Tesco Magazine December 2025

THE TEAM

EDITORIAL Content director (print) Lauren

Rose-Smith Head of food Elli Donajgrodzki

Deputy food editor Bryony Bowie

Acting deputy food editor Imogen Hope

Senior writer Georgina Crothers Chief sub

editor Jenny Wackett Deputy chief sub

editor Julie Stevens ART Art director

Nina Brennan Home art director

Melanie Robinson-White Senior art editor

Alex Whitfield Art editor Sarah Prescott

Designer Aasawari Bapat Kale

CREATIVE SOLUTIONS Senior commercial

content editor Victoria Boland

CONTENT AND PUBLISHING

Group managing editor Kate Best

Senior account director Tracy Saville

Senior account manager Lucy May

PRODUCTION Production director

Vanessa Salter Production manager

Deborah Homden

WITH THANKS TO Nina Christopher, Rachel Linstead, Laura McFarlane, Maxine McCaghy, Faye McKinnon, Natalia Suta

CEDAR COMMUNICATIONS

CEO Clare Broadbent Global transformation and development director

Christina da Silva Group business director

Kate McLeod Group operations director

Georgina Williams Managing director

Jessica Haigh Group content director

Rachael Ashley Group creative director

Aileen O’Donnell Financial director

Jane Moffett

TESCO

Head of content Daniel Porter

Publishing, partnerships and content manager Gabriella Bernardelle Publishing assistant Oliver Rose Publishing assistant

Lottie Smetham Social media and content manager Alexandra Plant Social media and influencer executive Lizzie Eley

Social media and influencer executive

Annabelle Lognon

DUNNHUMBY LTD

Senior campaign manager Sandy Bruce Campaign management associate

Jaipreet Mann

For all advertising enquiries, email media.requests@dunnhumby.com

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A real Merry Christmas

auren Rose-Smith,

Content director (print)

SANTA’S SQUAD

JAMIE ROBINSON

Tesco executive chef, product development, p9

LUCINDA

Makeup artist, loves to volunteer over Christmas, p16

JADE GREENHALGH

Food blogger, on next-level party food, p53

ANGELA ROMEO

Food writer and stylist, wows with desserts, p61

One of our family Christmas traditions is ‘the gift that keeps on giving’ – a suitably rubbish or unwanted present that gets re-wrapped (badly) and re-gifted every year. An egg slicer has been doing the rounds for five years now. While I pride myself on my thoughtful gifting, this tradition is a reminder of the fun bits that really make Christmas. So yes, aim for roasties with the loudest crunch, p39, and trifle that would make your nan proud, p66, but don’t overlook the joy in eating elbow-to-elbow off mis-matched plates, and never quite staying awake for the film. Whatever makes your Christmas, have a wonderful time.

COVER RECIPE Chocolate cherry roulade with miso caramel, p62

RECIPE Angela Romeo

PHOTOGRAPHY Gareth Morgans

FOOD STYLING Mima Sinclair

PROP STYLING Jenny Iggleden

Tesco magazine is published 11 times a year for Tesco by Cedar Communications Ltd. ISSN 2634-0720. All magazine enquiries should be addressed to Cedar Communications Ltd. Cedar believes in the highest standards in journalistic integrity. Please email karen.huxley@ omc.com with any comments or complaints. Tesco magazine does not accept unsolicited contributions. Editorial opinions expressed in this magazine are not necessarily those of Tesco or Cedar, and the companies do not accept responsibility for the advertising contents. All products subject to availability in selected stores while stocks last. All prices and information correct at time of going to press but subject to change. Due to ongoing uncertainty, prices and availability may be more susceptible to change than usual. Prices quoted exclude Express stores, ROI, NI and IOM. Online prices may vary from those in store, and delivery charges apply. In certain circumstances it may be necessary to withdraw products without prior notice. Alcohol available to over-18s only. Alcohol prices may vary in Scotland and Wales due to Minimum Unit Price legislation.

CRANBERRY MARTINI

CHARCUTERIE & CHEESE CUPS

PEAR, STILTON & CANDIED WALNUT BRUSCHETTA

HAZELNUT MERINGUES WITH HOT CHOCOLATE SAUCE

Your December recipes

SMALL PLATES & SIDES

Please always check labels carefully to ensure ingredients meet your dietary requirements, especially if you have an allergy. Our symbols are based on the ingredients listed on the packaging only. Please always check for allergen information such as ‘may contain’ messages. Ingredients are subject to change after going to press.

Vegetarian (free from meat and fish)

Vegan (free from animalderived products)

MAIN MEALS

Charred

SWEET TREATS & DRINKS

Dairy free (free from milkderived products)

Gluten free

Can be frozen for up to 3 months. Wrap appropriately. Defrost and heat thoroughly before eating. Never refreeze food that has already been frozen.

