29 WARMING RECIPES Winter
Winter
Shorter days mean longer cosy evenings!
Throw together a delicious winter warmer meal and snuggle up.
Passionate about food
Colder temperatures outside are the perfect excuse to rustle up super-comforting winter dishes - and we’ve put together some crackers on pages 7-13. And when you need something deliciously simple?
Turn to pages 20-21 for our latest Quick & Easy plates, as well as hearty soups on pages 22-23.
Value on your doorstep
Don’t forget to check out our latest lunch and dinner meal deals in store, featuring some of your favourite brands at brilliant prices. Plus, if you’re thinking of laying on an impressive spread for Valentine’s Day or Pancake Day, we’ve got everything you need in store to deliver tasty value for both - check our features in this magazine for some nice foodie ideas.
Nurturing our neighbourhoods
We love giving back - which is why our Community Cashback initiative makes us feel so happy - read more about it on page 39. We also have updates from our charity partners, Marie Curie and Disability Sport Wales on pages 40-41, including the incredible amount raised for Marie Curie, thanks to you, our customers. It’s good to give back!
Get Social…
Follow us on Facebook and Instagram for foodie hacks, tips, offers and news - and share your own!
Winter
07 HAPPY FOOD!
Wonderful winter mains, supersides and indulgent desserts
15 BASIC TO BRILLIANT
The possibilities of pesto!
18 LUNCH & DINNER SORTED
Great-value, super tasty meal deals on your doorstep
20 QUICK AND EASY
Simple, speedy recipes on the go
22 SOUPED UP
3 hearty soup recipes for a rejuvenating lunch or lite bite
24 VALENTINE’S DAY
Special someones sorted with our romantic afternoon tea
26 PANCAKE DAY
Make a perfect pile of pancakescomplete with winning toppings
29 STORE CUPBOARD STAR
How to make strawberry jam star of the biscuit show
30 ONE FOR THE SEASON
4 clever ways with cabbage
32 WINTER WINES
Our award-winning wines and bubblies for cosy winter evenings
34 SAY CHEESE
Perfect cheese and wine pairings
36 DAYS OUT SORTED
Feel a crunch of frost underfoot, or run your way through winter!
39 COMMUNITY CASHBACK
Latest news on the good our giving-back scheme does
40 OUR CHARITIES
News and updates from the charities we support
42 PRIZES & PUZZLES
WIN! A a soup maker
WINNING
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.
SOUPED UP 22
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, 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.
FOOD TO MAKE YOU HAPPY
Don’t be sad this season! Beat the winter blues with marvellous mains, super sides, and indulgent desserts that’ll bring warmth to your soul and a smile to your lips.
Turn the page to get happy >>>
Perfect pulled beef ragu
The perfect toe-warmer after a lovely long winter walk – slam it in the oven and enjoy on your return
Takes: 4 hrs Serves: 4
• 2 tbsp SPAR olive oil
• 500g County Bridge diced beef
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 120ml SPAR red wine
• 400g SPAR tinned tomatoes
• 1 tbsp tomato purée
• 300g SPAR pasta of your choice
• Chopped basil leaves (optional)
• Handful of SPAR Parmigiano Reggiano, grated
1 Preheat your oven to 150°C/130°C fan/gas mark 2. Heat 1 tbsp oil in a casserole dish and fry the beef in batches for 2 mins each until brown all over, transferring it to a plate as you go. 2 Add the remaining oil to the empty dish and fry the onions and garlic for 10 mins. Add the beef back in, plus the red wine, tinned tomatoes and tomato purée. Cover the dish with a loose foil lid and transfer to the oven for 31⁄2 hrs, turning the beef carefully with a large spoon each hour.
3 Cook the pasta as per the pack instructions, then drain and divide across 4 bowls. Use a fork to shred the beef , then spoon the ragu over the pasta. Finish with a scattering of basil and Parmigiano Reggiano.
MARVELLOUS
MAINS
Delicious with…
A bottle of SPAR
Tastehead Tempranillo
Roasty toasty chicken
A one-tin wonder that’ll warm you up in no time – serve with gravy and our super-side roast onions
Takes: 2 hrs Serves: 4
• 1kg potatoes, peeled and quartered
• 2 tbsp SPAR vegetable oil
• 1 SPAR whole chicken
• 1 lemon, halved
• 30g SPAR butter, softened
• Salt and pepper
• 1 punnet mushrooms
Superside me! Serve with our gorgeous green mash on p11
1 Preheat your oven to 190°C/170°C fan/gas mark 5. Part-boil the potatoes for 5 mins, then scatter around the base of a large roasting tin. Drizzle with the oil, then place your chicken on top. Stuff the cavity of the chicken with the lemon halves, smear the top of the chicken with the butter, then season generously. Roast for approx 1 hr 20 mins (check the pack for instructions, according to the weight of your bird). 2 Remove the tin from the oven and check the chicken is cooked by piercing the thigh with a skewer - the juices should run clear. Carefully transfer the chicken to a large dish (let any juices within it run out onto the potatoes), cover with tin foil and allow to rest.
3 Toss the mushrooms into the tin with the potatoes, covering with the juices, and return to the oven for 15 mins until soft and delicious.
Unfoil your bird and arrange the potatoes and mushrooms around it, then serve immediately.
Got leftover chicken?
