Page 1

FOOD

DECORATIONS

GIFTS

HOMES

FASHION

FREE

DECEMBER 2014

Happy C hristmas… EVERYTHING YULE NEED TO MAKE IT THE BEST EVER


Pick up a promotional pack of Velvet Facial Classic or Balm Tissues before 31st December 2014 and blow away those Winter blues Available in selected stores only, while stocks last. See pack for Terms and Conditions.


December 2014

CONTENTS

We’ve got Christmas all wrapped up, with great gift suggestions, festive food and drink, must-have fashions, and much more It’s party time! 106 No-cook nibbles Fuss-free party bites 121 From day to night Make-up around the clock

Fashion 123 George style Win our soft, snuggly coat 124 Christmas moments Festive outfts for every occasion 127 Set for the season Stylish men’s fashions 129 Make it magical Kids’ looks for winter fun

129 130

49 Christmas countdown

ON THE COVER Reindeer mini rolls (p100) Photograph: Rob White Styling: Rob Merrett Food styling: Lauren Floodgate Asda editor Hannah McDermott Acting editorial editor Rachel Simhon Deputy editor Sally Shore Chief sub editor Kari Wilkin Senior sub editors Sue Sharrock, Gwennan Thomas Sub editor Emma Dunn Food editor Glynis McGuinness Deputy food editor Gregor McMaster Food assistant Linzi Brechin Editorial assistant Shannon Wilson Art director Alex Nicholas Art editors Natalie Williams, Jack Cunningham Senior Designer Melina Spasic Junior designer Susan Murphy Account director Jo Brooks Senior account manager Nicola Davey Account manager Amy Atkin Account executives Nikki Little, April Rogers George account director 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.

10 Your essential Christmas checklist Plan-ahead tips 12 Deck the halls Decorate your home in style 16 Beautiful baubles Gorgeous trinkets for your tree 21 Great gifts Ten pages of inspiration, from great gadgets and games to must-have toys 34 Secret Santa sorted Little extras for £5 or less 37 Seasonal stressbusters How to make it a truly happy Christmas 40 The people who put Christmas on your plate Discover where our festive ingredients come from

Festive feasts 49 Choose your perfect Christmas dinner Take your pick from our great starters, mains and sides 61 Festive foodie tips Expert advice

This month 130 The big debate Is Christmas past better than Christmas present?

40

PROMISES To provide family friendly meals that: Save you time and money ……………… 68 ‘But I don’t like Christmas pudding…’ Show-stopping desserts to make or buy 73 My favourite Christmas dish Celebrity chefs share their recipes 83 The ultimate Yule log Step-by-step guide to your best-ever roulade 86 Seven ways with mince pies A traditional favourite with a twist 89 Tastes like Christmas The best festive treats and drinks from across Europe 98 Santa’s little helpers Christmas recipes and crafts for kids to make

Reduce your food waste by making the most of the pack sizes you’ll fnd in store ……………… Are nutritionally balanced, using everyday ingredients.

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

Asda Magazine is published for Asda by Publicis Blueprint Ltd, Oxford House, 76 Oxford Street, London W1D 1BS; 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. © 2014 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.

DECEMBER 2014 | ASDA.COM/MAGAZINE | 3


Christmas 2014

RECIPE INDEX 51

83

95

99

Starters & sides

50 Bucks Fizz smoked salmon with root vegetable mini rostis 50 Mushroom & chestnut soup V 51 Lobster tails with avocado salad 57 Shredded Brussels sprouts with pancetta 57 Perfect roasties 57 Carrots with orange cumin seeds & honey V 58 Parmesan parsnip puree V 58 Honey roast carrots & beetroot V 58 Bread sauce V 61 Easy homemade stufng 62 Get-ahead gravy

Main courses

52 Horseradish & cayenne crumbed Chateaubriand fllet with mushroom & red wine sauce 52 Maple roast turkey 55 Rainbow vegetable fan V

74 Glazed ham with spiced cranberry relish 78 Whole salmon with roasted peppers, potatoes & anchovies

Desserts, cakes & sweet treats

69 Clementine & cream choux ring V 70 Tropical fruit cheesecake V 70 Chocolate almond meringue gateau V 74 Mulled port pears with port jelly 76 Scotch pancakes V 81 Ruby’s Christmas pudding V 83 The ultimate Yule log V 84 White chocolate roulade V 84 Chocolate chestnut roulade V 86 Classic mince pies V 86 Meringue-topped mince pies V

4 | ASDA.COM/MAGAZINE | DECEMBER 2014

70

86

106 86 87 87 87 87 90 91 93 95 96 96 99 100 102

Pistachio-topped mince pies V Crumble-topped mince pies V Apple-topped mince pies V Frangipane-topped mince pies V Brownie-topped mince pies V Stollen V Speculaas V Panforte V Kransekake V Churros V Chocolate dip sauce V Coconut ice snowmen V Reindeer mini rolls V Stained glass window biscuits V

Party bites & drinks

77 77

Cucumber & feta bites with dill & pomegranate V Simple tortilla pizza bites with tomatoes, pecorino cheese & rocket

78 89 101 106 106 106 106 107 107 107 107

Gluhwein V Christmas tree crumpets Stilton dip Goat’s cheese mini trufes V Mozzarella sticks Smoked salmon, rocket & cream cheese rolls Parma ham fgs Beetroot dip V Crab cups Ginger prawns


+ =

super clean £7 each

How ®Registered Trademark of Kimberly-Clark Worldwide Inc., ©KCWW

£3 each

do you feel? Available at selected stores, while stocks last


EDITOR’S LETTER

Welcome to

December

A great Christmas is a total assault on the senses – from roaring fres to sweet, musky spices and twinkling fairy lights. It’s about immersing yourself in seasonality, tradition, great food and even better company. As you may have gathered, I’m rather a fan of Christmas... I love the food, the fuss and ceremony of it all. I have no gripes about spending Christmas Eve up to my eyes in vegetable peelings, with sticky tape stuck to my clothing (in case one unwrapped present has slipped though the net). And I don’t mind people knowing I still like waking up to fnd a stocking at the end of my bed (with a shiny pound coin and clementine at the bottom of it) – it’s my favourite part! Yes, there’s plenty of hard work, it’s sometimes tiring (and always that bit more expensive than you’d hoped!) – but it’s Christmas! Enjoy time with your loved ones, and I hope you get everything you asked Santa for.

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

Introducing our Reader Panel

For this special festive issue, we invited readers to make some of our recipes and give us their verdicts. Plus, look out for tips from Corrina and Lewis on how to have a stress-free family Christmas Ð see p37.

Corrina Partoon ÔI work as a Vocational Learning Advisor and live in Yeovil, Somerset, with my three-year-old daughter, Maisie, and husband, Gavin. I love baking with my little girl and she helps me prepare meals, too. We both enjoy making traditional recipes for friends and family.Õ

Lewis Craft ÔMy wife, Nikki, and I live with our rescue dog, Artie, in Watford, Hertfordshire. I make most of our meals as IÕm home from work earlier (and IÕm a better cook!). I like being creative with food and am always trying new recipes and ideas.Õ

Liz Wakely ÔIÕm from Cam, in Gloucestershire. IÕm married to Paul and have two daughters, Scarlett, eight, and Angel, six, and two stepsons, Lawrence and Sebastian. I cook every day from scratch and my family tell me IÕm very good at it!Õ

Kara Dunkley ÔIÕm from Welshpool in Powys, and I work with international university students. Cooking is a big part of my life. Most of my friends and family are adventurous cooks and enthusiastic eaters, so I often have people over for dinner to test new recipes.Õ


*with special packs. Winners drawn every 10 minutes between 8am – 8pm and between the dates 03/11/14 – 30/01/15. (Soft toy shown not actual size). Subject to availability. Selected stores only. Late entry draw closes 31/03/2015. Purchase required. See special packs for further details and how to enter. For full terms and conditions visit cushelle.com. Promotor: SCA Hygiene Products UK Limited, Southfields Road, Dunstable, Bedfordshire, LU6 3EJ.

BONUS PRIZE FOR ASDA CUSTOMERS

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ONE OF 5

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Open to UK residents only aged 18 and over. Excludes employees of SCA Hygiene Products UK Ltd, their immediate families and anyone else associated with this promotion. Promotion opens 11/11/14 and closes 25/12/14. Standard network message rates apply. No purchase necessary. Only 1 entry per person which must be on a unique mobile number. There are 5 prizes to be won, each consisting of: 1 Family ticket (2x adults and 2x children under 16) to Edinburgh Zoo, £200 travel allowance and x1 night 3* hotel accommodation. Meals and additional expenses are not included. Winners independently selected at random on 05/01/15. Max one prize per household. For full T&Cs please send email zootickets@lifeagency.co.uk or send SAE to ASDA Exclusive, 45 Frederick Street, Birmingham, B1 3HN. Winners’ names and counties available within 3 months of closing date by sending a SAE to the above postal address. Promoter: SCA Hygiene Products UK Ltd, Southfields Road, Dunstable, Bed, LU6 3EJ.


Christmas countdown From get-ahead tips and dazzling decorations, to 10 pages of great gift ideas, we’ve got everything you need to plan your celebrations with military precision

Premium purple & gold wrap*,

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. *AVAILABLE UNTIL 25 DECEMBER. PHOTOGRAPH: ROB WHITE. STYLING: ROB MERRETT

£3 (3m roll); ho ho ho wrap* and star wrap*, £2 each (5m roll), or 2 for £3

DECEMBER 2014 | ASDA.COM/MAGAZINE | 9


Draw up a menu It’s easy to go overboard when you’re stocking up on food for the holiday. If you plan all your main meals ahead, you can save money and avoid waste by only getting what you need. Place online grocery orders early, to get your preferred delivery slot. Remember to order food for guests who’ll need a special option, such as a vegetarian or gluten-free dinner.

Wrap a few small extra gifts such as chocolates to give to unexpected guests. If you don’t use them, you can always treat yourself!

Start the wrapping Wrapping presents always takes longer than you expect. Begin early in December and wrap a few each day. Don’t forget the label! Festive wrap, from £1

Got a delicate gift to package? Shred old or leftover wrapping paper and use to line a gift box to keep it safe. ❄ If a toy or gadget needs batteries, wrap some in with the present so it can be used straight away.

Glitter reindeer*, £5

If you have a large family and money is tight, suggest you all do a Secret Santa instead. For inspiration, see p34 Dates to remember If you’re sending Christmas cards, the last posting date is 18 December for second-class mail, 20 December for frst. Order your turkey in good time – the last date for home delivery of Asda turkeys is 23 December**.

Your essential Christmas checklist It’s the busiest time of year… but it doesn’t have to be stressful. Plan ahead with our time-saving tips for festivities without the fuss

FOOD & DRINK Stock the freezer To make space for Christmas goodies, clear out the freezer, then get cooking. You can make and freeze stufngs, desserts and mince pies a few weeks ahead. See p86 for our mince pie recipes with a twist – freeze them baked and then to serve, warm from frozen until the flling is piping hot.

Try these alternatives to plain ice cubes in your festive drinks ❄ Frozen lime wedges or tonic water cubes are great in a G&T. ❄ Freeze grapes to chill glasses of white wine without diluting it. ❄ For a zesty, alcohol-free drink, freeze orange juice into cubes and add to sparkling water.

Turkey tips Check your roasting tin is big enough for your bird. Or buy a disposable foil tin (from £1.50) – no washing up necessary! ❄ Save space in your fridge by storing drinks that are served chilled, such as lager, white and rose wine and mixers, in a secure garage or porch. Keep – or at least serve – red wine and ale at room temperature.

Get ahead with your roasties Parboil potatoes up to three weeks in advance. Cool, freeze on trays and store in the freezer in plastic bags – then simply roast them from frozen on the day.

Ice and easy You can ice your Christmas cake up to two weeks ahead. See ASDA.com/recipes for some great ideas. Or cheat – buy a plain iced cake and customise it. Cut a ribbon shape out of a piece of card to use as a stencil. Put on top of the cake and brush the exposed icing with edible glitter, then carefully lift of the card. Chosen by you iced Christmas cakes, from £5

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. *AVAILABLE UNTIL 25 DECEMBER. **DELIVERY SLOTS ARE SUBJECT TO AVAILABILITY. DUE TO LIMITED AVAILABILITY, WE RECOMMEND BOOKING YOUR SLOT EARLY TO AVOID DISAPPOINTMENT. £25 MINIMUM SPEND APPLIES. ONCE YOUR ORDER IS CONFIRMED, YOU WILL BE ABLE TO AMEND IT UNTIL MIDNIGHT ON THE DAY BEFORE DELIVERY. PHOTOGRAPHS: ALAMY PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. PHOTOGRAPHS: XXXXXXXXX

MAKE A PLAN


FESTIVE PLANNER

DECORATING THE TREE Step-by-step guide First, check the fairy lights work. If they’re OK, string them up, starting at the top of the tree and working down. Push them back into the branches to hide the fex. Turn on the lights and take a few steps back to check they’re spaced out evenly. Next, add the topper, then hang any garlands, beads or tinsel, spacing them evenly around the tree. Finally, add the baubles and other hanging decorations. Put plain ones on frst, then position stand-out ornaments where they can be seen best – but still evenly spaced. If you have small children or inquisitive pets, hang anything precious high up!

Real trees need to be kept cool and, ideally, in a container topped up with water, to help prevent needle drop. If you’re not decorating your tree immediately, stand it in a bucket of water and keep in a cool place like a shed or garage.

Black focked 6ft tree*, £50

Make your own ornaments Cutters, £2 (2-pack)

Keep the kids entertained by making your own tree decorations, using home-made salt dough. Just mix 2 parts plain four to 1 part table salt and 1 part water, then stir in the food colouring of your choice. Roll out fat and cut out festive shapes using cookie cutters or a knife. Make a hole in each for hanging, put on a tray and leave somewhere warm to dry out.

Wear a woolly

CHRISTMAS EVE Get some helpÉ Create a timetable for cooking the Christmas dinner – use our planner on p62. Then enlist family and guests to do diferent tasks. Write their names next to their task on the timetable, then stick it somewhere everyone can see it, like on the fridge or kitchen wall.

Prepare fresh veg in advance – peel and slice the carrots and trim the sprouts, then store in sealed bags in the fridge.

Create a festive playlist from Spotify or iTunes to get you in the Christmas spirit

❄ Have fun planning how you’ll relax on the big day – let everyone choose a family film or TV show to watch, or a game to play. This will help to make sure it all goes smoothly, with no disagreements or anyone feeling left out.

Spread the joy on 12 December for Save the Children’s Christmas Jumper Day. George at Asda is proud to be the ofcial retail partner for the event, so buy a fun woolly to help us raise at least £750,000 for disadvantaged children across the UK – we have a great selection, from £7 each. We’ll also be collecting money for the Charity in stores from 5 December. Sign up at christmasjumperday.org.

Personalised Monopoly Board Game, £19.97

DECEMBER 2014 | ASDA.COM/MAGAZINE | 11


Deck halls THE

More

Christmas has never looked so stylish… Bring the magic of the season to your home

For more baubles and decorations, see ASDA.com/ christmas

Decorating your home can spark that magical festive feeling like nothing else – and we have something to suit every taste, with our stunning new collections. Whether you’re looking for your frst Christmas tree, updating your decorations, or just fancy a few new baubles to go with your family favourites, you’re sure to fnd what you want in our show-stopping range. Here are four of our favourite looks…

Premium crackers, £6 (8-pack)

Oil slick efect bauble, £3

HIDDEN TREASURES This look is all about festive luxury, with bold baubles in plush purples and glittering golds. For a stunning focal point for your room, deck our black Christmas tree with your pick of this rich and regal selection.

Glitter reindeer, £5

Berry and cone pot pourri, £4 Teardrop glass bauble, £3

Christmas tealight holder, £5

PRODUCTS AVAILABLE IN SELECTED STORES ONLY WHILE STOCKS LAST, UNTIL 25 DECEMBER. ONLINE DELIVERY CHARGES MAY APPLY

6ft black focked tree, £50


HOMES

HOMESPUN

Berry and pine cone wreath candle, £3

Nothing says Christmas like a rich blend of reds, greens and golds. Our Homespun range combines festive colours in tartans and cosy knits, plus woodland and animal motifs, for a cosy, nostalgic feel.

Christmas countdown, £5 Fox decoration, £2

Knitted stocking (also available in green), £5

Reindeer scene bauble, £3 Skis with bell and bow, £2 each Nutcracker doll, £5

Tips

● Decorate an

d scent the room by fll ing a glass vase with small pine cones and whole spice s such as star anise and cinna mon sticks. ● Nutcracker do lls ‘standing guard’ on the ma ntelpiece add a playful

twist.

Tin houses, £2 each

6ft berry and cone tree, £50

Knitted owl, £2 DECEMBER 2014 | ASDA.COM/MAGAZINE | 13


RETRO SKI Shake things up this Christmas with our twist on Fifties ski-lodge chic. Iced cookie decorations and candy colours meet pastels, Scandinavian sweater patterns and cute baby deer, for a modern take on a vintage look.

Cookie baubles, £2 each

100pk white LED lights, £12

Gingerbread house decoration, £5

Candy cane decorations, £2 each

6ft white tree unlit, £20

Bell wreath, £6

Snowglobe, £10 14 | ASDA.COM/MAGAZINE | DECEMBER 2014

Felt deer decoration, £2

Owl bauble, £3 (3-pack)


Ceramic Nativity scene, £5

Bird house decoration, £2

HOMES Clip-on bird decoration, £2

Reindeer advent calendar, £12

WHITE ROMANCE

PRODUCTS AVAILABLE IN SELECTED STORES ONLY WHILE STOCKS LAST, UNTIL 25 DECEMBER. ONLINE DELIVERY CHARGES MAY APPLY

Pine cone and berries wreath, £7

Create a winter wonderland with this magical range in snow whites and shimmering silvers softened with pale peach and mint green. Delicate glass decorations and pretty pearl baubles will add instant elegance to your tree.

White reindeer head with bow, £2

More

6ft pre-lit snowy tree, £50

For more baubles and decorations, see ASDA.com/ christmas

Shatterproof baubles, £5 (46-pack) DECEMBER 2014 | ASDA.COM/MAGAZINE | 15


Beautiful baubles

Whatever your style, we’ve got baubles and trinkets for every Christmas tree. Here are some of our favourites, plus extra decorating ideas

2 1

3

4

Use ribbon to attach to presents as a cute fnishing touch

6

5

7

Try stringing them along a length of tinsel or ribbon to wrap around napkins, like napkin rings

16 | ASDA.COM/MAGAZINE | DECEMBER 2014

Would also look pretty hanging in a window – use BluTack to attach the ribbon to the frame

8


DECORATIONS

From our Hidden Treasures range, this dazzling decoration is also perfect for New Year or Easter celebrations

Hang on white or silver-painted twigs in a vase

11

10

9

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST, UNTIL 25 DECEMBER. ONLINE DELIVERY CHARGES MAY APPLY. PHOTOGRAPH: LEO ACKER. STYLING: TAMZIN FERDINANDO

14

13 12

15

Inspired by traditional sweet shops, this Fiftiesstyle bauble adds an instant retro touch – try hanging a cluster from the ceiling or shelves

16 17

1. Bird house, £2 2. Snow boots, £2 3. Ski cable car, £2 4. Reindeer head, £2 5. Tartan print bauble, 6. Gold glass bauble, £3 7. Blue, pink and silver jingle bells, £2 for 4-pack 8. Green bells £3 for 4-pack 9. Peacock bauble, £3 10. Crown bauble, £2 11. Purple teardrop glass bauble, £3 12. Purple heart, £2 13. Mint frost print bauble, £3 14. White beaded bauble, £2 15. Peach beaded print bauble, £3 for 4-pack 16. Gold teardrop bauble, £3 for 3-pack 17. Pompom bauble, £2 See p11 for more decorating tips bauble, £2

DECEMBER 2014 | ASDA.COM/MAGAZINE | 17


Technology gifts Help them stay in touch in style. Asda Mobile Sony E1, £80

Control music and take calls with RemoteTalk cable*. Beats Solo2 headphones, £169

The stylish way to tune in. Polaroid retro radio, £35

Great gifts

More... tech gifts at ASDA.com/ christmas

From tablets to phones, we’ve got the latest gadgets for tech-loving friends and family

PRODUCTS IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. *FUNCTIONALITY MAY VARY BY DEVICE. **OFFER ENDS 27 DECEMBER

For a smoother close shave. Philips Aqua Touch**, was £99.96, now £40

Take your pick from range of tablets an our great d iPads Lightweight, slim and sleek. Samsung Galaxy Tab 4, 10in 16GB, £279

Grooming perfection. Remington Pro Power Hair Clipper Gift Pack**, was £49.96, now £25

This waterproof 5.1 mega pixel camera is great for summer holidays. Vivitar DVR 783 Action Camera, £35 Manage your mobile and track ftness with wearable tech. Samsung Galaxy Gear Fit, £199

Enjoy great sound with this sleek speaker. Jam wireless bluetooth speaker, £25

Colourful cases to protect their iPad Air. Four colours available. Apple iPad Air Smart Cover, £35 each

DECEMBER 2014 | ASDA.COM/MAGAZINE | 21


Fashion gifts Undies with a fun festive twist. 3-pack Christmas trunks, 2-14yrs, from £4

Keeps ears snug, too. Check faux fur lined trapper hat, 4-12yrs, £5

Bags of fun. Teenage Mutant Ninja Turtle head rucksack, £8

Jumper, 9mths-6yrs from £7; parka, 9mths-6yrs, from £14

For great gifts for all the family, check out festive accessories and outfts from George Reversible belt with rotating buckle. Four ways to wear leather belt, £10

Dressing gown, XS-XXL, £18

A real head-turner. Ski Fair Isle beanie, £5

Just the job for keeping toes toasty. Fair Isle lounge socks*, £5

22 | ASDA.COM/MAGAZINE | DECEMBER 2014

More...

fashion gifts at ASDA.com/ christmas

A timeless, classic pressie. Leather wallet, £10

Treat their feet. Brogue shoes, 6-12, £28

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. *AVAILABLE FROM 27 NOVEMBER. **AVAILABLE FROM 30 NOVEMBER.