Ingredients used are from Tesco’s core range, unless otherwise stated. We use medium free-range eggs, semi-skimmed milk, unsalted butter and unwaxed fruit. Ingredients marked ‘optional’ are not included in the cost per serve, reference intakes or dietary symbols. Tesco magazine is not responsible for any recipes included on advertisements.

Reference intakes are printed below recipes. Find out more at realfood.tesco.com/curatedlist/ what-is-healthy.html. Our recipes should be eaten as part of a balanced diet and healthy lifestyle. All nutritional information is checked by a qualified nutritionist. We regret that we are unable to respond to individual nutritional queries.

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

Alcohol For more information about responsible drinking, visit

*For clinically proven relief in 14 days. †IPSOS, 2025. To verify: mystory.gb@haleon.com Terms and conditions apply. To qualify, present your Clubcard/app at the time of purchase. Subject to availability. See shelf edge for details. Trade marks are owned by or licensed to the Haleon group of companies. PM-GB-SENO-25-00204

TRENDING NICE ’N’ SWICY

‘A drizzle of hot maple glaze takes burrata to new heights’

These pages are full of exciting new items. Look out for the ‘New’ logos on packaging in store to discover more additions.

‘Step aside hot honey, there’s a new sweet and spicy – or ‘swicy’ – twist in town. Rich, sweet maple syrup oozes wintry vibes and is no longer reserved just for pancakes. Here it’s infused with spicy pepper to create a hot maple glaze for a creamy burrata. Crowned with pistachios, it’s the ultimate trendy sharing dish to serve as a festive starter and earn you top hosting marks.’

Tesco executive chef, product development

MIE ROBINSON

Tesco Finest Sharing Burrata with a Hot Maple Glaze & Pistachio Pieces 195g, £5.50 (£2.82/100g)

SHARE THE LOVE

These on-trend treats are glutenfree and generously studded with Belgian dark chocolate chunks and crunchy pistachio pieces. Tesco Finest Free From Belgian Dark Chocolate & Pistachio Cookies 150g, £2.70 (£1.80/100g)

BOTTLED BRILLIANCE

Need a last-minute gift? The Tesco Finest range of wines is sure to impress, with something for everyone. These two are absolute crackers: Tesco Finest Vintage Grand Cru Champagne, £32; Tesco Finest Viñas Del Rey Albariño, £12.

Find bottles to gift for every budget in the Tesco Finest wine range

GO NUTS

The only thing that’s as essential as Christmas telly is the nibbles that go with it. Snack on Tesco Finest Maple & Dark Chocolate Nut Selection 150g, £2.90 (£1.93/100g), and Tesco Finest Winter Spiced Nut Selection 150g, £2.90 (£1.93/100g), in between rounds of roast dinner.

CHERRY PICKED

Try Tesco Finest Free From Dark Chocolate & Cherry Festive Wreath 75g, £4.50 (£6/100g), for chocolate everyone can enjoy or as a luxe stocking filler.

GRAZE LIKE YOU MEAN IT

Want to wow guests this Christmas? Try this easy-to-assemble Tesco Finest Alpine-Inspired Grazing Platter 572g, £20 (£3.50/100g)

It pairs Italian-style meats with crunchy cornichons and a rich Gruyère & Emmental baking cheese with a honey & rosemary drizzle and a crusty sourdough baguette.

A FESTIVE RAINBOW

This Christmas, it’s easy to make better choices when you shop thanks to these roast dinner veggie essentials. A portion of carrots, parsnips and red cabbage each make up 1 of your 5-a-day, adding plenty of colour to your plate and helping you eat the rainbow.

Red cabbage, 79p each

Carrots 1kg, 69p (7p/100g)

Parsnips 500g, 74p (15p/100g)

EASY APPETISERS

Pull together a tasty spread with these frozen party food favourites, from classic vol-au-vents to Indian fusion Bombay potato toasties. Cook only as many of each as you want, for lots of variety without any wastage.

6 Mini Bombay Potato Toasties 200g , £3 (£1.50/100g)

…with The Café’s Festive Collection. Feast on iconic specials like the Brie & Cranberry Toastie, or try a Boxing Day Curry Roll (you can of course enjoy this before Christmas!). You’ll still find The Café classics like the Big Breakfast, served all day, and a wide range of drinks and snacks. Just the thing to power up ahead of your shop, or to treat yourself with afterwards.

