Tesco magazine – September 2016

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

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SEPTEMBER 2016

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

LOVE TO BAKE?

Your all-time faves – but with a twist

S E P T E M B E R 2 0 1 6

BACK TO SCHOOL Who doesn’t love a new pencil case?

PHO SO GOOD

We just can’t get enough of noodles

. . . m m m M

! s u o i c i l o c Cho

Down

Mexico way

T H E SE DE LIC IOU SLY COLOU R F U L FAVOU R I T E S A R E M A DE FOR SH A R I NG A N D PE R FE C T FOR R E L A X E D G E T-T OG E T H E R S

Gre ate for t hl e w ho fa m i l y

M I L D B E E F C H I L L I TAC O S Serves 6 Takes 30 mins Cost per serve £2·72 1 tbsp olive oil 1 onion, finely chopped 1 garlic clove, finely chopped 1 x 500g pack lean minced beef 1 red pepper, diced 1 x 400g tin chopped tomatoes 1 x 400g tin red kidney beans, drained and rinsed 1 x 25g Old El Paso Taco spice mix 12 Old El Paso Mini Stand ‘N’ Stuff soft tacos 2 tomatoes, diced 1 iceberg lettuce, shredded 6 tbsp Old El Paso mild salsa 100ml soured cream 100g Cheddar cheese, grated

FAMILY FEAST

Mealtimes don't get much more exciting than with the Old El Paso™ Stand ‘N’ Stuff™ Soft Taco range. Soft tacos are a great way for all the family to enjoy Mexican flavours – whether you’re sizzling up a chicken, pulled pork or beef chilli filling. Stand ‘N’ Stuff Tortillas are a unique, easy-to-fill boat shape, handy for piling up fillings and toppings. And, why not try new Old El Paso Mini Stand ‘N’ Stuff Soft Tortillas, £2·39/150g (£1·59/100g). They're bite-sized and extra soft – perfect for little hands and just the right shape to hold a choice of fillings. Try them with this easy, mild beef chilli tacos recipe, right.

1 Preheat the oven to gas 3, 165°C, fan 155°C. In a frying pan, heat the oil over a medium to high heat. Fry the onion for a few minutes until soft, then add the garlic. Add the minced beef and brown, draining off excess liquid.

Reduce the heat, add the pepper, chopped tomatoes and beans. Add the spice mix and simmer for 12-14 minutes.

2 Heat the soft flour tacos following the pack instructions.

3 Layer the tacos with the chilli beef, tomatoes, lettuce, salsa, soured cream and cheese.

Each serving contains Energy

2124kJ 507kcal 25%

Fat

Saturates

Sugar

Salt

23g 10g 9g 2g 32% 51% 10% 34%

of the reference intake. See page 104.

Carbohydrate 42g Protein 32g Fibre 5g

oldelpasouk

F O O D F A M I LY L I V I N G SAVINGS £1 OFF

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 GRTFLT at the online checkout. Offer ends 23:59 on 30/10/16. Please refer to tesco.com for full eCoupon terms and conditions. Valid from 31/08/16 until 30/10/16. 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 31 August 2016 to 30 October 2016.

when you buy Mini Babybel® Variety Pack (3 x Original, 3 x Cheddar, 3 x Gouda)

SAVE £1

when you purchase any Bassetts Vitamins product 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

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vitamins

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the HiPP Free from baby-care range

one 100g HiPP Organic Pouch

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

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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 GRYTHG at the online checkout. Offer ends 23:59 on 30/09/16. Please refer to tesco.com for full eCoupon terms and conditions. Valid from 01/09/16 until 30/09/16. 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 1 September 2016 to 30 September 2016.

your next purchase of Canderel Sugarly

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. eCoupon: For tesco.com/groceries enter GRTTHG at the online checkout. Offer ends 23:59 on 19/10/16. Please refer to tesco.com for full eCoupon terms and conditions. Valid from 05/09/16 until 19/10/16. 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. Please drink responsibly. Over 18s only. Offer valid from 05 September 2016 to 19 October 2016.

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£3 OFF

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WIN!

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 4 October 2016; only one entry per household. 4) No purchase necessary. 5) Draw held by 1 November 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 an 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. Subject to availability, valid in the UK and IOM only. Not redeemable through tesco.com. Coupon valid from 31 August 2016 to 4 October 2016.

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

Food 8 IN SEASON

Vibrant dishes using early-autumn produce

14 VARIETIES

I just love that back-to-school feeling: out with the old, in with the new – I’m all over it.

So if, like me, the scent of freshly sharpened pencils and a new lunchbox fills you with glee (even if they’re for your kids, not for you), turn straight to p77, where you’ll find loads of ideas for the beginning of term. Excited by the broader prospect of a fresh start? Why not reflect the changing season by giving your living room a mini-makeover (p86) – it’s amazing what you can achieve with a few purse-friendly accessories! This is also the month, of course, when the nation is swept up in baking fever, and we’re no exception – turn to p34 for the most ingenious twists on classic bakes, from Black Forest Viennese whirls to Battenberg macarons. Enjoy!

Everything you need to know about brassicas

16 WHAT’S IN STORE

This month’s top food and drink buys

26 HOT RIGHT NOW

A fabulous Mexicoinspired weekend feast

34 SMALL WONDERS

Miniature takes on delicious classic bakes

45 TROLLEY DASH

56 RULE THE ROAST

Give Sunday lunch a Spanish twist with this hearty seafood tray bake

59 MASTERCLASS How to make the perfect Vietnamese chicken pho

63 DINNER FOR TWO

Brilliantly simple and totally gorgeous meals for any night of the week

67 BOTTLE BANK Purse-friendly wines to enjoy this September, come rain or shine

69 MAKE MORE OF IT

Rustle up satisfying breakfasts in minutes

Use up your leftovers with these easy and inventive ideas

51 EVERYDAY EASY

104 RECIPE INDEX

Mouthwatering midweek dishes for all the family

All of this issue’s recipes in one place

Sarah Gooding, ACTING EDITOR

The team EDITORIAL Acting editor Sarah Gooding

Deputy editor Jo Wooderson Managing editor Tania Sansom Features editor Aviva Attias Food editor Elli Donajgrodzki Sub editors Louise Burfitt, Rob Goodway Editorial assistant Bryony Bowie Senior digital editor (food) John GregorySmith Senior digital editor (lifestyle) Louise O’Connell Deputy digital editor Tara Booth Content managers Martha Burton, Simron Chana Acting social media manager Pete Ross Creative solutions editor Alison Fordy ART Art director David Jenkins Senior art editor Nina Brennan 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 Luke Stopher 020 8832 9706, Amanda Crofts 01992 314 227, Lorraine Davies 01992 314 256, Laura Monteiro 020 8832 7233 Client manager Nicky Rai 01992 314 172 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 Head of food Jenny McIvor Group art director Iona Newton Acting business director Jessica Haigh Senior account managers Suzanne AshleyTagoe, Aisha Singleton PRODUCTION Production director Vanessa Salter Production manager Sarah O’Neill WITH THANKS TO Nina Christopher, Louisa Davies, Cate Langmuir, Rachel Linstead, Bruno MacDonald, Julie Stevens, Michaela Twite, Peter Woodman and Attalia Yaacov-Hai TESCO Lead publishing manager Emma Burton-Lee Publishing manager Cintia Welch CEDAR COMMUNICATIONS CEO Clare Broadbent Creative director Stuart Purcell Digital director Robin Barnes Business development director Hannah Saunders Financial director Jane Moffett

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

Get in touch Tesco magazine, Cedar Communications, 85 Strand, London WC2R 0DW tesco@tescomagazine.co.uk @Tesco facebook.com/tesco

63

Family 21 COME ON OUTSIDE Make the most of nature this autumn, whatever the weather brings

77 TOP OF THE CLASS From pens to lunchboxes, here’s essential kit for the new school year

COVER PHOTOGRAPHY STUART OVENDEN COVER FOOD STYLING BIANCA NICE COVER PROP STYLING JENNY IGGLEDEN

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Living 7 JOIN THE CONVERSATION

Your thoughts this month

40 GET SET, BAKE! Bakeware and crockery to make and display your kitchen creations

71 15 FAST BEAUTY FIXES

Simplify your routine with time-saving tips

75 BROW WOWS Readers put eyebrow palettes to the test

80 LOVE YOUR NEW DIGS

Everything a student needs in their new home

84 KEEP IT SIMPLE Get organised with these super-handy life hacks

86 CHANGING ROOMS

Transform your living space with stylish tweaks and accessories

93 SPEND… TO SAVE

Why a bigger cash outlay can sometimes prove cost-effective

97 NOTEBOOK

Events, tips and tricks to help you get the most out of September

102 PRIZE DRAW Win a fabulous family holiday to Florida

106 BISCUIT TIN Bite-size reads to enjoy with a cuppa

38 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 September 2016 for a chance to win a Kenwood BlendXtract 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 / YOUTUBE `

The great cake off

We’ve been delighted to see the snaps of your Pimm’s layer cakes. Share your creations with us! #tescomagazine Something special for my hubby and father-in-law on Father’s Day – a hit with the whole family!

Annette Steed

Write in and win!

Tesco Food Family Living magazine, Cedar Communications, 85 Strand, London WC2R 0DW

Tell us about a great recipe or helpful tip you found in Tesco Magazine – the ‘Star letter’ will win a Kenwood Blend-Xtract Sport smoothie maker*.

tesco@tescomagazine.co.uk @Tesco facebook.com/tesco instagram.com/tescofood pinterest.com/tesco youtube.com/tesco

Spent this afternoon making something naughty.

It’s not all for me, I promise! Grainne Mears-Bullen

I made this for my mum’s birthday – it was so yummy!

Lisa Munn

Homemade Pimm’s layer cake for our bake sale for Compton Hospice. Lucy Smallwood-Rose

Chow down on that! I tried a different version of the Pimm’s layer cake…

Paul Reavey

LITTLE CHEFS STAR Getting my two daughters, aged two L E T T E R and five, to eat their veggies can be difficult.

I’ve always loved making the recipes in your magazine, but now I sit my daughters down to choose a few to try, and then we buy the ingredients. Not only do they love learning how to cook, but they never moan about eating their greens! Now I have two little chefs in the making, who love to eat everything they cook.

Stacy Gibson, Worcestershire PARTY PIECE I would like to say a huge thank you for your Roast salmon recipe [Rule the roast, June]. My role in my great nephew’s christening was to provide enough salmon for 40 people as part of a buffet, which needed to be easy to make and serve. Tesco magazine to the rescue! This recipe was so easy to follow and was a huge hit – one guest had eight pieces. It was great value, too.

Jackie Reeves, Warwickshire

MUST DASH As a medical student in the middle of exam season, Trolley dash never fails to provide respite. I love to cook after a hard day of study and the recipes are not only brilliant on a student budget but are time-efficient, too. I also value the nutritional information and guideline daily amounts that are given.

Niamh McSwiney, Gloucestershire GREEN GODDESS Thank you for the Salad leaves feature in your June issue. This year, I’ve grown lots of different lettuces for the first time, but I had no idea what to do with all of my healthy produce. Now we’re enjoying peppery rocket with homemade pizza, nutritious watercress soups and delicious dressings drizzled on our homegrown round lettuce. So thank you very much for the great ideas, Tesco magazine – thanks to you, nothing has gone to waste.

Louise Blackwell, Flintshire

Keep in touch with us on Twitter at @Tesco

07

in season INDULGE IN THE FL AVOURS OF EARLY AUTUMN WITH THESE FRESH AND VIBR ANT DISHES

Carrots

This colourful root vegetable is brilliantly versatile – it can be eaten raw or cooked, and is great in both sweet and savoury dishes.

Carrots were generally purple until the late 16th century, when the familiar orange variety we eat today was cultivated by Dutch farmers.

Try gently roasting them with thyme, then whizzing with chickpeas and tahini for an earthy twist on houmous.

* *

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CUMIN AND FENNEL H A S S E L B AC K C A R R OT S Serves 4 Takes 40 mins Cost per serve 34p 750g carrots, peeled, trimmed and cut into 10cm lengths 1 tsp cumin seeds, gently crushed 1 tsp fennel seeds, gently crushed 1 tbsp olive oil 1 tbsp honey 50g feta, crumbled ½ x 31g pack flat-leaf parsley, chopped

Find more great carrot recipes at tesco.com/realfood

1 Preheat the oven to gas 4, 180°C, fan 160°C. Carefully cut small widthways slits into each carrot length, stopping three-quarters of the way down. Continue along the length of the carrot to achieve a hasselback effect.

2 In a bowl, toss the carrots with the cumin, fennel, olive oil, honey and some seasoning.

Cook in the oven for 25-30 minutes, until crisped and golden.

3 Sprinkle with the feta and parsley to serve.

Each serving contains Energy

Fat

Saturates

550kJ 130kcal 7%

6g 9%

2g 16g 0·7g 12% 18% 12%

Sugars

of the reference intake. See page 104.

Carbohydrate 17g Protein 3g Fibre 7g

Salt

S e p t e mb e r h ar v e s t

Turkish figs With a jammy taste and a soft, chewy texture, the Turkish Black Bursa fig is famous for its size, colour and deliciously luscious sweetness.

Turkish figs are distinctive in appearance, with a dusky purple-brown skin, and vibrant red flesh inside.

Perfect baked into tarts or added to savoury salads, this versatile fruit is a gorgeous way to liven up a dish.

Figs don’t ripen after picking, so select plump fruits with unbroken skins.

Try them sliced into quarters and served on toast with ricotta, prosciutto and a drizzle of honey.

* * * *

BAKED FIG FOOL Serves 4 Takes 25 mins Cost per serve £1·91 8 fresh Turkish figs, quartered 1 tsp ground cinnamon 2 tbsp honey 190ml whipping cream 300g finest* Cornish custard 25g pistachios, roughly chopped

over the figs and cook in the oven for 15 minutes, until beginning to caramelise.

Remove and allow to cool slightly, before roughly chopping half of the baked figs.

2 In a bowl, beat the cream with an electric whisk until soft peaks start to form, then fold in the custard.

3 Divide the mixture evenly between serving glasses, layering with the chopped figs. To serve, top with the remaining baked figs and pistachios.

Each serving contains

1 Preheat the oven to gas 4, 180°C, fan 160°C. Put the figs on a baking tray lined with nonstick baking paper and dust with the cinnamon. Then drizzle the honey

Energy

1886kJ 453kcal 23%

Fat

Saturates

Sugars

Salt

35g 20g 27g 0·1g 50% 100% 30% 2%

of the reference intake. See page 104.

Carbohydrate 30g Protein 6g Fibre 5g

Find more great fig recipes at tesco.com/realfood

09

Red potatoes With their scarlet skins and golden flesh, finest* red potatoes are distinctive – look out for them in store.

There are more than 4,000 types of potato grown worldwide. Reds, farmed in the UK, are available all year.

A great all-rounder, reds have buttery, creamy flesh and are delicious roasted.

* *

R E D P OTATO A N D S AU S AG E B A K E Serves 6 Takes 55 mins Cost per serve 78p 1kg finest* red potatoes, thickly sliced 2 tbsp olive oil 12 chipolata sausages 2 Braeburn apples, cored and sliced into rounds 1 onion, cut into wedges ¼ x 30g pack sage, leaves picked For the glaze 200ml cider 1 tbsp grainy mustard 1 tbsp redcurrant jelly 2 sage leaves

with 1 tbsp oil. Season, then roast for 15 minutes.

2 Remove from the oven and add the sausages, apples, onion and sage.

Drizzle with the remaining oil and toss with a large spoon. Cook for another 30 minutes, or until golden.

3 Meanwhile, put the glaze ingredients into a pan and bring to a simmer. Cook for 10-12 minutes, until reduced and thickened.

Pour half the glaze over the mixture for the last 5 minutes of cooking.

Remove from the oven and drizzle with the remaining glaze to serve.

Each serving contains Energy

1 Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the potatoes on a large baking tray and drizzle

1546kJ 370kcal 19%

Fat

Saturates

Sugars

Salt

18g 6g 9g 0·8g 26% 29% 10% 14%

of the reference intake. See page 104.

Carbohydrate 41g Protein 10g Fibre 5g

Top glass The rich, fruity notes of French Malbec, £4·40, a bold, full-bodied red, pair well with the rustic flavours of this hearty bake.

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Find more great potato recipes at tesco.com/realfood

RECIPES HANNAH YEADON WORDS BRYONY BOWIE PHOTOGRAPHY ALEX LUCK FOOD STYLING SAL HENLEY PROP STYLING JENNY IGGLEDEN

S ep t e mb e r ha rvest

Leeks A member of the allium family alongside onions and garlic, leeks have a more subtle flavour and a slight sweetness when cooked.

To prepare, trim away the green top and root, and remove the outer layer. Cut in half lengthways, and rinse thoroughly to remove any soil.

Leeks pair well with delicate ingredients: try using them in place of onion as the base for a risotto.

* *

L E E K A N D C H I L L I PANCAKES W I T H S OY A N D S E S A M E D I P Serves 4 Takes 40 mins Cost per serve 62p 100g plain flour 75g ground rice or plain flour 2 eggs, beaten 1 tbsp olive oil, plus extra to brush 2 leeks (about 300g), finely sliced 1 garlic clove, finely chopped

1 red chilli, thinly sliced 2 tbsp chopped coriander, plus extra to garnish 2 tsp sesame seeds For the dipping sauce 1 red chilli, finely chopped 2 tbsp soy sauce 1 tsp sesame oil 2 tbsp rice wine vinegar 1 tsp sugar

1 Whisk the flour, ground rice, ¼ tsp salt, eggs and 200ml water into a smooth batter.

2 Heat 1 tbsp oil in a large nonstick frying pan. Cook the leeks over a low heat for 10-15 minutes, until softened. Add the garlic and chilli for the last minute of cooking, then stir into the batter along with the coriander.

3 Brush the pan with a little oil and put 4 separate tablespoons of the batter into the pan. Sprinkle the top of each with some sesame seeds. Cook the 4 pancakes over a medium to high heat for two minutes, then flip and cook for a further minute. Repeat with the remaining batter. There should be enough to make 16-20 pancakes.

4 To make the sauce, combine the chilli, soy sauce, sesame oil, vinegar and sugar in a bowl. Drizzle half over the pancakes and serve the remainder in a small bowl for dipping. Scatter with the remaining coriander to serve.

Each serving contains Energy

1204kJ 287kcal 14%

Saturates

Sugars

Salt

11g 2g 16% 10%

Fat

4g 4%

1·6g 27%

of the reference intake. See page 104.

Carbohydrate 39g Protein 9g Fibre 2g

Find more great leek recipes at tesco.com/realfood

11

Septembe r h arvest

Red grapes These sweet, antioxidant-rich fruits are grown in beautiful, fertile regions in Spain, Italy and Greece.

Grape skin and pips contain tannin, a calming ingredient also found in tea.

Thread onto skewers and dip in melted dark chocolate for an easy dessert.

* *

G R A P E A N D B R I E F L AT B R E A D S Serves 4 Takes 45 mins Cost per serve £1·42 200g self-raising flour, plus extra to dust 3 tbsp olive oil 125ml plain yogurt 1 tbsp rosemary, leaves finely chopped 300g Brie, sliced 400g seedless red grapes, halved ½ x 70g bag wild rocket 4 tsp balsamic glaze

1 Preheat the oven to gas 4, 180°C, fan 160°C. In a bowl, mix the flour with ½ tsp salt. Add 2 tbsp of the oil, the yogurt and the rosemary, then combine to make a dough. Knead with your hands until smooth, then roll into a sausage shape. Cut evenly into 4, then shape into balls. On a floured work surface, with a floured rolling pin, roll each ball into a 20cm-diameter circle.

2 Brush a large frying pan with a little of the remaining oil. Cook each flatbread for 2 minutes on each side, until charred.

3 Top each bread with Brie and grapes.

Cook in the oven for 8-10 minutes, until the cheese has melted and the grapes have softened. To serve, scatter with rocket and drizzle with balsamic glaze, then cut into 4 slices.

Each serving contains Energy

2626kJ 626kcal 31%

Fat

Saturates

Sugars

Salt

32g 16g 22g 2·1g 46% 78% 24% 35%

of the reference intake. See page 104.

Carbohydrate 66g Protein 22g Fibre 3g

Also in season...

Earthy swede tastes great with bacon – try this delicious side dish: tes.co/sweetandsourswede 12

Find more brilliant grape recipes at tesco.com/realfood

Which is your favourite ® Nesquik flavour?

Banana, Chocolate, or Strawberry?

Nesquik® is fortified with vitamin D to help support healthy bones, and iron and zinc which help cognitive functions* *Enjoy Nesquik as part of a family breakfast and balanced diet and lifestyle. ® Reg. Trademark of Société des Produits Nestlé S.A

Brassicas NUTRITIOUS AND VER SATILE , THESE AUTUMN GREENS VARY FROM STRONG AND BIT TER TO SWEET AND NUT T Y. HERE’S ALL YOU NEED TO KNOW ABOUT THEM

PREP

S T OR E

E N JOY

With cabbage, kale and sprouts, look for crisp, bright leaves, and remove any tough stalks or wilting outer leaves.

For broccoli and cauliflower, trim any woody stems and divide into florets.

Brassicas can be stored in the fridge, where they can be kept for up to a week. Most prefer a perforated bag to let air circulate, but broccoli should be stored in an airtight wrapper.

There are many ways to cook brassicas, but steaming will retain the most nutrients. Just don’t overdo it – overcooking will produce an unpleasant smell and a soggy texture.