Presents with style

Cute nightwear for bedtime. Giftbound polar bear PJs, 1-8yrs, from £6


Delicate and lacy. Floral bra, 32B-38DD, £12, and knickers, 8-20, £6

To bling up party outfts. Necklace, £12

Handy and smart. Leather gloves, S-L, £9

Jumper, 8-24, £14; scarf, £8

Elegant time keeping. Watch, £12

Pretty as a princess. Rapunzel costume, 1-10yrs, from £12.50

So they can step out in sparkly style. Butterfy ballet shoes, 4-12yrs, £7

Red wool coat, 9mths-6yrs, from £1 4 The stuf of dreams. Disney Frozen pyjamas**, 1-10yrs, from £8

To keep cubs snug. Polar bear 2-piece set, 1-12yrs, £5

DECEMBER 2014 | ASDA.COM/MAGAZINE | 23


ne gift. ALL Y UR WISHES.

Available in selected stores only, while stocks last. Or visit direct.ASDA.com for more information. Online delivery charges may apply.


Food gifts Perfect for festive pies. Ceramic reindeer pie dish, £5

More...

Say cheers with seasonal glassware. Mulled wine glass, £2

food gifts at ASDA.com/ christmas

Just the thing to whizz up smoothies. Breville Blend Active Blender, £29.96

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. *£17.50 FROM 3 DECEMBER. 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

Help them become a star baker. Breville mixer, £49.96

Pour a fun festive cuppa. Christmas pudding teapot, £10

For foodies

From baking kit to Christmas goodies, here’s a taste of our great gifts for food fans

For a taste of luxury. Extra Special Premier Cru Champagne (75cl), £19.75*

Ideal for winter stews. Copper Tri-ply stockpot 24cm, £40

Love From Santa Hamper, £29.99 Ideal for cofee fans. Nescafe Dolce Gusto Piccolo, £44 (was £89.96)

Bring Christmas cheer to their kitchen. George Home Scandi double oven glove, £4

A peachy gift for shoe fanatics. Bellini Shoe (20cl), £5

DECEMBER 2014 | ASDA.COM/MAGAZINE | 25


Tip #38

Napkin for mince pies

Tip #24

Wipe up seasonal spills

Tip #1

Wipe down sticky high chairs

£1.86

£

1.50

DOES MORE THAN YOU THINK

GREAT FOR

EVERYDAY TASKS

£2.48

£2*

GREAT FOR

For more tips visit our Plenty

channel at

TOUGHER TASKS

TRY FOR YOURSELF TODAY! FIND PLENTY IN-STORE & ONLINE Available in store and at ASDA.com, while stocks last. Online delivery charges may apply.

*Offer available from 27.11.2014 - 31.12.2014.


Entertainment gifts One Direction Where We Are: Live From San Siro Stadium DVD Bring their world tour to your telly screen. £10

One Direction Four The boy band’s brilliant new album. £10

Little Keith Lemon: Memoirs Of Me Childhood by Keith Lemon. The funnyman’s life story. £9

Michael Buble Christmas (Deluxe special edition) Festive faves plus bonus tracks. £8

Christmas At Downton Abbey Carols sung by the cast. £10, or £7 if bought with a chart CD.

Daring To Dream by Sam Bailey. From prison guard to The X Factor winner. £8

Olly Murs Never Been Better Infectious pop from the chart-topping singer. £10

Family fun time PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. *AVAILABLE FROM 17 NOVEMBER

We’ve got presents for everyone with our great range of music, flms, books and games

How To Train Your Dragon 2 plus free all-new adventure Dawn Of The Dragon Racers DVD* Awesome family flms. £10, exclusive to Asda

More...

entertainment gifts at ASDA.com/ christmas

Just Dance 2015 Wii All the latest moves. £25

22 Jump Street DVD Action-packed cop comedy with Channing Tatum. £10

Mrs Brown’s Boys D’Movie DVD Feature-length laughs. £10

Fifa 15 PS4 Like being on the pitch yourself. £44 DECEMBER 2014 | ASDA.COM/MAGAZINE | 27


with Heinz cereals

Available in selected stores only, whilst stocks last


Gifts for kids George Home pirate ship† Fun ahoy! £25

More... kids gifts at ASDA.com/ christmas

LEGO CITY cargo train†† Batterypowered motorised train set. £110

Disney Frozen Crystal Kingdom Vanity Table† Make them feel like a princess. £49.97

Kids’ crackers PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. *SUITABLE FROM 6MTHS. ** SUITABLE FROM 12MTHS. †FOR KIDS AGED 3+. †† FOR KIDS AGED 6+. ‡FOR KIDS AGED 8+

Give them a Christmas to remember with our brilliant selection of toys

Little Tikes Hippo Piano Mate* For mini musicians. £15

Reindeer hot water bottle† Snug hugs. £5

Adventure Wheels Dirt Challenger‡ Radio controlled car. £25

My Little Po ny Plush†, £9.97 or 2 fo r £14 Little Tikes Room Zoomer** Push down on his wheels to make him move. £5

George Home wooden princess castle† Magical make-believe. £30

Monster High Blitz Assortment Dawn Of The Dance dolls†† The glam ghouls. £9 each

Dinosaur plush toy† Scarily cute cuddly toy. £10 or 2 for £14

DECEMBER 2014 | ASDA.COM/MAGAZINE | 29


*Oer available in-store 27.11.14 to 31.12.14. Available in selected stores only, while stocks last.


Beauty gifts A feminine fragrance for true romantics. Paul Smith Rose Eau de Parfum 100ml, £22

Glam polish set with bufer and toe separator, for perfect nails at home. Models Own Diamond Luxe Nail Polish Collection, £10

Deliciously fresh men’s eau de toilette and shower gel. Lacoste Live Gift Set, £28

Pamper them PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. *OFFER ENDS 27 DECEMBER. **OFFER ENDS 24 DECEMBER

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A vibrant foral scent. Issey Miyake Eau de Toilette 50ml, was £34, now £32**

Face and hand cream set from the popular skincare brand. Elizabeth Arden Cream Duo Gift Set, £12

Sonic cleanser for a fresher looking face. Rio Sonicleanse, was £49.96, now £39* Treat her to this luxurious body wash, lotion and bath soak. Baylis & Harding Sweet Mandarin & Grapefruit Luxury Set, £8 DECEMBER 2014 | ASDA.COM/MAGAZINE | 31


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DECEMBER 2014 | ASDA.COM/MAGAZINE | 33


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34 | ASDA.COM/MAGAZINE | DECEMBER 2014

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PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. *AVAILABLE FROM 17 NOVEMBER **AVAILABLE FROM 20 NOVEMBER. 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

Cool Claus. Heidi chocolate Santa in sunglasses, £3

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DECEMBER 2014 | ASDA.COM/MAGAZINE | 35


l a n o s a e S

FESTIVE SOLUTIONS

We all love Christmas, but if the festive spirit starts to run a bit low, try these tips to keep peace and goodwill in your home

D

oes Christmas Day bring out the best – and the worst – in people? ‘We often build up our expectations of the perfect Christmas Day and spend so much time and energy trying to make it our best ever that we end up disappointed,’ says emotional intelligence expert Dr Sandi Mann, director of the Mind Training Clinic in Manchester. Here, Dr Sandi – with a little help from readers Lewis Craft and Corrina Partoon – gives advice and solutions to help you enjoy a truly Happy Christmas.

Seasonal stress point: Running out of time

WORDS: NICOLA GILL. ILLUSTRATIONS: HANNAH WARREN

We’re all busier than ever over the festive season. What with the cooking, organising, decorating the tree and buying the presents, there just don’t seem to be enough hours in the day…

The solution: Delegate! DR SANDI SAYS ● Don’t try and do

it all yourself – even Santa has his helpers. Ask family or guests to lend a hand. You can still oversee the main preparations. ● Make lists and write out a schedule so you can delegate jobs. ● Do as much cooking prep as you can in advance – ideally the

fddly bits that need your concentration. LEWIS SAYS ● Preheat the oven on Christmas morning – it sounds simple, but it’ll mean things cook at the right time. ● Keep guests out of the kitchen by asking them to help with tasks such as laying the table or walking the dog.

● Put drinks and nibbles out before you start cooking, so people can help themselves without getting in your way. CORRINA SAYS ● Decide who will be visiting who, and when, well ahead, to avoid rows nearer the time. It also reassures the family that they’ll all get to see us.

DECEMBER 2014 | ASDA.COM/MAGAZINE | 37


FESTIVE SOLUTIONS Seasonal stress point: Feeling the pinch The presents, the food, the tree and all little extras that make Christmas special also make it an expensive time of year. And if you can’t live up to your – or other people’s – expectations, you may end up feeling guilty.

The solution: Honesty is the best policy DR SANDI SAYS ● Have a chat with

Santa, then explain to the kids that he may not be able to bring them everything they want. Praise them when they cope well with disappointment, plus set a good example by looking grateful when your mother-in-law gives you bath salts – again.

● Top up Santa’s gifts with stocking fllers, but don’t overspend. Cheaper bits and bobs are just as much fun to open. ● Suggest a Secret Santa for friends or older relatives. CORRINA SAYS ● To spread the cost, I start buying gifts from early October,

and I add Christmas staples, like pickles, chocolates, crackers and pudding, to each weekly shop. Then I only need to get fresh food nearer the day. LEWIS SAYS ● Ask guests who are coming for dinner to bring a cooked dish along. It will save you time as well as money.

Seasonal stress point: The ‘perfect’ Christmas It doesn’t exist! But every year, we think it will be just like in the flms, then feel disappointed when it doesn’t live up to expectations.

The solution: Just relax DR SANDI SAYS ‘Seeing children’s anticipation of Santa’s arrival is a huge part of the fun. Getting ready for the big day can be marvellous and magical – but that excitement can end in tears if you don’t have a strategy in place.’ Here are some ideas… ● Plan a long walk for a change of scene and a bit of fresh air.

38 | ASDA.COM/MAGAZINE | DECEMBER 2014

● People really aren’t looking for perfection, so go with the fow. You can always set alarms on your phone so you won’t forget to put the roasties in the oven while you’re chatting and relaxing. ● Have flms, games and activities ready to keep kids amused and to help change the mood if a tricky family topic comes up.

LEWIS SAYS ● If you’re planning to

serve dinner at 2pm, tell everyone it will be ready at 2.45pm. This will take the pressure of you and stop them getting restless, too. AND FINALLY… Remember, it’s just one day of the year, so if something does go wrong, it’s not the end of the world. Enjoy!


Serving Suggestion

Make a delicious chocolate yule log STEP 1. Preheat oven to 180°C (160°C with fan) Gas Mark 4. Beat the egg yolks with the sugar until they are light and fluffy. Sieve the cocoa powder and flour together and fold into the egg yolks.

Ingredients Serves 10 5 large eggs, separated

STEP 2. In a separate bowl beat the egg whites until they are light and fluffy, forming stiff peaks. Lightly fold the egg whites through the chocolate-egg mixture and then spread evenly over the baking parchment. Bake for 8-10 minutes until golden and springy to the touch.

150g caster sugar 50g self-raising flour 50g cocoa powder 200g half fat crème fraîche 363g CARNATION® Chocolate filling and topping 50g chocolate curls Gold food spray

Find me in store with the CARNATION® range

Each serving (1/10 yule log) typically contains

Fat

Energy 1356kJ Medium 324kcal 13.6g

16%

19%

Saturates Sugars High

High

7.5g

37g 0.15g

38%

41%

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

3%

of an adult’s Reference Intake (RI)* *Typical energy values per 100g: 1385kJ/331 kcal Reference Intake of an average adult (8400kJ/2000cal) Portions should be adjusted for children of diferent ages.

For more festive recipe inspiration, please visit

www.carnation.co.uk

Salt Low

STEP 3. Remove from oven and tip onto a clean kitchen cloth. Remove the baking parchment and roll up gently in the towel. Set aside to cool completely. STEP 4. To make the filling, mix 2 tbsp of CARNATION® Chocolate filling and topping into the half fat crème fraîche. When the chocolate sponge is completely cool, unroll, spread the mix over the inside of the sponge and then gently reroll making sure the filling reaches Serving Suggestion the edges. STEP 5. Use the remainder of the CARNATION® Chocolate filling and topping to spread over the outside of the log and then garnish with chocolate curls. Finally, decorate with the gold spray and serve.


The people who put on your plate

s a m t s i r h C

Meet the suppliers working closely with Asda to produce the very best in festive food and drink

40 | ASDA.COM/MAGAZINE | DECEMBER 2014


PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. *AVAILABLE 19-24 DECEMBER. ILLUSTRATION: ANDREW ROBERT DAVIES

The turkey producer When it comes to quality, few companies can compete with free-range turkey producers Traditional Norfolk Poultry. ‘We use heritage breeds and like to do things as traditionally as we can,’ says Sophie Evans, the farm’s welfare ofcer. It’s her job to ensure that all the 26,000 Norfolk Bronze turkeys supplied to Asda this Christmas are cared for and fed on a cereal-based diet supplemented with foraged berries, grasses and leaves. ‘The birds have a good life,’ says Sophie. ‘They’re housed in sheds with perches and straw bales, and have pasture where they can forage and roam around freely enjoying the winter sun. I can hear them outside right now.’ These high care standards are repaid on the plate. Sophie says, ‘The meat is succulent and full of favour, with a fabulous golden hue and a crisp skin. I like a classic Christmas dinner, so I’ll be enjoying my Norfolk Bronze turkey with bread sauce and all the trimmings.’ Extra Special Free Range Corn Fed Turkey*, £6.32/1kg

Sophie’s favourite way to use leftovers is in a delicious sandwich with turkey, lettuce and mango chutney in crusty thick-sliced farmhouse bread.

DECEMBER 2014 | ASDA.COM/MAGAZINE | 41


The Iberico ham curer

Found exclusively in southwest Spain, the Iberian pig is reared in pastures on a cereal-based diet. This gives the meat the excellent aroma, taste and texture that has made jamon Iberico one of Spain’s best-loved hams. ‘It’s a premium grade of ham that’s every bit as good as Serrano,’ says Production Manager Susanna Presta from cured meat specialist Noel Almentaria Sau, based in Girona. This Christmas her team will be supplying Asda with Iberico ham cured in cellars for up to 24 months. The resulting meat is ruby red in colour with thin ribbons of fat running through it. ‘The fat adds sublime favour and gives the ham its melt-in-the mouth texture, says Susanna. ‘In Spain, we enjoy this luxury cured meat throughout Christmas and New Year, as a starter with red wine or as tapas.’ Extra Special Iberico Meats Selection with Iberico Chorizo, Lumo Iberico and Iberico Ham*, £4 (100g: £4/100g)

The smoked salmon expert The dedicated team at Edinburgh Salmon Company know good food is worth the extra efort – so they were delighted when we asked them to produce a special recipe just for us. ‘We’ve sourced premium-quality salmon from the west coast and islands of Scotland,’ says Production Manager Darren Francis. The fsh is then expertly cured at the company’s base in the Scottish Highlands, using a sea salt and demerara sugar recipe, before being cold-smoked over oak

For a classic, no-fuss canape, wrap thin slices of Iberico ham around cubes of melon, then secure with cocktail sticks.

42 | ASDA.COM/MAGAZINE | DECEMBER 2014

and beechwood chips. ‘After it has been left to mature for at least two days, we infuse it with specially selected sparkling wine and orange juice, and a sprinkling of orange zest,’ explains Darren. The result is a distinctive favour with complex, smoky notes and a delicate citrus tang. ‘I’ll be eating it on Christmas morning with scrambled eggs,’ says Darren, who, along with his team, will produce 750,000 packs of smoked salmon across all Asda’s ranges this Christmas. Extra Special Smoked Scottish Salmon with Bucks Fizz*, £3 (120g; £2.50/100g)

To bring out the citrus favours, serve this salmon on blinis and top with grated orange zest and a few drops of orange juice.


The Christmas pudding maker

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. *AVAILABLE FROM 20 NOVEMBER. **AVAILABLE FROM 27 NOVEMBER. PHOTOGRAPHS: GEOFF FENNEY, ALUN CALLENDER, MARTIN HUNTER, ROB WHITE

The cheese maker

No festive cheeseboard would be complete without a classic Cheddar – and that’s where Richard Clothier of Wyke Farms comes in. His family has been making cheese in the Mendip Hills of Somerset since the 1750s. Today, Richard’s team still use a recipe perfected by his late grandmother, Ivy. ‘She started with only 20 cows, but quickly had to get more to keep up with demand,’ he says. This has been another exceptional year for Wyke Cheddar, with a long grazing season thanks to sunny weather. They’re producing two cheeses for Asda this Christmas. ‘The frst, our Vintage Cheddar, is matured in wooden boxes for 17 months and has a complex, rugged favour,’ says Richard. The second, Wyke Farms Mature Cheddar, is also exclusive to Asda. ‘The two cheeses are very diferent,’ says Richard. ‘The mature Cheddar has a smoother, more rounded favour and a waxier texture.’ Despite their diferences in favour, the quality is the same in each. ‘Both cheeses need little more than an oat biscuit to shine,’ Richard adds. ‘The Cheddar is the hero.’ Extra Special Vintage Cheddar**, £3 (370g; 81p/100g); Extra Special Mature Cheddar, £3 (400g; 75p/100g)

Did you know that in Yorkshire, it’s popular to serve Christmas cake with cheese? The tanginess of Cheddar is an ideal partner.

‘Our Extra Special Luxury Christmas Pudding is matured for six months to allow time for the spices, sherry and Cognac to infuse,’ says David Sanderson, chef at renowned Christmas pudding makers Matthew Walker. ‘It’s a traditional, deliciously spiced pudding packed with almonds and walnuts, with lovely citrus notes.’ The Derbyshire frm, founded in 1899, makes the luxury pud just for Asda – and this year, they’ve created a second recipe for us, too. The new Extra Special Indulgent Mulled Port, Cherry & Orange Pudding, decorated with port-soaked cherries and candied fruit, comes with a sachet of edible gold stars for you to sprinkle over it. ‘It’s a showstopper,’ says David. ‘Getting the balance of fruit and spice is a real art, but we’re sure

both puddings will make a great fnale to your Christmas feast.’ Extra Special Luxury Christmas Pudding, from £1 (100g; £1/100g), £3 (454g; 66p/100g), £5 (907g; 55p/100g); Indulgent Mulled Port, Cherry & Orange Pudding, £5 (454g; £1.10/100g)

For an indulgent treat, fry a thin slice of Christmas pudding in a little butter, then sprinkle with icing sugar and serve with whipped cream.

The chocolatier

We wanted a Christmas treat with real wow factor – so we teamed up with Belgian chocolatier Libeert to create a giant milk chocolate Santa. ‘He makes you smile,’ says Product Developer Marleen Ingelaere. The jolly fgure is an impressive 34cm tall and weighs 850g. Made with cocoa beans from Africa’s Ivory Coast, the chocolate has a delicious taste and extra smooth texture that’s the result of four generations of expertise and a special recipe. The beans are roasted and milled to make a liquor, which is mixed with sugar and milk to form a puree. This is then heated to make molten chocolate. ‘This process makes our chocolate silky smooth,’ says Marleen, who will send us 60,000 Santas. ‘And the taste is fabulous.’ Extra Special Belgian Chocolate Giant Santa, £12 (850g; £1.41/100g)

DECEMBER 2014 | ASDA.COM/MAGAZINE | 43


The Brussels sprouts grower Christmas is all about tradition, but it’s nice to try something new, too. That’s why Harvesting Manager Lee Burrell is growing a red variety of Brussels sprouts alongside the traditional green type at Staples Vegetables in Lincolnshire. Lee says, ‘The red sprout has a milder, sweeter favour. It’s becoming really popular with foodies.’ In fact, his team has upped production of red sprouts by 400% this year, to grow 300 tonnes. They’ll be supplying Asda with both the red and green varieties on their stalks (this helps keep them fresh), or in a 500g red and green mixed pack*. Asda will also be selling small packs of sprout tops – the delicious, deep green leaves that grow at the head of their sprouts. They’re great steamed or boiled and served as a side like cabbage.

Lee recommends stir-frying green sprouts with crumbled walnuts or chestnuts for a festive dish with ‘that extra hit of favour’. 44 | ASDA.COM/MAGAZINE | DECEMBER 2014

At the picturesque Finnebrogue estate farm in Northern Ireland, more than 1,000 red deer roam free, grazing in grass felds and ancient woodland. ‘We bring the baby deer indoors for their frst winter, but otherwise our deer are entirely outdoor bred,’ says farm owner Denis Lynn. He credits these high welfare standards for the quality of Finnebrogue’s meat. ‘Our venison is mild, tender and not overly gamey.’ This Christmas his team is supplying Asda with hand-trimmed venison cuts topped with a venison, pork and cherry stufng and wrapped in all-butter puf pastry. ‘It’s a great alternative to turkey,’ says Denis. Extra Special Venison Wellington**, £20 (913g; £2.19/100g)

The Prosecco maker With its delicate bubbles, light citrus favours and foral aromas, Asda’s Extra Special Prosecco is just the thing for

the festive season. This delicious sparkling wine is the creation of Araldica, a cooperative founded in the Piedmont region of Italy in 1954. The team of six winemakers is headed up by Lella Manera and managed by her husband, Claudio. ‘Between us, she’s actually the boss!’ says Claudio, who met his wife at winemaking school when they were both in their teens. Their prosecco is made with grapes grown in the rolling hills and plains of the nearby Veneto region. ‘The soil in the higher hills is clay, while the soil in the plains is chalky, and this mix of growing conditions gives the wine its structure and fnesse,’ says Claudio. The base wine is blended by Lella and her team, then fermented twice in stainless steel tanks. The result is a versatile prosecco that’s classifed as

a brut – crisp but not too dry. A great alternative to champagne, it can be enjoyed both on its own or in cocktails, plus it’s great with smoked salmon. They’ll be sending 300,000 bottles to Asda for the season. ‘The prosecco is a great crowd-pleaser but it also has exceptional elegance,’ says Claudio. Extra Special Prosecco, was £8.25, now £6.50 (75cl)

Claudio’s favourite way to make Extra Special Prosecco even more Christmassy is to mix it with an equal measure of cranberry juice and a splash of Cointreau.

