J U N E 2 0 1 7
fabulous summer recipe ideas to enjoy
THE SECRETS TO STRESSFREE LIVING
No time for waste
How to make the most of the food you buy
Here comes the sun! B IT ESIZE T RE ATS
NO-C O OK DINNERS
E ASY FAMILY BARB EC UE
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21 EVERYDAY EASY
To barbecue or not? You decide with these tasty midweek meals
7 MENU EDIT I can’t bear to see food go to waste but, despite my best intentions, it does sometimes happen - usually because I can’t work out what to make with the leftovers in question. If the same is true for you, this month’s issue might be just what you need! Tesco is 100 per cent committed to tackling the challenges of food waste head on, which is why, in this month’s magazine, we’ve put together lots of really useful tips and tricks that should help to make the process a whole lot easier. Want to know how to make the most of your veg? Turn to page 89. Keen to discover how shopping smarter can make a difference to how much you’re throwing away? Take a look at page 73. We know Make more of it (page 90) is one of our most popular regular features, so we’ve jampacked this issue with tons of leftover ideas and recipe suggestions that we hope you’ll find useful. And finally, we’d love to know what you do to prevent food waste at home - drop me a line at email@example.com.
Let us take the hassle out of dinnertime with meal plans from this issue’s recipes
10 IN SEASON
Inspiring recipes that make the most of June’s best produce
Our guide to summer berries
26 FOOD LOVE STORIES
How surplus Tesco food is powering a community cafe… and inspiring children to cook
31 LIFE HUB
Things to do and buy this month
47 FLAVOUR FIESTA
Head outside and enjoy a taste of Spain with our tapas menu
Sarah Gooding, ACTING EDITOR
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
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The team EDITORIAL Acting editor Sarah Gooding Acting deputy editor Lucie Tobin Food editor Elli Donajgrodzki Acting chief sub editor Chris Hughes Sub editors Louise Burfitt, Rob Goodway Editorial assistant Bryony Bowie Creative solutions editor Alison Fordy ART Art director David Jenkins Senior art editor Nina Brennan Senior designers Jack Huntley, Alexandra Whitfield Junior designer India Jackson ADVERTISING AND COMMERCIAL Tesco Media @ dunnhumby (tescomedia.com) Head of publications Matthew Sims 020 8326 9732 Senior client directors Alan Davis 020 8326 9759, Tom Glenister 020 8326 9751 Client directors Amanda Crofts 020 8326 9761, Lorraine Davies 01707 370947, Sophie Kennedy-Cooke 020 8832 9205, Laura Monteiro 020 8832 7233, Okasha Nageen 020 8236 9775, Jim Wright 020 8832 1353 Client manager Nicky Garcha 01992 314 172 Promotions and projects managers Susan Leydon 020 8326 9757, Chris Kent 020 8832 9843 CONTENT AND PUBLISHING Editorial director Maureen Rice Content director Helen Johnston Head of GM & living Sarah Edwards Head of food Jenny McIvor Group managing editor Kate Best Group art director Iona Newton Business director Jessica Haigh Senior account director Kate McLeod Senior account manager Suzanne Ashley-Tagoe Account managers Emilia Ullmann, Peter Woodman PRODUCTION Production director Vanessa Salter Production manager Deborah Homden WITH THANKS TO Anna Crane, Paul Elms, Emma Franklin, Sophie Harper, Cara Hobday, Rachel Linstead, Debbie Voller, Richard Wilsmore TESCO Lead publishing manager Emma Burton-Lee 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
9 JOIN THE
92 WHY IT PAYS
Your letters, tweets, emails and social media posts from the last month
Make the decision to get involved and you’ll soon be enjoying all the benefits
43 THE RACE
We are all reducing food waste – and so can you!
TO JOIN IN!
94 HAPPIFY YOUR HOME Three easy updates for your living spaces that are bang on trend for summer
IN THIS ISSUE
54 TOP OF THE POPS
Stay cool with our refreshingly inventive ice lolly recipes
61 DINNER FOR TWO
73 HOW TO STOP
89 10 WAYS TO MAKE
Keep your bin empty and save money at the same time
Tips to help you embrace the ‘root to stem’ trend
Easy, no-cook meals for summer evenings
75 MEAL MATHS
64 LITTLE CHEFS
81 SMALL WONDERS
Start kids cooking with these simple recipes
71 THE ULTIMATE
Super easy picnic recipes Feeling peckish? These tiny treats will satisfy your cravings
THE MOST OF YOUR VEG
90 MAKE MORE OF IT Prevent food waste and transform your leftovers
122 RECIPE INDEX
All of this month’s recipes on one handy page
How to make strawberry eclairs in six simple steps
Time to get stuck in!
COVER RECIPE KATY GREENWOOD COVER PHOTOGRAPHY TOBY SCOTT FOOD STYLING BIANCA NICE PROP STYLING JENNY IGGLEDEN
119 NO TIME FOR WASTE
98 10 WAYS TO
106 THE JOY OF THE
Don’t let stress ruin the summer
Become a car boot sale expert
Want to show off your toes this summer? Step this way
111 FIT FILES
119 HELLO, SUNSHINE!
100 GARDEN SOLUTIONS Great ways to make your outdoor space more inviting
The latest fitness tips and trends
113 SOMETHING FOR 103 DRESS UP YOUR TABLE THE BOYS How to entertain in style
The best beauty buys for men
117 HAPPY FEET
Our panel tests sun creams
120 PRIZE DRAW
To help you use up the food you buy, look out for the ‘Use it up’ tips on our recipes for ideas on what to do with leftover ingredients.
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To help you make the most of this issue, we’ve chosen recipes that go together really well to create three delicious meals. Any other suggestions? Let us know, using #tescomagazine
PACK UP A PICNIC As if you needed an excuse, it’s National Picnic Week from 16 to 25 June. Pack up these por table treats, grab a blanket and get outside! • The ultimate sausage roll p71 • Ar tichoke, potato and spinach tor tilla p50 • Salted caramel and chocolate popcorn bites p82
GAME, SET AND MATCH Get in the Wimbledon spirit with these summery drinks and snacks, including a delicious new take on British favourite, strawberries and cream. • Agua di Valencia p52 • Watercress guacamole with homemade vegetable crisps p11 • Strawberr y and cream eclairs p85
ALFRESCO FEAST Rustle up a feast for outdoor dining with this moreish menu. You can even cook the main and side on the barbecue. • Barbecued spinach and feta flatbreads p23 • Griddled asparagus with romesco sauce p49 • Roasted nectarine and miso fusion pops p57
U MENIT ED PAGE
Look out for this icon throughout the magazine For more meal inspiration, visit tesco.com/realfood
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UK 18+ only. Normal exclusions apply. To enter, purchase any 2 Dove Female Anti-perspirants 250ml in store and scan your Clubcard, or online at Tesco.com. Opens 07/06/17. Closes 23:59 18/07/17. 1 winner. A 5-night family holiday for four to La Manga Club, Spain. The prize includes economy flights to Spain, airport transfers, full board accommodation at La Manga Club for 5 nights, access to the Tennis Academy at La Manga Club, ÂŁ1,500 spending money total, contribution towards travel insurance and 1 large Dove hamper. One entry per Clubcard account. For full prize terms and conditions, see http://www.tesco.com/clubcard/help/terms-and-conditions.
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BILLION DOLLAR BOY
NEW TRICKS I grow rhubarb in my garden and am always looking for new ways to cook it, beyond crumble, but most recipes are sweet. I’ve been trying to use it as a vegetable and was so happy to find your Warm rhubarb and mackerel salad recipe (In Season, April). I have only found one other savoury rhubarb recipe, so thank you for doubling my total!
My budding young chef, William, loved making your Billionaire’s shortbread recipe (Masterclass, April). He followed it step by step, melting his spare Easter eggs for the topping, and was very pleased with the end result. It was a perfect Easter holiday activity. He’s already looking forward to next month’s recipes! Lisa Howells, Devon
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SWEET SPOT When you’re on a diet it’s easy to run out of healthy recipe ideas, but the nutritional info below your recipes is really helpful for keeping track of my calorie intake. One delicious Rosquilla (Amazing Bakes, April) is the way to satisfy both my sweet tooth and my scales (262 calories each, yes please). Chiara Tosi, Midlothian
Maria Morris, Devon
Pics of your favourite April Tesco Magazine recipes…
LITTLE HELPERS I made your Blueberry, lemon and thyme poke cake (In Season, April) for Good Friday. It was amazingly lovely and appreciated by all. My granddaughter ‘helpers’ particularly enjoyed using their poking skills, as they are usually told not to poke the cake when it comes out of the oven! Christine Douglass, North Yorkshire
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We love seeing your creations! Share your pics with us using #tescomagazine Find all our recipes at tesco.com/realfood
Make the most of June’s bright and beautiful produce with these vibrant summer recipes
USE IT UP
Add in any leftover soft herbs you have: parsley, mint, sage, chives and dill all work well.
Tendersweet carrots These young carrots are particularly sweet and earthy in flavour. • It’s thought that carrots were first grown for their leaves. It wasn’t until the 1300s that records appear of the root being eaten. • While other, larger carrots might require peeling, young tendersweet carrots just need to be scrubbed. • Stir-fry halved carrots in sesame oil, chopped ginger and lemongrass for a fragrant side dish. Sprinkle with soy and sesame seeds to serve.
BAKE D HE RBY CARROTS Serves 4 Takes 45 mins Cost per serve 86p 1 of your 5 a day; high in vitamin A 450g tendersweet carrots, peeled or scrubbed 1 dried bay leaf 5 garlic cloves 2 tbsp butter fresh herbs, to serve (see tip, above)
1 Preheat the oven to gas 6, 200°C, fan 180°C and cut a 50cm length of
For more great carrot recipes, visit tesco.com/realfood
nonstick baking paper. Fold it in half lengthways, then open up and put it on a baking sheet. 2 Toss the carrots in a bowl with the bay leaf, garlic and seasoning. Lay the carrots along the crease of the paper and dot over the butter. Make a parcel by bringing the paper up over the carrots, folding the top to seal, then fold up the short ends. Bake for 40 minutes, Serve opened and sprinkled with herbs. Each serving contains Energy
365kJ 88kcal 4%
of the reference intake. See page 122. Carbohydrate 8g Protein 1g Fibre 0g
Watercress Watercress, a relative of the mustard plant, has a strong peppery flavour. • It's a source of folate and calcium, as well as being high in vitamin C. • Watercress has been celebrated for its nutritional content for hundreds of years; it first appeared on a menu in the 1300s. There is a dedicated annual watercress festival near Winchester. • Try using it to make a vibrant salad with griddled pears, Stilton and walnuts.
WAT E RC RE S S G UAC A M O L E WITH HOMEMADE V E G E TA B L E C RI S P S
MEN U E
DIT Serves 4 PAG E7 Takes 40 mins Cost per serve 94p High in vitamin C; high in folate; high in vitamin B1; 2 of your 5 a day
125g frozen peas 1 tbsp sunflower or vegetable oil, plus extra for greasing 2 beetroot, very finely sliced 1 sweet potato, very finely sliced 1 parsnip, very finely sliced 1 ripe avocado ½ x 80g bag of watercress 1 spring onion, roughly chopped 1 lemon, juiced 1 tbsp pumpkin seeds
1 Blanch the peas in a pan of boiling water for 3-4 minutes, until cooked. Set aside until cool. 2 Heat the oven to gas 6, 200°C, fan 180°C and brush 1-2 baking trays with a little oil. Toss the finely sliced veg with 1 tbsp oil. Spread out on the oiled trays and bake for 10 minutes. Turn the vegetables and bake for 5-10 minutes, until crisp. Cool on wire racks. 3 For the guacamole, put the avocado, watercress, spring onion, most of the lemon juice and some seasoning in a food processor. Blitz until smooth. 4 Drain the peas, then add to the food processor and pulse to roughly chop. Taste and add a splash more lemon juice if needed, then transfer to a bowl. Garnish with the pumpkin seeds. Serve with the crisps. Each serving contains Energy
925kJ 221kcal 11%
14g 3g 9g 0·1g 20% 13% 10% 2%
of the reference intake. See page 122. Carbohydrate 22g Protein 4g Fibre 5g
MA MO KE OF IRE T
PAG E 90
For more great watercress recipes, visit tesco.com/realfood
Radishes Crisp and peppery, radishes are great for adding a savoury crunch to salads. • Like watercress, radishes are a member of the mustard family. • Historically, ancient Egyptians were paid in radishes for their work in building the pyramids. • For a delicious summer snack, heat butter in a frying pan until foaming. Add the radishes; fry until softened. Squeeze over lemon juice and sprinkle with dukkah to serve.
T RO U T W I T H R A D I S H , O R A N G E A N D P O M E G R A N AT E S A L A D Serves 4 Takes 25 mins Cost per serve £3·01 1 of your 5 a day; high in protein; high in vitamin D 4 trout fillets 1½ tbsp honey 2 tbsp grainy mustard 3 oranges, 1 zested and juiced, 2 peeled and roughly chopped 2 tbsp red wine vinegar 2 x 240g bags of radishes, thinly sliced 1 x 30g pack flat-leaf parsley, roughly chopped 1 x 80g tub pomegranate seeds
1 Preheat the oven to gas 6, 200°C, fan 180°C. Space out the trout on a baking tray. Mix 1 tbsp of the honey, the mustard and orange zest and brush over the fish. Bake for 12-15 minutes, until bubbling, and the fish is cooked through and flakes easily. 2 In a bowl, whisk the remaining honey with the orange juice and vinegar. Add the chopped oranges, radishes, parsley and half the pomegranate seeds. Toss everything together. 3 Serve the trout hot or cold, with the radish salad alongside, scattered with the remaining pomegranate seeds. Each serving contains Energy
1063kJ 253kcal 13%
16g 0·5g 18% 8%
of the reference intake. See page 122. Carbohydrate 18g Protein 28g Fibre 4g
USE IT UP
Grainy mustard adds a great tang to any summery salad dressing.
For more great radish recipes, visit tesco.com/realfood
Cornish potatoes The Cornish potato season runs from late June to August, and begins as Jersey Royals finish. • Although spuds don’t count towards your five a day, they’re a source of potassium and high in vitamin B6. Most of the nutrients are found in the skin. • Thread cooked new potatoes, pea pods and lengths of spring onion onto skewers. Barbecue until charred. Drizzle over a tahini, lemon juice and herb dressing.
B A K E D C O RN I S H P O TAT O E S A N D B RI E W I T H P I C K L E S Serves 4 Takes 45 mins Cost per serve 88p 500g Cornish potatoes 2 tbsp rapeseed or olive oil 50g cocktail gherkins 8 pickled silverskin onions from a jar, halved, plus 3 tbsp pickling liquid 60g mixed salad leaves ½ tsp English mustard powder ½ tsp caster sugar 1 x 160g pack Cornish Brie Ploughman’s plum chutney, to serve
Steps 1 and 2 can be done up to 2 hours before. Keep the bowl covered at room temperature until ready to serve, then add the cheese and bake until it’s melting.
1 Preheat the oven to gas 6, 200°C, fan 180°C. In a large roasting tin, toss the potatoes with some seasoning and 1 tbsp oil. The potatoes should sit in a single layer with some space around them. Roast for 30 minutes, or until golden and crispy. 2 Meanwhile, toss the gherkins and onions with the salad leaves. In a bowl, whisk the pickled onion liquid with the remaining oil, 1 tbsp water, the mustard powder and sugar. 3 After 30 minutes, add the Brie to the roasting tin, moving the potatoes to make space, and bake for a further 5 minutes, until the cheese is starting to melt. Drizzle the dressing over the salad and serve in the centre of the table with the tray of potatoes and Brie, plum chutney – and plenty of forks for everyone to dig in. Each serving contains Energy
1204kJ 288kcal 14%
18g 8g 25% 41%
of the reference intake. See page 122. Carbohydrate 23g Protein 11g Fibre 2g
For more great potato recipes, visit tesco.com/realfood
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TERMS & CONDITIONS: UK 18+ only. Purchase required: to enter buy Alpro Ice Cream (500ml) and scan your Clubcard. Opens 31.05.17 and closes 23.59 BST 28.06.17. The main prize is x4 VIP tickets to Luna Cinema at Hampton Court Palace on Saturday 19th August, 2017, including travel costs, a two-night stay at a DoubleTree by Hilton Hotel, plus £500 spending money. In addition, the ﬁrst 300 entrants will receive a £3.50 voucher to redeem against a 500ml tub of Alpro Ice Cream. One entry per Clubcard account. In selected Tesco Extra’s, Tesco Superstores, and online only. If you enter by purchasing the products in-store and have opted out of receiving marketing communications from Tesco you will be excluded from the prize draw. Full T&Cs and opt-out information at: http://www.tesco.com/clubcard/help/terms-and-conditions.
USE IT UP
Find clever uses even for fruit stones and pips at tes.co/ useupfruitstones.
Nectarines These sweet and juicy stone fruits are at their best from May to September. • Although similar in taste and appearance to peaches, nectarines are slightly more acidic, with a smoother skin. • Ripe nectarines have no green patches and are firm but give a little when gently squeezed. Keep in a fruit bowl and move to the fridge once ripe. • Ripe nectarines are delicious raw. Under-ripe fruit benefits from being cooked: try poaching in Marsala with vanilla, then serving with mascarpone.
N E C TA RI N E F RO S É Makes 6-8 (freeze frosé only) Takes 45 mins, plus overnight chilling Cost per serve 96p 1 x 75cl bottle rosé wine 100g caster sugar 250g nectarines, stoned and roughly chopped, plus wedges to serve ½ tsp vanilla extract 5 ice cubes
1 Pour the wine into a large, shallow tin or freezerproof container and freeze overnight – it won’t freeze solid. 2 Meanwhile, put the sugar and chopped nectarines in a saucepan
with the vanilla extract and 100ml water. Cook over a gentle heat for 5-10 minutes, until the sugar has dissolved and the nectarines are soft, translucent and juicy. Cool, then chill in the fridge overnight. 3 When ready to serve, put the frozen wine and chilled nectarines and syrup in a blender with the ice and blitz until smooth. Pour into dessert glasses and garnish with a nectarine wedge in each. Serve immediately. Each frosé contains Energy
755kJ 180kcal 9%
26g 0·0g 29% 0%
of the reference intake. See page 122. Carbohydrate 26g Protein 1g Fibre 0g
For more great nectarine recipes, visit tesco.com/realfood
Mint These versatile leaves add a unique taste to sweet and savoury dishes. • There are more than a dozen varieties of mint, each with a slightly different flavour profile. The most popular type, sold in stores, is spearmint. • To prolong their life once picked, wrap damp kitchen paper around the stems and store in the fridge. • Try crushing peas with chopped mint leaves and spread on toast. Top with griddled asparagus, crumbled feta, lemon zest and a drizzle of balsamic.
USE IT UP
Blitz any leftover mint ice cream with an equal quantity of milk and a few strawberries to make a milkshake. Serve in a glass decorated with a mint sprig.
M I N T A N D W H I T E C H O C O L AT E I C E C RE A M S H O R T I E S Makes 12 Takes 45 mins, plus freezing Cost per serve 28p ½ x 900ml tub vanilla ice cream 12 large mint leaves green gel food colouring (optional) 100g white, milk or dark chocolate chips 150g white chocolate 1 x 300g pack rich shortie biscuits 50g dark chocolate
1 Line a large freezerproof container with clingfilm. Working quickly, spoon the ice cream into a food processor and tear the mint leaves over the top. Blitz in bursts, to minimise melting, until the ice cream is smooth and the mint is
finely chopped. Stir in a little food colouring to get a pale green colour, if you like, then stir in the chocolate chips. Spread the ice cream in the container, then freeze for 3-4 hours, until solid. 2 Melt the white chocolate in a heatproof bowl over a pan of simmering water. Dunk each biscuit halfway into the white chocolate. Put on a wire rack to set. Melt the dark chocolate, drizzle over the biscuits then leave to set. 3 Using a teaspoon, scoop a ball of the ice cream onto one biscuit then place the other biscuit on top and press down, enabling the ice cream to ‘squidge’ to the edges. Each shortie contains Energy
1150kJ 275kcal 14%
14g 8g 21g 0·3g 20% 40% 23% 5%
of the reference intake. See page 122. Carbohydrate 33g Protein 3g Fibre 2g
Also in season…
Spring onions are great now. Try them in this flavoursome tart at tes.co/oniontart
For more great mint recipes, visit tesco.com/realfood
WORDS BRYONY BOWIE RECIPES SARAH COOK PHOTOGRAPHY STUART OVENDEN FOOD STYLING EMMA JANE FROST PROP STYLING REBECCA NEWPORT
Snack Creamy! Snack Happily!