Enjoy with a dollop of mayo and super-side roast peppers in a SPAR tortilla wrap
Sublime Swedish meatballs
A creamily comforting classic that goes surprisingly well with our gorgeously green super-side mash
Takes: 25 mins Serves: 4
• 500g County Bridge beef mince
• 2 tbsp breadcrumbs
• 2 egg yolks
• 1 onion, grated
• Pinch of nutmeg
• Salt and pepper
• Glug of SPAR vegetable oil
• 30g SPAR butter
• 2 tbsp flour
• 100ml SPAR double cream
• 200ml beef stock
Time hack…
Grab some ready made meatballs in store
1 Preheat your oven to 180°C/160°C fan/gas mark 4. Put the mince, breadcrumbs, egg yolk, onion, nutmeg and seasoning in a bowl and mash together with a wooden spoon until combined. Use your fingers to shape 16 meatballs out of the mix, then fry them in the oil in a large shallow pan for 5 mins until browned on all sides. Transfer to a baking tray and cook in the oven for 10 mins. 2 To make the sauce, melt the butter in a saucepan and then whisk in the flour, followed by the cream and beef stock. Bring to the boil, then simmer for 3 mins and season. 3 Serve up your meatballs in shallow bowls, drizzling sauce over the top. Serve with mashed potato or chips - or for an extra twist, try it with our super-side gorgeously green mash.
Super-sides this way >>>
Sweet roast onions
Take your onion side-dish up a notch by adding a sweet kick
Charred peppers
Bring a warming red glow to the table with rich roasted peppers and tomatoes
Takes: 35 min Serves: 4
• 4 red peppers
• 4 tomatoes, quartered
• 1 garlic clove, finely sliced
• Glug of SPAR olive oil
• Salt and pepper
Feeling fishy?
Throw in a couple of sardinestinned
1 Preheat your oven to 160°C/140°C fan/ gas mark 3. Quarter the peppers lengthways and cut out and discard any seeds and white innards. 2 Transfer to a roasting tin along with the tomatoes and garlic. Drizzle with the oil and season, then toss lightly until fully coated.
3 Roast for 30 mins until soft and glossy. Takes: 1 hr Serves: 4
• 6 onions
• Glug of SPAR olive oil
• Glug of SPAR balsamic vinegar
• ½ tsp sugar
• Salt and pepper
• ½ tsp dried sage
1 Preheat your oven to 180°C/160°C fan/gas mark 4. Cut 1cm off both ends of each onion and peel, then slice each onion in half and place in a bowl. 2 Add the oil, vinegar, sugar, seasoning and sage, and use your hands to carefully toss the onions until coated, then transfer to a small roasting tin. 3 Cover the tin with foil and roast for 50mins, removing the foil after 40 mins.
Any bean salad
Throw whatever beans and greens you like into this wholesome winter bowl
Takes: 5 min Serves: 3-4
• 1 tin SPAR red kidney beans
• 1 tin SPAR chickpeas
• 2 sticks of celery, thinly sliced
• Handful of green beans
• Glug of SPAR olive oil
• 1 tsp SPAR honey
• Juice of ½ lemon
• Salt and pepper
1 Rinse the beans and chickpeas in a colander, then transfer to a serving bowl along with the celery. 2 Place the green beans in a pan, cover with boiling water and simmer on a low heat for 3 mins until slightly softened. Leave to cool, then add to the bean mix along with the oil, honey, lemon juice and seasoning.
3 Toss everything together and throw in whatever else you like – sweetcorn, cooked broccoli, diced onion… take your pick!
Soup it! Add 500ml of vegetable stock, blitz with a hand blender, heat up in the microwave and enjoy with a hunk of bread
Supergreens mash
Classic mashed potato with a gorgeously green twist
Takes: 25 mins Serves: 4
• 1kg potatoes, peeled and quartered
• 40g SPAR butter
• Splash of SPAR milk
• Salt and pepper
• Large handful of frozen peas
• ½ jar SPAR pesto Genovese
1 Boil the potatoes in a large pan of water for 15 mins until soft. Remove from the heat and drain. 2 Add the butter, milk and seasoning, then mash with a hand masher until smooth, cover and keep warm.
3 Simmer the peas as per the pack instructions and drain. Transfer the mash to a serving bowl, then semistir in the pesto, sprinkle the peas on top and garnish with fresh basil.
Don’t forget…
To pop a bag of frozen peas in your basket
OH-GO-ON-THEN
Caramel custard croissant pudding
PUDS
A continental twist on the bread and butter classic
Takes: 30 min Serves: 4
• 4 croissants
• 200g sugar
• 250ml SPAR double cream
• 250ml SPAR milk
• Glug of SPAR rum (optional)
• 4 SPAR eggs, beaten
• Handful of berries (optional)
1 Preheat your oven to 180°C/160°C fan/gas mark 4. Roughly slice or tear croissants into pieces and place in a ceramic oven dish. 2 Put the sugar and 2 tbsp of water into a saucepan, and swirl around to help dissolve the sugar before putting on a medium heat. Let the mixture bubble and turn darker as it caramelises (don’t stir), for 4 mins. 3 Turn the heat to low, add the cream, and whisk in the milk and rum. Take off the heat and keep whisking, adding in the beaten eggs. Pour your custard over the croissants and leave to soak for 5 mins. 4 Bake for 20 mins, then serve with a few berries.
