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M A R C H 2 0 1 7


MARCH 2017


TREATS * Gorgeous gifts * Beautiful bouquets * Showstopping

afternoon tea

COOKS’ SECRETS Give our magic flavour boosts a try







TESCO magazine



See in-store magazine for coupons







Let us take the hassle out of meal planning with ideas from this issue’s recipes

AT LAST, it’s time to come out of hibernation and embrace everything spring has to offer! Now that the days are longer, why not seize the chance to be spontaneous? It’s good for you, research proves it (The plan is... There is no plan, page 92). If getting outside is top of your agenda, turn to Garden SOS on page 52, where you’ll find some super-useful advice and tips, whatever the size of your space. One thing you might want to think about in advance is Mothering Sunday on 26 March. Whether you’re treating or being treated, we’ve tons of fabulous ideas, from breakfast in bed (Meal maths, page 77) to afternoon tea (A family affair, page 44) and gifts you can buy, make and bake (Make her day, page 32). Want to drop your family a few hints? Maybe try leaving this magazine lying open at the relevant page! Have a great month...

Great ideas for using March’s bounty of seasonal produce We get to grips with alliums in all their delicious forms

Spotlight on the yellow fruit beloved the world over

Joan’s ‘missing you’ blondies, plus easy brownies, too Everything you need to make the most of your month





Sarah Gooding, ACTING EDITOR

The team EDITORIAL Acting editor Sarah Gooding

Acting deputy editor Lucie Tobin Managing editor Tania Sansom Food editor Elli Donajgrodzki Acting chief sub editor Chris Hughes Sub editors Louise Burfitt, Rob Goodway Editorial assistant Bryony Cedar Communications Limited, Bowie Senior digital editor (food) John Gregory-Smith Senior 85 Strand, London WC2R 0DW Tel +44 (0)20 7550 8000 Fax +44 digital editor (lifestyle) Louise O’Connell Content manager Martha Burton Acting social media manager Pete Ross Creative solutions (0)20 7550 8250 Email tesco@ Website editor Alison Fordy ART Art director David Jenkins Senior art © 2016 Cedar editors Nina Brennan, David Jackson Senior designers Jack Huntley, Communications Limited. Tesco Alexandra Whitfield Junior designer India Jackson ADVERTISING Customer Services 0800 505555 AND COMMERCIAL Tesco Media @ dunnhumby ( Colour origination by Rhapsody Head of publications Matthew Sims 020 8326 9732 Senior client Printed by Eurogravure S.p.A directors Alan Davis 020 8326 9759, Tom Glenister 020 8326 9751 Client directors Amanda Crofts 020 8326 9761, Lorraine Davies 01707 370947, Sophie Kennedy-Cooke 020 8832 9205, Laura Monteiro 020 8832 7233, Okasha Nageen 020 8236 9775, Jim Wright 020 8832 1353 Client manager Nicky Garcha 01992 314 172 Promotions and projects managers Susan Leydon 020 8326 9757, Chris Kent 020 8832 9843 CONTENT AND PUBLISHING Editorial director Maureen Rice Content director Helen Johnston Head of food Jenny McIvor Group art director For more information about Iona Newton Acting business director Jessica Haigh Senior account responsible drinking, visit manager Suzanne Ashley-Tagoe Account managers Peter Woodman, Emilia Ullmann PRODUCTION Production director Vanessa Salter Join the conversation Production manager Sarah O’Neill WITH THANKS TO Aviva Attias, Nina Christopher, Lyndsay Conway, Frances Ewings, Sophie Harper, Tesco magazine, Cedar Communications, 85 Strand, Rachel Linstead, Bruno MacDonald, Angela Romeo, Richard Wilsmore London WC2R 0DW TESCO Lead publishing manager Emma Burton-Lee Publishing manager Cintia Welch CEDAR COMMUNICATIONS CEO Clare Broadbent Creative director Stuart Purcell Digital director Robin Barnes Business development director Hannah Saunders Financial director Jane Moffett



Fabulous gifts to buy, make and bake this Mother’s Day


Stunning bouquets to make your mum feel extra special


Seize the day – why being spontaneous is good for you


Win a dream family holiday for four to Florida





Recipe swaps using storecupboard superheroes

Follow our six easy steps for a gorgeously comforting turkey pot pie

Your favourite classic British dishes are given a healthy makeover for spring






A beautiful afternoon tea that’s perfect for Mother’s Day



Quick, inventive recipes for cosy evenings in

Brilliant, speedy ideas for Mother’s Day breakfast in bed Great meals made with just a handful of ingredients

Clever ideas that will transform your leftovers

All of this month’s recipes on one handy page








Your letters, tweets and emails this month


Growing pains? Our garden experts come to the rescue

All the kit you need to get your garden sunshine-ready

60 THE BULLET DIARY Bored of to-do lists that stay undone? Here’s the solution


All the latest tips and trends from the fitness world

97 LET’S GET DIGITAL Nifty apps and websites to make your cash go further


Seasonal make-up bag updates


We highlight new natural beauty range Aloe, made using skin-boosting aloe vera

25 13 103 EVERYONE’S A HERO!

Run, jog or walk in support of Cancer Research’s Race for Life Wherever you see this symbol, follow the link to find even more great seasonal food content online at



The menu edit

To help you make the most of this issue, we’ve chosen recipes we think go together really well to create three delicious meals. Any other suggestions? Let us know, using #tescomagazine

MOTHER’S DAY LUNCH Your mum can put her feet up while you make her feel utterly spoiled with this gorgeous spread. • Turkey and vegetable pot pie p87 • Caramelised chicory p12 • Blueberry bread and butter pudding p68

PERFECT PICNIC With spring approaching, there’s always the chance of a picnic, so here’s a brilliant alfresco feast. Fingers crossed! • Falafel wraps p84 • Brie, ham and chilli jam focaccia squares p46 • Orange curd tarts p35

GLUTEN-FREE FEAST Following a gluten-free diet? With this colourful, flavourpacked menu, you won’t even notice it ’s missing. • Warm puy lentil and green bean salad p72 • Haddock with parsley gremolata p10 • Fruity quinoa crumble p65


Look out for this icon throughout the magazine For more meal inspiration, visit



conversation JOIN THE

We love to hear from you – get in touch with your stories and snaps Letters may be edited for length and clarity. *Open to UK residents, 18+. Normal exclusions apply. Send in your letter by 23·55 on 22 March 2017 for a chance to win a Kenwood Electric Spiralizer. One ‘Star letter’ will feature in each issue of Tesco Magazine between Christmas 2016 and May 2017. There is one prize to be won in each issue. Promoter: Tesco Stores Limited.


The spice is right We loved your versions of David’s ‘Hot or Not’ chicken curry from the Food Love Stories campaign. Share yours using #tescomagazine.

Thanks David! The ‘Hot or Not’ Chicken Curry was so good. @imiandme

Rachael’s hot chicken curry! Thanks #Tesco, great campaign. #foodlovestories @rachael_stanton

Added a bird eye chilli for extra kick then a dollop of yogurt to cool mine. Delicious. @queenb_sw

‘Hot or Not’ Chicken Curry #tescorecipe #food #homecooked @lavendercottagelove

Loved ‘Hot or Not’ Curry from @Tesco #iwenthot #FoodLoveStories @htc_1991

Star l et ter HAPPY DAYS

I read The Gratitude Project (January) with interest, especially the bit about writing down three good things a day. Iʼve done this for two years since experiencing depression and anxiety. It helps me focus on the small but important things – warm sun, a good book or birdsong. Itʼs lovely to read in trying times. Anna Hodsoll, East Sussex COUNT ON IT As a recently diagnosed type 2 diabetic, I love that you give the carbohydrate count of recipes. I’m trying to follow a low-carb diet to control my diabetes, so 10 out of 10 for including the carb count. Sheila Clayton, East Yorkshire ON THE VEG My meat-free January resolution was met with disdain from my steak-loving husband. I expected a month of moaning – until I opened Tesco Magazine and found recipes to tempt even the most hardened carnivore. He has devoured homemade beans with baked avocado wedges and beetroot burgers! I’m sure a new attitude to veggie options will result in a much healthier year for us both. Cheryl Godson, Essex

Tesco Magazine, Cedar Communications, 85 Strand, London WC2R 0DW @Tesco

HOLIDAY, CELEBRATE! I was blown away by your informative features, such as The Money Saving Challenge (January). We're saving for a holiday, so not buying coffee daily really helps. Factor in the slimming recipes and you have a new you by holiday time! Pauline Dewberry, Kent

Write in and win! Tell us about a great recipe or helpful tip you found in Tesco Magazine – the ‘Star letter’ will win a Kenwood Electric Spiralizer.*

We love seeing your creations! Share your pics with us using #tescomagazine Find all our recipes at


in season Make the most of early spring’s produce with these gorgeously fresh-tasting dishes

Flat-leaf parsley This versatile herb has a more vibrant, lemony taste than its curly cousin. A favourite in British and Mediterranean cooking, flat-leaf parsley adds a bright, fresh flavour to dishes. Wrap cut stems in damp kitchen towel, or store them in a glass of water to keep them fresh. Blitz with olive oil, lemon juice, garlic, cheese and walnuts for a zingy variation on pesto.

• •


HADDOCK WITH PA R S L E Y G R E M O L ATA Serves 4 DF GF Takes 25 mins Cost per serve £3·44

2 x 280g packs haddock fillets 4 tsp extra-virgin olive oil 2 x 190g packs asparagus and Tenderstem broccoli 1 courgette, sliced 50g mayonnaise For the gremolata ½ x 100g pack flat-leaf parsley, leaves finely chopped 50g pitted green olives, chopped 30g capucine capers, chopped 1 garlic clove, finely grated 1 lemon, zested and cut into wedges

1 Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking sheet or griddle pan

Be sure to drain the olives and capers well and pat dry using kitchen paper before using, to stop the tartare sauce from becoming too runny.



For more great parsley recipes, visit

with foil. Make the gremolata by combining the parsley leaves, olives, capers, garlic and lemon zest. 2 Put the fish fillets, skin-side down, on the foil and sprinkle a few teaspoons of the gremolata over each. Drizzle with the oil, season with black pepper, then roast for 10 minutes, or until the fish is cooked through and flakes when parted with a fork. 3 Meanwhile, steam the broccoli for 2 minutes, then add the asparagus. After 1½ minutes, add the courgette; continue steaming everything for 1½ minutes, until al dente. 4 Mix the remaining gremolata with the mayonnaise to make a tartare sauce. Serve the fish with the steamed veg, tartare sauce and a lemon wedge. Each serving contains Energy

1235kJ 295kcal 15%



17g 3g 24% 14%



3g 3%

3·4g 57%

of the reference intake. See page 106. Carbohydrate 5g Protein 32g Fibre 2g


USE OR LOSE The apple crisps are best eaten soon after cooking, as they’ll go soft if stored.

Cameo apples


These late-season British apples are sweet and fruity, with hints of citrus and honey. Thought to be a cross between Red Delicious and Golden Delicious, Cameo apples were discovered by chance in a Washington orchard in 1987. Crisp and juicy with flecked red skin, they work well in a tarte tatin or Waldorf salad. Try using grated Cameo apples, along with grated cheddar and potato, for a twist on a classic rösti. Cameos are available as part of the British Apple Pack. If you can’t get hold of them, Pink Ladies make a great alternative.

Serves 4 V Takes 1½ hrs, plus cooling Cost per serve 59p

• • • •

4 Cameo apples 1 tbsp olive oil knob of butter 1 onion, diced 1 x 500g pack parsnips, peeled and chopped 2 garlic cloves, peeled and diced 1 tbsp mild curry powder 700ml vegetable stock 4 tsp soured cream ¼ x 30g pack chives, snipped

1 Preheat the oven to gas ½, 130°C, fan 110°C. Slice 2 apples as thinly as you can horizontally. Remove any seeds, then

arrange on a baking tray lined with nonstick baking paper. Bake for 1½ hours, or until dried out; leave to cool. 2 Meanwhile, heat the oil and butter in a heavy-bottomed pan, add the onion and parsnips; cover and cook gently for 10 minutes. Chop the remaining apples and add to the pan with the garlic. Cook, covered, for 5–10 minutes. Stir in the curry powder and cook for 30 seconds. Add the stock and 100ml water. Simmer, uncovered, for 10 minutes. 3 Using a blender, whizz the soup until smooth. Divide between 4 bowls, top each with 1 tsp soured cream, some chives, a few apple crisps and a twist of black pepper. Each serving contains Energy

921kJ 220kcal 11%





9g 3g 21g 1·6g 13% 16% 24% 27%

of the reference intake. See page 106. Carbohydrate 33g Protein 4g Fibre 10g

For more great apple recipes, visit


Chicory Also known as endive, chicory has crisp, tightly packed leaves and a delicate, slightly bitter flavour. A forced crop, grown in darkness, chicory has white leaves with pale yellow or red tips. Its distinctive boat-shaped leaves make it perfect for stuffing, or for using as a crudité. Add it to salads for a bitter crunch, or try grilling, then layering the leaves with garlic, cream, Parmesan, thyme and walnuts. Bake for a warming gratin.

• • •

C A R A M E L I S E D C H I CO RY WITH ORANGE AND THYME Serves 4 (as a side dish) V Takes 1 hr Cost per serve 95p



knob of butter, plus extra for greasing 2 x 270g packs chicory 8 garlic cloves, peeled a few sprigs thyme 1 orange, zested and juiced 1 tbsp clear honey 1 tbsp cider or sherry vinegar

1 Preheat the oven to gas 4, 180°C, fan 160°C. Grease a roasting tin, halve the chicory, or leave whole if small, and arrange side by side in the dish.


For more great chicory recipes, visit

Tuck the garlic among the chicory, season with black pepper and top with the thyme sprigs. 2 Mix 1 tbsp orange juice with the honey and vinegar, then drizzle over the chicory. Dot with the butter then bake in the oven, uncovered, for 1 hour, turning the chicory 2 or 3 times, until tender when pierced with a knife. Add the orange zest for the last 10-15 minutes of cooking. Each serving contains Energy





324kJ 78kcal 4%

5g 7%

3g 14%

5g 5%

0g 0%

of the reference intake. See page 106. Carbohydrate 10g Protein 1g Fibre 5g


Passion fruit The dusky exterior of this tropical fruit hides crunchy seeds surrounded by an aromatic, juicy and slightly tart pulp. Passion fruit’s hard, deep purple shell wrinkles as it ripens and becomes sweeter. Avoid any that are already very wrinkled or that feel light. Although the pulp is juicy, it takes more than 100 fruits to make 1ltr of juice. Try blitzing up the passion fruit pulp with other exotic fruits for a fresh and tasty smoothie. If decorating a cake, try adding a little strained passion fruit juice to buttercream, then use the seeds to decorate the top.


• •

BREAK LOOSE If the jelly doesn’t want to come out of its mould, dip into hot water briefly to loosen its grip.

PA S S I O N F R U I T J E L L I E S Makes 4 DF GF Takes 20 mins, plus 6 hours setting Cost per serve £1·11 6 passion fruits 4 sheets leaf gelatine 300ml 100% squeezed and pressed tropical juice 200ml coconut water flavourless oil, for greasing 4 scoops vanilla ice cream, to serve

1 Halve 4 passion fruits and, using a teaspoon, scoop the pulp and seeds into a sieve set over a measuring jug. Using the back of a spoon, press down on the pulp to push the juice through the sieve. You should end up with about 50ml of liquid. Discard the seeds. 2 Cut each gelatine sheet into 4 and put in a small bowl. Cover the sheets with cold water and set aside for 5 minutes to soften. 3 Meanwhile, top up the passion fruit juice with the tropical juice, until you

have 350ml liquid in total. Set aside. In a small pan set over a low heat, gently heat the coconut water until the liquid is just at simmering point. Take off the heat. Gently squeeze the gelatine leaves to remove excess water, then add to the pan and allow to melt, stirring with a wooden spoon. Cool for a few minutes. 4 Lightly grease 4 individual jelly moulds (about 175ml capacity) with oil. Pour the cooled gelatine mixture into the jug of passion fruit and tropical juice and stir well to combine. Divide this mixture between the jelly moulds. Put in the fridge for about 6 hours, or until set. 5 To serve, turn the jellies out onto serving plates. Halve the remaining passion fruits and scoop out the seeds and pulp. Use to decorate the jellies. Serve with ice cream, if you like. Each serving contains Energy


379kJ 90kcal 5%

3g 4%




<1g 12g <0·1g 2% 13% 1%

of the reference intake. See page 106. Carbohydrate 12g Protein 4g Fibre <1g

Also in season Make the most of sweet, delicate leeks in this light, one-pot pasta dish at

For more great passion fruit recipes, visit



1 ONIONS A global favourite, onions are originally from Asia. The most popular, the brown onion, has a strong flavour that softens to become sweet and earthy when cooked.

