TUESDAY
Leek, potato & corn chowder with crispy leeks
Crunchy golden leeks and sweetcorn bring texture to this warming veggie soup SERVES 4 READY IN 40 MINS PRICE PER SERVING 68p
● 4tsp rapeseed oil ● 175g bag sliced leeks ● 326g tin sweetcorn,
drained
● 4 sprigs thyme ● 500g baking potatoes,
peeled and finely diced
● 1 reduced-salt vegetable
stock cube, made up to 300ml ● 500ml whole milk ● 200g Extra Special Sourdough Baguette, torn, to serve
MONDAY
Pork fillet tacos with feta & pineapple
Caramelised pineapple adds a sweet stickiness to this spiced Mexican treat
SERVES 4 READY IN 40 MINS PRICE PER SERVING £2.04
● 1tbsp Asda Easy Garlic ● Juice ½ lemon ● 1 Asda Tasty Taco Kit ● 500g pork lean fillet,
trimmed of fat or sinew
● 1 red onion, cut into
wedges
● 200g pineapple fingers ● 1tsp rapeseed oil ● 400g frozen sliced
peppers
● 2 Little Gem lettuces,
sliced
● 80g feta, crumbled
1 Preheat the oven to 200C/180C Fan/Gas 6. 2 Mix the garlic, lemon juice and taco seasoning from the kit to a paste and rub all over the pork fillet. Put the fillet into a roasting tin and arrange the onion wedges and pineapple fingers around it. 3 Drizzle with the oil and 52 | ASDA.COM/GROCERIES
roast for 15 mins. Stir the onion and pineapple, then add the frozen peppers to the tin. Cook for a further 10-15 mins, or until the pork is cooked through. Set the tin aside for the pork to rest for 10 mins. 4 Meanwhile, put the taco shells onto a baking tray and heat according to the pack instructions. 5 Slice the pork fillet into 1cm-thick pieces and chop the roasted pineapple. 6 Divide the lettuce, pork, pineapple, onion and peppers between the taco shells. Sprinkle with the crumbled feta and serve with the salsa from the kit in a bowl on the side. Energy
1 ofyour 5-a-day
Each 432g serving contains Fat Saturates Sugars
Salt
Low
Med
2,042kJ 18.1g 488kcal Med
24%
26%
1 Heat half the oil in a large pan over a medium setting. Reserve a few pieces of leek to serve, and cook the rest for 5-6 mins, until softened. Add the sweetcorn and thyme and cook for 8-10 mins, until starting to caramelise. Season with black pepper. 2 Add the potatoes and stock, stirring well. Bring to a simmer, add the milk and cook for 18-20 mins, until the potatoes begin to break down. 3 Meanwhile, heat the remaining oil in a frying pan. Separate the reserved leek into rings and fry over a high heat for 1-2 mins, until crispy and golden. 4 Remove the thyme from the soup; divide between 4 bowls. Top with crispy leeks and serve with sourdough. Energy
28%
Low
14%
29%
of your reference intake Typical energy values per 100g: 473kJ/113kcal
Each 476g serving contains Fat Saturates Sugars
Salt
Low
Low
1,633kJ 9.0g 390kcal Low
5.6g 12.5g 1.73g
1 ofyour 5-a-day
20%
13%
3.3g
11.9g 0.90g
17%
13%
Low
15%
of your reference intake Typical energy values per 100g: 343kJ/82kcal
Selected stores only, subject to availability. Delivery, collection and carrier bag charges may apply. Minimum spend or minimum basket charge may apply; see ASDA.com/minimumbasketcharge for details. Delivery and collection slots subject to availability
