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 Nina Christopher, Natalie Deri-Bowen, Mallory Legg, Rachel Linstead, Faye McKinnon, Nicky Rampley-Clarke, Alison Walker
CEDAR COMMUNICATIONS
CEO Clare Broadbent Global transformation and development director Christina da Silva Group business director Kate McLeod
Group operations 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
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DUNNHUMBY LTD
Senior campaign manager Sandy Bruce Campaign manager Haris Khan
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Jet set, go!
auren Rose-Smith,
Content director (print)
CONTRIBUTORS
JAMIE
ROBINSON
Tesco executive chef, product development, p11
HELENA
MOURSELLAS
Chef, recipe writer and food stylist, p40
CLAIRE
BASELEY
Registered nutritionist, p78
Lemons, oregano, salty feta and grassy olive oil – for me, these ingredients are synonymous with holiday food and a trip to Greece that’s been on my bucket list for ages. Short of a plane ticket, Helena Moursellas’ authentic recipes on p39 will take you there, starting with Baked lemon & oregano chicken to feed a crowd. If it’s staycations you’re after, we’ve got great ideas for making beach days more glam with chic accessories from F&F Home, p47, plus ways to use up British berries - not least as an epic ice-cream topper, p69. Wherever you are: enjoy.
Clubcard price valid 09.07.2025-05.08.2025
Clubcard/app required. While stocks last. Available in larger stores.
EVERYDAY
WEEKEND 21 Field to fork
Taste of Greece
Pick up a picnic
Very berry
Treat of the week
KNOW-HOW
Try the trend: Cowboy butter
Cool summer
Book club
Too good to waste
SHOPPING
What’s in store
Ways with halloumi
F&F Home
Tesco Mobile
Tesco Clubcard
Small wonders
HEALTH & WELLBEING
Health updates
Guide to good fats
Sustainable beauty
Understanding type 2 diabetes
My health kicks: Alice Liveing
Your body clock Take your tastebuds on tour with these destination dishes
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.
LEBANESE-SPICED TOFU FLATBREADS
SPICED MEATBALL GREEN CURRY
TORTILLA DIPPERS
BAKED LEMON & OREGANO CHICKEN
Your summer recipes
BREAKFASTS & SIDES
Air-fryer granola 67
Big-batch peach Melba smoothie 72
Cherry & hot honey halloumi skewers 22
Coronation chicken crisp sarnies 54
No-cook turkey summer rolls 60
Pickled blackberries 72
Pickle taramasalata dip 55
Sticky tamarind & peanut green beans 27
Tahini & apple chia breakfast bowls 81
Tortilla dippers 55
MAIN MEALS
Air-fryer Lebanese-spiced tofu flatbreads 64
Baked lemon & oregano chicken 40
Creamy tomato & sardine pasta 32
Maroulosalata with creamy feta dressing 42
Miso-glazed aubergine 34
One-pot green bean & lemon pasta 26
Pea, courgette & cheese fritters 35
Salmon & avocado noodle bowls 81
Slow-cooker prawn paella 60
Smoked mackerel & roasted fennel pasta salad 18
Smoked mackerel pâté with pickled cucumber 18
Spanakorizo (Greek-style spinach rice)
Spiced meatball green curry
chicken noodle
lentil ragu
SWEET TREATS
lemon meringue cones
berry coulis
barbecued
chocolate cones
bougatsa
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.
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.
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
SUMMER DRINKS
Shop your favourite summer sips directly from the page in this issue’s bonus drinks guide.
‘The sweet, creamy taste is rooted in nostalgia’
TRENDING RETRO FLAVOURS
‘Got a taste for nostalgia? You’re not alone, as retro flavours are having a resurgence this year. So we’ve taken the citrussy fizz and creamy vanilla taste of a cola float and turned it into the ultimate sweet treat to beat the heat. This cola lolly has a creamy, lemonade top to mimic that feeling of sipping on a sweet float that’ll instantly transport you right back to your childhood.’
JAMIE ROBINSON Tesco executive chef, product development
6 Cola Float Ice Lollies 6 x 55ml , £1.50 (45p/100g)
SLICE OF SUMMER
Give the kids a fun activity with this Watermelon Pizza Kit 480g, £3.90 (81p/100g), which includes fresh melon, yogurt, blueberries and a red berry coulis. Finish with sprigs of Mint 30g, 52p (£1.73/100g), for freshness.
SPR
SPREAD THE LOVE...
…with these two new nut-based sweet spreads. Choose from the milky, creamy White Hazelnut Spread 400g, £2.65 (66p/100g), or the intensely nutty and rich Tesco Finest Pistachio Crème 300g, £4 (£1.33/100g).
TIME FOR TAPAS
Assemble an affordable sharing feast with 3 for £8 on Tesco Finest Picnic & Sharing items* . We love Tesco Finest 6 Serrano Mac & Cheese Croquetas 144g, £5 (£3.47/100g); Tesco Finest Prosciutto Crudo & Cheese Rollitos 105g, £3.50 (£3.33/100g); Tesco Finest Bruschetta with Ibérico Cheese & Serrano Ham 210g, £5 (£2.38/100g).
TOP CHOICE
Use instead of chocolate spread to elevate
And there’s a third new spread, to slather on anything from a slice of toast to a stack of pancakes. Caramelised Biscuit Spread Smooth 400g, £2 (50p/100g)
* Offer available in larger stores until 5 October 2025, while stocks last. Cheapest item free. Clubcard/app required.
** Offer available in the majority of larger stores, while stocks last. Cheapest item free. Clubcard/app required
DRESSING UP
From creamy Caesar to sweet tangy balsamic, upgrade your salads with this trio of Finest dressings.
Tesco Finest Caesar Dressing
225ml, £2.25 (£1/100g); Tesco
Finest Balsamic Vinaigrette
225ml, £2.25 (£1/100g); Tesco
Finest French Style Dressing
225ml, £2.25 (£1/100g)
BARBECUE
BITES
Your barbie banquet just got better, thanks to these fab 3 for 2 Fire Pit buys** From honey-glazed squash to sweet and spicy cauliflower bites, these sides will add veggie flair to your feast – and each makes up 1 of your 5-a-day. They’re another way you can make better choices while you shop.
Fire Pit Butternut Squash & Feta with a Hot Honey Glaze 350g**, £2.50 (71p/100g)
Fire Pit Stuffed Peppers 350g**, £2 (57p/100g)
Fire Pit Firecracker Cauli Bites 350g**, £2.50 (71p/100g)
TAKE IT SLOW
Get a taste of an allAmerican cookout with this pork shoulder, smoked with cherry wood for a fruity hint and slow-cooked for four hours to lock in flavour. Heat, then drizzle with the Carolina-style mustardbarbecue sauce and pimento crumb to finish.
The summer holidays are here and so is the brandnew kids’ menu at The Café. With meals starting at £2.50, treat your children to little breakfasts and hot and cold meal deals. You can find fresh new flavours for the rest of the family too, with The Café classics, seasonal treats and special drinks on the menu.
Pork faves with flavour twists from around the world
OR TRY…
TRY
…elevating an evening meal by serving this bone-in pork loin. Inspired by Mediterranean flavours, it’s seasoned in a smoky, spicy dry rub.
Pasta shells, garlic bread & veg sticks Fish fingers, chips & peas
GIVE ME MORE! Scan the QR code to find your local Tesco Café.
COOK ONCE, EAT TWICE
Make a pack of smoked mackerel stretch across dinner and lunch with our clever double-duty recipes
Smoked mackerel pâté with pickled cucumber p18
Dinner tonight...
...lunchtomorrow
Smoked mackerel & roasted fennel pasta salad p18
Dinner tonight
SMOKED MACKEREL
& ROASTED FENNEL
PASTA SALAD
Serves 2
Takes 45 mins
Cost per serve
£2.45
1 fennel bulb, trimmed and thickly sliced
1 leek, trimmed and sliced into 1.5cm rounds
2 unpeeled garlic cloves pinch fennel seeds
1 tbsp olive oil
150g fusilli
100ml 50% less fat crème fraîche
1 lemon, zested and juiced
1 tsp Tesco Finest horseradish sauce
10g fresh dill, finely chopped
2 smoked mackerel fillets (from a 280-300g pack), skin and any bones removed 20g watercress
1 Preheat the oven to gas 5, 190°C, fan 170°C. Put the fennel (reserving any fronds) in a roasting tin. Toss the leek, garlic cloves and fennel seeds with half the fennel, leaving the rest separate. Drizzle over the oil, mix to coat, then roast for 30-35 mins until tender, stirring halfway and covering with foil if the vegetables start to catch.
2 Meanwhile, boil the pasta to pack instructions; drain well and set aside.
3 In a bowl, mix the crème fraîche, lemon juice, most of the reserved fennel fronds, horseradish and most of the dill and lemon zest. Squeeze in the roasted garlic fesh, mashing with a fork if needed, then add the roasted fennel and leek (reserving about 85g roasted fennel for the mackerel pâté, see right).
4 Flake in the smoked mackerel, add the cooked pasta and watercress and toss to coat. Finish with the remaining dill, lemon zest, fennel fronds and plenty of black pepper to serve.
Each serving contains
Lunch tomorrow
SMOKED MACKEREL
PÂTÉ WITH PICKLED CUCUMBER
Serves 4
Takes 15 mins
Cost per serve £1.52
2 smoked mackerel fillets (from a 280-300g pack), skin and any bones removed
85g leftover roasted fennel
75g 50% less fat soft cheese
50ml 50% less fat crème fraîche
1 tsp Tesco Finest horseradish sauce
1 lemon, juiced, plus 1 tsp zest
8 small slices brown sourdough, toasted
20g watercress
For the pickled cucumber
1 tbsp white wine vinegar
1 tsp caster sugar
½ tsp fine salt
½ tsp fennel seeds
3g fresh dill, chopped
½ cucumber, halved horizontally, deseeded, then sliced into half-moons
1 For the picked cucumber, put the vinegar in a bowl and stir in the sugar and salt to dissolve. Add the fennel seeds, dill and cucumber and toss to coat. Set aside, stirring occasionally.
2 Meanwhile, fake three-quarters of the mackerel into a food processor and add the leftover roasted fennel, the soft cheese, crème fraîche, horseradish and lemon zest. Blitz until mostly smooth but with a bit of texture, then fake in the remaining mackerel and add the lemon juice to taste.
3 Top the toast with the pâté, pickled cucumber and some black pepper. Serve with the watercress.
Each serving contains of the reference intake. See page 8.
CHERRIES
FIELD TO FORK
High-summer recipes with the season’s best produce
PICK OF THE CROP
‘British cherries are the king of summer fruit and we grow around 20 million each year. Every one is hand-picked and our biggest, sweetest cherries are selected for Tesco Finest.’
Tom Hulme, MD, A C Hulme & Sons, Kent
CHERRY & HOT HONEY
HALLOUMI SKEWERS
Makes 8
Takes 30 mins Cost per skewer 98p
COOK’S TIP To barbecue over charcoal, light about 30 mins before you want to cook. Wait until the flames have died down and the coals are white.
