Cosy autumnal food
Curry for all
Meat-free meals
Halloween sorted
Bonfire bangers
30 COSY RECIPES
Autumn
Dig out your favourite jumpers - it’s time to cosy up for the season of leaf-kicking walks and hearty harvest plates...
Passionate about food
Value on your doorstep
We think autumn brings the perfect excuse to say goodbye to cool salads and embrace warm, hearty dishes - the kind that’ll keep you cosy from the inside out on lovely leafy, windy walks. Turn to page 7 for some of our favourite comfortfood recipes, and page 12 for heart-warming curries you can cook from scratch or pick up in store for maximum ease.
As well as stocking everything you need to throw together quick and easy meals for less, our great-value lunch and dinner meal deals are still available too. Even Halloween is spookily good value at SPAR (see page 22), and our low-cost foodie ideas for Bonfire Night are sure to make your evening go off with a bang too - find out more on page 28.
Nurturing our neighbourhoods
It’s not just good to talk... it can be life-changing. On page 39 you can find out about ‘SPARk a Conversation’, our summer initiative designed to get people talking - for the good of mental health everywhere. Plus, on pages 40-41 you can read the latest updates from our wonderful charity partners, Marie Curie and Disability Sport Wales. It’s good to do good!
Cosy up with autumn food
See page 07
Autumn
07 AUTUMMMN SORTED
Cosy up with some comforting and delicious seasonal plates
12 CURRY FOR ALL
Celebrate National Curry Week with our recipes and fakeaway
16 VEG OUT
Who needs meat when veg is this great? 3 indulgent veggie dishes
19 BASIC TO BRILLIANT
It's amazing what you can do with a humble box of eggs...
20 LUNCH & DINNER SORTED
Great-value, super tasty meal deals on your doorstep
22 HALLOWEEN
Spookily good Halloween food hacks for a top scare night
26 QUICK AND EASY
Simple, speedy recipes on the go
28 BONFIRE NIGHT
Smokin' food ideas that'll get you all fired up for Guy Fawkes
31 STORE CUPBOARD STAR
Transform porridge oats into fabulous flapjacks
32 ONE FOR THE SEASON
4 appetising ways with apples
34 AUTUMN WINES
Seasonal red, white and rosé wines for autumnal nights in
36 DAYS OUT SORTED
Kick up some colourful leaves on our woodland walks
39 IT'S GOOD TO TALK
Read all about our 'SPARk a Conversation' initiative
40 OUR CHARITIES
News and updates from the charities we support
42 PRIZES & PUZZLES
WIN! An electric waffle maker
22 HALLOWEEN
From providing tonight’s tea to supporting communities great and small, we’re here to make life easier.
PASSIONATE ABOUT FOOD
We love great food. That’s why we champion sourcing products from trusted local suppliers for a tastier table. This supports the local economy, and reduces food miles too.
QUICK MEALS 26
VALUE ON YOUR DOORSTEP
We love local! We want to support communities by delivering added value and easy convenience to the people who live in them.
NURTURE OUR NEIGHBOURHOODS
By employing local people, supporting local causes and charities, and celebrating community, we’re here to improve the neighbourhoods we serve.
This magazine is published on behalf of A.F. Blakemore & Son Ltd by Tusk Design Studio Ltd, The Basement, 10 Bridgewater Street, Lymm, Cheshire WA13 0AB, for A.F. Blakemore & Son Ltd, Sarah Ellis, Group Marketing Director, and Joanne Laidlar, Marketing Manager.
While every effort is made to achieve total accuracy, neither A.F. Blakemore & Son Ltd nor Tusk Design Studio Ltd can be held responsible for any errors or omissions within this magazine. All information is correct at the time of going to press. All prices correct at time of going to print, E & OE. A.F. Blakemore & Son Ltd reserves the right to modify its products or services without notice including any characteristics, content and pricing. A.F. Blakemore & Son Ltd and Tusk Design Studio Ltd will not be held responsible for any inaccuracies relating to the contents of any advertisement. The views expressed in this magazine are not necessarily those of A.F. Blakemore & Son Ltd or Tusk Design Studio Ltd.
The possibilities are endless
Snuggle into autumn with a comforting plate of deliciousness. These simple cookfrom-scratch dishes are sure to please your crew as the nights begin to draw in.
Turn the page for seasonal MMMs…
We stock a tasty range of sausages to serve with your mash…
COMFY FOOD
Beautiful bangers ‘n’ mash
A simple classic with the greatest gravy
Takes: 50 min Serves: 4
• 2 packs SPAR sausages
• 50g SPAR butter
• 2 onions, thinly sliced
• 1 tsp dried thyme, or fresh thyme (optional)
• 2 tsp flour
• 1 glass SPAR red wine
• 1 litre beef stock
• 1kg potatoes, peeled and quartered
• 100ml SPAR milk
• Salt and pepper
• 1 tsp English mustard (optional)
1 Grill the sausages under a medium grill for 15 mins until cooked through and set aside. 2 Melt half the butter in a frying pan on a medium heat and add the onions. Fry for 10-15 mins until soft and caramelised, then stir the thyme and the flour. Once the flour is sizzling, gently whisk in the wine and beef stock. Allow to simmer until the gravy is nicely thickened, then add the sausages into the pan and set aside. 3 Make the mash by boiling the spuds for 20 mins until soft. Drain and immediately add the remaining butter, let it melt, then add the milk and season, plus the mustard if using. Use a potato masher or hand blender to transform the mix to mash. 4 If you need to re-heat the gravy and sausages, gently simmer for 2 mins, then serve up your mash into bowls, followed by a ladle of sausages and gravy.