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The epitome of British summer, just one of these iconic berries has an average of 200 seeds. Try them in our delicious strawberry and cream eclairs in Masterclass (p85).
Delicate, jewel-like redcurrants* grow in small bunches and have a sweet, tart flavour that mellows when cooked. They work well in jams, jellies or served with lamb.
The intense colour and flavour of these berries make them a great addition to many bakes. Their powdery coating, or ‘bloom’, is actually a protective layer that stops them spoiling.
There are more than 200 varieties of raspberry, not all of them red. Choose big, plump berries with a strong pink hue and enjoy them on their own, in bakes or our smoothie pops on p57.
Mouthwateringly juicy, blackberries are made up of small, round, fragile ‘drupelets’. Their sweet, tangy taste and versatile nature make them a firm British favourite.
These classic summer fruits come in all shapes and colours, and complement sweet and savoury dishes alike PRE P
Wash berries before use. Use a sharp knife to hull washed strawberries. To remove redcurrants from their stalks, run a fork along the stems.
Keep berries in the fridge, but don’t wash until using as they will go soggy. Pat dry on kitchen paper after rinsing.
Berries are delicious raw or cooked. Sharper, more intense berries, such as redcurrants and blackberries, pair particularly well with meat.
Try them in...
BALSAMIC RICOTTA TARTINES *Spread sourdough toast with ricotta, then layer with sliced strawberries, blueberries and mint. Drizzle with honey and balsamic glaze. BERRY VINAIGRETTE In a food processor, blitz 3 parts olive oil and 1 part lemon juice with chopped garlic, black pepper and a handful each of raspberries and redcurrants. Drizzle over a salad. BLACKBERRY FOOL Mix equal parts whipped cream and natural yogurt. Simmer blackberries with sugar and a splash of elderflower cordial, until beginning to break down. Cool; fold through the cream and yogurt mixture.
* 4 5
For more great berry recipes, visit tesco.com/realfood
WORDS AND RECIPES BRYONY BOWIE PHOTOGRAPHY ALEX LUCK FOOD STYLING JOY SKIPPER PROP STYLING TONIA SHUTTLEWORTH In-store dates are subject to availability. *Redcurrants will be available in store from mid-July.
E NJ OY
Everyday easy Make the most of sunny evenings with these flavour-packed midweek meals that can be cooked on the barbecue or in the kitchen
USE IT UP
Squeeze leftover sausages from their skins, brown, and fold into an omelette for a hearty brunch.
BĂĄnh mĂŹ hot dogs ( re c i p e o n p a g e 2 2 )
BÁNH MÌ HOT DOGS
MA MO KE OF IRE T
Serves 4 PAG E 90 Takes 50 mins Cost per serve £1·07 High in protein; source of vitamin C; source of vitamin B6
1 Preheat the oven to gas 6, 200°C, fan 180°C. Soak 8 wooden skewers in water. Parboil the potatoes for 15 minutes, or until just tender. Drain; leave to cool. 2 Meanwhile, use a spiralizer or a vegetable peeler to cut the carrot into long, thin ribbons. Cut the cucumber in half lengthways then into thin slices on the diagonal. 3 Cook the sausages in the oven for 16-18 minutes, turning frequently, until cooked through. Preheat a barbecue or griddle pan and, once hot, char the sausages to your liking. Thread the potatoes onto skewers and barbecue or griddle for 5-6 minutes, turning frequently, until lightly charred. 4 Cut a slit down each baguette piece and fill each with salad leaves, carrot, cucumber and herbs. Finish each with a sausage and a drizzle of the sweet chilli dressing. Serve with the potatoes and any extra salad. Each serving contains Energy
1536kJ 363kcal 18%
13g 1·5g 14% 26%
of the reference intake. See page 122. Carbohydrate 56g Protein 19g Fibre 6g
Use the oven! Bake the unwrapped spuds for 40-50 minutes. Put the pork in a foil-lined tin and cook for 30 minutes, then brush with the maple and soy and cook for a further 10 minutes. E M B E R- ROA S T E D SW E E T P O TAT O E S W I T H M A P L E P O RK B E L LY Serves 6 Takes 45 mins Cost per serve 72p 1 of your 5 a day; high in vitamin C; source of B vitamins 6 sweet potatoes 1 x 450g pack pork belly slices 1 tbsp maple syrup 1 tbsp soy sauce 3 tbsp low-fat crème fraîche sriracha, to serve handful rocket or salad leaves, to serve
1 Preheat the oven to gas 6, 200°C, fan 180°C, and light the barbecue. Wrap each of the potatoes in a double layer of tin foil. As soon as the charcoal in the barbecue starts to glow red, put the potatoes among the coals using barbecue tongs, raking them over the 22
For more delicious family recipes, visit tesco.com/realfood
potatoes so they are partially buried. Cook for 20 minutes, turn over the potatoes and cook for a further 10 minutes, or until tender. Remove from the coals and set aside for 5 minutes. 2 Meanwhile, put the pork belly slices on a tray and cook in the oven for 30 minutes. Combine the maple syrup and soy sauce, brush over the pork and put on the barbecue for 3-4 minutes each side, until crisp, golden and cooked through. Leave to rest for 5 minutes, then cut into small chunks. 3 Halve the potatoes and divide the crème fraîche and pork chunks between each. To serve, drizzle over a little sriracha and garnish with the rocket or any salad leaves you have. Each serving contains Energy
1601kJ 380kcal 19%
16g 6g 13g 0·8g 23% 29% 15% 13%
of the reference intake. See page 122. Carbohydrate 45g Protein 17g Fibre 6g
RECIPES AND STYLING LOUISE PICKFORD PHOTOGRAPHY IAN WALLACE
24 small new potatoes (2-3 per skewer) 1 large carrot, peeled 1 cucumber 4 chicken or pork sausages 1 white baguette, cut into 4 50g mixed salad leaves 1 tbsp basil leaves 1 tbsp mint leaves 1 tbsp coriander leaves 4 tbsp sweet chilli dressing
B A RB E C U E D S P I N AC H A N D F E TA F L AT B RE A D S Serves 4 Takes 30 mins Cost per serve £1·11
MA MO KE OF IRE T
PAG E 90
900g frozen leaf spinach, defrosted 2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed 1 lemon, ½ zested and juiced, ½ cut into wedges 150g lighter feta, crumbled 3 ripe tomatoes, chopped 1 tbsp chopped coriander 8 white tortilla wraps gem lettuce, to serve
1 Taking handfuls of spinach, squeeze out as much water as you can and pat dry on clean kitchen paper. Finely chop. 2 In a frying pan set over a medium heat, add half the oil and fry the onion, garlic
and lemon zest for 10 minutes, until softened and lightly golden. Stir in the spinach and cook for 2 minutes until hot, then add the feta and remove from the heat. Mix well, season then set aside. 3 In a bowl, combine the tomatoes and coriander and stir in 2 tsp lemon juice and the remaining oil; season to taste. 4 Preheat the barbecue or a large griddle pan. Spread a wrap with a quarter of the spinach and feta mix and top with a second wrap, pressing down firmly. Cook on the hot barbecue or pan for 3-4 minutes each side, until charred and heated through. Repeat until you have 4 filled wraps. 5 Slice the wraps into wedges and serve with the salsa, lettuce and lemon. Each serving contains Energy
2385kJ 567kcal 28%
18g 7g 10g 2·1g 26% 34% 12% 35%
of the reference intake. See page 122. Carbohydrate 73g Protein 25g Fibre 11g
C RI S P Y C O D W I T H P E A M A S H A N D L I G H T E R TA R TA RE S AU C E Serves 4 Takes 20 mins Cost per serve £2·65 2 of your 5 a day; high in protein 200g Greek-style yogurt 2 tbsp capers, drained, rinsed and chopped 2 gherkins, drained, rinsed and chopped 1 small shallot, very finely chopped 2 tbsp chopped parsley, plus a few leaves to garnish 500g fresh or frozen peas 2 garlic cloves, crushed 1 tbsp chopped mint (optional) 1 tbsp olive oil, plus extra to drizzle ½ lemon, juiced 4 x 140g skin-on boneless cod fillets 2 large carrots, peeled and thickly sliced
1 To make the tartare sauce, put the yogurt (reserve 2 tbsp) in a bowl and stir in the capers, gherkins, shallot and chopped parsley. Set aside. 2 In a pan of boiling water, cook the peas for 3 minutes. Drain then return to the pan with the garlic, mint (if using), oil, lemon juice and the reserved yogurt. Crush lightly with a fork to give a chunky mash. Keep warm. 3 Heat a barbecue or griddle pan until hot. Season the fish and put skin side down on the barbecue or griddle. Cover and cook for 5-6 minutes until the fish is opaque and cooked through. Remove and rest skin side up for 2 minutes. 4 Steam the carrots for 3-5 minutes, until tender. Divide the pea mash between plates, top with the fish and a dollop of tartare. Serve with the carrots, reserved parsley and a drizzle of olive oil. Each serving contains Energy
1412kJ 335kcal 17%
13g 4g 16g 1·2g 18% 22% 18% 21%
of the reference intake. See page 122. Carbohydrate 23g Protein 34g Fibre 10g
For more delicious family recipes, visit tesco.com/realfood
B A S I L A N D M O Z Z A RE L L A STUFFED CHICKEN WITH PA S TA S A L A D (freeze uncooked stuffed chicken only) Serves 4
Takes 50 mins Cost per serve £2·24 Low in saturates; high in vitamin B3 1 x 30g pack basil, roughly chopped 1 small garlic clove, peeled 2 tbsp pine nuts 2 tbsp olive oil, plus extra for brushing 4 x 150g skinless chicken breast fillets 1 x 150g pack half-fat mozzarella, sliced 200g fusilli 150g baby plum tomatoes, halved 50g pitted olives, roughly chopped 2 tbsp chopped fresh parsley 2 tsp balsamic vinegar salad leaves, to serve
USE IT UP You will have about 2 tbsp pesto left over. It will keep, chilled, in a jar for up to three days.
1 Preheat the oven to gas 6, 200°C, fan 180°C. Blitz the basil in a food processor with the garlic, pine nuts, 1 tbsp oil and seasoning into a smooth pesto. Add 1-2 tsp water to loosen if necessary. 2 Cut a slit into the thickest side of each chicken breast. Spoon a dollop of the pesto and 2 mozzarella slices into each slit. Secure each opening shut with a cocktail stick. Put on a baking tray and cook in the oven for 20-25 minutes, or until cooked through and the juices run clear. 3 Meanwhile, in a pan of salted, boiling water, cook the fusilli for 10-12 minutes, until al dente. Drain, refresh under cold water and shake dry. Transfer to a bowl. 4 Stir the tomatoes, olives and parsley through the pasta with the vinegar and remaining oil. 5 Preheat a barbecue or griddle pan. Brush the chicken with a little oil and cook on each side, until the chicken is charred to your liking. Rest for 5 minutes and serve with the pasta salad and salad leaves. Each serving contains Energy
2232kJ 530kcal 27%
18g 4g 26% 22%
of the reference intake. See page 122. Carbohydrate 44g Protein 51g Fibre 4g
Bright ideas Revamp your midweek meals with our tricks and tips at tes.co/easymidweek 25
B O’N ES S AC A D E M Y ’S ‘ N O T H I N G WA S T E D ’ B A N A N A B R E A D
Our Community Food Connection provides over 5,000 charities and community groups with surplus food from our stores. We visited one of them, a community cafe in Bo’ness, which is thriving thanks to Tesco’s initiative - as well as inspiring a real love of food
esco really care about good quality ingredients, which is why we’re so keen to help others develop a love affair with food. We’re also working hard to stop anything that could be eaten from going to waste – and that’s where our Community Food Connection programme can help: working in partnership with food redistribution
charity FareShare, we provide unsold, quality food to a whole host of community groups, from homeless shelters to foodbanks, across the UK. One recipient is Bo’ness Academy in Scotland. Every week, their on-site community cafe collects a food donation from their local Tesco. The benefits are twofold: not only does the cafe help pupils connect with the
community, but they also learn how to turn the food into something they’d love to eat, and their creations are served in the cafe. Since it was set up four years ago, the kids have really enjoyed developing their cooking skills. And it has proved a bonding experience for all concerned, with everyone in the community brought together by their shared love of food.
Ruth Provan, senior technician
‘When we were approached by our local Tesco to find out if we wanted to get involved in Community Food Connection, we leapt at the chance. Tesco sees the benefit of its surplus food being used in the cafe to support the community - and so do we! It’s exciting to pick up our donation on a Monday night, as we never know what we’re going to get. We mostly get bread, bakery, fruit and veg, but eggs and bacon are real favourites. Local people, especially elderly care home residents, enjoy popping into the cafe, and the kids get a genuine sense of satisfaction from learning new skills and seeing people enjoy what they’ve made. It’s win-win!’ 26
I’ve learned how to make so many delicious recipes, but my favourite to make is a chocolate upside down cake Lauren
I think people enjoy the food that we make because it’s all homemade – and we enjoy making it because it’s practical and fun! Ross
It’s so important that food that can be used should be – and not thrown away. My parents have been super impressed by the food I’ve made Corinne
I really like the fact that we’re cooking using food that would otherwise be wasted Alex
I love cooking; Mrs Connacher is my favourite teacher Emma
Cooking classes teach us practical life skills that will benefit us in the future Ross
Emma Connacher, home economics teacher ‘Every week, I get together with a group of around 10 pupils and we spend an hour cooking with the food that the community cafe has picked up from Tesco. The children particularly enjoy making cakes and muffins – and if there are vegetables, we always make a soup. The students are so pleased to see the food they’ve cooked being served in the community cafe. As I walk around the school, all I seem to hear is, “What are we making this week, Miss?” Cooking’s a life skill, one that the children all really enjoy learning. They take photos of what they’ve made to show their families to get them involved, too. I think a few parents are learning from the school!’
MINI BANANA LOAVES Makes 6 Takes 40 mins, plus cooling Cost per serve 31p
Preheat the oven to gas 3, 170°C, fan 150°C. Lightly grease and line a 6-hole mini loaf tin with butter. In a small pan, melt 125g unsalted butter with 100g caster sugar, stirring to dissolve. Pour into a bowl and leave to cool for 5 minutes. Meanwhile, sift 175g self-raising flour onto a large plate and add a pinch of salt. On a separate plate, use a fork to mash 2 peeled, very ripe medium bananas. Beat 2 eggs, one at a time, into the butter BIG IT UP mixture, then fold in the mashed Pour the mix into a bananas. Stir in 100g sultanas and lined 2lb loaf tin; bake for ½ tsp vanilla extract. Add the sifted 45 mins at gas 3, 170°C, flour, stirring well to combine. Divide fan 150°C or until cooked the mix between the tins and bake for through. Top with icing 25-28 minutes, until golden and risen. and banana chips. Leave to cool in the tins for 5 minutes before transferring to a wire rack to cool completely. To serve, drizzle over runny honey. Best served warm, they will keep in an airtight container for 2 days. Each serving contains Energy
1917kJ 456kcal 23%
21g 12g 38g 0·4g 30% 59% 43% 7%
of the reference intake. See page 122. Carbohydrate 64g Protein 6g Fibre 2g
C A RROT C A K E M U F F I N S Makes 6 Takes 35 mins, plus cooling Cost per serve 18p
Preheat the oven to gas 4, 180°C, fan 160°C. Put 6 muffin cases in the holes of a muffin tray. Sift 100g very strong wholemeal bread flour and ½ tsp each mixed spice and baking powder into a bowl. Put 75ml sunflower oil, 75g brown sugar, 1 egg and 1 tbsp milk in a jug and beat with a fork. Add the wet mixture to the dry and mix well. Stir in 1 peeled, grated carrot, 25g raisins and 10g desiccated coconut and stir in. Divide between the cases and bake for 15-20 minutes, until risen. Meanwhile, beat together 15g softened unsalted butter, 40g icing sugar and the zest and juice of ½ an orange. Remove the muffins from the oven and transfer to a wire rack to cool completely. Once cool, spread a little icing onto each muffin. Each serving contains Energy
1286kJ 307kcal 15%
17g 4g 25g 0·2g 25% 20% 28% 3%
of the reference intake. See page 122. Carbohydrate 37g Protein 4g Fibre 3g
Get involved Charities or community groups that would like to benefit from Community Food Connection can find out more and register at tesco.com/communityfoodconnection.
JUMP INTO IF YOU TRY ONE THING...
...make it the finest* Ultimate Burger Kit with Pulled Pork, £5/2-pack (£2·50 each). It contains two succulent beef steak burgers, slow-cooked pork shoulder, slices of chilli Cheddar cheese, brioche buns and, to top it all off, an apple and bourbon sauce.
JUNE Make the most of the start of summer with our pick of the best things to do, make and eat this month...
DON’T WANT TO COOK?
Try our simple idea for a quick-to-build pork bun, on page 75. <#Y#>
finest* Apple, Elderflower & Pear Tea, £2·89 for 15 (19p each)
Fruity Iced Tea
Pour 500ml boiling water into a heatproof jug with 4 teabags; steep for 5 minutes. Remove the teabags, add a handful of lemon and lime slices and top up with cold water. Transfer to the fridge until cold, then serve with sprigs of fresh mint for a refreshing summer drink.
Lemon & Lime Wedges, £2/350g (57p/100g)
Fresh Mint, 70p/30g (£2·33/100g)
FUN DAYS OUT
Kids at a loose end this summer? Treat them to a day out with your Tesco Clubcard. Get up to 4x the value of your £2·50 Clubcard vouchers and see the penguins at Bournemouth Oceanarium or ride rollercoasters at Lightwater Valley in Yorkshire. Visit tesco.com/clubcard to find even more amazing offers around the UK.
H ow to h os t yo u r own mini fe s tiva l a t h o m e... •All you’ll need is colourful
bunting, a cool box for the drinks, simple snack food and your favourite tunes.
•Sleeping under canvas in the garden is much quieter than at any festival! Put up your tent and pile with your comfiest throws and pillows.
IN THE LOAF Want freshly baked bread straight from the oven without the effort? These Rustic Tomato Baguettes, £1·20 for 2, are part of the new Bake at Home range. 32
•In the morning, whip up a bacon or egg sarnie on a camping stove and eat in the fresh air. •If it starts to pour, head
indoors to watch the Glastonbury highlights on the BBC (23-25 June) and feel pleased you’re warm, dry and not at all muddy!
TAKE IT OUTSIDE Planning on dining in the
garden or the park when the sun hits? Our reactive glaze plates and bowls, £3 each, are ideal: the Mediterranean blue glaze is a sophisticated addition to any table and the range is made of lightweight melamine, which means it’s less likely to break if it gets dropped on the floor – an excellent choice for picnics.
OF THE BEST
From the new American Sharing range, these indulgent bites make perfect party food. Chilli Beef Jalapeño Bites, £2/200g (£1/100g)
Mac ’n’ Cheese Bites, £1·50/285g (53p/100g)
Mozzarella Sticks with BBQ Centre, £2/240g (83p/100g)
sapo de el Pi pe Cantalou
LOVE ALL! Tennis fans are real foodies: did you know that spectators at Wimbledon consume 142,000 strawberries, 7,000 litres of cream, 200,000 glasses of Pimm’s and 25,000 bottles of fizz every summer?
In the warmer months, look out for a selection of British-Grown Herb Pots, £1·25 each. Place the pots on your windowsill, keep them watered and you can snip off fresh herbs whenever you want, leaving the plant to keep on growing.
