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JUNE 2016

F O O D F A M I LY L I V I N G

F O O D F A M I LY L I V I N G

INSIDE OUT FUN & GAMES

Stylishactivities ideas for Easter your outdoor the kids will space love

JUNE 2016

BEACH GOOD BEAUTY TASTE

Expert tips to Fresh, flavoursome, get you glowing seasonal recipes

MYIN GOODNESS STYLE Ideas gorgeous Thefor new looks seasonal for yourrecipes home

Pimm’s layer cake, page 46

e t a r b e l Ce summer

HOW TO MAKE YOUR SUMMER SHINE

FAST, SIMPLE MIDWEEK MEALS EASY WAYS TO BOOST YOUR HOLIDAY FUNDS


THRILLING FUN

to THORPE PARK RESORT or THE DUNGEONS!

£1.28 SEE SPECIAL PACKS OF BRANSTON BEANS TO CLAIM YOUR TICKETS Branston® is a registered trademark of Mizkan Euro Ltd and used under license. THRILLING FUN 2 for 1 Tickets. This offer entitles holder to ONE FREE ENTRY until 2016 Season End at THORPE PARK Resort or The Dungeons when purchasing a full gate priced adult ticket. One free entry per Code. Cannot be used in conjunction with any other promotion, offer or discount. To redeem this offer and enter our competition online: 1. Find the unique offer code on the inside of the label or shrink fi lm. 2. Visit www.thrillingfun.co.uk/branstonbeans 3. Select attraction, enter unique code inside wrap, pay & print ticket at home. 4. Alternatively present this promotional wrapper at your chosen attraction*. *At peak periods The Dungeons will sell out. To guarantee entry, pre-book as above. For full T&Cs and exclusions please visit www.thrillingfun.co.uk/branstonbeans Available in selected stores only, while stocks last. £1.28 price point 29th June-19th July.


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for every purchase of Hawaiian Tropic Protective Oil, After Sun and Sun Lotion

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Get this coupon scanned at the till and you could win one of five £100 Tesco giftcards

Terms and conditions: In-store: Hand the coupon to the Tesco checkout operator to receive this offer. Only one coupon per transaction. Subject to availability, valid in the UK and IOM only. This coupon is and shall remain the property of Tesco Stores Ltd, not for resale or publication. Copied or damaged coupons will not be accepted; coupon has no cash value and no change will be given. It cannot be used in conjunction with other promotional offers. Offer valid from 18 June 2016 to 19 July 2016.

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any Nakd Crunch 4 bar multipack or Nakd Oatie 4 bar multipack

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Terms and conditions: In-store: Hand the coupon to the Tesco checkout operator to receive this offer. Only one coupon per transaction. Subject to availability, valid in the UK and IOM only. eCoupon: For tesco.com/groceries enter GR4L47 at the online checkout. Offer ends 23:59 on 19/07/16. Please refer to tesco.com for full eCoupon terms and conditions. Valid from 08/06/16 until 19/07/16. This coupon is and shall remain the property of Tesco Stores Ltd. It is not for resale or publication. Copied or damaged coupons will not be accepted. Coupon has no cash value and no change will be given. It cannot be used in conjunction with other promotional offers. Offer valid from 8 June 2016 to 19 July 2016.

any Birds Eye breakfast product

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TO THE CUSTOMER: 1) Open to Clubcard holders only; coupon must be scanned with Clubcard. Not open to employees or immediate family of Tesco Publishing, Cedar Communications or anyone professionally connected to prize draws. 2) There will be five winners of £100 shopping coupons to use in Tesco. No part or parts of prizes may be substituted for other benefits, items or additions. 3) Coupon may only be scanned once by 19 July 2016; only one entry per household. 4) No purchase necessary. 5) Draw held by 16 August 2016. 6) Winners randomly selected from all entrants. Winning entries drawn by an independent person. The winners will be the first 5 entries drawn; they will be notified by post within 28 days of the closing date. The promoter’s decision is final and binding. No correspondence will be entered into. 7) Entry implies acceptance of terms and conditions. 8) The winners may be required to take part in related publicity. Winners’ names and counties are available 28 days after closing date; send a SAE to Prize Draws, Tesco Food Family Living magazine, Cedar Communications Limited, 85 Strand, London WC2R 0DW. 9) Promoter is Tesco Stores Ltd, Tesco House, Delamare Road, Cheshunt EN8 9SL. This coupon is and shall remain the property of Tesco Stores Limited and not for resale or publication. Coupon valid from 8 June 2016 to 19 July 2016.

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Food F O O D F A M I LY L I V I N G

8 IN SEASON

Enjoy the best of June’s fresh produce

16 VARIETIES

From the joy of an ice cream at the seaside, or a picnic and games in the park, to eating soggy sarnies huddled in the car while it buckets down outside, it would be fair to say that British summertime can be a bit of a mixed bag. So this issue we’ve made it our mission to help you have the best summer ever (p24), with brilliant ideas for activities, classic treats and top tips for making the most of that picnic, barbecue or trip to the beach while the sun shines, as well as some quick ideas for ways to have fun indoors when the weather isn’t at its best. We’re also celebrating the season with a delicious summer menu (p39) that’s perfect for a street party or a get-together in the garden with family and friends. Caroline Shaw, EDITOR

The team EDITORIAL Editor Caroline Shaw Deputy editor Jo Wooderson Managing editor Tania Sansom Chief sub-editor Lauren Hoffman Features editor Aviva Attias Editorial assistant Bryony Bowie Senior digital editor (food) John Gregory-Smith Senior digital editor (lifestyle) Louise O’Connell Deputy digital editors Elli Donajgrodzki, Tara Booth Content managers Martha Burton, Simron Chana Social media manager Sophie Taylor Creative solutions editor Alison Fordy ART Art director David Jenkins Senior art editors Nina Brennan, David Jackson Senior designer Jade Cooper-Collins Designers Jack Huntley, Alexandra Whitfield Junior designer India Jackson ADVERTISING AND COMMERCIAL Tesco Media @ dunnhumby (tescomedia.com) Head of publications Matthew Sims 01992 314 326 Senior client directors Alan Davis 01992 314 320, Tom Glenister 01992 314 254 Client directors Douglas Bonn 01992 314 253, Amanda Crofts 01992 314 227, Lorraine Davies 01992 314 256, Laura Monteiro 020 8832 7233 Client manager Nicky Rai 01992 314172 Promotions and projects managers Susan Leydon 01992 314 318, Chris Kent 020 8832 9843 CONTENT AND PUBLISHING Editorial director Maureen Rice Content director Helen Johnston Acting head of food Jenny McIvor Group art director Iona Newton Acting business director Jessica Haigh Senior account manager Suzanne AshleyTagoe Account manager Kay Daylami Account executive Cherokee Seebalack PRODUCTION Production director Vanessa Salter Production manager Sarah O’Neill WITH THANKS TO Frances Ewings, Lucy King, Rachel Linstead, Aisha Singleton, Julie Stevens, Dorinda Talbot, Lucie Tobin, Michaela Twite and Attalia Yaacov-Hai TESCO Head of content and conversation Emma Arnold Publishing Manager Cintia Welch CEDAR COMMUNICATIONS CEO Clare Broadbent Creative director Stuart Purcell Digital director Robin Barnes Business development director Hannah Saunders Financial director Jane Moffett 04

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 © 2016 Cedar Communications Limited. Tesco Customer Services 0800 505555 Colour origination by Rhapsody Printed by Eurogravure S.p.A

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

Join the conversation Tesco magazine, Cedar Communications, 85 Strand, London WC2R 0DW tesco@tescomagazine.co.uk twitter.com/tescoliving; twitter.com/tescofood facebook.com/tesco

The lowdown on salad leaves

18 WHAT’S IN STORE

Brilliant food and drink available to buy now

39 CELEBRATE GOOD TIMES

Throw a street party with these fun dishes

49 DRESS TO IMPRESS

Dressings to make your summer salads sing

50 RULE THE ROAST

Everyone will love this gorgeous roast salmon

52 SWEET SENSATIONS

Fabulous-looking, irresistible puddings

53

57 EVERYDAY EASY

Speedy, simple family meals that are perfect for midweek

65 DINNER FOR TWO

Great recipes for when you’re cooking for a partner, friend or yourself

67 BOTTLE BANK

Purse-friendly sparklers to enjoy over summer

69 MASTERCLASS A step-by-step guide to making potted salmon

72 TROLLEY DASH

Rustle up dinner with just a few key ingredients

73 MAKE MORE OF IT

Mouthwatering ideas for using up your leftovers

96 RECIPE INDEX This issue’s recipes in one handy place


33

Family

Co n t ents

84

22 HERE’S TO DAD

A selection of brilliant gifts to make his Father’s Day

87

24 HAVE YOUR BEST SUMMER EVER Our jam-packed guide to making the most of the summer, with great events, tips and recipes

49

COVER PHOTOGRAPHY TOBY SCOTT FOOD STYLING BIANCA NICE PROP STYLING JENNY IGGLEDEN

Living 7 JOIN THE CONVERSATION

85 MYTH BUSTING

Your letters, tweets and emails

The facts you need to help protect yourself and your family from diabetes

33 THE LIVING IS EASY

87 BUILD YOUR HOLIDAY FUND

74 SUMMER NIGHTS

91 NOTEBOOK

80 HERE COMES THE SUN

94 PRIZE DRAW

How to style relaxed outdoor space

Tips for sleeping soundly during hot weather

Expert tips and tricks to help you get beach ready

84 TIME TO SHINE Readers put gel nail varnishes to the test

Clever ways to earn extra cash for your hols

Events and savvy tips and tricks to help you get the most out of June

Win a luxury holiday for two in Antigua

98 BISCUIT TIN

Grab a cuppa and enjoy these brilliant bite-size reads

50 05


I nb ox

JOIN THE CONVERSATION W E L OV E T O H E A R F RO M YO U – G E T I N T O U C H W I T H YO U R ST O R I E S

Letters may be edited for length and clarity. *Open to UK residents, aged 18+. Normal exclusions apply. Send in your letter by 23·55 on 30 June 2016 for a chance to win a Kenwood Blend-Xtract Sport smoothie maker. One ‘Star letter’ will feature in each issue of Tesco magazine between May 2016 and October 2016. There is one prize to be won. Promoter: Tesco Stores Limited.

POST / EMAIL / TWITTER / FACEBOOK / INSTAGRAM / PINTEREST

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PICTURE OF HEALTH Your tip about the power of personal photos to lift your mood [The STAR Joys of Spring, April]is L E TTER true. I recently visited my 91-year-old uncle in hospital; he’d stopped speaking and had all but given up on recovering. But I was determined to brighten his evening, so I persisted in sharing family news. Still he didn’t respond. Then I remembered the photo I’d brought with me – I showed it to him and we reminisced about the day it was taken. I saw an immediate transformation and, to my amazement, he spoke. We went on to have a good chat and he was discharged the next day. Thank you. Marlene Greaves, Greater London ON THE MONEY What a great article Money Lookouts [April] was. We hear about money scammers and fraudsters on a daily basis. Happily, this article covered all bases and was full of excellent tips on how to be cash smart. Thank you for producing such sound advice. Sophie Hyam, West Midlands

HEDGEHOG FRIENDLY As a supporter of the British Hedgehog Preservation Society, I was thrilled by your feature The Joys of Spring [April], which offered lots of helpful hedgehog hidey-hole info. Other ways to help hedgehogs are to leave out meat-based pet food, dried mealworms, unsalted peanuts and water. I’d also like to thank Tesco for advertising Hedgehog Awareness Week (1-7 May) in my local store. Jane Neville, East Yorkshire

AVOCADO IN DISGUISE I’ve just discovered your magazine and I love the recipes for what I call ‘proper real-life food’. I’m an avocado fan, so was intrigued when I saw the Chocolate and avocado mousse [Spring clean, April]. I secretly tested it on my husband, who usually screws his face up when I mention avocado. He loved it and didn’t have a clue! Deb Percy, Hampshire

What’s trending on Tesco Instagram, Twitter and Pinterest Pinterest @TescoFood Bubble and squeak with poached egg – brunch sorted.

Instagram @TescoFood Banana, salted caramel and cashew butter cupcakes. Wow!

Twitter @TescoFood Liven up dinner time with vibrant vegan rice bowls.

Keep in touch with us on Twitter at @TescoFood

07


in season ENJOY A TA STE OF SUMMER WITH THESE VIBR ANT DISHES MADE FROM JUNE’S FRESHEST INGREDIENTS

Strawberries The British strawberry season runs from March through to October. Strawberries belong to the rose family, along with raspberries and blackberries. Sunlight helps the strawberry plant produce natural sugars, which gives these ruby berries their sweet flavour. Look out for delicious varieties in store, including finest* Driscoll Jubilee, Driscoll Elizabeth and Eves Delight – great with soft cheeses, such as Brie or Camembert.

* * *

ST R AW B E R RY J E L LY PA N N A COT TA S Serves 6 Takes 30 mins, plus chilling Cost per serve 93p 5 gelatine leaves 1 x 300ml pot double cream 200ml (⅓pt) whole milk 75g (3oz) caster sugar 1 lemon, zested and juiced For the strawberry jelly 300g (10oz) strawberries, hulled and sliced, plus extra to serve 40g (1½oz) caster sugar 1 tbsp lemon juice mint leaves, to garnish

1 Soak 3 gelatine leaves in cold water for 10 minutes; squeeze out the liquid.

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

2 Meanwhile, in a pan, heat the cream, milk and sugar until the mixture just comes to the boil. Remove from the heat and stir in the gelatine, until dissolved. Add the lemon zest and juice. Divide the mixture among 6 x 150ml (¼pt) glasses. Leave to chill for 3-4 hours. 3 To make the jelly, soak the remaining gelatine as in step 1; squeeze out the liquid. 4 Meanwhile, put the strawberries and sugar in a pan with 100ml (3½fl oz) water. Bring to the boil, then simmer for 5 minutes, until the berries break down. Strain through a sieve into a jug. 5 Stir the gelatine into the strawberry liquid until dissolved, then add the lemon juice. Leave to cool, then pour over the set panna cottas. Chill for 3-4 hours, until set. To serve, top each with the extra strawberries and mint leaves. Each serving contains Energy

1546kJ 372kcal 19%

Fat

Saturates

Sugars

Salt

29g 18g 26g 0·1g 41% 88% 29% 1%

of the reference intake. See page 96. Carbohydrate 26g Protein 4g Fibre 2g


Ju ne harvest

Samphire

SAMPHIRE AND CRAB SALAD

This bright sea vegetable has a crisp texture and salty flavour. The most common variety is marsh samphire (pictured), which grows in wetlands. When choosing samphire, look for fresh-looking stalks. Avoid any that have started to wilt. Although samphire can be eaten raw, it benefits from brief cooking. Treat it as you would asparagus – wash under cold running water, then boil or steam for a few minutes. With a taste reminiscent of the sea, samphire works particularly well with fish. Try it with pan-fried trout, seabass, salmon or shellfish.

Serves 4 Takes 15 mins Cost per serve £2·41

* * *

2 x 115g packs marsh samphire 150g (5oz) petit pois (defrosted, if frozen) 100g (3½oz) broad beans (defrosted, if frozen) handful rocket leaves 2 tbsp olive oil For the crab 200g (7oz) white crab meat 75g (3oz) crème fraîche ½ lemon, zested and juiced, plus extra wedges, to serve

1 Bring a large pan of water to the boil. Add the samphire, peas and broad beans and cook for 3-4 minutes, until just tender. Drain and refresh under cold running water. Pod the broad beans, if you like. 2 Meanwhile, in a bowl, mix the crab with the crème fraîche and lemon zest and juice. Season to taste. 3 Arrange the samphire, bean and pea mixture between 4 plates. Divide the crab between each and top with some rocket. Drizzle over the olive oil and lemon juice. Serve with lemon wedges for squeezing over. Each serving contains Energy

888kJ 214kcal 11%

Fat

Saturates

14g 6g 20% 30%

Sugars

Salt

2g 2%

2g 33%

of the reference intake. See page 96. Carbohydrate 6g Protein 15g Fibre 6g

Find more great samphire recipes at tesco.com/realfood <#Y#>


Tenderstem broccoli With its thin stalks and small florets, Tenderstem is a cross between traditional broccoli and Chinese kale. When choosing Tenderstem broccoli, go for firm stems with crisp florets. Tenderstem is versatile and easy to cook. Try it roasted with a little olive oil, add it to a stir-fry, or enjoy it raw and finely sliced as a delicious crudité.

* *

R OA ST E D B R O CCO L I A N D RICE SALAD WITH MISO Serves 4 Takes 40 mins Cost per serve £1·50 2 x 220g packs Tenderstem broccoli, trimmed 2 red chillies, seeded and sliced 4 garlic cloves, crushed ½ x 100g bunch spring onions, sliced 1½ tbsp olive oil 150g (5oz) easy cook long grain and wild rice, rinsed 1 tsp sesame seeds For the dressing 1 tbsp miso paste 2·5cm (1in) fresh ginger, finely chopped

1 garlic clove, finely grated 1 tbsp tahini 1 tsp light brown sugar 2 tbsp rice wine vinegar 1 tbsp sesame oil 1 tbsp soy sauce

1 Preheat the oven to gas 4, 180°C, fan 160°C. In a roasting tin, toss the broccoli, chillies, garlic and most of the spring onions with the oil. Roast for 15 minutes, until golden. 2 Meanwhile, cook the rice following the pack instructions. Drain. 3 Mix all the dressing ingredients together in a bowl. Toss the broccoli and rice together. Serve drizzled with the dressing, the sesame seeds and the remaining spring onions. Each serving contains Energy

1172kJ 279kcal 14%

Fat

Saturates

12g 2g 17% 10%

Sugars

Salt

4g 4%

1g 16%

of the reference intake. See page 96. Carbohydrate 36g Protein 9g Fibre 4g

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


Ju ne harvest

Spanish peaches These summery stone fruits have velvety skin and sweet, juicy flesh. Peaches are delicious raw, but also taste great baked into pies and tarts, or lightly caramelised on a barbecue and served with ice cream. Choose vibrant fruit that yields to the touch when gently squeezed.

* *

C A R A M E L I S E D P E AC H E S O N VA N I L L A B R I O C H E W I T H RUM-SPIKED MASCARPONE Serves 4 Takes 40 mins Cost per serve £1·17 4 Spanish peaches, halved and stoned 1 tbsp light brown soft sugar knob of butter For the vanilla brioche 2 eggs, beaten 100ml (3½fl oz) semi-skimmed milk 1 tsp vanilla essence 25g (1oz) caster sugar ¼ tsp ground cinnamon, plus extra for dusting 1 orange, zested 8 brioche slices 2 tbsp olive oil For the rum-spiked mascarpone 1 tbsp dark rum 1 tbsp icing sugar 150g (5oz) mascarpone

1 Preheat the oven to gas ¼, 110°C, fan 90°C. For the brioche, whisk the eggs, milk, vanilla essence, sugar, cinnamon and orange zest in a bowl. Soak the brioche slices; remove. 2 Heat half the oil in a frying pan. Working in batches, fry half the brioche until golden on both sides. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining oil and brioche. 3 Sprinkle the peach flesh with the brown sugar. Melt half the butter in a frying pan. Add the peaches, cut-side down, and cook over a medium heat for 3-4 minutes, until golden. Turn over, add the remaining butter and cook for 3-4 minutes more. 4 Meanwhile, mix the rum, icing sugar and mascarpone in a bowl. Divide the brioche and peaches between plates. Serve with the rum-spiked mascarpone and an extra dusting of cinnamon. Each serving contains Energy

2713kJ 650kcal 33%

Fat

Saturates

Sugars

Salt

44g 15g 55g 0·2g 62% 74% 61% 4%

of the reference intake. See page 96. Carbohydrate 55g Protein 13g Fibre 4g

Find more great peach recipes at tesco.com/realfood <#Y#>


June harvest

Radish With its peppery taste, this pink root vegetable is great for adding flavour and crunch to salads. Radishes come in many varieties and can be red, white or black. The fiery pink skin of a British radish has a distinctive, peppery flavour, while the inner white flesh has a milder taste. Not only does this bite-size vegetable taste great raw, it can also be added to stir-fries for an extra crunch.

