Tesco Magazine - April 2025

WIN! a Le Creuset® mixing bowl

THE TEAM

EDITORIAL Content director (print) Lauren

Rose-Smith Head of food Elli Donajgrodzki

Deputy food editor Bryony Bowie

Senior writer Georgina Crothers

Chief sub editor Jenny Wackett

Deputy chief sub editor Julie Stevens

ART Art director Nina Brennan Homes art

director Melanie Robinson-White

Senior art editor Alex Whitfield

Art editor Sarah Prescott

Designer Aasawari Bapat Kale

CREATIVE SOLUTIONS Senior commercial

content editor Victoria Boland

CONTENT AND PUBLISHING

Group managing editor Kate Best

Senior account director Tracy Saville

Senior account manager Lucy May

Senior account manager Micaela Sowerby

Account executive Sheriff Jinadu

PRODUCTION Production director

Vanessa Salter Production manager

Deborah Homden

WITH THANKS TO Tessa Jones, Rachel Linstead, Faye McKinnon

CEDAR COMMUNICATIONS

CEO Clare Broadbent Global transformation and development director Christina da Silva Group business director Kate McLeod

Acting group business director Georgina Williams Managing director Jessica Haigh

Group content director Rachael Ashley

Group creative director Aileen O’Donnell

Financial director Jane Moffett

TESCO Head of content Daniel Porter Publishing, partnerships and content manager

Gabriella Bernardelle Publishing assistant

Lulu Turner Publishing assistant Oliver Rose Content and social media assistant

Abbie Coletta Social media and content manager Alexandra Plant Content and social media assistant Lizzie Eley

DUNNHUMBY LTD

Senior campaign manager Sandy Bruce Campaign manager Haris Khan

Advertising sales manager Tom Glenister

For all advertising enquiries, contact tom.glenister@dunnhumby.com

Cedar Communications Limited, Bankside 3, 90-100 Southwark St, London SE1 0SW Tel +44 (0)20 3353 8300

Email tesco.mag@cedarcom.co.uk

Website: cedarcom.co.uk

© 2025 Cedar Communications Limited. Colour origination by Rhapsody. Printed by Mohn Media Mohndruck GmBH

For enquiries relating to Tesco, contact Tesco Customer Services on 0800 505555 or visit tesco.com/help/contact. Find answers to frequently asked questions at tesco.com/help.

Follow Tesco

Visit soundcloud.com/tesco-magazine for an audio version of selected features

auren Rose-Smith,

Content director (print)

CONTRIBUTORS

JAMIE ROBINSON

Tesco executive chef, product development, p9

DR RUPY AUJLA Nutritionist and founder of The Doctor’s Kitchen, p81

RICHARD ASPDEN

Tesco magazine reader, p71

Spring it on! this versatile slaw, which is perfect for speedy lunches. Pesto & Parmesan Slaw 250g, £2 (80p/100g)

There’s a vase of daffs on my kitchen windowsill and although it’s still winter as I write this, those sunny stems are a reminder that Easter will be here soon; I can’t wait! The Spinach, asparagus & Gruyère quiche, p38, is on my make list – special enough for Easter lunch, or to have on standby for when friends drop in. But what I’m really excited about is brunch. Think smoky, chillispiked Turkish eggs and classic eggs Benedict combined. It’s just one of the trends we’re bringing to your table this month, p61. Give it a go and let us know what you think. Happy Easter!

EVERYDAY

Cook once, eat twice

5 for £25

WEEKEND 21 Field to fork

Spring roasts

Desserts that bring the drama

Love Easter leftovers

Treat of the week

KNOW-HOW

Try the trend: A new twist on Caesar salad

Drinks to pair with your Easter dinner

Masterclass: Cardamom buns

Food trends to try

What’s in store

HEALTH & WELLBEING

My health kicks: Dr Rupy Aujla

Bring on the beans!

A-Z of food benefits Try one of our exciting new twists on some old favourites

COVER RECIPE Raspberry cardamom buns, p55

RECIPE Angela Romeo

PHOTOGRAPHY Gareth Morgans

FOOD STYLING Ella Tarn

PROP STYLING Luis Peral

Tesco magazine is published 11 times a year for Tesco by Cedar Communications Ltd. ISSN 2634-0720. All magazine enquiries should be addressed to Cedar Communications Ltd. Cedar believes in the highest standards in journalistic integrity. Please email karen.huxley@ cedarcom.co.uk with any comments or complaints. Tesco magazine does not accept unsolicited contributions. Editorial opinions expressed in this magazine are not necessarily those of Tesco or Cedar, and the companies do not accept responsibility for the advertising contents. All products subject to availability in selected stores while stocks last. All prices and information correct at time of going to press but subject to change. Due to ongoing uncertainty, prices and availability may be more susceptible to change than usual. Prices quoted exclude Express 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. Alcohol prices may vary in Scotland and Wales due to Minimum Unit Price legislation.

STICKY TOFFEE CARROT CAKE

THAI-STYLE FISH CURRY

CHOCOLATE, ORANGE & ROSEMARY COOKIES

SMASHED BROCCOLI WITH CHEESE & GARLIC

Your April recipes

SMALL PLATES & SIDES

Herby crushed potatoes with leeks 33

Rhubarb & ginger chutney 22

Shredded cabbage with shallots & walnuts 36

Smashed broccoli with cheese & garlic * 66

Sticky hasselback beetroots & carrots 38

MAIN MEALS

Butter bean shakshuka 86

Please always check labels carefully to ensure ingredients meet your dietary requirements, especially if you have an allergy. Our symbols are based on the ingredients listed on the packaging only. Please always check for allergen information such as ‘may contain’ messages. Ingredients are subject to change after going to press.

Vegetarian (free from meat and fish) Vegan (free from animal-derived products)

Dairy free (free from milk-derived products)

Gluten free

Can be frozen for up to 3 months. Wrap appropriately. Defrost and heat thoroughly before eating. Never refreeze food that has already been frozen.

Chicken, tomato & chickpea stew 72

Herb-crusted roast lamb with salsa verde 33

One-pot tomato & greens pasta 72

One-tray Thai-style fish curry 73

Pork belly with spring onion apple sauce 34

Prosciutto-wrapped chicken with spring veg 18

Roasted leek & potato soup 18

Roasted rhubarb, feta & lentil salad 23

Ingredients used are from Tesco’s core range, unless otherwise stated. We use medium free-range eggs, semi-skimmed milk, unsalted butter and unwaxed fruit. Ingredients marked ‘optional’ are not included in the cost per serve, reference intakes or dietary symbols. Tesco magazine is not responsible for any recipes included on advertisements.

Reference intakes are printed below recipes. For more information, visit realfood.tesco.com/curatedlist/what-ishealthy.html. Our recipes should be eaten as part of a balanced diet and healthy lifestyle. All nutritional information is checked by a qualified nutritionist. We regret that we are unable to respond to individual nutritional queries.

Spinach, asparagus & Gruyère quiche 38

Spring ribollita (Tuscan bean stew) 88

The ultimate Easter sandwich 58

Tofu fajitas with guacamole 75

Tuna poke bowls 76 Turkish eggs Benedict 62

SWEET TREATS & DRINKS

Boozy spiced lemonade 65

Chocolate, orange & rosemary cookies 26

Prices and availability are subject to change. Cost per serve is based on the online cost of ingredients (excluding anything unused) at the time of going to press.

Alcohol For more information about responsible drinking, visit

Helping you make better choices

Cottage cheese chocolate mousse 62

Honey nut cornflake cheesecake 50

Hot cross bun rocky road 58

Lemon & passion fruit blondies 50

Raspberry cardamon buns 55

Rosemary Bramble 27

Salted lime & mango lassi 98

Sticky toffee carrot cake 48

From eating well and taking care of yourself to reducing food waste and using less plastic, it all starts with what you put in your basket. Look out for the Better Baskets logo to help you make better choices with Tesco. Scan the QR code to find out more.

RHUBARB & GINGER CHUTNEY

PORK BELLY

TURKISH EGGS BENEDICT

SALTED LIME & MANGO LASSI

TRENDING HOT HONEY

‘These

buffet bites are anything but basic’

‘Hot honey is the perfect combo of sweet and spicy, and it’s certainly made a mark on the food world. Created by infusing honey with chillipeppers,thisfavourfusionwasfirstmade popular as a pizza topping. We can’t get enough of it, so we’ve paired it with the equally popular spicy ’nduja pork sausage in the form of classic fingerfood–thefaithfulsausageroll. Perfect for picnicking, hosting... or just because.’

Tesco Finest ’Nduja & Hot Honey Sausage Rolls 188g, £2.95 (£1.57/100g)

Tesco executive chef, product development

MIE ROBINSON

T

Tesco Finest

4 Blueberry & Lemon Hot Cross Buns, £1.80 (45p per bun)

Tesco Finest

4 Strawberries & Clotted Cream Hot Cross Buns, £1.80 (45p per bun)

HOT RIGHT NOW

Turn traditional Easter favourites into on-trend treats with these new flavour combos.

SUNDAY HEROES

This Tesco Finest Boneless Lamb Leg with Cornish Sea Salt & Black Pepper, £23.50/kg, is a roast show-stopper.

Tesco Finest 4 Rhubarb & Custard Hot Cross Buns, £1.80 (45p per bun)

Tesco Finest Red Onion Gravy Granules 200g, £1.90 (95p/100g)

Get ready for Easter Sunday on 20 April

Tesco Finest 4 Free From Chocolate Orange Hot Cross Buns, £3 (75p per bun)

Tesco Finest 4 Apple & Cinnamon Hot Cross Buns, £1.80 (45p per bun)

BIG FISH

For Good Friday convenience, frozen fish is a great choice. Tesco Finest 2 Skinless & Boneless Cod Loins 300g , £4.50 (£1.50/100g)

UPGRADE EASTER

These decadent dark milk chocolate eggs are made from high-quality, rich chocolate, sustainably sourced from Côte D’Ivoire.

1 2 3 4

TUCK IN

Celebrate Easter with a Simnel Cake

Dippy eggs, chicks and Easter nests are the stars of this hand-finished tray of 9 Easter Cupcakes 540g, £5.50 (£1.02/100g).

CHIRP UP!

Spread some spring joy with this cute Tesco Free From Cluckie the Chick 100g, £4.95

1 Tesco Finest Free From Salted Caramel Mini Eggs 99g, £3.50 (£3.54/100g); 2 Tesco Finest Côte d’Ivoire 48% Dark Milk Chocolate Hollow Egg 228g, £12 (£5.26/100g); 3 Tesco Finest Free From Hazelnut Flavour Truffle Mini Eggs 90g, £3.50 (£3.89/100g); 4 Tesco Finest Côte d’Ivoire 47% Dark Chocolate & Orange Hollow Egg 228g, £12 (£5.26/100g)

400g, £4 (£1/100g) – a fruity loaf cake topped with marzipan.

HAPPY VAISAKHI!

