Asda Good Living Magazine October 2018

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OCTOBER 2018

NEW & EASY RECIPES

Get to ether!

From comforting curries to slow-cooker classics and seasonal bakes, it’s time to cosy up and tuck into autumn

Food | Living | Health | Homes | Style

GOOD LIVING OCTOBER 2018

Photograph: Toby Scott. Styling: Jenny Iggleden. Food styling: Ellie Mulligan

Welcome When I was little, I wanted to be a hedgehog. Don’t laugh – I just loved the idea of hibernating for the Sarah Thom colder months, curling up Asda Editor all nice and warm as the nights got longer. And I still enjoy nestling under a pile of blankets, fire blazing, while tucking into a warming bowl of something comforting. So this issue, we have some tasty slow-cooked winter warmers (p55) from MasterChef finalist Dean Edwards, which are sure to keep the cold at bay!

Also this month, we celebrate the very best of the UK’s produce by asking some of our favourite chefs to cook the nation’s classics (p11); Nathan Outlaw dishes up a Smoked Fish Pie, while The Hairy Bikers treat us to a delicious Queen of Puddings with spiced plums. You’ll definitely be making these for years to come.

Plus, we meet some of our producers who deliver the best of British to your table (p22) come rain or shine – mussels from the Shetlands, a cave-aged cheese that’s the perfect partner for pickle, and Cox’s apples from a family-run orchard in Kent.

Autumn has well and truly arrived!

Sarah

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GOOD LIVING

76

ON THE COVER Lamb rogan josh, p33 Photograph: Toby Scott Styling: Rob Merrett Food styling: Matthew Ford

PROMISES

TO PROVIDE FAMILYFRIENDLY MEALS THAT: Save you time and money

11

Contents FOOD 11 Cook the classics Top chefs reveal their favourite British dishes 19 4 ways with celeriac From slaw to soup 22 Meet our producers The people behind our Shetland mussels, West Country goat’s cheese and Kent apples 28 Curry feast for £15 Make it family curry night with these great-value dishes 39 Hearty crumbles Tasty savoury crumbles 45 Just take 5 Fruity bakes that need only a handful of ingredients

HEARST Editor Hannah Barr Deputy editor Terry Barbrook Food editor Gregor McMaster Art director Alex Nicholas Art editors Natalie Williams, Jack Cunningham Senior designer Ellie Palmer Acting chief sub editor Sue Sharrock Senior sub editor Gwennan Thomas Features writer Harriette Casey

Food assistant Vanessa Graham Digital director Mango Saul Digital content editor Sarah Alcock Digital content producer Bobbie Edsor Head of client services Kirsty Ware Junior account director Hannah Gee Production director Nafeesa Yousuf Senior account manager Nikki Little Senior production manager Annaliza Dowding

Reduce your food waste by making the most of the pack sizes you’ll find in store

53 ‘Mum’s macaroni pud always takes me back’ Style supremo Gok Wan’s favourite dessert 55 Go slow Why MasterChef finalist Dean Edwards is loving his slow cooker 63 Miguel’s £1 meals Celebrate fresh British produce with Instagram star Miguel Barclay LIVING 6 Tickled pink Support breast cancer charities with pink-themed treats 8 #Lovefood Foodie news and trends, plus seasonal UK ingredients 69 Smart living Tech, pets, parenting and more...

98 My foodie life Presenter and author Fearne Cotton on fussy eaters

Senior fashion writer Rebecca Shepherd Account executive Chloe Patmore ASDA Editor Sarah Thom Good Living content planners Amy Cawthorne, Jo Shaw Good Living content coordinator Kelly Ward ADVERTISING Chris Hall For sales enquiries, please contact chris@ gigretail.co.uk

STYLE 75 Hello new season The hot trends for autumn 76 Check it out Discover the latest key looks for women, men and kids from George 82 All wrapped up Wow-factor winter coats 85 Boss your beauty bag The ultimate make-up kit – all for less than £15 HOMES 88 Finer dining Stylish table settings from George Home HEALTH 91 The cancer conversation Meet the three amazing women behind the inspirational podcast You, Me and the Big C

Good Living is published for Asda by Hearst Magazines UK, the trading name of the National Magazine Company, House of Hearst, 30 Panton Street, London SW1Y 4AJ; 020 7439 5000; hearstmagazines.co.uk.

Registered in England 112955. Printed in the UK by Prinovis. Print sourced

by HH Associates. Promoter is Asda Stores Ltd unless otherwise stated. © 2018 Hearst Magazines UK. All rights reserved; reproduction of any part of this magazine is not allowed without the written permission of the publishers and the institution. Prices correct at time of going to press. Product availability may vary. Good Living is a member of the Independent Press Standards Organisation (which regulates the UK’s magazine and newspaper industry). We abide by the Editors’ Code of Practice and are committed to upholding the highest standards of journalism. If you think that we have not met those standards and want to make a complaint, contact complaints@hearst.co.uk or visit hearst.co.uk/hearst-magazines-uk-complaints-procedure.

If we are unable to resolve your complaint, or if you would like more information about IPSO or the Editors’ Code, contact IPSO on 0300 123 2220 or visit ipso.co.uk.

Are nutritionally balanced, using everyday ingredients

We test each recipe at least three times in an ordinary kitchen, to make sure it works for you first time and every time

PRICE PER SERVING When we say ‘price per serving’ on our recipes, we mean the cost of the ingredients you will need to use to create the dish, divided by the number of people the recipe serves (for example ‘serves 4’).

When you see the recipes at asdagoodliving.co.uk, you will be able to put the ingredients needed straight into your shopping basket – this will show the total cost of purchasing everything you need to make the recipe, not the ‘price per serving’; see above for this definition.

LOOK OUT FOR THESE SYMBOLS: Vegetarian

Vegan

Gluten-free

Dairy-free

ASDAGOODLIVING.CO.UK | 5

WRAP UP

BUBBLING UP

This stylish, floral-print scarf will brighten up any autumn outfit.

Tickled Pink scarf, £5

A fruity treat! Herbal Essences White Strawberry & Sweet Mint Shampoo, £2.50 (400ml; 63p/100ml)

Think pink Raise funds for breast cancer charities with Tickled Pink WHERE TO BUY?

SLUMBER PARTY Cosy up in this super-soft starry pink PJ combo.

Tickled Pink Love pyjama set, £10

Wherever you see these icons, the products are available at…

George.com Asda.com/groceries In store

KNIT PICK

BRIEF ENCOUNTER

BAGS OF STYLE

Warm and snug, with a giant fluffy pom pom. What’s not to love?

Tickled Pink beanie, £7

Mr Tickle adds a touch of fun to support the Tickled Pink campaign.

Tickle Me Pink briefs, £3

For an even cooler Diet Coke break!

Diet Coke and tote bag, £2.50 (4 x 250ml; 25p/100ml)

6 | ASDA.COM

GOOD LIVING

SOCK IT TO ME!

PRETTY AMAZING

DARLING BUDS

Keep your toes toasty on a cold night with these cosy socks.

Tickled Pink bed socks, £2.50

Rock the metallic trend in this fab slogan tee.

Pretty in Pink T-shirt, £8

Germini and chrysanthemum blooms will raise a smile – and vital funds.

Tickled Pink bouquet*, £5

Editor’s pick

PINK LADIES Cute jelly sweets – exclusive to Asda.

Haribo Little Jelly Women, £1 (180g; 56p/100g)

It’s Tickled Pink’s 22nd year! To date, Asda has raised almost £60million for Breast Cancer Now and Breast Cancer Care.

If you’re holding a bake sale to raise funds for breast cancer charities, check out our pink bakes, including our amazing bra biscuits at ADSA.GL/ pinkbakes

SUGAR-COATED

PEARLY WHITES

KISS AND MAKE-UP

Cheer up your autumn and winter wardrobe with this statement coat.

Bouclé Crombie coat, £35

With a two-minute timer, this brush will help keep teeth and gums healthy.

Colgate Electric Toothbrush, £20

Mascara? Check. Lipstick? Check.

The perfect cosmetics bag? Check.

Tickled Pink make-up bag, £5

Selected stores only, subject to availability. Minimum spend may apply online. 40p bag charge and delivery charge may apply online. Tickled Pink Registered Charity 1153433. Breast Cancer Now Registered Charity 1160558 and SCO45584. Breast Cancer Care registered charity 1017658 and SCO38104. *Bouquet only – vase not included

ASDA.COM | 7

LoveFood

FOOD EDITOR GREGOR SHARES THE LATEST FOODIE NEWS

BEST OF THE SEASON

‘When it comes to the best of British produce, nothing beats the versatile beetroot. Raw or cooked, it’s great in savoury and sweet dishes alike. There’s nothing better than roasting it for a salad with butternut squash, chorizo and pear, and it can even be used to add texture to chocolate and ginger brownies.

Beetroot is a good match with tart fruits, soft and blue cheeses, walnuts, coconut, oily fish and peppery rocket, and can be puréed with yogurt, mayo or sour cream to make beetroot houmous. I use my spiraliser to make beetroot “noodles” – dress simply with olive oil and apple cider vinegar and serve with feta cheese and toasted walnuts. Or try making tasty oven-baked beetroot chips or crisps. Beet burgers – a great meat-free alternative – are cropping up everywhere; and don’t forget that beetroot has flavour-packed leaves and stalks that can be chopped into stir-fries.’

Grower’s Selection Bunched Beetroot, £1.60 (500g; £3.20/kg)

For more ideas, go to ASDA.GL/ beets

WE LOVE LOCAL ‘We’re always proud to work with local British farmers, producers and artisans to highlight their fantastic food and drink. Skinner’s Brewery – with beers available in our Cornish stores – started 30 years ago on the banks of the River Truro, brewing a range of trailblazing ales like golden Cornish Knocker. And in our stores in the north-east, you’ll find quality pies from deli butcher Dicksons. This family business, now in its third generation, has been proudly producing quality savoury pastries, such as corned beef pasties and mince and onion pies, for over 60 years. Why not visit a store near you for lots of great local products?’

Skinner’s Brewery Cornish Knocker Golden Ale, £1.66 (500ml; £3.32/L); Dicksons 4 Mini Minced Beef & Onion Pies, £2.20 (4 x 90g; 61p/100g) 8 | ASDA.COM

GOOD LIVING IN STORE THIS MONTH

GET BAKING Kitchen kit

Crammed with chunks of juicy Bramleys and topped with an all-butter crumble, this is great served hot with custard or a scoop of ice cream.

Asda Apple Crumble, £2.50 (500g; 50p/100g)

‘From cheesecake to sticky fruit loaf, your results will be perfect every time with this set of carbon steel springform tins. They offer superb heat distribution for even baking, plus a loose base and side clip for easy release.

A nonstick coating makes them simple to clean, too.’

George Home Springform Cake Tins*, £10 for 3 (16cm, 20cm and 26cm diameter)

Chef notes

Blind baking

Say ‘I do!’ to this teatime favourite with chunks of milk chocolate – it’s the perfect partner to a cuppa.

Choc Ring Loaf Cake, £2 (750g; 27p/100g)

‘Has soggy pastry left your flans or tarts less than perfect? Keep them crisp by blind-baking before adding the filling. Line your tin with shortcrust dough and prick with a fork. Line this with nonstick baking paper and fill with uncooked rice or ceramic baking beans to stop the base rising during cooking.

Put on a baking tray and cook in an oven preheated to 220C/200C Fan/Gas 7 for 10 minutes or until the base is crisp and lightly golden.

Remove the rice or beans with the paper and continue as normal.’

Photographs: Getty Images

Page turner Ready-sliced and ready to polish off, these treats are made with a digestive biscuit base and a smooth filling laced with salted caramel, finished with a dark Belgian chocolate glaze.

Extra Special 2 Salted Caramel & Chocolate Cheesecake Slices, £2.50

‘Love watching The Great British Bake Off and eating cake? This cookbook will help you recreate some of the on-screen magic in your own kitchen.

Packed with baking tips and amazing recipes inspired by the contestants and the judges Paul and Prue, there’s a cake or bake for every occasion and celebration – from birthdays and anniversaries to charity bakes.’

The Great British Bake Off: Get Baking for Friends & Family, £10, is out now

Selected stores only, subject to availability. Minimum spend may apply online. 40p bag charge and delivery charge may apply online.

If you look under 25 and want to buy age-restricted products, you will need to prove your age. Challenge 25. No I.D. No sale. *Available from 22 September 2018

ASDA.COM | 9

Food Nathan Outlaw’s smoked fish pie

Gizzi Erskine’s braised lamb mince

The Hairy Bikers’ Queen of Puddings

Cook the Celebrate the best of British with hero dishes from your favourite chefs

cla"ics

ASDAGOODLIVING.CO.UK | 11

Chef Nathan Outlaw shares the family fish pie recipe that made him venture beyond the humble fish finger ‘Considering Great Britain is an island and we’re surrounded by water, it still surprises me that so many people aren’t into cooking fish. I think we have the best fish and seafood in the world, due to the temperature of the water, which is neither too cold nor too warm.

My passion for the coast was born spending weekends fishing and crabbing at the seaside when I was growing up.

As a kid, I was quite a fussy eater. My dad Clive,

a chef, tried his hardest to get me to experiment – but it wasn’t easy! His fish pie was the exception, though, and after years of enjoying fish fingers, it became a favourite of mine.

I especially like a pie made with smoked fish because it tends to be a bit meatier, oilier and tastier – the flavours are absolutely delicious.

This dish is also virtually impossible to overcook because the fish is protected by the sauce and the potato, so it retains its moisture.

These days, I make it for my teenagers Jacob, 15, and Jessica, 13, and they both love it!’

‘This fish pie is one of my favourite dishes’

Nathan Outlaw’s smoked fish pie Three different types of fish add plenty of smoky flavours to this warming crowdpleaser

SERVES 12 READY IN 1 HR 10 MINS PRICE PER SERVING £1.77

FOR THE MASH TOPPING l 1.5kg floury potatoes, such as Maris Piper l 100g unsalted butter l 200ml whole milk l 150g Parmesan, grated FOR THE FILLING l 600g smoked haddock, skinned l 150g smoked salmon fillet l 150g smoked mackerel fillet l 1L whole milk l 100g unsalted butter l 100g plain flour l 3tbsp chopped spring onions l 2tbsp small capers l 1tbsp English mustard l 5tbsp chopped curly parsley TO SERVE l Steamed greens of your choice 1 For the mash topping, peel the potatoes and cut into even-sized chunks.

Put in a large pan of water and bring to the boil. Lower the heat to a simmer and cook for about 20 mins until tender.

2 Drain the potatoes and let them sit in the colander for 2-3 mins, then return them to the pan. Mash until smooth and beat in the butter and milk. Season with freshly ground black

pepper and set aside.

