Latest news with #TescoFinest
The Guardian
13-06-2025
- Lifestyle
- The Guardian
Barbecue prawn and corn salad with honey jalapeño dressing
Barbecuing doesn't always have to mean burgers and bangers. On hot days, what I fancy are zingy flavours and crunchy veg. Marinating prawns in spices before barbecuing them creates a charred, spiced crust – delicious when using juicy and plump Tesco Finest jumbo raw king prawns as it complements their sweet flavour and succulent, meaty texture. I love adding them to big salads full of variety. Here, I've combined them with a zingy mix of crunchy corn kernels, a punchy dressing, slices of avocado, and Tesco Finest sweet pointed peppers – their vibrant colour, juicy snap and distinctive shape make them perfect for salads. Swap out the prawns for slices of Tesco Finest halloumi, if you prefer. Prep 30 minCook 30 minServes 4 as a main or 6 as part of a wider barbecue 4 corn cobs 2 x 165g packs Tesco Finest raw jumbo king prawns1⁄2 tsp mild chilli powder 1 tsp cumin 1 tsp sweet smoked paprika 2 tbsp Tesco Finest extra virgin Sicilian olive oil 2 avocados, sliced1 Tesco Finest sweetheart lettuce, sliced2 Tesco Finest sweet, pointed peppers, halved and thinly slicedBig handful coriander, chopped For the dressings2 tbsp pickled jalapeños, finely chopped1 tbsp Tesco Finest acacia honey 3 limes, juiced2 tbsp Tesco Finest extra virgin Sicilian olive oil 80g soured cream 1 tsp hot sauce 2 tbsp mayonnaise Wine pairingTesco Finest Valle De Leyda chardonnay In a bowl, combine the prawns, chilli powder, cumin, paprika and olive oil with 1⁄2 tsp salt. Cover and leave to marinate in the fridge for 1 hour. Toss the lettuce, avocado, peppers and most of the coriander in a serving dish. In a bowl, combine the honey, lime, olive oil, jalapeños and some salt. In a separate bowl, combine the soured cream, hot sauce and mayonnaise. Bring a pan of salted water to the boil. Add the corn and simmer for 10 minutes. Drain then char your corn on a hot barbecue or griddle pan for 12-15 minutes, turning regularly with tongs until blackened and charred. Thread your prawns on to metal skewers and barbecue on each side for 1-2 minutes, or use a hot griddle pan. Sit the corn cobs upright and use a serrated knife to cut the corn away from the cob. Toss this into the salad along with the jalapeño dressing. Top with the prawns, drizzle with the soured cream dressing and finish with extra coriander. Shop the ingredients for this recipe on and discover how Tesco Finest can make your everyday taste better
The Guardian
12-06-2025
- Business
- The Guardian
Upmarket Finest range helps lift Tesco sales, amid UK ‘home dining boom'
Households treating themselves to Tesco's upmarket Finest range have helped lift sales at the UK's biggest supermarket, with analysts suggesting high restaurant prices could be driving a home dining boom. Sales of the high-end own-brand line jumped 18% in the first quarter, while fresh food purchases were also boosted by shoppers enjoying picnics and barbecues in the sunny spring weather. Tesco's UK stores recorded a 5.1% increase in like-for-like sales in the 13 weeks to 24 May, while the chain also grew its market share during the period as it fought off competition from rivals including the discounters Aldi and Lidl. The retailer said it had worked on its pricing to bring in more customers, and matched prices at Aldi on more than 600 items. 'The market remains intensely competitive, and we are committed to ensuring customers get the best value in the market by shopping at Tesco,' said its chief executive, Ken Murphy. Retail analysts pointed to the success of the supermarket's own brand offering. Dan Lane, of Robinhood UK, said that in an increasingly tough trading environment, Tesco's Finest range had become 'something of a secret weapon' to entice cash-strapped shoppers to spend on more premium items. 'Staying sensitive to purse strings and giving customers the chance to spend up is vital in an inflationary environment,' Lane said. 