Cheery chicken casserole
A creamily, dreamily hearty bowl of joy
Takes: 50 min Serves: 4
• 8 chicken thighs
• Salt and pepper
• Glug of SPAR olive oil
• 2 onions, diced
• 2 garlic cloves, crushed
• 400g closed cup mushrooms, sliced
• 1 tsp dried thyme
• 1 tsp dried sage (optional)
• 120ml SPAR white wine
• 700ml of chicken stock
• Big handful of spinach leaves (optional)
• 250g full fat SPAR Greek yogurt
1 Preheat your oven to 180°C/160°C fan/gas mark 5. Season the chicken, fry in a little oil in an ovenproof casserole dish for 3 mins until slightly brown and sealed, then remove from the pan. 2 Fry the onion and garlic in the same pan for 5 mins until softened, then add the mushrooms for a further 5 mins (add a splash of water if the pan gets dry). Season and add the herbs, then pour in the wine and chicken stock, and return the chicken to the pan. Bring to a simmer, then cover and roast in the oven for 30 mins (uncover for the final 10 mins and add the spinach if using). Remove from the oven and stir in the Greek yogurt. Simmer for a few mins if the sauce needs to reduce a little, then serve in bowls.
Brie and bacon mac ‘n’ cheese
The perfect post-autumn walk reward
Takes: 45 min Serves: 4
• 500g SPAR pasta of your choice
• 1 pack SPAR smoked bacon
• 50g SPAR butter
• 25g flour
• 600ml SPAR milk
• 1 pack SPAR brie cheese
• 40g SPAR cheddar, grated
1 Cook the pasta as per the pack instructions, drain and set aside. 2 Preheat your oven to 200°C/180°C fan/ gas mark 6. Chop up all the bacon into small pieces and dry-fry on a medium heat until crispy (stirring as Melt the butter in a saucepan on a medium heat, then stir in the flour and allow to sizzle for one min. Gradually whisk in the milk, stirring constantly. Allow the sauce to thicken and reduce the heat. 4 Chop the brie into chunks and stir into the sauce with the cheddar, letting it melt. Stir the pasta and most of the bacon into the sauce, transfer the mix to an ovenproof dish, and sprinkle the remaining bacon across the top. Bake in the oven for 15 mins until bubbling and golden.
For ultimate autumnal indulgence, serve with a bowl of creamy mash.
Waffley good dessert
Win a waffle machine and knock up amazing waffles in no time! Or pick up some ready-made waffles in store. Perfect with whatever toppings take your fancy – from fruity and fresh to rich and chocolatey.
Takes: 10 min Serves: 4-6 waffles
• 1 SPAR egg
• 225g self-raising flour
• Pinch of salt
• 1 tbsp sugar (optional)
• 250ml SPAR milk
• 50g butter, melted
• Your choice of topping
1 Crack the egg into a large bowl, then stir in the flour, salt and sugar. Gradually whisk in the milk, followed by the melted butter, until smooth. You can make this batter 1-2 hours in advance and chill. 2 Heat your waffle maker according to the instructions. We suggest smearing a little butter on kitchen paper onto the hot plates, before ladling in the batter (just enough to cover the surface). Cook according to the instructions and serve immediately. We recommend serving with chopped banana, a pinch of cinnamon and your choice of chocolate spread or golden syrup!
Our meat range is fantastic value and quality, helping your food budget go further without compromising on flavour.
Perfect pork stew
AN ELECTRIC WAFFLE MAKER
PAGE 42
A cheering bowl of meaty goodness with a hint of cider
Takes: 40 min Serves: 4
• 600g pork loin steak
• 1 pack SPAR smoked bacon, chopped
• Glug of SPAR olive oil
• 2 onions, sliced
• 400g closed cup mushrooms, chopped
• 1 garlic clove, crushed
• 1 tbsp flour
• 100ml SPAR cider
• 700ml chicken stock
• 1 tsp dried thyme
• 100ml SPAR double cream
• Salt and pepper
1 Fry the pork and bacon for 5 mins in a little olive oil until browned on each side, then set aside on a plate. In the same pan, fry the onion on a medium heat for 5 mins, then add the mushrooms and garlic and fry for 5 mins (add a splash of water if needed). 2 Mix in the flour, then add the cider and simmer for 5 mins until the sauce thickens. 3 Add the chicken stock and thyme, and season to taste. Return the pork and bacon to the pan and simmer for 20 mins. 4 Stir through the cream to finish and serve.
