Page 1

FREE

AUGUST 2019

Bring on the

holidays

Sticky barbecue chicken wings p84

All the ideas you need for a great summer together

+ SIMPLE SUNSHINE FOOD From easiestever picnics to £1 kids’ lunches

FRESH IDEAS FOR AFFORDABLE LIVING


Half Price UP TO

£50 CASHBACK FOR A PROFESSIONAL CLEAN* W IT

®

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R O M OTI

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SEE PROMOTIONAL PACKS IN STORE FOR MORE INFORMATION Only at *Open to UK (excluding NI) residents aged 18+ only. Promotion runs until the earlier of 90 days after purchase and 31 December 2019. Whilst stocks last. Buy any two promotional packs of LISTERINE® from eligible ranges in participating Tesco stores (instore only) and CLAIM CASHBACK ON A SCALE AND POLISH WITH A HYGIENIST, UP TO THE VALUE OF £50. Claim your cashback following the hygienist appointment by submitting proof of purchase for the two promotional packs of LISTERINE®, the unique code from each promotional pack (see neck hanger), your invoice for the scale and polish and your name and address via e-mail to listerine@promotioncustomerservices.com. Internet access is required. Cashback cannot be redeemed against any other treatment. Only one redemption per household. Full Ts and Cs: https://www.listerine.co.uk/professionalclean/terms. Promoter: Johnson & Johnson Limited of Foundation Park, Roxborough Way, Maidenhead, Berkshire, SL6 3UG. Half Price offer valid from 3rd July until 13th August 2019, normal price is £4.50. UK/LI/19-13878


TESCO MAGAZINE

SAVINGS

THIS MONTH’S BRANDS INCLUDE:

See in-store magazine for coupons.


READY WHEN YOU ARE

DELICIOUSLY CHILLED STARBUCKS COFFEE AVAILABLE IN YOUR LOCAL STORE


XXXX | XXXXXXXX

I don’t know about you, but summer holidays always creep up on me; I am never prepared! I’ve realised, though, that whatever we do together, keeping things simple is the way forward. If the sun is shining, what more do you need than a patch of grass, a blanket and some strawberries? Some of the recipes in our picnic feature (p77) use just three ingredients and can be put together on the spot. I’ll be making the Eton mess meringue

RECIPES XXXXXXXXXX PHOTOGRAPHY XXXXXXXXX FOOD STYLING XXXXXXXXXXXX PROP STYLING XXXXXXXXXXXXXX DRINK PHOTOGRAPHY TOM REGESTER FOOD STYLING OLIVIA WARDLE PROP STYLING LUCY JESSOP

sandwiches, for sure. While I love a barbecue, my one summer essential is a freezer full of lollies (p87). I’ll be making lemonade ones for the kids, and the G&T versions for the grown-ups! While there are lots of fun things to do, keeping within budget can be tough. So have a go at our midweek meals, p32: five family dinners for £20. Have a lovely summer… and don’t forget to tell us what you make or really love in this issue!

Lauren Rose-Smith, EDITOR

I’M LOVING… For enquiries relating to Tesco, please contact Tesco Customer Services on 0800 505555 or email customer.service@tesco.co.uk

WATERMELON COOLERS Watermelon gives lemonade a fresh twist in this new sparkling drink. Pop in lemon slices and ice, and garnish with mint and a slice of watermelon. Check out our frozen watermelon idea (p92).

Visit soundcloud.com/tesco-magazine for an audio version of selected features Cedar Communications Limited, 85 Strand, London WC2R 0DW Tel +44 (0)20 7550 8000 Email tesco.mag@cedarcom.co.uk Website cedarcom.co.uk © 2019 Cedar Communications Limited. Tesco Customer Services 0800 505555 Colour origination by Rhapsody. Printed by Mohn Media Mohndruck GmBH

Watermelon lemonade 1ltr, 45p

For more information about responsible drinking, visit www.drinkaware.co.uk

Tesco magazine is published 10 times a year for Tesco by Cedar Communications Ltd. All magazine enquiries should be addressed to Cedar Communications Ltd. Cedar believes in the highest standards in journalistic integrity. Please email karen.huxley@cedarcom. co.uk with any comments or complaints. Tesco magazine does not accept unsolicited contributions. Editorial opinions expressed in this magazine are not necessarily those of Tesco or Cedar, and the companies do not accept responsibility for the advertising contents. All products subject to availability in selected stores while stocks last. All prices and information correct at time of going to press but subject to change. Prices quoted exclude Express and some Metro 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 due to Minimum Unit Price legislation.

Evelliquas il ium velia sae et, utempor a ditissi del mod et, conet vel evelis

5


CONTENTS AUGUST

79

FOOD 08 Your recipes All the recipes in this issue

WEEKEND 25 August harvest New ideas that make the most of produce in season now

43 Jamie Oliver Veg-packed bread ideal for kids to assemble. Plus an exclusive preview of Jamie’s new book

58 Holiday food Retro bites to celebrate sunny days at the beach

77 Eating outdoors Your essential guide to picnics, with nifty tips, tricks and recipes

87 Ice lollies Favourite flavours get a makeover… for everyone!

122 Treat time Moreish mini lime meringue tarts – oh, go on then

55 5 ingredient Time-saving dinners created with a handful of ingredients

EVERYDAY KNOW-HOW 21 Star buy: Green pesto Three winning ways to make the most of that handy little jar

67 Focus on: Bread Switch your sliced loaf for something different…

32 Family dinners Five reader-approved meals to serve four, all for £20

70 Chef Derek Sarno Make vegetables the star of the show

39 Kids’ lunches Four quick, cost-effective meals your children will enjoy

84 Step-by-step Your simple guide to making classic barbecue chicken wings

50 Food Love Stories Dee’s paprika burgers hit the spot on any occasion 6

95 Leftovers: Stone fruit Ideas to tackle food waste

DON’T MISS! Inside: 20-page guide to summer drinks

COVER RECIPE LUCY O’REILLY PHOTOGRAPHY TOBY SCOTT FOOD STYLING BIANCA NICE PROP STYLING JENNY IGGLEDEN

106


SHOPPING IN STORE 12 Best buys Fill your trolley with things to enjoy those sunshine moments

FOR YOU

18 Kids’ uniforms

BEAUTY

Get ready for a new school year with these great-value buys

106 Trend update Make over your makeup bag for summer and get set to glow

DRINKS 73 Soft drinks

FASHION

Thirst-quenching mocktails that are anything but boring!

+ GIVE ME MORE Visit tesco.com/realfood or our social channels for more recipes, step-by-steps and video tutorials.

100 Star buy: The summer dress

75 Cocktails

@Tesco

Swap accessories to make this ‘vintage’ frock work extra hard

Gin liqueurs are opening up a world of flavour possibilities

facebook.com/tesco instagram.com/tescofood

WELLBEING 110 Focus on: Sleep

REAL LIVING

Too hot to nod off at night? Our savvy tips can help

FAMILY

113 Fitness tips: Exercising in the heat

Suitcase ready? Before packing, read our essential holiday guide

GIVEAWAY

117 Kids’ crafts Amuse mini maestros with easyto-make musical instruments

Win one of 10 boxes filled with summer sun essentials

MONEY 104 Financial advice

121 Prize draw: Win a holiday

Expert tips for making your money go further on holiday

We’ve an eight-night cruise to France and Spain up for grabs

COMMUNITY 10 Your letters A selection of your social posts, pictures, emails and comments

WIN BEAUTY GOODIES

109

youtube.com/tesco For enquiries relating to Tesco, please contact Tesco Customer Services on 0800 505555 or email customer.service@tesco.co.uk

96 Holiday hacks

Expert advice for keeping cool

109 Prize draw: The me-time box

pinterest.com/tesco

114 Eco stories A look at how unpredictable weather can affect fruit crops

The team EDITORIAL Editor Lauren Rose-Smith Deputy editor Jo Wooderson Acting deputy editor Rhona Mercer Food editor Elli Donajgrodzki Chief sub editor Art Young Deputy chief sub editor Rob Goodway Senior sub editor Jenny Wackett Writer Bryony Bowie ART Art director Nina Brennan Senior art editor Alexandra Whitfield Senior designer Sarah Prescott Designer Jade Bright Junior designer Freddie Stewart Creative solutions editor Alison Fordy Creative solutions art editor Melanie Robinson-White CONTENT AND PUBLISHING Head of food Jenny McIvor Group managing editor Kate Best Group art director Iona Newton Account director Emma Ferguson Account manager Renée Lo Account executive Saadia Osman PRODUCTION Production director Vanessa Salter Production manager Deborah Homden CEDAR COMMUNICATIONS CEO Clare Broadbent Managing director Christina da Silva Creative director Stuart Purcell Digital director Robin Barnes Acting business development director Derek Harbinson Financial director Jane Moffett WITH THANKS TO Stephanie Archer, Emma Brown, Louise Burfitt, Paul Elmes, Charlotte Jones, Rachel Linstead, Gavin Shaw, Julie Stevens, Tabitha Ward, Richard Wilsmore TESCO Head of content Al Berry Publishing manager Cintia Welch ADVERTISING SALES dunnhumby Ltd Campaign management lead Susan Leydon-Hargreaves Campaign manager Lucy Alborough Advertising sales manager Tom Glenister (tel 07789 220883; tom.glenister@dunnhumby.com) Media planning manager Nick Downer. For all advertising enquiries, please contact tom.glenister@dunnhumby.com.

7


FOOD | RECIPE INDEX

Your recipes

Get cooking All the recipes in this issue

78

Starters, snacks, sides & sauces BLT toast topper 69 Cheesy cornbread 45 DIY pesto 44 Goat’s cheese & garlic toast topper 69 Roasted pepper fruit breads 78 Salmon, smashed avocado & broad bean bruschetta 25 Strawberry & ricotta toast topper 69

81

88

Fish & seafood Chilli & lime whitebait 59 Fish nachos 40 Niçoise frittata 36 Pint of prawns 59 Salmon & pesto pasta bake 22

Vegetarian Angry bean salad 49 Charred corn & halloumi pancakes 27

8

Courgette, tomato & red onion focaccia* 45 Crispy risotto cakes 55 Greek-style gnocchi salad 35 Pesto eggs Florentine* 22 Pickled egg sarnies 61 Sri Lankan-style sweet potato curry 35 Super spinach pancakes 49 Veggie bean & egg burgers 40

Sweet treats & drinks ‘99’ cupcakes 62 Black Forest pancakes 95 Bloody Mary ice lollies 88 Cereal milk ice creams 91

Cherry & thyme galettes 29 Chocolate-dipped watermelon with crushed pistachios 31 Eton mess meringue sandwiches 81 Gin & tonic ice lollies 88 Ginger ale slushies 64 Lemon iced tea 73 Mango colada 82 Mini lime meringue tarts 122 Y¨è £«Â£ ûû 75 Somerset blush punch 75 Summer garden cooler 73 Upside-down peach Melba cake 30

*

Barbecue chicken wings 84 BBQ sharing platter 56 Beef keema 33 Chicken, courgette & feta quiche 78 Chicken liver & tomato ragu 36 Û Â£ Û ÉÛÛ Ô Ô «¸ burgers 50 Ham & blue cheese pizzas 95 Pesto club sandwiches 22 Pulled pork lettuce cups 79 ‘Tiny tree’ & sausage pasta 40 Turkey noodles 40

These recipes use non-vegetarian pesto. Vegetarian alternatives are available

Meat & poultry

Recipes marked can be frozen for up to 3 months (unless otherwise stated); always wrap appropriately. Defrost and heat thoroughly before eating. Never refreeze food that has already been frozen, including raw and cooked ingredients Ûè ¨ Û Á ã Û¨  ÔÉè»ã ÷ »» ÔÉè»ã ÷ Û¨Éè» Éɸ ã¨É É裨»÷ èÂã«» 㨠¶è« Û è » &É ã«ÔÛ ÉÂ Ô Ô «Â£ ô Á ã  ۨ ¢ Y «Ô Û meat and poultry, visit the Food Safety page at tesco.com/realfood. Recipes marked marked use no animal-derived products. Recipes marked use no milk-containing ingredients. Recipes marked èÛ ÂÉ £»èã  ÉÂ㠫«£ «Â£ « ÂãÛ V É è 㠫£ « ÂãÛ Ûè ¶ ã ãÉ ¨ £ Ô» Û »ô ÷Û ¨ ¸ ã¨ Ô ¸ ¢è»»÷ to ensure they meet your requirements, especially if you have an allergy. If you are allergic to nuts, always check ingredients are nut-free. Cost per serve is an estimate calculated by adding up the online cost of the ingredients at the time of going to press and dividing by the number of servings. For information on reference intakes, visit realfood.tesco. com/curatedlist/what-is-healthy.html. Our recipes should be eaten as part of a varied and balanced diet, and healthy »«¢ Ûã÷» »» Âèã «ã«É » «Â¢É Á ã«É «ÛÔ» ÷ É Éè «Ô Û «Û ¨ ¸ ÷ Öè »« Âèã «ã«É«Ûã t £ ã 㨠ã ô unable to respond to individual nutritional queries.


MAT TEO’S ‘MAMMA’S SECRET’ VEGGIE FRIT TATA

MADE WITH TESCO HAND-HARVESTED COURGETTES AND PHILADELPHIA FOR A FRESH TASTE


REAL LIVING | COMMUNITY

Your letters

Join the conversation We want to hear from you - get in touch with your stories and snaps

Star letter The May issue was a real success in my house – I’ve made nine of the recipes over the last fortnight alone! At eight months pregnant I need healthy, easy recipes, and the Baked chorizo & spring greens risotto was a particular revelation in making risotto easy to cook. I look forward to the next magazine and some freezerfilling recipes before baby arrives! Leona, Solihull

GET INVOLVED @Tesco facebook.com/tesco instagram.com/tescofood pinterest.com/tesco youtube.com/tesco email tesco.mag@cedarcom.co.uk write Tesco magazine, Cedar Communications, 85 Strand, London WC2R 0DW

HOW DO YOU LIKE YOUR ROAST?

This was delicious! from @tescofood magazine #vegan @mamma_caroline_veggie

COOKING CONFIDENCE I was so pleased to see your classic moules frites recipe (May) with tips on how to prepare mussels. I love to eat them in restaurants, but always shy away from cooking them at home. Your step-by-step guide has given me the confidence to give it a try. Jo, Nottinghamshire

What makes your perfect roast dinner – lots of gravy, golden potatoes, crispy Yorkshire puddings? Tell us your views, give us your cooking tips and send in a pic for a chance to have them featured in Tesco magazine #boastyourroast.

PEN OUR STAR LETTER Email or write in and we’ll choose one Star Letter*, which will win a £50 gift card**.

Such a wonderful and striking dessert – one for the É »Éó Û @eatslurpburp

Letters may be edited for length and clarity. *The Star Letter will be chosen from emails and post received; send entries to tesco.mag@cedarcom.co.uk or Tesco magazine, Cedar Communications, 85 Strand, London WC2R 0DW. **Open to UK residents, 18+. Normal exclusions apply. Send your entry to arrive by 23:55 on 27 August 2019 for a chance to win one £50 giftcard to use in Tesco. You can buy Tesco products at any UK Tesco store with your giftcard. It’s also redeemable at tesco.com where the giftcard payment option is available at the online checkout. Giftcards cannot be exchanged for cash/credit. The card and balance will expire five years after last use or by 27 August 2024. Making a purchase refreshes the five-year expiry period. Giftcards are valuable and should be treated like cash; if lost, they cannot be replaced. Damaged, altered or cancelled cards will not be accepted.

10


©

© 2019 Mars or Affiliates.


Best buys

Your sunshine moments Brilliant things to f ill your basket with this month

UPDATE YOUR ICE CREAM The ultimate summer staple gets a makeover with our inventive toppings.

FRESH & FRUITY Drizzle ice cream with Tesco Finest Raspberry Coulis 275g, £2 (73p/100g). Sprinkle with freeze-dried strawberries and torn mint leaves.

RICH & INDULGENT Top ice cream with chocolate sauce and Honeycomb Pieces 55g, £1 (£1.82/100g).

12

SWEET & FUDGY Spoon salted caramel sauce over ice cream and scatter with Fudge Chunks 65g, £1 (£1.54/100g).


SHOPPING | /E ]cKY

D YcwE ] </c , E ] Y c]

ACCESSORISE YOUR ICE CREAM

VANILLA ‘If there’s one thing that signifies summer for me, it’s scoops of ice cream piled high into a cone. Over the years, vanilla has come to Û Â Û Û ¢ óÉè èã / 㨫¸ «ã  㨠Á ¸ of a really good ice cream. Kè c Û É &«Â Ûã « Á ÉÁ «Â Û ¨«£¨»÷ ÛÉ裨㠢ã Madagascan vanilla beans, prized ¢É 㨠« «Âã ÂÛ óÉè ô«ã¨ « ¨ ¢è»» ¢ ã Á«»¸  Éè » Á ¢É »èöè «ÉèÛ»÷ Û«»¸÷ Ûè»ãÛ c ÷ ô¨«ûû«Â£ Û ÉÉÔ «Â »  ô«ã¨ ÛÉÁ ¨«»» » ¸ É ã¨ Â ÔÉè Éó «

Fab ideas for making your ice cream extra-special

Freeze-Dried Strawberries 7g, £1 (£1.43/10g), add intensely fruity notes.

YOU HAVE TO TRY...

Our Finest ice cream uses highly sought-after Madagascan vanilla beans, prized for their intense flavour

Martyn Lee, Tesco executive chef, product development

Ice Cream Scoop, £4 Sundae Glass, £1 each

‘This is vanilla at its best.’ Tesco Finest Madagascan Vanilla Ice Cream 480ml, £2

Tesco Finest Fi Alphonso Al h Mango & Passion Fruit Coulis 275g, £2 (73p/100g), gives a tangy and tropical twist.

(42p/100ml)

THE SCOOP Dish up your ice cream with the perfect kit. Glass bowls show off your sundae in all its glory, while metal scoops can be run under the hot tap before using to make ice cream easier to scoop.

6 Dipped Waffle Cones, £1.40 (23p each), have a vanilla-chocolate coating for extra indulgence.

13


Holiday feeling Whether you’re at home or away this summer, embrace the sunshine with these great buys

MAKE IT Cool off on hot days with easy homemade ice lollies - just pour your favourite drinks into moulds and freeze! Or turn to p87 for our recipe ideas.

TRY IT LOVE LOCAL

Are you jam-first or creamfirst? And did you know that cream-first is the Devon way, while jam-first is Cornish? Whichever you choose, make up fruit scones with strawberry jam and Rodda’s Clotted Cream 227g, £2* (88p/100g). Available in Southwest stores.

The ultimate fish and chips for two - seagulls not included! Dish up Tesco Finest Beer Battered Cod Fillets 385g, £4.50 (£1.17/100g), and Tesco Finest Chunky Chips with Cornish Sea Salt 450g, £2.60 (58p/100g), with mushy peas and lemon wedges.

Raspberry & Rose Lemonade 1ltr, 50p (5p/100ml), Apple & Elderflower Juice 1ltr, £1.10 (11p/100ml)

HEAD TO THE CAFE

*

This summer, sit back and relax with Tesco’s summer cafe menu. There’s a whole new range of iced drinks, from the thirst-quenching Watermelon Crush to the indulgent Eton Mess Frappé, swirled with strawberry sauce and meringue. Look out for new sandwiches, cakes and salads too.

Promotion runs 10 July-20 August 2019. Normal price £2.27

BUY IT

14


SHOPPING | IN STORE

KIDS’ BAKING

WORDS BRYONY BOWIE PHOTOGRAPHY ADRIAN LAWRENCE FOOD STYLING HANNAH YEADON PROP STYLING JENNY IGGLEDEN MARTYN LEE PHOTOGRAPHY ALUN CALLENDER

Keeping the kids entertained can be tricky over the long holidays, but these fairy cake kits are guaranteed fun, and simple enough for little hands to help with.

Unicorn Fairy Cake Kit 265g, £2 (75p/100g) Dinosaur Fairy Cake Kit 255g, £2 (78p/100g)

15


SHOPPING | IN STORE

Easy summer Quick-win essentials for lazy sunny days

THE BURGER Be ready for impromptu barbecues and stash a pack of 4 British Beef Burgers 454g, £3 (66p/100g) , in the freezer, which can be grilled or barbecued straight from frozen. Pile into brioche buns with Halloumi Slices 200g, £2.20 (£1.10/100g), and your favourite toppings.

THE FLOWERS Bring a pop of colour to your garden in a flash with the new Gardener’s World plants, exclusive to Tesco - we love the Summer Sunshine Collection Hanging Basket, £15.

THE COOL-OFF KIT

THE ACCESSORY This Infuser Bottle, £7, has handy guides on the side that prompt you to stay hydrated on the go. It’s also designed for you to add slices of fruit to give your water a subtle flavour.

THE SALADS Tesco salad bags are colour-coded by flavour profile to make your choice even easier. Purple bags have a strong flavour, red are mild and tender, and orange are crisp and sweet. Rocket & Babyleaf Salad 90g, £1.25 (£1.39/100g); Babyleaf & Kale Salad 85g, £1 (£1.18/100g); Iceberg Lettuce 260g, £1 (38p/100g).

THE PARASOL The Tesco 1.8m Garden Parasol, £20, has a tilt function so you can adjust the angle to ensure you’re always in the shade. There’s a storage bag too.

17


SHOPPING | IN STORE

Kids’ uniforms

Back to school

18

These stain-resistant polos won’t fade in the wash. Polo shirt, £2.50 2-pack, in red, blue, white or yellow

Fade-resistant jumpers will keep kids warm through winter. V-neck jumper, £10 2-pack, in black or red

Keep it simple in black, or add frills to white. Rib ankle socks, £4 5-pack; Broderie ankle socks, £4 5-pack

Stain-repellent, adjustable waist, reinforced knees, two styles, 100-day guarantee*. Job done. Trousers, £7

Whites often discolour, but these shirts will stay bright for longer. Revere girl’s shirt, £3 2-pack white

This classic long-lasting skirt has an ¶èÛã » ô «Ûã ¢É ÛÂè£ ã Skater skirt, £6 2-pack

One to wear, one as a spare: get even more value in a multipack. Boy’s shirt, £3.50 2-pack, in white or blue

Available in four colours, these cardies are great value. Cardigan, £8 2-pack, in red, black, green or blue

c¨ Û Û è Û«Ûã Âã Û¨É Û ô«»» survive lots of playground fun. Patent shoe, £15; Sporty shoe, £12.50

WORDS RHONA MERCER * For details of the 100-day guarantee, visit tesco.com/zones/clothing/school-uniform

For uniforms with maximum wear and minimum fuss – at great prices – it’s top marks for F&F at Tesco


There are lots of exhausting ways to boost wellness and feel healthier. Some days you do 50 bum-sculpting air squats in the gym. Other days, you do 50 bumsculpting air squats unintentionally as you lug the shopping home. Happily, you’ve LINWOODS Milled Organic Flaxseed in your bag. An instant, nutritious hit of Protein that’s high in Omega 3 and ready to add to anything – so you feel ready for anything too. Like finally sitting on your bum, for example...