3 Preheat the oven to 180C/160C Fan/Gas 4.

4 For the filling, dice the haddock, cut the smoked salmon into strips and cut the smoked mackerel into bite-sized pieces – make sure you remove any pin-bones. Set aside.

5 Heat the milk to a gentle simmer in a large pan, then turn off the heat. Melt the butter in a smaller pan and stir in the flour. Cook for a couple of minutes to make

Nathan Outlaw’s Home Kitchen (Quadrille) is out now.

Braised Lamb Mince recipe adapted from Slow: Food Worth Taking Time Over by Gizzi Erskine (HQ), out 18 October 2018

Nathan Outlaw

FOOD

‘Braised lamb mince has a meaty depth of flavour I find comforting’

Gizzi Erskine a roux, stirring continuously until it thickens, but avoid letting it turn brown.

Gradually stir in the hot milk, bring to a simmer and cook the sauce over a low heat for 20 mins, stirring occasionally.

6 Take the pan off the heat and stir the spring onions, capers, mustard and parsley into the sauce. Season with black pepper. Add the fish and toss to combine.

7 Transfer the fish and sauce mixture into a large

ovenproof dish. Carefully spoon the mash over the top, then scatter with the grated Parmesan.

8 Stand the dish on a baking tray and bake for 25-30 mins until golden on top and piping hot right through.

9 Serve the fish pie immediately with the steamed greens on the side.

Energy

Each 336g serving contains Fat Saturates Sugars

1,912kJ 23.2g 13.8g 457kcal High High

23%

33%

69%

Salt

6.0g 1.34g Low

7%

Med

22%

of your reference intake Typical energy values per 100g: 569kJ/136kcal

Selected stores only, subject to availability. Minimum spend will apply online.

40p bag charge and delivery charge may apply online

The TV chef and food author presents Scotland’s answer to shepherd’s pie ‘I love honest cooking and I get frustrated if people say that old-school, classic British dishes lack flavour.

It comes down to sourcing good-quality ingredients and being prepared to spend time cooking – such as making or buying a good fresh stock for a stew. This dish is a perfect example of that approach.

I come from a Scottish family and we never ate shepherd’s pie; instead, we had braised lamb mince with boiled potatoes or mash on the side. This dish brings back so many memories of being a little

girl and watching my mum in the kitchen. I love it because, on the surface, it’s a simple, no-frills dish, but it has that meaty depth of flavour that I find so comforting.

Adding a little white wine gives an extra dimension to the braise, too!

I think the mince works fantastically with boiled new potatoes – a waxy variety tossed in butter with fresh mint. I also serve it with red cabbage braised in red wine vinegar, as the sourness cuts through the lamb perfectly and lifts the whole dish.

Once autumn comes, I cook this once a month at the very least.’

ASDA.COM/GROCERIES | 13

FOOD

Gizzi Erskine’s braised lamb mince Herbs and white wine add rich flavours to this hearty dish SERVES 12 READY IN 3 HRS PRICE PER SERVING £1.17

l 4tbsp olive oil l 2 onions, finely chopped l 2 celery sticks, chopped l 2 carrots, finely chopped l 2 leeks, finely chopped l 1kg lamb mince l 1 heaped tsp plain flour l 1 tsp tomato purée l 300ml white wine

The Hairy Bikers’ Chicken & Egg, by Si King and Dave Myers, is out now

The Hairy Bikers The Hairy Bikers, Si King and Dave Myers (far right), reveal the ultimate British pudding, with a suitably regal name. Dave says: ‘We’re a nation of bakers and, with the British weather so often cold and grey, we’ve invented some wonderful wintry puddings and made them a tradition.

Six years ago, though, when Si and I did The Hairy Dieters, we had become really overweight because we were always eating sweet things. Now our approach is “every now and again” – and a classic British dish like Queen of Puddings is a real treat!

It’s a lovely baked custard teamed with a If you look under 25 and want to buy age-restricted products, you will need to prove your age. Challenge 25. No I.D. no sale

l 1L fresh chicken stock l 2 bay leaves l 2 sprigs rosemary l 3 sprigs thyme, chopped TO SERVE l 1kg new potatoes l 50g unsalted butter l 15g mint, chopped l Gizzi’s braised red cabbage – find the recipe at ASDA.GL/ redcabbage 1 Heat 2tbsp of the oil in a lidded casserole dish over a medium setting. Add the onions, celery, carrots and leeks, and sweat for 15 mins or until nicely softened.

2 Heat the remaining oil in a frying pan. Fry the mince

in two batches on a high setting until well browned.

3 Add the flour and the tomato purée and cook for 2 mins. Add the wine, stock, bay, rosemary and thyme.

4 Bring to a boil then cook, covered, on low for 2 hrs 30 mins, stirring occasionally.

5 Meanwhile, simmer the potatoes in a large pan of water for 25 mins. Drain, add the butter, toss to coat, then sprinkle with the mint.

6 When the mince is cooked, season with black pepper. Serve with the Energy

Each 444g serving contains Fat Saturates Sugars

Salt

22%

32%

12%

1,821kJ 22.6g 8.4g 16.0g 0.71g 435kcal High High Low Low

42%

18%

of your reference intake Typical energy values per 100g: 410kJ/98kcal

‘A classic Queen of Puddings is a real treat!’

spiced plum compote, all crowned with meringue that’s golden on top and chewy inside.

I think plums are such an underrated fruit. I used to have a plum tree in my garden and I’d pick the fruit and put it in Kilner jars with some rum and brown sugar, then just leave them for six months. It made the most alcoholic plums you’ve ever tasted – amazing with a dollop of cream!

This delicious Queen of Puddings would work well with a tablespoon of Grand Marnier added in with the plums – but, if you’re making it for all the family, it’s just as fantastic without the tipple!’

ASDA.COM/GROCERIES GOOD LIVING | 15

FOOD

The Hairy Bikers’ Queen of Puddings

Crisp golden meringue is the crowning glory on this dessert of custard and spiced plums

FOR THE CUSTARD l 50g unsalted butter, plus extra for greasing l 400ml whole milk l 200ml double cream l 1 vanilla pod, split l 3 egg yolks l 50g caster sugar l 100g breadcrumbs l 1tsp lemon zest FOR THE PLUM COMPOTE l 300g plums, destoned and roughly chopped l Zest and juice ½ orange l Pinch ground ginger l Pinch cinnamon l 1tbsp caster sugar FOR THE MERINGUE l 3 egg whites l 150g caster sugar l 1tsp cornflour l 1tsp white wine vinegar 1 Preheat the oven to 150C/130C Fan/Gas 2.

Grease an ovenproof dish with a little butter.

2 For the custard, put the butter, milk and cream in a pan with the vanilla pod and heat until almost boiling. Remove from the heat and strain into a jug.

3 In a separate bowl, whisk the egg yolks with the sugar, then pour the warmed milk over and stir

to combine. Add the breadcrumbs and lemon zest, then pour into the buttered dish.

4 Bake in the oven for 20-25 mins until the custard is set – ideally, it will still have a wobble in the middle. Allow to cool.

5 For the plum compote, put the plums, orange zest and juice, spices and sugar into a pan. Heat gently, until the plums

16 | ASDAGOODLIVING.CO.UK

soften and start to break down. Strain off most of the excess liquid and allow to cool down slightly before spooning the plums over the custard.

6 Turn the oven up to 180C/160C Fan/Gas 4.

7 For the meringue, whisk the egg whites until they form stiff peaks, then gradually beat in the caster sugar until thick and glossy. In a separate

small dish, mix the cornflour and vinegar together, then stir into the meringue mixture.

8 Pipe or spoon the meringue over the plums, making peaks to create a contrast in textures. Bake for 15-20 mins until golden brown. Serve hot or cold.

Energy

Each 142g serving contains Fat Saturates Sugars

Salt

16%

26%

5%

1,325kJ 18.5g 10.7g 25.6g 0.30g 317kcal Med High Med Low

54%

28%

of your reference intake Typical energy values per 100g: 933kJ/223kcal

Interviews: Gemma Calvert. Photographs: Dan Jones. Styling: Rob Merrett. Food styling: Jayne Cross

SERVES 10 READY IN 1 HR 15 MINS, PLUS COOLING PRICE PER SERVING 51p

ADVERTISEMENT FEATURE

Why go organic?

There are so many great reasons to choose organic British products…

Photograph: Getty Images

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Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online

ASDA.COM/GROCERIES | 17

FOOD

Pizza with a celeriac base

4 WAYS WITH… Smoky baked celeriac chips with Thousand Island sauce

Celeriac

With a subtle celery-like flavour and smooth texture, this vegetable is surprisingly versatile. Give it a go in these tasty recipes

Celeriac & apple soup

Autumnal celeriac slaw ASDAGOODLIVING.CO.UK GOOD LIVING | 19

FOOD

Nutty celeriac with classic Italian-style toppings SERVES 6 READY IN 35 MINS, PLUS COOLING PRICE PER SERVING 91p

1 Preheat the oven to 220C/200C Fan/Gas 7.

Line a baking tray with baking paper.

2 Peel and chop 1 whole celeriac, then blitz to a purée in a processor. Put in a glass bowl, cover, and microwave on high for 4 mins. Cool completely then tip into a clean tea towel and squeeze out as much liquid as possible.

3 Transfer to a bowl. Stir in 1 medium egg, beaten, 1 clove garlic, crushed, 20g Parmesan, grated, and 75g ground almonds.

4 Spoon the mixture onto the baking tray. Shape into

a 30cm x 20cm rectangle.

Bake for 20 mins. Remove from the oven and cool.

5 Spread 5tbsp Asda Tomato and Basil Pizza Topper over the base. Add ¼tsp oregano and 100g reduced-fat mozzarella, torn, and bake for 5-6 mins.

6 Top with 6 pitted black olives, chopped, 30g wild rocket, 6 slices Extra Special Parma Ham and 10g Parmesan, shaved.

Season with black pepper and serve immediately.

Energy

2

Each 225g serving contains Fat Saturates Sugars

3.6g

4.3g 1.22g

Salt

Med

Low

Med

923kJ 14.0g 221kcal Med

11%

of your 5-a-day

20%

18%

5%

20%

of your reference intake Typical energy values per 100g: 410kJ/98kcal

Autumnal celeriac slaw

This is inspired by the classic French side ‘rémoulade’ – shredded celeriac with crème fraîche, mayo, lemon juice and mustard SERVES 4 (AS A SIDE) READY IN 20 MINS PRICE PER SERVING 9p

1 To make the slaw dressing, put 3tbsp Asda Light Mayonnaise in a small bowl with 2tbsp low-fat natural yogurt, 1tsp Dijon mustard and 1tbsp clear honey.

Stir together until evenly combined and smooth, then set aside.

2 In a dry frying pan, over a medium heat, toast 25g pumpkin seeds until golden brown.

3 In another bowl, mix together 100g celeriac, peeled and coarsely grated, 100g white

20 | ASDA.COM/GROCERIES

cabbage, finely sliced, 100g raw beetroot, peeled and coarsely grated, 1 small shallot, finely sliced, 2tbsp flat-leaf parsley, chopped, and the toasted pumpkin seeds.

4 Pour the dressing over the vegetables and seeds, toss to coat evenly, then season with freshly ground black pepper.

Serve immediately.

1 of your 5-a-day

Energy 490kJ 117kcal

6.1g

Each 116g serving contains Fat Saturates Sugars

0.7g

8.2g 0.39g

Salt

6%

Med

9%

Low

Med

Med

4%

9%

7%

of your reference intake Typical energy values per 100g: 423kJ/101kcal

Smoky baked celeriac chips with Thousand Island sauce Lemon juice in the tangy mayonnaise dressing cuts through the warm, smoky flavour of the paprika-coated celeriac SERVES 4 (AS A SIDE) READY IN 40 MINS PRICE PER SERVING 50p

1 Preheat the oven to 200C/180C Fan/Gas 6.

2 To make the Thousand Island dip, put 6tbsp Asda Light Mayonnaise in a small bowl, then add 1tbsp tomato ketchup, ½tsp Worcestershire sauce and 1tbsp lemon juice. Stir together until thoroughly combined.

3 Carefully peel 1kg celeriac and cut into medium-thick chips. Put in a large bowl and add 2tbsp rapeseed oil and 1tbsp smoked paprika.

Toss together until the chips are evenly coated.

4 Arrange the celeriac chips in a single layer on a baking tray. Cook in the oven for 30-35 mins until golden and turning slightly brown at the edges. Serve in a pot lined with baking paper (or on a dish, if preferred), with the Thousand Island sauce on the side for dipping.

Energy

2

Each 288g serving contains Fat Saturates Sugars

0.9g

6.6g 1.04g

Salt

Low

Low

Med

795kJ 12.7g 190kcal Med

10%

of your 5-a-day

18%

5%

7%

17%

of your reference intake Typical energy values per 100g: 276kJ/66kcal

Celeriac & apple soup

Our hero ingredient gives a velvety texture to this dish, while the apples add sweetness SERVES 6 READY IN 35 MINS PRICE PER SERVING 61p

1 Heat 1tbsp rapeseed oil and 20g unsalted butter in a large pan on a medium setting. Add 1 large onion, chopped, and fry for 2-3 mins until soft. Add 1 whole celeriac, peeled and cut into 2cm cubes.

Cook for 4-5 mins.

2 Add 2 eating apples, peeled, cored and cut into 2cm chunks, 1 bay leaf and 1tbsp thyme leaves (reserving some to serve).

Make 2 reduced-salt vegetable stock cubes up to 900ml. Add to the pan, bring to the boil, reduce the heat, cover and

simmer for 25 mins until the celeriac is tender.

3 Remove from the heat and take out the bay leaf.

Blitz with a handheld blender and swirl in 3tbsp single cream.

4 Divide between 6 bowls and scatter over 75g Extra Special Butler’s Farmhouse Blue cheese, crumbled, 30g walnuts, toasted and chopped, and the reserved thyme.

Serve immediately.

