Page 1

FOOD

FASHION

HOMES

GIVEAWAYS

FREE

NOVEMBER 2014

gn Winning cake desi , on es by Reece Mathi 1 years old

Sticky treats for Bonfire Night Ghoulishly good party food

Warming comfort puddings Spook-tacular costumes


MAKE 20 DRINKS ANYWHERE Robinsons Set Free

ROBINSONS and the Robinsons Arch device are registered trademarks of and Robinsons SQUASH’D is a trademark of Robinsons Soft Drinks Limited. Make 20 drinks is based on a 3.3ml serving per 250ml of water. Available in selected stores only, while stocks last. BRV88341_14


November 2014

CONTENTS

Enjoy your most spooktacular Halloween ever with scarily fun recipes, costumes and treats, plus Bonfre Night bites, glam fashion, and more

68 56

PROMISES To provide family friendly meals that: Save you time and money ……………… Reduce your food waste by making the most of the pack sizes you’ll fnd in store ……………… Are nutritionally balanced, using everyday ingredients.

We love…

9

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

Owl salt and pepper shakers From the George Home range Top picks This month’s must-have products

Food & drink

17 Feast your eyes Delicious fruits that are great for carving at Halloween, too 21 Sticky treats Sweet and

30

33

37

43

savoury dishes – perfect for freworks parties 7 ways with tofee apples Tasty new spins on a childhood classic Italy’s white gold Meet the family behind our award-winning pasta Roasts reinvented Our delicious twists on traditional recipes Cooks’ tips Expert hints

45 Smart suppers Quick and easy meals to feed the whole family 53 One-pot wonders Rustle up our tasty dinners using just a single pot 56 Comfort puddings Go on, spoil yourself with our irresistible desserts 61 Masterclass Bake the perfect Panettone with our step-by-step guide

NOVEMBER 2014 | ASDA.COM/MAGAZINE | 3


91 30

88 ON THE COVER Reece’s monster cake (p70) Photograph: Terry Benson Food styling: Lauren Floodgate

100

21 Halloween special 68 Scream team Frightfully tasty party treats to make with the family 78 Little horrors Wicked costumes for kids 81 Trick or Treat Stock up on ghoulish goodies 82 Fright night Gruesome snacks and creepy cocktails for grown-ups 88 Dressed to thrill Scare

91

your friends silly with our spooky gear for big kids Haunted house Create a monsters’ lair with our hair-raising decorations

Fashion 97 George style The new little black dress 99 Style notebook Glam up 100 Let’s celebrate We’ve got party looks covered

4 | ASDA.COM/MAGAZINE | NOVEMBER 2014

This month Asda news Halloween, freworks and lots more 95 George Home Check out our Constructed Comfort trend 103 Up for grabs Top tech gadgets, a luxury trip to Madeira and more 106 The big debate Do you secretly prefer winter to summer?

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 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 Junior designer Susan Murphy Account director Jo Brooks Senior account manager Nicola Davey Account manager Amy Atkin Senior account executive Lizzie Gull Account executives Nikki Little, April Rogers George account director Kirsty Ware George fashion director Michael Temprano Production director Melanie Clarke Sales director Simon Cockburn

13

When you have fnished with this magazine please recycle it.

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.


7 613034 826008

® Reg. Trademark of Société des Produits Nestlé S.A. Available in selected stores only, while stocks last. Mobile network charges may apply when using the Asda App.


EDITOR’S LETTER

Reece’s monster win!

Welcome to

N vember

There’s something about Halloween that brings out the kid in us all – as we saw when hundreds of you entered our Halloween cake competition. The winner is the fang-tastic monster cake pictured on our cover. The judges, including Great

Reece Mathieson came to London to see his winning Halloween cake being shot for our cover, and he helped our stylist, Lauren, get the decoration just right. His mum, Louise, says Reece – and his brother Owen, who came up with the idea for the jelly brain – always have a project on the go, but this is his frst cake.

British Bake Of winner Jo Wheatley, were even more impressed when they found out it was designed by a scarily talented 10-year-old from Aberdeen, Reece Mathieson. The recipe is on p70. Reece’s cake would make a great Halloween party centrepiece, and if you need more inspiration, this month’s magazine is crammed with ghoulishly good bufet recipes, plus sweet and sticky treats to make Bonfre Night go with a bang. Chilly autumn days are also a great time to enjoy a perfect roast - turn to p37 to try our tasty twists on traditional recipes. Happy Halloween!

Reece worked with Lauren to recreate and perfect his original design, left

HANNAH McDERMOTT Asda Editor

PHOTOGRAPH: TERRY BENSON

Read all about… Pinterest If you’re planning a spooky celebration, Asda’s Halloween Pinterest board is packed with ideas – from recipes and dressing up to party decorations. Look out for the Pin symbol on our favourite Halloween recipes and products. You’ll also fnd boards for Bonfre Night and Christmas, plus homewares and George clothing.

New to Pinterest? It’s simply a great way to group ideas and inspiring images together – from outfts and recipes to homewares. Anything, in fact. See it, Love it, Pin it. We couldn’t do without it now!

pinterest.com/ASDA We’d love to see your recipe photos, so share them on Pinterest, Twitter or Instagram with #asdarecipe.

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

NOVEMBER 2014 | ASDA.COM/MAGAZINE | 7


*Offer available from the 16th October - 6th November. Available in selected stores only, while stocks last


Welove Spruce up your nest with this fun salt and pepper set from our George Home range. They’re a hoot!

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

salt

pepper

Owl Salt & Pepper Shakers

£5

NOVEMBER 2014 | ASDA.COM/MAGAZINE | 9


No-one thought she had the courage…

£4

The

Runaway

Woman

Josephine Cox’s fiftieth novel is a triumphant tale for every woman. OTHAM’S LUXUR WIN A B Y R AND SIGNED BOO E P M K! HA

Out now in paperback and ebook Available in selected stores. Whilst stocks last.

Follow Jo on Facebook /JoCoxBooks

Enter now for your chance to win at josephinecox.com/win Terms and conditions apply. Enter via the form on www.josephinecox.com/ win. No purchase necessary. UK & Ireland only. 18+. Closes 1/12/14. Prize is a Celebration Hamper from Botham’s of Whitby worth £129 and a signed copy of Te Runaway Woman by Josephine Cox. Full T&Cs can be found on www.josephinecox.com/terms. Promoter: HarperCollins Publishers, 77-85 Fulham Palace Road, London W6 8JB.


SMART BUYS

2

8

Look and smell gorgeous with our great-value gift sets. Pick me! Nspa Set, £5, and Aussie Hair Set, £5 Keep them to hand as temperatures drop. Leather gloves in Mulberry, £9

Top picks Gifts and other goodies for you and your home – these are some of our favourites this month...

Practical and stylish. Asda 12L bin in Chalked Aqua*, £10

EXCLUSIVE

PRODUCTS AVAILABLE IN SELECTED STORES, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. *AVAILABLE IN LIMITED STORES ONLY. **ALSO AVAILABLE IN STORES FROM 27 NOVEMBER. AVAILABLE ONLINE ONLY. AVAILABLE AT ASDA-PHOTO.CO.UK

Wherever you see these icons, the products are available online and in store

Shiver me timbers! Let your little pirates go wild with this wooden ship. George Home pirate ship, £25**

Bag yourself this year’s Pudsey jute bag – 69p from each sale goes to Children In Need. Bag, £2 each

Brighten up your kitchen with this stunning red-hot buy from George Home. Microwave, £45

Create your own adventures starring Marvel super heroes. Disney Infnity 2.0 Play Without Limits – Xbox 360, PS3, Wii U†, £52; PS4, Xbox One, £57

Freshens the car as you drive. Jelly Belly Green Apple Car Vent Air Freshener, £4

Get your favourite snaps printed on this decorative cube, only at Asda. Mini Photo Cube††, £12

NOVEMBER 2014 | ASDA.COM/MAGAZINE | 11


NEWS 2014

P E R F E C T GIFTS

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. *NOT AVAILABLE IN NORTHERN IRELAND. 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. **SUBJECT TO AVAILABILITY. PHOTOGRAPH: CORBIS

RI ST M AS

CHRISTMAS 2014

CH

PERFECT GIFTS... FOR ALL THE

FAMILY

F R E E C O L L E C T I O N AT A N Y S TO R E S H O P O N L I N E AT A S D A . C O M / C H R ISTMAS

WE’VE GOT CHRISTMAS IN THE BAG Christmas is round the corner, so grab our Gift Guide now. We’ve got great present ideas for all the family – including pets – plus everything you need to give your home a festive look. Available in stores now.

Remember, remember… It’s Bonfre Night on 5 November – and we’ve got all you need to make the evening go with a bang in our brilliant value freworks range*. Get set for a dazzling display. ● Family collection, £7 or 2 for £10 ● Party collection, £15 or 2 for £20 ● Supreme collection, £30 or 2 for £40

…and don’t forget your pets Firework season can be scary for dogs and cats, but Adaptil and Feliway scent difusers can help soothe them. Available at Asda Pharmacy, they plug into an electrical socket and release natural chemicals that make your furry friends feel calm, safe and secure. To fnd out more about our range of veterinary-strength pet medicine, speak to your local Asda Pharmacist.

news THIS MONTH’S

Fantastic freworks and Halloween fun plus charity events and sports for kids – there’s so much going on this month JOIN THE SPOOK SQUAD!

Two cheeky monsters, Fang and Fangle, have run of with our Halloween party treats! Bring the kids along to join the Spook Squad and help us track them down, using our special Monster Vision masks. Everyone will get free interactive stickers** too, so the spooktacular fun can continue at home. Find your nearest participating store at storelocator.ASDA.com and head there on Saturday, 25 October from 10am-4pm.

NOVEMBER 2014 | ASDA.COM/MAGAZINE | 13


CHIPS FOR DIPS

Snacking just got tastier with Chosen by you Chipper Dippers, our exclusive new V-shape chips. Perfect for scooping up dips, they cook to crispy deliciousness in the oven in just 30 minutes. Serve them when you’ve got friends round, or simply enjoy a bowl on a night in watching The X Factor. £1 (500g, 20p/100g).

Keeping kids active

TRANSFORM YOUR HOME George Home has just launched its frst-ever range of paint, specially created to give exceptional coverage and a perfect fnish. We’ve carefully selected fantastic paint colours that match our George Home trends, to complement your home beautifully. Just the thing to give your rooms a makeover ready for Christmas.

14 | ASDA.COM/MAGAZINE | NOVEMBER 2014

Poppy Appeal Asda is proud to support the Poppy Appeal once again this year. Look out for volunteers collecting for The Royal British Legion in our stores between 1-11 November. For more information about the charity, speak to the Community Life Champion in your local store, or visit britishlegion.org.uk.

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

More than 60,000 children have joined in everything from football tournaments to karate competitions as part of this year’s Asda Active Sports Days. To help keep kids moving over the half-term holiday, we’ve come up with lots of fun ideas and activities for them to do in their back garden or local park. See ASDA.com/active for more details and free downloads.


ADVERTISEMENT FEATURE

Your at-home spa

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

Indulge in some me-time with great-value NSPA products, exclusive to Asda – it’s easy with our four-step beauty routine

1

Cleanse To draw out impurities and clarify skin, sweeping away make-up and grime, for a clear, clean and bright complexion.

NSPA Melting Cleansing Gel, £6 (125ml) This gentle gel transforms into a luxurious milk on contact with water. With vitamin E and natural oils, to cleanse, nourish and help improve skin radiance. Perfect for your morning and night-time cleanse.

2

Exfoliate Buf away dull skin cells, refne pores and smooth skin, for an even tone and soft texture.

NSPA Hot Cloth Polish, £7 (150ml) Gentle but efective, use this cloth and cleanser set to dissolve impurities and wipe away dead skin cells. A blend of cocoa butter, vitamin E and avocado, apricot and neroli oils rehydrates and softens.

3

Treat To condition and replenish skin with vitamin E and essential oil of neroli, for a naturally luminous glow.

NSPA Deep Hydrating Facial Oil, £7 (50ml) Pamper your skin with this indulgent facial oil. The vitamin-rich formula helps improve skin elasticity, while rosehip, jojoba and avocado oil strengthen and rehydrate, for a radiant complexion.

4

Moisturise Restores and nourishes thirsty skin with rich moisturisers, to soften and protect skin.

NSPA Brightening Day Cream with SPF 15, £6 (50ml) Light and easily absorbed, this cream replenishes and restores skin throughout the day. With SPF 15 to help fght the ageing efects of the sun.

All Nspa Beauty Rituals products are approved by skin specialists and suitable for all skin types, even sensitive skin NOVEMBER 2014 | ASDA.COM/MAGAZINE | 15


SPOTLIGHT ON…

Feast your eyes It’s not just pumpkins that make a spectacular display at this time of year. We’ve got a selection of fruits that are frightfully tasty – and great for turning into spooky treats, too

Passion fruit

The pulp of this egg-sized, dark purple tropical fruit has a sweet yet slightly tart taste. Just a small amount is needed to add favour to dishes – try a spoonful in salad dressings, or serve it on ice cream. TIP These are best stored in the fridge to stop them over-ripening.

Dragon fruit

The exotic fruit of a type of cactus, dragon fruit has bright red skin, sweet white fesh and tiny black seeds. Look for fruits with smooth, even-coloured skin – over-ripe ones look shrivelled. Eat raw with a squeeze of lime. TIP To check it’s ready to eat, give the fruit a gentle squeeze – it should give a little and not be too frm.

Pomegranate

sharon fruit

A variety of the persimmon, Sharon fruit has a frm fesh and a waxy, edible skin. It keeps its shape well when cooked and adds a tangy favour to sweet dishes. Use to make chutneys or jams, or serve raw in salads. TIP Try Sharon fruit as an alternative to an apple for a lunchbox snack with a diference.

PumPkin

Large, bright orange pumpkins are a Halloween must, but don’t overlook the smaller green/brown varieties. Great with thyme or sage in savoury dishes, or ginger in sweet recipes. TIP Freeze pureed leftover roast pumpkin to use in soups.

This apple-shaped fruit has a thick ruby red peel, with juicy, jewel-like seeds inside that are delicious raw. Eat on their own or use as a garnish on salads and Middle Eastern dishes. TIP To remove the seeds, cut the fruit in half and hold over a bowl. Bash the skin with a rolling pin and the seeds will fall out.


Dragon fruit Cut a dragon fruit in half lengthways. Using a teaspoon, scoop out the fesh in ball shapes and set aside. Cut small cubes of watermelon and kiwi fruit and mix together with the dragon fruit balls. Put the mixture back into the two halves of dragon fruit skin. Drizzle with honey.

tip

PumPkins Pumpkin & sage naan pizza

freeze balls of dragon fruit (see above) to use instead of ice cubes to give drinks a novel twist

Why not try? Start the day with this quick, easy and deliciously exotic breakfast smoothie. Put some dragon fruit fesh, sliced banana, blueberries, Greek yogurt and a dash of milk into a blender, then whizz until smooth. Serve with ice.

Preheat the oven to 200C/180C Fan/Gas 6. Roast some peeled and cubed pumpkin for 35-40mins until tender. Mash with a fork, then spread over naan bread. Fry fresh sage leaves in a little butter until crisp, then scatter over the naan. Turn down the oven to 180C/ 160C Fan/Gas 4. Drizzle the naan with honey, put on a baking tray and bake for 10mins to heat through. Scatter with Parmesan shavings to serve.

Passion fruit Passion fruit bellini Halve passion fruit and press the pulp through a sieve with the back of a spoon, reserving both the seeds and the juice. Pour some sparkling rose wine into chilled Champagne futes, then add the passion fruit juice and a dash of orange liqueur. Sprinkle over the seeds to serve.

Why not try? For a warming soup for cold autumn nights, fry an onion with crushed garlic and fnely chopped red chilli. Add roasted pumpkin or butternut squash fesh and chicken stock. Simmer for 25mins. Whizz to a smooth consistency with a hand-held blender, then serve with diced fried chorizo and fresh parsley.

Why not try?

tip

Passion fruit flesh is easier to sieve, to separate the juice and seeds, if you warm it with a little sugar first

18 | ASDA.CoM/MAGAzine | noveMbeR 2014

Passion fruit works just as well in savoury dishes as it does in sweet ones. Try using it to make a marinade for white fsh – simply mix passion fruit juice with lemon juice and olive oil. The strong favours of the fruits mean you won’t need to marinate the fsh for very long – 15mins should do it.

