Tesco magazine - Christmas 2017

¡ªÁ ÚâƧ Winter Woodland Cake

2017

REPRO OP SUBS

Relax and have fun with your family on Boxing Day. Whether you decide to serve hot food or cold, we’ve plenty of inspiration for your festive get-together

CHRISTMAS 2017

FREE

Eat, drink… and be merry However you celebrate Christmas, gather friends and family around the table and enjoy a delicious festive feast together

100+

ART

recipes for a fabulous Christmas

PRODUCTION CLIENT

GET READY TO PARTY

• Brilliant hosting tips • Speedy canapés • Stunning desserts

Clockwise from bottom left: If you’re

order by 15 December in store or online

packed with the festive flavour of port and

serving up a proper Boxing Day lunch,

at tesco.com/festivefood. For a decadent

the sharpness of cranberries. ¡ªÁ ÚâƧ Red

this hand-trimmed, melt-in-the-mouth

but hassle-free side, fluffy Maris Piper

Cabbage with Port and Cranberries,

prime cut of British beef fillet will be

mash is blended with butter and double

£2.60/100g (£2.60/100g). As an extra side,

a highlight. Matured for 28 days, it’s full of

cream for a smooth finish. ¡ªÁ ÚâƧ Creamy

sweet and crunchy heritage British carrots

juicy flavour. ¡ªÁ ÚâƧ Beef Chateaubriand,

Buttery Mash, £2.60/500g (52p/100g). Then

add a splash of colour. ¡ªÁ ÚâƧ Heritage

£18-£30/600g-1kg (£30/1kg). Place your

spoon on a heap of tangy red cabbage,

Rainbow Carrots, £1.50 /500g (30p/100g).

Let’s celebrate!

EASY COCKTAILS

BLACK YELLOW MAGENTA CYAN

O

GORGEOUS GIFTS

O

FESTIVE DECS

FOR A ROAST WITH THE MOST…

ĈÁ ÚâƧ French Trimmed Pork Loin Rack with Sea Salt and Madeira Jus, £9/kg (1.3-2kg)

91TOM1712100.pgs 20.10.2017 13:47

Cover Gatefold 4pp outers

VERSION

You’re invited

It’s not just about Christmas pudding

PROMOTION

CHRISTMAS

PROMOTION

You’re invited Relax and have fun with your family on Boxing Day. Whether you decide to serve hot food or cold, we’ve plenty of inspiration for your festive get-together

It’s not just about Christmas pudding finest* Winter Woodland Cake

C H R I S T M A S 2 0 1 7

PROMOTION

PROMOTION

FREE

CHRISTMAS 2017

100+

Eat, drink… and be merry However you celebrate Christmas, gather friends and family around the table and enjoy a delicious festive feast together

recipes for a fabulous Christmas

GET READY TO PARTY

•B rilliant hosting tips • Speedy canapés • Stunning desserts Clockwise from bottom left: If you’re

order by 15 December in store or online

packed with the festive flavour of port and

serving up a proper Boxing Day lunch,

at tesco.com/festivefood. For a decadent

the sharpness of cranberries. finest* Red

this hand-trimmed, melt-in-the-mouth

but hassle-free side, fluffy Maris Piper

Cabbage with Port and Cranberries,

prime cut of British beef fillet will be

mash is blended with butter and double

£2.60/100g (£2.60/100g). As an extra side,

a highlight. Matured for 28 days, it’s full of

cream for a smooth finish. finest* Creamy

sweet and crunchy heritage British carrots

juicy flavour. finest* Beef Chateaubriand,

Buttery Mash, £2.60/500g (52p/100g). Then

add a splash of colour. finest* Heritage

£18-£30/600g-1kg (£30/1kg). Place your

spoon on a heap of tangy red cabbage,

Rainbow Carrots, £1.50/500g (30p/100g).

Let’s celebrate!

EASY COCKTAILS

l

GORGEOUS GIFTS

l

FESTIVE DECS

FOR A ROAST WITH THE MOST…

finest* French Trimmed Pork Loin Rack with Sea Salt and Madeira Jus, £9/kg (1.3-2kg)

PROMOTION IF YOU STILL HAVE ROOM FOR A LITTLE MORE…

SOME LIKE TO PREPARE…

…bring out the tower of cheese.

…others like to party. Switch time spent in

Celebrate British classics with this

the kitchen to more moments with friends

impressive finest* offering, an after-

and family. Bring out this French-inspired

dinner treat that’s perfect for those

dessert, made from luxurious Belgian mousse

who prefer savoury. The cheese

with a rich caramel-sauce filling. It’s

cake comes with five layers – from

decorated with a chocolate ganache and

the top, rich Cornish St Endellion

exquisite chocolate snowflakes, then finished

Brie, Wensleydale with juicy

with gold-dusted honeycomb for that extra

cranberries and blueberries, classic

little bit of Christmas sparkle. finest*

Stilton, mature farmhouse Red

Chocolate and Caramel Bûche, £12/780g

Leicester and crunchy Coastal Bite

(£1.54/100g). Place your order by 15 December

Cheddar. Serve with grapes, figs

in store or at tesco.com/festivefood

PROMOTION

Open house

Fill your Boxing Day table with enticing platters, cold cuts and dips that will get your gathering off to a great start

and walnuts for a centrepiece that’s effortlessly sophisticated. finest* Cheese Celebration Cake, £30/2.88kg (£10.42/kg). Place your order by 15 December in store or at tesco.com/festivefood

‘SERVE YOURSELF’ SPREAD If you have a large crowd to feed, make life simple with a buffet lunch so that your guests can help themselves. Start with a seafood centrepiece, then add a selection of meats, pâtés and dips – and don’t forget a bowl of succulent mixed olives. Clockwise from left: finest* Prawn Ring, £10/650g (£1.54/100g); finest* Chicken Liver Parfait with Sloe Gin & Cranberry Jelly,

£2/100g (£2/100g); finest* Chestnut Houmous with Spiced Red Onion & Cranberry Topping Dip, £1.50/182g (82p/100g); finest* Wiltshire Crumbed Ham D Joint, £12/900g (£1.33/100g); finest* Olive Tasting Collection, £3/140g (£2.14/100g); Yogurt, Cranberry & Mixed Nut Christmas Tree, £2/125g (£1.60/100g); finest* Italian Meat Platter, £5/200g (£2.50/100g).

GRAND FINALE (BACK COVER) Serve this showstopping cake as a Boxing Day treat for your guests.

Luxurious layers of toffee sponge and buttercream are sandwiched together and topped with piped ganache and crunchy pecans. Holly leaves and shimmering, edible gold dust add the festive finishing touch. finest* Winter Woodland Cake, £10 (serves 16)

PROMOTION IF YOU STILL HAVE ROOM FOR A LITTLE MORE…

SOME LIKE TO PREPARE…

…bring out the tower of cheese.

…others like to party. Switch time spent in

Celebrate British classics with this

the kitchen to more moments with friends

impressive finest* offering, an after-

and family. Bring out this French-inspired

dinner treat that’s perfect for those

dessert, made from luxurious Belgian mousse

who prefer savoury. The cheese

with a rich caramel-sauce filling. It’s

cake comes with five layers – from

decorated with a chocolate ganache and

the top, rich Cornish St Endellion

exquisite chocolate snowflakes, then finished

Brie, Wensleydale with juicy

with gold-dusted honeycomb for that extra

cranberries and blueberries, classic

little bit of Christmas sparkle. finest*

Stilton, mature farmhouse Red

Chocolate and Caramel Bûche, £12/780g

Leicester and crunchy Coastal Bite

(£1.54/100g). Place your order by 15 December

Cheddar. Serve with grapes, figs

in store or at tesco.com/festivefood

PROMOTION

Open house

Fill your Boxing Day table with enticing platters, cold cuts and dips that will get your gathering off to a great start

and walnuts for a centrepiece that’s effortlessly sophisticated. finest* Cheese Celebration Cake, £30/2.88kg (£10.42/kg). Place your order by 15 December in store or at tesco.com/festivefood

‘SERVE YOURSELF’ SPREAD If you have a large crowd to feed, make life simple with a buffet lunch so that your guests can help themselves. Start with a seafood centrepiece, then add a selection of meats, pâtés and dips – and don’t forget a bowl of succulent mixed olives. Clockwise from left: finest* Prawn Ring, £10/650g (£1.54/100g); finest* Chicken Liver Parfait with Sloe Gin & Cranberry Jelly,

£2/100g (£2/100g); finest* Chestnut Houmous with Spiced Red Onion & Cranberry Topping Dip, £1.50/182g (82p/100g); finest* Wiltshire Crumbed Ham D Joint, £12/900g (£1.33/100g); finest* Olive Tasting Collection, £3/140g (£2.14/100g); Yogurt, Cranberry & Mixed Nut Christmas Tree, £2/125g (£1.60/100g); finest* Italian Meat Platter, £5/200g (£2.50/100g).

GRAND FINALE (BACK COVER) Serve this showstopping cake as a Boxing Day treat for your guests.

Luxurious layers of toffee sponge and buttercream are sandwiched together and topped with piped ganache and crunchy pecans. Holly leaves and shimmering, edible gold dust add the festive finishing touch. finest* Winter Woodland Cake, £10 (serves 16)

TESCO MAGAZINE THIS ISSUE’S BRANDS INCLUDE:

See in-store magazine for coupons.

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CHEER AVAILABLE IN YOUR LOCAL SUPERMARKET

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IN THIS ISSUE

The best thing about Christmas? Aside from having the excuse to devour loads of roast potatoes, for many of us it’s the sense of togetherness. It’s all hands on deck in a crowded kitchen, swapping presents in your pyjamas, squeezing round the dinner table and bunching up on the sofa. If, like me, you always want to make it perfect, this issue is for you. Take a breath and turn to p13. As well as

119

being a gentle reminder that perfection isn’t what matters, you’ll find a practical guide to help you plan for the things that do count: making everyone feel welcome.

Look out for our Host Helps dotted through the issue, along with the feature on p86: they’re tips to make party planning, hosting and cooking as easy as possible – however you do Christmas. And no matter how many times you’ve roasted a turkey, we could all do with a confidence boost. Our Ultimate turkey guide, p43, is packed with advice, recipes and tips to reassure you.

Of course Christmas isn’t just one day, so you’ll also find brilliant recipes to take you from sparkling cocktail party to New Year’s Eve feast – as well as all those moments in between. Merry Christmas!

Lauren Rose-Smith, EDITOR

8 OUR RECIPES

Every recipe, at a glance

10 JOIN THE CONVERSATION

Your letters, tweets, emails and social media posts

13 COME ON OVER

Whoever you’re hosting, our guide will help you plan

36 VARIETIES

Choose, use and enjoy a selection of cheeses

39 THE NIGHT BEFORE CHRISTMAS

Treats to cosy up with as you wait for Santa…

43 THE ULTIMATE TURKEY GUIDE

Recipes to celebrate winter’s vibrant produce

From what bird to buy and how to prep and cook it, to trimmings, troubleshooting and using up the leftovers

23 LIFE HUB

53 RISE AND SHINE

35 FESTIVE WINE

55 THE BIG DAY

16 IN SEASON

The very best things to eat, do and buy right now

Drinks for every occasion

92

This speedy breakfast won’t delay gift-opening!

Christmas dinner: sorted

123 TURN OVER

5

IN THIS ISSUE

163 63 WINTER WONDERS

114 FOOD FOR FRIENDS

169 GIFTED!

68 FOOD TO ORDER

119 THE SPIRIT OF CHRISTMAS

179 YOU’RE ALL SET

Showstopping desserts to wow friends and family

COVER RECIPE SAL HENLEY COVER PHOTOGRAPHY TOBY SCOTT FOOD STYLING BIANCA NICE PROP STYLING LUIS PERAL

189

Get your festive food all organised well in advance

71 BREAK WITH TRADITION

Fancy a change from turkey? Try these ideas…

77 CROWD PLEASERS

Vegan, veggie, gluten-free and dairy-free dishes to satisfy every guest

86 HOST HELPS

A sharing feast for Boxing Day… or beyond

Bottle these infused spirits to gift (or keep!)

123 GOOD ENOUGH TO EAT Tasty homemade gifts

129 GET THE PARTY STARTED

Canapés, skewers, platters and cocktails: your ultimate party menu

Savvy shortcuts and tips to make hosting a breeze

141 DINNER FOR TWO

89 MASTERCLASS

147 SHARE THE LOVE

Six steps to a stunning Christmas terrine

A New Year’s Eve feast

Tesco Food Collection: helping people who need it

92 ONE CAKE, THREE WAYS

148 CLEVER CHRISTMAS

99 EVERYDAY EASY

154 BE OUR GUEST

Creative ways to transform a humble fruit cake

Stock up your freezer with crowd-pleasing meals

109 MEAL MATHS

Five-ingredient dinners

Saves, tips and tricks to reduce your waste

Style your Christmas table

157 MAKE IT YOURS

Speedy decorations, trees with a twist and more

Inspirational ideas to help select the ideal presents

The team EDITORIAL Editor Lauren Rose-Smith Acting deputy editor Lucie Tobin Food editor Elli Donajgrodzki Chief sub editor Art Young Sub editors Louise Burfitt, Rob Goodway, Jenny Wackett Writer Bryony Bowie Creative solutions editor Alison Fordy ART Art director David Jenkins Senior art editor Nina Brennan Senior designers Jack Huntley, Alexandra Whitfield Designer Jade Bright Junior designer Freddie Stewart ADVERTISING SALES dunnhumby Ltd Head of publications & in-store account management Matt Sims Advertising account management Chris Kent, Susan Leydon. For all Tesco magazine advertising enquiries please contact tescomagazine@dunnhumby.com.

Magazine media leads Tom Glenister, Soledad de Molinas, Okasha Nageen, Jas Padum, Ben Salih, Jim Wright CONTENT AND PUBLISHING Editorial director Maureen Rice Content director Helen Johnston Head of food Jenny McIvor Group managing editor Kate Best Group art director Iona Newton Business director Jessica Haigh Senior account director Kate McLeod Account director Emma Ferguson Account manager Peter Woodman Account executive Naomi Hutchinson PRODUCTION Production director Vanessa Salter Production manager Deborah Homden WITH THANKS TO Rob Baalham, Arno Bryant, Anna Cooper, Emma Franklin, Deborah Hughes, Cate Langmuir, Rachel Linstead, Petra Manley, Caroline Morrish, Isabella Perrin, Karen Prior, Sarah Reynolds, Debbie Voller, Kathy Young TESCO Publishing manager Cintia Welch CEDAR COMMUNICATIONS CEO Clare Broadbent Managing director Christina da Silva Creative director Stuart Purcell Digital director Robin Barnes Business development director Joseph Costello Financial director Jane Moffett

Gorgeous beauty gift sets that promise pampering

185 IT’S A WRAP

Personal finishing touches for extra-special parcels

189 YOUR ESSENTIAL PARTY KIT

Cedar Communications Limited, 85 Strand, London WC2R 0DW Tel +44 (0)20 7550 8000 Fax +44 (0)20 7550 8250 Email tesco@tescomagazine.co.uk Website cedarcom.co.uk © 2017 Cedar Communications Limited. Tesco Customer Services 0800 505555 Colour origination by Rhapsody.

Printed by Mohn Media Mohndruck GmBH

Hot looks made simple

191 TRIED AND TESTED

Three readers try out new glamorous red lipsticks

192 THE 12 SAVES OF CHRISTMAS Savvy suggestions that will help you spend less

194 PRIZE DRAW

Win a family adventure holiday to Spain

For more information about responsible drinking, visit www.drinkaware.co.uk

Join the conversation

Tesco Magazine, Cedar Communications, 85 Strand, London WC2R 0DW tesco@tescomagazine.co.uk twitter.com/tesco facebook.com/tesco

Tesco 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 karen.huxley@cedarcom.co.uk with any comments or complaints. Tesco 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.

7

Our recipes

For more delicious ideas, visit tesco.com/realfood

56 Starters, snacks, sides & sauces

137 Cocktails & canapés Blackberry Moscow Mule 137 Charred spring onions 131 Cheese truffles 131 Coconut chicken bites 135 Cranberry-maple sausages 86 Deconstructed prawn cocktail 131 Dirty Manhattan 137 Dukkah-crusted halloumi & watermelon skewers 133 Marmalade Daiquiri 137 Melon with salsa 131 Middle Eastern aubergine skewers 133 Mini toad-in-the-holes 135 Salmon roll-ups 135 Serrano-wrapped pear 131 Spiced quail’s eggs 131 Spicy crab lettuce cups 135 Sticky pork belly skewers 133 The new roasties 131 Zesty olives 131

Blue cheese & chive dip 36 Brown butter bread sauce 47 Cannellini beans with rosemary & garlic 143 Chicken, venison & cranberry terrine 89 Chicory, clementine & hazelnut salad 143 Christmas sandwich stack 27 Cinnamon butter 46 Classic sage & onion stuffing 46 Classic turkey gravy 47 Creamy Marsala gravy 47 Fig & shallot bread with honey-baked Camembert 115 Ham & pineapple quesadillas 152 Parsnip & kale salad 152 Parsnip & pumpkin seed scones 152 Pomegranate, ricotta & goat’s cheese mousse 16 Pork, black pudding & apple stuffing 46 Potato, ham & broad bean hash 152 Poutine-style potato wedges 152 Prawns & red peppers with saffron mayo 142 Red cabbage & kale salad with tahini dressing 21 Roasted beetroot, fennel & apple salad with hot smoked salmon 116 Roasted carrots & parsnips with bacon & apples 59 Sage & black pepper butter 46

<#X#> 8 Find loads more great recipes at tesco.com/realfood

56 Sage & rainbow peppercorn hasselback potatoes 59 Salmon & beetroot carpaccio 56 Sautéed sprouts with kale & chestnuts 59 Shallot & thyme cranberry sauce 47 Speedy spiced nuts 86 Spring onion & Brie frittata 36 Sprout & pomegranate slaw 152 Turkey toastie melts 50 Vegan gravy 78

Poultry

Braised duck legs with sticky shallots 142 Chicken, mushroom & cranberry pie 116 Classic roast whole turkey with sage & black pepper butter 44 Crispy chicken with creamy mushrooms & braised leeks 102 Griddled chicken & lemon grains 111

XXXXXXXXXXXXXXX GET COOKING

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18 Herby couscous with turkey & pomegranate 50 Roast turkey crown with apple & honey glaze 44 Turkey & mushroom risotto 152 Turkey porchetta with caramelised clementines 45 Turkey puff pastry pot pies 50 Turkey teriyaki stir-fry 50 Turkey with maple butter, walnutcranberry stuffing & juniper gravy 56

64 78

Meat

Baked ham with cranberry glaze, roasted pears & bacon greens 72 Beef, swede & barley pie 102 Chorizo-stuffed beef with roasted garlic sauce 72 Meatballs ‘bravas’ 112 Sausages with caramelised leeks & sweet potato mash 109 Thai beef & sprout stir-fry with salt & pepper cashews 18 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 tesco.com/ are meat- and fish-free (always realfood. Recipes marked check ingredients such as cheese, yogurt and ready-made sauces to ensure they’re veggie-friendly). Recipes marked use no animal products, including meat, fish, eggs and dairy. Recipes marked use no milk-containing ingredients.

Recipes marked use no gluten-containing ingredients. If you are allergic to nuts, always check ingredients are nutfree. ‘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 realfood.tesco.com/ our-food/what-is-healthy.html. For advice on healthy eating and food groups, visit realfood.tesco.com/healthy-eating/ all-healthy-eating.html. Our recipes should be eaten as part of a varied and balanced diet, and healthy lifestyle. All nutritional information displayed on our recipes is checked by a qualified nutritionist. We regret that we are unable to respond to individual nutritional queries.

Fish

Creamy fish pie with parsnip crisp topping 17 Grilled mackerel with garlicky lentils 112 Rice-stuffed salmon with herby buttermilk sauce 74 Smoked salmon & potato tart 103

Veggie mains

Cauliflower cheese pithivier 78 Cheat’s beetroot & goat’s cheese risotto 111 Cheesy veg crumble 152 Green vegetable lasagne 104 Quick broccoli cheese 112 Roasted beetroot tart 152 Spicy lentil stew 102 Sprout pangrattato spaghetti 152 Stuffed celeriac with parsnip cream 78

Sweet treats

Chocolate & caramel ice cream bundt 67 Chocolate & coconut torte 84 Christmas pud ice cream 152 Clementine & chestnut chocolate tart 19 Festive Eton mess 152 Fig & cardamom pavlova 66 Lebkuchen 81 Meringue kisses Christmas cake 95 Mocha roulade 64 Mulled white wine cheesecake 64 Panettone toast with sticky ginger mascarpone 53 Penguin ski slope Christmas cake 93 Robin gingerbread biscuits 40 Snowy forest Christmas cake 97 Spiced scone stars with berry compote 83 Tropical fruit trifles 60 Ultimate hot chocolate 40 Vanilla-poached pears with salted caramel sauce 144

Delicious gifts

Apple, pear & rosemary gin 120 Black Forest mini mince pies 125 Chimichurri spice mix 126 Christmas pudding rum 120 Jerk spice mix 126 Peanut butter truffle selection 127 Pink grapefruit & pomegranate vodka 120 Red onion, port & cranberry marmalade 124 Savoury biscotti 124 Za’atar spice mix 126 <#Y#> 9

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Star letter LITTLE CHEFS

What a delight it was to rediscover mug cakes in your September issue. Bobbi (aged five), Caitie Hâf (three) and Joey (nearly two) had as much fun making their jam doughnut cakes as they did eating them!

They were quick and easy enough for them to make while sitting on the kitchen floor, and they were devoured almost as quickly!

Cass, Bobbi, Caitie and Joey Sheehan, via email

BROWNIE POINTS I made your delicious swede & cardamom brownies (In Season, September) for afternoon tea.

My husband ate three of them, by which point I thought it was safe for the big reveal. You should have seen his face when I told him that they had swede in! He usually refuses to eat anything containing swede, yet there he was, tucking in. So thank you for the inspiration.

Shannon Gardiner, via email

You’ve been making…

Write in and win!

Email or write in and we’ll choose one Star Letter*, which will win a £50 giftcard**.

Contact us at…

tesco@tescomagazine.co.uk Tesco Magazine, Cedar Communications, 85 Strand, London WC2R 0DW

POSITIVE SPIN I had been feeling so low and lethargic, thinking there was nothing to look forward to until Christmas… how wrong I was! Your feature, The time for change is now! (Sept), really captured my imagination; I started thinking what I could do to make myself happier.

I’ve now enrolled on a beginners’ Welsh course, taken up yoga, and even set myself the goal of running next year’s London marathon.

Nicola Lewis, Swansea GAME-CHANGER My two-year-old isn’t usually a fussy eater – except with spaghetti bolognese. But I saw your recipe for spicy sausage ragu (Everyday Easy, Sept) and gave it a go. She loved it, and asked for a second portion! Beth Dadswell, via email

Lace Swiss roll all ready for Macmillan Coffee Morning @kathrynann22

Winner winner, fish stew for dinner.

This recipe is epic @niclarr

Friday night’s dinner was #delicious @lisacourt_sw

We love seeing your take on our recipes! Share your pics with us using #tescomagazine

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Letters may be edited for length and clarity. *The Star Letter will be chosen from emails and post received; send entries to tesco@tescomagazine.com or Tesco Magazine, Cedar Communications, 85 Strand, London WC2R 0DW. **Open to UK residents, 18+. Normal exclusions apply. Send your entry to arrive by 11.55pm on 31 December 2017 for a chance to win one £50 giftcard to use in Tesco. You can buy Tesco products at any UK Tesco store or Tesco direct desk with your giftcard. It’s also redeemable at tesco.com where the giftcard payment option is available at the online checkout. Giftcards cannot be exchanged for cash/credit. The card and balance will expire five years after last use or by 30 December 2022. Making a purchase refreshes the five-year expiry period. Giftcards are valuable and should be treated like cash; if lost, they cannot be replaced. Damaged, altered or cancelled cards will not be accepted.

10

Find all our recipes at tesco.com/realfood

PYJA M A S

ÂŁ

I was only looking for mince pies Selected stores and online. While stocks last. Delivery charges may apply.

14

SLIPPERS

8

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MERRY CHRISTMAS

Come on over

Hosting frie n ds and famil y this C hristma s? W h e ther yo u’re we l c o ming th e h o rde s fo r a we ek o r throwing a o n e - off p ar ty, here’s how to make e ve r yo ne fe el at ho me

H

owever you do Christmas, it’s a time to be surrounded by friends and family, a time of joy and togetherness, creating magical moments for your loved ones and making happy memories for your children. And we’re here to help: with a little bit of forward planning, hosting

this Christmas could be easier than ever before…

Get ahead

First things first: get those invites out, as early as possible, so your guests have time to plan. ‘Make it clear whether you’re inviting them just for Christmas Day or to stay – and for how long,’ advises consultant psychologist Ingrid Collins.

‘It’ll avoid confusion on their part, and ensure that they don’t outstay their welcome.’

<#Y#>

Set expectations

It’s a good idea to be clear about what guests can expect, so send a friendly email or text to head off potential disappointments.

‘If you’re not planning on doing a turkey and several types of stuffing, say so. But do tempt them with what you’re making instead,’ Ingrid says. ‘And give them a rough plan. Not a minute-by-minute schedule, but something like: “We usually eat at noon because the kids will have woken up at 4am and they’ll be starving by then. After that, we’ll open pressies.”’

WORDS ALISON PALMER PHOTOGRAPHY STUART OVENDEN FROST PROP STYLING MORAG FARQUHAR HAIR AND MAKEUP OLIVIA FERRER DRESSER NIKI BRODIE

Prep your home

14

Shuffling up close and knocking elbows is all part of a fun Christmas, full of family, friends and children. Bring in garden furniture and add throws and cushions to make it look homely.

If your dining table isn’t big enough, put a piece of hardboard on top and disguise it with a festive tablecloth. Consider hiring folding chairs – you can store them under the stairs or in the garden when you’re not using them. Furniturehireuk.com offers them for as little as 75p each for up to a week.

At the table

‘Don’t worry if your crockery and cutlery don’t match,’ says Vicky Silverthorn, professional organiser (youneedavicky.com).

‘Mismatch is on-trend, so pair florals with stripes, and add a little glitter and a few baubles to the table to make it festive.’

If you need to buy more crockery, opt for plain white, or something that can be dressed up (take a look at our table setting ideas on p154).

Dinner plans

Why not make casseroles, stews and lasagnes, then freeze them in disposable trays? You can defrost them for quick and easy meals on the days between Christmas and New Year. Or take these over to elderly neighbours or friends (find recipes for freeze-ahead

midweek meals on p99). Cake, gravy, mince pies and puds can all be made ahead and frozen. And remember, people love to feel helpful, so ask them if they’d like to bring that fish pie you all love, or organise the cheeseboard for Christmas evening. If you’re more of a last-minute planner, or you find life gets in the way, remember that we have over 1,700 Express stores open until 10pm on Christmas Eve. And pick up our Festive Food to Order brochure, in store now.

Making space

‘The weeks before Christmas are the time to declutter,’ advises Vicky. ‘Ask the kids to go through their toys, making space for any gifts they might get for Christmas (check out our recycled toy wreath on p160). That way, you won’t end up buying stuff they no longer play with. Any tinned food or kitchen implements you won’t use can be boxed up and put in the garage or shed to make way for extra food.’ In the run-up to the big day, store food that needs to be kept cool (but not chilled) in lidded waterproof boxes in the garden or garage.

Open houses

If you’re worried you won’t be able to fit everybody in this Christmas, consider holding an open house. This is a great time to see neighbours too, especially ones who may be alone. Ask people to come over between, say, 1pm and 7pm, on a day between Christmas and New Year, and to bring a bottle.

Choose a Christmas playlist from Spotify (or stick on an old reliable CD), pour glasses of fizz and pass round homemade or shop-bought nibbles.

During their stay

Plan some fun things to get everyone out of the house – see who can spot 10 things beginning with, say, the letter S during your walk, or get everyone to judge the best decorated house. You could use Clubcard rewards for a

trip to the cinema, or a museum or gallery. And remember to plan something just for you, your partner and your kids – it’s good to have a bit of breathing space, and your guests might welcome the opportunity to do their own thing as well.

Help yourself

‘If you make guests welcome to help themselves, they’ll feel more at home,’ says Ingrid. So create a pop-up bar wherever you have room (even if it’s on the patio): set up trays of glasses, cocktail umbrellas and bowls of lemons and limes alongside your alcoholic drinks, mixers and buckets of ice. It’ll save on fridge space – and free you from topping-up duty.

Remember to relax

This brings us to an important piece of advice: don’t try to do it all. ‘Many people think that if they let others help, it’ll go wrong – if it’s going to be perfect, they’d better do it themselves,’ says Ingrid. ‘But perfection doesn’t equal fun – it equals stress. And actually, guests like to feel useful. Pitching in adds to the camaraderie.’ Christmas is a time to open your home and heart to others, not to worry over tiny details, so crack open the fizz and hand out the vegetable peelers. And don’t think you have to make everything from scratch – shop-bought mince pies are delicious.

Break the rules!

It doesn’t matter if the kids don’t go to bed at 7pm, or stay at the table until everyone’s finished, or even eat all their sprouts.

And if the adults want to sit around in PJs all day too, so be it! Finally, if the kitchen’s a mess and the floor’s covered in Quality Street wrappers, just go with it. It’s Christmas!

MERRY CHRISTMAS

15

IN SEASON Celebrate vibrant winter produce with these colourful, festive recipes

Pomegranates Beneath their thick, leathery skins, pomegranates contain hundreds of sweet, crimson seeds.

Pick pomegranates that feel heavy for their size, with shiny exteriors.

To deseed, hold a pomegranate half over a bowl and hit the skin with a wooden spoon until the seeds fall out.

For homemade pomegranate molasses, pulse the seeds in a blender, then strain. Simmer with a little sugar and lemon juice until reduced by three-quarters. Drizzle over salads or stir into cocktails.

• • •

P O M E G R A N AT E , RI C O T TA & G OAT ’S C H E E S E M O U S S E Serves 4 Takes 15 mins plus chilling Cost per serve £1.35 1 cucumber, deseeded and peeled into ribbons 200g ricotta 100g soft goat’s cheese 150g pomegranate seeds 1 tsp red wine vinegar ¼ x 30g pack chives, chopped ½ x 85g pack watercress 1 tbsp balsamic glaze 1 tsp honey

1 Pat the cucumber ribbons with kitchen paper to remove excess moisture. Line 4 x 100ml ramekins or dariole moulds with the ribbons, letting some to drape over the sides.

2 Combine the ricotta, goat’s cheese, 100g pomegranate seeds and any juice, the red wine vinegar and chives in a bowl; season. Spoon the mixture into the ramekins and seal tightly with the cucumber ribbons. Chill for 30 mins.

3 Divide the watercress leaves between 4 plates and turn out the mousses on top. Scatter over the remaining pomegranate seeds. Mix the balsamic glaze with the honey to combine, then drizzle over each plate.

Each serving contains Energy

753kJ 180kcal 9%

Fat

Saturates

Sugars

Salt

11g 7g 9g 0.6g 16% 35% 10% 10%

of the reference intake. See page 8.

Carbohydrate 9g Protein 10g Fibre 1g

HOST HELPS

This jewel-bright dish would be a great make-ahead starter for Christmas Day. Prep the night before.

16

WINTER HARVEST

Parsnips Parsnips have a sweet, earthy flavour that adds depth to soups and stews.

Choose firm parsnips and store them in a perforated bag in the fridge.

In medieval Europe, parsnips were used to sweeten cakes and preserves before sugar became widely available.

Today they are back in vogue as a natural sweetener in baked goods.

For a wintry twist on gnocchi, mash boiled parsnips and mix with a beaten egg, crumbled blue cheese and enough flour to make a dough.

Roll into logs, then cut into small pieces. Boil until they float to the surface, then drain.

• •

•

C RE A M Y F I S H P I E W I T H PA RS N I P C RI S P T O P P I N G Serves 4 Takes 1 hr Cost per serve £3.20 2 tbsp olive oil 1 onion, finely chopped 1 leek, sliced 1 garlic clove, finely chopped 1½ tbsp plain flour 150ml crème fraîche 200ml vegetable stock ½ lemon, juiced

1 tsp wholegrain mustard 100g baby spinach 1 x 390g pack fish pie mix 150g skinless haddock fillet or other white fish, cut into bite-sized pieces 165g pack raw peeled king prawns ½ x 30g pack flat-leaf parsley ¼ x 30g pack dill, thick stems discarded, fronds chopped 2 parsnips (300g), skin peeled and discarded, rest peeled into ribbons

1 Preheat the oven to gas 6, 200°C, fan 180°C. Heat 1 tbsp oil in a large saucepan over a medium heat. Add the onion and leek, and cook for 5-10 mins until soft. Add the garlic and flour and cook, stirring, for 1 min.

2 Stir in the crème fraîche, stock, lemon juice and mustard; bring to a gentle simmer. Add the spinach and stir until beginning to wilt, then add all the fish and prawns. Cook for another 2 mins, then stir in the herbs; season.

Spoon into a 1.5ltr baking dish.

3 Toss the parsnip ribbons in the remaining oil. Scatter on top of the pie to cover the filling and bake for 10-12 mins until crisp and golden.

Each serving contains Energy

1954kJ 469kcal 23%

Fat

Saturates

28g 12g 40% 62%

Sugars

Salt

8g 9%

1.6g 26%

of the reference intake. See page 8.

Carbohydrate 19g Protein 37g Fibre 5g

For more delicious parsnip recipes, visit tesco.com/realfood

17

Brussels sprouts Incredibly versatile, these nuttyflavoured mini brassicas are great roasted, sautéed, fried or shredded and mixed into salads.

While Brussels sprouts are famously divisive, Britons actually consume more of them than any other nationality in Europe.

Choose sprouts with bright green heads and tightly packed leaves.

Use up leftover sprouts in a zingy pesto: blitz chopped, blanched sprouts with parsley, garlic, toasted almonds, Parmesan, lemon zest and juice, and olive oil in a food processor; season to taste.

• • •

T H A I B E E F & S P RO U T S T I R- F RY a pinch of sea salt and the lime zest.

W I T H S A LT & P E P P E R C A S H E W S Tip out onto a chopping board, roughly chop and set aside.

2 Heat 2 tsp of the remaining oil in Serves 4 the frying pan and cook the steaks for Takes 45 mins 2-3 mins each side for medium-rare, Cost per serve £2.79 or an extra min each side for medium.

75g cashew nuts Remove from the pan; set aside to rest.

3 Add the remaining oil to the pan. Fry 2 tbsp vegetable oil the sprouts for 3 mins, stirring, then ½ lime, zested and juiced add the kale, carrot and pepper, and 400g pack rump steaks continue to cook for a further 5 mins.

450g Brussels sprouts, sliced 4 Whisk the dressing ingredients 75g chopped curly kale together. Thinly slice the steaks, then 1 carrot, skin peeled and discarded, toss with the vegetables and dressing. the rest peeled into ribbons Divide between 4 plates and scatter 1 red pepper, sliced with the cashews to serve.