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. *AVAILABLE FROM 7 DECEMBER. **AVAILABLE 19-25 DECEMBER. IF YOU LOOK UNDER 25 AND WANT TO BUY AGE-RESTRICTED PRODUCTS, YOU WILL NEED TO PROVE YOUR AGE. NO I.D. NO SALE. WORDS: CASILDA GRIGG. ILLUSTRATIONS: ANDY ROBERT DAVIES

The venison farmer


Get ready for the festive season with our new 1kg block of award-winning rich and tasty mature Cheddar cheese. Whether you want to impress with a delicious cheeseboard, or add something special to your shepherd’s pie, there’s plenty to go around. At only £5 for our biggest block of cheese, you’d be crackers not to!

Available in selected stores only, while stocks last.

L CHEESE BA

GL O

Our new 1kg block of Cheddar. Happy Christmas!

£5 Mature white Cheddar 1kg

2014 ME O

ARDS FR AW


Festıve feasts sts

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. *AVAILABLE UNTIL 25 DECEMBER. PHOTOGRAPH: ROB WHITE. STYLING: ROB MERRETT

Feeding an army this Christmas? We’ve got more than 40 pages of recipes for delicious dishes from classic mince pies to traditional favourites with a twist

Nutcracker doll*, £5 each DECEMBER 2014 | ASDA.COM/MAGAZINE | 47


Pans from

£15 each

• Ceramic ThermolonTM non-stick coating • Even heat distribution for perfect frying results • Easy cooking & cleaning • Soft touch handles

www.vitaverde-cookware.com

Vita+Verde cookware available now at ASDA.com Selected stores. Available while stocks last. Online delivery charges may apply.


CHOOSE YOUR PERFECT

C hristmas dinner

‌ from our selection of delicious starters, mains and sides. Whether you love a traditional feast or want to try something new, we’ve got the solution


STARTER

The silky texture and zestiness of the smoked salmon works perfectly with the crispy rostis

Extra Special Smoked Scottish Salmon with Bucks Fizz*, £3 (120g; £2.50/100g)

SERVES 6 READY IN 30MINS PRICE PER SERVING £1.80 350g Charlotte potatoes 100g swede (peeled weight) 100g carrot 1 large or 2 small shallots, finely chopped 2tbsp olive oil 3 x 120g packs Extra Special Smoked Scottish Salmon with Bucks Fizz* Lemon wedges and rocket, to serve 1 Cut the potatoes into evensized pieces and put in a pan. Add just enough cold water to cover. With the lid on the pan, bring to the boil and parboil for 3mins. Cut the swede and carrots into similar-sized pieces and parboil in a separate pan for 2mins. Drain all the vegetables and leave to cool. 2 Fry the shallots in 1tbsp of the oil until soft and translucent. Tip into a bowl. Coarsely grate

Make

Root vegetable mini rostis

the parboiled vegetables over triple-thickness kitchen roll. Put more paper on top and press down to soak up some of the moisture. Then add the vegetables to the shallots, season and mix together gently with a fork. 3 Heat the rest of the oil in a large, nonstick frying pan. Divide the grated vegetables into 6 portions and put in the pan – you may have to cook them in batches. Flatten each one with the back of a wooden spoon. Cook over a low heat for 2-3mins until golden and crisp underneath. Turn over and cook the other side for 2-3mins. Serve with the salmon, lemon wedges and rocket.

Each 162g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

849kj Med Med Low High 203kcal 9.9g 2.9g 2.6g 1.94g 10% 14% 15% 3% 32% of your reference intake. Typical energy values per 100g: 524kJ/125kcal

STARTER

Mushroom & chestnut soup v The woody favour of the mushrooms and earthiness of the chestnuts combine to make a rich, nutty-tasting soup SERVES 6 READY IN 40MINS PRICE PER SERVING 86p 1tbsp olive oil 15g butter 1 medium onion, finely chopped 1 clove garlic, finely chopped 250g pack chestnut mushrooms, sliced 250g pack jumbo mushrooms, roughly chopped 1tbsp fresh thyme leaves, plus extra to garnish 100ml sherry (optional) 200g pack Merchant Gourmet Whole Chestnuts 1L vegetable stock, made with 1 stock cube 75g reduced-fat creme fraiche Bread, to serve 1 Heat the oil and butter together in a large pan over a medium heat. Add the onion and cook until soft, stirring occasionally. Add the garlic

and cook for another 1min. 2 Add all the mushrooms to the pan along with the thyme leaves and stir everything together. Cook for 4-5mins until the mushrooms start to soften. 3 Pour in the sherry, if using, and turn up the heat. Allow to bubble for 2-3mins, then add the chestnuts and the stock and bring to a simmer. 4 Simmer, uncovered, for 12-15mins, stirring occasionally, then puree in a processor or with a hand-held blender until smooth. 5 Divide the soup between 6 bowls. Top each one with a dollop of creme fraiche and garnish with thyme leaves. Serve with bread.

1

of your 5-a-day

Each 240g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

683kj Low Low Low Low 163kcal 7g 2.9g 4.1g 0.48g 8% 10% 15% 5% 8% of your reference intake. Typical energy values per 100g: 285kJ/68kcal

50 | ASDA.COM/MAGAZINE | DECEMBER 2014

Make

Mushroom & chestnut soup

READER’S VERDICT ‘I was surprised at how simple it was to make this lovely soup! It tasted totally amazing and the chestnuts make it festive, without overpowering the favour.’ Corrina Partoon

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. *AVAILABLE FROM 20 NOVEMBER

Bucks Fizz smoked salmon with root vegetable mini rostis


STARTER

Lobster tails with avocado salad

Succulent lobster served in its shell makes an impressive starter and tastes great with our tangy salad dressing

STARTER

SERVES 6 READY IN 25MINS PRICE PER SERVING £6.57 3 x 200g packs Extra Special Lobster Tails (frozen) 6 level tbsp mayonnaise 2 level tbsp tomato ketchup 2 level tbsp Chosen by you Cool Tomato Salsa Pinch smoked paprika 1tsp brandy (optional) 25g pistachios, chopped 2 avocados, skinned, stoned and diced 1 head chicory 1 /2 x 85g bag watercress or other salad leaves

for 6mins. Meanwhile, get a large bowl of ice-cold water. As soon as the tails are cooked, remove with tongs and plunge into the cold water. Put on kitchen roll and pat dry. 2 Mix the mayonnaise with the ketchup, salsa, paprika and brandy, if using. 3 Put the cold lobster tails on small plates. Spoon the sauce on top then sprinkle on the nuts. Serve with a spoonful of the avocado and a few leaves of chicory and salad.

1 Put the lobster tails in a large pan of boiling water. Bring back to the boil and simmer

Each 204g serving contains: ENERGY

FAT

SATURATES SUGARS

Chosen by you Baking Camembert with Chorizo**, £3 (290g; £1.03/100g)

SALT

1,642kj Med Med Med Med 394kcal 19.8g 3.5g 15.3g 1.22g 20% 28% 18% 17% 20%

IF YOU LOOK UNDER 25 AND WANT TO BUY AGE-RESTRICTED PRODUCTS, YOU WILL NEED TO PROVE YOUR AGE. CHALLENGE 25. NO I.D. NO SALE. **AVAILABLE FROM 27 NOVEMBER

of your reference intake. Typical energy values per 100g: 806kJ/193kcal

Make

Lobster tails with avocado salad

Wine choice

This fresh, aromatic white works perfectly with fsh dishes like our lobster salad. Extra Special Viognier, was £7.25, now £5 (75cl)

DECEMBER 2014 | ASDA.COM/MAGAZINE | 51


MAIN

Maple roast turkey The sticky maple syrup and cinnamon glaze gives the turkey a luxurious sweet, spicy tang your guests will love

Make

Horseradish & cayenne crumbed Chateaubriand fllet with mushroom & red wine sauce

MAIN

Horseradish & cayenne crumbed Chateaubriand fllet with mushroom & red wine sauce Chateaubriand is the leanest, most tender cut of beef – perfect for a special occasion. The flavoursome meat in this recipe is complemented by the spicy horseradish and cayenne pepper SERVES 6 READY IN 1HR 15MINS PLUS RESTING PRICE PER SERVING £5.40 800g Extra Special Chateaubriand Beef Fillet* 75g dried breadcrumbs 2tsp Extra Special Horseradish Sauce 2tsp chopped thyme leaves 1 /2tsp cayenne pepper Finely grated zest 1 lemon 40g butter, melted 2tbsp sunflower oil 250g pouch Extra Special Concentrated Beef Stock 25g Epicure Creative Cooks Mixed Mushrooms 1 shallot, finely chopped 100ml red wine 4tbsp double cream 1 Remove the beef from the fridge 30mins before cooking. Preheat the oven to 200C/ 180C Fan/Gas 6. Mix the breadcrumbs, horseradish, thyme, cayenne, lemon zest and butter together in a bowl. 2 Heat the oil in a frying pan and brown the beef all over. Remove from the pan and season. Keep the juices –

you’ll need them to make the red wine sauce. 3 Put the beef in a roasting tin. Top with the breadcrumb mixture, pressing down so it sticks. Cook in the oven for 20mins (medium rare), 25mins (medium) or 30-35mins (well done). Leave in a warm place for 15mins to rest. 4 Meanwhile, make the sauce. Dilute the stock with 300ml water in a pan, then heat until boiling. Pour over the dried mushrooms in a bowl. Leave for 15mins. Drain, reserving the liquid. Chop the mushrooms. 5 Put the shallot, wine and reserved juices in the pan used for the beef. Cook until reduced by half. Add the mushrooms and cream. Cook gently for 1min before serving. Each 227g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,681kj High High Low Low 402kcal 22.7g 11.1g 0.9g 0.45g 20% 32% 56% 1% 8% of your reference intake. Typical energy values per 100g: 741kJ/177kcal

52 | ASDA.COM/MAGAZINE | DECEMBER 2014

Extra Special Norfolk Bronze Turkey**, about 6kg, with giblets removed 2 lemons 100g unsalted butter, softened 3 shallots, peeled 3 large sprigs thyme 8 rashers Extra Special Oak Smoked Cured Pancetta 3tbsp maple syrup 1 /2 level tsp ground cinnamon 2tbsp plain flour 400ml hot chicken stock 1 Remove the turkey from the fridge and leave at room temperature for 1hr before cooking. Preheat the oven to 200C/180C Fan/Gas 6. 2 Squeeze the juice of 1 of the lemons and mix with 75g of the butter. Reserve the lemon shells. Fry the shallots in the rest of the butter on a low heat for 4mins. Set aside to cool. 3 Put the turkey in a roasting tin, breast-side up. Fill the cavity with the shallots, whole lemon shells and the thyme. Pinch the skin together to close the cavity and secure with a cocktail stick. 4 Lift the skin around the neck, rub some of the lemon butter over the meat. Rub the rest over the skin, making sure the legs are also well covered. 5 Arrange the pancetta over the breast in a lattice pattern.

Cover loosely with foil, leaving some room for air to circulate. Calculate the cooking time – for turkeys over 4kg, allow 20mins per kg, plus 90mins. Cook for 40mins, then reduce the oven temperature to 180C/160C Fan/Gas 4. Baste every hour. 6 Meanwhile, mix the maple syrup and cinnamon together. Remove the foil 30mins before the end of the cooking time and brush the syrup mixture over the skin and pancetta. Return to the oven, uncovered, for the rest of the cooking time or until cooked. To test if it’s ready, pierce the thickest part of the thigh with a skewer. If the juices are clear, it’s cooked. If they are pink, return it to the oven for another 15mins and keep checking until cooked. Once cooked, tilt the turkey so any juices run out into the tin. 7 Transfer to a platter and cover in foil. Put a tea towel on top to keep it warm and leave to rest for at least 30mins. 8 To make the gravy, skim any fat from the juices in the pan and discard, then stir in the flour. Cook on the hob for 4mins, stirring, then gradually stir in the stock. Heat until simmering, stir, then serve. Each 385g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,885kj Med High Low Low 450kcal 14.2g 6.9g 3.1g 0.77g 23% 20% 35% 3% 13% of your reference intake. Typical energy values per 100g: 494kJ/117kcal

You can prepare your turkey for cooking the night before – follow our recipe to the end of step 4. Then store in the fridge, and remove an hour before it goes in the oven to bring up to room temperature

Wine choice Elegant oak and spice make this velvety red a great match to roast meat. Extra Special Marques del Norte Rioja Reserva, £6 (75cl)

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. *AVAILABLE 18-26 DECEMBER **AVAILABLE 19-24 DECEMBER, AVAILABLE TO ORDER FROM 20 NOVEMBER-23 DECEMBER. ONLINE DELIVERY CHARGES MAY APPLY. 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 PLUS LEFTOVERS READY IN 4HRS PLUS RESTING PRICE PER SERVING £2.45


CHRISTMAS YOUR WAY

Top turkey Our free-range Extra Special fresh turkeys are corn-fed for real melt-in-the-mouth succulence

Make

Maple roast turkey

Make

Shredded Brussels sprouts with pancetta (p57)

Turn to p61 for more tips on cooking your Christmas turkey DECEMBER 2014 | ASDA.COM/MAGAZINE | 53


GIVE THE GIFT OF GOLD

Make this Christmas special. Give the perfect gift of The Macallan Gold - a single malt of exemplary character and flavour created 100% from sherry oak casks. The Macallan is celebrated far and wide by experts and discerning drinkers as one of the world’s most precious whiskies. The Macallan Gold is no exception.

SPECIAL Limited Edition PACK Look out for The Macallan Gold Limited Edition Luggage Tag packs in selected stores. These specially designed packs celebrate The Macallan’s global appeal in some of the richest cities in the world and include a luxury black leather luggage tag.

PLEASE SAVOUR RESPONSIBLY

Available in selected stores only, while stocks last.


CHRISTMAS YOUR WAY READER’S VERDICT

MAIN

Rainbow vegetable fan v

The rich, creamy flling and hint of festive spice in this eye-catching dish make it a great Christmas choice

Extra Special Mulled Wine Red Cabbage*, £3 (500g; 60p/100g)

‘Finding a vegetarian meal that outshines meat dishes can be tricky, but this does exactly that. The nutmeg in the flling gave it a real Christmassy favour.’ Kara Dunkley

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. *AVAILABLE 18-26 DECEMBER 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 8 READY IN 2HRS 15MINS PRICE PER SERVING 54p 175g plain flour, plus extra for rolling out 85g butter, chilled and cut into cubes, plus 15g, melted, for glazing 1 egg yolk 3 medium courgettes 3 large carrots 3 large parsnips 120ml double cream 2 large eggs, lightly beaten 50g extra mature Cheddar, finely grated 1 /2tsp Dijon mustard 1 /4tsp ground nutmeg 1 /2tsp chopped fresh thyme leaves 1 Preheat the oven to 200C/180C Fan/Gas 6. Sift the four and a pinch of salt into a large bowl. Rub in the butter until the mixture resembles breadcrumbs. 2 Mix the egg yolk with 1-2tbsp very cold water and add to the four mixture. Mix with a round-bladed knife until it starts to form clumps. Bring the dough together. 3 Lightly dust a work surface and rolling pin with four. Roll out the pastry to make a 26cm circle and use to line a 19cm fan tin. Prick the base with a fork and chill for 15mins. 4 Lay a piece of foil in the pastry case, shiny side down, and weigh it down with dry rice. Bake for 10mins, then remove the foil and rice and bake for another 5mins. Leave to cool in the tin for 10mins.

5 Peel all the vegetables, then use a vegetable peeler to cut them into long, thin slices. 6 Mix the cream, eggs, cheese, mustard, nutmeg and thyme together. Pour into the case. 7 Take 3 similar-sized slices of each vegetable and lay them on top of each other. Roll into a tight spiral. Continue adding slices of vegetables to the spiral, alternating as you go – it’s useful if someone can help you hold the roll together tightly. When the spiral is about 6.5cm in diameter, put it in the centre of the fan case,

with the edges of the slices facing upwards – keep holding tightly to keep it in shape. 8 Continue adding slices tightly around the spiral. You can brush a little of the cream and egg mixture up the sides to help bind them. When you reach the edge, fll any gaps with leftover vegetable slices. 9 Brush with melted butter and return to the oven for 40mins or until golden, then serve.

1

of your 5-a-day

Each 211g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,491kj High High Low Low 357kcal 23.2g 12.7g 7.6g 0.63g 18% 33% 64% 8% 11%

Wine choice Full of berry and spice notes, this classically smooth Extra Special Primitivo, was £7, now £5 (75cl), will complement a favour-packed vegetarian dish.

of your reference intake. Typical energy values per 100g: 705kJ/169kcal

DECEMBER 2014 | ASDA.COM/MAGAZINE | 55


Upgrade your

roast chicken with Aunt Bessie’s

Available in selected stores only, while stocks last.


SIDE

Shredded Brussels sprouts with pancetta Trim 300g Brussels sprouts, then shred finely with a sharp knife or in a processor. Set aside. Heat a wok or large frying pan and add 100g pine nuts, then toss over a medium heat until golden. Immediately tip them on a plate. Add 160g Chosen by you Diced Pancetta to the pan and dry fry, stirring all the time, until it starts to crisp. Add to the pine nuts. Heat 1tbsp sunflower oil and 15g butter in the pan and stir-fry the shredded sprouts for 3mins, until just cooked. Add 75ml water and cook until totally evaporated – the steam will cook the sprouts a little more. Mix in the pancetta and pine nuts. Serves 6

Make

Carrots with orange, cumin seeds & honey

Make

Shredded Brussels sprouts with pancetta

Extra Special Honey Glazed Parsnips*, £3.50 (600g; 58p/100g)

Each 98g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,136kj High High Low Med 271kcal 23.5g 5.8g 2.3g 0.88g 14% 34% 29% 3% 15% of your reference intake. Typical energy values per 100g: 1,159kJ/277kcal

SIDE

PRODUCTS AVAILABLE IN SELECTD STORES ONLY, WHILE STOCKS LAST. *AVAILABLE 18-26 DECEMBER

Perfect roasties Preheat the oven to 190C/170C Fan/Gas 5. Cut 1.5kg potatoes (peeled weight) into chunks. To parboil, put in a large pan of cold water, cover and heat until simmering. Simmer, covered, for 5mins. Drain, return to the pan and stand over a very low heat, uncovered, for 1min to let any excess moisture evaporate. Sprinkle 1 level tbsp cornfour on the potatoes. Cover the pan and shake for a few seconds to coat the potatoes and roughen the edges. Put 6tbsp goose fat in a large roasting tin and heat in the oven until the fat melts (or use 6tbsp sunflower oil). Carefully add the potatoes and turn them over to coat in the fat. Cook in the oven for 30mins. When you take the

Want to save time? Try our ready-tocook Extra Special Goose Fat Potatoes with Thyme*, £3.50 (800g; 44p/100g)

Extra Special Stufng Bombe, £5 (650g; 77p/100g)

Make

Perfect roasties

turkey out to rest it (see p52), increase the oven temperature to 220C/200C Fan/Gas 7 and cook the potatoes for another 30mins, or until golden and crisp on the outside and tender in the middle when pierced with a skewer. Lift out with a slotted spoon, taking care to leave the fat behind. Put in a warm serving dish and sprinkle with sea salt. Serves 6 Each 268g serving contains: ENERGY

FAT

SATURATES SUGARS Low

1,404kj Med Low 335kcal 14.7g 4g 17% 21% 20%

SALT Low

1.3g Trace 1% <1%

of your reference intake. Typical energy values per 100g: 525kJ/125kcal

SIDE

Carrots with orange, cumin seeds & honey v Toss 1/2 tsp cumin seeds in a frying pan over a low heat for a few seconds until they release an aroma. Put in a bowl and set aside. Cut the tops of 450g Chantenay carrots with a knife and cut into halves or quarters, depending on their size. Put in a pan with 25g butter, 1/2 the finely grated zest of one small orange

and all its juice and enough water to almost cover the mixture. Cover the pan with a lid and cook gently on a medium heat for 10mins. Add 2tsp clear honey and stir with a wooden spoon. Continue to cook, uncovered, until almost all the liquid has evaporated and the carrots are tender. Stir in the cumin seeds to serve. Serves 6 Each 99g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

319kj Med Med Med Low 76kcal 3.8g 2.3g 8.5g 0.10g 4% 5% 12% 9% 2% of your reference intake. Typical energy values per 100g: 323kJ/77kcal

DECEMBER 2014 | ASDA.COM/MAGAZINE | 57


SIDE

Honey roast carrots & beetroot v Preheat the oven to 220C/ 200C Fan/Gas 7. Cut the tops of 500g Chantenay carrots. Drain a 300g pack Asda Long Life Cooked Beetroot and pat dry with kitchen paper. Cut each one into 8 wedges. Put the carrots in a pan and cover with cold water. Bring to the boil and simmer for 4mins. Drain well. Heat 3tbsp sunfower oil in a large roasting tin for 5min. Add the vegetables and turn them over in the fat. Roast for 20mins. Drizzle on 3tbsp clear honey and turn the vegetables to coat them in it. Roast for another 10mins. Serves 6

Make

Parmesan parsnip puree

Make

1

Honey roast carrots & beetroot

of your 5-a-day

Each 151g serving contains: ENERGY

FAT

613kj Med 146kcal 6g 7% 9%

SATURATES SUGARS Low Med

SALT Low

0.8g 19.9g 0.15 4% 22% 3%

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

Sweet, earthy beetroot is great with carrots – just be sure to choose a variety without vinegar SIDE SIDE

Bread sauce

Parmesan parsnip puree v

Extra Special Cranberry Sauce with Port, was £2 now £1 (240g; 42p/100g)

Preheat the oven to 200C/ 180C Fan/Gas 6. Cut 550g parsnips (peeled and trimmed weight) into even-sized pieces. Put in a bowl with 1 large apple, peeled, cored and cut into chunks, 2 cloves garlic, peeled, 2 sprigs thyme and 2tbsp olive oil. Toss to coat in oil. Spread on a baking tray and bake for 30-35mins until golden and tender. Put in a bowl and puree with a hand-held blender, or use a processor. Beat in 75ml double cream. Stir in 35g grated Parmesan and 1tbsp chopped parsley. Season with black pepper. Serves 6

1

of your 5-a-day

58 | ASDA.COM/MAGAZINE | DECEMBER 2014

Each 141g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

783kj Med Med Med Low 188kcal 11.3g 5.8g 8.5g 0.14g 9% 16% 29% 9% 2% of your reference intake. Typical energy values per 100g: 555kJ/133kcal

Cut 1 medium onion into quarters and stud each quarter with a clove. Put in a pan with 600ml whole milk, 1 bay leaf, a small pinch freshly grated nutmeg and a pinch salt. Heat very gently until simmering. Remove from the heat and set aside for 30mins, to allow the favours to infuse. Discard the onion, cloves and bay leaf. Reheat the milk until hot but not boiling. Make breadcrumbs with 200g slightly stale white bread (weighed without crusts). Stir into the milk with 25g butter and set aside for 10mins, to let the liquid soak into the breadcrumbs. Stir in 3tbsp double cream before serving. Serves 6 Each 145g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

881kj Med High Low Med 210kcal 11.9g 7.1g 5.8g 0.73g 11% 17% 36% 6% 12% of your reference intake. Typical energy values per 100g: 607kJ/145kcal

For more festive food inspiration, go to ASDA.com/recipes

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. PHOTOGRAPHS: PHILIP WEBB. STYLING: DAVINA PERKINS. FOOD STYLING: KATE BLINMAN

Make

Bread sauce v


Quality to celebrate

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. 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 PHOTOGRAPHS: JONATHAN KENNEDY. STYLING: ROB WHITE. FOOD STYLING: LAUREN FLOODGATE

Give guests a double treat with our specially selected cheeses and Extra Special wines, for a match made in heaven

Extra Special Wyke Farms Rich & Savoury Mature Cheddar, £2 (225g; 89p/100g) Made to an old family recipe in the heart of the West Country, this sumptuous, award-winning Cheddar has a smooth, rounded favour and a satisfying texture and bite.