PHoToGRAPHS: HoWARD SHooTeR. STylinG: TAMzin FeRDinAnDo. iF yoU look UnDeR 25 AnD WAnT To bUy AGe-ReSTRiCTeD PRoDUCTS, yoU Will neeD To PRove yoUR AGe. no i.D. no SAle. CHilDRen SHoUlD be SUPeRviSeD by An ADUlT WHen CARvinG FRUiT

Dragon fruit salad


For Halloween foodie fun… …create a spooky line-up of colourful fruit all carved with jack-o’-lantern faces – see our selection pictured below. To carve a pumpkin or other round fruit, draw the face on it as a guide before carefully cutting out using a small, sharp knife. For more freaky fun, try using pomegranate seeds as fake blood droplets. The scooped-out fesh of dragon fruit makes great edible ‘eyeballs’, while the pulp from passion fruit makes a horribly convincing ‘slime’. And for a variation on the traditional game, try bobbing for Sharon fruit rather than apples.

Pomegranate Lamb chops with pomegranate relish Mix together some pomegranate seeds, sliced black olives, crumbled feta and olive oil. Serve on top of grilled lamb chops, with a mix of salad leaves.

sharon fruit Sharon fruit tart Preheat the oven to 200C/ 180C Fan/Gas 6. Cut out rounds of puff pastry about 3mm thick and score a border round the edge with a knife. Prick holes inside the border with a fork, then sprinkle with cinnamon and brown sugar. Add chopped up Sharon fruit

Why not try? Fresh pomegranate juice makes a lovely, sweet yet tangy salad dressing. Set aside some pomegranate seeds, then put the rest in a sieve and press out the juice using the back of a spoon. Dress your salad with the juice, then sprinkle the reserved seeds over the top for added crunch.

tip

and brush with apricot jam. Cook for 15-18mins until pufed up and golden.

Why not try? For a prawn salad with a fruity tang, toss chopped Sharon fruit with cooked prawns, a squeeze of lime and crumbled feta. Serve with salad leaves plus fresh coriander to garnish.

sharon fruit are only in season for a short time, from october to December. if you want to stock up, they can be frozen whole for up to three months. for an easy dessert, serve partially thawed and sliced with ice cream noveMbeR 2014 | ASDA.CoM/MAGAzine | 19


FLAVOUR OF THE MONTH

Sticky delights From savoury glazes to gooey desserts, try these sticky seasonal dishes to make freworks parties go with a bang

Oranges in caramel

Full of favour, the caramelised sugar soaks into the tangy oranges for a sweetly sticky citrus treat SERVES 4 READY IN 30MINS PLUS CHILLING PRICE PER SERVING 36p 4 large oranges 225g granulated sugar 1 Using a vegetable peeler, thinly peel the orangecoloured part of the rind of one of the oranges, taking care not to take any of the white pith. Cut the peel into short, thin strips. Put in a small pan, cover with water and simmer for 5mins. Drain, then put the strips on triple-thickness kitchen roll to absorb any excess moisture. 2 Using a small, sharp knife, cut the top and bottom of all the oranges, then slice of the peel and pith – do this on a large plate so you can save any juice that runs out. Put the reserved juice in a measuring jug. Cut each orange into 4 thick slices widthways, then reassemble each fruit

Top tip

When boiling sugar in hot water to make caramel, don’t stir or it will crystallise

to look like a whole orange. Put on small serving dishes. 3 Put the sugar in a very small pan with 150ml water and warm over a low heat until all the sugar has dissolved – do not stir (see tip above). Increase the heat and boil, without

stirring, until golden brown. Immediately remove from the heat and add 150ml cold water – stand back as you do this because the mixture will splutter. Stir well to dissolve any lumps. 4 Add the strips of orange peel to the mixture and

simmer for 2mins. Stir in any reserved orange juice. 5 Pour over the oranges and chill for at least 30mins before serving.

1

of your 5-a-day

Each 256g serving contains: ENERGY

FAT

1,296kj Low 310kcal 0g 16% <1%

SATURATES SUGARS Low High

SALT Low

0g 71.7g 0g <1% 80% <1%

of your reference intake. Typical energy values per 100g: 506kJ/121kcal

NOVEMBER 2014 | ASDA.COM/MAGAZINE | 21


Top tip

This cake will keep well for up to 2 weeks in an airtight container – in fact, it tastes even better if left for a few days before eating

Ginger cake

The spicy, moist sponge is perfectly fnished by the sticky ginger syrup and treacle drizzle SERVES 16 READY IN 1HR 30MINS PLUS COOLING PRICE PER SERVING 15p 115g butter, plus extra for greasing 100g black treacle, plus 1tbsp to serve (optional) 125g golden syrup 2 balls Opies Stem Ginger in Syrup, drained and chopped 225g self-raising flour 2 level tsp ground ginger 1 /2 level tsp ground mixed spice 75g dark soft brown sugar 75g sultanas (optional) 2 large eggs 75ml milk 3tbsp stem ginger syrup

(from the jar), to serve (optional) 1 Preheat the oven to 160C/140C Fan/Gas 3. Lightly grease the inside of a 19cm-deep square cake tin and line with baking paper. 2 Put the butter, black treacle, golden syrup and stem ginger in a pan and heat gently until the butter melts – don’t let the mixture boil. Set aside to cool to lukewarm. 3 Sift the four, ground

22 | ASDA.COM/MAGAZINE | NOVEMBER 2014

ginger and ground mixed spice into a large bowl. Stir in the sugar and the sultanas, if using. 4 Lightly beat the eggs with the milk. Add to the four with the lukewarm syrup mixture and stir until just evenly blended. 5 Transfer to the cake tin. 6 Bake for 1hr 10mins, or until a skewer inserted into

the middle comes out clean – check after 1hr. Leave in the tin for 10mins, then remove and fnish cooling on a rack. Slice. 7 Mix the ginger syrup with 1tbsp black treacle. Drizzle over cake slices to serve. Each 65g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

868kj Med High High Med 207kcal 7.2g 4.2g 22.1g 0.4g 10% 10% 21% 25% 7% of your reference intake. Typical energy values per 100g: 1,335kJ/319kcal


STICKY TREATS

Sticky ribs

These really are fnger-licking good! Great for sharing and brilliant for a bonfre party. Just pile them high and watch them disappear SERVES 4 READY IN 1HR 30MINS PLUS MARINATING PRICE PER SERVING £1.36 2tbsp apple juice 4tbsp tomato ketchup 1 level tbsp Chosen by you Dijon Mustard 1tsp Tabasco Red Pepper Sauce 1tbsp Lea & Perrins Worcestershire Sauce 4tbsp golden syrup 2tbsp cider vinegar 1kg pack Butcher’s Selection Pork Belly Ribs

1 Put the apple juice, tomato ketchup, mustard, Tabasco, Worcestershire sauce, golden syrup and vinegar in a large dish and whisk together to combine. 2 Add the ribs and turn them in the marinade so they’re fully coated. Cover the dish with clingflm and refrigerate for 3hrs-12hrs, turning the

ribs over in the marinade occasionally. 3 Preheat the oven to 160C/140C Fan/Gas 3. Tip the marinade and ribs into a large roasting tin, spreading them out evenly. 4 Cook in the oven for 1hr 15mins, turning the ribs over every 20mins. 5 Transfer the ribs to a serving platter and keep

them warm. Carefully pour the remaining marinade into a pan and boil fast for a few minutes until the glaze is thickened and sticky. Spoon over the warm ribs and serve immediately. Each 228g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

849kj Med Med Med Med 203kcal 8.7g 4.3g 16.9g 1.4g 10% 12% 22% 19% 23% of your reference intake. Typical energy values per 100g: 372kJ/89kcal

NOVEMBER 2014 | ASDA.COM/MAGAZINE | 23


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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: DAN JONES. STYLING TAMZIN FERDINANDO. FOOD STYLING: KIM MORPHEW

Salmon with black treacle glaze

The acidity of the lemon juice balances the sticky treacle and mustard, while the citrus favours work well with the richness of the salmon SERVES 4 READY IN 25MINS PLUS MARINATING PRICE PER SERVING ÂŁ1.76 2 level tbsp black treacle 2tbsp lemon juice 2 level tsp coarse grain mustard 1tbsp soy sauce 4 salmon fillets New potatoes and green vegetables, to serve

1 Mix together the treacle, lemon juice, mustard and soy sauce and put in a shallow dish large enough to hold all the fllets in a single layer. Put the salmon in the dish and turn over to coat on both sides. Leave

to marinate, skin-side up, for 30-45mins. 2 Preheat the oven to 180C/ 160C Fan/Gas 4. Line a roasting tin with baking paper. Remove the salmon from the marinade and put in the tin, skin-side down.

3 Cook for 15-20mins or until the fesh fakes easily. Serve with new potatoes and green vegetables. Each 170g serving contains: ENERGY

FAT

1,252kj Med 299kcal 17g 15% 24%

SATURATES SUGARS Med Low

2.9g 15%

5.1g 6%

SALT Med

1g 17%

of your reference intake. Typical energy values per 100g: 736kJ/176kcal

NOVEMBER 2014 | ASDA.COM/MAGAZINE | 25


©2014 DRAMBUIE IS A REGISTERED TRADEMARK OF THE DRAMBUIE LIQUEUR COMPANY LIMITED

WARM UP WINTER TOGETHER

TO ENJOY DRAMBUIE HOT APPLE TODDY WITH FRIENDS, JUST POUR, HEAT AND SERVE. FIND NEXT TO DRAMBUIE IN THE SPIRITS AISLE IN SELECTED STORES AND ASDA.COM, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY ENJOY RESPONSIBLY. IF YOU LOOK UNDER 25 AND WANT TO BUY AGE-RESTRICTED PRODUCTS, YOU WILL NEED TO PROVE YOUR AGE. CHALLANGE 25, NO I.D. NO SALE


STICKY TREATS Tofee nut ice cream with maple syrup Sweet sticky tofee and homemade ice cream are a winning combination, and you don’t need an ice-cream maker to whip up this treat SERVES 8 READY IN 30MINS PLUS CHILLING/FREEZING PRICE PER SERVING 68p 40g unsalted butter, plus extra for greasing 100g golden syrup 125g light soft brown sugar 100g pecan nuts, chopped 2 large eggs 50g icing sugar 300ml whipping cream 1 /2 tsp vanilla extract 8tbsp maple syrup, to serve

make a coarse powder. 3 Separate the eggs; put the whites in a dry bowl and the yolks in another. Whisk the whites until stif and glossy. Add the icing sugar, one heaped tsp at a time, whisking until stif again. 4 In another bowl, whisk the cream and vanilla extract until it just holds its shape. 5 Lightly beat the yolks with a fork, then fold them into the cream with the whisked whites and most of the powdered

nut tofee, setting aside 60g to decorate. 6 Put in a container, cover and freeze for at least 6hrs. This ice cream won’t form crystals, so you don’t have to stir it as it freezes. 7 To serve, put a couple of scoops into each glass, drizzle with maple syrup and sprinkle with the reserved nut tofee. Each 127g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,966kj High High High Low 470kcal 30.5g 12.7g 43.2g 0.2g 24% 44% 64% 48% 3% of your reference intake. Typical energy values per 100g: 1,548kJ/370kcal

THIS RECIPE CONTAINS RAW EGGS AND IS NOT SUITABLE FOR BABIES, TODDLERS, PREGNANT WOMEN OR THE ELDERLY

1 Line a baking tray with baking paper and grease it with butter. Put the rest of the butter, golden syrup

and brown sugar in a small pan and heat gently until melted, then boil steadily until it turns a deep caramel colour. Watch constantly and remove from heat if it starts to turn dark brown – this means it’s burnt. Remove from the heat and stir in the nuts. Pour over the baking paper and leave for about 20mins until cold and hard. 2 Break the nut tofee into pieces and blitz in a blender or processor to

NOVEMBER 2014 | ASDA.COM/MAGAZINE | 27


STICKY TREATS

Treacle tofee

This smooth, sweet treat has a rich treacly taste and deliciously chewy texture SERVES 20 READY IN 45MINS PLUS COOLING PRICE PER SERVING 8p Butter, for greasing 450g dark brown sugar 1 /4tsp cream of tartar 115g black treacle 115g golden syrup

Top tip

Boiling tofee is extremely hot so take care – and keep kids well away until it’s completely cold and ready to serve

1 Line a square tin, about 23cm x 23cm, with baking paper, then grease well. 2 Put the sugar and 125ml water in a pan. Heat until dissolved. Add the cream of tartar, treacle and syrup, and boil gently. Don’t stir or it may crystallise. Watch all the time because it burns easily – it will take 15-30mins to become tofee. 3 After 15mins, test it by dropping 1/4tsp of the tofee into a large bowl of very cold water. It’s ready if it forms a ball that’s hard but changes shape when squeezed frmly – this will give you a chewy tofee. For a harder tofee, keep boiling until it forms hard but bendable threads when dropped in cold water. Test every few minutes until ready. 4 Immediately pour into the tin and leave to cool. Once almost set, mark into segments with a greased knife. Cut or break into pieces when cold. Each 34g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

502kj Low Low High Low 120kcal 0.2g 0.1g 29.6g 0.1g 6% <1% 1% 33% 2% of your reference intake. Typical energy values per 100g: 1,477kJ/353kcal

28 | ASDA.COM/MAGAZINE | NOVEMBER 2014


ADVERTISEMENT FEATURE

November nights

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. *AVAILABLE FROM 27 OCTOBER. **OFFER AVAILABLE FROM 21 OCTOBER. †OFFER AVAILABLE UNTIL 12 NOVEMBER. ††OFFER PRICE UNTIL 29 OCTOBER, THEN £3. 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: ALAMY

This month’s selection of goodies for a cosy evening in front of the TV

Perfect for sharing. Chosen by you Hand Cooked Sea Salt Crisps, 85p (150g; 57p/100g)

Monster remake of a sci-f classic, with Bryan Cranston. Godzilla DVD*, £10

Cuddle up with a new friend when it’s cold out. Monkey Hot Water Bottle, £5; Owl Hot Water Bottle, £5

Tuck into cinema-style snacks in the comfort of your own home. Chosen by you Sweet Popcorn, 85p (110g; 77p/100g); Chosen by you Tofee Popcorn, 85p (200g; 43p/100g)

Prime cuts of pork and fery seasoning. Extra Special Jamaican Inspired Jerk Pork Sausages, £2.38, or 2 for £4† (400g; 60p/100g)

3

5

**

Enjoy a festive cider spiced with cinnamon – great warm or chilled. Kopparberg Spiced Apple, £2.25, 500ml

Grab a ‘pizza’ the action. Extra Special Stonebaked Herby Chicken and Grilled Red Pepper Pizza, £3 (475g; 63p/100g)

Battered and breaded savouries to eat as a hot snack or side dish. Chosen by you Tex Mex Selection, £2 (300g; 67p/100g)

Try a spicy Taste of America for dinner. Chosen by you Kickin’ Chicken Enchiladas, £2†† (480g; 42p/100g)

NOVEMBER 2014 | ASDA.COM/MAGAZINE | 29


7 WAYS WITH

Toffee apples Give this childhood classic a delicious new spin with our special toppings – perfect for Halloween and parties check if it’s ready – it should be 140C. Or drop a blob of tofee into a bowl of cold water – it should turn hard. Holding the apples by the sticks, carefully dip them into the tofee to cover. Put on a greased and lined baking tray to set. Eat within 24 hours. Makes 6

Push wooden sticks halfway into 6 apples at the stalk end. Set aside. Put 450g demerara sugar and 150ml water in a pan and heat gently, stirring, until the sugar dissolves. Add 50g unsalted butter, 2tsp cider vinegar and 1tbsp golden syrup. Increase the heat and boil for 10mins, without stirring, until it turns to tofee. You can use a sugar thermometer to

1

Each 194g serving contains: ENERGY

of your 5-a-day

FAT

SATURATES SUGARS

SALT

1,120kj Med Med High Low 268kcal 8.3g 4.3g 34.9g 0.4g 13% 12% 22% 39% 7% of your reference intake. Typical energy values per 100g: 577kJ/138kcal

Dark chocolate & orange Melt 600g dark chocolate in a bowl over, but not touching, simmering water in a pan. Zest 2 oranges and add half to the chocolate. Dip the apples into the chocolate mixture. Cool in the fridge for 20mins, then sprinkle on the rest of the zest. Makes 6

1

of your 5-a-day

Maple syrup & crispy bacon Grill 4 rashers unsmoked bacon until crispy. Allow to cool, then chop into small pieces and set aside on a double layer of kitchen roll. Follow our classic tofee recipe, substituting 150g of the demerara sugar with 150g maple syrup and leaving out the golden syrup. Cover the apples with the tofee, then roll in the bacon. Makes 6

