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Opa! Spanakopita is something everybody will love - golden, filo-wrapped cheese-and-spinach treasures. Start your week with a #MeatFree meze, fresh from the oven. Search ‘spanakopita’ for this recipe and more on Tesco Real Food, link in bio. #Vegetarian #GreekFood #MeatFreeMonday
Here’s the perfect example of when sides outshine their mains. Crispy kale, delicious cauliflower and a dream team of cheeses will effortlessly take on any #SundayRoast planned this season. Go get ‘em. Search ‘kale cauliflower’ for this recipe and more on Tesco Real Food, link in bio. #Vegetarian
Egg noodles, crunchy veg and sweet, tender chicken. Yes please. Unlock the secrets of #Teriyaki tonight.⁣ ⁣ #FakeAwayFriday ⁣ ⁣ ⁣ Ingredients⁣ ⁣ ⁣ 650g pack chicken breast portions, sliced into thin strips⁣ 3½ tbsp teriyaki sauce⁣ 250g pack dried medium egg noodles⁣ 1 tsp sesame oil, plus extra for drizzling (optional)⁣ 1 tbsp reduced-salt soy sauce⁣ 1 head of broccoli, broken into small florets⁣ 85g mangetout, halved diagonally⁣ 1 large red chilli, finely sliced⁣ 3 spring onions, finely sliced⁣ 1 tsp sesame seeds⁣ ⁣ ⁣ Method⁣ ⁣ ⁣ 1. In a bowl, mix the chicken with the teriyaki sauce. Set aside in the fridge to marinate for 15 mins.⁣ ⁣ ⁣ 2. Meanwhile, cook the noodles to pack instructions. Drain well, then toss with the sesame oil and soy sauce.⁣ ⁣ ⁣ 3. Bring a large pan of water to the boil and add the broccoli. Cook for 5 mins, adding the mangetout for the final 3 mins. Drain and set aside.⁣ ⁣ ⁣ 4. Heat a large griddle pan over a high heat until hot and almost smoking. Working in batches, griddle the chicken, pouring over any marinade left in the bowl, for 1-2 mins each side until fully cooked through.⁣ ⁣ ⁣ 5. To serve, divide the noodles between plates and top with the veg and griddled chicken. Garnish with the chilli, spring onions and sesame seeds, and drizzle with a little extra sesame oil, if you like.⁣
Finally. It’s almost the weekend. So relax, unwind and fill your home with baking aromas. Spice, tang and sweetness come together in this step-by-step for the ultimate carrot cake. Search ‘carrot cake’ for the full recipe and more on Tesco Real Food, link in bio. #Baking
While the cold wind blows outside, we’ve just the thing to keep you toasty and rosy indoors. ⁣ ⁣ ⁣ Search ‘chai’ for this recipe and more piping-hot inspiration on Tesco Real Food, link in bio. ⁣ ⁣ ⁣ #Autumn
Can you believe it’s already #WorldPorridgeDay ? Don’t stress, we’ve got the perfect recipe planned out for you. Plums, almonds, maple syrup, floating in a hot bowl of oats - get ready to love cold mornings.⁣ ⁣ ⁣ Search ‘plum porridge’ for this recipe and more on Tesco Real Food, link in bio.⁣ ⁣ ⁣ #Porridge ⁣ ⁣ ⁣ Ingredients⁣ ⁣ ⁣ 6 small plums, halved and stoned⁣ 2 tbsp maple syrup, plus extra to serve⁣ ¼ tsp ground cinnamon⁣ 1 orange, zested and juiced⁣ 100g porridge oats⁣ 50g oat bran⁣ 50g quinoa (or more porridge oats)⁣ 1ltr unsweetened almond milk, mixed with 400ml water⁣ 2 tbsp almonds, roughly chopped⁣ ⁣ ⁣ 1. Preheat the oven to gas 4, 180°C, fan 160°C. Place plums on a large baking tray, drizzle with maple syrup, then sprinkle with cinnamon. Toss to coat, then bake for 25 mins. Pour over orange juice and bake for a further 5 mins until the plums are soft.⁣ ⁣ ⁣ 2. Meanwhile, put the porridge oats, oat bran and quinoa (if using) in a large nonstick saucepan and pour over the almond milk and water mixture. Cook over a medium heat, stirring frequently, for 20 mins until the mix is creamy and thick (reduce the cooking time to 4-5 mins if substituting the quinoa for additional oats).⁣ ⁣ ⁣ 3. Divide the porridge between 4 bowls and top each with 3 plum halves. Spoon over any cooking juices, drizzle with a little maple syrup, then scatter with the orange zest and almonds to serve.⁣ ⁣ ⁣ Tip: Stir through some nut butter for added protein, or a little cocoa for a chocolatey treat!⁣ ⁣
