Asda Magazine April 2015

FOOD

TREATS

FASHION

GIVEAWAYS

FREE

MARCH 2015 APRIL 2015

CREATE N YOUR OW R E T S A E EGGS!

Let’s get crackıng MAKE YOUR EASTER EGG-STRA SPECIAL!

+

Easter show-stoppers: One recipe – three great cakes Delicious mix and match family feast Get hooked on fsh Crafty ideas for kids PLUS lots of chocolate…

April 2015

CONTENTS

Enjoy an Easter feast with our mix-and-match lunch, chocolate eggs and brilliant bakes. Plus, fashion, kids’ crafts and ideas to spruce up your home 32

PROMISES To provide family friendly meals that: Save you time and money ………………

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

39

………………

Are nutritionally balanced, using everyday ingredients.

We love…

9 11

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

Asda gravity cake Prepare to be amazed Top picks This month’s must-have products

Food & drink 16 Spotlight on spring herbs Easy ways to add favour to your cooking 21 Honey Deliciously sweet and sticky recipes

26 The people behind Easter Find out how our seasonal goodies are produced 32 Masterclass Easter cakes for all abilities 39 Easter lunch made easy Take your pick from our tasty starters, mains, sides and desserts 50 Make your own Easter eggs Our cover recipe

53 Fish special Part two of our great seafood series 59 Food bites New trends, celeb chefs and more 63 Star suppers Delicious dishes on a budget 68 Extra special Check out our tempting Easter egg round-up 73 Make it fun Creative bakes and crafts to make with the kids APRIL 2015 | 3

91

21

ON THE COVER Chocolate eggshells with orange jelly mousse (p50) Photograph: Gareth Morgan Styling: Lauren Floodgate

73 68

106

Fashion

97 George style Our statement foral dress 99 Style notebook Five must-haves for April 100 The summer collection Master the boho trend 103 Time for elegance Gorgeous watches to glam up your outfts 104 City smart Versatile looks for day or night 4 | APRIL 2015

106 Get set for playtime Great kids’ clothing 109 #stylecouncil Pick your favourite dress – and you could win it!

This month

13 Asda news Outdoor living, toys and more 80 If it rains… if it shines Ideas to keep the kids busy over the holidays

85 Brighten up your home Simple tips and ideas 91 Easter blooms Flowers for all budgets 93 The Prince’s Trust Meet George Home designers 111 Up for grabs Win a weekend in Paris, plus other great prizes 114 Big debate Should kids be expected to earn their pocket money?

Asda editor Hannah McDermott Group content editor Rachel Simhon Deputy editor Sally Shore Art director Alex Nicholas Art editors Natalie Williams, Jack Cunningham Senior designer Melina Spasic Junior designer Susan Murphy Chief sub editor Kari Wilkin Senior sub editors Sue Sharrock, Gwennan Thomas Writer & sub editor Emma Dunn Food editor Glynis McGuinness Deputy food editor Gregor McMaster Food assistant Linzi Brechin Editorial assistant Shannon Wilson Account director Jo Brooks Acting account director Nicola Davey Account managers Amy Cawthorne, Hana Rathyal Account executives Nikki Little, April Rogers Head of client services Kirsty Ware George fashion director Michael Temprano Production director Melanie Clarke Sales director Simon Cockburn

When you have fnished with this magazine please recycle it.

Asda Magazine is published for Asda

by Publicis Blueprint Ltd, 82 Baker Street, London W1U 6AE; switchboard number 020 7830 3979; website publicis-blueprint.co.uk. Colour reproduction by Rhapsody Media, London. Printed in the UK by Prinovis.

Print sourced by HH Associates.

The promoter is Asda Stores Ltd unless otherwise stated. © 2015 Publicis Blueprint. 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.

For ketchup bursting full of Heinz Tomatoes Available in selected stores only, while stocks last.

EDITOR’S LETTER

Welcome to

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. MINIMUM SPEND AND DELIVERY CHARGES MAY APPLY ONLINE. *AVAILABLE UNTIL 5 APRIL

April

I love Easter – it’s a great opportunity to relax with family and friends. It’s like a mini Christmas but with less hassle. The food’s simpler to prepare and you have more time to savour it all.

To make your Easter extra-easy and delicious, we’ve got loads of exciting new recipes to try in our pick-and-mix menu. Our Lamb Cooked In A Salt Crust (p41) is perfect for large groups and guaranteed to impress – crack open the salt-dough case to reveal the mouth-wateringly juicy meat.

And if you only try one dish this month, make it our amazing cover recipe, Chocolate Eggshells with Orange Jelly Mousse (p50). They’re a great way to use up leftover chocolate, fun to create and you can adapt them to use as bowls for serving desserts, too.

Most importantly, organise an Easter egg hunt.

The trickier the search, the sweeter the eggs taste, so make sure your family work hard for theirs – ideally kitted out with bunny face framers like our mag team (right). Make your own and share your pictures with @asda on Twitter and Instagram using #Asdamag. Happy Easter!

HANNAH McDERMOTT Asda Editor

GET IN TOUCH Email me asda.editor@asdamagazine.co.uk, or write to The Editor, Asda Magazine, Asda House, South Bank, Great Wilson Street, Leeds LS11 5AD. Call Asda on 0800 952 0101 Like Asda @asda – #Asdamag Share your pictures #Asdamag

Our Reader Panel

For this special Easter issue, we invited readers to make some of our recipes and give us their verdicts.

Find out more about them here…

Fiona Gagg ‘I live in Cardif with my husband and two children, and work as a laboratory manager. Cooking is how I relax – the more involved the recipe, the better. Our favourite family meal is chicken korma.’

Samantha McCulloch ‘I’m a teacher at a primary school in Newcastle Upon Tyne. I also run a cookery club for the children there – it’s great fun!

My fance, David, and I enjoy making Italian meals such as pasta and risotto.’

Scott D’Arcy ‘I live in London with my girlfriend. I’m a writer now, but I discovered my love of food while working on Asda’s pizza and rotisserie counters. I’m told my lasagne and casseroles are especially good.’

The magazine team enjoying Easter

Check out our…

… handy kit to create your own Easter egg hunt trail.

From fun signs to egg tokens, it’s got the lot – just add chocolate!

Easter Egg Hunt Kit*, £2 APRIL 2015 | 7

£5

£2.74

*

SPECIAL OFFER – 500g BIG FAMILY PACK *Ofer available from the 27th March. Available in selected stores only, while stocks last. £5.48 per kg

PRODUCT AVAILABLE IN SELECTED STORES WHILE STOCKS LAST. MINIMUM SPEND AND DELIVERY CHARGES MAY APPLY ONLINE. PHOTOGRAPH: RIA OSBORNE. STYLING: TAMZIN FERDINANDO. FOOD STYLING: DENISE SMART

We love

Gravity-defying cakes are the With soft icing and moist sponge,

amazing new trend in baking. ours scores high for taste, too

Chosen by you Gravity-Defying Wafes, Bacon & Syrup Cake

£12

APRIL 2015 | ASDA.COM/MAGAZINE | 9

SMART BUYS

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. MINIMUM SPEND AND DELIVERY CHARGES MAY APPLY ONLINE. *TICKLED PINK, REGISTERED CHARITY NO. 1153433. **AVAILABLE FROM 6 APRIL. †AVAILABLE FROM 26 MARCH. ††BATTLEFIELD IS A REGISTERED TRADEMARK

New & exclusive to Asda

Shop for charity – 76p from each sale goes to Tickled Pink*. Bag, £2

Watch these colourful little fgures shake their hair to the beat of your music. Elektrokidz dolls, £15 each

Raise your hat to the new season with this cute trilby with lace and fower trim.

Crochet trilby hat**, £6

Top picks There are plenty of goodies to put a spring in your step this month.

Check out our favourites…

Wherever you see these icons, the products are available online and in store More fun and games from video blogger Alfe Deyes.

The Pointless Book 2

by Alfe Deyes†, £4

We’re barking mad for our Pablo the Pug cake.

Chosen by you Pug Cake, £10

Beat April showers in style.

Clear dome umbrella, adult size £10, kids £6

Be part of the action with this shooter video game.

Battlefeld†† Hardline PS4, £44

Pop-tastic snacks. Good& Counted Savoury Variety Popcorn, £1 (6-pack)

Explore magical locations.

Harry Potter Walking Tour of London, £19.20 for two, visit ASDA.com/gifts

Little ones will go quackers for this fun fufy robe. Toddler’s hooded towel, £7 APRIL 2015 | ASDA.COM | 11

Perfect for pre-dinner cravings!

NEW mini cubes of cheese

3 tasty selections

Available in selected stores only, while stocks last.

NEWS

news THIS MONTH’S

Easter fun, home makeovers, and more…

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. MINIMUM SPEND AND DELIVERY CHARGES MAY APPLY ONLINE. *ALLERGY UK

HELLO, SUNSHINE Spring into summer with the new Outdoor Living range from George Home. You’ll find everything you need, from outdoor furniture and heating to barbecues and hamper sets, with choices to suit every garden and budget. Our folding table and chairs set (pictured above), £49, is perfect for patios. To find out more, just pick up a catalogue in store today, or check out the range online at George.com.

Outdoor living

BE ALLERGY AWARE Did you know the number of people being diagnosed with allergies is rising each year?* To help, we introduced an allergy advice service at Asda Pharmacies. Plus, to make life easier for people with allergies and intolerances, we developed our ‘Free from’ range. You’ll find a wide variety of foods that are gluten, wheat, or dairy free, from pasta to chocolate biscuits. We also have allergen warnings on our packaging, where needed,

in line with government rules. ● Allergy Awareness Week, from 20-26 April 2015, aims to get everyone talking about the issues faced by people with allergies, with events and fundraising activities nationwide.

Call Allergy UK on 01322 619898 or visit allergyuk.org.

Baby & toddler event

From outdoor play to alfresco dining, make the most of your space.

Available at

Got a young family? Check out our Baby & Toddler Event, online from 18 April and in store from 20 April. You’ll find hundreds of ofers on big-name brands and our exclusive Little Angels range, plus savings on George clothing for kids.

From play mats and pushchairs to sleepsuits and nappies, we’ve got it covered at ASDA.com.

APRIL 2015 | YOUR.ASDA.COM | 13

TOP ROAST

Fancy a champion roast without any fuss? Our Butcher’s Selection Simply Roast In The Tray Large Beef Joint (£9/kg) has been voted Product of the Year (in the Convenience Category) in a poll of 10,175 shoppers by TNS. Just put it in the oven in the sealed tray to cook, then tuck in.

We also won Product of the Year (in the Food Category) for our Butcher’s Selection Chicken Simply Roast in the Bag (£5, 1.6kg; £3.13/kg).

The clever bag locks in favour, for a tender, tasty roast any night of the week.

If you’re looking to splash the cash on your home this spring, we’ve got a fantastic deal on the Asda Money Credit Card. When you spend more than £200* at George.com, the interest will be 0% for six months. Our award-winning credit card also gives you cashback on all your purchases, plus you can use it to make contactless payments.

Representative example: standard purchases 18.9% p.a. variable, representative 18.9% APR variable. Based on assumed total credit amount of £1,200.

Help a child Join us as we support children’s charities in your region this Easter. We’ll be collecting donations of chocolate eggs for local disadvantaged kids – then we’ll enlist the Easter Bunny to deliver them. So please drop an egg at the donation point in store (ask customer services where to fnd it), and help to give every child a sweet surprise.

BIG FUN FOR LITTLE ONES

Want to keep kids busy without breaking the bank? We have more than 100 ofers across toys, kidswear, entertainment and craft in our £5 & Less Event. Little ones will love Peppa Pig character fgures, £4 each. Or let them have creative fun with Benny Bunny’s Brilliant Bonnet Kit**, £1.

There are great deals on family fashions, too – see in store or visit George.com.

*For purchases of over £200 online at George.com (after any applicable discount): No interest shall be charged on qualifying purchase(s) for the six months following the date of purchase(s). After the six-month period the interest rate for Standard Purchases applicable to the account is then payable on any remaining balance of the purchase. To qualify, purchases must be made at George.com on a valid Asda Money Credit Card in a single transaction. The promotion may be withdrawn or extended by Asda Money at any time without prior notice. Terms and Conditions: Subject to status. Applicants must be aged 18 or over and UK resident (including Isle of Man and Channel Islands). The Asda Money Credit Card is issued by Sygma Bank UK, Chadwick House, Blenheim Court, Solihull B91 2AA.

14 | YOUR.ASDA.COM | APRIL 2015

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. MINIMUM SPEND AND ONLINE DELIVERY CHARGES MAY APPLY. **AVAILABLE UNTIL 5 APRIL. PHOTOGRAPH: SHUTTERSTOCK

HOME MAKEOVER ON THE CARDS

“One really wishes one had a little finger to stick out.”

Our poshest blend yet.

Find the tea that’s right for you Available in selected stores only, while stocks last

Spring herbs Add fresh, fragrant favours to all sorts of dishes with these versatile little leaves

FRESH HERBS CORIANDER

With a citrus favour and leafy aroma, fresh coriander is a cooking staple in Asian cuisine. Try the chopped stems in soups, or add the milder-tasting leaves to stir-fries towards the end of cooking.

CHIVES Chives belong to the onion and garlic family, but have a more delicate taste.

Chopped chives work well as a garnish for dishes such as soups and scrambled eggs, or sprinkled in sauces and dressings.

BASIL

Peppery with a hint of aniseed, basil is ideal in tomato-based sauces. Tear rather than chop the leaves, as they bruise easily. Add at the end of cooking for maximum favour.

THAI BASIL

This is a stronger, spicier version of standard basil, with purple stems.

Use it to add extra depth to Thai dishes, curries and stir-fries.

TARRAGON

A classic ingredient in French cooking, tarragon has a slightly bittersweet favour and an aroma similar to aniseed.

It’s great with chicken and fsh, or use it to favour vinegar.

SAGE Sage retains its intense, earthy favour well when cooked, so is ideal for slowcooked dishes such as stews or in stufng for roasts. Deep-fried sage leaves make a stunning garnish.

DILL The green, feathery leaves have a mild, sweet taste and are best added to dishes at the end of the cooking time, for maximum favour. Dill is often teamed with salmon and other fsh. It’s delicious in salads and makes a pretty garnish, too.

Liven up your dishes Make the most of our great range of fresh herbs with our classic recipes and tips, below and on the next page. From a rich meat marinade to a refreshing salad vinaigrette, It’s easy to use these aromatic leaves in your cooking. Don’t forget to try our tasty variations, too.

ROSEMARY

An intense, fragrant herb with woody notes, rosemary works well with lamb, chicken and potatoes, and adds interest to breads such as focaccia. Chop the leaves very fnely to use in dishes, or add a sprig while cooking, then remove before serving.

MINT

Packed with fresh, zingy favour, mint can be used in sweet and savoury recipes, as well as in hot and cold drinks, so it’s very versatile. With its cool, refreshing aftertaste, it provides the perfect balance for rich desserts, or you could use it to make a mint sauce for roast lamb.

Herbs + olive oil + lemon juice

+ garlic = marinade

MARINADES

PARSLEY

Parsley has a fresh, grassy taste that can enhance the favour of other herbs in recipes. It’s also delicious as the star ingredient in a simple fsh sauce. Flat-leaf parsley is stronger tasting than the curly variety.

Soaking meat or fsh in a herby marinade before cooking adds lots of delicious fresh favour, and also helps keep it meltingly tender.

For a classic marinade, mix chopped herbs with olive oil, lemon juice and a little garlic, plus seasoning. Add the meat or fsh and leave to marinate for at least an hour before cooking.

THYME

Other variations

The little green-grey leaves have a sweet, woody tang that blends well with other favours, without overpowering them. That makes thyme perfect for all sorts of dishes, from casseroles and risottos, to bread.

● Flat-leaf parsley works well in a marinade for pork fllet kebabs (above). ● Rosemary and lemon is a classic marinade combination for chicken. Or swap the rosemary for tarragon and add a touch of wholegrain mustard. ● Add Thai basil to a marinade to give a gentle heat to stir-fried pork strips.

APRIL 2015 | ASDA.COM/RECIPES | 17

FRESH HERBS

VINAIGRETTE

This type of dressing is the classic partner for a salad. The fragrant herbs and tangy white wine vinegar add a zing to the leaves. Vinaigrette also makes a great marinade or baste for meat during cooking.

Whisk together chopped herbs, olive oil, white wine vinegar and a splash of water, using a ratio of three parts oil to one part vinegar. You could also try garlic or chilli-favoured oils. Store vinaigrette in a jar in the fridge.

Other variations

= vinaigrette

PESTO

This Italian favourite is usually served with pasta, but classic basil pesto has lots of other uses. Try it stirred into rice salads, swirled into vegetable and bean soup, or spread on bread for sandwiches.

Whizz fresh basil, olive oil, grated Parmesan, toasted pine nuts and garlic in a food processor to make a paste; add extra oil, if you want to create a thinner dressing. If serving with pasta, add some of the cooking water to the pesto.

Other variations ● You can also try diferent herbs – a parsley pesto is delicious with

Basil + Parmesan + pine nuts pesto + olive oil + garlic =

gnocchi, or make a mint version to spread on lamb chops. ● Try pairing your herby pestos with other cheeses or nuts, too. Use pecorino to add a twist to a basil pesto, or walnuts in a parsley version. ● Freeze pesto in ice-cube trays to make mini portions you can add straight to dishes.

HERB BUTTER

Handy and simple to make, herb butter is an easy way to add wonderful favour to soups and sauces. It’s great melted on top of meat, fsh or vegetables, or simply spread on freshly baked bread.

Blend chopped herbs with softened butter, a dash of lemon juice and any other ingredients you fancy, such as garlic, plus seasoning. Roll into a sausage shape and wrap in clingflm, then chill in the fridge.

Other variations

Herbs + butter = herb butter 18 | ASDA.COM/RECIPES | APRIL 2015

● Team coriander and chilli butter with fsh, or add sage and garlic butter to pasta sauces. ● Put a slice of herb butter on fsh – whole, fllet or steak – then either grill it or wrap in foil and bake in the oven. ● Rub lemon and thyme butter over the skin of a chicken before roasting. It makes a great baste to keep it moist. ● You can freeze the butter in portions – just make sure they’re well wrapped up.

PHOTOGRAPHS: CLARE WINFIELD. STYLING: TAMZIN FERDINANDO. FOOD STYLING: NANCY MCDOUGALL

Herbs + vinegar + olive oil

● Basil vinaigrette is perfect drizzled over mozzarella and tomato salad. Or try a refreshing chive and lemon combination with pasta salad. ● For a tangy dressing for salmon dishes, add dill plus mustard. ● Use a chive or parsley vinaigrette to add interest to a classic potato salad. The potatoes absorb the dressing better if it’s mixed in while they’re still warm.

Š/Ž/™ Design Mars 2015

A tasty meal in minutes

In-store now!

Available in selected stores only, while stocks last. Mobile network charges may apply.