1

of your 5-a-day

Each 201g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,085kj Med Med High Med 259kcal 9.2g 4.2g 30.2g 1g 13% 13% 21% 34% 17%

of your reference intake. Typical energy values per 100g: 540kJ/129kcal

30 | ASDA.COM/MAGAZINE | NOVEMBER 2014

Each 213g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,693kj Med High High Low 405kcal 17.9g 10.7g 53.3g 0.02g 20% 26% 54% 59% <1% of your reference intake. Typical energy values per 100g: 795kJ/190kcal

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

Classic recipe


TASTY TREATS Milk chocolate & ginger snaps

Tofee with banana chips

In a bowl, melt 600g milk chocolate over, but not touching, simmering water in a pan. Break 150g Chosen by you Ginger Nuts into small pieces. Coat the apples with the melted chocolate and cool in the fridge for 15mins, then cover with the biscuit pieces. Makes 6

Break 175g dried banana chips into small pieces and set aside. Use our classic recipe to make the tofee apples, then sprinkle the banana pieces over to cover. Makes 6 Each 223g serving contains:

1

Each 247g serving contains:

1 of your 5-a-day

ENERGY

FAT

SATURATES SUGARS

of your 5-a-day

SALT

2,377kj High High High Low 568kcal 24.7g 14.6g 64.2g 0.5g 28% 35% 73% 71% 8%

ENERGY

FAT

SATURATES SUGARS

SALT

1,745kj Med Med High Low 417kcal 17.4g 4.2g 40.1g 0.5g 21% 25% 21% 45% 8% of your reference intake. Typical energy values per 100g: 782kJ/187kcal

of your reference intake. Typical energy values per 100g: 962kJ/230kcal

Cooksâ&#x20AC;&#x2122; tips To help the coatings stick, wash the apples well in warm water, then dry

White chocolate & cranberries Put 600g white chocolate in a bowl and place over, but not touching, simmering water in a pan. Once melted, dip the apples in to cover. Cool in the fridge for 20mins, then sprinkle on 150g chopped dried cranberries. Makes 6 Each 203g serving contains:

1 of your 5-a-day

ENERGY

FAT SATURATES SUGARS Med Med High

SALT Low

1,283kj 307kcal 8.9g 5.3g 48.7g 0.1g 15% 13% 27% 54% 2%

Gold shimmer Follow our classic recipe, then leave on the baking tray for 5mins to harden. Sprinkle Chosen by you Edible Lustre Gold over the apples to cover. Makes 6 Each 194g serving contains:

1 of your 5-a-day

ENERGY

FAT

SATURATES SUGARS

SALT

1,120kj Med Med High Low 268kcal 8.3g 4.3g 34.9g 0.4g 13% 12% 22% 39% 7% of your reference intake. Typical energy values per 100g: 577kJ/138kcal

of your reference intake. Typical energy values per 100g: 632kJ/151kcal

NOVEMBER 2014 | ASDA.COM/MAGAZINE | 31


PRODUCERS

Italy’s

white gold A proud family history and a 500-year-old tradition are behind Asda’s award-winning pasta, says producer Giuseppe Di Martino

Just south of Naples lies the town considered by many to be the birthplace of pasta – Italy’s ‘white gold’. Gragnano has been the home of skilled pasta makers for more than 500 years – and the tradition is carried on today by family company Pastifcio G. Di Martino, who make our awardwinning Extra Special dried pasta, and our full range of Chosen by you pasta.

Perfect ingredients

‘The company was started by my grandfather Giuseppe in 1912,’ says company boss Giuseppe Di Martino. ‘Now my sister Giovanna and I oversee the production and have a staf of 150.’ So what’s the secret of their

THE IDEAL LOCATION ● Gragnano pasta has Protected

Geographical Indication (PGI) status, which means only pasta produced in the town can carry the Gragnano name. ● Gragnano pasta is made from durum wheat semolina mixed with the pure local spring water, which has a distinctive taste and a fragrance of ripe wheat. ● Gragnano pasta is known for its coarse, chewy texture and nutty taste. When cooked, it has a frm and elastic consistency. ● Pastifcio G. Di Martino makes 800 tonnes of Gragnano pasta a day – that’s 8 million platefuls!

Gragnano’s streets were built extra wide so pasta could be hung out to dry

Far left: Giuseppe’s grandfather, who founded the company in 1912 Left: Workers had to carry fresh strands of pasta outside to dry without it clumping! NOVEMBER 2014 | ASDA.COM/MAGAZINE | 33


‘In Italian cuisine, pasta shapes are matched with food according to their ability to hold a sauce’

Trofe pasta

success? Giuseppe credits two key factors: great ingredients and an ideal location. Traditionally, fresh pasta was hung outside to dry, and the warm, humid air blowing into Gragnano of the Amalf Coast created perfect conditions. With water from neighbouring mountains powering the town’s water mills, Gragnano was home to almost 200 pasta factories at its peak in the 1800s. Giuseppe’s company draw on this history to make their pasta, with great success. This year our Extra Special Mezzi Paccheri won gold at the prestigious Grocer Awards.

Great shape ‘We produce a dozen diferent shapes of dried pasta for Asda,’ Giuseppe says. ‘In Italian cuisine, pasta shapes are matched with food according to their ability to hold a sauce. For example, fusilli is great with ricotta Company president and pasta maker Gaetano Di Martino

‘My favourite pasta dish… is spaghetti with a simple tomato sauce made with three ingredients – olive oil, tomato and fresh basil,’ says Giuseppe. ‘Italian cuisine is much more about fantastic quality ingredients than technique.’

Extra Special Trofe, Mezzi Paccheri, Fettucce, all £1.70 (500g; 34p/100g)

34 | ASDA.COM/MAGAZINE | NOVEMBER 2014

cheese dishes, as the sauce gets stuck in the twists. Bolognese suits broader, fatter shapes such as tagliatelle or pappardelle. British people tend to serve Bolognese with spaghetti, but when you lift your fork, the pasta separates from the mince, so you end up eating them separately.’ Good pasta is best served with just a few ingredients, he adds, as long as they’re all great quality, too. Our Extra Special Stir-In Pasta Sauce range is the ideal match for our Extra Special dried pastas. Try Trofe, a short, twisted pasta, with our Asparagus, Parmesan & Garlic Stir-In Sauce, or ribbons of Fettucce with our Red Pepper & Italian Basil Sauce, for delicious simple meals.

THE PERFECT INGREDIENTS ● Most of the durum wheat

semolina for the company’s pasta comes from mills in southern Italy. ● After the wheat is cleaned and ground, the semolina is mixed into a dough with pure spring water. ● The dough is pushed through a ‘die’ – a bronze plate with grooves and holes – to get strands, sheets and diferent pasta shapes. The die gives the pasta a rough surface that holds sauce better. ● Short pasta shapes are cut with a long rotating knife, then left to dry in heated boxes. Longer pasta shapes are dried on long metal tubes. ● The drying time is diferent for each shape – from six hours to as long as 60 hours. After the drying, the pasta has to be packed within 24 hours to maintain quality and favour.

PHOTOGRAPHS: ALAMY, CORBIS, GETTY IMAGES

Longer pasta shapes are dried on metal tubes


Upgrade your

roast chicken with Aunt Bessieâ&#x20AC;&#x2122;s

Available in selected stores only, whilst stocks last


Chicken cooked in milk with garlic & herbs

Bourbon-rubbed beef with gravy

Roasts reinvented

When itâ&#x20AC;&#x2122;s cold outside, you canâ&#x20AC;&#x2122;t beat a roast dinner. Our expert tips will help you to get beef, lamb and pork right every time, plus we have tasty twists on traditional recipes, including chicken cooked in milk

Pancetta-wrapped pork with chorizo stufng

Slow-roasted spiced lamb with tomatoes

NOVEMBER 2014 | ASDA.COM/MAGAZINE | 37


During cooking the milk may split but don’t worry - it will still taste delicious and you can serve it as it is Or use it to make a sauce – we’ve simply added cornflour and flavoured soft cheese

Tip

Chicken cooked in milk with garlic & herbs

Cooking meat in milk is a traditional method that’s seen a recent revival. The milk makes the meat succulent and can be used to create a delicious sauce, like the one in this recipe SERVES 6 READY IN 2HRS 15MINS PRICE PER SERVING £1.21 1 chicken, about 1.6kg 2tbsp sunflower oil 2 lemons 600ml whole milk 1 /2 stick cinnamon 4 fresh sage leaves 1 level tbsp cornflour 1 /2 x 200g pack Chosen by you 50% Less Fat Garlic & Herb Soft Cheese 1 Preheat the oven to 220C/ 200C Fan/Gas 7. Brush the

chicken with the sunfower oil. Zest the lemons. Set the zest aside and put the whole lemons inside the chicken cavity. Roast for 15mins, until the chicken skin starts to brown. 2 Drain of any excess fat and turn down the oven to 190C/170C Fan/Gas 5. 3 Add the milk, lemon zest, cinnamon and sage leaves to the roasting tin and

38 | ASDA.COM/MAGAZINE | NOVEMBER 2014

baste the chicken. Cover with a loose foil tent, sealing the edges tightly. 4 Roast for another 1hr, basting regularly. Then remove the foil and cook for a further 30mins. 5 Remove the cinnamon and sage, then pour the liquids through a sieve into a pan. It doesn’t matter if the milk has split – see tip above. Bring to a simmer

on the hob, then turn down the heat to medium. 6 Add 2tbsp cold water to the cornfour to make a paste. Add to the milk mixture and heat until thickened. Stir through the soft cheese until combined. Serve with the chicken. Each 299g serving contains: ENERGY

FAT

SATURATES SUGARS Low

1,476kj Med High 353kcal 16.7g 6.9g 18% 24% 35%

SALT Low

5.1g 0.6g 6% 10%

of your reference intake. Typical energy values per 100g: 494kJ/118kcal


UPDATED CLASSICS Bourbon-rubbed beef with gravy The concentrated savoury favour of a stock cube mixed with bourbon, ketchup and sweet maple syrup gives this joint a modern, Deep South-inspired twist SERVES 6 READY IN 3HRS 30MINS PRICE PER SERVING £1.84 1 beef stock cube 2tbsp bourbon 1tbsp maple syrup 1 clove garlic, crushed 1tbsp olive oil, for greasing 1 joint topside beef, about 750g 300ml beef stock, made with 1/2 beef stock cube 1tbsp cornflour 1tbsp Chosen by you Tomato Ketchup 1tbsp Chosen by you BBQ Ketchup 1 Preheat the oven to 160C/140C Fan/Gas 3. 2 Mash the stock cube and mix with the bourbon, maple syrup and garlic to make a paste. 3 Grease the base of a roasting tin with the oil. Put the beef in, then rub

the bourbon paste over the meat. Cover with foil and cook in the oven for 3hrs. 4 Carefully remove the foil and roast for another 15mins, then take out of the oven. Lift the beef onto a plate and leave it to rest. 5 Put the roasting tin with the meat juices on top of the hob over a medium heat. Add the made-up beef stock and bring to a simmer. Mix the cornfour with 2tbsp cold water and stir into the mixture. 6 Heat, stirring, until simmering and thickened. Add the ketchups and cook for another 1min. Serve with the beef.

Keep the American theme going and serve your bourbon-rubbed beef with roasted pumpkin or butternut squash in place of potatoes

Tip

Each 167g serving contains: ENERGY

FAT

1,055kj Med 252kcal 8g 13% 11%

SATURATES SUGARS Med Low

2.8g 2.7g 14% 3%

SALT Med

1g 17%

of your reference intake. Typical energy values per 100g: 632kJ/151kcal

Slow-roasted spiced lamb with tomatoes

2 Grease the bottom of a roasting tin with oil. Put the Cooking this slowly makes the meat very tender and lamb in and cover loosely allows the Middle Eastern-inspired favours to develop with foil. Cook for 2hrs. SERVES 8 READY IN 2HRS 40MINS PRICE PER SERVING £2.19 3 Remove the foil and drain any juices from 1 leg lamb, about 2.5kg the roasting tin. Arrange 1 Preheat the oven to 1 level tsp paprika the tomatoes around the 160C/140C Fan/Gas 3. Make 2 level tsp ground cumin joint, drizzle the meat small, deep cuts all over 1tsp ground coriander with the honey and cook, the lamb with the point of 3 cloves garlic, crushed uncovered, for 30mins – a sharp knife. Mix together 2tbsp tomato puree keep an eye on it to check the paprika, cumin, 1tbsp olive oil, plus extra the honey isn’t burning. coriander, garlic, tomato Each 155g serving contains: for greasing puree and 1tbsp olive oil ENERGY FAT SATURATES SUGARS SALT 1,031kj Med Med Low Low 350g cherry tomatoes to make a paste. Spread 246kcal 12.6g 5g 1.6g 0.2g 12% 18% 25% 2% 4% on the vine over the lamb, rubbing of your reference intake. 1tbsp clear honey it into the cuts. Typical energy values per 100g: 665kJ/159kcal

Tip

Making small cuts in the meat helps the flavour-packed paste soak deeper into the joint. You could also use a herby mint and rosemary paste, or push sprigs of rosemary and slivers of garlic into the cuts NOVEMBER 2014 | ASDA.COM/MAGAZINE | 39


UPDATED CLASSICS Pancetta-wrapped pork with chorizo stufng Pork fllet is the perfect cut of meat when you’re in a hurry as it only takes about 30mins to roast. The stufng adds tasty Mediterranean favours, and wrapping the meat in pancetta keeps it moist SERVES 6 READY IN 45MINS PRICE PER SERVING £1.15 1tbsp sunflower oil 1 shallot, finely chopped 50g Extra Special Chorizo Casero (from a large sausage), cut into 1/2 cm pieces 1 clove garlic, crushed 1 red pepper, deseeded and diced 40g fresh breadcrumbs 1tsp fresh thyme, leaves only 3 sun-dried tomatoes, drained and chopped Grated zest of 1 lemon

1 pork fillet, about 500g 1 /2 x 180g pack Extra Special Smoked Pancetta 1 Preheat the oven to 200C/180C Fan/Gas 6. Grease the base of a roasting tin with 1/2tbsp of the sunfower oil. 2 Put the remaining oil in a large frying pan with the shallot, chorizo, garlic and pepper. Cook on a medium heat, stirring often, until the shallot and pepper are soft

A fruity stuffing also works well with pork – try a mixture of breadcrumbs, diced apple, dried apricots and fresh or dried herbs

and the chorizo starts to crisp on the outside. Tip into a bowl. Add the breadcrumbs, thyme, sun-dried tomatoes and lemon zest. Season and leave to cool. 3 Cut any sinew of the pork. Make a cut all the way along, and about halfway through, the fllet, so that you can open out the sides like a book. 4 Stuf the fllet with the breadcrumb and chorizo

mixture, then close it up again. Wrap the pancetta slices widthways around the whole length of the meat, and secure with string at 5cm intervals to form a long parcel. 5 Put in the roasting tin and cook in the oven for 30mins, turning it over halfway through. Each 142g serving contains: ENERGY

FAT

SATURATES SUGARS Low

992kj Med Med 237kcal 12.6g 4.3g 12% 18% 22%

2g 2%

SALT Med

0.9g 14%

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

40 | ASDA.COM/MAGAZINE | NOVEMBER 2014

PHOTOGRAPHS: CLARE WINFIELD. STYLING: JENNY IGGLEDEN. FOOD STYLING: JAYNE CROSS

Tip


Fast and fresh… New & improved recipes

Asda Ham Salad Baguette

Boring sandwiches are a thing of the past with our new flled subs and baguettes. Freshly made with a range of delicious breads, they’re packed with quality ingredients – and with more salad and less

With chunks of spicy, tender chicken breast

mayo, they’re the perfect choice for lunch. Enjoy classic combos, or spice things up with world cuisineinspired fllings including Korean Chicken. Look out for the full range In the Food To Go aisle.

50 £2each .

Fresh baguette with a crisp crust and soft white bread

Asda Hunger Kickin’ Korean Chicken & Coleslaw Sub

Asda The American Deli Turkey & Ham Sub Asda Ham & Cheese Tiger Baguette

42 | asda.com/magazine | november 2014

products available in selected stores only, while stocks last. photographs: stuart ovenden. styling: Julie patmore. Food styling: nancy mcdougall

…that’s what you want at lunchtime, and our new range of flled subs and baguettes ticks all the boxes


PRODUCTS AVAILABLE IN SELECTED STORES, WHILE STOCKS LAST. *IF YOU SEND IN YOUR COOKING TIPS OR DILEMMAS, YOU’RE AGREEING FOR US TO PUBLISH THIS, ALONG WITH YOUR NAME AND PHOTOGRAPH, IN ASDA MAGAZINE. **TEMPERATURES GIVEN ARE GUIDELINES ONLY. PHOTOGRAPHS: STUART OVENDEN

IF YOU’RE SHORT OF TIME… Try Butcher’s Selection Simply Roast in the Bag Garlic & Herb Pork Loin Joint, £5 (850g; 59p/100g). No need to baste.

