Asda Good Living Magazine November 2018

FREE

NOVEMBER 2018

Don’t get a case of the green-eyed monster! Head to Asda this Halloween for frightful fancy dress and scarily simple recipes

Food | Living | Health | Homes | Style

GOOD LIVING NOVEMBER 2018

Photographs: Vinny Whiteman. Styling: Tamzin Ferdinando. Food styling: Lauren Floodgate

Welcome

What’s not to love about this time of year? Sure, it’s cold and grey, but what better excuse for wearing PJs all day and reacquainting yourself with all eight Harry Potter films? It’s a commitment, Sarah Thom but well worth it! While I’m not one Asda Editor for all-out horror, I do find mild peril entertaining. The idea of dressing up and donning copious amounts of eyeliner to scare people really appeals to me.

If your little ones are trick-or-treating, we have creepy costumes they’ll go batty over (p85). Is a party more your poison? Then check out our spooky ideas (p59) and chilling cocktails (p66), which will really raise the spirts.

And don’t forget Bonfire Night.

When I was younger, I’d hide under the table if there was lightning, so the prospect of fireworks never did it for me.

But when I was old enough to appreciate the thrill of mulled cider while writing my name with a sparkler, the joy of the night really hit. If you’re celebrating, we have a Bonfire Night feast (p21) that’s pure dynamite.

Autumn has arrived so let’s eat, drink and be scary!

Sar-aaargh!

GET IN TOUCH editor@asdagoodliving.co.uk Share your pictures #goodliving

Like Asda

@asda #goodliving

Write to The Editor, Good Living Magazine,

Asda House, South Bank, Great Wilson Street, Leeds LS11 5AD

Call Asda on 0800 952 0101

GOOD LIVING | 3

GOOD LIVING

11

ON THE COVER Devil’s slime cake, p70 Photograph: Toby Scott Styling: Hannah Wilkinson Food styling: Lauren Floodgate

PROMISES

Halloween Special page 57

47

Contents

FOOD 11 Miguel’s £1 ‘fake aways’ Instagram chef Miguel Barclay whips up favourite takeaways the whole family will love 17 4 ways with curly kale Create dips, crisps and tasty mains from this great green all-rounder 21 Bonfire Night feast for £15 Crowd-pleasers to help the celebrations go with a bang!

31 Veggie bakes Stunning sweet treats made with fresh seasonal veg… what’s not to like?

39 Half-hour heroes Whip up your weeknight winners in 30 minutes or less

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

TO PROVIDE FAMILYFRIENDLY MEALS THAT:

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

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

47 Date-night dinners Crispy pork belly, bacon-wrapped cod or the ultimate burger… all made with love 51 ‘My mum’s frittata is perfect for Bonfire Night’ Take That star Gary Barlow’s go-to dish for winter nights 53 The big freeze Tips and hacks for using your freezer to make the most of your food LIVING 6 Colour code Brighten up your home with these kaleidoscopic designs 8 #Lovefood Spooky news from resident vampire Gregor 117 Smart living From cash saving ideas and festive

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

conundrums, to cutting down our plastic usage 130 My foodie life Singer Jason Donovan on the great British pub roast STYLE & BEAUTY 111 Letter to my teenage self Three woman reveal what they wish they could go back and say to themselves at 16 122 Party on Get ready now for the busy Christmas party season with chic looks from George HEALTH 125 Let’s play How Children in Need has helped one reader, plus how you can get involved in this year’s Power of Play campaign

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

GOOD LIVING | 5

DISCO CHIC

OVER THE RAINBOW

DINE IN STYLE

These colour-popping wine glasses will add a retro touch to your table.

Oil-slick wine glasses, £7 (2-pack)

Tickle your tastebuds with a sweet scented candle in a colourful jar.

Scented jar candle with lid, £6

Swap your standard stainless steel for these colourful pieces.

Iridescent cutlery, £20 (16-piece set)

shimmer & shine

Jazz up your home with our pretty iridescent designs in lustrous shades WHERE TO BUY?

QUICK CHANGE Swipe the sequins to switch the colour. Iridescent swipe sequin mini cushion, £7

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

George.com In store

WICK-EDLY GOOD

FLASH IN THE PAN

This luxurious three-wick candle burns for up to 30 hours.

Oil-slick multiwick candle, £4

Cook up a storm with this iridescent purple pan set.

Iridescent pan set, £45

6 | GEORGE.COM

GOOD LIVING

PARTY PIECE

SCENTS IN THE CITY

DIAMOND CUT

Raise a toast with these oh-so-bold tall glasses.

Oil-slick Hiball glasses, £6 (2-pack)

…or anywhere in your home, with this Cosmo cocktail-fragranced diffuser.

Oil-slick reed diffuser, £6

Show off your favourite blooms in this iridescent geometric vase.

Iridescent vase, £6

Editor’s pick

LOOKING SHARP

SPELL IT OUT

Make a statement with this standout cactus vase.

Oil-slick cactus vase, £8

Add a quirky touch to your bathroom wall with this sign.

Oil-slick wire sign, £7

MAKE IT MAGICAL

GLOW WITH IT

PUMP UP THE GLAM

Liven up your mantelpiece – or gift the perfect unicorn pressie.

Unicorn in bell jar, £7

Brighten up any shelf in your home with this jazzy tealight holder.

Oil-slick tealight holder, £2

Make your bathroom shine with this funky soap dispenser.

Oil-slick dispenser, £6

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

40p bag charge and delivery charge may apply online

GEORGE.COM | 7

o e ooD

#L V F

FOOD EDITOR AND RESIDENT VAMPIRE GREGOR SHARES THE LATEST FRIGHT-TASTIC FOODIE NEWS

BEST OF THE SEASON

‘This may come as a shock to you, but I actually love garlic. While all my vampire friends are terrified of it – and for good reason – I like to let it work its magic in all my favourite dishes. A single clove of fresh garlic has real bite but, if that’s too strong for you, it can be roasted for a more mellow flavour. Garlic is perfect for punchy recipes like fresh salsa and is also great in Parmesan mashed potato or homemade pumpkin and garlic soup. If, like me, extra bite works for you, why not try a 40-garlic-clove roast chicken? Frozen garlic used straight from the freezer is just as versatile as fresh, and Asda chopped garlic is frightfully good in sauces, soups and stews. No prep time required! If you want even more convenience, get your hands on a jar of garlic paste. It stores well in the fridge once opened and is a little less pungent than fresh, leaving you with no lingering smell on your fingers.’

Grower’s Selection Garlic, 55p (3-pack; 18p each)

THE DEAD OF NIGHT ‘If, like me, you can’t leave the castle during daylight hours, why not use the Asda Click & Collect service so you can swoop in and pick up your goodies under the cover of darkness (and a cloak). It’s very convenient – simply order online and then collect your shopping at your chosen location at a time that suits you (that’ll be at night for me!). They’ll take as much care choosing the best pumpkin and freshest bread as you, and it’ll all be packed and ready to go.’

ASDA.com/click-and-collect/ 8 | ASDA.COM

GOOD LIVING IN STORE THIS MONTH

Party potions

‘What’s your poison?

An eyeball-garnished dry Martini or a Vampire Kiss champagne cocktail served with a set of gummy wax teeth? Any budding mixologist will love shaking up party drinks with this cocktail set. It includes a shaker, strainer, double-ended jigger to measure shots, a twisted spoon and muddler to blend your drink to perfection.’

‘Kids will love getting their fangs into these fun fruit-flavoured chews.’

Asda Teeth & Lips, 25p (50g; 50p/100g)

George Home Cocktail Gift Set, £16

‘This devilishly decadent chocolate sponge, with its rich soft-cheese frosting and red crumb sprinkles, would even impress Count Dracula.’

Extra Special Hand Finished Red Velvet Cake, £2.25*

Chef notes

BLACK MAGIC ‘Any vampire will envy you the dark goodness of black pudding. Also known as blood sausage, this lightly spiced hot breakfast staple is something we’d kill to devour. Especially when it’s pan-fried – like chorizo – with seafood (try hake or scallops), crumbled into meatballs or chopped up to add richness to gravy. Grill or shallow fry until it’s crispy on the outside and soft in the middle. Fang-tastic!’

Butcher’s Selection 6 Black Pudding Slices, 85p (250g; £3.40/kg)

Photographs: Getty Images

Page turner

‘This tasty crimson-red juice is a healthier alternative to the usual vampire tipples. It also delivers one of your 5-a-day!’

Asda Beetroot, Apple, Blackcurrant Fruit & Veg Juice Blend, £1.50 (750ml; 20p/100ml) Selected stores only, subject to availability. Minimum spend may apply online. 40p bag charge and delivery charge may apply online. *£2.25 until 1 Nov, then £1.50. **Out 1 November 2018

‘I always go batty over a new cookbook and this latest offering from The Hairy Biters – sorry, Bikers – is full of classic British recipes that I can’t wait to get my claws into. From Liver and Bacon with Onion and Gravy to Scallops with Bacon and Black Pudding, there’s something for even the most discerning bloodthirsty palate. There’s delicious stuff for veggies, too!’

The Hairy Bikers’ British Classics**, £11 ASDA.COM | 9

Food

MIGUEL’S

£1 ‘FAKE

AWAYS ’

Potrait Photograph: Dan Jones

No need to order in – Miguel Barclay’s homemade specials are quick and delicious, and just a fraction of the price!

ASDAGOODLIVING.CO.UK | 11

Oven-fried chicken with coleslaw

A spicy, finger-licking American classic... what’s not to love?

SERVES 4 READY IN 45 MINS PRICE PER SERVING 78p

l 6tbsp plain flour l 2tsp smoked paprika l 1tsp cayenne pepper l 2tsp garlic powder l 2tsp oregano l 2 eggs, beaten l 8 chicken drumsticks l 2tbsp rapeseed oil l 1 carrot, cut into matchsticks l ¼ cabbage, shredded l ½ red onion, sliced l 4tbsp reduced-fat crème fraîche 1 Preheat the oven to 200C/180C Fan/Gas 6.

Line a baking tray with baking paper.

2 In a deep plate or wide bowl, mix together the flour, paprika, cayenne, garlic powder and oregano with a big pinch of ground black pepper. Put the egg into another bowl. Dust each drumstick in the flour, then dip in the egg and back into the flour.

3 Lay the drumsticks on the tray and bake for about 30 mins, until cooked through, drizzling with the oil halfway through.

4 Meanwhile, to make the slaw, mix the carrot with the cabbage, onion and crème fraîche. Season with black pepper and serve with the oven-fried chicken.

Energy

Each 299g serving contains Fat Saturates Sugars

4.8g

4.2g 0.51g

Salt

Med

Low

Low

1,701kJ 17.9g 407kcal Med

20%

26%

24%

5%

9%

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

12 | ASDA.COM/GROCERIES

FOOD

Sticky aubergine with rice

With classic Chinese flavours, this sweet and savoury veggie dish ticks all the boxes SERVES 2 READY IN 40 MINS PRICE PER SERVING 77p

l 1 aubergine, cut into chunks l 2tbsp sesame oil l 2tbsp clear honey l 2tbsp reduced-salt soy sauce l 3 cloves garlic, crushed l ½tsp chilli flakes l 100g basmati rice, rinsed l 2 spring onions, sliced l ½tsp sesame seeds

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

2 Put the aubergine chunks in a small ovenproof dish and mix together with the sesame oil, honey, soy sauce, crushed garlic and chilli flakes. Roast for about 30 mins, until soft, stirring occasionally.

Selected stores stores only, only,subject subjectto toavailability. availability.Minimum Minimumspend spendwill willapply online.

Selected applybag online.

40p bag chargecharge and delivery charge may apply online.

40p charge and delivery 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

3 Meanwhile, boil the rice with 200ml water in a pan, covered, until all the water has been absorbed and the rice is cooked and fluffy.

4 Serve the aubergine on the rice, drizzled with the sticky sauce from the baking dish. Sprinkle over the spring onion and sesame seeds to serve.

Energy

1 of your 5-a-day

Each 347g serving contains Fat Saturates Sugars

1,641kJ 12.5g 392kcal Med

20%

18%

Salt

2.1g

19.8g

1.7g

Low

Med

Med

11%

22%

28%

of your reference intake Typical energy values per 100g: 473kJ/113kcal

FOOD

Lamb kofte with flatbreads Enjoy the flavours of the Middle East with these tasty kebabs SERVES 2 READY IN 30 MINS PRICE PER SERVING 98p

1 Mix the lamb with the garlic, cumin and some black pepper. Take 4 skewers and, using your fingers, squash the meat around them to make 4 kebabs. Sprinkle each with a splash of oil, then griddle or pan-fry for 10 mins, over a medium to high heat, turning occasionally.

2 Meanwhile, mix the flour with 50ml water in a bowl to form a dough. Knead on a floured surface until smooth; divide into 2 balls.

Roll each into a 10cm circle.

Cook in a dry pan on a high heat for 2 mins each side.

3 For the salad, mix the tomatoes, onion, cabbage and lettuce together with the remaining oil.

4 To serve, top each flatbread with salad and 2 kebabs and drizzle over the crème fraîche.

Energy

Each 255g serving contains Fat Saturates Sugars

1,867kJ 23.5g 11.2g 446kcal High High

22%

34%

56%

Salt

4.3g 0.18g Low

5%

Low

3%

of your reference intake Typical energy values per 100g: 732kJ/175kcal

14 | GOOD LIVING

Photographs: Clare Winfield, Vincent Whiteman Styling: Tamzin Ferdinando, Hannah Wilkinson Food Stylist: Matthew Ford

l 150g lamb mince l 1 clove garlic, crushed l 2tsp ground cumin l 2tsp rapeseed oil l 80g plain flour, plus extra for dusting l A few cherry tomatoes, quartered l ¼ red onion, sliced l ¼ red cabbage, sliced l 1 Little Gem lettuce, torn l 3tbsp reduced-fat crème fraîche

ADVERTISEMENT FEATURE

Free range quality

Photograph: Vinny Whiteman. Stylist: Hannah Wilkinson. Food Stylist: Matthew Ford

A corn-rich diet and the highest welfare standards are key to the flavour of our tender Extra Special Free Range Chicken

We care about animal welfare and we know our customers do, too. So our free-range British chicken comes from birds which are nurtured on small farms in East Anglia and encouraged to roam and forage in open fields, as nature intended.

Selected from breeds renowned for their succulent meat, our corn-fed chickens are reared on a diet rich in corn for a fuller flavour and skin that turns a wonderful golden colour when roasted.

Our Extra Special Corn-Fed Norfolk Free Range Whole Chicken is perfect for Sunday lunch.

You’ll also find Corn-Fed Norfolk Free Range Chicken Breast Fillets in our Extra Special range, plus Free Range Chicken Thighs & Drumsticks – all naturally full of flavour with a deliciously tender texture.

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

ASDA.COM/GROCERIES | 15

FOOD Kale & bacon barley ‘risotto’

4 WAYS WITH… Kale pesto dip with crumbled feta

Curly kale

This versatile, flavour-packed relative of the cabbage works wonders in recipes for dips, snacks and delicious main courses

Warm kale & sausage potato salad with tahini dressing

Crunchy Parmesan kale crisps

FOOD

Earthy kale works well with nutty barley and smoky bacon in a dish that’s higher in fibre and simpler to cook than a traditional rice risotto SERVES 4 READY IN 1 HR PRICE PER SERVING 48p

1 Heat 1tbsp rapeseed oil in a pan and cook 1 onion, finely chopped, on a medium setting for 6 mins until softened.

2 Add 1 clove garlic, chopped, and 4 rashers bacon, thinly sliced. Cook for 3-5 mins until the bacon is starting to colour.

3 Stir in 200g Good & Balanced Pearl Barley, rinsed, and 2 sprigs thyme.

Make 2 reduced-salt chicken stock cubes up to 800ml with boiling water.

Add to the pan, bring to a simmer and cook for 30 mins, stirring occasionally.

4 Stir in 100g sliced curly kale, washed and woody stems removed. Cook for 10-15 mins, topping up with hot water if needed.

5 When the barley is tender, stir in 2tbsp reduced-fat crème fraîche and season with black pepper.

6 Take the pan off the heat, remove the thyme sprigs and scatter over 20g Parmesan, shaved, before serving.

Energy

Each 336g serving contains Fat Saturates Sugars

1,392kJ 11.1g 333kcal Med

17%

16%

4.0g Low

20%

Salt

2.4g 1.28g Low

3%

Low

21%

of your reference intake Typical energy values per 100g: 414kJ/99kcal

Crunchy Parmesan kale crisps

A tasty swap for standard crisps, these crinkly kale versions make a delicious snack or crouton-style topper for soups and salads SERVES 4 READY IN 20 MINS, PLUS COOLING PRICE PER SERVING 26p

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

Line 2 baking trays with baking paper.

2 Using your hands, toss 200g bag sliced curly kale, washed and woody stems removed, in 1tbsp rapeseed oil until evenly coated. Sprinkle over 15g Parmesan, finely grated, and 1 sprig rosemary, chopped, and season with black pepper. Toss to coat.

3 Arrange the kale on the baking trays in a single layer. Bake in

18 | ASDA.COM/GROCERIES

the oven for 12-15 mins, swapping the trays around halfway through, until very crisp. Check the kale while it’s in the oven to make sure it doesn’t burn. You want all the leaves to be evenly baked – move them around as well, so you’re not left with some that are soggy and others that are overdone.