* *

1 Preheat the oven to gas 4, 180°C, fan 160°C. In a roasting tin, toss the radishes with the oil, thyme and bay leaves; season. Roast for 15 minutes. 2 Meanwhile, make the sauce. Gently warm the crème fraîche in a pan over a low heat. Stir in the blue cheese until just combined, then add the chives. Transfer to a small dish.

*

T H Y M E - R OA S T E D R A D I S H E S W I T H B LU E C H E E S E S AU C E Makes 4 Takes 25 mins Cost per serve 77p 2 x 240g packs radish, trimmed, larger ones halved 1 tbsp olive oil 6 thyme sprigs, leaves picked 2 bay leaves ½ x 70g pack wild rocket leaves For the sauce 125ml (4fl oz) crème fraîche 100g (3½oz) blue cheese, chopped handful chives, snipped, plus extra to garnish

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

3 Arrange the rocket on a large serving plate. Scatter over the radishes and extra chives. Serve with the blue cheese sauce for dipping. Each serving contains Energy

1086kJ 263kcal 13%

Fat

Saturates

24g 15g 35% 74%

Sugars

Salt

3g 4%

0·8g 14%

of the reference intake. See page 96. Carbohydrate 3g Protein 8g Fibre 2g


Ju ne harvest

Spanish melon Also known as piel de sapo – which translates as toad skin – this darkskinned melon has pale green flesh and can reach the size of a football. With its sweet flavour and slight crunch, piel de sapo pairs well with smoked meats or creamy cheese. Choose hard melons that have a yellow hue to the skin with dense webbing. The heavier the melon and the denser the webbing, the better the fruit. To prepare, cut the melon open and scoop out the seeds with a spoon, then slice the flesh from the skin.

* * *

M E LO N , B A S I L A N D F E TA S A L A D W I T H C R I S P Y P R O S C I U T TO

WORDS MIA HOLT RECIPES HANNAH YEADON PHOTOGRAPHY TOBY SCOTT FOOD STYLING LUCY O’REILLY PROP STYLING JO HARRIS

Serves 4 Takes 20 mins Cost per serve £1·09 1 x 84g pack prosciutto ½ Spanish melon (piel de sapo), seeds removed, cut into small wedges ½ x 31g pack basil, leaves picked 150g (5oz) feta, crumbled For the dressing 2 tbsp olive oil 1 tbsp cider vinegar 1 lemon, zested and juiced 1 tsp honey

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the prosciutto on a large baking tray lined with nonstick baking paper. Top with another layer of nonstick baking paper, and then another tray to prevent the prosciutto from curling up in the oven. Bake for 10 minutes, or until the prosciutto is crisp and golden. Break into bite-size pieces. 2 Meanwhile, prepare the dressing. Put the olive oil, cider vinegar, lemon zest and juice, and honey in a small bowl; whisk to combine. 3 Arrange the melon on a serving platter. Scatter over the basil, feta and prosciutto. Season with a few grinds of freshly cracked black pepper, then drizzle over a little dressing. Serve with the remainder on the side for everyone to help themselves. Each serving contains Energy

942kJ 227kcal 11%

Fat

Saturates

16g 7g 22% 35%

Sugars

Salt

8g 9%

2g 34%

of the reference intake. See page 96. Carbohydrate 9g Protein 13g Fibre 1g

Also in season... For another great broad bean recipe, check out our simple side dish at tes.co/broadpancetta

Find more great melon recipes at tesco.com/realfood <#Y#>


salad leaves R ANGING IN FL AVOUR FROM MILD TO PEPPERY, THESE VER SATILE GREENS ARE A FIRM SUMMER FAVOURITE – LE ARN ALL ABOUT THEM HERE

EAT

Look for fresh, bright, healthy-looking leaves. Lettuces, such as Romaine and little gem, should have crisp leaves and a firm heart. Avoid any that are wilted or have brown-edged leaves.

Keep salad leaves in the bottom drawer of your fridge in their in-store packaging or a paper bag. If they need washing, do it just before serving to prevent them turning soggy. Use within seven days.

Salad leaves make a surprisingly tasty addition to soups and smoothies, and are a great base for loads of hot and cold dishes. Try lettuce leaves braised (as below), or as an alternative to bread in an Asian-style wrap.

TOM AMERY, MANAGING DIRECTOR OF THE WATERCRESS COMPANY Tell us about your job We produce around 13 types of salad on our farms in Dorset and Hampshire, and supply Tesco with baby leaves and watercress. What are the best conditions for growing? Most salad leaves grow best when we have cool nights and warmer days. Rain is also handy as it’s best to irrigate naturally, but we can water from sprinklers if needed. The conditions for watercress are slightly different, as we grow the crop in spring water running through the beds. What’s your favourite way to eat leaves? I like them in smoothies – especially a mix of spinach, watercress, apple, banana and pineapple. I enjoy watercress in stir-fries – the leaves wilt but the stems stay crunchy, so they can take the place of noodles. How do you harvest your crop? Harvesting is a very quick process – it starts at 5·30am and we finish by 9·30am. The leaves are then chilled within half an hour, and we aim to get them into stores within 24 hours. Why are salad leaves so popular? They’re available all-year round and have lots of flavours, so work well in lots of different dishes. For example, wild rocket in a toasted sandwich tastes different to when it’s in a salad, and adding olive oil to watercress helps to calm down its peppery heat. 16

3

S T OR E

BRAISED LETTUCE WITH CRÈME FRAÎCHE AND BACON Serves 6 Takes 35 mins Cost per serve £1·03 1 tsp olive oil 1 x 200g pack smoked bacon lardons 200g (7oz) shallots, peeled but left whole 1 x 110g pack baby leeks, trimmed and cut into chunks 2 garlic cloves, crushed small handful fresh mint leaves 400ml (14fl oz) hot chicken stock 1 Romaine lettuce, halved, then quartered 1 round lettuce, cut into wedges 1 x 85g pack leafy butterhead salad 3 tbsp half-fat crème fraîche 1 tbsp chives, snipped

1 Heat the oil in a large nonstick frying pan. Add the lardons and shallots and cook for 10 minutes over a medium heat, or until crisp and golden. Transfer 1 tbsp of the bacon to a bowl and set aside. 2 Stir in the leeks, garlic and mint and cook for 2 minutes. Pour in the stock and bring to the boil. Simmer for 5 minutes, then add the Romaine lettuce, cut-side up, and braise for 5 minutes. Add the round lettuce and butterhead leaves and braise for a further 5 minutes.

For more salad leaf recipes, visit tesco.com/realfood

3 Transfer the lettuce, onions and lardons to a warmed serving platter using a slotted spoon, leaving as much stock as possible behind in the pan. 4 Return the pan to the heat and bring the stock to the boil. Turn off the heat and whisk in the crème fraîche and a little seasoning to taste. Spoon the sauce over the lettuce and scatter over the reserved bacon and the snipped chives. Each serving contains Energy

502kJ 120kcal 6%

Fat

Saturates

9g 4g 12% 18%

Sugars

Salt

3g 3%

1·4g 23%

of the reference intake. See page 96. Carbohydrate 4g Protein 8g Fibre 1g

WORDS MIA HOLT RECIPE JENNIFER BEDLOE PHOTOGRAPHY GARETH MORGANS FOOD STYLING BIANCA NICE PROP STYLING JENNY IGGLEDEN

2

1

C HO O S E


Va r i e ti e s ROMAINE

Also known as Cos because of its Greek island origin, this hearty leaf has a long, oval head with tightly packed crisp leaves. It has a subtle sweetness and is commonly used in a Caesar salad.

LAMB’S LETTUCE

These soft, rounded leaves get their name due to their resemblance to a lamb’s tongue. The dark, velvety leaves have a distinctive flavour with nutty notes that work well with dressings.

LITTLE GEM

ROUND LETTUCE

A smaller variety of Romaine lettuce, this has rich outer leaves and a delicate, compact heart. The small, crisp leaves work well as a scoop for fillings such as pulled pork or mince.

Also known as butterhead, round lettuce has soft leaves, which grow in a large loose head, and a sweet, buttery flavour. Use it in sandwiches, or pair with delicate dressings in salads.

WAT E RC R E SS

ROCKET

With its thin, spiky leaves and strong peppery flavour, rocket is great in salads, stirred into pasta or gnocchi at the end of cooking, or used to garnish pizza.

This perky little leaf is a member of the mustard family and is strong-tasting with deep peppery notes. It’s delicious in salads when mixed with milder leaves and also makes flavoursome sauces and soups.

Green day Try our Grilled Romaine lettuce with dressing at tes.co/grilledlettuce

For more salad-leaf recipes, visit tesco.com/realfood

17


what’s in store O U R PI C K O F J U N E ’ S M O ST E XC I T I N G F O O D A N D D R I N K B U YS

ACE IT

OPEN-MINDED

When it comes to lighter eating, why not follow the trend for open sandwiches (or tartine as it’s known in France)? Try lightly toasting fresh Ciabatta from the in-store bakery, £1·50/370g (40p/100g), then adding Soft Cheese, £1/250g (40p/100g), Smoked Salmon, £4/200g (£2/100g), and sliced Large Ripe and Ready Avocado, £1. Finish with a squeeze of lime juice, chopped spring onions and a few baby leaves.

Highland Spring is giving away tennis sets as part of its Anywhere for Tennis campaign. Buy Highland Spring Still Water, £3/12 x 500ml (5p/100ml), for a chance to win. See in store for details.

A VERY BRITISH BAKE

Celebrate the Queen’s 90th birthday by making British-themed cupcakes. Cake Angels Patriotic Sprinkles, £1·50/70g (£2·14/100g), and Union Jack Decorations, £1·50/8g

These colourful Fruit Kebabs, £2/320g (63p/100g), made with pineapple, mango, kiwi and strawberry, are refreshing and delicious, and count towards one of your five a day, too. For a healthier picnic treat, try them dipped in low-fat yogurt, or go all out with a little melted dark chocolate. 18

CORNER CHEAT’S

JUICY FRUITS

Save time and minimise waste when making meringues or macarons with Two Chicks Free Range Liquid Egg White, £3/500ml (60p/100ml). This handy pack is also brilliant if you want to reduce the fat and cholesterol content in your omelettes.


B e s t food buys STEAK THAT

Matured for 21 days, Boswell Farms Beef Rump Steak, £2·98, exclusive to Tesco, is perfectly tender. Marinate in red wine and Worcestershire sauce before pan-frying and serving with chips.

ROYAL TREATMENT

TASTES LIKE SUMMERTIME A delicious infusion of gin, spices and citrus flavours, Summer Cup, £8/70cl, is the perfect fruity refresher on a sunny day. Mix in a large jug with lemonade, mint leaves, strawberries, cucumber and orange. Serve over ice.

Tesco has partnered with celeb patissier Eric Lanlard to create the gorgeous finest* Cake Fit for a Queen, £10, to celebrate our monarch’s 90th birthday. The triple-layer sponge is topped with prosecco-flavoured buttercream roses for the perfect finish.

TAKE

BRING IT BACK Nothing beats bacon and eggs in the morning, but Woodside Farms Smoked Back Bacon, £1·35/300g (45p/100g), exclusive to Tesco, is also delicious cubed, fried and stirred into risotto or sprinkled over fresh soups.

FREE FROM AND EASY

Fab news for those going gluten free: Tesco’s Chorizo Roast Potatoes, £2·50/500g (50p/100g), Parmentiers Potatoes, £1·75/520g (34p/100g), and Sweet Potato Chips with Herbs, £2·50/450g (56p/100g), are now gluten and wheat free.

ANOTHER FINE MESS

Give the ultimate summer treat – strawberries and cream – a deliciously crunchy twist by crumbling over meringue to make a simple yet luxurious-tasting Eton mess. Plain Mini Meringues, £1·56/78.4g (£2/100g), Double Cream, 90p/300ml (30p/100ml), chopped fresh Strawberries, £2/400g (50p/100g) Find these products in store, or buy online at tesco.com/groceries

19


LIMITED EDITION DESIGNS COLLECT ALL SEVEN FROM 29TH JUNE NESCAFÉ AZERA has teamed up with students from the University for the Creative Arts for another year.

on the ball K I C K B AC K W I T H F R I E N D S A N D WAT C H T H E F O OT I E W I T H D E L I C I O U S S N AC K S A N D D R I N K S

This time we challenged the students to create bold, impactful and unique designs inspired by their lives. The result is these seven beautiful limited edition designs that add a touch of individualism and style to your next coffee moment. We think they’ll look pretty stunning in your kitchen too!

CROWD-PLEASING

Everyone will love these mouthwatering, American-style bites. Dig into Americana Chipotle Chilli Rack of Ribs, £3·50/500g (70p/100g), Portlebay Orchardwood Cheddar Popcorn, £1·69/75g (£2·25/100g), Cheese & Garlic Tear & Share, £1·50/375g (40p/100g), and finest* Coleslaw, 70p/180g (39p/100g) – all washed down with deliciously spicy Boylan Natural Root Beer, £1·50/335ml (45p/100ml).

Perseverance “We were inspired by the intriguing puzzle of urban life - its roads, the traffic and its lights that surround us.” SANJANA & NEHA

FIND IT FIRST * *Exclusive to Tesco until 15/08/16 and while stocks last. Subject to availability. Selected stores only.

promotion

Product spotlight Carlsberg lager limited-edition UEFA EURO 2016™ cans are a brilliant choice of refreshment for watching the game. £3/4 x 440ml (17p/100ml) cans. Available from 15 June-5 July 2016.


VIVA ESPAÑA

Enjoy a taste of Spain with the Al Fresco range. Choose from the Spinach and Feta Filo Parcels, £2/84g (£2·38/100g); Spanish Meatballs, £2/180g (£1·11/100g); and Chorizo and Cheese Croquettes, £2/234g (85p/100g). Ole!

Floral Fashion “I found my inspiration in Spring, with its first bloom of flowers, and used a contemporary style to reflect today’s energy.” EMMA SPRULES

WORDS BRYONY BOWIE PHOTOGRAPHY ANT DUNCAN FOOD STYLING KATHY KORDALIS PROP STYLING TAMZIN FERDINANDO

PERFECT BREWS

“Cold mornings are made better by warming coffee, so we took inspiration from latte art blended with sunrise colours to capture that warmth.” ANNA & SANDY

Flavoursome and mild, these Scottish craft ales are perfect for sipping on while enjoying the match. Black Isle Blonde, £1·85/500ml; Ossian Ale, £1·65/500ml, from the Inveralmond Brewery; and Trade Winds, £1·65/500ml, are all from awardwinning breweries.

THE SPICE IS RIGHT

This inspired take on classic Indian street food gives pakoras a tasty Scottish twist. McKechnie Jess Pakoras, come in Haggis, Black Pudding and Vegetable varieties, £2/190g (£1·05/100g), and in Chicken, £2·50/190g (£1·31/100g). Accompanied by a chilli sauce, they make the perfect sharing snack.

City Sunrise

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


LIMITED EDITION DESIGNS COLLECT ALL SEVEN FROM 29TH JUNE

BRING A SMILE TO HIS FAC E O N 1 9 J U N E W I T H T H E PE R F E C T FAT H E R ’ S DAY G I F T

Paper Planes “Our childhood taught us that by simply folding a piece of paper, you can fly. This boundless optimism was our inspiration.” SANJANA & NEHA “Our inspiration came from the caffeine molecule. It forms an intricate beehive pattern which reflects our busy-bee society.” PENELOPE & NATALIE

Crosley Cruiser turntable, £79 492-2456

Garmin Golf Tracker Approach G10, £109 294-9433

Script printed apron, £5 301-5801

Ale selection pack, £5

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

(with Hobgoblin 500ml, Marstons Resolution 500ml, Bombardier 500ml, and Spitfire 500ml)


MasterChef Stainless Steel BBQ Tool Set with aluminium case, £20

Conquer the Day “When you wake up, your day can look daunting. We wanted to give people the inspiration to conquer it, just like conquering a mountain.” CHARLIE & HARRY “Our inspiration came from busy modern lives, so we created an abstract construction of the NESCAFÉ AZERA logo to reflect this daily hustle and bustle.” RYAN, CHRIS & RACHEL

Father’s Day Cards, from £2 each

F&F Striped Fresh Feel socks, £7/ pack of 5

Baylis & Harding Black Pepper & Ginseng football wash bag, £20 (with face wash, aftershave balm, shower gel and hair & body wash)

Hustle & Bustle

Top man Rolson 2-piece Mini multi-tool set, £5·50

For brilliant home-made gift ideas, visit tes.co/ specialdads

FIND IT FIRST * *Exclusive to Tesco until 15/08/16 and while stocks last. Subject to availability. Selected stores only.


HAVE YOUR BEST MAKE THE MOST OF THE SE A SON W ITH OUR HOW-TO GUIDE S, E V E NT ROUND - UPS AND DE LICIOUS RECIPE S


H appy days

R

ain or shine, summertime is all about getting out there and seizing the moment. We’ve got tips and tricks aplenty to help you make the most of every second, from picnicking like a pro to creating your own outdoor cinema, plus brilliant food ideas.

THE PERFECT PICNIC Enjoy National Picnic Week (11-19 June) with our pointers, below, and visit tes.co/ picnichacks for more ideas. WATERPROOF YOUR RUG with an old shower curtain – great if the grass is a little damp. Visit tes.co/picnicblanket for a tutorial. PORTION OUT SALAD into individual containers, then eat straight from the box. BRING A TRAYBAKE ALONG for an easily transportable pud. Simply cut into slices before you leave and cover with clingfilm. PACK UNBREAKABLES, such as plastic plates, jugs, tumblers and cutlery. Bring a tray to rest your drinks on, too. FIND PICTURE-PERFECT picnic spots at nationaltrust.org.uk/ lists/perfect-picnic-spots.

TIME FOR TEA What could be better than a cream tea? Cream tea in the garden! Take it outside for some alfresco fun: Whether you prefer your scones Devon-style (cream before jam) or the Cornish way (cream on top), fresh is always best – whip up a batch with our easy recipe at tes.co/scones. Or on a hot day, you could swap scones for cream-tea-inspired strawberry ice cream – see our recipe, below. When it comes to the perfect cuppa, researchers at University College London found that loose tea leaves provide the best flavour. They advise using a teapot, and leaving it to brew for two to five minutes.

Give your tea party a vintage-feel by using mismatched crockery in different colours and patterns. Throw down a pretty tablecloth and a few napkins, then string up bunting to help set the scene. Find more hosting how-to’s at tes.co/teahost. Make your sandwich fillings in advance, but only assemble just before serving to prevent bread drying out. Cut the crusts off and slice into delicate fingers. (Check out our sandwich recipes on p46.)

C LOT T E D C R E A M A N D ST R AW B E R RY I C E C R E A M Serves 6 Takes 30 mins, plus cooling and freezing Cost per serve 55p

In a pan, whisk together 250ml (8fl oz) whole milk, 1 x 227g pot clotted cream and 1 tsp vanilla extract. Heat until almost boiling, then take off the heat. In a bowl, whisk 3 egg yolks and 75g (3oz) caster sugar until thickened. Pour the hot milk mixture into the eggs, whisking as you go, then pour into a clean pan. Stir over a gentle heat for about 10 minutes, or until you have a thickened custard. Pour the custard through a sieve into a freezerproof bowl or plastic container, cover with clingfilm and leave to cool for 30 minutes. Freeze for 2-3 hours, then remove and whisk to break up any ice crystals. Return to

the freezer for a further 2-3 hours. Meanwhile, in a food processor, whizz 1 x 227g packed hulled strawberries until nearly smooth. Set aside until needed. Remove the ice cream from the freezer, mix again, then gently swirl through the strawberry mixture to create a rippled effect. Freeze for 6 hours or until solid. Remove from the freezer 5 minutes before serving, and serve with shortbread biscuits. Each serving contains Energy

1447kJ 349kcal 17%

Fat

Saturates

Sugars

Salt

29g 17g 18g 0·1g 42% 85% 20% 1%

of the reference intake. See page 96. Carbohydrate 18g Protein 4g Fibre 1g

TAKE ME OUT If you’d rather be waited on, try these tea rooms: Peacocks Tearoom, Cambridgeshire Treat yourself to a Devonshire cream tea, or enjoy a chocolate version at this riverside venue. From £7·95; peacockstearoom.co.uk.

