Classic
José Pizarro, renowned Spanish chef, bestselling food author, and passionate restaurateur
“
”
hen it comes to making delicious food in the summer months, overheating in the kitchen is the last thing we want. Dishes that are bursting with vibrant flavours, yet simple and speedy to prepare, are just the ticket.
With just a handful of Tesco Finest ingredients at your disposal, you can forget the fuss and spare yourself over-complicated recipes. Let the ingredients’ quality do the work for you, so you can focus on enjoying good food with friends and family.
Our star chefs José Pizarro and Ravinder Bhogal have created three dishes that you can rely on to tantalise your tastebuds throughout the summer. And rest assured, each Tesco Finest ingredient has been carefully selected to make sure these recipes are full of flavour and easy to prepare.
Feast your eyes on these three expertly crafted recipes that will bring incredible flavours to the table this summer.
W
Mouthwatering
summer recipes
This trio of flavour-packed Tesco Finest recipes are the perfect
way to elevate your summer dining.
Jump to recipe
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Summer is the season when
we want to explore colourful ingredients and flavours that
pack a punch.
”
Ravinder Bhogal, award winning journalist, restaurateur and chef
Summer is all about vibrant flavours to
enjoy in the sunshine and Tesco Finest
delivers every time.
“
Click below to
reveal our food
moments
COMMERCIAL EDITOR: Henry Tolley
Group food director: Jen Bedloe
art Director: tom Chase
PHOTOGRAPHY: Sean Calitz
Video Director: Aaron Kyle
DOP: LIAM WHITE
SounD: Johnny stothert
Producers: Hannah Allden and Dan Gould
ProJECT Manager: Lucy King
VIDEO MANAGER: MATT GIBBS
Hair and make-up: AMY BRANDON
Food STYLISTs: JEN BEDLOE, JESS MEYER AND NATALIE GARFORTH
Food styling Assistants: ROSE FOOKS AND GEORGIA SPARKS
Prop Stylists: FIONA DE LYS AND VICTORIA ELDRIDGE
LOCATIONs: Future Test Kitchen and Divall, Streatham,
London Divall at Fresh Locations
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Make your everyday taste better with Tesco Finest. Discover the range here.
Make your everyday taste better with Tesco Finest. Discover the range here.
Smoked salmon sharing board
Method
Method
Put the eggs in a pan of cold water, once coming to the boil, set a timer for 6 mins for a fudgy boiled yolk, or for 7 if you prefer a more done set. Plunge into a bowl of iced water.
Mix the spices with a large pinch of flaky sea salt and zest 1⁄2 lemon.
Meanwhile, quick-pickle the red onion by mixing in a glass/ceramic bowl with the vinegar, large pinch salt and sugar.
In a separate bowl, toss the cucumber, remaining lemon zest, capers and a drizzle of olive oil and squeeze of lemon juice. Stir through the chopped dill and black pepper.
Drain the red onions, lightly rinse, then toss with the beetroot, spices, drizzle of olive oil and season with a squeeze lemon juice, salt and pepper.
Peel the eggs, then cut in half and arrange on a board with the smoked salmon, avocado, plus a bowl for the whipped feta, bowl for red onion/ beetroot salad and the cucumber.
Add lemon wedges, extra dill fronds and serve with bread.
1.
2.
3.
4.
5.
6.
7.
Ingredients
A gorgeous platter for the eyes and the taste buds. Simply serve on one platter
and let everyone dig in.
4 Tesco Finest Free Range Blue Araucana Eggs
1⁄2 tsp each coriander, cumin and fennel seeds, toasted and crushed
Zest 1 lemon, then cut into wedges
1⁄2 small red onion, finely sliced
2 tsp red wine vinegar
1⁄2 tsp sugar
1⁄2 cucumber, peeled into ribbons with y-shaped peeler, drained on kitchen paper
1 tbsp capers
1 tbsp Tesco Finest Sicilian Extra Virgin Olive Oil
2 tbsp freshly chopped dill, plus handful leaves picked to garnish
4 Tesco Finest Sweet & Fiery Beetroot, chopped
100g pack Tesco Finest Mild & Delicate Scottish Smoked Salmon
1 ripe avocado, finely sliced and tossed with a squeeze of lemon
160g pack Tesco Finest Whipped Feta with Mint
Tesco Finest Sundried Tomato & Oregano Sourdough
Ingredients
Prep
15 mins
Serves
4
Cook
6 mins
When the weekend rolls around, the garden beckons us for post lie-in lounging. And what better way to complete this weekend ritual than a glorious Smoked salmon and egg brunch board. To bring some fuss-free flair to this sharing board – perfect for when guests are coming over – some delicately curled slices of Tesco Finest Mild & Delicate Scottish Smoked Salmon bring the board to life. Only the finest Scottish smoked salmon is gently smoked for a minimum of four hours over hickory oak, then left to mature for
a light and delicate flavour. And when paired with the glorious golden-yolked Tesco Finest Free Range Bluebell Araucana Eggs, this brunch showstopper is a feast for both the eyes and the stomach.
