Asda Magazine May 2023

DISCOVER A LEGEND OF SCRUMPTIOUS SNACKS WITH THE FABULOUSLY FLAVOURSOME, DELICIOUSLY WITH THE FABULOUSLY DELICIOUSLY TH T F LAVOURSOME, LO SLY F E CREAMY AND TIMELESS TASTE OF PRIMULA CHEESE.

READY TO SQUEEZE IN MORE FLAVOUR?

Hello

MakethemostofMay’sbankholidays!

One of my favourite ways to celebrate a bank holiday is dining al fresco in the sunshine with a cold drink in hand. So this month, I can’t wait to raise a glass as the smell of the first BBQ of the season drifts into my garden. I’ll keep an umbrella handy just in case! Whatever your plans are over the long weekends, we have everything you need to entertain family and friends at home – from cocktails and mocktails to gluten-free treats. If you’re looking for a showstopper, we’ve got a fit-for-royalty blueberry and lemon-layered trifle to wow your guests – and it’s super-easy to make with our recipe hack (but I won’t tell if you don’t).

My Kind Of… focuses on bank holiday feasts too, with three lovely families telling us what they’ll be cooking this May. Whether you’re enjoying a well-deserved break spending time with family and friends, or working – I hope you find some time to relax and enjoy May. Have you made any of our recipes? I’d love to see! Share with us at #AsdaMagazine.

Jessica Timms | Asda Magazine Editor asdamagazineeditor@asda.co.uk

Editor’spicks…

What’s inside

WIN £250! Join our READER PANEL on p88* and tell us what you think about our mag – you could win a £250 Asda gift card

09 11½ THINGS TO LOVE THIS MONTH

So many ideas and must-buys in your local Asda in May – don’t miss ’em!

13 STACEY SOLOMON

Stacey is inspired by our toast toppers plus, keeping the kids active in the holidays and eating plenty of veggies

Love to eat

Weekday meals and speedy suppers that keep your budget on track

16 LEAP INTO SPRING

Seasonal produce is the superstar in these tasty, flavourful, fuss-free meals

23 CHALLENGE GINO

Chef Gino D’Acampo comes up with a delish dessert idea for a lucky reader

24 COOK THE COVER

Dive into this awesome blueberry and lemon curd trifle, layer by luscious layer

26 LET’S RAISE A TOAST

We revamp this household favourite, from a mac ’n’ cheese toastie to a peach melba pudding

31 EVERYDAY HEROES: SWEET POTATO

A sweet, low-cost staple that can be mashed, roasted, baked… it’s a winner

34 THE TASTEMAKERS

From bean to cup, how roasters pick Extra Special coffee for you

40 STICK OR TWIT

Chocolate-drizzle flapjack or coconutoat fruity ball? Which will you choose…

46 BUON APPETITO

Thought you knew pasta? Renew your love for the dish with five key ingredients

52 CHIN CHIN!

Entertain friends with simple but showstopping cocktails and nibbles

58 MY KIND OF... FEASTS

With three celebration weekends in May, readers share their favourite food ideas

66 SMART LIVING

Super-savvy saver Mimi Harrison with advice on making the most of leftovers

68 HOLD THE GLUTEN

For Coeliac Awareness Week, try our delicious quiche, bagels, pizza and lemon drizzle cake recipes – so good…

68

Get the look

Beautiful you, beautiful home –the latest must-haves from George

74 THE EDIT

16 great buys and must-owns from the aisles to tempt you this month

77 HOME TRENDS

Give your garden that holiday feeling with George Home summertime

82 WHAT’S THE BUZZ?

Bee inspired by our stylish homeware and add sweet new seasonal touches to your kitchen, bathroom and more

84 FASHION SPECIAL

Shorts and floaty frocks to lighten your look at summer festivals, on holiday…

Feel good

Your go-to for inspiration, wellbeing tips and advice on how to be money-wise

90 LIVE YOUR BEST… MAY

Use your me-time to be mindful, try micro-workouts and eat more pulses

92 BE A SAVER

ITV’s This Morning regular Holly Jay-Smith with tips on being money-wise and nabbing those coupon bargains

94 BREAKFAST WITH CHAMPIONS

Asda Community Champion Simon Harron enjoys a cuppa with local charity worker Yvonne Fallis in Northern Ireland

98 WHAT’S ON MY PLATE

We catch up with ITVBe’s Billie Faiers

The Asda Magazine team

Editor Jessica Timms

Content Planner

Stephanie Martin

Content Co-ordinators

Nancy Stockdale

Natalie Graham

Senior Content Manager

Jenni Bass

Editor Alex Drew

Consultant Editor

Rebecca Denne

Art Directors Jo Clark, Hayley Ward

Editorial Director

Dan Linstead

Food Editors Rachel Beckwith, Gabriella English

Design Director Will Slater

Art Editors Laura Phillips, Kit Cheung

Chief Sub Editor

Katriel Costello

Client Director Clair Atkins

Account Director

Kayleigh Varnam

Account Manager Maria Rees

Workflow Manager

Lisa Houghton

With thanks to: Clare Watters, Lou Cassell

Asda Magazine is published by Our Media, an Immediate Group company, in partnership with Asda. Print sourced by HH Associates. While every care is taken in compiling the contents of this magazine, the proprietors assume no responsibility in effects arising therefrom. No part of the contents may be reproduced without prior permission.

Selected stores only. Subject to availability. Selected stores to

Our food & you

Welovebringingyouvaried,balancedandgreat-valuerecipe ideaseveryissue.Here’swhatyouneedtoknow

Our recipes

All our recipes are specially created with you in mind. We work with our chefs, nutrition team and leading recipe developers to create meal ideas that are easy, affordable and nutritious. Plus, we test every recipe carefully so you can trust they’ll work for you and your family. We promise to:

• Provide budget-friendly recipes to help you feed your family for less.

• Ensure meals are nutritionally balanced, and use everyday ingredients.

• Minimise food waste by using ingredients smartly and providing leftovers ideas.

Eggs

The eggs in our recipes are always medium-sized, unless otherwise stated.

Price per serve

Look out for the price per serve on selected recipes. It’s the total cost of a recipe’s ingredients divided by the total amount used per serve. When you see the recipes at asda.com/ good-living this same price per serve will be shown. Prices are correct at the time of the magazine going to print.

Recipe key facts

All our recipes include key facts on servings, prep time and our unique ‘faff factor’, a guide to how much skill and effort is involved in a recipe.

Serves 4

Typical serve size based on adult portions

Ready in 35 mins

Includes prep and cooking time

Faff factor = easy

From easy peasy to ‘brace yourself’ cooking

Look out for these symbols

We’ve included other handy hints throughout the magazine to highlight ingredients and recipes with special features.

For recipes to suit specific diets, look out for these, which refer to the dish as a whole:

V Vegetarian

VE Vegan

GF Gluten-free

DF Dairy-free

MF Milk-free

LF Lactose-free

EF Egg-free

d Freezable

These icons exclude optional serving suggestions. Always check the individual packet labels if cooking for someone with dietary requirements or allergies.

of your 5-a-dayu

Shows how many portions of fruit and veg are in a recipe.

At Asda, we like to make sure the healthiest choice is the easiest choice for our customers, so we’ve introduced our Asda Live Better logo. It shows you what the healthiest choices in Asda Own Brand are.

Nutritional information

All our recipes are reviewed by a registered nutritionist and information is shown in a ‘traffic light’ label. Green is low, while red shows a high percentage of an adult’s recommended daily intake, and amber is somewhere in the middle. The recommended daily calorie intake is 2,000 for women and 2,500 for men. All our recipes should be enjoyed as part of a varied diet and active lifestyle.

Budget recipes

B

We know that the pennies are being pinched right now, so we’re doing all we can to help. Look out for recipes with a low price per serve and low cook times.

Ways to shop IN STORE

SAVVY ONLY 85pASERVE

Find your nearest Asda at storelocator.asda.com.

SCAN & GO

Contactless payment and less checkout time – use a scanner or smartphone.

HOME DELIVERIES

Shop online and choose a home delivery slot.

CLICK & COLLECT

Shop online and pick up from one of over 450 UK locations.

OH, PETAL

May is when we as a nation get greenfingered as it’s the biggest gardening month of the year. Stock up on bedding plants and perennials with some fabulous deals – you’ll get 3 for £5 across selected 12cm perennials, 9cm climbers, 12cm herbs, alpines, and 12cm and 8-pack summer bedding plants. With a huge range of colours, shapes and sizes and popular varieties such as marigolds, begonias and petunias, your borders will bloom in no time.

100 YEARS OF DISNEY

This year is the 100th anniversary of Disney, giving us a great excuse to create more time for play* and to be inspired by the iconic stories and characters. The greatest tales live forever and it’s hard to imagine a world without our Disney favourites. With the Disney 100 collection of pjs for little ones and adults too, when the family snuggles down for the night in these cute-as-can-be pjs they’ll have nothing but fun times and the sweetest of dreams… Shop the Disney 100 range of pyjamas for all the family in store and at George.com.

Fruitofthe Month:British tomatoes

Us Brits eat tomatoes by the lorryload – and with British Tomato Fortnight running from 22 May–4 June, these juicy summer salad staples will be headlining. Make this the year you try growing your own with seeds and growbags from our seasonal aisle.

Photography: Ball

5BROWN OR RED?

The answer was conclusive – 64% of Brits favour the traditional brown sauce on their breakfast. That’s according to a recent survey† of 5,000. So 36% said tomato sauce. Surprised? We’re loving the brown sauce vibe. We were also interested to read that top of the list for chip toppings was – gravy! Any comments, devoted dippers? Write to asdamagazine editor@asda. co.uk.

National Doughnut

7MUNCHING THE NUMBERS: CORONATION CHICKEN SALAD

Looking for a right royal idea for a simple supper? Stop right here… This saucy salad is just the ticket. Cut the breast steaks into strips and shallow fry. Break up some lettuce leaves, quarter the juicy toms and toss in a bowl. Keep stirring the chicken as it won’t take long. Add the sauce at the last minute then, when all is cooked through, mix into the salad and top with a drizzle of the raita.

†Brown sauce survey: Bestbettingsites; Asda Crunchy & Juicy Cherry Tomatoes £3.08/kg, Asda Creamy Coronation Chicken Breast Steaks £11/kg, Asda Raita Dip 76.3p/100g; Asda Donuts 6-pack, 75p each

Asda Creamy Coronation Chicken Breast Steaks, £4.40/400g

Asda Crisp & Crunchy Little Gem Lettuce 2-pack, 42.5p/each

Asda Crunchy & Juicy Cherry Tomatoes, £1/325g

Weekruns from20–28May thisyear,soifyou wanttojoinin,nowis thetime.Ourtempting selectionincludes chociced,jammy classic,custard, glazedring,dipped, orsprinkled…

Asda Raita, £1.45/190g

Asda Donuts 6-pack, £4.50

8. MAY MUST-READS

Make May the month where you sit down and get the kids reading – it is National Share a Story Month after all. We have a great choice of books and some real favourites that will get your little bookworms excited about story-time. How about Roald Dahl’s Matilda, or David Walliams The Midnight Gang? Maybe Julia Donaldson’s Gruffalo or Zog will get them giggling? We’ve something to tickle everyone’s fancy, so dive in… All cost £4 and, best of all, buy two and you’ll get them for £7.

Your Cashpot

Since we launched Asda Rewards you’ve told us how much you’ve enjoyed ‘Earning Pounds*, not points’. It has been a great success and we’ll continue to give you great ways to earn. Scan every time you shop and spend your Cashpot by converting your Pounds into vouchers to spend in store and online at Asda.com.

This is the way… to enjoy a hot beverage: Baby Yoda mug, £5

DoesDarthVaderor LukeSkywalkerrock yourworld?Areyoua PrincessLeiaora Stormtrooperfan? Whetheryouyearnfor distantgalaxies,orfancy grapplingwithalight sabre,onStarWarsDay, Maythe4thbewithyou…

1/2

Desiccated coconut

Use leftover desiccated coconut from flapjacks on page 44 to coat strips of chicken or fish before baking. Or toast them lightly in a pan before stirring into a curry for added flavour and texture.

11.

NATIONAL

FISH & CHIP DAY

Book in a chippy tea – it’s National Fish and Chip Day on 2 June. Once a newspaperclad seaside staple, you can now find this firm favourite in various guises throughout eating establishments nationwide. All those who still prefer eating it from a bag on the hoof shout ‘Aye!’.

&funtimes Fresh air

Stacey chats about her favourite toast topper and ways to keep the kids entertained during the bank holidays

Helloeveryone!Canyou believeit’sMayalready? Whatatreatwehavethis monthwiththreebankholidays–Iknowsomeofyouwillbeworking overthosedates,soIhopeyoufind sometimetorelaxverysoon.

Tryandusethetimetocheckin withyourself.Wecanallgoalong keepingbusy,feelingjustfine,but weallneedaremindertoslowdown andrechargesometimes.

ThismonthstartswithNational WeaningWeek(4–10May)which gotmethinkingImustdigoutthe recipesIusedformydaughterRose, forwhenthetime comestoweanBelle.

I’malwaysafterquick andeasyideas–the mosteffortlessthing IusedtodoforRose wascutanavocado inhalfandsmoosh itup.Youdon’teven needabowl–justuse theavocadoskin.

Withmylittle ones,I’vefoundthatifinthefirst coupleofmonthsofweaningIgive themmoreveggiesoveranything sweetlikefruit,they’relesslikelyto haveasweettooth.Itriedthemwith everythingfromavocadostocelery inthehopesthey’deatthemforever,

anditseemstohave workedsofar…It’saway offyetforBelle,butIhope whenshedoesshowsigns thatshe’sreadytoweanit allgoesokay.

I’vebeencomingup withsomeactivitiesfor thekids’halfterm.There areloadsofmoneyconsciouswaystokeep thementertainedathome. Duringlockdown,the kidsandImadeourownnoughts andcrossesgameoutofsticksand stonesfromthegarden.Wespent agesplayingoutand theylovedit.Alsoin thegarden,wemade lavalampsoutof oil,waterandfood colouring.Sosimple andyetsomuchfun.

Let’shopewehave goodweatherforthe restofMay,soweget tospendevenmore timeoutside.Ilove havingthewindowsanddoorswide open,andfeelingallthatfreshair waftingintothehouse. Havealovelyday,andseeyou allnexttime.x

FollowStacey@staceysolomon

‘This month I’m… …feeling very inspired by the toast recipes in this issue. I love toast – it’s so simple but you can make it really tasty. We’re big fans of banana on toast (controversial, I know!) as a quick lunch, or if we fancy something with a brunchy feel at the weekend, I love to do a smashed avocado on sourdough bread with a squeeze of lime and crumbled feta. A little bit of bacon and a fried egg is a family favourite too. What are you putting on yours?’

on

Love to eat

BankHolidayfeasts,budget-savvymealsandatreatortwo…

Kingofthehotdogs

Theextrabankholidaymeansmorehourstoget grill-sideatabarbecue,cookingupafeastofmeats. Andwe’vecomeupwithasuper-sizeddogforthe Coronationweekendthat’sworthyofthecrown. Bigenoughtoshare,slatheronplentyof toppings–onions,mustardandketchup areallfitfortheoccasion.King-Sized Sausage,£2.50;ExtraSpecialXLHot DogRoll,2-pack,£1.50

Photographer: Heidi Coppock-Beard

WHAT’S FOR DINNER?