Put 2 tbsp clear honey, ½ tsp crushed chillies, the zest of ½ lemon and 1 tsp juice in a bowl. Microwave for 20 secs or until runny; stir and set aside. Cut a 225g pack halloumi into 24 cubes and pit a 300g pack Tesco Finest cherries
alternately thread both onto 8 skewers (soak in water for 10 mins if wooden). Pick and finely chop the leaves from 10g fresh mint, then add a ¼ to a bowl with 1 tbsp of the hot honey, 2 tbsp olive oil and some black pepper; brush over the skewers. Put a griddle pan over a high heat until smoking hot. Cook the skewers in batches for 5-6 mins, turning regularly, until charred. Drizzle over the remaining hot honey and scatter with the remaining mint to serve. Each skewer contains
ROASTED
CHERRIES WITH WHIPPED MASCARPONE
Serves 8 roasted cherries only Takes 55 mins plus cooling
Cost per serve £1.74
GET AHEAD The roasted cherries can be made up to 4 days ahead; store in an airtight container in the fridge.
2 x 300g packs
Tesco Finest cherries, pitted
1 tbsp clear honey
2 oranges, zested, ½ an orange juiced
1 tbsp kirsch (optional)
2 fresh thyme sprigs
230ml whipping cream
190g mascarpone
120g icing sugar
1 Preheat the oven to gas 6, 200°C, fan 180°C. Add the cherries to a baking dish, where they fit in a single layer, and drizzle over the honey, orange juice and kirsch, if using. Add half the orange zest, toss to coat, then nestle in the thyme sprigs. Roast for 45 mins, stirring every 15 mins or until the cherries have softened and the juices thickened. Leave to cool completely.
2 Whip the cream to stiff peaks in a mixing bowl. Whisk in the mascarpone and icing sugar until thick. Serve the roasted cherries and their juices with the mascarpone cream and topped with the remaining orange zest. Delicious served with pancakes. Each serving contains of the reference intake. See page 8.
BEANS
ONE-POT GREEN
BEAN & LEMON
PASTA
Serves 4
Takes 30 mins
Cost per serve £1.73
3 tbsp olive oil
30g panko breadcrumbs
2 lemons, zested, 1½ juiced
20g fresh basil, leaves picked and chopped
400g linguine
1 onion, fnely chopped
2 garlic cloves, sliced
2 x 200g packs fne beans, trimmed and halved
75g pecorino, grated, plus extra to serve (optional)
1 Heat 1 tbsp oil in a wide saucepan over a medium heat. Add the breadcrumbs and fry, stirring, for 2 mins or until deep golden brown. Tip into a bowl and stir in ½ of the lemon zest and a ¼ of the basil; set aside.
2 Add the pasta, onion, garlic, remaining lemon zest and oil to the empty saucepan, breaking off the ends of the linguine and adding to the pan if needed to help it fit. Season well, then pour over 1.2ltrs boiling water, bring to a simmer and bubble over a low heat for 5 mins, stirring often.
3 Add the beans and lemon juice, then simmer for another 5 mins,
stirring regularly, or until the beans are tender and the pasta is al dente. Remove from the heat, stir in the pecorino and leave to rest for 2 mins. Stir in the remaining basil, divide among bowls and top with the lemony breadcrumbs and extra grated pecorino, if you like, to serve.
Each serving contains
of the reference intake. See page 8. Carbohydrate 90g Protein 23g Fibre 10g 1 of your 5-a-day; source of fibre andprotein
Fat Sugars Salt Saturates
PICK OF THE CROP
‘Our fine bean varieties are more tender, slightly sweeter and more refined than standard green beans, which gives them a unique quality. They’re specially bred for best flavour and texture.’
Toast 60g unsalted jumbo peanuts in a dry frying pan for 3-4 mins until golden; tip onto a board, roughly chop. Heat 1 tbsp rapeseed oil in the empty pan over a medium heat and fry 4 halved and thinly sliced echalion shallots for 8-10 mins until golden, adding a large, crushed garlic clove for the last 2 mins. Transfer a ¼ to a bowl and set aside, leaving the rest in the pan. Meanwhile, boil 2 x 200g packs fne green beans, trimmed, in a saucepan for 4-5 mins until tender but still with some
bite. Drain and steam-dry for a few mins. Whisk together 1 tbsp tamarind paste, 1½ tbsp reduced-salt soy sauce and 1 tbsp maple syrup, add to the frying pan and bubble for 1 min or until thickened slightly. Tip in the beans and half the peanuts and cook for another 1 min to heat through and coat in the sauce. Transfer to a platter, then scatter over the remaining shallots and peanuts, and thinly sliced red chilli to serve, if you like. Each serving contains
of the reference intake. See page 8. Carbohydrate 12g Protein 7g Fibre 5g 1 of your 5-a-day; high in monounsaturated fat; source of protein and folic acid
Side hustle
Sizzling, savoury halloumi. It’s not a little thing. It’s everything. Level up your grill game this summer
We’ve never met anyone who didn’t like halloumi. Itistheflavourkingof barbecues: proudly topping a veggie burger, friedincrispycubesand tossed through potato salad, or marinated in honey, chilli and thyme to thread onto sensational skewers. Tesco Finest Halloumihasfreshmint leaveshand-foldedinto it, a vibrant addition to this Thai-inspired salad with punchy chilli, cooling mint and peanuts.Quitefrankly, thislittleblockofcheese is our shortcut to culinary happiness! Warm, crispy halloumi. It’s not a little thing. It’s everything.
GIVE ME MORE! Scan the QR code for the recipe for this Thaiinspired halloumi salad, on Tesco Real Food.
Five reader-approved recipes to see your family through the working week
Tried it, liked it
Laura lives on the south coast with her parents and sister. She said, ‘Despite our busy and often varied diaries, we prioritise home-cooked meals and make a conscious effort to prepare food from scratch where possible, using produce from our allotment.’
‘This meal plan was easy, stress-free and we discovered some amazing new meals’
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
CREAMY TOMATO & SARDINE PASTA
Serves 4
Takes 30 mins
1 tbsp vegetable oil
1 onion, finely chopped
15g fresh basil, stalks chopped, leaves torn
3 garlic cloves, crushed
250g pack cherry tomatoes, chopped
50g soft cheese
2 x 90g tins sardines in tomato sauce
300g spaghetti
‘This meal is as easy to prepare as it is delicious –perfect for busy days’
1 Heat the oil in a lidded frying pan over a medium heat. Add the onion and basil stalks; cover and cook for 10 mins, stirring occasionally, until softened. Add the garlic, cook for 1-2 mins, then add the tomatoes. Cook for 10-12 mins, stirring occasionally, until the tomatoes break down.
Stir in the cheese, then flake in the sardines and the sauce from the tin. Add most of the basil leaves and some black pepper.
2 Meanwhile, cook the spaghetti to pack instructions. Drain, reserving a mugful of cooking water. Toss the pasta through the tomato and sardine sauce, adding a splash of the cooking water to loosen, if needed. Divide among bowls, then scatter with the remaining basil and extra black pepper to serve. Each serving contains of
8.
SPICED MEATBALL GREEN CURRY
Serves 4 freeze curry/rice separately
Takes 30 mins
200g long-grain rice
500g pack 5% pork mince
1 red chilli, half sliced, half deseeded and finely chopped
1 Cook the rice to pack instructions. Meanwhile, beat the mince, chopped chilli, lime zest and half the ginger, garlic and coriander with a wooden spoon in a bowl until the mince has broken down into a smooth, uniform paste. Shape into 12 meatballs (about 40g each).
2 Heat the oil in a lidded frying pan over a medium heat and fry the meatballs for 10 mins, turning frequently, until golden. Add the remaining ginger and garlic to the pan, cook for 1 min, then pour in the green curry sauce, 100ml water, the spinach, peas and red pepper. Cover and simmer for 3-5 mins until the meatballs are cooked through and the spinach has wilted.
3 Serve with the rice and top with the sliced chilli, remaining coriander and the lime wedges. Each serving contains of the reference intake. See page 8.
MISO-GLAZED
AUBERGINE
Serves 4
Takes 25 mins
200g long-grain rice
150g frozen garden peas
1 courgette, grated
2 aubergines, halved lengthways and cut into 1.5cm half-moons
2 tbsp vegetable oil
2 tbsp miso paste
3cm piece fresh ginger, peeled and grated
½ tsp caster sugar
1 lime, zested, ½ juiced, ½ cut into wedges
3 spring onions, sliced
1 red chilli, sliced
‘Light and summery, it would also make a barbecuegreat side’
1 Preheat the grill to high. Cook the rice to pack instructions, adding the peas for the last 5 mins. Drain, then stir through the grated courgette.
2 Meanwhile, toss the aubergines in the oil on a baking tray.
Arrange in a single layer, then grill for 5-6 mins each side until softened and lightly charred.
3 Mix together the miso paste, ginger, sugar and lime juice and half the zest, then brush half the glaze over the aubergine pieces. Grill for another 2-3 mins until bubbling, then carefully turn over and repeat.
4 Stir half the spring onions through the rice mixture, then divide among plates and top with the aubergines. Serve scattered with the chilli, remaining spring onions and lime zest, with the lime wedges on the side.
Each serving contains
SUMMER CHICKEN NOODLE SOUP
Serves 4
Takes 45 mins
1kg pack chicken legs, skin removed
200g spaghetti
2 tbsp miso paste
1 courgette, thinly sliced into half-moons
120g frozen garden peas
1 red chilli, sliced
1 spring onion, sliced 15g fresh coriander, chopped
1 Put the chicken legs in a saucepan and cover with 2ltrs water. Bring to the boil, then simmer for 30 mins or until the chicken is tender and cooked through, skimming off any scum and fat that rises to the top. Strain the liquid through a sieve into a jug, then shred the meat into bite-sized pieces, discarding the bones.
2 In a separate pan, cook the spaghetti to pack instructions until just al dente. Drain and rinse under cold water.
‘This is such a yummy summer soup. Next time I might add a touch more miso paste’
3 Return 1.8ltrs of the cooking liquid to the pan and stir in the miso paste. Add the courgette, peas, shredded chicken and spaghetti and simmer over a medium heat for 3-4 mins until the peas are cooked through and bright green. Season to taste, then ladle into bowls and top with the chilli, spring onion and coriander to serve Each serving contains of the reference intake. See page 8. Carbohydrate
PEA, COURGETTE & CHEESE FRITTERS
Serves 4 freeze fritters only
Takes 35 mins
200g frozen garden peas
1 courgette, coarsely grated
100g soft cheese
50g plain four
5 eggs
15g fresh basil, stalks and most leaves chopped
1 lemon, zested, ½ juiced, ½ cut into 4 wedges
3 spring onions, sliced
2 tbsp vegetable oil
2 garlic cloves, finely chopped
300g baby spinach
‘A seasonalsimple,and seriously satisfying dish’
1 Boil the peas for 3 mins. Drain, then roughly mash with a fork. Put the grated courgette in a clean tea towel and squeeze out as much liquid as possible.
2 In a bowl, whisk the soft cheese, flour and 1 egg until smooth. Stir through the peas, courgette, chopped basil, lemon zest, half the spring onions and a grind of black pepper to combine.
3 Heat 1 tbsp oil in a frying pan over a medium heat. Working in batches to make 8 fritters, fry heaped tablespoons of the batter for 3-4 mins each side until golden and cooked through.
4 Heat the remaining oil in the frying pan and cook the garlic for 1 min. Add the spinach and cook for 3-4 mins until wilted. Stir through the lemon juice.
5 Meanwhile, one at a time, crack each of the remaining eggs into a ramekin, then gently tip into a pan of simmering water. Poach for 4-5 mins until the whites are cooked but the yolks runny.