Vaisakhi (14 April) was originally a harvest festival in the Punjab, and it’s now Sikhism’s most important festival. Celebrate with a refreshing lassi (p98) and a curry. Tesco Finest Makhani Curry Sauce 340g, £2.50 (74p/100g); Tesco Finest Karahi Curry Sauce 340g, £2.50 (74p/100g)

Radish 240g** , 56p (23p/100g)

Dishing up dinner is a breeze with these ready-made curry essentials

SECOND TO NAAN

Scoop up sauces with these Garlic & Coriander Naan Breads 2-pack 260g, 80p (31p/100g), and Peshwari Naan Breads 2-pack 260g, 80p (31p/100g)

READY TO EAT

Cleanse your palate with some refreshing Watermelon Wedges 550g, £3 (55p/100g)

IN SEASON NOW

Pack more veggies into your diet with some great seasonal produce, like cauliflower, radish and leeks. They are easy to add to dishes and a portion of each will make up 1 of your 5-a-day. That’s why they’re part of Better Baskets, helping you make better choices every time you shop.

Loose Leeks , £2.78/kg

Cauliflower* , £1.19 each 78/kg

* Tesco Stores Limited will donate 10p from the sale of each Tesco Free From product sold in Tesco stores and on tesco.com between 21 and 28 April 2025 to The Natasha Allergy Research Foundation. The Natasha Allergy Research Foundation is registered as a charity in England and Wales (no 1181098) and in Scotland (no SCO51610)

Better together

Shop the Free From range and support The Natasha Allergy Research Foundation

Anyone living with a food allergy knows that understanding what’s in the food they eat is vital. Food allergy is not a choice, it’s a serious, unpredictable disease that can cause a potentially life-threatening allergic reaction called anaphylaxis. That’s why Tesco is a longterm partner of The Natasha Allergy Research Foundation, the UK’s food allergy charity, whose mission is to improve the lives of millions in the UK through research, education and campaigning and, ultimately, to #MakeAllergyHistory.

Raising vital funds During Allergy Awareness Week (21-28 April), Tesco will donate 10p for every Tesco Free From product sold in store and online*. Choose from over 175 great products. Or you can round up your shop to the nearest £1 at self-service tills between 21 April and 4 May.

This is the sixth consecutive year Tesco has supported The Natasha Allergy Research Foundation in raising funds via the sale of Tesco Free From items.

Tesco will donate 10p to The Natasha Allergy Research Foundation for each Tesco Free From item sold between 21 and 28 April 2025* . 10p

charity.

Tesco Free From Quiche Lorraine 160g, £2.20 (£1.38/100g); Tesco Free From 12 Mozzarella Sticks 180g , £2.25 (£12.50/kg); Tesco Free From Pepperoni Pizza 340g , £2.20 (65p/100g)

COOK ONCE, EAT TWICE

Feel organised and get ahead with these fresh, double-duty recipes

Dinner tonight

PROSCIUTTOWRAPPED CHICKEN WITH SPRING VEG

Serves 4

Takes 1 hr

Cost per serve £2.14

1kg baby potatoes, scrubbed and halved or quartered if large

4 garlic cloves, unpeeled

2 courgettes, sliced on the diagonal

3 tbsp olive oil

4 slices prosciutto

650g pack 4 chicken breasts

10g fresh tarragon, thick stalks discarded, most fnely chopped, 4 sprigs left whole

1 lemon, ½ zested and juiced, ½ sliced into rounds

2 leeks, trimmed and cut into 1.5cm rounds

200g frozen petit pois

150ml reduced-fat crème fraîche

1 tsp Dijon mustard

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes in a saucepan, cover with cold water, then bring to the boil. Simmer for 6-8 mins until just tender. Drain; set aside to steam-dry for 5 mins.

2 Divide the potatoes, garlic and courgettes between 2 baking trays, drizzle over 2 tbsp oil, season and stir to coat. Wrap a prosciutto slice around each chicken breast, tucking a tarragon sprig into each (don’t worry if the prosciutto tears a little). Season the chicken, then place 2 breasts in each tray, seal-side down. Scatter over the lemon slices, drizzle over the remaining oil, then bake for 10 mins. Stir in the leeks, then bake for 15-20 mins until tender, the potatoes are golden and the chicken is cooked through.

3 Meanwhile, boil the peas for 3 mins; drain and set aside. Squeeze the garlic cloves out of their skins and into a bowl; mash with a fork. Mix in the crème fraîche, lemon zest and 2 tsp juice (or to taste), the mustard and the chopped tarragon; season.

4 Transfer the chicken breasts and lemon slices to a plate to rest for 5 mins, then stir the blanched peas through the potatoes and veg. Reserve 900g potato and vegetable mix for the soup (see right), then serve the chicken with the remaining potatoes and veg with the tarragon sauce on the side. Each serving contains

Lunch tomorrow

ROASTED LEEK & POTATO SOUP

Serves 4

Takes 30 mins

Cost per serve £1.01

1 tbsp olive oil

2 garlic cloves, fnely chopped

900g leftover roasted veg (see recipe, left)

1 vegetable stock pot, made up to 1ltr

100g baby spinach

2 prosciutto slices

2 tbsp reduced-fat crème fraîche

5g fresh tarragon, leaves picked and fnely chopped

1 Heat the oil in a saucepan over a medium heat, then fry the garlic for 1 min, stirring, until fragrant. Add the leftover roasted veg, stir and cook for 5-10 mins to heat through, stirring frequently.

2 Pour over the stock, then simmer over a low-medium heat for 15 mins, stirring in the spinach for the last 2 mins. Remove from the heat and blitz until smooth, adding 100-150ml boiling water if it’s very thick, then season to taste.

3 Meanwhile, dry-fry the prosciutto over a medium heat for 5-10 mins until crisp; transfer to a plate and set aside.

4 Stir 1 tbsp crème fraîche into the soup, then divide between bowls. Swirl through the remaining crème fraîche, then scatter with the prosciutto and tarragon to serve. Each serving contains

the reference intake. See page 7.

RHUBARB

FIELD TO FORK

Give your cooking routine a shake-up with hot-pink rhubarb and aromatic rosemary

‘Growing rhubarb takes time and care. It thrives in cool climates, and long winters often produce the most vibrant, flavourful stalks.’

Pieter van Egmond, managing director, Place UK, Norfolk

RHUBARB & GINGER CHUTNEY

Makes 500g (1 large or 2 small jars) Takes 40 mins Cost per serve 15p

Add 1 fnely chopped onion, 15g grated fresh ginger, ¼ tsp mixed spice, 90ml apple cider vinegar and 100g light brown soft sugar to a saucepan. Cook over a low heat until the sugar has dissolved, then bring to a simmer and bubble gently for 5 mins. Add 1 small, grated eating apple and 400g rhubarb, chopped into 2-3cm pieces, then cook for 15-20 mins, stirring

every few mins, until thickened and the rhubarb has broken down. Season, then spoon into sterilised jars* and leave to cool. It’ll keep for 3-6 months in a cool, dark place. Once opened, store in the fridge for up to 2 weeks. Try serving it with cheese and biscuits, alongside roast chicken, or in sarnies.

* To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry

ROASTED RHUBARB, FETA

& LENTIL SALAD

Serves 4

Takes 30 mins

Cost per serve £2.13

COOK’S TIP Pair with oily fsh like salmon, mackerel or trout.

400g pack rhubarb, trimmed and cut into 3cm pieces

2 tbsp olive oil

1½ tbsp clear honey

½ orange, zested and juiced

390g tin green lentils in water, drained

400g tin cannellini beans, drained

100g baby spinach, sliced

1 ripe avocado, sliced

5g fresh chives, finely chopped

150g feta, crumbled

1 tbsp white wine vinegar

½ tsp Dijon mustard

2 tbsp toasted 3-seed mix

1 Preheat the oven to gas 4, 180°C, fan 160°C. Add the rhubarb to a roasting dish with 1 tbsp oil, the honey and the orange zest and juice. Roast for 15 mins, then gently stir in the lentils and beans to soak up the juices and warm through.

2 Carefully mix in the spinach, avocado, chives and half the feta. Divide among plates and top with the remaining feta. Whisk the vinegar with the mustard and remaining oil, then drizzle over the salad, fnishing with a scattering of toasted seeds.

Each serving contains

*One 250ml glass of diluted Wonderfuel® provides a third of your daily vitamins B, C & D as per Reference Intake (RI). Vitamins B3, B5 and B6 contribute to the reduction of tiredness and fatigue. Vitamin C contributes to the normal function of the immune system. Vitamin D contributes to the maintenance of normal bones, teeth and muscle function. Zinc and iron contribute to normal cognitive function. As part of a varied and balanced diet and a healthy lifestyle. Vimto® and Wonderfuel® are registered trade marks of Nichols plc.

ROSEMARY

CHOCOLATE, ORANGE & ROSEMARY COOKIES

Makes 18

Takes 40 mins plus chilling and cooling

Cost per cookie 25p

125g butter

4 fresh rosemary sprigs, leaves picked and chopped, 2 tsp very fnely chopped

200g golden caster sugar

1 egg

1 orange, zested

250g plain flour

1 tsp baking powder

200g dark chocolate, chopped

1 Melt the butter in a pan with the finely chopped rosemary; remove from the heat, then leave to infuse for 5 mins. Line two baking sheets with baking paper.

2 Beat the butter with the caster sugar, then stir in the egg. Add half the orange zest, the flour, baking powder and a pinch of salt; mix until combined, then add 100g chocolate. Roll the mixture into 18 small balls (about 40g each), spacing them apart on the baking sheets. Chill for 30 mins. Preheat the oven to gas 4, 180°C, fan 160°C.

3 Bake the cookies for 16-18 mins until risen and golden. Leave on the trays for 10 mins, then move to wire racks to cool completely

4 Melt the remaining chopped chocolate in a small bowl (so that the chocolate level is as high as possible to aid dipping), in short bursts in the microwave. Or put in a heatproof bowl set over a pan of barely simmering water. Dip about a third of each cookie into the melted chocolate, then scatter with the remaining orange zest and rosemary leaves and leave to set. The cookies will keep for 3-5 days in an airtight container at room temperature.

the reference intake. See page 7.

PICK OF THE CROP

‘Rosemary has a robust and aromatic flavour, with notes of pine, citrus and pepper. Our pots can be planted in the garden to harvest for many seasons.’

Eleri Merrett-Sheppard, commercial manager, Vitacress Herbs, Chichester

ROSEMARY BRAMBLE

Serves 2

Takes 10 mins plus cooling Cost per serve £1.73

GET AHEAD The rosemary-infused syrup can be easily doubled or tripled; it’ll keep for 1-2 weeks in the fridge. CLEVER SWAPS Switch the gin for tequila and the lemon juice for lime.