Know-how

Named after a stand for hot pans, a ‘trivet’ can also refer to a layer of vegetables put under a joint of meat before roasting. This protects it from searing against the dish or frying in the fat, and gives a more even result. When the meat is done, whizz the veg in a blender and use to add favour to gravy.

TRIVETS

LOVE LEFTOVERS

If you’ve got any meat left from your roast, freeze it in freezer bags – it keeps for up to four months. Once defrosted, use it to make soups, pies and curries.

Cooks’ tips Our food experts share their handy hints to help you make the most of your roast HOW TO…

Tie a joint of meat

Tying a joint for roasting ensures the meat stays frm and is an even thickness, so it cooks at the same rate throughout. It also prevents it from spreading out while in the oven, which helps to keep in all those lovely juices. Follow these simple steps to get a perfectly tied joint:

1

Take a 120-150cm piece of cotton string. Loop it around one end of the meat and tie a knot. Pull a 2-3cm length along the top of the joint and hold it in place with your thumb. Loop the string under the meat and back through the piece

2

held by your thumb. Repeat until you reach the other end of the joint. Turn the meat over and run the string back underneath the loops, wrapping it once around each loop as you pass. Turn it back over and tie of beside the original knot.

3

ROASTS SPECIAL

Kitchen kit

Take the guesswork out of cooking a roast with a meat thermometer. It helps you ensure the meat is properly done. Remove the joint from the oven, insert the thermometer into the thickest part of the meat and leave until the needle has stabilised. These are the recommended temperatures for diferent meats**: 87C Poultry 82C Lamb 77C Beef (well done), pork 71C Beef (medium), gammon 60C Beef (rare) George Home meat thermometer, £1.50

GET IN TOUCH Email us your cooking tips or kitchen dilemmas, and you could win a £50 Asda gift card if your letter is featured*. Email asda.editor@asdamagazine.co.uk NOVEMBER 2014 | ASDA.COM/MAGAZINE | 43


It’s easy squeezy to feel good with Primula... It’s fun, it’s squeezy and not only does it taste great on crackers and bread, but it also makes the ideal ingredient for a quick and easy lunch or a more indulgent dinner. So why not try our easy squeezy, Cheesy Fusilli Pasta recipe, for a perfect feel good meal. Did you know that every time you buy Primula Cheese, profits go to charity? So you can double that feel good feeling, supporting good causes whilst enjoying this family favourite.

INGREDIENTS

METHOD - Serves 4

350g Fusilli Pasta. 90g Pine nuts. 100g Green Pesto. 2 tubes of Primula Original Cheese. Salt & pepper to taste. Basil leaves to garnish.

1. Cook & drain pasta as per packet instructions & return to empty pan. 2. While the pasta is cooking carefully toast the pine nuts, either in a non-stick pan over a medium heat or under a hot grill, until golden brown. 3. Squeeze the cheese spread over the pasta & add in the pine nuts, pesto & salt/pepper to taste. 4. Stir well to coat all the pasta. 5. Garnish with basil leaves & serve immediately.

Squeeze more out of Primula Primula is owned by the Kavli Trust which supports good causes both in the UK and abroad. Discover more at www.primula.co.uk

Cheesy Fusilli Pasta

It’s not just for crackers…

PROFITS FROM PRIMULA W

.K

AV L

I T RU

Each 210g of Primula Original Cheese Fustilli Pasta contains

M

CO

WW

GO TO

CHARITY

. ST

energy 2988kJ 714kcal 36%

fat

saturates

sugars

salt

HIGH

HIGH

LOW

HIGH

35.9g

9.9g

6.1g

2.1g

51%

50%

7%

35%

of your reference daily intake for an average adult: 8400kJ/2000kcal Available in selected stores only, while stocks last


WEEKDAY WINNERS

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

Smart suppers Keep the whole family happy with our quick and easy midweek meals

Sweet potato & spinach curry v

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

You can vary the favour of this veggie curry by using diferent pastes – tikka or korma would work just as well. To make it go further, add a can of chickpeas SERVES 4 READY IN 30MINS PRICE PER SERVING £1.19 1tbsp sunflower oil 1 red onion, chopped 1 clove garlic, crushed 2 level tbsp Chosen by you Balti Curry Paste 600g sweet potato (peeled weight), cubed 400g can reduced-fat coconut milk 2 x 160g packs Fresh tastes Washed Baby Spinach 25g flaked almonds Basmati rice, to serve 1 Heat the oil in a large pan and add the onion. Cook over a low heat until the onion is soft and starting to turn golden – about 5mins. Add the garlic and curry paste and cook for another 1min, stirring. 2 Add the sweet potato and coconut milk, plus 100ml water. Bring to the

boil, cover and simmer for 15mins, until the sweet potato is tender. 3 Stir the baby spinach into the mixture until it wilts. 4 Put the almonds in a nonstick frying pan and toss them over a medium heat until golden. Sprinkle over the curry and serve with rice.

2

of your 5-a-day

Each 308g serving contains: ENERGY

FAT

1,405kj Med 336kcal 16g 17% 23%

SATURATES SUGARS High Low

SALT Low

7.1g 12.6g 0.7g 36% 14% 12%

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

Tip

You could add leftover cooked meat to make a non-vegetarian version of this curry

£1.19 per serving

NOVEMBER 2014 | ASDA.COM/MAGAZINE | 45


£1.40 per serving

Tip Chicken & ham chowder

This chunky, satisfying soup is traditionally made with seafood, but this recipe is a great way to use up any leftover cooked chicken and ham SERVES 4 READY IN 45MINS PRICE PER SERVING £1.40 1 leek, trimmed of roots and tough green leaves 15g butter 1tbsp sunflower oil 2 baking potatoes, peeled and cut into 1cm cubes 1 level tsp dried thyme 1 chicken stock cube, dissolved in 200ml hot water 400ml semi-skimmed milk 200g frozen sweetcorn

200g cooked chicken, without skin, cut into small pieces 1 level tbsp cornflour, mixed with a splash of water 75g cooked ham, trimmed of fat, cut into small pieces Crusty bread, to serve 1 Cut the leek in half lengthways and rinse

46 | ASDA.COM/MAGAZINE | NOVEMBER 2014

under cold water. Pat dry with kitchen roll, then slice. Put in a large pan with the butter and oil and heat until the butter has melted. Stir once, then cover the pan and cook on a very low heat for 5mins, until the leek has softened. 2 Add the potato, thyme and stock and heat until boiling. Cover and simmer for 10mins or until the

If you don’t have any leftovers, cook some diced chicken breast in a pan for 5mins, then boil it with the potatoes potatoes are fully cooked. 3 Add the milk, sweetcorn and chicken. Heat until simmering, then leave, uncovered, for 5mins. Stir in the cornfour mixture. Simmer for another 2mins. Add the ham and heat through. Serve with bread. Each 284g serving contains: ENERGY

FAT

SATURATES SUGARS

1,497kj Med Med Low 358kcal 13.3g 4.8g 6.8g 18% 19% 24% 8%

SALT Med

1.1g 19%

of your reference intake. Typical energy values per 100g: 527kJ/126kcal


WEEKDAY WINNERS Aubergine & tomato baked eggs v

Weâ&#x20AC;&#x2122;ve given classic Mediterranean vegetables a herby favour boost by adding green pesto rather than using herbs. Also delicious served with meat or fsh SERVES 4 READY IN 45MINS PRICE PER SERVING 83p

2tbsp olive oil 1 red onion, halved and finely sliced 1 red and 1 yellow pepper, deseeded and sliced 1 aubergine, topped, tailed and cut into 1cm cubes 390g carton Chosen by you Chopped Tomatoes with Garlic 2tbsp Chosen by you Green Pesto

4 large eggs 40g reduced-fat Cheddar, grated Crusty wholemeal bread, to serve 1 Preheat the oven to 190C/170C Fan/Gas 5. Grease an ovenproof dish about 20cm x 26cm. Heat the oil in a frying pan. Add the onion and peppers and cook over a medium

83p per serving

heat until the onion is soft. 2 Add the aubergine and continue to cook over a medium heat, stirring, for another 4mins. 3 Add the tomatoes and pesto and bring to the boil. Simmer for 4mins, then transfer to the dish. 4 Cook in the oven for 10mins. Remove and use a large spoon to make 4 wells in the veg mixture.

5 Break an egg in each hole, then sprinkle the cheese on the eggs. 6 Cook in the oven for 10mins or until the whites are set and the yolks are runny. For frmer eggs, cook for 12mins. Serve with bread.

2

of your 5-a-day

Each 353g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,196kj Med Low Low Low 286kcal 19.4g 5.3g 9.9g 0.4g 14% 28% 27% 11% 6% of your reference intake. Typical energy values per 100g: 339kJ/81kcal

Tip To make this dish go even further, stir some cooked rice or pasta into the vegetable mixture

NOVEMBER 2014 | ASDA.COM/MAGAZINE | 47


WEEKDAY WINNERS

Tip

For a more intense favour, coat the pork with harissa paste the night before and leave to soak in

£1.09 per serving

Harissa pork chops Harissa is a North African paste made of chillies, garlic, spices and herbs – use sparingly, a little goes a long way. It’s great on chicken, fsh and lamb chops, too SERVES 4 READY IN 30MINS PRICE PER SERVING £1.09 4 level tsp Chosen by you Harissa Paste 4 Butcher’s Selection Pork Chops (from a 1.5kg pack – freeze the remainder) 1 small onion, chopped 1tbsp olive oil 325g Chosen by you Mixed Vegetables (frozen)

375ml stock, made with 1 Chosen by you Vegetable Stock Cube 300g couscous 1 Preheat the oven to 190C/170C Fan/Gas 5. Spread the harissa paste thinly on both sides of the chops. Put them on

48 | ASDA.COM/MAGAZINE | NOVEMBER 2014

a baking tray lined with baking paper and cook in the oven for 20-25mins or until cooked through. 2 Meanwhile, cook the onion in the oil over a medium heat for 4-5mins until soft. Add the frozen vegetables and stock, bring to the boil, then cover

and simmer for 4mins. 3 Add the couscous, bring back to the boil, then turn of the heat, cover and set aside for 10mins. Serve with the spicy chops.

1

of your 5-a-day

Each 451g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,906kj Low Low Low Low 456kcal 11.7g 2.7g 3.6g 0.9g 23% 17% 14% 4% 15% of your reference intake. Typical energy values per 100g: 423kJ/101kcal


Flavours to savour Unwind after a busy day with our great-value new Chosen by you Italian and Classic meals for one

You can enjoy great favour, value and convenience with the new dishes in our Chosen by you meals for one range. Love the tastes of Italy? Our Chicken & Pesto Penne Pasta, with a creamy basil and rocket pesto sauce, is ready in minutes. Or try our Four Cheese Ravioli, with mozzarella, Cheddar,

ricotta and Italian hard cheese. For dishes from closer to home, try our Classic Ham Hock, with a parsley sauce, Cheddar-topped mash, plus carrots and peas. Or our Classic Chicken Pie, with tender meat and veg topped with crispy pastry, with carrots and peas. They’re speedy and delicious, so tuck in!

New!

CHICKEN & PESTO PENNE PASTA WITH OUR INDU LGENTLY CREA MY BASIL AND ROCKET PESTO SAUCE

MEAL FOR

ONE

*OFFER PRICE UNTIL 3 NOVEMBER 2014, THEN £2.50. PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. PHOTOGRAPHS: STUART OVENDEN. STYLING: TAMZIN FERDINANDO. FOOD STYLING: NANCY MCDOUGALL

XX Servings: Each XXg serving contains ENERGY FAT SATURATES SUGARS SALT Freezable

380g Serving Suggestion

no artificial

colours, flavours or hydrogenated fat

Use By:

1037kJ Med High Med Low 248kcal 3.8g 8.1g 9.1g 0.2g

12% 5% 41% 10% 3% of your reference intake Typical energy values per 100g: 2058kJ/498kcal

Keep refrigerated

Chosen by you Italian Chicken & Pesto Penne Pasta, £2 (380g; 53p/100g)

New! CLASSIC

HAM HOCK IN PARSLEY SAUCE & MASH

New! CLASSIC

TENDER SHREDDED HAM HOCK IN OUR CREAMY PARSLEY SAUCE, WITH MATURE CHEDDAR, TOPPED MASH, CARROTS & PEAS

CHICKEN PIE & MASH

MEAL FOR

ONE

TENDER CHICKEN & GARDEN VEG IN OUR CREAMY SAUCE, TOPPED WITH CRISPY PASTRY, SERVED WITH MASH & PEAS

no artificial Freezable

400g

colours, flavours or hydrogenated fat

MEAL FOR

Serving Suggestion

ONE

Use By:

XX Servings: Each XXg serving contains ENERGY FAT SATURATES SUGARS SALT 1037kJ Med High Med Low 248kcal 3.8g 8.1g 9.1g 0.2g

12% 5% 41% 10% 3% of your reference intake Typical energy values per 100g: 2058kJ/498kcal

Keep refrigerated

Chosen by you Classic Ham Hock in Parsley Sauce & Mash, £2* (400g; 50p/100g)

flavours or hydrogenated fat no artificial colours,

Serving Suggestion

Use By:

XX Servings: Each XXg serving contains ENERGY FAT SATURATES SUGARS SALT

Freezable

400g

1037kJ Med High Med Low 248kcal 3.8g 8.1g 9.1g 0.2g

12%

5% 41% 10% 3% of your reference intake Typical energy values per 100g: 2058kJ/498kcal

Keep refrigerated

Chosen by you Classic Chicken Pie & Mash, £2* (400g; 50p/100g)

New!

FOUR CHEESE RAVIOLI BUR STING WITH RICOT TA , MOZ Z ARELLA AND TANGY CH EDDAR , IN OUR SWEET TOM ATO AND RED PEPPER SAUCE

MEAL FOR

ONE

XX Servings: Each XXg serving contains ENERGY FAT SATURATES SUGARS SALT

380g Serving Suggestion

Suitable for vegetarians

no artificial

colours, flavours or hydrogenated fat

Freezable

Use By:

1037kJ Med High Med Low 248kcal 3.8g 8.1g 9.1g 0.2g

12% 5% 41% 10% 3% of your reference intake Typical energy values per 100g: 2058kJ/498kcal

Keep refrigerated

Chosen by you Italian Four Cheese Ravioli, £2 (380g; 53p/100g)

NOVEMBER 2014 | ASDA.COM/MAGAZINE | 49


Your big night in For a truly authentic curry experience, you’ll love our new Chefs Special range of Indian dishes… they’re a hot choice Next time you cosy up in front of the TV, why not make a night of it with our fabulous new Chefs Special Indian range? For meals to savour without reaching for the takeaway menu, choose from our mouthwatering selection of authentic regional dishes, with rich, tasty sauces and quality ingredients to suit even the most discerning curry lover. Ready in minutes, just heat them in the oven or microwave, then dish out and enjoy.

