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We’re not sure carrots can actually help you see in the dark… But we are sure that giving children access to more fruit & veg helps them stay healthy and full of energy 🥕🍎 #Tesco T&Cs: *Tesco has provided funding to 411 schools since 14th October 2024 for the purchase of fruit and vegetables. This funding has been used to purchase 10,802,275 fruit and vegetable portions. Portions based on an average adult portion of 80g for fruit and veg, calculated as per the British Nutrition Foundation recommendation.
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Your Easter weekend feast is sorted. Recipe below ⬇️ Ingredients For the lamb & garlic 1 × 2 kg Tesco Leg of Lamb 8 whole garlic bulbs 2 tbsp olive oil Sea salt and freshly ground black pepper to taste For the garlic and spice paste Soft roasted garlic 1½ tsp ground coriander 1 tsp ground cumin 1-2 tbsp olive oil Sea salt and black pepper to taste. Method 1. Slice the tops off the garlic bulbs to expose the cloves. Place them in a roasting tray. Pat the lamb dry, rub with olive oil, season generously with salt and pepper, and place it on top of the garlic. Cover the tray with foil. 2. Cook in a preheated oven at 150°C / Fan 140°C for 4 hours. 3. Remove the tray from the oven and lift out the garlic bulbs. Squeeze the softened cloves into a bowl with the ground coriander, cumin, olive oil, salt, and pepper, and mix until smooth. 4. Spread the garlic and spice paste all over the lamb, pressing it into the meat. Return the lamb to a 200°C / Fan 180°C oven uncovered for the final 30 minutes, until golden, sticky, and aromatic. 5. Remove the lamb from the oven, loosely cover with foil, and rest for 10 minutes before shredding. Serve with a Crispy Chickpea, Green Olive & Pomegranate Couscous Crispy Chickpea, Green Olive & Pomegranate Couscous Ingredients 720 g dry couscous 960 g vegetable stock 1 tbsp turmeric 1 cloves garlic, very finely minced or grated 2 (400 g) cans chickpeas, drained and rinsed 1 tbsp olive oil 1½ tsp ground cumin 1 tsp smoked paprika 1 tsp ground coriander Salt and pepper to taste 200 g green olives, some halved some kept whole 300 g pomegranate seeds 60 g finely chopped flat-leaf parsley 20 g finely chopped fresh mint 2 lemons, zest and juice Salt and freshly ground black pepper to taste Method 1. Preheat the oven to 220°C. Toss the chickpeas with the olive oil, cumin, smoked paprika, ground coriander, salt and black pepper. Spread onto a tray in a single layer and roast for 25–35 minutes, shaking halfway, until golden and crispy. 2. Bring the vegetable broth and turmeric to a boil in a large pot. Remove from the heat, stir in the couscous, cover tightly and leave to steam for 10 minutes. Fluff thoroughly with a fork and spread onto a tray to cool slightly so the grains remain separate. 3. In a large serving bowl, combine the fluffed couscous, crispy chickpeas, garlic, green olives, parsley, mint, lemon juice and zest. Season to taste if needed. Serve and enjoy
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