Broccoli and potato gratin
Layer upon layer of creamy seasonal veg
Takes: 55 min Serves: 4
1 head of broccoli, chopped into pieces
3 large potatoes, thinly sliced
1 onion, diced
1 garlic clove, crushed
Knob of SPAR butter
500ml SPAR
double cream
50g SPAR Parmigiano
Reggiano, grated
50g SPAR cheddar, grated
1 Preheat your oven to 200°C/180°C fan/gas mark 6. Boil the broccoli for 4 mins until softened, then drain and set side. Line a greased oven dish with layers of sliced potato, then place the broccoli on top. 2 Fry the onion and garlic in the butter for 5 mins until softened, then add the cream, season and simmer for 3 mins. 3 Pour the sauce over your oven dish, then sprinkle in the cheeses. Bake for 40 mins until golden and bubbling.
Did you know… Broccoli is a superfood packed with vitamin goodness that’s great for seeing off seasonal colds.
6TH-12TH OCTOBER 2025
Grab everything you need for an authentic
FOR ALL CURRY
Mushroom Balti
A zingy, spicy classic full of goodness
Make it meaty!
Switch mushrooms for diced chicken breast
Takes: 25 min Serves: 4
Glug of SPAR olive oil
2 onions, grated 2 garlic cloves, crushed
1 red pepper, chopped 250g mushrooms, chopped
1 tsp ground cumin
1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp curry powder
• 1 tsp chilli powder
• 1/2 pinch ground ginger
• 1 tin SPAR chopped tomatoes
• Juice of 1 lime
• 150ml water
• 1 tin SPAR chickpeas
• Handful of fresh spinach (optional)
Heat the oil in a deep pan and fry the onion for 3 mins. Add the garlic and pepper and fry for another 2 mins, then stir in all the dry spices and mushrooms. After 1 min add the tinned tomatoes, lime juice and 150ml water. 2 Simmer for 15 mins, then throw in the chickpeas and spinach leaves and simmer for another 4 mins. 3 Serve with SPAR rice, naans and a spoonful of mango chutney (optional).
Who doesn’t love a curry?
Celebrate National Curry Week by rustling one up from scratch, or pick up a fakeaway in store.
Chicken Korma
Rich, creamy and deliciously filling
Takes: 30 min Serves: 4
• 3-4 chicken breasts, diced
• 2 tsp ground turmeric
• Juice of 1 lemon
• 2 onions, grated
• Glug of SPAR olive oil
• 1 garlic clove, crushed
• 1/2 tsp ground ginger
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
1 Marinade the chicken pieces in the turmeric and lemon juice for 10 mins. Meanwhile, fry the onion in the olive oil for 4 mins, then add the garlic and ground ginger for 1 min. Add the rest of the spices and a splash of water. the chicken and fry for 2 mins, then add the chicken stock and simmer for 10 mins. Add the coconut milk and simmer for another 3 mins. Once the chicken is cooked through, remove the pan from the heat and stir in the Greek yogurt, chopped almonds and fresh coriander. Serve immediately with SPAR rice and naans.
Make it veggie!
Switch chicken for roughly chopped cauliflower
BOMBAY POTATOES
Preheat your oven to 200°C/fan 180°C/gas mark 6. Peel 4 large potatoes and chop into large pieces, then place in a pan of water with 1 tsp ground turmeric and a large pinch of salt. Simmer for 5 mins, then drain and stir in 1 diced onion, 2 tsp black mustard seeds (optional), 2 tsp curry powder and 2 tbsp SPAR vegetable oil. Lay out in a large roasting tin and roast for 30 mins until golden.
RAITA
Rustle up the perfect cool dipping sauce - ideal with any Indian side dishes, or as a cooler with a spicy curry. Mix 250g SPAR Greek yogurt with a pinch of ground ginger, 1 crushed garlic clove, a handful of finely chopped fresh mint and coriander, the juice of 1 lime, 1/2 tsp garam masala (or 1/2 tsp of curry powder) and 1/4 of a cucumber, finely grated.
Better by naan! Delicious eaten warm with your favourite curryavailable in-store.
FAKEAWAY FAST FIX
Did you know…
Don’t forget a tasty bit on the side
Grab some bhajis or samosas in store
Chicken Tikka is the most popular curry in the UK, even though it isn’t an authentic Indian curry? It is believed to have been invented by South Asian cooks working in Indian restaurants in the UK.
Get involved in National Curry Week. Fake it to make it a takeaway night in, with everything you need in store for an instant tasty fakeaway.
Don’t forget the chickpeas Grab a can in store
Who needs meat when vegetarian food tastes this good? With lunch, afternoon tea and dinner sorted, these three indulgent but healthy veggie/vegan recipes will see you through even the most blustery autumn days.
