5-ingredient recipes (2025)

5-ingredient spicy salmon burgers

Put the salmon fillets, half of the coriander and 1 tbsp mayonnaise into a food processor and blitz until mostly smooth with a little bit of texture. Form the mixture into 4 burger patties and place on a plate. Heat a large non-stick frying pan over a high heat and fry the burgers for 3-4 mins on each side until golden and cooked through. Remove to a clean plate and toast the burger buns for 1-2 minutes in the pan. Put the remaining coriander onto the bottom of the toasted buns, then top with the burger. Add a tbsp of mayonnaise to each burger and divide the slawover the top.

Serves 4
Take 15 mins

Ingredients
690g sweet chilli & lime-infused salmon fillets (3 x 230g packs)
30g fresh coriander, roughly chopped
5 tbsp chilli mayonnaise
280g pickled pink slaw
4 brioche burger buns, split open

5-ingredient prawn carbonara

Cook the spaghetti in a large pan of boiling water for 8 minutes, until al dente, then drain, reserving a cupful of pasta water. Add the beaten eggs and Parmesan and toss with the spaghetti until well coated. Toss in the prawns, adding a splash of pasta water to create a silky sauce. Leave to sit for 1 minute until the prawns are warmed through, then stir in most of the parsley. Serve immediately with the remaining parsley scattered over the top and extra Parmesan, if you like.

Serves 4
Takes 10 minutes

Ingredients
320g spaghetti
3 eggs, lightly beaten
70g Parmesan, finely grated, plus extra to serve
150g cooked king prawns
2 tbsp finely chopped flat-leaf parsley, plus extra to serve

5-ingredient sweet chilli chicken

Preheat the oven to 220°C, fan 200°C, gas 7. Spread the chicken goujons out on a baking tray and cook for 12 minutes. Cut each goujon in half and toss with the sweet chilli sauce, sesame seeds and most of the spring onions until the chicken is well coated. Return to the oven for 2 minutes or until the sauce is lightly bubbling. Meanwhile, cook the rice according to packet instructions. To serve, divide the rice between plates, top with the chicken pieces and scatter over the remaining spring onions.

Serves 4
Takes 15 mins

Ingredients
2 x 270g pack breaded chicken goujons
2 x 180g pack sweet chilli sauce
1 tbsp sesame seeds
4 spring onions, finely sliced
2 x 250g pack microwave basmati rice

5-ingredient halloumi fajitas

Fry the slicedpeppersfor 3-4 minutes then add the fajita seasoningand continue frying until the peppers have softened. Add the slicedhalloumiand fry until golden. Warm thetortilla wraps then dollop theguacamoleon top of a wrap, followed by the peppers and halloumi. Wrap the tortillas and repeat.

Serves 4
15 mins to prepare and 15 mins to cook

Ingredients:
3 mixed peppers, thinly sliced
15g fajita seasoning
225g halloumi, thinly sliced
163g guacamole dip
8 small white tortilla wraps

5-ingredient BBQ chicken drumsticks

Preheat the oven to gas 7, 220°C, fan 200°C. Put the chicken drumsticks into a bowl and coat them in the BBQ sauce. Put onto a lined baking tray and season. Roast in for 45 mins, basting with the sauce halfway through cooking.Meanwhile, mix the couscous with the mango then serve on top of lettuce and serve with the roasted chicken.

Serves 4
15 mins to prepare and 45 mins to cook

Ingredients:
1kg chicken drumsticks
5 tbsp All-American Inspired American BBQ Sauce
2 x 230g Tesco Finest smoky roasted vegetable couscous
1 mango, peeled, destoned and 1cm cubed
2 baby gem lettuce, finely shredded

5-ingredient Chicken naan wrap

Heat your chicken pakoras to pack instructions. Take a naan and microwave on high for 20 seconds then place on a board and use a rolling pin to flatten slightly. Turn the naan so the long side is facing you and top the wider end with shredded Iceberg Lettuce. Add a quarter of the pakoras and scatter with your red onion. Drizzle over the raita dip, roll up to enclose and secure in place with a wooden skewer, if you like. Repeat with the remaining naans to make 4 wraps.