Rosemergy Farmhouse, Cornwall This family-run farmhouse has been awarded a TripAdvisor certificate of excellence for its top-rated cream teas. From £4·50; rosemergy.com. Richmond Tea Rooms, Manchester Devour scones in a whimsical yet luxurious Alice in Wonderland-inspired traditional English tea room. From £6·50; richmondtearooms.com. 25


BACK TO NATURE Harness kids’ natural urge to explore with this scavenger game from Play the Forest School Way by Peter Houghton and Jane Worroll (Watkins, £12·99) in your local woods. It’s the perfect way to keep your children entertained while enjoying some fresh air. Before you set off, think of things commonly found in your chosen location – such as birds, logs and flowers – and sensations or experiences, such as feeling the breeze on your skin, or listening to birdsong. Make bingo-style clue cards of these items for each child to take on their hunt. When you arrive, send them on a scavenger hunt to cross each item off the card. Younger kids may need a little guidance, while older ones might enjoy a time limit. For more forest fun, check out the free printable games at tes.co/natureprints.

LICENCE TO GRILL Heading out to the park or beach for a barbecue? Keep it safe (and legal) with our do’s and don’ts for firing up the grill in public spaces: Check with your local authority for rules regarding barbecues in public spaces. As well as some beaches, some local parks and reserves allow barbecues, too. Be sure to use a portable charcoal barbecue, on raised legs, to prevent any

26

damage to grass or stones underneath. Disposable foil tray barbecues are banned in most public spaces, so don’t risk it. Pick a downwind spot away from others enjoying the outdoors. If space is limited, be aware of those around you. Keep children and pets away from the barbecue and never leave it unattended. Have a bucket of water nearby for emergencies. Douse the coals in water when you’ve finished cooking and ensure the barbecue is cold before you attempt to move it.

GARDEN PARTIES If you have the outdoor space, try hosting one of these fun events: HOLD A MINI FESTIVAL complete with music and lighting. Put up a colourful tent as a base for the children, have a list of games ready for them to play, and get everyone involved in compiling a music playlist. For some festival ambience when the sun sets, use solar-powered lights or lanterns. Discover creative lighting ideas that can transform your garden at tes.co/lighthacks. MAKE A SPLASH with water-based games. Draw a bullseye on an old bed sheet and attach it to a tree. Add some food colouring to water guns, a different colour for each


H appy days L E M O N A N D T H Y M E CO D GOUJONS AND CHIPS Serves 4 Takes 1 hr 30 mins Cost per serve £1·78 900g (1lb 14oz) potatoes, cut into chips 3 tbsp olive oil 2 tsp celery salt 50g (2oz) butter 500g (1lb) cod loin, cut into thick strips 6 tbsp sunflower oil lime or lemon wedges, to serve For the breadcrumbs 1 lemon, zested and juiced 50g (2oz) breadcrumbs 50g (2oz) rice flour

player, then take it in turns to aim at the target. Create other games using household items, such as a home-made sprinkler made from a plastic bottle pricked with holes, or balloons filled with water to make water bombs. Find more ideas at tes.co/waterpark. ENJOY A LITTLE MOVIE MAGIC come nightfall with an outdoor home cinema. A sheet can act as your screen – try using white blackout material used for blinds or curtains – and attaching it to a wall. It’s easier of course to sling a bed sheet over your washing line, but it may not reflect the light as well. See what works best for your outdoor space. You can hire a projector from around £50 per day (visit proscreens.co.uk), and plug your laptop or DVD player into it. Bring down the cost by getting your mates to chip in. Then provide the popcorn, cushions and throws.

TOP TIP For more summer fun, take in a classic play in a beautiful oudoor location with the Chapterhouse Theatre Company (chapterhouse.org), or enjoy an open-air movie with The Luna Cinema (thelunacinema.com).

2 tbsp seed mix 1 tsp paprika 3 tbsp thyme leaves

1 Preheat the oven to gas 6, 200°C, fan 180°C. On a baking tray, toss the chips with

FUN-ON-SEA Planning a trip to the seaside? Here’s how to get the most out of it: Search for lesser-known beaches at visitbritain.com. Anderby Creek in Lincolnshire is perfect for daydreamers – it’s home to a ‘cloud bar’, which features formation guides and reclining seats to watch clouds go by. Boasting a funicular and Victorian Pier, Saltburn-by-the-Sea in North Yorks is a must for history fans, while those seeking picture-postcard scenes should visit Tenby’s Blue Flagaward-winning North Beach. The British beaches with the best castlemaking sand are said to be Torquay, Devon; Bridlington, East Yorkshire; and Great Yarmouth, Norfolk. Make the perfect castle by adding just a splash of water to the sand and patting your creations into shape with your hands.

the olive oil and celery salt. Bake for 40-45 minutes, until golden and crisp. 2 Meanwhile, whizz all the breadcrumb ingredients, except for the lemon juice, to a fine crumb; season well. Tip onto a plate. 3 In a small pan, melt the butter and stir in the lemon juice. Remove from the heat. 4 Heat the sunflower oil in a pan. Working in batches, toss the cod in the butter, then coat in the breadcrumb mixture. Fry for 2-3 minutes, turning until golden and crisp all over and cooked through. Serve with the chips and lime or lemon wedges. Each serving contains Energy

2989kJ 716kcal 36%

Fat

Saturates

40g 10g 57% 50%

Sugars

Salt

3g 3%

1·4g 24%

of the reference intake. See page 96. Carbohydrate 61g Protein 30g Fibre 6g

Of course, no trip to the seaside is complete without a pit-stop for fish and chips (see p91), and you can always recreate this classic British dish at home, too – see our recipe, above. Protect your mobile by putting it in a sandwich bag – the touch screen will still work through the plastic. For more beach hacks, visit tes.co/beachtips.

27


Happy d ays

The football kicks off on 10 June. See when your team is playing at live-footballontv.com, invite your mates over and enjoy the game with these delicious snacks: CRISPY POTATO SKINS Ovenbake potatoes, slice in half, then scoop out some of the flesh and finish with your choice of topping. Sweet potatoes work well, too. KOREAN WRAPS Use some firm lettuce leaves, such as little gem,

HOT-DOG HEAVEN Serve up these crowd-pleasers when the half-time whistle blows. Set up a serving station on a table with a choice of garnishes, including grated cheese, onions, peppers and mustard, and let your guests help themselves.

TOP TIP Website and app matchpint.co.uk allows you to search for your nearest bar showing the game.

GINGER PINK LEMONADE Serves 10 Takes 15 mins, plus cooling Cost per serve 80p

ANYONE FOR TENNIS? Most Wimbledon tickets (27 June10 July) have been snapped up, but you can still get a ground pass, which entitles you to use unreserved seating and standing areas on the outer courts. For more info, visit wimbledon.com. If you can’t make it to SW19, try these alternative ways to enjoy the event: Last year Wimbledon caterers served up 235,000 glasses of Pimm’s and 142,000 portions of strawberries. So get in the spirit and enjoy both while watching it on the box. You could also try our lemonade (right) or our boozy twist on strawberries and cream – see tes.co/strawberrytwist. Big screens broadcasting matches often pop up around the country, from public squares to shopping centres, so check out local info in the run-up to the tournament, then head over to one for a lively atmosphere. Inspired to pick up a racket? Go to lta.org.uk, and type in your postcode for a list of courts where you can play for free, plus ‘pay and play’ and clubs to join. Many clubs have offers on memberships around Wimbledon time, so keep your eyes peeled. 28

Put 2 sliced lemons and 150g (5oz) raspberries in a pan with 100g (3½oz) caster sugar, 300ml (½pt) water and 1 sprig of rosemary. Bring to the boil, then simmer for 2 minutes. Remove from the heat and allow to cool for 10 minutes before straining into a jug through a sieve. Allow to cool completely. Pour the syrup into a jug with lots of ice cubes and top up with 1·5ltr (2½pt) ginger beer. Pour into glasses and serve each with extra lemon wedges and a sprig of rosemary to stir. Each serving contains Energy

Fat

Saturates

Sugars

Salt

530kJ 125kcal 6%

0g 0%

0g 0%

31g 35%

0g 0%

of the reference intake. See page 96. Carbohydrate 31g Protein <1g Fibre <1g

WEATHER-PROOF FUN FIELDS OF DREAMS Soak up festival vibes at home by screening past and present live music acts from the Eden Project in Cornwall, on Eden Sessions TV (YouTube). Or try hayfestival.com for a library of past performances and talks. BRING THE OUTDOORS IN Should the rain ruin your alfresco plans, roll out your picnic blanket inside, then recreate the great outdoors with wildlife sounds from around the world, courtesy of naturesoundmap.com. MINI BAKE-OFF Get the kids involved in a baking challenge. Keep it simple by making some cupcakes beforehand (visit tes.co/ easycupcakes) and see who has the most flair for decorating them.

Game on

Discover great games to play in your local park or garden at tes.co/summergames

WORDS AVIVA ATTIAS, REBECCA DODD, JO WOODERSON PHOTOGRAPHY STUART OVENDEN ILLUSTRATIONS CIARA PHELAN RECIPES EMMA JANE FROST FOOD STYLING JOY SKIPPER PROP STYLING JENNY IGGLEDEN

FOOTY FEVER

to make a cup shape. Fill with cooked minced beef and shredded pork. Prepare the wraps before your guests arrive, then garnish with chilli flakes, spring onions or sesame seeds. Or try this black bean tofu version at tes.co/lettucewraps.


Show you care

T H I S FAT H E R’ S DAY – 1 9 J U N E – SPOI L YOU R DA D W I T H G I F T S H E ’ LL LOV E

CH E E R S DAD! Raise a toast to your dad with a glass of smooth Glenfiddich Single Malt Scotch whisky. Choose from Glenfiddich 12-year-old, £35/70cl, with sweet and subtle oak flavours and a hint of fresh pear. Or go for Glenfiddich Rich Oak 14-year-old, £35·50/70cl, matured in American oak and virgin Spanish casks with tastes of vanilla, toffee and dried fruits. Or perhaps Glenfiddich Solera Reserve 15-year-old, £37·50/70cl*, is more his style? With a warm, spicy flavour, it evokes the sherry bodegas of Spain.

Connected glenfiddichUK @GlenfiddichSMW @glenfiddichwhisky

MAK E H I M S M I LE Give him the gift of a sparkling smile this Father’s Day. If your dad would like a brighter, whiter smile and wants to gently remove staining left behind by everyday eating and drinking, then why not give him the Philips Sonicare 3 Series electric toothbrush with DiamondClean brush head? With 62,000 powerful movements per minute, the toothbrush is clinically proven to carefully lift stains such as coffee, red wine and tea for a naturally whiter smile in the space of just one week**. Help him clean his way to whiter teeth with patented Sonicare

technology. The unique sweeping motion of the diamond-shaped bristles gently reaches between teeth to remove debris. The Sonicare 3 Series toothbrush also effectively removes up to seven times more plaque than a manual toothbrush. It includes three intensity settings to allow him to choose the level of gentle yet effective cleaning as well as three weeks of battery life. And the timer means he’ll always get the dentist’s recommended two minutes of brushing time. Philips Sonicare 3 Series with DiamondClean, £50***.

50% OFF – AVAILABLE EXCLUSIVELY AT TESCO


PROMOTION

SCR E E N TI M E

GAM E O N Give him a gift you know he’ll get hours of enjoyment from this Father’s Day – a fantastic PlayStation 4 (PS4) 500GB Console (check in store and online for latest pricing), and some exciting new-release games he’ll love to play. The latest PS4 entertainment system has a rich and immersive gameplay experience, powerful graphics and smart personalisation – all wrapped in a slick matte case. Start his gaming collection off with the eagerly anticipated LEGO Star Wars: The Force Awakens, pre-order price £38****. The cast of classic and new characters – including Rey, Finn, Han Solo, Chewbacca, BB-8 and more – await gamers, as do exciting locations such as Jakku and Starkiller Base. The game features new blaster combat and high-speed flight gameplay. Or for a truly unique gaming experience, give him No Man’s Sky, pre-order price £46†, a breath-taking

Grab the popcorn and settle down for some great new releases. Get together to watch Leonardo DiCaprio's Oscar-winning performance as stranded fur trapper Hugh Glass fighting for survival in gritty thriller The Revenant†††. And don’t miss Ryan Reynolds as former Special Forces operative Wade Wilson, who is transformed into Deadpool†††† in a rogue experiment in this boxoffice smash. Or give him Dad's Army‡, the film version of the classic TV series, where Catherine Zeta Jones plays a journalist visiting the Walmington-on-Sea Home Guard platoon at the end of World War II. All DVDs £10; Blue-Rays, £15

space exploration and survival game with 18 quintillion (yes, really!) user-generated planets to explore. If a classic action adventure shoot ’em up is more his thing, don’t miss Uncharted 4: A Thief’s End, £46††, a rip-roaring romp that sees the return of fortune hunter Nathan Drake in a globetrotting adventure.

*All prices promotional, valid 24 May-19 June 2016. **versus a manual brush. ***Half price 25 May–14 June 2016. **** Available to purchase in store and online from 28 June © 2016 The LEGO Group. STAR WARS © & ™ Lucasfilm Ltd. ™ & © Warner Bros. Entertainment Inc. (s16) †Available to purchase in store and online from 24 June. DVD Subject to availability while stocks last. Games subject to availability while stocks last. Prices correct as of 06/05/16. Personal Electrical: Promotional details as detailed in products to be featured box. †† Available to purchase in store and online from 10 May.††† Available to purchase in store and online from 6 June. †††† Available to purchase in store and online from 13 June. ‡ Available to purchase in store and online from 13 June. ‡‡ Promotional prices, valid 19 May-19 June 2016.

CLOS E S HAVE There’s a huge selection of electric shavers and trimmers that make great gifts for your dad. The sturdy Braun Series 3 3040 Wet & Dry Foil Shaver, £45 (below left) is great for busy dads. It can be used in the shower with foam or gel for a smooth, close shave, plus it has MicroComb technology that guides hair into the cutting blades for faster shaving and great skin comfort. Or how about a Philips AquaTouch Electric Wet and Dry Shaver, £45, bottom centre, which follows the contours of the face to give a comfortable, smooth shave, wet or dry. One eight-hour charge gives 45 minutes of shaving time, about 14 shaves. You can help him keep BETTER his facial fuzz in check with this THAN handy Remington Beard Kit, HALF PRICE £33‡‡, far right, which has three combs, a trimmer with titaniumcoated, self-sharpening blades and fully washable heads.

SAVE 1/3

For more great Father’s Day ideas, visit tesco.com/direct/ fathers-day


AND THE

LIVING IS EASY

ABOVE Plastic flexitub*, £2 each, various colours Multicoloured solar string lights, £10 558-5232 Mini wire lanterns, £2·50 each, in pink 657-0854, orange 170-8246, white 379-6963 Metal hurricane lantern, £14 each 309-8216 Pillar candle in tropical crush, £3·50 545-3996 Textured chenille throw in duck egg, £15 316-0053 Deck chair in blue stripe, £30 125-4583 Colour block cushion, £8 195-1023 Jacquard blue cushion, £12 6404129 Rectangle print cushion in blue £8 385-6589 Triangle wool rug 80 x 150cm in blue, £55 678-5299 Miami occasional table in yellow, £24 181-4352 Picnic mason jar with straw, £3 391-6217

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

33

*Available in store only

MAKE MORE OF YOUR OUTDOOR SPACE THIS SUMMER BY TAKING INSPIRATION FROM INSIDE AND CREATING NATURALLY COSY ZONES


CHILL-OUT ZONE Design a stylish and relaxing outdoor living space (see previous page) by setting up deck chairs, or other garden furniture, and adding clever touches from inside your home – occasional tables, cushions, throws and pouffes all create a snug feel, and a durable rug makes a goodlooking alternative to a blanket. Hurricane lanterns and colourful string lights entwined in trees add the finishing touches to this cosy area.

Top tip

If you have a metal bistro set that’s looking tired, revive it with a coat of exterior metal paint in a bright summer hue.

TOP TABLE Create an alfresco dining room with a bright bistro set and funky cushions in bold prints. Don’t be afraid to colour clash – try teaming hot pink and cornflower blue with orange and red accents. An on-trend, knitted pouffe makes a great spare seat and doubles up as a table or footrest.

Hello Summer cushion, £8 624-5204 Chenille cushion in hot pink, £4 698-4121 Chenille cushion in terracotta, £4 367-1822

34

ABOVE Chunky knitted pouffe in blue, £40 553-5900 Hyacinth serving tray,

£5 620-9788 Flamingo cushion, £12 395-0123 Bistro table and set of two chairs in pink metal, £65 547-4420 Aqua wine glass, £1·50 each 499-2933 Black frame lantern, £10 667-9520 Unfragranced pillar candles, £5 for pack of six 498-1123 White solar string lights, £10 for 20 bulbs 389-3825


Out d oor s pa ce ALL NIGHT LONG Enjoy cocktails at dusk in a cosy corner of your garden. Fashion a table from tree trunk pieces or upturned old crates, and weave fairy lights into the foliage. Director chairs are comfy and chic, while a chimenea will keep you nice and toasty.

White flower solar string lights, £10 for 25 bulbs 549-2185

LEFT Hurricane

lamp in blue, £6 454-8726 Textured chenille throw in duck egg, as before Folding garden director’s chair, £30 741-4851 Cocktail glasses, £7 for pack of 2 777-1381

Organic Sea Breeze tray, £5 590-5097 Orange filled

candle jam jar, £4

WORDS JO WOODERSON PHOTOGRAPHY DAN DUCHARS STYLING EMILIO PIMENTEL-REID *Available in store only

433-4229 Jacquard

cushion (as before) La Hacienda chimenea with cooking grill, £65 172-2436 Metal Hurricane lantern (as before)

FLAME AND GLORY These compact fire pits look great and provide welcome warmth when the sun goes down.

La Hacienda Lime Moda fire pit*, £60

La Hacienda camping fire pit*, £35

Hello, sunshine Landmann Big Fire and Stars fire pit, £125 316-3172

Learn how to make your own alfresco day bed at tes.co/outdoorspace

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

35


Sneezy does it RISING POLLE N COUNT S AND HAY FE V E R GO HAND - IN - HAND, BU T YOU DON’ T HAV E TO SUFFE R IN SILE NCE . MANAGE THE SY MPTOMS W ITH A R ANGE OF AFFORDABLE TRE ATME NT S – ALL AT 2 FOR £6

S

ummer’s arrived, and for 16 million people across the UK that means the return of a runny nose, itchy, watering eyes, headaches and sleepless nights – symptoms that are part and parcel of being a hay fever sufferer. The allergy is mainly caused by grass pollen. It peaks on hot, dry, windy days when the pollen is carried on the breeze, which can make typical summer pursuits, such as a picnic, barbecue or a school sport’s day, miserable. As with most allergies, the best way to control hay fever is to avoid the triggers. However, as pollen can cling to clothes, hair and fur, as well as find its way into your home, it can be difficult to avoid. Thankfully, there’s a huge range of products available both in store or online that can help you manage the symptoms, leaving you free to get on with more enjoyable things.

