Page 1

FOOD

FASHION

HOMES

HEALTH

GIVEAWAYS

OCTOBER 2014

35+

The

PUB GRUB To cook at home

recipes inside

@Slow-cooked meals for chilly autumn days @Crumble gets a makeover @Make the most of plums

WIN! A VIP theatre trip to London

BEEF & ALE PIE


3 800020 420324

Subject to Availability. Mobile network charges may apply when using the Asda App.

® Reg. Trademark of Société des Produits Nestlé S.A.


October 2014

CONTENTS Cosy up with comfort food classics from pies and stews, to crumbles and cakes. Plus, kids’ toys, new-season fashion, fundraising fun, and more

53

PROMISES To provide family friendly meals that: Save you time and money ……………… Reduce your food waste by making the most of the pack sizes you’ll find in store

16

……………… Are nutritionally balanced, using everyday ingredients.

We love… 9 11

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

Toy cake sets Fun toys from George Home Top picks Check out our top buys this month

Food & drink 16 Spotlight on apples Crisp, juicy and delicious 20 Cider Meet the experts behind our Extra Special Vintage Cider

23 Plums Irresistible ways with this versatile fruit 34 Masterclass Make your best-ever chicken gravy 37 Weekday winners Easy family dinners 43 Slow & steady Get into the slow-cooking trend 47 Cooks’ tips Handy hints for cutting food waste 53 Pub food at home Whip up your favourite dishes

61 Soup in a flash Super ways to use up leftovers 65 Cooking for kids Classic oven-baked rice pudding 66 Five ways with… crumble Fresh ideas for this ever-popular dessert

Baking special 28 The upper crust Warm up with the ultimate flavour-packed pies

OCTOBER 2014 | ASDA.COM/MAGAZINE | 3


88

20

61

69

9

Fashion 81 83 84

87 88

George style Our warm and fuzzy statement coat Style notebook Top five must-haves for October The Autumn Checklist Essential looks for cooler days The final touch Classic accessories It’s a wrap Stylish new coats to beat the chill

Colour pop How to wear autumn’s vibrant shades 92 New season wardrobe The latest looks for men 94 Half-term heroes Cool kids’ gear for playdates

73 Stoptober Our top tips to help you quit smoking 77 Top 5 toys Our favourites 78 George Home Snuggle up in style with our new homewares collection 96 Up for grabs Win a trip This month to Lapland, plus more 13 Asda news National Curry fabulous family prizes Week, gift ideas, and more 98 The big debate Should 69 Tickled Pink Putting the you cook di�erent meals fun into fundraising! for kids and adults? 91

4 | ASDA.COM/MAGAZINE | OCTOBER 2014

ON THE COVER Beef & ale pie (p28) Photograph: Dan Jones Styling: Rob Merrett Food styling: Lorna Brash Asda editor Hannah McDermott Acting editorial editor Rachel Simhon Deputy editor Sally Shore Chief sub editor Kari Wilkin Senior sub editor Sue Sharrock 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

When you have finished 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.


Available in selected stores only, while stocks last.


! w e N

Glass bottle is not available for purchase, image is for illustration only. 1.75 litre bottle and 8x330ml can pack available in selected stores and online, whilst stocks last. Online delivery charges may apply.

*Reduction by one third of the calories than full sugar colas in GB, due to 37% sugar reduction, thanks to the presence of Stevia extract. Š2014 The Coca-Cola Company. Coca-Cola Life, the Dynamic Ribbon Device and the Contour Bottle are registered trademarks of The Coca-Cola Company.


Welcome to

This month

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. *AVAILABLE FROM THE BEGINNING OF OCTOBER. †£10 UNTIL 29 SEPTEMBER, THEN £12. PHOTOGRAPH: SHUTTERSTOCK

October

We’re raising money for breast cancer support through Tickled Pink – now an o�cial charity

There’s something about this time of year that makes me want to slow down. It’s less about fresh from the garden and more about long, slow cooking. Robust roasts and sumptuous stews. There’s nothing better than the anticipation a slowly cooked meal provides, filling the house with wonderful aromas and good food memories. I remember playing outside on Sundays and recognising the smell of our roast chicken, distinctive and di�erent from that of our neighbours’. Granny’s onion gravy, beef in Guinness, lamb studded with garlic, dipping bread in the chicken juices and trying not to get caught! This month’s magazine is crammed full of all things warming, nourishing and nostalgic, from pies to puds to gastro-pub favourites, with a little gravy thrown in for good measure. Enjoy.

I’ve got to have… …this stylish bag for life, created exclusively for Asda by designer Zandra Rhodes – 82p from the sale of each bag goes to Tickled Pink, which helps the fight against breast cancer. Bag*, £2.50 each

I want… …people to pick up our new Christmas Gift Guide. It’s in store from 9 October, so get a head start on your Christmas shopping!

HANNAH McDERMOTT Asda Editor

Pinata Cake, £10† (serves 24)

You’ve sent in loads of photos of your ‘surprise inside’ cakes, from the recipe in our July issue – now try our delicious new ready-made version (left). You’ll find it in store now.

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

OCTOBER 2014 | ASDA.COM/MAGAZINE | 7


Welove Tea parties are child’s play with our wooden toy cake sets from George Home

Wooden Birthday Cake*

£10 Contains 12 pieces, sliceable cake and removable candles

Wooden Cake Stand and Cakes**

£12 Contains cake stand and 8 treats PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. 100 DAY SATISFACTION GUARANTEE: IF FOR ANY REASON YOU ARE NOT SATISFIED WITH YOUR GEORGE OR GEORGE HOME PURCHASE, SIMPLY RETURN IT WITHIN 100 DAYS WITH PROOF OF PURCHASE FOR AN EXCHANGE OR REFUND. YOUR STATUTORY RIGHTS ARE NOT AFFECTED. UK MAINLAND STORES ONLY. EXCLUDES FRANCHISES. *AVAILABLE FROM 24 SEPTEMBER. **AVAILABLE FROM 5 NOVEMBER. PHOTOGRAPH: RIA OSBORNE. STYLING: TAMZIN FERDINANDO

OCTOBER 2014 | ASDA.COM/MAGAZINE | 9


Available in selected stores only, while stocks last.


SMART BUYS

Available in 14 great colours

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. *AVAILABLE FROM 22 SEPTEMBER. †GIFT SETS AVAILABLE FROM 21 SEPTEMBER. **UNTIL 31 DECEMBER 2014, ASDA WILL GIVE THE EQUIVALENT OF 1% OF THE INITIAL BALANCE ADDED ONTO THIS GIFT CARD TO TICKLED PINK, A REGISTERED CHARITY (CHARITY NUMBER 1153433) VIA ASDA TICKLED PINK TRADING LIMITED (COMPANY NUMBER 8807731)

A space-saving starter cot that’s perfect for rooms of any size. Kinder Valley Kai Compact Cot, £59

Try this season’s animalmotif trend with a George racoon bag*, £8

Top picks

Cute and tasty! Despicable Me Minion cake, £10

From fun accessories to gadgets and games, here’s some of our favourite choices this month Wherever you see these icons, the products are available online and in store

2

8 Wise owls will swoop on this carry-cup for drinks on the move. George Home travel mug, £4

Great gift sets† at amazing prices. Nivea Luscious Lip Tin and Glowing Gift Set; £6 each, or 2 for £8

Whizz up fresh smoothies in this blender with detachable bottle. George Home Twist & Go Blender, £20

Buy a Tickled Pink Gift Card and get a free key fob! Asda will make a 1% donation to the charity**. Gift Card, £1 to £500

Kids will love to get mixing, rolling, baking and icing with this kit. George Home Children’s Bakeware Set, £7

In store 26 September – or preorder at ASDA.com/ direct. FIFA 15 on PS4

OCTOBER 2014 | ASDA.COM/MAGAZINE | 11


Surprise Inside Cupcakes

Preparation Time: 40 minutes

Method

plus cooling time

1. Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Arrange the Edible Wafer Cupcake Cases spaced apart on a baking tray. 2. Put the margarine, sugar, Vanilla Extract and egg in a bowl. Sift the flour on top and then beat all the ingredients together using an electric whisk until well blended. 3. Divide the mixture between the Edible Wafer Cupcake Cases. Smooth the 6 Dr. Oetker Edible Wafer Cupcake Cases tops and bake in the oven for 20-22 minutes until risen, lightly golden and just firm to the touch. Transfer to a wire rack to cool. 65g (2½oz) baking margarine, softened 4. To decorate, using a small spoon, scoop out a piece of 65g (2½oz) caster sugar sponge from the centre of each cake and fill with 5ml (1tsp) Dr. Oetker Madagascan Vanilla Rainbow Popping Candy. Replace the scooped Natural Extract out cake on top, trimming if necessary, to snugly 1 large egg, beaten fit the top of the cake again. 75g (3oz) self raising flour 5. Follow the directions on the can of Easy Swirl. To Decorate: Starting in the middle of a cake, pipe the icing round in an anti-clockwise direction to cover Dr. Oetker Rainbow Popping Candy the top of the cake then continue piping round Dr. Oetker Vanilla Easy Swirl Cupcake Icing to form a swirl on top. Available in selected stores only, while stocks last. 6. Just before serving, sprinkle the cakes with a few more pieces of Rainbow Popping Candy. Your cakes are now Surprise Inside Cupcake (per 66g cupcake) ready to serve and enjoy! FAT SATURATES SUGARS SALT ENERGY

Cooking Time: 22 minutes Makes: 6 Ingredients

1142 KJ 273 KCAL

14%

High

High

High

Medium

13.6g 19%

3.4g 17%

24.4g 27%

0.4g 7%

of your reference intake. Typical energy values per 100g: 1731kJ/413kcal

For recipes and information on Dr. Oetker products, visit www.oetker co.uk, find us on Facebook or follow us on Twitter. facebook.com/DrOetkerBaking

@DrOetkerBakes


NEWS

THIS MONTH’S

news

Hot new homewares, National Curry Week, how to get ahead for Christmas, and much more

Great gadgets

PHOTOGRAPHS: GETTY IMAGES. PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY *KETTLES AVAILABLE IN STORE, TOASTERS AVAILABLE EXCLUSIVELY ONLINE

Looking for a kettle that’s built to last and looks great? We’ve added small domestic appliances to our George Home range, with 40 fantastic new products – and we’re so confident about the quality, they all come with a two-year warranty at no extra charge. Like the rest of our George Home range, they’re great value and stylish, too, with designs that match the trends in the rest of the George Home collection. Check out our pyramid kettles and toasters – available in cool colours and designs including Chalked Aqua, Putty, Polka Dot and Copper. George Home kettle*, £25, and toaster*, £25

Look out for our new Chef Special curries featured in next month’s magazine

ONE SCOOP OR TWO?

Spice up your life It’s National Curry Week from 13-19 October, so why not celebrate the nation’s favourite dish with one of our new Chef Special curries? They’re a great-value no-fuss alternative to takeaways. Available in store from 6 October – you’ll find them in the takeaway aisle.

If you love ice cream but hate waiting for it to thaw enough to scoop out, we have the solution. Our new Chosen by you Lovely Bubbly Chocolate Frozen Mousse, £2 (900ml; 22p/100ml) can be served ice-cold straight from the freezer – and of course, it’s totally delicious. OCTOBER 2014 | ASDA.COM/MAGAZINE | 13


NEWS

New apple, new name We’ve got an exciting new type of apple in store – and you named it for us! When our suppliers first brought the new fruit to us, it was known simply as Apple 65. We held a competition asking our customers to come up with a better name, and you did – Golden Fizz. Exclusive to Asda, the apple looks like a Golden Delicious, but tastes sharper, with a distinct ‘fizz’ – hence the name. Golden Fizz apples are available now in the majority of our stores.

WE’VE GOT CHRISTMAS WRAPPED

Boost your bonus IT’S PLAY TIME! Give the kids a real treat with our 2-for-£14 toys deal. There’s more than 50 popular toys to choose from, including Transformers Movie One Step Changers, £9; Barbie Beauty on the Go Blockbuster set, £9.97, and Little Tikes Jungle Play Pad, £12. Available in store and online, they’re ideal for kids’ birthdays and other special days.

THE PERFECT PRESENTS You’ll find all your favourite brands in our amazing 2-for-£8 gifts range†, from Disney Princess and Spider-Man toys, to toiletries including Gillette and Lynx for him. Or pamper Mum with this luxurious Dove Travel Minis Set, £6 each, 2 for £8. Treat your loved ones – these savings are too good to miss.

14 | ASDA.COM/MAGAZINE | OCTOBER 2014

Don’t forget to keep topping up your Christmas Savings Card until Bonus Day, on 16 November 2014. That’s when we’ll add a special bonus – and the more you’ve saved, the bigger it will be*. Pick up a savings card or top up your card today in store or online at ASDA.com/giftcards.

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. *SAVE UP TO £144 AND EARN UP TO A £6 BONUS. †ALL GIFTS AVAILABLE FROM 21 SEPTEMBER

If you’ve already started to plan your Christmas, check out our brilliant Gift Guide. Available in stores from 9 October, it’s packed with ideas for all the family – even your pets. Plus, you’ll find all you need to transform your home into a festive fun palace.


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Available in selected stores, whilst stocks last. ROBINSONS and the Robinsons Arch device are registered trademarks of Robinsons Soft Drinks Limited. BRV87171_14


BRAMLEY With more acid and less sugar than most eating apples, this cooking variety is best baked or stewed. The cooked white flesh has a melt-in-themouth texture, making them perfect for dishes such as apple crumble. TIP Cook big batches and freeze in bags – they’ll last for up to six months. Their thick skin means they’re ideal for stu�ng, too – bake, hollow out the flesh then fill with dried fruits and nuts.

SPOTLIGHT ON...

Apples They don’t just keep the doctor away! Add fresh flavours to both sweet and savoury recipes with this versatile fruit From crisp, tangy Braeburns to sweet, crunchy Galas, there are so many di�erent types of apples. In fact, you’ll find 10 varieties in store. They all fall into two categories – ‘cooking apples’ like Bramleys, which are too sour to eat raw, and ‘eating apples’, which are great for snacking and cooking. I love Braeburns and homegrown Cox apples in baked tarts, as they hold their shape well. And you can’t beat an apple pie made with spiced Bramleys for a warming treat. When buying fruit, look for firm apples with no blemishes or wrinkles on the skin, then store in a cool, dark place. Damon Johnson, Head of Produce Quality

16 | ASDA.COM/MAGAZINE | OCTOBER 2014

GALA Galas have a mild, aromatic flavour and lovely crunchy texture that make them perfect for snacking. They’re usually quite small, so a handy size for kids’ lunchboxes. TIP Their delicate flavour works well in salsas and salads, or partnered with richer tasting fruits such as blackberries. Or team with stronger tasting apple varieties in cooked dishes.


BRAEBURN Crisp and tangy, Braeburn apples are closely related to the Granny Smith variety. Their skin is thin and crisp, while the creamy flesh is deliciously sweet yet slightly tart. TIP Peel, finely chop and mix into bread or mu�n dough to add sweetness and bite. Or use raw in savoury dishes such as coleslaw.

GOLDEN DELICIOUS These mellow, sweet apples are delicious raw, or cooked and pureed in sauces for pork and other savoury dishes. Their thin skin also adds texture to pies when baked. TIP Try cooking Golden Delicious with a variety of eating and cooking apples in pie and cake recipes, for a greater range of flavours.

OCTOBER 2014 | ASDA.COM/MAGAZINE | 17


BRAMLEY

GOLDEN DELICIOUS

Preheat the oven to 200C/ 180C Fan/Gas 6. Cut out rounds of puďż˝ pastry and score borders with a knife. In a pan, saute thin slices of Bramley apples in butter until soft. Drizzle with honey and heat through. Arrange the slices in the tarts, skinside up. Bake for 25-30mins until the pastry is golden. Sprinkle with icing sugar.

Cut Golden Delicious apples into chunks and thread on skewers with bite-size pieces of Extra Special pork sausage and cubes of red onion. Brush with oil and a little honey, and then cook under a preheated grill for 10-12mins until the sausages are cooked through. Serve with rice and peas.