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FOOD | EVERYDAY

Star buy

GREEN PESTO The convenient little jar that can be the hero of all kinds of dishes

90p 190g (47p/100g)

Green Pesto

BRUNCH WINNER

EASY FAMILY DINNER

PUB CLASSIC

21


FOOD | EVERYDAY

P E S T O E G G S F L O RE N T I N E Serves 2 Takes 15 mins Cost per serve £1

1 In a bowl, mix the pesto, lemon juice, oil and 4 tsp water; set aside. 2 Melt the butter in a frying pan over a low heat, then add the spinach a handful at a time. Cook, stirring occasionally, for 4-5 mins until wilted. 3 Meanwhile, bring a pan of water to a simmer. Stir to make a whirlpool, then crack 1 egg at a time into the pan and reduce the heat to a very gentle simmer. Poach the eggs for 2-3 mins until the whites are set but the yolk is still runny. Remove from the pan with a slotted spoon and drain on kitchen paper. 4 Vèã 㨠Áè  ¨ »ó Û É Ի ã Û and top with wilted spinach, then the eggs. Spoon over the pesto sauce and serve with extra fresh spinach, if you like. Each serving contains Energy

Fat

Saturates

26g 7g 37% 37%

Sugars

Salt

4g 5%

1.3g 21%

of the reference intake. See page 8. Carbohydrate 32g Protein 23g Fibre 4g

22

SALMON & PESTO PA S TA B A K E

Serves 2 Takes 20 mins Cost per serve £1.68

350g penne 2 x 212g tins pink salmon, drained 1 lemon, zested and juiced 190g jar green pesto 250g pack cherry tomatoes, halved £ è ¨ ÛÔ «Â£ É«ÉÂÛ Â »÷ Û»« 125g pack reduced-fat mozzarella

1 Preheat the oven to gas 7, 220°C, fan 200°C. Boil the pasta for 5 mins. Drain, reserving 100ml cooking water. 2 Meanwhile, in a 2ltr ovenproof dish, mix the salmon, lemon zest and juice, pesto (reserving 2 tbsp), tomatoes and half the spring onions; season. 3 Mix the pasta and reserved cooking water into the dish. Mix the reserved pesto with 1 tbsp water and drizzle over the pasta. Tear over the mozzarella, top with the remaining spring onions and bake for 25 mins until golden. Each serving contains Energy

2815kJ 669kcal 33%

Fat

Saturates

25g 6g 35% 28%

PUB CLASSIC PESTO CLUB SANDWICHES

Serves 4 Takes 35 mins Cost per serve £1.80

4 tsp green pesto Ω lemon, juiced 1 tbsp olive oil 10g butter 130g baby spinach, plus extra to serve (optional) 4 eggs £»«Û¨ Áè ÂÛ ¨ »ó  ãÉ Ûã

1870kJ 447kcal 22%

EASY FAMILY DINNER

Sugars

Salt

7g 7%

2.0g 33%

of the reference intake. See page 8. Carbohydrate 72g Protein 43g Fibre 3g

£ Á«Â« ¨« ¸  Ûã »» ãÛ 2 smoked bacon rashers vegetable oil 3 tbsp 50% less fat soft cheese 2 tbsp green pesto 6 slices white bread, toasted 4 round lettuce or Little Gem leaves 2 large vine tomatoes, thinly sliced sweet potato fries, to serve (optional)

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the chicken and bacon on a baking tray, drizzle with a little oil and roast for 10-15 mins until cooked through and turning golden. 2 Meanwhile, mix the soft cheese with the pesto and spread over 1 side of each piece of toast. Divide half the lettuce and tomatoes, then all the chicken between 2 slices. Top each with 1 slice of toast, cheese-side up. Add the remaining lettuce and tomatoes, and the bacon. Top with the remaining toast, cheese-side down, and cut in half. Serve with sweet potato fries, if you like. Each serving contains Energy

2620kJ 622kcal 31%

Fat

Saturates

21g 5g 29% 27%

Sugars

Salt

7g 8%

2.6g 43%

of the reference intake. See page 8. Carbohydrate 60g Protein 48g Fibre 5g

RECIPES AND FOOD STYLING LOTTIE COVELL PHOTOGRAPHY ALEX LUCK PROP STYLING OLIVIA WARDLE

BRUNCH WINNER


F E E L

2 for

£2

GOOD

*

MANGO SMOOTHIE MADE WITH ARLA LACTOFREE

EASIER TO DIGEST†

D A I R Y

*Vit B12 contributes to the reduction of tiredness and fatigue. Calcium is needed for the maintenance of normal bones. Protein contributes to growth in muscle mass. †Easier to digest for those who may have gastro-intestinal discomfort caused by lactose intake. 2 for £2 offer valid on all Arla LactoFREE Fresh Milk 1L variants available from 31/07/2019 to 20/08/2019. Normal price per unit £1.40. Normal price per litre £1.40. Selected stores and online. Subject to availability.

Available at selected

stores


The Most Müllerlicious Corner Ever

Thicker • Creamier tasting • Source of protein


FOOD | WEEKEND

August harvest

IN SEASON Make the most of summer’s fresh produce, at its best now

Broad beans A British summer classic Need to know The outer skin of older podded beans can become tough; double-pod them for extra sweetness. SAL MON, SMASHED AVOC ADO & B ROAD BE AN BRUSCHE T TA Serves 4 Takes 15 mins Cost per serve £1.73 350g shelled broad beans 1 ripe avocado, stoned and peeled ¨«»»«  »÷ ¨ÉÔÔ 10g fresh coriander, chopped 1 lime, juiced 㨫 ¸ Û»« Û ÛÉè É裨 ÷ »ÉÉÁ «Û¨ Û ã¨«Â»÷ Û»« 120g pack smoked salmon, sliced watercress, to serve

1 Blanch the broad beans in boiling water for 2-3 mins. Drain and refresh under cold water, then squeeze to remove the outer skins (you can leave them on but the beans are more tender if double-podded). 2 Put the beans, avocado, chilli, coriander and most of the lime juice in a bowl. Mash until smooth. Season. 3 Toast the sourdough slices. Dollop the bean mash on top, then add the radishes and salmon. Finish with the remaining lime juice and some black pepper. Serve with watercress. Each serving contains Energy

1136kJ 271kcal 14%

Fat

Saturates

11g 2g 15% 12%

Sugars

Salt

2g 3%

1.4g 24%

of the reference intake. See page 8. Carbohydrate 27g Protein 16g Fibre 7g 1 of you 5-a-day; high in vitamin B5

For more broad bean recipes, visit tesco.com/realfood 25


Deliciously

Smooth and creamy

And 82 calories per 30g portion* Block: *Just under 7 portions in each pack. 342kJ/82kcal per 30g. 1141kJ/273kcal per 100g. Slices: 5 slices in each pack. *342kJ/82kcal per 30g. 1141kJ/273kcal per 100g. Grated: *6 portions in each pack. 344kJ/82kcal per 30g. 1148kJ/275kcal per 100g.


FOOD | WEEKEND

Sweetcorn «ÛÔ Â ¶è« ÷ è Ûã Ô» Need to know Stand cobs on a board and run down the length with a sharp knife to remove the kernels. C H A RRE D C O RN & H A L L O U M I PA N C A K E S Serves 4 Takes 40 mins Cost per serve £1.46 4 sweetcorn cobs 1 tbsp olive oil £ Ô» «Â Éè 2 tsp baking powder

¨«»»«  »÷ ¨ÉÔÔ 20g fresh coriander, 15g chopped 1 large egg 350ml milk ö £ Ô ¸ »«£¨ã ¨ »»ÉèÁ« £ ã £ »Éô ¢ ã ' ¸ Ûã÷» ÷É£è ã ãÛÔ Û « ¨ ¨«»»« Û è É ãÉ ã Ûã »«Á èã «ÂãÉ ô £ Û ãÉ Û ó

1 Heat a griddle pan or barbecue until hot and brush the sweetcorn cobs with 1 tsp oil. Cook for 15 mins, turning regularly, until charred all over. Use a sharp knife to cut down the length of each cob to remove the kernels; transfer to a bowl. 2 D«ö 㨠Éè ¸«Â£ ÔÉô ¨«»»« and chopped coriander in a separate bowl. Create a well in the centre; whisk the egg and milk to combine, then pour into the well. Starting in the centre, whisk gently

ãÉ £ è »»÷ Á«ö 㨠Éè «ÂãÉ ã¨ egg mixture until combined and smooth. Stir in the sweetcorn and halloumi; season. 3 Heat a frying pan over a mediumhigh heat and brush with oil. Working in batches, pour ladlefuls of batter into the pan to form 8cm pancakes. Éɸ ¢É Á«ÂÛ èÂã«» £É»  «Ô and cook for a further 2 mins. Repeat to make 12 pancakes. 4 Mix the yogurt with the chilli sauce, then serve with the pancakes, remaining coriander and lime wedges for squeezing over. Each serving contains Energy

1715kJ 407kcal 20%

Fat

Saturates

Sugars

Salt

14g 6g 9g 1.6g 20% 30% 10% 27%

of the reference intake. See page 8. Carbohydrate 53g Protein 21g Fibre 3g 1 of your 5-a-day; high in protein; source of vitamin B12; source of calcium

For more sweetcorn recipes, visit tesco.com/realfood

27


FOOD | WEEKEND

Cherries Make the most of their short summer season Need to know Use a chopstick or piping nozzle to push out the stones. C H E RRY & T H Y M E G A L E T T E S Makes 6 Takes 1 hr Cost per serve 91p ã ÛÔ Ô» «Â Éè Ô»èÛ öã ¢É èÛã«Â£ £ »É ¸ Û¨É ã èÛã Ô Ûã ÷ Á «èÁ ££ ã  ã¨÷Á ÛÔ «£Û » ó Û Ô« ¸ £ ¨ « Û ÛãÉ ã ÛÔ »«£¨ã Éô Ûè£ £ ô¨«ã ¨É É» ã ¨ÉÔÔ £ Ô«Ûã ¨«ÉÛ É裨»÷ ¨ÉÔÔ ãÛÔ « «Â£ Ûè£ Á ¢ ¯ ¨ É « Á ãÉ Û ó (optional)

1 Preheat the oven to gas 6, 200°C, fan 180°C. Line 2 baking sheets with nonstick baking paper. Dust your ôÉ ¸ Ûè ¢ ô«ã¨ Éè 㨠 ɻ» the pastry out to a large rectangle with roughly the thickness of a 20p coin. Cut out 6 x 16cm-wide circles and place on the baking sheets (you may need to reroll the pastry); brush with egg and scatter with thyme. 2 In a bowl, mix the cherries, 1 tbsp Éô Ûè£ ã¨ Éè ¨É É» ã and pistachios. 3 Spoon the mix onto the centre of the pastry and fold in the edges to Éó 㨠£ Û É¢ 㨠»»«Â£ èÛ¨ with egg; scatter over the remaining brown sugar. Chill for 15 mins. 4 ¸ ¢É Á«ÂÛ èÂã«» £É»  Cool for 10 mins, then dust with icing sugar and serve with crème fraîche or ice cream, if you like.

MAKE IT CHEAPER

You can use frozen or drained tinned cherries instead of fresh

Each galette contains Energy

2251kJ 540kcal 27%

Fat

Saturates

Sugars

Salt

34g 14g 18g 0.4g 49% 69% 20% 7%

of the reference intake. See page 8. Carbohydrate 50g Protein 8g Fibre 4g

For more cherry recipes, visit tesco.com/realfood

29


Flat peaches Also known as Saturn or Doughnut peaches Need to know Their stones are easier to separate from the Û¨ 㨠 £è» Ô ¨ Û

ãÔ ¨ Û ¨ »ó  ÛãÉ 150g raspberries 200g half-fat crème fraîche (optional)

U P S I D E - D O W N P E AC H MELBA CAKE

1 Preheat the oven to gas 4, 180°C, fan 160°C and grease and line a deep 23cm springform cake tin with nonstick baking paper. In a large bowl, beat the butter and sugar with an electric whisk or wooden spoon for 3 mins or until soft and creamy. Beat in the eggs, one at a ã«Á £ è »»÷ «Â£ ¨ »¢ 㨠Éè as you go. Whisk until combined. 㨠Á «Â«Â£ Éè 㨠almonds, baking powder and vanilla; mix until just combined. Remove 150g of the mixture and stir through 50g coulis. 2 Line the base of the cake tin with the peaches, cut-side down. Dollop

Serves 12 Takes 1 hr 30 mins Cost per serve 55p 200g unsalted butter, softened, plus extra for greasing 200g light brown sugar 4 medium eggs £ Û »¢ «Û«Â£ Éè 100g pack ground almonds Ω tsp baking powder 1 tsp vanilla extract 50g Tesco Finest raspberry coulis, plus extra to serve

30

For more peach recipes, visit tesco.com/realfood

the cake mixtures alternately over the top, then swirl with a knife to ã Á » ã ¸ ¢É 1 hr or until a skewer inserted into the middle of the cake comes out clean. If the cake looks like it’s browning too much, cover with foil after 50 mins. 3 Leave to cool on a wire rack for 10 mins, then carefully turn out onto a plate. Serve warm or cold with raspberries, a little extra coulis and a dollop of crème fraîche, if you like. Will keep in an airtight container for up to 2 days. Each serving contains Energy

1393kJ 334kcal 17%

Fat

Saturates

Sugars

Salt

22g 10g 22g 0.3g 31% 48% 25% 4%

of the reference intake. See page 8. Carbohydrate 32g Protein 6g Fibre 1g


FOOD | WEEKEND

Watermelon These refreshing fruits are 92% water Need to know A yellow patch on the underside of a watermelon is a sign that it is ripe.

WORDS BRYONY BOWIE RECIPES HANNAH YEADON PHOTOGRAPHY MAJA SMEND FOOD STYLING EMMA JANE FROST PROP STYLING TAMZIN FERDINANDO

COOK’S TIP The watermelon is easier to coat in chocolate when frozen, but it defrosts quickly. Work in batches, leaving half in the freezer

C H O C O L AT E - D I P P E D WAT E RM E L O N W I T H C RU S H E D P I S TAC H I O S

touching) a pan of simmering water, or in short bursts in the microwave. Put the pistachios in a shallow bowl. 3 Spear a watermelon piece with a fork, then spread over the chocolate to half-cover. Dip in the pistachios and return to the baking paper, chocolate-side up; repeat with the remaining watermelon. Will keep in the freezer for up to 1 week. Serve frozen or defrost for 15 mins before serving.

Serves 8 freeze for up to 1 week Takes 20 mins plus 3-4 hrs freezing Cost per serve 82p 1 small watermelon (about 1.5kg), peeled and cut into cubes 350g dark chocolate £ Ô«Ûã ¨«ÉÛ ó ÷  »÷ ¨ÉÔÔ

Each serving contains Energy

1 Spr Spread the watermelon in a single layer on a baking tray lined with nonstick baking paper and freeze nonst for 3-4 3- hrs until almost fully frozen. 2 Melt Mel the chocolate in a small heatproof bowl set over (but not heatp

1458kJ 349kcal 17%

Fat

Saturates

Sugars

Salt

19g 9g 32g 0.1g 28% 45% 36% 1%

of the reference intake. See page 8. Carbohydrate 37g Protein 6g Fibre 3g

For more watermelon recipes, visit tesco.com/realfood

31


D

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Family dinners &«ó

ÔÔ Éó «Ô Û ãÉ Û ÷Éè ¢ Á«»÷ 㨠É裨 㨠ô ¸

Tried it, liked it

TOTAL SPEND

This month our tester is Hannah, who lives in Sheffield with her husband, Luke, four-year-old daughter Harriet and two-year-old son Jude. ‘I teach at a secondary school, and I’m trying to be a more adventurous cook. Harriet has recently been diagnosed with coeliac disease, so she can’t eat gluten, which has added a new dimension to the way we cook. I enjoyed this challenge and got to make things that I wouldn’t have before. I can’t always be bothered to follow a new recipe midweek, but these were easy to follow, with a few simple ingredient swaps to make them coeliac-friendly. They’ve now been added to my list of meal ideas.’

£20 5 X DINNERS 4 X SERVINGS

+

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

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FOOD | EVERYDAY

Ô ¸ ]èÂã «» & ÁÛ » ÁÉÂÛ £ Ô ¸ ¢ Û¨ Û«» £ Ô ¸ ¢ Û¨ É «  £ ¢ Û¨ £«Â£ £ »« è» É«É É«ÉÂÛ ÉãÛ ¸£ Ô ¸ Y Á & ÁÛ Ûô ã ÔÉã ãÉ Û £Ô ¸Y Á & ÁÛ ÛÔ«Â ¨ ö £ Ô ¸Û E«£¨ã«Â£ » & ÁÛ ¨ ÷ ãÉÁ ãÉ Û è èÁ ÔÉ ã«É £ Ô ¸ ÉÛô »» & ÁÛ ¢ Á«Â ¢ ã Ÿ £ Ô ¸ ¨« ¸  »«ó Û £ £ £ÂÉ ¨« £Ô ¸ Á¢« » Û ' ¸ Ûã÷» Û » ¨ Û £ ÔÉã ¢ ã  ãè » ÷É£è ã Ô ¸ Á «èÁ ££Û £Ô ¸, ã÷ &ÉÉ É Ô Â £ ã«Â ]ãÉ ¸ô »» É tuna chunks in brine £ ¶ Ô«ãã » ¸ É»«ó Û £Ô ¸ Û¨ ô ÂèãÛ Á» ã«Â /Û»  ]èÂ É ÉÂèã Á«»¸ £ ã«Â ' Éô Û , ó Ûã  ô ÔÉã ãÉ Û «Â ô ã ö £ ã«ÂÛ ' Éô Û , ó Ûã ¨ÉÔÔ ãÉÁ ãÉ Û £ ã«Â ' Éô Û , ó Ûã £ Â Ô Û «Â ô ã ¸£ £ ' Éô Û , ó Û㠻ɣ £ «Â « Ÿ £ ÔÉã Á «èÁ 㫸¸ è ÷ ÔÉô £ £ ¢ Éû  ¢«Â ô¨É» £  ÂÛ

TOTAL SPEND £20*

+ FROM YOUR STORECUPBOARD caster sugar, chicken stock cube, olive É«» Ûè Éô É«» è Û »ã ¢ stock cube, vegetable stock cube

SHOPPING LIST

This had just the right amount of kick to it for us adults. For the kids, we added a little extra yogurt before serving

BEEF KEEMA Serves 4 Takes 45 mins 500g pack 20% fat beef mince É«É  »÷ ¨ÉÔÔ £ »« »Éó Û Â »÷ ¨ÉÔÔ £ Ô« £«Â£ Ô »   »÷ ¨ÉÔÔ £ ¢ Û¨ É «  » ó Û Â Ûã »¸Û ¨ÉÔÔ Û Ô ã »÷ ã ÛÔ Á «èÁ 㫸¸ è ÷ ÔÉô £ ã«Â ¨ÉÔÔ ãÉÁ ãÉ Û è Û »ã ¢ ÛãÉ ¸ è Á èÔ ãÉ Á» £ »É£ £ «Â « £ ÔÉã ¢ ã  ãè » ÷É£è ã £ ã«Â £ ÂÔ Û «Â

1 Heat a large nonstick frying pan over a high heat. Add half the mince and stir-fry for 3-4 mins until browned. Tip into a colander placed over a bowl to drain. Repeat with the remaining mince. 2 Return the strained meat juices to the pan and reduce the heat to

low-medium. Add the onion, garlic and ginger and cook for 6-8 mins until softened. Stir in the coriander stalks and tikka powder and cook for 2-3 mins, stirring, until fragrant. 3 Return the browned mince to the pan and add the tomatoes and stock; season. Bring to the boil, then simmer, uncovered, for 20 mins, stirring occasionally. Meanwhile, cook the rice to pack instructions. 4 After 20 mins, stir in 1 tbsp of yogurt, the drained peas and half the coriander leaves. Cook for 2 mins, then taste and season if needed. Scatter with the remaining coriander, then serve with the rice and a spoonful of yogurt. Each serving contains Energy

2602kJ 621kcal 31%

Fat

Saturates

Sugars

Salt

28g 13g 10g 1.1g 39% 64% 11% 19%

of the reference intake. See page 8. Carbohydrate 60g Protein 35g Fibre 5g

33


The flavours were lovely; I would definitely cook this again. The green beans went really well with the coconut, and my daughter loved the sauce

34

MAKE IT VEGAN AND GLUTEN FREE Use a veggie stock pot instead of a cube


FOOD | EVERYDAY

S RI L A N K A N - S T Y L E SW E E T P O TAT O C U RRY Serves 4 Takes 50 mins Ω onion, roughly chopped 3 garlic cloves, roughly chopped 25g piece ginger, peeled and chopped 15g fresh coriander, leaves and stalks separated, leaves chopped 2Ω tbsp medium tikka curry powder 60g pack cashew nuts 1 tbsp olive oil 500g sweet potatoes, peeled and cut into 3cm chunks 400ml tin coconut milk Ω vegetable stock cube, made up to 300ml 200g long-grain rice 300g frozen green beans 150g spinach 1 lemon, Ω juiced, Ω cut into wedges to serve

1 Put the onion, garlic, ginger, coriander stalks, tikka powder and half the cashew nuts in a food processor. Add 2 tbsp water and blitz into a chunky paste. 2 In a large nonstick saucepan, heat the oil over a medium heat. Add the paste and cook, stirring, for 5 mins. Add the sweet potatoes, stir, then pour in the coconut milk and stock. Bring to the boil and simmer for 25-35 mins until the sweet potatoes are tender. 3 Meanwhile, cook the rice to pack instructions. Toast the remaining cashews in a dry frying pan. 4 Stir the green beans into the curry and simmer for 2 mins. Add the spinach in handfuls, allowing each to wilt before adding the next; simmer for 1 min. Add the lemon juice, to taste, and most of the coriander leaves. Scatter over the remaining coriander and cashews, then serve with the rice and lemon wedges. Each serving contains Energy

2291kJ 544kcal 27%

Fat

Saturates

Sugars

Salt

20g 8g 14g 1.0g 28% 41% 15% 16%

of the reference intake. See page 8. Carbohydrate 84g Protein 12g Fibre 8g

G RE E K - S T Y L E GNOCCHI SALAD Serves 4 Takes 25 mins 500g pack gnocchi 2 tbsp olive oil » £ £ »« »Éó  »÷ ¨ÉÔÔ 1 lemon, zested and juiced 15g fresh basil, stalks chopped, leaves shredded 80g pitted black olives (from a 330g jar), drained and sliced 250g pack cherry tomatoes, halved 1 cucumber portion, sliced into half moons É«É ó ÷  »÷ Û»« 150g Greek-style salad cheese, diced

1 Boil the gnocchi in a large pan of water for 3 mins. Drain well, then pat dry with kitchen paper. Heat Ω tbsp oil in a large frying pan over a high heat. Add half the gnocchi

(it may spatter a little) and stir-fry for 4-5 mins until golden. Transfer to a plate with a slotted spoon, then repeat with the remaining gnocchi. 2 Return the pan to a low heat and add the remaining oil. Add the garlic, lemon zest and chopped basil stalks and cook for 1-2 mins until fragrant but not coloured; remove from the heat. Add the lemon juice and season with pepper, then whisk with a fork to combine. 3 Return the gnocchi to the pan, toss to coat, then tip into a large bowl. Add the olives, tomatoes, cucumber, onion and cheese. Toss gently to mix, then top with shredded basil leaves to serve. Each serving contains Energy