Otrivine Nasal Spray A sneezy, runny nose can be irritating when you’re trying to get on with your day. Otrivine® Allergy Relief 0·1% Nasal Spray* acts quickly to help relieve the nasal congestion that comes with hay fever. It contains the active ingredient xylometazoline hydrochloride that helps to open up and clear nasal passages by reducing mucus and returning swollen blood vessels to their normal size, bringing easy breathing relief. Otrivine, £4/10ml (£40/100ml)

ANY 2 FOR

£6‡

in store and online

Sudafed Blocked Nose Spray When pollen is in the air and you’re hit with allergy congestion, a stuffy nose can make it tricky to breath. Sudafed Blocked Nose Spray** gives fastacting relief from the congestion caused by allergies. It gets to work in minutes and provides lasting relief for up to 10 hours, letting you get on with your day. Sudafed Blocked Nose Spray, £4/15ml (£27/100ml)

OPTREX EYE DROPS To help sooth the discomfort of irritated eyes brought on by hay fever, reach for Optrex Soothing Eye Drops*** for itchy eyes. Mild enough to be used every day, it contains purified water and natural plant extracts and helps to gently flush out itchy pollen particles from the surface of the eyes. Optrex, £4/10ml (£40/100ml)


PROMOTION

Top tips l Keep pollen out of your eyes with sunglasses. l Avoid being outdoors in the early morning and evening, when the pollen count is at its highest. l Dust with a damp cloth to pick up pollen easily and avoid it becoming airborne. l Vacuum regularly to remove pollen that has collected in your carpets. CLARITYN TABLETS

Clarityn**** fights the effects of a runny nose and itchy eyes, brought on by hay fever. Clarityn Allergy Tablets contain loratadine and they can have you feeling back to normal with a single, powerful daily dose. Clarityn, £5/14 (36p/each)

PIRITEZE TABLETS Combat your symptoms with Piriteze† tablets. They contain maximum-strength cetirizine hydrochloride to hit hay fever hard, and provide long-lasting relief from a runny nose, itchy throat and watery eyes in just one simple daily dose. Piriteze, £4·50/12 (38p/each)

Benadryl Allergy Relief Beconase Adult Nasal Spray

The non-drowsy formula of Beconase Nasal Spray†† treats the six main symptoms of hay fever, giving you long-lasting relief all day and all night, letting you take control of your condition. Beconase Adult Nasal Spray, £5/100 sprays (0·05p/per spray)

BecoAllergy BecoAllergy†††† antihistamine tablets, from the makers of Beconase, offer fast-acting relief for up to 24 hours. Each daily tablet contains cetirizine hydrochloride, which blocks your histamine receptors from reacting to allergens, such as grass pollen. BecoAllergy 10mg, £4·40/14 (31p/each) *Otrivine® Allergy Relief, 0.1% Nasal Spray contains xylometazoline. **Sudafed Blocked Nose Spray contains xylometazoline. Continuous use for more than 7 days is not recommended. ***Optrex Soothing Eye Drops for Itchy Eyes is a medical device to wash away particles that can cause allergies. ****Clarityn Allergy Tablets contain loratadine. †Piriteze Allergy Tablets contain cetirizine. ††Beconase Hay Fever Relief for Adults 0.05% Nasal Spray contains beclometasone dipropionate. †††Benadryl Allergy Relief capsules contain acrivastine. ††††BecoAllergy 10mg Tablets contain cetirizine hydrochloride. Always read the label. ‡Offer valid until 15 August 2016.

Benadryl Allergy Relief††† tablets act fast when allergies strike. They contain acrivastine, an active ingredient unique to Benadryl, which gets to work in just 15 minutes and lasts up to eight hours. Use up to three times per day to effectively relieve symptoms when they are at their most troublesome. Benadryl Allergy Relief 12s, £4·75/12 (40p/each)


Home insurance that provides cover inside and out. Tesco Home Insurance covers your garden as standard, with up to £1,500 protection for your belongings and up to £2,500 for your lawn and plants. Search Tesco Home Insurance

Brought to you by Tesco Bank Cover available under Tesco Home Contents Insurance. Your contents will also be covered for theft from outbuildings, including sheds, up to £5,000. Monetary limits, excesses and exclusions apply. Tesco Bank Home Insurance is arranged and administered by Tesco Bank and is underwritten by a select range of insurers. Tesco Bank Home Insurance is not available in certain postcodes.


We e k e nd

e t a r b e l e C good times ENJOY A GRE AT BRITISH KNEE S - UP W ITH OUR DELICIOUS SUMMER PART Y MENU


We e k e nd S P I N AC H A N D B ACO N S A L A D W I T H PA R M E S A N C R O U TO N S Serves 6 Takes 30 mins Cost per serve 79p ½ red apple, cut into thin batons ½ lemon, juiced 1 x 200g pack smoked lardons 1 little gem lettuce, leaves separated 50g (2oz) baby spinach 60g (2½oz) lamb’s lettuce For the croutons 2 slices seeded bread, cut into small cubes 2 tbsp olive oil 1 tbsp grated Parmesan ½ lemon, zested For the dressing 1 tsp Dijon mustard 1 tsp honey ½ red apple, cored and grated ½ lemon, zested and juiced 4 tbsp extra-virgin olive oil

1 Put the apple in a bowl and toss with the lemon juice and 2 tbsp water. Set aside. 2 Dry-fry the lardons in a large frying pan for 3-4 minutes, until golden. Drain on kitchen paper. Wipe the pan to remove the excess oil. 3 To make the croutons, put the bread in a bowl and toss with the oil, Parmesan and lemon zest; season well. Fry, over a low heat, for 1-2 minutes, until golden. Set aside. 4 To make the dressing, put the mustard, honey, apple, lemon zest and juice and oil in a small jug; whisk to combine. 5 Arrange the leaves on a platter. Drain the apple and scatter it over the salad along with the bacon and croutons. Toss with the dressing. Each serving contains Energy

1032kJ 248kcal 12%

Fat

Saturates

20g 5g 28% 24%

Sugars

Salt

4g 4%

1g 16%

of the reference intake. See page 96. Carbohydrate 10g Protein 9g Fibre 2g

S AU S AG E A N D E G G P I C N I C P I E Serves 10 Takes 1 hr 50 mins, plus chilling Cost per serve £1·10 5 eggs, 1 beaten 1 tbsp olive oil, plus extra for greasing 1 onion, finely chopped 2 x 110g packs baby leeks, chopped 800g (1lb 10oz) pork sausages, skinned 2 tbsp chopped sage leaves small bunch flat-leaf parsley, chopped 4 rashers smoked streaky bacon, chopped 3 tbsp crème fraîche

1 tbsp wholegrain mustard 60g (2½oz) breadcrumbs 40g (1½oz) mature Cheddar, grated 2 x 375g packs ready-rolled puff pastry

1 Preheat the oven to gas 6, 200°C, fan 180°C. Simmer 4 eggs in a pan of boiling water for 3 minutes. Drain, then run under cold water for 1 minute. Cool, then peel and set aside. 2 Heat the oil in a large frying pan. Add the onion and leeks with some seasoning; fry over a low heat for 5 minutes, until softened. Transfer to a large bowl and leave to cool. 3 Add the sausagemeat, herbs, bacon, crème fraîche, mustard, breadcrumbs and cheese to the leek mixture. Mix and season well. 4 Unroll 1 pastry sheet onto a greased baking tray. Arrange half of the sausage filling down the middle, leaving a 5cm (2in) border, then top with a row of whole eggs. Top with the remaining sausage mixture, packing it firmly around the eggs. 5 Brush the pastry edges with beaten egg. Roll out the second pastry sheet, then drape over the filling; pressing down to seal. Trim the excess pastry, then crimp the edges. Use the trimmings to decorate the pie, if you like. 6 Brush with the remaining beaten egg. Slash the top of the pie to allow the steam to escape. Chill for at least 10 minutes or for up to 2 days (if making ahead, brush with egg just before baking). Bake on the middle shelf for 55 minutes, until golden. If the pie is browning too quickly, transfer to the bottom shelf and reduce the temperature to gas 4, 180°C, fan 160°C. Leave to rest for 10 minutes. Serve warm or at room temperature. Each serving contains Energy

2455kJ 590kcal 30%

Fat

Saturates

42g 18g 60% 88%

Sugars

Salt

5g 5%

3g 46%

of the reference intake. See page 96. Carbohydrate 36g Protein 20g Fibre 2g

S U M M E R S L AW W I T H O R A N G E A N D M U STA R D D R E S S I N G Serves 6 Takes 15 mins, plus chilling Cost per serve 30p

2 Add the veg and toss to coat. Cover and chill for at least 1 hour or for up to 24 hours to allow the flavours to infuse. Toss again before serving. Each serving contains Energy

Fat

Saturates

Sugars

Salt

322kJ 77kcal 4%

5g 7%

1g 4%

6g 6%

0·5g 8%

of the reference intake. See page 96. Carbohydrate 7g Protein 2g Fibre 2g

P LO U G H M A N ’ S C H E E S E S T R AWS Makes 24 (freeze straws raw; bake from frozen, adding an extra 1-2 minutes) Takes 25 mins Cost per serve 9p 1 x 375g pack ready rolled puff pastry plain flour, for dusting 4 tbsp sandwich pickle 2 slices wafer thin ham, finely chopped 60g (2½oz) mature Cheddar, grated 1 egg, beaten

1 Preheat the oven to gas 6, 200°C, fan 180°C. Line 2 large baking sheets with nonstick baking paper. Roll out the pastry on a lightly floured board to the thickness of a pound coin. 2 Spread the pickle over the pastry, then scatter the ham and two-thirds of the cheese over one half. Fold over the other half to enclose the filling, then press down to seal. 3 Roll out again to the thickness of a pound coin. Trim the edges with a sharp knife to make a neat rectangle, then cut into 12 long strips. Cut each strip in half to make 24. 4 Brush each strip with beaten egg, then twist at each end. Arrange on the prepared baking sheets. Brush again with beaten egg, then scatter over the remaining cheese. Cover and chill for at least 10 minutes, or overnight. 5 Bake for 10-12 minutes, until golden. Serve hot or leave to cool completely. Store in a sealed container for up to 2 days. Each straw contains Energy

Fat

Saturates

Sugars

Salt

339kJ 82kcal 4%

5g 7%

3g 13%

2g 2%

0·3g 5%

of the reference intake. See page 96. Carbohydrate 8g Protein 2g Fibre <1g

2 tbsp grainy mustard 1 orange, zested, plus 2 tbsp juice 125g (4oz) natural yogurt 2 tbsp extra-virgin olive oil 3 tbsp chopped basil 200g (7oz) celeriac, julienned 1 raw beetroot, julienned 2 carrots, julienned

1 Combine the mustard, orange zest and juice, yogurt, oil and basil in a large bowl. Season well.

Perfect partners finest* Sweet Tomato & Bird’s Eye Chilli Chutney, £1·49/300g (50p/ 100g) Try a dollop of this traditionally made chutney with the Sausage and egg picnic pie (left).

For more summer recipes, visit tesco.com/realfood

41


S T E K C WIN TIROOF OF THE O2 TO CLIMB THE

To ямБnd out more go to: www.cifclean.co.uk/ba


We e k e nd

Sandwiches (recipes page 46)


We e k e nd

Pink grapefruit, lemon and raspberry punch (recipe p46)


Makes 12 Takes 10 mins Cost per serve 35p 1 x 180g pack ready-to-eat hot smoked salmon fillets, flaked 2 tbsp half-fat crème fraîche 1 tsp horseradish sauce 2 tbsp poppy seeds ½ lemon, for squeezing 2 tbsp chopped dill leaves butter, softened 6 slices wholemeal or seeded bread

1 Put the salmon, crème fraîche, horseradish, poppy seeds, a squeeze of lemon juice and dill in a bowl. Season and mix well. 2 Butter the bread, then divide the salmon mixture between 3 slices, then sandwich with the remaining bread. Cut off the crusts, then slice each sandwich into 4 fingers. Each finger contains Energy

Fat

Saturates

Sugars

Salt

419kJ 100kcal 5%

6g 9%

2g 11%

1g 1%

0·6g 10%

of the reference intake. See page 96. Carbohydrate 8g Protein 6g Fibre 1g

CUCUMBER, MARMITE A N D H E R BY C R E A M C H E E S E S A N DW I C H E S Makes 12 Takes 10 mins Cost per serve 13p 75g (3oz) light soft cheese 2 tbsp finely chopped mint leaves 1 tbsp finely chopped chives 6 slices medium sliced white bread ½ cucumber, finely sliced butter, softened Marmite, for spreading

1 In a bowl, mix the soft cheese with the herbs; season with a little black pepper. Spread over 3 slices of bread, then top each with a layer of cucumber. 2 Spread the remaining bread with butter and a thin coating of Marmite. Sandwich the Marmite slices with the soft cheese slices, then cut off the crusts. Cut each sandwich into 4 fingers.

P I N K G R A P E F R U I T, L E M O N A N D R A S P B E R RY P U N C H

2 In a mixing bowl, beat the butter and caster sugar with an electric whisk until smooth. Gradually add the beaten egg, mixing Serves 8 continuously until pale and fluffy. Beat in Takes 10 mins the almond extract and orange zest. 3 Sift over the dry ingredients and fold in Cost per serve 56p using a large metal spoon. Stir in the milk. Put a handful ice cubes in a large jug. Add Divide the batter evenly between the 1 each sliced lemon and orange, plus a small prepared tins and smooth the surface. Bake handful fresh mint sprigs. Pour in 1ltr (1¾pt) for 20-25 minutes, until risen, golden and just chilled pink grapefruit juice, 800ml (1½pt) starting to come away from the sides. Leave chilled bitter lemon. Stir in 4 tbsp grenadine to cool in the tins for 5 minutes, then turn out and 75ml (3fl oz) vodka or 200ml (7fl oz) onto a wire rack to cool completely. chilled prosecco. Garnish with raspberries 4 Meanwhile, make the Pimm’s syrup. Put the and extra mint. Pimm’s, sugar and orange juice in a small pan. Warm over a low heat, stirring until the sugar Each serving contains Energy Fat Salt Saturates Sugars has dissolved. Increase the heat and bring to 363kJ 0g 0g 22g 0g 86kcal the boil. Boil briskly for 15 minutes, stirring 4% 0% 0% 24% 0% occasionally, until syrupy and reduced by half. of the reference intake. See page 96. Remove from the heat and set aside to cool. Carbohydrate 21g Protein 1g Fibre 0g 5 To make the mascarpone cream, put the P I M M ’ S L AY E R C A K E the mascarpone, cream, icing sugar, most of the orange zest and all of the juice in Serves 12 a mixing bowl. Beat with an electric whisk, Takes 1 hr until combined and smooth. 6 To assemble the cake, put one sponge on Cost per serve 97p a serving plate and drizzle over 2 tbsp of the 225g (8oz) unsalted butter, cooled Pimm’s syrup. Using a large piping bag fitted with a plain nozzle, pipe the softened, mascarpone cream over the cake. plus extra for greasing Alternatively use a palette knife, 225g (8oz) golden spreading it thickly. caster sugar 7 Layer up three quarters of the 4 eggs, beaten To avoid a soggy showstrawberries over the cream, 1 tsp almond extract stopper, decorate your working from the outside edge 1 orange, finely cake with the remaining in. Top with the second sponge zested strawberries, mint, and pipe or spread with the 225g (8oz) selfcucumber and Pimm’s remaining cream. raising flour syrup just before 8 Decorate the cake with the 1 tsp baking powder serving. remaining strawberries, mint and 2 tbsp milk cucumber ribbons. Drizzle over 2-3 tbsp For the Pimm’s syrup more of the Pimm’s syrup, then scatter over 300ml (10fl oz) Pimm’s the orange zest. To serve, cut into small slices. 100g (3½oz) caster sugar

Top tip

2 tbsp orange juice For the mascarpone cream 200g (7oz) light mascarpone 100ml (3½fl oz) whipping cream 2 tbsp icing sugar ½ orange, zested, plus 1 tbsp juice For the filling and decoration 300g (10oz) strawberries, hulled and sliced lengthways handful fresh mint, leaves picked ½ cucumber, cut into ribbons ½ orange, zested

Each finger contains Energy

Fat

Saturates

Sugars

Salt

309kJ 74kcal 4%

3g 5%

2g 9%

1g 1%

0.4g 6%

of the reference intake. See page 96. Carbohydrate 9g Protein 3g Fibre 1g

46

1 Preheat the oven to gas 4, 180°C, fan 160°C. Lightly grease 2 x 20cm (8in) loose-bottom sandwich tins. Line the bases with nonstick baking paper.

For more summer recipes, visit tesco.com/realfood

Each serving contains Energy

2153kJ 515kcal 26%

Fat

Saturates

Sugars

Salt

26g 15g 42g 0·3g 37% 74% 47% 6%

of the reference intake. See page 96. Carbohydrate 59g Protein 6g Fibre 2g

Perfect partners finest* British Strawberry & Raspberry Cordial, £2·20/500ml (44p/ 100ml) For a summery alcoholfree tipple, serve this fruity number with sparkling water.

RECIPES ANNA BURGES-LUMSDEN PHOTOGRAPHY STUART OVENDEN FOOD STYLING BIANCA NICE PROP STYLING SALLY CULLEN HAIR AND MAKE-UP OLIVIA FERRER FASHION STYLING GILLY TURNEY BOARD ILLUSTRATION LISA KEBELL

H OT S M O K E D S A L M O N , D I L L A N D P O P P Y S E E D S A N DW I C H E S


We e k e nd

C OV E R RECIPE

Pitcher perfect For more cocktail inspiration, check out tes.co/summercocktails


1,2,3 FOR YOUR 5 A DAY

Over 4,500 5* Reviews

Blend Active® UK’s No. 1 Selling Blender* Keep your lifestyle fresh with Blend Active®. It’s simple, shakes and smoothies without the fuss. At home, at work, at school or at the gym. Throw in your favourite ingredients and just blend & go. For the freshest of fresh ideas visit: www.turnonyourcreativity.com

®

Turn on your creativity *Independent Retail Audit Data Sept 15 MAT Sales Units. VBL062 - Best Seller.


S a la d days

DRESS TO IMPRESS

1

PE R K U P YO U R S U M M E R S A L A D S W I T H T H E S E F L AVO U R S O M E D R E S S I N G S 1. B A S I L , G A R L I C AND PINE NUT Punchy and vibrant, this is perfect with a tomato or pasta salad.

½ x chopped shallot and 60ml (2½fl oz) extra-virgin

Serves 4 Takes 10 mins Cost per serve 33p

623kJ 151kcal 8%

olive oil, whisk to combine, then season. Each serving contains

RECIPES LOUISE PICKFORD PHOTOGRAPHY GARETH MORGANS FOOD STYLING BIANCA NICE PROP STYLING JENNY IGGLEDEN

Energy

In a dry frying pan, toast 25g (1oz) pine nuts, until golden. Leave to cool. In a small food processor, whizz ½ x 31g pack basil leaves with 1 small garlic clove, ½ tsp sugar, the toasted pine nuts and some seasoning, until finely chopped. Add 75ml (3fl oz) olive oil and 4 tsp white wine vinegar, then pulse to combine. Each serving contains Energy

898kJ 218kcal 11%

Fat

Saturates

23g 3g 33% 15%

Sugars

Salt

1g 1%

0·3g 4%

of the reference intake. See page 96. Carbohydrate 1g Protein 1g Fibre <1g

2. ORANGE, FENNEL A N D M U S TA R D Try this tangy, aromatic dressing with avocado and prawns. Serves 4 Takes 10 mins Cost per serve 11p

In a dry frying pan, toast 1 tsp fennel seeds for 2-3 minutes, until golden and aromatic, then grind to a fine powder using a pestle and mortar. Put the powder in a jug with 2 tbsp orange juice and ½ tsp orange zest, 1 tbsp cider vinegar and 1 tsp each clear honey and wholegrain mustard. Add

Fat

Saturates

16g 2g 23% 11%

Sugars

Salt

2g 2%

0·6g 9%

2

of the reference intake. See page 96. Carbohydrate 2g Protein 1g Fibre <1g

3. S OY, M I S O AND MAPLE This warm Asian dressing is perfect with noodles, chicken and shredded veg.

3

Serves 4 Takes 10 mins Cost per serve 33p

In a pan, combine 1 tbsp each miso paste and light soy sauce, 2 tbsp each maple syrup, vegetable oil and lime juice and 1 tsp each sesame oil, finely grated ginger and toasted sesame seeds. Warm over a low heat for 4-5 minutes, until hot but not boiling. Leave to cool before serving.