BRAEBURN

Wine poached apples Pour a bottle of red wine into a pan. Add cinnamon, a sprinkling of sugar and orange zest and juice. Bring to the boil. Add peeled but unsliced Braeburn apples. Simmer on a medium heat for 30mins, then set the apples aside. Reduce the liquid to a syrup. Pour the syrup over the apples and serve with Greek yogurt.

Why not try? Apple salsa Chop 1 Gala apple into cubes, and toss with chopped baby tomatoes, finely diced red onion and red chilli, raisins and a dash of cider vinegar. Add fresh lime juice and scatter over fresh herbs. Perfect served with crackers or Melba toast.

18 | ASDA.COM/MAGAZINE | OCTOBER 2014

Apple & sausage skewers

When apples are cut, the flesh turns brown after being exposed to oxygen. To prevent this, simply brush with fresh lemon juice and store in the fridge until ready to use.

Tip

GALA

Apple, Brie & pecan salad Thinly slice Gala apples and set aside. Roughly chop pecan nuts, then lightly toast. Toss with finely chopped shallots and bite-size pieces of Brie cheese. Mix a dressing of olive oil, red wine vinegar and Dijon mustard. Toss all the ingredients with a bag of Fresh tastes Baby Leaf Salad. Serve immediately.

PHOTOGRAPHS: JONATHAN KENNEDY. STYLING: LINDA BERLIN

Honey & apple individual tarts


Rich pickings Juicy Herefordshire apples and aged oak vats make our Extra Special Vintage Cider wonderfully refreshing. Meet the producers who create it 20 | ASDA.COM/MAGAZINE | OCTOBER 2014


PRODUCERS

*CIDER UK REPORT, MINTEL. 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. PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. WORDS: MARILYN WRIGHT. PHOTOGRAPHS: ALUN CALLENDER, ALAMY

THE MASTER BLENDER Henry Weston ensures only the best apples are selected

THE CIDER EXPERT Nestled among acres of their own apple orchards, Westons Cider is at the heart of Herefordshire’s cider-making tradition. ‘We’re blessed with wonderfully fertile soil and a sheltered position, so our cider apples really thrive,’ says Director Henry Weston. His great-grandad founded the company in 1880, and Henry is the fourth generation of his family to produce cider in the pretty village of Much Marcle. Today, all those years of expertise are being used to produce Asda Extra Special Vintage Cider – a sparkling cider with a refreshingly dry, crisp finish. ‘Cider needs to mature to develop

its full character and we make ours extra special by maturing it in old oak vats. ‘The vats were used in my great-grandad’s time – they are our secret ingredient as the aged oak imparts a richer, more complex flavour to the juice,’ says Henry. Cider is enjoying a rise in popularity, with UK sales up 5% in a single year, according to new research*. So what makes cider a star performer? Quality ingredients and traditional production methods, says Henry. ‘Good-quality cider needs good-quality fruit and the know-how to turn it into something special.’ After 130 years, that’s something Westons has by the vat-full.

‘We make our cider extra special by maturing it in old oak vats. The vats were used in my great-grandad’s time – they’re our secret ingredient.’

Henry’s nephew Guy Lawrence is a talented cider maker who’s an expert in the careful art of blending and tasting. He works his magic once the cider has matured. Guy says, ‘There are several varieties of cider apple. The juicy Dabinett and Michelin apples we grow in our orchards are deliciously bittersweet. They blend together to produce a fantastic-tasting cider, so we chose them for Asda Extra Special Vintage Cider.’ The apples are harvested from October until late December. They’re checked for quality and washed,

then state-of-the-art presses squeeze out every drop of juice. This is fermented in stainless-steel tanks, before being slowly matured in the oak vats. Guy says, ‘We allow the juice to mature for up to a year for a fuller flavour.’ He regularly checks the flavour quality, blending the juice from the two apple varieties according to his unique recipe. The result is a wonderfully refreshing cider that’s also brilliant for cooking in casseroles and sauces. Allow it to simmer with the other ingredients to give your dish a deep, fruity flavour.

Guy Lawrence checks quality and consistency at every stage

Tasting notes With a fruity dry flavour and soft sparkle, ‘there’s a hint of caramel and a bittersweet tang,’ says Guy. ‘Delicious served chilled with a ploughman’s, or with roast pork.’ Asda Extra Special Vintage Cider (500ml), £1.98

OCTOBER 2014 | ASDA.COM/MAGAZINE | 21


IT’S GREAT TO BAKE…


FLAVOUR OF THE MONTH

Plums From cakes and desserts to savoury sauces, this versatile stone fruit really is a plum choice for cooking

We’ve used Angelino plums from Italy in these recipes, but you can use whichever type is in season – just make sure they’re ripe. Di�erent varieties vary in sweetness, so you may need to slightly adjust the amounts of sugar.

Plum & almond cake Moist, glazed plums team beautifully with almonds SERVES 10 READY IN 1HR 10MINS PRICE PER SERVING 36p 125g butter, softened, plus extra for greasing 125g caster sugar 2 large eggs 125g self-raising flour, sifted Zest 1 lemon, finely grated 50g ground almonds 5–6 medium-size plums, halved and stoned 8–10 whole almonds 1tbsp redcurrant jelly

1 Preheat the oven to 180C/ 160C Fan/Gas 4. Grease and line the base of a deep 20cm sandwich tin. 2 Beat the butter and sugar until light and creamy. Add one egg and beat well, then beat in the other egg with a spoonful of the flour. 3 Gently fold in the rest of the flour, lemon zest and

ground almonds. Put in the cake tin and level the top. 4 Arrange the plums on top, skin-side down, then the whole almonds. 5 Bake for 35-45mins or until a skewer inserted into the centre comes out clean. 6 Melt the redcurrant jelly in a pan and brush on top of the cake to serve. Each 86g serving contains: ENERGY

FAT

1,119KJ High 268KCAL 16g 13% 23%

SATURATES SUGARS High Med

7.3g 37%

16g 18%

SALT Med

0.4g 7%

of your reference intake. Typical energy values per 100g: 1,309kJ/314kcal

OCTOBER 2014 | ASDA.COM/MAGAZINE | 23


Duck with oriental plum sauce This tangy sauce cuts through the rich flavours of the duck, but also works well with chicken or pork SERVES 4 READY IN 1HR PRICE PER SERVING £3.45 1tbsp sunflower oil 2cm piece root ginger, peeled and grated 1 level tsp Schwartz Chinese 5 Spice (or use 2 star anise, 2 cloves, 1 good pinch fennel seeds, 1 /4 level tsp cinnamon) 400g ripe plums, stoned and roughly chopped 2tbsp sweet chilli sauce 2tbsp Amoy Reduced Salt Soy Sauce 1tbsp cider vinegar 25g brown sugar

50ml apple juice 4 duck breast fillets Green veg and noodles, to serve 1 Heat the oil in a pan, then cook the ginger over a low heat for 2-3mins. Add the Chinese 5 spice (or star anise, cloves, fennel seeds and cinnamon) and stir over a low heat for a minute. 2 Add the plums, sweet chilli sauce, soy sauce,

When stoning plums, cut along the natural groove and twist apart. This should be easy if ripe.

24 | ASDA.COM/MAGAZINE | OCTOBER 2014

vinegar, sugar and apple juice. Cover and heat until simmering. Cook over a low heat for 15mins. Stir often. 3 Remove the lid and simmer, uncovered, for 20-30mins until thickened. 4 Meanwhile, preheat the oven to 200C/180C Fan/ Gas 6. Pat the skin of the duck breasts dry with kitchen roll, then score the skin with a knife. Take care not to cut into the flesh. 5 Put the duck, skin-side down, in a cold frying pan. Cook over a medium heat for 5mins, until liquid fat runs out and the skin turns golden and starts to crisp.

6 Drain o� the fat – you can store it in the fridge to use for cooking roast potatoes. Then turn the breasts and cook the other side for 1min. Transfer to a roasting tin and cook in the oven for 9-15mins, depending on how pink you like the meat. Leave to rest for 10mins. 7 Remove the cloves and star anise, if using, from the sauce. Spoon a little over the duck, season with black pepper and serve with green veg and noodles. Each 315g serving contains:

1 of your 5-a-day

ENERGY

FAT

SATURATES SUGARS

SALT

2,390KJ High High Med Med 575KCAL 41g 11.4g 19.7g 1.3g 29% 59% 57% 22% 22% of your reference intake. Typical energy values per 100g: 758kJ/182kcal


FLAVOUR OF THE MONTH

Sticky spiced plums Cinnamon and vanilla add extra depth to the sweetness of the sugary ripe plums SERVES 6 READY IN 30MINS PRICE PER SERVING 27p 450g plums, halved and stoned 1 vanilla pod (or use 1/4tsp Extra Special Vanilla Bean Extract) 1 cinnamon stick 200ml apple juice 2tbsp clear honey 1 Preheat the oven to 180C/ 160C Fan/Gas 4. Put the plums in an ovenproof dish, skin-side down. 2 Make a cut all along the vanilla pod so the tiny black seeds are exposed. Add the

pod or vanilla bean extract to the dish of plums, along with the cinnamon stick. 3 Mix the apple juice with the honey and pour over. Cover the dish with a lid or foil and bake for 15-25mins or until the plums are tender but still retain their shape. The cooking time will depend on how ripe they are, so check after 15mins. Each 115g serving contains:

1 of your 5-a-day

ENERGY

FAT

268KJ Low 63KCAL 0g 3% <1%

SATURATES SUGARS Low Med

0g <1%

14g 16%

SALT Low

0g <1%

of your reference intake. Typical energy values per 100g: 233kJ/55kcal

OCTOBER 2014 | ASDA.COM/MAGAZINE | 25


FLAVOUR OF THE MONTH

Plum brandy Adding plum stones to this fruity brandy gives it a warming, nutty flavour. It'll keep for 9 months MAKES 1L (2 X 500ML BOTTLES) READY IN 15MINS PLUS 10 WEEKS MATURING PRICE PER SERVING 51p PER 25ML

1 Halve and stone the plums. Crack 4 of the plum stones with a hammer. Divide all the stones between 2 small pieces of muslin and tie into parcels with string. 2 Divide the plums between 2 x 1L storage jars. Add a parcel of stones to each jar. Divide the sugar and brandy between the jars, and tightly screw on the lids. 3 Keep in a dark cupboard for 6 weeks. Shake the jars

gently every few days until all the sugar has dissolved, then leave to settle. 4 After 6 weeks, remove the stones, then return to the cupboard and store for another 4 weeks. 5 Pour the brandy into clean bottles (see our sterilising tips at ASDA.com/recipes), leaving the fruit in the jars. For a clear liqueur, strain through a co�ee filter first. The fruit is delicious to eat (though very alcoholic). Each 25ml serving contains: ENERGY

215KJ 51KCAL 3%

FAT SATURATES SUGARS Low Low High

SALT Low

0g 0%

0g 0%

0g 0%

3.5g 4%

of your reference intake. Typical energy values per 100g: 860kJ/206kcal

This jewel coloured liqueur makes a great gift. You could also use vodka instead of brandy in this recipe.

For our meringue plum fool recipe, go to ASDA.com/recipes 26 | ASDA.COM/MAGAZINE | OCTOBER 2014

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: ROB MERRETT

500g plums 175g granulated sugar 1L bottle brandy


Simply inspirational. Truly convenient. Totally delicious. Look out for the delicious new range from The Funky Fish Kitchen along with all your favourites.

An exciting new range of mealtime ideas that taste delicious served with either a crispy salad, potatoes and your favourite seasonal vegetables or why not try with rice or pasta.

Find me in the chilled fish aisle Available in selected stores only, whilst stocks last


Baking Special PART 4

The upper

CRUST A flavour-packed pie makes a delicious, warming meal that’s always a hit with the family – especially when it’s homemade. The secret to successful pie-making is a wonderfully crisp and tasty pastry lid. So whether you choose a crumbly shortcrust pastry, a light, flaky rough-pu� pastry, or take a shortcut by using ready-rolled filo, simply follow our step-by-step recipes for pie perfection.

Beef & ale pie Cooking the meat slowly with ale, on a low heat, gives this dish a really hearty, rich flavour SERVES 8 READY IN 4HRS PLUS CHILLING PRICE PER SERVING £1.16 125g butter 700g Butcher’s Selection Diced Beef 215g plain flour, plus extra for rolling out 2tbsp vegetable oil 1 small onion, chopped 250g mushrooms, quartered 1tbsp chopped flat-leaf parsley

200ml ale 150ml hot beef stock 1 egg, beaten 1 Preheat the oven to 150C/130C Fan/Gas 2. Wrap 75g of the butter in clingfilm and put in the freezer. Cut the rest into small cubes and chill. 2 Put the beef in a bowl and sprinkle over 15g of the flour. Season, then toss to coat the meat. 3 Heat half the oil in a large frying pan, add the onion and mushrooms, and cook until soft. Transfer to a casserole dish using a slotted spoon. Add the rest

28 | ASDA.COM/MAGAZINE | OCTOBER 2014

of the oil to the pan and cook the beef in batches until browned. Add to the casserole dish with the chopped parsley. 4 Add a little of the ale to the pan and bring to the boil, stirring in with the meat juices. Pour over the meat in the casserole dish, then add the rest of the ale and the stock. Cover and cook in the oven for 2hrs 30mins. Put in a pie dish and leave to cool. 5 Meanwhile, mix the remaining 200g flour and a pinch of salt in a large bowl, then rub in the chilled, cubed butter using your fingertips. Add 3-4tbsp chilled water to make a soft, but not sticky, dough. 6 Roll the dough out to a rectangle, about 12cm x 17cm, on a floured surface. Mark into 3 even sections. Grate half the frozen butter over two-thirds of the pastry. Fold the unbuttered

piece over to cover half the buttered piece, then fold over again to cover the rest. 7 Roll out to a rectangle again. Grate the rest of the butter over two-thirds of the dough and repeat the folding. Roll and fold twice more, wrap in clingfilm and chill for at least 30mins. 8 Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry to the thickness of a pound coin. Cut out a pastry lid large enough to cover the dish, plus a long, thin strip to go round the edge. Dampen the edges of the dish then drape the strip of pastry over it. Cover with the pastry lid. Crimp the edges. 9 Cut 2 slits in the middle, to allow steam to escape, and brush with beaten egg. Bake for 35-40mins. Each 228g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,548KJ Med High Low Low 370KCAL 19.3g 9.7g 1.7g 0.6g 19% 28% 49% 2% 10% of your reference intake. Typical energy values per 100g: 679kJ/163kcal

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. *£1 FROM 9 OCTOBER 2014

Take a rich, savoury filling, top with a crisp pastry lid – and you’ve got the ultimate comfort food. Learn how to make the perfect pie in part four of our Baking Special


Short of time? Use Chosen by you Ready Rolled Pu� Pastry, £1.30* (375g; 35p/100g), to top your pie

COVER RECIPE

Rough puff This buttery, flaky pastry is easier to make than pu� pastry and takes half the time (but tastes as good)

OCTOBER 2014 | ASDA.COM/MAGAZINE | 29


Baking Special PART 4

Spinach, pine nut & feta pie V This combination of fresh, tasty spinach, tangy feta and crispy filo pastry is a classic dish in Greece SERVES 8 READY IN 1HR PRICE PER SERVING £1.25 4 x 160g bags Fresh tastes Washed Baby Spinach 1 onion, chopped 1tsp olive oil 400g feta, crumbled 25g pine nuts, toasted 2tsp dried oregano

2tbsp chopped dill Pinch ground nutmeg (optional) 2 eggs, lightly beaten 6 sheets ready-made filo pastry, each cut in half 40g butter, melted

30 | ASDA.COM/MAGAZINE | OCTOBER 2014

1 Preheat the oven to 190C/ 170C Fan/Gas 5. Cook the spinach in batches in a large frying pan over a medium heat, stirring frequently, until wilted. Tip into a large sieve over a bowl and press with the back of a spoon to get rid of excess water. 2 Wipe out the pan and cook the onion in the oil for 3-4mins, stirring often. Mix into the spinach with

the feta, pine nuts, oregano, dill, nutmeg (if using) and eggs. Transfer to a pie dish. 3 Brush the sheets of filo with the melted butter and loosely crumple with your hand. Put on top of the pie filling to cover. 4 Bake for 30-35mins. Each 212g serving contains:

1

of your 5-a-day

ENERGY

FAT

SATURATES SUGARS

SALT

1,369KJ Med High Low High 329KCAL 20.9g 10.3g 3.5g 2.4g 16% 30% 52% 4% 40% of your reference intake. Typical energy values per 100g: 644kJ/155kcal

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST

Filo Available ready-made in paper-thin sheets. All you have to do is brush with melted butter or oil before baking Jus-Rol Filo Sheets, £1.80 (270g; 67p/100g)


Herby pastry Mixing fresh chopped herbs into shortcrust pastry dough adds flavour and interest. You could also use dried herbs

Chicken, leek & Stilton pie The mild flavours of the leeks perfectly complement the rich, creamy Stilton SERVES 8 READY IN 2HRS PLUS CHILLING PRICE PER SERVING 94p 200g plain flour, plus extra for rolling out 100g butter, chilled and cut into cubes, plus 25g for the filling 2tsp chopped fresh thyme leaves

3tbsp chopped flat-leaf parsley 3 chicken breast fillets, cut into equal-sized cubes 500g pack Asda Chicken Stock

1 large leek, trimmed and sliced 12 Chantenay carrots, halved 25g plain flour 100g creme fraiche 125g Stilton, crumbled 1 egg, beaten 1 In a bowl, mix the flour with a pinch of salt. Rub in the chilled 100g butter using your fingertips. Add

the thyme, 1tbsp of the parsley and 2-3tbsp chilled water. Mix to make a firm, but not sticky, dough. Wrap in clingfilm and chill in the fridge for at least 30mins. 2 Put the chicken in a pan with the stock. Cover and simmer for 10mins. Add the leeks and carrots, and simmer for another 10mins. 3 Lift out the chicken, leeks and carrots and put in a pie dish. Boil the stock, uncovered, for 15mins to reduce it. Measure out 300ml of the stock. Pour out the rest from the pan and set aside â&#x20AC;&#x201C; you can freeze this to use later. 4 Melt 25g butter in the pan and stir in the flour. Gradually whisk in the reserved stock, then heat until boiling, whisking all the time. Remove from the heat and stir in the rest of the parsley, the creme fraiche and Stilton. Pour over the chicken and leave to cool. 5 Preheat the oven to 200C/180C Fan/Gas 6. Roll out the pastry to about the thickness of a pound coin. Cut out a pastry lid large enough to cover the dish, plus a long, thin strip to go round the edge. Dampen the edge of the dish and drape the strip of pastry over it. Cover with the pastry lid. Crimp the edges. 6 Cut 2 slits in the middle, to allow steam to escape, and brush with beaten egg. Bake for 35-40mins. Each 290g serving contains:

1

of your 5-a-day

ENERGY

FAT

SATURATES SUGARS

SALT

1,867KJ High High Low Med 448KCAL 26.8g 15.9g 6.4g 1.2g 22% 38% 80% 7% 20% of your reference intake. Typical energy values per 100g: 643kJ/154kcal

OCTOBER 2014 | ASDA.COM/MAGAZINE | 31


Moroccan spiced lamb pie The lamb and squash are infused with the flavours of the spices in this fragrant, flavoursome pie

Baking Special PART 4

SERVES 8 READY IN 3HRS PLUS CHILLING PRICE PER SERVING £1.30 dough. Wrap in clingfilm and chill for at least 15mins. 4 Preheat the oven to 190C/ 170C Fan/Gas 5. Roll the pastry out to the thickness of a pound coin. Cut out a pastry lid slightly larger than the tin. Cover with the pastry lid, letting it overlap the edges slightly, then lightly press down all along the edges. Cut 2 slits in the middle of the lid, to allow steam to escape. 5 Brush with beaten egg and bake for 45-50mins. Each 280g serving contains:

1

of your 5-a-day

ENERGY

FAT

SATURATES SUGARS Low

1,580KJ Med High 378KCAL 19.1g 9.6g 19% 27% 48%

8g 9%

SALT Med

1g 17%

of your reference intake. Typical energy values per 100g: 553kJ/132kcal

1 Heat the oil in a large pan over a medium heat, then add the onion and celery and cook for 5mins. Remove with a slotted spoon. Turn up the heat, add the lamb and brown in 2 batches. Stir in the spices and cook for 1min. 2 Return the onion to the pan with the tomatoes, apricots, tomato puree and stock, and pour into the pan. Stir well, cover and simmer for 2hrs until tender, adding the squash for the last 30mins. Transfer to a small roasting tin and cool. 3 Meanwhile, mix the flour and a small pinch of salt in a bowl. Rub in the butter, using your fingertips. Add 2-3tbsp chilled water to make a firm, but not sticky, 32 | ASDA.COM/MAGAZINE | OCTOBER 2014

Shortcrust For crumblier, ‘shorter’ shortcrust pastry, replace a third of the butter with lard or Trex

PHOTOGRAPHS: STUART OVENDEN. STYLING: DAVINA PERKINS. FOOD STYLING: DENISE SMART

1tbsp olive oil 1 red onion, chopped 1 celery stick, sliced 2 x 300g packs Butcher’s Selection Diced Lamb 1 level tsp each paprika, ground cumin and mild chilli powder 390g carton chopped tomatoes 50g dried apricots, halved 2tbsp tomato puree 250ml lamb stock (made with 1 stock cube) 600g butternut squash (peeled weight), cut into 2cm cubes 200g plain flour, plus extra for rolling out 100g butter (chilled), cut into cubes 1 egg, beaten


Each 512g serving contains: ENERGY

FAT SATURATES SUGARS SALT

3599 KJ High High Low High 860KCAL 31.2g 15.4g 4.6g 2.1g 43% 45% 77% 5% 35% Of your reference intake. Typical energy values per 100g: 703kJ/168kcal

For the tastiest meal get in line. We have. Asda fresh cod and haddock is 100% line caught in the cold clear waters of Norway to make the most delicious meals for your family. Find it in the chiller. Norwegian cod and haddock carbonara Serves 4 260g Norwegian cod �llets, no skin 240g Norwegian haddock �llets, no skin 400g tagliatelle 100g bacon 2 cloves garlic 4 eggs 300ml light sour cream 150g Parmesan cheese basil, fresh

2

Cut the �sh into strips, bacon into thin strips. Finely chop the garlic. Fry bacon in dry frying pan until golden and crispy. Add dash of oil. Place �sh and garlic with the bacon. Keep at low temp for approx. 3 minutes. Mix the eggs and sour cream in a bowl. Add cooked and drained pasta, then �sh, bacon and garlic. Gently stir through. Serve with Parmesan and chopped basil sprinkled over. For more recipes visit seafoodfromnorway.co.uk

7

£ £4 each

Available in selected stores only, while stocks last.


The classic chicken gravy

SKILL Making gravy

Get the most from your roast by making your best-ever gravy using leftover juices. Just follow our simple step-by-step guide...

You can tweak our classic gravy recipe to suit any meat or dish

Glynis McGuinness Food Editor

Making gravy from scratch is easy, plus it makes the most of the flavour-packed meat juices you might otherwise throw away. While you can use stock made from a cube, itâ&#x20AC;&#x2122;s tastier if you make your own, plus you can control the amount of salt in it. I add a splash of wine, but there are lots of other ways to give your gravy a delicious twist â&#x20AC;&#x201C; see my tips opposite. 34 | ASDA.COM/MAGAZINE | OCTOBER 2014


MASTERCLASS For the stock Chicken stock makes a great all-purpose base for making gravy for any roast meat, or for flavoursome soups.

1

2

3

Classic chicken gravy Granules are great when you’re in a rush, but you can’t beat this delicious homemade gravy. It’s best created with stock you’ve made yourself – see our recipe for chicken stock (right) – but if you’re preparing gravy for other meats, use a stock cube made up with the cooking water from your vegetables. SERVES 6 READY IN 15MINS PRICE PER SERVING 1p The juices from a roast chicken 40g flour 500-600ml stock (fresh or frozen)

PHOTOGRAPHS: ADRIAN LAWRENCE. STYLING: JENNY IGGLEDEN

1 Carefully pour o� most of the juices from the roasting tin, leaving about 2tbsp in the tin. If your cooker has an induction hob, or if you don’t have a roasting tin with a strong base, transfer the 2tbsp juices to a pan.

2 Sprinkle the flour over the liquid and stir with a wooden spoon to form a paste – stir all over the tin or pan, reaching all the way into any corners. 3 Put the roasting tin on the hob over a low heat and stir continuously, dislodging any meat stuck to the base. Keep stirring until the mixture turns a pale brown – this is a sign the flour is starting to cook.

4 With a wire whisk, slowly mix in the stock. Return to the hob and heat, while whisking, until simmering, to get a smooth gravy. Simmer for 2-3mins, stirring, until it thickens. If there are lumps, pass it through a sieve or blitz with a hand-held blender.

ODiscard any skin from a chicken carcass, then put it in your largest pan. OAdd 1 carrot and 1 small onion, both halved, 1 small stick of celery, sliced, a sprig of fresh thyme, a bay leaf and 8 black peppercorns. Then add enough water to cover the bones and vegetables. OCover and simmer for 90mins. Strain through a sieve into a pan. Simmer, uncovered, for 30mins until reduced. Taste and season with a little salt. OCool the stock, then remove any fat on the surface. Store in the fridge for up to 3 days, or in the freezer for 3 months.

Each 96g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

310KJ Med Low Low Med 75KCAL 5.6g 0.7g 0.1g 0.5g 4% 8% 4% <1% 8% of your reference intake. Typical energy values per 100g: 324kJ/78kcal

Glynis’ tips & variations For gravy to go with beef, lamb or pork, use the juices in the roasting tin, plus stock made from a beef, lamb or pork cube, or use ready-made stock. Roasting root veg in the tin with the meat adds more flavour to your gravy.

A generous splash of wine, sherry or Madeira enhances the flavour of any gravy. If using wine, simmer for a few minutes in a small pan before adding, for a more rounded taste.

in 1-2tsp redcurrant jelly or cranberry sauce.

Add a fruity, rich flavour to your gravy by stirring

For tasty, tangy gravy that’s brilliant with beef

Give gravy for lamb a twist with chopped fresh mint, or a spoonful each of mint sauce and redcurrant jelly.

or sausages, add a dash of brown sauce. My motherin-law did this and the whole family loved it. For a cheat’s onion gravy, add some caramelised onion chutney to your freshly made gravy, or see our recipe (below).

Onion gravy For a delicious onion gravy that’s easy to make, thinly slice 2 onions and cook in a pan with 2tsp oil and 15g butter over a very low heat, stirring often, until soft and translucent. Add 1/2tsp sugar, cover, and cook for 5mins, until golden brown. Stir in 2tbsp flour, then add 300ml stock. Simmer, stirring often, for 8-10mins. Add 1tbsp balsamic vinegar and serve.

Each 100g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

264KJ Low Low Low Low 63KCAL 2.9g 1.3g 3.3g 0.3g 3% 4% 7% 4% 5% of your reference intake. Typical energy values per 100g: 264kJ/63kcal

OCTOBER 2014 | ASDA.COM/MAGAZINE | 35


WEEKDAY WINNERS

Warming dinners Quick and easy weekday meals for those chilly autumn evenings

91p per serving

PHOTOGRAPHS: HOWARD SHOOTER. STYLING: JENNY IGGLEDEN. FOOD STYLING: EMILY JONZEN

Tip This tasty and economical bake freezes well, so why not double up and make an extra dish for another day?

Spicy beef pasta bake Minced beef, tomatoes and spices are always a winning combination in Asian and South American dishes, and this recipe is every bit as tasty if you use pork or turkey mince SERVES 6 READY IN 45MINS PRICE PER SERVING 91p 300g penne 1tbsp olive oil 1 medium onion, finely chopped 500g pack Butcherâ&#x20AC;&#x2122;s Selection Reduced Fat Beef Mince 1tsp crushed dried chillies (optional) 2 x 390g cartons Chosen by you Chopped Tomatoes With Chilli & Peppers 200g Chosen by you frozen Sliced Mixed Peppers

75g bread (1-2 days old) 50g Chosen by you 30% Less Fat Light Mature Cheese, grated 1 Preheat the oven to 180C/160C Fan/Gas 4. 2 Bring a large pan of salted water to the boil. Add the pasta and stir well. Bring back to the boil, stir again, then simmer for 8-9mins. Drain and set aside. 3 Heat the oil in a large

frying pan over a medium heat. Add the onion and cook for 2-3mins until soft but not coloured. 4 Add the mince and cook, using a wooden spoon to break up clumps, until brown. Stir in the chillies and tomatoes. Heat through, then add the peppers and cook for another 2-3mins. 5 Whizz the bread into crumbs in a processor, or

with a hand-held blender, then mix in the cheese. 6 Put the cooked pasta into a large ovenproof dish. Pour over the mince mixture. Stir it all together, then sprinkle on the cheese and breadcrumbs. Bake in the oven for 12-15mins, until the topping is golden. Each 419g serving contains:

1

of your 5-a-day

ENERGY

FAT

1,942KJ Med 462KCAL 15g 23% 21%

SATURATES SUGARS High Low

SALT Low

6.4g 8.2g 0.4g 32% 9% 7%

of your reference intake. Typical energy values per 100g: 464kJ/110kcal

OCTOBER 2014 | ASDA.COM/MAGAZINE | 37


Tuna steaks with spinach rice We’ve used frozen tuna steaks rather than fresh, as they’re cheaper and more convenient, but both work well. If you don’t like tuna or want a change, use salmon instead SERVES 4 READY IN 40MINS PRICE PER SERVING £1.44 300g brown rice Olive oil, to grease 400g bag Chosen by you Cook From Frozen Tuna Steaks 50g bread (1-2 days old) Zest 1 lemon, plus 1tsb juice 100g pitted black olives, roughly chopped 2tbsp capers 160g washed baby spinach

1 Preheat the oven to 190C/170C Fan/Gas 5. 2 Bring a large pan of water to the boil. Add the rice, bring to a simmer and stir. Cook for 25-30mins. 3 Meanwhile, grease a large piece of foil then put the tuna steaks in the centre in a single layer. Fold in two sides of the foil to meet over the fish, then fold the

edges tightly together to form a secure pasty-shaped parcel. Cook for 10mins. 4 Meanwhile, whizz the bread into crumbs in a processor or with a handheld blender. Mix with the lemon zest and juice, olives and capers. 5 Take the tuna out of the oven, then carefully open the parcel and drain o� the

liquid. Top with the olive mixture and reseal. Return to the oven to cook for another 10-12mins, until the breadcrumbs are golden. 6 Wilt the spinach in a large pan, then stir through the rice and serve with the tuna. Each 379g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

2,090KJ Low Low Low Med 496KCAL 11.5g 2.5g 0.1g 1.6g 25% 16% 13% <1% 27% of your reference intake. Typical energy values per 100g: 551kJ/131kcal

£1.44 per serving

Tip

If you have any leftovers, use them to make a delicious cold lunch for the next day. Just break up the tuna and mix it with the rice and a little mayo 38 | ASDA.COM/MAGAZINE | OCTOBER 2014


WEEKDAY WINNERS

Tip Any root vegetables will taste delicious in this dish, so it’s great for using up leftover uncooked parsnips or butternut squash

£1.29 per serving

Herby pork bake This one-dish meal is perfect for when you’re in a rush – and there’s hardly any washing up. And it’s equally tasty made with Chosen by you Creamy Peppercorn Pour Over Sauce SERVES 4 READY IN 40MINS PRICE PER SERVING £1.29 1 red onion, cut into wedges 440g pack Butcher’s Selection Pork Loin Steaks, cut into bite-size pieces 400g baby potatoes, halved 200g Chantenay carrots,

halved 1tbsp olive oil 2tbsp mixed dried herbs 350g jar Chosen by you Creamy Apple & Cider Pour Over Sauce 1 Preheat the oven to

220C/200C Fan/Gas 7. 2 Toss the onion, pork, potatoes and carrots with the olive oil and herbs. Place in a large ovenproof dish. Bake for 25mins. 3 Remove from the oven and pour over the sauce.