6 Divide the fritters among plates and top with the garlicky spinach and a poached egg. Scatter with the remaining spring onions and whole basil leaves, and serve with lemon wedges. Each serving contains
SHOPPING LIST
1 lemon
2 limes
30g pack fresh basil
30g pack fresh coriander
60g pack red chillies
1 large garlic bulb
9cm-piece fresh ginger
1 onion
250g pack Nightingale Farms cherry tomatoes
100g bunch spring onions
500g pack baby spinach
1 red pepper
2 aubergines
3-pack courgettes
200g pot Creamfields soft cheese
1kg pack chicken legs
500g pack pork mince 5% fat
500g pack Hearty Food Co. spaghetti
1kg pack Grower’s Harvest long grain rice
100g jar miso paste
2 x 90g tins skinless & boneless sardines in tomato sauce
340g jar green curry
cooking sauce
6-pack medium free-range eggs
900g bag Grower’s Harvest frozen peas
+ FROM YOUR STORECUPBOARD
Vegetable oil, caster sugar, plain flour
GIVE ME MORE! Scan
RANCH READY
MAKE IT AT HOME
Mash softened salted butter with finely chopped fresh chives, parsley, thyme leaves, minced garlic, lemon zest and a squeeze of juice, smoked paprika, crushed chillies and Dijon mustard. Spoon onto a sheet of clingfilm or baking paper. Wrap it up and mould into a sausage shape, then twist the ends to seal. Chill for 2 hrs (or up to 3 days), then slice to serve on cooked steak, chicken or corn on the cob.
Raise the steaks at your next barbecue with on-trend cowboy butter. Yee-haw! Z i n gy and aromat i c
Discover the delicious science of bubble tea
Escape to
Greece
Channel holiday vibes with authentic dishes from sun-soaked Greek islands, perfect for eating outside
Simple sunshineflavours
Baked lemon & oregano chicken p40
HELENA MOURSELLAS (@helena_ marieee)
Chef Helena’s Greek heritage shapes her cooking. Her new book OPA!, with recipes inspired by Greek tavernas, is out now.
‘These recipes are a celebration of summer in Greece. They instantly take me back to long, sun-drenched days spent around a table with family and friends, where food is the heart of every gathering. In Greece, the biggest meal of the day is often served around 3pm. These recipes are made for that: warm afternoons, a big table and nowhere else to be.’
According to Greek mythology, oregano was created by goddess of love Aphrodite as a symbol of happiness. Bring that taste of joy to the table with this one-pan dinner. There’s lots of lemon in this dish. Go with it – the tang is what keeps you coming back for more!
BAKED LEMON & OREGANO CHICKEN
Serves 6
Takes 1 hr 20 mins plus marinating
Cost per serve 73p
COOK’S TIP If you have fresh oregano, reduce the amount of dried in step 1 to 1 tsp. Scatter over 5g fresh leaves before baking and another 5g to serve.
2 garlic cloves, finely chopped
2 tsp dried oregano
1 tsp cracked black pepper
1 tsp Dijon mustard
4 lemons, 3 juiced (you need 80ml), 1 thinly sliced
60ml olive oil
6 chicken thighs, skin on and bone in
1 Mix the garlic, dried oregano, pepper, mustard, lemon juice and oil in a bowl; season with salt. Put the chicken in a baking dish, pour over the marinade; cover and set aside to marinate for 1 hr.
2 Preheat the oven to gas 6, 200°C, fan 180°C. Scatter the marinated chicken with the lemon slices, then bake for 45-50 mins, basting with the pan juices every 15 mins, until golden brown, crispy and cooked through. Serve the chicken with the pan juices poured over.
Each serving contains
This recipe is super-comforting and simple to make. We’ve added baby tomatoes to give it a summery spin and you could also crumble some feta on top to serve.
SPANAKORIZO (GREEK-STYLE SPINACH RICE)
Serves 6
Takes 1 hr 20 mins
Cost per serve £1.03
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, chopped
1 tbsp tomato purée
2 tsp dried oregano
½ tsp ground cinnamon
200g baby spinach
300g long-grain rice, rinsed well
1 vegetable stock pot, made up to 375ml
400g pack Tesco Finest baby tomatoes on the vine
1 large lemon, zested and juiced
20g mixed fresh herbs (we used mint, dill and parsley), leaves picked and finely chopped
1 Heat the oil in a lidded saucepan over a lowmedium heat. Cook the onion and garlic for 10 mins or until softened. Add the tomato purée, oregano and cinnamon; season and cook for another 4 mins.
2 Add the spinach and cook for 3 mins or until slightly wilted. Stir through the rice and stock; add half the tomatoes on top. Cover and cook for 25 mins or until the rice is tender.
3 Uncover and leave to sit of the heat for 5 mins. Remove the cooked tomatoes from the vines and stir in along with the lemon zest and juice and most of the herbs. Halve the remaining tomatoes and add these too. Scatter with the remaining herbs.
Each serving contains
See page 8.
One-pan comfortfood
Spanakorizo (Greek-style spinach rice)
Light, crisp and refreshing, this lettuce and herb salad is all about texture and brightness. It’s also easy to prep ahead, making it ideal for taking to a barbecue or get-together – just dress before serving.
MAROULOSALATA WITH CREAMY FETA DRESSING
Serves 6
Takes 15 mins
Cost per serve 54p
4 Little Gem lettuces, cored and thinly sliced
3 spring onions, thinly sliced
10g fresh dill, leaves picked and finely chopped
50ml olive oil
2 tbsp red wine vinegar
70g feta, crumbled
No fuss and full of flavour
1 Put the lettuce, spring onions and half the dill into a salad bowl and mix to combine.
2 Put the olive oil, red wine vinegar and 50g crumbled feta in a small food processor and blitz until smooth; season. Pour over the lettuce mixture and toss to coat. Scatter with the remaining feta and dill to serve.
Each serving contains of the
intake. See page 8.
This golden, custard-flled pastry is as nostalgic as it is indulgent. Bougatsa shops selling these delicate custard-flled flo pastries line the streets of Greece’s second city, Thessaloniki.
PLUM BOUGATSA
(CRISPY FILO
CUSTARD PIE)
Serves 6 (makes 3)
Takes 1 hr 20 mins
Cost per serve 57p
65g caster sugar
2 eggs
½ orange, zested, plus 1 tsp juice
65g fine semolina
250ml whole milk
100g butter, melted
6 sheets filo pastry (from a 250g pack)
3 plums, halved, destoned and thinly sliced ½ tbsp icing sugar ⅛ tsp ground cinnamon
1 Preheat the oven to gas 4, 180°C, fan 160°C and line a baking tray with baking paper.
2 Beat the sugar and eggs with an electric whisk on a high speed for 3-4 mins until thick and fluffy. Add the orange zest and juice, semolina and milk, and whisk again for 2-3 mins to combine.
3 Pour the semolina mixture into a saucepan and cook over a low heat, stirring constantly, for 10-12 mins or until thickened slightly to a thin custard. Stir in half the melted butter, then set aside for 15 mins to cool slightly.
4 Lay a sheet of flo pastry on a clean surface and brush with butter; top with another sheet of pastry. Spoon 150g of the
’ s answer to nostalgic puds
Greece
custard mixture into the middle of the pastry leaving a large border, then top with a few plum slices. Fold over the top and two sides, brush with a little butter, then fold over the bottom to enclose fully into a parcel about 6 x 10cm. Transfer to the prepared baking tray, then repeat with the remaining pastry, custard and half the remaining plums to make 3 parcels. Brush the tops with more butter, then bake for 30 mins or until lightly golden and crispy.
5 Dust the bougatsa with icing sugar and cinnamon, then cut each into 2 pieces. Serve with the remaining plum slices.
Each serving contains of the reference intake. See page 8. Carbohydrate 37g Protein 9g Fibre 1g
Tesco Real Food.
Your Greek essentials
1 OREGANO The bold and earthy herb at the heart of so many of Greece’s best-known dishes. Add a pinch to marinades for instant holiday feels. Dried oregano 14g, £1 (£7.14/100g)
2 PITTA Use to scoop up dips andmopupsauces,orstuffwith marinated meats or halloumi.
6 White Pittas, 50p (8p each)
3 GIGANTES BEANS This traditional Greek bean dish is part of the Tesco 3 for £8 deal*, and is great to share as part of a meze spread. Tesco Finest Gigantes Beans 180g* , £4.50 (£2.50/100g)
4 GREEK YOGURT Lovely with a drizzle of honey, or use as the base of a homemade tzatziki with grated cucumber, garlic and lemon juice. Tesco Finest 0% Fat Greek Yogurt 1kg, £4
5 GREEK OLIVES
Eat like the Greeks and enjoy olives (part of the 3 for £8 deal*) for breakfast with bread and cheese. Tesco Finest Greek Trio of Olives 200g*, £4 (£2/100g)
Taverna vibes at home 4
6 FETA ‘Feta makes everything better!’ Bake whole with tomatoes and toss with pasta. Feta 200g, £2.10 (£1.05/100g)
1 2 3 5 6
FIND
IN THE COFFEE AISLE
refreshing Indulge in
Out of
office
Reach for the sunnies –we’re heading to the beach
Laid-back linen and a Breton stripe: you’ve got your outft sorted. But the right beach set-up can make all the difference to a day by the sea. We say go all out with chic and versatile accessories: a durable basket for picnic essentials and portable homeware for all-day lounging is top of our wish-list. Find your perfect spot and watch the tide roll in.
Plain Storage Basket, £10
; Neutral Linen Shorts, £14
Navy Crinkle Stripe Swimsuit, £19.50
Tan Sandals, £16
THE LOOK
BEACH-CLUB MENTALITY
Sidestep sandy sandwiches and make picnics a pleasure with an acacia wood serve bowl to hold salads, and a lipped tray for keeping your drink upright on the beach. Speaking of summer sips, there’s no denying your mocktail will taste better out of the right glassware. Bring a bundle of cotton napkins and who’s to say you’re not at Club Med? Now, where’s the bar?
Left Ecru Stripe Hammam Towel, £9
Below Acacia Wood Serve Board, £8; Welby Cocktail Glass, £4; Welby Tumbler, £3; Acacia Wooden Salad Bowl, £18; Fringed Powder Blue Napkin 2-pack, £3; Carrick White Side Plate, £3.50
Carrick Pasta Bowl, £4.50; Fish Recycled Glass Jug, £6; Shades of Blue Water Glass set of 4, £4
Soft Blue Washed Cotton Cushion 50 x 50cm, £7; Blue Jacquard Stripe Cushion 48 x 48cm, £10; Plain Storage Basket, £10; Shades of Blue Water Glass set of 4, £4
Fancy trying this cocktail, inspired by a Rebujito from Andalusia, Spain? Fill a tall glass with crushed ice, orange slices and fresh mint leaves. Pour in one part Tesco Finest Fino Sherry and two parts Tesco Lemon & Lime Zero. Stir and garnish with mint leaves.
Make
Shop every drink in this summer special using your smartphone
THE HOT LIST
The latest and greatest drinks for the season ahead
G&FREE, ANYONE?
This super alternative to gin by TV star Spencer Matthews uses quality botanicals to serve up notes of grapefruit, rosemary and lavender. The herbaceous finish makes it a surefire hit with tonic. CleanCo Clean G 0.0% Alcohol-Free Spirit 70cl, £16 (£22.86/ltr). 0 units (ABV 0%) and 6kcal/50ml serve (12kcal/100ml)
GREAT SCOT!