RICHARD MOWBRAY, BRASSICA SUPPLIER Tell us about your job As the commercial director at TH Clements, a fruit and vegetable wholesaler, I act as the intermediary between our operation and Tesco.

I love the variety of my job: our crops, availability and demand are influenced by the changing weather, so no two weeks are the same. I also like cooking, so it’s always good to have great produce to take home from work!

How do you harvest the vegetables?

Most of our brassicas are harvested by hand. Our staff select the plants that are ready, and harvest them using large machetes. The one exception is sprouts, for which we use specialist machines that strip them from the stalks.

How do you prefer to eat brassicas?

For me, there’s nothing better than a good cauliflower cheese with some toasted breadcrumbs on top.

Do you have any cooking tips?

If you want brassicas to retain their vibrant colour, cook them with something slightly acidic, such as lemon juice.

Why are brassicas so popular now?

It’s simple: they’re tasty and good for you. They’re also high in vitamins – brassicas often have more vitamin C than oranges – and are getting lots of attention due to the trend for green smoothies.

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SPICED CAULIFLOWER STEAKS Serves 4 Takes 35 mins Cost per serve 87p 3 tbsp olive oil knob of butter 1 large cauliflower, outer leaves removed, cut into 4 x 1cm thick slices 1 tsp each ground cumin, coriander and smoked paprika 6 shallots, finely sliced 30g pine nuts, toasted 2 garlic cloves, finely chopped 1 tsp cumin seeds ½ lemon, zested and juiced handful chopped flat-leaf parsley steamed green beans and broccoli, to serve

1 Preheat the oven to gas 7, 220°C, fan 200°C. Heat 1 tbsp olive oil and half the butter in a large frying pan. Add 2 cauliflower slices and pan-fry for 2 minutes on each side. Mix together the ground spices. Dust the cauliflower slices on both sides with half the spice mix, season with salt and fry for another 1-2 minutes on each side until golden. Set aside on a nonstick baking sheet. Clean the pan with kitchen paper and repeat with the remaining cauliflower slices.

2 Roast the cauliflower for 10-15 minutes, until tender.

3 Meanwhile, add the remaining oil and the shallots to the pan and fry over

For more brassica recipes, visit tesco.com/realfood

a medium heat for 2-3 minutes. Add the pine nuts and fry for another 3-4 minutes, then add the garlic and cumin seeds and fry for another minute. Add the lemon zest and juice, then season.

4 Top the cauliflower with the shallots, pine nuts and chopped parsley, and serve immediately with the steamed green beans and broccoli.

Each serving contains Energy

868kJ 209kcal 10%

Saturates

Sugars

Salt

18g 4g 25% 18%

Fat

6g 7%

0·5g 9%

of the reference intake. See page 104.

Carbohydrate 9g Protein 6g Fibre 4g

WORDS BRYONY BOWIE RECIPE ANNA BURGES-LUMSDEN PHOTOGRAPHY GARETH MORGANS FOOD STYLING SAL HENLEY PROP STYLING JENNY IGGLEDEN

1

SAVOY C ABBAGE KALE

Vivid green kale is occasionally tinted with purple and has a nutty flavour. The smaller the leaves, the less bitter they will be, so pick little leaves if you prefer a milder flavour. Try adding shredded kale to stir-fries with ginger and chilli.

Va r i e ti e s

With its full-bodied, sweet taste and strong, robust texture, strong Savoy cabbage leaves are ideal stuffed with minced chicken or beef.

SPROUTS

This much-maligned little vegetable has a sweet, nutty flavour.

Choose small, bright green sprouts, and pull away any loose or yellowed leaves. Panfry them with pancetta and chopped garlic for a tasty side dish.

CAULIFLOWER

A firm texture and subtle, earthy flavour makes cauliflower one of the most adaptable brassicas. It tastes just as delicious roasted as it does griddled and served as a ‘steak’. To make cauliflower ‘couscous’, blitz in a food processor, then microwave on high for three minutes.

BLACK K ALE

BROCCOLI

Broccoli was first cultivated by the Romans. It has firm, vivid green florets and can be eaten raw as a crudité, or try roasting it with chopped garlic, chilli flakes, toasted cashew nuts and soy sauce.

Also known as cavolo nero, black kale is so called because of its dark green leaves. It still has a slightly bitter flavour, but it’s sweeter and more delicate than regular kale. Drizzle with olive oil, season and bake for 10 minutes for . home-made kale crisps.

Love your leftovers Use up surplus cauliflower to make this tasty prawn dish: tes.co/cauliflowerrice

15

what’s in store O U R PI C K O F S E P T E M B E R ’ S M O ST D E L I C I O U S F O O D A N D D R I N K S

LET’S DO BRUNCH Why not give your brunch an organic makeover this month? Try wilting Organic Spinach, £1·50/200g (75p/100g), and putting it on top of a toasted slice of Organic Brown Bloomer, 80p/400g (20p/100g). Top with a poached Organic Egg*, £1·80 for 6 (30p each), and serve with baked Organic Cherry on the Vine

Tomatoes £1·70/200g (85p/100g). Perfect for celebrating the Soil Association’s Organic September. For more details, see p97.

GREEN LIGHT For a healthy lunch or light evening meal, try Vegetable Spaghetti Salad with Spiced Coconut Dressing, £2·50/185g (£1·36/100g). It’s packed with edamame beans, spiralised carrot and courgette, and pumpkin seeds.

16

CORNER

Never worry about your ganache splitting again: just microwave a pot of Dr Oetker Easy Choc, £1·79/150g (£1·19/100g), and spread over your cake. Any leftovers can be reheated, too.

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

JOINT VENTURE The succulent Woodside Farms Gammon Joint, £4·49/1·3kg (£3·46/1kg), is perfect roasted with potatoes, carrots, parsnips and fresh herbs for a lovely Sunday lunch.

or people who are unwell – cook the eggs until the whites and yolks are solid

CHEAT’S

*If serving vulnerable groups – babies, toddlers, pregnant women, the elderly

FULL OF BEANS

Grab a biscuit, put your feet up and get into the spirit of International Coffee Day (1 October) with finest* Coffee, £2·99/227g (£1·32/100g), now all Fairtrade.

It’s available roast and ground or as whole coffee beans, in a range of flavours.

B e s t food bu y s EARN YOUR STRIPES

With the exciting new range of showstopping giant cupcakes, you really can have your cake and eat it! Far too large for one person, they’re great cut into slices and shared at parties. This Giant Milkshake Mash Up Cupcake, £10/16 servings (63p/serving) is inspired by the ‘freakshake’ trend: layers of chocolate cake topped with rich buttercream, chocolate and fudge pieces. What more could you want? Well, maybe the Pick and Mix or Red Velvet flavours, too...

YOU SAY POTATO

Snacking just got a whole lot more colourful with Terra Stripes and Blues, £2·80/110g (£2·54/100g), a delicious mix of candystriped beetroot, blue potato, ruby beetroot and sweet potato crisps.

TAKE

Try versatile Redmere Farms White Potatoes, £1·29/2·5kg (5p/100g), in a potato salad, or slice and bake in the oven to make crispy, golden wedges.

MEXICAN FAVE

If you’re inspired by our spicy Mexican spread on p26 but are short on time, Wahaca’s exclusive new Soft Taco Kit, £3·69/pack (available in fiery habanero achiote or tomato and smoky chipotle) is perfect for preparing a Latin American meal in minutes. And look out for the in-store Mexican Madness event – you’ll find great deals on products across stores until 20 September.

LIGHT FANTASTIC

Celebrate British Food Fortnight, 17 September to 2 October, with Rhubarb and Custard Lanterns, £1 for 2 (50p each). The classic sharp and creamy flavours, in rich, flaky pastry, are irresistible!

THE PROOF OF THE PUDDING…

For a luxury take on bread and butter pudding, bake four All Butter Pain Au Chocolat, £2/360g (56p/100g) . Slice each into three, put in an ovenproof dish and scatter with 50g chopped Dark Chocolate, 75p/150g (50p/100g). Add enough water to Ambrosia Deluxe Vanilla and Clotted Cream Custard, £1·29/400g (32p/100g), to make up to 400ml. Pour over the pastries and rest for 10 minutes.

Bake at gas 6, 200°C, fan 180°C for 30 minutes.

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

17

B e st food buys

back to school K I D S W I L L L OV E T H E S E F U N A N D N U T R I T I O U S I D E A S F O R L U N C H B OX E S A N D S N AC K S

SMOOTH TALK

SNACK ATTACK

Keep children energised without the added sugar.

Crunchy Apple Slices, £1/30g (£3·33/100g), and fresh Watermelon Fingers, 50p/90g (55p/100g) are great for munching on at any time. The Fruit and Veg Snack Pack, £2/330g (60p/100g), is perfect for lunchboxes – cucumber and red pepper batons are accompanied by a tangy sour cream and chive dip, while melon and pineapple fingers provide a refreshingly sweet finish.

FREE TIME Winning Free From Retailer of the Year for the second time, Tesco has now introduced two delicious new gluten-free sandwiches. Choose from the Chicken and Bacon Roll or the Egg Mayo Roll, £2·35 each. If your child is gluten-intolerant, they’re just the ticket for a tasty, fuss-free packed lunch.

18

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

FLOWER POWER

Make lunchtime more fun by turning your little one’s lunch into a playful Japanese bento box. To make ours (pictured above), cut Seeded Sandwich Thins, 80p/6 (13p each), into two flower shapes, fill with soft cheese and Cucumber, 42p each, and sit on a base of salad leaves. Cut out a circle of ham to place on top, putting the rest inside the sandwich. Accompany with Carrot Batons, £1/600g (17p/100g), blueberries and a halved strawberry.

Product spotlight

Babybel®’s range of heroes, the Super Cheese Mini Babybel®s, are a fun, nutritious way to liven up a lunchbox.

Choose from Original, Light or Cheddar, or try a Variety Pack, there’s a £1 discount coupon on page 3. Super Cheese Mini Babybel®s, £1·85/120g pack (£1·54/100g)

WORDS BRYONY BOWIE, KATE MOORE PHOTOGRAPHY ADRIAN LAWRENCE FOOD STYLING KATHY KORDALIS PROP STYLING JENNY IGGLEDEN

Made from a blend of crushed fruit and fruit juice, Happy Monkey Smoothies, £2·49 for four (62p each), are a great way to make sure that your kids get one of their five a day. Choose from two gorgeous flavour pairings: strawberry and banana or orange and mango.

*Nutrition claims are based on 100g, as per regulation (EC) No 1924/2006. † 28g (about 23 almonds). © 2016 Almond Board of California. All rights reserved.

15 ESSENTIAL NUTRIENTS. *

.

D O O G G IN K C A N S 'S THAT

With 160 good calories in a handful,† there’s no snacking worries at all.

ALMONDS. SNACKING GOOD.

Aut u mn da y s

WHATEVER THE WEATHER , BEING OUTDOORS MAKES YOU FEEL MORE ALIVE – LEARN TO EMBR ACE THE ELEMENTS AND YOU’LL BENEFIT ALL YEAR ROUND

iving in the UK, it’s hardly surprising we’re all obsessed with the weather. The problem that arises from this fixation on the meteorological is that it only takes one whiff of an ominous rain cloud and we scuttle back indoors. This matters, because spending time outdoors, even in less than perfect conditions, is hugely beneficial for all ages.

A wealth of research reveals it’s invaluable for health, develops life skills and helps us make the most of our days. As the leaves start to turn, it’s time to wrap up and embark on outdoor fun. Turn the page to discover a world of ideas for outside adventures…

For loads more outdoor inspiration, visit tescoliving.com

21

SAY HELLO TO NATURE S pending time in natural surroundings, whether it’s at city parks, in forests or at the beach, has been shown to have specific health and wellbeing benefits, from helping to reduce stress, anxiety and depression to boosting focus and creativity.

It can also help you to age more healthily and happily. Here’s how to get more of the natural world into your everyday life.

Attract wildlife Tempt creatures into your garden: construct a small shelter for hedgehogs or grow plants that appeal to caterpillars.You could even sign up for tailored advice courtesy of rspb.org.uk/personalplan – you’ll receive tips based on how much time you have, your location and the type and size of your outdoor space. Then sit back and enjoy your new garden pals.

TUNE IN It’s been shown that just a fiveminute walk in a park, garden or other green space, boosts your mood and self-esteem. For maximum benefits, pay careful attention to your surroundings – listen for birdsong, crunch through the leaves and be aware of the wind on your face.

It will help you feel immersed in the experience.

Borrow a pet Love animals but not able to commit to a pet? Sign up to a pet-matching network, designed to introduce animal lovers to owners in need of pet-sitting services. Minding a dog means regular walkies – the perfect excuse to get a blast of fresh air. Visit borrowpets.com or borrowmydoggy.com for information.

When grown from local seed, trees not only flourish, but also help to restore and beautify urban and rural areas. Thanks to the Tree Council’s seed gathering season, from 23 September to 23 October, it’s easy to get involved. This year’s festival has a special focus on foraging for autumnal berries, nuts and fruit.

To find your nearest event (and for a list of dos and don’ts) visit treecouncil.org.uk.

22

For loads more outdoor inspiration, visit tescoliving.com

Change it up With a few

daily adjustments, you can create opportunities to connect with nature on a regular basis. For instance, walk barefoot in your garden to feel the grass between your toes, swap a treadmill session for a run outside, or simply sit on a park bench at lunchtime and look up. For more ways to get close to nature, find free tips from the We Are Wildness University – visit learn.wearewildness.com/ courses and click on ‘How to live wild’.

Aut u mn days

WIN OVER THE KIDS

O

utdoor play can help children develop valuable life skills, as seen clearly at nursery ‘forest schools’, where pupils spend their days outside, all year round. This Scandinavian trend is spreading fast in the UK, with a number of forest nursery schools already open. ‘By playing outdoors, they gain resilience, independence and confidence, and develop curiosity and creative problemsolving skills,’ says Leanna Barrett, co-founder of Little Forest Folk (littleforestfolk.com) in south London. Experts also recommend woodland learning sessions for junior and secondary-school students. Try Leanna’s tips to encourage kids to play outside, come rain or shine.

Dress the part

Create games ‘Put

objects in your garden to trigger curiosity,’ says Leanna. ‘Corner off a section of the garden for a mud kitchen and provide wooden spoons, old pallets and tools; or create a water wall by tying old guttering and pipes to a fence and giving kids a bucket to pour water into them.

You may need to show children these games first, but soon they’ll gravitate towards them automatically and begin to invent their own.’

‘As long as children stay dry and warm, they’re usually happy rolling around in mud and sitting in puddles,’ says Leanna. She suggests waterproof dungarees (or trousers for older kids), jackets, light gloves (so they can still use their fingers), lots of thin layers that can easily be peeled off, and a sturdy pair of wellies.

Whether you’re a grandparent, aunt, uncle or parent, children need to see you enjoying the outdoors in all weathers. ‘Let them see “bad” weather as an opportunity rather than an obstacle,’ says Leanna. ‘Help them realise that rain, wind and snow don’t matter. Next time it pours over the weekend, take them out and let them see you dancing in the rain.’

WORK THE SEASON The elements present many opportunities for play and learning. Leanna suggests: ‘Collect and measure rainwater; pick up ice formed on puddles and see where it melts fastest – in the shade, in the sun or in a container; fly kites on windy days; and make snow sculptures in winter. Encourage kids to observe how the environment changes with the seasons.’

Find ideas and inspiration Whether you have 10 minutes or a whole day to spend outside, you’ll find plenty of suggestions for activities at thewildnetwork.com, from ‘collecting’ smells to rainy-day painting. There’s even an app for when you need instant inspiration.You can also find free printable games at tes.co/natureprints.

For loads more outdoor inspiration, visit tescoliving.com

23

LOVE URBAN HOTSPOTS

R

esearch has found that even if you live in a polluted area, outdoor exercise is still good for you. In a city with average levels of pollution, physical activity remains beneficial for up to seven hours of cycling or 16 hours of walking per day! So there’s nothing stopping you if you live or work in a more urban area.

Seek out green Nature’s never far away. Find your closest outdoor space at gov.uk/find-your-localpark, discovernorthernireland.com, or mypark.scot. Locate a community garden or city farm near you at farmgarden.org.uk.

Find out how to make a vertical garden at home at tes.co/smartgarden.

Explore the nation’s waterways – more than 2,000 miles of canals and rivers flow through England and Wales alone. Find out more at canalrivertrust.org.uk, www.nidirect. gov.uk/articles/waterways or scottishwaterwaystrust.org.uk.

SWAP SCREEN TIME UK adults spend nearly half their day looking at screens, while research suggests that the biggest struggle for parents is limiting their children’s technology-based activities.

Try a rule that everyone sticks to – for example, three times a week, ditch 20 minutes of screen time to head outdoors, or just walk around the block.

24

Stay active Far from being a barrier to outdoor activity, cities offer many opportunities for organised exercise.

Try out the popular British Military Fitness classes, now available in more than 100 outdoor locations in the UK (britmilfit.com). You could also take advantage of seasonal pursuits, such as outdoor crazy golf and winter ice rinks.

Best foot forward

Simply being outside is invaluable for health. You can still soak up enough sun to make vitamin D in September, whether or not you’re surrounded by nature. In the winter, getting daylight is important for emotional wellbeing, especially if you suffer from Seasonal Affective Disorder (SAD).

Take advantage of urban areas, too – the jogging landscape may not be as pretty as a park, but it might be a good deal less crowded.

Aut u mn days

WEATHERPROOF YOUR LIFE

T

here’s no such thing as bad weather – just the wrong clothing! The right gear can certainly help, but so can the right mindset.

Reinvent yourself Be prepared Being comfy is essential to enjoying time outside. And there’s more to it than wrapping up and taking a brolly. ‘Go for thin, loose-fitting layers,’ says Neil. ‘Light cotton trousers, a waterproof jacket and suitable shoes are ideal.’

WORDS AVIVA ATTIAS PHOTOGRAPHY GETTY, PLAINPICTURE/NARRATIVES/EMMA LEE, PLAINPICTURE/LUBITZ + DORNER ILLUSTRATIONS KATE WILSON

KEEP IT UP Think of the opportunities you’re giving your kids by letting them play, learn and make memories outside.

Leanna and Neil each agree that climbing trees has taught their children to assess risks (‘How far can I safely climb? How do I get down?’) and learn about success and failure.‘Use the joy on your child’s face as an incentive,’ says Leanna.

Make the most of being outside by visiting one of the many events or festivals happening in the next few weeks…

‘Be brave, step outside your comfort zone, and tell yourself you’re going to do things differently,’ says Neil Sinclair, ex-commando and father of three.

In practice, this means tweaking your plans if the weather turns, rather than cancelling altogether.

‘It may feel unnatural at first, but you’ll enjoy it once you’re out.’

Try these clever tweaks to get the most out of your best-laid plans:

have both indoor and outdoor options to enjoy should the weather not be to your liking?

Woodland adventures ‘Stick to the outing, but be mindful of certain activities,’ says Neil, also the author of Commando Dad (Summersdale, £10·99). ‘Treeclimbing is not wise in the rain.’

Running in the rain ‘Consider changing your route if you know your usual path will be filled with slippery leaves, and make sure your trainers have a decent tread,’ says Neil.

Park it Even torrential downpours can quickly pass, and your local park may have shelters. Why not visit a National Trust property (nationaltrust.org.uk), so that you

Sing and dance Since when has rain and mud stopped festivalgoers having a good time? Stay savvy with waterproofing tips at tes.co/rainyfestivals.

Totally Thames, The Enchanted Forest, Food and Drink Festival, 1-30 September, 29 September23 SeptemberLondon 30 October, Scotland 2 October, York The river comes to Treat your senses Watch cookery life with a month of with this unique sound demonstrations, browse free events, including and light experience in market stalls, and have open days, art, family the autumn splendour a great family day out fun, talks, walks and of Faskally Wood with more than 250 plenty of boats. in Perthshire. attractions to enjoy. thamesfestival.org enchantedforest.org.uk yorkfoodfestival.com

Ocean City Festival, 11-25 September, Plymouth Observe marine wildlife up close, hop in a kayak, catch a film at the open-air cinema, or just enjoy the fresh sea breeze. oceancityfestival.co.uk

For loads more outdoor inspiration, visit tescoliving.com

25

tht now o H rig OOD X IC A N F E M , Y R U S LY F IE YO U R D E L IC IO , SO GE T D N E R T J OY ON ER TO EN IS B A N G V O E L P R IT E P E O FECT FO F AV O U R ST – PE R A E F G A R IN N IN G T H IS S H MER EVE M U S E T A LA

26

W e e ke nd

27

Spicy quesadillas

Frijoles (top) and Blackened corn and smoked tomato salsa

Chilli-infused tequila sunrise

Braised pork tacos

Perfect partners Wahaca Tomatillo Salsa, £1·79/200g, (90p/100g) Made using fiery serrano chilli peppers, this salsa from Mexican streetfood specialist Wahaca is a great way to add a delicious kick to any dish.

Spanish Garnacha Rosé 2015, £4·30 This zingy rosé, bursting with strawberry and raspberry notes, will temper the chilli heat of your Mexican feast and bring the spices to life – and it’s perfect for sipping alfresco, too.

