Tesco Magazine - June 2025 by Tesco magazine

THE TEAM

EDITORIAL Content director (print) Lauren

Rose-Smith Head of food Elli Donajgrodzki

Deputy food editor Bryony Bowie

Senior writer Georgina Crothers Chief sub

editor Jenny Wackett Deputy chief sub

editor Julie Stevens

ART Art director Nina Brennan Homes art

director Melanie Robinson-White Senior art editor Alex Whitfield Art editor

Sarah Prescott Designer

Aasawari Bapat Kale

CREATIVE SOLUTIONS Senior commercial

content editor Victoria Boland

CONTENT AND PUBLISHING

Group managing editor Kate Best

Senior account director Tracy Saville

Senior account manager Lucy May

Senior account manager Micaela Sowerby

Account executive Sheriff Jinadu

PRODUCTION Production director

Vanessa Salter Production manager

Deborah Homden

WITH THANKS TO Natalie Deri-Bowen, Rachel Linstead, Faye McKinnon

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

Gabriella Bernardelle Publishing assistant

Oliver Rose Content and social media

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

DUNNHUMBY LTD

Senior campaign manager Sandy Bruce Campaign manager Haris Khan

Advertising sales manager Tom Glenister

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

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

Email tesco.mag@cedarcom.co.uk Website: cedarcom.co.uk

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

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Here’s to friends…

auren Rose-Smith,

Content director (print)

CONTRIBUTORS

OMAR FOSTER

Food writer, stylist and development chef, p40

ALEJANDRO FLORES

Ambassador for charity Just Like Us, p26

DANIELLE ST JAMES

Founder of charity Not A Phase, p26

OLUMIDE FEMI MAKANJUOLA

Works with charity GiveOut, p26

From the ones always there for last-minute sundowners, to those who show up for the barbecue come rain or shine – it’s the people who make our summers memorable. This issue is a celebration of people and togetherness. Meet Danielle St James, founder of trans-led charity Not A Phase, which is doing incredible work to support the trans+ community, p26. You’ll find food heaven in Omar Foster’s street food recipes, p40 –perfect for any get-together – and Jules Mercer cooks a proper South African braai, p51. Gather your loved ones and enjoy your summer.

…elevating summer salads with a drizzle of Tesco Finest Truffle Dressing 175ml, £1.95 (£1.11/100ml)

Valid

£1 off

Bakers Dog Food Adult or Puppy or Small 1.1kg to 1.2kg

Terms and conditions: This coupon has no cash redemption value and can be redeemed only once either in store or online. Only one coupon per transaction. For in-store purchases: Hand this coupon to the Tesco checkout operator to receive the benefits as above. For online purchases: Enter the code GR7HTN at the online grocery checkout at tesco.com/ groceries. Valid in the UK and IOM only and across selected Tesco stores. Offer is subject to availability. Copied, damaged and defaced coupons will not be accepted. This coupon is, and shall remain the property of Tesco Stores Ltd and is not for resale or publication. For full terms and conditions, please refer to tesco.com/clubcard/help/terms-and-conditions.

£1 off

Bonne Maman Rhubarb or Raspberry Yoghurt 4 x 115g

Terms and conditions: This coupon has no cash redemption value and can be redeemed only once either in store or online. Only one coupon per transaction. For in-store purchases: Hand this coupon to the Tesco checkout operator to receive the benefits as above. For online purchases: Enter the code GRM4HP at the online grocery checkout at tesco.com/ groceries. Valid in the UK and IOM only and across selected Tesco stores. Offer is subject to availability. Copied, damaged and defaced coupons will not be accepted. This coupon is, and shall remain the property of Tesco Stores Ltd and is not for resale or publication. For full terms and conditions, please refer to tesco.com/clubcard/help/terms-and-conditions.

Valid from 4 June until 24 June 2025 for use once

£1.20 off

Gourmet Gold Cat Food 8 x 85g

Terms and conditions: This coupon has no cash redemption value and can be redeemed only once either in store or online. Only one coupon per transaction. For in-store purchases: Hand this coupon to the Tesco checkout operator to receive the benefits as above. For online purchases: Enter the code GRT4KM at the online grocery checkout at tesco.com/ groceries. Valid in the UK and IOM only and across selected Tesco stores. Offer is subject to availability. Copied, damaged and defaced coupons will not be accepted. This coupon is, and shall remain the property of Tesco Stores Ltd and is not for resale or publication. For full terms and conditions, please refer to tesco. com/clubcard/help/terms-and-conditions.

Valid from 25

£1.50 off

Purina Dentalife Dog Chews Small 30pcs, Medium 24pcs or Large 18pcs

Terms and conditions: This coupon has no cash redemption value and can be redeemed only once either in store or online. Only one coupon per transaction. For in-store purchases: Hand this coupon to the Tesco checkout operator to receive the benefits as above. For online purchases: Enter the code GR4JTT at the online grocery checkout at tesco.com/groceries. Valid in the UK and IOM only and across selected Tesco stores. Offer is subject to availability. Copied, damaged and defaced coupons will not be accepted. This coupon is, and shall remain the property of Tesco Stores Ltd and is not for resale or publication. For full terms and conditions, please refer to tesco.com/clubcard/help/terms-and-conditions.

50p off

Activia Kefir Peach Passion Fruit or Natural Gut Health Yoghurt 345g

Terms and conditions: This coupon has no cash redemption value and can be redeemed only once either in store or online. Only one coupon per transaction. For in-store purchases: Hand this coupon to the Tesco checkout operator to receive the benefits as above. For online purchases: Enter the code GRKP4M at the online grocery checkout at tesco.com/groceries. Valid in the UK and IOM only and across selected Tesco stores. Offer is subject to availability. Copied, damaged and defaced coupons will not be accepted. This coupon is, and shall remain the property of Tesco Stores Ltd and is not for resale or publication. For full terms and conditions, please refer to tesco.com/ clubcard/help/terms-and-conditions.

Terms and conditions: This coupon has no cash redemption value and can be redeemed only once either in store or online. Only one coupon per transaction. For in-store purchases: Hand this coupon to the Tesco checkout operator to receive the benefits as above. For online purchases: Enter the code GRKK4T at the online grocery checkout at tesco.com/ groceries. Valid in the UK and IOM only and across selected Tesco stores. Offer is subject to availability. Copied, damaged and defaced coupons will not be accepted. This coupon is, and shall remain the property of Tesco Stores Ltd and is not for resale or publication. For full terms and conditions, please refer to tesco.com/clubcard/help/terms-and-conditions. £4.75 off Valid from 4 June until 8 July 2025 for

EVERYDAY 15 Cook once, eat twice 58 Mix-and-match salads 77 5 for £25

WEEKEND 19 Field to fork

Street food

Drinks for summer

South African-style barbecuing 98 Treat of the week

KNOW-HOW 33 Try the trend: Choc-topped yogurt 66 Too good to waste summer special

SHOPPING 9 What’s in store

Beautiful berries

F&F Home 60 Meet the farmers

Packaging update 75 Tesco Clubcard

HEALTH & WELLBEING 26 How Tesco is getting behind Pride

Health updates

Food for your brain

Tesco Pharmacy

Metabolism know-how

COVER RECIPE Lamb & apricot sosaties, p52

RECIPE Jules Mercer

PHOTOGRAPHY Toby Scott

FOOD STYLING Charlotte Whatcott

PROP STYLING Jenny Iggleden

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.

FISH

WHY NOT TRY… SPEEDY MEALS

Simple dinners you can dish up in around half an hour

GREEK-STYLE BRAISED GREEN BEANS

JAPANESE-INSPIRED PANCAKE

HOISIN AUBERGINE BAO BUNS

PESTO-CRUSTED

Your June recipes

SMALL PLATES & SIDES

Braaibroodjie sharing toasties 56

Chakalaka 52

Hoisin aubergine bao buns 36

Mielies 53

Mini chapli kabab sliders 40

Prawn & mango pakoras 40

Pulled-beef tostadas 36

Smashed soya beans & salmon on toast 89

Summer cup salad 20

Sunshine salad 55

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.

MAIN MEALS

Barbecue chicken bánh mì 71

Cauliflower pizzettes with sweetcorn & feta 81

Chicken, courgette & basil meatballs 78

Creamy broad bean & salmon pasta 80

Greek-style braised green beans 78

Greek-style tomato & feta fritters 25

Japanese-inspired pancake 69

Lamb & apricot sosaties 52

Leek & bacon tortilla quiche 79

Make-ahead egg pots 87

Pesto-crusted fish with potato, tomato & rocket salad 16

Roasted tomato ‘orzotto’ 24

Speedy beef pide (Turkish pizzas) 67

Tagliatelle with pumpkin seed & courgette pesto 16

SWEET TREATS & DRINKS

Air-fryer cream soda scones 98

Blueberry, almond & chia muffins 89

Micro Martinis 49 Raspberry Nojito 49

Sicilian ice cream sandwiches 72 Strawberries & cream iced

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

Helping you make better choices

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

CHAKALAKA

LEEK & BACON TORTILLA QUICHE

BEEF PIDE

TRENDING MATCHA

‘Love a matcha in the morning? Us too. Now you can have this trendy coffee-shop tea at home whenever you fancy. Our version mixes earthy matcha with sweet strawberry - and it’s best served over ice. To make it, simply give the concentrate a shake and pour 50ml into a glass, over ice. Top up with 150ml milk or water, stir and enjoy.’

‘Try our iced matcha with a strawberry twist’

JAMIE ROBINSON Tesco executive chef, product development

ALFRESCO FEASTING

Your summer buffet just stepped up its game with these new fuss-free Fire Pit sides that pack a flavour punch.

SMASHING!

Find something for everyone with 4 Smash Burgers 340g, £4.20 (£1.24/100g), and Plant Chef 2 Sri Lankan Inspired Burgers 226g, £2.20 (97p/100g).

Fire Pit Sweetcorn

Bites with Chipotle & Lime Melt 320g, £2.80 (88p/100g)

Pit Tikka

Baby Potatoes with Mango Chutney 500g

£2.25 (45p/100g)

Infuse your summer party spread with plenty of flavour

GIN O’CLOCK

This ready-mixed Gin and Tonic 250ml, £1.10* (44p/100ml), is perfect for picnics. At home? Pour it into a glass with ice and a slice.

GREAT CATCH!

Try Fire Pit 6 Mango, Coconut & Lime Fish Skewers 300g , £3.75 (£1.25/100g), for something light and easy – but with bags of flavour – to throw on the grill.

Fire

SAUCE IT UP

Make room for these new sauces in your condiment collection. They’re the perfect addition to a barbecue spread.

For a sweet and smoky hint, try Kansas Style BBQ Sauce

300g, £1.65 (55p/100g)

Add this Pickled Gherkin & Dill Sauce

235ml, £1.30 (55p/100g), to burgers for extra zing.

EASY-PEASY PICNICS

Eating outside just got easier with Tesco Finest picnic and sharing items. We love Tesco Finest Chorizo Pork Pies 300g, £4.20 (£1.40/100g); Tesco Finest 4 Cheddar & Caramelised Onion Rolls 188g, £2.80 (£1.49/100g); Tesco Finest 2 Soft Set Scotch Eggs 260g, £3.75 (£1.44/100g).

IN THE MIX

This versatile blend of dried herbs is an easy way to add depth of flavour to pasta dishes. Italian Style Seasoning 18g, £1 (£5.56/100g)

GORGEOUS GREENS

Prepped vegetable medleys add instant flavour and help you get to your 5-a-day. Win, win! We love Tesco Finest Fine Green Beans, Leeks, Cavolo Nero & Petit Pois with Seville Orange & Garlic Butter 220g, £3 (£1.36/100g), and Tesco Finest Asian Inspired Greens with Soy Sauce, Coriander & Chilli Glaze 225g, £3 (£1.33/100g).