Our rich King Prawn Korma has a luxuriously creamy coconut and cashew nut sauce, with a hint of aromatic cardamom

Marinated in a traditional sauce with onions, pepper and spice, our Kerala Beef & Black Pepper is bursting with favour

Chefs Special Kerala Beef & Black Pepper, £2.50 (400g; 63p/100g)

Chefs Special King Prawn Korma, £2.50 (400g; 63p/100g)

Chefs Special Bengali Lamb Bhuna, £2.50 (400g; 63p/100g)

50 | ASDA.COM/MAGAZINE | NOVEMBER 2014

With meltingly tender slow-cooked lamb in a richly spiced tomato and onion sauce, our Bengali Lamb Bhuna is a real treat


Succulent pieces of pollock in a spiced creamy coconut and tomato sauce make up our Goan Fish Curry, for a delicious fresh favour

Our Chennai Beef Madras is made with curry leaves, coconut, mustard seeds and southern Indian spices – its heat is not for the faint-hearted

Chefs Special Chennai Beef Madras, £2.50 (400g; 63p/100g)

Chefs Special Kashmiri Lamb Rogan Josh, £2.50 (400g; 63p/100g)

Chefs Special Goan Fish Curry, £2.50 (400g; 63p/100g)

NOVEMBER 2014 | ASDA.COM/MAGAZINE | 51

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

Based on a classic Kashmiri recipe, our Lamb Rogan Josh is enriched with yogurt, ground almonds and tomatoes


MEALS MADE EASY Sausage casserole

Chilli con carne

One-pot wonders

Rustle up these quick and delicious meals using a single pot â&#x20AC;&#x201C; and save time on the washing up, too

Coq au vin blanc

Veg & lentil soup with dumplings

NOVEMBER 2014 | ASDA.COM/MAGAZINE | 53


MEALS MADE EASY Sausage casserole

Chilli con carne

Hearty sausages and butter beans combine with tangy tomatoes for an all-in-one winter warmer

A no-fuss dish perfect for a Bonfre Night party. Ours includes chorizo for an extra spicy kick

SERVES 6 READY IN 1HR PRICE PER SERVING 85p

SERVES 6 READY IN 45MINS PRICE PER SERVING £1.22

● Heat 1tbsp sunfower oil

● Heat 1tbsp sunfower oil in a large pan. Cook 1 thinly chopped red onion and half a 130g pack Chosen by you Diced Spanish Chorizo until the onion is soft and the chorizo starts to crisp. ● Add a 420g pack Butcher’s Selection Lean Beef Mince and cook until it browns, stirring all the time to break up any clumps of meat. ● Stir in 4 level tsp hot chilli powder. Add 1 beef stock cube dissolved in 100ml water, 150g diced carrots, 2tbsp tomato ketchup, 1 level tsp sugar and a 390g carton Chosen

quartered, a 390g carton Chosen by you Chopped Tomatoes, 1tbsp Lea & Perrins Worcestershire Sauce, 1 level tsp sugar and 2 sprigs thyme, plus 1 /2 chicken stock cube dissolved in 150ml hot water. Bring to the boil, cover and simmer for 30mins. ● Drain and rinse a 400g can butter beans and add to the pan. Heat through. ● Mix 2 level tsp cornfour with a splash of cold water and stir into the pan. Simmer for 2mins.

2

of your 5-a-day

Each 370g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,579kj Low Low Low High 377kcal 9.3g 2.6g 12.2g 2.6g 19% 13% 13% 14% 43% of your reference intake. Typical energy values per 100g: 427kJ/102kcal

by you Chopped Tomatoes with Chilli & Peppers. Bring to the boil, cover and simmer gently for 15mins, stirring occasionally. ● Drain and rinse a 400g can red kidney beans. Add to the pan along with 2 red peppers, deseeded and diced. Cover and simmer for another 10mins. ● Mix 2 level tsp cornfour with 1tbsp cold water and stir in. Simmer for 2mins. Serve with rice or as a baked potato topping.

2

of your 5-a-day

Each 258g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,241kj Med Med Low Med 297kcal 13.7g 5.4g 11.6g 1.3g 15% 20% 27% 13% 22% of your reference intake. Typical energy values per 100g: 481kJ/115kcal

Coq au vin blanc

Veg & lentil soup with dumplings v

Our twist on this French casserole contains white wine instead of red for a lighter taste

This satisfying soup with herby dumplings is made with a time-saving, ready-prepared vegetable mix

SERVE 4 READY IN 1HR PRICE PER SERVING £2.17

SERVES 6 READY IN 1HR 15MINS PRICE PER SERVING 37p

● Cut 2 skinless Butcher’s

● Put a 600g pack Asda

● Mix 100g self-raising

Simply Soups Vegetable Soup Mix, 1 stick celery, chopped, and 1tbsp sunfower oil in a large pan. Stir until all the vegetables are coated in oil. Cover and cook over a very low heat for 5mins, stirring often. ● Add 2tbsp tomato puree and stir for 1–2mins, then add a crumbled vegetable stock cube and 1.2L water. Heat until simmering. ● Add 175g Great Scot Red Split Lentils, rinsed and drained, 1 bay leaf and 2tsp fresh thyme, chopped. Cover and simmer for 30mins.

four with 50g Atora Vegetable Shredded Suet, 1tsp each chives, parsley and thyme, chopped, and 1 pinch salt. Add 5-6tbsp cold water and mix to make a soft, not sticky, dough. ● Dust your hands with four and shape the mixture into 16 balls. Add to the soup, cover and simmer for 10–15mins until the dumplings are cooked. Sprinkle over more herbs to serve.

Selection Chicken Breast Fillets in half. Trim any fat of a 515g pack Butcher’s Selection Boneless Chicken Thigh Fillets. ● Heat 1tbsp olive oil in a large pan and cook the chicken in batches, a few pieces at a time, until lightly browned on all sides. Set aside. ● Add another 1tbsp olive oil to the pan and cook 2 shallots, chopped, and 2 rashers back bacon, chopped, until the shallots are soft. ● Add a chopped clove garlic and 250g mushrooms, halved or quartered. Cook, stirring

often, until the mushrooms are just starting to shrink. ● Add 300ml white wine, 2 sprigs thyme and a bay leaf. Boil fast until reduced by about a third. ● Return the chicken to the pan and add a chicken stock cube dissolved in 200ml hot water. Reduce the heat to low, cover the pan and simmer very gently for 25mins. ● Mix 2 level tsp cornfour with a splash of cold water, add to the pan and stir. Simmer for another 2mins. Each 303g serving contains: ENERGY

FAT

1,585kj Med 379kcal 12.7g 19% 18%

SATURATES SUGARS Low Low

3g 15%

1.2g 1%

SALT Med

1.5g 25%

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

54 | ASDA.COM/MAGAZINE | NOVEMBER 2014

1

of your 5-a-day

Each 240g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,125kj Med Med Low Low 269kcal 10.3g 4.1g 6.2g 0.7g 13% 15% 21% 7% 12% of your reference intake. Typical energy values per 100g: 469kJ/112kcal

PHOTOGRAPHS: RIA OSBORNE. STYLING: ROB MERRETT

in a large pan, then cook 1 thinly sliced red onion over a low heat until soft and starting to turn golden. ● Add 1 chopped clove garlic and cook for 1min. Transfer to a bowl and set aside. ● Increase the heat and add a 400g pack Butcher’s Selection Reduced Fat Cumberland Pork Sausages to the pan. Cook until lightly browned on all sides. ● Return the onion to the pan and then stir in 1 level tsp smoked paprika. ● Add 125g carrots, cut into small cubes, 300g baby potatoes, halved or


American pie

Fresh from the freezer and ready to eat in just 15 minutes

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. PHOTOGRAPHS: STUART OVENDEN. STYLING: JULIE PATMORE. FOOD STYLING: NANCY MCDOUGALL

Want a quick and easy midweek treat with a twist? Grab a slice of our delicious new Chosen by you frozen cream pies, inspired by the American diner classics we discovered on a trip to Chicago. Available from our frozen desserts section,

Chosen by you Raspberry Ripple Crème Pie, £2 (435g, 46p/100g)

they only take 15 minutes to thaw, so there’s no need to plan ahead. Choose from tangy Raspberry Ripple Crème Pie or luxurious Chocolate Crème Pie, then leave to thaw. By the time dinner’s fnished, your sweet treat will be ready to enjoy!

Chosen by you Chocolate Crème Pie, £2 (446g, 45p/100g) NOVEMBER 2014 | ASDA.COM/MAGAZINE | 55


Comfort puddings Classic desserts created just for you. Spoil yourself – and everyone else – with our irresistibly delicious warm mini puds

Chocolate fondant puddings These sponge puds have a rich chocolate sauce hidden inside. They should be served straight from the oven, but you can prepare them a couple of hours ahead, then store in the fridge ready to heat later SERVES 6 READY IN 50MINS PRICE PER SERVING 41p 115g unsalted butter, cut into small pieces, plus extra for greasing 2 level tbsp cocoa powder 125g dark chocolate (70% cocoa solids), broken into pieces 2 large eggs, plus 2 extra yolks 115g caster sugar 2 level tbsp plain four 1 Preheat the oven to 200C/180C Fan/Gas 6. Butter the base and sides of 6 ramekins or small bowls, then dust with the cocoa powder. Shake out any excess. Put a baking tray in the oven.

2 Put 115g butter and the chocolate in a heatproof bowl and stand it over a pan of simmering water, making sure the base of the bowl doesn’t touch the water. Leave until melted, stirring occasionally. Remove the bowl and set aside for 15mins to cool slightly. 3 In another bowl, beat together the eggs, yolks and sugar until pale and fufy – an electric mixer is best for this, or whip them by hand with a whisk. Gently fold in the chocolate and butter mixture, then the four. 4 Immediately divide between the

56 | ASDA.COM/MAGAZINE | NOVEMBER 2014

ramekins – the mixture should come almost to the top. If you’re not planning to eat them immediately, store in the fridge for up to 2hrs. 5 To cook, put the ramekins on the baking tray and then bake in the oven for 11mins, or 12mins if they’ve been chilled. The puddings are done when the tops are set and starting to come away from the sides of the dishes. 6 Turn them out onto small plates and serve immediately. Don’t leave the puddings in the ramekins or they will carry on cooking and may end up overdone. Each 98g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,747kj High High High Low 417kcal 27.4g 15.7g 31.4g 0.2g 21% 39% 79% 35% 3% of your reference intake. Typical energy values per 100g: 1,782kJ/426kcal


WARMING DESSERTS

Coconut & jam puddings

Top tip

You can also cook this as one big pudding in a greased 1L pudding basin. Bake for 5mins extra or until a skewer inserted into the centre comes out clean

Adding coconut to the sponge mixture gives it a lovely chewy texture that works perfectly with the moist, fruity jam layer SERVES 8 READY IN 40MINS PRICE PER SERVING 35p 200g Flora Original 200g caster sugar 4 medium eggs 200g self-raising four, sifted 4tbsp milk 80g desiccated coconut 16tbsp raspberry jam 1 Preheat the oven to 180C/160C Fan/ Gas 4. Grease 8 ramekins or individual pudding basins. Beat the Flora and sugar together until creamy. 2 Beat in the eggs, one at a time, adding a spoonful of the four after each one. Fold in the rest of the four with the milk and coconut. 3 Put 1tbsp of the jam in the bottom of each basin. Spoon the pudding mixture on top and level out the tops. Bake for 20mins or until a skewer inserted into the middle comes out clean. 4 Heat the rest of the jam in a pan with 1tbsp water, stirring all the time. 5 Turn out the puddings, pour over the jam sauce and serve. Each 153g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

2,375kj High High High Med 568kcal 30.6g 10.7g 45.9g 0.8g 28% 44% 54% 51% 13% of your reference intake. Typical energy values per 100g: 1,552kJ/371kcal

NOVEMBER 2014 | ASDA.COM/MAGAZINE | 57


WARMING DESSERTS

Sticky tofee puddings Soaked dates add a wonderful gooey stickiness to these puds SERVES 6 READY IN 1HR PRICE PER SERVING 24p

PHOTOGRAPHS: STUART OVENDEN. STYLING: JENNY IGGLEDEN

75g Chosen by you Pitted Dried Dates 1 /4 level tsp bicarbonate of soda 75g unsalted butter, softened 115g caster sugar Few drops Extra Special Vanilla Bean Extract 1 large egg 75g self-raising four, sifted 1 level tsp instant cofee, dissolved in 1tbsp boiling water 75g dark soft brown sugar 90ml evaporated milk 1 Preheat the oven to 180C/160C Fan/ Gas 4. Grease the inside of a 6-hole mufn tin and line the bases with rounds of baking paper to cover. 2 Cut the dates into raisin-sized pieces and put in a pan with 100ml cold water. Heat until boiling. Stir once, then bring to the boil again. Remove from the heat and stir in the bicarbonate of soda (it will foam up). Set aside for 30mins. 3 Beat 50g butter together with the caster sugar and the vanilla until the mixture is light and creamy. Add the egg and 1 heaped tsp four. Beat again. 4 Add the rest of the four and the cofee and cooled dates. Mix well. 5 Divide the mixture between the mufn holes and level the tops. Bake for 15-20mins or until the tops spring back when lightly pressed. 6 Put the remaining 25g butter in a pan and melt. Add the brown sugar and stir over a low heat for 2mins. Add the evaporated milk, simmer for 1min, then pour over the puddings. Each 98g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,402kj Med High High Med 335kcal 12.7g 7.9g 40.2g 0.4g 17% 18% 40% 45% 7% of your reference intake. Typical energy values per 100g: 1,431kJ/342kcal

58 | ASDA.COM/MAGAZINE | NOVEMBER 2014

Top tip

Our sticky tofee and chocolate fondant puddings can be frozen ready to bake later if you want to get ahead or have any spare. Just bake for an extra 3-4mins


Softly does it

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. *50% LESS FAT THAN A STANDARD EQUIVALENT. **PRODUCT AVAILABLE FROM 20 OCTOBER 2014. PHOTOGRAPHS: RIA OSBORNE. STYLING: ROB MERRETT

Spread it, dollop it or cook with it… our versatile soft cheese is perfect for meals, desserts and snacks

Sweet or savoury, there are so many ways to enjoy our soft cheeses. Fancy something a bit diferent for breakfast? Try topping pancakes with new 50% Less Fat* Blueberry, and fresh fruit. Or for a treat, spread our award-winning Chocolate Fudge favour on scones. Original is great on mufns, while creamy 50% Less Fat on oatcakes makes a tasty quick lunch. All our soft cheeses are made with natural ingredients – and with Garlic & Herb, Onion & Chive, Chilli, Sweet Chilli, Tomato, Pineapple and Pesto soft cheeses, too, the options are endless.

Oatcakes

Chosen by you 50% Less Fat* Light Soft Cheese, was £1.20, now 97p (300g; 32p/100g)

Pancakes

Chosen by you 50% Less Fat* Blueberry Light Soft Cheese**, 88p or 2 for £1.50 (200g; 44p/100g)

Savoury mufns

Chosen by you Original Soft Cheese, was £1.20, now 97p (300g; 32p/100g)

Sweet scones

Chosen by you Chocolate Fudge Soft Cheese, 88p or 2 for £1.50 (200g; 44p/100g) NOVEMBER 2014 | ASDA.COM/MAGAZINE | 59


£1.50 each

AVAIL AB L F RO M E

2 3 rd OCTO BER FO R A L IM TIME O ITE D NLY

Exclusive

2.25l festive edition £1.50 offer applies to individual bottles of 2.25L of Coca-Cola, Diet Coke or Coca-Cola Zero from 23/10/14-11/11/14. Available in selected stores only, while stocks last. See shelf edge for details. Available from 23rd Oct for a limited time only. ©2014 The Coca-Cola Company. Coca-Cola, Coke, Diet Coke, Diet Coca-Cola, Coca-Cola Zero, Coke Zero and the Dynamic Ribbon device are registered trademarks of The Coca-Cola Company.


Masterclass

Panettone

These mini loaves make great gifts, too

â&#x153;

PHOTOGRAPHS: HOWARD SHOOTER. STYLING: TAMZIN FERDINANDO

Packed with sultanas and citrus favours, this sweet bread is a classic Italian Christmas treat. Why not try it as an alternative to your traditional festive cake this year?

NOVEMBER 2014 | ASDA.COM/MAGAZINE | 61


Masterclass

Glynis McGuinness Food Editor

Originally from Milan, these cake-like fruit breads have a lovely light, airy texture. They’re great for Christmas – and any other time of year. MAKES 6 MINI PANETTONE READY IN 1HR 30MINS PLUS RISING PRICE PER SERVING 38p 85g sultanas 1 /2 x 7g sachet Asda Easy Bake Yeast (1 level tsp) 225g plain white strong four 75g caster sugar 75g unsalted butter, softened, plus extra for greasing 2 large eggs, beaten, plus 2 extra yolks 1 /2tsp vanilla extract 2tsp clear honey Grated zest of 1 orange Grated zest of 1 lemon 50g mixed chopped peel Icing sugar You also need 6 x empty 220g-size food tins, washed and dried

Each 118g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,693kj Med High High Low 405kcal 15.3g 8.3g 29.5g 0.1g 20% 22% 42% 33% 2% of your reference intake. Typical energy values per 100g: 1,435kJ/343kcal

1

2

3

4

5

6

7

8

Glynis’ tips ● Panettone will keep for a week in an airtight container, or 2 months if frozen. ● We’ve made mini loaves, but panettone is traditionally baked in a large cylinder-shaped tin and served in slices. To make a similar version, use a 16cm cake tin and bake for 35-40mins.

● Soaking the sultanas in hot water frst

makes them extra plump and juicy. For a fruity twist, replace half of the sultanas with dried cranberries or Chosen by you Cherry Berry Mix. ● Leftover panettone can be used to make favour-packed bread and butter pudding.