GOING, GOING, SCONE
What could be more summery than afternoon tea in the garden? For a homemade touch without the fuss, use Fruit Scone Dough, £1·60/600g (27p/100g) , then serve your scones with whipped Extra Thick Double Cream, £1·10/300ml (37p/100ml) and new Strawberry Squeezy Jam, £1/340g (29p/100g). The only thing left to worry about is whether the jam or the cream goes on first…
W at er
TASTE FILES – Melons –
Piel de Sapo, £1·75 each, has
a mild, sweet flavour and is the national melon of Spain. The name translates as ‘skin of the toad’ thanks to its green, mottled skin. Cantaloupe, £1·50 each, is crisp and juicy with firm, orange flesh. It’s often paired with cured ham in the antipasti dish prosciutto e melone. Watermelon, £2 each, is sweet, fat-free and incredibly juicy, as it’s about 92 per cent water. 33
UNDERSTAND FOOD LABELS LEARN TO READ LABELS PROPERLY AND YOU’LL NEVER WASTE FOOD AGAIN… You can safely eat food up to the end of the USE BY date, as long as you’ve stored it correctly. You can also freeze products at any point up to this date. But don’t eat or freeze anything after this date because, even if it still looks or smells fine, there’s a chance it won’t be.
Handy cans of Gin & Tonic and Vodka with Lime & Lemonade, both £1·25/250ml (50p/100ml), are perfect for popping in your bag for a festival or summer drinks party. Premixed and ready to drink, they’re easy to grab and go, so you can make the most of unexpected sunny days.
The BEST BEFORE date refers to quality rather than food safety so, after this date, check to see if it’s good to eat. For example, tomatoes that have gone a bit squidgy might not make it into your salad but will be great roasted with a drizzle of olive oil. See page 89 for more ideas on using up fruit and veg.
Fancy a summer classic but with fewer calories? Try stuffing Hot Dog Rolls, 65p for 6 (11p each) or 2 packs for £1, with caramelised onions and finest* Reduced Fat Outdoor Bred Sausages, £2·50/400g (63p/100g). Finish with a squeeze of Tomato Ketchup, 63p/555g (11p/100g) and a dollop of American-style Mustard, £1·25/370g (34p/100g).
DISPLAY UNTIL and SELL BY dates are aimed at shop staff. You can ignore these!
Remember to check labels for storage information. To extend the life of food beyond its use by or best before date, freeze it before that date. When you’re ready to eat it, defrost fully and use within 24 hours. Always check packaging to make sure the food is safe to freeze.
For tasty ideas for food you want to use up or to learn more about reducing waste, see lovefoodhatewaste.co.uk
LIFE OF PIE
You can’t beat a pork pie when it comes to picnic fare, and these Village Bakery Cocktail Pork Pies, £1·50 for a pack of 2 (75p each), are extra special. Encasing prime cuts of pork in a seasoned jelly and classic hot-water crust pastry, they won’t disappoint. Available in Welsh stores.
LO LOCVE AL
Made with San Marzano tomatoes and chillies slow-cooked in open pans, finest* Sweet Tomato & Bird’s Eye Chilli Chutney, £1·49/270g (55p/100g) adds a spicy kick to any sandwich.
New mezze-style sharing dishes such as the Chicken and Chorizo Pastries, £2·30/70g and Moroccaninspired Falafel, £2·30/200g are great for picnics and parties. Pair with Halkidiki Olives with Sundried Tomatoes, £2/160g (£1·25/100g), Nutty Quinoa Houmous Salad, £3/240g (£1·25/100g) and Chargrilled Chicken, Orzo and Courgette Salad, £3/255g (£1·18/100g). Serve on melamine Melon Dinner Plates, £2 each, for a fun, transportable feast.
When the mercury rises, try these simple tips to cool down: •Run your wrists under a cold tap for five seconds every few hours. •Have a lukewarm (but not cold) bath or shower just before bedtime. • Roll up a wet flannel, freeze overnight then take with you in a plastic bag. For more great ideas on beating the heat, visit tes.co/keepcool.
SCOOP IT UP
No time to make a packed lunch? The new salad meal deal features a range of products and includes a salad base, topper and dressing, all for just £2·50. Try the Simple Salad with the Watermelon and Feta Addition, and the Smoky Pepper Dressing Pot.
AD DAYS SAL
For a delicious summer dessert that’s easy to throw together, try making a pistachio and berry sundae. Drizzle a little finest* Raspberry Sauce, £1·90/250g (76p/100g), into a sundae glass, then add fruit from the British Berries Pot, £2·25/225g (£1/100g) and scoops of finest* Pistachio Ice Cream, £2·85/500ml (57p/100ml) . Top with a crispy Ice Cream Wafer, 55p for a pack of 50.
Perfect with burgers, these frozen Sweet Potato Wedges, £2/500g (40p/100g) , are great to have stashed in the freezer. Coated in a light, seasoned batter, they cook from frozen in just 25 minutes.
9 926440 870656
WORDS BRYONY BOWIE, LUCIE TOBIN PHOTOGRAPHY ANT DUNCAN, GARETH MORGANS FOOD STYLING SUE HENDERSON, EMMA-JANE FROST PROP STYLING TONIA SHUTTLEWORTH, REBECCA NEWPORT *Prices correct at time of going to press.
FOOD WASTE HUB
IT’S A WRAP!
New individual portion packaging for meat and fish means you’ll only open what you need. Try the Boneless Salmon Fillet, £2·20/140g (£1·57/100g), or the Chicken Breast Fillets, £2·50/300g (83p/100g).
From the Perfectly Imperfect range, these juicy Mixed Berries, £2·75/1kg (27p/100g) taste splendid, even if they do look a little wonky.
HEART OF GLASS
This VonShef 3-piece Rectangular Glass Container Set, £15·99*, is incredibly versatile – the dishes can be transferred from the freezer to the oven and then straight to the table for dishing up. Clever, right?
Keep food that’s been opened fresh and airtight with these Kitchen Craft Bag Clips, £3·14* for 20 (16p each).
Rustle up a hearty dinner with Fresh Mash, £1·30/500g (26p/100g), made with ‘odd’ potatoes that might otherwise have gone to waste. Pair with Chicken Meatballs, £3·50/270g (£1·30/100g), which come in a handy resealable bag, and peas and gravy.
This Copper Measuring Cups Set, £11·95*, isn’t only good-looking, it’ll also ensure your measuring is spot on. You’ll save on waste and produce amazing bakes, too!
TIP OF THE ICEBERG
Who’s never found a soggy bag of lettuce at the back of the fridge? New resealable salad bags, such as this Resealable Iceberg Lettuce, £1/260g (38p/100g), will help you get the most out of your salad and cut food waste in the process.
Don’t just guess how much you’re cooking. Get portion sizes right and stop unwanted leftovers with the Duronic KS100BK Kitchen Scales, £9·99*.
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Get ready to enjoy the long summer evenings this June! This selection of wines, including some lighter options, is sure to help you have fun in the sun.
James Davis, Master of Wine
Â£1 OFF COUPON AT THE FRONT OF THE MAGAZINE
Treat the man in your life to one of these tasty tipples, whether as a Father’s Day gift or a special treat
BEYOND THE ALE
Glenfiddich has introduced a series of experimental whiskies, proving traditional casks can be seasoned in not-sotraditional ways. In a collaboration with a Speyside craft brewer, this is the first single malt to be finished in India pale ale casks, resulting in a vibrant whisky with citrus notes and a hint of tangy hops. Enjoy it on its own or over ice with a twist of orange peel. Glenfiddich IPA Experiment Single Malt Scotch Whisky, £45/70cl glenfiddich.com/uk #Glenfiddich
A true passion for apples shows in every bottle of Thatchers Vintage Cider, a golden, medium-dry cider made to a family recipe that can be traced back to 1904. Deep in flavour yet light in colour, it’s rounded off with a crisp sparkle. A satisfying sundowner, its rich character also makes this cider ideal to serve with a chilli or curry, or cheese and chutney. Thatchers Vintage Cider, £2/500ml
For over 200 years, Buffalo Trace has been crafting bourbon on the banks of the Kentucky River. This amber nectar is made using the finest Kentucky and Indiana corn, malted barley and rye. It’s then gently aged in oak barrels for a balanced flavour of sweetness and spice, creating a long, smooth finish. Try it in a Buffalo and Ginger Ale: pour 50ml Buffalo Trace over ice into a tall glass, top with ginger ale and garnish with an orange wedge. Buffalo Trace Bourbon Whiskey, £23/70cl buffalotrace.co.uk @buffalotraceuk #discoverbourbon
The Jim Beam family has been making bourbon in Kentucky since 1795. New Jim Beam Double Oak is aged twice, each time in a new, freshly charred, oak cask. This extended maturing time results in a bourbon with a deliciously smooth flavour, coupled with hints of caramel and spiced oak. Serve it in a refreshing Double Oak and Cola: pour 25ml Double Oak into your favourite glass over ice, top up with cola and stir. Jim Beam Double Oak Bourbon, £25/70cl
VIVE LA FRANCE
Rémy Martin VSOP Mature Cask Finish is finished for a year in oak casks at least 20 years old, creating a harmony of powerful, elegant aromas. Try a Rémy Grand Tonic for a twist on the British classic. Pour 50ml Rémy Martin VSOP over ice into a wine glass, add 10ml dry vermouth (optional), and top with tonic water and a lemon wedge. Rémy Martin VSOP Cognac, £35/70cl
Whitley Neill Gin is distilled in the heart of England – but it’s inspired by the soul of Africa, combining the fruit of the baobab tree and the citrus notes of the Cape gooseberry. Serve this handcrafted gin over ice with tonic water and a slice of orange to highlight its citrus notes. Whitley Neill Handcrafted Dry Gin, £26/70cl WhitleyNeill @whitleyneill
THE RACE AGAINST
WASTE No time for food waste? Neither has Tesco, which is why it’s taking such big steps to cut back. And this is just the start…
ere at Tesco we believe that no food that could be eaten should be wasted. That’s why we’ve made a commitment that no food from our UK retail operations that’s fit for humans to eat will go to waste by the end of 2017. We’re working hard to make this a reality. Did you know less than 1 per cent of food at Tesco is wasted? That may seem small, but it’s still too big for us, which is why we’re planning to do even more…
Steps we’re taking
PHOTOGRAPHY THOM ATKINSON
u We stopped sending food waste
direct to landfill in 2009. If surplus food from the bakery can’t be donated to charity, it’s made into animal feed. Excess chicken fat and cooking oil are turned into bio-diesel. u We’ve published our food waste figures since 2013. This information helps us understand how much food is being wasted, and where and why – so we can take action to reduce it. u In 2014 we ended Buy One, Get One Free offers on fresh fruit and veg, so customers aren’t encouraged to buy more than they need. u Our food redistribution initiative Community Food Connection (with charity FareShare) operates at more than 1,700 stores. So far over 5,000
charities have signed up, including the community cafe at Bo’Ness Academy, near Edinburgh (see p26). u Since 2012 we’ve donated over 15 million meals to FareShare from our distribution centres. More than 10 million meals’ worth of surplus food has been donated to people in need from our stores. u In 2016 we introduced the Perfectly Imperfect range of ‘wonky’ fruit and veg and have saved more than 5,500 tonnes of produce that could have been wasted – 68 million portions! u We introduced our potato supplier to our mash supplier; now 140 tonnes of potatoes that might have been wasted are turned into fresh mashed potato and sold in store every week.
WHAT DO YOU DO TO PREVENT FOOD WASTE? These clever ideas will help cut waste and save you money…
Emma Robertson, Kent ‘I cook pasta sauces in big batches – they’re quick to defrost and stop me buying pricy pre-made food.’
Gwenneth Bowie, Cumbria ‘Wrap fresh herbs, such as parsley, in damp kitchen paper and store in the fridge to keep fresh for longer.’
Elli Donajgrodzki, Food Editor ‘I never throw out brown bananas. They’re perfect for baking into a deliciously gooey banana bread!’
Denise Rance, Newport ‘Turn leftover risotto into arancini: shape into balls, coat in breadcrumbs and shallow fry. Freezable, too!’
Alex Clarke, Cardiff ‘Stock up on ingredients that are quick to turn into a meal – so you aren’t tempted by a takeaway if you get in late.’
Janice Morris, Dumfries and Galloway ‘Bread gone hard? Blitz into crumbs and use in casserole toppings, meatballs or fishcakes.’
Sarah Gooding, Editor ‘In my house, we have “eat up” Sunday lunches – anything perishable gets turned into weird meals!’
Joy Ejaria, London ‘I keep the food that will expire soonest at the front of the fridge so I use it up before it goes off.’
Zosia Edwards, Surrey ‘If a recipe calls for two onions, I’ll only buy two instead of picking up a whole bag I’d forget about.’
The bright, fruity flavours of South Australia’s Shiraz wines make them perfect for summer entertaining
For those who enjoy a full-bodied, showstopping red, Barossa Ink is an exciting new arrival from South Australia’s premium Shiraz growing region, the Barossa Valley. Innovative winemaking techniques have resulted in a wine with an intensely inky nature – dark and opulent, with rich fruit flavours balanced with hints of mocha, dark chocolate and spice. It pairs brilliantly with robust meat dishes, such as an Italian ragu or slow-cooked lamb, and its powerful taste packs an immediate punch, making it a real talking point at any dinner party. Barossa Ink Shiraz, £10/75cl
This enjoyable Shiraz gets its quirky name from the original winery, which was in fact a jam factory when it first opened in 1895. Jam Shed Shiraz has been created to honour this little slice of South Australian heritage and is perfect for those who love a jammy-tasting wine. Bursting with all the sweet, red-fruit juiciness you would expect from a delicious preserve, this fun-loving Shiraz is great when served with Mediterranean or barbecue food – or simply enjoy it, slightly chilled, on a warm summer evening. Jam Shed Shiraz, £7/75cl
On the case
For more information and to order by the case, visit tesco.com/wine
Make the most of the sun with this delicious, easy to make ahead tapas menu inspired by the bold flavours of Spain
S M O K Y S K E W E RS W I T H PA RS L E Y D I P P I N G S AU C E Serves 6 Takes 20 mins Cost per serve £1·61 High in protein 2 tbsp olive oil 2 tsp each crushed fennel seeds, ground cumin and smoked paprika 2 garlic cloves, crushed 1 tbsp red wine vinegar 1 x 450g pack lamb leg steaks (fat trimmed), sliced into 3cm pieces 1 x 165g pack raw peeled king prawns For the dipping sauce 20g flat-leaf parsley, leaves chopped 1 garlic clove crushed 1 small shallot, finely diced 1 tbsp crushed red chilli flakes 4 tbsp extra-virgin olive oil 2 tbsp sherry vinegar
1 Soak 24 wooden skewers in water for 10 minutes. Meanwhile, mix 1 tbsp oil, the spices, garlic, vinegar and a little salt in a small bowl. 2 Put the lamb and prawns into 2 separate bowls. Pour two-thirds of the marinade over the lamb and the rest over the prawns. 3 In a bowl, mix together the sauce ingredients with a little salt. Set aside. 4 Thread 2 pieces of lamb each onto 12 skewers and 2-3 prawns onto the remaining skewers. Brush a frying pan with the remaining oil and set over a high heat. Fry the skewers for 2-3 minutes each side, until cooked through. Serve with the dipping sauce. Each serving contains Energy
1016kJ 245kcal 12%
18g 5g 26% 23%
of the reference intake. See page 122. Carbohydrate 1g Protein 22g Fibre 1g
C H O RI Z O, P E A R A N D MANCHEGO SAL AD
MA MO KE OF IRE T
Serves 6 PAG E 90 Takes 15 mins Cost per serve £1·16 1 of your 5 a day; source of vitamin E
Marinate the lamb 24 hours before and the prawns 2 hours before. The sauce can be made on the morning of serving.
100g sourdough bread, toasted and cut into cubes 75g Manchego, crumbled 150g cherry tomatoes, halved 45g almonds, toasted and chopped 1 tbsp raisins or sultanas, soaked in hot water for 5 minutes, then drained For the dressing 1 shallot, finely chopped 1 tbsp sherry vinegar 1/2 tbsp lemon juice 2 tbsp extra-virgin olive oil 1 tsp Dijon mustard 1 tsp honey
1 In a frying pan set over a high heat, dry-fry the chorizo until crisp. Drain on kitchen paper and set aside. In a bowl, mix EARLY BIRD? the dressing ingredients Make the salad and dressing in the morning. and season. 2 Put the sliced pear, Cover, chill, then mix salad leaves, spinach, together just before toasted sourdough, serving. Manchego, tomatoes and chorizo in a large bowl. Drizzle with the dressing and toss to mix. Divide between six bowls and sprinkles over the almonds and sultanas to serve. Each serving contains Energy
75g Spanish diced chorizo 1 pear, quartered, cored and sliced 2 x 60g packs babyleaf salad 80g baby spinach leaves
1072kJ 257kcal 13%
18g 5g 25% 26%
G RI D D L E D A S PA R AG U S W I T H RO M E S C O S AU C E
MEN U E
DIT Serves 6 PAG Takes 20 mins E7 Cost per serve £1·09 High in folate; 1 of your 5 a day
1 tbsp olive oil 2 x 250g packs asparagus, trimmed For the sauce 1 x 285g jar roasted peppers, drained 1/2 x 100g pack blanched almonds, toasted 1 garlic clove, crushed 1 tbsp sherry vinegar 1 tsp crushed red chilli flakes 25g rustic white bread, crusts removed, torn into pieces ½ tsp smoked paprika 1 tbsp tomato purée 60ml extra-virgin olive oil
1 Put all the sauce ingredients (except the oil) in a food processor with a little salt. Blitz, adding the oil gradually, until a coarse paste forms. Tip into a bowl. 2 Toss the asparagus in oil and cook in a hot griddle pan, in batches, for 3-4 minutes each side, turning with tongs, until charred. Serve with the sauce. Each serving contains
7g 1·1g 8% 19%
of the reference intake. See page 122. Carbohydrate 15g Protein 10g Fibre 2g
818kJ 198kcal 10%
17g 2g 25% 11%
of the reference intake. See page 122. Carbohydrate 6g Protein 5g Fibre 1g
For more delicious tapas-inspired ideas, visit tesco.com/realfood
PASS THE PARCEL
Make the empanadas the night before. After step 3 put on a lined tray, cover with baking paper, wrap in clingfilm and chill. The next day, simply bake as in step 4.
MA MO KE OF IRE T
PAG E 90
Makes 12 (freeze cooked empanadas) Takes 55 mins Cost per serve 42p High in protein 1 tbsp olive oil 1 small onion, finely chopped 3 garlic cloves, finely chopped 1 tbsp smoked paprika 1 tsp ground cumin 1 tsp crushed chillies 1 tbsp raisins or sultanas 1 tbsp capers in brine, drained 1 tbsp tomato purée 1 x 250g pack turkey mince 1 x 375g pack ready-rolled light shortcrust pastry 1 egg, beaten 1 tbsp cumin or sesame seeds 1 tbsp flat-leaf parsley, to serve
1 In a frying pan over a low heat, add the oil and sauté the onion and garlic for 5 minutes. 2 Add the spices, raisins, capers, tomato purée, 2 tbsp water and the turkey mince to the pan and sauté, stirring often, for 10 minutes, or until 50
the mince is cooked through. Season, then leave to cool completely. 3 Preheat the oven to gas 6, 200°C, fan 180°C. While the mince is cooling, roll out the pastry to a rectangle measuring roughly 30cm x 40cm and cut into twelve 10cm squares. Divide the turkey mix between each square and brush the edges with a little beaten egg. Fold one side of each square over to make a triangle and then press down the edges with a fork to seal. 4 Brush the tops with a little more egg and sprinkle with black pepper and the cumin or sesame seeds. Put on a baking tray lined with nonstick baking paper and bake in the oven for 20-25 minutes, until golden and crisp. Scatter over the parsley to serve. Each serving contains Energy
654kJ 156kcal 8%
of the reference intake. See page 122. Carbohydrate 14g Protein 8g Fibre 2g
To flip the tortilla, run a spatula around the edge to loosen. Put a plate over the pan and invert the tortilla onto it. Return the pan to the hob and slide the tortilla back in, cooked side up.