'Shoppers looking to trade down from increasingly expensive restaurants are opting for the premium offering at home instead – 18% growth tells us the strategy is working.' Tesco's results come at a time when supermarkets are fighting over customers amid a challenging trading environment. Asda is trying to turn around several years of weak trading by cutting its prices. At the same time, grocery price inflation is on the rise again, having jumped to 4.1% in May, the highest level in 15 months, driven by the rising cost of items such as butter and chocolate, according to Kantar. It found that shoppers are increasingly looking for discount deals and turning to supermarket own-label products as a way to manage their budgets. The mounting cost of dining out, even for a casual meal, is weighing on consumers, said Clive Black, head of consumer research at Shore Capital. 'A lot of families are finding that going out mum, dad plus the kids for pizza and a beer is £100, and they can get much better value by going to a supermarket. We have seen premium private label demand at M&S, Sainsbury's and Tesco manifest some of that,' said Black. Sign up to Business Today Get set for the working day – we'll point you to all the business news and analysis you need every morning after newsletter promotion While the discounters have continued to grow their share of the grocery market in recent months, their upmarket rival Marks & Spencer has also seen an increase in spending on groceries, despite its recent difficulties caused by a cyber-attack. 'Tesco has successfully fought off discount rivals Aldi and Lidl and protected its dominant UK market position, yet at no point can it take its foot off the pedal,' said Russ Mould, investment director at broker AJ Bell. 'The moment Tesco relaxes is the point at which rival operators pounce on the opportunity to eat some of its lunch.'
The Guardian
29-05-2025
- Health
- The Guardian
Moroccan chicken with spiced couscous from Clodagh McKenna
This impressive-looking dish from Irish chef, columnist and TV presenter Clodagh McKenna is surprisingly easy to pull together, making it perfect for an indulgent midweek meal or stress-free Sunday dinner. The Tesco Finest free-range chicken – full of flavour having been raised on a diet rich in corn – is doused in a smoked paprika marinade before cooking. Then it's served simply with spiced couscous made using stock from the chicken. Everything is finished off with harissa and a deliciously cooling mint dressing made with creamy Tesco Finest Greek yoghurt. Prep and cook 4 hrServes 4 For the chicken1 x 1.65kg Tesco Finest British cornfed free-range whole chicken 1 tsp ground cumin 1 tsp ground cinnamon ½ tsp ground coriander ½ tsp smoked paprika 1 lemon, zest and juice 2 tbsp Tesco Finest Sicilian extra virgin olive oil For the chicken stock from the carcass 1 chicken carcass 1 carrot, peeled and sliced 1 stick of celery, sliced 2 Tesco Finest echalion shallots, chopped Any fresh herbs For the couscous400g couscous ½ tsp cumin ½ tsp cinnamon ½ tsp coriander 1 x 400g can chickpeas, drained and rinsed 1 lemon, zest and juice 600ml hot chicken stock, made from the carcassHandful flat-leaf parsley, chopped For the mint yoghurt100ml Tesco Finest Greek yoghurt 1 tbsp fresh mint, finely chopped To serve Harissa paste Start by making the chicken marinade. Place all the spices in a small bowl along with the lemon juice, zest and 2 tablespoons of olive oil, and whisk together. Rub the marinade all over the chicken and leave to marinate for 1 hour in a fridge. Heat the oven to 180C (160C fan)/350F/gas 4 and roast the marinated chicken for 1½ hours. Once it's cooked, remove all the meat from the carcass, tear into pieces and place to one side. To make the stock, put the carcass, the chopped vegetables and herbs in a large saucepan. Add enough cold water to cover everything, and season with black pepper. Bring to the boil, reduce the heat, put on a lid and allow to simmer for 1 hour. Strain through a sieve. Pour the couscous grains into a bowl and stir in the spices, lemon juice and zest, and then add 600ml of hot chicken stock. Cover the bowl and leave for 15 minutes. Separate the grains using a fork and stir in the chickpeas and parsley. Season with sea salt and freshly ground black pepper. In a separate bowl mix together the yoghurt and fresh mint. To serve, pile the couscous on to a large plate, top with the torn chicken and finish with generous dollops of mint yoghurt and harissa. Shop the ingredients for this recipe on and discover how Tesco Finest can make your everyday taste better