W e e ke nd S P I CY Q U E S A D I L L A S

FRIJOLES

Serves 6 Takes 25 mins Cost per serve £1·12

Serves 6 Takes 25 mins Cost per serve 43p

2 tbsp olive oil 1 tsp dried cumin ½ tsp dried chilli flakes 1 tsp dried oregano 1 aubergine, cut lengthways into 1cm thick slices 1 small red onion, sliced 6 corn tortilla wraps 2 tbsp soured cream, to serve 100g mature Cheddar, grated Mexican chilli sauce (optional) For the guacamole 3 ripe avocados 8 cherry tomatoes, chopped 1 garlic clove, crushed 1 tsp ground cumin 1 lime, juiced 1 tsp smoked paprika handful chopped coriander, plus extra to serve

1 tbsp olive oil knob of butter 1 large onion, finely chopped 2 garlic cloves, finely chopped ½ tsp chilli flakes 2 x 400g tins black beans in salt water, drained and rinsed 250ml vegetable stock 2 tbsp soured cream 60g feta cheese, crumbled chopped parsley chopped red chilli

1 To make the guacamole, mash the avocados with a fork, season, then mix in a bowl with the remaining ingredients.

2 Preheat the oven to gas 4, 180°C, fan 160°C and heat a griddle pan over a high heat. Mix the oil, dried spices and ½ tsp salt. Brush half over the aubergine and griddle for 5 minutes on each side until tender and charred; put in the oven. Brush the onion with the remaining spiced oil and griddle for 5 minutes. Remove the aubergine and cut into chunks.

3 Top half the tortillas with 2-3 tbsp guacamole, soured cream, aubergine and onion. Sprinkle with the cheese, then sandwich each firmly with a second tortilla.

4 In a large frying pan, over a high heat, dry-fry the tortillas one at a time, for 1 minute on each side. To flip, hold a plate over the pan and invert, then gently slide the tortilla back in. Once cooked, slide onto a board, cut into wedges and serve with any remaining guacamole and the chilli sauce, if using.

Each serving contains Energy

1611kJ 387kcal 19%

Fat

Saturates

Sugars

Salt

27g 9g 39% 45%

5g 5%

1·7g 29%

of the reference intake. See page 104.

Carbohydrate 27g Protein 10g Fibre 2g

1 Heat the oil and butter in a sauté pan and soften the onion, garlic and chilli flakes for 10-12 minutes, stirring occasionally.

2 Stir in the black beans and pour in the stock. Cook gently for 10-12 minutes, until the stock has reduced and the beans are soft.

3 Remove from the heat and mash until smooth. Fold through the soured cream and some seasoning.

Top with the crumbled feta, herbs and chilli. Serve immediately.

Each serving contains Energy

552kJ 133kcal 7%

Saturates

Sugars

Salt

8g 4g 11% 18%

Fat

3g 3%

1·0g 16%

of the reference intake. See page 104.

Carbohydrate 9g Protein 6g Fibre 5g

B L AC K E N E D CO R N A N D S M O KY TO M ATO SA L SA Serves 6 Takes 25 mins Cost per serve 61p 2 x corn on the cob 1 tsp olive oil, plus a little for brushing 1 x 220g pack vine cherry tomatoes, halved ½ tsp smoked paprika ½ red chilli, seeded and diced ½ red onion, finely chopped 1 lime, juiced ½ x 31g pack fresh coriander, leaves picked and chopped tortilla chips, to serve

1 Preheat the oven to gas 4, 180°C, fan 160°C. Heat a griddle pan and brush the corn with a

little oil. Griddle for 15-20 minutes, turning occasionally, until charred and tender. Remove the kernels carefully by standing the cob firmly on a chopping board and running a sharp knife downwards.

2 Meanwhile, toss the tomatoes in the oil and paprika; season.

Roast in the oven for 15 minutes.

Remove and set aside to cool.

3 In a bowl, mix the charred corn, tomatoes, chilli, red onion, lime juice and coriander; season. Serve with tortilla chips, for scooping.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

199kJ 47kcal 2%

2g 3%

<1g 2%

2g 2%

0.2g 3%

of the reference intake. See page 104.

Carbohydrate 6g Protein 1g Fibre 2g

CHILLI-INFUSED TEQUILA SUNRISE Serves 6 Takes 15 mins, plus infusing time Cost per serve £1·89 100g granulated sugar 1 red chilli, halved lengthways 300ml tequila 1ltr smooth freshly squeezed orange juice 6 tsp grenadine syrup For the garnish 6 orange slices 6 red chillis (optional)

1 Put the sugar in a medium saucepan with 100ml water and the chilli. Stir over a medium heat to melt the sugar; bring to the boil. Immediately remove from the heat and leave for at least 1 hour to cool and infuse.

2 Half fill a large serving jug with ice cubes. Add the tequila, orange juice and sugar syrup, removing the chilli. Mix well and leave to chill for 5-10 minutes.

3 Put an orange slice into 6 highball glasses or tumblers, skin resting against the glass. Strain the sunrise mix into the glasses, then pour over the grenadine syrup. Garnish with a red chilli.

Each serving contains Energy

Fat

Saturates

1057kJ 251kcal 13%

0g 0%

0g 0%

Sugars

Salt

36g <1g 40% 0%

of the reference intake. See page 104.

Carbohydrate 38g Protein 1g Fibre <1g

B R A I S E D P O R K TAC O S Serves 6 Takes 3-3½ hours Cost per serve £2·43 1 ancho chilli 1·8kg boneless pork shoulder 2 tsp smoked sweet paprika 2 tsp dried oregano 30ml vegetable oil 3 garlic cloves, peeled and bruised with the side of a knife 1 white onion, thickly sliced 200ml tequila-flavoured beer 100ml fresh orange juice 1 red onion, finely sliced 3 limes, 2 juiced, 1 cut into wedges 12 mini tortilla wraps, warmed small bunch coriander, leaves picked 100g radishes, finely sliced sliced jalapeños, to serve soured cream, to serve

1 Preheat the oven to gas 4, 180°C, fan 160°C. In a bowl, rehydrate the chilli by covering with boiled water. Set aside for 10 minutes, then roughly chop.

2 Remove the string from the pork and unroll. Mix the paprika, oregano and 1 tsp salt, then rub over the pork thoroughly. Heat the oil in a large frying pan. Add the pork and brown both sides.

3 Transfer the pork to a large roasting tin. Add the garlic, chilli, white onion, beer and orange juice. Bring to the boil, cover and cook in the oven for 2½-3 hours, basting every 40 minutes. Uncover for the final 30 minutes. The pork should be very tender.

4 Meanwhile, in a small bowl, mix the red onion with the lime juice and a pinch of salt and set aside for 20 minutes. Drain.

5 Remove the pork, discard the skin, fat and chilli, then shred into small pieces. Coat in the cooking juices, then serve in the warmed tortillas with the pickled onion, coriander, radishes, jalapeños, soured cream and lime wedges.

Each serving contains Energy

2513kJ 597kcal 30%

Saturates

Sugars

Salt

19g 5g 26% 24%

Fat

5g 6%

1·5g 25%

of the reference intake. See page 104.

Carbohydrate 41g Protein 68g Fibre 4g

For more Mexican recipes, visit tesco.com/realfood

29

Top tip

Week end Serves 6 Takes 30 mins, plus cooling Cost per serve 50p 125g granulated sugar 100g unsalted butter, chilled and cubed 175g plain flour 1 tsp baking powder 1 egg 1ltr vegetable oil For the chilli-chocolate sauce 110g 45% dark chocolate, broken into pieces 2 tsp golden syrup 110ml double cream ½ tsp chilli flakes, plus extra to garnish ¼ tsp ground cinnamon

If you prepare the dough

1 Put 75g of the sugar on a plate and set aside. Put the remaining sugar, butter and 250ml cold water in a medium saucepan with a pinch of salt. Over a medium heat, stir the mixture constantly until the butter is melted, then bring to the boil. Remove from the heat, then add the flour and baking powder. Beat well until combined. Add the egg and beat until glossy and smooth. Spread the mixture onto a plate and leave to cool for 10 minutes.

early, you can chill it for 2 Meanwhile, when it takes 60 up to 4 hours. Just cook make the seconds to brown. for a minute longer chocolate 4 Meanwhile, line a and serve warm. sauce by large baking tray with combining the nonstick baking paper. dark chocolate, syrup Attach a star nozzle to a large and double cream in a medium piping bag, then spoon the pan over a low heat. Stir until the cooled dough into the bag. chocolate has melted and a 5 Once the oil is hot enough, glossy sauce has formed. Add the pipe 3 x 12cm strips of dough chilli and cinnamon, then remove vertically into the oil, pinching the from the heat. Keep warm. end of each strip to release. Cook 3 Pour the oil into a large, deep for 2-3 minutes, gently turning sauté pan (25cm x 7cm) and heat once with a slotted metal spoon. to 180°C. If you don’t have a 6 Once cooked, remove from the digital thermometer, you can test pan using a slotted spoon and the oil by putting in a chunk of transfer to the baking tray to bread; the temperature is right drain. Leave for 1-2 minutes, then roll in the remaining sugar to serve. Continue until you have made 18 churros in all.

7 Garnish the chocolate sauce with chilli flakes. Serve the warm churros in a dish alongside the sauce for dipping.

Each serving contains Energy

2477kJ 594kcal 30%

Fat

Saturates

Sugars

Salt

41g 19g 35g 0.2g 59% 95% 39% 4%

of the reference intake. See page 104.

Carbohydrate 55g Protein 5g Fibre 1g

In flavour

For more Mexican inspiration, check out 10 of our favourite recipes at tes.co/marvellousmexican 30

RECIPES BREN PARKINS-KNIGHT, LUCY O’REILLY PHOTOGRAPHY GARETH MORGANS FOOD STYLING EMMA JANE FROST PROP STYLING LUIS PERAL

CHURROS WITH C H I L L I - C H O CO L AT E D I P

PROMOTION

Safe spenders REL A X – YOU C AN LOCK AWAY YOUR HOLIDAY C A SH ON AN E A SY AND SECURE PREPAID TR AV EL MONEY C ARD

B

ooking a holiday can be lots of fun, flicking through pages filled with pictures of sunset dinners and exciting attractions. But you don’t want to have to worry about overspending while you’re away enjoying yourself.

That’s where the Multi-currency Cash Passport™ can help. It’s a prepaid travel money card that’s a great alternative to cash, meaning you don’t have to worry about carrying around piles of currency.

Just pop into your local Tesco Travel Money bureau, with valid ID, and pick one up. There’s a simple application process and you can load your new card straight away.

It works like a debit card, meaning you can budget for a trip, and won’t get any nasty shocks on your return.

You can load your card with British pounds, euros, South African rand or US, Canadian, Australian or New Zealand dollars,

5384

Cash countdown VALID THRU

and with anything from £50 to £5,000. If you want to move money between currencies, just register your card online at multicurrencycashpassport.com and follow the simple steps.

The Multi-currency Cash Passport gives you peace of mind.

The card is Chip and PIN protected, offers a safer alternative to cash and lets you view transactions online. It isn’t linked to your bank account – so, if your card gets into the wrong hands, the money in your account will be safe. Combined with 24/7 card support, it means that when you’re next abroad, money can be the least of your worries.

FOUR REASONS TO CHOOSE THE MULTI-CURRENCY C ASH PASSPORT

1 2 3 4

It’s prepaid, to help you budget effectively. oad it with up to seven L different currencies, with a locked-in exchange rate.

Chip and PIN protection for added security. se it just like a debit U card at millions of locations worldwide.

Get sorted Visit your Tesco Travel Money bureau today

Brought to you by Tesco Bank Tesco Travel Money is provided by Travelex. Multi-currency Cash Passport is issued by R. Raphael & Sons plc, pursuant to license by MasterCard International Inc. MasterCard® is a registered trademark of MasterCard International Incorporated. R. Raphael & Sons plc is a UK bank authorised by the Prudential Regulatory Authority and regulated by the Financial Conduct Authority and the Prudential Regulatory Authority (registration number 161302) and is permitted to issue e-money. Head office and registered office at 19-21 Shaftesbury Ave, London, W1D 7ED, company registration number 01288938.

Travel Money

Win a trip to The Big Apple.

Pick up and load a new Multi-currency Cash Passport™ or reload one with £250 or more at any Tesco Travel Money Bureau and we’ll automatically enter you into the draw to win a Priceless Cities trip to New York.

Offer valid until 11th October 2016.

See additional terms and conditions below.

Pop into a Tesco Travel Money Bureau for more details.

5384 VALID THRU

The Priceless Cities prize consists of: • Two return economy flights from London to New York • Two nights 4* hotel sharing twin/double room • Breakfast each day • 5-course tasting menu • Comprehensive travel insurance • £250 spending money (loaded onto your Multi-currency Cash Passport in US Dollars)

Brought to you by Tesco Bank Additional terms and conditions Open to all UK residents aged 18 or over, except employees of the Promoter, Travelex or their immediate family members, or anyone directly connected with the planning or administration of the prize draw. If you live in Northern Ireland, you can enter without having to purchase anything. Just take a look at the full terms and conditions for more information. The winner will have to provide a valid ID in the form of a passport or driver’s licence and proof they have an active Cash Passport™. For full terms and conditions visit the Tesco Travel Money Bureau or tescobank.com/travel-money/buy-in-store.

Promoter: MasterCard Prepaid Management Services, Access House, Cygnet Road, Peterborough PE7 8FJ. Tesco Travel Money ordered in store is provided by Travelex Agency Services Limited. Registered No. 04621879. Registered Office: 4th floor, Kings Place, 90 York Way, London N1 9AG. Multi-currency Cash Passport™ is issued by R. Raphael & Sons plc, pursuant to license by MasterCard International Inc. MasterCard® is a registered trademark of MasterCard International Incorporated. R. Raphael & Sons plc is a UK bank authorised by the Prudential Regulatory Authority and regulated by the Financial Conduct Authority and the Prudential Regulatory Authority (registration number 161302) and is permitted to issue e-money. Head office and registered office at 19-21 Shaftesbury Ave, London W1D 7ED, company registration number 01288938.

S

mall WONDERS

Mini lemon meringue cupcakes

YOU ’ LL BE T H E STA R BA K E R AT A N Y A F T E R NOON T E A W I T H T H E SE M I N I AT U R E – A N D COM PLE T E LY I R R E SI ST I BLE – T W I ST S ON C L A SSIC T R E AT S

Battenberg macarons

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Find more delicious bakes at tesco.com/realfood

Bakewell cookies

R e tr o b ak i ng Mini Eton mess cheesecakes

B L AC K F O R E ST VIENNESE WHIRLS Makes 12 (freeze un-iced biscuits only) Takes 1 hour, plus chilling Cost per serve 28p 250g unsalted butter, softened 50g icing sugar, sifted 250g plain flour, sifted 60g cornflour, sifted ½ tsp vanilla extract 200g dark chocolate, broken into pieces For the filling 100g unsalted butter, softened 200g icing sugar, sifted ½ tsp vanilla extract 100g morello cherry conserve

Black Forest Viennese whirls

1 Heat the oven to gas 5, 190°C, fan 170°C. Line and grease 2 baking trays with nonstick baking paper.

2 In a food processor, blend the butter, icing sugar, plain flour, cornflour and vanilla extract until smooth. Spoon into a piping bag fitted with a large open star nozzle and pipe 24 rosettes, 4cm wide, leaving space for spreading.

3 Transfer to the oven to bake for 10-12 minutes, or until lightly golden and firm to the touch.

Leave to cool on the trays for 5 minutes before transferring to a cooling rack to cool completely.

4 Put the broken chocolate in a heatproof bowl over a pan of barely simmering water. Melt slowly for 3-4 minutes, then stir gently until smooth. Cool slightly, then dip each biscuit halfway into the chocolate, coating the front and back. Return to the trays, then put in the fridge for 10 minutes.

5 Meanwhile, make the filling.

Beat the butter, icing sugar and vanilla until light and fluffy. Spoon into a piping bag fitted with a large open star nozzle.

6 Spread ½ tsp conserve over half the biscuits then pipe with a thin, even layer of buttercream. Sandwich together with another biscuit, continuing until you have 12 whirls.

Each Viennese whirl contains Energy

2122kJ 509kcal 25%

Fat

Saturates

Sugars

Salt

32g 19g 32g <0·1g 45% 93% 36% 0%

of the reference intake. See page 104.

Carbohydrate 54g Protein 4g Fibre 3g

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R etro b aking M I N I E TO N M E S S CHEESECAKES Makes 12 Takes 40 minutes, plus chilling Cost per serve 45p 1 tbsp vegetable oil 75g unsalted butter, melted 150g digestive biscuits, crushed 50g icing sugar 400g cream cheese 100ml double cream 1 tsp vanilla extract 16 mini meringues, crushed For the topping 200g strawberries, hulled and sliced 3 tbsp forest fruits coulis

1 Lightly grease a 12-hole silicone muffin tray with the oil.

Put the butter and digestives in a bowl and mix well to combine, then divide evenly between the muffin holes, pressing down flat with the back of a teaspoon.

2 With an electric whisk, beat the icing sugar, cream cheese, cream and vanilla extract. Fold in ¾ of the crushed meringues.

3 Spoon the cheesecake mixture evenly onto the biscuit bases and smooth the tops with the back of a spoon. Transfer to the fridge to set for at least 2 hours.

4 Run a knife around the edge of the cheesecakes to help ease them out. Smooth the edges with a palette knife, then top with the strawberries and the remaining crushed meringues. Drizzle with the coulis to serve.

Each cheesecake contains Energy

Fat

1470kJ 354kcal 18%

Saturates

Sugars

Salt

29g 17g 15g 0·5g 42% 85% 17% 8%

of the reference intake. See page 104.

Carbohydrate 21g Protein 3g Fibre 1g

Top tip Paste or gel food colouring is perfect for baking macarons as a small amount produces a vibrant colour. Avoid using liquid colouring, as it will make the mixture too runny to pipe evenly.

B AT T E N B E R G M AC A R O N S Makes 24 Takes 1 hr 15 mins, plus cooling Cost per serve 23p 250g ground almonds 350g icing sugar 6 egg whites 170g caster sugar pink and yellow gel or paste food colouring For the filling 150g salted butter, softened 100g icing sugar, sifted 1 tsp almond extract 75g strawberry jam

1 Preheat the oven to gas 2, 150°C, fan 130°C. Line 2 baking trays with nonstick baking paper. Whizz the almonds and icing sugar in a food processor until fine. Set aside.

2 Whisk the egg whites to soft peaks, then gradually whisk in the sugar, until glossy.

3 Sift the almond mixture over the egg whites and fold in with a large metal spoon. Spoon half the mixture into a second bowl.

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Find more delicious bakes at tesco.com/realfood

Taking care not to knock out any air, stir a drop of pink colouring into one bowl and a drop of yellow into the other. Spoon each mixture into a piping bag fitted with a 1cm nozzle. Pipe 2·5cm rounds onto the lined trays. Make 24 macaron halves of each colour.

4 Tap the baking trays to release any air bubbles. Set aside for 30 minutes, or until the rounds are no longer sticky when touched. Bake in the oven for 10-12 minutes, then set aside to cool completely.

5 Meanwhile, make the filling.

Whisk the butter, icing sugar and almond extract, until light and fluffy. With a spoon, spread a thin layer of jam onto each yellow half.

Then, using a small palette knife or a piping bag, top with a thin layer of buttercream. Sandwich with the pink macarons. Chill until ready to serve..

Each macaron contains Energy

1038kJ 248kcal 12%

Fat

Saturates

Sugars

Salt

13g 4g 30g 0·2g 19% 20% 33% 3%

of the reference intake. See page 104.

Carbohydrate 30g Protein 4g Fibre 0g

MINI LEMON MERINGUE CUPCAKES Makes 12 (freeze un-iced sponge only) Takes 45 mins, plus cooling Cost per serve 26p 100g unsalted butter 100g caster sugar 2 eggs 100g plain flour ¾ tsp baking powder ¼ tsp salt 1 lemon, zested and juiced ½ tsp Sicilian lemon extract For the icing and topping 200ml double cream 25g icing sugar, sifted 150g lemon curd 12 mini meringues

1 Preheat the oven to gas 4, 180°C, fan 160°C. Line a muffin tin with 12 mini silicone cupcake cases.

2 In a mixing bowl, whisk the butter and sugar together until

B A K E W E L L CO O K I E S Makes 18 Takes 45 mins, plus cooling Cost per serve 22p 150g caster sugar 200ml sunflower oil 2 eggs 1 tsp almond extract 350g plain flour 1 tsp baking powder ½ tsp ground cinnamon ½ tsp salt 100g ground almonds For the icing and topping 150g morello cherry conserve 75g flaked almonds, toasted 75g icing sugar, plus extra to dust 8 glacé cherries, halved

1 Heat the oven to gas 4, 180°C, fan 160°C. Line 2 large baking trays with nonstick baking paper.

2 Beat the sugar, oil, eggs and almond extract until combined.

Sift in the flour, baking powder, cinnamon and salt. Then stir in the ground almonds until the mixture is just combined.

38

light and fluffy. Add the eggs one at a time, beating well. Sift in the flour, baking powder and salt.

Add the lemon zest, juice and extract; fold to combine.

3 Spoon the mixture evenly into the cupcake cases. Bake for 16-18 minutes, until risen and springy when pressed. Remove from the oven and leave to cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

4 To make the icing, whisk the cream to soft peaks in a bowl before combining with the icing sugar. To serve, spoon a heaped teaspoon onto each cupcake, then top with a little lemon curd and a mini meringue to finish.

Each cupcake contains Energy

1178kJ 282kcal 14%

Fat

Saturates

Sugars

Salt

18g 10g 23g 0·2g 25% 51% 25% 4%

of the reference intake. See page 104.

Carbohydrate 30g Protein 3g Fibre <1g

3 Roll heaped tbsps of the dough into even balls and put on the lined baking trays, leaving enough space between each ball for spreading. Gently flatten each one with the palm of your hand.