Energy

Each 326g serving contains Fat Saturates Sugars

Salt

High

Med

941kJ 14.7g 225kcal Med

11%

21%

6.2g 31%

10.1g 1.11g Low

11%

19%

of your reference intake Typical energy values per 100g: 289kJ/69kcal

Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply

Photographs: Andrew Burton. Styling: Luis Peral. Food styling: Rukmini Iyer

Pizza with a celeriac base

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Catch of the day

Cook up a quality crowdpleaser any day of the week with our responsibly sourced salmon fillets – try this spicy South American-style traybake Salmon!chimichurri with cumin-roasted sweet potatoes SERVES 4 READY IN 50 MINS PRICE PER SERVING £2.29 ● 3 large sweet potatoes,

cut into wedges

● 1 red pepper, deseeded

and cut into wedges

● 1 yellow pepper, deseeded

and cut into wedges

● 1tbsp rapeseed oil ● ½tsp ground cumin ● 2 x 240g packs Asda Salmon Fillets

FOR THE CHIMICHURRI DRESSING ● 2tbsp extra virgin olive oil ● 2 cloves garlic, crushed ● 25g parsley, chopped ● 1 spring onion, chopped ● ¼tsp dried oregano ● ½ fresh green chilli, chopped ● Zest and juice 1 lemon ● 1tsp red wine vinegar

Photograph: Dan Jones. Styling: Julie Patmore. Food styling: Cate Dixon

1 Preheat the oven to 200C/ 180C Fan/Gas 6.

2 On a baking tray, toss the sweet potatoes and peppers in the oil and cumin, then roast for 20 mins.

3 Add the salmon to the tray and bake for 15-18 mins until cooked through.

4 Mix together all the ingredients for the chimichurri dressing and season.

5 Drizzle the salmon fillets, sweet potatoes and peppers with the chimichurri dressing and serve.

Energy

Each 406g serving contains Fat Saturates Sugars

Salt

Low

Low

2,242kJ 27.2g 536kcal High

27%

39%

4.5g 13.4g 0.32g 23%

Low

15%

5%

of your reference intake Typical energy values per 100g: 552kJ/132kcal

Asda 2 Salmon Fillets, £3.40 (240g; £14.17/kg) Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online

ASDA.COM/GROCERIES | 21

Meet our producers Discover the people around Britain who harness fresh Scottish seawater, deep Somerset caves and Kent’s warm climate to create some of the UK’s tastiest food

THE MUSSEL FARMER Michael Tait’s family has been growing mussels since 1997, when his father William, a keen boatman, decided to set up an aquaculture farm in the Shetlands. It’s a rural location that has little pollution and a good supply of plankton, making it a pristine growing environment.

Shetland Mussels now boasts a farm with nearly 2 million metres of ropes (that’s almost 1,250 miles), on which the shellfish grow. The farm produces about 800 tonnes for us every year, for both pre-packed products and the fresh fish counters.

Each mussel is farmed over three years. ‘For the first year, the mussels simply feed on the plankton floating past, which is a very slow and natural process,’ explains Michael. ‘Then we take them off the ropes and transfer them to another site where there is more food available – it looks like a huge field in the middle of the sea! Here, they’re put on fresh ropes, wrapped in a biodegradable cotton “sock” and hung down in the sea with plenty of food and space to flourish.’

Once fully grown, the mussels are harvested, washed, covered in ice and taken straight to a distribution point in Glasgow where 22 | ASDA.COM/GROCERIES

Mussels growing on ropes around the Shetlands

they are packed. It is this swift sea-to-shelf process that ensures the mussels are as fresh as can be.

The resulting plump, meaty mussels are a source of pride for Michael. ‘They have a nice marine taste rather than a fishy flavour because they’re grown in cold, clean Scottish water,’ he explains. ‘And, as they never touch the bottom of the sea, they don’t have a gritty texture.

‘I love nothing more than cooking my mussels in garlic, white wine and cream – the classic moules marinière. Perfect!’

Asda Mussels, £1.50 (500g; £3/kg) Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online. If you look under 25 and want to buy age-restricted products, you will need to prove your age. Challenge 25. No I.D. no sale

FOOD

Moules marinière

This classic dish is surprisingly quick and easy to make. Serve with crusty bread to soak up the delicious creamy sauce SERVES 4 READY IN 30 MINS PRICE PER SERVING £1.73 l 1.8kg mussels

(unprepared and uncooked) l 25g unsalted butter l 4 shallots, chopped l 1 clove garlic, finely chopped l 150ml dry white wine l 4tbsp double cream l 1tbsp chopped parsley, to serve l Crusty bread, to serve 1 Wash the mussels in cold running water, discarding any that are open or have broken or cracked shells.

2 Pull and scrape off the beards – the stringy fibres that stick out of the shells. Rinse again.

3 Melt the butter in a large pan, then cook the shallots over a low heat for 5 mins until soft. Add the garlic and cook for 1 min more. Add the wine plus 150ml water, then season with black pepper.

Heat until simmering, cover and simmer for 10 mins.

4 Add the mussels. Cover the pan and cook over a medium heat for 5 mins, or until the shells have opened. The mussels cook in the steam, so shake the

pan repeatedly to ensure they cook evenly. Check the mussels and discard any that haven’t opened.

5 Add the cream to the mussels in the pan and heat through. Divide the mussels between 4 bowls, pour over the sauce, then sprinkle with the chopped parsley. Serve warm with the crusty bread.

Energy

Each 210g serving contains Fat Saturates Sugars

9.2g

1.5g 0.82g

Salt

High

Low

Med

1,248kJ 16.4g 298kcal Med

15%

23%

46%

2%

14%

of your reference intake Typical energy values per 100g: 594kJ/142kcal

ADVERTISEMENT FEATURE

Our new specials

Savour the quality and flavours of our succulent Extra Special meat range

CHICKEN FILLETS

Our free-range British chicken fillets are naturally delicious and tender. Top with pesto and pine nuts, then bake on a bed of vine tomatoes, fennel and red onions for a taste of the Mediterranean.

PORK MEDALLIONS Lean British Pork fillet medallions are hand rolled in a garlic rub and paired with a rich Pinot Grigio, porcini mushroom and cream sauce. Cook in less than 15 minutes, for a dinner-party dish or evening meal.

Extra Special Pork Fillet Medallions with a White Wine & Porcini Mushroom Sauce*

WHOLE CHICKEN

LAMB CHUMP JOINT

Make our quality British whole chicken your Sunday lunch centrepiece.

Roast with lemon and rosemary, then serve with paprika-sautĂŠed potatoes. Find the recipe at ASDA.GL/ roastchicken

Extra Special Lamb Chump Joint with a Smoked Mint & Redcurrant Glaze*

Extra Special Free Range Whole Chicken*

Premium farm-assured lamb with a fruity glaze for a twist on traditional flavours. The perfect weekend treat.

24 | ASDA.COM/GROCERIES

Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online. *Available from 20 September 2018 in the fresh meat aisle. Photographs show serving suggestions

Photographs: Dan Jones. Styling: Rob Merrett. Food styling: Cate Dixon

4 Extra Special Free Range Chicken Fillets*

FOOD

THE CHEESEMAKER

When Martin Crabb set out to create our Extra Special Wookey Hole Cave-Aged Goat’s Cheese, his mission was simple − to change people’s perceptions of goat’s cheese.

‘It was a challenge, but we did it,’ says Martin, who’s based at Ford Farm in Dorset. ‘The cheese has a clean, citrusy flavour and firm, creamy texture, without the “goaty” taste others have. When people try it, they often say, “I don’t usually go for goat’s cheese – but that’s amazing.”’

And they’re not the only fans. Martin’s cheese won Super Gold at the 2016 World Cheese Awards and he now makes 160 tonnes of it every year.

Leading a team of three cheesemakers with over 100 years of experience between them, Martin explains that the secret of their success goes back

to a rather unusual method used in the 1600s. First, they take fresh milk from a herd of goats in Taunton and remove the curds, which are formed into large blocks known as truckles. These are then wrapped in muslin cloth and left 150m underground in the Wookey Hole Caves in Wells, Somerset.

‘The cave conditions are ideal – 11C and with 100% humidity,’ explains Martin.

‘This keeps the cheese moist and ensures it doesn’t dry out. It also absorbs ground water, so you get a really sweet, nutty, earthy flavour.’

The cheese is perfect for cooking – try using it grated instead of Parmesan for pasta with a twist. But Martin’s favourite way to eat it is simple. ‘I love it in a wholegrain sandwich with butter and pickle.’

Extra Special Wookey Hole Cave-Aged Goat’s Cheese, £2.50 (150g; £16.67/kg)

Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online

Modern caveman Martin’s underground cheeses

ASDA.COM/GROCERIES | 25

ADVERTISEMENT FEATURE

There’s nothing more comforting at this time of year than tucking into a crumbly sponge cake made with juicy Cox’s apples. Our Grower’s Selection Cox’s are wonderfully sweet, with a spicy flavour that makes them the perfect choice for an autumnal pud.

For more than a decade, John Collingswood has been supplying us with over 3,000 tonnes of apples each year from his family farm in Hawkhurst, Kent. In peak season, John and his team can pack up to 250,000 apples a day, including Gala, Braeburn and Bramley varieties, as well as his favourite, Cox’s.

Why not make the most of this seasonal fruit and bake this delicious apple crumble cake?

Grower’s Selection Cox’s Apples, £1 (6-pack)

Apple crumble & Parmesan cake Nutty Parmesan complements the tangy fruit SERVES 18 READY IN 1 HR 15 MINS PRICE PER SERVING 38p l 200g unsalted butter,

softened, plus extra for greasing l 200g soft light brown sugar l 3 eggs, beaten l 75g ground almonds l 80g Parmesan, grated l 125g self-raising flour l ¼tsp ground cinnamon l ¼tsp allspice l 4 Cox’s apples, peeled, cored and cut into 2cm chunks l Zest and juice ½ lemon l 225g Asda Crumble Topping l 2tbsp chopped hazelnuts l 2tbsp rolled oats l 2tbsp pine nuts 1 Preheat the oven to 180C/160C Fan/Gas 4.

Grease a 23cm round springform tin and line with baking paper.

2 Beat the butter and sugar together using an electric hand-whisk until the mixture is light and fluffy. Gradually beat in the eggs, whisking

26 | ASDA.COM/GROCERIES

between each addition, until combined.

3 Using a large metal spoon, fold in the ground almonds, 30g of the Parmesan, the flour, cinnamon and allspice until well incorporated, then add the apples, lemon zest and juice. Stir to combine.

4 Transfer the mixture to the tin and smooth the surface with the back of the spoon.

5 Mix the crumble topping with the hazelnuts, oats, pine nuts and remaining Parmesan. Sprinkle over the cake mixture.

6 Bake in the middle of the oven for 50-60 mins until risen and golden. A skewer inserted into the centre should come out clean.

7 Allow the cake to cool in the tin for 10 mins, then unfasten the clasp and transfer the cake to a wire rack to cool completely.

Energy

Each 95g serving contains Fat Saturates Sugars

Salt

High

Med

1,288kJ 18.3g 308kcal High

15%

26%

8.5g 43%

17.7g 0.40g Med

20%

7%

of your reference intake Typical energy values per 100g: 1,356kJ/324kcal

Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online

Interviews: Rachel Spencer. Photographs: David Munns. Styling: Luis Peral. Food styling: Jenner Leiter. Shetland Mussels farm photograph: Stevie Catlin

THE APPLE GROWER

Curry feast

Roasted vegetable biryani, p33

for £15* Turn any night into curry night with this aromatic family meal – two mains, two sides and a dessert for six people!

Menu Easy chapatti flatbreads Carrot bhajis with coriander yogurt Roasted vegetable biryani Lamb rogan josh Mango & cardamom lassi cheesecake

28 | ASDAGOODLIVING.CO.UK

*Total includes the cost of the ingredients in the quantities used in the recipes

FOOD

Easy chapatti flatbreads, p31

Carrot bhajis with coriander yogurt, p31 Lamb rogan josh, p33

ASDAGOODLIVING.CO.UK | 29

FOOD

Easy chapatti flatbreads Quick to cook, these chapattis are ideal for mopping up sauces and dips MAKES 6 READY IN 30 MINS PRICE PER SERVING 3p l 150g wholemeal flour l 50g plain flour, plus

extra for dusting

l 1tbsp ghee or unsalted

butter, melted

1 Mix the wholemeal and plain flours together in a large bowl. Make a well in the centre and gradually pour in 150ml cold water, kneading the mixture until you have a soft dough.

2 Transfer the dough to a worksurface lightly dusted with flour and knead for 5 mins or until smooth.

3 Divide into 6 pieces, roll into balls, then roll each ball into a 14cm circle.

4 In a large frying pan, dry-fry each chapatti over a medium heat for 45-60 secs on each side until brown spots appear.

5 Repeat with the rest of the dough. Brush each with a little ghee or butter as it comes out of the pan, then stack on a plate to keep warm.

Each 61g serving contains Fat Saturates Sugars

Salt

Low

Energy 592kJ 142kcal

3.1g

1.6g

0.4g 0.00g

7%

Med

4%

Med

Low

8%

<1%

0%

of your reference intake Typical energy values per 100g: 971kJ/232kcal

Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online

Carrot bhajis with coriander yogurt Grated carrot makes a sweet, crunchy alternative to onion MAKES 12 READY IN 30 MINS PRICE PER SERVING 8p l 1 onion, sliced l 2 carrots, grated l ½tsp ground cumin l ½tsp black onion seeds l 120g plain flour

l Vegetable oil, for frying l 1 clove garlic, crushed l 2tbsp lemon juice l ½tsp dried chilli flakes l 15g coriander leaves,

roughly chopped l 150ml Asda Fat Free Natural Yogurt

1 Mix together the onion, carrots, cumin and black onion seeds. Stir in the flour and 80ml cold water to make a thick batter.

2 Heat the oil in a deep pan, until a drop of batter

sizzles and browns in 30 secs. Cook spoonfuls of batter in batches for 3-4 mins until golden and crisp. Drain on kitchen roll.

3 Stir the garlic, lemon juice, chilli flakes and most of the coriander through the yogurt.

4 Serve 2 bhajis per person, sprinkled with the extra coriander.

Energy 413kJ 99kcal

5.0g

Each 61g serving contains Fat Saturates Sugars

0.4g

2.7g 0.04g

Salt

5%

Med

7%

Low

Low

Low

2%

3%

1%

of your reference intake Typical energy values per 100g: 678kJ/162kcal

ASDA.COM/GROCERIES | 31

ADVERTISEMENT FEATURE

The art of craft

A pop of orange zest adds extra flavour. Brooklyn Naranjito Orange Pale Ale, £1.80 (355ml; £5.07/L) or 4 for £6

32 | ASDA.COM/GROCERIES

A caramel malt base with hints of banana and pear. Brewdog Indie Pale Ale, was £5, now £4 (4 x 330ml; £3.03/L)

Brewed exclusively for Asda, with notes of citrus and pine. Bad Co American IPA, £1.25 (330ml; £3.79/L)

Check out our Beer Festival, in store and online until 26 September 2018

Crisp and dry, inspired by German Pilsner and helles lagers.

Camden Hells Lager, was £14, now £10 (10 x 330ml; £3.03/L)

Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online. If you look under 25 and want to buy age-restricted products, you will need to prove your age. Challenge 25. No I.D. no sale. Prices may vary in Scotland.

Photograph shows serving suggestions

Photograph: Andrew Burton. Styling: Hannah Wilkinson

Say cheers to our range of craft beers from around the world in our Beer Festival

FOOD

Roasted vegetable biryani !

