Tesco Express

Tesco Express Express

10/10/2026

Saturday Night Curry IS the event 💃🪩 Get 2 mains, 2 sides and a drink for £10 with your Clubcard at Tesco now!

T&C's Buy 2 selected ready meals, 2 selected sides and 1 selected drink for £10. Serving suggestion. Available in the majority. of larger stores and online. Offer ends 27/10/2026. Selected products only. Delivery charges may apply. Clubcard/App required.

09/10/2026

Get farm fresh quality from just around the corner, pick up Finest Rainbow Carrots from your local Tesco today.

Recipe below:
Serves 3

For the carrots:
1 pack Finest Rainbow Carrots
1 tbsp olive oil
1 garlic clove, crushed
1 tsp cumin seeds
½ tsp ground coriander
1 tbsp honey
½ lemon
Salt
Pepper

For the whipped feta:
150g feta
100g Greek yoghurt
1 tbsp olive oil
Juice of ½ lemon
Black pepper

For the couscous:
150g couscous
200ml vegetable stock
1 tbsp olive oil
½ lemon
Handful fresh parsley, chopped
To serve
½ pomegranate
40g toasted hazelnuts, roughly chopped
Handful fresh parsley
Extra virgin olive oil

Prepare the rainbow carrots by trimming the tops, leaving them whole or halving any larger carrots lengthways. Add the carrots to a large roasting tray along with garlic, cumin seeds, ground coriander, honey and olive oil, then toss everything together until fragrant.
Pop the carrots in a hot oven at 200°C for 25–30 minutes until the carrots are nice and tender.
For the whipped feta, add the feta, Greek yoghurt, olive oil and lemon juice to a food processor. Blend until smooth and creamy, then season with black pepper to taste.
For the couscous, place it in a bowl and pour the hot vegetable stock over it. Cover and leave for 5 minutes, then fluff with a fork. Stir through the olive oil, lemon juice and chopped parsley, seasoning to taste.
To assemble, spread the whipped feta generously across a serving plate. Spoon the couscous over the top, then pile the roasted rainbow carrots on top. Finish with plenty of fresh pomegranate seeds, toasted chopped hazelnuts, fresh parsley and a drizzle of extra virgin olive oil.

Silence in the living room please 💚
09/10/2026

Silence in the living room please 💚

It’s nearly snacking season and we’ve got loads of festive favourites landing in store. From Christmas-inspired crisps t...
09/10/2026

It’s nearly snacking season and we’ve got loads of festive favourites landing in store.

From Christmas-inspired crisps to limited-edition flavours, there’s plenty to get stuck into over the next fews months!

Comment down below your fave 👇

08/10/2026

Imagine he doesn't get voted out 😭

07/10/2026

Make your midweek meal feel a little more special with Tesco Finest British Roe-On King Scallops for £8 with Clubcard. The quality you need, around the corner.

T&Cs: Clubcard price £8, regular price £10. Ends 27/10. Serving suggestion. Available in selected larger stores and online. Clubcard/app required. Delivery charges and some exclusions may apply.

Recipe below:
Serves 2

220g Tesco Finest Sugarbelle Tomatoes
4 Tesco Finest Smoked Pancetta Slices
2 tbsp tomato paste
3 cloves garlic, peeled
Olive oil
125ml of Tesco Finest White W**e
1 400g tin butterbeans
200g of Tesco Finest Cavolo Nero
6 Tesco Finest British King scallops’ roe on
50g unsalted butter, softened
15g flat leaf parsley, finely chopped
1 lemon

Preheat the oven to 200°C, halve the Sugarbelle tomatoes, then stack and finely slice the pancetta.
Toss them into a 25cm x 30cm roasting tray, squeeze in the tomato paste, finely grate over the garlic, and drizzle in 1 tbsp of oil.
Mix and massage everything together, spread it out to form one even layer, and roast for 10-12 minutes, until the tomatoes soften and everything starts to catch in places.
Pull the tray from the oven, pour in the w**e and scrape up any caught bits into the stew.
Return to the oven and roast for another 5-7 minutes, until the w**e has reduced by half. De-stem the Cavolo Nero, and finely slice it while you wait.
Take the tray from the oven once more, tip in the butter beans, juice and all, add the Cavolo Nero and give everything a good stir.
Return to the oven for a further 8-10 minutes, until the Cavolo Nero has wilted and the sauce has reduced around the beans, coating them in a loose glaze.
While you wait, mash the parsley and butter together on a board with a finely grated clove of garlic. Season with salt and pepper.
Set a medium sized frying pan over high heat, and drizzle in a little oil. Dry the scallops well with kitchen towel and season with salt.
Once the oil starts to smoke, fry the scallops flat-side down for 1-2 minutes per side, until deep golden. Squeeze over a little lemon juice, and rest for 2 minutes in the pan.
Take the stew from the oven, fold through the flavoured butter, and divide between bowls. Top with the scallops and serve with a big wedge of lemon ready for squeezing.