Leap into spring

Step out of hibernation mode with these colourful dishes that make the most of the season’s produce superstars. From lighter fish to rainbow veggies, dinner is served

RECIPES ESTHER CLARK AND TROY WILLIS PHOTOGRAPHS GARETH MORGANS

Caramelised leek and tarragon chicken traybake

Fresh, light and filling, this fuss-free midweek dinner has a winning creamy texture and herby flavours. Serve with sweet potato and green veggies.

Serves 4 | Ready in 50 mins

Faff factor | EF d

• 2 leeks, thickly sliced

• 500g sweet potatoes, peeled and chopped into 3cm chunks

• 2 tbsp olive oil

• 1.1kg Asda Succulent Chicken Thighs

• 350ml hot chicken stock, made with

1 low salt stock cube

• 100ml 50% less fat crème fraîche

• 2 tsp Dijon mustard

• 2 garlic cloves, crushed

• 2 tsp dried tarragon

• 180g green beans, trimmed

• ½ small pack fresh parsley, finely chopped

• crusty bread, to serve (optional)

1 Preheat the oven to 200°C/180°C fan/ gas 4. Put the leeks and sweet potato in a large deep-sided roasting tin then drizzle with 2 tbsp of the oil, season and toss to combine. Roast for 10 mins.

2 Heat the remaining 1 tbsp oil in a

large non-stick frying pan over a high heat. Season the chicken thighs and fry for 2 mins on each side until golden and crisp. Arrange the chicken skin-side up on top of the veg then roast for 20 mins or until the leeks start to caramelise.

3 Whisk the hot stock, crème fraîche, mustard, garlic and tarragon in a jug. Add the beans to the tin then pour in the stock mixture around the chicken, avoiding the skin. Return to the oven for a further 15 mins or until the chicken skin is crisp and the veg is tender.

4 Sprinkle with parsley, adjust the seasoning and serve with the crusty bread, if using, to mop up the sauce.

Cook’s tip: Frying the chicken first helps to keep the skin nice and crispy.

Gnocchi primavera

Fluffy gnocchi and spring veg make a warming dish for a cool May evening.

Serves 4 | Ready in 20 mins

Faff factor |

• 1 tbsp olive oil

• 1 small onion, thinly sliced

• 1 large garlic clove, thinly sliced

• pinch of chilli flakes (optional)

• 300ml vegetable stock, made with 1 low salt stock cube

• 1 x 500g bag fresh gnocchi

• 230g asparagus, cut into 4cm lengths

• 100g frozen peas

• 1 courgette, coarsely grated

• 1 tbsp green pesto

• ½ lemon, finely zested and juiced

• 30g vegetarian hard cheese, finely grated

• ½ small bunch basil, finely chopped

1 Heat the olive oil in a large non-stick frying pan over medium heat. Add the onion and fry for 7 mins or until beginning to soften. Add the garlic and chilli and fry for a further minute. Pour in the hot stock, gnocchi and asparagus, season and cook for 5 mins, uncovered, stirring regularly.

2 Add the peas and courgette to the pan and simmer for 3 mins until the gnocchi is cooked through and the vegetables are tender.

3 Toss everything together with the pesto, lemon zest and juice, half the cheese and basil. Taste and adjust seasoning then serve in bowls topped with the remaining cheese and a few basil leaves to garnish.

Cook’s tip: Swap asparagus spears for small florets of broccoli.

In season

Primavera means ‘spring’ in Italian and is often used to describe a dish full of flavoursome fresh green veg.

WHAT’S

FOR DINNER?

SPRINGTIME SUPPERS

Pink beetroot fusilli

Beige pasta, be gone! Choose a colour-popping dish with a tangy feta twist instead.

Serves 4 | Ready in 15 mins

Faff factor

• 350g wholewheat fusilli pasta

• 1 x 250g pack cooked beetroot

• 150g vegan feta, chopped, plus extra to serve

• ½ lemon, juiced

• 50ml oat or soya milk

• 100g baby spinach, shredded

• 30g pine nuts, toasted

• ½ small pack basil, torn

1 Bring a pan of lightly salted water to the boil and cook the pasta according to the packet instructions.

2 Meanwhile tip the beetroot, feta, lemon juice, oat or soya milk and some salt and pepper into a blender and blitz until super smooth.

3 Once cooked, drain the pasta and reserve 100ml of the starchy pasta water. In a pan set over a low heat, toss together the pasta, reserved water, beetroot mix and spinach then warm through until the spinach has wilted.

4 Season to taste and tip into bowls. Top with a scattering of pine nuts and basil leaves, crumbling over a little extra vegan feta, if you like.

Cook’s tip: Swap the fresh leaves for defrosted frozen spinach.

Eat cold leftovers with extra spinach for a showstopping packed lunch.

Chorizo and hasselback potato salad

Mix Mediterranean flavours with crispy spuds for a taste and texture sensation.

Serves 4 | Ready in 1 hr 10 mins

Faff factor | GF EF |

• 500g new potatoes

• 2 tbsp olive oil

• 3 sprigs rosemary

• 2 garlic cloves, bashed

• 100g chorizo, sliced into 5mm rounds

• 100g fat free Greek-style yoghurt

• ½ lemon, juiced

• 1 tsp paprika

• 150g baby spinach

• 80g green pitted olives, halved

• 60g sundried tomatoes, drained and chopped into bite-sized pieces

• 30g flaked almonds, toasted

1 Preheat the oven to 200°C/180°C fan/ gas 6. Use a metal skewer and insert through the back of the longer side of each potato. It should go through most of the potato. Place on a chopping board, skewer-side down, and slice through the potato (be careful not to cut all the way through on both ends). You can also put each potato in between the handles of two wooden spoons, and cut through to the spoon. Remove the skewer and repeat with the remaining potatoes.

2 Put the potatoes cut-side up on a baking tray and drizzle over the oil. Toss in the rosemary and bashed garlic and season well. Roast for 50 mins–1 hr, adding the chorizo for the last 10 mins, until the potatoes are tender throughout and the tops are golden and crisp. Baste with oil halfway through.

3 Whisk the yoghurt, lemon, paprika and a pinch of salt together in a small bowl with 40–50ml of water to loosen.

4 Toss the spinach with the olives and sundried tomatoes. Spread on a serving plate with the potatoes and chorizo and drizzle over the yoghurt dressing. Top with the toasted almonds.

These stylish roasties originate from Sweden. A chef at the restaurant Hasselbacken, Stockholm, invented the dish.

Sliced is nice

Asian-style cod with satay spring greens

Get your fill of in-season spring veggies and a sauce you’ll go nuts over.

Serves 4 | Ready in 20 mins

Faff factor

• 4 cod fillets

• 2 tbsp sesame oil

• pinch of chilli flakes

• 200g Tenderstem broccoli, halved

• 160g mangetout

• ½ savoy cabbage, shredded

• 2 carrots, thinly sliced

• 1 garlic clove, thinly sliced

• 1 thumb-sized piece of ginger, peeled and grated

• 1 tbsp low salt soy

• 1 tbsp sesame seeds

• lime wedges, to serve

For the satay sauce

• 130g smooth peanut butter

• 2 tbsp low salt soy sauce

• 2 limes, juiced

• 130ml warm water

1 Preheat the oven to 200°C/180°C fan/ gas 6. Wrap each cod fillet in a square of foil along with a little drizzle of sesame oil, chilli flakes and some salt. Place the parcels on a baking tray and bake for 20 mins.

2 Meanwhile heat the remaining oil in a wok or non-stick frying pan. Add the broccoli, mangetout, cabbage and carrot and fry over a high heat for 7–10 mins until lightly charred and tender. Add the garlic and ginger and cook for 1 min then stir through the soy.

3 To make the satay, blitz all the ingredients together in a high-speed blender until you have a smooth, pourable sauce.

4 Serve the veg in bowls. Top with the fish and drizzle over the satay sauce. Finish with some sesame seeds, a few extra wedges of lime to squeeze over and brown rice or noodles.

Cook’s tip: To get even more colour onto your plate, swap the cod fillets for pieces of skinless pink salmon.

No waste

Add leftover cabbage to make colcannon, an Irish dish of potatoes and cabbage mashed with onion, butter, milk and herbs.

Gino

Your secret weapons…

Jude,youmaythinkpuddingsaretrickybuttherearemany dessertsyoucanmakewithnobakingwhatsoever,like cheesecake.Orafresh,zestylemonmousse–whichyoucan alsoaddsummerfruitsto,likeraspberriesorstrawberriesfor flavour.Buttoday,it’sallaboutchocolateandhazelnut –anall-timefavouritecombinationofmine–andfantasticin acheesecake.Firstjob,blitzthebiscuitsinafoodprocessor –awholepackofdigestives,300g–andadd150gofmelted butter,andblitzagain.Pressfirmlyintothebottomofa non-stickcaketin–springformisgood,say23cm.Coverwith clingfilmandputitinthefridgetofirmitup.Nowforthe beautifulsoftfilling–it’sunbelievable.Put700gfull-fatcream cheeseinabowlwith50gicingsugarandwhisktogether. Add400gchocolatespread–hazelnutchocolatespreadifyou can–2tspofvanillaextractand2tbspcocoapowderand whiskagainuntilsmooth.Thecocoapowderaddsalittle bitterness–spoonthisoveryourbiscuitbase.Gentlybangthe tinonatabletoptoremoveanyairbubblesandcreateaflat surface.Leaveinthefridgeforatleast6hrs.Now,thetopping. Inanotherbasin,mix200gmoreofchocolatespreadwith2tsp ofvanillaextract.Gentlybring80mldoublecreamtoa simmerinasaucepanandpourintothechocolatemix.Slowly stiritalltogether–itwillmakearich,darkglaze.Letthiscool andpouroverthechilledcheesecake.Coverwithclingfilm againandcoolforanother2hrsinthefridge.Thensprinkle withchopped,toastedhazelnuts.Now,nomorewaiting,dig in!Takethiscreamy,crunchyno-cookchocolatepudtoyour dinnerparty,Jude,andyourfriendswillgocrazyforit. ●

This month, we’ve found a dreamy dinner party pudding, courtesy of our fave Italian chef

Gino, a friend has asked me to bring a pudding along to a dinner party. I’m an okay cook but I don’t want to spend all day at it. Can you suggest something that’s a little bit special but won’t be too time-consuming or complicated to make?

JUDE, GLASGOW

Gino D’Acampo Mixing Bowl, £12

Gino D’Acampo Kitchen Scale, £9

lovelylayers

flavours

Blueberry and lemon curd trifle

Serves 18–20 | Ready in 55 mins, plus cooling time

Faff factor | V

For the custard

• 400ml whole milk

• 400ml double cream

• 8 egg yolks

• 150g caster sugar

• 2 tbsp cornflour

For the compote

• 325g Asda Frozen Blueberries

• 2 lemons, zest and juice

• 50g caster sugar

• 200g fresh blueberries

To assemble

• 2 The Bakery at Asda Lemon Cakes

• 400g lemon curd

• 1 lemon

• 600ml double cream

• 3 tbsp caster sugar

• 200g fresh blueberries

• fresh mint leaves, to decorate

1 Start by making the custard. Add the milk and cream to a saucepan set over a medium heat and bring to a boil, stirring occasionally. Tip the egg yolks, caster sugar and cornflour into a large bowl and use a balloon whisk to whisk until pale and fluffy.

2 Pour half of the boiling cream mixture into the egg yolks and whisk to combine. Turn the heat down and whisk the egg mixture into the remaining cream in the saucepan. Whisk over a low-medium heat for 3–4 mins until just simmering and thickened.

3 Remove from the heat, place a sheet of clingfilm on top to stop a film from forming and leave to cool completely.

4 Meanwhile, make the compote by putting the frozen blueberries, lemon zest and juice and caster sugar in a pan. Stir and simmer over a medium heat for 8–10 mins until you have a thick syrup. Fold through the fresh blueberries, then set aside to cool.

5 When ready to assemble the trifle, cut the lemon cake into 2cm pieces. Place the curd in a bowl and beat with a wooden spoon until loosened. Use a

peeler to peel strips of lemon zest and cut these into fine strips.

6 To assemble, place half the cake in the base of a 20cm, 3 litre trifle bowl and cover with half the lemon curd. Spoon over half the custard mixture and top with half of the blueberry compote. Layer again with the remaining cake, lemon curd, custard and blueberry compote.

7 Place the double cream and 3 tbsp caster sugar in a large bowl and use an electric whisk to beat until soft peaks form – this means when you lift the beaters out of the mixture, the cream should hold a loose peak shape that droops very slightly. Spoon this cream over the top of the trifle. To finish, sprinkle over fresh blueberries, sprigs of mint and lemon zest before serving.

RECIPES LIBERTY MENDEZ PHOTOGRAPHS JONATHAN GREGSON

The quintessential British dessert can be trifled with… Try our blueberries and zesty lemon

Smoky sausages and beans on toast

Load up slices of sourdough with classic porkies sprinkled with smoky spices to make a midweek pick-me-up.

Serves 4 | Ready in 20 mins

Faff factor |

• 1 tbsp vegetable oil

• 1 small red onion, thinly sliced

• 1 garlic clove, crushed

• 4 Asda Classic Pork Sausages

• 1 tbsp smoked paprika

• 1 tbsp dried mixed herbs

• 2 x 410g tins Asda Baked Beans

• 8 slices Asda Rye Sourdough

• 10g fresh parsley, roughly chopped

1 Heat the vegetable oil in a large saucepan over a medium heat. Add the sliced onion and fry for 3–4 mins until it begins to soften. Add the garlic and fry for a further 1–2 mins.

2 Slice the sausages into 2cm rings and add to the pan. Fry for 4–5 mins until the pieces start to brown. Sprinkle in the paprika and mixed herbs and stir through. Cook for a further 1 min.

3 Add the baked beans along with half a tin of water. Allow to simmer and gently reduce over a medium heat for 5 mins, stirring regularly.

4 Toast the sourdough slices until golden. Remove the beans from the heat once thickened and stir through the parsley and season accordingly. Spoon over the toast and serve.

Leftovers tip: Cook the remaining two sausages from the pack and slice in half. Grill cherry tomatoes and red peppers, then add fried onion to make a cheeky breakfast in a bun.