Most biscuity cheesecake
Crumbly caramel crunch meets soft, creamy joy
Takes: 15 min + 4 hrs to chill Serves: 4
• 300g caramel biscuits, finely crushed
• 120g SPAR butter, melted
• 500g cream cheese
• 100g icing sugar
• 300ml SPAR double cream
• 100g SPAR biscuit spread
• Drizzle of chocolate sauce (optional)
1 Mix the crushed biscuits and melted butter together, then press evenly across the bottom of a lightly greased round tin (ideally one with a removable base). Leave to chill in the fridge. 2 Make the filling by beating together the cream cheese and icing sugar using an electric whisk, then beat in the cream and half the SPAR biscuit spread until smooth and firm. 3 Spoon half the mixture evenly into the biscuit base tin, then dollop over teaspoonfuls of the rest of the spread to decorate, plus a drizzle of chocolate sauce. Chill
Spread the biscuity joy
SPAR smooth biscuit spread is also great smothered on toast or croissants
Boozy chocolate mudcake
Dive spoon-deep into this deliciously naughty chocolate goo-fest
Takes: 1 hr Serves: 6-8
• 250g self-raising flour
• 340g sugar
• 50g cocoa
• 1 tsp baking powder
• Pinch of salt
• 3 SPAR eggs
Great with… a dollop of vanilla ice cream
• 100g SPAR butter, melted
• 200ml Irish cream liqueur
• 50ml SPAR milk
• 100g milk chocolate, chopped
• 25g cocoa
• Dusting of icing sugar (optional)
Preheat your oven to 180°C/160°C fan/ gas mark 4 and grease a ceramic oven dish. Mix the flour, 140g of the sugar, cocoa, baking powder and salt in a large mixing bowl. Whisk the eggs, butter, liqueur and milk together, then pour into the flour mix, stirring until smooth. Stir in the chunks of chocolate chunks and transfer the batter to 2 Make the sauce by putting 300ml of boiling water in a measuring jug and stirring in the remaining sugar and cocoa. Pour it over the batter, then transfer to the oven for 30 mins until the surface looks firm and risen and crisp. 3 Dust with icing sugar and serve straightaway.
Take a basic… and make it brilliant! In this issue we’ve got some saucy ideas for SPAR red pesto…
Tomato bread
Create a baguette to die for in minutes
BASIC TO BRILLIANT Pesto
• 1 part-baked SPAR baguette
• 1⁄2 jar SPAR red pesto
• 2 tomatoes, thinly sliced
• Scattering of diced red onion
• Drizzle of SPAR olive oil
• Salt and pepper
1 Bake the baguette as per the pack instructions. 2 Slice it in half lengthways and slather in pesto. Place the sliced tomatoes on top, followed by the onion, oil and seasoning. 3 Grill for 4-5 mins on a medium heat then devour - add your favourite cheese if you’re feeling indulgent! TAKES SERVES
Zingy pasta
Simple but oh-so tasty for lunch or dinner
Stuffed chicken
Supercharge a simple chicken breast
• 160g SPAR pasta
• 1 jar SPAR red pesto
• Squeeze of lemon juice
• Salt and pepper
• Handful of SPAR grated mozzarella
• Fresh basil leaves (optional)
1 Cook your chosen SPAR pasta as per the pack instructions and drain. 2 Stir the pesto through the pan of pasta until fully combined, then add the lemon juice and season. Serve immediately in bowls with a sprinkling of mozzarella and fresh basil.
• 2 County Bridge chicken breasts
• 1⁄2 jar SPAR red pesto
• 4 rashers SPAR smoked rindless bacon
1 Preheat your oven to 200°C/180°C fan/gas mark 6. Carefully cut a pocket into each chicken breast with a sharp knife. Spoon half the jar of pesto into a small bowl (saving the rest of the jar for another time), then spoon it from the bowl into each pocket. 2 Wrap both breasts with bacon and bake for 25 mins. Delicious with salad or chips!
Apple Crumble Cheesecake
A luscious, dairy-free dessert that layers velvety cheesecake filling with spiced apple compote and a buttery crumble topping. Its richness and comforting textures offer a delicious twist on a classic apple crumble.
COOKING TIME 2
INGREDIENTS
Cheesecake Filling
• 400g cream cheese
• 125g caster sugar
• 30g cornflour
• 2 medium eggs
• 130ml Elmlea double cream
• 70g plain yogurt
• 5ml vanilla essence
Cheesecake Crust
• 400g digestive biscuits
• 70g Flora Plant B+tter Salted, melted
• 5g cinnamon
• 50g brown sugar
Crumble Topping and Apple
• 120g plain flour
• 5g cinnamon
• 100g brown sugar
• 90g Flora Plant B+tter Salted
• 3 eating apples, peeled and chopped
• 5g ground cinnamon
• 50g caster sugar
TO PREPARE THE DISH
Cheesecake Crust
1 Using a food processor, blitz the digestive biscuits, cinnamon and brown sugar to a fine crumb and drizzle in the melted Flora Plant B+tter. Press the crumb into a loose bottomed 20cm tin and up the sides.
2 Bake in the oven for 10 mins at 180C and allow to cool.
Cheesecake Filling
1 Whisk together the cream cheese, caster sugar and cornflour until smooth.
2 Whisk in all the remaining cheesecake filling ingredients until you have a smooth batter.
3 Pour onto the cooled biscuit crust.
Crumble Topping and Apple
1 Peel and chop the apples into large rough chunks.
2 Toss the apple chunks with the cinnamon and caster sugar. Sit aside for 30 mins and drain off the excess liquid.
3 Place the apple pieces onto the top of the cheesecake batter.
4 For the crumble, rub together the Flora Salted B+tter, flour, soft brown sugar and cinnamon.
5 Sprinkle the crumble on top of the
rest of the layers of the cheesecake.
6 Place the whole cheesecake in the tin in a larger cake tin and then place into a deep tray with about 3cm of boiling water.
7 Bake in the oven at 160C for 1 hour and 30 mins.
8 The cheesecake at this point should just have a slight jiggle to it but be cooked. The crumble top should be cooked and golden.
9 Keep the oven door shut but turn it off. Allow the cheesecake to cool in the oven for 1 hour.
10 Remove the cheesecake from the oven and chill in the fridge for a few hours, or overnight if you have time!
skip the cow this Christmas
LUNCH
Grabbing lunch on the go? Our food-to-go sandwich range includes all your favourite tasty fillings, all at irresistible prices!
QUICK EASY &
Pleasingly easy dishes for a swift but tasty meal that’ll keep you warm this winter.
