Tesco Food and Living Christmas : Recipe for Monday breakfast

Andy McLeish's crunchy cereal clusters

  • Rating: 5 stars
  • Takes: 20 mins to prepare and 20 mins to cook

Ingredients

  • 175g (6oz) rolled oats
  • 3tbsp golden syrup
  • 30g (1oz) sunflower seeds
  • 30g (1oz) pumpkin seeds
  • 60g (2oz) dried banana
  • 60g (2oz) desiccated coconut
  • 60g (2oz) dried apricots
  • 60g (2oz) dried pineapple
  • 60g (2oz) raisins
  • 5ml (1tsp) olive oil
  • To serve (optional)
  • 60g (4 tbsp) Greek yogurt
  • 4 tsp honey
  • Brazil nuts

Each serving contains 576 calories, 42g sugar, 22g fat, 9g saturates and 0.1g salt.

Method

GBClogo recipeKids will enjoy eating and making these little clusters of goodness. Serve them in the morning, or as a great afternoon snack. 

Preheat the oven to gas 6, 200°C, 180°C.

Pour the olive oil and golden syrup into a pan and melt over a medium heat until combined together

Remove from the heat and pour in the rolled oats and seeds. Stir until the oats are well covered and pour the mixture onto a baking tray.

Bake in the oven for ten minutes, until the edges turn a golden brown colour and the oats form clusters. Remove from the oven and leave to cool.

Slice the dried fruit into small pieces. Combine the fruit and coconut together in a bowl.

When the oat clusters have cooled, add to the bowl of dried fruit and mix to combine. Your little helpers can do this step, as all they need to do is use a large spoon to mix the fruit, coconut and oat clusters together.

Serve the oat clusters in bowls with (if you wish) a generous dollop of Greek yogurt, a small amount of honey and Brazil nuts.

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Tesco Food and Living Christmas : Recipe for Monday lunch

Ricotta, bacon and red onion tart

  • Rating: 4 stars
  • Takes: 12 mins to prepare and 28 mins to cook
  • Serves: 4

Ingredients

  • 200g (7oz) lean bacon
  • 15ml (1tbsp) olive oil
  • 2 cloves garlic, thinly sliced
  • 2 large red onions, thinly sliced
  • 1tbsp thyme leaves
  • 1 x 375g pack ready rolled puff pastry
  • 250g (8oz) ricotta cheese
  • To serve
  • 1 x 90g pack baby leaf and rocket salad

Each serving contains 605 calories, 6g sugar, 40g fat, 19g saturates and 3g salt.

Method

A simple but great tasting tart that will will keep you warm any night of the week. Made with red onions and ricotta it's a feast for the eyes as well!

Preheat the oven to gas 6, 200°C, fan 180°C. Place a baking sheet in the oven.

Dice the bacon, then put the oil in a large frying pan over a high heat and cook until the bacon turns golden. Remove with a slotted spoon and set aside.

Add garlic and onions to the pan, turn the heat down and cook for about 6-8 minutes until softened and just turning golden. Stir in half the thyme leaves.

Unroll the puff pastry and keep it on the baking paper it comes wrapped in. Score a 1-1·5 cm (1⁄2-3⁄4in) border around the edge. Spread the ricotta over the middle of the tart inside the border. Spoon on the onion mixture. Scatter over the diced bacon.

Transfer the tart, still on the baking paper, to the baking sheet in the oven. Bake for 15-20 minutes, until risen and golden. Remove from the oven and scatter with the remaining thyme. Serve with the green salad.

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Tesco Food and Living Christmas : Recipe for Monday dinner

Spicy Moroccan soup

  • Rating: 2 stars
  • Takes: 5 mins to prepare and 25 mins to cook
  • Serves: 4

Ingredients

  • 30ml (2tbsp) olive oil
  • 1 onion,finely chopped
  • 2 garlic cloves, crushed
  • 1tsp finely chopped fresh ginger
  • 1tsp ground cumin
  • 1/4tsp cayenne pepper
  • 1 x 400g (14oz) tin chopped tomatoes
  • 750ml (1 1/4pt) hot vegetable stock
  • 1 lemon
  • 1 x 400g (14oz) tin chickpeas, drained and rinsed
  • 1 x 390g tin lentils, drained and rinsed
  • handful coriander, chopped
  • handful fresh mint, chopped

Each serving contains 253 calories, 5g sugar, 7.9g fat, 1g saturates and 1g salt.

Method

A simple, quick and flavourful soup that all the family will love.

Heat the oil in a pan. Add the onion and cook for 5 minutes until soft. Add the garlic and ginger and cook for 1 minute. Stir in the cumin and cayenne, then pour over the tomatoes and stock and bring to the boil. Grate the zest of half the lemon and add to the pan. Simmer and cook for 10 minutes.

Add the chickpeas and lentils and simmer for 10 minutes. Stir in some herbs, then ladle into bowls and squeeze in a little lemon juice. Top with more herbs and extra zest and serve with pitta bread.

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Tesco Food and Living Christmas : Recipe for Tuesday breakfast

Porridge with fruit and nuts

  • Rating: 5 stars
  • Takes: 5mins to prepare, plus 12hrs for soaking and 15mins to cook
  • Serves: 4

Ingredients

  • 225g pack Tesco’s Fruity Breakfast Topper
  • 4tbsp honey
  • juice and zest 1 orange
  • 100g porridge oats
  • 400ml milk
  • 1tbsp light brown soft sugar
  • pinch salt

Each serving contains 496 calories, 44g sugar, 21g fat, 6.4g saturates and 0.4g salt.

Method

Place the fruity breakfast topper, honey and orange in a pan and bring just to the boil. Cook for a few minutes then pour into a bowl and leave over night to allow the fruit to absorb the liquid.

Place the porridge oats, milk, sugar and salt in a pan. Bring to the boil and cook stirring for 5 – 10 minutes, until cooked to your liking.

Spoon the porridge into bowls and top with the fruit and nut mixture as you like.

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Tesco Food and Living Christmas : Recipe for Tuesday lunch

Grilled aubergines with green beans, feta and pomegranate seeds

  • Rating: 2 stars
  • Takes: 10 mins to prepare and 15 mins to cook
  • Serves: 4

Ingredients

  • 2 small aubergines
  • 100g (3 1/2 oz) fne green beans, trimmed
  • 1/2 small red onion,finely diced
  • 50g (1 3/4oz) feta cheese, crumbled
  • 1 pomegranate
  • 2tbsp fat-leaf parsley, roughly chopped
  • For the dressing
  • 45ml (3tbsp) balsamic vinegar
  • 60ml (4tbsp) extra-virgin olive oil
  • 1tsp Dijon mustard
  • Pinch of sugar

Each serving contains 193 calories, 10g sugar, 14g fat, 3.5g saturates and 6g salt.

Method

Try this super salad packed with veg and fruit. Made with aubergine and green beans, and topped with tangy feta and luscious pomegranates seeds, it's a real treat!