4 Allow to cool fully before serving.

Energy 253kJ 60kcal

4.6g

Each 42g serving contains Fat Saturates Sugars

1.0g

0.6g 0.11g

Salt

3%

Med

7%

Med

Low

Low

5%

1%

2%

of your reference intake Typical energy values per 100g: 602kJ/144kcal

Kale pesto dip with crumbled feta

This sensational sauce is easy to make and tastes great on toasted pittas as well as with grilled fish or stirred through pasta SERVES 6 READY IN 15 MINS, PLUS COOLING PRICE PER SERVING 29p

1 In a dry frying pan, toast 20g pine nuts over a medium heat for 2-3 mins until golden.

Set aside to cool.

2 Put the toasted pine nuts, 100g sliced curly kale, washed and woody stems removed, and 1 clove garlic, crushed, into the bowl of a food processor and blitz until roughly chopped.

3 While the processor is running, slowly drizzle in 75ml extra virgin olive oil to make a thick paste.

Scrape down the sides of the bowl, then add 25g feta, crumbled, and juice 1 lemon. Season with freshly ground black pepper.

4 Whizz again to combine, then transfer the dip to a serving dish. Top with 50g feta, crumbled, and serve with pitta breads, toasted and sliced.

Energy 603kJ 144kcal

7%

Each 42g serving contains Fat Saturates Sugars

Salt

High

Med

14.3g 3.2g 20%

High

16%

0.5g 0.33g Low

1%

6%

of your reference intake Typical energy values per 100g: 1,435kJ/343kcal

Warm kale & sausage potato salad with tahini dressing

Nutty tahini is the perfect partner to leafy kale SERVES 4 READY IN 30 MINS PRICE PER SERVING 94p

1 Half-fill a pan with water and bring to the boil.

Add 500g new potatoes, halved. Cook for 12-15 mins until tender. Drain well, put into a bowl and set aside.

2 Meanwhile, heat 1tsp rapeseed oil in a large frying pan. Cook 1 red onion, thinly sliced, for 2 mins, over a medium heat until beginning to soften. Add 400g pack Extra Special Three Chilli Pork Sausages, cut into thirds, and fry for 8-10 mins, until cooked through.

3 To make the dressing, stir together 2tbsp tahini,

2tsp rapeseed oil and juice ½ lemon until smooth. Thin with 1-2tbsp water, if necessary.

4 Add 200g sliced curly kale, washed and woody stems removed, to the sausages. Cook for 3-4 mins, stirring occasionally, until starting to soften.

Transfer to the bowl with the potatoes and combine.

5 Tip into a serving dish and drizzle over the tahini dressing before serving.

Energy

Each 329g serving contains Fat Saturates Sugars

1,927kJ 29.3g 8.6g 461kcal High High

23%

42%

43%

Salt

5.7g 1.38g Low

6%

Med

23%

of your reference intake Typical energy values per 100g: 586kJ/140kcal

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

Photographs: Toby Scott. Styling: Sarah Birks. Food styling: Ellie Mulligan

Kale & bacon barley ‘risotto’

ADVERTISEMENT FEATURE

A taste of nature Enjoy the very best flavours of the season with Copella’s range of juices, made with apples pressed in Britain

B

oxford Farm, in the heart of the Suffolk countryside, has been creating delicious Copella apple juices for nearly 50 years. The farm chooses from over 25 hand-picked apple varieties to include in its juices and these are expertly pressed and bottled. Plus, the recipes for the juices are adapted, depending on

the season, for the best, most authentic flavours.

And the result? A selection of juices with a unique, refreshing taste. So, whether you prefer a classic cloudy apple or fancy trying a blend with a difference, you have the pick of the bunch when it comes to Copella’s premium juices. Explore the range in the chilled juice aisle.

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

40p bag charge and delivery charge may apply online. *£2.38 from 1 November 2018

Copella Cloudy Apple, £1.50* (900ml; 17p/100ml)

Copella Apple & Elderflower, £1.50* (900ml; 17p/100ml) ASDA.COM/GROCERIES | 19

FOOD

Bonfire Night Feast for ÂŁ15*

Invite friends and family over and put on a display to remember with our celebratory spread

Menu Smoked paprika cheese straws, crispy roast chickpeas & swede chips Crispy roast chickpeas, p22 Smoked paprika cheese straws, p22

Vegetarian chilli-stuffed butternut squash Catherine wheel toad in the hole Sticky toffee waffle pudding Apple pie spiced cider

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

ASDAGOODLIVING.CO.UK | 21

Smoked paprika cheese straws

Warming spice makes these pastry bites hard to resist MAKES 12 READY IN 35 MINS PRICE PER SERVING 22p

l 375g pack Asda Ready Rolled Puff Pastry l 1tbsp semi-skimmed milk l 1tsp smoked paprika l 40g Asda Mature Cheddar Cheese, finely grated 1 Preheat the oven to 190C/170C Fan/Gas 5.

Line 2 baking trays with greaseproof paper.

2 Brush the pastry with milk, then sprinkle over the paprika and half the cheese.

3 Cut the pastry in half widthways, then each half into 6 long strips.

4 Twist the ends of each strip in opposite directions to create a spiral and put on the prepared baking trays. Sprinkle with the remaining cheese and a grind of black pepper.

5 Bake on the top shelf of the oven for 15 mins until they turn golden.

Energy

Each 72g serving contains Fat Saturates Sugars

6.6g

1.6g 0.48g

Salt

High

Low

Med

1,172kJ 13.7g 280kcal High

14%

20%

33%

2%

8%

of your reference intake Typical energy values per 100g: 1,628kJ/389kcal

Crispy roast chickpeas

Big on flavour, these crunchy nibbles are great for sharing

l 2 x 400g tins chickpeas, drained and rinsed l 1tsp ground coriander l 1tsp ground cumin

Apple pie spiced cider, p25

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

2 On a large baking tray, toss all the ingredients together until evenly coated, then spread out into a single layer.

3 Roast for 40-45 mins until crisp, giving the tray a shake halfway through. Allow to cool before serving.

1 of your 5-a-day

Energy 341kJ 82kcal

0.8g

Each 80g serving contains Fat Saturates Sugars

0.0g

0.0g 0.00g

Salt

4%

Low

1%

Low

Low

Low

0%

0%

0%

of your reference intake Typical energy values per 100g: 427kJ/102kcal

Swede chips

A tasty alternative to regular wedges SERVES 6 READY IN 1 HR PRICE PER SERVING 17p

l 1 swede, peeled and cut into wedges l 1tbsp rapeseed oil l 1tbsp Asda Herbes de Provence l 20g Parmesan, finely grated 1 Preheat the oven to 200C/180C Fan/Gas 6.

2 On a large baking tray, toss together the swede, oil, herbs and black pepper.

3 Roast for 40-45 mins until lightly caramelised and cooked through, turning halfway. Sprinkle with Parmesan and return to the oven for 10 mins.

SERVES 6 READY IN 50 MINS PRICE PER SERVING 14p 22 | ASDAGOODLIVING.CO.UK

1 of your 5-a-day

Energy 228kJ 55kcal

3.1g

Each 88g serving contains Fat Saturates Sugars

0.8g

3.9g 0.09g

Salt

3%

Low

4%

Low

Low

Low

4%

4%

2%

of your reference intake Typical energy values per 100g: 259kJ/62kcal

Vegetarian chilli-stuffed butternut squash, p24

FOOD

Catherine wheel toad in the hole, p24

Swede chips

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.

Photograph shows serving suggestions

Catherine wheel toad in the hole A crowd-pleasing, firework-themed British classic of meaty bangers and crispy batter SERVES 6 READY IN 55 MINS PRICE PER SERVING 35p

l 3 medium eggs, beaten l 150ml semi-skimmed milk l 100g plain flour l 1tsp dried thyme l 454g pack Butcher’s Selection 8 Pork & Apple Sausages l 1tsp rapeseed oil

Vegetarian chilli-stuffed butternut squash

The sweetness of the squash complements the spiciness of the chilli beautifully SERVES 6 READY IN 1 HR 20 MINS PRICE PER SERVING 52p

l 1 large butternut squash, halved lengthways and seeds removed l 2tsp rapeseed oil l 1 red onion, finely sliced l 10g Asda Grower’s Selection Coriander, leaves and stalks chopped separately l 2 garlic cloves, thinly sliced l 2tsp Asda Cajun Seasoning l 400g tin Asda Smart Price Chopped Tomatoes In Tomato Juice l 400g tin Asda Smart Price Red Kidney Beans In Water, drained and rinsed l 400g tin Asda Green Lentils In Water, drained and rinsed l 1 vegetable stock cube, dissolved in 300ml boiling water l 4tbsp reduced-fat soured cream l 1 lime, cut into wedges, to serve 24 | ASDA.COM/GROCERIES

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

2 Put the squash on a baking tray, score the surface and drizzle with 1tsp of the oil. Roast for 30-40 mins until soft and golden. Scoop out the flesh, leaving 1cm around the edges; chop roughly.

3 Meanwhile, heat the rest of the oil and fry the onion and coriander stalks for 10 mins until soft. Add the garlic and Cajun seasoning and cook for 2 mins more.

Add the tomatoes, beans, lentils and stock, bring to the boil and simmer for 30 mins, stirring occasionally.

4 Stir in the squash flesh and some pepper. Fill the squash boats with the mixture; bake for 10 mins.

5 Sprinkle with coriander leaves and cut each one into thirds. Serve with soured cream and lime wedges.

2 of your 5-a-day

Energy 815kJ 195kcal

2.5g

Each 314g serving contains Fat Saturates Sugars

0.6g 11.3g 1.04g

Salt

10%

Low

4%

Low

Med

3%

Low

13%

1 Preheat the oven to 230C/210C Fan/Gas 8.

2 Whisk together the eggs and milk.

3 In a large bowl, combine the flour, a grind of black pepper and the thyme.

Gradually whisk in the egg and milk mixture until you have a smooth batter.

4 Untwist the links between the sausages and squeeze out the meat to create 1 long sausage.

5 Coil the sausage into an ovenproof dish and drizzle with the oil. Bake in the oven for 10 mins.

6 Remove from the oven and carefully lift out the sausage. Pour in the batter mixture, then replace the sausage coil. Return to the oven and bake on the top shelf of the oven for 25-30 mins until risen and golden-brown.

Energy

Each 199g serving contains Fat Saturates Sugars

5.2g

6.2g 1.07g

Salt

Med

Low

Med

1,266kJ 14.5g 302kcal Med

15%

21%

26%

7%

18%

of your reference intake Typical energy values per 100g: 636kJ/152kcal

17%

of your reference intake Typical energy values per 100g: 259kJ/62kcal

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

FOOD

Apple pie spiced cider Ideal for parties with its mix of tempting aromas and flavours SERVES 6 READY IN 10 MINS PRICE PER SERVING 56p

l 2 Braeburn apples, cored and cut into wedges l 2tsp caster sugar l 12g jar cinnamon sticks l 1 orange, zest peeled off in strips, and juice l 1L Strongbow Original Cider

1 Put the apples, sugar, cinnamon sticks and orange zest strips in a large pan. Cook, covered, over a low heat for 5 mins until lightly caramelised.

2 Add the orange juice and cider and heat for 3 mins until just warmed.

Tip: For a non-alcoholic version, swap the cider for clear apple juice

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.

Photograph shows serving suggestions

ASDA.COM/GROCERIES | 25

FOOD

Sticky toffee waffle pudding Using waffles instead of bread gives this a light texture and delicious sweet taste SERVES 12 READY IN 1 HR 5 MINS PRICE PER SERVING 26p

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

Grease an ovenproof dish with 10g of the butter.

2 Whisk together the eggs, milk, cinnamon and 40g of the sugar.

3 Put the waffles in the dish.

Scatter over the dates. Pour over the milk mixture and leave to soak for 20 mins.

Bake for 40-45 mins until risen and golden.

4 Meanwhile, heat the rest of the butter and sugar with the cream in a pan on low until the sugar dissolves.

Add the treacle, increase the heat and simmer for 2-3 mins until the mixture turns a deep caramel colour.

5 Pour the hot caramel over the cooked pudding and return to the oven for 10 mins before serving.

Energy 946kJ 226kcal

11%

Each 97g serving contains Fat Saturates Sugars

Salt

Med

Low

10.7g 4.5g 23.3g 0.26g 15%

Med

23%

High

26%

4%

of your reference intake Typical energy values per 100g: 975kJ/233kcal

26 | ASDAGOODLIVING.CO.UK

Photographs: Tara Fisher. Styling: Rob Merrett. Food styling: Matthew Ford

l 35g butter l 2 eggs l 400ml semi-skimmed milk l 1tsp ground cinnamon l 140g light muscovado sugar l 6-pack Asda Classic Waffles, torn into bite-sized chunks l 50g Asda Dates, finely chopped l 150ml single cream l ½tbsp treacle

ADVERTISEMENT FEATURE

Fire crackers

Photograph: Vinny Whiteman. Styling: Luis Peral. Food styling: Ellie Mulligan

Please a crowd at your bonfire party with comforting store-cupboard classics

Princes Steak & Kidney Pie, £1* (425g; 24p/100g)

Ye Olde Oak Premium Hot Dogs In Brine, £1** (560g; 18p/100g)

Heinz Beanz in Tomato Sauce, £2 (4 x 415g; 12p/100g)

Batchelors Original Mushy Peas, £1† (3 x 300g; 11p/100g)

Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online. *Until 7 November 2018, then £1.50. **Until 7 November 2018, then £1.69. †Until 7 November 2018, then £1.40. Photograph shows serving suggestions

ASDA.COM/GROCERIES | 27

FOOD

Veggie bakes Not just for savouries and sides, the best of the season’s veg is right at home in cakes, too

Chocolate & beetroot cake

Grated beetroot and ground almonds give a lovely moist texture to this tasty sponge SERVES 16 READY IN 55 MINS, PLUS COOLING PRICE PER SERVING 31p l 125g Asda Best For

Baking Cakes spread l 150g 70% dark chocolate, broken into pieces

l 150g golden caster sugar l 200g raw beetroot,

peeled and grated

l 50g ground almonds l 3 large eggs, beaten l 50g cocoa powder l 175g self-raising flour l 150ml reduced-fat

crème fraîche

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

Grease and line 2 x 20cm sandwich cake tins.

2 Put the spread and

100g of the chocolate into a heatproof bowl over a pan of barely simmering water (don’t let the water touch the bowl). Stir until melted, then mix in the sugar.

Leave to cool for 10 mins.

3 Stir in the beetroot, almonds and eggs. Sift in the cocoa and flour and stir until just combined.

4 Divide the cake mixture between the tins. Bake for 30-35 mins until the tops

spring back to the touch.

5 Turn the cakes out onto a wire rack and remove the baking paper from the bottoms. Allow to cool fully and sandwich together with the crème fraîche.

6 To decorate, melt the rest of the dark chocolate, drizzle over the cake and serve immediately.

Energy

Each 79g serving contains Fat Saturates Sugars

Salt

High

Med

1028kJ 13.4g 246kcal Med

12%

19%

4.9g 16.6g 0.26g 25%

Med

18%

4%

of your reference intake Typical energy values per 100g: 1301kJ/311kcal

ASDAGOODLIVING.CO.UK | 31

FOOD

Butternut squash roulade

This veg adds a sweet touch and irresistible fudge-like quality SERVES 14 READY IN 1 HR 15 MINS, PLUS COOLING PRICE PER SERVING 19p l 250g butternut squash,

cut into chunks

l 3 large eggs, beaten l 125g golden caster sugar l 1tsp vanilla extract l ½tsp ground nutmeg l 100g plain flour l ½tsp baking powder l ½tsp bicarbonate

of soda

l 50g pecans, chopped

l 15g icing sugar,

plus extra to dust l 250g light mascarpone cheese, stirred to soften 1 Preheat the oven to 200C/180C Fan/Gas 6.

2 Put the squash into a roasting tin and cover with foil. Bake for 45 mins or until soft. Set aside to cool to room temperature.

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

Grease and line a 30cm x 25cm Swiss roll tin or deep baking tray.

4 Put the squash into a bowl and purée with a handheld blender until smooth. Stir in ½tsp of the vanilla and the nutmeg.

5 Using an electric mixer,

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

40p bag charge and delivery charge may apply online

whisk together the eggs and 75g of the caster sugar for 5 mins or until pale and fluffy.

6 Fold in the egg mixture, then the flour, baking powder and bicarbonate of soda. Pour into the tin and bake for 15-18 mins.

7 Lay a clean tea towel flat and dust with icing sugar.

When the cake is done, turn out onto the tea towel. Peel away the baking paper and roll up (with the tea towel inside) from one of the short edges. Allow to cool.

8 To make the brittle, dry-fry the pecans over a medium heat for 3-4 mins to toast. Tip onto a baking tray lined with baking

paper. Put the remaining caster sugar in a pan with 1tbsp water and heat gently until dissolved.

Increase the heat and simmer until it turns deep golden – do not stir. Pour over the nuts and leave to harden. Smash into pieces.

9 Stir the icing sugar and remaining vanilla into the cheese. Beat until smooth.

Stir in half of the brittle.

10 Gently unroll the cake and remove the tea towel.

Spread evenly with the filling and re-roll. Top with the remaining brittle and dust with icing sugar.

