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Tesco offer - 1.5.2018 - 31.5.2018 - page 33 - NO LONGER VALID

Tesco offer - 1.5.2018 - 31.5.2018 - page 33 - NO LONGER VALID

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Tesco offer  - 1.5.2018 - 31.5.2018. Page 33.
1 ... 33 ... 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.

 
WEEKEND COOKING -. STICKY GARLIC SQUID 2 In a large jug, mix the lemon and orange juices with the cooled sugar syrup. Divide between 6 tall glasses filled with ice. Top up with soda water. Serve with rosemary sprigs and lemon slices. 2 lemon, juiced 4 tbsp olive oil, plus 2 tsp 250g pack mozzarella % red chilli, deseeded and thinly sliced 4 garlic cloves, finely chopped 1 red chilli, deseeded and chopped 750g squid, defrosted if frozen, sliced 1 Put the peaches and tomatoes in a large bowl. Add half the basil, the lemon juice and 2 tbsp olive oil: season and toss of the reference intake. See page 8. Carbohydrate 11g Protein 0g Fibre og into 0.5cm rings 2 lemons, 1 juiced, 1 cut into wedges 10g fresh flat-leaf parsley leaves, COURGETTE, COUSCOUS & HALLOUMI SALAD er. Transfer to a serving plate. 2 Tear the mozzarella over the salad and scatter over the chilli and remaining basil; season. Drizzle with remaining oil. Heat the 2 tsp oil in a nonstick frying Takes 20 mins Cost per serve £1.74 pan over a medium-high heat and fry the capers for 30 secs until crispy. Remove with a slotted spoon and transfer to a mixing bowl with ½ tsp paprika. Toss together 2 Wipe out the pan and heat 2 tbsp oil finely chopped over a high heat. Add half the garlic and 85g black pitted olives chilli and stir-fry for 10 secs. Add half 1lemon, zested and juiced the squid in an even layer. Cook for 2 tbsp olive oil I min until it starts to turn golden, then 225g pack lighter halloumi, sliced into 10 stir-fry for 3-4 mins until cooked. Season with salt, half the lemon juice 40g pine nuts, toasted and half the parsley. Mix and transfer to ½ red chilli, finely chopped a warm serving dish. Repeat with the remaining squid. Top with the capers 1 Put the couscous in a heatproof bow 6 lamb leg steaks ason of the reference intake. See page 8. 100g sundried tomatoes, drained and GRILLED LAMB WITH HOUMOUS & HARISSA Takes 25 mins Cost per serve £1.88 ason and remaining paprika and parsley Mix in the ras el hanout and a pinch of 3 tbsp olive oil Serve with lemon wedges. salt, then pour over 280ml warm water. Cover with clingfilm and set aside for 10 mins. Fluff the couscous with a fork. then add the courgettes, sundried tomatoes, olives and lemon juice Mix well. Transfer to a serving bowl. 2 Heat the olive oil in a frying pan over a medium heat. Add the halloumi and fry for 1-2 mins each side until golden. 3 Top the salad with the halloumi, mint, pine nuts, lemon zest and chilli. 200g tub reduced-fat houmous 120g low-fat Greek-style yogurt 2 tbsp harissa paste 30 rou of the reference intake. See page 8. 5g fresh flat-leaf parsley leaves, chopped of vitamin B6; source of vitamin 1Preheat the grill to high. Mix the ras el hanout with a pinch of salt and rub over the lamb. Brush with 2 tbsp olive oil and grill for 5 mins each side or until cooked. Transfer to a warm plate. cover with foil and rest for 5 mins. 2 Meanwhile, mix the houmous and yogurt in a bowl and swirl onto a serving platter. Mix the harissa paste with the lemon juice. remaining olive oil and a pinch of salt. Slice the lamb. Stin a little of the harissa oil through the ROSEMARY & CITRUS SPRITZ Takes 10 mins plus cooling Cost per serve 50p of the reference intake. See page 8. 3 rosemary sprigs, plus extra to garnish 5 lemons, 4 juiced, 1 sliced to serveOZZARELLA, PEACH & 2 oranges, juiced MIXED TOMATO SALAD oumous, then top with the lamb. Drizzle with the remaining harissa oil and top with the herbs. itr bottle soda water, to serve ice cubes, to serve Takes 10 mins Cost per serve £ 1 Put the sugar in a small pan with 150ml water and 2 rosemary sprigs Bring to the boil. Reduce to a simmer 120g pack Tesco finest and cook for 1-2 mins until the sugar dissolves. Remove from the heat set2 tomatoes, slicecd aside to cool. Remove the rosemary15g fresh basil leaves 4 ripe peaches, halved, stoned and sliced sweet mixed of the reference intake. See page 8. For more Mediterranean inspired recipes visit tesco com/realfood

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