4 Bake for 14 minutes, or until puffed and golden. Leave to cool on the trays for 5 minutes before transferring to a wire rack.

5 Once completely cool, spread a teaspoon of cherry conserve over each biscuit. Then scatter with the toasted almonds.

6 To make the icing, mix the icing sugar with 2-3 teaspoons of cold water, until you have a thick but runny paste. Drizzle over the biscuits and top with half a glacé cherry and a dusting of icing sugar.

Each cookie contains Energy

1308kJ 312kcal 16%

Fat

Saturates

Sugars

Salt

17g 2g 19g 0·2g 25% 10% 21% 3%

of the reference intake. See page 104.

Carbohydrate 36g Protein 5g Fibre 1g

Find more delicious bakes at tesco.com/realfood

Sweet somethings Find loads more tempting cupcake and muffin recipes at tes.co/cupcakegallery

RECIPES AND FOOD STYLING MIMA SINCLAIR PHOTOGRAPHY TOBY SCOTT PROP STYLING LUIS PERAL

R etro X xxxxxx xxxxx b aking

PROMOTION

Keep it sweet CUT DOW N ON C ALORIES BY SWAPPING TO A SW EETENER THAT HA S THE CRUNCH AND SW EETNESS OF RE AL SUG AR

L

ike a hint of sweetness in your tea or coffee? Enjoy baking goodies for the family? If so, maybe you’re not so keen on the extra calories that using sugar involves. Luckily, Canderel Sugarly, £3/275g (£1·09/100g), is about as close as you can get to the real thing – with zero calories. What’s more, there’s no compromise on taste or texture, as it’s deliciously sweet, with the crunchy, granular feel of real sugar.

Use it throughout the day to replace sugar, whether you’re sprinkling it over fruit and cereals, following a recipe, or adding it to a hot drink. A regular coffee with two teaspoons of sugar, for example, has 40 calories. By making just one smart swap every time you fancy a cuppa, and switching the sugar for Canderel Sugarly, you’ll reduce your calorie intake and help maintain a balanced diet – without losing the sweetness you love.

Try making this cheesecake, and discover the sweet taste of Canderel Sugarly for yourself.

Top tip

Try it with other fruit, when in season, such as raspberries or strawberries.

L E M O N A N D B LU E B E R RY CHEESECAKE Serves 10 Takes 20 mins, plus chilling Cost per serve 83p 50g low-fat spread 150g reduced-fat digestive biscuits, crushed For the topping 4 gelatine leaves 350g low-fat soft cheese 100g Canderel Sugarly 250g pot vanilla quark 2 lemons, zested and juiced 1 x 250g punnet blueberries

1 Grease and line a 20cm loose-bottom tin.

To make the base, melt the low-fat spread in a pan, and mix in the crushed digestives.

Spoon the mixture into the tin and press down with the back of a wooden spoon.

Leave to cool, then chill in the fridge.

2 Now make the topping. Add the gelatine to a small bowl, cover with water then leave to soften for about 15 mins. Put the soft cheese, Canderel Sugarly, quark, lemon zest and juice into an electric mixer, and beat until combined. Squeeze the water from the gelatine, put it in a clean bowl, pour in just enough boiling water to cover, then whisk

with a fork to remove any lumps. Add this to the cream cheese mixture and beat until combined.

3 Stir a third of the blueberries into the mixture, then spoon it over the base and smooth the surface. Chill in the fridge overnight. To serve, remove from the tin, and top with the remaining blueberries.

Each serving contains Energy

806kJ 192kcal 10%

Fat

Saturates

Sugars

Salt

8g 5g 10g 0·5g 12% 23% 11% 8%

of the reference intake. See page 104.

Carbohydrate 30g Protein 9g Fibre 1g

More inspiration Take the Canderel Sugarly taste test and share your thoughts #Candereltastetest CanderelUK

@Canderel_UK

@Canderel_UK

canderel.co.uk/sugarly

bake!

Get set

Basics large glass bowl, £2·50 204-4487

B

aking has become the nation’s new favourite hobby, with 79 per cent* of us now regularly whipping up sweet treats, such as this Cappuccino cake or our ‘retro bakes’ on p48. Find everything you need to ensure baking success every time with the wide range of must-have bakeware items. And serve your creations in style with the beautiful new crockery range.**

Above: Bormioli Rocco clip storage jars, 0.5ltr £3 653-7506; 1ltr £3·50 127-0608; Professional Go Cook measuring spoons, £3 204-6827; Stainless steel flour sifter, £3 253-9022

Perfect for afternoon

C A P P U CC I N O C A K E W I T H M A L LOW F L U F F F R O ST I N G Serves 12 Takes 60 mins, plus cooling Cost per serve 70p 250g butter, softened 250g soft brown sugar 250g self-raising flour 50g cocoa powder 4 eggs 100g natural yogurt 100ml strong coffee, cooled 1 tsp vanilla extract For the coffee syrup 100ml strong coffee 2 tbsp soft brown sugar For the frosting 100g butter, softened 200g icing sugar 1 x 213g tub marshmallow fluff cocoa powder, to dust chocolate-covered coffee beans (optional)

1 Preheat the oven to gas 4, 180°C, fan 160°C. Lightly grease and line the base and sides of 2 x 20cm sandwich tins with nonstick baking paper.

2 Beat the butter and sugar with an electric whisk for 6-8 minutes, until pale and creamy. Add the flour,

cocoa, eggs, yogurt, cooled coffee and vanilla, and mix for a further 2 minutes, until well combined. Divide between the lined tins and bake on the middle shelf of the oven for 25-30 minutes, until golden and springy to the touch. Transfer to a wire rack.

3 Meanwhile, heat the coffee and sugar in a small pan, until the sugar has dissolved, then drizzle over the warm sponges.

Leave to cool completely.

4 For the frosting, beat together the butter and icing sugar until smooth. Gradually spoon in the marshmallow fluff, mixing until combined.

5 Sandwich the sponges together using half the frosting.

Spread the remaining frosting over the top and sides of the cake with a palette knife. Dust with cocoa powder and top with the coffee beans, if using.

The cake will keep in an airtight container for 2-3 days.

Each serving contains Energy

2333kJ 557kcal 28%

Fat

Saturates

Sugars

Salt

28g 16g 50g 0·4g 40% 79% 56% 7%

of the reference intake. See page 104.

Carbohydrate 75g Protein 6g Fibre 2g

tea

Above: Large wooden chopping board, £6 212-3788; Corner spoon, part of a 3-piece Utensil set, £1·20 115-2582 40

PHOTOGRAPHY DAN DUCHARS FOOD STYLING ANGELA ROMERO PROP STYLING SAM DUFFY *According to a 2012 Mintel survey. **Limited availability.

A L L T H E K I T YO U N E E D F O R C R E AT I N G A N D PR E S E N T I N G YO U R V E RY OW N S H OWST O PPE R S

K i t che n e s s e n t i a ls

More tasty treats

To make the other two recipes featured here, visit tes.co/earlgreycupcakes and tes.co/ orangescones.

From left to right: Tea and Treats dessert plate, £12 for four 794-5610; Tea and Treats two-tier cake stand, £8 315-9610; Tea and Treats work surface protector, £5 263-8646; Tea and Treats tea pot, £6 419-2867; Tea and Treats milk jug, £3 200-1590; Tea and Treats sugar pot, £3 346-8987; Tea and Treats mug, £8 for four 491-1771

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

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Little stars

D O N ’ T M I S S T H E T E S C O B A BY E V E N T, F RO M 7-1 9 S E P T E M B E R , F O R G R E AT S AV I N G S O N A L L YO U R B A BY N E E D S – W H E T H E R T H AT ’ S DA I LY E S S E N T I A L S O R ST Y L I S H E X T R A S

Going potty Huggies® Pull-Ups® are designed to help littles ones potty train with confidence. Unique features include the wetness indicator, Learning Liner and super stretchy sides to help foster independence, while the fun Disney© characters mean they look like real underwear. Potty training is a key developmental milestone so Pull-Ups® have worked with child psychologist, Dr Heather Wittenberg, to develop the learning programme ‘6 steps to potty success’ (see pottytraining.co.uk).

Huggies Pull-Ups, Day-time and Night-time, Girls and Boys, £5·25/12

SOFT TOUCH

This gentle fabric conditioner is ideal for babies’ clothes, as it is dermatologically tested and recognised by the British Skin Foundation as ideal for sensitive skin. Comfort Pure Ultra Concentrated offers outstanding softness from a tiny dose, using the same, much loved delicate fragrance as Comfort Pure. Comfort Pure Ultra Concentrated Fabric Conditioner, £3·50/570ml; £5/960ml

Free and easy

You’ll go quackers for this gentle new free from cleansing range for babies from HiPP. Specially developed to be free from everything that sensitive skin doesn’t like, the range includes head to toe wash, bedtime bath, shampoo and this great duck foaming handwash and refill. Turn to p3 for a 50p off coupon.

HiPP Free from baby care, from £1·29

NEW

Feeling fruity When it’s time to wean your baby* , you need to make sure they’re eating a balanced diet. Make one of their new tastes Little Yeos, scrummy pots of organic fromage frais. There’s no added refined sugar and nothing artificial either – they’re packed with the puréed goodness of real fruit and sweetened with grape juice concentrate. Available in packs of six, they are perfect to stash in the fridge and snap off as and when you need.

Yeo Valley Little Yeos Organic Fromage Frais, Strawberry and Raspberry, £2/2 x pack of 6 (RRP £1·50/6)

PROMOTION

BABY EVENT Look out for great offers in store and online, from 7-19 September 2016

In the hood

Get your baby set for autumn with one of these gorgeous printed pramsuits from F&F Baby. They’re cosy onesies with full-trimmed hoods and detatchable mittens that’ll keep your little one snug and stylish as the temperatures drop. Woodland Pramsuits, both £14

Welcome snack First love Turn to p3 for your free 100g pouch coupon

*Please check official guidelines with regard to weaning your baby.

FOOD FOR THOUGHT

There are more than 30 recipes in HiPP’s range of baby-food pouches, all developed with a great understanding of ingredients that are perfect for babies. From breakfast to supper, and from four months upwards, the meals are organic and include such classics as spaghetti bolognese and Lancashire hotpot. HiPP Baby Food Pouches, from £1/100g

These deliciously yummy pots of fromage frais will help to maintain a varied diet for children from six months old. The main ingredient is milk and all ingredients are 100 per cent naturally sourced.

Sugar content is kept very low and Petit Filous also contain calcium and protein, which help growth and strong bone development in children. Yoplait My First Petits Filous, Vanilla, £2/2 x pack of 6 (RRP £1·50/6)

Sweet dreams Does your child need extra protection from nighttime accidents? DryNites® Bed Mats, with Stick & Stay Put, are designed to help. Highly absorbent with waterproof backing, the new peel-off adhesive back sheet secures it to the mattress, keeping it in place for night-long protection. Usable both on top and under the bed sheets. DryNites Bed Mats, £4/7

Here’s a fun and easy way to take care of one of your child’s five a day. Organix Goodies mini boxes of delicious raisins contain only 100 per ** 3 for 2 cent organic fruit, so your child gets a great-tasting snack, without the junk.

Organix Goodies Raisins, £2·49/168g (£1·48/100g)

Join the club Whether you’re pregnant for the first time, or grappling with a feisty three-year-old, Tesco Baby Club can help. Join now at tesco-baby.com for access to all of these exciting benefits: • Fantastic savings on baby and toddler necessities, as well as bigger one-off buys.

• Exclusive prize draws.

• Helpful advice from experts.

• Recipe ideas and inspiration.

• Monthly emails tailored to the age of your little one.

PROMOTION

Leading the field H I PP H A S B E E N O PE R AT I N G S U STA I N A B LY F O R 6 0 Y E A R S A N D I S W H O L LY D E D I C AT E D T O PROV I D I N G D E L I C I O U S O RG A N I C F O O D F O R YO U R B A BY

R

aising a baby is a challenging and exciting time, and we all want our children to grow up in a healthy and natural world. The HiPP family believes in giving kids the best possible start in life, and that means helping little ones learn to love food as much as you do – whether it’s porridge or a mixed vegetable medley.

Not only does HiPP produce greattasting organic food that is good for your baby, but the family-run business is dedicated to sustainability and protecting the environment. HiPP has been farming organically since 1956, and works with a network of 8,000 farmers worldwide to grow its natural ingredients – all of its delicious bananas, for example, come from Costa Rica.

FOOD FOR THOUGHT HiPP works with nature, rather than against it. So instead of using artificial fertilisers, HiPP’s farmers undertake regular crop rotation to control weeds and diseases and avoid draining the soil of nutrients. Pests are also controlled

naturally: hedgehogs eat any slugs and snails, and owls are encouraged to hunt mice on the farms. Hawks scare away pigeons, while bats keep insects from eating the crops, ensuring fruit and vegetables are protected without the use of harmful chemicals. Indeed, HiPP controls every step of the growing process – from farm to final recipe.

PRACTICE MAKES PERFECT With quality assured, HiPP’s organic pouches aim to introduce your baby to new taste adventures. They come in a variety of flavours, with more than 30 recipes to choose from.

You can rest easy in the knowledge that you’re setting up good habits for your baby, and that your family’s nutrition is in safe hands.

Taste of nature HiPP pouches are made using the finest quality organic ingredients BREAKFAST POUCHES Featuring fruit muesli with yogurt, fruit and cereal combinations, and now tasty porridge, this range is ideal for the morning rush. 6 months+, from £1/100g 100% FRUIT POUCHES Perfect for desserts or as snacks for older babies – choose between six fruity flavours.

4 months+/6 months+, from £1/100g

@HiPPOrganic

MEAL POUCHES These will encourage your baby to enjoy vegetables and love savoury flavours, from parsnip to sweet potato, and there’s no hidden fruit to sweeten them up. The range for older babies contains lumps to chew, for when they begin teething, and 12 tasty flavours.

4 months+, from £1/100g; and 7 months+, £1·30/130g

HiPPOrganicUK

(£1/100g)

Find out more hipp.co.uk hippuk

Turn to p3 for your free 100g pouch coupon

Me a l ma ths

TROLLEY DASH 0 3 0 2 I INLNSESSSSS MM O RL E

M A N Y O F U S D O N ’ T H AV E T I M E F O R B R E A K FA ST – T H E S E Q U I C K A N D E A SY R E C I PE S A R E PE R F E C T F O R W H E N YO U ’ R E O N T H E G O

OR

RECIPES NATALIE THOMSON PHOTOGRAPHY JONATHAN KENNEDY, ALEX LUCK FOOD STYLING BIANCA NICE, JOY SKIPPER PROP STYLING JENNY IGGLEDEN, REBECCA NEWPORT

MINI BREAKFAST FRITTATAS Preheat the oven to gas 4, 180°C, fan 160°C. In a bowl, beat 4 eggs with some seasoning. Add 100g chopped roasted peppers. In a pan at a low heat, stir 100g baby spinach with a little water until wilted. Chop and squeeze out any excess liquid, then add to the eggs with 50g crumbled feta. Grease a muffin tin and divide the mixture among 8 holes. Bake for 10-15 minutes until set and golden.

Makes 8 Cost per frittata 32 p

Each frittata contains Energy

Fat

Saturates

Sugars

Salt

310kJ 75kcal 4%

6g 8%

2g 10%

0g 0%

0·4g 7%

of the reference intake. See page 104.

Carbohydrate <1g Protein 5g Fibre <1g

ENERGY SMOOTHIES

Makes 2 r Cost pe ie th o s mo 6 6p

Blitz 250g frozen mixed fruits with 2 bananas, 2 tbsp 0% fat Greek style natural yogurt and 400ml cold water in a blender until completely combined and smooth. Divide between 2 glasses, then sprinkle with 1 tbsp 4 seed mix. Serve immediately.

Each smoothie contains Energy

Fat

Saturates

Sugars

Salt

680kJ 160kcal 8%

4g 5%

<1g 26g 2% 28%

0g 0%

of the reference intake. See page 104.

Carbohydrate 28g Protein 5g Fibre 6g

PEANUT BUTTER POWER BARS Whizz 1 x 250g pack soft pitted dates with 4 tbsp crunchy peanut butter in a food processor until nearly smooth, adding 1 tbsp hot water halfway through. Add 75g fruit & nut granola and 2 tbsp chia seeds and whizz for 3 seconds to just combine. Shape the mixture into 8 bars and chill until needed.

Makes 8 Cost per bar 36p

Each bar contains Energy

Fat

Saturates

587kJ 140kcal 7%

6g 9%

1g 7%

Sugars

Salt

12g 0·2g 13% 3%

of the reference intake. See page 104.

Carbohydrate 17g Protein 4g Fibre 3g

For more speedy meal ideas, visit at tes.co/mealplanner

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PROMOTION

Be a savvy saver MONEY-SAV ING BLOGGER RICK Y W ILLIS, AK A ‘SKINT DAD’, E XPL AINS HOW TO SAV E MONEY ON YOUR MOBILE BILL EV ERY MONTH A few years ago, my wife Naomi and I were both working in good jobs to support our three daughters: Beth, 16, Daniella, 11, and Chloe, four, but we were still spiralling into debt.

We didn’t have fancy holidays or buy big-ticket items, but somehow we had £40,000 of debt hanging over us.

We reached crisis point one month when we had just £6·20 in our account until payday, which was a week away.

It was a huge shock, and we vowed to change our spending habits.

*Based on the £7·50 per month SIM-only pay-monthly tariff. **See tescomobile.com/xtras#frequently-asked-questions for full details.

I set up my blog to document our journey. Naomi and I went through all our outgoings – rent, utilities, food, car – and cut back as much as we could.

I’d written a blog post called Surviving on the Breadline and Mumsnet published a link to it on its front page. It really struck a chord with people and I got hundreds of likes, emails and calls.

Now I work on the blog full time. My readers often ask about new ways to save, so I’m always trying out apps and services. Tesco Mobile asked me to try out their Xtras app.

It was really easy to set up. All I had to do was submit my details and choose the categories of ads and content that would be of interest to me. Now, Xtras gives me selected ads and offers to suit my tastes.

It’s a smart, simple process. Content and ads pop up when I unlock my Android phone and I can view, save or dismiss them with a tap. I’ve had lots of interesting stuff from a variety of brands, such as Doritos with a promotion to win up to £500, but I also get relevant news articles from The Times and The Sun. I’d recommend it to my readers. I like the fact that it saves you £3 a month, every month – that’s great. After all, who wouldn’t love to get money back on their bills every time they saw an advert?

Visit Ricky’s blog at skintdad.co.uk

Get started

The Tesco Mobile Xtras app, available exclusively to new and existing Tesco Mobile Android customers, saves you £3 off your monthly mobile bill, which would cut up to 40 per cent off your monthly spend.* It’s available on all the pay-monthly tariffs with data allowances, including SIM-only. Here’s how to get started.

1

Download the Xtras Android app from the Google Play store for free.

Sign up and choose the categories you’re interested in seeing ads, offers and content about.

2 3

later, click on the heart.

If you don’t like the ad or content, just click ‘close’.

It’s as simple as that.

4

Get £3 off your bill every month.**

When you unlock your phone, you will see an ad, an offer or content.

If you like the ad or content displayed and want to save it until

Find out more

tescomobile.com/xtras

PROMOTION

Upping the steaks With the affordable Boswell Farms range, you can enjoy your favourite cuts without breaking the bank

£3·24 for 2 steaks

These delicious beef medallions are part of a purse-friendly range from Boswell Farms, that also includes ribeye steak, rump steak and minced beef.

Tesco works closely with farmers to provide top-quality meat at impressive prices.

Boswell Farms Beef Medallion Steaks £3·24/340G

PROMOTION BEEF SCHNITZEL Serves 4 Takes 25 mins 4 tbsp plain flour 2 tsp smoked paprika 1 large egg, beaten 160g breadcrumbs 2 x 340g packs beef medallion steaks 2 tbsp olive oil 1 lemon, cut into wedges to serve For the slaw 2 raw beetroot, peeled and grated 1 large carrot, peeled and grated ½ red onion, peeled and finely sliced 2 stalks celery, finely sliced ½ x 30g pack dill, leaves chopped 1 lemon, juiced and zested (zest reserved for the schnitzel) 1 tbsp extra-virgin olive oil

1 Combine all the ingredients for the slaw in a bowl, season with salt and set aside.

2 Put the flour, smoked paprika and lemon zest in a bowl with a pinch of salt. Mix together.

3 Put the beaten egg in a shallow bowl. Put the breadcrumbs in a separate shallow bowl.

4 Put one beef medallion between 2 sheets of nonstick baking paper.

Bash with a rolling pin until it’s half the original thickness. Repeat with the other three medallions.

5 One by one, dip the thinned pieces of beef in the flour, ensuring each piece is thoroughly coated. Next dip them in the egg wash, hold above the bowl to allow any excess egg to drain off, then coat in the breadcrumbs.

6 Heat the oil in a large frying pan over a medium-high heat and cook the schnitzels for 2-2½ minutes on each side, until cooked through and golden.

7 Serve with the slaw and a lemon wedge.

Each serving contains Energy

2357kJ 561kcal 28%

Saturates

Sugars

Salt

21g 6g 29% 28%

Fat

7g 8%

1·4g 23%

of the reference intake. See page 104.