GET YOUR JUICES FLOWING

Quench your thirst this summer with these 100% pure fruit juices. From pressed apple to apple and mango, these refreshing drinks aren’t from concentrate and one 150ml serving counts as 1 of your

TASTY TOFU

Pack in the plants with savoury and smoky Plant Chef 2 Smoky Harissa & Tofu Seeded Bakes 240g , £2.50 (£1.04/100g)

BETTER FISH TO TRY

Give salads a fishy twist with Tesco Finest Cornish Sardines 100g, £1.15. Smothered in a rich tomato, olive and caper sauce, they won the public vote to be awarded MSC Product of the Year 2024.

5-a-day. That’s why they’re part of Better Baskets, helping you make better choices every time you shop. 100% Pressed Apple Juice 1ltr* , £2 (20p/100ml); 100% Pressed Apple & Mango Juice 1ltr*, £2 (20p/100ml); 100%

Orange

Smooth 1ltr*, £2 (20p/100ml)

Try now

COOK ONCE, EAT TWICE

Homemade pesto is the star in these savvy double-duty recipes

Dinner tonight... ...and for tomorrow

Pesto-crusted fish with potato, tomato & rocket salad p16

Tagliatelle with pumpkin seed & courgette pesto p16

Din

Dinner

tonight

TAGLIATELLE WITH PUMPKIN SEED & COURGETTE PESTO

Serves 4 freeze pesto only

Takes 35 mins plus cooling

Cost per serve £1.28

2 tbsp olive oil

3 courgettes, trimmed, 1 diced, 2 peeled into ribbons and seedy core diced

2 garlic cloves, finely chopped

400g tagliatelle

55g pumpkin seeds

30g pack fresh basil

50g pecorino, grated, plus extra to serve (optional) ½ lemon, zested and juiced, plus extra juice to serve (optional)

60g pack wild rocket

25ml extra-virgin olive oil

1 Heat 1 tbsp oil in a frying pan over a medium heat and cook the diced courgette for 5 mins, stirring frequently. Add the garlic, then cook for a further 10 mins or until softened and turning golden. Set aside for 10 mins to cool a little.

2 Cook the pasta to pack instructions. Drain, reserving a mugful of pasta water, then return to the pan.

3 Meanwhile, dry-fry the pumpkin seeds in a frying pan over a medium heat for 5-10 mins until toasted, shaking the pan occasionally. Tip 50g into a food processor, reserving the rest. Add most of the basil (reserving a few small leaves), the pecorino, lemon zest and 30g rocket to the processor and blitz to fnely chop. Add the cooked courgette, the lemon juice and some seasoning, then, with the motor running, slowly pour in the extra-virgin olive oil and blitz to a thick, chunky pesto. Set aside 100g in a lidded container in the fridge for up to 2 days for the Pesto-crusted fsh (right).

4 Heat the remaining oil in the frying pan over a high heat, then stir-fry the courgette ribbons for 4-5 mins until softened and starting to colour.

5 Stir the pesto through the cooked pasta, loosening with the pasta water as needed. Stir through the courgette ribbons and remaining rocket, then divide among bowls. Top with the reserved toasted seeds, extra grated pecorino and a squeeze of lemon juice, if you like. Each serving contains

of the reference intake. See page 7. Carbohydrate 82g

Dinner tomorrow

Din

PESTO-CRUSTED FISH WITH POTATO, TOMATO & ROCKET SALAD

Serves 4 Takes 20 mins

Cost per serve £2.77

1 red onion, thinly sliced 1 lemon, juiced

800g baby or new potatoes, halved 2 x 250g packs skinless & boneless basa fillets

100g leftover pumpkin seed pesto

4 tbsp panko breadcrumbs

220g pack Tesco Finest Piccobella tomatoes, quartered

60g pack fresh wild rocket

1 tbsp extra-virgin olive oil

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the onion in a bowl and cover with the lemon juice and a pinch of salt; set aside, stirring occasionally.

2 Boil the potatoes in a pan for 10-15 mins until tender; drain well.

3 Meanwhile, line a baking tray with baking paper and add the basa fllets. Mix the pesto with the breadcrumbs, then spread over the top of the fsh. Bake for 12 mins or until cooked through.

4 Add the tomatoes and rocket to the onion mix and drizzle over the oil. Add the cooked potatoes, mix well and season to taste. Serve with the fsh Each serving contains of the reference intake. See page 7.

Energy Fat Sugars Salt Saturates

Fat Sugars Salt Saturates

Experience the rich heritage and uncompromising quality of Filippo Berio.

With a tradition of excellence woven into everything we do, only oils that meet our rigorous standards are honoured with our signature.

You can taste the difference in every drop. Choose Filippo Berio — where quality has no compromise.

His signature. Our promise.

STRAWBERRIES

FIELD TO FORK

Turn up the heat with these classic summer ingredients

PICK OF THE CROP

‘We select varieties best known for their naturally high sugar content and intense strawberry aroma, giving our berries a distinctive sweetness that sets them apart.’

Sean Charlton, MD, Rumwood Green Farm Ltd, Kent

SUMMER CUP SALAD

Serves 4 as a side

Takes 25 mins Cost per serve £2.31

COOK’S TIP Make it alcohol free: swap the Summer Cup for 1 tbsp balsamic vinegar.

Thinly slice 1 large echalion shallot, transfer to a bowl with a pinch of salt and 1 tbsp red wine vinegar. Massage together with your fngertips; set aside. Meanwhile, whisk another 1½ tbsp red wine vinegar, 4 tbsp extra-virgin olive oil, 1 tsp Dijon mustard, the juice of ½ orange and 1 tbsp Summer Cup (or Pimm’s) in a mixing bowl; season with plenty of black pepper. Pick the leaves from 15g fresh mint; fnely shred most, reserving the rest. Add the

shredded mint to the dressing along with 300g hulled and halved (or quartered if large) strawberries and ½ a cucumber, cut into half moons and deseeded; toss to coat. Stir in the pickled shallot. Arrange an 80g pack watercress on a platter. Spoon over the strawberry and cucumber mix, crumble over 50g soft goat’s cheese and scatter with the reserved mint leaves and the zest of ½ orange. Drizzle over any dressing left in the bowl and fnish with an extra twist of black pepper to serve. Each serving

STRAWBERRY

& ALMOND

CROISSANT CAKE

Serves 12

Takes 1 hr 20 mins

Cost per serve 53p

150g baking spread, plus extra for greasing

150g caster sugar

1 tsp vanilla or almond extract

2 large eggs

125g plain four

60g ground almonds

1½ tsp baking powder

2 tbsp milk

2 frozen almond croissants, defrosted

227g punnet strawberries, hulled

15g faked almonds

icing sugar, for dusting (optional)

1 Preheat the oven to gas 4, 180°C, fan 160°C. Grease a deep 20cm round baking tin and line the base with baking paper. Beat together the spread and sugar until pale and fluffy. Stir in the vanilla or almond extract, then beat in the eggs, one at a time, adding 1 tbsp flour with each one.

2 Gently fold in the remaining flour, the ground almonds, baking powder and a pinch of salt until no white streaks remain. Stir in the milk, then scrape the batter into the prepared tin, levelling the top.

3 Slice the defrosted croissants into 3cm pieces. Roughly chop any very large strawberries, halve any large ones and leave the rest whole. Arrange the croissant pieces and strawberries in the

tin, very lightly pressing into the batter, then scatter over the flaked almonds.

4 Bake for 25 mins, then cover with foil and bake for another 40-45 mins until a skewer inserted into the centre comes out clean (don’t poke it through the frangipane from the croissants or it will come out gooey). Leave the cake to cool completely in the tin on a wire rack.

5 Remove the cooled cake from the tin and dust with icing sugar, if you like. The cake will keep for up to 3 days in an airtight container. Each serving contains

the reference intake. See page 7.

TOMATOES

ROASTED TOMATO ‘ORZOTTO’

Serves 4

Takes 45 mins

Cost per serve £1.85

3 x 220g packs Tesco Finest piccobella tomatoes

3 garlic cloves, chopped

8 fresh thyme sprigs

2 tbsp olive oil

2½ tbsp balsamic vinegar

1 large red onion, chopped

2 tbsp tomato purée

300g orzo

1 vegetable stock pot, made up to 750ml

45g pecorino, grated

1 Preheat the oven to gas 6, 200°C, fan 180°C. Remove the tomatoes from the vines and tip into a baking dish. Add 2 chopped garlic cloves and 5 thyme sprigs and drizzle with 1 tbsp oil and the vinegar; season with pepper and toss well to coat. Roast for 30-35 mins, stirring halfway, until starting to burst and collapse. Discard the thyme sprigs.

2 Meanwhile, heat the remaining oil in a saucepan or casserole dish over a low-medium heat and fry the onion for 8-10 mins until softened, adding the remaining garlic for the last 2 mins. Stir in the tomato purée and orzo to coat, then pour in the vegetable stock.

3 Bring to a simmer, then cook over a low heat for 10-12 mins, stirring constantly, until the orzo is tender but still has a little bite. Add extra boiling water, a splash at a time, if it begins to look dry. Stir in the pecorino and half the roasted tomatoes.

4 Divide among bowls and spoon over the remaining roasted tomatoes, along with the roasting juices from the dish. Pick over the remaining thyme leaves and finish with an extra grind of black pepper to serve.

Each serving contains of the reference intake. See page 7. Carbohydrate 70g Protein 17g Fibre 7g 1 of your 5-a-day; source of protein

Fat Sugars Salt Saturates

PICK OF THE CROP

‘Our farm is on the plains at the foot of Alderley Edge, which gives us a unique microclimate for growing the sweetest Piccobella tomatoes.’

Robert Farthing, Growing manager, Woodhouse Nurseries, Cheshire

GREEK-STYLE

TOMATO & FETA FRITTERS

Serves 2 (makes 6)

Takes 40 mins plus chilling

Cost per serve £2.06

1 Chop a 220g pack Tesco Finest piccobella tomatoes and add to a mixing bowl with ½ a fnely chopped red onion, 2 crushed garlic cloves, the zest of 1 lemon, 30g chopped fresh mixed herbs (we used parsley, dill and mint) and 75g crumbled reduced-fat salad cheese; season. Stir in 85g plain flour and ½ tsp baking powder to form a dough. Cover, then chill for 30 mins.

2 Heat 1 tbsp olive oil in a frying pan over a low-medium heat. Divide the tomato mixture into 6 and shape into roughly

9cm patties. Working in batches, fry for 2-3 mins each side until golden and cooked through; drain on kitchen paper. Repeat with another 1 tbsp oil and the remaining dough to make 6 fritters, then serve hot with new potatoes and tzatziki for dipping, if you like. Each serving contains

See page 7.

Together for Pride

Meet the amazing Tesco allies and charities supporting LGBTQ+ communities around the world

Everyone needs a positive role model to help inspire, encourage and champion them. Dan is co-chair of the Tesco LGBTQ+ colleague network and proud of the work he and the 20+ volunteers do to represent some 2,500 members and provide support. ‘For me, joining the network was about becoming a positive role model. If I can help one person, I feel like I’ve made a diference.’

HELPING CHARITIES

The Tesco colleague network supports a wide range of charities that touch a broad range of challenges faced by people in the LGBTQ+ community. Since 2020, Tesco has donated £900,000 and this year will donate a further £100,000 to charities Just Like Us, GiveOut and Not A Phase, plus new partner Proud 2 b Parents.