For the dressing 1 tbsp sweet chilli sauce 2cm piece ginger, peeled and grated 1 garlic clove, finely chopped 1 red chilli, finely chopped 2 tbsp soy sauce

1 Heat a large frying pan over a medium-high heat and add the nuts.

Dry fry for 5-6 mins, stirring until golden and toasted, then stir in 1 tsp of the oil with 1/2 tsp black pepper,

18

For more delicious Brussels sprouts recipes, visit tesco.com/realfood

Each serving contains Energy

1729kJ 416kcal 21%

Fat

Saturates

Sugars

Salt

27g 7g 11g 1.8g 38% 36% 13% 30%

of the reference intake. See page 8.

Carbohydrate 16g Protein 29g Fibre 3g

WINTER HARVEST

Clementines These easy peelers are naturally sweet and less acidic than regular oranges.

Clementines are a hybrid of mandarins and sweet oranges. They are named after Clément Rodier, who is thought to have created them.

Choose fruits that feel heavy for their size as these will be juiciest.

Use leftover peel for a festive spin on limoncello: combine pared zest with vodka and sugar syrup in a sterilised jar, leave to infuse for 1 week, then strain.

•

WORDS ARNO BRYANT, BRYONY BOWIE RECIPES HANNAH YEADON PHOTOGRAPHY ANT DUNCAN FOOD STYLING BIANCA NICE PROP STYLING REBECCA NEWPORT

• •

CLEMENTINE & CHESTNUT C H O C O L AT E TA R T Serves 10 Takes 1 hr 45 mins plus chilling and setting Cost per serve 61p

You can press small pieces of pastry into any cracks. Trim the edges and chill for 30 mins.

3 Preheat the oven to gas 5, 190°C, fan 170°C. Line the pastry case with nonstick baking paper and fill with baking beans. Bake for 10 mins, then remove the beans and bake for a further 8-10 mins until an even pale gold. Reduce the oven to gas 4, 180°C, fan 160°C. 4 Meanwhile, put the chocolate, zest, spices and butter in a heatproof bowl set over a pan of simmering water and stir until the chocolate is completely melted. Remove from the heat and stir in the chestnuts.

5 In another bowl, beat the eggs and sugar with a hand mixer on high for 5 mins, then fold into the chocolate mix.

6 Pour the filling into the tart case and arrange the clementine slices around the edge. Bake for 40 mins then remove from the oven, transfer to a wire rack and leave to set for 2 hrs.

Dust with icing sugar to serve.

Each serving contains Energy

1865kJ 448kcal 22%

Fat

Saturates

Sugars

Salt

29g 16g 19g 0.2g 41% 82% 21% 3%

of the reference intake. See page 8.

Carbohydrate 42g Protein 5g Fibre 4g

200g gluten-free plain flour, plus extra for dusting 1 clementine, washed and zested 100g unsalted butter, cut into cubes For the filling 250g dark chocolate 2 clementines, washed, zested and thinly sliced ½ tsp ground cloves 1 tsp ground cinnamon 100g unsalted butter 100g ready-to-eat chestnuts, blitzed to crumbs 2 eggs 90g caster sugar 1 tsp icing sugar, for dusting

1 To make the pastry, whizz the flour, zest and butter in a food processor until combined. Add 3 tbsp cold water and pulse until it comes together.

Shape into a disc, wrap in clingfilm and chill for 30 mins.

2 On a floured work surface, roll out the chilled pastry to a circle large enough to line the bottom and sides of a 21cm tart tin. Line the tin with the pastry, gently pressing into the sides.

For more delicious clementine recipes, visit tesco.com/realfood

19

La Belle Vie

Just add

✂ Valid from 15/11/17 until 31/12/17

Terms and Conditions: This coupon has no cash redemption value and can be redeemed only once in-store. Only one coupon per transaction. Offer valid only on either Président Brie 200G, Président Camembert Crème Cheese 135G or Président Unsalted Butter 250G. For in-store purchases: Hand this coupon to the Tesco checkout operator to receive the benefits as above. Offer ends 23:59:59 on 31/12/2017.

Valid in the UK and IOM only and across all Tesco stores. Offer is subject to availability. Copied, damaged and defaced coupons will not be accepted. This coupon is, and shall remain the property of Tesco Stores Ltd and is not for resale or publication.

For full terms and conditions, please refer to Tesco.com/Clubcard/ help/terms-and-conditions.

9 912717 330503

50p off selected PRÉSIDENT products

WINTER HARVEST

Red cabbage With an earthier taste than the green variety, red cabbage is great for adding a colourful crunch to salads.

Red cabbage will lose some of its colour when cooked; add a splash of vinegar to retain its vibrant purple hue.

Choose cabbages that feel heavy for their size and have tight, crisp, brightly coloured leaves. To prepare, discard the outer leaves and wash before cutting as required.

For a hearty brunch, mix equal amounts shredded red cabbage with mashed potato; season and shape into patties. Fry in butter until golden, turning halfway through. Serve with poached eggs.

• •

•

RE D C A B B AG E & K A L E S A L A D W I T H TA H I N I D RE S S I N G Serves 4 Takes 30 mins Cost per serve 68p 2 tbsp olive oil 1 onion, finely sliced ½ red cabbage (roughly 400g), core removed, finely sliced 100g chopped curly kale 2 garlic cloves, finely chopped ½ tsp crushed chillies 80g pomegranate seeds For the dressing 2 tbsp tahini 2 tbsp low-fat natural yogurt 1 tbsp olive oil ½ lemon, juiced 1 garlic clove, finely chopped

1 Heat the oil in a frying pan over a high heat. Add the onion and cook for 5 mins, until golden. Remove with a slotted spoon and set aside.

2 Add the cabbage to the same frying pan and cook for 5 mins, then add the kale and cook for a further 3 mins. Stir through the garlic and chilli and cook for a further 1 min, then remove from the heat. Transfer to a bowl and toss with the onion and pomegranate seeds.

3 Mix all the dressing ingredients in a bowl with 1 tbsp water; season with black pepper. Drizzle over to serve.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

717kJ 173kcal 9%

13g 19%

2g 9%

8g 9%

0.1g 2%

of the reference intake. See page 8.

Carbohydrate 10g Protein 4g Fibre 4g 1 of your 5 a day; source of folate; rich in vitamin C

Also in season…

Cranberries are another December favourite. Find more easy recipes at tes.co/top10cranberry For more delicious red cabbage recipes, visit tesco.com/realfood

21

*

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 a2milk.co.uk/ Sophie Why not try it yourself?

*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.

LIFE HUB

Celebrate

CHRISTMAS

Get into the festive spirit with our pick of the best things to do, make and eat this December…

IF YOU TRY ONE THING…

…make it the Snowflake Chocolate Tart, £4/375g (£1.07). Buttery, flaky pastry encases a rich chocolate filling, finished with an icing sugar snowflake. Serves six.

23

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LIFE HUB VERSION REPRO OP

3 OF THE BEST TURKEY A LT E R N AT I V E S Surprise your guests with a centrepiece to impress

SUBS

BREAKFAST STAR

ART

Make Christmas morning even more special with a luxurious breakfast that can be ready in minutes. The finest* Smoked Salmon Breakfast Kit, £6/380g (£1.58/100g), has large blinis, oaksmoked salmon and a lemon and black pepper mayo. It couldn’t be easier to assemble, just add fresh herbs to make them your own.

PRODUCTION

PICK ’N’ MIX

CLIENT

The Mixed Nut Selection Tray with Metal Cracker, £6/405g (£1.48/100g), contains hazelnuts, almonds, walnuts, and pecans. Great for festive nibbles.

finest* Stuffed S ff d Crackling C kli C Cured Belly Joint with Apricot & Brandy Stuffing, £7/kg

finest* Easy Carve e Duck with Pork & Pear Stuffing & Port Glaze, £18/1.6kgg (£1.13/100g)

ALL THE TRIMMINGS

With ready-prepared sides as good as these, all you need to worry about is the centrepiece. Pass them off as your own – we won’t tell…

• finest* Garnish Pack, £5/612g (82p/100g), includes smoked baconwrapped cocktail sausages, chestnut and onion stuffing balls, and spiced fruit and brandy stuffing balls.

• Carrot Batons, £1/600g (17p/100g). and Peeled Sprouts with Parsley Butter, £1.50/355g (42p/100g).

• Spiced Red Cabbage, £1.50/380g

C RACK I N G TI MES!

Get your party off to a bang with our gorgeous Christmas crackers

(£1.50/100g)

• Roast Potatoes with Goose Fat,

£2/800g (25p/100g) and Honey Roasting Parsnips, £2/300g (67p/100g).

• 12 Pork Cocktail Sausages in Bacon, £2/222g (90p/100g).

24

BLACK YELLOW MAGENTA CYAN

finest* Free From Cranberry & Orange Pudding, £3/200g

Gold Spot & Stripe, p , £7, six-pack

(39p/100g).

Butternut Squash with Leek & Mushroom Stuffing, £3/380g (80p/100g)

Chilly Cube, £4, 12-pack

12 Days of Christmas Dinner Party Crackers £10, 12-pack

finest* Extra Thick Brandy Cream with Couvoisier, £2.35/250ml (94p/100ml) 25

91TOM1712195.pgs 19.10.2017 16:16

Life Hub

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LIFE HUB

3 OF THE BEST TURKEY A LT E R N AT I V E S Surprise your guests with a centrepiece to impress

BREAKFAST STAR

Make Christmas morning even more special with a luxurious breakfast that can be ready in minutes. The finest* Smoked Salmon Breakfast Kit, £6/380g (£1.58/100g), has large blinis, oaksmoked salmon and a lemon and black pepper mayo. It couldn’t be easier to assemble, just add fresh herbs to make them your own.

PICK ’N’ MIX

The Mixed Nut Selection Tray with Metal Cracker, £6/405g (£1.48/100g), contains hazelnuts, almonds, walnuts, and pecans. Great for festive nibbles.

C RACK I N G TI MES!

Get your party off to a bang with our gorgeous Christmas crackers

finest* Stuffed Crackling Cured Belly Joint with Apricot & Brandy Stuffing, £7/kg

finest* Easy Carve Duck with Pork & Pear Stuffing & Port Glaze, £18/1.6kg (£1.13/100g)

Butternut Squash with Leek & Mushroom Stuffing, £3/380g (80p/100g)

finest* Free From Cranberry & Orange Pudding, £3/200g

Gold Spot & Stripe, £7, six-pack

(£1.50/100g)

Chilly Cube, £4, 12-pack

12 Days of Christmas Dinner Party Crackers £10, 12-pack

finest* Extra Thick Brandy Cream with Couvoisier, £2.35/250ml (94p/100ml) 25

£5 each*

FESTIVE FLOURISH

This vibrant Red Robin Bouquet, £10, is a Christmassy mix of cream and red chrysanthemums, red roses, seasonal foliage, brassica and cinnamon-scented pine cones.

It’ll look beautiful in your living room or hallway over Christmas.

An original gift for any green-fingered animal lover, the adorable Scotty Dog Planter, £7, comes with a tartan bow and is planted with elegant primroses.

FIRESIDE TREATS

Pour a glass of mulled wine and tuck in to one of these finest* Mini Festive Tarts Selection, £3 for 9 (33p each). Choose from cognac and port-infused mince pies topped with a Belgian dark chocolate star, spiced plum tarts with an almond and cinnamon pastry tree, or sweet maple, fruit and pecan tarts – there are three of each in the pack to enjoy.

FINER. FULLER. GOLDER. * Offer

applies to NESCAFÉ® GOLD BLEND® 200g.

Offer runs from 15th Nov – 5th Dec 2017.

See in-store for details. While stocks last. Subject to availability. Selected stores only. ®Reg. Trademark of Société des Produits Nestlé S.A.

Available at selected

stores

SET TH E SCENE

It’s a combination of all the little things – flowers, pine cones, flickering candles and fragrant potpourri – that help to create the magic of Christmas in your home. Dot these gorgeous buys around to get you in the festive mood.

Gingerbread House Candle Jar, £3

£5 £4 each*

Christmas sandwich stack

Are you ready for your first festive sandwich of the season? Try this. Cut three thick slices from a sage, onion and cranberry loaf. Spoon beetroot slaw over one slice, then top with more bread and add slices of ham, followed by a final piece of bread.

3 TAKE

Sage, Onion & Cranberry Loaf, £1.60/400g

finest* Beetroot, Apple & Walnut Slaw, £3/415g

(40p/100g)

(72p/100g)

Honey Roast Ham Platter, £4/400g (£1/100g)

Sweet Clementine Potpourri, £5

UNLEASH FULLER FLAVOUR MORNINGS Fir Cone Candle, £4 299-7839

* Offer

applies to NESCAFÉ® Original 200g.

Offer runs from 15th Nov – 5th Dec 2017.

See in-store for details. While stocks last. Subject to availability. Selected stores only. ®Reg. Trademark of Société des Produits Nestlé S.A.

Available at selected

stores

£3 each*

HAVE YOUR BUFFET DELIVERED!

Got some Tesco Clubcard vouchers to spend? Put them towards a Delivery Saver Plan subscription and have your food (and gifts) delivered free to your home. Any order you place worth £40 or more will be delivered at no extra charge, and that includes anything from Tesco direct (excluding Tesco Partners), F&F and wines by the case.

Plus, you’ll enjoy exclusive offers and discounts. Every 50p in Clubcard vouchers is worth £1 towards a Delivery Saver Plan subscription and, with a monthly subscription starting at just £3.49, that’s cracking good value.

GRAB A BOWL OR TWO… At this time of year, you want seasonal snacks to hand. Try new limitededition finest* Creamy Brie & Cranberry Crisps, £1/150g (67p/100g), which are mellow and cheesy with a hint of fruitiness.

Complement them with a bowl of indulgent finest* Organic Fairtrade Dark Chocolate with Ginger & Nuts, £4.50/225g (£2/100g).

ALL TOGETHER NOW…

BE YOUR OWN BARISTA * Offer

applies to NESCAFÉ® AZERA® 100g.

Offer runs from 15th Nov – 5th Dec 2017.

See in-store for details. While stocks last. Subject to availability. Selected stores only. ®Reg. Trademark of Société des Produits Nestlé S.A.

Available at selected

stores

Hosting is a breeze with these bite-sized treats that all cook at the same temperature.

Dish up 12 Mini BBQ Pork Sliders, £2/291g (69p/100g), Chicken Stuffing Bites with Gravy Dip, £2/210g (95p/100g) , finest* 10 Chicken Sesame Pyramids with Satay Dip, £4/300g (75p/100g), and Chicken Christmas Trees with Hickory Smoked BBQ Dip, £2/300g (67p/100g) .

£2

Open bar

each*

Designated drivers and others avoiding alochol needn’t miss out on a special party drink. These new fruity finest* Pressés, £1.85/750ml (25p/100ml), in Raspberry & Pomegranate or Valencia Orange & Passionfruit flavours, are brilliant options for non-drinkers.

STAR START

Impress guests with these elegant finest* Prawn, Lobster and Rocket Verrines, £3.50/ 160g (£2.19/100g) - two individual pots of light prawn mousse with a hidden rocket centre, topped with shredded lobster.

NICE AS PIE

With their flaky shortcrust pastry and sweet, spiced pear filling, you’d never guess these moreish liltte pies are gluten-, wheat- and dairy-free.

Free-From Spiced Pear Pies, £2 for four (50p each).

LEAVE HOME WITH NESCAFÉ® AZERA® COFFEE TO GO * Price

offer applies to NESCAFÉ® AZERA® Coffee To Go – 4 x Cups.

Offer runs from 15th Nov – 5th Dec 2017.

See in-store for details. While stocks last. Subject to availability. Selected stores only. ®Reg. Trademark of Société des Produits Nestlé S.A. For on pack promotion: UK, 18+. No purchase necessary in NI. Closing date for daily draws is 11.01.18. Late entry draw closes on 23.11.18. See side pack for details and terms and conditions. Travel costs up to a maximum of £300. 63 prizes to be won in total.

Available at selected

stores

UK, 18+. No purchase necessary in NI. Closing date for daily draws is 11.01.18. Late Entry draw closes on 23.11.18. See special promotional packs for more details and terms and conditions, or visit nescafe.co.uk/freetravel. *Travel costs up to maximum of £300. 63 prizes to be won in total. Selected stores only. Subject to availability. ® Reg. Trademark of Société des Produits Nestlé S.A.

LIFE HUB

3 OF THE B E S T… FREE-FROM PARTY SNACKS Make everyone welcome with these gluten-free nibbles

PASS THE PLATTER

Put on a spread with the impressive Olive & Antipasti Party Platter, £5/550g (£1.10/100g): pitted green and black olives, pimento-stuffed olives, slow-roasted tomatoes, roasted broad beans, sundried tomato and red pepper dip, and dipping crackers.

WORDS BRYONY BOWIE PHOTOGRAPHY ADRIAN LAWRENCE FOOD STYLING JULES MERCER PROP STYLING JENNY IGGLEDEN

FANCY A SLICE? Round off your party by presenting this Black Forest Dome Gateau, £3/600g (50p/100g) .

Layers of light chocolate sponge, tangy cherry compote and chocolate mousse are covered in a rich chocolate glaze and topped with a cherry. No preparation required - just take it out of the freezer 4 hours before serving.

•

HOST HELPS

Laying out a buffet?

Try these top tips…

• Set up tables around the room: one for hot bites, one for salads and so on. That way, guests will mingle more.

• Handwrite labels so anyone with food sensitivities knows what they’re eating.

• Use piles of coasters and tiered cake stands to create height. It’ll make your buffet look even more enticing.

Crispy Cheese & Garlic Stars, £3/292g (£1.03/100g)

finest* Mushroom Arancini Bites, £4/280g

CELEBRATE GOOD TIMES Add class to your party with quality glassware from Fox & Ivy, the premium homeware brand from Tesco.

From left: Fox & Ivy Gold & Platinum Champagne Flute Glass, £20, 4-pack; Fox & Ivy Jardin Champagne Flute, £15, 4-pack; Fox & Ivy Jardin Champagne Coupe Glass, £15, 4-pack; Fox & Ivy Gold & Platinum Wine Glass, £20, 4-pack; Fox & Ivy Jardin Wine Glass, £15, 4-pack.

(£1.43/100g)

Jalapeño Peppers with Cream Cheese, £3/200g (£1.50/100g)

Raise a glass Discover a whole range of festive tipples at tes.co/christmascocktails

31

ESPRESSO MARTINI A B S O LU T

K A H LUA

ESPRESSO

1

A D D 5 0 M L A B S O LU T, 5 0 M L K A H LUA , 5 0 M L E S P R E S S O A N D I C E TO A S H A K E R

2

SHAKE

3

S T R A I N I N TO A C O C K TA I L G L A S S AND GARNISH WITH COFFEE BEANS

JA M E S O N , G I N G E R & L I M E JA M E S O N

GINGER ALE

1

P O U R 5 0 M L JA M E S O N OV E R I C E

2

FILL WITH GINGER ALE

3

SQUEEZE AND DROP IN LIMES

LIME

P I N K G &T P LY M O U T H

F E V E R -T R E E A R O M AT I C TO N I C

LEMON

1

P O U R 5 0 M L P LY M O U T H OV E R I C E

2

F I L L W I T H F E V E R -T R E E A R O M AT I C TO N I C

3

GARNISH WITH A LEMON PEEL TWIST

DRINK RESPONSIBLY

Nothing beats the rich flavour and grainy texture of Parmigiano Reggiano , ÂŽ

the only Parmesan.

www.parmigianoreggiano.com facebook.com/parmigianoreggiano

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35

CHEESE

It’s perfect for parties and endlessly versatile – no wonder we Brits get through 700,000 tonnes a year!

P RE P

Remove cheese from the fridge and unwrap an hour before you plan to serve – it’ll be much tastier at room temperature. If using in cooking, heat the cheese gently and avoid boiling to prevent it from splitting.

S TORE

The length of time cheese will keep depends on its age. Hard, aged cheese such as Parmesan and Cheddar can keep for months in the fridge, whereas fresh, soft cheeses such as mozzarella or feta are best eaten within a few days of opening. Hard cheeses can also be wrapped in baking paper and foil, then frozen for up to three months.

MANCHEGO

This aged, hard cheese is made from ewe’s milk in La Mancha, central Spain.

It has a buttery texture and nutty flavour that intensifies with age. The wax-coated rind helps keep the cheese from drying out, but should be removed before eating. finest* Spanish Manchego, £3/175g (£1.71/100g), is sweet and slightly nutty.

E N JOY

Their sheer diversity means there’s a cheese for almost every sweet or savoury occasion. Try pairing sharp Stilton with a slice of fruity Christmas cake, or using a soft, tangy goat’s cheese to replace half the cream in a lemon posset.

Try them in…

*

SPRING ONION & BRIE FRITTATA Beat eggs with sliced spring onions, peas and chopped mint; season.

Pour into a hot, oiled frying pan and cook until almost firm, then top with sliced Brie. Put under a hot grill until the cheese is melted and golden.

BLUE CHEESE & CHIVE DIP Mash crumbled Stilton into soured cream until combined. Add chopped chives and Tabasco to taste, then top with more crumbled Stilton, chopped chives and black pepper.

You can find more detailed instructions for these recipes at tes.co/realfood.

*

36

STILTON

No cheeseboard should be without this distinctive blue.

It’s also great for topping pizzas or stirring into soups, as it thickens and turns creamy when melted. Stilton goes well with sweet fruit, or a glass of port or Sauternes.

Try finest* Stilton, £4/400g (£1/100g), which has a well-rounded piquancy and a smooth texture.

WORDS EMMA FRANKLIN RECIPES TESCO REAL FOOD PHOTOGRAPHY TOBY SCOTT FOOD STYLING JOY SKIPPER PROP STYLING MORAG FARQUHAR

CHEDDAR

The nation’s favourite, Cheddar, was the only cheese dairies were allowed to produce during rationing in WWII. Young varieties are mild and smooth; more mature ones are sharper and can even become crunchy. Lovers of really mature Cheddar will enjoy finest* Somerset Vintage Cheddar, £2.50/300g (83p/100g), which has a strength rating of 5/5.

VARIETIES WENSLEYDALE

A firm but crumbly texture and fresh, milky taste make Wensleydale a great choice for kids. Its mild flavour means it is really versatile, so it’s often flavoured with dried fruit – try Wensleydale with Cranberries, £4/500g (80p/100g).

BRIE

Smooth and rich, Brie is a gently flavoured cheese that becomes increasingly oozy as it ages. The soft, bloomy rind is completely natural, so there’s no need to remove it. For even more flavour, finest* French Brie with Truffle, £2.50/135g (£1.85/100g), is delicate and creamy with a central layer of earthy Italian truffle.

THE PERFECT CHEESEBOARD

• Don’t go overboard. Large wedges of a few

quality cheeses are better than little slices of lots of different ones. One hard cheese, one soft, and one tangy (blue or goat’s) is a winning combination.

GOAT’S CHEESE

All goat’s cheeses have a distinctive tang, although varieties range from hard and waxy to mild and creamy.

Softer ones often have a thin, edible rind, and might be rolled in herbs or vegetable ash. All varieties are best paired with bold, sharp flavours such as tomato, lemon or onion. Try finest* Kidderton Ash, £2.90/150g (£1.93/100g), which has a delicate flavour and silky texture.

• Pair cheese with ingredients that add texture,

flavour and colour. Grapes or sliced figs drizzled with honey work well, as do salty green olives or Parma ham. Hazelnuts or walnuts add crunch.

• Any biscuit will do. Digestives or even ginger snaps make superb alternatives to crackers.

• You don’t need elaborate cheese knives, but do give every cheese its own utensil for serving – Brie is not improved by having smears of Stilton carved into it, and vice versa!

• No one likes to be the first to cut into a new

wedge of cheese, so just before serving, take a chunk out of each piece and lay it on the board.

37

£1.50 each

DELICIOUS BLACK TEAS WITH AN INDULGENT TWIST Promotion live from 15/11/17 to 5/12/17 subject to availability, selected stores.

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MAKE IT MERRY

The night before

CHRISTMAS Hang your stockings and cosy up with these delicious treats. And donâ&#x20AC;&#x2122;t forget Santa!

HOST HELPS

To make the cream stars, whip 250ml double cream to stiff peaks. Tip into a loaf tin; level. Freeze for 1 hr or until firm.

Cut 4 stars with a 5cm metal cutter.

For more inspiring festive recipes, visit tesco.com/realfood

39

U LT I M AT E H O T C H O C O L AT E

RO B I N G I N G E RB RE A D B I S C U I T S

Serves 4 Takes 10 mins Cost per serve £1.06

Makes 6 freeze un-iced biscuits Takes 45 mins plus chilling and cooling Cost per serve 51p

Heat 500ml milk, 100g dark chocolate broken into squares, 25g golden caster sugar, 1 vanilla pod, split, and a pinch of sea salt in a small pan. Whisk gently over a low heat until the chocolate has melted and the sugar has dissolved.

Remove and discard the vanilla pod.

Remove from the heat, whisk in 50ml double cream, divide between 4 mugs and serve each topped with a whipped cream star (see previous page).

25g butter 1 tbsp golden syrup 15g dark muscovado sugar 65g plain flour, plus extra for rolling ¼ tsp bicarbonate of soda 1 tsp ground ginger To decorate 100g royal icing sugar 15g tube extra strong red gel food colour 3 tbsp red hundreds and thousands dark chocolate writing icing 6 pieces mixed peel, cut into triangles 70g pack chocolate buttons

Each serving contains Energy

1486kJ 357kcal 18%

Fat

Saturates

Sugars

Salt

25g 15g 26g 0.7g 35% 76% 29% 11%

of the reference intake. See page 8.

Carbohydrate 28g Protein 6g Fibre 1g

F L AVO U R T W I S T S C A N DY C A N E Replace the dark chocolate with white chocolate and omit the sugar and vanilla. Whisk in 1½ tsp peppermint extract along with the double cream. Wet the rims of 5 tall glass mugs and press into crushed candy canes. Divide the hot chocolate between the glasses and finish with mini candy canes for stirrers A M A RE T T O Replace the dark chocolate with milk chocolate and omit the sugar and vanilla. Heat 3 tbsp amaretto along with the milk and chocolate.

Top each mug with a swirl of whipped cream and a pinch of toasted flaked almonds.

V E G A N C O C O N U T C H O C O L AT E Replace the milk and cream with Free From coconut milk. Top with a sprinkling of toasted coconut chips or lightly toasted desiccated coconut.

1 Heat the butter, syrup and sugar in a small pan over a low heat, stirring until the sugar has dissolved. Cool slightly.

Sift the dry ingredients into a bowl with a pinch of salt. Pour in the butter mix and stir to combine. Knead into a smooth dough, then wrap in clingfilm and chill for 20 mins.

2 On a well floured surface, roll the dough out to 2mm thick, then use an 8cm round cutter to cut out 6 circles.

Transfer to a lined tray and chill for 30 mins until firm. Preheat the oven to gas 6, 200°C, fan 180°C. 3 Bake the biscuits for 12-14 mins until dark golden. Cool on the tray for 5 mins, then transfer to a wire rack to cool completely before decorating.

4 To decorate, mix the icing sugar in a bowl with 1 tsp water and enough food colouring to get the shade you want. Stir until smooth, adding more water if needed to make a smooth but stiff icing.

Transfer to a piping bag and pipe a half circle on each biscuit. Fill with more icing and spread into a thin layer.

Sprinkle over hundreds and thousands, then shake to remove the excess.

5 Use the writing icing to pipe eyes and stick on the peel beaks. For the wings, use small blobs of red icing to stick 4 buttons on either side. Leave to set.

The un-iced biscuits will keep for up to 4 days in an airtight tin. Once iced, keep cool and eat on the same day.

Each biscuit contains Energy

1104kJ 255kcal 13%

Fat

Saturates

Sugars

Salt

7g 4g 34g 0.5g 11% 22% 37% 9%

of the reference intake. See page 8.

Carbohydrate 46g Protein 2g Fibre 1g

40

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RECIPES EMMA FRANKLIN PHOTOGRAPHY TOBY SCOTT FOOD STYLING JOY SKIPPER PROP STYLING MORAG FARQUHAR

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TALKING TURKEY

The ultimate

turkey guide

PHOTOGRAPHY XXXXXXXXX RECIPES XXXXXXXXXX FOOD STYLING XXXXXXXXXXXX PROP STYLING XXXXXXXXXXXXXX

C onfuse d ab out which bird to buy ? Not sure how to cook it?

We’ve got re cip es, tips and a dvice – all you ne e d for the p er fe c t Christmas turkey

HOST HELPS

Don’t forget!

Order your turkey online by 14 December or in store by 15 December.

43

Whole turkey

If catering for larger numbers a whole turkey is most likely the best option, and guests will have a choice of light and dark meat.

C L A S S I C ROA S T W H O L E T U RK E Y W I T H S AG E & B L AC K P E P P E R B U T T E R Serves 12 Takes 3 hrs 20 mins plus resting Cost per serve £3.31 5kg turkey 1 quantity classic sage & onion stuffing, see p46 few sprigs fresh rosemary, thyme and sage, plus extra to garnish 1 bay leaf 4 lemons, 1 halved, 1 juiced, 2 sliced into wedges 1 onion, sliced 1 quantity sage & black pepper butter, see p46 1 quanty classic turkey gravy, see p47 olive oil, for greasing

1 Half-fill a deep roasting tin with hot water and place it in the bottom of the oven, to help create moisture. Preheat the oven to gas 5, 190°C, fan 170°C. Dry the outside of the turkey with kitchen paper and season the cavity. Pack the neck end of the bird with half the sage & onion stuffing, fold the skin underneath and secure with a cocktail stick.

2 Put the herbs, lemon halves and onion in the cavity of the bird, then place it in another roasting tin. Tie the legs together 44

with kitchen string. Spread the sage & black pepper butter all over the bird and season. Cover with foil and cook for 2½ hrs, basting twice. Remove the foil, baste again, then pour over the lemon juice and continue to cook for a further 40-50 mins until the turkey is golden brown and cooked through. Cover any parts that begin to brown too quickly with foil. For the last 45 mins of cooking time, bake the remaining stuffing alongside your turkey until lightly golden.

Cover and keep warm.

3 Drain the turkey, reserving the juices, and place on a warm serving plate. Cover with foil and leave to rest for 30 mins.

4 Make the gravy following the recipe on p47. Heat a nonstick griddle pan, grease with a little oil and griddle the lemon wedges for 1-2 mins each side until lightly charred. To serve, remove the foil from the turkey and garnish with sage and the charred lemon wedges. Serve with the stuffing and gravy.

Each serving contains Energy

2193kJ 523kcal 26%

Fat

Saturates

31g 9g 44% 43%

Sugars

Salt

3g 3%

1.2g 20%

of the reference intake. See page 8.

Carbohydrate 17g Protein 67g Fibre 2g

For more turkey recipes, visit tesco.com/realfood

Turkey crown

Without legs and wings, a crown is perfect if you prefer white meat. Keep it moist by covering with foil for the majority of the cooking time and basting regularly once the foil’s removed.

ROA S T T U RK E Y C RO W N W I T H A P P L E & HONEY GLAZE Serves 10 Takes 2½ hrs plus resting Cost per serve £2.61 3kg prepared turkey crown 1 quantity pork, black pudding & apple stuffing, see p46 1 quantity cinnamon butter, see p46 4 Cox’s apples 25g butter 1 tbsp clear honey 1 quantity classic turkey gravy, see p47 ½ x 30g pack flat-leaf parsley, to garnish For the glaze 200ml fresh apple juice 25g clear honey 15g piece root ginger, peeled and grated

1 Preheat the oven to gas 5, 190°C, fan 170°C. Dry the outside of the crown with kitchen paper and season the cavity. Pack half the pork, black pudding & apple stuffing into the neck end of the turkey. Tuck the skin underneath and secure with a cocktail stick.

2 Put the crown in a roasting tin, stuffing end upwards. Spread the cinnamon butter all over the turkey, then cover with foil.

Roast for 1½ hrs.

3 Meanwhile, make the glaze.

Stir all the ingredients in a small saucepan over a low heat until the honey melts, then boil for 6-8 mins until reduced by about half. Leave to cool.

4 Remove the foil from the crown.

Baste with the cooking juices and roast for a further 30 mins, uncovered, basting halfway through. Pour over the glaze and roast for a further 15-20 mins or until cooked through. Cover any parts of the turkey that brown too quickly with foil.

5 Meanwhile, peel, core and quarter the apples and put them in a bowl. Melt the butter with the honey and pour over the apples.

Mix well. Transfer to a shallowsided roasting tin. Add the stuffing balls and cook alongside the turkey for the last 25-30 mins, or until cooked through.

6 Drain the turkey, reserving the juices, and place on a warm serving plate. Cover with foil and leave to rest for 30 mins.

7 Make the gravy following the recipe on p47. Serve with the turkey, stuffing balls and apple, with parsley to garnish.

Each serving contains Energy

2517kJ 599kcal 30%

Fat

Saturates

Sugars

Salt

37g 10g 15g 1.8g 53% 50% 16% 30%

of the reference intake. See page 8.

Carbohydrate 27g Protein 66g Fibre 2g

TALKING TURKEY

The perfect turkey: what you need to know How to feed a crowd

As a general rule, it works out at 450g (raw weight) of turkey per person. If you want plenty of leftovers, allow 500-600g per person.

So for example, to serve eight people with leftovers you would need a 4-5kg bird.

How to get ahead with your turkey Take a whole bird out of the fridge 1 hr before cooking and a joint 30 mins before to avoid shrinkage in the oven.

Turkey breast

Easy to cook and to carve, boneless turkey breast takes on flavours really well. The meat is very lean, so it will benefit from a protective layer of fatty pancetta or bacon to keep it juicy.

T U RK E Y P O RC H E T TA WITH CARAMELISED CLEMENTINES

Serves 6 Takes 2½ hrs plus resting Cost per serve £2.77 3 tbsp olive oil 1 echalion shallot, finely chopped 4 garlic cloves, crushed, plus 2 whole bulbs, halved 100g sourdough breadcrumbs 1 tsp fennel seeds, toasted and crushed ½ lemon, zested 60g fresh herbs (such as flat-leaf parsley, sage and thyme), finely chopped, plus extra to serve 1.1kg butter-basted turkey breast joint with black pepper sprinkle, skin removed 18 rashers smoked pancetta For the clementines 25g butter 2 tbsp light soft brown sugar 4 small clementines, halved 2 tsp balsamic vinegar

1 Heat 1 tbsp oil in a frying pan over a medium-high heat and fry the shallot for 2 mins. Add the crushed garlic and fry for 1 min.

Remove from the heat and stir in the breadcrumbs, fennel seeds, lemon zest and chopped herbs.

Season; leave to cool. Preheat the oven to gas 5, 190°C, fan 170°C.

2 Place the turkey joint between 2 sheets of clingfilm. Bash with a rolling pin until it’s about 1cm thick. Spread the stuffing mix over the turkey and roll up tightly from one side.

3 Arrange the pancetta rashers on a large sheet of nonstick baking paper in 2 rows of 9, overlapping slightly to make a large rectangle.