Don’t forget…
World Vegetarian Day 1st October
World Vegan Month 1st-30th November
Carrot and coconut soup
Roasted red pepper pasta
A classic autumn warmer with an eastern twist
Takes: 50 min Serves: 4
• 8 carrots
• Salt and pepper
• Glug of SPAR olive oil
• 1 tin SPAR chickpeas
• 1 tsp curry powder
• 1 onion, diced
• 2 garlic cloves, crushed
• 700ml vegetable stock
• 1 tin coconut milk
• Juice of 1 lime
1
Preheat your oven to 200°C/180°C/ gas mark 6. Peel the carrots, chop into chunks, lay them out in a roasting tin, season and drizzle with some of the olive oil. Roast for 25 mins. 2 Meanwhile, drain the chickpeas and pat dry with kitchen towel. Stir in the curry powder until fully covered, then spread the chickpeas out on a baking sheet and roast for 15-20 mins until crunchy. Set aside for later. 3 Next, add the rest of the olive oil to a large pan and fry the onions for 5 mins, then add the garlic for 2 mins. Take off the heat until the carrots are done, then add the carrots and vegetable stock, and simmer for 10 Use an electric blender to blitz the soup until smooth, then stir in the coconut milk and lime juice. Serve in bowls and scatter the chickpeas on top.
Make enough sauce for 8 – use half now and freeze the rest!
Takes: 1 hr Serves: 4
• 4 red peppers
• 2 onions, roughly chopped
• 2 garlic cloves
• Large glug of SPAR olive oil
• Salt and pepper
• 2 tins SPAR tinned tomatoes
• Splash of vinegar
• 1 tsp sugar
• 350g SPAR pasta
• Fresh basil (optional)
• Handful Parmigiano Reggiano, grated
oat loaf
Grab a slice at teatime for a healthy boost of sweetness
Takes: 50 min Serves: 8
• 3 very ripe bananas
• 75ml SPAR vegetable oil
• 2 tbsp golden syrup
• 180g self-raising flour
• 40g porridge oats
• 2 tsp baking powder
• 2 tsp cinnamon
• Handful of sultanas and chopped walnuts
1 Preheat your oven to 190°C/170°C/ gas mark 5. Deseed and chop the peppers into large chunks, and place in a roasting tin with the onions with garlic cloves. Toss with the oil and season, then spread out in the tin and roast for 40 mins. 2 Pour in the tinned tomatoes, vinegar and sugar, and roast for another 20 mins. 3 While roasting, prepare your chosen pasta as per the pack instructions. 4 Once your veg is roasted, carefully pour the mix into a food processor and blend until smooth. Stir half the sauce into your pasta and serve immediately with fresh basil and a scattering of Parmigiano Reggiano. Save the rest of the sauce in the fridge for up to 3 days, or freeze in a sealed container.
1 Preheat your oven to 190°C/170°C/ gas mark 5. In a large bowl, mash the bananas with a fork until mushy, then whisk in the oil and golden syrup, followed by the flour. Add in the rest of the ingredients except a small handful of the oats. 2 Line a loaf tin (including the sides) with baking paper, then pour in your cake batter. Scatter the remaining oats over the top and bake for 45 mins. Check the cake by inserting a clean knife. If it doesn’t come out clean, bake for a further 5-10 mins until the knife comes out clean.
SPAR
British Eggs
Our eggs are laid on British farms and available in all of our stores, nationwide.
Eggs
Take a basic… and make it brilliant! In this issue we’ve got some cracking ideas for the humble egg…
Shakshuka
Delicious for any mealtime of the day
2
PREP SERVES
• 1 onion, diced
• 1 red pepper, chopped
• Glug of SPAR olive oil
• 1 garlic clove, crushed
• 1/2 tsp paprika
• 1 tin SPAR chopped tomatoes
• 100ml water
• 4 SPAR eggs
• Fresh basil (optional)
1 Fry the onion and pepper in a little oil for 5 mins. Add the garlic, paprika, tinned tomatoes and 100ml water, and simmer for 5 mins. 2 Crack the eggs into the mix and heat for 10 mins. Season, scatter with fresh basil, and serve.
French toast
The ultimate decadent sunday breakfast
PREP SERVES 2
• 2 SPAR eggs
• 80ml SPAR milk
• 40ml double cream
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 4 slices SPAR white bread
• Knob of SPAR butter
1 Whisk together the eggs, milk, cream, vanilla extract and cinnamon, then soak the bread in the mix for 4 mins.
2 Fry each slice in a little butter for 3 mins on each side until golden. Serve with berries and a dusting of icing sugar, or chocolate spread!
Mayonnaise
Whip up your own creamy heaven in a jar!
10
4-6
PREP SERVES
• 2 SPAR eggs (yolks only)
• 1 tbsp Dijon mustard
• 100ml SPAR olive oil
• 150ml SPAR sunflower oil
• 3 tsp lemon juice
• Salt and pepper
1 Combine the egg yolks and mustard with an electric whisk. Continue to whisk while very slowly pouring in both oils.
2 Once fully combined and thickened, add the lemon juice and season to taste. Store in an airtight container.
BASIC TO BRILLIANT
LUNCH
Grabbing lunch on the go? Our new and improved sandwich range includes all your favourite fillings – but tastier than ever! LOOK OUT FOR OUR MEAL DEAL IN STORE…
TRICK 'N' TREATERS
Take your pick ‘n’ mix from a huge array of sweet treats for spooky visitors... all at scarily low prices.
ooHall
Whether you’re opening your door to ghosts and ghouls, laying on a scary spread or hosting a horror movie night, we’ve got everything you need to put the ‘oooo’ in spooooky...
oween
PARTY FOOD
Hosting a super spooky gathering? Sink your fangs into our big selection of great-value, ghoulpleasing party food and snacks.