Minimum spend and delivery charges may apply online

AVAIL ABLE IN SELECTED STORES ONLY, WHILE STOCKS L AST

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

FLAVOUR OF THE MONTH

FLAVOUR OF THE MONTH

Honey

With its rich, complex favours and glossy, golden hues – from the palest yellow to the deepest amber – honey is nature’s very own sweetener. Try our deliciously gooey honey desserts and bakes

APRIL 2015 | ASDA.COM/RECIPES | 21

Mixed nut & honey baklava

The honey syrup in this Mediterranean classic soaks through the flo and nut layers for added sweetness

MAKES 30 PIECES READY IN 1HR 15MINS PLUS COOLING PRICE PER SERVING 27p 150g granulated sugar Finely grated zest 1 /2 lemon 150g Chosen by you Pure Clear Honey 150g walnuts 150g pistachios 100g unsalted butter, melted 270g pack frozen Jus-Rol Filo Sheets, defrosted

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

Put the sugar in a pan with the zest and 250ml water.

Stir over a low heat until the sugar has dissolved.

2 Bring to the boil and simmer, uncovered, for 8-10mins until syrupy.

Stir in the honey, then pour into a heatproof jug and leave to cool.

3 Chop the nuts fnely – in a processor or with a sharp knife – and mix together.

4 Grease a nonstick cake tin, about 21cm square, with a little of the butter. Take a sheet of flo; put the rest on a plate and cover with a clean, damp tea towel so it doesn’t dry out.

5 Brush the flo sheet with butter, then fold in half, so the butter is inside. Lay in the tin, trimming to ft if necessary. Butter 2 more sheets and fold as before.

Layer them on top, then brush with butter.

6 Cover with an even layer of the nuts. Drizzle on 5tbsp of the syrup.

7 Prepare 3 more sheets of flo as before. Layer on top of the nuts. Brush with more butter – you may not need all of it. Using a sharp knife, score the top 3 layers of pastry in 30 squares.

8 Bake for 30mins or until golden brown. Drizzle over the remaining syrup; leave to cool. Cut into squares.

Each 32g serving contains: ENERGY

FAT

SATURATES SUGARS High

589kj High High 141kcal 8.6g 2.4g 7% 12% 12%

SALT Low

9g 0.10g 10% 2%

of your reference intake.

Typical energy values per 100g: 1,841kJ/440kcal

FLAVOUR OF THE MONTH

Tip

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. MINIMUM SPEND AND DELIVERY CHARGES MAY APPLY ONLINE

As a rule, the paler the honey, the milder the favour. Try light acacia honey for a subtle taste, or darker orange blossom honey for an intense favour

Honey doughnuts (loukoumades) Our citrussy, sticky honey dipping sauce goes brilliantly with these fufy Greek-style doughnuts MAKES 26 READY IN 45MINS PLUS PROVING PRICE PER SERVING 12p 250g plain flour 7g sachet Asda Easy Bake Yeast 1 /2 level tsp ground cinnamon 225g clear honey Finely grated zest and juice 1/2 lemon, plus extra zest for serving 1tbsp rosewater Sunflower oil, for frying

1 Mix the four, yeast, cinnamon and a pinch of salt in a large bowl. Add 1tbsp of the honey and 250ml tepid water. Mix to form a thick batter. Cover the bowl with clingflm.

Put somewhere warm for about 45mins, until the dough has doubled in size.

2 Meanwhile, put the

remaining honey in a pan with the lemon zest and juice and rosewater, plus 100ml water. Stir to combine. Simmer for 3mins, then set the syrup aside.

3 Fill a deep-fat fryer or large pan one-third up with oil. Heat to 180C, or until a cube of bread turns golden in 60secs when dropped in.

4 Using a damp spoon, take 1tbsp of the dough.

Dampen your fngers and shape into a ball. Gently drop into the oil and cook for about 3mins. Cook as

many at a time as can easily ft in the pan – about 5 or 6. Turn with a slotted spoon as they cook, until golden brown all over.

5 Put the pufs on a plate lined with double-thickness kitchen roll, while you cook the rest of them.

6 Reheat the syrup and dip the hot dough balls in it, a few at a time. Serve warm, topped with extra zest.

Each 36g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

408kj Med Low Med Low 98kcal 4.3g 0.5g 6.5g 0.04g 5% 6% 3% 7% 1% of your reference intake.

Typical energy values per 100g: 1,134kJ/271kcal

APRIL 2015 | ASDA.COM/GROCERIES

|

23

Honey & pineapple cake Pineapple and orange zest add a tangy note to this honey-favoured bake, while a honey and coconut topping gives it a delicious, sweet crunch SERVES 12 READY IN 1HR 10MINS PRICE PER SERVING 28p 100g butter, softened, plus extra for greasing 227g can Asda Golden Pineapple Chunks, drained well 200g plain flour 2 level tsp baking powder 115g clear honey Finely grated zest 1 small orange 2 large eggs

FOR THE TOPPING 115g clear honey 50g butter, melted 25g desiccated coconut 1 Preheat the oven to 180C/ 160C Fan/Gas 4. Grease the base of a 20cm springform round cake tin with butter, then line with baking paper.

2 Put the pineapple on

READER’S VERDICT ‘This was easy to make and my children enjoyed helping. It tasted best straight after it was made – while it was still warm and the coconut topping was crunchy.’

Fiona Gagg

24

|

ASDA.COM/RECIPES | APRIL 2015

double-thickness kitchen roll for 5mins, to absorb any excess moisture. Chop fnely or blitz in a food processor, but don’t overdo it – you don’t want to end up with a puree. Use the leftover pineapple juice to make smoothies, fruity drinks and marinades.

3 Sift the four and baking powder together. Set aside.

4 Beat the 100g softened butter until creamy, then gradually beat in the honey and orange zest.

Beat in the eggs, one at

a time, adding a spoonful of the four mixture with the second egg.

5 Fold in the pineapple and remaining four. Transfer to the tin. Level the top.

6 Mix together the topping ingredients, then carefully spread on top of the cake.

Bake for 30-35mins or until a skewer inserted in the middle comes out clean.

Cool on a wire rack.

Each 78g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,041kj Med High Med Med 249kcal 13.3g 7.8g 16.4g 0.47g 12% 19% 39% 18% 8% of your reference intake.

Typical energy values per 100g: 1,335kJ/319kcal

FLAVOUR OF THE MONTH Honey-poached pears

Tip

PHOTOGRAPHS: RIA OSBORNE. STYLING: TAMZIN FERDINANDO. FOOD STYLING: DENISE SMART

Clear, or ‘runny’, honey can crystallise if left for a period of time. To fix it, stand the jar in hot (not boiling) water until it clears. Stir before using

The honey and vanilla syrup infuses into the pears, giving them a beautiful amber colour and wonderful favour SERVES 4 READY IN 45MINS PLUS COOLING PRICE PER SERVING 71p 150g clear honey Strip of orange zest 1 vanilla pod, split lengthways with a knife 1tsp rosewater (optional) 4 pears (not too ripe), peeled, stems left on 1 Put the honey in a pan big enough to hold the pears in 1 layer. Add 450ml water, zest, vanilla and rosewater, if using. Bring to the boil.

2 Simmer, partially covered, for 5mins. Add the pears.

Partially cover and simmer for at least 35mins, turning the pears occasionally, until they’re cooked through.

3 Remove the pears. Boil the syrup, uncovered, until reduced by half. Allow to cool, then discard the pod.

Pour syrup over the pears.

1

of your 5-a-day

Each 188g serving contains: ENERGY

FAT

747kj Low 179kcal 0g 9% 0%

SATURATES SUGARS Low High

0g 0%

41.4g 46%

SALT Low

0g 0%

of your reference intake.

Typical energy values per 100g: 397kJ/95kcal

APRIL 2015 | ASDA.COM/RECIPES | 25

The

n i people beh From chocolate eggs to dafodils, meet the suppliers working with Asda to bring you this year’s amazing Easter goodies

26 | ASDA.COM/GROCERIES | APRIL 2015

The hot cross bun baker

What’s the secret to the perfect hot cross bun?

According to Asda In-Store Baker Mark Oliver, it’s about getting the right balance of citrus fruit to spice. He spent months developing our special recipe, using sultanas from Turkey and Greece. ‘Our buns are traditional, with subtle notes of cloves and cinnamon,’ says Mark.

‘This year, we’ve added spices to the glaze for even more favour and a better shine.’ Freshness is also key, he adds. ‘Our buns are made from scratch in store each day*, and the cross is piped on by hand. I love to eat them toasted with lashings of butter.’

In-store Bakery Hot Cross Buns, 75p for 6-pack, or 2 packs for £1

Serving suggestion Use leftover hot cross buns to make this easy and delicious Easter breakfast dish: slice in half, then dip in beaten eggs with a splash of milk. Fry in a lightly oiled pan until golden brown, then serve sprinkled with sugar and fresh fruit.

APRIL 2015 | ASDA.COM/GROCERIES | 27

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. MINIMUM SPEND AND DELIVERY CHARGES MAY APPLY ONLINE. *IN THE MAJORITY OF STORES.

t e r s a E nd

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. MINIMUM SPEND AND DELIVERY CHARGES MAY APPLY ONLINE. *AVAILABLE UNTIL 5 APRIL. ILLUSTRATIONS: ANDREW ROBERT DAVIES. PHOTOGRAPHS: ALUN CALLENDER, GEOFF FENNEY, GETTY IMAGES. 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

The smoked salmon expert We asked the team at Edinburgh Salmon Company to produce something amazing for us this Easter – and they didn’t disappoint.

Our Extra Special Lightly Smoked St Clements Salmon – made in the Scottish Highlands with ethically sourced fsh from the west coast and islands of Scotland – has an exceptionally delicate favour that sets it apart from other varieties.

‘We lightly cure the salmon with sea salt, then smoke it with oak and beech in iron kilns for just an hour and a half,’ says James Piri, Line Manager at the frm. ‘It really lets the favour of the fsh shine through.’

The salmon is then hand-garnished with orange slices, lemon peel and lemon thyme. ‘The result is a lovely, subtle taste that tastes delicious with other favours or on its own,’ says James. ‘Our lightly smoked salmon can be cooked on the cedar wood presentation board to retain a succulence to the salmon, while also imparting a slight smoking favour.’

Extra Special Lightly Smoked St Clements Salmon, £10 (500g)

The artisan chocolatier

At frst glance, you might think our Extra Special Colour Splash Easter Egg (below right) was the work of American abstract painter Jackson Pollock. But it’s actually the creation of Walkers Chocolates, a Birmingham-based family business.

Their artisan chocolatiers splash on the all-natural colours by hand, in a unique, labour-intensive process.

The team go the extra mile to produce the fnest chocolate for our eggs, too. Technical manager Dean Hardie says, ‘We have a much longer than usual conching [mixing] time, which allows the favours to really develop. We use Ghanaian cocoa beans, for a rich, mellow taste, and add vanilla from Madagascar and Reunion Island to enhance the taste.’

Serving suggestion For simple, delicious canapes, serve our smoked salmon on lightly buttered rye bread, with a garnish of fresh dill.

28 | ASDA.COM/GROCERIES | APRIL 2015

The liquid chocolate is then poured into moulds, which are hand-turned, to form eggs ready to be decorated.

‘It’s a top-quality, larger than average egg that will appeal to both adults and children,’ says Dean, whose team is supplying 17,000 of the colourful treats to us this Easter. Extra Special Colour Splash Egg*, £6 (245g)

‘We use Ghanaian cocoa beans, for a rich, mellow taste’

The winemaker

Easter is an important time at the Zilzie Estate – it’s when the grapes for its fagship Viognier wine are harvested. ‘We leave them on the vine for longer than our other varieties,’ says Andrew Forbes, who runs the family business with his older brother, Steven. ‘It really concentrates the favour and brings complexity.’ The result is a fresh, full-bodied white, with stone-fruit favours and aromas of apricots and orange blossom that make it the perfect wine to accompany a leisurely Easter lunch.

The estate, in northwest Victoria, Australia, has been in Andrew’s family for over a century. For decades they grew wheat and farmed sheep. Then, in the early 1980s, his parents discovered the clay-loam soils were ideal for growing wine grapes. ‘We’re now on our 16th vintage,’ explains Andrew, ‘and we have 1,800 acres of vines.’ He supplies four diferent wines to Asda, including their great-value Viognier. ‘It really lends itself to food,’ says Andrew. ‘And on the world stage, it’s our most awarded and recognised wine.’

Zilzie Viognier, £4.85 (75cl)

*

Full on FRijj taste Thick, smooth and satisfying FRijj milkshake with less than 1% added sugar Low in fat, high in protein and a source of calcium and vitamin B12 Pick up your bottle in stores today! * 40% less sugar compared to FRijj Choc-a Chocolate and Seriously Strawberry.

Available in selected stores only, while stocks last.

The dafodil grower

‘They’re such a cheerful fower – they provide a burst of sunshine’

30 | ASDA.COM/GROCERIES | APRIL 2015

The caulifower farmer Caulifower is being tipped as one of this year’s trendiest foods, with the formerly humble veg taking a star role on menus at some of the world’s top restaurants. Chef Angela Hartnett is serving it with sole and black trufes at The Connaught in London. And according to ffth-generation farmer Tom Simmons, of Riviera Produce, it’s perfect for Easter meals, too. ‘Caulifower a classic partner for lamb,’ he says. ‘It’s also great for salads and dips.’ Tom is supplying Asda with more than 100,000 heads of caulifower this Easter, from his felds near the Cornish landmark of St Michael’s Mount. He and his team begin work at 5am to harvest the veg, ready to deliver to stores the next day, for maximum freshness. Tom says, ‘Cornwall is the best place in the UK to farm caulifower because of our warm winters and cool summers. We grow more than 100 varieties.’

Serving suggestion For a side dish with a diference, try making caulifower ‘rice’. Blitz forets in a processor until they resemble grains of rice, then cook through in the microwave before serving.

The chocolate innovator Thirty miles west of Dublin sits the small factory of Celtic Chocolates, makers of our Free From chocolate. With no dairy, gluten, wheat or egg, the range is ideal for people with allergies and intolerances, as well as vegans and vegetarians.

The idea came to company founder Joe Callery six years ago, after he was sent some samples.

He says, ‘Our Belgian supplier had made an alternative to milk chocolate with rice powder instead of milk.’ Inspired, Joe tested 22 recipes before hitting

the jackpot. Today, the range is sold year-round and continues to grow, with two new Easter eggs.

Both are made with 38% cocoa, Ivory Coast beans, for an intense, rich favour. ‘It’s the ingredients that make it,’ says Joe. Free From Easter Egg – with Choc Buttons*, £3 (115g); with Choc Orange Discs*, £3 (200g)

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. MINIMUM SPEND AND DELIVERY CHARGES MAY APPLY ONLINE. *AVAILABLE UNTIL 5 APRIL

Colin Martin left school at 15 with one ambition – to grow the best fresh produce in his home county of Lincolnshire.

His initial plan was to specialise in spinach and lettuce, but all that changed after he was persuaded to take over a neighbouring farm. ‘I had my arm twisted by a retiring farmer to farm his dafodils,’ says Colin. ‘I soon realised the UK climate could produce better fower yields and quality than anywhere else in the world.’

Today, more than 40 years later, he grows more than 20 diferent dafodil varieties, across more than 400 acres.

‘We harvest dafodils all year round, but they have strong associations with Easter all over Europe, so this is one of our busiest times,’ says Colin, who is dispatching 6 million of his best blooms to Asda stores nationwide this Easter. ‘Hundreds of pickers descend on the farm and the fowers are harvested entirely by hand.’

He’ll be sure to grab some bunches for his own home, too. ‘They’re such a cheerful fower,’ he says. ‘They provide a burst of sunshine after the dark days of winter and they’re a wonderful symbol of the new beginnings that come with spring.’

Dafodils, £1 (20 stems)

*From 30.03.15 – 24.05.15, 5p from every 250g promotional pack and 10p from every 500g promotional pack of Anchor block goes towards baking kits for schools. **Ofer valid until the 22nd April 2015. Applies to 250g pack. Available in selected stores only, while stocks last.

BUY ANCHOR® BLOCK BUTTER AND WE’LL DONATE FREE BAKING KITS TO SCHOOLS Baking is back on the curriculum and to celebrate Anchor® is giving schools FREE baking kits.*

**

£3

£1.70 each

PLUS: NOMINATE YOUR SCHOOL TO WIN A NEW KITCHEN AT ANCHORDAIRY.CO.UK/KITSFORSCHOOLS

Easter showstoppers One cake, three ways. Whether you’re an expert baker or just starting out, get the wow factor with our tasty creations

Flower bowl cake

Bunny cake

Fun for beginners

Easter egg cake

The next level The next basic cake with a ourlevel Decorate

Ideal for kids, with easy icing and marshmallow bunnies

with a cake our basic Deco cupcakes icing two-tone ofrate layer kes cupca icing one layer of two-t

Hardest to crack

Feeling confdent? Have a go at this layered sponge treat

Basic marble cake sponge Use this recipe to make the dome-shaped cake needed for all three of our designs. The rich, moist sponge is laced with chocolate for a marbled efect, but you can make a plain or all-chocolate sponge if you prefer SERVES 20 READY IN 1HR 20MINS PLUS COOLING PRICE PER SERVING 9p 175g butter, softened, plus extra for greasing 175g caster sugar 3 large eggs 155g self-raising flour 11/2 level tsp baking powder 25g cocoa powder 1tbsp milk

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

Grease an ovenproof 1L pudding basin. Line the base with baking paper.

2 Put 115g butter, 115g caster sugar, 2 eggs, 115g four and 1 /2tsp baking powder in a bowl. Beat for 2-3mins with an electric hand-whisk, until

ASDA.COM/RECIPES | APRIL 2015

pale and fufy. Set aside.

3 In another bowl, beat the remaining butter, sugar, egg, four and baking powder, plus the cocoa and milk.

4 Put alternate spoonfuls of the two mixtures in the pudding basin. Level the surface. Bake for 45-55mins, until risen.

To check if it’s ready, insert a skewer into the centre – it should come out clean.

5 Cool in the basin on a wire rack for 15mins. Turn out and leave to cool completely.

Each 38g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

618kj High High High Med 148kcal 8.7g 4.9g 9.1g 0.38g 7% 12% 25% 10% 6% of your reference intake.

Typical energy values per 100g: 1,628kJ/389kcal

MASTERCLASS Bunny cake

With creamy butter icing, fufy marshmallow bunnies and crunchy ice-cream cone bunny warrens, this sweet creation is surprisingly easy to make. Get the kids to help SERVES 20 READY IN 2HRS 20MINS PLUS COOLING PRICE PER SERVING 20p 1 basic marble cake sponge, cooled (see left) 115g butter, softened 225g icing sugar, plus 3 level tbsp for decorating 2tsp milk 3 round ice-cream cones 75g desiccated coconut 1tsp green food colouring 9 white marshmallows Cake decorations, to make the bunny eyes and noses Pink food colouring 7 white mini marshmallows

12-15 small sugar flower cake decorations 1 Beat the butter, icing sugar and milk together, to make a fufy buttercream.

