IN SEASON

Fall in love with the best of British produce in these cosy dishes

Red seedless grapes

These grapes are hand-picked for a rich, refreshing flavour.

OVERNIGHT WHEAT BISCUITS

Serves 2

Takes 10 mins plus overnight chilling Cost per serve 65p

4 wheat biscuits

200ml milk, or unsweetened almond milk-alternative 160g 0% fat Greek yogurt

2 tsp clear honey

4 tsp smooth almond or peanut butter

100g red seedless grapes, halved or quartered

2 tsp toasted flaked almonds

1 Crumble the wheat biscuits into 2 bowls, jars or glasses. Divide the milk between them, mix to combine and spread to cover the bases.

2 Mix the yogurt with the honey and 2 tsp nut butter. Spoon over the wheat biscuit mixture, then cover and chill overnight.

3 The following morning, remove from the fridge and scatter over the grapes and toasted almonds. Drizzle over the remaining nut butter to serve. Each serving contains of the reference intake. See page 97. Carbohydrate 46g Protein 16g Fibre 6g Source of protein; source of vitamin B12; source of thiamin; source of riboflavin

Taste the care

Look out for this quality seal on the most-caredfor products at Tesco. You’ll find it on all five main ingredients in this feature, plus hundreds more expertly-selected products around the store and online.

For more grape recipes, visit tesco.com/recipes

Suffolk new potatoes

Tesco’s Suffolk new potatoes are freshly harvested from the rich soils of Suffolk for a naturally fresh, sweet flavour.

NEW POTATO & MACKEREL SALAD WITH LEMON SOURED CREAM

Serves 2

Takes 30 mins

Cost per serve £1.35

300g Suffolk new potatoes, scrubbed, larger ones halved 80ml soured cream

4 gherkins, finely chopped, plus 1 tbsp pickling liquid from the jar

1 lemon, ½ zested and juiced, rest cut into wedges to serve 10g fresh dill, finely chopped 80g radishes, finely sliced ¼ cucumber, finely sliced 1 tbsp extra-virgin olive oil 125g tin mackerel in extra-virgin olive oil

1 Boil the potatoes for 15 mins or until tender. Drain and set aside in the colander for 2 mins.

2 Meanwhile, mix the soured cream with the gherkins, lemon zest and juice, and half the dill, then season with black pepper. Add the warm potatoes and toss to coat, then set aside.

3 Put the gherkin pickling liquid in a bowl and add the radishes, cucumber, oil and remaining dill, then season.

4 Divide the potatoes between plates, top with the pickled salad and tear over the mackerel. Season generously with black pepper and serve with lemon wedges Each serving contains

Use any tinned fish you have to hand - tuna, salmon or even sardines will work just as well.

For more new potato recipes, visit tesco.com/recipes

Tenderstem broccoli

All Tesco Tenderstem broccoli is harvested by hand to be perfectly succulent.

TENDERSTEM FRIED RICE WITH KATSU CHICKEN

Serves 4

Takes 35 mins

Cost per serve £1.96

270g pack breaded chicken goujons

2 tbsp vegetable oil

330g pack Tenderstem broccoli, fnely sliced

100g bunch spring onions, roughly chopped

2 carrots, peeled into ribbons

2 red chillies, deseeded and fnely sliced

2 tsp rice wine vinegar

2 limes, 1 juiced, 1 cut into wedges

2 x 250g pouches microwaveable basmati rice

30g fresh ginger, fnely grated

2 garlic cloves, crushed

2 tsp reduced-salt soy sauce

340g jar katsu curry sauce

1 Preheat the oven to gas 7, 220°C, fan 200°C and cook the chicken to pack instructions.

2 Meanwhile, heat 1 tsp oil in a large frying pan on a medium-high heat. Add the broccoli and spring onions and cook for 5 mins, stirring occasionally, until golden. Transfer to a bowl and set aside.