Serves 4
10 mins to prepare and 10 mins to cook

Ingredients:
2 x 150g packsChicken Pakoras
2 x 2-packsPlain Naans
35g shreddedIceberg Lettuce
20gSliced Red Onion
2 tbspRaita Dip

5-ingredient Cheat's kedegree

5-ingredient gnocchi meatball soup

Heat 1 tbsp of theoilin a large non-stick saucepan over high heat. Fry thegnocchifor 3-4 mins, stirring regularly, until golden. Tip out onto a plate and set aside. Heat the rest of the oil in the saucepan and fry themeatballsuntil browned, about 2-3 mins. Add thechopped veg chef’s baseto the pan with the meatballs and cook until beginning to colour, about 5-6mins. Pour in thepassata. Stir well and add 400ml of boiling water from the kettle. Bring to a simmer, reduce the heat to low and cook for 8-10 mins, until the meatballs are cooked through. Add the fried gnocchi to the pan and cook for 1 min to heat through. 6. Divide the soup between 4 bowls and drizzle 1 tsp of thepestoover each bowl. Season with extrablack pepper and serve immediately.

5-ingredient vegan bangers and mash pie

Heattheoilin ahob-safecasseroledish, add thebangersand cookfor 5-6 minsuntil starting to turn golden. Removefrom thedishandchop each into 3 pieces, thenset aside.Add theveg soup mixto the pan, season and cook for a few mins, stirring occasionally,then tip in thetomatoesalong with 1½ cans of water, add the choppedbangersback to thedish, bring to the boil then reduce to ahigh simmer and cookfor about 15 minsor until the mixture reduces a little.Meanwhile,Preheat the oven to gas 6, 200°C, fan 180°C. Once the vegetable mix has reduced, transferitto an ovenproof dish, and spoon over themashedpotatoto cover, use the back of a fork to spreadit.Cookin the ovenfor 20-30 mins or until bubbling and top is golden. Meanwhile,boilthe broccoli for 6-8 mins or until the stems are tender, drain well and serve with the pie.

Tip:It may be easier to spread themash on top when it is hot -cookitinthemicrowave as per pack instructions. Make ahead and keep in the fridge until ready to bake, or wrap and freeze for up to 1 month, defrost and cook in oven as per recipe

Serves 4
5 mins to prepare and 55 mins to cook

Ingredients:
Drizzleofolive oil
6 Plant Chef Cumberland Style Bangers
600g packvegetablesoup mix
400gtin chopped tomatoes
400gpack Plant Chefmashed potato
330gpackTenderstembroccoli

Red pepper & chorizo rosti

Heat a large non-stick frying pan over medium heat. Dry-fry the chopped Tesco Finest Spanish Chorizo Ringuntil crisp, about 2-3mins. Strain from the pan with a slotted spoon and put into a mixing bowl. Tip the chorizo oil from the pan into a small bowl or ramekin and mix with 2 tbsp olive oil. Set aside. Coarsely grate the 3 baking potatoes onto a plate and use your hands to squeeze out the excess liquid. Add the potato to the bowl with the chorizo, along with half of the coriander. Season with salt and pepper and mix well until combined. Roughly divide the potato mixture into 8 and use yours hands to make into rosti shapes. You can cook the rosti in silicone egg moulds if you’d like to keep the shape perfectly round. Working in batches, heat 1 tbsp of the oil mixture in the pan over medium. Fry about 3 mounds of the mixture at a time and cook for 2-3 mins on each side, until crisp and dark golden brown. Repeat with the rest of the mixture and keep warm. For the poached eggs, bring a small pan of water to a simmer and one at a time, crack a total of 4 medium eggs into a mug or ramekin. Swirl the water and pour the egg into the centre of the pan. Reduce the heat until the water is just barely simmering and cook for 3 mins, or until the poached egg is firm to the touch. Drain with a slotted spoon and put onto a plate lined with kitchen roll while you cook the rest of the eggs. To serve, stack 2 rosti on a plate and spread each with a spoonful of Tesco Fire Roasted Red Pepper Dip. Put a poached egg in between the rosti and sprinkle with a little chopped coriander and a crack of black pepper.