ARTICHOKE, POTATO AND SPINACH TORTILLA
Serves 6 PAG E7 Takes 1 hour Cost per serve 85p High in vitamin C; high in folate
2 large onions, very thinly sliced 5 tbsp olive oil 1kg waxy potatoes, peeled and cut into 0·5cm thick slices 1 x 200g pack spinach 6 eggs 1 x 285g jar artichoke antipasti, drained
1 Preheat the oven to gas 6, 200°C, fan 180°C. In a large frying pan over a low heat, sauté the onions in 2 tbsp oil over a low heat for 20 minutes, or until golden and caramelised. 2 Meanwhile, toss the potato slices with 2 tbsp oil, season and put on a large baking sheet. Bake in the oven for 15 minutes, or until soft. 3 Put the spinach in a bowl and pour over boiling water. Leave to wilt for 1 minute then drain, rinse in cold water and drain again. Squeeze out as much water as possible, then roughly chop. 4 Beat the eggs in a bowl and season. Add the cooked onions and potatoes, spinach and artichokes and mix to combine. Add the remaining oil to a wide and deep heavy-based frying pan set over a low heat. Pour in the egg mix and cook for 20-25 minutes, until almost solid. Flip the tortilla (see tip, left) and cook for a further 2-3 minutes. Cut into squares and serve warm or at room temperature. Each serving contains Energy
1494kJ 358kcal 18%
19g 3g 27% 17%
of the reference intake. See page 122. Carbohydrate 36g Protein 13g Fibre 6g
The tortilla can be made a day ahead and kept covered in the fridge.
For more delicious tapas-inspired ideas, visit tesco.com/realfood
RECIPES JENNIFER JOYCE PHOTOGRAPHY IAN WALLACE FOOD AND PROP STYLING LOUISE PICKFORD
ORANGES AND P O M E G R A N AT E S I N S H E RRY A N D C I N N A M O N S Y RU P Serves 6 Takes 15 mins Cost per serve 95p 4 large seedless oranges 1 x 80g pack pomegranate seeds ⅓ x 30g pack mint 200g low-fat Greek yogurt For the syrup 75g caster sugar 75ml sweet sherry, such as Oloroso 1 cinnamon stick seeds from ½ vanilla pod, or ½ tsp vanilla paste
for 5 minutes, or until syrupy, then remove from the heat. Leave to cool completely. 2 Cut the skin and white pith off the oranges, then slice into discs 1cm thick. Arrange on a platter and top with the pomegranate seeds. Just before serving, pour over most of the syrup and garnish with the mint leaves. Drizzle the remaining syrup over the yogurt and serve alongside in a bowl.
AG UA D I VA L E N C I A
Each serving contains
1 Add the orange juice, vodka, gin, sugar and fruit to a jug. Stir well. 2 Fill 6 glasses with ice and pour over the cocktail. To finish, top up each glass with sparkling wine.
638kJ 151kcal 8%
29g <0·1g 33% 1%
of the reference intake. See page 122. Carbohydrate 30g Protein 3g Fibre 2g
Serves 6 Takes 15 mins Cost per serve £1·33
MEN EDITU PAG E7
500ml orange juice 100ml each vodka and gin 1 tsp sugar 2 limes and 1 orange, sliced 500ml sparkling wine
Each serving contains
1 Make the syrup in a small pan by heating the sugar, sherry, cinnamon, and the vanilla seeds until boiling. Turn down to a simmer and cook 52
For more delicious tapas-inspired ideas, visit tesco.com/realfood
753kJ 181kcal 9%
13g <0·1g 14% 1%
of the reference intake. See page 122. Carbohydrate 13g Protein 1g Fibre 0g
Prepare this recipe, created in Valencia with local oranges, in advance. Just keep it chilled and add the fizz when you serve.
Top pops of the
From coffee ices to smoothie pops, our gorgeous lollies will keep you cool
Smo othie p ops ( re c i p e o n p 57 )
MENU EDIT PAGE 7
It might sound unusual, but the miso in this recipe mixes with the honey for a rich caramel flavour that complements the nectarines.
Ro a s t e d n e c t a r i n e a n d m is o f u s i o n p o p s ( re c i p e o n p 57 )
For more tasty summer treats, visit tesco.com/realfood
To get the fruit and basil leaves to show on the lollies, make sure you press them into the sides of the moulds.
Tr o p i c a l l o l l i e s ( re c i p e o p p o s i te )
SMOOTHIE POPS Makes 8 Takes 30 mins, plus freezing Cost per serve 46p
Low in saturates
225g fresh raspberries 1 banana, peeled and broken into chunks 2 tbsp clear honey 350g low-fat Greek-style yogurt 4 tbsp granola, such as super berry granola
1 In a blender, blitz the raspberries until smooth. Sieve the purée to remove the seeds and set aside. 2 In the same blender, purée the banana and honey with 3-4 tbsp yogurt. Once smooth, stir into the remaining yogurt. This will keep the yogurt thick. Set aside 100g of the mix and divide the remainder between 2 large bowls. Add 1 tbsp of the raspberry purée to one of the large bowls of yogurt, then add 2 tbsp to the other large bowl. Add the remaining purée to the 100g yogurt. Mix each well. 3 Spoon 1 tsp granola each into the base of 8 lolly moulds, then add the lightest coloured mixture, followed by the next lightest, then the darkest. Sprinkle the remaining granola on top, avoiding the middle where the lolly stick will go. Push in the sticks and freeze for at least 3 hours, or until frozen. To unmould, dip the lollies briefly in hot water just before serving. They will keep in the freezer for up to five days. Each smoothie pop contains Energy
337kJ 80kcal 4%
10g 0·1g 11% 2%
of the reference intake. See page 122. Carbohydrate 12g Protein 3g Fibre 1g
ROA S T E D N E C TA RI N E AND MISO FUSION POPS Makes 8 Takes 30 mins, plus freezing Cost per serve 65p
MA MO KE OF IRE T
PAG E 90
4 ripe nectarines, halved and stoned 2 tbsp light brown soft sugar 2 tsp white miso paste 3 tbsp clear honey 1 x 250g pot mascarpone 100ml semi-skimmed or whole milk 1 tsp vanilla bean paste
1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the nectarines on a baking tray and sprinkle with the sugar. Roast in the oven for 15-20 minutes, until softened (this will depend on how ripe the nectarines are). Leave to cool, then scoop out the flesh, reserving any juice but discarding the skins. Blitz the flesh and juice in a blender until smooth. 2 To assemble the base layer of the lollies, spoon the nectarine purée into the moulds (reaching roughly halfway up) and prop up on an angle in the freezer. Freeze for 2-3 hours, until frozen solid. 3 Meanwhile, in a bowl, mix the miso with the honey (see tip, right). When completely combined, stir into the mascarpone and milk in a bowl, until well combined. Add the vanilla bean paste, stirring until mixed in. 4 Remove the moulds from the freezer and spoon the mascarpone mixture over the top of the frozen nectarine bases. Add the lolly sticks and freeze for at least three hours, or until frozen solid. To unmould, dip the lollies briefly in hot water just before serving. They will keep in the freezer for up to five days.
2 Chop the remaining pineapple into small pieces and divide between 8 lolly moulds. Put a slice of kiwi and a small basil leaf in each (see tip, opposite). Pour in the pineapple mixture, pop in the lolly sticks and put in the freezer for at least 3 hours, or until frozen solid. To unmould, dip the lollies briefly in hot water just before serving. They will keep in the freezer for up to five days. Each tropical lolly contains Energy
157kJ 38kcal 2%
of the reference intake. See page 122. Carbohydrate 9g Protein <1g Fibre 0g
If you find the miso is a little stiff, warm it for a few seconds in the microwave or with the honey in a small pan over a low heat.
Each fusion pop contains Energy
828kJ 199kcal 10%
14g 9g 16g 0·2g 20% 47% 17% 3%
of the reference intake. See page 122. Carbohydrate 16g Protein 3g Fibre 0g
T RO P I C A L L O L L I E S Makes 8 Takes 20 mins, plus freezing Cost per serve 42p Low in fat; low in saturates; source of vitamin C 1 x 500g pack pineapple fingers 1 lime, zested and juiced 1 tbsp rum (optional) 1 tbsp white caster sugar 1 tbsp roughly chopped basil leaves, plus 8 small leaves ¼ tsp grated fresh ginger 1 kiwi, peeled, topped and tailed, and sliced into 8 rounds
1 Chop 350g pineapple into chunks. Whizz in a blender with the lime zest and juice, rum (if using), 2 tbsp water (3 tbsp if not using rum), the sugar, chopped basil and ginger, until a smooth green purée forms.
For more tasty summer treats, visit tesco.com/realfood
C A F F E L AT T E I C E S Makes 8 Takes 20 mins, plus cooling and freezing Cost per serve 26p
1 Dissolve the coffee in 300ml boiling water, then stir in the condensed milk and the milk. Leave to cool completely before pouring into 8 ice lolly moulds. Add the sticks and freeze for at least 3 hours or until frozen solid. 2 Before you are ready to unmould the lollies, melt the chocolate, either in 30-second bursts in the microwave, stirring between each USE IT UP burst, or in a heatproof bowl Use leftover set over a pan of just condensed milk to simmering water. Once the make no-churn ice chocolate is melted, leave to cream. Find a recipe cool slightly. It should be runny on page 91. but not hot, otherwise it will slide off the lollies. 3 Unmould the lollies one at a time by dipping briefly in hot water, then, working quickly, drizzle each with the chocolate and sprinkle on the nuts. Make sure the lollies donâ€™t start to melt, as the chocolate will slide off. Once coated, the lollies can be returned to the freezer, though they are best eaten immediately. They will keep for up to five days in the freezer. Each latte ice contains Energy
643kJ 153kcal 8%
7g 4g 18g 0Âˇ1g 10% 18% 20% 2%
of the reference intake. See page 122. Carbohydrate 19g Protein 4g Fibre 1g
RECIPES KATY GREENWOOD PHOTOGRAPHY GARETH MORGANS FOOD STYLING SAL HENLEY PROP STYLING JENNY IGGLEDEN
3 level tbsp instant espresso coffee 175ml sweetened condensed milk 125ml semi-skimmed or whole milk To serve 75g plain cooking chocolate 25g chopped mixed nuts, such as roasted hazelnuts and pistachios
THE NEW FA SHION COLLEC TION AT
Selected stores and online. While stocks last. Delivery charges may apply.
DINNER for two Inventive no-cook meals for early summer evenings
SUMMER GA ZPACHO
SMOKED SALMON, GR APEFRUIT AND AVOCADO LET TUCE CUPS
PUY LENTIL SAL AD WITH CHEESE BALLS, PARMA HAM AND PE ACH
GREEK SAL AD KEBABS WITH RED PEPPER DIP For more delicious meal inspiration, visit tesco.com/realfood
Serves 2 Takes 15 mins Cost per serve £3·72 70g lighter soft cheese 45g soft goat’s cheese ½ tbsp finely grated Parmesan 25g roasted chopped hazelnuts 1½ tbsp chives, finely chopped 1 tbsp extra-virgin olive oil ½ tbsp red wine vinegar 2 tbsp flat-leaf parsley, chopped 1 x 250g pouch cooked puy lentils 5 slices Parma ham, sliced in half 1 large ripe peach, sliced
1 In a bowl, combine the 3 cheeses and season with black pepper. With damp hands, roll the mix into 6 small balls. Put the chopped hazelnuts and chives on a plate and gently roll the cheese balls in the nut and herb mixture until evenly coated. Set aside.
G RE E K S A L A D K E B A B S W I T H RE D P E P P E R D I P Serves 2 Takes 15 mins Cost per serve £2·32
MA MORKE OF I E T
PAG E 90
1 tbsp olive oil 1 tbsp lemon juice 1 small garlic clove, crushed ½ tsp dried oregano 1 cooked chicken breast, cut into chunks ½ small red onion, cut into wedges ½ cucumber, cut into 2cm chunks small handful pitted olives 50g feta, cubed 125g cherry tomatoes 2 wholemeal pittas, to serve For the red pepper dip 80g roasted red peppers 50g feta small squeeze lemon juice 1 tbsp olive oil 1 small garlic clove ¼ tsp dried oregano
2 In a small jug, mix together the olive oil and vinegar with 1½ tbsp parsley. Season. Toss the lentils in half the dressing, reserving the rest. Put on a serving plate. 3 Top the lentils with the slices of Parma ham and peach, and the cheese balls. Drizzle over the remaining dressing and sprinkle over the remaining parsley. Each serving contains Energy
2155kJ 515kcal 26%
28g 8g 10g 2·7g 39% 42% 11% 45%
of the reference intake. See page 122. Carbohydrate 36g Protein 33g Fibre
Mix spoonfuls of leftover cheese and nuts through cooked pasta. Top with grated lemon zest.
S U M M E R G A Z PAC H O Serves 2 Takes 10 mins Cost per serve £1·68 High in folate; high in vitamin C; 2 of your 5 a day 1 tbsp white wine vinegar 30g white bread, torn into pieces 1 red pepper, seeded and diced ½ cucumber, peeled and cut into chunks 300g large tomatoes on the vine, halved and seeded 150g mixed baby tomatoes, plus 6 extra to serve ½ red chilli, seeded and quartered ½ red onion, peeled and roughly chopped 1 small garlic clove, peeled handful fresh thyme leaves, chopped 100g ice cubes few drops Tabasco (optional) 2 tsp extra-virgin olive oil, to serve crusty bread, to serve (optional)
1 To make the red pepper dip, blitz the peppers, 40g feta, lemon juice, olive oil and garlic in a food processor, until smooth. Tip into a serving bowl, garnish with the remaining feta and the oregano and put in the fridge, loosely covered, until needed. 2 Mix the olive oil, lemon juice, crushed garlic and oregano in a small jug. Skewer a mix of the chicken, red onion, cucumber, olives, feta and tomatoes onto 6-8 skewers (depending on their size). 3 Place the skewers on a platter, drizzle with the dressing, and serve with wholemeal pittas and the red pepper dip.
SMOKED SALMON, G R A P E F RU I T A N D AVO C A D O L E T T U C E C U P S
Each serving contains
1 Separate the lettuce leaves and put them on a serving board. As they get smaller, you can slightly overlap two leaves to make a bigger cup. 2 Divide the salmon, grapefruit, avocado and cannellini beans between the lettuce cups. 3 Whisk together the crème
2228kJ 533kcal 27%
28g 10g 41% 51%
of the reference intake. See page 122. Carbohydrate 37g Protein 31g Fibre
For more delicious meal inspiration, visit tesco.com/realfood
Serves 2 Takes 15 mins Cost per serve £2·99
MA MO KE OF IRE T
PAG E 90
1 Little Gem lettuce 150g smoked salmon slices 1 pink or red grapefruit, peeled, segmented and cut into chunks 1 avocado, stoned and diced ½ x 400g tin cannellini beans, drained and rinsed 40g low-fat crème fraîche ½ tbsp lemon juice ½ tbsp olive oil ½ tbsp roughly chopped dill
1 In a small bowl, mix the vinegar with 50ml cold water and ½ tsp salt. Put the bread in the vinegar mix to soak and set aside. 2 Meanwhile, put the pepper, most of the cucumber, the large and baby vine tomatoes, chilli, onion, garlic and most of the thyme leaves in a blender. Add the soaked bread, the ice and the Tabasco (if using) and blend until smooth. If you prefer a chunkier soup, blitz briefly in a food processor. Season to taste. 3 Divide between 2 bowls. Chop the 6 remaining baby tomatoes and scatter over the soup. Top with the remaining chopped thyme and cucumber, a drizzle of olive oil and a grinding of black pepper. Serve with crusty bread, if you like. Each serving contains Energy
655kJ 155kcal 8%
15g 1·7g 17% 29%
of the reference intake. See page 122. Carbohydrate 23g Protein 5g Fibre 7g
fraîche, lemon juice and olive oil. Spoon the dressing into the lettuce cups, then scatter over the dill and finish with a generous twist of black pepper. Each serving contains Energy
1590kJ 381kcal 19%
23g 5g 33% 25%
of the reference intake. See page 122. Carbohydrate 19g Protein 25g Fibre 5g
USE IT UP
Blitz leftover smoked salmon and crème fraîche with soft cheese and lemon juice to make a creamy pâté.
RECIPES JENNA LEITER PHOTOGRAPHY TOM REGESTER FOOD STYLING JOY SKIPPER PROP STYLING REBECCA NEWPORT
PUY LENTIL SALAD W I T H C H E E S E B A L L S, PA RM A H A M A N D P E AC H
Little chefs Get the kids in the kitchen with these simple recipes you can cook together
V E G E TA B L E F RI E D RI C E W I T H E G G RI B B O N S Serves 4 Takes 15 mins Cost per serve 70p 1½ tsp vegetable oil 2 eggs 2 carrots, peeled and coarsely grated 75g broccoli florets, sliced 75g mangetout 100g frozen peas 1 x 250g pouch cooked brown basmati rice 2 tsp Worcestershire sauce
1 Heat a nonstick frying pan (about 24cm in diameter) and add ¼ tsp oil. Brush it all over the surface of the pan with a pastry brush for an even layer. Break an egg into a cup and whisk well then add to the pan. Tilt the pan and let the egg run until it covers the base. Cook for 30 seconds, then flip and repeat. Tip the omelette out onto a plate then repeat with another ¼ tsp oil and the second egg. 2 Heat the remaining oil in a wok and add all the vegetables. Stir-fry on a high heat for 3 minutes. Add the rice and stir-fry for another 2 minutes. 3 Cut the omelettes into finger-width ribbons and add them to the rice. Cook for a further minute. Add the Worcestershire sauce, stir well and serve immediately.
USE IT UP
You’ll be left with just over half a pack of bacon medallions. Dice them, then fry with sliced mushrooms and serve on toast for a quick supper.
SW E E T C O RN PA N C A K E S
Each serving contains Energy
875kJ 208kcal 10%
of the reference intake. See page 122. Carbohydrate 23g Protein 9g Fibre 5g
To cook your own rice from scratch, allow more time. Put 120g brown basmati rice in a pan and pour over boiling water. Cover and simmer for 20 minutes, drain and cool under running water before stir-frying.
Serves 4 (freeze cooked pancakes) Takes 25 mins Cost per serve 57p 100g oats 1 tsp baking powder 2 spring onions, roughly chopped 1 x 325g tin sweetcorn, drained 2 eggs 50ml semi-skimmed milk 3-4 tsp vegetable oil 3 unsmoked bacon medallions, cut into strips 1 ripe avocado 1 large vine tomato, diced
1 Preheat the oven to gas ½, 130°C, fan 110°C. Blitz the oats in a food processor for 30 seconds. Tip into a large bowl and mix in the baking powder. 2 Blitz the spring onions, half the sweetcorn and the eggs in the food processor to combine. Mix into the
oats with the remaining sweetcorn, then gradually add the milk to loosen and create a thick batter. 3 Heat 1 tsp oil in a nonstick frying pan and fry spoonfuls of the mixture (1 tbsp per pancake should make 12). Cook in batches for 2 minutes each side, using 1 tsp oil for each batch. Put the cooked pancakes on a baking tray and put them in the oven to keep warm. 4 Wipe out the pan and cook the bacon pieces for 3-4 minutes (no extra oil needed), until browned. 5 Meanwhile, halve the avocado, remove the stone and dice the flesh. Mix with the tomato in a bowl. 6 To serve, lay 3 pancakes on each plate and top with the bacon strips, avocado and tomato. Each serving contains Energy
1482kJ 353kcal 18%
17g 4g 24% 20%
of the reference intake. See page 122. Carbohydrate 35g Protein 18g Fibre 4g
For more easy recipes for kids, visit tesco.com/realfood
Find our top tip for freezing the remaining tortilla wraps on p73.
PA P RI K A B E E F TAC O C U P S Serves 4 (freeze beef mixture only) Takes 25 mins Cost per serve £1·13 4 mini tortilla wraps 3 tsp vegetable oil 1 small onion, finely chopped 1 x 250g pack lean beef steak mince (5% fat) 1 tsp paprika ½ tsp ground cumin 1 x 210g tin kidney beans, drained and rinsed To serve 1 Granny Smith apple 1 small lemon, juiced ½ red pepper, finely chopped 75g Little Gem or iceberg lettuce, finely shredded 4 tbsp half-fat soured cream
1 Preheat the oven to gas 6, 200°C, fan 180°C. Halve the tortilla wraps and lay them on a board. Use 2 tsp oil to brush both sides. Shape each half into a cone 66
shape and use to line 8 cups in a muffin tin, folding the bottom over and moulding them into the holes to make cup shapes. Bake in the oven for 8–9 minutes, until the edges are crisping up and lightly golden. Remove from the oven and allow to cool. 2 Meanwhile, heat the remaining oil in a frying pan over a medium heat, then add the onion and cook for 5 minutes. Turn up the heat and add the mince, then cook for 5 minutes, or until cooked through. Stir in the paprika, cumin and kidney beans and cook to heat through. 3 Quarter and core the apple, then grate on the coarse side of a grater. Put in a bowl and squeeze over the lemon juice. Top with the pepper and mix. 4 To assemble, layer the lettuce and beef mixture in the cups, then top with a spoonful of the apple and pepper. Finish with a little soured cream. Each serving contains Energy
1082kJ 257kcal 13%
9g 3g 12% 16%
of the reference intake. See page 122. Carbohydrate 27g Protein 19g Fibre 3g
For more easy recipes for kids, visit tesco.com/realfood
SAFETY FIRST Start kids off using small serrated knives, and always supervise them when chopping or grating. Make sure they stop grating before they reach the end of the ingredient. Show them how to turn the hob and oven on and off, and point out any hazards. An adult should take things in and out of the oven, but children can use the hob with your direction. Remind kids to wash their hands before and after cooking, and in between tasks, especially if handling raw meat. Establish good habits early and get their help clearing up, too!
