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Tesco offer - 1.4.2018 - 30.4.2018 - page 44 - NO LONGER VALID

Tesco offer - 1.4.2018 - 30.4.2018 - page 44 - NO LONGER VALID

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Tesco offer  - 1.4.2018 - 30.4.2018. Page 44.
1 ... 44 ... 109

Scroll through this Tesco offer valid from 1.4.2018 to 30.4.2018 to see the latest deals. On 108 pages of the current catalogue, you will find the best goods from the Supermarkets category. If you want to save on your next shopping trip to Tesco, don't forget to look through the entire brochure from page 1 to page 108. If you want to shop smart and save on your next shopping trip to Tesco, don’t miss the latest catalogues full of amazing prices and wonderful discounts. Come back to My Leaflet every day to make sure you don’t miss out on great promotions offered by your favourite retailers.

 
1 Rinse and finely chop the beetroot 4Use your hands to squeeze the stalks. Tip into a saucepan with 3 tbsp mixture into 12 equal, satsuma-sized vinegar, the sugar and 50ml water Bring to the boil, then reduce to a medium heat and cook for 20 mins, high heat. Cook half the fritters for stirring regularly, until thick and jam-like. Add a splash more water if crispy. Add 1 tbsp oil and repeat with the stalks start to catch. Transfer to the remaining fritters. a bowl and set aside to cool 2 Trim, scrub, rinse and pat dry thewhisking together the remaining oil beetroot, then coarsely grate. Place and vinegar; season. the grated beetroot between 2 sheets 6 Divide the spinach leaves, orange of kitchen paper to soak up excess liquid. Repeat if still moist. 3 Put the chickpeas in a food processor, blitz until smooth, then transfer to a large mixing bowl Alternatively, mash well with a fork. Add the grated beetroot, spring onion BEETROOT & CHICKPEA STALK RELISH Serves 4 C patties. Heat 1 tbsp oil in a large nonstick frying pan over a medium- Takes 50 mins Cost per serve £1.22 450g bunch raw beetroot, stalks 4 mins each side until golden and 5 Meanwhile, make the dressing by separated 4 tbsp red wine vinegar 2 tbsp caster sugar 400g tin chickpeas, drained and rinsed 3 spring onions, trimmed and finely segments and mint leaves between 4 bowls and drizzle with a little of the dressing. Serve alongside the fritters, relish and yogurt to dip. Each serving contains chopped (including green tops) 1 tbsp garam masala 2 eggs 3 tbsp olive oil 100g baby spinach leaves 1 large orange, peeled and segmented 15g fresh mint, leaves picked 4 tbsp low-fat Greek-style yogurt Energy Fat Saturates Sugars Salt 315g 3g 20g 1.2g 13%-123%-120%) y 21%- and garam masala, then season. generously. Add the eggs and stir,Carbohydrate 32g Protein 13g Fibre until well combined. of the reference intake. See page 8. source of protein; low in saturates Wine match The Tesco finest St Mont, £6, is refreshing and crisp with bright citrus flavours and a slight saltiness Which complement the flavours of this dish nicely. 44 drinkaware.co.uk for the facts

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