Tesco

Tell me you live in the UK without telling me… The sun comes out for 5 minutes and suddenly everyone’s in the sunscreen aisle 😭☀️ Finding your people at @tesco just hits different 🙌

Warm weather calls for something sweet ☀️ Our Finest frozen desserts are perfect for warm weekends and family sharing, from easy after‑dinner treats to laid‑back weekend puds. Just grab, serve and enjoy. T&Cs: Available in the majority of larger stores and online.

Sweet, tart, crunchy, creamy! This rhubarb crumble no-churn ice cream has everything going for it @samsational_eats 🌞🍨Recipe below ⬇️ 600ml Tesco double cream 1 can Tesco condensed milk 1 Vanilla pod, deseeded 1 Tesco crumble mix Rhubarb compote: 400g Tesco rhubarb, trimmed and cut into pieces 100g Tesco caster sugar 1/2 zest of 1 Tesco lemon 1/2 tsp Tesco vanilla extract 1 tbsp Tesco cornflour 1. Pre-heat oven to 190c/170c fan 2. Spread Tesco crumble mix evenly on a baking tray and bake for 20 minutes or until golden brown. Set aside to cool. 3. Start by making the rhubarb compote. Place the rhubarb, lemon zest and sugar in a saucepan with 1 tbsp water and gently cook over a medium-low heat for 15 minutes until the rhubarb is tender. Mix the cornflour with a dash of water before pouring into the compote. Give it a good stir and set aside to cool. 4. In a large bowl, whisk double cream until soft peak. Then fold in the condensed milk and vanilla pod seeds till evenly combined. 5. In a loaf tin layer the ice cream base, rhubarb compote and crumble mix till filled. 6. Freeze for 6 hours or overnight. Scoop and enjoy! #EasyDessert #IceCream

Some eggcellent protein-rich options for your consideration…🥚 AD

#ad Don’t miss this off your Sunday meal prep: skyr and blueberry breakfast loaf 🫐 @arladairyuk Recipe below ⬇️ 60ml neutral oil (we used sunflower), plus extra to grease 100g ground almonds 200g self-raising flour 1 tsp baking powder 100g porridge oats, plus 1 tbsp 30g chia seeds 80g light brown soft sugar 1 tbsp ground cinnamon 2 medium, very ripe bananas, mashed until smooth 4 medium eggs 50ml Arla Cravendale filtered fresh semi skimmed milk 300g Arla skyr natural Icelandic style yogurt 150g fresh or frozen blueberries 20g flaked almonds To serve 450g pot Arla skyr natural Icelandic style yogurt 200g fresh or frozen blueberries (defrosted if frozen) 2 tbsp clear honey, to drizzle 1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 900g loaf tin with oil and baking parchment. 2. In a large bowl, mix the ground almonds, flour, baking powder, 100g oats, the chia seeds, sugar and cinnamon together until evenly combined. 3. In a separate large jug or bowl, whisk the oil, bananas, eggs, milk and skyr together until smooth, then pour into the dry ingredients and whisk until evenly combined. Fold through the blueberries, saving a few to garnish. Spoon the batter into the prepared loaf tin, smooth the top with the back of a dessert spoon, then top with the reserved blueberries, the extra 1 tbsp oats and the flaked almonds. 4. Bake on the middle shelf of the oven for 1 hr 30-1 hr 40 mins until golden, risen and a skewer comes out clean when inserted into the centre of the cake. Cover with foil if it starts to take on too much colour. Cool in the tin for 10 mins before turning out and transferring to a wire rack to cool fully. 5. Cut into 8 slices and serve topped with more skyr, blueberries and a drizzle of honey. Store in an airtight container in the fridge for up to 5 days or freeze in slices for up to 3 months.

Silky, citrusy, and deceptively simple 🍊✨ Recipe below ⬇️ 3 oranges, juiced (retaining the orange halves and a sprinkle of zest to serve) 600ml double cream 150g caster sugar Mix sugar & double cream in a saucepan and slowly bring to a boil. Simmer gently for 3 minutes. Remove from the heat and add the juice of the oranges. Set aside to cool for 5 minutes. Pour into the orange halves then place in the fridge to chill for at least 1-2 hours, or until set. Garnish with extra orange zest and enjoy! #EasyDessert #NoBakeDesserts #OrangePosset

Speed running your 5-a-day at Tesco 🏃‍♂️ AD

Your Free From favourites, for less 💜 Get 20% off Free From products with your Tesco Clubcard. T&Cs: 20% off selected free from products, ends 19/05. Available in the majority of stores and online. Excludes Isle of Man and Whoosh. Clubcard/app required. Delivery charges and some exclusions may apply.

Whether you need 5 recipes for under £25, a dinner you can cook once and eat twice, or a coupon for money off on brands you love*, the May issue of Tesco magazine has you covered. Pick up your free copy in store or click the link in bio to read online now. *T&Cs: Coupons available in print copies only. See coupons for details and individual terms and conditions.

Need anything from @tesco ? See what happened when we let Stavros Flatley loose in the #BGT queue!

Anchovy ricotta toast with grated frozen olives = salty, creamy perfection on toast for your next dinner party! ✨ Recipe below ⬇️ 1 Jar Tesco queen green Olives 250g Tesco ricotta Zest Of 1 Tesco lemon 50g Tin of Tesco finest Cantabrian anchovy fillets Tesco finest baguette, cut into 1/4 inch slices Dash of Extra virgin olive oil 1. Preheat oven to 180c. 2. Drain the olives and spread them evenly on a baking tray. Place in the freezer for 3 hours minimum. 3. Place baguette slices on baking tray and drizzle with olive oil on both sides. Bake until golden brown and toasted for 15 minutes. 4. Whip ricotta with lemon zest and a good pinch of salt in a bowl or a food processor. 5. Pipe whipped ricotta on toast, top with grated frozen olives, an anchovy fillet each and freshly cracked black pepper. #EasyRecipes

Good luck finding Plumbert on the impossible level 🙏 😉