2 Stand the marble cake sponge, rounded-side up, on a cake board. Use a knife to cut out 3 ice-cream cone-size holes. Cut of both ends of the cone, then push the remaining middle piece into the holes

to make bunny warrens.

3 Spread the buttercream over the cake and board.

4 Mix the coconut with the green colouring. Sprinkle on the cake and press in with the fat side of a knife.

5 Mix the remaining icing sugar with water, to make a stif icing, then dab on 7 of the larger marshmallows to make bunny cheeks.

Use the cake decorations to make noses and eyes.

6 Using scissors, cut 14 slices from the other 2 larger marshmallows, for ears. Paint a pink stripe down the centre of each, then stick on the bunnies.

7 Use icing to stick on mini marshmallow tails.

8 Arrange the bunnies and sugar fowers on the cake.

Each 67g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,191kj High High High Med 285kcal 15.4g 9.4g 25.5g 0.40g 14% 22% 47% 28% 7% of your reference intake.

Typical energy values per 100g: 1,778kJ/425kcal

Share your photos with @asda on Twitter and Instagram with the hashtag #Asdamag

APRIL 2015 | ASDA.COM/RECIPES | 33

Flower bowl cake

As well as our basic sponge, you’ll need to make cupcakes for the fowers, then decorate them with two-tone icing. You can use other colours if you like SERVES 20 READY IN 2HRS 50MINS PLUS COOLING PRICE PER SERVING 36p 1 basic marble cake sponge (see p32) 100g caster sugar 2 medium eggs 100g self-raising flour 1 /2 tsp baking powder 100g unsalted butter, plus 115g for the icing 225g icing sugar 1tsp vanilla extract Asda Pink Natural Food Colouring 2 x 114g pack Cadbury Fingers White Chocolate Biscuits You will also need 12 paper fairy cake cases 12 cocktail sticks Ribbon, to decorate 1 Preheat the oven 180C/160C Fan/Gas 4.

Put the fairy cake cases in a bun tin. Put the caster sugar, eggs, four and baking powder, plus 115g butter, in a bowl. Beat for 2-3mins, until light and creamy. Divide the mixture between the paper cases.

Bake for 15mins, or until risen and golden brown – the tops should spring back

when lightly pressed. Leave to cool on a wire rack.

2 Beat together the rest of the butter, icing sugar and vanilla, until light and fufy.

It’s best to use an electric hand-whisk for this.

3 Stand the marble cake, rounded-side down, on a plate. Trim of the edges of the top third of the cake to make a dome shape.

4 Spread over enough of the buttercream to cover.

5 Divide the remaining buttercream into two equal portions. Colour one pale pink using 3-4 drops of the pink food colouring.

6 Fit a piping bag with a star nozzle. Spoon the buttercream into the bag – the cream-coloured half on one side and the pink on the other. This gives a twotone efect when piped.

7 Starting in the centre, pipe a spiral of buttercream on top of each cupcake.

8 Stick the chocolate fnger biscuits, lengthways, all along the base of the cake.

9 Push a cocktail stick into the base of each fairy cake

through the paper case.

Push the other end into the top of the marble cake, to secure. Use the other cupcakes to cover the rest of the iced sponge (make sure there are no cocktail stick points poking out).

10 Tie a ribbon around the base and secure with a bow.

Each 92g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,647kj High High High Med 394kcal 22.1g 12.9g 32.2g 0.55g 20% 32% 65% 36% 9% of your reference intake.

Typical energy values per 100g: 1,791kJ/428kcal

Glynis’ tips ● You can make the basic marble cake sponge up to 3 days in advance – just store in an airtight container until ready to decorate. Or you could freeze it for up to one month. Once iced, the cake will keep for another 1-2 days. ● When piping icing, make sure your hands aren’t too hot, or the icing will become greasy in the bag. To cool, hold your wrists under cold running water. ● To use ready-to-roll icing to cover a sponge cake, frst lightly knead it into a ball.

Then, on a surface dusted with icing sugar, roll out the icing to form a round. To work out how large your sheet of icing needs to be to cover your cake, drape a piece of string across the centre of the sponge and down to the base on either side of the cake. Note the total length – this is how wide your round of icing will need to be.

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ASDA.COM/RECIPES | APRIL 2015

MASTERCLASS

APRIL 2015 | ASDA.COM/RECIPES | 35

Easter egg cake

The marble sponge cakes are covered in rich butter icing and a plain iced shell, then topped with chocolate eggs, for a feast of sweet favours SERVES 35 READY IN 3HRS 15MINS PLUS COOLING PRICE PER SERVING 29p 2 basic marble cake sponges (see p32) 115g granulated sugar 4 egg yolks 225g butter, softened 1tsp vanilla extract Chocolate flavour sugar strands 1 /2 500g pack Chosen by you White Icing Icing sugar, for rolling Sugar flower cake decorations Cadbury Mini Eggs* 175g pot Chosen by you Custard

36

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Tip

a knife, press chocolate strands all over the outside of the egg cup. Decorate with sugar fowers. Stand on a cake board.

6 Turn the other sponge cake rounded-side up. Cover with butter icing, then smooth on the ready to roll white icing (see tip, p34). Trim around the bottom, then sit the iced cake on top of the egg cup.

Tie a ribbon around the join.

7 Cut a hole in the top of the cake and fll with mini eggs.

Add custard ‘yolk’ to serve.

Each 71g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,111kj High High High Med 266kcal 14.2g 7.8g 24.1g 0.43g 13% 20% 39% 27% 7% of your reference intake.

Typical energy values per 100g: 1,565kJ/374kcal

ASDA.COM/RECIPES | APRIL 2015

We’ve used a special French butter icing made with sugar syrup, but you can use standard butter icing if you prefer *AVAILABLE IN SELECTED STORES ONLY UNTIL 5 APRIL, WHILE STOCKS LAST. PHOTOGRAPHS: STUART OVENDEN. STYLING: LAUREN FLOODGATE. FOOD STYLING: DAVINA PERKINS

1 Dissolve the granulated sugar in 125ml water in a pan. Heat to 108C, or until a fork dipped in it brings away strands of liquid sugar.

2 Lightly whisk the egg yolks with an electric whisk.

Pour the sugar syrup down the side of the bowl in a thin stream, whisking all the time, until mousse-like.

3 In a separate bowl, beat the butter until soft, then add to the egg mixture, 1tsp at a time. Add the vanilla. Chill for 45mins.

4 Cut a 2cm-thick slice of the fat top of one of the sponges. Spread icing on the cut-of layer, then stand the rest of the cake on top, rounded-side down, to form an egg cup shape. Cover with a thin layer of icing.

5 Using the fat side of

ADVERTISEMENT FEATURE

Hop to it

For great-tasting, quality bakes and treats, go on a hunt for our delicious Chosen by you Easter bakery range Whether you’re having a family get-together or just want to give the kids a treat, we’ve got something for everyone in our great range of Chosen by you Easter cakes and teatime goodies.

Serve a slice of tradition with

our Simnel Cake or, for a variation on a classic, try our Caramel & White Choc and Double Choc Hot Cross Buns.

The kids will love our Bunny Crumpets and Chick’s Nest Cake, too. Find these and lots more in our Bakery Aisle.

PRODUCTS AVAILABLE IN SELECTED STORES ONLY UNTIL 5 APRIL, WHILE STOCKS LAST. MINIMUM SPEND AND DELIVERY CHARGES MAY APPLY ONLINE. PHOTOGRAPHS: TOBY SCOTT. STYLING: DAVINA PERKINS. FOOD STYLING: VICKI SMALLWOOD

Easter tradition

Our delicious, rich, fruitflled Simnel Cake may be new, but the tradition goes back centuries – the sweet marzipan decorations are said to represent the true disciples of Jesus.

Chosen by you Traditional Easter Simnel Cake, £8 (serves 12)

Teatime treat

An Easter classic with a chocolatey, caramel twist. Chosen by you: Caramel & White Choc Hot Cross Buns; and Double Choc Hot Cross Buns, 85p each (4-pack; 21p each)

Breakfast bunnies

Crumpets never looked so cute or tasted so good – they’re lovely spread with butter and jam.

Chosen by you Easter Bunny Crumpets, £1 (4-pack; 25p each)

Chocolate heaven The whole family will love this fufy chocolate sponge with mini egg and chocolate curl decorations. Chosen by you Easter Chick’s Nest Cake, £8 (serves 16)

APRIL 2015 | ASDA.COM/GROCERIES | 37

Easter lunch

made easy

Choose your perfect feast from our delicious selection of starters, mains, sides and desserts – they’re quick and simple to prepare

EASTER YOUR WAY STARTER

Broad bean puree v This puree is full of fresh spring favours. We’ve served it on a mufn, but it makes a great dip, too

300g frozen broad beans 2 shallots, finely chopped 2tbsp olive oil 1 clove garlic, crushed 6 mint leaves 3 Chosen by you Muffins, halved 4tbsp creme fraiche 25g Wensleydale cheese, crumbled Rocket, to serve 1 Simmer the beans gently in boiling water for 5mins, or until tender. Drain well.

2 Cook the shallots in the oil over a medium heat for

STARTER

5mins, until soft, then add the garlic and cook for 2mins over a low heat.

3 Put in a bowl with the beans and mint, then blitz with a hand-held blender.

4 Toast the mufns and spread on the broad bean puree. Add a dollop of creme fraiche and a sprinkling of the cheese.

Season with black pepper and serve with rocket.

Each 105g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

720kj Med Low Low Med 172kcal 6.2g 1.6g 2.3g 0.42g 9% 9% 8% 3% 7% of your reference intake.

Typical energy values per 100g: 686kJ/164kcal

STARTER

Carrot & beetroot fritters v

Celeriac & almond soup

Sweet and earthy root vegetables with a crispy twist

Almonds enhance the nutty favours in the celeriac

SERVES 6 READY IN 30MINS PLUS RESTING PRICE PER SERVING 37p

SERVES 6 READY IN 40MINS PRICE PER SERVING 34p

2 medium carrots, peeled 2 fresh beetroot, peeled 2 spring onions, trimmed and sliced 2 level tsp dried cumin 2tbsp chopped coriander 4tbsp level plain flour 2 large eggs, beaten 3tbsp vegetable oil Salad, plus plain yogurt mixed with chopped mint, to serve

the four, stir well, then add the eggs. Mix together, then shape into 12 thin fritters.

3 Heat the oil in a large pan and fry the fritters for 2-3mins on each side. Drain on kitchen roll and serve with the salad and yogurt.

Each 100g serving contains: ENERGY

FAT

SATURATES SUGARS

of your reference intake.

Typical energy values per 100g: 607kJ/145kcal

1 Grate the carrots and beetroot. Squeeze out as much liquid as you can, then put on a plate between triple-thickness kitchen roll. Leave to rest for at least 20mins.

2 Put the spring onions and herbs in a bowl and add the grated veg. Sprinkle over 40

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SALT

607kj Med Low Low Low 145kcal 8.3g 1.5g 4.4g 0.10g 7% 12% 8% 5% 2%

ASDA.COM/GROCERIES | APRIL 2015

15g butter 1 small onion, chopped 1 stick celery, sliced 1 clove garlic, crushed 1tbsp chopped thyme leaves 1 celeriac, peeled and roughly chopped 750ml hot vegetable stock, made with 1 stock cube 1 bay leaf 75g Asda Reduced Fat Creme Fraiche 2tbsp pesto 25g flaked almonds, toasted 1 Heat the butter in a pan and cook the onion and celery for 4-5mins, until soft. Add the garlic and thyme, and cook for 1min.

Add the celeriac, stock and

bay leaf. Bring to a simmer and cook for 20mins.

2 Remove the bay leaf. Blitz the soup with a hand-held blender, stir in the creme fraiche and season to taste.

3 Divide between bowls.

Top with a swirl of pesto and a sprinkling of toasted almonds, to serve.

1

of your 5-a-day

Each 202g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

558kj Med Low Low Med 133kcal 9.5g 2.8g 3.4g 0.81g 7% 14% 14% 4% 14% of your reference intake.

Typical energy values per 100g: 276kJ/66kcal

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. MINIMUM SPEND AND DELIVERY CHARGES 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

SERVES 6 READY IN 20MINS PRICE PER SERVING 33p

MAIN

Lamb cooked in a salt crust

Encasing the joint in a salt crust helps seal in the juices, for extra-tender meat. The herbs and salt in the crust gently infuse into the lamb as it cooks, too.

Serve slightly pink for maximum succulence SERVES 6 PLUS LEFTOVERS READY IN 1HR 30MINS PLUS RESTING PRICE PER SERVING £2.04 1 Butchers’s Selection Bone In Half Lamb Leg (about 1.4kg) 1 /2 x 31g pack rosemary, plus sprigs to garnish 600g plain flour 450g cooking salt 3 large egg whites

Flour, for dusting Roasted garlic bulbs, halved, to serve 1 Preheat the oven to 190C/ 170C Fan/Gas 5. Pat the joint dry with kitchen roll.

2 Strip the leaves from the

rosemary and discard the stems. Finely chop the leaves. Mix with the four in a large bowl. Add the cooking salt and stir.

3 Add the egg whites and enough cold water – about 250-300ml – to make a soft but not sticky dough. Chill it if you have time (see tip below). Roll out on a lightly foured surface to a shape large enough to completely enclose the lamb.

4 Wrap the dough around the lamb, making sure

that there are no cracks – patch any gaps, to seal.

5 Cook in a roasting tin in the oven for 1hr for pink lamb, or 1hr 15mins for well done meat. Remove from oven and leave to rest in the crust for about 30mins.

6 Break of and discard the crust before carving. Serve with the roasted garlic, plus rosemary sprigs.

Each 150g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,713kj High High Low HIGH 410kcal 27g 12.9g 0g 1.95g 21% 39% 65% <1% 33% of your reference intake.

Typical energy values per 100g: 1,142kJ/273kcal

Top tip To make the dough easier to roll, wrap it in clingflm and chill in the fridge for at least 30mins beforehand.

Don’t worry if you don’t have time, though

Wine choice

The bramble fruit favours and spice in this Spanish red go well with the roast lamb. Extra Special Rioja Reserva (75cl), £5.75 2014

©

WORLD WINE AWARDS

B RO Z E N

For more lamb recipes, go to ASDA.com/recipes APRIL 2015 | ASDA.COM/GROCERIES | 41

MAIN

Butterfied lamb with juniper marinade In this alternative method for cooking Easter lamb, the joint is butterfied (bone removed and the meat opened out). This makes it cook more quickly and evenly – perfect for roasting or barbecuing SERVES 6 PLUS LEFTOVERS READY IN 1HR 30MINS PLUS MARINATING PRICE PER SERVING £2.37

1 Butchers’s Selection Bone In Lamb Leg (about 1.6kg) 300ml white wine 10 juniper berries, crushed 8 black peppercorns, crushed 1tbsp fresh rosemary leaves, finely chopped, plus extra to garnish 2 shallots, finely chopped 4tbsp olive oil Roasted vine cherry tomatoes, to serve 1 Put the lamb on a board, meatiest side down, and press with your fngers to feel where the bone is. Using a sharp knife, carefully cut along the bone to expose and then cut around it – keep the knife as close to the bone as possible.

2 Lift out the bone and cut away any excess fat. If some parts of the meat are thicker

MAIN

Polenta with mushrooms in a creamy garlic sauce v The rich, creamy mushroom sauce is the perfect partner for the subtly favoured polenta slices SERVES 6 READY IN 40MINS PRICE PER SERVING 85p 25g Merchant Gourmet Porcini Dried Mushrooms 250g pack chestnut mushrooms, sliced 2 cloves garlic, crushed 2tsp dried mixed herbs 50g butter 2tbsp brandy (optional) 6tbsp creme fraiche 750g Italfresco Ready made Polenta, sliced 2tbsp chopped parsley, to garnish 1 Boil 400ml water, add the dried porcini mushrooms and leave for 25mins to soak. Meanwhile, cook the 42

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chestnut mushrooms, garlic and mixed herbs in 25g butter for 10mins, stirring.

2 Drain the soaked porcini mushrooms, keeping 100ml of the water. Add both to the pan with the brandy, if using. Simmer for 2mins.

Add the creme fraiche.

Cook for another 1min.

3 Fry the polenta in the rest of the butter for 2-3mins on each side. Serve with the mushrooms, plus parsley.

Each 217g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

636kj Med High Low Low 152kcal 13.7g 8.7g 0.7g 0.22g 8% 20% 44% <1% 4% of your reference intake.

Typical energy values per 100g: 293kJ/70kcal

ASDA.COM/RECIPES | APRIL 2015

than others, make a cut in the fesh, taking care not to slice right through. Lay between 2 sheets of clingflm and bash lightly with a rolling pin.

3 Put in a shallow dish. Mix the wine with the juniper berries, peppercorns, rosemary, shallots and oil.

Pour over the lamb. Cover with clingflm and marinate in the fridge for at least 3hrs, or overnight, turning occasionally.

4 Preheat the oven to 190C/170C Fan/Gas 5, or heat the barbecue. Cook in the oven for 30-40mins, or barbecue for 15-20mins on each side, until cooked through. Garnish with rosemary leaves.

Each 190g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,669kj Med High Low Low 399kcal 20.9g 6.1g 0.6g 0.38g 20% 30% 31% <1% 6% of your reference intake.

Typical energy values per 100g: 879kJ/210kcal

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. MINIMUM SPEND AND DELIVERY CHARGES 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

EASTER YOUR WAY

MAIN

South Americanstyle salmon The Peruvian-style favours in this dish – zesty lime with a chilli kick – are a big food trend right now, and complement the taste of the fsh perfectly

SERVES 6 PLUS LEFTOVERS READY IN 1HR PRICE PER SERVING £1.58 Mild olive oil, for greasing 1 side of salmon (about 800g) 1 /2 small red onion, halved and thinly sliced Finely grated zest and juice 1 lime 1 red chilli, deseeded and finely chopped Few sprigs coriander, plus extra to serve Salsa, to serve

Let’s salsa A spicy salsa is great with this dish. If you have time, make your own using avocado, tomato, red onion, chilli, fresh coriander and lime juice

1 Grease a sheet of foil large enough to fold around the salmon in a parcel. Put the fsh on the foil, skin-side down, and scatter on the onion, lime zest, chilli and a few sprigs of coriander.

Drizzle with the lime juice.

2 Wrap up to make a parcel, leaving room for air to circulate. Seal the edges.

Put on a baking tray. Leave for 20mins to marinate.

3 Meanwhile, heat the oven to 180C/160C Fan/Gas 4.

Bake the fsh for 25mins, then leave in the unopened parcel for another 5mins.

4 Open the parcel. Replace the coriander with fresh sprigs. Serve with salsa.

Each 145g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,031kj Med Med Low Low 247kcal 14.5g 2.6g 0.4g 0.15g 12% 21% 13% <1% 3% of your reference intake.

Typical energy values per 100g: 711kJ/170kcal

APRIL 2015 | ASDA.COM/RECIPES | 43

Wine choice

Elegant and fruity with a hint of almonds, this Italian white is ideal with the potato nests.