1554kJ 371kcal 19%

Fat

Saturates

17g 7g 24% 34%

Sugars

Salt

5g 5%

2.1g 36%

of the reference intake. See page 8. Carbohydrate 42g Protein 11g Fibre 4g

35


N I Ç O I S E F RI T TATA Serves 4 Takes 35 mins 175g frozen green beans 100g spinach 8 eggs 2Ω tbsp olive oil 145g tin tuna, drained Ω x 567g tin new potatoes, drained and halved 250g pack cherry tomatoes, halved 80g pitted black olives (from a 330g jar), drained and sliced É«É ó ÷  »÷ Û»« Ω tsp caster sugar Ω lemon, zested and juiced º x 30g pack fresh basil

CHICKEN LIVER & T O M AT O R AG U Serves 4 freeze ragu only Takes 40 mins 2 tbsp olive oil É«É  »÷ ¨ÉÔÔ 2 carrots, scrubbed and diced £ »« »Éó Û Â »÷ ¨ÉÔÔ º x 30g pack fresh basil, stalks  »÷ ¨ÉÔÔ » ó Û ãÉ Â Ÿ £ Ô ¸ ¨« ¸  »«ó Û Â »÷ chopped, any sinew removed and discarded 400g tin chopped tomatoes 1 chicken stock cube, made up to 300ml Ω tsp caster sugar 300g penne º lemon, juiced

cook for 2 mins more. Transfer to a bowl; set aside. 2 Return the pan to a high heat and add the remaining oil. Add the chicken livers and stir-fry for 5 mins until browned. Return the onion mixture to the pan and stir in the tomatoes, stock and sugar. Season, bring to the boil, then simmer for 20 mins until reduced and thickened, and the liver is cooked through. Meanwhile, cook the pasta to pack instructions. 3 Taste the ragu and add another pinch of sugar or more seasoning, if needed. Add a squeeze of lemon juice to taste and stir in half the torn basil leaves. Divide the pasta between 4 bowls, spoon over the ragu and top with the remaining basil. Each serving contains Energy

1 Heat 1 tbsp oil in a large nonstick saucepan, over a low-medium heat. Fry the onion and carrots for 10 mins, stirring occasionally. Stir in the garlic and basil stalks and 36

1982kJ 469kcal 23%

Fat

Saturates

Sugars

Salt

12g 2g 12g 1.8g 17% 11% 13% 30%

of the reference intake. See page 8. Carbohydrate 69g Protein 26g Fibre 3g 2 of your 5-a-day; high in folate; high in vitamin A; high in vitamin B7; high in vitamin B12

1 Cook the beans in a pan of boiling water for 3 mins. Remove with a slotted spoon, rinse under cold water and pat dry. Add the spinach to the boiling water and cook for 30 secs until wilted. Drain, rinse under cold water, then squeeze out 㨠ö ÛÛ ô ã   »÷ ¨ÉÔ 2 Crack the eggs into a jug, season well and whisk lightly to combine. 3 Preheat the grill to high. In a 24cm nonstick, ovenproof frying pan, heat 1Ω tbsp oil over a low-medium heat. Pour in the egg, scatter over the beans, spinach, tuna and potatoes, and half the tomatoes, olives and red onion. Cook for 15 mins until the edges and base are almost set, then transfer to the grill for 5-6 mins until the top is set and golden. Leave to rest in the pan for 5 mins. 4 Whisk the remaining oil in a bowl with the sugar, lemon zest and juice. Add the remaining tomatoes, olives and onion. Tear over the basil leaves, season with pepper and toss to combine. Slide the frittata onto a board, spoon over the tomato and olive salsa and slice into wedges to serve. Each serving contains Energy

1475kJ 355kcal 18%

Fat

Saturates

24g 5g 34% 25%

Sugars

Salt

5g 6%

1.6g 27%

of the reference intake. See page 8. Carbohydrate 13g Protein 24g Fibre 5g


FOOD | EVERYDAY

RECIPES LUCY JESSOP PHOTOGRAPHY TOBY SCOTT FOOD STYLING SUNIL VIJAYAKAR PROP STYLING LUIS PERAL * Subject to availability

This meal was all about the prep, but once everything was assembled it was an easy dish

USE IT UP TINNED POTATOES

Dice leftover potato and add to a breakfast hash with bacon and spinach. Grower’s Harvest New Potatoes 567g*, 39p (11p/100g)

For more delicious midweek meals, visit tesco.com/realfood

37


FOOD | EVERYDAY

Kids’ lunches

Meals for less

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Take the pain out of cooking for your kids during the holidays with these 20-minute lunches

NO

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£1

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PER SERVE

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S PA

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39


FOOD | EVERYDAY

Serves 4 Takes 20 mins Cost per serve 94p 1 tbsp olive oil 1 garlic clove, crushed 150g diced turkey, large pieces halved Ω tsp mild chilli powder (optional) 2 peppers from a 375g Nightingale Farms pack, sliced 130g frozen sweetcorn 300ml Tesco Finest vegetable stock  ÛãÛ ¢ ÉÁ £Ô ¸  egg noodles

1 Heat the oil in a wok over a medium heat; add the garlic, turkey and chilli powder (if using) and stir-fry for 2 mins until the turkey is sealed on all sides and slightly golden. Add the peppers, corn and 1 tbsp stock. Stir-fry for 4 mins, adding 1 tbsp water towards the end. 2 Meanwhile, heat the remaining stock in a saucepan with 125ml water. Bring to the boil, add the noodles and simmer for 2 mins. 3 Divide the noodles and stir-fry between 4 mugs or bowls, then spoon over the stock. Each serving contains Energy

Fat

Saturates

Sugars

Salt

1017kJ 241kcal 12%

5g 7%

1g 5%

5g 6%

0.7g 11%

of the reference intake. See page 8. Carbohydrate 31g Protein 17g Fibre 3g 1 of your 5-a-day; high in protein; high in vitamin C

VEGGIE BEAN & EGG BURGERS Serves 4 Takes 20 mins Cost per serve 99p 400g tin kidney beans, drained 400g tin three bean salad, drained 1 tsp dried mixed herbs 5 soft wholemeal rolls, halved, cut-side lightly toasted 40g 50% reduced-fat cheese, grated 1 tbsp olive oil, plus 2 tsp 4 eggs 100g fresh salsa 260g bag Nightingale Farms sweet leaf salad 40

1 Pat the beans with kitchen paper to remove as much liquid as possible. Put in a large bowl with the mixed herbs; season with pepper. Mash to a pulp with a little texture. 2 Blitz 1 roll in a food processor to  èÁ Û ]ã« «ÂãÉ ã¨ Â mixture a little at a time (you might not need them all) until the mixture «Û Á  ¨É» Û «ãÛ Û¨ Ô ]ã« «Â the cheese. Shape into 4 patties. 3 Heat 1 tbsp oil in a frying pan and fry the burgers for 4-5 mins each side, nudging occasionally with a spatula to stop them sticking. 4 In a separate large, lidded frying pan, heat 2 tsp oil and crack in the eggs. Fry for about 1 min until the white is opaque. Cover and fry until the yolk is set to your liking. Load into the buns with the burgers, salsa and some salad. Serve any extra salad and salsa on the side. Each serving contains Energy

2011kJ 479kcal 24%

Fat

Saturates

Sugars

Salt

15g 4g 11g 1.3g 22% 19% 12% 21%

of the reference intake. See page 8. Carbohydrate 53g Protein 29g Fibre 15g 1 of your 5-a-day; high in protein; source of vitamin B12, source of fibre

F I S H N AC H O S Serves 4 Takes 20 mins Cost per serve 75p 4 plain tortilla wraps ¢ Éû  ô¨«ã Û¨ »» ãÛ Éèã £ 15g butter 125g fresh salsa 50g 50% reduced-fat cheese, grated 100g Nightingale Farms cherry tomatoes, quartered 10g fresh coriander, most chopped, a few leaves reserved to garnish 2 spring onions, sliced

1 Preheat the oven to gas 6, 200°C, fan 180°C. Cut each tortilla into 8 triangles and spread out over 2 baking trays. Bake for 5-6 mins until crisp and just starting to turn golden. 2 D Âô¨«» Éã 㨠ۨ ô«ã¨ 㨠butter. Place on a microwavable plate, cover loosely and cook on full power for 5 mins*, turning halfway.

Transfer to a clean plate, pat dry ô«ã¨ ¸«ã ¨ Â Ô Ô ã¨ Â ¸  gently toss with 75g salsa. 3 Put the tortillas in an ovenproof «Û¨ ãÉÔ ô«ã¨ 㨠ۨ Â Û ãã over the cheese. Bake for 5-7 mins until the cheese starts to melt. 4 Meanwhile, mix the cherry tomatoes and chopped coriander into the remaining salsa. Serve a few spoonfuls on top of the nachos (serve the remainder on the side). Scatter over the spring onions and reserved coriander leaves. Each serving contains Energy

1220kJ 290kcal 15%

Fat

Saturates

Sugars

Salt

5g 5%

1.1g 18%

9g 4g 13% 22%

of the reference intake. See page 8. Carbohydrate 34g Protein 17g Fibre 3g High in protein; source of vitamin B12

‘ T IN Y T RE E ’ & S AU S AG E PA S TA Serves 4 Takes 20 mins Cost per serve 53p 1 tbsp olive oil 175g frozen pork cocktail sausages 150g fusilli £ É É»« É ãÛ ã «ÁÁ 75g 50% less fat garlic and herb soft cheese 1Ω tbsp lemon juice 125g Nightingale Farms cherry tomatoes, halved

1 Heat 2 tsp oil in a frying pan over a medium heat and fry the sausages for 10-12 mins until cooked through. Remove with a slotted spoon. 2 Meanwhile, cook the pasta to pack instructions, adding the broccoli for the last 2 mins. Drain and return to the pan. 3 Whisk the soft cheese with the lemon juice and 1 tsp oil to combine; stir through the pasta and broccoli. Gently toss through the sausages and cherry tomatoes. Each serving contains Energy

1350kJ 321kcal 16%

Fat

Saturates

14g 5g 19% 24%

Sugars

Salt

5g 6%

0.7g 11%

of the reference intake. See page 8. Carbohydrate 38g Protein 14g Fibre 4g 1 of your 5-a-day; high in vitamin C; source of protein; source of folate

RECIPES ANGELA ROMEO PHOTOGRAPHY DAN JONES FOOD STYLING LUCY JESSOP PROP STYLING JENNY IGGLEDEN * Timings are based on a 800W microwave and will vary depending on your device

T U RK E Y N O O D L E S


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FOOD | WEEKEND

Jamie Oliver

FLOUR POWER Jamie’s bread recipes are packed with veg and ideal for introducing kids to some basic cooking skills

Hello all you lovely Tesco magazine readers, I wholeheartedly believe that cooking is up there as one of the most valuable skills you can teach a child, right alongside reading and writing. And the school holidays are a great time to have some family fun in the kitchen, while encouraging the kids to be more adventurous with their food. Here we’ve got two very « Âã «Ô Û ã¨ ã will spark their interest – cornbread and focaccia. Both are packed with seasonal veg for them to try, and get excited about. Go for a hands-on approach and encourage your kids to taste, touch and smell the ingredients – their reactions might surprise you. Ask the little ones to help out with random bits and pieces, like kneading and mixing, while the bigger ones can tackle slightly trickier techniques, such as measuring ingredients and grating. And remember, the more they cook, the better they’ll get! Happy cooking,

43


C o u rg e t t e, t o m a t o & r e d o n i o n fo c a c c i a

DIY pesto Pick 1 big bunch (30g) of fresh basil into a pestle and mortar and bash to a paste with a pinch of sea salt – you may need to work in batches. Peel and bash in 1 clove of garlic, then pound in 50g blanched 44

almonds èÂã«»  Dè » «Â ã ÛÔ extra virgin olive oil  »÷ £ ã «Â 50g Parmesan along with a good  £ ã«Â£ É¢ lemon zest and a squeeze of juice, then stir. Loosen with a little more oil, if needed.


FOOD | WEEKEND

C O U RG E T T E , T O M AT O & RE D O N I O N F O C AC C I A W i th p e s t o Light and spongy with a gorgeous crispy top, this focaccia is so easy even the kids can help you make it. We’re turning up the dial with some beautiful seasonal veg and a dollop È¡ Ó ÚâÈ ¡ÈÖ õâÖ òÈçÖ bÖçÚâ À it won’t hang around for long. Serves 12 Takes 1 hr plus proving Cost per serve 25p

5 Bake the veg and focaccia on separate shelves in the oven for 25-30 mins, or until the focaccia is golden and crisp, and the veg is softened and caramelised. Carefully remove the focaccia from the tray and leave to cool slightly. 6 Cut the focaccia in half lengthways like a giant sandwich, spread 2 tsp pesto (use a jar or make your own – see recipe, opposite) over the base and top with the roasted veg. Pop the lid on and cut into squares. Each serving contains Energy

7g sachet dried yeast £ Ûã É£ ô¨«ã Éè plus extra for dusting £ ô¨É» Á » Éè extra virgin olive oil 1 courgette 1 red onion 250g cherry vine tomatoes 2 tsp pesto

1 In a jug, tip the yeast into 325ml of lukewarm water and stir until dissolved. 2 ÉÁ «Â 㨠Éè Û «Â » £ mixing bowl with a good pinch of Û Û »ã D ¸ ô »» «Â 㨠Á« » then pour in the bubbly yeast mixture and mix until it just comes together into a ball of dough. Knead É Éè èÛã Ûè ¢ ¢É Á«ÂÛ or until smooth and springy. Place in a lightly oiled bowl, cover with a clean, damp tea towel and prove in a warm place for 1 hr, or until doubled in size. 3 Grease a 30 x 25cm shallow baking tray with oil. When ready, pound the É裨 ¢ ô ã«Á Û ô«ã¨ ÷Éè Ûã 㨠 Ûã ã ¨ «ã Éèã ãÉ »» 㨠ã ÷ VèÛ¨ Éô É裨»÷ ô«ã¨ ÷Éè £ Û to create dips and wells, then drizzle over 1Ω tbsp extra virgin olive oil. Cover again and prove for another 30 mins, or until the dough has doubled in size. 4 V ¨ ã 㨠Éó  ãÉ £ Û ¢  ]»« 㨠Éè £ ãã Ô » and cut the onion and halve the cherry tomatoes. Toss together on a baking tray with Ω tbsp extra virgin olive oil and a pinch of salt and black pepper.

746kJ 176kcal 9%

Fat

Saturates

Sugars

Salt

4.0g 0.6g 2.4g 0.4g 6% 3% 3% 7%

of the reference intake. See page 8. Carbohydrate 31.1g; Protein 6.0g; Fibre 3.1g Source of folate, which supports the reduction of tiredness and fatigue

KIDS LOVE…

Corn on the cob Fresh corn is fantastic on its own, but adding a crunchy breadcrumb topping takes it to the next level. Check out my supercharged recipe at tes.co/jamiescorn.

Courgettes For a winning way with courgettes, try fritters. Roughly grate (squeeze out the liquid) and mix with beaten egg, a little flour and crumbled cheese. Season, then fry until golden on both sides. Easy!

C H E E S Y C O RN B RE A D With spring onions & jalapeños Cornbread is a great recipe for kids to help make as most of the magic happens in one bowl, plus it heroes a veg that they’re bound to love – sweetcorn. Serves 12 Takes 1 hr Cost per serve 38p 1 bunch of spring onions (100g) 55g sliced jalapeños in brine (optional) 2 corn cobs 50ml olive oil 250ml semi-skimmed milk 300g fat-free cottage cheese 250g coarse cornmeal or polenta £ ô¨É» Á » Û »¢ «Û«Â£ Éè 3 large free-range eggs 80g mature Cheddar

1 V ¨ ã 㨠Éó  ãÉ £ Û ¢  Ÿ >«Â Á Éè springform cake tin or a 25 x 30cm shallow roasting tin with greaseproof paper leaving an overhang. 2 c «Á 㨠ÛÔ «Â£ É«ÉÂÛ ã¨ Â Â »÷ chop along with the jalapeños (if using) and place in a large mixing bowl. 3 Hold each corn upright on a board and carefully run a knife down, from top to bottom, cutting all the kernels É Â Ô» «Â£ «Â 㨠Éô» 4 Add the oil, milk, cottage cheese, É ÂÁ »  Éè 㨠 ¸ «Â the eggs and grate in most of the Cheddar. Add a little pinch of sea salt and black pepper, then mix until well combined. Pour the mixture into the prepared tin and grate over the remaining Cheddar. Bake in the oven for 45 mins, or until golden. 5 Carefully lift the cornbread out of the tin by its greaseproof paper and leave to cool on a wire rack. Cut into wedges and serve. Each serving contains Energy

1766kJ 421kcal 21%

Fat

Saturates

Sugars

Salt

15.7g 4.4g 5.6g 0.6g 22% 22% 6% 10%

of the reference intake. See page 8. Carbohydrate 51.9g; Protein 19.6g; Fibre 3.7g Source of protein, which supports the maintenance of muscle mass

45


HEALTHIER SWAP

I’ I’m amplifying the flavour by using fresh corn, but tinned or frozen work too o

46

‘ Cheesy cornbread p45

To cut back on the sat fat, I’ve reduced the oil and used fat-free cottage cheese to bind it all together

RECIPES © JAMIE OLIVER FOOD & LIFESTYLE PHOTOGRAPHY © JAMIE OLIVER ENTERPRISES LIMITED, BY TARA FISHER & ELLA MILLER STILL LIFE PHOTOGRAPHY © 5 INGREDIENTS – QUICK & EASY FOOD BY JAMIE OLIVER, PUBLISHED BY PENGUIN RANDOM HOUSE © JAMIE OLIVER ENTERPRISES LIMITED (2017), BY DAVID LOFTUS

FOOD | WEEKEND


Jamie Oliver

HURRAY FOR VEG Jamie gives us a sneak peek inside his latest cookbook with two exclusive recipes Hi guys, / Á ÛèÔ ö «ã ãÉ Û¨ ÉèÔ» of recipes from my brand-new cookbook, Veg / ó Ô« ¸ Éèã two that are just the ticket for warm, sunny days – my Super spinach pancakes and a gorgeous Angry bean salad – and I think ÷Éè »»÷ £É«Â£ ãÉ »Éó 㨠Á As a meat lover who will absolutely not compromise on taste, I want to prove to you that veg dishes truly can cut the mustard. All of us are aware that we need to eat more veg, and of the extraordinary health benefits attached to doing so, and this book will show you just how delicious meat-free meals can be. t¨ 㨠÷Éè »Éɸ«Â£ ãÉ embrace a meat-free day, or just try some brilliant new flavour combinations, this cookbook has you covered. /ã Û ÂÉã ¶èÛã ¢É ó £ ã « ÂÛ ó ÷ÉÂ Û ô » ÉÁ Big love,

B R AND - NE W BOOK COMING SOON! 48


VEG BY JAMIE OLIVER IS PUBLISHED BY PENGUIN RANDOM HOUSE © JAMIE OLIVER ENTERPRISES LIMITED (2019 VEG). PHOTOGRAPHY DAVID LOFTUS

FOOD | WEEKEND

S U P E R S P I N AC H PA N C A K E S Av o c a d o, t o m a t o, c o t t a g e c h e e s e, c h i l l i & coriander Serves 6 Takes 25 mins Cost per serve 99p 1 ripe avocado 350g ripe mixed-colour cherry tomatoes 100g baby spinach 3 spring onions Ω a bunch of fresh coriander (15g) 1 lime extra virgin olive oil 1 large free-range egg Áè£ É¢ Û »¢ «Û«Â£ Éè 1 mug of semi-skimmed milk olive oil 300g cottage cheese hot chilli sauce

squeeze over the lime juice. Drizzle with 1 tbsp of extra virgin olive oil, season to perfection with sea salt and black pepper, toss to coat and put aside. 2 Crack the egg into a blender, 㨠Éè Á«»¸ Á «Â«Â£ spinach and a pinch of salt and pepper, then blitz until smooth. Place a large non-stick frying pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 mins, or until lightly golden, then stack up on a serving plate and repeat. 3 Top each pancake with dollops of cottage cheese, the avocado salad, and a few good shakes of chilli sauce. Really nice served with extra lime wedges for squeezing over, and a fried egg on top, if you fancy. Each serving contains

1 , »ó ÛãÉÂ Ô »   »÷ slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the ÛÔ«Â ¨ c «Á  »÷ Û»«  add the spring onions and pick in the coriander leaves, then

Energy

1384kJ 331kcal 17%

Fat

Saturates

Sugars

Salt

13.3g 4.0g 6.3g 1.2g 19% 20% 7% 20%

of the reference intake. See page 8. Carbohydrate 42.3g; Protein 13.5g; Fibre 3.0g Source of phosphorus, which supports normal energy-yielding metabolism

A N G RY B E A N S A L A D Wa r m a r r a b b i a t a dressing, chilled baby mozzarella, fresh mint Serves 4 Takes 20 mins Cost per serve £2.56 400g ripe mixed-colour cherry tomatoes 400g green and yellow beans 4 sprigs of fresh mint 4 cloves of garlic 2 fresh red chillies olive oil 3 tbsp red wine or balsamic vinegar 8 bocconcini mozzarella (150g) 4 slices of rustic bread

peel away the tomato skins, Û ó«Â£ 㨠ۨ «ã Û «ã É¢ ¢ èã «ã Û ôÉ ã¨ «ã 2 Drain the beans, placing the pan back on a medium heat. Drizzle in 1 tbsp of oil, then add the garlic, chilli and mint leaves. Fry for 2 mins, add the tomatoes, vinegar and beans and simmer for 4 mins, stirring regularly to break up the tomatoes. Taste and season to absolute perfection with sea salt and black pepper, then spoon onto a platter along with any tasty juices. 3 Scatter over the mozzarella and reserved mint leaves, and serve with hot toast. Each serving contains Energy

1 Carefully plunge the tomatoes into a pan of fast-boiling salted water for exactly 30 secs, scoop out with a sieve and run under cold water. Line up the beans, remove just the stalk ends and place in the boiling water for 4 mins. Meanwhile, pick the mint leaves, putting the baby leaves aside for garnish. V » 㨠£ »« 㨠  »÷ Û»« with the chillies. Pinch and

1238kJ 296kcal 15%

Fat

Saturates

Sugars

Salt

11.9g 5.8g 7.2g 1.0g 17% 29% 8% 17%

of the reference intake. See page 8. Carbohydrate 33.4g; Protein 13.8g; Fibre 5.6g High in protein, which supports the maintenance of muscle mass

+

GIVE ME MORE! Get your copy in store from 22 August, or pre-order at the Tesco customer service desk from 22 July.