2 SPRING ONIONS Despite resembling leeks, spring onions are actually salad onions picked before the bulb has swollen. They make a crunchy addition to salads.




Though bitter if eaten raw, leeks taste delicate and sweet once cooked. They complement a range of ingredients, making them great in risottos or as a base for soups.

Unlike spring onions, shallots are not young onions, despite their small size. Made up of fine layers, they have a fragrant, mild flavour, and are traditional in French cookery.

Composed of small cloves that surround an inedible stem, garlic is a staple of cuisines across the world, and has a mellow sweetness when it’s cooked.


From punchy garlic to silky leeks, alliums are the starting point for so many great meals


PREP Trim the root and green top from leeks and spring onions; remove the outer layer. Spring onions can then be sliced, but cut leeks in half lengthways first and rinse to remove soil. Peel onions, garlic and shallots before slicing.



Keep spring onions and leeks in the fridge. Onions, garlic and shallots should be kept in a cool, dry place (but not the fridge, as they’ll go soft).

E NJ O Y Spring onions are great raw in salads, but onions, shallots, leeks and garlic are best cooked to mellow their flavour. For tear-free onion chopping, freeze for 10 minutes and don’t cut through the root.



Try them in...

LEEK AND POTATO SOUP *Soften onion, leeks and garlic in a pan. Add potatoes, thyme and stock. Simmer until the potatoes are soft. Blitz then top with crispy shallots. PANCETTA MAC ’N’ CHEESE Fry leek, garlic and pancetta and stir into cooked macaroni, chopped spring onions, parsley and cheese sauce. Top with breadcrumbs and grated Parmesan. Bake until golden. SHALLOT TARTE TATIN Fry halved shallots in butter in an ovenproof frying pan until soft; add balsamic vinegar, thyme and a little water. Top with puff pastry, then bake until risen and golden.




For more brilliant allium recipes, visit




bananas Packed full of goodness, this delicious, energy-boosting fruit is a firm favourite worldwide – get the low-down here


Did you know?

All bananas in store are Rainforest Alliance Certified™, supporting a healthier planet and an improved quality of life for farmers.

The banana is technically not a fruit: it’s the berry of a herb plant. There are hundreds of varieties, although the Cavendish is by far the most common.

5 2


Brought to the UK in the 1600s, bananas are now the nation’s favourite fruit – more than 5 billion are eaten every year.


5 3 A source of fibre and vitamin C, bananas are also high in


which helps build muscle and proteins, and is vital for a

healthy heart.

Perfe c t every time To stop bananas going brown, separate them and wrap each stem in clingfilm, to prevent most of the ethylene gas (which causes the fruit to ripen) from escaping. Freeze peeled, ripe bananas in an airtight container to use in smoothies or bakes.

Bearing fruit Find delicious banana recipes at

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J OA N’S ‘ M I S S I N G YO U’ B L O N D I E S

Nothing says ‘I love you’ like baking a favourite treat for someone you care about. We know how much food means to you - and the importance you place on the quality of the ingredients you use – and that’s where Tesco can help…


hen her four children were little, ‘Joan’ used to love making trays of chocolate brownies for her family. The kids absolutely adored them... well, nearly all of them - her daughter ‘Sarah’ was never a fan. In our story, ‘Joan’ is all too aware of how easy it is to get a bit lost when you’re part of a large family - and how important it is for everyone to be made to feel special. That’s the reason why, whenever she made brownies for her children, she’d bake a small batch of blondies, just for ‘Sarah’. The kids are older now, and ‘Sarah’ is at university. ‘Joan’ misses her like mad, but doesn’t want to make a fuss, which is why, every so often, she whips up a load of blondies and sends ‘Sarah’ a surprise parcel in the post – just to let her know how much she misses her…




To line a greased square tin, cut 2 strips of baking paper as wide as the tin but long enough to ride up the sides. Put in the tin so they form a cross, and grease between the layers.

Perfect partners J OA N’S ‘ M I S S I N G YO U’ B L O N D I E S Makes 16 Takes 1 hr 30 mins, plus cooling Cost per serve 30p 190g butter, melted and cooled 375g golden caster sugar 11/2 tsp vanilla extract 3 eggs 260g plain flour 300g white chocolate, broken into pieces 150g frozen or fresh raspberries 25g white mini marshmallows

2 In a large bowl, combine the cooled butter and sugar, mixing well with a wooden spoon. Add the vanilla extract and the eggs, one at a time, stirring with each addition. Then fold in the flour and white chocolate before folding in the raspberries, until just combined. 3 Spoon the batter into the lined tin, spreading into all corners. Bake for 1 hour, covering with foil if the top begins to brown too much. 4 Remove from the oven, scatter over the marshmallows and bake for a further 10 minutes, or until the marshmallows are golden. Remove and leave to cool in the tin completely. Once cooled, remove and cut into 16 squares. Each blondie contains

1 Preheat the oven to gas 4, 180°C, fan 160°C and line the base and sides of a 20cm square loose-bottomed tin with nonstick baking paper.



1534kJ 366kcal 18%





18g 10g 37g 0∙1g 25% 50% 42% 2%

of the reference intake. See page 106. Carbohydrate 50g Protein 5g Fibre <1g

For a sharp tang to offset the blondies’ sweetness, add a dollop of Crème FraÎche, 95p/300ml (32p/100ml).

There’s nothing better than a refreshing cup of tea with a baked treat. finest* Earl Grey Tea Bags £1·49/125g (£1·19/100g)

Little extras Prefer a brownie to a blondie? Go for our easy recipe, right, plus try our clever spins on these classic bakes SMART SERVES

Plain and simple If you have leftover blondies or brownies, warm them in the microwave for 20 seconds and serve with a scoop of ice cream and a drizzle of caramel sauce.

Rocky road sundae Serve crumbled brownies or blondies in a sundae glass with mini marshmallows, crushed digestive biscuits, chocolate ice cream and chocolate sauce.

Brownie cheesecake Make a tray of brownies in a deep square cake tin. Cream two 300g tubs of full fat soft cheese with 120g caster sugar and the juice and zest of 2 lemons. Fold in 300ml whipped double cream. Spread over the cooled brownie base and chill for at least 4 hours or until firm. Cut into squares.


Black Forest The classic flavour combination gets a brownie makeover: stir in 3 tbsp Kirsch (from a jar of black cherries steeped in Kirsch) when you add the vanilla in our chocolate brownie recipe (right). Then stir 100g drained cherries into the mixture just before pouring into the tin.

Rum and raisin For a grown-up twist, swap the marshmallows in Joan’s blondie recipe for raisins. Add a splash of rum and a spoonful of icing sugar to double cream, whip and serve.

Salted caramel Poke small holes into warm blondies or brownies and drizzle over gently heated ready-made salted caramel sauce. Allow to soak in, then serve with an extra trickle if you like. A real crowd-pleaser!

E A S Y B RO W N I E S Everyone will love these tasty bite-size treats. Makes 36 V Takes 35 mins, plus cooling Cost per serve 8p 175g butter, plus extra for greasing 200g milk chocolate, broken into pieces 225g light soft brown sugar 2 eggs 1 tsp vanilla extract (optional) 100g plain flour 30g cocoa powder

1 Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 20cm square baking tin and line with nonstick baking paper. 2 Put the butter and 150g chocolate in a heatproof bowl set over a pan of barely simmering water, stirring often, until completely melted. Remove and set aside to cool a little. 3 Put the sugar, eggs and vanilla (if using) in a separate bowl and whisk to combine. Stir in the cooled chocolate, then sift in the flour and cocoa. Add the remaining chocolate; mix well. 4 Pour the mixture into the lined tin and bake for 20-25 minutes, until a thin crust forms on the surface with a slight wobble. 5 Remove from the oven and leave to cool in the tin for 30 minutes, before transferring to a wire rack to cool completely. Cut into 36 squares and chill until ready to serve. Enjoy cold from the fridge, at room temperature or warmed in the microwave for 10 seconds. Each brownie contains Energy


435kJ 104kcal 5%

6g 9%




4g 9g <0∙1g 18% 10% 1%

of the reference intake. See page 106. Carbohydrate 12g Protein 1g Fibre 1g

Hazelnut and cranberry Try adding a small handful of hazelnuts and cranberries to the blondie batter for a gorgeously nutty and fruity hit.

Enjoy more...

food love stories online at 21


Spring into

March Make the most of the new season with our pick of the best things to do, make and eat this month...

CLASSY CUPPA These beautiful stoneware Coupe Pastel Mugs, £8 for 4, come in four pretty shades.

NATURAL TOUCH This Acacia Serving Board with Handle, £8, adds a gorgeous rustic touch to your food presentation.

YOU NAME IT Treat Mum with this pretty Write On Me Cake, £6 (serves 8), which includes an icing pen to write your own message.



Get everyone round the table for a celebratory roast on Mother’s Day (26 March). Try succulent Roast In The Bag Pork Loin Joint, £5/800g (63p/100g), accompanied by Roast Potatoes, £2/700g (29p/100g), Roasted Sprouts with Parmesan, £2/250g (80p/100g) and Carrot, Cauliflower and Broccoli, £1·25/370g (34p/100g), which are 3 for 2. Bring it all together with a drizzle of finest* Caramelised Onion Gravy, £2/500g (40p/100g).


TOAST OF PARIS £34/70cl Served at the opening of the Eiffel Tower in 1889, Courvoisier is the perfect choice for celebrations. So why not treat your mum to her favourite tipple this Mother’s Day? For a stylish espresso martini, simply combine 2 parts Courvoisier VSOP, 1 part Kahlúa, 1 part espresso coffee and a dash of sugar syrup. Shake with ice and strain into a coupette glass. Best of all, Courvoisier goes perfectly with chocolate!




My mum’s recently been diagnosed as coeliac. I want to bake her something special for Mother’s Day, but I’m not sure what to make. Any ideas? For a sweet treat that’s naturally gluten-free, you can’t beat a meringue. Make a batch of gorgeous pastel-coloured mini meringues (try our recipe on p34, just leave out the vanilla frosting) and gift them in a pretty box. Or, for a dessert that’s sure to wow her, bake a Pavlova and top with whipped cream and her favourite fruit.


This year, the National Trust is holding a range of events in celebration of Mother’s Day throughout the UK. With events ranging from afternoon teas and baking demonstrations to boat rides and posy-making, Mum will be spoiled for choice. To find out more, and for a full list of events, visit features/mothers-day-events.




Treat Mum (or Dad!) to this fresh spring cocktail: mix 40ml Brecon Botanicals Gin, £23/70cl (available in Welsh stores, then nationwide from 20 March) with 20ml elderflower cordial and 10ml lemon juice. Pour into a tall glass over ice, top up with soda water and garnish with pared lemon peel.


Put a spring in your mum’s step with the new, naturally derived Soaper Duper beauty range. With recyclable packaging and a company pledge to support WaterAid, they’re a guilt-free route to gorgeous. We love the invigorating Zingy Ginger Body Lotion, £7·50/250ml (£3/100ml).



Bite size

Delicious Mother’s Day Chocolate Cake Cubes, £3 for 4 (75p each), are coated in milk chocolate and individually hand-decorated.

Two packs for £2 on doughnuts and slices.


If you don’t have time to make our Mother’s Day afternoon tea on page 44 you can still treat her with Belgian Chocolate Eclairs, £1·30 for 4 (33p each), Fresh Cream and Strawberry Jam Slices, £1·15 for 2 (58p each) and Fresh Cream and Strawberry Jam Doughnuts, £1·15 for 2 (58p each). Yum!



PLUM For an on-the-go snack that’s as healthy as it is delicious, pick up a pot of seasonal Plum, Apple and Baby Fig, £2/210g (95p/100g).



Celebrate St Patrick’s Day on 17 March by making traditional Irish potato farls. Mix mashed Desiree Potatoes, £1·50/1·75kg (9p/100g), with enough self-raising flour to form a dough. Roll out into a circle then cut into quarters, and pan-fry. Serve with grilled tomatoes and finest* Garlic Mushrooms, £2·60/300g (87p/100g).

3 OF THE BEST Celebrate British Pie Week (6-12 March) with these gorgeous pastry-based delights.

finest* Chicken, Ham Hock and Leek Pie, £3/250g (£1·20/100g)

finest* Spiced Lentil and Butternut Squash Pie, £3/280g (£1·07/100g)

finest* Apple Crumble Pie, £4/650g (62p/100g)


GRAIN FOOD A mix of black quinoa and millet with crunchy vegetables and a korma dressing, Coconut Curried Grains, £2/300g (67p/100g), is delicious hot or cold – try it as a side dish, or a tasty lunch on the go.

Short on time? Peeled Potatoes, £1/750g (13p/100g), take the hassle out of meal prep, and are perfect for mashing or roasting. Try thinly slicing, layering with cream, thyme and Parmesan, then baking until golden for classic dauphinoise potatoes.


Going away this spring? Get up to 3 x your Tesco Clubcard vouchers’ value with discounts on National Express, Megabus, Railcards and many more. For a full list of Clubcard Travel Partners, visit

THERE’S AN APP FOR THAT L i ve l i ke a l oca l on you r t rave l s a n d d ow n l oa d Z i p s ke e (f r e e ; A n d r oi d a n d i OS) – a soc i a l ne t wor k t h a t con ne c t s t rave l l e r s w i t h r e s i d e n t s , w ho ca n a d v i se on h i d d e n ge m s , l oca l h a u n t s a n d t he be s t p l ace s to ea t n e a r by.


souper e roes


Knorr’s Flavour For All project is working with soup kitchen volunteers across the UK to provide tasty, nutritious meals to those in need

*Food Foundation, 2016. **1 pack = 2p donated to a soup kitchen, up to a maximum of £160,000 which is made up of monetary and non-monetary donations.


ho wouldn’t want a delicious, hot meal that’s packed full of flavour, to give them energy and make them feel great? Sadly, food poverty is on the rise in the UK, with more than 8 million Brits struggling to put food on the table.* Knorr has launched the Flavour For All project to raise awareness of this, with the ambition to give more people access to nutritious, homecooked and flavoursome meals. For every pack of Flavour For All is stock cubes purchased, helping provide more Knorr will donate 2p to people access to a soup kitchen.** flavoursome, nutritious ‘The rich flavours of a dish and the social meals and culinary element of eating can workshops be comforting, which is incredibly important to people in need,’ says Prof Barry C Smith, expert in flavour perception at the Centre for the Study of the Senses. St George’s Crypt, which feeds homeless and vulnerable people in Leeds, is one of the soup kitchens that will be working with Knorr. David Pilling is the head chef of Nurture Catering at St George’s Crypt. Every day he cooks hundreds of meals for those in need, and with the Flavour For All project, he’ll cook many more.

David explains the great work done by St George’s Crypt: Six years ago I was a head chef in a busy hotel, working 80 hours a week. I was craving a quieter life and new challenge. When I saw the job here, I had to apply. A big part of my job is to teach guests skills to help them move back into sustainable careers. It’s not just about catering, it’s about building confidence for people who might be down on their luck. My day starts at 7am, when breakfast is served. I have a chat with the volunteers and check what food has been donated overnight. Lunch is at midday. We can get up to 100 guests, so the kitchen is always busy. Giving people a sense of purpose is really rewarding. The kitchen offers a strict routine, which is helpful.

David, centre, with his team at St George’s Crypt The most popular dishes are the classics: carrot and coriander soup and our hearty stew. People come to us for flavoursome, nourishing meals. Seeing people who are back in the community and with their families is the best bit of the job. The Flavour For All project is fantastic. It will help us continue to provide people with nutritious meals and vital skills to help them move forward with their lives.

For more info please visit





– Mustard –

**UKDN Waterflow study.

Dijon, 55p/185g

(30p/100g), is made with brown mustard seeds soaked in white wine vinegar and has a strong, complex flavour. Wholegrain, 55p/180g (31p/100g), has a milder taste. Made with unground black mustard seeds, it’s known for its thick, grainy texture. English, 55p/190g (29p/100g), is made with a mix of yellow and brown mustard seeds, and has a fiery kick.

Fish Pie Mix, £4/390g (£1·03/100g)

Cheese Sauce, £1·35/350g (39p/100g)

Easy cheesy fish pie Preheat the oven to gas 6, 200°C, fan 180°C. Mix the Fish Pie Mix with the Cheese Sauce; tip into an ovenproof dish. Top with Maris Piper Mashed Potato. Bake for 25 minutes, until golden. Serves 4.