For more festive cake recipes, go to ASDA.com/recipes

1 Put the sultanas in a bowl and pour over boiling water to cover. Set aside to soak. When cold, drain well and pat dry with kitchen paper. 2 Meanwhile, mix the yeast in a large bowl with 115g of the four and 15g of the

sugar. Add 115ml tepid water and mix to make a smooth batter. Cover with clingflm and set aside for about 30mins, until foamy. 3 Beat the butter with the rest of the sugar until creamy. Beat in the eggs and extra yolks with the vanilla, honey, orange and lemon zest, peel, sultanas and a pinch of salt. 4 Add to the yeast mixture, beat well, then mix in the rest of the four. Cover with clingflm. Leave in a warm place until doubled in size. 5 Heat the oven to 180C/ 160C Fan/Gas 4. Cut 6 rounds of baking paper to ft the bases of the 6 tins. Grease the tins and put the paper in the bases – be careful of any sharp edges. 6 Stir the dough to knock out the air, then divide it between the tins. 7 Leave in a warm place until the dough rises to the top of the tins. Bake for 25mins, until golden. 8 Remove from oven, leave for 5mins, then turn out of tins and cool on a wire rack. Dust with icing sugar. Tie baking paper around each loaf with string to decorate.


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National Curry Week

13th - 19th October 2014

Lisa Faulknerâ&#x20AC;&#x2122;s Spiced Cinamon, Yogurt and Potato Tapas Serves: 4 Ready in: 55 minutes Lisa Faulkner has created the perfect sharing dish for National Curry Week.

Method 1. Lightly coat a heavy-based saucepan with oil, roast all the dried spices until smoky. leave to one side to cool. 2. In a food processor (or with a pestle and mortar) chop or bash the ginger with the coriander root. Add the dried spices to the paste and mix well. 3. Melt the butter in the pan and add the spice paste. Fry with the sliced red onions until the onions have wilted and the paste is fragrant. Add the bay leaves and potatoes, stir and continue to cook in the paste for approximately 10-15 minutes. 4. Stir in the yogurt and leave to cool. When cool stir in a handful of coriander leaves and the fresh sliced chillies. 5. Serve with naan bread for a delicious Indian tapas experience for the whole family. Spiced cinnamon, yogurt and potato tapas (per 230g serving)

ENERGY

1136KJ 271KCAL 14%

FAT Med

SATURATES Med

SUGARS Low

SALT Low

9.2g 13%

5.1g 26%

11.3g 13%

0.5g 8%

Available in selected stores only, while stocks last

of your reference intake.Typical energy values per 100g: 494kJ/118kcal

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Just Good Stu join us on facebook for more Good Stuff or visit www.onken.co.uk for more recipe ideas


Cream of the crop Treat yourself with our new and improved fresh cream cakes range

products available in selected stores only, while stocks last. photograph: ria osborne. styling: rob merrett

We know afternoon tea can be a real occasion – a chance to stop, relax and indulge in traditional treats with friends and family. That’s why we’ve been working hard to improve our fresh cream cake range, available from our in-store bakery. Now you

can enjoy even better cakes bursting with even more cream and custard. So settle down with a cuppa and take your pick from quality chocolate eclairs, apple turnovers, custard slices, donuts and much more – all deliciously indulgent.

chocoholics will love these Chosen by you Chocolate Eclairs, £1.15 (2-pack) made from choux pastry, topped with belgian chocolate and packed with even more fufy fresh cream.

64 | asda.com/magazine | november 2014

For a fruity teatime indulgence, try Chosen by you Apple Turnovers, £1.60 (2-pack) – triangles of crisp faky pastry overfowing with tangy apple and even more fresh cream.


with layers of crisp pastry loaded with even more creamy custard flling, our Chosen by you Custard Slices, ÂŁ1.09 (2-pack), are naughty but so nice. remember to grab a napkin!

Now with even more cream or custard

a decadent teatime classic, our fufy Chosen by you Jam & Cream Donuts, ÂŁ1.20 (2-pack) are shaped like eclairs, with even more fresh cream and a strawberry drizzle.

november 2014 | asda.com/magazine | 65


PRODUCTS IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. PHOTOGRAPH: TERRY BENSON

Gear up for your spookiest Halloween ever with our essential guide for the whole family. You’ll have a scream…

Scream team Gory goodies for kids

Backpack, £3

Little horrors Trick or Treat

Cool children’s costumes

Scary-butsweet ideas

Fright night

Party fun for grown-ups

Dressedtothrill Haunted house Terrifying looks for adults

Creepy home decorations

NOVEMBER 2014 | ASDA.COM/MAGAZINE | 67


WITCHES’ HATS

Halloween’s a great time to get creative in the kitchen, so enlist the kids to help you cook up our ghoulish party goodies! CREEPY CRUNCHY PUMPKINS


MONSTER CAKE CHEESY WITC HES’ FINGERS

DRESS THE PART

Baby Frankie, 6-24mths, £8, code 4751120. For other costume details, see p78 and p88

SAUSAGE MAN MUMM IES

PUMPKIN MOCKTAILS

DOUGHNUTS OF DOOM

INJUREBREAD MEN SPOOKY STRAWBERRIES

NOVEMBER 2014 | ASDA.COM/MAGAZINE | 69

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

PARTY FOOD


Monster cake

Congratulations to Reece Mathieson, 10, who won our Halloween cake contest with his frighteningly brilliant Frankenstein’s Monster design! SERVES 40 READY IN 4HRS PRICE PER SERVING 43p 375g unsalted butter, softened 375g caster sugar 6 large eggs 6tbsp milk 450g self-raising four 3 level tsp baking powder

TO DECORATE 2 packs Hartley’s Strawberry Flavour Jelly Asda plastic brain mould 500g sifted icing sugar, plus extra for rolling out 250g unsalted butter, softened

It’s a winner: Reece’s original design for his cake

Preheat the oven to 180C/160C Fan/ Gas 4. Grease and line the bases of 2 x 19cm round cake tins. Beat together 125g of the butter and 125g caster sugar until light and creamy. Add 2 of the eggs, 2tbsp milk, 150g four and 1 level tsp baking powder. Beat until just evenly mixed. Divide between the tins and bake for 25mins, or until the tops spring back when lightly pressed. Transfer to a wire rack. Repeat the whole process twice, so you make a total of 6 cakes. Leave to cool. Break the jelly into pieces and put in a jug. Add 300ml boiling

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1tsp vanilla extract Ready to roll icing – 750g green, 500g black and 100g white Asda Black Writing Icing 100g jelly sweets (optional)

water and stir until melted. Stir in 300ml cold water. This will make an extra-frm jelly that holds its shape well. Pour the jelly into the brain mould. Leave in the fridge for at least 3 hours to set. Beat the icing sugar, 250g butter and vanilla together to make a soft, fufy buttercream. Put one of the cooled sponge cakes on a board and spread the top with the buttercream. Layer another 4 of the cakes on top, spreading buttercream between them but not over the top cake. Cut a shallow round hollow out of the top cake, then spread buttercream over the hollowed-out sponge and edges. Set aside the sixth cake to use later. Set aside 8tbsp of the buttercream. Spread the remainder evenly over the sides of the cake stack. Knead together all the green icing. On a surface lightly dusted

gn Winning cake desi , on es hi by Reece Mat 1 years old

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Recipe for su ccess: Reece tucks into his winn ing creation


PARTY FOOD with icing sugar, roll out 190g of the icing into a 20cm circle, then carefully lay it over the top cake and smooth down into the hollow and over the edges. Roll out another 80g of the green icing to make a 20cm-long sausage. Press it onto the front of the cake about a third of the way from the top, then shape to form the monster’s brow. Roll out 215g of the remaining green icing and cut out a rectangle 15cm x 30cm long. Carefully wrap the icing rectangle around the front of the cake, moulding it over the brow. Pinch the top edges together to seal. Set aside another 50g of the icing,

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With a gooey jelly brain! Asda brain jelly mould, £1

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black fondant into a worm shape for the mouth. Cut white triangles for fangs and fx in place with the mouth. Spread buttercream thinly across the top and just over the edges of the sixth cake – this will be the separate, cut-of bit of the head. Roll out half the black icing and use to cover the cake and just over the edges. Turn the cake over and spread the rest of the buttercream over the bottom. Roll out more black icing and use to cover the base. Trim and smooth around the edges. Knead all the black icing trimmings together. Roll into a 30cm x 6cm strip. Cut zigzags along the strip to make the hair. Dampen one side of

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This is the first cake I’ve ever made and I can’t wait to try another one for the nose and ears. Knead together the remainder, including any trimmings. Roll out another 15cm x 30cm rectangle, to cover the back of the cake. Shape a nose and ears from the remaining green icing. Fix in place with a few drops of water to make them stick. Roll out the white icing. Cut out 2 circles for eyes. Fix in place with a little water. Add smaller black icing circles for irises, then put tiny white icing dots on top. Roll a bit of

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the strip and fx round the top of the head. Repeat, to make the rest of the hair. Draw scars with black writing icing. Cover the hollow in the top of the head with a circle of clingflm, then tip the jelly out to sit in it. Arrange sweets on top, if using. Serve the cake with the separate cut-of top of the head beside it. Remove the clingflm before eating.

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Each 95g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,518kj Med High High Med 363kcal 16.2g 10.5g 46.6g 0.5g 18% 23% 53% 52% 8% of your reference intake. Typical energy values per 100g: 1,598kJ/382kcal

See Reece creating his cake step by step at ASDA.com/recipes NOVEMBER 2014 | ASDA.COM/MAGAZINE | 71

PRODUCTS AVAILABLE IN SELECTED STORES, WHILE STOCKS LAST

Competition winner Reece


MAKE

Pumpkin mocktail

72 | ASDA.COM/MAGAZINE | NOVEMBER 2014


PARTY FOOD

MAKE

Sausage man mummies

CHILDREN SHOULD BE SUPERVISED BY AN ADULT WHEN PREPARING AND COOKING FOOD

Sausage man mummies Preheat the oven to 200C/ 180C Fan/Gas 6. Roll out ready-made puff pastry to about the thickness of a 50p piece. Using a sharp knife, cut into long, thin strips and set aside. Cut a frankfurter lengthways from one end to the centre, to split half of the sausage in two – these are the legs. Make diagonal 2cm cuts up the sides near the other end of the

Pumpkin mocktail Mix fresh orange juice in a jug with Chosen by you Tropical Crush. Slice an orange into thin rounds, to look like a pumpkin, then make a small cut in the centre and insert a strip of lime zest, to form a stalk. Serve the juice in paper cups with pumpkin slices foating on top.

frankfurter and pull out to look like arms. Wrap the pastry strips around the sausage man’s body and limbs to look like bandages. Bake for 10-15mins until the pastry is golden brown. Serve with bowls of ‘blood dip’ – mix tomato ketchup with sweet chilli sauce.

MAKE

Creepy crunchy pumpkins

Creepy crunchy pumpkins Melt a bar of white chocolate in a bowl over a pan of hot water – make sure the bowl doesn’t touch the water. Mix in a few marshmallows, a little peanut butter and a dash of orange food colouring. Stir in Chosen by you Rice Snaps until fully coated with the mixture. Leave to cool for 10mins, then form into pumpkin-shaped balls. Stick pieces of Flake into the centres for the stalks. Leave to set. NOVEMBER 2014 | ASDA.COM/MAGAZINE | 73


BUY

BUY

Asda Firecracker Pizza 14in, £3.50

Chosen by you Witches Hat Cake Pop Kit*, £2 (6-pack)

MAKE

Slimy snails

Slimy snails Cook conchiglie pasta in salted boiling water. Drain, cool, then stuf with Chosen by you French Soft Cheese with Garlic & Herbs. Arrange on a plate, then use blobs of the cheese to form heads, with chive antennas. As a fnishing touch, wilt some spinach leaves in a pan and use to make a slimy trail for each snail. Kids will love eating them with their fngers!

Spooky strawberries Melt a small bar of white chocolate in a bowl over a pan of hot water – make sure the bowl doesn’t touch the water. In another bowl, repeat with milk chocolate. Dip unhulled strawberries, one at a time, into the melted white or milk chocolate alternately. Leave on baking paper until set, then use Chosen by you Coloured Writing Icing to draw faces.

74 | ASDA.COM/MAGAZINE | NOVEMBER 2014

MAKE

Spooky strawberries


PARTY FOOD

MAKE

Doughnuts of doom

MAKE

Doughnuts of doom

These are so fun and easy to put together using glazed doughnuts from the In-Store Bakery. Draw on eyes, gaping mouths and scars using Asda Piping Icing and Chosen by you Coloured Writing Icing in any colours. Then use a dab of icing to stick on teeth from packs of Chosen by you Teeth & Tooth Brushes Foam Sweets.

Injurebread men

Have gory fun with these sweet spiced biscuits MAKES 14 READY IN 30MINS PLUS COOLING PRICE PER BISCUIT 13p 350g plain flour 1 level tsp bicarbonate of soda 2 level tsp ground ginger 1 /2 level tsp ground cinnamon 1 /2 level tsp mixed spice 125g butter, chilled 175g light brown soft sugar 4 tbsp golden syrup 1 medium egg, beaten Asda Piping Icing, to decorate

1 Preheat the oven to 190C/170C Fan/Gas 5. Line 2 baking trays with baking paper. Sift the flour, bicarbonate of soda, and all the spices into a bowl. Rub the butter into the mixture until it resembles breadcrumbs. 2 Add the sugar, golden syrup and egg, then mix to form a stif dough.

3 Roll out on a lightly floured surface to the thickness of a pound coin. Cut out men shapes** and arrange on the baking trays, allowing room for them to spread. 4 Bake for 12-15mins. Leave on the tray for 10mins, then transfer to a wire rack to cool completely. 5 Draw on scars, casts and bandages with the icing.

Each 58g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

971kj Med High High Med 232kcal 8.1g 4.9g 16.8g 0.4g 12% 12% 25% 19% 7% of your reference intake. Typical energy values per 100g: 1,674kJ/400kcal

NOVEMBER 2014 | ASDA.COM/MAGAZINE | 75

*IN STORE UNTIL 31 OCTOBER. **USE GEORGE HOME GINGERBREAD MEN CUTTERS OR A KNIFE. PRODUCTS AVAILABLE IN SELECTED STORES, WHILE STOCKS LAST

Injurebread men


PARTY FOOD Cheesy witches’ fngers

Nail-bitingly spooky savoury treats to nibble on MAKES 18 READY IN 30MINS PLUS COOLING PRICE PER SNACK 8p 200g plain flour 1 /4 level tsp mustard powder Pinch of cayenne pepper (optional) 100g butter, chilled 100g extra mature Cheddar, grated 1 egg yolk 12 whole almonds 12 flaked almonds 1 level tsp paprika Tomato ketchup, to serve 1 Preheat the oven to 190C/170C Fan/Gas 5. Line 2 baking trays with baking paper. Sift the four, mustard and cayenne, if using, plus a pinch of salt, into a bowl. 2 Rub in the butter until the mixture looks like breadcrumbs. Then stir in the cheese. Add the egg yolk and 2tbsp cold water,

and mix to a stif dough. Roll out on a lightly foured surface to around 1.5cm thick. Cut into strips about 1.5cm wide and 7cm long. 3 Shape each of the dough strips to look like a fnger, then mark halfway up with the back of a knife to look like knuckles. Toss all the almonds, whole and faked, in the paprika. Stick one on the tip of each fnger to look like a nail. 4 Bake in the oven for 12-15mins. Carefully lift of each almond and put a dab of tomato ketchup where it was, to look like blood, then put the almond back on top. Leave to cool on a wire rack before serving.

MAKE

Witches’ hats

Each 26g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

518kj High High Low Med 124kcal 8.3g 4.4g 0.3g 0.3g 6% 12% 22% <1% 4% of your reference intake. Typical energy values per 100g: 1,992kJ/476kcal

BUY

Witches’ hats

MAKE

Cheesy witches’ fngers

76 | ASDA.COM/MAGAZINE | NOVEMBER 2014

Arrange Chosen by you Oatie Crumbles biscuits on a tray. Put an ice-cream cone (just the cone, no ice cream) upside down on top to make a hat shape. Melt a bar of milk chocolate in a bowl over a pan of hot water – make sure the bowl doesn’t

touch the water. Paint the chocolate over the cones and biscuits with a pastry brush. As they begin to set, decorate the brims with Chosen by you Cake Decorations Silver Balls, then dust on Chosen by you Edible Lustre in Blue to add an eerie sheen.