Frying pan pizza
You will need…
• 250g self-raising flour
• Glug of SPAR olive oil
• 3 tsp tomato purée
• 2 spring onions, sliced
• ½ red pepper, thinly sliced
• 50g SPAR grated mozzarella
Make it…
1 Mix the flour and salt in a bowl, then gradually stir in 150ml cold water to create a dough ball. Knead for 1 min on a flour-dusted surface.
Thai green curry Spicy tuna cakes
You will need…
• 1 onion
• 2 County Bridge Chicken Breasts
• Glug of SPAR olive oil
• 1 jar Thai green curry paste
• 1 can coconut milk
• Juice of 1 lime
• Handful of frozen peas
• Your choice of noodles or rice
• Thai basil and fresh chopped chilli (optional)
Make it…
2 Heat the oil in a large frying pan and fry the onion and pepper for 2 mins, then transfer to a plate. 3 Roll the dough into a pan-sized round, place it in the dry pan, cover with a lid, cook for 3 mins on one side, then carefully flip over. Spread the tomato purée across your base, scatter the veg over, then the cheese. Put the lid on and cook for 4 mins until the cheese has melted.
1 Dice the onion, and chop the chicken into chunks. 2 Fry the onion in the oil for 5 mins, add the curry paste and chilli flakes for 2 mins, then the chicken for 5 mins. 3 Stir through the coconut milk plus 150ml water and lime juice, then simmer for 15 mins until the chicken is cooked through. 4 Throw in the peas for 5 mins, then serve with your choice of noodles or rice, and garnish with the basil and chilli. scatter the veg over, then
You will need…
• 2 potatoes, peeled and quartered
• Knob of SPAR butter
• Dollop of SPAR mayonnaise
• 1 lemon, zested
• 3 spring onions, thinly sliced
• Pinch of chilli flakes
• 2 tsp sweet chilli sauce (optional)
• 1 tin SPAR tuna, drained
• 20g flour
• Glug of SPAR vegetable oil
Make it…
1 Preheat your oven to 200°C/180°C/ gas mark 6. Boil the spuds for 20 mins, drain and return to the pan.
2 Mash in the butter, mayo, lemon zest, spring onion, seasoning, chilli flakes and chilli sauce. 3 Stir in the tuna, then shape the mixture into six fishcakes. Put the flour in a shallow bowl and lightly coat each fishcake.
4 Fry the fishcakes in the vegetable oil on a medium heat for 2 mins on each side before transferring to the oven for 15 mins.
For a souper-duper bowl that’s both warming and filling on a cold winter’s day, try these easy recipes –great for straightaway, or to batch-cook for a few healthy lunches.
CHEESY BROCCOLI
Takes: 25 min Serves: 4
• 10 broccoli florets (fresh or frozen)
• 50g SPAR butter
• ½ onion, chopped
• 1 carrot, grated
• 30g flour
• 900ml vegetable stock
• 400ml SPAR milk
• 220g SPAR cheddar cheese, grated
• Salt and pepper
Great with… SPAR part-baked baguettes
1 Simmer the broccoli for 4 mins in a pan of boiling water on a medium heat, drain and transfer to a bowl. Melt the butter in the same pan, then add the onions and carrots and cook for 5 mins until soft, stirring regularly. 2 Stir in the flour and cook for 1 min, then slowly pour in the vegetable stock, stirring constantly to prevent lumps forming. Add the milk and broccoli (except one floret to garnish with), then simmer for 10 mins. 3 Blend with a hand blender, then stir in most of the cheese and season. Serve with a garnish of broccoli and a sprinkling of cheese.
ED U P
CREAMY CORN
Takes: 30 min Serves: 4
• Glug of SPAR vegetable oil
• 1 onion, chopped
• 8 spring onions, sliced
• 2 large potatoes, peeled and halved
• 1 litre vegetable stock
• 2 tins SPAR sweetcorn
• 200ml SPAR milk
• Salt and pepper
Go vegan
1 Heat the oil in a saucepan over a medium heat and fry the onion and spring onion for 6 mins until soft. Add the potatoes for 4 mins, then the stock, and bring to the boil. Reduce the heat and simmer for 15 mins.
2 bowls chopped sweetcorn
Switch dairy milk for nut or oat milk
Tip in 1½ tins of sweetcorn and the milk, and simmer for 4 mins until the corn is tender. Season, then blitz the soup with a hand blender until smooth. Divide between bowls and garnish with the rest of the sweetcorn.
MAKE IT SOUPER-DUPER EASY
A SOUP MAKER
TURN TO PAGE 42
TOMATO & CHICKPEA
Takes: 20 min Serves: 2
• Glug of SPAR olive oil
• 2 garlic cloves, crushed
• 2 sticks of celery, finely sliced
• 1 tin SPAR chickpeas
• Salt and pepper
• 1 tin SPAR chopped tomatoes
• 400ml vegetable stock
• 50g of your chosen SPAR pasta
• Sprinkling of chopped parsley or basil (optional)
1 Heat the olive oil and fry the garlic and celery on a medium heat for 4 mins. Drain the chickpeas and add to the pan, then season. 2 Stir in the chopped tomatoes, chicken stock and pasta shapes. Bring to the boil, then reduce to a simmer for 15 mins. Serve with a sprinkling of chopped parsley or basil.
Special someones
SHOW-THE-LOVE SHOWSTOPPER CAKE
Makeit
fundraisingforaMarieCurieteaparty! Scan for details
Takes: 40 min Serves: 8
• 200g caster sugar
• 300g SPAR butter, softened
• 4 SPAR eggs, beaten
• 200g self-raising flour
• 1 tsp baking powder
• Splash of SPAR milk
• 140g icing sugar
• Red food colouring
• 1 jar SPAR strawberry jam
• Decorative sprinkles
• Fresh strawberries (optional)
1 Preheat your oven to 190°C/170°C/gas mark 5 and line two 20cm sandwich tins with baking paper. In a large bowl, beat the caster sugar and 200g of the butter together until light and fluffy, then beat in the eggs, flour, baking powder and milk to form a smooth batter. 2 Divide the mixture between the tins and bake for 20 mins until the cake is springy. Transfer to a cooling rack and leave to cool. 3 To make the icing, beat the remaining butter until soft, then sift in the icing sugar and beat until smooth. Add a dash of red food colouring to make a lovely pink shade. 4 Turn one sponge upside down, spread generously with jam and top with the other cake. Use a knife to trim the cake into a heart shape, then slather with icing and top with sprinkles and strawberries.