This mildly spiced classic rice dish with tender, nutty veg makes a great veggie main course SERVES 6 READY IN 1 HR PRICE PER SERVING 41p l 2tbsp rapeseed oil l 300g Frozen for

Freshness Butternut Squash Chunks l 1 red onion, cut into wedges l 2 small parsnips, peeled and quartered l 100g Frozen for Freshness Whole Green Beans, halved l 1 white onion, sliced l 2 cloves garlic, sliced l 3cm piece ginger, peeled and finely chopped l 1tsp ground coriander l 300g basmati rice, rinsed well l 1 cinnamon stick l 1 reduced-salt vegetable stock cube, made up to 500ml l 10g flaked almonds 1 Preheat the oven to 200C/180C Fan/Gas 6.

2 Put 1tbsp of the oil into a roasting tin along with the squash, red onion and parsnips. Toss to coat and

roast for 30 mins, stirring after 15 mins. Add the beans and return to the oven for 10 mins.

3 Meanwhile, heat the rest of the oil in a large pan. Fry the white onion for 5 mins.

Add the garlic, ginger and coriander. Cook for 2 mins.

4 Stir in the rice and cinnamon stick and pour over the stock. Bring to a simmer, cover and cook for 15 mins, or until all the stock is absorbed.

5 Stir the roasted veg into the rice. Reduce the heat to a very low setting and cover with the lid. Steam for 10 mins or until the rice is fully cooked.

6 Toast the flaked almonds in a dry frying pan, over a medium heat, for 2-3 mins.

7 To serve, fluff the rice and top with the almonds.

1 of your 5-a-day

Energy

Each 309g serving contains Fat Saturates Sugars

Salt

16%

8%

Low

Low

1,306kJ 5.6g 312kcal Low

0.6g 3%

8.3g 0.03g Low

9%

1%

of your reference intake Typical energy values per 100g: 423kJ/101kcal

Lamb rogan josh

Slow-simmered in a fragrant tomato sauce, the meat is rich in flavour and succulent SERVES 6 READY IN 2 HRS 30 MINS PRICE PER SERVING 95p l 2tbsp rapeseed oil l 2 onions, chopped l 2 cloves garlic, crushed l 2cm piece ginger,

peeled and finely chopped l 1tsp chilli flakes l 2tsp garam masala l 4 whole cloves l 4 cardamom pods l 550g Simply Cook from Frozen Diced Lamb l 400g tin chopped tomatoes l 2 bay leaves l 100ml Asda Fat Free Natural Yogurt

1 Heat the oil in a large pan over a medium heat, add the chopped onions and cook for 8-10 mins until browned. Add the garlic, ginger and chilli flakes and cook for a

further 2 mins. Remove from the pan with a slotted spoon and set aside.

2 Add the garam masala, cloves and cardamom pods to the pan and fry for 2-3 mins until fragrant.

3 Return the onion mixture to the pan, add the frozen lamb and stir well. Add the tomatoes, bay leaves and 300ml water then bring to a simmer. Reduce the heat, cover loosely with a lid and cook for 2 hrs. Stir the mixture occasionally and top up with a little more water if it is drying out.

4 Turn off the heat, remove the whole spices from the mixture and stir in the yogurt before serving.

Energy 942kJ 225kcal

11.6g

Each 232g serving contains Fat Saturates Sugars

3.5g

6.7g 0.28g

Salt

11%

Med

17%

Low

Low

Low

18%

7%

5%

of your reference intake Typical energy values per 100g: 406kJ/97kcal

ASDAGOODLIVING.CO.UK | 33

FOOD

Inspired by lassi, the traditional Indian yogurt drink, this fruity pud with hints of cardamom makes a fabulous finale to your feast SERVES 12 READY IN 30 MINS, PLUS CHILLING PRICE PER SERVING 41p l 50g unsalted butter,

melted l 175g digestive biscuits, crushed into crumbs l 4 leaves gelatine l 2 mangoes, peeled and thinly sliced l 4 cardamom pods, crushed, seeds removed and pods discarded l 2tbsp clear honey l 200g light soft cheese l 500g Asda Fat Free Greek Style Yogurt GOOD LIVING 34 | ASDA.COM/GROCERIES

1 Grease and line a 20cm loose-based cake tin. Stir the butter into the biscuit crumbs and press firmly into the tin with the back of a large spoon. Chill in the fridge for 20 mins.

2 Soak the gelatine leaves in cold water for 5 mins.

Squeeze out any excess water and heat gently in a small pan over a low setting until dissolved.

Turn off the heat.

3 Blitz half of the mango with a handheld blender until you have a smooth purĂŠe. Add to the gelatine in the pan along with the cardamom seeds and honey. Stir well then set aside and allow to cool to room temperature.

4 Stir the soft cheese and mix into the yogurt.

Whisk in the cooled mango mixture until smoothly combined.

5 Pour the mixture onto the biscuit base and smooth gently to level. Carefully arrange the rest of the sliced mango on top, working from the outside in to create a flower shape.

Chill for at least 2 hrs.

6 Remove from the fridge 10 mins before serving.

Energy 741kJ 177kcal

8.5g

Each 106g serving contains Fat Saturates Sugars

4.6g 10.6g 0.38g

Salt

9%

Med

12%

Med

Med

23%

Med

12%

6%

of your reference intake Typical energy values per 100g: 699kJ/167kcal

Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online

Photographs: Toby Scott. Styling: Rob Merrett. Food styling: Matthew Ford

Mango & cardamom lassi cheesecake

Curry club Get friends and family together to celebrate National Curry Week with our delicious, great-value Indian range

Pilau Rice

Chicken Korma

Asda Chicken Tikka Masala, £3.50* (400g; 88p/100g)

Asda Chicken Korma, £3.50* (400g; 88p/100g)

Asda 8 Piece Sharing Selection, £1.30** (220g; 59p/100g)

Photograph: Dan Jones. Styling: Rob Merrett.

Food styling: Cate Dixon

Chicken Tikka Masala

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Garlic Naan

8 Piece Sharing Selection

National Curry Week 9-15 October

Chicken Jalfrezi

Banquet for 2

Asda Pilau Rice, £1.30**, (300g; 43p/100g)

Asda 2 Garlic Naan, £1 (2 x 160g; 31p/100g)

Asda Chicken Jalfrezi, £3.50*, (400g; 88p/100g)

Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online. *£2.50 from 11-15 October 2018. **£1 from 11-15 October 2018. †£8 from 11-15 October 2018. Photograph shows serving suggestions

Includes Chicken Korma, Chicken Tikka Masala, Pilau Rice, Naan Breads and Onion Bhajis.

Asda Indian Meal For 2, £10†, (1,762g; 57p/100g)

ASDA.COM/GROCERIES | 37

FOOD

Hearty crumbles

Savoury crumble toppings make a tasty, crunchy alternative to pastry or potato on casseroles and pies Beef casserole with cheesy herbed crust

Slow-cooked tender beef in red wine is wonderful with a cheesy crumble topping SERVES 6 READY IN 2 HRS 25 MINS PRICE PER SERVING ÂŁ1.92 l 3tbsp rapeseed oil l 700g Extra Special

Diced British Beef

l 3 large onions, roughly

sliced

l 4 cloves garlic, crushed l 3 sprigs rosemary,

leaves finely chopped

l 200ml red wine l 1 reduced-salt beef stock

cube, made up to 300ml

l 75g unsalted butter,

cubed

l 125g plain flour l 100g Asda 30% Less

Fat Mature British Cheese, grated l 10g parsley, finely chopped

1 Preheat the oven to 160C/140C Fan/Gas 3.

2 Heat half the oil in a frying pan and brown the beef in batches for 3-4 mins each side.

3 Meanwhile, heat the rest of the oil in a casserole dish or ovenproof pan.

Add the onions, garlic and rosemary, stir, then cover and cook for 10 mins until softened. Transfer the

browned beef from the frying pan to the casserole.

4 Pour the red wine into the frying pan, heat and let it bubble for 1 min, using a wooden spoon to scrape the pan.

5 Tip the wine into the casserole dish, add the beef stock, season with 2tsp black pepper, then bring to the boil. Cover and put in the oven to cook for 1 hr 45 mins.

6 Meanwhile, prepare the topping by mixing the butter, flour, cheese and parsley to form a rough crumble, then store in the fridge until needed.

7 Remove the beef from the oven, then increase the temperature to 220C/ 200C Fan/Gas 7. Sprinkle the crumble over the meat, and return to the oven for a further 15-20 mins, until the topping is crisp and golden brown.

Energy

Each 356g serving contains Fat Saturates Sugars

2,294kJ 27.4g 12.5g 548kcal High High

27%

39%

63%

Salt

5.3g 0.68g Low

6%

Low

11%

of your reference intake Typical energy values per 100g: 644kJ/154kcal

If you look under 25 and want to buy age-restricted products, you will need to prove your age. Challenge 25. No I.D. no sale

ASDAGOODLIVING.CO.UK | 39

FOOD

Creamy mushroom & chestnut pie with macadamia nut crumble

This crumble has coconut, seeds and nuts for extra crunch SERVES 4 READY IN 50 MINS PRICE PER SERVING £2.13 l 25g unsalted butter l 1 large onion, chopped l 2 cloves garlic, crushed l 4 sprigs thyme, leaves

only

l 250g chestnut

mushrooms, quartered

l Juice ½ lemon l 180g pack Merchant

Gourmet Whole Chestnuts l ½ reduced-salt vegetable stock cube made up to 150ml l 150ml Asda 50% Less

Fat Crème Fraîche

l 15g flat-leaf parsley,

roughly chopped

l 100g fresh breadcrumbs l 25g Parmesan, grated l 100g macadamia nuts,

roughly chopped

l 3tbsp chopped basil l 2tsp golden linseeds l 100g coconut chunks,

chopped (optional)

1 Preheat the oven to 220C/200C Fan/Gas 7.

2 Melt the butter in a

Selected stores only, subject to availability. Minimum spend will apply online.

40p bag charge and delivery charge may apply online

large pan over a low heat, then add the onion, garlic and most of the thyme.

Cover and cook for 10 mins until softened.

3 Add the mushrooms, stir, then cover and cook for 5-6 mins until softened.

Stir through the lemon juice and cook for 1 min, then stir in the chestnuts, stock, crème fraîche and parsley. Season with black pepper, then transfer to a shallow ovenproof dish.

4 Put the breadcrumbs, Parmesan, nuts and basil into a food processor, and blitz to a rough crumble.

Scatter over the mushroom mixture with the linseeds.

5 Bake for 15-20 mins until golden, adding the coconut for the final 10 mins, if using. Serve hot, scattered with the remaining thyme..

Energy

Each 304g serving contains Fat Saturates Sugars

2,251kJ 33.4g 11.6g 538kcal High High

27%

48%

58%

Salt

9.4g 0.58g Low

10%

Low

10%

of your reference intake Typical energy values per 100g: 741kJ/177kcal

ASDA.COM/GROCERIES | 41

Beetroot & butternut bake with walnut crumble This golden crumble adds a crisp, nutty finish to sweet, soft veg SERVES 6 READY IN 1 HR 5 MINS PRICE PER SERVING 94p l 1.2kg butternut squash,

peeled, deseeded and cut into 1cm chunks l 500g bunch beetroot, peeled and cut into wedges l 1 large onion, roughly chopped l 2 sticks celery, finely chopped l 2 cloves garlic, crushed l 2 bay leaves l 2tbsp rapeseed oil

l 1 reduced-salt vegetable

stock cube, made up to 300ml l 50g unsalted butter, cubed l 75g plain flour l 150g walnuts, roughly chopped l 50g pomegranate seeds l Thyme leaves, to serve (optional)

1 Put the squash, beetroot, onion, celery, garlic, bay

Selected stores only, subject to availability. Minimum spend will apply online.

40p |bag 42 ASDAGOODLIVING.CO.UK charge and delivery charge may apply online

leaves and oil in a stockpot over a medium heat.

Season with black pepper.

Stir, cover and cook for 15 mins, stirring occasionally.

2 Add the stock, bring to the boil, then cover and simmer for 20 mins until the veg is just tender.

3 Meanwhile, preheat the oven to 220C/200C Fan/ Gas 7. Mix the butter, flour and walnuts roughly together for the crumble

topping, and set aside.

4 Tip the cooked veg into a roasting tin and scatter over the topping.

Bake for 15-20 mins until the crumble is golden brown and crisp. Serve hot, topped with the pomegranate seeds and thyme, if using.

Energy

3 of your 5-a-day

Each 344g serving contains Fat Saturates Sugars

Salt

Low

Low

1,367kJ 16.9g 327kcal Med

16%

24%

5.2g 16.2g 0.17g 26%

Low

18%

3%

of your reference intake Typical energy values per 100g: 397kJ/95kcal

Photographs: Ant Duncan. Styling: Jenny Iggleden. Food styling: Matthew Ford

FOOD

ADVERTISEMENT FEATURE

Fresh flavours

wP epper

& Sweetcorn

Liven up autumn lunchtimes with our tasty, vibrant new range of fresh vegetable soups

llo

Ye

t, G

ing

e r & R e d Pe p p e r

Photograph: Andrew Burton. Styling: Hannah Wilkinson

G o r ge o u

ro

sG r ee

Car

ns

Asda Yellow Pepper & Sweetcorn Soup, £1.50 (600g; 25p/100g) Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online. Photograph shows serving suggestions

Asda Gorgeous Greens Soup, £1.50 (600g; 25p/100g)

Asda Carrot, Ginger & Red Pepper Soup, £1.50 (600g; 25p/100g) ASDA.COM/GROCERIES | 43

FOOD

JUS T TAKE 5

These teatime treats are each made with just five key ingredients – and star delicious autumn fruit 1

2

Hidden pear loaf cake

Slice into a rich chocolate-ginger sponge to find tender, whole poached pears SERVES 16 READY IN 1 HR 10 MINS, PLUS COOLING PRICE PER SERVING 19p

● 3 Grower’s Selection Conference Pears, peeled ● 400g Asda Chocolate Sponge Mix ● 2 eggs, beaten ● 70g crystallised ginger ● 3tbsp icing sugar, sifted

STORE CUPBOARD ● 4tbsp caster sugar ● 1tbsp rapeseed oil 1 Carefully remove the pear cores – cut and scoop them out through the bottom of each pear with a sharp knife or the tip of a veg peeler.

Slice the base off each

3

4

pear so it will stand upright.

2 Bring the caster sugar and 400ml water to a boil. Add the pears and simmer for 15 mins until they start to soften. Remove from the syrup, allow to cool, then pat dry with kitchen roll.

3 Preheat the oven to 180C/160C Fan/Gas 4.

Grease and line a 21cm loaf tin with baking paper.

4 Stand the pears in the tin, an equal distance apart.

5 Beat together the sponge mix, eggs and 150ml water,

5

then fold in 50g of the ginger. Pour around the pears, smoothing the top.

6 Bake on the middle shelf for 30-35 mins until risen and a skewer comes out clean when inserted. Cool then remove from the tin.