Pair with... Classic hard cheeses work well with a smooth red. Pair Cheddar and Wensleydale with our lightly oaky, velvety Extra Special Marques del Norte Rioja Reserva, £6 (75cl)

Chosen by you Wensleydale & Cranberry, £1.50 (150g; £1/100g) Mild, creamy Shropshire cheese, with the added tangy favour of juicy cranberries.

Extra Special French Brie de Pays, £1.75 (150g; £1.17/100g) This gloriously rich and intense Brie from the Loire Valley has a velvety rind and silky, buttery-soft core.

Pair with... Soft Brie and Camembert are perfect for serving with a smooth, creamy white wine such as our award-winning Extra Special Chardonnay, £5 (75cl)

Chosen by you Camembert, £1 (250g; 40p/100g) A smooth and soft cheese, with a deliciously distinctive creamy favour.

DECEMBER 2014 | ASDA.COM/MAGAZINE | 59


Festive FOODIE TIPS Make the most of your Christmas dinner with our expert advice

Love bread sauce but short on time? Instead of making breadcrumbs, simply tear the bread into bits, then mash with a fork after cooking.

HANDY HINTS

Too full to fnish the Christmas pudding?

TEST YOUR TURKEY

To check if poultry is cooked through, insert a skewer into the thickest part of the leg. If the juices run clear, it’s done. If there’s a hint of red or pink, it needs to cook for longer, so return to the oven, then test every 15mins.

To the rescue

Don’t panic if you overcook your turkey. Simply carve the bird, put the meat in a dish and cover with gravy. Then leave for 5mins to soak in, for moist, tasty turkey.

Crumble up leftovers and stir into slightly softened ice cream, then refreeze, for a sweet treat to enjoy later. This works well with mince pies, too. You can also layer thin slices of pud with ice cream to make a festive sundae, or fry thicker slices in butter and serve with cream or brandy butter. Or use your leftovers in place of sponge in a trife.

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. *AVAILABLE UNTIL 25 DECEMBER. PHOTOGRAPHS: ALAMY, GETTY IMAGES

EASY BRANDY BUTTER

Cream together equal amounts of soft brown sugar and softened butter. Add a small measure of brandy, a few drops at a time, until combined. Put in a bowl, cover well with clingflm and chill in the fridge – it will keep for 2-3 days. Serve with traditional warm festive treats or a fruit crumble, or spread thinly on toasted panettone.

Perfect sprouts Remember how your mum cut crosses in the bottom of Brussels sprouts? Don’t bother – it’ll just make them go soggy. The reason people did this is that sprouts used to be much bigger than they are today, so a cut in the bottom made them cook more quickly. For perfect sprouts, just keep an eye on the clock. They only need 6-7mins in a pan of boiling salted water, or 6-8mins in a steamer.

Easy homemade stufng This traditional stufng can be enjoyed just as it is, but adding extra favours makes it really special. Sweet fruits, dried berries and zesty citrus work well with the pork, while nuts give bite and richness. Or make the recipe your own with a sprinkling of your favourite herbs. Remove the skins from 1 pack sausages – you can use any type. Put the meat in a bowl with 1tsp dried sage, 1tbsp fresh breadcrumbs and 1 small onion, fnely diced. Season and add 1 egg. Mix well with your hands and roll into balls about 3cm across. Put in the oven alongside

your turkey for the last 35mins of cooking time, or until the outsides of the balls are golden and crunchy. For a tasty twist, you could extra favours to your stufng, too – try chopped apricot, cranberries, cooked chestnuts, pecans, orange or lemon zest or fresh or dry herbs.

Use panettone to make an extra-indulgent bread & butter pudding, or try in eggy bread for a tasty Boxing Day breakfast DECEMBER 2014 | ASDA.COM/MAGAZINE | 61


You can pre-prepare this tasty gravy ready to fnish on the day Preheat the oven to 200C/ 180C Fan/Gas 6. Cut carrots, onions and celery into small slices and put in a roasting tin with chopped garlic. Scatter chopped smoked bacon on top, then add skinned chicken wings. Roast in the oven for an hour, then remove and put the tin on the hob over a medium heat (you can transfer everything to a pan if you prefer). Stir in a little four and then gradually add your stock. Simmer for 15mins, stirring all the time, until the mixture thickens. Strain through a sieve and keep in the fridge for up to 4 days. On Christmas Day, simply reheat and add the juices from your cooked turkey.

Use leftovers from your cheeseboard to make luxurious sauces or mac and cheese – for added favour, stir in shredded turkey or ham, too.

Before you buy or order your turkey, check it will ft in your oven. Or if it does turn out to be too big, don’t panic – remove the legs and put them under the crown (main part of the bird) to cook. ... give it a twist

For a really festive gravy, add a splash of brandy or port. Or give it a fruity tang with a spoonful of cranberry sauce or redcurrant jelly. Stirring in chopped nuts will add extra texture, while 1tsp of wholegrain mustard will add heat. Or try a few drops of Worcestershire sauce for gravy with a deeper colour and more bite.

BUTTER BUT BETTER

Give your turkey an added twist with favoured butter. It’s very easy to make in advance and delicious rubbed on your bird for tasty, moist meat. A mixture of lemon, thyme and parsley is delicious, or try parsley with lime, or orange with sage. Flavoured butters make great small gifts, too. Follow our recipe below, then wrap in baking paper, tie the ends with string to look like a cracker, and attach a name label. Put softened butter in a bowl. Stir in a few drops of freshly squeezed citrus juice and your choice of chopped herbs. Mix, cover in clingflm and roll into a log shape. Twist the ends of the clingflm to secure. Put in the fridge or freezer to set.

62 | ASDA.COM/MAGAZINE | DECEMBER 2014

Turkey timetable

Our cooking schedule is based on a 6kg (raw weight) turkey to serve six, plus six servings of leftovers. This will take 3hrs 30mins to cook, while the whole meal takes 5hrs 15mins in total. To calculate roasting time for any turkey, allow 20mins per 1kg plus 90mins if the bird weighs over 4kg, or plus 70 mins if it’s under 4kg. For more hints and tips, including how to defrost a frozen turkey, go to britishturkey.co.uk.

CHRISTMAS DAY COOKING PLANNER

These timings are based on a 6kg turkey. Use our timetable tips (below left) to work out timings for other weights. 9AM Take the turkey (thawed if frozen) out of the fridge. Remove all packaging and the giblets (if you haven’t used them for stock). Put the turkey in a roasting tin. 9.45AM Preheat the oven to 220C/ 200C Fan/Gas 7. Stuf the turkey and rub with butter. 10AM Cover the turkey with foil and put in the oven. 10.40AM Turn the oven down to 190C/170C Fan/Gas 5. Baste the turkey. 12.30PM Make your starter. 1PM Remove the foil and baste again. Return to the oven. If you’re making bread sauce, infuse the milk. 1.15PM Parboil the potatoes. Make the bread sauce. 1.30PM Remove the turkey from the oven and put on a platter, in a warm place, covered with foil, to rest. Turn the oven up to 200C/180C Fan/Gas 6. 1.35PM Put the roasting potatoes in the oven along with the stufng balls. 1.45PM Make/fnish your gravy. 1.55PM Start boiling your sprouts and other vegetables. 2PM Carve the turkey and arrange on a warm platter. Cover to keep it warm. 2.15PM Serve your starter. Eat, drink and be merry!

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

Get-ahead gravy


A festive delicacy PRODUCTS AVAILABLE IN SELECTED STORES. ONLINE DELIVERY CHARGES MAY APPLY. PHOTOGRAPHS: RIA OSBORNE, TERRY BENSON. STYLING: ROB MERRETT. FOOD STYLING: LAUREN FLOODGATE

Create a stunning starter for your guests with our luxurious whole cooked lobster

For a dish that looks and tastes sensational, our Canadian Whole Cooked Lobster is hard to beat. Just serve the sweet, succulent meat in the shell to add an instant wow factor to your festive feast. Our lobsters are frozen, so it’s easy to plan ahead. All you need to do is add your own special garnish – try our no-fuss recipe below. Find our lobsters in the freezer cabinet next to the fresh fsh counter – and take a look at the rest of our great seafood selection, too.

Lobster starter…

● Thaw the lobster and

put in a pan. Cover with water and bring to a gentle simmer for 15-18mins, until heated through. Drain well. ● Lay the lobster on a board and use a large, sharp knife to cut it in half lengthways. Remove the meat, discard the gills and stomach and the dark thread that runs along the tail, then return the meat to the shells. Season, then top with herb butter and a squeeze of fresh lemon juice. ● Don’t forget the meat in the claws – twist them of, then use a rolling pin to crack them open. Serves 2 as a starter Asda frozen Canadian Whole Cooked Lobster, £5 (350g; £1.43/100g)

DECEMBER 2014 | ASDA.COM/MAGAZINE | 63


Talking turkey

Whether you want a traditional family turkey or an impressive six bird roast, we’ve got your Christmas centrepiece sorted

Best of British All our turkeys and crowns are 100% British prime cuts, hand selected and prepared

BEST FOR... A

REPIECE

CLASSIC CENT

Butcher’s Selection British Whole Turkey*† If you like to serve a traditional turkey, our fresh, British whole birds are ideal. They come with a lovely buttery baste – or unbasted, if you prefer. Plus, with a wide range of sizes, you’ll fnd the one that’s right for you. Available in weights from 2-10kg, to serve 2-20

Carving tips ● To carve a whole turkey, frst pull out a leg, then cut through the hip joint to remove it. Then cut the leg in two to separate the thigh from the drumstick. Repeat with the other leg. ● Cut thick slices of meat of each drumstick, parallel to the bone. Turn over and repeat. ● Put the thighs on a board, fat-side down, and slice of the meat, parallel to the bone. ● Pull out the wing to see the joint and cut through it. ● Cut the whole breasts of the bone, keeping the knife as close to the breast bone as possible. Put on a board and carve into slices.

64 | ASDA.COM/MAGAZINE | DECEMBER 2014


S

Butcher’s Selection Turkey Joint with Stufng & Pigs in Blankets* This easy-carve, large turkey joint is basted for extra succulence, and comes with ready-made pork, sage and onion stufng balls, plus mini pork sausages wrapped in streaky bacon, to roast alongside the bird. Serves 6

BEST FOR... AN

IST

IMPRESSIVE TW

Extra Special British Six Bird Roast* For a show-stopping alternative to classic turkey, try our six bird roast. It’s a combination of tasty turkey, duck, chicken and pheasant meat, plus luxurious pork, partridge, pigeon and fruit stufng, crowned with oak-smoked streaky bacon. Serves 10

This hand-crafted roast has choice cuts of turkey, chicken and wild pheasant breast, duck fllet, partridge and pigeon

G

-FUSS ROASTIN

BEST FOR... NO

Butcher’s Selection British Roast in the Bag Turkey Crown* A stufed turkey crown is ideal if you want a smaller, fuss-free breast meat joint. And with this roast-in-the-bag version, there’s no preparation required. Just pop it in the oven and the bag will keep the meat moist and succulent – so no need to baste. Serves 4-5

DECEMBER 2014 | ASDA.COM/MAGAZINE | 65

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. *AVAILABLE IN STORE 20-24 DECEMBER. †AVAILABLE ONLINE TO ORDER 20 NOVEMBER-15 DECEMBER, FOR DELIVERY 20-23 DECEMBER. PHOTOGRAPH: JONATHAN KENNEDY. STYLING: ROB MERRETT. FOOD STYLING: LAUREN FLOODGATE, KOSTAS STAVRINOS

L THE TRIMMING

BEST FOR... AL


Make it special Celebrate Christmas Day with our sumptuous Extra Special gammon and accompaniments

Extra Special British Pork Cocktail Sausage Selection, £3 (270g; £1.11/100g) Extra Special Pigs in Blankets, £3 (210g; £1.42/100g)

Extra Special Wildfower Honey & Rosemary Parcels, £3 (300g; £1/100g)

GLUTEN FREE Whether you like to serve a festive ham along with your turkey or tuck into a less traditional dish on Christmas Day, our Extra Special Orange & Festive Spiced British Gammon Joint is delicious and a feast for the eyes, too. It’s made from succulent cuts of best quality British pork – and we apply the same high standards to our

Extra Special ready-made accompaniments. We know the trimmings are what make your Christmas dinner truly great, so we’ve got everything from Extra Special Sage & Caramelised Onion Stufng to pigs in blankets with oak-smoked bacon. All you have to do is pop them in the oven – so go on, make it a Christmas dinner to remember.

66 | ASDA.COM/MAGAZINE | DECEMBER 2014

All our sausage and pork treats are gluten free, so everyone can enjoy festive favourites including bite-size cocktail sausages, and honey and rosemary pork stuffing parcels


This British topside of gammon is infused with classic Christmas favours and fnished of with zesty orange slices for the perfect festive lunch DECEMBER 2014 | ASDA.COM/MAGAZINE | 67

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. PHOTOGRAPHS: JONNY KENNEDY. FOOD STYLING: KOSTAS STAVRINOS. STYLING: ROB MERRETT

Extra Special Orange & Festive Spiced British Gammon Joint, £10 (1.5kg; 66.p/100g)


‘But I don’t like Christmas pudding…’ Keep the whole family happy with our fantastic festive desserts. They’ll make an irresistible fnale to your Christmas dinner, so go on, give them a try – or cheat with our ready-made options

Make

Tropical fruit cheesecake

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST

Extra Special Mulled Wine Cheesecake

68 | ASDA.COM/MAGAZINE | DECEMBER 2014

Chosen by you Ultimate Chocolate Gateau


DELICIOUS DESSERTS Clementine & cream choux ring

For a non-alcoholic version, leave out the Cointreau and whip the cream with 1 rounded tsp icing sugar and 1/4tsp vanilla extract SERVES 10 READY IN 1HR 30MINS PRICE PER SERVING 30p

To choose your Christmas menu of starters, main courses and sides, turn to p49

75g Asda Strong White Bread Flour 50g butter 2 large eggs, lightly beaten 40g faked almonds 300ml double cream 2tbsp Cointreau 4-5 clementines or satsumas, peeled and sliced Icing sugar, to dust 1 Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper and draw a 20cm-wide circle on it with a pencil, then turn the paper over so that the pencilled ring is underneath. 2 Sift the four into a bowl,

ready to add to the other ingredients all at once. Cut the butter into small cubes and put in a pan with 150ml water and a pinch of salt. Heat until the butter melts, then bring to a full, rolling boil. Immediately remove the pan from the heat and tip in all the four. 3 Beat with a wooden spoon until the mixture forms a ball of dough, leaving the sides of the pan clean. Tip into a bowl. Leave to cool for 15mins. 4 Gradually beat the eggs into the dough using an electric hand mixer or a wooden spoon. Put the mixture in a freezer bag and snip off one

Chosen by you Chocolate Praline ProďŹ terole Gateau

Make

Chocolate almond meringue gateau

Make

Clementine & cream choux ring

DECEMBER 2014 | ASDA.COM/MAGAZINE | 69


corner with scissors, then squeeze out 12 similar-sized blobs of dough to form a circle on the baking paper, following the pencil outline. 5 Sprinkle the almonds on top. Bake for 35mins, without opening the oven, until pufed up and golden. Remove from oven and make a small hole in each bun using a small, sharp knife – this allows the steam to escape. Return to the oven for 5mins. Cool on a wire rack. 6 Whip the cream and Cointreau together until the mixture holds its shape. 7 Carefully slice the choux ring in half widthways. Spread the cream mixture on the bottom half, add the clementines or satsumas, then replace the top layer. Dust with icing sugar.

Each 88g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,171kj High High Low Low 280kcal 24.6g 13.2g 3.5g 0.18g 14% 35% 66% 4% 3% of your reference intake. Typical energy values per 100g: 1,331kJ/318kcal

Tropical fruit cheesecake Soaking the fruit in Malibu gives this baked cheesecake an unexpected twist. Or add raisins soaked in rum instead for a traditional favour SERVES 12 READY IN 1HR 20MINS PLUS SOAKING AND COOLING TIME PRICE PER SERVING 78p 50g Urban Fruit Dried Mango, chopped 50g Urban Fruit Dried Pineapple, chopped 4tbsp Malibu 85g butter, melted, plus extra for greasing 175g Chosen by you Digestive Biscuits

2 level tbsp desiccated coconut 2 x 250g packs Chosen by you Italian Mascarpone (full fat) 1 /2 level tsp Extra Special Vanilla Bean Extract Finely grated zest and juice 1 lime 1 level tbsp cornfour 150g caster sugar 100ml soured cream 2 large eggs, plus 1 extra yolk Fresh mango and pineapple slices, pomegranate seeds and mint, to decorate 1 Put the dried fruit in a bowl with the Malibu. Cover with clingflm and soak for 3hrs. 2 Preheat the oven to 160C/140C Fan/Gas 3. Grease a 20cm deep, loose-based cake tin with butter and line the base with baking paper. Stand the tin on a baking tray. 3 Crush the biscuits in a processor or put them in a freezer bag and bash with a rolling pin. Add the coconut and butter and mix well. Spread evenly on the base of the tin and press down frmly with the back of a large spoon. Bake for 10mins, remove from the oven and set aside. 4 Put the mascarpone in a bowl with the vanilla extract, lime zest and juice, cornfour, sugar, soured cream, eggs and extra yolk. Whizz with a handheld blender until smooth, scraping the sides of the bowl halfway through to make sure everything is mixed in. 5 Stir the soaked fruit into the mixture, along with any Malibu that hasn’t been absorbed, then pour into the tin and level the top. Bake for 1hr until almost set but still slightly wobbly in the middle – it will get frmer as it cools. 6 Turn of the oven but leave the cheesecake inside, with the door ajar, for another 30mins. Cool, then refrigerate until ready to serve. 7 Decorate with the fresh fruit and sprigs of mint to serve. Each 113g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,489kj High High Med Med 356kcal 21.5g 12.4g 23.7g 0.45g 18% 31% 62% 26% 8% of your reference intake. Typical energy values per 100g: 1,312J/315kcal

70 | ASDA.COM/MAGAZINE | DECEMBER 2014

Chocolate almond meringue gateau Save time by preparing this in advance, then just assemble on the day. The meringue will keep for a week in an airtight container, and the chocolate sauce for 5 days in the fridge SERVES 10 READY IN 1HR 30MINS PLUS COOLING PRICE PER SERVING 37p 4 large egg whites 225g caster sugar 100g ground almonds 175g Chosen by you Dark Chocolate (50% cocoa solids) 100g granulated sugar 300ml double cream Chocolate curls or grated chocolate, to decorate 1 Preheat the oven to 140C/120C Fan/Gas 1. Line 3 baking trays with baking paper and draw a 20cm-wide circle on each with pencil. Turn the paper over so the pencil mark is underneath.

Extra Special Mulled Wine Cheesecake, £7 (serves 8) Mulled wine and candied oranges top a luscious West Country cream cheese flling.

