Tesco Magazine - October 2025

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

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

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. Colour origination by Rhapsody. Printed by Mohn Media Mohndruck GmBH

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

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Good gourd!

auren Rose-Smith,

Content director (print)

CONTRIBUTORS

JAMIE ROBINSON

Tesco executive chef, product development, p9

SEEMA PANKHANIA

Social media creator of Seema Gets Baked, p57

WYCLIFFE SANDE

Founder of Blue Turaco coffee, p15

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!

Dawn calls her favourite grandson, a lot.

EVERYDAY

WEEKEND

Field to fork

Treat of the week

KNOW-HOW

SHOPPING

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.

Get your takeaway fix without the price tag with these fab dishes

LAMB ROGAN JOSH

CHICKEN KOFTA PITTAS

SPEEDY SARDINE FLATBREAD PIZZAS

CRISPY ROAST POTATO MASSAMAN CURRY

Your October recipes

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

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

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

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.

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

SWEET TREATS & DRINKS

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

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

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/

fun filled baking for

Frightfully Easy M&M’s and Maltesers Chocolate Clusters

i

TRENDING HALLOWEEN BAKING

‘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 villagespookyfrom scratch!’

JAMIE ROBINSON

Tesco executive chef, product development

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

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.

ains is a

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

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

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* .

Toffee Apple Crumble, £1.25 each

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)

Apple, £1.25 each Add a spooky touch to

Offer available in the majority of larger stores until

Original Toffee

November 2025, while stocks last. Clubcard/app required

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)

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

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.

Potato

600g , £1.80 (30p/100g)

A FINEST FEAST

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

Sliced Carrots 1kg , 95p (10p/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)

Fine Whole Green Beans 900g , £1.07 (12p/100g)

Sliced Carrots

Sweet

Chunks

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

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

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

LOVE AT FIRST BITE

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.

TRY THE TREND

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

Get a taste of authentic Italian regional cuisine

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

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

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

Tesco Finest ’Nduja, Mascarpone & Red Onion Ravioli 250g, £3.50 (£1.40/100g)

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

Serving suggestion

Tesco Finest ’Nduja

More than a LABEL

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

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.

Blue Turaco 100% Ugandan Robusta Ground

Cofee 227g* , £6 (£2.64/100g)

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

Flo Organic Tampons 8 Regular & 6 Super Size*, £4 (29p each)

Port Royal Jamaican Chicken

Patty 140g**, £1.30 (93p/100g)

CELEBRATING BLACK-OWNED BRANDS

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

COOK ONCE, EAT TWICE

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

...lunchtomorrow

Dinnertonight...

Greek-style chicken stew p18

Mediterranean chicken tart p18

Dinner tonight

GREEK-STYLE

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

See page 7.

Lunch tomorrow

MEDITERRANEAN CHICKEN TART

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

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

of the reference intake. See page 7. Carbohydrate 27g Protein 12g Fibre

COX APPLES

FIELD TO FORK

Fresh thinking with autumn’s best produce

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

APPLE & KALE TABBOULEH

Serves 6

Takes 40 mins Cost per serve £1.23

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

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

SPICED BAKED

APPLES & TOFFEE SAUCE

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

Cover recipe

MARIS PIPERS

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

CRISPY ROAST POTATO MASSAMAN CURRY

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

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

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

SMASHED POTATO-CRUST

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

DISCOVER THE FULL RANGE IN THE FROZEN AISLE

*Our pizza dough completes a special three-stage fermentation process in 24 hours.

GIVE IT A TWIRL

Charred pasta? It’s a thing! In spaghetti all’assassina, the pasta caramelises in a spicy tomato sauce for a moreish finish

Turnuptheheat!

MAKE IT AT

HOME

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.

TWIR

Turn overforthesecret ingredient…

FREAKY FRIDAY

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

BEEF & MUSHROOM 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

TRUFFLE MASH

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 Fat Sugars Salt Saturates

Posh up pie with truffle mash

BLOODY MARIA COCKTAIL

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

PUMPKIN

S’MORES BITES

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.

s’more contains

BLACK FOREST & SLOE GIN COMPOTE

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

of the reference intake. See page 7.

Carbohydrate 3g Protein 0g Fibre 1g

GIVE ME MORE!

Scan this QR code to find more Halloween recipes, on Tesco Real Food.

Best of the board

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)

ROSÉ ALL YEAR

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

Once 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

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.

#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.

MEDAL-WORTHY PINKS TO TRY RIGHT NOW

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.

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

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

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

Home comforts

Invite nature into your space with these autumn styling tips

Autumn 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 >

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

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.

Above Harvest Sketch

Cushion, £7; Jute Rug, £35

Right Ceramic Urn Table Lamp, £30; Pumpkin Candle, £4

All items available in selected stores

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.

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.

Destination dinner

AMSTERDAM

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

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

Get a taste of the Netherlands at Tesco

mayo we’re used to – just the right fuel for sightseeing.