In a small jar with a fitted lid, shake together the vinegar, oil, mustard and sugar. Season. Slice the aubergines lengthways, 1cm thick. Brush with some of the dressing and season.

Heat a chargrill pan until very hot. Grill the aubergines until charred on both sides, about 1-2 minutes each. Divide between four plates.

Blanch the beans for 1 minute, drain, rinse in cold water and dry on a tea towel. Divide between the plates and top with red onion, feta, pomegranate seeds and parsley. Pour the dressing over each plate. Alternatively, arrange on a large serving platter.

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Tesco Food and Living Christmas : Recipe for Tuesday dinner

Tuna fishcakes with salsa verde

  • Rating: 5 stars
  • Takes: 10 mins to prepare and 30 mins to cook
  • Serves: 4

Ingredients

  • 300g (10oz) potatoes, halved or quartered if large
  • 2 x 200g tins tuna in spring water, drained
  • 1 spring onion, thinly sliced
  • 1 egg, beaten
  • 100g (3 1/2oz) dry natural breadcrumbs
  • 30ml (2 tbsp) olive oil
  • For the salsa verde
  • 1 tbsp capers, drained and finely chopped
  • 2 garlic cloves, crushed
  • 1 bunch fresh parsley, chopped
  • small bunch basil, finely chopped
  • zest and juice of 1/2 lemon
  • 45ml (3tbsp) extra virgin olive oil

Each serving contains 404 calories, 1g sugar, 17g fat, 2.4g saturates and 1.1g salt.

Method

Make these fab fishcakes if you want a quick and tasty family meal. 

Bring a large pan of salted water to the boil. Add the potatoes and cook for 12-15 minutes until soft. Drain well, return to the pan and mash until smooth. Leave to cool.

Stir together the mashed potato, drained tuna, spring onion and half the beaten egg. Lightly oil or wet your hands and roll the mixture into 12 balls, each about the size of a large golf ball, and then flatten slightly.

Place the remaining beaten egg on a plate and the breadcrumbs on another plate. Dip each fishcake into the egg until well coated. Then cover in the breadcrumbs. Heat the oil in a large nonstick frying pan and cook the fishcakes for 3-5 minutes on each side until golden and crisp.

Meanwhile, make the salsa verde by stirring together all of the ingredients. Serve the fishcakes with a crisp green salad and the salsa verde alongside.

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Tesco Food and Living Christmas : Recipe for Tuesday dinner

Ginger and oat cookies

  • Rating: 4 stars
  • Takes: 10mins to prepare and 15mins to cook

Ingredients

  • 125g (4oz) cubed unsalted butter
  • 175g (6oz) light muscovado sugar
  • 2tbsp golden syrup
  • ½tsp bicarbonate of soda
  • pinch of salt
  • ¾tsp ground ginger
  • 3 finely shredded balls of stem ginger (drained)
  • 150g (5oz) plain flour
  • 150g (5oz) rolled oats

Each serving contains 150 calories, 11g sugar, 6g fat, 3.4g saturates and 0.2g salt.

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Line 2-3 baking sheets with nonstick baking paper.

Melt 125g (4oz) cubed unsalted butter and stir in 175g (6oz) light muscovado sugar. Then mix in 2 tbsp golden syrup, 1⁄2 tsp bicarbonate of soda, a pinch of salt, 3⁄4 tsp ground ginger and 3 finely shredded balls of stem ginger (drained). Stir in 150g (5oz) each of plain flour and rolled oats to form a firm dough.

Divide into 20 and roll into rounds. Space out on the trays and bake for 12-15 minutes, until lightly golden. Leave on the trays to firm up, then transfer to a rack to cool completely.

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Tesco Food and Living Christmas : Recipe for Tuesday dinner

Boozy spiced honey milkshake

  • Rating: 0 stars
  • Takes: 15 mins to prepare
  • Serves: 4

Ingredients

  • 500ml (17fl oz) semi skimmed
  • 1/4tsp freshly grated nutmeg
  • 1 large cinnamon stick
  • 1/2 vanilla pod, split lengthwise
  • 11/2tbsp honey
  • 4tbsp dark rum (optional)

Each serving contains 80 calories, 11g sugar, 2g fat, 1.4g saturates and 0.1g salt.

Method

Put 500ml (17fl oz) semi-skimmed milk in a large pan with ¼tsp freshly grated nutmeg, 1 large cinnamon stick and ½ vanilla pod, split lengthwise. Place over a low heat. when just bubbling at the edges, set aside for 10 minutes to infuse.

Remove the spices. return the milk to the heat, then stir in 1½ tbsp honey. Using a hand-held electric whisk, whip the milk until foamy and increased in volume by about a third. divide 4 tbsp dark rum (optional) between glasses and top up with the frothy milk.

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Tesco Food and Living Christmas : Recipe for Wednesday breakfast

Deluxe scrambled eggs with smoked salmon

  • Rating: 5 stars
  • Takes: 5 mins to prepare and 10 mins to cook
  • Serves: 8

Ingredients

  • 3 tbsp butter
  • 8 spring onions, finely chopped
  • 12 eggs
  • 150ml (¼ pt) full-fat milk
  • 8 slices brioche or other bread
  • 1 x 15g pack fresh chives, finely chopped
  • 200g (7oz) smoked salmon

Each serving contains 325 calories, 3g sugar, 19g fat, 6.5g saturates and 1.9g salt.

Method

In a jug, whisk the eggs and milk together and season.

In a large frying pan, heat the butter. Add the spring onions and fry for 5 minutes on medium heat.

Turn up the heat slightly and add the whisked eggs.

Let the egg cook for 30 seconds and then gently scrape using a spatula. Cook for another 20 seconds and then scrape again. Repeat until cooked through. Avoid stirring too often, as they will become dry.

Meanwhile, toast the bread. Butter and cut each into 2 triangles. Put 2 on each plate. 

When the eggs are nearly cooked, stir in most of the chopped chives (reserving some for garnish). Spoon the eggs onto the toast. Add slices of smoked salmon on the side. Garnish with the leftover chives to serve.

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Tesco Food and Living Christmas : Recipe for Wednesday breakfast

Pomegranate bellinis

  • Rating: 5 stars
  • Takes: 5mins to prepare
  • Serves: 8

Ingredients

  • 200ml (7fl oz) pomegranate juice
  • 1 x 75cl bottle of sparkling rosé wine
  • 2tbsp fresh pomegranate seeds

Each serving contains 82 calories, 8g sugar, 0g fat, 0g saturates and 0g salt.

Method

Try this simple but indulgent fruity cocktail for any celebration. Put the wine in the fridge overnight so that it’s nicely chilled for when you’re ready.

Spoon 25ml (1fl oz) pomegranate juice into each of 8 Champagne flutes and carefully top up with chilled, sparkling rosé.