Energy

Each 72g serving contains Fat Saturates Sugars

Salt

High

Med

825kJ 12.2g 197kcal Med

10%

17%

5.9g 30%

11.5g 0.23g Med

13%

4%

of your reference intake Typical energy values per 100g: 1146kJ/274kcal

ASDA.COM/GROCERIES | 33

FOOD

Vegan carrot cake

SERVES 16 READY IN 1 HR 45 MINS, PLUS COOLING PRICE PER SERVING 16p l 150ml vegetable oil,

plus extra for greasing

l 1tsp vanilla extract l 2tbsp apple sauce l 1tsp apple cider

vinegar

l 100ml almond milk (or

other non-dairy milk)

l 150g light brown sugar l 250g self-raising flour l 1tsp bicarbonate

of soda

l 2tsp baking powder l 1tsp ground cinnamon l 30g desiccated

coconut

l 50g sultanas

l 50g walnuts, chopped,

plus extra (whole), to decorate l 200g carrots, coarsely grated l 75g vegan soya spread l 175g icing sugar, sifted l Zest of 1 orange 1 Preheat the oven to 160C/140C Fan/Gas 3.

Use a little oil to grease a 22cm springform tin or deep, loose-based cake tin and line the base with baking paper.

2 In a bowl, stir together the oil, vanilla extract, apple sauce, cider

34 | ASDAGOODLIVING.CO.UK

vinegar, milk and brown sugar.

3 In a separate bowl, sift together the flour, bicarbonate of soda, baking powder and cinnamon. Stir in the coconut, sultanas, chopped walnuts and carrots, and mix well.

4 Stir in the oil mixture until well combined. Pour into the prepared cake tin and bake in the centre of the oven for 1 hr 15 mins to 1 hr 30 mins until a skewer inserted into the centre comes out clean.

5 Allow the cake to cool

fully in the tin before turning out and peeling off the baking paper.

6 To make the orange icing, beat the soya spread until soft and mix in the icing sugar.

Stir in most of the orange zest. Spread the icing thickly across the top of the cake, then decorate with the whole walnuts and sprinkle with the remaining orange zest.

Energy 1137kJ 272kcal

14%

Each 77g serving contains Fat Saturates Sugars

Salt

Med

Med

12.3g 2.2g 23.9g 0.5g 18%

Med

11%

High

27%

8%

of your reference intake Typical energy values per 100g: 1477kJ/353kcal

Photographs: Dan Jones. Styling: Jenny Iggleden. Food styling: Rukmini Iyer

The carrots in this spicy mixture help to give the cake a light texture

Your Bonfire Night is bound to go with a bang with these tasty treats

Chocolate s’mores cake

Marshmallows make an irresistible icing for this sponge stack SERVES 20 READY IN 60 MINS, PLUS COOLING PRICE PER SERVING 23p

● 200g McDougalls Self Raising Flour ● 250g Billington’s Golden Caster Sugar ● 1½tsp bicarbonate of soda ● 110g Cadbury Bournville Cocoa ● 2 eggs, beaten ● 250ml skimmed milk

● 125ml vegetable oil, plus extra for greasing ● 1tbsp vanilla extract ● 200g Asda Classic Flavour Marshmallows ● 4 light digestive biscuits, crumbled ● 30g Dr. Oetker Fine Cooks’ Milk Chocolate, finely chopped

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

Grease 3 x 20cm loose-bottom sandwich cake tins and line with nonstick baking paper.

2 In a bowl, mix together the flour, sugar, bicarbonate of soda, cocoa, eggs, milk, oil and vanilla. Stir in 250ml boiling water until smooth, then divide evenly between the prepared tins.

3 Bake for 25-30 mins or until a skewer inserted into the middle of the cake comes out clean. Cool in

the tin for 10 mins, then turn out onto a wire rack, peel off the paper and allow to cool completely.

4 Put the marshmallows in a nonstick pan over a low heat and melt for 2 mins.

5 Spread ⅓ of the melted marshmallow on each layer of sponge, then top with the biscuits. Sandwich the layers together, then sprinkle over the chocolate to serve.

Energy 892kJ 213kcal

7.3g

Each 66g serving contains Fat Saturates Sugars

1.5g 20.5g 0.37g

Salt

11%

Med

10%

Med

Med

8%

High

23%

6%

of your reference intake Typical energy values per 100g: 1,351kJ/323kcal

Key Ingredients McDougalls Self Raising Flour, £1.39 (1.5kg; 9.3p/100g) 36 | GOOD ASDA.COM/GROCERIES LIVING

Billington’s Golden Caster Sugar, £1.39 (500g; 28p/100g)

Cadbury Bournville Cocoa, £2.99 (250g; £1.20/100g)

Dr. Oetker Fine Cooks’ Milk Chocolate, £1.69 (150g; £1.13/100g)

Photographs: Vinny Whiteman. Styling: Luis Peral. Food styling: Jayne Cross

Baking mad!

ADVERTISEMENT FEATURE

Ginger & white chocolate chunk muffins

Enjoy these sweet-and-spicy muffins with juicy cherries alongside a flask of hot tea or cider MAKES 12 READY IN 45 MINS, PLUS COOLING PRICE PER SERVING 20p

● 300g McDougalls Plain Flour ● 2tsp ground ginger ● 2tsp baking powder ● 100ml vegetable oil ● 70g Lyle’s Golden Syrup ● 175ml skimmed milk

● 2 eggs, beaten ● 100g Frozen For Freshness Cherries ● 50g Dr. Oetker White Chocolate Chunks ● 4tbsp Aunt Bessie’s Golden Crumble Mix

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

Fill a 12-hole muffin tin with muffin cases.

2 In a bowl, mix together the flour, ground ginger and baking powder.

3 In another bowl, whisk together the oil, golden syrup, milk and eggs.

Stir this mixture into the dry ingredients until well combined. Fold through the cherries then

divide the mixture evenly between the muffin cases.

4 Sprinkle the tops of the muffins with the white chocolate chunks and crumble topping. Bake for 20-25 mins until risen and golden. Cool for 10 mins in the tin, then leave to cool completely on a wire rack.

Energy 994kJ 238kcal

9.6g

Each 80g serving contains Fat Saturates Sugars

2.2g

9.6g 0.31g

Salt

12%

Med

14%

Med

Med

Med

11%

11%

5%

of your reference intake Typical energy values per 100g: 1,243kJ/297kcal

Key Ingredients McDougalls Plain Flour, £1.39 (1.5kg; 9.3p/100g)

Lyle’s Golden Syrup, £1.88 (600g; 31p/100g)

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

40p bag charge and delivery charge may apply online

Dr. Oetker White Chocolate Chunks, £1.10 (100g)

Aunt Bessie’s Golden Crumble Mix, £1 (400g; 25p/100g) ASDA.COM/GROCERIES | 37

WEEKNIGHT WINNERS

Half-hour heroes Using handy frozen and store-cupboard ingredients, these midweek meals cook in 30 minutes or less

Peruvian-style pan-fried steak, p41

ÂŁ2.05 per serving

Tuna steak noodle bowl, p40

Chorizo & spinach pasta, p41

Cheesy dumpling ratatouille bake, p43

Crumbed chicken with butternut squash waffles, p44

ASDAGOODLIVING.CO.UK | 39

SPI CY & W AR M IN G SERVES 4 READY IN 25 MINS

ribbons with a peeler l 3 spring onions, shredded, plus extra to garnish l 100g radishes, sliced

l 2 large eggs, at room temperature l 2tsp rapeseed oil l 270g pack frozen Asda Yellowfin Tuna Steaks, thawed l 2 reduced-salt chicken stock cubes, made up to 900ml with boiling water l 4tbsp sweet chilli sauce

1 Put the eggs in a pan of boiling water. Simmer for 6 mins, drain and plunge into iced water until cool.

Peel, halve and set aside.

2 Heat the oil in a large pan and fry the tuna for 6-8 mins until cooked.

Remove from the pan, rest for 5 mins, then slice.

Tuna steak noodle bowl

Packed with aromatic flavours, this classic Hawaiian-style soup is super-quick to rustle up

£1.46 per serving

40 | ASDA.COM/GROCERIES

l 3tbsp reduced-salt soy sauce l 1tsp Chinese five-spice l 50g frozen edamame beans, thawed l 1½tbsp Asda Rice Vinegar l 200g pack Asda Egg Noodles l 1 carrot, sliced into

3 Bring the stock to the boil in a pan. Add the sauces, spice, beans and vinegar. Add the noodles.

Simmer, covered, for 3-4 mins, adding the carrot for the last 1 min of cooking.

4 Divide the broth, tuna and veg between 4 bowls. Top each one with ½ an egg, the spring onions and the radishes. Serve immediately.

Energy

Each 460g serving contains Fat Saturates Sugars

Salt

Low

High

1,636kJ 7.4g 391kcal Low

20%

11%

1.4g 12.4g 2.94g 7%

Low

14%

49%

of your reference intake Typical energy values per 100g: 356kJ/85kcal

WEEKNIGHT WINNERS

PRE P AH EAD

Peruvian-style pan-fried steak

Impressive, yet so easy to cook – marinated rump steak tops spicy rice and crispy potatoes SERVES 4 READY IN 30 MINS, PLUS MARINATING

66p per serving

REA DY IN 25 MI NS

Chorizo & spinach pasta

Spicy, smoky chorizo works well in this creamy carbonara-style dish – using ready-made sauce and frozen squash means it’s super-easy SERVES 4 READY IN 25 MINS

l 2tsp rapeseed oil l 1 onion, finely chopped l 200g frozen butternut squash l 300g spaghetti l 75g Extra Special Spanish Chorizo, sliced l 480g jar Asda White Lasagne Sauce l 180g bag baby spinach 1 Heat the oil in a frying pan and cook the chopped onion over a medium heat until beginning to soften.

Add the frozen butternut squash and a splash of water, cover and simmer for 10 mins or until the squash is tender. Purée using a handheld blender.

2 Meanwhile, cook the spaghetti according to the pack instructions. Drain.

3 In a dry frying pan, cook the chorizo for 5-6 mins, until beginning to crisp.

4 Season the squash with black pepper and pour in the lasagne sauce. Heat through and add the spinach, stirring until wilted. Add the cooked pasta to the pan, stirring to coat, then turn off the heat.

5 Divide between 4 bowls, top with the chorizo and season with black pepper.

Energy

1 of your 5-a-day

Each 446g serving contains Fat Saturates Sugars

5.4g

8.9g 1.56g

Salt

Low

Low

Med

2,015kJ 18.3g 482kcal Med

24%

26%

27%

10%

26%

of your reference intake Typical energy values per 100g: 452kJ/108kcal

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

40p bag charge and delivery charge may apply online

l 3tbsp reduced-salt soy sauce l 2tbsp red wine vinegar l 1tsp Worcestershire sauce l 1tsp dried mixed herbs l 2 cloves garlic, crushed l 2 Asda Farm Stores Beef Rump Steaks l 300g frozen Asda Golden Crispy Potatoes l 1tbsp rapeseed oil l 3 spring onions, sliced l ½ each red and orange pepper, deseeded and finely sliced l 2tbsp tomato purée l 1tsp smoked paprika l 250g cooked basmati rice, prepared according to the pack instructions l Juice ½ lemon l 2tbsp chopped parsley 1 Put the soy sauce, red wine vinegar, Worcestershire sauce, dried herbs and ½ the garlic in a bowl and mix together. Add the steaks and stir to coat well with the soy mixture. Cover and leave to marinate in

the fridge for at least 2 hrs or preferably overnight.

2 About 30 mins before serving, cook the crispy potatoes according to the pack instructions.

3 Meanwhile, heat ½ the oil in a pan on a medium heat. Fry the remaining garlic for 1 min. Add the spring onions and peppers and fry for 4-5 mins.

4 Add the tomato purée, paprika and 1tbsp water, mix together, then stir in the rice. Stir-fry for 3 mins.

Stir in the lemon juice and chopped parsley, transfer to a dish and keep warm.

5 Remove steaks from the marinade. Heat the remaining oil in a frying pan and cook the steaks for 3-4 mins on each side. Set aside to rest for 5 mins, then slice.

6 Divide the rice and potatoes between 4 plates and arrange slices of steak on top of the rice to serve.

Energy

Each 460g serving contains Fat Saturates Sugars

Salt

Low

High

1,636kJ 7.4g 391kcal Low

20%

11%

1.4g 12.4g 2.94g 7%

Low

14%

49%

of your reference intake Typical energy values per 100g: 356kJ/85kcal

WEEKNIGHT WINNERS

BU DGE T-F RIE NDLY

Cheesy dumpling ratatouille bake

This Mediterranean-style meal is full of sun-ripened flavours and finished with no-fuss dumplings for a quick comfort dish SERVES 6 READY IN 30 MINS

l 1tbsp rapeseed oil l 1 red onion, sliced l 2 cloves garlic, crushed l 1 yellow and 1 red pepper, deseeded and sliced l 2 courgettes, chopped l 220g cherry tomatoes l 400g tin chopped tomatoes

l 1tsp dried oregano l 6 x Aunt Bessie’s Frozen Dumplings l 50g Asda 30% Less Fat Mature Grated British Cheese 1 Preheat the oven to 200C/180C Fan/Gas 6.

2 Heat the oil in a pan and cook the onion and garlic on a medium setting for 3 mins until starting to soften but not browned. Stir in the peppers, courgettes, cherry and chopped tomatoes, and the oregano. Season

with freshly ground black pepper, increase the heat and bring to a simmer.

3 Pour the ratatouille into a baking dish. Top with the frozen dumplings, pressing down into the mixture and sprinkle over the cheese.

Bake for 18-20 mins until the dumplings are cooked.

2 of your 5-a-day

Energy 617kJ 147kcal

7%

Each 460g serving contains Fat Saturates Sugars

6g

2.5g

7.9g 0.25g

Salt

Low

Low

Low

Low

9%

13%

9%

4%

of your reference intake Typical energy values per 100g: 226kJ/54kcal

76p per serving

ASDAGOODLIVING.CO.UK | 43

WEEKNIGHT WINNERS

FAMILY FAV OU RIT E

Crumbed chicken with butternut squash waffles

Herby, lemony baked chicken is a winner served with pre-prepped veggie waffles SERVES 4 READY IN 30 MINS

l 2 Butcher’s Selection British Chicken Breast Fillets, halved l 25g plain flour l 1tsp paprika l ½tsp garlic powder l 10g parsley, chopped l Zest 1 lemon l 125g fresh breadcrumbs (made from bread 2-3 days old)

l 2 large eggs, beaten l 2 x 300g packs Good & Balanced Butternut Squash Waffles l 210g tin red kidney beans, drained and well rinsed l 200g carrots, grated l 200g red cabbage, shredded l 3tbsp chopped coriander

1 Preheat the oven to 220C/200C Fan/Gas 76.

2 Put half a chicken fillet between 2 sheets of clingfilm and hit gently with a rolling pin until it’s about 1.5cm thick. Repeat with the other half-fillets.

3 Mix the flour with the paprika, garlic, parsley, zest and a grind of black pepper.

Put the breadcrumbs, flour and eggs in 3 separate bowls. Dip a fillet in flour to coat. Shake off the excess, dip in the egg and then the breadcrumbs. Repeat.

4 Put the chicken on a

baking tray in the centre of the oven. Put the squash waffles onto a separate tray on a shelf below the chicken and cook for 25-30 mins, turning everything over halfway through.

5 Simmer the kidney beans in boiling water for 5 mins, refresh under cold water and drain. Put in a bowl with the carrots, cabbage and coriander, and toss. Serve with the chicken and waffles.

Energy

2 of your 5-a-day

Each 460g serving contains Fat Saturates Sugars

Salt

Low

Low

1,679kJ 5.7g 401kcal Low

20%

8%

1.3g 7%

13.2g 0.75g Low

15%

13%

of your reference intake Typical energy values per 100g: 381kJ/91kcal

£1.20

Photographs: Dan Jones. Styling: Jenny Iggleden. Food styling: Rukmini Iyer

per serving

44 | ASDA.COM/GROCERIES

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

ADVERTISEMENT FEATURE

Warm up your winter Serve the perfect seasonal supper – a hearty meat pie or lattice bake from our range of comforting family favourites

T

Photograph: Andrew Burton. Styling: Luis Peral. Food styling: Jayne Cross

he weather’s getting chilly and the nights are drawing in, so treat the family to a warming pie.

Ideal for an easy weeknight dinner, our range includes slow-cooked, deep-filled pies with tender meat in rich gravy.

Or try creamy chicken and bacon in a golden puff pastry lattice. Ready in 35 minutes or less – simply heat in the oven, then tuck in…

2 5

for

£

Asda Slow Cooked Chicken Asda Slow Cooked Steak Asda Chicken & Bacon Puff Asda Slow Cooked Steak & Ale Deep Fill Pie, £3.30 Pastry Lattice, £3.30 (500g; & Gravy Deep Fill Pie, £3.30 & Gravy Deep Fill Pie, £3.30 66p/100g) or 2 for £5 (550g; 60p/100g) or 2 for £5 (550g; 60p/100g) or 2 for £5 (550g; 60p/100g) or 2 for £5 Selected stores only, subject to availability. Minimum spend will apply online.

