Tesco Magazine - October 2025

Spiced baked apples & toffee sauce, p23

THE ULTIMATE PIE & MASH

or tasty tre f at ks s

Tr ic

FREE | OCTOBER 2025

APPLES A LES & SCARES S AUTUMN HOME UPDATES

CHRISTMAS PLANNING TIPS

Pictionary Air 2 Game

£16

£8 Clubcard Price

Little Live Pets My Puppy’s Home! Minis Playset - Teal*

Barbie Classroom Playset

£27

XSHOT Skins Sonic the Hedgehog Blaster 4

£40

Gabby’s Dollhouse Party Room Playset

£33

£13.50

£20

£16.50

Clubcard Price

Clubcard C Price

Club Clubcard Pric Price

Snackles Series 2 Mystery Blind Bag*

£40

£20

EXCLUSIVE

Clubcard C Price

TO US

£10

£5 Clubcard Price Price

100’s more toys & games in-store now!

Hot Wheels Stunt Tracks Playset

£60

£30

EXCLUSIVE

Smashers Dino Island Mega Mystery Egg 2 Pack

£25

TO US

Club Clubcard Pric Price

Clubcard Price

T&Cs: Available in selected stores from 16th September to 2nd November 2025, whilst stocks last. All promotional offers and prices are correct at the time of going to print but may be subject to change. Products not available online. *Colours and designs may vary from those shown.

Clubcard price valid 16.09.2025 - 02.11.2025. Clubcard/app required.

While stocks last. Available in the majority of larger stores.

£50

Available at

THE TEAM EDITORIAL Content director (print) Lauren Rose-Smith Head of food Elli Donajgrodzki Deputy food editor Bryony Bowie Acting deputy food editor Imogen Hope Senior writer Georgina Crothers Chief sub editor Jenny Wackett Deputy chief sub editor Julie Stevens ART Art director Nina Brennan Home art director Melanie RobinsonWhite Senior art editor Alex Whitfield Art editor Sarah Prescott Designer Aasawari Bapat Kale

PHOTOGRAPHY KRIS KIRKHAM FOOD STYLING LUCY O’REILLY PROP STYLING MORAG FARQUHAR LAUREN’S PORTRAIT DAN JONES HAIR AND MAKEUP OLIVIA FERRER

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 PRODUCTION Production director Vanessa Salter Production manager Deborah Homden WITH THANKS TO Nina Christopher, Rachel Linstead, Faye McKinnon, Linzi Pucino, Natalia Suta 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 assistants Oliver Rose, Lottie Smetham Social media and content manager Alexandra Plant Content and social media assistant Lizzie Eley Social media and influencer executive Annabelle Lognon

Good gourd!

Lauren au uren Rose-Smith, Rose-Smiith, Content director (print)

CONTRIBUTORS JAMIE ROBINSON Tesco executive chef, product development, p9

SEEMA PANKHANIA Social media creator of Seema Gets Baked, p57

Growing up, pumpkin carving was the main Halloween event for us. We watched in awe as Mum (terrifyingly) carved out the complicated faces we’d drawn, newspaper spread over the table to catch the seeds and gubbins (see p68 for a ‘use it all’ gochujanginfused recipe that’ll work for all types of squash). Today, Halloween raises community spirit as much as the spooky kind, so use the time to get people together and try our ghoulish feast, p31, including a tequila twist on a Bloody Mary and a beef pie enriched with umami flavours. Happy Halloween!

WYCLIFFE SANDE Founder of Blue Turaco coffee, p15

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@omc.com Website: cedarcom.co.uk © 2025 Cedar Communications Limited.

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I’m loving… …dunking these in hot chocolate!

Tesco Finest Dark Chocolate Ginger Cookies 200g, £2.60 (£1.30/100g)

3

Dawn callss her err favourite grandson, a lot.

Wherever she is.

Thanks to 99% 4G network coverage.

Over 99% population coverage on 4G (indoors and outdoors) across the UK.

Your October offers This issue’s brands include:

SEE IN-STORE MAGAZINE FOR COUPONS <#Y#>

CONTENTS

EVERYDAY 17 Cook once, eat twice 75 5 for £25

WEEKEND 21 Field to fork 31 Grown-up Halloween 45 Destination dinner: Amsterdam 47 Comfort food 57 Celebrate Diwali 60 Get-ahead recipes 98 Treat of the week

KNOW-HOW 29 Try the trend: Spaghetti all’assassina 38 Rosé wine 65 Festive Menu Planner 67 Reducing food waste 96 Too good to waste

SHOPPING 9 15

What’s in store Celebrating Black History Month 40 F&F Home

26 CRISPY ROAST POTATO MASSAMAN CURRY

WHY NOT TRY… CREATING A FAKEAWAY Get your takeaway fix without the price tag with these fab dishes

LAMB ROGAN JOSH

CHICKEN KOFTA PITTAS

HEALTH & WELLBEING 83 Health updates 85 My health kicks: Kate Cross 87 Eat for better skin 93 All about inflammation

COVER RECIPE Spiced baked apples & tofee sauce, p23 RECIPE Bryony Bowie PHOTOGRAPHY Mowie Kay FOOD STYLING Mima Sinclair PROP STYLING Morag Farquhar 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@ omc.com 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.

6

78 SPEEDY SARDINE FLATBREAD PIZZAS

77

50

CONTENTS & RECIPES

Your October recipes 32

SMALL PLATES & SIDES Apple & kale tabbouleh 22 Cranberry, pear & ginger chutney 62 Gochujang pumpkin wedges 68 Really good chicken gravy 70 Truffle mash 32

MAIN MEALS

TRUFFLE MASH

78

BUTTERNUT SQUASH & CORN FRITTATA

60

SWEET TREATS & DRINKS

CRANBERRY & GINGER GLAZED HAM

34

BLOODY MARIA COCKTAIL

18+

Beef & mushroom pot pie 32 Chicken kofta pittas 78 Cranberry & ginger glazed ham 60 Crispy roast potato massaman curry 26 Greek-style chicken stew 18 Ham & egg fried rice 77 Lamb rogan josh 50 Mediterranean chicken tart 18 One-pan pork & sage lasagne 49 Roasted butternut squash & corn frittata 78 Smashed potato-crust quiche 27 Spaghetti all’assassina 29 Speedy sardine flatbread pizzas 77 Spiced roasted cauliflower pilaf 79

Black Forest & sloe gin compote 36 Bloody Maria Cocktail 34 Buttered rum hot chocolate 98 Chai & saffron tres leches cake 58 Chocolate & beetroot loaf cake 54 Pumpkin s’mores bites 35 Spiced baked apples & toffee sauce 23

Please always check labels carefully to ensure ingredients meet your dietary requirements, especially if you have an allergy. Our symbols are based on the ingredients listed on the packaging only.

Please always check for allergen information such as ‘may contain’ messages. Ingredients are subject to change after going to press.

Vegetarian (free from meat and fish) Vegan (free from animal-derived products) Dairy free (free from milk-derived products) Gluten free Can be frozen for up to 3 months.

Wrap appropriately. Defrost and heat thoroughly before eating.

Never refreeze food that has already been frozen.

Ingredients used are from Tesco’s core range, unless otherwise stated. We use medium free-range eggs, semi-skimmed milk, unsalted butter and unwaxed fruit.

Ingredients marked ‘optional’ are not included in the cost per serve, reference intakes or dietary symbols. Tesco magazine is not responsible for any recipes included on advertisements.

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

We regret that we are unable to respond to individual nutritional queries.

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

Alcohol For more information about responsible drinking, visit

CORRECTION In the article Get Ready for Winter, in the September 2025 issue of Tesco magazine, a daily dose of 10mg of vitamin D was recommended.

The correct NHS recommended daily dose for adults and children over 1 year old is 10mcg (microgram).

We apologise for the error. Source: nhs.uk/conditions/vitamins-andminerals/vitamin-d/ 7

fun filled baking i for all Frightfully Easy M&M’s and Maltesers Chocolate Clusters

scan to view recipe

small in size

big on

fun

© 2025 Mars or Affiliates.

Available at majority of stores.

Only at

SHOPPING

TRENDING HALLOWEEN BAKING

JAMIE ROBINSON Tesco executive chef, product development

‘Halloween is the perfect time for some truly bewitching bakes, and this year, we’ve made it a whole lot simpler with our new range of Halloween baking kits.

We’re loving this DIY haunted mini village biscuit kit.

Complete with a chocolate biscuit mix, a selection of eerie icing, scary sprinkles and deadly decorations, it’s the perfect activity to get stuck into the Halloween spirit for little ones and grown-ups alike.’

‘Bake your own spooky village from scratch!’

Tesco Haunted Mini Village Biscuit Kit 387g, £3.50 (90p/100g)

9

MORE THAN JUST A LABEL October is Black History Month, so we’re celebrating the amazing Black-owned businesses and their products, which are available at Tesco all-year round.

Here, we’re spotlighting The Gym Kitchen and The Black Farmer – two of the brands you can support through your regular shop.

Turn to p15 to read about other Black-owned brands.

APPLE OF YOUR EYE What is autumn without a toffeecoated apple? Opt for classic or with a twist for just £1 each with your Clubcard*.

Original Toffee Apple, £1.25 each

This grains pouch aiins pou uch iiss an a easy way to bulk out your meals with protein and fibre. The Gym Kitchen Piri Piri Grains 250g, £2 (80p/100g)

A SPRINKLING OF SCARY DUST Complete Halloween bakes with a topping of pumpkin and bat sprinkles – perfect for little ghouls and goblins to get creative.

Bat & Pumpkin Sprinkles 70g, £1.60 (£2.29/100g)

Add a spooky touch to your Halloween treats 10

*

Jerkk chicken hi k iis one off J Jamaica’s i most popular dishes. Savour the flavours in this ready meal version. The Black Farmer Spicy Jerk Chicken with Rice 400g, £3.75 (94p/100g)

Offer available in the majority of larger stores until 5 November 2025, while stocks last. Clubcard/app required

Toffee Apple Crumble, £1.25 each

SHOPPING

1

Find more shapes, colours and sizes of pumpkins in store

GO LOCO FOR COCOA A fruity new flavour of hot chocolate is perfect for seeing in cosy season.

Orange Flavour Drinking Chocolate 300g, £3.30 (£1.10/100g)

3 2 PICK OF THE PATCH Code orange! Level up your Halloween décor game with the range of novelty pumpkins in all shades and shapes, from a warty Goosebump to a striking silver-grey Crown Prince.

1 Rouge Vif d’Etampes; 2 Goosebump; 3 Crown Prince, all £1.90 each

TESCO PROMOTION

FOOD FOR FALL Find a new selection of seasonal specials at The Café this autumn, like this mouthwatering chilli-spiked breakfast roll. Plus, find exciting autumnal faves like Pecan pie, Layered chocolate cake and Banoffee pie milkshake.

GIVE ME MORE! Scan the QR code to find your local Tesco Café.

11

Available in the majority of larger stores.

Available at

SHOPPING

A FINEST FEAST From butter chicken to lentil dhal, the new Tesco Finest Indian range has something for everyone for your family curry night.

Sweet Sw weet Potato Chunks 600g , £1.80 (30p/100g)

Tesco Finest Chicken Makhani 400g, £5.50 (£1.38/100g)

Fine Fi ine W Whole hole Green Beans 900g , £1.07 (12p/100g)

Tesco Finest Butter Chicken 400g, £5.50 (£1.38/100g)

Sliced Carrots 1kg 95p (10p/100g)

Tesco Finest Slow Cooked Black Dhal 250g, £3 (£1.20/100g)

,

FROZEN ASSETS If you want to make better choices when you shop, these bags of frozen veg are a great way to start.

Ready prepped and chopped, they save time in the kitchen and help you add a portion of your 5-a-day to any meal. As you only use what you need, they also help to reduce food waste.

Pick these up during National Curry Week, 6-12 October WHY NOT TRY? Pair your poppadoms with these dips. Tesco Finest Brinjal Pickle 200g, £2.35 (£1.18/100g); Tesco Finest

Spiced Mango Chutney 200g, £2.35 (£1.18/100g)

13

SHOPPING

LOVE AT FIRST BITE

TRY THE TREND Pair ravioli with a vodka tomato sauce or savour a ready-made Italian classic.

Tesco Finest fresh pasta is made using traditional techniques and recipes handed down from the Voltan family, who have been making pasta in Venice since 1937.