Verdicchio (75cl), was £8, now £5

SIDE

Green bean baked fries v

Who needs chips when you can have these fresh and crunchy alternatives? You could coat the beans a few hours in advance, then simply cover with clingflm and leave until you’re ready to bake SERVES 6 READY IN 40MINS PRICE PER SERVING 46p 400g pack Asda Green Beans, trimmed 100g breadcrumbs 25g ground almonds Grated zest 1 lemon 1 /2 level tsp dried mustard powder (optional) 25g flour 2 eggs, beaten 1 Preheat the oven to 200C/180C Fan/Gas 6. Line a baking sheet with baking paper. On a large plate, mix together the breadcrumbs, almonds, lemon zest and mustard powder, if using.

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ASDA.COM/GROCERIES

2 Put the four and eggs in separate shallow bowls and season the four. Dip the beans frst in the four, then the egg, and fnally in the breadcrumb mixture.

Roll to coat, then arrange in a single layer on the baking sheet, leaving gaps between them.

3 Cook in the preheated oven for 15mins, until golden and crisp.

Each 121g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

658kj Med Low Low Low 157kcal 5.4g 0.8g 2.3g 0.36g 8% 8% 4% 3% 6% of your reference intake.

Typical energy values per 100g: 544kJ/130kcal

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APRIL 2015

EASTER YOUR WAY SIDE

Potato nests with roasted carrots, courgettes & herb oil v With a fufy centre and crusty shell, potato nests are a tasty and attractive way to serve vegetables. You can roast almost any veg – try it with your favourites SERVES 6 READY IN 1HR PRICE PER SERVING £1.21

These vegetable-topped potato nests will keep for two days in the fridge.

For a quick, tasty lunch, reheat and serve with a poached egg

nests have formed a crust and hold their shape.

7 To serve, spoon the roasted vegetables into each of the potato nests and drizzle over the reserved herb oil.

1 Preheat the oven to 200C/ 180C Fan/Gas 6. Line a baking tray with paper.

2 Bring a large pan of water to the boil. Add the carrots and cook for 5mins. Drain thoroughly and set aside.

3 Mix together the oil, garlic and herbs. Set aside 2tsp of the oil, then toss the rest with the courgettes and parboiled carrots.

4 Put into a roasting tin and cook in the oven for 30-35mins, giving the pan a shake occasionally.

5 Meanwhile, heat the mash according to the pack instructions. Transfer to a large bowl and leave for 5mins. Once cooled slightly, use a wooden spoon to beat in the milk and egg yolk. Leave until completely cold.

6 Put the mash mixture into a piping bag with a large nozzle. Pipe into 6 nest shapes on the tray. Bake for 15-20mins, or until the

For a veggie version, leave out the pancetta

Each 265g serving contains:

1

ENERGY

FAT

1,164kj Med 278kcal 18g 14% 26%

of your 5-a-day

SATURATES SUGARS High Low

SALT Low

8.7g 6.9g 0.53g 44% 8% 9%

of your reference intake.

Typical energy values per 100g: 439kJ/105kcal

SIDE

Savoy cabbage with pancetta & pecans SERVES 6 READY IN 20MINS PRICE PER SERVING 41p 2tbsp olive oil 15g butter 1 /2 x 160g pack Chosen by you Diced Pancetta 2 cloves garlic, crushed 1 /2 savoy cabbage, sliced 50ml white wine or grape juice 50g pecan nuts, roughly chopped and toasted 1 Cook the pancetta in the oil and butter until crisp.

2 Turn down the heat, add the garlic and cook for 1min.

Add the cabbage, pour over the wine or juice and cook, uncovered, for 10mins.

3 Serve sprinkled with the toasted pecans.

Each 103g serving contains: ENERGY

FAT

SATURATES SUGARS Low

780kj Med Med 186kcal 15.5g 4g 9% 22% 20%

SALT Med

2.9g 0.41g 3% 7%

of your reference intake.

Typical energy values per 100g: 757kJ/181kcal

SIDE

Spicy roasted caulifower v Roasting caulifower gives it a delicious nutty-tasting sweetness SERVES 6 READY IN 1HR 30MINS PRICE PER SERVING 66p 1tbsp olive oil, plus extra for greasing 1 large cauliflower 2 level tsp garlic powder 2tsp chopped rosemary 2 level tsp paprika Zest and juice 1 lime 400g can Napolina Cherry Tomatoes 2 level tbsp unsalted pistachios, chopped 1 Preheat the oven to 200C/ 180C Fan/Gas 6. Grease a baking dish. Remove the leaves and tough stalk from the caulifower, then cut into forets. Put in the dish.

2 Mix together the oil, garlic, rosemary, paprika and lime juice and zest. Brush on the forets. Add 3tbsp water to the dish, cover with foil and cook for 1hr, until tender.

4 Remove the foil. Pour in the tomatoes, then sprinkle the nuts on the caulifower.

Cook for another 20mins.

1

of your 5-a-day

Each 210g serving contains: ENERGY

FAT

SATURATES SUGARS Low

439kj Low Low 105kcal 5.5g 0.8g 5% 8% 4%

5g 6%

SALT Low

<0.01 <1%

of your reference intake.

Typical energy values per 100g: 209kJ/50kcal

APRIL 2015 | ASDA.COM/GROCERIES | 45

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. MINIMUM SPEND AND DELIVERY CHARGES 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

Also great withÉ

350g Chantenay carrots, cut into chunks 3tbsp olive oil 1tbsp finely chopped fresh parsley 1tbsp finely chopped thyme leaves 1 clove garlic, crushed 2 medium courgettes, topped and tailed, cut lengthways and sliced 2 x 430g packs Extra Special Creamy Mash 2tbsp milk 1 egg yolk, beaten

EASTER YOUR WAY DESSERT

Lemon mousse with gin & lemon jelly This refreshing layered dessert is an ideal choice to end a rich Easter meal. If you’re serving it to children, replace the gin with extra lemonade

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. MINIMUM SPEND AND DELIVERY CHARGES MAY APPLY ONLINE

SERVES 6 READY IN 1HR PLUS SETTING PRICE PER SERVING 73p

DESSERT

Banana frozen yogurt with griddled pineapple v

FOR THE JELLY 5 leaves Dr. Oetker Leaf Gelatine 500ml Chosen by you Lemonade (don’t use diet lemonade – it won’t set properly) 100ml gin FOR THE MOUSSE 3 leaves Dr. Oetker Leaf Gelatine 140ml lemon juice 3 large eggs, separated 150g caster sugar Zest 3 lemons, finely grated 150ml double cream Mint leaves, to decorate 1 To make the jelly, lay 5 gelatine leaves in a shallow dish. Cover with cold water and leave to soak for 5mins.

2 Discard the water and gently squeeze the gelatine to remove excess moisture.

In a pan, heat 150ml of the lemonade until hot but not boiling. Remove from the heat, add the gelatine and stir until dissolved.

3 Put the gin and the rest of the lemonade in a jug.

Add the gelatine mixture and stir. Divide between 6 glasses and chill until set.

4 For the mousse, soak the 46

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This delicious frozen yogurt is a great alternative to ice cream, and it’s so easy to make SERVES 6 READY IN 15MINS PLUS FREEZING PRICE PER SERVING 40p

gelatine as before. Squeeze out excess water, then put the gelatine in a small pan with half the lemon juice.

Heat very gently until dissolved – be careful not to heat near boiling point.

5 Meanwhile, put the yolks, remaining lemon juice and 100g of the sugar in a large bowl. Stand the bowl over a pan of simmering water, making sure the base doesn’t touch the water.

Whisk with an electric hand mixer until thick and mousse-like. Remove the bowl from the pan and continue whisking until only slightly warm.

6 Whisk in the dissolved gelatine and most of the lemon zest, reserving some for decoration.

ASDA.COM/RECIPES | APRIL 2015

7 Wash and thoroughly dry the whisk beaters, then whisk the egg whites to form stif, glossy peaks.

Add the last 50g sugar and whisk again until stif.

8 In another bowl, whip the cream until thickened but still soft – if it gets stif, it won’t fold in properly.

Gently fold the cream into the lemon mixture, then fold in the egg whites, taking care not to knock the air out of them.

9 Divide between the glasses and chill until set.

To serve, decorate with mint leaves and the remaining lemon zest.

Each 173g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,028kj Med High Med Low 246kcal 11.4g 6.2g 22.5g 0.17g 12% 16% 31% 25% 3% of your reference intake.

Typical energy values per 100g: 594kJ/142kcal

3 bananas, very ripe 1 /2 x 405g can Carnation Cook With Light Condensed Milk 200g pot Chosen by you Fat Free Greek Style Yogurt 1 whole pineapple, skin removed 1 Mash the bananas in a bowl with a fork to make a pulp. Add the condensed milk and yogurt. Stir well.

2 Pour the mixture into a plastic container. Cover and freeze for at least 4hrs, or overnight.

3 Cut the pineapple into 12 slices. Heat a griddle pan and cook the slices for 3-4mins on each side. Serve with the frozen yogurt.

1

of your 5-a-day

Each 234g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

881kj Low Low High Low 211kcal 0.5g 0.1g 42.1g 0.02g 11% <1% <1% 47% <1% of your reference intake.

Typical energy values per 100g: 377kJ/90kcal

Servings: 12 Preparation time: 25 minutes Cooking time: 20 minutes CAKES 115g (4 oz) Stork tub 115g (4 oz) caster sugar 2 large eggs 115g (4 oz) self-raising four, sieved together with ½ teaspoon baking powder Chocolate Nest 40g (1½ oz) Stork tub 3 tablespoons golden syrup

METHOD 1. Place all cake ingredients in a mixing bowl and beat until well mixed.

Place in 12 muffn paper cases placed in a muffn tray.

2. Bake in preheated oven 190°C, 170°C fan, Gas mark 5 for 15-20 minutes. Cool.

3. For chocolate nest, gently melt Stork and syrup and stir in chocolate and cornfakes. Place a tablespoon of mix on each cupcake in a nest effect and leave to set. Serve decorated with Cadbury’s mini eggs or Asda jelly beans.

6 tablespoons drinking chocolate powder 18 tablespoons cornfakes or branfakes Decorate with Cadbury’s mini eggs or as an alternative Asda jelly beans.

Each 69g serving contains: ENERGY 1175kJ

281kcal 14%*

Fat

Saturates

Sugars

Salt

High

High

High

Medium

18%*

21%*

27%*

14%*

12.8g 4.1g 24.3g 0.83g

*% of an adults Reference Intake (RI) Typical energy values per 100g (1703kJ/407kcal)

Stork can be used straight from the fridge to create fuffy cakes.

For more fuffy Easter cakes visit bakewithstork.com Available in selected stores only, while stocks last

EASTER YOUR WAY DESSERT

Date, chocolate & almond torte v (GLUTEN FREE)

Everyone can enjoy this gluten-free treat. You can save time by preparing it in advance – the undecorated torte will keep for 2 days in an airtight container or can be frozen for up to a month SERVES 6 READY IN 1HR 30MINS PLUS COOLING PRICE PER SERVING 78p

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

Grease a 20cm springform

cake tin and line the base with baking paper. Put the almonds on a baking tray and cook in the oven for 5mins, until lightly toasted.

Tip on a plate to cool.

2 Whizz the almonds in a processor, or use a knife, to get a fnely chopped but not ground texture.

3 Finely chop the dates with a knife – if you use a processor, you may end up with a paste. Add to the almonds and mix with your

fngers to break up clumps.

4 Break the chocolate into squares. Whizz in a processor, or use a handheld blender, until fnely ground, leaving some small chunks. Add to the almonds and dates. Stir to mix.

5 Whisk the egg whites to form stif, glossy peaks.

Add the sugar, a heaped teaspoon at a time, whisking well after each addition.

6 Gently fold in the almond mixture, then put in the tin

and level the top. Bake for 45mins. Leave in the tin for 5mins, then turn out and cool on a wire rack.

7 Whip the cream until it just holds its shape. Spread a thick layer on the torte and arrange some of the raspberries on top, to decorate. Serve chilled, with the remaining raspberries.

Each 102g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

2,014kj High High High Low 481kcal 30.6g 13.3g 41.8g <0.01g 24% 44% 67% 46% <1% of your reference intake.

Typical energy values per 100g: 1,975kJ/472kcal

Contains no gluten

READER’S VERDICT ‘This delicious dessert was simple to make – it rose perfectly, cooked evenly and, thankfully, came out of the tin in one piece. Nobody left a single crumb on their plate.’

Scott D’Arcy

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ASDA.COM/GROCERIES | APRIL 2015

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. MINIMUM SPEND AND DELIVERY CHARGES MAY APPLY ONLINE. PHOTOGRAPHS: TERRY BENSON. STYLING: ROB MERRETT. FOOD STYLING: VICKI SMALLWOOD

125g Chosen by you Blanched Almonds 125g Chosen by you Pitted Dried Dates 125g Green & Black’s Organic Dark Chocolate (70% cocoa solids) 3 large egg whites 85g caster sugar 150ml double cream 250g raspberries

For more Easter dishes, go to recipes.ASDA.com/easter

PrOduCts available in seleCted stOres Only, While stOCks last. MiniMuM sPend and delivery Charges May aPPly Online. *see asda.COM/asda-PriCe-lOCk. **WOn third at the devOn COunty shOW in Class dP20, 21 May 2014. †WOn gOld at the glObal Cheese aWards in Class 709, 12 sePteMber 2014. ††WOn gOld at the british Cheese aWards in the Cheddar CategOry, 27 May 2014. ‡WOn silver at the internatiOnal Cheese aWards in Class dP231, 29 July 2014. PhOtOgraPh: tOby sCOtt. styling: davina Perkins. FOOd styling: viCki sMallWOOd

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The big cheese

Our award-winning Chosen by you Cheddars are now even better value, with a new range of pack sizes at incredible prices Chosen by you British Cheddars are now available in family-sized 500g blocks for £2.44 – that’s just £4.88 per kilo

good news for cheese fans – we’ve introduced three new bigger pack sizes of our Chosen by you british Cheddars, all at amazing prices.

Family-sized 500g blocks are just £2.44 each – that’s only £4.88 a kilo – and we’re promising to lock this price*. With our four awardwinning varieties, there’s a Cheddar to suit every taste, and you’ll fnd them in 250g and 800g packs, too.

Chosen by you Mature British Cheddar**, £2.44 (500g; 49p/100g)

Chosen by you Mild British Cheddar†, £2.44 (500g; 49p/100g)

Chosen by you Mature British Cheddar

Chosen by you Extra Mature British Cheddar††, £2.44 (500g; 49p/100g)

Chosen by you Medium British Cheddar‡, £2.44 (500g; 49p/100g)

aPril 2015 | asda.COM/grOCeries | 49

Make your own Easter eggs

Chocolate eggshells with orange jelly mousse

Crisp, thin chocolate shells with a tangy, creamy citrus flling. Spoons at the ready…

SERVES 12 READY IN 1HR 30MINS PLUS CHILLING AND FREEZING PRICE PER SERVING 71p 12 balloons 400g milk or plain chocolate 1tbsp sunfower oil (or sunfower oil spray) 410g can evaporated milk 2 x 298g cans mandarin segments in natural juice 135g pack Hartley’s Orange 1 Blow up the balloons to diferent sizes, varying from a small apple to a grapefruit. Line a baking tray with baking paper.

2 Break the chocolate into squares. Set aside half, then melt the rest in a large bowl set over a pan of simmering water – don’t let the base of the bowl touch the water.

Take the bowl of the pan and leave to cool for 5mins.

3 Rub or paint sunfower oil (or spray) lightly over each balloon. Use as little as possible, but make sure they’re evenly coated.

Flavour Jelly 250g Chosen by you Golden Marzipan Dr. Oetker Gel Food Colour in Neon Orange Asda Cake Angels in Tuxedo, for chick eyes 175g pot Chosen by you Custard 4 Dip each balloon into the melted chocolate and roll from side to side to cover to three-quarters of the way up. The chocolate should only be slightly warm for this – if it’s too hot, the balloons will burst. Shake to let any excess chocolate drip of. Stand on the lined tray, then repeat with the other balloons. Leave to set – for at least 30mins.

STEP 4

STEP 3

evenly cover the frst coating of chocolate. Leave to cool, then put in the fridge to chill and harden.

6 Meanwhile, chill the can of evaporated milk in the freezer for 30mins.

7 Drain the juice from the mandarins and measure out 225ml (keep the rest to add to drinks). Heat the juice in a pan until boiling, then remove from the heat.

Break the jelly into cubes, add to the juice and stir until dissolved. Pour into a jug.

Allow to cool but not set.

8 Tip the chilled evaporated milk into a large bowl. Beat with an electric or hand whisk until thick and frothy.

50 | ASDA.COM/RECIPES | APRIL 2015

STEP 12

STEP 8

9 Roughly chop the mandarins. Stir into the jelly, then pour into the milk. Fold together until the mixture is smooth.

STEP 9

5 Add the rest of the chocolate to the bowl and melt, as in step 2. Dip the balloons for a second time, as before, making sure to

10 Using small scissors, cut a hole below the knot of each balloon. Allow the balloons to shrivel, then carefully pull them away from the chocolate shells.

11 Divide the orange mousse between the chocolate cases. Chill in the fridge for 1-2hrs, until set.

12 Make the chicks. Colour a little of the marzipan orange.

Roll the rest into balls of diferent sizes to make chick bodies and heads. Use your fngers to pull out wings, and mark ‘feathers’ on the ends with a cocktail stick.

13 Lightly dampen the top of the chick bodies and put the heads on, pressing together lightly. Use the orange marzipan to shape feet and beaks, and stick on in the same way. Use black sprinkles from the Asda Cake Angels pack for eyes.

14 When the orange mousse is set, fnish the eggs by spooning a round blob of custard on top of each one to make a ‘yolk’.

Each 150g serving contains: ENERGY

FAT

SATURATES SUGARS High

1,243kj Med High 297kcal 13.2g 6.5g 15% 19% 33%

SALT Low

45g 0.15g 50% 3%

of your reference intake.

Typical energy values per 100g: 828kJ/198kcal

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. MINIMUM SPEND AND DELIVERY CHARGES MAY APPLY ONLINE. PHOTOGRAPHS: GARETH MORGAN. STYLING: DAVINA PERKINS. FOOD STYLING: LAUREN FLOODGATE

This clever recipe is an eggs-ellent way to use up leftover chocolate. All you need are some balloons for moulding the shells

EGGS TO MAKE

Zesty, citrus mousse filling crowned with a golden custard yolk

Balloons are used as moulds to create the delicate chocolate shells

ER COV CIPE RE

Tip Make sure the melted chocolate is only slightly warm when you dip the balloons in. If it’s too hot, they’ll burst!

Our marzipan chicks are so cute – get the kids to help make them APRIL 2015 | ASDA.COM/RECIPES | 51

Youngâ&#x20AC;&#x2122;s Salmon Fillets From the cold, clear waters of Norway

ÂŁ3.97 each

Find me in the chilled fsh cabinet Available in selected stores only, while stocks last. Pack weight 240g.