Put 40g caster sugar and 40ml water in a pan with 1 fresh rosemary sprig. Dissolve the sugar over a low heat, then simmer gently for 3 mins. Remove from the heat, then leave to cool for 30 mins;

discard the rosemary sprig. Add the cooled syrup to a cocktail shaker or glass. Crush 75g blackberries to a rough purée and add to the shaker with the juice of ½ a lemon, 100ml gin and a large handful of ice. Shake or stir well for 5-10 secs to combine, then strain into glasses filled with ice; top up with tonic or soda water. Garnish each with a fresh rosemary sprig and an extra blackberry

HAIL CAESAR

Give leftover lamb a new lease of life with this spin on Caesar salad

e ftover roasties makecrunchy‘croutons ’

MAKE IT AT HOME

Pour the oil from a tin of anchovies into a frying pan and fry a couple of chopped anchovies and chopped roast potatoes (or torn crusty bread) until crisp. Arrange Little Gem leaves on a plate; top with more anchovies, leftover roasted lamb, Parmesan shavings and the ‘croutons’. Drizzle over Tesco Finest Caesar Dressing and a squeeze of lemon to serve.

Roasts

reinvented

Bring brightness to your Easter table with these surprising seasonal roasts

Herb-crusted roast lamb with salsa verde p33

OwYRGuts wow yRTasteBuD

Scan for cracking recipes

HERB-CRUSTED

ROAST LAMB WITH SALSA VERDE

Serves 4 freeze cooked lamb only

Takes 1 hr 30 mins plus resting

Cost per serve £5.10

GET AHEAD Make the salsa verde a day in advance and the crust a few hours ahead.

950g-1kg half lamb leg joint

1 large onion, cut into wedges

100g stale white bread, torn

2 x 30g packs fresh flat-leaf parsley

2 x 30g packs fresh mint, leaves picked

2 fresh rosemary sprigs, leaves picked

3 garlic cloves, peeled

5½ tbsp olive oil

2 tbsp Dijon mustard

15g fresh basil

1 tbsp capers, rinsed

3 anchovy fillets

6 cornichons, drained

1 tbsp red wine vinegar

1 Remove the lamb from the fridge 1 hr before cooking. Preheat the oven to gas 7, 220°C, fan 200°C.

2 Put the onion in a roasting tray with the lamb on top. Pour in 100ml water.

3 Blitz the bread to crumbs in a food processor. Add half the parsley and mint, the rosemary leaves, 2 garlic cloves and 2 tbsp oil. Season, then pulse to fnely chop and combine.

4 Brush the lamb all over with 1 tbsp mustard, then pile the herby breadcrumbs on top, pressing to evenly cover. Transfer to the oven and reduce the temperature to gas 6, 200°C, fan 180°C. Roast for 50 mins for pink, 1 hr for medium or 1 hr 10 mins for well done. Lightly cover the lamb with foil and set aside for 30 mins in the tray.

5 Meanwhile, to make the salsa verde, add the remaining parsley, mint and garlic, and the basil, capers, anchovies and cornichons to the food processor; pulse until fnely chopped. Add the remaining 1 tbsp mustard, 3½ tbsp oil and the vinegar and pulse until it comes together. Spoon into a bowl and set aside.

6 Transfer the lamb to a board and carve into thin slices. Spoon over the roasted onions and any roasting juices, and serve with the salsa verde.

Each serving contains

HERBY CRUSHED POTATOES WITH LEEKS

Serves 6

Takes 1 hr 10 mins Cost per serve 65p

1 Preheat the oven to gas 7, 220°C, fan 200°C; pop in a roasting tray to heat. Boil 1kg baby or new potatoes in a pan of water for 12-15 mins until tender. Drain and steam dry for 5 mins in a colander.

2 Tip the potatoes into the preheated tray and use the bottom of a glass to crush lightly. Trim and halve 2 leeks, then split through the middle and add to the tray. Drizzle the veg with 2 tbsp olive oil; season. Toss to coat, then roast for 35-40 mins, turning halfway, until golden and crisp.

3 Meanwhile, put 1 tbsp olive oil, the leaves from 5g fresh thyme sprigs, 15g each fnely chopped fresh parsley and chives, 1 tbsp cider vinegar and a pinch of salt in a bowl; stir until combined. Pour over the veg, tossing to coat, then serve.

Each serving contains

the reference intake. See page 7.

PORK BELLY WITH SPRING ONION

APPLE SAUCE

Serves 6 freeze cooked pork only

Takes 3 hrs 15 mins plus drying

Cost per serve £1.79

COOK’S TIP If your baking tray isn’t suitable for use on the hob, scrape the veg and juices into a saucepan to make the gravy.

1kg pork belly joint

2 tsp each fennel seeds, coriander seeds, black peppercorns and faky sea salt

1 large onion, cut into wedges

1 large carrot, scrubbed and thickly sliced

1 celery stick, sliced

4 garlic cloves

500ml dry cider

25g butter

4 spring onions, trimmed and cut into 3cm pieces

3g fresh thyme, leaves picked

400g Bramley cooking apples, peeled and cut into 2cm chunks

2 tbsp caster sugar

1 tbsp plain four

1 Pat the pork dry with kitchen paper, then put on a plate and leave to dry, uncovered, in the fridge, for up to 3 hrs before cooking.

2 Preheat the oven to gas 9, 240°C, fan 220°C. If the pork skin hasn’t been scored, slice a diamond pattern into the skin at 1cm intervals. Put in a snug-fitting baking tray.

3 Put the fennel and coriander seeds, peppercorns and salt in a pestle and mortar and bash until finely ground. Rub the spice mix all over the pork skin, making sure to get it in all the cuts; dust of any excess and rub this over the rest of the pork. Leave at room temperature for 20 mins, then pat the skin dry with kitchen paper.

4 Roast on the top shelf for 35-45 mins for the skin to crackle. Place the onion, carrot, celery and garlic around the pork, then pour over 250ml cider, being careful not to touch the pork with it. Reduce the oven to gas 2, 150°C, fan 130°C; roast for 2 hrs 30 mins-3 hrs until the meat is juicy and tender.

5 Meanwhile, melt the butter in a lidded saucepan and cook the spring onions for 2 mins to soften. Add the thyme and fry for 1 min, then add the apples, sugar and 2 tbsp water; cover and cook for 8 mins until softened. Remove from the heat and mash with a spoon, then set aside.

6 Transfer the pork to a board and cover tightly with foil to rest while you make the gravy. Put the tray of veg over a medium heat on the hob (see tip). Scrape the sides and bottom, then stir through the flour, mixing through the roasting juices and mashing as you stir; cook for 2 mins. Pour in the remaining cider and simmer for 2-3 mins until reduced a little. Stir in 500ml boiling water, then simmer for 5-8 mins until thickened. Season, then strain through a sieve into a jug. Slice the pork and serve with the apple sauce and gravy. Each serving contains

GET THE KIT

With its wide surface area, the Enamel Casserole with Lid 34cm, £13.50, will help with even cooking, while the Go Cook Small Marble Roaster, £5, is a smart choice for simpler roasts.

Didyou know?

Tesco champions British producers and sustainable farming. Scan this QR code to find out more.

SHREDDED CABBAGE WITH SHALLOTS & WALNUTS

Serves 6

Takes 15 mins Cost per serve 49p

Heat 2 tbsp vegetable oil in a high-sided frying pan over a medium heat and fry 2fnely sliced Tesco Finest echalion shallots for 5 mins, stirring regularly,untilsoftenedbutnot coloured.Add2fnelysliced garlic cloves and 1fnelysliced red chilli andfryforanothermin. Trim and shred 2 sweetheart cabbages.Addtothepan;cook

for 7-8 mins, stirring frequently,untilsoftenedand wilted.Seasontotaste.Tip onto aplatterandcrumbleover 60g toasted walnuts to serve Each serving contains

STICKY HASSELBACK

BEETROOT & CARROTS

Serves 6

Takes 1 hr Cost per serve 55p

COOK’S TIP To hasselback the veg, put cut-side down on a chopping board in between the handles of 2 wooden spoons. Slice at 5mm intervals, using the handles to stop the knife cutting right through.

Preheat the oven to gas 6, 200°C, fan 180°C. Trim and scrub 500g raw beetroot and 750g carrots, then halve lengthways. Hasselback the vegetables (see Cook’s tip), adding to a roasting tray as you go. Mix 2 tbsp each vegetable oil and clear honey, 1 tbsp red wine vinegar and the leaves from 5g fresh thyme sprigs together; season. Pour over the veg, rubbing into the cuts. Bake for 45-50 mins until caramelised, turning the veg halfway. Each serving contains

of the reference intake. See page 7.

Carbohydrate 21g Protein 2g Fibre 7g 2 of your 5-a-day; high in fibre

SPINACH,

ASPARAGUS & GRUYÈRE QUICHE

Serves 8

Takes 1 hr 15 mins plus chilling and cooling Cost per serve £1.16

EASY SWAP To make this vegetarian, swap the Gruyère for mature Cheddar.

260g plain four, plus extra for dusting 125g Gruyère, grated

150g cold baking spread

2 large eggs, plus 2 yolks

2 garlic cloves, sliced

250g baby spinach

300ml pot single cream

20g mixed soft herbs, such as dill, parsley, chives or tarragon, finely chopped

180g pack asparagus, woody stalks removed

1 To make the pastry, tip the flour and 50g Gruyère into a bowl with 130g baking spread. Rub together with your fingertips until it resembles breadcrumbs. Add 2 egg yolks and 2-3 tbsp ice-cold water and bring together in a ball. Shape into a disc, wrap in baking paper, then chill for at least 30 mins.

2 Meanwhile, melt the remaining baking spread in a heavy-based pan over a low heat and add the garlic. Cook for 2 mins, then add the spinach and cook until just wilted. Remove to a plate lined with kitchen paper and use more paper to pat dry.

3 Preheat the oven to gas 6, 200°C, fan 180°C; put a baking sheet inside to heat up. Roll out the pastry to a rough circle about 32 x 5mm thick on a lightly floured surface. Use to line a 25cm loosebottomed tart tin, gently pushing it into the corners, leaving the excess hanging over the sides. Prick the base with a fork.

4 Line the pastry case with baking paper and fill with baking beans or uncooked rice. Place on the preheated baking sheet and blind bake for 15 mins. Remove the paper and beans; bake for 5-10 mins until the pastry is dry and golden. Use a knife and speed peeler to remove and shave away excess pastry to create a tidy case.

5 Beat the remaining eggs with the cream and chopped herbs. Season well and stir through most of the remaining Gruyère.

6 Spread the spinach in the tart case and pour over the egg mixture. Arrange the asparagus spears on the top and sprinkle over the remaining cheese. Bake for 30-35 mins until just set and golden on top. Cool for 15 mins before serving. The quiche will keep, wrapped, for up to 5 days in the fridge.

Each serving contains

the reference intake. See page 7.

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REAL CORKERS

Elevate your Easter meals with the perfect wine pairing to suit every dish

Lovely with lamb…

Get the main event on the table and pop open a bottle of bold red. Spice lovers will adore Spanish Tesco Finest Viña Del Cura Rioja Reserva, which is matured for a minimum of 20 months and has intense raspberry flavours. Or, impress guests with your wine nous and serve Tesco Finest

Wrattonbully Cabernet

Sauvignon, which comes from the up-and-coming Australian wine region Wrattonbully and is bursting with blackcurrant, cedar and vanilla aromas.