Tesco Finest ’Nduja, ’Ndujja Mascarpone & Red Onion Ravioli 250g, £3.50

Tesco Finest Tomato e Vodka 250g, £2.80 (£1.12/100g)

Get a taste of authentic Italian regional cuisine

Tesco Finest Red Pesto, Ricotta and Pine Nuts Ravioli 250g, £3.50 (£1.40/100g)

14

Serving suggestion

Tesco Finest Rigatoni all’Amatriciana 380g, £4.75 (£1.25/100g)

Tesco Finest Spaghetti Carbonara 400g, £4.75 (£1.19/100g)

WORDS GEORGINA CROTHERS PHOTOGRAPHY TERRY BENSON FOOD STYLING LIZZIE HARRIS PROP STYLING LUIS PERAL

(£1.40/100g)

SHOPPING

More than a

LABEL

Blue Turaco, by Ugandan farmer Wycliffe Sande, champions robusta coffee and its growers

CELEBRATING BLACK-OWNED BRANDS

Nimi Nosh Cracking Curry Jerk Quick Marinade & Sauce 250ml*, £3.30 (£1.32/100ml)

Flo Organic Tampons 8 Regular & 6 Super Size*, £4

*

WORDS GEORGINA CROTHERS PHOTOGRAPHY BLUE TURACO Available in the majority of Extra stores. Excludes Express, Whoosh & NI. ** Available in selected Extra stores. Excludes Express, Whoosh & NI

(29p each)

I got into coffee when I was eight. My father had passed away so I picked coffee to pay for food and school fees. For me it was survival.

I named my brand after the Blue Turaco birds – they were my best friends while I was picking coffee.

Uganda is the biggest producer of robusta [a variety of coffee] in Africa, yet not widely available in the UK. Blue Turaco is more than just a coffee

brand. We’re looking to work with 3,000 smallholder farmers growing robusta and build a manufacturing plant to keep value in the community and create jobs.

Part of Blue Turaco’s profits help feed almost 2,000 kids in Uganda. As a child I spent many days not knowing whether I’d have food. By fighting hunger, we can help children make the most of their education.

For me, Black History Month [October] is not only a moment of reflection, but also a reminder of my responsibility as a founder to the next generation of young Black entrepreneurs who want to do something different.

Port Royal Jamaican Chicken Patty 140g**, £1.30 (93p/100g)

NIMI NOSH is a Caribbean sauce and marinade brand.

Founder Nicole Michael says, ‘Inspired

by Mum’s culinary skills, and food trading adventures in Jamaica, these modern sauces will put a smile on your face.’

HERE WE FLO was co-founded by Susan Allen Augustin and Tara Chandra.

‘Our mission is to empower people to feel confident in their messiest moments, with plant-powered products,’ says Susan.

PORT ROYAL is a family-run business founded by Edward Johnston. He says, ‘I wanted to share the real taste of Jamaica — the food I grew up with on the streets of Kingston. These patties are a piece of home.’

GIVE ME MORE! Blue Turaco 100% Ugandan Robusta Ground Cofee 227g*, £6 (£2.64/100g)

Scan this QR code to read more about Black-owned brands at Tesco.

15

DINNER IS READY

when you are

TRY FREE SLIMMING, TASTY, TIME-SAVING RECIPES A division of Pan Macmillan

Available in larger stores.

Available at

SCAN HERE

EVERYDAY SLUG

COOK ONCE, EAT TWICE

Dive into Mediterranean-style cuisine with these double-duty recipes

Greek-style c h i c ke n s t e w

RECIPES XXXXXXXXXXXXXX PHOTOGRAPHY XXXXXXXXXXXXXX FOOD STYLING XXXXXXXXXXXXXX PROP STYLING XXXXXXXXXXXXXX

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Mediterranean c h i c ke n t a r t p1 8

17

EVERYDAY

Lunch tomorrow

G RE E K - S T Y L E CHICKEN STEW Serves 4 Takes 55 mins Cost per serve £2.17 1 tbsp olive oil 600g pack chicken thigh fillets 1½ tbsp plain flour 1 onion, thinly sliced into half-moons 3 garlic cloves, grated 1 tbsp smoked paprika 2 tsp dried oregano

500g miniature potatoes, larger ones halved 400g tin chopped tomatoes 1 yellow pepper, sliced 150g tub green & black olives with garlic & herbs 1 lemon, ½ zested and juiced, rest cut into wedges 10g fresh parsley, leaves picked and chopped crusty bread, to serve (optional)

1 Heat the oil in a lidded saucepan over a mediumhigh heat. Season and coat the chicken in the four, then brown for 3-4 mins each side (you may need to do this in batches). Remove with tongs; set aside.

2 Add the onion, reduce the heat to medium and fry for 6-8 mins until softened, adding a splash of water if needed. Add the garlic, paprika and oregano and cook for 1-2 mins until fragrant. Tip in the potatoes; stir to coat.

3 Stir in the tomatoes, then fill the can twice with water and add to the pan. Season, bring to the boil, then simmer for 15 mins. Add the chicken and the pepper to the pan; cover and simmer for 15 mins or until the chicken and potatoes are cooked through.

4 Remove from the heat and stir in the olives, lemon zest and juice and most of the parsley, then use two forks to shred the chicken. Spoon 500g stew (and about 150ml liquid) into an airtight container for the Mediterranean chicken tart (right) and set aside to cool. Scatter the hot stew with the remaining parsley and serve with crusty bread, if you like.

Each serving contains Energy

1597kJ 383kcal 19%

Fat

Serves 6 Takes 30 mins Cost per serve £1.09 ½ red onion, thinly sliced into half moons 2 tbsp red wine vinegar 500g leftover Greek chicken stew (see recipe, left) 320g sheet reduced-fat puff pastry

Sugars

Salt

19g 4g 27% 21%

8g 9%

1.1g 18%

2 tbsp extra-virgin olive oil, plus a little for brushing 60g soft goat’s cheese ½ lemon, zested and juiced 10g fresh parsley, leaves picked and finely chopped 10g fresh dill, chopped 400g tin cannellini beans, drained and rinsed

1 Put the onion in a bowl and add the vinegar and a pinch of salt; set aside.

2 Use a slotted spoon to transfer the chicken and veg from the leftover stew to a bowl. Simmer the liquid in a saucepan for 2-3 mins over a mediumhigh heat until reduced and thickened. Chop larger pieces of chicken and potato into smaller pieces.

3 Meanwhile, preheat the oven to gas 7, 220°C, fan 200°C. Unroll the pastry, leaving it on its paper, and transfer to a baking tray. Score a 2cm border around the edges and prick the inside with a fork.

4 Spread the sauce onto the pastry, keeping it inside the border, then spoon over the chicken mix. Brush the edges with oil, crumble over the cheese, then bake for 18-20 mins until bubbling.

5 Whisk the remaining oil with the lemon zest, juice, most of the herbs and some seasoning.

Add to a bowl with the beans, drain the red onion and stir in. Serve alongside the tart, scattered with the remaining herbs.

Each serving contains Energy

Saturates

of the reference intake. See page 7.

Carbohydrate 25g Protein 26g Fibre 6g 1 of your 5-a-day; high in protein; source of vitamin C

18

M E D I T E RR A N E A N C H I C K E N TA R T

1326kJ 318kcal 16%

Saturates

Sugars

Salt

17g 6g 24% 30%

Fat

3g 4%

0.6g 10%

of the reference intake. See page 7.

Carbohydrate 27g Protein 12g Fibre 6g 1 of your 5-a-day; source of fibre; source of protein

RECIPES LINZI PUCINO PHOTOGRAPHY GARETH MORGANS FOOD STYLING ELLA TARN PROP STYLING JENNY IGGLEDEN

Dinner tonight

Hungry for more?

Available in selected stores.

Available at

£2.10

BE YOUR own £1.50

BARISTA

Clubcard Price

FEED YOUR YOU*

Serving suggestion

* Alpro Barista Almond and Barista Coconut are a source of calcium. Alpro Barista Oat is a source of vitamin D2. Calcium and vitamin D2 both contribute to the maintenance of normal bones. A varied, balanced diet and healthy lifestyle is recommended for good health.

Clubcard price valid 15.10.2025 - 04.11.2025 Clubcard/app required. While stocks last. Available in selected larger stores.

Available at

WEEKEND

COX APPLES

FIELD TO FORK Fresh thinking with autumn’s best produce

21

A P P L E & K A L E TA B B O U L E H Serves 6 Takes 40 mins Cost per serve £1.23

PICK OF THE CROP ‘A Cox is a wonderful mix of sweet and tart.

We hold off harvesting to give the fruit extra time to mature.’

Alison Browning, farm owner, Moatlands Farm, Kent

22

Rinse 150g bulgur wheat in cold water until the water runs clear. Make up 1 vegetable stock pot to 600ml in a saucepan, add the bulgur wheat and bring to a simmer. Cook over a very low heat for 15 mins, adding 100g finely shredded curly kale (tough stalks removed) for the last 2 mins. Tip into a bowl and leave to cool slightly. Stir in 4 finely chopped spring onions, ½ a deseeded and finely diced cucumber, 2 cored and finely diced Cox apples, 80g chopped walnut

Find more apple recipes on Tesco Real Food at tes.co/apples

pieces, an 80g pack pomegranate seeds, and the finely chopped leaves from a 30g pack fresh parsley and 15g fresh mint. In a small bowl, whisk together 1½ tsp Lebanese 7 spice, the juice of 1½ lemons, 3 tbsp olive oil and a pinch of sugar; season well. Pour over the tabbouleh and mix well to coat. Leftovers will keep in an airtight container in the fridge for 3-4 days.

Each serving contains Energy

1268kJ 305kcal 15%

Saturates

Sugars

Salt

18g 2g 25% 12%

Fat

8g 9%

0.8g 14%

of the reference intake. See page 7.

Carbohydrate 27g Protein 7g Fibre 6g 1 of your 5-a-day; high in unsaturated fat

WEEKEND

SPICED BAKED APPLES & T O F F E E S AU C E Serves 4 Takes 1 hr 10 mins Cost per serve £1.25 MAKE AHEAD Make the toffee sauce in advance and store in an airtight container in the fridge for up to 1 week. It will thicken when cooled and chilled. Reheat in 10 sec bursts in the microwave to loosen.

80g butter, plus extra for greasing 25g light brown soft sugar 2 cinnamon sticks 2 star anise 4 whole cloves 4 cardamom pods, lightly crushed ¼ tsp ground ginger ¼ tsp ground cinnamon 1 tbsp lemon juice 4 Cox apples, halved and cored with a melon baller or teaspoon 80g tofees, unwrapped 60ml single cream pinch of sea salt flakes vanilla ice cream, to serve (optional)

1 Preheat the oven to gas 5, 190°C, fan 170°C. Heat the butter and sugar in a small saucepan over a low heat to melt and dissolve. Stir in the spices; heat for 1 min or until fragrant and starting to brown and foam, then remove from the heat; stir in the lemon juice and a pinch of salt.

2 Grease a baking dish large enough to snugly fit the apple halves. Arrange the apples cut-side up, then spoon over the spiced butter, making sure some goes into the hollows. Cover with foil and bake for 50 mins. Remove the foil, baste with the butter and bake for another 10-15 mins or until tender and golden.

3 Meanwhile, make the sticky toffee sauce. Put the toffees and cream in a small saucepan over a low heat, stirring constantly, until the toffees have melted.

Remove from the heat, stir until smooth, then add a pinch of sea salt flakes.

4 Serve 2 apple halves per person with a scoop of vanilla ice cream, if you like, drizzled with the toffee sauce and the spiced butter from the baking dish.

Each serving contains Energy

1553kJ 374kcal 19%

Fat

Saturates

Sugars

Salt

25g 15g 27g 0.6g 35% 76% 30% 10%

of the reference intake. See page 7.

Carbohydrate 34g Protein 2g Fibre 5g

Cocviepre re

23

WEEKEND

MARIS PIPERS

25

Serves 4 Takes 1 hr 10 mins Cost per serve £2.01

PICK OF THE CROP ‘Our Maris Pipers are grown in the highest quality Boston silt soils for the brightest skin finish. They make the best roasties!’

Jonathan Priestley, farm manager, R Hardy Vegetables Ltd, Linconshire

26

Preheat the oven to gas 7, 220°C, fan 200°C. Peel 700g Maris Piper potatoes, cut into 4cm pieces and boil in a saucepan of water for 8 mins; drain and set aside to steam-dry for 5 mins. Meanwhile, put 3 tbsp rapeseed oil into a baking dish and heat in the oven for 5 mins. Return the potatoes to the pan and add 1 tsp each ground cumin and ground coriander and ½ tsp mixed spice; season and shake well to coat. Add to the hot oil in the baking dish, turning to coat, and roast for 45 mins, turning halfway, or until crispy.

After 30 mins, cook 240g jasmine rice to

Find more potato recipes on Tesco Real Food at tes.co/potatoes

pack instructions. Heat 1 tsp rapeseed oil in a wok over a medium heat; add a 180g jar massaman paste. Stir-fry for 3-4 mins until thickened, then stir in a 400ml tin light coconut milk and 250ml water. Bring to a simmer, then stir in a drained and rinsed 400g tin chickpeas, 150g broccoli forets and 200g halved fine beans. Cook for 6-7 mins or until tender; remove from the heat. Stir in the crispy potatoes.

Serve the curry with the rice, scattered with 15g chopped fresh coriander and 65g toasted chopped jumbo peanuts, with lime wedges for squeezing over.

Each serving contains Energy

3212kJ 765kcal 38%

Saturates

Sugars

Salt

28g 8g 40% 42%

Fat

8g 9%

0.8g 13%

of the reference intake. See page 7.