BLOCKBUSTING NIGHTS IN
Hammer the horror with a scary movie, or block out the noise with a bingeworthy box set. In store we’ve got all the sofa-friendly treats you need for a cosy TV night in.
See pages 34-35 for more delicious SPAR wines
QUICK EASY &
Need a proper food fix, pronto? Try these super speedy recipes for a filling plate on the go. With all the ingredients available in store, that’s a quick dinner sorted.
Zingy tuna pasta
You will need…
• 200g SPAR penne pasta
• 1 corn on the cob ( or 1/2 tin SPAR sweetcorn)
• 1 tin SPAR tuna chunks
• 1 red onion, thinly sliced
• Scrunch of black pepper
• 1 tbsp SPAR olive oil
• Splash of SPAR balsamic vinegar
• Squeeze of lemon juice
• Handful of rocket (optional)
Make it…
1 Cook the penne as per the pack instructions and set aside. 2 If using corn on the cob, simmer for 6 mins until soft (you can use the same water as the pasta), then use a knife to ‘peel’ the corn off and place in a bowl. Stir in all the remaining ingredients, followed by the pasta, then divide into two bowls to serve.
See pages 34-35 for more delicious SPAR wines
Delicious with… a bottle of SPAR Uptempo crisp white
Stuffed peppers Brie toastie
You will need…
• 2 peppers, halved and de-seeded
• 1 bag SPAR microwave rice
• 1 jar SPAR pesto
• 1/2 tin SPAR sweetcorn
• 1/2 tin SPAR red kidney beans
• 6 cherry tomatoes, chopped
• Handful of basil leaves (optional)
Make it…
1 Microwave the pepper halves for 5 mins and set aside, then microwave the rice and pour into a bowl. 2 Stir the pesto into the rice (or use roasted red pepper sauce from page 17), plus the sweetcorn, kidney beans, cherry tomatoes and basil leaves. 3 Spoon the rice mix equally into the four pepper halves and place them on a baking tray, rice side up. Bake for 10 mins at 200°C/180°C/gas mark 6 and serve.
Try adding… a handful of SPAR grated mozzarella for a cheesy fix
You will need…
• 2 rashers SPAR smoked bacon
• 2 slices of crusty bread
• Smear of onion chutney (optional)
• 1/2 pack SPAR brie, sliced
• Half an apple, thinly sliced
Make it…
1 Grill the bacon until crisp and set aside. 2 Toast the bread in a toaster, or fry for 1 min on each side in a little butter for extra indulgence! 3 Place the toast on the grill and spread with chutney if using, followed by the brie. 4 Grill for 2 mins until bubbling, then place one piece on a plate. Layer your bacon on top, followed by the apple slices. Finish by carefully flipping the other piece of toast on top, slice in half and devour.
Throw in… a small handful of roughly chopped spring onions
Fire it up!
Stay in and listen to the crackle of fireworks from the sofa, or venture out for Guy Fawkes fun and games with friends. Either way, when it comes to Bonfire Night feasting, we’ve got some bangers sorted…
Don’tforget the mayo! See page 19
Banger dogs
Hot dogs fit for fire-starters!
Takes: 25 min Makes: 4
• 2 onions, thinly sliced
• Glug of SPAR olive oil
• 1 tbsp SPAR balsamic vinegar
• 1 tsp sugar
• ½ tsp chilli flakes
• 1 tsp tomato purée
• 4 hot dog sausages
• 4 hot dog rolls
1 Make onion rocket fuel by frying the sliced onion in the oil on a medium heat for 10 mins until soft. Stir in the vinegar for 1 min, then add the sugar, chilli flakes and tomato purée. Fry for another 1 min, then set aside. 2 Grill the sausages for 12-14 mins, turning regularly. 3 Make a deep cut along each bread roll, then fill with your chosen condiment (we suggest extra smoky barbecue sauce!), plus a dollop of your onion rocket fuel. Add a sausage to each bun and enjoy immediately.
Smokin’ turbo beans
Great on their own, even better spooned over a jacket potato
Takes: 12 min Serves: 4
• 1 onion, roughly chopped
• 1 red pepper, roughly chopped
• Glug of SPAR olive oil
• 2 tins SPAR baked beans
• ½ tsp chilli powder
• 1 tsp paprika
• ½ tsp ground ginger
• Splash of SPAR balsamic vinegar
How’s about them toffee apples?
See page 32 fora super easyrecipe
Fry the onion and pepper in the oil for 8 mins until soft. Add the rest of the ingredients and simmer for 4 mins until piping hot, then serve in bowls with crusty bread or dolloped on top of a freshly baked spud.
Scan QR code for more bonfire night ideas
Goes great with honey! Grab a bottle in store.
oatsporridge
Simple porridge oats: the humblest of harvests that can be transformed into greatness with a mere three extra ingredients…
Honey flapjacks
Takes: 25 min Makes: 12
You will need…
• 225g SPAR butter
• 75g brown sugar
• 4 tbsp SPAR honey
• 350g SPAR porridge oats Make it…
1 Preheat your oven to 180°C/160°C fan/ gas 4, and line a baking tin (roughly 30x15cm) with baking paper. 2 Gently melt the butter, sugar and honey in a large pan over a medium heat, stirring regularly until the mixture is smooth, then remove from the heat. 3 Stir in the oats until all are coated, then tip the mix into the tin, spread out evenly and flatten it across the top with a spatula or the back of a spoon. Bake for 15 mins until golden. Leave to cool in the tin, then remove and cut into squares.