49


Û Â£ Û ÉÛÛ Ô Ô «¸ è £ Û Whether her son will be celebrating exam success or in need of some cheering up, his favourite spicy burgers are the perfect choice for tea

50


FOOD | EVERYDAY

c¨ Û« 1 red onion, Ω coarsely grated, Ω Â »÷ Û»« » £ £ »« »Éó  »÷ £ ã 1 tsp oregano 2 tsp smoked paprika 2 tbsp olive oil 50g mature Cheddar, sliced 4 tbsp mayonnaise 4 white bread rolls or burger buns, such as ciabatta or brioche 4 round lettuce leaves 50g sliced jalapeños, from a jar

1, Â

P

aprika beef burgers are Dee’s son’s favourite, so that’s what she’s going to make him on A-level results day. He’s so nervous waiting to  Éèã ¨Éô ¨ Û É  ɢ course Dee’s keeping her £ Û ÉÛÛ ¢É ¨«Á èã she’s proud of him no matter what and whether he’s celebrating or in need of a bit of comfort when the news arrives, his favourite burgers Û Á ãã«Â£ ¢É ã¨ É Û«ÉÂ

DE E’S ‘FING ERS CRO S SED’ PAP RIK A BURGERS Serves 4 ¢ Ô ãã« Û É»÷ Takes Á«ÂÛ

û è Éɸ

ã £ « » Ô Â É ¨«£¨ ¨ ã Éɸ ã¨ Ô ÔÔ Öè ã Û ¢É Á«ÂÛ ãè «£ ¨ »¢ô ÷ 㨠É裨 èÂã«» ÛÉ¢ã  ¨ 2 D Âô¨«» ÉÁ «Â 㨠Á«Â £ ã É«É £ »« É £ ÂÉ Â ãÛÔ É¢ 㨠ÛÁɸ Ô Ô «¸ Á«ö«Â£ ô »» ô«ã¨ ÷Éè ¨ Â Û ] ÛÉ 㨠 ۨ Ô «ÂãÉ Ô ãã« Û ] ã Û« 3 , ã ã ÛÔ É«» «Â » £ »« ¢ ÷«Â£ Ô Â Éó Á «èÁ ¨ ã »« É ã¨ Û»« É«É  Éɸ ¢É Ÿ Á«ÂÛ Ûã« «Â£ É Û«É »»÷ èÂã«» ÛÉ¢ã ÁÉó Â Û ã Û« cè  èÔ ã¨ ¨ ã ãÉ Á «èÁ ¨«£¨  ¨ ã 㨠Á «Â«Â£ É«» «Â ã¨ Û Á Ô Â ã¨ Ô ãã« Û Â Éɸ ¢É Á«ÂÛ É É ۫ &»«Ô Éó  » ÷ 㨠¨ Û»« Û É 㨠Éɸ Û« Û Éɸ Éó ¢É ¢è 㨠Á«ÂÛ É èÂã«» 㨠¨ Û ¨ Û Á »ã  㨠¢ «Û Éɸ 㨠É裨 4 t¨«» ã¨ è £ Û Éɸ«Â£ Á«ö 㨠Á ÷É «Û ô«ã¨ 㨠Á «Â«Â£ Ô Ô «¸ >«£¨ã»÷ ãÉ Ûã 㨠èã Û« Û É¢ 㨠èÂÛ É 㨠£ « » Ô Â »É£ ô«ã¨ ã¨ Ô ÔÔ Û 5 ]Ô » ÷ É¢ ã¨ Ô Ô «¸ Á ÷É Éó ¨ è ¨ »¢ cÉÔ ã¨ ÉããÉÁ èÂÛ ô«ã¨ 㨠» ããè » ó Û è £ Ô ãã÷ £ « » Ô ÔÔ Û É«ÉÂÛ Â ¶ » Ô ÈÉÛ Â ãÉÔ ô«ã¨ 㨠É㨠¨ »¢ É¢ 㨠è Each serving contains Energy

1 red pepper, quartered and deseeded 500g pack Tesco Finest Aberdeen Angus steak mince

2755kJ 661kcal 33%

Fat

Saturates

41g 13g 58% 64%

Sugars

Salt

6g 6%

2.4g 40%

of the reference intake. See page 8 Carbohydrate 39g Protein 34g Fibre 4g

󬃙

Plate up your burger with one of these super sides SWEET POTATO SHOESTRING FRIES

]Ô« »«Û Ûô ã ÔÉã ãÉ Á ¸ Û ¢É öã 㨫 «ÛÔ÷ ¢ « Û ]«ÁÔ»÷ ãÉÛÛ ô«ã¨ É»«ó É«» Û ÛÉ  ¸

POLENTA CHIPS WITH PARMESAN

c¨ Û ¨ Û÷ ¨«ÔÛ «Â »è Ô Û» ÷  ¨«ó Û èã «¢ ÷Éè Ô ¢ Ûô Ô ã¨ ¨ Û ÉÛ Á ÷  ۫» ôÉ ¸ ô »»

COURGETTE TEMPURA

&É ã Ûã÷ »ã  ã«ó ãÉ ¨«ÔÛ ã ÷ «ÛÔ÷ Éè £ ãã ã ÁÔè V ÔÔ Â è £«Â ôÉ ¸ ô »» ãÉÉ

+

GIVE ME MORE Find recipes for these and other sides at tesco.com/realfood

51


FOOD | EVERYDAY

Time-savers

5

INGREDIENT Dinners that take the effor t out of cooking, meaning less time in the kitchen

Crispy risotto cakes Serves 2

Takes 35 mins Cost per serve ÂŁ2.88

Heat a 385g pack Mushroom Risotto to pack instructions, then spread out on a plate for 10-15 mins to cool. Transfer to a bowl, stir in 30g grated Pecorino and 20g Panko Breadcrumbs, then shape into 4 patties. Spread 30g more breadcrumbs on a plate and carefully coat each patty in them. Heat 1 tbsp olive oil in a nonstick frying pan over a medium heat. Add the patties and cook for 5-6 mins each side until golden and crisp. Meanwhile, boil the broccoli from a 190g pack Asparagus & Tenderstem Broccoli for 5 mins, adding the asparagus for the last 3 mins. Serve the patties with 2 tsp Aioli and the vegetables on the side. Each serving contains Energy

1921kJ 460kcal 23%

Fat

Saturates

21g 6g 30% 32%

Sugars

Salt

6g 7%

1.2g 20%

of the reference intake. See page 8. Carbohydrate 49g Protein 17g Fibre 5g

55


FOOD | EVERYDAY

BBQ sharing platter Serves 4

Takes 30 mins Cost per serve £2.89

Cook 2 x 340g packs Sticky BBQ Mini Ribs to pack instructions. After 10 mins of cooking, preheat a griddle pan until hot (alternatively, use a barbecue). Brush 4 Sweetcorn Cobettes with olive oil and griddle for 12-15 mins, turning, until cooked and slightly charred; transfer to a platter. Put the potato salad and coleslaw from a 400g pack Tesco Finest Coleslaw and Baby Potato Salad into separate small bowls. Toss a 500g pack Party Salad with 3 tbsp Reduced Fat French Dressing in a large bowl. Transfer the ribs to the platter, spoon over any sauce and serve with the corn, slaw and salads. Each serving contains Energy

3044kJ 731kcal 37%

Fat

Saturates

Sugars

Salt

51g 13g 19g 1.6g 72% 63% 21% 26%

+

GIVE ME MORE! Watch 5 ingredient video recipes at tes.co/5ingredient

56

RECIPES JENNA LEITER PHOTOGRAPHY ALEX LUCK FOOD STYLING LOTTIE COVELL PROP STYLING OLIVIA WARDLE Packaging subject to change

of the reference intake. See page 8. Carbohydrate 28g Protein 30g Fibre 4g


New


Holiday food

By the seaside Rekindle memories of days at the beach with our retro sweet and savour y ideas

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FOOD | WEEKEND

USE IT UP CAPERS

Shake ke up up salads with w a caper dressing: whisk mustard, vinegar and oil with chopped capers. Capucine capers 190g, £1.90 (£1/100g)

EASY RECIPES

CHILLI & LIME WHITEBAIT

P I N T O F P R AW N S

Serves 4 Takes 45 mins Cost per serve £1.10

Serves 4 as a starter or snack Takes 5 mins plus 8 hrs defrosting Cost per serve £1.22

Ÿ

500g pack cooked whole shell-on prawns, defrosted for at least 8hrs in the fridge 2 Little Gem lettuces, cut into wedges crusty bread, to serve 1 lemon, cut into wedges, to serve

£ ÛÔ ãÛ ¢ ÉÁ 㨠ۨ ÉèÂã £ Ô» «Â Éè 2 limes, zested, 1 cut into 8 wedges 2 tsp garlic granules 2 tsp cayenne pepper or mild chilli powder, plus a pinch 1ltr vegetable oil, for frying

1 Clean the sprats under cold, running water for a few secs, drain, then dry completely with kitchen Ô Ô D«ö ãÉ£ 㨠㨠Éè ¨ »¢ the lime zest, 1 tsp salt, 1 tsp black pepper, the garlic granules and the cayenne pepper. 2 Pour the oil into a deep, heavybased saucepan, no more than half full. Heat over a medium-high heat until it reaches 180°C on a digital thermometer, or until a cube of bread sizzles immediately and browns within 30 secs. 3 In small batches, toss the sprats in ã¨ Û ÛÉ Éè ]¨ ¸ É Â÷ excess, then gently lower into the oil with a slotted spoon and fry in batches for 4-5 mins until golden and crisp. Remove with the slotted spoon and drain on kitchen paper ô¨«» ÷Éè ¢ ÷ 㨠Á «Â«Â£ Û¨ t¨  »» 㨠ۨ Éɸ sprinkle over a pinch more cayenne pepper and a little salt, and squeeze over the juice of 3 lime wedges. The cooking oil isn’t reusable as it ÉÂã «ÂÛ Û¨ ÛÉ »»Éô «ã ãÉ ÉÉ» completely in the pan (covered), then use a jug to pour into empty ¶ Û É Á«»¸ ãÉÂÛ ] »  «Û 4 ] ó 㨠ô¨«ã «ã ô«ã¨ «ÔÛ Û right) and the remaining lime wedges. Each serving contains Energy

Using everyday condiments for the dips make these dishes simple and affordable

2766kJ 667kcal 33%

Fat

Saturates

43g 7g 61% 35%

Sugars

Salt

1g 1%

1.5g 25%

Rinse the prawns under cold water to remove any broken shell, then pat dry with kitchen paper. Transfer to a glass or platter and serve with dips (below), lettuce, bread and lemon wedges. Each serving contains Energy

Fat

Saturates

Sugars

Salt

369kJ 87kcal 4%

2g 3%

1g 3%

1g 1%

1.3g 21%

of the reference intake. See page 8. Carbohydrate 1g Protein 17g Fibre 1g High in protein; high in vitamin B12; source of vitamin E

3 EASY DIPS &KY ] &KK Thousand island dip Mix together 3 parts lighter mayonnaise with 1 part tomato ketchup. Stir in a little Dijon mustard, a splash of white wine vinegar and a pinch of paprika. Bloody Mary ketchup Add a few tsp Worcestershire sauce, a few dashes of tabasco and a pinch of celery salt to a ramekin of tomato ketchup to give it a spicy kick. Cheat’s tartare Mix mayonnaise with enough lemon juice to »ÉÉÛ Â Û»«£¨ã»÷ 㨠 Ûã« «Â  »÷ chopped capers, cornichons and ã » ¢ Ô Û» ÷ ãÉ ã Ûã Û ÛÉÂ

of the reference intake. See page 8. Carbohydrate 31g Protein 41g Fibre 2g

For more seafood recipes, visit tesco.com/realfood

59


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*75 pairs of tickets to win for The Phantom of the Opera, Waitress and School of Rock. Subject to availability. UK 18+. To enter and for T&Cs go to www.wallsicecream.com/uk/our-brands/carte_d_or/win.html and enter the barcode found on pack. Runs: 01/06/2019 - 31/08/2019. 1 winner per email address. Winners chosen at random. NI: No purchase necessary.


FOOD | WEEKEND

P I C K L E D E G G S A RN I E S

BEER MATCH

Serves 6 Takes 20 mins plus cooling and overnight pickling Cost per serve £1.22 300g pack cooked beetroot 400ml distilled or white wine vinegar 100g caster sugar 2 bay leaves 1 tbsp coriander seeds 1 tbsp black peppercorns 6 large eggs ãÛÔ Û Û »ã ¸ Û 1 tsp fennel seeds, crushed 3 white batons, halved lengthways 3 tbsp lighter mayonnaise 30g rocket 240g pack radishes, halved 4 celery sticks, roughly cut into 6-7cm pieces 190g pack sweet mini peppers, halved

1 Slice half the beetroot (keep the other half in the fridge) and put in a small pan with any juices, the vinegar, Ω tsp salt, 200ml water and the sugar, herbs and spices. Heat until just steaming and the sugar has dissolved. Cover and set aside to cool to room temperature. 2 Boil the eggs for 10 mins. Drain and transfer to a bowl of cold water. Once cooled, peel and set aside. 3 Strain the pickle liquid, discarding the beetroot and spices (use the beetroot in a salad or cheese sandwich), and pour over the eggs in a jar or bowl to completely cover. Marinate overnight in the fridge. 4 Mix the sea salt and fennel seeds with some black pepper. Drain the eggs, pat dry with kitchen paper and cut into thick slices. Spread 1 tbsp mayonnaise into each baton. Finely slice the reserved beetroot and divide between the batons with the egg. Lightly sprinkle with the sea salt mix and top with rocket leaves. Cut in half and serve with the crudités. Each serving contains Energy

1885kJ 446kcal 22%

Fat

Saturates

Sugars

Salt

11g 2g 13g 2.0g 15% 12% 14% 33%

of the reference intake. See page 8. Carbohydrate 67g Protein 19g Fibre 5g

Sharp’s Atlantic Pale Ale 500ml, £1.70*, is clean and fruity with aromas of hops, honey malt and a touch of candy floss. *

Price riice excludes excl Scotland

GET AHEAD You can pickle the eggs for up to 3 days – but the flavour and colour will strengthen over time For more sandwich recipes, visit tesco.com/realfood

61


FOOD | WEEKEND

‘99’ CUPCAKES Serves 12 Takes 40 mins plus cooling Cost per serve 40p 125g butter, softened 125g caster sugar 2 large eggs £ Û »¢ «Û«Â£ Éè 1 tsp vanilla extract 1 tbsp milk 50g dark or milk chocolate chips èÔ É Â ãÛ ô«ã¨ ã ÉããÉÁÛ ¨É É» ã ¸ Û ¨ èã «ÂãÉ Tesco Finest raspberry coulis For the buttercream 60g butter, softened 120g icing sugar Ω tsp vanilla extract

1 Preheat the oven to gas 4, 180°C, fan 160°C. Beat the butter and sugar with an electric whisk or wooden ÛÔÉÉ ¢É Á«ÂÛ èÂã«» Ô »  è ÷ Add the eggs one at a time with ã ÛÔ Éè ã«Â£ ô »» t¨«Û¸ «Â 㨠Á «Â«Â£ Éè ó «»» extract and milk until just combined. Fold in the chocolate chips. 2 Vèã ã¨ É Â ãÛ É ¸«Â£ ã ÷ É «Â Áè  ã«Â hÛ ã ÛÔÉÉ ãÉ »» 㨠ÉÂ Û ãôÉ ã¨« Û ¢è»» with batter, then smooth the tops. ¢è»»÷ ã ÂÛ¢ 㨠ã«Â ãÉ ã¨ oven and bake for 25 mins until the cakes are risen and golden, and a skewer inserted into the middle comes out clean. Transfer

the cones to a wire rack to cool ÉÁÔ» ã »÷ 3 To make the buttercream, beat the butter, sugar, vanilla extract and Ω tbsp boiling water in a bowl with an electric whisk or wooden spoon èÂã«» è ÷   »÷ Éè » «Â volume. Transfer to a piping bag with a star nozzle and swirl onto the ÉÉ» ¸ Û ô¨  ÷ ãÉ Û ó Position 㨠¸ Û «ÂãÉ ã¨ « «Â£ then drizzle with coulis to serve. t«»» ¸ Ô ¢É èÔ ãÉ ÷Û «Â  airtight container. Each serving contains Energy

1427kJ 341kcal 17%

Fat

Saturates

Sugars

Salt

18g 10g 30g 0.2g 26% 52% 33% 3%

of the reference intake. See page 8. Carbohydrate 42g Protein 4g Fibre 1g

COOK’S TIP Don’t have a piping bag? Use a sandwich bag and snip a small hole in one of the bottom corners

62

For more dessert recipes, visit tesco.com/realfood


GINGER ALE SLUSHIES Makes 4 small glasses Takes 10 mins plus 4 hrs freezing Cost per serve 19p 1ltr low-calorie ginger ale or lowcalorie ginger beer 2 limes, 1 juiced, 1 cut into wedges 4 mint sprigs

1 Mix 600ml of the ginger ale with the lime juice in a jug, whisking ãÉ ÁÉó ÁÉÛã É¢ 㨠ûû VÉè into a shallow, freezer-proof container, leaving room for the »«Öè« ãÉ öÔ Â Û «ã ¢ û Û Éó 㨠 ¢ û ¢É ¨ Û É Éó «£¨ã 2 Use your hands or a cutlery knife to break apart large pieces of the frozen ginger ale and tip into a

blender with 300ml of the unfrozen £«Â£ » »  ô »» ÛãÉÔԫ£ regularly to scrape down the sides É ãÉ ¸ èÔ Â÷ » £ ÷Ûã »Û Use the remaining ginger ale, if needed, to blend the mixture into Û»èÛ¨ tÉ ¸«Â£ Öè« ¸»÷ ÛÔÉÉ «ÂãÉ 4 glasses; garnish with lime wedges  Á«Âã Each slushie contains Energy

Fat

Saturates

Sugars

Salt

3kJ 15kcal 0%

0g 0%

0g 0%

0g 0%

0.0g 0%

of the reference intake. See page 8. Carbohydrate 0g Protein 0g Fibre 0g

COOK’S TIP Make sure you freeze the ginger ale in a shallow container or it will be hard to break up. A 25cm one is ideal

64

For more summer drinks recipes, visit tesco.com/realfood

Y /V ] ANNA O’SHEA V,KcK'Y V,w KRIS KIRKHAM &KK ]cw>/E' EMMA JANE FROST VYKV ]cw>/E' MORAG FARQUHAR

FOOD | WEEKEND


£1 L AY PER P

WIN A WEEKEND BREAK JULY RAFFLE

Every £1 icket you buy for any Health Lo tery draw in July or August gets you 1 entry to win a Hoseasons weekend break!

X5 breaks to be won

AUGUST RAFFLE X5 breaks to be won

Ask at kiosk for full details.

The 10 winning Ra le Codes will be announced online at healthlo tery.co.uk/o fers and results can be checked in store

16+

This promo ions start at 00.00am on 01.07.19 and ends at 23:59pm on 30.08.19. Players must purchase a Health Lo tery icket for any draw from any par icipa ing Tesco store only during the promo ion period. Each transac ion will generate a unique “Ra le Code” that will be entered into the Ra le Draw. Where a single transac ion is made up of mul iple lines, this code will be applied to each line purchased. The draw for the July Ra le will take place on 06.08.19 and the prizes will each be 1 of 5 Hoseasons weekend break vouchers worth £500. The draw for the August Ra le will take place on 03.09.19 and the prizes will each be 1 of 5 Hoseasons weekend break vouchers worth £500 There is no cash alterna ive. The results will be published at healthlo tery.co.uk and at hoseasons.co.uk. For full T&Cs visit healthlo tery.co.uk


REAL GOOD BBQs, MAKE IT BETTER WITH HELLMANN'S

WEâ&#x20AC;&#x2122;RE ON THE SIDE OF FOOD


FOOD | KNOW-HOW

Focus on

Bread White or brown, cut at ¨ÉÁ É ÷ Û»« and do you eat the èÛãÛ /ã Û Éè £è« to your daily bread

W

ho can resist a slice of hot buttered toast? Bread is a cheap, versatile staple – it’s no wonder we buy almost 12 million loaves every day*.

É è¸

WHAT’S IN YOUR LOAF? Dè ¨ É¢ 㨠óÉè É¢ wholemeal bread comes from the bran (the outer layer of the ô¨ ã ô¨« ¨ «Û ÁÉó ãÉ ã ô¨«ã Éè t¨«» ã¨«Û Á ¸ Û ¢É »«£¨ã »É ¢ «ã »ÛÉ è Û ã¨ ÁÉèÂã É¢ ]Éè É裨 Û Á with a fermented ‘starter’ instead of yeast, which produces carbon dioxide and èÛ Û ã¨ ãÉ «Û

*

]Éè ¢ Éè ** Source: WRAP

HOW TO STORE < Ô «Â «ãÛ É «£«Â » Ô ¸ £«Â£ É Ô Ô £  ã ÉÉÁ temperature – not in the ¢« £ Û ã¨«Û ÁÉó Û moisture and dries out the /ã  »ÛÉ ¢ Éû  ۻ« Ûã 㨠 ô Ô «Â »«Â£ »Á ãÉ Ô ó Âã ¢ û è  K »«ãû ãÉ èÁ Û Â ã ÂÛ¢ ãÉ ¢ û £Û

Tr y o i l a n d balsamic v i n e g a r fo r dipping

MAKE IT GO FURTHER ó ÷ ÷ «Â 㨠h< Á«»»«É slices of bread are wasted** Rescue stale slices by ÛÔ «Â¸»«Â£ ô«ã¨ ô ã 㨠 ô Á«Â£ «Â 㨠Éó  < ԫ£ 㨠èÛãÛ Ûã ¸ £ «ÂÛã 㨠«Â ۻ« Û ô«»» »ÛÉ ¨ »Ô 67


CORNBREAD 400g, £1.60 The cornmeal in this American favourite gives it a coarse, dense texture and a slightly Ûô ã óÉè c¨ added wheat in this version makes for a lighter loaf. TRY serving slices with a rich chilli con carne.

CIABATTA 320g, £1.60 Italy’s answer to the French baguette, ciabatta has an open, chewy texture and a thin crust, making it well-suited to sandwiches. When toasted, a sandwich made with ciabatta is called a panini. TRY mashing garlic, parsley and basil into softened butter; spread over halved ciabatta and grill.

IRISH WHEATEN LOAF 440g, £1.10 Inspired by traditional Irish soda bread, this loaf contains no yeast and instead relies on bicarbonate of soda and buttermilk for its rise. This gives the bread a «Ûã«Â ã ã £÷ óÉè and a crumbly, almost cake-like texture. TRY slathering with butter and eating warm with soup.

68


FOOD | KNOW-HOW

CRANBERRY, RAISIN & CASHEW BLOOMER 350g, £1.60 This fruity loaf has a thin crust and a soft crumb, and pairs as well with sweet toppings as with savoury. TRY topped with a mild, crumbly Wensleydale and a drizzle of honey.

SOURDOUGH RYE BLOOMER 400g, £1.60 This bloomer is made using a fermented sourdough starter, resulting in a tangy, óÉè ¢è» »É ¢ c¨ «ã«É ɢ ÷ Éè gives a heavier texture, and its natural earthiness is the perfect foil to sourdough’s sharpness. TRY with strong cheese or salty meat, which can stand up ãÉ ã¨ É» óÉè Û

ANCIENT GRAINS ROLL, 30p EACH These crusty rolls have a deep, earthy óÉè c¨ ÷ ãÉÔÔ with ‘ancient grains’ – quinoa, buckwheat, spelt, brown linseeds, millet and chia seeds – which are less processed than modern wheat. TRY using as the bun for a beetroot burger.

USE IT UP TOAST AND TOP Goat’s cheese & garlic Rub toast with peeled garlic. Mix goat’s cheese and thyme; spread onto the toast. Drizzle with balsamic vinegar. Strawberry & ricotta Beat icing sugar into ricotta; spread onto toast. Top with sliced strawberries, mint leaves and a drizzle of honey. BLT Spread toast with mayonnaise; top with lettuce, tomato, crispy bacon and black pepper.

69

WORDS BRYONY BOWIE PHOTOGRAPHY KRIS KIRKHAM FOOD STYLING EMMA JANE FROST PROP STYLING MORAG FARQUHAR

SOFT WHOLEMEAL ROLLS 6-PACK, 69p Batch-baking rolls gives a crusty top and soft, pillowy sides. It also helps to keep them moist, and gives a more uniform shape. These rolls have a thin crust and are soft inside, making them a great all-rounder for sandwiches. TRY »»«Â£ ô«ã¨ Ô ô mayonnaise and sliced cucumber.