Carbohydrate 48g Protein 50g Fibre 4g

CRISPY CHILLI BEEF Serves 4 Takes 25 mins 240g long grain rice 100ml vegetable oil 2 tbsp cornflour 1½ tsp Chinese five spice 1 x 340g pack beef medallion steaks, cut into ¼cm thick strips 1½ tbsp soy sauce 2 limes, juiced 1 tbsp sweet chilli sauce 2 tsp sesame oil 1 red chilli, halved, seeded and sliced 20g ginger, peeled and finely sliced 2 garlic cloves, peeled and finely sliced 1 yellow pepper, finely sliced 1 x 206g pack curly kale

combine the cornflour, Chinese five spice and a pinch of salt in a bowl. Toss the strips of beef in the cornflour mixture to coat.

3 In a bowl, mix the soy, lime juice and chilli sauce, then set aside.

4 Cook the beef in the wok in two batches, each for 2-3 minutes, until golden and crispy. Transfer to kitchen paper to drain and discard the oil. Once finished, discard any vegetable oil left in the wok.

5 Heat the sesame oil in the wok over a medium-high heat, then add the chilli, ginger and garlic.

Cook for 30 seconds, then add the pepper and cook for 2 minutes, stirring often. Add the kale and cook for a further 2-3 minutes, stirring often, until it has wilted.

6 Return the beef and the soy mixture to the wok. Cook for 2-3 minutes, then serve with the rice.

Each serving contains Energy

1 Cook the rice following the pack instructions, then set aside.

2 Heat the vegetable oil in a wok until almost smoking. Meanwhile,

2249kJ 534kcal 27%

Saturates

Sugars

Salt

20g 4g 28% 19%

Fat

5g 6%

1·2g 21%

of the reference intake. See page 104.

Carbohydrate 63g Protein 27g Fibre 1g

Cook s ma r t

Malaysian lamb curry

Everyday easy M A K E M O R E O F M I DW E E K M E A LT I M E S W I T H T H E S E I N N OVAT I V E , F U S S - F R E E FA M I LY D I S H E S

For more delicious recipes, visit tesco.com/realfood

51

M A L AYS I A N L A M B C U R RY Serves 6 (freeze curry only) Takes 50 mins Cost per serve £1·63 2 tbsp light olive oil or sunflower oil 450g diced lamb leg 1 small onion, chopped 3 tbsp rendang curry paste 1 x 400ml tin light coconut milk 100ml chicken or vegetable stock 1 aubergine, cut into chunks 2 x 250g packs microwave wholegrain rice 1 tbsp soy sauce 1 lime, cut into wedges For the coconut chutney 3 tbsp desiccated coconut large handful chopped coriander, plus extra leaves, to garnish ½ red chilli, seeded and sliced ¼ cucumber, seeded and diced 1 lime, zested and juiced

1 Heat 1 tbsp oil in a large frying pan over a medium heat and brown the lamb. Add the onion and cook for 5 minutes.

2 Stir in the curry paste; cook for 2 minutes.

Pour in the coconut milk and stock, bring to the boil; simmer for 25 minutes.

3 Meanwhile, heat the remaining oil in a pan and cook the aubergine for 10 minutes, turning frequently, then add to the curry.

4 To make the chutney, mix the coconut with the coriander, chilli, cucumber and lime zest and juice in a bowl. Set aside.

5 Cook the rice following pack instructions.

Add the soy and a squeeze of lime juice to the curry; season. Serve with the rice, chutney, coriander leaves and lime wedges.

Each serving contains Energy

2618kJ 629kcal 31%

Saturates

Sugars

Salt

24g 13g 34% 65%

Fat

4g 5%

1·2g 20%

of the reference intake. See page 104.

Carbohydrate 31g Protein 19g Fibre 3g

G R I L L E D M AC K E R E L A N D TO M ATO E S O N TOA ST Serves 4 Takes 15 mins Cost per serve £1·82 50ml extra-virgin olive oil, plus extra for brushing 200g cherry tomatoes, halved ½ lemon, juiced 2 tsp red wine vinegar 1 tbsp capers handful mixed green herbs (such as parsley, mint and basil), chopped 4 mackerel fillets 4 thick slices sourdough bread, toasted 1 x 85g bag watercress

52

For more delicious recipes, visit tesco.com/realfood

1 Heat the oil in a small pan. Add the tomatoes and drizzle with the lemon juice and vinegar. Cook for 5 minutes.

Season well, then stir in the capers and herbs. Set aside.

2 Heat a griddle pan until hot. Brush the mackerel fillets with a little oil and season. Griddle for 3 minutes, skin-side down. Turn and cook for 1 further minute, until cooked through.

3 Top each slice of toasted bread with some of the tomatoes and dressing, followed by a mackerel fillet and some watercress. Add the remaining tomatoes or serve them on the side.

Each serving contains Energy

1882kJ 452kcal 23%

Saturates

Sugars

Salt

32g 6g 45% 29%

Fat

3g 3%

1·4g 24%

of the reference intake. See page 104.

Carbohydrate 20g Protein 21g Fibre 3g

Cook s ma r t B LO O DY M A RY S T E A K W I T H S T I LTO N S A L A D Serves 4 Takes 20 mins, plus resting Cost per serve £4·30 2 tbsp tomato juice or passata 1 tbsp vodka (optional) 1 tsp Worcestershire sauce 1 tsp Tabasco 4 beef rump steaks For the dressing 75g Stilton, crumbled 4 tbsp half fat soured cream For the salad 6 celery sticks, with leaves, sliced 1 x punnet salad cress, snipped 200g cherry tomatoes, halved 100g radishes, sliced

1 Mix the tomato juice or passata, vodka (if using), Worcestershire sauce and Tabasco in a jug and season to

taste. Place the steaks in a bowl and pour over the marinade. Turn to coat, then set aside.

2 Put the Stilton into a small bowl and mix with the soured cream.

Add about 2 tbsp water to make a dressing. Set aside.

3 Put a frying pan over a high heat and sear 2 steaks for 1-2 minutes on each side for medium-rare meat, 2-3 minutes each side for medium, or 4-5 minutes each side for well done.

Transfer to a warm plate to rest while you cook the remaining steaks. Slice all 4 steaks once rested.

4 Arrange the celery, cress, tomatoes and radishes on a serving plate. Serve with the steaks and dressing.

Top glass ‘Packed with fruit and spice flavours, Argentinian Malbec, £4·50, is the perfect match for both steak and Stilton,’ says Master of Wine James Davis.

Each serving contains Energy

1732kJ 413kcal 21%

Saturates

Sugars

Salt

18g 9g 26% 46%

Fat

4g 4%

1·2g 20%

of the reference intake. See page 104.

Carbohydrate 4g Protein 59g Fibre 2g

Top tip

If you’re extra hungry, frozen steak cut oven chips are great with steak. Turn up the heat by sprinkling with crushed chillies or smoked paprika.

For more delicious recipes, visit tesco.com/realfood

53

C ook s mart S P I N AC H A N D R I C OT TA STUFFED CHICKEN Serves 4 (freeze the chicken only) Takes 40 mins Cost per serve £3·78

1 Preheat the oven to gas 6, 200°C, fan 180°C. Parboil the potatoes in a pan of boiling water for 6-8 minutes. Drain.

2 Meanwhile, make the stuffing. Put the spinach into a pan with a splash of water, cover, and cook until wilted. Squeeze out the excess water, then mix in a bowl with the ricotta and parsley. Season.

3 Cut a pocket in the side of each chicken breast and stuff with the spinach mixture.

Wrap each in Parma ham, put in a baking dish, then drizzle with the wine and lemon juice.

4 Cover the dish with foil and bake for 15 minutes. Remove the foil and cook for a further 15 minutes, or until the chicken is cooked through with no pink meat showing.

5 Meanwhile, mix the potatoes, onion and oil on a baking tray and season. Roast alongside the chicken for 20 minutes. Serve the roast potatoes with the chicken and salad leaves.

Each serving contains Energy

Fat

1912kJ 452 kcal 11g 23% 16%

Saturates

Sugars

Salt

3g 17%

3g 4%

2g 33%

of the reference intake. See page 104.

Carbohydrate 37g Protein 50g Fibre 5g

WAFFLE WITH AVOCADO AND POACHED EGGS Serves 4 (freeze the waffle only) Takes 25 mins Cost per serve 62p 1 red onion, cut into thin rings 1 tsp plain flour olive oil cooking spray splash malt vinegar 4 eggs 1 large ripe avocado ½ lime, juiced For the waffle 1 egg 150g self-raising flour 250ml milk 1 tsp baking powder ½ tsp smoked paprika 75g butter, melted

1 Preheat the oven to gas 6, 200°C, fan 180°C. Toss the onion with the flour in a bowl; season. Lay on a nonstick baking tray and spray with the oil.

Bake for 10-12 mins, until crisp.

2 To make the waffle, whisk together the egg, flour, milk, baking powder, 54

For more delicious recipes, visit tesco.com/realfood

paprika and a pinch of salt. Heat a griddle pan; brush with butter. Stir the remaining butter into the waffle mixture until combined. Pour into the pan; cook for 5 minutes, until golden brown. Turn and cook for a further 3-4 minutes, until cooked through.

3 Meanwhile, heat a pan of water to a simmer. Add the vinegar and swirl. Add 2 eggs and poach for 3 minutes*. Drain on kitchen paper and keep warm.

Repeat with the other 2 eggs.

4 In a bowl, mash the avocado flesh with the lime juice, then season.

5 Divide the waffle into 4 and spread each quarter with avocado. Top with an egg and some crispy onions.

Each serving contains Energy

2157kJ 517kcal 26%

Saturates

Sugars

Salt

35g 15g 50% 73%

Fat

4g 5%

1·4g 23%

of the reference intake. See page 104.

Carbohydrate 38g Protein 16g Fibre 2g

More ideas Check out our brilliant midweek recipe videos at tes.co/dinnertonight

RECIPES JEN BEDLOE PHOTOGRAPHY JONATHAN KENNEDY, ALEX LUCK FOOD STYLING SAL HENLEY, JOY SKIPPER PROP STYLING JENNY IGGLEDEN, REBECCA NEWPORT *If serving vulnerable groups – babies, toddlers, pregnant women, the elderly or people who are unwell – cook the eggs until the whites and yolks are solid.

800g Charlotte potatoes, halved 4 chicken breasts 8 slices Parma ham 100ml white wine ½ lemon, juiced 1 red onion, sliced 1 tbsp olive oil 1 x 85g bag crispy salad For the stuffing 300g baby spinach leaves 4 tbsp ricotta 1 x 31g pack flat-leaf parsley, chopped

Teatimes deserve Aunt Bessie’s

Find us in the frozen aisle Selected stores only. Subject to availability.

rule the roast

TA S T E T H E F L AVO U R S O F S PA I N W I T H T H I S H E A R T Y MEDITERR ANEAN DISH

S PA N I S H R OA S T E D F I S H W I T H PATATA S B R AVA S

RECIPE ANNA BURGES-LUMSDEN PHOTOGRAPHY TOBY SCOTT FOOD STYLING SUE HENDERSON PROP STYLING REBECCA NEWPORT

Serves 4 Takes 1 hr Cost per serve £4·19

56

7 tbsp olive oil 500g desiree or new potatoes, cut into 2cm cubes 4 sprigs fresh rosemary 1 red onion, thinly sliced into wedges 1 large fennel bulb (or 2 small), thinly sliced, leaves picked to serve 300g cod, cut into 3cm chunks 300g salmon, cut into 3cm chunks 200g raw jumbo, tiger or king prawns 100g chorizo, cut into thick slices ½ lemon, zested and juiced 150g vine cherry tomatoes 1 lemon cut into wedges, to serve For the patatas bravas sauce 1 red onion, finely chopped 2 garlic cloves, finely chopped 1 long red chilli, seeded and finely chopped, or ¼ tsp dried chilli flakes ½ tsp smoked paprika 1 x 400g tin chopped tomatoes ½ tsp sugar 1-2 tsp red wine vinegar 2 tbsp fresh basil, chopped

1 Preheat the oven to gas 6, 200°C, fan 180°C. Pour 2 tbsp olive oil into a large, fairly shallow roasting tray and heat in the oven for 3-4 minutes. Add the cubed potatoes, 2 sprigs of rosemary, season well, then roast for 30-40 minutes. Shake the tray occasionally to ensure they cook evenly.

2 Meanwhile, scatter the red onion and fennel evenly in a large, shallow roasting tray, drizzle with 1 tbsp olive oil, season, then roast for 15-20 minutes.

3 Put the cod, salmon, prawns and chorizo over the fennel and onion and scatter with the remaining rosemary and the lemon zest and juice. Tuck the cherry tomatoes between the fish, prawns and chorizo and drizzle with 3 tbsp olive oil. Roast for another 10 minutes, or until the fish is cooked through.

4 While the fennel is cooking, make the patatas bravas sauce. Heat 1 tbsp olive oil in a medium-sized pan over a medium heat.

Add the red onion, season, then fry for 3-4 minutes, until softened but not coloured.

Add the garlic, chilli and smoked paprika, then fry for another 2 minutes. Add the chopped tomatoes and sugar, then stir well. Bring to the boil, then turn down the heat and simmer for 15-20 minutes, until thick and flavoursome. Remove from the heat and add the red wine vinegar. Season to taste.

5 Spoon the tomato sauce onto a serving dish with the hot potatoes, then scatter with the basil. Serve with the roasted fish, fennel leaves and lemon wedges.

Each serving contains Energy

2713kJ 649kcal 32%

Fat

Saturates

Sugars

Salt

37g 7g 9g 1·8g 53% 37% 10% 30%

of the reference intake. See page 104.

Carbohydrate 31g Protein 50g Fibre 4g

Top glass ‘With its dark berry, vanilla and spice aromas, classic Rioja Reserva, £6·50, pairs well with the spiciness of the chorizo without accentuating the chilli heat,’ says Master of Wine James Davis.

Top tip You can peel the potatoes if you prefer, but leaving them with their skins on to roast means they will come out of the oven with a deliciously crispy finish.

Fa mi ly f a v ou r i te

All about stew For another fantastic fish recipe head to tes.co/seafoodstew

57

M as t e r c la s s

Vietnamese

chicken pho C R E AT E T H I S F L AVO U R - PAC K E D B OW L O F B ROT H , R I C E N O O D L E S A N D C H I C K E N I N S I X E A SY ST E P S

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

59

1

2

Put the whole chicken in a very large saucepan.

Add 5 litres of cool water and slowly bring to the boil. Turn down the heat and simmer for 10 minutes, then skim off any fat and scum from the surface. Turn the heat down further, to low, and simmer for another 35 minutes.

Meanwhile, make the spice bag. Put the spices in a small frying pan, then toast for 1-2 minutes on a medium heat, until fragrant and darkened, but not scorched. Lightly crush, tip into the centre of a 25cm muslin square and tie into a secure bundle with kitchen string.

4

5

VIETNAMESE CHICKEN PHO Serves 8 (freeze the broth only) Takes 3½ hours Cost per serve £1·30 1·5kg whole chicken 1-2 tbsp fish sauce, plus extra to serve 2 tbsp light brown soft sugar 2 x 300g packs flat rice noodles 75g beansprouts 5 spring onions, trimmed and finely sliced 2 bird’s eye chillies, sliced large bunch coriander 2 limes, quartered, to serve chilli sauce, to serve For the spice bag 7 whole cloves 1 tbsp black peppercorns 4 whole star anise 1 small cinnamon stick, cut into pieces For the stock aromatics 3 onions, unpeeled 6cm piece ginger, unpeeled 1 garlic bulb, unpeeled Each serving contains Energy

1746kJ 417kcal 21%

Fat

Saturates

Sugars

Salt

19g 5g 27% 25%

6g 6%

0·6g 10%

of the reference intake. See page 104.

Carbohydrate 35g Protein 27g Fibre 1g

DE LICIOU S SPIN S

Seafood Bring 3ltrs fish stock to a simmer, then follow steps 2 and 3. Add 1 tbsp fish sauce and 1 tbsp sugar. Simmer for 20 minutes, then steep for 30 minutes.

Strain. Add 1 x 350g pack defrosted Seafood Selection and 200g scallops or diced haddock; simmer for 5 minutes.

Pork Simmer 1·4kg pork ribs for the stock in step 1, for 2 hours. In step 5, add 250g sliced pork tenderloin; cook through.

Vegetarian Simmer 3 litres vegetable stock with the spice bag and aromatics for 20 minutes; set aside for 30 minutes to infuse. Strain, then simmer 2 x 160g packs tofu pieces until piping hot. Add 1 tbsp soy sauce.

60

Remove the chicken from the pan, leave to cool for a few minutes, then remove the meat from the bone and chill. Put the bones and skin back into the cooking water along with the spice bag, onions, ginger and garlic. Simmer over a low heat for about 2½ hours, skimming regularly.

When the broth has reduced by half, season with salt to taste, then carefully strain into a large bowl through a sieve or colander before returning to the rinsed-out pan.

Bring to a simmer over a low heat, then add the fish sauce and brown sugar.

Perfect partners Sriracha Chilli Sauce, £2·25/285g (79p/100g) Serve this hot chilli sauce alongside your pho to add an additional spicy kick, or as a dipping sauce with prawn crackers.

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

German Riesling, £4·50 The high acidity and lower alcohol content of this aromatic wine will complement the spice and vibrancy of the pho without overpowering it.

M as t e r c la s s 3

For the aromatics, use the flame of a gas ring to scorch the onions and ginger all over. Using tongs, hold each item directly in the flame one by one, keeping hands away. Or use a hot grill, turning to blacken evenly. Cool on baking paper, then peel the blackened skin. Roughly slice.

RECIPES ALICE HART/ANNA BURGES-LUMSDEN PHOTOGRAPHY TOBY SCOTT FOOD STYLING SUE HENDERSON PROP STYLING REBECCA NEWPORT

6

Shred the cooked chicken meat and divide among 8 large serving bowls along with the noodles, beansprouts, spring onions, chillies and half the coriander. Ladle over the hot broth.

Serve with the remaining coriander, lime wedges, extra fish sauce and chilli sauce, to taste.

l When simmering l Use a metal spoon Expert the stock in step 4, or ladle to skim top up with water the stock (step 4), tips if it looks like it’s sweeping it over reducing too quickly. the surface gently to l By the end of the stock remove excess fat and cooking time (step 5), scum. Put the melted fat in the stock should have a bowl and chill until solid a rich, deep flavour. Taste, before discarding. then leave to cook a little l Don’t skip the charring longer if it doesn’t. stage for the onion and

ginger (step 3); it imparts a sweetness and extra depth of flavour to the broth. l You can carry out steps 1-5 in advance, then shred the chicken, cool and chill overnight, or for up to 48 hours. When ready to eat, reheat the stock and chicken gently until simmering, then serve as per step 6.

Great start

Learn how to make this vibrant Vietnamese-inspired starter: tes.co/lettucecups

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

61

Winner of Kids Dairy Category.

Survey of 11,586 people by TNS

W h a t’s c o ok i ng

dinner for two Q U I C K , E A SY A N D D E L I C I O U S M I DW E E K M E A L S F O R A C O SY N I G H T I N – S I M PLY H A LV E I F D I N I N G S O L O

COURGE T TI AND SPAGHE T TI W ITH GOAT ’S CHE E SE

CRISPY FI V E -SPICE DUCK W ITH CHILLI AND MANGO NOODLE S

ROA STE D PANCE T TA -W R APPE D SALMON W ITH LE NTIL S

PORK CHOPS W ITH ROA STE D V EG AND G ARLIC- HE RB MAYO For more gorgeous recipes, visit tesco.com/realfood

63

Wh at’s cook ing

Serves 2 Takes 45 mins Cost per serve £3·02 4 rashers smoked pancetta 2 boneless salmon fillets, skin removed 100g green beans, trimmed 20g blanched hazelnuts, toasted and chopped For the lentils 1 tbsp olive oil 1 celery stick, finely chopped 1 carrot, finely chopped 1 leek, finely chopped 50g sundried tomatoes, chopped 100g lentilles vertes, rinsed 300ml chicken stock

1 Preheat the oven to gas 6, 200°C, fan 180°C. To prepare the lentils, melt the butter in a pan over a low heat.

Add the celery, carrot and

PORK CHOPS WITH R OA ST E D V E G A N D G A R L I C - H E R B M AYO Serves 2 Takes 1 hr, plus resting Cost per serve £2·59 500g baking potatoes, cut into 3-4cm chunks 2 red peppers, seeded and quartered 2 rosemary sprigs 4 garlic cloves, unpeeled 2 tbsp olive oil 2 pork chops 1 lemon, zested and juiced ½ x 30g pack chives, snipped ½ x 31g pack flat-leaf parsley, leaves chopped 50g light mayonnaise

1 Preheat the oven to gas 7, 220°C, fan 200°C. Put the potatoes in a bowl and cover with boiling water. Set aside for 10 minutes to soften.

2 Drain the potatoes and put in a roasting tin with the peppers, rosemary, garlic and 1 tbsp of the 64

leek, then cook, covered, for 10 minutes.

2 Add the sundried tomatoes, lentils and stock, and bring to a simmer. Cover and cook gently for 25-30 minutes, stirring occasionally, until the lentils are tender. Season to taste.

3 Meanwhile, wrap 2 pancetta rashers around each salmon fillet and put on a baking sheet lined with nonstick baking paper. Roast for 20 minutes, or until cooked through.

4 Meanwhile, cook the green beans in a pan of boiling water for 4-5 minutes.

5 To assemble, spoon the lentils onto 2 plates and top with the green beans, salmon and a scattering of hazelnuts.

Each serving contains Energy

2828kJ 677kcal 34%

Fat

Saturates

Sugars

Salt

39g 7g 10g 2g 55% 36% 11% 38%

of the reference intake. See page 104.

