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Tesco offer - 1.5.2018 - 31.5.2018 - page 20 - NO LONGER VALID

Tesco offer - 1.5.2018 - 31.5.2018 - page 20 - NO LONGER VALID

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Tesco offer  - 1.5.2018 - 31.5.2018. Page 20.
1 ... 20 ... 109

Scroll through this Tesco offer valid from 1.5.2018 to 31.5.2018 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.

 
CHEF AT WORK LIVING ON THE VEG Perfect for sharing, this taco recipe has been created exclusively for Tesco magazine by chef Derek Sarno Portobello mushrooms are the perfect choice when it comes to SMOKY MUSHROOM TACOS Serves 4 O Takes 20 mins plus marinating Cost per serve £1.72 packing out these wicked tacos 250ml bottle Texas BBQ sauce 50ml vegan IPA % red onion, thinly sliced tbsp vegetable oil, plus extra for greasing 2 x 150g packs Portobello mushrooms, stalks removed 1 tsp smoked paprika tsp ground cumin 8 crunchy taco shells 4 iceberg lettuce leaves, shredded handful sliced jalapeños in brine handful roughly chopped fresh coriander For the smashed avocado 1 a vocado, stoned and peeled lime, juiced % red chilli, deseeded and finely diced Light the barbecue and preheat the oven to gas 4, 180°C, fan 160°C. In a shallow dish, whisk together the BBQ sauce and beer. Set aside. Put the onion in a bowl of cold water: leave to soak. 2 Heat the oil in a heavy-based frying pan over a medium-high heat. Add the mushrooms, s down, and put a second, smaller heavy-based pan on top (make sure it's clean) to flatten them. Fry for 2 mins, then flip the mushrooms, press down again with the smaller pan and fry for 2 mins more Season, sprinkle the spices over both sides of the mushrooms and fry for 2 mins each side with the smaller pan pushed down on top. 3 Add the mushrooms to the BBQ beer mix, turning to coat; leave to marinate for 15-20 mins until cool. Brush the barbecue with a little oil and grill the mushrooms for 2 mins each side until lightly charred. Alternatively, fry in a hot griddle pan brushed with oil. 4 Meanwhile, warm the taco shells in the oven for 2 mins. Mash the avocado with the lime juice, chilli and a pinch of salt. 5 Drain the onions. Slice the mushrooms into strips and divide between the tacos. Top with onions, lettuce, jalapeños and coriander. Serve with the avocado and a drizzle of BBQ marinade side Each serving contains COOK'S TIP Strain leftover marinade, then bottle and chill for up to two weeks. EnergyFat Saturates Sugars Salt 19g 5g 6g 1.3g 28% 127% of the reference intake. See page 8. 1 of your 5-a-day; source of vitamin B5 20

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