Garnish each drink with a few fresh pomegranate seeds, if you like, then serve immediately.

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Tesco Food and Living Christmas : Recipe for Wednesday lunch

Roast turkey with rosemary butter and marsala gravy

  • Rating: 1 star
  • Takes: 15mins to prepare and 3hrs 45mins to cook
  • Serves: 8

Ingredients

  • 5kg (10lb) turkey, with giblets
  • 150g (5oz) butter, very soft
  • 6 sprigs rosemary
  • 3 onions, cut into wedges
  • 400ml (14fl oz) white wine
  • 500ml (17fl oz) chicken stock
  • 1tbsp cornflour
  • 120ml (4fl oz) Marsala

Each serving contains 453 calories, 3g sugar, 18g fat, 10.8g saturates and 0.7g salt.

Method

Try this spectacular turkey recipe to make really succulent meat and a rich indulgent gravy.

Preheat the oven to gas 5, 190°C, fan 170°C. Pat the turkey dry with kitchen paper and, using a small, sharp knife, carefully cut around and remove the wishbone at the base of the neck, keeping the skin intact. This will make carving easier.

Mix 125g (4oz) butter with the chopped rosemary and plenty of seasoning. Gently push your fingers under the turkey skin from the neck end, easing the skin away from the flesh. Spread the butter under the skin on each breast then, if using, fill the neck end with some stuffing (see p72) and smooth the skin back into shape, securing it with cocktail sticks.

Put one onion half and the remaining rosemary sprigs in the cavity of the turkey. Cover the skin of the turkey breast and legs with the remaining 25g (1oz) butter and scatter with sea salt to crisp the skin as it roasts.

Put the remaining 5 onion halves in the base of a large, sturdy roasting tin. Sit the turkey on top, breast-side up, and surround with any giblets, if available. Cover the turkey with a layer of buttered foil. Roast for 30 minutes, then turn the oven down to gas 3, 170°C, fan 150°C. Cook for 2 hours 30 minutes, uncovering and basting occasionally.

Turn the oven back up to gas 5, 190°C, fan 170°C. Remove the foil and cook the turkey for a further 45 minutes, basting occasionally as before, until it turns a deep golden brown. Remove from the oven and check the turkey is cooked properly by inserting a skewer between the drumstick and the thigh; the juice should run clear with no trace of pink. If the turkey is cooked, transfer to a serving dish and keep warm while it rests for 30 minutes before carving.

Carefully skim off or pour away the fat from the roasting tin. Put the tin directly over a medium heat and pour the wine and stock over the onions. Scrape the juices from the pan and let the gravy reduce and concentrate in flavour for 10 minutes. Mix the cornflour with a splash of water to make a paste, then whisk into the Marsala and stir into the gravy. Simmer for a few minutes more until thickened. Pour any collected juices from the turkey platter into the tin and strain it all through a sieve into a saucepan. For a thicker gravy, carry on cooking or, if you prefer a thinner consistency, add a little water. Keep warm until ready to serve with the rested, carved turkey.

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Tesco Food and Living Christmas : Recipe for Wednesday lunch

Sticky roast Brussels sprouts

  • Rating: 0 stars
  • Takes: 5 mins to prepare and 35 mins to cook
  • Serves: 8

Ingredients

  • 600g (1lb 4oz) Brussels sprouts,
  • 45ml (3tbsp) olive oil
  • 15ml (1tbsp) balsamic vinegar

Each serving contains 71 calories, 3g sugar, 5g fat, 0.8g saturates and 0g salt.

Method

Brussels sprouts roasted and glazed with balsamic vinegar make a perfect side dish for your roast.

Preheat the oven to gas 5, 190°C, fan 170°C. Toss the Brussels sprouts with the oil in a large roasting tin and spread out in a single layer. Season and roast for 30 minutes, stirring halfway through.

Add the balsamic vinegar, stir well and return to the oven for a further 5 minutes. The sprouts should be tender but crisp and caramelised on the outside.

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Tesco Food and Living Christmas : Recipe for Wednesday lunch

Carrot and roast garlic mash

  • Rating: 0 stars
  • Takes: 10 mins to prepare and 30 mins to cook
  • Serves: 8

Ingredients

  • 1 bulb garlic
  • 15ml (1tbsp) olive oil
  • 1kg (2lb) carrots, peeled
  • 25g (1oz) butter
  • 15ml (1tbsp) lemon juice

Each serving contains 79 calories, 9g sugar, 4g fat, 2g saturates and 0.1g salt.

Method

A super side dish that will really set your roast apart, made with carrots and garlic it's a treat for the tastebuds.

Preheat the oven to gas 5, 190°C, fan 170°C. Slice the top off the bulb of garlic horizontally. Drizzle the cut surface of the bulb with the olive oil, scatter with salt and wrap loosely in foil. Bake for about 30 minutes until soft and golden.

Meanwhile, cover the sliced carrots with plenty of water in a saucepan. Bring to the boil. Simmer for 15-20 minutes, until completely tender. Drain well and transfer to a blender.

Squeeze the soft garlic into the blender along with the butter and the lemon juice. Pulse to form a smooth and silky purée.

Season to taste, blend again, then return to the saucepan and gently heat through, stirring often, before serving.

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Tesco Food and Living Christmas : Recipe for Wednesday lunch

Chestnut, thyme and dried cherry stuffing

  • Rating: 0 stars
  • Takes: 15 mins to prepare and 45 mins to cook
  • Serves: 8

Ingredients

  • 25g (1oz) butter
  • 1 onion, chopped
  • 200g (7oz) cooked, peeled chestnuts
  • 100g (3 1/2oz) dried cherries
  • 475g (15oz) traditional sausages
  • 100g (3 1/2oz) fresh breadcrumbs
  • 3tsp fresh thyme leaves
  • 1 egg, lightly beaten
  • 1 lemon, finely grated zest only
  • 5ml (1tsp) olive oil

Each serving contains 301 calories, 11g sugar, 15g fat, 5.9g saturates and 1.4g salt.

Method

A great accompaniment to your Christmas turkey, this stuffing has it all - packed with rich chestnuts, juicy sausage meat and tangy dried cherries. 

Preheat the oven to gas 5, 190°C, fan 170°C. Melt the butter in a large frying pan set over a low to medium heat and add the onion. Cook gently, stirring often, for 10 minutes, until very soft but not coloured. Stir in the chestnuts and cherries and cook for 5 minutes more, allowing the onions to brown slightly. Remove from the heat and allow to cool.

Pierce the sausage skins with a knife and remove them. Add the sausage meat to the onion mixture with all the remaining ingredients. Season well. Using clean, wet hands, form into 16 rounds, each slightly larger than a golf ball. Space out in an oiled roasting tin and bake for 25-30 minutes, turning over halfway, until golden brown.

Alternatively, form the stuffing into 8 rounds the same size (cooking as above) and use the remaining mixture to stuff the raw turkey’s neck before roasting. Secure it in place by tucking the neck skin under the turkey and pinning it with cocktail sticks.