Cook for another 5mins until the sauce is bubbling and the pork and veg are cooked through. Each 388g serving contains:

1

of your 5-a-day

ENERGY

FAT

SATURATES SUGARS

SALT

1,469KJ Med Low Low Low 351KCAL 12.7g 4.4g 10.3g 0.8g 18% 18% 22% 11% 13% of your reference intake. Typical energy values per 100g: 381kJ/91kcal

OCTOBER 2014 | ASDA.COM/MAGAZINE | 39


WEEKDAY WINNERS Spinach & sun-dried tomato gnocchi This recipe also works brilliantly with stu�ed pasta, like ravioli or tortellini. You can tweak the flavours in the sauce, too – try adding mushrooms or cooked veg such as peppers SERVES 4 READY IN 18MINS PRICE PER SERVING £1.10 500g pack Chosen by you Italian Gnocchi 160g bag Fresh tastes Washed Baby Spinach 200g tub Chosen by you 50% Less Fat Light Soft Cheese 50g sun-dried tomatoes, drained, roughly chopped

25g Parmesan, grated 25g walnuts, roughly chopped (optional) 1 Bring a large pan of salted water to the boil. Add the gnocchi. Cook for 2-3mins, stirring occasionally. Drain. 2 Meanwhile, heat a large

frying pan over a medium heat and add the spinach. Cook for 2-3mins, stirring occasionally, until wilted. 3 Add the soft cheese to the pan. Cook for 2-3mins, until heated through. 4 Add the sun-dried tomatoes and cook for

£1.10 per serving

Tip You can buy gnocchi and freeze it – so this is a great standby meal. Just boil the frozen gnocchi for an extra 4-6mins

40 | ASDA.COM/MAGAZINE | OCTOBER 2014

another 1min, then stir in the Parmesan cheese. 5 Toss the gnocchi with the spinach mixture. Sprinkle over the walnuts, if using. Each 240g serving contains: ENERGY

FAT

SATURATES SUGARS

1,456KJ Med Med Low 348CAL 15.3g 5.2g 2.3g 17% 22% 26% 3%

SALT Med

1g 17%

of your reference intake. Typical energy values per 100g: 607kJ/145kcal


ADVERTISEMENT FEATURE

Simply delicious *PRINCES ATLANTIC SALMON WITH LEMON & BLACK PEPPER: 1g OMEGA-3 PER 100g; LIMITED EDITION MOROCCAN MACKEREL: 2g OMEGA-3 PER 100g. PRODUCTS IN SELECTED STORES, WHILE STOCKS LAST. PHOTOGRAPHS: RIA OSBORNE. STYLING: LUIS PERAL. FOOD STYLING: KOSTAS STAVRINOS

Create tasty lunches and dinners in minutes with Princes Salmon and Mackerel Next time you’re in a rush, whip up fast, tasty family meals from the store cupboard using Princes Salmon or Mackerel. Both are high in omega-3* and are skinless and boneless, so there’s no mess or fuss. They’re delicious cold – and even better in warm dishes. Give them a go with the easy recipes on this page. You’ll find the full Princes range in the canned fish aisle. For more ideas, see princes.co.uk/recipes

Creamy salmon pasta Princes Atlantic Salmon with Lemon & Black Pepper is perfect in salads, fishcakes or savoury tarts. Or stir into cooked tagliatelle with cream cheese, halved cherry tomatoes, and baby spinach, for a simple but delicious lunch or dinner.

Moroccan mackerel couscous Spice up mealtimes with Princes Limited Edition Mackerel Fillets in a Moroccan inspired sauce, made with apricot puree. Try with couscous, cucumber slices, chopped sundried tomatoes and sliced green olives. Or simply serve on some flatbreads and warm through.

Princes Limited Edition Moroccan Mackerel

Princes Atlantic Salmon with Lemon & Black Pepper

OCTOBER 2014 | ASDA.COM/MAGAZINE | 41


for kids that are full of beanz

Available in selected stores only, while stocks last.


SLOW & STEADY Slow cooking is easy, cheap and the ingredients take just minutes to prepare. Pop them in the pot first thing, leave to cook, and enjoy a delicious dinner later

PHOTOGRAPHS: RIA OSBORNE. STYLING: ROB MERRETT. FOOD STYLING: JAYNE CROSS

Low and slow is the way to go for delicious, great-value meals. By cooking on a low heat for a long time, you can transform cheaper cuts of meat into tender, rich dishes. To celebrate the revival of this smart cooking trend, we’ve created a range of recipes to show you exciting new ways to use your slow cooker, or get the same e�ect in your oven. Just throw everything in the pot and leave to cook, ready to enjoy later.

Pulled pork Slow cooking the meat results in extra-tender pulled pork that falls apart easily SERVES 6 PREPARED IN 20MINS COOK FOR 10HRS (SLOW COOKER) 5HRS (OVEN) PRICE PER SERVING £1.02 1 pork shoulder joint, about 1.75kg 300ml passata 1tbsp sweet chilli sauce 1tbsp Worcestershire sauce 2tbsp balsamic vinegar 1tbsp black treacle 1tsp English mustard 2 level tsp smoked paprika 1 level tsp Asda Dried Minced Garlic Watercress, Extra Special Coleslaw and rolls, to serve 1 Remove the skin and most of the fat from the pork, then put in the slow cooker. Put the passata in a small pan with the sweet chilli sauce, Worcestershire sauce, balsamic vinegar,

treacle, mustard, paprika and dried garlic. Stir over a low heat until evenly blended and hot, but not boiling. 2 Pour the passata mixture over the meat and slow cook for 10hrs (5hrs in the oven). 3 Remove the meat and set aside. Pour the cooking liquid into a large pan and boil fast, uncovered, until it is reduced by about half. 4 Pull the meat apart using two forks. Serve drizzled with sauce in the rolls, with the watercress and coleslaw on the side. Each 355g serving contains: ENERGY

FAT

SATURATES SUGARS

1,612KJ Med Low Low 383KCAL 12.4g 4.1g 5.8g 19% 18% 21% 6%

SALT Low

1g 17%

of your reference intake. Typical energy values per 100g: 454kJ/108kcal

OCTOBER 2014 | ASDA.COM/MAGAZINE | 43


Slowly does it... Slow cookers are available at Asda for as little as £14 (see Cooks’ tips, p47). But all these recipes can easily be cooked in an oven at 150C/130C Fan/Gas 2, in a casserole dish with a layer of foil between the lid and dish for a tighter seal. Reduce the cooking time by about a third. You may need to add a little extra liquid during cooking

Beef stifado Onions and honey add a sweet tang to this classic Greek dish. Serve leftovers in pittas with tzatziki SERVES 6 PREPARED IN 15MINS COOK FOR 7-8HRS (SLOW COOKER) 3HRS 30MINS (OVEN) PRICE PER SERVING £1.58 2tbsp olive oil 2 red onions, halved and finely sliced 2 cloves garlic, finely chopped 700g pack Butcher’s Selection Diced Casserole Beef 1 level tsp ground cumin 1 /2 level tsp ground cinnamon 3 whole cloves 1tsp clear honey 2tbsp red wine vinegar 1 bay leaf

1 sprig thyme 1 strip orange zest, without the white pith 3tbsp tomato puree 250ml red wine 250ml beef stock, made with 1 cube 2 level tbsp cornflour Green beans and baby potatoes with herbs and butter, to serve 1 Heat the oil in a pan, then cook the onions until soft but not coloured.

Add the garlic and cook for another 1min. 2 Transfer to the slow cooker with all the ingredients except the cornflour. Cook for 7-8hrs (3hrs 30mins in the oven). 3 Transfer the meat to a serving dish, using a slotted spoon. Discard the bay leaf, cloves, thyme and orange zest. 4 Pour the liquid into a pan and add the cornflour mixture. Bring to the boil and simmer for 1min, stirring all the time. Pour over the meat and serve with beans and potatoes. Each 192g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,324KJ Med Med Low Med 317KCAL 14.9g 5g 4.8g 0.7g 16% 21% 25% 5% 12% of your reference intake. Typical energy values per 100g: 690kJ/165kcal

44 | ASDA.COM/MAGAZINE | OCTOBER 2014

Lock in the flavour Keep the lid on your slow cooker shut until the dish is ready to serve. This ensures the food cooks at the right heat and locks in all the flavours, aromas and tenderness of the meat. So try to resist the temptation to sneak a peek


MAKE-AHEAD MEALS Lamb shanks with orange & mint A citrus tang adds to the intensity of the sauce SERVES 4 PREPARED IN 15MINS COOK FOR 6-8HRS (SLOW COOKER) 3HRS 30MINS (0VEN) PRICE PER SERVING £2.87 3 shallots, finely chopped 1tbsp sunflower oil 4 Butcher’s Selection Lamb Shank Joints, 377g each 2tbsp chopped mint Zest 1 small orange 75ml fresh orange juice 2tbsp redcurrant jelly 2tbsp tomato puree 500ml lamb stock, made

with 1 cube 1 level tbsp cornflour Extra Special Potato Mash, Asda Hand Shelled Peas and Chantenay carrots, to serve

2 Put in a slow cooker with all the ingredients, except cornflour. Cook for 6-8hrs (3hrs 30mins in the oven). 3 Transfer to a serving dish. Pour the liquid into a pan. Mix the cornflour with a splash of water, then add. Bring to the boil, simmer for 1min, stirring. Pour the sauce over the meat and serve with mash and veg. Each 340g serving contains: ENERGY

1 Heat the oil in a frying pan. Cook the shallots over a medium heat until golden.

FAT

SATURATES SUGARS

2,254KJ High High Low 538KCAL 27g 10.8g 8.1g 27% 39% 54% 9%

SALT Med

1.2g 20%

of your reference intake. Typical energy values per 100g: 663kJ/158kcal

Less is more For best results, don’t fill a slow cooker more than two-thirds full. To fit in 4 lamb shanks, you may need to cut the meat o� the bone Chicken thighs with lemon & olives Slow cooking lets the flavour of the herbs and spices infuse the meat in this North African-inspired dish SERVES 6 PREPARED IN 15MINS COOK FOR 4HRS (SLOW COOKER) 2HRS (OVEN) PRICE PER SERVING £1.81 2tbsp olive oil 1 red onion, chopped 1 clove garlic, chopped 2 x 515g packs Butcher’s Selection Boneless Chicken Thigh Fillets 11/2 level tsp ground ginger 2 level tsp paprika 1 level tsp turmeric 1 /2 level tsp ground cinnamon Pinch saffron Zest 1/2 lemon, thinly peeled with a peeler 2tbsp lemon juice 1tbsp clear honey 1 bay leaf 300ml chicken stock, made with 1 cube 400g vine-ripened tomatoes, chopped 100g pot Chosen by you Green Olives 1 level tbsp cornflour

Couscous and broccoli, to serve 1 Heat the oil in a frying pan. Cook the onion until soft. Add the garlic and cook for another 1min. 2 Put the onion mixture into the slow cooker. Add all the other ingredients except for the cornflour. Slow cook for 4hrs (2hrs in the oven). 3 Transfer the chicken to a serving dish. Pour the liquid into a pan. Mix the cornflour with a splash of cold water and add. Bring to the boil, then simmer for 1min, stirring. Pour over the meat. Serve with couscous and broccoli. Each 320g serving contains:

1 of your 5-a-day

ENERGY

FAT

SATURATES SUGARS

SALT

1,065KJ Med Low Low Med 254KCAL 10.8g 2.2g 5.2g 1.2g 13% 15% 11% 6% 20% of your reference intake. Typical energy values per 100g: 332kJ/79kcal

OCTOBER 2014 | ASDA.COM/MAGAZINE | 45


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Warm up your winter. Heinz Cream of Tomato Cup Soup, £1.19 for 4 sachets (84g; £1.42/100g)

Perfect on porridge, in a squeezy bottle. Lyle’s Golden Syrup, £1.75 (340g; 51p/100g)

Ideal for making delicious casseroles and stews. George Home Ceramic 2L Casserole Dish in Charcoal, £9

Indulge yourself. Chosen by you Choca Mocha Sponge Pudding, £2.50 (400g; 63p/100g)

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Enjoy creamy porridge in an instant. Quaker Oat So Simple Sachet Packs, £2.59 each*

46 | ASDA.COM/MAGAZINE | OCTOBER 2014

New Heinz Classic Black Label soups. Heinz Rich Beef Broth Refreshing cold, delicious hot – give it a try! Vimto, £3.70 with Smokey Paprika, £1.19 (2L) and £1.88 (1L) each (400g; 30p/100g)

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. *QUAKER OAT SO SIMPLE GOLDEN SYRUP, £2.59 FOR 10 SACHETS (360G; 72P/100G); HEAPS OF FRUIT APPLE & CHERRY, £2.59 FOR 8 SACHETS (289G; 90P/100G). PHOTOGRAPH: GALLERY STOCK

Ward o� the cold with these handy buys


PRODUCTS AVAILABLE IN SELECTED STORES, WHILE STOCKS LAST. †LOVEFOODHATEWASTE.COM. *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. PHOTOGRAPHS: ALAMY, GETTY IMAGES

MAKE IT CHEESY

HOW TO…

freeze slow-cooked food

Slow-cooked dishes are ideal for freezing thanks to the tenderness of the meat and the sauce. Make double then put half in freezer bags and lay them out on a baking tray to freeze, so the food lays flat. You can stack them to save space in your freezer, plus the food will thaw more quickly, retaining its texture without going mushy.

People often throw away Parmesan rind as they don’t think you can do anything with it, but it’s full of flavour and perfect for adding to casseroles and stews; just remove before serving. You can freeze rind for later – pop it in a freezer bag ready to throw straight in the pot!

Try the great recipes in our Slow & Steady feature – see p43. We have the kit you need, too, including this George Home Slow Cooker, just £14

£14

Cooks’ tips UK households throw away 7million tonnes of food and drink every year†. Try our experts’ tips to cut waste

DID YOU KNOW? OVER-SALTED DISHES CAN BE SAVED There’s no need to bin a dish and start again if you accidentally add too much salt. The easiest solution is to bulk out your recipe – so if you over-salt a casserole, stew or soup, add more vegetables to the pot, continue cooking until they’re tender, then simply freeze the extra portions. TIP: To avoid over-salting food, taste as you go. Adding a splash or two of lemon juice to a recipe will enhance flavours so you can use less salt. Or just season food with herbs and spices instead.

Ways to use up excess food Our guide to making the five most commonly wasted foods† go further

1

Fruit and vegetables You can use most types of over-ripe fruit in crumbles – try our recipes on p66. And leftover veg are great in casseroles and soups. All of these dishes will freeze well, so you could cook big batches to have later. Meat and fish Coat strips of leftover raw fish and chicken in flour, egg and breadcrumbs to make

2

goujons, or add bits of ham to omelettes. Spare cuts of steak and pork are perfect in fajitas and burritos, while prawns are great in stir-fries. Bread and baked goods Use stale bread to make bread and butter puddings, and freeze slices of bread to make toast. Most baked goods freeze well – check the packaging for instructions. Dairy items Freeze excess milk to use later or make a tasty

3

4

custard to go with puddings. And melt odd bits of cheese together to make sauce for macaroni. Cooked rice and pasta Turn leftovers into salad lunches by adding cooked veg and dressing. Try rice with sweetcorn and peas, or pasta with carrots and courgettes. Cool leftover rice quickly, store in the fridge and use within one day.

5

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 OCTOBER 2014 | ASDA.COM/MAGAZINE | 47


Eggs make A Meal out of Anything...

Each 210g serving contains:

ENERGY

FAT MED

1114KJ 266KCAL 21g 13% 30%

SATURATES HIGH

SUGARS LOW

SALT LOW

7g

3.0g

0.6g

35%

3%

10%

of your reference intake. Typical energy values per 100g: 553KJ/132kcals

For more recipes that help you make a meal out of anything, visit www.eggrecipes.co.uk

6-12 October 2014 EGGS MAKE A MEAL OUT OF ANYTHING


Simply roast beef

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. PHOTOGRAPHS: RIA OSBORNE. STYLING: LUIS PERAL

With the Butcher’s Selection Simply Roast in the Tray range, preparing a delicious roast joint is now as easy as one, two, three

Jim Viggars, Head of Meat Quality Enjoy a roast any day of the week with our quick and easy Butcher’s Selection Roast in the Tray Beef Joints. Here are some benefits: • Perfect result every time • Quick – average cooking time is cut by a third • 100% British and Irish beef • Exclusive to Butcher’s Selection • Everyday low price

1

Remove the sleeve but leave the plastic. The sealed tray ensures the joint is perfectly cooked.