F I S H A N D V E G G I E PA RC E L S WITH COUSCOUS
120g couscous 200ml fish hot stock, made with 1/2 fish stock cube 2 limes, juiced 2 tbsp clear honey 1 x 130g pack baby corn, chopped 1 red and 1 yellow pepper, seeded and finely sliced 1 x 280g pack skinless and boneless cod loin, cut into 2cm cubes
1 Put a baking tray in the oven and preheat the oven to gas 6, 200°C, fan 180°C. Put the couscous in a bowl and cover with the hot stock. Set aside for 5 minutes until the stock is absorbed. 2 Meanwhile, mix the lime juice and honey in a small bowl. Lay out 4 x 40cm squares of nonstick baking paper and spoon the couscous into the middle of the paper squares, then arrange the vegetables and fish on top. 3 Drizzle over the lime-honey mix. Scrunch the parcels together to seal. Put the parcels on the tray and cook for 20 minutes. Transfer each parcel to a plate to serve. Open them carefully, allowing the steam to escape first. Each serving contains Energy
953kJ 224kcal 11%
<1g 11g 0·6g 2% 12% 10%
of the reference intake. See page 122. Carbohydrate 35g Protein 20g Fibre 4g
Roll your limes on the work surface with the palm of your hand before cutting and squeezing to get maximum juice!
Keep them cooking Find loads more fun ideas to try with children at tes.co/easykidsrecipes 68
RECIPES BREN PARKINS-KNIGHT PHOTOGRAPHY GARETH MORGANS FOOD STYLING SAL HENLEY PROP STYLING LUIS PERAL
Serves 4 Takes 30 mins Cost per serve £2·04
RECIPE KATY GREENWOOD PHOTOGRAPHY TOBY SCOTT FOOD STYLING JOY SKIPPER PROP STYLING TAMZIN FERDINANDO
ADD A TWIST Fresh and zesty
Sometimes life just calls for a good old-fashioned food hug. When it does, why not make it the best? T H E U LT I M AT E S AU S AG E RO L L S (freeze cooked rolls) Makes 8
Takes 1 hr Cost per serve 50p 1 tbsp olive oil 1 small onion, finely chopped 6 finest* British pork sausages, skins removed 1 tbsp English mustard 4 rashers streaky bacon, finely chopped 1 x 320g sheet ready rolled puff pastry 1 egg, beaten 1 tbsp sesame seeds
ketchup, to serve (optional) crushed chillies, to serve (optional)
1 Heat the oil in a frying pan set over a medium heat then cook the onion for 8-10 minutes until softened. Transfer to a large bowl and leave to cool. 2 Add the sausage meat, mustard and bacon to the bowl with the onions and mix together. Preheat the oven to gas 6, 200°C, fan 180°C. 3 Unroll the pastry and cut in half lengthways to make 2 long strips. Halve the sausage mix and lay each half along the long edge of one of the pastry strips in a thin sausage shape.
4 Tightly roll up the meat in the pastry, finishing with the join underneath. Press lightly to seal the join. Brush all over with the egg and sprinkle with the sesame seeds. Cut each roll into 4. 5 Space the rolls out on a baking sheet and bake in the oven for 30-35 minutes, until golden, crispy and cooked through. Serve with ketchup mixed with crushed chillies, if you like. Each sausage roll contains Energy
1340kJ 322kcal 16%
24g 9g 34% 47%
of the reference intake. See page 122. Carbohydrate 15g Protein 13g Fibre 2g
Mix sausage meat with chopped pancetta, crushed fennel seeds, lemon zest and freshly ground black pepper. Sprinkle with a few fennel seeds before baking. Fragrant and herby
Add fresh thyme leaves, chopped fresh sage and a grating of nutmeg to the sausage mixture. Spicy and smoky
Fry chopped red onion and garlic over a low heat. Mix half the sausage meat with the same weight of chopped, skinless cooking chorizo sausages, chopped parsley and smoked paprika. Sprinkle with smoked paprika before baking.
For more delicious pastry recipes, visit tesco.com/realfood
to face e c a f e Com falo at f u r G e with Th ton World g Chessin res Resort ntu of Adve
Look out for promotional packs of Goodies and discover the new Gruffalo River Ride Adventure at Chessington World of Adventures Resort for free!* Plus visit organix.com/gruffalo for your chance to win a monster prize!** ÂŠ 1999 & TM Julia Donaldson & Axel Scheffler. Licensed by Magic Light Pictures Ltd. *Promotional packs have a cut out voucher giving ONE ADULT OR ONE CHILD free entry with a full priced adult ticket purchased at the attraction entrance until 30.04.18. Advanced bookings and tickets bought online or by phone are excluded. The voucher can also be redeemed at Alton Towers Resort (excluding 4 and 5 November 2017 (inclusive)) and SEA LIFE Bray. **T&Câ€™s apply, see organix.com/gruffalo
MAKE IT LAST
HOW TO STOP
With just a little bit of planning we can all cut down on food waste in the kitchen – and save some money, too STORE IT RIGHT
WORDS ANNA CRANE PHOTOGRAPHY GETTY IMAGES
Food will keep for longer if it’s stored at the correct temperature: freezers should be set at -18°C, fridges between 3°C and 5°C. Store milk on the shelves, where it’s cooler, rather than in the door, and keep meat at the bottom towards the back.
Fresh isn’t always best! Frozen berries, for example, are often cheaper than fresh ones and you can use what you need without waste. They’re ideal for compotes, stirring into pancake batter or for topping breakfast cereals. Use prepared frozen veg, such as sweetcorn, cauliflower florets and spinach cubes to bulk up soups.
WRITE A LIST
Take a look in your fridge, freezer and cupboards before making a shopping list (or just take a snap of your fridge as you leave the house). Impulse buys often turn out to be wasteful (that tempting punnet of strawberries that starts to go soft) or unhealthy (the chocolate that leads you to neglect your fruit bowl). Stick to your list and don’t be tempted by special offers on perishables unless you have a plan for them.
Planning what you want to eat for the week will make shopping less wasteful, as you’ll only buy what you need. Plan meals (and don’t forget to factor in a night out or takeaway), keep track of what you’ve got already, and use up leftovers with the free Love Food Hate Waste app, which could help you save up to £60 per month.
USE YOUR LOAF
Buy sliced bread and freeze it straight away, then take out slices as you need them. Halve rolls, muffins and bagels so they’re easy to split and fill for sarnies or pop in the toaster from frozen. Layer tortilla wraps between squares of nonstick baking paper so that you can pull one out when you need one; just be sure to seal well to avoid ‘freezer burn’.
LOOK AFTER HERBS
To prolong the life of herbs, wash, then blot excess moisture with kitchen paper. Stand bunched soft herbs (such as coriander, parsley and mint) in an inch of water and cover the tops with a polythene bag. Roll chives and hardy herbs such as thyme and rosemary in dry kitchen paper, put in a bag and keep in your fridge’s veg drawer. These herbs also freeze well.
KEEP FRUIT FRESH
Store fruit in the fridge. If left in a warm room, nectarines will quickly turn brown and wrinkled, satsumas will go soft and furry, and they’ll attract those pesky fruit flies. Even ripe bananas are fine to keep chilled, just remember to bring them to room temperature before eating.
Weigh out portions of pasta, rice and other grains so that you don’t cook more than you need – unless you have a plan for the leftovers. The recommended portion size is 75g pasta per person and 90g rice, and a serving of veg should be roughly the size of a clenched fist.
MEAL MATHS Speedy picnic recipes made with just four ingredients
Cheat’s salade niçoise
Toss 1 x 120g pot Classic Side Salad and 1 x 160g pot Greek Halkidiki Olives with Slow Roasted Tomatoes with the spinach from 1 x 100g pot Ready To Eat Egg & Spinach. Cut the eggs into quarters and roughly chop 5 fillets from 1 x 100g jar Anchovy Fillets. Scatter both over the salad then drizzle over 1 tbsp oil from the anchovy jar and serve. Serves 2 Cost per serve £2·42
Each serving contains Energy
1122kJ 271kcal 14%
23g 4g 33% 19%
of the reference intake. See page 122. Carbohydrate 4g Protein 9g Fibre 4g
Pulled pork buns
Mix the meat from 2 x 130g packs Ready To Eat New York BBQ Pulled Pork with the sauce. Halve 4 Brioche Burger Buns and divide the pork between the bases. Top each with a quarter of 1 x 140g pot Red Slaw and a drizzle of South Carolina Mustard BBQ Sauce. Sandwich with the bun lids and serve. Each pulled pork bun contains Energy
1491kJ 353kcal 18%
9g 3g 16g 1·6g 12% 15% 18% 27%
of the reference intake. See page 122. Carbohydrate 47g Protein 20g Fibre 4g
Makes 4 Cost per serve £1·27
RECIPES MYLES WILLIAMSON PHOTOGRAPHY TOBY SCOTT FOOD STYLING JOY SKIPPER PROP STYLING TAMZIN FERDINANDO
Summer berry tartlets
Makes 9 Cost per serve 58p
Half-fill 9 finest* All Butter Pastry Tartlets with about 2 tsp each of Low Fat Strawberry Yogurt from a 450g pot. Top each with a chopped strawberry, a blueberry and a raspberry from 1 x 300g pack Berry Selection. Finish with a drizzle of Squeezy Clear Honey. Each tartlet contains Energy
270kJ 64kcal 3%
5g <0·1g 6% 1%
of the reference intake. See page 122. Carbohydrate 10g Protein 1g Fibre 0g
Brilliantly simple For more quick and easy recipes, go to tes.co/mealmaths 75
LET’S GO ALFRESCO
Grab a rug and head outdoors for National Picnic Week, 16-25 June. It’s the perfect time to pick up some deli sharing treats and lay on a stylish spread
1 Get a taste of the Middle East with these succulent koftas – a mix of minced lamb and chicken, sweetened with sultanas. Lamb & Chicken Koftas, £2·30/152g (£1·51/100g) 2 These tasty triangular bites, made with herby pastry, are filled with spinach and creamy feta. Feta & Spinach Parcels, £2·30/130g (£1·77/100g) 3 Savour the rich taste of pulled pork in these paprika-infused, halfmoon pastries, finished by hand with a sprinkle of Cheddar and parsley. Pulled Pork Pastries, £2·30/90g (£2·56/100g) 4 Packed full of crisp Romaine leaves, flakes of Parmesan, croutons and a creamy Caesar dressing, the clever bag falls into a bowl shape when you tear off the top. Caesar Tear & Share Salad, £1·85/262g (71p/100g)
5 Go Italian with this selection of prosciutto, Ungherese salami made with paprika, and provola cheese. Italian Smoked Selection, £2·50/120g (£2·08/100g)
6 No picnic is complete without a tub of zingy green, black and pimentostuffed olives, here mixed with roasted red peppers and Cheddar chunks in a fresh parsley dressing. Spanish Olives with Cheese, £2·50/233g (£1·07/100g)
7 These scrumptious twists of nutty Gouda cheese wrapped in smoky chorizo are far too easy to pop in your mouth! Rollitos, £2·30/66g (£3·48/100g)
Fill a Thermos flask with ice cubes to pop in your drinks. As they melt in the flask youâ€™ll enjoy the extra water, too.
KEEP IT CRISP
Store dressings and fillings in a container until they’re needed – after all, nobody wants a soggy salad or sarnie.
1 This crunchy salad is sure to become a firm favourite: lettuce, carrots and cabbage, mixed with grated Cheddar and smoky flavoured sprinkles, plus a creamy ranch dressing. Simply stand the bag, tear off the top and it forms its own salad bowl. Ranch Tear & Share Salad, £1·85/331g (56p/100g) 2 Round off your picnic with a guilt-free lolly. These chunks of juicy watermelon on handy sticks can be frozen before
eating for a refreshing treat. Watermelon Lollies, £2/360g (56p/100g)
3 Keep things sweet but low-calorie and graze on pre-sliced and coolly delicious fresh watermelon pieces. Watermelon Wedges, £2·50/450g (56p/100g) 4 Everyone will love these vibrant fruit kebabs – so handy when eating outside. Fruit Kebabs, £2/320g (63p/100g)
Don’t forget to take plenty of napkins or wet wipes. Creepycrawlies always make a beeline for sticky fingers!
5 This soft white loaf with sunflower, poppy and pumpkin seeds and linseeds will add flavour and extra substance to your sandwiches. finest* Super Seeded Bread, £1·10/800g (14p/100g) 6 Make the perfect summer sarnie with this thick-cut ham. The pork is cured and hung on the bone, then roasted in honey to give it a gorgeously tender texture. finest* Honey Roast Thick Cut Ham £2·50/125g (£2/100g) 7 Some fillings tend to escape, so keep everything under control with these slightly crunchy, easy-to-fill flatbreads. Multiseed Folded Flatbreads, £1 for 6
scrumptious Irresistible individual cake squares, lovingly baked by Aunt Bessieâ€™s
Choose your favourite from the cake aisle today
SMALL Satisfy those hunger cravings with these tasty little treats
G o a t â€™s c h e e s e, spinach and herb mini muff ins ( re c i p e o v e r l e af )
White cho colate and p e a c h c h e e s e c a ke c u b e s ( re c i p e o v e r l e af )
Salted caramel and cho colate p op corn bites
( re c i p e o v e r l e af )
G OAT ’S C H E E S E , S P I N AC H A N D H E RB M I N I M U F F I N S Makes 12 Takes 20 mins, plus cooling Cost per muffin 18p
W H I T E C H O C O L AT E A N D P E AC H CHEESECAKE CUBES
S A LT E D C A R A M E L A N D C H O C O L AT E P O P C O RN B I T E S
Makes 12 Takes 25 mins, plus freezing
Makes 12 Takes 10 mins, plus chilling Cost per popcorn bite 11p
MEN EDITU PAG E7
Cost per cube 21p
1 Preheat the oven to gas 6, 200°C, fan 180°C. Line a 12-hole cupcake tin with cupcake cases. In a bowl, mix all of the ingredients, except the goat’s cheese, with a wooden spoon. 2 Once combined, add 40g of the goat’s cheese and mix again. 3 Divide the mixture between the cases and dot with the remaining goat’s cheese. Bake in the oven for 15 minutes, until risen, golden and cooked through. Leave to cool on a wire rack. Each muffin contains Energy
478kJ 114kcal 6%
of the reference intake. See page 122. Carbohydrate 13g Protein 4g Fibre 1g
USE IT UP
Use any leftover baby spinach to make a salad with sliced cherry tomatoes, goat’s cheese and a lemony dressing.
50g ginger nut biscuits 20g unsalted butter, melted 1 gelatine sheet 50ml double cream 75g white chocolate, melted 150g lighter soft cheese 2 tbsp icing sugar, sifted 1 small peach, stone removed and finely chopped
1 Line 12 holes of an ice-cube tray with clingfilm, letting it overhang to make removing the cheesecakes easier later on. In a food processor, whizz the ginger nuts into fine crumbs. Add the melted butter and mix until all the crumbs are coated. Divide the mixture between the icecube holes, pressing down firmly with your finger, to form the bases. Freeze while you prepare the filling. 2 Put the gelatine in a bowl, cover with cold water and leave to stand for 5 minutes. Heat the double cream in a small saucepan until just boiling, then remove from the heat. Squeeze out any excess water from the gelatine and add to the cream, stirring, until fully dissolved. Set aside until just warm to the touch. 3 In a jug, whisk together the melted white chocolate, soft cheese, icing sugar and cooled double cream, until smooth. Remove the ice-cube tray from the freezer and pour the mixture over the base of each cheesecake. Return to the freezer for about 1 hour, until firm but not completely frozen. 4 Remove the tray from the freezer. Lift out the cheesecake cubes, peel off the clingfilm and put the cheesecakes on a plate. Top each with 1 tsp chopped peach. Chill for 30 minutes, or until ready to serve. Each cheesecake cube contains Energy
487kJ 117kcal 6%
8g 5g 11% 24%
of the reference intake. See page 122. Carbohydrate 10g Protein 2g Fibre 0g
For more bite-sized treats, visit tesco.com/realfood
75g light muscovado sugar 50ml double cream 20g unsalted butter generous pinch sea salt 25g lightly salted popcorn 50g milk chocolate
1 Melt the sugar, double cream and butter in a small saucepan over a medium-low heat, stirring occasionally. Once the sugar has dissolved, increase the heat slightly and simmer for 2 minutes. Add the sea salt and remove the pan from the heat. 2 Put the popcorn in a USE IT UP heatproof bowl and pour Whizz any leftover over the caramel. Stir well, so that all the salted popcorn and popcorn is coated. use instead of 3 Melt the chocolate in breadcrumbs as a heatproof bowl set a coating for over a pan of just chicken or fish. simmering water. Drizzle the chocolate over the popcorn and mix to combine. 4 Line a tray with nonstick baking paper. Using a dessert spoon, put 12 small spoonfuls of the mixture onto the tray. Leave to set in the fridge for around 2 hours. Each popcorn bite contains Energy
371kJ 89kcal 4%
9g 0·2g 10% 3%
of the reference intake. See page 122. Carbohydrate 10g Protein 1g Fibre <1g
RECIPES JENNA LEITER PHOTOGRAPHY TOBY SCOTT FOOD STYLING BIANCA NICE PROP STYLING LUIS PERAL
175g self-raising flour ½ tsp baking powder 1 large egg, beaten 40g unsalted butter, melted 115ml semi-skimmed milk 20g vegetarian hard cheese, finely grated 50g baby spinach, finely chopped 1½ tbsp chives, finely chopped 60g soft goat’s cheese
CARD SMART *Exclusions apply. Please see tesco.com/clubcard/terms for more details. †Calculations based on 11-week statement collection period.
Are you Clubcard savvy? Here’s the easy way to turn your everyday shop into more with Tesco Clubcard
hen did you last use your Clubcard? If you can’t remember – or perhaps you haven’t got one yet – you’re missing out on a whole range of savings and benefits. Tesco rewards Clubcard members with one point for every £1 they spend in store and online on groceries, fuel, clothing, Tesco Mobile and more. These points are then turned into vouchers that are posted to you in a quarterly Clubcard statement. You can use Clubcard vouchers in two ways: to save money on your shopping, or you can exchange your vouchers for up to four times their value with one of the many Clubcard Partners, on everything from a pair of cinema tickets to money off a holiday abroad. Just scan your Clubcard every time you shop at Tesco. It couldn’t be simpler, or more rewarding.
It all adds up to more value
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Create a Clubcard account at tesco.com/clubcard Choose from a range of Partners and head to the checkout
To join Clubcard or to find out more, visit tesco.com/clubcard
MENU EDIT PAGE 7
These delicate, sumptuous treats will steal the show at any afternoon tea - hereâ€™s how to make them in just six steps 85
Preheat the oven to gas 4, 180°C, fan 160°C. Put the milk, salt, sugar, butter and 80ml water into a saucepan, melt and bring to a boil. Remove from the heat, add the flour and mix to form a dough. Return to the heat and cook for 2 minutes, stirring vigorously.
Tip the dough into a bowl; set aside to cool a little. Add the egg a little at a time, beating until combined before adding more. Spoon into a piping bag fitted with a wide star nozzle. Pipe 10-12 x 12cm-long eclairs onto 2 baking trays lined with baking paper.
Mix the icing sugar and 30-35ml water into a thick but just pourable glaze. Mix in a few drops of red food colouring until pink. Dip each eclair top in the glaze. Put on a piece of baking paper and sprinkle with hundreds and thousands, if using. Leave to set.