‘All these charities offer something different – they support our 330,000+ colleagues at Tesco as much as we support them,’ says the network’s charity lead Harvey. ‘The donations we make are flexible, so the charities can use them where they feel they can have the biggest impact.’ But it’s not just about raising

‘I really do feel 100% comfortable with who I am at Tesco and proud to work for such an inclusive business’

Harvey, charity lead for the Tesco LGBTQ+ colleague network

money, Harvey adds. ‘We provide opportunities for Tesco colleagues to volunteer and make their contributions too.’ The programme is far-reaching, and allows colleagues to show support at events throughout the year and in different parts of the community.

‘The vigil we held during Transgender Awareness Week was difficult for us all,’ recalls Dan. ‘But it also showed that when we stand together with support from our allies, we are stronger. It was a real moment of personal reflection where, in my own small way, I could show up with solidarity and support for the broader community.’

TAKING IT LOCAL

While Tesco will be supporting the 2025 big city Pride parades again, this year’s aim is to show allyship in all four corners of the UK. ‘It’s important for the smaller Pride parades and rural communities to know we support them too,’ says Dan. ‘Last year we marched in over 20 parades; this year we’re doubling that to more than 40.’ It’s not just about being seen; it’s about showing Tesco cares about making a difference.

When it comes to allyship on a personal level, Dan is keen to highlight the benefits of working together across all the ‘letters’ of the LGBTQ+ community. ‘The joy of being in a network is that you really see the diversity from within,’ he says. ‘I’ve learnt first hand about the different experiences, opportunities and challenges individuals face, and how active allyship is equally as important to support everyone.’

SHOW SUPPORT

Buy a white (below) or black (worn by Harvey and Dan, above) Pride T-shirt and Tesco will donate 5% of the sale* to Switchboard (switchboard.lgbt, 0800 0119 100). This is the national LGBTQ+ support line for anyone in the UK, at any point of their journey. It’s a safe space to talk and to be heard regarding anything related to sexuality and gender identity.

Harvey (left) and Dan from Tesco. Below: Tesco colleagues at a previous Pride event

After a journey of over 100 years, we have brought to life a Spanish wine with a fresh and vibrant spirit, capturing the soul of fruit in its purest form Embark on a sensory adventure that ignites the senses.

‘My hope for the trans+ community is that we’re able to move past this really difficult time and towards liberation and equality’

TIME TO TAKE ACTION

‘The last five to 10 years have been increasingly difficult for us as a trans+ community,’ says Danielle St James, founder and chief executive of Not A Phase, a trans-led, nationwide charity supported by the Tesco LGBTQ+ network. ‘At the moment, all you have to do is turn on any news channel and you’ll undoubtedly see something negative or critical about the trans+ community,’ she says. ‘It’s a repetition of times we’ve seen with other marginalised groups. The language that was used against gay people in the 80s and 90s is being used in exactly the same way towards trans people today.’ Danielle began her transition when she was 17. During that time, she found she lacked a connection to a community. ‘I didn’t have anyone to get information from and it was in the days before social media,’ she says. She set up Not A Phase in 2020, during what was also a particularly difficult time for trans+ people in terms of the political landscape and in the media.

‘I felt galvanised to take action,’ she says. ‘Being a member of my community can be incredibly isolating. Not A Phase bridges the gap between the community and trans+ people who are otherwise isolated.’

BUILDING TRUST

Among many initiatives, one of Not A Phase’s biggest successes is Misfits, a wellness and self-defence programme run by a team of instructors in handpicked gym spaces across the UK. ‘Misfits has helped gyms feel like less scary, intimidating places,’ says Danielle. ‘Now we have lots of trans+ adults getting involved

in physical activity and sport all over the country.’

When it comes to navigating this challenging time for the trans+ community, Danielle believes allyship is key. ‘It sounds like something that’s way louder than it needs to be,’ she says. ‘Having base-level conversations with the people who know and trust you is enough to slowly create change over time. We really need people outside of our community to speak up on our behalf and look outside of their regular media channels. My hope for the trans+ community is that we’re able to move past this difficult time and towards liberation and equality.’

‘Having conversationsbase-level with the people who know and trust you is enough to slowly create change over time’

‘More people are coming out openly, even if it is at a cost. At the end of the day, if we’re going to win this battle, we’re not going to win it in silence’

‘I want to see a future where my son can grow up and not worry about his father being gay’

Since 2023, Tesco has proudly supported GiveOut, an LGBTQ+ community foundation that supports activism and organisations working on the frontlines of LGBTQ+ rights around the world. Nigerian human rights activist Olumide Femi Makanjuola works closely with GiveOut to support LGBTQ+ organisations in West Africa, a region where same-sex relationships are criminalised, safe spaces are sparse and funding is fragile.

‘There’s a lot of disenfranchisement of LGBTQ+ people in the region, not only through the institution that’s meant to protect them, but also through their family,’ says Olumide. ‘A mother can throw her child out for being gay, because it means you have failed as a parent. You have to put on a performance and pretend to be straight. You’re not allowed to be yourself.’

GiveOut’s grant partners in West Africa include the Women’s Health & Equal Rights Initiative and The Initiative for Equal Rights. They work to tackle discrimination through legal action and provide safe spaces for people who become homeless, access to physical and mental health support and advocacy for education and empowerment. ‘GiveOut has raised funds for these organisations and allowed them to share their story,’ says Olumide. While the situation is incredibly hostile, the community is resilient. ‘My desire is a future where no one in Africa will be excluded because of who they love.’

‘Being an ambassador has massively helped boost my confidence’

HELPING PEOPLE THRIVE

‘I had little to no trans representation when I was growing up, so I’m proud to be able to show up in a way today I know would have made a difference to me,’ says Alejandro Flores, an ambassador for Tesco charitable partner Just Like Us. The charity works with schools and young people across the UK providing free talks and educational resources to ensure young LGBTQ+ people can thrive.

Their Ambassador Programme trains LGBTQ+ 18- to 25-year-olds like Alejandro to speak to audiences about allyship. ‘It has massively helped boost my confidence,’ they say. ‘Being able to share my story and turn it into something positive, to use it to inspire others and give hope has made me feel better about my experiences. Some of the most important conversations I’ve had are with people who have previously had their judgements but are trying to educate themselves and understand the community better.’

To date, Alejandro has given talks to over 2,000 people. ‘I spent quite a few years where the only people who knew I was trans were the people who knew me pre-transition; I was scared of anyone else finding out. So I’m proud to have reached a place where I love talking about my identity and can now do it freely and without fear of judgment.’

Scan QR code for recipe inspiration from Matthew Hoggard of ‘Hoggy’s Grill School’

GO NUTS!

Level up your snack game with this loaded choc-topped yogurt treat

MAKE IT AT HOME

Decant Tesco Finest roasted hazelnut yogurt into a small heatproof bowl or glass and top with a layer of melted dark chocolate. Sprinkle over diced hazelnuts and fnely chopped glacé morello cherries, then chill until the chocolate has set. Tap tocrack

Discover the delicious science of bubble tea

DIVE IN

Gather friends and tuck into these delicious street-food-inspired recipes from the Tesco mag team and food writer Omar Foster

Pulled-beef tostadas p36

Top crispy fried tortillas with slow-cooked Mexican spiced beef and a tangy pineapple and chilli salsa in this street food classic

PULLED-BEEF

TOSTADAS

Makes 10 freeze shredded cooked beef only

Takes 4 hrs 30 mins plus overnight marinating

Cost per tostada £2.03

3 red onions, 2 quartered, 1 sliced

3 large ripe tomatoes

3 large garlic cloves, peeled

2 tsp cumin seeds

1 tsp ground cinnamon

½ tsp smoked paprika

3 whole cloves

1½ tbsp chipotle chilli paste

1 tbsp tomato purée

1kg slow-roasting beef joint, cut into 8cm chunks

1 tbsp vegetable oil, plus 200-300ml for frying

1 beef stock cube, made up to 300ml

1 small, ripe pineapple, woody exterior and core discarded and finely diced

2 limes, 1 juiced, 1 cut into wedges

15g fresh coriander, roughly chopped

2 red chillies, deseeded and finely chopped

300g pack 10 mini plain tortilla wraps

1 Dry fry the onion quarters, tomatoes and garlic in a pan over a high heat for 10 mins, turning occasionally, until lightly blackened. Add the cumin seeds, cinnamon, smoked paprika and cloves and cook for 30 secs until fragrant. Add to a blender with the chipotle chilli paste and tomato purée and blitz to a smooth paste.

2 Toss the beef in the marinade, cover and chill for at least 2 hrs or ideally overnight.

3 When ready to cook, preheat the oven to gas 3, 170°C, fan 150°C. Heat 1 tbsp oil in a lidded ovenproof casserole dish over a medium-high heat. Scrape as much of the marinade off the beef as possible (reserving it in a bowl), then brown all over in the pan for 5-6 mins. Add the marinade and stock to the pan with the beef, so the meat is almost submerged. Bring to the boil, cover and transfer to the oven for 3-4 hrs until the beef pulls apart easily.

4 Toss together the sliced red onion, pineapple, lime juice, coriander and chillies; set aside.

5 Transfer the beef to a bowl and shred with 2 forks. Toss through enough cooking juices to coat the beef in a glossy sauce.

6 Add enough oil to a medium frying pan to come 1cm up the sides, and heat over a medium heat until it starts to shimmer. Fry the tortillas, one at a time, for 20-30 secs each side, until golden and crisp. Transfer to kitchen paper while you cook the rest.

7 To serve, top each tortilla with a little shredded beef and the pineapple salsa. Serve with lime wedges.

Fill flufy bao buns with sweet and sticky glazed hoisin aubergine.

HOISIN AUBERGINE BAO BUNS

Makes 12

Takes 25 mins

Cost per bun 86p

3 aubergines, trimmed and cut into 2cm rounds

2 tbsp vegetable oil

1 tsp cornflour

80ml hoisin dipping sauce

1 tbsp rice wine vinegar

1 tbsp reduced-salt soy sauce

½ tsp Chinese five spice

2 tsp sesame seeds

3cm piece fresh ginger, finely grated

1 garlic clove, finely crushed

1 tbsp light brown soft sugar

2 x 6-packs bao buns

1 cucumber, thinly sliced

2 red chillies, thinly sliced

4 spring onions, trimmed and sliced into thin batons

1 Preheat the grill to high. Toss the aubergines in the oil to evenly coat, arrange in a single layer on a baking tray, then grill for 5-6 mins each side until lightly charred and starting to soften.

2 Meanwhile, whisk together the cornflour, hoisin sauce, vinegar, soy sauce, five spice, 1 tsp sesame seeds, the ginger, garlic and sugar in a saucepan until smooth. Heat over a medium heat, stirring continuously, until you have a smooth, glossy sauce thick enough to coat the back of a wooden spoon.

3 Brush the glaze over the aubergines, then grill for another 2-3 mins until bubbling. Carefully turn over and repeat on the other side, leaving a quarter of the sauce for the buns.

DRINKS MATCH

TESCO FINEST

MALBEC, £9* The elegant blackberry and plum flavours of this full-bodied red pair well with rich, marinated meat and aubergine dishes.

4 Warm the buns to pack instructions. Spread the remaining sauce in each bun and fill with the sticky aubergines, cucumber, chillies and spring onions. Scatter with the remaining 1 tsp sesame seeds to serve.

Each bao bun contains

of the reference intake. See page 7.

Hoisin aubergine bao buns

Mini chapli kabab sliders p40

OMAR FOSTER is a chef and writer (@omarcooks_), who uses

his Pakistani heritage to inform his fresh fusion cooking style.

‘For me, a street food should be a singular bite of deliciousness – and that’s exactly what these recipes provide. Chapli kababs conjure up such fond memories from childhood. I could – and still can – eat platefuls! Typically, these kababs wouldn’t be eaten as a burger but these feel like a more flavourful version of a classic patty. Meanwhile, these prawn pakoras taste best eaten in the sun. The mango complements the sweetness of the prawns perfectly.’