Place the turkey in the centre and, using the paper, wrap the pancetta around it. Secure at 2cm intervals with kitchen string. Place in a roasting tin and cover with foil.

4 Roast for 45 mins, then remove the foil. Arrange the garlic bulbs around the turkey and scatter with extra herbs. Drizzle with the remaining oil; season with pepper.

Roast, uncovered, for 1 hr, basting twice, until the pancetta is crisp and the turkey is cooked. Put on a serving plate; remove the string.

5 For the clementines, melt the butter and sugar in a pan over a low heat. Add the fruit and cook for 4-5 mins. Add the vinegar, increase the heat and cook for 3 mins until caramelised. Arrange around the porchetta and serve.

Each serving contains Energy

2407kJ 575kcal 29%

Fat

Saturates

Sugars

Salt

30g 10g 9g 2.2g 43% 50% 10% 36%

How to calculate the cooking time Calculate your turkey’s cooking time by weighing it once stuffed. A good rule is to allow 20 mins per kg +70 mins for a 2-3.9kg turkey, and +90 mins for 4-10kg turkey, cooked at gas 5, 190°C, fan 170°C (see chart below).

How to tell if the turkey is cooked

Insert a kitchen thermometer into the thickest part of the leg, being careful not to touch the bone. If it reads 75°C, then it’s done. If it doesn’t reach this temperature, return to the oven for 15 mins, then retest.

Repeat until you have the right temperature.

If you don’t have a thermometer, insert a skewer into the thickest part of the leg and check that the juices run clear. If there are signs of pink, return to the oven for 15 mins, then retest.

Turkey size

Thaw Approx approx* cooking times**

Serves

2-2.9kg 24-35hrs 1hr 50m-2hrs 10m

4-6

3-3.9kg 36-47hrs 2hrs 10m-2hrs 30m

7-8

4-5.9kg 48-71hrs 2hrs 50m-3hrs 30m

9-12

6-7.4kg

13-15

72-89hrs 3hrs 30m-4hrs

7.5-10kg 90-120hrs 4hrs-4hrs 50m

16+

*Based on 12hrs per kg in the fridge (see p48) **Based on cooking temperature gas 5, 190°C, fan 170°C

of the reference intake. See page 8.

Carbohydrate 20g Protein 57g Fibre 2g

45

Butters & stuffings

Make Christmas dinner just the way you like it with these easy extras

C L A S S I C S AG E & ONION STUFFING

P O RK , B L AC K P U D D I N G & A P P L E STUFFING

CINNAMON BUT TER

Serves 12

Serves 10 Takes 40 mins

Takes 5 mins Cost per serve 5p

Takes 50 mins Cost per serve 17p

Finely chop 300g red onions. Heat 50g unsalted butter in a frying pan until bubbling, then fry the onions for 5 mins. Put 100g toasted rolled oats and 250g fresh white breadcrumbs in a bowl. Stir in 20 chopped sage leaves and season. Stir in the onions until well combined. Leave to cool, then press half the stuffing into a lined 18cm square cake tin. Dot with 15g unsalted butter. Pack the other half of the stuffing into the neck end of the turkey and tuck the skin underneath; chill until needed. Bake the stuffing alongside the turkey (see p44) for 45 mins.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

617kJ 146kcal 7%

5g 7%

2g 11%

2g 2%

0.5g 8%

of the reference intake. See page 8.

Carbohydrate 24g Protein 4g Fibre 2g

Cost per serve 30p

Put 125g crumbled black pudding in a bowl and mix in 1 small, finely chopped red onion, 350g pork sausagemeat, 75g white breadcrumbs and 100g Bramley apple sauce until well combined. Put half the stuffing into the neck end of the turkey and tuck the skin underneath. Form the remaining mixture into 12 small balls.

Arrange on a baking tray, cover and chill until required. Cook alongside the turkey (see p44) for 25-30 mins until browned and cooked through.

693kJ 166kcal 8%

Fat

Saturates

9g 3g 13% 15%

Mix 75g softened unsalted butter with 1 tbsp honey, ¾ tsp ground cinnamon and seasoning. Rub over the turkey, or under the skin of the breast if not using stuffing.

Each 9g serving contains Energy

Fat

Saturates

Sugars

Salt

243kJ 59kcal 3%

6g 9%

4g 18%

1g 1%

0.1g 2%

of the reference intake. See page 8.

Carbohydrate 1g Protein 0g Fibre 0g

S AGE & BL ACK P E P P E R BU T T E R Makes enough for a 5kg bird Takes 5 mins Cost per serve 7p

Each serving contains Energy

Makes enough for a 3kg bird

Sugars

Salt

4g 4%

0.8g 13%

of the reference intake. See page 8.

Carbohydrate 14g Protein 7g Fibre 1g Source of protein; source of iron

Mix 100g softened unsalted butter with ¼ tsp freshly ground black pepper and 1 tbsp chopped sage. Season with salt.

Rub over the turkey, or under the skin of the breast if not using stuffing.

Each 9g serving contains Energy

257kJ 63kcal 3%

Fat

Saturates

7g 4g 10% 21%

Sugars

Salt

0g 0%

0.1g 1%

of the reference intake. See page 8.

Carbohydrate 0.2g Protein 0.1g Fibre 0g

RECIPES KATHRYN HAWKINS, EMMA FRANKLIN, ANGELA DRAKE WORDS EMMA FRANKLIN PHOTOGRAPHY TOBY SCOTT, STOCKFOOD FOOD STYLING BIANCA NICE PROP STYLING JENNY IGGLEDEN

TALKING TURKEY

Sauces

Impress with these simple but flavour-packed delights C L A S S I C T U RK E Y G R AV Y

B RO W N B U T T E R B RE A D S AU C E

Makes about 600ml

Serves 10 Takes: 35 mins plus cooling

Takes 15 mins Cost per serve 1p

Serves 8 Takes: 25 mins

Cost per serve 14p

Mix 2 tbsp of the fat from the roasting tin with 15g plain flour to make a smooth paste. Skim off the remaining fat, then pour 150ml of the pan juices into a saucepan, along with 450ml chicken stock. Whisk in the flour mixture and bring to the boil, stirring, until slightly thickened.

Each 50ml serving contains Energy

Fat

Saturates

Sugars

Salt

181kJ 43kcal 2%

13g 19%

1g 5%

0g 0%

0.3g 6%

of the reference intake. See page 8.

Carbohydrate 1g Protein 1g Fibre 0g

C RE A M Y M A RS A L A G R AV Y Makes about 750ml Takes 35 mins Cost per serve 23p

Heat a little oil in a medium saucepan and brown a quartered onion, carrot and celery stick. Add 2 thyme sprigs and 600ml fresh chicken stock, and simmer gently for 25 mins. Strain, then add 100ml Marsala and bring to the boil.

Stir a spoonful of the gravy into 1 tbsp cornflour, then whisk this mix back into the gravy and simmer for 1-2 mins until thickened. Whisk in any juices from your rested turkey, along with 2 tbsp lighter crème fraîche. Season to taste.

Each 50ml serving contains Energy

Fat

Saturates

Sugars

Salt

109kJ 26kcal 1%

1g 1%

<1g 2%

0g 0%

0.5g 8%

of the reference intake. See page 8.

Carbohydrate 1g Protein 1g Fibre 0g Source of protein

Lightly toast 200g thinly sliced white bread until golden. Cool completely, then whizz to rough crumbs. Set 1 tbsp aside. Place 1 finely chopped onion, 50g butter, 600ml milk and 2 bay leaves in a pan, bring slowly to the boil, then simmer until the onion is tender. Set aside to cool completely so the flavours infuse. Stir in the breadcrumbs, a pinch of ground cloves and seasoning; mix well. Heat 30g butter in a small frying pan until dark golden brown, remove from the heat and stir in a pinch of freshly grated nutmeg. Swirl the finished sauce with 2 tbsp double cream and the browned butter, and top with the reserved breadcrumbs. Remove the bay leaves before serving.

658kJ 157kcal 8%

Fat

Saturates

9g 6g 13% 28%

Sugars

Salt

5g 5%

0.5g 8%

of the reference intake. See page 8.

Carbohydrate 15g Protein 4g Fibre 1g

GLORIOUS GRAVY

If your turkey has giblets (the offal and neck from the bird), why not use them to add flavour to your gravy? Brown in a frying pan with a little oil, then simmer in some stock for 25 mins. Strain, then use the liquid for making gravy. l A vegetable trivet will boost the flavour of your pan juices and help your turkey l

Cost per serve 27p

Finely slice 2 echalion shallots and fry in 2 tsp olive oil in a small saucepan on a low heat, stirring regularly, until caramelised. Stir in the leaves from 2 thyme sprigs and fry for 1 min, then season. Set aside a spoonful of the shallots for serving. Add 400g fresh or frozen cranberries and the zest and juice of 2 clementines to the pan and increase the heat to medium; bring to the boil. Reduce the heat and simmer for 5 mins, stirring, until the cranberries begin to soften. Stir in 75g soft light brown sugar until dissolved.

Cool to room temperature. Top with the reserved shallots and extra thyme just before serving. Will keep for up to a week in the fridge, or can be frozen.

Each serving contains

Each serving contains Energy

SHALLOT & THYME C R A N B E RRY S AU C E

Energy

Fat

234kJ 55kcal 3%

1g 1%

Saturates

Sugars

Salt

<1g 12g 0.1g 1% 14% 2%

of the reference intake. See page 8.

Carbohydrate 13g Protein <1g Fibre <1g Low in fat; low in saturates

cook evenly. Make a bed of scrubbed, halved carrots, celery sticks and onions in your roasting tin for your turkey to sit on. The veg can be added to the gravy later. l Thicken gravy with a little cornflour and a splash of water. Whisk and bring to a simmer. Repeat as necessary until you have the thickness

you want, but don’t let the gravy boil. l To add a glossy sheen to gravy, whisk in a knob of butter. l Gravy can become bitter if the vegetables or turkey have over-caramelised. A spoonful of redcurrant jelly whisked into the gravy will balance it out.

For more Christmas recipes, visit tesco.com/realfood 47

Turkey troubleshooting Got a question about cooking your bird? We have the answers…

Q

A

How do I defrost a turkey?

Always defrost your turkey in the fridge. Remove any tight wrapping, sit it on a wire rack over a baking tray (to allow the air to circulate), cover loosely with clingfilm and place in the bottom of the fridge.

Allow 8-12 hrs per kg. To check if it’s defrosted, feel the inside of the cavity and press the breast – it should yield gently and the legs and wings should move freely if tugged. Always check your pack for the defrost time, as it will differ depending on the size. See our table (p45) for approximate

Q

A

How far ahead can I cook the turkey?

Tightly covered with foil, the roasted bird will stay hot for at least an hour, if kept somewhere free of draughts.

Q

A

How do I make sure the turkey is moist?

Calculate the cooking time correctly (see p45). Overcooking a turkey is the fastest way to dry out the meat. Another way to retain moisture is to rub between the meat and the skin with soft butter before cooking. Creating a bacon lattice on top of your turkey will also help keep things moist, as will regular basting.

Q

A

Should I roast the turkey breast-side down?

As the breast is very lean, roasting your bird breast-side down helps keep it extra moist, as it’s protected from the fierce heat of the oven and the juices will run down into it during roasting. Then, for a golden, crisp skin, turn it breast-side up (protecting your hands with a thick tea towel or clean oven gloves) for the final 30 mins of cooking.

How to stuff a turkey

Always stuff it from the nec k end, as stuffing the main cavity will prevent heat circulating and stop the tur key cooking evenly, leading to an overco oked turkey.

Lift the flap of skin at the nec k end and gently push your fingertips between the skin and the breast until you have a decent-sized pocket in whi ch to place your stuffing. Fold the skin bac k over the end of the turkey and use a cocktail stick to secure the skin to the und erside of the bird to prevent the stuffing falling out.

Q

How long should I rest the turkey for?

Q

My turkey won’t fit in the oven – help!

A

Loosely cover the turkey with foil and tea towels and let it sit in a warm place for at least 30-45 mins after cooking. This will allow the meat to reabsorb the juices, making it more tender and juicy, and easier to carve.

A

Use a sharp knife to separate the legs from the turkey crown. You can roast the legs in a separate tin.

The benefit of this is that the turkey will cook quicker, too. You can remove the breast from the oven before the legs, so it doesn’t overcook.

Q A

Do I really have to skim off the pan juices? It’s such a faff!

Turkey releases a surprising amount of fat during cooking, so it’s essential to skim the excess off, otherwise your gravy will be greasy.

To do this, either pour the juices into a gravy separator jug (see essential cooking kit, right), or tilt the roasting tin so the liquid pools in one corner, and skim the fat from the top with a turkey baster or large spoon. If strained through a fine sieve, the reserved fat can be used for roasting potatoes.

TALKING TURKEY

How do I carve a turkey?

1 Use a sharp knife to cut the skin that attaches the leg to the breast. Slice through the meat, keeping the knife as close to the body as possible, until you reach the joint.

2 Take the leg and pull it gently away from the body. Cut through the joint to the board, to detach the leg from the bird. Cut between the drumstick and thigh, through the joint, to separate. Place on a board and carve from around the bone.

3 To remove the breast meat, slice vertically between the breastbone and the meat, then around the bottom of each breast.

Put on a board and carve into thin slices

Your essential cooking kit Get a good-quality roasting tin

What you roast your turkey in, and how it conducts heat so the meat cooks evenly, is important. The tin should also be sturdy enough to put straight on the hob for making gravy.

Go Cook 40 x 30cm Roasting Pan, £12 452-6970.

Invest in a thermometer

The best way to see if your turkey is cooked is to use a digital thermometer – it tells you clearly if your roast is ready.

Go Cook Thermometer and Timer, £12 657-6602.

Bag a good baster

Regular basting is crucial for a juicy turkey. A baster is also the easiest way to skim the fat from the roasting tin.

Go Cook Oil Baster, £4 462-6392.

Buy a sturdy carving board

Keep your meat and the juices in one place, rather than all over your worktop, with a sturdy carving board.

Go Cook Oak Carving Board, £25 605-8185.

Use the right carving equipment

Slicing meat is safer with the proper tools. Soft-grip utensils have silicone handles that are easy to hold, even with greasy fingers. Go Cook Soft Grip Carving Knife, £12 257-8506; Go Cook Soft Grip Carving Fork, £12 529-7078; Also available as part of a three-piece set: Go Cook Carving Set, £20 453-9943.

Carving cheat

If you’re more confident wielding a knife behind the scenes rather than at the table, this simple step will revolutionise the way you carve.

Before cooking, lift the skin at the neck end and feel with your fingers for the wishbone.

Use a small, sharp knife to cut the flesh from either side of the ‘V’-shaped bone, then grip it firmly with your fingers in the centre, where the bones join, and snap off. Now, once the bird is cooked, you can remove each breast whole, then transfer to a board to slice.

49

TALKING TURKEY

Make the most of it

The best bit about Christmas dinner? The leftovers, of course! Use up leftover turkey in style with these four flavour-packed recipes

T U RK E Y T E RI YA K I S T I R- F RY Serves 4 Takes 10 mins Cost per serve £1.54 2 tsp cornflour 3 tbsp reduced-salt soy sauce 3 tbsp cranberry sauce 1 tbsp vegetable oil 40g piece ginger, peeled and grated 125g mushrooms, sliced 1 red chilli, sliced 3 spring onions, sliced 2 x 300g packs straight to wok udon noodles 1 large carrot, shredded ½ Savoy cabbage, shredded 300g cooked turkey 40g cashews, toasted and roughly chopped

1 In a small pan, whisk the cornflour with a little water until smooth. Stir in the soy and cranberry sauces. Simmer to thicken; set aside.

2 Heat the oil in a large wok and fry the ginger, mushrooms, chilli and spring onions for 2 mins, stirring continuously.

3 Add the udon noodles and the shredded carrot and cabbage. Fry for 1-2 mins until the noodles are tender.

4 Add the turkey and tip in the cranberry-teriyaki sauce and cook, stirring, until piping hot. Sprinkle over the toasted cashews to serve..

Each serving contains Energy

2193kJ 520kcal 26%

Fat

Saturates

Sugars

Salt

13g 2g 11g 1.4g 19% 12% 12% 23%

of the reference intake. See page 8.

Carbohydrate 69g Protein 31g Fibre 7g High in protein; source of folate

T U RK E Y T OA S T I E M E LT S Preheat the oven to gas 6, 200°C, fan 180°C. Lightly toast 2 thick slices of bread from a crusty white farmhouse loaf.

Spread one slice with ½ tbsp Dijon mustard and top with 25g thinly sliced Cheddar, 75g cooked turkey, 1 tbsp cranberry sauce and 50g sliced Brie, then top with the second slice of bread. Wrap in lightly buttered foil and bake for 10-12 mins until the cheese has melted.

T U RK E Y P U F F PA S T RY POT PIES Preheat the oven to gas 6, 200°C, fan 180°C. Mix strips of cooked turkey with a tin of cream of mushroom condensed soup. Tip into a pan and add chopped cooked veg (leftover carrot and parsnip will work well).

Stir though a handful of frozen peas and warm through. Spoon into individual pie dishes. Cover with ready-rolled puff pastry and bake until crisp and golden.

H E RBY C O U S C O U S W I T H T U RK E Y & P O M E G R A N AT E Soak a little couscous in some hot vegetable stock until absorbed, then fluff up and stir through a large handful of chopped fresh herbs such as mint, parsley and coriander.

Toss through strips of cooked turkey and pomegranate seeds.

Drizzle with a dressing of lemon juice and zest, mixed with olive oil and black pepper.

For more leftovers recipes, visit tesco.com/realfood

50

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CHRISTMAS XXXXXXXXXXXXXXX MORNING

RISE AND SH I NE

When there are presents to op en, a sp e e dy break fast is essential! This festive swe et treat is just the ticket PA N E T T O N E T OA S T W I T H S T I C K Y G I N G E R M A S C A RP O N E Serves 4 Takes 10 mins Cost per serve £2.49

In a small bowl, mix 120g lighter mascarpone with 2 finely chopped balls of stem ginger from a 350g jar plus 2 tbsp of the syrup, and the zest

of 1 clementine. Cut 4 vertical slices from the centre of a panettone. Grill or toast the slices until lightly golden and fragrant, then cut them in half diagonally. Serve topped with 2 tsp of the ginger mascarpone, a spoonful of raspberry or blackcurrant conserve and peeled, sliced clementine rounds.

Dust with a little icing sugar, if you like.

Each serving contains Energy 2112kJ

502kcal 25%

Fat

Saturates

Sugars

Salt

17g 10g 44g 0.5g 24% 50% 49% 9%

RECIPE KATIE MARSHALL PHOTOGRAPHY GARETH MORGANS FOOD STYLING KATHY KORDALIS PROP STYLING MORAG FARQUHAR

of the reference intake. See page 8.

Carbohydrate 79g Protein 8g Fibre 3g

Andebis et, For sumquiate more brilliant officiendam breakfast non et recipes, quist faccab visit tesco.com/realfood illuptam as molest,

53

Try something deliciously different

CHRISTMAS DINNER

THE BIG DAY The table is set and it’s f inally time to bring on the turkey and all the trimmings. Che ers, it’s Christmas!

55

S A L M O N & B E E T RO O T C A RPAC C I O Serves 8 Takes 20 mins Cost per serve £1.70 250g celeriac, peeled, quartered and cut into very fine matchsticks 1½ tbsp mayonnaise 1 tbsp wholegrain mustard 2 tbsp lemon juice 500g cooked beetroot (without vinegar) 400g smoked salmon slices For the dressing 1½ tbsp olive oil 2 tbsp white wine vinegar ½ orange, juiced handful chopped dill, plus extra to garnish

1 Mix the celeriac, mayo, mustard and lemon juice in a bowl, season, cover with clingfilm and chill until ready to serve.

2 Use a mandoline or sharp knife to cut the beetroot into thin rounds. Whisk the dressing ingredients together.

3 Overlap pieces of salmon and slices of beetroot on 8 small plates and drizzle the dressing over. Spoon the celeriac remoulade into the centre and garnish with extra dill.

T U RK E Y W I T H M A P L E B U T T E R , WA L N U T - C R A N B E RRY S T U F F I N G & J U N I P E R G R AV Y Serves 8 with leftovers Takes 4 hrs 10 mins Cost per serve £4.71 5kg turkey 100g butter, softened 3 tbsp maple syrup 1 tbsp finely chopped thyme leaves ½ x 240g pack smoked streaky bacon sage and thyme, to garnish (optional) For the stuffing 2 tbsp olive oil 1 large onion, very finely chopped 1 garlic clove, very finely chopped 500g sausagemeat 100g frozen cranberries, defrosted 75g walnuts, roughly chopped 150g fresh breadcrumbs 1 x 30g pack parsley, chopped For the gravy 250ml white wine 12 juniper berries, lightly crushed 200g frozen cranberries, defrosted 2 tbsp cornflour, mixed with 3 tbsp water 500ml chicken stock

Each serving contains Energy

Fat

Saturates

Sugars

Salt

644kJ 154kcal 8%

8g 11%

1g 5%

5g 6%

1.8g 30%

of the reference intake. See page 8.

Carbohydrate 8g Protein 13g Fibre 1g High in protein; source of folate

56

1 First make the stuffing. Heat the oil in a frying pan over a medium heat. Fry the onion for 7-8 mins until soft. Add the garlic and cook for 1 min. Set aside in a large bowl until cool, then mix in the other stuffing ingredients. Season; chill.

2 Remove the turkey from the fridge 30 mins before cooking. Preheat the oven to gas 7, 220°C, fan 200°C. In a bowl, beat the butter until fluffy. Stir in the maple syrup, 1 tbsp at a time, then add the thyme. Season.

3 Put the turkey in a large roasting dish.

Make a gap between the skin and meat at the neck by gently pushing your fingers under the skin. Rub half the maple butter over the breast under the skin.

4 Use one-third of the stuffing to fill the neck cavity, then pull the skin over and secure with a cocktail stick. Rub half the remaining maple butter over the bird and season well. Roast, uncovered, for 30 mins. Roll the remaining stuffing into 16 balls, put on a lined baking tray and chill in the fridge.

5 After 30 mins, remove the turkey and reduce the heat to gas 4, 180°C, fan 160°C. Brush over the remaining butter, cover with foil and roast for 1½ hrs.

6 Remove the turkey from the oven and discard the foil. Criss-cross the bacon rashers across the turkey in a lattice.

Return to the oven for 45 mins-1 hr until the bacon is crisp and the turkey is cooked through, and the juices run clear when a skewer is inserted into the thickest parts of the breast and legs.

After the first 20 mins, add the stuffing balls to the bottom shelf of the oven.

7 When cooked through, remove the turkey from the dish (reserving the juices). Place on a platter, lay 2 clean tea towels on top and rest for 30 mins.

8 Meanwhile, increase the oven to gas 7, 220°C, fan 200°C. Move the stuffing balls to the top shelf for 20-30 mins or until golden brown and cooked through.

9 Pour the turkey juices into a bowl or jug; leave for 2 mins so the fat rises to the top then lay kitchen paper on top to soak up and remove the fat.

10 Transfer the juices to a saucepan, add the white wine and berries, then simmer for 5-6 mins. Lightly crush the cranberries into the gravy. Add the cornflour paste and stock to the pan and continue to simmer for 10-15 mins to reduce and thicken. Serve alongside the turkey, with the stuffing balls.

Garnish with sage and thyme, if using.

Each serving contains Energy

3383kJ 809kcal 40%

Fat

Saturates

37g 13g 52% 63%

Sugars

Salt

7g 7%

2.2g 37%

of the reference intake. See page 8.

Carbohydrate 26g Protein 89g Fibre 3g

CHRISTMAS DINNER

HOST HELPS

You can make the stuffing the day before and keep it overnight in the fridge.

For more delicious festive recipes, visit tesco.com/realfood

57

HOST HELPS

Place each potato on a large spoon when slicing, so you donâ&#x20AC;&#x2122;t cut right through.

58

u

CHRISTMAS DINNER

ROA S T E D C A RROT S & PA RS N I P S W I T H B AC O N & A P P L E S Serves 8 Takes 55 mins Cost per serve 66p 500g pack chantenay carrots, halved 2 x 230g packs baby parsnips, trimmed and halved lengthways 2½ tbsp olive oil 2 firm apples, cored and cut into 2cm-thick wedges 180g pack smoked bacon lardons 1½ tbsp wholegrain mustard 1 tbsp clear honey parsley and thyme sprigs, to serve

1 Preheat the oven to gas 7, 220°C, fan 200°C. Put the carrots and parsnips on a large baking tray, drizzle with 2 tbsp oil and season. Roast for 20 mins, then remove from the oven and set aside.

2 Once the turkey has been removed from the oven (see p56), add the apples and lardons to the carrots and parsnips, toss and return to the oven for 20-25 mins until cooked through.

3 Combine the remaining oil, the mustard and honey in a bowl. Drizzle over the vegetables, toss to coat, then return to the oven for a final 5 mins until golden and sticky. Scatter over the herbs to serve.

Each serving contains Energy

Fat

Saturates

667kJ 160kcal 8%

8g 11%

2g 9%

Sugars

Salt

12g 0.9g 14% 14%

of the reference intake. See page 8.

Carbohydrate 17g Protein 6g Fibre 5g Source of protein; source of fibre

S AU T É E D S P RO U T S W I T H K ALE & CHESTNUTS Serves 8 Takes 30 mins Cost per serve £1.03 1 tbsp olive oil 250g shallots, finely sliced 500g Brussels sprouts, halved 2 garlic cloves, finely chopped 250ml white wine 1 vegetable stock pot 180g whole cooked chestnuts, roughly chopped 2 x 206g bags curly kale

1 Heat the oil in a large, lidded saucepan over a medium heat. Add the shallots and sprouts and cook for 10 mins, stirring occasionally, until soft and slightly golden. Add the garlic; after 1 min pour in the wine and cook for 3-4 mins until slightly reduced.

2 Dissolve the stock pot in 100ml boiling water and add to the pan, along with the chestnuts. Cook for 3 mins. Stir in the kale, cover and cook for 2 mins to wilt. Season with pepper.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

525kJ 125kcal 6%

4g 5%

1g 3%

6g 7%

0.9g 14%

of the reference intake. See page 8.

Carbohydrate 13g Protein 5g Fibre 1g Rich in vitamin C; rich in folate; source of protein

S AG E & R A I N B O W P E P P E RC O RN H A S S E L B AC K P O TAT O E S Serves 8 Takes 1 hr 10 mins Cost per serve 28p 16 medium Maris Piper potatoes 4 tbsp olive oil 4 tsp crushed rainbow peppercorns handul fresh sage, leaves chopped

1 Preheat the oven to gas 7, 220°C, fan 200°C. Make deep slits in the potatoes to around two-thirds down, taking care not to cut all the way through.

2 Put the potatoes on a baking tray, drizzle with 2 tbsp of olive oil and season with salt and half the pepperorns. Rub the oil into the slits and put in the oven when you first put in the turkey (see p56). Roast for 30 mins, then remove and set aside.

3 Just before you take the turkey out for the last time, combine the sage with the remaining oil and peppercorns; drizzle over the potatoes.

4 Once the turkey is out, increase the oven to gas 7, 220°C, fan 200°C. Roast the potatoes (with the stuffing balls) for a final 30 mins until golden and crispy.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

842kJ 200kcal 10%

6g 9%

1g 4%

1g 1%

0.2g 3%

of the reference intake. See page 8.

Carbohydrate 35g Protein 4g Fibre 4g

For more delicious festive recipes, visit tesco.com/realfood

59

T RO P I C A L F RU I T T RI F L E S Serves 8 Takes 30 mins plus chilling Cost per serve £1.16

HOST HELPS

Cooking for children? Swap the ginger wine for freshly squeezed orange juice (no need to heat).

60

1 small pineapple, cut into 1.5cm cubes 150ml ginger wine 200g Jamaican ginger cake 2 x 425g tins mango slices in light syrup 300ml whipping cream 4 passion fruits, halved, pulp and seeds scooped into a bowl 400ml fresh custard

1 Preheat the grill to high. Put the pineapple on a baking tray and grill for 10-15 mins, turning occasionally, until charred. Set aside to cool. Meanwhile, heat the ginger wine in a small pan for 5 mins on a medium heat to cook off some of the alcohol. Set aside.

2 Divide the cake into 8, then crumble into 8 dessert glasses or small

For more delicious festive recipes, visit tesco.com/realfood

bowls, pushing down slightly to fill out the bottoms. Pour a little ginger wine into each glass so it soaks into the cake. Arrange the grilled pineapple on top, then put the glasses in the fridge.

3 Drain the mango and blend in a food processor until smooth. Set aside.

4 Whisk the cream to soft peaks, then gently fold in half the passion fruit pulp and seeds.

5 Top the pineapple with a layer of custard, followed by a layer of mango purée (you might not need it all). Top with the passion fruit cream and the remaining pulp and seeds. Chill for at least 1 hr, or assemble up to 8 hrs ahead and chill until ready to serve.

Each serving contains Energy

1665kJ 398kcal 20%

Fat

Saturates

Sugars

Salt

20g 12g 33g 0.3g 28% 58% 36% 5%

of the reference intake. See page 8.

Carbohydrate 44g Protein 4g Fibre 1g

RECIPES LIBERTY FENNELL PHOTOGRAPHY STUART OVENDEN FOOD STYLING EMMA JANE FROST PROP STYLING MORAG FARQUHAR

CHRISTMAS DINNER

Serves: 10

Prep Time: 30 Mins 1 2

3

Chilling Time: 2 hours

SHOWSTOPPERS

WINTER Impress friends and family with these indulgent puds full of festive wow-fa c tor

Mo cha roulade ( re c i p e o v e r l e a f )

63

M O C H A RO U L A D E Serves 10 Takes 1 hr plus cooling Cost per serve 75p 230g dark chocolate (minimum 70%), 200g broken into pieces, 30g grated 1 tbsp instant coffee granules 5 large eggs, whites and yolks separated 125g light brown sugar 200ml whipping cream 250g lighter mascarpone icing sugar, for dusting For the syrup 6 tbsp Marsala wine 1 tsp instant coffee granules 50g light brown sugar

1 Preheat the oven to gas 6, 200°C, fan 180°C. Line a 25 x 30cm roasting tin with nonstick baking paper so it comes about 3cm higher than the sides of the tin. Cut diagonal slits about 4cm into each corner so the paper fits snugly.

2 Heat the chocolate pieces, coffee and 7 tbsp water in a heatproof bowl set over a pan of just-simmering water, stirring until the chocolate has melted and the mixture is smooth. Set aside to cool slightly.

3 Meanwhile, put the egg yolks in a large bowl with the brown sugar and beat with an electric whisk on high for 2-3 mins or until the mixture is thick, pale and leaves a thick ribbon trail when the beaters are lifted. Gently fold in the chocolate mix until combined.

4 Put the egg whites in a large bowl and whisk with clean beaters until stiff.

Fold a third of the whites into the chocolate-yolk mix until combined, then gently fold in the remainder. Pour into the prepared tin, shaking gently to level.

5 Bake for 15-20 mins until risen and set in the middle (test with a skewer; it should have a few crumbs on it when pulled out), with a crust on top.

Remove and leave to cool in the tin.

6 Gently heat the syrup ingredients in a pan, stirring until the sugar is dissolved.

Increase the heat and simmer for 3-4 mins until syrupy. Set aside to cool. Whisk 3 tbsp syrup with the mascarpone and cream until smooth and just holding its shape. Set aside.

7 Put a large piece of nonstick baking paper on your work surface and dust well with icing sugar. Turn the cooled sponge out onto the paper so the

64

lining paper is on top, then carefully peel off the lining and discard.

8 Brush the sponge all over with the remaining syrup, reserving 1 tbsp.

Spread with three-quarters of the Marsala cream, leaving a 2cm border all the way around. Sprinkle over most of the grated chocolate. Score a line along one of the short sides of the sponge with a knife, 1cm in from the edge. Roll up the sponge tightly, starting from the scored edge, using the paper to lift it as you roll it up.

9 Carefully transfer the roulade onto a serving plate or board with the seam on the bottom. Dollop the remaining Marsala cream along the top and sprinkle with the remaining grated chocolate. Drizzle over the reserved syrup and dust with icing sugar.

Each serving contains Energy

1666kJ 400kcal 20%

Fat

Saturates

Sugars

Salt

27g 15g 28g 0.2g 38% 77% 32% 3%

of the reference intake. See page 8.

Carbohydrate 30g Protein 10g Fibre 3g

MULLED WHITE WINE CHEESECAKE Serves 12 Takes 45 mins plus 9 hrs chilling Cost per serve £1.26 90g butter, melted, plus extra for greasing 200g pack fig rolls ¼ tsp ground cinnamon 1 gelatine leaf, soaked in water for 5 mins, then drained 100ml double cream 3 x 250g packs full-fat soft cheese 320g jar lemon curd 1 lemon, juiced For the mulled wine jelly 1 large orange, juiced 6 clementines, 3 juiced, 3 peeled and sliced into 0.5cm rounds 50g golden caster sugar 1 cinnamon stick 3 cloves 37.5cl bottle Sémillon dessert wine 3 gelatine leaves, soaked in water for 5 mins, then drained 1 tsp fresh thyme leaves gold edible glitter, to decorate

1 Grease and line the base of a 20cm round loose-bottomed cake tin (at least 7.5cm deep). Blitz the fig rolls to

crumbs in a food processor. Add the melted butter and cinnamon, and blitz until the mix resembles wet sand.

Press into the base of the tin, level using the back of a spoon and chill for 1 hr or until firm.

2 Place the drained gelatine leaf in a pan with 3 tbsp of the double cream.

Heat gently until smooth and melted, then set aside.

3 In a food processor, mix the soft cheese, remaining cream, the lemon curd and lemon juice until smooth.

Add the gelatine cream and mix well to combine. Run a knife around the inside edge of the tin where the fig roll base meets the tin, then spread over the cheese mixture and level the top with the back of a spoon. Wipe any soft cheese off the sides of the tin and chill for at least 4 hrs or until set.

4 Meanwhile, make the topping. Gently heat the orange and clementine juices, sugar, cinnamon and cloves in a pan, stirring until the sugar is dissolved. Boil for 2-3 mins until syrupy. Add the wine, bring to the boil and simmer for 1 min.

Remove from the heat and set aside to infuse for at least 1 hr.

5 Once the cheesecake has set, gently reheat the mulled wine until almost simmering (don’t let it boil), then remove from the heat. Squeeze the water from the gelatine leaves, then stir them into the wine until dissolved.

Strain and leave to cool to room temperature.

6 Arrange the clementine slices on top of the cheesecake. Gently pour over the jelly mix, then chill in the fridge for at least 4 hrs to set.

7 When ready to serve, run a sharp knife around the inside of the tin.

Stand the cake tin on a small upturned bowl, then remove the side of the tin, leaving the cheesecake on the base.

Use a thin baking sheet or fish slice to release the biscuit base from the baking paper, then carefully slide onto a serving plate. Scatter with the thyme, then the edible glitter.