LOVEBREAD BISCUITS
Takes: 30 min Makes: 16-20
• 125g SPAR butter, softened
• 55g caster sugar
• 180g plain flour
REDCUPCAKESVELVET
Takes: 30 min Makes: 11
• 150g SPAR butter, softened
• 150g caster sugar
• 1 SPAR egg, beaten
• 100ml SPAR milk
• 50ml SPAR vegetable oil
• 150g plain flour
• 1 tbsp cocoa powder
• 1 tsp baking powder
• 1 tbsp red gel food colouring
• 225g icing sugar
• 100g cream cheese
• Heart-shaped sprinkles
Add some fizz!
1 Beat the butter and sugar together in a bowl or food processor until smooth, then stir in the flour to form a dough ball. 2 Transfer the dough to a lightly floured surface and knead for 1 min, then use a rolling pin to gently roll out until the dough is ½cm thick. Use a heart-shaped cutter to create shortbread hearts, or a small, sharp knife to create the shape yourself. Re-roll and cut the dough as many times as you need to use it all up. 3 Place your hearts onto a baking tray lined with baking paper, then chill in
the fridge for 20 mins. Preheat your oven to 190°C/170°C/ gas mark 5. 4 Bake in the oven for 15 mins, then set aside to cool on a wire rack.
1 Preheat your oven to 180°C/160°C fan/gas mark 4, and line a cupcake tin with 12 cupcake cases. 2 Beat together 50g of the butter and all the caster sugar until light and fluffy using an electric whisk or food processor, then beat in the egg, milk and oil until combined. 3 Gradually whisk in the flour, cocoa powder and baking powder until smooth, then mix in the red food colouring. 4 Divide the batter between the cupcake cases
Why not pick up a bottle of pink fizz? For more wines and bubbly, see page 32 Fancy
and bake for 15 mins, then transfer to a cooling rack. 5 Make the icing by beating together the remaining butter and icing sugar until pale and fluffy, then beat in the cream cheese. 6 Once the cakes are cool, use a piping bag to ice 11 of the cakes with the cream cheese icing, or simply spoon a dollop of icing onto each cake. Crumble your leftover cake into crumbs and sprinkle over the icing, then finish with heart-shaped sprinkles.
Pancake
day 4thTuesdayMarch
Who doesn’t love pancakes? Follow our winning base recipe and you can’t go wrong (or if you do, be sure to take a comedy picture of your pancake fail and post on our social media channels!). We’ve served up some killer pancake toppers too…
Perfect batter
Pile ’em up, then slather with all sorts of wonderful toppings
Takes: 30 min Makes: 16
• 200g plain flour
• 4 large SPAR eggs
• 600ml SPAR milk
• 2 tbsp SPAR vegetable oil
• plus extra for frying
• Pinch of salt
1 Use an electric whisk to combine the flour and eggs together in a large bowl, then gradually add the milk, whisking constantly to prevent lumps forming, followed by the vegetable oil and salt. The batter should be roughly the same consistency as cream.
2 Put a medium frying pan on a medium heat and carefully wipe it with some oiled kitchen paper. Once it’s hot, pour in a ladle of batter and tilt the pan to spread it into a pancake. Cook for 1 min on each side until golden, then transfer to a baking paper-lined baking tray in the oven on a low heat, to keep your pancake pile warm.
Perfect toppings
Berries and cream
For a creamily indulgent pancake feast, apply a generous squirt of SPAR aerosol cream to your pancake, then scatter with fresh berries or defrost some frozen berries.
Make it an American
For that classic American flavour, slather your pancake with SPAR peanut butter and a dollop of SPAR strawberry jam, roll up and enjoy.
Lemon and honey
Fancy a sweet alternative to sugar? Smear your pancake with a spoonful of SPAR honey, followed by a drizzle of lemon juice for a twist on a classic.
Banoffee pie
Batter shared…
For the seriously sweet-toothed, try spreading your pancake with SPAR biscuit spread, some chopped up SPAR marshmallows and slices of banana.
Upload your best pancake toss, your biggest stack or your greatest pancake fail…
@SparMidlandsandEast
@SparWales
@SparThereForYou
Jammy biscuit bites
Takes: 25 min Makes: 12
You will need…
• 100g SPAR butter, softened
• 175g caster sugar
• 1 SPAR egg
• 200g plain flour
• Dusting of icing sugar
• 1 jar SPAR strawberry jam
Make it…
From tasty jam tarts to slathered on pancakes, SPAR strawberry jam can be so much more than just a toast topper. Make it the star of the show with this yummy biscuit idea...
Get Social…
Tag your store cupboard hacks on our socials and share the love.
@SparMidlandsandEast
@SparWales
@SparThereForYou
jamstrawberry
Makesome forlove!Cutheart shapesforValentine’s Dayandserveforteasee page 24
1 Beat the butter and sugar together in a bowl, then add the egg, followed by the flour, shaping to form a dough ball. 2 Roll out the dough and cut 24 rounds with a cookie cutter. Carefully cut a smaller hole (whatever shape you like!) in the centre of 12 rounds. Transfer all of them to a baking tray lined with baking paper and chill for 8 mins. Preheat your oven to 190°C/170°C fan/gas mark 5, bake for 12 mins, then cool on a rack. 3 Sift the icing sugar over the toppers, spread jam on the bases, then sandwich together to form 12 delicious jammy biscuits.