Maris Piper Mashed Potato, £1/425g (24p/100g)

COME CLEAN Studies show that Northern Irish people are the most likely Brits to spring clean their homes every year, while those in the North East spend the least time spring cleaning**. A home refresh needn’t take hours, though: clever tricks such as leaving anti-bacterial sprays to soak while you move to another room mean it’ll whizz by. Learn how to spring clean in less than an hour at


The new Cranberry, Raisin and Cashew Bloomer, £1·60/350g (46p/100g), is packed with fruit and nuts. Lovely covered in butter and honey! 29



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Do you know a mum who deserves to be spoilt rotten? Treat her on Mother’s Day with these wonderful wines and fabulous fizz. James Davis, Master of Wine





M um In A M

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ra ce m ic p l a q u e, £ 3

Show the mum in your life how much you love her on 26 March with these per fect buys, sweet treat s and gorgeous homemade gif t s

Something special

Gold spot sandwich tray, £3·50

Floral glass filled candle, £3 Moulded decorative frame (4x6in), £3

Puppy cushion, £6

Floral magnetic shopping pad, £2·50 32

Lovely make-up bag, £3

Baylis & Harding pink prosecco & cassis reed diffuser 60ml, £8


Baylis & Harding prosecco and cassis 3-wick candle, £8

Baylis & Harding pink prosecco and cassis cloche, £12


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g, £


Heart-shaped jewellery dish, £3

Mum In A Million boudoir cushion, £6

F&F square tote with patch pocket in pink, £16 143-5117 Blue floral enamel jug, £14 143-7229

Rose and hydrangea trug, £12 510-8730

Bella fine china dessert plate, £3

Bella fine china cake stand, £10

Bella fine china cup and saucer, £4·50

F&F M-Scatter butterfly blue scarf, £8 123-0201 (one size)

Find these products in store or online at


Sweet treats Makes 20 GF (freeze truffles only) Takes 10 mins, plus chilling Cost per serve 15p 2 x 100g bags white chocolate chips 80g unsalted butter, at room temperature 120g icing sugar, sifted 3-4 drops pink gel food colour ½ x 18g bag freeze-dried strawberries, chopped

1 Line an 18cm square, shallow cake tin with nonstick baking paper. Put the white chocolate chips in a heatproof bowl set over a pan of gently simmering water. Stir until the chocolate is completely melted and smooth. 2 In a mixing bowl, beat together the butter and

icing sugar until smooth and creamy. Add enough pink food colour to get a shade you like. Fold through the melted white chocolate. Spread into the lined tin. Chill for 2 hours until firm. 3 Remove from the fridge, lift out of the tin and put onto a board. Using a small heart-shaped cutter, stamp out approximately 20 hearts from the mixture. Transfer to a tray and scatter over the chopped freezedried strawberries, pressing into the hearts so that they are firmly attached. 4 Put the tray in the fridge to chill for a further 2 hours and then put into pretty bags or boxes to gift. They will keep for up to 2 weeks. Each heart truffle contains Energy


xx 6%%

6g 9%

112kJ 468kcal




4g 13g <0·1g 19% 15% 1%

of the reference intake. See page 106. Carbohydrate 13g Protein <1g Fibre 0g

P R E T T Y PA ST E L MERINGUES Makes 18 Takes 1 hr 20 mins, plus cooling Cost per serve 8p 3 egg whites 225g caster sugar pink, orange and purple food colouring gel vanilla-flavoured frosting

1 Preheat the oven to gas ¼, 110°C, fan 90°C and line a large baking sheet with nonstick baking paper. Using an electric whisk, beat the egg whites until stiff peaks form. Add the caster sugar 1 tbsp at a time, beating well with each addition, until the mixture is thick and glossy. Continue whisking for 3-5 minutes until the mixture retains its shape. 34

2 Divide the mix between 3 bowls. Add a few drops of one gel colour to each bowl, stirring to gently colour, so that you have 3 different coloured mixes. 3 Spoon the colours into 3 separate piping bags fitted with a star nozzle. Pipe 12 small, walnut-sized rosettes of each colour onto the lined tray, leaving space for spreading. Bake for 45 minutes, or until firm. Turn off the oven and leave to cool in the oven until completely cold. 4 Remove from the paper then stick 2 meringues together with a heaped teaspoon of vanilla frosting, repeating until you have 18 sandwiches. Each meringue contains Energy


278kJ 65kcal xx 3%%

1g 1%




<1g 15g <0·1g 1% 17% 1%

of the reference intake. See page 106. Carbohydrate 16g Protein 1g Fibre 0g

Meringue may not be suitable for vulnerable groups – babies, toddlers, pregnant women, the elderly or people who are unwell.



O R A N G E C U R D TA R T S Makes 12 V Takes 40 mins Cost per serve 31p


375g ready rolled lighter shortcrust pastry 2 large oranges, zested and juiced 6 tbsp caster sugar 2 tbsp cornflour For the decoration 1 orange, ½ zested, ½ cut into small segments 24 small mint leaves blueberries icing sugar, to dust

1 Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry and use a 10cm fluted pastry cutter to cut 12 circles and use to line a 12-hole bun tin, pressing firmly up the sides of each. Freeze for 20 minutes, or until really cold. 2 Put a small piece of scrunched baking paper into each pastry circle and fill with baking beans. Bake in the oven for 10-12 minutes until the edges are golden, then remove the paper and beans and bake for 2-3 minutes. Cool in the tin for 5 minutes, then transfer to a rack to cool completely. 3 To make the curd, put the orange juice and zest into a small pan with 150ml cold water and the sugar. Mix the cornflour with 3 tbsp water. Gently heat the juice and zest until warm then remove from

the heat and pour in the cornflour mixture, stirring immediately. Return to the heat and stir continually until mixed in completely. Remove from the heat and transfer to a heatproof bowl, cover with clingfilm to prevent a skin from forming and set aside to cool completely. 4 Once the curd is cool, spoon into the cold pastry cases and decorate each with a small orange segment, 2 small mint leaves, 3 blueberries and some orange zest. Dust with a sprinkling of icing sugar. Each tart contains Energy


695kJ 165kcal 8%% xx

6g 9%




3g 10g 0·2g 13% 11% 3%

of the reference intake. See page 106. Carbohydrate 26g Protein 2g Fibre 1g



These will keep for up to 3 days in the fridge without the decoration. Once decorated, they will stay firm for up to 5 hours.

For more delicious edible gifts, visit



e v o l h t i w e d a M


Photo wreath You’ll need: Old photos, large piece of cardboard, scissors , glue stick, adhesive wall fastenings

1 Photocopy or print lots of black and white photos in various sizes. For a retro look, give them a white border. 2 Draw a large circle on a piece of cardboard then cut it out. Draw a smaller circle inside the first circle and cut that out too, so you have an ‘O’ shape.


Avoid sticking old photos with glue – make photocopies instead.

3 Play around with the photos to see which layout shows off the pictures best. Larger photos will work best at the back in the first layer. 4 Use a glue stick to secure these in place. Continue to layer up the photos until you have an even circular shape, with no cardboard showing. 5 Fix adhesive wall fastenings to the back of the wreath and stick it to the wall.

For more easy craft ideas, visit

arelove Shthe This Mother’s Day, treat your star lady to a special breakfast accompanied by a satisfying mug of PG tips

L *Nielsen, total market, value sales, 52w/e 3 September 2016. **If serving vulnerable groups – babies, toddlers, pregnant women, the elderly or people who are unwell – cook the eggs until the whites and yolks are solid.

et Mum know how much you care on Mother’s Day with a surprise breakfast of gorgeous eggs royale. Serve it with a hot mug of great-tasting PG tips, the nation’s number one tea brand,* to enjoy while she opens her cards and gifts.

Eggs royale

Poach 2 eggs per serving by bringing a pan of water to a rolling boil and adding 2 tsp white wine vinegar. Reduce the heat until the water is simmering and swirl with a spoon. Crack each egg into a bowl then slip in the water one by one. Cook for about 4 minutes, until cooked to your liking.** Remove with a slotted spoon. Meanwhile, halve an English muffin, toast and spread with butter, then top each side with a handful of baby spinach, a slice of smoked salmon and a poached egg. Finish with 1 tbsp Hollandaise sauce, and season to taste.

Classic taste

For the perfect Mother’s Day cuppa, go for PG tips Pyramid Tea Bags, £2·49/80 (3p each). These cleverly designed Pyramid® bags give the tea leaves room to move and infuse, releasing the great taste of a classic cuppa.



Bath salts

TOP TIP Don’t rub the colour into the salt too vigorously as it has sharp edges and will tear the bag.

1 Fill a clean glass jar with Epsom salts using a funnel, then carefully divide the salts from the jar equally into two sandwich bags. 2 If you’d like to scent your salts, add a few drops of aromatherapy oils to the salts and shake the bag up. 3 Colour one of the bags of salt by putting a small amount of food colouring gel along the inside of the sandwich bag. Seal the bag securely then rub the colour into the salt gently. This can take up to 5 minutes. Shake the bag every few seconds to evenly distribute the colour. 4 Once you’ve coloured and scented the salts, layer equal amounts of white then coloured salt into your jar – giving it a gentle sideways shake to keep the layers as flat as possible. 5 Fill to the very top so that if the jar is shaken the layers will stay in place. Seal by fastening the lid securely, then finish off with a ribbon and gift tag.


You’ll need: Glass jar, Epsom salts, funnel, strong sealable sandwich bags, aromatherapy scents (optional), gel food colour, ribbon, gift tag

Mini heart jewellery dishes You’ll need: Air-drying clay, nonstick baking paper, rolling pin, roughly 10cm heart cookie cutter, letter stamps, smooth tennis ball-sized ball, paint, paint brush, sealant

1 Knead the air-drying clay until smooth. Put it on the baking paper so it doesn’t stick to the work surface and roll out to a thickness of about 0·5cm. 2 Use the heart cutter to cut out the shapes. Wet your finger and run it around the edges of each heart to smooth. Use a stamp to write Mum or an initial on the centre of the heart. 3 Flatten a small area on the back of each heart before it dries so it won’t rock when finished. Lay the heart, 38

writing side-down, onto the ball. Press the edges against the ball so they dry curved. 4 Put the ball on a cup so the heart sits on top and leave for 4-5 days. 5 Once completely dry, remove the heart dish from the ball and paint all over. Give the dish a coat of sealant to finish.

MAKE AHEAD The dishes must be left to dry for 4-5 days, so be sure to make in plenty of time.

Make it special For more handmade gift ideas, visit

Once upon a Mother’s Day… Sprinkle some magic this Mother’s Day with our personalised Disney products. Shop the full range online and simply add the name of the best mum in the world for the perfect gift.


Only available online:

Nothing will make your mum feel more special on Mother’s Day than a beautiful bouquet of flowers Top tips from Tesco head florist Michelle Buck:


To make bouquets last longer, cut the stems at a 45-degree angle, place in fresh water with flower food and change the water every two to three days.


If your mum doesn’t have a vase big enough for the whole bunch, arrange a few stems in mason jars or milk bottles and dot about the house.


Don’t forget to clean your vases as they can harbour bacteria. A wash in hot water and a little bleach will get rid of any lingering nasties.

finest* Belini*, £20 A classic mix of fiesta roses, white and candy Avalanche roses and a mix of luxury foliage. (Vase not included.)



finest* Rose Surprise*, £30 finest* Rose and Orchid**, £40

A mix of white hydrangea, roses, oriental lilies and bouvardia. (Vase not included.)

White and Sweet Avalanche roses, teamed with exotic cymbidium heads and eucalyptus.

Vintage garden**, £35 Pretty vintage jug of soft pink roses, lisianthus, stocks and limonium.

finest* Pretty in Pink*, £20 White hydrangea, pink gerbera, scented white stocks, pink roses and pink spray roses. (Vase not included.) 41 Find more gorgeous Mother’s Day flowers at <#Y#>


Pretty pink germini, pink carnations, pink roses and spray chrysanthemums. (Vase not included.)

Cotton Candy*, £10 Pink rose, pink germini, white and pink spray chrysanthemums, antirrhinum and pistach. (Vase not included.)

Mother’s Day Blue Posy**, £25 A milk churn full of scented hyacinth, narcissus, tulips and anemone.

Mother’s Day Deluxe Basket*, £10 A classic planted gift basket including a chrysanthemum and kalanchoe plant.

Find more gorgeous Mother’s Day flowers at

PHOTOGRAPHY TOM REGESTER PROP STYLIST REBECCA NEE FLORAL STYLIST JO MOODY *Available in store from 24 March, **Available online from 12 March. Dates correct at the time of going to print.

Pink Charm**, £20


A family

affair Gather ever yone round the table for a gorgeous af ternoon tea – it’s the per fect Mother ’s Day treat


For more afternoon tea recipes, visit




GIFTED This makes enough chilli jam to fill 2 x 324ml jars – they make great homemade presents.

BRIE, HAM AND CHILLI JA M F O C AC C I A S Q UA R E S Makes 6 Takes 30 mins, plus cooling and setting Cost per serve 89p


1½ Cheddar and red onion focaccia, cut into 6 squares 2 slices honey roast ham, cut into 6 pieces 35g Brie, sliced into 6 pieces 1 spring onion, trimmed and finely sliced For the chilli jam 1 x 60g pack red chillies, trimmed and roughly chopped 1 red pepper, seeded and chopped 46

75g cherry tomatoes, halved 500g jam sugar 300ml red wine vinegar

1 Begin by making the chilli jam. Put a saucer in the fridge to chill. Meanwhile, pulse the chillies, pepper and tomatoes in a small food processor until finely chopped. Put the mixture in a pan with the sugar and vinegar, and bring to a gentle simmer, then bring to a rolling boil, stirring, for 15 minutes. 2 Remove the chilli jam from the heat. To test if it’s ready, drop 1 tsp jam onto the chilled saucer and return to the fridge for 2 minutes. Remove and push the jam with your finger – it should wrinkle very slightly and not run back. If not, return the jam to the heat for a

For more afternoon tea recipes, visit

further 5 minutes before testing again. When ready, set aside for 5 minutes, then ladle into 2 sterilised jars (see tips), seal securely and set aside to cool. 3 Preheat the oven to gas 4, 180°C, fan 160°C. Put the focaccia squares on a baking tray and warm in the oven for 5 minutes. Once warmed, halve each square horizontally. Top the bases with 1 piece ham, 1 piece Brie, a little spring onion and ½-1 tsp chilli jam to taste, and sandwich with the remaining pieces of focaccia. Each square contains Energy





545kJ 130kcal xx 7%%

5g 7%

2g 12%

4g 4%

0·5g 9%

of the reference intake. See page 106. Carbohydrate 15g Protein 6g Fibre 1g

Top tip To sterilise the jars, first wash in hot, soapy water and rinse. Dry in the oven for 15-20 minutes at gas 1, 140°C, fan 120°C. Boil the lids for 10 minutes, then leave to dry.

Make her feel Special

this Motherâ&#x20AC;&#x2122;s Day Selected stores only, subject to availability

RHUBARB BELLINI Makes 6 GF DF (freeze purée only) Takes 15 mins, plus cooling Cost per serve £1·50 300g rhubarb, trimmed and cut into 2cm pieces, plus extra for ribbons 100g caster sugar 1 bottle prosecco, chilled

1 Put the rhubarb, caster sugar and 2 tbsp water in a saucepan and cook over a low heat, covered, for 3 minutes. Remove the lid, increase the heat slightly and cook for a further 5-8 minutes, until the rhubarb is softened. Allow to cool for 10 minutes. 2 Using a blender, purée the cooled rhubarb mixture, then set aside until at room temperature. Chill until needed. 3 Just before serving, make the rhubarb ribbons. Using a swivel peeler, press the rhubarb onto a hard surface to flatten slightly, then hold down firmly and draw the peeler down the rhubarb. 4 To serve, divide the purée between 6 glasses and top up with prosecco. Garnish the glasses with the rhubarb ribbons. Each bellini contains


P E P P E R E D M AC K E R E L , S P I N AC H A N D S P R I N G O N I O N TA R T L E T S Makes 6 Takes 40 mins, plus cooling Cost per serve 66p 3 sheets filo pastry, each sheet cut into 8 squares 40g butter, melted 1 tbsp olive oil 100g spring onions, trimmed and sliced 100g baby spinach 125g smoked mackerel fillets with crushed peppercorns, skinned and flaked 4 eggs 3 tbsp half-fat crème fraîche

For the final 10 minutes of baking, cover the tartlets with foil to stop them from browning too much.

butter and use to line 6 holes of a muffin tin, buttered side down. Repeat with the remaining filo squares, layering at a slight angle, so that each tartlet has 4 overlapping layers of pastry. Set aside. 2 In a frying pan, heat the oil and cook the onions, stirring often, for 3-5 minutes, until they turn golden. Add the spinach and cook for a further 3-4 minutes, until wilted. Remove from the heat and stir in the mackerel. Divide among the cases. 3 Whisk the eggs and crème fraîche until smooth. Pour into the cases over the mackerel and spinach mix. Bake in the oven for 20 minutes. Allow to cool in the tin for 10 minutes, then remove and cool on a wire rack for 15 minutes. Each tartlet contains Energy

1 Preheat the oven to gas 4, 180°C, fan 160°C. To make the pastry cases, brush 6 of the filo pastry squares with melted 48

545kJ 130kcal xx% 13



18g 7g 26% 33%



1g 2%

0·7g 12%

of the reference intake. See page 106. Carbohydrate 15g Protein 12g Fibre 1g

For more afternoon tea recipes, visit




681kJ 162kcal 8%

0g 0%

0g 0%



24g 0·0g 27% 0%

of the reference intake. See page 106. Carbohydrate 24g Protein <1g Fibre <1g


Top tip To make cake bunting, cut out small diamonds from pretty wrapping paper. Fold each in half to make a triangle. Glue the points of the triangles together, leaving space at the fold. Thread onto string, insert 2 skewers into the cake and secure the bunting in place by tying the string onto the top of each skewer and securing with sticky tape.