There’s something extra special about this delicious chocolate cake. Made with almond milk and coconut oil, it’s also #Vegan . Perfect for those with a sweet tooth or a special diet.⁣ ⁣ ⁣ Search ‘vegan cake’ for this recipe and more on Tesco Real Food, link in bio.⁣ ⁣ ⁣ #GBBO #BakeOff ⁣ ⁣ ⁣ Ingredients⁣ 240ml (8fl oz) almond milk⁣ 2 tsp apple cider vinegar ⁣ 125g (4oz) melted coconut oil, plus extra for greasing⁣ 1 tsp instant coffee⁣ 2 tsp vanilla paste⁣ 1 x 410g tin quartered pears, drained and puréed⁣ 240g (8oz) gluten-free flour⁣ 240g (8oz) light brown sugar⁣ 240g (8oz) cocoa powder⁣ 2 tsp bicarbonate of soda⁣ 1 tsp gluten-free baking powder⁣ ⁣ For the frosting⁣ 280g (9oz) almond butter⁣ 50g cocoa powder⁣ 1 tsp vanilla paste⁣ 100g (3 1/2oz) light brown sugar⁣ 150ml (5fl oz) almond milk⁣ 150g (5oz) fresh raspberries⁣ ⁣ ⁣ 1. Preheat oven to gas 3, 170°C, fan 150°C. Lightly grease an 18cm (7in) round cake tin with coconut oil.⁣ ⁣ ⁣ 2. Mix the almond milk and cider vinegar in a large mixing bowl, and allow to set for a few minutes to activate. Add the coconut oil, coffee, vanilla extract, and pear purée and beat until foamy.⁣ ⁣ ⁣ 3. Add the flour, sugar, cocoa powder, bicarbonate of soda and baking powder to the wet ingredients and mix well. Taste, and adjust sweetness by adding more sugar, if desired.⁣ ⁣ ⁣ 4. Pour mixture into the prepared tin. Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean. Leave to cool completely before frosting.⁣ ⁣ ⁣ 5. Meanwhile, prepare the buttercream frosting by beating together all the ingredients until light and fluffy. If the consistency is too thick, add more almond milk. If it's too thin, add more cocoa powder or light brown sugar.⁣ ⁣ ⁣ 6. Once the cake is cooled, spread the frosting generously over the top and decorate with the raspberries, if using. Alternatively, omit the frosting and dust with cocoa powder.⁣ ⁣
This #MeatFreeMonday winner combines brilliant, complex flavours with a hassle-free prep time. Pears, blue cheese and broccoli star in this rewarding soup for transitioning temperatures.⁣ ⁣ ⁣ Ingredients⁣⁣ ⁣⁣ ⁣⁣ 2 tbsp olive oil, plus extra to serve⁣⁣ 1 onion, finely chopped⁣⁣ 2 heads of broccoli, cut into small florets⁣⁣ 2 Conference pears, peeled, cored and roughly chopped⁣⁣ 850ml hot vegetable stock⁣⁣ 60g vegetarian blue cheese, crumbled⁣⁣ 20g dried cranberries⁣⁣ 20g walnuts, chopped⁣⁣ ⁣⁣ Method⁣⁣ ⁣⁣ ⁣⁣ 1. Heat the oil in a large saucepan over a medium heat. Add the onion and cook, stirring occasionally, for 6-8 mins until soft. Add the broccoli, pears and vegetable stock. Season, then bring to the boil. Cover, reduce the heat to low and cook for 10-12 mins or until the broccoli is soft.⁣⁣ ⁣⁣ ⁣⁣ 2. Using a hand blender, blitz the soup until smooth. Divide between 4 bowls and top each with the blue cheese, cranberries, walnuts and a drizzle of oil to serve.⁣⁣ ⁣⁣ ⁣⁣ ⁣⁣
Order a plate of fishcakes and you’ll eat for an evening, but teach yourself to make them and you’ll rule the kitchen for the rest of your life! Watch above to make brilliant, Thai-inspired fishcakes using only 5 ingredients. #SeafoodWeek #Fishcakes
A match made in heaven. Italian home cooking joined forces with the classic British fish supper for a dish destined to rule the dinner table. Hearty, lighter and moreish, the fish lasagne is sure to make a splash with the family. Search ‘fish lasagne’ for this recipe and more on Tesco Real Food, link in bio. #SeafoodWeek #Lasagne
We invite you to celebrate the marriage of two of life’s finest things, coffee and cake. The dark, sweet caramel flavours and crunchy bumps of walnut will definitely perk up your weekend. Search ‘coffee cake’ for this recipe and more on Tesco Real Food, link in bio. #WeekendBakes #CoffeeCake
Low calories? Zero sugar? We’ll raise a glass to that! Say hello to @SlimlineWine , light, delightful and exclusive to Tesco.
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