Spring is the perfect time to try something new. We’ve matched these bottles with classic Easter ingredients, so they’ll pair well with whatever you’re serving up this season

Tesco Finest Viña del Cura Rioja Reserva, £14 *

Tesco Finest Wrattonbully Cabernet Sauvignon, £11

Chicken Go for a fruity Chilean Chardonnay.

Tesco Finest Valle de Leyda Chardonnay has notes of melon and apple, which gives it a fruity palate that pairs nicely with roast and grilled chicken.

IF YOU’RE DISHING UP…

Fish Push the boat out and serve your Friday fsh supper with Tesco Finest Chablis. Its fresh and delicate apple favours pair particularly well with salmon dishes.

Seafood & canapés

Need a little fzz? We love the brioche notes of Tesco Finest 1531 Blanquette De Limoux. Great as an apéritif, or serve it with fsh, seafood or fruity desserts.

*

Tesco Finest Valle de Leyda Chardonnay, £9

Tesco Finest Chablis, £15 *

Tesco Finest 1531 Blanquette de Limoux, £10.50 *

Spring reset

Create an oasis of calm in your home with neutral accessories and a hint of nature

3 ways to…

STYLE NEUTRALS

1

APPEAL TO YOUR SENSES

Tactile, natural textures are here to stay, ofering a sense of calm and warmth to a space. Get that feeling the moment you sit down for breakfast with dineware that’s hand-finished – no two plates, bowls or cups are the same (left). The speckled glaze is just enough pleasing detail.

2 BE INSPIRED BY NATURE

Neutral colours inspired by nature are often easier to work into your home. The green velvet cushion (below), with its playful palm tree motif, would work just as well on a fabric sofa, hallway bench or in the bedroom. Or bring in spring with blossom sprigs styled simply – a few stems are all you need for a dramatic efect.

Opposite Mineral Speckle Mug, £3; Mineral Speckle Dinner Plate, £4; Mineral Speckle Cereal Bowl, £3.50. All F&F Home

3

EMBRACE ORGANIC SHAPES

An easy, on-trend way to add interest to a space is to opt for organic shapes. Think about everyday items you come into contact with and update those: a new mirror that has beautiful curves (above), or a soft throw with chunky tassels (left).

Right F&F Home Organic Shaped Mirror, £30; Candlelight Ceramic Fluted Rim Vase, £10

Left Embroidered Velvet Palm Cushion 45 x 45cm, £12; Cream Mohair Throw, £28; Scalloped Jute Rug, £35. All F&F Home

Bring the drama

Add a little theatre and a whole lot of wow factor to your Easter gathering with these show-stopping desserts

Carrot cake meets sticky

toffeepudding

Sticky toffee carrot cake p48

This dense, moist cake is a decadent mash-up of two favourites – sure to impress.

STICKY TOFFEE CARROT CAKE

Serves 12 freeze undecorated sponges

Takes 1 hr 10 mins plus cooling

Cost per serve 63p

COOK’S TIP You don’t have to cut the sponges into four. Two big sponges with a more generous layer of icing in the middle also works.

GET AHEAD Assemble the cake up to 12 hours in advance and keep chilled in an airtight container. Bring to room temperature before serving. Freeze the undecorated sponges wrapped in a layer of cling film and kitchen foil for up to a month. Defrost at room temperature.

150g medjool dates, de-stoned and chopped

1 black tea bag, made up to 150ml (optional)

125g baking spread, plus extra for greasing

200g dark muscovado sugar

3 large eggs, lightly beaten

1 tsp vanilla extract

250g self-raising flour

1 tsp bicarbonate of soda

2 tsp ground cinnamon

1 tsp mixed spice

200g carrots, peeled and coarsely grated

30g walnuts, roughly chopped

1 orange, zested

For the icing

200g tub soft cheese

200ml whipping cream

90g icing sugar

For the toffee sauce

75ml whipping cream

25g butter

25g dark muscovado sugar

¼ tsp flaky sea salt (optional)

1 Put the dates in a heatproof bowl; pour over the hot tea, if using, or 150ml boiling water, and soak for 10 mins.

Preheat the oven to gas 4, 180°C, fan 160°C and grease and line 2 x 18cm round loose-bottomed cake tins with nonstick baking paper. Blitz the dates and their soaking liquid to a purée; set aside to cool for 5 mins.

2 Beat together the baking spread and sugar with an electric whisk for 2-3 mins until fluffy. Beat in the eggs, one at a time, followed by the blitzed dates and vanilla extract.

3 In a separate bowl, mix together the flour, bicarbonate of soda, cinnamon, mixed spice and carrots, then fold into the wet mixture until just combined. Divide the batter between the prepared tins and level with the back of a spoon. Bake for 30-35 mins until a skewer inserted into the centre comes out clean. Leave to cool for 10 mins in the tins before transferring to a wire rack to cool completely.

4 Meanwhile, put all the ingredients for the icing in a mixing bowl and whisk with an electric whisk until it just holds stiff peaks. Put in the fridge while you make the toffee sauce.

5 Put all the toffee sauce ingredients in a saucepan over a low heat until melted together. Leave to cool completely.

6 To assemble the cake, carefully cut each cooled sponge in half to give 4 thinner sponges. Spread half the icing between the layers and stack them up. Swirl the remaining icing on top. Drizzle the toffee sauce over the top, allowing it to flow down the sides, just before serving. Scatter with the chopped walnuts and orange zest to serve.

Each serving contains

the reference intake. See page 7.

The new Easter nest

Honey nut cornflake cheesecake p50

Classic Easter cornfake cakes get a glow-up with this sticky honey and yogurt cheesecake.

HONEY NUT CORNFLAKE

CHEESECAKE

Serves 14

Takes 25 mins plus at least 3 hrs setting

Cost per serve 42p

vegetable oil, for greasing 240g honey nut cornfakes

85g butter, melted

2 platinum grade gelatine leaves

400g full-fat thick Greek yogurt

200g tub soft cheese

100g clear honey

50g chocolate mini eggs, chopped

15g dark chocolate, grated

1 Grease a deep, 20cm round loose-bottomed cake tin and line the bottom with nonstick baking paper. Put 220g cornflakes in a food processor and blitz for 1 full min to the size of breadcrumbs. Decant into a bowl, then stir in the melted butter to coat well. Transfer to the lined cake tin and press about 6cm up the sides first with a silicone spatula until well compacted, then compact over the bottom. Gently pack down the lip of the cornflakes to neaten the edges. Transfer to the freezer or fridge while you make the filling.

2 Meanwhile, soak the gelatine leaves in a bowl of cold water for 5 mins. Whisk the yogurt, soft cheese and 90g honey in a mixing bowl until just combined. Put 4 tbsp of the yogurt mixture in a saucepan over a low heat and warm until just steaming, then turn off the heat. Squeeze the liquid out of the gelatine and stir into the yogurt mixture in the pan. Leave to cool for a few mins until no longer steaming, then whisk back into the yogurt and cream cheese mixture in the bowl. Pour into the prepared tin, cover, then chill for at least 3 hrs or overnight until just set to the touch.

3 Take out of the fridge 20 mins before serving to help it come out of the tin. Drizzle over the remaining honey and crumble over the remaining cornflakes. Scatter with the mini eggs and grated chocolate. The cheesecake is best served as soon as it’s set, but it’ll stay crisp in the fridge for 12 hrs without the toppings. Each serving contains

of the reference intake. See page 7.

GIVE ME MORE! Scan this QR code for more great Easter desserts, on Tesco Real Food.

Bright, zingy lemon and passion fruit add a new dimension to crowd-pleasing blondies.

LEMON & PASSION FRUIT BLONDIES

Makes 15 freeze undecorated

Takes 1 hr plus cooling Cost per serve 59p

GET AHEAD Keep in an airtight container in the fridge for up to 3 days. Or freeze, undecorated, in the tin, wrapped in a layer of clingfilm and foil for up to a month. Defrost at room temperature before decorating.

180g butter, plus extra for greasing

200g light brown soft sugar

80g caster sugar

3 large eggs

1 tsp vanilla extract

4 passion fruits, pulp only

2 lemons, zested

200g plain four

1 tsp baking powder

150g white chocolate, roughly chopped

300ml pot whipping cream

1 Preheat the oven to gas 4, 180°C, fan 160°C, and grease and line a 25 x 18cm brownie pan with butter and nonstick baking paper. Put the butter and sugars in a saucepan set over a low-medium heat and heat until melted and combined. Stir well, remove from the heat and leave to cool for 5 mins, before whisking in the eggs until just combined.

2 Whisk in the vanilla, the pulp from 3 passion fruits and half the lemon zest, then stir in the flour and baking powder followed by the chocolate until just combined. Pour the batter into the baking tray, then bake for 25 mins or until there is a golden crust on top. Cool completely in the tin.

3 Whip the cream to soft peaks in a mixing bowl, then swirl over the blondies. Top with the remaining passion fruit pulp and lemon zest to serve* .

Each blondie contains

the reference intake. See page 7.

Turn blondies into a centrepiece

Lemon & passion fruit blondies

*Nescafé Gold Blend & Nescafé Original Refills RRP cost per 100g vs 200g Jars.

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

BUN TIMES!

Get your bake on and make a batch of these cardamom buns – perfect for the Easter hols

RASPBERRY

CARDAMOM BUNS

Makes 8 freeze undecorated buns

Takes 1 hr plus proving, chilling and cooling

Cost per bun 49p

COOK’S TIP No electric whisk or mixer? Bring the ingredients together with a fork, then knead on a foured surface for 10-12 mins until smooth.

The dough will be quite sticky but try not to add too much extra four.

175g whole milk

40g butter

7g sachet fast-action dried yeast

375g strong white bread flour, plus extra for dusting

4 cardamon pods, seeds removed and crushed

4 tbsp caster sugar

½ tsp fine salt

2 large eggs, 1 beaten, 1 separated vegetable oil, for greasing

175g raspberry jam

For the topping

1½ tbsp honey or golden syrup

100g 50% less fat soft cheese

35g icing sugar

6 cardamon pods, seeds removed and crushed

35g pistachios, finely chopped

1 Heat the milk and butter in a saucepan over a low heat, stirring occasionally, until lukewarm and combined. Pour into a mixing bowl, stir in the yeast.

2 Add the four, crushed cardamom seeds, sugar, salt, beaten egg and egg yolk, then mix at a low speed using the dough hook attachment of an electric whisk or mixer (see tip) until everything comes together. Increase the speed to low-medium and whisk for another 5 mins or until smooth but still quite sticky, scraping down the sides of the bowl halfway through.

3 Shape the dough into a ball, transfer to a clean, greased bowl and cover with oiled clingfilm. Leave in a warm place for about 1½ hrs or until doubled in size.

4 Transfer the dough to a sheet of lightly foured baking paper. Use your hands to gently press out any air bubbles and shape into a rough rectangle, then roll out (still on the paper) to 35 x 45cm. With a short side facing you, spread the jam onto the upper two-thirds of the dough, leaving the bottom third plain (pic A).

5 Using the paper to help, fold the plain dough over half the jammy dough (pic B), then lift the top third up and over the rest, so the filling is enclosed and you have three layers of dough. Gently roll out the dough again to 20 x 35cm, then slide onto a baking sheet and transfer to the fridge for 15 mins. Line a second baking sheet with baking paper.