Serving suggestions: Top with grated cheddar cheese and a splash of Worcestershire sauce if desired.

BUDGET SAVVY

Tomato bruschetta

Super-simple Italian toasts – the taste of ‘summer is coming’ on a plate…

Serves 4 | Ready in 5 mins

Faff factor

V EF

• 200g Asda Vine Ripened Tomatoes

• 10g fresh basil, roughly chopped

• 4 thick slices sourdough

• 1 garlic clove

• 1–2 tbsp Asda Balsamic Glaze

• 25g feta, to serve

• drizzle of oil, to serve (optional)

1 First, chop the tomatoes into quarters or into eighths depending on their size.

2 Place the tomatoes in a bowl with the chopped basil, then season with a little salt and pepper and stir. Set aside to allow the flavours to develop.

3 Toast the sourdough slices in a toaster or using a griddle pan until golden brown. Peel the garlic and gently rub the clove over the hot toast.

4 Spoon the tomatoes onto the toast and finish with the balsamic glaze and crumbled feta. If you like, add a drizzle of oil and more basil before serving.

Leftovers tip: Chop extra bread into cubes, add oil and fry to make croutons.

Mac ’n’ cheese toastie

A gooey, melted-centre sandwich toasted to buttery, golden perfection… This is the cheeky ‘pasta’ dish you never thought you needed.

Serves 4 | Ready in 15 mins

Faff factor | V EF

• 250g Asda Macaroni Pasta

• 200g Asda Original Soft Cheese

• 75g mature cheddar, grated

• 50g Asda Grated Mozzarella

• 1 tsp English mustard

• 1 tbsp milk

• 1–2 handfuls of spinach

• 8 thick slices Asda Tiger

Bloomer Bread

• 30g butter

1 Cook the macaroni according to packet instructions. Drain the pasta and return to the pan along with the soft cheese, cheddar, grated mozzarella, mustard and milk. Season

lightly with salt and pepper. Stir together until the pasta is well-coated and the cheese begins to melt.

2 Put half a kettle of water on to boil and place the spinach in a sieve. Carefully pour the hot water over the spinach to wilt and allow to drain, then gently press to remove any excess moisture.

3 Divide the pasta mixture between 4 slices of bread, add the wilted spinach and top with the remaining slices of bread to form 4 sandwiches, giving each one a firm press down.

4 Melt half the butter in a large frying pan and place in the first two sandwiches. Fry for 2 mins over a medium heat until golden, then flip over and toast for a further 2 mins.

5 As you fry each one, place in a warm

The best cheesy bites

Allow leftover mac ’n’ cheese mix to cool and set. Roll into walnut-sized balls, breadcrumb and deep-fry –delicioso!

oven while you repeat the process. Slice and serve immediately.

Cook’s tip: Don’t leave these delicious toasties hanging around – for best results, make and eat fresh. Try adding 60g crispy smoked bacon pieces –simply stir through the macaroni mixture before spooning onto the bread.

Serving suggestions: A crisp green salad with a tangy dressing and a few ripe tomatoes.

Peach melba toast

Slather the classical flavours of the fruity dessert on top of lightly toasted bread with slightly sweetened ricotta cheese for a pudding surprise.

Serves 4 | Ready in 10 mins

Faff factor | V EF

• 2 ripe peaches

• 15g unsalted butter

• 3 tbsp Asda Clear Honey

• 1 x 250g pot Asda Ricotta Cheese

• 1 tsp almond essence

• 100g raspberries, chopped

• 4 slices Asda White Farmhouse Bread, or similar

• 10g fresh thyme, to serve

BUDGET SAVVY

1 Cut the peaches in half, discard the stone then slice. Place the butter in a frying pan set over a medium heat.

2 Once the butter has melted, add the peaches and 2 tbsp honey to the pan. Fry for 3–4 mins until the peaches are starting to caramelise, then turn and repeat until all sides are golden.

3 Meanwhile, whisk together the ricotta, almond essence and remaining 1 tbsp honey in a small bowl until smooth. Stir through the raspberries.

4 Toast the bread until golden. Top each slice with a generous spoonful of sweetened ricotta followed by the caramelised peaches. Add the picked

leaves of some fresh thyme to serve, with an extra drizzle of honey if desired.

Cook’s tip: Use growing thyme from a pot or the garden for this recipe as the ready-cut variety has the tendency to be a little tougher.

Leftovers tip: Almond essence is not just for cakes – why not try a dash in your porridge, some stewed fruit or even in a cup of coffee.

Just peachy

Use tinned fruit if you can’t get hold of fresh peaches – reduce the honey as they’ll be sweeter.

Blueberry French toast

This fancy friend of eggy bread is super-speedy and made from just a handful of simple ingredients. Your morning toast has never tasted so sweet.

Serves 4 | Ready in 15 mins |

Faff factor | V

• 300g blueberries

• 70g Asda Pure Clear Honey

• ½ an orange, zest and juice

• 2 eggs

• 1 tsp vanilla essence

• 230g Asda Greek Style Yoghurt

• 80ml semi skimmed milk

• 4 thick slices Asda Baker’s Selection

Crusty Coburg, or similar

• 30g butter

1 First make the blueberry compote. Place 200g blueberries in a small saucepan along with 40g honey and the orange zest and juice.

2 Place over a medium heat and bring to a simmer, then reduce for 8–10 mins, stirring regularly. Once jam-like, remove from the heat and allow to cool.

3 Meanwhile, in a shallow dish combine the eggs, vanilla, 30g yoghurt, milk and remaining 30g honey and whisk together well. Lay the slices of bread in the egg mixture ensuring both sides are well coated. Allow the bread to absorb the mixture for 5 mins.

4 Gently heat the butter in a large frying pan over a medium to low heat. Carefully lay the slices of bread in the pan and fry for 2–3 mins on either side until golden and crisp.

5 While the bread is frying, fold and ripple half the cooled compote through

the remaining 200g yoghurt.

6 To serve, place a slice of French toast on a plate, spoon over the rippled yoghurt followed by a little more compote. Finish with the reserved fresh blueberries and serve.

Cook’s tip: Make sure your compote is nicely cooled before folding through otherwise the yoghurt will curdle. Serving suggestions: For a citrussy finish, grate over a little orange zest.

Berry be good Leftover blueberry yoghurt is delicious the next day served with some granola or on top of overnight oats.

Sweet

This budget-priced, orange-hued relative of the spud gives us much more than skin-on fries – make way for snacks, salads and even cakes…

RECIPES SARAH COOK

Sweet potato fishcakes with red cabbage slaw

Flavour-packed, melt-in-the-mouth patties with crunchy super-salad.

Serves 4 | Ready in 1 hr

Faff factor |

• 600g sweet potatoes, peeled and cut into big chunks, about 4–5cm

• 300g floury potatoes, peeled and chopped like the sweet potatoes

• 400g red cabbage

• 3 carrots (about 225g), peeled

• 2 limes, 1 zested, 1½ juiced

• 15g fresh ginger, peeled and roughly chopped

• 2 tsp caster sugar

• 2 tbsp vegetable oil

• 30g pack fresh coriander

• 213g tin pink salmon, drained

1 Steam or boil the sweet and white potatoes separately for 10–15 mins until really soft. If you have a steamer basket, steam the sweet potatoes set over the pan of boiling floury potatoes while they cook. Drain all and return the potatoes to their pans to steam dry.

2 For the slaw, finely shred the cabbage, and then either coarsely grate or shred the carrots into fine matchsticks.

Whizz together the lime juice, ginger, sugar, 4 tsp oil and 1 tbsp of water in a mini blender or with a stick blender until smooth. Pour over the vegetables, season and mix together well.

3 Mash the potatoes together until smooth. Finely chop 2 tbsp coriander and add to the potatoes along with the lime zest and some seasoning. Mix well, then add the salmon and gently mix so it doesn’t break up too much. Divide into 8 portions; shape into patties.

4 Heat a non-stick frying pan with 1 tsp of the remaining oil and fry the patties over a low-medium heat until golden on both sides. Keep warm in a low oven while you repeat with the last 1 tsp oil to fry the remaining cakes.

5 Roughly chop the rest of the coriander and stir through the slaw. Cut the leftover lime half into wedges. Serve both on the side with the hot fishcakes.

Roast veg salad with grains and kale pesto

This veggie-loaded dish and whizzed-up topping will set your taste buds to zing – kapow!

Serves 4 | Ready in 40 mins

Faff factor | V EF |

• 600g sweet potatoes, peeled and cut into 3cm chunks

• 3 garlic cloves, skin on

• 2 tbsp olive oil

• 2 red onions, cut into wedges

• 1 red pepper, deseeded and cut into bite-sized chunks

• 1 vegetable stock cube

• 175g bulgur wheat

• 75g sliced curly kale, weighed after removing the thick stalks

• 1 lemon, zested and juiced

• 50g Essentials Hard Cheese, grated

• 1 x 400g tin green lentils, rinsed and drained (or 125g dried lentils; follow pack cooking instructions)

1 Preheat the oven to 200°C/ 180°C fan/gas 4. Line a large baking tray with baking paper; add the sweet potato and garlic. Drizzle with 1 tbsp oil, season and roast for 10 mins.

2 Stir the red onion through the potatoes and roast for another 10 mins. Finally stir through the red pepper, remove the roasted garlic cloves (reserve for the pesto), and roast for 15 mins more until all the vegetables are tender and golden.

3 Meanwhile, boil the kettle. Crumble the stock cube into a measuring jug, add

Patty perfection

Steaming the sweet potatoes will make the patties firmer when formed, as will mixing in the white potatoes.

350ml of boiling water and stir to mostly dissolve. Put the bulgur wheat into a large heatproof bowl, pour over the stock and cover with a plate. Leave for 15 mins.

4 To make the pesto put the kale, lemon juice, grated cheese, remaining oil and 3 tbsp water into a food processor. Remove the roasted garlic from their skins and add into the processor. Blitz to make a pesto.

5 When the bulgur wheat is ready – it should have a little bite – mix with the lemon zest and 1 heaped tbsp of the pesto. Toss the roasted veg and lentils through the bulgur wheat and pile onto a serving platter, with the rest of the pesto spooned over.

BUDGET SAVVYONLY 99p A SERVE

Cinnamon and sweet potato muffins

BUDGET SAVVYONLY 73p A SERVE

Using orangey mash means sugar content is reduced in these cupcakes-with-a-superpower. Snaffle them up for anytime treats.

Makes 12 | Ready in 35 mins, plus potato cooking Faff factor

• 1 tsp chia seeds

• 125ml milk – oat, almond or soya

• 350g cooked flesh from baked sweet potatoes, skins discarded

• 85g light brown sugar

• 125ml vegetable oil

• 1 tbsp vanilla extract

• 250g plain flour

• 2 tsp baking powder

• 1½ tsp cinnamon or mixed spice

• 50g pecans, finely chopped

1 Mix the chia seeds with your chosen milk and set aside while you get the rest of the batter ready.

2 Preheat the oven to 200°C/180°C fan/gas 4 and line a 12–hole muffin tin with paper cases. In a bowl mash the sweet potato until smooth, then add in the sugar, oil and vanilla and mash again. In another large bowl combine

the flour, baking powder, cinnamon and a pinch of salt.

3 Stir the wet ingredients into the dry. Lightly fold through half of the pecans then divide the mixture between the paper cases. Scatter the rest of the chopped pecans over the top and bake in the oven on a middle shelf for 17–20 mins until a skewer poked into the centre comes out clean.

Cook’s tip: Sweet potatoes can be watery if boiled, so bake them. For a microwave, pierce potatoes a few times with a fork, then cook on a high heat for 5–6 mins for one potato, or until a skewer slides in easily. In an air fryer or oven bake at 200°C/ 180°C fan/gas 4 (15–25 mins in an air fryer, 30–45 mins in an oven) until soft.

Wake up and smell the coffee? ‘Yes please’ says Becky Mundy, whose job is to do just that when she selects beans for the Asda Extra Special range

WORDS HELEN RENSHAW PHOTOGRAPHS JOANNE CRAWFORD FOOD PHOTOGRAPHY GARETH MORGANS

of beans

of b beeaans

Asda Extra Special Colombian Fairtrade Coffee Beans, £3*

Likemanyofus,BeckyMundystartsher daywithanenliveningcupofcoffee. ButthecomparisonbetweenBeckyand therestofussleepyheadsendsright there:onlyaselectfewgoontotaste another250cupsbeforebedtime.

BeckyisabuyerforTaylorsofHarrogate, suppliersoftheAsdasingleoriginExtraSpecial rangeofgroundandbeancoffees,andoneofjust 129accreditedQGradersworkingintheUKtoday* . Thiselitebunch–trainedtobehighlyskilledinthe sensoryevaluationofthecoffee–areonamission toensurewewakeuptocoffeeofimpeccable quality.Theycantastehundredsofcupsina workingday–butitdoesn’tallgodownthehatch.

‘Idon’tswallowthecoffee!’saysBecky.‘Infact, Ionlydrinktwocupsaday,becauseI’msensitiveto caffeine.WhenI’m‘cupping’–thetechnicalterm forcoffeetasting–atableislinedwithcupsand Iwalkalongslurpingfromaspecialspoonbefore spittingintoaspittoon.It’ssimilartowinetasting.’

The coffee journey

TaylorsisaHarrogate-basedfamilybusinessthat’s beendevotedtocreatingoutstandingteaandcoffee sincefounderCharlesTaylorfirstsetupshopback in1886.Thecompanyremainsahotspotforcoffee expertisetoday–severalofthenation’ssmall bandofQGradersworkthere.Thecompanytakes enormouspridein‘doingthingsproperly’,which meansshowingcareandrespecttoeveryoneon thecoffeejourney–fromproducersindistant landstothelikesofus,whorelyonourmorning mugtofacetheday.

ThoughstillaYorkshirefamilybusiness,that familyisanextendedonewithmanyhonorary

members–relationshipsinthecountriesoforigin arenurturedoverdecades,andcoffeeissourced withcareforfarmers,theircommunities,andthe environmentasessential.Thisethosfirstattracted Beckytothecompany10yearsago.

Shespentsixmonthsvisitingcoffeeproducers inEastAfricaandLatinAmericaaspartofher training,clockingupeightcountriesalongthe way.She’svisitedmanymoresince:‘Youcanlearn alotintheUK,butmeetingproducersface-to-face issovaluable,’shesays.‘Seeingcoffeegrown, harvested,andprocessedinitscountryoforigin takesyourknowledgetoawholeotherlevel.’

Coffee beans arrive in their natural ‘green’, state before they are roasted in house at Taylors

Coffeebeansgrowinasimilarwaytocherries. Theylooklikecranberriesonsmall,bushytrees. Thebeanistheseedinsidethefruit.Themost commonspeciesarearabicaandrobusta,with arabicaregardedasabetter-qualitybean,with morecomplexflavours°.Theouterfruitisremoved inthecountryoforigin,leavingthebeaninthe ‘green’state,whichishowitarrivesintheUK,to beroastedinhousebyTaylors’expertroasters.