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Tesco Food and Living Christmas : Recipe for Wednesday lunch

Fig and ginger trifle

  • Rating: 5 stars
  • Takes: 30 mins to prepare and 4 hrs 00 mins to cool
  • Serves: 10

Ingredients

  • For the ginger custard
  • 1 x 500ml (17fl oz) tub fresh vanilla custard
  • 3 stem ginger rounds from a jar, drained and roughly chopped
  • To assemble
  • 400g (13oz) ginger cake,
  • 150ml (5fl oz) ginger wine
  • 10 ripe figs, sliced
  • For the cream layer
  • 60ml (2fl oz) ginger syrup from a jar of stem ginger
  • 400ml (14fl oz) double cream
  • 200ml (7fl oz) reduced-fat, Greek-style yogurt
  • To decorate
  • 3tbsp chopped, crystallised ginger
  • 2 figs, sliced into wedges
  • 1/2 pomegranate, seeds only

Each serving contains 571 calories, 53g sugar, 30g fat, 19g saturates and 0.5g salt.

Method

A beautiful dessert for any special occasion, made with tasty figs, sweet and sticky stem ginger and moist ginger cake. 

Put the custard and chopped stem ginger in a blender and pulse until the ginger is finely chopped. Transfer to a bowl, cover and chill until needed.

To assemble the trifle, put the cubed cake in the bottom of a large trifle bowl – minimum size approximately 22cm (9in) diameter x 12cm (5in) deep – and soak with the ginger wine.

Cover the cake with a generous layer of sliced figs, facing some slices outwards around the bowl so that they can be seen clearly.

To make the yogurt cream, put the ginger syrup, double cream and yogurt in a bowl and whisk together until thickened.

Spoon the ginger custard over the figs in an even layer. Top with the yogurt cream. Chill the trifle for 4 hours or overnight. Just before serving, decorate the top with the crystallised ginger, fig wedges and pomegranate seeds.

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Tesco Food and Living Christmas : Recipe for Wednesday dinner

Luke Tipping's turkey schnitzel sandwich

  • Rating: 0 stars
  • Takes: 20 mins to prepare and 20 mins to cook
  • Serves: 4

Ingredients

  • 2 turkey breast steaks
  • 2 eggs
  • 110g (4oz) plain flour
  • 340g (11 1/2oz) fine white breadcrumbs
  • 150ml (5fl oz) vegetable oil
  • 2 pinches salt
  • For the parsnip crisps
  • 3 parsnips, peeled
  • 400ml (14fl oz) vegetable oil
  • 1 pinch salt
  • For the cranberry and caper mayonnaise
  • 180g (6oz) light mayonnaise
  • 15g (1 tbsp) dried cranberries, chopped
  • 15g (1 tbsp) capers, chopped
  • For the ciabatta
  • 1 ciabatta loaf
  • 240g (7 1/2oz) baby spinach

Each serving contains 685 calories, 11g sugar, 20g fat, 3g saturates and 3g salt.

Method

GBClogo recipe

A lovely festive treat. Serve as a fun dinner treat that will please both the kids and adults. You can slice the sandwiches into bite-sized pieces and serve as a fun pre-dinner snack.

For the parsnip crisps, use a mandolin or vegetable slicer, slice the parsnips into thin rounds.

Place a saucepan over a high heat and add the vegetable oil, heat until the oil reaches 180°C.

Add the parsnips and fry until crisp – you may have to do this in batches - roughly 2-3 minutes. Drain on kitchen towel, season with a pinch of salt and keep aside.

Put each turkey steak in a re-sealable bag. Beat gently with a meat mallet or rolling pin until half cm thick, being careful not to be too aggressive. Let your little helper gently bash the turkey meat in this step, but make sure you oversee them to ensure their fingers don’t get in the way.

To make an egg wash, crack 2 eggs into a mixing bowl and beat with a pinch of salt and water. Add the breadcrumbs and flour onto 2 separate plates.

Rub the meat with salt and pepper and coat in flour - dust off any excess - then dunk into the egg wash. Roll each breast in breadcrumbs until evenly coated all over and place on a baking tray.

Put a big pan over a medium heat and pour in vegetable oil until half cm deep. Fry the turkey schnitzels on one side for two minutes until lightly golden, turn and repeat.

Take the schnitzels out of the pan and place on a cooling rack to drain.

Meanwhile, mix the capers and cranberries into the mayonnaise and put aside. This is a simple enough step for you to let the kids do while you get on with slicing the ciabatta.

Slice the ciabatta in half lengthways and spoon on and spread the cranberry and caper mayonnaise on the bottom half.

Put the baby spinach on the mayonnaise and top with the turkey schnitzels. Sandwich together to make one large sandwich then cut into four uniformly-sized smaller sandwiches.

Make the sandwiches into smaller portions if too big for the kids and arrange onto plates with the parsnip crisps.

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Tesco Food and Living Christmas : Recipe for Thursday breakfast

Fruity yogurt smoothie

  • Rating: 4 stars
  • Takes: 10 mins to prepare and 10 mins to cook
  • Serves: 4

Ingredients

  • 1 small Everyday Value banana, peeled and chopped
  • 450g raspberries
  • a few extra raspberries, to garnish
  • 400ml Everyday Value Skimmed Milk
  • 200ml Everyday Value low-fat yogurt
  • 75ml Everyday Value honey

Each serving contains 175 calories, 32g sugar, 2.6g fat, 1.5g saturates and 0.2g salt.

Method

Place all the ingredients in a food processor and blitz until smooth. If you desire a smoother consistency, press through a sieve to get rid of any raspberry seeds.

Divide between 4 serving glasses. Garnish each with a few whole raspberries

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Tesco Food and Living Christmas : Recipe for Thursday lunch

Mini salmon frittatas with dill Béarnaise

  • Rating: 0 stars
  • Takes: 20mins to prepare and 30mins to cook
  • Serves: 12

Ingredients

  • For the Béarnaise
  • 150g (5oz) butter
  • 50ml (1 3/4fl oz) cider vinegar
  • 1 shallot, finely chopped
  • 2tbsp dill, freshly chopped
  • 2 large egg yolks
  • 5ml (1tsp) lemon juice
  • For the frittatas
  • 15ml (1tbsp) olive oil
  • 1 clove garlic,finely chopped
  • 1 x 220g (8oz) pack Finest piccolo cherry tomatoes, halved
  • 5 spring onions, chopped
  • 150g (5oz) frozen peas
  • 175g (6oz) smoked salmon pieces
  • 6 large eggs
  • 125ml (4fl oz) single cream

Each serving contains 225 calories, 2g sugar, 20g fat, 9.5g saturates and 0.9g salt.

Method

Melt butter over a low heat. When foaming, take off heat; leave until the solids sink to the bottom. Sieve.