40p bag charge and delivery charge may apply online. Photograph shows serving suggestion

ASDA.COM/GROCERIES | 45

FOOD

Date-night dinners Planning a romantic evening in? Whatever your tastes, our choice of main course treats will be the food of love…

American-style burgers with cheese sauce & courgette fries Juicy burgers, melted cheese plus crispy fries equals a dream dinner SERVES 2 READY IN 30 MINS, PLUS CHILLING PRICE PER SERVING £1.84 l ½ small red onion, l l l l l l l l l

finely chopped 1 clove garlic, crushed 250g Butcher’s Selection Beef Lean Steak Mince 1tsp tomato ketchup 1tsp Worcestershire sauce 1 egg yolk 100ml semi-skimmed milk 2tbsp cornflour 30g Red Leicester, grated 1 courgette, cut

into thin batons

l 2tsp rapeseed oil l 2 brioche burger

buns, cut in half

l 2tsp American-style

yellow mustard

l 2 lettuce leaves l 1 tomato, thinly sliced

1 Mix together the onion, garlic, mince, ketchup, Worcestershire sauce, egg yolk and some black pepper. Knead for 2 mins until it comes together.

Shape into 2 patties. Chill in the fridge for 30 mins.

2 Meanwhile, heat the milk in a pan until it starts to steam. Mix 1tbsp of the milk with 1tbsp of the cornflour. Whisk this mixture into the rest of the milk over a medium heat, stirring, until you have a thick sauce. Remove from the heat, stir in the cheese, and leave to cool slightly.

3 Heat a nonstick frying pan on a medium heat and

cook the burgers for 5-7 mins on each side until cooked. Remove from the pan and rest for 5 mins.

4 Toss the courgette in the remaining cornflour. Heat the oil in another nonstick frying pan over a high heat. Fry the courgette until golden and crisp.

5 Toast the buns, spread with the mustard and layer up the lettuce, tomato and burgers. Drizzle over the cheese sauce and top with the bun lids. Serve with the courgette fries.

Energy

Each 406g serving contains Fat Saturates Sugars

Salt

High

Med

2,208kJ 18.3g 528kcal Med

26%

26%

8.9g 12.6g 1.54g 45%

Low

14%

26%

of your reference intake Typical energy values per 100g: 544kJ/130kcal

ASDAGOODLIVING.CO.UK GOOD LIVING | 47

Crispy pork belly with pak choi

Classic Chinese spices and chilli add a tasty kick SERVES 2 READY IN 45 MINS, PLUS MARINATING PRICE PER SERVING ÂŁ1.85 l 2 slices pork belly, cut l l l l l l

into short pieces 1tbsp reduced-salt soy sauce 1tbsp tomato ketchup 1tbsp rice vinegar 2cm piece ginger, finely grated 2 cloves garlic, finely chopped ½tsp Chinese five-spice

l 100g basmati rice, rinsed l 1tsp rapeseed oil l 2 pak choi, trimmed and

leaves separated

l 1 red chilli, deseeded

and thinly sliced

l 2 spring onions,

thinly sliced

l 10g fresh coriander,

48 | GOOD ASDAGOODLIVING.CO.UK LIVING

leaves picked and roughly chopped

1 Combine the pork strips, soy sauce, ketchup, vinegar, ginger, garlic and five-spice in a bowl. Cover and chill for 2 hrs or overnight.

2 About 30 mins before serving, cook the rice according to the pack instructions and keep warm.

3 Meanwhile, heat the oil in a heavy-based frying pan on a high setting.

Reserving the marinade, put the pork strips in the pan, skin-side down, and fry for 5-6 mins on both

sides until golden and crisp. Remove from the pan and set aside.

4 Add the pak choi, red chilli, spring onions and remaining marinade to the pan and fry for 5 mins until the pak choi has wilted.

5 Serve the pak choi and pork on the rice and garnish with the coriander.

Energy

Each 392g serving contains Fat Saturates Sugars

2,362kJ 25.5g 564kcal High

28%

36%

Salt

7.8g

5.1g

1.33g

High

Low

Med

39%

6%

22%

of your reference intake Typical energy values per 100g: 602kJ/144kcal

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

Photographs: Vincent Whiteman. Styling: Tamzin Ferdinando. Food styling: Lauren Floodgate

FOOD

Bacon-wrapped cod with baked Parmesan risotto Wrapping the cod keeps it deliciously succulent, while a nutty, cheesy risotto adds crunch SERVES 2 READY IN 50 MINS PRICE PER SERVING ÂŁ3.65 l 100g risotto rice l 50ml dry white wine

l 1 clove garlic, crushed l 1 sprig thyme,

l 1 reduced-salt chicken

leaves picked

finely grated

l 1tbsp panko

breadcrumbs

l 15g hazelnuts, roughly

chopped

l 2tsp rapeseed oil l 1 shallot, finely

chopped

l 25g Parmesan,

(or extra stock)

stock cube, dissolved in 450ml boiling water

l 260g pack Extra Special

Cod Loin

l 4 rashers smoked

streaky bacon

l 2 sprigs rosemary l 100g green beans,

trimmed

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

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

2 Heat 1tsp of the oil in a pan on a medium setting, add the shallot, cover and fry for 5 mins until softened. Remove the lid add the garlic and thyme leaves and cook for a further 2 mins.

3 Add the rice and stir to combine. Pour in the white wine and cook until reduced by half.

Gradually add the stock, stirring constantly for about 20 mins until the rice is just tender.

4 Remove from the heat, stir through half the Parmesan and season with freshly ground black pepper. Pour into an ovenproof dish and top with the remaining Parmesan, the breadcrumbs and chopped hazelnuts.

Bake for 15-20 mins until cooked through.

5 Meanwhile, cut the cod into 2 portions.

Wrap 2 rashers of bacon around each portion and a sprig of rosemary.

6 Heat the remaining oil in a nonstick frying pan over a medium setting and fry the cod for 3-4 mins on each side until cooked through.

7 Bring a pan of water to the boil, add the green beans and cook for 3 mins.

Drain, season with black pepper and serve with the cod and baked risotto.

Energy

Each 368g serving contains Fat Saturates Sugars

6.3g

2.6g 2.47g

Salt

High

Low

High

2,464kJ 21.0g 589kcal Med

29%

30%

32%

3%

41%

of your reference intake Typical energy values per 100g: 669kJ/160kcal

ASDAGOODLIVING.CO.UK | 49

ADVERTISEMENT FEATURE

Full of flavour

It couldn’t be simpler to serve up a succulent dinner with our range of quality gammon joints

Extra Special Drycure Gammon Joint* (1.5kg) 50 | ASDA.COM/GROCERIES

crispy crackling or, for something a little different, serve a joint with a sticky caramel glaze. And for a taste of luxury, try a cut from our Extra Special range – ideal for a weekend lunch or weeknight dinner family and friends will love.

Butcher’s Selection Salted Caramel Gammon Joint** (1.55kg)

Butcher’s Selection Gammon Joint with Crackling** (1.4kg) Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online. *Available from 1 November 2018.**Available from 29 November 2018. Photographs show serving suggestions

Photographs: Stuart Ovenden. Styling: Rob Merrett. Food styling: Lottie Covell

Hand-selected for flavour and tenderness, and expertly prepared for ease of cooking by expert butchers, our range of gammon joints is perfect for any occasion. Please a crowd with our Butcher’s Selection gammon topped with

FOOD

‘ My mum’s frittata recipe is perfect for Bonfire Night’ Take That star Gary Barlow, 47, on his mum’s frittata that his children now love too

Interview: Harriette Casey. Photographs: Andrew Barton, Getty Images. Styling: Luis Peral Food styling: Jayne Cross

G

rowing up in Cheshire, our family was one of those that ate a set meal each night of the week. So, every Monday, my mum Marjorie would load up the frying pan with whatever we had in the fridge and make a frittata. We weren’t well travelled enough to call it a frittata back then, so, to us, it was just a fancy omelette!

This recipe holds good memories for me. About four years ago, during a weight-loss period, I really got into cooking.

I’d learned that a key to losing weight is taking control of your own food. This frittata was one of my first successful meals, and it felt really special to cook something that my mum had cooked for me and give it to my kids Daniel, 18, Emily, 16, and Daisy, nine.

It’s the easiest thing in the world to make and I’m a big fan of adding a bit of feta on top.

Nowadays, I find it’s a brilliant throw-together dish for wintry evenings. We often eat it on Bonfire Night before we all head out to a local firework display. Then we’ll come home and warm up with some hot chocolate and a big bowlful of popcorn – the kids love it.

Gary Barlow’s new book, A Better Me, is out now, £20

Gary with hi s mum Marjorie

Marjorie’s frittata

SERVES 4 READY IN 35 MINS PRICE PER SERVING 44p

rapeseed oil * 1tbsp 2 onions, thinly sliced * ½tsp dried oregano * 1 large sweet potato, * peeled and grated semi-skimmed * 100ml milk or oat milk

* *

alternative 4 large eggs, beaten 100g feta cheese

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

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

Grease a round baking dish with a small amount of the oil.

2 Heat the rest of the oil in a frying pan over a medium heat. Cook the onions for 5-6 mins until beginning to soften. Tip into the prepared dish.

3 Stir in the oregano and grated sweet potato, and season with ground black pepper.

4 Stir the milk into the beaten eggs and pour over the sweet potato and onions. Crumble the feta over the dish.

5 Bake for 20-25 mins, until risen and golden brown. Allow to rest for 5 mins before serving.

Energy

Each 260g serving contains Fat Saturates Sugars

5.7g

6.8g 0.99g

Salt

Med

Low

Med

1,164kJ 14.8g 278kcal Med

14%

21%

29%

8%

17%

of your reference intake Typical energy values per 100g: 448kJ/107kcal

ASDA.COM/GROCERIES | 51

FOOD

yo ur h ow -to guide to

the big

freeze Use your freezer to cut down on food waste – it’s easy with a bit of know-how and hacks from Food Editor Gregor

To freeze or not to freeze?

That is the question…

The good news is, you can freeze pretty much anything, from meat dishes, soups and pies to sauces, cooked rice and pasta. Once cooled, any cooked leftovers should be stored in sealable containers. A well-stocked freezer is a lifeline for busy people and lets you rustle up tasty, nutritious meals quickly – load yours up with chopped herbs, fish, spinach and pre-cooked grains, so you always have ingredients that are ready to use in a hurry. And, as you only need to take out as much food as you’ll use, cooking from your freezer can save you money, too.

TIDY-UP TIME Is your freezer pretty full? Now’s the time to use up those leftovers and clear some much-needed space ready for Christmas.

MAKE A NO OF THAT TE Labe

l and date food and the quan add tity or th en servings.

You can w umber of rite direc the conta tly on iner or on masking a piece o tape atta ched to th f This will h e to elp you te ll a veggie p. from a b chilli olognese sauce an eat food d to while it’s still at its best.

SAFETY FIRST

How long can you leave food in the freezer? It’s best to consult the packaging and your freezer’s guide.

Meat and white fish should be used within six months. Any longer and the flavour and texture will deteriorate. Soups, stews, ready meals and bread will keep well for up to three months.

SUB-ZERO HEROES Anything with a high water content, like strawberries or tomatoes, will go squishy in the freezer, but it’ll still be fine to cook with after thawing.

ASDAGOODLIVING.CO.UK | 53

GER AND FRE EZE R GIN E V O EFT

L

54 | ASDAGOODLIVING.CO.UK

PORTION POWER For ease, convenience, less waste and quicker thawing times, freeze food in serving-sized portions. It’ll mean you can defrost and reuse just what you need.

If you’ve gone to the effort of labelling and freezing your leftovers, you won’t want to ruin them during the thawing process. The safest way to defrost frozen food is in the fridge.

Ensure it is thoroughly defrosted before cooking and cook as soon as possible after thawing. Always loosely cover meat and defrost it at the bottom of the fridge, on a tray or plate to catch any juices.

TO DEFROST IN A MICROWAVE Use the defrost or 50% setting, so the food doesn’t partially cook during the process. Break up or stir food as it is defrosting and cook as soon as it’s thawed.

Photographs: Getty Images

Parboil peeled spuds then freeze so you have them on standby for roasties – thaw overnight in the fridge the day before using.

When unpacking groceries, move older products to the front of the fridge or freezer and put the newer items at the back. This will help you to use up older produce before it passes its best and ends up being wasted.

ND

HOW TO THAW FOOD SAFELY…

READY TO ROAST

MAKE FOOD GO FURTHER

SA

GRA TE

AVO-GO The fat content of avocado makes it great for freezing. Mash with a fork and use to make dips and smoothies or to top toast.

PS, STIR-FRIE

!

Get into the habit of thinking ahead as it will save you time and money in the long run. Cooking bumper batches of your favourite food so you can eat some and freeze some – plus any leftovers – is a good way to make the most of seasonal ingredients and also reduces waste. Try going large on fish pie, sausage and bean casserole and homemade tomato sauce. And remember – lots of food tastes better on its second serving, especially curries and chilli dishes.

AD

SOU D TO

TEA

Best of the batch

TO

FOOD

HALLOWEEN SPECIAL

Trick or treat? We have a whole ghost of tantalising treats and trickery to make sure your Halloween bash is bewitching…

i

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FR GHT N GHT

Shockingly delicious foodie treats for grown-ups

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M NSTR SLY T STY!

a

It’s slime time with a cake that’s sure to bite back

eYe-PoPPiNG PaRTY

Little terrors will love these funny foodie beasts

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M MMY M A!

A doorstep pumpkin inspired by an Ancient Egyptian horror!

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T M SP R T

Spook-tacularly scary costumes made for ghoul and the gang

ee i i ea

CR P NG TR L

Terrifying decs for your haunted house

ASDAGOODLIVING.CO.UK | 57

HALLOWEEN SPECIAL

FRiGHT NiGHT! Unleash your inner demon with our menu of terrifyingly good treats that your guests will love to death…

Spine-chilling punch p61

ASDAGOODLIVING.CO.UK | 59

oe i e a

GH UL SH P STRY iNT STIN S

A gruesome-looking bake with spinach and feta – ready-rolled filo is the perfect cheat…

SERVES 12 READY IN 50 MINS PLUS COOLING PRICE PER SERVING 30p

l 200g feta cheese l 375g frozen spinach, thawed and drained l ½tsp ground cumin l 2 eggs, beaten l 200g Asda Ready Rolled Filo Pastry 60 | ASDA.COM/GROCERIES

l 70g unsalted butter, melted l 100g passata 1 Preheat the oven to 180C/160C Fan/Gas 4.

2 In a bowl, mix together

the feta, spinach and cumin. Stir in 1 of the eggs and season with freshly ground black pepper.

3 Lay the sheets of filo in a line, slightly overlapping each other. Brush the entire surface with butter.

Arrange the feta mixture in a sausage shape along the bottom edge of the filo. Roll up into a snake shape and coil into a baking dish.

4 Thin the remaining egg with 1tbsp cold water and brush over the pastry.

5 Bake for 15 mins, drizzle the passata into the crevices in the filo, then bake for another 20 mins.

6 Allow the intestines to cool completely before serving.

Energy 618kJ 148kcal

9.8g

Each 89g serving contains Fat Saturates Sugars

5.7g

0.7g 0.61g

Salt

7%

Med

14%

High

Low

Med

29%

1%

10%

of your reference intake Typical energy values per 100g: 695kJ/166kcal

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

40p bag charge and delivery charge may apply online

HALLOWEEN SPECIAL

ooKY DeViLLeD eGGS

SP

Paprika-spiced avocado adds a guacamole-style twist to these weirdly elegant canapĂŠs MAKES 12 READY IN 30 MINS PLUS CHILLING PRICE PER SERVING 29p

l 6 large eggs l 1tsp Dr. Oetker Violet Food Colour Gel l 1tbsp white wine vinegar l 1 avocado, peeled, destoned and mashed l 1tsp lime juice l ½tsp smoked paprika

l 1tsp black onion seeds 1 Put the eggs in a pan and cover with cold water.

Bring to a simmer and cook for 8 mins. Drain and rinse.

2 While the eggs are still warm, roll them around

the pan to crack the shells.

3 Put the eggs into a large zipseal bag, add the food colouring and roll the eggs around to coat. Cool at room temperature for 10 mins, then chill in the fridge for 30 mins.

4 Add the vinegar to the bag and shake to coat.

Remove the eggs, rinse in cold water and peel.

5 Halve each egg and scoop out the yolks into

a bowl. Mash with a fork and stir in the avocado, lime juice and paprika. Mix until smooth and season with black pepper.

6 Put the mixture into a piping bag and pipe swirls into each hollow. Or spoon in the filling. Sprinkle with the seeds before serving.

Energy 303kJ 73kcal

5.9g

Each 49g serving contains Fat Saturates Sugars

1.5g

0.0g 0.14g

Salt

4%

Med

8%

Med

Low

Low

8%

0%

2%

of your reference intake Typical energy values per 100g: 619kJ/148kcal

ASDA.COM/GROCERIES | 61

e

SPiD R BiSCUiTS

Warning! These iced cookies are dangerously tasty and so simple to create MAKES 8 READY IN 10 MINS PRICE PER SERVING 23p

l 150g pack Asda Free From Chocolate Chip Cookies l 1 tube Asda Choc & Caramel Flavour Writing icing l 20g Asda Dark Chocolate Drops

to stick a few chocolate drops on each biscuit for the spiders’ bodies.