4

Each serving contains Energy

Fat

Saturates

Sugars

Salt

347kJ 84kcal 4%

7g 10%

1g 4%

4g 4%

0·6g 10%

of the reference intake. See page 96. Carbohydrate 5g Protein 1g Fibre <1g

4 . H O N E Y, L E M O N A N D YO G U R T Let the flavours shine by drizzling this creamy dressing over a simple green salad. Serves 4 Takes 5 mins Cost per serve 18p

Put 1 tbsp lemon juice, 2 tsp clear honey, ½ tsp Dijon

mustard, 150g (5oz) low-fat Greek-style yogurt, 1½ tbsp chopped chives and 1 tsp poppy seeds (optional) in a bowl; whisk to combine. Season to taste. Each serving contains Energy

Fat

Saturates

Sugars

Salt

148kJ 35kcal 2%

1g 2%

1g 4%

4g 4%

0·4g 6%

Top tip If you have any Honey, lemon and yogurt dressing left over, serve it as a dip with a selection of crudités and some toasted pitta.

of the reference intake. See page 96. Carbohydrate 4g Protein 2g Fibre <1g

For more delicious salad dressings, visit tesco.com/realfood

49


rule the roast

E N J OY A L I G H T E R S U N D AY LUNCH WITH THIS FRESH AND ZINGY SALMON RECIPE

R OA ST S A L M O N W I T H H A S S E L B AC K P OTATO E S

RECIPE JEN BEDLOE PHOTOGRAPHY GARETH MORGANS FOOD STYLING BIANCA NICE PROP STYLING JENNY IGGLEDEN

Serves 8 Takes 1 hr 30 mins Cost per serve £4·20

50

2 whole sides salmon, skin-on 6 black peppercorns 2 tsp coriander seeds 2 tsp juniper berries (optional) handful each fresh dill and parsley, finely chopped 1 x 30g pack chives, snipped 2 lemons, 1 zested, 1 sliced 2 tbsp extra-virgin olive oil 100ml (3½fl oz) white wine or Pernod (optional) For the potatoes 8 medium white potatoes 50g (2oz) butter For the salad 2 x 120g bags watercress, spinach and rocket salad 100g (3½oz) pitted green olives, sliced 100g (3½oz) radishes, sliced ½ x 285g jar sun-dried tomatoes in oil, roughly chopped

1 Preheat the oven to gas 6, 200°C, fan 180°C. Line a roasting tin with a sheet each of kitchen foil and nonstick baking paper large enough to scrunch up around the salmon, but not cover it. Put a piece of salmon, skin-side down, in the tin. 2 Using a pestle and mortar, finely grind the peppercorns, coriander seeds and juniper berries (if using) with 1 tsp salt. Set aside. 3 In a bowl, combine the dill, parsley, ⅔ of the chives (reserving the remainder for the salad) and all but 1 tsp of the spice mixture.

4 Add the lemon zest, then discard the remaining skin and pith and cut the flesh into segments. Add to the herb mixture, squeezing out as much juice as you can into the bowl first. Stir in 1 tbsp of the oil. 5 Spread the herb mixture over the salmon flesh, then top with the second piece of salmon, skin-side up. Tie the fish together with kitchen string, tucking a lemon slice under each piece. Scatter over the spice mixture, then drizzle with the remaining oil. Scrunch up the sides of the foil and nonstick paper to catch the juices. 6 For the potatoes, slice each one at 3-4mm (⅛-¼in) intervals, cutting just over halfway down. Put the butter in a roasting tin and melt in the oven. Add the potatoes to the tin and toss in the butter to ensure the cuts are well coated. Season. 7 Roast the salmon and potatoes for 50 minutes. After 20 minutes, add the white wine or Pernod to the salmon (if using, otherwise add a little cold water), basting occasionally with the juices. Turn and baste the potatoes every so often in the butter. Remove the salmon after the cooking time and check it’s cooked through – if not, return to the oven for a further 10 minutes. Remove from the oven and leave to rest in a warm place. Continue cooking the potatoes for 10-15 minutes, until tender and golden. 8 Meanwhile, make the salad. Put all the ingredients in a serving bowl, along with the reserved chives, and toss to combine. Serve the roasted salmon in slices with the potatoes and the salad. Each serving contains Energy

3063kJ 737kcal 37%

Fat

Saturates

50g 11g 72% 56%

Sugars

Salt

3g 3%

1·4g 23%

of the reference intake. See page 96. Carbohydrate 17g Protein 55g Fibre 5g

For more great fish recipes, visit tesco.com/realfood

Top tip For a quick salad dressing, simply toss a little oil from the jar of sun-dried tomatoes with a squeeze of lemon.


S und a y l unch

Fish supper

Discover loads more dinner inspiration on our easy salmon recipes gallery at tes.co/salmondinner For more great fish recipes, visit tesco.com/realfood

51


t e e wSENSATIONS

S

C APTURE ALL THE GORGEOUS FL AVOUR S OF SUMMER WITH THESE DEC ADENT PUDS THAT TA STE EVERY BIT A S GOOD A S THEY LOOK

52

For more pudding recipes, visit tesco.com/realfood


S umme r pu d s G O O S E B E R RY, E L D E R F LOW E R AND GINGER CHEESECAKE Serves 12 Takes 30 mins, plus cooling and chilling Cost per serve 63p 500g (1lb) gooseberries, topped and tailed 75ml (3fl oz) elderflower cordial 25g (1oz) caster sugar ½ lemon, juiced 400g (13oz) soft cheese 200g (7oz) mascarpone 100g (3½oz) icing sugar 3 pieces stem ginger (from a jar), finely chopped, plus a little syrup for drizzling For the base 100g (3½oz) unsalted butter, melted, plus extra for greasing 200g (7oz) ginger biscuits, whizzed to crumbs in a blender

1 Put the gooseberries, cordial, sugar and lemon juice in a pan over a low heat. Simmer for 10 minutes, until the fruit breaks down a little. Set aside 2 tbsp gooseberries for decoration, then tip the rest of the mixture into a bowl. Leave to cool. 2 Meanwhile, make the base. Grease and line a 1 x 20cm (8in) springform tin with nonstick baking paper. In a bowl, mix the biscuit crumbs with the butter, then press evenly into the base of the tin. Chill while you make the filling. 3 Put the soft cheese, mascarpone and icing sugar in a large bowl. Beat with an electric whisk until smooth. Fold through the gooseberry mixture and ginger, then spoon over the biscuit base, spreading evenly. Chill for at least 6 hours or overnight to set. 4 To serve, unclip the tin and slide the cake off the base onto a plate. Top with the reserved gooseberries and a drizzle of ginger syrup. Each serving contains Energy

1659kJ 398kcal 20%

Fat

Saturates

Sugars

Salt

27g 17g 29g 0·5g 39% 83% 32% 8%

of the reference intake. See page 96. Carbohydrate 36g Protein 5g Fibre <1g

Perfect partner finest* Madagascan Vanilla Ice Cream, £3/500ml (60p/ 100g) Made in Devon with double cream, this luxurious ice cream is delicious with the jellies or the cheesecake.

R A S P B E R RY A N D R O S E WAT E R J E L L I E S Makes 6 Takes 15 mins, plus chilling Cost per serve £1·34 7 gelatine leaves 500g (1lb) raspberries 150g (5oz) caster sugar ½ lemon, juiced 1 tsp rose-water handful small mint leaves, to decorate whipped cream, to serve (optional)

1 Put the gelatine in a bowl of cold water and set aside to soak. Meanwhile, put 400g (13oz) raspberries and the sugar in a pan. Add 300ml (½pt) water and warm over a low heat for 5-10 minutes, stirring occasionally, until the sugar

has dissolved and the fruit has broken down. Remove from the heat. 2 Push the fruit and liquid through a fine sieve into a measuring jug, then top up with warm water from the kettle to 600ml (1pt). Add the lemon juice and rose-water. 3 Squeeze out the water from the gelatine and whisk into the jelly mixture until dissolved. Divide the liquid and remaining raspberries (reserving 6 to decorate) among 6 jelly moulds. Chill for 4-6 hours, until set. 4 Turn out the jellies onto serving plates. Garnish with the mint and reserved berries. Serve with whipped cream, if you like. Each serving contains Energy

563kJ 132kcal 7%

Fat

Saturates

Sugars

Salt

<1g <1g 30g <0·1g 0% 1% 34% 1%

of the reference intake. See page 96. Carbohydrate 30g Protein 4g Fibre 0g

For more pudding recipes, visit tesco.com/realfood

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L E M O N C U R D C U STA R D S L I C E S Makes 12 Takes 1 hr 15 mins, plus cooling and chilling Cost per serve 29p

P I S TAC H I O A N D T U R K I S H DELIGHT ICE CREAM TERRINE Serves 8 Takes 10 mins, plus freezing Cost per serve 80p butter, for greasing 500ml (17fl oz) good-quality vanilla or clotted cream ice cream, softened 100g (3½oz) shelled pistachios, roughly chopped, plus extra to decorate 250g (8oz) lemon and rose Turkish delight, roughly chopped, plus extra to decorate dried rose petals, to decorate

1 Grease 1 x 900g (2lb) loaf tin. Line with clingfilm, leaving enough overhang to completely cover the top of the terrine. 54

2 Spoon the ice cream into a bowl and stir with a large spoon to loosen. Tip in the pistachios and Turkish delight; stir into the ice cream until well distributed. 3 Transfer the mixture to the prepared tin and smooth the surface. Fold over the clingfilm to cover; freeze for at least 1 hour. 4 To remove the ice cream from the tin, pull it up by the clingfilm and turn out onto a serving plate. Scatter over the extra pistachios, Turkish delight chunks and rose petals. Cut into slices to serve. Each serving contains Energy

1412kJ 338kcal 17%

Fat

Saturates

Sugars

Salt

18g 8g 36g 0·1g 25% 40% 40% 1%

of the reference intake. See page 96. Carbohydrate 41g Protein 5g Fibre 1g

For more pudding recipes, visit tesco.com/realfood

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the milk and vanilla in a pan over a medium heat. Bring almost to the boil, remove from the heat; set aside. Soak the gelatine in cold water. 2 In a large bowl, whisk the sugar, egg yolks and flour until pale. Stir in the warm milk, then pour into a clean pan. Warm over a low heat for 10 minutes, stirring continuously, until smooth. 3 Squeeze out the liquid from the gelatine, then whisk into the custard. Pour into a bowl and cover the surface with clingfilm; leave to cool. 4 Cut the pastry in half, wrap one piece in clingfilm and set aside. Roll out the remaining half to a 25cm (10in) square and transfer to a baking tray lined with nonstick baking paper. Cover with another sheet of nonstick baking paper, then top with a second tray, weighed down with baking beans. Bake for 30 minutes, or until crisp. Transfer to a wire rack to cool. Repeat with the second piece of pastry. 5 Line a 20cm (8in) baking tin with clingfilm. Trim the pastry pieces to the same size; put one in the tin. Give the custard a stir to loosen, then gently fold in the lemon curd. Spread the custard evenly over the pastry base, then top with the second piece of pastry. Chill for 20 minutes. 6 Meanwhile, make the icing. In a small bowl, mix the icing sugar with the lemon zest and a squeeze of juice, until smooth. Remove a spoonful of the mixture to another small bowl and stir in a little yellow food colouring. 7 Spread the white icing over the pastry. Using a spoon, drizzle lines of yellow icing over the white icing at even intervals. Drag a toothpick through the yellow lines to create a feathered effect. Chill for 1 hour before cutting into slices to serve. Each serving contains Energy

1704kJ 405kcal 20%

Fat

Saturates

Sugars

Salt

16g 7g 41g 0·4g 22% 37% 45% 7%

of the reference intake. See page 96. Carbohydrate 63g Protein 7g Fibre 1g

RECIPES EVE O’SULLIVAN PHOTOGRAPHY TOBY SCOTT FOOD STYLING LUCY O’REILLY PROP STYLING TAMZIN FERDINANDO

1 x 500g pack puff pastry For the custard 800ml (1¼pt) whole milk 2 tsp vanilla extract 1 gelatine leaf 150g (5oz) caster sugar 4 egg yolks 100g (3½oz) plain flour 150g (5oz) lemon curd For the icing 200g (7oz) icing sugar 1 lemon, zested and juiced yellow food colouring


S umme r pu d s

Just desserts

Donâ&#x20AC;&#x2122;t miss our seasonal pudding collection at tes.co/summerdesserts For more pudding recipes, visit tesco.com/realfood

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THERE’S NO SMOKE WITHOUT PEAT During the whisky making process for peated malts, the malted barley is slowly dried over a peat fire, imparting a unique smoky flavour which is then reflected in the taste. Balancing the level of smokiness with the rich flavour of the whisky is truly a distiller’s art. The result is that some peated malts are smoky while others are SMOKY.

HOW SMOKY DO YOU LIKE YOUR WHISKY?

Delicate smoke

Perfectly balanced

Intense smoke

The Ardmore Legacy is a lightly peated malt from the Highland region with notes of vanilla and honey sweetness.

Bowmore’s combination of sweetness, subtle spices and peaty smokiness leads to a more intense peated malts experience.

Laphroaig is the ultimate peat experience with a smoky, sea salt flavour and long finish.


Cook smart

Everyday easy T H E S E F U S S - F R E E A N D D E L I C I O U S FA M I LY M E A L S A R E A L L R E A DY I N U N D E R A N H O U R â&#x20AC;&#x201C; G R E AT A N Y N I G H T O F T H E W E E K For more easy family recipes, visit tesco.com/realfood

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S U M M E RY TOA D IN THE HOLE Serves 4 Takes 1 hr Cost per serve £1·96 3 tbsp sunflower oil 12 chipolata sausages 1 x 110g pack baby leeks, halved 1 x 125g pack asparagus tips 100g (3½oz) frozen peas For the batter 150g (5oz) plain flour ½ lemon, zested 3 large eggs 300ml (½pt) milk 1 tbsp chopped parsley For the gravy 4 tbsp chicken gravy granules 1 tbsp wholegrain mustard 1 tbsp lemon juice

1 Preheat the oven to gas 7, 220°C, fan 200°C. To make the batter, whisk all the ingredients in a bowl with ¼ tsp salt until smooth. Set aside to rest. 2 Meanwhile, pour the oil into a large roasting tin. Add the chipolatas and bake for 8 minutes. Tip in the leeks and cook for 2 minutes more. 3 Stir in the asparagus and peas, then pour over the batter. Bake for 30-35 minutes, until puffed and golden. 4 To make the gravy, heat the ingredients in a pan with 500ml (17fl oz) boiling water, stirring until smooth and slightly reduced. Serve with the toad in the hole.

Top tip

For a meat-free toad in the hole, swap the chipolatas for veggie sausages and the chicken gravy granules for vegetable gravy granuals.

P R AW N L A K S A- ST Y L E R I C E

Each serving contains Energy

2758kJ 660kcal 33%

Fat

Saturates

Sugars

Salt

40g 13g 9g 3·3g 57% 66% 10% 54%

of the reference intake. See page 96. Carbohydrate 52g Protein 25g Fibre 5g

Serves 4 Takes 25 mins Cost per serve £2·10 1 tbsp sunflower oil 2 onions, finely chopped 3 tbsp Thai yellow curry paste 1 tbsp lemongrass paste 1 tsp ground tumeric 1 chicken or vegetable stock cube 275g (9oz) basmati rice 600g (1lb 2oz) sweet potatoes, cut into chunks 1 x 400ml tin coconut milk 300g (10oz) raw king prawns small bunch coriander, chopped

1 Heat the oil in a large, deep frying pan. Add the onions and gently cook for 5 minutes, or until softened. Stir 58

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in the curry paste, lemongrass paste and turmeric and cook for 1-2 minutes more, until fragrant. 2 Crumble in the stock cube, then add the rice, sweet potato and coconut milk. Stir in 600ml (1pt) water and bring to the boil. Reduce the heat and simmer for 10 minutes, stirring every so often, until the rice is just tender and the liquid has been absorbed. 3 Add the prawns and cook for 2-3 minutes, until pink and cooked through. Stir through most of the coriander and season well. To serve, divide between bowls and scatter over the remaining coriander. Each serving contains Energy

2842kJ 675kcal 34%

Fat

Saturates

Sugars

Salt

24g 17g 15g 2·4g 34% 84% 17% 40%

of the reference intake. See page 96. Carbohydrate 99g Protein 24g Fibre 8g


Cook smart

GRI DDL E D CH ICKE N W ITH BRO CCO LI AN D ALMOND CO U RGE T T I Serves 4 Takes 30 mins Cost per serve £1·92 4 chicken breasts 2 tsp olive oil 1½ lemons, zested ½ tsp dried thyme or chilli flakes For the salad 1 x broccoli head, broken into florets, stalk cut into thin batons 2 garlic cloves, thinly sliced 25g (1oz) flaked almonds, toasted 50g (2oz) raisins 1 x 250g tub courgette spaghetti

For the dressing 1½ lemons, juiced 1 tbsp extra-virgin olive oil 1 tsp sugar

1 To make the salad, cook the broccoli and garlic in a pan of boiling water for 2-3 minutes, until the broccoli is al dente. Drain and cool for 10 minutes. 2 Meanwhile, sandwich each chicken breast between 2 sheets of clingfilm on a chopping board. Using a rolling pin, bash until flattened to about ½cm (¼in) thick. Rub with the olive oil, sprinkle with the lemon zest and thyme or chilli. Season well. 3 To make the dressing, whisk the lemon juice, oil and sugar in a bowl with some seasoning.

4 Put the broccoli, garlic, almonds, raisins and courgette in a bowl. Pour over the dressing and toss to coat; set aside until needed. 5 Heat a griddle pan on the hob. Add the chicken and griddle for 3-4 minutes on each side, until cooked through with no pink meat showing. Serve the chicken with the courgetti. Each serving contains Energy

Fat

Saturates

1336kJ 317kcal 16%

10g 15%

2g 8%

Sugars

Salt

13g 0·5g 14% 9%

of the reference intake. See page 96. Carbohydrate 15g Protein 42g Fibre 3g

For more easy family recipes, visit tesco.com/realfood

59


NOW

ÂŁ2

*

*Offer available 01/16/16 - 21/06/16 on single 350g Cathedral City products in selected stores, subject to availability.


Cook smart C H O R I ZO, P OTATO A N D P E P P E R TO R T I L L A Serves 4 Takes 45 mins Cost per serve £1·26

RECIPES SARAH COOK PHOTOGRAPHY LIZ PARSONS FOOD STYLING LUCY O’REILLY PROP STYLING JENNY IGGLEDEN

½ tbsp olive oil, for greasing 2 tsp dried oregano 6 eggs 1 x 480g jar roasted red peppers, drained and chopped, plus 1 tbsp liquid reserved 1 x 80g pack spicy chorizo, cut into slices 400g (13oz) cooked new potatoes, sliced tzatziki, to serve (optional) For the salad 1 tbsp sherry or red wine vinegar 1 x 90g bag mixed salad leaves

1 Preheat the oven to gas 6, 200°C, fan 180°C. Grease a 20-22cm (8-9in) square baking tin. Crack the eggs into a large bowl. Add the oregano and some seasoning; beat until combined. 2 Add most of the peppers, chorizo and potato to the egg mixture. Pour into the prepared tin and bake for 20-25 minutes, until set. 3 Meanwhile, prepare the salad. In a small jug, mix the reserved pepper liquid with the vinegar. Put the salad leaves in a bowl and pour over the dressing; toss to coat. 4 Scatter the remaining pepper over the tortilla. Cut into 4 squares and serve with the salad and tzatziki, if you like. Each serving contains Energy

1412kJ 338kcal 17%

Fat

Saturates

21g 6g 30% 29%

Sugars

Salt

2g 2%

1·3g 22%

of the reference intake. See page 96. Carbohydrate 22g Protein 19g Fibre 3g

PULLED BARBECUE B E E F W I T H P I N TO B E A N S A N D TO R T I L L A C H I P S Serves 4 Takes 50 mins Cost per serve £2·93 2 x 320g packs smoky barbecue pulled beef 2 x 390g tins pinto beans, drained and rinsed 1 x 400g tin chopped tomatoes 2 little gem lettuces, sliced 1 x 200g bag tortilla chips, to serve barbecue sauce, to serve (optional) For the soured cream dip ¼ red onion, grated 1 x 150ml pot soured cream

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the beef in a baking dish and cook following the packet instructions; shred. Pour over the sachet of barbecue sauce (supplied in the pack), then add the pinto

beans and tinned tomatoes. Mix well to combine. 2 Return to the oven for 10 minutes, or until heated throughout. 3 Meanwhile, prepare the soured cream dip. Put the red onion and soured cream in a bowl and mix well. Set aside. 4 Divide the beef between 4 bowls. Add a handful of lettuce to each and a dollop of the soured cream dip. Serve with the tortilla chips and a drizzle of barbecue sauce, if you like. Each serving contains Energy

3012kJ 715kcal 36%

Fat

Saturates

Sugars

Salt

24g 8g 22g 2·1g 34% 42% 24% 36%

of the reference intake. See page 96. Carbohydrate 70g Protein 55g Fibre 13g

Watch & learn

Check out our delicious midweek recipe videos at tes.co/dinnertonight

For more easy family recipes, visit tesco.com/realfood

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Farm fresh

For great-value chicken, pick up a pack of Willow Farms drumsticks

£1¡49

750g pack

These versatile chicken drumsticks are part of the new and exclusive pocketfriendly Willow Farms brand, which also includes whole chicken, chicken thighs and chicken wings. Tesco works closely with farmers to provide customers with top-quality meat at an outstanding price, so keep a lookout in store and online. Need dinner inspiration? Check out these two great summer chicken recipes.