Characterised by a distinctive infusion of rose petal and cucumber essence, this luxe gin is just as gorgeous straight up as it is paired with classic tonic. Handcrafted in Scotland, it features a smooth taste with floral aromas that are perfect for summer. Hendrick’s Gin 70cl, £33 (£47.14/ltr). 2 units and 104kcal/50ml serve (208kcal/100ml)
ITALIAN STALLION
This pale lager delivers a balance of citrus, malt and fruity flavours, while serving up a lasting foam. It’s brewed using five simple ingredients that are gently aged – under the supervision of Birra Menabrea. Menabrea Italian Alpine Birra 4 x 440ml, £6.50 (£3.69/ltr). 2.1 units and 167kcal/440ml serve (38kcal/100ml)
THINK PINK
An aromatic blend of citrus and spice, this new ready-todrink aperitivo is sunshine, bottled. Tesco Spritzi Aperitivo Yuzu & Pepper Spritz 75cl, £5. 1.1 units and 86kcal/ 125ml serve (69kcal/100ml)
NEW SCAN TO SHOP
1
Try with… savoury snacks like almonds, olives and cheese. A moreish combo!
SCANDI SUMMER
This Swedish cider is made using spring water sourced locally from Vimmerby, and is bursting with the vibrant taste of freshly-picked strawberries balanced with a hit of lime. Zest is best!
Rekorderlig
Strawberry-Lime
Premium Swedish Cider 500ml, £2.30 (£4.60/ltr). 2 units and 245kcal/500ml (49kcal/100ml)
Just scan this QR code with your phone.
2
Click on the icon that appears, to open your phone camera.
3
Take a photo of any drink featured in this summer special to add it to your Tesco online shopping basket. It couldn’t be easier to buy the products you see on these pages…
Make it a summer to remember by looking out for special offers online and in store to help your money go even further* Download the Tesco Grocery & Clubcard app to view offers and access your Clubcard vouchers and coupons all in one place.
SIZZLING SUMMER
Whether planned or impromptu, these drinks are great with your grill
Come on over
From burgers to kebabs, these beers go beautifully with barbecue favourites – you’re sure to impress friends and family with your pairing expertise.
COLORADO COOLER
You’ll know when this lager is cold: the mountain on the can turns blue; it’s the ‘peak’ of technology! The beer is clean and light with a seriously crisp finish. Coors 15 x 440ml, £12 (£1.82/ltr). 1.8 units and 154kcal/440ml serve (35kcal/100ml)
VIVA ESPAÑA!
This Spanish-style lager, brewed in the UK, serves up crisp malt notes balanced by bitter hops. A taste of Madrid in your own back garden. Madrí Excepcional 660ml, £2.75 (£4.17/ltr). 3 units and 216kcal/660ml serve (33kcal/100ml)
ALCOHOL FREE
LEMON SQUEEZY
Lucky Saint’s latest alcohol-free beer adds a citrus twist to its classic recipe. Low in sugar but big on taste, it’s your new daytime drink. Lucky Saint Alcohol Free Lemon Lager 4 x 330ml, £6 (£4.55/ltr). 0 units (ABV 0.5%) and 80kcal/330ml serve (24kcal/100ml)
Quick - sun’s out!
This colourful pitcher is a no-brainer when the weather’s turning it on and you fancy asking the neighbours to pop round last minute.
notWhytry?
Serve up a build-your-own burger bar to go with your beer. Offer all the extras and let guests assemble their own creations.
Try with… juicy burgers hot off the barbecue. Beer will cut through the rich favours and cleanse your palate between each lipsmacking bite.
PARTY IN A GLASS
Pour this zesty blend of Mexican limes, Moroccan mint and Scottish raspberries over ice, then add white rum for an easy Mojito. Add fresh mint if you like. Fever-Tree Raspberry Mojito Mixer
NEW! SCAN TO SHOP
HAPPY HOUR
Toast the end of the day by gathering friends for seasonal cocktails. Time to clock off!
Founded by Dwayne Johnson, this small-batch tequila is clean, smooth and citrussy. A proper ‘Rock’ star.
STRAWBERRY CHILLI MARGARITA
Serves 2 Takes 10 mins 1 unit per drink
On a plate, mix together a pinch of paprika and 1 tsp flaky sea salt. Rub the rims of 2 glasses with a fresh lime wedge, then dip into the paprika/salt mixture. In a bowl, mash 100g fnely chopped strawberries with 20ml sugar syrup until smooth. Tip into a cocktail shaker with 50ml Teremana Blanco Tequila, 100ml lime juice, 4 slices of red chilli and ice cubes Shake until cold, strain into the glasses and garnish with a whole strawberry
Each serving contains
6%
of the reference intake.
Carbohydrate 14g Protein 1g Fibre 3g
Rich, malty and fruity: this bold whisky is a bartender favourite for good reason, whether neat or in a cocktail.
WHISKY SUMMER PUNCH
Serves 4 Takes 10 mins 1 unit per drink
Halve an orange and squeeze the juice from one half into a jug. Slice the other half and add to the jug with 1 tbsp golden caster sugar, 1 sliced apple, 50g sliced cucumber and 4 sliced strawberries; stir until the sugar dissolves. Mix in 100ml Monkey Shoulder Blended Malt Scotch Whisky, 500ml low calorie ginger ale and plenty of ice cubes. Garnish with 10g fresh mint sprigs. Serve in tumblers with ice.
Each serving contains
Teremana Blanco Tequila
70cl, £40
(£57.14/ltr). 1 unit and 55kcal/ 25ml serve (220kcal/100ml)
Monkey Shoulder Blended Malt Scotch Whisky 70cl, £30 (£42.86/ltr). 2 units and 111kcal/50ml serve (222kcal/100ml)
NEW! SCAN TO SHOP
SPRITZ HITS
Why not try a remix of this summer favourite?
Simply pour over cubed ice and garnish with fresh raspberries for a quick and easy summer aperitif
Love a spritz as much as you do wine? Mirabeau x Fever-Tree Rosé Spritz 75cl, £12, blends French rosé with raspberry and orange blossom soda for a crisp and fresh combination. 1.4 units and 96kcal/175ml serve (55kcal/100ml)
NEW! SCAN TO SHOP
Edinburgh Gin Rhubarb & Ginger Liqueur + pink lemonade + English sparkling rosé wine. Garnish with a ribbon of rhubarb
With sweet aromas and a sharp tang, Edinburgh Gin Rhubarb & Ginger Liqueur 50cl, £17 (£34/ ltr), makes a fruity and warming summer drink whether mixed in a spritz or served straight up. 1 unit and 109kcal/50ml serve (218kcal/100ml)
WINNING FORMULA
Follow these ratios when mixing your own summer spritz
2 parts liqueur + 3 parts mixer + 4 parts fizz
Disaronno Originale + soda water + prosecco. Garnish with a twist of lemon
It’s no wonder rich and golden Disaronno Originale 1ltr, £26.75, is the world’s favourite Italian liqueur*. Over ice or in a spritz, its pleasing hints of marzipan shine through at any time of year. 1.4 units and 110kcal/50ml serve (220kcal/100ml)
LET’S GO
ALFRESCO
From parks to festivals, these cans have got you covered
IF YOU LIKE PIÑA COLADAS…
Enjoy all the flavours of a Caribbean holiday without the cost of a flight with Cîroc Colada Sparkling Vodka Drink 250ml, £2.75 (£11/ltr). The crispness of the vodka and the creaminess of the coconut and pineapple are sure to transport you to tropical climes. 1.3 units and 166kcal/250ml serve (66kcal/100ml)
FRESH START
Serving up the classic taste of a G&T but without the booze, Gordon’s Alcohol Free Spirit & Tonic with Lime 4 x 250ml, £5.50 (£5.50/ltr), is as fresh as your head will be. Made with the finest distilled botanicals, it comes ready-mixed in a can. 0 units (0% ABV) and 63kcal/250ml serve (25kcal/100ml)
25% of adults ‘zebra-stripe’ – alternating between alcoholic and non-alcoholic drinks*
STAY CONNECTED
This summer, Tesco Mobile is bringing you faster, more reliable network coverage. Here’s what you need to know
Tesco Mobile is making upgrades to improve its 4G and 5G networks. That means you can search for the best places to visit and share your holiday snaps wherever you are in the UK. To make space for speedier 4G and 5G, Tesco Mobile is saying goodbye to 3G.
WHAT SHOULD I DO?
To stay connected, make sure 4G Calling and Wi-Fi Calling are switched on in your phone settings. Wi-Fi Calling lets you make calls using Wi-Fi – great at home or when there is patchy signal – while 4G Calling helps you stay connected in even more places. If you have an older device or SIM card that isn’t compatible with the 4G network, you’ll need to change your phone or SIM
card. Tesco Mobile is already contacting anyone affected, but you can check now if your phone is 4G capable by visiting tescomobile.com/3G. Fancy a different phone? Visit any Tesco Mobile Phone Shop, where a colleague can help you, along with showing you how to turn on 4G Calling. Most UK networks have already switched off their 3G coverage or will be doing so by the end of 2025. Why not take a moment to check your friends and family are ready for the changes.
Summer savers
Roam and relax
Enjoy using your Tesco Mobile data, minutes and texts at no extra cost in 48 countries across the EU and beyond until 2026* .
Frozen prices
Tesco Mobile’s Clubcard
Price deals give fixed prices, meaning your bills won’t go up mid-contract** .
Collect points
Tesco shoppers can collect 1 Clubcard point for every £1 spent on a Tesco Mobile bill. Just link your Clubcard account to your phone via the Tesco Mobile app.
trolley dash
Sun’s out! Make a beeline for the park and turn these essentials into an easy picnic feast
ON THE SIDE
Find a new dipping partner for Aioli 200g, 99p (50p/100g), and give a tangy twist to Taramasalata 200g, 99p (50p/100g). We’ve also made a new pairing of Green Olives With Slow Roasted Tomatoes 150g, £3* (£2/100g)
DIP IN!
Ever considered that Spanish Style Tortilla 500g, £3* (60p/100g), is perfect for dunking into a salsa? READY TO TREAT Elevate this sandwich fller with our retro twist. Coronation Roast Chicken Breast Slices 160g, £3 (£1.88/100g)
notWhytry?
Swap out chicken for ready-to-eat marinated tofu pieces.
Crispsarnie? Yes!
CORONATION CHICKEN
CRISP SARNIES
Makes 4
Takes 5 mins
Cost per serve £1.61
Split 4 ciabatta rolls and spread the bases of each with 2 tsp mango chutney. Divide 40g aromatic salad leaves, a 160g pack coronation chicken slices or flamegrilled roast chicken pieces and 40g lightly crushed
Walkers Sensations mango & red chilli chutney poppadoms between the rolls, then add a handful fresh coriander, if you like. Spread 1 tbsp coronation mayonnaise inside each bun lid and sandwich to serve. Each sandwich contains of
TORTILLA
DIPPERS
Serves 8 (makes 16)
Takes 5 mins Cost per serve 87p
COOK’S TIP We know you’ll have dips left over, but we’re sure you’ll get through them! Serve any leftovers with extra crudités for scooping up.
Slice a 500g Spanish-style tortilla into 16 even wedges. Tear the slow-roasted tomatoes from a 150g pack green olives with slow-roasted tomatoes into 16 pieces. Use a cocktail stick to skewer an olive, a piece of tomato and a wedge of tortilla. Serve with 100g salsa and 100g aioli for dipping, then scatter over 5g chopped fresh parsley, if you like.
Each serving contains
GIVE ME MORE!
Scan this QR code to find more picnic ideas, on Tesco Real Food.
PICKLE
DIP
Serves 4
Takes 5 mins Cost per serve 31p
COOK’S TIP There’s no need to decant the dip if you don’t want to take extra crockery with you. Just stir the gherkins and dill into the taramasalata tub.