MINI CHAPLI KABAB SLIDERS

Makes 10 mini burgers freeze uncooked burgers only

Takes 30 mins

Cost per slider £3.45

2 small red onions, 1finelysliced,1diced 3limes,juiced

1redpepper,finelydiced

250gpack10%fat lambmince

1tbspgingerpaste

1tbspeachmedium currypowder, garam masala and groundturmeric

1tspgroundcoriander

75ggramflour

1 egg

oliveoilspray

2vinetomatoes,chopped

10gfreshcoriander, finelychopped

10-packminibrioche buns,split

30gwatercress

For the raita

1GrannySmith apple,grated

3tbspcoconutflavouredyogurt

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the sliced onion in a bowl and cover with the juice of 2 limes; set aside to pickle.

2 Put the diced onion, pepper, lamb mince, ginger paste, spices, gram flour and some seasoning in a bowl. Mix well, then crack in the egg and mix until fully combined.

3 Using slightly dampened hands, divide the mixture into 10 and roll into 10 flat patties, each weighing about 25g. Transfer to a lined baking tray, spray lightly with oil (2 sprays per kabab), and bake for 15 mins or until cooked through.

4 Meanwhile, mix the raita ingredients in a bowl with the remaining lime juice; season. Mix together the tomatoes and coriander in a separate bowl.

5 Spread the brioche roll bases with the apple raita, then top with a cooked kabab, some chopped tomatoes, watercress and some pickled red onion before sandwiching with the bun lid to serve. Each slider contains

PRAWN & MANGO PAKORAS

Serves 4-6 (makes 16 small pakoras) freeze cooked pakoras only Takes 30 mins

Cost per serve £3.09

4largevinetomatoes, roughlychopped 4cmpiecefreshginger, peeledandroughly chopped

1redchilli,roughly chopped,plusextrafor serving(optional)

1tbspvegetableoil,plus extraforfrying

225ggramflour

2tbspcurrypowder

(heattopreference)

1tbspgarammasala

½tspfinesalt

1tbspgroundblack pepper

250gfreshmango,cut into1cmdice

3springonions,thinly sliced

300grawkingprawns

5gfreshcoriander, roughlychopped

5gfreshmint, roughlychopped

1 Preheat the oven to gas 6, 200°C, fan 180°C. Spread the tomatoes, ginger and chilli on a baking tray, drizzle over 1 tbsp vegetable oil and toss to coat. Roast for 20 mins; set aside to cool.

2 Meanwhile, whisk the gram flour, curry powder, garam masala and salt and pepper in a mixing bowl with 200ml water to make a thick batter. Stir in the mango, spring onions and prawns to fully coat.

3 Put enough vegetable oil in a large, deep saucepan so that it comes halfway up the sides of the pan. Heat until it reaches 160°C (or a cube of bread browns in 40 secs). Working in batches, spoon tablespoons of the prawn mixture into the oil, being careful not to overcrowd the pan. Cook for 2 mins, carefully turning halfway, then use a slotted spoon to transfer to a plate lined with kitchen paper. Repeat to make 16 pakoras.

4 Meanwhile, add the cooled tomato mixture to a food processor with 1 tbsp coriander, and blitz to a chunky sauce. Scatter the mint, remaining coriander and extra chilli, if using, over the hot pakoras and serve with the salsa for dipping.

Each serving (4) contains

of the reference intake. See page 7.

Carbohydrate

GIVE ME MORE!

Find more summer street food ideas, on Tesco Real Food.

Saturates

Prawn & mango pakoras

We’re offering you the chance to win a family ticket for 4 to see Roald Dahl’s The Enormous Crocodile The Musical this summer at Regent’s Park Open Air Theatre, plus a one night hotel stay. *Terms&conditionsapply.Promotionlivefrom26thMayto7thJuly2025.PrizedrawnotaffiliatedwithTesco

15 AUG – 7 SEP | Regent’s Park Open Air Theatre

Roll on the fun

A juicy strawberry. It’s not a little thing. It’s everything. Find joy in every bite of these British summer icons

Nothing signifes summer quite like a punnet of strawberries. At their best and most juicy, warmed by the sun… and demolished at speed on a picnic; folded through whipped cream and crunchy meringue, brought out with a ‘ta-dah’ at the

end of a barbecue, or popped into a glass of fzz. Whatever your celebration, it wouldn’t be summer without strawberries. Find your favourite recipe and make them the star. A sweet and juicy strawberry. It’s not a little thing. It’s everything.

Summerstartshere

GIVE ME MORE! Scan the QR code to find the recipe for this Eton mess Swiss roll, on Tesco Real Food

5 X £1,000 TRAVEL CARDS TO BE WON

Buy any NIVEA SUN PRODUCT & text NIVEASUN2, your full name and postcode to 60110 by 11:59pm on 11.07.25

Texts charged at your standard network rate. Please retain receipt. Internet access required for receipt upload.

Opens 00:00 8/5/25. Closes 11:59pm 11/7/25. UK 18+ only. 5 winners randomly drawn each win a £1,000 TravelCard by Inspire. Email address required to receive Gift Card; is valid for 18 months from issue. Standalone Flight, Cruise, Eurotunnel or Ferry products may be booked when using Gift Card as a form of payment but may attract a booking fee which will be advised at time of booking. Gift Card terms apply. 1 entry per person. Max 1 prize per household. Standard rate text charges apply. Texts may fall outside any text inclusive packages. Check with your network provider. Full terms and conditions at https://www.tesco.com/zones/tesco-competitions. Promoter: Tesco Stores Ltd. Supplier: Beiersdorf UK Ltd. Administrator: Prizeology Limited.

Into the blue

Step up the seaside chic with ocean blues and coastal motifs

GET THE LOOK Mix and match soft linens and washed-out navy for a beach vibe. Blue Jacquard Stripe Cushion 48 x 48cm, £10; Soft Blue Washed Cotton Cushion 50 x 50cm, £7; Denim Embroidered Fish Cushion 40 x 60cm, £12

Your statement fringe

Take the party outside with these bold glasses that are made for sundowners on the patio

Summer

living

Whether you’re indoors or out, give your home a glow up with gorgeous accessories in sunset hues

LET’S GO OUTSIDE

Think of summer and you’ll picture sunset hues of red, pink and orange. Saturated colours are hot right now - and an easy way to transition your home or outside space into the new season. Go easy with accessories and add a splash of colour with a scattering of bright cushions that work perfectly both inside and out. A hot pink hamman towel looks great on a lounger. For snacks you can enjoy in the lounge or the garden, swap your regular dineware for melamine plates with a playful print, pop some citrus in a wooden bowl (and a slice with some ice in your drink) and head outside.

SHOP THE RANGE FROM F&F HOME

This page Multi-Stripe Yarn Dye Cushion, £12; Floral Embroidered Piped Cushion, £12; Orange Washed Cotton Cushion, £7; Geometric Plastic Jug, £8; Geometric Plastic Hi-Ball, £2.50; Yellow Wooden Serve Bowl, £12; Tropical Paradise Serve Plate, £8

Left, top Solaris Swirl Cocktail Glass in Pink, Purple and Orange, £4.50 each

Left, bottom Pink Stripe Hamman Towel, £9; Mabel Side Plate in Cream, £3.50

SUNSHINE SIPS

Whether it’s the Wimbledon final or Father’s Day, celebrate your summer with these on-trend drinks

Garden party vibe

Summertime coffee break –but make it pink! Our twist on this viral ombre drink is perfect for Wimbledon viewing and can be easily scaled up for brunch with friends.

STRAWBERRIES & CREAM

ICED LATTE (alcohol-free)

Serves 1 Takes 15 mins

Cost per serve £1.26

COOK’S TIP For a shortcut, swap the whipped cream for canned spray cream instead.

Put 4 hulled strawberries, 2½ tsp maplesyrup and 2 tsp water in a jug and blitz with a stick blender until smooth. Pass through a sieve to remove the seeds. In a separate bowl, whisk 40ml whippingcream and 1 tsp maple syrup together until just holding its shape; set aside. Pour the strawberry purée into a tall glass and fill with ice cubes. Slowly add 120ml semi-skimmedmilk, then pour over 1 shot freshly brewed espresso cofee so you retain distinct layers. Top with the whipped cream and garnish with freshmint and an extra strawberry, if you like*

Each serving contains

Mini sundowner

Martinis are known for their strong kick, but serving them in mini form allows you to enjoy all the flavour and elegance without overdoing it. Try them as a fun Father’s Day treat.

MICRO MARTINIS

Serves 4 Takes 10 mins

Cost

COOK’S TIP Thicker, tougher rosemary sprigs make a nice stirrer and impart subtle flavour, but if your sprigs are softer and younger, then add them to the mixing glass and stir with a spoon instead.

Strip a few leaves from the base of 4 rosemary sprigs and thread a pitted Nocellara olive onto each, then transfer to the fridge until needed. Add 75ml gin, 30ml vermouth and 1 tbsp cold water to a mixing glass or jug. Add a generous handful of ice cubes and use a fresh rosemary sprig to stir well until the mixture is well chilled. Strain into 4 small liqueur glasses and serve with the rosemary and olive garnish.

Each serving contains

Outdoor aperitif

RASPBERRY NOJITO (alcohol-free)

Serves 6 Takes 15 mins plus cooling

Cost per serve £1.06

GET AHEAD The cordial will keep in the fridge for up to 2 days.

Put 250g raspberries, 100g caster sugar, 1 cinnamon stick and 2 cloves in a saucepan with 100ml water and cook over a low-medium heat for 6-7 mins until simmering and the raspberries have collapsed. Set aside to cool completely. Strain the raspberry mixture through a sieve to remove the seeds and pulp. Stir in a few drops of vanilla extract and the juice of 4 limes, then transfer to a flask and fill with ice cubes. To serve, pour 50ml raspberry cordial into each glass and top up with sparkling water to taste. Garnish with extra raspberries and fresh mint leaves. Serve with lime wedges, if you like.

Each serving contains of the reference intake. See page 7. Carbohydrate 18g Protein 1g Fibre 3g

Prep this fruity alcohol-free Mojito in advance for a new picnic favourite. Keep the sparkling water and garnishes separate until serving, for best results. GIVE

BRING & BRAAI

Upgrade your next barbecue to a South African-style feast with our easy, go-to menu

What’s a braai?

We all love a summer barbecue, but a braai (pronounced ‘bry’) takes it to a whole other level. For South Africans, a braai is more of a national obsession – a relaxed event where families bring food and gather around the fire to socialise while the braaimaster tends the flames and cooks the food. Meat is usually the star of the show, but our menu also features traditional sides along with a muchloved toastie, and the recipes can easily be upscaled to serve a larger crowd. Time to get your braai on!

Lamb & apricot sosaties p52

This relish is a staple at any braai and has many interpretations – but all of them include beans. Add any other veg you like; we love spinach and peas. It’s traditionally served with braaied meats and pap, which is like thick polenta, but you can serve it with bread too.

CHAKALAKA

Serves 4

Takes 35 mins

Cost per serve 49p

GET AHEAD You can make the chakalaka up to 3 days ahead and store in the fridge.

1 tbsp olive oil

1 red onion, chopped

1 garlic clove, crushed

1 heaped tsp mild curry powder

2 carrots, grated

1 red pepper, cut into 3cm pieces

4 ripe salad tomatoes, quartered

420g tin baked beans in tomato sauce

1 tbsp lemon juice bread or pap, to serve (optional)

Heat the oil in a lidded saucepan over a medium heat and cook the onion for 3-5 mins until softened. Add the garlic and curry powder and cook for 1 min. Stir in the carrots and pepper, cook for 3 mins, then add the tomatoes. Pour in 100ml water, bring to a simmer, then cover and cook on a low heat for 20 mins or until the vegetables have softened. Just before serving, add the baked beans to heat through and a squeeze of lemon juice to taste. Serve with bread or pap, if you like.