Perfect partners N E A P O L I TA N L AY E R CAKE Serves 20 (freeze cakes only) Takes 50 mins, plus cooling Cost per serve 43p 325g strawberries, halved and hulled 300g butter, softened, plus extra for greasing 375g caster sugar 3 tsp vanilla extract 1 x 284ml pot buttermilk 3 eggs 375g self-raising flour, sifted 1½ tsp bicarbonate of soda 100g dark chocolate, melted 1 x 10g tube pink gel food colour 700g icing sugar 6-7 tbsp milk 20g dark chocolate, grated cake bunting (optional, see tip)

1 Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line 3 x 18cm round tins. In a blender, purée 100g of the strawberries, then remove the pips by passing through a fine sieve. Set aside. 2 Using an electric hand whisk, beat 180g of the butter until smooth. Add the caster sugar and 1 tsp vanilla extract and beat until light and fluffy, then beat in half the buttermilk. Add the eggs one at a time, beating well, then fold through the flour and bicarbonate of soda. Stir in the remaining buttermilk. 3 Divide the batter between 3 bowls. Fold the melted chocolate into one bowl, and 1 tsp vanilla extract into the second. Mix the strawberry purée and pink food colour into the third. Pour the batters into the 3 lined tins. Bake for 20-25 minutes, until a skewer comes out clean. 4 To make the buttercream, whisk together the icing sugar, remaining butter, vanilla extract and 6 tbsp milk,

until of a smooth spreading consistency. Add an extra 1 tbsp milk if necessary. 5 Level the sponges using a serrated knife, then sandwich the cakes together by spreading 200g buttercream between each layer, with the chocolate sponge on the base, the vanilla sponge in the middle and the strawberry sponge at the top. 6 Using a knife, coat the cake with the remaining buttercream. Sweep around the cake with a palette knife held at a 45 degree angle to remove the excess icing and reveal the sponge beneath. Decorate with the grated chocolate and remaining strawberries, and add the bunting (see tip). Each serving contains Energy

1952kJ 463kcal xx 23% %





16g 9g 65g 0·4g 22% 45% 72% 7%

of the reference intake. See page 106. Carbohydrate 81g Protein 4g Fibre 1g

Triple Chocolate Curls, £1/30g (£3·33/ 100g). Finish off your cake with a sprinkling of chocolate curls.

finest* Horseradish Sauce, £1·19/170g (70p/ 100g), will add a kick to the mackerel tartlets.


Makes 18 Takes 55 mins, plus cooling and setting Cost per serve 31p 175g butter, plus extra for greasing 225g caster sugar, plus extra for dusting SWEET TREAT 3 lemons, 2 zested and juiced, Pack the bars into a 1 pared into long thin strips pretty box for a lovely 3 eggs homemade gift. 175g self-raising flour, sifted They will keep for 100g raspberries, puréed up to 5 days. 200g icing sugar 1 x 10g tube pink gel food colour

1 Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 20cm square cake tin. Using an electric hand whisk, beat the butter and 175g caster sugar together until light and fluffy. Add the lemon zest, then the eggs, beating well. Fold through the flour, then stir through the raspberry purée. Spoon into the lined tin and bake for 20-25 minutes. Leave to cool in the tin for 5 minutes. 2 To make the drizzle, mix most of the lemon juice (reserve 2 tsp for the icing) and 125g icing sugar. Using a skewer, poke holes through to the bottom of the cake. While still in the tin, pour over the drizzle and leave to cool. 3 Meanwhile, make candied peel to use as decoration. Put 50g caster sugar in a small pan with 50ml water, bring to the boil, then simmer until the sugar has dissolved. Drop the pared lemon strips into the pan and simmer for 3-4 minutes. Remove from the pan with a fork and wind the longer strips around cocktail sticks to create a spiral effect. Dust with caster sugar and allow to set. 4 To make the pink icing, mix 75g icing sugar with the reserved 2 tsp lemon juice, adding a few drops of water to loosen if necessary. Add enough gel colour for the pink shade of your choice. Remove the cake from the tin and drizzle the pink icing diagonally over the cake for a zig-zag pattern. Decorate with the candied peel. To serve, cut the cake into 18 rectangular bars.






10g 5g 26g 0·1g 14% 27% 29% 2%

of the reference intake. See page 106. Carbohydrate 35g Protein 2g Fibre <1g



Makes 6 V (freeze scones only) Takes 40 mins, plus cooling Cost per serve 58p

Makes 6 V (freeze whole cake before cutting into rounds) Takes 45 mins, plus cooling and freezing Cost per serve 29p

300g self-raising flour, plus extra to dust 1 tsp baking powder 50g butter, chilled and cubed 50g caster sugar 1 orange, zested and juiced ½ lime, zested and juiced 150ml milk light double cream, such as Elmlea, softly whipped, to serve For the cranberry compote 200g frozen cranberries or frozen summer fruits 75g caster sugar 1 orange, zested and juiced, plus extra zest to decorate (optional) ½ lime, zested and juiced

1 First, make the compote. Put the frozen berries in a saucepan with the other ingredients. Gently bring to the boil, stirring occasionally, then simmer for 8-10 minutes until thickened (it will thicken further on standing) and the cranberries are soft. Cool completely, then chill until ready to serve. 2 Preheat the oven to gas 6, 200°C, fan 180°C. Sieve the flour and baking powder into a bowl. Add the butter and rub with your fingertips until it resembles breadcrumbs. Stir in the sugar and set aside. 3 Stir the orange and lime juice and zest into the milk. Make a well in the centre of the dry mixture and gradually stir in the milk mixture to make a fairly soft dough (you may not need all of the milk mixture). Turn out onto a lightly floured surface and knead lightly, then roll out to a thickness of about 2·5cm. 4 Using a round pastry cutter dipped in flour, stamp out 6cm rounds, re-rolling the trimmings as necessary. Transfer to a nonstick baking sheet and bake for 10-12 minutes, until risen and golden. Transfer to a wire rack to cool. To serve, spread with cream and add a dollop of the cranberry compote. Decorate with extra orange zest, if you like. Each scone contains

Each bar contains

952kJ 226kcal 11%



1548kJ 367kcal 18%




of the reference intake. See page 106. Carbohydrate 72g Protein 6g Fibre 2g

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8g 5g 26g 0·6g 12% 23% 29% 11%

butter, for greasing 3 eggs, separated 100g caster sugar 75g self-raising flour 50g cocoa powder 175ml light double cream, such as Elmlea 3 tbsp icing sugar 20g dark chocolate, grated

1 Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 20cm round tin. Beat the egg whites until stiff peaks form. Gradually beat in 50g sugar until glossy. 2 In a separate bowl, beat the yolks with the remaining sugar until thick and creamy. Sift in the flour and 25g cocoa powder, add the egg whites and fold all the ingredients together. Spoon the mixture into the cake tin and bake for 20 minutes. Cool, then remove from the tin. 3 Using a pastry cutter, mark out 6 x 6cm rounds in the top of the cake. Press 5 circles around the edge and one in the centre of the cake – keep the outer circles as close to the edge as possible to allow space for the centre circle. Use a sharp knife to cut out the rounds, then put in the freezer for 20 minutes. 4 Meanwhile, make the icing. Put the cream in a bowl. Sift over the icing sugar and the remaining cocoa powder. Using an electric hand whisk, beat until stiff peaks form. 5 Remove the cakes from the freezer and cut through each twice, horizontally, so that you have 3 layers per cake. Fill a piping bag fitted with a small star nozzle with the icing. Sandwich the layers with a piped spiral of filling, then pipe little stars around the edge of the tops. To serve, scatter with the grated chocolate. Each gateau contains Energy

1305kJ 311kcal xx% 16





15g 10g 27g 0·5g 22% 49% 30% 8%

of the reference intake. See page 106. Carbohydrate 39g Protein 7g Fibre 4g




Rhubarb bellini

Raspberry and lemon drizzle bars Mini chocolate gateaux

Cosmo scones


Garden B ig , small , or no gar de n at all , our e x p e r t s ar e he r e to answe r key que st ions on p ot t ing , plant ing and g r ow ing . G r e e n f inge r s at t he r ead y !





EXPERTS CHRIS COLLINS Former Blue Peter gardener and now Head head of Horticulture horticulture at organic charity Garden Organic UK KATIE RUSHWORTH Garden designer and presenter on on ITV’s ITV’s Love Love Your Garden

My outside space looks a bit dull and I’d like to brighten it up as soon as possible. Any ideas? Chris says: Hanging baskets are the best way to achieve instant colour. Simply buy potted plants and ‘de-pot’ into the basket, then water and watch them grow. All you need is a wall that’s not completely in the shade, a basket, hook and bracket (or a basket made for balconies). Start now with pansies and herbs, which tolerate frost well, or, in May, mix

U P C YC L E D T I N P L A N T E R S You’ll need: empty tin cans, hammer, nails, newspaper, spray paints, picture hooks or velcro strips, plants

1 Clean the tins, remove any labels and dry completely. Use a hammer and a nail to make a few small holes in the base for drainage. 2 Put them on newspaper in a well-ventilated area and spray-paint each can. If you’re using different colours, use fresh paper for each to avoid colour contamination. 3 Spray each tin with multiple light layers, letting them dry between sprays, to get a better finish and fewer runs. If the can has a nice design, you could give it just a light coat of paint so the design shows through. 4 If you’re using picture hooks, make a hole in the side of the dry tins for the hook with a hammer and nail. Nail the hook to the wall in your desired place. Velcro strips may work on a sheltered, smooth wall. 5 Put your plant and soil in the tin before attaching securely to the wall.

petunias, edibles such as tomatoes and strawberries, and herbs such as basil and parsley. 1 Line a wire hanging basket with sustainably sourced moss, then add soil (use a loam compost, which is soil-based to absorb the nutrients). 2 Start potting your plants in the centre, still in their soil as you bought them, and ensure the foliage sticks through the wire basket, so they grow outwards. 3 Repeat the process, so you’re planting in layers. Plant some on top, too. Add seaweed pellets for fertilizer. 4 Check your basket once a day to see if it needs watering – if the soil sticks to your fingers, there’s enough moisture.

What can I plant in March for colourful flowers by summer? Chris says: A cheap, simple and effective way is to sow hardy annuals in late March. They’re colourful, can stand light frost and also attract butterflies and bees to your garden. Look for packets marked HA for hardy




Sweet pea

annual. Popular choices include sunflowers, poppies and baby’s breath – clusters of tiny white or pink flowers on slender stems. Prepare the ground by digging over with a fork, raking and firming with your feet – then plant in lines, so you can tell them from weeds when they germinate. Remember to water, and support them with stakes as they grow, if needed.

Pot Cornflowers Poppies marigolds

My houseplants keep dying – what am I doing wrong? Chris says: The most common cause of poorly houseplants is too much or too little water. In the summer they’ll drink quite freely – a good guide is to ensure the soil is damp, but not soaking wet. Most plants don’t like being in bright direct sunlight, either. Houseplants like to grow together, so opt for three or four types in the same pot. Go for a tall central one, such as a rubber plant, surrounded by smaller

Baby’s breath

plants, such as a peace lily. When it gets colder, avoid watering too much – once a month will be enough, so the soil is slightly damp. And avoid putting plants by radiators – sudden changes in temperature cause leaves to drop or brown.



For more inventive garden tips, visit


a pufferfish

Our mark of a better clean† Classic Clean Toilet Tissue - Winner Toilet Tissue Category. Survey of 11,647 people by TNS. †vs. Andrex® Classic White. ‰Registered Trademark of Kimberly-Clark Worldwide Inc. ©KCWW


HIGH TEA BIRDFEEDERS You’ll need: old china tea cups and saucers, sandpaper, strong glue, garden cane or piping, masking tape

1 Ensure your cup is clean and dry. If the base is glazed, give it a gentle rub with sandpaper to create a good surface to stick to. Do the same with the saucer where the cup sits. Put glue around the base of the cup and sit it on the saucer. Put something heavy on top and leave until the glue is completely dry. 2 Cut the cane to size. If making a number of tea cup and saucer stands, you may want to vary their heights. 3 Turn the glued tea cup and saucer upside down and put a small puddle of glue in the centre. Stick the cane to the saucer at 90 degrees. Use masking tape to keep it upright and leave the glue to dry. This can take a good few hours. Leave overnight for a really good, strong fixing. 4 Once secure, remove the tape. Push the cane into the ground and fill the cup with water or bird feed.

I only have a windowsill – what can I grow? Katie says: Fresh herbs and salad leaves are best as they take up little space but are so versatile and offer wonderful aromas. Choose whatever pots you fancy, from old tin cans to terracotta pots. Just ensure they have plenty of drainage holes (with trays or saucers underneath). Multi-purpose compost is best. Keep them watered so the soil stays moist – a little every day should do the trick. Cut-and-come-again varieties of salad leaves, or herbs such as coriander, parsley and basil, are useful to plant, as you can just pick the leaves you want and then they’ll grow back. Sow new seeds


every few weeks, creating a shallow trench an inch or so deep in the soil. Or try a mini herb garden using a long plastic window box and tray, and plant several varieties. Keep mint in its own little pot, however, as it spreads. It’s still a great herb to grow, as it will thrive in a sunny spot and can tolerate shade. Plus it’s a perennial plant so it will grow again each spring. 55

What fruit and veg can complete beginners grow? Katie says: Simply grab a bag and grow potatoes! All you need is enough room outside for a bag. You can use a specific potato-growing bag, or an old compost bag with the sides rolled halfway down and some drainage holes. Put compost in the bottom and place around three seed potatoes in the bag, covering them with soil a few inches deep. Every time green leaves appear, cover them again with compost. Repeat until the bag is full (half-full if using an old compost bag). Keep watered and once the foliage has turned yellow and started to die, you can harvest your spuds. Simple!

NICE ’N’ EASY Sow runner or broad beans into the ground from early spring – 5cm deep, 15cm apart – with canes for support.

I don’t have a lot of time to garden. What can I grow outside that’s low maintenance? Katie says: Go for perennials – plants that come back every year after giving you a wonderful display in summer. The lowest maintenance ones include hardy geraniums, which will reliably flower for several months and give good ground cover, while erysimum ‘Bowles’s’ mauve will flower for extensive periods and hold their shape during winter. Rudbeckia and verbena bonariensis are happy left to their own devices. Hostas produce pretty flowers and are great for shade, while lavender loves a sunny spot and free-draining soil. Early spring is a good time to get them going – make a hole, plant, firm them into the soil and keep watered, especially for the first few weeks. Remove dead stems in winter From top: hardy or next spring along with geraniums, erysimum ‘Bowles’ mauve’, any old foliage. rudbeckia, verbena bonariensis, hostas and lavender

B L AC K B OA R D P OT S You’ll need: terracotta pots and saucers, newspaper, blackboard paint, flat-edged paintbrush, chalk, herbs

1 Ensure the terracotta pot and saucers are completely clean and dry. Spread out newspaper to work on. Dip the brush into the blackboard paint, making sure it’s not overloaded. Using the flat side of the brush, paint carefully around the pot underneath the top lip. Paint the rest of the bottom of the pot and leave to dry. 2 Give the pot a second and third coat if necessary. The more coats you do, the less streaky the pot will look. 3 Paint the saucer and leave to dry. Repeat as necessary. 4 Decide which herbs to plant then write their names in chalk on the front of each pot.