7 Mix the icing sugar with ½tsp water, drizzle over the cake and decorate with the remaining ginger.

Energy 730kJ 174kcal

5.0g

Each 80g serving contains Fat Saturates Sugars

1.7g 22.4g 0.06g

Salt

9%

Med

7%

Med

Low

9%

High

25%

1%

of your reference intake Typical energy values per 100g: 912kJ/218kcal

ASDAGOODLIVING.CO.UK | 45

FOOD

1

2

Cheat’s apple tart

Sweet apples and zingy lemon give this tart fruity flavour, while pre-prepped pastry makes it easy!

SERVES 16 READY IN 1 HR 30 MINS PRICE PER SERVING 21p

● 375g Asda Ready Rolled Shortcrust Pastry ● 4 eggs, beaten ● 190g caster sugar ● Zest and juice 3 lemons ● 5 Grower’s Selection Gala Apples

1 Preheat the oven to 180C/160C Fan/Gas 4.

2 Use the pastry to line a 25cm tart tin, rolling out

a little thinner if necessary.

3 Cover the pastry with baking paper and baking beans or dry rice. Bake in the oven for 10 mins until the sides are set. Remove the beans and paper, then bake for another 6-8 mins until the pastry is golden with a sandy texture.

4 Meanwhile, whisk the eggs, 150g of the sugar,

Selected stores only, subject to availability. Minimum spend will apply online.

40p bag charge and delivery charge may apply online

3

the zest of 1 lemon and the juice of 2 until frothy. Peel, core and coarsely grate 3 of the apples and stir through the egg mixture.

5 Quarter and core the remaining apples, and slice thinly.

6 Pour the egg mixture into the pastry case and, working from the outside in, arrange the apple slices in circles on top.

7 Bake on the middle shelf of the oven for 50 mins or until firm to the touch and golden all over. Leave to cool slightly then cover

4

5

the pastry edges with foil.

8 Heat the grill to high.

9 Mix together the remaining sugar, lemon zest and juice, then heat gently in a pan over a medium setting for 5 mins until syrupy. Brush over the tart and grill for 2-3 mins until golden and bubbling.

10 Remove from the oven, cool slightly, remove the foil and take the tart out of the case. Serve immediately.

Energy 790kJ 189kcal

8.3g

Each 87g serving contains Fat Saturates Sugars

3.0g 15.7g 0.20g

Salt

9%

Med

12%

Med

Low

15%

Med

17%

3%

of your reference intake Typical energy values per 100g: 908kJ/217kcal

ASDA.COM/GROCERIES GOOD LIVING | 47

FOOD

1

2

Mixed berry buns

Packed with juicy red fruits and topped with an orange drizzle, these are delicious warm MAKES 8 READY IN 50 MINS, PLUS PROVING PRICE PER SERVING 24p

● 500g pack Asda White Bread Mix ● 300g Frozen for Freshness Berry Medley, thawed and drained ● 50g icing sugar, sifted ● Zest and juice 1 orange ● 1tsp ground cinnamon STORE CUPBOARD ● Plain flour, for dusting

1 Line a large baking tray with baking paper.

2 In a large bowl, mix the bread mix with about 300ml lukewarm water until well combined. Turn out onto a lightly floured work surface and knead for 5 mins to make a smooth, soft dough.

3 Roll out to a rectangle 30cm x 40cm, then cut

48 | ASDAGOODLIVING.CO.UK

3

this in half lengthways.

4 In a bowl, mix together the berries, 20g of the icing sugar, the orange zest and cinnamon. Pour on top of the 2 pieces of dough and smooth out.

5 Tightly roll up each rectangle from one of the long edges to make 2 long sausages. Slice down the length of each to split in half and expose the berry filling. Cut each open half into 2 short lengths of dough, giving you 8 pieces.

6 Twist each piece into a bun shape and put on

4

5

the tray. Cover loosely with clingfilm and set aside for 30 mins.

7 Preheat the oven to 220C/200C Fan/Gas 7.

8 Bake the buns on the middle shelf for 18-20 mins until golden. Set aside to cool slightly.

9 Meanwhile, whisk the remaining sugar and 1tbsp of the orange juice until smooth. Drizzle over the buns and serve warm.

Energy 741kJ 177kcal

9%

Each 144g serving contains Fat Saturates Sugars

0.1g

0.0g 12.5g 0.63g

Salt

Low

Low

Med

0%

0%

Med

14%

11%

of your reference intake Typical energy values per 100g: 515kJ/123kcal

ADVERTISEMENT FEATURE

Flavour of Italy As well as adding great flavour to pasta and salads, Parmigiano Reggiano gives a delicious tang to these easy savoury biscuits

Parmesan & rosemary biscuits MAKES 16 READY IN 45 MINS, PLUS COOLING PRICE PER SERVING 8p ● 40g wholemeal flour ● 50g plain flour, plus

extra for dusting

● 50g Asda Parmigiano

Reggiano, grated

● 1tbsp finely chopped

fresh rosemary

● 60g unsalted butter,

1 Preheat the oven to 160C/140C Fan/Gas 3.

Line a baking tray with baking paper.

2 Mix together all the dry ingredients in a bowl, then add the butter. Rub in with your fingers until small clumps form, then knead into a dough. Wrap in clingfilm and chill for 20-30 mins until firm.

3 On a floured surface, roll to 4mm thick. Cut out 16 biscuits with a 5cm cutter.

4 Arrange on the tray and bake for 20 mins or until golden, then cool to serve.

Each 13g serving contains Fat Saturates Sugars

Energy 252kJ 60kcal

4.0g

2.5g

0.1g

0.12g

3%

High

6%

High

Low

Med

13%

<1%

Salt

2%

of your reference intake Typical energy values per 100g: 1,941kJ/464kcal

Asda Parmigiano Reggiano, £2.25 (170g; £13.24/kg) 52 | ASDA.COM/GROCERIES

Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online

Photograph: David Munns. Styling: Luis Peral. Food styling: Jenna Leiter

cut into small pieces

FOOD

‘ Mum’s macaroni pud always takes me back’ TV presenter and stylist Gok Wan, 44, on the quirky baked dessert he enjoyed as a child

Interview: Gemma Calvert. Photographs: Dan Jones. Styling: Jenny Iggleden.

Food styling: Denise Smart. Gok is currently filming Say Yes to the Dress Lancashire for TLC

M

y dad, John, was a successful chef and did almost all the cooking when we were growing up. He came to Britain from China in the 1960s and my mum Myra is English. She only cooked a handful of Western dishes for us – her handmade chips were disgusting, but her macaroni bake was something everyone enjoyed.

This recipe takes me back to Sundays in our little council house in Leicester. My parents ran restaurants, so Sunday was the only day they didn’t work.

My elder brother and sister and I would all sit around an old mahogany flip table with Mum and Dad, and tuck into this creamy, sweet pudding placed in the middle in a Pyrex dish. We lived very much hand to mouth back then, and food was always a great conversation starter.

I thought it was completely normal to have sweet, creamy pasta, but when my friends came to tea, they thought it was the oddest thing in the world! I still make it, but my version is a bit posher – I serve it in little ramekins and sometimes add an egg yolk to make it richer, almost like a crème Anglaise. Friends still tell me it’s weird – but they always come back for more because it’s just so very delicious. But nothing beats Mum’s original recipe!

Gok (bottom left) with his brot her, sister and m um

Myra’s macaroni pudding

SERVES 6 READY IN 2 HRS 30 MINS PRICE PER SERVING 18p

dried macaroni * 125g 50g caster sugar * 800ml semi* skimmed milk single cream * 100ml 20g unsalted butter, * softened, plus extra for greasing

1 Preheat the oven to 150C/130C Fan/Gas 2.

Grease an ovenproof

dish with a small amount of butter.

2 Put the macaroni and ½ the caster sugar into the dish, then pour over the milk and cream.

3 Sprinkle the rest of the sugar evenly over the top and dot all over with the butter.

4 Cover with foil and bake for 2 hrs. Remove

the foil and cook for a further 15 mins, until the top is very crisp and caramelised.

5 Leave the pudding to stand for 15 mins – this will allow the cream to thicken – then serve.

Energy 957kJ 229kcal

8.6g

Each 183g serving contains Fat Saturates Sugars

5.3g 15.2g 0.16g

Salt

11%

Med

12%

Med

Low

27%

Med

17%

3%

of your reference intake Typical energy values per 100g: 523kJ/125kcal

ASDAGOODLIVING.CO.UK | 53

WEEKNIGHT WINNERS

Creole chicken & shrimp gumbo, p56

Mexican three-bean taco bowl, p57

Smoky lentil & bean chilli, p57

Go slow Let your slow cooker do the hard work with these tasty midweek meals from MasterChef finalist Dean Edwards

Slow-cooked beef ragù, p59

Miso chicken ramen, p60 ASDAGOODLIVING.CO.UK | 55

£1.73 per serving

W

hat can I put together that takes minimal time to create? It’s the question busy people have been asking themselves for years. But Dean Edwards – MasterChef finalist, regular chef on ITV’s Lorraine and father of Indiana, nine – thinks he has cracked it with the help of a key piece of kitchen kit: the slow cooker.

According to Dean, there’s a misconception that using a slow cooker can be time consuming.

There may be some prep to do initially, but once everything is in the cooker, you can just leave it to take care of your main dish.

‘You’re letting that slow, low heat do the hard work for you,’ explains Dean.

And it’s not just stews and casseroles you can whip up in a slow cooker. Tender roasts, comforting puddings and dishes inspired by global cuisine can all be created using the low-and-slow method.

‘If you’re thinking of using a slow cooker, just go for it,’ says Dean. ‘It’s hard to go wrong. It doesn’t matter if you leave it on for six hours or eight hours, it’s pretty much foolproof.’

Feeling inspired? Try Dean’s delicious slow-cook weeknight winners…

56

|

ASDA.COM/GROCERIES

Nic ely spic y

Creole chicken & shrimp gumbo

Slow cooking allows the punchy flavours of this thick, New Orleans-inspired stew to develop and come together perfectly SERVES 6 READY IN 20 MINS, PLUS 6 HRS 30 MINS COOKING

FOR THE GUMBO l 30g unsalted butter l 30g plain flour l 100g chorizo, diced l 1 onion, finely diced l 2 sticks celery, diced l 1 green pepper, diced l 4 cloves garlic, crushed l 2 bay leaves l 1tsp smoked paprika l 1tsp ground cumin l 500g passata l 200ml chicken stock l 100ml white wine (or 100ml extra stock) l 4 chicken thighs, skin and bones removed l 200g raw peeled prawns TO SERVE l 3tbsp finely chopped

flat-leaf parsley l 200g long-grain white rice, cooked according to the pack instructions l 4 slices sourdough bread l 60ml soured cream, sprinkled with smoked paprika l 5 spring onions, shredded 1 Put the butter and the flour in a heavy-based pan over a low to medium heat and mix to make a roux paste. Cook for 10-15 mins, stirring frequently, until it turns a nutty brown colour.

2 Transfer the roux to the slow cooker. Add all the

remaining ingredients for the gumbo, except the prawns, and stir well.

Cover with the lid, then leave to cook on the low setting for 6 hrs.

3 Stir in the prawns and cook with the lid slightly ajar for another 30 mins.

Season with freshly ground black pepper.

4 Scatter the parsley over the gumbo. Serve with the rice, sourdough bread, soured cream and spring onions on the side.

Energy

2 of your 5-a-day

Each 426g serving contains Fat Saturates Sugars

1,978kJ 13.2g 473kcal Med

24%

19%

Salt

6.0g

8.1g

1.62g

Low

Low

Med

30%

9%

27%

of your reference intake Typical energy values per 100g: 464kJ/111kcal

WEEKNIGHT WINNERS

Full-on fla vou r

Smoky lentil & bean chilli

Puy lentils add bite to this rich dish, while dark chocolate helps to balance the heat of the chilli SERVES 4 READY IN 15 MINS, PLUS 6 HRS COOKING

£1.13 per serving

Veggie spe cia l

Mexican three-bean taco bowl

Hearty beans, slow cooked and gently spiced, are the ideal weeknight warmer, while the tomato salsa adds a hit of fresh, zingy flavours SERVES 6 READY IN 20 MINS, PLUS 4 HRS COOKING

FOR THE BEANS l 1 onion, diced l 1 green pepper, deseeded and sliced l 4 cloves garlic, crushed l 1tbsp olive oil l 2tbsp tomato purée l 2tsp smoked paprika l 1tsp ground coriander l 1tsp ground cumin l 400g tin black beans in water l 400g tin red kidney beans in water l 400g tin cannellini beans in water l 300ml vegetable stock FOR THE SALSA l 200g baby plum tomatoes, finely diced l 1 small red onion, diced l 2tbsp chopped coriander, plus extra to serve l Juice 1 lime l 4tsp olive oil TO SERVE l 200g long-grain white rice, cooked according to the pack instructions l 2 avocados, diced

l 2 wholemeal tortillas, cut into triangles 1 In a frying pan, cook the onion, green pepper and garlic in the oil for 5 mins.

Add the tomato purée, paprika, coriander and cumin, then cook for 1 min.

Put in the slow cooker.

2 Drain and rinse all the beans. Add to the cooker with the stock. Cover and cook on low for 4 hrs.

3 Preheat the oven to 190C/170C Fan/Gas 5.

4 Mix all the salsa ingredients together in a bowl and season with black pepper.

5 Cook the tortillas on a baking tray for 10 mins.

6 Divide the cooked rice between 6 bowls and top with the beans. Serve with the tortillas, salsa, avocados and a sprinkle of coriander.

2 of your 5-a-day

Energy 2,134kJ 510kcal

26%

Each 468g serving contains Fat Saturates Sugars

Salt

Med

Low

17.3g 4.2g 25%

Low

21%

FOR THE CHILLI l 1tbsp olive oil l 1 large onion, diced l 1 green pepper, deseeded and diced l 4 cloves garlic, crushed l 1 heaped tsp cumin l 1 heaped tsp oregano l 1tsp ground cinnamon l 1tsp smoked paprika l 1tsp chilli powder l 1tbsp tomato purée l 250g pack ready-to-eat Puy lentils l 400g tin kidney beans, drained and rinsed l 200ml vegetable stock l 20g dark chocolate (70% cocoa solids), grated

TO SERVE l 200g long-grain white rice, cooked according to the pack instructions l 50g Cheddar, grated l 10g coriander, torn 1 Put all the ingredients for the chilli, except the chocolate, into your slow cooker. Stir, cover and cook on the low setting for 6 hrs.