6 With a short side facing you, use a pizza cutter to cut the dough into 8 long, thin, even, vertical strips (pic C). Roll each strip into a tight pinwheel, tucking the end underneath (pic D), then transfer to the prepared baking sheet, well-spaced apart. Loosely cover with oiled clingfilm, then leave in a warm place for 45 mins-1 hr until risen and puffy. Preheat the oven to gas 4, 180°C, fan 160°C.

7 Brush the buns with the egg white and bake for 17-20 mins until golden brown. Cool on the trays for 5 mins, then transfer to a wire rack.

Cover recipe

8 When ready to serve, warm the honey in the microwave for 20 secs, then brush all over the buns. Mix together the soft cheese, icing sugar, crushed cardamom seeds and a few drops of water in a small bowl to make a drizzling consistency, then drizzle over the buns with a teaspoon. Scatter with the pistachios to serve. Each bun contains

What leftovers…?

Turn leftover lamb into an epic sarnie and hot cross buns into a no-bake treat. Bring on Easter dinner take two

The ultimate Easter sandwich p58

One of the best sarnies ever? It certainly has to be added to your list. Every bite of this leftover lamb ciabatta is a winner.

THE ULTIMATE EASTER SANDWICH

Makes 2

Takes 20 mins

Cost per sandwich

£1.14

1 For the slaw, whisk together the oil, lemon juice, mustard, honey and some seasoning until combined. Add the cabbage, carrot and red onion, then toss to coat.

2 In a separate bowl, mix together the mint sauce and yogurt.

3 Add the watercress to the slaw and toss together. Spread the houmous over the bases of the ciabatta rolls, then add the minty yogurt to the top halves. Top with the lamb and slaw, then sandwich the ciabattas together to serve.

Each sandwich contains

1 tbsp mint sauce

2 tbsp Greek-style yogurt

2 tbsp houmous

2 ciabatta rolls, warmed if you like, split in half

200g leftover roast lamb, sliced

For the slaw

2 tbsp olive oil

1 tbsp lemon juice

1 tsp Dijon mustard

1 tsp clear honey

75g red cabbage, thinly shredded

1 carrot, scrubbed and grated

1 red onion, finely sliced

40g watercress

ADVERTISEMENT PROMOTION

WE USED…

A key ingredient in this sandwich, Colman’s Mint Sauce

165g, £1.70 (£1.03/100g), is also the ideal match with roast lamb, and will give a tangy twist to salad dressings.

More leftover tips

LAMB Turn roast lamb into a ragu and serve with rigatoni and ricotta. Or, use to top flatbreads with peppers, red cabbage and spring onions. Drizzle with a little chilli sauce or tahini, or spoon on tzatziki.

MINT SAUCE Stir through cooked greens, add to homemade pea and ham soup, or mix into yogurt with chopped coriander for a homemade raita – it’s great with curries, kebabs or as a dip.

FISH Toss flaked, cooked fish through wholegrain rice, puy lentils and plenty of herbs for a tasty lunch. Or, add to leftover mash with a tablespoon of curry powder, chopped coriander and grated fresh ginger, then shape into tasty fishcakes.

GRAVY Fancy a French dip? Next time you’re tucking into a roast beef sarnie, heat up any leftover gravy and serve with your sandwich for dipping.

Ideal for using up hot cross buns and any leftover chocolate, this no-bake sweet treat is perfect with a cuppa.

HOT CROSS BUN ROCKY ROAD

Makes 20 pieces

Takes 15 mins plus 2 hrs setting

Cost per piece 32p

100g butter

150g each milk and dark chocolate, broken up

2 tbsp golden syrup

2 hot cross buns, halved and toasted

100g digestive biscuits, broken up

100g chocolate mini eggs, chopped

1 Line a 20cm square tin with baking paper. Place a heatproof bowl over a pan of simmering water and melt together the butter, chocolates and golden syrup. Stir well, then take off the heat.

2 Tear the hot cross buns into small pieces, then stir into the chocolate mix, along with the digestive biscuits and most of the mini eggs.

3 Scrape the mixture into the tin and use the back of a spoon to spread it into the corners. Scatter over the reserved mini eggs, then transfer to the fridge for at least 2 hrs (or up to 24 hrs) to set. Cut into 20 (4 x 5cm) pieces to serve. They’ll keep in a sealed container for up to 3 days.

Each piece contains of the reference intake. See page 7.

GIVE ME MORE! Scan this QR code for more ways to use up Easter lamb, on Tesco Real Food.

Hot cross bun rocky road

New tricks

Give your recipe repertoire a spring clean with these easy ideas inspired by the latest food trends

The trend

EGGS BENEDICT, WITH A TWIST

If your go-to brunch order is eggs Benedict, then you’ll love this trend. Recently, we’ve spotted restaurants and foodies getting creative with this breakfast staple. Our method for levelling up your Benny is inspired by Turkish eggs (Çilbir) and includes a smoky, yogurt-based hollandaise sauce with just the right amount of heat.

TURKISH

EGGS BENEDICT

Serves 2

Takes 20 mins

Cost per serve £1.98

COOK’S TIP Place a sieve between the bowl and the pan of water to prevent the hollandaise from getting too hot and splitting.

4 eggs, plus 2 yolks

220g pack baby spinach

100g Greek-style yogurt

1 garlic clove, finely grated

½ tsp English mustard

½ tsp smoked paprika

1 tsp crushed chillies

1 tbsp lemon juice

2 English mufns, split butter (optional)

10g fresh chives, finely chopped

1 tbsp chilli sauce

1 Carefully put the 4 eggs in boiling water and cook for 6 mins. Place the spinach in a colander and drain the eggs by pouring the water directly over the spinach, so it wilts. Squeeze out any excess water from the spinach, then add to the empty pan and cover to keep warm. Peel the eggs and set aside.

2 To make the hollandaise sauce, place the egg yolks, yogurt, garlic, mustard, paprika, crushed chillies and the lemon juice in a heatproof bowl over a pan of simmering water, making sure it doesn’t touch the water. Whisk over the heat for 3 mins or until it’s glossy and thickened. Season to taste.

3 Toast the muffins, butter them, if you like, then pile the spinach on top. Halve the soft boiled eggs and place them on the spinach. Spoon over the sauce, scatter over the chives and drizzle with chilli sauce to serve.

Each serving contains

See page 7.

The trend

THE INGREDIENT COMEBACK

Incredibly versatile and high in protein, cottage cheese is being used in inventive new ways. You might have seen it whipped into pancakes, bread dough, pasta sauces and even used to make homemade wraps.

COTTAGE CHEESE CHOCOLATE

MOUSSE

Serves 4

Takes 10 mins plus chilling Cost per serve 91p

COOK’S TIP Finish these puds with your favourite toppings: try a grating of orange zest, smashed pecan nuts or – our favourite – a pinch of salt and a drizzle of extra-virgin olive oil.

100g dark chocolate, broken into small pieces, plus extra grated (optional)

300g cottage cheese

3 tbsp maple syrup

1 heaped tbsp cocoa powder

1 tbsp extra-virgin olive oil

pinch sea salt flakes

1 Melt the chocolate in the microwave or over a pan of simmering water until completely melted; set aside to cool slightly.

2 Put the cottage cheese in a blender with the maple syrup and blitz until silky smooth. Making sure the chocolate is not too hot, slowly pour it into the blender, add the cocoa powder and blitz again until smooth.

3 Divide among glasses and chill for at least 2 hrs before serving. Garnish with the oil, sea salt flakes and extra grated chocolate, if using, to serve.

Each serving contains of the reference intake. See page 7.

Asecretingredient adds silkiness

The trend

SWICY VIBES

You’ve probably tasted hot honey, which is a great example of the sweet and spicy (swicy) trend. Here, we’ve created a spring-ready cocktail that uses this trending favour profile to create a refreshing, grown-up twist on lemonade that really packs a punch.

BOOZY SPICED

LEMONADE

Makes 1

Takes 15 mins plus steeping

Cost per serve £2.57

GET AHEAD This makes

300ml syrup, so enough for 6 cocktails. The spiced syrup will keep in the fridge for up to 2 months in a sterilised jar* so you can whip up a cocktail when you like.

50ml vodka

50ml fresh lemon juice ice cubes sparkling water lemon slices and finely sliced green chilli (optional)

For the spiced syrup

200g white sugar

6 green chillies, sliced ½ tsp crushed chillies

1 Make the syrup by adding the sugar to a heatproof jug with the chillies and crushed chillies. Give everything a good mix, bruising the chillies into the sugar to release their favour. Add 100ml boiling water, mix until the sugar has dissolved and set aside to steep for 1-4 hrs. Strain through a sieve into an airtight container.

2 To make the cocktail, put 50ml spiced syrup, the vodka and fresh lemon juice in a cocktail shaker with a handful of ice and shake vigorously for 1 min. Strain into a tall glass over fresh ice cubes, then top up with sparkling water and garnish with the sliced lemon and green chillies, if using.

Each drink contains

The trend SMASHING IT

Smashed potatoes have been a social media sensation, in potato salads, with dips or in a roast. But spuds aren’t the only veg that deserve the treatment. Served as a nibble or added to a salad, these crispy, cheesy broccoli bites are a winner

SMASHED BROCCOLI WITH CHEESE & GARLIC

Serves 4 as a snack

* Takes 40 mins

Cost per serve £1.23

COOK’S TIP Blanching the garlic softens the favour as well as stopping it from burning, so don’t miss this step.

1 garlic bulb, cloves peeled

500g head of broccoli, cut into forets, stalk discarded

1 tbsp olive oil

100g pecorino or Parmesan, grated For the dip

75g 0% fat Greek-style yogurt

1 tbsp hot sauce

10g fresh chives, finely chopped

1 Preheat the oven to gas 6, 200°C, fan 180°C. Bring a pan of water to the boil and blanch the garlic cloves for 3 mins, adding the broccoli for the final 1 min. Drain and leave to steam-dry.

2 Toss the broccoli and garlic in the oil until well coated. Sprinkle half the cheese over the base of a lined baking tray. Add the broccoli and garlic in an even layer and squash down with a spatula. Cover with the rest of the cheese; bake for 25-30 mins until golden and crisp.

3 Meanwhile, mix all the dip ingredients together in a serving bowl; season.

4 Remove the broccoli from the oven and leave to stand for a few mins; break up. Serve with the dip.

Each serving contains of the reference intake. See page 7. Carbohydrate 7g Protein 14g Fibre 5g 1 of your 5-a-day; high in protein; high in vitamin C; source of fibre

WIN TICKETS TO SEE MY NEIGHBOUR TOTORO IN THE

WEST END

To celebrate the highly anticipated West End transfer, we’re offering you the chance to win four tickets to see the award-winning stage adaptation of My Neighbour Totoro at London’s Gillian Lynne Theatre plus a hotel stay*

*Terms & conditions apply. Promotion live from 15 March to 15 May 2025. Prize draw not affiliated with Tesco.

