Make this showstopping galette from recipe writer, Denai Moore, for a wonderful Easter lunch. Spiced vegan chicken stew is encased in flaky pastry and topped with sweet cherry tomatoes. Tuck in!
For a crowd-pleasing curry, look no further than this aromatic lamb biryani recipe. This hearty South Asian rice dish has layers of tender, marinated lamb, crispy fried onions and saffron-infused rice, topped with fresh coriander and pomegranate seeds.
Looking for a flavourful and impressive dish for your next dinner party? Look no further than this delicious lamb filo swirl pie recipe! Featuring fragrant baharat seasoning, tender lamb mince, and crunchy pine nuts and raisins, this dish is sure to be a crowd-pleaser.
This pasta bake takes its inspiration from Turkish manti – lamb or beef mince dumplings topped with a rich tomato sauce and yogurt. Try making this recipe to use up any Easter leftovers you may have.
Make your own flatbreads with just 2 ingredients, then top your crispy base with topped with tender shredded lamb and vibrant veggies. Drizzle with tahini and lemon juice - a great way to use up Easter leftovers!
Wondering what to do with that leftover Easter lamb? This potato hash is just the ticket. Crispy lamb and potatoes are fried with spring onions, then topped with a squeeze of lemon and lashings of hot sauce.
Try something new with your leftover lamb with this super easy ramen recipe. Give packet noodles extra flavour with miso and ginger, then load on your leftover meat and whatever toppings you fancy. We recommend pak choi, carrots and jammy eggs.
Turn leftover roast lamb into a delicious moussaka with this easy recipe that uses a jar of sauce and frozen Mediterranean-style vegetables as a cheat's way of getting dinner on the table quicker.
Everyone will tuck into this gorgeous Greek-inspired veggie bake – it's vegan, dairy-free and gluten-free. Serve as a special side to your Sunday roast or as a main – to make it more substantial, you could swap in 400g boiled potato slices for the courgettes.
Bangers and mash is classic British food at its best! Hearty sausages are piled on top of smooth, buttery mashed potato, with a glossy roasted onion gravy to bring it all together. This sausages and mash recipe shows just how easy it is to make a seriously comforting meal.
Try Zaynah Din's delicious biryani recipe. It's a one-pot, crowd-pleasing dish that’s perfect if you’re cooking for people during Ramadan. The homemade spice blend makes more than required for the recipe but can be used for future curries or marinades.
Make frozen fish special with this Greek-style stew – perfect for Good Friday. Tender hake is cooked in a rich tomato sauce with potatoes and veg. Serve with crusty bread to mop up all the goodness.
Sticky, sweet and spicy, this hot honey lamb is the ultimate Easter centrepiece. Slow cook your lamb shoulder for 6 hours until the meat is soft and tender. Shred the lamb onto whipped feta with a scattering of fresh coriander. This is a dish that's sure to impress!
There's nothing more comforting than homemade lamb hotpot.
We love the bold Mediterranean-inspired flavours in this vibrant spring salad. You only need a microwave and 20 minutes to make this delicious dish that makes a lovely light lunch, side or part of a sharing spread.
Use leftover cauliflower pasta sauce to whip up a summery stew with chickpeas and tomatoes. Top with a drizzle of homemade watercress pesto for extra flavour.
Whip up a creamy sauce using cauliflower, olive oil and pumpkin seeds that pairs perfectly with pasta. Use the leftovers to make our Summery chickpea stew for tomorrow's lunch.
Enjoy this smoky sweet potato stew for dinner tonight. Use any leftovers to make our chorizo and feta pastry for lunch the next day.
Here's a clever, easy way to cook a family favourite in one tray. The sausages have a spicy kick, but you can always swap them for plain sausages if you're cooking for little ones. Plus, there's leftover sausages and veg for a frittata the next day!
Packed with meaty Cumberland sausages and filled with seasonal veg goodness, this traybake feeds a family of 4 and requires minimal washing up
Use leftover fennel spiked pork meatballs and tomato sauce in this spicy sub sandwich recipe. Ciabatta bread is topped with chipotle laced sauce with beans, fresh avocado, meatballs, coriander and plenty of fresh green salad in this midweek dish.
A true Italian classic, it really is hard to beat juicy pork meatballs, tender tagliatelle and a generous helping of Parmesan
Justin’s recipe is a loving nod to his childhood holidays in Hong Kong, where he first discovered the flavours and techniques that make Hainanese chicken so special. Full of traditional cooking methods, he guides Greg and Seema through all the tips and tricks for achieving perfectly poached, tender chicken, served with a variety of delicious sauces and fragrant, chicken-flavoured rice. This is the real deal, brought to life in the Kitchen.
Martyn Odell, known as the Lagom Chef, brought this hearty meatball and bucatini dish when he visited Seema and Greg in the Kitchen, sharing his passion for simple, comforting and super-delicious flavours. Perfectly seasoned meatballs are simmered in a rich, slow-cooked tomato sauce and served with al dente Tesco Finest bucatini, showcasing Martyn’s signature knack for turning humble ingredients into meals that are full of warmth and flavour.
This dish is inspired by the comforting family recipe Fred Sirieix grew up with in France – classic, deeply traditional and rooted in the kind of slow-cooked warmth that fills a home. Recreated with Tesco ingredients, it’s the version Fred cooked for Seema and Greg when he joined them in the Kitchen, bringing a taste of his childhood. Rich, rustic and full of soul, it’s exactly the kind of French home cooking that turns a cold day into something special.
Meera Sodha brought one of her classic recipes to the Kitchen, cooking it with Greg and Seema. The rich, spiced lentil curry is simmered with coconut milk, tamarind and warming aromatics, while the quick “cheat’s” parathas make it perfectly approachable for a midweek meal. Comforting, fragrant and full of flavour, it’s a dish that showcases Meera’s knack for turning traditional Indian recipes into something simple and utterly delicious.
Seema’s malted vinegar coconut mussels and fries is her playful nod to Monica’s Kiwi roots, inspired by the salt-and-vinegar flavours so loved in New Zealand’s fish-and-chip culture. Knowing how much Monica loves that sharp, tangy kick, Seema builds it into plump Scottish mussels simmered in coconut milk, soy and plenty of malt vinegar. With crispy fries and a punchy garlic mayo on the side, it’s a bold but comforting combo.
Seema’s braised lentils with rainbow chard and charred lemon gremolata brought depth and brightness to the Tesco Kitchen alongside Julius’s creamy tarragon roast chicken, offering a delicious herbaceous pairing to the richness of the dish. Cooked until tender, the lentils form a comforting base, enriched by silky stems and vibrant leaves of rainbow chard. The charred lemon gremolata lifts everything with bursts of citrus, garlic and dill cuts through the creaminess with just the right amount of bite.
Seema’s mum’s chicken curry is a deeply comforting family recipe, packed with fragrant spices and slow‑simmered chicken that builds rich, layered flavour. Tender chicken thighs are cooked with a warm blend of aromatic whole spices, chilli, ginger and garlic in a spiced tomato base, finished with yogurt and fresh aromatics for depth and balance. Making the Tesco Kitchen feel like home.
When Seema set out to create the perfect companion to Meera’s dal, she reached for one of her favourite kitchen hacks: ready-made puff pastry. Inspired by the flavours of traditional murtabak but wanting something quick, fun, and weeknight-friendly, she whipped up these golden, crispy parcels filled with spiced tofu, spinach, and fragrant aromatics.