‘I find something new and interesting in every single coffee I taste’

‘Suchknowledgeandcaregoesintothebeans beforetheyleavethecountryoforigin,’saysBecky. ‘Thefarmerscarepassionatelyaboutwhattheydo. Itakebagsoftheroastedcoffeetohandoutwhen Ivisitandseeingtheirprideisincredible.’

Sourcing the bean

Taylorssourcesbeansfromalloverthecoffee–growingworldfortheAsdaExtraSpecialrange, includingKenya,whereatypicalproducerisa smallfamilyfarmwitharound300coffeetrees, plusbananas,vegetables,andafewanimalsforthe family’suse.

‘Coffee-growingregionstendtobebeautiful –forested,mountainsidelocations,welloffthe beatentrack,’saysBecky.‘I’mofteninvitedintothe farmers’homes,toeatwiththefamily.’

Taylorsalsoworkswithlocalcommunitieson neighbourhoodprojects.InRwanda,fromwhere TaylorsissourcinganewExtraSpecialcoffee launchinglaterthisyear,Beckyrecentlyvisited farmersharvestingcherryontheshoresofLake Kivu.Butit’sbackintheUKthatBecky’scoffee superpowersreallycomeintoplay.

SheworkedatTaylorsasatraineebeforetaking herQGraderexams.Trainingtakestwoyears, involves20examsandisnotoriouslydifficult** QGradersaretaughttogradecoffeesoutof100 accordingtotheSCA(SpecialityCoffeeAssociation) scoringsystem† –allAsdaExtraSpecialcoffeeis

fromarabicabeansandrated80orabove,which meansitisclassedasaspecialitycoffee.

‘Ineverstoplearning,’saysBecky.‘Coffeehas somanyidentifiableflavoursinit–fromthetype oftree,thesoil,theclimate,thealtitude.Allthese thingsplayapart,asdoesacidity,sweetness,ahost ofdifferentaromasand‘mouthfeel’,which iswhetherthecoffeeisthinorheavyinthemouth. Roastingthenaddsanotherdimensionbybringing outthebestqualitiesineachindividualcoffee. AcoffeefromBrazilislikelytobefull-bodiedwith nutty,chocolatey,raisinynotesandroastedovera longerperiod;coffeefromEthiopiamaybegivena shorterroasttobringoutitslightercharacterand notesofpeach,bergamotandlemon.

‘CoffeefromKenya,likethatusedintheExtra Specialrange,ismyfavourite.Theflavournotes areblackcurrant,grapefruitandlemon–ithas amazingsweetnessandadelicate,cleanandacidic character.Itgivesyouakindofbuzzonthetongue, abitlikeeatingalemonsherbet.It’sdelicious.’

Notsurprisingly,Beckyisunashamedly particularaboutherowncoffee.Herpreferred methodistouseaV60coffeedripper–hotwateris pouredthroughthegroundsintothejugbelow.She likesitblackandsugar-free–anddon’teveroffer her‘thecoffeeone’fromaboxofchocolates.

‘ItsoundsgeekybutIfindsomethingnewand interestingineverysinglecoffeeItaste.Iwillnever gettiredofareallygoodcupofcoffee,’shesays.

The coffee for Asda Extra Special Kenyan coffee is grown on family farms. Becky got to visit these and more producers on a six-month trip

Coffee crème brûlée

Ground beans add an intense flavour to this popular dessert. You can add a pinch of sea salt to the crisp caramel topping to really bring this luscious pud to life.

Serves 4 | Ready in 40 mins, plus setting time

Faff factor | V GF

• 4 tbsp Asda Extra Special Fairtrade

Ground Coffee

• 600ml double cream

• 2 tbsp coffee liqueur (optional)

• 225g caster sugar

• 4 egg yolks

• 1½ tbsp cornflour

1 Add the ground coffee into a cafetière with 200ml just-boiled water. Brew for 5–10 mins. Press the cafetière down and pour the coffee into a medium saucepan with the double cream and liqueur (if using) and bring to a simmer.

2 Add 100g of the caster sugar along

with the egg yolks to a large bowl and whisk for 2–3 mins until thickened and pale. Then whisk in the cornflour.

3 Whisk half the boiling cream into the egg mixture. Turn the heat down to low-medium and pour the egg mixture into the cream pan, whisking to combine. Continue to whisk and cook for 3–4 mins until it starts to thicken and is simmering. Pour into four 8oz ramekins and place into the fridge for 5 hrs to set, or overnight.

4 When you’re ready to serve, make the caramel layer to go on top. Put the remaining 125g caster sugar into a frying pan over a medium heat and cook for 4–5 mins until it has turned into a golden caramel, stirring occasionally to ensure it cooks evenly.

5 Remove the crème brûlée dishes

Do make in advance as these will keep in the fridge for up to 4 days. Don’t add the topping, though, as it becomes sticky.

from the fridge and spoon 1½ tbsp of the caramel over the top of each one evenly so there’s a thin coating. Be careful with the caramel, as it will be very hot. Spread out with the back of a spoon if needed. Leave to set for 1–2 mins and then it’s ready to eat.

Cook’s tip: Pour any leftover caramel onto a piece of baking paper and leave to set. Serve alongside the brûlée as a sugary ‘biscuit’ or break into shards to decorate.

Food photography: Gareth Morgans; Food styling: Lizzie Harris; Props: Sarah Birks

Sweet as

Keep guests refreshed with a rainbow of fruits as the weather warms up

Imaginethescene–ablanketontheground,kidsrunning aroundplaying,grown-upsloungingandchattinginthe warmsunshine,platespiledhighwithdeliciousfoodand jugsofice-cooleddrink.Addabigsplashofcolourful, zestyfruitinessandyouhavetheperfectsetting.

Helpingsofalfrescofruitarethemostconvenient no-fussadditiontoapicnicorBBQ–asafreshdessertor justforgrazing.Andwearemakingiteveneasierforyou withcolourfulappealingplattersandfruitfingers–with everythingalreadypeeledandchoppedup.Thesemedleys offruitygoodnessareajuicycomboofpineapples, watermelon,kiwifruits,blueberriesandmangos. Guestscanjustpickupasliceorachunkandpopitin theirmouthforinstantrefreshment.Andit’sagreatway togetthekidstoeatoneoftheirfive-a-day,astheyplay.

Asda Crisp & Juicy Watermelon Fingers, £3.50

Asda Sweet & Juicy Rainbow Fruit Platter, £3.50

Asda Tropical & Sweet Summer Fruit Bowl, £3.50

Flapjacks

You can’t beat a classic flapjack – unless it’s had a fruity upgrade. Chocolate snack or nugget of nutrition? Let your taste buds decide…

Thetraditionalone

Regular squares?

This favourite treat stands the test of time – delish, easy to make, great value: tick, tick, tick…

RECIPES LIBERTY MENDEZ PHOTOGRAPHS JONATHAN GREGSON

Food styling: Jenny White; Props: Max Robinson

…or oaty allrounders

Flapjacks with chocolate drizzle

Our much-loved oaty friend, with moreish soft interior and crispy golden exterior, is taken to the next level with a darkly delicious topping.

Makes 16 | Ready in 40 mins, plus cooling | Faff factor | V EF

• 200g unsalted butter, cubed, plus extra to grease

• 175g Asda Light Brown Soft Sugar

• 4 tbsp golden syrup

• 400g Just Essentials by Asda Porridge Oats

• 100g dark chocolate, melted

1 Preheat the oven to 200ºC/180ºC fan/gas 6. Line a 20x20cm square

baking tin with butter and baking paper.

2 Put the butter, sugar and golden syrup into a saucepan over a medium heat until it starts to simmer. Remove from the heat, then add the porridge oats and a pinch of salt. Stir until everything is well coated.

3 Tip the mixture into the lined baking tin and press down firmly with the back of a spoon so it looks level. Bake for 25–30 mins until golden brown.

4 Leave the baked flapjack to cool in the tin for 10 mins, then transfer to

a wire rack and allow to cool completely.

5 Use a teaspoon to drizzle over the melted chocolate. Leave to set for 30 mins then cut into 20 pieces.

Cook’s tip: If you line the square tin with two strips of baking paper crossing over, before putting in the mixture, it’s easier to lift out of the tin when cooked.

Pretty piping

You can put the melted chocolate into a small piping bag if you want a neater finish to the sweet pattern.

Coconut & oat balls

Get your day off to a good start with feel-good seeds and peanut butter. These no-bake tasty snacks will be ready to scoff in no time.

Makes 20–24 | Ready in 15 mins Faff factor

• 200g Asda Dates

• 25g sunflower seeds

• 25g pumpkin seeds

• 150g Just Essentials by Asda Porridge Oats

• 50g flaked almonds, toasted

• 100g crunchy peanut butter

• 3 tbsp maple syrup

• 20g desiccated coconut

1 Blend the dates in a food processor or in a bowl using a stick blender; alternatively, finely chop these by hand.

2 Mix the sunflower and pumpkin seeds together with the dates. Add the rolled oats, almonds, peanut butter, maple syrup, a pinch of salt and 2 tbsp cold water into the bowl and squeeze with your hands until it’s all combined into a dough consistency.

3 Divide the dough into 20–24 (around 30g pieces) and roll each into a bowl. To do this, wet your hands, roll the balls between them to dampen them lightly, then roll the ball into the coconut to lightly coat it.

4 You can either eat these straight away or put them in an airtight container and keep in the fridge for up to 4 days.

Buon appetito

Elevate a humble bag of dried pasta to new heights with just five key ingredients and a few store cupboard staples

PHOTOGRAPHS MELISSA REYNOLDS-JAMES

Slow cooker tomato linguine

Achieve a rich homemade tomato sauce by cooking it low and slow.

Serves 4 | Ready in 5–6 hrs Faff

• 2 tbsp olive oil, plus extra to serve

• 1 medium onion, finely chopped

• 2 garlic cloves, crushed

• 1 medium carrot, scrubbed and finely grated

• 2 x 500g cartons tomato passata

• 350g dried Asda Linguine

• fresh basil, to serve (optional)

1 Heat the oil in a large non-stick frying pan and fry the onion over a medium heat for 5 mins, or until softened. Add the garlic and

carrot and cook for 2 mins more, stirring constantly.

2 Tip the veg mixture into a slow cooker, add the passata and season with a pinch of salt and lots of freshly ground black pepper. Stir well, then cover with a lid and cook on low for 8–10 hours, or high for 5–6 hours, or until the sauce is thickened and a deep, rich red in colour. Adjust the seasoning to taste.

3 Around 15 mins before serving, bring a large pan of salted water to the boil and cook the linguine according to the packet instructions.

4 The carrot will almost disappear into the sauce as it’s cooked. If you’d like

a smooth sauce, blend it at this stage until smooth using a handheld stick blender or food processor.

5 Drain the pasta, tip into the slow cooker and toss through the tomato sauce. Serve with some grated hard cheese, if liked, along with the basil and an extra drizzle of olive oil.

Cook’s tip: Freeze the cooled sauce for up to three months.

Chilli and prawn tagliatelle

Try this date-night dinner packed with zesty lemons, chilli and juicy prawns.

Serves 4 | Ready in 20 mins

Faff factor | EF |

• 350g dried Asda Tagliatelle

• 2 tbsp olive oil

• 5 garlic cloves, finely sliced

• 1 red chillies, deseeded and finely chopped

• 450g jumbo cooked king prawns

• 2 lemons, zested, plus wedges to serve

• 2 medium courgettes, spiralised or cut into thin ribbons by hand

• fresh basil, to serve (optional)

• knob of butter, softened

1 Bring a pan of salted water to the boil, then add the pasta. Cook for 7–9 mins.

2 Meanwhile, heat 1 tbsp olive oil in a roomy pan set over a low-medium heat and add the garlic and chopped chilli. Gently cook for 2 mins or until the garlic is a pale golden colour. Add the prawns and the zest of 1½ lemons. Toss the prawns to coat in the flavoured oil. Spoon into a bowl.

3 Add the remaining 1 tbsp oil to the pan and fry the courgette ribbons over a high heat for 1 min to wilt. Add the prawns and pasta, toss well to coat, then cover and set aside.

4 Add the basil, if using, and a knob of softened butter. Season well and toss everything together making sure the pasta is well coated. Serve with extra black pepper and extra lemon wedgesfor squeezing.

Wine and dine

What would be a good wine pairing? You don’t want to overpower the seafood so try a crisp, dry white like our Asda Extra Special Pinot Grigio, £6/75cl

If you look under 25 and want to buy alcohol you will need to prove your age Challenge 25. No I.D. No sale. You must be 18 or over to purchase alcohol.

Easy-peasy meatballs

Italian polpette, or ‘little meatballs’, are made from sausage meat in this simple recipe – get the kids to help.

Sausage and mushroom rigatoni

These ‘cheats’ meatballs make this dish such a winner – it’s packed with flavour, is ready in a trice and will be devoured in an instant.

Serves 4 | Ready in 35 mins

Faff factor |

• 4 sausages

• 2 tbsp olive oil, plus extra for serving

• 350g dried Asda Rigatoni

• 2 x 250g packs chestnut mushrooms, thickly sliced

• 1 large red onion, finely chopped

• 4 garlic cloves, finely chopped

• 8 tbsp reduced fat crème fraîche

• fresh parsley, to serve (optional)

1 Pinch the sausages out of their skins and into little balls. Use damp hands to roll them to a neater shape. Heat 1 tbsp of oil in a roomy pan and cook the sausage balls for 4–5 mins, until

browned all over and just cooked through. Remove to a plate.

2 Cook the pasta in boiling salted water for 9 mins, or until al dente. While the pasta is cooking, heat the remaining 1 tbsp oil in the pan and add the chestnut mushrooms.

3 Fry for 4–5 mins until beginning to soften. Push to the sides of the pan and add the onion and garlic; cook gently for 2–3 mins or until softened. Add the sausage balls, stir everything together and cook until golden and cooked through – about another 2–3 mins. Add the sausage balls back to the pan and stir in the crème fraîche.

4 When the pasta is cooked, drain and reserve a cupful of the pasta

water. Add the pasta to the sausage and mushroom mix along with 100ml pasta water. Stir well and heat through until piping hot, then serve with parsley.

Cook’s tip: Add in 2 tsp crushed fennel seeds with the mushrooms for a lovely herby Italian flavour.

Cookin 10mins

Pepper puttanesca

No fish dish

If you’re not so keen on anchovies, substitute them with a handful of capers for that super-salty tang.

Anchovies and olives pep up a simple tomato sauce for an exciting and comforting spaghetti dish that will make your taste buds sing.