Sosatie is a South African dish of meat or veg cooked on a skewer. The word is derived from Afrikaans, while the flavours take on a Cape Malay influence, balancing sweetness (apricot jam: a vital ingredient in Afrikaans cooking) and acidity from vinegar or lemon juice.

LAMB & APRICOT SOSATIES

Serves 4

Takes 25 mins plus marinating Cost per serve £3.77

USE IT UP These sosaties are best served straight from the coals, but can be stored in an airtight container in the fridge for up to 2 days.

1 tbsp red wine vinegar

1 tbsp olive oil

2 tbsp apricot jam

600g lamb leg steaks, diced into 2cm pieces

80g low-fat yogurt

1 tbsp mint sauce

4 apricots, quartered

1 red onion, sliced into 1cm wedges

1 each red and green peppers, cut into 2cm chunks

flatbreads, to serve (optional)

1 lemon, cut into wedges

For the glaze

2 tbsp apricot jam

1 tbsp lemon juice

10g fresh mint, leaves picked, most chopped

1 Mix the vinegar, oil and 1 tbsp apricot jam in a glass bowl. Toss in the lamb to coat, cover and set aside for at least 30 mins or up to 24 hrs in the fridge.

2 In a separate bowl, mix the yogurt, mint sauce and 1 tbsp apricot jam. Chill until ready to serve. To make the glaze, mix together the jam, lemon juice and chopped mint in a separate bowl. Chill until needed.

3 To cook, thread the lamb, apricots, red onion and peppers onto 8 skewers (soaked in water for 10 mins if wooden). Barbecue on a direct, high heat for 5-8 mins each side until charred and cooked through. Just before removing from the grill, brush with the apricot glaze. Serve warm with flatbreads, if you like, with lemon wedges and a dollop of the minty yogurt, garnished with the remaining mint leaves.

Each serving contains

Cover recipe

DRINKS MATCH TESCO FINEST SOUTH AFRICAN PINOTAGE, £8.50* A spicy, full-bodied red that is complex and wellbalanced. Pairs well with barbecued ribs.

A frm favourite at any braai; up the chilli if you prefer it hot!

MIELIES

Serves 4

Takes 35 mins

Cost per serve 91p

GET AHEAD You can prepare the butter up to 3 days in advance.

4 corn on the cob 50g butter, at room temperature large pinch crushed chillies

10g fresh coriander, leaves picked, most fnely chopped

1 tsp clear honey

1 tsp sriracha

1 lime or lemon, cut into wedges

Cook the corn in a saucepan of boiling water for 15 mins. Drain and set aside until cool enough to handle. Meanwhile, mash together the butter, chillies, chopped coriander, honey and sriracha; season well. When the corn is cool enough to handle, quarter lengthways to make ribs, then cook over a direct, high heat on the barbecue for 5-10 mins, turning every few mins, until charred and cooked

through. Serve with the remaining coriander and the butter on top or on the side to spread over, with lime wedges to squeeze over.

Each serving contains

This juicy salad is the perfect partner to a braai spread. It’s packed with the sunshine flavours of braai country and tossed in a zingy dressing.

SUNSHINE SALAD

Serves 4-6

Takes 20 mins

Cost per serve £1.36

1 courgette, cut into 2mm thick slices lengthways

2 tbsp olive oil

250g pack Tesco

Finest mixed baby tomatoes, halved

½ cucumber, diced

100g red grapes, halved

1 medium avocado, diced

100g reduced-fat salad cheese, cubed

For the dressing

1 tbsp red wine vinegar

1 tsp Dijon mustard

½ tsp sugar

2 fresh mint sprigs, leaves picked and chopped

Toss the courgette slices in 1 tbsp oil. Whisk the remaining oil with the dressing ingredients in a small bowl; set aside. Grill the courgettes on the barbecue over direct heat for 3-4 mins each side until charred and softened. Add the tomatoes, cucumber, grapes and avocado to a platter or serving bowl. Add the charred courgette, then scatter over the cheese and drizzle over the dressing. Keep in a cool place until ready to serve.

Each serving (4) contains

of the reference intake. See page 7.

5-a-day;

The ultimate outdoor toastie – yes please! As with many things braai, the exact version depends on what you have in the fridge. Adjust thesefillingsasyouwouldatoastie.

BRAAIBROODJIE

SHARING TOASTIES

Serves 4

Takes 30 mins

Cost per serve 65p

10g butter, softened

4 slices white bread

60g 30% reduced-fat mature cheese, sliced

2 tbsp apple chutney, we used Mrs H.S. Balls Original Recipe Chutney 1 large tomato, sliced ½ small red onion, veryfinelysliced into rounds

100g reduced-fat mozzarella, thinly sliced

1 Spread the butter over 2 slices of bread and top with the mature cheese. Spoon over the chutney and top with the tomato, onion and mozzarella slices. Sandwich with the remaining bread. 2 Place the sandwiches in a barbecue grill basket or straight onto a rack over the coals. Cook over a direct heat over medium-hot coals for 10-15 mins, turning frequently, until toasted and the cheese has melted. If your braai is too hot and the bread has toasted before

the cheese has melted, remove the braaibroodjies from the grill basket and place on the barbecue over an indirect heat. Cover and cook for a few mins at a time until the cheese has melted. Slice in half to serve.

Each serving contains

SALAD MATHS

Toss up your summer salad repertoire with these great mix-and-match ideas

THE BASE + THE PROTEIN + THE LEAVES

Make the most of leftover roast chicken

Use brown rice for extra fibre

Bulgur wheat adds a nutty bite

Boil for 6½ mins for a jammy centre

Squash adds to your 5-a-day

Try smoked tofu for a different flavour

Chicory pairs well with citrus

Roast kale until crispy

Roast tinned pulses with spices, for crunch

+ THE FLAVOUR TWIST

Pair mango with salmon

Season with salty feta

+ THE GARNISH

Toasted seeds add crunch

Add a tangy kick

Sweet and intense

Watermelon adds a burst of freshness

Stick to soft herbs

DRESSING

THE CLASSIC ONE

3 tbsp extra-virgin olive oil + 1 tbsp wine vinegar or cider vinegar + 1-2 tsp Dijon or wholegrain mustard

THE CREAMY ONE

2 tbsp tahini + 1 tbsp lemon juice + 1 tbsp extra-virgin olive oil + water to loosen

THE ‘SWICY’ ONE

2 tbsp rapeseed oil + 1 tbsp sesame oil + 1 tbsp lime juice + sriracha and clear honey to taste +THE

Seeds of change

Modern farming is not just about focusing on the nation’s food needs. Meet two Tesco suppliers whose new farming techniques are making a difference

The food on our plate has a story to tell – the miles travelled from field to fork or the way the crops were harvested, there’s a lot going on behind the scenes. Buying local is the dream; not only are you supporting British farmers and local businesses, but you’re also reducing food miles. Farmers are always looking at how to support biodiversity on their farmland and working on ways to use more renewable energy. We talked to suppliers Heygate Farms and Simon Howie The Scottish Butcher about what they’ve been up to.

Birds of a feather

William Gribbon, director

MEET THE SUPPLIER Heygate Farms is based in the Breckland region in Norfolk. They’re expert potato growers and the UK’s largest independent country miller.

Heygate is not your average potato farm. Alongside cultivating the Norfolk Peer and Norfolk Keepers varieties you see in store, the Heygate Farms team is creating habitats for at-risk birds. It’s part of the Tesco partnership with the RSPB to support wildlife and biodiversity, and with farmers in East Anglia, to create nature-friendly habitats on farmland. ‘We’ve highlighted an area that is ideal for turtle doves,’ says William Gribbon, Heygate Farms director. The

space will give the birds access to tall, dense, thorny scrub or hedgerows for nesting. ‘We’re also providing a specially formulated seed mix to feed turtle doves in spring and summer when wildfower seeds are scarce,’ William adds.

Heygate Farms is also working with the RSPB to support stone-curlews, by providing plots of bare, stony ground for them to nest in. These special nesting plots on arable land in Eastern England and Wessex have

‘We’ve already had three stonecurlew chicks fledge this year, which is brilliant’

contributed to stone-curlew numbers doubling over the last 40 years. ‘They love light, stony ground so they can be well camoufaged,’ says William. ‘We’ve already had three chicks fedge this year, which is brilliant.’

Heygate’s commitment to wildlife and biodiversity on its farm doesn’t stop there.

‘We are a member of the Breckland Farmers Wildlife Network, which involves 42 farmers covering 100,000 acres to increase fora and fauna by creating cultivated margins,’ says William. ‘We have already seen increases in grey partridge and insects.’

The farm also installed owl boxes in surrounding oak trees, which have seen more than 15 barn owl chicks fedge over the past five years. ‘It’s shown we can produce food and increase wildlife on the farm at the same time,’ says William.

HEYGATE FARMS

Positive energy

SIMON HOWIE Simon Howie group owner

MEET THE SUPPLIER Simon Howie

The Scottish Butcher is proud to have a number of schemes in place to reduce the conservational impacts associated with food production.

No one can deny that the way our food is grown, sourced and produced impacts the environment. That’s why Simon Howie is tapping into the Scottish weather to power its factory, with a 104m high wind turbine and 3,800 solar panels on its land in Perthshire – it’s a set-up that’s expected to reduce emissions by over 500 tonnes a year. Group owner Simon Howie explains, ‘It means it allows us to do all we can to protect Tesco customers from energy-related price hikes.’

‘The climate emergency is real and, as one of Scotland’s biggest food manufacturers, we’re committed to a sustainable future’

But what about when the weather fails us? Simon explains that the excess energy made throughout the year is stored and used for exactly those occasions.

This switch to renewable energy builds on Simon Howie’s environmental policies. The business already uses a closed-loop water system, which means water is continuously circulated instead of going to waste. An on-site natural spring provides the 30,000 litres of fresh water needed per day. Once used, the water is then treated through an ecological system of natural ponds and wetland cells, which, as well as cleaning the water, supports a wide range of fauna, flora and wildlife. Simon says, ‘We take our

responsibilities for the planet very seriously. The climate emergency is real and, as one of Scotland’s biggest food manufacturers, we are committed to a more sustainable future.’

65%

…of Tesco customers asked* say they buy local products to support the local economy; 36% say they buy local to reduce their impact on the environment.

thinking Fresh

New paper packaging on selected fruit and veg now means you can feel even better when buying your 5-a-day

PLASTIC TO PAPER

Doing your bit for the environment is getting easier as Tesco is trialling removing plastic packaging from more than 30 fresh fruit and vegetable items, including certain bunches of bananas, packs of avocados and onions. These are now sold without packaging or in paper packaging that can easily be recycled from home, meaning you can feel even better about shopping for your staples. Look out in the fruit and veg aisles for more of your favourites moving from plastic to paper packaging soon.

Tesco has been reducing plastic in store since 2019…

Over 30 million clip lids have been taken off Tesco dips, ricotta and mascarpone.

More than 62 million plastic sleeves and reseal tabs have been removed (or replaced with paper) on Tesco wraps, oils, honey, vinegar and sauces.

At least 12 million plastic windows have been taken out of packaging on Tesco desserts, cheese selection packs and pies.

250 MILLION

pieces of plastic a year can be saved as Tesco switches to paper packaging on fruit and veg.

‘We are working with suppliers and partners to find alternative packaging solutions that use less plastic, while still providing the freshness and quality our customers expect’

James Bull, Tesco head of packaging and food waste

USE IT UP

Speedy ideas for using up leftover ingredients from recipes in this issue

ideas for t s t

MINT, p48

To keep mint fresh for as long as possible, store sprigs in a jar of water in the fridge, changing the water every few days. Alternatively, roughly chop the leaves, pack into ice cube trays and top up with water before freezing. Add straight to drinks, or thaw before using – mint that’s been frozen is best blitzed into pesto or smoothies, or try it stirred into a burger or falafel mix.