2

Place the meat in a preheated oven and let the tray work its magic.

3

Take the joint out of the oven and serve up your delicious roast.

No mess, no fuss These joints come in oven-ready trays, for your easiest roast ever Butcher’s Selection Simply Roast in the Tray Garlic & Herb Beef Joint, £6 (522g; £1.15/100g) Butcher’s Selection Simply Roast in the Tray Peppercorn Beef Joint, £6 (510g; £1.17/100g)

OCTOBER 2014 | ASDA.COM/MAGAZINE | 49


The same Butcher’s Selection meat, just frozen The great Butcher’s Selection meat you buy in the fresh section is now available in frozen! It’s exactly the same delicious cuts of meat, just frozen to make your life easier – so you can stock up for the

week and plan your meals for the whole family. Plus, our frozen meat products can be cooked straight from the freezer to ensure the ultimate in convenience and taste.

Easy meat meals Butcher’s Selection frozen meat lets you rustle up delicious, no-fuss dishes. O For a really easy dinner, spice up a pack of frozen Butcher’s Selection Diced Lamb with a jar of Chosen by you Balti Cooking Sauce. O Or try our frozen Butcher’s Selection Chicken Thighs in a Mediterranean-style tomato and pepper sauce.

50 | ASDA.COM/MAGAZINE | OCTOBER 2014

Serving Suggestion


Deliciously simple to a stir-fry. Try the rest of the range too – our lamb mince is perfect for a comforting shepherd’s pie, or if you’re planning a party, why not treat your guests to tender chicken drumsticks or mini-fillets. All so simple, convenient and tasty.

Taste the range Chicken Breast Fillets

Diced Beef

Chicken Thighs

Diced Lamb

100% succulent prime cuts, hand selected and trimmed by expert butchers

COO

K FRO M FROZE N

Best Before: When stored at -18°C or below

100% succulent prime cuts, hand selected by expert butchers and diced for easy cooking

100% BRITISH OR IRISH BEEF

COO

LAMB

K F RO M F ROZE N

Diced Pork

100% succulent prime cuts, hand selected by expert butchers and diced for easy cooking

100% succulent cuts, hand selected by expert butchers

100% succulent prime cuts, hand selected by expert butchers and diced for easy cooking 100% BRITISH OR NEW ZEALAND

COO

Best Before: When stored at -18°C or below

COO

K FRO M FROZE N

Best Before: When stored at -18°C or below

Best Before: When stored at -18°C or below

Best Before: When stored at -18°C or below

XXkg

Serving Suggestion

Keep frozen

XXkg

XXkg

Butcher’s Selection Chicken Breast Fillets, £5.50 (750g; £7.33/kg)

Serving Suggestion

Serving Suggestion

Keep frozen

XXkg

Serving Suggestion

Keep frozen

Keep frozen

Butcher’s Selection Diced Lamb, £4 (454g; £8.81/kg)

Butcher’s Selection Chicken Thighs, £2.50 (900g; £2.78/kg)

Butcher’s Selection Diced Beef, £3 (454g; £6.61/kg)

K FRO M FROZE N

XXkg

Serving Suggestion

Keep frozen

Butcher’s Selection Diced Pork, £2.50 (454g; £5.51/kg)

OCTOBER 2014 | ASDA.COM/MAGAZINE | 51

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. PHOTOGRAPHS: RIA OSBORNE. STYLING: LUIS PERAL

When you’re stocking up on meat for the freezer, the Butcher’s Selection frozen range has everything you need. Cook up a warming casserole with our diced beef or, for a quick and easy dinner, grill our chicken breast fillets or add our diced pork


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There’s something for everyone in our brand new range of Pour Over sauces. Our spicy Arrabiata will bring boring dishes to life, and you won’t get more authentic than our traditional Primavera. Place in the microwave for 2 minutes and add to fish, poultry, meat or pasta for true Italian flavour.

WIN A FABULOUS FAMILY TRIP TO NEW YORK* We’re giving you and your family the chance to take a trip to the Big Apple to see landmarks like the Empire State Building and the Statue of Liberty. Simply enter your details at www.ragu.co.uk/win for your chance to win.

*UK, 18+. Normal exclusions apply. Closes 27/11/14. Enter by completing the form at www.ragu.co.uk/win. Prize: Three night stay in New York at 3* accommodation on a room only basis, UK departure taxes, return flights from London to New York included. Does not include transfers, UK travel, meals or spending money. Based on two adults & two children aged 12 or under sharing one room. Date exclusions apply. For technical issues call 0113 237 6500. For full T&Cs visit: www.ragu.co.uk/terms. Promoter and Data Controller: Symington’s, Dartmouth Way, Leeds, LS11 5JL. (Please do not send entries to this address.)


STAYING IN

Pub food at home Staying in is the new going out – especially when you can whip up favourite pub dishes in your own kitchen. Try our easy and delicious recipes

Mussels with cider cream sauce This quick and easy dish is perfect for a cosy night in, but also looks impressive enough to serve at a dinner party SERVES 4 READY IN 45MINS PRICE PER SERVING £2.20 1.8kg mussels 1tbsp olive oil 15g butter 2-3 shallots, finely chopped 1 clove garlic, crushed 1 sprig thyme 1 bay leaf 250ml dry cider Pinch of sugar 100ml double cream 1 rounded tbsp finely chopped fresh parsley

Crusty bread, to serve 1 Wash the mussels under cold running water – discard any open ones, as they may be dead and therefore poisonous. Pull o� the tough fibres, or ‘beards’, sticking out of the shells, then use a sharp knife to remove any barnacles stuck to them. Rinse again. 2 Heat the oil and butter in

your largest pan, then add the shallots and cook over a medium heat until soft but not coloured. Add the garlic and cook for 1min. 3 Add the mussels. If your pan isn’t large enough to hold them all, put half the shallot and garlic mixture in another pan and divide the mussels between them. 4 Add the thyme, bay leaf, cider and sugar. Cover the pan and heat until just simmering. Cook on a low heat for 3-5mins, shaking the pan occasionally, until the shells are open. If any stay closed, discard them.

5 Using a slotted spoon, divide the mussels between 4 warmed serving bowls, then cover to keep warm. 6 Boil the cooking liquid, uncovered, for 1-2mins to reduce it. Discard the thyme stalks and bay leaf, then stir in the cream. Heat for a few seconds, taking care it doesn’t boil. Pour over the mussels and sprinkle with parsley. Serve immediately with crusty bread. Each 252g serving contains: ENERGY

FAT

SATURATES SUGARS

1,397KJ High High Low 335KCAL 23g 11.4g 3.5g 17% 33% 57% 4%

SALT Med

1.3g 22%

of your reference intake. Typical energy values per 100g: 554kJ/133kcal

OCTOBER 2014 | ASDA.COM/MAGAZINE | 53


Roast pork belly with spicy apple sauce Cooking the pork slowly makes it extra tender, so itâ&#x20AC;&#x2122;s well worth the wait SERVES 8 READY IN 4HRS PRICE PER SERVING 82p 900g pork belly joint 1tsp sunflower oil 1tsp coarse sea salt 2 large onions 400g Bramley apples, peeled, cored and cut into small chunks 1 red chilli, deseeded and finely chopped Zest and juice of ½ lemon 40g sugar 15g butter Potatoes and veg, to serve 1 Preheat the oven to 150C/130C Fan/Gas 2. Unroll the pork joint. Pat the skin dry with a sheet of kitchen roll, then rub with the oil and salt. 2 Slice each onion into 3 chunks. Layer the onion pieces on the bottom of

the roasting tin, then sit the pork on top. Pour enough boiling water into the tin to cover halfway up the onions. Bake, uncovered, for 3hrs. Check occasionally and top up the water if necessary. 3 Turn the oven up to 220C /200C Fan/Gas 7. Cook for

54 | ASDA.COM/MAGAZINE | OCTOBER 2014

another 25-30mins, keeping the water topped up, until the skin is really crisp. Leave to rest for 20mins. 4 Meanwhile, put the apples, chilli, and lemon zest and juice in a pan. Cover and cook for 5mins, stirring occasionally, until

the apple is soft. Add the sugar and butter. Cook on a low heat for another 5mins, stirring often, until pulpy. Serve with the pork. Each 186g serving contains: ENERGY

FAT

1,376KJ Med 330KCAL 20g 17% 29%

SATURATES SUGARS High Med

SALT Med

7.3g 11.4g 37% 13%

1g 17%

of your reference intake. Typical energy values per 100g: 741kJ/178kcal


STAYING IN Mushroom burger V Veggies and meat eaters alike will go crazy for these Portobello mushroom burgers. The brioche rolls and chilli chutney give it a real gastro pub feel SERVES 4 READY IN 45MINS PRICE PER SERVING ÂŁ1.48

PHOTOGRAPHS: MAJA SMEND. STYLING: JENNY IGGLEDEN. FOOD STYLING: KATE BLINMAN

600g sweet potatoes, scrubbed, cut into wedges 1tbsp sunflower oil 4 large Portobello mushrooms 40g butter 1 large vine-ripened tomato, sliced 2 shallots, finely chopped 2tsp chopped fresh thyme leaves 50g walnuts, roughly chopped 150g Stilton 1tsp Tiger Tiger Worcester Sauce Brioche rolls (from the in-store bakery), halved Rocket leaves Extra Special Tomato & Chilli Chutney, to serve

in the Stilton. Add the soy sauce, season with pepper and mix together. Spoon over the mushroom caps and cook in the oven for another 2-3mins. 4 Toast the brioche rolls and fill with the mushrooms,

tomato and rocket. Serve with the sweet potato wedges and chutney on the side. Each 420g serving contains:

1 of your 5-a-day

ENERGY

FAT

SATURATES SUGARS

SALT

3,094KJ High High Low Med 741KCAL 39.3g 18.9g 19.2g 1.8g 37% 56% 95% 21% 30% of your reference intake. Typical energy values per 100g: 736kJ/176kcal

1 Preheat the oven to 200C/180C Fan/Gas 6. Line 2 baking trays with baking paper. Put the sweet potato wedges in a bowl with the oil and toss until coated. Spread them over one of the baking trays. Cook for 30-35mins, until soft and golden brown. 2 Meanwhile, remove the stems from the mushrooms and set aside. Brush the mushroom caps with 25g melted butter and put on the other baking tray. Bake, alongside the wedges, for 8mins. Put a tomato slice on top of each mushroom and cook for another 2mins. 3 Chop the mushroom stems and cook in 15g of the butter in a frying pan with the shallots, until soft. Add the thyme and walnuts and cook for another 1min. Tip into a bowl and crumble OCTOBER 2014 | ASDA.COM/MAGAZINE | 55


STAYING IN Steak with peppercorn sauce & crispy potatoes The rich flavours and textures of the tender ribeye steak and tangy peppercorn sauce work perfectly together SERVES 4 READY IN 45MINS PRICE PER SERVING £3.86 3 large potatoes, peeled and cut into chunks 1tbsp sunflower oil 1½ level tbsp black peppercorns 4 Butcher’s Selection Ribeye Steaks (227g each) 1tsp sunflower oil 1 shallot, finely chopped 15g unsalted butter 150ml beef stock, made with 1/3 stock cube 2 level tsp Chosen by you Coarse Grain French Mustard 75ml double cream Salad, to serve

is soft and just starting to turn golden. Add the peppercorns, stock and mustard, and heat until simmering. Continue to simmer, uncovered, for 4-5mins, stirring with a wooden spoon to loosen any bits of meat that

1 Preheat the oven to 220C/200C Fan/Gas 6. Toss the potatoes in the oil and then spread them over a baking tray. Cook in the oven for 30-35mins or until golden and cooked through. 2 Meanwhile, crush the peppercorns with a pestle and mortar, or put them in a small bowl and crush with the end of a rolling pin. They should be crushed but not ground to a powder. 3 Rub the oil into the steaks on both sides. Heat a large, nonstick frying pan until just hot, then add the steaks. Cook for 3-4mins on each side over a medium heat – you may need to cook them in two batches. Set the steaks aside in a warm place to rest, leaving any juices in the pan. 4 Reduce the heat to low. Add the shallot and butter and cook until the shallot 56 | ASDA.COM/MAGAZINE | OCTOBER 2014

may be stuck to the pan. 5 Add the cream and heat through, but don’t boil. Serve the steak with the sauce, chips and salad. Each 486g serving contains: ENERGY

FAT

2,655KJ High 635KCAL 32g 32% 46%

SATURATES SUGARS High Low

15.3 77%

1.8 2%

SALT Low

0.6 10%

of your reference intake. Typical energy values per 100g: 546kJ/131kcal


Extra special mealtimes

Free-range egg pasta with tender beef and a rich red wine ragu

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. PHOTOGRAPHS: RIA OSBORNE. STYLING: LUIS PERAL. FOOD STYLING: KOSTAS STAVRINOS

Make your dinner an event to savour Our Extra Special range has an innovative selection of highquality new dishes made with great British ingredients. Take your pick from a superb range of easyto-cook meals for two, including

Extra Special British Pork Belly with Somerset Cider, £5 (585g; 85p/100g)

Extra Special Beef Casserole with Gentleman Jack’s Ale, £5 (560g; 89p/100g)

tender British pork belly in a zesty Somerset cider gravy, with caramelised Braeburn apple wedges – perfect with our finely sliced Dauphinoise potatoes in a sumptuous garlic cream sauce.

Extra Special Dauphinoise Potatoes, £2.50 (400g; 63p/100g)

West Country beef slow-cooked in hearty Gentleman Jack’s ale

Extra Special West Country Beef Lasagne, £4.75 (800g; 59p/100g)

OCTOBER 2014 | ASDA.COM/MAGAZINE | 57


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

GROLSCH

SINGHA

Dutch Pilsner-Style Lager

Pilsner-Style Lager

Food Pairing: Hoppy

Food Pairing: Singha

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DOOM BAR

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Amber Ale

Indian Lager

Food Pairing: Doom Bar

Food Pairing: Malty

[MPPTEMVXSWMQMPEVÀEZSYVW SJGEVEQIPW[IIXRIWWSV rich maltiness.