Serves 4 | Ready in 10 mins

Faff factor |

• 350g wholewheat spaghetti

• 2 tbsp olive oil

• 6 anchovies

• 2 x 400g tins chopped tomatoes

• 1 x 280g jar grilled marinated mixed peppers, drained

• 165g pitted black olives, chopped

1 Bring a large pot of salted water to the boil and cook the pasta according to packet instructions.

2 Meanwhile, heat the oil in a large saucepan over a medium heat then stir in the anchovies, breaking up with a wooden spoon as they begin to sizzle. Add the chopped tomatoes and peppers and bring to a simmer. Throw in the olives and cook for 5–8 mins with the lid off to allow the sauce to thicken.

3 Toss the pasta through the sauce and serve immediately.

Leftovers tip: The sauce can also be used as a tasty topping for pizza.

Each 449g portion contains

Recipes by: Lizzie Harris, Jules Mercer and Justine Pattison. Food styling: Lizzie Harris; Props: Sarah Birks

Pesto and pea penne

This dish tastes so fresh – try with broccoli to bump up the veg even more.

Serves 4 | Ready in 20 mins

Faff factor

• 75g pumpkin seeds

• 200g baby spinach

• 250g peas

• 2 tbsp olive oil

• 1 garlic clove, chopped

• 4 tbsp reduced fat green pesto

• 350g Asda Penne

• handful of mint, to serve (optional)

1 Put the pumpkin seeds into a dry pan and cook for 2–3 mins until lightly toasted. Set aside.

2 To make the sauce, put half the spinach and half the peas in a bowl and add the olive oil and garlic. Blitz with a stick blender to a rough paste, or pulse in a food processor. Stir through the pesto.

3 Put the pasta in a roomy microwavable bowl, then pour over 750ml boiling water and add a good pinch of salt. Cover with a plate and carefully put into the microwave. Cook for 8–10 mins on high. The pasta should be a little al dente, or firm, when tested.

4 Drain the pasta, then return back to the bowl. Add the rest of the peas and spinach and season with salt and black

pepper. Cover and microwave again for 1 min, just to wilt the spinach.

5 Carefully remove the bowl from the microwave and stir through the pesto and pea mixture. Serve topped with the toasted pumpkin seeds and chopped mint, if using.

Cook’s tip: You could replace the pumpkin seeds with sunflower seeds or nuts, if you prefer.

Super savings

This sauce is made with the minimum amount of cooking, and everything is done in the microwave – save time and money by not using the hob†.

Blackcurrant bramble

It’s World Cocktail Day

On 13 May, people across the globe will be stirring, shaking and mixing, so why not join in?

Pink ginger fizz

Pink ginger fizz

Enjoy sunset in a stem glass with tangy raspberries and bubbles.

Serves 8 | Ready in 35 mins

Faff factor

• 24 frozen raspberries (about 140g)

• 4 tbsp syrup from a jar of stem ginger

• 1 x 750ml bottle Asda Extra Special Prosecco Brut, chilled

1 Put the raspberries in a bowl, add the ginger syrup and stir. Leave to steep for 30 mins, stirring occasionally.

2 Divide the raspberries and infused syrup between 8 champagne glasses. Top with the prosecco to serve.

Cucumber boats

It’s cute, it’s bite-sized – this superlight snack will refresh your palate.

Serves 8 | Ready in 5 mins

Faff factor

• 1 cucumber

• 200g tub Asda red pepper houmous

• 6 cherry tomatoes, quartered

• 1 tsp fresh thyme leaves (optional)

1 Cut the cucumber in half lengthways; use a teaspoon to scrape out the seeds.

Spice is nice

Chop up stem ginger and add to crumbles, or serve with vanilla ice cream – yum.

If you look under 25 and want to buy alcohol you will need to prove your age Challenge 25. No I.D. No sale. You must be 18 or over to purchase alcohol.

2 Cut the cucumber into 16 sections and fill the central cavity with the red pepper houmous.

3 In a small bowl, mix the chopped cherry tomatoes with a pinch of salt and pepper, along with the thyme if using.

4 Put the cucumber boats onto a serving plate and top with the seasoned cherry tomatoes. Serve straight away.

Cook’s tip: To get ahead prep the cucumber halves the night before – just cover and store in the fridge. Leftovers tip: Blend the cucumber seeds into a smoothie – delish with cloudy apple juice or pineapple juice.

Blackcurrant bramble

It’s all about the berries and depth of flavour in this stylishly ombré drink.

Serves 8 | Ready in 10 mins, plus cooling | Faff factor

• 80g golden caster sugar

• 50g Asda Extra Special Blackcurrant Conserve

• crushed ice

• 24 blackberries, or a handful of frozen mixed berries

• 3 lemons, juiced

• 250ml gin

1 Put the sugar and blackcurrant conserve into a saucepan. Pour over 100ml water and heat gently, stirring all the time, until the sugar and conserve dissolve. Sieve, then set aside to cool.

2 Half fill 8 tumblers with crushed ice and drop 3 blackberries or frozen berries into each one.

3 Mix lemon juice and gin together and divide between the tumblers. Top with crushed ice and drizzle with 1½ tbsp of the blackcurrant syrup.

Spanish-style potatoes

Say olé for patatas-bravas-inspired skewers that hit the spot every time.

Serves 8 | Ready in 45 mins

Faff factor | DF MF LF EF

• 8 Asda Extra Special Baby Potatoes (about 250g)

• 1 tbsp plain flour

• ½ tsp smoked paprika

• 100g chorizo

• 150g roasted red peppers (from a jar)

• 4 sprigs fresh rosemary

For the sauce

• 100g Asda Extra Special Tomato & Grilled Pepper Stir-in Pasta Sauce

• ½ tsp smoked paprika

1 Boil the potatoes for 10 mins then drain and leave to cool. Cut into 4 pieces. Mix the flour, paprika and some salt. Toss the potato in the flour. Cut the chorizo and peppers into 16 pieces.

2 Preheat the oven to 210°C/190°C fan/ gas 7. Thread each cocktail stick with 2 pieces of potato, roasted red pepper and chorizo. Lay on a baking tray lined with baking paper. Add 2 sprigs of rosemary and roast for 15 mins.

3 Remove from the oven and baste. Roast for another 10 mins.

4 Blend the stir-in sauce with ½ tsp paprika. Microwave for 1–2 mins.

5 Transfer the skewers to a plate and sprinkle with some chopped rosemary.

Each 67g portion contains of

Zesty nojito

Mint and elderflower leaves mingle to make a heavenly thirst-quencher.

Serves 8 | Ready in 10 mins

Faff factor

• 5 limes, chopped

• 200ml elderflower cordial

• 8 sprigs mint, leaves picked

• 1.6 litres sparkling water

• crushed ice, to serve

1 Put the limes into a large jug or high-sided bowl. Pour over the cordial. Crush gently with a cocktail muddler or potato masher to release juice into the cordial. Do this in batches if easier.

2 Add all the mint leaves and stir. Divide the mixture between two large jugs and add a couple of handfuls of ice cubes to each. Pour over the sparkling water and serve in ice-filled glasses.

Chicken meatballs

Dunk these Thai-inspired party appetisers in a dipping sauce.

BBQ ready

Freeze any leftover chicken mince and use to make lean and low-fat burgers for your next barbecue.

Serves 8 | Ready in 45 mins

Faff factor | DF MF LF d

For the meatballs

• 500g chicken mince

• 1 egg

• 50g fresh breadcrumbs

• 1 tbsp Thai green curry paste

• 1½ tbsp Asda Sweet Chilli Sauce, plus extra to serve

• 1 spring onion, sliced For the dipping sauce

• 1 tbsp lime juice

• 1 tsp fish sauce

• 1 tsp dark brown sugar

• sprig of fresh coriander, chopped

1 Heat oven to 210°C/190°C fan/gas 7 and line a baking tray with baking paper.

2 Put the chicken mince, egg, breadcrumbs and Thai green curry paste into a food processor and pulse.

3 Use wet hands to shape into 16 meatballs. Bake for 25 mins then brush with chilli sauce. Bake for 10 mins more.

4 Skewer with cocktail sticks and sprinkle over the sliced spring onion.

5 Mix the sauce ingredients, pour into a bowl and serve with the meatballs.

Each 64g portion contains of your reference intake

Food styling: Lorna Brash, Props: Faye Wears

Pineapple punch

Conjure up that holiday feeling in a chilled glass of spicy punch, served straight up and on the rocks with a fruity garnish and slices of lime.

Serves 8–10 | Ready in 10 mins plus cooling

For the pineapple syrup

• 50g golden caster sugar

• 50g frozen pineapple chunks

• 1 cinnamon stick

For the punch

• 250ml spiced rum

• 300ml pineapple juice

• 3 limes, juiced

• 200ml coconut water

• ice

To garnish

• 100g frozen pineapple chunks

• 1 lime, sliced

1 For the syrup, put the caster sugar, 50g frozen pineapple chunks and cinnamon stick in a pan. Pour over 50ml water and bring to a simmer over a medium heat. Once bubbling, and the sugar has dissolved, remove from the heat and cool.

2 Strain into a large punch bowl or two jugs and add the remaining punch ingredients, with lots of ice, extra pineapple chunks and sliced lime garnishes. Stir gently to combine and serve in ice-filled glasses.

Saag paneer bites

Rustle up mouthfuls of this curried combo on mini poppadom plates.

Serves 8 | Ready in 20 mins

Faff factor | V GF EF

• 100g paneer

• 2 tsp vegetable oil

• 1 tbsp mango chutney

• 1 onion, finely sliced

• ½ tbsp Asda Garam Masala

• 5 blocks frozen Asda Whole Leaf

Spinach (approx 125g)

• 24 mini poppadoms

• 1 red chilli, sliced

• 5g fresh coriander, finely chopped

• ½ lemon, cut into wedges

1 Cut the paneer into 24 pieces (approx 2.5cm square 5–7mm thick). Fry in a non-stick frying pan over a medium-high heat with 1 tsp of oil, turning frequently.

2 Tip the cooked paneer into a bowl and, while it’s still warm, mix in the mango chutney to coat. Set aside.

3 Wipe the pan clean and return to the heat. Add the rest of the oil and the onion. Cook for 6–7 mins over a medium-high heat until soft and golden.

4 Add the garam masala and cook for 30 secs. Stir in 100ml water and the spinach. Cook for 3–5 mins, stirring.

5 Add spinach mixture to poppadoms and top with the mango glazed paneer, red chilli and chopped coriander.

If you look under 25 and want to buy alcohol you will need to prove your age Challenge 25. No I.D. No sale. You must be 18 or over to purchase alcohol.

kind My d

The May Bank Holidays bring three long weekends and a great excuse to cook up a spread for family and friends. Take a peek at what other families will be eating…

WORDS MIRIAM NICE

of feast

MeetAlona,whoisbeing hostedbyMaryandMike

Alona says: ‘Ukraineisfamousfor simpleandtastynationaldishes, amongwhichisvarenyki–afilling wrappedindough.Despitethe simplicityofthisdish,thedumplings areenjoyedatspecialoccasionssuch asweddings,christenings,Christmas, Easter–orjustwheneveryouwant. They’reservedhotwithsouredcream andfriedonions.

‘ManyfeaturesofUkrainian cuisinecomefromthewaypeople liveandwork;thevastmajorityof themearntheirlivingfromworking inagriculture.Toperformsuchan exhaustingjob,peopleneedhearty, high-caloriefood,whichiswhy somanylocaldishesarerichin proteins,fats,andcarbohydrates.

‘WhileI’mhereintheUK,I’m stayingwithMaryandMike.I’m luckyenoughtohavemyownkitchen butwedoeattogethersometimes.I’ll befinishingmyeconomicsdegreeat KyivUniversityinJune,online,and wouldnowliketomasteranother quitedifferentprofession–asa chef!Igettheurgetocookfrommy mother,whowantedtoworkinthis field.Itdidn’thappenformymother, butshe’shappythatI’minterested inittoo.Iwanttoturnherformer dreamintomycurrentone.’

Ukrainian dumplings

This dish, called varenyki, is a national dish where a form of dough is filled with meat, vegetables, fruit or cheese, to make delicious, succulent morsels.

Serves 6–8, makes around 40 dumplings | Ready in 1 hr 30 mins, plus cooling | Faff factor V d |

For the dough

• 400g plain flour, plus extra for dusting

• 1 egg

• 3 tbsp sunflower oil

For cabbage filling (easily halved)

• 3 tbsp oil

• 500g white cabbage, finely sliced

• 1 medium onion, finely chopped

• 120g carrot, grated

• 4 tbsp tomato purée

To serve

• 1 tbsp crispy onions (we used Prymat roasted onions)

• 150ml soured cream

• 240g radishes

• 1 cucumber, cut into sticks

• fresh dill, roughly chopped

1 For the dough, sift the flour into a large bowl. In a smaller bowl combine the egg, a generous pinch of salt and

the sunflower oil. Mix well, then pour over the flour. Now add 300ml boiling water and mix everything together with a wooden spoon or spatula. Mix until warm but cool enough to handle.

2 Put the dough on your work surface and knead for 5–7 mins. It will start out very sticky but will get less so. Let the dough rest for 10 mins, covered with clingfilm.

3 To make the filling, heat the oil in a large frying pan over a medium heat. Add the cabbage, onion and carrot. Fry for 5–6 mins; stir continuously. Add the tomato purée and season with salt and pepper. Continue to cook over low heat for 7–10 mins. The onion should be starting to caramelise and the cabbage to soften. Cool the finished filling until ready to use. You may want to do this in 2 batches, depending on the size of your pan.

4 When you want to fill the dumplings, work in small portions and keep the rest of the dough covered with clingfilm. Start by cutting off about a quarter of the dough. Dust your

Food styling: Lizzie Harris; Props: Sarah Birks

Double delight

surface very lightly with a little flour. Roll the dough into a log about 3cm thick then cut into 10 pieces about 1.5cm thick.

5 Bring a large pan of salted water to the boil. Roll out pieces of dough into thin circles. Keep them under a cloth or clingfilm so that they don’t dry out. Put 1 tsp of the cabbage filling in the middle of the circle. Carefully seal the edges of the dumpling – do this with a lightly floured fork or crimp with your fingers. Carefully add the dumplings to the pan of boiling water, stirring slightly so that they do not stick to the bottom. Cook for 2–3 mins after they float.

6 Remove the cooked dumplings with a slotted spoon and put them in a bowl. The dumplings can be enjoyed with crispy onions, radishes, cucumber and plenty of delicious soured cream.

Vinaigrette salad

A crunchy side and tangy accompaniment to the dumplings.