PRODUCTS AVAILABLE IN SELECTED STORES, WHILE STOCKS LAST. PHOTOGRAPHS: TERRY BENSON. STYLING: ROB MERRETT

Chosen by you Perilous Pumpkin Giant Cupcake, £6 (serves 12)


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Giovanni Rana has been making pasta for over 50 years in his home town of Verona. His Italian Fresh Pasta range brings to life the taste and textures of Italy like never before! And now for a limited time, you can get 50p off with this voucher when you purchase any Giovanni Rana Fresh Filled Pasta at your local Asda store. www.giovannirana.co.uk Available in selected stores only, while stocks last.

SAVE 50P when you buy Giovanni Rana Fresh Filled Pasta To the Customer: This coupon can only be used as part payment for any Giovanni Rana Fresh Filled Pasta products purchased in Asda stores. Only one coupon can be used against each item purchased. The decisions of the promoter are fnal and no correspondence will be entered into. Service is at the discretion of the retailer. This coupon cannot be redeemed for cash. Not for resale and photocopies will not be accepted. Coupon Valid: 14/10/14 to 14/11/14 To the Retailer: Giovanni Rana will refund this coupon at its face value provided that it has been accepted as part payment against any Giovanni Rana product. Giovanni Rana reserves the right to refuse payment against misredeemed coupons. To Cash Offce: Treat as Manufacturer coupon and place in coupon bag and send to Valassis. Coupon Code: 6051 00007


LIGHT-UP SKIRT

£10 1

Give the kids a frightfully fun makeover with our great-value Halloween outfts… they’re wicked 78 | ASDA.COM/MAGAZINE | NOVEMBER 2014

FOLLOW ON

*AVAILABLE FROM 20 OCTOBER. PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. PHOTOGRAPHS: RICHARD GRASSIE

Tiny lights add extra sparkle – it looks great in the dark


CREEPY COSTUMES

2

3

£8

5

4

1 Light-up-skirt witch*, 3-13yrs, from £10, code 4723859 2 Gothic witch, 5-12yrs, from £10, code 4679762; Dracula, 3-8yrs, from £10, code 4673348 3 Pumpkin witch, 6mths-4yrs, £8, code 4673329 4 Skeleton, 1-4yrs, £6, code 4751118 5 Bride skeleton, 5-12yrs, from £10, code 4673518; Robot skeleton, 5-12yrs, from £7, code 4673319

NOVEMBER 2014 | ASDA.COM/MAGAZINE | 79


By ‘eck we’ve done it! Green tea bursting with real fruity flavours.

That’s better. That’s Tetley. If you’re after something super yummy our flavoured green range is bursting with delicious fruitiness. So what are you waiting for? Pop the kettle on.

Available in selected stores, whilst stocks last


Clockwise from top left: monster treat bucket, £2; spider treat bucket*, £3; cat mask*, £1; witch mask*, £1; monster backpack*, £3; refective safety stickers, £1 for a set of 4; werewolf treat bucket, £2

Werewolf backpack*, £3

Monster treat bucket, £2

PRODUCTS AVAILABLE IN SELECTED STORES ONLY WHILE STOCKS LAST, UNTIL 1 NOVEMBER 2014. *PRODUCTS ALSO AVAILABLE ONLINE, DELIVERY CHARGES MAY APPLY

Ghost treat bag, £1

Stock up on spooky goodies ready for ghostly callers… Glow fy, £1; glow cockroach, £1

Clockwise from top left: Chosen by you Toe-Curling Tub of Mini Rolls, £2 (285g); Chosen by you Exploding Eyeballs and Scary Skeletons, 75p each (75g); Swizzels Kids Sweets, £1 (212g); Swizzels Sweet Mix, £8 (2kg); Disney Candy Rings, £3 (195g); Nestle Treat Size, £2 (310g); Haribo Mega Family Fun, £5 (1.25kg)

ONLY £1

Spider treat bucket*, £3

SAFETY FIRST

Trick or Treating tips to keep kids safe… l Go out in groups with a trusted adult l Only call on people you know l Wear something refective or carry a torch so you’re visible in the dark

NOVEMBER 2014 | ASDA.COM/MAGAZINE | 81


TIP

For an alcoholic treat, make vodka jelly worms. Simply substitute some of the cold water with vodka when you make the jelly

Watermelon brain with jelly worms For the worms, make up a sachet of Chosen by you Strawberry Flavour Jelly in a jug. Tie 15-20 drinking straws together with a rubber band and put in a tall glass. Pour over the jelly to fll the straws (if the glass is very tall you may

82 | ASDA.COM/MAGAZINE | NOVEMBER 2014

need two sachets). Leave to set. Using a sharp knife, slice of a ffth of the melon to create a fat base. Use a vegetable peeler to shave the dark green skin of the rest of the melon to reveal the lighter green layer. Then carefully carve out

lines down to the red fesh, to look like a brain. Remove the straws of set jelly from the glass. Lightly run warm water over the straws, then squeeze out the jelly from one end. Serve the brain cut into slices with a few of the worms to garnish.

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. PHOTOGRAPHS: TERRY BENSON. STYLING: ROB MERRETT. IF YOU LOOK UNDER 25 AND WANT TO BUY AGE-RESTRICTED PRODUCTS, YOU WILL NEED TO PROVE YOUR AGE. NO I.D. NO SALE

Impressive and delicious dishes, plus a splash of Halloween spirit, to cast a spell on grown-up guests


Ghoulish green cocktails Mix 1 part apple schnapps and 1 part vodka with 3 parts lemonade in a jug. Serve in cocktail glasses with frozen grapes and slices of lime.

DRESS THE PART Men’s grim reaper, S-XL, £10, code 4673513

NOVEMBER 2014 | ASDA.COM/MAGAZINE | 83


Spicy graveyard Bolognese dip

MAKE

Bat wings in black bean sauce

Heat oil in a pan over a medium heat, then add diced onion and crushed garlic. Fry until the onions are soft, then add chopped carrots, some chopped chorizo and a little dried mixed herbs. Add minced steak and cook until brown. Pour in chopped tomatoes and simmer. If you want to add a spicy kick, favour with a little Tabasco. Serve with the tortilla ghosts and gravestones (below).

Tortilla ghosts & gravestones Using Asda Halloween cutters, cut out ghosts and gravestones from both white and wholemeal tortillas. Toss with a little oil and cayenne pepper, then bake in a preheated oven at 180C/160C Fan/ Gas 4 for 4-6mins until golden brown and crispy. Serve in the Bolognese dip, with chopped chives scattered on top.

MAKE

Baked mummy Camembert

Baked mummy Camembert Roll out ready-made puf pastry on a lightly foured surface to about 2mm thick. Cut into strips around 2cm wide. Wrap these strips around a whole Chosen by you French Camembert so that it looks like a bandaged mummifed head. Brush with beaten egg and then bake in a preheated oven at 180C/160C Fan/Gas 4 for about 15mins, until the pastry is pufed up

and golden. Once cooked, add 2 dollops of cranberry sauce for the eyes and top each with a whole almond.

Bat wings in black bean sauce

Brush chicken wings with soy sauce and place in an ovenproof dish. Pour over Chosen by you Black Bean Cooking Sauce and toss to coat. Bake in a preheated oven at 180C/160C Fan/ Gas 4 for 35-45mins, or until cooked through.

84 | ASDA.COM/MAGAZINE | NOVEMBER 2014


TIP

BUY

Surprise your guests with these devilishly diferent bangers – juicy pork with tangy apple and rich caramel favours

Extra Special 6 Pork and Tofee Apple Sausages, £2.38/2 for £4 (400g; £5.95/kg)

MAKE

Spicy graveyard Bolognese dip with tortilla ghosts & gravestones

NOVEMBER 2014 | ASDA.COM/MAGAZINE | 85


Tombstone biscuits

BUY

Asda Apple & Tofee Dip*, 110g

MAKES 8 READY IN 40MINS PLUS CHILLING PRICE PER SERVING 45p 170g unsalted butter, softened 75g caster sugar 1 egg yolk 250g plain flour Melted chocolate and writing icing, to decorate 1 Preheat the oven to 180C/160C Fan/Gas 4. Line 2 baking trays with baking paper. Beat the butter, sugar and a small pinch of salt together until evenly mixed. Add the egg yolk and stir to combine. 2 Add the four and mix to make a stif dough – start with a wooden spoon, then bring it together with your

MAKE

Tombstone biscuits

Deeply dark mousse with spiders

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST *AVAILABLE UNTIL 1 NOVEMBER

SERVES 6 READY IN 30MINS PLUS CHILLING PRICE PER SERVING 45p

250g dark chocolate (50% cocoa solids) 4 large eggs, separated 4tbsp orange juice 2 level tbsp caster sugar 100g ready-made puff pastry Flour, for rolling Writing icing and caster sugar, to decorate 1 Melt the chocolate in a bowl over a pan of hot water. Make sure the base of the bowl doesn’t touch the water. Set aside for 10mins. 2 In a clean, dry bowl, whisk the egg whites into stif peaks. Add the sugar 1tbsp at a time, whisking after each addition.

3 Beat the egg yolks into the chocolate, then add the orange juice. Fold in the whites with a metal spoon. 4 Divide the mixture between 6 ramekins and chill for at least an hour. 5 Preheat the oven to 220C/ 200C Fan/Gas7. Roll out the puf pastry to around 7mm thick on a lightly foured surface. Use a knife to cut out 6 spider bodies and heads, plus 48 legs. Using a little cold water, attach 8 legs to each body. Brush with water, then bake for 10mins until pufed up and golden. 6 Decorate the spiders with writing icing and a sprinkling of caster sugar. Serve on top of the chilled mousses.

Each 119g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,543kj Med High High Low 369kcal 20.2g 9.9g 33.3g 0.2g 18% 29% 50% 37% 4% of your reference intake. Typical energy values per 100g: 1,297kJ/310kcal

86 | ASDA.COM/MAGAZINE | NOVEMBER 2014

MAKE

Deeply dark mousse with spiders

hands until just evenly mixed – you may need to add 1tsp cold water. Pat into a block shape, cover with clingflm, then chill for 30mins. 3 Between 2 sheets of clingflm, roll out the pastry to about 50mm thick. Cut into tombstone shapes. Put on the baking trays. 4 Bake for 12-14mins until golden brown. Leave to cool on the trays for at least 10mins, then transfer to a wire rack. (If you move them any sooner, they’ll break.) 5 Dip some in the melted chocolate and decorate with writing icing, adding funny messages such as Death by Chocolate.

Each 64g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,317kj High High Med Low 315kcal 18.6g 11.5g 9.6g 0.1g 16% 27% 58% 11% 2% of your reference intake. Typical energy values per 100g: 2,059kJ/492kcal


ADVERTISEMENT FEATURE

White nights AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. *INTRODUCTORY PRICE UNTIL 1 JANUARY 2015, THEN £15. PHOTOGRAPH: ROB WHITE. STYLING: ROB MERRETT. 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

Celebrate with new Warninks White, exclusive to Asda Got something to celebrate, planning a party or simply having a night in? Add a special touch to any occasion with new Warninks White, a deliciously diferent premium vodka cocktail liqueur combining the favours of creamy white chocolate and fresh mint.

Drink it neat over crushed ice for a clean, fresh taste, or top up with lemonade for a quick and easy cocktail with added zing. Warninks White is available exclusively at Asda, for an introductory price of just £10. A delicious premium drink with a refreshing new twist.

Warninks White, £10*, 50cl

NOVEMBER 2014 | ASDA.COM/MAGAZINE | 87


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GET INSPIRED

Look out for the face painting tutorial hosted by top make-up artists Pixiwoo, plus other Halloween videos, at youtube.com/ MumsEyeView

Get in the party mood with our scarily good range of costumes for grown-ups

FOLLOW ON


CREEPY COSTUMES 3

Battery-operated self-infating wings – available for the whole family

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. *AVAILABLE FROM 20 OCTOBER. PHOTOGRAPHS: RICHARD GRASSIE

2

5

4 1 Men’s Dracula, S-XL, £16, code 4673317; ladies’ gothic witch*, 8-22, £16, code 4673315; Dracula cape for dogs, XS-XXXL, £6, code 4723866 2 Infatable wings, £10, code 1823144; plastic skull mug, £2 3 Ladies’ traditional witch, 8-22, £16, code 4673344; witch’s cauldron, £1 4 Ladies’ witch, 8-22, £10, code 4673343 5 Men’s skeleton, S-XL, £10, code 4673512; plastic skull goblet, £2


ADVERTISEMENT FEATURE

…is one of a kind. So feed him a diet designed for small dogs’ needs with help from Purina ONE†

Small dogs can have the biggest personalities – that’s why PURINA† developed a food range especially for small dogs (1-10kg). Whether they’re playful, energetic, a food lover or have a delicate digestion, the Purina ONE My Dog Is… range has been specially formulated to suit their diferent nutritional needs.

Perfect match

From a higher density of nutrients for smaller stomachs, to more protein and fat for faster metabolisms, each Purina ONE My Dog Is… variety is a delicious mix of crunchy nuggets and softer†† kibbles – ideal for smaller mouths. For a free sample‡, go to purinaone-mydogis.co.uk.

£2

*

MY DOG IS… Adult

Active

Delicate

Food Lover

Your dog is over a year old and is a playful little character. This variety will help him live every single day to the max. ● Antioxidants to help support your dog’s healthy immune system. ● Crunchy nuggets to help keep teeth and gums clean. Purina ONE My Dog Is… Adult: Beef & Rice, £2* (800g)

A real go-getter, he loves to run and play. Active dogs need a nutritious diet to help keep up their energy levels. ● High-quality proteins for energy and healthy immune system. ● Key nutrients to help maintain a beautiful coat. Purina ONE My Dog Is… Active: Turkey & Rice, £2* (800g)

For dogs who need a diet that will help support their delicate digestion and let them get on with what matters – having fun. ● Omega-3 fatty acids and zinc to help manage sensitive skin. ● A natural prebiotic to help improve digestive health. Purina ONE My Dog Is… Delicate: Salmon & Rice, £2* (800g)

Little dogs with a big appetite can never resist a treat or two. It’s important their diet is well balanced to help them maintain a healthy weight. ● 40% less fat** to help reduce their calorie intake. ● Specially formulated for a lean body condition. Purina ONE My Dog Is… Food Lover: Turkey & Rice, £2* (800g)

90 | ASDA.COM/MAGAZINE | NOVEMBER 2014

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. †PURINA AND PURINA ONE ARE REGISTERED TRADEMARKS. ††SOFTER PELLETS LOSE MOISTURE SO BECOME HARDER OVER TIME. ‡APPLY ONLINE FOR FREE SAMPLE BY 31 OCTOBER 2014. FOR T&CS, GO TO PURINAONE–MYDOGIS.CO.UK/SAMPLE-REQUEST/TERMS-AND-CONDITIONS. *OFFER AVAILABLE UNTIL 5 NOVEMBER 2014, THEN £3.49. **FAT CONTENT OF 10% COMPARED TO 17% IN COMPARABLE ADULT PRODUCT IN THE SAME RANGE. PHOTOGRAPH: GETTY IMAGES

Your little friend…


PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST, UNTIL 1 NOVEMBER 2014. ONLINE DELIVERY CHARGES MAY APPLY

GET THE LOOK

It’s a no-brainer! Serve up blood-red juice in these wickedly fun glasses. Plastic Skull Goblet, £2

Collect sweets in this Trick or Treat must-have. Mummy Treat Bucket, £2

Turn your home into a monsters’ lair with our gruesome selection of Halloween decorations Wherever you see these icons, the products are available online

and in store

Give them a sweet surprise! Add glitz with this creepy little critter. Tinsel Spider, £1

Fill the pinata with treats and let the kids take turns bashing it to make the goodies fall out! Pumpkin Pinata, £7

This fendishly fun decoration makes a great table centrepiece. 3D Haunted House, £1

NOVEMBER 2014 | ASDA.COM/MAGAZINE | 91


elep GET THE LOOK

Add sparkle

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST, UNTIL 1 NOVEMBER 2014. ONLINE DELIVERY CHARGES MAY APPLY.

These make a spookily stylish centrepiece. Glitter Pumpkins, £4 each

Light-up eyes! Hang this skull above your door – its eyes glow red to scare arriving guests. Light Up Hanging Skull, £7

GET INSPIRED

For more Halloween fun and ideas, go to pinterest.com/ASDA

Give your guests a right royal fright! Skull with Crown, £4

Light the candle and gruesome ‘blood’ drips from the skulls’ eyes. Skull Bleeding Pillar Candle, £3

92 | ASDA.COM/MAGAZINE | NOVEMBER 2014

As dressing-up accessories go, you can’t beat this pulsating, light-up heart! Beating Heart, £10

This creepy clown rides his tricycle in circles while screeching and singing sinister songs. Tricycle Clown, £10

Ring ring… makes scary noises whenever someone walks past. Spooky Sounds Telephone, £10

Who’s calling?