JOE HISAISHI AND ROYAL SHAKESPEARE COMPANY PRESENT STUDIO GHIBLI’S

Adapted by TOM MORTON-SMITH from the feature animation by HAYAO MIYAZAKI Music by JOE HISAISHI | Directed by PHELIM McDERMOTT

My Neighbour

Totoro

© Studio

Ghibli.

Logo by Toshio Suzuki. Concept and Design by Dewynters. © RSC and Nippon TV

SMART ONLINE Help your kids stay

Look after your young family in their digital space, with a little help from Tesco Mobile

Helping your family get the best from their online experience is easier than you might think. Tesco Mobile has teamed up with children’s online safety experts Internet Matters to give you the tools you need; read on for thefirststeps.

1Start with the Little Digital Helps toolkit (see QR code, below right). Answer a few questions about your child’s online habits to receive tailored resources in minutes, along with help to set parental controls onyourspecificdevices.

2Check out Digital Matters (tes.co/ digitalmatters), an online safety learning platform sponsored by Tesco Mobile. This free resource has activities for children aged 9-11 to do at home to help them learn how to stay safe and make smart choices online.

3Want to keep your kids connected without using a smartphone? Check out Tesco Mobile’s range of phones in store or online.

4Get advice in store on setting up your children’s devices safely. Tesco Mobile colleagues are trained in online safety and ready to support parents.

5Make mealtimes an opportunity to chat to your kids about online safety. Visit tes.co/onlinesafety for tips to help you guide the conversation and expertapproved questions to ask your children.

GIVE ME MORE! Scan here to complete your Little Digital Helps toolkit.

Five reader-approved recipes to see your family through the week

Tried it, liked it

Both busy teachers, Richard and his wife Kaylie live in Lancashire with their four-year-old son and two-year-old daughter. He said, ‘We love exploring diverse cuisines from around the world and often involve the children in the fun of preparing and cooking our food.’

‘These meals are quick and easy to prepare – perfect for busy nights after work with the kids’

Want to test one of our family dinner meal plans for four? Email tesco.mag@cedarcom.co.uk for your chance to get involved. GET INVOLVED

CHICKEN, TOMATO & CHICKPEA STEW

Serves 4 freeze the stew and rice separately

Takes 50 mins

2 tbsp vegetable oil

600g pack chicken drumstick fllets

1 red onion, diced

3 garlic cloves, crushed

400g tin chopped tomatoes

400g tin chickpeas, drained and rinsed

1 chicken stock pot, made up to 400ml

1 tsp caster sugar

300g long-grain rice

250g fresh greens, cored, leaves thinly sliced

15g fresh basil, chopped

100g salad cheese

1 Heat the oil in a lidded casserole dish over a high heat. Brown the chicken for 5-6 mins until golden brown, then set aside on a plate.

2 Reduce the heat to medium and fry the onion for 5-6 mins until softened. Add the garlic, cook for 2 mins more, then add the tinned tomatoes, chickpeas, stock and sugar, scraping up any browned bits from the bottom of the pan. Return the chicken to the pan, season, then cover and simmer over a low-medium heat for 15 mins or until the chicken is cooked through.

3 Meanwhile, cook the rice to pack instructions.

ONE-POT TOMATO & GREENS PASTA

Serves 4

Takes 30 mins

2 tbsp vegetable oil

1 red onion, thinly sliced

150g frozen sliced mixed peppers

3 garlic cloves, crushed

1 lemon, zested and juiced

250g cherry tomatoes, halved

1 vegetable stock pot, made up to 900ml 350g spaghetti

250g fresh greens, cored, leaves thinly sliced 15g fresh basil, chopped 100g salad cheese

‘We’d never used salad cheese with pasta, but it works!’

1 Heat the oil in a deep, lidded frying pan over a medium-high heat. Fry the onion and peppers with a pinch of salt for 5-6 mins until softened. Add the garlic and lemon zest, cook for 2 mins. Add the tomatoes; cook for 3-4 mins until just breaking down.

2 Stir in the stock and bring to a simmer. Add the spaghetti, cover until boiling, then uncover and simmer for 7 mins, stirring regularly. Stir through the greens, cover and cook for 4-5 mins until the pasta and greens are cooked. Add a little water if it starts to look dry.

3 Stir through the lemon juice and half the basil; season to taste. Divide among bowls and top with the remaining basil. Crumble over the cheese and scatter with some fresh black pepper, if you like.

Each serving contains

‘We used chicken thighs and loved the rich tomato paired with fresh basil’

4 Remove the lid from the stew and cook for a further 10 mins. Stir in the greens, then simmer for a final 10 mins or until the greens are tender and the chicken is starting to fall apart. Season with black pepper, adding a splash of water, if needed, then stir through half the basil. Divide among plates and serve with the rice. Crumble over the salad cheese and scatter with the remaining basil.

Each serving contains

ONE-TRAY THAISTYLE FISH CURRY

Serves 4

Takes 55 mins

300g long-grain rice

150g frozen sliced mixed peppers

220g pack green beans, trimmed and cut into thirds

1 carrot, peeled and cut into 2-3cm matchsticks

3 spring onions, thinly sliced

2 garlic cloves, crushed

‘We used cod fillets. It was incredibly easy to prepare’

340g jar red Thai curry cooking sauce

2 tbsp reduced-salt soy sauce

1 lime, zested and cut into wedges

1 tbsp vegetable oil

520g pack frozen white fsh fllets, defrosted and patted dry with kitchen paper

15g fresh coriander, chopped

1 Preheat the oven to gas 7, 220°C, fan 200°C. Rinse the rice well and add to a roasting tin. Add the peppers, beans, carrot, spring onions and garlic. Set aside 3 tbsp curry sauce in a bowl, then add the rest to a jug and mix with the soy sauce, lime zest and 500ml water. Pour over the rice mixture and stir to coat.

2 Cover the tin tightly with foil and bake for 15 mins. Remove the foil, stir, re-cover and return to the oven for 15-20 mins until the rice is almost cooked and has absorbed most of the liquid.

3 Add the oil and some black pepper to the reserved curry sauce. Uncover the tin and lay the fish on top, spaced apart. Brush with the curry sauce mix, then bake uncovered for 12-15 mins until the fish and rice are cooked through. Stand for a few mins before serving with the lime wedges and coriander. Each serving contains

Clubcard price valid 19.03.2025-15.04.2025

Clubcard/app required. While stocks last. Available in the majority of stores.

Available at

TOFU FAJITAS WITH GUACAMOLE

Serves 4 freeze tofu and bean mix only

Takes 25 mins

399g pack firm tofu

2 tbsp vegetable oil, plus 1 tsp

1 red onion, finely diced

200g frozen sliced mixed peppers

1 carrot, scrubbed and grated

2 garlic cloves, crushed

30g sachet fajita seasoning

400g tin kidney beans, drained and rinsed

1 lime, zested and juiced

1 avocado

2 spring onions, thinly sliced

15g fresh coriander, chopped

8-pack wholemeal

tortilla wraps

1 Drain the tofu well, then wrap in kitchen paper and set aside for 5 mins to absorb the excess liquid. Cut into 1-2cm chunks. Heat 2 tbsp oil in a nonstick frying pan over a high heat. Fry the tofu for 7-8 mins, turning occasionally, until golden and crisp. Set aside.

2 Add the remaining 1 tsp oil to the pan, then fry the onion, peppers and carrot over a medium-high heat for 5-6 mins, stirring, until softened. Add the

garlic and spice mix; cook for a further 2 mins, then add the kidney beans, lime zest and 100ml water. Return the tofu to the pan, season, then simmer for 5-6 mins until the sauce has thickened. Add a splash of water if it dries out too much.

3 Meanwhile, scoop the avocado into a bowl and roughly mash with a fork. Add the lime juice, half the spring onions and coriander and some black pepper; mix well, then set aside.

‘This was our favourite meal. We’ll definitely make it again!’

4 Lay the tortilla wraps out on a plate and microwave for 30 secs* to warm through. Divide among plates and top with the tofu mixture, guacamole and the remaining coriander and spring onions to serve.

Each serving contains

of the reference intake. See page 7.

TUNA POKE BOWLS

Serves 4

Takes 20 mins

300g long-grain rice

325g tin sweetcorn, drained and patted dry

3 tbsp reduced-salt soy sauce, plus extra to serve (optional)

1 lime, zested and juiced

3 spring onions, thinly sliced

2 x 145g tins tuna, drained and flaked

1 carrot, scrubbed and peeled into ribbons

1 avocado, cut into 1cm pieces

SHOPPING LIST

1 lemon

3 limes

30g pack fresh basil

30g pack fresh coriander

1 large garlic bulb

100g bunch spring onions

250g pack Nightingale Farms cherry tomatoes

2-pack ripe & ready avocados

220g pack green beans

3 red onions

3 carrots

500g pack fresh greens

200g pack Creamfields Greek style salad cheese

399g pack Plant Chef firm tofu

600g pack Willow Farms chicken drumstick fillets

30g sachet fajita seasoning

400g tin Grower’s Harvest chopped tomatoes

400g tin chickpeas

400g tin Grower’s Harvest red kidney beans in water

325g tin Grower’s Harvest sweetcorn

2 x 145g tins Stockwell & Co. tuna chunks in brine

1kg pack Grower’s Harvest long-grain rice

500g pack Hearty Food Co. spaghetti

1 Cook the rice to pack instructions. Meanwhile, heat a frying pan over a high heat and dry-fry the sweetcorn for 5-6 mins, stirring occasionally, until charred. Season with black pepper, transfer to a plate and set aside.

2 Whisk the soy sauce and lime juice in a jug and set aside. Flufup the rice with a fork, then stir through the lime zest and half the spring onions and divide among bowls. Top with the tuna, charred sweetcorn, carrot ribbons and avocado, then drizzle over the dressing. Scatter with the remaining spring onions and serve with extra soy sauce, if you like. Each serving contains

See page 7.

150ml bottle reduced-salt soy sauce

340g jar red Thai curry cooking sauce

8-pack H.W. Nevill’s wholemeal tortilla wraps

500g pack frozen sliced mixed peppers

520g pack frozen Bay Fishmongers white fish fillets

+ FROM YOUR STORECUPBOARD

Vegetable oil, chicken stock pot, caster sugar, vegetable stock pot

GIVE ME MORE!

Scan this QR code to find more meal plans for £25, on Tesco Real Food.

What the

?health

Events to note, trends to try and the lowdown on what’s new in the world of wellbeing

1IN3

people in the UK experiences IBS symptoms* . Cooking with fresh ingredients and eating probiotics, such as those in some natural yogurts, may help with symptoms** , but always check with your GP.

WHAT ARE… ADAPTOGENS?

These are active ingredients in plants such as ginseng, ashwagandha, liquorice root and mushrooms. Thought to have health benefits, like boosting immunity and energy levels as well as alleviating anxiety and improving sleep, you can enjoy them in teas, or in capsule or liquid form***

THINK PHARMACY FIRST

Need a diagnosis, advice or treatment? Speak to a Tesco pharmacist regarding earache, sore throat, shingles and rashes – no appointment or GP referral is needed. They can also offer blood pressure checks, contraception support and flu vaccinations. Visit your Tesco Pharmacy today for accessible healthcare. To find out more scan the QR code.