What a double jammy!
Superfood status
cabbage
Cabbage is low-calorie and highlynutritious,packedwith fibre,vitamin C,vitamin Kand antioxidants:greatfordigestion, yourimmune system,and even boosting function.brain
From amazingly comforting side dishes to cool coleslaw and perfect pickle, the humble cabbage can be crafted into all wonder of delights.
Coleslaw
Slice 1⁄4 cabbage as thinly as you can and sprinkle into a large bowl. Add 1⁄2 thinly sliced onion, 1 grated carrot, and an optional handful of chopped coriander, chives or parsley. Combine, then mix in a dollop of SPAR mayonnaise, a spoonful of SPAR Greek yoghurt, a squeeze of lemon juice, and season generously. Try adding a handful of grated cheddar for a little extra indulgence.
Super-side
Pickled
Finely shred 1⁄2 red or white cabbage and place in a large heatproof bowl. Finely slice 1 red onion and heat in a saucepan for 10 mins with 100ml white wine vinegar, 1 tsp sugar and juniper berries (optional), until the mixture is boiling and the onion has softened. Pour the mix over the cabbage, stir well and leave to cool completely. Tastes great as a tangy side dish with meat or fish - or piled onto a burger with all the trimmings.
Fry a thinly sliced onion in a knob of SPAR butter for 2 mins, then chop a packet of SPAR smoky bacon into lardons and add to the pan, frying until crisp. Stir in 1 shredded cabbage and 150ml boiling water. Cook for 2 mins over a medium heat until wilted, then cover, turn the heat down and cook for another 5 mins.
Roasted
and cook for another 5 mins.
Once serve.
Christmas spread or any Sunday roast
Once the cabbage has a bit of colour, season to taste and An amazing side-dish for a Christmas spread or any Sunday roast - or combine with mashed potato and fry up to make bubble & squeak!
Preheat your oven to 200°C/180°C fan/gas mark 6. Whisk 4 tbsp olive oil with the zest and juice of 1 lemon, and season. Slice a whole cabbage into 6 wedges and place them on a lightly oiled baking tray, then spoon over the oil and lemon dressing, and roast for 50 mins, turning halfway though, until the cabbage is a little charred, and the stems feel tender when prodded with a knife. Transfer to a plate and serve immediately. Delicious served with SPAR pulled pork or steak and chips.
YOUR RECIPE FOR MAGIC IS CLOSER THAN YOU THINK
©2025 The Coca-Cola Company. All rights reserved. COCA-COLA, COCA-COLA ZERO, DIET COKE and the contour bottle are registered trade marks of The Coca-Cola Company.
WINNING AWARD
In this issue we feature our very finest wines - all of them proud winners of prestigious wine awards. Take your pick from this delectable bunch, cosy up on the couch and sip a tasty tipple this winter. From heart-warming, full-bodied reds to crisp, fresh whites and fizz that’s perfect for celebrations, it’s all available in store.
ONLY £11.50 ONLY £7
Tasteheads
Chardonnay
ABV 11%
Judges praised this wine’s buttery palate, citrus notes and smooth, balanced finish. These characteristics pair perfectly with white meat and the earthy notes of mushrooms. A light touch of oak gives the pairing a smooth, balanced finish.
Great with… Roast Chicken (p9)
Valdobbiadene
DOCG Prosecco
ABV 11%
Judges referenced a fresh floral nose with ripe orange and a hint of white peach. This ripeness and floral tones add a zingy brightness to salads, pulses and beans.
Great with… Mixed Bean Salad (p10)
Prosecco Rosé
Extra Dry
ABV 11%
ONLY £10
This bubbly was praised for its playful fruit, lively acidity and tidy, refreshing close. Its brisk citrus notes make it an ideal playmate for pastrybased desserts rich with caramel.
Great with… Caramel Croissant Pudding (p12)
Tasteheads
Sauvignon Blanc
ABV 11%
This crisp white’s citrus, green apple and fresh acidity were highlighted by the judges - perfect for cutting through the strong and rich taste of pesto and tomato.
Great with… Tomato Bread (p15)
Tasteheads
Viognier
ABV 11%
Judges noted this wine’s ripe, tropical fruit and floral aromatics. These qualities and its floral lift make it a good pairing for caramelised, sweet onions and other indulgent side dishes.
Great with… Sweet Roast Onions (p10)
Uptempo
Floral White
ABV 10.9%
This wine was celebrated by judges for its gentle floral lift and soft fruit balance. Its delicate nature makes it a great partner for roasted vegetables, bringing out their flavours without overwhelming the dish.
Great with… Roast Pepper and Tomato (p10)
Uptempo
Buttery White
ABV 11%
Noted for its soft, rounded texture and gentle vanilla notes, this wine is smooth and gentle on the palate - ideal with creamy dishes, whilst not too heavy.
Uptempo
Bold Red
ABV 13%
Praised for its bold berry notes and warm, rounded finish, this dark and fruity red is a great match for chocolate, adding extra depth to rich cocoa.
Great with… Boozy Chocolate Mudcake (p13)
Tasteheads
ABV 12%
Cabernet Sauvignon
Great with… Supergreens mash (p11)
Uptempo
Smooth Red
ABV 12.5%
Judges recognised this wine’s smooth, red fruit character with a touch of spice. These flavours work well with creamy sauces, adding warmth without being overpowering.
Described by the judges as structured with ripe dark fruit and subtle spice, this wine is bold enough to pair well with rich red meat dishes bursting with flavour.
Great with… Pulled Beef Ragu (p8)
Great with… Swedish Beef Meatballs in Creamy Sauce (p9)
Uptempo Bold Red ABV 13.5%
This dark and fullbodied red stands up boldly to both a mature Cheddar, or the creamy tang of Stilton, for a thoroughly satisfying cheese & wine match.