3 Draw 4 legs on either side of each chocolate chip with the writing icing.

4 Allow to set for at least 5 mins before serving.

1 Lay the biscuits out onto a clean work surface.

2 Use the writing icing

Energy 446kJ 107kcal

5.0g

Each 24g serving contains Fat Saturates Sugars

2.3g

8.2g 0.01g

Salt

5%

High

7%

High

High

Med

12%

9%

0%

of your reference intake Typical energy values per 100g: 1,858kJ/444kcal

SPiNe-CHiLLiNG PuNCH For an adults-only twist to this fruity, tropical potion, add 100ml white rum SERVES 6 READY IN 10 MINS PRICE PER SERVING 31p

l 2 passion fruit, halved l 50g frozen raspberries, thawed l Zest and juice 1 lime l 1L Asda Tropical Crush Zero (no added sugar) l Blue or green gel food colouring (optional) 1 Scoop out the pulp from the passion fruit and add to a punchbowl or jug. Use the back of a fork to break up the raspberries and stir into the passion fruit

along with the lime juice and zest.

2 Pour in the tropical crush and a few drops of food colouring, if using.

3 Before serving, run a few drops of food colouring, if using, down the inside of each glass.

Fill the glasses halfway with ice and top with the punch.

Energy 23kJ 5kcal

0%

Each 180ml serving contains Fat Saturates Sugars

Salt

0.0g

0.0g

0.7g

0.0g

Low

Low

Low

Low

0%

0%

1%

0%

of your reference intake Typical energy values per 100g: 13kJ/3kcal

62 | ASDAGOODLIVING.CO.UK

Spine-chilling punch

HALLOWEEN SPECIAL

Spider biscuits

Brain Cupcakes

BRaiN CuPCaKeS

These fiendish jelly-topped treats will leave your guests dead impressed – no baking required!

MAKES 12 READY IN 30 MINS, PLUS CHILLING PRICE PER SERVING 18p

l 12 Asda Fairy Cakes l 175g Asda Low Cal Strawberry Flavour Jelly Pot l 200g Asda Vanilla Flavour Frosting l You will also need

Asda Piping Bag & Nozzle Set 1 Use a sharp knife to cut an upside-down shallow cone out of the centre of each cake. Slice the

pointed end off each cone so you’re left with a thin lid.

2 Tip the jelly into a bowl and stir to loosen. Use some of the jelly to fill each cake hole, then replace the lids.

3 Fit the piping bag with the round nozzle and fill with the frosting.

4 Pipe a line down the centre of each cake, then pipe a swirled ‘brain’ pattern on each side

of the line. Chill in the freezer for 30 mins.

5 Put the remaining jelly in a pan and heat over a low heat, stirring occasionally until slightly thinned. Glaze the top of the cakes with the jelly, filling any gaps. Chill in the fridge for 20 mins or until required.

Energy 721kJ 172kcal

8.5g

Each 53g serving contains Fat Saturates Sugars

2.5g 13.8g 0.14g

Salt

9%

Med

12%

Med

Low

13%

High

15%

2%

of your reference intake Typical energy values per 100g: 1,360kJ/325kcal

ASDAGOODLIVING.CO.UK | 63

MiNi DoNuT eYeBaLLS

Jeepers creepers, you’ll love these fruity peepers!

MAKES 18 READY IN 15 MINS PRICE PER SERVING 11p

l 20g light soft cheese l 30g icing sugar l 1 pack Baker’s Selection 18 Mini Ring Donuts l 18 large blueberries 64 | ASDA.COM/GROCERIES

l 1 tube writing icing in red 1 Stir the soft cheese to soften, then thin with 1tsp cold water. Mix in the icing

sugar and drizzle over the donuts to glaze.

2 Push a blueberry into the centre of each donut.

3 Use the red writing icing to pipe ‘veins’ around the blueberries, then serve.

Energy 265kJ 63kcal

2.9g

Each 19g serving contains Fat Saturates Sugars

1.3g

4.6g 0.06g

Salt

3%

Med

4%

High

High

Low

7%

5%

1%

of your reference intake Typical energy values per 100g: 1,393kJ/33kcal

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

40p bag charge and delivery charge may apply online

Photographs: David Munns, Vinny Whiteman. Styling: Hannah Wilkinson, Tamzin Ferdinando. Food styling: Kat Mead, Jenna Leiter

HALLOWEEN SPECIAL

o ai

SH CKT LS

From wickedly good punch to magic martinis, our experimental Halloween cocktails will go down a storm at your monster bash

eSPReSSo eXPLoSioN MaRTiNi

FRaNKeNSTeiN ICeD Tea

Bacardi Carta Blanca Superior White Rum, £16 (1L)

66 | ASDA.COM/GROCERIES

Malibu Caribbean Rum with Coconut Flavour, £15 (1L)

Patron Silver Tequila, £25* (35cl; £71.43/L)

a i o io ie u

M GCP T N C D R P NCH

Baileys Irish Cream Liqueur, £15** (70cl; £21.43/L)

ADVERTISEMENT FEATURE

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u oVeR FoR ouR SPooKY ReCiPeS

D MJ C FR TY S NGR

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T RN

R D O CT V S RZ

Jägermeister, £18 (35cl; £51.42/L)

Strongbow Dark Fruit Cider, £15† (15 x 440ml; £2.27/L)

Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online. *£18 from 18 October 2018. **£12 from 18 October 2018. †£13 from 17 October to 7 November 2018.

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

Sourz Apple, £8 (70cl; £11.42/L)

19 Crimes Red Wine, £7 (75cl)

ASDA.COM/GROCERIES

|

67

ADVERTISEMENT FEATURE

a eea ei e Lime and

FR NK NST N IC D T coconut give this scarily good tipple a tropical twist SERVES 2 READY IN 10 MINS PRICE PER SERVING £2.01

l 30ml Bacardi Carta Blanca White Rum l 50ml Malibu Caribbean White Rum with Coconut Flavour l 30ml Patron Silver Tequila l 50ml fresh lime juice l 50ml fresh orange juice l 150ml cola l 2 jelly worms, to garnish 1 In a jug, mix together the Bacardi, Malibu, Patron Silver Tequila, lime juice, orange juice and cola.

2 Half-fill 2 glasses with ice. Add the cocktail mixture, garnish with the jelly worms and serve immediately.

eeSPR eSSo XPLoSioN MaRTiNi

Bursting with rich coffee flavour – and the cream liqueur is spookily silky on the tongue…

SERVES 2 READY IN 20 MINS, PLUS CHILLING PRICE PER SERVING £1.60

l 2tbsp Nescafé Azera Americano Instant Coffee l 100g caster sugar l ½tsp ground cinnamon l 50ml Baileys Irish Cream Liqueur l 75ml vodka 1 Chill 2 tumblers in the freezer.

2 Dissolve the instant coffee in 50ml boiling water. Leave to cool completely, then chill in the fridge.

3 Put the sugar, cinnamon and 50ml water in a pan. Heat gently,

68 | ASDA.COM/GROCERIES

without stirring, until the sugar has dissolved. Simmer for 2 mins, remove from the heat, stir to combine then leave to cool completely.

4 Whisk together the coffee and 1tbsp of the sugar syrup then divide between the 2 glasses with some ice.

5 Put the Baileys and the vodka in a cocktail shaker or jam jar filled with ice; shake for 1 min. Pour over the coffee mixture and serve immediately.

a ei uo io i With blackcurrant

M GCP T N C D R P NCH cordial and apples, this blood-red punch is ghoulishly good for Halloween SERVES 6 READY IN 15 MINS PRICE PER SERVING £1.26

l 100ml Jägermeister l Juice 1 lemon l 40ml blackcurrant cordial l 4 x 440ml bottles Strongbow Dark Fruit Cider, chilled l 1 Granny Smith apple, thinly sliced 1 In a large jug or punchbowl, stir together the Jägermeister, lemon juice and blackcurrant cordial. Pour over the Strongbow Dark Fruit Cider and stir well.

2 Half-fill 6 tall glasses with ice and garnish with slices of apple. Divide the punch between the glasses and serve with paper straws.

aouioa i Create a stir with

R D CT VE S RZ

this concoction of sweet and sour apple, zingy ginger and a kiwi ‘eyeball’ garnish SERVES 4 READY IN 15 MINS PRICE PER SERVING 83p

l 4 kiwis, halved widthways l 1L ginger beer, chilled

l Juice 1 lime l 70cl bottle Sourz Apple 1 Use a melon baller or teaspoon to scoop out balls shapes from the kiwi flesh to make ghoulish ‘eyeballs’.

2 Pour the ginger beer, lime juice and Sourz Apple into a large jug Stir gently to mix together.

3 Half-fill 4 glasses with ice, add the kiwi ‘eyeballs’ and pour over the cocktail mixture.

oo ie ui a ia A blood-

D M JU C FR TY S NGR

curdlingly irresistible red wine potion made with plums, grapes and pomegranates SERVES 8 READY IN 15 MINS PRICE PER SERVING £1.41

l 3tbsp Askeys Treat!

Strawberry Flavour Topping l Dr. Oetker Food Colour Gel in Red l 75cl bottle 19 Crimes Red Wine l 30ml Cointreau Liqueur l 200ml pomegranate juice drink l 2 oranges, juice and rind removed and cut into twists l 4 plums, cut into slices l 12 red grapes, halved l 2 pomegranates, seeds removed (use in clusters) 1 In a small bowl, mix together the strawberry topping and enough of the food colouring to create a blood-red sauce.

2 Drizzle this around the rims of 8 tumbler glasses to create a trickling blood effect.

3 In a large jug, mix together the remaining ingredients until well combined, then divide between the glasses. Serve immediately.

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

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M NSTR SLY T STY!

Sink your teeth into our devilishly delicious Halloween cake with its tentacles of black icing and tangy chocolate slime

e i Go oN, TaKe a

… T B

70 | ASDAGOODLIVING.CO.UK GOOD LIVING

HALLOWEEN SPECIAL

GReeN DeViL’S SLiMe CaKe

Citrus sponge and fresh strawberries add a fruity kick to this scarily awesome cake SERVES 34 READY IN 3 HRS, PLUS COOLING PRICE PER SERVING 34p

FOR THE SPONGE l 225g self-raising flour l 2tsp baking powder l 225g Asda Best for Baking Cakes spread l 225g caster sugar l 4 large eggs l 1tbsp Extra Special Valencian Orange Extract l 2tsp Dr. Oetker Extra Strong Green Food Colour Gel FOR THE SLIME FILLING

l 75g Extra Special

Dark Chocolate

l 30g cornflour l 3 large egg yolks l 115g Asda Shredless

Orange Marmalade l 220ml semi-skimmed milk l 1½tsp Dr. Oetker Extra Strong Black Food Colour Gel

Photographs: Toby Scott. Styling: Sarah Birks. Food styling: Lauren Floodgate

FOR THE BUTTERCREAM

l 100g unsalted butter l 200g icing sugar, sifted l 1½tsp Dr. Oetker Green

Food Colour Gel

l ½tsp vanilla extract

TO DECORATE

l 15g Asda Ready to Roll

White Icing

l 200g Asda Ready to

Roll Black Icing

l 1 tube Cake Décor White

Choco Writers icing

l 7 large strawberries,

washed, tops cut off

l 250g icing sugar, plus

extra for dusting

l 15g tube Dr. Oetker

Extra Strong Black Food Colour Gel

1 Preheat the oven to 180C/ 160C Fan/Gas 4. Grease and line the bases of 2 x 20cm deep sandwich tins.

2 Sift the flour and baking powder into a large bowl.

Add the rest of the sponge ingredients and beat until smooth and creamy.

Divide the mixture evenly between the cake tins and bake for 25-30 mins until the tops spring back when lightly pressed. Turn the cakes out onto a wire rack; allow to cool completely.

3 For the filling, break the chocolate into squares and put in a heatproof bowl.

Stand the bowl over a pan of barely simmering water, making sure the base doesn’t touch the water.

Leave until the chocolate is almost melted; remove the bowl from the pan and set aside to melt completely.

4 Whisk the cornflour and yolks in another bowl until combined. Whisk in ½ the marmalade. Heat the milk in a small pan until almost boiling, then pour into the yolk mixture, in a thin stream, whisking all the time. Pour into the milk pan and cook over a low heat, whisking constantly, until it thickens into a custard.

5 Immediately pour the custard onto the chocolate, then add the rest of the marmalade and black colouring and whisk to combine. Cover with clingfilm and set aside to cool completely.

6 For the buttercream, beat the butter and icing sugar in a bowl until light and fluffy.

Beat in the green food colouring, vanilla extract and 2tbsp cold water.

7 Once the cakes have cooled, sandwich together with the black slime.

8 Cover the top and sides with the green buttercream.

Chill the cake for 30 mins.

9 For the strawberry monsters, roll out 7 or 8 small discs of white icing.

Cut a zigzag pattern across the centre of each one to give you 2 rows of ‘teeth’.

10 Break 25g of the black ready-to-roll icing into 7 or 8 balls and roll out into small ovals on a surface dusted with icing sugar.

11 Melt the white writing chocolate according to the pack instructions and use dots as glue to stick the teeth onto the black ovals.

12 Stick these mouths onto

the strawberries with dots of white writing chocolate and set aside to dry.

13 For the tentacles, roll the rest of the black ready-toroll icing into 7 or 8 logs, with one end thinner than the other. Curl each tentacle then dot a line down it in white writing icing. Stick ½ a cocktail stick into the thick end of each one, then set aside to dry.

14 To decorate the cake, stir the icing sugar with 2-3tbsp hot water and the tube of black colouring gel, adding a few drops of water if needed to get the right consistency. Spoon on top of the cake, pushing it to run down the sides.

15 Just before serving, top with the strawberries and stick in the tentacles.

Energy 993kJ 237kcal

9.7g

Each 69g serving contains Fat Saturates Sugars

3.7g 29.7g 0.26g

Salt

12%

Med

14%

High

Med

19%

High

33%

4%

of your reference intake Typical energy values per 100g: 1,439kJ/344kcal

ASDAGOODLIVING.CO.UK GOOD LIVING | 71

HALLOWEEN SPECIAL

PPiNG eYeP-PaRTY! Throw a kids’ Halloween party with frightfully good food that little devils will love to make disappear… as if by magic!

Swamp smoothies p76

ASDAGOODLIVING.CO.UK | 73

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SC RY C RR T B

These veg-coated, creamy bites will make little ones scream – in delight!

MAKES 10 READY IN 30 MINS PLUS CHILLING PRICE PER SERVING 25p

l 200g light soft cheese l ½tsp mild curry powder l 30g fresh breadcrumbs l 3 carrots, finely grated l 5 pretzel sticks, broken into thirds l 8 pearl mozzarella balls, halved l Black food colouring gel 1 Mix together the soft cheese, curry powder and breadcrumbs.

2 Dry the grated carrots by pressing between layers of kitchen roll, then tip into a large bowl.

3 Scoop up walnut-sized spoonfuls of the soft cheese and drop into the grated carrots. Shake the

74 | ASDA.COM/GROCERIES

bowl to coat the cheese in the carrots before using your hands to roll them into balls. Put on a baking tray lined with baking paper and repeat until you’ve used all of the cheese mixture. Chill for 30 mins, or until required.

4 Before serving, make the eyeballs by sticking pretzel pieces into the mozzarella halves. Use a cocktail stick to dot with food colouring for pupils.

Poke 2 pretzel sticks into each carrot ball and serve.

Energy 409kJ 98kcal

5.0g

Each 67g serving contains Fat Saturates Sugars

2.9g

2.8g 0.34g

Salt

5%

Med

7%

Med

Low

Med

15%

3%

6%

of your reference intake Typical energy values per 100g: 611kJ/146kcal

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

HALLOWEEN SPECIAL

e ea e o e o ou a oo

TH CR TUR FR M TH H UM S L G N Kids love finger food, and with this creepy creation they’re sure to tuck into their veg SERVES 6 READY IN 20 MINS PRICE PER SERVING 47p

FOR THE CREATURE l 1 green pepper l 1 cucumber l 2 stuffed olives l Cress or dill TO SERVE l 200g pot Asda 30% Less Fat Houmous l 100g fat-free Greek-style yogurt l 1 red and 1 yellow pepper, deseeded and sliced 1 Slice off the top of the pepper and deseed. Cut a 1cm strip of pepper and shape into ‘hands’. Cut a mouth into the pepper

with a small, sharp knife.

Peel a slice from the cucumber for a tongue, then cut the rest into batons and reserve. Add the tongue to the pepper and finish with olive eyeballs and cress hair.

2 Put the houmous into a bowl and stir in the yogurt. Position the creature and its ‘hands’ on the side of the dish.

3 Serve with the sliced veggies, for dipping.

Energy 160kJ 38kcal

1.4g

Each 36g serving contains Fat Saturates Sugars

0.6g

5.0g 0.01g

Salt

2%

Med

2%

Med

Med

Low

3%

6%

<1%

of your reference intake Typical energy values per 100g: 444kJ/108kcal

ASDA.COM/GROCERIES | 75

ueSoMe GRiNS

GR

Wonky sunflower seed teeth and sweet strawberry tongues make macabre mouths!