Carbohydrate 102g Protein 20g Fibre 14g

RECIPES BRYONY BOWIE PHOTOGRAPHY MOWIE KAY FOOD STYLING MIMA SINCLAIR PROP STYLING MORAG FARQUHAR

C RI S P Y ROA S T P O TAT O M A S S A M A N C U RRY

WEEKEND

SMASHED P O TAT O - C RU S T QUICHE Serves 8 Takes 1 hr 35 mins Cost per serve £1.08 2 tbsp olive oil, plus extra for greasing 750g Maris Piper potatoes, scrubbed and cut into 5cm pieces 500g pack leeks, sliced 2 garlic cloves, sliced 250g pack baby spinach 2 large eggs 200ml single cream 100ml milk 1 tsp Dijon mustard 15g fresh parsley, leaves fnely chopped 35g grated pecorino 200g pack reduced-fat salad cheese, crumbled

1 Preheat the oven to gas 6, 200°C, fan 180°C and grease a 25cm pie dish.

Boil the potatoes in a saucepan of water for 10-15 mins until tender. Drain well, pat dry and tip into the greased dish. Use the bottom of a ramekin or sturdy glass to crush the potatoes and form a base and sides, making sure there are no gaps. Brush all over with 1 tbsp oil, sprinkle over a pinch of salt, then bake for 35 mins or until crisp.

2 Meanwhile, heat the remaining 1 tbsp oil in a saucepan over a low-medium heat and cook the leeks for 15 mins, stirring occasionally. Add the garlic, cook for 2 mins, then add the spinach in handfuls and cook until wilted and bright green.

Remove from the heat; set aside to cool slightly.

3 Beat the eggs in a jug or bowl, then whisk in the cream, milk, mustard, most of the parsley and pecorino, half the salad cheese and some black pepper. Stir in the leek and spinach mixture, then pour into the potato base. Scatter with the remaining salad cheese, pecorino and parsley, then bake on the middle shelf for 30-35 mins until golden and set. Leave to cool for at least 20 mins before slicing.

Each serving contains Energy

1133kJ 271kcal 14%

Saturates

Sugars

Salt

15g 7g 22% 33%

Fat

4g 5%

0.8g 14%

of the reference intake. See page 7.

Carbohydrate 20g Protein 13g Fibre 4g

27

Savour every slice DISCOVER THE FULL RANGE IN THE FROZEN AISLE *Our pizza dough completes a special three-stage fermentation process in 24 hours.

Available in selected stores.

Available at

KNOW-HOW

GIVE IT A TW TWIRL WIR Charred pasta? It’s a thing! In spaghetti all’assassina, the pasta caramelises in a spicy tomato sauce for a moreish finish

WORDS LINZI PUCINO PHOTOGRAPHY TOBY SCOTT FOOD STYLING TROY WILLIS PROP STYLING MORAG FARQUHAR

T

u n ur

t! a e h e h t p

M A K E I T AT H O M E Stir together 1 tbsp tomato purée and 200ml boiling water per person with a pinch of salt. Soften crushed garlic and chilli in olive oil in a pan; add 125ml passata per person.

Stir in dried spaghetti and a ladle of the tomato water over a medium heat, letting the sauce reduce before adding more liquid.

Continue until the pasta is al dente and slightly charred, and the sauce is sticky.

29

Brewing Vinegar The Proper Way since 1794

Brewed For food Available in all stores.

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WEEKEND

Beef & mushroom pot pie p32

FREAKY FRIDAY Start your weekend of Halloween hosting with this spooky-inspired menu for grown-ups 31

BEEF & MUSHRO OM POT PIE Serves 6 freeze uncooked pie; defrost before baking Takes 3 hrs Cost per serve £2.82 2 x 400g packs diced beef 2 tbsp plain four 2 tbsp olive oil 1 onion, finely chopped 1 carrot, scrubbed and finely chopped

250g pack chestnut mushrooms, chopped 5g fresh thyme sprigs, leaves picked 500ml ale 2 tsp yeast extract 1 beef stock pot, made up to 300ml 1 egg, beaten 320g pack ready-rolled reduced-fat puff pastry 25g butter 2 x 200g packs Tesco Finest cavolo nero, tough stalks discarded, torn in half lengthways

1 Season the beef, then toss in the flour. Heat the oil in a lidded casserole dish over a medium heat, then brown the beef in batches for 5 mins, turning until evenly browned. Transfer to a plate.

2 Fry the onion and carrot in the empty casserole dish for 5 mins or until lightly golden. Add the mushrooms and thyme, cook for 5 mins, then stir in the ale, scraping up any bits from the bottom of the dish. Return the beef to the pan, cook for another 5 mins, then stir in 1 tsp yeast extract and the stock. Bring to a simmer, cover and cook over a low heat for 2 hrs.

3 Towards the end of the cooking time, preheat the oven to gas 6, 200°C, fan 180°C. When the meat is tender and beginning to fall apart, transfer everything to a 25cm pie dish.

4 Mix the remaining 1 tsp yeast extract with the egg.

Brush a little around the rim of the pie dish, then unroll the pastry and lay it over the top. Trim away the excess, then crimp the edges of the pie. Use a sharp knife to make 2 slits in the top of the pastry.

5 Use some of the pastry offcuts to cut out the word ‘BOO!’, if you like. Brush the pastry top all over with the yeast extract glaze, add the letters (if using), then brush again. Bake for 22-25 mins until dark golden and puffed up.

6 Meanwhile, melt the butter in a lidded saucepan over a medium heat. Add the cavolo nero with a splash of water and season. Cover and cook for 2 mins, then remove the lid and cook for another 1-2 mins until tender and the water has evaporated. Serve with the pie.

Each serving contains Energy

1703kJ 407kcal 20%

Saturates

Sugars

Salt

20g 8g 29% 41%

Fat

8g 8%

1.5g 24%

of the reference intake. See page 7.

Carbohydrate 19g Protein 35g Fibre 5g

T RU F F L E M A S H Serves 6 Takes 30 mins Cost per serve 47p

Peel 1.5kg Maris Piper potatoes, cut into 4cm chunks, then boil for 12-15 mins until tender.

Drain and leave to steam dry for 5 mins. Tip back into the pan and mash well until smooth. Add 75g Tesco Finest butter with truffle oil and 100ml milk; season, then beat with a wooden spoon until smooth and creamy. Serve alongside the pie.

Each serving contains Energy

1230kJ 293kcal 15%

Saturates

Sugars

Salt

11g 6g 16% 31%

Fat

2g 3%

0.3g 5%

of the reference intake. See page 7.

Carbohydrate 41g Protein 6g Fibre 4g

32

WEEKEND

Posh up pie with

truffl e

mas h

33

B L O O DY M A RI A C O C K TA I L Makes 6 Takes 10 mins Cost per drink £2.02 GET AHEAD Make the Bloody Maria cocktail a few hours ahead: store in the fridge until needed.

Mix 300ml tequila, 900ml tomato juice, 3 tsp hot sauce, 2 tsp Worcestershire sauce and the juice of 3 limes in a jug; set the juiced lime halves to one side. On a plate, mix 2 tsp crushed chillies and 2 tsp fne sea salt. Rub the juiced lime halves around the rim of 6 glasses, then dip the rims into the chilli salt to coat. Add a few ice cubes to each glass, then pour over the Bloody Maria.

Add a wedge of fresh lime to each glass to serve.

Each drink contains Energy

Fat

Saturates

Sugars

Salt

617kJ 148kcal 7%

0g 0%

0g 0%

7g 8%

2.0g 33%

of the reference intake. See page 7.

Carbohydrate 7g Protein 1g Fibre <1g

New 34

18+

way with tequila

WEEKEND

PUMPKIN S ’ M O RE S B I T E S Makes 12 Takes 1 hr 20 mins Cost per s’more 45p 1 small butternut squash or culinary pumpkin (about 700g), peeled, deseeded and chopped into 1-2cm cubes 1 tbsp vegetable oil 1 tsp ground cinnamon ½ tsp ground ginger ½ tsp mixed spice 5 tbsp maple syrup 1 egg, beaten

200g digestive biscuits 100g butter, melted 12 squares milk cooking chocolate 6 white marshmallows, halved widthways

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the squash or pumpkin on a baking tray and toss to coat in the oil. Cover with foil, then roast for 30 mins or until soft but not browned, tossing halfway through.

Leave to cool for 5 mins.

2 Transfer the roasted squash or pumpkin to a food processor with the spices, maple syrup and egg; blitz until smooth. Transfer to a bowl and set aside.

3 Line a 12-hole muffin tin with paper cases. Wipe out the food processor and blitz the biscuits to fine crumbs. Add the melted butter and pulse a few times to combine, then divide the mixture between the muffin cases, using your fingers to press it firmly into the base and halfway up the sides until tightly packed. Bake for 10 mins.

4 Spoon the pumpkin mixture over the biscuit bases, then cover with foil and bake for another 15 mins. Cool in the tin for a few mins and preheat the grill to high.

5 Top each s’mores bite with a square of chocolate, followed by a marshmallow half, then grill for 1½-2 mins until the marshmallows have melted a little. Leave to cool slightly in the tin for a few mins before removing the paper cases to serve.

Each s’more contains Energy

1017kJ 244kcal 12%

Fat

Saturates

Sugars

Salt

14g 7g 15g 0.2g 20% 35% 17% 3%

of the reference intake. See page 7.

Carbohydrate 26g Protein 3g Fibre 2g

35

WEEKEND

B L AC K F O RE S T & S L O E G I N C O M P O T E

Best of the board

Makes 450g Takes 20 mins plus cooling Cost per tbsp 16p

Stir a 500g pack frozen Black Forest fruit mix in a lidded saucepan with 60ml sloe gin and 20g caster sugar. Cover and cook over a medium-high heat for 15 mins or until softened and juicy. Remove the lid, sieve in 1 tbsp cornflour, then cook for 5 mins or until the compote has thickened slightly.

Squeeze in the juice from ½ lemon. Transfer to a bowl and leave to cool to room temperature before serving to accompany a cheeseboard.

Store leftovers in the fridge for up to 1 week.

Each tbsp contains Energy

Fat

Saturates

Sugars

Salt

75kJ 18kcal 1%

0g 0%

0g 0%

3g 3%

0g 0%

Smooth, creamy and mellow, this tangy Tesco Finest Aged Blue Stilton 215g, £3.60 (£1.67/100g), will hit the spot. Pair it with Tesco Finest Coastal Bite Cheddar Truckle 200g, £3 (£1.50/100g) – a strong, crumbly Cheddar with a salty hit. Original Breadsticks 125g, 55p

(44p/100g), wrapped in

Tesco Finest Parma Ham 78g, £3.90 (£5/100g), will prove a favourite, together with Tesco Finest Trio of Greek Olives 200g, £4 (£2/100g). And don’t forget the crackers – we love Tesco Finest Cracker Selection for Cheese 250g, £4.20 (£1.68/100g).

GIVE ME MORE! Scan this QR code to find more Halloween recipes, on Tesco Real Food.

36

18+

RECIPES ELSPETH ALLISON, LOUELLA BERRYMAN PHOTOGRAPHY TOBY SCOTT FOOD STYLING TROY WILLIS PROP STYLING JENNY IGGLEDEN

of the reference intake. See page 7.

Carbohydrate 3g Protein 0g Fibre 1g

*

Text to Win Buy any Princes Tuna 4 x 145g pack and Text PRINCES2, your full name & postcode to 60110 by 11:59pm on 04.11.25 Texts charged at your standard network rate.

Please retain receipt.

Internet access required for receipt upload. *T&Cs: Opens 00:00 30/9/25. Closes 11:59pm 4/11/25. UK 18+ only. 1 x Tier 1 prize, 4 x Tier 2 prizes. Winners randomly drawn. Tier 1: a 10-night trip to Mauritius, for 2 adults (18+) & up to 2 children under 16. Includes return economy direct/indirect flights from a UK international airport to Port Louis, Mauritius; return group airport-hotel transfers; 10 nights’ 4* hotel stay on an all-inclusive basis (excludes international brand drinks); £500 spending money (via BACS). Excludes domestic transfers, travel insurance, all other expenses.

Prize must be taken in 2026 & travel completed by 23/12/26. Travel is subject to availability & excludes over UK bank holidays. Tier 2: £500 paid via BACS. 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: Princes Group PLC. Administrator: Prizeology Limited.

Available in selected stores.

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ROSÉ ALL YEAR

No longer just for poolside sipping, rosé wine is showing up for cosy nights in and we’re here for it

O

nce upon a time, rosé had one job: be cold, pale and present at picnics. But things have changed. These days it’s popping up everywhere and being paired with everything from Friday-night curries to Sunday roasts. And it comes in every shade too, from light and refreshing to a rosé so rich you can almost sink your teeth into it.

We’ve moved on from rosé all day to rosé all year…

And it’s about time.

‘There is a trend towards chillable reds like Beaujolais, so hopefully that will lead to more of an acceptance of deep pink rosé’ Beth Kelly, Master of Wine and Tesco product development manager

While rosé wines are now going into trolleys well into autumn and winter, our tastes don’t shift much with the seasons. Provence-style and Pinot Grigio rosés remain the favourites, closely followed by sweeter classics like White Zinfandel.