SAY CHEESE (AND WINE)
Enjoy the ultimate winter combo of melted cheese and a lovely glass of award-winning red. Cheers to that!
cabbagepickledwith see page 30
WELSH RAREBIT BITES
Takes: 10 min Makes: 12
• 150g SPAR stilton or SPAR cheddar
• 100g SPAR Parmigiano Regianno, grated
• 1 tbsp SPAR Greek yogurt
• 1 SPAR egg, beaten
• 1 tsp wholegrain mustard
• 3 slices crusty bread
Mix together the cheeses (crumble the Stilton if using, or grate the cheddar), yogurt, eggs, mustard and seasoning. Toast the bread, then cut into quarters, spread out on a baking sheet, and spoon the cheese onto each slice. Grill for 4 mins until golden brown and bubbling.
Tasteheads Tempranillo ABV 12%
The juicy, jammy notes in this red wine soften the sharper edges in aged Cheddar, and bring a friendly sweet-salt contrast to Stilton. Try it
EFFECTIVE RELIEF FROM COLD, FLU & SORE THROAT SYMPTOMS
*Based on Nielsen data WE 09.08.25. **For fever, teething pain, toothache, earache, sore throat, headache, minor aches and sprains. Always read the label. RT-M-QcOHxs.
DAYS OUT
Get out in the beautiful morning frost this winter for a bracing stroll in the woods. Or, if you’re feeling the urge to boost your fitness, grab your trainers and head out for a jog. Why not try one of these suggested walks – perfect for a family day out, or for hitting the woodland path running. Happy winter days out!
1. Fineshade Wood, Northampton
Nestled between Corby and Stamford, Fineshade Wood is a scenic escape for the whole family – with cycle paths, play areas and lovely walking trails through the trees. And if you fancy getting your heart pumping, there’s a 5k running route (shared with horse riders and walkers) along mostly level terrain with a few gentle slopes. Starting at the trail header near the top of the car park, follow the brown waymarkers. You can even reward yourself after a run with refreshments from the Grounds Café.
Open: 7am-6pm Nov-Feb
Dog friendly: Yes
Parking: On site, payable via RingGo
Address: Top Lodge, Fineshade, Near Corby, Northamptonshire NN17 3BB
Keep cosy with a flask of broccoli soup!
2. Bedgebury Forest, Goudhurst
Bedgebury National Pinetum and Forest is a stunning setting for peaceful walks amongst a vast array of trees in the rolling hills. With miles of trails for cycling and walking, a Go Ape area and several lakes, families can climb, jump, slide and swing their way around for hours on end. There’s also a 5k running route indicated with pink markers, that’s a mix of inclines and downhill tracks, mainly on all-weather surfaces but a little muddy in places. Take a flask of soup with you, or enjoy treats at Bedgebury Café.
Open: 8am-5pm Oct-Feb/ 8am-3pm 21 Nov-2 Jan
Dog friendly: Yes
Parking: On site, payable in situ, card payments accepted
Address: Lady Oak Lane, Goudhurst, TN17 2SJ
3. Wendover Woods, Chiltern Hills
Set in the scenic Chilterns in the south-east, Wendover Woods is a beautiful spot for a wintry walk, complete with amazing views beyond the trees. Take bikes if you fancy a cycle instead, have a go at the fitness trail assault course, or try one of 3 running routes – there’s a nice 1k route along a flat, wide forest road; a 3k route around Boddington Hill Fort; and a 5k trail along a forest path with one challenging ascent. Take your pick, depending on your fitness!
Open: 8am-5pm Oct-Mar
Dog friendly: Yes
Parking: On site, payable in situ, card payments accepted
Address: Wendover Woods car park, Upper Icknield Way, Aston Clinton, Aylesbury HP22 5NQ
Why run in winter?
1. Decrease seasonal sadness. We all know exercise releases endorphins, which can help counteract the seasonal blues brought on by less exposure to daylight. Running in the winter sun also increases the hit of vitamin D we all need, which is a key component in serotonin production and maintaining a healthy immune system.
2. Boost your cold weather endurance
Exercising regularly in cold weather (and warming up as you do) actually trains your body not to react so strongly to a drop in temperature, as your stress response decreases over time. Rather than the blood rushing from skin-level inwards to protect your vital organs, more of it stays near your skin, so your extremities won’t feel so cold.
3. It's free! After the excesses of the festive period, running is arguably the cheapest way to get fit once more, shed a few pounds if you want to, and blow away the cobwebs from all that time celebrating indoors.
4. Feel invincible. It might feel hard to step out into the cold for a jog when it’s cosy indoors, but it’s amazing how quickly you warm up. Persevering through less-than-ideal conditions gives you a great sense of achievement once your run is complete – and that glowing sensation in your cheeks once you head inside from the cold air feels undeniably invigorating.
Community Cashback
This year, SPAR’s annual Community Cashback grant scheme awarded over £38,000 to six organisations throughout the Midlands, Southeast and Wales. This year’s recipients span a diverse range of sectors, all rooted in the heart of their communities.
• £10k Vivid Tech For Good CIC
• £10k Sense Hub Denbigh
• £6.5k Moorland Community Project
• £5k Community In Good Hands CIC
• £4k 1st Fressingfield Scout Group
• £2.7k North Northants Sports & Welfare Club
MoorlandCommunityProject
Sense Hub Denbigh
Sense are a disability charity based in North Wales who support children and adults who are deaf, blind or have complex disabilities. In 2024, they supported over 32,000 people and their families across their services.
Owain Rees from their Denbigh hub said: “We are so grateful to SPAR Community for deciding to support our services in Denbigh. The hub supports a number of children and young adults on a weekly basis and the impact on the staff , the people we support, and their families will be so significant.”