Each serving contains Energy

1796kJ 431kcal 22%

Fat

Saturates

Sugars

Salt

29g 18g 29g 0.7g 41% 89% 32% 12%

of the reference intake. See page 8.

Carbohydrate 35g Protein 7g Fibre 1g

SHOWSTOPPERS

For more tempting dessert ideas, visit tesco.com/realfood

65

F I G & C A RDA M O M PAV L OVA Serves 8 Takes 30 mins Cost per serve £1.27 8 figs, halved 3 tbsp clear honey 4 cardamom pods, seeds removed and crushed, pods discarded 1-2 tbsp lemon juice 300ml whipping cream 200ml Greek yogurt 2 oranges, zested 2 finest* meringue pavlovas 1 tbsp toasted blanched hazelnuts, roughly chopped pomegranate seeds, to serve

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the figs in a roasting tin, drizzle over the honey and sprinkle over the cardamom seeds. Bake for 10 mins. Use a slotted spoon to transfer the figs to a bowl, then stir the lemon juice into the syrup in the tin to taste and set aside to cool.

2 In a large bowl, whisk the cream to stiff peaks. Fold through the yogurt, half the orange zest and half the fig syrup.

3 To assemble, put a meringue pavlova on a serving plate. Top with half the cream, then repeat with the remaining meringue and cream. Arrange the figs on top, then scatter over the hazelnuts, remaining orange zest and the pomegranate seeds. Drizzle with the remaining syrup to serve.

Each serving contains Energy

1355kJ 324kcal 16%

Fat

Saturates

Sugars

Salt

19g 11g 33g 0.1g 27% 57% 36% 2%

of the reference intake. See page 8.

Carbohydrate 35g Protein 5g Fibre 3g

MAKE OUR COVER RECIPE

66

SHOWSTOPPERS

C H O C O L AT E & C A R A M E L I C E C RE A M B U N D T Serves 22 Takes 30 mins plus cooling, chilling and overnight freezing Cost per serve 25p

onto a metal baking tray and spread out to an even layer about 2mm thick.

Chill for 15 mins until just set. Run a vegetable peeler over the surface to make thick curls.

6 Melt the dark chocolate, then cool until slightly thickened. Roughly chop the remaining caramel or Snickers.

7 Use the clingfilm to help remove the bundt from the tin, then turn out onto a serving plate and remove the film.

Drizzle over most of the melted chocolate so that it drips down the sides. Top with the white chocolate curls (if using), chopped caramel and the remaining melted chocolate.

Serve immediately.

Each serving contains Energy

1474kJ 355kcal 18%

Fat

Saturates

Sugars

Salt

29g 17g 17g 0.3g 41% 83% 18% 5%

of the reference intake. See page 8.

Carbohydrate 20g Protein 4g Fibre 1g

RECIPES SAL HENLEY PHOTOGRAPHY TOBY SCOTT FOOD STYLING EMMA JANE FROST PROP STYLING MORAG FARQUHAR

8 snack-size nutty nougat caramels or Snickers bars 900ml double cream 6 peanut cookies 300g light sweetened condensed milk 150g white cooking chocolate, to decorate (optional) 75g dark chocolate

1 Roughly chop 5 of the caramels or Snickers and tip into a heatproof bowl with 300ml of the cream. Place over a pan of just-simmering water and melt, stirring occasionally. Leave to cool.

2 Meanwhile, line a 2ltr (26cm) bundt tin with clingfilm, allowing the excess to hang over the sides so that the bundt is easier to remove later.

3 Finely chop 2 more of the caramels and roughly chop the peanut cookies.

Put the remaining cream in a bowl and whisk until thickened and soft peaks form. Gently fold the condensed milk, chopped caramels, cookies and cooled nougat cream into the whipped cream.

4 Pour into the tin, then tap it on a surface a few times to level the cream and remove any bubbles. Cover with clingfilm and freeze overnight.

5 About 25 mins before serving, make the chocolate decoration, if using.

Melt the white chocolate, then pour

For more tempting dessert ideas, visit tesco.com/realfood

67

MENU PLANNING

Food to order G et your festive foo d sor te d well in a dvance, with a little help from Tesco

C

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CHRISTMAS GIFT GUIDE 2017

FREE

Visit tesco.com/festivefood to browse our Christmas food and for details of how to order.

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It’s packed with inspiration to help you select the perfect presents as well as set the mood with festive tableware, twinkling lights and glittering decorations.

Cover 47L

hristmas is a time for everyone to get together and enjoy magical moments – and amazing food. That means the most succulent turkey, an impressive buffet and treats to welcome anyone who drops by unexpectedly.

Tesco can help you get organised. Pick up the Festive Food to Order brochure in store and browse our unique selection of traditional turkeys and inspiring roasting joints, delicate seafood and moreish meat-free dishes.

You’ll also find all the trimmings, including the crispiest roast potatoes and freshly prepared vegetables, plus showstopping desserts and enticing party bites.

There are even exclusive products only available to pre-order.

Simply order in store from 6 November or online from 26 November (30 November for non-Delivery Saver customers), then arrange for collection or delivery to suit you. And as most of the food comes ready to go in the oven or on the table, you’ll have more time for fun. Happy Christmas!

FREE

91TSX1710100.pgs 27.09.2017 18:38 ART PRODUCTION CLIENT

Festive Food to Order ORDER IN S TORE OR ONLINE AT TESCO.COM/FES TIVEFO OD

68

BLACK YELLOW MAGENTA CYAN

91TEX1710100.pgs 27.09.2017 10:41

Blend Active Blender and Accessory Pack sold separately

Turn on your creativity ®

Go create

Turn your Blend Active® Blender into a Compact Food Processor

Add the Blend Active Accessory Pack

SATAY CHICKEN

Get ready for the party season

with a helping hand from Breville. Make the most of your trusted Breville Blend Active® Blender with the help of the Blend Active Accessory Pack. This clever accessory pack acts as your personal sous chef, thanks largely to the 450ml compact food processor, which takes the hard work out of finely chopping ingredients for fresh family meals and festive feasts.

As well as the delicious smoothies & shakes your Original Blend Active Blender can whip up, the Accessory Pack is full of innovative extras to help you chop, whip, grind and juice your way to creating a raft of delicious meals, snacks, dips and drinks for the whole family to enjoy.

Find these products in store, or buy online at www.tesco.com/direct

Serves 6 Satay

You will also need - 6 wooden skewe rs, soaked in wa for 30 minutes, ter prior to use.

3 chicken fillets, cut into large dic e 1 tbsp coriander seeds 3 garlic cloves 2.5cm piece of gin ger (finely choppe d) 1 chopped lemon grass 2 kaffir lime leaves 2 tbsp vegetable oil 1 tbsp fish sauce 1 tbsp soy sauce To make the satay, place the diced chicken into a sea lable container. Ad d the remaining ing redients to the foo d processing chamb er and blend for up to 20 seconds to create a marinade .

Pour over the chi cken, stir well and cover with a lid. Sto re overnight to allow the flavours to develop.

To assemble the satay, thread the marinated chi cken onto the soaked skewer stic ks and place under a hot grill or BBQ turning regularly

Peanut dipping

sauce

50ml warm water 100g peanut butte r 2 tbsp rice vineg ar Thumb sized pie ce of ginger (grate d) 1 tsp soy sauce 1 tsp maple syrup 1 lime, juiced

to ensure the chi cken is thorough ly cooked.

To make the peanu t sauce, add all the ingredients to the food processing chamber, use the citrus juicer for you r lime and blend tog ether until smooth.

Serve alongside the

satay.

Pack includes:

1

2

3

Add Ingredients...

Blend

Go

Just Prep & Create Compact Processor

Whipping Disc

Citrus Juicer

Grinding Mill

300ml sports bottle

For the freshest of fresh ideas visit: www.turnonyourcreativity.com

Duck Fat Roast Potatoes

Perfect for your festive feast.

Pick up yours from the frozen aisle today.

TURKEY ALTERNATIVES

Break with

tradition Fa nc y a cha nge from turkey this yea r ? Tr y one of these new ideas for your Christmas dinner

C h o r i z o - s tu f fe d b e e f w i th r o a s t e d g a r l i c s a u c e ( re c i p e o n p72 )

<#Y#> 71

C H O RI Z O - S T U F F E D B E E F W I T H ROA S T E D G A RL I C S AU C E Serves 8 Takes 2 hrs 20 mins plus resting Cost per serve £3.83 3 tbsp olive oil 2kg large beef roasting joint, fat trimmed 200g spinach, wilted, drained and roughly chopped 175g pack chorizo cooking meatballs, casing removed, meat chopped 1 tsp cumin seeds 9 medjool dates, pitted and chopped 1 medium butternut squash, halved, peeled, deseeded and sliced into 4cm-thick wedges 4 small red onions, quartered 2 lemons, zested and juiced 1 tsp fennel seeds 1 tsp smoked paprika For the sauce 2 garlic bulbs 1 tbsp olive oil, plus 2 tsp extra 2 shallots, finely chopped 2 tbsp sherry vinegar 300ml dry sherry 500ml beef stock 2 tbsp double cream ⅔ x 30g pack flat-leaf parsley, finely chopped

1 Preheat the oven to gas 6, 200°C, fan 180°C. For the sauce, slice the top third off each garlic bulb and discard.

Drizzle the bulbs with the 2 tsp oil, wrap in foil and roast for 45 mins or until golden. Set aside.

2 Make a deep, lengthways cut in the the beef so it opens like a book, taking care not to cut all the way through.

Arrange the spinach, chorizo, cumin seeds and dates in the middle, then roll up the beef tightly to enclose the filling.

Use kitchen string to tie tightly together.

3 Heat 1 tbsp oil in a large frying pan over a medium heat. Season the beef and sear, turning regularly, for 4-5 mins until deep brown on all sides.

4 Transfer the beef to a roasting tin.

Roast for 15 mins, then reduce the temperature to gas 4, 180°C, fan 160°C. Cook for a further 1 hr 20 mins for medium-rare. For medium, cook for 1 hr 40 mins, and for well done, cook for 2 hrs. When cooked to your liking, cover with foil and set aside to rest for 30 mins.

72

5 Meanwhile, put the squash and onions on a large baking tray. Toss with the lemon zest, juice, 2 tbsp oil, the spices and some seasoning. Roast for 30-40 mins, stirring halfway through, until golden and tender.

6 To make the sauce, heat 1 tbsp oil in a frying pan over a medium heat and cook the shallots for 5 mins or until soft. Squeeze the garlic from the roasted bulbs into the pan and discard the skin. Season and add the sherry vinegar, sherry and stock, then simmer over a medium heat for 10 mins to reduce by half. Stir in the cream and parsley; season to taste.

Carve the beef and serve with the squash and onion wedges, with the sauce poured over.

Each serving contains Energy

2541kJ 605kcal 30%

Fat

Saturates

Sugars

Salt

24g 8g 17g 2.2g 34% 39% 19% 37%

of the reference intake. See page 8.

Carbohydrate 22g Protein 66g Fibre 2g

B A K E D H A M W I T H C R A N B E RRY G L A Z E , ROA S T E D P E A RS & B AC O N G RE E N S Serves 12 with leftovers Takes 3½ hrs Cost per serve £1.79 2.6kg gammon joint 3 small pears, halved For the sauce and glaze 1 tsp olive oil 1 shallot, finely chopped 3 tbsp balsamic vinegar 200ml port 200g jar cranberry sauce 3 tbsp soft brown sugar 1 tbsp wholegrain mustard 2 tbsp whole cloves For the bacon greens 300g pack sliced greens 5 rashers streaky bacon, chopped 1 tbsp olive oil 2 garlic cloves, sliced 2 tbsp cider vinegar 1 tbsp honey 2 tsp mustard seeds

1 Put the gammon in a large, deep saucepan, cover with water and simmer for 2-21/2 hrs or until very tender. Alternatively, roast the gammon in a roasting tin in the oven

at gas 3, 170°C, fan 150°C, covered in foil, for the same amount of time.

2 To make the sauce, heat 1 tsp oil in a frying pan over a medium heat. Add the shallot, cook for 3 mins to soften, then season and stir in the vinegar and port. Simmer for 10 mins until reduced by a third, then add half the cranberry sauce. Simmer for 5 mins, then remove from the heat. Set aside.

3 Preheat the oven to gas 5, 190°C, fan 170°C. Drain the gammon and leave to cool for 10 mins, then slice off the rind and most of the fat, leaving behind a 1cm layer. Score a cross-hatch diamond pattern into the fat and put in a roasting tin with the pears.

4 To make the glaze, blitz the remaining cranberry sauce and brown sugar in a food processor to a smooth purée. Mix with the mustard, then brush all over the gammon and the pears. Press the cloves into the scores on the fat.

Cover with foil and roast for 45 mins, or until the glaze has caramelised.

5 Towards the end of the gammon’s cooking time, bring a large pan of water to the boil. Add the greens and cook for 1 min to wilt, then drain, rinse in cold water and drain again. Set aside. In a nonstick frying pan, fry the bacon over a medium heat for 3-4 mins until very crisp. Transfer to a plate and discard the fat from the pan.

Add the olive oil and garlic and cook for 1 min or until pale golden. Add the vinegar, honey, mustard seeds and bacon. Simmer for 1 min until syrupy, then remove from heat. Toss with the greens and put in a bowl.

6 Gently reheat the sauce, then serve alongside the ham with the pears and bacon greens.

Each serving contains Energy

1299kJ 309kcal 15%

Fat

Saturates

Sugars

Salt

13g 4g 18g 3.8g 18% 18% 20% 63%

of the reference intake. See page 8.

Carbohydrate 19g Protein 39g Fibre 3g

TURKEY ALTERNATIVES

For more alternative festive recipes, visit tesco.com/realfood

73

TURKEY ALTERNATIVES

RI C E - S T U F F E D S A L M O N W I T H H E RBY B U T T E RM I L K S AU C E

2 tbsp white wine vinegar 1 garlic clove, finely crushed

Serves 8 Takes 1 hr Cost per serve £4.71

1 Preheat the oven to gas 6, 200°C, fan 180°C. In a large saucepan, heat the oil over a medium heat. Add the onion, season and cook for 8 mins or until translucent. Add the rice and stock and bring to a boil, then cover and reduce the heat to low. Cook for 8 mins, adding the tomatoes after 3 mins. Remove the pan from the heat, stir in all but 1 tbsp of the herbs and set aside.

2 Rinse the salmon and pat dry with kitchen paper. Line a large roasting tin with foil and grease with oil. Lay 3 lengths of kitchen string in the tin at regular intervals and place 1 salmon side on top, skin side down. Spoon a third of the rice over the fish. Put the rest in a lidded container and chill in the fridge. Lay the second salmon side on top, skin side up. Tie the strings together tightly to secure,

Each serving contains Energy

3456kJ 826kcal 41%

Fat

Saturates

44g 6g 63% 28%

Sugars

Salt

7g 7%

1.1g 19%

of the reference intake. See page 8.

Carbohydrate 37g Protein 70g Fibre 3g

RECIPES JENNIFER JOYCE PHOTOGRAPHY GARETH MORGANS FOOD STYLING EMMA JANE FROST PROP STYLING TAMZIN FERDINANDO

2 tsp olive oil, plus extra for greasing 1 large onion, diced 300g long grain and wild rice 500ml vegetable stock 200g cherry tomatoes, halved ⅔ x 30g pack dill, chopped ⅔ x 30g pack tarragon, leaves chopped 2 whole salmon sides (2kg total), skin on 3 bay leaves 400g fine green beans, trimmed 1 tsp Dijon mustard 1 tbsp white wine vinegar 2 tbsp extra-virgin olive oil 50g pecans, toasted and chopped 80g pack pomegranate seeds For the sauce 100ml buttermilk 4 tbsp mayonnaise

tuck a bay leaf underneath each piece of string and season. Bake for 30-40 mins until cooked through and piping hot in the centre.

3 Towards the end of the salmon’s cooking time, bring a large pan of water to the boil. Cook the beans for 3-4 mins or until tender, then drain and rinse in cold water. In a large bowl, combine the mustard and vinegar. Season, then whisk in the extra-virgin olive oil. Add the beans, pecans and pomegranate seeds, then stir to coat in the dressing.

4 Whisk the sauce ingredients in a bowl, stir in the reserved herbs and season. Reheat the remaining rice until piping hot. Serve the fish with the green beans and rice.

74

For more alternative festive recipes, visit tesco.com/realfood

1 2 3

Big nights in

New

are made

for sharing

Serving suggestion

Pick up the new Sweet Potato Lattices and Dippin’ Puds with chocolate sauce from the Frozen aisle today.

Aunt Bessie’s Dippin’ puds, new & exclusive to Tesco.

SPECIAL DIETS XXXXXXXXXXXXXXX

Crowd pleasers No matter who’s coming for Christmas, we have vegan, veg gie, glutenfre e and dair y-fre e dishes they ’ll love

S tu f fe d c e l e r i a c w i th p a r s n i p c r e a m ( re c i p e o v e r l e af )

77

XXXXXXXXXXXXXXX

S T U F F E D C E L E RI AC W I T H PA RS N I P C RE A M Serves 8 Takes 2½ hrs plus cooling Cost per serve 77p 1 large celeriac, scrubbed 1 small sweet potato (roughly 120g), peeled and cut into 1cm cubes 2½ tbsp olive oil 1 onion, finely diced ½ tsp cumin seeds 1 garlic clove, finely diced 75g mixed nuts, roughly chopped ½ x 250g pack Merchant Gourmet red & white quinoa 10g dried cranberries 25g frozen cranberries 40g spinach leaves, roughly chopped kale, steamed, to serve thyme sprigs, to serve (optional) For the parsnip cream 400g parsnips, peeled and roughly chopped 400ml almond milk 1 tbsp snipped chives pinch grated nutmeg

1 Preheat the oven to gas 6, 200°C, fan 180°C. Wrap the celeriac in a large piece of foil and place in a roasting tin.

Roast in the oven for 1 hr.

2 Meanwhile, bring a pan of water to the boil. Add the sweet potato, cover and cook for 8-10 mins until tender. Drain.

3 Heat ½ tbsp olive oil in a frying pan.

Fry half the onion with the cumin seeds and garlic for 5 mins, then add the nuts and cook, stirring, for 2-3 mins until toasted and golden. Add the sweet potato, quinoa, cranberries and spinach; season and mix well.

4 Remove the celeriac from the oven, unwrap and allow to cool for 10 mins.

Score an 8cm-wide circle in the top of the celeriac and, using a spoon, scoop out the middle. Score again and scoop, repeating until roughly 1cm from the bottom. Chop the scooped celeriac and stir into the grains mixture.

5 Return the hollowed-out celariac to the foil in the roasting tin and spoon the grains mixture into it, piling any extra on top and around the sides.

Drizzle over 1 tbsp olive oil, enclose in the foil and roast for 1 hr (opening the foil for the last 10 mins of cooking) or until the celeriac is tender.

6 Meanwhile, heat the remaining olive oil in a pan and fry the other half of the

onion with the parsnips for 4 mins.

Add the almond milk and 200ml water, bring to a simmer, cover, and cook for 10-12 mins until the parsnips are soft.

Using a hand blender, blend the parsnip mixture. Season to taste and stir in the chives and nutmeg.

7 Serve the celeriac, with the parsnip cream, steamed kale and vegan gravy (below), plus a few sprigs of thyme on top, if you like.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

837kJ 201kcal 10%

11g 16%

2g 8%

8g 8%

0.8g 13%

of the reference intake. See page 8.

Carbohydrate 20g Protein 6g Fibre 5g 1 of your 5 a day; source of folate

V E G A N G R AV Y Serves 8 Takes 1 hr Cost per serve 28p

C AU L I F L O W E R CHEESE PITHIVIER Serves 8 Takes 1 hr 10 mins Cost per serve 70p ½ tbsp olive oil 2 red onions, sliced 2 tsp balsamic vinegar 1 tsp dark brown sugar 1 tsp fresh thyme leaves 600g cauliflower, broken into florets 40g unsalted butter 1 tbsp flour, plus extra for dusting 300ml milk 100g strong Cheddar, grated 375g (about 3) leeks, trimmed and sliced 2 x 375g packs ready-rolled light puff pastry 1 egg, beaten

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the vegetables, garlic and herbs in a roasting tin and drizzle with the olive oil. Roast for 35-40 mins until the vegetables are soft.

2 Remove from the oven and mash the vegetables slightly with a fork or potato masher. Put the roasting tin on the hob over a medium heat (or put the veg in a large saucepan if your roasting tin isn’t hob-safe) and stir in the flour. Cook for 2 mins.

3 Pour in the cider and continue to cook, stirring, until the gravy starts to thicken. Cook for another 3-4 mins to get more flavour from the vegetables.

Pour through a sieve, pressing the soft veg through to impart as much flavour as possible. Serve immediately, or reheat just before serving.

1 Heat the oil in a frying pan over a medium heat and fry the onions for 8-10 mins until soft. Add the vinegar, sugar and thyme, and continue to cook for 12-15 mins until starting to caramelise. Meanwhile, cook the cauliflower in a pan of boiling water for 8-10 mins until tender.

2 Meanwhile, make the cheese sauce.

Melt 20g butter in a small pan. Stir in the flour and cook, stirring, for 3-4 mins until combined and golden. Add the milk gradually and continue to stir until the sauce thickens. Mix in the cauliflower and 80g of the cheese. Set aside.

3 Melt 20g butter in another pan and fry the leeks over a low heat until soft.

4 Preheat the oven to gas 4, 180°C, fan 160°C. On a floured work surface, roll out a pastry sheet to a 26cm square. Cut into a 26cm-wide circle and place on a baking sheet.

5 Spoon the onions onto the circle, leaving a 1.5cm border at the edge. Top with the cauliflower cheese, remaining Cheddar, and then the leeks. Moisten the edge of the pastry with water.

6 Roll out the other pastry sheet to a 30cm square. Lay over the veg, pressing down to seal the edges. Trim into a circle. Score lines in the pastry with a knife out from the centre. Brush with egg. Bake for 35-40 mins until golden.

Each serving contains

Each serving contains

2 carrots, peeled and chopped 2 celery sticks, chopped 2 leeks, trimmed and chopped 1 red onion, chopped 1 sweet potato, peeled and chopped 2 garlic cloves, unpeeled 1 large rosemary sprig 2 large thyme sprigs 1 tbsp olive oil ½ tbsp cornflour 750ml vegan cider

Energy

Fat

Saturates

Sugars

Salt

Energy

360kJ 85kcal 4%

2g 2%

<1g 2%

7g 7%

0.1g 1%

2212kJ 528kcal 26%

of the reference intake. See page 8.

Carbohydrate 11g Protein 1g Fibre 2g 1 of your 5 a day; low in saturates

<#X#> 78 Evelliquas il ium velia sae et, utempor a ditissi del mod et, conet vel evelis

Fat

Saturates

Sugars

Salt

26g 14g 10g 0.8g 37% 69% 11% 13%

of the reference intake. See page 8.

Carbohydrate 59g Protein 15g Fibre 4g

sw

tw s i th h it

a veggie classic n o ist

PHOTOGRAPHY XXXXXXXXX RECIPES XXXXXXXXXX FOOD STYLING XXXXXXXXXXXX PROP STYLING XXXXXXXXXXXXXX

Im pr es

SPECIAL DIETS

For more festive free-from recipes, visit tesco.com/realfood

79

REPRO OP SUBS

Relax and have fun with your family on Boxing Day. Whether you decide to serve hot food or cold, we’ve plenty of inspiration for your festive get-together

finest* Winter Woodland Cake

PROMOTION

CHRISTMAS 2017

FREE

Eat, drink… and be merry However you celebrate Christmas, gather friends and family around the table and enjoy a delicious festive feast together

100+

ART

recipes for a fabulous Christmas

PRODUCTION CLIENT

GET READY TO PARTY

• Brilliant hosting tips • Speedy canapés • Stunning desserts Clockwise from bottom left: If you’re

order by 15 December in store or online

serving up a proper Boxing Day lunch,

at tesco.com/festivefood. For a decadent

this hand-trimmed, melt-in-the-mouth

but hassle-free side, fluffy Maris Piper

packed with the festive flavour of port and the sharpness of cranberries. finest* Red Cabbage with Port and Cranberries,

prime cut of British beef fillet will be

mash is blended with butter and double

£2.60/100g (£2.60/100g). As an extra side,

a highlight. Matured for 28 days, it’s full of

cream for a smooth finish. finest* Creamy

sweet and crunchy heritage British carrots

juicy flavour. finest* Beef Chateaubriand,

Buttery Mash, £2.60/500g (52p/100g). Then

add a splash of colour. finest* Heritage

£18-£30/600g-1kg (£30/1kg). Place your

spoon on a heap of tangy red cabbage,

Rainbow Carrots, £1.50/500g (30p/100g).

Let’s celebrate!

EASY COCKTAILS

BLACK YELLOW MAGENTA CYAN

l

GORGEOUS GIFTS

l

FESTIVE DECS

FOR A ROAST WITH THE MOST…

finest* French Trimmed Pork Loin Rack with Sea Salt and Madeira Jus, £9/kg (1.3-2kg)

91TOM1712100.pgs 20.10.2017 13:47

Cover Gatefold 4pp outers

VERSION

You’re invited

It’s not just about Christmas pudding

CHRISTMAS 2017

PROMOTION

XXXXXXXXXXXXXXX

XXXXXXXXXXXXXXX SPECIAL DIETS

LEBKUCHEN Makes 24 freeze un-iced Takes 45 mins plus cooling and setting Cost per serve 6p

PHOTOGRAPHY XXXXXXXXX RECIPES XXXXXXXXXX FOOD STYLING XXXXXXXXXXXX PROP STYLING XXXXXXXXXXXXXX

250g gluten-free self-raising flour, plus extra for dusting 2 tsp ground mixed spice 1 tsp each finely grated lemon and orange zest, plus extra orange zest to decorate 2 eggs, beaten 125g clear honey 100g royal icing sugar 25g dark chocolate, broken into pieces, plus extra to decorate

1 Preheat the oven to gas 4, 180°C, fan 160°C. Line a large baking tray with nonstick baking paper. Sift the flour and mixed spice into a bowl with ¼ tsp finely ground black pepper, then stir in the orange and lemon zest. Make a well in the centre and add the eggs and honey. Mix well until a soft dough forms.

2 Dust a work surface with flour and roll the dough out to about 1cm thick.

Use a 4cm round cookie cutter to stamp out 24 rounds, re-rolling the dough as necessary. Space the rounds a little apart on the baking tray and bake for 12-15 mins until crisp, slightly risen and cracked.

3 Meanwhile, sift the sugar into a bowl and mix with 4 tsp cold water to form a smooth glaze. As soon as the biscuits are cooked, transfer to a wire rack over a tray, brush with the glaze and leave to cool. As the biscuits cool, the glaze will set to give a thin, glossy coating.

4 To decorate, put the chocolate pieces in a heatproof bowl and melt over a saucepan of just-simmering water. Remove the bowl and leave the chocolate to cool for 5 mins. Spoon into a small disposable piping bag, snip off the end and pipe zigzags over the biscuits (or drizzle the chocolate with a teaspoon). Sprinkle with orange zest and grated chocolate, then leave to set.

Best eaten 24 hrs after baking, when the texture has softened. Store in an airtight container for up to 1 week.

Each lebkuchen contains Energy

Fat

368kJ 85kcal 4%

1g 1%

Sugars

Salt

<1g 9g 2% 10%

0g 0%

Saturates

of the reference intake. See page 8.

Carbohydrate 18g Protein 1g Fibre <1g

Ab rilli

ant glu

tenfre

e bake

Andebis et, sumquiate For more festive officiendam free-from non et recipes, quist faccab visit tesco.com/realfood illuptam as molest,

81

XXXXXXXXXXXXXXX SPECIAL DIETS

S P I C E D S C O N E S TA RS W I T H B E RRY C O M P O T E Serves 8 Takes 1 hr plus defrosting and cooling Cost per serve 35p 400g gluten-free self-raising flour, plus extra for dusting 2 tsp baking powder 2 tsp xanthan gum 1 tsp ground mixed spice, plus extra for dusting 1½ tsp ground cinnamon 75g dairy-free spread 2 tbsp Stevia sweet, plus extra to taste 1 tsp finely grated orange zest 225ml unsweetened soya milk 1 egg, beaten (optional, for non-vegans) dairy-free coconut yogurt, to serve (optional) For the compote 225g frozen fruit mix, defrosted 1½ tsp cornflour

ee Sw

ye

t

1 Preheat the oven to gas 7, 220°C, fan 200°C. Line a baking tray with baking paper. Sift the flour, baking powder, xanthan gum and spices into a bowl.

Rub in the spread until the mixture resembles breadcrumbs, then stir in the Stevia and orange zest.

2 Gradually mix in the milk to make a soft dough, then turn out onto a floured work surface. Knead gently until smooth, then roll out to about 2.5cm thick. Use a 7.5cm-wide star-shaped cutter to stamp out 8 stars, re-rolling as necessary.

3 Use a knife to lightly score the tops of the scones to make a criss-cross pattern. Arrange them on the baking tray, brush the tops with egg (if using) and bake for 25 mins or until lightly golden. Leave to cool on the tray.

4 In a saucepan, mix the cornflour into the fruit mix, then heat gently, stirring, until it starts to simmer and thicken.

Simmer gently for 1 min, then remove from the heat. Stir in Stevia to taste, then leave to cool. Transfer to a serving dish; chill until ready to serve.

5 Arrange the stars around the compote.

Dust the yogurt with mixed spice and serve in a dish on the side, if using.

tl

ow

in s u ga r

HOST HELPS

Open-freeze cooled scones on a freezer container lid for 2 hrs, then freeze inside the container for up to 6 months.

Each scone star contains Energy

Fat

Saturates

Sugars

Salt

1113kJ 264kcal 13%

7g 9%

2g 8%

2g 2%

0.3g 6%

of the reference intake. See page 8.

Carbohydrate 50g Protein 4g Fibre 2g Source of vitamin E; source of vitamin B12

Andebis et, sumquiate For more festive officiendam free-from non et recipes, quist faccab visit tesco.com/realfood illuptam as molest,

83

SPECIAL XXXXXXXXXXXXXXX DIETS xx

C H O C O L AT E & COCONUT TORTE Serves 12 Takes 1 hr 45 mins plus cooling and chilling Cost per serve 71p 150g Nature’s Path pumpkin seed and raisin gluten-free granola 30g coconut oil, plus extra for greasing 400g Free From soft cheese 40g cocoa powder 150g light brown soft sugar 125g Yutaka silken tofu ½ x 400ml tin coconut milk 25g cornflour 1 ripe medium mango 2 tbsp coconut rum (optional) 15g coconut chunks, cut into thin slices 15g Free From chocolate, grated (optional)

ou sv eg an trea t

Each serving contains Energy

1265kJ 303kcal 15%

Fat

Saturates

Sugars

Salt

20g 15g 18g 0.6g 28% 74% 20% 9%

of the reference intake. See page 8.

Carbohydrate 27g Protein 5g Fibre 2g

84

Evelliquas For more festive il ium velia free-from sae et,recipes, utempor visit a ditissi tesco.com/realfood del mod et, conet vel evelis

RECIPES JOY SKIPPER AND KATHRYN HAWKINS PHOTOGRAPHY TOM REGESTER FOOD STYLING JOY SKIPPER PROP STYLING MORAG FARQUHAR

e rg Go

1 Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 6-7cm deep, 18cm-wide springform cake tin.

Double wrap the outside of the tin with foil to make it waterproof.

2 Put the granola in a bowl and crush with the end of a rolling pin. Melt the coconut oil in a saucepan over a medium heat, then mix into the granola.

Spoon into the tin, press down with the back of a spoon and bake for 15 mins.

3 Meanwhile, in a bowl, mix the soft cheese, cocoa and sugar. Put the tofu in a blender or food processor with the coconut milk and cornflour, and blitz briefly until smooth. Stir into the soft cheese mix until combined.

4 Once the base is cooked, stand the tin in a deep roasting tin. Spoon over the chocolate mix. Boil a kettle, then pour water into the roasting tin so it comes to halfway up the sides of the cake tin. Bake for 1 hr or until firm. Turn off the oven and leave the torte inside to cool for 15 mins with the door ajar.

5 Transfer the torte from the water to a wire rack. Leave to cool completely in the tin (about 2 hrs), then remove and slide onto a serving plate. Chill for 2 hrs.

6 To serve, peel and slice the mango.

Toss in rum, if using, and arrange on top of the torte. Scatter over the coconut and chocolate, if using. Cut into slices.

Half Price

Valid 19.12.17 to 08.01.18

Host helps PARTY STARTERS Easy ideas for pre-dinner nibbles

SAVES

No one wants to spend Christmas Day peeling mountains of potatoes, so why not get them ready a few weeks in advance? Simply peel and boil as usual, fluff up the edges, cool, then freeze in large freezer bags for up to a month.

No need to defrost, just tip the frozen potatoes into a roasting tin with a little hot fat and cook in a hot oven for 45-50 mins until golden and crisp.

CHEAT’S

CHOCOLATE LOG SPEEDY SPICED NUTS Drizzle a pack of mixed shelled nuts with olive oil, a sprinkling of brown sugar and salt, and a pinch of cayenne. Toast in the oven at gas 4, 180°C, fan 160°C for 8-10 mins.

CRANBERRY-MAPLE SAUSAGES Brush pigs in blankets with a mix of cranberry sauce and maple syrup before cooking for a sticky sweet glaze.

Skewer with sprigs of rosemary.

86

Keep the kids busy turning a bought Swiss roll into a Yule log. Melt a mix of dark and milk chocolate, then allow it to cool slightly.

Using a palette knife, spread the mix over the log, then use a fork to make bark patterns. Finish with a dusting of icing sugar.

HOST HELPS

Look out for our top tips and tricks throughout the magazine to help you get ahead this Christmas!

TAKE ONE BOTTLE OF FIZZ…

Add these ex tras for co ck tails in se conds

A splash of crème de cassis to make a classic Kir Royale.

A little pomegranate juice and some pomegranate seeds.

A dash of ginger cordial and a sprig of mint.

PHOTOGRAPHY TOBY SCOTT WORDS EMMA FRANKLIN FOOD STYLING EMMA JANE FROST PROP STYLING MORAG FARQHUAR ILLUSTRATION STEPH BAXTER

Make Christmas hosting a bre eze with these sav v y shor tcuts and brilliant cooking sug gestions

TIPS TO REMEMBER

FESTIVE FUN

Transform everyday food into Christmassy treats.

Give a packet of plain biscuits a festive spin by dipping in melted white chocolate and sprinkling with crushed candy canes.

Chop shelled pistachios and dried cranberries for edible Christmas confetti that you can sprinkle over sweet or savoury dishes.

Try adding whole frozen cranberries to drinks for a colourful alternative to ice cubes.

Bring instant glitz to desserts with a dash of edible gold or silver glitter.

3 WAYS WITH…

SMOKED SALMON

This festive staple freezes well, so stock up!

1 Whizz with soft cheese, horseradish and chives for a speedy pâté to serve on crackerbread as a nibble with drinks.

2 Mix with diced avocado, mango, pomegranate seeds and spring onion, dress with lime juice and coriander, and serve in glasses as a starter.