Serves 6–8 | Ready in 40 mins, plus cooling time | Faff factor

• 4 waxy potatoes

• 2 carrots

• 3 raw beetroot

• 1 tsp sunflower oil

• 1 red onion, finely chopped

• 1 x 400g tin red kidney beans, drained

• 300g pickled cucumbers, chopped (we used Moryn pickled gherkins)

For the vinaigrette dressing

• 50ml white wine vinegar

• 1 tsp dijon mustard

• 5 tbsp vegetable oil

1 Put the potatoes, carrots and beetroot in a saucepan – skins still on – cover with water and simmer. Cook on medium heat covered with a lid until the vegetables are tender, about 20 mins.

2 Once the vegetables are cooked,

immerse them in a bowl of cold water for 2 mins until cool enough to handle, then peel. Dice all into roughly equal small chunks, then transfer to a bowl.

3 Heat 1 tsp oil in a small frying pan over medium heat, add the onion and cook until just softened, about 1 min. Add this to the cooked vegetables with the kidney beans and gherkins.

4 For the dressing, put the vinegar and mustard in a bowl. Slowly add the oil, whisking constantly until smooth and thick. Season with salt and a little pepper. Dress the salad with the sauce, mix well and chill for at least 2 hrs before serving.

Cook’s tip: Making this salad in advance allows the flavours to improve even more.

MeetShantha,hiswife Jo,andtheirchildren

Shantha says: ‘Ingoodweather,we lovegettingfriendsaroundforalateafternoonbarbecue,whichunwinds throughthecourseofthenight.

‘BBQsarebrilliantastheydon’t usuallytakemuchtimetoprepare, andcookingisasocialeventwith friendsgrabbingbeersandsimple platesoffood–you’renotcocooned inakitchenforhours.OveraBank Holidaynoone’srushingtogetaway, either.Thepaceischilled.Weusually gatheragroupoffriendstogether, andthekidsarerushingabout,in andoutofthehouse.

‘Thefoodissuper-quickto prepare.Wehaveprawnstossedin oliveoil,someonionsandchillies, maybesomechickenwings,and sausagesandburgersforthekids. I’llmakeaquicktomatosalad withredonions.Oureldestloves springonions,whichwealsolightly barbecue.Thismaysoundodd,but theonionscarameliseunderthe heat,makingthemtastedelicious.

‘AlittletrickI’velearntforwhen youcookonabarbecueisthatadding asimplesaucetogrilledmeatand fishmakesarealdifference.Itpushes thetasteoverthetop.’

Middle Eastern-inspired spring barbecue

A spicy selection of crowd-pleasing mezze-style dishes that everyone can dip into and try – now you’re talking…

Serves 4–6 | Ready in 1 hr 30 mins

Faff factor | EF |

For the marinade

• 1 tsp coriander seeds

• 15g fresh parsley, chopped

• 2 lemons, juice and zest

• 4 tbsp olive oil

• 4 garlic cloves, crushed For the bulgur salad

• 100g bulgur wheat

• 1 preserved lemon, finely chopped

• ½ cucumber, finely chopped

• 15g fresh mint, chopped

For the barbecue

• 2 bunches spring onions

• 4 courgettes, cut into 5mm strips lengthways

• 300g baby aubergines, halved

• 3 tbsp olive oil

• 2 x 160g packs Asda Extra Special Raw & Peeled Jumbo King Prawns

To serve

• 6 pitta or flatbreads

• 150g Greek style yoghurt (optional)

• ½ tsp sumac or chilli flakes (optional)

• 150g pack Asda Extra Special Houmous Topped with Middle Eastern Inspired Chickpeas

• 1 red chilli, finely chopped (optional) You will also need

• a barbecue or griddle pan

• metal skewers (or wooden ones, soaked in water for at least 30 mins)

1 To make the marinade, lightly toast the coriander seeds in a small pan over a medium heat until fragrant. Tip into a bowl or jar and add the other marinade ingredients. Divide the marinade into 2 containers and store in the fridge for up to 4 hrs or until needed.

2 Rinse the bulgur well. Bring a pan of 300ml water to the boil and add the bulgur. Cook for 10 mins, turn off the heat and cover. Let it stand for 10 mins more to finish cooking. Spread out on a plate to cool down quickly (or rinse in cold water and drain) then transfer to

a bowl and stir through the preserved lemon, chopped cucumber and mint, once cool. Season and mix well then store in the fridge until serving.

3 Brush oil over the three vegetables. Cook on the barbecue until well charred on all sides: each side of the spring onions takes about 1–2 mins, courgettes 3–4 mins, and aubergines 4–5 mins. Keep warm next to the barbecue or in a low oven until ready to serve. Season with salt and pepper.

4 Devein and butterfly the prawns then thread them onto skewers. Use one of the batches of marinade to drench the prawns; don’t let them sit in the marinade for more than about 15 mins, but you can cook them straight away.

5 Barbecue the skewers in direct heat for around 3–4 mins on each side, or until cooked through. They should be an even pink colour and look opaque with no signs of blue/grey or translucence. Use the second batch of the marinade to drizzle over the prawns. You can also serve it drizzled over the vegetables.

6 While the barbecue is still warm, heat up each of the flatbreads for a couple of secs on each side.

7 Serve everything on platters or boards with the dips in bowls so everyone can help themselves. Garnish the Greek yoghurt with a pinch of chilli flakes or sumac, and the prawns with remaining dressing and fresh red chilli, if you like.

Cook’s tip: If you don’t have a barbecue, cook these on a hot griddle pan. You won’t get that same smoky flavour, but a lovely charred colour on everything is a great result.

‘Adding a simple sauce to grilled meat and fish makes a real difference’

MeetMihaelaand herpartner,Mike

Mihaela says: ‘Welovecookingand sharing–seeingmyfamilyormy friends’smilewhentheytasteour foodorbakingmakesushappy. Weoftenhaveourfriendsoverfor a‘dinnerandboardgames’evening. MyfamilylivesoutoftheUK,soevery timewemeetitbecomesaspecial cookingoccasionandaperfecttime forustoshareournewrecipes.

‘Ifeelpassionateabouttravelling andtryingoutdifferentcuisines. MypartnerandIoftenfindourselves cravingfoodsthatwecan’tfindin ourcity;wealsochallengeourselves torecreatetakeawayrecipeswelike. Itstartedsmallbutithasquickly becomeabighobbyforusandwe oftenspendweekendscooking.

‘Whenwearenottravelling,we lovetakinglongwalksintheparks, cycling,orvisitingspotsoutsideof London.We’llalsohoponatrain, lookingforthemostbeautifulcherry blossomtreesinGreenwichPark,or walkformilesontheCamberSands.

‘Aftersuchanactivedayout, Ilikecominghometoandindulging incomfortingfood.Thisstewiseasy tomake,keepsmefullandgives meenergy.Wecameupwiththis recipeafterachallengewetookon totransformeverydaypulsesinto somethingmoreoriginal.’

Tell us about your foodie gatherings

We want to know what you’re cooking up in the kitchen with friends or family. Email your story – with a selfie – to mykindof@asdamag.com

Get ahead

Make the stew the night before, but without the spinach. To eat, warm through and add the spinach a few minutes before serving.

Chickpea stew with garlic baguette

A great dish for sharing after a long day outside in the sun.

For the stew

• 1 tbsp olive oil

• 1 bunch of spring onions, chopped

• 6 garlic cloves, chopped

• 3 potatoes, about 450g, peeled and cut into 1.5–2cm dice

• 2 green peppers, diced

• 2 x 400g tins Asda Chopped Tomatoes

• 2 tbsp tomato purée

• ½ tsp turmeric

• 1 litre vegetable stock, make with 2 low salt stock cubes

• 2 x 400g tins Asda Butter Beans

• 1 x 400g tin chickpeas

• 300g spinach

For the garlic bread

• 1 bunch spring onions, sliced

• 100g butter, softened

• 4 garlic cloves, crushed

• 4 Asda Bake at Home Baguettes

To serve

• 125g soft goat’s cheese

• 15g flat leaf parsley, chopped (optional)

1 Put a large saucepan over a medium heat. Add 1 tbsp olive oil and fry the onion and the garlic until fragrant. Add the diced potato and peppers, chopped tomatoes, tomato purée and turmeric and season.

2 Stir for a few mins then add the stock and bring to the boil. Let it simmer for 15 mins, stirring from time to time, then add the beans and chickpeas. Let it simmer again for 20–30 mins.

3 Heat oven to 220°C/200°C fan/gas 7. Mix the spring onions with the butter and garlic. Make cuts into the baguettes – not all the way through. Spoon the butter mix into the incisions and on top of the baguettes. Place into a foil-lined roasting tray. Cover with more foil and bake for 10 mins. Uncover and bake for 10 mins more or until golden.

4 Stir the spinach leaves through the stew until just wilted. Season if needed and scatter over the goat’s cheese and parsley. Serve with the baguettes.

‘This stew is easy to make, keeps me full and gives me energy’

Mimi’s ways to SAVE

@beatthebudget’s Mimi Harrison shares her top waste-zapping, budget-savvy tips and tricks

Stir-fry pork and cabbage noodles

Serves 4 | Ready in 25 mins

DF MF LF |

• 1 tbsp rapeseed oil

• 500g 5% fat pork mince

• pinch chilli flakes (optional)

• 4 tbsp low-salt soy sauce

• 1 tbsp honey

• 50g spring onion, thinly sliced

• 3 large carrots, thinly sliced

• 1 red pepper, thinly sliced

• 1 head of cabbage (Chinese leaf) roughly chopped

• 4 garlic cloves, minced

• 1 tbsp fresh ginger, finely grated

• 250g Just Essentials Noodles, cooked in the microwave

1 Preheat half of the oil in a frying pan then add the pork mince; brown for 5 mins. Season with chilli flakes, if using.

2 Add 1 tbsp of soy sauce and ½ tbsp of honey. Stir-fry for a further 3 mins. Remove from the pan and set aside.

3 Add the spring onion, carrots, pepper, and remaining oil. Fry for 5 mins on a

medium-high heat, stirring.

Two’s company

Cooking for two? Heat up leftovers in the microwave for a tasty next-day dinner.

4 Add half the cabbage and fry for 2 mins. Add the remaining cabbage, garlic, ginger and half the cooked pork. Fry for 3–4 mins.

5 Toss the cooked noodles with the soy sauce and ½ tbsp of honey. Add the noodles to the pan. Stir to combine.

6 Top with the reserved pork mince before serving hot.

KEEP SALAD LEAVES FRESH

It takes two steps to get the most out of your salad bags and prevent soggy leaves. Firstly, line storage containers with paper towel to absorb excess moisture. Next, don’t cram the container with salad leaves – give them room to ‘breathe’. Divide into two containers lined with paper towel and you’ll get fresh leaves for days.°

g

Threewaystouseupcreamcheese

1 Addadolloptohomemade soupsforacreamy,richness –thisworksespeciallywellwith tomatoandbasilsoup.

2Oneofmyfavouritebreakfasts iscreamcheeseonapieceof wholemealtoast,toppedwitha helpingoffriedmushroomsand asqueezeoflemonjuice.

3Tryaddingagoodhelpingto pastasauceinsteadofcheese andcream.Cookuponeofyour regularpastadishes–maybearagu orbolognese–thenaddaspoonful ofcreamcheese,alongwithasplash ofpastawatertothinitdown,and youhaveadelicious,cheapandeasy saucethat’squicktomake.

MAKE THE MOST OF… COCONUT OIL†

This edible oil has many uses but, outside of the kitchen, it can make an effective hair mask. Add a spoonful of the oil to a microwavefriendly container and zap for around 30 secs. It should be melted yet cool enough for you to scoop it up in your hands and apply to your hair. When ready, dip your fingers into the oil and pull through your tresses in sections for even coverage. Leave it to do its magic for 20 mins. Follow with your normal shampoo/conditioner routine and enjoy your new super-silky locks.

Abigtubofcreamcheeseisabargainandoneofmygo-tostaple ingredientsasithassomanyuses–herearemyfavourites…

Sesame bagels

You may think that chewy bagels aren’t possible on a gluten-free diet – but they really are. If you’ve never baked them before, it’s simple, so give them a go.

Serves 4 | Ready in 1 hr 50 min

Faff factor | GF d

• 1 tbsp caster sugar

• 7g Allinson’s Easy Bake Yeast

• 300g FREEE Gluten Free White

Bread Flour

• 1 tsp xanthan gum

• 1 tsp salt

• 1 tsp baking powder

• 2 tbsp olive oil

• 1 egg, beaten

• 1–2 tbsp sesame seeds

• 1–2 tbsp poppy seeds

To serve

• 120g Asda Flavoursome Oak

Smoked Salmon

• 100g Asda Creamy Original

Soft Cheese

• 1 tbsp fresh dill, chopped

1 Place the sugar in a jug with 200ml warm water and stir. Add the yeast, stir and cover. Leave in a warm place for

5–10 mins until the yeast froths up.

2 Add the gluten-free flour, xanthan gum, salt and baking powder to a large bowl and mix. When the yeast is ready, pour into the flour mix. Add the olive oil then beat to a thick, sticky dough.

3 Loosely cover the bowl with clingfilm and leave in a warm place for about an hour until the dough has expanded.

4 When the dough has proved, boil a large pan of salted water. Preheat the oven to 220°C/200°C fan/gas 7.

5 Divide the dough into four evenly sized pieces and roll into a flat-ish ball. Make a hole in the centre of the dough with your thumb and put to one side. Repeat until you have four bagels.

6 Keep the water on a gentle boil and carefully lower in the bagels one at a time – they should float to the top after a few seconds. Boil for 40–60 secs then use a slotted spoon to turn them over and cook for another 40–60 secs on the other side. If you only have a small

pan, do this one- or two-at-a-time so they don’t touch each other.

7 Remove the bagels and place onto a baking tray lined with baking paper, with an inch between them. If you are doing this in batches, cover the rest of the bagels with a damp tea towel as you work so they don’t dry out.

8 Brush the bagels with beaten egg. Sprinkle half with sesame seeds and the others with poppy seeds then bake for 20–25 mins until golden on top.

9 Once cooked, remove from the oven and leave to stand for at least 30 mins. Top with the smoked salmon, soft cream cheese, a scattering of fresh dill and some black pepper for a weekend brunch with friends.

Asda customer, Elaine, wrote in asking for gluten-free ideas and Sarah Howells, The Gluten Free Blogger, was happy to oblige with recipes everyone will love, even if you don’t have an allergy or intolerance

RECIPES SARAH HOWELLS PHOTOGRAPHS JONATHAN GREGSON

hold gluten

Get involved

Coeliac UK Awareness

Week is from 9–15 May – find out more at coeliac.org.uk.