PUMPKIN SEEDS, p16

High in fibre and unsaturated fats to support heart health, pumpkin seeds make a great addition to homemade granola or flapjacks. Or use to make a crunchy

TOO GOOD to waste

Give summer leftovers an exciting new lease of life with our recipes and tips

topping for salads, soups and pasta: toss with spices and a drizzle of oil, then toast in a low oven until golden and crisp.

STRAWBERRIES, p20

Add this classic summer fruit raw to desserts and salads, cook into jams or compotes, or roast with a splash of balsamic vinegar to intensify their flavour. Or try homemade strawberry lemonade: blitz 1 part each lemon juice and sugar, 2 parts strawberries and 3 parts water to a purée. Top up with sparkling water.

KEFIR YOGURT, p89

Similar to natural yogurt, kefir has a slightly tangier flavour and is packed with live cultures. Swap out mayo for kefir yogurt for a lighter take on a veggie slaw or Caesar salad dressing, add to scones or soda bread in place of buttermilk, or use to marinate chicken before frying.

SMOKED TOMATO

PASTE, p87

Use this flavourpacked ingredient anywhere you’d normally add tomato purée. Stir into the base of simple tomato sauces, stews, Bolognese or chilli for extra depth and oomph, or spread over toast before topping with grated cheese and grilling. Once open,

store in the fridge and use within 1 month.

SALAD CHEESE, p25

A reduced-fat version of Greek feta, this tangy cheese can be used in the same ways. Crumble over tacos and salads, or use a block to make the viral baked feta pasta: get the recipe at tes.co/baked-feta. Once opened, store in salt water in an airtight container in the fridge to stop it drying out.

CUCUMBER, p55

Massage cucumber slices with white wine vinegar and a pinch each of salt and sugar to make a quick pickle to add to sandwiches, burgers or noodles. Or use in a speedy tzatziki: stir coarsely grated cucumber into natural yogurt (or kefir yogurt, above left) with crushed garlic, shredded mint, lemon juice and black pepper.

LEFTOVER BURGERS

SPEEDY BEEF PIDE

(TURKISH PIZZAS)

Makes 4

Takes 40 mins

Cost per pide

£1.46

2 x 145g packs pizza base mix

plain four, for dusting

1 tbsp olive oil

2 leftover cooked beef burgers

2 garlic cloves, crushed

1 tsp each ground cumin, ground coriander, smoked paprika and crushed chillies

100g baby spinach

4 tsp tomato purée

100g reduced-fat salad cheese

5g fresh parsley, chopped

1 Preheat the oven to gas 6, 200°C, fan 180°C. Tip both packs of the pizza base mix into a mixing bowl and make up to pack instructions. Tip onto a lightly floured worktop and knead for 5 mins or until smooth and elastic. Divide into 4 pieces and roll out each into an oval that’s about 10 x 20cm at its widest points. Transfer to a lined baking sheet.

2 Heat the oil in a frying pan over a medium heat. Crumble in the burgers, add the garlic and spices and cook for 5 mins, stirring frequently. Stir through the spinach and cook for another 2-3 mins until wilted.

3 Spread 1 tsp tomato purée over each oval of dough, leaving a 2cm border. Divide the beef mixture between them, then fold over the sides, pinching the seams together at both ends to make a boat shape. Crumble over the salad cheese, then bake for 15 mins or until golden and cooked through. Scatter with parsley to serve. Each pide

Workswithleftover sausages too

NATURALLY

High in Protein & 0% Fat

Deliciously thick & creamy

LEFTOVER COLESLAW

JAPANESEINSPIRED PANCAKE

Serves 2 (makes 1 large pancake)

Takes 15 mins

Cost per serve 89p

75g plain four

1 egg

250g leftover reduced-fat coleslaw

1 tbsp reduced-salt soy sauce, plus 1 tsp

5 spring onions, finely chopped

1 tbsp vegetable oil

To serve

1½ tbsp mayonnaise

1 tsp lime juice

2 tbsp ketchup

1 tsp clear honey

1 tsp Worcestershire sauce

1 Put the flour in a bowl, make a well in the centre and crack in the egg. Stir to combine, then gradually add 50ml water to make a smooth batter. Stir in the leftover coleslaw, 1 tbsp soy sauce and 3 tbsp of the chopped spring onions.

2 Heat the oil in a 23cm nonstick frying pan over a medium heat and add the batter, pressing down to level with the back of a spoon. Cook for 4-5 mins or until just set and golden brown on the bottom, then slide onto a plate and carefully flip back into the pan so the uncooked side is at the bottom. Cook for a further 2-3 mins until set on the bottom and golden brown, then transfer to a plate or board.

3 Meanwhile, mix the mayonnaise with the lime juice in a bowl, and the ketchup with the honey, Worcestershire sauce and remaining 1 tsp soy sauce in a separate small bowl. Drizzle the sauces over the pancake and scatter with the remaining spring onions to serve. Each serving contains

LEFTOVER CHICKEN & HOT DOG ROLLS

BARBECUE

CHICKEN BÁNH MÌ

Makes 2

Takes 15 mins

Cost per roll £2.28

100g coleslaw

1 tbsp sriracha, plus 1 tsp and extra to serve

1 lime, juiced

10g fresh mint, leaves picked, most roughly chopped

10g fresh coriander, most roughly chopped

2 leftover barbecued chicken thighs or breasts, shredded (about 150-200g)

2 leftover hot dog rolls, split

1 spring onion, fnelysliced

For the dressing

1 tbsp reduced-salt soy sauce

1 tbsp lime juice

1 Mix the coleslaw, 1 tbsp sriracha, lime juice and roughly chopped herbs in a bowl, then set aside.

2 For the dressing, whisk the soy sauce, lime juice and 1 tsp sriracha in a bowl. Add the barbecued chicken; toss to coat.

3 To assemble, spread the coleslaw mix inside the hot dog rolls. Top with the chicken mixture and finish with the spring onion, remaining herbs and a drizzle of sriracha.

Each roll contains

of the reference intake. See page 7.

SICILIAN ICE CREAM SANDWICHES

Makes 4

Takes 10 mins

Cost per sandwich 96p

40g salted butter

4 leftover brioche buns, halved pinch of sea salt flakes

8 small scoops of Tesco Finest ice cream (we used roasted pistachio, Belgian chocolate and Sicilian lemon & limoncello)

LEFTOVER BRIOCHE BUNS Add sprinkles!

1 Melt half the butter in a frying pan over a medium heat. Add 4 bun halves and cook for 2 mins each side until toasted and golden brown. Transfer to a board, cut-side up, and sprinkle with a pinch of flaky sea salt. Repeat with the remaining butter and buns.

2 Add 2 scoops of ice cream to each bottom bun half, then sandwich with the tops to serve. Each

BAKED IN STRENGTH BAK RENGTH

Available in the majority of larger stores.

†Hovis® bread (which typically contains a minimum of 8.1g protein per 100g or 13% of the energy value of the bread) is a source of protein which contributes to the maintenance of muscle mass if eaten as part of a healthy lifestyle and balanced varied diet.

WORK SOME E’ E H D DONE

WIN BIG

with Clubcard

A whopping one million Virgin Points are up for grabs, thanks to Tesco Clubcard and Reward

Partner Virgin

Red

To celebrate Tesco Clubcard turning 30, Reward Partner Virgin Red – the reward club from Virgin – is giving away a whopping one million Virgin Points to one lucky Clubcard member. Five runners-up will also win an incredible 100,000 Virgin Points. Virgin Points can be spent in more than 200 ways, on anything from flights and luxury getaways to VIP experiences and activities, making this a prize draw you really don’t want to miss.

To be automatically entered into the draw, you need to…

Sign up to auto-exchange your Clubcard points into Virgin Points before 21 July By doing this, all the Clubcard points you collect are turned into Virgin Points. To sign up, log into your Clubcard account online or via the app, select ‘Clubcard Management’, go to ‘Voucher Schemes’ and choose ‘Virgin Points’.

Collect a minimum of 250 Clubcard points or complete a ‘Request Virgin Points’ order for at least 150 Clubcard points To be automatically entered into the draw*, your August Clubcard statement must show you have collected a minimum of 250 Clubcard points or have placed a

‘Request Virgin Points’ order for at least 150 Clubcard points during this period

Have a Virgin Red or Virgin Atlantic Flying Club membership

Visit the Virgin Red website to find out more (scan the QR code, below, for a link).

If you’re not a winner, you can still exchange your Clubcard points for 2x their value for Virgin Points. That means for every £1.50 you have in Clubcard vouchers, you can get 300 Virgin Points.

GIVE ME MORE! Scan this QR code for full details and terms and conditions.

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

Tried it, liked it

Wayne lives with his family in North Wales and does most of the cooking. He said, ‘We’ve enjoyed trying these recipes. They’re great value for money and we’ve already decided to look back at previous 5 for £25 meal plans and try them too.’

‘This persuaded us to try foods we don’t usually like – but we actually enjoyed them’

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

CHICKEN, COURGETTE & BASIL MEATBALLS

Serves 4

Takes 40 mins

500g pack chicken mince

1 onion, fnely chopped

1 garlic clove, fnely chopped

1 egg, beaten

15g fresh basil, chopped

1 courgette, grated

1 tbsp vegetable oil

400g tin chopped

tomatoes

2 x 110g packs

Mediterraneaninspired couscous

‘The sauce was lovely. Next time we might try pork or beef mince instead of chicken’

1 Put the chicken mince in a bowl with the onion, garlic, egg, half the basil and half the courgette. Season, mix well, then roll into 12 equal-sized meatballs.

2 Heat the oil in a lidded frying pan over a medium heat and fry the meatballs for 8-10 mins, turning carefully, until golden all over. Transfer to a plate. Add the remaining courgette to the pan and cook for 1-2 mins, stirring, then tip in the tinned tomatoes; swirl 100ml water in the tin and add that too. Bring to a gentle simmer, return the meatballs to the pan, then partially cover and simmer over a low heat for 15-20 mins until cooked through.

3 Meanwhile, tip both packs of couscous into a heatproof bowl and cover with 340ml boiling water. Cover, set aside for 5 mins, then fuff up with a fork. Serve with the meatballs, with the remaining basil scattered over.

Each serving contains

GREEK-STYLE

BRAISED GREEN

BEANS

Serves 4

Takes 35 mins

1 tbsp vegetable oil

1 onion, fnely chopped

2 garlic cloves, fnely chopped

400g tin chopped tomatoes

1 vegetable stock cube, made up to 400ml

450g frozen fne green beans

325g frozen baby broad beans

567g tin new potatoes, drained and halved, or cut into thirds if large

340g pack 2 garlic baguettes

15g fresh flat-leaf parsley

100g Greek-style salad cheese, crumbled

1 Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a lidded saucepan over a lowmedium heat and fry the onion and garlic for 5-10 mins, until softened. Pour in the chopped tomatoes and stock and bring to a gentle simmer.

2 Add the beans and potatoes, partially cover, then simmer for 15-20 mins until slightly reduced; season.

3 Meanwhile, bake the garlic baguettes to pack instructions. Serve alongside the stew, scattering over the parsley and salad cheese.

Each serving contains

‘Our favourite dish: so tasty and filling and almost a one-pot recipe’

LEEK & BACON

TORTILLA QUICHE

Serves 4

Takes 55 mins

200g smoked bacon, roughly chopped

1 leek, finely chopped

1 onion, finely chopped

½ tsp vegetable oil, for greasing

1 tortilla wrap

5 eggs, beaten

75ml milk

350g frozen fine green beans

1 garlic clove, finely chopped

½ lemon, juiced

1 Heat a lidded frying pan over a high heat and dry-fry the bacon for 6-8 mins until crispy and golden. Transfer to a plate and set aside. Add the leek and onion to the pan, reduce the heat to low-medium and fry in the bacon fat for 5-10 mins, stirring occasionally, until soft.