MORNINGS DONE RIGHT

The feeling of gezelligheid is a familiar term in Dutch and translates to a sense of warmth and togetherness. Get that cosy feeling by brunching like the Dutch do: fill the table with pancakes, waffles, eggs and plenty of smoked fish like herring, mackerel or even eel.

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.

Grab a stroopwafel –or try raw or brined herring to eat like a true local

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.

BITE-SIZE BLISS

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.

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

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!

ONE-PAN PORK & SAGE LASAGNE

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

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.

LAMB ROGAN JOSH

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. 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

D a y-two curryisawinner!

Morechocolateythenextday

Chocolate & beetroot loaf cake p54

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

CHOCOLATE & 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 sunfower oil, plus extra for greasing

200g cooked beetroot (from a 500g pack), chopped

100g Tesco Finest

75% dark chocolate

200g caster sugar

3 eggs, lightly beaten

2 tsp vanilla extract

170g plain four

100g ground almonds

30g cocoa powder

1½ tsp baking powder

For the drizzle

150g pack blackberries, halved

50g cooked beetroot, chopped

2 fresh thyme sprigs, plus extra to serve (optional)

70g caster sugar

For the icing

250g tub mascarpone

50g icing sugar

½ tsp vanilla extract

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 bursts for 1-2 mins or until melted. Cool for 5 mins.

2 Put the sugar, oil, eggs and vanilla in a mixing bowl and whisk with an electric whisk for 2 mins until well combined and the sugar isn’t as grainy. In a separate bowl, sift together the flour, ground almonds, cocoa and baking powder, then briefly whisk into the cake until just combined. Spoon into the prepared tin, level, then bake for 1 hr or until a knife inserted in the centre comes out clean. Leave to cool in the tin for 20 mins, then transfer the cake in the paper to a wire rack to cool completely.

3 Meanwhile, make the drizzle. Put 125g blackberries, the beetroot, thyme (if using) and sugar in a medium saucepan, set over a medium-high heat and simmer, stirring regularly, for 5-7 mins until the liquid has thickened. Discard the thyme sprigs and push everything else through a fine sieve into a bowl. Leave to cool completely.

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

Chai & saffron tres leches cake p58

Diwali is on 20 October

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.’

CHAI & SAFFRON TRES LECHES CAKE

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

GIFT GOALS

Christmas is on the way and when it comes to stretching the budget, every little helps. That’s where Tesco Clubcard comes in: not only can it save you money on your shop, you can also exchange the vouchers you collect for 2x their value to spend with Clubcard Reward Partners.

SOMETHING FOR EVERYONE

Clubcard’s shopping and gifting Reward Partners offer some unique gift ideas. Exchange your vouchers for 2x their value to use at Bloom & Wild for a gorgeous floral bouquet that can fit through the letterbox, along with hampers, sweet treats, candles and more. Buying for a homeware lover? Exchange your vouchers for classically stylish Denby stoneware. Other gift ideas include Boxtails for bar-quality cocktail kits, and Choc On Choc for some amazing next-level chocolate gifts.

1

Visit tes.co/clubcard and select ‘Spend vouchers’. Or, on the Tesco app, select the Clubcard tab, then ‘Explore and choose rewards’.

2 3

Select the Clubcard Reward Partner of your choice, then go to ‘Start your order’.

Specify the value of Clubcard vouchers you want to exchange, then click or tap through to select which ones to redeem.

GIVE ME MORE! Scan the QR code to browse Reward Partners and exchange vouchers.

Christmas Get-ahead

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

‘For 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.’

‘Balance out the things you buy with the things you make’

Lauren Rose-Smith, Content director, print

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.

CRANBERRY & 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

Cranberry & ginger glazed ham

Make it today, thank yourself later

This versatile chutney gets even better as it ages and matures. Make a batch now for the perfect accompaniment to your festive cheeseboard.

CRANBERRY, 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

1 Put all the ingredients except the pears 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

of the reference intake. See page 7. Carbohydrate

* 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

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.

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.

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).

1

3

2 4

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.

menu festive Plan your

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

Plan Shop

• 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

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.

Purchase necessary. Terms and conditions apply. UK & ROI only, 18+. Enter Main Promotion: 00:01 30/09/25 - 23:59 30/11/25. Enter Mop-Up Draw: 00:01 01/12/25 - 23:59 14/12/25. Competition not in association with Tesco Plant stanol ester has been shown to lower cholesterol. High cholesterol is a risk factor in the development of coronary heart disease. The beneficial effect has been shown with a daily intake of 1.5-3.0g plant stanols, as part, of a healthy diet and lifestyle.

Available in the majority of larger stores.

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.

NEWSFLASH: RIPEN-AT-HOME BANANAS

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

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.

GOCHUJANG

PUMPKIN WEDGES

Serves 6 as a side

Takes 1 hr 10 mins

Cost per serve 59p

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

of the reference intake. See page 7.

Noneed

to peel the squash

ROOT TO STEM SAVINGS

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.

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.

REALLY GOOD CHICKEN GRAVY

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)

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 of the reference intake. See page 7.

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.

