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Food Love Stories

Andy’s ‘red-handed’ breakfast flatbreads

Top with crispy Tesco beech-smoked back bacon

Andy took the opportunity to have a party at his parents’ house while they were away, but he was caught out when they came home early. Needless to say, they weren’t happy. To help make amends, Andy cooked them breakfast flatbreads – a fresh-tasting but hearty dish that’s so quick and easy to make.

Jane’s fishcakes ‘for two, or one’

Best made with Tesco responsibly sourced wild cod

Jane’s boyfriend loves these fishcakes but since they’ve had a falling out, Jane’s making some just for herself. Maybe, if he apologises, she’ll turn them into a make-up dinner for two. Maybe!

Elena’s ‘cheeky tortilla’ quiche

Swap pastry for tortillas to make a crispier, lighter quiche

You know how some people have the ability to magic up tasty meals from random leftovers using just sheer kitchen creativity? That’s the super power that Elena has. This quiche, which cleverly uses tortillas instead of pastry, is the proof.

Henry’s ‘being good tonight’ falafel

Add flavour to your falafel with a rainbow of fresh, crunchy veg

Henry was a bit gutted when his girlfriend became a devout vegetarian – especially as he loves his steak and chips. However, being the true gent that he is, he crafted this wonderfully healthy (and tasty) meal for her that’s become an instant favourite.

Food Love Stories

Andy’s ‘red-handed’ breakfast flatbreads

Top with crispy Tesco beech-smoked back bacon

Andy took the opportunity to have a party at his parents’ house while they were away, but he was caught out when they came home early. Needless to say, they weren’t happy. To help make amends, Andy cooked them breakfast flatbreads – a fresh-tasting but hearty dish that’s so quick and easy to make.

Ingredients

  • 1 x 300g pack smoked thick cut back bacon (6 rashers), halved lengthways
  • 4 plain naan breads
  • 250g cherry tomatoes, halved
  • 1 tbsp olive oil
  • 4 eggs
  • 1 avocado, cut into bite-sized pieces
  • 2 spring onions, finely sliced
  • pinch crushed chillies, or fresh chilli, finely sliced (optional)

Method

  1. Preheat the oven to gas 9, 240°C, fan 220°C. Over a medium-high heat, fry the bacon halves for 3 mins, turning occasionally, until just coloured (you may need to do this in batches).
  2. Put the naan breads on a large baking tray and top each one with 3 bacon halves, arranging them to form a ring around the bread. Toss the tomatoes with half the oil, season and scatter around the bacon.
  3. Keeping inside the bacon ring, crack an egg into the middle of each naan. Cook on the top shelf of the oven for 8-10 mins or until the eggs are cooked to your liking.
  4. Remove from the oven and transfer the naans to plates. Top with avocado and spring onions and a pinch of crushed chillies, if using. Drizzle over the remaining olive oil and serve.

Little help

Arrange the tomatoes and bacon with space in the middle for the egg to be cracked into. This will prevent the egg from sliding off the bread onto the baking tray when adding. Vegetarians can swap the bacon for crumbled feta.

Jane’s fishcakes ‘for two, or one’

Best made with Tesco responsibly sourced wild cod

Jane’s boyfriend loves these fishcakes but since they’ve had a falling out, Jane’s making some just for herself. Maybe, if he apologises, she’ll turn them into a make-up dinner for two. Maybe!

Ingredients

  • 200g potato, peeled and cubed
  • 280g cod loin
  • 1 tbsp green pesto
  • 1 tbsp chopped fresh parsley
  • 1 tbsp snipped chives
  • 80g mozzarella
  • 2 tbsp plain flour
  • 1 egg, beaten
  • 40g dried breadcrumbs
  • 1 tbsp olive oil
  • 2 tbsp mayonnaise
  • 1 tsp wholegrain mustard
  • handful babyleaf salad leaves
  • ½ lemon, cut into wedges