Makes 12 READY IN 30 MINS PRICE PER SERVING 8P l 50g dark chocolate l 25g light soft cheese l 1tsp clear honey l 2 large eating apples, halved, cored and cut into wedges l Juice ½ lemon l 4 strawberries, sliced l 10g sunflower seeds (optional)

SWaMP SMooTHieS

TO SERVE l ½ small watermelon l ½ cantaloupe melon l Cake Décor Edible Eyes

Keep an eye out for these frightfully thirst-quenching fruit and veg blends MAKES 8 READY IN 10 MINS PRICE PER SERVING 32p

FOR THE GREEN SMOOTHIE (makes 4) l 2 bananas, peeled l 1 cucumber, chopped l 100g baby spinach, washed l 1tsp honey FOR THE ORANGE SMOOTHIE (makes 4) l 2 bananas, peeled l 2 carrots, peeled and chopped l 3 oranges, peeled

GReeN 1 of your 5-a-day

Each 125g serving contains Fat Saturates Sugars

0.6g

Salt

0.0g 11.0g 0.03g

Low

Low

Low

Energy 272kJ 65kcal

3%

1%

0%

Med

12%

1 Put all the ingredients for the green smoothie into a blender with a handful of ice and blitz until smooth. Rinse the blender and repeat with the ingredients for the orange smoothie plus another handful of ice.

2 Use a melon baller to cut 8 balls out of each melon. Firmly press an icing eye onto each melon ball, then skewer each one on a straw – it may help to pierce a hole first.

3 Divide the smoothies between 8 glasses and finish each one with two ‘eyeball’-topped straws.

oRaNGe

1%

of your reference intake Typical energy values per 100g: 218kJ/52kcal

76 | ASDAGOODLIVING.CO.UK

1 of your 5-a-day

Energy 408kJ 98kcal

0.5g

Each 150g serving contains Fat Saturates Sugars

0.2g 19.5g 0.05g

Salt

5%

Low

1%

Low

Low

1%

High

22%

1%

of your reference intake Typical energy values per 100g:272kJ/65kcal

1 Melt the chocolate in a heatproof bowl over a pan of barely simmering water (don’t let the bowl touch the water). Remove the bowl from the pan.

2 Allow the chocolate to

cool for 5 mins, then stir in the soft cheese and honey.

3 Cut a mouth shape out of each apple wedge, then toss in the lemon juice to prevent browning.

4 Spread the inside of each mouth with the chocolate, then add a strawberry slice to each for a tongue.

5 If using sunflower seeds, press into the ‘gums’ of the apple mouths for ‘teeth’.

1 of your 5-a-day

Energy 502kJ 120kcal

6.9g

Each 150g serving contains Fat Saturates Sugars

0.8g

3.5g 0.20g

Salt

6%

Med

10%

Low

Low

Low

4%

4%

3%

of your reference intake Typical energy values per 100g: 335kJ/80kcal

HALLOWEEN SPECIAL

FRoZeN ZoMBie BaRK

Bite into a shard of this tangy, jelly-flavoured frozen yogurt and watch the eyes follow you…

SERVES 12 READY IN 25 MINS, PLUS FREEZING PRICE PER SERVING 42p

l 23g sachet Hartley’s Sugar Free Orange Flavour Jelly l 1kg tub fat-free Greek-style yogurt l 23g sachet Hartley’s Sugar Free Lemon & Lime Flavour Jelly

l 23g sachet Hartley’s Sugar Free Blackcurrant Flavour Jelly l 1tbsp Dr. Oetker Midnight Magic Sprinkles l 1tbsp Cake Décor Edible Eyes 1 Line a deep baking tray with baking paper.

2 Dissolve the orange jelly powder in 50ml hot water. Put ⅓ of the yogurt

into a bowl and stir in the orange jelly. Repeat with the other 2 jelly flavours.

3 Spoon dollops of the 3 yogurt mixtures into the tray. Swirl but don’t mix the colours together.

4 Scatter over the sprinkles and icing eyes and put the tray flat into the freezer overnight, or for at least 4 hrs.

5 Once the bark is frozen

solid, use the paper to help lift it out of the baking tray. Break into pieces and serve immediately.

6 If not using right away, store in the freezer in an airtight container between layers of baking paper.

Energy 243kJ 58kcal

0.0g

Each 92g serving contains Fat Saturates Sugars

0.0g

5.6g 0.08g

Salt

3%

Low

0%

Low

Med

Low

0%

6%

1%

of your reference intake Typical energy values per 100g: 264kJ/63kcal

ASDAGOODLIVING.CO.UK | 77

eai ei e

M N C NG M R NGU S

Vary the number of eyes on these crispy critters for a range of eerie expressions!

SERVES 12 READY IN 2 HRS, PLUS COOLING PRICE PER SERVING 21p

l 4 large egg whites l 6tbsp Splenda granulated sweetener l ¼tsp cream of tartar 78 | ASDA.COM/GROCERIES

l ⅛tsp salt l ¼tsp vanilla extract l Green, blue and pink gel food colouring l White writing icing l 25g pack Cake Décor Edible Eyes 1 Preheat the oven to 120C/100C Fan/Gas ½.

Line 2 baking trays with nonstick baking paper.

2 Put the egg whites in a bowl with the sweetener, cream of tartar, salt and

vanilla extract, and whisk with an electric mixer until it forms glossy peaks.

3 Divide the meringue mixture between 3 bowls and, using a cocktail stick, swirl drops of different colours of the gel food colouring through each.

4 Using a large spoon, put 12 blobs of the meringue mix onto the baking trays. Use a fork to create monster spikes in the mixture.

5 Bake in the oven for 1 hr 30 mins until the outside is set and they can be gently lifted off the paper. Allow to cool.

6 Use white writing icing to attach a few eyeballs to each monster, varying the number of eyes on each one to give them different expressions.

Energy 60kJ 15kcal

0.0g

Each 15g serving contains Fat Saturates Sugars

0.0g

1.5g 0.10g

Salt

1%

Low

0%

Low

Med

Med

0%

2%

2%

of your reference intake Typical energy values per 100g: 427kJ/102kcal

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

Photographs: David Munns, Vinny Whiteman. Styling: Hannah Wilkinson, Tamzin Ferdinando. Food styling: Kat Mead, Jenna Leiter

HALLOWEEN SPECIAL

ADVERTISEMENT ADVERTISEMENT FEATURE FEATURE

Haribo Starmix Minis, £1 (176g; 57p/100g)

Photographs: Andrew Burton. Styling: Tamzin Ferdinando

£1 EACH

McVitie’s Jaffa Cakes 5 Lemon & Slime Cake Bars or 5 Freaky Cake Bars, £1 each (5-pack; 20p each)

Fruittella Duo Stix, £1 (160g; 63p/100g)

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FaNG-T STiC VaLUe

We have more bargains than you can shake a broomstick at with these Halloween treats – all priced at just £1

Fruittella Juicy Chews, £1 (170g; 59p/100g)

Smarties Scaries, £1 (112g; 89p/100g)

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

40p bag charge and delivery charge may apply online

18 Chupa Chups Mini, £1 (108g; 93p/100g)

ASDA.COM/GROCERIES GOOD LIVING | 79

i o

ea

TR CK R TR T! Conjure up goodies for the ghouls at your door this Halloween – with our selection packs

Deliciously freaky pure fruit & veg shapes with no added tricks!

Swizzels Sweet Shop Favourites tub, £4 (750g; 53p/100g)

80 | ASDA.COM/GROCERIES

Haribo Super Selection Minis, £2.50 (40-pack; 640g; 39p/100g)

Bear Claws Strawberry & Butternut, £2.49 (5 x 18g; £2.77/100g)

ADVERTISEMENT FEATURE

Barratt Dip Dab Sour Apple, 35p (23g; £1.52/100g) or 5 for £1

Mars Fun Size, £1.40 (13-pack; 250g; 56p/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

Maltesers Fun Size, £1.40 (9-pack; 195g; 72p/100g)

ASDA.COM/GROCERIES | 81

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a BiTe?

HALLOWEEN SPECIAL

Sink your fangs deep into our hair-raising selection of Halloween party foods, cakes and sweets…

Photographs: Vinny Whiteman. Stylist: Tamzin Ferdinando. Food Stylist: Jenna Leiter

1

2 3

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N GHTM R N BBL S

1 Halloween Cupcakes, £6 (12-pack; 50p each); 2 Unicorn Witch Cake, £10; 3 Creepy Black Cats, £3 (2-pack/£1.50 each) Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online

ASDA.COM/GROCERIES | 83

It’s party time!

You are cordially invited to our spooky Halloween gathering.

Dress code? Go ghoulish or unleash your inner unicorn.

Either way, George has scarily good costumes for the whole family…

HALLOWEEN SPECIAL

Fairy unicorn, 1-10yrs, from £12

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F RY D ST

Who said Halloween needs to be scary? Whatever they’re doing to celebrate, your little one can sprinkle some magic in this glimmering unicorn fairy costume, complete with a glitzy headband and removable wings.

They’ll look enchanting.

Selected stores only, subject to availability. Online delivery charges may apply. Facepaint not included with costumes

GEORGE.COM | 85

ou e a ai a

Y ’R W Z RD, H RRY!

Wands at the ready with these magical outfits for kids and grown-ups alike. Slip on a robe, grab a broomstick and cast a spell to summon up Halloween treats in these all-in-one Harry Potter costumes. Expelliarmus!

From left: Slytherin student, 5-12yrs, from £15; Gryffindor, 5-12yrs, from £15; grown-up’s Harry Potter, one size, £20; Hermione (includes a wand, scarf and wig), 5-12yrs, from £15 86 | GOOD GEORGE.COM LIVING

HALLOWEEN SPECIAL Witch, 8-24, £16; vampire, S-XXL, £16

ai ae e e

R S TH ST K S

Throwing a spine-tingling house party?

Get your fright on in this bewitching dress and hat ensemble. And for your fang-tastic Plus One, this blood-curdling vampire get-up definitely doesn’t suck!

Selected stores only, subject to availability. Online delivery charges may apply. Facepaint not included with costumes

GEORGE.COM | 87

e ouL i

TH GH K DS

The creepiest trick-or-treaters are out and about in these frightfully good dressing-up outfits. From glowing skeletons and Day of the Dead ghouls to masked ninjas, glittery witches and tiara-topped vampires, prepare for a scareâ&#x20AC;Ś

88 | GEORGE.COM

HALLOWEEN SPECIAL From left: Glow-in-the-dark skeleton, 5-14yrs, from £8; Day of the Dead, 3-12yrs, from £9; ninja, 5-14yrs, from £10; witch, 12mths-6yrs, from £7; vampiress, 3-12yrs, from £10

Costumes from just

£7

Selected stores only, subject to availability. Online delivery charges may apply. Facepaint not included with costumes

GEORGE.COM | 89

Skeleton child, 3-12yrs, from £7; skeleton adult, S-XL, £12

oe o i

AB N T P CK

Twinning is winning with these excellent-value, all-in-one skeleton outfits. Whatever Halloween haunt you and your little shadow attend, you’ll add a chill to the proceedings!

90 | GEORGE.COM

Selected stores only, subject to availability. Online delivery charges may apply. Facepaint not included with costumes

HALLOWEEN SPECIAL For costume details, see p89

eaM SPiRiT

T

Bring Mexican holiday El Dia de los Muertos to life with this great-value Day of the Dead dress – it’s the perfect look for trick or treating. But watch out, there’s a glow-in-the-dark skeleton on the loose!

Selected stores only, subject to availability. Online delivery charges may apply. Facepaint not included with costumes

GEORGE.COM | 91

HALLOWEEN SPECIAL

o ou oa a

WH Y G NN C LL?

Ghostbusters! Spirits will be quaking in their boots when they spot you and all the family decked out in these ectoplasm-splattered boiler suits and inflatable proton packs. We ain’t afraid of no ghosts!

Ghostbusters kids’, 5-12yrs, from £15; ladies’, 8-24, £22; men’s, S-XXL, £22 Selected stores only, subject to availability. Online delivery charges may apply. Facepaint not included with costumes

GEORGE.COM | 93

HALLOWEEN SPECIAL Maleficent ladies’, 8-24, £22; kids’, 3-12yrs, from £15

Head to George.com to see the full range, with prices starting at just

£7

Maleficent is back and this Halloween, the villainous fairy has brought her just-as-evil mini-me! Conjure up some spells and curses together in matching Mistress of all Evil winged sequinned gowns and horned headwear.

94 | GEORGE.COM

Y SaFe FuN L H

FReaKi S

ou BLe ouBLe

D TR

All of our Halloween costumes are tested to meet the required legal safety standard. Our children’s dress-up garments, as labelled, have also undergone additional testing for flammability*. Please stay safe this Halloween and avoid naked flames.

Selected stores only, subject to availability. Online delivery charges may apply. Facepaint not included with costumes. *Fire testing excludes socks and tights worn with some costumes

ADVERTISEMENT FEATURE

e oo o o

LiTTL SH P F H RR RS

BEST FOR: SKELETON EYES

BEST FOR: ZOMBIE EYES

BEST FOR: VAMPIRE-RED LIPS

BEST FOR: WEREWOLF BROWS

Eyeliner pens are simple to use and dry quickly for a finished look in minutes.

Try your hand at drawing and filling in a pair of sunken skeleton eyes or an intricate spider web motif with mini spider. George Big Flirt Felt Eyeliner in Black, was £3, now £2

For the simplest look of them all, apply a ghostly pale foundation and create bruised-zombie eyes by circling your peepers in blusher. Add a few swipes to your jawline and forehead, too. George Blush Queen Blusher in Smoky Rose, £3.50

From doll-like lips to a clown-red nose, a flash of lipstick can create a range of devilish looks. Smudge some across your mouth, chin and around your eyes to transform yourself into a blood-sucking vampire.

George Matte Lipstick in Runway, was £4, now £3

For brows that howl, brush this dark eyeshadow through them in an upwards motion from front to tip. Add a little to frame your eyes, too, for a hair-raising appearance.

George Eye Shadow Cream in Vamp, was £4, now £3

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

40p bag charge and delivery charge may apply online

ASDA.COM/GROCERIES | 95

Photographs: Getty Images

Forget fancy face paints and delve into your make-up bag this Halloween for a range of spooktacular looks

MuMMY Mia! Carve out some fun this Halloween with our spooky pumpkin. We show you how…

Pumpkin Carving Kit (scoop, carving saw and drill tool), £1

96 | ASDA.COM

HALLOWEEN SPECIAL

a i ouR PuMPKiN iNTo a MuMMY

M GCY

Wow party guests and trick-or-treaters with our scarily good pumpkin. Just follow these six simple steps to create the freakiest doorstep decoration in your neighbourhood. Creep it real!

Put the pumpkin top-down on the tea towel and use a dessert spoon or pumpkin carving scoop to loosen the flesh around some of the seeds, pulp and fibres that make up the middle of the pumpkin.

Pull this out using your hands, and discard. Continue until you have hollowed out the pumpkin.

Set the pumpkin on its side on the tea towel and carefully cut into horizontal slices, each about 2.5cm thick. Depending on the size of your pumpkin, you will need between five and seven slices of equal thickness to create the strips of ‘bandage’ that make up the mummy’s face.

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Photographs: Vinny Whiteman. Styling: Tamzin Ferdinando. Food styling: Lauren Floodgate

Wash the pumpkin in cold water and dry thoroughly. Arrange a rolled-up tea towel in a circle on a clean work surface. Sit the pumpkin on top to keep it in place while you carve.

Hold the pumpkin firmly on its side and, using a very sharp, large knife or serrated bread knife, carefully cut a 2.5cm slice off the bottom.

3

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1

a i i eaS

2

4

Stack the slices on top of each other, then take the pumpkin outside or into a well-ventilated place and set it down on sheets of newspaper. Cover the pumpkin with three or four light layers of matte-white water-based spray paint. Follow the instructions on the can carefully, giving the can a shake if the paint gets lumpy.

5

Once all the sections are dry, stack up again. Rotate the slices separately in opposite directions to create an uneven look. Once you’re happy with it, mark the back of the slices in numerical order. Put two liquorice allsorts between the second and third slices for eyes, and draw a semicircle above and below each one.

6

Draw the outline of teeth on the second slice up. Take the pumpkin apart and cut out the teeth and eye sockets with a small knife or carving saw. Using the numbers on the back, reassemble the slices and pop in the ‘eyes’. Put a George Home LED Pillar Candle*, £3, inside the pumpkin for a ghoulish glow. Bwahahaha!

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

Set your completed pumpkin in a dry spot, out of the reach of rain *For safety, do not use a traditional naked-flame tea light or candle with your Halloween decorations. Children should always be supervised by an adult when using sharp tools or components

ASDA.COM | 97

ADVERTISEMENT FEATURE

u i ouT!

C T T

No pumpkin? No problem! For a crafty Halloween trick (or treat) with a difference, carve freaky faces on these colourful fruity alternatives – an easy and fun choice for beginners and old hands alike!

For tips on how to carve your own spooky lanterns, go to ASDA.GL/ pumpkins

Asda Grower’s Selection Watermelon, £2.69 each

Asda Grower’s Selection Pineapple, £1 each

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P N PPL

The spiky outer skin of this tropical fruit makes for a seriously scary face, complete with prickly-leaf hair. Get carving!

98 | ASDA.COM/GROCERIES

e i o

P RS MM NS For something different, get the kids involved in helping to create these cheeky ‘mini pumpkins’ to decorate your table or mantelpiece.