If you fancy branching out from your usual pour, the Tesco rosé range has plenty to ofer. ‘There still seems to be a lot of perception that dark rosé equals sweet,’ says Beth Kelly, Tesco product development manager. Take Arbousset Tavel, £13, for example – it’s a deeperhued French rosé that’s dry 38

KNOW-HOW

Alcohol prices exclude Express stores and may differ in Scotland and Wales

MEDAL-WORTHY PINKS TO TRY RIGHT NOW

#TRENDING ORANGE WINE ‘Orange wine is a great bridge between white and red,’ says Beth.

‘It has more structure and texture than white wine, which makes it great with food.’ Made by fermenting white grapes with their skins on, orange wine has a golden hue and bags of personality. Tesco ofers two styles currently with plans to expand the range further.

Tesco Finest Sancerre Rosé, £18* A gold medalwinning Pinot Noir French rosé that’s elegant, crisp and lightly mineral, with a hint of strawberry.

Try it with smoked salmon or soft cheeses.

Tesco Finest English Rosé, £12.50* Blended by the award-winning Balfour Winery, this silver medal winner is light and fresh with red berry notes.

Tesco Finest Côtes de Gascogne Rosé, £7.50* A bronze medal winner with a crisp acidity and bright citrus and redcurrant character.

Spot on with Caesar salad or a goat’s cheese tart.

Lovely with grilled fsh or chicken, or an antipasti platter.

*

WORDS NATALIA SUTA PHOTOGRAPHY GARETH MORGANS PROP STYLING JENNY IGGLEDEN

and gutsy, but not remotely sweet. If you’re not ready to go bold, Tesco Finest Sancerre Rosé (see below) is a great in-betweener: a refined Pinot Noir-based option with a lovely mineral edge. For those after the breezy, sun-soaked profile without the Sancere price tag, Caves de Roches Méditerranée, £6.50, delivers bright fruit and a dry finish from just outside the Provençal postcode.

Whichever style you gravitate towards, part of the rosé appeal is just how well it pairs with food.

Perhaps that’s why it’s becoming such a yearround staple. After all, if it pairs with everything from gooey baked cheese to roasts, why ditch it in September? ‘Provence rosé and risotto are such a great match,’ says Beth, ‘while Tavel is great with shepherd’s pie, and pink Moscato with mince pies is a fun seasonal pairing.’

It turns out pink really does go with everything.

18+

39

Home comforts

Invite nature into your space with these autumn styling tips 40

A

utumn is awash with new interior trends to try, but one that’s standing out for us is anything that brings us closer to nature – especially as we look to spend more time indoors. Natural materials such as wood continue to hit all the right buttons, with caramel hues making for a warm, inviting space. Creating a tranquil retreat doesn’t have to mean a complete makeover; getting the look can be as easy as placing a wooden >

SHOPPING

Bring nature into your home through dark green accessories that tone easily with a neutral colour scheme

Far left Mango Wood ScallopEdged Bowl, £16 Below Fern-Embossed Serve Bowl, £10; Fern-Embossed Platter, £12; Fern-Embossed Jug, £12; Sienna Wine Glasses 2-pack, £7; Candlelight 2 in 1 Glass Candle Holders, £2.50 each All items available in selected stores

18+

41

SHOPPING

GET THE GLOW Nothing changes the feel of a home quite like lighting.

Experiment with these ideas.

KEEP IT LOW-LEVEL You might have heard interiors experts talking about switching off all overhead lights in favour of wall lights and table lamps.

While that might not always be achievable or practical, trying the trend in the corner of a living room or favouring a bedside lamp over the main light can give dramatic effects.

WARM THINGS UP Try switching bulbs. Now’s the time to go for warm over white light to create an instantly inviting feel to your home.

SHADOW PLAY Never underestimate the power of a flickering candle – it’s an inexpensive way to create a spa-like setting, casting comforting light and shade. Sit, read and relax.

serving platter, like the one on the previous page with its simple scalloped detail, on a coffee table.

Linen-look fabrics in tonal colours are great for bringing in soft pattern detail that can be carried through your home, while painterly-style leaf-embossed ceramics can transform a kitchen worktop, sideboard or dining table.

Tactile accessories like these are lovely to touch and can make the everyday feel special.

42

Above Harvest Sketch Cushion, £7; Jute Rug, £35 Right Ceramic Urn Table Lamp, £30; Pumpkin Candle, £4 All items available in selected stores

Available in all stores.

Available at

With a milk fat structure inspired by breastmilk Breastfeeding is best. Follow on milk should only be used as part of a mixed diet and not as breastmilk substitute before 6 months. Use on the advice of a healthcare professional. Contains Vitamin D to support the normal function of the immune system. All follow on milks are suitable in combination with breastfeeding. Aptamil Advanced Follow on milk contains anhydrous milk fat.

Available in the majority of stores.

Available at

WEEKEND

COFFEE CULTURE No brunch is complete without good coffee, and Amsterdam is known for brewing it thick, dark and strong, usually served with a little treat on the side.

Ontbijtkoek, a traditional spiced breakfast cake served with a thick layer of butter, is the perfect accompaniment.

DUTCH PANCAKES Pannenkoeken are traditional pancakes, similar to crêpes.

Serve them simply with syrup and butter or add stewed apples for a heartier start to the day.

Destination dinner

AMSTERDAM Go Dutch with leisurely brunches with friends – and lots of coffee – then check out our online recipe for bitterballen

WORDS LINZI PUCINO PHOTOGRAPHY GETTY IMAGES

DUTCH DELIGHTS Amsterdam is a city of bicycles and canals, as well as a lively food scene. Visit the Albert Cuyp Market to grab a stroopwafel (pictured top right) – or try some raw or brined herring to eat like a true local. Otherwise, find a city food stall offering crunchy fries smothered in mayonnaise (pictured right). The sauce is sweeter and fattier than the

Easy buys Get a taste of the Netherlandss at Tesco

BITE-SIZE BLISS

Grab a stroopwafel MORNINGS DONE RIGHT The feeling of gezelligheid is –or try raw a familiar term in Dutch and or brined translates to a sense of warmth and togetherness. Get herring to that cosy feeling by brunching like the Dutch do: fill the table eat like a with pancakes, waffles, eggs true local and plenty of smoked fish like mayo we’re used to – just the right fuel for sightseeing.

herring, mackerel or even eel.

8 Continental C Classic Sweet P Pancakes 5 500g, £3.20 (40p/each)

E Edam 3 300g, £3 (£1/100g) (

Finally, order some bitterballen, a savoury bar snack or canapé to go with your evening biertje (small beer). They’re crunchy deepfried balls filled with a meaty stew. Try our exclusive online recipe, which is made with tender beef in golden breadcrumbs. Eet smakelijk!

GIVE ME MORE!

Scan here to find our Bitterballen recipe, on Tesco Real Food.

Espresso F Freshly Ground C Coffee 227g, £ £3.30 (£1.45/100g) (

45

£7.10

DOUBLE CHURNED FOR A RICH & CREAMY TASTE

Clubcard price valid 24.09.2025-14.10.2025 Clubcard/app required. While stocks last. Available in the majority of larger stores.

£6 Clubcard Price

Available at

WEEKEND

COMFORT ZONE Good things come to those who wait. These feel-good family favourites are even better the next day

One-pan pork & sage lasagne p49 47

£1.70

£1.25 Clubcard Price

HIGH PROTEIN Feed your progress1 ¹Protein contributes to the maintenance and growth of muscle mass. Magnesium contributes to normal muscle function.

Magnesium and vitamin B9 contribute to the reduction of tiredness and fatigue. Enjoy as part of a balanced diet & healthy lifestyle.

Contains naturally occurring sugars.

Clubcard price valid 15.10.2025-04.11.2025 Clubcard/app required. While stocks last. Available in selected larger stores.

Available at

WEEKEND

Traditionally, lasagne should be served warm rather than hot, to allow more of the liquid in the sauce to be absorbed and the favours to shine – so don’t skip the 20 minutes of cooling after baking. It’s even better warmed up the next day… if you can wait that long!

O N E - PA N P O RK & S AG E L A S AG N E Serves 6 Takes 1 hr 45 mins plus cooling Cost per serve £1.59 COOK’S TIP

No casserole dish?

Cook the sausage mixture in a large saucepan, then layer up in a baking dish (at least 2.5ltr capacity). Cover with foil in place of a lid.

1 tbsp olive oil 1 large onion, finely chopped 600g Tesco Finest pork & caramelised red onion sausages, casings removed 3 garlic cloves, chopped 15 large fresh sage leaves, 10 finely chopped 2 tbsp tomato purée 400g tin chopped tomatoes 1 tsp crushed chillies (optional) 150g spinach, chopped 375g ricotta 35g Parmesan, grated 12-15 dried lasagne sheets

1 Heat the oil in a deep, lidded 22cm casserole dish over a medium-high heat; fry the onion for 8-10 mins, stirring regularly, until lightly golden. Add the sausages and cook for 5 mins, stirring and breaking up with a fork until lightly golden and a little rougher in texture than mince. Add the garlic, chopped sage and tomato purée, cook for 1 min, then stir in the chopped tomatoes, 200ml water, the crushed chillies (if using) and spinach. Cook for 2 mins until the spinach has wilted, then season. Remove from the heat and transfer two-thirds of the mixture to a bowl.

2 Preheat the oven to gas 6, 200°C, fan 180°C. Mix the ricotta, 30g Parmesan and a generous pinch of black pepper in a bowl. Place a single layer of lasagne sheets over the sausage ragu in the casserole dish (you may need to break them up to fill any gaps), then spoon over

a quarter of the ricotta mixture.

Repeat with two more layers of pasta, ricotta and sausage ragu, finishing with a final layer of the ricotta mix. Top with the whole sage leaves.

3 Sprinkle over the remaining Parmesan, then bake for 40 mins with the lid on. Remove the lid and bake for a further 15-20 mins until golden and bubbling. Leave to cool for 20 mins before serving. If cooking ahead, cool completely, then cover in clingfilm and keep in the fridge for up to 3 days.

Bring to room temperature before reheating until piping hot.

Each serving contains Energy

2370kJ 566kcal 28%

Fat

Saturates

Sugars

Salt

25g 10g 13g 1.4g 36% 51% 15% 24%

of the reference intake. See page 7.

Carbohydrate 56g Protein 27g Fibre 5g

49

You may already have realised that your curry always tastes that much better the next day. When given a bit of time in the fridge, the spices have more time to infuse into the dish. The same even happens in the freezer, giving you a deeper, more developed flavour.

L A M B RO G A N J O S H Serves 6 freeze curry only Takes 2 hrs 30 mins Cost per serve £4.74 2 tbsp vegetable oil or 30g ghee 1 large onion, finely chopped 4 garlic cloves, grated 5cm piece fresh ginger, peeled and grated 2 tsp mild or medium chilli powder 6 cardamom pods, seeds removed and crushed 1 cinnamon stick ¼ tsp asafoetida (optional) 4 x 300g packs diced lamb shoulder 3 tbsp tomato purée 150g natural yogurt, plus extra to serve (optional) 5g fresh coriander, chopped 3 x 250g packs microwave pilau rice, heated to pack instructions

1 Preheat the oven to gas 3, 170°C, fan 150°C. Heat the oil or ghee in a lidded ovenproof saucepan or casserole dish over a medium heat and fry the onion for 10-12 mins until soft and golden. Add the garlic, ginger and spices and cook, stirring constantly, for 2 mins. Stir in the lamb, coating in the spice mixture, then add the tomato purée and cook for 1 min.

2 Pour in 500ml water and bring to a gentle simmer. Cover, then transfer to the oven for 2 hrs.

Alternatively, continue to cook on the hob for the same amount of time, stirring regularly. If it’s not as thick as you’d like, reduce, uncovered, on the hob for 5-10 mins. Season and stir in the yogurt. Scatter with the chopped coriander and serve with the pilau rice and extra yogurt, if you like. Store the cooked curry in the fridge in an airtight container for up to 3 days. Gently reheat in a saucepan with the lid over a low to medium heat until piping hot.

Each serving contains Energy

2755kJ 659kcal 33%

Saturates

Sugars

Salt

33g 13g 47% 63%

Fat

6g 6%

1.3g 22%

of the reference intake. See page 7.

Carbohydrate 47g Protein 42g Fibre 5g

WEEKEND

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win

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51

SPINE-CHILLING REFRESHMENT. SCAN FOR A CHANCE TO WIN A SPOOKY NIGHT IN

£100 TESCO GIFT CARDS, PROJECTORS & MORE

Promoter: Heineken UK Limited Edinburgh EH2 2BD. Full Ts&Cs at https://uk.strongbow.com/halloween/terms. UK, CI & IOM residents aged 18+. Mobile and internet access required. Scan the QR code (enter name, DOB, email & mobile) after 0.01am on 01.10.25 & before 23:59 on 04.11.25. Max 1 entry per person, per day. Max 1 prize per person. 10 Night In Bundles to be won:- includes popcorn machine, projector, £100 Tesco gift card & £50 Netflix gift card.

Available in the majority of stores.