Pour the vinegar into a small pan and add the shallot and 1tbsp dill. Boil for 3 minutes. Leave to cool.

Preheat the oven to gas 6, 200°C, fan 180°C. Cut 12 squares of nonstick baking paper, 15cm x 15cm (6in x 6in). To make the frittatas, heat the oil in a large frying pan over a medium heat. Fry the garlic for 1 minute, then add the tomatoes, spring onions and peas. Cook for 3 minutes. Remove from the heat and stir through the salmon.

Whisk eggs and cream in a large bowl. Season. Fold in three quarters of the salmon mixture. Put squares of baking paper over holes of 12-hole muffin tin. Spoon frittata mixture into each and top with some remaining salmon mixture. Bake for 20 minutes.

Meanwhile, finish the sauce. Put the vinegar mixture into a large heatproof glass bowl over a pan of barely simmering water. Add the yolks and lemon juice and whisk until thick enough to cover the back of a spoon. Remove from heat. Add butter in a steady stream, whisking all the time. Fold in remaining dill and season. Serve with the hot mini frittatas.

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Tesco Food and Living Christmas : Recipe for Thursday lunch

Citrus and pomegranate zinger

  • Rating: 0 stars
  • Takes: 15mins to prepare
  • Serves: 6

Ingredients

  • 5 large oranges
  • 3 yellow grapefruits
  • 2 limes, plus one to serve
  • 2 pomegranates
  • 350ml (12fl oz) pomegranate juice drink

Each serving contains 86 calories, 20g sugar, 0g fat, 0g saturates and 0g salt.

Method

Refreshing drinks don't come much better than this delicious thirst quenching alcohol free cocktail.

Juice the oranges, grapefruits and limes and mix together in a large jug.

Put the pomegranate seeds in a food processor and blitz until pulpy. Press through a sieve into a jug. Discard the pomegranate pulp.

Divide the citrus juice between 6 glasses. Slowly pour the pomegranate juice or juice drink into the centre of each glass. Leave for a few moments to settle. Serve with a slice of lime.

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Tesco Food and Living Christmas : Recipe for Thursday lunch

Meeni Green's honey and orange boxing day biscuits

  • Rating: 0 stars
  • Takes: 20mins to prepare and 40mins to cook
  • Serves: 40

Ingredients

  • 1 1/2tsp baking powder
  • 150g (5oz) semolina
  • 250ml (9fl oz) olive oil
  • 100g (3 1⁄2 oz) caster sugar
  • zest of 2 oranges and juice of 1 orange
  • 125ml (4fl oz) dark brandy or rum
  • 200g (7oz) granulated sugar
  • 200g (7 oz) clear honey
  • 200ml (7fl oz) water
  • 1tsp ground cinnamon
  • 100g (3 1/2oz) chopped walnuts

Each serving contains 165 calories, 12g sugar, 7g fat, 0.9g saturates and 0.2g salt.

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Line 3 baking sheets with nonstick baking paper. Sift 500g (1lb) self-raising flour, 2tsp ground cinnamon, 1⁄2 tsp ground cloves and 1 1⁄2tsp baking powder into a large bowl. Stir in 150g (5oz) semolina.

In another bowl, mix 250ml (8fl oz) olive oil, 100g (3 1⁄2 oz) caster sugar, zest of 2 oranges and juice of 1 orange and 125ml (4fl oz) dark brandy or rum. Add to dry ingredients. Mix to firm dough. Shape 40 walnut-sized pieces of dough into ovals. Place on trays and flatten. Bake for 25-30 mins.

Meanwhile, prepare syrup. Put 200g (7oz) granulated sugar, 200ml (7fl oz) Greek honey, 200ml (7fl oz) water and 1tsp ground cinnamon in a pan. Heat gently, stirring. Bring to the boil and bubble for 10 minutes. Turn off heat. Pour syrup into shallow tray. Dip biscuits in for 2-3 mins, flip and leave to soak for 2-3 mins more.

Remove from tray and sprinkle with 100g (3 1⁄2oz) chopped walnuts while sticky.

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Tesco Food and Living Christmas : Recipe for Thursday dinner

Harissa crusted roast beef rib with tomato, beetroot and mint salad

  • Rating: 5 stars
  • Takes: 20mins to prepare, 1hr 20mins to cook and 30mins to cool
  • Serves: 6

Ingredients

  • For the beef
  • 1·25kg (2 1/2lb) boneless rolled beef rib roast
  • 15ml (1tbsp) olive oil
  • 60g (2 1/2oz) harissa paste
  • 50g (1 3/4oz) fresh breadcrumbs
  • For the salad
  • 1 x 220g (9oz) pack Finest piccolo cherry tomatoes, halved
  • 6 tomatoes on the vine, sliced
  • 300g (10 1/2oz) fresh cooked beetroot, sliced
  • 3tbsp mint, freshly chopped
  • 23ml (1 1/2tbsp) red wine vinegar
  • 45ml (3tbsp) olive oil
  • 2 garlic cloves,finely chopped

Each serving contains 532 calories, 7g sugar, 31g fat, 10g saturates and 0.7g salt.

Method

Catch up with your favourite people over a leisurely brunch. This recipe is perfect for relaxed late breakfasts as the beef can be cooked the day before.

Preheat the oven to gas 7, 220°C, fan 200°C. Rub the beef with 1tbsp olive oil and season. In a bowl, mix 40g (11⁄2oz) of harissa with the breadcrumbs and then press over top edges of the beef. Brush the remaining harissa over the beef joint.

Put the beef into a baking tray and cook for 20 minutes, before reducing the heat to gas 3, 170°C, fan 150°C. Cook for a further 20 minutes per 425g (14oz) for medium, or 15 minutes per 425g (14oz) for rare.

Meanwhile, make the salad. In a serving bowl, toss the tomatoes and beetroot with the mint. Mix the vinegar with 3tbsp olive oil and garlic and then toss with the salad.

Remove the beef from the oven, wrap in foil and rest for 30 minutes. Serve with the tomato salad.

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Tesco Food and Living Christmas : Recipe for Thursday dinner

Spiced roast butternut crescents

  • Rating: 0 stars
  • Takes: 5mins to prepare and 35mins to cook
  • Serves: 6

Ingredients

  • 1·25kg (2 1/2lb) butternut squash,
  • 30ml (2tbsp) olive oil
  • 2 red chillies, finely diced
  • 1tbsp coriander seeds, crushed
  • 1tbsp cumin seeds
  • 1/2 pack rosemary, leaves picked
  • 2tbsp Wholefoods 4 Seed Mix

Each serving contains 112 calories, 9g sugar, 4g fat, 0.5g saturates and 0g salt.

Method

This simple and speedy spiced roast butternut crescents recipe is perfect for catching up with your favourite people over a leisurely weekend brunch; what's more the squash can be peeled and chopped 24 hours in advance and kept in a ziplock bag.

