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Tesco offer - 1.4.2018 - 30.4.2018 - page 51 - NO LONGER VALID

Tesco offer - 1.4.2018 - 30.4.2018 - page 51 - NO LONGER VALID

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Tesco offer  - 1.4.2018 - 30.4.2018. Page 51.
1 ... 51 ... 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.

 
VARIETIES 4 PREP Scrub whole livel mussels under running water and pull off any frond-like beards. Discard any that are broken, don't close when tapped or remain closed once cooked Scallops and squid should be patted dry before cooking. Leaving shells on prawns imparts extra flavour and protects them from overcooking, but if you do want to shell them pull off the head first, then the shell should peel away easily from the body STORE Ke seafood in the fridge until just before ep cooking. Live mussels or scallops on the shell are bes cloth on top to keep them at their freshest. red in a bowl of ice with a damp ENJOY Prawns, mussels, scallops and crab are best when cooked as quickly as possible, making them ideal for speedy suppers. Squid can be cooked very fast try flash-frying with lots of chilli and garlic or cooked low and slow in a stew. Anything in between will result in a rubbery textu 5 re TRY THEM IN... Spanish squid stew Fry 1 chopped onion in 2 tsp olive oil for 5 mins. Add 2 crushed garlic cloves, cook for 1min, then add Thai-style mussels with linguine Cook 150g linguine to pack instructions. Fry 1 sliced lemongrass tsp smoked paprika and ikg diced stalk. 1 crushed garlic clove and a sliced 1cm piece ginger in 1 tbsp olive 500ml fish stock and simmer for oil wine. Add 250g prepared mussels: 40g flour, then fry in 4 tsp olive oil cover and cook for 3-4 mins. Mix 1 tsp Thai green curry paste with 50ml single cream. then toss with the mussels and pasta. Serve in bowls with fresh basil scattered over.realfood for detailed instructions potatoes. Cook for 1 min, then add 1 min. then add 50ml white 15-20 mins. Coat 250g squid rings in for 2 mins. Top the potatoes with the squid and scatter with chopped parsley and paprika Search for these recipes on tes.co/ o.com/realfood For more seafood recipes. visit t

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