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PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. PHOTOGRAPHS: PHILIP WEBB. STYLING: TAMZIN FERDINANDO

Don’t know your sea bream from your sea bass? In the second part of our handy guide, we explain how to prepare and cook whole fsh

In part two, learn how to… ● Remove bones after

flleting a fsh ● Fllet a whole plaice or other fatfsh ● Skin a plaice fllet or any other fsh ● Scale a sea bass ● Remove the fns ● Gut and clean the fsh ● Fillet whole trout or other round fsh

SEA BREAM Sea bream has frm, white, faky fesh and a mild, sweet favour – making it a great choice for a range of fresh-tasting dishes.

Buy it whole, flleted or ready-to-cook stufed with chilli and coriander, from our Fish Counter, or get fllets from the Fish Aisle.

Cooking sea bream Try these ways of cooking versatile sea bream…

Baked Put our sea bream fllets in a greased dish.

Add a splash of white wine or the juice of a lemon mixed with water and fresh herbs, cover with foil and bake. This allows the favours to infuse into the fsh.

Pan fried Cook in oil with chilli and garlic. Serve on a bed of noodles tossed with soy sauce for a delicious, oriental-inspired dish in minutes.

Grilled Cooking the fsh under a grill creates a lovely contrast in textures, with tender fesh and crispy skin.

Works well with…

Sea bream is great with spicy favours, such as paprika or cayenne pepper. It’s also delicious served plain with a side of tenderstem broccoli and spinach fried with a little garlic and lemon zest.

APRIL 2015 | ASDA.COM/RECIPES | 53

Tip

PLAICE

Add lovely zesty favour to fsh by grilling it on a bed of lemon slices

Plaice is one of the most popular types of fatfsh, with white fesh and a creamy favour. You can buy it ready-flleted, or get whole plaice from the Fish Counter – look out for its striking red/orange-spotted skin.

Cooking plaice As with most fatfsh, plaice should be cooked quickly so it stays moist and retains its mild favour. Try it…

Deep fried Covered in breadcrumbs or batter, for a crunchy, golden coating and moist fesh.

Stufed Add chopped, cooked prawns, parsley, lemon zest and a dash of ketchup, for a tangy flling.

Shallow fried Fry the fllets in butter for crispy skin.

Works well with…

Try the classic combination of capers with butter-fried plaice fllets. It’s also delicious stufed with prawns and spinach, or crab and soft cheese.

1

SEA BREAM

Jerk grilled sea bream This Jamaican-style dish has a lovely spicy kick SERVES 4 READY IN 20MINS PRICE PER SERVING £2.73 4 sea bream fillets 3tbsp Asda Jerk Seasoning 3tbsp sunflower oil, plus extra for greasing Fresh pineapple, peeled and cut into fingers 1tbsp lime juice 1tbsp clear honey Salad and grilled cherry vine tomatoes, to serve 1 Slash the skin on each of the fllets. Mix the seasoning with the oil and rub over the fsh.

2 Grease the grill tray 54

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and lay the fsh skin-side down. Grill for 10mins on a medium heat, turning once, until cooked through.

3 Meanwhile, brush the pineapple with the lime juice and honey. Grill for 2-3mins. Serve with the fsh, plus salad and tomatoes.

2

Each 115g serving contains: ENERGY

FAT

818kj Med 196kcal 11.4g 10% 16%

SATURATES SUGARS Low Low

1g 5%

2g 2%

3

SALT Med

1.04g 17%

of your reference intake.

Typical energy values per 100g: 711kJ/170kcal

For more great sea bream recipes, go to ASDA.com/recipes

ASDA.COM/RECIPES | APRIL 2015

4

…fllet a whole plaice or other fatfsh ● Scale the fsh (see p56) with a sharp knife. Rinse with cold water to remove any loose scales. ● Cut down the centre of the body to the bone, then make a small cut across the tail. ● Turn the fsh over and make a Y-shaped cut at the top of the fllets, just below the head.

Then cut down the centre as before. ● Turn the fsh back over.

Insert the knife down the centre cut and move the tip in a long, sweeping motion to slice the fesh smoothly away from the bone – use your other hand to support the fllet as it comes away.

Then repeat with the other fllet. ● Flip over and repeat, to get 4 fllets.

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST

How to…

FISH SPECIAL

2 1

How to… …skin a plaice fllet – or any other type of fsh ● Place the fllet skin-side down on a board – if the fsh is slippery, sprinkle a little salt on the board to stop it sliding about.

Hold the tail with one hand and a sharp knife in the other. ● Make a small incision between the skin and the fesh next to the tail.

Holding the knife at an angle in the incision,

How to… …remove bones after flleting a fsh If you’re not using ready-prepared fllets, it’s a good idea to check for pin bones. These are tiny bones that are found in the fsh fesh, extending along both sides of the backbone.

To check, run your fnger frmly down the middle of the feshy part of the fllet, starting at the head and working down to the tail. When you feel a bone, simply remove it with your fngers. This can be a bit fddly, so use a pair of tweezers if you fnd it easier.

gently saw back and forth between the fllet and the skin, keeping the knife as close to the board as possible. ● Once you’re about two-thirds of the way along the fsh, you can pull the rest of the fllet away from the skin.

TIP If you accidently cut through the skin, use your fngers to peel a little of it away, then hold the rest tightly and continue carefully with the knife as before.

Plaice fllets with mushroom stuffing

Earthy, rich mushrooms add extra depth to the delicate favour of the plaice SERVES 8 READY IN 50MINS PRICE PER SERVING £1.59 1tbsp olive oil, plus extra for greasing 2 shallots, finely chopped 15g butter 250g chestnut mushrooms, finely chopped 1tbsp finely chopped thyme leaves 1tbsp finely chopped parsley 2 whole plaice or 8 fillets 1 Preheat the oven to 180C/ 160C Fan/Gas 4. Grease a shallow ovenproof dish.

2 Cook the shallots in the oil and butter for 2-3mins, until soft. Add the mushrooms and cook for 2mins, until they shrink and the juices start to run out. Continue to cook, stirring often, until the juices have evaporated – this will take about 6-8mins.

3 Tip into a bowl, add the thyme and parsley, then season. Leave to cool.

4 If you’re using whole plaice, follow our instructions (left) to fllet the fsh, then remove the skin (see above). If using pre-flleted fsh, just remove the skin.

5 Divide the stufng into 8 portions. Put a portion on top of the skinned side of each fllet. Fold over twice and tie with string.

6 Put in the greased ovenproof dish and brush lightly with oil. Cook in the oven for 18-20mins, or until the fsh fakes easily.

Each 112g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

436kj Med Low Low Low 104kcal 5.4g 1.6g 0.4g 0.22g 5% 8% 8% <1% 4% of your reference intake.

Typical energy values per 100g: 389kJ/93kcal

For more delicious plaice recipes, go to ASDA.com/recipes APRIL 2015 | ASDA.COM/RECIPES | 55

Sea bass parcels Adding Asian-style vegetables and ingredients to the parcel with the fsh will enhance its mild favour SERVES 2 READY IN 25 MINS PRICE PER SERVING £3.38 2 whole sea bass, gutted 1 pak choi, halved or quartered 1 red chilli, deseeded and finely sliced Spring onions, trimmed and sliced 1tbsp soy sauce 1tbsp sweet chilli sauce Lemon juice 1 Preheat the oven to 190C/170C Fan/Gas 5.

Descale the sea bass if necessary (see below), then remove the head, fns and tail. Rinse and pat dry.

2 Cut a large square of foil or baking parchment and put the fsh on top. Add the other ingredients and make a parcel, sealing the edges tightly but leaving room inside for the air to circulate. Put in a roasting tin and bake for 20mins.

Each 310g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,102kj Low Low Low Low 264kcal 5.9g 0.9g 5.9g 2.17g 13% 8% 5% 7% 36% of your reference intake.

Typical energy values per 100g: 356kJ/85kcal

For more tasty dishes, including our Honey & Lemon Sea Bass, go to ASDA.com/recipes

How to…

Sea bass is similar in shape to salmon, and has a wonderfully tender, meaty fesh and subtle favour. It can shine on its own, but it’s also great with the lively favours found in Asian cooking. Sea bass was once considered a luxury, but farming has now made it widely available and more afordable. Look out for fllets in the Fish Aisle, or whole sea bass at the Fish Counter, stufed with tomato and olive, or with a sweet chilli marinade.

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Cooking sea bass The frm fesh makes this a great fsh to cook whole…

Bake in a parcel Using foil or baking paper parcels helps lock in moisture and keeps the fesh juicy and tender (see recipe above).

Poach Gently heat fllets in milk with a bay leaf and seasoning for soft fesh.

Serve with parsley sauce.

Pan fry Fry fllets in a lightly oiled pan, skin-side down, for 3-4mins. Then turn over and cook for 1min.

Works well with…

An excellent partner for the strong, punchy favours of Asian dishes, such as chilli, garlic, ginger and soy.

ASDA.COM/RECIPES | APRIL 2015

…remove the fns The fns can contain sharp, little bones and should be removed before cooking. ● Use a pair of kitchen scissors to snip the fns of, taking care not to cut through the skin and fesh.

…gut and clean the fsh If the fsh hasn’t been gutted, you should do it after scaling. ● Make a cut along the belly from the head, two-thirds of the way down the body. ● Use your hands to remove the guts. You may need to cut away any small pieces that are stuck.

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST

SEA BASS

…scale a sea bass Our fsh has usually had the scales removed, but if you need to do it yourself, scrape them of under running water or on newspaper, as they tend to ping all over the kitchen!

This works for all whole fsh. ● Rinse the fsh under cold running water. ● Hold the tail tightly and use the back of a knife to scrape the scales of, working against the grain, from the tail to the head. ● Once you’ve fnished, rinse the fsh well to remove any loose scales.

FISH SPECIAL TROUT Trout is one of the mildest tasting types of oily fsh.

Freshwater rainbow trout, available flleted and whole from our Fish Counter, has lovely pink fesh, with an earthy, almost nutty favour.

Cooking trout

Trout is versatile, easy to prepare and quick to cook. You can…

Pan fry For tender, faky fesh and crispy skin.

Barbecue Stuf whole trout with herbs and butter, wrap in foil and cook on the barbecue for 12mins, for a delicious, smoky favour.

Works well with…

Fry trout with almonds or team with chorizo. Or for a quick meal, serve Asda Ready To Eat Smoked Trout Flakes with a potato salad.

Tip

Pan-fried trout fllets

The white wine sauce is indulgent but not too heavy SERVES 4 READY IN 15MINS PRICE PER SERVING £2.73 2 whole trout, gutted, or 4 trout fillets 25g unsalted butter 1tbsp sunflower oil 100ml white wine 2tbsp chopped parsley Baby potatoes, mangetout and babycorn, to serve 1 Season the trout with pepper. Heat the butter and oil until foaming, then cook, skin-side down, for 2-3mins or until the skin is crisp and the fsh is almost cooked through. Turn over

and cook for 1min. Do this in batches or the fsh will steam rather than fry.

2 Remove the trout and keep warm. Add the wine and parsley to the pan and simmer for 3-4 mins. Serve with the fsh and veg.

Each 264g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,458kj Med Med Low Low 348kcal 16.9g 5.8g 0.3g 0.26g 17% 24% 29% <1% 4% of your reference intake.

Typical energy values per 100g: 552kJ/132kcal

You’ll fnd more recipes, such as our Honey, Lemon & Mustard Trout, at ASDA.com/recipes

How to…

…fllet whole trout or other round fsh 1 Lie the fsh on its side.

Trace the backbone with your fngers, then use the tip of a knife to cut into the fesh slightly above the backbone.

2 Using a long, stroking motion and, keeping the knife against the bone, cut down through the fsh to remove the fllet completely.

3 Turn over and repeat on the other side of the fsh.

4 Remove any pin bones (see page 54).

To get really crispy skin on fried fsh, pat it dry with kitchen roll before frying

APRIL 2015 | ASDA.COM/RECIPES | 57

salmon With a slightly sweet favour and attractive pink fesh, salmon is always a popular choice. For a stunning main course, try a whole salmon served on a platter with lemon wedges – perfect for parties and family celebrations.

You’ll fnd our delicious whole salmon at our Fish Counter, along with whole sea bream, bass and trout

2

3

Impress your guests Fish is traditionally eaten on Good Friday, so why not start your Easter festivities with a whole salmon? First, preheat the oven to 180C/160C Fan/Gas 4. Prepare the fsh – see right – then either…

Stuf lemon slices and sprigs of thyme or dill into the cuts in the skin.

Or mix soy sauce, honey and lemon juice and brush over the skin.

Or make stufng with breadcrumbs, lemon zest and juice, dill and butter and put it in the cavity.

For crispy skin and frm fesh, simply put it in a large roasting tin. Or for moist fesh, wrap and seal it in a foil parcel frst. Bake for 30-40mins or until the fsh fakes easily.

To serve…

Fillet it at the table and serve hot with new potatoes, green vegetables and hollandaise sauce or mayonnaise.

Serve the leftovers cold with salad and herby mayonnaise or you could freeze them to eat another day.

58 | asda.com/Groceries | april 2015

How to… …prepare a whole salmon 1 use a sharp cook’s knife to remove the head, carefully cutting down behind the gills.

2 cut of the tail.

3 slash the fsh with a knife, about 2cm deep, along both sides, to ensure it cooks evenly. the cuts also allow any favourings and seasoning to work into the salmon.

For more wonderful ways with salmon, go to ASDA.com/recipes

products available in selected stores only, while stocks last. minimum spend and delivery charGes may apply online. photoGraphs: david munns. stylinG: tamzin Ferdinando. Food stylinG: sarah cooks

1

FOOD NEWS

BITES

From exciting events to fresh, new favours, discover what’s hot in the world of cooking

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. MINIMUM SPEND AND DELIVERY CHARGES MAY APPLY ONLINE. *£1 INTRODUCTORY PRICE, THEN £1.40. CORNBREAD AVAILABLE FROM 20 APRIL

KEEPING IT IN THE FAMILY

Cornbread is a North American classic – and now we’ve added it to our In-store Bakery range, inspired by an Asda colleague’s authentic family recipe from Canada. We’d tried cornbreads from lots of different suppliers when she told us about her secret recipe – golden, crumbly dough favoured with sweetcorn, cheese, onion and chilli. We were so impressed, we decided to launch it in store. Try it with sticky pulled pork or barbecued food.

Cornbread, £1*

Kew Gardens into a fruit and vegetable garden – and use what they grow to make delicious recipes. We met Raymond at Kew for a chat about all things food…

Five minutes with Raymond Blanc

The French-born chef is back, hosting new BBC2 show Kew On A Plate.

He teams up with wildlife expert Kate Humble to transform part of London’s

What’s your signature dish?

Confit Salmon. It involves cooking the fish at a very low heat – just enough to lose the rawness, but keep its wonderful colour.

The texture is melting and the favour delicate.

What are you most proud of in your career so far?

Teaching so many great British chefs, including

Northern stars

Manchester is fast becoming the go-to destination for foodies in the North, with a string of top restaurants launching there.

The official opening of the city’s first branch of top steak chain Hawksmoor attracted more than 4,000 emails from diners trying to book tables. And fans of Spanish food are enjoying tapas ‘with a modern twist’ devised by chef Nacho Manzano at the North’s first branch of Iberica.

Marco Pierre White and John Burton-Race, at Le Manoir aux Quat’Saisons [Raymond’s two Michelinstarred hotel-restaurant in Oxfordshire].

Any culinary disasters?

When I was 12, I tried to cook Crepes Suzette for my maman (mum). My crepe was like lace and beautifully thin. I folded it, put it in a Pyrex dish, and began to fambe it on gas. Bad idea.

Suddenly there was an explosion and the ceiling was covered in caramel.

I thought I would never be a cook, ever.

Can you share a top tip?

Seasonality has always been my mantra. Choose food from close to home – you get a better favour, better colour and better nutrients.

As a Frenchman, I do what my maman told me – grow food locally. I’m in Britain so I eat British food. I loved creating this garden [at Kew] because it fits with what I’ve done in my life. It’s about quality and freshness.

Kew On A Plate is on BBC2, Mondays at 9pm, or catch up on BBC iPlayer.

The ofcial series book is also out now.

APRIL 2015 | ASDA.COM/GROCERIES

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59

FOOD NEWS

Full of beans

WHAT WE’RE READING

If you love a good espresso, check out the 2015 London Cofee Festival, from 30 April-3 May. More than 22,000 people are expected to attend the event, at the Old Truman Brewery on Brick Lane, to celebrate the capital’s vibrant cofee scene. Visitors can sample a whole host of exciting new blends. Look out for…

Bulletproof cofee A mix of black cofee, butter and coconut oil – thick with a rich, creamy taste.

Almond fat white Made with almond milk, this has a sweeter taste and lower calorie count than a whole-milk fat white.

Cold brew Unlike iced cofee, which is brewed hot, the ground beans are steeped in cool water for eight hours or more, then fltered and served cold, for a less acidic, mellow taste.

BUGGING OUT

Fancy snacking on grasshoppers? It may not sound tempting, but eating insects is a hot trend among foodies.

London restaurant Archipelago is serving a Love Bug Salad – fried locusts and crickets, with a sprinkling of weaver ants ofered as an optional extra. And Mexican chain Wahaca recently put grasshoppers on the menu at its Southbank branch. But it’s not a new idea worldwide – grubs, beetles and even scorpions are eaten by 2 billion people around the globe.

60

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APRIL 2015

Food Assistant Linzi Brechin says…

‘Paul Hollywood’s British Baking is one of my favourite books – it’s got it all, with both sweet and savoury, and new and traditional recipes.

I bought it for my mum for Christmas, then ended up getting a copy for myself, too, as I kept wanting to borrow hers.

My go-to recipe for treating guests is the Honey Buns – they’re like a sweet, sticky alternative to hot cross buns. Or, for an easy dinner party starter, try the Baked Somerset Brie. It’s always a winner.’

Try our recipes, too For more honey-based bakes, including Mixed Nut & Honey Baklava , see p21

OUT & ABOUT

Taste Chocolate, at Bristol’s Harbourside area on 4-5 April, is a familyfriendly celebration of all things choccy. Entry is free.

The Great British Food Festival will feature a feast of cooking demonstrations, cake competitions and local food and drink producers.

From 10-12 April, at Stonyhurst College in Clitheroe, Lancashire.

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. MINIMUM SPEND AND DELIVERY CHARGES MAY APPLY ONLINE. *OFFER PRICE UNTIL 15 APRIL 2015, THEN £1.50. **AVAILABLE UNTIL 5 APRIL. 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

ADVERTISEMENT FEATURE

The perfect Easter Sunday lunch

Gather all the family together for a delicious holiday feast With chocolate buttercream and a gooey fondant flling.

Chocolate Egg Splat Cake**, £8 (1.496kg; 67p/100g)

Layers of chocolate sponge, mousse and glossy ganache.