Decant a 200g tub taramasalata into a bowl. Stir in 2 tsp brine
from a 340g jar of crinkle cut gherkins, then add 8 finely chopped or torn gherkin slices and a small handful of finely chopped or torn fresh dill. Stir well, then garnish with extra gherkins, some more dill and torn fresh mint leaves, if you like.
Exchange your vouchers for life-long memories with the Days Out Reward Partners
Did you know you can get 2x the value of your Clubcard vouchers to use with any of over 100 Clubcard Reward Partners? That can make for a very budget-friendly day out. Love animals? Exchange your vouchers to put towards entrance to Blackpool Zoo or a safari experience at the Port Lympne Hotel & Reserve in Kent. If history is more your thing, how about an immersive experience at The Edinburgh Dungeon, JORVIK Viking Centre in York or at Warwick Castle?
Nature fans will love a day at The Eden Project in Cornwall, or extend the fun with membership of the RHS or English Heritage, giving access to hundreds of gardens and historic sites. Thrill-seekers will also be excited to learn Reward Partners include the UK’s biggest theme parks such as Thorpe Park, Alton Towers Resort and LEGOLAND® Windsor Resort.
In fact, wherever you are in the UK, Clubcard Reward Partners has something for you - check out the map below.
GET STARTED
1
Visit tes.co/clubcard and select ‘Spend vouchers’. Or, on the Tesco app, select the Clubcard tab, then ‘Explore and choose rewards’.
2
Select the Clubcard Reward Partner of your choice, then go to ‘Start your order’.
3
Add the value of Clubcard vouchers you want to exchange, then click or tap through to select ones to use.
GIVE ME MORE!
Clubcard Reward Partners offer days out across the UK. Scan this QR code to find out more.
COOL SUMMER
Too hot to turn on the oven? Take inspiration from our low- and no-cook recipes and tips
The sun’s out and the garden is calling. When the last thing you want to do is turn on the oven to cook dinner – and heat your kitchen up even more than Britain in the middle of a heatwave – we’ve got you covered. Spend more time relaxing with friends and family, doing the things you love, by making these easy recipes that don’t require cooking, or use the slow-cooker or air-fryer for ease. Discover genius throw-together suppers with no cooking required, and hints and tips that are guaranteed to help you keep your cool.
No-cook turkey summer rolls p60
These no-cook summer rolls are light, fresh and perfect for warmer days. Packed with crisp vegetables, tender roast turkey and herbs, they’re wrapped in rice paper and served with a punchy peanut dipping sauce. Fun to make, great to share, no hob required – soak, roll, dip!
NO-COOK TURKEY SUMMER ROLLS
Serves 4 (makes 12)
Takes 30 mins
Cost per serve £2.30
GET AHEAD Make the sauce up to a day in advance and store, covered, in the fridge.
15g each fresh mint and fresh coriander, leaves picked
1 large carrot, peeled and sliced into matchsticks (or use a julienne peeler) ½ cucumber, deseeded and sliced into matchsticks
1 Little Gem lettuce, shredded
100g pre-cooked rice noodles
250g cooked roasted turkey breast slices, cut into strips
12 spring roll wrappers For the peanut dipping sauce
4 tbsp smooth peanut butter
4 tsp reduced-salt soy sauce
4 tsp tamarind paste
4 tsp clear honey
1 lime, juiced
2.5cm piece fresh ginger, grated
1 garlic clove, crushed
1 Mix all the sauce ingredients in a bowl; set aside.
2 Prepare and assemble all the ingredients for the rolls before you start. When ready to make, dip a spring roll wrapper into a bowl of hot water for 10 secs or until soft, then drain on a tea towel before transferring to a board.
3 Add a few mint and coriander leaves to the end closest to you, then layer on a little of the carrot, cucumber, lettuce, noodles and turkey (remember you are making 12).
4 Fold the end closest to you over the filling, then roll it up tightly, keeping the filling in place with your fingers. When you’re halfway, fold in the sides to seal, then keep rolling tightly to the end. Repeat with the remaining wrappers and ingredients. Cut in half and serve alongside the dipping sauce.
Each serving contains of the reference intake. See page 8.
A one-pot dinner that feels a little bit special, with minimal effort. There’s no need to pre-cook anything, just throw it all in!
SLOW-COOKER
PRAWN PAELLA
Serves 6
Takes 2 hrs
Cost per serve £2.01
1 tbsp vegetable oil
1 red onion, finely chopped
1 red pepper, roughly chopped
2 garlic cloves, crushed
1 tbsp sweet smoked paprika
300g paella rice
500ml carton passata
1 very low salt vegetable stock cube made up to 500ml
2 x 165g packs raw king prawns
100g frozen peas
100g green beans, trimmed and cut into thirds
50g black pitted olives
30g pack fresh flat-leaf parsley, chopped
1 lemon, cut into wedges crusty bread (optional)
1 Put the oil, onion, pepper, garlic, paprika, paella rice, passata and stock in the bowl of a slow-cooker; season. Put the lid on and cook on high for 1 hr 30 mins.
2 Add the prawns, peas, green beans and black olives, then cover and cook for a further 30 mins.
3 Scatter with the parsley and serve with the lemon wedges for squeezing over. Serve with crusty bread, if you like.
Each serving contains of the reference intake. See page 8. Carbohydrate 132g Protein 22g Fibre 6g 2
CUPBOARD LOVE
Keep a stash of these essentials and you can whip up low- and no-cook recipes in next to no time
TINNED FISH Tins of fish can be a saviour when there’s nothing else in the cupboard: blitz faked mackerel into a pâté with soft cheese, spoon sardines onto bruschetta with fresh tomatoes and basil, or toss tuna with cannellini beans, red onion, parsley and radish.
A GOOD SALAD DRESSING Transform salads from basic to brilliant with a jazzy dressing. We love the new Tesco Finest Balsamic Vinaigrette 225ml, £2.25 (£1/100ml), which contains a hint of pomegranate – toss with salad leaves, couscous and pre-cooked seafood or chicken, and serve with houmous or tzatziki for a simple dinner.
MICROWAVE GRAINS AND RICE These handy long-life sachets are ideal for speedy dinners. Try making a tasty poke-style bowl using microwave brown rice, smoked salmon, mango, edamame beans and a soy, lime and sesame dressing. Find a simple recipe at tes.co/pokestylebowl and switch up your rice into something far more exciting.
KITCHEN APPLIANCES...
…to use instead of the oven
1 THE SLOW-COOKER
Using a slow-cooker, like this Tesco SCSS12 3ltr Slow Cooker, £20 (above), means you can prep meals in the cooler mornings, then leave them ticking over until dinnertime. Try our slow-cooker paella (opposite) and find loads more ideas online on Tesco Real Food at tesco.com/recipes.
2 THE KETTLE
Use boiling water to soak dried noodles, prepare couscous, wilt spinach and other soft leaves, or even make miso soup.
3 THE MICROWAVE
Great for shortcut cooking, like steaming veg and fish fillets, poaching and scrambling eggs, or making dhal. Find out more in our guide at tes.co/ microwaveguide.
LOVE LESS EFFORT
Opt for ingredients that are designed to be served chilled – cooked seafood with spicy mayo for dipping, chilled soups with crusty bread, or a selection of cheeses poshed up with crackers and fruit. Try to include as much hydrating fruit and veg as possible too, like melon, cucumber and tomatoes.
Slow-cooker prawn paella p60
notWhytry?
Swap the tofu for leftover cooked meat
– both lamb and chicken will work well.
These tasty flatbreads include homemade toum – a trending Lebanese garlic dip that’s creamy, punchy and totally addictive. It’s traditionally made by emulsifying garlic, oil and lemon juice. We’ve added a splash of aquafaba (the liquid from a tin of chickpeas) to help stabilise the mix and make this sauce much more foolproof at home.
AIR-FRYER
LEBANESE-SPICED TOFU FLATBREADS
Serves 4
Takes 20 mins
Cost per serve £2.17
280g pack extra-firm tofu, drained and cut into 1cm pieces
1 tbsp olive oil
1 garlic clove, crushed
1 lemon, zested, plus 40ml juice
1 tbsp Lebanese 7 spice
400g tin chickpeas, plus 50ml aquafaba liquid from the tin
4 laffa-style flatbreads, warmed
1 small red onion, finely sliced
½ cucumber, deseeded and finely sliced
6 cherry tomatoes, quartered For the toum
1 garlic bulb, cloves peeled
175ml rapeseed oil
1 tsp fine salt
1 Preheat an air-fryer to 180°C. Toss the tofu, oil, garlic, lemon zest and spice mix in a bowl. Transfer to the air-fryer and cook for 10 mins, shaking halfway.
2 Meanwhile, for the toum, put the garlic cloves in a jug with the 40ml lemon juice, rapeseed oil, the 50ml aquafaba from the chickpea tin and the salt.
Blitz with a stick blender for about 2 mins or until it emulsifies to the consistency of mayonnaise.
3 To serve, spread 4 tbsp of the toum over the flatbreads. Mix the onion, cucumber, chickpeas and tomatoes in a bowl, then divide between the flatbreads and top with the tofu. Store the remaining toum in an airtight container in the fridge for up to 1 week. Serve in wraps or on toast with fries or crudités.
Each serving contains
See page 8.
SUNGOLD KIWIFRUIT
HIGHINVITAMINC
Zespri™ SunGold™ kiwifruit provides 100% of your daily vitamin C needs in just one delicious piece of fruit. They are so sweet & juicy! Simply Cut, Scoop & Enjoy!
Book club
Fry ’n mighty
Heard the buzz about UPFs? Nutritionist Jenny Tschiesche is on a mission to help us reduce them in favour of simple food – all cooked in the air-fryer
Jenny Tschiesche is a nutritionist and author of The Unprocessed Air Fryer. She talks to us about simple, unprocessed recipes that can be made in the air-fryer.
What inspired you to write the book?
‘As a nutritionist and someone who’s always believed in the power of real, whole foods, I’ve seen first-hand how ultra-processed foods (UPFs) are affecting our health, from gut to weight issues and beyond. That’s what inspired me to write this book. It’s a collection of nourishing, unprocessed recipes that fit into real life.’
Why the air-fryer?
‘It is hands down one of the most accessible tools for quick, healthy cooking. I think air-fryers make it easier for people to eat well.’
What are some of the surprising things you can cook in an air-fryer?
‘Eggs! No, really. You can softor hard-boil eggs from room temperature in a few minutes. Also, stir-fries are a big win. No ultra-processed sauces, no hot oil splatters and no wok required – you can whip up a stir-fry in minutes. I love using it to cook soups and sauces too. Lots of people think of the air-fryer for crispy food, but it’s a great way of cooking veg quickly, while still preserving their natural moisture and flavour.’
What would be your advice to readers who are finding the UPF issue overwhelming?
‘Start simple: check ingredient lists and try to avoid products with long lists, especially those containing multiple emulsifiers. Small swaps can make a big difference.’ n u r i
Jenny’s
TOP BUYS
1 NONSTICK BAKING PAPER
‘Make sure you line your air-fryer just before adding the ingredient, not when preheating, or the paper will be drawn into the fan and may catch fire.’
2 UMAMI-RICH INGREDIENTS
‘The mushroom pasta sauce in my book uses natural savoury flavours from mushrooms and Parmesan.’
‘As awareness of UPFs grows, people are paying more attention to what’s in their food and how it affects their wellbeing’
3 JARS AND CONTAINERS
‘I like to cook big batches of tomato pasta sauce and always keep a few portions in the freezer to stop me reaching for processed alternatives.’