For the filling, spoon a little of the jam into the base of each eclair and top with the diced strawberries. Whisk together the cream and the vanilla until it holds soft peaks. Scrape the cream into a piping bag fitted with a star nozzle.
S T R AW B E RRY A N D C RE A M E C L A I RS Makes 10-12 Takes 1 hr Cost per serve 50p
MAKE MORE OF IT PAGE 90
80ml whole milk ¾ tsp salt ¾ tsp sugar 80g unsalted butter, diced 80g plain flour, sieved 2 large eggs, lightly beaten For the filling and decoration 225g icing sugar red liquid food colouring red hundreds and thousands (optional) 100g seedless strawberry jam 100g strawberries, hulled and diced, plus 10 whole strawberries, hulled and cut into thin slices 300g whipping cream 1 tsp vanilla bean paste Each eclair contains Energy
1347kJ 323kcal 16%
21g 12g 27g 0·2g 29% 61% 29% 3%
of the reference intake. See page 122. Carbohydrate 33g Protein 4g Fibre 1g
Flavour twists White chocolate and mint Gently heat the cream for the filling with 10 torn mint leaves. Set aside for 1 hour, then strain and chill. Continue from step 1. Dip the eclairs in 200g melted white chocolate instead of the icing sugar glaze.
Lemon meringue eclairs Instead of strawberries and jam, fill the eclairs with lemon curd topped with whipped cream and crushed meringue.
Rhubarb and custard
Or, you could fill the eclairs with chilled custard and lightly roasted rhubarb.
If you’re hosting friends, why not serve your eclairs in style alongside a glass of this elegant Cava Rosé Brut, £5/75cl.
Bake the eclairs in the oven for 30-35 minutes, until crisp and golden brown. Turn the oven off, and leave the eclairs in for 20 minutes. Remove from the oven and set aside to cool. Slice each eclair in half lengthwise with a serrated knife.
Pipe peaks of cream along the length of the eclairs, then place a slice of strawberry between each peak. Place the tops back onto the eclairs, sitting on top of the cream and strawberries.
Expert tips The choux pastry should be glossy and fall from a wooden spoon to form a V-shaped ribbon. If the dough rips as it falls when lifted from the bowl, it doesn’t contain enough egg. Add more, a little at a time, until it is the right consistency. To improve the shape of the eclairs, spray the piped choux
pastry with a little oil as this prevents the dough from setting too early and causing excess cracks. Fill the eclairs no more than 2 hours before serving, as wet fillings such as cream will eventually make the pastry soft. If this isn’t possible, store the eclairs in the fridge to help stop them from getting too soggy. If you want to make the eclairs ahead of time, you can freeze the unfilled shells. Allow to cool before
putting them in a freezerproof container and freezing. They might soften a little on defrosting – if so, put them in the oven at gas 4, 180°C, fan 160°C for a few minutes to refresh. Leaving the eclairs in the oven after you’ve turned it off will help ensure they hold their shape. When piping, make sure you squeeze the piping bag from the top to ensure even lines.
Boost your skills Watch our ‘Learn how’ video to perfect your technique at tes.co/ masterclass eclairs
RECIPES EDD KIMBER PHOTOGRAPHY STUART OVENDEN FOOD STYLING EMMA-JANE FROST PROP STYLING REBECCA NEWPORT
For more choux pastry ideas, visit tesco.com/realfood
STEAK & DOOM BAR ALE PIE Treat your dad this Father’s Day
Ingredients* 400g Tesco Finest slow cook diced beef 1 onion – diced 1 carrot – peeled, quartered and diced 4 tomatoes – deseeded and chopped 4 sprigs of thyme 2 tsp plain ﬂour – plus more for rolling pastry 1 tsp mustard powder 2 tsp Worcester sauce 50g Tesco organic butter 1 concentrated Tesco beef stock pot 1 500ml bottle Sharp’s Doom Bar 1 pack Tesco shortcrust pastry 1 egg – beaten *Makes 1 large pie that serves 4, or 4 individual pies
Each 418g serving contains Energy
939kcal 47 %
57.8g 26.2g 9.6g 2.49g 83%
1. Dust the beef in the ﬂour, mustard powder, picked thyme leaves, salt and pepper. 2. Melt half of the butter in a saucepan, when it starts bubbling add the beef. Cook on a medium heat to brown the edges. When browned, remove the beef and set aside. Return the pan to the heat. 3. On a low heat add the onion, tomatoes, carrot and the rest of the butter. Cook for 5 minutes in the beef juices. Once the onion is soft, add the Worcester sauce. Return the meat to the pan. 4. Add the beef stock and the Doom Bar, bring to a slow simmer and cook for 45 minutes until the beef starts to soften and the sauce thickens. 5. Place in a bowl to chill. Once cool place in the refrigerator. Pre-heat your oven to 160°C. 6. Dust some ﬂour on your work surface and roll the pastry to about the thickness of a 50p coin. Cut a disc of pastry 1cm bigger than the rim of your baking tin and another 1cm smaller than the tin. (For individual pies, use a mufﬁn tray.) 7. Take the larger disc and gently place it inside the baking tin. Flop the edges out of the sides of the tin, ﬁll with the chilled pie mix and add the smaller disc as a lid. Fold the sides of the bottom piece of pastry over the top one. Crimp by pressing a fork on the edges to create a seal. 8. Brush with the beaten egg. Make a small incision to allow the steam to escape and place in the oven for 1 hour until the pastry is fully cooked and the ﬁlling is piping hot.
WAYS TO MAKE
WORDS ANNA CRANE PHOTOGRAPHY GETTY IMAGES
Potato peelings are the most nutritious (and tastiest!) parts of spuds, as they’re where most of the fibre is stored. For the perfect pre-dinner nibble, give the potatoes a good scrub, peel, then toss the peelings with a little oil, seasoning and a pinch of smoked paprika. Put on a baking tray lined with nonstick baking paper and roast at gas 6, 200°C, fan 180°C until crispy, tossing once or twice during cooking. This also works with parsnip and carrot peelings.
When trimming asparagus, don’t chuck out the woody stems: they’re perfect for making a delicate stock for soups and risottos. Cover with cold water, bring to the boil then simmer for 25 minutes before straining. You can also add the off-cuts of other green veg – the green part of leeks, spring onion ends, radish tops, watercress stalks; all work well.
6 VEG 7 8 1 9 2 10 3 Vegetables are packed with nutrients, so don’t let any of them go to waste. Embrace the ‘root to stem’ trend of using the whole vegetable, and you’ll save money, boost your vitamin intake and reduce trips to the compost bin. Here are our tips; share your ideas for using up leftovers with #tescomagazine.
Carrot greens and celery leaves taste a bit like parsley and are delicious as a garnish. Remove any bitterness by blanching first (plunging into boiling water to soften). Use blanched carrot tops – the leafy green part that comes with bunched carrots – in pesto (with basil or coriander). Sauté celery leaves with diced celery, onion and garlic and use as a base for casseroles. Don’t neglect kale stems – they’re just as full of vitamins and minerals as the leaves. As they can be tough, they’re best blended into juice. Try with apple, lemon, ginger and mint for a refreshing pick-me-up. If you’re cooking cauliflower, don’t toss the leaves and stem. Blitz the stem with the florets to make cauliflower ‘rice’, or cube it and simmer in a curry. The leaves are great roasted: rub in oil and seasoning, then put in a hot oven for 15 minutes, or until crisp, and toss with chopped chilli, nuts and herbs.
Trim and discard any nobbly edges from your broccoli stalk then dice or slice it and use in stir-fries or pasta dishes. The stalk will need a little longer to cook than the florets. Or use a Y-shaped vegetable peeler to make fine shavings to add raw to a salad. With their delicate, dill-like appearance and aniseed flavour, fennel fronds make a gorgeous garnish for fish and salads. You can also place them underneath fish prior to roasting, which will infuse the fish with a lovely liquorice flavour. Alternatively, steep the fronds in hot water for a soothing fennel tea. Cook beetroot tops as you would chard or spinach leaves. Wash well, then sauté the leaves with olive oil and garlic and stir through pasta. The bright red stems can be added raw to a salad – try them with rocket, shredded carrot, toasted pumpkin seeds and a mustard dressing. The dark outer leaves of a Savoy cabbage can look a bit shabby, but they are actually very nutritious. Wash thoroughly, blanch to soften then use as the wrapping for baked fish or meatballs. Or shred finely and stir-fry with bacon and onion. Stir in a little cream and mix into mash. Don’t throw away squash or pumpkin seeds. Clean away any pulp and rinse (discard small or squashed seeds; the plumper the better). For a crunchy snack, toss with a little oil, cumin seeds, chilli flakes and sea salt, and roast on a baking sheet at gas 3, 150°C, fan 130°C for 15–20 minutes, until crisp.
For more great ways to use up your vegetables, visit tesco.com/realfood
MAKE MORE OF IT
Original recipe p62
Inventive ideas for using up leftovers and reducing food waste
OLIVE OIL AND BEAN MASH *MashTHYME, drained, rinsed cannellini beans.
Season and stir through olive oil and thyme. Serve with lamb or on toast. TUNA SALAD Blend 2 parts tahini, 2 parts water and 1 part lemon juice with crushed garlic and parsley. Toss with drained, rinsed cannellini beans, tinned tuna, sliced red onion and extra parsley.
Original recipe p85
STRAWBERRY, AVOCADO AND SPINACH SALAD In a bowl, toss together sliced avocado, spinach and toasted pumpkin seeds. Add hulled and sliced strawberries then drizzle with balsamic vinegar and olive oil. STRAWBERRY MOJITO Mash strawberries in a tall glass with mint leaves, lime wedges and a little sugar. Add a shot of white rum, stir well, then top with ice and soda water. Garnish the rim of each glass with a whole strawberry. UPSIDE-DOWN CHEESECAKE Purée strawberries with icing sugar to taste. Spoon into a glass. Whip together soft cheese, crème fraîche, vanilla extract and icing sugar; spoon on top of the purée. Scatter crushed toffee shortbread biscuits over the top.
seeds, chopped parsley and tomatoes, cinnamon and pine nuts. Spread over flatbreads; grill until crisp and golden. PANZANELLA Toast flatbreads; tear into pieces. Chop anchovies, tomatoes, garlic and capers and toss with roasted peppers, olive oil and balsamic vinegar.
* * * 90
LAMB Fry lamb mince *withTURKISH diced onion. Stir in harissa, cumin
Original recipe p62
Original recipe p11
ROAST BEEF SANDWICH Rub garlic on 2 slices of toasted crusty bread, then spread with butter and horseradish sauce. Fill with cold roast beef slices, sliced pickled onions and watercress. HAZELNUT PESTO Fry chopped hazelnuts with butter, until browned. Whizz to a paste with grated Parmesan, watercress, garlic and lemon juice.
THAI OMELETTE Whisk together eggs, chopped spring onion and red chilli, crushed garlic, soy sauce and a little water. Pour into a pan and fry. SHAKSHUKA Fry chopped onion and red pepper in oil. Add tomato purée and chopped tomatoes. Season and simmer, then crack in eggs. Cover and cook for 10-15 minutes*.
crushed garlic, chopped cucumber and mint, olive oil and lemon juice. COURGETTE BURGERS Mix grated courgette with crumbled feta, cooked quinoa, chopped spring onion, garlic, parsley, chives and a beaten egg. Shape into patties. Bake until crisp and golden.
If serving vulnerable groups – babies, toddlers, pregnant women, the elderly or people who are unwell – cook the eggs until the whites and yolks are set.
RECIPES MYLES WILLIAMSON EMMA FRANKLIN CARA HOBDAY PHOTOGRAPHY TOM REGESTER, TESCO ARCHIVE FOOD STYLING JOY SKIPPER PROP STYLING REBECCA NEWPORT
Blitz equal amounts feta *andTZATZIKI Greek yogurt until smooth. Stir in
Original recipe p49
Original recipe p57
MISO CARAMEL ICE CREAM Whip double cream to soft peaks. Stir in condensed milk. Freeze until partially frozen. Whisk caramel sauce with a little miso paste, then swirl through the ice cream. Freeze until firm. BEANS WITH MISO DRESSING Boil green beans until tender. Whisk with miso paste, honey, lemon juice and a little oil. Stir through the beans.
GREEN SALSA Whizz coriander with crushed garlic, chopped green chilli, olive oil, white wine vinegar and toasted cumin seeds. Serve with fish or bread. PEA AND HERB SOUP In a pan soften chopped spring onion with butter. Add vegetable stock and frozen peas; bring to the boil. Blitz until smooth. Stir finely chopped herbs with olive oil and a little lemon juice, then drizzle over the soup.
juice. Toss with rocket, sliced fennel, halved grapes, shaved Manchego and toasted almonds. CHEAT’S CROQUETTES Mix mashed potato with grated Manchego and egg yolks. Shape into croquettes; coat in flour, beaten egg and breadcrumbs. Deep-fry for 3-4 minutes, until crisp.
FENNEL SALAD Whisk together *sherry vinegar, olive oil and lemon
For more leftovers recipes, visit tesco.com/realfood
WHY IT PAYS TO
Want to feel more positive and connected? The good news is that there’s so much you can do to get out there, be inspired and star t celebrating life!
lthough it’s never been easier to communicate with all our friends in far-flung places and to keep tabs on global events as they happen, it seems that modern life might actually be making us feel more disconnected than ever before. Not only can the bad news that bombards us every day make us feel remote, hopeless and unable to help, more and more of 92
us are feeling isolated in our everyday lives, too. Fewer of us live near our extended families, our hectic working lives leave us with little time for involvement in our local community, and social media often gets in the way of face-to-face interaction, all of which means our relationships can feel less fulfilling. A recent survey found that almost one in eight of us has
no close friends, with almost a fifth feeling lonely often or all of the time. And loneliness not only makes you feel down, but it can have a negative impact on your health, too: experts put the health risks of feeling alone on a par with obesity and smoking. So what are you waiting for? Now’s the time to banish solitude, get social – and bring some joy into your day-to-day life!
O TO D LIST
WORDS KIM JONES PHOTOGRAPHY PIXELEYES PROP STYLING REBECCA NEE
‘While our close ties are really important for happiness, our casual connections matter, too,’ says Vanessa King. A study by
DO GOO D, FEE L G OOD ‘Helping others by giving time, rather than money, is a great way to do good and boost your own sense of happiness and joy,’ says happiness and resilience expert Frederika Roberts. Studies, including ones carried out by Oxford University and Carnegie Mellon University, have also shown volunteering could boost your
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BE A G OO D NEIGH BOUR
mental health, help to ward off depression and even reduce your blood pressure. There are many ways to volunteer to help people and organisations around you. If you love dogs but can’t have one of your own, offer to walk dogs at your local animal shelter (go to rspca.org. uk). Or get involved with your local food bank (trusselltrust.org), or litter pick-up (litteraction.org.uk). You could also join your local Time Bank (timebanking.org) where, for every hour of time you give helping someone in your community (for example going shopping for an elderly neighbour), you receive credit that you can ‘spend’ when you need help from someone else (to get your washing machine fixed for example). Saf Nazeer, founder of helpfulpeeps.com, has gone one step further, creating a website that lets people volunteer to help others for free, and covers Bristol and Cardiff at present. ‘We wanted to bring back a sense of community in an increasingly disconnected world and now have over 25,000 members,’ he says, ‘Whether it’s help with moving a sofa, cat sitting or learning a language, Helpfulpeeps has stepped in. The most common piece of feedback we receive from members is that the people they have met on the site have restored their faith in humanity. There have also been lots of friendships formed.’ And that says it all. So, find your inspiration, get out there – and join in!
Try joining a local group or evening class. Perhaps you’d like to learn French so you can order aperitifs with aplomb on your next holiday, or you fancy upping your fitness by getting back into the saddle in a cycling group, trying Tai Chi or running? (Don’t be daunted – there are plenty of beginner classes out there!) And if you’re retired (or semiretired), why not look up your local University of the Third Age – a learning co-operative offering the chance to study over 300 subjects such as photography, art, history, music and walking. Learning or taking up a new interest can not only be satisfying and stimulating, but it can also boost your mental happiness and make you optimistic about life. Got a passion that none of your friends shares? Check out meetup.com. ide It’s full of local u ts groups who do all sorts of things – from wild swimming and meditation to board games and film nights. Everything’s more fun when you do it with others; we’re 30 times more likely to laugh when we’re with people than when we’re alone, says Vanessa King, author of The 10 Keys To Happier Living (Headline).
a leading psychologist at Purdue University in Indiana found that people who received eye contact and smiles in the street felt more connected than those who didn’t. ‘Building connections where we live can positively impact how we feel, increasing our sense of security and wellbeing. When we know and trust our neighbours, we feel safer and have a greater sense of belonging.’ Even just smiling and saying hello makes a difference, and means people are more likely to help each other. ‘And making these small connections can pave the way for closer ones,’ she adds. Why not make an effort to bring your community together with the Big Lunch, the annual event where you can share food and time with your neighbours. This year it takes place on 18 June, alongside The Great Get-Together, a weekend celebrating community in memory of MP Jo Cox, on 17-18 June. You could organise a street party or communal picnic, or even just a small gettogether in the garden. To get a Big Lunch Pack and for more information, visit edenprojectcommunities.com.
G E T I NVO LVED
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your At last summer is here, so why not give your home a fresh and uplifting feel with these easy updates that won’t break the bank How to…
ARRANGE YOUR BOOKSHELF
Bookcases are always on show, so make sure yours is worth admiring by following these top tips on creating the ultimate (yet still practical) arrangement. l Use the bookcase to display other items as well as books - a pretty vase or bowl, a sculptural piece, or shells from a beach holiday all work well. l If your bookcase has different shelf heights then play with scale. Place large books together, then
short books, then mix and match elsewhere for additional interest. l Place some books horizontally and others vertically – it will create an interesting visual aspect and you can place items on top of the horizontal books, like a small vase or succulent plant. l If you have a bookcase that’s made up of squares, keep every other space free for something other than books - photo frames,
a lamp, favourite ornament or holiday souvenir. It will break up the scheme and add interest – and is ideal if you’re not an avid reader! l Lie a string of fairy lights along the tops of the books for extra twinkle in the evenings. l For an extra dash of colour, why not paint each section of your bookcase a different colour? This works best with shades such as vibrant pinks, yellows and blues.
‘I’ve just colour-coded my bookshelf! The effect looks super-stylish and a rainbow of colours is always really engaging.’ Sarah Gooding, Editor
Sometimes two is the magic number: use a couple of identical frames next to each other to create a clean, stylised look that’s oh-so easy to achieve.
How to make a…
So you have a pile of photos and some beautiful pieces of art. But how do you best arrange them? Follow our tips on how to create the perfect gallery. These look great above the back of a sofa, a bed or even on a wall up the stairs. l Start with one large frame placed on the wall, then use that to ‘anchor’ the rest of your artwork. Build the look around this first picture, using a variety of sizes and shapes. If you’re unsure how your frames will look on the wall, lay them out on the floor first and move them around until you’re happy with the arrangement. Stylist’s tip Make a paper template of each frame and pin
or tape these to the wall, rearranging until you’re really happy with how they look. l Remember: using a good range of different shapes will add more interest. For example, try to use squares and rectangles, some with a plain frame, others with more ornate designs. l Scour car boot sales and antique shops for individual and interesting photo frames that can be mixed in with more conventional designs. l Make sure there’s space between each frame – it gives a better visual result overall than if they are too squashed together. Keep the placement irregular so they don’t all line up.
Don’t just stick to family pictures: mix them up with slogans and postcards, too. 1 Seven-aperture frame, in black, £8 503-5995 2 Three-aperture oak-effect frame, £5, 611-9650 3 8x7in distressed wood frame, in cream, £8 122-3038 4 8x10in frame (5x7in with
mount), in cream, £4 514-9140 5 Three-aperture frame, in black, £5 337-8987 6 5x7in distressed wood frame, in cream, £6 128-5245 7 Seven-aperture oak-effect frame, £8 360-2230
Find all these products in store, or buy online at tesco.com/direct
POSITIVE LIVING BLOOMING GREAT
Received a floral bouquet? Split them into flower types and display in separate vases for a modern twist.