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WEEKEND

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Chocolate & beetroot loaf cake p54

53

WEEKEND

C H O C O L AT E & BEETROOT LOAF CAKE Serves 14 freeze undecorated cake only Takes 1 hr 15 mins plus cooling Cost per serve 76p MAKE AHEAD Wrap the cooled cake, uniced, in clingfilm and store in an airtight container for up to 3 days. Or ice, then store in the fridge for up to 4 days.

200ml sunflower oil, plus extra for greasing 200g cooked beetroot (from a 500g pack), chopped

1 Preheat the oven to gas 4, 180°C, fan 160°C; grease and line a 900g loaf tin with nonstick baking paper. Purée the beetroot in a food processor or with a stick blender; set aside. Melt the chocolate in a heatproof bowl in the microwave in 30 sec 100g Tesco Finest bursts for 1-2 mins or until melted. Cool for 5 mins.

75% dark chocolate 2 Put the sugar, oil, eggs and vanilla in a mixing 200g caster sugar bowl and whisk with an electric whisk for 2 mins 3 eggs, lightly beaten until well combined and the sugar isn’t as grainy, 2 tsp vanilla extract then stir in the chocolate and blitzed beetroot 170g plain flour until combined. In a separate bowl, sift together 100g ground almonds the flour, ground almonds, cocoa and baking 30g cocoa powder powder, then briefly whisk into the wet ingredients 1½ tsp baking powder until just combined. Spoon into the prepared tin, For the drizzle level, then bake for 1 hr or until a knife inserted in 150g pack blackberries, the centre comes out clean. Leave to cool in the halved tin for 20 mins, then transfer the cake in the paper 50g cooked beetroot, to a wire rack to cool completely. chopped 3 Meanwhile, make the drizzle. Put 125g blackberries, 2 fresh thyme sprigs, plus the beetroot, thyme (if using) and sugar in a medium extra to serve (optional) saucepan, set over a medium-high heat and 70g caster sugar simmer, stirring regularly, for 5-7 mins until the For the icing liquid has thickened. Discard the thyme sprigs and 250g tub mascarpone push everything else through a fine sieve into a 50g icing sugar bowl. Leave to cool completely. ½ tsp vanilla extract 4 To make the icing, whisk the mascarpone, icing sugar and vanilla in a mixing bowl for 1-2 mins until thick enough to hold its shape, then swirl over the cooled cake. Drizzle over the blackberry and beetroot sauce and top with the remaining blackberries and extra thyme sprigs, if you like.

Each serving contains Energy

1951kJ 468kcal 23%

Fat

Saturates

Sugars

Salt

31g 10g 27g 0.2g 44% 49% 30% 4%

of the reference intake. See page 7.

Carbohydrate 39g Protein 7g Fibre 4g

54

RECIPES ELLA TARN PHOTOGRAPHY KRIS KIRKHAM FOOD STYLING KATY GREENWOOD PROP STYLING DAVINA PERKINS

The beetroot in this keeps the sponge moist over time, so it dries out much more slowly than other cakes. The chocolate flavour also gets stronger the next day as the flavours mature.

JUICE F

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ELF THE MUSICAL OR THE WICKED WIZARD OF OZ AT A VENUE AND DATE OF YOUR CHOICE*

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Clubcard price valid 24.09.2025 - 17.02.2026 Clubcard/app required. While stocks last. Available in the majority of larger stores.

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WEEKEND

Spark some joy Saveate the d

Made to celebrate or just because, Seema’s Diwali bake is a sweet delight

Diwali is on 20 October

Chai & saffron tres leches cake p58 57

SEEMA PANKHANIA (@seemagetsbaked) is a chef and food writer.

She shares how she celebrates Diwali.

‘My mum is the inspiration behind my cooking and we always spend Diwali at her house. We have lots of family and friends over for a big meal, and I help her with the food. Sometimes, I make a dessert that’s a fusion of something else I’ve had with Indian flavours, like this chai and saffron tres leches cake.

Sweets are a big part of Diwali celebrations – we have a phrase that means ‘make your mouth sweet’ and when someone comes to the house, you give them something sweet to bring them joy. My mum makes gulab jamun, balls of deep-fried dough that are then soaked in cardamom and rose-flavoured sugary syrup, and kheer, a rice pudding that’s eaten warm or cold. As Diwali is the festival of lights, we light lots of lamps, candles and tealights, but the main event is fireworks.’

C H A I & S A F F RO N T RE S L E C H E S C A K E Serves 12 Takes 1 hr 40 mins plus cooling and overnight resting Cost per serve 70p butter, for greasing 185g plain four 2 tsp baking powder 1 tsp fine salt 3 large eggs 200g granulated sugar 120ml milk For the soaking liquid 410g tin evaporated milk 250ml milk 8 English breakfast tea bags 20 cardamom pods, whole pods crushed 1 tsp ground cinnamon 1 tsp coarsely ground black pepper 1 thumb-sized piece fresh ginger, grated 397g tin sweetened condensed milk 300ml pot whipping cream For the saffron topping 1 large pinch saffron, finely ground in a pestle and mortar 1 ice cube 300ml pot whipping cream 2 tbsp icing sugar 1 orange, zested (optional) few pistachios, chopped

1 Preheat the oven to gas 6, 200°C, fan 180°C and grease a deep 23 x 30cm baking tray. Sift together the flour, baking powder and salt and set aside.

2 Add the eggs and sugar to a mixing bowl and whisk on high with an electric whisk for 10 mins or until pale, thick and tripled in volume. Reduce the speed to low and gradually alternate adding the flour mixture and milk, a little at a time, until just combined. Pour into the tray, then bake for 25-30 mins or until a skewer inserted in the centre comes out clean.

Leave to cool in the tray for 30 mins.

3 Meanwhile, make the soaking liquid. Put the evaporated milk, milk, tea bags, spices and ginger in a lidded saucepan and bring to a simmer over a medium heat with the lid ajar. Simmer for 20 mins, keeping an eye on it to make sure it doesn’t boil over.

Remove from the heat, leave to cool completely then strain and measure out the liquid. You should have 400ml; top up with water if needed. Mix in the condensed milk and cream and set aside.

4 Use a chopstick to poke holes all over the surface of the cake, then slowly pour over the chai milk, allowing it to be absorbed. Cover with clingfilm, transfer to the fridge and leave to soak overnight.

5 To serve, put the saffron in a bowl with an ice cube. Let the ice cube melt to release the flavour from the saffron, then add to a bowl with the cream and icing sugar and whisk to soft peaks. Spread over the soaked cake and scatter with orange zest, if you like, and chopped pistachios before serving the cake chilled*.

Each serving contains Energy

2200kJ 526kcal 26%

Fat

Saturates

Sugars

Salt

28g 17g 45g 1.0g 40% 86% 50% 17%

of the reference intake. See page 7.

Carbohydrate 57g Protein 11g Fibre 1g

58

RECIPE SEEMA PANKHANIA PHOTOGRAPHY MOWIE KAY SEEMA’S PORTRAIT JESSE JENKINS FOOD STYLING TROY WILLIS PROP STYLING LUIS PERAL * We recommend this recipe for a special occasion or treat, as part of a balanced diet

WEEKEND

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Get-ahead

Christmas ’Tis the season to start planning! So check out our make-ahead recipes and Lauren’s best buys for the season

or those who find joy in getting ahead – early-bird planners, you know who you are! – you might already be thinking ahead to Christmas.

For me, this is the fun bit! I love planning all the delicious food I want to fit into the holidays, and start by making a wish list for the big day. This year I’m trying to balance out the things I’ll buy against things to make, because I’ve learnt I’m not a superhero - and there are some incredible items in the Tesco Festive Food to Order range I’ve had a sneaky taste of (see my star picks on p63).

Meanwhile, give these get-ahead recipes a go.’

‘F

‘Balance out the things you buy with the things you make’ Lauren Rose-Smith, Content director, print

60

Get savvy with time and space Worried about oven space at Christmas? Forget juggling dishes by roasting this sticky glazed ham now and freezing, all ready to pull out on Boxing Day.

C R A N B E RRY & GINGER GLAZED HAM Serves 12 Takes 3 hrs 45 mins Cost per serve £1.40 GET AHEAD To freeze, leave to cool completely, then freeze, uncovered, for 1 hr to firm up the glaze. Once less sticky, wrap tightly in clingfilm and foil, transfer to a freezer bag and freeze for up to 3 months.

Thaw in the fridge overnight; eat cold or reheat gently, covered with foil to prevent the meat drying out.

2kg boneless gammon joint 2ltrs ginger beer 1 onion, quartered 2 clementines, halved 6 cloves 2 bay leaves 200g cranberry, pear & ginger chutney (see recipe, p62) 1 tbsp English mustard

1 Put the gammon in a lidded saucepan, pour over the ginger beer and add the onion, clementines, cloves and bay leaves.

If needed, top up with just enough water to cover the gammon. Bring to a gentle simmer, then cover and cook over a low heat for 2½ hrs or until very tender, topping up with more water if needed.

2 Meanwhile, blitz the chutney with the mustard in a food processor or with a stick blender to a smooth purée.

3 Preheat the oven to gas 4, 180°C, fan 160°C. Drain the gammon, reserving the clementine halves, but discarding the other flavourings. Leave to cool for 10 mins or until cool enough to handle, then carefully slice off the rind leaving a thin layer of fat about 5mm-1cm thick.

Score a diamond pattern into the fat, then transfer to a roasting tin, along with the clementine halves.

4 Brush half the chutney glaze all over the gammon, then bake for 20 mins. Brush again with the remaining glaze and roast for another 25 mins, covering with foil if it begins to darken too quickly. Leave to rest, covered loosely with foil, for 10-15 mins before serving warm or cold with the clementine halves squeezed over.

Leftovers will keep in an airtight container in the fridge for up to 3 days.

Each serving contains Energy

1525kJ 367kcal 18%

Saturates

Sugars

Salt

24g 6g 35% 32%

Fat

8g 9%

5g 83%

of the reference intake. See page 7.

Carbohydrate 9g Protein 27g Fibre 2g

WEEKEND

Cranberr y & ginger glazed ham

61

Make it today, thank yourself later 1 Put all the ingredients except the pears This versatile chutney gets even better as it ages and matures. Make a batch now for the perfect accompaniment to your festive cheeseboard.

C R A N B E RRY, PEAR & GINGER CHUTNEY Makes 1.1kg (about 3 jars) Takes 1 hr 30 mins Cost per tbsp 10p 2 onions, finely chopped 25g fresh ginger, peeled and grated 125ml cider vinegar 200g caster sugar

2 garlic cloves, chopped ½ tsp each ground cinnamon, ground coriander and allspice ½ tsp salt 1 orange, zested 100g dried cranberries 950g pears (about 6), peeled, cored and diced into 2cm pieces 150g fresh or frozen cranberries or blackberries

and fresh or frozen cranberries in a saucepan. Bring to a simmer. Cook over a low heat for 10 mins or until the sugar has dissolved. Add the pears; cook for 30 mins, stirring occasionally.

2 Stir through the cranberries, then cook for another 30 mins or until the mixture has the consistency of thick jam.

3 Spoon into sterilised jars* and seal tightly; leave to cool completely before labelling.

If possible, set aside for at least 2 weeks before using to let the flavours develop.

Store unopened jars in a cool, dark place for up to 6 months. Once opened, keep in the fridge and use within 2 months.

Each serving (1 tbsp) contains Energy

Fat

Saturates

112kJ 27kcal 1%

0g 0%

0g 0%

Sugars

Salt

6g <0.1g 6% 1%

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

of the reference intake. See page 7.

Carbohydrate 6g Protein 0g Fibre 1g

62

WEEKEND

Lauren’s top buys ‘We’re all about making the big day easy. Here’s what’s on my wish list from Tesco’s Festive Food to Order.’

1. For super sides Crispy roasties are a must, but if like my family you want more potatoes on your plate, Tesco Chef’s Collection Finest Potato & Three Cheese Pavé with Caramelised Onions 620g, £9 (£1.45/100g), is a must.

WORDS LAUREN ROSE-SMITH RECIPES MIMA SINCLAIR PHOTOGRAPHY MOWIE KAY FOOD STYLING TROY WILLIS PROP STYLING LUIS PERAL *Clubcard/app required. Tesco Festive Food to Order is available from 4 November to 14 December for Delivery Saver customers and from 11 November to 14 December for Non-Delivery Saver customers. Products available while stocks last

2. For veggie guests Want to pull out the stops for non-meat eaters but don’t want to add hugely to your to-do list? This centrepiece is great: Tesco Finest Chef’s Collection Feta, Spinach & Celeriac Spanakopita with Hot Honey Drizzle 1kg, £20.

1

2

3

4

3. For party starters Bufets aren’t complete without a sausage roll.

Make yours more festive with Tesco Finest Pork, Smoked Bacon & Maple Sausage Roll Wreath 580g, regular price £9 (£1.55/100g); Clubcard price* £8 (£1.38/100g).

4. For dessert lovers Cheesecake is a winner, and these mini tree versions are fab: Tesco Finest Belgian Chocolate Snowy Trees 280g (serves 4), regular price £12 (£4.29/100g); Clubcard price* £10 (£3.57/100g).