Serves 4
30 mins to make

Ingredients:
125g Tesco Finest Spanish Chorizo Ring, casing removed, and chopped
2 tbsp olive oil
3 baking potatoes, about 600g
10g coriander, roughly chopped
4 medium eggs
182g pot Tesco Fire Roasted Red Pepper Dip

Chicken satay skewers

Preheat the grill on high.Soak 4 wooden skewers in a bowl of warm water.Toss the chicken in theTesco satay dipping sauceuntil evenly coated. Thread theTesco British diced chicken breastonto the wooden skewers and place on a non-stick baking tray. Dab on any excess sauce, drizzle with 1 tbsp oil and grill for 15-20 mins, turning occasionally, until cooked throughout and lightly charred. If the wooden skewers start to burn cover them with foil.Meanwhile, heat 1 tbsp oil in a wok or large frying pan over a medium-high heat. When the oil starts to shimmer, carefully add the2x320g packs Tesco vegetable stir fry pacand cook for 2 mins before adding the2x300g packs Tesco fresh egg noodles. Cook for 5-6 mins, tossing occasionally, until piping hot. Season to taste with a pinch of salt.Divide the stir fry between 4 plates, top with a skewer each and serve with awedge of lime.

Serves 4
30 mins to make

Ingredients:
400g Tesco British diced chicken breast
180g Tesco satay dipping sauce
2x320g packs Tesco vegetable stir fry pack
2x300g packs Tesco fresh egg noodles
1 lime, cut into wedges

Asian fish parcels

Preheat the oven to gas 6, 200°C, fan 180°C. Lay 4 large squares of foil on a work surface and top with 4 squares of baking paper. Divide a 320g pack Edamame & Vegetable Stir Fry Mix (or Edamame & Tenderstem Stir Fry) between them. Add 2 Pak Choi, leaves separated and halved lengthways, and sprinkle each parcel with 1 tbsp water. Top with 4 frozen Hake Fillets and drizzle 1 tbsp Tesco Finest Soy, Chilli & Ginger Dressing over each. Wrap up into parcels and transfer to a baking tray. Bake for 25-30 mins until the fish is cooked through. Meanwhile, heat 2 packs of microwaveable Wholegrain Rice to pack instructions. Open the parcels and drizzle 1 tbsp dressing over each. Serve with the rice.

Serves 4
35 mins to make

Ingredients:
320g pack edamame & vegetable stir fry mix
2 pak choi
4 frozen hake fillets
1 tbsp Tesco Finest soy, chilli & ginger dressing
2 packs of microwaveable wholegrain rice

One-pan orzo and prawns

Heat 1 tbsp olive oil in a large frying pan over a high heat. Add 300g Tesco Finest orzo and fry for 1 min until lightly toasted. Add 400g tin Tesco Italian chopped tomatoes, a pinch of salt and 500ml boiling water. Stir to combine, bring to the boil then reduce to a simmer and cook for 12-15 mins, stirring occasionally, until the orzo is al dente with a slight bite to it. Add a splash more boiling water if needed. Meanwhile roughly chop one 220g pack Tesco stir fry vegetable medley. Mix in 165g pack Tesco Finest raw jumbo king prawns and the stir fry vegetables to the orzo, reserving the spring onion, and cook for a further 2 mins until the prawns are bright pink and cooked throughout. Season, then top with the spring onion and 50g crumbled feta to serve.

Serves 4
25 mins to make

Ingredients:
300g Tesco Finest orzo
400g tin Tesco Italian chopped tomatoes
220g pack Tesco stir fry vegetable medley
165g pack Tesco Finest raw jumbo king prawns
50g crumbled feta

Ratatouille lasagne

Preheat the oven to gas 7, 220°C, fan 200°C. Toss 2 x 475g packs Mediterranean Roasting Vegetables with 1 tbsp olive oil each, then roast for 25 mins. Reduce the oven to gas 6, 200°C, fan 180°C and lightly oil a baking dish (23 x 32cm). Lay 2 fresh Lasagne Sheets on the bottom. Top with 1⁄3 x 500g jar Tomato & Basil Sauce, ½ the roasted veg and ½ x drained 390g tin Green Lentils in water. Sprinkle with 25g Grated Mozzarella. Repeat the layers, then top with the remaining lasagne sheets and sauce and 50g cheese. Cover with foil; bake for 20 mins. Remove the foil; bake for another 10-15 mins until the pasta is cooked and the sauce is bubbling.