Nobody will guess this one is gluten-free – lemon curd is the secret

Serves 10 | Ready in 1 hr 15 mins

Faff factor | V GF d

For the cake

• 175g caster sugar

• 175g unsalted butter, plus extra to grease

• 2 lemons, zest only

• 3 eggs

• 1 tbsp Asda Lemon Curd

• 125g Asda Free From Gluten Self Raising Flour

• 50g ground almonds

• 1 tbsp milk

For the topping

• 150g caster sugar

• 3 lemons, juiced

• 175g icing sugar

• 2–3 tbsp lemon curd, to decorate

1 Preheat oven to 180°C/160°C fan/ gas 4. Grease and line a 2lb loaf tin.

2 Add the sugar, butter and lemon zest to a large mixing bowl and beat with an electric whisk or freestanding mixer until pale and fluffy. Next add the eggs and lemon curd and beat again for 30 secs. (The mixture will look runny but the flour will bring it all together.)

3 Add the flour, ground almonds and milk and mix again until combined. It should form a thick batter. Pour into the cake tin, smooth the top and bake for 50–60 mins until golden brown on top and a skewer inserted into the centre comes out clean.

4 Leave the cake to cool on a wire rack. For the topping, start by making a syrup. Add the caster sugar and the juice of 2 lemons to a saucepan set

Go dairy-free

If you don’t do dairy, swap the butter for Stork Baking Spread instead (eggs aren’t a dairy product).

over a low heat for 2–3 mins until the sugar has dissolved. Prick holes all over the warm cake and carefully spoon over the syrup, covering it evenly until it all absorbs.

5 Leave the cake to cool completely in the tin for at least 1 hour. Once the cake is cool, beat the icing sugar with the juice of 1 lemon until smooth. You want the icing to be nice and thick but spreadable. Pour the icing over the cake and leave to set. Decorate with extra lemon curd drizzled over the top.

‘You’d never know’ lemon drizzle cake

ingredient.

Spinach, red pepper and goat’s cheese tart

Gluten-free pastry is easily achievable with just a few simple ingredients – and this golden, buttery pastry with a creamy filling is a dream.

Serves 8 | Ready in 1 hr 45 mins

Faff factor | V GF d

For the pastry

• 170g Asda Free From Gluten Plain Flour, plus extra to dust

• 1 tsp xanthan gum

• 110g unsalted butter, chilled and cut into 2cm cubes

• 1 egg

For the filling

• 20g unsalted butter

• 2 garlic cloves, crushed

• 300g baby leaf spinach

• 3 eggs

• 100ml full-fat milk

• 50ml double cream

• 150g roasted red peppers from a jar, drained and chopped

• 150g Asda Goat’s Cheese, halved lengthways and sliced thinly

1 Add the flour, xanthan gum and a pinch of salt to a large mixing bowl and stir. Add the cold cubes of butter to the bowl. Using your fingers, rub the mix together until it resembles breadcrumbs. You can do this in a food processor too.

2 Beat the egg with 1 tsp cold water. Add to the mix and use a fork to start to bring the mixture together. It will start to form a sticky dough.

3 Once it becomes harder to use the fork to mix, use your hands to bring the mixture together into a smooth dough, squishing it well with your hands. You should be able to pick the dough up easily without it being too sticky. Wrap the pastry in clingfilm and chill in the fridge for 30 mins, until firm.

4 Preheat the oven to 180°C/160°C fan/ gas 4. Dust a work surface and rolling pin with flour then roll the pastry out to about 5mm thick. Carefully lift the pastry into a 26cm tart tin and gently press it into the edges. Trim any excess. Prick the bottom of the dish with a fork, lay

a piece of baking paper on top and fill with baking beans (or use raw rice or lentils). Bake for 10 mins, then remove the baking beans and paper and return to the oven for another 5–10 mins until the pastry edges start to go golden.

5 To make the filling, melt the butter in a large pan and add the garlic. Fry for 1 min, then add the spinach, stirring for 2–3 mins until it wilts. Discard any excess water. Add the eggs to a large bowl with the milk and double cream and beat to combine. Add the cooked spinach, roasted peppers, 100g of the goat’s cheese and season. Mix well.

6 Remove the pastry from the oven and pour in the filling, being careful not to

let it overflow. Make sure the spinach and cheese are evenly distributed, top with the remaining cheese and then bake for another 35–40 mins until the quiche is golden on top and the filling no longer wobbles. Serve hot or cold.

Gluten-free pizza

A chewy, yeasted base topped with a rich, sundried tomato infused sauce, creamy mozzarella cheese, punchy black olives and rocket leaves.

• 50g black olives

• handful of rocket

For the pizza base

• 1 tsp caster sugar

• 7g Allinson’s Easy Bake Yeast

• 250g FREEE Gluten Free White Bread

Flour, plus extra to dust

• 1 tsp xanthan gum

• 1 tsp salt

• 2 tbsp olive oil

For the tomato sauce

• 1 tsp olive oil

• 1 garlic clove, crushed

• ½ tsp dried basil

• ½ tsp dried oregano

• 1½ tsp Asda Extra Special Sundried

Tomato Pesto

• 125ml passata

For the toppings

• 125g mozzarella

1 Dissolve the sugar in 200ml warm water, add the yeast and stir. Cover and leave in a warm spot for 5-10 mins for the yeast to activate and froth up.

2 Add the flour, xanthan gum and salt to a large mixing bowl and stir well. When the yeast is ready, pour it into the flour mix. Beat the mixture.

3 Once the mixture becomes claggy, add the olive oil. Continue to mix until the dough is slightly sticky and comes away from the side of the bowl.

4 Cover the bowl with oiled clingfilm and leave in a warm place for 40–60 mins to prove – it’ll double in size.

5 To make the sauce, heat the olive oil in a small pan, add the garlic and cook on a low heat for 2–3 mins. Add the

Vegan switch-up

Opt for a mozzarella alternative, like Asda Free From Grated Mozzarella Alternative.

dried herbs, sundried tomato paste and passata, simmer for 5 mins and then season. Remove from the heat.

6 Preheat the oven to 220°C/200°C fan/ gas 7. Lay baking paper on the worktop, and dust with flour. Gently push the dough into a circle, 1–2cm thick and 28-30cm across.

7 Place a pizza tray over the base, lift the baking paper and flip it so the dough is on the base. Remove paper.

8 Spread the sauce over the base, add torn pieces of mozzarella and scatter with black olives. Bake for 12–15 mins until the crust is golden brown.

Each 182g portion contains

styling: Jenny White; Props: Max Robinson

Strawberry crush

Nothingsays‘thesuniscoming’ morethanabowlofstrawberries andcream–andabigfruity cushiontosquishandsqueeze. Thisberrysweetdresshasthe riperedfruitacrossalushpink background–perfectforaparty orplaytime.Treatyourlittleone thissummer.

StrawberryDress (1–7years),£6/£7/£8

Strawberry Cushion, £10

Ray of sunshine

Bring the sunny vibes indoors and cosy up with your latest squeeze on this comfy, 60x60cm floor cushion.

Sun Floor Seat, £35

Editor’s fave!

Cuppa chic

Don’t hide stylish stoneware cups away, show them off on a shelf – when they’re not being used for supping tea. Reactive

Glaze Ribbed Mug, set of 4, £14

Movie magic

Snuggle up and press play on a feelgood rom com about arranged marriage. Starring Lily James. What’s Love Got to do With It? DVD, £10

Moon light

Ornamental and practical, arrange this statement light artfully to show off its best angle. Black Sculptural Portable Battery Table Lamp, £18

edit THE

And relax…

Craving a new scent for the living room? Bring in nutty, chocolatey top notes. Pastel Green Sweet Pistachio Reed Diffuser, £3

Mood lantern

With a natural flicker to the candle, this ship-style light gives off a solarpowered glow in warm white. George Home Solar Lantern, £20

Flying high

Take to the skies and explore expanded worlds with this exciting game. The Legend of Zelda: Tears of the Kingdom (SWITCH), £48

Be tempted by the hottest picks in May –there are lots of treats in store, so nab yourself the best must-buys and bargains

WORDS KATRIEL COSTELLO

On target

The hotly anticipated third novel about the retirement home detectives – true cosy crime. The Bullet That Missed by Richard Osman, £5

King-sized

If those gnomes out in your garden have been getting a bit unruly, it’s time to bring in the chief… King’s Coronation Gnome, small, £7

Looking good

Straight lines are so last year. Admire your reflection and add flow to interiors with charming scalloped edges. Gold-Tone Scallop Trim Mirror, £12

Kitchen whizz

These ingenious little space-saving kitchen gadgets can do oven bakes, and anything a grill can do… George Home Compact Air Fryer, £28

Wonder bakes

Adventures in the kitchen guaranteed with Disney’s Alice-inspired cookware. Disney Alice in Wonderland Spatula, Whisk and Spoon, £3 each

Sofa hotspot

Sit back and dream of holidays from a hot spot on your sofa with vibrant bursts of abstract pattern. Geo Palm Cushion, £7

Great value!

Playtime with Disney

A treat for the feet, these too-cute clogs celebrate 100 years of Disney with cartoon chums, Minnie and Daisy. Kids’ Disney Minnie Mouse Clogs, £7

Food al fresco

Get ready for sandwiches outdoors with a foldable gingham rug. The handle makes it easy to carry. Nifty, eh?

Lilac Gingham Picnic Blanket, £10

Stand and deliver

Get cakes, nibbles and snacks noticed – show them off on a plinth. Use it to add height to tables and buffet spreads. Wooden Bamboo Serving Stand, £12

Pick up some Panku

Panku has been preparing innovative pan-Asian street food in store for over three years, bringing you authentic dishes from Japan, Thailand and Korea to enjoy at home or while you’re on-the-go…

Whetheryou’retakingdinnerhomeor grabbingfoodon-the-go,Panku’srange ofhotandcolddishesofferssomething foralltastes.Maybeyoudon’tfeel likecooking,areplanningaromantic eveningin,orhavingafilmnight withyourflatmates–foranyoccasion, whynottreatyourselftoaquality ‘fake-away’?ChoosefromPanku’s popularhotdishes,likespicyKorean chickennoodlesorKoreanchillibeef ricebowl.It’sagreatprice,too–you candineinforjust£10,whichincludes

twomainsandtwosides.Can’twait untilyougethome?Pankuwillwarm themupthereandthenforyouto enjoystraightaway.

Andit’snotallaboutseafood–30% ofthemenuisplant-based,sovegans andvegetariansdon’thavetomissout. Whateveryou’reinthemoodfor,with Panku’srangeofsushi,hotfood,plantbasedandcookedoptions,you’llfind qualityandgreat-valuedishestoenjoy athomeoron-the-go.Sopopinand jointhestreetfoodrevolution.

Pankuisavailablein124stores–findyourstreetfoodstation atasda.com/about/instore/panku-streetfood.

Editor’s fave!

Howwelongforthesuntoshine andtosaygoodbyetowinter;to enjoywarmthonourskinand thatlaid-backlounging-outsidevibe. Andfinally,we’rethere…Sendoutthe invites,getfriendsandfamilyround–justmakesureyou’resetupforlotsof seriousrecliningwithanoutdoorspace thatsays‘Liebackandrelax’.Ourwarm, welcomingSahararangedoesjustthat, withfurniture,andaccessories–from loungersanddeckchairstocushions, throws,plantersandlights–inearthy coloursandtextures.Makeonebig entertainingareawitheverythingfora party,picnicorbarbecue,orcreatecosy cornersforchatsandchilling.Graba glass,fillaplatewithfood–you’dbetter believeit,summerishere…

‘Create inviting cosy corners for chats and chilling’

Previous page: Natural Reactive Glaze Dinner set, £30

Opposite page, left to right: Natural Mini Greek Vase, £10 (set of 2); Natural Hand-Woven Rattan Floor Vase (grasses sold separately), £22; Stone Effect Greek Urn Vase, £14; Natural Round Crochet Cushion, £12; Brown Muslin Throw (comes in blue and natural too), £20

Clockwise from left: Black Boho Hammock With Stand, £79; Pink Palm Print Cushion, £7; Natural Handcrafted Palm Stems, £12; Grey Ribbed Vertical Double Planter, £10; Black Reactive Glaze Mug, £3.50; Natural Reactive Mug, £2.50

Swinging

Keep it natural

Continue the relaxed atmosphere with accessories in naturalistic colours and materials.

Ourfurryfriendsare somuchmorethan pets–they’repart ofthefamily.Butasmuch aswelovethem,sometimes thepriceofpetfoodontop ofeverythingelsecanbe anunwelcomeexpense, sowhenagreatoffer comesalong,it’stimeto pounce.You’llfindamazing bargainsonpetfoodsfrom brilliantbrandsincluding Dreamies,Whiskasand PedigreeintheAsdaaisles throughoutMay.Plus,‘3for £3’offers° acrossbothcat anddogtreatsandyou’llget a10%boosttoyourAsda Rewardscashpot†,which meansyou’llbeearning poundsasyouspendthem. You’llevengetspecial pricesifyoubuyinbulk soit’swellworthstocking upwhiletheofferslast.So showthelovetoyourpurse andyourpetbyheading toyourneareststoretoget yourpawsonthebestdeals.

What’s the buzz?

Check out our honey-pot of homeware ideas – they’re the bees knees

Pure nectar

A bee-decorated glass that’s perfect for outdoor sipping this summer when the evenings are long and warm and the wine chilled…

PHOTOGRAPHY STEVE SAYERS

It’s World Bee Day

On 20 May this year – remember how important these lovable insects are to the environment.

Busy bees

This sturdy bumble bee basket with antennae handles will stash away your laundry

Top row: Yellow Bee-Shaped Ceramic Oil Burner, £5; All Bee Cushions, £7 each; White Foil Bee Dispenser & Tumbler Set, £8; Yellow Bee Wall Art (set of 3), £14; Navy Velvet Bee Light Shade, £15; Yellow Bee & Daisy Towel Range, from £5.50;

Second row: Bee Print Tea Towels & Oven Glove Set, £10; White Bumble Bee Pattern Dinner Set (12-Piece), £20; Bee Gin Glass, £3; Grey Printed Bee Towel Range, from £5.50; Bee House Tealights (set of 3), £14; Bee Laundry basket (55L), £45

Vacation vibe

Nothing says holiday like midnight blue and a bold tropical print. Style it up with layered necklaces and wear anywhere from a beach bar abroad to a BBQ in Blighty.

LEFT: Boho Mini Dress, sizes 8–24, £18

RIGHT: Cotton Stripe Tee, sizes 8–24, £7; Miley Shorts, £15

Make your summer styling look absolutely effortless with our sunny new looks, perfect for keeping you cool, calm and collected, whatever the weather it

Looking peachy

We can’t resist a jaunty stripe once the sun’s out and we’re loving the pastel look – pair with white cropped shorts.

All-occasion

Fun, flattering, floaty and sure to become your new favourite, this sundress will see you through the summer months –especially if it gets all heatwavey.

Festival frock

Fresh and breezy, rock this swishy mini with a new pair of shades. Looks just as good with wellies as it does with summer sandals.