PROMOTION S T I C KY B A R B E C U E DRUMMERS WITH B L U E C H E E S E S L AW Serves 4 Takes 1 hr, plus marinating and chilling 1 x 750g pack Willow Farms chicken drumsticks For the marinade 2 tbsp honey 3 tbsp dark brown sugar 3 tbsp tomato ketchup 4 tbsp soy sauce 2 garlic cloves, crushed 1-2 tsp sundried tomato paste pinch dried chilli flakes For the blue cheese slaw 4 tbsp mayonnaise or crème fraîche 1½ tbsp Dijon mustard 2 tsp mild honey 1 tbsp lemon juice ½ small red or white cabbage (or mixure of each), shredded 2 celery sticks, shredded 2 large carrots, grated 75g (3oz) mild blue cheese small handful fresh parsley, roughly chopped

1 Combine all the marinade ingredients in a large bowl. Add the chicken and toss to coat. Cover and chill for at least 30 minutes, or overnight. 2 To make the slaw, combine the mayo or crème fraîche, mustard, honey and lemon juice in a jug; season well. Put the shredded veg in a large bowl. Pour over the dressing and toss to combine. 3 Crumble over the blue cheese, then scatter over the parsley. Give everything a good stir, then cover and chill for up to 5 hours. 4 Cook the chicken on a preheated barbecue for 20 minutes, turning occasionally, until charred and sticky but cooked through with no pink meat remaining. Alternatively, spread out on a baking tray and cook in a preheated oven at gas 6, 200°C, fan 180°C for 45 minutes, turning halfway, or until cooked through with no pink remaining. Serve with the blue cheese slaw. Each serving contains Energy

2449kJ 588kcal 29%

Fat

Saturates

Sugars

Salt

41g 14g 26g 3·8g 59% 70% 29% 65%

of the reference intake. See page 96. Carbohydrate 27g Protein 29g Fibre 4g

S U M M E RY C H I C K E N A N D PA N C E T TA ST E W Serves 4 Takes 45 mins 2 tbsp olive oil 1 x 750g pack Willow Farms chicken drumsticks 1 onion, sliced 1 celery stick, sliced 3 garlic cloves, sliced ½ x 130g pack smoked pancetta cubes 600ml (1pt) chicken stock 100g (3½oz) frozen peas 1 x 400g tin cannellini beans, drained and rinsed 3 tbsp yogurt 1 lemon, zested and juiced ½ x 30g pack each mint and tarragon, finely chopped crusty bread, to serve (optional)

1 Heat half the oil in a casserole or large lidded pan set over a medium-high heat. Season the chicken and add to the casserole

or pan. Sear for 2-3 minutes on each side, until golden. Remove and set aside until needed. 2 Heat the remaining oil in the casserole or pan. Add the onion and celery with a pinch of salt. Cook for 5 minutes, or until softened. 3 Stir in the garlic and pancetta and cook for a further 2 minutes, or until fragrant. 4 Return the chicken to the casserole or pan and pour over the stock. Bring to the boil, then reduce the heat, loosely cover and leave to simmer for 20 minutes. 5 Add the peas and beans and cook for a further 3 minutes. Add the yogurt, lemon zest and juice, and herbs, and stir until everything is heated through. Serve with crusty bread for mopping up the juices, if you like. Each serving contains Energy

2089kJ 502kcal 25%

Fat

Saturates

34g 11g 49% 56%

Sugars

Salt

5g 6%

2g 33%

of the reference intake. See page 96. Carbohydrate 17g Protein 32g Fibre 6g


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W h a t’s c o ok i ng

dinner for two A D D A F E W N E W D I S H E S T O YO U R M I DW E E K R E PE RT O I R E W I T H T H E S E G R E AT R E C I PE S – S I M PLY H A LV E F O R O N E

PE A AND ALMOND PE STO FUSILLI

HONE Y AND MUSTARD G AMMON W ITH CRUSHE D POTATOE S

PIRI - PIRI SALMON W ITH GRIDDLE D AVOC ADO

MINU TE STE AK S W ITH ROQUE FORT BU T TE R AND SW E E T POTATO W E DGE S For more delicious recipes, visit tesco.com/realfood

65


Wh at’s co oking

Serves 2 Takes 35 mins Cost per serve £2·31 300g (10oz) new potatoes 200g (7oz) fine green beans 2 smoked gammon steaks 2 tsp Dijon mustard 1 tbsp clear honey 1 tbsp butter, softened 1 tbsp finely chopped chives 2 tbsp piccalilli, to serve (optional)

1 Preheat the grill to its highest setting. Put the potatoes in a large pan of water. Bring to the boil, then reduce the heat and simmer for 20 minutes, or until tender. Add the beans for the final 4 minutes of the cooking time. 2 Meanwhile, prepare the gammon. Snip the fat around the steaks at 2·5cm (1in)

MINUTE STEAKS WITH ROQUEFORT B U T T E R AND SW E E T POTATO W E DGE S Serves 2 Takes 30 mins Cost per serve £2·45 350g (12oz) sweet potatoes, scrubbed and cut into chunky wedges 3 tsp olive oil 1 tsp smoked paprika 1 tsp butter, softened 50g (2oz) Roquefort, crumbled 2 tbsp red onion chutney 1 x 220g pack Tenderstem broccoli 2 thin-cut beef steaks 1 tbsp thyme leaves

1 Preheat the oven to gas 7, 220°C, fan 200°C. Put the potato wedges on a baking tray lined with nonstick baking paper. Drizzle with 2 tsp of the oil, then sprinkle over the paprika and a

66

intervals – this will prevent the steaks from curling up during cooking. In a small bowl, mix the mustard with the honey, then brush over the steaks. Grill for 6 minutes on each side, or until cooked through. 3 Drain the potatoes and beans, then return to the pan. Using the back of a spoon, gently crush the potatoes. Add the butter, leave to melt a little, then toss to coat. 4 Put a gammon steak on each plate and scatter over the chives. Add a dollop of piccalilli (if using) and serve with the buttery veg. Each serving contains Energy

1515kJ 360kcal 18%

Fat

Saturates

Sugars

Salt

11g 5g 10g 6g 15% 25% 11% 96%

of the reference intake. See page 96. Carbohydrate 33g Protein 34g Fibre 20g

pinch of smoked sea salt (or regular sea salt); toss to coat. Roast for 25 minutes, until softened and golden. 2 Meanwhile, put the butter, Roquefort and chutney in a bowl and mix to combine. Cook the broccoli following the packet instructions. 3 Rub the steaks all over with the remaining oil and the thyme; season well. 4 Preheat a nonstick frying pan over a high heat. Add the steaks and cook for 1 minute on each side for medium meat, or 1½ minutes each side for welldone meat. 5 Transfer the steaks to 2 serving plates and divide the butter mixture between each. Cover with foil and leave to rest for 5 minutes. Serve with the broccoli and potato wedges. Each serving contains Energy

2116kJ 504kcal 25%

Fat

Saturates

Sugars

Salt

23g 10g 16g 2·5g 32% 51% 18% 41%

of the reference intake. See page 96. Carbohydrate 45g Protein 34g Fibre 10g

For more delicious recipes, visit tesco.com/realfood

PEA AND ALMOND P E STO F U S I L L I Serves 2 Takes 20 mins Cost per serve £1·32 150g (5oz) fusilli 250g (8oz) frozen peas 1 garlic clove, peeled handful mint leaves 50g (2oz) roasted almonds 75g (3oz) feta, crumbled, plus extra to serve 2 tbsp olive oil 1 lemon, finely zested and juiced 50g (2oz) fresh white breadcrumbs handful flat-leaf parsley, leaves chopped

1 Cook the fusilli in a large pan of boiling, salted water, following the packet instructions. 2 Put the peas in a bowl and pour over freshly boiled water from the kettle. Leave to thaw for 5 minutes, then drain.

PIRI-PIRI SALMON WITH GRIDDLED AVO C A D O Serves 2 Takes 30 mins Cost per serve £2·54 100g (3½oz) pearl barley, rinsed 4 spring onions, trimmed handful flat-leaf parsley, leaves chopped 2 tsp piri-piri seasoning 2 tsp olive oil 2 salmon fillets 1 avocado, peeled, halved and stoned For the dressing 50ml (2fl oz) soured cream 1 lime, juiced and zested 1 tsp clear honey

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the pearl barley in a pan and cover with cold water. Bring to the boil and simmer for 15 minutes. Drain and set aside.

3 Set aside a handful of the peas and put the rest in a food processor along with the garlic, mint and almonds. Whizz until finely chopped. Add the feta, 1 tbsp olive oil and the lemon juice. Season well and pulse to combine. Set aside. 4 Heat the remaining oil in a nonstick frying pan. Add the breadcrumbs and fry, stirring, until golden. Transfer to a bowl and stir through the parsley and the lemon zest. 5 Drain the fusilli, reserving a little of the cooking water, and return to the pan. Add the pea pesto, reserved peas and the cooking water and mix until the pasta is well coated. To serve, divide the mixture between bowls and scatter over the herby breadcrumbs and a little extra feta. Each serving contains Energy

3273kJ 781kcal 39%

Fat

Saturates

Sugars

Salt

36g 8g 12g 2g 51% 41% 13% 34%

of the reference intake. See page 96. Carbohydrate 84g Protein 30g Fibre 13g

2 In a small bowl, mix together the soured cream, lime juice and honey. Season to taste. 3 Preheat a griddle pan. Add the spring onions and cook for 5 minutes. Remove and roughly chop. Toss through the barley along with the lime zest, parsley and some seasoning. Keep warm. 4 In a small bowl, combine the piri-piri with the oil. Brush generously over the salmon. Return the griddle to the hob over a medium heat. Sear the salmon for 1 minute on each side, then transfer to a baking tray and bake for 10 minutes. 5 Meanwhile, put the avocado halves, cut-side down, on the griddle and cook for 5 minutes, until lightly charred. To serve, divide the barley, avocado and salmon between 2 plates and drizzle over the dressing. Each serving contains Energy

2761kJ 666kcal 33%

Fat

Saturates

38g 10g 55% 48%

Sugars

Salt

4g 4%

1·3g 21%

of the reference intake. See page 96. Carbohydrate 48g Protein 34g Fibre 4g

PHOTOGRAPHY JONATHAN KENNEDY RECIPES BREN PARKINS-KNIGHT FOOD STYLING EMMA JANE FROST PROP STYLING TAMZIN FERDINANDO

H O N E Y A N D M U S TA R D GAMMON WITH C R U S H E D P OTATO E S


Wi ne

B OT T LE B A N K T E S C O M A ST E R O F W I N E JA M E S DAV I S PI C K S O U T H I S FAVO U R I T E P O C K E T- F R I E N D LY S PA R K L E R S F O R S U M M E R

W

hat better way to celebrate blue skies and sunshine than with a glass of something fun and fizzy? And who needs Champagne when you can take your pick from these less costly bottles?

Planning on hosting a summer party? There’s no need to skimp on the bubbles with the excellent-value Cava Brut, £5. Medium dry Toasty and full of fresh citrus and apple flavours, this well-balanced, light Spanish wine is a perfect celebratory tipple. 2

If you’re looking for something to serve with afternoon tea, try Asti Spumanté, 5 £5·25. Made using the moscato grape, it Medium has delicious aromas of freshly squeezed grapes. At 7 per cent ABV, it’s lower in alcohol than most sparkling wines and goes beautifully with cupcakes, fruit puddings and birthday cake.

For those who love pink fizz, keep an eye out for the affordable Plaza Medium Centro Pink, £6·50, a dry fabulous wine with fruit flavours of redcurrant and strawberry and tons of delicate bubbles. 3

finest* Blanquette di Limoux 1531, £8·50, from the Languedoc Medium dry region in the South of France, makes a fantastic alternative to Champagne. Fresh and crisp with crunchy green apple and toasty flavours, it’s an excellent party wine, as well as a great match for seafood or antipasti. 2

The surge in sales of sparkling wines can mainly be attributed to the rise and rise of Italian fizz prosecco. Prosecco Da Medium Luca, £9, is fresh and zingy, with a lingering dry finish and wonderful peach and apricot aromas. 2

Jacob’s Creek Sparkling Brut, £9·99, has all the nutty, yeasty characteristics you’d expect to find in Champagne, Dry alongside citrus fruit and biscuit flavours. Try with the Roasted salmon with lemon on p50. 1

Fun of the fair

Grab tickets for the ever-popular UK-wide autumn wine fairs at tescowinefair.com

Find these wines in store, or buy online at tesco.com/groceries

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M a s t e r c la s s

Potted salmon S I M PL E A N D D E L I C I O U S , T H I S S U M M E RY FAVO U R I T E M A K E S A G R E AT STA RT E R O R L I G H T L U N C H , PL U S I T â&#x20AC;&#x2122; S P O RTA B L E , S O PE R F E C T F O R A PI C N I C

For more step-by-step recipes, visit tesco.com/realfood

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1

P OT T E D S A L M O N

2

Makes 6 x 200ml (7 fl oz) jars Takes 25 mins Cost per serve £1·32 150g (5oz) unsalted butter, plus extra for greasing 1 tbsp olive oil 600g (1¼lb) salmon fillet, skin-on ½ tsp freshly grated nutmeg ¼ tsp cayenne pepper, plus extra to garnish 5 drops Worcestershire sauce lemon slices, to garnish (optional) toasted bread, to serve (optional) Each serving contains Energy 1604kJ 388kcal

19%

Fat

Saturates

Sugars

Salt

34g 15g <1g 0·3g 48% 73% 0% 5%

of the reference intake. See page 96. Carbohydrate 1g Protein 21g Fibre <1g

Start by sterilising 6 x 200ml (7oz) heatproof jars – Kilner jars or jam jars with a resealable lid work well. Wash them in the sink with hot, soapy water and rinse clean. Dry in the oven for 1 hour at gas 1, 140°C, fan 120°C. Set aside. Once cooled, grease each jar with butter.

4

Heat the oil in a large pan over a high heat. Add the fish, skin-side down. Reduce the heat to medium and cook for 2 minutes on each side. Cover the pan and cook for a further minute. Turn off the heat, but leave the fish in the pan for 5 minutes (it will continue cooking).

5

DE LICIOU S SPIN S

Trout and fennel seeds Use skin-on trout fillets in place of salmon, cooking as instructed in step 2. Omit the nutmeg and cayenne pepper in step 4 and use 1 tsp crushed fennel seeds and 1 tbsp finely chopped fresh dill in their place. Pot up and garnish with a few sprigs of dill. Crab and tarragon Swap the salmon for 625g (1¼lb) cooked crab, skipping step 2 and the first part of step 4. Replace the nutmeg and cayenne pepper in step 4 with 1 tbsp each chopped tarragon and lemon zest.

Meanwhile, peel and discard the salmon skin. Scatter the nutmeg, cayenne pepper, Worcestershire sauce and seasoning over the fish, then flake with a fork. Discard any stray bones.

Perfect partners

Smoked mackerel and horseradish Replace the salmon with 625g (1¼lb) smoked mackerel fillets and miss out step 2. Swap the nutmeg for 2 tsp creamed horseradish.

70

Pour the butter into a jug through a muslinlined sieve to catch the milk solids – this is called clarifying. Pour half the butter over the flaked salmon and return to a low heat. Warm through for 5 minutes, stirring occasionally.

For more step-by-step recipes, visit tesco.com/realfood

Organic Brown Bloomer, 80p/400g (20p/100g) Sliced and lightly toasted, this bloomer is a great match for the potted salmon. Spread it on and tuck in.

Watercress, £1·30/85g (£1·53/100g) Bright, fresh and peppery, watercress makes a brilliant garnish, or try a handful in a potted salmon sandwich.


M a s t e r c la s s 3

Melt the butter in a small pan over a low heat. Once melted, continue heating for about 8 minutes, until it turns slightly darker in colour and the white milk solids rise to the surface.

RECIPE ALICE HART PHOTOGRAPHY JONATHAN KENEDDY FOOD STYLING LUCY O’REILY PROP STYLING JENNY IGGLEDEN

6

Divide the fish between the jars, then pour over the remaining clarified butter to seal. Chill for at least 4 hours, or for up to 3 days. To serve, scatter each pot with a pinch of cayenne pepper and enjoy with sliced lemon and toast, if you like.

l Serve the potted l If you don’t have Expert salmon at room any muslin to hand temperature. This when clarifying the tips allows the delicate butter in step 5, use flavours to develop a brand new dishcloth and the butter to soften. or paper coffee filter. l If you’re experimenting l To give the clarified butter with different spins (see a pronounced citrus flavour, ideas, far left), smoked fish top it with a whole slice works well and doesn’t need of lemon before chilling cooking first. Lean, white it in step 6.

fish, such as cod or haddock, should be avoided as these can dry out when potted. l Quick-pickled cucumber is a great side for rich potted fish. Simply toss half a sliced cucumber with 2 tbsp of rice wine vinegar, a pinch of salt and a pinch of sugar. Leave to marinate for 5 minutes before draining.

Ten of the best Find 10 more brilliant fish recipes at tes.co/ fantasticfish

For more step-by-step recipes, visit tesco.com/realfood

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Meal math s

TROLLEY DASH

2300

I INLNSESSSSS MM O RL E

C R E AT E T H E S E D E L I C I O U S , S PE E DY M E A L S U S I N G J U ST F O U R K E Y I N G R E D I E N T S

OR

HAM HOCK SALAD WITH GRAINS Roughly chop 1 x 190g pack Asparagus & Tenderstem Broccoli, then steam until tender. Toss with 1 x 130g pack Smoky Shredded Ham Hock and ½ x 500g pack cooked Bulgur Wheat, Green Lentils & Barley. To serve, drizzle over 2 tbsp of finest* French Dressing. Each serving contains Energy

1730kJ 411kcal 21%

Fat

Saturates

14g 2g 19% 11%

Sugars

Salt

4g 5%

1·4g 24%

Serves 2 Cost per serve £3·08

of the reference intake. See page 96. Carbohydrate 39g Protein 30g Fibre 10g

Toss 1 x 450g pack Diced Chicken Breast with 4 tbsp Sticky Barbecue Marinade. Thread onto 8 skewers and grill with 2 Corn On The Cob until the chicken is cooked through and the corn is charred. Slice off the kernels and mix with 1 x 200g pack finest* Edamame and Pea Salad. Serve the skewers with the salad. Each serving contains

Serves 4 Cost per serve £1·72

Energy

Fat

Saturates

Sugars

Salt

905kJ 214kcal 11%

4g 6%

1g 4%

6g 6%

1g 12%

of the reference intake. See page 96. Carbohydrate 13g Protein 32g Fibre 3g

CAJUN PRAWN AND MANGO SALAD Toss 1 x 150g pack Blackened King Prawns with Cajun Spices with 1 x 135g pack Simple Salad and 1 x 275g pack Mango Chunks. To serve, mix 3 tbsp Healthy Living Sweet Chilli Dressing with 1 tbsp olive oil until runny and drizzle over the salad. Each serving contains Energy

Fat

Saturates

1011kJ 239kcal 12%

6g 9%

1g 6%

Sugars

Salt

27g 1·3g 30% 22%

of the reference intake. See page 96. Carbohydrate 28g Protein 18g Fibre 6g

72

For more quick recipe ideas, try our meal planner tool at tes.co/mealplanner

Serves 2 Cost per serve £3·63

RECIPES NATALIE THOMSON PHOTOGRAPHY STUART OVENDEN FOOD STYLING JOY SKIPPER PROP STYLING JENNY IGGLEDEN

BARBECUE CHICKEN SKEWERS WITH CHARRED CORN


Le f t o ve r s ORIG IN RECIP AL E

p54

Lemon curd

Raspberries

LEMON BARS Make your favourite shortbread recipe in a rectangular tray. Bake and leave to cool. Spread with a thin layer of lemon curd, then scatter with milk or dark chocolate shavings. Cut into equal-sized bars. ICE LOLLIES Mix equal parts lemon curd with Greek yogurt. Pour into lolly moulds; freeze overnight.

RASPBERRY CRUSH Put some raspberries and brown sugar in a glass and crush. Add a squeeze of lime and top up with soda water. FRUIT AND NUT BARK Melt dark chocolate and pour into a lined baking tray. Scatter over raspberries, pistachios and a little sea salt. Chill overnight until set. Break into shards.