2 Whisk the egg whites in a clean bowl using an electric mixer on a low speed for 1min. Increase the speed and whisk until stif. Add 125g of the caster sugar, 1 tbsp at a time, whisking until stif each time. 3 Gently fold in the rest of the caster sugar and the almonds. Then take a small blob of the mixture and use it to stick the baking paper to the trays in each corner. Spread the rest of the mixture inside the circles. 4 Bake in the oven for 1hr or until the baking paper can be easily peeled away from the meringue. Cool on a wire rack. 5 Break the chocolate into squares and put in a pan with the granulated sugar and 150ml water. Heat gently, stirring, until the sugar has dissolved and the chocolate has melted. Simmer for 5mins until you have a glossy, smooth sauce. Pour into a bowl and leave until cold but not solid. 6 When the meringues are completely cold, whip half the cream until it just holds its shape. Add a good spoonful of the chocolate sauce and whip until just incorporated. 7 Sandwich the meringues together with the chocolate cream and a little sauce. Whip the rest of the cream and pile on top. Drizzle with sauce and fnish with chocolate curls.

Each 99g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,856kj High High High Low 444kcal 26.7g 13.9g 45.5g 0.10g 22% 38% 70% 51% 2% of your reference intake. Typical energy values per 100g: 1,870kJ/448kcal

Chosen by you Chocolate Praline Profterole Gateau, £4 (serves 10) An impressive dessert with nutty praline.

Chosen by you Ultimate Chocolate Gateau, £5 (serves 16) Layers of chocolate sponge and mousse with a glossy ganache icing.

For more fabulous festive desserts, go to ASDA.com/recipes

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. PHOTOGRAPHS: DAN JONES. STYLING: TAMZIN FERDINANDO. FOOD STYLING: LORNA BRASH

DELICIOUS DESSERTS


Sparkling tradition PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. PHOTOGRAPH: STUART OVENDEN. STYLING: ROB MERRETT. FOOD STYLING: VICKI SMALLWOOD

Get the golden touch with our new Extra Special Christmas pudding For a traditional favourite with a fresh twist, try our Extra Special Indulgent Mulled Port, Orange & Cherry Christmas Pudding. Packed with spiced fruit favours, each one is hand decorated with portsoaked cherries and glace orange slices, and drizzled with a mulled port sauce. A sprinkling of edible gold stars adds the fnal fourish.

Extra Special Indulgent Mulled Port, Cherry & Orange Christmas Pudding, £5 (454g; £1.10/100g)

This pudding is bursting with juicy vine fruits, and hand decorated with Spanish cherries and French nuts

We’ve got the perfect pudding, however many guests are coming Whether you’re entertaining friends or just treating yourself, try our Extra Special Luxury Christmas Puddings. Matured for six months for a richer, more developed favour, they come in three sizes and cook in the microwave, for a delicious, no-fuss treat in minutes.

Serves 1

Serves 4

An individual mini pudding to enjoy all to yourself. £1 (100g; £1/100g)

This mediumsized pudding is ideal for a family treat. £3 (454g; 66p/100g)

Serves 8 A truly impressive dessert to keep your crowd satisfed. £5 (907g; 55p/100g)

DECEMBER 2014 | ASDA.COM/MAGAZINE | 71


Our Parmesan has a unique, pleasingly granular texture with a full, sharp fruity flavour. £3.74

£2.97 Parmigiano Reggiano 180g

www.parmigianoreggiano.com facebook.com/parmigianoreggiano Selected stores. Available while stocks last. Asda Extra Special Parmigiano Reggiano 180g (£16.50 per kg). Photography shows serving suggestion.


CHEFS’ SPECIAL

My favourite Christmas dish

We asked a panel of top chefs to share the delicious recipes they love to serve family and friends over the festive season

Rachel Allen

Mary Berry

Marcus Wareing Lorraine Pascale

Gino D’Acampo

Ruby Tandoh

DECEMBER 2014 | ASDA.COM/MAGAZINE | 73


1 cinnamon stick 2 star anise 2 strips of orange rind, removed with a peeler 6 pears, peeled but with the stalks left on 3 x 1.5g sheets Dr Oetker leaf gelatine Softly whipped cream, to serve

RACHEL ALLEN When it comes to festive food memories, for me it’s all about the smell of Christmas spices. We always have mulled wine in our house at this time of year, along with mulled apple juice – it’s lovely to have something festive for non-drinkers, and you make it in just the same way, with the same spices. Making mulled wine was what inspired my recipe for mulled port pears. Then, because I love using one thing to make something else, I thought it would be fun to mix the liquid with gelatine to make a jelly to serve with them. It’s a wonderful dessert for New Year’s Eve, to fnish the year of on a high note! Recipe from All Things Sweet, by Rachel Allen

Mulled port pears with port jelly SERVES 6 READY IN 1HR 20MINS PLUS SETTING PRICE PER SERVING 79p 225ml port 225g caster or granulated sugar 7 green cardamom pods, bashed

1 Put the port, sugar, spices and orange rind, plus 225ml water, in a pan large enough to just ft the pears. Cook over a medium heat, stirring, until the sugar has dissolved to form a syrup. Add the pears. Cut a disc of baking paper slightly larger than the pan and use to cover, then put the pan lid on top. Simmer for 20mins. Remove the lid and paper, turn the pears over, then cover again and cook for another 20-30mins, until the pears have softened. 2 Remove the pears and strain the syrup into a measuring jug. Add water to make it up to 475ml. Put the pears back into the pan, then pour 75ml of the syrup liquid over them and set aside. 3 Put the leaf gelatine in a bowl of cold water for 3-5mins to soften, then remove and squeeze out any excess water. Add the gelatine to the syrup liquid, stirring to dissolve. If the liquid has cooled too much to melt the gelatine, warm in a pan over a very low heat. 4 Divide the liquid jelly between 6 small glasses or moulds. Chill in the fridge for 3-4hrs or until it has completely set. 5 To serve, gently warm the pears and 75ml of syrup in the pan. Turn out the jellies on to plates. Place a pear on the side of each and drizzle over some of the syrup. Serve with softly whipped cream. The pears are also delicious cold. Each 227g serving contains: ENERGY

FAT

1,197kj Low 286kcal 0g 14% 0%

SATURATES SUGARS Low High

SALT Low

0g 56.8g 0g 0% 63% 0%

of your reference intake. Typical energy values per 100g: 531kJ/126kcal

74 | ASDA.COM/MAGAZINE | DECEMBER 2014

MARY BERRY

This glazed ham is one of my favourite dishes to serve, hot or cold, on Christmas Day or Boxing Day. I decorate it the traditional way, with a diamond pattern, studded with cloves. The subtly spiced, fruity favours and cranberry relish make it that little bit special. Christmas for me is all about family getting together for fun and laughter and, of course, celebrating around the table with a festive feast. Recipe from Mary Berry Cooks The Perfect, by Mary Berry

Glazed ham with spiced cranberry relish SERVES 10 (PLUS LEFTOVERS) READY IN 3HRS 10MINS PLUS COOLING AND RESTING PRICE PER SERVING £2.11 FOR THE RELISH 2 oranges 8 heaped tbsp mango chutney 5 heaped tbsp cranberry sauce 1 /2 tsp fve-spice powder FOR THE HAM 1 unsmoked, dry-cured boneless gammon joint, about 2.4kg, tied with string 1L dry cider 500ml orange juice (carton) 2 cinnamon sticks 5 star anise TO DECORATE 4tbsp mango chutney About 30 whole cloves 1 Make the relish. Grate the rind of the oranges into a small bowl. Peel and segment, catching the juice in the bowl. Chop the segments and put in a medium pan with the rind and juice, plus the mango chutney, cranberry sauce and fve-spice powder.

2 Bring to the boil and simmer over a medium–high heat for about 5mins, stirring often, until thickened. Remove from the heat, add a generous pinch of salt and a few grindings of pepper and pour into a small heatproof bowl. Leave to cool, then cover and chill in the fridge until it’s time to serve the ham. 3 Preheat the oven to 160C/ 140C Fan/Gas 3. Place the gammon, skin-side up, in a large, lidded, ovenproof pan or fameproof casserole dish. Pour in the cider and 500ml of orange juice and top up with cold water so that the liquid covers the gammon (you’ll need about 750ml of water). Add the cinnamon and star anise, cover the pan and bring the liquid to the boil on the hob, then simmer for a few minutes. Transfer to the oven and cook for 2hrs. Remove the pan from the oven and turn the joint over in the liquid. Set aside until lukewarm, turning over once or twice while it cools, then lift the meat out of the cooking liquid and place it on a large board. Discard the liquid. 4 To decorate, remove the string from the meat and strip of the skin, leaving the thin layer of fat in place. Discard the skin. Score the fat in a diamond pattern. Brush the mango chutney all over the fat, then stud with the cloves – put one in the middle of each diamond shape. 5 Reheat or turn the oven up to 220C/200C Fan/Gas 7. Stand the joint on a rack in a roasting tin and roast for 25–30mins or until bubbling and a light golden colour. 6 Transfer the ham to a carving board and cover loosely with foil. Allow to stand for 15–20mins before carving the meat – cut it into thick or thin slices, as you prefer. This resting time allows the juices to become more evenly distributed through the meat, so the fbres relax, making the ham easier to carve into neat slices. Serve hot, with the chilled relish on the side. Each 204g serving contains: ENERGY

FAT

SATURATES SUGARS Low

1,536kj Med High 367kcal 19.8g 6.5g 18% 28% 33%

9g 10%

SALT High

5.3g 88%

of your reference intake. Typical energy values per 100g: 754kJ/180kcal


CHEFS’ SPECIAL

Perfect for a family

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DECEMBER 2014 | ASDA.COM/MAGAZINE | 75


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Christmas is a busy time of year, so I like to keep things simple sometimes – and these Scotch pancakes are very easy to make and packed full of favour. They’re the perfect start to a day of Christmas indulgence. When it comes to Christmas food at home, being prepared and getting the very best favours is everything. My wife, Jane, and I spend time preparing our meal with the best and freshest ingredients available, and the kids love helping out, too. Recipe from How To Cook The Perfect... by Marcus Wareing

Scotch pancakes V SERVES 36 READY IN 1HR 25MINS PRICE PER SERVING 9p 225g plain white four 21/2 tsp baking powder 1 /2 tsp ground cinnamon 60g caster sugar 4 large free range egg yolks 500ml milk 90g unsalted butter, melted and cooled 1tsp almond extract 6 large free range egg whites Vegetable oil, for frying Icing sugar and maple syrup, to serve

1 Sift the four into a large bowl with the baking powder, cinnamon and a pinch of salt. Stir in the sugar, keeping back 1tbsp for later. 2 Put the egg yolks into a medium-size bowl. Use a balloon whisk to beat them until thickened, then gradually whisk in the milk, melted butter and almond extract. 3 Make a well in the dry ingredients. Slowly pour in the egg yolk mixture. Keep

76 | ASDA.COM/MAGAZINE | DECEMBER 2014

whisking constantly to make a smooth batter. 4 Put the egg whites in a clean bowl and use a clean whisk to whip them into soft peaks, adding the reserved sugar halfway through. Fold into the batter. 5 Set a large, non-stick frying pan over a medium heat. Splash in a little oil, to cover the bottom of the pan, and heat until hot. Spoon the batter into the pan to make four pancakes, each about 8–10cm in diameter. Cook for 2–21/2 mins, until the underside is golden brown, then turn the

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pancakes over and cook for another 11/2 –2mins to lightly brown them on the other side. 6 Lift the pancakes out of the pan with a spatula and serve immediately, dusted with sugar and drizzled with syrup. 7 Make more pancakes in the same way, cooking them four at a time and adding more oil to the pan when necessary. They’re best served straight from the pan, or as soon as possible after cooking. Each 33g serving (one pancake) contains: ENERGY

FAT

SATURATES SUGARS

SALT

309kj Med High Med Med 74kcal 4.3g 1.9g 2.4g 0.20g 4% 6% 10% 3% 3% of your reference intake. Typical energy values per 100g: 938kJ/225kcal

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PHOTOGRAPH: NOEL MURPHY

MARCUS WAREING


CHEFS’ SPECIAL

Cucumber & feta bites with dill & pomegranate V SERVES 18 READY IN 15MINS PRICE PER SERVING 8p

pepper (but no salt as feta is already salty). Stir well to mix everything together. 3 Divide the feta mixture between the cucumber cups. Arrange a little pile of pomegranate seeds on top of each one and serve. Each 29g (one bite) serving contains:

LORRAINE PASCALE

Christmas Day is the one day of the year I don’t cook – it’s over to my father and stepmother’s place for dinner. But I do run up a lot of party nibbles around this time, and these little bites are really easy to cook. The pizza ones are popular with everyone, tall and small alike, and they’re very quick to make – perfect if family or friends call round unexpectedly. The cucumber and feta are tangy and fresh-tasting and the bright red colour of the pomegranate seeds adds a festive touch. Recipes from How To Be A Better Cook, by Lorraine Pascale

1 cucumber 75g feta cheese, drained 1tbsp fresh dill, fnely chopped 3tbsp pomegranate seeds 1 Top, tail and then peel the cucumber. Cut into 1 1/2 –2cm thick slices, to get about 18 slices in total. Using a small teaspoon, melon baller or a 1/2 tsp measuring spoon, scoop out enough of the seeds from the middle of each slice to make a hollow with a border about 5mm thick – be careful not to go all the way through. Arrange on a large platter. Set aside. 2 Break the feta cheese into a small bowl and mash with a fork until it’s as smooth as possible. Add the dill, then season with freshly ground black

ENERGY

FAT

SATURATES SUGARS

SALT

60kj Low Med Low Med 15kcal 0.9g 0.6g 0.6g 0.15g <1% 1% 3% <1% 3% of your reference intake. Typical energy values per 100g: 207kJ/50kcal

Simple tortilla pizza bites with tomatoes, pecorino cheese & rocket SERVES 4 READY IN 25MINS PRICE PER SERVING £1 Spraying oil 4 tortillas from a pack 1 small clove garlic, peeled and halved 390g tin chopped tomatoes with herbs 1 /4 -1/2 tsp dried chilli fakes 125g pecorino cheese or mature Cheddar, grated Roasted red peppers, chopped (about 170g) Rocket leaves

Basil leaves 2-3tsp extra virgin olive oil 2-3tsp balsamic vinegar 1 Preheat the oven to 240C/ 220C Fan/Gas 8. Spray oil on 2 large baking trays, then put 2 of the tortillas on each. Spray a little more oil on the tortillas, then rub the cut side of the garlic over them – this adds an extra twist of favour. 2 Divide the tomatoes evenly over the tortillas, leaving a 1 1/2 cm border uncovered. Scatter over the chillies, cheese and roasted red peppers. 3 Bake the tortillas for 4-6mins, until the cheese has melted and the edges are crisp and golden. 4 Remove from the oven and slide each tortilla on a plate. Cut into wedges and top with the basil and rocket. Season with salt and pepper, then drizzle with a little olive oil and balsamic vinegar.

1

of your 5-a-day

Each 240g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,435kj Med High Low Med 343kcal 15.1g 8.2g 7.2g 1.20g 17% 22% 41% 8% 20% of your reference intake. Typical energy values per 100g: 598kJ/143kcal

Quick and

p a r t y b i t es y s ea

DECEMBER 2014 | ASDA.COM/MAGAZINE | 77


CHEFS’ SPECIAL Whole salmon with roasted peppers, potatoes & anchovies SERVES 4 (PLUS LEFTOVERS) READY IN 1HR 50MINS PRICE PER SERVING £2.72

GINO D'ACAMPO This year I’ll be spending Christmas in Italy and I’ll be serving this roasted salmon to my family on Christmas Eve. It’ll take me straight back to childhood and it’s also a nice change from the usual roast. No one really enjoys that overstufed feeling – this recipe leaves room for a slice of panettone later.

1kg waxy potatoes, peeled and sliced about 1cm thick 5 large tomatoes, halved lengthways 4 yellow peppers, deseeded and cut into eights 50g tin anchovy fllets in olive oil, drained 6 garlic cloves, peeled and cut in half

8 fresh rosemary sprigs 160ml vegetable stock 6tbsp extra virgin olive oil, plus extra for drizzling 1 whole salmon (about 1.5kg) 1 Preheat the oven to 210C/ 190C Fan/Gas 7. Place the potatoes in a large pan and cover with water. Add 1tbsp of salt. Bring to the boil, cook for 5mins, then drain. 2 Tip the potatoes into a bowl with the tomatoes, peppers, anchovies, garlic and rosemary, and mix together. Arrange the vegetables in a single layer over the base of a large roasting dish, to make

1

of your 5-a-day

Recipe from Gino’s Italian Escape, by Gino D’Acampo

A gr

78 | ASDA.COM/MAGAZINE | DECEMBER 2014

a bed for the salmon. Pour in the stock, season with salt and black pepper, then drizzle with olive oil. Bake in the centre of the oven for 30mins. 3 Meanwhile, make diagonal slashes in the centre of the salmon, then slash in the opposite direction to create a criss-cross pattern in the skin. Rub the fsh with the 6tbsp olive oil, season with salt and pepper, then put on top of the potato bed. Return the dish to the oven and bake for another 40mins or until the salmon is cooked through. 4 Serve the salmon with the roasted vegetables.

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Each 486g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

2,399kj High Low Low Low 573kcal 31.6g 5.3g 7.3g 0.97g 29% 45% 27% 8% 16% of your reference intake. Typical energy values per 100g: 494kJ/118kcal


FROM THE MAKERS OF

Jack Daniel’s

DOUBLE MELLOWED FOR EXTRA SMOOTHNESS

PLEASE DRINK RESPONSIBLY.


CHEFS’ SPECIAL

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RUBY TANDOH

PHOTOGRAPHS: ROB WHITE, NATO WELTON. STYLING: TAMZIN FERDINANDO. FOOD STYLING: LAUREN FLOODGATE

Each Christmas, my family comes up with a diferent menu, so we don't get stuck in a rut. We’ll have anything from a traditional roast to a moussaka, and I love my Christmas pud with a diference. It has a lighter texture, which means it’s enough to round of the meal without leaving you feeling too full. Just prep it the night before, then steam on the day. Recipe from Crumb: The Baking Book, by Ruby Tandoh

If you haven’t got a steamer…

… put a saucer upside down in a large pan, then sit the pudding basin on top. Add boiling water to come 3/4 of the way up the basin, cover and cook as in the recipe

Ruby’s Christmas pudding

V

SERVES 6 READY IN 2HRS 30MINS PLUS SOAKING PRICE PER SERVING 61p Zest of 2 lemons 40g raisins 40g dried cranberries or cherries 40g dried apricots, coarsely chopped 40g prunes, coarsely chopped 100ml sweet white wine, such as Muscat 40g stem ginger from a jar, coarsely chopped, plus 2tbsp of the syrup 40g mixed peel 125g unsalted butter, softened 50g soft light brown sugar 75g caster sugar 2 large eggs 2tsp vanilla extract 135g plain four 11/2tsp baking powder Ice cream, to serve

1 The day before you plan to make the pudding, mix the lemon zest and dried fruit with the wine in a bowl. Cover with clingflm and leave to soak overnight, at room temperature. 2 The next day, fll the bottom of a steamer pan with 3-4cm water, then put the steamer compartment on top (if you don't have a steamer, see tip above). Lightly butter a 0.8-1.2L pudding basin. Cut out a circle of baking paper slightly smaller than the pan, then put in the base. Set aside 2 large pieces of baking paper and some string, too, ready to cover the pudding. 3 Add the stem ginger, syrup and candied peel to the soaked fruit mixture. In a

large bowl, cream the butter and both types of sugar until pale and fufy, then add the eggs and vanilla extract. In a separate bowl, mix the four and baking powder together with a pinch of salt, then stir into the butter mixture. Add all the fruit and ginger, along with the soaking liquid. Stir lightly to combine. 4 Spoon into the pudding basin. Lay one sheet of the baking paper over the top of the basin, fold a wide pleat in it to allow the pudding to expand as it cooks, then tie a length of string around to secure. Repeat with the second sheet of baking paper. The cover should be secure but loose enough that it won't constrict the rising pudding.

5 Bring the water in the steamer to the boil, put the pudding into the upper compartment, then cover with the lid. Steam for 2hrs, or until well risen and frm, and a knife inserted into the centre comes out clean. It’s important to keep an eye on the water level while steaming, topping it up regularly so the pan doesn’t boil dry. 6 When the pudding is cooked, carefully remove the paper. Loosen around the edges with a knife and turn out on to a large plate. Serve with ice cream. Each 145g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,935kj Med High High Med 463kcal 20.3g 11g 43.5g 0.58g 23% 29% 55% 48% 10% of your reference intake. Typical energy values per 100g: 1,338kJ/319kcal

DECEMBER 2014 | ASDA.COM/MAGAZINE | 81


* each

dec a ff

smooth taste, Rich aRoma

Rich & full-bodied

Available in selected stores only, while stocks last. *Offer available from the 12th November


THE ULTIMATE

Yule log

With rich chocolate sponge, thick fresh cream and cherries frosted with sugar, our roulade recipe takes this Christmas treat to a luxurious new level. Turn over for the recipe, plus two variations on this classic

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Everyone loves this festive dessert – chocolate and cherries are a delicious combination and it looks wonderful. Why not try our alternative versions, too?

Two more takes on a classic

SERVES 12 READY IN 2HRS PLUS COOLING PRICE PER SERVING 58p 175g dark chocolate 6 large eggs, plus 1 egg white for decorating 175g caster sugar, plus extra for rolling and decorating 10 fresh cherries, stoned and halved, plus 12 whole with stalks on for decorating 200ml double cream Icing sugar, to dust 1 Preheat the oven to 180C/ 160C Fan/Gas 4. Line a 25cm x 38cm swiss roll tin with baking paper. Melt the chocolate in a bowl over a pan of simmering water – don’t let the bowl touch the water. Leave to cool for 10mins.

White chocolate roulade

lining paper then trim each edge of the sponge to neaten. Whip the cream until it holds its shape and spread over the top. Scatter with the halved cherries. Roll up the sponge, using the paper to help. It may crack, but don’t worry – it will still look and taste fantastic. 6 Put the roulade on a serving plate. Dust the top with icing sugar, arrange the frosted cherries on top, then serve.