For menu planning ideas that combine recipes and bought dishes, and wine pairing suggestions, try our Festive Menu Planner tool. Turn to p65 to find out more

SHOP THE RANGE Scan this QR code to browse the full Festive Food to Order range.

63

Available in the majority of stores.

Available at

KNOW-HOW

Planmenu your

festive

Get ahead this Christmas and create the best menu with the online Festive Menu Planner

Plan • SELECT your budget and dietary requirements

• CHOOSE your favourite festive recipes

• MIX AND MATCH recipes with products from Tesco’s Festive Food to Order range, and view wine-match suggestions

Shop

Make

• SAVE your personalised menu to share with family and friends

• ADD all the ingredients and products you need straight to your basket GIVE ME MORE! Scan this QR code to get started with the Festive Menu Planner.

65

SCAN HERE TO ENTER

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KNOW-HOW

EVERY LAST BIT Keep a lid on food waste with these top tips, root-to-stem recipes and best buys PERFECT PRODUCE AT HOME If your basket is bulging with fresh fruit and veg, you need to know how to store it to keep it fresh for as long as possible. No one wants soggy lettuce leaves! Some produce release gases such as ethylene, which can speed up the ripening process – not always good if you want your fruit to last all week.

Follow our tips to help your produce last longer and go further.

BRASSICA BASICS Caulifower and broccoli are happiest kept in the fridge with plenty of room for the air to circulate. Don’t wrap or cover them.

THE BERRY BEST Store berries in a single layer in an airtight container lined with kitchen paper to help them stay plump and juicy for longer – only wash right before you’re going to use them to help stop them going soggy. Berries also freeze brilliantly: open-freeze on a tray before transferring to bags for easy storage.

LONELY ONIONS These root veggies produce ethylene, so are best stored away from fellow ethylene releasers (such as potatoes), in a cool, dry place.

BAG IT UP Salad leaves are known for going soggy, but you can help prevent this by adding a sheet or two of kitchen paper to the bag once opened

to absorb any moisture. Only wash when you’re ready to use them too.

HYDRATION STATIONS Asparagus and herbs benefit from staying hydrated – wrap stems in wet kitchen paper, then pop them into jars in the fridge. Top up with a splash of water if they go limp.

AVOCADOS WITH ATTITUDE Getting your avocado ripeness timing just

right can be difficult, but did you know if you store them in a paper bag next to your bananas they’ll ripen quicker?

Perfect for when you want a speedy avocado toast snack.

RIPE AND READY Stone fruits can ripen pretty quickly so, if you need some of them to last a little longer, store them in the fridge to slow down the process.

67

You don’t have to peel pumpkin or squash – meaning not only are you reducing food waste, you’re also saving time. And save the seeds: toss with olive oil and spices, then roast and use as a snack or soup topper.

G O C H U JA N G PUMPKIN WEDGES Serves 6 as a side Takes 1 hr 10 mins Cost per serve 59p

NEWSFLASH: RIPEN-AT-HOME BANANAS

Source: wrap.ngo/resources/report/uk-food-waste-food-surplus-key-facts

It’s nearing the end of the week and yet again you’re staring at a bunch of brown bananas. A WRAP report shows that UK households throw away 970,00 bananas a day* and, while there are lots of things you can do with overripe bananas (banoffee pie, banana bread, smoothies…), sometimes you just want a snack that won’t go mushy in your bag.

Tesco Ripen At Home Bananas are green bananas that can ripen within four to five days, so should last longer compared to Tesco readyripened loose bananas. Tesco banana buyer Dan Bentley says, ‘We know bananas can ripen quickly, so we hope that by offering customers an option with a longer shelf-life, it will cut down on wasted bananas at home.’ Tesco has also been using alternative methods to transport and store bananas, with ‘hammock’ devices that help prevent bruising.

‘We hope by offering customers a longer shelf-life option for bananas, it can help them cut down on wastage at home’

*

Dan Bentley, Tesco banana buyer 68

1kg culinary pumpkin or butternut squash, cut into wedges, seeds reserved 1 tbsp rapeseed or vegetable oil 3 tbsp gochujang, plus 1 tsp 1½ tbsp clear honey 1 tbsp reduced-salt soy sauce 100g mayonnaise ½ lime, juiced 3 spring onions, sliced 5g fresh chives, chopped

1 Preheat the oven to gas 6, 200°C, fan 180°C. Wash the pumpkin seeds and pat dry with kitchen paper. Add to a baking tray along with the pumpkin wedges and oil; season and toss to coat. Roast for 25 mins.

2 Mix together 3 tbsp gochujang, the honey and soy sauce, then brush half the mixture over the pumpkin. Return to the oven for 20-25 mins, brushing once more with the remaining mixture halfway through, until crisp and golden.

3 Mix the remaining 1 tsp gochujang with the mayonnaise and lime juice in a small bowl. Transfer the pumpkin wedges to a platter and scatter with the toasted seeds, spring onions and chives. Serve with the mayo for dipping.

Each serving contains Energy

Fat

Saturates

1327kJ 318kcal 16%

18g 26%

2g 9%

Sugars

Salt

21g 1g 23% 16%

of the reference intake. See page 7.

Carbohydrate 30g Protein 5g Fibre 5g 1 of your 5-a-day; high in vitamin A; high in vitamin E; source of fibre and vitamin C

KNOW-HOW

ROOT TO STEM SAVINGS

No

sh a need t u q o peel the s

There are plenty of ways you can avoid throwing peelings, stalks and other trimmings in the bin. Slice broccoli stalks into crudités (perfect for homemade houmous) or grate them into salads.

For a cracking snack, air-fry the leftover chicken skin from the recipe on p70 to make crackling-like crisps. Veggie peelings are a great way to flavour stock too: keep a reusable bag in the freezer to throw in leek tops, onion skins, celery trimmings and carrot peel to add to your next batch. Finally, don’t bin those cauliflower leaves: roast them with oil and seasoning until golden and toss through grains or pasta.

69

KNOW-HOW

Chicken gravy is a great way to put the whole roast bird to good use – and save you money while you’re at it. This recipe is versatile too; see ‘more ways to use it’, below.

RE A L LY G O O D C H I C K E N G R AV Y Serves 6-8 (makes 900ml) Takes 1 hr 40 mins Cost per serve 90p COOK’S TIP For a quicker gravy with a less intense favour, skip step 1; add everything to a saucepan with the oil.

Cook for 10 mins, then continue from step 2.

1 chicken carcass (from a 1.9kg roasted chicken), skin discarded 2 tbsp vegetable oil 2 carrots, scrubbed and roughly chopped 2 celery sticks, chopped 1 onion, cut into wedges 2 bay leaves 2 fresh thyme sprigs 1 tsp whole peppercorns 70g plain flour 75ml white wine (optional)

WORDS LINZI PUCINO RECIPES HANNAH YEADON PHOTOGRAPHY TOBY SCOTT FOOD STYLING TROY WILLIS PROP STYLING MORAG FARQUHAR

1 Preheat the oven to gas 6, 200°C, fan 180°C. Break the chicken carcass into smaller pieces and add to a high-sided roasting tray with the oil, vegetables, bay, thyme and peppercorns. Roast for 45 mins, stirring after 30 mins, until everything is golden and charred at the edges.

2 Stir in the four to coat well, then spoon everything into a saucepan set over a low heat.

Slowly stir in the wine, if using (or 75ml boiling water), followed by another 200ml boiling water, so the four dissolves into a smooth paste. Pour in another 1.3ltrs boiling water and stir well.

3 Bring to a gentle boil, then simmer over a low heat for 30 mins, stirring occasionally, or until reduced and thickened. Pour through a sieve into a clean pan, using the back of a spoon to remove as much liquid as possible from the chicken and roast veg. Season before pouring into a jug to serve.

Each serving (8) contains Energy

Fat

Saturates

Sugars

Salt

393kJ 95kcal 5%

5g 6%

1g 3%

3g 3%

0.1g 2%

of the reference intake. See page 7.

Carbohydrate 10g Protein 2g Fibre 2g High in vitamin A; source of fibre; source of vitamin B6

70

More ways to use it Turn it into stock Loosen with 100ml water for every 300ml gravy, then use in place of your usual stock for risotto, soups and stews.

Make a chicken pie sauce Stir through shredded chicken and green veg with a little wholegrain mustard and a squeeze of lemon juice, loosening with a little water if needed. Top with mash or pastry, then bake for an easy dinner.

GIVE ME MORE! Find more thrifty recipes to use up leftovers, on Tesco Real Food.

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TESCO PROMOTION

GO THE

EXTRA MILE Dark evenings and icy, wet weather can make driving tricky. Get about safely on the road with these top tips

2

SHINING EXAMPLE With nights drawing in earlier, you’ll be using your headlights more. Check they’re all working properly before setting off and give the glass a clean. Use your fog lights when there’s especially poor visibility and make sure to turn them off when conditions improve so you don’t dazzle other drivers.

3

TREAD CAREFULLY Check the condition of your tyres ahead of winter – the legal tread depth is a minimum of 1.6mm across the central threequarters of the tyre. Make sure you replace them before you reach this limit, as tyres in poor condition can significantly increase stopping time and distance.

72

4

SLOW AND STEADY Whether it’s ice, rain or fog, take your time and slow down.

Brake gradually and keep a big gap between you and the vehicle in front, as stopping distances can be up to 10 times longer in poor weather. Use main roads where you can, as they are more likely to be gritted and well lit.

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ARE YOU COVERED? Make sure your insurance and MOT are valid and up to date so you’re fully covered if there’s an accident. Did you know Clubcard members can save money on their car insurance with Clubcard prices?

Tesco Car Insurance policies include a courtesy car, 90-day EU cover and access to its UK-based accident helpline seven days a week. You can also add RAC breakdown cover, so you won’t be caught out if you break down.

BONUS POINTS To celebrate 30 years of Clubcard rewards, Tesco Insurance is giving 3,000 points to all Clubcard members who buy or renew a Gold Car Insurance Policy direct by 6 November 2025*.

Scan the QR code below to learn more.

GIVE ME MORE! Scan this QR code to find out more about the many benefits of Tesco Car Insurance.

PHOTOGRAPHY PAVEL BABIC, GETTY IMAGES *3,000 Clubcard points for Clubcard members who buy Gold Car Insurance direct by 6 November 2025, Clubcard required. Ts&Cs apply (see tescoinsurance.com/car-insurance).

Monetary limits, excesses and exclusions apply. Breakdown Cover is underwritten by RAC Insurance Ltd

1

WINDSCREEN WIPEOUT Allow yourself extra time before setting off to clear frost and condensation from your windows, so you can see the road fully. Make sure you’re topped up on screen wash that works in cold temperatures.

If your wiper blades are leaving smears, you might need to replace them to avoid glare from headlights.

Make Every Meal a Hit!

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at yours restaurant favourites [for 1] no artificial colours or flavours

find in the chilled ready meals aisle

Available in selected larger stores.

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EVERYDAY

5 £25 FOR

F ive reader-approved recipes to see your family through the week

Tried it, liked it Becky is a full-time teaching assistant from Leicester and lives with her husband and their 13-year-old son. She says, ‘I’m always looking to introduce our son to new ingredients, while staying within a budget and keeping our food costs down.’

‘You can barely order a takeaway for £25, so we’ll be doing these meal plans regularly!’

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

75

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EVERYDAY

S P E E DY S A RD I N E F L AT B RE A D P I Z Z A S Serves 4 Takes 25 mins 400g self-raising flour, plus extra for dusting 400g low-fat yogurt 2 x 120g tins sardines in tomato sauce 1 red onion, sliced 1 red pepper, sliced 210g pack mozzarella, drained and torn ½ lemon, juiced ½ cucumber, cut into half moons 100g iceberg lettuce 10g fresh basil, leaves picked

HAM & EGG F RI E D RI C E Serves 4 Takes 20 mins 200g long-grain rice 4 eggs 3 tbsp reduced-salt soy sauce 2 tbsp vegetable oil 2 red onions, finely chopped 1 red pepper, finely chopped 300g tin garden peas, drained and rinsed 125g pack cooked ham slices, cut into 1cm chunks 10g fresh coriander, finely chopped 1 red chilli, thinly sliced

‘On the table in less than 25 minutes – the perfect midweek meal’

1 Cook the rice to pack instructions. Drain and set aside.

2 Meanwhile, whisk together the eggs and 1 tbsp soy sauce to combine. Heat 1 tbsp oil in a frying pan over a medium-high heat, then cook the eggs for 2-3 mins, gently folding the eggs back on themselves until set.

Transfer to a bowl and set aside.

3 Heat the remaining 1 tbsp oil in the pan over a medium heat and cook the onions and pepper for 5 mins or until starting to soften, stirring frequently. Mix in the cooked rice, peas and ham and cook for 1-2 mins, tossing frequently, until piping hot.

Drizzle over the remaining soy sauce, then stir through the eggs, breaking them up into smaller chunks. Scatter with the coriander and chilli to serve.

‘I worried my son didn’t like sardines, but he went back for seconds!’