Chosen by you Ultimate Chocolate Gateau, £4 (1.38kg; 29p/100g)

Light and crispy – just heat and eat from frozen in 4mins. Aunt Bessie’s 12 Golden Yorkshires, 98p* (220g; 45p/100g)

Elegant white and fruity red.

Extra Special: Pinot Grigio, was £7.98, now £5; Shiraz, was £7.25, now £5 (75cl each)

Treat family and friends to a succulent holiday ham.

Butcher’s Selection Smoked Gammon Joint, £9 (2kg; £4.50/kg)

Earthy fresh veg and fufy golden roasties. Asda Simply Roast: Winter Vegetables, £1.50 (450g; 33p/100g); Goose Fat Roast Potatoes, £1.50 (500g; 30p/100g); or 2 for £2.50

Tangy fnishing touches for your feast. Extra Special: Tewkesbury Mustard, £1.29 210g; 61p/100g); Mint Sauce, £1.29 (205g; 63p/100g)

Perfect for rich, tasty gravies.

Aunt Bessie’s Gravy Granules – Classic, Chicken and Onion, £1.39 each (240g; 58p/100g) APRIL 2015 | ASDA.COM/GROCERIES | 61

We make our pizzas using only the fnest quality ingredients.

The toppings are perfectly balanced on an irresistibly light and crisp base. This makes sure every slice has that fresh pizzeria taste we work so hard to create.

Once the fnal ingredient has been carefully placed your Ristorante pizza is frozen. This ensures that all favours are locked in at the peak of freshness.

All thatâ&#x20AC;&#x2122;s left to do is to simply place your pizza in the oven and unlock the freshly baked pizzeria taste at home.

Find us in the freezer aisle

WEEKDAY WINNERS

Star suppers Save time and money with our budget-friendly family meals – and enjoy a fuss-free Easter break

48p PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. MINIMUM SPEND AND DELIVERY CHARGES MAY APPLY ONLINE

per serving

Tip

Dry-frying croutons instead of adding extra oil keeps the fat to a minimum

Caesar salad with eggs & bacon This classic dish delivers plenty of crunch – with salty bacon, fresh lettuce and crispy croutons. We’ve also used a reduced-fat dressing SERVES 4 READY IN 25MINS 4 Smart Price Eggs 3 rashers Smart Price Unsmoked Streaky Bacon 2 thick slices bread (1-2 days old), cubed 1tbsp sunflower oil 1 Asda Cos Lettuce, torn into large pieces 4tbsp 40% Less Fat Creamy Caesar Dressing 40g Parmesan, shaved

1 Put the eggs in a small pan with just enough cold water to cover them. Put on the lid and heat until boiling. Remove from the heat. Leave the eggs in the covered pan for 8–9mins.

Or, if you prefer soft yolks, leave them for 7-9mins.

Drain and leave to cool.

2 Meanwhile, dry-fry the

bacon until crisp. Put on a plate lined with kitchen roll, then set aside.

3 Toss the bread in the oil until evenly coated. Tip into the pan and cook on a low-to-medium heat, turning often, until crisp and golden. Set aside.

4 In a large bowl, toss the salad with the Caesar

dressing. Cut the bacon into small bits.

5 Shell and quarter the eggs and arrange on top of the salad. Then add the bacon, croutons and Parmesan.

Season to taste.

Each 146g serving contains: ENERGY

FAT

SATURATES SUGARS Low

1,216kj Med Med 291kcal 20.4g 6g 15% 29% 30%

SALT Med

1.8g 1.02g 2% 17%

of your reference intake.

Typical energy values per 100g: 833kJ/199kcal

APRIL 2015 | ASDA.COM/RECIPES | 63

Tip Substitute ham for the salmon for a quick and easy carbonara

Spaghetti with smoked salmon Rich yet delicate Smart Price Smoked Salmon Trimmings adds a taste of luxury to this simple one-pot dish. The garlicky soft cheese is a handy fridge standby for cheat pasta sauces SERVES 4 READY IN 25MINS 300g Smart Price Spaghetti 320g Smart Price Peas (frozen) 120g Smart Price Smoked Salmon Trimmings 200g Chosen by you 50% Less Fat Garlic & Herbs Light Soft Cheese (or original flavour) Finely grated zest 1 lemon 1 Bring a large pan of water to the boil. Add the spaghetti, bring back to the boil and simmer fast for 10mins, adding the peas for the last 5mins. Drain, reserving 2tbsp of the cooking water.

2 Meanwhile, tear the salmon into small pieces.

3 Return the pasta to the pan and pour in the reserved cooking water.

Add the smoked salmon, soft cheese and zest, then toss gently to mix. Season with black pepper.

1

of your 5-a-day

Each 320g serving contains: ENERGY

FAT

1,834kj Low 438kcal 7g 22% 10%

SATURATES SUGARS Low Low

SALT Med

2.9g 5.8g 1.28g 15% 6% 21%

of your reference intake.

Typical energy values per 100g: 573kJ/137kcal

READER’S VERDICT ‘This was a quick and easy weekday meal, with hardly any washing-up!

The lemon zest added an extra-special kick. I had never put salmon with pasta before, but this recipe is a must-have for the future!’

Samantha McCulloch

72p per serving

WEEKDAY WINNERS Easy vegetable curry v Just one portion of this aromatic, slightly spicy curry provides three of your 5-a-day. It’s a great standby meal, as you can use almost any frozen vegetables or curry paste you have at home

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. MINIMUM SPEND AND DELIVERY CHARGES MAY APPLY ONLINE

SERVES 4 READY IN 25MINS

58p per serving

Ready in 25mins

Curry paste is a great time-saver for midweek meals as you won’t need to blend the spices yourself

2 x 120g packs Smart Price Golden Vegetable Savoury Rice 1tbsp sunflower oil 1 large onion, chopped 3 level tbsp Chosen by you Korma Curry Paste 400g can Smart Price Chopped Tomatoes 2tbsp tomato puree 200g Smart Price Cauliflower (frozen) 150g Smart Price Peas (frozen) 150g Chosen by you Baby Carrots (frozen) 550g can Smart Price New Potatoes In Water, drained 400g can Asda Organic Chickpeas In Water, rinsed and drained 1 Empty the rice packets into a pan and add 650ml cold water. Bring to the

boil, then simmer for 18-20mins, stirring occasionally, until the rice is tender and the water has been fully absorbed.

2 Meanwhile, heat the oil in a large pan over a medium heat, then cook the onion until soft. Stir in the curry paste and cook for another minute.

3 Add the chopped tomatoes, tomato puree, frozen vegetables, new potatoes and chickpeas.

Cover and simmer for 10mins, stirring from time to time, until the mixture has thickened.

4 Season to taste and serve with the cooked rice.

3

of your 5-a-day

Each 574g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

2,161kj Low Low Low Low 517kcal 8.6g 1.7g 18.4g 1.72g 26% 12% 9% 20% 29% of your reference intake.

Typical energy values per 100g: 377kJ/90kcal

Chicken with pesto Like an inside-out Kiev, this delicious chicken dish has a golden crispy cheese and breadcrumb topping for added texture SERVES 4 READY IN 45MINS PRICE PER SERVING £1.37 600g Smart Price Small Potatoes, cut into wedges 1tbsp sunflower oil, plus an extra 1tsp for the topping 4 Smart Price Chicken Breast Fillet Portions 4 level tbsp pesto 30g fresh white breadcrumbs 50g Parmesan, grated 320g Smart Price Sweetcorn (frozen) 1 Preheat the oven to 200C/180C Fan/Gas 6. Toss

the potatoes in 1tbsp oil.

Spread over a baking tray and cook in the oven for 35-40mins or until golden.

2 Meanwhile, line another baking tray with baking paper. Cut into one side of each chicken breast and slice almost all the way across to the other, then open out like a book. Put on the baking tray, cut-side up.

3 Mix the pesto with a third of the breadcrumbs and spread over the chicken.

4 Mix the remaining crumbs with half the Parmesan and put on the pesto topping.

Sprinkle on the rest of the Parmesan and the 1tsp oil.

5 Put in the oven with the potatoes for 20-25mins.

6 Simmer the sweetcorn in boiling water for 5mins, then drain and serve with the chicken and wedges.

1

of your 5-a-day

Each 418g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

2,274kj Med Low Low Low 543kcal 18.4g 3.3g 2.5g 0.84g 27% 26% 17% 3% 14% of your reference intake.

Typical energy values per 100g: 544kJ/130kcal

APRIL 2015 | ASDA.COM/GROCERIES | 65

WEEKDAY WINNERS

Tunisian-style omelette v

This lightly spiced North African-infuenced dish is packed with traditional favour. Cumin gives a warm, slightly bitter taste, while crushed chillies add a gentle kick to each deliciously rich and textured slice SERVES 4 READY IN 25MINS

225g sweet potato (peeled weight), cut into 1cm cubes 100g Smart Price Peas (frozen) 2tbsp sunflower oil 1 small red onion, chopped 1 red pepper, deseeded and sliced 1 level tsp ground cumin 1 /2 level tsp dried Asda Crushed Chillies

400g can chickpeas, drained and rinsed 6 large eggs, lightly beaten Salad and bread, to serve 1 Add the sweet potato to a pan of boiling water, bring back to boil and simmer for 5mins. Add the peas. Cook for another 5mins until the potato is tender. Drain.

2 Heat the oil in a frying pan and cook the onion until soft. Add the pepper and cook for another 3-4mins.

3 Stir in the cumin and crushed chillies and cook, stirring, for 2mins.

4 Add the chickpeas and stir to mix evenly. Pour the eggs into the pan. Cook on a low heat, without stirring,

until the eggs are almost set, with only a thin layer left uncooked on top.

5 Put the omelette under a preheated grill and cook until set. Serve with the salad and bread.

2

of your 5-a-day

Each 310g serving contains: ENERGY

FAT

SATURATES SUGARS Low

1,582kj Med Low 378kcal 19.2g 4g 19% 27% 20%

SALT Low

7.1g 0.93g 8% 16%

of your reference intake.

Typical energy values per 100g: 510kJ/122kcal

67p per serving

66

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ASDA.COM/RECIPES | APRIL 2015

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. MINIMUM SPEND AND DELIVERY CHARGES MAY APPLY ONLINE. PHOTOGRAPHS: HOWARD SHOOTER. STYLING: JENNY IGGLEDEN

Simple

You only need one pan to cook this quick dinner – so you’ll save time on washing up, too!

advertisement feature

Easter feast Celebrate with a succulent centrepiece roast from our Butcher’s Selection range fAmily fAvourite

Butcher’s Selection Unsmoked Gammon Joint

produCtS in SeleCted StoreS only, while StoCkS laSt. minimum Spend and delivery ChargeS may apply online. *offer priCe until 8 april, then £3.28. photographS: toBy SCott. Styling: davina perkinS. food Styling: viCki Smallwood

For an Easter lunch with a delicious diference, try our gammon – mouthwatering, prime-quality joints for you to roast or simmer. It’s made from the tastiest cuts of great-quality pork – bake with a sticky honey-mustard glaze to really bring out the favour of the meat. £6.46 (1.4kg; £4.62/kg)

celebrAtion speciAl

Butcher’s Selection Easy Carve Beef

A celebration meal calls for something special, and our easy-carve, extra-tender British beef really fts the bill. It’s expertly trimmed, then matured for 21 days, rather than the standard 15, to boost favour and succulence. Serve with Yorkshire puddings and all the trimmings.

Average weight 1.5kg; serves 5-6. (£5.97/kg)

All our Butcher’s Selection meat is bought direct from UK farms and prepared by expert butchers

crunch fActor

Butcher’s Selection Boneless Pork Leg Joint Juicy roast pork with crispy crackling is hard to beat and a great alternative to lamb.

Packed with favour and hand-scored for maximum crunch, it’s sure to please.

Average weight 0.8kg; serves 4. (£3.47/kg)

crowd-pleAser

Butcher’s Selection Extra Large Chicken

Deliciously moist and golden, with the high quality you’d expect from a Butcher’s Selection bird – and there’s plenty of it to go around, if you’re expecting guests.

Average weight 2.2kg; serves 5-6. (£2.78*/kg) april 2015 | aSda.Com/groCerieS | 67

Extra special On the hunt for best-ever Easter treats? Take your pick from our Extra Special range of premium chocolate eggs and goodies for a touch of indulgence 3 Juicy sultanas, cranberries and gold-lustre hazelnuts embellish a sumptuous dark and white chocolate egg

1 Deliciously decadent Cornish clotted cream fudges – our classic Handmade recipe, or Hot Cross Bun favour with spice, sultanas and candied citrus peel

2 Individual creamy chocolate hot cross eggs arranged in an 18-piece tower for a stunning centrepiece to share

1 Extra Special Cornish Clotted Cream Fudge Easter Collection, £2 (150g; £1.33/100g) 2 Extra Special Hot Cross Egg Tower, £10 (18-eggs; 450g; £2.22/100g) 68 | ASDA.COM/GROCERIES | APRIL 2015

3 Extra Special Luxury Chocolate Fruit & Nut Egg, £6 (245g; £2.45/100g) 4 Extra Special Colour Splash Egg, £6 (245g; £2.45/100g)

EASTER PARADE

7 A heavenly duo of decadent Belgian milk and dark chocolate eggs, smaller in size but still big on quality

PRODUCTS AVAILABLE IN SELECTED STORES ONLY UNTIL 5 APRIL, WHILE STOCKS LAST. MINIMUM SPEND AND DELIVERY CHARGES MAY APPLY ONLINE. PHOTOGRAPHS: LEO ACKER. STYLING: TAMZIN FERDINANDO

4 Hand-decorated rich milk chocolate made with Ghanaian cocoa beans

6 An opulent milk and dark chocolate egg with purple-shimmer honeycomb, chocolate curls and rich fudge 5 Irresistible Belgian chocolate – choose from dark chocolate, with 46% minimum cocoa solids, or luxurious milk chocolate

5 Extra Special Belgian Dark Chocolate Egg; Extra Special Belgian Milk Chocolate Egg, £2 each (100g)

6 Extra Special Bejewelled Milk & Dark Chocolate Egg, £6 (245g; £2.45/100g) 7 Extra Special Luxury Belgian Chocolate Egg Collection, £2 (2-pack; 50g; £4/100g) APRIL 2015 | ASDA.COM/GROCERIES | 69

Cracking fun for all the family

ThereÕs something for everyone with our Easter novelty and Free from treats Giant Egg-splosion Chocolate Bar, £6 (1kg; 60p/100g) A whopping 1kg bar of milk chocolate, decorated with sweets and sprinkles.

Decorate Your Own Egg, £2.98 (134g; £2.22/100g) Everything they need to create their own decorative design on a chocolate egg.

Egg & Spoon Race Set, £1.80 (132g; £1.36/100g) Perfect for Easter fun and games, with spoons, choccy eggs and bunny prize.

Yummy Fried Eggs, £1.85 (350g; 53p/100g) Fun jelly fried egg shapes, with a zingy orange and lemon favour.

70 | ASDA.COM/GROCERIES | APRIL 2015

Chocolate Carrots, £1.25 (104g; £1.20/100g) They’ll go hopping mad for these carrot-shaped treats with a soft milk chocolate centre.

Little Lambs, £2.98 (105g; £2.84/100g) Who could resist this sweet trio of milk and white chocolate lamb fgures?

EASTER PARADE

Free from...

There’s no need to miss out if you have a food allergy or intolerance.

Our Free from Easter eggs are dairy, wheat and gluten free, but still packed with favour, for a delicious alternative to milk chocolate. To fnd out how they’re made, turn to p30.

Free from Easter Egg With Choc Orange Discs, £3 (200g; £1.50/100g) Add a zesty twist with this choc and orange-favour treat that’s free from dairy.

PRODUCTS AVAILABLE IN SELECTED STORES ONLY UNTIL 5 APRIL, WHILE STOCKS LAST. MINIMUM SPEND AND DELIVERY CHARGES MAY APPLY ONLINE

Free from Easter Egg With Choc Buttons, £3 (115g; £2.60/100g) A classic egg that’s a truly scrumptious alternative to milk chocolate.

For even more delicious Easter goodies, why not check in store, or go online at ASDA.com/ groceries

‘Egg’cellent Breakfast!, £2.98 (150g; £1.99/100g) Tuck into our Easter-style full English breakfast – made from sweets on a chocolate plate.

Choices Choc Bunny Bar, 99p each (40g; £2.48/100g) Cute little dairy-free bunnies that are bound to put a spring in your step.

APRIL 2015 | ASDA.COM/GROCERIES | 71

EASTER CRAFT

Make it fun Get crafty this Easter with our ideas for creative makes and bakes, from cute bunny bunting to egg-shaped biscuits.

Theyâ&#x20AC;&#x2122;re great for gifts, too

Turn the pages for our Easter makes, then go to p82 for more fun craft kits and games

Bunny bunting Everyone can choose their favourite design of gift paper to use for this bunting YOU NEED Pencil, craft knife, scissors, PVA glue, glue brush Sheet of paper Selection of gift wrap Length of ribbon (1.5cm wide) TO MAKE 1 Create a rabbit template by folding the sheet of paper in half lengthways. Draw half a rabbit shape so that the centre of it runs along the fold line. Mark a slit in the top of the ear and get an adult to cut it out for you with a craft knife, cutting

through both layers of paper. The slit should be big enough to allow the ribbon to pass through easily. Cut out the shape and open it out.

2 Glue sheets of gift wrap together, with the patterns facing outwards.

Roll with a rolling pin to ensure the sheets are fat, with no air bubbles.

Leave to dry completely.

3 Put the rabbit template on a sheet of glued gift wrap and draw around it.

Mark the slits for the ribbon. Cut out the bunny shape with scissors, then ask an adult to cut out the ear slits with a craft knife. Repeat this step until you have enough rabbits for your bunting.

4 Thread the rabbits along the ribbon, spacing them out evenly, then hang up.

Lollipop stick puzzle

Little ones will love to make this jigsaw-style animal picture on lolly sticks â&#x20AC;&#x201C; and then have lots of fun putting it back together again YOU NEED Paint brush, masking tape 7 jumbo lollipop sticks Poster paints

Lollipop stick puzzle

TO MAKE 1 Paint the lollipop sticks and leave to dry completely.

2 Lay them fat on a work surface, in a row, with sides touching and the ends lining up. Hold them in place with a strip of masking tape at each end â&#x20AC;&#x201C; ask an adult to help.

3 Paint your favourite Easter animal on the sticks and leave to dry. Then do another coat of paint if needed.

4 Remove the masking tape.

Shufe the sticks, then play a game putting the animal puzzle together again.

EASTER CRAFT Biscuits

Top tip You can make these egg-shaped biscuits in advance and store in an airtight container – but once they’re iced, eat within 24 hours

Choose from our great range of cake decorations – then let the kids get creative MAKES 34 READY IN 45MINS PLUS DECORATING PRICE PER SERVING 7p 100g butter, softened 75g golden caster sugar 1 egg yolk 200g plain flour, sifted, plus extra for dusting 1 /2 level tsp mixed spice 1-2tsp milk (if required) 1 egg white 225g icing sugar, sifted Dr. Oetker Gel Food Colour Sprinkles, such as Chosen by you Cake Sprinkles and Chosen by you Chocolate Beans, to decorate 1 Preheat the oven to 200C/ 180C Fan/Gas 6. Line 2 baking trays with baking paper. Beat the butter and caster sugar together.