Derek Sarno

Living on the veg c Û É Û Ô» Âã »Éó«Â£ ¨ ¢ Û¨ Û ¨«Û ã«ÔÛ ¢É Á ¸«Â£ ó £ ã¨ Ûã É¢ 㨠ۨÉô

D

erek Sarno, Tesco’s director of plant-based innovation, is the brains behind the Wicked Kitchen range. He’s on a mission to get the country eating more veg. You launched the Wicked Kitchen range last year. What’s your goal for it? ‘I make vegan food for meat eaters. Personally, I like to cook food that meat eaters like to eat. It’s got to fill me up and it’s got to be tasty. I don’t see any reason why you can’t do that with plants.’

Q

What kind of cook are you? ‘I’m a rebel! I don’t always play by the rules of a recipe. Finding new ways to add texture and flavour to really simple veg is something I love doing.’

Q

What key things would we find in your kitchen? ‘A good range of spices – my kitchen is full of them! Simply cooked veg is delicious, and if you want to add a new dimension, throwing in some ground spices can take a dish to a new level. Also, you’d find a good griddle pan. It’s great for searing veg and adding a charred, nutty finish.’

Q

Got a cooking question you’d love Derek to answer? Get in touch at tesco.mag@cedarcom.co.uk 70

ASK DEREK

I make amazing plant-based food for meat eaters. That mindset makes all the difference in the world!


FOOD | KNOW-HOW

Finding new ways to add texture and flavour to really simple veg is something I love doing

COURGETTES Roast them! Grill them! Cook them whole! Brush with oil or £ »« ¸÷ ó £ Â ÛÔ è »» Éó ô«ã¨ barbecue seasoning and roast or barbecue. They’re done when you can pierce them easily with a fork. Let them sit for 5 mins before slicing.

DEREK’S TIPS FOR TOFU Use firm tofu, and don’t be afraid to season The great thing is it absorbs flavour. I like cutting it into large chunks and tossing with dried herbs and spices, like smoked paprika, garlic and onion granules or a little sage.

1

PHOTOGRAPHY JOHN ROWLEY GROOMING OF PRO TEAM EMA KASPER PROP STYLING TAMZIN FERDINANDO

GREEN VEG Tenderstem broccoli, asparagus and green beans are awesome for griddling or barbecuing. Toss in oil, season with herbs and spices and throw them on the grill or cook any way you want; they only take a minute. Top with pine nuts, fried garlic or chillies for óÉè Ôè ¨

Dry thoroughly with kitchen paper It cooks best with a light coating of oil or dry seasonings.

2

Add crispness I usually sear seasoned tofu on all sides in a pan to crisp the edges, then finish it off by roasting in a hot oven for 10-15 mins. This helps it firm up even more, and ensures all sides are toasty and delicious.

3

Slice to serve Place the tofu roasted side down, then slice into the softer side. This will help it keep its shape as you cut it.

4

GET GRIDDLING

MUSHROOMS Brown your ’shrooms! Make sure the pan is hot, add a little oil and really brown each side, searing deeply. The óÉè «Û èÔ ãÉ ÷Éè garlic, black pepper, or barbecue seasoning, or traditional dried sage and onion – bang on.

A heavy-based b griddle pan will give your veg a meaty, charred flavour. Go Cook Forged Aluminium Grill Pan, £22

71


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SHOPPING | DRINKS

Soft drinks

MOCKTAIL MAGIC Say goodbye to boring soft drinks and conjure up these thirst-quenchers from a few simple ingredients THE REFRESHING ONE

RECIPES ELLI DONAJGRODZKI PHOTOGRAPHY MAJA SMEND FOOD STYLING EMMA JANE FROST PROP STYLING TAMZIN FERDINANDO

Lemon iced tea Make a pot of black tea (using 1 teabag per person), stir in a little sugar and some pared lemon zest, then set aside to infuse for 5 mins. Remove and discard the bag(s) and lemon, then chill in the fridge until cold. Fill tall glasses with ice and » ÁÉ ۻ« Û ã¨ Â ¨ »¢ »» ô«ã¨ the chilled tea. Top up with c Û É &«Â Ûã ]Ô ¸»«Â£ ]« «»«  > ÁÉ '  D«Âã V ÛÛ 750ml, £1.85 (25p/100ml).

THE BOTANICAL ONE Summer garden cooler Put ice, cucumber ribbons and mint sprigs in tall glasses. Pour over a little Tesco Finest ÔÔ»  » Éô É « » 500ml, £2 (40p/100ml), then top up with A Hint of è èÁ D«Âã ]Ô ¸»«Â£ Water 1ltr, 50p (5p/100ml). 73


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Entertaining

Summer drinks FAB NEW COCKTAILS TO TRY

Picnic? Barbecue? Weâ&#x20AC;&#x2122;ve got your drinks covered Fun bottles to fill up your minibar

20 PAGES OF GREAT IDEAS

S PA RK L I N G G I N Fill a large coupe glass with ice cubes. Add a long strip of cucumber and a few blueberries on a cocktail stick. Add 50ml each gin and tonic water, then stir to combine and top up with prosecco. Garnish with thyme sprigs and a slice of lime.


Best buys

Cheers to summer

Add extra style and flavour to your favourite summer drinks with these sweet and savoury garnishes.

BASIL

LOVE COCKTAILS… …but don’t like the sugar? Try Greenall’s new naturally sugar-free blueberry gin. Enjoy with premium elderflower tonic water, ice and a few blueberries. Greenall’s Blueberry Gin 70cl, £14.50

It doesn’t just look beautiful, its peppery flavour takes your simple G&T with a slice of lemon to the next level.

PEACHES Do as the Italians do and add peach chunks to your favourite white wine. Freeze them first: they’ll help keep your wine cool, and they make a great dessert too.

CUT THE CALORIES This light lager has a delicious crisp and clean taste, but is 3.5% ABV and 73 calories per 330ml bottle. That’s 72% fewer calories than a 175ml glass of white wine and 45% fewer than most other premium lagers*. Michelob Ultra 4 x 330ml, £4

PEA SHOOTS If you’re serving a non-alcoholic spirit such as Seedlip, delicate pea shoots are a pretty addition that give an earthy flavour. You can reserve a few from a bag of salad.

FIGS A honey-like sweetness makes figs well suited to cocktails made with fruit juice.

NEW AND IMPROVED Danish brewer Carlsberg has completely rebrewed its pilsner beer to give a crisper, fuller flavour and distinctive hop aroma. It now comes in a new snap pack format too – the cans no longer have plastic rings holding them together. Instead, they simply snap apart, resulting in less plastic waste and reducing the danger to wildlife. Carlsberg 6 x 330ml, £5

Alcohol prices exclude Scotland

*

GARNISH LIKE A PRO

© 2019 AB InBev UK Limited, all rights reserved. 18+. A light tasting premium beer: 45% fewer calories than most premium beers. Ad shows Michelob ULTRA 330ml, 3.5% ABV, 73 kcal (22kcal/100ml, 63kcal/unit of alcohol). Comparison calculated on 15 top-selling premium beers, average 41kcal/100ml, 84kcal/unit of alcohol. Source: Nielsen volume YTD 10/10/18 total off trade. See michelobultra.co.uk/findoutmore

New and award-winning drinks to tr y


DRINKS GUIDE | NEWS

KEEP IT LIGHT Whyte & Mackay Light is a new lighter spirit drink with loads of flavour but only 21.5% ABV. Made by expert distillers, it’s a blend of smooth Scotch whisky and sweet sherry. Enjoy straight, over ice or with your favourite mixer. Whyte & Mackay Light 70cl, £12

3 AWARD-WINNERS FROM TESCO

Tesco Finest PX Sherry 37.5cl, £6 GOLD WINNER Far from just something to sip with dessert, this velvety sweet wine can be enjoyed over ice cream, in a fruit salad, or used to poach peaches.

Tesco Finest Picpoul de Pinet 75cl, £7.50 SILVER WINNER

When you want to enjoy a cocktail in the sun, convenience is just as important as great flavour combinations. Look no further than premixed Southern Comfort Lemonade & Lime. It teams the signature delights of the famous New Orleans sweet whiskey liqueur with a refreshing hit of citrus. Enjoy it wherever, whenever – no mixing, pouring or cutting needed, simply pop it in the fridge and crack it open at the first sign of sun. Southern Comfort Lemonade & Lime 330ml, £2**

This summery, refreshing white wine is packed with citrus flavours. Best enjoyed with seafood.

Tesco Chianti 75cl, £5.25 SILVER WINNER Full of bright cherry and blueberry notes that pair well with barbecued lamb.

**

Available in the four for the price of three deal, cheapest product free

NO MIXING REQUIRED

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Minibar ideas

Raise your spirits It’s time to update your drinks cabinet with these special bottles

BLOOD ORANGE G&T

THE AWARD-WINNER

This bold and refreshing version of the classic London gin is packed with zesty blood orange. With a bittersweet, juicy flavour and a vibrant, striking colour, it makes the perfect summer G&T. Beefeater Blood Orange 70cl, £14*

Smooth and full-bodied thanks to its extra ageing time, this award-winning whiskey was named the highest rated bourbon in the world by the IWSC. Sold exclusively at Tesco. Jim Beam Black 70cl, £25

*

THE CITRUS TWIST

On offer 9 July to 19 August 2019. Normal price £16.50

Fill a copa glass with ice and add 50ml Beefeater Blood Orange Gin. Add 2 half slices of blood orange and top up with tonic water. Garnish with a sprig of mint for an extra-refreshing flavour, if you like.

Alcohol prices exclude Scotland


DRINKS GUIDE | SPIRITS

COOL YOUR DRINKS

THE FRUITY ONE

THE COFFEE FIX

THE BOLD CHOICE

THE JUICY ONE

Made from Edinburgh Gin Classic, this liqueur is intensely flavoured with fresh raspberries. Simply serve over ice, or add 25ml to a flute glass and top up with prosecco. Edinburgh Gin Raspberry Liqueur 50cl, £16**

The new Patrón XO Cafe is a dark blend of Patrón Tequila Silver with the essence of fine coffee. It’s filled with rich coffee, chocolate and vanilla flavours. Sip over ice or add to the vodka in your espresso martini. Patrón XO Cafe 70cl, £30

Looking for bold flavours this summer? Try the new Southern Comfort Black, which dials up the orginal’s fruit and spice notes. Enjoy with cola and an orange wedge. Sold exclusively at Tesco. Southern Comfort Black 70cl, £25

This new rhubarbflavoured vodka is made with Absolut Vodka, 5% fruit juice and no artificial ingredients. Serve in a copa glass with ice, tonic water and a slice of lemon. Absolut Juice Edition Rhubarb 50cl, £11***

**

On offer 18 June to 29 July 2019 and 20 August to 10 October 2019. Normal price £18. ***On offer 30 July to 19 August 2019. Normal price £16

Crushed ice chills bottles quickly, but cubes last longer. Adding salt to your ice will melt it at a lower temperature than usual, meaning the extra-cool liquid can surround your bottle and cool it quicker. No ice? Try cold water

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VERSION REPRO OP

SUBS

ART

PRODUCTION

CLIENT


DRINKS GUIDE | SPIRITS

Rum cocktails

Spice things up Make spiced rum your new go-to par ty spirit

CAREFULLY CRAFTED Made with 155 years of rum expertise, Bacardí Spiced brings a hint of smokiness and bold aromatic flavour to any moment. Serve over ice, with your favourite mixer or in our cocktail, below. Bacardí Spiced 70cl, £14.50

I C E D RU M Fill a tall glass with ice cubes. Add 30ml Kraken Spiced Rum and 50ml strong, cooled espresso. Add 25ml tonic water and garnish with slices of lime.

A TASTE OF THE CARIBBEAN A delightfully dark, rich rum with cinnamon and nutmeg flavours. Mix with ginger beer and fresh lime; serve over ice for a fiery, refreshing summer sip. Kraken Black Spiced Rum 70cl, £20*

Fill a tall glass completely with crushed ice. Squeeze in the juice of ¼ lime. Add 40ml Bacardí Spiced and 75ml pineapple juice, then gently stir. Garnish with a slice of peeled kiwi.

*

Offer runs 30 July to 20 August 2019. Normal price £23.50

PINEAPPLE H U RRI C A N E

Alcohol prices exclude Scotland

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Entertaining

Better together Whether it’s for a barbecue, picnic or sunny evening dinner, let us find you the perfect drink to suit any summer moment

BARBECUE FAVOURITES

EASY-DRINKER

SPICY SHIRAZ

HOPPY PILSNER

A lighter-tasting, 4% ABV pilsner from the brewers behind Staropramen, Pravha is wonderfully refreshing. Its perfect balance of bold flavour and light taste means it stands up to smoky barbecue flavours. Pravha 660ml, £2*

If there’s one red wine grape to look out for when buying for a barbecue, it’s Shiraz. Kumala Reserve is packed with jammy dark berry flavours and hints of spice that pair well with red meat. Kumala Reserve Shiraz 75cl, £7.50

Brewed with classic German hops, this pilsner has a crisp and clean taste, with lots of citrus and stone-fruit flavour that cuts through the richness of barbecued food. BrewDog Lost Lager 660ml, £2.60**

Alcohol prices exclude Scotland


DRINKS GUIDE | PAIRING

PERFECT WITH A PICNIC CLASSIC CIDER

BERRY-PACKED G&T

TROPICAL TWIST

Sometimes simple is best. This mediumdry cider is bursting with the refreshing, clean taste of juicy, bittersweet Somerset apples from awardwinning orchards. Mallets Original Cider 12 x 440ml, £9

All the smooth flavour of Greenall’s, but in a ready-to-drink can, this wild berry-infused G&T is just made for a picnic. Also available in blueberry. Greenall’s Wild Berry Pink Gin & Tonic 250ml, £1.80***

All-natural, with an

*

Available in the three for £5 deal. **Available in the two for £4 deal. ***Available in the four for the price of three deal, cheapest product free. †Available in the three for £5.25 deal

exotic fusion of sweet pineapple and tart raspberries, this refreshing cider is a great addition to any picnic. Old Mout Pineapple & Raspberry Cider 500ml, £2.20†

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DRINKS GUIDE | PAIRING VERSION

GREAT WITH DINNER

REFRESHINGLY ZESTY

These ready-to-drink G&T bottles from premium tonic master Fever-Tree offer ultimate convenience without compromise, pairing award-winning tonic with specially crafted gin. Fever-Tree Refreshingly Light Gin & Tonic 275ml, £2.75*

The fresh notes of summer blossom and zesty flavours of lime and tart apple make this crisp white the ideal partner for your favourite seafood dish. Tesco Finest Cotes De Gascogne 75cl, £6.50

SUBS

EXPERTLY PAIRED G&T

With flavours of peach, fig and melon, this wonderfully rich Chardonnay makes a great partner for summer dinner favourites like fish, chicken and pasta salads. Lindeman’s Bin 65 Chardonnay 75cl, £7

REPRO OP

FRUITY SUNDOWNER

ART PRODUCTION

*

Available in the four for the price of three deal, cheapest product free

CLIENT

Alcohol prices exclude Scotland

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A REFRESHING

SUMMER BREEZER ! W E N

Crisp, fresh and fruity. Three great flavours, ready to enjoy.

Enjoy Responsibly BREEZER IS A TRADEMARK OF BACARDI & COMPANY LIMITED


DRINKS GUIDE | PAIRING VERSION

How to

SUBS

Feel confident ser ving food and drink with our easy guide

Sometimes alcohol can increase the sensation of heat, so to avoid excessive burn, choose lower-alcohol drinks with some sweetness. Riesling is a good wine option, or try less carbonated ciders and beers.

REPRO OP

Pair like a pro

SPICY

RICH ART

To cut through the richness of oily fish like sardines, tuna and salmon you need a dry, acidic white wine. Look out for muscadet or Pinot Grigio. For duck or steak, you need a drink with bitter tannins. Cabernet Sauvignon, juices like cranberry and even black tea are perfect partners.

PRODUCTION CLIENT

SHARP Acidic flavours like lemon and vinegar need matching â&#x20AC;&#x201C; look no further than cava or brut Champagne.

SAVOURY Deeply savoury food, such as asapargus, mushrooms or Parmesan, often proves a real challenge to match with drinks. Avoid oaked white wines such as Chardonnay, and instead opt for Sauvignon Blanc. If you want a red, try something light like Beaujolais or Pinot Noir.

Alcohol prices exclude Scotland

SWEET Sugary food can make drinks taste bitter by comparison, so always pair with something of equal or greater sweetness. Try Moscatel with lemon tart, Sauternes with caramelised fruit, and port or Pedro Ximenez sherry with chocolate.


DRINKS GUIDE | WHITE WINE

Wine reviews

Sauvignon Blanc Five crisp and refreshing wines to tr y from around the world

PAIRING TIP

FRANCE

HUNGARY

Sauvignon Blanc works really well with herbs, so try pairing it with dill and salmon, tarragon and chicken, or with a coriander-topped Thai curry

AUSTRALIA

CHILE

NEW ZEALAND

Tried it, liked it

FRANCE

I love the citrussy taste of Tesco’s Chilean Sauvignon Blanc, especially with a prawn or chicken stir-fry

CHILE Made in one of Chile’s great wine regions, this elegant wine benefits from coastal breezes that mean the grapes ripen slowly, resulting in beautiful apple and gooseberry aromas. These are complemented by flavours of grapefruit and tropical fruit. Tesco Finest Organic Chilean Sauvignon Blanc 75cl, £9

Debbie, Aylesbury

From the Loire Valley, France’s most famous Sauvignon Blancproducing region, this wine is classically crisp, zesty and tropical, but has a long steely finish, making it a great match for goat’s cheese and salads. Tesco Finest Sancerre 75cl, £14

HUNGARY This incredibly zesty white wine from Hungary puts the fresh fruit flavours of lemons and limes up front. Crisp and light, it’s delicious on its own or served with your favourite summer salad. Chill well for maximum enjoyment. i heart Sauvignon Blanc 75cl, £5.50

AUSTRALIA This Sauvignon Blanc is quintessentially Australian, with light citrus notes, undertones of gooseberry and a hint of passion fruit. The perfect wine to serve with fish or seafood. Yellow Tail Sauvignon Blanc 75cl, £7

NEW ZEALAND Wonderfully crisp and refreshing, this Sauvignon Blanc has the typical tropical finish you expect from the Marlborough wine region in New Zealand, but at just 9.5% ABV, it has less alcohol and fewer calories per glass than others on the market. The Doctors’ Sauvignon Blanc 75cl, £9

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Trend update

Shades of summer Whether you prefer rosé, gin, cognac or tequila, pink is all the rage

FLORAL G&T

LIGHT & EASY

FAVOURITE NEW GIN

Drier in style, this crisp Spanish rosé has elegant floral aromas and delicate notes of summer fruits. Blossom Hill Pale Rosé 75cl, £6

This delicate, sugarfree pink gin gets its smooth flavours from rose petals and jasmine flowers. Bloom Jasmine & Rose Gin 70cl, £24

Alcohol prices exclude Scotland

THE NEWCOMER New in stores this summer, this easy-todrink Australian rosé has flavours of peach, red cherry and strawberries. Yellow Tail Rosé 75cl, £7

Chambord is a registered trademark. © 2019 Brown-Forman. All rights reserved

Fill a copa glass with ice and pour over Bloom Jasmine & Rose Gin, top up with tonic and garnish with mint and a blackberry.


DRINKS GUIDE | WINES & SPIRITS

Tried it, liked it

I love Tesco’s Coteaux D’Aix En Provence with strawberries. It’s crisp and dry but still fruity, and only £7 too. Perfect for summer evenings in the garden

Catriona, Bristol

WHAT’S THE DIFFERENCE? A quick guide to getting the best from red and rosé wine

PROVENCE ROSÉ SERVE Well chilled TASTE Tart red berries, dry finish

C H A M B O RD S P RI T Z Fill a wine glass with ice, pour over 125ml dry white wine and 50ml Chambord Black Raspberry Liqueur, then top up with soda water. Garnish with mint and a raspberry.

ENJOY By itself or pair with green salads

WHITE ZINFANDEL SERVE Well chilled TASTE Sweet strawberries and peaches ENJOY With cured meats and cheese

PINOT NOIR SERVE Lightly chilled TASTE Delicate cherry and raspberry ENJOY With chicken or tuna

CABERNET SAUVIGNON FRUITY & RERESHING

HOT SHOT

An infusion of berries, vanilla and cognac, Chambord liqueur is great in a spritz (above). Chambord Black Raspberry Liqueur 20cl, £7

A silky, smooth strawberry liqueur served by the shot, ideal for a girls’ night. Tequila Rose Strawberry Cream Liqueur 50cl, £12

SERVE At room temperature TASTE Spice and blackcurrants ENJOY With ribs and steak, or use to make sangria

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Summer refreshers

Mini celebrations Whatever the occasion, we’ve got the right drink to match your mood

THE SUN’S OUT… When the park is calling, grab your favourite nibbles and celebrate with Orchard Pioneers Cider, available in bittersweet Red Apple, or the crisp sweetness of Green Apple. Orchard Pioneers 4 x 330ml, £5

…TIME FOR A PICNIC! Or opt for a Birra Moretti, a smooth and full-bodied Italian lager brewed to the same recipe since 1859. It pairs perfectly with Italian meats and cheeses. Birra Moretti 4 x 330ml, £5

Alcohol prices exclude Scotland


DRINKS GUIDE | SIMPLE SERVES

TOP TIP

*

Offer runs 30 July to 9 September 2019. Normal price £18. **Available in the four for the price of three deal, cheapest product free

Use a veg peeler to get your ginger slices super thin

POST-GARDENING REWARD

IT’S FINALLY FRIDAY

Tired out after a Sunday in the garden? Try a G&G. Stone’s Gin has a warm ginger kick and, when paired with ginger ale, thin slices of ginger and a wedge of lime, is a refreshingly spicy way to sit back and relax. Stone’s Gin 70cl, £16*

Bring a little bit of New Orleans party spirit to your Friday evening with Southern Comfort Original, best enjoyed over ice with lemonade and a good squeeze of fresh lime. Southern Comfort Original 70cl, £21

NO-MIX COCKTAIL

WHEN FRIENDS POP ROUND

OUT ON AN ADVENTURE

This raspberry highball is guaranteed to impress. Smooth Jim Beam with soda water, a lemon wedge, a few raspberries and raspberry syrup if you have it to hand. Jim Beam 70cl, £18.50

Nothing says summer like Piña Colada, and with Malibu’s ready-to-drink can there’s no prep required. Take it on a day out, or enjoy over ice with a slice of pineapple. Malibu Piña Colada 250ml, £1.80**

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POPPING A CORK

Guide to fizz

Raise your glass

When opening, always keep your thumb on the cork once you’ve removed the wire capsule. Point away from you and twist the bottle, not the cork, as you ease it out slowly

Good times deser ve the best sparkling wines

P

opping open a bottle of bubbly instantly transforms any day into a special celebration, but with so many distinct types of sparkling wine out there, which should you choose? Champagne might still reign as king of elegance, but prosecco offers a delightful sweetness, while crémant (French fizz produced outside the Champagne region) and cava (Spain’s premier bubbly) have finer, more delicate bubbles. Whatever your preference, you can certainly have lots of fun finding your favourite.