Carbohydrate 36g Protein 48g Fibre 7g

oil. Season and toss together.

Roast for 35-40 minutes, removing the garlic when soft.

3 Meanwhile, score the fat of the pork chops and put in a shallow bowl. Add the remaining oil, the lemon juice and half the herbs. Season and marinate for 10 minutes.

4 Peel the garlic and mash with a fork in a bowl. Add the mayo, remaining chives, most of the remaining parsley and the lemon zest, then mix. Season.

5 Heat a griddle pan until hot.

Cook the pork chops for 5-6 minutes on each side, pouring over the leftover marinade just before turning. Rest the chops for 5-10 minutes, covered in foil.

6 Sprinkle the remaining parsley over the roasted veg and serve with the chops, resting juices and mayo.

Each serving contains Energy

3528kJ 908kcal 45%

Fat

Saturates

Sugars

Salt

58g 17g 13g 1·1g 83% 84% 14% 20%

of the reference intake. See page 104.

Carbohydrate 58g Protein 41g Fibre 8g

For more gorgeous recipes, visit tesco.com/realfood

CO U R G E T T I A N D S PAG H E T T I W I T H G OAT ’ S C H E E S E Serves 2 Takes 30 mins Cost per serve £1·13 1 tbsp olive oil 2 red onions, thinly sliced 2 garlic cloves, crushed 150g spaghetti ¼ tsp dried crushed chillies 2 tsp caster sugar 2 tsp red wine vinegar 1 x 250g pack courgette spaghetti 50g British soft goat’s cheese, crumbled or shaved

1 Heat the olive oil in a pan over a low heat. Add the red onions, then cover and cook for 20 minutes, stirring frequently to prevent the onions catching on the bottom of the pan. Add the garlic after 10 minutes.

2 Meanwhile, put a large pan of salted water on to boil. Add the

CRISPY FIVE-SPICE DUCK WITH CHILLI AND MANGO NOODLES Serves 2 Takes 30 mins, plus resting Cost per serve £4·24 2 duck breasts, skin on 1 tsp Chinese five spice 1 x 300g pack cooked flat rice noodles 1 ripe mango, stoned and sliced 25g roasted salted peanuts, chopped mint leaves, to garnish (optional) For the dressing 1 echalion shallot, finely sliced juice of 2 limes 1 garlic clove, crushed 1 red chilli, seeded and sliced 2 tbsp light soy sauce 2 tsp sesame oil

1 Score the duck skin deeply with a sharp knife and rub with the five spice and a pinch of salt.

Put the duck breasts in a cold

spaghetti and cook for 9-10 minutes, until al dente. Drain, reserving 2-3 tbsp of the cooking water, and return the pasta to the pan and cover.

3 Add the chillies, sugar and vinegar to the onions and bubble for 1 minute. Put the courgette spaghetti on top of the onions, cover and remove from the heat. Set aside for a few minutes to allow the courgette to steam until wilted.

4 Add the onions and courgette spaghetti mixture to the pasta, with the reserved cooking water, half of the goat’s cheese and seasoning. Toss together.

Serve the pasta in bowls, scattered with the remaining goat’s cheese.

Each serving contains Energy

1821kJ 431kcal 22%

Fat

Saturates

Sugars

Salt

13g 5g 11g 0.9g 18% 23% 13% 14%

of the reference intake. See page 104.

Carbohydrate 66g Protein 16g Fibre 6g

frying pan, skin-side down. Put the pan over a medium heat and cook the duck for 6 minutes on each side for medium-rare, or 8 for well done, slowly crisping up the skin. Pour away the fat before turning and reduce the heat slightly when cooking the underside. Rest.

2 Meanwhile, make the dressing.

Put the shallot in a bowl and pour over the lime. Set aside for 10 minutes, then add the garlic, chilli, soy and sesame oil.

3 Heat the noodles as per the pack instructions and put in a mixing bowl. Mix in the dressing and half the mango slices.

4 Divide the dressed noodles between bowls. Slice the duck thinly and put on top of the noodles with the remaining mango. Garnish with the peanuts and herbs, if using, to serve.

Each serving contains Energy

3609kJ 863kcal 43%

Fat

Saturates

Sugars

Salt

47g 12g 14g 2·3g 66% 60% 16% 39%

of the reference intake. See page 104.

Carbohydrate 72g Protein 40g Fibre 2g

RECIPES BREN PARKINS-KNIGHT PHOTOGRAPHY JONATHAN KENNEDY FOOD STYLING JOY SKIPPER PROP STYLING REBECCA NEWPORT

R OA ST E D PA N C E T TAWRAPPED SALMON WITH LENTILS

From the trusted name in fragrance

Selected stores. Delivery charges may apply.

W i ne

B O T 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 S O M E O F H I S FAVO U R I T E L AT E - S U M M E R W I N E S The Master of Wine (MW) qualification is regarded in the wine industry as one of the highest standards of professional knowledge.

There are fewer than 350 MWs in the world, so Tesco is very proud to have James working on its wine team.

W

ith the nights drawing in, our minds start turning to comforting food and warming wines. But there is still time to make the most of last-minute sunshine and enjoy lighter wine styles. Here are my top recommendations for September, whatever the weather.

White wines needn’t be neglected at this time of year.

Instead, choose rich, nutty styles to go with hearty dishes, such as fish pie. Award-winning Mâcon Blanc Villages, £6, is a bold style of Chardonnay, with strong peach and citrus tones.

For those wanting something with body and warmth to pair with roasted meats, try Douro, £5. A ripe wine with aromas of black fruit and violets, it’s great served with a succulent shoulder of lamb.

If the weather stays warm, and we get to enjoy an Indian summer (fingers crossed!), lighter-bodied reds are a great shout. South African Pinot Noir, £3·95, is a delicate wine, with raspberry and strawberry flavours and a smooth, fruity finish. Enjoy it with roast chicken and vegetables, or try it with the Spinach and ricotta stuffed chicken (p54).

A crisp, fresh white wine named after a small bird partial to its grapes, finest* Passerina, £6, is awash with flavours of citrus fruits and white peach. Perfect with grilled chicken or seafood.

Keep a bottle of White Port, £8·50, in your fridge to help make the most of warm, balmy evenings.

With scents of apple and grape, and a lingering finish, it makes a deliciously refreshing apéritif served over ice with tonic and a slice of orange.

Rioja is so famous for red wines that its impressive line-up of whites often gets overlooked. A fantastic example is Rioja Blanco, £5, which has subtle floral flavours with hints of citrus and tropical fruits. It’s a great match for the Spanish roasted fish (p56).

Fun of the fair Taste all these and more at Tesco Wine Fairs this autumn, at venues around the country. See tescowinefair.com for details.

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

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

p29

Bacon

Chillies

Cherry jam

CARAMELISED BACON Sprinkle bacon with cinnamon and brown sugar. Grill until caramelised.

BLUE CHEESE ICEBERG WEDGE Whizz Roquefort in a food processor with cider vinegar, olive oil, soured cream, mayonnaise and lemon juice.

Drizzle over iceberg lettuce wedges.

Top with chopped crispy bacon.

CREAM CHEESE CHILLIES Whisk cream cheese with coriander and garlic; season. Stuff seeded chillies with the mix, dip in beaten egg then breadcrumbs; bake.

PICKLED CHILLIES Mix sugar, cider vinegar, coriander seeds, a bay leaf, salt and peppercorns. Prick the chillies; store in a sterilised jar with the vinegar.

soft goat’s cheese, basil and olive oil.

CHERRY JAM PIES Cut readyrolled puff pastry into 12 squares; spoon jam onto 6; then raspberries.

Brush the edges with beaten egg and top with a square. Prick with a knife, brush with egg, top with sugar; bake.

*

*

*

*

CHEESE TOASTS Spread *jamGOAT’S on thick slices of toast. Top with

*

RECIPES EVE O’SULLIVAN PHOTOGRAPHY STUART OVENDEN FOOD STYLING SAL HENLEY PROP STYLING TAMZIN FERDINANDO

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

p54

Green beans

Blackberries

Ricotta

PAKORAS Mix gram flour, baking powder, garam masala, salt, lemon juice and water to make a batter.

Add sliced beans and onion. Shape into balls and deep fry.

GREEN BEAN SALAD Mix blanched beans with courgetti, parsley, cooked quinoa and tarragon. Add feta, then drizzle over olive oil and balsamic.

EGGY BREAD CRUMPETS Heat blackberries, cinnamon and sugar until broken down. Dip crumpets in eggs whisked with sugar and salt; fry in butter. Top with the blackberries.

GRANITA Whizz blackberries in a food processor with stem ginger and syrup, sugar and lime juice.

Freeze; fluff with a fork to serve.

ricotta with eggs and milk; season.

Put the leeks in a pastry case, pour over the ricotta mix and bake.

RICOTTA BREAKFAST BOWL Roast halved plums with allspice and maple syrup. Whisk ricotta with milk; serve with almonds, syrup and the plums.

* *

*

*

LEEK AND RICOTTA TART Roast *chopped leeks with thyme. Mix

*

For more leftovers recipes, visit tesco.com/realfood

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B e au ty e xpe r t

15

FAST BEAUTY

FIXES SAY GOODBYE TO RUSHED ROUTINES AND HELLO TO SPEEDY, STRESSFREE TRICKS

T

hree in five of us are always in a rush in the morning – not surprising when we have, on average, 36 minutes to get ready, and 13 tasks to do in that time.* If your beauty regime feels pinched, try our expert tips, all of which can be done in five minutes or less.

THE PERFECT UP-DO

A chic up-do looks great, but can be tricky to style and take ages – with grips falling out as you put them in. So do like the pros and spray grips with hairspray beforehand – it helps them stay put and makes a secure style a cinch.

Pro Formula Firm Hold Spray, £1·30

Salon treatments are time-consuming and costly – but there’s a cheap, fast alternative. Try a homemade mix of equal parts ground coffee and olive oil to exfoliate trouble spots before you shower, buffing with a mitt for a deeper scrub. Caffeine stimulates dilation of blood vessels, which tones and tightens tissue, making cellulite less obvious.

MANI IN MINUTES

No time to wait for your polish to dry? Don’t panic – simply dipping your freshly painted fingers or toes in ice-cold water for a minute or so will harden the polish and prevent smudging.

Maybelline Nail Color Show 43 Red Apple, £2·99

FASTACTING FACE MASK

EXPRESS NAIL TREATMENT

THE A-LIST LOOK (IN A HURRY)

Contouring your face can take ages, but make-up artist Caroline Barnes says you can achieve a flawless face fast by using two foundations, one shade apart. ‘Use a shade lighter than your normal foundation in the T-zone area, under your eyes and on top of your eyebrows, then use your regular shade on the rest of your face, blending it outwards, towards your hairline and down over your jawline.’ Max Factor Face Finity Foundation, £13

LINGERING SCENT This trick will leave you smelling beautiful for hours, so you won’t need to reapply perfume. Dab Vaseline, £1·50, on your pulse points before applying.

Perfumer Azzi Glasser explains, ‘The dryer skin is, the less a fragrance can adhere to it, so your perfume won’t last as long.’

72

While you’re watching TV, massage your hands and nails with a mix of lemon juice and sweet almond oil. Citrus acts as an astringent to disinfect and clean, while almond oil softens dry patches, leaving nails looking healthy and shiny in minutes.

Give your skin a quick boost with a nourishing face mask.

Feeling Beautiful Dead Sea Minerals Anti-Stress Mask, £1·50, absorbs impurities without drying, and Feeling Beautiful Charcoal & Black Sugar Polishing Mask, £1·50, replenishes moisture while cleansing pores.

ACHIEVE A PRO GLOW Get a natural, sun-kissed face in seconds with tanning expert James Read’s secret weapon: cotton wool pads. ‘Dab facial self-tan on a cotton pad, then lightly spread over the face, blending down the front and back of the neck,’ he says. This prevents self-tan collecting in creases or dry areas, leaving a streak-free finish.

QUICK’N’EASY Use kitchen paper to speed up a blow-dry by squeezing moisture from hair before you dry to cut styling time by a whopping 20 per cent!

B ea u ty expert There’s no need to fiddle about with blusher and bronzer to give your complexion a boost. Simply dot your favourite lipstick on the apples of your cheeks, then blend upwards and outwards for a natural flush.

Revlon Super Lustrous Matte Lipstick, £8

DRY YOUR BEST It’s a great rescue when time is short, but dry shampoo must be used correctly. ‘Tip your head forwards and spray near, but not onto, the roots. After a minute, massage in, then brush. To combat flyaways, spray your hairbrush with hairspray before styling,’ says hairstylist Leo Bancroft.

TWIST AND GO

WORDS VISHAKA ROBINSON PHOTOGRAPHY CAMERA PRESS, GETTY, SCOPE BEAUTY, LOUISA PARRY *Survey of 1,571 UK women commissioned by E45 Spray Moisturisers, March 2016

If you haven’t time to fiddle about tonging curls in the morning, simply twist almostdry hair into a ponytail shape, then blow-dry while holding it in a long twist. You’ll get smooth waves in a fraction of the time (with minimal heat damage).

Remington Keratin Radiance dryer, £50, 337-0311

If you wake up with puffy eyes, concealer won’t help.

Instead, wrap a towel around a bag of frozen peas and lie with it on your eyes for a few minutes.

Voilà, the bags will be gone.

DEEP CLEANSE

NAIL IT

No time to paint your nails? Try the look showcased by manicurist Madeline Poole at NY Fashion Week. Instead of painting fingernails, she dabbed dark polish onto each nail. For perfect polka dots, put polish on the rubber end of a pencil, and dab each nail once. Barry M Gelly Hi Shine Nail Paint, £4

An at-home facial takes at least half an hour, but a quick double cleanse can boost your complexion just as well, says A-list facialist Vaishaly. First, using your fingers work a thick cleansing balm or an oil, such as coconut or olive, into your face, then remove with a warm muslin cloth or flannel. This shifts make-up, bacteria and grime, so your second cleanse, with a milk cleanser or cream wash, can achieve a deeper clean.

Nivea Cleansing Cream Wash, £2·50

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

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T r i e d and t e ste d BEAUTY CONFIDENTIAL

Rimmel Brow This Way Sculpting Kit, £4

Brow wows

Nicola ‘This small kit has all you need – brushes, powder, wax. The wax was a bit dark, but kept my brows in place.’

Vicky ‘I liked how compact the kit is, and I also liked the powder and wax.

But the combing brush removed a bit too much powder.’

Louise ‘The wax looked natural, but the brush was small and I needed a mirror.’

OUR PANE L TE ST S THE L ATE ST E Y E BROWPE RFECTING PALE T TE S

Sleek Makeup Brow Kit, £8·49 Nicola ‘The brushes were great to use. The wax was well-pigmented and matched my natural brows.

The final look was amazing!’

Vicky ‘The tools worked well, but there wasn’t a combing brush. The wax wasn’t thick enough for me.’

Louise ‘The wax was quite dark, so I used a cotton bud for a more natural look. The powder was lovely and soft.’

L’Oréal Paris Brow Artist Genius Kit, £10

T OP PICK

Barry M Brow Kit, £6 Nicola ‘I loved this kit. The wax was a good match for my brows and the powder made them look fuller. The brush was easy to use and the tweezers were handy.’

Vicky ‘This blended well and was a good colour.

I loved the brush for tidying.’

Louise ‘This wasn’t too dark and had nice coverage, but I found the brush fiddly.’

Louise ‘I liked the natural effect the wax gave, as well as the highlighting powder for the brow arch, but I

Nicola ‘It’s a great colour and easy to use, but the powder fell onto my lids.’

found the brush and the tweezers small and fiddly.’

Vicky ‘A great little kit. The wax went on smoothly and the powder created full and natural brows. The tweezers were nice and sharp. The only downside was that the illuminating powder lacked shimmer.’

WORDS JO WOODERSON PHOTOGRAPHY LOUISA PARRY

Collection Eyebrow Kit, £4

OUR PANEL

Nicola Bisset 31, from Edinburgh, has fine, blonde brows.

Louise O’Carroll 37, from Cambridgeshire, has fine, dark brows.

Vicky Noonan 26, from Cumbria, has fine, medium brows.

Nicola ‘I loved the range of shades and it was easy to blend. The brow mascara held the powder in place all day.’

Louise ‘The powders blended well and I liked the mascara, but it ruined my shading.’

Vicky ‘The mascara gave a wet, slick look, but I prefer a brow wax. The medium shade was a good match for me.’

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

75

now we’re squeezing in coconuts too

Coconut is a delicious source of protein and energy which is why we’re going to such crazy lengths to squeeze as much into our new nut butters as humanly possible.

meridian: nuts about nuts

B a ck to s c hool

o of the class

M A K E S U R E YO U R K I D S A R E PRO PE R LY K I T T E D O U T T H I S Y E A R W I T H T H E S E G R E AT-VA L U E B U YS

SEE IN STORE FOR GREAT OFFERS

CLOCKWISE FROM LEFT Pukka notebook and filing collection in blue, £22 401-1363, also available in pink; Casio FX-85 scientific calculator in pink, £12 538-0679; Pritt 3 x 22g pack, £4 703-6385; Crayola Super Tips

50 pack, £9 209-3739; Oxford maths set, £4 563-1776; Pritt Rainbow 4 pack, £3 466-0732; Post-it Super Sticky 4 pack cascade, £5 365-5337

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Acctim vierra alarm clock, £12, in blue 739-9237 and pink 245-7866

Sandisk Cruzer Blade 16GB USB flash drive in pink, £9*

Curver 8ltr basket, £3·50.

Brown 701-2055 Cream 719-3401

Sharpie 30 pack permanent marker pens (limited edition), £22 631-8360

Marvel Avengers duvet, £14 359-5871

Staedtler 4 pack Textsurfer highlighters, £5 213-7467

Start right

THE UNIFORM F&F provides schoolapproved uniforms embroidered with the correct emblems. Tesco will make a five per cent cash donation to your school for every item purchased. tesco.com/direct/ues Denim satchel, £8 427-2000

Play-Doh activity backpack, £10 379-5308

THE ESSENTIALS Equip your child for every lesson by investing in a dry-wipe or chalkboard planner.

Write what they’ll need for the week so you can pack bags accordingly.

THE LAUNDRY Buy non-iron shirts and hang clothes after washing and after school to reduce creasing.

A spritz of lavender oil solution will help to relax the fibres, so clothes stay wrinkle-free for longer.

Jones & Co alarm clock, £4 435-9977 78

Messenger bag in grey, £7 527-4441

THE BREAKFAST Ease the morning rush by preparing breakfast the night before. Oats can chill for up to three days and are easy to customise.

B a ck to s c hool

Shopkins combo lunch bag, £10 681-7410

Star Wars Stormtrooper water bottle, £3 296-3185

Finding Dory EVA bag, £8, 315-8356

Lunchbox clever Denim water bottle, £3 228-3273

MAKE IT YOUR OWN Write your child’s name and class on their lunchbox in stickers to help them identify it.

ICE PACK HACK Transform a kitchen sponge into an ice pack for a cheap, easy way to keep the kids’ sandwiches cool. Find out how at tes.co/icepackhack.

Avengers can water bottle, £4 578-0284

WORDS LOUISA DAVIES PHOTOGRAPHY LEO ACKER PROP STYLING LEE FLUDE *In store only

SHAPE SHIFTERS Make sandwiches more fun by using cookie-cutters – perfect for kids who hate crusts.

Star Wars Stormtrooper lunch bag, £8 676-7967

Shopkins glitter cup, £4 673-9790

Smash 5 piece lunch set in pink zigzag, £20 390-9006

Avengers combo lunch bag, £10 507-0685

Spiderman bottle, £4 439-6152

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

79

new digs

E V E RY T H I N G A ST U D E N T N E E D S TO MAKE A BRILLIANT HOME F RO M H O M E O N A B U D G E T

J

ake Butler, editor of student money site savethestudent.org reveals the key items to pack – and what to leave behind – when heading off to university.

2 Avoid the temptation to bring every bit of your bedroom with you, as it could make you homesick. Instead, see the move as a chance to decorate your new blank canvas of a room.

Cushions can help you put your stamp on a new room

3 Be sensible with the number of glasses you pack – you’ll need to fit them in shared cupboard space, and a mug will often suffice!

4 A small first aid kit may just be one of the most useful items you could have at uni – everyone needs plasters, and you can be the one to oblige, helping your social life, too.

Cut down on cleaning time with non-stick oven trays

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LEFT Plastic mirror in white, £2·50 413-7824; Toothbrush holder in white, £1·50 726-3657; Basic A4 frame in silver, £3 215-5344; Basic 5x7 frame in red, £2 149-6921; Acctim Adelphi alarm clock, £12 599-9286; Desk lamp in red, £5 205-0490; Chenille cushions, £4 each, in grey 303-6910; in purple 744-4547; in taupe 258-5587; Basics hangers 8 pack, £1 712-6523, Klipfresh foodsavers, £3·25 for 3 200-1064

BELOW Round dish brush in platinum, £1 310-6746; Nonstick oven trays, £7 for 3, 722-8524; Aluminium nonstick frying pan in black, £6 206-9850; Basics 12 piece, 4 person dinner set in white, £10 293-6711; Basic oversize check single duvet set in blue (also available in double and king sizes), £10 517-7166; LED pillar candle, medium, £4·50 136-6667; LED pillar candle, large, £5 631-2005

WORDS AVIVA ATTIAS, LOUISA DAVIES PHOTOGRAPHY LEO ACKER PROP STYLING LEE FLUDE

1 Kitchen tongs do the job of many utensils: picking up hot items, tossing salads, flipping burgers and grabbing items you’ve dropped.

