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FOOD | KNOW-HOW CAULIFLOWER D èÔ É¢ Á÷ »ÉÛ ¸Â«ã Éô è Û »» è Û ã¨«Û ó Û ã«» ó £ ¨ Û Á«» óÉè 㨠㠫Âã ÂÛ« Û ô¨ Â É Ûã Its leaves are also edible and can be blanched or baked. TRY D «Â ã«Â£ É ãÛ «Â spiced yogurt, then roasting. Or try the curry on p67. BRUSSELS SPROUTS c¨ Û «ó«Û«ó Á«Â« ãè greens have a slightly sweet, nutty taste. Don’t cut a cross «Â 㨠Á ¢É Éɸ«Â£ ã¨«Û É»÷ » ãÛ ô ã «Â Â Á ÂÛ ã¨ ÛÔ ÉèãÛ ÉÁ ÁèÛ¨÷ TRY ]¨ «Â£  «Â£ ãÉ a stir-fry with garlic, ginger and sesame oil. KALETTES A recent addtion to the ÛÛ« ¢ Á«»÷ ¸ » ãã Û a hybrid of kale and sprouts. They have a sweeter taste than ¸ »  Éɸ ÁÉ Öè« ¸»÷ than sprouts, or you can eat 㨠Á ô «¢ ÷Éè »«¸ TRY ]ã Á«Â£ É É Ûã«Â£ ô«ã¨ Û¨. Find a recipe at tes.co/ É Ûã ¸ » ãã Û SAVOY CABBAGE Sweet and earthy, this crinkly cabbage is a winter favourite. The darker outer leaves have Ûã É£ óÉè  㠸 slightly longer to cook. TRY Adding to stews or curries, or rolling to enclose a mix of rice, mince and spices. DEREK SAYS ‘I love charring green veg like sprouts, broccoli and pak choi to add an extra depth of Âèãã÷ óÉè 77

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