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W T RM L N Ghoulish, stripy green skin and blood-red flesh make a watermelon an ideal choice for a freaky face. Use a sharp knife or pumpkin carving kit.

Selected stores only, subject to availability. Minimum spend may apply online. 40p bag charge and delivery charge may apply online. Children should always be supervised by an adult when using sharp tools or components

Photograph: Vincent Whiteman. Styling: Tamzin Ferdinando. Food styling: Jane Cross

Asda Grower’s Selection Persimmons, 85p each

HALLOWEEN SPECIAL

MaKe iT SPooKY Set the scene for a haunting Halloween with these creepily crafty homemade decorations

Step 1

Step 2

Step 3

Step 4

Step 5

Bat treat boxes 1 For the bat bodies, cut the kitchen-roll tube in three. Paint each piece black and leave to dry.

2 When the tubes are dry, carefully press the top of one side inwards with your thumb. It will bend in and curve, making a crescent shape that resembles bat ears. Repeat with the other side so they overlap and close up the end.

3 Glue googly eyes to one side of the bat body.

4 To make the bat wings, use a pencil to draw a single bat wing on a piece of paper, then cut out.

Fold a piece of black or patterned card in half. Put the bat wing stencil on the card and draw round it, lining the edge up with the fold in the card.

Repeat for all the other

bat bodies. Cut out, then unfold to form a pair of bat wings.

5 Stick the wings to the back of each bat body with a little glue.

6 Fill the bat bodies with sweets and clip the ends closed with mini clothes pegs. The pegs can also be used to attach the bats to a piece of string or a Halloween tree.

Children should always be supervised by an adult when using scissors and other sharp tools or components

Step 6 YOU’LL NEED… ● Scissors ● Kitchen-roll tube ● Paintbrush ● Black paint ● Glue ● Googly eyes ● Pencil ● Paper and black/ patterned card ● Sweets ● Mini craft clothes pegs

ASDAGOODLIVING.CO.UK | 101

Dancing skeleton cards

Step 1

Step 2

1 Fold the sheet of black card in half. To make the legs, take a straw and cut it into five pieces (2 x 5cm lengths for the calves and feet and 2 x 3cm lengths for the thighs; the remaining piece will create the hips). For the arms, take another straw and cut that into five pieces (2 x 4cm lengths for the forearms and hands and 2 x 3cm lengths for the upper arms; the remaining piece will create the

Step 3

Step 4

shoulders). Cut the remaining straw into 4 pieces (1 x 6cm length for the backbone, then 1 x 2cm, 1 x 2.5cm and 1 x 3cm lengths for the ribs).

Remember to keep the different parts separate.

2 Pinch the two calf pieces about 1cm from one end so that they bend; this makes the feet.

3 Repeat with the forearm pieces to create the hands.

Pinch the ribs and hips in the middle to flatten them.

102 | ASDAGOODLIVING.CO.UK

Step 5

Step 6

4 Arrange the pieces on the card in the shape of a dancing skeleton.

5 Once you’re happy with the shape, glue in place.

6 For the head, dab your thumb into the white paint and press it onto the card.

7 Repeat until you’ve built up a skull shape, then leave it to dry. Use the black Sharpie to draw on teeth, eye sockets and a nose, and the metallic pen to add stars or a personal Halloween greeting.

Step 7

FOR EACH CARD, YOU’LL NEED… ● 1 A4 sheet black card ● 3 paper straws ● Scissors ● Glue ● White paint ● Black and metallic Sharpie pens

HALLOWEEN SPECIAL Ghostly garland

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

1 To make a ghost, wind the wool around the short side of the card 70 times.

Don’t pull the wool too tight or the card will bend.

2 Cut 2 x 25cm lengths of wool from the ball. Slip one piece under the strands of wool on one side of the card and tie a tight double knot in the centre. Slip the bundle of wool off the card.

3 Holding the wool ties at the top, gather the entire bundle together. Take the second 25cm length and wrap it around the bundle, about 2cm down. Wind it around a few times and tie in a double knot to form the head and neck.

4 Cut through the bottom of the bundle, at the opposite end to the head,

to release the wool strands.

5 Glue googly eyes on the ghost’s head. Repeat steps 1-5 to make more ghosts.

6 For the garland, thread the needle with the string.

Pass it through the ghosts’ bodies and heads, one after the other – space them out along the string (below).

Or tie them onto the string.

YOU’LL NEED… ● Piece of card, about 15cm x 10cm ● Ball white wool ● Scissors ● Glue ● Googly eyes ● Darning needle (optional) ● String to hang up the ghosts

Monster eyes 1 Paint a green circle onto each plate. If they have an indented circular edge, use as a guide. Allow to dry.

2 Meanwhile, draw around a small bowl onto the black card and cut out two pupils for the eyes. Glue these onto the green circles.

3 Cut two small triangles from the white card and glue them onto the pupil and green iris as highlights.

4 Use the red pen to draw bloodshot veins on the whites of the eyeballs.

5 Cut each pipe cleaner into three lengths. Wrap each one around a pencil to make a spiral.

6 Tape six pipe-cleaner

spirals to the back of each eyeball for eyelashes.

FOR A PAIR OF EYES, YOU’LL NEED… ● Green paint ● Paintbrush ● 2 paper plates ● Pencil ● Small bowl ● Black card ● Scissors ● Glue ● White card ● Red Sharpie pen ● 4 black pipe cleaners ● Sticky tape

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Children should always be supervised by an adult when using scissors and other sharp tools or components

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Photographs: Lucky If Sharp. Crafts and styling: Christine Leech

Step 1

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Step 4

Step 5

Ghoul lanternS 1 Cut the bottom off the milk container (a grown-up should do this bit).

2 Draw two eye sockets onto the bottle on either side of the handle and colour them in with the black pen. To make the eyes dark, go over them with the pen a few times.

3 Draw on a mouth and colour in as before.

4 To make the hair, cut a rectangle of the tissue or crepe paper about

20cm x 15cm. Cut slits about 10cm deep along the long side, roughly 1cm apart. Roll the rectangle up and twist the bottom so it stays rolled. Push it into the top of the milk container.

5 Turn on the LED tea light and position the lantern on top. If you use a large milk container, you may need to use a string of battery-operated fairy lights instead of a single LED tea light.

104 | GOOD ASDAGOODLIVING.CO.UK LIVING

FOR EACH GHOUL, YOU’LL NEED… ● Scissors ● 1 empty, clean plastic milk container ● Black Sharpie pen ● Coloured tissue or crepe paper ● 1 LED tea light* or batteryoperated fairy lights

Children should always be supervised by an adult when using scissors and other sharp tools or components. *Do not use a traditional, naked-flame tea light with these lanterns

HALLOWEEN SPECIAL Pumpkin bunting

Step 1

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1 To make a pumpkin stamp, cut the apple in half and paint the cut side with the orange paint.

2 Press the apple half onto the white card, paint-side down. Lift and repeat; you will probably need to repaint the apple half every second or third print. Leave to dry.

3 Meanwhile, draw some pumpkin leaves with a pencil and cut out. Pinch slightly along the middle to give them some shape.

4 When the pumpkin shapes are dry, draw a brown stalk and black eyes and a mouth onto each one with the pens.

5 Carefully cut out the pumpkin shapes and glue a leaf to some of them.

6 Thread the needle with the string and sew

through the top of each pumpkin to create a garland, spacing them evenly. These pumpkin shapes also look great stuck onto cards – or use them to decorate a Halloween table.

YOU’LL NEED… ● Knife ● 1 apple ● Paintbrush ● Orange paint ● White card ● Pencil ● Scissors ● Green paper ● Brown and black Sharpie pens ● Glue ● Darning needle ● String

Day of the dead masks Step 1

Step 2

Step 3

Step 4 FOR EACH MASK, YOU’LL NEED… ● Felt-tip pens ● Paper plate ● Scissors ● Thin elastic ● Cocktail stick

1 Draw a skull shape onto a paper plate with a felt-tip pen.

2 Cut around the skull and cut out the eyeholes.

3 Use felt-tip pens to draw shapes all over the mask; the indented edge of the plate will help you to draw teeth. Colour the shapes in.

4 Make two small holes on either side of the mask with a cocktail stick.

Thread the elastic through the holes and tie in a knot.

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HALLOWEEN SPECIAL

ee i i ea

CR P NG T R L

Throw a terrifying Halloween bash – with a few quick tricks you can transform your home into a house of horror. Mwah-ha-ha!

S

pook out curious spirits with a front entrance that will make their hair stand on end. Pumpkins can be effective without carving if you place a few ominous black crows on top of them, and these fun light-up pumpkins make a great, safe alternative to tealights. Trick or treat?

Glow in the dark jointed skeleton, £1; light up pumpkin, £5

Gnome witch, £6; Frank gnome, £6; crow, £5; LED figurine pumpkins, £2 each

oe o e o e

CL S T TH B N No time for pumpkin carving this year? Plastic ones can add Halloween horror with a few LED candles placed inside to light up their spooktacular Selected stores only, subject to availability. Minimum spend may apply online.

40p bag charge and delivery charge may apply online

haunting smiles. And this translucent dancing skeleton with moveable arms and legs is sure to give all of your guests a fright, too.

GOOD ASDA.COM LIVING | 107

HALLOWEEN SPECIAL

Pumpkin fairy lights, £4; hanging spider web, £1 each; Halloween TV, £20

a ou e

W TCH Y R ST P You can decorate an entire house in a flash with wispy spiders’ webs.

Transform your staircase into a ‘scarecase’ by wrapping a tangle of webs around the bannister, then intersperse with pumpkin fairy lights for a ghoulish glow. Dial up the fear factor with our interactive Halloween TV. Press the buttons and wait to see shadowy spectres appear on the screen…

i ei

Photographs: Claire Lloyd Davies. Styling: Rob Merrett

FR GHT D L GHTS

As the witching hour approaches, vamp up your mantelpiece with freaky additions galore.

This teeth-chattering skeleton head is perfect for storing sweets or gruesome jelly brains inside. Or add the chill factor with a possessed doll that comes to life if you dare to press her hand…

Animated doll, £10; candy bowl skull, £5

108 | ASDA.COM

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

40p bag charge and delivery charge may apply online

HEALTH & WELLBEING

Letter to my teenage self How do you feel when you look back at photos of yourself as a teenager? Envious of your clear skin? Embarrassed by your hairstyle? We asked three women what they would say if they could to write to their 16-year-old selvesâ&#x20AC;¦

ASDAGOODLIVING.CO.UK | 111

Melanie Lawson, 45, is an entrepreneur. She lives in Brighton with her husband Clive, 47, and their three children Grace, 12, Oscar, 10 and Stella, eight. When she was 12, Melanie moved to Spain and spent her teenage years comparing herself to all the Spanish girls. ‘I can’t believe that I thought I was chubby,’ she says. Now, as she looks back, she wishes she had been kinder to herself…

Dear 16-year-old Melanie,

I cringe now when I remember that you won’t wear moisturiser because you think it will give you spots.

Your poor skin must be so dehydrated in Spain.

And with your penchant for sweets and fizzy drinks, it’s amazing that you only have the occasional outbreak of a few pimples!

‘I can’t believe you think you’re chubby.

Your body is perfect’

112 | ASDAGOODLIVING.CO.UK

Today, I don’t use lots of products, but I do invest in really good ones: a foaming cleanser, and a good serum.

With age and experience comes confidence. I look in the mirror and, of course, there are flaws, but I don’t let them worry me. I’m more concerned about health because I want to be around for my kids. And I never criticise my appearance

in front of the girls – the longer I can protect them from being self-critical, the better because it’s who you are on the inside that’s most important.’

Love, 45-year-old Melanie x

barebiology.com

‘Stop comparing yourself with other girls. You are you and you’re just fine as you are. In fact, you’re better than fine – you are lovely! Look at your olive skin and toned arms – even the heavy brows you used to moan about are in fashion now.

You spent your teenage years surrounded by slim, confident Spanish girls with long hair you envied, especially after a misjudged pixie crop that took forever to grow out. With time, you’ll realise short hair is chic and practical, especially with three kids you need to get out of the house every morning.

I can’t believe you think you’re chubby – you have the perfect, healthy body. Celebrate it because, trust me, it gets so much harder to stay in shape as you get older.

HEALTH & WELLBEING

Dennie Smith, 56, is the founder of a dating website. She lives in Caterham, Surrey with her husband Graham, 55, and has four grown-up children. During her teenage years, Dennie experimented with some beauty regimes she now regrets, one of which was rubbing harsh antiseptic into her skin. ‘I still have the scars!’ she says. But she’s learned from her mistakes: ‘Namely to leave your eyebrows alone…’

oldstyledating.co.uk

Dear 16-year-old Dennie,

‘Step away from the tweezers. Yes, I know it’s 1978 and thin eyebrows are all the rage, but they’ll never grow back and you’ll get them tattooed back on in 40 years.

Don’t say I didn’t warn you!

Compared with teenage girls today, you’re very naive when it comes to your appearance, but I think you’re happier as a result of that innocence.

You only have your friends to compare yourself with, although you do copy Farrah Fawcett, insisting on the same iconic flicked-out hairdo. She’s a natural beauty and I’m glad you follow her example by not wearing heavy foundation. There’s plenty of time for more make-up

as you get older – you don’t need it now.

The biggest mistake you made was rubbing neat antiseptic onto your face to get it “really” clean.

Years from now, you’ll still bear the scars.

Please stop – it’s really dangerous!

Today, I still continue my teenage habit of washing my face with just soap, water and a flannel.

However, now I’m more discerning, applying a facial soap with a muslin cloth. I buy a supermarket moisturiser because I think it’s as good as pricier brands.

I don’t have facials, but I do invest in my hair, getting it done regularly at the

salon I own. I firmly believe groomed hair is the key to looking and feeling good.

Now, I’m happy to grow old gracefully. I’m the same Dennie I was at 16 – just with a few more lines – and I should learn to channel your happiness when I look in the mirror.’

‘Don’t wear too much make-up.

You don’t need it’

Love, 56-year-old Dennie x

ASDAGOODLIVING.CO.UK | 113

HEALTH & WELLBEING

Nicola Londors, 30, is a PA and beauty blogger.

She lives in Bromley, Kent, with her partner and their seven-year-old daughter.

While she blogs about beauty now, she can’t believe some of the things she did as a teenager.

‘I actually used my mum’s iron to straighten my hair,’ she says. Now, though, she is a bona fide make-up hoarder…

‘You’re insecure about your body: you’re a size eight, but at 5ft 8in with a DD bust, you feel bigger, which makes you self-conscious even though you really don’t need to be.

I’m pleased that you’re confident in how you look, although you’re not really that interested in make-up (which is ironic considering that now I’m a beauty blogger and passionate about it!). In fact, your make-up bag has only five items in it, including a mousse foundation that is way too orange for your skin. To my horror, you also leave your mascara on for days and wash your face with only water! Oh dear…

While make-up isn’t your thing, you’re obsessed with your hair and love to experiment with colour and styles. But a word of warning: bending

over the ironing board and using Mum’s iron to straighten it will damage your hair. Permanently!

You’ve yet to discover social media, but when you do, remember that admiring someone else’s beauty doesn’t mean questioning your own.

Today, I’m happy to tell you that the confidence you

‘Remember to take off your mascara before bed’

114 | ASDAGOODLIVING.CO.UK

had in your face has lasted.

And while I may not be 100% happy with my body now – I’m a size 14 – I do realise this is the way I’m meant to be and I accept that. As a beauty blogger who follows models and

fitness stars on Instagram, you’ll be pleased to hear that I don’t put myself down for not looking like them. Today, I’ve learned to be inspired by other women’s beauty, without losing confidence in myself.’

Love, 30-year-old Nicola x

nicolasbeautyblog.com. Words: Eimear O’Hagan

Dear 16-year-old Nicola,

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

HOMES

PARENTING

MONEY

BEAUTY

Smart

Living WN COUNTDO AS TM TO CHRIS

Trisha Schofield of the Good Housekeeping Institute is our go-to for festive tips and hacks Zena Goldman, mum of three, on how to make the lead-up to Christmas more exciting. Find her at zenas-suitcase.co.uk Thrifty dad blogger Ricky Willis gives his tips on how to avoid the Christmas overspend. Find him at skintdad.co.uk Make-up artist and writer Carly Hobbs offers advice on festive beauty looks.

Follow her on Instagram @carlytoptip

HOMES

This month’s big question

ASK trisha…

‘How can I prepare for Christmas guests?’

QUICK HACK

‘HOW CAN I… COOL PROSECCO QUICKLY?’ 1 Dampen a few paper towels or squares of kitchen roll, wrap them around the bottle, then put the bottle in the freezer. As the water on the paper towels evaporates, it cools down the bottle faster than the surrounding air could do alone.

2 Also, freeze fruit such as strawberries or raspberries, then add these to your prosecco rather than ice, to cool it down without diluting your drink. They look pretty, too!

Scent from Santa Diffusers and candles add a lovely Christmassy feel to your home. For a subtle fragrance that won’t overpower a room, try a Yankee Candle Home Inspiration Sunlight on Snow Medium Jar, £9, with notes of white musk and sandalwood. Or go sweet with the Yankee Candle Home Inspiration Candy Cane Lane Medium Jar, £9 (above right). If you prefer a DIY job, get the kids to help you make pomanders by

pushing cloves into oranges to release a spicy, citrus perfume around your home.