Let's get ready to crumble 🥄All this and more in your latest issue of Tesco magazine. Pick up your free copy in store or...
07/10/2026

Let's get ready to crumble 🥄

All this and more in your latest issue of Tesco magazine. Pick up your free copy in store or click the tesc.co/magazine to read online now.

Bread debate!
06/10/2026

Bread debate!

05/10/2026

Grab Tesco Finest ingredients for this delicious weeknight dinner, with Tesco Finest Roquefort now £2.50 with Clubcard. There’s always the quality you need, around the corner.

T&Cs: Clubcard price £2.50, regular price £3. Ends 27/10. Serving suggestion. Available in the majority of larger stores and online. Clubcard/app required. Delivery charges and some exclusions may apply.

Recipe ⬇️

Serves 1

For the chicken
1 chicken breast, approx 150g
30g- 40g cave-aged Roquefort
2-3 slices 20-month matured Parma ham
Olive oil spray
Black pepper

For the mash & greens
200g maris piper potatoes
30ml milk
Black pepper
150g green beans

For the garlic Dijon sauce
½ shallot
1 garlic clove
1 tsp Dijon mustard
1 tsp wholegrain mustard
½ tsp Worcestershire sauce
50ml chicken stock / chicken bone broth
30-40ml single cream
Fresh lemon
Black pepper
1 tsp cornstarch

Preheat the oven to 200°C/180°C fan.
Place the chicken breast on a chopping board and carefully slice horizontally through the side, stopping just before you cut all the way through. Open it out like a book. Place between two sheets of baking paper and gently bash with a rolling pin until the chicken is an even thickness.
Crumble the Roquefort over the chicken, leaving a small border around the edges. Starting from one of the shorter ends, roll the chicken up tightly to enclose the cheese.
Lay the Parma ham slices on the board, slightly overlapping. Place the rolled chicken on top and wrap the Parma ham tightly around it, keeping the seam underneath. Secure with cocktail sticks if needed.

Lightly spray an ovenproof frying pan with olive oil and place over a medium-high heat. Add the chicken and sear on all sides until the Parma ham is lightly golden.
Transfer to the oven and cook for around 15-20 minutes, or until the chicken is completely cooked through and the thickest part reaches 75°C. Leave to rest for 5 minutes before slicing.
Meanwhile, peel and chop the potatoes into even-sized pieces. Place in a saucepan of water, bring to the boil and cook for around 12-15 minutes until completely tender. Drain well and leave to steam dry for a minute. Sieve the potatoes, then gradually stir in the milk. Season with salt and black pepper and keep warm.

Cook the green beans in boiling water for around 4-5 minutes until tender but still with a little bite. Drain and keep warm. Fry off in the pan that you cooked the chicken for a further 3 minutes until slightly blistered, seasoning with salt, pepper and a squeeze of lemon juice.
For the sauce, lightly spray a small pan with olive oil and place over a medium-low heat. Add the shallot and cook for 2-3 minutes until softened. Add the garlic and cook for another 30 seconds.
Stir in the Dijon mustard, wholegrain mustard and Worcestershire sauce, then pour in the chicken stock. Bring to a gentle simmer and cook for 5-7 minutes until the sauce has reduced slightly.

Reduce the heat and stir in the single cream. Simmer gently for another 1-2 minutes. If the sauce needs thickening, mix 1 tsp cornflour with a small splash of cold water until smooth. Gradually stir it into the simmering sauce until it reaches your preferred consistency. Finish the sauce with a squeeze of fresh lemon juice and black pepper.

Remove any cocktail sticks from the rested chicken and slice into thick rounds. Serve with the mashed potato and green beans, then spoon the garlic Dijon sauce over the chicken.

05/10/2026

Save this recipe for your next dinner party! 🦐🥗

Serves 2
Prep time: 5 mins
Cook time: 7 mins
200g Tesco Finest shell-on raw prawns
2 tbsp olive oil
10g salted butter
4 garlic cloves, finely sliced
1 fresh red chilli, finely sliced
½ a lemon, juiced
A small handful of fresh parsley, finely chopped
1 tsp smoked paprika
2 lemon wedges, to serve
2 slices of crusty bread, to serve
2 small side salads, to serve
Heat the olive oil and butter in a small frying pan (preferably cast iron) over a medium-high heat the butter is melted and sizzling.
Add the sliced garlic and chilli and cook for 30–60 seconds, until fragrant but not browned.
Add the prawns and smoked paprika. Cook for 2–3 minutes on each side, tossing regularly, until the shells are bright orange and the prawns are cooked through.
Squeeze over the lemon juice and season with salt and black pepper. Toss everything together so the prawns are coated in the garlicky, buttery oil.
Finish with the chopped parsley and serve immediately with lemon wedges, spooning over all the sizzling garlic butter from the pan and mopping the sauce up with a little crusty bread.

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