Good to grow For loads more garden inspiration, whatever your space, visit 56

For more inventive garden tips, visit





top dog! Keep your pooch in great condition and full of vitality with a protein-rich diet he’ll love


ive your dog a wag in his tail and a spring in his step with the meaty goodness and natural nutrition of The Butcher’s Choice dog food range. Dogs love eating meat, and it’s good for them, too. It contains the vitamins, minerals, protein and fats that will give them a healthy coat and bright eyes, and leave them bursting with energy when it’s time to go for a walk. Butcher’s has a long history of making top-quality pet food. It is a British, family-owned and run company whose heritage is in farming and as butchers. Butcher’s has used its unique

meat preparation skills and pet nutrition expertise to produce tasty, nourishing dog food for three generations. The Butcher’s Choice range – from tasty pouches and trays to meaty treats – contains quality British and Irish ingredients, to create healthy, hearty meals that dogs love. Feed them a complete and balanced meal that can be served on its own or used as a tasty topper, for dogs of any size. So, go on, make your canine pal as fit as a Butcher’s dog.®

Man’s best friend

These handy single trays of steamcooked food are real pooch-pleasers. Feed your dog a delicious, complete and balanced meal, in a range of recipes including tempting lamb, peas, carrots and potatoes or chicken, broccoli, carrots and potatoes. Grainfree with no artificial colours, flavours or preservatives added, your dog just enjoys tasty, real food. The Butcher’s Choice Plastic Tray, £1/1 or £3·75/4 pack

Your four-legged friend will relish getting his teeth into the goodness of these meaty recipes in jelly or gravy, available in 4 different recipes, including succulent chicken and turkey or classic lamb and liver. These convenient, portion-sized pouches are perfect for feeding your dog every day. The Butcher’s Choice Pouch, £1·25/4 pack or £3·50/12 pack

Keep your dog’s energy levels up with these appetising and easily digestible meals in individual foil trays. They’re available in 4 flavoursome recipes, including chicken and ham with vegetables or lamb and kidney with peas. The Butcher’s Choice Foil Tray, £5·50/12 pack

If you’re training your dog, or just want to reward them for being a good boy – or girl – make sure you have these great-tasting meaty treats on hand. They are made with real meat and packed with the natural goodness of high quality protein. Meaty Treats, £2·29/80g

1 play time Entice the kids outside to play house with the brilliant Mercia 6ft x 6ft Dutch Barn Wooden Playhouse, £475 200-4308


3 pot luck This Spear & Jackson Trowel and Fork Set*, £15 210-5106, is a must-have for potting and planting. 4 Shed heaven As well as housing your tools, your shed can be used as an outdoor office, playroom, writer’s workshop, meditation space or pop-up bar. All you need is a bit of imagination, a sunny weekend and some decorative paint. Mercia Apex Overlap Wooden Shed, 6ft x 4ft, £200 200-4244.


’s now o s ay i t s w e n i nto n o her ’s our gar d enjoy… t a e y w o g o o d e to w h i p a p l a ce t e h T it im t h e t n d m a ke ea sh a p


2 Shear genius Keep your lawn super-smart with these clever edging shears. Carbon Steel Bladed Edging Shears, £10


5 ace of spades Digging’s a doddle with the easy-to-lift Stainless Steel Digging Spade, £10 350-5526, combining a hard-wearing blade with a lightweight fibreglass handle. 6 easy does it Make light work of hard or stony earth and get your soil ready for planting with this Stainless Steel Digging Fork, £10 581-5831.

7 Lawn and order The Self-Propelled Petrol Lawnmower 98·5cc, £165 458-6641, is easy to start and its giant 50ltr grass storage facility means you won’t have to stop every two minutes to unload. 8 Grass master Driven by a powerful 1,000w motor, the Electric Rotary Lawnmower, £45 474-7339, will cut your lawn to size in no time. It has a safety switch to automatically turn off the mower in case of accident, too.

Find more gardening tips at


WORDS JO WOODERSON ILLUSTRATIONS SALLY PAYNE *iDoneThis **The Journal of Happiness Studies ***Dominican University Study

e’ve all had that moment of despair when we realise our ever-growing list of tasks just isn’t getting any smaller, no matter how hard we try. In fact, research indicates 41 per cent of all to-do lists are never completed and are the source of much stress and anxiety*. What’s more, in an age of ever-present social media, how many of us take a moment at the end of a long day to record our thoughts somewhere private so we can really process them? Step forward the bullet diary, or bullet journal, as it’s called in the US: a new trend that’s fast gaining popularity. Why? Because it’s quick (the clue’s in the name), it’s easy (there are no rules, and it’s oh-so-satisfying) and we also reckon it’ll make you feel a lot more on top of things (without a to-do list in sight). Interested? Here’s how to give it a go.


The Bullet Journal is actually a US brand with guidelines on using symbols to order your life. But you don’t need to buy a Bullet Journal; all you need is a fresh notebook, with plain paper so you can draw in it if you like. Pick one you love and you’ll use it more – just make sure it’s small enough to carry, but not too fiddly to use.

Let’s be clear about this, a bullet diary is not a to-do list – if anything, it’s a ‘have-done’ list. List a few things at the end of the day that you have completed. It feels a lot more satisfying and positive, and may even encourage you to get more done. Even if it’s paying a bill or calling a friend you haven’t spoken to in ages, note your achievements and you’ll feel empowered.

Jot down three good things that happen each day (such as taking time for tea and cake). Studies show this approach can increase happiness and decrease the effects of depression**.

Use your diary to record how much sleep you’re getting, how much exercise you’ve done or what you ate. Tracking daily habits and how they make you feel helps you recognise patterns – and break them if you realise they’re having a negative impact. If you notice you’re moody when you drink a lot of caffeine, for example, cut back a little and record the results. Try changing just one thing at a time so you don’t feel overwhelmed.


Ditch the endless to-do lists and start a bullet diary for a calmer, happier life

Writing down your ambitions makes them feel more real. It’s been shown*** those who write down their goals, whether personal or career-focused, are more likely to succeed. Because everything is in bullet-point form, you don’t need to write reams, however big the project. Set a timeframe and decide how to measure your progress.

If you respond better to pictures than words, don’t hold back! Whether it’s stick drawings, graphs or calligraphy that floats your boat, go for it. And don’t forget colour – who says you have to write in black or blue?

A Bullet Journal traditionally has page numbers, an index and some pages up front for larger, monthly projects, but you don't have to follow this format – it’s entirely up to you. You may keep one purely for daily and weekly plans, or it may be to log your thoughts and feelings. The ultimate aim of keeping a bullet diary is to streamline and clarify your thoughts, so, most importantly, keep it nice and simple:

Just grab a notebook and pen and away you go!

Find more wellbeing tips at


LIGHTEN UP Craving your favourite comfort food this spring? Try our tasty, modern spins on popular British classics

Gorgeous lasagne â&#x20AC;&#x201C; without any pasta

Butternut squash lasagne (recipe on page 65)


For more deliciously wholesome recipes, visit


Swap potato for cauliflower and spinach

Bangers ’n’ mash (recipe on page 65)


Lower in fat, sugar, salt and carbs!

Crunchy fish gratin





Serves 6 Takes 1 hour 10 minutes Cost per serve £2·33

Serves 4 Takes 30 minutes Cost per serve £1·82

1 x 250g pack lean beef steak mince 1 x 500g pack lean pork mince 1 tsp olive oil 2 garlic cloves, finely sliced or crushed 2 x 400g packs vine tomatoes, chopped 2 tbsp tomato purée 1 chicken or vegetable stock cube 1 x 390g tin green lentils in water, drained 1 large butternut squash, peeled, seeded and thinly sliced sunflower oil spray 1/4 x 640g pack frozen micro veg, cooked following the pack instructions 1 x 30g pack fresh basil, leaves sliced 75g lighter Cheddar, grated For the béchamel sauce 1 tbsp olive oil 2 heaped tbsp flour 400ml skimmed milk 1/4 tsp grated nutmeg

1 tsp light olive oil 1 onion, chopped 1 yellow pepper, seeded and chopped 1 x 500g carton passata 1 x 400g tin haricot beans in water, drained 2 tbsp chopped flat-leaf parsley 8 reduced-fat Cumberland sausages 1 large cauliflower, separated into florets 1 tbsp extra-virgin olive oil 4 tbsp milk 1 garlic clove, crushed ½ x 30g pack chives, snipped 1 x 240g pack baby spinach, wilted and roughly chopped 1/4 tsp grated nutmeg

1 In a large nonstick pan, dry-fry the beef and pork mince, until browned. Once cooked, tip into a colander and drain away the excess fat. 2 Wipe out the pan, add the oil and garlic, and cook over a low heat. Once softened, return the mince to the pan and add the tomatoes and purée. Crumble in the stock cube and add 350ml water. Bring to the boil, stirring, then simmer for 30-40 minutes, until thickened. Add the lentils for the last 15 minutes of cooking. 3 Meanwhile, make the béchamel. Mix 1 tbsp oil in a pan with the flour; season. Gently heat, stirring, for 1 minute, then whisk in the milk until smooth. Cook over a high heat, stirring, until thickened. Add the nutmeg and set aside. 4 Preheat the oven to gas 6, 200°C, fan 180°C. Spray the squash slices with a little sunflower oil. In a griddle pan or under a hot grill, cook in batches, for 4-5 minutes on each side, until soft. 5 Once the meat sauce has reduced, stir in the micro veg and most of the basil. Season to taste. 6 Add half the meat sauce to a 1½ltr ovenproof dish, scatter over a third of the cheese and layer half the sliced squash on top. Add the remaining meat sauce, another third of the cheese and the remaining squash on top. Spoon over the béchamel evenly and top with the remaining cheese. Bake for 20 minutes, or until bubbling. To serve, scatter with the remaining basil. Each serving contains Energy

1613kJ 382kcal 19%





13g 5g 15g 1·8g 19% 25% 16% 29%

of the reference intake. See page 106. Carbohydrate 30g Protein 39g Fibre 3g

1 In a frying pan, heat the light olive oil and gently cook the onion and pepper for 20 minutes over a low heat, or until softened, but not coloured. Add the passata and beans and cook for a further 5 minutes. Stir in 1 tbsp parsley; season with black pepper. 2 Meanwhile, cook the sausages under a hot grill, following the pack instructions. 3 Steam the cauliflower for 8-10 minutes, until tender. Drain and put in a large pan; allow to dry. Mash, then beat in the extra-virgin olive oil, milk, garlic, 1 tbsp parsley and most of the chives. Stir in the spinach and nutmeg. 4 Serve the sausages and mash with the beans and remaining chives alongside for sprinkling. Each serving contains Energy

1572kJ 374kcal 19%





11g 3g 21g 1·8g 16% 15% 23% 29%

of the reference intake. See page 106. Carbohydrate 37g Protein 31g Fibre 14g

C R U N C H Y F I S H G R AT I N Serves 6 Takes 30 minutes Cost per serve £1·89 2 x 240g bags baby spinach, wilted 280g boneless haddock fillets, skinned and cut into even chunks 2 smoked mackerel fillets, skinned and torn into chunks 1 x 150g pack cooked and peeled king prawns 150g half-fat crème fraîche 150g fat-free fromage frais 1 tsp Dijon mustard 1 lemon, zested

2 tbsp chopped flat-leaf parsley 3 spring onions, chopped 2 tomatoes, sliced 30g porridge oats with oatbran and wheatbran 10g cornflakes 30g Cheddar, grated (optional) 2 tbsp toasted three-seed mix boiled potatoes, to serve

1 Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the wilted spinach, fish and prawns in a roasting tin. Mix together the crème fraîche, fromage frais, mustard, lemon zest, most of the chopped parsley and spring onions. Season, spoon over the fish and top with the tomato. 2 Mix together the oats, cornflakes, cheese, seeds, reserved parsley and remaining spring onions, then scatter over the fish. Bake for 20-25 minutes, until golden and cooked through. Serve with boiled potatoes alongside. Each serving contains Energy

1065kJ 255kcal 13%



13g 4g 19% 22%



3g 3%

1·4g 23%

of the reference intake. See page 106. Carbohydrate 9g Protein 25g Fibre 3g

F R UI T Y QUI N OA C R UM BL E Serves 6 V GF Takes 40 minutes Cost per serve 92p


400g rhubarb, cut into 5cm chunks 2 sweet apples, peeled and cut into chunks 4 tbsp maple syrup 1 orange, zested and half juiced 1 tsp ground cinnamon 1 x 250g pouch ready-to-eat quinoa 75g gluten-free rolled porridge oats 50g butter, chilled and grated

1 Preheat the oven to gas 4, 180°C, fan 160°C. In a bowl, mix the fruit with 2 tbsp maple syrup, the orange zest and juice, and ½ tsp cinnamon; toss. Divide between 6 baking dishes. 2 In a separate bowl, mix the quinoa, oats and butter until clumps form. Stir in the remaining maple syrup and spoon on top of the fruit in each baking dish. Bake for 25-30 minutes, until the crumble is golden on top. Each serving contains Energy

998kJ 238kcal 12%





11g 5g 10g 0·3g 15% 13% 11% 6%

of the reference intake. See page 106. Carbohydrate 32g Protein 5g Fibre 5g

Find more deliciously wholesome recipes at


Gently cleanse & protect everyday sensitive skin Specially formulated for babies, new AVEENOÂŽ Baby Daily Care with natural oatmeal, nourishes and protects skin from the first use.


WHATâ&#x20AC;&#x2122;S HOT

Deliciously crunchy gluten-free crumble

Fruity quinoa crumble (recipe on page 65)

For more deliciously wholesome recipes, visit



B LU E B E R RY ‘ B R E A D AND BUTTER’ PUDDING Serves 6 V DF Takes 40 mins, plus soaking Cost per serve 77p


1 tsp vegetable oil, for greasing 10 slices Danish white bread 150g fruit jam, such as blueberry or blackberry 1 x 150g pack blueberries ½ lemon, zested 4 eggs

560ml soya milk 3 tbsp honey 1 tsp vanilla extract 1 tsp ground cinnamon dairy-free cream or dairy-free ice cream, to serve

1 Preheat the oven to gas 5, 190°C, fan 170°C. Grease a 1ltr ovenproof dish. 2 Spread each slice of bread with the jam, then cut each slice in half to make triangles. Arrange the bread triangles in the baking dish, in 2 lines, jam side down, scattering with the blueberries and lemon zest as you go.

3 Whisk together the eggs, milk, honey, vanilla and cinnamon. Pour half of this custard mixture over the bread and allow it to soak in for 10-15 minutes. Pour over the remaining custard just before baking. 4 Bake for 25-30 minutes, or until golden brown and puffed up. Serve with dairyfree cream or ice cream, if you like. Each serving contains Energy



1163kJ 276kcal 14%

7g 10%

2g 8%



26g 0·6g 29% 10%

of the reference intake. See page 106. Carbohydrate 44g Protein 11g Fibre 3g


Sweet, comforting – and dairyfree, too


For more deliciously wholesome recipes, visit

Homemade hummous & sliced veggies... access denied! But dipping in Organix carrot sticks gets a toothy, messy grin!


Great Taste. No Junk.

WHATâ&#x20AC;&#x2122;S COOKING

DINNER for two

Inventive midweek meals for cosy evenings in




LIME AND CUMIN SE A BA SS W ITH MANGO SAL SA For more meal inspiration, visit



Serves 2 GF Takes 35 mins Cost per serve £2·60 1 small cauliflower, separated into small florets 1 tsp coriander seeds 1 tsp cumin seeds 1 tsp fennel seeds 1 tbsp olive oil 450g sweet potatoes, peeled and cut into chunks 1 x 300g pack chicken breast fillets 1 lemon, zested and juiced 1 red chilli, seeded and finely sliced ½ x 30g pack mint, leaves finely chopped knob of butter ⅓ x 30g pack sage, leaves chopped

the seeds and oil, season, and toss to coat. Roast for 20 minutes. 2 Meanwhile, put the potatoes in a pan of cold water, cover and bring to the boil. Reduce the heat and simmer for 20 minutes. 3 Put the chicken fillets between 2 sheets of clingfilm and bash with a rolling pin until 1cm thick. Mix the lemon zest and juice with a little black pepper in a large shallow dish. Add the chicken and turn to coat. Marinate for 10 minutes. 4 In a hot griddle pan, cook the chicken, turning regularly, for 10 minutes, or until cooked through with no pink meat showing. 5 Meanwhile, add the chilli and mint to the roasted cauliflower. Drain the potatoes and mash well. Heat the butter in a small pan, add the sage leaves and fry for 1 minute, or until crispy. Add to the mash and serve with the chicken and cauliflower. Each serving contains Energy

1 Preheat the oven to gas 7, 220°C, fan 200°C. Put the cauliflower florets in a large roasting tin with

LIME AND CUMIN SEA BASS WITH MANGO S A L S A Serves 2 GF Takes 20 mins Cost per serve £4·11 1 tsp cumin seeds 1 lime, zested and juiced 1 x 190g pack boneless sea bass fillets 1 mango, cut into small cubes 1 small avocado, cubed 2 spring onions, trimmed and finely chopped 2-3 tsp horseradish sauce, to taste ⅓ x 30g pack coriander, chopped 1 x 220g pack tenderstem broccoli, stems cut from florets and halved lengthwise

2160kJ 510kcal 26%





14g 4g 19g 1·0g 20% 22% 21% 17%

of the reference intake. See page 106. Carbohydrate 58g Protein 45g Fibre 11g

2 Meanwhile, make the salsa by mixing the mango and avocado in a bowl with the spring onions and horseradish sauce. Stir in the coriander, season to taste, then set aside. 3 Blanch the broccoli florets and halved stems for 3 minutes in a pan of salted boiling water, or steam. Drain and set aside. 4 Put the sea bass and the marinade in a frying pan, add 75ml water and bring to a simmer. Cover and steam for 5 minutes, or until cooked. 5 Serve the steamed sea bass with the broccoli and a generous helping of the salsa. Each serving contains Energy

1383kJ 336kcal 17%





21g 5g 12g 1·4g 29% 25% 13% 24%

of the reference intake. See page 106. Carbohydrate 13g Protein 25g Fibre 3g

1 Put the cumin seeds, lime zest and juice into a shallow dish, then add the sea bass, turning to coat. Set aside to marinate for 5 minutes. 72

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DUKKAH-SPICED LAMB W I T H C R E A M E D F E TA Serves 2 Takes 30 mins Cost per serve £3·26 400g potatoes, peeled and cut into 2cm-thick chunks 1 chicken stock cube 4 tsp dukkah 2 tsp olive oil 1 x 300g pack lamb leg steaks 75g feta 50g low-fat Greek yogurt a few mint leaves, chopped 1 x 240g pack baby spinach

1 Put the potatoes and stock cube in a pan and cover with water. Bring to the boil, cover and simmer for 18 minutes. 2 Meanwhile, mix the dukkah and olive oil together in a shallow dish. Add the lamb steaks and coat in the dukkah. Set aside for 5 minutes to marinate. 3 Using a fork, mash the feta in a bowl, stir in the yogurt and mint and season with black pepper.