Tried it, liked it

I love fizz but don’t always want to open a big bottle. Luckily Tesco does a mini 20cl prosecco – perfect when I just want a glass!

Charlotte, Hampshire Alcohol prices exclude Scotland

NEW-WORLD FLAVOUR

TYPICALLY TOASTY

Thanks to New Zealand’s cool climate, this elegant sparkling wine has lots of citrus up front, but remains wonderfully crisp and refreshing. Oyster Bay Sparkling Cuvée 75cl, £13

Dry in style and rich in flavour, each bottle of this Champagne is aged for five years to create those typical toasty flavours with a smooth, lasting finish. i heart Champagne Didier Chopin Brut 75cl, £22


DRINKS GUIDE | SPARKLING WINE

ZESTY PROSECCO

GOLD-WINNING VALUE

BARCELONA BUBBLES

EXTRA COMPLEXITY

Made with handpicked grapes, this fresh prosecco has delicate aromas of blossom and juicy flavours of peaches and pears. Tesco Finest Prosecco Valdobbiadene DOCG 75cl, £10

Extra-long ageing when bottled adds layers of complex flavours, like toasted brioche on top of vibrant citrus and apple notes, to this award-winner. Tesco Finest Premier Cru Champagne 75cl, £20

If you’re looking for crisp apple flavours and plenty of fine bubbles, this vibrant cava is made for you. Smooth and stylish, it’s ideal for celebrating life’s happy moments. Vilarnau Brut Reserva Cava 75cl, £12

Garnacha and Trepat grapes bring layers of juicy blackberry and strawberry flavours to this Spanish rosé, giving it a pop of summer fruits in every sip. Freixenet Cordon Rosado 75cl, £11

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New introducing zesty

blood orange gin

drinkaware.co.uk for the facts ENJOY BEEFEATER RESPONSIBLY

Available at selected

stores


SHOPPING | DRINKS

Cocktails

Gin liqueurs Infused with fruity and fragrant botanicals, these new liqueurs take summer drinks to another level

* Promotional price available 30 July 2019 to 19 August 2019. Normal price £14. Prices exclude Scotland. **Promotional price available 30 July 2019 to 19 August 2019. Normal price £18. Prices exclude Scotland

PHOTOGRAPHY ADRIAN LAWRENCE FOOD STYLING HANNAH YEADON PROP STYLING JENNY IGGLEDEN

What is gin liqueur? Made from distilled gin that is then infused with fruit, Éô Û É ¨ Û ¢É sweetness, gin »«Öè è Û Â èÛ in cocktails, added to ûû É Â¶É÷  ã over ice. Here are two of our favourite ô ÷Û ãÉ Â¶É÷ «ã

RHUBARB & GINGER This pink showstopper, made in Edinburgh, is infused with ginger, rhubarb and lemon zest. ct < ÁÔãÉ Y¨è '«Â£ Gin Liqueur 50cl, £12* TRY Y¨è £«Â£ ûû &«»» £» ÛÛ ô«ã¨ « è Û Á» » ÁÉ ¶è« Á» Ûè£ Û÷ èÔ Á» ct < ÁÔãÉ Y¨è Ginger Gin Liqueur and 30ml  ÷ ¶è« ]ã« ãÉÔ èÔ ô«ã¨ ginger ale and garnish with a disc of fresh ginger.

ROSE & GRAPEFRUIT {«Â£÷ ô«ã¨ É » è ãÉÂ Û »èÛ¨ «Û Á «Â «ÛãÉ»  óÉè ô«ã¨ grapefruit and rose. 77 Blush Gin Liqueur 50cl, £16** TRY ]ÉÁ Û ã »èÛ¨ Ôè ¨ D«ö Á» »èÛ¨ ' Ô ¢ è«ã YÉÛ '«Â >«Öè è Á» c¨ ã ¨ Û YÉÛ Cider and 300ml lemonade. Serve in ¶è£ ô«ã¨ « ÛÔ « Û Â Á«Âã Prices exclude Scotland

75


FOOD | WEEKEND

Eating outdoors

Your essential guide to picnics Make eating outdoors fuss-free with our nifty ideas – some only use three ingredients!

C h i c ke n , c o u rg e t t e & fe t a q u i c h e p78

TIPS AND TRICKS YOU NEED TO KNOW NO SALAD DRESSING? NO PROBLEM! Drizzle the oil left over from a jar of chargrilled peppers over a salad. Or loosen houmous or tzatziki with a little water and toss with the leaves.

AVOID SOGGY FOOD < Ô Â »»«Â£Û separate so people can build their own sandwiches at the picnic. And only toss salads with a dressing when you’re ready to serve.

PLAY IT COOL Freeze a bunch of grapes the day before, then use them as ice cubes in drinks. They won’t dilute your wine like ice will, and you can eat them after ÷Éè ó «ۨ ÷Éè «Â¸ 77


MAKE AHEAD

Chicken, courgette & feta quiche Serves 6 Takes 1Ω hrs Cost per serve £1.02 375g pack ready-rolled lighter shortcrust pastry 3 eggs, beaten 200ml whole milk 1 lemon, zested 8g fresh thyme, leaves picked (or 1 tsp dried) 1 cooked chicken breast (about 120g), chopped Ω courgette, peeled into long ribbons 25g feta, crumbled

1 Preheat the oven to gas 6, 200°C, fan 180°C. Line the base of a 23cm èã »ÉÉÛ ÉããÉÁ ã ã ã«Â ô«ã¨ nonstick baking paper. Use the pastry to line the tin, pressing into the edges; trim. Prick the base all over with a fork. Cover with baking paper, pressing it in to hold the Ô Ûã ÷ «Â Ô» 㨠 »» ô«ã¨ baking ÂÛ »«Â ¸ ¢É Á«ÂÛ Remove the beans and baking paper and bake for 5 mins until sandy to the touch. 2 cÉ Á ¸ 㨠»»«Â£ ô¨«Û¸ 㨠££Û milk, lemon zest, thyme and some seasoning to combine. 3 Reduce the oven to gas 3, 170°C, fan 150°C. Arrange the chicken over the pastry, then top with the courgette ribbons. Carefully pour Éó 㨠££ Á«öãè ãÉ »» 㨠case, then top with the feta. Bake for Á«ÂÛ èÂã«» £É»   ¶èÛã Û ã 4 ÉÉ» ¢É Á«ÂÛ ã¨ Â ÁÉó from the tin to cool completely. Chill in a sealed container for up to 3 days. Each serving contains Energy

1022kJ 244kcal 12%

Fat

Saturates

14g 6g 20% 29%

Sugars

Salt

3g 3%

0.7g 12%

of the reference intake. See page 8. Carbohydrate 18g Protein 12g Fibre 1g High in protein; high in vitamin B12

78

For more quiche recipes, visit tesco.com/realfood

3 INGREDIENT

Roasted pepper fruit breads

chargrilled peppers from a Ÿ £ ¶ ô«ã¨ ¢É ¸  » ÷ on top of the cheese. Each slice contains Energy

Makes 4 Takes 5 mins Cost per serve 75p

Spread 150g soft cheese over 4 slices of fruit loaf. Remove the

844kJ 201kcal 10%

Fat

Saturates

Sugars

Salt

8g 4g 12g 1.2g 11% 18% 13% 20%

of the reference intake. See page 8. Carbohydrate 25g Protein 7g Fibre 3g Source of protein; source of vitamin B2; source of vitamin C


FOOD | WEEKEND

3 INGREDIENT

Pulled pork lettuce cups Makes 20 Takes 10 mins Cost per serve 39p

Separate the leaves of 2 Little Gem lettuces and wipe clean with kitchen paper. Divide 2 x 180g packs New York inspired BBQ pulled pork between the leaves, drizzle with the sauce from the pack and top with 140g pink slaw to serve. Each lettuce cup contains Energy

Fat

Saturates

Sugars

Salt

175kJ 41kcal 2%

1g 2%

<1g 2%

3g 3%

0.3g 5%

of the reference intake. See page 8. Carbohydrate 4g Protein 4g Fibre 1g High in protein

QUICK-WIN PICNIC BUYS Bulk out your hamper with these brilliant ã«Á Û ó«Â£ £ÉÉ « Û

3 for £6 on the deli range

Houmous with caponata 170g, £2.50 (£1.47/100g)

Pork & fennel meatballs 150g, £2.50 (£1.67/100g)

Grilled vegetable antipasti 196g, £2.50 (£1.28/100g)

For more pulled pork recipes, visit tesco.com/realfood

79


Supporting British Sugar Farmers

Alison Lawson East Anglian sugar beet farmer

We are proud to support British farmers who grow our sugar beet, which travels on average 28 miles from field to factory â&#x20AC;&#x201C; the most efficient journey from field to spoon!

For your everyday

with Silver Spoon

Hear more from our sugar beet farmers at silverspoon.co.uk


FOOD | WEEKEND

GET AHEAD

You can make the cream and strawberry mixture up to 3 days ahead and keep chilled in the fridge

WINE MATCH Plaza Centro Prosecco 20cl, ÂŁ2.50*, is a little bottle full of zesty citrus fruit flavours with background floral notes. *

Price excludes Scotland

3 INGREDIENT

Eton mess meringue sandwiches Makes 12 Takes 10 mins Cost per serve 43p

Whisk 150ml whipping cream to soft peaks, then fold in a chopped

125g pack strawberries. Seal in a lidded container and chill. When ready to serve, spread the base of 12 shells from 2 packs Tesco Finest 12 strawberry and cream meringue shells with the strawberry cream, then sandwich with the remaining shells. Each sandwich contains Energy

328kJ 79kcal 4%

Fat

Saturates

Sugars

Salt

5g 3g 8g 0.0g 17% 11% 25% 0%

of the reference intake. See page 8. Carbohydrate 8g Protein 1g Fibre 0g

For more meringue recipes, visit tesco.com/realfood

81


FOOD | WEEKEND

3 INGREDIENT

y ruit f is th

cocktail

Shake and

ser

ve

Mango colada Serves 4 Takes 5 mins Cost per serve 95p

Shake a 400ml tin light coconut milk well, then pour 200ml into a large lidded bottle or jar with 600ml 100% pressed apple & mango juice, 160ml white rum and some ice cubes. Shake really well until combined, then strain into glasses with extra ice to serve. Each serving contains Energy

Fat

799kJ 191kcal 10%

3g 4%

Saturates

Sugars

Salt

3g 17g 0.2g 13% 18% 3%

of the reference intake. See page 8. Carbohydrate 17g Protein 1g Fibre 1g

3 HACKS

1 2 3

Stop drinks toppling over on uneven grass by Ûã  «Â£ 㨠Á «Â Áè  ã«Â Take cupcake cases to cover your drinks and keep bugs out. Don’t have a portable speaker? Pop your phone in an empty glass or bowl and it will amplify the volume of your playlist – just be mindful of Éã¨ Û Â¶É÷«Â£ 㨠ԫ « ÛÔ

USE IT UP COCONUT MILK

For a stir-fry sauce, mix with lime juice, soy and chilli. Light coconut milk 400ml, 95p (24p/100ml)

82

For more cocktail recipes, visit tesco.com/realfood

RECIPES CAROLINE MORRISH, NANCY ANNE HARBORD PHOTOGRAPHY TOBY SCOTT FOOD STYLING BIANCA NICE PROP STYLING MORAG FARQUHAR

PICNIC SAVES


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READY, SET,

PICNIC! Quick, sun’s out! Gather these classic bites in your basket and you’re all set FAST FEAST Tip the coleslaw into a bowl and stir the sachet of mayonnaise through the sliced red and white cabbage, carrot and red onion and you’re ready to go. Top with sliced radishes, red grapes, and chopped walnuts for extra crunch.

Tick off two classics with this Scotch Egg Quiche 180g, £1.50 (83p/100g). Shortcrust pastry filled with sausage meat and a whole egg, topped with a cheesy crumb.

This Crunchy Coleslaw Mix 300g, £1 (33p/100g), saves you making your own. It also reduces food waste: no need to buy whole cabbages and not use them up.

This Large Fruit Platter 350g, £2.50 (71p/100g), is welcome at any picnic. Bite-sized melon, pineapple, mango and grapes, with no messy peeling needed.

With crisp puff pastry, seasoned pork sausage meat and a golden finish, these Wall’s 10 Snack Sausage Rolls 300g, £2 (67p/100g), are a picnic essential.

Make sure you grab some Regina Blitz Kitchen Towels 2-pack, £3.50. The strong, super-sized sheets work brilliantly as napkins and can mop up spills too.


Step-by-step

Barbecue chicken wings Classic, sweet, stickyâ&#x20AC;Ś and now simple to make

COOKâ&#x20AC;&#x2122;S TIP

The spice rub can also be stored in a small jar and used to sprinkle over vegetables, pork or chicken before roasting.

84


FOOD | KNOW-HOW

B A RB E C U E C H I C K E N W I N G S

RECIPE LUCY O’REILLY PHOTOGRAPHY TOM REGESTER FOOD STYLING LUCY JESSOP PROP STYLING OLIVIA WARDLE

Serves 6 Takes 1 hr Cost per serve 69p 1kg pack chicken wings 1 tbsp vegetable oil » ÁÉÂÛ ¨ »ó ÛÔ «Â£ É«ÉÂÛ Â »÷ Û¨ For the spice rub 2 tsp cumin seeds Ω tsp sea salt Ω tsp ground black pepper 1 tbsp smoked paprika 1 tsp chilli powder 1Ω tsp dried oregano For the glaze 2 tbsp dark soft brown sugar 100g tomato ketchup 2 tbsp cider vinegar 2 tbsp clear honey 1 tbsp English mustard 2 tbsp soy sauce ãÛÔ ¨Éã Û è Ûè ¨ Û c Û É

COOK THE COVER

1 Prepare the wings (see right). Preheat the oven to gas 6, 200°C, fan 180°C. 2 Crush the spice rub ingredients to a smooth powder using a pestle and mortar. Tip into a bowl, add the chicken and massage the rub into the skin. Transfer to a baking tray lined with nonstick baking paper. Roast for 30 mins, turning halfway, until cooked through. 3 Meanwhile, light the barbecue (or heat a griddle pan). Whisk together the glaze ingredients in a small pan. Heat gently until the sugar has dissolved, then bring to the boil. Reduce to a simmer for 5 mins until thickened. 4 Brush the wings all over with glaze, then drizzle with 1 tbsp oil. 5 Transfer the wings to the barbecue (or griddle pan). Cook for 5-8 mins, turning every 1-2 mins and brushing with more glaze. Add the lemons to the pan, cut-side down, and cook for 3 mins. Transfer the wings to a plate. Top with the spring onions and serve with the lemons and a dip, if you like (see right). Each serving (without dip) contains Energy

1310kJ 314kcal 16%

Fat

Saturates

Sugars

Salt

21g 5g 12g 1.6g 29% 27% 13% 27%

of the reference intake. See page 8. Carbohydrate 12g Protein 22g Fibre 1g High in protein; source of vitamin B1

PREPARE THE WINGS

COAT THE CHICKEN

Separating the wings makes them quicker to cook. Use a sharp knife to remove the ‘tips’; slice between the joint to make two ‘winglets’. & » 㨠¶É«Âã ô«ã¨ ÷Éè £ Û ÛÉ you know where to cut. The knife should go easily between the bones. Pat dry with kitchen paper.

Coating the wings in a rub and then a glaze gives them maximum taste – the spices will add a deep óÉè ô¨«» 㨠£» û Û sweetness and stickiness. If you É 㠨 ó Ô Ûã» Â ÁÉ ã èÛ ground cumin instead of cumin Û Û Â ¨ÉÉÛ Â Û »ã

MAKE A GLAZE

BRUSH WITH THE GLAZE

This slightly sweet barbecue glaze complements the spices in the rub. The heat from the spices will be softened once Éɸ èã ÷Éè  ÉÁ«ã 㨠¨«»»« ÔÉô  ¨Éã Û è «¢ ÷Éè »«¸

Brush the glaze over the wings several times to ensure they are sticky and well coated. This keeps the meat moist and adds layers of óÉè «ûû»«Â£ ô«ã¨ É«» Ô ó ÂãÛ Ûã« ¸«Â£ èã ÷Éè Éè» ã¨ É«» ãÉ ã¨ £» û «¢ ÷Éè Ô ¢

COOK THE WINGS Depending on the size of your è É £ « » Ô Â Éɸ «Â ã ¨ Û /¢ è۫£ è Ô» the meat around the outside. Turn every 1-2 mins until charred.

MAKE A QUICK DIP To make a cooling dip for the spicy ô«Â£Û ô¨«Û¸ ãÉ£ 㨠£' ¸ Ûã÷» ÷É£è ã 㨠¶è« É¢ » ÁÉ 2 tbsp snipped chives and 1 large crushed garlic clove; season.

For more barbecue recipes, visit tesco.com/realfood

85


Valid from 22 July 2019 until 27 August 2019 for use once in store or grocery online

Valid from 22 July 2019 until 27 August 2019 for use once in store or grocery online

50p off

Terms and conditions: This coupon has no cash redemption value and can be redeemed only once either in store or online. Only one coupon per transaction. For in-store purchases: Hand this coupon to the Tesco checkout operator to receive the benefits as above. For online purchases: Enter the code GR7FM4 at the online grocery checkout at tesco.com/ groceries. Valid in the UK and IOM only and across all Tesco stores. Offer is subject to availability. Copied, damaged and defaced coupons will not be accepted. This coupon is, and shall remain the property of Tesco Stores Ltd and is not for resale or publication. For full terms and conditions, please refer to tesco.com/ clubcard/help/terms-and-conditions

on TV Times Magazine

20p off

Terms and conditions: This coupon has no cash redemption value and can be redeemed only once either in store or online. Only one coupon per transaction. For in-store purchases: Hand this coupon to the Tesco checkout operator to receive the benefits as above. For online purchases: Enter the code GRF4M7 at the online grocery checkout at tesco.com/ groceries. Valid in the UK and IOM only and across all Tesco stores. Offer is subject to availability. Copied, damaged and defaced coupons will not be accepted. This coupon is, and shall remain the property of Tesco Stores Ltd and is not for resale or publication. For full terms and conditions, please refer to tesco.com/ clubcard/help/terms-and-conditions

Whatâ&#x20AC;&#x2122;s On TV Magazine


FOOD | WEEKEND

Ice lollies

The cool list Some of our favourite flavours get a makeover in ice-lolly form, with something for ever yone

COOKâ&#x20AC;&#x2122;S TIP Dip moulds in a jug of hot water for up to 15 secs to make removing the frozen lollies easier

G&T! n e z o r f Hands up for a

87


FOOD | WEEKEND

GIN & TONIC ICE LOLLIES

B L O O DY M A RY I C E L O L L I E S

Makes 8 Takes 10 mins plus 11-13 hrs freezing Cost per serve 25p

Makes 8 Takes 10 mins plus 6 hrs freezing Cost per serve 16p

600ml tonic water 50g caster sugar 1Ω limes, Ω zested and juiced, 1 cut into 8 thin slices 80ml gin 8 cucumber ribbons, peeled from 1 cucumber, seeded middle discarded

750ml tomato juice from concentrate 2 tsp Worcestershire sauce 8 drops Tabasco (or more, to taste) » ÁÉÂÛ ¶è«  »÷ Û»« ãÛÔ » ÷ Û »ã 1 tsp horseradish sauce 80ml vodka (optional)

1 Pour the tonic water into a large jug. Add the sugar and stir until dissolved and the tonic has lost its ûû 㨠»«Á û Ûã  ¶è« Á«ö in the gin, then pour into 8 x 100ml ice lolly moulds (we used silicone lolly moulds). Freeze for 3 hrs, stirring halfway through, until semi-frozen. 2 Remove the lollies from the freezer, stir, then push 1 cucumber ribbon and 1 lime slice into each. Push the sticks in, then freeze for another 8-10 hrs until solid. Remove from the moulds to serve.

1 Whisk all the ingredients (except the lemon slices) in a large jug. 2 Pour the mixture into 8 lolly moulds and freeze for 2 hrs. 3 Remove the lollies from the freezer, stir, then push a lemon slice and a lolly stick into the centre of each. Freeze for a further 4 hrs. Remove from the moulds to serve.

Each lolly contains Energy

Fat

Saturates

262kJ 63kcal 3%

0g 0%

0g 0%

Sugars

Salt

9g 0.0g 10% 0%

of the reference intake. See page 8. Carbohydrate 9g Protein 0g Fibre 0g

MAKE IT ALCOHOLFREE Stir the lime zest and juice into 700ml lemonade, pour into 8 lolly moulds and put in the freezer. After 2 hrs, continue from step 2

88

Each lolly contains Energy

Fat

Saturates

Sugars

Salt

70kJ 16kcal 1%

0g 0%

0g 0%

3g 3%

0.8g 13%

of the reference intake. See page 8. Carbohydrate 3g Protein 1g Fibre 0g

COOK’S TIP All recipes are based on approximately 100ml lolly moulds. Each recipe makes around 800ml of liquid with space to expand on freezing. Freeze for up to 3 months in an airtight container


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WIN A TRIP TO ONE OF THE

WORLD’S MOST EXCLUSIVE SPAS*

*As voted by Condé Naste luxury travel company. Open to UK residents aged 18+. To enter, buy either a multipack of Magnum White 4 Pack, Magnum Classic 4 pack, a single Magnum Classic or a single Magnum White from participating Tesco stores only. Go online to www.magnumicecream.com/uk/spa, Âã ÷Éè Ô ÛÉ » ã «»Û Â ã¨ É É ۫ É¢ Ô ¸ ]ã ã ã »É۫£ ã V «û KÂ Ô «û ¢É Ô ÉÔ» ¢É ã «Ô ãÉ ÛÔ « 5* hotel and Spa in Sardinia Italy. Prize includes travel allowance to Gatwick Airport, 3 nights’ accommodation, hotel transfers plus £1000 spending money. One entry per email address. No Purchase Necessary for Northern Ireland residents. For full T&Cs see www.magnumicecream.com/uk/spa

Only at


Treat life’s little mishaps with Alfasilver spray

Whether they’re running around the park, riding their bikes or even playing at home - some family members never seem to stop having little mishaps! Make sure you’re prepared with Alfasilver spray - with its easy to use, soothing application and antibacterial properties, your family members never have to stop having fun.

Make Alfasilver spray an essential part of your first aid kit. Available now at your nearest Tesco

Simple and soothing application1 Alfasilver spray is easy to apply and helps soothe the injury. Clean the injury as best you can, spray on the injury and off they go!*

Keeps you covered The white coating of the spray shows you it’s covered the wound and forms a breathable barrier, which helps to speed up the healing process.

Antibacterial protection2 No antibacterial wipes to hand? Clean the wound as best you can and apply Alfasilver spray. Its silver ions are shown to have proven activities.

Good for difficult to reach areas Alfasilver spray keeps injuries protected in clothing or difficult to cover places.

* Excess powder is entirely normal and is due to each wound being different (such as how much it oozes) and the mineral coating required to fully cover it. References: 1. Data on file. 2. Alfasilver Spray Packaging, UK.