GO THE

EXTRA MILE

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

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.

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.

3TREAD 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.

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.

5ARE 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.

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

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.’

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

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

THE SPACE YOU NEED (→) TO KEEP GROWING

SANDISK, the SANDISK logo, SANDISK Ultra and SANDISK Ultra Flair are registered trademarks or trademarks of Sandisk Corporation or its affiliates in the US and/or other countries. The microSD and microSDXC marks and logos are trademarks of SD-3C, LLC. All other marks are the property of their respective owners. Product specifications subject to change without notice. Pictures shown may vary from actual products. © 2025 Sandisk Corporation or its affiliates. All rights reserved.

HAM & EGG

FRIED RICE

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 midweekperfectmeal’

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

Each serving contains

SPEEDY SARDINE

FLATBREAD PIZZAS

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

‘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

ROASTED BUTTERNUT SQUASH & CORN FRITTATA

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 of the reference intake. See page 7.

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

CHICKEN KOFTA

PITTAS

Serves 4 freeze uncooked koftas only Takes 45 mins

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

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

SPICED ROASTED CAULIFLOWER 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

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

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

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.

Each serving contains

of the reference intake. See page 7.

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

GIVE ME MORE!

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

What the

health

?

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

of wellbeing

I am proud to be me

SAY IT OUT LOUD

TREND ON TRIAL… INTERVAL WALKING

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.

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.

Can positive affirmations actually help your mental wellbeing? Science says yes! Research suggests positive affirmations can work because they activate your brain’s reward system, which can help you deal better with challenges. 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

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.

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

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.

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.

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

Let us help you talk Menopause

On average, only 5 out of 48 symptoms are identified as signs of Menopause

45% of women feel isolated during menopause

89% of women say they would trust a brand that called out specific menopause-friendly products

GenM Menologue – your one-stop destination for menopause-friendly expert advice, trusted products and real stories from health & wellness to beauty and lifestyle.

Quotes: GenM UK Visibility Report 2024

Glowing report

The key to a radiant complexion could be through your diet. Discover the top nutrients for your skin’s health

Winter 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 tobenefitfromthevarying propertiesdiferentfoods 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.

NUTRIENTS YOUR SKIN LOVES

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.

Gemma Clare, Functional nutritionist & skin expert

‘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’

BEHIND THE BUZZ: COLLAGEN

‘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.

Didyou know?

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

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.’

TRY ZINC AND SELENIUM

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.

Didyou know?

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

‘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’

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.

QWHAT 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.’

QCAN WHAT WE EAT MAKE A DIFFERENCE?

‘No foods can eliminate inflammation completelyand 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.’

QWHAT 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.’

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

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

…including healthy fats in our meals, such as omega-3 fatty acids, which may help reduce inflammation. Aim for 1-2 portions of oily fish and seafood a week* and use more olive oil.

…boosting flavour with spices. Turmeric, ginger and garlic may have antiinflammatory effects** and are great alternatives to salt.

…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.

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.

…too many saturated and trans fats found in full-fat dairy, fatty cuts of meat and deep-fried foods.

…too much sugar. It can disrupt healthy gut bacteria and increase inflammationcausing bacteria.

…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.

TOO GOOD to waste

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

USE IT UP

ideas

for

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

COOKED BEETROOT, p54

For a nutrient boost, blend this vibrant root veg into a wholesome smoothie with berries, banana and apple juice, or whizz into a dip with Greek yogurt, garlic, dill, lemon juice and a drizzle of olive oil. Grate and toss with shredded veg and mayo for an easy slaw, or fry into fritters in place of courgette.

SOFT GOAT’S CHEESE, p18

Spread this creamy, tangy cheese on sourdough toast with mushrooms or avocado for an easy lunch. Stir into scrambled eggs, risotto or mashed potatoes for extra creaminess, or blend with yogurt, lemon, garlic and seasoning for an easy whipped goat’s cheese dip.

BULGUR WHEAT, p22

As well as a great 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 on tes.co/ bulgurwheat). Alternatively, mix cooked bulgur wheat with lentils and grated veg to make plantbased burger patties, or use in place of oats for a nutty take on porridge.

FRESH THYME, p32

Mix picked leaves with sea salt fakes, then use straightaway or store in a jar and leave to infuse for an easy seasoning to sprinkle over chips and roasties. Use whole sprigs to add oomph to the bases of soups and gravies. Try adding a few chopped leaves to a lemon drizzle cake, kneading into bread doughs or

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.

GOCHUJANG PASTE, p69

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

mix with tuna, mayo, grated carrot and sliced spring onion for a sandwich or jacket potato flling.

IWORCESTERSHIRE SAUCE, P34

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.

FRIDGE-RAID FEASTS

Crisp and comforting, crumble might just be the ultimate cosy autumn pudding

1Apples 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.

3For 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.

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.

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.

Treat

th

e

week

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

BUTTERED

RUM

CHOCOLATE

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.

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

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

Trusted for over 100 years

*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.

CADBURY DAIRY MILK IN A DELICIOUSLY CREAMY