The Guardian
29-05-2025
- Health
- The Guardian
Summer berry pavlova from Clodagh McKenna
As we come into summer, this hero of a dessert from Irish chef, columnist and TV presenter Clodagh McKenna is the perfect garden-party showstopper – it's showing off, done simply. Good quality egg whites are the secret to its fluffy and light meringue base, and then delicious, in-season Tesco Finest raspberries, blueberries and British strawberries – plump and bursting with irresistible sweetness – are piled high on top. Dreamy. Cook and prep 2 hrMakes 1 pavlova For the pavlova5 Tesco Finest free-range Welsh bluebell araucana eggs, whites only250g caster sugar 1 tsp corn starch ½ tsp white wine vinegar For the filling300ml whipping cream 300g mix of Tesco Finest strawberries, raspberries and blueberries 1 tbsp icing sugar Heat the oven to 160C (140C fan)/325F/gas 3 and line a baking tray with baking paper. Use an electric mixer to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, whisking constantly until the mixture is thick and glossy and the sugar completely dissolved. Add the corn starch and vinegar, and gently fold in until just combined. Pour the mixture on to the prepared baking tray in a circle shape and use the back of a wooden spoon to shape the meringue into a nest. Place the meringue in the heated oven and turn the heat down to 140C (120C fan)/275F/gas 1 and bake for 1½ hours. Once the meringue is cooked, turn off the heat and allow it to cool completely in the oven. Just before you are ready to serve, assemble the filling. Gently whisk the cream and spoon it into the centre of the meringue nest. Add the fresh berries on top, with a sprinkle of sieved icing sugar. If you have any edible flowers from your garden, you can add them here. Shop the ingredients for this recipe on and discover how Tesco Finest can make your everyday taste better
The Guardian
29-05-2025
- Entertainment
- The Guardian
Balsamic roasted tomato and burrata tart from Clodagh McKenna
This quick and easy roasted tomato and burrata tart from Irish chef, columnist and TV presenter Clodagh McKenna is elevated by ingredients of real quality from the Tesco Finest range, including a Sicilian extra virgin olive oil, beautifully intense balsamic vinegar and golden forest honey. Aromatic in-season Tesco Finest tomatoes and a luxurious, creamy Tesco Finest burrata cheese from Italy take the dish to another level. So simple. So delicious. Prep and cook 1 hrServes 6 2 sheets Tesco Finest ready rolled all-butter puff pastry 1 tbsp Tesco Finest balsamic vinegar of Modena 1 tbsp Tesco Finest Spanish forest honey 1 tbsp Tesco Finest Sicilian extra virgin olive oil 1 tsp fresh thyme leaves 500g Tesco Finest tomatoes on the vine, sliced1 x 250g Tesco Finest Italian burrata, torn 8 fresh basil leaves, torn For glazing1 egg, beaten Heat the oven to 200C (180C fan)/390F/gas 6 and line a baking tray with baking paper. Place the two sheets of puff pastry on top of each other on a lightly floured work surface. Roll into a 28cm round, and then transfer to the prepared baking tray. Fold in 2cm of the pastry edges to create a border, overlapping so it's slightly wavy. Pop into the fridge while you get everything else ready. In a bowl mix together the balsamic vinegar, honey, olive oil and fresh thyme, and toss with the sliced tomatoes, until they are completely coated. Remove the pastry from the fridge. Overlap the tomato slices in circles in the centre of the pasty until it is covered. Brush the border with the egg wash and bake in the oven for 25 minutes. Allow to cool for 5 minutes and then top with the torn burrata and the basil leaves. Season with sea salt and freshly ground black pepper, and serve. Shop the ingredients for this recipe on and discover how Tesco Finest can make your everyday taste better