Heat the oven to gas 6, 200°C, fan 180°C. In a large bowl, toss the butternut squash with the oil, chilli, coriander and cumin seeds.

Put in a roasting tray and roast for 30 minutes. Stir through the chopped rosemary and seed mix and then cook for a further 5 minutes until the butternut squash is tender.

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Tesco Food and Living Christmas : Recipe for Thursday dinner

Chocolate and salted caramel bundt cake

  • Rating: 5 stars
  • Takes: 20mins to prepare, 55mins to cook and 10mins to cool
  • Serves: 14

Ingredients

  • 100g (3 1/2oz) cocoa powder
  • 340g (11 1/2oz) self-raising four
  • 2tsp baking powder
  • 500g (17 1/2oz) caster sugar
  • 5 medium eggs
  • 15ml (1tbsp) vanilla extract
  • 275g (9 1/2oz) butter, softened
  • For the salted caramel
  • 75g (2 1/2oz) butter
  • 50g (1 3/4oz) soft brown sugar
  • 50g (1 3/4oz) caster sugar
  • 50g (1 3/4oz) golden syrup
  • 100ml (3 1/2fl oz) double cream
  • 2tsp sea salt flakes
  • 100g (3 1/2oz) white chocolate
  • 100g (3 1/2oz) dark chocolate
  • 2tbsp flaked almonds, toasted

Each serving contains 623 calories, 54g sugar, 34g fat, 20g saturates and 1.4g salt.

Method

The perfect indulgent cake and great food for sharing with friends and family.

Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 21cm (8in) diameter bundt or ring tin. Put the cocoa in a bowl and add 200ml (7fl oz) boiling water and stir until smooth. In a separate bowl, sieve the flour with the baking powder and sugar. Add the eggs, vanilla and butter to the cocoa mixture and beat for 1 minute using an electric whisk.

Gradually add the egg mixture to the flour mix, whisking well after each addition. Pour the mixture into the greased tin and bake for 45-50 minutes. Let it cool in the tin for 10 minutes, then turn out onto a cooling rack.

To make the caramel, melt the butter, brown sugar, caster sugar and golden syrup in a heavy- based pan. Simmer gently for 5 minutes stirring now and then. Pour over the cream, add the salt and stir well. Simmer for 1 minute more, then set aside to cool.

To make the curls, melt the two chocolates separately and pour into separate baking trays in a thin layer. Chill in the fridge for 10 minutes. Once hard, drag the blade of a large knife along the chocolate to scrape up a thin curled layer. Chill until needed.

To serve, pour the caramel over the cooled cake and sprinkle with the chocolate curls and almonds.

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Tesco Food and Living Christmas : Recipe for Thursday dinner

Kiwi Bellini

  • Rating: 4 stars
  • Takes: 20 mins to prepare
  • Serves: 6

Ingredients

  • 2 ripe kiwi fruit, peeled
  • 1 lime, ½ juiced, ½ cut into 6 wedges, plus extra to garnish
  • sugar syrup or sugar, to taste
  • 1 x 75cl bottle Prosecco

Each serving contains 105 calories, 7g sugar, 0g fat, 0g saturates and 0g salt.

Method

Put the kiwi, lime juice and sugar syrup in a blender (reserve the peel to make six lime twists to garnish). whizz to make a smooth purée, add a little more sugar if needed and whizz again. Push through a fine-meshed sieve to remove the seeds.

Divide the kiwi purée between six Champagne flutes. Top with Prosecco and stir. Garnish each with a slice of lime and a twist of peel. Serve immediately.

Tip

To make this a Bellini-martini, add a dash of vodka and shake with ice in a cocktail shaker. Serve in a frosted martini glass with a slice of lime.

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Tesco Food and Living Christmas : Recipe for Friday breakfast

All Bran with fresh fruit

  • Rating: 3 stars
  • Takes: 5mins to prepare
  • Serves: 1

Ingredients

  • 40g Kelloggs All Bran
  • 100ml semi skimmed milk
  • 20g blueberries
  • 20g raspberries
  • 10g banana chips

Each serving contains 240 calories, 15g sugar, 6g fat, 1.4g saturates and 0.6g salt.

Method

Top Kelloggs All Bran with semi skimmed milk, raspberries, blueberries and banana chips. 

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Tesco Food and Living Christmas : Recipe for Friday lunch

Winter salad of roasted sprouts, red onion and apple

  • Rating: 4 stars
  • Takes: 10 mins to prepare and 20 mins to cook
  • Serves: 4

Ingredients

  • 200g (7oz) Brussels sprouts
  • 2 small red onions, cut into rings
  • 45ml (3tbsp) extra-virgin olive oil
  • 30ml (2tbsp) lemon juice
  • 15ml (1tbsp) cider vinegar
  • 1tsp Dijon mustard
  • 1tbsp honey
  • 2 handfuls baby leaf lettuce
  • 3tbsp hazelnuts, toasted and chopped
  • 1 dessert apple, cored and thinly sliced
  • 3tbsp Parmesan cheese, grated

Each serving contains 270 calories, 13g sugar, 20g fat, 4g saturates and 0.3g salt.

Method

Brussels sprouts needn't be a once a year wonder with this flavoursome salad, made with sprouts, apple and red onion and tossed in a vinaigrette dressing.

Preheat oven to gas 6, 200°C, fan 180°C. Trim sprouts and cut into pieces. Put on a baking tray with the onion rings. Drizzle with 1 tbsp oil. Season, roast for 20 mins, turning once.

Meanwhile pour lemon juice, remaining oil, vinegar, mustard, honey and seasoning into a glass jar with a fitted lid. Shake; set aside.

Put sprouts in a bowl and add lettuce, hazelnuts and apple. Pour dressing over and mix. Sprinkle cheese over and serve.

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Tesco Food and Living Christmas : Recipe for Friday dinner

Leftover spiced turkey pilaf

  • Rating: 4 stars
  • Takes: 10 mins to prepare and 30 mins to cook
  • Serves: 4

Ingredients

  • 15ml (1tbsp) olive oil
  • 1 large onion, finely sliced
  • 250g (8oz) Basmati and wild rice
  • 600ml (1 pint) chicken stock
  • 2tsp ground cumin
  • 2tsp ground coriander
  • 1/2 - 1tsp chilli flakes
  • 130g (4oz) fine green beans, trimmed
  • 150g (5oz) leftover cranberry stuffing, crumbled
  • 250g (8oz) leftover roast turkey, torn into pieces
  • 50g (2oz) blanched hazelnuts, toasted and coarsely chopped
  • small bunch flat leaf parsley, leaves chopped

Each serving contains 575 calories, 7g sugar, 20g fat, 3.4g saturates and 0.7g salt.

Method

This wonderfully aromatic dish makes generous portions, so if you need to feed a few more mouths simply team with other dishes. This recipe is a mouthwatering leftovers idea from our roast turkey with cranberry and sausagemeat stuffing dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be reheated more than once.