W[IIXÀEZSYVW[LMGL complement spiced or GSQTPI\ÀEZSYVIHHMWLIW

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£1


QUICK MEALS

Pork-ball broth

Tuscan bean soup

SOUP in a flash Create tasty, steaming meals-in-a-bowl in next to no time â&#x20AC;&#x201C; perfect for lunch or an easy supper



Chicken, bacon & pearl barley vegetable soup

Broccoli & Stilton soup

OCTOBER 2014 | ASDA.COM/MAGAZINE | 61


QUICK MEALS Pork-ball broth

Tuscan bean soup V

The noodles and meatballs make this spicy soup extra filling. Swap pork for beef mince if you prefer

Any beans will work – try Chosen by you Butter Beans, Red Kidney Beans or Borlotti Beans

SERVES 4 READY IN 30MINS PRICE PER SERVING £1.42

SERVES 4 READY IN 30MINS PRICE PER SERVING 57p

500g pack Butcher’s Selection Reduced Fat Pork Mince 2tbsp fresh coriander, finely chopped 2tbsp sunflower oil 5 spring onions, trimmed and chopped 4tbsp Chosen by you Green Thai Curry Paste 800ml chicken stock, made with 1 stock cube Juice of 1/2 lime 1tsp sugar ½ x 250g pack Chosen by you Udon Noodles 155g mangetout, sliced

3tbsp olive oil 1 medium onion, chopped 1 clove garlic, crushed 1 level tsp smoked paprika 2 level tsp dried oregano 2 sticks celery, trimmed and diced 2 carrots, trimmed and diced 600ml vegetable stock, made with 1 stock cube 390g carton Chosen by you chopped tomatoes 2tbsp tomato puree 300g can Chosen by you Pinto Beans, drained and rinsed 300g can Chosen by you Cannellini Beans,

first. Shape into 2cm balls. Heat the oil in a large pan then brown the meatballs in batches. Remove from the pan with a slotted spoon and set aside. 2 Put the spring onions and curry paste in the pan and cook, stirring, for 2mins. 3 Add the stock. Bring to the boil, add the meatballs, then simmer for 10-12mins, until just cooked through. 4 Add the lime juice, sugar and noodles. Simmer for 5mins. Add the mangetout. Cook for another 4mins. Each 304g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,511KJ Med Low Low Med 361KCAL 17.9g 4.5g 4.1g 1.3g 18% 26% 23% 5% 22% of your reference intake. Typical energy values per 100g: 497kJ/119kcal

Chicken, bacon & pearl barley vegetable soup A great way to use up leftover chicken – you can add other veg, such as sweetcorn and peas

1 Heat the oil in a large pan, add the onion and cook for 2-3mins until soft. Add the garlic, paprika and oregano and cook for 1min, stirring. 2 Add the celery and carrots and cook for another 2-3mins, stirring. 3 Pour in the stock with the tomatoes, puree and beans. Bring to the boil and simmer for 20mins. Serve sprinkled with basil. Each 344g serving contains:

2

of your 5-a-day

ENERGY

FAT

SATURATES SUGARS

SALT

1,009KJ Low Low Low Med 241KCAL 9.3g 1.4g 14.7g 1.7g 12% 13% 7% 16% 28% of your reference intake. Typical energy values per 100g: 294kJ/70kcal

Broccoli & Stilton soup V This deliciously creamy soup can also be made with frozen broccoli instead of fresh SERVES 4 READY IN 30MINS PRICE PER SERVING 71p

SERVE 4 READY IN 30MINS PRICE PER SERVING 98p 2tbsp olive oil 1 medium onion, chopped 1 leek, trimmed and thinly sliced 2 carrots, trimmed and diced 800ml vegetable stock, made with 1 stock cube 1tbsp Dijon mustard 100g pearl barley 250g cooked chicken, shredded 1tbsp thyme, leaves only, chopped 4 back rashers smoked bacon, chopped 1 Heat the oil in a large pan, add the onion and

cook for 2-3mins until soft. 2 Add the leek, carrots, vegetable stock, Dijon mustard and pearl barley. Bring to the boil and then simmer, covered, for 40mins, stirring occasionally. 3 Add the chicken and thyme, and heat through. 4 Dry-fry the bacon in a nonstick frying pan until crispy. Drain on a plate lined with kitchen towel. Sprinkle over the soup with black pepper to serve. Each 305g serving contains:

1

of your 5-a-day

ENERGY

FAT SATURATES SUGARS 1,441KJ Med Low Low

SALT High

344KCAL 13.3g 3.1g 6.4g 2.1g 17% 19% 16% 7% 35% of your reference intake. Typical energy values per 100g: 472kJ/113kcal

62 | ASDA.COM/MAGAZINE | OCTOBER 2014

2tbsp olive oil 1 medium onion, finely chopped 1 leek, trimmed and thinly sliced 1 large baking potato, peeled and cubed 650ml vegetable stock, made with 1 stock cube 1 large head of broccoli (discard the stem), cut into florets 100g reduced-fat creme fraiche 120g Stilton 1 Heat the oil in a large pan, add the onion and cook for 2-3mins until soft. Add the leek and cook for another 2mins.

2 Add the potato and stock, and bring to the boil. Cover and simmer for 10-12mins. Add the broccoli and cook for 5mins, until tender. 3 Using a processor or hand-held blender, whizz the soup until smooth and creamy – it will still be hot, so be careful. 4 Stir in the creme fraiche and heat the soup through again. To serve, crumble over the Stilton and sprinkle with freshly ground black pepper. Each 282g serving contains:

1

of your 5-a-day

ENERGY

FAT

SATURATES SUGARS

SALT

1,235KJ Med High Low Med 297KCAL 20.2g 9.9g 3.8g 1.4g 15% 29% 50% 4% 23% of your reference intake. Typical energy values per 100g: 439kJ/106kcal

PHOTOGRAPHS: ADRIAN LAWRENCE. STYLING: JENNY IGGLEDEN



1 Mix the mince and coriander in a bowl with your hands – wet them

drained and rinsed Basil leaves, to serve


NEW!

The best thing since.. PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. *EXTRA HOT MEXICANA AND SUNBLUSH ARE REGISTERED TRADEMARKS. PHOTOGRAPHS: RIA OSBORNE. STYLING: LUIS PERAL. FOOD STYLING: KOSTAS STAVRINOS

Our new chilled heat-and-eat speciality breads are made for sharing. Look for them in the meal solutions section Garlic bread with a crusty tiger glaze – two favourites in one. Chosen by you Tiger Garlic Baguette Slices, £1.35 (270g; 50p/100g)

Check out our new chilled breads – they’re perfect for everyday and entertaining. Store in the fridge, then just pop in the oven for a few minutes for fresh, warm bread packed with flavour.

Crisp and tasty, with a spicy cheese and chilli topping. Chosen by you Extra Hot Mexicana* Garlic Slices, £1.50 (215g; 70p/100g)

This delicious, rusticstyle olive bread has added mozzarella, extra mature Cheddar and regato cheese. Extra Special Stonebaked Kalamata Olive & 3 Cheese Ciabatta, £1.50 (300g; 50p/100g)

Full-flavoured Turkish-style flatbreads, hand-finished with cheese and tomato, plus an extra-virgin olive oil and basil dressing. Extra Special Sunblush* Tomato & Mozzarella Flatbreads, £1.85 (230g; 65p/100g)

OCTOBER 2014 | ASDA.COM/MAGAZINE | 63


ADVERTISEMENT FEATURE

Cook with the kids Teaching kids to cook is fun – and it couldn’t be easier with the Princes Fruit Filling range. For a dessert that looks as good as it tastes, try a Black Forest gateau. All you need are three layers of chocolate sponge with a thick spreading of whipped cream, topped with Princes Black Cherry Fruit Filling. Sandwich the layers together and tuck in!

LITTLE HELPERS Then get your little ones to help you make delicious and warming mini apple pies, with little pastry tarts filled with Princes Apple Fruit Filling and raisins. For more recipes, visit princes.co.uk.

1 Princes Fruit Filling Black Cherry, £1† (410g; 31p/100g)

64 | ASDA.COM/MAGAZINE | OCTOBER 2014

Princes Fruit Filling Apple, £1† (410g; 31p/100g)

Princes Fruit Filling Summer Fruits, £1† (410g; 31p/100g)

CHILDREN SHOULD BE SUPERVISED BY AN ADULT WHEN PREPARING AND COOKING FOOD. PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. †OFFER PRICE UNTIL 22 OCTOBER 2014, THEN £1.25. PHOTOGRAPHS: RIA OSBORNE. STYLING: LUIS PERAL

Have fun making delicious desserts with Princes Fruit Fillings


KIDS’ COOKING

‘I love this rice pudding, it’s yummy in my tummy!’

CHILDREN SHOULD BE SUPERVISED BY AN ADULT WHEN PREPARING AND COOKING FOOD. CLOTHING: FROM A SELECTION AT GEORGE. PHOTOGRAPHS: TERRY BENSON. STYLING: TAMZIN FERDINANDO

Khari, age 5

Let’s cook classic

rice pudding Teach the kids how to make this family favourite baked in the oven in the traditional way Classic rice pudding SERVES 4 READY IN 2HRS 40MINS PRICE PER PORTION 36p 15g unsalted butter 75g pudding rice 50g granulated sugar 170g can Carnation Evaporated Milk 530ml whole milk Pinch ground nutmeg 1 Preheat the oven to 150C/ 130C Fan/Gas 2. Use a little

of the butter to grease an 800ml ovenproof dish. 2 Put the rice and sugar in the dish, then pour in the evaporated milk and milk. Bake for 30mins. 3 Carefully remove from the oven and stir gently. Cut the rest of the butter into pea-size pieces and

scatter across the top, then sprinkle over the ground nutmeg. 4 Return to the oven and cook, uncovered, for 2hrs, until the top is browned. Each 210g serving contains: ENERGY

FAT

1,296KJ Med 302KCAL 13g 15% 19%

SATURATES SUGARS High Med

7.8g 39%

SALT Low

22g 0.4g 24% 7%

of your reference intake. Typical energy values per 100g: 604kJ/144kcal

This simple recipe makes a creamy pud with a tasty, dark golden top. If you prefer a less rich version, use Chosen by you Evaporated SemiSkimmed Milk.

Next month… Halloween treats the whole family can make

OCTOBER 2014 | ASDA.COM/MAGAZINE | 65


Preheat the oven to 190C/170C Fan/Gas 5. Cut 100g cold butter into small cubes and put in a bowl with 200g flour. Rub the butter into the flour until it resembles breadcrumbs. Add 100g caster sugar and stir until evenly mixed. Keep chilled until ready to use, then sprinkle evenly over your chosen fruit filling. Cook in the oven for 25mins. SERVES 6

5 WAYS WITH

crumble

Basic crumble topping

Give this warming pud a fresh twist with our fruity fillings and tasty toppings PHOTOGRAPHS: JONATHAN KENNEDY STYLING: LINDA BERLIN

Pear & berry crumble Peel, quarter and core 3 pears, then cut into small chunks. Mix with 150g raspberries and 150g blueberries and put in an overproof dish. To finish, follow our basic crumble topping recipe. Each 185g serving contains:

1 of your 5-a-day

ENERGY

FAT

Peel, stone and thickly slice 4 large peaches (or nectarines), then layer in an overproof dish. For the nutty topping, add 50g flaked almonds to our basic crumble recipe. Each 143g serving contains:

SATURATES SUGARS Med

1,355KJ Med High 323KCAL 12.9g 7.9g 16% 18% 40%

Peach & almond crumble

SALT Low

26g 0.2g 29% 3%

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

ENERGY

FAT SATURATES SUGARS Med

1,505KJ Med High 360KCAL 17g 8.2g 18% 24% 41%

SALT Low

21g 0.2g 23% 3%

of your reference intake. Typical energy values per 100g: 1,050kJ/251kcal


Rhubarb & ginger crumble

Apple & blackberry oaty crumble Peel, quarter and core 4 Bramley apples. Cut into chunks and put in a pan. Add 2 level tbsp sugar and 2tbsp water, cover, then cook over a low heat until the apple is tender. Put in an ovenproof dish with 200g blackberries. For the topping, replace half the flour in our basic recipe with 100g porridge oats.

Mango & coconut crumble Peel 3 large ripe mangoes, remove the stone and cut into cubes. Mix with the zest 1 lime and stir, then spoon into an ovenproof dish. Add 50g desiccated coconut to our basic crumble topping recipe. Each 168g serving contains:

Each 220g serving contains:

1 of your 5-a-day

ENERGY

FAT

1,541KJ Med 367KCAL 14g 18% 20%

SATURATES SUGARS High High

7.8g 39%

Cut 600g fresh rhubarb into 2cm pieces and put in a pan with 2tbsp sugar, 2 balls stem ginger (finely chopped) and 2tbsp syrup from the stem ginger jar, plus 1tbsp of water. Cook on a low heat for 5mins, until the rhubarb starts to soften. Follow our basic crumble topping recipe, stirring in 1 /2 level tsp ground ginger.

SALT Low

32g 0.3g 36% 5%

of your reference intake. Typical energy values per 100g: 700kJ/167kcal

1 of your 5-a-day

ENERGY

FAT

SATURATES SUGARS

Each 183g serving contains: SALT

1,665KJ Med High High Low 398KCAL 18g 12.4g 29g 0.2g 20% 26% 62% 32% 3% of your reference intake. Typical energy values per 100g: 989kJ/236kcal

1 of your 5-a-day

ENERGY

FAT

SATURATES SUGARS High

1,453KJ Med High 346KCAL 12.9g 7.9g 17% 18% 40%

SALT Low

29g 0.2g 32% 3%

of your reference intake. Typical energy values per 100g: 793kJ/189kcal

OCTOBER 2014 | ASDA.COM/MAGAZINE | 67


Breathe life into your Ă&#x201E;ULOHPY

Dove Oxygen & Moisture Moisture + 95% more volume* The new Oxygen & Moisture range is made with Oxyfusion technology. With oxygen fused conditioning ingredients it instantly dissolves on to your hair. Enjoy beautifully moisturised hair full of bounce and natural volume. Part of Dove Advanced Hair Series. Dove hair. But more. To discover more visit www.dove.com/beautiful hair * Verses unwashed hair. Available in selected stores only, while stocks last.


Turning pink for a good cause Get your friends together for our Tickled Pink charity – we aim to raise £5�million this year to support people a�ected by breast cancer Asda’s Tickled Pink has been putting the fun into fundraising for 18 years – and it’s now a registered charity. You’ve helped us raise £40�million for breast cancer charities to date, and you’re still going strong. You’ve been dressing in head-to-toe pink, sitting in baths full of strawberry milkshake, plus more – and we’d like to say thank you.

GET INVOLVED Customers and colleagues have been supporting Tickled Pink all year, and with Breast Cancer Awareness Month in October, there’s more to come. The easiest way to donate is to buy something from our Tickled Pink range. A varying percentage goes to Tickled Pink – turn the page to see some of our top picks. You could also

organise an event, such as a co�ee morning, sponsored walk or pinkthemed fancy dress work day. Or give money directly. To find out how to get involved, visit tickled-pink.org.uk

HOW YOU’RE HELPING The money raised by Tickled Pink supports two breast cancer charities: BREAST CANCER CAMPAIGN funds life-saving research throughout the UK and Ireland, providing women with an earlier diagnosis, improved treatment, a greater chance of survival and one day, hopefully, a cure for the disease. We’re also helping the charity to raise awareness about the disease and supporting its ‘Spread the word’ campaign to ask politicians to

A guide to breast awareness Being breast aware is important and easy – just follow these five steps 1 Know what is normal for you 2 Know what to look and feel for 3 Look and feel 4 Tell your GP about any changes straight away 5 Go for breast screening when invited

From top: Asda colleagues have been doing their bit for Tickled Pink. The Headstrong service o�ers one-toone advice on coping with hair loss

OFor advice, call Breast Cancer Care’s free confidential helpline on 0808 800 6000, or see breastcancercare.org.uk OTo find out how Breast Cancer Campaign’s research is helping to beat breast cancer, or to learn more about the signs and symptoms, visit breastcancercampaign.org

OCTOBER 2014 | ASDA.COM/MAGAZINE | 69


Our Tickled Pink picks from Looking great has never felt so good

Top, £6

You ’ve been raising money wit h lots of fun fun draising events , including bak e sales

Slippers, £8

Breast Cancer Campaignfund ed resea rcher Dr

commit to backing better Mike Allen , Barts Cancer breast cancer treatment and Institute London services. Asda is also a When you buy founding partner of the Breast any of our limitededition Tickled Cancer Campaign Tissue Bank – a Pink clothes and vital resource for cancer research accessories or a Tickled Pink scientists across the UK and Ireland. BREAST CANCER CARE provides specialist support to anyone a�ected by breast cancer. In the past year, Tickled Pink has helped to grow its Headstrong service, which gives one-to-one advice on coping with hair loss, which can be a traumatic part of cancer treatment. We’re also supporting its Moving Forward courses, which help women to approach life after cancer treatment with confidence.

THINK PINK What you’ve helped us achieve is amazing, but it doesn’t stop there. Tickled Pink is aiming to raise another £5million this year. We need you to help – so download the app* now, or find out more at tickled-pink.org.uk.

Gift Card**, a percentage of the sale goes directly to the charity

£40million raised! Now help us reach another £5million in 2014

70 | ASDA.COM/MAGAZINE | OCTOBER 2014

Socks, £1.50

Post-surgery helpers Developed in line with Breast Cancer Care and feedback from women who have been diagnosed with breast cancer, these ranges are fit-tested and designed with post-surgery comfort and prostheses in mind. For more information, visit George.com.

Post-surgery swimsuit, £14

Post-surgery bras, £8 each

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. *MOBILE NETWORK CHARGES MAY APPLY. **UNTIL 31 DECEMBER 2014, ASDA WILL GIVE THE EQUIVALENT OF 1% OF THE INITIAL BALACE ADDED ON TO THIS GIFT CARD TO TICKLED PINK, A REGISTERED CHARITY (CHARITY NUMBER 1153433) VIA ASDA TICKLED PINK TRADING LIMITED (COMPANY NUMBER 8807731)

Cosy socks, £2


£4* each

*O�er starts 27th September

Velvet Natural Care Enriched with Almond Milk

By choosing Velvet, Asda shoppers have helped us plant over 750,000** trees

Luxury for you. Trees for the planet. Available in selected stores only, whilst stocks last. **SCA in partnership with Amata, tree planting data 2009 – end 2013.