2 Before serving, stir in the chocolate until melted.

3 Divide the rice between 4 bowls. Top with the chilli, Cheddar and coriander.

Energy

2 of your 5-a-day

Each 415g serving contains Fat Saturates Sugars

1,997kJ 10.8g 4.6g 477kcal Low Low

24%

15%

23%

Salt

7.9g 0.58g Low

9%

Low

10%

of your reference intake Typical energy values per 100g: 481kJ/115kcal

£1.35 per serving

7.0g 0.61g Low

8%

10%

of your reference intake Typical energy values per 100g: 456kJ/109kcal

Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online. If you look under 25 and want to buy age-restricted products, you will need to prove your age. Challenge 25. No I.D. no sale

ASDA.COM/GROCERIES | 57

WEEKNIGHT WINNERS

Twi st on a cla ssic

Slow-cooked beef ragù Crispy sautéed gnocchi make a great accompaniment to this flavour-packed steak dish SERVES 6 READY IN 25 MINS, PLUS 8 HRS COOKING

FOR THE RAGÙ l 2tbsp olive oil l 600g braising steak, cut into 2.5cm cubes l 2tbsp plain flour l 100g smoked pancetta or streaky bacon, chopped l 2 onions, diced l 1 large carrot, diced l 3 celery sticks, diced l 5 cloves garlic, crushed l 1tbsp finely chopped rosemary l 100ml semi-skimmed milk l 2tbsp tomato purée l 200ml dry white wine (or 200ml water) l 1 reduced-salt beef stock cube, made up to 400ml TO SERVE l 800g potato gnocchi l 25g Parmesan l 15g basil leaves 1 Heat 1tbsp of the olive oil in a heavy-based frying pan over a high setting.

Dust the beef with the flour, season with freshly ground black pepper, then add to the pan and fry for 4-5 mins until golden. Remove from the pan and set aside.

2 Reduce the heat to medium-low. Add the pancetta, onions, carrot, celery, garlic and rosemary to the

£2.02 per serving

frying pan, then cook for 6-7 mins until softened but not browned.

3 Pour in the milk, then simmer to reduce until it has evaporated. Add the tomato purée and cook, stirring, for 2 mins, then pour in the wine and reduce by half.

4 Spoon the vegetables into the slow cooker, then add the beef. Pour in the stock and stir well.

Cover with the lid and cook on the low setting for 8 hrs. Season with ground black pepper.

5 Heat the remaining oil in a large frying pan, on medium. Add the gnocchi and cook for 3-4 mins on each side, until golden and crispy.

6 Grate the Parmesan over the gnocchi and serve with the ragù, garnished with basil.

Energy

Each 380g serving contains Fat Saturates Sugars

2,162kJ 16.7g 517kcal Med

26%

24%

Salt

6.1g

7.2g

1.79g

High

Low

Med

31%

8%

Being re-shot

30%

of your reference intake Typical energy values per 100g: 569kJ/136kcal

If you look under 25 and want to buy age-restricted products, you will need to prove your age. Challenge 25. No I.D. no sale

ASDAGOODLIVING.CO.UK | 59

WEEKNIGHT WINNERS

£1.52

A taste of Japan

Miso chicken ramen

Slow cooking makes the chicken super-tender and infuses the broth with the aromatic flavours – this dish also works well with tofu, veg or prawns

For more from Dean, visit ASDA.GL/ deanedwards

SERVES 6 READY IN 20 MINS, PLUS 5 HRS COOKING

FOR THE BROTH l 6 spring onions, white parts only, thinly sliced l 3 cloves garlic, chopped l 1 thumb-sized piece ginger, chopped l 50ml cream sherry (optional) l 2tbsp miso paste l 1tsp red chilli flakes l 1tbsp olive oil l 1.2L chicken stock l 300ml soya milk l 4 chicken thighs, skin and bones removed, cut into bite-sized pieces l 100g shiitake mushrooms, sliced 60 | ASDA.COM/GROCERIES

l 300g Asda Straight to Wok Noodles TO SERVE l 15g fresh coriander l 1 spring onion, sliced l 1 red chilli, thinly sliced l 3 medium eggs, soft boiled and halved 1 In a bowl or jug, blitz the spring onions, garlic, ginger, sherry (if using), miso paste, chilli flakes and oil with a handheld blender until smooth.

Spoon into the slow cooker, pour in the stock and soya milk then mix together

well. Add the chicken and the mushrooms. Cover with the lid and cook on the low setting for 5 hrs.

2 Just before you’re ready to serve, cook the noodles according to the pack instructions, then divide between 6 bowls.

3 Ladle the chicken and broth over the noodles.

Serve garnished with the coriander, spring onion, chilli and half a boiled egg.

Energy

Each 428g serving contains Fat Saturates Sugars

1.7g

3.4g 0.94g

Salt

Low

Low

Low

1,003kJ 7.7g 240kcal Low

12%

11%

9%

4%

16%

of your reference intake Typical energy values per 100g: 234kJ/56kcal

Dean’s book Cook Slow, £14.99, is out now

Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online.

If you look under 25 and want to buy age-restricted products, you will need to prove your age. Challenge 25. No I.D. no sale

Interview: Sarah Alcock. Photographs: Jonathan Kennedy. Styling: Rob Merrett. Food styling: Nancy McDougall

per serving

FOOD

MIGUEL’S £1 MEALS

Instagram star Miguel Barclay creates delicious dishes using fresh British produce – and all for less than £1 per serving!

ASDAGOODLIVING.CO.UK | 63

Creamy chicken & leek pan casserole

Pan-frying the leek and garlic adds a rich, caramelised flavour SERVES 1 READY IN 20 MINS PRICE PER SERVING 89p

l 1 Butcher’s Selection British Chicken Thigh, deboned, skin on l 1tsp olive oil l ½ Grower’s Selection British Extra Trimmed Leek, sliced l 1 clove garlic, sliced l 75ml reduced-fat crème fraîche 1 Season the chicken with freshly ground black pepper. Heat a splash of the oil in a frying pan, then add the leek. Add the chicken, skin-side down, and cook for 4 mins.

2 Add the garlic to the pan. Turn the chicken over, give the leeks 64 | ASDA.COM/GROCERIES

a stir and cook for another 6 mins, or until the chicken is completely cooked through and the skin is crispy and golden on both sides.

3 Add the crème fraîche and simmer for 1 min to reduce and thicken the sauce slightly.

Season with more freshly ground black pepper, drizzle with the remaining olive oil and serve immediately.

Energy

Each 241g serving contains Fat Saturates Sugars

1,260kJ 21.7g 10.1g 301kcal High High

15%

31%

51%

Salt

3.9g 0.24g Low

4%

Low

4%

of your reference intake Typical energy values per 100g: 523kJ/125kcal

Stir-fried cabbage with noodles The contrast of earthy cabbage and sweet carrot adds a tasty twist to this veggie version of a takeaway favourite

SERVES 1 READY IN 15 MINS PRICE PER SERVING 57p

l 1 clove garlic, sliced l Pinch chilli flakes l 1tbsp peanuts, chopped l 1tbsp sesame oil l ⅛ Grower’s Selection Savoy Cabbage, shredded l ½ Grower’s Selection British Carrot, cut into matchsticks l ¼ red onion, sliced

Photographs: Vinny Whiteman. Styling: Luis Peral. Food styling: Cate Dixon

FOOD

l 50g rice noodles l 1tsp reduced-salt soy sauce 1 Fry the garlic, chilli and peanuts in ½ the sesame oil on a medium heat for 30 secs or until the garlic just starts to brown.

2 Add the cabbage, carrot and onion, season with black pepper, then stir-fry for 4-6 mins.

3 In a bowl, soften the rice noodles in boiling water. Drain well and add to the stir-fry with the soy sauce and the remaining sesame oil.

Fry for 1 min, stirring, then serve.

Energy

2 of your 5-a-day

Each 419g serving contains Fat Saturates Sugars

Salt

Low

Low

2,752kJ 19.7g 658kcal Med

33%

28%

3.4g 10.5g 0.80g 17%

Low

12%

13%

of your reference intake Typical energy values per 100g: 657kJ/157kcal

Brussels sprout gratin

Make sprouts the star of this indulgently creamy dish – garlic and Parmesan add savoury depth to the flavour SERVES 1 READY IN 25 MINS PRICE PER SERVING 71p

l Handful Grower’s Selection Sprouts, sliced l 1 clove garlic, crushed l 100ml single cream l Handful fresh breadcrumbs l 1tsp olive oil l 1tsp grated Parmesan 1 Preheat the oven to 190C/ 170C Fan/Gas 5.

2 Put the sprouts into an ovenproof dish, breaking them up slightly.

Mix in the garlic and season with freshly ground black pepper.

Selected stores only, subject to availability. Minimum spend will apply online.

40p bag charge and delivery charge may apply online

3 Pour over the cream – take care not to cover the sprouts completely.

Some of the leaves should be left visible at the surface.

4 Top with the breadcrumbs, drizzle with the olive oil and sprinkle with the grated Parmesan.

5 Bake in the oven for 20 mins or until the breadcrumb topping has turned golden brown, then serve.

Energy 727kJ 174kcal

8.3g

Each 86g serving contains Fat Saturates Sugars

3.4g

2.5g 0.30g

Salt

9%

Med

12%

Med

Low

Med

17%

3%

5%

of your reference intake Typical energy values per 100g: 845kJ/202kcal

ASDA.COM/GROCERIES | 65

Home comforts

Ready in 45 mins

Asda Lasagne, £6 (1.5kg; £4/kg) 66 | ASDA.COM/GROCERIES

Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online. Photographs show serving suggestions

Photographs: Andrew Burton. Styling: Hannah Wilkinson

Warm up a chilly evening with our hearty family-favourite ready meals – new mains and seasonal sides everyone will love

ADVERTISEMENT FEATURE

Ready in 40 mins

Asda Spanish Chicken, £6 (1.5kg; £4/kg)

Asda Garlic & Herb Half Chicken, £3.50 (475g; £7.37/kg)

Asda Hoisin Pork Belly, £3.50 (370g; £9.46/kg)

Asda Parmentier Potatoes, £1.50 (430g; £3.49/kg)

Asda Cream Cabbage, £2 (300g; £6.67/kg)

Asda Vegetable Medley, £2 (300g; £6.67/kg)

Ready in 40 mins

Asda Beef Stew & Dumplings, £6 (1.5kg; £4/kg)

Asda Buttery Roast Potatoes, £1.50 (400g; £3.75/kg)

Asda Braised Red Cabbage, £2 (400g; £5/kg)

ASDA.COM/GROCERIES | 67

Ask the experts Each month, our panel answers your burning questions

HOMES

PARENTING

PETS

TECH

BEAUTY

Trisha Schofield of the Good Housekeeping Institute is our go-to for cleaning tips and hacks

Smart

Living

Zena Goldman, mum of three and founder of zenas-suitcase.co.uk, shines a light on parenting, lifestyle and travel Veterinary surgeon Cat Henstridge is on hand to help you care for your pets. Find more tips at catthevet.com Tech writer Chris Haslam has the insider info on gadgets, computers, social media, the web, and more Make-up artist and writer Carly Hobbs offers advice on the world of beauty.

Follow her on Instagram @carlytoptip

QUICK HACK

‘HOW CAN I… MAKE OVEN-CLEANING LESS OF A CHORE?’ 1 When checking food or basting, remove trays from the oven rather than prodding about inside to avoid splashing hot food.

2 Line the bottom of the oven with foil to catch spills, and use roasting bags for meat.

3 After cooking, put a heat-resistant bowl of water in the oven for 20 minutes on a high heat. The steam helps loosen grime, and makes it easier to wipe away.

HOMES

This month’s big question

ASK trisha…

‘How do I switch up my duvet for autumn?’

Check out your tog ratings A duvet’s tog rating measures its ability to trap warm air. The higher the rating, the warmer the duvet will be. Duvets with a tog rating between 4.5 and 7.5 tend to be lighter, so are perfect for the summer months or in warmer weather, but they may not be enough to keep you cosy as temperatures drop.

Up your weight As the autumn nights grow cooler, go for a 10.5 tog, which is good in springtime, too. For even colder

months, or if your bedroom tends to get a bit chilly, snuggle up with a soft, lightweight George Home 13.5 Tog Double Duvet*, £14, which is soft and lightweight. Or, for something even warmer, there’s the George Home 15 Tog Double Duvet, £18.

Keep it fresh A cover will keep things clean day to day, but your duvet should ideally be washed twice a year to help keep dust mites at bay.

For fuss-free cleaning, choose a machine-washable duvet.

Selected stores only, subject to availability. Minimum spend may apply online. 40p bag charge and delivery charge may apply online. *Also available in Single, King and Super King

ASDA.COM | 69

Smart

Living

PARENTING ASK ZENA…

‘What can we do to combat head lice?’

Make life hard for lice If head lice are going around your child’s nursery or school, there are preventative measures you can take.

Tie up long hair on school days to reduce the chances of lice transferring from one head to the next. Try Dr Lice Hair Bands*, £2 (4-pack), as they use louse-repellent essential oils that may help ward off the bugs. It’s also worth regularly running a specialist comb through their hair – try the Nitrid Head Lice Detector Comb, 99p.

and takes just 15 minutes to work when applied to dry hair. After that time is up, shampoo the lotion out, then apply conditioner as usual. The conditioner will help to make wet hair easy to comb through with a fine-toothed nit comb to remove lice and eggs. Always follow the pack instructions carefully.

BEAUTY

ASK Carly...

‘Any make-up tips for older skin?’

Glow getters Help improve the appearance of fine lines with nspa Retinol Capsules, £15 (30-pack; 50p each). Lightly tap the serum from one capsule on cleansed skin at night.

And try George Illuminating Primer, was £5.50, now £4.50** (30ml; £15/100ml) beneath your base to help eliminate uneven skin tone.

Bye-bye dry Skin tends to dry out more as you get older, so use liquid or creamy make-up options where possible. Use Rimmel London Wake Me Up Foundation, £8.95 (30ml; £29.83/100ml), top with a cream blush, then finish your look with a subtle-sheen eyeshadow – it’s more flattering than a block colour.

Treat them thoroughly The good news? Treatments for lice are a lot more natural than they used to be and your child doesn’t have to sit around for hours waiting for something to work. Lyclear Treatment Lotion, £6.99 (100ml), suffocates and dehydrates head lice and eggs

Do a clean sweep If a child has head lice, everyone in the family, including yourself, needs to be checked to be sure they haven’t spread. Dispose of any hair caught up in all combs and brushes, then soak them in hot water before giving them a thorough wash. As short hair is easier to treat, consider getting your child’s hair cut if it’s long, but you should only take them to the hairdresser once any lice have been completely eradicated.

70 | ASDA.COM

Selected stores only, subject to availability. Minimum spend may apply online. 40p bag charge and delivery charge may apply online. *Available from 1 October 2018. **Offer price until 3 October 2018. †Offer price available 4-24 October 2018

Reduce redness Red flare-ups caused by blemishes or pigmentation are common as we age. Swipe over Collection Lasting Perfection Colour Correction Concealer in Green, £4.18 (6.5ml) and blend with your fingertips.