Heat the oil in a sauté pan, add the onion and soften over a low heat for 8 minutes. Add the spices and cook for a minute or so. Now stir through the rice, season with salt and pour over the stock. Bring to the boil, then cover and turn the heat right down, gently simmering for 10 minutes.

Fold the shredded turkey and cranberry stuffing through the rice, recover and continue to cook over a low heat for 5 minutes. Remove from the heat and set aside, still covered for 5 minutes until the rice is tender and the turkey and stuffing piping hot.

Meanwhile boil the green beans in a small pan of salted water for 4 minutes until tender, drain. Fold the beans, chopped hazelnuts and parsley through the pilaf to serve.

See more Turkey Recipes 

Please note that 250g (8oz) of turkey and 150g (5oz) of cranberry stuffing is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.

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Tesco Food and Living Christmas : Recipe for Friday dinner

Marcus Wareing's mince pies

  • Rating: 4 stars
  • Takes: 45mins to prepare, 15 mins to cook, plus 60mins to chill

Ingredients

  • For the pastry
  • 75g (2 1/2oz) unsalted butter, room temperature
  • 40g (1 1/4oz) icing sugar
  • 1 egg, beaten
  • 1 pinch salt
  • 150g (5oz) plain flour
  • For the frangipane
  • 100g (3 1/2oz) caster sugar
  • 100g (3 1/2oz) butter, softened
  • 2 eggs
  • 100g (3 1/2oz) ground almonds
  • 50g (1 3/4oz) plain flour
  • For the fruit mince mix
  • 1 Bramley apple, large, peeled and grated
  • 1 orange, zested
  • 50g (1 3/4oz) pitted prunes, finely chopped
  • 25g (1oz) dried cranberries, finely chopped
  • 1tsp black treacle
  • 500g (1.1lb) mincemeat

Each serving contains 367 calories, 29g sugar, 18g fat, 8g saturates and 0.1g salt.

Method

GBClogo recipeMarcus Wareing’s mince pies add a little luxury to this classic recipe, using creamy sweet frangipane to top off this perfect pastry and luxurious fruit mince filling. Serve warm with a blob of cream and see how long they last!

First make the pastry for the mince pies. Use a wooden spoon or electric whisk to beat together the butter and icing sugar until light and fluffy.

Add the salt and egg to the pastry mix and combine well. Sprinkle the plain flour in and mix gently to form a smooth dough. Take care not to over-work as the pastry will not be as crispy when cooked.

Lightly flour a work surface and place the ball of dough on top, flattening to create a disc. Wrap in cling film and leave to firm up in the fridge.

When cold and firm, remove the pastry from the cling film and dust in flour. Lay onto a sheet of baking paper and roll out to a 3mm thickness. Refrigerate for a further 30 minutes.

Remove from the fridge and get your little helper to cut out the mince pie bases using a round pastry cutter. Set aside in the fridge while you get on with preparing the mincemeat mix.

To make the mincemeat, get the kids to combine all of the ingredients in a large bowl and mix well, then set aside.

To make the frangipane, beat together the caster sugar and butter until fluffy. Then beat in the eggs one at a time. Gently fold in the remaining ingredients until well incorporated.

Transfer the frangipane mix to a piping bag with a 1cm plain nozzle (or any other small round nozzle). Set aside.

Preheat the oven to gas 4, 180°C, fan 160°C.

Lightly oil the pastry tin and lay the pastry discs into the holes. Ensure the pastry is firmly in place.

Using a spoon, fill the pastry with fruit mince mix until each mould is 2/3rds full.

Pipe a splodge of frangipane on top of the mince pies to cover the mince mix. Bake in the oven for 15 minutes until the pastry is crisp and the frangipane is a nice golden colour. Leave to cool a little and serve.

Find out more about the chefs

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A recipe from the Great British Chefs Christmas and desserts and baking collection

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Tesco Food and Living Christmas : Recipe for Saturday breakfast

Orange fruit salad with cinnamon and mint

  • Rating: 0 stars
  • Takes: 15 mins to prepare and 5 mins to cook
  • Serves: 4

Ingredients

  • 4 large oranges, skin removed and cut horizontally into 1cm slices
  • juice of 2 large oranges
  • 1tsp ground cinnamon
  • 1tbsp mint, shredded
  • mint leaves to garnish

Each serving contains 120 calories, 27g sugar, 0g fat, 0g saturates and 0g salt.

Method

Place the orange slices, orange juice and mint in a large mixing bowl. Toss well to combine and then spoon into serving bowls with some of the juice. Sprinkle the ground cinnamon on top and garnish with mint leaves.

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Tesco Food and Living Christmas : Recipe for Saturday lunch

Leftover Thai chicken soup

  • Rating: 4 stars
  • Takes: 10 mins to prepare and 15 mins to cook
  • Serves: 2

Ingredients

  • 3tbsp Tesco Ingredients Tom Yum paste
  • 1tbsp dark brown soft sugar
  • 3cm (1½in) piece of root ginger, peeled and finely chopped
  • 1 red chilli, finely sliced
  • 150g (5oz) leftover roast chicken, torn into bite-sized pieces
  • 2 pak choi, leaves separated
  • 100g (3 1/2oz) sugar snaps
  • 100g (3 1/2oz) dried vermicelli rice noodles
  • 1tbsp fish sauce
  • 2 limes, 1 juiced and 1 cut in wedges
  • 2 salad onions, finely shredded
  • small handful fresh mint or coriander leaves

Each serving contains 350 calories, 15g sugar, 15g fat, 4.5g saturates and 5.5g salt.

Method

Enjoy a taste of Thailand with this clear soup that is light and delicious. This recipe is a time-saving leftovers idea from our maple and sesame roast chicken dish. If you'd like to make it from scratch you'll need 150g (50z) of chicken. 

Mix the tom yum paste with 1 litre of boiling water in a large saucepan. Add the sugar, ginger and chilli. Simmer for 10 minutes. Add the chicken and continue to simmer for a couple of minutes before adding the pak choi and sugar snaps. Simmer gently for 3 minutes more.

Meanwhile, place the rice noodles in a large bowl and pour over just boiled water from the kettle to cover. Set aside for 5 minutes to soften, then drain and divide between 2 bowls.

Stir the fish sauce, lime juice and spring onion through the soup, and spoon over the rice noodles. Top with fresh mint or coriander leaves and serve with extra lime wedges on the side.

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Please note that 150g (5oz) of chicken is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.

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Tesco Food and Living Christmas : Recipe for Saturday dinner

Leftover turkey burgers

  • Rating: 4 stars
  • Takes: 20mins to prepare and 20mins to cook
  • Serves: 4

Ingredients

  • 30ml (2tbsp) olive oil
  • 1 onion, finely chopped
  • 200g (7oz) leftover roast turkey, shredded
  • 200g (7oz) leftover stuffing, crumbled
  • small bunch fresh parsley, leaves finely chopped
  • 30g (1oz) fresh breadcrumbs
  • 1 medium egg, lightly whisked
  • 4 crusty rolls, split and cut side toasted
  • 4tbsp mayonnaise
  • 1/2 ripe avocado, sliced
  • handful of rocket leaves

Each serving contains 775 calories, 8g sugar, 40g fat, 6.7g saturates and 2.5g salt.