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the potatoes in a pan of cold water, bring to the boil and cook for 15 mins. Drain; set aside. Wrap the cod loin in a foil parcel. Place on a tray and bake for 8-10 mins or until cooked through and the fish flakes easily.
  2. Mash the potatoes with a fork. Add the pesto and herbs; season, then flake in the fish. Tear the mozzarella into 2 equal pieces then mould half the fishcake mix around each piece, ensuring the cheese is encased. Chill for 15 mins.
  3. Put the flour, beaten egg and breadcrumbs into separate bowls. Roll each chilled fishcake in the flour, then the egg and finally the breadcrumbs.
  4. Heat the oil in a pan over a medium heat. Fry the cakes for 2 mins on each side until golden. Transfer to a tray and bake for 15 mins.
  5. Mix the mayonnaise and mustard. Serve the fishcakes with the salad leaves, mustard sauce and lemon wedges.

Little help

Try not to skimp on the chilling time – it helps the fishcakes hold together during cooking.

Elena’s ‘cheeky tortilla’ quiche

Swap pastry for tortillas to make a crispier, lighter quiche

You know how some people have the ability to magic up tasty meals from random leftovers using just sheer kitchen creativity? That’s the super power that Elena has. This quiche, which cleverly uses tortillas instead of pastry, is the proof.

Ingredients

  • 150g broccoli, cut into small florets
  • 1 tbsp olive oil
  • 4 large white tortilla wraps
  • 4 eggs
  • 200ml whole milk
  • 75g mature Cheddar, grated
  • 75g honey-roast ham, chopped
  • handful fresh chives, chopped

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. In a pan of boiling water, blanch the broccoli florets for 2 minutes, then drain. Set to one side to cool slightly.
  2. Grease a 20cm springform tin (about 7cm deep) with 1 tsp olive oil. Brush the remaining oil over all 4 tortillas, then cut 2 of the tortillas in half.
  3. Put a whole tortilla in the base of the tin, then use the halves to overlap the edges up to the rim. Finish with the remaining tortilla in the base.
  4. Whisk the eggs and milk in a jug; season to taste.
  5. Scatter the cheese, broccoli and ham over the tortilla base. Pour over the egg mixture and sprinkle the chives on top. Bake for 50-55 minutes, until cooked through and golden.
  6. Leave to cool in the tin for 10 minutes before removing and cutting into wedges to serve.

Little help

You can trim the top of the tortilla quiche before serving to neaten it up – just use scissors.

Henry’s ‘being good tonight’ falafel

Add flavour to your falafel with a rainbow of fresh, crunchy veg

Henry was a bit gutted when his girlfriend became a devout vegetarian – especially as he loves his steak and chips. However, being the true gent that he is, he crafted this wonderfully healthy (and tasty) meal for her that’s become an instant favourite.

Ingredients

  • 2 large corn on the cob
  • 1 x 264g pack frozen sweet potato falafel
  • 200g quinoa
  • 450ml vegetable stock
  • 1 lemon, half juiced, half cut into 4 wedges
  • 1 tbsp olive oil
  • 200g red cabbage, finely shredded
  • 2-3 carrots, grated
  • 60g wild rocket
  • 2 avocados, sliced
  • 1 x 200g pot tzatziki

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Wrap the corn in foil and put the falafel in a large roasting tin. Bake both for 18 minutes, turning the falafel halfway through, until crisp.
  2. Meanwhile, toast the quinoa in a frying pan over a medium heat, stirring frequently for 2-3 minutes, until golden with a nutty aroma.
  3. Add the stock, cover with a lid and simmer for 15 minutes.
  4. Remove from the heat and leave to rest for 5 minutes before stirring in the lemon juice and olive oil.
  5. Allow the baked cobs to cool slightly before removing the foil and slicing off the kernels.
  6. Mix the red cabbage, carrot, corn, rocket and quinoa together. Divide between 4 bowls, topping each with the falafels, avocado, and a generous dollop of tzatziki.

Little help

If you’re short of time, swap the corn on the cob for a drained 325g can of sweetcorn in water.