AIR-FRYER GRANOLA
Serves 4
Takes 20 mins plus cooling
60g coconut oil, melted
50g maple syrup
½ tsp ground ginger
¾ tsp ground cinnamon
20g pumpkin seeds
15g chia seeds
100g rolled oats
20g faked almonds
10g desiccated coconut
1 Preheat the air-fryer to 160°C. Mix the coconut oil with the maple syrup, ginger and cinnamon in a small bowl. In a larger bowl, combine the pumpkin seeds, chia seeds and oats. Stir the coconut oil mix into the dry ingredients.
2 Line the base of the air-fryer with nonstick baking paper, then spread out the granola in an even layer on top. Cook for 15 mins, stirring twice during cooking.
3 Remove from the air-fryer, then stir in the almonds and coconut. Leave to cool, then store in an airtight container for up to 3 days.
As many shop-bought granolas contain added flavourings and sweeteners, making your own means you’re in control. Ginger and cinnamon add warming spice and maple syrup makes this granola feel luxurious. Make sure you line the air-fryer with nonstick baking paper just before adding the granola. S u per-adaptable recipe
This recipe is an extract from The Unprocessed Air Fryer by Jenny Tschiesche. Available now, priced £11, in the majority of larger Tesco stores.
EBERRY NICE
EThey’re summer in a punnet. Get your berry kick now and long after the season’s gone with these clever ideas
Pickled blackberries p72
Make-aheadbreak
Big-batch peach Melba smoothie p72
PICKLED BLACKBERRIES
Makes 700ml jar
Takes 10 mins plus cooling and pickling
Cost per serving* 59p
Put 150ml white wine vinegar, 1 tbsp fne salt, 75g caster sugar, 2 bay leaves and 1 tbsp whole black peppercorns in a saucepan with 150ml water over a medium-high heat. Stir to dissolve the sugar and salt, bring to a boil, then remove from the heat and leave to cool completely. Put 300g blackberries in a clean, sterilised 700ml jar** and pour over the pickling liquid and spices, pushing down the berries so they’re submerged. Set aside for 2 days or up to 6 months in a cool, dry place to pickle, before adding to summer salads and sandwiches. Once opened, refrigerate for up to 3 months.
Each serving contains
of the reference intake. See page 8. Carbohydrate 3g Protein 0g Fibre 1g High in fibre and manganese 1%
BIG-BATCH PEACH MELBA SMOOTHIE
Serves 8 (makes 1.2ltrs) Takes 5 mins Cost per serve 82p
Put 375g raspberries, 3 halved, stoned and roughly chopped ripe peaches, 4 tbsp oats, 2 bananas, 1 tbsp clear honey and 400ml unsweetened almond milk into a blender and blitz until smooth. Enjoy right away or pour into freezer-proof containers in portions and freeze for later. Defrost overnight in the fridge. Each serving contains
BEST-EVER BERRY COULIS
Makes 300ml
Takes 20 mins plus cooling
Cost per tbsp 15p
Put 400g hulled and quartered strawberries (or any summer berries), 80g caster sugar and the juice of 1 lemon in a saucepan over a medium-high heat and bring to a simmer, stirring constantly. Reduce the heat to medium and simmer for 12 mins or until thickened and broken down, stirring occasionally. Remove from the heat and leave to cool completely. Use a stick blender to blitz until smooth, then pass through a sieve into a clean jar or sealable container and store in the fridge for up to a week. Serve drizzled over ice cream, desserts or breakfasts.
Each tbsp contains
3
ways with ... Berry coulis and ice cream
1 PISTACHIO CHOCOLATE
Dip the top of waffle cones in melted dark chocolate, scatter with chopped pistachios; leave to set. Add pistachio gelato or ice cream, a square of dark chocolate and berry coulis. Top with crushed waffle cone and more chopped pistachios.
2 BERRY LEMON MERINGUE
Dip the top of waffle cones in white chocolate, scatter with crushed meringue; leave to set. Add lemon and limoncello ice cream, a spoon of lemon curd and berry coulis. Top with extra crushed meringue and finish with a strawberry half.
3 STRAWBERRY SHORTCAKE
Dip the top of waffle cones in melted white chocolate; leave to set. Add strawberry ice cream and a shortbread finger; top with berry coulis and chopped strawberries.
Berry coulis on Pistachio chocolate cones
SUMMER BREEZE
Don’t let hay fever spoil your fun. These buys could help you relax and enjoy every day to the max
SEIZE THE DAY
For prescription-strength, non-drowsy** relief, choose Allevia 120mg, 15 tablets, £6.70 (45p each). Allevia relieves pesky hay fever symptoms within one hour and lasts all day. Suitable for adults and children aged 12 and over.
WHAT A RELIEF!
Itchy throats and runny noses: we don’t want you! Clarityn Allergy Tablets (30 tablets), £10.50 (35p each), alleviate symptoms caused by over 150 airborne allergens*
POWERFUL HAY FEVER RELIEF
Pirilieve Hayfever Relief 120mg, 30 tablets, £12 (40p each), contain prescriptionstrength ingredients and gets to work within an hour. Take one a day to relieve symptoms like sneezing, blocked nose and itchy eyes for 24 hours.
*Airborne allergens such as pets, dust, pollen and mould. Clarityn Allergy Tablets contain loratadine. Pirilieve Hayfever Relief Film-Coated Tablets contain fexofenadine hydrochloride. **Non-drowsy in most people. Always read the label
What the SLEEP ON IT
health
?
Trends to try and the lowdown on what’s new in the world of wellbeing
BRAINY BREAKFASTS
According to new research by the University of Reading on 18-30 year olds, mixing 50g of walnuts into muesli and yogurt for breakfast could be what you need for a boost in brain power. Those who ate this had faster reaction times and better memory performance that day, than those who had the same meal but without the nuts*
2 HRS 24 MINS
is the average time that Brits spend each month outside in nature, according to research by nature-loving tea brand Clipper Tea –that’s equivalent to one day a year. If you’re one of the 63% of Brits wanting more nature in their lives, try pottering in the garden, or going on a nature trail walk.
TRY THE TREND: BACKWARDS WALKING
As bizarre as it sounds, switching the direction you walk in could improve your balance, muscle strength, endurance and relieve pressure on your joints*** Give it a go in a clear, open space, taking care to avoid trip hazards, or at a slow speed on a treadmill.
DID YOU KNOW…?
Had a stressful day at work or a tiff with a loved one? According to science, things really can seem better in the morning. A recent study** found that we generally feel our worst around midnight and feel our best when we wake up. So, try sleeping on it and wake up with a fresh mind.
You can develop hay fever later in life. Around one in five people with the allergy gets symptoms for the first time when they’re over 20† Try keeping your windows closed at night when the pollen count is highest, and changing your clothes after you’ve been outside.
LET’S TALK ABOUT FAT
This misunderstood nutrient is not all bad. Here’s the skinny on the good fats we need for our bodies
Fat gets a bad rap - but it’s actually one of the three key macronutrients (along with protein and carbohydrates) our bodies need to give us energy. The truth is not all fats are bad for us – however, even the good ones can show up on nutrition labels with a red trafc light, so it’s no wonder many of us are confused. We asked a nutrition expert about the ins and outs of good and not-so-great sources of fat, and to bust some myths around this essential nutrient.
Healthy living
MEET THE EXPERT
Claire Baseley is a registered nutritionist at clairebaseley.co.uk
QWHAT IS FAT AND WHY DO WE NEED IT?
‘Fat is one of the three main macronutrients we need in our diet, and can be found in oils, butter and the visible fat on meat. Oily fish, like salmon, is also high in fat, as are foods like nuts, seeds and avocado. It’s important to eat some fat because it helps to make all the cells in the body, supports brain function, helps to make hormones, and supports the absorption of fat-soluble vitamins like vitamins A, D and E. However, fat is very calorie-dense, containing 9 calories per gram compared with around 4g for protein or carbohydrates. So we don’t need to eat a lot to get what we need.’
Q
SO, ALL FATS AREN’T EQUAL? TELL US MORE…
‘Fat can be unsaturated (either polyunsaturated or monounsaturated), such as those found in olive oil, seed oils, avocado, nuts, seeds and oily fish. They can also be saturated, like those found in butter, cream, cheese and meat. Broadly speaking, unsaturated fats are classed as healthier fats. These include omega-3 and omega-6 fatty acids, which are found in oily fish such as salmon, sardines, and mackerel, or in seeds like flax and chia. They’re associated with health benefits like helping maintain normal cholesterol and triglyceride (blood fat) levels, normal blood pressure and brain function. The body cannot make these types of fats on its own; they have to be consumed through our diet, so a daily handful of nuts and a portion of oily fish each week is recommended. While saturated fats have been linked to an increased risk of heart disease, stroke and higher cholesterol levels, it is fine to eat them in small amounts. Fat overall is still an essential
macronutrient, even if we might sometimes eat too much of it.’
QDOES EATING FAT CAUSE WEIGHT GAIN?
‘Since fat contains over twice the number of calories per gram than protein, foods that are high in fat can be very energy-dense. It’s therefore easier to over-consume calories if you eat a lot of foods that are high in fat, particularly if they are also high in sugar or salt, as cakes, biscuits and crisps can be. However, eating foods that are high in unsaturated fats, like salmon, nuts and avocado, also provide protein and fibre, which can help to keep us fuller for longer. So, it’s important to look at your total diet when it comes to weight gain, rather than individual foods or nutrients.’
QDO WOMEN AND MEN STORE FAT DIFFERENTLY?
‘Because of the diferences in the levels of hormones like testosterone, oestrogen and progesterone, men tend to store fat around their middle. Meanwhile, pre-menopausal women tend to store it around their hips and thighs. Having an “apple” body shape, where fat is stored around the waist area, has been associated with a higher cardiovascular risk. After the menopause, many women might see a change in the location of fat towards more of an apple shape.’
‘It’s important to look at your total diet when it comes to weight gain, rather than individual foods and nutrients’
While low-fat alternatives may be lower in calories, processed lowfat foods can contain added sugar, salt and other additives that aren’t as beneficial. Full-fat versions of yogurt and cheese in moderation may be less processed, such as natural or Greek yogurt with no added sugar or sweeteners*. That’s why it’s important to always check the nutrition label and ingredients to compare products.
Salmon & avocado
noodle bowls
VAUXHALL CORSA YES
Can you get £500 worth of Clubcard points when you buy a new
Fuel economy and CO2 results for Vauxhall Corsa YES Battery Electric 100kW (136PS) Automatic. Mpg (l/100km): N/A. CO2 emissions: 0g/km. Electric range up to 246 miles (WLTP). The range and electric consumption figures mentioned comply with the WLTP test procedure, on the basis of which new vehicles are type approved from 1 September 2018. They may vary depending on actual conditions of use and on different factors such as: vehicle load, accessories fitted (post registration), speed, thermal comfort on board the vehicle, driving style and outside temperature. The charging time depends in particular on the power of the charger on board the vehicle, the charging cable and the type and power of the charging station used. Please contact your Vauxhall Retailer for further information. Model shown Vauxhall Corsa YES Electric in optional metallic paint. Customers will receive 50,000 Tesco Clubcard points (worth £500 in Clubcard vouchers) when purchasing a new Vauxhall. 18+. T&Cs apply. For full terms & conditions visit: https://www.vauxhall.co.uk/electric/tesco/tesco-clubcard.html
SALMON & AVOCADO
NOODLE BOWLS
Serves 4
Takes 30 mins
Cost per serve £2.07
COOK’S TIP The mango and avocado salsa also works well with tortilla chips, in fajitas or mixed with tinned tuna for a vibrant wrap filling.