1 Preheat the oven to gas 9, 240°C, fan 220°C and place 2 baking trays inside to heat up.

2 Mix the flour and yogurt in a bowl to make a smooth dough. Tip onto a lightly floured surface, divide into 4 even pieces (about 200g each) and knead into smooth balls. Roll out each into a 20cm circle about 1cm thick.

3 Mash the sardines into their sauce to achieve a rough texture. Working in batches, if needed, slide the dough onto the preheated trays and smooth over the sardines, leaving a 1-2cm border. Top with the red onion, pepper and mozzarella, then bake for 10-12 mins until lightly golden and the cheese has melted.

4 Meanwhile, toss together the lemon juice, cucumber and lettuce with some black pepper. Scatter the basil over the flatbreads and serve with the salad.

Each serving contains Energy

2692kJ 640kcal 32%

Fat

Saturates

Sugars

Salt

18g 9g 11g 1.7g 25% 43% 12% 28%

of the reference intake. See page 7.

Carbohydrate 84g Protein 33g Fibre 6g

Each serving contains Energy

1645kJ 391kcal 20%

Saturates

Sugars

Salt

14g 2g 20% 12%

Fat

8g 9%

1.7g 29%

of the reference intake. See page 7.

Carbohydrate 46g Protein 19g Fibre 5g 1 of your 5-a-day; source of protein; source of vitamin C; source of vitamin B12

77

SLUG

C H I C K E N KO F TA P I T TA S Serves 4 freeze uncooked koftas only Takes 45 mins

ROA S T E D B U T T E RN U T S Q UA S H & C O RN F RI T TATA Serves 4 freeze cooked frittata only Takes 50 mins 500g pack frozen butternut squash chunks 2 large garlic cloves, crushed 2 red onions, cut into 2cm chunks 1 green pepper, cut into 2cm chunks 100g frozen sweetcorn 1 tbsp vegetable oil 8 eggs 20g fresh basil, most finely chopped 1 lemon, zested, half juiced 150g cherry tomatoes, halved 100g iceberg lettuce

1 Preheat the oven to gas 7, 220°C, fan 200°C. Line an ovenproof pan or baking tray (about 26cm) with baking paper so it overhangs the edges.

2 Toss the squash, garlic, onions, pepper, sweetcorn and oil together in the lined pan. Arrange in a single layer, then roast for 30-35 mins, tossing occasionally, until the squash is tender and lightly charred.

3 Using a stick blender, briefly blitz the eggs, basil and lemon zest until pale green with small pieces of basil in. Pour over the roasted veg, then bake for 10-12 mins until golden and set.

4 Meanwhile, toss the lemon juice, tomatoes and lettuce leaves together. Serve alongside the frittata.

Each serving contains Energy

1379kJ 329kcal 16%

Fat

Saturates

Sugars

Salt

15g 3g 18g 0.6g 21% 17% 20% 11%

of the reference intake. See page 7.

Carbohydrate 28g Protein 19g Fibre 6g 2 of your 5-a-day; high in protein; high in vitamin A; high in vitamin B12

‘You could easily describe this as a one-pot wonder. There are so many great vegetables in this dish!’

78

2 red onions, 1 thinly sliced, 1 grated 2 lemons, zested and juiced 2 tbsp vegetable oil, plus extra for greasing 200g frozen sweetcorn 100g cherry tomatoes, quartered 1 red chilli, deseeded and finely chopped 10g fresh coriander, finely chopped 3 large garlic cloves, crushed 500g pack 5% fat chicken mince ½ cucumber, coarsely grated 100g low-fat natural yogurt 4 wholemeal pitta breads, toasted and split

1 Preheat the grill to high. Toss the sliced onions with half the lemon juice and a pinch of salt; pickle for 30 mins before draining.

2 Meanwhile, heat 1 tbsp oil in a frying pan over a high heat. Cook the sweetcorn for 8-10 mins until lightly charred. Cool in a bowl, then mix in half the remaining lemon juice, the tomatoes, half the chilli and coriander.

3 Mix half the lemon zest, the grated onion, 2½ garlic cloves, mince and the remaining chilli and coriander until combined.

Shape into 12 even koftas; roughly 10cm long. Transfer to a lightly greased baking tray; drizzle with the remaining oil and grill for 10-12 mins, draining halfway through, until golden and cooked through.

4 Mix together the cucumber, remaining garlic, lemon zest and juice, and all of the yogurt. Divide among the pittas before adding the koftas, pickled onion and sweetcorn salsa.

Each serving contains Energy

1894kJ 452kcal 23%

Fat

Saturates

Sugars

Salt

17g 3g 10g 0.7g 24% 14% 11% 11%

of the reference intake. See page 7.

Carbohydrate 36g Protein 34g Fibre 9g 2 of your 5-a-day; high in protein

‘Who knew you could char corn from frozen? Big thumbs up from us’

EVERYDAY

RECIPES CATE WALTON PHOTOGRAPHY HANNAH HUGHES FOOD STYLING LUCY O’REILLY PROP STYLING VICTORIA ELDRIDGE

‘Our favourite dish – this will become a staple for us’

SPICED ROA S T E D C AU L I F L O W E R PILAF Serves 4 Takes 45 mins 1 caulifower, separated into forets 2 red onions, each cut into 8 wedges 1 tbsp garam masala, plus 1 tsp 1 tbsp vegetable oil 1 lemon, zested and juiced 200g long-grain rice, rinsed 4cm piece fresh ginger, peeled and finely grated 2 large garlic cloves, thinly sliced 1 tbsp reduced-salt soy sauce 1 vegetable stock pot, made up to 400ml 10g fresh coriander, finely chopped 1 red chilli, deseeded and finely chopped

1 Preheat the oven to gas 7, 220°C, fan 200°C. Toss the cauliflower, onions, 1 tbsp garam masala and the oil in a baking tray. Roast for 30 mins, stirring halfway, or until the cauliflower is charred and just tender. Squeeze over the lemon juice.

2 Meanwhile, in a separate baking tray (about 22 x 32cm) stir together the rice, remaining 1 tsp garam masala, the ginger, garlic, soy sauce and stock. Cover with foil, then bake for 25 mins or until the rice is swollen and cooked.

3 Fluff up the rice with a fork and mix through the lemon zest and most of the coriander.

Divide among plates and top with the cauliflower and onions. Scatter with the chilli and remaining coriander to serve.

SHOPPING LIST 4-pack Suntrail Farms lemons 30g pack fresh basil 30g pack fresh coriander 60g pack red chillies 1 large garlic bulb 4cm piece fresh ginger 200g pack iceberg lettuce 1 cucumber 250g pack Nightingale Farms cherry tomatoes 600g pack Nightingale Farms mixed peppers 1kg pack red onions 1 cauliflower 500g pot Creamfields low-fat natural yogurt 210g pack Creamfields mozzarella 125g pack Eastman’s cooked ham slices 500g pack 5% fat chicken mince 38g pot garam masala 300g tin Grower’s Harvest garden peas 2 x 120g tins sardines in tomato sauce 1kg pack Grower’s Harvest long-grain rice 150ml bottle reduced-salt soy sauce 1.5kg pack Stockwell & Co. self-raising flour 12-pack eggs 6-pack wholemeal pittas 500g pack frozen butternut squash chunks 907g pack Grower’s Harvest frozen sweetcorn

+ FROM YOUR STORECUPBOARD Vegetable oil, vegetable stock pot

Each serving contains Energy

Fat

Saturates

1302kJ 308kcal 15%

5g 7%

1g 3%

Sugars

Salt

10g 1.3g 11% 22%

of the reference intake. See page 7.

Carbohydrate 54g Protein 9g Fibre 5g 1 of your 5-a-day; high in vitamin C

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

79

Nourish

Your Body.

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What the

?

health

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

WORDS GEORGINA CROTHERS PHOTOGRAPHY GETTY IMAGES *Source: healthline.com/health-news/japanese-walking-fitness-trend-heart-health ** Source: healthline.com/health/mental-health/do-affirmations-work ***Source: menopausesupport.co.uk

TREND ON TRIAL…

HEALTH & WELLBEING

I am proud SAY IT OUT LOUD

to be me

Can positive affirmations actually help your mental wellbeing? Science says yes! Research** suggests positive affirmations can

INTERVAL WALKING

work because they activate

Low-impact exercise is always a win in our books.

Also known as ‘Japanese walking’, as it was developed by researchers in Japan, it’s linked to improved fitness and muscle strength as well as lower blood pressure*.

The technique is simple: walk quickly for 3 minutes, then slowly for 3 minutes.

Repeat this at least 5 times to start feeling the benefits.

better with challenges.

your brain’s reward system, which can help you deal Why not start each day by repeating some short, positive statements.

IT’S FLOOR TIME If you’re feeling stressed, lying down could help more than you might think. Dubbed ‘floor time’, this grounding technique, which is seeing people carve out time in their day to lie on the floor to relax, is doing the rounds on socials, and is said to help stabilise your mood.

1IN4 women

WHAT IS… FIBREMAXXING? This new diet buzzword is all about getting in more fibre – an essential nutrient with lots of benefits, from nourishing your gut to helping stabilise your blood sugar. Just make sure to boost your intake gradually and get plenty of water in to avoid bloating and support digestion.

will experience debilitating symptoms during the menopause***.

October is Menopause Awareness Month, so speak to your GP about any questions, concerns and treatments, plus ways to manage symptoms like anxiety, hot flushes and trouble sleeping.

83

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SUPPORTING WOMEN’S HEALTH

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HEALTH & WELLBEING

My health kicks

Kate Cross

The England international cricketer talks golf socialising, who’s on her Goodreads list and the breakfast that will get her up and out of bed

INTERVIEW GEORGINA CROTHERS PHOTOGRAPHY GETTY IMAGES

I’ve recently taken up golf. Playing cricket at a high level is quite pressurised, so playing a casual game of golf lets me switch off. Plus, it’s a great way to socialise and catch up with friends.

I like going for ‘me runs’. Going out and doing a 5k, just because I want to and not because it’s prescribed in my cricket training, makes me feel good and really helps me mentally.

Even on my days off, I’ll watch cricket.

If it’s not cricket, I’ll watch football, golf or even darts. People say I should try to have a day without cricket to properly zone out from work. But for me, watching a match helps me do just that.

Food used to be my emotional blanket.

I worked hard to get out of that routine of emotional eating and now I fuel my body for sport, which helps put me in a good place.

I have to be disciplined in making time to see my family and friends. I travel a lot for

work, so could easily spend my days off chilling at home, but I know seeing friends and family is good for my mental wellbeing.

We have an England Cricket Team book club. We follow each other on Goodreads [a social website for readers] to track what we’re reading. Colleen Hoover and Freida McFadden are my fave authors at the mo.

I’m loving using a face roller at the moment. I keep mine in my fridge so it’s cold, and I use it every morning.

I will get out of bed in the morning for porridge. I absolutely love it! I’ll add ginger, cinnamon and lots of fruit on top.

Sometimes I’ll add a bit of protein powder to give it a chocolatey taste too.

‘People say I should try to have a day without cricket to properly zone out from work. But for me, watching a match helps me do just that’

The ICC Women’s Cricket World Cup starts on 30 September; the ICC Women’s T20 World Cup 2026 will be hosted by England and Wales.

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HEALTH & WELLBEING

Glowing report The key to a radiant complexion could be through your diet.

Discover the top nutrients for your skin’s health

W

inter is on its way and, for some of us, cold weather can wreak havoc on our skin. If you’re looking to give your beauty routine a shake-up, your diet can be a good place to start.

‘Everything in your body is interconnected, so gut health is connected to your skin health,’ says Gemma Clare, a functional nutritionist and skin expert (gemmaclare.com). With a move towards ‘skin-imalism’ – paring back your skincare routine to just a select few products – there’s a growing focus on looking after our skin from the inside out.

‘A varied diet is key,’ says Gemma, who suggests the rainbow approach in order to benefit from the varying properties diferent foods have depending on their colour. Plus, eating a diverse range of plants helps maintain a healthy gut microbiome - and this can show up on our skin.

Read on for Gemma’s tips to help skin glow.

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GLOW UP WITH VITAMIN C The citrus vitamin, vitamin C, can promote radiance, plus it’s good for the immune system, which can also have an impact on your skin if it’s not functioning as it should.

Vitamin C is also key for helping your body to create collagen, the scafolding of the skin (see Behind the buzz: collagen, opposite, for more on this). Some of the best sources of vitamin C are citrus fruits like orange and grapefruit, red pepper, strawberries, broccoli and kiwi fruit.

SMOOTH AND CLARIFY WITH VITAMIN A Did you know retinol, a popular skincare ingredient, comes from vitamin A? This nutrient can help improve the appearance of wrinkles, as well as reduce hyperpigmentation, and can help improve acne*. Orange-coloured foods like bell peppers, sweet potato and pumpkin are excellent sources, as they’re high in betacarotene, which the body converts into vitamin A.

PROTECT WITH VITAMIN E Vitamin E is a powerful antioxidant that can help enhance your skin’s defence against sun exposure and pollution**. Almonds and sunflower seeds are some of the best sources, along with other healthy fats like avocado and olive oil. Gemma recommends soaking almonds and sunflower seeds in water before eating them, as it is said to help enhance nutrient absorption.