FOOD | WEEKEND

C E RE A L M I L K I C E C RE A M S Makes 10 Takes 35 mins plus 5-6 hrs freezing Cost per serve 16p £ É Â ¸ Û Á» ô¨É» Á«»¸ Á» Éè » Á £ « «Â£ Ûè£ ã ÛÔ » ¨É ÷ ô Á ãÉ Á ¸ «ã è«

£ Âã»÷

1 Vèã £ É Â ¸ Û «Â Éô»  ÔÉè Éó 㨠Á«»¸ ] ã Û« ¢É Á«ÂÛ ]㠫 㨠Á«»¸ «ÂãÉ Éô» è۫£ ÷Éè ¨ Â Û ãÉ ÛÖè û Â÷ Á«»¸ ¢ ÉÁ ã¨ É Â ¸ Û «Û 㨠ÛÉ¢ã É Â ¸ Û 2 Vèã 㨠Á  « «Â£ Ûè£ «Â » £ Éô»  ô¨«Û¸ ãÉ ÛÉ¢ã Ô ¸Û ô«ã¨  » ã « ô¨«Û¸ VÉè «Â ã¨ » Á«»¸  ô¨«Û¸ ¢É ÂÉ㨠Á«Â É èÂã«» «Â É ÔÉ ã 3 VÉè «ÂãÉ Ÿ »É»»÷ ÁÉè» Û Â ¢ û ¢É ¨ Û Ûã« «Â£ ¨ »¢ô ÷  «ÂÛ ã«Â£ »É»»÷ Ûã« ¸ «ÂãÉ ã¨ Âã É¢ ¨ 4 èÛ¨ 㨠Á «Â«Â£ É Â ¸ Û ãÉ èÁ Û è۫£ ÷Éè ¨ Â Û ]Ô ã¨«Â»÷ Éó Û¨ ã É¢ ÂÉÂÛã« ¸ ¸«Â£ Ô Ô Y ÁÉó 㨠»É»»« Û ¢ ÉÁ 㨠« ÁÉè» Û èÛ¨ 㨠ãÉÔ ¨ »ó Û »«£¨ã»÷ ô«ã¨ ¨É ÷ 㨠 ¨ »¢ Éó ô«ã¨ 㨠èÛ¨ É Â ¸ Û ÛÔ «Â£ ô«ã¨ ÷Éè £ Û ãÉ ÛÁÉÉ㨠Â÷ »èÁÔÛ ] ó «ÁÁ « ã »÷ É ãè  ãÉ ã¨ ¢ û É »«Â ã ÷ èÂã«» ÷ ãÉ Û ó Each ice cream contains Energy

1047kJ 252kcal 13%

Fat

Saturates

Sugars

Salt

A classic childhood flavour, reinv ented

20g 13g 10g 0.1g 29% 63% 11% 1%

of the reference intake. See page 8. Carbohydrate 16g Protein 2g Fibre 0.2g

91


FOOD | WEEKEND

Quick and easy

WE USED

Watermelon l Wedges d 550g, £2.50 (45p/100g)

92

ay towards 5-a-day w n A fu

RECIPES LAURA FYFE PHOTOGRAPHY DAN JONES, TARA FISHER FOOD STYLING LUCY JESSOP, LIZZIE HARRIS PROP STYLING JENNY IGGLEDEN

Don’t have time to make lollies? Skewer watermelon wedges with lolly sticks and freeze


Cha-Ching. Take off with our great rates. And if youâ&#x20AC;&#x2122;ve got any holiday money left over, head our way. We buy back all the currencies we sell in most values of bank note, even if you didnâ&#x20AC;&#x2122;t buy them from us. Visit the in-store Travel Money bureau.

Tesco Travel Money ordered in store is provided by Travelex Agency Services Limited. Registered No. 04621879. Registered Office: 4th floor, Kings Place, 90 York Way, London N1 9AG.


FOOD | KNOW-HOW

Leftovers

Stone fruit We’re on a mission to help you make peace with your leftovers, one ingredient at a time

WORDS BRYONY BOWIE PHOTOGRAPHY ADRIAN LAWRENCE FOOD STYLING HANNAH YEADON PROP STYLING JENNY IGGLEDEN *Source: WRAP

P

eaches, plums, nectarines, apricots, cherries – stone fruits are only in season for a few months. And they can quickly become squishy, which is perhaps why 89% of the wastage is down to us not eating them in time*. But there’s no need to ditch them as soon as they become overripe. Read on for some new ideas to help you enjoy them for longer.

STORE THEM RIGHT

USE IT UP CHERRIES OR PLUMS

PEACHES OR APRICOTS

BLACK FOREST PANCAKES

HAM & BLUE CHEESE PIZZAS

Mix a mug each of self-raising Éè  Á«»¸ ô«ã¨ » £ ££ Stir in quartered cherries or diced plums and a little cocoa powder. Fry spoonfuls of batter for 1-2 mins each side until set. Serve with yogurt or whipped cream and a dusting of cocoa powder.

Griddle peach, apricot or nectarine slices until charred. Spread pizza bases with crème fraîche; top with torn ham, crumbled blue cheese and the fruit slices. Bake until the cheese has melted. Top with rocket and drizzle with olive oil to serve.

Underripe stone fruit can be kept at room temperature for a few days to help them ripen, then stored in a perforated bag in the fridge. The exception is cherries, which keep best in the fridge, unwashed.

USE YOUR FREEZER Stone fruits can be frozen, but you need to prepare 㨠Á Ûã , »ó ÛãÉ 㨠 open-freeze on a baking tray. Once frozen, transfer to freezer bags. Freezing stone fruits loosens their texture, so they won’t be ideal for eating raw, but are great in crumbles or compotes.

37 THOUSAND tonnes of stone fruit are wasted each year in the UK* 95


Holiday hacks

Summer break sorted! Before you jet off, check out our guide to packing, travel tech, keeping kids happy and being beach ready

Make your hand luggage work harder Cramming all those holiday essentials into a carry-on bag is an art form. These tips will help make the most of every inch of space

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REAL LIVING | FAMILY

DO YOU NEED IT? Lay out everything you’re planning to take on the bed or floor. Go through each item and ask yourself if you’ll really wear it. If the answer is no, leave it out. Pack the bare minimum, particularly if your holiday accommodation has a washing machine. That way there will be room in your suitcase for some souvenirs! FOLD OR ROLL? One tip organisational guru Marie Kondo gives is to fold tops, trousers and underwear into neat rectangles and stack them vertically in your suitcase. It means you can see everything you’ve packed, plus you’ll create fewer creases, as there won’t be pressure from clothes lying on top of each other. With clothes made of thinner fabrics, rolling it up is the best method. DIVIDE AND CONQUER A top Kondo tip is to subdivide your stuff. Put chargers and cords in a pouch to prevent tangles (we like Beauty Crush Everyday Cosmetic Bag, £3) and, if you like, pop sandals in a shoe bag to separate them from your clothes. Pick up some Safe & Sound Twin Travel Bottles, £2, and decant your favourite toiletries before packing them into a separate transparent pouch for easy airport access. PAIR LIKE WITH LIKE Keep your suitcase neat to see at a glance if you’ve forgotten anything, and keep related items together. Store makeup in its own bag, keep trinkets in a compact jewellery holder and fold underwear in its own pouch. Tip: pack socks into bra cups to maximise space. Read more The Life-Changing Magic of Tidying Up: The Japanese Art of Decluttering and Organizing by Marie Kondo

Have tech, will travel Amp up your summer fun with these brilliant buys CHARGED AND READY Never worry about running out of charge with this handy power pack. Belkin Pocket Power 15k Black, £40

FOR THE KIDS Keep children happy with their own headphones – they come with stickers too! JVC Tinyphones Headphones HA-Kd7 Yellow, £15

TURN UP THE SOUND Try this splash-proof speaker (but be aware of other people around!). Bluetooth Juice Poolside Speaker, £40

Ask the expert: Travel with kids Blogger Karen Edwards tells us her tips on keeping little ones occupied on flights… ‘Think S.A.S. – that’s snacks, activities, sleep aids,’ says Karen. ‘When I’ve packed these, the flight has gone well.’ She suggests snacks like dried fruit, bananas, carrot, flapjacks and Cheerios. ‘Stackable pots reduce bulk afterwards,’ she says. Try Tesco Klipfresh Foodsavers 140ml, £3.50 for four. For activities, it’s a good idea to bring new toys or things they

haven’t seen for a while. ‘It helps keep them interested that little bit longer,’ Karen tells us. Mess-free sticker and colouring books, thin books that pack away, playing cards and travel games are the way to go. Using ride-on luggage helps kids get enthusiastic about the journey. ‘Get them to help with the packing too!’ Karen suggests. Later in the flight is when it’s good to say yes to screen time. ‘A tablet with their movies and a set of headphones allows them to switch off from the otherwise new and stimulating environment,’ says Karen.

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I AM PERIOD POWERFUL. TACKLE PERIOD PLASTIC WITH SUSTAINABLE PERIOD CARE. KIND TO YOUR BODY AND THE ENVIRONMENT. Make the switch â&#x20AC;&#x201C; Organic cotton tampons, pads, liners and reusable menstrual cups.

Our products are registered with The Vegan Society


REAL LIVING | FAMILY

5 holiday essentials Been bitten by a mosquito or Ûè «Â£ ¢ ÉÁ »«ãã» ãÉÉ Áè ¨ Ûè We’ve got it covered

WORDS SARAH LILLYWHITE PHOTOGRAPHY TOM REGESTER PROP STYLING REBECCA NEE

MAKE AFTERSUN ICE CUBES Freeze Banana Boat Aloe Vera Gel 230g, £3, in an ice cube tray and apply to skin that’s had too much sun.

SCRUB UP Legs not seen the light of day in months? Mix olive oil, honey and sugar into a paste and use as a scrub on dry, flaky shins. If this seems like too much work, try Treaclemoon My Coconut Island Body Scrub 225ml, £3, instead. FEEL THE POWDER If you struggle to get the sand off your kids’ legs, put talcum powder on top of it (try Fred & Flo Cuddly Soft Powder 400g, £1.25) – it’ll dry up the moisture and the sand will flake off.

ROLL WITH IT Choose stick or roll-on creams for little ones, like Tesco Soleil Kids SPF50 Sun Protection Roll On 50ml, £3.50. Let them have fun applying it liberally themselves and say goodbye to tantrums.

BE PREPARED Travel-size sun creams, such as Nivea Protect & Moisture SPF50+ 100ml, £4, are useful to keep in your handbag in case you’re out in the sun longer than you’d anticipated and need to top up your protection.

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Star buy

THE SUMMER DRESS Wear this vintage-inspire d dress everywhere, with a few simple up dates

GREAT VALUE

£26

PHOTOGRAPHY IAN SKELTON PROP STYLING GILL RIDDELL

Floral dress

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FOR YOU | FASHION

ALFRESCO EVENINGS ADD A LIGHTWEIGHT LAYER AND STAY OUTSIDE LONGER Belted blazer, £28 cream; Baguette snakeskin-effect bag, £18 white; Heeled buckle sandals, £22 neutral

PICNIC IN THE PARK KEEP IT COMFY WITH PUMPS AND A CARDI Stitch cardigan, £18 blue; Cross body bag, £18 nude; Chunky lace-up trainers, £16 neutral; Sunglasses, £5

LUNCH WITH FRIENDS NAIL DAYTIME CHIC WITH A SCARF AND SHADES Macramé shopper bag, £16; Pink zebra scarf, £7.50; Sunglasses, £10; Crossover sliders, £12.50 black

+ More choice in store 101


CLUBCARD PROMOTION

Let’s go! Triple the value of your Clubcard vouchers and turn them into days out with the kids. Here’s how… COLLECT

EXCHANGE

SPEND

Every time you shop in store or online at Tesco, you collect Clubcard points to turn into vouchers: one point for every £1 you spend.

Exchange them online or via the Clubcard app with our Reward Partners, for three times their value, to spend at top family attractions.

You can even part-pay, by using whatever value of Clubcard vouchers you have and topping up the rest with a debit or credit card.

GET A ONE-DAY TICKET FROM

£10* IN CLUBCARD VOUCHERS

Thrill seekers will appreciate Drayton Manor Theme Park’s white-knuckle rides, including the terrifying Apocalypse and spinning Maelstrom. Others might prefer favourites like the classic carousel and swinging Bounty pirate ship. Families can head to Thomas Land and meet their favourite tank engine characters as well as take an engine tour. If you still have energy left after all that, discover the furry, feathered and whiskered residents of the 15-acre zoo.

*

Drayton Manor

Price quoted is for advance child tickets. **Price quoted is for advance tickets and subject to change. ©2019 The LEGO Group

1 2 3


GET A ONE-DAY TICKET FROM

£12**

LEGOLAND ® Windsor

IN CLUBCARD VOUCHERS

Kids will love The LEGOLAND® Windsor Resort in Berkshire. With over 55 rides and attractions, there’s something for all the family. Little ones can explore DUPLO® Valley (don’t forget swimsuits for the Splash Safari); bigger kids can drive a LEGO car at LEGO® City Driving School, and the whole family can test their ninja skills at the LEGO® NINJAGO®. At Pirate Shores, keep an eye out for Captain Brickbeard – arrrrrgh!

Blackpool Pleasure Beach Head to the seaside for fun in the sun at Blackpool Pleasure Beach. You can take the little ones to Nickelodeon Land to meet Skye, Marshall and the rest of the PAW Patrol crew, and go on awesome rides like the Rugrats Lost River flume. Or, if you’re brave enough, ride the new ICON,

a double-launch rollercoaster that has a second burst of acceleration halfway through, giving the same G-force as a Formula One car.

GET A ONE-DAY TICKET FROM

£8* IN CLUBCARD VOUCHERS

Dine out on Clubcard You can triple the value of your Clubcard vouchers when eating out with our Reward Partners too

PizzaExpress Try the tasty summer menu, including specials like Funghi di Bosco pizza and soft Halloumi bites side. Plus, every time you dine in this summer you’ll get the chance to win an amazing prize, from pizza for a year to incredible package holidays.

Prezzo It’s great for pizza and pasta, but did you know

you can pop into Prezzo just for coffee and pud? Enjoy honeycomb smash cheesecake or tiramisu with a hot drink.

Café Rouge Fill up on French classics, from hearty beef bourguignon to satisfying croque monsieur, light salads and delicious desserts – there’s something for every appetite!

The Clubcard app means you’ve always got your Clubcard with you, so you can spend Reward Partner vouchers and track your points. Download the free Tesco Clubcard app today from the App Store or Google Play.


&«Â Â « »

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How to save money on holiday wÉè ó Û «ÁÔ ãÉ ¢¢É ÷Éè ¸ EÉô ô«ã¨ ¢ ô ÁÉ ÛÁ ã ÁÉó Û ÷Éè Éè» ó  ÔèÛ¨ ã¨ É ã Éèã «ã ô¨«» ÷Éè ô ÷ esearch shows around two-thirds of Brits overspend on their summer holidays. So how do you keep costs down to a minimum? We spoke to Channel 5’s Shop Smart Save Money presenter Andy Webb, who runs becleverwithyourcash.com, and Emma Maslin from themoneywhisperer.co.uk to get their top tips for staying under budget.

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REAL LIVING | MONEY

Check the latest updates from your mobile phone provider before you go abroad, and download any apps and maps at home

BE SMART WITH YOUR CASH ÉÁÔ ö ¨ £ ã Û É»«Â  £ ã è  ÷ ¢É ÷Éè £É & «»«Â£ 㨠ã ÁÁ Û ÷Û ó  «¢ ÷Éè Ô É ÁÉ ÷ ãÉ Ô« ¸ èÔ ã 㨠« ÔÉ ã ÷Éè »» £ ã ãã ã 㨠 è÷«Â£ «ã «Â Ô ãè Û

BEWARE OF HIDDEN FEES

WORDS LEBBY EYRES ILLUSTRATION FREDDIE STEWART * ô 㨠ã Ôè »« ô«  ãôÉ ¸Û ÂÉã »ô ÷Û Û è

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KEEP CALLS CHEAP t«ã¨«Â 㨠h ÷Éè ÁÉ «» ÉÂã ã »»Éô Â Û Â èÛ Û «¢ ÷Éè ô ã ¨ÉÁ èã É¢ã  »»«Â£ ¢É «£Â ÂèÁ Û ô«»» ÉÛã»÷ ó«Û Û Â ÷ ÁÁ Û KèãÛ« 㨠h èÛ Ô Ô « ]/D cè  ɢ¢ ã É Á«Â£  èÛ ¢ ô«¢«* c Û É DÉ «» É Û 㠨 £ ãÉ »» h ÂèÁ Û ¢ ÉÁ ô«ã¨«Â 㨠h ô¨« ¨ Á ¸ Û «ã ¨  ÷ ¢É Á ¸«Â£ »É » ÂÖè« « Û Â Éɸ«Â£Û

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SEE THE SIGHTS FOR LESS KÂ

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PLAN YOUR BUDGET

3 CARDS TO… ] s wKh

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1

DISCOUNT DINING CARDS Tastecard and Dine Card can save you up to 50% when eating out in the UK, and both have add-on options to save you money on holiday excursions too.

2

TESCO CLUBCARD With Reward Partners, you can exchange Tesco vouchers for money off with National Express, Eurotunnel and others. Visit tesco.com/clubcard/deals.

3

STA DISCOUNT CARDS If you’re a student, teacher, or under 31, get a discount card from statravel.co.uk for travel, online and lifestyle discounts in the UK and over 130 countries.

 ô ÔÔ DÉ ÷ É «É ¨ »ÔÛ ÷Éè ¢É Ûã ÉÛãÛ Â Û ó èÔ ¨ É¢ ã«Á £ÉÉ ô ÷ ãÉ »«Á«ã ÛÔ Â «Â£ ô¨«» ÷Éè ô ÷ «Û ãÉ »É è  ÷ ÉÂãÉ Ô Ô «  ÷ ÉÁÁ Â Û t ]ô Ô É ã¨ Û÷&v K t¨«» ÷Éè ô ÷ ÁÁ Û ÷Û ÔÔÛ »«¸ ]ã »«Â£  DÉÂûÉ ô«»» ¨ »Ô ÷Éè è £ ã ÷ Û Â «Â£ » ã«Á ÂÉã«¢« ã«ÉÂÛ É¢ ã ÂÛ ã«ÉÂÛ

ENJOY YOUR ROAD TRIP /¢ ÷Éè ¨«  ÷ Û裣 ÛãÛ ÷Éè Û¨ÉÔ Éè ãÉ è÷ ö ÛÛ ô «ó «ÂÛè  c¨ ã Ô Á«èÁ  » ÛÛ ã¨ Â ã¨ ¨« ¢« Á Û ö ÛÛ ¨ £ «Â 㨠ó Âã É¢ » «Á  ¢è » ¢É ÷Éè ãè Â ã¨ É ÷Éè Á«£¨ã ¢«Â ÷Éè ¨ £ Éè » ¢É Ô ã É» wÉè Â Û ó ó  ÁÉ «¢ ÷Éè ã ¸ ÷Éè Éô èã Á ¸ Ûè 105


Trend update

Ready, set, glow! Give your makeup bag a summer refresh with some glow essentials WARM UP YOUR SHADOWS Go for a bronzed goddess look using the shimmery shades in Rimmel London Magnif’eyes Palette Spice Edition, £9. Apply the lightest shades to the inner half of your lids, and blend the darker shades as you move towards the outer corners.

BLEND IT IN For that sun-kissed glow, Maybelline New York City Bronzer & Contour Powder, £8, is ideal. It’s ultra-blendable and will £«ó Û«»¸÷ ÛÁÉÉ㨠«ۨ

GET THE GLOSS Switch to a long-lasting and hydrating gloss. Max Factor Colour Elixir Honey Lacquer Lip Gloss in Honey Rose, £10, is highly pigmented but has the soft feel of a lip balm. MAKE TIME TO PRIME ]ãÉÔ Á ¸ èÔ Û»« «Â£ É «Â the heat with Maybelline Master Prime Illuminating Primer, £9, which contains micro pearls to brighten the skin.

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FOR YOU | BEAUTY

TRY A CREAM BLUSH For a natural-looking summer blush, Maybelline Dream Matte Blush in Pink Sand, £5.50, is a balm-to-powder cheek tint that seamlessly blends into the skin.

LINE WITH LIQUID Tackle the heat and humidity with a smudge-proof liquid eyeliner. We like Rimmel London Glam’Eyes Professional Liquid Liner, £5.30, for easy application.

ADD A COLOUR POP Holidays call for bright manis and pedis. Rimmel London Super Gel Nail Polish in Cocktail Passion, £6, is chip-resistant and promises vivid gel colour for up to 14 days.

SWITCH TO A BB CREAM Lighten up your base with L’Oréal Paris BB C’est Magic Cream, £11, ô¨« ¨ ÉÂã «ÂÛ £ öã ã  £«ó Û 24-hour hydration.

Tried it, liked it

Switching to a cream blush and a liquid liner has really helped my makeup last longer on warmer days

Rosie Smith, Poole

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WORDS STEPHANIE ARCHER PHOTOGRAPHY DENNIS PEDERSEN PROP STYLING AGATHE GITS

GO FOR GLOW L’Oréal Paris True Match Highlight Powder in Icy Glow, £9, is a pressed powder that will illuminate your features. It also comes with a built-in mirror and brush.


FOR YOU | GIVEAWAY

Prize draw 1

The me-time box Win one of 10 goodie boxes packed with summer sun essentials

1 Enriched with coconut oil, shea butter and avocado oil, Hawaiian Tropic After Sun Body Butter 200ml, £5, is great to smooth over your skin after a day in the sun.

2 3

2 Make this part of your morning routine – lather on Nivea Sun Protect & Moisture SPF50 200ml, £4.50, for total protection.

5

3 EOS Active with Aloe Lip Balm SPF30, £6.50, is made with shea butter and is sweat- and water-resistant. 4 Protect yourself throughout the day with the handy Garnier Ambre Solaire Sensitive Advanced Face Protection Mist SPF50 75ml, £6.

4

5 This sublime hair enhancer will leave locks soft and shiny: L’Oréal Elvive Extraordinary Oil 100ml, £10.

PHOTOGRAPHY DENNIS PEDERSEN PROP STYLING AGATHE GITS

7

6 Get great-looking summertime nails with Rimmel London Rita Ora Nail Polish in Ora-ngy Vibe, £3. 7 Nourish and soften your hair with Garnier Ultimate Blends Almond Crush Yoghurt Hair Mask 300ml, £5.

6

The prize draw is open to UK residents aged 18+. Normal exclusions apply. Opening date 00:01 on 22 July 2019. Closing date is 23:55 on 27 August 2019. Only one entry per household. Internet access required for entry. Ten winners randomly drawn. Ten prizes, each prize is a hamper box containing 1 x Hawaiian Tropic After Sun Body Butter 200ml, 1 x Nivea Sun Protect & Moisture SPF50 200ml, 1 x EOS Active with Aloe Lip Balm SPF30, 1 x Garnier Ambre Solaire Sensitive Advanced Face Protection Mist SPF50 75ml, 1 x L’Oréal Elvive Extraordinary Oil 100ml, 1 x Rimmel London Rita Ora Nail Polish in Ora-ngy Vibe, 1 x Garnier Ultimate Blends Almond Crush Yoghurt Hair Mask 300ml. Products Á ÷ « «Â ÔÔ Â ¢ ÉÁ «Á £ Û Û¨Éô V ÉÁÉã c Û É ]ãÉ Û >«Á«ã c Û É ,ÉèÛ Shire Park, Kestrel Way, Welwyn Garden City, AL7 1GA. Read the full terms and conditions at tes.co/beautyboxaugust before entering.

For your chance to win To be in with a chance of winning one of 10 me-time boxes, enter at tes.co/ beautyboxaugust by 23:55 on 27 August 2019. Please read the full terms and conditions online before entering.