The grant will be used to improve the garden space, which is in need of a permanent shelter that will enable disabled people to use the space whatever the weather.
Vivid Tech For Good CIC
Based in Swansea, Vivid Tech was awarded a grant of £10,000 through this year’s scheme. They provide free and low-cost IT support, digital skills training, refurbished devices and tech advice to individuals and grassroots groups across their community.
This funding will go towards IT equipment, community printing access, accessibility tools, training materials and digital skills training sessions for young people, older adults, jobseekers, and anyone else in need of them.
Scan the QR code to discover more about our Community Cashback scheme
& Welfare Club
VividTech ForGood CIC
Hands CIC
Fressingfield Scout Group
Sense Hub Denbigh
Bring care, comfort and joy this season
A huge thank you to everyone who has supported our charity partner, Marie Curie this year. This winter, SPAR stores are continuing to contribute towards our provision of care and comfort for people with a terminal illness. Look out for fundraising events in your local store and raise vital funds for Marie Curie.
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. For an update on what we’ve raised to date, and our top fundraising SPAR stores, read on.
We’re also a proud community partner of Disability Sport Wales. Find out more about their insport Series of events opposite, and how you can be part of getting Wales moving!
For the latest information on our charity work, scan the QR code
“For people at the end of life, and their loved ones, Christmas and winter in general can be one of the hardest times of the year. My role is to ease that burden - bringing comfort and joy so families can focus on spending precious time together and making memories.”
Jose, Marie Curie Healthcare Assistant
Pick up a Limited Edition SPAR sandwich and help our healthcare professionals like Jose make a real difference. For every sandwich sold, 10p goes to Marie Curie.
Making a Difference Together: Our Marie Curie Fundraising Impact
We’re proud to share the incredible impact SPAR stores have made in support of our charity partner, Marie Curie. Your support means that last year we raised an amazing £307,662 – enough to help fund over 13,000 hours of vital nursing care, supporting Marie Curie to be there for people and their loved ones at the end of life.
To celebrate, we awarded our top three fundraising stores who have gone above and beyond to raise vital funds. From seasonal raffles to coffee mornings and bake sales, these stores are fundraising superstars.
This year, we're aiming even higher and we need your support to make it happen! So we’d like to thank-you in advance on behalf of everyone at Marie Curie!
enough to help
SPAR Winthorpe Avenue raised £6,768: enough to help fund 294 hours of nursing care.
SPAR Walsall Manor raised
SPAR Walsall Manor raised £6,361: enough to help fund 272 hours of nursing care.
SPAR Westway raised £5,421: enough to help fund 263 hours of nursing care. visit mariecurie.org.uk
We’re bringing inclusive sport to every corner of Wales
From Anglesey to Pembrokeshire, and Aberystwyth to Newport, our insport Series events have been bringing people together to get active, get involved, and have fun; regardless of age, background, or ability - delivering inclusive communities right across Wales.
Led by Disability Sport Wales, the insport Series events deliver inclusive opportunities across a wide range of sports – often providing disabled children, young people and adults their first opportunity to take part in sport. From trying out wheelchair basketball or inclusive cycling, to giving boccia or athletics a go, each event offers something different - and they’re completely free to attend. Whether you’re new to sport or returning, the insport Series is the perfect place to start – giving everyone the opportunity to experience the benefits of sport within their local community.
How can you get involved?
The insport Series isn’t just about participating - there are also fantastic volunteering
opportunities. By giving your time, you can help events run smoothly, support participants, and make a real difference in your community.
Whether you want to try a new sport, find a local club, or volunteer, there are lots of ways to get involved.
• See upcoming events and register to participate or register to volunteer at www.insportseries.co.uk
• Already know what you’re after? - find your local inclusive sports club through the insport Club Finder at disabilitysportwales.com/joinin
Wherever you are in Wales, join in and make activity part of everyday life - for everyone! Let’s get Wales moving - together.
Fancy volunteering?
No previous experience is necessary! Register your interest via this QR code.
A SOUP MAKER
Super-quick soup!
This compact soup maker can whip up a couple of bowls of delicious soup in as little as 24 minutes. Throw in your choice of vegetables and opt for perfectly smooth, pleasingly chunky, or somewhere in between. It’s not just for soups, either - you can also use its non-heated blend function to create smoothies, milkshakes, juices, salsa and sauces!
For a chance to win, visit www.spar.co.uk/wintermag. Closing date 28 February 2026
Winter brain teasers
ACROSS
1 What some called living after death. 5 A short story that conveys a moral. 8 Repeatedly drawing air in through the nose due to having a cold or crying. 9 A red, bulbous taproot of a plant often found in salads or pickled. 10 If you’re not careful on the ice, you might 12 Useful in your pocket to mop up a cold. 15 Heavy shower of snow. 17 Woods offering up 3 different running routes (see page 36). 20 Raw cake mix or to strike repeatedly. 22 To give sustenance to. 23 For keeping fingers toasty outdoors. 24 Place for those convicted of a crime. 25 A ground-covering of ice crystals typically present on a winter’s morning. 26 A full-bodied French red wine. 30 Traditionally prepared to use up ingredients before Lent. 31 Oak nuts. 32 Thick Japanese noodle. 33 Informal word for delicious.
DOWN
2 Hearth for a domestic fire. 3 Outdoor swimming pool. 4 Milky foam on top of a cappuccino. 6 A help-yourself spread of food. 7 A clown’s favourite way to throw balls. 11 Enjoy it four ways on page 30. 13 Your neck will love one in winter. 14 Portable canopy for fending off rain. 16 Freezing temperature. 18 A hammer will put it in its place. 19 A day for smooching. 21 Snow-based sledge. 24 Month of the blues. 27 Spanish sparkling wine. 28 Make a beefy one on page 8. 29 A metric unit of mass.