WA R M P U Y L E N T I L A N D GREEN BEAN SALAD Serves 2 V DF GF Takes 20 mins Cost per serve £2·49


2 tsp olive oil 1 red onion, thinly sliced 2 eggs 150g fine beans, trimmed 1 x 250g pack sweet mixed baby tomatoes, halved 100g roasted peppers antipasti from a jar, drained 1 x 250g pouch ready-to-eat puy lentils 1 tbsp balsamic vinegar 2 tsp maple syrup

1 In a large frying pan, heat the oil, then add the onion. Cook for 5 minutes, or until softened. 2 Bring a small pan of water to the boil. Add the eggs* and simmer for 7 minutes, adding the beans halfway through. 3 Meanwhile, add the tomatoes and peppers to the onion and

4 In a nonstick frying pan set over a medium-high heat, fry the marinated steaks for 3 minutes on each side, or until cooked to your liking. Remove from the pan and rest for 5 minutes. 5 Drain the potatoes. Return the empty pan to the heat and add the spinach, in batches, to wilt. Once the spinach is softened, return the potatoes to the pan and mix well to combine. Serve the lamb with the spinach and potatoes and a spoonful of the creamed feta. Each serving contains Energy

2262kJ 539kcal 27%



24g 11g 34% 57%



4g 4%

2·0g 34%

of the reference intake. See page 106. Carbohydrate 39g Protein 46g Fibre 6g

cook for 3 minutes. Add the puy lentils and stir for 2 minutes, until heated through. Remove the frying pan from the heat and stir in the balsamic vinegar and maple syrup. Season to taste. 4 Drain the eggs and beans. Leave the eggs for a couple of minutes to cool slightly then peel off the shells and halve. Spoon the lentil mix onto a large serving plate and arrange the beans and eggs on top. Finish with freshly ground black pepper. Each serving contains Energy

1509kJ 360kcal 18%





12g 3g 12g 1·2g 18% 13% 13% 20%

of the reference intake. See page 106. Carbohydrate 41g Protein 25g Fibre 13g

*If serving vulnerable groups – babies, toddlers, pregnant women, the elderly or people who are unwell – cook the eggs until the whites and yolks are solid. RECIPES BREN PARKINS-KNIGHT PHOTOGRAPHY TOBY SCOTT FOOD STYLING JOY SKIPPER PROP STYLING JENNY IGGLEDEN





It’s National Bed Month, so make sure you sleep well with comfortable bedding and a pocket-sprung mattress

Take the sleep test Find out if your bed’s had its day (or night) with this test. Two ticks mean you’re not getting the best night’s sleep. Four or more and it’s time for a new bed. Is the mattress seven years old or more? Would it be embarrassing if someone saw it without its covers? Did you have your best recent night’s sleep in another bed?

*Headboards are not included in this promotional offer. Filled bedding on sale 6-13 March only.


ow well do you sleep? If you struggle to get comfortable, or often wake up, you may need to think about your sleep environment. That’s why the Sleep Council has made March National Bed Month, to highlight the importance of good sleep to your health and wellbeing. ‘Making your room a sanctuary is the first step,’ says physiologist and Silentnight sleep expert, Dr Nerina Ramlakhan. ‘Your bedroom should be free from technology and clutter.’ The mattress and bedding are also key; having a mattress that is too hard or too soft, a pillow that causes neck ache or a duvet that’s not suited to the season could interrupt your sleep. ‘Temperature is also important. Ideally your bedroom should be slightly cool, so keep windows open if necessary. I also recommend changing your mattress every seven years.’

Awarded for the Silentnight Broughton 1200

Get a great night’s sleep on the Silentnight Broughton 1200 Pocket Mattress and Divan Range*. Now with one third off all sizes, a double mattress will cost as little as £314·23, that’s a saving of an amazing £154·77. Awarded a Which? Best Buy for mattresses, because of its great value and comfort. The double-sided mattress has a single layer of 1,200 individually responsive pocket springs, to give targeted support. Designed to suit all body types and sleeping positions, it features Silentnight’s Mirapocket spring system housed in separate fabric pockets. It’s also infused with Allergy UK-approved Purotex, a natural probiotic to prevent dust mites and other allergens. Combine the mattress with Silentnight’s Ultrabounce Pillow 2-pack, £10 and Silentnight’s Ultrabounce 10·5 Tog Duvet Double, £20, covered with soft-touch microfibre to keep you cosy all night long. All Silentnight duvets and pillows are 30% off from 6-13 March.

Do you and your partner roll towards each other unintentionally in the night? Is it sagging? Does it feel lumpy? Are the legs and castors worn out? And three signs that you may need a new pillow... Do you wake up with neck ache? Is it lumpy? Do you wake up with a runny nose?



See the Silentnight range at

secret ingredients added extras Whisk a generous dollop of mascarpone into beaten eggs before scrambling for a wonderfully creamy breakfast treat.

Add extra depth of flavour to a mushroom or beef stroganoff with a few dried porcini mushrooms. Rehydrate in boiling water and add the mushrooms, along with the soaking liquid, to your dish for even more savoury goodness. Give your BLT a spicy kick by adding ½ tsp horseradish sauce to 1 tbsp of mayonnaise. Spoon over crispy bacon, juicy tomato and crunchy lettuce for the perfect pick-me-up sarnie. Don’t throw away cheese rinds – they’re perfect for enhancing soups and stews. During cooking, add Parmesan or Camembert rind for full-on flavour. Remove undissolved rind before serving.

‘For a subtle yet aromatic flavour, I add cinnamon sticks to shepherd’s pie.’ John GregorySmith, editor, Tesco Real Food

Add a pinch of smoked paprika to a vinaigrette for a subtle smoky flavour. It’s delicious drizzled over a chicken or fish salad. For a flavourful frittata with a twist, dot a few spoonfuls of garlic and herb soft cheese over the top before cooking.


Ever added Marmite to a stir-fry? Or mayonnaise to a cake? Discover how everyday staples can enhance your favourite dishes

S STORE cupboard SUPERHEROE 1 Add a squeeze of ketchup to

ecially tomato-based sauces – esp The es. ato tom ones using tinned the e tak to p hel sweetness will edge off their acidity.

2 Add ground coffee beans to

of a meat rub for extra depth li flavour. Try mixing with chil wn bro k flakes, sea salt, dar black sugar and freshly ground over bed rub at gre It’s . per pep a beef or pork joint.

3 Balance a rich cheese sauce d with a teaspoon of mustar cut will ity powder – the acid through any heaviness and complement the flavour.

4 For the

ultimate umami stir-fry, whisk a little Marmite together with a couple of tablespoons of soy sauce, and use to marinade strips of beef before stir-frying.

5 Keep crumbed

chicken moist by using mayonnaise to coat the breast. Roll in breadcrumbs, spray with oil and bake until cooked through.


ichons ‘Chopped corn ith cheese are delicious w r sharp, on toast – thei cuts tangy flavour chness.’ through the ri , Jenny McIvor head of food, e Tesco Maga zin


Making gravy from scratch? Add soy sauce to the meat juices for a bolder flavour.

Stir anchovy fillets into stews and casseroles. Don’t worry if you’re not usually a fan – when they’re slow-cooked, they’ll melt into the sauce and impart a rich and savoury taste.

‘I add a little miso paste to my bolognese sauce. It gives a depth of flavour that’s hard to beat.’ Elli Donajgrodzki,


food editor,Tesco Magazine

IT works, TRUST us!


Grate dark chocolate into chilli while it cooks for a rich and irresistible flavour.


For a mouthwatering pasta bake, crush a pack of ready salted crisps, mix with grated Cheddar and scatter over before baking.


Stir sliced banana into tomato-based curries for an extra gooey consistency. You won’t taste it, but it adds luxurious thickness.


Add a few tablespoons of mayonnaise to chocolate cake batter for a light, silky texture.

p shop a w S • Switch up sarnies by swapping the butter for pesto. Excellent in a chicken salad sandwich. • Making battered fish? Trade the liquid for fizzy water, for a light, fluffy finish. • For a vegan chocolate mousse, use cocoa powder instead of chocolate and swap the eggs for the ripe avocado flesh. It’s just as creamy and delicious!


Serving suggestion


MEAL MATHS Treat Mum to a leisurely breakfast in bed on 26 March with these gorgeously simple ideas

Apricot and custard pastries

Makes 8 Cost per serve 29p


Heat the oven to gas 7, 220°C, fan 200°C. Cut 1 x 375g sheet Ready Rolled Lighter Puff Pastry into 8 rectangles. Divide 1 x 150g pot Ready to Eat Custard between each, then top each pastry with 2 Apricot Halves, cut sides down. Bring 2 opposite corners of pastry together and press to seal; repeat. Brush each with some of the apricot juice. Transfer to a baking sheet, sprinkle with 1 tbsp Demerara Sugar and bake for 20-25 minutes. Each pastry contains Energy

1005kJ 239kcal 11%





8g 4g 9g 0·3g 11% 21% 10% 4%

of the reference intake. See page 106. Carbohydrate 32g Protein 4g Fibre 1g



Separate 6 Eggs into 2 bowls. Mix the yolks with 2 tbsp Squeezy Clear Honey. With an electric whisk, beat the whites until peaks form, then gently fold into the yolks a third at a time, until combined. Heat a knob of butter in a frying pan until foaming, then pour in the eggs. Fry for 3-4 minutes, until set on the bottom. Transfer to a medium grill for 1-2 minutes, until risen. Top with 1 x 240g pack Berry Medley, strawberries halved, 150g Low-Fat Greek Style Yogurt and 1 tbsp honey. Each serving contains Energy

1003kJ 240kcal 12%





14g 5g 17g 0·4g 20% 26% 19% 7%

of the reference intake. See page 106. Carbohydrate 17g Protein 13g Fibre 1g

Serves 4 Cost per serve 88p

Italian stuffed croissants Heat the oven to gas 4, 180°C, fan 160°C. Slice 4 All Butter Croissants lengthways, keeping the halves joined at the back. Spread the bottom half of each with 1 tsp Reduced-Fat Green Pesto. Thinly slice 1 x 150g pack Mozzarella, drain and chop ½ jar Roasted Peppers and divide both evenly between the croissants. Bake for 10-12 minutes, until the cheese has melted. Each croissant contains

Makes 4 Cost per serve 62p


1171kJ 280kcal 14%



16g 9g 23% 46%



5g 6%

1g 17%

of the reference intake. See page 106. Carbohydrate 22g Protein 11g Fibre 2g

For more quick recipe ideas, try our meal planner tool at


Sweet berry omelet te


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For food and drink recipes please visit our website


H a r i s s a ve g e t a b l e t a r t ( re c i p e ove r l e a f )

Everyday easy Each of these delicious dinners uses just a handful of ingredients 79


Serves 4 V Takes 40 mins Cost per serve £1·16

Serves 4 DF GF Takes 25 mins Cost per serve £1·30

1 x 475g pack Mediterranean roasting vegetables 1 tbsp oil 1 x 375g pack ready rolled light puff pastry 2 tbsp harissa paste 150g light feta, cut into chunks 10g rocket

300g long grain rice 2 tbsp vegetable oil 1 x 500g pack lean pork mince 1 x 320g pack pepper stir-fry mix 1-2 tbsp chilli sauce, plus extra to drizzle 4 eggs


To give your tart 1 Preheat the oven to a twist, replace the gas 7, 220°C, fan 200°C feta with vegetarian and put a baking sheet in blue cheese the oven to heat up. Remove or mozzarella. the sleeve and film lid from the Mediterranean vegetables. Drizzle with the oil and put on a separate baking tray in the oven. Roast for 15 minutes. 2 While the vegetables are roasting, unroll the pastry on its paper. Score a 1cm border around the edge and prick the middle with a fork. Once the 15 minutes are up, remove the veg, stir and return to the oven. Remove the hot tray from the oven and slide the pastry, still on its paper, onto it. Return to the oven. Cook both for 10 minutes. 3 Meanwhile, mix the harissa paste with a splash of water, until it is thin enough to drizzle; set aside. 4 Remove the veg and pastry from the oven then turn it down to gas 6, 200°C, fan 180°C. Gently flatten the puffed-up centre of the pastry, leaving the border intact. Spoon over the veg, keeping inside the border. Season, then scatter over the feta and drizzle with the harissa. 5 Return to the oven for 10-15 minutes, until crisp and golden. To serve, scatter with the rocket and cut into rectangles.

1 Cook the rice according to the pack instructions. Meanwhile, in a large wok set over a medium-high heat, heat 1 tbsp oil and stir-fry the mince for 5-7 minutes, until golden and starting to crisp up.

Each serving contains Energy

2154kJ 514kcal 26%





24g 11g 10g 1·7g 35% 57% 11% 28%

of the reference intake. See page 106. Carbohydrate 56g Protein 16g Fibre 4g


Find more deliciously simple recipes at

2 Add the pepper mix to the wok along with a splash of water. Cook for another 5-7 minutes, until the vegetables are tender and the pork is cooked through. Stir in the chilli sauce and season. 3 In a large frying pan, heat the remaining 1 tbsp oil and fry the eggs*. Divide the cooked rice between 4 serving bowls. Top with the mince mixture and a fried egg. Drizzle with a little more chilli sauce, if you like. Each serving contains Energy

2530kJ 600kcal 30%



20g 5g 28% 25%



5g 5%

1·4g 23%

of the reference intake. See page 106. Carbohydrate 70g Protein 40g Fibre 3g

*If serving vulnerable groups - babies, toddlers, pregnant women, the elderly or people who are unwell – cook the eggs until the whites and yolks are solid.




Turn to page 91 for ideas on how to use up any leftover smoked haddock.

SMOKED HADDOCK A N D L E E K R I S OT TO Serves 4 Takes 40 minutes Cost per serve £2·38 1 tbsp olive oil 1 x 500g pack leeks, trimmed and sliced 500ml reduced salt vegetable stock 300g arborio rice 500g smoked haddock, skinned and cut into chunks 150g lighter soft cheese with garlic and herbs

1 In a large pan, heat the oil and gently cook the leeks for 5 minutes, or until soft. 2 Meanwhile, in a separate lidded pan, heat the stock with 500ml water. Once the leeks are soft, stir in the rice and cook for a couple of minutes, then pour in the hot stock. Bring to the boil, then turn down to a simmer. Cook for 20-25 minutes, stirring often, until the rice is al dente and the liquid has been absorbed.

3 Stir in the haddock and soft cheese. Cover, reduce the heat and cook for 5-10 minutes, until the fish is cooked through and the texture is to your liking. To serve, season with freshly ground black pepper. Each serving contains Energy

1978kJ 467kcal 23%



9g 4g 13% 19%



4g 5%

2·5g 42%

of the reference intake. See page 106. Carbohydrate 71g Protein 30g Fibre 1g


Kick the Monday blues with this spicy, warming Mexican chilli

This hot ginger and chilli stir fry is a great way to start off your weekend!