DIARY DATE

April 2025 is Stress Awareness Month

Stress is a natural part of life, but long-term stress can be bad for our health. Routine, exercise and making time for yourself can help. If you’re struggling, check out tes.co/mindmatters for more tips and advice.

TREND ON TRIAL… ‘DUMBPHONES’

Excessive smartphone use has been linked to issues like stress and poor sleep , so it’s no surprise old-school tech is on the rise. Using a phone that has limited features for part of your day could be a good digital detox. Check out Tesco Mobile for a range of handsets.

My health kicks

Dr Rupy Aujla

Founder of digital platform

The Doctor’s Kitchen, NHS doctor and nutritionist Rupy shares his wellbeing secrets

I write in my journal every single day. Even after becoming a parent and having less time, I get my thoughts down on the page, whether it’s a couple of sentences or a few paragraphs. It’s a good grounding moment for the day ahead.

I practise positive reframing. I try to focus on what I’m grateful for instead of the negative in a situation. There are so many diferent ways in which you can tell yourself a better story and it leads to more positive outcomes – and it’s free!

Bouldering and longevity training are my preferred workouts. I’ve been doing cardio on a bike and trying to maintain a steady heart rate, which is linked to improving metabolism and reducing the risk of dementia.

Foods that are gut healthy, protein-rich and anti-infammatory are my three criteria for my plate. Our bodies use up so much protein every day, but only about 20% of the protein we eat goes towards

muscle. The rest is used for your skin, bones, building enzymes and so many more functions in your body.

My eating mantra is ‘BBGS every day’. It stands for beans, berries, greens and seeds, so I have a portion of each daily. Some of my go-tos are shelled hemp seeds, tahini, baby spinach, cavolo nero and spring greens.

I enjoy the Mediterranean way of eating. Having meals at the table with your family, undistracted, instead of in front of the TV, will naturally slow down the way you eat and can improve your digestion.

Treats are important too. Instead of indulging every day, it should be something we look forward to, so that we really enjoy it. I love a chocolate brownie.

Dr Rupy’s new book, Healthy High Protein, is out now.

‘I try to focus on what I’m grateful for. There are so many ways you can tell yourself a better story and it leads to more outcomes’positive

IMPROVED QUALITY

THERMAL SHOCK MECHANICAL SHOCK

MADE

goals Greener

Tesco is working towards reducing its use of plastic packaging with a makeover of some of your favourite products

LESS PLASTICFANTASTIC!

The Tesco Finest range of dried pasta has now moved from plastic to paper packaging. The new 100% recyclable packaging means you can pop it into your recycling bin, and the move to paper packaging will save more than 10 million pieces of plastic per year.

ACHOO!

Tesco was the first supermarket to scrap soft plastic packaging for pocket tissue multi-packs. Plastic has been swapped out for recyclable paper, saving more than 55 million pieces of soft plastic per year

‘This new packagingpaperworks just as well as the old plastic, and can now be popped into your normal recycling bin’

Claire Lorains, Tesco Group sustainability and quality director

2.3 BILLION pieces of plastic have been removed from Tesco’s UK business since 2019.

ON A ROLL

Tesco’s range of toilet rolls and kitchen paper contain cardboard recycled from home delivery boxes, toilet roll tubes and corrugated card waste.

FULL OF BEANS

Cheap, easy to cook and packed full of nutrients, we’re spilling the beans on how to get the most out of this simple storecupboard staple

Keen for beans

SPEEDY AND THRIFTY

Beans are a must-have ingredient for eating well on a budget. With so many varieties to choose from, they can be a super-speedy way to add diversity to a dish – from breakfast right the way through to dinner. With most types of beans available in tins, cooking them is as simple as warming them up on the hob or popping them in the microwave for a few minutes –zero prep required.

GOOD FOR YOUR HEART

The old adage is true – beans, beans are good for your heart. They’re rich in fibre, naturally low in sodium and fat, and are a good source of potassium, which are all linked to lowering your risk of heart disease and your blood pressure* .

GUT FEELING

The fibre in beans helps support regular bowel movements and keeping your digestive system in check** Beans can also help increase healthy gut bacteria, which can benefit your overall gut health***

BUTTER BEAN SHAKSHUKA

Serves 4

Takes 35 mins

Cost per serve £1.70

1½ tbsp vegetable oil

2 spring onions, whites chopped, greens sliced

570g jar queen butter beans (or 2 x 400g tins regular butter beans), drained and rinsed

200g baby spinach

1 red onion, diced 2 garlic cloves, crushed 2 tsp smoked paprika

60g reduced-fat salad cheese

4 large eggs

15g butter

PACK IN THE PROTEIN

Veggies and meat eaters alike – did you know beans are a great source of plant-based protein? Adding a tin to your pan can help you get in an essential macronutrient that supports so many bodily functions. Black beans and kidney beans in particular are good sources of iron, which can help bump up your intake***

10g fresh fat-leaf parsley, stalks chopped, leaves torn 2 courgettes, trimmed and chopped

KEEP IT IN CHECK

The protein, fibre and starch in beans can help slow down how quickly sugar is absorbed into your blood. Plus, they have little effect on raising your blood sugar too. Not only that, but beans are rich in magnesium, which has been linked to lowering your risk of type-2 diabetes*** .

small pinch crushed chillies

crusty bread, for dipping (optional)

1 Heat 1 tbsp oil in a lidded frying pan over a medium heat. Cook the onion for 10 mins, stirring often, adding the garlic, 1 tsp smoked paprika and the parsley stalks for the last 1 min. Add the remaining oil, the courgettes, spring onion whites and a pinch of salt. Increase the heat to mediumhigh and fry for 10 mins, stirring occasionally, until the courgettes are turning golden.

2 Stir in the butter beans and spinach, then cover and cook for 2 mins. Mix well to wilt the spinach, crumble over the cheese, then make 4 wells in the mixture and crack in the eggs. Cover and cook over a medium heat for 6-8 mins until the egg whites are set but the yolks are still runny (or until cooked to your liking).

3 Meanwhile, melt the butter in the microwave. Mix in the crushed chillies, a pinch of salt and the remaining 1 tsp smoked paprika. Scatter the spring onion greens and parsley leaves over the eggs, then drizzle over the spiced butter. Serve with crusty bread, if you like.

Each serving contains

of the reference intake. See page 7. Carbohydrate 20g Protein 20g Fibre 8g 2 of your 5-a-day;

Top trend

‘Posh’ jarred beans are increasing in popularity and, while they might not be as budget-friendly as tinned, they’re just as convenient and pack in an extra flavour.

HEALTH & WELLBEING

SPRING RIBOLLITA (TUSCAN BEAN STEW)

Serves 4

Takes 50 mins

Cost per serve £1.29

1½ tbsp olive oil

1 large red onion, diced

1 carrot, scrubbed and diced

2 celery stalks, diced

1 fresh rosemary sprig

2 garlic cloves, crushed 400g tin borlotti beans, drained and rinsed 40g pecorino, shaved, plus the rind (optional)

400g tin chopped tomatoes

½ vegetable stock cube, made up to 400ml

180g pack curly kale

180g pack asparagus, woody ends discarded, sliced into 4cm pieces 100g stale crusty bread, torn

2 tbsp extra-virgin olive oil (optional)

1 Heat 1 tbsp oil in a casserole dish or lidded saucepan over a medium heat; cook the onion for 5 mins, stirring occasionally. Add the carrot, celery and rosemary; cook for a further 5 mins or until softened and turning golden, adding the garlic for the last 2 mins.

2 Stir in the drained beans and pecorino rind, if using, season, and fry for 2 mins. Add the tomatoes and stock, then bring to the boil. Reduce the heat to low-medium and simmer for 20 mins, stirring occasionally, until rich and saucy.

3 Meanwhile, put the kale in a bowl with the remaining ½ tbsp oil and massage well using your hands. Add to the stew with 200ml water, mix well, then increase the heat to medium-high, cover and cook for 2 mins.

4 Stir in the asparagus and bread, re-cover and cook for a further 5 mins or until the asparagus and kale are just tender. Remove the pecorino rind and rosemary sprig; season to taste. Scatter over the shaved pecorino, season with black pepper and drizzle with extra-virgin oil to serve, if using.

Each serving contains

of the reference intake. See page 7.

Carbohydrate 30g Protein 14g Fibre 10g 2 of your 5-a-day; source of vitamin C, which supports normal collagen formation for

GIVE ME MORE! Scan this QR code for more bean recipes, on Tesco Real Food.

2ofyour5-a-day

3 MORE WAYS WITH BEANS

1 PIMP FOR A SUNDAY SIDE

Try braising defrosted, podded broad beans in a pan with garlic and tinned tomatoes for a new twist on a Sunday roast side.

2 FIRE UP BAKED BEANS

Stir through chilli sauce, curry paste or

barbecue sauce to add a flavour hit to jacket potatoes or beans on toast.

3 BLITZ TO DIP

Make a bean dip by blitzing tinned cannellini beans with yogurt, garlic, lemon, olive oil and mixed herbs to eat with pitta or crudités.

Little brush, big reach – can clean up to 40% more of your teeth than regular brushing

TePe interdental brushes are expertly designed featuring easy-grip handles made with renewable material*. They comfortably get to those hard-to-reach places, getting you closer to 100% clean – we’re big on oral health. Get into good habits at tepe.com/uk

*via the mass balance approach independently certified by ISCC PLUS

Same product new look

After

AZ

TFOOD WITH FUNCTION

Your food shop harnesses more health benefits than you may think, as this list of handy heroes proves

here’s a lot of buzz around functional foods with adaptogens (see p79), like mushroom coffeeandteastrending.Infact,55%ofUK consumers say they’re consciously looking out for food and drinks products to support their health when shopping*.Butyoumaybesurprisedhow manysimple,affordablefoodshavepowerful benefits,fromhelpingpreventheartdiseaseto easinganxiety.We’veshortlistednutritious ingredients that you may have in your cupboard orfridge,orcanfindinyourlocalstore,andreveal whatgivesthemtheirhealthedge.

AAPPLE

‘An apple a day keeps the doctor away’ bears more truth than you might think. The polyphenols in apples may help lower blood pressure, and their fibre is linked to reducing the risk of heart disease* . Slice and pair with peanut butter or a tahini dip for a moreish snack.

B BRAZIL NUTS

Nuts aren’t cheap, but on average, one Brazil nut contains your daily intake of selenium – which is linked to supporting thyroid function and improving immunity* .

C COFFEE

Your morning coffee is rich in antioxidants and has been linked to lowering your risk of diabetes and heart disease* , so get brewing!

EDEGGS

When it comes to boosting brain health, try an egg. They contain choline – an essential nutrient that we need from our diet – that’s linked to improving brain function and memory** .

50% of UK consumers see eggs as a healthy option***

F FISH

The oilier, the better! Salmon, fresh tuna, sardines and mackerel are packed with omega-3s, which aid brain and heart health. Tinned fish keep for a long time and are an affordable way to boost your intake. Take a look at our top tinned fish recipes for inspo at tes.co/tinnedfish.