Visit velvettissue.com for further details


Donâ&#x20AC;&#x2122;t let the flu beat you Flu jab*

ÂŁ7

headache fever

each

aching muscles

tiredness

blocked nose chesty cough

sore throat

Help prevent flu from spoiling your winter with a flu jab, available without prescription. Speak to your Asda Pharmacist to find out if this service is suitable for you! Subject to availability. For your nearest Asda Pharmacy visit the store locator asda.com/storelocator *Available from the 22nd September. Supplied only at the discretion of the Pharmacist. 16 and over.


ADVERTISEMENT FEATURE

6 WAYS TO HELP YOU

STOP SMOKING Struggling to kick the habit? We’re helping thousands of people quit as part of the Stoptober 28-day challenge. Join in and try these tips

*PUBLIC HEALTH ENGLAND, 2013. **WORLD CONGRESS OF CARDIOLOGY, 2012

Now in its third year, the national Stoptober campaign runs from 1 October for 28 days. Studies show if you stop smoking for that long, you’re five times more likely to quit for good*. Last year, more than 250,000 people completed the challenge. There’s loads of help available, including a Stoptober pack, an app, daily advice texts, plus forums on Facebook and Twitter. See smokefree.nhs.uk/stoptober.

1

Get a support network

Tell your family, friends and workmates that you’re trying to quit so they can help and encourage you, and make sure you let them know how you’re planning to stop smoking. For instance, cutting down gradually can make you less likely to replace cigarettes with another bad habit, like eating junk food – so if you’re not quitting altogether, you can explain why. For expert support, visit nicotinell.co.uk and try mintytasting Nicotinell Support, £12 (72-pack), or Nicotinell Lozenges, £9 (72-pack) to help you battle any cravings.

2

Move it Studies show exercising helps smokers quit**, as it cuts the urge for nicotine. It needn’t cost anything – try a brisk walk or bike ride. OCTOBER 2014 | ASDA.COM/MAGAZINE | 73


ADVERTISEMENT FEATURE

3

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. AGE RESTRICTIONS MAY APPLY ON CERTAIN PRODUCTS – ASK THE PHARMACIST FOR DETAILS. PHARMACISTS ARE EXPERTS IN ALL MEDICINES AND ARE TRAINED ON STOP-SMOKING PRODUCTS. PHARMACY COLLEAGUES ARE ALSO TRAINED ON STOP-SMOKING ADVICE. ILLUSTRATIONS: NAOMI WILKINSON. †NO PURCHASE NECESSARY. START DATE 15 SEPTEMBER 2014, CLOSING DATE 13 OCTOBER 2014. THE PRIZE DRAW IS OPEN TO UK RESIDENTS AGED 18 OR OVER. PROMOTER: ASDA, ASDA HOUSE, GREAT WILSON STREET, LEEDS, LS11 5AD

Have a laugh This year’s Stoptober campaign features comedians including Paddy McGuinness and Al Murray, and events like the Stoptober Charity Comedy Gig, to be hosted by Simon Brodkin – alias Lee Nelson – and streamed live on 28 October. For a chance to go to the show, ‘like’ the Stoptober post on Asda’s Facebook page from 15 September 2014. We’ll pick two people at random and treat each of you to a pair of tickets†! For full details, and terms and conditions, visit your.ASDA.com/stoptober.

4 5 Try a new hobby

Distract yourself from cravings by doing something you enjoy. Try out new recipes, or take up a craft such as knitting to keep your hands and mind occupied. Or get involved with fundraising work such as our Tickled Pink charity – see p69. If you find yourself caught out by the urge to smoke, the Nicorette Inhalator, £13 (20-pack) replaces the hand-to-mouth action of a cigarette, while the Nicorette QuickMist mouthspray, £13 (150ml) is ideal for using when you’re on the go.

6

Treat yourself

A 20-a-day habit can cost you more than £3,000 in a year. To give yourself a boost, think of the money you could save and put it towards a special treat, such as a big shopping spree, meals out, or a family holiday.

For more advice…

Handy helpers There are all

sorts of anti-smoking aids to help you give up. If you need rapid relief, try NiQuitin Strips, £11 (60-pack), which dissolve in the mouth, or Nicotinell Lozenges, £9 (72 pack). Keep a pack handy to use when you’re out and about. For longer-lasting relief, try NiQuitin CQ Clear Patches Step 2, £9 (7-pack), which work for up to 24 hours.

74 | ASDA.COM/MAGAZINE | OCTOBER 2014

… visit an Asda pharmacy, where you’ll find a free Stop Smoking service. Anyone can get expert, one-to-one help and support free from our pharmacists. Visit your local Asda store to find out more. Free Stoptober quit packs will also be available, with useful facts, tips and tools to help you tackle your smoking habit. Search ‘Stoptober’ online.


PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. *AVAILABLE ONLINE FROM 18 OCTOBER. **AVAILABLE ONLINE NOW, IN STORE FROM 18 OCTOBER. †AVAILABLE ONLINE NOW, IN STORE FROM 16 OCTOBER. ††AVAILABLE ONLINE NOW, IN STORE FROM 25 SEPTEMBER

TOP 5 When you’re looking for toys that are at the top of kids’ wishlists, you’ll find an amazing range at Asda – and our toys team is always checking out the upcoming new trends, too. Senior Buying Manager Emma Pacey shares her favourite new toys for kids…

2

1

Kids will love to teach the interactive Zoomer loads of tricks. This loveable Beagle is exclusive to Asda. Zoomer Pet Robot*, code 790751 For our latest, lowest prices, go to ASDA.com/ direct

3 More than just a watch, this gadget lets youngsters take photos and videos, play mini learning games and tell the time – for fun on the go! VTech Kidizoom Smartwatch*, code 704547

4

This cute, interactive baby monster has got over 40 fun expressions, loves to play and comes with lots of mini games on his free app. Available in violet, blue or orange. Xeno**, code 797093

5

Perfect for imaginative play, this fabulous three-storey doll house, with opening windows and door and removable roof, is designed exclusively for George Home. Wooden Dolls House††, (64cm x 33cm x 58cm), code 799088

Disney’s film Frozen has been a hit with kids worldwide. This exclusive pack has Anna, Elsa, Olaf the snowman and reindeer Sven. Disney Frozen Boxset†, code 787979

OCTOBER 2014 | ASDA.COM/MAGAZINE | 77


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

As the days start drawing Autumn/Winter collection in, snuggle up indoors with stylish new looks from the George Home collection Get the look Create a warm and cosy welcoming mood with homely checks, furs and rustic finishes inspired by a Highland retreat. Check out the catalogue in store now, or go to George.com to browse the full range.

Antique style Make a statement with a fun centrepiece on a mantelpiece or shelf. This stag’s head, £12, will create an instant talking point.

Woodland trend

Light up Candlelight can help create a sense of atmosphere. Give your room a lovely, warm glow with this wooden lantern, £12

78 | ASDA.COM/MAGAZINE | OCTOBER 2014

Owls, rabbits, foxes – woodland creatures pop up all over the place this season and add a fun element to your dining room. Go on, let your imagination run wild! Glasses, £2.50 for set of 4


HOME STYLE

Keep it cosy Create an inviting retreat with a wide selection of sumptuous cushions. Choose rich, autumnal colours and contrasting textures, then add a variety of animalthemed prints to bring the look up to date.

Soft touch Get snug with faux-fur cushions – this one is irresistibly soft and cuddly. Faux-fur heart cushion, £8

Homely checks A combination of plaids and plains in reds and orange gives a dining room a warm, welcoming appearance. Check cutlery, £6 for 16-piece set; check eggcups, £2 for set of 2

Tidy in tartan Clear up clutter by storing your bits and bobs in these smart tartan-pattern book boxes, £8 for set of 3

Check out the full range at George.com OCTOBER 2014 | ASDA.COM/MAGAZINE | 79


HAIR & SCALP REPLENISH. RENEW. RADIATE.

EXPERT STYLISTS KNOW THE SECRET IS TO CARE FOR BOTH YOUR HAIR AND YOUR SCALP The salon-quality formulas deeply nourish while replenishing lost moisture at the cellular level* to help renew your scalp and leave your hair radiantly beautiful.

* To stratum corneum. Available in selected stores only, while stocks last.

TRESemme.co.uk


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

Gear up for the autumn chill with our must-have new-season collection

COAT

£25 8-24, code 4778929

Warm and fuzzy Designers have been showing their softer side as furry textures dominated this season’s catwalks. For a stylishly playful take on the trend, cosy up in our super-soft coat in pastel blue – perfect for cooler days and evenings. We’ve got five coats to give away. For your chance to win*, go to ASDA.com/win. Good luck! FOLLOW ON

OCTOBER 2014 | ASDA.COM/MAGAZINE | 81


Visible health for today and tomorrow. The nutrition to help support your cat throughout her life The high quality, complete and balanced nutrition of Purina ONE could increase your catâ&#x20AC;&#x2122;s energy and vitality levels. ÂŽ

)XUWKHUPRUHWKHVSHFLĂ&#x20AC;FEOHQGRIYLWDPLQVDQGDQWLR[LGDQWV helps to promote a healthy immune system, helping to support your catâ&#x20AC;&#x2122;s long term health. Try Purina ONE today and you could notice ÂŽ

a visible difference in your catâ&#x20AC;&#x2122;s health.

SHINY COAT HEALTHY SKIN BRIGHT EYES HEALTHIER** DIGESTION A HIGH ENERGY LEVEL

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purinaone.co.uk *January 2013 â&#x20AC;&#x201C; January 2014, UK, 117 Questionnaires received, based on owner observation scoring system. **Compared with products without chicory. ÂŽReg. Trademark of SociĂŠtĂŠ des Produits NestlĂŠ S.A.


GEORGE STYLE SAVVY FASHIONISTA Double up on style with this top and necklace combo. See our Colour Pop story on p91 for how to wear. Top, 8-20, £12, code 4803130 AVAILABLE FROM 28 SEPTEMBER

1

STYLE Notebook

2

George Brand Director Fiona Lambert’s top five items this month

4

THE NEW FLORALS Shirt collar dresses get an edgy update with dark and moody florals. Wear with bright or pastel accessories for the perfect balance.

Blouse, 8-24, £14, code 4851497

Dress*, 8-24, £18, code 4824668

CATWALK STYLE: DELPOZO

Boots, 3-9, £40, code 4768103 AVAILABLE 28 SEPTEMBER

HATHAWAY

Combining style and comfort, the riding boot is an autumn favourite. Wear with this season’s key slouchy knits for on-the-go cool.

ST YLE: AN NE

BOOT UP

The ladylike blouse sees a fashion revival. Adding a cool touch to casual looks, this staple will take you from work to play.

CE LE BR ITY

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST, ONLINE DELIVERY CHARGES MAY APPLY. *AVAILABLE ONLINE ONLY. PHOTOGRAPHS: REX FEATURES, GETTY IMAGES

3

LADYLIKE COOL

5

TRENDING TARTAN This toned-down tartan coat is perfect for firsttimers looking to try out the checks trend – and at just £32, it’s great value. Coat, 8-24, £32, code 4782628 AVAILABLE FROM 22 SEPTEMBER

FOLLOW ON

OCTOBER 2014 | ASDA.COM/MAGAZINE | 83


The

Autumn CHECKLIST

From chic workwear to cool casuals, here’s how to wear the catwalk’s cosy knits, checks, neutrals and berry tones Poncho, XS-XL, £18, code 4833171 AVAILABLE FROM 21 SEPTEMBER

Jumper*, 8-24, £18, code 4845258; skirt**, 8-24, £14, code 4667295 *AVAILABLE FROM 21 SEPTEMBER **AVAILABLE FROM 5 OCTOBER

The STATEMENT KNIT Bold print jumpers in rich tonal shades are a sophisticated take on alpine knits. Cardigan*, XS-XL, £20, code 4681895; skirt**, 8-24, £12, code 4771274; scarf, £5, code 4724160 *AVAILABLE FROM 9 NOVEMBER **AVAILABLE FROM 22 SEPTEMBER

The

The

COSY PONCHO A scarf and a cover-up in one, this practical and versatile throw-on is less restrictive than a coat and much cosier. 84 | ASDA.COM/MAGAZINE | OCTOBER 2014

OVERSIZED CARDIGAN This season’s must-have cardigan is extra long and chunky for maximum warmth. Team with a chic tartan mini for extra style points. FOLLOW ON

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. PHOTOGRAPHS: REX FEATURES, GETTY IMAGES, ANTHEA SIMMS, CATWALKING

CATWALK TREND: VERONIQUE BRANQUINHO

CATWALK TREND: EMILIO PUCCI

CATWALK TREND: BARBARA BUI

George fashion essentials to see you through the new season


Dress, 8-24, £25, code 4837781; bag*, £8, code 4770087 *AVAILABLE FROM 22 SEPTEMBER CATWALK TREND: VIVIENNE TAM

CATWALK TREND: BARBARA CASASOLA

CATWALK TREND: MICHAEL VAN DER HAM

GEORGE STYLE

The

For evening elegance, look no further than our reworked smart classics

CLASSIC LACE DRESS This romantic favourite gets a revamp with a clean and simple silhouette.

Jumpsuit, 8-24, £18, code 4819855; bag*, £8, code 4770082 *AVAILABLE FROM 22 SEPTEMBER

Blouse, 8-24, £12, code 4819853; skirt, 8-24, £12, code 4848921

The

ELEGANT JUMPSUIT A sleek, stylishly cut jumpsuit worn with heels is a flattering alternative to the cocktail dress.

The

CHIC BLOUSE The ladylike blouse makes a welcome return. Pick a bold colour and pair with patterns featuring the same shade. OCTOBER 2014 | ASDA.COM/MAGAZINE | 85


£1*

The perfect match for all your knickers

Bodyform have created NEW Multistyle Liners, the most absorbent liner that’s adaptable to all types of underwear. Multistyle Liner from Bodyform. Wear what you want.

Live Fearless

Bodyform Liners range† currently £1, now with

*£1 (04.09.2014 - 15.10.2014) Available in selected stores and online, whilst stocks last. Online delivery charges may apply. †Micro, String and Classic Liners are also included in the offer.


GEORGE STYLE

The FINAL touch

Classic accessories to add a polished edge

3 2

1

6 5

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

4

7

8 1 . Ba g * 3. B , £8, code oots, 3- code 47 £8, c 4777373 9, £26, c 70088; 2 8. B ode 35 ; 5. Be ode 472 . Bag†† *AVA ag*, £8, 28396; 7. lt‡, S-XL 0807; 4. , £14, co †AVA ILABLE F code 47 Shoes† £5, cod Shoes de 4831 ‡AVA ILABLE FR ROM 21 S 70082; 9 , 3-9, £1 e 481343 , 3-9, £12 118; 2 E ILABL 1 E FRO OM 5 OCTO PTEMBER . Necklac , code 47 ; 6. Neck , e la * 7 M 26 B OCTO ER ††AVA *AVAILAB **, £15, c 7368; ce, ILABL LE FR ode BER E FRO OM 30 35147 5 M 14 OCTO SEPTEMB 4 ER BER

9

OCTOBER 2014 | ASDA.COM/MAGAZINE | 87


It’s a

WRAP Stay warm in style with George’s guide to this season’s must-have coats

The CLASSIC BELTED COAT This waist-cinching shape flatters all figures, while the powder blue shade gives this classic a fresh spin. Coat, 8-24, £32, code 4783860

Stand out and add an extra glow to your skin with a bold, bright colour. 88 | ASDA.COM/MAGAZINE | OCTOBER 2014

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. PHOTOGRAPHS: GETTY IMAGES, ANTHEA SIMMS, CATWALKING

VIBRANT COAT

CATWALK TREND: KENZO

The

CATWALK TREND: ALTUZARRA

Coat, 8-24, £20, code 4635788; blouse, 8-24, £12, code 4818979; trousers, 8-24, £14, code 4854435


GEORGE STYLE The

CATWALK TREND: SAINT LAURENT

CATWALK TREND: BURBERRY PRORSUM

CATWALK TREND: CHRISTOPHER KANE

SHEARLING JACKET

Coat*, 8-24, £32, code 4782632; blouse, as before; skirt, 8-24, £12, code 4818977; bag*, £8, code 4770082 *AVAILABLE FROM 22 SEPTEMBER

Luxe up a casual look with a suede aviator jacket in camel. Jacket*, 8-24, £32, code 4753937; dress*, 8-24, £14, code 4812514 *AVAILABLE FROM 22 SEPTEMBER

Coat*, 8-24, £20, code 4635789; bag, as before *AVAILABLE FROM 2 OCTOBER

The HERITAGE CHECK COAT

The

This classic print gets a makeover with an o�-centre zip and funnel neck, for an everyday coat with a smart, modern feel.

