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Flavoursome food for Father’s Day

Two tasty recipes for Father’s Day that are sure to go down a treat! We think your Dad might enjoy one of these tasty dishes on his special day.

Sourdough Steak Sandwich

Prep: 15mins Cook: 20mins Serves: 4


  • 4 x 130g Tesco Finest thin-cut beef steaks
  • 3 tbsp sunflower oil
  • 1 tsp smoked paprika
  • 8 slices of Sourdough bread


  • 300g frozen broad beans
  • 2 tbsp extra-virgin olive oil
  • 2 garlic cloves, finely chopped
  • half a lemon, juiced
  • 25g Parmesan, grated
  • 3 tbsp fresh coriander, chopped

On the side:

  • 1 avocado
  • 2 large tomatoes
  • 110g wild rocket leaves

Heat a griddle pan and brush each slice of sourdough with a little sunflower oil and toast. Then brush each steak with the remaining sunflower oil and sprinkle with the smoked paprika. Cook the steaks for 2 minutes on each side until cooked through.

To make the pesto, you cook the broad beans for 5 minutes in boiling water. Once cooked, drain them and keep aside 2 tablespoons of beans. With the remaining beans, coarsely blitz the rest with olive oil, garlic, lemon juice, Parmesan and coriander.

Finally, spread 4 slices of the toast with the pesto. Slice the steak and pile on top with a few tomato halves. Top with a second slice of bread. Toss the rocket with the avocado and the remaining beans and serve with the sandwiches.

Where to find the ingredients:

source: Tesco Recipes

Spicy Rice and Bean Enchiladas

Prep: 30mins Cook:30-35mins Serve:4


  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 sticks celery, chopped
  • 1 large carrot, peeled and chopped
  • 2 garlic cloves, sliced
  • 1 red chilli, seeded and finely chopped
  • 125g basmati rice
  • 2 tsp chilli powder, mild or hot
  • 500g passata
  • 1 vegetable stock cube
  • 2 x 400g black eye beans, drained
  • 31g coriander
  • 200g feta cheese
  • 4 large multi-grain wraps
  • 1 red onion, finely chopped
  • 2 ripe avocados, stoned and chopped
  • 1 lime, juiced

Heat oven to 200°C, 180°C fan, Gas Mark 6 and grease a large shallow ovenproof dish. Heat the oil in a large pan, add the onion, celery and carrot and fry for 5 minutes. Stir in the garlic and chilli then fry for 5 minutes more. Add the rice and chilli powder, stir over the heat then pour in the passata with a stock cube and 200ml water. Cover the pan and cook for 8-10 minutes until the rice is tender. Stir in the beans and half the coriander and feta.

Meanwhile heat the tortillas according to the pack instructions. Once the bean mix is ready, roll up the mixture in the tortillas and arrange them in a large ovenproof dish, you can halve them if you like. Crumble over the remaining feta and bake for 30-35 minutes.

Meanwhile mix the remaining coriander with the red onion, avocado and lime. Spoon the salsa on top of the tortillas and serve with a side salad.

Where to find the ingredients:

source: Tesco Recipes