2 Preheat the oven to gas 6, 200°C, fan 180°C and place a baking sheet inside to heat up. Brush a deep 20cm round tin

with oil, then line with the tortilla, pushing into the edges.

3 Beat the eggs in a mixing bowl and stir in the milk, cooked bacon, leeks and onion; season, then pour into the tortilla-lined tin. Transfer to the oven on top of the hot baking sheet and bake for 25-30 mins until cooked through and set in the middle.

4 Meanwhile, boil the green beans to pack instructions. Drain, then stir through the

garlic and lemon juice. Serve alongside the quiche.

Each serving contains

‘Good portion size. Use less lemon if you find it overpowering’

CREAMY BROAD BEAN & SALMON PASTA

Serves 4

Takes 20 mins

325g frozen baby broad beans

300g spaghetti

150g low-fat cottage cheese

1 lemon, juiced

15g fresh basil, leaves picked

212g tin pink salmon, faked, skin and bones removed

1 Boil the broad beans in a pan of water for 5-6 mins until tender. Scoop out with a slotted spoon and set aside. Add the pasta to the pan and cook to pack instructions.

2 Meanwhile, put half the broad beans in a food processor with the cottage cheese, half the lemon juice and three-quarters of the basil leaves. Season and blitz until smooth.

3 Drain the pasta, reserving 75ml cooking water. Return to the pan and add the cottage cheese sauce, salmon, the remaining broad beans (podded, if you like)

and enough of the reserved cooking water to loosen; season and toss to coat well. Divide among plates, tear over the remaining basil leaves and finish with a squeeze of lemon juice.

Each serving contains

‘Next time we might tagliatellegivea go, and swap the salmon for tuna’

‘The creamy base sauce worked well with the onion, sweetcorn and feta’

CAULIFLOWER PIZZETTES WITH SWEETCORN & FETA

Serves 4 freeze bases only

Takes 35 mins

240g pack caulifower forets

145g pack pizza base mix

40g plain four, plus extra for dusting

150g low-fat cottage cheese

1 lemon, zested and juiced

15g fresh fat-leaf parsley, finely chopped

1 red onion, chopped

325g tin sweetcorn, drained

100g Greek-style salad cheese

1 tbsp olive oil

250g pack sweet & crunchy salad

1 Tip the cauliflower florets into a food processor and blitz to breadcrumb-size pieces; tip into a bowl. Add the pizza base mix, flour and 100ml lukewarm water and mix to form a dough. Divide into 4, shape into balls and transfer to 2 lined baking sheets. Set aside, uncovered, to rise for 10 mins.

2 Meanwhile, preheat the oven to gas 7, 220°C, fan 200°C. Blitz the cottage cheese, lemon zest and three-quarters of the parsley in a food processor to a smooth sauce; season and set aside.

3 Lightly flour a rolling pin, roll out each dough ball to a 15cm round, then bake on the prepared baking sheets for 10 mins.

4 Divide the creamy lemon and parsley mixture between the pizzas and spread

almost to the edge. Top with the red onion and three-quarters of the sweetcorn, then return to the oven for 10 mins. Scatter over the salad cheese and remaining parsley.

5 Meanwhile, whisk together the lemon juice and olive oil, season with pepper, then toss with the salad leaves and reserved sweetcorn. Serve alongside the pizzettes.

Each serving contains

SHOPPING LIST

4-pack Suntrail Farms lemons

30g pack fresh basil

30g pack fresh parsley

1 large garlic bulb

250g pack sweet & crunchy salad

1 red onion

3 onions

1 leek

1 courgette

240g pack cauliflower florets

568ml milk

200g pack Creamfields

Greek-style salad cheese

300g tub Creamfields

low-fat cottage cheese

340g pack Hearty Food Co.

2 garlic baguettes

500g pack chicken mince

300g pack smoked back bacon

500g pack Hearty Food Co. spaghetti

2 x 110g packs Mediterraneaninspired couscous

2 x 400g tins Grower’s Harvest chopped tomatoes

212g tin pink salmon

567g tin Grower’s Harvest new potatoes

325g tin Grower’s Harvest sweetcorn

145g pack pizza base mix

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

6-pack free-range medium eggs

650g pack frozen baby broad beans

900g pack frozen fine green beans

+ FROM YOUR STORECUPBOARD

Vegetable oil, vegetable stock

cube, plain flour, olive oil

GIVE ME MORE!

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

refresh on sensitive skin

Gynaecologically &

What the

health

?

Trends to try and the lowdown on what’s new in the world of wellbeing

FEEL BETTER SOONER

LOCKS TO LOVE

Hair health has been making waves on socials. If the warmer weather is playing havoc with your locks, beauty rituals such as using rosemary oil, scalp brushes and silk or satin pillowcases could help reduce frizz, soothe your scalp and even promote hair growth*

WORDS GEORGINA CROTHERS, ESME HEWITT PHOTOGRAPHY GETTY IMAGES * Source: healthline.com/health/rosemary-oil-for-hair

** Source: nature.com/articles/s43856-022-00202-8 *** Pharmacy First service only available in England and Wales, for sinusitis, sore throat, earache, insect bites, impetigo, shingles and UTIs. Eligibility criteria apply. Subject to availability in selected stores only. All services are at the discretion of the pharmacist † Source: zerowastescotland.org.uk/trial-period/menstrual-cups

THE TRUTH ABOUT… CBD

Not to be confused with THC, pure CBD is the non-intoxicating chemical extracted from the cannabis plant. It’s legal in the UK and thought tohavepotentialhealthbenefits.Sippingacan, chewing a gummy or taking oil drops may help improve sleep and reduce symptoms of anxiety** SpeaktoyourGPfirstbeforeuse.

Need a diagnosis, advice or treatment? Speak to a Tesco pharmacist if you’re suffering from earache, a sore throat, shingles or rashes – no appointment or GP referral is needed. They can also offer handy blood pressure checks. Visit your Tesco Pharmacy today for accessible healthcare***

To find out more, scan the QR code.

GO WITH THE FLOW

If the usual period products aren’t working out for you, you could try menstrual cups. These fexible cups are an ecoand budget- friendly alternative to pads and tampons. Reusable options can last up to 10 years . †

DIARY DATE

21 June is International Day of Yoga

Looking to improve your flexibility and ease stress? Then yoga could be for you. There are plenty of online workouts for all levels to try at home, or look up a local class, if you’re after a group environment.

BRAIN POWER

The route to better brain health is through your stomach. Eat smart with this expert guide

Meet the expert Dr Rachel Gow is a psychologist, nutritionist and author of Smart Foods for ADHD and Brain Health

The impact that healthy eating has on the body is no secret –whether it’s for heart health, preventing type 2 diabetes or maintaining a healthy weight. But what about what’s going on upstairs, in one of our most important organs?

‘When people speak about nutrition, it’s often addressed from the neck down, and there’s little attention paid to the health of the brain,’ says Rachel. ‘Food is critical to good brain health. The fundamental role that nutrients play in the activity and function of our minds is completely overlooked.’

NOW VS THE FUTURE

A survey commissioned by Alzheimer’s Research shows that 98% of UK adults could be taking better care of their brains, with one of these areas being eating a balanced diet. Eating for brain health now can futureproof our cognitive function later in life, helping prevent Alzheimer’s disease and dementia. And the good news is nearly half of all cases could be prevented by addressing risk factors, which include high cholesterol, type 2 diabetes, obesity and unmanaged high blood pressure – which can be helped by what we eat*. Optimal brain health can also help performance at school, how we deal with stress, as well as mental health problems. ‘What we eat impacts our mood, how clearly we think and general cognition,’ explains Rachel.

NUTRIENT KNOW-HOW

There are specific nutrients that help the brain function, ranging from B vitamins, vitamin D and omega-3 fatty acids, to choline, magnesium, zinc and more. Omega-3 fatty acids, found in oily fish such as mackerel and salmon, and walnuts, help speed up chemical messaging and regulate serotonin and dopamine. They’re also linked to improved learning and can be effective in treating depression. ‘We also know that vitamin D has a moderately favourable antidepressant effect, and getting more of it can contribute to improved memory, concentration,

mood and reduced fatigue,’ says Rachel. As well as getting out in the sunshine when you can, foods like mushrooms, oily fish and egg yolks are high in vitamin D, while taking a supplement can boost your intake during winter. Similarly, magnesium is linked to alleviating anxiety, so if you often feel tense or irritable, try packing more of this nutrient in with magnesium-rich foods like pumpkin seeds.

Enjoying food that helps us supplement these nutrients could help to improve our overall mood and brain function. Similarly, an excess of ultra-processed foods can have a negative impact on our brain and its function. Eating a balanced, diverse and colourful diet is key to supporting our brains. ‘Nutrients work in synergy to help your body, so it’s a good idea to try getting in a range of them, instead of taking a supplement for just one of them, for example,’ adds Rachel. ‘Balancing this with exercise also helps your body to release its natural antidepressants, such as endorphins.’

98%

of UK adults could take better care of their brains overall, with one of these areas being eating a balanced diet*

TRY THESE BRAIN-BOOSTING RECIPES

Breakfast Bre

MAKE-AHEAD

EGG POTS

Makes 4 pots freeze sauce only

Takes 30 mins plus cooling

Cost per pot 80p

1 tbsp olive oil

1 onion, fnely chopped

1 red pepper, fnely chopped

2 garlic cloves, crushed

1½ tsp smoked paprika

1 tsp ground cumin

1 tbsp smoked tomato paste

400g tin chopped tomatoes

100g baby spinach

4 eggs

10g fresh flat-leaf parsley, leaves picked and roughly chopped (optional)

1 Heat the oil in a frying pan over a low heat and gently fry the onion and pepper for 8-10 mins, stirring often, until softened. Add the garlic, cook for 1 min, then stir through the spices and tomato paste. Stir-fry for 1-2 mins until fragrant.

2 Add the chopped tomatoes, season and simmer for 8 mins or until thickened and reduced. Add the spinach in handfuls and stir through the sauce for 2 mins until wilted. Set aside to cool completely.

3 Meanwhile, bring a saucepan of water to the boil and boil the eggs for 8 mins. Immediately plunge the eggs into iced water to stop them cooking, then peel and finely chop.

4 Divide the sauce between 4 lidded pots or containers. Spoon the egg over the top, then cover and store in the fridge for up to 4 days.

5 To reheat, microwave on high for 2-3 mins until the egg and the sauce are piping hot throughout. Scatter over the parsley to serve, if using.

Each pot contains

Snack

BLUEBERRY, ALMOND & CHIA MUFFINS

Makes 12

Takes 30 mins

Cost per muffin 45p

250ml oat milk alternative

1 tbsp lemon juice

2 tbsp chia seeds

300g wholemeal plain flour

1 tsp bicarbonate of soda

2 tsp baking powder

100ml olive oil

100ml maple syrup

150g frozen blueberries

75g almond butter

Almond butter

1 Preheat the oven to gas 4, 180°C, fan 160°C and line a 12-hole muffin tray with paper cases.

2 Whisk together the oat milk alternative, lemon juice and chia seeds and set aside for 5 mins. Meanwhile, whisk together the flour, bicarbonate of soda, baking powder and a pinch of salt in a bowl. Make a well in the centre, add the milk mixture followed by the oil and maple syrup and gradually whisk the wet ingredients into the dry, until smooth. Stir in 100g blueberries, then divide the mixture between the cupcake cases and top with the remaining blueberries.