* *

Puff pastry

.

* *

CHOCOLATE TWISTS Roll out *2 equal-sized pieces of pastry. Spread one with chocolate spread, then top with the second. Cut into strips and twist. Bake until golden. MINI QUICHES Line a greased muffin tin with pastry rounds; bake for 10 minutes. Pour in homemade quiche mixture; bake until just set.

*

make more of it INVENTIVE WAYS FOR USING UP WHAT’S LEFT AT THE END OF THE WEEK ORIG IN RECIP AL E

WORDS MIA HOLT PHOTOGRAPHY JONATHAN KENNEDY, TESCO MAGAZINE ARCHIVE FOOD STYLING EMMA JANE FROST PROP STYLING TAMZIN FERDINANDO

p46

Blue cheese

Mango

Cucumber

GARLIC CHEESE DIP In a bowl, mix soured cream, crumbled blue cheese, chopped garlic and parsley, and mayo until combined; season. BACON AND CHEESE PASTA Fry bacon pieces with sliced onion until golden. Stir through cooked pasta along with some crumbled blue cheese and chopped walnuts.

TROPICAL SORBET Whizz diced mango, orange juice and honey until smooth. Pour into a freezer-proof container, then cover and freeze. SPICY SALSA Combine diced mango, onion, tomato and jalapeño pepper in a bowl. Add a generous squeeze of lime and a sprinkling of chopped coriander. Season to taste.

in a cocktail shaker. Serve over ice topped up with sparkling wine. GREEN SMASH Top toasted rye bread with smashed avocado. Using a veg peeler, shave some cucumber and scatter it over the top. Add chilli flakes, lime juice and seasoning.

* *

* *

FIZZ Mix mint leaves, *limeCUCUMBER juice, honey and sliced cucumber

*

For more leftovers inspiration, visit tesco.com/realfood

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WA R M E R W E AT H E R A N D L O N G E R DAYS C A N M E A N A L E S S R E ST F U L N I G H T â&#x20AC;&#x2122; S S L E E P. W E A S K E D E X PE RT S H OW T O E N S U R E B E T T E R S H U T E Y E D U R I N G S U M M E R 74


H e a lth

While warmer days may be welcome, balmy nights can make for a restless night’s sleep. According to The Sleep Council, the ideal bedroom temperature is around 16-18°C. Independent sleep expert Dr Neil Stanley explains: ‘In order to sleep well, our body temperature has to drop by about half a degree. This usually happens between 2-3am, and it’s called the temperature nadir (the lowest point our core body temperature reaches during the night). To lose body heat, there must be a difference between our body and room temperatures. A cooler room will absorb the heat we need to lose, but a warm room may not, which can lead to unsettled sleep.’ Sleep soundly with these top tips:

open the windows. It may actually be cooler inside your house on hot days, so it’s not going to benefit you, particularly if there’s no breeze. Also, it can let in biting insects and noise, which can further disturb your sleep.

close bedroom curtains during the day to stop the sun heating up your room. use a fan in your bedroom located near to the head end of your bed because, according to Dr Stanley, ‘The head and face are where we lose most of our body heat from, as the heart prioritises blood supply to the brain.’

change to a lower-tog duvet and wear nightwear made from natural fibres. exercise regularly, but allow time to cool down afterwards. According to The Sleep Council, exercise will raise your body temperature and keep it at least two degrees warmer for up to four hours.

drink plenty of cool, nonalcoholic drinks through the day to stay hydrated and regulate your body temperature.

have a cold shower before bed. ‘A cold shower only cools the surface, not the core of the body. Your body reacts by retaining heat, so you’ll actually warm up,’ says Dr Stanley. ‘Conversely, a hot shower means your body will work to shift the heat, thus cooling you down, which better prepares you for sleep.’

eat a heavy meal before bed. ‘As your body processes food, it burns calories, which creates heat,’ says Dr Stanley. ‘High-fat and highcalorie foods, and alcohol, are harder to digest, so avoid these for at least three or four hours before sleeping.’

stick your feet out of the bed to try to cool down. According to The Sleep Council, cold hands and feet are associated with sleeplessness. As Dr Stanley explains: ‘Your feet can be cold when the rest of your body is warm, as your blood has farther to travel to get to them, so you’ll lose little (if any) unwanted heat from your feet.’ 75


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H ea lth

WORDS KATRINA HARPER-LEWIS ILLUSTRATIONS HELEN MUSSELWHITE, JODIE SMITH

The longer daylight hours of summer can make sleep harder to come by for some. This is partly because when it’s dark the brain secretes more melatonin (the hormone that regulates sleep), so when the nights are shorter, that boost of melatonin – which signals that we’re ready for sleep – is delayed. Dr Kat Lederle of The Sleep School (thesleepschool.org) has studied the effects of light on sleep. She says: ‘Light is

rely heavily on ‘props’, such as eye masks and blackout blinds to get you to sleep. ‘We have evolved to follow the natural light/dark cycle, so becoming too dependent on these aids to help us sleep can affect our sleep cycle,’ says Dr Lederle. ‘I advise clients to get good-quality curtains that reduce the amount of light at bedtime, but that also allow some light into the room in the morning to help them wake up naturally.’

responsible for synchronising our body clocks with the light/dark cycle of the 24-hour clock. The body clock acts a bit like the conductor in an orchestra, as it sets the rhythm for the rest of the body, which can determine our alertness and mood for the whole day. Ideally, our sleep routine should follow the sun, but that’s not always practical.’ Here’s how to get your body clock in sync and sleep better this summer:

keep the lights low when you’re getting ready for bed.‘Many people have bright bathroom lights, which can send wake-up signals to your body clock,’ explains Dr Lederle. Consider installing a dimmer switch in the bathroom or using nightlights in the bedroom.

set consistent bed and getting-up times, even at the weekends.‘This helps your body clock send strong sleep or wake signals to the rest of the body. It doesn’t need be exactly the same time, but within a 30-minute window is best,’ says Dr Lederle.

avoid screens, including TVs, phones, computers and tablets within 30-40 minutes of going to bed. Dr Lederle explains: ‘LED screens emit predominantly blue wavelength light, and studies have shown that it is this part of the light spectrum we are most sensitive to. Using these electrical devices sends signals to the brain that it’s time to wake up. It can also affect our “sleep architecture” – the way we move through the different stages of sleep.’

open the curtains as soon as you get up to allow yourself to receive as much natural light as possible. According to The Sleep Foundation, this will not only help to alert the brain and set you in motion for the day ahead, it will also promote sleep come bedtime.

Rise and shine

For helpful tips on getting up in the morning, visit tes.co.com/goodmorning 77


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COMES B E AU T Y B L O G G E R H AY L E Y WA L K E R R E V E A L S H E R S I M PL E A N D A F F O R DA B L E S U M M E R B E AU T Y T I P S

A qualified beauty and holistic therapist, Hayley is also a beauty blogger. Follow her at @TeaPartyBeauty, and read more of her beauty tips at teapartybeauty.com. Summer is officially here, but for many of us it can come with a touch of anxiety – our legs may not have seen a razor or wax strip for a while and our dull winter skin may feel far from silky. But fear not – here are my top tricks and product picks to help you look and feel your best, without the need for expensive salon treatments or intensive beauty regimes. Here’s to a long and beautiful summer!

<#X#> Find these products in store, or buy online at tesco.com/beauty


B e a u ty expert SMOOTHLY DOES IT

Calcot Manor The Perfect Day Body Scrub, £4

Palmer’s Cocoa Butter Formula, £3·50

If you became a bit lax with your body-scrubbing routine over winter, get back into the habit, because regular exfoliating really helps towards smoother, softer skin – I love Calcot Manor The Perfect Day Body Scrub’s zesty scent and grainy texture. Skin regenerates quickly in summer, so aim to exfoliate two to three times a week, and focus on drier areas such as ankles, knees and elbows. Once you’ve applied your scrub don’t press too hard, simply buff for longer to get the best results – too much pressure can damage the skin’s surface. For very dry, rough patches, apply an intensive moisturiser, such as Palmer’s Cocoa Butter Formula, afterwards. For treating winter feet, try Scholl Dry Skin Instant Recovery Foot Cream, which exfoliates, too. Massage in last thing at night and slip on a pair of cotton socks before bedtime.

Scholl Dry Skin Instant Recovery Foot Cream, £5·50 Nair Argan Oil Washable Roll-On Wax, £13

WAX OFF Donning summer clothes means having a little more skin on show, and shaving your legs to where your cropped trousers sit just won’t cut it. For me, waxing is the best option in summer, as regrowth takes much longer than with shaving. Home wax kits, such as Nair Argan Oil Washable Roll-On Wax, do the job quickly and easily, and are much less hassle and far more affordable than a trip to the salon. Before waxing, apply a little talc to the area to absorb oils from the skin – oil prevents the wax from gripping the hairs. Smooth the wax on in the direction of hair growth, then apply your strip in the same direction, making sure to rub the strip to grip the wax. Now peel back a corner of the strip and pull off quickly, against the hair growth.

Find these products in store, or buy online at tesco.com/beauty <#Y#>


B e auty expert DermaSpa Summer Revived Body Lotion, £6·99

Ambre Solaire Clear Protect Spray SPF 30, £11

Olay Total Effects Featherwight Moisturiser SPF 15, £15

GRADUAL GOOD HAIR DAYS Summer is the perfect time to go for that effortless, just-rolled-out-of-bed style – it’s low-maintenance, and looks great, too. Sea-salt sprays are great for creating beachy waves, and can be used on wet or dry hair. Toni & Guy Casual Sea Salt Texturising Spray doesn’t have the sticky feeling that some salt sprays do, especially if used on wet hair. I like to spritz the ends of my hair after washing then leave it to air dry for an easy, undone look. If spraying on dry hair, twirl strands of hair around your fingers to add texture. If you prefer to go sleek and straight, ensure hair is well hydrated before blowdrying by regularly using a conditioning treatment. I like Aussie 3 Minute Miracle Reconstructor Deep Treatment – it works its magic in next to no time. If your hair needs serious TLC, cover with a scarf or cap and keep the mask on overnight.

Toni & Guy Casual Sea Salt Texturising Spray, £7·50

Using self-tanning products can be daunting, but if you go lightly and use a tanning mitt, you should have a flawless tan. It’s easier to add colour rather than remove it, so gradual tanners help ensure you don’t overdo it. I’m loving Dove DermaSpa Summer Revived Body Lotion – it’s a great, streak-free, non-sticky formula and has a neutral scent. If you happen to get a little overzealous with application, lemon juice mixed with an exfoliator will fix any mistakes. If you’re feeling brave you can self-tan contour by applying a little more to the areas you want to push back and slim down. For example, try applying a little more self-tan to the sides of your legs to create a slimming effect, or above and below your collarbone to accentuate your décolletage. Whether rocking a self-tan or embracing being pale, you need to protect your skin with SPF – yes, even in the cloudy UK. Ambre Solaire has a great range of non-greasy sun creams, in particular I like the Clear Protect Spray SPF 30, which is a doddle to apply. To protect your face, use a specially formulated product with sun protection, such as Olay Total Effects Featherwight Moisturiser SPF 15, which is lightweight and sits nicely under foundation.

Revlon Colorstay Gel Envy in Full House, £6·49

Sleek Make Up True Colour Lipstick in Fuscia, £4·99

COLOUR THERAPY Sometimes all it takes is a sassy new lipstick and a fresh coat of bright polish on your nails to create a new summer look. I adore Revlon Colorstay Gel Envy in Full House on my toes – it gives a lovely gelfinish sheen. My go-to summer lippie is the suits-all-skin-tones Sleek Make Up True Colour Lipstick in Fuschia, applied straight from the bullet. Then I’m ready to hit the sunshine!

<#X#> Find these products in store, or buy online at tesco.com/beauty

PHOTOGRAPHY IAN SKELTON, GALLERY STOCK

Aussie 3 Minute Miracle Reconstructor Deep Treatment, £5


Tried and t ested BEAUTY CONFIDENTIAL

Time to shine OUR PANE L E X PLORE S THE L ATE ST NAIL TRE ND – GLOSSY, SALON - FINISH GE L S

Barry M Gelly Nail Paint, £3•99

L’Oréal Infallible Nails, £6

Caroline ‘The formula was quite thin, but it made application easy. It gave great coverage with just one coat and lasted well.’

Veronica ‘As this was a two-step process (polish and top coat), application was time consuming, but the results were fab – my nails looked as if they’d been done professionally.’

T OP PICK

Yulia ‘I didn’t find this product easy to apply, as the brush was too wide and you had to wait for each coat to dry. On a positive note, the top coat gave a very good shine.’

Yulia ‘This delivered streak-free coverage and left a beautifully glossy finish. However, I found the brush to be very thin, and it was quite tricky to control.’

Caroline ‘This is an easy-to-apply formula, but I found the finish to be slightly streaky. The colour had a great shine, though.’

Collection 2000 Lasting Gel Colour, £2•99

Max Factor Gel Shine Lacquer, £6•99

Veronica ‘The thicker consistency prevented it from running into the skin around the nail. It had a high sheen and lasted for days.’

Yulia ‘This gave a salonlike finish to my nails – even, vibrant colour, good coverage, streakfree and with a high shine.’

Yulia ‘This was easy to apply – the rounded brush gave a neat finish. One coat was enough and it gave a nice shine.’

Caroline ‘The coverage was fine if you applied it liberally. The best thing about this polish was the high shine – lovely for summer toes.’

Caroline ‘This was glossy on application but faded to a matte finish very quickly. But it was easy to apply and provided good coverage.’

Veronica ‘This provided a high-gloss finish, but I needed two coats to achieve an even result, and it chipped after two days.’

Revlon Colorstay Gel Envy, £6•99 Veronica ‘Care was required when applying this thin formula using the thick brush, but it provided a deep colour and sheen after two coats and it lasted five days.’ Caroline ‘This gave a smooth finish, but not the high-shine, glossy 84

OUR PANEL

finish I’d hoped for. I found it easy to apply and liked the wide brush.’ Yulia ‘It provided an even colour and coverage, but I didn’t think it had quite the shine a gel nail polish should have. I found the application a little messy, too.’

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

Yulia Richmond, 36, from Leics, has dry nails and hadn’t tried gels.

Caroline Barnes, 42, from Essex, has strong nails and uses gels a lot.

Veronica Butler, 51, from Norfolk, has dry nails and is a big fan of gels.

WORDS JO WOODERSON PHOTOGRAPHY DAVID NEWTON

Veronica ‘I was very impressed with the even coverage and instant, high-quality shine. My nails looked like they had been professionally gelled.’


Na t i on al Ch ar i ty P a r t n e r s hi p

myth busting

WORDS AVIVA ATTIAS PHOTOGRAPHY GETTY IMAGES, PLAIN PICTURE

S U PP O RT D I A B E T E S W E E K A N D H E L P R A I S E AWA R E N E S S O F T H I S I N C R E A S I N G LY C O M M O N Y E T M U C H M I S U N D E R ST O O D C O N D I T I O N

With around four million people in the UK living with diabetes, most of us know someone who has it. Yet the condition, where the body is unable to use glucose properly, is still hugely misunderstood. As part of its National Charity Partnership (NCP) with Diabetes UK and the British Heart Foundation, Tesco is committed to raising awareness, and reducing the risk, of Type 2 diabetes and heart disease. So Tesco is getting behind Diabetes UK’s annual awareness week, 12-18 June, which aims to help set the record straight and dispel misconceptions about what it means to live with diabetes. You too can help spread the word and raise funds at diabetes.org.uk/diabetesweek. To find out more, check out lets-dothis.org.uk.

Health goals With your help, the NCP has already raised £9.3 million of a £30m target to help improve the nation’s health. To achieve your own health goals, check out the NCP’s free online tool, the Let’s Do This Goal Setter. lets-dothis.org.uk

GET INVOLVED

• Host a Patron’s lunch on 12 June to celebrate the Queen’s 90th birthday and raise funds for the Diabetes UK careline. Visit diabetes.org.uk/diabetesweek. • Find facts and videos to share: follow @tesconews and @tescoandsociety. • For more info about the NCP’s events and activities, visit lets-dothis.org.uk/events-map.

TH E TRUTH ABO UT DIAB E TES MYTH

Sugar causes diabetes

TRUTH There’s no direct link between sugar and diabetes, but indulging in the sweet stuff can make you put on weight, which is a major risk factor for Type 2 diabetes. Sugar, however, is unrelated to Type 1 diabetes – an auto-immune condition that can’t be prevented.

MYTH

You can’t play sport

TRUTH Olympic rower Sir Steve Redgrave, who has Type 2 diabetes, proves that’s false. In fact, exercise is encouraged to help manage the condition and reduce the risk of associated complications, such as heart disease. If you’re starting a new regime, contact your healthcare team.

MYTH

You can’t eat sweet things

TRUTH ‘Can you eat that?’ is a frustrating comment people living with diabetes often hear. ‘Yes I can,’ is the answer, just as much as the next person. Sweet treats can be enjoyed in moderation, and as part of a healthy, balanced diet that’s low in salt, saturated fat and sugar.

For more info on the partnership, visit tescocharitypartnership.co.uk

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Smoked Chipotle

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Lurpak® Infusions 115g

To The Customer: Terms & Conditions: Hand the coupon to the Tesco checkout operator to receive this offer. Only one coupon per transaction. Subject to availability valid in the UK & IOM only. Selected stores.

Valid from 28/05/2016 until 31/07/2016. This coupon is & shall remain the property of Tesco Stores Ltd. It is not for re-sale or publication. Copied or damaged coupons will not be accepted. Coupon has no cash value & no change given. It cannot be used in conjunction with other promotional offers.

9 918083 960252


Ca s h smart

build your holiday fund M A K E A L I T T L E E X T R A M O N E Y BY PU T T I N G YO U R S K I L L S , S PA R E S PAC E O R O L D J U N K T O G O O D U S E

Hold a virtual car boot sale The Shpock app (free on iOS and Android) is essentially a ‘boot sale app’ that lets you list and sell your items, with no commission or fees. Buyers can search for items they’re interested in by area or keywords.

Be an online PA If you know your way around the internet, you could be a virtual personal assistant. This can involve anything from data entry to researching holidays, typing up meeting minutes or making reservations. You can advertise on websites such as peopleperhour.com as well as community forums and local shops – people often don’t realise they need an assistant, so you might reach more clients this way. You can charge around £10 per hour depending on your experience and the tasks required.

SEW FAR SEW GOOD If you can sew – or, better, if you can repair and alter clothes – you’re a rare breed! Earn cash by advertising your services in shop windows or online forums. Or you could ask a local dry cleaner if they need help with alterations. Expect to earn anything from £5 to £10 an hour.

SELL YOUR SMARTPHONE SNAPS Handy with your smartphone camera? Download the Foap

FIND CASH IN THE ATTIC Do you have storage space in an attic or spare room? Rent it out to a neighbour or friend and you could be putting away anything from £5 to £50 a week

Top tip

Any income that has not had tax deducted must be declared to HMRC. To do this you will need to register for self-assessment at online.hmrc.gov.uk.

app (free; iOS and Android), upload your pictures and they could be snapped up by buyers around the world. Each photo sells for $10 (around £7), of which you’ll receive half. Companies

(depending on your location

also post Foap Missions –

and how much room you’ve got

challenges to take a specific

to spare). Storemates.co.uk

photo – for which you receive

lets you list your storage

cash rewards or gift vouchers.

space free of charge, with a 15 per cent commission on successful leases.

87


C ash s mart

SHARE YOUR PARKING SPACE Make money from your unused driveway, garage or parking bay by letting it out on parklet.co.uk. Lease rates vary by area and depend on how secure the space is, but popular locations can rake in £200 a month, or more in London, so it’s an easy way to earn extra cash. The site takes a 20 per cent commission and a one-off fee of £25.

Be an extra pair of hands London-based TaskRabbit (free; Android and iOS)

WATCH TELLY

connects people who need

If getting paid to watch TV

a hand with locals who can help. If you’re a DIY pro or

sounds like your dream job,

enjoy cleaning, you could

sign up to theviewers.co.uk,

a 30 per cent fee. Sign up

take part in focus groups

at taskrabbit.co.uk.

and market research for television.You could be asked to keep a diary of your viewing habits, give feedback on ideas for new shows or share your opinion on a programme you have watched. Attending a group discussion could earn you up

HAVE A CLEAR-OUT Sell your unwanted goods online. Many communities have informal groups on Facebook where you can list second-hand furniture, kids’ toys, clothing, DVDs and loads more. The best part is that there’s no fee involved. Try typing in your area’s name and ‘buy sell’ into the search bar on Facebook to find a group. Get an idea of what others are charging before listing your items and include a photo to increase your chances of a sale.

to £70, while smaller tasks (watching clips, filling out short surveys) are around £5 for half an hour.