3 Toss with linguine, red chilli and lemon juice for a special weeknight supper.

SOUPED-UP

SAUCES

Add a little luxury to ready-made bread sauce by stirring in a dollop of thick double or clotted cream and a grating of fresh nutmeg.

Jazz up a jar of cranberry sauce with a grating of orange zest, a slug of port or a pinch of cinnamon (or all three), and warm gently in a saucepan before serving.

Add Christmas cheer to instant gravy with a splash of fruity liqueur or ruby port.

If you want to make your own sauces, turn to our turkey guide, p43, for more ideas.

HOW TO… Give houmous Instagram glam Spread your dip out in a swirl on a small plate. Drizzle with a little extra-virgin olive oil, then top with one of these fab flavour combinations…

Toasted mixed seeds and chilli powder.

Crumbled feta and finely sliced mint leaves.

Drained, tinned chickpeas tossed in lemon juice, parsley and a little seasoning.

MULLING MIX

To create your own mulled wine spice mix, place a broken cinnamon stick, a few cloves, a couple of crushed cardamom pods and a few strips of orange peel in a square of muslin cloth and tie up. Heat the spices with your drink of choice (try white wine or cider) removing the bag when the flavour is to your liking.

For more great Christmas food and drink ideas, visit tesco.com/realfood

87

New

FABULOUSLY FRESH AND CLEAN

MASTERCLASS

TERRINE

This impressive dish is the p er fe c t lunch or buf fet centrepie ce for the festive season. B est of all, most of the work is done the day b efore

For more meals to feed a crowd, visit tesco.com/realfood

89

90

1

2

3

4

5

6

MASTERCLASS

CHICKEN, VENISON & C R A N B E RRY T E RRI N E Serves 8 Takes 2 hrs plus overnight chilling Cost per serve £1.37

RECIPES ANNA CRANE PHOTOGRAPHY ALEX LUCK FOOD STYLING EMMA JANE FROST PROP STYLING LYDIA BRUN Always wash your hands, work surface and all equipment used after preparing raw chicken

2 x 84g packs prosciutto ½ x 380g pack chicken livers, fat and sinew removed 300g pack venison sausages 1 egg, beaten 60g fresh white breadcrumbs 40g shelled pistachios, roughly chopped, plus extra to serve 1 garlic clove, crushed 30g dried cranberries, plus extra to serve 1 tbsp chopped thyme leaves, plus extra sprigs to serve 1 tbsp ruby port or a fruity red wine (optional) 300g pack chicken breast fillets, diced

1 Preheat the oven to gas 4, 180ºC, fan 160ºC. Line a 2lb loaf tin with 2 large sheets of clingfilm, one across and one lengthways, with plenty overhanging the sides. Use a third of the prosciutto to line the base and one side of the tin, leaving enough overhang to cover the top later. Use the plastic sheets from the prosciutto packet to press it down, then repeat with the remaining prosciutto to cover the other side and ends of the tin, using spare pieces to patch any holes.

2 Pat dry the liver with kitchen paper, then pulse to a coarse paste in a food processor. Squeeze the sausages from their skins into a bowl. Add the liver, egg, breadcrumbs, pistachios, garlic, cranberries, thyme and port; season.

Mix well with a spoon or your hands.

3 Put a third of the filling in the base of the lined loaf tin. Add half the diced chicken, followed by another third of the filling, the remaining chicken, and finally the last of the filling. Fold the prosciutto over the top.

4 Fold the clingfilm over the prosciutto, cover tightly with foil and place in a roasting tin. Pour enough boiling water into the tin to come ⅔ of the way up the sides to create a bain-marie (see Expert tips, right). Carefully place in the oven and cook for 1½-2 hrs until it feels firm to the touch and has shrunk away from the sides of the tin. When tested with a meat thermometer, the terrine should have an internal temperature of 75°C.

5 Once the terrine is cooked, remove the loaf tin from the bain-marie and transfer to a large plate. If you have another loaf tin the same size, place this on top, or cut a piece of cardboard to fit. Top with heavy weights (such as a few tins of beans) and leave to cool to room temperature. Transfer to the fridge and leave overnight with the weights still on top.

6 When ready to serve, remove the weights and foil, then peel back the clingfilm. Wipe off any jelly, then carefully turn the terrine upside down onto a serving board. Lift the tin off and remove the clingfilm.

Scatter with the extra pistachios, cranberries and thyme sprigs, then cut the terrine into chunky slices to serve. Eat within 3 days.

Each serving contains Energy

990kJ 235kcal 12%

Fat

Saturates

8g 2g 11% 12%

Sugars

Salt

5g 5%

1.9g 31%

of the reference intake. See page 8.

Carbohydrate 12g Protein 30g Fibre 2g

Flavour twists

HOST HELPS

Serve your terrine with a salad of bitter leaves, such as rocket and chicory, and a mustardy vinaigrette, plus toasted rounds of baguette and your choice of chutneys and pickles.

Duck & juniper For a gamier, more intense flavour, substitute the chicken breast for the same amount of diced duck fillet. Crush 4-5 juniper berries using a pestle and mortar and add to the filling mix.

Pork & parsley If you prefer a milder flavour, use pork sausages rather than venison and add a few tablespoons of chopped fresh parsley.

Apricot & hazelnut Swap the cranberries and pistachios for the same quantities of chopped dried apricots and hazelnuts or macadamias.

Perfect partner

For a traditional accompaniment to this terrine, serve Mini Cornichons, 99p/340g (29p/100g), in a bowl alongside. Their sharp, tangy nature is a delicious complement to the flavours of the terrine.

Expert tips Prosciutto is paper-thin so handle it carefully. Use the sheets that separate the slices in the packet to help you.

The bain-marie, or water

bath, in this recipe slowly cooks the terrine without burning or scorching it. Top up the water in the roasting dish if it dips below the halfway point.

If you don’t have a meat thermometer, you can use a

metal skewer in step 4: push it through the clingfilm and into the centre of the terrine for 10 secs; it should be very hot to the touch. If in any doubt, return to the oven for another 10 mins, then check again.

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91

One cake,

three ways Turn a rea dy-ma de fruit cake into a festive centrepie ce with these great de coration ideas

92

GET CREATIVE

PENGUIN SKI SLOPE C H RI S T M A S C A K E Serves 16 Takes 1 hr plus overnight drying Cost per serve 59p

Note You need to start the decoration at least a day ahead of serving A 75g apricot jam, sieved 800g round fruit cake (un-iced) 500g marzipan 400g tub ready-to-use royal icing 100g ready-to-roll green icing icing sugar, for dusting For the penguins 50g ready-to-roll black icing 10g ready-to-roll white icing 10g ready-to-roll orange icing 20g ready-to-roll red icing (optional) 1 tbsp sugar snowflakes You will also need cocktail sticks, a palette knife, small scissors

B

C

1 Heat the jam in a small saucepan until bubbling. Set aside to cool slightly. Place the cake upside down on a chopping board. Starting just over halfway across the top of the cake, cut diagonally through the cake to the bottom edge to make 2 wedges (see picture A, left).

Brush the top of the larger piece of cake with a little jam, then line up the smaller piece on top to create a steep slope. Transfer to a cake stand or serving board and brush the whole cake with the rest of the jam (B).

2 Knead the marzipan briefly, then dust your work surface with icing sugar and roll the marzipan into a large oval, 5mm thick. Drape the marzipan over the cake, then smooth down with your hands. Trim the edges and use the off-cuts to patch up any gaps. Loosely cover with clingfilm and set aside for 24 hrs to harden.

3 The next day, stir the royal icing to loosen. Starting on the slope of the cake, spread the icing with a palette knife until the whole cake is evenly covered. Use the back of a spoon to create peaks and to smooth out a ski track in the middle of the cake (see main picture).

4 Use a cocktail stick to poke 6 holes in the cake at the sides of the ski track where you want to add trees, pressing down to leave 2cm of the stick exposed. Divide the green icing into 6 unequal pieces and shape into cones.

Insert a cocktail stick into the base of each one and use scissors to cut branches (C), starting at the top and rotating as you cut. Carefully slot the trees on their cocktail sticks back into the holes in the cake. Once in place, pinch the top of each tree into a point.

5 To make the penguins, take two-thirds of the black icing and divide into 6 balls (3 small, 3 large) for the heads and bodies. Shape the larger balls into ovals. Use a little water to attach each head to a body, then make flippers by rolling the remaining black icing into 6 balls and pinching into shape. Fix to the sides of each penguin body with water.

6 Roll the white icing into 6 balls (3 small, 3 large). Flatten the small balls into circles and the large ones into ovals. With a little water, stick the larger pieces onto each penguin’s tummy. Cut a small triangle from the smaller circles (like the top of a heart shape) and fix, indent up, with water to make the face of each penguin. Add the eyes by pressing a cocktail stick through the white faces to the black fondant and wiggling gently to enlarge the hole (D). Make triangles and ovals out of the orange icing and attach to each penguin for beaks and feet.

7 Dress the penguins with red fondant accessories (optional), such as hats, scarves or ear muffs, then arrange them on the ski track and board, using cocktail sticks to keep them in place if necessary. To finish, scatter the sugar snowflakes onto the ski slope and around the cake board, then sift icing sugar over the penguins and trees to create a snowy look. Remove the cocktail sticks before eating.

Each serving contains Energy

1888kJ 447kcal 22%

Fat

Saturates

Sugars

Salt

10g 3g 78g 0.2g 14% 17% 86% 3%

of the reference intake. See page 8.

Carbohydrate 87g Protein 4g Fibre 2g

D 93

- KEEP WARM AND -

ENJOY ROSÃ&#x2030; - LET IT -

BLOSSOM

GET CREATIVE

HOST HELPS

You’ll have more meringue kisses than you need, but you can freeze the extras on lined trays.

Once frozen, transfer to freezer bags.

M E RI N G U E K I S S E S C H RI S T M A S C A K E Serves 14 Takes 2 hrs plus cooling Cost per serve 57p 1 large egg white, at room temperature 90g caster sugar 15g tube extra-strong red food colour gel 300g ready-to-use vanilla-flavoured frosting 800g round fruit cake (un-iced) silver edible glitter You will also need A small paintbrush, 3 disposable piping bags with star and round nozzles, palette knife

1 Preheat the oven to gas ¼, 110°C, fan 90°C. In a very clean bowl, whisk the egg white to stiff peaks. Add the caster

sugar, 1 tsp at a time, whisking well after each addition. Once the sugar has been incorporated, continue to whisk until the meringue is smooth and glossy.

2 Secure nonstick baking paper to 2 baking trays with a little meringue mix under each corner. Fit a disposable piping bag with a star-tipped nozzle, then trim the bag to 10cm in length.

3 Using a small paintbrush, brush thin lines of food colouring inside the bag.

Spoon 2 tbsp meringue into the bag; carefully push down until it reaches the end of the nozzle. Pipe small rosettes (5mm-2cm) onto the baking paper, 2cm apart, until the bag is empty.

4 Using a round-tipped nozzle and a fresh piping bag striped with food colouring, repeat with more meringue.

Finally, in a clean bag without any food colouring, pipe plain kisses with the round tip, then a star tip. Bake until the

meringues come away cleanly from the paper. The smaller kisses will bake faster than larger ones, so check after 1 hr, remove meringues that are done, then return the trays to the oven for another 10 mins and check again. Transfer the cooked meringues to a wire rack to cool.

5 Put the cake upside down on a stand.

Stir the frosting, then use a palette knife to spread it all over the the cake.

Top two-thirds of the cake with kisses.

Cover the undecorated part with baking paper while you crumble over extra meringue and dust with glitter.

Remove the paper to serve.

Each serving contains Energy

1291kJ 306kcal 15%

Fat

Saturates

Sugars

Salt

9g 5g 44g 0.3g 13% 23% 49% 5%

of the reference intake. See page 8.

Carbohydrate 54g Protein 2g Fibre 1g

95

Putting your feet up.

Madeleine moment

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Retain receipt. See website for full T&Cs.

GET CREATIVE

S N O W Y F O RE S T C H RI S T M A S C A K E Serves 14 Takes 45 mins plus 24 hrs drying Cost per serve 50p

Note You need to start the decoration at least a day ahead of serving

RECIPES HOLLY BELL PHOTOGRAPHY TOBY SCOTT FOOD STYLING EMMA JANE FROST PROP STYLING REBECCA NEWPORT * Don’t make the trees if serving vulnerable groups – babies, toddlers, pregnant women, the elderly or people who are unwell

800g round fruit cake (un-iced) 50g apricot jam 350g marzipan 1 egg white 2 tbsp caster sugar 5 large rosemary sprigs 200g ready-to-use royal icing 8 pistachios, shelled and finely chopped icing sugar, for dusting You will also need palette knife

1 Put the cake on a board and cover with jam and marzipan as per step 2 of the penguin cake on p93, rolling out the marzipan to a circle rather than an oval. Leave for 24 hrs to harden.

2 Meanwhile, beat the egg white* in a bowl with a fork until frothy, and scatter the caster sugar on a plate.

Trim 5 rosemary sprigs to varying lengths, then dip into the egg white, stalk first. Allow the excess egg white to drip off, then roll in the sugar and place on a baking tray lined with nonstick baking paper.

Leave to dry for at least 1 hr or overnight.

3 Put the royal icing in a bowl, stir to loosen, then spoon on top of the cake. Use a palette knife to spread the icing over the top to a thickness of 1cm, then ease it down the sides to provide a thin covering of

about 3mm. Using a cake smoother or palette knife, smooth around the sides in one continuous movement, turning the cake board as you go.

Use the back of a spoon to create peaks on top.

4 Push the frosted rosemary sprigs upside down into the icing to make trees.

Scatter the nuts around the base of the trees and sieve a little icing sugar over the top to resemble snow. Remove the rosemary before eating.

Each serving contains Energy

1576kJ 373kcal 19%

Fat

Saturates

Sugars

Salt

9g 3g 60g 0.2g 13% 17% 66% 4%

of the reference intake. See page 8.

Carbohydrate 69g Protein 4g Fibre 2g

97

COOK SMART

Everyday easy Stock your freezer with these crowd-pleasing meals and youâ&#x20AC;&#x2122;ll have delicious dinners to hand during the busy festive season

B e e f, s w e d e & barley pie

( re c i p e o n p1 02 )

For more tasty midweek meals, visit tesco.com/realfood

99

Spicy lentil stew

( re c i p e o n p1 02 )

100

For more tasty midweek meals, visit tesco.com/realfood

COOK SMART

C r is p y c h i c ke n w i t h c r e a my m u s h r o o m s & b r a is e d l e e k s ( re c i p e o n p1 02 )

101

Serves 4 Takes 1 hr 5 mins Cost per serve £1.39 2 tbsp olive oil 2 onions, thinly sliced 250g closed cup mushrooms, thinly sliced 8 skin-on, bone-in chicken thighs 400ml chicken stock, made using 1/2 a stock cube 100ml half-fat crème fraîche 2 heaped tsp Dijon mustard 1½ tsp cornflour 1 tbsp roughly chopped parsley, to serve For the braised leeks 2 leeks, rinsed, outer layer discarded, quartered lengthways with root left intact

1 Preheat the oven to gas 6, 200°C, fan 180°C. Heat 1 tbsp oil in a large frying pan over a medium heat and add the onions. Cook for 15-20 mins until softened and lightly golden.

Transfer to a roasting tin and set aside.

2 Add the mushrooms to the pan and turn the heat up to high. Cook for 8-10 mins until soft, then add to the roasting tin.

3 Season the chicken thighs, add to the pan and reduce the heat to medium-high. Cook skin side down for 10 mins or until the skin is golden and crisp. Turn and cook for a further 5 mins. Transfer to the roasting tin and wipe the pan clean with kitchen paper.

4 Pour the chicken stock into the roasting tin and roast for 25 mins or until the chicken is cooked through.

5 Meanwhile, heat the remaining oil in the frying pan over a medium-high heat. Add the leeks, cut side down, and cook for 4 mins or until lightly golden. Using tongs, turn the leeks so the cut sides face up, then pour in 150ml hot water. Cover and simmer for 15-20 mins until tender.

6 Transfer the chicken to a plate and cover with foil to keep warm. Put the mushrooms, onions and cooking juices in a saucepan, then stir in the crème fraîche, mustard and cornflour. Season to taste. Simmer for 2-3 mins until thickened.

7 Divide the chicken and sauce between plates and serve the leeks alongside. Garnish with the parsley and a twist of black pepper.

TO FREEZE Prepare until the end of step 6, omitting step 5. Cover the chicken in foil, leave to cool, then put in a freezerproof container on top of the cooled sauce*.

TO REHEAT Remove from the freezer the day before you want to eat and defrost in the fridge. Preheat the oven to gas 4, 180°C, 102

fan 160°C. Put in a roasting tin, cover with foil and pierce it a few times. Heat for 25 mins while you cook the leeks, then remove the foil and roast for a further 10-15 mins until the chicken is piping hot and the skin is crisp.

Each serving contains Energy

2214kJ 533kcal 27%

Fat

Saturates

40g 14g 56% 70%

Sugars

Salt

7g 8%

1.3g 22%

of the reference intake. See page 8.

Carbohydrate 12g Protein 33g Fibre 2g

B E E F, SW E D E & B A RL E Y P I E Serves 6 Takes 2 hrs 25 mins Cost per serve £1.21 1 tbsp olive oil 400g diced beef 3 tbsp plain flour 1 large carrot, scrubbed and cut into small chunks 1 onion, roughly chopped 500g swede, peeled and cut into small chunks 700ml beef stock, made with 1 stock cube 1 bay leaf 3 thyme sprigs 100g pearl barley, rinsed 375g pack ready-rolled light puff pastry 1 egg yolk, beaten 220g pack green beans, steamed

1 Heat the oil in a large saucepan over a medium-high heat. Toss the beef with 2 tbsp flour and season. Fry in batches for 5 mins or until browned all over. Remove from the pan and set aside.

2 Fry the carrot, onion and swede in the same pan for 10 mins or until starting to colour. Return the beef to the pan. In a small bowl, gradually mix 50ml of the stock into the remaining flour, until combined. Add to the pan along with the remaining stock, the bay leaf and thyme. Bring to the boil, then cover and simmer on a low heat for 1 hr.

3 Add the barley, cover again and simmer for 1 hr or until the meat is tender and the barley is just cooked. Tip into a 24cm round pie dish, discarding the bay and thyme. Leave to cool to room temperature. Meanwhile, preheat the oven to gas 6, 200°C, fan 180°C. 4 Unroll the puff pastry, discarding the paper.

Roll out until large enough to cover the pie dish, if needed. Crimp the edges and use a knife to make a cross in the centre. Re-roll any leftover pastry to make a decorative shape, if you like, then put on top of the pie. Brush all over with the beaten egg, then bake for 45 mins until golden and puffed up. Leave to rest for 10 mins. Serve with the green beans.

For more tasty midweek meals, visit tesco.com/realfood

TO FREEZE Prepare to the end of step 3, then leave the filling to cool completely. Cover with the pastry, without brushing with egg, then wrap in nonstick baking paper and foil*.

TO REHEAT Remove from the freezer, unwrap and defrost in the fridge overnight. Brush with egg and bake as instructed in the recipe.

Each serving contains Energy

2051kJ 488kcal 24%

Fat

Saturates

Sugars

Salt

18g 8g 11g 1.3g 25% 38% 12% 21%

of the reference intake. See page 8.

Carbohydrate 61g Protein 23g Fibre 4g

SPICY LENTIL STEW Serves 4 Takes 1 hr Cost per serve 52p 1 tbsp olive oil 1 large carrot, scrubbed and diced 2 celery sticks, trimmed and diced 250g white potatoes, peeled and diced pinch crushed chillies 1 garlic clove, crushed 3 tomatoes, roughly chopped 250g lentilles vertes, rinsed 500ml reduced salt vegetable stock 4 tbsp low-fat natural yogurt, to serve 1 tbsp chopped parsley, to serve

1 Heat the oil in a large saucepan over a medium-high heat. Add the carrot, celery and potatoes, and cook, stirring, for around 15 mins or until golden. Add the chilli and garlic and cook for a further 1 min.

2 Stir in the tomatoes and lentils. Add the vegetable stock and 500ml hot water and bring to the boil, then cover and simmer for 25-30 mins until the lentils are just tender.

3 Transfer a large ladleful of the lentils to a large jug or bowl and use a hand blender to blitz until smooth. Pour back into the pan and season to taste. Ladle into bowls, top with a dollop of yogurt and scatter with the parsley.

TO FREEZE Leave to cool completely before pouring into a freezerproof container* (without the yogurt or parsley).

TO REHEAT Remove from the freezer 1 hr before cooking. Reheat in a large saucepan, covered, over a low-medium heat for about 20 mins, stirring frequently, until piping hot.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

1272kJ 300kcal 15%

5g 7%

1g 5%

7g 8%

0.9g 15%

of the reference intake. See page 8.

Carbohydrate 48g Protein 18g Fibre 4g High in protein; low in saturates; source of vitmin B6

*Once reheated from frozen, eat on the same day. Do not reheat any of these recipes a second time. Cool each dish as quickly as possible before freezing

C RI S P Y C H I C K E N W I T H C RE A M Y M U S H RO O M S & B R A I S E D L E E KS

COOK SMART

SMOKED SALMON & P O TAT O TA R T Serves 6 Takes 1 hr plus resting Cost per serve £1.43 375g pack ready-rolled light shortcrust pastry 400g miniature potatoes, scrubbed 100ml half-fat crème fraîche 150ml milk 2 eggs 1 tbsp roughly chopped dill 3 spring onions, trimmed and finely sliced 180g pack hot smoked salmon fillets 80g pack watercress, spinach and rocket salad extra-virgin olive oil, for drizzling

1 Preheat the oven to gas 6, 200°C, fan 180°C. Roll out the pastry to fit a tart tin 21cm wide and 4cm deep. Line the tin with the pastry, then prick the base all over with a fork. Place a scrunchedup piece of baking paper over the pastry and fill with baking beans. Bake for 15 mins, then remove the beans and bake for another 10 mins or until the pastry is just golden. Set aside and reduce the oven to gas 4, 180°C, fan 160°C. 2 Meanwhile, cook the potatoes in a pan of boiling water for 15 mins or until just tender. Drain, leave to cool, then cut into 0.5cm-thick slices.

3 In a jug, whisk the crème fraîche, milk, eggs and dill. Season and stir in the spring onions. Line the baked pastry case with the potatoes, pour over the egg mixture, then flake over the salmon, discarding the skin.

4 Bake for 30-35 mins until just set.

Remove from the oven and leave to rest for 10-15 mins. Serve with the salad and a drizzle of olive oil.

TO FREEZE Leave the cooked tart to cool completely, then freeze in the tin wrapped with baking paper and foil*.

TO REHEAT Preheat the oven to gas 4, 180°C, fan 160°C. Remove from the freezer, unwrap, then cover with foil and bake for 30 mins. Remove the foil, then bake for a further 15 mins or until piping hot. Leave to rest for at least 15 mins before serving.

Each serving contains Energy

1713kJ 408kcal 20%

Fat

Saturates

21g 9g 30% 43%

Sugars

Salt

4g 5%

1.0g 16%

of the reference intake. See page 8.

Carbohydrate 39g Protein 16g Fibre 3g

103

G RE E N V EG E TA B L E L A S AG N E Serves 4 Takes 45 mins Cost per serve 96p 350g broccoli, broken into florets 100g kale 100g spinach 30g unsalted butter 1 garlic clove, crushed 2 tbsp plain flour 650ml milk 75g Cheddar, coarsely grated 200g lasagne sheets For the salad 85g bag crispy salad 150g baby plum tomatoes, quartered 1 tbsp extra-virgin olive oil ½ tbsp cider vinegar

1 Preheat the oven to gas 6, 200°C, fan 180°C. Bring a pan of water to the boil. Add the broccoli, cook for 3 mins, then add the kale. Cook for 3 mins, drain, then stir through the spinach to wilt. Rinse under cold water, then drain thoroughly.

2 Heat the butter in a pan over a medium heat. Add the garlic and cook for 1 min before adding the flour. Cook

for 1 min, then gradually stir in the milk. Simmer for 2-3 mins until slightly thickened, then stir in 50g Cheddar.

3 Spoon a quarter of the cheese sauce on the bottom of a 20cm square freezerproof baking dish. Cover with a third of the lasagne sheets, then top with half the veg. Add another quarter of the sauce, another third of the lasagne sheets, then the remaining veg.

Top this with another quarter of the sauce, followed by the remaining lasagne sheets, then remaining sauce.

Sprinkle with the remaining Cheddar.

4 Cover with foil and bake for 40 mins or until golden and bubbling, removing the foil for the last 10 mins, 5 Meanwhile, toss the salad leaves with the tomatoes. Whisk the oil and vinegar in a jug, season, then drizzle over the salad. Serve with the lasagne.

TO FREEZE Make up to the end of step 3 then cover with foil and cook for 30 mins. Uncover, leave to cool completely, then wrap in foil and freeze*.

TO REHEAT Preheat the oven to gas 4, 180°C, fan 160°C. Remove from the freezer and bake straight from frozen for 45 mins. Remove the foil, and bake for a further 10 mins or until piping hot.

Each serving contains Energy

2099kJ 498kcal 25%

Fat

Saturates

Sugars

Salt

21g 11g 14g 0.9g 30% 53% 15% 16%

of the reference intake. See page 193.

Carbohydrate 59g Protein 23g Fibre 5g

Bright ideas

Revamp your midweek meals with our tricks and tips at tes.co/easymidweek 104

RECIPES JENNA LEITER PHOTOGRAPHY ANDREW BURTON FOOD STYLING BIANCA NICE PROP STYLING LUIS PERAL

COOK SMART

£1

*

TRY NEW SHARWOOD’S AUTHENTIC COOKING SAUCES

Promotion live from 15/11/2017 to 5/12/2017 (Indian range only). Subject to availability, selected stores.

*

Fresh ideas Make the run-up to Christmas easier with these quick and delicious meals for all

Upgrade weekend brunches and easy lunches with this new range from the bakery. There are lots to try, from wholesome Ancient Grain Toasting Muffins to punchy Harissa Pittas and vibrant Beetroot Tortilla Wraps… which will you choose?

*

For a lazy weekend brunch, enjoy the nutty flavours of Ancient Grain Toasting Muffins, 75p for 4 (19p each) – slice in half, toast and fill with grilled, halved cherry tomatoes, a drizzle of olive oil, sliced avocado and a poached egg*. Also available in store: Wholemeal Toasting Muffins, 50p for 4 (13p each) and Mature Cheddar Toasting Muffins, 95p for 4 (24p each).

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

GOOD MORNING

SNACK TIME For a light bite, toast and slice a selection of these exciting new pittas, Harissa Pitta, 90p for four (23p each) and Green Olive & Tapenade Pitta, 90p for 4 (23p each).

Serve with crunchy crudités and a couple of tasty dips. To make the whipped feta, crumble 200g feta cheese and stir in 3 tbsp Greek yogurt, add 1 tbsp olive oil, a large pinch of paprika and a splash of oil on top. To make the beetroot houmous, whizz together houmous, cooked beetroot and chopped parsley. Also available in store: Sourdough & Ancient Grains Pitta, 90p for 4 (23p each).

PROMOTION

KIDS’ CLUB These vivid wraps are great for rustling up packed lunches, and kids will love the bright colours. Spread a Beetroot Tortilla Wrap, £1 for 6 (17p each) with grated carrot, crumbled falafel, spinach, rocket, crumbled goat’s cheese and a drizzle of olive oil. Or load a green Spinach Tortilla, £1 for 6 (17p each) with 1 tbsp mayo, 2 slices of finest* Lemon & Herb Chicken Breast, £3/125g (£2.40/100g), finely chopped cucumber, red onion, natural yogurt, parsley, pomegranate seeds and a squeeze of lemon juice.

Roll up and pack in a lunchbox. Also available in store: Wholemeal Tortilla Wraps, 90p for 8 (11p each) and Corn Tortilla Wraps, 90p for 8 (11p each).

LUNCH IS SERVED

Products available in selected stores only

There’s nothing more comforting on a chilly winter’s day than a bowl of warming soup and a generous helping of bread. finest* Pea & Wiltshire Cured Ham Soup, £2.50/600g (42p/100g), is served with finest* Spinach & Thyme Loaf, £1.35/400g (34p/100g), and lashings of finest* Salted Normandy Butter £1.70/250g (68p/100g). Also available in store: finest* Dark Rye & Sunflower Cob £1.10/600g (18p/100g) and Multigrain Soft Farmhouse, 85p/800g (11p/100g).

Shop like a pro with Tesco Pay+ Collect one extra Clubcard point for every £4 you spend in Tesco until 14 January 2018.

Download the app Tesco Pay+ is operated by Tesco Bank Apple, the Apple logo, and iPhone are trademarks of Apple Inc, registered in the U.S. and other countries. App Store is a service mark of Apple Inc. Google Play is a trademark of Google Inc. Additional terms and conditions One point for every £4 spent (£4 minimum) in each Tesco Pay+ transaction in Tesco and Tesco Petrol Filling Stations. Points will be added to a future Clubcard statement. The Tesco Clubcard Scheme is administered by Tesco Stores Limited, Tesco House, Shire Park, Kestrel Way, Welwyn Garden City AL7 1GA, who are responsible for fulfilling points.

TROLLEY DASH

MEAL MATHS The lead-up to Christmas is always busy, so make mealtimes simpler with these speedy yet satisfying suppers, ready in 15 minutes or less

Serves 4 Cost per serve £2.51

Sausages with caramelised leeks & sweet potato mash

Heat ½ tsp olive oil in a frying pan over a medium heat, add a 375g pack Pork Chipolatas and cook for 12-15 mins, turning, until browned and cooked through.

Meanwhile, in a separate frying pan, heat 1 tsp olive oil and a knob of butter until bubbling.

Add 2 sliced Leeks and the chopped leaves of ½ x 30g pack fresh Thyme, and cook for 8 mins or until soft. Heat a 350ml pack finest* Onion & Shallot Gravy in a pan. Heat 2 x 400g packs Sweet Potato Mash to pack instructions and serve with the sausages, leeks and gravy.

Each serving contains Energy

2249kJ 537kcal 27%

Fat

Saturates

Sugars

Salt

29g 13g 19g 2.7g 42% 64% 21% 46%

of the reference intake. See page 8.

Carbohydrate 44g Protein 23g Fibre 7g

For more quick meal ideas, visit tesco.com/realfood

109

TROLLEY DASH Serves 2 Cost per serve £1.66

Cheat’s beetroot & goat’s cheese risotto Heat a knob of butter in a saucepan and add ½ a chopped Onion and a handful chopped Thyme leaves. Cook for 5 mins or until softened.

Add a 250g pack microwave Wholegrain Rice and 60ml water.

Simmer for 4 mins, then stir through a 180g pack chopped finest* Spicy Sweetfire Baby Beetroot and cook for 2 mins more. Season, dot with 70g Goat’s Cheese and sprinkle over extra thyme to serve.

Each serving contains Energy

1867kJ 445kcal 22%

Fat

Saturates

Sugars

Salt

16g 9g 21g 1.1g 23% 45% 23% 19%

RECIPES CAROLINE MORRISH PHOTOGRAPHY GARETH MORGANS FOOD STYLING BECKS WILKINSON PROP STYLING REBECCA NEWPORT

of the reference intake. See page 8.

Carbohydrate 61g Protein 11g Fibre 7g

Griddled chicken & lemon grains Place Chicken Breast Fillets from a 300g pack between 2 sheets of clingfilm and bash with a rolling pin. Mix the zest of 1 Lemon with 2 tsp olive oil and rub over the chicken. Season. Cook in a frying pan over a high heat for 10-12 mins or until cooked through, turning halfway.

Meanwhile, boil 100g Green Beans for 3-4 mins until tender. Drain and set aside. In a pan, cook 125g halved Baby Plum Tomatoes over a low heat for 1 min. Add a 250g pack MediterraneanInspired Grains, the juice of the lemon and 1 tbsp water, and simmer for 3 mins.

To serve, cut the chicken into slices and serve with the grains and green beans.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

1701kJ 404kcal 20%

8g 12%

2g 8%

7g 7%

1.2g 21%

of the reference intake. See page 8.

Carbohydrate 35g Protein 44g Fibre 11g Low in fat; source of vitamin B3; high in protein

Serves 2 Cost per serve £2.58

For more quick meal ideas, visit tesco.com/realfood

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TROLLEY DASH Serves 4 Cost per serve £1.54

Meatballs ‘bravas’

On a baking sheet, grill 2 x 350g packs Crispy Potato Slices under a medium-hot grill for 15 mins or until golden. Meanwhile, heat 1 tsp olive oil in a frying pan.

Fry a 336g pack Lamb Meatballs over a high heat for 4 mins, turning often, until browned. Add a 500g carton Italian Tomato Passata, cover and simmer for 10 mins or until cooked through. Stir through ½ x 30g pack chopped Flat-Leaf Parsley. Serve with the potatoes, a spoonful of Aioli and more parsley.

Energy

3010kJ 722kcal 36%

Fat

Saturates

Sugars

Salt

45g 10g 11g 1.6g 64% 50% 12% 27%

of the reference intake. See page 8.

Carbohydrate 58g Protein 20g Fibre 5g

Serves 2 Cost per serve £1.57

Grilled d mackerel with garlicky lentils

Heat 1 tsp olive oil in a frying pan over a medium heat.

Season a 180g pack Mackerel Fillets and fry for 2-3 mins each side until cooked. Set aside. Add 1 finely chopped Garlic clove to the pan and half a deseeded, chopped Red Chilli. Add ½ x 240g pack Cabbage Medley, a splash of water and a drained 390g tin Green Lentils. Cook for 3 mins, then season and serve topped with the fish and a sprinkle of sliced red chilli.

Each serving contains

Each serving contains Energy

Fat

1539kJ 368kcal 18%

Saturates

20g 5g 28% 23%

Sugars

Salt

4g 4%

1.1g 18%

of the reference intake. See page 8.

Carbohydrate 19g Protein 28g Fibre 2g High in omega-3 fatty acids; source of vitamin C; high in protein; source of folate

Quick broccoli cheese

Serves 4 Cost per serve 65p

Cook 300g Conchiglie Pasta in a large pan of boiling water for 10 mins, adding 300g frozen Broccoli Florets to the pan for the last 4 mins. Drain and return to the pan. Stir in a 350g tub Cheese Sauce and 5 chopped Sundried Tomatoes; season. Transfer to an ovenproof baking dish, top with 40g grated Mature Cheddar and cook under a very hot grill for 5 mins or until golden and bubbling.

Each serving contains Energy

1864kJ 441kcal 22%

Fat

Saturates

12g 7g 17% 34%

Sugars

Salt

8g 9%

1.2g 20%

of the reference intake. See page 8.