Brits rank eating ‘foods with function’ as the third most factorlikely to have an impact on their health†

G GREEN TEA

DARK CHOCOLATE

Good news, chocoholics! The cocoa in dark chocolate has flavanols that have been linked to easing anxiety and lowering blood pressure* Go for a square with 70-85% cocoa content.

Drinking green tea may contribute to longevity. The antioxidants it contains have been linked to reducing infammation and cell damage*. Swap it for your regular morning cuppa every once in a while.

H HOUMOUS

Made out of chickpeas, this dip is high in plant-based protein and fibre, and nutrients like vitamin B6 and folic acid. Whizz up a batch (try our recipe at tes.co/ houmous), or buy premade in store.

I ICEBERG LETTUCE

This versatile salad leaf has more nutrients than you may think, including vitamin C, calcium and folate. Pack into wraps, pittas, tacos and sandwiches.

J JALAPEÑOS

Add a kick to your meals with spicy peppers, which are not only full of favour, but antioxidants and essential nutrients like vitamins B and C.

K KALE

High in vitamins C and E, plus calcium, selenium and betacarotene, this highfibre veg is linked to supporting heart and eye health*. Add to stews and pastas or toss in olive oil and roast for a snack.

LLEGUMES

Beans, peas and lentils are cheap, easy ways to pack more nutrients into your diet. They may also help reduce blood sugar levels and cholesterol. Turn to p85 for creative bean recipes and more info.

M MUSHROOMS

Lots of us aren’t getting enough vitamin D, particularly in winter. Adding mushrooms to more of your meals may be an easy way to increase your intake. Look out for packs in store that have had their concentration of vitamin D boosted.

N NUTMEG

Foods that reduce infammation may help with joint pain, and nutmeg is one of them* Available both ground and whole, it’s a great spice to add (in moderation) to soups, curries, banana bread or chai tea.

PPUMPKIN SEEDS

Your diet can play a role in your mood. Pumpkins seeds (30g) are high in magnesium, which has been linked to relieving stress and anxiety*** .

Q QUARK

OOLIVE OIL

Olive oil is mostly made up of healthier monounsaturated fats, which can help maintain levels of good cholesterol in your blood and reduce the bad** We’re not convinced by the trend for olive oil shots, though. Just stick to using moderate amounts in your meal prep.

This affordable soft cheese is high in protein and also contains calcium, which helps keep your bones and teeth healthy†. Use as a base for dips or spread on crackers and top with herbs for a snack.

R

RED CABBAGE

This veg is packed with polyphenols, which may contribute to good gut health* Try pickling and adding to wraps and salads, or braising in a slow-cooker.

SSWEET POTATO

2tbsp

Taking apple cider vinegar as a shot?

2 tbsp is the daily max, diluted with water†

Full of fibre, try swapping regular spuds for sweet potato in meals. They’re linked to lots of health benefits, such as supporting immune and brain function, heart and eye health and digestion*. Find lots of recipe ideas on Tesco Real Food at tes.co/sweetpotatoideas.

TTURMERIC

If indigestion is one of your wellbeing niggles, turmeric may help. The sunshine spice is also said to have antioxidant properties that reduce infammation too**. Try adding it to soups and curry.

U

UDON NOODLES

Add these thick noodles to soups, curries or traditional yaki udon for a great way to pack in veg –find a recipe at tes.co/yakiudon. Use wholewheat noodles where you can to add complex carbs, which

V

VINEGAR

Y YOGURT

Natural and Greek yogurt is rich in protein. Also, yogurts that don’t contain added sugar can be good for gut health, as they often include live cultures and sometimes probiotics.

ZEST

If you want to keep your blood sugars in check, trials show that vinegar can help, and that apple cider vinegar (ACV) is the most effective. It contains antioxidants and good bacteria that may contribute to gut health***

W WATERCRESS

This budgetfriendly green is high in vitamin K, which is important for bone health*. Its peppery taste makes it great for garnishing salads, stufng in sandwiches or blitzing into soups.

ZThe peel of your citrus fruits is more nutritious than you may realise. Although usually eaten in small amounts, lemon zest is high in fibre, vitamin C and antioxidants*. So, grate some unwaxed zest onto pasta dishes or salads, or combine it with garlic and mixed herbs to make your own seasoning.

Eden Session at the Eden Project

a 3-night luxurious Cornish getaway & 2 Ultimate VIP Experience tickets to an Eden Session at the Eden Project* Buy any Pukka 20 tea bags. Text PUKKA2, your full name and postcode to 60110 by 11:59pm on 13th May 2025 Texts charged at your standard network rate. Please retain receipt. Internet access required for receipt upload

any Pukka 20 tea PLUS 20x £100 Tesco e-Gift Cards to be won

*Opens 00:00 02/04/25. Closes 11:59pm 13/05/25. UK 18+ only. 1 x Tier 1 prize, 20 x Tier 2 prizes. Winners randomly drawn. Tier 1 prize: 2 x VIP Sessions Plus Ultimate Packages (for winner & winner’s guest) to the Gary Barlow Eden Session on 18/06/25 (date & performance subject to change). Winner’s guest must be 12+. Each VIP Sessions Plus Ultimate Package includes: (i) 1 x concert ticket; (ii) access to Sessions Plus Viewing Platform; (iii) priority parking; (iv) English sparkling wine/non-alcoholic drinks reception on arrival; (v) 4-course ‘Taste of Cornwall’ meal with wine/non-alcoholic drink; (vi) 4 x drinks tokens; (vii) an Eden Sessions cup; (viii) access to the Sessions Plus lounge from 4pm until midnight; (ix) access to the Eden Project on 18/06/25 & 19/06/25 (times & dates subject to change). Prize also includes 3-nights at the Carlyon Bay Hotel, from 17/6/25 to 20/6/25 in 1 x deluxe sea facing room; daily breakfast; dinner on 2 nights only in the AA Rosette Bay View Restaurant from the Daily Dinner Menu (excludes beverages); 1 x afternoon Tea at hotel (excludes alcoholic drinks); use of the spa and leisure facilities (excludes treatments); 1 x round of golf daily per person per night of stay on main Championship course (excludes golf club/ball hire); 1 x £500 travel allowance total; 1 x £100 Tesco e-gift card total; 2 x Eden Project individual memberships for 12 months. Prize excludes all other expenses. Tier 2 prize: each a £100 Tesco e-Gift Card. In-store redemption only. e-Gift Card terms apply. Email address required to receive prize. 1 entry per person. Max 1 prize per household.

Promoter: Tesco Stores Ltd. Supplier: Lipton Teas and Infusions UK Limited. Administrator: Prizeology Limited.

USE

IT UP

Speedy ideas for leftover ingredients from a few of the recipes in this issue

FLAT-LEAF PARSLEY, p86

dishes, lightly pickle to add to salads or fry with spices to top curries. For an easy side, scatter softened shallots over green beans along with toasted nuts and feta.

TOO GOOD to waste

Save money, reduce waste and give leftovers a new lease of life

before eating). Or add crushed seeds to smoothies, cookies or scones for a flavour twist.

APPLE CIDER VINEGAR, p22

Use instead of basil to whizz up a parsley pesto. Alternatively, mix with softened butter, miso paste and black pepper to melt on roast potatoes and root veg, or mix into mash with cheese and leeks.

DARK MUSCOVADO SUGAR, p48

As well as cakes and cookies, this works well in savoury, meaty stews or in marinades to add a caramel note. Store in an airtight container to keep it fresher for longer. If it hardens, place in a bowl, cover with damp kitchen paper and pop in the microwave until softened.

CAPERS, p33

Whisk with olive oil, garlic, Dijon mustard and honey or maple syrup for an all-round salad dressing. Or mix it into mocktails to add sharpness – try our Blackberry Nojito recipe at tes.co/ blackberry-nojito.

TINNED MANGO PULP, p98

curry for a fruity lift, or whip a few tbsp into buttercream for your next Victoria sponge.

PROSCIUTTO, p18

Mix with lemonade and lime zest then freeze in lolly moulds for an easy sweet treat. Stir into tagine or a lamb or chicken

Fry until crisp, then mix with avocado and tomato for a twist on salsa. Or use to wrap asparagus, then roast and drizzle with balsamic vinegar for an impressive, loweffort starter or side.

Combine with chilli, garlic, lemon, parsley and olive oil to make a marinade that pairs perfectly with fish. Or mix with chopped olives and red onion to spice up a tuna mayo filling for your jacket potato.

CARDAMOM PODS, p55

IECHALION SHALLOTS, p36

Cook shallots in place of onions as a base for your favourite

Lightly crush and toast pods in a frying pan, then add to curries for a citrussy flavour (remove

FRIDGE-RAID FEASTS

A crowd-pleasing lasagne is a great way to combine different leftovers to make a hearty homemade meal

1

Storecupboard ingredients like tinned chopped tomatoes and tomato purée can form the base of the Bolognese layer. Onion, carrot,

celery and beef and pork mince are traditional options, but try fish with leeks, peas and spinach or go veggie with beans, griddled squash or lentils.

2

Lasagne sheets are the obvious go-to, but you can also layer potato slices or tortilla wraps between the Bolognese and white sauce. Alternatively, pack in more of your 5-a-day and use slices of sweet potato, aubergine or courgette.

3

Butter, plain flour and milk are all you need for a simple white sauce, but you can use oil or spread, and soya or oat milk-alternative for a dairy-free version. Instead of Parmesan, mozzarella and Cheddar, mix it up with dollops of ricotta and tomatoes.

How to… USE UP LEFTOVER CHOCOLATE

DATE BARK

Melt chocolate in a heatproof bowl. Pull open pitted dates, cover with baking paper, then flatten with a rolling pin so they overlap. Spoon over runny nut butter and melted choc and top with crushed nuts and pretzels.

CHOCOLATE CHICKPEA PUFFS

For a twist on chocolate cereal, drain a tin of chickpeas and toast in an air-fryer until crispy. Mix with melted chocolate, leave to set, then dust with cocoa powder. Eat on its own or with milk.

CHOCOLATE PUDDING

Spread leftover cooked rice out on a plate to cool quickly, then add to a blender with melted chocolate and a little boiling water; blitz to smooth, chill in the fridge to set. Dust with cocoa powder to serve.

GIVE ME MORE!

Scan this QR code to fnd more ideas for reducing food waste, on Tesco Real Food.

Level up your lassi with this salted lime twist Treat th

e

SALTED LIME & MANGO LASSI

Makes 4 Takes 5 mins

Cost per drink 54p

Mix 380g 0% fat natural yogurt, 180g tinned mango pulp, 2 large pinches flaked sea salt and the zest and juice of 1 lime in a jug with 120ml water. Mix 1 tbsp caster sugar with 1 tbsp faked sea salt and add the zest of 1 lime; tip onto a plate. Rub the rims of 4 glasses with the cut-side of a lime, then dip into the salt mix to coat. Divide the lassi between them. Swirl an extra tbsp of mango purée through each, then sprinkle over the crushed seeds of 2 cardamom pods. Garnish with extra curls of lime zest, if you like. Each drink contains