DRY SKIN? GET IN YOUR OMEGAS Certain fats, like omega-3 and omega-6 fatty acids, are great for your skin. ‘If you’ve got dry skin, you may not be getting enough of these fats,’ says Gemma. Extra-virgin olive oil, avocado and nuts are great ways to consume these fats, along with oily fish. Gemma says, ‘Think SMASH – Salmon, Mackerel, Anchovies, Sardines and Herring.’

Skin conditions such as eczema and rosacea are often caused by inflammation in the body.

Omega-3 fatty acids have an antiinflammatory efect, so including these foods in your diet may also help. Check out p93 for more on the anti-inflammatory lifestyle.

‘Sugar is pro-inflammatory and can lead to glycation. This is where sugar binds to collagen and elastin, and can potentially contribute to puffiness or ageing’ Gemma Clare,

*

Functional nutritionist & skin expert

Source: healthline.com/health/ vitamin-a-for-skin **Source: healthline.com/health/ vitamin-e-for-skin

NUTRIENTS YOUR SKIN LOVES

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HEALTH & WELLBEING

BEHIND THE BUZZ: COLLAGEN

Did oywou? kn Eggs are one of the best sources of choline, another key nutrient needed to support many of the functions for healthy skin.

‘Protein is the building block of skin,’ says Gemma. Collagen, the most abundant protein in your body, is the scafolding – it’s what’s holding your skin up and helps make it plump and bouncy.

‘Women especially start losing collagen at the rate of about 1% a year from the age of around 26-28, which leads to drooping and hollowing of the skin,’ she adds. So keeping your skin as topped up with collagen as you can, for as long as you can, may help slow visible ageing.

Chicken, fish, beef and eggs are good sources of protein – and therefore collagen – as is bone broth, which you can make yourself or buy ready-made.

‘When it comes to collagen supplements, it depends on the individual product,’ says Gemma.

‘Certain products have got clinical studies behind them and could prove efective, but with lots the dose isn’t high enough to create an efect or the collagen can’t readily be absorbed by the body.’

89

HEALTH & WELLBEING

Did oywou? kn Prone to acne? There can sometimes be a link with lactoseintolerance. Switching to plant-based milk or yogurt, may reduce the breakouts***.

90

GEMMA CLARE FUNCTIONAL NUTRITIONIST & SKIN EXPERT

Source: healthline.com/nutrition/zinc **Source: healthline.com/nutrition/ selenium-benefits ***Source: healthline.com/health/dairy-and-acne

‘Staying hydrated is essential for healthy skin.

If you struggle to drink enough water, try adding lemon, raspberries or cucumber to your glass for a natural sweetness – and a great way to get in extra nutrients’

*

If you’re experiencing skin issues, it may be that you’re not getting enough of these key nutrients in your diet. The skin holds a good amount of your body’s zinc content – around 5% – making it crucial for healthy skin. It may also help combat acne and dryness*.

Selenium is another powerful antioxidant, which can reduce inflammation and improve immunity**, both of which help to support normal, healthy skin.

‘Zinc is important for the healing of your skin, and one of the best sources is shellfish,’ says Gemma. ‘Along with selenium, zinc is also good for your hair and nails.’ Brazil nuts are a great source of selenium – just one Brazil nut will provide your daily intake.

WORDS AND INTERVIEW GEORGINA CROTHERS PHOTOGRAPHY ELLA MILLER FOOD STYLING ANGELA ROMEO PROP STYLING LUIS PERAL

TRY ZINC AND SELENIUM

Available in the majority of stores.

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Available in larger stores.

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HEALTH & WELLBEING

Hot topic

inflammation Our expert sets the record straight on the latest health issue hitting the headlines

Meet the expert Dr Frankie Jackson-Spence is a doctor and clinical research fellow in oncology (@drfrankiejs).

You might have heard the buzz around the anti-inflammatory diet.

It focuses on including antiinflammatory foods such as blueberries, turmeric and olive oil in your meals, and avoiding inflammatory ones like ultra-processed foods or those high in sat fat. But how do you know if inflammation is even an issue for you? Dr Frankie Jackson-Spence has some tips to keep inflammation at a healthy level.

93

HEALTH & WELLBEING

Q

‘No foods can eliminate inflammation completely and we wouldn’t want them to, because as bugs get into our body, inflammation in the gut is normal to fight them off. Anti-inflammatory foods, like those common in Mediterranean diets, contain polyphenols. These chemicals feed the healthy gut bacteria, which helps prevent overactivating the immune cells, which would otherwise result in inflammation.

‘We know diet plays an important part and contributes to our health, but it’s just one part of it.

There are other lifestyle factors too. As much as it’s important to include nutrient-rich foods in your diet, it’s also about avoiding too many ultra-processed foods, if you can.’

Q

WHAT LIFESTYLE CHANGES CAN WE MAKE?

‘Sleep, our mood and how much or little we move about each day can all contribute to inflammation in the gut.

Exercise has been shown to improve the diversity in our gut microbiome and help to reduce inflammation.’

94

WE LOVE… …eating more wholefoods like fruit, veg, wholegrains, legumes, nuts and seeds, with smaller amounts of dairy and red meat.

AVOID… …too many ultra-processed foods. You don’t need to remove them entirely, but just limit foods that are high in added sugar, salt and sat fat.

…including healthy fats in our meals, such as omega-3 fatty acids, which may help reduce inflammation. Aim for …too many saturated and 1-2 portions of oily fish and trans fats found in full-fat seafood a week* and use dairy, fatty cuts of meat and more olive oil. deep-fried foods. …boosting flavour with …too much sugar. It can spices. Turmeric, ginger disrupt healthy gut bacteria and garlic may have antiand increase inflammationinflammatory effects** and are great alternatives to salt. causing bacteria. …hydration. Drinking 6-8 cups (about 2 litres) of water a day helps flush out toxins. …staying active and getting good sleep. Regular exercise can help keep inflammation at bay, while sleep helps your body repair and recover.

…smoking, and excessive alcohol. Never exceed 14 units a week, and have at least two alcohol-free days***. …stress whenever you can, as it can keep your body in a state of inflammation.

Take time out to relax.

Source: healthline.com/health/osteoarthritis/turmeric-and-anti-inflammatory-herbs ***Source: nhs.uk/better-health/drink-less/

CAN WHAT WE EAT MAKE A DIFFERENCE?

**

Q

‘Sleep, our mood and how much or little we move about each day can all contribute to inflammation in the gut’

WORDS AND INTERVIEW GEORGINA CROTHERS ILLUSTRATION GETTY IMAGES *Source: nhs.uk/live-well/eat-well/food-types/fish-and-shellfish-nutrition/

WHAT IS INFLAMMATION?

‘Inflammation is the body’s natural response to injury or infection, so a certain level is normal.

However, when our modern lifestyle habits are switching it on inappropriately, or not turning it off, this can result in chronic inflammation and may lead to an increased risk of dementia, heart disease or cancer. And inflammation isn’t something you can always see or feel.’

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

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Every year, Dogs Trust cares for around 14,000 dogs in our 21 rehoming centres, located all across the UK. We never put down a healthy dog. By leaving a gift in your Will, your love of dogs can live on and help us make the world a better place for them.

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

BULGUR WHEAT, p22

Speedyy iideas deas for using up leftover ingredients from recipes in this issue

base for salads, this grain is perfect in tagines or for making a hearty flling to stuff veggies like squash, peppers or even onions (fnd a recipe COOKED BEETROOT, p54 on tes.co/ For a nutrient boost, blend this vibrant root bulgurwheat). veg into a wholesome Alternatively, mix cooked bulgur wheat smoothie with with lentils and grated berries, banana and veg to make plantapple juice, or whizz based burger patties, into a dip with Greek or use in place of yogurt, garlic, dill, oats for a nutty take lemon juice and a on porridge. drizzle of olive oil.

Grate and toss with shredded veg and FRESH THYME, p32 mayo for an easy Mix picked leaves with slaw, or fry into sea salt fakes, then fritters in place use straightaway or of courgette. store in a jar and leave to infuse for SOFT GOAT’S CHEESE, p18 an easy seasoning to sprinkle over chips Spread this creamy, and roasties. Use tangy cheese on whole sprigs to add sourdough toast oomph to the bases with mushrooms or of soups and gravies. avocado for an easy Try adding a few lunch. Stir into chopped scrambled eggs, leaves to risotto or mashed a lemon potatoes for extra drizzle creaminess, or blend cake, with yogurt, lemon, kneading garlic and seasoning into bread for an easy whipped doughs or goat’s cheese dip.

96

scattering over pizza crusts before baking.

IBROCCOLI, P26

Blitz boiled forets with peas, basil, garlic, lemon juice and toasted nuts or seeds for a pesto with a punch.

Or turn into a nutritious green soup with leek, celery, spinach and potato.

Boost your veg intake by pulsing or grating into broccoli rice: sauté for 2-3 mins until tender but still bright green, then serve alongside baked fsh or in salads.

noodles. dles Stir iinto o classic carbonara, orr mix with tuna, mayo, grated carrot and sliced spring onion for a sandwich or jacket potato flling.

IWORCESTERSHIRE

GOCHUJANG PASTE, p69

SAUCE, P34

This Korean fermented chilli paste is super versatile: add to a glaze for meat or tofu, stir into egg-fried rice or whisk into a dressing with rice vinegar, honey and soy sauce to toss through

This umami sauce adds instant depth of favour. Mix with softened butter, chopped parsley and crushed chillies to brush onto corn or serve with steak.

For comfort food, add to cheese sauces or caramelised onions to put a French onion twist on your dish. Try this toastie at tes.co/ frenchoniontoastie.

WORDS GEORGINA CROTHERS, BRYONY BOWIE PHOTOGRAPHY GARETH MORGANS FOOD STYLING ELLA TARN PROP STYLING JENNY IGGLEDEN

USE IT UP As well as a great

KNOW-HOW

FRIDGE-RAID FEASTS Crisp and comforting, crumble might just be the ultimate cosy autumn pudding

How to…

REVIVE ROOT VEG Make your root veg last longer with these top tips

STORE Remove plastic packaging that can cause root veg to sweat and rot faster. Store in the crisper drawer of the fridge away from ethylene-producers like peppers and tomatoes.

Wrap in a clean, damp tea towel or kitchen paper to help prevent them drying out.

SAVE Trim carrots and parsnips at the root end, then stand root-side down in a glass of very cold water for at least an hour to perk up. For beetroot and radishes, trim off any wilty tops and soak in a bowl of iced water for an hour to revive.

1

Apples and berries are classic fillings – frozen berries work well too. Pears, rhubarb or stone fruit like plums are great crumble fillers, or try pineapple for a twist.

2

Toss fruit with spices – rhubarb with cardamom, and apple with ground or stem ginger with a drizzle of the syrup. Nestle dark chocolate in a pear crumble or add a little sloe gin to blackberries.

3

For the topping, rub 1 part diced butter (or dairy-free alternative) into 2 parts plain flour and 1 part sugar. For texture, replace a third of the flour with oats and add some nuts. Stir in ground spices, cocoa or malted milk powder for extra flavour.

SALVAGE Root veg are too far gone if they’re mushy, slimy or smell unpleasant. You may still get more from them though: put carrot, beetroot and radish tops in shallow water or a little compost to regrow the greens.

The greens can be added to salads or blitzed into pesto.

GIVE ME MORE! Scan this QR code to find more ideas for reducing food waste, on Tesco Real Food.

97

WEEKEND

Treat week the

Makes 1 Takes 10 mins Cost per drink £1.01 COOK’S TIP The sweetness will depend on both the amount of maple syrup and the type of rum you use, so go easy on the maple syrup to start with.

a low heat, stirring, until combined. Gradually whisk in 150ml milk until smooth and bring to a simmer. Add 15ml dark, golden or spiced rum to a mug, then pour over the hot chocolate mixture. To serve, add 25ml whipped whipping cream, a cinnamon stick and a grating of dark chocolate, if you like.

Each drink contains

Heat 15g butter, 2 tbsp cocoa powder, 1-2 tbsp maple syrup (to taste) and ¼ tsp ground cinnamon in a saucepan over

Energy

1278kJ 307kcal 15%

Fat

Saturates

Sugars

Salt

17g 11g 18g 0.2g 25% 54% 20% 3%

of the reference intake. See page 7.

Carbohydrate 20g Protein 8g Fibre 4g

RECIPE MIRIAM NICE PHOTOGRAPHY MOWIE KAY FOOD STYLING MIMA SINCLAIR PROP STYLING MORAG FARQUHAR

Grab a blanket, put on a film and get cosy with our grown-up rum-spiced hot choc

B U T T E RE D RU M H O T C H O C O L AT E

98

18+

h s i i r n u g o recipe. n S a me *

Old

New

Trusted for over 100 years T *Calcium and Vitamin D are needed for normal growth and development of bone in children. Breastfeeding is best.

Follow-on milk should only be used as part of a mixed diet from 6 months. Talk to your healthcare professional.

Available in the majority of stores.

Available at

CADBURY DAIRY MILK IN A DELICIOUSLY CREAMY

90 Available in the majority of stores.

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