Serves: 6
55 mins to make

Ingredients:
2 x 475g packs Mediterranean Roasting Vegetables
Fresh Lasagne Sheets
500g jar Tomato & Basil Sauce
390g tin Green Lentils in water
25g Grated Mozzarella

BBQ sharing platter

Cook 2 x 340g packsSticky BBQ Mini Ribsto pack instructions. After 10 mins of cooking, preheat a griddle pan until hot (alternatively, use a barbecue). Brush 4 Sweetcorn Cobettes with olive oil and griddle for 12-15 mins, turning, until cooked and slightly charred; transfer to a platter. Put the potato salad and coleslaw from a 400g pack Tesco Finest Coleslaw and Baby Potato Salad into separate small bowls. Toss a 500g pack Party Salad with 3 tbsp Reduced Fat French Dressing in a large bowl. Transfer the ribs to the platter, spoon over any sauce and serve with the corn, slaw and salads.

Serves 4
30 mins to make

Ingredients

2 x 340g packs Sticky BBQ Mini Ribs
4 Sweetcorn Cobettes
400g pack Tesco Finest Coleslaw and Baby Potato Salad
500g pack Party Salad
3 tbsp Reduced Fat French Dressing

Spinach & ricotta pasta with sage brown butter

Melt the Lurpak Slightly Salted Butter in a frying pan over a medium heat. Add the Sage leaves and fry for 4-5 minutes until the sage is crisp and the butter has turned a nut-brown colour. Meanwhile, divide the Tesco Finest green princess peashoots and baby chard salad between 2 plates and cook theTesco Finest spinach, buffalo ricotta and pine nuts girasolito pack instructions. Use a slotted spoon to transfer the pasta to the plates, then spoon over the brown butter and sage leaves. Finish with grated Pecorino to serve.

Serves 4
15 minutes to make

Ingredients:
250g pack Lurpak slightly salted block butter
20 sage leaves
2 x 70g pack Tesco Finest green princess peashoots and baby chard salad
2 x 250g pack Tesco Finest spinach, buffalo ricotta and pine nuts girasoli
8 tsp grated pecorino

Vegan chargrilled veg risotto

Put900ml waterin a saucepan with1 vegetable stock pot. Bring to the boil, then keep on a very low simmer. Heat1tbsp olive oilin a separate saucepan over a medium heat. Add300g Carnaroli Risotto Riceand cook for 1 min, stirring. Add2 crushed garlic clovesand cook for 1 min, stirring. Add 1 ladleful of the hot stock, stirring until fully absorbed by the rice. Repeat for 18-20 mins to use the rest of the stock, or until the rice is tender but still has some bite. Stir in350g frozen Mediterranean vegetableshalfway through. Remove from the heat and stir in25g Free From Coconut Oil Alternative To Italian Hard Cheese. Season to taste and divide between 4 shallow bowls. Garnish with extra cheese, if you like.

Serves: 4
25 mins to make

Ingredients:

1 vegetable stock pot
300g Carnaroli Risotto Rice
2 garlic cloves, crushed
350g Frozen Mediterranean Vegetables
25g Free From Coconut Oil Alternative To Italian Hard Cheese

Baked falafel in spicy tomato sauce

Preheat the oven to gas 7, 220°C, fan 200°C. Put a 400g packMediterranean Roasting Vegetablesin a roasting tin; roast for 10 mins. Reduce the temperature to gas 6, 200°C, fan 180°C. Stir a 500g jarTomato & Chilli Pasta Sauceand 100ml water into the veg and top with 12Vegetarian Sweet Potato Falafel. Drizzle with 1 tbsp olive oil; bake for 15 mins or until the sauce has thickened. Meanwhile, prepare 2 x 110g packsLemon & Coriander Couscousto pack instructions. Divide between 4 shallow bowls, top with the falafel and veg and scatter with 15g choppedFlat Leaf Parsley.