Poplin Maxi Sundress, sizes 8–24, £18; Mono Belted Hat, £12

Mini Shirt Dress, £18

Thebest thingfor baby’sskin, isyou

AFTER THAT, OUR NEW SKINCARE RANGE HAS YOU COVERED

midwife developed natural skincare, to help you expertly care for your baby’s skin

Tell us what you think to win*

Have you got a great idea for Asda Magazine? Let us know…

What’syour must-cook recipefrom thisissue?Are youinspired togogluten-free,tryasweet potatocupcakeorshakeupa cocktail?We’dlovetohearyour thoughtsonthemagazineand we’rehopingtotemptyoutofill

outoursimplesurveybygiving youthechancetowin£250.Just headtoasdamagsurvey.comby 11.59pmon5June2023andspill thebeans–it’llbereallyquick, honest!You’llbeenteredintoa prizedrawforachancetowina £250Asdagiftcardandrunnerupprizesof£50and£25gift cards.Hearfromyousoon!

Want to get involved

We’re always interested in what you have to say, so whether it’s all about how you celebrate – from street parties and gatherings with friends to special-occasion meals just for two – a top time-saving hack for the home, or the eye-watering amounts you’ve racked up in your Asda Rewards Cashpot, we want to know. There are loads of opportunities to get involved, so email us at mykindof@asdamag.com to share your stories.

Consider…Microworkouts

TheTikToktrendforone-minuteworkoutsmightbetheexercisehack wealwaysneeded.Health&WellnessCoach,SarahHays-Coomer* saysregularshortworkoutscanhelptocreatehealthyhabits,which soonadduptoprovidelastinghealthbenefits.Walkingjust15minutes adaycanincreaseaperson’slifeexpectancybyuptothreeyears°.So, nexttimeyouboilthekettle,tryasetofpush-ups,Pilatesstretchesor aquickdanceroutine.UploadingyoureffortstoTikTokisoptional…

Live your best...

MAY

Focuson… CALCIUM

SophieRose,AsdaNutritionist

Youmayautomaticallythink ‘bone’and‘teeth’whenyouhear theword‘calcium’asitplaysa vitalroleinboththeirfunction andmaintenance,butitalsohas widerpurposessuchasmoving yourmusclesandhelpingyour nervesfunctionnormally. Havingenoughcalciuminthe dietismostimportantfor makingyourbonesthestrongest theycanbebeforetheageof30 andpreventingtheriskoffragile boneswithageing.Wecurrently

meettherequired700mgof calciumperday,exceptfor childrenaged11to18years1 , whichisofconcernastheir skeletonsarestilldeveloping. Takingtherecommended10μg supplementofvitaminD, particularlyinthewinter months,helpsthebodyabsorb calcium.MostcalciuminUK dietscomesfrommilk,dairy productsandcereals2,butdid youknowthereareplentyof plant-basedsourcessuchas almonds,kale,spinachand broccoli.Remembertocheckthe labelsofproductsinfree-from andveganrangesandselect thosefortifiedwithcalcium.

From micro workouts to mindful breaks, make small swaps to feel bright in May

WORDS SARA CONWAY

JUMPING BEANS

Gemma Barder from Market Harborough became a vegetarian at 40. ‘I started by cutting out red meat and began to feel lighter and less bloated. Gradually, I became fully vegetarian and now I cook lots of veg and pulses for the whole family. It makes me feel happier and healthier. Even a bacon sandwich couldn’t tempt me now.’

5waysto bemindful

The art of slowing down and paying attention can help you keep calm, feel positive and even stop you getting ill. So try mindfulness† for Mental Health Awareness Week, from 15 May…

1 Wake up your senses

From the deep, roasted aroma of coffee to the welcome warmth of the sun on your skin, try and really notice what you can smell, hear, see, feel or taste.

2 Turn off your thoughts

It’s NATIONAL VEGETARIAN WEEK…

… from 15–21 May. Try our veggie dishes on pages 20, 47, 60 and 65.

Thinking can be an obstacle to mindfulness. Stop invasive thoughts from taking over by tuning into the moment and letting the sense take over.

3 Do what you love

Colouring, crochet, even cooking – make your favourite hobby mindful by paying attention to the colours and sensations involved.

4 Create a happy habit

Set a regular time to practise mindfulness. It could be when you first wake up or a lunchtime walk. If you’re locked into a busy routine, plan mindful moments to break up the day.

5 Take a breather

Practise mindful meditation by sitting still, closing your eyes and breathing in through your nose and out through your mouth.

Bea saver

Coupon queen and ITV’s ThisMorning regular Holly Jay-Smith shares her tips and tricks on how to get your budget

bullet-proof

Duringmyearlycareer –Iadmit–Istruggledto makeendsmeet.Andthat’s whenIfirststartedtomemorise supermarketprices,whichtaught mehowtosavemoney.Itwasthis informationthathelpedmetodecide whichstoreshadthebestdeals,soI couldshoparound.Ithenhonedmy money-savingandbargain-hunting skillsonmylaptopduringa prolongedhospitalstay.

Thecurrentcostoflivingcrisisis definitelymakingitharderformost ofus,(Inowhavefouryoung childrentofeed),butwecanallstill save£100sthisyearwithmytips.

Whenshoppingforfood,it’sworth keepinganeyeoutfordealsand offers.Ifaproductthatweuse regularlyisonsale,consider stockinguponit.Thiswillnot onlysaveusmoneyinthelongrun butalsoensureswealwayshave agoodsupplyofourfavourite productsinthecupboard.

Forinstance,IloveLenor Unstoppablesandstockedupon theMrsHinchChristmasLimited EditionTubswhenIfoundthem ‘reducedtoclear’(duetothe Christmaspackaging).Ihighly recommendstockinguponthings astheygooutofseason.

Holly’s 3 steps

Step 1 Conduct regular finance health checks

Step 2 Shop smarter

Step 3 Set a budget and stick to It

First,lookatyourincomeand expendituretoseeifthereareany areaswherespendingcanbecut back.It’snoteasy,butyoucouldsave onanythingfromeatingoutlessto cancellingsubscriptions.Ifyoudo havesubscriptionsthatyouneed, seeiftherearecheaperoptions. Forexample,Netflixhasan ad-supportedplanthat reducesyourmonthly feeto£4.99amonth.

Savings-savvy

CouponappssuchasShopmium, GreenJinn,andCheckoutSmartoffer discountsandcashbackonavariety ofproducts,makingiteasierthan evertosaveonyoursupermarket shopping.ForexampleifPepsihas anewflavour(suchasPepsiMax LemonandLime)itwillbefreeon theapps.Tryitforfreefirstandif weloveitandit’swithinourbudget,

thenitcanbeaddedtoour shoppinglist.Yellowsticker reductionsontheshelvesare alsoagreatwaytosavemoney. Theseareitemsthatarereduced becausetheyareapproaching their‘use-by’date.Ifwefreezeit, itwillbesafetoeatatalater date.Thisisagreatwaytosave onsupermarketshoppingand reducefoodwaste.

Setabudgetandsticktoit. Withthisinplacetocover housing,food,billsand entertainment,it’seasier nottooverspend.

Withalittleeffort,wecanall controlourfinances,make positivechangeandlookforward toamoresecurefuture.

HOLLY’S MONEY-SAVING MANTRAS

1Live below your means – make sure you don’t spend more than you earn.

2Pay yourself first – set aside a portion of your income

each week or month for savings before you start spending.

3Plan for the future – make sure you’re setting aside money for unexpected expenses as well as for your

long-term financial goals.

4Keep it simple – be wary of trying to make budgeting complicated, just stick to the basics and focus on what works best for you and your income.

‘Couponappsoffer discountsandcashback onavarietyofshopping’

BREAKFAST WITH CHAMPIONS

‘A good job well done, with a fine friend – what could be better?’

Asda Community Champion Simon Harron chats to local charity worker Yvonne Fallis

Every issue, over breakfast and a pot of tea, we meet one of our Community Champions and their charity partners to hear about the brilliant work they do together. Here, Simon Harron – who works at Asda in Enniskillen, Northern Ireland –catches up with Yvonne Fallis, administrator and tutor at Inspire Wellbeing Services, which supports people living with mental ill health, autism, learning disabilities and addictions.

Simon: We’ve been working together for so long now, I can barely remember how it all began. It was about 15 years ago, wasn’t it?

Yvonne: Yes, we first met at another mental health charity, and soon afterwards you took some of our members out for a day of golfing, which was fun. I’ve been roping you into things ever since.

Simon: Ah now, you know I love working with you, always have done. And we have a lot of fun. The charity empowers and engages its

members through wellbeing schemes, counselling, mentoring and courses, and I help you teach lifestyle classes: we’ve done creative writing, healthy lifestyle, computer skills, the gardening club…

Yvonne: Oh yes, didn’t we make some fantastic soups from all the veg we’d grown? It was great to get the members involved in an outdoor activity. All of our group lived alone and were isolated, so it was very bonding to see everything grow and then cook meals together. That project ran for five years, and it all began with the generous donation of gardening gear from Asda that you organised, Simon.

Simon: And not forgetting the upcycling project too, repurposing furniture that was headed for the tip. We worked with over 14 volunteers experiencing mental ill health, teaching them how to sand, paint, varnish –all really useful DIY skills. But it was more than that – we sold the finished pieces. And within

WORDS HAZEL PLUSH PHOTOGRAPHS AARON MCCRACKEN

two years we had a large workshop and shop. It was so satisfying on so many levels.

Yvonne: And people started bringing us their own furniture to upcycle. It was wonderful that they trusted us all to do a great job, and we saw the members’ confidence bloom as a result.

Simon: Aye, it’s always amazing to see someone’s mental health improving, and the courses you organise are so beneficial. The members can be quite anxious and withdrawn at the start of a project, but gradually we see them open up and push themselves. It’s so fulfilling.

Yvonne: You’ve helped us so much with funding, support, keeping us positive when times are tough. And I know we’re not the only ones who benefit from your time…

Simon: Well yes, I also work at a cancer charity and food bank – and I help lots of other charities and projects. There are the healthy eating talks at schools, sorting donations for fundraisers, requests for Asda Foundation’s Spaces and Places grants. I’m working with 30, 40, 50 organisations – sometimes I lose track.

Yvonne: Your local knowledge and connections are so useful, you often put us in touch with other charities so we can collaborate on projects, share knowledge and help our members access other types of support. Is the call on your time and resources getting bigger these days?

Simon: Absolutely, I think it’s a mix of the cost of living crisis and my job naturally growing. I can remember when the food bank started a few years ago, it was no bigger than a corridor; now, it fills a three-storey building. It’s taken time for people to catch on to my role and the ways that Asda can support their group or charity, but word is definitely out now. It’s getting busier, even in a small and tight-knit community like Enniskillen.

Yvonne: Yes, we’re seeing that too. At Inspire we run 10 lifestyle courses per

week, and we have around 90 members. I’ve been with the organisation for 18 years, and it’s busier than ever.

Simon: Some of my happiest memories are of the times we’ve worked together. We get on so well, you have a wonderful sense of humour, and it’s incredibly rewarding to support the members of Wellbeing Services. It might sound cheesy, but it’s true. Seeing a good job well done, with a fine friend – what could be better than that?

Get involved!

We are proud to support The Big Help Out, a unique initiative that is part of the King’s Coronation and gives everybody the chance to experience volunteering in their local area. Thousands of organisations, from the biggest to the smallest and most local, have been registering opportunities at thebighelpout.org.uk where the app will link you up with what’s happening near you, in the category of volunteering that interests you the most.

The breakfast Simon tucked into a cooked breakfast while Yvonne ate a scone

The venue Asda Enniskillen Superstore Café, Northern Ireland

* Wirral Sensory Services independent research found 29% of respondents agreed it tastes exactly like Tiger bread and 42% thought it tastes slightly like tiger bread

What’s on my plate…

ITVBe star BillieFaiers talks all things new – from babies to TV shows and her exciting clothing line

How’s 2023 been so far?

Reallygood,thankyou.I’vebeenvery busyjugglingeverything–whatwith thehouse,work,filming,thekidsand theirhobbies–butI’vereallyenjoyed settlingintolifeasafamilyoffive.

[BillieandhusbandGregwelcomed babyMargotbackinDecember].

Can you tell us what’s keeping you busy in May?

Rightnow,thelaunchofmysummer collectionintoGeorgeatAsda.Thisis mysixteenthcollectionforGeorge andtherangeisgoingfromstrength tostrength.Thefeedbackisalways amazingandI’msogratefultohave suchaloyalcustomerbase.

Describe what’s special about your new line.

Ialwayskeepcomfort,practicality andstylefrontofmindwhenI’m designingarange.Itcanbeatricky balance,especiallywhenyou’re thinkingaboutlittleones,butIlove creatingpiecesthatlooksuper premium,butarestillaffordable. Ithinkourcollectiondoesexactly that–I’mveryproudofit.

Did you always see yourself partnering with George at Asda?

Yes!WheneverIgointoany supermarket,Ialwaysheadoverto theclothingandhomewareareasfirst –they’remyfavourite.Sowhenthe

opportunitycameuptocollaborate withAsdaonababyline,Iwasso excited.It’samazingtoworkwith suchacredibleandwell-established brandthattrustsme.Westartedasa purebabyrangefor0–24months,and wenowcaterforchildrenuptothe ageoften.Bothrangesarestockedin hundredsofAsdastoresnationwide.

We all know the juggle is real – how do you find time for yourself?

Idotrytogetasmuchself-careinasI can–evenifit’sjustgivingmyselfhalf anhouradaytoeitherhavearelaxing bath,orputonafacemask.It’sso importanttomaketimeforyourself.

Your favourite way to unwind after a busy day?

Ithastobearelaxingbathandaglass ofwineonthesofa.Ilovetogetan earlynightaswell,Idon’tgotobed toolongafterthekidstobehonest.

What’s bringing you joy at the moment?

Mythreebeautifulchildren,and seeingNellyandArthuradapting tolifewiththeirnewbabysister.

What’s next for you?

Ihavesomeexcitinglaunchesinthe pipeline,includinganewrangeof pushchairsbeingreleasedwithMy Babiie.Wearealsobackfilmingfor ourITVBeshow,Billie&Greg:The

FamilyDiaries,whichwillbeback onscreensattheendofApril.

Hopes for 2023?

Myhopeforthiscomingyearis definitelytogetmyhousefinished becauseeventhoughwehavenow movedin,therearestilllotsofthings thatneedcompletingandsome finishingtouchesneeded,too.Other thanthat,I’mreallylookingforward totravelling,continuingtogrowmy businessesandmakinglotsoflovely memorieswiththefamily.

5quick-firequestions

If you were a pudding… Sticky toffee pud – no question!

Scrambled, fried or poached?

I love scrambled eggs on toast.

What’s always in your basket?

Chicken casserole ingredients, it’s the kids’ favourite dinner.

Favourite cooking hack?

Reheat drained pasta by pouring boiling water over it.

After a long day, I fancy… Spaghetti bolognese.