ADVERTISEMENT FEATURE

60 years of sparkle When Babycham frst fzzed onto the scene in 1953, it set a trend – and it’s still turning heads today

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. PHOTOGRAPH: ROB WHITE. STYLING: ROB MERRETT

Babycham is back! (Though many say it never went away…) To celebrate, here’s three great reasons to still love a Babycham… l In 1957, Babycham became the frst alcoholic drink to be advertised on TV in the UK l Two new retro-style favours have joined the party – Babycham Cherry Soda and Babycham Cream Soda l You’ll fnd new Babycham in store now at a great price – so you can splash out on a bit of sparkle whatever the occasion

Babycham Sparkling Refreshing Perry With a Hint of Cherry Soda, £3 (75cl) Babycham Sparkling Refreshing Perry With a Hint of Cream Soda, £3 (75cl)

NOVEMBER 2014 | ASDA.COM/MAGAZINE | 93


HOME STYLE Clean lines

Update a plain sofa with graphic and geometric cushions. Below: sequin moustache cushion*, £9; chenille chevron cushion*, £4; Fabulous cushion**, £7

Give your rooms a modern makeover with a stylish urban look from the latest George Home collection It’s easy to bring the latest trends to your rooms with the help of George Home. Our stylish Autumn/Winter collection features great new looks including this Constructed Comfort range.

With a chic industrial infuence, it brings sleek metallics, bold typography and retro photo prints to afordable homewares for an edgy, urban feel. For more ideas, go to George.com.

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

Take a seat…

Add cafe-style chic to your kitchen or dining room with smart seating in powder-coated steel. Chandler chair**, £125

Retro touch

Shine on

Refect the industrial trend with a display of quirky metallic-sheen ornaments. Letter A lamp*, £30; dice ornament*, £6

This super-sleek wirework lamp*, £20, will give your room a touch of vintage designer style at the fick of a switch

Check out these products and the full range at George.com NOVEMBER 2014 | ASDA.COM/MAGAZINE | 95


Three amazing experiences to be won. Pick up your pack in-store today. Visit tenaladywin.co.uk to enter & for full terms and conditions.

Closes 28th November 2014.18+. UK, CI and IoM. Choice of 1 prize; afternoon tea at a top London Hotel, a weekend break, a day at the races. No purchase necessary. Max one prize per person. Restrictions and conditions apply to each prize, please see tenaladywin.co.uk for details. Promoter and Data Controller: SCA Hygiene Products UK Limited (the manufacturers of TENA Lady) of Southfelds Road, Dunstable, Bedfordshire, LU6 3EJ. *Source â&#x20AC;&#x201C; IRI data 52we 8th August 2014 â&#x20AC;&#x201C; Value, Packs and Pieces.


Style **ONLINE ONLY. ALL ENTRIES MUST BE RECEIVED BY MIDNIGHT, 30 NOVEMBER 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

Go glam this season – just turn the page for our pick of party wear and accessories

DRESS*

£20

8-24, code 4837768; earrings, £8, code 3592320 *AVAILABLE FROM 20 OCTOBER

The must-have LBD

Wondering what to wear as party season approaches? Grab our lace Little Black Dress for everything from Halloween gatherings to Christmas get-togethers. We’ve got fve to give away. For your chance to win**, go to ASDA.com/win Good luck! FOLLOW ON


Do you feel as

clean

as a shiny dolphin?”

Try NEW Andrex Gentle Clean Washlets® today

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

Available at selected stores, whilst stocks last


GeorGe style

1

glam rocks

Bling up your look with this statement necklace – check it out on p100.

2

red alert

Give the Sixties trend a nod with this militaryinspired princess coat in autumn’s hottest colour. Coat, 8-24, £32, code 4805361

3

go For glitz

Sparkle in glittery sequins – perfect for nights out and festive parties. Dress, 8-24, £25, code 4833180 AvAilAble from 20 october

FOLLOW ON

Bag, £8, code 4831025

AvAilAble from 27 october

eva lon gor ia

4

Declutter and downsize with a chic crossbody bag that doubles up as a clutch.

celebr ity sty le:

ProDuctS avaiLaBLe iN SeLecteD StoreS oNLy, WhiLe StockS LaSt. PhotoGraPhS: corBiS, WireimaGe

arm candy

catwalk style: moschino

Necklace, £18, code 3523307

Style

notebook George Brand Director Fiona Lambert’s top fve items this month

5

Fancy Footwork

Step right into the embellished trend with style. Shoes, 3-9, £14, code 4835642

NovemBer 2014 | aSDa.com/maGaziNe | 99


Let’s

1

celebrate! From sophisticated dresses and jumpsuits to hot mix-and-match separates, we’ve got party style covered. See more at George.com

2 1 A statement necklace adds balance to a low-cut neckline

Top*, 8-24, £12, code 4833169; trousers**, 8-24, £12, code 4843459; necklace, £18, code 3523307; watch, £16, code 3567997 *AvAilAble from 20 october **AvAilAble from 19 october

2 Tuck tops into skirts and wear with a belt for a polished fnish

Top* (includes necklace), 8-24, £14, code 4837775; skirt**, 8-24, £16, code 4874333; belt†, £4 (2-pack), code 4813430; bag, £8, code 4771142; watch, £16, code 3567976 *AvAilAble from 20 october **AvAilAble from 19 october †AvAilAble from 27 october

3 Jumpsuits are a practical alternative to dresses – and just as elegant

Jumpsuit*, 8-24, £20, code 4857397; shoes, 3-9, £14, code 4831339; bag**, £10, code 4843426; earrings, £5, code 3594550; bracelet, £12, code 3591526 *AvAilAble from 20 october **AvAilAble from 27 october

4 Draped, wrapped styles create a fattering silhouette

Dress*, 8-24, £18, code 4857394; bag, £8, code 4771142 *AvAilAble from 20 october 100 | ASDA.com/mAGAzine | november 2014

FOLLOW ON


ProDucTS AvAilAble in SelecTeD SToreS only, while STockS lAST. online Delivery chArGeS mAy APPly

GeorGe style

3

4

november 2014 | ASDA.com/mAGAzine | 101


2

*

£1.79 each

ll o R

s

es r P

Go

TRY ME FOR FREE† on


©2014 LIoNS GATE UK LIMITED. ALL RIGHTS RESERvED

Up for grabs Feeling lucky? We’ve got lots of great giveaways this month – so turn the page and enter now for your chance to win more brilliant prizes WIN! A fabulous bundle of tech gadgets The Hunger Games: Mockingjay – Part 1 hits the big screen this November. And to celebrate, we’re giving away a bumper bundle of tech gadgets. Enter for your chance to win a laptop, tablet, smartphone, headphones and portable speaker. In the new flm, Katniss Everdeen (Jennifer

Lawrence) has fed to District 13 after destroying the Games. Under the leadership of President Coin (Julianne Moore), and helped by friends and allies, Katniss fghts to save Peeta (Josh Hutcherson) and a nation inspired by her courage. In cinemas 20 November

Prize comprises: Toshiba 500GB Satellite Pro C50-A in matt black; Sony Xperia Z2 SGP512GB tablet in black; Sony Xperia Z1 compact smartphone in white; Beats Studio 2.0 DRD032 over-ear headphones in white; Beats Pill 2.0 speaker in white. Wi-Fi not included; may be needed to access some laptop, tablet and phone features. See overleaf for overall terms.

NovEMBER 2014 | ASDA.CoM/MAGAZINE | 103


giveaways

WIN! One of three £500 Asda Gift Cards, courtesy of Tracker

Want to get of the beaten track? Tracker is ofering three lucky readers the chance to win a £500 Asda Gift Card each. Stock up on wellies, fasks and backpacks for fun in the great outdoors – or spend it on anything else you like. It’s up to you! Each winner will also receive a picnic basket full of tasty Tracker bars to enjoy with family and friends. For more information about Tracker, go to tracker-bar.co.uk

WIN! A luxury seven-night break for two on the sunshine island of Madeira The fve-star Pestana Casino Park in Madeira is a luxurious holiday destination with stunning sea and mountain views and beautiful gardens – and you could win a seven-night half-board break there for you and a guest. This great prize includes return fights, a room overlooking the sea, and a tour of the island with a shopping trip and afternoon tea. Or if you don’t win, you can get a seven-night B&B-board break from £499pp if you book before 31 January 2015; call 0800 068 3737, quoting ‘Asda November’. The prize is for one winner and their guest staying for seven nights sharing a side sea-view standard double or twin room on a half-board (breakfast and dinner in the Panoramico restaurant) basis. Return economy scheduled fights from London Heathrow or Gatwick (depending on date of travel) to Madeira, Portugal, one piece of hold luggage weighing up to 20kg each, and taxes and non-UK transfers included. Tour shared with a small group; shopping trip does not include spending money. Prize does not include meals apart from those mentioned, drinks, spending money, incidental hotel and other expenses and UK transfers. Prize is subject to availability, until 30 June 2015, excluding 11-17 February, 30 March-5 April and 13-19 April. Reader ofer is a best price on seven nights at Pestana Casino Park with return economy fights from major UK airports; price will vary depending on carrier available. Valid for holidays booked by 31 January 2015 and taken by 30 June 2015. See below for overall terms.

There are three prizes of a £500 Asda Gift Card for use in store only, excluding thirdparty concessions or products, petrol and lottery tickets. Card is valid for two years from last transaction. Lost or stolen cards cannot be replaced. Asda Gift Card terms and conditions apply; see cards.ASDA.com/terms-and-conditions. See below for overall terms.

WIN! One of 11 family tickets to see Joseph One of the UK’s most popular musicals, Joseph and the Amazing Technicolor Dreamcoat is on tour – and we’ve got 11 sets of family tickets to give away. Retelling the story of Joseph, his 11 brothers and the coat of many colours, it features hit song Any Dream Will Do. X Factor fnalist Lloyd Daniels stars, alongside Over the Rainbow winner Danielle Hope and EastEnders’ Matt Lapinskas. See kenwright.com There are 11 prizes of family tickets (winner and three guests, one of whom must be 12 years or under) to see the show at a venue listed at kenwright.com, for dates 5 January-28 May 2015, subject to availability. The prize does not include travel, programmes or drinks. Tickets held at box ofce, not posted. See below for overall terms.

how to enter*

For your chance to win, call the number below or text the code, then a space and your name and address, to 82229, or enter online at AsDA.com/win. calls/texts cost 50p each*. The prize draw closes at 23:59 on 30 november 2014.

hunger games gadgets Call 0901 151 0090 Text AsDA7

luxury madeira break Call 0901 151 0091 Text AsDA8

tracker/asda gift card Call 0901 151 0093 Text AsDA9

joseph family tickets Call 0901 151 0094 Text AsDA11

*EnTRY DETAILs calls cost 50p from BT landlines. calls from other networks, payphones and mobiles may be higher. Text entries cost 50p, plus standard operator rates. For sms and call entry technical issues, call 0161 726526. For online entry technical issues, call Asda customer services on 0800 952 0101. see below for full and specifc terms and conditions. PRIZE DRAW TERms & conDITIons 1 Prize draws open to all residents of the UK aged 18 years and over (unless otherwise stated), excluding employees (and their immediate family) of Asda, Publicis Blueprint and afliated companies, and anyone professionally connected with the prizes. 2 Proof of sending shall not constitute proof of receipt. No responsibility is accepted for entries lost, delayed, incompletely received or damaged. 3 Maximum one entry per person per draw. Automated, bulk or third-party entries not accepted. 4 All entries (online, text and phone) must be received by 23:59 on 30 November 2014. Phone/text lines open 24 hours a day until 23:59 on 30 November 2014. Ask bill payer before calling. If you text after the closing date, you will not be entered but will be charged. Take care when entering text codes; promoter is not responsible for mistypes and you may be charged more. Some phone lines operate call-barring. Calls from other networks/ payphones/mobiles may be charged at a higher rate. If unable to get through, check with network operator. 5 Winners are selected at random by an independent verifed computer system after the closing date and will be notifed by letter within 28 days of closing date. If prize is not claimed within four weeks of notifcation, a redraw will take place. 6 No cash alternatives. Prizes not transferable and must be accepted as ofered. 7 By entering, you agree to take part in publicity. 8 To obtain winners’ names/counties, send an SAE to: Asda Magazine November 2014 Winners List, Asda House, Great Wilson Street, Leeds LS11 5AD, 28 days after closing date. Do not send entries to this address. 9 If winners are unable to take prizes, a redraw will take place. 10 Promoter’s decision is fnal. 11 In the event of unforeseen circumstances, promoter reserves right to ofer alternative prize of equal or greater value. 12 Prize draws may feature in other promotional material with diferent treatments. 13 Promoter: Asda, Asda House, Great Wilson Street, Leeds LS11 5AD. 14 Winners accept prize at own risk. Unless stated otherwise, holiday winners should obtain their own travel insurance, visas and passport and be ft to travel. 15 Promoter is not liable for any loss or damage, except death or personal injury, arising out of administration, or for the winner’s enjoyment of the prizes. 16 Where terms/conditions are inconsistent with additional prize draw terms, additional ones will prevail. By entering you accept this. Application and interpretation of these terms and conditions shall be governed by the law of England and Wales, and the courts of England and Wales shall have exclusive jurisdiction in relation to any dispute concerning them.

104 | ASDA.COM/MAGAzINE | NOVEMBER 2014


The BIG debate

Do you secretly prefer winter to summer?

YES

says Louise Graham, mum to Jai, 16, and Ava, 11 ‘For me, autumn is when the fun starts. in summer, you’ll fnd me indoors in the cool, waiting for it all to fnish. it doesn’t help that my skin burns as soon as i step outside, however much sun cream i’ve slathered on. Then there are the insects and the hot sweatiness… it’s hideous. ‘People ask, “Where do you go on holiday, then?” For the past few years, it’s been the scottish Highlands and isle of skye, in half-term. summer is a thing to be endured but the minute there’s a chill in the air, i cheer up. ‘i don’t mind when temperatures dip to freezing – it’s much better than when it’s boiling. i love cosying up in a coat and scarf, and sun on a cold, crisp day is better than hot sun. in fact, i fnd winter very romantic. a tropical beach at sunset does nothing for me, but a fne drizzle and a mist

over the sea is so beautiful, in a very british way. ‘i also enjoy the feeling of the days drawing in. We don’t make much of a fuss at christmas, but it’s nice to gear up for it in a low-key, family way. and i do love bonfre night. We go to a local frework display with all our friends and everyone has fun. it’s one of my favourite things. Winter has it all!’

‘A fne drizzle and mist over the sea is so beautiful, in a very British way’

Is winter your favourite season? We put the question to followers of our Facebook page…

106 | asda.com/magazine | noVember 2014

NO

says Kath Fraser, mum to Helen, nine, and Andrew, seven ‘i’d love to feel less gloomy about the cold and grey but for me, it’s summer all the way. That’s when i wake up and start feeling alive. ‘some of it’s just practical. in summer, we can head to the park or lido with no fuss, instead of me refereeing between the kids about what they fancy doing, then

yes 57% no 43%

trying to fnd everyone’s coats and gloves. my son, andrew, just wants to kick a ball about, all day, every day, so he’s happy out in the sun; and my daughter and i are happy because we’ll meet up with friends. ‘if a picnic’s involved, it’s even more fun – and even less work. We’ll just make sandwiches and maybe buy sausage rolls. i’m not constantly on puddle-watch or gritting my teeth because the kids are getting muddy. and the long days mean we can stay out later, too – i’m not hurrying them home from a freezing winter outing, so there are fewer rows. ‘on top of that, i feel so much better. even when we’re not on holiday, the whole season is so much more relaxed. i adore the feel of the sun on my skin, the freedom of summer clothes, and the green all around – and i’m a nicer person as a result. ‘it’s also things like being able to ask friends round for a barbecue – summer’s a more sociable time. in winter, everyone stays in watching TV. in summer, long, lazy saturday evenings go by in the company of good friends and family. Winter just can’t compete!’

Words: radHika HolmsTrom. illusTraTion: HannaH Warren. THe VieWs exPressed are solely THose oF THe conTribuTors

Playing in the snow versus long sunny days. Two readers give their views


INTRODUCING

FULL OF TASTE PLEASURE

Available in selected stores only, while stocks last.

Asda Magazine - Happy Halloween  

Asda Magazine - Happy Halloween

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