Serves 4
25 mins to make

Ingredients

400g pack Mediterranean Roasting Vegetables
500g jar Tomato & Chilli Pasta Sauce
12 Vegetarian Sweet Potato Falafel
2 x 110g packs Lemon & Coriander Couscous
15g chopped Flat Leaf Parsley

Piri-piri chicken pot pie

Preheat the oven to gas 6, 200°C, fan 180°C. Drain a 285g jar Roasted Peppers Antipasti, reserving the oil. Heat 1 tbsp of the oil in a large pan over a high heat, add a 500g pack frozen Butternut Squash Chunks and cook for 6-8 mins until softened and starting to turn golden. Remove and set aside. Wipe the pan clean; add 1 tbsp of the reserved oil and 350g Diced Chicken Breast. Cook over a medium heat for 5-7 mins until pale golden and just cooked through. Add the peppers, squash and a 500g jar Spanish Inspired Chicken Cooking Sauce. Reduce the heat to low- medium, simmer for 2 mins, then spoon into a 1.5ltr pie dish. Lightly brush 3 wraps from a pack of Mixed Herb Tortilla Wraps with more of the oil, then cut into 3cm strips. Scrunch together, place on top of the pie filling and bake for 15-20 mins until golden.

Tip:To make it vegetarian, swap the chicken for a 400g tin of chickpeas. Add to the pan with the peppers and squash

Serves 4
30 mins to make

Ingredients

285g jar Roasted Peppers Antipasti
500g pack frozen Butternut Squash Chunks
350g Diced Chicken Breast
500g jar Spanish Inspired Chicken Cooking Sauce
8 Mixed Herb Tortilla Wraps

Smoky pork pittas

Preheat the oven to gas 6, 200°C, fan 180°C. Put a 400g pack frozen Sliced Chargrilled Aubergine and a 150g pack Sliced Peppers on a baking tray. Drizzle with ½ tbsp olive oil, season and roast for 25 mins, tossing halfway. Warm 4 Wholemeal Pittas in the oven for the last 5 mins. Meanwhile, fry a 270g pack Pork Loin Steaks in 1 tbsp olive oil over a medium-high heat for 4-5 mins each side until cooked through. Set aside to rest for 2 mins, then slice into strips. Divide a 145g pack Spiced Chickpeas & Houmous between the pittas, then add the pork and roasted veg.

Serves 2
30 mins to make

Ingredients

400g pack frozen Sliced Chargrilled Aubergine
150g pack Sliced Peppers
4 Wholemeal Pittas
270g pack Pork Loin Steaks
145g pack Spiced Chickpeas Houmous

Super-speedy prawn risotto

Heat 1 tbsp olive oil in a lidded saucepan over a medium-high heat and add 100g Diced Onion; cook for 5 mins. Add 2 x 250g packs Wholegrain Rice & Quinoa and 175ml hot vegetable stock (or water), along with 200g frozen Garden Peas. Gently break up with rice with a wooden spoon. Cover and cook for 3 mins, stirring occasionally, then add 2 x 150g packs Cooked and Peeled King Prawns. Cook for 1-2 mins until the prawns, rice and peas are piping hot and most of the liquid has been absorbed. Remove from the heat. Chop ½ x 85g bag Watercress and stir through; season to taste. Top with watercress leaves and black pepper to serve.

Serves: 4
15 mins to make

Ingredients:

100g Diced Onion
2 x 250g packs Wholegrain Rice & Quinoa
200g frozen Garden Peas
2 x 150g packs Cooked and Peeled King Prawns
½ 85g bag Watercress

Spiced mackerel fishcakes with noodle salad

Preheat the oven to gas 6, 200°C, fan 180°C. Flake 2 x 200g packs Thai-Inspired Smoked Mackerel Stripsinto a large bowl, discarding the skin. Microwave a 425g pack Maris Piper Mashed Potatoes to pack instructions. Add the mash to the mackerel with 50g Natural Breadcrumbs; stir to combine. Shape into 8 cakes, 2cm thick, then use 60g breadcrumbs to coat. Brush with olive oil, transfer to a lined baking tray and bake for 25-30 mins, turning halfway. Heat 1½ tbsp oil in a frying pan; add 2 x 300g packs Rice Noodles. Fry for 3 mins, then add 2 x 200g packs Tesco Finest Aromatic Edamame and Pea Salad and half the dressing. Cook for 1 min, then serve topped with the fishcakes and the remaining dressing.