DISPLAY VASES Do you buy fresh flowers then just put them all in a vase? Think again! These are the newest, smartest ways to use your glass vases around the home. Vases make a real statement, and there is one to suit all budgets. One statement vase looks stunning but try standing a few different sized ones together for a real statement centrepiece on a table. l Vases are beautiful on their own but for a vintage, rustic effect, mix in old jam jars (keep any you like the shape of), pots and even jugs if they look good together. l If you have lots of thinner vases, line them up and put a single stem in each one (gerbera work well) to create a striking display on a sideboard or mantlepiece. l Glass vases that are displayed in dark, shadowy corners of your home will reflect the light and make the room feel brighter, whether placed on a side table or shelf. Just fill with water and add a few bright blooms for the best effect. l Flowers look gorgeous in vases, but so do strings of lights (try the LED variety) that flash or change colour, brightly coloured sweets and, come autumn, leaves, conkers and pine cones. In the bathroom, try filling a glass vase with pretty coloured soaps or seashells. l
PHOTOGRAPHY SVEN ARNSTEIN STYLIST GILL RIDDELL
STACK ’EM UP
Use gorgeous books to create a stylish display. Vases at different levels look stunning, so use books with pretty spines that you want to show off.
1 Large waisted vase, £10 528-6490 2 Barrel bud vase, £3.50 300-0262 3 Handkerchief vase, £10 252-1779
Find out how to turn a vase into a terrarium at tes.co/vase-terrarium
Bringing all your memories and artwork to life is easy with Command™ Picture Hanging Strips from 3M. Designed to take the pain out of hanging pictures, Command™ Strips hold frames strongly in place, but when you do want to take them down, they stretch off cleanly, without damaging your walls! Find Command™ Products in the DIY aisle.
Holds on strongly
Command™ Strips. The easy way to hang pictures – with no damage to walls
Balance & portion on the go
Snack ‘n’ Nest
Salad To Go
ummer is often seen as a carefree time: all barbecues and ice creams, or lazy days and glasses of chilled rosé in the garden. But real life isn’t Instagram and, if you have a worryprone personality, the stress of juggling work and childcare, booking holidays and the impending back-to-school costs, can lead to a summer that’s more fraught than fun. ‘A bit of worry is good for us – it brings our attention to things we need to take care of,’ explains psychotherapist Hilda Burke (hildaburke.co.uk). ‘But if you’re spending more time worrying about problems than enjoying life, you need to get that anxiety under control.’ There are two distinct tactics you can employ to set your mind at ease: a number of quick-fix exercises are useful for distracting your mind from worrisome thoughts when they occur. Or you can practise some brain retraining to help you get out of the worry habit. So the next time you feel your brain beginning to fret, give them a go…
stop worrying Ever worry that you’re a worrier? A massive 86 per cent of us in the UK say we are – but we can’t let anxiety spoil our summer. Here’s how to retrain your brain so you can start to enjoy life that little bit more… 98
The 5-minute quick fixes
The long-term brain trainers
Schedule worry time huge – you might remember having Research from the a delicious lunch that day, or that producers of calming you got to spend the evening with potion Rescue Remedy has your family,’ says Chloe. found the average person spends one hour 50 minutes Look after your gut bugs a day worrying – that’s 28 days ‘There’s some promising a year. So stop spending so much evidence to suggest that time on something that makes a good balance of healthy you miserable. Instead, bacteria can aid our tell yourself you’ll deal mental health and with all your wellbeing, as good From now worries in one gut bacteria play a on, tell yourself 20-30 minute big role in making you’ll deal with period each serotonin, a day. ‘If concerns neurotransmitter all your worries appear outside involved in in one 20-30 your worry time, making us feel minute period write them in calm and happy,’ each day. a list to deal says Chloe. For a with later,’ says healthy gut, eat plenty psychologist Dr Mark of foods such as fennel, Winwood from AXA PPP onion, garlic and artichokes, Healthcare. ‘Often, when the time which good bacteria use as fuel. comes, that concern won’t matter Fermented foods like yogurt, kimchi any more, which helps you realise and sauerkraut can also increase most worries are transient.’ your levels of healthy bacteria.
2 WORDS HELEN FOSTER ILLUSTRATION RICHARD WILSMORE
Make use of lavender oil Throughout history, lavender has been prized for its soothing and sedative qualities. The essential oil, made from cold-pressed lavender flowers, is often used in aromatherapy remedies to help relieve anxiety. Try it in an oil burner or as a massage oil to help calm a racing mind, or glide a lavender roller ball over your pulse points. Lavender oil supplements made with a special edible oil are also available.
Think of three things you’re grateful for If you have an anxious personality, you’re naturally more prone to spotting dangers and problems, so this exercise ‘helps train your brain to focus on positive things instead,’ says Chloe Brotheridge, author of The Anxiety Solution, £12·99 (Michael Joseph). ‘They don’t have to be
Change your description It doesn’t work for every concern, but renaming feelings of worry as excitement can make you feel less anxious, says a study by Harvard Business School. ‘There’s an old story about Bruce Springsteen and Carly Simon being interviewed about pre-concert nerves – Springsteen referred to the feelings of a racing heart and sweating as ‘excitement’, but Simon called it ‘stage fright’. They were both feeling the same thing, they just framed it differently,’ says Eve Menezes Cunningham, author of 365 Ways To Feel Better (White Owl, £12·99). The switch works because when you’re excited, you see things as a challenge rather than a hurdle. Swapping that one word removes the fear and switches your brain into a more positive, problem-solving mode.
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Grab a pen ‘Now, use as many of your senses as possible to describe the pen,’ advises Kelly Feehan from CABA, a charity focused on tackling anxiety. Ask yourself what it feels like. How does the ink smell? What noise does it make when you click it? ‘When you focus all your senses on one small thing, you focus all your thoughts in one present place, which stops them spiralling,’ she says.
on a es down Pop them Write your worri d an up it w en scre piece of paper, th e dies at Ohio Stat stu In . ay aw it w thro to y wa at s found to be a gre at th University, this wa d ve lie be ed thoughts. It’s s deal with unwant rn tu r pe pa erns down on putting your conc ysical g material and ph hin et m them into so ing this sees you discard and as your brain me. sa ission to do the item, it gets perm
Exhale for longer Noticeably exte nding how long you breathe out for has been shown to reduce feelings of anxiety – and a recent study at America’s Northwe stern University might explain the reason why; we’re less prone to noticing scary or fear ful things when we exhale. ‘We have our brea th with us 24/7, so it’s a great tool to use to change your mood,’ says Eve Menezes Cun ningham. Breathe in normally, then try and exhale for a count of seven or eight.
t a peeler and Peel a mango Ge remove the skin to focus on trying ips. ‘Not only in long, delicate str es, but a u from your worri will this distract yo has been s oe ng linalool in ma compound called lly Feehan. er stress,’ says Ke found to help low
Solar stakes automatically come on after the sun has set, making them ideal for lighting a pathway or steps. Set of 4 dappled white LED solar garden stake lights, £12·99 299-5414
Store this retro deckchair under your bed or sofa... then whip it out when the sun shines. Kingsbury wooden deck chair, in dark red, £30 264-2912
Garden solutions Just because you’ve only got a petit patio or don’t have time to create beautiful floral displays, you can still turn your outside space into an inviting place to spend time
Think tall! Distract the eye from a neglected space with an elegant bay tree. It’s easy to move to any spot in this planter. Charles Bentley garden square wooden planter, in Nordic spruce, £37 649-8187 100
For more garden ideas, visit tescoliving.com
Make a dark corner instantly more enticing with a string of lights. 10 Chinese lantern connectable LED fairy lights, £21·99 742-2576
For a magical ambience, string lights along a fence or window frame. 10 clear cap LED connectable festoon lights, in warm white, £34·99 506-4608
A pouffe is a handy extra seat you can take into the garden when unexpected guests turn up. Printed Dhurrie drum, in yellow zig-zag, £50 535-8545
Place your bistro set at the bottom of the garden to give the impression of a larger space. Partially conceal it with shrubs to add to the illusion there’s more to find behind. Charles Bentley shabby chic steel heart three-piece bistro set, in cream, £85 502-6258
Make your outdoor space appealing. Who wouldn’t want to curl up in this with a book? Floral rattan swing chair, in natural sand, £349 752-9981
Hang a pretty mirror on the fence and be amazed how much bigger the garden appears. Bentley garden single arch mirror, in grey, £85 530-4688
A planter is a neat way to make a dull space pretty. Outsunnny garden flower wooden planter, £22·99 299-4951
PHOTOGRAPHY LEO ACKER PROP STYLING GILL RIDDELL. All prices correct at time of going to press.
Move these stake lights depending on which part of the garden you want to highlight. Set of two LED solar garden stake lights, in warm white, £12·99 323-1782
THE CAT’S MIAOW Settle your kitty into the lap of luxury with Purina ® Gourmet™ – a selection of delicious meals for cats who like exquisite flavours and a variety of textures
Creature comforts For the full collection, visit tesco.com/grocery
JUST PURR-FECT Which collection will your cat love most? Gourmet™ Perle Even the fussiest feline will find Gourmet™ Perle irresistible with its fine morsels of meat and fish, and luscious flavours, served in a rich gravy or jelly. Your cat connoisseur has plenty of choice, including salmon, tuna, chicken, turkey, duck, lamb, rabbit and game. £5·25/12 x 85g (44p each) Gourmet™ Gold Keep your cat interested by offering a different taste experience every day, with Gourmet™ Gold. These recipes, from appetising pâtés to cakes with meaty pieces and a tasty sauce, are sure to tantalise their taste buds. 50p/85g (58p/100g)
Gourmet™ Mon Petit If your cat prefers to eat little and often, this range of exquisite dishes is ideal because each one is packaged in a smaller, 50g pouch. With a variety of fine cuts in delicious sauces, these mini portions will keep your kitty satisfied. £2/6 x 50g (33p each) Gourmet™ Crystal Soup* This range of savoury broths will have your cat purring with delight. Using nature’s finest ingredients, from recognisable pieces of real chicken or seafood to a variety of vegetables, Gourmet™ Crystal Soup* offers superb dining for your pet. £2·50/4 x 40g (63p each)
*This product is a complementary meal and should be fed alongside other Gourmet™ complete meals. ® Registered trademark of Société des Produits Nestlé S.A.
pecial cats deserve the finer things in life, and Purina® Gourmet™ offers something truly distinctive – premium cat food featuring a variety of tastes and textures. The four collections showcased here - Perle, Gold, Mon Petit and Crystal Soup – are all prepared in convenient single-serving portions, so you won’t have an impatient kitty pacing around while you serve up. Importantly, no artificial colourings, preservatives or flavourings have been added – so, whichever range you choose, you can be confident you’re giving your cat a delectable eating experience.
Summer means long, warm days spent entertaining friends. Whatever you’re planning, choose from this fab new-look tableware
2 3 2
5 6 5
CITRUS CERAMICS are ideal for light summer dishes, like a colourful Italian tomato, bread and basil salad.
BRING THE MED into your home with crockery inspired by beautiful Mediterranean tiles.
A CLASSIC BRITISH TEA is always welcome, so celebrate with this pretty Gold Spot range.
SHOW OFF your sunny plates and bowls by using a plain white tablecloth. Team with natural woods.
PILE UP plates, bowls and dishes in matching or contrasting colours to make a real impact.
LOOK OUT FOR lovely retro ice-cream colours, and team it with this season’s gold cutlery.
MOTIFS are in, so let people know how you feel with bright, upbeat messaging on your glassware.
PRETTY BOWLS can also be used to hold jewellery or keepsakes on your dressing table.
SERVE YOUR SANDWICHES with style when you use this chic coordinating sandwich tray.
1 Lemon cereal bowl, £3 135-6177 2 Lemon oval platter, £9 569-1276 3 Handmade tall summer jug, £12
1 Mosaic dipping bowls, set of three £3 311-3698 2 Large Mosaic plate, blue, £3·50
1 Gold Spot cake stand, £12 388-3685 2 Gold Spot teapot, £12 289-9856 3 Gold Spot creamer, £5 625-5651 4 Gold Spot sandwich tray, £3·50
4 Lemon hiball, £1 130-6259 5 Lemon dinner plate, £3·50 294-6804 6 Ultimate Detox hiball, £1 149-6574 7 Lemon side plate, £3 348-4611 8 Four lemon placemats, £6 683-6593
3 Large Mosaic bowl, blue £3 295-7878 4 Medium Mosaic bowl, turquoise, £2 522-7842
5 Gold Spot sugar bowl, £5 168-4722 6 Gold Spot cup and saucer, £4·50 330-0491
Find all these products in store, or buy online at tesco.com/direct
There’s something to make everyone in the family happy with our pick of the latest great releases, so buy or pre-order yours today in store or online
FILMS Small-screen big hitters
PICK OF THE MONTH
MORE FOR KIDS… In this lavish live action remake of Disney’s animated classic, Emma Watson plays smart and independent Belle, FREE GIFT who slowly falls for the kind-hearted beast (Dan Stevens). Beauty And The Beast, £10 DVD; £15 Blu-ray, out 17 July
oly bricks! LEGO Batman, bringing with him all the fun that made The LEGO Movie a worldwide phenomenon, stars here in his own movie spin-off. This animated adventure sees big changes brewing in Gotham City. If Batman wants to save the city from The Joker’s hostile takeover bid, he might just have to drop the lone vigilante act, work with others, and maybe, just maybe, learn to lighten up a little. There’s lots for parents, as well as little ones, to enjoy in this affectionate send-up, as Batman realises that, while he is a hero in Gotham, he returns each night to the Batcave alone. His faithful butler Alfred (voiced by Ralph Fiennes) suggests the solution could be close to home, in the form of excitable Dick Grayson, AKA Robin (voiced by Michael Cera), a teenage orphan accidentally adopted by Batman. But Robin proves to be quite the handful.
This fun-filled animated musical follows koala impresario Buster Moon (Matthew McConaughey) as he tries to save his beloved theatre by staging an animal singing competition. Sing, £10 DVD 678 7742; £15 Blu-ray 509 8670, out now
Batman (voiced by Will Arnett) is cooler than ever as he grapples with a whole host of super-villains – along with doing a little crooning – in this witty comedy that’s as much about the caped crusader’s emotional journey as it is the brilliant one-liners – and it’s fantastic entertainment. With its hurtling momentum, playful spirit and the added bonus of some seriously groovy dance moves, The LEGO Batman Movie is perfect family viewing, so grab a bowl of popcorn and settle in for a truly great time. The LEGO Batman Movie, £10 DVD 697 4527; £15 Blu-ray 258 9054, out 19 June
AND FOR GROWN-UPS… Danny Boyle’s acclaimed sequel to the 1990s cult classic has Mark Renton (Ewan McGregor) returning to Scotland after 20 years abroad, revisiting his old pals Sick Boy, Spud and Begbie. T2 Trainspotting, £10 DVD 243 4530; £15 Bluray 228 0632, out now
Christian Grey (Jamie Dornan) and Anastasia Steele (Dakota Johnson) are reunited in this steamy follow-up. Fifty Shades Darker, £10 DVD 461 8267; £15 Blu-ray 732 2939, free bonus disc with purchase in selected stores, out 26 June
GAMING Get set for action
ev your engine and speed off into the white-knuckle world of rally driving. Now’s the time to get your hands on this DiRT 4 SteelBook Edition and its limited-edition SteelBook case*. Take your pick from more than 50 off-road cars and five rally locations, with millions of routes to hurtle along. DiRT 4 has an innovative rally-route
creation tool, called Your Stage, that allows you to produce an almost infinite number of unique stages. If you love the thrill of off-road racing, the adrenaline rush of powering round a blind bend or the challenge of a final overtake on the last lap, then DiRT 4 is for you. DiRT 4 SteelBook Edition*, on PS4 665 8774, Xbox One 230 3979 or PC, £44, out now
EXCLUSIVE STEELBOOK CASE*
All 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. *While stocks last. **Subject to availability. Selected stores only. Price offer available between 29 June 2017 and 12 July 2017.
This month’s must-reads
Helen Fielding’s diaryloving singleton is back – with a bump. But who is the father? Mark Darcy and Daniel Cleaver may be two halves of the perfect man… but only one can be the daddy. Bridget Jones’s Baby, £3·85, out now
The Clifton Chronicles, Jeffrey Archer’s sweeping seven-novel saga following the Clifton clan through heartache, rivalry and triumph, reaches its captivating conclusion. This Was A Man, £3·85 C3A D5U4, out now
MUSIC New sounds in store Pop diva Katy Perry’s eagerly anticipated new album is out this month. Tracks include the singer’s hit singles, Chained to the Rhythm featuring Skip Marley, and Bon Appétit with Migos. Out 9 June
Do you find it tricky balancing being healthy with cooking for a crowd? If so, you’ll love this book featuring 100 deliciously lean recipes from fitness guru Joe Wicks. Cooking For Family & Friends, £10 K4A S49B, out now
This new title from bestselling author Paula Hawkins (The Girl On The Train) is a tense psychological thriller about the slipperiness of truth and a family drowning in secrets. Into The Water, £10 5ML 6E6L , out now
THIS MONTH’S OFFER TWO FOR £7
Aiden O’Hara has to watch his back if he wants to stay head of the family, in another gritty tale from Martina Cole, who delivers her 23rd novel and hardest-hitting thriller yet. Betrayal, £3·85** GS7 BW8C, out 29 June
SHOP NOW! For all the products featured go to tesco.com/direct/ ents.event
PRE-ORDER promise Two for £7 on selected paperback titles, including Hidden Killers and Harry Potter and the Philosopher’s Stone – Gryffindor Edition.
Pre-order selected products now for delivery on the launch date. Order today, and pay today’s price. If the price on the launch date is lower, you will receive a refund on the difference.
The average person throws out £22,000 of stuff in their lifetime, including clothes worth £3,500, cosmetics worth £1,664 and £2,304 of CDs, DVDs and books* – all of which are big sellers at car boot sales. So why not add to your bank balance rather than landfill?
PICK YOUR SALE
Check local papers for sites, ask neighbours for recommendations or search on onlinecarbooty.com, carbootjunction.com or yourbooty.co.uk. Go with a friend to share the cost of the pitch. You can help each other set up and they’ll be able to watch your stall while you nip to the loo!
Pitch fees can vary from £5 to £50. Bring a cash float with plenty of change and avoid browsing other stalls. You’ve just had a clear-out – do you really want more clutter?
sellers at boot fairs 1 Clothes 2 Perfumes and cosmetics 3 Small electrical items 4 CDs, PC games, DVDs
and records 5 Collectables and antiques 6 Jewellery 7 Watches 8 Musical instruments 9 Garden equipment and tools 10 Larger electrical items
One person’s junk is another’s treasure, so turn your unwanted clutter into cash at a car boot sale IF THE PRICE IS RIGHT…
Pricing up items can be a turnoff: ‘If a buyer is interested, they’ll ask,’ says money blogger Kayleigh Hughes. Close to the end, offer deals to clear stuff.
Expert buyers arrive as early as 5am to snap up deals – you can always go back to bed later! Take a folding table and group goods by type. Put small items in a box labelled ‘Everything 50p’. ‘People will tend to pick out more,’ says Collette Jones from magicfreebiesuk.co.uk.
BARGAIN HUNT DO YOUR RESEARCH
Know what you’re selling! Compare prices online before you go. In 2008 a vase sold for £1 at a Dumfries sale turned out to be an antique that sold at auction for £32,450!
For lots of money-saving tips go to tescoliving.com/saving-money
Haggle! Boot fairs are the best place to barter, with twothirds of us prepared to cast aside our British inhibitions and go for it**. Most sellers expect you to wrangle over cost, so there’s no better time to turn on the charm.
WORDS SARAH JAGGER PHOTOGRAPHY GETTY IMAGES *According to a survey of 2,000 people by storeanybox.com. **gocompare.com
THE JOY OF THE
BEST IN SHOW Eating healthy food benefits pets as well as people, so treat your four-legged friend to the lovingly prepared Lily’s Kitchen range
hen Lily the Border Terrier was a puppy, she suffered from painfully itchy skin. But after a few weeks of homecooked meals, she was bouncing back to health. Lily’s healthy new diet was such a success, her owner Henrietta created a collection of delicious recipes to give every dog the chance to enjoy proper food. Lily’s Kitchen is a range of natural dishes for dogs that nourishes from the inside out. The recipes have been designed with input from nutritionists and vets to ensure that each one is complete and nutritionally balanced. They’re made from top-notch ingredients, too, including real meat (free from meat meal and animal derivatives) and tasty pieces of fruit and vegetables. Each recipe also contains a blend of herbs and botanicals for an added health boost. It all adds up to a mix that is more digestible and packed with nutrients and essential fatty acids; a great foundation for overall pet health. Little wonder trips to the vet can fall dramatically among dogs eating it. Meals are served in tins, trays and dryfood bags, with every ingredient clearly listed. Treats are also available, such as Bedtime Biscuits, made with calming chamomile and probiotic yogurt. They all have Lily’s tail wagging in approval.