Method

A healthier burger option that’s ideal for lunch over the festive period. You can't beat the joy of crusty bread, moreish stuffing and rich turkey! This recipe is a mouthwatering leftovers idea from our roast turkey with cranberry and sausage meat stuffing dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be reheated more than once.

Heat 1 tbsp of the oil in a large ovenproof frying pan, add the onion and soften over a low heat for 5 minutes. Transfer to a bowl and allow to cool. Meanwhile finely chop the shredded turkey either in a food processor or by hand.

Add the turkey, stuffing, parsley and breadcrumbs to the onion and mix to combine. Season and add the egg to bind. Shape into 4 burgers, and chill in the fridge for 10 minutes. Preheat the oven to gas 6, 200°C, fan 180°C.

Heat the remaining oil in the pan. Add the burgers and fry for 3-4 minutes each side until browned. Transfer the pan to the oven and continue to cook for 10 minutes or until piping hot throughout. Spread the rolls with mayo, top with the burgers followed by the sliced avocado and rocket, sandwich with the top of the bun.

See more Turkey recipes 

Please note that 200g (7oz) of turkey and 200g (7oz) of stuffing is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.

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Tesco Food and Living Christmas : Recipe for Sunday breakfast

Multi-seeded French toast

  • Rating: 0 stars
  • Takes: 5 mins to prepare and 5 mins to cook
  • Serves: 2

Ingredients

  • 3 eggs
  • a pinch of salt
  • 1tbsp honey
  • 2tbsp skimmed milk
  • 4 thick slices stale multi-seeded or wholemeal bread
  • 1tbsp Low fat or fry light cooking spray

Each serving contains 445 calories, 18g sugar, 15g fat, 3.3g saturates and 2.4g salt.

Method

Place eggs, milk and honey in a shallow bowl and mix well . Heat a large frying pan on medium heat and coat with ½ tablespoon low fat spread or cooking spray. Take two pieces of bread and coat both sides with the eggy mixture and leave to soak for 30 seconds. In batches cook the eggy bread bread for 1-2 mins on each side. Wipe the pan with some kitchen paper. Melt the remaining spread and repeat with the remaining 2 slices. Serve with fresh berries and a squeeze of honey.

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Tesco Food and Living Christmas : Recipe for Sunday lunch

Butternut and lentil soup with thyme

  • Rating: 4 stars
  • Takes: 20 mins to prepare and 30 to cook
  • Serves: 6

Ingredients

  • 1tbsp olive oil
  • 2 onions, chopped
  • 1kg butternut squash, peeled, seeded and chopped
  • 150g split red lentils
  • 2tbsp thyme leaves
  • 1.5 litres vegetable stock
  • 300ml crème fraiche

Each serving contains 385 calories, 12g sugar, 23g fat, 13.9g saturates and 0.1g salt.

Method

Heat the oil in a large pan, then fry the onions until softened. Stir in the squash, lentils and thyme, then pour in the stock. Season, cover and simmer for 25 minutes until the lentils and vegetable are tender.

Whiz the mixture with a hand blender, or in a food processor until smooth then stir in 100g crème fraiche and whiz again. Taste for seasoning. Serve in bowls with a spoonful of the remaining crème fraiche and a few thyme leaves scattered on top.

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Tesco Food and Living Christmas : Recipe for Sunday dinner

Asian salmon parcels

  • Rating: 4 stars
  • Takes: 5 mins to prepare and 15 mins to cook
  • Serves: 4

Ingredients

  • 4 salmon fillets
  • 2·5cm (1in) piece ginger, cut into matchsticks
  • 1 red chilli, seeded and sliced
  • 1/2 lemon, thinly sliced
  • 30ml (2tbsp) soy sauce

Each serving contains 273 calories, 1g sugar, 17g fat, 2.9g saturates and 1.5g salt.

Method

Try this simple and delicious salmon dish to feed your family.

Preheat the oven to gas 6, 200°C, fan 180°C. Tear off four large sheets of tin foil and place a salmon fillet on each. Top the fillets with the ginger, chilli and lemon slices. Put the salmon on a baking sheet and drizzle over the soy sauce. Fold up the foil to make a loose package and seal the ends to secure.

Cook in the oven for 15 minutes. Carefully tear open each package and serve with steamed white rice and wilted greens.

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Tesco Food and Living Christmas : Recipe for Sunday dinner

Apple and cranberry brown betty with almond crumbs

  • Rating: 4 stars
  • Takes: 15mins to prepare and 45mins to cook
  • Serves: 6

Ingredients

  • 750g (1 1/2lb) Granny Smith apples
  • 125g (4oz) fresh cranberries
  • 1tsp cinnamon
  • 1/2tsp allspice
  • 4tbsp plain four
  • 75g (2 1/2oz) soft brown sugar
  • 50g (1 3/4oz) oats
  • 50g (1 3/4oz) flaked almonds
  • 100g (3 1/2oz) chilled butter, cut into cubes

Each serving contains 474 calories, 41g sugar, 24g fat, 10.4g saturates and 0.3g salt.

Method

Try this delicious pudding made with tart cranberries and succulent apples and topped with almond crumbs. 

Preheat oven to gas 6, 200°C, fan 180°C. In a bowl, mix the fruit with the spices, 1tbsp flour and 1tbsp sugar. Tip into a baking dish.

Mix rest of the sugar and flour with the oats and almonds. Work in butter to make a crumble; scatter over. Bake for 45 minutes until crisp.

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Tesco Food and Living Christmas : Recipe for Sunday dinner

Vanilla custard

  • Rating: 0 stars
  • Takes: 20 mins to prepare
  • Serves: 4

Ingredients

  • 1 vanilla pod
  • 600ml (1 pint) whole milk
  • 4 egg yolks
  • 25g (1oz) caster sugar
  • 1tsp cornflour

Each serving contains 200 calories, 13g sugar, 11g fat, 5.3g saturates and 0.2g salt.

Method

Use a small sharp knife to split a vanilla pod lengthways. Heat gently, without boiling, then remove from the heat and set aside to infuse for 10 minutes. Remove any skin that has formed on the milk and lift out the vanilla pod. Use the knife to scrape out the tiny black seeds. Return these to the milk.

Beat together 4 egg yolks, 25g (1oz) caster sugar and 1 teaspoon cornflour in a mixing bowl. Gradually add the milk, whisking to make sure that the mixture is smooth. Strain the mixture into the saucepan and heat gently, stirring constantly with a wooden spoon, until the mixture is creamy and thick enough to coat the back of the spoon.

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