1 Preheat the oven to gas 6, 200°C, fan 180°C. Rub the salmon all over with the oil and sprinkle over the crushed chillies. Transfer to a foil-lined baking tray and bake for 12-15 mins until cooked through and the corners of the fillets flake when pressed.
2 Meanwhile, cook the noodles to pack instructions. Drain well, then set aside.
3 Put the onion in a bowl and squeeze over the lime juice. Add the mango, avocado, coriander, cooked noodles and green chilli, if using, and toss to coat.
4 Divide the noodles between bowls and flake over the salmon, discarding the skin as you go. Sprinkle with the seeds to serve.
Each serving contains
TAHINI & APPLE CHIA BREAKFAST BOWLS
Serves 4
Takes 15 mins plus overnight soaking
Cost per serve 58p
EASY SWAP Swap the tahini for peanut butter if that’s what you have.
150g porridge oats
1 eating apple, grated
2 tbsp chia seeds
½ tsp ground cinnamon
200g full-fat natural yogurt
4 tbsp tahini
2 tbsp maple syrup
20g mixed nuts, roughly chopped (optional)
1 Put the oats, apple, chia seeds, cinnamon and yogurt in a bowl. Pour over 300ml cold water and stir to combine. Cover and refrigerate overnight.
2 When ready to serve, divide the mixture between bowls. Spoon the tahini into a separate bowl and swirl through the maple syrup. Drizzle over the oats, then scatter over the nuts to serve, if using.
Each serving contains
%
of the reference intake. See page 8. Carbohydrate 36g Protein 12g Fibre 6g High in unsaturated fat and manganese; source of protein and fibre
CLAIRE’S TOP SWAPS FOR GOOD FATS
Swap out butter, coconut oil and ghee and opt instead for olive oil or seed oils when you are cooking.
For sweet cravings, instead of a biscuit, cake or chocolate, go for yogurt topped with nuts and seeds and drizzled with honey for some sweetness. For something more decadent but still nutritious, try a square of dark chocolate spread with a little peanut butter.
Instead of a beef steak, have a tuna or salmon steak from time to time to get in those good omega-3 fatty acids.
Opt for an olive oil-based dressing for your salads instead of creamier alternatives every so often.
For a dessert that’s higher in healthy fats, avocados can be used to make a chocolate mousse, thanks to their naturally creamy texture.
GIVE ME MORE! Scan the code to findmoreinformation onfats,onTesco Real Food.
SMALL WONDERS
Did you know you can support small brands in your Tesco shop? Find out about their missions to do good
Everyone likes to get behind a cause they care about – and now you can do that in your weekly shop. The Tesco Accelerator Programme supports new-to-market products, innovative and trend-led brands, and those who have a focus on giving back to the community. As well as space for the products in store, the brands are offered business development support and mentorship.
Here are a few such brands you might see in your store.
NEAT IDEA
Cleaning products can create a lot of plastic waste. Small business Neat is cutting the single-use plastic out of everything from surface cleaners to hand wash. The starter pack comes with a refillable aluminium bottle, which you can top up using the single-use, plastic-free concentrate when it runs out.
FLOUR POWER
Ever heard of regenerative farming? The aim is to improve soil health and reduce the amount of pesticides, fungicides and herbicides used to grow crops. Food and farming business Wildfarmed is embracing this process, working with growers in the UK and France to produce wheat and products such as bread rolls, while striving to improve soil condition and biodiversity of the fields in the process*
The Tesco Accelerator Programme provides a platform to support small and innovative brands. By stocking their products in Tesco stores, many more customers are able to discover them.
The big beautycleanup
From skin-kind beauty trends to helpful tips to recycle your cosmetic empties, it’s time to tidy up your beauty regime
The way we think about beauty is changing. The ‘clean label’ trend is taking over the beauty space and we now expect a routine that will be kinder to our skin – but we want it to be less wasteful too.
According to The British Beauty Council, a whopping 90% of us care about sustainability and ethics when it comes to buying beauty and wellness products*. Yet it can be tricky to know if the beauty products we use can be recycled. On top of that, 56% of Brits fail to recycle their bathroom empties**. Turn over for some useful ideas and in-store news.
FEEL-GOOD BEAUTY TRENDS WE’RE LOVING
‘Face-ification’ of body care
It’s time to give our bodies as much love and care as our faces, with many more products being formulated with active ingredients like niacinamide, ceramides and hyaluronic acid to address specific skin issues* .
Functional fragrances Perfumes do more than just make you smell good. This trend is seeing the use of
Beauty shoppers: did you know...?
You can’t put products in your at-home recycling bin if the packaging is…
TOO SMALL This includes mascara tubes, samples and travel minis.
MADE OF COMPOSITE MATERIALS
Think makeup palettes, lipsticks and compacts.
MADE FROM NON-RECYCLABLE MATERIALS This applies to bathroom empties like toothpaste tubes and the plastic pumps that come with lotions and hand soaps (the plastic bottle can be recycled at home – just give it a rinse first).
95% of cosmetic packaging is thrown away***
scents that are scientifically proven to improve our moods** .
Virtual beauty
Artificial intelligence (AI) is taking over the business world, but the same goes for our beauty routines too. From virtual try-ons for more hygienic testing, to shade-matching and apps to track your skin’s health and hydration, there’s lots to try.
6 BEAUTY HACKS
1. ‘SKINIMALISM’
Simplifying your skincare routine may be better for your skin barrier† and your pocket, and it can save on waste too. Strip your routine back to key products like a cleanser, moisturiser and an SPF for sun protection.
2. BAR OVER BOTTLE
One way to reduce the amount of plastic in your bathroom is to opt for soap bars over shower gels in plastic bottles, where possible. You can also now get solid shampoos, conditioners and even toothpaste tabs. Many come in paper packaging that can be recycled, and they’re great for travelling too. You can even get powder products you mix with water at home, so you can get more product and use less packaging.
3.
(RE)FILL YOUR BOOTS
If solid soap isn’t your thing, lots of brands, including Carex and Palmolive, have refill options, meaning you don’t have to repurchase the plastic dispensing bottle again and again. Some brands sell plastic-free refillable aluminium cases with different designs to choose for their deodorant and shower gels. Or you can find your own bottles to perfectly match your bathroom décor and decant the contents into those.
4. DON’T BREAK THE CYCLE
Lots of everyday cosmetics now come in recycled plastic packaging. Brands like Ordo use less than 5% single-use plastic packaging across the range and make fully recyclable toothpaste tubes and refillable mouthwash bottles. Ordo also has a scheme where you can return electric toothbrush heads††
5. BUY-O-DEGRADABLE
As well as compostable packaging, products with formulas made from plantbased ingredients are often biodegradable, plus, lots of cleansing and baby wipes are biodegradable too –check the labels.
6. PROJECT PAN This big trend involves looking at your existing beauty products, before buying new ones. You then use up what you’ve got until you ‘hit pan’ – in other words, until it’s empty. You might find some forgotten gems, save some cash and reduce waste.
Bring it back!
Tesco teamed up with the British Beauty Council’s Sustainable Beauty Coalition earlier this year to support the Great British Beauty Clean Up - an initiative designed to help you recycle beauty bits. Thanks to a partnership with Maybelline and TerraCycle, there are in-store recycling bins for you to drop off empty packaging including toothpaste tubes, caps, pumps and trigger sprays. Makeup brushes and nail polishes aren’t currently accepted, but you can recycle bottles, paper packaging and aerosols at home.
GIVE ME MORE!
Scan the QR code for an interactive map to find your nearest in-store drop-off point and recycle your beauty empties.
FELINE GOOD
Help your cat stay hydrated and cool in the summer heat with these expert tips and clever treats
COOL CATS
This low-calorie, creamy treat can be frozen to create a delicious strawberry snack to help your pet beat the heat. Webbox Lick-e-Puds Cat Treats 5 x 75g, £1.40 (37p/100g)
SUMMER SAFE
How to support hot and bothered cats
THROW SOME SHADE
Provide shaded hideouts throughout your home so your pet can get out of the sun.
FIND THE FREEZER
Freeze portions of wet cat food in ice-cube trays; give as treats to hydrate and cool.
PLAY ANOTHER DAY
If it’s particularly hot, give playtime a rest, or at least leave it until it’s cooler.
notWhytry?
Use ceramic or stainless steel bowls to help keep their food and water cooler.
THIRSTY WORK
Make hydration easy with Purina ONE HYDRALIFE
6 x 50g, £3.20 (£1.07/100g). This great-tasting new formula, available in chicken and salmon, will encourage cats to drink, helping to increase their water intake. Hydralife will also help support your cat’s gut microbiome.
SERVE UP DRINKS
Pop ice cubes in water bowls around the house so there’s always a cool drink available.
diabetes Understanding
Make
managing your
risk easier with recipes and tips from Tesco and Diabetes UK
More than 12 million people in the UK have either diabetes or prediabetes*. Those with diabetes or prediabetes are at a higher risk of developing heart disease. While the causes of type 2 diabetes are complex, the good news is that the onset of it in up to half of cases can be prevented or delayed through healthy eating, weight loss if needed and being more physically active.
‘The number of people in the UK who are living with diabetes is at an all-time high,’ says Stephanie Kudzin, a nutritionist at Diabetes UK. ‘And many more are living with type 2 diabetes but are yet to be diagnosed.’
Tesco Pharmacy offers a dedicated diabetes support service and the team is specially trained to provide support and information about
Didyou know?
Tesco pharmacists have received training from Diabetes UK to help with prevention, early diagnosis and management of type 2 diabetes.
‘More than 5.8 million people in the UK are living with diabetes, which is an all-time high. Tesco Pharmacy and Diabetes UK are here to help’
STEPHANIE KUDZIN, NUTRITIONIST AT DIABETES UK
In
up to half of cases, the onset of type 2 diabetes can be prevented or delayed** .
serious health conditions.
‘They can help you find out if you’re at risk of developing type 2 diabetes by using a free Diabetes UK Know Your Risk assessment,’ says Stephanie.
Tesco pharmacists can also offer free blood pressure checks, which can help identify high blood pressure and reduce the risk of heart disease. They can also advise on lifestyle changes and assist with GP referrals. Find your nearest Tesco Pharmacy at tes.co/pharmacy.
SUMMERY LENTIL RAGU
Serves 6 freeze sauce only
Takes 30 mins Cost per serve 91p
½ tbsp olive oil
1 onion, fnely chopped
4 garlic cloves, fnely chopped
3 courgettes, trimmed and peeled into ribbons, seedy core chopped
½ tbsp dried oregano
500g carton Italian passata
250g baby plum tomatoes, halved
2 x 390g tins green lentils in water, drained
250g wholewheat spaghetti
10g fresh parsley, leaves picked and roughly chopped
1 lemon, zested
1 Heat the oil in a saucepan over a medium heat and cook the onion for 5-6 mins, stirring occasionally, until beginning to soften. Add the garlic, chopped courgette core and oregano and cook for another 1-2 mins until fragrant.
2 Stir in the passata, fresh tomatoes and lentils. Rinse out the passata carton with a little water (about 50ml), add to the pan, then bring to the boil. Simmer vigorously over a medium heat for 12-15 mins, stirring occasionally, until thickened slightly. Season.
3 Meanwhile, cook the pasta to pack instructions, adding the courgette ribbons for the last 1 min of cooking time. Drain well.