Smoked salmon sharing board
Quick steak pho
Method
Rub the steak with the sesame oil. Heat a non- stick frying pan or
griddle pan until hot, then add the steak and fry for 2-3 mins each side
(or to your liking). Set aside to rest.
Meanwhile, heat the stock in a deep saucepan with the star anise and ginger. Warm gently allowing the aromatics to infuse. Then season with
a pinch of sugar and a splash of fish sauce. Add the bean sprouts for
a few mins to cook in the broth.
Divide the noodles between 2 deep bowls, then pour over the hot
stock. Arrange the sliced steak on top, then add herbs, sliced chilli,
spring onions, crispy fried onions and lime wedges for squeezing.
1.
2.
3.
Method
Ingredients
Ingredients
Dinner in a dash made simple with a few handy ingredients.
Prep
5 mins
Makes
2
Cook
10 mins
This Quick Steak Pho is a dream weekday recipe to have in your back pocket. Low on effort and big on flavour,
it’s a flavour-packed yet lighter way to enjoy a Tesco Finest 35 Day Salt Dry Aberdeen Angus Ribeye Steak. Only the finest cuts are salt dry aged and 35-day matured to give a rich buttery flavour and extra tenderness. Served atop a spicy, umami Vietnamese-inspired noodle broth, this explosion of flavours can be ready to plate up in under 15 minutes. With fragrant
notes from the ginger and star anise, you will be hard pressed to find a tastier way to wrap up a summer’s day.
Prawns with garlic and flat-leaf parsley
Method
Heat the oil in a heavy-based frying pan or shallow casserole. Add the prawns, and cook for 3-4 mins until pink and opaque, turning once.
Add the garlic, paprika and cook for a few seconds more. Tip into a warmed serving bowl. Scatter over the parsley, tossing to coat.
Serve with crusty bread and Tesco Finest Vinas Del Rey Albarino.
1.
2.
3.
Method
Ingredients
A convenient and delicious dish that can be knocked up in no time
at all to serve in the garden.
100ml Tesco Finest Sicilian Extra Virgin Olive Oil
2 x 165g packs Tesco Finest Raw Jumbo King Prawns, butterflied
2 garlic cloves, chopped
1⁄4 tsp smoked paprika
Handful flat-leaf parsley, leaves chopped
Tesco Finest Stonebaked Ciabatta, warmed to serve
Tesco Finest Vinas Del Rey Albarino, to serve
Prep
5 mins
Serves
4
Cook
10 mins
Ingredients
Small plates have become a firm dining favourite and this Prawns with garlic and flat-leaf parsley dish will be a delicious addition to a tapas-style spread. The Tesco Finest Raw Jumbo King Prawns are the star
of the show here. These warm water prawns are juicy and plump, with a sweet flavour and succulent, meaty texture. And with crusty bread to mop up the exquisite juices mixed with Tesco Finest Sicilian Extra Virgin
Olive Oil, your guests will be satisfied as they tuck in in the sunshine.
Prawns with garlic and flat-leaf parsley
Quick steak pho
1 x Tesco Finest 35 Day Salt Dry Aged Aberdeen Angus Ribeye Steak
Sesame oil for brushing
2 x 450ml packs Tesco Finest Beef Stock
2 star anise
3cm piece root ginger, sliced
Pinch sugar
Fish sauce, to taste
Handful bean sprouts
300g pack Tesco Rice Noodles
Handful fresh herbs (coriander, mint leaves and basil leaves all taste good)
1 red/green chilli, sliced to serve
2 spring onions, finely sliced
Crispy fried onions, to serve (optional)
Lime wedges, for squeezing
Method
Ingredients
Advertisement feature in pertnership with
Discover the range here.
Make your everyday taste better
with Tesco Finest.
Jump to recipe
Celebrated chefs Jean-Christophe Novelli and Shelina Permalloo show us how everyday meal moments can be made better with a helping hand
from Tesco Finest.
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”
José Pizarro, renowned Spanish chef,
bestselling food author,
and passionate restaurateur
Summer is the season when
we want to explore colourful ingredients and flavours that
pack a punch.
“
Method
Heat the oil in a heavy-based frying pan or shallow casserole.
Add the prawns, and cook for 3-4 mins until pink and opaque, turning once.
Serve with crusty bread and Tesco Finest Vinas Del Rey Albarino.
1.
2.
3.
Method
Ingredients
A convenient and delicious dish that can
be knocked up in no time at all to serve in
the garden.
100ml Tesco Finest Sicilian Extra Virgin Olive Oil
2 x 165g packs Tesco Finest Raw Jumbo King Prawns, butterflied
2 garlic cloves, chopped
1⁄4 tsp smoked paprika
Handful flat-leaf parsley, leaves chopped
Tesco Finest Stonebaked Ciabatta, warmed
to serve
Tesco Finest Vinas Del Rey Albarino, to serve
Prep
5 mins
Serves
4
Cook
10 mins
Ingredients
Small plates have become a firm dining favourite and this Prawns with garlic and flat-leaf parsley dish will be a delicious addition to a tapas-style spread. The Tesco Finest Raw Jumbo King Prawns are the star of the show here. These warm water prawns are juicy and plump, with a sweet flavour and succulent, meaty texture. And with crusty bread to mop up the exquisite juices mixed with Tesco Finest Sicilian Extra Virgin Olive Oil, your guests will be satisfied as they tuck in in the sunshine.