Carbohydrate 68g Protein 18g Fibre 8g

112

More online For more quick, easy recipes and videos, visit tes.co/mealmaths

Food for friends Whether you need a sharing feast or a light lunch on Boxing Day, our elegant buffet will hit the sp ot

114

BOXING DAY

F I G & S H A L L O T B RE A D W I T H HONEY-BAKED CAMEMBERT Serves 12 Takes 1 hr 15 mins plus proving Cost per serve 84p

500g strong white bread flour, plus extra for dusting 7g fast-action dried yeast 25g butter 1 tbsp olive oil 250g shallots, halved 125g dried figs, chopped handful basil leaves 2 x 250g whole Camembert or 3 x 190g ripe and ready Brie 1 tbsp clear honey 1 tbsp pine nuts 3 thyme sprigs, leaves chopped 1 Mix the flour, yeast, a pinch of sugar and 1 tsp salt in a large bowl. Mix in 350ml lukewarm water to make a soft but not too sticky dough. Knead on a lightly floured surface for 10 mins until smooth and elastic. Transfer to a large oiled bowl and cover with a clean tea towel. Leave to rise for 1 hr or until doubled in size.

2 Meanwhile, heat the butter and olive oil in a large frying pan and cook the

shallots over a low heat for 15 mins, stirring occasionally, until caramelised.

Set aside to cool.

3 Briefly knead the dough again, then roll out on a floured surface to a 25 x 35cm rectangle. Spoon over the shallots (reserving any pan juices), leaving a 2cm border along one of the long edges. Scatter over the figs and basil, then roll the dough up like a Swiss roll towards the border.

4 Cut into 12 equal pieces and place cut-side up, fairly close together, on a greased baking sheet. Cover with oiled clingfilm and leave to rise for 30 mins or until the pieces have joined together. Preheat the oven to gas 6, 200°C, fan 180°C. Brush the top with the shallot pan juices and bake for 20 mins until golden. Cool slightly on a wire rack, then scatter over the basil.

5 Meanwhile, put the cheeses into snug-fitting baking dishes. Bake for 15 mins, then score the rinds, drizzle with the honey, and scatter over the pine nuts and thyme. Return to the oven for 10 mins, then serve.

Each serving contains Energy

2135kJ 507kcal 25%

Fat

Saturates

Sugars

Salt

22g 13g 11g 1.4g 32% 64% 12% 23%

of the reference intake. See page 8.

Carbohydrate 61g Protein 21g Fibre 2g

For more delicious festive recipes, visit tesco.com/realfood

115

BOXING DAY

Serves 12 freeze with or without the topping for up to 1 month Takes 1½ hrs plus cooling Cost per serve £1.66 2 tbsp olive oil 4 chicken breasts (700g), cut into chunky pieces 65ml dry sherry 1 onion, finely chopped 2 celery sticks, trimmed and finely chopped 3 garlic cloves, finely chopped 25g pack dried porcini mushrooms, soaked in hot water for 10 mins 125g pack shiitake mushrooms, sliced 250g pack chestnut mushrooms, sliced 10g thyme sprigs, leaves picked pinch freshly grated nutmeg 100ml low-fat crème fraîche 100g Stilton, roughly chopped butter, for greasing For the pastry 400g plain flour, plus extra for dusting 3 rosemary sprigs, leaves picked and very finely chopped 200g cold butter, cut into small cubes 1 egg, lightly beaten For the cranberry topping 350g fresh or frozen cranberries 1 large orange, juiced 50ml port 1 cinnamon stick pinch freshly grated nutmeg 100g soft brown sugar rosemary sprigs, to garnish

1 First make the pastry. Mix the flour, a pinch of salt and the rosemary in a large bowl. Add the butter and rub in with your fingertips until you have a breadcrumb-like consistency. Drizzle in 2 tsp ice-cold water and bring the mix together to form a dough, adding a drop more water if necessary. Cut off a third, then wrap both pieces in clingfilm and put them in the fridge while you make the filling.

2 Heat half the olive oil in a large heavy-based casserole dish over a medium heat and add the chicken.

Season and cook for about 10 mins or until the chicken is beginning to brown, then transfer to a bowl with a slotted spoon and set aside. Add 1 tbsp of the sherry to deglaze the pan, using

116

a wooden spoon to scrape up all the bits. Pour over the chicken then return the pan to the heat. Add the remaining oil, the onion and celery, and cook for 8 mins or until soft. Stir through the garlic and cook for a further 2 mins.

3 Drain and chop the porcini mushrooms (straining and reserving the juices) and stir into the pan, along with the shiitake and chestnut mushrooms, and the thyme. Cook for 3 mins, then add the reserved porcini juices and remaining sherry. Return the chicken to the pan, increase the heat to medium–high and cook for 20 mins or until the liquid has reduced by half. Stir in the nutmeg, crème fraîche and Stilton, season again and cook for a further 2 mins. Remove from the heat and let the mixture cool completely – it will thicken as it cools.

4 Meanwhile, preheat the oven to gas 6, 200°C, fan 180°C. Grease a 24cm round x 4cm-deep loosebottomed, non-fluted tart tin. On a lightly floured board, roll out the larger piece of pastry and trim so that it’s 5cm wider than the tin all the way around. Reserve the trimmings.

Transfer the pastry to the tin, letting it overlap the edges. Line with baking paper and baking beans, and bake for 15 mins or until the edges are just beginning to turn golden. Remove from the oven, remove the beans and paper, and leave to cool completely.

5 Spoon the filling into the pastry case and level the top. Roll out then trim the remaining pastry, so it’s slightly larger than the tin. Reserve the trimmings. Dampen the edges of the pastry case with water, then lay the pastry lid on top. Press to seal, then neaten the edges. Cut thin strips from some of the leftover pastry and twist.

Sit these neatly around the edge of the pie to create a raised edge, so the cranberry topping can sit on top.

6 Brush the whole pie with beaten egg (reserving some for the decoration) and bake for 35-40 mins until golden brown. Meanwhile, roll out the pastry trimmings and cut out about 10 shapes using snowflake cutters. Put them on a baking tray, brush with the reserved egg and bake for the last 15 mins of the pie’s cooking time. Remove the pie from the oven, leave to cool completely, then remove from the tin

and transfer to a serving plate.

Transfer the snowflakes to a cooling rack and leave to cool completely.

7 While the pie is baking, make the cranberry topping. Put all of the ingredients except the rosemary in a large pan and simmer for 15-20 mins or until thickened. Remove from the heat and leave to cool completely.

Spoon over the pie to cover, top with the pastry snowflakes and garnish with rosemary sprigs.

Each serving contains Energy

1874kJ 448kcal 22%

Fat

Saturates

Sugars

Salt

23g 12g 12g 0.7g 32% 61% 14% 11%

of the reference intake. See page 8.

Carbohydrate 40g Protein 22g Fibre 2g

ROA S T E D B E E T RO O T, FENNEL & APPLE SALAD WITH HOT SMOKED SALMON Serves 8 Takes 1 hr 5 mins Cost per serve £1.53 600g purple or golden beetroot (or a mixture), trimmed and scrubbed 1 large fennel bulb, trimmed 2 garlic cloves, unpeeled 2 tbsp olive oil 2 apples, cored and thinly sliced 2 x 100g packs hot smoked salmon flakes with honey 85g bag watercress 1 tbsp crème fraîche 1 tbsp horseradish sauce

1 Preheat the oven to gas 5, 190°C, fan 170°C. Slice the beetroot and fennel into wedges and put in a roasting tin with the garlic. Drizzle over the oil and season. Roast for 45 mins until tender, then remove from the oven and leave to cool.

2 Arrange the beetroot, fennel, apples, salmon and watercress on a serving platter. Squeeze the flesh from the garlic cloves and mix with the crème fraîche, horseradish and 1 tbsp water; season to taste. Drizzle over the top of the salad to serve.

Each serving contains Energy

Fat

Saturates

570kJ 136kcal 7%

6g 9%

1g 7%

Sugars

Salt

11g 0.6g 12% 9%

of the reference intake. See page 8.

Carbohydrate 12g Protein 8g Fibre 1g High in protein; rich in folate

RECIPES HEATHER WHINNEY, JENNY WHITE PHOTOGRAPHY TOM REGESTER FOOD STYLING BIANCA NICE PROP STYLING JENNY IGGLEDEN

C H I C K E N , M U S H RO O M & C R A N B E RRY P I E

Yankee Candle ADV

PROMOTION VERSION

Burning bright

REPRO OP

From b old and refreshing to sof t and spicy, this sele c tion of scente d c andles will f ill your home with Christmassy aromas

SUBS ART PRODUCTION CLIENT

BLACK YELLOW MAGENTA CYAN

SCENTS OF CHRISTMAS

• If you like the idea of layering festive scents around the home, a few gently twinkling votive candles are ideal – and they last for up to 15 hours each. Why not help friends and family discover their favourite scent with a gorgeous gift set? Yankee Candle Home Inspiration Votive Candle 8 pack, £12; Votive Candle 4 pack, £6

• Enjoy the fragrance of wax melts in one of these stylish ceramic warmers. A tea light below warms and melts the cubes, which produce an aromatic scent in minutes, that lasts for up to eight hours. Yankee Candle Home Inspiration Wax Melt Warmer, £12

*Never leave a burning candle unattended

S

weet vanilla, warming cinnamon, alpine woods or heady spices – what fragrance do you associate with Christmas? Yankee Candle Home Inspiration has a scent for every mood, so you can discover your favourite and fill your home with festive aromas.

Choose from a range of seasonal scents, including Candy Cane Forest, pictured below, releasing a blast of cool peppermint; Sunlight on Snow, a serene blend of white musk and sandalwood; and Oh Christmas Tree, which will give your room the refreshing fragrance of pine needles. The Yankee Candle Home Inspiration apothecarystyle glass jar is easy to use and looks stylish placed around your home. With fragrance in every burn*, you just have to find the ones you like the best to give your home some Christmas spirit. Yankee Candle Home Inspiration Jars, large, £14/538g; medium, £10/340g

Discover your favourite

Find Yankee Candle Home Inspiration in store or online at tesco.com/direct

91TOM1712107.pgs 18.10.2017 15:59

FESTIVE DRINKS

THE SPIRIT OF

CHRISTMAS These infused spirits take minutes to make – bottle them up a few weeks before the big day and you’ll have per fect Christmas gifts A p p l e, p e a r & rosemar y gin P ink grapefruit & Pomegranate vo dka C h r is tm a s p u d d i ng r u m

119

A P P L E , P E A R & RO S E M A RY G I N Makes about 700ml Takes 10 mins plus 23 days infusing Cost per serve 31p 1 ripe but firm pear 1 dessert apple 700ml gin 1 rosemary sprig

1 Wash the fruit in warm water; dry well.

Thinly slice, removing cores and stems.

Put in a 1ltr jar or bottle*. Top up with gin.

2 Seal the jar and store in a cool, dark place for 3 weeks, shaking every couple of days to help infuse.

3 Push the rosemary sprig down into the gin until it’s covered. Seal and store for a further 2 days.

4 Strain through a sieve into a jug, then through a coffee filter or muslin-lined sieve into 1 large or several small bottles or jars*. Seal and decorate.

Cocktail tip Shake 25ml in an ice-filled cocktail shaker with 1 tsp dry vermouth.

Serve with a twist of lemon zest.

Each 25ml serving contains Energy

Fat

Saturates

Sugars

Salt

240kJ 58kcal 3%

0g 0%

0g 0%

0g 0%

0.0g 0%

of the reference intake. See page 8.

Carbohydrate 0g Protein 0g Fibre 0g

with a cinnamon stick, orange zest and a cocktail cherry.

Each 25ml serving contains Energy

Fat

Saturates

Sugars

Salt

233kJ 56kcal 3%

1g 1%

0g 0%

1g 1%

0.0g 0%

of the reference intake. See page 8.

Carbohydrate 1g Protein 0g Fibre 0g

C H RI S T M A S P U D D I N G RU M

P I N K G R A P E F RU I T & P O M E G R A N AT E VO D K A

Makes about 700ml Takes 20 mins plus 1 week infusing Cost per serve 40p

Makes about 700ml Takes 10 mins plus 4½ weeks infusing Cost per serve 27p

100g pecans 1 large orange, peel pared into thick strips 75g dried cranberries 1 cinnamon stick 700ml white rum

160g pomegranate seeds 700ml unflavoured vodka 1 pink or red grapefruit

1 Heat a dry frying pan over a low heat, add the pecans and toast for 8-10 mins until lightly golden. Cool, then put in a colander and tap gently to remove any flakes.

2 Put the nuts in a 1ltr jar or bottle* with the peel, cranberries and cinnamon.

3 Pour over the rum and seal tightly.

Store in a cool, dark place for 1 week, gently shaking every day to help infuse.

4 Strain through a sieve into a jug, then through a coffee filter or muslin-lined sieve into 1 large or several small bottles or jars*. Seal and decorate.

Cocktail tip Shake 50ml in an ice-filled cocktail shaker with 50ml pineapple juice and 30ml coconut cream. Serve

1 Put the pomegranate seeds in a 1ltr jar or bottle* and pour over the vodka.

Seal the jar tightly and store in a cool, dark place for 4 weeks, gently shaking occasionally to help infuse, until the vodka is a pretty pink colour.

2 Pare the grapefruit peel into thin strips with a veg peeler and remove the pith. Slice the flesh, then stir the peel and slices into the vodka. Seal and store for a further 3 days to infuse.

3 Strain through a sieve into a jug, then through a coffee filter or muslin-lined sieve into 1 large or several small bottles or jars*. Seal and decorate.

Cocktail tip Pour 25ml into a cocktail glass and top up with fizz.

Each 25ml serving contains Energy

Fat

Saturates

Sugars

Salt

236kJ 57kcal 3%

0g 0%

0g 0%

0g 0%

0g 0%

of the reference intake. See page 8.

Carbohydrate 0g Protein 0g Fibre 0g

120

For more Christmas tipples, visit tesco.com/realfood

RECIPES LOUISE PICKFORD PHOTOGRAPHY GARETH MORGANS FOOD STYLING KATHY KORDALIS PROP STYLING MORAG FARQUHAR * Jars and bottles should be sterilised before use. To sterilise, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.

FESTIVE DRINKS

PROMOTION

Little extras

Put the finishing touches to your festive preparations with treats for your pets, plus scents to keep your home smelling fresh

HEAVEN SCENT

Get rid of any whiffy pet odours with these lightly spiced, fruity home scents.

Try the Frosted Cranberry Candle, £1.50, on the mantelpiece, or the Frosted Cranberry Reed Diffuser, £3, in halls or bedrooms. To get the whole house smelling merry and bright, spritz the Frosted Cranberries & Freesia Aerosol, £1.50, throughout.

M

ake sure the animals in your life don’t get left out this Christmas with these fun edible gifts. Set tails wagging with the Advent Calendar For Dogs with Treats, £3/130g (£2.31/100g) and For Cats with Treats, £3/180g (£1.67/100g), both packed with tasty surprises. Dogs can sniff out these handmade Mince Pies For Dogs, £2.50/80g (£3.13/100g) or Christmas Pudding Biscuits For Dogs, £2.50/120g (£2.08/100g), or maybe they’ll enjoy crunching on Luxury Biscuits For Dogs, £5.50/400g (£1.40/100g). And even the fussiest feline will be feeling festive with the Christmas Cracker For Cats with Treats, £3/50g (£6/100g), full of turkey and cranberry flavoured treats.

The countdown begins Find all of these products in store in the household and pets aisle

*28g (about 23 almonds). © 2017 Almond Board of California. All rights reserved.

CURB YOUR CRAVINGS. 160 CALORIES. *

A deliciously satisfying crunch to keep you on track.

ALMONDS. SNACKING GOOD.

DELICIOUS GIFTS

Good enough to eat

Cost per gift information is correct at the time of going to print

What’s b etter tha n a homema de gif t?

O ne you c an eat, of course! And ea ch of these costs les s than £5 to make

123

Makes 14 Takes 1 hr plus cooling Cost per gift £2.22 150g self-raising flour 1 tsp dried oregano 30g sundried tomatoes from a 100g pack (without oil), finely chopped 1 tbsp light brown sugar 50g green olives, roughly chopped 40g Parmesan or vegetarian hard cheese, finely grated 60ml extra-virgin olive oil 1 large egg

1 Preheat the oven to gas 4, 180°C, fan 160°C. In a bowl, mix the flour, oregano, tomatoes, sugar, olives and 30g cheese.

2 Whisk the oil and egg in a jug, then add to the bowl. Mix into a soft dough, then transfer to a lined baking tray. Shape into a 25 x 7cm log. Sprinkle with the remaining cheese and bake for 20 mins.

3 Remove and cool for 10 mins. Reduce the oven to gas 3, 170°C, fan 150°C. Cut into 14 x 1.5cm-thick slices, then put cut-side up and spaced apart on the tray and bake for 20 mins.

4 Remove and cool on the tray until hardened. Store in an airtight tin for

up to 1 week. Package in a box or bag up to 2 days before giving.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

457kJ 109kcal 5%

7g 9%

2g 8%

1g 1%

0.2g 4%

of the reference intake. See page 8.

Carbohydrate 10g Protein 3g Fibre 1g

RE D O N I O N , P O R T & C R A N B E RRY M A RM A L A D E Makes 1 x 350g jar Takes 40 mins plus cooling Cost per gift £4.09 1 tbsp oil 500g red onions, very thinly sliced 100g light brown sugar 1 tsp dried thyme 30g dried cranberries 25ml red wine vinegar 50ml ruby port or cranberry juice

1 Heat the oil in a large saucepan, add the onions and a good pinch of salt.

Cover and cook gently for 10 mins,

HOST HELPS

You can pair these two gifts to make a cheese-lovers’ gift set (as on the previous page), but they work just as well as individual presents.

124

For more edible gifts, visit tesco.com/realfood

stirring occasionally. Add the sugar, thyme and cranberries. Cook, covered, for 10 mins.

2 Add the vinegar and port or cranberry juice and boil, uncovered, for 10-12 mins until the liquid is nearly evaporated and the onions are soft. Cool, then transfer to a sterilised jar* and seal.

3 Store in a cool, dark place for up to 6 months. Once opened, keep chilled in the fridge and use within 1 month.

Each 1 tsp serving contains Energy

Fat

Saturates

32kJ 8kcal 0%

0g 0%

0g 0%

Sugars

Salt

2g <0.1g 2% 0%

of the reference intake. See page 8.

Carbohydrate 2g Protein <1g Fibre <1g

* To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry

SAVOURY BISCOT TI

DELICIOUS GIFTS

A dark, rich twist on a Christmas favourite B L AC K F O RE S T MINI MINCE PIES Makes 24 (3 gift batches of 8) freeze without glitter Takes 50 mins plus chilling and cooling Cost per gift £2.05 200g plain flour 50g cocoa powder 125g chilled butter, diced 30g light brown sugar 4 tbsp milk 411g jar mincemeat 100g pack dried cherries 2 tbsp cherry brandy (optional) gold edible glitter or icing sugar, to decorate

HOST HELPS

Don’t use flour when you roll out the dough, as it will weaken the rich chocolate colour.

1 Make the pastry by combining the flour and cocoa in a bowl. Add the butter and rub together until the mixture resembles fine breadcrumbs.

Stir in the sugar. Add the milk and use a cutlery knife to stir until the mixture clumps, then use your hands to bring it together. Wrap in clingfilm and chill for 1 hr.

2 Preheat the oven to gas 6, 200°C, fan 180°C. Roll the dough between 2 pieces of clingfilm to a thickness of 3-4mm. Cut out 24 x 6cm-wide circles and put in two 12-hole mini muffin tins. Use a 5-6cm star or snowflake cutter to cut out 24 snowflake or star shapes and set aside; re-roll the pastry as necessary.

3 Mix the mincemeat, cherries and brandy (if using) together in a bowl.

Use to fill each mince pie. Top each with a snowflake or star and press the edges gently to stick.

4 Place the tins on a large baking tray and bake for 18-20 mins until the pastry is cooked and the filling starts to bubble at the sides. Gently transfer the pies to a wire rack to cool.

Sprinkle or brush the tops with edible glitter or icing sugar, then package up ready to give as a present. They will keep in an airtight container for up to 5 days.

Each mince pie contains Energy

Fat

580kJ 138kcal 7%

5g 8%

Saturates

Sugars

Salt

3g 14g <0.1g 16% 16% 0%

of the reference intake. See page 8.

Carbohydrate 22g Protein 1g Fibre 1g

125

SPICE MIX SET Takes 30 minutes

How to use Add 1 tbsp spice mix per 250g meat, fish or vegetables. For example, for jerk prawns, coat 250g jumbo raw king prawns in 1 tbsp spice mix and fry in a little vegetable oil for 2-3 mins until cooked. Add the juice of half a lemon and serve.

ZA’ATAR SPICE MIX Makes about 16 servings

Cost per gift set £2.52 JERK SPICE MIX Makes about 12 servings 2 tsp garlic powder 2 tsp cayenne 2 tsp dried thyme 1 tsp paprika 1 tsp ground allspice ½ tsp ground cinnamon 1 tsp coarsely ground black pepper ½ tsp ground nutmeg ½ tsp mild chilli powder 126

2 tbsp dried thyme 1 tbsp sumac 1 tsp salt flakes 2 tbsp sesame seeds ½ tsp ground cumin

How to use Make a versatile spiced yogurt by stirring 2 tbsp za’atar into 250g Greek yogurt with 1 tbsp extra-virgin olive oil. Serve with chicken, fish or roasted vegetables.

For more edible gifts, visit tesco.com/realfood

CHIMICHURRI SPICE MIX Makes about 18 servings 2 tbsp dried oregano 2 tbsp dried basil 1 tbsp dried parsley 1 tbsp dried thyme 2 tsp salt flakes 2 tsp coarsely ground black pepper 1 tbsp smoked paprika 2 tsp garlic powder

How to use Add 1 tbsp spice mix per 250g meat, fish or vegetables. For example, for chimichurri steak, rub 250g sirloin steak with 1 tbsp spice mix and 1 tbsp olive oil, then fry in a hot frying pan for 2-3 mins each side, or until cooked to your liking. Rest, then slice to serve.

RECIPES BREN PARKINS-KNIGHT PHOTOGRAPHY TOBY SCOTT FOOD STYLING JENNA LEITER PROP STYLING LYDIA BRUN

These exotic spice mixes will transform dishes in a flash. Just mix and store in jars – they’ll keep for 3 months in a cupboard

DELICIOUS GIFTS

Luxuriously tasty truffles that won’t break the bank PEANUT BUT TER P RU T EAN F FULTE TSRU E LFEFCLTEI O SN ELEC TION Takes 45 mins plus plus chilling chilling Makes 24 (3 gift batches batches of of 8) 8) Cost per gift xx £1.40 100g dark chocolate, broken into pieces 100g milk chocolate, broken into pieces 150ml double cream 150g crunchy peanut butter 25g shelled pistachios, crushed 10g freeze-dried strawberries, crushed 30g popping candy 30g desiccated coconut

1 Put the chocolate chocolate and and cream cream in in a heatproof bowl bowl set set over over aa pan pan of of simmering water, water, and and stir stirregularly occasionally until the chocolate has melted. Remove from the heat and and stir stir in in the the peanut peanut butter with with aa pinch pinch of of salt. salt. Chill Chillin inthe the fridge for at least least 22 hrs, hrs, or or overnight. overnight.

2 Shape the mix mix into into 24 24 balls ballsand andplace them place on on aa lined lined tray. tray.Chill Chillfor for30 30 mins. mins.

3 Put the pistachios, pistachios, strawberries, strawberries, popping candy candy and and coconut coconut in in separate bowls. bowls. Roll Roll 66 balls balls in inthe the bowl of pistachios, pistachios, then then another another6 in 6 in the the strawberries, strawberries, 6 in 6 in thethe popping popping candy and 66 in in the the coconut, coconut, making making sure they are covered covered all all over. over.

4 Put each truffle truffle in in aa petit petit four four case, case, then divide divide them them between between33 sealable sealable gift boxes. They They will will keep keepin inthe thefridge fridge for up to 1 week. week. Remove Remove 1 hr 1 hrbefore before serving to to bring bring to to room room temperature. temperature.

Each truffle contains Energy

572 xxkJ kJ 138 xxkcal kcal 7 x%

Fat

Saturates

11g xg 5g xg 15 x%% 25 x%%

Sugars

Salt

6g xg 7 x%

0.1g xg 1 x%

of the reference intake. See page xx.

8.

Carbohydrate xxg 7g Protein Protein3g xxg Fibre Fibre 1gxxg

HOST HELPS

Warm the truffles gently in your hands before you roll them in the coatings to help them stick more easily.

127

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COCKTAILS & CANAPÉS

Let’s get started

From sp e c ta cular skewers and c anap és to tast y tipples and the p er fe c t sharing platter, we have your festive hosting sor te d

For more delicious party food ideas, visit tesco.com/realfood

129

Best-ever party platter G rab your big gest ser ving b oard and f ill it with vibrant antipasti. Hereâ&#x20AC;&#x2122;s how to create a stunning platter that will get p e ople talking 3

2 1

8

130

COCKTAILS & CANAPÉS

Tempt your guests with…

1 ZESTY OLIVES

4

Toss olives with the zest and juice of an orange, some chopped parsley and a splash of extra-virgin olive oil.

2 SERRANO-WRAPPED PEAR Squeeze the juice of 1 lime over peeled slices of pear, then wrap with rocket in slices of serrano or Parma ham.

3 DECONSTRUCTED PRAWN COCKTAIL

For a modern twist on a classic, toss cucumber ribbons with a drizzle of white wine vinegar, a pinch each of salt, sugar and black pepper, and a handful of chopped dill. Serve with large cooked prawns and a bowl of Marie Rose sauce for dipping.

4 MELON WITH SALSA

Serve small wedges of chilled melon with a fresh herby salsa for drizzling over. To make, whizz 2 deseeded red chillies with half a red pepper, a handful of coriander and a pinch of sugar. Season and stir in a large splash of red wine vinegar and olive oil until pourable.

5

5 THE NEW ROASTIES

6

Parboil mini new potatoes; toss in fine sea salt while damp so a light crust forms. Roast in a hot oven until crisp. Cool to room temperature.

6 SPICED QUAIL’S EGGS

Serve cooked, peeled quail’s eggs with a bowl of dukkah for dipping.

7 CHARRED SPRING ONIONS

7

Drizzle large, halved spring onions with oil. Char on a hot griddle pan until tender. Dress while hot with a squeeze of lemon and some seasoning, then allow to cool.

8 CHEESE TRUFFLES

Shape teaspoons of soft goat’s cheese into balls. Roll them in your favourite toppings, such as dried cranberries, toasted sesame seeds, chopped chives or crispy bacon, then chill until ready to serve.

131

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COCKTAILS & CANAPÉS

Mini marvels Impress guests with these simple but st ylish re cip es – all ma de with five key ingredients or fewer

M I D D L E E A S T E RN AU B E RG I N E S K E W E RS

S T I C K Y P O RK B E L LY S K E W E RS Makes 12 Takes 35 mins Cost per serve 20p

Makes 18 Takes 30 mins Cost per serve 36p

Heat a griddle pan over a high heat. Slice 2 aubergines lengthways into 5mm-thick slices, then brush with 3 tbsp olive oil; season. Griddle in batches for 2-3 mins each side until charred, then remove from the pan and leave to cool. In a bowl, mix 1 tbsp za’atar, ⅔ x 80g pack of pomegranate seeds and ½ x 30g pack chopped mint leaves, then scatter over one side of the aubergine slices and roll up. Secure with a cocktail stick. Drizzle over 2 tbsp tahini, then scatter over the remaining pomegranate seeds, extra za’atar and mint.

Preheat the oven to gas 6, 200°C, fan 180°C. Cut 250g pork belly slices into 12 cubes and coat with 85g plum & hoisin sauce. Transfer to a foil-lined tray; roast for 30 mins. Meanwhile, peel ½ cucumber into ribbons and toss with 1 tbsp rice wine vinegar. Leave to marinate while the pork cooks. Then, fold a third of a cucumber ribbon onto a cocktail stick, leaving the rest free. Slice 1 red chilli into 12 rounds, then add 1 to the cocktail stick, followed by a piece of pork. Wrap the rest of the cucumber around the pork and fold over to secure on the skewer. Repeat to make 12.

Each skewer contains

Each skewer contains

Energy

Fat

Saturates

Sugars

Salt

Energy

Fat

Saturates

Sugars

Salt

157kJ 38kcal 2%

3g 4%

1g 3%

1g 2%

0.2g 3%

268kJ 64kcal 3%

4g 6%

2g 8%

2g 2%

0.2g 3%

of the reference intake. See page 8.

Carbohydrate 2g Protein 1g Fibre <1g

D U K K A H - C RU S T E D H A L L O U M I & WAT E RM E L O N S K E W E RS Makes 18 Takes 20 mins Cost per serve 29p

Pat dry a 225g pack halloumi and cut into 18 chunks. Roll in 3 tbsp dukkah. Heat a nonstick frying pan over a medium heat and cook the cheese in batches for 2-3 mins each side until golden and softened. Skewer the halloumi chunks on cocktail sticks, then add a watermelon chunk from a 380g pack to each and drizzle over a 30g pot harissa dressing. Scatter with a little more dukkah and 1 tbsp chopped mint leaves to serve.

Each skewer contains Energy

Fat

Saturates

Sugars

Salt

219kJ 53kcal 3%

4g 5%

2g 11%

1g 1%

0.4g 7%

of the reference intake. See page 8.

Carbohydrate 2g Protein 3g Fibre 1g

of the reference intake. See page 8.

Carbohydrate 2g Protein 4g Fibre <1g High in protein

For more delicious party food ideas, visit tesco.com/realfood

133

COCKTAILS & CANAPÉS

COCONUT CHICKEN BITES

SPICY CRAB LET TUCE CUPS

M I N I T OA D - I N -T H E - H O L E S

S A L M O N RO L L - U P S

Makes 12

Makes 12 Takes 15 mins Cost per serve 29p

Makes 12 Takes 30 mins Cost per serve 33p

Makes 12 Takes 15 mins plus freezing Cost per serve 53p

Drain a 170g tin crab meat in brine, then mix in a bowl with 20g rocket, 1 chopped spring onion and 1 deseeded and chopped red chilli. Divide between 12 small Little Gem lettuce leaves. Top with a little more chopped spring onion.

Preheat the oven to gas 5, 190°C, fan 170°C and cook a 222g pack finest* cocktail sausages wrapped in bacon to pack instructions, adding a 230g pack frozen Yorkshire puddings for the last 10 mins. Remove from oven. Divide 5 tbsp caramelised red onion chutney between the puddings and put a sausage inside each.

Finish with a dot of English mustard and some fresh thyme.

Lay 200g smoked salmon slices on clingfilm so they overlap to make a 25x18cm rectangle. Mix ½ x 125g pack soft cheese with 1 tsp wasabi paste. Spread over the salmon, then roll up, lengthways, using the clingfilm to avoid tearing. Wrap in the clingfilm and freeze for 30-40 mins to firm up. Unwrap, trim the ends, then slice into 12 rounds. Dot with a little wasabi, then top with the pared zest of a lemon and squeeze over the juice.

Takes 15 mins

Cost per serve 36p

Preheat the oven to gas 6, 200°C, fan 180°C. Cut 1 large tortilla wrap into 12 triangles, brush with 1 tbsp olive oil and transfer to a baking tray. Bake for 10 mins until golden and crisp. Mash 1 avocado with the juice of ½ lime; season. Spoon the avocado onto the tortilla triangles, then top each one with chicken from a 180g pack mango, lime & coconut chicken chunks.

Scatter with lime zest and squeeze over the remaining juice.

Each chicken bite contains Energy

Fat

Saturates

Sugars

Salt

275kJ 66kcal 3%

4g 6%

1g 5%

0g 0%

0.2g 4%

of the reference intake. See page 8.

Carbohydrate 4g Protein 4g Fibre <1g High in protein

Each cup contains Energy

Fat

Saturates

Sugars

Salt

39kJ 9kcal 0%

0g 0%

0g 0%

0g 0%

0.1g 1%

of the reference intake. See page 8.

Carbohydrate 0g Protein 2g Fibre 0g High in protein; low in fat; low in saturates

Each toad-in-the-hole contains Energy

Fat

Saturates

Sugars

Salt

436kJ 104kcal 5%

5g 7%

1g 6%

2g 2%

0.6g 10%

of the reference intake. See page 8.

Carbohydrate 9g Protein 5g Fibre 1g High in protein

Each roll-up contains Energy

Fat

Saturates

Sugars

Salt

187kJ 45kcal 2%

3g 4%

1g 6%

0g 0%

0.5g 9%

of the reference intake. See page 8.

Carbohydrate 1g Protein 4g Fibre <1g

For more delicious party food ideas, visit tesco.com/realfood

135

COCKTAILS & CANAPÉS

Easy cocktails

Get into the par ty spirit with these festive drinks – each takes just f ive minutes to make D I R T Y M A N H AT TA N

PARTY PLATTER RECIPES EMMA FRANKLIN CANAPÉ RECIPES KATY GREENWOOD COCKTAIL RECIPES ANNA BURGES-LUMSDEN PHOTOGRAPHY TOBY SCOTT FOOD STYLING BIANCA NICE PROP STYLING JENNY IGGLEDEN

Makes 1 Takes 5 mins Cost per serve £1.06

Pour 50ml whisky, 25ml dry vermouth and a few dashes of Angostura bitters into a cocktail shaker with a few ice cubes. Close the lid tightly and shake vigorously for 1 min. Strain into a chilled martini glass. Thread a pitted green olive onto a cocktail stick and place into the glass. Garnish with a twist of lemon zest.

Each cocktail contains Energy

Fat

760kJ 183kcal 9%

Saturates

<1g <1g 1% 1%

Sugars

Salt

8g 9%

0.2g 3%

of the reference intake. See page 8.

Carbohydrate 9g Protein 0g Fibre 0g

B L AC K B E RRY MOSCOW MULE Makes 1 Takes 5 mins Cost per serve £1.32

Put 5 defrosted frozen blackberries in a highball glass and bash lightly with the end of a wooden spoon to break down slightly. Stir in 50ml vodka and 25ml freshly squeezed lemon

juice, then half-fill the glass with ice cubes. Top up with fiery ginger beer, then garnish with a mint sprig and a frozen blackberry.

Each cocktail contains Energy

Fat

Saturates

588kJ 142kcal 7%

0g 0%

0g 0%

Sugars

Salt

2g <0.1g 2% 1%

of the reference intake. See page 8.

Carbohydrate 2g Protein <1g Fibre 0g

M A RM A L A D E DA I Q U I RI Makes 1 Takes 5 mins Cost per serve £1.30

Pour 50ml white rum, 15ml orange liqueur (such as Cointreau), 1 tsp shredless marmalade, 15ml lime juice, 15ml sugar syrup and a few ice cubes into a cocktail shaker.

Close the lid tightly and shake vigorously for 1 min. Strain the cocktail into a chilled coupe glass, then garnish with a small halved slice of orange.

Each cocktail contains Energy

Fat

Saturates

929kJ 222kcal 11%

0g 0%

0g 0%

Sugars

Salt

19g 0.0g 21% 0%

of the reference intake. See page 8.