3 Add a dollop of almond butter to the top of each muffin, then bake for 15-20 mins until well risen and a skewer inserted into the centre (avoiding the almond butter) comes out clean. The muffins will keep in an airtight container for up to 3 days.

Each muffin contains

Light meal

SMASHED SOYA BEANS & SALMON ON TOAST

Serves 4

Takes 20 mins

Cost per serve £1.89

500g frozen soya beans

2 tbsp pumpkin seeds

1 lemon, ½ zested and juiced, ½ cut into wedges

125g natural kefir yogurt 5g fresh dill, finely chopped

4 slices high fibre wholemeal bread, toasted

100g pack smoked salmon, sliced

Salmon

1 Boil the soya beans in a pan of water for 6-7 mins until tender. Drain and run under cold water to cool slightly.

2 Meanwhile, dry-fry the pumpkin seeds in a frying pan over a low-medium heat for 2-3 mins, until toasted and beginning to split. Remove from the heat and set aside.

3 T ip the beans, lemon zest and juice, the kefir and most of the dill into a food processor and blitz until the mixture is fairly smooth with a bit of texture. Season to taste.

4 Spread the soya bean mixture over the toast, then top with the salmon and scatter over the toasted pumpkin seeds and remaining dill. Serve with the lemon wedges to squeeze over.

Each serving contains

BERRIES

Blueberries, raspberries and strawberries are packed with antioxidants, which reduce oxidative stress that can negatively affect brain function*

WALNUTS

Not only do these nuts look like little brains, but they could help brain health too as they’ve been linked to improved function, learning and reducing depression*

BRAIN-BOOSTING FOODS FOR YOUR BASKET

AVOCADO

Another source of healthy unsaturated fat, this fruit contains vitamin B6, which is also key to cognitive function* .

LEAFY GREENS

Cabbage, kale, cavolo nero, spring greens and spinach are good sources of B vitamins, which are linked to a slower decline in memory ** .

OILY FISH

Omega-3 fatty acids in oily fish, like mackerel and salmon, can help improve brain health* . Adding a tin to your shop is an affordable way to get a hit.

EGGS

Cheap and easy to add to your diet, eggs are a great source of choline, which is linked to improving memory and alleviating anxiety*

BLUEBERRY, ALMOND & CHIA

MUFFINS

Makes 12

Takes 30 mins

Cost per muffin 43p

250ml oat milk alternative

1 tbsp lemon juice

2 tbsp chia seeds

300g wholemeal plain flour

1 tsp bicarbonate of soda

2 tsp baking powder

100ml rapeseed oil

100ml maple syrup

150g frozen blueberries

75g almond butter

Almond butter

1 Preheat the oven to gas 4, 180°C, fan 160°C and line a 12-hole muffin tray with paper cases.

Each muffin contains

Snack Light meal

SMASHED SOYA BEANS & SALMON ON TOAST

Serves 4

Takes 20 mins

Cost per serve £1.89

500g frozen soya beans

2 tbsp pumpkin seeds

1 lemon, ½ zested and juiced, ½ cut into wedges

125g natural kefir yogurt

5g fresh dill, finely chopped

4 slices high fibre wholemeal bread, toasted

100g pack smoked salmon, sliced

1 Boil the soya beans in a pan of water for 6-7 mins until tender. Drain and run under cold water to cool slightly.

2 Meanwhile, dry-fry the pumpkin seeds in a frying pan over a low-medium heat for 2-3 mins, until toasted and beginning to split. Remove from the heat and set aside.

3 Tip the beans, lemon zest and juice, the kefr and most of the dill into a food processor and blitz until the mixture is fairly smooth with a bit of texture. Season to taste.

4 Spread the soya bean mixture over the toast, then top with the salmon and scatter over the toasted pumpkin seeds and remaining dill. Serve with the lemon wedges to squeeze over.

Each serving contains of the reference intake. See page 7. Carbohydrate 26g Protein 27g Fibre 11g 1 of your 5-a-day; high in fibre; source of vitamin D, which supports the maintenance of normal bones

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*18+ UK only (excl IOM, Channel Islands & Northern Ireland). Purchase 1 x Nicorette QuickMist Mint duo, 1 x Nicorette QuickMist Berry duo, 1 x Nicorette QuickMist Mint single or x 1 Nicorette QuickMist Berry single between 28/05/25 and 05/08/25 at Tesco (in stores or online) required. Subject to availability. RETAIN PROOF OF PURCHASE. Internet access required. If not satisfied with flavour of qualifying product, claim for refund to a maximum of £31. Claim from a minimum of 14 days from date of purchase. Claim by 07.09.25. Payment via BACS or PayPal. To claim, visit https://www.nicorettemoneyback.co.uk 1 claim (regardless of product type) per household.This does not affect your statutory rights. Full T&Cs: www.nicorettemoneyback.co.uk/terms. Privacy Policy: www.nicorettemoneyback.co.uk/privacy Promoter: Kenvue UK Ltd, 50-100 Holmers Farm Way, High Wycombe, HP12 4DP. UK-NIC-2025-153976

Nicorette QuickMist Mint single, Nicorette QuickMist Mint duo & Nicorette QuickMist Berry Duo available in the majority of stores. Nicorette QuickMist Berry single available in the majority of larger stores

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WORDS GEORGINA CROTHERS ILLUSTRATION GETTY IMAGES * Source: nhs.uk/conditions/insect-bites-and-stings ** Pharmacy First service is only available in England and Wales. Pharmacy First services for sinusitis, sore throat, earache, insect bites, impetigo, shingles and UTIs. Eligibility criteria apply. Subject to availability in selected stores only. All services are at the discretion of the pharmacist

Take the sting out of summer

Enjoy time outdoors, reassured that Tesco Pharmacy is there if you need it

Gettingbitten or stung is one of the less pleasant aspects of summer. Fortunately, these aren’t usually serious. But if symptoms do worsen, trained Tesco pharmacists in store can confirm if it’s a bite or sting and, where appropriate, prescribe treatments such as creams and antihistamines to soothe symptoms and treat infections –without you having to see a GP

KNOW YOUR BUGS To get the right treatment, it helps to know whether you’ve been stung or bitten – and by what. Bees, wasps and hornets all sting, while midges, mosquitoes, ticks, mites, bed bugs and fleas bite.

IF YOU GET STUNG OR BITTEN... You may get a small lump on your skin. Sometimes there are lots of bites in a small area and, if it gets infected, it may swell and become painful. If you’re stung, wash the skin with soap and water to reduce the chance of infection. If you can see a stinger left on your skin, carefully remove it first*

IF YOU’RE ALLERGIC Insect stings typically cause a swelling. But some people are allergic to the venom, which can cause more swelling than usual. For a small number, an insect sting can affect their whole body, even making breathing difficult. This is known as anaphylaxis, which can be life-threatening. If you know you may be at risk of an allergic reaction, always carry an adrenaline autoinjector with you, such as an EpiPen, or speak to your GP about having a prescription to keep on hand. If you or someone you’re with gets stung and experiences symptoms of anaphylaxis, call 999 immediately*

PREVENTION IS BEST Worried about getting bitten or stung? Speak to your Tesco Pharmacist for advice on how best to avoid those bugs.

Didyou know?

Tesco Pharmacy offers the NHS Pharmacy First service**. Check in if you have a sore throat, earache, shingles, infected insect bites and stings, impetigo, sinusitis or urinary tract infections.

GIVE ME MORE! Scan this QR code for more on the seven common conditions.

Meet your

metabo ism

It’s as unique as you are and does a whole lot more than burn fat. Our expert reveals why your metabolism is important

Ever wh to

veryone knows someone who appears to be able to eat pretty much what they want and still stay slim. Many of us dream of a ‘fast’ metabolism but the truth is, there’s more to this bodily process than being able to burn fat more quickly than others. Your metabolism is responsible for many processes in your body that are keeping you alive and healthy – from helping you recover from injury to regulating your hormones.

The good news is we’re not completely tied to a metabolic type; there are lots of lifestyle factors that can change the way a metabolism performs. Expert nutritionist Kate Garden reveals some facts and tips for supporting your metabolic health.

Kate is a registered nutritionist (mBANT), ofering metabolic MOTs at kategarden.co.uk.

QWHAT IS METABOLISM?

‘I tend to think of it like a car engine converting fuel into energy,’ says Kate. ‘It involves all the amazing chemical reactions that are required to keep us alive and well – from digestion all the way through to building and repairing cells.’ The glucose we get from carbohydrates is the main source of energy for our cells from food, but we can get energy from other sources too, such as fat. The more metabolically flexible we are, the easier it can be to burn stored fat.

QWHY IS IT SO IMPORTANT?

Metabolism has an impact on lots of different areas of our health, whether it’s recovering from an injury and building muscle, or right the way through to breathing and walking. It even helps regulate our temperature. As well as energy levels, hormones, blood sugar and weight are other key areas that can be impacted by your metabolism. ‘There’s a connection

‘Our choices can shape our metabolism – a personalised approach can tune it to work better for us’

between metabolism and mental health too, with many symptoms of anxiety, mood swings and depression, as well as memory, being associated,’ says Kate.

IS THERE SUCH A THING AS A ‘FAST’ OR ‘SLOW’ METABOLISM?

‘Instead of thinking of metabolism as fast or slow, it can be more helpful to look at it as a dynamic system that’s influenced by lots of different factors – which we can control to some extent,’ explains Kate. Metabolism is unique to everyone. As much as it can be influenced by things we can’t control, such as genetics and age, a lot does depend on our diet, exercise, sleep and stress. ‘Our choices can shape our metabolism, so a personalised approach to these factors can tune it to work better for us individually.’ Getting enough of certain vitamins and minerals, known as co-factor nutrients, helps our metabolism process carbohydrates, fats and proteins into energy. Sleep also affects how much energy the body burns when resting, so getting enough sleep can help us maintain a healthy weight and ensure our bodies have a healthy response to insulin. ‘Healthy gut bacteria also plays a role in harvesting energy, regulating our appetite and fat storage,’ says Kate.

KATE’S TIPS TO BOOST YOUR METABOLISM

PROTEIN has a high thermic effect, which can help boost metabolism. Eggs and cottage cheese are great ingredients for a breakfast that’s protein-packed.

HYDRATION is essential for all metabolic processes in the body. Start your day by drinking a large glass of water.

SLEEP is essential. Not getting enough can lead to imbalances in hunger hormones like ghrelin and leptin. Try dimming the light in your home a few hours before bedtime to start inducing the sleep hormones that will later help you nod off more easily.

EXERCISE is great for a metabolism boost, especially short bursts of high-intensity interval training.

REDUCING STRESS is easier said than done. However, lowering your levels of cortisol reduces inflammation and helps your metabolism work better. Try breathing exercises to help promote relaxation.

the

Treat week

However you have yours, these scones have a secret ingredient that’ll get everyone talking

AIR-FRYER CREAM

SODA SCONES

Makes 10

Takes 40 mins Cost per scone 14p

COOK’S TIP No air-fryer? Bake on a baking tray at gas 6, 200°C, fan 180°C for 12-14 mins until lightly golden on top.

Heat the air-fryer to 180°C. Mix together 350g self-raising flour, 1 tbsp baking powder and 60g caster sugar in a bowl, then make a well in the centre. Pour in 120ml double cream and 120ml cream soda or lemonade and mix with a wooden spoon until it just comes together. Briefy knead the dough and shape into a round. Roll out on a lightly foured surface to 2cm thick, then cut out as many

circles as you can using a round 6cm cutter (futed, if you prefer). Gently re-roll the remaining dough, then cut out more circles until you have enough for 10 scones. Lightly brush the tops with 1 beaten egg, then air-fry for 12 mins or until golden. You may need to do this in batches. Leave to cool on a wire rack, before serving with clotted cream and jam, if you like.