3 go-to recipes to elevate your everyday

We all have those reliable recipes that we come back to, time after time, to feed ourselves without any fuss. And while they may be easy to prepare, they don’t exactly take your tastebuds for a wild ride. 

Thankfully, Tesco Finest products can help you elevate the everyday by including them in simple dishes. Swapping out a few ingredients for these quality products is all you need to give your food a wonderful flavour boost. No complicated methods and no pro skills required – just simplicity done right.

Only the finest techniques and preparation are used to create the products in the Tesco Finest range, so you know their quality matches their great taste. See our three recipes below – created with a little help from top chefs Jean-Christophe Novelli and Shelina Permalloo – to start cooking, and living, your finest in no time at all.

Easy Weekdays

Creamy burrata chicken with cherry tomatoes and basil

Elevate this simple midweek chicken dish with creamy Italian burrata and fresh basil.

Serves 2   |   Prep 5 mins   |   Cook 25 mins

• 1 pack Tesco Finest 2 Cornfed Free Range Chicken Fillets 
• 3 tbsp olive oil
• Zest and juice 1 lemon
• 2 fat garlic cloves, sliced
• ½ 30g pack Finest basil, stalks finely chopped, leaves reserved
• 2 sprigs fresh rosemary
• 220g pack Tesco Finest Piccobella Tomatoes
• Splash white wine or stock
• 250g pack Tesco Finest Burrata, drained
• 2tbsp toasted pine nuts, lightly crushed
• 200g pack Tesco Finest Garlic & Extra Virgin Olive Oil Flatbread, warmed to serve 

1. Put the chicken in a glass/ceramic bowl with the oil, lemon zest and juice, garlic and finely chopped basil stalks.

2. Heat a non-stick frying pan over a medium heat and fry the chicken with the marinade for 10 mins, turning halfway, until golden brown. 

3. Add the tomatoes and a splash of white wine/stock, then simmer for 5-8 mins until the tomatoes burst and the chicken is cooked through. (Chicken must reach a core temperature of 70°C for 2 minutes to be cooked through)

4. Take the pan off the heat. Tear the burrata over the chicken then top with basil leaves, pine nuts and a few grinds of black pepper. Serve with warmed flatbreads.

Come on over

Individual steak Reubens

A tangy sauce peps up juicy steak and sour sauerkraut for a substantial nibble to serve when you have friends over for casual drinks. 

Serves 12   |   Prep 10 mins   |   Cook 10 mins

• 2 x Tesco Finest 35 Salt Dry Aged Angus Aberdeen Ribeye Steaks
• 6 large slices Tesco Finest Rye and Mixed Seed Sourdough Bread
• 100-150g Tesco Finest Gruyère, grated
• 200g sauerkraut (about 1 tbsp in each)
• Sliced gherkins, to serve
• Handful salad leaves
• Tesco Finest Montepulciano d’Abruzzo red wine

For the Thousand Island dressing:

• 460g mayonnaise
• 1tbsp ketchup
• 1tbsp Tesco Finest Horseradish Sauce
• 1tsp Worcestershire sauce
• Pinch granulated sugar
• Pinch paprika

1. Rub the steaks with oil and season well. Heat a frying pan until smoking hot, then fry the steaks for 3-4 mins on each side. Set aside to rest for 5 mins, then slice thinly. 

2. Heat the grill to medium-high. Arrange the bread on a baking tray, and lightly toast on one side. Turn and scatter over the cheese, then put under the grill to melt the cheese. Cut each slice of bread into 3 equal-sized pieces.

3. Arrange the sliced steak on half of the pieces of toasted cheese bread, then top with sauerkraut, gherkins, a few salad leaves. Spread the remaining bread with the sauce, then sandwich, cheese facing down. Pop under the grill to warm through and serve with the wine, if you like.

Laid-back weekends

One-pan brunch eggs

Spicy and satisfying, this one is fab to have ready to go for a weekend brunch – just warm the sauce and pop in the eggs to serve.

Serves 2-4   |   Prep 5 mins   |   Cook 35 mins

• 6tbsp olive oil
• 1 red onion, finely sliced
• 2 red peppers, sliced
• 4 fat garlic cloves, chopped
• 2 tsp cumin seeds
• ½tbsp smoked paprika
• 400g tin tomatoes
• 220g pack Tesco Finest Mixed Baby Sweet Tomatoes
• 4 Tesco Finest Free Range Bluebell Araucana Eggs
• 1 small ripe avocado, sliced
• 50g Tesco Finest Barrel Aged Feta, crumbled
• Handful flat leaf parsley, roughly chopped
• Tesco Ingredients dukkah or chilli flakes to sprinkle (optional)
• Tesco Finest Sourdough, toasted to serve

1. Heat the oil in a large frying pan over a medium heat. Add the onions, peppers, garlic and spices. Fry gently for 8-10 mins until softening.

2. Stir in all of the tomatoes and ½ can of water, season with salt and pepper, then simmer for 20 mins until thickened and saucy.

3. Make four indentations in the sauce and crack an egg into each one. Cover the pan with a lid (or piece of foil) then cook for 4-5 mins until the whites are set but the yolks are still runny.  

4. Serve the brunch eggs at the table, topped with the avocado, feta, parsley, a sprinkle of dukkah or chilli flakes (if using) and a good grind of black pepper. 

5. Serve with toasted sourdough on the side for mopping up the juices.