The green neutralises red as they are opposite shades on the colour wheel. For the eye area, try Maybelline Instant Anti Age Eraser Concealer, was £8.95, now £6.95† (26g).

ADVERTISEMENT FEATURE

STOPTOBER If you want to quit smoking, our Asda Pharmacy colleagues can help, with free advice and guidance

WHEN YOU QUIT… AFTER 72 HOURS Breathing becomes easier and energy levels rise

AFTER A YEAR Your risk of having a heart attack is halved

AFTER 10 YEARS Your risk of developing cancer is halved

AFTER 15 YEARS Your risk of suffering a heart attack becomes the same as someone who has never smoked

Using a Stop Smoking service will give you the best chance of quitting for good as you’ll be offered structured advice and support

TOP TIPS TO BEAT YOUR CRAVINGS ✔ MAKE A LIST Write down your reasons for quitting and stick them somewhere you’ll see them reguarly, like a bathroom mirror. ✔ REWARD YOURSELF Save the money you would have spent on cigarettes in a month, then treat yourself to a shopping trip or day out. ✔ GET ENCOURAGEMENT Tell family and friends you’re quitting as you’ll find it much easier if you have their support. ✔ USE NICOTINE REPLACEMENT PRODUCTS Once you’ve chosen the right products for you, always keep a supply handy for when cravings strike.

QUIT-SMOKING PRODUCTS

Asda Pharmacy has products that can help you to quit smoking for good. Gum, mouthspray, micro tabs and lozenges offer flexible, fast-acting relief from cravings on the go, inhalators give you the hand-to-mouth sensation of smoking and patches are a discreet, once-a-day solution.

NiQuitin Clear 21mg Patch Nicotine Step 1, was £12.24, now £10 (7-pack; £1.43 each)

Nicotinell Cool Mint 4mg Medicated Chewing Gum, £10 (96 pieces; 10p each)

Nicorette QuickMist Freshmint Mouthspray, was £27, now £21 (2-pack; £10.50 each)

If you have any questions about Asda’s Stop Smoking service, or other services available at Asda Pharmacy, please speak to one of our Pharmacy colleagues.

Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online. Stoptober is a Public Health England campaign. The Stoptober campaign information is available in pharmacies in England only. NiQuitin Clear 21mg Patch Nicotine Step 1, Nicotinell Cool Mint 4mg Medicated Chewing Gum and Nicorette QuickMist Freshmint Mouthspray contain nicotine. Stop smoking aids require willpower. Always read the label. Keep out of sight and reach of children

ASDA.COM/GROCERIES | 71

Smart

Living

PETS

ASK cat...

‘Do I really need pet insurance?’

Yes! But costs can quickly mount up, so protect your pet and your wallet…

Ask chris…

‘How can I keep my kids safe online?’

It’s likely your children know more about the internet than you do, but their online safety is still your responsibility...

Discuss dos and don’ts Talk to your kids about their online activity. Ask what they enjoy doing and discuss what is OK to share on social media.

Making them feel involved and trusted is important.

Set some boundaries Limit youngsters’ online access to communal areas, such as the kitchen or living room. This will discourage them from looking at inappropriate content. If you’re worried that your little ones are playing an unsuitable game, you can check it on net-aware.org.uk. This site, run in conjunction with the NSPCC, provides details 72 | ASDA.COM

of the latest games, apps and social media sites, and suggests minimum ages for using them.

Use parental controls You can find parental security controls on your search engine (Google, Bing, etc) and on the home page of your Internet Service Provider (sky.com, bt.com, etc).

Just log in to your account and follow the step-by-step instructions.

For Apple devices, you’ll find controls under Settings or System Preferences; for Microsoft, set up a Family account via account.microsoft. com/family. Netflix and YouTube offer kids-only channels that feature age-appropriate content.

It’s a great way to keep their shows off your watch list, too!

Get enough cover The amount a policy pays out per condition also

Helping hand Asda pet insurance has a range of policies available, from accident-only to lifetime cover, which all offer a 24-hour veterinary helpline, plus bereavement counselling if your pet passes away. Find out more at money.ASDA. com/pet-insurance.

Photographs: Getty Images

TECH

Pick a policy Choose one that’s best for you. Lifetime policies are the most comprehensive and should pay for the lifetime of any condition diagnosed, for example if your pet develops an illness that can’t be cured, such as diabetes. A 12-month policy will only cover conditions for the first 12 months after diagnosis. Accident-only policies are the most basic and usually the !cheapest, but rates will vary.

varies. Ideally, you should go for a minimum cover of £2,000 because costs soon add up, especially if your pet needs specialist treatment or develops an ongoing health condition.

It may be worth looking for insurance that pays your vet directly, so you won’t have to max out your credit card if your pet suddenly falls ill.

Selected stores only, subject to availability. Minimum spend may apply online. 40p bag charge and delivery charge may apply online.

ADVERTISEMENT FEATURE

Get recycling in the bathroom Don’t forget to include bathroom products when you recycle – here’s what you need to know…

F

irst, the good news: according to research* by Recycle Now, almost 90% of people in the UK claim to regularly recycle from the kitchen.

However, only 52% say they regularly recycle from the bathroom – which means a lot of plastic goes to waste.

Here’s our guide to what can be recycled, plus some hacks to get you into the habit.

Illustrations: Linzie Hunter

WHAT CAN BE RECYCLED?

CREATE RECYCLING REMINDERS Apply fun stickers to the inside of the lid of your bathroom bin or on your bathroom cabinet or mirror so that you don’t forget to recycle.

Plastic or glass Bottles, such as shampoo, conditioner, bath and shower gel, liquid soap, bathroom cleaner and bleach. Empty, rinse, squash, replace the top**, then recycle.

Cardboard Loo roll tubes, soap and toothpaste boxes. Flatten and pop in the recycling bin. Easy!

Metal Any empty shaving foam and deodorant tins can go out with the recycling, too.

Unsure? Check the pack for recycling symbols and visit your local council’s website or recyclenow.com for details of what can and can’t be recycled.

*Source: 2015 Recycle Now poll surveying 2,000 UK adults. **Spray dispenser tops can be recycled, but pump dispenser tops should be thrown away

PRE-CYCLE YOUR PRODUCTS You don’t need to take the cardboard packaging from your toothpaste and soap into your bathroom.

Remove and recycle it as soon as you get home from the supermarket.

USE A DIVIDER Separating the non-recyclables and recyclables in your bathroom bin means you can sort things out as you go along.

SUPPORTED BY

Recycle Week starts on 24 September 2018. For info on bathroom product recycling in your area, visit recyclenow.com GOOD LIVING | 73

Style hello new season Oonagh Brennan, style expert and fashion director at Red, reveals the hottest A/W trends ‘Autumn is upon us and the new season’s trends are seriously standout.

From cool checks to fab florals and statement sweaters to knee-high boots, the catwalks were awash with spectacular styles that ticked all the boxes.

Trust me when I say there are so many wardrobe game-changers for you to get excited about.’

Turn the page to read Oonagh’s top picks for women, men and kids this autumn

Selected stores only, subject to availability. Online delivery charges may apply

Coat, 8-24, £20; top, 8-24, £8; jeans, 8-20, £10

GEORGE.COM | 75

CHECK it out Revealed – Oonagh Brennan’s key trends and must-buys from George, which will take you through this autumn in style

If Gucci is doing it, you know it’s big news. Think coats and trouser suits in everything from a subtle Prince of Wales check to tartan in punchy colours.

Right: Coat, 8-24, £30; jumper, S-XL, £16; trousers, 8-24, £14. Far right: Jacket, 8-24, £25; jeans, 8-24 S/R/L, £10; scarf, £12

mighty midi And the award for the most wearable trend on the A/W catwalks goes to: the midi dress.

Wear it with trainers, toughened up with boots or layered on top of a roll neck; transitioning into autumn is simple.

Left: Dress*, 8-24, £20.

Far left: Dress, 8-24, £18

STYLE & BEAUTY

autumn florals Fashion has fallen in love with florals and it looks like they’re here to stay. Turn heads in flowery dresses or floaty floral skirts.

The busier the print, the better!

sporty chic

Faux shearling coat, 8-20, £35; dress, 8-24, £16

Au revoir athleisure and welcome back sports luxe. I’m talking technical fabrics, cool zippers and trousers stitched with side stripes.

Clockwork orange Introducing the most cheerful trend this season: bright orange. When summer turns to autumn, there’s no better way to splash some sunshine into your wardrobe.

Top**, 8-24, £14; jeans, 8-24, £14

6

Jumper, S-XL, £14; skirt, 8-24, £14

boot camp

When designers sent their models down the A/W catwalks in leather knee-high boots, a big trend was born. I’m sold!

Clockwise from top left: Knee-high boots, 3-9, £45; biker boots, 3-9, £25; Chelsea boots, 3-9, £12.50; ruched-top boots, 3-9, £15 Selected stores only, subject to availability. Online delivery charges may apply. *Available from 30 September 2018. **Available from 1 October 2018

GEORGE.COM | 77

STYLE & BEAUTY

How to wear this season’s classic men’s looks from George

in the hood If ever there was a time for coats, now is it. But whatever you opt for, make sure it has a sizeable hood.

Just about everything hooded was sent down the catwalk, so make parkas or puffas your #coatgoals.

Parka, S-XXL, £40; shirt and T-shirt set, S-XXL, £16; jeans, 30-42, £14

chunky knits Knits in autumn?

Always. And one is never enough. This season, it’s all about the extra chunky textures in neutral shades of grey, black and navy.

Jumper, S-XXL, £14; scarf, £6

get shirty Shirts are back on the agenda. Your first point of call should be checks or plaids and, for the more adventurous, be brave and nail double denim. It’s certainly got my seal of approval!

Shirt, S-XXXL, £12; T-shirt, S-XXXL, £3.50 or 2 for £5

Selected stores only, subject to availability. Online delivery charges may apply

GEORGE.COM | 79

STYLE & BEAUTY

Shine bright

Metallics aren’t just for Christmas!

Sprinkle some fairy dust into their lives all season long with glittery skirts and tops and sequinned everything. Your mini magpies will love it!

Right: Jacket, 4-14yrs, from £20; jeans, 4-14yrs, from £10; shoes, 12-4, £11; hat, 4-12yrs, £7 (part of 2-piece set, mittens not shown). Far right: Jacket, 1-6yrs, from £14; top, 1-6yrs, from £5; jeggings, 1-6yrs, from £4

Your mini trendsetters will steal the show in George’s autumn looks

Fall into line

All things striped are having a moment.

But instead of sailing down the nautical route, keep your little one looking fresh and neutral in shades of grey or black.

Streets ahead

Looking for the coolest kid on the block? I’ve found him and this season he’s wearing anything street-inspired. This trend isn’t just for adults. Your mini one can get on board with logo tops, sporty sweatshirts and trainers.

Gilet, 4-14yrs, from £12; sweatshirt, 4-14yrs, £8; jeans, 4-14yrs, from £9; boots, 12-6, from £15

Jacket, 1-7yrs, from £10; top, 1-6yrs, from £8 (3-pack); trousers, 1-6yrs, from £8

Selected stores, subject to availability. Online delivery charges may apply

GEORGE.COM | 81

STYLE & BEAUTY

8-24, £35‡‡

8-24, £35* 8-24, £40**

8-24, £32*

8-24, £25†

8-24, £30† 8-24, £38‡

8-24, £35*

8-24, £32‡‡

All wrapped up From quilted jackets to on-trend teddy bear styles, these winter wardrobe essentials from George will take your coat game to new heights

S-XL, £45**

8-24, £30†

8-24, £30†

8-24, £30‡‡

8-24, £38**

8-24, £30‡ 8-24, £30† 8-24, £25††

82 | GEORGE.COM

8-24, £35†

Selected stores only, subject to availability. Online delivery charges may apply. *Available from 11 November 2018. **Available from 7 October 2018. †Available from 14 October 2018. ††Available from 15 October 2018. ‡Available from 23 September 2018. ‡‡Available from 29 October 2018

ADVERTISEMENT FEATURE

New baby in the family? Look out for great offers and gift ideas in our exciting Baby and Toddler Event, in store and online until 7 October

SAFE & COMFY

PEACE OF MIND

Protection from newborn to toddler.

Harmony Merydian 2-in-1 Convertible Car Seat, was £50, now £35*

For bottles free from harmful bacteria.

Tommee Tippee Steam Steriliser, was £25, now £13*

NAPPY DAYS

LITTLE SOFTIES

SWEET DREAMS

Silky soft and super-absorbent.

Pampers Premium Protection Size 2 Nappies, was £8, now £6* (68-pack)

Shea and cocoa butter for delicate skin.

Childs Farm Baby Moisturiser, was £4, now £3* (250ml; £1.20/100ml)

Easy to collapse and fold away.

Red Kite Sleeptight Travel Cot, was £25, now £20*

84 | ASDA.COM

Selected stores only, subject to availability. Minimum spend may apply online.

40p bag charge and delivery charge may apply online. *Offer price until 7 October 2018

STYLE & BEAUTY

Boss your beauty bag The ultimate make-up kit for less than £15?

Insta-star Elena Sandor picks her top four essential beauty buys from George

Under

£15 2 3

1

4

1 George Matte Lipstick in Bellini, £3. 2 George Big Flirt Volumising Mascara, £3. 3 George Lightweight Matte Foundation, £5.

4 George Blush Queen Blusher in Coral Crush, £3.50.

Selected stores only, subject to availability. Minimum spend will apply online.

40p bag charge and delivery charge may apply online

ASDA.COM/GROCERIES | 85

STYLE & BEAUTY

BARE essentials

Want a new, no-fuss, flawless make-up look without breaking the bank? All you need are four ultimate beauty buys from George: foundation, blusher, lipstick and mascara. Elena Sandor shows you how to update your routine for less than £15…

Lighten Up

‘Ensure your skin is in tip-top condition by regularly exfoliating and moisturising if you’re going for less coverage with your make-up. This will help to leave it looking naturally bright and radiant, so no need for heavy cosmetics.’

‘For a radiant look, you need to get the basics right, so start with a lightweight foundation – this will help to ensure your make-up doesn’t look too cakey or “done”. I love the George Lightweight Matte Foundation, £5; apply it with a sponge for an all-over, even look. It blends in seamlessly, leaving you with a flawless matte base that can last all day with no need for touch-ups. A dewy, natural finish for just a fiver? Bargain!’

Made you blush ‘Once you’ve got your foundation down, blusher should be next on your list. Due to its light pigment, it’s difficult to mess up George Blush Queen Blusher in Coral Crush, £3.50, by applying it too heavily. This coral shade will flatter any skin tone, making it the perfect daytime pick.’