Very merry Switching soft furnishings is another easy way to take your home from ‘winter is coming’ to full-on ‘deck the halls’. Jazz up a guest room with a cosy Brushed Red Tartan Double Duvet set, £17 (right), or add character to your bedroom with a fun Christmas Sausage Dogs Double Duvet set, £12.

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

ASDA.COM | 117

Smart

Living COUN TO CH TDOWN RISTM AS

George Home Princess Castle

PARENTING ASK ZENA…

‘What will keep the kids occupied this festive period?’

Cuddle up with a book Reading a festive or wintry story to your kids every evening is a great way to count down to the big day. Dig out some old books they haven’t read for a while, wrap each one in Christmas or brown paper and give it a number. Then get them to choose one to read each night before bedtime. They’ll love the trip down memory lane.

Elf yourself Turn your home into Santa’s workshop for a day at the weekend. Keep the kids busy by helping them bake Christmas goodies such as gingerbread decorations – then watch your favourite festive films together.

Plus, download the free* ElfYourself app to create a hilarious dancing video of you and your family!

range of interactive toys that kids can cherish for years to come includes a magical wooden George Home Princess Castle, £35. Unicorn fans will go mad for a cute and cuddlesome George Home Magical Light-Up Unicorn, £15. Or if they love fixing things, Asda’s Kid Connection Workbench, £15 (below), comes with all the plastic worktools they could possibly need to get the job done. Christmas sorted!

The gift of giving Look out for presents that are a little bit different. Asda’s great Selected stores only, subject to availability. Minimum spend may apply online.

40p bag charge and delivery charge may apply online. *Mobile data charges may apply

FOOD ASK gregor...

‘Any tips for making a perfect Christmas pud?’

Stir-up Sunday To allow the flavours of your Christmas pudding time to develop and mature, homemade puds are traditionally made on Stir-up Sunday, which this year falls on 25 November. Every member of the family should take a turn stirring the mixture while making a wish, so why not get all your pudding ingredients together and make it a family affair!

Christmas kick Once your pudding is made, store it in an airtight container in a cool, dry place.

For a moist, rich-flavoured pud, ‘feed’ it by pouring over 1-2tbsp brandy once a week. To encourage the liquor to soak into the pudding, poke a few holes in the top using a skewer. For a non-alcoholic version, try feeding your pud with cold tea instead – an English Breakfast blend works well, or use a herbal or fruit variety to give it extra zing.

Try something new For a twist on the classic, try a tropical Christmas pud with dried mango and pineapple in place of currants and other dried fruit. You could even add a touch of Bake Off glamour with Asda’s Paul Hollywood Ceramic Pudding Basin, £9.99.

ASDA.COM | 119

Smart

Living

MONEY

COUN TO CH TDOWN RISTM AS

ASK ricky…

‘How can I make sure I nail Christmas?’

Ask carly…

‘Any tips for pretty party make-up?’

Glam up your party look with a sprinkling of glitter so you’re ready to RSVP to all the festive fun this year…

The eyes have it The easiest way to pretty up peepers in a flash? Try a shimmery eyeshadow such as George Intense Pigment Eyeshadow in Stardust, £3. Work this silver shade across the whole eyelid with a shadow brush, then buff out the edges with a clean brush afterwards to give a soft, smoky look.

Cheek to cheek Adding sheen to the top of your cheekbones will get you glowing.

Try pearlescent George Glow Beam Drops, £4, in Aura for fair skin or Sunbeam if you have darker tones. Just tap a little into place with your fingertips and blend. Or, 120 | ASDA.COM

for a dewy look, add a little to your foundation.

Pucker up Make sure your pout gets in on the Christmas celebrations by slicking on George Matte Liquid Lipstick in Romance, £4.50. This deep winter rose shade is a sure-fire way to show off your lips!

Nail it Prep your nails for the party season with the oh-so-glittery George Long Lasting Nail Polish in Star Girl, £1.25. Apply one coat to keep things simple, or go for two to make the silver sparkle stronger.

Glow for it!

hard-to-buy-for friend?

Gift cards are a brilliant solution. Plus, if you pop into your local Asda from 19 Nov to 2 Dec, you’ll find 20% off selected gift cards including Google, £25, New Look, £25, Gap, £25, Casual dining, £20 and more. Bonus!

Play your cards right Struggling to think of the perfect pressie for that

PLASTIC UNWRAPPED Since Blue Planet II aired, plastic has been an issue that’s very much on our radar, especially at this time of year. That’s why, we’re making big changes.

From reducing the amount of plastic packaging in our Own Brand products by an initial 10% by February 2019, to making all our Own Brand packaging 100% recyclable by 2025. We’re also launching our first

re-usable non-profit mug in store and online – giving customers a great alternative to single-use cups and 25p off their drink whenever they use it in our cafes.

To reduce our 2018 Christmas waste, we’re removing the plastic window from the 1.6 million boxes of the Extra Special Mince Pies we sell each year, saving 4 tonnes of plastic.

Selected stores only, subject to availability. Minimum spend may apply online. 40p bag charge and delivery charge may apply online. *iOS only. Mobile data charges may also apply

Photographs: Getty Images

BEAUTY

Christmas delivery Tracking your spending as you go is key to getting organised for the festive season, and stocking up with Christmas goodies online is a great way to do this. Grocery delivery slots are open for all customers on ASDA.com from 19 November. If you have a Delivery Pass (see online for details), you can book your delivery slots from 16 November.

ADVERTISEMENT FEATURE

Chic & unique

Photographs: Paul Mitchell. Hair: Nadia Altinbas. Make-up: Isak Helgason @ Franks Agency

Looking for glasses to reflect your personality and style? Our exclusive new Opal Lux range is sure to turn heads

Included with your frames at no extra cost: ✔ Single vision or varifocal ✔ Anti-reflective coating Distinct™ lenses ✔ Thinner lenses (if required) ✔ Scratch-resistant coating ✔ Tints (optional) Asda Opticians accept prescriptions from other opticians. Available in stores with an Asda Opticians. Brands and frames subject to availability. For details, 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

ASDA.COM/OPTICIANS | 121

party on

RSVP yes to all those invitations… we have the perfect stylish, sophisticated and sparkly outfit for every festive occasion 122 | GEORGE.COM

the girls’ night out

This party season, think wide-leg jumpsuits, metallic maxis and pussy-bow blouses. Or power dress in a sassy trouser suit. The party won’t start until you walk in!

From left: jumpsuit, 8-24, £20; maxi dress*, 6-24, £22; blouse**, 8-24, £14; blazer, 8-24, £30; trousers, 8-24, £20 Selected stores only, subject to availability. Online delivery charges may apply. *Available from 12 November. **Available from 19 November. †Available from 25 October.

STYLE & BEAUTY

the surprise invite

Take a walk on the wild side with leopard print.

Wear it like a ‘neutral’ with denim, burgundy or khaki tones. Or go for gold – sparkle is never out of style at Christmas.

From left: Minidress*, 8-24, £22; blouse, as before

the christmas party Take your inspo from the 1980s with metallics and sequins galore. If black is your go-to, accessorise with sparkly jewellery.

Left: dress†, 8-24, £30. Far left: jumpsuit, 8-24, £25

the new year’s eve do

End the year in style – we’re talking embellished wrap dresses, OTT earrings and shoes as glittery as a disco ball. Who says less is more?

Dress, 8-24, £25; shoes, 3-9, £15

GEORGE.COM | 123

HEALTH & WELLBEING

Let’s

Play

Working with Children in Need, we’re proud to raise money to help kids explore the world of play…

M

aking friends and having fun is an important part of any child’s development, but for many kids in the UK, it’s not something that can be taken for granted. Which is why, once again, we’re supporting BBC Children in Need’s Power of Play Initiative. It funds a wide range of projects across the country to ensure that those children with physical or emotional limitations don’t miss out on the wonderful experiences of playtime; helping kids to socialise, thrive and enjoy life in a way that their parents may have thought was impossible.

Thanks to the hard work of our colleague fundraisers and the amazing donations of customers, the money raised in stores and online will go towards changing the lives of tens of thousands of children.

Turn the page to see how one little girl has been helped by the campaign…

ASDAGOODLIVING.CO.UK | 125

Grace and Danielle love playtimes at LD: NorthEast

As a newborn, Grace, now three, was diagnosed with Prader-Willi syndrome – a rare genetic condition that causes learning difficulties and an excessive appetite.

Her mum, Danielle, 26, tells us how LD:NorthEast, an organisation in North Tyneside that provides support to people who have learning disabilities and those who care for them, is ensuring Grace reaches her full potential.

Since 2015, thanks to Children In Need, LD:NorthEast has received a grant to cover all the costs of its project.

‘When Grace was born, she wasn’t like other babies; she didn’t really

feed and she slept a lot. We took her to the hospital a couple of times but were told this was just the kind of baby she was. However, when she was five weeks old, a health visitor felt that something wasn’t quite right and referred us to a paediatrician. The doctor carried out a number of examinations and said she was an overly floppy baby and he wasn’t happy with the way she was feeding.

When she was seven weeks old, the test results came back – that’s when we first heard about Prader-Willi syndrome.

They weren’t able to be specific about what would

126 | ASDAGOODLIVING.CO.UK

happen, or when, but they did say she’d continue to have little interest in food until she was about two, then go the opposite way.

She’d always be hungry and constantly looking for food, and that would be the reality for the rest of her life.

I’ll admit her dad Ross,

come to terms with it, but since we started attending LD:NorthEast when she was four months, the support has been incredible and now we know Grace can live her life to the fullest.

To begin with, I was terrified as it was a group of people who I didn’t know. I had no idea what to expect, but everyone was so welcoming and friendly and they went out of their way to help us.

Grace was sleeping all the time, and I remember thinking that she would never sit up by herself. One of the staff, Gillian, assured me she would, and now she can and it’s amazing.

‘Grace now has the confidence to be a real social butterfly 26, and I were devastated, that our perfect little girl had this condition we had never heard of and that the whole life we’d planned for her was going to change.

It took us a little while to

Words: Eimear O’Hagan and Lauren Franklin

‘WE NOW KNOW GRACE CAN LIVE HER LIFE TO THE FULLEST’

HEALTH & WELLBEING

LD:NorthEast has helped in countless ways over the years. Grace has gained a lot of skills that she probably would have got eventually, but has been able to master much quicker. She doesn’t communicate like a typical child and uses a signing technique called Makaton, which has really advanced her language skills – Gillian has been brilliant with that.

The family environment at LD:NorthEast has given Grace the confidence to be a real social butterfly; she has a best friend, Maisie, and it’s so funny when we watch them together.

Maisie loves to take charge and make sure Grace is doing her Makaton correctly – she’ll even

guide her hands to help her and that’s adorable to see.

I’m best friends with Maisie’s mum and she’s part of the extended family of staff and parents. We turn to each other for advice: if you’re having a hard day, it’s likely that another parent will have experienced the same thing and be able to help.

Prader-Willi won’t define Grace, and her dad and I say, given the choice, we wouldn’t take the condition away. She’s a cheeky, determined little girl who may have troubles, but with her character and strong will, she can achieve whatever she wants.

I wouldn’t change her for the world.’

HOW CAN YOU HELP? OUR TOP TIPS FOR FUNDRAISING… 1. Get Rambling Join the Countryfile Ramble for BBC Children In Need, either by hosting your own or find one taking place near you. Make every mile count by getting sponsored.

2. On Yer Bike! Whether it’s at the gym or on the road, take on a sponsored cycling mission as part of The One Show’s Rickshaw Challenge.

3. Pop Quiz Have fun and raise funds with

friends and family by hosting a Pudsey’s Big BBC Quiz. Download the 10-round video quiz, answer sheet and event poster from October.

4. It’s a Bake Off! Host a bake sale to raise money – for extra fun, give out small prizes for the tastiest and best-looking efforts.

5. Bring and Buy Sell crafts and goodies for donations. Everyone loves to bag a bargain and help a good cause.

Visit bbc.co.uk/pudsey for all the details on how to get involved and raise funds with your family this year.

ASDAGOODLIVING.CO.UK | 127

HEALTH & WELLBEING

These Pudsey ears can make even the most mischievous little ones look like butter wouldn’t melt!

Pudsey Spot Ears, one size, £3.50

Add some extra cool to your kid’s Children in Need look with this stylishly sporty shirt. Pudsey Long Sleeve Top, 1-8yrs, from £5

Support the charity to the tips of your toes with these adorable Pudsey & Blush socks. Pudsey & Blush Socks, younger 4 to older 5½, £1

The bear necessities

They’ll love snuggling up in a Pudsey-print sweater and joggers.

Pudsey sweater and joggers, both 1 to 7 yrs, from £5 each

Face up to it… This bold tee is ideal if you’re heading out and about to raise funds for Children in Need. Pudsey Face T-shirt, S-XXXL, £6

128 | GOOD LIVING

Support Children in Need with our super cute range of Pudsey and Blush fashions from George… every time you buy, you give!

Bear ears with sparkly spots and a bow. Could they be any cuter? Blush Spot Ears, one size, £3.50

Get ready for a sponsored dance-off in a glittery tee!

Pudsey Sequin T-shirts, adults S-XXL, £8; kids’ 3-14 yrs, £5 each

Enjoy Children in Need fun to the max in this cosy Pudsey onesie. Adult Pudsey Onesie, XS-XL, £12

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

BBC Children In Need Registered Charity 802052 and SC039557. LD:NorthEast Registered Charity 1054535

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Cold busters

When blocked noses, coughs and shivers take hold, our winter health essentials can help to soothe the symptoms

Photograph: Andrew Burton. Styling: Luis Peral

Get set for winter – the flu jab is available in Asda Pharmacies now*. Find one near you at ASDA.com/ storelocator

Berocca Energy Effervescent Tablets, £4.60 (15-pack; 31p each)

Anadin Extra Caplets, £1.95 (16-pack; 12p each)

Sudafed Blocked Nose Spray, £4 (15ml; £26.67/100ml)

Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online. Anadin Extra contains Asparin, Paracetamol, Caffeine. Sudafed Blocked Nose Spray contains Xylometazoline Hydrochloride. Night Nurse contains Paracetamol, Promethazine Hydrochloride, Dextromethorphan Hydrobromide. Keep medicines out of sight and reach of children. Always read the label. *Subject to availability. Appointment may be necessary. Customers are advised to call ahead, to ensure a pharmacist will be available at their chosen time

Night Nurse Liquid, £7.50 (160ml; £4.69/100ml)

ASDA.COM/GROCERIES | 129

GOOD LIVING

MY FOODIE LIFE

‘A good roast at a local pub can’t be beaten’

What food reminds you of growing up back home in Australia?

I was brought up by my dad, who wasn’t a great cook, and my grandmother, who overcooked everything. I remember clearly when my stepmum entered the fray and started cooking really well for us – it was amazing. She used to make a salmon mousse that was fantastic.

What’s your favourite British dish?

A good roast at a local pub can’t be beaten. The food in the UK has evolved massively since I first visited in the 1980s, although you Brits have always done a pretty mean cooked breakfast! That said, I still love an Aussie brekkie with lots of avocado and corn, alongside plenty of fresh fruit.

Do your eating habits tend to change much with the seasons?

I love this time of year as you get to move from lighter meals to heartier dishes. In the summer, my idea of great food is fresh fish with salad, but in the winter I like to eat a bit

‘

I still love an Aussie brekkie with lots of avocado and fruit

’

more stodge. Now is definitely the season to have that roast!

Do your kids eat lots of chocolate at Halloween?

Molly loves to get involved with the celebrations, and I do worry about the amount of sweets being eaten.

But I try not to stand in the way of anyone having a good time – and it’s not as if it’s every day. I’m often

working when it’s Halloween and I don’t mind missing the madness of it.

What do you eat when you’re touring?

If I’m doing an evening show, I’ll go for something like sushi, or nuts and a banana. After a show, it’s usually late, so I have something light like melon and prosciutto, or maybe a green juice without too much fruit sugar in it.

Do you stick to a healthy diet?

I’m a considered eater. I really believe in balance. I’ve tried a vegan diet and I’ve done juicing, and I think they both have huge benefits. But I now try to stick to a routine where I exercise, eat healthily and drink lots of water.

As a family, what do you love to eat?

We enjoy celebrating good food every day and we try lots of different dishes – Mexican, Lebanese, Japanese, Mediterranean… As long as it’s fresh, we’ll probably like it.

Are you a good cook?

Not really! Angela does most of the cooking as I’m usually off doing shows or travelling. When we’re at home in west London, we tend to go out to eat a lot as there are so many great restaurants nearby.

Jason is touring until March 2019; jasondonovan.com

JASON’S FOODIE HITS AND MISSES

HATE IT!

‘Liver and brains and anything a bit gruesome, such as haggis.’

130 | ASDAGOODLIVING.CO.UK

GUILTY PLEASURE ‘Takeaway – I love a good Indian curry with all the trimmings.’

RATE IT!

‘Any Asian food, particularly spicy Indonesian dishes.’

Words: Madeleine Spencer. Photographs: Getty Images

Australian singer and actor Jason Donovan, 50, lives in London with his wife Angela, 47, and children Jemma, 18, Zac, 17, and Molly, eight