Currently at Tesco (in store, online and fuel) for each £20 you spend you will receive a discount sticker for Berndes products. The great thing is, you receive a sticker for each £20 within a shop, so if you spend £20 you will get 1 sticker, if you spend £40 you’ll get 2 and so on. Once you’ve collected 5 stickers you can claim an item from the Berndes range, available at Tesco, at a 70% discount. You can cast your eye over the full range and details of the offer here.
Berndes Cast Iron Review
Tesco recently send me a cast iron pot from the range and I’m impressed. Cast iron pots are the steady background noise in our kitchen, often used and rarely praised, this pot deserves some praise. Visually it is very stylish and in use it exceeded my expectations and happily rivals the quality of our Le Creuset pots, which we received as wedding presents. We have happily used it on our gas hob (which now resides in a skip) and on an induction hob at the apartment we have been staying at during our renovation and it has worked a dream on both types of hobs. I found it warms up quickly and retains heat beautifully and in my opinion is a worthwhile addition to any kitchen and should last for years.
Cooking cheaper cuts really works in cast iron pots, the flavours come out, you can use a little less meat and still serve up a delicious dish without spending a fortune. My favourite meats cuts to cook in a cast iron pot include lamb neck, chicken thighs and legs (rather than the more expensive chicken breasts) and beef on the bone, all of which produce an easy, thrifty meal. One pot meals are my go to because really, who can stand the faff of much else? I cooked up the following dish in my Berndes pot* over the weekend, which was received with applause from family and friends.
Moroccan Chicken and Chickpea One Pot Bake
4 chicken thighs (skin on)
4 chicken legs (skin on)
1/4 litre of chicken stock
1 tin of plum tomatoes
1 tin of chick peas
1 large white onion
1 large courgette
1 small squash
3 cloves of garlic
1 tsp paprika
Pinch of sea salt
1 tsp pink peppercorns
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 tsp of green peppercorns
25g caster sugar
Measure out your paprkia, cumin, sea salt, peppercorns, nutmeg, cloves and sugar into one bowl, mix and set aside. Place the cast iron on the hob and warm olive oil, before adding chopped onion and allowing to slowly brown. Next add the chicken, brown on one side before adding half of the chopped courgettes. Brown the other side of the chicken and allow before adding the thinly sliced garlic.
Now sprinkle in 3/4 of the spice mix, making sure to coat the chicken skin on both sides. If you prefer a deeper taste you can coat the chicken in the spice mix and leave in the fridge for a few hours. Once the chicken is golden brown on both sides and coated evenly in the spice mix add a tin of chickpeas (give them a quick rinse first), a tin of tomatoes, the squash and 1/4l of chicken stock. Add the rest of spice mix, leave to bubble for 5 minutes and add to your pre-heated oven at 170c. Allow to cook for 2 hours.
Serve with Pita Bread and Natural Yoghurt
You can pick up your stickers in store now but, but, but one lucky A Thrifty Mrs reader can win themselves a beautiful 24cm Berndes pot worth £120, you can check it out here.
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