U n i v e r s i ty e s s e n t i a ls BELOW Basics ironing board, £10, 205-1257 Minky 3-tier plus indoor airer, £20 100-4687; Reversible single duvet set in navy/breeze (also available in double and king sizes), £8 602-2150; Hygro cotton bath towel in blue, £7 574-1195; in taupe, £7 521-8864

‘Food storage containers are brilliant. I cook all my meals in bulk and freeze them, saving time and making it easier to eat more healthily on a budget’ Louisa Davies, 19, Cardiff University

Basics throw in red, £5 194-2640

‘I forgot about coat hangers and my halls didn’t provide any.

This is typical of university rooms so definitely get some before you go’ Basics terry small check blue and red, £5 for 5 298-4631

Tom Mearns, 20, Bournemouth University

‘A wok is great for making bigger meals, so you can cook with your flatmates. You’ll save on washing up too, as all the ingredients can go into one pan’ Rhys Harding, 21, Goldsmiths, University of London

Two-tone stoneware mug, £1·75 each, in red 731-0747; in duck egg 243-9146

Stainless steel wok (30cm), £16·50 325-8552

‘Beds in student housing can be uncomfortable, but a mattress topper helped me get a better night’s sleep!’

Pip Bartlett, 21, Cardiff University

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

81

Back to uni A

s students across the country return to campus, here's a handy guide to the essential kit to get them sorted.

Perfect for taking notes during lectures and writing essays, as well as emailing assignments in at the end of term, this amazing Acer ES1-571 15·6inch notebook laptop with bag, mouse and MacAfee® Internet Security, is great value at just £329.

Powering it is a speedy Intel® Core™* i3 Dual-Core processor, which is supported by 4GB of RAM. The bundle comes complete with handy soft carry case and wireless 3-button mouse. To keep them safe online, the bundle also

includes McAfee Internet Security 2016.

Plus, they can now double up on memory and hard drive for just £50 more, at £379, allowing them to store up to 550,000 digital photos, 500,000 MP3s, 880 hours of DVD-quality video or 240 hours of HD video.

When the end of term comes around, they can get the party started with this fantastic Sony GTK-N1BT Boomblaster, £179, a wireless speaker with Bluetooth connectivity and a built-in colour LED display. They will experience rumbling bass lines with a powerful 60w subwoofer and two 20w full-range speakers.

The 10-pattern, multiLOOK SMART coloured LED light This black printer show synchs with cartridge has specially every beat, to get formulated ink for crisp everyone dancing. pages that are smudge and fade resistant, ideal for printing essays. For printers using the HP 301 cartridge.

Tesco H301 Black, £6·50

S T Y LE IT U P These smart accessories from BaByliss are all the styling kit they'll need on campus.

For frizz-free, high-shine hair, the BaByliss Ombré Hair Dryer – was £30 now £20 – has three heat settings, and heat-balancing ceramic technology. This, together with powerful 2000w air flow and a slim nozzle give precise, long-lasting style. The BaByliss Ombré Styler 235 – was £60 now £28 – heats up in just 15 seconds, and the titanium-ceramic plates glide through hair for a sleek look and smooth finish.

For guys looking to smarten up, the BaByliss 6-in-1 Titanium Grooming Kit, £25, has two interchangeable cutting heads and titanium blades for all-over trimming and grooming, whether hair is long or short.

LOVE A CU P PA No student house would be complete without a great value kettle or toaster. They're essential to survival and keep many a youngster going during study or revision.

Try the exclusive new Kettle and Toaster Set, bottom left, from £19·50, also in black. Or set them up with a top-of-the-range kettle or toaster – a stylish addition to any student digs. Russell Hobbs Toaster and Kettle, bottom right, also in red, cream or black, from £19 each.

All prices correct as of 05/08/16. Games subject to availability while stocks last. * Intel, the Intel Logo, Intel Inside, Intel Core, and Core Inside are trademarks of Intel Corporation in the U.S. and/or other countries. **REQUIRES STAR WARS BATTLEFRONT FOR PS4™, PLAYStation®VR, and PlayStation Camera (all sold separately). *** launches January 2017. †FIFA 17 launches 29 September in store and online. ††Forza Horizon 3 launches 27 September in store and online. †††Battlefield 1 launches 21 October in store and online. ‡Promotion offer available from 09-25/09/16.

H E LP K I T YOU R K I DS OU T FOR T H E N E W T E R M W I T H E SSE N T I A L E LE C T R IC A L S FOR HOM E , ST U DY I NG – A N D H AV I NG F U N , T OO

PROMOTION

N E W R E ALIT Y Step into a new world, with the PlayStation VR, the virtual reality system for PlayStation 4.

Just plug it in to your PS4, slip on the PS VR headset and ear buds and it will feel like you're standing right in the middle of the action.

Some big-name games have been given the VR treatment, too. Star Wars Battlefront: X-Wing VR Mission**, lets you pilot an X-Wing and take on a Star Destroyer or Blockade Runner, and will be available for free to all owners of Star Wars Battlefront on PS4.

Coming soon to PlayStation VR is Batman Arkham VR, which lets you step into Batman's universe and explore Wayne Manor and the Batcave as the caped crusader himself.

PS4 owners should also look out for Call of Duty: Infinite Warfare, £46, where battles take place in stunning

multi-planetary environments with new weapons and zero-gravity dogfights in this cinematic game.

If you've got the stomach for it, 2017 will see the release of survival horror game Resident Evil 7: Biohazard***, £44, which will use photo-realistic graphics to imerse you in a terrifying derelict mansion setting. And don't miss Watch Dogs 2, £46, where you play a brilliant hacker fighting corruption.

GET 2 FOR £80‡

When you pre-order selected PlayStation PS4 titles at tesco.com

P L AY TI M E The wait is over. The Xbox One S, starts from £249, is here.

Offering a truly immersive experience, the Xbox One S introduces you to a world of gaming that pushes the boundaries of realism, with more believable characters and richer stories. The new slimmer design has a glossy finish, horizontal orientation and a slot-loading Blu-ray disc player.

There are some exciting new releases, too. Fifa 17†, £46, gives an authentic football experience. A new game engine gives the players greater depth and emotion, and allows them to move in a highly responsive way.

Forza Horizon 3††, £46, puts you in the driving seat. With an incredible selection of the world’s greatest cars, you can customise everything – from vanity licence plates to horns – and explore the Australian landscape.

If a first person shooter is more your thing, then pre-order Battlefield 1†††, £46. You can fight epic multiplayer battles with up to 64 players, and adapt your tactics and strategy to the dynamic environments.

KEEP IT SIMPLE WORK, BILLS, FAMILY LIFE , SOCIAL MEDIA… IT’S EASY TO BECOME OVERWHELMED IF YOU DON’T STAY ON TOP OF THINGS. HERE’S HOW TO STREAMLINE YOUR LIFE IN 10 EASY STEPS

W

hether it’s booking appointments with doctors or dealing with emails, we could all use a helping hand getting organised.

These tips and tricks will help make life that little bit easier.

3

FILTE R YO UR P H OTOS

A LWAY S D E L E T I N G P H OTO S F R O M YO U R P H O N E TO F R E E S PAC E ? B AC K I N G U P YO U R F I L E S W I L L C H A N G E YO U R L I F E !

YO U C A N B U Y M E M O R Y C A R D S F O R M O S T A N D R O I D P H O N E S TO I N C R E A S E T H E S TO R AG E A N D YO U C A N D OW N LOA D F I L E S TO YO U R D E S K TO P. M A N Y S I T E S O F F E R ‘ C LO U D ’ S TO R AG E

CUT THE PAPER CHAIN No one has time to file every document as soon as they receive it. Instead, divide paperwork you need to keep into two trays, labelled ‘sort later’ and ‘sort now’. To Brits spend save space, an estimated use upright 35·7 million box files or days a year hanging storage racks. looking for

missing paperwork.

2

DIGITISE FAMI LY LIFE

Struggling to keep track of everyone’s schedules? Try the free Cozi Family Organizer app (iTunes, Google Play), which gathers your commitments in one place. It also lets you share shopping and to-do lists. You’ll never run out of milk again!

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F O R M E D I A T H AT C A N B E AC C E S S E D O N L I N E F R O M ANY WHERE . GOOGLE DRIVE OFFERS 15GB FOR FREE . DEPENDING ON FILE SIZES, 10GB WILL S TO R E A B O U T 4 , 0 0 0 P H OTO S , 2 , 5 0 0 S O N G S OR 12·5 HOURS OF HD VIDEO.

MAKE EASY APPOINTMENTS

Frustrated by GPs who only take phone bookings at certain times? Many surgeries now let you book appointments and renew prescriptions online. Check if yours is one at nhs.uk/servicesearch. There’s toothpick. com for slots at 3,500 NHS and private dentists and zesty.co.uk for private clinics, ranging from nutrition to podiatry.

For more helpful life tips, visit tescoliving.com

Despite more than one in three of us losing photos due to a technical mishap, 38 per cent of us still don’t bother to back them up.

5

KEEP YOUR INBOX CLEAR If emails are your enemy, try Boomerang for Gmail, Outlook or Android. This plug-in lets you hide messages until you’re ready to deal with them, schedule emails for sending later and send reminders to tardy recipients.

It’s estimated that people spend an average of 13 hours a week sending and sorting emails. That’s 33 per cent of their time at work!

Li fe ad m i n

9

DECLUTTER YOUR HALLWAY

BLITZ YO UR TO - D OS

Keeping items off the floor is the key to a clear hallway. Parenting expert Dr Laura Markham suggests an organisation station for kids.

‘Give your child a coat hook at their height,’ she says. Put up a shelf below for their bag, and a space underneath for their shoes.

‘Get them into the habit of putting their things away when they walk in the door,’ she adds.

R ATH E R THAN YOU R USUAL N E VE R- E N DING TO - DO LIST, FOCUS O N J OT TING DOWN TH R E E K E Y TASKS A DAY TO K E E P YOU R GOAL S ACH IE VAB LE . WRITING A ‘ DO N E LIST’ WILL AL SO H E LP: YOU STAY M OTIVATE D

BY SE E ING WHAT YOU ’ VE ACCO M PLISH E D, E VE N IF A J O B G E TS SH U NTE D O NTO TH E N E X T DAY ’ S TASKS .

WORDS GEORGIE LANE-GODFREY ILLUSTRATIONS ADAM HOWLING *PUBLISHED ON 8 SEPTEMBER (VIRGIN BOOKS, £12·99)

7 CONQUER RECYCLING

Use Recycling Week, which runs from 12-18 September, as motivation for cutting down the amount of rubbish that your household produces. It’s also a great way to get kids interested in recycling. Start by building your own ‘recycling station’.

This can be as simple as a few clearly labelled reusable shopping bags or repurposed toy boxes. Reusing is a great idea too: you can turn old loo rolls into handy cable holders, while empty tissue boxes make convenient dispensers for plastic carrier bags.

Around 30 million tonnes of household waste are generated in the UK every year, of which 5·9 million tonnes are packaging.

SPRING CLEAN SOCIAL MEDIA

‘It’s important to rid yourself of distracting things in your life on a regular basis,’ says Brian Wong, author of The Cheat Code.* ‘That includes cluttered social media accounts that can zap time and energy. Use the mute function on social networks to hide the posts of users without unfollowing them.’ To do so, tap ‘more’ then ‘mute @username’ on Instagram and Twitter, and use the drop-down arrow on Facebook posts.

Check your followers and delete any fake accounts that might send you spam.

10

Make plans easier Looking to put that out-ofcontrol WhatsApp group between all your mates to bed? Get Propoodling. This free online scheduling tool, similar to Doodle, lets you enter your availability in a poll before sending it to your friends to fill in. Visit propoodle.net for details.

Tidy upcycling Find out how to turn cardboard boxes into drawer dividers at tes.co/getorganised

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CHANGING ONE LOUNGE , THREE DIFFERENT LOOKS – IT’S THE FAB ACCESSORIES THAT MAKE THE DIFFERENCE!

W

ith autumn on the horizon, it’s time to cosy up and give your living room a bit of attention.

Whether you are drawn to natural blues, a touch of glamour or a rustic country feel, it couldn’t be easier to revive your living room while keeping up with all the trends for autumn – simply by investing in some key pieces that will transform your living space in under 24 hours!

LOOK 1: COUNTRY CASUAL Create a relaxing and cosy modern country feel with warming tones of mocha, ruby red and soft cream teamed with tactile pieces like wicker table lamps, pale oak furniture and rustic accessories.

BELOW Live Simply Signage, £5 784-3326

ABOVE ‘Beautiful Day’ cushion, £12 373-6592 LEFT Check cushion, £8 369-7194; ‘Cosy’ cushion, £12 758-6199; Heart ceramic vase, £8 518-4089; House tealight holder, £5 536-0729 BELOW Sherpa-back throw in knitted cream, £25 260-4080; Sherpa-back throw in red check, £25 724-7935

Authentic country-style jugs look great filled with freshly cut blooms; simply pick colours that match the scheme

Expert tips

1 2

Opt for embroidered cushions.

Tactile, they also perfectly complement the story of a country living room.

Lanterns are a quick and easy way to create a welcoming glow. Use a mixture of pillar candle and tealight styles to create interest.

ABOVE Poppy print cushion with piping, £8 678-9919 86

ABOVE Wicker hanging heart, £1 630-7586

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

3

Go for understated oaklook furniture; it offers a contrasting element, which keeps it looking fresh and modern.

H ome i n s p i r a ti on Group odd numbers of wooden frames with differing shades together – it will create an instant gallery wall

Choose table lamps with a difference; this charming wicker shade gives the lamp a textural quality

CLOCKWISE FROM LEFT Ceramic tea light holder in white, £2 336-1986; Enamel jug in cream, £12 523-0865; Plain chenille cushion in chocolate, £4 286-4972; ‘Cosy’ cushion, £12 758-6199; Check cushion in orange, £8 369-7194; Basics photo frame, oak effect, £2·50 671-8735; Faux silk-lined eyelet curtains in ivory (66 x 90cm), £28 457-4790; Sherpa-back knitted throw in cream, £25 260-4080; Pressed petals cushion, £8 227-2205; Throw in orange check, £12 773-2559; Two tone stoneware mug, £1·40 each 731-0747; Heart ceramic vase, £8 518-4089; House tealight holder in white, £5 536-2703; White fig and blackberry pot pourri, £4 491-5932; Small tapered wooden lantern, £12 135-9650; Large black lantern, £14 641-8849; Ivory pillar candles, £4·50 for a set of 5 671-8735

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

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LOOK 2: NATURE STUDY Create a soothing scheme with cool hues and botanical prints. Start with a neutral colour palette, then use delicate patterns to add interest and tactile fabrics such as chenille and felt to create warmth.

LEFT Stripe chenille cushion in green, £4 171-9078

RIGHT Love Lives Here Hanging Plaque, £4 BELOW Striped chenille cushion in cream, £4

281-6605

464-8355

LEFT Silhouette bird cushion, £8 618-9997; Chenille cushion in duck egg, £4 275-2955; Faux velvet silver cushion, £7 273-3656; Dot cushion in grey, £8 238-8851

BELOW Decorative bird glass tealight holder, £3 453-4959

Expert tips

1 2 3

Be on trend by investing in two or three botanical print cushions – the perfect way to update a tired sofa in an instant.

Declutter by choosing a coffee table with a shelf; brilliant for hiding away books and throws.

Fill a blank space with pictures; white frames stand out well against muted grey tones and keep things looking fresh and modern.

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

H ome i n s p i r a ti on

Changing a lampshade or adding a new pendant light is a quick, easy and effective way to revamp a room

Pretty blooms always add life and colour, pop them in a vase with a floral theme to pull the look together

Storage can be both practical and stylish, as these felt baskets prove. They come in two sizes, will fit inside each other when not in use – and are easy to carry from one room to another

CLOCKWISE FROM LEFT Decorative butterfly bottle, £5 539-3023; White multi-aperture frame, £12 603-8644; Chenille cushion in duck egg, £4 275-2955; Silhouette bird cushion, £8 618-9997; Faux silk-lined eyelet curtains in ivory (66cm x 90cm) £28 457-4790; Tree silhouette printed vase, £12 708-5065; Sienna Super White porcelain mugs, £3 each 283-1024; Sienna Super White porcelain side plate, £3 600-6701

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

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LOOK 3: AGE OF GLAMOUR Cosy up a living room with rich decadent tones of deep red, steel grey and gold. Choose indulgent textures such as faux silk and crushed velvet, and team them with burnished copper accessories for all-out star quality.

Use the end of a mantelpiece as a display area; varied tones of copper add understated elegance

BELOW Flowers triptych, £8 513-9944; ‘Champagne’ cushion, £8 577-0192; Hortensia floral cushion, £8 639-5031, Velvet cushion in teal, £7 108-0968; Mercury vase, large, £12 625-4941; Mercury vase, medium, £10 576-3079

WORDS JO WOODERSON PHOTOGRAPHY DAN DUCHARS PROP STYLING SAM DUFFY

BELOW Faux velvet cushion in purple, £7 675-8320; Gold feather cushion, £8 479-8128

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RIGHT Silver pot, £6 746-0537; Refresher oil, £1.50 each, in lavender and chamomile 107-0652; in fresh linen and cotton 496-9317; in vanilla and jasmine 100-7762; Oil burner in red £4 361-2150; Ceramic tealight holder in white, £2 336-1986; Pot-pourri bowl, £5 340-0666

Expert tips

1 2 3

Create highlights with various shades of copper by using a mixture of smooth and textured vases and indoor planters.

Use a corner of the coffee table as a small display area.

As a general rule of thumb, groups of three always work best.

For longevity and value for money, choose lighting that will work across both modern and traditional schemes.

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

H ome i n s p i r a ti on

This pentagonal tealight holder could also be used for keeping succulents in – a big trend right now

This sumptuous sofa is the key to the luxurious feel of this room. Continue the theme by accessorising with textural throws and tactile cushions

CLOCKWISE FROM LEFT Gold apple, £5 598-7518; and Pear, £5 711-6500; Black multi-aperture frame, £12 503-5995; ‘Champagne’ cushion, £8 577-0192; Matchstick table lamp in ivory, £8 288-1554; Faux silklined eyelet curtains in heather (66cm x 90cm), £28 679-5942; Pentagonal tealight holder in brass, £14 435-9685; Mercury vase, large, £12 625-4941; Mercury vase, medium, £10 576-3079; Hammered-effect vase, large, £14 250-7678

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

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NEW A

ND READY TO US

E

£2 £1

each**

each*

Selected stores, while stocks last. *Drained Tuna Steak 120g promotion live from 21.09.16 to 11.10.16. **Drained Tuna Steak 3x120g promotion live from 31.08.16 to 20.09.16. Prices correct at time of print.

Ca s h s ma r t

SPEND… TO SAVE FORK OUT A LITTLE MORE AT THE OUTSET, WHEN BUYING OR SELLING, AND YOU COULD RE AP FINANCIAL REWARDS IN THE LONG RUN

‘You’ve got to speculate to accumulate’, or so the saying goes, but you don’t have to spend big money to see a return. Financial expert Sarah Pennells explains how a little upfront investment can mean you spend less in the long run.

PAY FOR YOUR MOBILE HANDSET

PUT DOWN A LARGER MORTGAGE DEPOSIT TO SAVE ON INTEREST Whether you’re buying a property or remortgaging, the smaller your deposit, the higher your interest rate will generally be; increase your deposit by just a little, and you could greatly reduce your rate. Lenders tend to up the rate for every extra five per cent of the property’s value you borrow – and in the current climate, rates are likely to be even more tiered. So, if you have a deposit worth 23 per cent, increasing it to 25 per cent could bring down costs significantly.

Lenders tend to be less strict if lending less than 75 per cent.

WHERE TO START: TALK TO AN INDEPENDENT MORTGAGE BROKER, WHO WILL BE ABLE TO FIND THE DEAL THAT COULD SAVE YOU THE MOST. BROKERS TO CONSIDER

When you next upgrade your mobile phone, buying a SIM-free handset and then getting a SIM-only deal could prove cheapest.

Or if you prefer to have a contract, paying a lump sum for your phone upfront will reduce the monthly payments, and you will pay less overall. For example, a SIM-free iPhone 6s 64GB costs £599 (from Carphone Warehouse). A basic SIMonly deal is from £12 a month, while unlimited data costs £20 a month. If you were to choose the unlimited-data SIM-only deal and buy the phone upfront, you’d spend £1,079 over two years, whereas on contract, you’d pay £1,320. So, choosing the SIM-free phone saves you more than £240.

INCLUDE LONDON AND COUNTRY (LANDC.CO.UK) AND JOHN

WHERE TO START: NEXT

CHARCOL (CHARCOL.CO.UK).

TIME YOU WANT TO UPGRADE,

BE MINDFUL THAT ANY SAVINGS

ASK YOUR EXISTING PROVIDER

WILL DEPEND ON YOUR DEAL AND

WHAT YOU’D SAVE BY BUYING

YOU MAY NOT SAVE MONEY THIS

A SIM-FREE HANDSET, BUT

WAY. DON’T BORROW (VIA A BANK

CHECK DEALS ELSEWHERE,

LOAN, FOR EXAMPLE) TO INCREASE

TOO. SEVERAL OUTLETS SELL

YOUR DEPOSIT OR EQUITY, BUT

SIM-FREE HANDSETS AND

IF YOU HAVE SAVINGS EARNING

YOU CAN SEARCH ON PRICE-

A LOW INTEREST RATE, IT MAY

COMPARISON SITES FOR

PAY DIVIDENDS TO USE THEM.