ESSENTIAL PASTEL COAT Cocoon-like coats are the perfect way to dip into the oversized trend. Clean cuts and soft pastel shades add an elegant touch.

FOLLOW ON

OCTOBER 2014 | ASDA.COM/MAGAZINE | 89


GEORGE STYLE TREND REPORT

Colour pop

Top, 8-24, £12, code 4818980

Pair prints and solid colours. A minimal coat provides a perfect balance to head-totoe printed separates

Break up brights with a pale neutral for a toneddown take on the trend that’s ideal for workwear

Shirt, 8-20, £14, code 4803131 AVAILABLE FROM 28 SEPTEMBER

Cardigan, 8-24, £16, code 4831322

CATWALK TREND: ROLAND MOURET

CATWALK TREND: VALENTINO

CATWALK TREND: VERSACE PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. *AVAILABLE ONLINE ONLY. PHOTOGRAPHS: GETTY IMAGES

Statement colour blocking – opt for this season’s berries and greens for a fresh twist on ladylike chic

CATWALK TREND: ROKSANDA ILINCIC

From brights and neutrals to bold prints – have the confidence to wear colour this season

Pair your statementbright outfit with black accessories for added evening elegance

Necklace, £12, code 3594564

Dress*, 8-24, £40, code 4847407

Shirt, 8-24, £10, code 4710735

Coat, 8-24, £32, code 4782629

Skirt, 8-24, £12, code 4809322

Shoes*, 3-9, £12, code 4777372

Trousers, 8-24, £14, code 4807096

Trousers, 8-24, £12, code 4743272

Shoes, 3-9, £12, code 4820880 AVAILABLE FROM 26 OCTOBER

OCTOBER 2014 | ASDA.COM/MAGAZINE | 91


The

CABLE KNIT CARDIGAN

Cardigan , S-XXL, £16, code 4579288; shirt, S-XXXL, £14, code 4733170; jeans, 30R-46L, £15, code 4670093

Dress up a check shirt with a classic and comfy shawlcollar cardigan.

New

As temperatures drop, here’s our edit of the latest men’s essentials – only from George

The

PARKA The perfect allrounder. Gives tailored outfits a relaxed edge. Or team with denims for a laid-back look.

Coat, S-XXXL, £35, code 4624863; jumper, S-XXL, £12, code 4579283; jeans, as before

CATWALK STYLE: CALVIN KLEIN COLLECTION

CATWALK STYLE: DIOR HOMME

CATWALK STYLE: ERMENEGILDO ZEGNA

Coat, S-XXXL, £35, code 4707394; jumper, S-XXL, £12, code 4579106; chinos , 30-46, £14, code 4725371

Look for chunky woollens and thick coats in muted earthy tones 92 | ASDA.COM/MAGAZINE | OCTOBER 2014

The

UTILITY JACKET Military coats add a modern twist to smartcasual outfits.

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. PHOTOGRAPHS: GETTY IMAGES, ANTHEA SIMMS, CATWALKING

season WARDROBE


GEORGE STYLE

CATWALK STYLE: DKNY

CATWALK STYLE: DSQUARED2

CATWALK STYLE: BERLUTI

Blazer, 36-42, £35, code 4740263; shirt, S-XXXL, £12, code 4686074; jumper, S-XXL, £12, code 4579282 jeans, as before

From sharp tailoring to quilting, there’s a jacket to suit every occasion Jacket, 36-42, £35, code 4605653; trousers, 28-46, £15, code 4605652 shirt and tie set*, 14.5-18.5, £10, code 4737952; belt, S-XXL, £6, code 4737906 *AVAILABLE FROM 12 OCTOBER

The

BLAZER A classic blazer over a jumper and jeans adds an e�ortlessly smart edge.

Coat, S-XXXXL, £20, code 4614616; jumper, S-XXXL, £5, code 4613243 jeans, as before

The

QUILTED JACKET A lightweight, weatherproof classic that’s great for both town and country living.

The

CLASSIC NAVY SUIT A wardrobe essential – perfect for the o�ce and formal occasions. FOLLOW ON

OCTOBER 2014 | ASDA.COM/MAGAZINE | 93


1

2

The glitzy purse bag

The teddy bear coat

For them to store their little treasures

Cosy and warm in fuzzy fabrics

Purse bag, £6, code 3526325

3 Half-term

heroes

The sporty hoody

Perfect cover-up for half-term activities

Autumn’s checklist of top buys for kids

4

The hero sweater Woodland animals are key this season

Jumper, 9mths7yrs, from £7, code 4703465; jeans, 9mths7yrs, from £9, code 4705659; boots, 4-12, £12.50, code 4671615

5 6 Hoody, 9mths-7yrs, from £6, code 4715449; top, 9mths-7yrs, from £3.50, code 4737868; skirt, 9mths-7yrs, from £8, code 4715461; leggings, 9mths-7yrs, from £2.50, code 4800696; shoes, 4-12, £7, code 4693298

The ballerina tutu From party to play – pretty in pink

94 | ASDA.COM/MAGAZINE | OCTOBER 2014

Hoody, 4-14yrs, from £8, code 4807635; top, 4-14yrs, from £2, code 4706710; jeans, 4-14yrs, from £8, code 4713124; boots, 7-1, from £12.50, code 4678527

The trainer boot Great fun to run around in – whatever the occasion

Boots, 4-12, from £10, code 4693042

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

Coat*, 4-14yrs, from £18, code 4772508; top*, 4-14yrs, from £5, code 4811924; jeggings, 4-14yrs, from £7, code 4710252 *AVAILABLE FROM 22 SEPTEMBER




Available at selected stores, subject to availability

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Up for grabs We’ve got loads of great prizes to be won this October – so enter now

WIN! A trip to meet Santa in Lapland You can make your child’s dream come true – and deliver their Christmas wishlist to Santa in person. We’ve teamed up with Santa’s Lapland to o�er a fantastic two-night trip to Lapland for a family of four to meet Santa this year or next. As well as return flights, our prize includes a snowmobilesleigh ride, a gift for the kids, a husky sled ride, plus lots of other fantastic extras. Visit santaslapland.com.

There is one prize of a two-night break in Lapland for a family (two adults and two children under 13 years) sharing a family room on a half-board basis in a 3-star hotel. Return economy flights from Gatwick, Manchester, Newcastle, East Midlands, Edinburgh, Leeds Bradford or Bristol to Ivalo, Finland, one piece 20kg hold luggage per passenger, airport to hotel and hotel to Santa Experience transfers are included. All Santa activities undertaken at winner’s own risk. The prize does not include meals or drinks apart from those mentioned, UK travel, hotel or resort expenditure, or spending money, and is subject to availability until 24 December 2014 or from 30 November 2015-24 December 2015. See opposite for full terms.

WIN! A 4-star London theatre break to see Riverdance It’s 20 years since Riverdance made its dazzling stage debut. To celebrate, we’re giving away a break in London to see the show. One reader and a guest will win top tickets to Riverdance at Hammersmith Eventim Apollo, plus a cast meet-and-greet. The prize includes a two-night stay at The Cavendish London in Mayfair. Visit riverdance.com/uk.

WIN! One of two breaks for six at Ribby Hall Holiday Village in Lancashire Fancy getting away to a 5-star holiday village with activities for the whole family? Ribby Hall Village is set in 100 acres of landscaped grounds in Lancashire, and we’re giving away two breaks, each for up to six people, staying in a luxury selfcatering cottage. If you’re not a winner, why not treat the family to a Winter Wonderland trip, open from 22 November, from £280 for six. Call 0800 1070496 or go to ribbyhall.co.uk. There are two self-catering prizes of a three-night Friday-to-Monday break, staying in a three-bedroom Poppy cottage for any combination of six-person family or adult group (Ribby Hall standard T&Cs apply). Linen, and cleaning at end of stay included. Prize does not include travel, meals, drinks or spending money, fishing and golf equipment or any activities apart from use of fishing ponds and pools. Prize must be taken before 31 May 2015, excluding 19 December 2014-3 January 2015, subject to availability. See opposite for full terms.

96 | ASDA.COM/MAGAZINE | OCTOBER 2014

There is one prize for a winner and guest of two top-price tickets to see Riverdance at the Hammersmith Eventim Apollo on 12 December 2014 only, with a pre-show meet-and-greet with the cast. Prize includes a show programme and an interval drink each: glass of house wine, bottle of beer or soft drink. The winner and their guest will also get two nights’ accommodation at The Cavendish London, on a B&B basis, on the 12 and 13 December 2014, sharing a double/twin room. Prize does not include travel, meals or drinks other than mentioned, spending money or hotel expenditure. See opposite for full terms.


WIN! A fun Hello Kitty-themed trip to Drusillas Park zoo in East Sussex

WIN! A children’s art hamper plus Creative Sparks membership

One lucky family will win a two-night stay in Brighton and tickets to Drusillas Park to visit the new Hello Kitty Secret Garden. Plus, four runners-up will each get the latest Hello Kitty scooter – also available to buy at Asda. There is one prize of a two-night stay for two adults and two children (aged 16 and under) in Brighton, staying in a 4-star hotel as allocated at time of booking, sharing a family room on a B&B basis. Return UK standard train travel provided up to a value of £500. Prize excludes transfers, meals or drinks, zoo or hotel expenditure, or spending money, and is subject to availability until 30 June 2015, excluding bank holidays. Four runners-up will each get a Hello Kitty scooter. See below for full terms.

Looking for fun activities to inspire your child? The awardwinning Creation Station brings you Creative Sparks online, with a wealth of fun things to make and do. We’ve got a Creative Sparks online annual membership to give away, plus a hamper packed with art and craft goodies. Twenty-four runners-up will win an annual membership. thecreationstation.co.uk There is one main prize of a Creation Station hamper (value £100, some products not suitable for under-3s and may di�er from those shown) and a Creative Sparks Silver membership, plus 24 runners-up prizes of a Silver membership only, as an email with an access code valid for one year from activation. Details at thecreationstation.co.uk/terms. See below for full terms.

WIN! A family break to Gulliver’s World Theme Park in Warrington There’s so much going on at Gulliver’s World, with over 90 attractions – from dodgems and tree-top swings to Clown School! And you can win a twonight family break, staying at Gulliver’s Hotel in a themed room. Eight runners-up will get a family ticket for six to a Gulliver’s theme park in Warrington, Matlock Bath or Milton Keynes, including a visit to the Splash, Spy or Nerf Zones. gulliversfun.co.uk

HELLO KITTY SECRET GARDEN ©1976, 2013 SANRIO CO. LTD

There is one main prize of a two-night break for a family of four (two adults and two children aged 15 years or under) sharing a themed family room on a B&B basis at Warrington Gulliver’s World only. There are eight runners-up prizes of a family day pass with added access to a choice of the Spy, Splash or Nerf Zones for a family of up to six (there must be a minimum of one adult and one child in the party). Prizes do not include travel, meals or drinks (apart from those mentioned in the main prize), hotel or park expenditure, or spending money. Subject to availability until 31 October 2015. See below for full 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 closing date for prize draws is midnight, 31 October 2014.

SANTA VISIT IN LAPLAND Call 0901 151 0084 Text ASDA14

RIBBY HALL VILLAGE BREAKS Call 0901 151 0085 Text ASDA15

RIVERDANCE THEATRE TRIP Call 0901 151 0086 Text ASDA16

HELLO KITTY BREAK Call 0901 151 0087 Text ASDA17

CREATION STATION ART HAMPER Call 0901 151 0088 Text ASDA18

GULLIVER’S WORLD BREAK Call 0901 151 0089 Text ASDA19

*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 0845 803 0325. For online entry technical issues, call Asda customer services on 0800 952 0101. See below for full and specific 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 a�liated 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 midnight, 31 October 2014. Phone/text lines open 24 hours a day until midnight, 31 October 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 verified computer system after the closing date and will be notified by letter within 28 days of closing date. If prize is not claimed within four weeks of notification, a redraw will take place. 6 No cash alternatives. Prizes not transferable and must be accepted as o�ered. 7 By entering, you may be required to take part in publicity. 8 To obtain winners’ names/counties, send an SAE to: Asda Magazine October 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 final. 11 In the event of unforeseen circumstances, promoter reserves right to o�er alternative prize of equal or greater value. 12 Prize draws may feature in other promotional material with di�erent 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 fit 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.

OCTOBER 2014 | ASDA.COM/MAGAZINE | 97


The BIG debate

Should you cook di�erent meals for kids and adults?

YES

Zoe Clarke, mum to Joseph, seven ‘For me, cooking di�erent meals to suit all our tastes makes life easier. I’m a stay-at-home mum, so I have a bit more time and I like cooking. It takes me about an hour and a half to run up two meals each day – not much longer than it would to make one. And when I’ve taken the trouble to cook, I don’t want anyone turning their nose up at it. ‘My son isn’t keen on meat, while my husband is a meat and potatoes man – and left to my own devices, I’d live on salad! Like lots of families with young kids, we don’t all eat supper at the same time. My husband has a very physical job as a gardener, so he’s often home late and needs a filling supper like stew or chops. So I’m juggling three very di�erent diets and schedules. ‘Joseph will eat sausages, but he doesn’t want “solid”

red meat, and I don’t want to force him. I was made to eat things I didn’t like as a child, and I hated it. He’s not picky otherwise and he’s happy to try new things, whereas my husband has “traditional” tastes in food. ‘There are three dishes we all like: roast chicken, Chinese takeaway and macaroni cheese. But I can’t serve them all the time.’

‘I remember being made to eat things I didn’t like as a child, and I hated it’

Do you often prepare separate meals for your family? We asked Facebook fans on our page…

98 | ASDA.COM/MAGAZINE | OCTOBER 2014

NO

Jackie Skippings, mum to Ruby, 13, and Oliver, 10 ‘I think it’s important to cook just one meal for everyone for lots of reasons – not least, my own sanity! ‘We don’t always eat together at the same time; I’ll eat with the kids, but my husband tends to get in quite late and eats then. When we can, like during the holidays, we’ll all eat

YES 69% NO 31%

together, and the children love it. But whatever we do, we always have the same meal. It just makes sense. ‘First o�, it’s cheaper, as I’m not budgeting for two lots of food. It’s also simpler. I’m a fairly typical parent who’s fitting a lot into the week, and I find shopping and meal-planning and cooking a real chore as it is. Doubling the number of meals I produce would be too much to cope with. ‘Of course, my children have their likes and dislikes (doesn’t everyone?) but nothing we can’t cope with. I’ve accepted they won’t like some vegetarian meals that I’d enjoy, like a lentil bake. I do cook more adventurous food a couple of times a week, but a lot of the time it’s a fairly standard menu of chicken, baked salmon, fishcakes, a quick and easy prawn paella… a proper meal every night, but generally quite simple to make. ‘When I do push the boat out and spend hours cooking, I make sure it’s something we’ll all enjoy. Home-made lasagne takes time, but it’s well worth it. I’d never go to that e�ort if even one of us wouldn’t eat it. In my view, one meal for the whole family is the only way to go.’

ILLUSTRATION: HANNAH WARREN. THE VIEWS EXPRESSED ARE SOLELY THOSE OF THE CONTRIBUTORS

How can you keep the whole family happy? Two readers give their views


Asda Magazine - October 2014  

Asda Magazine October, the comfort food issue!

Asda Magazine - October 2014  

Asda Magazine October, the comfort food issue!

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