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Focus on

SLEEP Catching some ZZZs is a breeze with our exper t guide to sleeping on hot summer nightsâ&#x20AC;Ś 1

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+ More choice in store 110

7


FOR YOU | WELLBEING

WORDS STEPHANIE ARCHER PHOTOGRAPHY TOM REGESTER PROP STYLING REBECCA NEE * Source: Sleep Council. **]Éè ]¨ » ÷ , «Û « ãÉ É¢ ¨ ó«É » Û» Ô Á « «Â ã DÉÂã

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KEEP YOUR COOL It turns out there is an ideal temperature for snoozing. ‘A cool 16-18°C is thought to be best for facilitating sleep,’ says Mary Helen Rogers, a sleep expert at the Better Sleep Council. Research shows your body heat peaks in the evening and drops to its lowest levels when you’re asleep*. ‘So keep cool by closing windows in the day and opening them at night,’ says Mary Helen. Keeping the curtains closed on hot days and using a blackout blind at night will also help you nod off. Go for cool light fabrics to sleep in too. 1 F&F Chain Print Silk Pyjama Set, £16, is ideal for regulating your temperature, helping you to get a good night’s rest. You can also invest in a bedside fan: 7 Tesco 9in Desk Fan, £14, has two speed settings. CHOOSE THE RIGHT BEDDING Adjust your bedding with the seasons for maximum comfort. Avoid synthetic sheets as these tend to trap heat, making for an uncomfortable sleeping experience. Instead, go for soft breathable Egyptian cotton sheets, such as 2 Fox & Ivy 200TC Egyptian Cotton White Flat Sheet, £14 (single), £15 (double), £17 (king). A duvet with a lower tog rating is also a good idea for keeping body temperatures down. Check out 3 Fox & Ivy Supreme Comfort Duvet, £30 (double), £35 (king), £40 (super king). To help deter dust mites, look at 4 Tesco Anti Allergy Duvet, £13 (single), £17 (double), £20 (king). USE A RETRO ALARM CLOCK Avoid the temptation to use your smartphone as your alarm clock. ‘If your phone is only an arm’s length away, you’re more likely to scroll through emails and social media before bed,’

says Dr Neil Stanley, a sleep expert and founder of The Sleep Consultancy. ‘The cool bright light of a smartphone screen makes it much harder to go to sleep. This kind of stimulation wakes up your brain, making it harder to drift off.’ The solution? Get an analogue alarm clock and keep your phone out of the bedroom. 5 Jones Rise & Shine Matte Cream Alarm Clock, £6, will add a stylish vintage touch to the bedroom, as well as improving your sleep. MATCH YOUR PILLOWS TO YOUR SLEEP POSITION Maximise comfort by choosing the right pillow setup. ‘The best sleeping position is one that keeps your head, neck and spine in a neutral position,’ says sleep coach Max Kirsten (thesleepcoach.co.uk). ‘If you’re a side sleeper, you need a pillow under your head and one in between your knees. Back sleepers should pop a pillow under their knees to reduce stress on the spine, while front sleepers should go for a thin, flat pillow to reduce the strain on their head and neck.’ We recommend 6 Tesco Anti Allergy Soft Pillow two-pack, £7. HELP YOUR BRAIN SWITCH OFF Keep a few relaxation tricks up your sleeve to help you drift off more quickly. Your first port of call: taking a bath. Studies show that a good soak in the evening raises your body temperature** and once you hop out you will cool down quickly, which mimics the natural drop in body temperature that happens when we fall asleep. If your mind is racing when you get into bed, write down your thoughts in a bedside notebook. ‘Clearing your mind of mental clutter helps to stop the chatter so you can get to sleep,’ says Neil.

BEDTIME SAVIOURS

The lavender d in i Garnier Organic Lavandin Facial Oil 30ml, £12, will have you ÂÉ «Â£ É «Â ÂÉ ã«Á .

Put your mind at rest and write down your thoughts in the Tesco Pink Soft Cover Notebook 60 Sheets, £5.

Relax in the tub t b with ith lavenderscented Radox Feel Relaxed Bath Soak 500ml, £1.40.

Switch to herbal Pukka Organic Night Time Tea Bags, £2.49 for 20 (12p each), in the evenings.

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Your at-a-glance guide to

GUT HEALTH Discover the facts about how your gut works, and learn how to take care of it DID YOU KNOW? Your gut contains many types of microorganisms, which are known as the gut microbiome…

…the microorganisms break down food and toxins, as well as help your immune system stay healthy.

FIBRE FACTS

WHY PROBIOTICS?

Fibre can aid digestion and prevent constipation. It is also associated with a lower risk of heart disease, stroke, Type 2 diabetes and bowel cancer. Adults need 30g a day but the average intake is only 18g a day*.

of microbes in your gut are a key part in keeping you healthy

Probiotics are live bacteria and yeast that help keep the gut healthy. The health of your microbiome is thought to influence the health of your body***. Consuming probiotic foods or drinks, such as kefir (thickened fermented probiotic milk) is thought to increase the friendly bacteria in your gut. Kefir gets its name from ‘keyif’ in Turkish, which means ‘feeling good’.

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This breakthrough glutenfree Cob has twice the fibre of regular bread. It also has chicory root inulin, a natural prebiotic fibre. Genius Fibre Fest Gut-Lovin’ Cob 385g, £3.40 (88p/100g).

Try a bowl of creamy Yeo Valley Natural Kefir 350g, £1.50 (43p/100g), topped with granola and berries for a positive start to the day. It has 14 different live cultures, and is high in protein and low in fat.

Made with billions of gutfriendly cultures, Biotiful Kefir 250ml, £1.45 (58p/100ml), is high in protein, with no sugar added, and made from British milk. A delicious breakfast or snack.

If you are suffering from heartburn and indigestion, try Rennie Liquid Heartburn Relief 150ml, £4. The soothing liquid forms a protective layer on top of the stomach for fast, long-lasting relief.

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Source: NHS. ** Source: California Institute of Technology. ***Source: British Medical Journal

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FOR YOU | WELLBEING

Fitness tips 1

Don’t sweat it Personal trainer Gemma Yates shares her exper t tips on how to exercise safely when the temperature rises… Ask the expert: Exercising in the heat Getting outside in the fresh air is one of the joys of a British summer. But when the mercury is rising, you need to take a few precautions.

STAY HYDRATED ‘Even if you don’t feel thirsty, try to drink some water every 15 minutes. Take small sips rather than big gulps, which can make you feel queasy. Adding electrolyte tablets to water can help to avoid dehydration when it’s really hot. Try Sis. Go Hydro Hydration Tablets, £7.’

PHOTOGRAPHY IAN SKELTON PROP STYLING GILL RIDDELL

SLOW IT DOWN ‘I recommend LISS (Low Intensity Steady State) cardio, such as swimming, cycling or jogging, as a safe way to burn calories in the heat. Just don’t push yourself too hard! If interval training is your thing – where you alternate high-intensity workouts with low-intensity ones – it’s crucial to relax your routine. Exercising in higher temperatures puts extra stress on the body, so you need to adjust the intensity

6

2

accordingly. Reduce the working phase and extend the recovery phase. You’ll still feel the burn.’

TIME IT RIGHT ö «Û Ûã 㨫£ «Â 㨠morning or in the evening after sunset. We all know it’s not good to be out in the midday sun and it can make exercising feel seriously tough. Plus, you’re more likely to get dehydrated.’

DRESS TO STAY COOL ‘Get clever with your kit to avoid overheating. Look for sweat-wicking materials such as bamboo, cotton and nylon, and ô » ÷ Û ÷Éè  㠸 É Û you warm up. You’d be surprised at how much your clothes can ã ÷Éè É ÷ Û «»«ã÷ ãÉ work out in the heat. Pop Ambre Solaire Ultra-Hydrating Sun Cream SPF30, £3, in your gym bag so that you can reapply it as necessary. And don’t forget to wear a hat or baseball cap.

3

THE COOL KIT 1 Speed rope, £4; 2 T-shirt, £10; 3 Leggings, £12.50; 4 Weighted dumbells, from £3; 5 1kg ankle/ wrist weights, £6; 6 Foam roller, £10. All in store only

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5

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Eco stories

TOP OF THE CROPS The British weather can be ver y unpredictable. Find out what that means for our farmers and how we can make the most of a sudden glut of produce

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id you know a third of all food is wasted?* That can’t be right when one in nine people in the world is going hungry. Food waste also has an impact on the environment – it causes 8% of global greenhouse gas emissions.* Tesco has no time for waste and is working in partnership with its suppliers to tackle the issue farm 114

to fork. But growing crops is about the weather – and extremes in weather can create a glut. What happens to this extra produce, known as crop flushes? We chat to Alastair Brooks, farmer and chairman of Berry Gardens, and cherry grower Paul Mansfield about crop flushes and the benefits for us.


REAL LIVING | COMMUNITY

WORDS RHONA MERCER PHOTOGRAPHY CHRIS BLOTT *Source: FAO

HOW DO YOU KNOW A FLUSH IS COMING? ‘In terms of strawberries, we’re reliant on the weather forecast,’ says Alastair. ‘Once we know what the weather is going to be like, we can tell Tesco how much produce to expect.’ For Paul, it’s not so straightforward. ‘Cherries are a difficult crop to predict,’ he says. ‘Cherry growers have to deal with a natural phenomenon called the “drop”. This is when trees naturally shed some of their green cherries, as they’re unable to support all the fruit until it becomes red. It’s nature’s way of ensuring only the best fruit survives.’ WHAT HAPPENS TO THE EXTRA CROPS? ‘We put together 1kg and 600g boxes of strawberries, which Tesco sells at a lower price,’ says Alastair. And thanks to the Perfectly Imperfect range,

WHAT IS A CROP FLUSH? A crop flush is when a farm produces more food than planned, due to unpredictable growing conditions. ‘We stagger the production of our strawberries as much as possible, but the weather has a habit of doing odd things,’ says Alastair. ‘If we have a period of cold weather, it will slow the ripening process, but a few days of warm weather will speed it up and give us a crop flush.’ Paul adds, ‘Long daylight hours, coupled with cool nights, means that our trees produce lots of fruit and leave us with a lot of ready-to-pick cherries in a concentrated period of time, usually over a week or so.’

When there’s a crop flush we put together 1kg boxes of strawberries and Tesco takes them straight away Alastair Brooks, farmer and chairman of Berry Gardens

there’s always a place for the less pretty fruit to go! ‘At the end of the harvest, the strawberries may be a bit smaller, but they’re still delicious!’ says Alastair. Paul adds, ‘When we get a cherry crop flush, Tesco offers larger packs, perfect for picnics and barbecues, and even better value for money. This support for growers is vital to maintain quality and minimise waste.’ WHAT ABOUT THE FUTURE? Reducing waste is the aim for both Tesco and farmers. ‘We used to grow strawberries on the ground and 25% of our crop would be damaged by wind, birds and other animals,’ says Alastair. ‘Now we grow our crops in tunnels and have reduced waste to 4%.’ With Tesco and the farmers’ ongoing commitment to make the most of crop flushes, there’s a real drive to maximise production and minimise waste, with a positive outcome for all.

How you can help…

1 2

Buy wonky fruit and veg – beauty is only skin deep!

Make sure you store food correctly and always check packaging for guidance.

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Love your leftovers! Try great new recipes like Zero Waste Potato and Veggie Hash at lovefoodhatewaste.com.

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GIVE ME MORE! Look out for recipes for cherries and strawberries on p29 and p81, or visit tesco.com/realfood

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ways to save Make things easier and save some pennies with these handy tips and offers at the Tesco Baby Event this summer

c¨ ó £ ÉÛã É¢ ÷ Û Ûã ÷ ¨ Û been estimated at a whopping £11,498*, so while it’s tempting to splash out in anticipation of your new arrival, try to stick to the essentials. All-in-one products can be a good way to save on the things you really need, like this hypoallergenic Baby Dove 400ml, £1.50**. It’s a head-to-toe wash that can be used on your baby’s skin and hair.

4

B AT C H - C O O K

Buying and cooking in batches saves time and money in the long run. Go for easy stews, soups and pasta, bulking them out with tinned or frozen veggies. Make sure you have fresh Arla Big Milk 2ltr, £2 (£1/ltr), in the fridge and a spare in the freezer. It’s an everyday essential, enriched with iron, vitamins A and D, and naturally high in calcium.

5 G O F O R VA RI E T Y

3 THINK LOCAL

Your council will have a list of local swimming pools. Many have a warmer ÷ ÔÉÉ» Â É £ ã ó »è » ÛÛÉÂÛ from six weeks old. These Huggies Little Swimmers, Size 5-6, 11-pack, £3*** are a swim essential. They don’t swell on contact with water and have maximum protection leak guards to stop accidents.

t¨  ÷Éè Ûã ã ô «£ É ÷Éè ÷ ó « ã÷ É¢ ã Ûã Û Â ã öãè Û c ÷ £ ¢ÉÉ Û »«¸ Û»« Ûɢ㠢 è«ã pasta and cooked veg. Or give them a spoon and let them try smooth Little Yeos 6 x 45g, £1.50 (25p each) or any 2 for £2.50†, creamy organic fromage frais made with real ¢ è«ã Ôè Û ÂÉ Â Ûè£ Â ÂÉ㨫£ ã« « »

DON’T MISS IT! The Tesco Baby Event runs from 22 July to 13 August in store and online with many more great deals on baby essentials.

*

2GET THE ESSENTIALS

Parks and playgrounds are the best free baby Âã ã «ÂÁ Âã ÷Éè  £ ã /¢ ÷Éè ô Âã ãÉ ã «Â more play time by saving on meal prep, try your little one on a Spaghetti Bolognese Baby Mini Meal Adventure 190g, 95p (50p/100g). Packed with organic veg and tender beef in a tomato sauce, it will help introduce your baby to new textures  óÉè Û

Source: LV= Insurance. **Promotional price available 22 July to 13 August 2019. Normal price £3. ***Other sizes also available. Promotional price available 22 July to 13 August 2019. Normal price £5.25. †Promotional price available 22 July to 13 August 2019. Normal price £1.50

1 E X P L O RE T H E O U T D O O RS


REAL LIVING | FAMILY

Kidsâ&#x20AC;&#x2122; crafts

Make some noise! Keep your kids busy in the holidays making and playing musical instruments

J i n g l e b e l l s, r a i n m a ke r, d r u m , m i n i b a n j o a n d m a r a c a s, p1 1 8

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M A R AC A S You will need 2 empty transparent yogurt or dessert pots (ours are 125ml); strong glue; beads; stickers (optional)

1 Clean and dry the pots thoroughly. 2 Put colourful beads inside 1 pot. Spread glue around the rim of both pots, then stick them together and leave to dry. 3 Decorate with stickers or washi tape if you like.

RAINMAKER You will need empty crisp tube; washi tape; dried rice or small pasta shapes

WORDS EMMA MORTON TURNER PHOTOGRAPHY TOM REGESTER PROP STYLING REBECCA NEE

1 Clean and dry the tube. Wrap lengths of washi tape around the tube to decorate. 2 Put a handful of rice or pasta inside the tube. Stick the lid down with more tape.

JINGLE BELLS

CRAFT TIP If you don’t want to sew the bells onto the tube, thread them onto ribbon and secure to the tube with strong glue

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You will need kitchen roll cardboard tube; paint; large embroidery needle; strong thread; bells

1 Paint the inside of the tube a bright colour, if you like, and leave to dry before painting the outside an alternative shade. 2 Use the needle to make holes along the top edge of the tube. 3 Thread the needle and attach a bell at the top of the tube. Push the needle through to the other side of the tube and attach another bell. Keep going until you have a couple of rows of bells. c« É ã¨ ã¨


REAL LIVING | FAMILY

CRAFT TIP Use a strong glue so the pots don’t separate during an energetic music session!

D RU M You will need a large ring-pull tin can; decorative paper; glue; washi tape; double-sided sticky tape; large and small balloons; elastic bands; stickers or beads to decorate; small sticks or wooden lolly sticks; cotton wool; elastic bands

CRAFT TIP Stretch the elastic bands tight so they make a louder noise MINI BANJO You will need jam jar lid; coloured elastic bands; duct tape; washi tape; £»è 㠻ɻ»÷ Ûã« ¸ É Á ÷ É

1 Clean the jam jar lid; leave to dry. 2 Stretch the elastic bands across the lid like the strings of a banjo. Secure in place with duct tape on 㨠ã Û« É¢ 㨠»« 3 Decorate your stick or emery board with washi tape, then glue over the duct tape, parallel to the Â Û É 㨠ã Û« É¢ 㨠»«

1 Clean and dry the tin. Cut the Ô Ô ãÉ ã Éè 㨠circumference of the tin and glue in place, or stick with washi tape. 2 Cover any sharp edges at the top of the tin with tape, then stick double-sided tape around the outer edge of the tin, over the paper. Cut 㨠ÉããÉÁ É » £ »»ÉÉ  stretch it tight over the open tin until there are no wrinkles. Position it so the tape holds it in place. 3 Place elastic bands around the top of the tin over the balloon. Trim away any excess balloon below the bands. 4 Cover with stickers, tape or beads. 5 To make drumsticks, place cotton wool at the end of a stick and cover with a small balloon with the end cut É ] è «Â Ô» ô«ã¨ Â

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PET PROTECTION Get tough on fleas and ticks this summer

* V ÉÁÉã«É » Ô « :è»÷ ãÉ è£èÛã EÉ Á » ۫£» Ô ¸ Ô « ã ÛÁ »» É£ Á «èÁ É£ & ÉÂ㻫 V»èÛ ÉÂã «ÂÛ Ô É«»  ] Á ã¨ÉÔ Â h< E& sV] &è 㨠«Â¢É Á ã«ÉÂ ó «» » «Â 㨠]V É ¢ ÉÁ É ¨ «Â£ /£ »¨ «Á «Á » , »ã¨ h< >ã Y' Ÿw] h< & ÉÂ㻫 «Û £«Ûã ã Á ¸ É¢ ã¨ É ¨ «Â£ /£ »¨ «Á ' ÉèÔ © É ¨ «Â£ /£ »¨ «Á «Á » , »ã¨ h< >ã »» «£¨ãÛ Û ó V Ÿ hÛ Á « «Â Û ÛÔÉÂÛ« »÷ **]Éè è»» ¨ ã » Parasites & Vectors

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e love being outside in summer. But while you’ll be protected by suncream and insect repellent, have you considered your pet’s health? Flea numbers explode in summer and a single flea can lay 50 eggs a day, meaning an infestation can take hold quickly. ‘Prevention really is better than cure,’ says Geoffrey Guyot, a vet and Frontline brand technical adviser. ‘It can take three months to get rid of fleas, so it’s vital to make sure your pets aren’t bringing them in.’

One in four cats and one in six dogs in the UK has fleas at any given time**

Myth buster You DO have to worry about fleas and ticks in urban areas – they’re just as common as in the countryside. There ARE fleas in winter; they can live on your pet or in your home, so protect against them all year round. Fleas DON’T only live on pets. Eggs, larvae and pupae can infest carpets and upholstered furniture.

WHAT’S THE RISK? Fleas and ticks make your cat or dog uncomfortable but the pests pose bigger risks too. Fleas can transmit tapeworms, and some tick-borne diseases are very serious. Geoffrey says, ‘Ticks transmit Lyme disease and babesiosis, which can be fatal to dogs.’ Frontline Plus not only kills fleas and ticks, it also stops flea eggs from hatching. So make treating your cat and dog with Frontline Plus part of your year-round routine.

Frontline Plus 3-pack for small (2 for £45)*, medium (2 for £45)* or large dogs (£33.95). Frontline Plus 3s for cats (2 for £34)*. Frontline Plus is only available at the Pharmacy counter in store.


FOR YOU | GIVEAWAY

Prize draw

WIN A HOLIDAY You could win an eight-night cruise for two to Bordeaux and the hear t of Spain

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elight in the sights of four culture-rich cities of Spain and France. Tesco magazine has teamed up with Fred. Olsen Cruise Lines to offer one reader the chance to win a fabulous eight-day cruise for two ‘Into The Heart Of Spain & Bordeaux’. Sailing from Southampton on 19 August 2020, Braemar will take you on an adventure. You’ll sail the Gironde and Garonne rivers into Bordeaux, where you’ll explore the UNESCO-listed city centre. In Spain, you’ll embrace the cities

of Santander, Avilés, and La Coruña. After a day of sightseeing, you can relax on board the cruise liner with its restaurants, bars and lounges. The prize includes five-course à la carte dinners, casual breakfasts, lunch buffets and late-night snacks. There’s also entertainment every day. And when you’re ready to retire, you can do so in a refurbished Deluxe Balcony Room. Braemar really is perfect for bringing you closer to the heart of cities across Europe and beyond.

For your chance to win …visit tes.co/ fredolsencruises and enter by 23:55 on 27 August 2019.

The prize draw is open to UK residents aged 18+. Normal exclusions apply. Opens 00:01 on 22 July 2019. Closing date 23:55 on 27 August 2019. Only one entry per household. Internet access required for entry. One winner randomly drawn. Prize is an eight-night Fred. Olsen Cruise Lines ‘Into the Heart of Spain & Bordeaux’ (M2021) cruise, onboard Braemar ship, for two adults (18+). Winner and guest will share a Deluxe Balcony Room. Prize includes meals (five-course à la carte dinners, casual breakfasts, lunch buffets and late-night snacks), onboard entertainment, and port taxes. Prize must be taken on the specified cruise, departing on 19 August 2020 from Southampton port and returning to Southampton port on 27 August 2020. Cruise and dates are non-transferable. Travel to and from Southampton port, drinks, tours/excursions, travel insurance, activities that require payment, personal expenditure, spending money and gratuities are not included. Gratuity of £5 per person, per day will be added to the onboard account, and must be settled at the end of the cruise. Promoter: Tesco Stores Limited, Tesco House, Shire Park, Kestrel Way, Welwyn Garden City, AL7 1GA. Please read the full terms and conditions online at tes.co/fredolsencruises before entering.

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FOOD | WEEKEND

Treat time

Whip up these zesty little tar ts to have with a cuppa or a cocktail

Mini lime meringue tarts Makes 8 Takes 10 mins Cost per serve 61p

Put 100g sweetened condensed milk in a bowl and mix with the zest and juice of 3Ω limes. In a separate bowl, whip 250ml whipping cream until it’s just beginning to form soft peaks. Fold in the milk and lime mixture with a metal spoon or spatula until just combined. Carefully divide between 8 Tesco Finest all-butter pastry tartlets (or 16 mini pastry tartlets) and top with the zest of Ω lime and 1 crushed meringue nest. Each tart contains Energy

1130kJ 276kcal 14%

Fat

Saturates

Sugars

Salt

19g 12g 13g 0.1g 27% 60% 15% 2%

of the reference intake. See page 8. Carbohydrate 23g Protein 3g Fibre 1g

USE IT UP CONDENSED MILK

For easy ice cream, whisk the leftover condensed milk with 400ml double cream and 1 tsp vanilla extract until soft peaks form. Cover with clingfilm; freeze until solid. Sweetened condensed milk 397g, £1.05 (26p/100g)

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TOP TIP If your limes are too hard to squeeze, roll them firmly on the work surface to help release the juice

RECIPE ELLA TARN PHOTOGRAPHY TOM REGESTER FOOD STYLING LUCY JESSOP PROP STYLING OLIVIA WARDLE

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*and animal derivatives © 2019 Mars or Affiliates


Profile for Tesco magazine

Tesco magazine - August 2019