Try adding... Alayerofmelted milk chocolate after baking,butbefore youcutthemup!
apples
Stewed
De-core, peel and chop 6 apples into chunks (any type of apple will work!).
Place in a saucepan with about 1cm of water added, then simmer on a medium heat for 10 mins. Keep an eye on the apple, adding a splash more water if they start to stick. They will gradually break down and become soft and mushy. Add 1 tsp sugar and cook for a further 2 mins. Leave to cool, then transfer to an air-tight container. Delicious spooned onto a dollop of SPAR Greek yogurt and sprinkled with seeds or chopped nuts.
Chutney’d
De-core, peel and dice 8 apples and place in a large pan with 700g sugar, a large handful of raisins, 2 diced onions, 1 tsp ground ginger, 1 tsp salt and 600ml cider vinegar. Bring the mixture to a boil, then simmer uncovered, stirring regularly, for 30-40 mins until thickened. Remove from the heat, leave to cool and transfer to clean jam jars with sealable lids. Serve with your favourite SPAR cheeses and crackers, and a glass of SPAR red wine.
From hot with custard to cool with cheese, the humble apple is a fruity superhero to its core.
Did you know?
Apples are packed with fibre and vitamin C – but they’re also 25% air. This is why ‘apple bobbing’ is a classic Halloween game!
Crumbled
De-core, peel and chop 4 apples into chunks, then toss in 2 tbsp sugar. Spread the mix across the base of a deep ovenproof dish. Mix 175g flour and 110g sugar in a bowl, then use your fingers to rub 110g butter into the mix to resemble breadcrumbs. Spread the crumble mix over the apples, then sprinkle some demerara sugar over the top (optional). Bake in the oven at 180°C/160°C fan/gas mark 5 for 30-40 mins until golden. Serve with a dollop of vanilla ice cream or custard if you prefer.
Toffee’d
Make your own bonfire night classic! Place 4 apples in a bowl of boiling water to help remove the waxy coating, then carefully remove and pat dry. Insert a wooden skewer into each apple and set aside on baking paper. Put 200g sugar and 50ml water in a pan on medium heat for 5 mins. Do not stir! Once the sugar is dissolved, add a tiny splash of vinegar and 2 tbsp golden syrup. Use a sugar thermometer to boil the mix to 150°C. Next, carefully dip and twist each apple into the sugar to cover completely, then place on the baking paper to set hard. Add a splash of red food colouring to your toffee if you want a dramatic effect!
SEASONAL
Enjoy the final few sunsets of the year with an oaky glass of white outdoors, or snuggle up on the sofa as the nights begin to draw in with a smooth, warm red. Our array of seasonal wines is as rich and colourful as autumn’s natural display itself - so stock up in store and see in the season in cosy style.
Uptempo
Crisp White
ABV 10.5%
Crisp and citrusy with a touch of salinity that perfectly complements fish dishes.
Great with…
Zingy tuna pasta (p27)
Tasteheads
Pinot Grigio
ABV 11%
A crisp, citrusy white that draws out the warm flavour of sweet root veg.
Great with… Carrot and coconut soup (p17)
Tasteheads
Viognier
ABV 11.4%
Subtle floral and stone fruit notes balance both creamy and earthy food flavours.
Great with… Cheery chicken casserole (p9)
Tasteheads Merlot
ABV 11%
A medium-bodied red with soft tannins and spicy notes that complement hearty, meaty dishes.
Great with… Bangers ‘n’ mash with gravy (p8)
Uptempo
Smooth Red
ABV 13%
Light tannins and an earthy character are a natural match for red meat and mushrooms.
Great with… Perfect pork stew (p10)
Uptempo Bold Red
ABV 13.5%
A bold red that balances the richness of tomatobased or roasted pepper sauces.
Great with… Roasted red pepper pasta (p17)
Tasteheads
Tempranillo
ABV 12%
Smoky, spicy notes in this bold red stand up perfectly to warm, complex spices like paprika. Great with… Turbo paprika baked beans (p28)
Uptempo Fresh Rosé
ABV 11%
Fresh red fruit notes cool spicy plates perfectly, while standing up to bold flavours.
Great with… Mushroom balti (p12)
Tasteheads
Chardonnay
ABV 11%
The creaminess of Chardonnay pairs well with rich cheese, while oak notes really bring the bacon.
Great with… Brie & bacon mac ‘n’ cheese (p9)
Tasteheads
Pinot Grigio Rosé
ABV 11%
Crisp, dry, and refreshing enough to cut through cream and cheesebased dishes.
