Tesco has relaunched its Finest Chef’s Collection meal range, with 12 new “restaurant quality” dishes.
Spanning Italian, British and Indian flavours, the dishes include ‘Nduja Stuffed Porchetta, Masala Spiced Beef Cheeks, Spiced Lamb Shanks and Tandoori Spiced Chicken Supremes.
However, vegetarians will be disappointed – all of the 12 dishes are meat-based.
Finest Chef’s Collection has previously only featured as part of Tesco’s Christmas ranges, with this launch being the first to feature flavours for other dining occasions.
Each dish is intended as a main for two people, costing from £17.50 to £20, with a 25% discount for Clubcard members. Each comes with step-by-step cooking instructions and a QR code linking to cooking, plating and pairing tips. They launch in more than 160 larger Tesco stores on 22 September.
“We know life’s busy, but that doesn’t mean you have to miss out on amazing food at home,” said Tesco product development and innovation director Breige Donaghy.
“That’s why our chefs have created the Chef’s Collection – a range of dishes inspired by restaurant menus and packed with clever techniques that make it super easy to cook something special.
“With top-quality ingredients, and most of the prep already done, these dishes make it easy to create special food moments and transform a meal at home into something truly memorable.”
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Tesco executive chef Jamie Robinson said: “We’ve worked hard to bring authentic flavours from across the globe to customers’ kitchens without the stress of cooking from scratch.
“From the instantly recognisable smoke flavour we’ve designed to recreate the complex flavours of a traditional tandoor oven, to putting a new twist on classic dishes, our Chef’s Collection will help elevate your at-home dining experience.
“Most dishes have been gently slow-cooked, and come with our top cooking, pairing and plating tips to help you deliver great results every time.”
Tesco said a Censuswide survey of 2,000 Brits had found 30% admitted to having tried passing off supermarket meals as scratch cooking, rising to 60% among those aged 25-34. It also found 57% of those who go to restaurants were doing so less often this year compared to last. Reasons cited included cost, a preference to eat in the comfort of their own home, and saying they could make better dishes themselves.
The dishes:
British inspired
Blush Double Pork Chop with charcutière sauce and apple & brandy chutney: £20
Tender Lamb Rump with cannellini bean purée and wild garlic salsa: £20
Balsamic & Rosemary Lamb Shoulder with a tomato & olive sauce and ciabatta style crumb: £17.50
Succulent Pork Belly with a mustard & tarragon sauce and apple & brandy chutney: £17.50
Oak Smoked Chicken Crown with buttered hispi cabbage and a white wine infused chicken emulsion: £17.50
Indian inspired
Tandoori Spiced Chicken Supremes with a smoky butter masala sauce, tandoori spiced yogurt and onion crumb: £17.50
Masala Spiced Beef Cheeks with fiery madras sauce and crispy onion sprinkle: £17.50
Spiced Lamb Shanks with green tikka sauce and spiced onion sprinkle: £20
Italian inspired
Blush Shoulder of Pork with orange & star anise fennel and sundried tomato reduction: £17.50
Stuffed Beef Featherblade with a Porcini & Parmigiano Reggiano stuffing, peperonata and pine nut pesto: £17.50
’Nduja Stuffed Porchetta with a smoky garlic butter bean purée and hot honey & orange fennel: £17.50
Rosemary & Porcini Pork Shoulder with a Milanese sauce and herb crumb: £17.50
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