Beat in the egg yolk.

2 Add the four and mixed spice, and mix to form a stif dough.

If the mixture is a little dry, add 1-2tsp of milk.

3 Roll out half the dough on a lightly foured surface to a thickness of 5mm. Bend a 10cm round metal cutter to an egg shape – ask an adult to do this.

Stamp out 17 biscuits. Arrange on a baking sheet. Re-roll the dough and repeat.

4 Bake for 10mins, until pale golden. Leave to cool on the baking trays for 5mins, then put on a rack to cool completely.

5 Lightly beat the egg white until frothy. Gradually beat in the icing sugar until the icing is smooth.

6 Put in bowls and colour each one diferently. Ice the biscuits and decorate. Leave to set.

Each 39g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

679kj Med High High Low 162kcal 5.5g 3.2g 17.9g 0.12g 8% 8% 16% 20% 2% of your reference intake.

Typical energy values per 100g: 1,741kJ/416kcal

APRIL 2015 | ASDA.COM/RECIPES | 75

Serving Suggestion

Bake delicious Rainbow Cupcakes Ingredients

STEP 1. Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.

Serves 12

STEP 2. For the cupcakes: Put the cupcake ingredients in a bowl and beat with an electric hand mixer, until light and creamy. Split the mixture into 5 small bowls and colour each individually (red, yellow, blue, green and natural)

125g plain flour 250g CARNATION® Condensed Milk 1 large egg ½ tsp. vanilla extract 85g buttery spread 1½ tsp. baking powder Red, yellow, blue, green food colouring

STEP 4. Bake for about 15-18 minutes until springy.

Cool slightly then lift out onto a cooling rack.

STEP 5. For the icing: beat the buttery spread, icing sugar and vanilla with an electric beater until light and creamy. Add the milk a little at a time until smooth. Spread over the cool cupcakes and sprinkle with coloured decorations.

For the icing:

Find me in the Desserts and Baking aisle

STEP 3. Put the cupcake cases into the tin. Add a teaspoon of each coloured mixture to each case, starting with natural then red, yellow, green and blue. Add each colour to the middle of the last so that they make rings of colour like a rainbow.

150g buttery spread 300g icing sugar

Each serving (1/12 Rainbow cupcakes) typically contains

45ml milk

Fat

Saturates Sugars

Coloured sugar sprinkles or decorations

14%

12%

13%

14%

9%

of an adult’s Reference Intake (RI)* Energy per 100g (before preparation): 1374kJ/326kcal. *Reference Intake of an average adult (8400kJ/2000kcal) Portions should be adjusted for children of diferent ages.

For more tasty baking recipes, please visit

www.carnation.co.uk

Salt

Energy 1169kJ Medium Medium Medium Medium 277kcal 8.2g 2.6g 12.7g 0.55g

5ml vanilla essence

® Reg. Trademark of Société des Produits Nestlé S.A. Available in selected stores only, while stocks last.

EASTER CRAFT

Bunny face-framer

Share your photos with @asda on Twitter and Instagram with the hashtag #Asdamag

Dressing up as the Easter bunny is easy with a fufy face-framer!

YOU NEED Scissors, PVA glue, glue brush 2 paper plates (23cm in diameter) Sheet of thick pink card White card (for teeth) 3 jumbo chenille stems or craft pipe cleaners Jumbo lollipop stick (30cm long) Clothes pegs Cotton wool balls TO MAKE 1 Cut a circle about 14cm in diameter out of the middle of each plate.

2 Cut two ears, each about 20cm long, from the pink card. Cut a pair of rabbit teeth, about 5cm long, from the white card.

3 Cut each chenille stick in half to make 6 whiskers.

4 Put one of the paper plates on a work surface. Glue the lollipop stick to the bottom edge of the plate to make a handle, then glue the rabbit teeth on top. Glue the ears to the top edge and stick 3 whiskers on each side.

Leave to dry completely.

5 Apply glue to the inner and outer edges of the plate.

Carefully place the other cut-out plate on top to sandwich them together, and hide the ends of the ears, whiskers and handle.

Hold the edges in place with clothes pegs until completely dry.

6 Stick cotton wool balls over the plate and on the outer

Bunny face-framer

edges of the ears.

APRIL 2015 | ASDA.COM/GROCERIES | 77

These simple Easter bakes are made with a rock cake mixture, rather than yeast dough MAKES 10 READY IN 35MINS PLUS COOLING PRICE PER SERVE 15p 225g self-raising flour 1 level tsp mixed spice 115g butter, cut into cubes 100g granulated sugar 125g mixed dried fruit 1 large egg, beaten 1-2tbsp milk Marzipan, to decorate

Peek-a-boo card

The top half of this eggshaped card swings open to reveal a chick inside

1 Preheat the oven to 200C/ 180C Fan/Gas 6. Line 2 baking trays with baking paper. Sift the four and mixed spice into a bowl.

2 Add the butter, then rub in with your fngertips until it resembles breadcrumbs.

Stir in the sugar and fruit.

3 Stir in the egg and 1tbsp milk to make a stif dough.

You may need extra milk – add a teaspoon at a time.

4 Put in 10 piles on the trays and press lightly into bun shapes. Roll the marzipan to make thin strips. Put on top of the cakes to make crosses.

5 Bake for 15mins, then leave to cool on a wire rack.

YOU NEED Pencil, scissors, PVA glue, glue brush Sheet of paper Coloured craft card Paper fasteners TO MAKE 1 To create an egg template, fold the sheet of paper in half.

Draw half an egg shape so that the centre of the egg runs along the fold line. Cut out the shape and open it out.

2 Place on a sheet of craft card. Draw around it and cut out. Then cut the card ‘egg’ in half with a zigzag line, to look like it’s cracked open.

3 Cut little fower and heart shapes out of card and stick on the egg halves.

4 Cut out a chick shape. Add eyes and a beak. Glue to the bottom half of the egg, so the chick looks like it’s in the egg when viewed from the front.

5 Put the 2 halves of the egg together so that the zigzag edges overlap slightly. Make a small hole near one edge that goes through both layers. Join with a paper fastener, so you can open and close the egg.

Each 70g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,125kj Med High High Med 269kcal 11.9g 6.3g 19.6g 0.70g 13% 17% 32% 22% 12% of your reference intake.

Typical energy values per 100g: 1,607kJ/384kcal

78

|

ASDA.COM/RECIPES

|

APRIL 2015

CHILDREN SHOULD ALWAYS BE SUPERVISED IN THE KITCHEN AND ONLY ADULTS SHOULD OPERATE THE OVEN, GRILL AND HOB. REMEMBER TO WASH YOUR HANDS BEFORE AND AFTER PREPARING FOOD. CHILDREN SHOULD BE SUPERVISED BY AN ADULT WHEN USING SCISSORS. PHOTOGRAPHS: TERRY BENSON. CRAFT AND STYLING: ROB MERRETT. CLOTHING: FROM A SELECTION AT GEORGE

Hot cross rock cakes

2

*

L ets

Try these hot cross COOKIES this Easter.

200g softened butter 100g WHITWORTHS LIGHT SOFT BROWN SUGAR 1 large free range egg 250g plain flour

1 tsp cinnamon 2 tsp baking powder 100g sultanas 200g white chocolate, chopped

Makes 18 Cookies

IT The BEST

EASTER

EVER!

Get your bake on!

Preheat the oven to 200°C/fan 180°C/gas 6. Beat together the butter, WHITWORTHS LIGHT SOFT BROWN SUGAR and egg until light and fluffy. Sift in the flour, cinnamon and baking powder and combine to make a dough. Add the sultanas and 100g of the white chocolate and mix well.

Roll into walnut-sized balls and flatten slightly.

Place on lined baking trays, leaving space for the cookies to spread. Bake in batches for 10 mins until golden.

Melt the remaining white chocolate. Using a small piping bag or a teaspoon, drizzle a cross on top of each cookie.

Allow the chocolate to set before serving!

Helping LIFE taste HAPPY. For great baking ideas visit whitworths-sugar.co.uk

Each cookie (46g) contains Energy

976 kJ

233kcal 12 %

Fat

Saturates Sugars

Salt

13.2g 8g 15.5g 0.35g 19 % 40 % 17 % 6%

of an average adult’s reference intake

Typical values per 100g: Energy 2121kJ / 507kcal

*Across a selected range of 500g packs. Whitworths Royal Icing 500g £1.08, Whitworths Light Soft Brown 500g £1.39, Whitworths Dark Soft Brown 500g £1.39, Whitworths Light Muscovado 500g £1.50. Offer available from the 25th March 2015. Available in selected stores only, while stocks last.

If it rains...

Whatever the weather this Easter, we’ve got great toys and play equipment to keep kids entertained Brush her beautiful tail.

Disney Princess Palace Pets Furry Tail Friends Beauty, £5

See how quickly you can put him back together.

Mr Potato Head, £5

Sewing made easy – stitch these cute creatures then use to decorate clothes and cushions.

Make Your Own Felt Animals*, £1.50

Ideal for little hands and feet.

Playmat, £6

Perfect for dressing up

Exclusive to Asda

Great new Lego flm for kids to enjoy. Justice League vs Bizarro League Lego DVD, £5

Pretty and glittery shoes for little princesses. Disney Princess Rapunzel Jelly Shoes, £4

A crafty treat to keep little hands busy

Create adventures with Buzz, Woody and Jessie. Toy Story characters, £5 each

80 | APRIL 2015

Everything you need to make your own decorations.

Bumper Easter Craft Kit*, £5

EASTER FUN

if it shines Exclusive to Asda Swimming with the sharks has never been so much fun. George Home Shark Sprayer, £10

With a fashing jump pad for even more fun. 10ft trampoline**, £99 Create a new place to play in seconds. Pop-up tent, £15

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. *AVAILABLE UNTIL 5 APRIL. **FOR AGE 6+. †FOR AGE 5+. ††FOR AGE 24MTHS+. ‡FOR AGE 3+

Make your own mini activity course. Pop-up tunnel, £8

Contains a heavy duty spring for hours of bouncing fun. Despicable Me Pogo Stick†, £19.97

Great for games of hide and seek

Make the most of the sunshine with our exciting outdoor play range

Splash away the day.

Includes a fountain and squirting shark.

Little Tikes Anchors Away Water Play Pirate Ship††, £85 With adjustable swing seat, to ft infants or older children. Early Fun Single Swing‡, £59.97

For a great range of outdoor toys, pick up a catalogue in store or visit george.com

APRIL 2015

|

81

EASTER CRAFT Pages full of fun games and craft ideas.

Easter Activity Book, £1.50

Why not stage a play with this cute trio?

3 Easter Friends Foam Characters, £1

For greetings with a personal touch. Colour-in Easter Cards, £1

Get creative

From egg decorating kits to activity books, we’ve got lots of crafty ideas for kids this Easter

Jump to it Discover other great Easter activities for kids of all ages at ASDA.com/Easter

Kids can use their favourite colouring pens and pencils to bring the animal characters to life.

Easter Friends Colouring Book, £1 Ahoy there!

It’s a mini pirate crew.

Pirate Egg Decorating Kit, £1

Create an Easter trail with a diference. Easter Foam Stickers, £1 82 | ASDA.COM | APRIL 2015

Good for decorating cards and pictures. 32 Easter Friends Stickers, £1

A cracking choice.

Classic Egg Decorating Kit, £1

PRODUCTS AVAILABLE IN SELECTED STORES UNTIL 5 APRIL, WHILE STOCKS LAST

These fuzzy bunnies and owls are a real hoot. Easter Felt Stickers, £1

Serving Suggestion

Make a simple chocolate treat for Easter Baked Chocolate Tart Ingredients Serves 10 320g Sweet pastry, pre-rolled 363g CARNATION® Chocolate filling and topping 2 eggs

Additional items 25.5 x 3.5cm tart dish Each serving (1/10 Baked Chocolate Tart) typically contains

Find me in store in the desserts and baking aisle

Fat

Saturates Sugars High

Salt Low

22%

1%

Energy 1023kJ Medium High 244kcal 11.6 g 5.3 g 12% 17% 27%

19.4 g 0.06 g

of an adult’s Reference Intake (RI)* Energy per 100g: 1606kJ/384kcal *Reference Intake of an average adult (8400kJ/2000 kcal) Portions should be adjusted for children of diferent ages.

STEP 1. Preheat oven to 200°C (180°C with fan) Gas mark 6. Line a tart dish with the pastry and blind bake for 10 – 15 minutes till cooked and beginning to turn golden. Remove from the oven and allow to cool before removing the baking beans.

To Blind bake: Lightly grease a tart case then line with a thin layer of pastry. Cut a circle of baking paper an inch larger than the tart. Line the pastry with baking paper and then fill with baking beans; this will weigh down the pastry as it cooks. Bake until cooked and turning golden round the edges.

STEP 2. Turn the oven down to 160°C (140°C with fan) Gas mark 3. Pour the CARNATION® Chocolate filling and topping into a mixing bowl and add the 2 eggs.

Mix gently until smooth (avoid making too many bubbles) and pour into the tart case.

STEP 3. Place in the centre of the oven for 25-30 Serving minutes or until the filling is set and starting to Suggestion rise.

Remove and allow the tart to cool completely before cutting.

TIP. For a shortcut use a precooked pastry case and ignore Step 1.

For more CARNATION® recipe inspiration, please visit

www.carnation.co.uk

® Reg. Trademark of Société des Produits Nestlé S.A. Available in selected stores only, while stocks last.

Spring update

20 ways

to brighten up your home Products avaIlable In selected stores only, WHIle stocks last. onlIne delIvery cHarGes may aPPly

Fancy a fresh new look for your house or garden? It’s easy and afordable with George Home – just try our quick ideas

1

Bring colour to your kitchen

Fifties-style designs in bold primary colours are a big trend right now – so why not revamp your kitchen with retro-look accessories from our Farm Fresh collection. We’ve got a range of colourful toasters and kettles, too. to update tired kitchen units, use a satin or gloss paint in a matching accent shade on wooden cupboard doors, drawers and shelves. For walls, check out the brilliant selection of colours in our George Home kitchen and bathroom range, £14 (2.5L) aPrIl 2015 | GeorGe.com | 85

2

Paint a feature wall

You don’t have to redecorate the whole room to get a stylish new look. Instead, paint one wall a contrasting colour or a diferent shade, to create a feature. Take your pick from 40 colours, from pretty pastels to brights, in our range of George Home emulsion paint, £12 (2.5L).

3 Bounce light with mirrors A big mirror can create the illusion of more space, as it refects light and makes the room appear more open – try one beside or near a window. French-style ornate mirror, silver, £149

6

Fit some frames

7 Look swish

4 Shine a light Adding extra lighting is one of the easiest ways to change the look and feel of rooms. Choose from our lamps in glass, metallics, stone or wood. Hammered copper efect lamp, £25

5

Snug as a rug

A stylish new rug adds instant colour, pattern and texture, while protecting foors.

For a cosy efect in a lounge or bedroom, try our Natural faux sheep shape rug, £18 86 | GEOrGE.COM | APrIl 2015

Curtains can transform a room. Modern foral prints add a fresh feel, while plain light-coloured curtains can make spaces feel bigger. Or try voile curtains to let in more light. George Home Eden foral curtains, from £24

8 Update tired furniture A lick of paint can breathe new life into furniture. Paint the legs of a wooden table and chairs in a pastel shade, leaving the rest uncoloured, for a contemporary feel.

Or revamp drawers, doors or cupboards with some stylish new handles. Door handles, £8 (4-pack)

PrOduCTs AvAIlAblE In sElECTEd sTOrEs OnlY, WHIlE sTOCks lAsT. OnlInE dElIvErY CHArGEs MAY APPlY

Make an eye-catching wall display by grouping frame sets together.

It’s a brilliant way to show of the kids’ arty creations. Or frame your favourite fabrics or gift wrap designs. Vintage frames, from £4

Spring update

9 Add a pop of colour Give even the most boring bathroom a stylish new look with a few key accessories. Try a modern print shower curtain, then fnish the look with black and white accessories.

Whale shower curtain, £8

11

Give your bed a makeover

A new set of bedding can completely change the feel of a bedroom. A bold, patterned design creates a focal point. For added interest, pull out an accent colour by adding matching plain pillows, cushions and throws in a variety of fabrics and textures.

Watercolour foral double duvet set, £15

12 Fake it Artifcial fowers are ideal for guest rooms, since you don’t need to water or change them.

Large yellow foral in glass vase, £10

13 Scatter some cushions Investing in a few new cushions in the latest designs is an easy way to add fresh colours, patterns and textures to a room. For everything from foral photo prints and retro-style designs to chunky knits, see the George Home collection. Digital print daisy cushion, £7; Retro-style ‘parfumerie’ cushion, £7

14 10

Blooming lovely

Fresh fowers add an instant touch of spring – take a look at our pick of Easter blooms, on p91. For special occasions, try a variety of bouquets of similar colours, displayed in a mixture of diferent vases.

Have a spring clean

Make your home sparkle, inside and out, by cleaning the windows and reglossing frames and sills. It will allow more light into rooms, too. Shampoo carpets and curtains to remove stains and odours, wipe down grubby doors or walls, then fnish with a foor-to-ceiling dust.

APrIl 2015 | GEOrGE.COM | 87

spring update

and for the garden…

15

Give fence panels the once over

Add rich, vibrant colour to sheds, fences and outdoor furniture, without losing the natural grain of the wood. Our fade-resistant exterior wood paints are long-lasting and easy to apply.

16 Blossom with hanging baskets

18 Neaten the lawn Spring showers may make it tricky to mow the grass at this time of year, but you can still tidy up your lawn by giving the edges a quick trim with our garden shears. Cut back overgrown branches on bushes and trees, too. Shears, £4 88 | ASdA.COM/grOCerIeS | APrIl 2015

17

Go potty

It’s easy to add a burst of colour to your garden with pots of fowers – plus you can move them around whenever you like. Plant bright blooms such as primulas in little pots to stand by your front door or on window ledges. 13cm plastic pots, £1.50 (5-pack)

19 Give garden furniture a good scrub If it’s been sitting outside all winter, your garden furniture will probably need a thorough spring clean. Give wooden or metal furniture a gentle scrub using warm, soapy water and a soft brush.

To clean plastic furniture, sprinkle baking soda with a wet sponge – this will help remove stains without scratching.

20

Go for the glow

Bring warmth and light to your patio, plus add an interesting feature, with a chiminea or log burner – perfect for long, lazy evenings outdoors.

40cm Square Log Burner, £20

PrOduCTS AvAIlABle In SeleCTed STOreS OnlY, WhIle STOCKS lAST. OnlIne delIverY ChArgeS MAY APPlY. PhOTOgrAPhS: geTTY IMAgeS

You can spruce up all sorts of outdoor spaces with hanging baskets. Try planting your own foral display packed with classic bedding plants such as pansies, petunias and lobelia. Keep them well watered and protect from frost until May – and you’ll soon have a glorious basket.