Great with… Broccoli and potato gratin (p11)
DAYS OUT
There’s no better way to enjoy autumn’s technicolour display of rich reds, oranges, and browns than by kicking your way through the fallen leaves in an epic, ancient forest. Here’s a handful of tried and tested woodland walks for inspiration – all you need now is a good pair of boots, a dazzling autumnal blue sky, some friends or family, and maybe a dog or two…
1. Salcey Forest, Northampton
Just 15 miles from the charming town of Buckingham, these epic woods are a real treat when the autumn leaves come out on show. Throw on your walking boots and get ready to enjoy mile after mile of ancient forest, spotting the remains of old dwellings and wildlife habitats amongst the veteran oaks (some over 600 years old!) and wooded banks. There are endless winding paths to explore, a family cycling trail and the kids play area. Enjoy homemade cakes and snacks in the forest café, or pick up a picnic from the nearest SPAR and eat beneath the trees.
Open: 8am-9pm Apr-Oct & 5pm Nov-Mar
Dog friendly: Yes
Parking: On site, payable in situ and via RingGo Address: Wootton Road, Northamptonshire NN7 2HX
Nearest SPAR: SPAR Westbridge, St James Road NN5 5HS
2. Wheldrake Woods, York
Wheldrake Woods is about 10 miles from the beautiful York. If you like, start your day exploring this beautiful and historic city, before heading south for some leafkicking along the flat trails of this ancient woodland. With an abundance of wildlife to observe amongst the varied mix of trees, trails and brooks, Wheldrake Wood is ideal if you’re looking for an easy, scenic potter amongst autumn’s stunning natural colours. Make sure you pack a SPAR picnic, as there are no facilities here – but plenty of magical spots to sit!
Open: 8am-9pm Apr-Oct & 5pm Nov-Mar
Dog friendly: Yes
Parking: On site, payable in situ and via RingGo Address: Broad Highway Car Park, York YO19 6BG
Nearest SPAR: SPAR Bad Bargain Lane, 125 Bad Bargain Lane, Heworth YO31 0PF
Take a flask of soup on your stomp!
SEE PAGE 17
3. Bernwood Forest, Oxford
Located in the rural outskirts of Oxford, Bernwood was once a royal hunting forest, enjoying royal protection for over 700 years, making it truly unspoilt and teaming with wildlife. While in autumn you might not spot the dazzling array of butterflies that Bernwood forest is famous for, multi-coloured fluttering leaves take their place amongst the scenic woodland glades. There are numerous signposted trails to explore, or try the Bernwood Jubilee Way, a beautiful route created to celebrate the Queen’s Golden Jubilee.
Open: All year round
Dog friendly: Yes
Parking: On site, free
Address: Oakley Rd, Boarstall, Aylesbury OX33 1BJ
Nearest SPAR: SPAR Headington, 10 - 12 Underhill Circus, Headington, Oxford, OX3 9LU
Awesome autumn activities
1. Fancy seeking out the Gruffalo? Lots of managed woodlands have a Gruffalo trail for the kids to enjoy, complete with interactive features and different Julia Donaldson characters to spot amongst the trees. www.forestryengland.uk/gruffalo
2. Play Pooh-sticks! A game as old as time (or at least as old as Winnie-the-Pooh), all you need is a bridge with a stream or river running underneath it, a few sticks and a few players. Drop your stick over the side the water is flowing towards, run to the other side and see whose stick appears first!
3. Collect cones, conkers and other tree seeds and nuts. Autumn is a time rich with tree seeds – from knobbly cones (perfect for making Christmas decorations with, not long from now!) to gorgeously smooth, shiny conkers.
4. Look out for fungi. All sorts of weird and wonderful fungi grows amongst autumn’s damp leaves –on the trees themselves as well as the ground. Did you know… most of a mushroom’s body is comprised of thin threads underground that link the roots of trees and plants, helping them communicate with each other. Be sure not to touch fungi, though – it can be poisonous to humans. And because it’s a food source for small animals, it’s best to leave it in tact for them.
SPARk a Conversation
Don’t just flip burgers, flip the script
''It doesn't have to be deep. It just has to be real.''
This summer, SPAR launched the SPARk a Conversation campaign to turn BBQs (and other everyday summer rituals) into moments that matter. Why? Because 84% of men would rather fire up the BBQ than open up emotionally. So, to trigger a real conversation that might just make a difference to someone’s mental health, this campaign invites us to gather, grill, and get real.
At the heart of it all is Olympic legend and mental health advocate Colin Jackson CBE, whose warmth and personal experience bring the campaign to life.
Colin says: ‘‘A simple ‘How are you doing?’ can be the start of something powerful.’’
Fuel for the moment
SPAR stores are making it easy to SPARk a conversation – from summer food deals to community moments.
We were proud to work with four incredible mental health charities who bring frontline support to communities across the UK.
Our Charities
Ways for Wellbeing
Mental Health Matters Wales Tough Enough to Care
Changing lives – one small chat at a time!
Olympic legend, Colin Jackson CBE
SPAR FOR GOOD
We love giving back to our communities, which is why we support two amazing charities – and part of how we help them comes directly from you, our customers. For every Limited Edition SPAR sandwich you buy, we donate 10p to Marie Curie, our chosen charity partner. Find out in their news story opposite how you can help fundraise (in a spook yway!) for Marie Curie this autumn.