Wear a classic lip

‘Apply a mixture of moisturiser and foundation for a dewy, natural finish’

Magic wand

‘After your foundation and blusher, choosing a pretty shade of lipstick will help to pull your whole look together. I’m loving George Matte Lipstick in Bellini, £3. The coral colour and rich texture will leave you with the perfect pout – and it will stay in place for hours.’

‘Mascara is your final ultimate beauty buy – add a quick slick to your upper lashes to make your peepers pop, with no need for eyeliner. The George Big Flirt Volumising Mascara, £3, plumps your lashes, taking them from dull to wow!’

the BEAUTY expert

Elena Sandor launched her blog eat.wear.travel in 2013. A true Instagram queen, her posts have won her 290K followers and counting – follow her @eat.wear.travel

86 | ASDA.COM/GROCERIES

Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online

Interview: Harriette Casey. Photographs: Elena Sandor, Lucky If Sharp, Getty Images

START WITH THE BEST CANVAS

ADVERTISEMENT FEATURE

With anti-reflective coating

Without anti-reflective coating

A clearer view An anti-reflective coating is included at no extra charge when you buy prescription glasses at Asda Opticians

Choose your new prescription glasses at Asda Opticians and we’ll add an anti-reflective coating to the lenses. This helps to reduce glare and improve your vision, especially when you’re driving after dark. The coating is included in the cost of your glasses, along with everything else you need for your prescription. The price you see is the price you pay, with no hidden extra charges.

Included with your frames at no extra cost: ✔ Anti-reflective coating ✔ Single vision or varifocal Distinct™ lenses ✔ Scratch-resistant coating ✔ Thinner lenses (if required) ✔ Tints (optional)

Asda Opticians accept prescriptions from other opticians. Available in stores with an Asda Opticians. For full details and terms and conditions, please speak to an Optical Colleague in store. The price of your frames doesn’t include an eye test, which costs £19 at Asda Opticians but is free for those entitled under the NHS with an NHS voucher.

Image is for illustrative purposes only and is not representative of the product

ASDA.COM/OPTICIANS | 87

finer dining

Eating in is the new going out, so let your table do the talking with dinnerware from George Home

A

utumn is here and, as the evenings grow darker and the temperature drops, the idea of eating in feels a whole lot more appealing. Why splash out at a busy restaurant when you could gather your nearest and dearest and serve up something special in the comfort of your own home? Go the extra mile and create a sophisticated yet relaxed dining space with stylish dinnerware chez vous. Set your table, and the mood…

MODERN CLASSIC Whether you’re planning a cosy dinner in for two or inviting the whole crowd round, keep it simple with neutral crockery. Our hexagon dinner set (pictured, right) is smart and versatile with a nod to the geometric trend, or for something a bit more traditional, go for this sleek marble dinner set (below). Both look chic combined with other tableware, so mix and match with copper accents and ombre glassware for a bold and beautiful setting.

Marble-effect pasta bowl, £3

Marble-effect mug, £5.50 (4-pack) 88 | GEORGE.COM

Words: Harriette Casey

Marble-effect 12-piece dinner set, £20

HOMES

Pictured, left: Hexagon 12-piece dinner set, £40. Matt black 16-piece cutlery set, £20. Silver fade-effect highball glasses, £5 (2-pack). Silver fade-effect wine glasses, £6 (2-pack).

Monochrome woven placemats, £3 (2-pack). Winston round dining table in Black, £199. Winston chairs, £99 (2-pack)

For more dining room inspiration, check out our other George Home ranges in store and online

LET IT SHINE Once you’ve created a neutral base, bring some glamour to your table with a few metallic accents. Go for striking glassware that makes the most of gleaming finishes such as copper and silver. Or simply nod to the trend with some copper-effect cutlery. Our elegant champagne, wine and highball glasses are beautiful additions to the table whatever your favourite tipple – chill the drinks and get set to sparkle.

Copper fade-effect champagne glasses, £6 (2-pack)

Copper fade-effect wine glasses, £6 (2-pack)

Marble and copper-effect 16-piece cutlery set, £15

FINISHING TOUCHES The little details can make a big impact and, with a few different accessories, you can design a unique table setting for any occasion. Woven mats create a cool, clean look, or add a splash of greenery with fresh or faux eucalyptus stems and a variety of succulents. Candle centrepieces are also brilliant for creating an inviting glow.

Selected stores only, subject to availability.

Online delivery charges may apply

GEORGE.COM | 89

HEALTH & WELLBEING

cancer

The conversation We meet the three women behind the inspirational podcast You, Me and the Big C â&#x20AC;&#x201C; plus, get the lowdown on our Tickled Pink campaign

Rachael, Lauren and Deborah are changing perceptions of cancer GOOD LIVING | 91

HEALTH & WELLBEING

L

aunched in March this year, You, Me and the Big C is a BBC Radio 5 Live podcast hosted

by Lauren Mahon, Deborah James and Rachael Bland. Having all been diagnosed with cancer in their thirties, they bonded over social media and their struggle to find resources and support that was targeted at people under 40. Here are their stories…

@girlvscancer photograph: Alexandra Cameron

‘I NEEDED SOMEONE LIKE ME TO TALK TO’ Lauren Mahon, 33, from London is a social media specialist. She was diagnosed with breast cancer in August 2016. She says: ‘Being told you have cancer feels like a bomb’s gone off internally – the world just drops beneath you. When I discovered, at 31, that I had an aggressive form of breast cancer, my first reaction was angry disbelief.

‘I had 18 months of treatment – IVF to freeze my eggs as the process would make me infertile, followed by six months of chemotherapy, a lumpectomy, 25 days of radiotherapy, then a few months of drugs. During this time, my family were brilliant. My sister Hayley, 31, became my medical secretary, and my dad Gary, 55, and brother Ryan, 28, made sure I never had to go to a chemo session alone.

My mum, Tina, 54, made me a playlist called You Got This, and sent me a new song every day to cheer me up.

‘I began using the #girlvscancer hashtag two weeks before I started chemotherapy. I was tired of being given leaflets and advice designed for much older women. I was at a very different life stage – a single girl about town who lived in a flatshare, didn’t have kids and was establishing a career, so I started girlvscancer.co.uk, a blog designed to show, through my eyes, what it was like to go through cancer in your thirties.

‘Deborah and Rachael shared a very similar frustration, so we worked together on the podcast, to talk

‘On the podcast, we talk about cancer as if it’s EastEnders,’ says Lauren candidly about our own experiences.

Cancer is often considered this big, scary thing that can’t be spoken about, but with one in two people now suffering from it in their lifetime, it’s a conversation that needs to happen.

‘We always say we talk about cancer on our podcast as if it’s EastEnders – the way you’d chat about it over a cuppa with your best friends. It’s not clinical or cold – on the pod, we like to have a laugh.

In one episode, we chatted about “playing the cancer card” to get out of parking tickets and doing the

The three women record their podcast housework, and we’ve interviewed the lovely Irish singer Linda Nolan.

It’s emotional, too, and can be very draining at times, but it’s worth it to know we might have made someone else’s experience a little easier.

I’d love to see the podcast used by hospitals to give patients going through treatment something that offers support and a giggle.’

Lauren was given her one-year all clear in May 2018, and continues to campaign and raise funds for breast cancer charities. Follow her on Instagram @girlvscancer GOOD LIVING | 93

HEALTH & WELLBEING

‘IT’S NOT THE END OF THE WORLD IF YOU HAVE CANCER’ Deborah James, 36, is a journalist and author. She lives in London with her husband Sebastian, 38, and her children Hugo, 10, and Eloise, eight.

She was diagnosed with bowel cancer in December 2016. She says: ‘Telling my children I had cancer was one of the hardest things I’ve ever done. Of course, they asked all the typical questions, from “Are you going to lose your hair?” to “Are you going to die?”, which was so tough.

‘Being diagnosed with bowel cancer was such a shock but, looking back, I had all the classic symptoms: I was losing weight, I was tired all the time, and I was finding blood in my stools. Surgery was the first step, but it was quickly discovered that the cancer had spread to my lungs and I then needed four operations, followed by 21 rounds of chemotherapy.

‘Unfortunately, it has recently come back, this time near my liver

and, in this case, the only treatment is a special type of radiotherapy.

‘I thought having cancer would alter my life a lot more than it has.

I still exercise all the time – I ran my fastest 5k on the way to the hospital when I was told it had returned. However, the biggest change has been to my career. I was training to be a headteacher, but decided to take a break during my treatment and started writing a blog.

I now contribute a weekly column to The Sun about living with the disease.

‘The podcast has been a lifeline, and Lauren and Rachael are my support network. I’m grateful for all the things I’ve done since being diagnosed – from my career to meeting inspirational new people.’

Deborah’s book, F*** You Cancer (Vermilion), is out on 4 October.

Follow her on Instagram @bowelbabe

‘THE PODCAST IS MY LEGACY TO MY SON’ Rachael Bland, 40, is a news broadcaster for BBC Radio 5 Live.

She lives in Cheshire with her husband Steve, 38, and their son Freddie, three. Rachael was diagnosed with breast cancer in November 2016. She says: ‘I didn’t cry when I was told I had cancer. I just wanted to go home, have a glass of wine, watch I’m a Celebrity and forget the whole thing.

It took a few weeks for it all to sink in.

‘Once my treatment started, it became clear that the cancer was far more advanced than we’d first thought. Despite the treatments and surgeries, in April this year l was told my cancer was terminal. Sharing this news on the podcast was both difficult and cathartic. It was the first time I’d cried on air − but I know how important stories like this are.

When I started my blog, I was

amazed by how many women got in touch to say it made them feel less alone. That’s where I got the idea for the podcast. I found so many strong women on Instagram who were just carrying on with their lives and were very far removed from the grey, sickly images of people with cancer you often see.

‘The three of us have so much fun making the podcast – even when we’re talking about the saddest topics we go from crying one minute to laughing the next. I feel as though the podcast is something for my little boy Freddie to remember me by, and I hope people will carry on benefiting from it.’

Rachael has had to withdraw from one clinical trial but is waiting to see if she can join another. She is also writing a memoir for her son Freddie. Follow her on Instagram @bigclittleme GOOD LIVING | 95

HEALTH & WELLBEING

ASDa tickled pink Asda’s Tickled Pink campaign was established in 1996 to uniquely support the work of two leading breast cancer charities, with almost £60 million raised by Asda colleagues and customers so far.

Breast Cancer Now has been funding cuttingedge breast cancer research for more than 25 years, and the money raised by Tickled Pink helps them to make this research happen. The charity’s vision is that if we all act now, by 2050, everyone who develops breast cancer will live – and live well. Asda has also helped the charity to create the UK’s first national breast cancer tissue bank, which launched in 2012. This is

a unique resource for researchers in the UK, Ireland and beyond. Find out more at breastcancernow.org.

Breast Cancer Care was founded in 1973 by biology teacher Betty Westgate, five years after her own diagnosis. Its mission is to ensure that every woman affected by cancer gets the best possible treatment, support and information. Over the past 22 years, money raised by Tickled Pink has funded one in every five women that Breast Cancer Care supports through its face-to-face services and helpline. For more information, visit breastcancercare.org.uk.

Find out how you can get involved at ASDA.com/tickled-pink

Take time to check

Breast cancer is currently the most common cancer in the UK, with around 55,000 women being diagnosed each year. Thanks to research, supported by charities such as Breast Cancer Now and Breast Cancer Care, survival rates are increasing, but early diagnosis can save your life.

October is Breast Cancer Awareness Month

A change in size or shape

A lump or thickening that feels different from the rest of the breast tissue

A change in skin texture, such as puckering or dimpling (like orange skin)

Redness or a rash on the skin and/or around the nipple

Your nipple becoming inverted (pulled in) or changing its position or shape

Discharge (liquid) from one or both of your nipples

Constant pain in your breast or your armpit

A swelling in your armpit or around your collarbone

96 | GOOD LIVING

Interviews: Harriette Casey. Photographs: Claire Wood

breast changes to look out for

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Photograph: Getty Images

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ASDA.COM/STORELOCATOR | 97

GOOD LIVING

MY FOODIE LIFE

‘I hide kale in the kids’ banana smoothies’

What sort of food do you cook?

I’m pescatarian, but most of the food I cook is vegan. Not for the kids as they just like bog-standard stuff like fish cakes. But I give them the vegan bakes I make and they never notice.

What inspired your love of baking?

I got into it when I moved into my first house, which had an Aga. I was like, ‘What do I do with this?’ So I got Mary Berry’s Aga books and started baking. I felt so sophisticated having something to show off when my adult friends came over. I still love it.

Any cooking disasters?

Millions! I always put the bottom of the cake tin the wrong way round, so when I put in the mixture, it falls out and you have a mess everywhere.

I’ve done that five or six times now!

What’s your signature dish?

Asian egg-fried rice. Jesse and I take turns cooking and I always whip that one out. I don’t eat meat, but I don’t mind cooking it, so I make this with tamari and honey chicken.

‘

My friend’s mum made shepherd’s pie with raisins in it. Why would you do that?

’

Are your children fussy eaters?

Rex is really good now. He’s five and will try new things. But Honey doesn’t want to eat anything that looks different – she’ll spit it out! I’ll spend ages making a meal and suddenly she just wants a bagel. So, I do sneaky things like putting veg in cakes or adding kale to their banana smoothies.

Do the kids help out in the kitchen?

Yes, we bake together all the time; it’s kind of our main family activity.

We have a cake tin that’s always full of healthy snacks we’ve made.

What dish reminds you of home?

I grew up in the 1980s and my mum was working a lot, so it was pizza, fish fingers and Alphabetti spaghetti. Mum’s speciality was tuna pasta bake with cheese and crushed crisps on top. That was my absolute favourite.

Best cook in the family?

My brothers-in-law Tyrone and Jack are incredible, and Jo, my mother-in-law, is brilliant, too.

She’s great at healthy cooking, and she’s really into nutrition and organic foods. There’s a lot of good cooks on Jesse’s side of the family.

Worst food experience?

When I was about six years old, I went to a friend’s house for dinner and her mum made us shepherd’s pie with raisins in it.

I remember being horrified. Why would you do that? I spent half the meal picking them out.

Fearne’s new book for children, Hungry Babies, is out now

FEARNE’S FOODIE HITS AND MISSES

HATE IT!

‘I cannot bear coriander.

It’s awful and repellent.’

98 | ASDAGOODLIVING.CO.UK

GUILTY PLEASURE ‘I have a sweet tooth and can’t resist really good dark chocolate.’

RATE IT!

‘No matter how fancy my cooking gets, you can’t beat peanut butter on toast!’

Interview: Harriette Casey. Photographs: Getty Images

TV presenter and author Fearne Cotton, 37, lives in London with her husband Jesse Wood, 41. She is mum to Rex, five, and Honey, three, and stepmum to Arthur, 16, and Lola, 12