No fuss, no stress, whip up our beef massaman curry in a jiffy

Steak, thyme and onion pie, perfect comfort food for those slow Sunday afternoons

FOR THESE AND MORE DELICIOUS BEEF ENCOUNTERS GO TO Or see in store for your favourite cuts


U P S I D E D OW N P I Z Z A T R AY B A K E Serves 4 (freeze once cooked) Takes 30 mins Cost per serve £1·77 1 x 336g pack 20 mini meatballs 2 tbsp olive oil 1 x 680g jar traditional passata with herbs 2 x 125g packs half-fat mozzarella, torn into chunks 1 ciabatta loaf, sliced into 8 x 1·5cm thick slices handful basil leaves, to serve mixed salad, to serve (optional)

mozzarella. Top with the ciabatta slices, pressing them into the sauce slightly. 3 Drizzle the bread with the remaining 1 tbsp oil and return to the oven for 10 minutes, or until the bread is crisp, the cheese is melted and the sauce is bubbling. Scatter over the basil and serve with a mixed salad, if you like. Each serving contains Energy

2662kJ 633kcal 32%





25g 10g 13g 3·2g 36% 49% 15% 54%

of the reference intake. See page 106. Carbohydrate 61g Protein 43g Fibre 5g

1 Preheat the oven to gas mark 6, 200°C, fan 180°C. In a large roasting tin, toss the meatballs in 1 tbsp oil, until coated. Bake for 10 minutes, then remove from the oven, toss the meatballs and pour in the passata. Return to the oven for 10 minutes. 2 Remove the tray from the oven and scatter over the

Find more deliciously simple recipes at



FA L A F E L W R A P S Serves 4 V Takes 20 mins Cost per serve £1·20


1 x 264g pack frozen sweet potato falafel 4 wholemeal tortilla wraps 1 x 200g tub tzatziki 2 small gem lettuce, shredded 1 x 140g tub red slaw

1 Preheat the oven to gas 6, 200°C, fan 180°C. Cook the falafel on a baking tray for 16-18 minutes, until heated through and turning golden. 2 Spread the wraps with tzatziki. Top each with shredded lettuce and 3 falafel. Scatter with red slaw and wrap securely by folding two sides of the tortilla over and rolling up to enclose. Serve any extra shredded lettuce in a bowl alongside. Each serving contains Energy


1228kJ 292kcal 15%




12g 4g 14g 1·7g 16% 22% 16% 28%


Drizzle leftover wraps with oil, sprinkle with smoked paprika, cut into pieces and bake until crisp. Homemade tortilla chips!

Bright ideas Revamp your midweek meals with our tricks and tips at



of the reference intake. See page 106. Carbohydrate 35g Protein 9g Fibre 10g

Buy a pack. Help end the global water crisis *

*For each limited edition pack sold, Stella Artois will donate £0.47 to providing 1 person access to clean water for 6 months. Please drink responsibly. © 2017 AB InBev UK Limited, all rights reserved.




Turke y

POT PIE Full of fresh spring flavours, and with a light and buttery walnut pastry topping, this deliciously comforting pie is ready in just six easy steps



T U R K E Y P OT P I E Serves 6 Takes 1 hr 30 mins, plus chilling Cost per serve £1·52



2 tbsp olive oil 400g turkey breast, chopped into 2-3cm pieces 150g chestnut mushrooms, quartered 1 small onion, finely chopped 1 celery stick, finely chopped 2 small leeks, cut into ½cm rings 1 carrot, peeled and finely chopped 170g fresh peas 1 garlic clove, finely chopped 30g unsalted butter 30g plain flour 250ml chicken stock 250ml semi-skimmed milk 2 tbsp freshly chopped herbs (see Top tip, right) 1 tbsp wholegrain mustard 2 tbsp lighter crème fraîche 1 egg yolk, combined with 1 tbsp water For the pastry 100g walnut pieces 150g plain flour 100g cold unsalted butter, diced ¼ tsp salt 1 egg yolk

Whizz the walnuts in a food processor until fine. Add the flour, butter and salt, and whizz again until it resembles dried breadcrumbs. Add the yolk and 2 tbsp cold water then pulse until just combined. Tip onto a work surface and knead into a ball. Form into a disc, wrap in clingfilm and chill while you make the filling.


To make the pie filling, heat half the olive oil in a large frying pan set over a medium-high heat. Fry the turkey pieces for about 5 minutes, until golden. Using a slotted spoon, transfer the meat to a 26cm x 5cm deep pie dish.


Each serving contains Energy

2435kJ 585kcal 29%



33g 12g 47% 61%



7g 8%

1·4g 23%

of the reference intake. See page 106. Carbohydrate 30g Protein 27g Fibre 4g

Delicious spins Melt the butter in a pan over a medium heat. Add the flour; cook for 1 minute, stirring. Slowly whisk in the stock, then milk. Bring to a boil; simmer for 2 minutes until slightly thickened. Add the herbs and mustard; season. Pour into the dish; stir in the crème fraîche.

Hazelnut and pancetta Use 100g blanched hazelnuts instead of walnuts. After you’ve fried the turkey in step 2, dry fry 100g smoked pancetta cubes until crisp. Remove from the pan, add to the pie dish then fry the vegetables as per step 3.


Cheddar and spinach

For a cheesy pie, add 50g grated mature Cheddar to the sauce when adding the herbs and mustard in step 4. You can also swap the peas for 100g spinach in step 3.

Preheat the oven to gas 6, 200°C, fan 180°C. Roll out the pastry onto a lightly floured sheet of nonstick baking paper into a circle ½cm thick. Cut the rolled-out pastry into 15 thin strips. Chill the pastry strips in the fridge for 15 minutes.

Perfect partner

finest* Creamy Mash, £2·60/500g (52p/100g) Mop up all the lovely flavours of the pie with this deliciously indulgent mash made from fluffy Maris Piper potatoes, butter and double cream.


3 TOP TIP Parsley, chives, tarragon and thyme are great choices for the herbs.

Add the remaining oil to the pan, then the mushrooms, onion, celery, leeks and carrot; season. Cover and cook over a medium heat for 15 minutes, stirring regularly. Add the peas and garlic and cook, uncovered, for 3 minutes. Add all the vegetables to the pie dish.



Lay half the pastry strips vertically across the dish, without pressing down. Weave the remaining strips horizontally to make a lattice. Press the pastry to the rim to secure. Brush with the egg-water mix. Bake for 20-25 minutes, until golden. Rest for 5 minutes; serve.

Expert tips For the best quality pastry, handle it as little as possible. Work quickly and make sure the butter, eggs and water you use are cold. If you don’t have a pie dish, you could make this in a cast-iron skillet or a sturdy, ovenproof frying pan.

Don’t worry if your pastry tears. Wet your fingers and pinch the torn edges together, then gently press the seam to smooth over. If your pan isn’t large enough, fry the vegetables in two batches. Be careful not to stretch the strips of pastry when weaving them across the pie dish, as they may just shrink back.

This type of pastry and the woven effect also works well with sweet pie fillings. Scatter with Demerara sugar for a tasty crunch. You can easily substitute the flour and stock for gluten-free versions. Pies are a great way to use up your freezer contents. Replace the carrots and peas with 250g frozen veg.

Pie and mighty You can never have enough pie, so find great ideas for 10 more at

For more mouthwatering pies, visit



T he a stonishing stor y of Sophie’s BIG knickers They don’t get out much these days. Not since Sophie switched to drinking a2 Milk™. The bloated tummy seemed to just disappear.

Turns out it didn’t like the A1 protein in most regular cows’ milk. So now she can wear underwear that flatters rather than flattens. And have a cuppa without feeling a bit, well…pants. Sophie shared her story at Sophie Why not try it yourself?

35p off Instore: Hand the coupon to the Tesco checkout operator to receive this offer. Only one coupon per transaction. Subject to availability valid in the UK & IOM only. Semi Skimmed Valid from 08/03/2017 until 04/04/2017. *In a poll of 155 Netmums members, 85% would recommend a2 Milk™ to a friend. a2 Milk™ is not suitable for cows’ milk protein allergy. If you have been medically diagnosed with any milk intolerance, seek advice from your doctor before use. Customer’s name has been changed to protect her modesty.

This coupon is & shall remain the property of Tesco Stores Ltd. It is not for re-sale or publication. Copied or damaged coupons will not be accepted. Coupon has no cash value & no change given.

9 926434 450352


Original recipe p72




PARMA HAM AND PEAR ROLLS Put a few leaves of rocket at one end of a slice of Parma ham. Add 2 thin slices of conference pear, then roll up. CHIMICHURRI In a food processor, whizz a large handful of rocket with garlic, chopped red onion, olive oil, white wine vinegar and a pinch of sugar and salt. Great with steak.

AUBERGINE BAKE Fry garlic, onion, oregano and chopped tomatoes until thickened and soft. Mix with cooked pasta, fried aubergine and mozzarella in a dish, top with Cheddar; bake. LUNCHBOX PASTA Roast chicken and red pepper in olive oil and thyme until cooked. Cool; mix with black olives and cooked pasta.

and chilli flakes. Scatter over garlic and parsley flatbreads; bake until crispy. Top with feta and pomegranate seeds. LENTIL SALAD Bake feta with oil and cumin seeds in foil until soft. Serve with cooked puy lentils, roasted red pepper, mint, parsley and dill.

* *

* *

SPICED LAMB FLATBREADS Fry *lamb mince, ground cinnamon, cumin



Inventive ideas to help you get the most from your leftovers

Original recipe p81

Smoked haddock


CHOWDER Poach haddock in milk for 3 minutes; remove, then flake. Cook diced potato in the milk. Add spinach, sweetcorn and the fish; heat through. SPICED FISHCAKES Microwave the fish for 2 minutes on full. Flake, then mix with mashed potato, egg, ground cumin, coriander and turmeric; chill. Shape into cakes; fry in oil until crisp.





MUSHROOM PÂTÉ Cook chopped mushrooms, butter and garlic until soft; season. Add soft cheese; blitz to a coarse paste. Chill before eating. STROGANOFF Brown sliced beef fillet and mushrooms; set aside. Fry onion and garlic. Add stock; reduce by half. Mix in crème fraîche, white wine vinegar, the beef and mushrooms.


LEMONADE Blend *50gHOMEMADE sugar and 125ml water per roughly chopped lemon until smooth. Strain, then mix with sparkling water. RICOTTA HOTCAKES Mix sugar and self-raising flour. Stir in ricotta, vanilla, lemon zest, egg yolks and milk to make a thick batter. Add blueberries. Fry spoonfuls in oil until cooked through.


For more leftovers recipes, visit


Kee p it small

in k n i h t r e v o Stop


nts to future eve ahead for n la ut of p o y to the jo all need g can suck in While we k ot to in n th y rtr t nt, ove lace, bu some exte plans in p says e r, av O . ‘H . rk e a com ggests M su what’s to r,’ u’re e tt yo le f ance. ‘I m to the ents to ch follow the m le t e u b o , rt tw transpo e one or hotel and Kate, leav r u u yo yo k re e o h o ,b oose w going away to edom to ch l e a fr it e v s th t’ lf a e wh give yours handle on . day.’ Get a y yourself jo n e d n a eat on the x la re n e th organise –



! n a l p o n s i e ther Acting spontaneously can be fun, exciting and empowering. So break free and live for the moment

e honest, when was the last time you had a night out that wasn’t organised weeks in advance? The last time you rang someone out of the blue for a chat? The truth is, we’re increasingly scheduling our lives and sticking to what we know so much that a recent survey revealed that 94 per cent of us lose more than three weeks of our lives operating on autopilot.* Of course, we all need to be organised. But having the freedom to do things on the spur of the moment adds richness and excitement to our lives. ‘If you never try a new sport or hobby, how do you know you don’t have a hidden talent for it?’ asks Kate Tojeiro,

executive coach and author of selfdevelopment book The Art of Possible. ‘If we overplan and overthink, we may never reach our full potential.’ We could also be setting ourselves up for anxious times. ‘Being inflexible and thinking too rigidly are unhealthy for our mental wellbeing,’ says Dr Mark Winwood, director of psychological services at AXA PPP Healthcare. No one has total control over the events in their life, says Mark. ‘But by practising spontaneous behaviours, you can build resilience to changes, big and small.’ No matter how much of a planner you usually are, it is possible to be spontaneous and enjoy life to the max.

WORDS AVIVA ATTIAS ILLUSTRATIONS RICHARD WILSMORE *Source: a survey of 2,000 adults by Solgar

If you never try a new hobby, how do you know you won’t develop a passion for it?

There’s no need to throw yourself out of a plane or emba on a mid-life gap ye rk ar to live a more sp ontaneous lifestyle. ‘Think about what wo uld be impromptu for you,’ suggests Mark. ‘It could be so mething as simple as walking home from work by a diff erent route, trying a new recipe, or phoning an old frie nd you haven’t spok en to in a while. Make it your aim to do something differe nt as often as you can.’ A small effort can lead to a big difference in your life and outlook.


Dump h the researc

review reads every person who nsider f co o r, rt he so as e a dishw uy If you’re th b r o l ns te is book a ho g on dec io before you that dwellin d py p un fo ha s ss ch ha and le this: resear less satisfied us t an es w ak u m Next time yo for too long The upshot? limit for with them. self a time ur yo t se , ur ng ethi en trust yo to buy som options, th e th l r! al ie g pp researchin You’ll be ha d go for it. instincts an

We all have th ings we want to do ‘one day’. ‘B waiting for the ut perfect momen t holds us back Kate. ‘If we take ,’ sa ys small steps towa rds our goal, we gain confidenc e.’ So if you’ve dreamt of runn marathon, pull ing a on those trainer s and run around block. Want to the write a book? Pu t pen to paper and get some first thoughts w ritten down.

Kee p a dream

If only we could spen d the day visiting ne w places, dropping into galle ries or watching tha t film we never got round to seeing. Or even clearing out tha t back room. And yet when we sud denly get a free we ekend we feel at a loose end! Keep a dream list in a bo ok or on your phone and next time you get a free weekend, take a look and pic k something you’d love to do. Even if it’s lying on the sofa with that book you neve r read.

Make the most of work

Get started

Make it a family affair

and be spontaneous It might feel trickier to drop everything Kids love routine isn’t. really it but y, famil a when you’ve got mes, but try and it’s easy to fall back on favourite pasti rent park, diffe a to ringing the changes. ‘Take them or explore , ision telev hing watc try crafting instead of all about ‘It’s . Mark ests sugg ther,’ toge a new book nce, influe expanding the range of things you can can’t you that elf rather than telling yours possibly be spontaneous as a parent.’

duled and heavily sche highly structured to om ro s ay Any job can feel alw er you do, there’s ev at wh t e bu , tim es at tim your day. ‘Take spontaneity into tle lit a a r ce fo du ro ing int r it’s go different – whethe to do something phone or getting e bil mo ur yo thout lunchtime walk wi ’ suggests Kate. w, somewhere ne m fro ch wi nd sa your rk to a different sy, try taking wo If you’re really bu you’re d you’ll feel like desk or a sofa an . gle m a fresh an seeing things fro

Stop waiting for the perfect moment; it ’ll hold you back! Find more wellbeing tips at


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Mini trampolines have seen a surge in sales lately, and now feature in choreographed fitness classes nationwide. You get to bounce on a trampoline, with twists, squats and sprints aplenty, while never jumping more than 6 inches into the air. Famous rebounding devotees include Madonna and Gwyneth Paltrow. WHY DO IT? It’s fun, low impact and high energy. According to the trainers at Rebound UK, rebounding tones and tightens while engaging your deep core muscles. Plus, a 45-minute session can burn around 550 calories. WHERE CAN I TRY IT? To find a class near you, check out (from £5 per class) or (prices vary).


Q: WHAT’S DIFFERENT ABOUT HIIT? A: High-intensity interval training (HIIT) sessions involve bursts of tough exercise (around 80 to 95 per cent of your maximum heart rate) with rest periods, and typically last four to 30 minutes. Studies show that HIIT boosts fitness levels relatively quickly. It shouldn’t replace longer, lowerintensity sessions: these build up and help to maintain aerobic fitness without the risk of overdoing it. HIIT is best incorporated into a routine that includes lower-intensity workouts. LAURA WILLIAMS, FITNESS EXPERT

We round up the latest exercise trends and tips


for you

Up for a 5K, trail run or halfmarathon, but don’t know where to find the right event for you? Simply enter your postcode and the event you’d like to try at and you’ll find a tailor-made list (including charity events). Sign up and you’ll see which events your friends are interested in, too.

home YOGA

Most of us have a yoga class in our area, but we don’t always have the time to get to one. And some yoga studios can be quite pricey, too. Thankfully there’s a growing trend for quality yoga classes online, at decent prices (starting at about £7·50 a month) and with leading teachers of all styles. Try, founded by a mumpreneur, with classes from just 10 minutes long, or, which hosts live sessions, and offers a range of free classes to get you started.