Easy weekdays
Method
Rub the steak with the sesame oil. Heat a non- stick frying pan or griddle pan until hot, then add the steak and fry for 2-3 mins each side (or to your liking). Set aside to rest.
Meanwhile, heat the stock in a deep saucepan with the star anise and ginger. Warm gently allowing the aromatics to infuse. Then season with a pinch of sugar and a splash of fish sauce. Add the bean sprouts for a few mins to cook in the broth.
Divide the noodles between 2 deep bowls, then pour over the hot stock. Arrange the sliced steak on top, then add herbs, sliced chilli, spring onions, crispy fried onions and lime wedges for squeezing.
1.
2.
3.
Method
Ingredients
Dinner in a dash made simple with a few handy ingredients.
1 x Tesco Finest 35 Day Salt Dry Aged Aberdeen Angus Ribeye Steak
Sesame oil for brushing
2 x 450ml packs Tesco Finest Beef Stock
2 star anise
3cm piece root ginger, sliced
Pinch sugar
Fish sauce, to taste
Handful bean sprouts
300g pack Tesco Rice Noodles
Handful fresh herbs (coriander, mint leaves
and basil leaves all taste good)
1 red/green chilli, sliced to serve
2 spring onions, finely sliced
Crispy fried onions, to serve (optional)
Lime wedges, for squeezing
Prep
5 mins
Serves
2
Cook
10 mins
Ingredients
This Quick Steak Pho is a dream weekday recipe to have in your back pocket. Low on effort and big on flavour, it’s a flavour-packed yet lighter way to enjoy a Tesco Finest 35 Day Salt Dry Aberdeen Angus Ribeye Steak. Only the finest cuts are salt dry aged and 35-day matured to give a rich buttery flavour and extra tenderness. Served atop a spicy, umami Vietnamese-inspired noodle broth, this explosion of flavours can be ready to plate up in under 15 minutes. With fragrant
notes from the ginger and star anise, you will be hard pressed to find a tastier way to wrap up a summer’s day.
Prawns with garlic and flat-leaf parsley
Method
Put the eggs in a pan of cold water, once coming to the boil, set a timer for 6 mins
for a fudgy boiled yolk, or for 7 if you
prefer a more done set. Plunge into a
bowl of iced water.
Mix the spices with a large pinch of flaky
sea salt and zest 1⁄2 lemon.
Meanwhile, quick-pickle the red onion by mixing in a glass/ceramic bowl with the vinegar, large pinch salt and sugar.
In a separate bowl, toss the cucumber, remaining lemon zest, capers and a drizzle of olive oil and squeeze of lemon juice. Stir through the chopped dill and black pepper.
Drain the red onions, lightly rinse, then toss with the beetroot, spices, drizzle of olive oil and season with a squeeze lemon juice,
salt and pepper.
Peel the eggs, then cut in half and arrange on a board with the smoked salmon, avocado, plus a bowl for the whipped feta, bowl for red onion/ beetroot salad and the cucumber.
Add lemon wedges, extra dill fronds and serve with bread.
1.
2.
3.
4.
5.
6.
7.
Method
Ingredients
A gorgeous platter for the eyes and the taste buds. Simply serve on one platter and let everyone dig in.
4 Tesco Finest Free Range Blue Araucana Eggs
1⁄2 tsp each coriander, cumin and fennel seeds, toasted and crushed
Zest 1 lemon, then cut into wedges
1⁄2 small red onion, finely sliced
2 tsp red wine vinegar
1⁄2 tsp sugar
1⁄2 cucumber, peeled into ribbons with y-shaped peeler, drained on kitchen paper
1 tbsp capers
1 tbsp Tesco Finest Sicilian Extra Virgin Olive Oil
2 tbsp freshly chopped dill, plus handful leaves picked to garnish
4 Tesco Finest Sweet & Fiery Beetroot, chopped
100g pack Tesco Finest Mild & Delicate Scottish Smoked Salmon
1 ripe avocado, finely sliced and tossed with a squeeze of lemon
160g pack Tesco Finest Whipped Feta with Mint
Tesco Finest Sundried Tomato & Oregano Sourdough
Prep
15 mins
Serves
4
Cook
6 mins
Ingredients
When the weekend rolls around, the garden beckons us for post lie-in lounging. And what better way to complete this weekend ritual than a glorious Smoked salmon and egg brunch board. To bring some fuss-free flair to this sharing board – perfect for when guests are coming over – some delicately curled slices of Tesco Finest Mild & Delicate Scottish Smoked Salmon bring the board to life. Only the finest Scottish smoked salmon is gently smoked for a minimum of four hours over hickory oak, then left to mature for a light and delicate flavour. And when paired with the glorious golden-yolked Tesco Finest Free Range Bluebell Araucana Eggs, this brunch showstopper is a feast for both the eyes and the stomach.
Quick steak pho