SIM-ONLY CONTRACTS. 93

C ash s mart If you’re buying car or home insurance and paying monthly, it could cost more. Many insurers charge up to 20 per cent interest and there could be extra fees, too. You could also miss out on the best deals if you pay monthly, as some plans are only available on an annual basis. If you can, pay the insurance premium upfront. An average car insurance policy costs £671, according to Confused.com, and you’d pay at least £75 more if you were charged 20 per cent interest – that’s about six weeks’ worth of premiums.

WHERE TO START: WH E N YOU ’ R E COM PARING DE AL S B E FOR E YOU R N E X T R E N E WAL DATE , CALL TH E IN SU R E R TO AS K ABOUT TH E DIFFE R E NT COSTS FOR PAYING MONTH LY OR U PFRONT.

BOOST YOUR PROPERTY PRICE

Before selling your home, it could be wise to decorate or renovate to boost its value.

We Brits love our kitchens, which is why properties with a stylish, practical kitchen usually sell the fastest. So, if your kitchen is looking rather tired, replacing it could be a shrewd investment.

Figures from Which? show the average cost of a new kitchen is £8,000 and, according to Movewithus, it could add 5·8 per cent in value. If your home is worth the UK average of £225,000, that’s an extra £13,050.

WHERE TO START: WORK OUT YOUR BUDGET. IF YOU DON ’T HAVE MUCH TO SPEND, YOU CAN STILL ADD VALUE IF YOU ’ RE CLEVER ABOUT WHERE AND HOW YOU BUY. DON ’T NECESSARILY HEAD TO THE BIG KITCHEN NAMES OR DIY CHAINS . BUYING FROM INDUSTRIAL SUPPLIERS AND SALVAGE YARDS CAN MAKE YOUR POUNDS GO FURTHER .

BUY A CAR OUTRIGHT It may be better to pay for a car upfront, even if it means taking out a loan, than buying it on a personal contract (PCP) or standard hirepurchase (HP) deal.

While some PCP deals require no deposit, you may have to make a large final ‘balloon’ payment to keep the car. The interest (and any extra payments if you do more than the expected mileage) can also make it expensive.

Instead, if you have a good credit rating and want to borrow £7,500 or more, you should be 94

offered a low interest rate on a loan – below four per cent even. If you buy a £17,000 car, put down a £6,000 deposit and take out a loan for the remaining £11,000 at 3·9 per cent, you could save around £900 in interest overall.

WHERE TO START: A S K TH E D E A LE R FO R A F I N A N C E AG R E E M E NT Q U OTE FO R A P C P O R H P A N D CH E C K H OW M U CH YO U ' D PAY I N TOTA L .

CO M PA R E TH AT WITH TH E COS T I F YO U TO O K O U T A LOA N A N D PAI D TH E A S K I N G P R I C E TO OW N TH E C A R F R O M TH E O U T S E T.

On the house

Find out how you can boost the value of your property on a budget at tes.co/housevalue

ILLUSTRATIONS ADAM QUEST

PAY FOR INSURANCE IN ONE LUMP SUM

PROMOTION

Animal magic PE T S ARE NOT JUST GRE AT COMPANIONS – THE Y C AN IMPROV E YOUR PH YSIC AL AND E MOTIONAL W E LLBE ING , TOO

Purrfect pals Did you know 40 per cent of UK homes have pets?

Here are the top five:

36 million fish

8·5 million dogs

*Source: PFMA Pet Population report 2016 **Source: Pets at Home Pet Report 2015 †Source: Waltham

T

here’s no doubt we’re a nation of animal lovers. You’ll find a pet in around 11 million UK homes, and the total pet population stands at an incredible 57 million.* Dogs have the widest reach, with 24 per cent of homes owning one, while cats are close behind, owned by 17 per cent of households.* So, yes, we really do love our pets – but did you know there are huge benefits, both physical and emotional, of living with one?

Health boost Dog ownership offers a chance for regular exercise that can mean a more active lifestyle for the whole family.

More than a third of pet owners feel owning a pet has helped them lose weight.** There are other benefits, too. Anyone who has ever relaxed with a cat on their lap

won’t be surprised to learn that pet owners are proven to have more effective responses to stress, including a decrease in baseline heart rate and blood pressure.†

Furry friends For most people, a pet is simply another member of the family. Children especially can form a close bond with pets, often seeing them as a best friend and companion.

Owning a pet can teach kids about responsibility, with the regular feeding, exercising and grooming that is needed.

They can also introduce new experiences, from puppy training to local competitions.

‘Pets play a crucial role in children’s development, helping them to socialise, and care for and nurture others,’ says Dr Sandra McCune, scientific leader for humananimal interaction at Waltham,

the global science research centre for Mars Petcare.

‘They can have a significant developmental impact.’

Having a dog or cat in the home can influence your child’s health, too: exposure may decrease the likelihood of developing certain kinds of allergies later in life.† Having pets has also been linked to enhanced immune function – and better school attendance rates thanks to fewer sick days.†

Social creatures People with pets, and dogs in particular, also find their circle of friends expanding. It’s so easy to get chatting to fellow owners in the park, at the vet or by the school gates.

Pets can give us so much and deserve our care in return, to live long, healthy lives in safe, loving homes. After all, they’re part of the family.

7·5 million cats

800,000 rabbits

600,000 birds

*

V i b r a nt , f u n , f r u it y a n d d e lic io u s - B a s s e t t s V it a mi n s a r e p e r f e c t f o r t h e f u l l- o n f u n o f f a m i l y l i f e !

There’s no added sugar, and they’re perfectly b a l a n c e d t o s u p p o r t yo u a t e ve r y s t e p a lo n g the way, whether you’re a little one, a bigger one, or a sort-of-inbetweeny one.

* Look for the coupon at the front of this magazine and get £1 off any Bassetts Vitamins product. Terms and conditions apply - see coupon for details.

N e e d to k now

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

A GOOD FREEZE UP Cut down on waste with our guide to food you can store in the freezer

Think inside the box

Eggs Beat, then transfer to an ice-cube tray or freezer bag. Or separate into yolks and whites.

Pasta Cook al dente first – it can be mixed with a sauce, too.

Defrost before reheating.

Avocados Halve and peel first.

Freezing alters the consistency, so, once frozen, use in guacamole or smoothies.

Houmous Drizzle with olive oil to prevent it losing its moisture.

Thaw in the fridge and mix well.

Bananas Can be frozen with or without skins. Whizz from frozen for banana ‘ice cream’.

Find more at tes.co/ freezefood.

Try putting fun spins on traditional packed lunches

Delicious dipping Encourage kids to eat their veg by making a dip for raw carrots, celery or peppers. Mash butter beans, tuna and a little tomato purée together, or blitz in a food processor for a smoother blend.

Sandwich swirl Instead of a regular sarnie, pile fillings on two flattened slices of bread (crusts removed), then roll them into two pinwheels.

Keep it cool Adding a frozen bottle of juice or water will keep a lunchbox cool – and it’ll defrost and be ready to drink at lunchtime.

For more ideas, visit tes.co/kidslunchbox.

ORGANIC STATIONS This month has been dubbed Organic September by the Soil Association, to raise awareness of what it means to go organic. There will be a pop-up market at Roman Road Yard in London’s East End on 10 September, and at Glasgow Botanics on Great Western Road on 12 September. For information, and to find events in your local area, visit soilassociation.org/organicseptember.

SPUDS ON TO U R Billy Branston’s Amazing Potato Factory (aka the Eat Happy potato bus) is travelling around the country to teach primary school children about where their food comes from, and to educate them about potatoes’ farm-to-fork journey. Find out more at billybranston.com.

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

Blanch To quick-cook fruit or vegetables in boiling water. It seals in colour and flavour, prepares them for freezing, and helps remove the skins.

THERE’S AN APP FOR THAT See if your friends fancy meeting up for a bite, minus the drama: Down to Lunch (free, App Store and Google Play) lets you find out with one button. Once you’ve signed in with your mobile number, the app syncs your contact list, and you can press a single button to see if people are ‘down to lunch’. It can be customised with different activities and locations to take the stress out of meet-ups.

Season’s best

Victoria plums Sweet, juicy stone fruits with yellow flesh, Victoria plums are a source of vitamin C and other nutrients. Delicious raw, they’re also great cooked in a sauce with duck. For a sweet treat, try our plum frangipane tart at tes.co/plumfrangipane. <#Y#>

Need to k now HOW TO

MAKE COLD BREW COFFEE Mark International Coffee Day (internationalcoffeeday.org) on 1 October with cold brew coffee coffee 1 Grind beans to a crumb-like texture. Put in a sterilised jar, then cover with cold water at a 1:8 ratio of coffee to water. gently 2 Stir to combine, then cover and leave to steep for at least 12 hours at room temperature. into 3 Pour a large jug through a muslinlined sieve to strain.

Repeat until your coffee is free from any residue. over ice, 4 Serve with milk and sugar if you prefer.

It will keep (without milk) for up to two weeks in the fridge.

MORE THAN MEETS THE EYE Did you know that smoking, screen time, a sedentary lifestyle and a lack of fruit and veg can all put your eyes at risk?

National Eye Health Week (19-25 September) aims to increase awareness of how to look after your peepers. Try these top tips…

Follow the 20-20-20 rule: for every 20 minutes you spend looking at a screen, focus on an object 20ft away for 20 seconds.

Wear sunglasses with a CE mark when out in sunny weather, even in autumn, and never look directly at the sun.

Get your eyes tested every two years, unless advised otherwise by your optometrist.

If you’re worried about your eyes, or if you notice dryness, dark circles, or yellow or bloodshot whites, visit your GP or optometrist. To learn more and try an online eye health calculator, visit visionmatters.org.uk.

BABY LOVE St John Ambulance and Tesco have joined forces to teach life-saving baby CPR. Sign up to Tesco Baby Club to keep up to date, and look out in-store for special babygrows, featuring instructions for parents on what to do if a baby stops breathing (see left). All money raised from donations will go to St John Ambulance. Visit sja.org.uk/ firstaidforbaby for more information.

Meanwhile, Tesco Bank is offering an amazing free year of life cover, up to £15,000, for parents who join the Tesco Baby Club. For details, please visit tesco-baby.com/register.

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In Tesco stores from 21st September ‰Registered Trademark of Kimberly-Clark Worldwide Inc. ©KCWW Subject to availability

Need to k now TAKE IT EASY Tesco has two great ways to make shopping simpler and quicker

Same Day Click+Collect is available at more than 300 stores in the UK. It’s ideal if you need groceries quickly, but are short of time. You can order before 1pm and collect it the same day after 4pm.* Scan As You Shop allows you to streamline your shopping. Scan your chosen items, pack them straight into your bags and pay at the checkout. Loose items will have a small red label and barcode on the shelf edge that you can scan. For anything that needs to be weighed, you can scan the barcode on a sticker printout. Available in more than 320 stores, the Scan As You Shop system is free – all you need is a Tesco Clubcard. Find your nearest store at tesco.com/scan-as-you-shop.

BERRY NICE Find all the ingredients for this deliciously simple pie in the freezer or store cupboard AU T U M N A L F R U I T P I E Serves 8 Takes 1 hour, plus chilling Cost per serve 50p 1 x 500g frozen shortcrust pastry block, defrosted 1 medium egg, beaten 1 x 500g mixed frozen berries, defrosted 2 tbsp cornflour 1 orange, zested 115g golden granulated sugar

1 Preheat the oven to gas 6, 2000C, fan 1800C. On a floured surface, roll out two-thirds of the pastry into a circle to fit a 20cm-wide pie dish. Put into the tin, crimp the edges, then cut

off and reserve any excess pastry.

Chill for 20 minutes.

2 Roll out the remaining pastry and cut circles with different sized fluted cutters. Place on a floured tray; chill.

3 Remove the pie dish from the fridge. Line with baking paper and baking beans, then bake for 12-15 minutes. Remove the paper and beans, then brush with beaten egg.

Sprinkle over ½ tbsp of the sugar and bake for a further 5 minutes.

4 Drain any excess juice from the berries. Put in a bowl, stir in the cornflour, orange zest and 100g of sugar, then pour into the pie dish.

5 Top the pie with the pastry circles, brush with beaten egg and top with the remaining sugar. Bake for 30 minutes, until golden. Leave to cool completely before serving.

Each serving contains Energy

1600kJ 382kcal 19%

Fat

Saturates

Sugars

Salt

21g 8g 19g 0·4g 29% 38% 21% 3%

of the reference intake. See page 104.

Carbohydrate 47g Protein 5g Fibre 5g

DID YOU KNOW? It’s Cycle to Work Day on 14 September. Find out more, including how to save 25 per cent on a bike, at www.cycletoworkday.org.

100

Open houses

This month, discover all kinds of historical and cultural buildings and gardens not usually open to the public. Visit heritageopendays. org.uk for open days in England; doorsopendays.org.uk for Scotland; cadw.gov.wales/opendoors for Wales; and discovernorthernireland. com for Northern Ireland.

WORDS BRYONY BOWIE, JENNA LEITER ILLUSTRATIONS LUCY ROSE CARTWRIGHT PHOTOGRAPHY GETTY *Monday – Saturday. Order by 1pm, collect after 4pm, Subject to collection slot availability. Available at selected Superstores and Extras.

Charges may apply. Find more details at tesco.com/collect.

,

P rize d raw

WIN

A FA B U LO U S FA M I LY H O LI DAY TO F LO R I DA

E

nter our prize draw for the chance to win an adventure holiday in the USA. Thomas Cook Airlines and Experience Kissimmee are offering one lucky reader a trip for two adults and two children to Kissimmee, Florida. The prize includes return flights on one of Thomas Cook Airlines’ newly upgraded planes, with comfier seats, top-class entertainment and meals from celebrity chef James Martin. The winner will be treated to seven nights at a Global Resort Home four-star, self-catering villa, as well as a dinner show at the magnificent Medieval Times Dinner & Tournament – a two-hour jousting and swordfighting show. You’ll also have the chance to go on a spectacular hour-long airboat ride at Wild Florida Airboats & Wildlife Park, taking in all the sights, from the headwaters to the Everglades, with lunch included.

On the edge of Lake Tohopekaliga, Kissimmee boasts beautiful weather and a variety of outdoor adventures.

It’s a short drive to Walt Disney World® and Universal Orlando®, so the children will never get bored.

To enter, and for full terms and conditions*, visit tes.co/florida and enter your details before 23:55 on 5 October 2016.

*The prize draw is open to UK residents aged 18+. Normal exclusions apply. The closing date is 23:55 on 5 October 2016. Only one entry per household. There will be one randomly drawn winner. The prize is for two adults and two children (aged 12 or under on date of travel) staying seven nights in a self-catering Global Resort Home villa in Kissimmee, Florida. The prize includes return economy flights from London Stansted or Manchester airports to Orlando, Florida, with Thomas Cook Airlines, taxes, one piece of hold baggage per person (up to 20kg), return airport-to-vacation-home transfers only, dinner for four at Medieval Times from the set menu on one evening, a one-hour airboat ride and lunch from the set menu at Wild Florida on one day. Car hire not included. Prize must be booked by 31 November 2016 and taken by 1 September 2017, excluding 22 December 2016-3 January 2017, and bank holiday weekends. Flights and accommodation are subject to availability. Promoter: Tesco Stores ltd, Tesco House, Delamere Road, Cheshunt EN8 9SL. Please read full terms and conditions online at tes.co/florida before entering.

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Smart results in half the time*

CareStyle 3

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BUTTONS

POCKETS

*Internal laboratory test, comparing Braun TexStyle 5 iron with Braun CareStyle 5 steam generator iron.

Pack them off to uni with Big Hugs and

Win a year’s worth of free Tesco shopping!

Treating them to a Big Hugs duvet, pillows, mattress protector and pillow protectors means you know they’re going to be all comfy, warm and cosy when they get to uni.

What’s more, Slumberdown are giving away a whole year’s worth of FREE Tesco shopping to one lucky winner.

Simply visit slumberdown.co.uk/win-shopping for entry into our free prize draw.

Half price

Half price 2 Slumberdown Big Hugs Pillows Was £8.00 Now £4.00

Half price

Slumberdown Big Hugs Mattress Protector Single Was £9.00 Now £4.50 Double Was £11.00 Now £5.50

Half price offer starts on 29th August 2016 online and 8th September 2016 in participating stores whilst stocks last. For terms and conditions of competition visit slumberdown.co.uk/win-shopping

2 Slumberdown Big Hugs Pillow Protectors Was £6.00 Now £3.00

Slumberdown Big Hugs 10.5 Tog Duvet Single Was £13.00 Now £6.50 Double Was £17.00 Now £8.50

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 Blackened corn and smoky tomato salsa 29 l Blue cheese iceberg wedge 69 l Caramelised bacon 69 l Cream cheese chillies 69 l Cumin and fennel hasselback carrots 8 l Frijoles 29 l Goat’s cheese toasts 69 l Grape and Brie flatbreads 12 l Green bean salad 69 l Leek and chilli pancakes with soy and sesame dip 11 l Leek and ricotta tart 69 l Mini breakfast frittatas 45 l Pakoras 69 l Peanut butter power bars 45 l Pickled chillies 69 l Ricotta breakfast bowl 69 l

MAINS

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Bloody Mary steak with Stilton salad 53 l Braised pork tacos 29 l Courgetti and spaghetti with goat’s cheese 64 l Crispy five-spice duck with chilli and mango noodles 64 l Grilled mackerel and tomatoes on toast 52 l Malaysian lamb curry 52 l Pork chops with roasted veg and garlic-herb mayo 64 l Red potato and sausage bake 10 l Roasted pancetta-wrapped salmon with lentils 64 l Spanish roasted fish with patatas bravas 56 l Spiced cauliflower steaks 14 l Spicy quesadillas 29 l Spinach and ricotta stuffed chicken 54 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 tesco.com/realfood. Recipes marked are meat- and fish-free (always check

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Vietnamese chicken pho 60 Waffle with avocado and poached egg 54

SWEET TREATS, AND DRINKS

Autumnal fruit pie 100 Baked fig fool 9 l Bakewell cookies 38 l Battenberg macarons 36 l Black Forest Viennese whirls 35 l Cappuccino cake with mallow fluff frosting 40 l Cherry jam pies 69 l Chilli-infused tequila sunrise 29 l Churros with chilli-chocolate dip 30 l Eggy bread crumpets 69 l Energy smoothie 45 l Granita 69 l Mini Eton mess cheesecakes 36 l Mini lemon meringue cupcakes 38 l l

ingredients such as cheese, yogurt and ready-made sauces to ensure they’re veggie-friendly). Recipes marked use no animal products, including meat, fish, eggs and dairy. ‘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 Ltd. All magazine enquiries should be addressed to Cedar Communications Ltd. Cedar believes in the highest standards in journalistic integrity. Please email karen.huxley@cedarcom.co.uk with any comments or complaints. Tesco 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.

In line with industry trends, we are no longer converting metric units into imperial units – if you have any queries regarding this, please contact us at tesco@magazine.co.uk

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Find loads more great recipes at tesco.com/realfood

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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

HAVE YOUR CAKE

Poorly show

Got the sniffles? Then go ahead and call in sick: apparently 86 per cent of people will go in to work while ill. To stop infections from spreading, though, it might be better to admit defeat and curl up under the duvet.

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Good neighbours

SMILES BETTER

A poll has suggested that fewer than one in three people show their teeth while smiling in photographs. The biggest reason cited is shame over stained teeth – hardly surprising given that 55 per cent of UK adults admit they only clean their teeth once a day. It’s time to brush up – and grin and bare our gnashers.

Lincoln has been named the friendliest city in the UK, after a study revealed its residents were the most likely to interact with and befriend their neighbours. Next on the list was Plymouth, followed by Reading. So spread that community spirit – just a friendly wave each morning…

Not the only fruit EVERYONE’S FALLEN FOR AVOCADOS – SO MUCH SO THAT, IN THE PAST YEAR, SALES ARE UP

BY A MASSIVE 25 PER CENT, AND HAVE EVEN OVERTAKEN THOSE OF ORANGES IN THE UK. PROBABLY EXPLAINS WHY THEY’RE TAKING OVER OUR INSTAGRAM PAGES…

ANIMAL MAGIC

As if we needed more reasons to love our furry friends – but research has shown that three in five adults exercise more once they get a dog, while two in five believe that owning a pet has improved their overall health. You’d have to be barking mad to doubt the benefits.

WORDS BRYONY BOWIE ILLUSTRATIONS ANDREA TURVEY

Brits are known for enjoying their tea and cake, and a survey has shown we each eat an average of five slices of cake per month.

Interestingly, chocolate cake was rated the nation’s favourite, yet we prefer baking a Victoria sponge.

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TRY NEW PORRIDGE

£2 + PROTEIN PHOTOGRAPHY XXXXXXXXX RECIPES XXXXXXXXXX FOOD STYLING XXXXXXXXXXXX PROP STYLING XXXXXXXXXXXXXX

+ FIBRE + OMEGA-3

Protein contributes to growth of muscle mass, Omega 3 linolenic acid contributes to the maintenance of normal blood cholesterol levels, oat bran fibre contributes to an increase in faecal bulk.

Price promotion valid on any Quaker Super Goodness porridge in participating Tesco stores, subject to availability. Packs and images are for illustrative purposes only.

Andebis et, sumquiate officiendam non et quist faccab illuptam as molest et molest, Delivery charges may apply online and promotions may be changed or withdrawn at any time.

Price promotion valid on any Quaker Super Goodness porridge until 11th October 2016.

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