Follow our main recipe, but use white chocolate instead of dark, and fll the log with raspberries and half the cream. Roll up and cover with the remaining cream. For the fnishing touch,

top with Dr Oetker Giant Chocolate Stars. Dust with cocoa powder. Serves 12

Each 89g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,139kj High High High Low 272kcal 16.9g 8.9g 23.1g 0.18g 14% 24% 45% 26% 3% of your reference intake. Typical energy values per 100g: 1,280kJ/306kcal

Each 90g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,145kj High High High Low 274kcal 17.1g 9g 24.3g 0.18g 14% 24% 45% 27% 3% of your reference intake. Typical energy values per 100g: 1,272kJ/304kcal

Glynis’ tips ● For the best result, use

84 | ASDA.COM/MAGAZINE | DECEMBER 2014

Chocolate chestnut roulade

Follow our main recipe to Step 3. Simmer 200g cooked, peeled chestnuts, 75g sugar and 150ml water, until the liquid reduces by two-thirds to a syrup. Puree the chestnuts with a little of the syrup and 1/2 tsp vanilla extract until it has the texture of peanut butter. Leave to cool then spread a layer on the sponge.

Whip the cream as in Step 4 and spread over the top of the puree. Roll up the roulade, then decorate with some chocolate curls or grated chocolate and a dusting of icing sugar. Serves 12 Each 105g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,309kj Med High High Low 313kcal 16.8g 9.1g 28.4g 0.11g 16% 24% 46% 32% 2% of your reference intake. Typical energy values per 100g: 1,247kJ/298kcal

For more festive desserts and cakes, go to ASDA.com/recipes

2 Separate the egg whites and yolks into 2 large bowls. Whisk the whites to stif peaks. Add 25g of the caster sugar and whisk again. Then whisk the yolks with 150g caster sugar until thick and pale – the whisk should leave a trail when lifted. 3 Whisk the chocolate gently into the yolk mixture then fold in the whites. Transfer to the tin and bake for 20mins or until the top feels springy. Cover with

an electric hand-whisk to beat the eggs. The beaters must be clean and dry to mix the whites, so whisk them frst, then the yolks. ● For 12 standard slices of roulade, roll the sponge lengthways. Or for 8 larger servings, roll it widthways. ● If you make a roulade without the cherries or other fruit in the flling, you can freeze it for up to 4 weeks. Thaw in the fridge the night before you eat it.

PHOTOGRAPHS: CLARE WINFIELD. STYLING: TAMZIN FERDINANDO. FOOD STYLING: LORNA BRASH. THE CHERRY DECORATION CONTAINS RAW EGGS AND IS NOT SUITABLE FOR BABIES, TODDLERS, PREGNANT WOMEN OR THE ELDERLY

Glynis McGuinness Food Editor

2 clean tea towels, leave to cool for 10mins, then wrap clingflm around the sponge, tin and tea towels and cool on a rack for at least 6hrs – this will make the roulade easier to roll. 4 Decorate just before serving. Lightly beat the egg white in a bowl and sprinkle caster sugar onto a plate. Roll the whole cherries, one at a time, in the egg white, then dip in the sugar to get a frosted efect. 5 Turn out the roulade on to a sheet of baking paper dusted with caster sugar. Peel of the


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Treats for all

PRODUCTS IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. PHOTOGRAPHS: STUART OVENDEN. STYLING: ROB MERRETT

Everyone can enjoy Christmas treats with our delicious gluten, wheat and dairy-free ranges

We all deserve a slice of something nice at Christmas... and with our Free From selection, everyone can tuck in. Suitable for coeliac suferers and those who are intolerant to gluten, wheat or dairy, our Free From range includes lots of festive goodies, from delicious party food to tasty cakes and cookies.

PERFECT PIES There’s no gluten, milk or wheat in our tasty Lovemore mince pies

SWEET TREAT Cranberry and orange cookies, with no gluten or wheat – just lots of favour

TASTY BITES Crumbly shortbread topped with sweet mincemeat – and all totally gluten, wheat, egg and dairy free

RICH AND FRUITY

Free from gluten, milk and wheat, enjoy a slice of Christmas cake topped with marzipan and icing

We love… Lovemore 4 Mince Pies, £1.50, (38p each)

Free From Cranberry & Orange Cookies £1.30 (150g; 87p/100g)

Free From Mincemeat Crumble Squares, £2 (150g; (£1.33/100g)

Free From Iced Christmas Cake Bar, £3 (450g; 67p/100g)

DECEMBER 2014 | ASDA.COM/MAGAZINE | 85


Mince pies 7 WAYS WITH

Classic mince pies MAKES 12 READY IN 50MINS PRICE PER SERVING 15p 500g Jus-Rol Shortcrust Pastry Flour, for rolling out 150g Extra Special Brandy & Port Mincemeat Icing sugar, to dust 1 Preheat the oven to 190C/ 170C Fan/Gas 5. Roll out the pastry to the thickness of a £1 coin and cut out 12 x 8cm rounds and 12 x 7cm rounds. 2 Use the 8cm rounds of pastry to line the holes of a bun tray, then put 1 rounded tsp mincemeat in each. 3 Dampen the edges of the pastry bases with water and put the 7cm rounds on top. Press along the edges to seal. Make a small hole in the centre of each lid with a sharp knife. 4 Bake for 25mins. Transfer to a wire rack to cool. Serve hot or cold, dusted with icing sugar.

Give this traditional favourite a delicious new twist with our alternative toppings…

Meringue-topped mince pies Whisk 2 medium egg whites until they form stif, glossy peaks. Whisk in 60g caster sugar, 1tsp at a time, whisking well after each addition. Then follow steps 1 and 2 from our classic recipe, but only cut out 12 x 8cm rounds – you’ll need 300g pastry. Spoon the meringue mixture over the mincemeat. Bake for 25mins. Each 47g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

708kj Med Med High High 169kcal 7.5g 2.2g 11.8g 0.28g 8% 11% 11% 13% 5% of your reference intake. Typical energy values per 100g: 1,507kJ/360kcal

Each 42g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

717kj High High Med Med 171kcal 8.8g 2.6g 7.6g 0.29g 9% 13% 13% 8% 5% of your reference intake. Typical energy values per 100g: 1,707kJ/408kcal

Pistachio-topped mince pies Follow the frst three steps of our classic recipe. Roll out the leftover pastry scraps, then cut out Christmas tree shapes using a sharp knife. Brush the shapes with beaten egg white and scatter over 50g chopped pistachios. Dampen each pie lid with water and put a tree on top. Bake for 25mins.

Each 42g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

724kj High High Med Med 173kcal 9.7g 2.4g 7.6g 0.25g 9% 14% 12% 8% 4% of your reference intake. Typical energy values per 100g: 1,723kJ/412kcal

86 | ASDA.COM/MAGAZINE | DECEMBER 2014


Crumble-topped mince pies

We’ve used ready-made pastry to save time. For how to make your own, go to ASDA.com/ recipes

Rub 60g butter into 115g plain four, then stir in 60g caster sugar. Set aside. Follow steps 1 and 2 from our classic recipe, but only cut out 12 x 8cm rounds from 300g pastry. Sprinkle the four mixture evenly over the mincemeat. Bake for 25mins.

Each 57g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,012kj High High Med Med 242kcal 12g 4.8g 12.5g 0.34g 12% 17% 24% 14% 6% of your reference intake. Typical energy values per 100g: 1,774kJ/424kcal

Apple-topped mince pies Quarter and core 4 eating apples, then cut into small cubes. Add 3tbsp lemon juice and 25g caster sugar and toss to coat. Leave for 20mins to soak in. Meanwhile, follow the frst two steps from our classic recipe, but use 300g pastry and cut out 12 x 8cm rounds only. Drain of any excess juice from the apple and use to top the pies. Bake for 25mins. Drizzle with honey to serve.

Each 85g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

839kj Med Med High Low 200kcal 7.7g 2.2g 19.6g 0.26g 10% 11% 11% 22% 4% of your reference intake. Typical energy values per 100g: 987kJ/236kcal

Beat together 50g softened butter, 50g caster sugar, 50g ground almonds, 1 medium egg and 15g selfraising four. Repeat steps 1 and 2 of our classic recipe, but use 300g pastry and cut 12 x 8cm rounds only. Spoon the almond paste onto the pies. Sprinkle over faked almonds. Bake for 25mins. Each 51g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

952kj High High High Med 227kcal 13.3g 4.5g 11.7g 0.36g 11% 19% 23% 13% 6%

Brownie-topped mince pies Beat together 70g softened butter, 20g cocoa powder, 25g self-raising four, 1 egg, 90g light brown sugar and 25g chocolate chips. Repeat the frst two steps of our classic recipe, but only cut out 12 x 8cm rounds and use 300g pastry. Spoon the brownie mix over the pies. Bake for 25mins. Dust with icing sugar. Each 62g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,061kj High High High Med 254kcal 13.6g 6g 16.1g 0.43g 13% 19% 30% 18% 7% of your reference intake. Typical energy values per 100g: 1,710kJ/409kcal

of your reference intake. Typical energy values per 100g: 1,866kJ/446kcal

READER’S VERDICT ‘The meringuetopped mince pies were easy to make. They were so delicious that my family have already asked when I’m making the next batch!’ Liz Wakely

For perfect pies… …use our Extra Special Brandy & Port Mincemeat. Created by the experts at Leiths School of Food and Wine, this delicious filling is generously packed with rich, luxurious vine fruit and sweet cherries steeped in full-bodied port and brandy. Extra Special Brandy & Port Mincemeat, £1.39 (411g; 34p/100g)

DECEMBER 2014 | ASDA.COM/MAGAZINE | 87

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. PHOTOGRAPH: STUART OVENDEN. STYLING: ROB MERRETT. FOOD STYLING: LAUREN FLOODGATE

Frangipanetopped mince pies


Festive fillings Whole Hog Sub Roll, £2.50

Turkey Dinner Baguette, £2.50

Artisan Brie & Bacon Baguette, £2.50

Worked up an appetite doing your Christmas shopping? Enjoy a delicious, no-fuss lunch with the fresh sandwiches, wraps and baguettes from our Food To Go range. We’ve used speciality breads and premium ingredients to create a range of seasonal specials – and they’re all crammed with even more flling than last year’s selection. 88 | ASDA.COM/MAGAZINE | DECEMBER 2014

Our Whole Hog Sub Roll, packed with tender pork, proves there’s more to Christmas than just turkey. Cheese fans will love our rich Brie & Bacon Baguette and tangy Ham Hock, Cheese & Real Ale Chutney Sandwich. Or for traditional favours with a twist, try our Turkey Dinner Baguette. For the full selection, see the Food To Go aisle in the front of the store.

Ham Hock, Cheese & Real Ale Chutney, £2.50

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. PHOTOGRAPHS JONATHAN KENNEDY. STYLING: ROB MERRETT. FOOD STYLING: LAUREN FLOODGATE

Grab a lunch that’s full of fresh seasonal favours with our Food To Go range


FESTIVE FLAVOURS

C hristmas TASTES LIKE

IF YOU LOOK UNDER 25 AND WANT TO BUY AGE-RESTRICTED PRODUCTS, YOU WILL NEED TO PROVE YOUR AGE. NO I.D. NO SALE

Add a continental favour to your celebrations with our pick of the best festive drinks and dishes from across Europe

From Austria Gluhwein

With aromatic cloves, cinnamon and citrus favours, this ‘glowing wine’ is traditionally served at Christmas markets or after a day skiing on the slopes SERVES 8 READY IN 20MINS PRICE PER SERVING 93p 2 bottles red wine 2 oranges 1tsp cloves 2 cinnamon sticks, plus extra, to serve (optional) 50g caster sugar

1 Pour the wine into a pan. Stud the oranges with the cloves, then slice into rounds. Add to the pan with the cinnamon sticks and sugar. 2 Heat until simmering, then simmer gently for 15mins.

3 To serve, pour into glasses and decorate with an orange slice and cinnamon stick. Each 221g serving contains: ENERGY

FAT

675kj Low 161kcal 0g 8 % 0%

SATURATES SUGARS Low Low

0g 0%

9.3g 10%

SALT Low

0g 0%

of your reference intake. Typical energy values per 100g: 306kJ/73kcal

DECEMBER 2014 | ASDA.COM/MAGAZINE | 89


From Germany Stollen

Created in Dresden in the 15th century, this marzipan-flled sweet fruit bread was originally made with only four, yeast and water, and eaten at Advent SERVES 20 READY IN 1HR PLUS PROVING PRICE PER SERVING 18p 400g plain strong white four, plus extra for dusting 7g sachet Asda Easy Bake Yeast 50g caster sugar Pinch of mixed spice 150ml milk (lukewarm) 1 /2tsp vanilla extract 1 large egg, beaten 100g unsalted butter, softened, plus 15g, melted Finely grated zest 1/2 lemon 100g sultanas 50g currants 50g glace cherries 75g mixed peel

25g whole blanched almonds, chopped 125g white marzipan 25g icing sugar, to decorate 1 In a large bowl, mix 300g of the four with the yeast, sugar and mixed spice, plus a pinch of salt. Add the milk, vanilla extract, egg and softened butter, then mix with your hands to form a dough. 2 Sprinkle a clean work surface with 50g four. Knead the dough for 5mins until all the four has been absorbed.

90 | ASDA.COM/MAGAZINE | DECEMBER 2014

3 Add the lemon zest, sultanas, currants, cherries, peel and almonds, then knead until evenly distributed. 4 Put the dough in a large bowl, cover with clingflm and leave until doubled in size â&#x20AC;&#x201C; this may take up to 90mins. 5 Sprinkle the rest of the four on the work surface. Knead the dough for 3-4mins, then shape into a 20cm x 25cm rectangle. 6 Shape the marzipan into a fat sausage about 20cm long. Put on top of the dough,

then wrap the dough around the marzipan to fully cover. 7 Put the dough parcel on a greased baking tray, join-side down, and cover loosely with clingflm. Leave for about 1hr, until doubled in size. 8 Preheat the oven to 190C/170C Fan/Gas 5. Remove the clingflm and bake the stollen for about 40mins until golden brown. 9 Brush with melted butter and dust with icing sugar. Cool on a wire rack. Serve cold and sliced. Each 62g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

876kj Med High High Low 209kcal 7.4g 3.3g 17.4g 0.12g 10% 11% 17% 19% 2% of your reference intake. Typical energy values per 100g: 1,417kJ/337kcal


FESTIVE FLAVOURS

From Holland Speculaas

Traditionally served on the eve of the Feast of St Nicholas, in early December, these sweet, spiced biscuits are wonderfully crunchy and moreish MAKES 24 READY IN 1HR 20MINS PRICE PER SERVING 7p 100g butter 250g soft brown sugar 1 egg 250g plain four 1 level tbsp cornfour 1 /2 level tsp baking powder 2 level tsp cinnamon 11/2 level tsp ground ginger 1 /4 level tsp ground nutmeg

/4 level tsp ground cloves /4 level tsp ground allspice Whole and faked almonds, to decorate (optional) 1

1

1 Preheat the oven to 180C/160C Fan/Gas 4. Line 3 baking trays with baking paper. Beat the butter and

sugar together until creamy. Beat in the egg. 2 Sift together the four, cornfour, baking powder, cinnamon, ginger, nutmeg, cloves and allspice, plus a pinch of salt. Add the butter mixture and stir to form a frm dough. Shape into a large, fat

cake shape and wrap in clingflm. Chill for 20mins. 3 Roll out the dough between 2 sheets of clingflm to around 2-3mm thick. Cut into Christmas shapes or rounds (we’ve used Christmas tree and star cutters). Transfer to the baking trays using a fsh slice or spatula, making sure you leave a gap between each shape. Decorate the tops with almonds, if using. 4 Bake for about 12mins until tinged golden brown. Leave on the trays for 10mins, then carefully transfer to a wire rack to cool completely. Each 28g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

481kj Med High High Med 114kcal 3.9g 2.2g 10.1g 0.11g 6% 6% 11% 11% 2% of your reference intake. Typical energy values per 100g: 1,708kJ/406kcal

READER’S VERDICT ‘These took a bit of time to prepare, but it was great fun making the dough and cutting out the shapes with my little girls – they loved it. We all agreed they taste gorgeous, too.’ Liz Wakely

DECEMBER 2014 | ASDA.COM/MAGAZINE | 91


FESTIVE FLAVOURS

From Italy Panforte

Bursting with nuts and dried fruit, this rich, sticky cake is traditionally served after a meal with cofee or dessert wine MAKES 20 READY IN 1HR 20MINS PLUS COOLING PRICE PER SERVING 46p 100g hazelnuts 150g blanched almonds 75g walnut pieces 75g shelled pistachios 200g dried fgs 200g pack Chosen by you Mixed Peel 75g plain four 2 level tbsp cocoa powder 1 level tsp ground cinnamon 1 /4 level tsp grated nutmeg 225g caster sugar 225g clear honey 50g butter Icing sugar, to dust 1 Preheat the oven to 160C/140C Fan/Gas 3. Line

a 20cm square cake tin with baking paper. Put the hazelnuts on one baking tray and the rest of the nuts on another tray. Cook in the oven for 7-9mins until golden. Once cool, rub the papery skins of the hazelnuts using kitchen roll. Roughly chop all the types of nuts and put in a bowl. 2 Cut the fgs into raisin-size pieces, discarding the stems. Add to the nuts, along with the mixed peel. 3 Mix together the four, cocoa powder, cinnamon and nutmeg, then stir into

the fruit and nut mixture. 4 Put the sugar, honey and butter in a pan and heat slowly, stirring, until all the butter melts and the sugar has dissolved. Simmer for another 2-3mins. 5 Add the honey mixture to the four, fruit and nut mixture and mix well. Turn into the tin and level the top. Bake for 40mins. Leave to cool. To serve, dust with icing sugar and cut into squares.

Each 70g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,215kj High Med High Low 291kcal 14g 2.6g 30.8g 0.14g 15% 20% 13% 34% 2% of your reference intake. Typical energy values per 100g: 1,736J/415kcal

DECEMBER 2014 | ASDA.COM/MAGAZINE | 93


FESTIVE FLAVOURS

From Norway Kransekake

With rings of chewy almond stacked to form a tower, this celebration wreath cake tastes as good as it looks SERVES 12 READY IN 2HRS PLUS 4HRS CHILLING PRICE PER SERVING 62p

THE ROYAL ICING CONTAINS RAW EGG AND IS NOT SUITABLE FOR BABIES, TODDLERS, PREGNANT WOMEN OR THE ELDERLY

150g whole almonds 300g ground almonds 450g icing sugar 3 large egg whites 1 /2tsp Extra Special French Almond Extract Royal icing, to decorate (see recipe – right) 1 Whizz the whole almonds in a processor until fnely chopped but coarser than the ground almonds. 2 Mix all the almonds with the icing sugar and put in a large pan. Lightly beat the egg whites with the almond extract and add to the pan. Stir, then cook on a low heat for 10-20mins, still stirring, until it stifens and comes away from the sides of the pan. Tip into a bowl and leave until just warm, then lightly knead to form a shiny dough. Chill for at least 4hrs. 3 Preheat the oven to 200C/180C Fan/Gas 6. Line 3 baking trays with baking paper. Using your hands, roll out a 1.5cm x 45cm sausage shape. Repeat until you have 18 sausages, making each about 2cm shorter than the previous one. Form each sausage into a ring, pinching the joins together. 4 Put on the baking trays and bake in batches for 10-15mins until pale golden brown. Leave on the trays for 10mins, then put on wire racks. 5 While the rings are cooling, make the royal icing (see recipe, right). Put the largest ring on a plate and drizzle icing along the top. Add the next largest and repeat, to form a tower of rings stuck together with icing. Top with a star or decoration of your choice. Each 108g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

2,002kj High Low High Low 478kcal 20.5g 1.6g 60.5g 0.11g 24% 29% 8% 67% 2% of your reference intake. Typical energy values per 100g: 1,854kJ/443kcal

HOW TO MAKE…

ROYAL ICING

Use a wooden spoon to beat 1 large egg white with 125g icing sugar until thick and white. Beat in 1/2tsp glycerine then gradually beat in another 125g icing sugar.

READER’S VERDICT ‘This lovely chewy tower is easy to make and looks brilliant. It’s great for breaking into and eating with family and friends, and it keeps for a few days – if there’s any left!’ Lewis Craft

DECEMBER 2014 | ASDA.COM/MAGAZINE | 95


FESTIVE FLAVOURS

From Spain Churros These futed doughnuts – said to have been invented by shepherds – make a delicious Christmas breakfast MAKES 24 READY IN 35MINS PRICE PER SERVING 5p 150g plain four 150g self-raising four 50g butter, melted 1 /2tsp vanilla extract Sunfower oil, for frying 100g caster sugar, for sprinkling 2 level tsp cinnamon, for sprinkling

1 Sift both fours and a pinch of salt into a bowl. In a jug, mix the butter and vanilla extract with 400ml boiling water. 2 Make a well in the centre of the four mixture and pour in the liquid. Using a wooden spoon, beat it into the four until there are no lumps. Leave to rest for 10-15mins.

3 In a large, heavy-based pan, heat the oil to 170C or until a small piece of bread dropped in turns golden in 30-45secs. 4 Put the dough in a piping bag with a star-shaped nozzle. Carefully pipe strands of dough directly into the oil, snipping of the ends with scissors – they should be 8-10cm long. Fry for about 11/2 mins until golden and crispy, then remove with a slotted spoon and put on kitchen roll to drain. Repeat with the rest of the dough. 5 Mix together the sugar and cinnamon, then sprinkle on the churros. Serve warm with chocolate dipping sauce. Each 22g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

423kj High High Med High 101kcal 4.6g 1.5g 4.4g 0.55g 5% 7% 8% 5% 9% of your reference intake. Typical energy values per 100g: 1,924kJ/459kcal

Chocolate dipping sauce Smooth, dark and rich, with a slight bitter tang

200g Chosen by you Dark Chocolate (50% cocoa solids) 100ml double cream 100ml milk 3tbsp golden syrup 1 Break the chocolate into squares and put in a small pan with the cream, milk and golden syrup. Heat very gently, stirring often, until the chocolate melts and you have a smooth, glossy sauce. Don’t allow it to boil. Each 46g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

908kj High High High Low 217kcal 13.8g 8.3g 21.2g 0.05g 11% 20% 42% 24% 1% of your reference intake. Typical energy values per 100g: 1,975kJ/472kcal

96 | ASDA.COM/MAGAZINE | DECEMBER 2014

PHOTOGRAPH: MAJA SMEND. STYLING: JENNY IGGLEDEN. FOOD STYLING: KIM MORPHEW

SERVES 8 READY IN 10MINS PRICE PER SERVING 18p


A slice of indulgence

Relax and have a cosy night in with Extra Special Stonebaked Pizzas

PRODUCTS IN SELECTED STORES ONLY, WHILE STOCKS LAST. PHOTOGRAPHS RIA OSBORNE. STYLING: ROB MERRETT. FOOD STYLING: LAUREN FLOODGATE.