LEASE YOUR GARDEN If you’ve got green fingers, sell your surplus fruit, veg and plants to locals. It’s easy to advertise on community noticeboards or online forums, or connect with other growers in your area to start a farmers’ market stall together. And if you’re not much of a gardener but have some unused outdoor space, consider letting it out as an allotment. Council allotments often have long waiting lists, so you may find a neighbour willing to pay for the use of your land. Depending on your location and the size of your garden (you could divide it into several plots), you could earn around £80 for a year’s lease (and possibly a share in the crop). Advertise for free on spareground.co.uk. 88

On the money Manage your finances at tescoliving.com/ saving-money

WORDS REBECCA DODD ILLUSTRATIONS LUCY ROSE CARTWRIGHT

earn up to £30 an hour, minus

where participants get to


N e ed to k now

NOTEBOOK

U N M I S S A B L E E V E N T S , PL U S T H E L AT E ST N E WS , T I P S A N D T R I C K S T O G E T T H E B E ST O U T O F YO U R M O N T H

Dad’s the word

BESIDE THE SEASIDE

Make Father’s Day (19 June) special by rustling up one of these treats: ● Fancy flapjacks Give your fail-safe flapjack recipe a tasty twist by adding Dad’s favourite ingredient, such as stem ginger, dried fruit or nuts, or try our delicious Banana and cocoa version (right) at tes.co/flapjacks.

If you fancy a trip to the coast for fish and chips in the sunshine, check out these top spots: Cromars, St Andrews Voted ‘Best Fish & Chip Shop in Scotland 2016’, this beautifully located restaurant serves top-quality, locally sourced produce.

● Ultimate bacon butty Slice a

Beck’s, St Ives Situated in

thick white bap horizontally into three. Generously butter both sides of the middle section and fry in a pan alongside four slices of thick-cut bacon. Spread each of the remaining bap slices – one with ketchup and one with brown sauce – then layer up your sarnie with the fried bap slice between two layers of bacon. Now that’s a sandwich.

Carbis Bay, Beck’s is famed for its generous portions and wide variety of sustainably caught fish. It’s also one the few UK fish and chip shops serving gluten-free options. French’s, Wells-nextthe-Sea Watch the sun set

K I TC H E N D I C T I O N A RY

Bind

The process of adding eggs, cream, fat or liquid to a dry mix to make the ingredients hold together.

over Wells harbour while

Flame hungry

tucking into a serving of excellent scampi and chips.

A

Choosing the right barbecue can be tricky, so check out our selection to find the best one for

WASTE NOT

you (and for our guide on how

UK households throw out a

to light a charcoal barbecue turn

shocking £12·5 billion of food

over to p93). The Kettle BBQ, £50

every year. Here are three ways

(A), is perfect for small gardens

to help reduce your food waste:

and comes with an integrated air vent and ash catcher, while

● Set your fridge to 5°C or lower;

the Portable Charcoal Grill

around 70 per cent of fridges are

Ball BBQ, £15 (B), is easy to

too warm, causing food to go off.

transport and ideal for camping

● Make one meal a week a ‘use-it-

or picnics. The Two-Burner

B

Gas BBQ with Side Burner, £110 (C), with

a doddle, plus it heats

foods close to their use-by dates. ● Up to 45 per cent of salads end

its handy side shelf, makes family cooking

up’ supper and get creative with

up in the bin. To keep leaves fresh,

C

put damp kitchen towel in the salad bag to absorb any excess moisture.

up in a few minutes. 91


OFFICIAL ANNOUNCEMENT

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NEW £5 COIN

£5 for £5 POSTFREE

Legal tender only in Jersey • Obverse design by Luigi Badia • Reverse design by Mike Guilfoyle Metal: Nickel Brass • Actual size of coin: 38.61mm

• Yours for just £5 POSTFREE • New Portrait of The Queen • Approved by Buckingham Palace The Queen Elizabeth II 90th Birthday £5 Coin Post to: The Westminster Collection : Freepost RSCR-JHCL-HBGT : PO Box 4848 : POOLE : BH12 9GB

Please send me the Queen Elizabeth II 90th Birthday £5 Coin(s)  YES ordered below for just £5 each. 1 (max 3)

Queen Elizabeth II 90th Birthday £5 Coin(s) Postage and packing Total

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Order Ref: NDG/808V/0

T

his year, Her Majesty Queen Elizabeth II celebrates her 90th birthday- the first monarch in history ever to do so. To celebrate, an official new golden £5 coin has been released. And if you order your coin today it can be yours for just its face value - £5 for £5. The Queen Elizabeth II 90th Birthday £5 Coin features a brand-new, one-year-only, portrait of Her Majesty specially commissioned to mark this milestone occasion. The coin is fully approved by Buckingham Palace and the Queen and is the perfect heirloom for you and your family to commemorate the occasion.

I enclose my cheque/P.O. payable to The Westminster Collection Please charge my Mastercard/Visa on despatch. My card no. is

EXPIRES

MMY Y Your credit card will not be charged until your order is despatched

Mr/Mrs/Miss: Address:

To secure your £5 coin for just £5 please do not delay. To order your coin today, simply log on securely to www.westminsterorders.com/NDG808V0 or call us now on 0333 0032 777. Alternatively, please complete the Order Form opposite and return to our FREEPOST address.

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) (Please help us to keep you up-to-date with selected special offers)

Email address:

(Please help us to keep you up-to-date with selected special offers) © 2016 The Westminster Collection - a trading division of 288 Group Limited : Registered No. 2000413 : Russell House, Oxford Road, Bournemouth, BH8 8EX. Calls may be recorded.

Signed: (All orders must be signed and are subject to acceptance and status)


N ee d to know HOW TO

LIGHT A CHARCOAL BARBECUE

FRUIT CORNER Give sugary drinks a miss this summer and brighten up picnics and barbecues with fruit-infused water. It still delivers a sweet hit, so will please the kids as well as the adults. For best results, leave to infuse for up to four hours. We like these refreshing, colourful combos:

Get your grilling off to a great start with these simple steps

WORDS AVIVA ATTIAS, ROSIE CASSELS, REBECCA DODD ILLUSTRATIONS KATE WILSON PHOTOGRAPHY ALAMY, GETTY

*Open to UK residents 18+. Normal exclusions apply. Closes 23·55 on 30/06/2016. One entry per household. 500 randomly drawn winners will receive a Stick Man Games Activity Pack, 10 stickers and a Forestry Commission single vehicle one-day parking pass, which must be used by 31/12/16; terms apply. Promoter: Forestry Commission, 620 Bristol Business Park, Coldharbour Lane, Bristol BS16 1EJ

1

Ensure your barbecue is on a flat, even level and away from any hedges or bushes. Keep a bucket of water handy, just in case.

●L  emon slices and lightly

muddled blueberries ●W  hole fresh raspberries

and pomegranate seeds

2

Break up a couple of firelighters and arrange them in the base of the barbecue. Top with charcoal.

3

Using an extra-long match, carefully reach underneath the coals and light the firelighters.

● Peach and mango slices ● Lime slices and fresh mint

G I V I N G YO U S O M E S T I C K We’ve teamed up with the Forestry Commission to give readers the chance to win one of 500 amazing activity packs . Based on *

Julia Donaldson and Axel Scheffler’s picture book Stick Man, the packs are full of creative activities and games for kids to play, as well as cool stickers and a free forest parking pass.

4

Wait for about 30 minutes, until the coals are white-hot and any flames have died down, then position the barbecue grill and get cooking!

PRI DRAZE W

To enter, and for full Ts&Cs, visit forestry.gov.uk/readeroffer by 23·55 on 30 June 2016. And check out the Stick Man sports day events happening in June at forestry.gov.uk/stickman.

GOOD THINGS ●

T H E B I G S TAT

Spam’s back Restaurants and pubs are

serving up the humble tinned meat as a small plate – searing sliced spam to give

GET WITH THE PROGRAMME Looking for something to keep older children occupied this summer (and

it a sweet bacon-like taste. Try it chopped, fried and tossed through a carbonara. ●

Cheers to beer Head to your local pub

on 15 June to celebrate Beer Day Britain.

is the average age at which UK adults stop needing financial support from their

Enjoy a new ale – and join

parents. According to

For a maximum charge of £50,

the party by tweeting a

a poll of 2,000 people

National Citizen Service offers

photo of your toast with

aged 35 and over,

help with their UCAS applications)?

three-to four-week programmes for 15-17-year-olds, which help to build social, business and communication skills for work and life. ncsyes.co.uk

the hashtag #CheersBDB. To find out more, check out beerdaybritain.co.uk.

24 per cent don’t yet feel financially stable, but nine out of 10 do live and manage on their own. 93


P rize d raw

WI N A LUXU RY HOLIDAY TO ANTIG UA

F

ancy escaping to a sun-drenched Caribbean island for a week of luxurious relaxation? Courtesy of air freshener experts Neutradol, we’re offering one reader and a friend (both aged 18+) the chance to win a seven-night, all-inclusive holiday at The St James’s Club and Villas by Elite, an exclusive tropical hideaway on the coast of Antigua. Framed by two dazzling white-sand beaches and warm azure seas, the resort offers a real taste of paradise. Guests can enjoy a host of water sports – including sailing, windsurfing and kayaking – explore the island’s stunning coral reefs or simply kick back and relax by one of the resort’s six gorgeous swimming pools. There’s also a spa, tennis courts, a new fully equipped gym and four excellent restaurants. This superb prize includes return flights from London and transfers to and from the resort, where the winners will be sharing a Club Room with private balcony or terrace. To enter, and for full terms and conditions*, visit tes.co/antigua by 23·55 on 8 July 2016.

The prize draw is open to UK residents aged 18+. Normal exclusions apply. The closing date is 23·55 on 8 July 2016. Only one entry per household. There will be one randomly drawn winner. The prize is for two adults, staying seven nights at the St James’s Club and Villas by Elite, Antigua, West Indies, sharing a king-size bed in a Club Room on an all-inclusive basis. The prize includes return economy flights from London to Antigua (departure airport dependent on date of travel), taxes, one piece of hold baggage per person (up to 20kg) and return Antigua airport-hotel transfers. The all-inclusive prize excludes motorised water sports, diving, spa treatments, dining at Piccolo Mondo restaurant, WiFi and off-resort excursions. Prize must be taken by 10 December 2017, excluding 11 December 2016 to 30 April 2017, and is subject to availability. Promoter: Tesco Stores Limited, Tesco House, Delamere Road, Cheshunt EN8 9SL. Please read the full terms and conditions online at tes.co/Antigua before entering. 94

Neutradol destroys bad smells rather than covering them up with synthetic perfumes. It breaks down odour molecules and replaces them with fresh air, plus with over 50 ingredients, it keeps on destroying smells long after other air fresheners stop working. Visit neutradol.com.


June exclusive

4 for 3 Buy 3 Health Lottery tickets and you’ll receive an extra one free!

Using the coupons below Tesco customers can get a free entry into The Health Lottery each time they buy three lines throughout June. Simply cut out a coupon and hand it in at the Kiosk when purchasing your three Health Lottery Tickets.

Use all four coupons and give yourself 16 chances to

UP TO

WIN £100K Players must be 16 or over. The Health Lottery™ logo is a registered trademark of The Health Lottery Ltd. The Health Lottery scheme manages 51 society lotteries that operate in rotation and each represents a different geographical region of Great Britain. For more details on which society lottery is running each week please visit www.healthlottery.co.uk or ask your Health Lottery retailer.

16+

#

and receive an extra one free!

and receive an extra one free!

WIN £100K

WIN £100K

16+

16+

UP TO

Buy 3 Health Lottery tickets

UP TO

Buy 3 Health Lottery tickets

The free line must be taken at the same time and be part of the same transaction. This offer is exclusive to Tesco customers and cannot be accepted in any other store. The offer must be taken up during June but may be used against any draw. Players must be 16 or over. The Health Lottery™ logo is a registered trademark of The Health Lottery Ltd. May not be available in all stores. Colleague: Please process coupon in usual way. Valid until 30.06.16.

The free line must be taken at the same time and be part of the same transaction. This offer is exclusive to Tesco customers and cannot be accepted in any other store. The offer must be taken up during June but may be used against any draw. Players must be 16 or over. The Health Lottery™ logo is a registered trademark of The Health Lottery Ltd. May not be available in all stores. Colleague: Please process coupon in usual way. Valid until 30.06.16.

#

and receive an extra one free!

and receive an extra one free!

WIN £100K

WIN £100K

16+

16+

UP TO

Buy 3 Health Lottery tickets

UP TO

Buy 3 Health Lottery tickets

The free line must be taken at the same time and be part of the same transaction. This offer is exclusive to Tesco customers and cannot be accepted in any other store. The offer must be taken up during June but may be used against any draw. Players must be 16 or over. The Health Lottery™ logo is a registered trademark of The Health Lottery Ltd. May not be available in all stores. Colleague: Please process coupon in usual way. Valid until 30.06.16.

The free line must be taken at the same time and be part of the same transaction. This offer is exclusive to Tesco customers and cannot be accepted in any other store. The offer must be taken up during June but may be used against any draw. Players must be 16 or over. The Health Lottery™ logo is a registered trademark of The Health Lottery Ltd. May not be available in all stores. Colleague: Please process coupon in usual way. Valid until 30.06.16.

#


our recipes F O R M O R E D E L I C I O U S R E C I PE S , V I S I T T E S C O.C O M / R E A L F O O D

SNACKS, SIDES, SALAD DRESSINGS AND STARTERS Basil, garlic and pine nut salad dressing 49 l Cucumber, Marmite and herby cream cheese sandwiches 46 l Garlic cheese dip 73 l Green smash 73 l Honey, lemon and yogurt salad dressing 49 l Hot smoked salmon, dill and poppy seed sandwiches 46 l Mini quiches 73 l Orange, fennel and mustard salad dressing 49 l Ploughman’s cheese straws 41 l Potted salmon 70 l Soy, miso and maple salad dressing 49 l Spicy salsa 73 l Summer slaw with orange and mustard dressing 41 l Thyme-roasted radishes with blue cheese sauce 12 l

MAINS l l

Bacon and cheese pasta 73 Barbecue chicken skewers with charred corn 72

Sausage and egg picnic pie 41 Spinach and bacon salad with Parmesan croutons 41 l Summery toad in the hole 58 l

l

Braised lettuce with crème fraîche and bacon 16 l Cajun prawn and mango salad 72 l Chorizo, potato and pepper tortilla 61 l Griddled chicken with broccoli and almond courgetti 59 l Ham hock salad with grains 72 l Honey and mustard gammon with crushed potatoes 66 l Melon, basil and feta salad with crispy prosciutto 15 l Minute steaks with Roquefort butter and sweet potato wedges 66 l Pea and almond pesto fusilli 66 l Piri-piri salmon with griddled avocado 66 l Prawn laksa-style rice 58 l Pulled barbecue beef with pinto beans and tortilla chips 61 l Roasted broccoli and rice salad with miso 10 l Roast salmon with hasselback potatoes 50 l Samphire and crab salad 9 l

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: this includes raw and cooked ingredients such as meat, fish and poultry. All poultry should be cooked thoroughly until juices run clear. For top tips on protecting yourself and your family when preparing raw meat and poultry, check out the Food Safety page at are meat- and fish-free (always check tesco.com/realfood. Recipes marked

SWEET TREATS, AND DRINKS Caramelised peaches on vanilla brioche with rum-spiked mascarpone 11 l Chocolate twists 73 l Cucumber fizz 73 l Fruit and nut bark 73 l Gooseberry, elderflower and ginger cheesecake 53 l Ice lollies 73 l Lemon bars 73 l Lemon curd custard slices 54 l Pimm’s layer cake 46 l Pink grapefruit, lemon and raspberry punch 46 l Pistachio and Turkish delight ice cream terrine 54 l Raspberry crush 73 lR  aspberry and rose water jellies 53 lS  trawberry jelly panna cottas 8 l Tropical sorbet 73 l

ingredients such as cheese, yogurt and ready-made sauces to ensure they’re use no animal products, including meat, fish, veggie-friendly). Recipes marked eggs and dairy. ‘Cost per serve’ information is calculated by adding together the cost of the ingredients used, then dividing it by the number of servings. Information is correct at the time of going to press. For further information on reference intakes, visit realfood.tesco.com/our-food/what-is-healthy.html. For advice on healthy eating and food groups, visit realfood.tesco.com/healthy-eating/all-healthy-eating.html

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

96

Find loads more great recipes at tesco.com/realfood


We promise we’ll never put down a healthy dog.

Please promise to help us with a gift in your Will. Every year, Dogs Trust cares for nearly 17,000 dogs in our 20 rehoming centres across the UK. We never put down a healthy dog. By leaving a gift in your Will, your love of dogs can live on and help us make the world a better place for them.

020 7837 0006 or email: infopack@dogstrust.org.uk For more information call:

Please quote “113294” or complete this coupon:

Please send me my legacy info pack

Please send this coupon to:

Freepost RTJA-SRXG-AZUL, Dogs Trust, Clarissa Baldwin House, 17 Wakley Street, London, EC1V 7RQ No stamp required.

Mr/Mrs/Miss/Ms/Other Address Postcode Email All information will be treated as strictly confidential.

113294

www.dogstrust.org.uk Registered Charity Numbers: 227523 & SC037843


i t u c t s i i

n

t he b

Tea b reak

GR AB A CUPPA AND DIP INTO THE SE BITE -SIZE RE ADS FOR THAT KE T TLE - ON , FE E T- UP MOME NT

Pet peeves

A study of UK pet owners has revealed the naughtiest antics of our cats and dogs – from eating dentures to shredding cash. One couple found their kitchen flooded and their cat, having flicked the tap on, sheepishly perched on the washing machine, while another moggy dragged a whole roast chicken through the catflap (presumably lifted from a neighbour’s Sunday lunch!).

Future fantasy SU PE R -S K YCR APE R S AN D 3 D - PR I NTE D HOUS E S AR E J UST SOM E OF TH E I N NOVATION S TO LOOK FORWAR D TO I N TH E N E X T 100 YE AR S , ACCOR DI N G TO A R E PORT. U N DE RG ROU N D B U I LDI N G S AR E AL SO LI K E LY A S CITI E S B ECOM E MOR E CROWDE D. ALL WE LL AN D GOOD, B UT WE J UST WANT TO

SELF APPRECIATION

WORDS REBECCA DODD ILLUSTRATIONS ANDREA TURVEY

A recent study found that healthy food tastes better if you prepare it yourself. This supports scientists’ theories that people tend to give higher value to items they make themselves – a fact you can trot out the next time the office slacker wants to get in on your tea round.

98

THE STYLE COUNCIL

Shell suits were recently voted the worst fashion mistake of all time, followed by regrettable tattoos, low-slung jeans and excessive fake tan. Surprisingly, the frosted lipstick trend of the 1990s didn’t make the list.

K NOW WH E N TH E Y ’ R E GOI N G TO START WOR KI N G ON Z E RO - CALOR I E DOUG H N UTS …

On the up and up

Climbing stairs burns more calories per minute than jogging. Plus, studies show that office workers save up to 15 minutes a day when they ditch the lift and take the stairs. Right then, step to it.

LET’S STAY TOGETHER

Supporting each other through tough times and not being afraid to show weakness are some of the top secrets to lasting love, according to a recent survey. Remembering the little things and laughing at each other’s jokes also ranked high, while not having to dress to impress each other and hating the same things are also important. Who says romance is dead?


BETTER TOGETHER. What is it exactly that makes your cup of coffee and Lotus Biscoff such a great match? Well, they boost each other. It’s like the deep flavour of a satisfying coffee and the unique taste and crunchiness of Lotus Biscoff were made one for the other. Whether you dip and bite or bite and sip, you’ll get the full magic of your coffee with the extra hint of the original caramelized biscuit. Best coffee friends!

Every coffee needs a Lotus.


Profile for Tesco magazine

Tesco magazine – June 2016  

Tesco magazine – June 2016