3 Toss the carrot ribbons, chillies, vinegar and lime juice together in a bowl; set aside.

4 Add the rice to the frying pan and cook 2-3 mins until piping hot. Move to one side of the pan, then drizzle the remaining oil into the other side. Fry the ginger and garlic for 1 min, then toss with the rice. Pour in the soy sauce and return the broccoli and spring onions to the pan, then heat the curry sauce to pack instructions.

5 Divide the rice between plates, top with the chicken, then pour over the curry sauce. Serve with the carrot salad and lime wedges. Each serving contains

* Vegan, dairy-free and gluten-free without raita and naan

Beetroot

Tesco’s steamed beetroot is infused with flavour to be sweet with an earthy undertone.

Red Lentil Dhal With Beetroot

Serves 4 * * * freeze dhal only

Takes 55 mins Cost per serve 92p

1 tbsp vegetable oil

1 red onion, finely chopped

2 garlic cloves, crushed

15g fresh ginger, finely grated

1 tsp garam marsala

1 tsp cumin seeds

1 tsp mustard seeds, plus 1 tsp ½ tsp ground turmeric 300g red lentils

2 salad tomatoes, finely chopped 400g tin lighter coconut milk

150g steamed beetroot in vinegar (from a 300g pack), finely chopped 15g fresh coriander, ½ leaves picked, ½ finely chopped raita dip, naan and mango chutney, to serve (optional)

1 Heat the oil in a large, lidded pan over a medium heat. Add the onion; fry for 5 mins, stirring occasionally, until softened. Add the garlic and ginger and fry for another 2 mins. Add the spices and cook for 1 min.

2 Tip in the lentils, stir and cook for 1 min. Add the tomatoes, coconut milk and 500ml boiling water; season lightly. Bring to the boil, then cover and reduce the heat to low. Simmer for 15 mins until the lentils are cooked, adding a splash of water if the dhal is too thick.

3 Toast the reserved mustard seeds in a small frying pan, then mix with the beetroot and chopped coriander in a bowl; set aside. Divide the dhal between bowls. Top with the beetroot and coriander leaves and serve with raita, naan and mango chutney, if you like. Each serving contains

Swede

Fresh Tesco swedes are carefully harvested for a balanced favour.

SPICED SWEDE & CARROT SOUP WITH CHIMICHURRI

Serves 4 freeze soup only

Takes 55 mins

Cost per serve 72p

3 large carrots, chopped

400g swede, peeled and chopped

3 tbsp olive oil

1 tsp ground coriander

½ tsp ground turmeric

1 onion, roughly chopped

1 celery stick, roughly chopped

15g fresh ginger, peeled and grated

3 garlic cloves, crushed

1 vegetable stock pot, made up to 1.2ltrs

20g fresh coriander, leaves picked and finely chopped

20g fresh parsley, leaves picked and finely chopped

1 red chilli, deseeded and finely chopped

2 tbsp red wine vinegar

1 Preheat the oven to gas 7, 220°C, fan 200°C. Put the carrots and swede on a large baking tray with ½ tbsp oil, the ground coriander and turmeric. Toss to coat, then roast for 20 mins, turning halfway.

2 Meanwhile, heat 1 tbsp oil in a large pan over a medium heat. Fry the onion and celery for 10 mins, stirring occasionally, until softened. Add the ginger and 2 of the crushed garlic cloves; fry for 1 min.

3 Transfer the carrots and swede to the pan and pour in the stock. Bring to the boil, then simmer for 15 mins until the veg is tender.

4 Use a stick blender to blitz until smooth, then season to taste; keep warm over a low heat.

5 For the chimichurri, mix the coriander, parsley, chilli and remaining garlic with the vinegar and remaining oil.

6 Divide the soup between bowls and top top each with 1 tbsp chimichurri. Each serving contains of the reference intake. See page 97.

Use It Up Chimichurri

Add leftover chimichurri to baked potatoes or chicken sandwiches, or serve with steak.

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