When you want a no-fuss indulgent treat after a busy week, try our Extra Special Stonebaked Pizzas. With a traditional sourdough crust and a great range of tasty toppings, they’re perfect for cosy nights in front of the telly. For a true Italian classic, try our Bufalo Mozzarella

Extra Special Stonebaked Bufalo Mozzarella & Tomato Pizza, £3 (460g; 65p/100g)

and Tomato Pizza, with basil pesto, sweet tomatoes and rich, creamy cheese. Don’t miss our other delicious Extra Special Stonebaked Pizzas either. Packed with favour and all just £3 each, no wonder we’ve been named Pizza Retailer of the Year.

Extra Special Stonebaked Italian Salami & Spicy Sausage Pizza, £3 (455g; 66p/100g)

Extra Special Stonebaked Wiltshire Cured Ham & Sunkissed Tomato Pizza, £3 (485g; 62p/100g)

All our pizzas are made with a hand-stretched stonebaked base prepared with Extra Virgin olive oil and a rye sourdough from Italy’s Novara region

Extra Special Stonebaked Herby Chicken & Grilled Red Pepper Pizza, £3 (475g; 63p/100g) DECEMBER 2014 | ASDA.COM/MAGAZINE | 97


Santa’s little helpers Kids will love making these fantastic Christmas treats and crafts. Great to give as gifts – and even better to enjoy yourselves! 98 | ASDA.COM/MAGAZINE | DECEMBER 2014


FUN FOR KIDS

ÔI had so much fun making these – and they taste really good, too!Õ Jayden, age 8

Give kids a treat with this chocolate rocky road house to assemble and decorate. It’s easy to make and looks really impressive. Rocky Road House Kit, £3 (821g; 37p/100g)

PRODUCT AVAILABLE IN SELECTED STORES WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY

SNOWMEN IN A SPARKLY BLIZZARD Pack your coconut ice snowmen in their very own snow scene to give as presents. YOU NEED 1 paper doily 1 litre glass clip lid jar, from George Home 1 bag marshmallows 1 sheet stick on gems Coloured ribbon 1 coloured gift label TO MAKE Place the paper doily in the bottom of the jar. It will come high up the sides, so carefully push down in the centre to create folds around the edges – only the paper lace should be visible from the side. Put the marshmallows in the jar to cover the bottom, then stand the snowmen on them. Stick the gems on the outside of the jar and tie on the gift label.

Coconut ice snowmen SERVES 12 (EACH SNOWMAN SERVES 2) READY IN 20MINS PLUS CHILLING PRICE PER SERVING 19p 125g Carnation Condensed Milk 150g icing sugar 150g desiccated coconut Sweets/icing, to decorate 1 Put the condensed milk in a large bowl and stir in the icing sugar until it dissolves completely. Add the coconut and mix with your hands until evenly combined and stif. 2 Roll the mixture into

6 egg-shaped balls and 6 slightly smaller balls. 3 Stick the smaller balls on top of the larger ones to form snowmen shapes. Chill for 1hr or until set. 4 Use roll-out icing and sweets to make faces, scarves and buttons. Each 35g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

697kj High High High Low 167kcal 8.8g 7.4g 18.6g 0.04 8% 13% 37% 21% 1% of your reference intake. Typical energy values per 100g: 1,952kJ/476kcal

DECEMBER 2014 | ASDA.COM/MAGAZINE | 99


Reindeer mini rolls Melt white chocolate in a bowl over a pan of simmering water (don’t let the bowl touch the water). Dip one end of a Chosen by you chocolate mini roll in the melted chocolate. On a lined baking tray, stand the roll so the dipped end is pointing up, then put a Smartie on top, for a nose. Make eyes and a

mouth from white and black icing and add to the face. Leave to set. Melt milk chocolate as before. Dip pieces of broken pretzel in, then stick into the cake to make antlers. Repeat, then dip the ends of halved chocolate matchsticks in the chocolate and push in the roll for legs.

COVIEPRE REC

PAPER TASSEL GARLAND

Anyone old enough to use scissors can make these paper garlands. It’s fun and easy to do, so get everyone to help and you’ll soon have enough to deck the hall, the tree and their rooms! YOU NEED Rolls of Asda coloured gift wrap and ribbon Scissors 100 | ASDA.COM/MAGAZINE | DECEMBER 2014

TO MAKE 1 Cut 25cm strips of the full length of the gift wrap (50cm), then cut each strip into 4 pieces to get strips 25cm long x 171/2 cm wide. 2 Fold the paper in half along the shorter side. Most Asda gift wrap has cutting lines on the back – fold with these on the outside. 3 Cut along all the cutting lines from the bottom edges up towards the fold, leaving the top 21/2 squares uncut.

If you don’t have grid lines, make cuts about 1cm apart, leaving about 21/2 cm uncut along the fold edge. 4 Unfold the paper and lay it coloured-side down so the middle section runs vertically. Roll the paper up along this section and you’ll have a tassel either side. 5 Fold the uncut middle section in half over a long length of ribbon. Tie short pieces of ribbon at the top of each tassel to secure.


FUN FOR KIDS CHRISTMAS SNOWFLAKES

These pretty snowfakes, based on traditional Scandinavian decorations, are surprisingly easy to make once you get started. YOU NEED Pencil, steel rule and scissors 1 sheet foam Double-sided sticky dots

Christmas tree crumpets Spread green pesto over Chosen by you Christmas Tree Crumpets. Put grated cheese on top in a zigzag shape to look like tinsel on the tree. Then add small pieces of chopped olives and red and yellow peppers, or other colourful toppings, to look like baubles. Put under a preheated grill to melt the cheese.

YOU NEED Plain pencil, paper, scissors, glue stick 1 Asda Bumper Activity Bag (or foam sheet, gold card, silver card, white felt, white and coloured chenille stems) Gift wrap scraps Gift ribbon, for hanging Double-sided tape or sticky dots

FESTIVE FAIRIES Little ones will love choosing papers and colours to make these pretty fairies for the tree.

TO MAKE 1 On the paper, draw around the circular end of the glue stick, then cut out. Put this cut-out circle on another sheet of paper and draw around it, then draw a triangle underneath, to make the template for the fairy’s head and body. Cut out. Fold another piece of

GET GOING 1 You’ll need 12 strips of foam for each snowfake. For large snowfakes, measure and cut 30cm x 1cm strips, or for small, make them 211/2 cm x 1/2 cm. 2 Bend 2 strips in half, then mark the halfway point in pencil. Lay one strip on top of the other to form a cross and fx together with a sticky dot. Use more sticky dots to fx another 2 strips on either side of each of the strips forming the cross, so it’s 3 strips wide in each direction. 3 Working clockwise, take the two outer strips that form the top right corner

paper in half, then draw a wing shape along the fold. Cut out and unfold. 2 Using your templates, cut 1 head shape out of the white felt; 1 head and body from the foam sheet; 2 sets of wings and 2 body triangles in silver card; and 2 body triangles in gift wrap. Glue the gift wrap triangles to the plain side of the silver ones. 3 To make the legs, twist two chenille stems together. Cut in half. Now glue the wings together so the silver sides are on the outsides. 4 Use the double-sided tape or dots to stick one of the cardboard-backed silver triangles to the front of the foam head and body, giftwrap side up. Stick the felt head on the head and body.

and stick the ends together to make a petal. Repeat with the outermost strips in the other three corners, to form a total of 4 petal shapes. All 4 central strips should remain straight. 4 Repeat steps 2 and 3 with the other 6 strips you cut from the foam. 5 You’ll now have 2 similar shapes. Put one on top of the other so they look like they’re hugging. Arrange them so the petals of one are over the straight strips of the other. Use the double-sided tape to join the 2 shapes in the centre. Then join each petal tip 1cm below the tip of the nearest straight strip. 6 Pass ribbon through one point and knot the ends together, to hang.

5 Turn the fairy over, and stick the wings and legs in position, then stick the remaining silver triangle on top for the fairy’s back. 6 Fold a 30cm length of the gift ribbon in half, then stick the folded end to the back of the fairy’s head. Knot the other two ends together. 7 For the fairy’s hair, draw and cut out a head-size bell shape for your template. Cut out 2 of these shapes in the gold card. Stick 1 on the back of the fairy’s head, covering the ribbon. Cut a horseshoe-shape out of the bottom of the other piece, then attach to the felt head. Tie a knot in a piece of ribbon for a bow. Trim, then glue in place. Bend the ends of the legs to form feet.

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FUN FOR KIDS

Stained glass window biscuits

300g plain four 1 level tsp ground ginger 1 level tsp ground cinnamon 175g butter, cut into cubes 100g golden syrup 24 Fox’s Glacier Fruits 1 Preheat the oven to 180C/160C Fan/Gas 4. Line 3 baking trays with baking paper. Sift the four, ginger and cinnamon into a bowl. 2 Rub the butter into the four using your fngertips until it looks like breadcrumbs. 3 Add the golden syrup and mix with a knife until big lumps form. Use your hands to make a dough. Wrap in clingflm and chill for 30mins. 4 Lightly four a work surface, then roll out the dough to the thickness of a £1 coin. Cut out large stars and circles with cutters. Cut a smaller hole in the middle of each biscuit. 5 Put the biscuits on a baking tray. If you want to hang them as decorations, use a skewer to make a small hole in each. 6 Sort boiled sweets into separate colours and put in freezer bags. Bash with a rolling pin, then fll the biscuit holes with the broken pieces. 7 Bake for 15mins or until the sweets have melted. Leave to cool on a wire rack. Each 31g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

570kj High High High Med 136kcal 6.8g 4.3g 7.4g 0.16g 7% 10% 22% 8% 3% of your reference intake. Typical energy values per 100g: 1,854kJ/443kcal

GLITTERY CROWN PLACE NAME LABELS These colourful tags look great tied around napkins for a lovely personal touch. YOU NEED Pencil, paper, scissors, glue stick Asda plain gift tags Scraps of gift wrap or metallic card Stickers, stick-on gems, coloured paper, to decorate

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Metallic markers Gift ribbon TO MAKE 1 Draw a crown shape on the paper and cut out. Use this as a template to cut out crowns in gift wrap or metallic card. 2 Glue the crowns to the gift tags. Younger children may find it easier to use metallic card, as gift wrap may curl. If you do use gift wrap, stick the bottom half of the crown to the tag first, then smooth upwards. 3 Decorate the crown with

stickers, stick-on gems and cut-out shapes. Using the metallic markers, write guests’ names on the tags. Tie the tags around napkin or cutlery with the ribbon.

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. PHOTOGRAPHS: TERRY BENSON. KIDS’ CRAFTS STYLING: TESSA EVELEGH

MAKES 22 READY IN: 45MINS PLUS CHILLING TIME PRICE PER SERVING: 8p


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From indulgent, store-baked mince pies to a selection of mini tarts, enjoy a perfect Christmas treat with our Extra Special range

The all-butter pastry case is deep-flled with rich mincemeat made with British Bramley apples and laced with French brandy and ruby port for a luxurious fnish

Extra Special Luxury Mince Pies, £1.89 (6-pack) or 2 for £3 Buttery pastry crammed with spiced fruit, and a dash of port and brandy. Extra Special Puf Pastry Mince Pies, £2 (4-pack) or 2 for £3 Luscious puf pastry flled with classic mincemeat – warm through for a crisper, fakier case. Extra Special Mini Chocolate Orange & Salted Caramel Tarts, £2 (12-pack) or 2 for £3 Little tarts with sumptuous fllings topped with buttercream, for a less traditional treat.

FRESHLY BAKED Baked in store for a wonderful, justfrom-the-oven taste

Extra Special Mince Pies, £1.50 (4-pack) or 2 for £2.50, Instore Bakery

CLASSIC FLAVOURS

Made to a traditional recipe, with the perfect balance of sweetness and spice

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PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. PHOTOGRAPH: STUART OVENDEN. STYLING: ROB MERRETT. FOOD STYLING: VICKI SMALLWOOD

A taste of luxury

The choice is yours…


It’s party time! PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. PHOTOGRAPH: ROB WHITE. STYLING: ROB MERRETT

Whether it’s a family gathering or chilling out with friends, entertaining the troops is easy with our no-fuss nibbles, drinks and festive cocktails

Snowfake wine glass, £2.50 each

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Stilton dip Whizz together Stilton, soft cheese and natural yogurt. Stir in chopped fresh chives and a few drops of Worcestershire sauce (optional). Serve with vegetable crudites.

Goat’s cheese mini truffles V Mix soft goat’s cheese with cracked black pepper and chopped fresh mint. Shape into balls, then roll in fnely chopped dried cranberries or pistachios to coat.

Mix together olive oil, fnely diced red chilli, chopped fresh parsley and crushed garlic. Add Caseifco Villa Mozzarella Mini Balls, or small torn-of pieces of mozzarella, and marinate for 2hrs. Thread on cocktail sticks with sun-dried tomatoes and fresh basil leaves.

Smoked salmon, rocket & cream cheese rolls Spread strips of smoked salmon with full-fat soft cheese. Top with a little rocket, roll up and season with black pepper. Serve with lemon wedges.

No-cook nibbles

Take the stress out of hosting festive get-togethers with our fuss-free party bites. They’re easy to make, full of favour and you can prepare them in advance – leaving you free to join in the fun

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PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. PHOTOGRAPH: CLARE WINFIELD. STYLING: TAMZIN FERDINANDO. FOOD STYLING: LORNA BRASH

Mozzarella sticks


Ginger prawns Combine fresh mint, grapefruit zest, grated ginger and olive oil. Add cooked and peeled king prawns and marinate for 1hr. Thread on wooden skewers to serve.

Crab cups Parma ham fgs Quarter fresh fgs. Roll up each quarter in a strip of Parma ham, along with a small piece of Dolcelatte.

Mix fresh or canned crab meat with some Greekstyle natural yogurt, a little mayonnaise, chopped fresh coriander, lemon juice and chopped spring onions. Serve in small baby gem lettuce cups with diced avocado. Sprinkle with paprika (optional), to garnish.

Beetroot dip

V

Use a hand-held blender to puree cooked beetroot together with creme fraiche and fresh dill. Stir in fnely chopped pickled dill cucumber. Serve with crudites and breadsticks.

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Festive bites Give friends and family an unforgettable feast with our Chosen by you party food range

Our party nibbles are just £2.40 each* - or get 2 for £4

Inspired by the Great British chip shop, to give your tastebuds a treat. 14 Lip Smackin’ Salt & Vinegar Fish Bites, £2.40 (168g; £1.42/100g), or 2 for £4 Our mini Cottage pie and Shepherd’s pie balls are a fun new take on British classics. 12 Winter Warming Pub Pie Selection, £2.40 (300g; 80p/100g), or 2 for £4

Soft, tasty loaf in a Christmas tree shape. Festive Cheese & Garlic Tear and Share, £2.40 (650g; 37p/100g), or 2 for £4

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Plump and juicy prawns with a crunchy golden coating for extra bite. 10 Breaded Torpedo King Prawns, £2.40 (130g; £1.84/100g), or 2 for £4

Savoury balls rolled in crisp poppadom-style crumb with a hint of warming spice. 12 Curried Chicken & Rice Bites, £2.40 each (216g; £1.11/100g), or 2 for £4

Grab a slice or two of our rich, buttery baguette. Triple Garlic Baguette, £1 (510g; 20p/100g)

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, AVAILABLE FROM 11 DECEMBER, WHILE STOCKS LAST. *UNLESS STATED OTHERWISE. PHOTGRAPHS: RIA OSBORNE. STYLING: ROB MERRETT. FOOD STYLING: LAUREN FLOODGATE

All these delicious treats cook at 200C/180C Fan/Gas 6, so you can pop everything in the oven together

Tuck into these festive cheese bites – choose from Mozzarella Stars or Jalapeno Cheese Bites. 12 Merry Cheesemas Selection, £2.40 (180g; £1.33/100g), or 2 for £4

Melt-in-the-middle Mozzarella Sticks and Tex Mex Sticks with a tasty crumb coating – the perfect fnger food. 12 Crispy Cheese Party Nibbles, £2.40 (240g; £1/100g), or 2 for £4

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Christmas on ice Impress your guests with Chosen by you frozen party foods. Perfect for Christmas and New Yearâ&#x20AC;&#x2122;s Eve, our delicious desserts and sweet and savoury bites look as good as they taste

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CHOSEN BY YOU BLACK FOREST GATEAU

This updated retro classic will do any festive table proud. Six irresistible layers, with chocolate sponge, juicy black cherries and lashings of whipped cream, all topped with luxurious chocolate leaves.

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. PHOTOGRAPHS: STUART OVENDEN. STYLING: ROB MERRETT

£5 (713g, 70p/100g)

CHOSEN BY YOU 20 AMBASSADOR’S PROFITEROLES

CHOSEN BY YOU 56 PIECE CELEBRATION DESSERT PLATTER

With creamy chocolate-favour hazelnut flling, and chocolate-favour coating with chopped hazelnuts, who could resist?

Take your pick from mini brownies, vanilla slices and forest fruit rolls – a selection of classic favourites for your party bufet.

£2 (360g, 56p/100g)

£4 (586g, 68p/100g)

CHOSEN BY YOU 12 ORIENTAL STARS

CHOSEN BY YOU 18 ITALIAN MEATBALLS & DIP

Delve into these deliciously dainty parcels of crispy, deepfried pastry with two fabulous, oriental-inspired fllings – Duck & Plum and Red Thai Chicken. Just the thing to make your party shine.

Serve these succulent savoury bites as cocktail nibbles with the bowl of herby tomato marinara sauce on the side – just dip in and enjoy.

£2 (192g, £1.04/100g)

£2 (266g, 75p/100g)

DECEMBER 2014 | ASDA.COM/MAGAZINE | 111


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All-star ales Toast the season with a traditional premium bottled ale

TASTE THE QUALITY

EN GOLD This goldencoloured ale from Dorset has a sweet, nutty taste, with a hoppy aroma and hint of Seville oranges.

Badger Fursty Ferret, £1.75 (500ml)

DARK

Brewed in North Yorkshire, this dark, smooth-tasting beer has fullbodied favours with deliciously rich, fruity overtones. Theakston Old Peculier, £1.75 (500ml)

112 | ASDA.COM/MAGAZINE | DECEMBER 2014

R AMBE

A blend of three types of hops gives this premium Kentish amber ale a warm, malty favour with hints of marmalade and red grapes.

Shepherd Neame Spitfre, £1.75 (500ml)

own or served with food. The nutty favours of our Badger Fursty Ferret ale is perfect with savoury bufet treats such as a tangy Cheddar or pork pies. Or match the rich, heavier favours of Theakson Old Peculiar with venison or a rich beef casserole. Cheers!

R AMBE

With hop aromas and the favours of roasted malt and dried fruit, plus a subtle bitterness, this Cornish amber ale has a dry, refreshing fnish.

Sharp’s Doom Bar, £1.75 (500ml)

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. PHOTOGRAPH: ROB WHITE. STYLING: JENNY IGGLEDEN. 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

It’s easy to enjoy a classicstyle ale in the comfort of your own home with our British bottled beers. Traditionally crafted by acclaimed breweries around the country, each beer is packed with its own delicious blend of favours, for a drink that’s great on its


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The short list

From celebrations to evening drinks, we have a whisky for every occasion Extra Special Tasgall 30 Year Old Blended Scotch Whisky

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. 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 PHOTOGRAPHS: ROB WHITE. STYLING: JENNY IGGLEDEN

Gentleman Jack This twice mellowed, rare Tennessee Whiskey from Jack Daniel’s is full-bodied with fruit and spice favours and a warm, silky fnish. Gentleman Jack, £26 (70cl, was £33)

Specially aged, with favours of fruitcake, honey and vanilla, and a long, sweet aftertaste. Or, for a spicier, more nutty taste, try our Tasgall 25 Year Old variety. Extra Special Tasgall 30 Year Old Whisky, £60 (70cl); Extra Special Tasgall 25 Year Old Whisky, £50 (70cl)

Jura Superstition A rich, unique blend that delivers the tastes of tangy cinnamon, ginger spice and honey, plus hints of sea salt, cofee and roasted chestnuts. Jura Superstition, £25 (70cl, was £32.50)

Glenfddich 12 Year Old Malt Whisky Smooth, elegant favours of fresh pear and subtle oak combine to delicious efect in this world renowned, award-winning single malt whisky. Glenfddich 12 Year Old Malt Whisky, £25 (70cl, was £35)

DECEMBER 2014 | ASDA.COM/MAGAZINE | 113


Time to celebrate Pop a cork, charge your glass and toast the season. We have award-winning champagne and sparkling wines for every budget

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. *OFFER PRICE UNTIL 4 DECEMBER. IF YOU LOOK UNDER 25 AND WANT TO BUY AGE-RESTRICTED PRODUCTS, YOU WILL NEED TO PROVE YOUR AGE. CHALLENGE 25. NO I.D. NO SALE. PHOTOGRAPH: ROB WHITE. STYLING: JENNY IGGLEDEN

Seasonal sparkle Raise a glass of something special this Christmas with our range of sparkling wines. Sip prosecco with friends, serve a zesty aperitif before dinner or wow guests with a prosecco magnum. And with special deals on champagne, why not splash out?