Carbohydrate 20g Protein 0g Fibre 0g

STIR IT UP

have a cocktail shaker, mix cocktails * Ifwith youicedon’t in a large jug. sugar syrup, heat equal parts white sugar * Toand make water in a small pan until the sugar has dissolved.

Leave to cool before using.

For more delicious cocktail recipes, visit tesco.com/realfood

137

MIX IT UP

SPIRITS

18

COCKTAILS

VODKA

Stock up on these items and you’ll have a home bar fit for any par ty

GIN

RUM

+ MODIFIER

BITTERS • VERMOUTH • ORANGE LIQUEUR • SUGAR SYRUP • PROSECCO + MIXER

SODA WATER • FRUIT JUICE • GINGER BEER + GARNISH

HERBS • CITRUS FRUIT • OLIVES • MARASCHINO CHERRIES

VODKA MARTINI

1 part vodka, squeeze lime juice, 2 parts ginger beer, lime or mint garnish

COSMOPOLITAN

SCREWDRIVER

2 parts vodka, 1 part orange liqueur, 1 part cranberry juice, ½ part lime juice, orange peel garnish

ILLUSTRATION RICHARD WILSMORE

MOSCOW MULE

4 parts vodka, 1 part vermouth, olive garnish

KAMIKAZE

Equal parts vodka, orange liqueur and lime juice

GIMLET

4 parts gin, ½ part sugar syrup, 1 part lime juice, lime garnish

FRENCH 75

1 part vodka, 2 parts orange juice, orange garnish

2 parts gin, 1 part lemon juice, 1 part sugar syrup, 4 parts prosecco, lemon peel garnish

VODKA GREYHOUND

ORANGE MARTINEZ

1 part vodka, 3 parts grapefruit juice, grapefruit garnish

5 parts gin, 3 parts vermouth, 1 part orange liqueur, dash of bitters, lemon peel garnish

TOM COLLINS

3 parts gin, 2 parts lemon juice, 1 part sugar syrup, 4 parts soda water, lemon wedge garnish

MARTINI

4 parts gin, 1 part vermouth, lemon peel garnish

PINK GIN

1 part gin, dash of bitters, lemon peel garnish

MOJITO

5 parts rum, 1 part sugar syrup, 2 parts lime juice, mint leaves, 6 parts soda water, lime wedge and mint garnish

DAIQUIRI

RUM PUNCH

3 parts rum, 1 part lime juice, 1 part sugar syrup, 4 parts tropical juice, dash of bitters, orange slices, cherry garnish

DARK & STORMY

3 parts rum, 1 part sugar syrup, 2 parts lime juice, lime slice garnish

4 parts rum, 1 part lime juice, 6 parts ginger beer, lime wedge garnish

HURRICANE

MONKEY WRENCH

4 parts rum, 1 part lime juice, 3 parts tropical juice, 1 part sugar syrup

2 parts rum, 5 parts grapefruit juice, dash of bitters, maraschino cherry garnish

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DINNER FOR TWO

Midnight feast Stay ing ho me this New Ye ar â&#x20AC;&#x2122;s Eve? C el e brate in sty l e with this el e gant me al fo r two

For more delicious festive recipes, visit tesco.com/realfood

141

Serves 2 Takes 15 mins Cost per serve £2.02 4 slices ciabatta 4 tsp olive oil 1 garlic clove, halved 90g pack cooked stir-fry king prawns 100g roasted red peppers, drained and sliced into thin strips 1 tbsp lemon juice 1 tbsp finely chopped parsley leaves pinch of saffron (4-5 threads) 40g mayonnaise

1 Heat a griddle pan over a high heat. Brush both sides of the ciabatta slices with 1 tsp of the olive oil and toast in the pan,

turning, until golden. Rub one side of each slice with the cut side of the garlic clove.

2 In a bowl, mix the prawns with the peppers, lemon juice, parsley leaves, the remaining olive oil and some seasoning.

3 Put the saffron in a small, heatproof bowl and pour over 1 tbsp boiling water. Stir, then leave to infuse for 2 mins, stirring often. Add the mayonnaise and mix well.

4 Serve the prawns and peppers with a spoonful of saffron mayonnaise and 2 slices of toasted ciabatta each.

Each serving contains Energy

1330kJ 320kcal 16%

Fat

Saturates

22g 2g 32% 12%

Sugars

Salt

1g 2%

1.5g 25%

of the reference intake. See page 8.

Carbohydrate 18g Protein 12g Fibre 1g

<#X#> 142 For more delicious festive recipes, visit tesco.com/realfood

BRAISED DUCK LEGS WITH STICKY SHALLOTS Serves 2 Takes 1 hr 15 mins Cost per serve £2.39 1 tbsp olive oil, plus 1 tsp 2 duck legs ½ onion, finely chopped 2 garlic cloves, 1½ crushed 75ml red wine 300ml chicken stock 1 orange, zested and ½ juiced 1 tbsp tomato purée 1 bay leaf 30g butter 2 tbsp balsamic vinegar 6 shallots, peeled and trimmed 1 tbsp finely chopped parsley leaves

1 Heat the 1 tsp oil in a lidded nonstick pan over a medium-high heat. Season the duck and fry for 3-4 mins each side. Remove and set aside.

2 Drain all but 1 tsp of fat from the pan. Add the onion and cook for 3-4 mins until golden. Add the crushed garlic, wait 10 secs, then stir in the wine, stock, orange

juice, tomato purée and bay leaf.

Season and bring to the boil.

3 Return the duck legs to the pan, skin side up, cover and cook on a low heat for 1 hr until cooked through.

4 Meanwhile, cook the shallots.

Melt 20g of the butter in a small lidded pan over a low heat. Whisk in 1 tbsp olive oil, the vinegar and 5 tbsp water; season. Stir in the shallots, cover and cook for 30-35 mins until tender, stirring often. Uncover for the last 10 mins.

5 Preheat the grill to high. Lift the duck from the pan, put on a rack and grill for 2-3 mins until crisp.

6 Meanwhile, bring the sauce to the boil, then add 10g butter and cook, stirring often, for 8 mins or until reduced by just over half.

7 Finely chop the remaining garlic and mix with the orange zest and parsley. Spoon the sauce over the duck and top with the parsley mix. Serve with the sticky shallots.

Each serving contains Energy

2004kJ 482kcal 24%

Fat

Saturates

Sugars

Salt

32g 12g 9g 2.2g 45% 61% 10% 37%

of the reference intake. See page 8.

Carbohydrate 15g Protein 28g Fibre 4g

RECIPES JOHN GREGORY-SMITH PHOTOGRAPHY TOBY SCOTT FOOD STYLING JENNA LEITER PROP STYLING SARAH WALLER

P R AW N S & RE D P E P P E RS W I T H S A F F RO N M AYO

DINNER FOR TWO

C H I C O RY, C L E M E N T I N E & HAZELNUT SALAD Serves 2 Takes 10 mins Cost per serve £1.19 2 clementines 1 tsp extra-virgin olive oil 1 tsp lemon juice 50g watercress 1 head of chicory, leaves separated 20g whole blanched hazelnuts, toasted and lightly crushed

1 First make the dressing. Cut the top and bottom off the clementines and squeeze the juice from these slices into

a mixing bowl. Whisk in the extra-virgin olive oil and lemon juice. Season.

2 Peel then slice the clementines into thin rounds, then add them to the dressing along with the watercress and chicory. Gently toss together, then tip onto a serving plate. Scatter over the crushed hazelnuts and season with black pepper to serve.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

473kJ 114kcal 6%

9g 12%

1g 5%

6g 7%

0.5g 9%

of the reference intake. See page 8.

Carbohydrate 8g Protein 3g Fibre 4g Rich in vitamin C; source of protein; low in saturates

Top glass

Raise a toast to the year ahead with a glass of this crisp and elegant rosé Champagne, with raspberry aromas and citrus notes. finest* Rosé Champagne, £22/75cl

CANNELLINI BEANS WITH RO S E M A RY & G A RL I C Serves 2 Takes 25 mins Cost per serve 99p 2 tsp olive oil ½ celery stick, finely chopped ½ onion, finely chopped 2 garlic cloves, sliced 1 rosemary sprig 75ml white wine 1 tomato, finely chopped 1 tsp tomato purée 400g tin cannellini beans, drained and rinsed handful flat-leaf parsley, roughly chopped, to serve

1 Heat the olive oil in a frying pan over a medium heat.

Add the celery and onion and cook, stirring occasionally, for 4-5 mins until softened. Add

the garlic and rosemary sprig, and cook for a further 10 secs.

2 Pour in the wine and cook, stirring occasionally, for 2 mins.

Add the tomato and tomato purée. Season and cook, stirring occasionally, for 3-4 mins until the tomatoes have broken down.

3 Tip the beans into the pan and stir in 50ml boiling water.

Cook, stirring occasionally, for 3-4 mins to heat through. To help the sauce thicken, use the back of a spoon to mash a few of the beans, then mix them into the sauce. Transfer to a serving bowl, sprinkle the parsley over the top and serve immediately.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

777kJ 185kcal 9%

4g 6%

1g 4%

5g 6%

0.5g 9%

of the reference intake. See page 8.

Carbohydrate 21g Protein 10g Fibre 9g High in protein; low in fat, low in saturates

<#Y#> 143

DINNER FOR TWO

VA N I L L A- P OAC H E D P E A RS W I T H S A LT E D C A R A M E L S AU C E Serves 2 Takes 55 mins Cost per serve £2.13 150g caster sugar 250ml white wine ½ vanilla pod, split 2 Conference pears, peeled, stalks on 50g finest* salted caramel sauce 50ml single cream, to serve

1 Put the sugar, white wine, 250ml water and the vanilla into a small saucepan set over a high heat. Bring to the boil, then simmer for 5-6 mins until the sugar has dissolved.

2 Trim the bases of the pears slightly (so they will stand upright when you serve them). Lay the pears in the pan; the liquid should cover them.

Reduce the heat to low and simmer gently for 40-45 mins until tender.

Remove the pears from the pan and leave to cool slightly.

3 Just before serving, heat the caramel sauce in a small pan set over a medium heat until warmed through.

4 To serve, divide the salted caramel between 2 serving dishes and top each with a pear. Pour over the cream.

Each serving contains Energy

1629kJ 389kcal 19%

Fat

Saturates

Sugars

Salt

13g 8g 44g 0.3g 18% 40% 49% 5%

of the reference intake. See page 8.

Carbohydrate 47g Protein 3g Fibre 5g

144

For more delicious festive recipes, visit tesco.com/realfood

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Santa’s little helper

Make great savings on a range of exciting treats this Christmas with your Tesco Clubcard

H

o ho ho... ’tis the season to be jolly, but all that fun comes at a price – whether it’s money for gifts, nights out, or a holiday to get away from it all. But don’t worry, Clubcard is on hand to make your money go further. With a little help from a range of Clubcard Reward Partners, you can turn your Clubcard vouchers into big savings over the festive season.

As a thank you for shopping with Tesco, Clubcard holders collect one point for every £1 spent in store or online. Your points are then turned into vouchers that are sent out in your statement every three months.

If you are feeling the pinch this Christmas you can spend your vouchers in store or online. So you can treat yourself to something a little bit special for Christmas dinner without worrying about the cost. Or you can make even bigger savings with one of many Clubcard Reward Partners. Here are just a few of the ways you can save…

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Chef & Brewer Enjoy a festive family meal in friendly surroundings.

Just £2.50 in Clubcard vouchers gives you £10 to spend at one of 145 Chef & Brewer pubs in the UK.

Your Clubcard will be with you wherever you go if you download the new app to your smartphone.

Use it to collect points if you don’t have your Clubcard handy, to check your balance, or to access your vouchers to use at the checkout. Visit the App Store or Google Play to download.

Join today

To find out more, visit tesco.com/clubcard

PROMOTION

Top treats Give your p oo ch a tin of delicious goo dies this Christmas and b e in with a chance of winning a luxurious, dog-friendly mini-break

S

WIN A MINI-BREAK! With every Pedigree® Treats Tin you buy, there’s the chance to win a luxury mini-break at one of six handpicked, dog-friendly hotels across the UK. The prize includes a two-night stay for two, on a bed-andbreakfast basis, plus dinner on the first night.

Just follow the on-pack instructions to enter.* There’s also the chance for 100 runners-up to win a year’s supply of Pedigree® Dentastix, chews that are clinically proven to reduce plaque and tartar build-up.

HOW TO KEEP YOUR PETS SAFE THIS CHRISTMAS

1

CHOCS AWAY Don’t let pets have any chocolate, as it contains a chemical called theobromine, often toxic to dogs and cats. Keep an eye on edible decorations and other goodies too.

2

RAISIN RISK Move mince pies, Christmas pudding and Christmas cake out of reach, as the raisins in these can cause kidney failure in cats and dogs.

3

TURN OFF Fairy lights can give pets an electric shock if chewed, so switch off all lights when you’re not there to supervise.

4

UNDER WRAPS Don’t leave ribbon or gift ties lying around as pets can get tangled up or chew and swallow them.

5

SILENT NIGHT Move pet beds to a quiet part of the house so your pets have a place to retreat to when the festivities tire them out.

*Terms and conditions apply; see pedigreewin.co.uk

how your dog how much you care this Christmas by presenting them with their very own tin of snacks.

As everyone tucks into the festive feast, it’s important to remember that dogs shouldn’t share your food, as it can disagree with them.

So instead, indulge them with treats that are designed to keep them healthy and happy. Each tin contains two packs of Tasty Bites, as well as Rodeo, Dentastix and Jumbone chews to get their teeth into. Pedigree® Limited Edition Treats Tin, £6/472g (£1.27/100g).

GIVING AT CHRISTMAS

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With Tesco Food Collection 2017, you can make a real difference this Christmas

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hristmas is coming – and so is Tesco’s annual winter food drive. This year, Tesco is once again teaming up with The Trussell Trust and FareShare to help people who need it most this season.

Look out for collections taking place in all Tesco stores from 30 November to 2 December. As you go into store, you’ll be handed a list of grocery items that are most needed. This might be anything from teabags, instant coffee, UHT milk and sugar to tinned fruit, vegetables and fish. You can then buy whichever items on the list you’d like to donate, pay for them with the rest of your shopping and drop them at the collection point as you leave.

ILLUSTRATION VICKI TURNER

SUPPORTING THOSE IN NEED The Trussell Trust and FareShare support a wide range of people across the UK who find themselves in desperate need of support, whether it’s a low-income family who’ve received an unexpected bill, or someone living alone and struggling with loneliness.

Some stores will collect for their local Trussell Trust foodbank, which will provide a minimum of three days’ emergency food supplies to local people in crisis. Other stores will collect for their regional

FareShare depot, from where the food is redistributed to community groups and local charities.

Watford foodbank manager Andrew Tranter told us, ‘Every week there are local people who don’t have enough food, people with no money, no accommodation and often no hope. When shoppers put that extra item into the food collection box, they’re helping those who need it most.’

Whichever charity your store is linked to, the donations you give will make a huge difference to the people who need it. What’s more, Tesco will top up customer donations by 20 per cent, helping its charity partners do even more brilliant work. Tesco is the only retailer to top up donations. Since 2001, the in-store Christmas food collection drives have shared out more than 30 million meals. Tranter adds, ‘There’s a huge demand for food and we are so grateful for the support of individuals and companies, including Tesco.’

NOT JUST FOR CHRISTMAS

In addition to the seasonal drive, Tesco has more than 600 permanent food collection points across the UK, where you can donate items each week. So far,

Tesco customers have donated more than 46 million meals.

Tesco’s head of community, Alec Brown, says, ‘We’re always amazed at the generosity of our customers, which has made Food Collection such a success and allowed our charity partners to provide millions of meals to people in crisis.

‘This year, we hope to provide millions more meals to people in need, and I’d urge everyone to put something extra in their trolley to donate to this year’s Tesco Christmas Food Collection scheme.’

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Clever Christmas The festive season may b e a time of plent y, but we all ne e d to cut down on waste – che ck out our sav v y tips and tricks to help you

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ho doesn’t love nibbling on roast potatoes postChristmas dinner, or that Boxing Day sandwich laden with leftovers? And the countless cardboard boxes from your online shopping orders – they’re perfect for adding to the kids’ craft supplies, right? But while these might seem obvious and easy things to do, the reality is that a massive 300,000 tonnes of card, paper and packaging are thrown away in the UK every Christmas. Add to that the £64 million* worth of food that’s thrown in the bin, including 74 million

mince pies and 17.2 million sprouts, and it’s clear we need to give the idea of a festive season without waste a little more attention.

We’ve compiled some savvy tips to help bring those figures down this year, including must-try recipe ideas that will use up some of the most common surplus festive ingredients, plus little tricks to weave into your Christmas planning. They’ll help wrapping paper go further and ensure packaging is recycled properly. Take the no-waste Christmas challenge and see what a difference you can make this year.

PICK THE PERFECT GIFT According to research by eBay, Brits received an estimated 115 million unwanted Christmas presents last year. When considering this year’s gifts, why not make them more personal, perhaps by giving cuttings from plants that friends have admired in your garden, or making an online photo album? For foodies, check out our ideas for edible gifts under £5 on p123.

PARE DOWN PACKAGING Often kids’ toys come wired into huge boxes, but if you take them out of the box before you wrap them

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you’ll have time to dispose of packaging ethically, build the toy and fit batteries if needed. This uses far less wrapping too! Cut down on wrapping waste even further by putting your present on the paper first, then folding it loosely around the gift to work out how much paper you need before you cut it. Turn to p185 for some clever, multi-purpose wrapping ideas.

*Research by Unilever and Love Food Hate Waste

The presents

WORDS EMMA FRANKLIN, ALISON PALMER PHOTOGRAPHY TOBY SCOTT FOOD STYLING EMMA JANE FROST PROP STYLING MORAG FARQUHAR

THRIFTY THINKING

The main event PLAY THE NUMBERS GAME Be realistic about how much food you really need. If you’re cooking a whole turkey, our handy guide (p43) will help you work out what size is best for you, based on the number of people you need to feed. Ask guests how many roast potatoes they’ll actually want to eat before you shop. If you’re serving both a starter and a dessert, you can probably reduce your main portion sizes.

MAKE IT WORK FOR YOU Don’t feel you have to stick to tradition. If your family aren’t big fans of turkey (or sprouts) you don’t have to cook it. Check out our alternative festive mains on p71 for lots of other great ideas.

The golden rules of refrigeration

Keep things organised. When you unpack shopping, put the items with the latest use-by date at the back of the fridge and bring any older or open items to the front, so you use foods in the right order.

Make sure the door shuts fully.

When the fridge is groaning with extra food, it’s all too easy for a poorly placed bottle to stop the door closing. Leaving it open, even for short periods, can rapidly raise the temperature above the recommended 2-5°C, dramatically reducing the life of the contents.

If you know you won’t use your leftovers in the next two days, get them in the freezer as soon as possible. Freeze them in single portions so you can take out exactly what you need, when you need it.

Easy eco crafts

Create everlasting salt-dough decorations for the tree by mixing 100g salt, 200g flour and 100ml water.

Knead into a dough, roll out to 0.5cm thick, then cut out shapes with a cookie cutter. Pierce a hole in the top, then bake at the lowest temperature for 3-4 hours. Cool, then decorate with glitter, silver balls and paint.

Why not try using plantable seed paper (plantableseedpaper.co.uk). instead of Christmas cards. The biodegradable paper is embedded with seeds, so the recipient can plant it and turn your ‘Happy Christmas’ into a pot of wildflowers, herbs or veg.

Put any old cards you have to good use by putting a Christmas cookie cutter on a festive scene, drawing around it and cutting out to make gift tags.

BRANCH OUT

After Christmas, cut the branches off your tree and use them to cover perennial beds to protect plants from snow and frost.

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THRIFTY THINKING

Three simple cooking saves

1 There’s no need to peel carrots or young parsnips, just give them a really good scrub with a clean scourer in plenty of water – the skins are the most nutritious part, and full of flavour too.

2 If you’re peeling veg like potatoes, swede and squash, don’t throw the peelings away – freeze them along with any ends (such as carrot tops and onion roots) you’ve trimmed from other veg and use to make stock when you have enough.

3 If you’ve boiled veg, don’t discard the water – add it to your gravy for extra flavour.

SAFE AND SOUND

Biscuits, crackers and cakes will all keep better if stored in a lidded container.

Odds and ends Recycle scrap cardboard and keep the best boxes for items you might sell online, or to pack away Christmas decorations.

Cut plastic bottles in half and use the open top half in the garden to protect seedlings from the frost. Children can paint and decorate the bottom half to make pencil or paintbrush holders.

If you’re given a new phone, tablet or computer for Christmas, don’t dump your old one. Recyclenow.co.uk will help you find where to recycle electronics near you.

Povertychild.org recycles electric devices, jewellery and many other items, turning them into much-needed funds to help street and slum children around the world.

Unwanted gifts cluttering up the place?

Hold a New Year swap shop party and encourage people to bring presents to exchange. Share the guest list so no one brings something another guest got them!

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THRIFTY THINKING

Love your leftovers

How to use up your Christmas surplus ROASTED PARSNIPS

PARSNIP & PUMPKIN SEED SCONES

PARSNIP & KALE SALAD

Steam sliced kale until just tender and mix with cooked, chopped parsnips and drained tinned chickpeas. In a bowl, whisk freshly squeezed orange juice, maple syrup, olive oil and red wine vinegar; season to taste. Toss with the vegetables to combine.

In a bowl, rub 225g self-raising flour and 50g butter to crumbs.

Mix in 60g grated Cheddar and 275g cooked, mashed parsnip, then stir in 2-3 tbsp milk. Knead to a soft dough. Flatten into a disc, then cut into rounds with a circular cutter. Brush with a little milk, scatter with pumpkin seeds and bake until golden.

SPROUTS SPROUT & POMEGRANATE SLAW

Mix shredded raw sprouts with pomegranate seeds, matchsticks of apple and chopped parsley. Mix 1 part lemon juice with 2 parts olive oil; season and stir into the slaw.

SPROUT PANGRATTATO SPAGHETTI

Boil spaghetti until al dente, adding raw sliced sprouts for the last 1 min; drain. Fry breadcrumbs in oil with garlic and crushed chillies. Stir in lemon zest, season, then toss with the sprouts and pasta.

GRAVY POUTINE-STYLE POTATO WEDGES

Bake potato wedges till crisp. Top with torn mozzarella; grill until melted. Pour over warm gravy to serve.

TURKEY & MUSHROOM RISOTTO

Heat gravy with enough water to make a light broth.

Fry onion in oil until soft then stir in risotto rice and mushrooms. Add a little white wine; bring to a simmer. Stir in the broth 1 ladle at a time.

Once the rice is cooked, add shredded turkey and Parmesan; heat until piping hot.

ROAST HAM RECIPES CAROLINE MORRISH

HAM & PINEAPPLE QUESADILLAS

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Heat a tortilla wrap in a pan. Top with shredded ham, pineapple chunks, fried onions and Cheddar. Top with a wrap, flip and cook until golden. Serve with salsa.

POTATO, HAM & BROAD BEAN HASH

Fry onion to soften. Add chopped, boiled potatoes; cook until golden. Add shredded ham, broad beans and peas; fry until hot.

CHEESE ROASTED BEETROOT TART

Put cooked sliced beetroot in a savoury shortcrust pastry case. Whisk eggs with cream and chopped rosemary, then pour into the case. Crumble over cheese, and chopped spring onion. Bake until golden.

CHEESY VEG CRUMBLE

Fry sliced leeks and carrots until tender. Add garlic, passata, veg stock and butter beans. Simmer until thick. Put in a baking dish.

Scatter over a mix of chopped walnuts, thyme, breadcrumbs and cheese; bake until golden.

CHRISTMAS PUDDING FESTIVE ETON MESS

Soak Christmas pudding in brandy. Crumble into a glass, then layer up with whipped cream mixed with clementine zest and crushed meringue.

CHRISTMAS PUD ICE CREAM

Sprinkle some Christmas pudding with sugar and bake until crunchy.

Meanwhile, mix crumbled Christmas pudding into soft-scoop vanilla ice cream and serve with the hot pud.

PROMOTION

Help fight UK hunger This Christmas, ever y purchase of Hellmann’s, Knorr and C olman’s with The Trussell Trust logo means a 5p donation to the foo d bank network

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hen winter strikes, most of us simply cook a few warming soups and stews.

But for 13 million people in the UK living in poverty, just putting food on the table is a struggle.

The number of families turning to food banks is on the rise and things are especially tough around Christmas, as people struggle with the extra cost. The Trussell Trust runs the country’s largest network of food banks, with more than 1,300 centres nationwide distributing food to vulnerable people.

Breaking the cycle of poverty is about more than food. So as well as distributing 1.2 million emergency food parcels each year to people in need, The Trussell Trust offers advice on a range of issues, from nutrition to personal finance, that can help people get back on track.

The festive season is one of the food bank charity’s busiest times,

which is why they need your help.

There are many ways to get involved. You can donate food items to The Trussell Trust’s nearest food bank or simply drop off your donations at the Tesco collection point in store.

If you have time, as well as food, to spare, you could also volunteer at your local food bank.

Easier still, buy from a range of special packs of Hellmann’s, Knorr and Colman’s products this Christmas. Each purchase triggers a 5p donation to The Trussell Trust, which will help to raise a total of £200,000 for the charity.

There’s never been a better time to re-stock your store cupboard and help those in need.

HU GH’ S S T O RY ‘WITHOUT THE TRUSSELL T RU S T , I D O N ’ T K N O W W HE RE W E ’ D BE T O D A Y ’ After their daughter became ill, in 2012, Hugh McNeill and his wife moved back to Coventry to look after their granddaughter. The couple decided to open a restaurant so they’d have more flexibility around their family needs.

Sadly, the new business venture failed and the McNeills

lost everything. With very limited funds coming in, the family quickly fell on hard times, struggling to feed the family and deal with creditors.

Desperate to find a way out of the crisis, Hugh turned to The Trussell Trust food bank in Coventry, where he was given help – not just with food parcels but also with advice on debts, his granddaughter’s diet and, later on, a chance to work at the food bank. After losing everything, Hugh credits The Trussell Trust with getting him back on his feet.

These days, you’ll find Hugh and his big smile at the Coventry food bank, which he manages, helping more than 20,000 people facing crisis and food poverty every year.

Find out more

Visit trusselltrust.org/helpfightukhunger

Be our

guest Style your Christmas table just the way you like it with these gorgeous buys and clever ideas

Traditional

• Lay the table with a red tablecloth and dress each place

setting with a gold placemat, coaster, and gold-rimmed plates and bowls. • Spray pears and pomegranates with gold spray paint and leave to dry. Nestle them among foliage in the middle of the table. • Tie the plates and bowls together like a present with ribbon. Add a name tag and tie onto the ribbon with an ornate bauble, which you can then give as a gift.

Fox & Ivy Soho Gold cereal bowl, £3.50 331-1635; Fox & Ivy Soho Gold dinner plate, £4 742-2408 154

SET THE TABLE

Modern

• Match black, white and grey tones on your table, then lay fresh

ivy along the middle, placing lanterns, tealight holders and candles – use care here – among the leaves. • Cut out some grey, black and silver glitter stars, then scatter them over the table. • Tie the cutlery together with a white napkin and green foliage using a rustic ribbon tied in a bow.

Fox & Ivy Slate placemat, £10 2-pack 741-1862; Fox & Ivy Aspen dinner plate, £5 450-1718, and side plate, £4.50 612-6220; Fox & Ivy Noir cutlery set, £30 16-piece 193-7804

Kids’ table

• Cover the table with brown paper, then dress each place setting with a red felt charger, a placemat and red-rimmed dishes. • Fold a napkin in half, then roll up one end into a cone shape. Stick a green pompom on the pointed end to create an elf hat. • Write a menu on the brown paper. • Wrap a strip of paper round the neck of a small milk bottle like a snowman’s scarf, glue in place, then add pompom buttons to the bottle.

Snowman 3D mug, £4.50; Eclipse red cereal bowl, £2; Nutcracker Merry Christmas placemat, £6 4-pack; Merry Christmas felt laser-cut placemat, £8 4-pack

CENTREPIECES TO LOVE

In a hurry? Choose a fresh flower centrepiece to complete your table

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1 Christmas Nutcracker planter, £7 2 Rose in zinc container, £10 3 finest* St Nick bouquet, £20

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MAKE IT YOURS

5-minute decorations G ot a few minutes and a spa ce in your home that could fe el a little more festive? Then it’s time to get creative...

1 Fold a paper doily in half, then in half again, then one last time.

2 Holding the folded doily in one hand, carefully cut different shapes such as triangles and half-circles on each folded side. Open the doily out and flatten to see the effect.

3 Dot various-sized ‘snowflakes’ onto your tree and the wall behind, fixing with tape.

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MAKE IT YOURS

1 Add lengths of brightly coloured ribbons to 12 baubles of different sizes.

2 Tie the baubles in a cluster to the end of a banister, finishing each with a large, neat bow at the top.

1 Arrange a layer of dark green festive leaves at the bottom of a clear hurricane jar or vase. 2 Place the battery compartment of a string of LED fairy lights inside the vase. 3 Fill the vase with pine cones, winding the lights around them as you go.

1 Use a bamboo skewer to make holes in oranges, spelling out a festive word (or dot on the letters with a pen). 2 Stud each hole with a clove, then sit the oranges on your mantelpiece.

All these baubles and more are available in store

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1 Draw mistletoe leaf and stalk shapes onto green paper and cut out. 2 Inflate small white balloons and stick them in clusters to a pair of leaves, using double-sided tape. 3 Stick the mistletoe to the wall.

POMPOM WREATH

1 Make a base for the wreath: place a dinner plate on a flattened cardboard box and draw round it. Place a side plate in the centre and draw round that. Then cut out the wreath ring. 2 Repeat to make a second ring, then glue them together and leave to dry. 3 Wind some white wool tightly around the ring, covering the cardboard completely. Tie the ends to secure it firmly in place. 4 Glue mini trees, reindeer and other ornaments to the inside of the base, then add a cluster of pompoms (see below for how to make your own) at the bottom. Finish with a ribbon and hang.

TOY WREATH

1 Make a base for the wreath, as in step one above. Paint it white and allow to dry.

2 Position then glue onto the base old small toys and games pieces, covering every space possible. Small bits of Lego and colourful beads are good for filling in any gaps. 3 Leave to dry before hanging up with ribbon.

PEG WREATH

1 Make a base for the wreath, as in step one for the pompom wreath, and paint it green. 2 Paint some wooden pegs (we used 34) the same colour and leave to dry. 3 Glue the pegs onto the base, positioning the tops on the inside and leaving a gap for the ribbon. 4 Finish with some festive ribbon and hang.

HOW TO MAKE POMPOMS

1 Cut out two cardboard circles, using something like a mug as a template, then use a smaller template to cut a smaller circle out of each one, so you’ve made two rings. 2 Hold the two rings together and push a small ball of knitting wool through the middle. Then keep winding the wool round and round the circle, until it becomes quite thick and full.

3 Push scissors between the circles of cardboard and cut through the wool around the outer edge. 4 Tie a piece of wool around the middle of the two circles, then pull away the cardboard and discard. 5 Trim the pompom until you’re happy with the finished look.

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Create your own wreath

A wreath is an easy way to make your home fe el welcoming. Use these to a dd a festive touch to bare walls and doors LET IT SHINE

If you like a touch more sparkle on your wreath, replace a few of the pompoms with your favourite shiny baubles.

MAKE IT YOURS

MAKE MEMORIES

This is a clever way to use up toys and games that have broken or your kids have grown out of.

It looks great hung on a bedroom door.

CARD SHARP

Use the pegs to display Christmas cards or favourite family photos, or as a handy place to keep notes.

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MAKE IT YOURS

Trees with a twist Save spa ce with these novel alternatives to a tra ditional Christmas tre e

Find all these decorations and more in store

1 Gather together a selection of favourite decorations, small phot o frames, Christmas cards and othe r hanging ornaments your family loves .

2 Lay out in a Christmas tree shap e on the floor to plan your design.

Take a photo for reference.

3 Hang a string of clear white fairy lights in a tree outline on the wall (we used 3M Command Decoratin g Clips). Hang your decorations as per your design, filling the gaps to create a Christmas tree shape.

4 Position a crate or small table as the base of the tree, and sit som e presents on top.

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MAKE IT YOURS

1 Collect a few Christmas tree offcuts and wrap bright wool around the ends. 2 Arrange the branches in a large hurricane jar or vase. 3 Stick small pompoms to each branch with glue dots or strong glue. (See p160 for how to make pompoms.)

tly 1 Create a simple tree shape direc . tape i wash n gree with wall on the t 2 Cut some star shapes out of brigh s. pom pom mini e som er gath felt and wire 3 Thread a length of clear beading le onto a needle. Thread the need the through the tip of a felt star, then . pom pom a of le midd 4 Continue until the garland is in complete, then stick on the tree s a zigzag pattern using small strip of washi tape.

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1 Draw a large Christmas tree shape on a roll of brown paper, then cut it out. 2 Use this as a template to draw two Christmas tree shapes on a large piece of strong cardboard and then cut out.

3 Cut small notches into the top edge of each ‘branch’ of the tree. 4 Draw a line down the middle of each tree piece, then carefully cut halfway down from the top of one tree and halfway up from the bottom of the other. Slot the two pieces together and secure with glue along the join.

5 Paint the tree and leave to dry. Apply a second coat if necessary. 6 Decorate with coloured stars and drape a garland of coloured circles over the notches on the branches.

MAKE IT YOURS

Colourful Advent calendar

MAKES & STYLING SUZIE ATTAWAY PHOTOGRAPHY ANDREW BOYD

Personalise a countdown to Christmas with sp e cially chosen gif ts

1 In a well ventilated room, spray a metal hanger with black paint. Leave to dry.

2 Wrap 24 gifts in different wrapping paper and decorate with star stickers, washi tape and pen drawings.

3 Add the numbers 1-24 to your gifts, using tickets from a book of raffle tickets, numbers printed out, or hand-written with a marker pen.

4 T ie each package with string or wool and hang in varying lengths from the coat hanger.

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WISH LIST

Gifted!

Whatever you’re looking to sp end, we’ve got the present they ’ll love

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5

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3

2

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1 Naughty Elf, £3 2 Bath Pug, £5 3P op Up Pint Glass with Bottle Opener, £4 4 Flamingo Light, £5 5 Disco Gnome, £5 6 Pop Up Wine Glass, £4 7 Beer Pong, £4 8 Miracle Melting Elf, £5 9 Test Tube Shots, £5 169

WISH LIST

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1 Mr Men Mood Mug, £7 2C ure Your Own Bacon Kit, £10 3 La La Land DVD, £7 4 Grey Sliders, £8 5 Gin Fusion Kit, £10 6R obot Rampage Game, £8 6

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Find these products in store or buy online at tesco.com/direct

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This SONIC Chic new portable sonic electric toothbrush combines top quality oral care with style, making it perfect to pop in your bag for freshening up while youâ&#x20AC;&#x2122;re out.