TRANSPORT YOURSELF Fancy an exotic beach run or cycling through a futuristic city… while indoors? The latest innovations let you do just that: n Run all kinds of aweinspiring routes with the RunSocial app. Download to your device for free (iOS only, Android coming soon), place on a treadmill and run. The route speed matches your running speed, plus you can virtually run with friends.

n Look out for The Trip, which is being rolled out at selected gyms. It’s a spinning class in front of a big screen that takes you through high-tech worlds, including down a rabbit hole and among skyscrapers. Find out more at

n The FitTrip app offers scenic routes as you exercise on gym equipment. Add a heart monitor and it will use your heart rate to plot your real-world speed on the course. Free for iOS users. Visit 95

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Bring your finances into the 21st century and try these brilliant apps and websites to make your cash go further With 60% of Britons now banking online, up from 30% in 2007, logging on at least once a week is now the norm. Check out these top tools to help you budget, save and spend wisely. CURB YOUR SPENDING


If you need to manage your spending, get a Loot account at With it you get a Visa debit card that you can load with money, and which is connected to an app. The card works like any other: you can make contactless purchases and even set up direct debits. The app logs your spending, lets you set savings targets and suggests a daily budget. You can even use it abroad, with no hidden fees. Free, App Store, Google Play


Enter your utility readings into the Graham Haley Meter Readings app and it will calculate your usage and costs. You can then monitor them independently of your provider, as well as compare them against other suppliers. £1·49, App Store



Got your eye on something nice? Compare prices from over 23,000 shops by searching on or scanning an item’s barcode with the idealo app. If you can wait, set up alerts and the app will notify you when a product reaches your ideal price. Free, App Store, Google Play

Most of us have been stung by unexpected mobile charges for dialling a call centre or helpline. Even ‘unlimited’ plans don’t include some numbers. Use the WeQ4U app to call 0845, 0870 and other premium rate numbers as part of your minutes. Plus it queues for you, notifying you when someone picks up. Free, App Store, Google Play S AY B Y E - B Y E TO BOOKING FEES

NEVER MISS A PROMO CODE You could spend time trawling voucher-code websites for an active, functioning code. Or you could let Honey do the trawling for you. Add this browser extension before you shop online and it’ll sift through dozens of voucher codes and apply them automatically when you check out. Free,

Book tickets for gigs, festivals and clubs with the app, and you’ll never pay booking fees again. Free, App Store, Google Play


Having friends abroad can cost a lot in calls. With the FooCall app you get the first call free and rates from under 1p/minute after that. Free, App Store, Google Play

For more savvy tips, visit


fresh… and fabulous! Transf or m you r b eaut y k it f or spr ing w it h just a f ew key pr o duc t s

REPLACE DARKER NAILS… WITH PRETTY PASTELS ‘Give your nails a makeover with sugary shades,’ says manicurist Georgia Hart. ‘Make a pastel mani stand out by painting the top half of the nail, and leaving the other half polish-free. Use a base coat to prep your nails, then seal with a top coat.’ For a gel-like finish, try Barry M Gelly Hi Shine in Fondant, £3·99.


SHELVE SHINY LIPGLOSS... TO MAKE WAY FOR MATTE SET ASIDE OIL… FOR DEWY SERUM ‘In winter, facial oils help to protect our skin against the elements,’ says make-up artist Frances Prescott. ‘But come the spring, serums offer the benefits of an oil in a lightweight formula.’ For a fresh and dewy complexion, try a combination of Antiage Repairing Serum, £6 and Antiage Caviar Face Cream, £7.


‘The latest trend is supermatte lips,’ says make-up artist Ruby Hammer. To pull it off, lips must be in tip-top condition. Buff to make sure they’re smooth, and apply a generous coat of lip balm. Maybelline Color Sensational Matte Lipstick in Smoky Rose, £7, works on all skin tones.


t’s not only your wardrobe that benefits from a seasonal overhaul. Spring is also time for your trusty winter staples – body creams, skin oils and smoky shades – to take a back seat to lighter formulas and springtime shades. To refresh your make-up bag, we’ve asked beauty insiders to reveal their favourite seasonal swaps.




As the weather warms up, ‘sheer formulas with SPF will let your natural radiance shine’, says make-up artist Sally Kvalheim. Start with Antiage Regenerating Anti-Wrinkle Cream Blur, £6, for even tone, then smooth on Revlon Colorstay Foundation SPF 15, £12·50.

‘This season, it's all about loose curls,’ says celebrity stylist Heath Massi. ‘Wind hair around the tongs from the roots to mid-length, leaving the ends curl-free.’ Make curling easier by investing in a BaByliss Curling Wand Pro, £25.

SWAP SMOKY EYES… FOR LIGHT TONES ‘Exchange dark, vampish tones for brighter shades,’ says make-up artist Crystabel Riley. ‘Matte pinks, peaches and warm nudes lighten eyes. Use the same shade on lips to reboot your look with one product.’ We like Revlon Colorstay Shadowlinks in Sand, £3.



‘Swap powder for cream blush to create a youthful glow – it doubles as a matching lip stain,’ says make-up artist Kim Jacob. Apply peachy Rimmel London Royal Blush Blusher, £5·50, to cheeks and lips.

‘Adapt your skincare to the season,’ advises dermatologist Dr Emma Wedgeworth. ‘Go for lighter textures, and exchange butters for spray-on lotions’. Try Vaseline Intensive Care Spray Moisturiser, £5.

Find these products in store, or buy online at



Go green Wonder plant aloe vera is the perfect ingredient for new natural beauty range, Aloe



he ancient Egyptians knew a thing or two about beauty, so it’s no surprise they recognised the myriad beneficial properties of the aloe vera plant. Renowned for its ability to moisturise, calm and repair the skin, aloe vera is the active ingredient in a new range of beauty care products for your face and body at Tesco. So now you can take care of your skin in the most natural way possible.

Aloe Moisturising Face Cream, £2/50ml Perfect for daily use, this is easily absorbed, with a soft, soothing texture and a fresh, natural scent.

Aloe Body Milk, £2/400ml

Aloe Body Oil, £3/395ml

Aloe Cleansing Milk, £2/250ml

Aloe Eye Contour Cream, £2/15ml

Massage into your skin after bathing to leave it soft and supple. It’s also easy to apply, thanks to the pump action.

For a fast moisture boost and gorgeously radiant skin, apply after a relaxing shower or bath and just let it soak in.

The cooling powers of aloe vera ensure this cleansing milk not only removes impurities but leaves skin calm and rested, too.

Use twice a day to get the most of the active ingredients in this cream and reduce eye bags and puffiness.

Find these products in store, or buy online at





W het her you r u n , jog or w alk , help Tesco celebrate 16 year s of su pp or t f or C ancer Resear ch U K ’s R ace f or Lif e


here are hundreds of Race for Life events happening all over the country in 2017. You’re sure to find an event to suit your interests and fitness level – whether it’s a 5K, a 10K, a hike, a Pretty Muddy obstacle race, a full-on marathon or the new family events. Whichever event you choose, you’ll be raising vital funds for Cancer Research UK’s pioneering work into prevention, diagnosis and treatment of all types of cancer. Get more information and sign up at or phone 0300 123 0770.


‘I love taking part’ Judith Cullen, Community Champion at Tesco, Westonsuper-Mare, Somerset

‘I lost my mum to breast cancer when I was only 14, which was very tough. My dad died from bowel cancer just two years ago, so cancer has devastated my family. I’ve done Race for Life 16 times so far, and this year I’ll be running my 17th with my daughter Niamh. ‘It’s a very friendly event – not competitive, and for all


Last year, 485,000 women joined in, raising £45 million. Over the last 22 years, more than 8 million women have taken part in Race for Life and raised over £790 million.


Find out more at

abilities. I walk mostly, but you can run or jog. I even did it when I was heavily pregnant with my son. If I can give just an hour to help stop a family going through what we did, then it’s worth it. ‘There are plenty of success stories – many people taking part have beaten cancer – so it can be a celebration as well as a fundraiser. There’s always a minute’s reflection at the start of the race, but it’s not a sombre event. We all have a giggle on the way round and finish the race smiling.’ Pink lady: Judith (centre) makes her way round the Race for Life course



f un TIME

Enjoy great days out for the whole family this Easter with Tesco Clubcard Days Out Partners


here’s a huge range of attractions to visit up and down the UK with Tesco Clubcard Days Out Partners. Simply exchange your Clubcard vouchers for tokens or tickets to use at hundreds of amazing days out you can enjoy with family and friends this Easter.

LEGOLAND in leafy Berkshire is jam-packed with inspiring adventure for the whole family. Visit Darth Vader’s ultimate weapon, the Death Star, at LEGO Star Wars™ Miniland Model Display, make a splash on the Pirate Falls log flume or test your ninja skills at LEGO® NINJAGO™ World, opening May 2017.

Take in the iconic London sights from a seat on an open-topped bus, with The Original Tour. Hop on at over 80 bus stops across London and listen to the fun commentary as you explore London’s famous landmarks. Soaring 170 metres above Portsmouth Harbour and the Solent, the Emirates Spinnaker Tower is taller than Big Ben and Blackpool Tower. Enjoy the panoramic views from three viewing decks and brave the Glass Sky Walk, 100 metres above the sea.

If you’re a family of thrill-seekers, head to Alton Towers in Staffordshire. Take a ride on the Galactica, a new flying virtual reality roller coaster that will have you soaring through interstellar space. And don’t miss Nemesis, Europe's first inverted roller coaster. Little ones can explore CBeebies Land, and new this summer jet off on the Go Jetters Vroomster Zoom ride.

Blackpool Zoo is a must for animal lovers, with 32 acres of enclosures including Gorilla Mountain and Wallaby Walkabout, plus Active Oceans, where you can watch the sea lions and penguins hit the beach. Knowledgeable keepers offer talks and you can book your own close-up animal experience.

If your kids are big fans of Thomas the Tank Engine don’t miss out on a trip to Drayton Manor in Staffordshire, home of Thomas Land. With over 25 rides and attractions, you can take them on Toby’s Tram Express and catch a ride on Thomas, Percy or Rosie. Elsewhere in the park you can visit the Wild West Shoot Out or sail on the Bounty Pirate Ship.

Head to Fife’s Scottish Deer Centre for a great day out, and learn about wildlife conservation. See 14 species of deer as well as bears, lynx and wild cats. Watch daily birds of prey displays, and explore the Treetop Walk.

DISCOVER MORE To explore these and hundreds more Days Out Partners visit


a dream holiday to St. Pete/Clearwater, Florida

We’re offering one lucky family of four the chance to win a holiday to sun-drenched St. Pete/ Clearwater in the heart of Florida’s Gulf Coast. With 35 miles of award-winning sandy beaches and an average 361 days of sunshine per year, St. Pete/Clearwater is the perfect spot to soak up the sun and relax. From the pristine Caladesi Island in the north to Fort De Soto State Park in the south, there’s a wide variety of beaches for families to enjoy. And Florida’s buzzing theme parks are only a 90-minute drive away if you want to get in on the action.

from unning sunsets k st y jo en ou y l dec Rela x as beachfront poo the Sheraton’s FOR YOUR CHANCE TO WIN

A must-visit is Clearwater Beach, voted the best beach in the US in 2016 by TripAdvisor users. The prize includes return flights from London to Orlando or Tampa, seven nights’ stay at the Sheraton Sand Key Resort, Clearwater Beach, seven days’ car hire, Clearwater Marine Aquarium tickets and a £250 pre-paid travel card for meals. To enter and for terms and conditions, visit by 23:55 on 2 April 2017.

The prize draw is open to UK residents aged 18+. Normal exclusions apply. The closing date is 23:55 on 2 April 2017. Only one entry per household. There will be one randomly drawn winner. The prize is for two adults (one adult must be at least 25 for car hire) and two children aged 11 or under on date of travel, staying seven nights at The Sheraton Sand Key Resort, Clearwater Beach in Florida, sharing a standard room with two queen beds on a room-only basis. The prize includes return economy flights from London to Orlando or Tampa airport, Florida (departure and arrival airports dependent on date of travel), taxes, one piece of hold baggage per person (up to 23kg, dependent on airline), seven days’ basic economy car hire, four one-day entry passes to The Clearwater Marine Aquarium, and a £250 pre-paid travel card to be used against the purchase of meals. Prize must be booked by 30 June 2017 and taken by 14 December 2017, excluding UK bank holiday weekends, US public holiday dates, subject to availability. Promoter: Tesco Stores Limited, Tesco House, Shire Park, Kestrel Way, Welwyn Garden City, AL7 1GA. Please read the full terms and conditions online at before entering. 104

Whiskas Casseroles ®


©/®/™ Design Mars 2017

our recipes

For more delicious ideas, visit

uH  addock with parsley gremolata 10 DF GF u Harissa vegetable tart 80 V u Korean-style rice bowl 80 DF GF uL  ime and cumin sea bass with mango salsa 72 GF u Lunchbox pasta 91 DF u Pancetta mac ’n’ cheese 15 u Shallot tarte tatin 15 V uS  moked haddock and leek risotto 81 u Spiced lamb flatbreads 91 u Stroganoff 91 u Turkey pot pie 87 u Upside down pizza traybake 83 u Warm  puy lentil and green bean salad 72 V DF GF

Brie, ham and chilli jam focaccia squares p46

Dukkah-spi ced lamb with creamed feta p72 Lentil salad 91 V GF Mushroom pâté 91 V GF Parma ham and pear rolls 91 P  arsnip and apple soup with apple crisps 11 V uP  eppered mackerel, spinach and spring onion tartlets 48 u Spiced fishcakes 91 DF GF

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Fruity quinoa crumble p65 STARTERS, SNACKS AND SIDES uB  rie, ham and chilli jam focaccia squares 46 uC  aramelised chicory with orange and thyme 12 V GF DF GF u Chimichurri 91 u Chowder 91 GF u Irish potato farls 26 V u Italian stuffed croissants 77 u Leek and potato soup 15 V

MAINS Aubergine bake 91 V Bangers ’n’ mash 65 Butternut squash lasagne 65 Crunchy fish gratin 65 D  ukkah-spiced lamb with creamed feta 72 u Easy, cheesy fish pie 29 u Falafel wraps 84 V uG  riddled lemon chicken with roasted cauliflower 72 GF u u u u u

Recipes marked can be frozen for up to three months (unless otherwise stated); always wrap appropriately. Defrost and heat thoroughly before eating. Never refreeze food that has already been frozen, including raw and cooked ingredients such as meat, fish and poultry. All poultry should be cooked thoroughly until juices run clear. For tips on protecting yourself and your family when preparing raw meat and poultry, check out the Food Safety page at Recipes marked V are meat- and fish-free (always check ingredients such as cheese, yogurt and ready-made sauces to ensure they’re



u Apricot and custard pastries 77 V uB  lueberry ‘bread and butter’ pudding 68 V DF u Cosmo scones 50 V u Easy brownies 21 V u Elderflower collins 25 u Fruity quinoa crumble 65 V GF u Joan’s ‘missing you’ blondies 20 DF GF u Homemade lemonade 91 u Mini chocolate gateaux 50 V u Neapolitan layer cake 49 u Orange curd tarts 35 V u Passion fruit jellies 13 DF GF u Pretty pastel meringues 34 u Raspberry and lemon drizzle bars 50 u Rhubarb bellini 48 DF GF u Ricotta hotcakes 91 V u Strawberry heart truffles 34 GF u Sweet berry omelette 77 V GF

veggie-friendly). Recipes marked use no animal products, including meat, fish, eggs and dairy. Recipes marked DF are lactose-free. Recipes marked GF are gluten-free. If you are allergic to nuts always check ingredients are nut-free. ‘Cost per serve’ is calculated by adding up the cost of the ingredients and dividing by the number of servings. Information is correct at the time of going to press. For information on reference intakes, visit what-is-healthy.html. For advice on healthy eating and food groups, visit

Tesco Food Family Living magazine is published 10 times a year for Tesco by Cedar Communications Ltd. All magazine enquiries should be addressed to Cedar Communications Ltd. Cedar believes in the highest standards in journalistic integrity. Please email with any comments or complaints. Tesco Food Family Living magazine does not accept unsolicited contributions. Editorial opinions expressed in this magazine are not necessarily those of Tesco or Cedar, and the companies do not accept responsibility for the advertising contents. All products subject to availability in selected stores while stocks last. All prices and information correct at time of going to press but subject to change. Prices quoted exclude Express and some Metro stores, ROI, NI and IOM. Online prices may vary from those in store, and delivery charges apply. In certain circumstances it may be necessary to withdraw products without prior notice. Alcohol available to over-18s only. • From BT lines Monday-Friday, daytime calls cost up to 8p plus: 6p per minute for 0870 numbers; up to 5p per minute for 0844 numbers; and up to 10p per minute for 0871 numbers. Mobile and other providers’ charges may vary. Calls may be recorded.


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Facial cleansers are made to cleanse, not hydrate. Oh, really? New Neutrogena® Hydroboost Gelée Milk So long, drying facial cleansers. The revolutionary new Hydro Boost Gelée Milk cleanser is enriched with hydrating hyaluronic acid. With a lightweight texture, it boosts and locks in hydration for up to 24 hours while it easily wipes away make-up and impurities, even waterproof mascara. Skin is left refreshed and hydrated. Yes, really.

See what’s possible.

Tesco magazine - March 2017  
Tesco magazine - March 2017