AWARD WINNER

AWARD WINNER

Spumante Extra Dry Prosecco

G.H. Mumm Cordon Rouge

£5 (75cl, was £5.48) With zesty citrus and orchard fruit favours, this sparkling wine will add a refreshing touch of fzz to any festive gathering.

£20 (75cl) This popular premium champagne is ideal for special occasions. Deliciously fresh and elegant, with a long, creamy fnish.

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Pierre Darcys £10 (75cl, was £24.25) A versatile champagne with delicate aromas of lemon, apple and white nectarine. The perfect drink to enjoy with shellfsh and smoked salmon.

Veuve Clicquot £30 (75cl, was £35) White fruits and raisins develop into vanilla brioche notes in this world-renowned bubbly. Balances freshness with a subtle toastiness.

Martini Asti Spumante £6 (75cl, was £7.75) With hints of green apple, pear and peach, this sweet sparkling wine is light and refreshing. Great with festive desserts.


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AWARD WINNER

Piper-Heidsieck £20* (75cl, was £30) A classic champagne with a light golden tint and very fne bubbles. Dry and crisp with a good balance of juicy green fruits and subtle citrus aromas.

Fillipo Sansovino Prosecco Magnum £12 (1.5L, was £15) Deliciously soft with apple favours, in a giant 1.5L bottle that’s ideal for sharing at parties. Works well with fsh and pasta.

Heidsieck Monopole Blue Top £15 (75cl, was £29.75) Combining favours of blackcurrant and lemon, this lively, moreish sparkler is ideal for an aperitif. DECEMBER 2014 | ASDA.COM/MAGAZINE | 115


A world of wine Whether you’re entertaining guests or giving a gift, we’ve got a wide range of classic wines in store and online. Here are some of our favourites… Refreshing A crisp and dry French white with a refreshing citrus tang. This elegant choice has notes of green apple and honeyed melon.

Chablis*, £8 (75cl, was £10)

Fresh Deliciously fresh and lively, this distinctive white from France has been gently oaked for a smooth fnish.

Extra Special Bordeaux Blanc Reserve d’Alienor, £7 (75cl)

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Aromatic This full-bodied dry white from Italy is packed with the zesty favours of ripe grapefruit, lemon and pear, plus hints of jasmine.

Roversi Pecorino, £6 (75cl, was was £8)

Fruity A deliciously aromatic, soft French white with ripe peach fruit favours and a soft, smooth texture.

Extra Special Viognier, £5 (75cl, was £7.25)

Delicate Spanish red with intense favours of toasted vanilla and fresh nuts, with notes of coconut. Smooth and delicate.

Extra Special El Meson Rioja Gran Reserva, £10 (75cl, was £12.98)


Velvety Intense Smooth This French red is structured and smooth, with strawberry fruit and spices. The fnish is elegant and satisfying.

Full-bodied and dry, with ripe black cherry fruit on the palate and notes of dark chocolate. This Italian red has a spicy fnish.

An Argentinian red aged in oak barrels. Brimming with plum and raspberry aromas, with a velvety fnish.

Vibrant Fresh nettle and passion fruit notes give this New Zealand white wine a crisp character and distinctive, vibrant aroma.

Over 500 wines online… Explore our wide range of wines online, offering great value and exceptional quality. Order today from ASDA.com/wineshop. l Enjoy easy shopping with free delivery** or free Click & Collect to your local store l Mix & Match cases so you can choose your favourites l Buy online exclusives not available in store, including… Penfolds Chardonnay, £7.98 (75cl); Cune Crianza Rioja, £8 (75cl, was £9.95); Domaine Lavigne, £7.48 (75cl); Musita Syrah, £7 (75cl, was £7.47

Chateauneuf du Pape Grande Reserve, £9 (75cl, was £14.50)

Vincini Amarone, £13 (75cl, was £16)

Trivento Reserve Malbec, £6 (75cl, was £8)

Koru Sauvignon Blanc, £5 (75cl, was £6)

DECEMBER 2014 | ASDA.COM/MAGAZINE | 117

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. *AVAILABLE IN STORE ONLY. **MINIMUM ORDER OF 6 BOTTLES. WINES MUST BE PURCHASED IN MULTIPLES OF 6. SUBJECT TO AVAILABILITY. 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. PHOTOGRAPHS: ROB WHITE. STYLING: JENNY IGGLEDEN

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Shake it up From classics with a twist to exciting new blends, try something diferent with our festive cocktail recipes

Ginger & Thyme Gin Fizz Pour a measure of Hendrick’s Gin into a chilled tumbler and top up with ginger ale. Add a couple of cucumber slices and a sprig of thyme. Hendrick’s Gin, £27 (70cl)

White Chocolate & Mint Cooler Christmas Cosmopolitan Mix 2 parts Ciroc Vodka with 1 part triple sec and 1 part cranberry juice. Add a squeeze of lime juice. Pour over crushed ice in a cocktail glass garnished with a twist of lime zest. Ciroc Vodka, was £34, now £30* (70cl)

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Fill the bottom of a tall glass with ice and add a measure of Warninks White. Top up with lemonade and serve with a slice of lemon. Warninks White, £10 (50cl), exclusive to Asda


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Half-fll a tall glass with ice cubes. Add a measure of Sailor Jerry rum and top up with equal parts apple juice and ginger ale. Add slices of fresh green apple to garnish. Sailor Jerry, Was £18.50, now £16 (70cl)

Cointreau Passion Fruit Sparkle

Sour Cherry Swizzle Pour equal measures of Disaronno and Disaronno Sour Mix over ice cubes in a short glass. Garnish with a glace cherry on a cocktail stick.

Disaronno (Versace edition), £13 (50cl); Disaronno Sour Mix, £6 (95cl)

Fill a champagne glass with equal measures of Cointreau and chilled sparkling wine. Finish with a spoonful of passion fruit seeds and a squeeze of fresh lemon. Cointreau, £13 (50cl)

DECEMBER 2014 | ASDA.COM/MAGAZINE | 119

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. *OFFER PRICE, AVAILABLE FROM 2 DECEMBER 2014. IF YOU LOOK UNDER 25 AND YOU WANT TO BUY AGE-RESTRICTED PRODUCTS YOU WILL NEED TO PROVE YOUR AGE. PHOTOGRAPHS ROB WHITE. STYLING: JENNY IGGLEDEN

Dark & Stormy Refresher


Available in selected stores, while stocks last


BEAUTY

From day to night

We’ve got the make-up basics you need for a fawless daytime look, plus the little extras to add a touch of glamour for the Christmas party

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PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. PHOTOGRAPH: LEO ACKER

Natural beauty Full-on glamour It’s easy to achieve ‘barely there’ make-up for daytime with these clever items…

…then glitz up your look with these evening essentials and you’re ready to party

A good base is the key to a fawless face and George All In One BB is light enough for daytime wear. It’s a great combined primer, foundation and concealer with SPF15 – use just enough to hide blemishes and even out skin tone. Next, blend Maybelline Dream Touch Blush on

Refresh your base, then apply George High Lite!, a stick blusher with subtle shimmer as well as a touch of colour. Next, create a smoky eye with the George Velvet Eye Palette. Prime from your lashline up to your brows with a light colour, sweep the medium shade over your lid, then

the fullest part of your cheeks to get a naturallooking fush. Defne your eyes with eye shadow in toning neutrals. To fnd the colours that suit you best, try the Collection Work the Colour Nude Eye Palette, which has a helpful numbered system to make it easier to apply its

matte and shimmer shades. Warm up lowkey lips with a hint of tint, and add gloss for a more polished style. We like Rimmel Provocalips, a double-ended lip colour and topcoat that lasts for up to 16 hours. Apply a nude shade – then you can just forget about it.

add drama with the dark tone. Blend into the crease and outer corners of your eyes, and smudge a soft line under your lower lashes. For a retro-style eyeliner fick, try Maybelline Eye Studio Lasting Drama Gel Eyeliner – it’s simple to use and will stay put for up to 24 hours.

Go for ultimate glam with Eylure Volume Lashes No. 107. Apply over eyeliner using the glue included. A classic red lip is the perfect fnishing touch. Rimmel London Moisture Renew Lipstick comes in bold, beautiful shades and cares for your lips, too. And now you’re good to go…

1. George All in One BB in 01 Light/Med, £5 2. Maybelline Dream Touch Blush in 06, £6.48 3. Collection Work the Colour Nude Eye Palette, £3.98 4. Rimmel London Provocalips in Skinny Dipping, £4.98 5. George High Lite! in Baby Doll, £3 6. George Velvet Eye Palette in No9 Earthquake, £2.50 7. Maybelline Eye Studio Lasting Drama Gel Eyeliner in 01 Intense Black, £6 8. Eylure Volume No107 Lashes, £5 9. Rimmel London Moisture Renew Lipstick in Diva Red, £4.98

DECEMBER 2014 | ASDA.COM/MAGAZINE | 121


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Get the perfect balance Your skin plays a vital role in keeping your whole body healthy – it helps you stay hydrated, regulates your body temperature and acts as a barrier to harmful germs. That’s why it’s essential to give it the care it deserves every day. sanex cleansing products are specially formulated to help protect, moisturise and balance your skin’s pH level. Just choose the right products for your skin type to help prevent dryness and irritation – and leave your skin glowing with health.

Sanex Dermo Moisturising This shower gel helps to restore the natural balance of your skin, to keep it feeling soft, supple and hydrated. £3.19 (500ml; 64p/ 100ml) or 3 for £5*

Sanex Dermo Sensitive enriched with milk extracts, to help care for and boost your skin’s natural defences while you shower. £3.19 (500ml; 64p/ 100ml) or 3 for £5*

122 | asda.com/magazine | december 2014

Sanex Hygiene Moisturising gently removes bacteria for softer, cleaner hands. £2.49 (300ml; 83p/ 100ml) or 3 for £5*

Sanex Dermo Invisible Anti White Marks This deodorant respects your skin’s natural bacteria** and minimises white marks on your clothes. £3.19 (250ml; £1.28/100ml)

producTs available in selecTed sTores. online deliverY cHarges maY applY. *buY 3 sanex producTs for £5 in sTore and online aT asda.com. offer ends 30 december 2014. **bacTerial flora

give your body the care and attention it deserves – with help from sanex


Style **ONLINE ONLY. ALL ENTRIES MUST BE RECEIVED BY MIDNIGHT, 31 DECEMBER 2014. MAXIMUM ONE ENTRY PER PERSON. FULL TERMS AND CONDITIONS AVAILABLE AT ASDA.COM/WIN. PROMOTER: ASDA, ASDA HOUSE, GREAT WILSON STREET, LEEDS LS11 5AD. PRODUCTS AVAILABLE IN SELECTED STORES ONLY WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY

Get winter wrapped up with this super-soft coat – then turn the page for festive looks for all the family

Winter wonder

Powdery pastels were a big hit on the autumn/winter catwalks. For an elegant take on the trend, try this mid-length coat in icy block checks – it’s perfect for festive get-togethers. We’ve got fve of these coats to give away. For your chance to win**, go to ASDA.com/win Good luck! FOLLOW ON

COAT

£32

8-24, code 4822031; jumper, 8-24, £18, code 4671224; jeans, short 6-22, standard 6-24, long 8-22, £16, code 4795285; bag, £8, code 4831025

DECEMBER 2014 | ASDA.COM/MAGAZINE | 123


A KISS UNDER THE MISTLETOE

Team soft pastels with sparkling sequins…and let your jumper do the talking! Kiss Me jumper*, 8-24, £16, code 4789022

Christmas

MOMENTS

Fabulous festive fashion to make you stand out from the crowd


GEORGE STYLE

THE FIRST SNOW OF CHRISTMAS

Take on the cold with warm lightweight layers

FESTIVE FUN AND GAMES

Let your hair down with the new season’s bold checks.

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

Left: jumper**, 8-24, £14, code 4617288; skirt, 8-24, £12, code 4841255. Right: shirt, 8-24, £12, code 4843409; jeans, 6-22 short/6-24 standard/8-22 long, £16, code 4795285

CHRISTMAS DAY STROLL Stay snug and stylish in cosy cover-ups – for you and your best friend

Coat**, 8-24, £35, code 4695805; jumper, 8-24, £16, code 4813386; beanie, £5, code 4807872; handwarmers, £5, code 4813428

Coat, 8-24, £32, code 4814920; beanie, £5, code 4730357; gloves, £5, code 4731224; dog jumper†, XS-M, £4, code 4919802 *AVAILABLE FROM 30 NOVEMBER; **AVAILABLE FROM 16 NOVEMBER; †AVAILABLE FROM 20 NOVEMBER FOLLOW ON

DECEMBER 2014 | ASDA.COM/MAGAZINE | 125


TENA LADY PANTS DISCREET

New smaller packs Same great products

Find out more at www.tena.co.uk *Source – IRI data 52we 6th Sept 2014 – Value, Packs and Pieces.

#

ALSO AVAILABLE IN LARGE SIZE.

75p OFF

YOUR NEXT PURCHASE OF TENA LADY PANTS DISCREET AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST

Valid from 11.11.2014 until 10.12.2014 while stocks last. To the checkout colleague: Scan coupon at checkout and retain coupon for security checks. Coupon valid until 11.11.2014. To the cash offce colleague: Treat as manufacturer coupon, place in orange bag and send to Valassis Ltd, 5 Alpha Court, Corby, Northants, NN17 5DP. To the customer: This coupon is nontransferable or refundable and cannot be exchanged for cash. Only one coupon per transaction. Coupon can only be used when purchasing TENA Lady Pants Discreet. (Offer includes medium and large pants, excludes TENA Lady Pants Night) No photocopies accepted. Redeemable at participating Asda stores only.

9 921563 250750

TRY TENA LADY PANTS DISCREET FOR YOURSELF


Watch, £14, code 3524682

AVAILABLE FROM 15 NOVEMBER

Coat, S-XXXL, £40, code 4690685; jumper, S-XXL, £12, code 4579846; shirt, S-XXXL, £14, code 4717749; hat, S-XL, £8, code 4771178; gloves*, S-XL, £10, code 4819947

Snood, £5, code 4780065

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

*AVAILABLE FROM 20 NOVEMBER

Coat, S-XXXL, £45, code 4813445; shirt and tie set, 14.5-18.5 collar, 34-52 chest, £9, code 4738533; jeans with belt, 30-42, £15, code 4809308

Cardigan, S-XXL, £16, code 4579671; shirt, S-XXXL, £10, code 4746123; trousers, 30R-46L, £14, code 4771369

Jumper, S-XXXL, £14, code 4579811

Jacket, regular or slim, 38 short-48 regular, £30, code 4805695; trousers, 28-46 short/regular/long, £15, code 4805625; shirt and bow tie set, 14.5-18.5, £8, code 4820803

Shoes, 6-12, £25, code 4747129 Coat*, S-XXXL, £40, code 4812566; jumper (with matching hat, not shown)**, S-XXL, £14, code 4579677; gloves, S-XL, £5, code 4780044

*AVAILABLE FROM 23 NOVEMBER *AVAILABLE FROM 8 DECEMBER

Set for the

SEASON

From smart suits to winter woollies, enjoy the celebrations in style DECEMBER 2014 | ASDA.COM/MAGAZINE | 127


Look after your family this winter Cosy scarves, snowball fights, mince pies. There are loads of great things about winter. But the season can also bring its share of pesky colds, coughs, streaming noses and aches and pains. That’s why it’s important to keep your medicine cupboard in check this time of year. Even if you think you are prepared, just check the packets. You’d be surprised how many might be out of date. The good news is that at Asda we’ve everything you need to help keep your family going this winter, and at great prices. So don’t let that sniff or sneeze get the better of you. Just pop in to your local Asda and head to the healthcare aisle!

Now

£3

£3.50

£4

16 tablets

12 tablets

Now

£4

£6

£6

£5

£6.95

£8.50

16 tablets

Now

15ml

Now

200ml

Selected stores. Available while stocks last. Ofer available from 8am on Tuesday 11th November 2014. Broncho Stop Cough Syrup Dual Action 200ml (£3 per 100ml), Vicks First Defence Nasal Spray 15ml (£4 per 10ml). Always read the label. Keep out of the sight and reach of children.


GEORGE STYLE

Make it

magical

Products available in selected stores only, While stocks last. online delivery charges may aPPly

get them kitted out for fun with our cosy winter wear

Left: coat, 4-14yrs, from £18, code 4789750; jeans, 4-14yrs, from £8, code 4778917; boots, 10-6, from £15, code 4678315; hat (part of set), 1-12yrs, £8, code 4762790; gloves, £4, code 4795516. Right: coat, 9mth-7yrs, from £12, code 4619255; jeans, 9mth-7yrs, from £5, code 4713907; boots, 10-6, £12.50, code 4727654; earmufs, £4, code 4773661

Cardigan, 9mth-7yrs, £12, code 4794159; jeans, 9mth-7yrs, from £7, code 4705984

Coat, 9mth-7yrs, from £14, code 4783306; jumper, 9mth-7yrs, from £9, code 4817331; skirt, 9mth-7yrs, from £4, code 4740928; earmufs, £4, code 4773671; scarf (on snowman; part of set), 1-12yrs, £7, code 4773698

Coat, 4-14yrs, from £16, code 4605744; jumper, 4-14yrs, from £9, code 4611836; jeans, 4-14, from £9, code 4800104; hat, 1-12yrs, £5, code 4761812; scarf and gloves (part of set), 1-6yrs, £7, code 4771285

Coat, 9mth-7yrs, £14.50, code 4618239; jumper, 9mth-7yrs, £7.25, code 4624066; hat (part of set), as before

Dress, 9mth-7yrs, from £10, code 4817341; star boppers, £3.50, code 43517205

FOLLOW ON

december 2014 | asda.com/magazine | 129


THE BIG DEBATE

Is Christmas present better than Christmas past?

YES

Gill Bunting, grandmother to Jacob, three, Cassie, two, Jessica, one, and newborn baby Ethan ‘I’ve always enjoyed Christmas, but these days it’s even better. As a gran, I can relax and enjoy it more now – I’m not the frazzled mum in charge. And the festive season itself is more fun than it used to be. ‘There are so many more activities to do for Christmas, which make it even more exciting for kids – and the grown-ups! Not just the new flms that come out and the panto trips, but the things you can do at home. When my children, Helen and James, were little, we’d put out carrots and a mince pie for Santa, but not much else. Now there are lots of people on television and the internet sharing ideas about how to make the season even more magical. We create a Christmas Eve “hamper” for the little ones, with new pyjamas and a DVD inside. Christmas looks much prettier these days, too. When I was a child, we just had paper streamers and a tree. The decorations you can get now are so much nicer. ‘Of course, it’s not just

about spending money. I love doing simple things with my grandchildren, like baking or taking them to the shops to see the window displays. We also do the things I remember from when my children were small, such as going to Santa’s Grotto, but for me, the big diference is that I now have time to really enjoy it, rather than having to dash of to work. ‘Our family always spends Christmas Day together – this year we may change one thing and go to my daughter’s. My son-in-law is a great cook, so I’ll get the best of both worlds – a family Christmas with someone else in the kitchen. What could be better!’

‘Everything looks prettier now – in my day, we just had a tree and streamers’

130 | ASDA.COM/MAGAZINE | DECEMBER 2014

NO

Paul Bigmore, dad to Daisy, seven, and Clover, fve ‘My childhood Christmases were utterly magical. I adored all the excitement – carol services, Father Christmas, the lot. I loved having an open fre at home, and getting a bowl of nuts and a nutcracker as a special treat. I helped my mum make mince pies beforehand, then by the time the big day arrived, my excitement was at fever pitch. ‘I’d love to still have that kind of simple Christmas – time with family, just being together – but you’re expected to do so much that it can be hard to get back to the basics. It’s got

totally out of hand now, because it’s so frantic. The shops are full of Christmas decorations from October onwards, and they start playing Christmas music a few weeks later. ‘My daughters are talking about Christmas presents the minute their July birthdays are over – there’s just too much to choose from. We set a limit on present-buying for the kids and for adults – but even that has its stresses because you’re looking for the ultimate “gift for a fver”. ‘It’s easy to look back with rose-tinted glasses and say that things used to be easier, but I really think they did. In my childhood (and it wasn’t that long ago!) we only had four television channels, and no way of recording anything, so we’d all sit and watch the big “Christmas special” together. Today, my girls can pick from hundreds of things to watch on TV, so it’s no wonder they can sometimes get demanding and cross. ‘There seems to be so much going on in the festive season, too, with work dos, school fairs and parties. If there was less pressure to have fun, I’d enjoy it more. ‘We eat and eat and eat – and that’s before we even get to Christmas week, which is a full-on food marathon. I love Christmas pud, but by the time we get to the big day, I don’t want it any more. I’ve seriously considered postponing the pud until February when it would cheer me up – and I could fnally digest it.’

WORDS: RADHIKA HOLMSTROM. ILLUSTRATIONS: HANNAH WARREN. THE VIEWS EXPRESSED ARE SOLEY THOSE OF THE CONTRIBUTORS

Or was the festive season merrier in the old days? Two readers give their views


Bring back the good times. Don’t let sensitive teeth hamper your enjoyment of food and drink. It makes sense to use a desensitising toothpaste to help prevent the pain. What doesn’t make sense is to stop using the toothpaste when the pain has gone. Because chances are it may come back. Brush twice a day every day with a Sensodyne desensitising toothpaste to relieve the pain and help prevent it coming back.

Available in selected stores only, while stocks last. Sensodyne, NovaMin and the rings device are registered trade marks of the GSK group of companies.

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Profile for Asda

Asda Magazine December 2014  

Happy Christmas! We've got Christmas all wrapped up, with great gift suggestions, festive food and drink, must-have fashions, and much more

Asda Magazine December 2014  

Happy Christmas! We've got Christmas all wrapped up, with great gift suggestions, festive food and drink, must-have fashions, and much more

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