4 Stir half the ragu into the spaghetti and courgette ribbons, then divide among bowls and top with the remaining ragu. Scatter over the parsley and lemon zest to serve, along with an extra crack of black pepper.
Each serving contains
of the reference intake. See page 8. Carbohydrate 44g Protein 14g Fibre 11g 2
3 HEALTH HACKS
1 FIBRE FIXES
Increase the fibre in your diet. Fresh fruit, veg and pulses, like lentils and beans, are great sources. Frozen fruit and veg are just as good and may help limit waste, while tinned lentils and chickpeas are a quick, budget-friendly way to give meals a fibre boost***
2 OPT FOR NO ADDED SUGAR
Cut down on fullsugar soft drinks and try to switch to plain water, plain milk and unsweetened tea or coffee. When choosing yogurts, opt for unsweetened options, like natural or Greek yogurt.
3 ASSESS YOUR RISK Knowing your risk of developing type 2 diabetes can help you manage it better. Use the Diabetes UK online tool at riskscore. diabetes.org.uk/c/ tesco and get your result in minutes.
GIVE ME MORE! Scan the QR code tofindmoregreat recipesapproved byDiabetesUK.
My health kicks
Alice Liveing
Personal trainer and social media fitness star Alice Liveing talks about her favourite soul foods and having a healthy relationship with exercise
Find a way of moving your body that makes you feel good. Exercise doesn’t have to feel like a punishment. If you hate the exercise you’re doing, it will only make it harder to stick to long-term.
Walking is fundamental to our health. We should try to move for at least 5 minutes out of every hour of the day we’re awake. Whether it’s walking during your commute or lunch hour, there’s great evidence to support the benefits of walking more.
My old belief system was that the more exercise I did, the better the results would be. What’s best for me now is doing fewer, heavier training sessions, where I really push myself and taking more rest days where my body can properly recover.
I have more fun in my life now. My life was so dull when all I did was live and breathe the gym and eat boring foods. Now I really love food and have a vibrant social life. I kind of think that makes me healthier than I was in a way because I’m happier.
My mum’s Sunday roast is my all-time favourite meal. My rule is all food is OK and I don’t label anything as good, bad or off limits. I include specific foods in my diet because they’re nutrient-dense, but I also let myself enjoy my soul foods too.
For me, reading is the ultimate escapism. On a day where I’m really struggling, getting into bed early and getting lost in a book is such a nice way to switch my mind off from a world of social media that can easily make you feel bad about yourself.
Remember that exercise is a full-time job for a lot of fitness influencers. They have time to focus on training and rest. That level is not always as easily attainable as it’s made to seem for anyone with a job and commitments outside of fitness.
Alice’s fitness and nutrition app, Give Me Strength, is available to download now.
‘I have more fun now. My life was so dull when all I did was live and breathe the gym and eat boring foods. Now I really love food and have a vibrant social life’
YOU’VE GOT THIS
Ready to quit vaping? Help is on hand
Whether it’s because you are concerned about the impact vaping may have on health or you want to save money, with the Government’s UK ban on the sale of single-use vapes now in force, there’s no better time to stop vaping.
Nicorette QuickMist Mouthspray comes in two flavours, Freshmint and Cool Berry, and offers fast relief from cravings and withdrawal symptoms, with craving relief starting in as little as 30 seconds*. This small spray can be handy to use discreetly in pubs and even on planes. After quitting vaping, you should then gradually reduce how much mouthspray you use until stopping it completely.
3
TIPS TO STAYING ON TRACK
1. BUDDY UP
Team up with a friend who is also trying to quit, so you can keep each other motivated.
2. KNOW YOUR TRIGGERS
Look to avoid situations that spark a nicotine craving. Associate your morning coffee with vaping? Try a caffeine-free drink instead.
3. REMEMBER YOUR GOALS
Write down your motivations for quitting and reread them whenever you’re tempted to give in. Celebrate your wins with treats as you succeed.
18+ Nicorette QuickMist Mouthspray contains nicotine. Stop smoking or stop nicotine-vaping aid. Requires willpower. Always read the label. *Based on 2 x 1mg sprays. **Money-back guarantee: UK 18+ (excl NI, IOM, CI). Purchase of selected Nicorette QuickMist products between 28 May 2025 and 5 Aug 2025 required at Tesco. Claim by 7 Sep 2025. Max 1 claim per household. Retain proof of purchase. Full terms and conditions at nicorettemoneyback.co.uk/terms
You can claim your money back if, after 14 days of buying it, you don’t love the flavour of Nicorette Quickmist Mouthspray**
QuickMist Mouthspray in Freshmint or Cool Berry single, £21.40 each
Like
clockwork
The circadian rhythm is part of your body’s internal clock – set yours right with these tips
Ever find it hard to fall asleep and stay asleep at night, but have difficulty staying awake in the day?
You may be out of sync with your body’s internal clock, known as your circadian rhythm. When your natural rhythm is of, you may have difficulty concentrating, excessive fatigue and mood changes. But setting it right isn’t as difficult as it sounds. Some simple, consistent habits can help you align with your body’s natural clock and help you feel more energised.
Simple habits can help you align with your body’s natural clock
What is your circadian rhythm?
Your circadian rhythm makes sure all of the processes that go on inside your body run optimally throughout a 24-hour period*. Ideally, it tells you when to wake up by making you feel more alert early in the morning, and when to go to sleep by promoting tiredness in the evening. It also afects other important systems, like your hormones, digestion and immune system**. Modern lifestyles can make it tricky to sync up with our natural rhythm, so on the right are some habits you can develop to strengthen yours.
Find your rhythm
Create a consistent sleep schedule Good sleep habits can help regulate your circadian rhythm*, so aim to go to bed at the same time every night and wake up at the same time each morning, even on weekends.
Take an early morning walk
Exposure to natural light first thing in the morning can help reset your circadian rhythm, sending signals to your brain to wake you up and make you feel more alert* .
Limit screentime in the evening Avoid using your phone or watching TV an hour before bed. The blue light that screens emit can interfere with your body clock by suppressing the sleep hormone, melatonin*
Get regular exercise Even 10 minutes of exercise a day can improve sleep quality** . Just avoid too much physical activity close to bedtime, as this may make it harder to fall asleep.
Watch your cofee intake
Cafeine is a stimulant that can interfere with sleep, so avoid drinking cafeinated beverages close to bedtime***. Drinking lots of alcohol can also disrupt your sleep†. Try reading or taking a bath before bed to help you relax.
USE IT UP
ideas for
Speedy ideas for using up leftover ingredients from recipes in this issue
DILL, p42
A classic pairing with fish, dill’s citrussy aniseed flavour is also great with creamy dressings and earthy veg. Add to fishcakes or mix with grated beetroot, crumbled feta, spring onion, lemon zest and flour, then fry into fritters. Store leftover sprigs bouquet-style in a jar of water in the fridge.
AÏOLI, p55
This garlicky Spanish dip is traditionally served alongside tapas, such as calamari or croquetas. Use in place of mayo in potato salad or for a cheese savoury sandwich, or mix with ketchup, mustard, chopped gherkins and a splash of
TOO GOOD to waste
Save money, reduce waste and give leftovers a new lease of life
brine for a punchy burger sauce.
TAMARIND PASTE, p60
Especially popular in Indian and Thai cooking, tamarind paste has a punchy, sour flavour similar to lime juice, with an added caramel undertone. Use it as a marinade for chicken or tofu, stir into curries or noodles or add a little to your next Margarita for a tangy twist.
RASPBERRIES, p72
IMASCARPONE, p23
scatter with grated cheese and spring onion, then cook until crispy. Top with fresh herbs and sriracha.
SALAD LEAVES, p54
Bake these summer berries into blondies or scones, blitz into cocktails or use in place of strawberries for your next Eton mess. They have a short shelf-life but freeze well: openfreeze on a tray before decanting into freezer bags, or turn them into a sorbet (tes.co/sorbet).
Mascarpone’s richness and subtle flavour means it pairs as well with tomatoes in a pasta sauce as it does with coffee in a classic tiramisu. Stir into risotto or macaroni cheese, add to summer cheesecakes or mix with chopped spinach, herbs, garlic and lemon as a filling for chicken breasts.
SPRING ROLL
WRAPPERS, p60
Traditionally used for Vietnamese summer rolls, try using rice paper wrappers as a gyoza casing, or in place of filo pastry for baklava. Or use to make Vietnamese ‘pizza’: stick two wrappers together with a little water, then toast in a frying pan until opaque. Pour over beaten egg,
Finely chop leftover leaves and add to omelettes, quiche or soup. Or blitz with basil, lemon juice, garlic, olive oil and toasted nuts or seeds for a punchy pesto, which can be frozen for up to 3 months. To store leaves, remove wet, wilted ones from the bag, then slide in a sheet of kitchen paper before sealing with a bag clip. Store in
FRIDGE-RAID FEASTS
Make a versatile slaw for a burger filling, a barbecue side, or as part of a light lunch
How to…
USE UP STALE BREAD
Bring past-their-best loaves back to their prime
REVIVE IT
If your bread is only a little stale, sprinkle with water and microwave in 10-second bursts until softened. If it’s rock-solid, preheat the oven to gas 2, 150°C, fan 130°C, then quickly run the loaf under the tap (cut-side down). Bake for 6-10 mins for a good-as-new loaf.
BLITZ IT
1Crunchy, sturdier veg work best for slaws: shredded cabbage, grated carrot and sliced red onion are all classics. Add extra colour and flavour with thinly sliced radishes, spring onion, fennel, raw beetroot, sugarsnap peas or grated apple.
3
2Traditional dressings are vinaigrette- or mayobased, but you can mix it up to suit your ingredients. Swap mayo for aïoli (left), or use yogurt for a lighter option. Whisk in mustard, chilli sauce, tahini, toasted spices or citrus zest for oomph.
Add extra texture with toppings: mix in toasted seeds or nuts – try cashews, walnuts and hazelnuts. Stir in chopped dried fruit for sweetness, or fresh herbs for a lift.
Chop, then blitz into breadcrumbs. Use as they are or toss through dried herbs, crushed chillies, grated cheese or brown sugar. Freeze for up to 3 months or fry in a little oil to scatter over pasta, use to coat chicken or fish, or add to a homemade treacle tart.
EMBRACE IT
Some recipes work better with stale bread! Use to make ribollita (Tuscan bread soup), French toast, bread and butter pudding or a summer panzanella (tes.co/panzanella).
GIVE ME MORE! Scan this QR code to find more ideas for reducing food waste, on Tesco Real Food.
Finish your summer barbie on a sweet note with this sunny dessert
CINNAMON-SPICED
BARBECUED PINEAPPLE
Serves 4
Takes 20 mins
Cost per serve 99p
Fire up the barbecue and wait until the flames have died down and the coals are white (or heat a griddle pan over a high heat). Peel 1 large pineapple and cut into 8 even rounds, removing the woody cores with a sharp knife. Sear for 4 mins, turning regularly, until charred, then transfer to a serving platter and sprinkle over ¼ tsp ground cinnamon. Pick the leaves from 20g fresh mint
Cover recipe
and add most to a saucepan with the juice of 2 limes, 4 tbsp caster sugar and 1 tbsp water. Bring to a simmer and bubble for 5 mins or until you have a light syrup, then drizzle it over the pineapple. Sprinkle over the zest of 1 lime. Mix ½ tsp cinnamon through 4 slightly softened scoops vanilla ice cream, then serve alongside the pineapple with the remaining mint leaves, some more lime zest and a final dusting of cinnamon. Each serving contains