& 9

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Find these products in store or buy online at tesco.com/direct

WISH LIST

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1 SONIC Chic Urban Toothbrush, £15 2J oop! Homme Eau de Toilette Spray 125ml, £31 567-0073 3 Issey Miyake A Scent Eau de Toilette Spray 50ml, £33

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4 Cinematic Lightbox, £12 5 Skullcandy Uproar Bluetooth On Ear Headphones, £40 574-5311 6B aByliss Velvet Orchid Straightener, £30 7 Fox & Ivy Copper 5-piece Cocktail Gift Set, £15 354-4460 8 VonShef Fat-Free Hot Air Popcorn Maker, £17.99 347-2361 9 VonShef 3 in 1 Waffle, Brownie & Mini Doughnut Maker, £29.99 419-7829 10 C ars 3 DVD, £10 11 Now TV HD Digital Media Streamer With Sky Entertainment Two-Month Pass, £20 620-9115 12 Trivial Pursuit Family Edition, £32 555-4855

13 Carousel Drive & Talk Fire Engine, £15 418-7849

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PHOTOGRAPHY GRAHAM SAVILLE, ANDREW BOYD STYLIST SOPHIE MARTELL, CLAIRE MORGAN

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WISH LIST 2 1A mazon Echo Dot in black, £49 594-0326

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,

2S amsung Galaxy Tab A 10.1in tablet 16GB WiFi in black, £229 318-1762 3O ral B Pro 680 3D in black, and Travel Pack, £50 4G uardians of the Galaxy Action Figure 6-pack, £70 335-2205 5N um Noms Nail Polish Maker, £40 125-5408

6B aByliss Curl Secret Simplicity Styler Gift Set, £120

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Find these products in store or buy online at tesco.com/direct

PROMOTION

Supremely hen it comes to toilet tissue, the Allisons are like any family - they’re looking to feel really clean, and if it has a nice scent, then that’s a bonus. But when mum Claire and children Summer, nine, and Jackson, six, pictured above, were invited to test some of the Andrex Premium range, they discovered a whole new level of pampering.

Andrex aims to help everyone feel as clean as possible, which is why its new Premium range is available in three quality varieties: Supreme Quilts, Smooth Touch and Skin Kind.

Each has been designed to combine optimum cleanliness with a luxury look and feel, giving you that little bit of extra comfort. Whichever you choose, there’s a refreshing pack of Washlets, for a superior, clean routine. As Claire and her children say, ‘You’ll never feel cleaner.’

‘They are really good for soothing the skin*’

FRESH FINISH Andrex Supreme Quilts feature four layers of cushiony, silky softness to give an indulgent, clean feeling. Andrex Supreme Washlets are lightly moistened and scented with jasmine. Andrex Supreme Quilts, £5 for 9; Andrex Supreme Washlets, £2 per pack

The lotion in velvety Andrex Smooth Touch is made with shea butter and enhanced with almond extract, vitamin E and argan oil to give a luxuriously clean feeling.

Andrex Smooth Touch, £5 for 9; Andrex Smooth Touch Washlets, £2 per pack

Andrex Skin Kind is enriched with SoftSoothe lotion – a calming aloe vera and chamomile blend. They’ll leave even the most sensitive skin feeling soothed and clean. Andrex Skin Kind, £5 for 9; Andrex Skin Kind Washlets, £2 per pack

Andrex is a registered trademark of Kimberly-Clark Worldwide, Inc *Refers to Andrex Skin Kind

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Fe el cleaner than ever with the plush new range of Andrex Premium toilet tissue and Washlets

This Christmas, don’t miss out on great DVDs, games, books and music, to give or keep

FILMS

Big-hitting blockbusters

PICK MONTH OF THE

As HBO’s fantasy epic reaches its penultimate series, will the houses of Westeros stop fighting in time to tackle the true threat – the White Walkers north of the Wall? Game of Thrones Series 7, DVD £25, Blu-ray £30, out 11 Dec

Andy Serkis returns as Caesar to lead the apes into battle against an army of humans (with Woody Harrelson playing their leader), to decide the future of the planet.

War for the Planet of the Apes, DVD £10, Blu-ray £15, out 27 Nov

For a thrilling crowd-pleaser this Christmas, check out Spider-Man: Homecoming.

Picking up after the latest Captain America film, this actionpacked reboot sees a young Peter Parker/Spider-Man (Tom Holland) return home inspired by his experience with the Avengers.

Watched over by his new mentor, Tony Stark (Robert Downey Jr), he tries go back to his old routine living with his

Prepare to laugh as Gru (Steve Carell) teams up with his charming longlost twin Dru to beat ’80s super-villain Balthazar Bratt (Trey Parker).

Despicable Me 3, DVD £10, Blu-ray £15. Special edition DVD with backpack £25, out 6 Nov

Pre-order selected products for delivery on launch date at tesco.com/direct/ents.event.

Order today and pay today’s price. If the price on the launch date is lower, you will receive a refund on the difference.

Aunt May (Marisa Tomei). But when a new menace – The Vulture (Michael Keaton) – begins to prowl the skies of New York City, Peter finds it hard to balance his life as a high-school student with his web-slinging alter ego. An EXCLUSIVE Big Sleeve edition is available in time for Christmas, too. Spider-Man: Homecoming, DVD £10, DVD (including comic) £13, Blu-ray £15, Big Sleeve £25, out 20 Nov

Marvel at Christopher Nolan’s lavish depiction of the evacuation of Allied troops during WWII, featuring a stellar cast, including Mark Rylance, Tom Hardy and Kenneth Branagh.

Dunkirk, DVD £10, Blu-ray £15, out 18 Dec

Luc Besson’s visually stunning adventure sees special operatives tasked with protecting Alpha, a sprawling metropolis inhabited by species from a thousand planets.

Valerian, DVD £10, Blu-ray £15, Big Sleeve £20, out 27 Nov

Release dates and prices correct at time of going to print, but are subject to change. Not available in all stores. Available while stocks last

ME

PRE-ORDER PROMISE

PROMOTION

GAMING

Get set for action

Strap yourself into a TIE fighter and get ready to conquer the galaxy. Star Wars Battlefront II, £49.99 on PS4 & Xbox One, out 17 Nov

Explore vast and varied kingdoms as you rescue Princess Peach from Bowser in this new Mario adventure. Super Mario Odyssey, £42, out 27 Oct

Enjoy playing the beautiful game with unmatched authenticity and all the updates for the new season.

FIFA 18, £49.99 on PS4 & Xbox One, out now

Build a virtual dream team on EA Sports FIFA 18 with this in-game currency. FIFA Ultimate Team Points Cards, from £3.99 £79.99, out now

This piece of kit will be on every gamer’s wish list. The new Xbox One X has been touted by Microsoft as ‘the world’s most powerful console’, with more processing power for immersive 4K gaming, smoother gameplay and quicker load times.

Prepare yourself for some

of the most richly detailed worlds ever created. Xbox One X Control, £449.99, out 7 Nov

BOOKS

This month’s must-reads

The hilarious 12th Wimpy Kid book sees Greg embark on a family holiday he’ll never forget. Diary of a Wimpy Kid – The Getaway by Jeff Kinney, £6, out 7 Nov

Go on a fast and furious journey where father and son stage a jail break with hilarious results.

Bad Dad by David Walliams, £6, out 2 Nov

Get a taste of the Mediterranean with 150 easy recipes to discover.

The Hairy Bikers’ Mediterranean Adventure by Si King and Dave Myers, £12.50, out 2 Nov

O’Grady recounts the hilarious highs and lows of his move to the countryside, from quirky sheep to deranged cows. Country Life

by Paul O’Grady, £10, out 2 Nov

MUSIC

New sounds in store

Follow Jack Reacher as he seeks justice for the owner of a prized item that should never have been lost. The Midnight Line by Lee Child, £10, out 7 Nov

A perfect gift for the baker in your life, Hollywood shares his 100 best bakes in clear step-bystep detail. A Baker’s Life by Paul Hollywood, £12.50, out 2 Nov

Get ready for Taylor Swift’s sixth studio album, featuring lead single Look What You Made Me Do. Taylor Swift, Reputation, £11, out 10 Nov

Jam-packed with chart toppers and dancefloor fillers, this compilation CD is a must for every house party. Now! 98, £13, out 17 Nov

55SJ850V JULY 2017

Model Shown: 55SJ850

BATH & BODY

You’re all set

BEAUTY FOR HER 1 Baylis & Harding Midnight Fig & Pomegranate: Body Wash, Shower Creme, Body Lotion, Hand Cream, Bath Soak Crystals and Shower Puff, £10 2 Natural Extracts Indulgence Set: Shea Butter, Coconut, Argan Oil and Cherry Shower Gels; Argan Oil and Shea Butter Body Lotions, £9 3 L’Oréal Paris Golden Radiance Skincare Collection: Age Perfect Refreshing Toner and Rosy Re-fortifying Day Cream, £12.75

Ever yb o dy loves a little pamp ering, so sp oil them with a gorge ous gif t set

1

3

2

4

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4 Calcot Manor De-Stress Collection: Beautiful Sleep Bath Salts, Ultimate Relax Bath Float and Body Balm, Shower Puff and Candle, £12.75

5 Maybelline Make It Happen Let It Glow Gift Bag: Vivid Hot Lacquer Liquid Lipstick 64 Unreal, Show Nail Colour 232 Rose Chic, Strobing Liquid Illuminating Highlighter Light Iridescent, Show Nail Colour 31 Peach Pie, £15

Find these products in store or online at tesco.com/beauty

179

By Ellie Gibson

Consoles aren’t the cheapest Christmas present. But this isn’t one of those toys that will be gathering dust on Boxing Day and in the bin by Easter. With games available for all ages and budgets, it’s a purchase the whole family will get value from, over a period of years.

These days, games don’t just let you explore new worlds - they’re about creating your own adventures. And they’re excellent for learning how to win, lose and work together.

Comedian, games writer, and co-host of Dara O’Briain’s Go 8 Bit

Playing games as a family is a great way to connect, share experiences, and most of all, have fun.

From choosing what your kids can play to setting spending limits, PlayStation’s straightforward parental controls make it easy to keep your family safe.

It’s not just about games - thanks to apps like Netflix, Spotify, Sky Go, WWE Network and BBC iPlayer, PlayStation is a one-stop shop for all kinds of fantastic entertainment.

If you want to join in the fun but don’t fancy grabbing a normal controller, PlayLink could be just the thing for you. This range of PlayStation exclusive games are controlled with your smartphone or tablet, connected to your PS4 via Wi-Fi. There’s a game for any occasion too, from quick-fire quizzes, to side-splitting sing-offs and gritty crime thrillers.

FOR THE FULL PARENT’S GUIDE, VISIT WWW.PLAYSTATION.COM/PARENTS CHECK OUT THE LATEST OFFERS ONLINE AT TESCO.COM/DIRECT ”2”, “PlayStation”, “Ø”, “dasf” and “DUALSHOCK” are registered trademarks of Sony Interactive Entertainment Inc. ”SONY” and ”

” is a registered trademark of Sony Corporation.

BATH & BODY

1

GROOMING FOR HIM 1 L’Oréal Men Expert Ultimate Sensitive Kit: Shower, Face Wash, Deodorant and Moisturiser, £15 2 David Beckham Instinct Sport: Deodorant Spray and Shower Gel, £6 3 Old Spice The Legend: Deodorant Spray and Aftershave, £7.50 4 Baylis & Harding For Him: Black Pepper & Ginseng Shower Gel, Hair & Body Wash and Aftershave Balm, £9 5 Adidas Champions League: Deo Body Spray and Hair & Body Shower Gel, £4.50

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2

5

4

Find these products in store or online at tesco.com/beauty

181

BATH & BODY

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TEENAGE DREAM 1 Along Came Betty One and Only Bag: Shower Puff, Body Lotion, Shower Wash, Bath Soak, Bath Crystals and Skin Polish, £15 2 Impulse Unique Mini Body Fragrance Trio: Rock & Love, Very Pink and True Love, £4.50 3 Lip Therapy Vaseline Selection: Original, Aloe Vera and Rosy Lips, £5 4 Lynx Collection Attract For Her: Body Wash, Body Spray and Shower Puff, £6.75

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PHOTOGRAPHY GRAHAM SAVILLE STYLING SOPHIE MARTELL

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Find these products in store or online at tesco.com/beauty

183

It’s a wrap

WELL PRESENTED

Make your gif ts even more sp e cial by a dding one of these p ersonal f inishing touches

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1 Spray the top of a present wrapped with brown paper with snow spray. Push a toy car through it, creating skid marks. Leave to dry, then tap e the car and tree in place – the car becomes a gift too.

2 Draw a beard on card and cut it out. Make holes eith er side and thread thin elastic through, knotting the end s.

Pop the beard over the gift .

Works best for medium gift s, as the ‘beard’ can be wor n after the gift is unwrapped .

3 Tie a gift with brown string.

Place rosemary sprigs in the middle and knot the string over. Tie a glittered pine con e on and finish with a bow.

4 Spray pasta bows with gold paint. Sprinkle glitter over, dry, then repeat on the oth er side. Tie the bows on a piec e of string and drape it over the parcel, securing with tape.

5 Paint white trees on brown paper. Dip a straw in the paint and blob it on to loo k like snow. Finish with silver ribbon taped under the tree s.

MAKES & STYLING SUZIE ATTAWAY PHOTOGRAPHY ANDREW BOYD

5

185

75190

First Order Star Destroyer™

75188

Resistance Bomber

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Kylo Ren’s TIE Fighter™

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Resistance Transport Pod™

For the full STAR WARS TM range please see instore and online NOW tesco.com/direct

75189

First Order Heavy Assault Walker™

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BB-8™ First Order Heavy Scout Walker™

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© & ™ Lucasfilm Ltd.

LEGO® CHRISTMAS

LEGO® Friends Sunshine Catamaran I Want This! ■

wish list

70612

THE LEGO® NINJAGO® MOVIE™ Green Ninja Mech Dragon I Want This! ■

10847

LEGO® DUPLO® Number Train I Want This! ■

70916

The LEGO® Batman Movie The Batwing I Want This! ■

60161

LEGO® CITY Jungle Exploration Site I Want This! ■

©2017 WBEI and DC Comics. All Rights Reserved. BATMAN characters and elements © & ™ DC Comics.

THE LEGO NINJAGO MOVIE © & ™ Warner Bros. Entertainment Inc. & The LEGO Group. All rights reserved. (s17)

Select lines available in store or online NOW tesco.com/direct

©2017 The LEGO Group

PROMOTION

Don’t let a weak bladder slow you down – live life your way with discreetly protective liners, pads and pants

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Around one third of women suffer from some form of urinary dysfunction, whether it’s the result of a weakened pelvic floor following pregnancy and childbirth, a sedentary lifestyle or the effects of menopause. Having reliable protection against accidents is particularly crucial in winter, when

coughs and sneezes can put a strain on pelvic floor muscles.

Yet women feel it’s something they can’t discuss; they cope alone when, really, it’s an issue shared by many*.

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The Free Spirit collection is a range of liners, pads and protective pants that features EverFresh protection, which works quickly to ensure that you feel dry, fresh and confident. What’s more, Free Spirit normal, extra and extra-plus pads are dermatologically tested and

25 per cent thinner than previous pads, but just as absorbent. Made with FlexFit technology, they’re shaped to move with your body and designed to stay in place.

So whatever you’re doing, from riding a bike, going into the office or enjoying an exercise class, you can be sure you’ll feel comfortable and confident.

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FIND YOUR FREE SPIR IT

Choose from a range of comfortable liners, pads and pants: Long Liners, £1.30/20; Pads, £1.50, in Mini (20 per pack), Normal (12 per pack), Extra (10 per pack), Extra+ (8 per pack); Active Underwear, £6, in S/M (12 per pack), M/L (10 per pack); Super Unisex Underwear, £8/12, in S/M, M/L, L/XL.

BEAUTY EXPERT

Your essential party kit

THE NEW SMOKY EYE Update the classic smoky look with a dash of glitter. Swap dark greys for pale greys, or even a pop of copper, and you’ll be shining bright for the party season. Rimmel London Magnif’Eyes Smoke Edition, £9, has a mix of high-shimmer and matte shades that are perfect for sculpting and defining. Team it with the Rimmel London Wonderwing Eyeliner, £6, with its 2-in-1 felt-tip precision black eyeliner, to complete the look.

Want to shine at par ties this year ?

Tr y these looks…

GLITTER GOALS

WORDS SARAH COOPER-WHITE PICTURES PIXELEYES STYLIST REBECCA NEWPORT

You don’t have to be a teenager to enjoy gloss and sparkle.

Glam up your manicure with a little glitter — the Sally Hansen Miracle Gel in Game of Chromes, £10, adds just the right level of shine and sheen to your nails. For a glowing, sexy sheen, apply highlighter to your cheekbones, cupid’s bow (to accentuate your pout) and a little to your eyelids. We love Bourjois Sculpt Light, £10. Party eye make-up can have impact without being over the top. Try a low-key pearlescent finish in gold like Rimmel London Magnif’Eyes Mono Shadow in Gold Record, £4.50.

GO FOR GLOSSY If you’re slipping into a new dress, then get your legs and arms ready for showing off. St Tropez in Shower Medium Glow Lotion, £14.50, is the perfect mess-free way to get a glow. All you need to do is lather it up on damp skin, wait three minutes, then shower off the excess. Don’t forget to wash your hands after application! Then just wait overnight for it to develop into a natural glow. Before heading out to your party, dial up the glow factor with Bourjois Sculpt Bronze, £10, which will give a great tan-like glow to cheekbones and arms. Finish your look with a slick of Max Factor Honey Lacquer Lipgloss in Indulgent Coral, £10. Perfect.

Find these products in store, or buy online at tesco.com

189

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TRIED AND TESTED

Red

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I’m st go ill ing PHOTOGRAPHY PIXELEYES PROP STYLING REBECCA NEWPORT

These three readers thought they couldn’t wear red lipstick… but we found the perfect shades for them

OUR PANEL Rebecca Cooper, 24, from Essex, thought red lips could make her teeth look yellow.

Nicky Upton, 38, from the Isle of Wight, avoided red as she doesn’t like to stand out.

Hilary Mackay, 64, from Fife, used to think that red was too strong a colour for older skin.

TO P

Find these products in store, or buy online at tesco.com

191

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T IN G HOS KS HAC up on

er pa L y full Use d price iscou vouch ! n t and m ercloud.co codes from yvouc m, ho tdeals herco too by .c d free in using Pou es.co.uk. S o.uk ch (jo a terne ve tim inp t e you t he be browser ad ouch.com ), a s t d -on th vouch online at sho er c . ws as som Shop early odes as yo u in the e item week shop cheap s are t up to er o 18 per oo, Friday nline than cent comp or we ar to pric ekend, acc ed to a ordin e com g par site id ealo.c ison o.uk.

: hung t spread c t get Don’ the perfe t dishes h o aring y one-p r ask eac t prep o s , a e t t t r ri make less effo ir favou . the shared ake t g n t i a r s b th ced t to ork i gues so the w for redu e t u h t in h dis ye o an e can pop s. p e e e i K s you par t item zer for free

3 BUDGET, BUDGET, BUDGET!

Write an honest list of everything you intend to buy – including cards, gifts, travel, food and new clothes – then tot up the total. If you know you can’t afford this figure, begin downsizing gifts and crossing off new buys until you’re happier with your total spend. If you want to do it more formally, moneyadviceservice.org.uk has a useful Christmas money planner.

Make this year’s festive season more wonderful than ever by spending less with our savvy saving ideas…

4 FABULOUS AND FREE

It’s the little things that make Christmas special: tracking Santa using noradsanta.org on Christmas Eve, putting out a carrot for Rudolph, or playing charades after lunch. These memories cost nothing but will last long after the gifts have been unwrapped.

5 THE IVING s GIFT OF G spend

old ge househ ing The avera ts, accord n se re on p m. co e. about £378 ar p m y by goco r to a surve £10 limit fo y setting a b s st Santa’s as Cut co ch su s ) d use app st (Android pressies, an mas Gift Li st ri . h ts C r ge o d Bag (iOS) and set bu resent lists Offer to write p ft of time? gi e th ve gi t o n n o e on Or why take some abysit, or b k, , put o ay D co to as On Christm with r ja a a day out. in g ise on a ta . rd ca a your prom write it in sweets, or

THE 12 SAVES OF

192

CHRIST MAS

WORDS SARAH JAGGER ILLUSTRATION RICHARD WILSMORE

DE A OR NO L DE A Nev

MONEY

7 YOU’VE GOT MAIL

r cent of us A whopping 75 pe ristmas cards Ch e eiv rec prefer to ssage via social me e rather than a festiv ng to Royal Mail. Posti media, according ves sa ss cla nd co se s by 50 Christmas card by nd se so first class, £4.50 compared to -class nd co se t las the tch 20 December to ca es ss post office queu posting date. Bypa m fro ts en es pr for by printing labels scales, a printer home, using kitchen ail.com. Use lm and parcel.roya sending big, for om o.c parcel2g . ch bulky items eaply

6 SIGNED, SEALED, DELIVERED

You can save on online delivery costs by shopping early: not only will your gifts arrive in good time, but you can often take advantage of cheap or free shipping too. Make sure you’ve clicked on the cheapest postage options (as some sites default to the most expensive choice) and check any return costs or conditions. Use ‘click and collect’ for free delivery to a shop near you.

11

8 PASS THE PARCEL

Over a third of Brits admit to re-gifting an unwanted present, says research by TSB. It’s a clever money-saving idea, but follow a few rules to avoid causing offence. Always re-gift outside your circle of friends (and never anything handmade) and, if in doubt, give unwanted items to charity.

9

10

THE REAL DEA L

With Cy 17 Novem ber Monday on on 24 No ber and Black Frid ve a to make e mber, it’s all too y e x asy p e n s iv e in the rus h to grab impulse buys the urge a b argain. R by w genuinely riting a list of ite esist ms you intend to s check pri ces before hop for, then ensure yo the sales u (many de ’re getting a good to als are ac d tually che eal at other ti a per m es of the shopping on Amazo year). If n, use fre app Cam e elca to aler t y melcamel ou when a price dro ps.

CREDIT AUTION stic WITH C on pla

ly of us re g up an Millions s, rackin a h m t is r r Ch bills eac dit card to pay fo e r ying c a p n e o still r £640 s e r g e a w r o e r v a leaving f bor ycle by a fifth o c h e it it h t w , k r yea Brea or a deb ear on. ke cash y a t r a u t d o b n y e a ome the d ds for ard at h ore car t c ts s it in d d o n e p a r ards yalty your c our rew . Use lo y d rs a k e e c ll t e fi s h dc king card in pping an me stoc o o s h r s t u e s o g a y o gh t re all Christm ve enou ven sto a e l h il y w a ’t d ar don – you m pp Stoc so you . Free a phone, r u e till. o h y t for free n t cards o purse a r y u lt o a y y lo r ough d to you rifle thr rd to ad a have to e c n a o h n p sca our Simply n scan y e h t , t e all t. digital w heckou at the c

PL ANES, TRAINS AND S AUTOMOBILE

visiting ing away or Planning on go as? Book tm ris mily over Ch r alerts friends or fa signing up fo rly possible, ainLine Tr e tickets as ea lik sites miss out. Use s ht lig so you don’t pF ea com) and Ch (thetrainline. deals. st be e th d .co.uk) to fin r (cheapflights rd Rewards fo to use Clubca et rs he uc Don’t forg vo £5 in fares – turn at cheaper rail train tickets on d en sp into £10 to 1 (£ m co y. nk redspottedha booking fee).

12

L A SOCIA AFFAIR ten a vites are

ut Social in ember, b ome Dec the expense c y n n e p ted up u’ve tot that new once yo por t and xpensive s n a tr , e z ore e of boo seem m n a c y say yes to e dress, th e wor th. So only ke plans ma y’r than the u’ll really enjoy, o lternate y a s e d n n a o the c spor t, n a tr alcoholi e r to sha nd nona c li r o u h o hy alco e throug between rummag ar th A e . s n k u in n r d ay eve m e b o r t you’d ward us outfi a gorgeo n about. forgotte 193

PRIZE DRAW

Or be a thrill-se eker at Terra Mítica To celebrate the release of Daddy’s Home 2 in cinemas on 22 November, one lucky reader and their family will win an adventure-packed holiday to Benidorm.

In the sequel to the 2015 global hit, father Dusty (Mark Wahlberg) and stepfather Brad (Will Ferrell) join forces to give their kids the perfect Christmas. Their newfound partnership is put to the test, however, when Dusty’s old-school macho dad (Mel Gibson) and Brad’s ultra-affectionate dad (John Lithgow) arrive just in time to throw the holiday into complete chaos.

With this great prize, a family of four will enjoy their own memorable (but far more relaxing) holiday, which includes seven nights

©

Connect with nature at Mundomar

2017 Paramount Pictures. All rights reserved

WIN

a family adventure holiday to Spain

at an all-inclusive four-star hotel in the Benidorm region. Relax on one of the area’s beautiful south-facing beaches, soak up the atmosphere in the old town or check out one of Benidorm’s amazing theme parks. Be a thrillseeker at Terra Mítica, splash around at Aqua Natura or Aqualandia waterparks, or learn about nature at Mundomar or Terra Natura.

The fantastic prize includes return flights to Alicante from the UK, transfers, 24-hour bus passes, family bike hire and a Daddy’s Home goody bag (including Bluetooth speakers). You’ll also get a Cineworld Unlimited Card, so you can see Daddy’s Home 2, and as many more films as you like, for a whole year.

FOR YOUR CHANCE TO WIN, VISIT tes.co/benidorm by 11.55pm on 8 January 2018.

The prize draw is open to UK residents aged 18+. Normal exclusions apply. The closing date is 11:55pm on 8 January 2018. Only one entry per household. There will be one randomly drawn winner. The prize is for two adults and two children aged 12 and under on date of travel staying seven nights at 4* Benidorm region hotel on an all-inclusive basis sharing a family room. Prize includes economy return flights from a departure airport local to the winner that offers direct flights to Alicante airport in Spain, taxes, one piece of hold baggage per person (up to 20kg), return airport to hotel transfers, one-day family entry to a local Alicante region theme park, a one-week family pass for the 24 hour bus and sightseeing tour, one-day electric bike hire for four with TAO Bike hire company, Daddy’s Home 2 merchandise consisting of Paramount Bluetooth speaker, hard drive, reversible jacket, battery power pack and wireless earphones and 1 x one-year Cineworld Unlimited Card (valid in all UK Cineworld Cinemas excluding West End cinemas). Holiday must be taken between 1 March 2018 and 30 November 2019 excluding 1-31 August 2018, Christmas, New Year and 1-31 August 2019, 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 tes.co/benidorm before entering.

194

You’re invited Relax and have fun with your family on Boxing Day. Whether you decide to serve hot food or cold, we’ve plenty of inspiration for your festive get-together

It’s not just about Christmas pudding finest* Winter Woodland Cake

C H R I S T M A S 2 0 1 7

PROMOTION

PROMOTION

FREE

CHRISTMAS 2017

100+

Eat, drink… and be merry However you celebrate Christmas, gather friends and family around the table and enjoy a delicious festive feast together

recipes for a fabulous Christmas

GET READY TO PARTY

•B rilliant hosting tips • Speedy canapés • Stunning desserts Clockwise from bottom left: If you’re

order by 15 December in store or online

packed with the festive flavour of port and

serving up a proper Boxing Day lunch,

at tesco.com/festivefood. For a decadent

the sharpness of cranberries. finest* Red

this hand-trimmed, melt-in-the-mouth

but hassle-free side, fluffy Maris Piper

Cabbage with Port and Cranberries,

prime cut of British beef fillet will be

mash is blended with butter and double

£2.60/100g (£2.60/100g). As an extra side,

a highlight. Matured for 28 days, it’s full of

cream for a smooth finish. finest* Creamy

sweet and crunchy heritage British carrots

juicy flavour. finest* Beef Chateaubriand,

Buttery Mash, £2.60/500g (52p/100g). Then

add a splash of colour. finest* Heritage

£18-£30/600g-1kg (£30/1kg). Place your

spoon on a heap of tangy red cabbage,

Rainbow Carrots, £1.50/500g (30p/100g).

Let’s celebrate!

EASY COCKTAILS

l

GORGEOUS GIFTS

l

FESTIVE DECS

FOR A ROAST WITH THE MOST…

finest* French Trimmed Pork Loin Rack with Sea Salt and Madeira Jus, £9/kg (1.3-2kg)

PROMOTION IF YOU STILL HAVE ROOM FOR A LITTLE MORE…

SOME LIKE TO PREPARE…

…bring out the tower of cheese.

…others like to party. Switch time spent in

Celebrate British classics with this

the kitchen to more moments with friends

impressive finest* offering, an after-

and family. Bring out this French-inspired

dinner treat that’s perfect for those

dessert, made from luxurious Belgian mousse

who prefer savoury. The cheese

with a rich caramel-sauce filling. It’s

cake comes with five layers – from

decorated with a chocolate ganache and

the top, rich Cornish St Endellion

exquisite chocolate snowflakes, then finished

Brie, Wensleydale with juicy

with gold-dusted honeycomb for that extra

cranberries and blueberries, classic

little bit of Christmas sparkle. finest*

Stilton, mature farmhouse Red

Chocolate and Caramel Bûche, £12/780g

Leicester and crunchy Coastal Bite

(£1.54/100g). Place your order by 15 December

Cheddar. Serve with grapes, figs

in store or at tesco.com/festivefood

PROMOTION

Open house

Fill your Boxing Day table with enticing platters, cold cuts and dips that will get your gathering off to a great start

and walnuts for a centrepiece that’s effortlessly sophisticated. finest* Cheese Celebration Cake, £30/2.88kg (£10.42/kg). Place your order by 15 December in store or at tesco.com/festivefood

‘SERVE YOURSELF’ SPREAD If you have a large crowd to feed, make life simple with a buffet lunch so that your guests can help themselves. Start with a seafood centrepiece, then add a selection of meats, pâtés and dips – and don’t forget a bowl of succulent mixed olives. Clockwise from left: finest* Prawn Ring, £10/650g (£1.54/100g); finest* Chicken Liver Parfait with Sloe Gin & Cranberry Jelly,

£2/100g (£2/100g); finest* Chestnut Houmous with Spiced Red Onion & Cranberry Topping Dip, £1.50/182g (82p/100g); finest* Wiltshire Crumbed Ham D Joint, £12/900g (£1.33/100g); finest* Olive Tasting Collection, £3/140g (£2.14/100g); Yogurt, Cranberry & Mixed Nut Christmas Tree, £2/125g (£1.60/100g); finest* Italian Meat Platter, £5/200g (£2.50/100g).

GRAND FINALE (BACK COVER) Serve this showstopping cake as a Boxing Day treat for your guests.

Luxurious layers of toffee sponge and buttercream are sandwiched together and topped with piped ganache and crunchy pecans. Holly leaves and shimmering, edible gold dust add the festive finishing touch. finest* Winter Woodland Cake, £10 (serves 16)

PROMOTION IF YOU STILL HAVE ROOM FOR A LITTLE MORE…

SOME LIKE TO PREPARE…

…bring out the tower of cheese.

…others like to party. Switch time spent in

Celebrate British classics with this

the kitchen to more moments with friends

impressive finest* offering, an after-

and family. Bring out this French-inspired

dinner treat that’s perfect for those

dessert, made from luxurious Belgian mousse

who prefer savoury. The cheese

with a rich caramel-sauce filling. It’s

cake comes with five layers – from

decorated with a chocolate ganache and

the top, rich Cornish St Endellion

exquisite chocolate snowflakes, then finished

Brie, Wensleydale with juicy

with gold-dusted honeycomb for that extra

cranberries and blueberries, classic

little bit of Christmas sparkle. finest*

Stilton, mature farmhouse Red

Chocolate and Caramel Bûche, £12/780g

Leicester and crunchy Coastal Bite

(£1.54/100g). Place your order by 15 December

Cheddar. Serve with grapes, figs

in store or at tesco.com/festivefood

PROMOTION

Open house

Fill your Boxing Day table with enticing platters, cold cuts and dips that will get your gathering off to a great start

and walnuts for a centrepiece that’s effortlessly sophisticated. finest* Cheese Celebration Cake, £30/2.88kg (£10.42/kg). Place your order by 15 December in store or at tesco.com/festivefood

‘SERVE YOURSELF’ SPREAD If you have a large crowd to feed, make life simple with a buffet lunch so that your guests can help themselves. Start with a seafood centrepiece, then add a selection of meats, pâtés and dips – and don’t forget a bowl of succulent mixed olives. Clockwise from left: finest* Prawn Ring, £10/650g (£1.54/100g); finest* Chicken Liver Parfait with Sloe Gin & Cranberry Jelly,

£2/100g (£2/100g); finest* Chestnut Houmous with Spiced Red Onion & Cranberry Topping Dip, £1.50/182g (82p/100g); finest* Wiltshire Crumbed Ham D Joint, £12/900g (£1.33/100g); finest* Olive Tasting Collection, £3/140g (£2.14/100g); Yogurt, Cranberry & Mixed Nut Christmas Tree, £2/125g (£1.60/100g); finest* Italian Meat Platter, £5/200g (£2.50/100g).

GRAND FINALE (BACK COVER) Serve this showstopping cake as a Boxing Day treat for your guests.

Luxurious layers of toffee sponge and buttercream are sandwiched together and topped with piped ganache and crunchy pecans. Holly leaves and shimmering, edible gold dust add the festive finishing touch. finest* Winter Woodland Cake, £10 (serves 16)

You’re invited Relax and have fun with your family on Boxing Day. Whether you decide to serve hot food or cold, we’ve plenty of inspiration for your festive get-together

It’s not just about Christmas pudding finest* Winter Woodland Cake

C H R I S T M A S 2 0 1 7

PROMOTION

PROMOTION

FREE

CHRISTMAS 2017

100+

Eat, drink… and be merry However you celebrate Christmas, gather friends and family around the table and enjoy a delicious festive feast together

recipes for a fabulous Christmas

GET READY TO PARTY

•B rilliant hosting tips • Speedy canapés • Stunning desserts Clockwise from bottom left: If you’re

order by 15 December in store or online

packed with the festive flavour of port and

serving up a proper Boxing Day lunch,

at tesco.com/festivefood. For a decadent

the sharpness of cranberries. finest* Red

this hand-trimmed, melt-in-the-mouth

but hassle-free side, fluffy Maris Piper

Cabbage with Port and Cranberries,

prime cut of British beef fillet will be

mash is blended with butter and double

£2.60/100g (£2.60/100g). As an extra side,

a highlight. Matured for 28 days, it’s full of

cream for a smooth finish. finest* Creamy

sweet and crunchy heritage British carrots

juicy flavour. finest* Beef Chateaubriand,

Buttery Mash, £2.60/500g (52p/100g). Then

add a splash of colour. finest* Heritage

£18-£30/600g-1kg (£30/1kg). Place your

spoon on a heap of tangy red cabbage,

Rainbow Carrots, £1.50/500g (30p/100g).

Let’s celebrate!

EASY COCKTAILS

l

GORGEOUS GIFTS

l

FESTIVE DECS

FOR A ROAST WITH THE MOST…

finest* French Trimmed Pork Loin Rack with Sea Salt and Madeira Jus, £9/kg (1.3-2kg)