FOOD OF THE DOGS Tray recipes These wet-food servings are the perfect size for smaller dogs or as a topper to add healthy variety to dry food. All are grain-free and contain green tea extract to support the immune system, and prebiotics FOS and MOS to encourage gut health. Lily’s Kitchen Wet Food Trays, £1/150g (67p/100g) Tinned recipes This signature wet-food collection is packed with delicious, high-quality meat, vibrant vegetables and tasty fruit. With a unique blend of 12 botanicals and herbs, these recipes help to keep your dog in peak condition. Lily’s Kitchen Wet Food Tins, £2·25/400g (56p/100g)
Dry food bags Delicious and grain-free, the dry-food range features 12 added botanicals and herbs for health, such as chickweed to aid itchy skin, and kelp to promote a glossy coat. With added joint support and prebiotics, they’re a great foundation for overall pet health. Lily’s Kitchen Dry Food, £7/1kg (70p/100g)
Find Lily’s Kitchen in the pet food aisle or visit tesco.com/groceries
New Â©2017 The LEGO Group.
Jungle Exploration Site
Jungle Mobile Lab
Jungle Halftrack Mission
Jungle Cargo Helicopter
Coast Guard Head Quarters
Heavy-duty Rescue Helicopter
4 x 4 Response Unit
Sea Rescue Plane
Available from the 1st June. Select lines available in-store or online tesco.com/direct
LEGO, the LEGO logo and FRIENDS are trademarks of the LEGO Group.
Andreaâ€™s Speedboat Transporter Heartlake Surf Shop
Snow resort ski lift
Snow resort chalet
Snow resort ice rink
Snow resort oďŹ€-roader
Snow resort hot chocolate van
Available from the 1st June. Select lines available in-store or online tesco.com/direct
It can light up a room. Make someoneâ€™s day. And express your deepest feelings. So take care of your smile with TePe Interdental Brushes. They clean up to 40% more than normal toothbrushing. No wonder 94% of dental hygienists recommend them.*
Find them in the dental aisle today. *Source: A survey of dental hygienists in the UK, Eaton et al. (2012).
Find out how TePeing can help maintain a healthy smile at TePe.co.uk
THE FIT FILES G
We round up the latest exercise trends and tips
et active – and help others – this summer with these fabulous fitness events. Move in technicolor: Run, walk or dance round the happiest 5K on the planet and be showered with coloured powders. There are events in Manchester on 1 July, and Brighton on 23 September. thecolorrun.co.uk Take a hike: Pick one of six megawalks (up to 27 miles) from June to September, to fundraise for Macmillan Cancer Support. macmillan.org.uk/mightyhikes Accept a mission: Combine keeping fit with helping others through community projects during your run. goodgym.org
WORDS AVIVA ATTIAS PHOTOGRAPHY GETTY IMAGES
Measuring your activity is a great way to motivate yourself. These F&F watches count calories and steps, and even monitor sleep quality. Red Pedometer DL739413 and Silver Pedometer DL739414, £12 each.
SIP real good!
Expert Q&A HOW CAN I FIND THE BEST WORKOUT TO SUIT ME?
‘Go for activities you enjoy. Why? You’re more likely to stick with them and achieve your goals. Keeping workouts varied will help avoid the risk of repetitive strain injuries. Ideally, do a mix of activities each week, then tweak your routine every six weeks.’ Dean Hodgkin, fitness consultant, Ragdale Hall
Arrive at the gym, get thirsty, then gulp down lots of water? Stop! The key to staying hydrated during workouts is to sip water (or a sports drink if high-intensity exercising), before, during and after, says the National Hydration Council.
REFORMER PILATES WHAT IS IT, EXACTLY? Classes teach the precise, controlled movements of Pilates, but you do them on a reformer bed – a frame with a sliding platform, springs, hoopended ropes and pulleys. Variations include adding circuits or weights.
WHY DO IT?
To work your core, to tone and strengthen all over, and to improve flexibility and posture. ‘Reformer Pilates adds a new dimension to the movements,’ says Neil Dimmock, head of fitness at Ten Health & Fitness.
WHERE CAN I TRY IT? Selected Virgin Active clubs (virginactive.co.uk), Ten in London (ten. co.uk), Reform Studios in Belfast and Edinburgh (reformstudios.uk), or search in your local area.
LOOKING GOOD This Father’s Day, treat the men in your life to gifts that will help them look sharp and feel great
Weather Moisturiser, £4/100ml, from Rockface, is specially
developed for men and suitable for all skin types. Its nourishing formula includes shea butter to help protect against pollution, guarana extracts to energise the skin, and antioxidants to help reduce the impact of UV light. The moisturiser’s woody, citrus scent has been developed by top perfumers, so not only will his skin look younger, he’ll smell great, too!
For more information, visit rockface4men.co.uk
Love seeing your dad’s smile? He’ll be proud to show it off this Father’s Day with one of these Philips Sonicare rechargeable toothbrushes. With 62,000 powerful movements per minute, the Sonicare range removes up to seven times more plaque* than a manual toothbrush. The bristles of its DiamondClean Brush Head, together with the device’s sweeping motion, create a dynamic action that gently drives fluid between the teeth and along the gumline for a superior clean. For sparkling teeth, choose Philips Sonicare HealthyWhite (with DiamondClean Brush Head), £140 £70 (pictured, near right), which is proven to remove up to 100 per cent more stains than a manual toothbrush**, leaving teeth whiter in just one week. It features ‘clean’ and ‘white’ modes, plus three intensity settings so you can mix and match for maximum comfort and ultimate cleaning.
Philips Sonicare 3 Series (with DiamondClean Brush Head), £100 £50 (pictured, far right), results in an equally fresh and healthy smile, but comes in a simpler package. With one ‘clean’ mode and three intensity settings, it’s great for removing plaque along the gumline, helping to prevent early signs of gum disease, and revitalising gum health in just two weeks. Whichever model you choose, this gift will give him that healthy mouth feeling – and really put a smile on his face.
Find Sonicare in store, or visit tesco.com/groceries
*Stain removal in vivo study. Data on file, 2010. **Varies by model.
Many dads don’t have a lot of time to spend on looking good, so surprise him with a one-stop moisturiser that will nourish and protect his skin at the same time. Delivering on every front, the All
It’s never been easier for men to feel good when they look in the mirror
SOFT TOUCH Flaky, dry skin is never a good look. A dose of L’Oréal Men Expert Hydra Energetic Moisturiser, £8, after showering and shaving will keep skin looking energised and youthful.
SCRUB UP Keep your skin smooth and free from ingrown hairs with a once-aweek exfoliating treatment. Massage Simple Kind To Skin Soothing Facial Scrub, £3, into damp skin in circular motions for a few minutes before rinsing. Don’t forget to apply moisturiser afterwards!
en no longer need to raid their partner’s stash of beauty booty to look good. The men’s skincare market is booming – sales are up 70 per cent since 2007 – and there’s a heap of new grooming buys made especially for guys.
LOVE CLOSE SHAVE A below-par razor can wreak havoc on your face: think nasty nicks and razor burn. With The Tesco Advanced Performance Triple Blade, £6 (4pk), each cartridge has three ultra-glide blades, lubrication gel and is our closest 3 blade shave yet. The blades even fit a Mach3 handle.
DID YOU KNOW?
EYE, EYE The skin around the eyes is fragile and often where tiredness and ageing first show. If you’ve been burning the candle at both ends, try an eye cream such as Aloe Eye Contour Cream, £2.
Men’s skin is thicker and rougher than women’s, so needs specially formulated products.
Find these products in store, or buy online at tesco.com/beauty
WORDS SARAH COOPER-WHITE PHOTOGRAPHY LEO ACKER PROP STYLING GILL RIDDELL
Scrub with up n ou ice rs
e to to p to m on ro electi f ly r t s a m
QUICK-FIX TIN Need a moisture boost? Keep Nivea Men Creme, £3·50, handy. It’s perfect for your hands, face and body.
CLEAN SWEEP If you live in a city, your skin is at the mercy of pollution. Draw out dirt with a deep cleansing wash like Nivea For Men Deep Cleaning Face Wash, £2·50.
RELAX AND REVIVE Tough workout at the gym? Ease aches with a hot bath. Warm water soothes and relaxes tight muscles, and a few squirts of Imperial Leather Muscle Infusions Bath Soak, £1·40, will soon have you raring to go again.
SMOOTH OPERATOR Don’t use soap to lather up before shaving, as it will dry your skin. Shave gels like Gilette Fusion Proglide Sensitive Shave Gel, £4·50, help the razor glide over skin without nicking it.
LIGHTEN UP An intense aftershave can be overwhelming in summer. Swap for a lighter, fresher body spray like Lynx Black Bodyspray, £4, that will still keep you smelling good.
Find these products in store, or buy online at tesco.com/beauty
RISE AND SHINE No matter how much sleep you’ve had, an energising shower is almost as good as a shot of espresso for making you feel ready to face the day. Try Radox For Men Feel Awake 2 In 1, £1, which blends fennel and sea minerals for a refreshing start.
Try new INSTANT CRUSH
HAPPY FEET Step up your footcare regime and you’ll dare to bare your soles
‘Once a week, soak your feet to soften them, then use a file or specialist device to remove dry skin,’ says Michael HarrisonBlount, podiatrist for Scholl. You can’t beat Scholl Velvet Smooth Power Pedi Hard Skin Remover, £29·99, for leaving feet silky smooth.
BEST FOOT FORWARD
REHAB FOR TOES
Designed to remove rough, dry skin, this handy Foot File, £1, will leave feet softer and smoother. Simply soak your feet in warm water, pat dry, then use the file to gently scrape away thicker skin on heels and the balls of your feet.
Toenails can be seriously dehydrated after months in socks. Try this nifty overnight nail serum – it’s skincare for nails! Sally Hansen Treatment Moisture Rehab, £9·96, delivers moisture and nutrients deep into each nail. Apply after buffing and filing and wake up with twinkling toes.
Who needs a salon when there’s this clever gadget? The Scholl Velvet Smooth Electronic Nail Care System, £39·99, offers an all-in-one pedicure: it files, buffs and shines to give you perfect nails. Use weekly for a speedy transformation.
Wearing sandals all day can leave feet super-dry as well as grimy. Give tired feet a treat with Scosmetics Hard Skin Scrub for Feet, £4. Massage into soles to get rid of dirt and soften tough skin.
WORDS SARAH COOPER-WHITE PHOTOGRAPHY LEO ACKER PROP STYLING REBECCA NEE *According to a study of 2,000 people by One Poll, April 2014
ooray! The sun’s out and your brand new sandals are waiting to be worn. But are your feet ready to be seen? More than half of us cover up our feet in the summer because we’re ashamed of our gnarly toenails, hard skin or cracked heels*. But don’t let frightful feet ruin your look – with the right tools and tricks you can have feet to be proud of all summer long, without the need to spend a fortune on pricy pedicures.
HEALTHY TEETH ARE AN ESSENTIAL PART OF FEELING STRONG IN BOTH MIND AND BODY. WHAT IS TOOTH ENAMEL? Tooth enamel is the hardest substance in the human body, and is vital to the health of your teeth. Enamel plays an important role in protecting your teeth from everyday decay. And also protects the sensitive inner layers of your teeth from food and beverages that are very cold or hot.
SOME TIPS TO MINIMISE ENAMEL EROSION 1. Minimise contact of acidic drinks with your teethâ€™s surface by drinking them through a straw. 2. Avoid brushing your teeth for at least 30 minutes after eating or drinking because it leaves the enamel softened and more prone to erosion through brushing.
WHAT CAUSES ENAMEL TO WEAKEN?
3. Continue to have regular dental check-ups.
Despite being harder than bone, enamel can become weaker when teeth are exposed to acidic food and drinks.
4. Maintain a healthy balanced lifestyle.
And over time, some signs of weakened enamel include: sensitivity; small cracks and dents; discolouration.
5. Try NEW Colgate Enamel Strength Toothpaste. It helps replenish and seal enamel, making it more resistant to acid damage. Providing a thorough clean for a smooth ďŹ nish and a natural shine.
TRIED AND TESTED
Hello, sunshine! ILLUSTRATION LISA KEBELL PHOTOGRAPHY LEO ACKER
Our reader panel road-tests sun creams
Hawaiian Tropic Silk Hydration Lotion SPF15, £8 Stacey The lotion was easy to apply and had a pleasing scent. It absorbed quickly and dried in under a minute. Joanne This had a gorgeous smell and a luxury, silky feel. It blended fantastically and wasn’t greasy. I used it in 30-degree heat and I didn’t burn at all. Sarah This was easy to apply and had a nice smell. It blended well and absorbed within seconds. I had to reapply after an hour, so I’d use it on cooler days rather than for sunbathing.
Soleil 8 Hour Sun Protection Lotion SPF30, £5 Stacey This was easy to apply, although my skin felt a bit sticky. The once-a-day application was great. As mum to a toddler, it was nice not to have to carry an extra bottle in my bag. Joanne The cream absorbed into my skin instantly and had a nice tropical smell. There was no stickiness, so no need to wash my hands after use. Sarah This took a while to rub in and left my skin feeling a bit tight, but it was long-lasting. I didn’t need to reapply.
Garnier Ambre Solaire Oil Sensitive Advanced SPF50, £8 Stacey I used this on a really bright day and the high SPF gave me peace of mind. It blended like a dream and I didn’t feel like I had cream on. Joanne I didn’t like the oily smell and I found the nozzle difficult to use. My skin did feel protected, though. Sarah This was the easiest to blend in and I loved the smell, but it left a sticky residue. I had to reapply after two hours when I felt my arm burning.
Nivea Sun Lotion Protect & Refresh SPF30, £8 Stacey I used this on a sunny day and found a little went a long way. I liked the scent and my skin felt protected. Joanne This cream was quite thick and took a while to blend in. My skin felt sticky so I was fully aware I was wearing it, but I did feel protected. Sarah This was fairly easy to apply, but did need rubbing in a fair bit. Once absorbed, though, my skin felt smooth. I only needed to reapply it once during the whole day.
OUR PANEL Stacey Kirkbride, 28, from Peterborough, has pale skin and uses sun cream daily in the warmer months.
Joanne Tonothy, 42, from Tyne and Wear, has fair to golden skin and uses sun cream to help prevent wrinkles.
Sarah Addison, 38, from Derbyshire, has pale, freckled skin and uses sun cream in the summer.
Find these products in store, or buy online at tesco.com
a seven-night holiday to Dubai
We’ve teamed up with loveholidays to give away a luxury holiday for two in dazzling Dubai to one lucky reader. Soak up sunny Dubai with our fantastic prize. Including return flights, you’ll enjoy four nights’ bed and breakfast at the four-star Hilton Garden Inn, Mall of the Emirates Hotel. You’ll then be off to indulge in three nights of all-inclusive relaxation at the five-star DoubleTree by Hilton Resort & Spa Marjan Island in Ras Al Khaimah (above). The Hilton Garden Inn in the heart of Dubai boasts great services and easy access to the city’s attractions. Prefer chilling out? Take a dip in the infinity pool, work out at the gym or dine in the hotel restaurant.
eing by from sightse Take a break arden Inn the Hilton G the pool at FOR YOUR CHANCE TO WIN
loveholidays invites you to relax at the DoubleTree Resort by Hilton’s private beach, or bathe in one of seven temperature-controlled pools. Sip a cocktail while enjoying the rooftop bar’s stunning views, or enjoy fine dining in one of two on-site venues. After a day relaxing, indulge in a little retail therapy or check out the glamorous local nightlife. Primary Logo
To enter and for terms and conditions, visit tes.co/dubai by 23:55 on 17 July 2017
The prize draw is open to UK residents aged 18+. Normal exclusions apply. The closing date is 23:55 on 17 July 2017. Only one entry per household. There will be one randomly drawn winner. The prize is a seven-night holiday in United Arab Emirates for two adults (18+). The first four nights will be spent at the Hilton Garden Inn, Mall of The Emirates, Dubai, on a B&B basis. The next three nights will be spent at the DoubleTree By Hilton Resort & Spa Marjan Island, Ras Al Khaimah on an all-inclusive basis. Sharing a twin/double room at both hotels. The prize includes Emirates return economy flights from Manchester Airport or London Gatwick Airport to Dubai International Airport, taxes, one piece of hold baggage per person (up to 20kg) and shared shuttle transfers between Dubai International Airport and hotels during the stay. Prize must be booked by 23:59 on 30 November 2017 and taken between 1 September 2017 and 31 December 2017, subject to availability. Holiday is subject to loveholidays terms and conditions. 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/dubai before entering.
For more delicious ideas, visit tesco.com/realfood
Strawberry and cream eclairs p85
Pulled pork buns p75
kebabs with Greek salad ip p62 red pepper d STARTERS, SNACKS, SAUCES AND SIDES
u Baked herby carrots 10 u Balsamic ricotta tartines 19 u Beans with miso dressing 91 u Berry vinaigrette 19 u Cheat’s croquettes 91 u Chorizo, pear and Manchego salad 49 u Fennel salad 91 uG oat’s cheese, spinach and herb mini muffins 82 u Green salsa 91 uG riddled asparagus with romesco sauce 49 u Hazelnut pesto 91 u Pea and herb soup 91 uS moky skewers with parsley dipping sauce 49 u Strawberry, avocado and spinach salad 90
u Stuffed empanadas 50 u Thai omelette 91 u The ultimate sausage rolls 71 uT hyme, olive oil and bean mash 90 u Tzatziki 91 uW atercress guacamole with homemade vegetable crisps 11
uA rtichoke, potato and spinach tortilla 50 uB aked Cornish potatoes and Brie with pickles 13 u Bánh mì hot dogs 22 u Barbecued spinach and feta flatbreads 23 uB asil and mozzarella stuffed chicken with pasta salad 25 u Cheat’s salade niçoise 75 u Courgette burgers 91 uC rispy cod with pea mash and lighter tartare sauce 24 uE mber-roasted sweet potatoes with maple pork belly 22 u Fish and veggie parcels with couscous 68
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/realfood. Recipes marked are meat- and fish-free (always 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
u Greek salad kebabs with red pepper dip 62 u Panzanella 90 u Paprika beef taco cups 66 u Pulled pork buns 75 uP uy lentil salad with cheese balls, Parma ham and peach 62 u Roast beef sandwich 91 u Shakshuka 91 uS moked salmon, grapefruit and avocado lettuce cups 62 u Summer gazpacho 62 u Sweetcorn pancakes 65 u Trout with radish, orange and pomegranate salad 12 u Tuna salad 90 u Turkish lamb flatbreads 90 u Vegetable fried rice with egg ribbons 65
SWEET TREATS AND DRINKS
Agua di Valencia 52 Blackberry fool 19 Caffe latte ices 58 Carrot cake muffins 29 Fruity iced tea 32 Mini banana loaves 29 M int and white chocolate ice cream shorties 16 u Miso caramel ice cream 91 u Nectarine frosé 15 uO ranges and pomegranates in sherry and cinnamon syrup 52 uR oasted nectarine and miso fusion pops 57 uS alted caramel and chocolate popcorn bites 82 u Smoothie pops 57 u Strawberry and cream eclairs 85 u Strawberry mojito 90 u Summer berry tartlets 75 u Tropical lollies 57 u Upside-down cheesecake 90 uW hite chocolate and peach cheesecake cubes 82 u u u u u u u
are lactose-free. Recipes marked are gluten-free. If you are allergic to nuts always check ingredients are nut-free. ‘Cost per serve’ is calculated by adding up the cost of the ingredients and dividing by the number of servings. Information is correct at the time of going to press. For information on reference intakes, visit realfood.tesco.com/our-food/what-is-healthy.html. For advice on healthy eating and food groups, visit realfood.tesco.com/healthy-eating/allhealthy-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.
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 email@example.com 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.
Find loads more great recipes at tesco.com/realfood
DELIGHT IS WHERE YOU MAKE IT. Take the ямБrst sip at E STABL IS HE D 1 93 2