Rope hanging basket, £4

Sun ripened and HAND PICKED at the

We gently heat these delicious

best possible moment, we gather the

juices to remove some of the water,

finest fruits and carefully blend them

reducing its volume, which makes it

to create the FLAVOUR you love.

much more ENVIRONMENTALLY FRIENDLY to transport.

When it arrives at its destination, we carefully rehydrate it, putting back the FRUIT ESSENCE OILS we captured and which are so essential to the Del Monte just-squeezed taste.

Cleverly packaged in environmentally friendly cartons, these long life juices CONTAIN NO PRESERVATIVES, need no refrigeration before opening and keep their fresh taste for longer.

E E! TH ISL IN E A ores

C t US JUI ed s ast.

D FE lect ks l N I FI G L in se stoc

N able hile LO Avail nly, w o

advertisement feature

A fresh way to start your day

Serving suggestions

Pineapple salsa

Need new ideas for breakfast? Try the latest exciting additions to Alpro’s Big Pot range.

Beautifully smooth and full of plant goodness, Alpro Plain with Almond is a delicate blend of soya and almond – try it topped with chopped mango, stem ginger and toasted almonds (pictured above). Or enjoy Alpro Plain with Coconut, a refreshing blend of soya and coconut that ofers a real taste of the tropics. Both are low in fat and sugars – perfect for a guilt-free snack, too.

Alpro UK

@Alpro_UK

90 | ASdA.COm/grOCerieS | APril 2015

Alpro Plain with Coconut, £1.79 (500g; 36p/100g) For a tropical treat, try topped with pineapple, honey, fresh mint and lime juice

Banana delight

Alpro Plain with Almonds, £1.79 (500g; 36p/100g) Add banana slices and a generous sprinkling of cocoa and cinnamon

PrOduCTS AvAilABle iN SeleCTed STOreS ONly, while STOCkS lAST. miNimum SPeNd ANd delivery ChArgeS mAy APPly ONliNe

Brighten up mornings with Alpro’s tasty new Almond and Coconut Big Pots

PRODuCTS avaILaBLE IN SELECTED STORES ONLy, WHILE STOCkS LaST. IN-STORE FLOWERS FEaTuRED avaILaBLE uNTIL 6 aPRIL.*vaSE NOT INCLuDED. **IF yOuR FLOWERS DO NOT STay FRESH FOR FIvE DayS, yOu aRE ENTITLED TO a FuLL REFuND; RECEIPT REquIRED. yOuR STaTuTORy RIGHTS aRE NOT aFFECTED. PHOTOGRaPH aND STyLING: THEuNTITLEDPROjECT

flowers

Easter blooms

Nothing says spring like sensational fowers. From stunning Extra Special bouquets to pretty potted plants, you’ll fnd top-quality fowers for every budget and occasion

With choices ranging from dafodils to spectacular arrangements such as our Extra Special Luxury Easter Bouquet, we’ve got something to put a spring in everyone’s step.

Our fresh-cut fowers are guaranteed to stay fresh for at least fve days** – for even longer enjoyment.

It’s the perfect way to bring the feel of spring inside.

Great selection These are just a few of our favourites – you can see more in store or go to ASDA.com/fowers

Extra Special Easter Bouquet*, £15

Happy Easter*, £5

Easter Surprise*, £8

Easter Tulips*, £10 Peach Begonia In Zinc Planter, £23

Extra Special Luxury Easter Bouquet*, £15

Easter Celebration*, £10

Dafodils*, £1

Gift Wrapped Rose, £25 White Begonia In Zinc Planter, £23

Red Begonia In Zinc Planter, £23

Seasonal Roses*, £4 Purple Primula Gift Bag, £22

Pink Primula Gift Bag, £22

aPRIL 2015 | aSDa.COm | 91

JODIE’S RO MUSH

OM AND SAUSAGE CASSERO

LE

“A tasty family casserole in 45 minutes – perfect!”

Fry the mushrooms in 1 tbsp of oil for 5 mins until golden.

Season and set aside.

(serves 4 people)

1 tbsp vegetable oil 500g chestnut mushrooms, halved or quartered 2 medium onions, thickly sliced 8 pork sausages, halved 2 large carrots, peeled and cut into large chunks 2 large potatoes, peeled and cut into large chunks 2 tbsp freshly chopped thyme 300ml vegetable stock

Grill the sausages for 15 minutes and set aside.

While the sausages are cooking, add the onions to the pan and cook in the oil for 6-8 mins. Add the vegetables and sausages, sprinkle over 1 tbsp of thyme and season.

Add the stock, cover and cook for 15 mins.

Stir in the mushrooms and re-cover. Cook for 10 mins until the sausages are cooked through.

Stir and sprinkle with thyme. Serve with green veg.

NOT ONLY are mushrooms a natural source of vitamin B5 (helping to reduce tiredness and fatigue), but just

80g or about four mushrooms make up 1 of your 5 a day. For inspiration on how you can enjoy mushrooms as part of your diet and for more simple and delicious family meal ideas, visit www.justaddmushrooms.com Each 438g serving contains

ENERGY

FAT

1676KJ MED 401KCAL 18.8g 20%

27%

SATURATES

SUGARS

SALT

LOW 4.8g

LOW 12.3g

LOW 0.88g

24%

14%

15%

of an adult’s reference intake Typical values per 100g: 382KJ/91kcal

ProDucTs AvAIlAble IN selecTeD sTores oNly, wHIle sTocks lAsT. DelIvery cHArGes mAy APPly oNlINe. All PAymeNTs mADe To THe PrINce’s TrusT TrADING lImITeD wHIcH coveNANTs To PAy All ITs TAxAble ProFITs To THe PrINce’s TrusT, A cHArITy reGIsTereD IN eNGlAND & wAles (1079675) AND scoTlAND (sc041198)

together, inspiring young lives George Home has teamed up with The Prince’s Trust to produce two new quality homeware collections, with 10% of sales going to the charity. Here, we meet the designers to fnd out the stories behind their ranges

DeBorAh BAllinger Palm SPringS collection

Deborah created a series of bold, bright designs for our Palm Springs range, which includes plates, plus colourful cushions, from £5, and a fock pineapple lamp, £20

including cushions, duvet sets, Tell us about yourself. picnicware and beach towels.

I’m a freelance What did you set out to achieve? illustrator and designer I wanted a wonderful, escapist feel, based in Nottingham.

After graduating from as if my illustrations would transport art school, I spent two years struggling people into their own little paradise. to launch my career. The Prince’s Trust How was the colour scheme chosen? helped me get on the right path and There’s a basic palette of fve colours, build a name for myself. red, yellow, blue, green and pink. They How did your collaboration with were selected because they’re tropical George Home come about? I saw the and vibrant, and work so well together.

I then used diferent shades of these role advertised through the Trust and colours to give my designs depth. immediately emailed my business What’s your favourite piece from the mentor there to apply. It’s been an exciting, happy blur ever since!

Palm Springs collection? I love the Tell us about your Palm Springs fock pineapple lamp – it’s the frst collection. It’s inspired by Florida and time one my illustrations has been 1950s Americana – everything from transformed into a 3D object. the architecture to advertisements.

How would you use it to style a room?

I produced illustrations ‘I wanted a wonderful, I’d add another bright and patterns featuring key piece, such as the escapist feel, as if my cockatoo duvet set, famingos, cockatoos, hummingbirds, toucans then ofset them with illustrations would and pineapples. These neutral items. transport people into more formed the basis for Sum up your style… their own little paradise’ Traditional with a twist. a range of items APrIl 2015 | GeorGe.com | 93

SPRING UPDATE

Explore our new Homespun and Palm Springs ranges at George.com

SOPHIE BEST

HOMESPUN COLLECTION

Tell us about yourself. stands. I set out to designs things that I’m 22 and from would make a good gift or a treat for Birmingham. The yourself. When you pick up the items Prince’s Trust helped in store, it’s like being at a craft fair. me launch my own What were your main infuences? soft furnishings business, Nellie Pearl, Summer themes, patterns and colour. which I’ve run for a year and a half.

I worked with a palette of moss green, How did your collection for George orange, sunset yellow and warm pink.

Home come about? The Trust emailed What items are you most proud of? me about this opportunity. I showed Everything! I love how all the colours George Home a portfolio of ideas and mix and how the motifs stand out. The examples of my handmade items. I was fox cushion and the cake stand with over the moon when I was selected. stitched cakes on it are my favourites.

Tell us about your Homespun range.

How would you sum up your style?

A lot of work goes into handmade I like traditional furniture mixed with items – they’re special. I wanted to interesting rugs, bright tiled walls and recreate that look in ÔHandmade items are colourful front doors. a range for the family I admire things that special Ð IÕve tried to you can see a lot of home, with little characters and visible recreate that look. When work has been put stitching on everything I hope that comes you pick them up, itÕs like into. from bedding to oven through in my work, in being at a craft fairÕ the interesting details. gloves and cake 94

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GEORGE.COM | APRIL 2015

HELPING THE PRINCE’S TRUST George Home is donating 10% of the profts from sales of these two collections to The Prince’s Trust.

Each year, the charity helps thousands of young people change their life for the better.

They believe it’s not what a young person has been through but what they can achieve that matters. Since 1976, The Prince’s Trust has been supporting some of the UK’s most disadvantaged young people to overcome their challenges and move into vital education, training or employment.

This year the charity will help more than 58,000 young people to do exactly that.

By supporting these new George Home collections, you can make a real difference to young people in your community. To fnd out more, visit princes-trust.org.uk

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. DELIVERY CHARGES MAY APPLY ONLINE. ALL PAYMENTS MADE TO THE PRINCE’S TRUST TRADING LIMITED WHICH COVENANTS TO PAY ALL ITS TAXABLE PROFITS TO THE PRINCE’S TRUST, A CHARITY REGISTERED IN ENGLAND & WALES (1079675) AND SCOTLAND (SC041198)

Designer Sophie sums up her style as traditional – and a bit boho. Her range has a lovely handcrafted feel, with pretty motifs and stitch details

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APRIL 2015 | GEORGE.COM | 99

The summer collection From fowing fabrics to pretty lace, master this seasonâ&#x20AC;&#x2122;s boho trend in four easy steps 100 | GeorGe.Com | ApriL 2015

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Floaty fabrics and long, fowing silhouettes create a relaxed feel. Add a chic boho twist with a foppy sun hat and ethnicinspired jewellery.

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catwalk style: valentino

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From crochet to embroidery, handcrafted-style materials are a summer classic.

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Lace and broderie anglaise add a touch of romance.

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watch online for more style tips For more inspiration to help you get the look this summer, watch our video at george.com/trends â&#x20AC;&#x201C; available to view now.

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ApriL 2015 | GeorGe.Com | 101

GeorGe style

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april 2015 | george.com | 103

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APRIL 2015 | GEORGE.COM | 105

Get set for

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gEOrgE.cOm | april 2015

Pretty bows and pastel shades will keep them looking super-cute

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april 2015 | gEOrgE.cOm | 107

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April 2015 | GEOrGE.cOm | 109

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There’s one prize for a winner and guest of a 2-night break, sharing a standard twin or double room on a B&B board basis in a 4-star hotel, to be booked by the supplier once travel dates are confrmed; return economy Eurostar train travel from London St Pancras to Paris Gare du Nord, with return private station-to-hotel transfers in Paris; Versailles tour includes return transfers, as part of group tour. Travel insurance will not cover any pre-existing medical conditions or over 74-year-olds, please check with supplier Element London Limited. All elements of the prize must be taken together and are subject to availability from 1 September 2015 until 30 April 2016, excluding 23 October-1 November 2015, 22 December 2015-4 January 2016, 12-22 February and 24 March-10 April 2016. Prize does not include meals, drinks, UK or Paris travel, apart from that mentioned, hotel expenditure (a credit/debit card may be required at check-in) or spending money. See overleaf for overall terms.

WIN! One of eight family tickets to see the Doctor Who Symphonic Spectacular

Calling all Doctor Who fans – we’re giving away eight family tickets for four to a musical celebration of the classic TV series. Hosted by Fifth Doctor Peter Davison and performed by the BBC National Orchestra of Wales and the Chorus of Wales, the shows, running 23-29 May 2015, will feature big-screen sequences – while real-life monsters from Doctor Who, including Daleks and Cybermen, stalk the auditorium.

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There are eight prizes of four tickets to see the Doctor Who Symphonic Spectacular at the winner’s choice of one of the performances taking place in London, Cardif, Birmingham, Leeds, Newcastle and Glasgow, 23-29 May 2015 only. Winner must be part of the group. Not recommended for children under 6 years old. Full details at doctorwhosymphonicspectacular.com.

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WIN! A Venture Family Photography Experience voucher, worth £750 Get the family together for a group portrait you’ll treasure for ever. Venture Studios is ofering two lucky readers a photography experience at one of its 24 studios across the UK. Each winner will get a personalised photoshoot and the results will be framed to create fantastic personalised images. For more information about Venture, visit venturephotography.com.

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how To ENTER*

For your chance to win, call the number below or text the code, then a space and your name and address, to 82229, or enter online at ASDA.com/win. Calls/texts cost 50p each*. The closing date for prize draws is 23:59 on 30 April 2015.

a liTTlE chaos Call 0901 151 0090 Text ASDA1 doctor who symphoNic TouR Call 0901 151 0091 Text ASDA2 vENTuRE family phoTogRaphy Call 0901 151 0093 Text ASDA3 hosEasoNs bREak Call 0901 151 0094 Text ASDA4 thriller live Call 0901 151 0095 Text ASDA5 Nu skiN pRoducTs Call 0901 151 0096 Text ASDA6 *EnTRY DETAILS Calls cost 50p from BT landlines.

Calls from other networks, payphones and mobiles may be higher. Text entries cost 50p, plus standard operator rates. For SmS and call entry technical issues, call 0161 726 5266. For online entry technical issues, call Asda customer services on 0800 952 0101.

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PRIZE DRAW TERmS & ConDITIonS 1 Prize draws open to all residents of the UK aged 18 years and over (unless otherwise stated), excluding employees (and their immediate family) of Asda, Publicis Blueprint and afliated companies, and anyone professionally connected with the prizes. 2 Proof of sending shall not constitute proof of receipt. No responsibility is accepted for entries lost, delayed, incompletely received or damaged. 3 Maximum one entry per person per draw.

Automated, bulk or third-party entries not accepted.

4 All entries (online, text and phone) must be received by 23:59 on 30 April 2015. Phone/text lines open 24 hours a day until 23:59 on 30 April 2015. Ask bill payer before calling. If you text after the closing date, you will not be entered but will be charged. Take care when entering text codes – promoter is not responsible for mistypes and you may be charged more. Some phone lines operate call-barring. Calls from other networks/payphones/mobiles may be charged at a higher rate. If unable to get through, check with network operator. 5 Winners are selected at random by an independent verifed computer system after the closing date and will be notifed by letter within 28 days of closing date. If prize is not claimed within four weeks of notifcation, a redraw will take place. 6 No cash alternatives. Prizes not transferable and must be accepted as ofered. 7 By entering, you agree to take part in publicity. 8 To obtain winners’ names/counties, send an SAE to: Asda Magazine April 2015 Winners List, Asda House, Great Wilson Street, Leeds LS11 5AD, 28 days after closing date. Do not send entries to this address. 9 If winners are unable to take prizes, a redraw will take place. 10 Promoter’s decision is fnal. 11 In the event of unforeseen circumstances, promoter reserves right to ofer an alternative prize of equal or greater value. 12 Prize draws may feature in other promotional material with diferent treatments. 13 Promoter: Asda, Asda House, Great Wilson Street, Leeds LS11 5AD. 14 Winners accept prize at own risk. Unless stated otherwise, holiday winners should obtain their own travel insurance, visas and passport and be ft to travel.

15 Promoter is not liable for any loss or damage, except death or personal injury, arising out of administration, or for the winner’s enjoyment of the prizes. 16 Where terms/conditions are inconsistent with additional prize draw terms, additional ones will prevail. By entering you accept this. Application and interpretation of these terms and conditions shall be governed by the law of England and Wales, and the courts of England and Wales shall have exclusive jurisdiction in relation to any dispute concerning them.

The BIG debate

‘Should kids be expected ‘

to earn pocket money?

YES

Janet Smithson, mum to three daughters, aged 10, 13 and 14 ‘For their pocket money, my three have to tidy their rooms once a week, put their dirty clothes out, and do a daily chore such as emptying the dishwasher or vacuuming the living room. It’s up to them to choose, just as long as all three tasks get done.

They’re small things that don’t take long, but it helps keep our home ticking over.

‘My partner and I both work full time, so this system works for everyone.

We pay more for extra chores, like washing the car. Adults have to do a job to earn money, and I don’t think it hurts kids to link income to efort or work.

It’s easy for them to grasp the fact that if they don’t do it, they won’t get paid, but if they do extra, they’ll get a bit more.

The girls have taken that on board – if they don’t do their chores for a few days, I threaten to stop that week’s pocket money and they get on with it.

‘But my main reason for paying them to help is that it leads to fewer arguments. Of course, everyone should muck in, but when they don’t, the house gets in a state and we end up having a row.

By linking chores to pocket money, the girls see a beneft for themselves – because frankly, a nice, clean house doesn’t impress the average teenager.

‘It also means they don’t feel exploited and grumble that they have to work for no reward. This way, everyone’s happier.’

‘It doesn’t hurt kids to link income to efort or work’

114 | APRIL 2015

NO

Mathew Tucker, dad to two daughters, aged 11 and 14 ‘We give our girls a set amount of pocket money, and expect them to manage with that. What we don’t do is expect them to earn it, for several reasons.

‘One is that we want the girls to get used to the idea of having a fxed sum and deciding how to spend it; it’s like a mini-budget.

They know they won’t be getting a bonus or a pay cut. That means there’s no room for negotiation, and they have to work out a bit

of money management for themselves. It’s a safe way for them to start planning their fnances.

‘We do expect them to do things around the house, but without being paid. It’s just a part of being a family and taking responsibility for our home: it’s not a special “job”. I’d hate to have to bribe them to do things – or, worse, let them get away with leaving the house a tip because they were quite happy to get paid less.

‘What I’d really like is for them to start earning a bit of cash outside the home, and get used to working for other people, maybe babysitting or something similar. If it comes from me, it feels like a bit of a cheat.

‘Also, if we paid them to do chores, we couldn’t have rules about what they spent it on; I admit I’d be a bit disapproving if one of the girls blew all her money on make-up, but if she’d earned it herself I’d have no right to object. If they can fnd another source of income, it’s better for all of us, plus it encourages independence.

‘Finally, like all families, we have quite enough rows and teenage outbursts.

I’d rather not argue about pocket money as well.’

THE VIEWS EXPRESSED ARE SOLELY THOSE OF THE CONTRIBUTORS. WORDS: RADHIKA HOLMSTROM. ILLUSTRATION: HANNAH WARREN

Is it a good idea to pay children to do household chores – or should they help out anyway? Two readers give their opinions…

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