Serves 4
45 mins to make

Ingredients

2 x 200g packs Thai-Inspired Smoked Mackerel Strips
425g pack Maris Piper Mashed Potatoes
50g Natural Breadcrumbs
2 x 300g packs Rice Noodles
2 x 200g packs Tesco Finest Aromatic Edamame and Pea Salad

Crispy duck salad

Cook a 530g packDuck Legs with Hoisin Sauce to pack instructions, reserving the hoisin sauce. Brush about 1 tbsp hoisin over the duck for the last 5 mins. Heat 2 x 300g packs Rice Noodles to pack instructions then transfer to a large bowl. Separate the leaves of 2Little Gem Lettuces, tearing any larger ones, and toss with the noodles. Drain a 298g tin Mandarin Segments In Juice, reserving 2 tbsp juice, and add the fruit to the noodles. Whisk the juice with the remaining hoisin, the juice of 2 Limes and 1 tbsp olive oil shred the duck and add to the noodles; toss with half the dressing to coat. Serve with the rest of the dressing alongside, and lime wedges to squeeze over.

Serves: 4
30 mins to make

Ingredients

530g pack Duck Legs with Hoisin Sauce
2 x 300g packs Rice Noodles
2 Little Gem Lettuces
298g tins Mandarin Segments In Juice
2 Limes

Spicy chicken traybake

Preheat the oven to gas 6, 200°C, fan 180°C. Put 500g frozen Spicy Potato Wedges and a 280g pack Chef's Medley vegetables on a large baking tray. Toss a 600g pack Skinless and Boneless Chicken Thigh Fillets with 2 tbsp Harissa Paste and nestle in between the vegetables. Drizzle everything with ½ tbsp olive oil and season lightly. Bake for 45 mins, tossing once halfway through. Stir through a 130g pack Baby Spinach to wilt slightly, then serve.

Serves: 6
45 mins to make

Ingredients

500g frozen Spicy Potato Wedges
280g pack Chef's Medley vegetables
600g pack Skinless and Boneless Chicken Thigh Fillets
2 tbsp Harissa Paste
130g pack Baby Spinach

Sweet potato and cannellini pot pie

Preheat the oven to gas 7, 220°C, fan 200°C. Put a 600g pack frozen Sweet Potato Chunks,x 350g pack Cabbage & Broccoli Medley and a drained 400g tin Cannellini Beans in a large pie dish (26cm long x 5cm deep). Pour over a 600g pot Butternut Squash Soup; mix well. Unroll a 375g pack Ready Rolled Lighter Puff Pastry and drape over the veg, pressing it onto the sides of the dish. Trim the excess pastry and slash the top with a knife; bake for 45 mins until the pastry is golden. Cook the remaining cabbage and broccoli to pack instructions and serve with the pie.

Serves: 6
45 mins to make

Ingredients

600g pack frozen Sweet Potato Chunks
½x 350g pack Cabbage & Broccoli Medley
400g tin Cannellini Beans
600g pot Butternut Squash Soup
375g pack Ready Rolled Lighter Puff Pastry

Cheat's prawn katsu curry recipe

Cook a 200g pack Breaded Wholetail Scampi to pack instructions. Meanwhile, simmer ½ 90g jar Katsu Curry Paste with 35ml water in a small pan for 1 min. Set aside and keep warm. Heat a 250g pack Jasmine Rice(or cook 120g dried jasmine rice) to pack instructions and shred a 150g pack Mangetout; divide between 2 bowls. Top each with the scampi, katsu sauce and 3 tbsp Pickled Red Cabbage.

Serves: 2
15 mins to make

Ingredients

200g pack Breaded Wholetail Scampi
½ Katsu Curry Paste
250g pack Jasmine Rice
150g pack Mangetout
3 tbsp Pickled Red Cabbage