We’re also a proud community partner of Disability Sport Wales. Read about their insport Series of events opposite, plus the new 'Find Your Fire' online tool, designed to help budding sports enthusiasts find their pathway into sport, based on their impairment.
For the latest information on our charity work, scan the QR code
A blooming great thank you!
A massive thank you to everyone who got involved in our Blooming Great Tea Party campaign this summer. From bake-off competitions to tea parties, it was amazing to see SPAR stores across the UK coming together to raise vital funds for Marie Curie.
Get spooooky for goooood…
Turn up the fright factor by hosting a spooktacular fundraiser for us this Halloween. It could be a haunted bake sale, a pumpkincarving contest or a frightful fancy dress night – anything to raise some ghoulishly good funds! Need inspiration?
Visit mariecurie.org.uk/get-involved/fundraise
Look out for our Limited Edition Marie Curie sandwiches in store
Whatever the illness, we’re with you to the end
At Marie Curie, we believe everyone deserves the best possible care and support at the end of life—whatever the illness. Our nurses, hospices and support teams are there to help people live as well as they can, for as long as they can.
By raising awareness, fundraising, or simply starting a conversation, you can help ensure that no one faces the end of life alone.
Contact us on 0800 090 2309 or visit mariecurie.org.uk/support
Are you looking to discover a new passion for sport?
Disability Sport Wales is dedicated to providing sporting opportunities for all. This includes introducing newcomers of all abilities to the benefits of physical activity, as well as and providing competitive opportunities and even international representation.
As a national Community Partner, SPAR actively supports DSW in the delivery of its highly successful insport Series events, opening up inclusive physical activity across Wales by connecting communities through sport. The most recent Para Sport Festival was a showcase of competitive sport and introductory opportunities coming together in one exciting celebration of sport and physical activity.
To celebrate the Deaflympics, taking place in Tokyo this November, DSW are hosting
another set of insport Series events across Wales, in partnership with SPAR. These events will showcase the range of locally available opportunities for deaf children, young people and adults. To find out more, go to insportseries.co.uk
Nurturing talent across Wales
Beyond just finding people sports to try, DSW actively seeks to nurture talent through its #inspire campaign. This initiative provides a direct link for individuals with potential in para and/or disability sport to connect with ongoing opportunity that will help them to thrive. To date, nearly 400 people have engaged with the #inspire campaign, showcasing the incredible talent pipeline emerging across Wales.
Find your Fire!
An exciting new online resource is now available to help budding sports enthusiasts unlock
their full potential. Supported by DSW’s commitment to developing future stars through both the #inspire campaign and insport Series events, "Find Your Fire" simplifies your online search, offering tailored pathways to sport, based on your impairment. Whether you have a visual, intellectual, or physical impairment (including short stature, upper or lower limb, or combined limb impairments), the platform aims to unlock suitable activities and connect you with the opportunities available.
Want to find your fire? Scan the QR code to visit Disability Sport Wales today and Find Your Fire!
AN ELECTRIC WAFFLE MAKER
How waffly delicious!
Topped with syrup and crispy bacon or ice cream, slathered in chocolate spread and strawberries... the options for waffly fun are endless! All you need is a basic pancake batter and this easy-to-use waffle maker. It cooks 4 golden waffle squares in as little as 3 minutes - always fluffy on the inside and crisp on the outside. Perfect for breakfast, brunch or teatime dessert! For a chance to win, visit www.spar.co.uk/ autumnmag. Closing date 7 December 2025
Autumn brain teasers
ACROSS
1 Successful in producing the desired result. 3 Spectacular burning centrepiece lit on 5 Nov. 5 Known to travel by broom. 8 Seasonal gathering of fruit and veg. 12 Time for spooky fun and games on 31 October. 13 Feeling protected from danger. 15 Celebrate National _____ Week on page 12. 16 Watch them fall this season, in every warm colour imaginable. 17 A type of tree that sounds a bit nutty. 18 Large seed of a tropical palm. 20 Warm and snug. 24 Make your own jar on page 32. 25 Sharp cutting tool, or to have seen. 28 The season to kick up the leaves. 29 With the nights drawing in, turn your nightly gaze to the skies to spot these. 30 Ate fast, or spoke about something in a mocking way. 32 Evergreen tree with clusters of needle-shaped leaves. 33 Wild cat with yellow-brown fur found mainly in the northern latitudes of North America. 34 Amazing with mash or enveloped in a bun.
DOWN
1 A type of tree or plant that doesn’t shed or change colour in autumn. 2 Surname of the infamous failed gunpowder plotter. 4 Glittering display in the night sky. 6 Chewy coating traditionally applied to apples on bonfire night. 7 Small storage out-house. 9 All the people! 10 North African egg dish (see page 18!). 11 Feeling unwell. 14 Someone who purchases goods or services. 16 Tropical grasshoppers that fly in large swarms. 19 Apple-based alcoholic drink. 21 Arranged, organised or acquired: ______ at SPAR! 22 Of, or like, an apparition in appearance or sound. 23 Spooky orange fruit. 25 Triangular Indian side dish. 26 Get to the point instead - you can win a machine to make one above! 27 Distress call. 31 Deadly fly-catcher.