8 Mini Prawn Cocktail Vol-au-Vents in Thermidor Sauce 168g , £3 (£1.79/100g)

10 Thai Inspired Vegetable Money Bags 200g , £2.50 (£1.25/100g)

SHOP AHEAD

SH

Pop these Christmas dinner mains in your trolley to keep in the freezer, ready for the big day. Tesco Finest Free Range Bronze Whole Turkey

3.2-4.8kg , £30 (£9.38/kg dr wt); Tesco Finest Roasted

Butternut Squash Wellington 485g, £7.50 (£1.55/100g)

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

BOXING DAY

CURRY ROLL

*After line drying and storage

HEROES LOCAL

Meet the special people using their time and talent to help their community over the festive season

* All money donated by customers through the fareshare.donr.com/tesco page will be split equally between FareShare, a registered charity in England and Wales (1100051) and Scotland (SC052672), and Trussell, the operating name of The Trussell Trust, a registered charity in England & Wales (1110522) and Scotland (SC044246)

Amanda, community champion at Tesco

New Milton Superstore

‘I feel very proud to support FareShare charity groups and other charities through our Tesco store,’ says Amanda, who stepped into the role of group community champion six years ago. Tesco New

‘The more I become involved, the more I feel part of something bigger’

Milton Superstore is a charity partner with FareShare, which supports thousands of frontline food bank charities in communities across the UK.

Leading up to Christmas, Amanda spends time visiting and communicating with the FareShare Southern Central Regional Centre, finding out what their most-needed items are. As well as informing as many customers as she can

‘The feeling of helping my community at Christmas is beyond anything I could ever describe in words’

about the Winter Food Collection in November, she makes sure the pre-packaged donation bags are reasonably priced, so people feel they can contribute even if they don’t have a lot themselves.

‘I also help package Christmas treat bags at a local food bank supported by FareShare,’ she says. ‘Everyone deserves a pick-me-up at Christmas, whether it’s a packet of biscuits or jelly and custard. Just because people are struggling to put Christmas dinner together, doesn’t mean they should go without a treat.’

Amanda also runs a Christmas toy collection in the store every year. She says, ‘It’s incredible the number of donations we get.’ She adds, ‘It’s a lovely and humbling place to work at Christmas –our customers are so generous and we’re very lucky. I love my job. The more I become involved in the community, the more I feel whole and part of something bigger.’

‘Tesco is a lovely place to work at Christmas – our customers are so generous and we’re very lucky’

Madison, community champion at Tesco Southwark Superstore, London Madison became a Tesco community champion aged 19, while studying, becoming the link between the store and her local community. As part of her role she works with her local Trussell food bank. ‘At Christmas, we really drive food donations. More people than ever are seeking food support, and there’s a particular need at this time,’ says Madison. Whether it’s encouraging customers to donate and handing out shopping lists of the most in-demand products, packing pre-filled donation bags, or going to the food bank to hand out packages, Madison is at the heart of helping Southwark Superstore support its local food bank. ‘At the food bank they put on Christmas music and have an open box of chocolates for people to help themselves to,’

she says. ‘It creates a real sense of community and spreads joy.’

It’s not just the food bank to which Madison dedicates her time. She’s also supported her local senior community in a range of activities, from helping at a Christmas card-making session and serving food at a festive street party, to donating Tesco biscuits and writing Christmas cards to make up hampers for 80 families that live in Southwark. Today, Madison still works as a community champion at Tesco, alongside a full-time role in fundraising. ‘I couldn’t leave my community role at Tesco; it means so much to me, especially at Christmas,’ she says. ‘The feeling is so incredibly joyous and beyond anything I could ever describe.’

YOUR STORIES

Here’s what Tesco mag readers have been doing to support their local community

Nicky, dementia services coordinator at Link Age Southwark Support services often close over Christmas, leaving elderly and vulnerable people alone at a time of year that is about togetherness. That’s why Nicky, with her fellow ‘Christmas elves’, volunteers during the festive period for charity Link Age Southwark in London. ‘The community comes together to make this time special for older people,’ she says. ‘The East Dulwich Tavern offers a free Christmas meal for our older people, and children at the local primary school make them present boxes of biscuits, smellies,

‘Christmas can be lonely, but at the day centre, people can feel part of a community without judgment’

Lucinda, makeup artist, London Lucinda spends Christmas Eve and Boxing Day at a day centre for homelessness charity Crisis. ‘I give manicures and hand massages,’ she says. ‘Hairdressers also volunteer, so I help by washing the guests’ hair. A lot of them won’t realise they haven’t had anyone touch or hold their hand for months, so it’s an opportunity for normality when they are lacking connection. Christmas can be lonely, but at the centre people can feel part of a community without judgment.’

‘The idea is to get together to create an enjoyable event and show these people they are not alone’

gloves and scarves.’ Nicky even offers lifts to and from the lunch to ensure everyone can join in, and drops off the gift boxes. ‘It’s such a little ask for me –I have a car and an hour to spare, and for them it means the world,’ she says. ‘We get to chat and connect, which is part of what Christmas is all about.’

Roz, charity shop volunteer, from Clacton-on-Sea, Essex Traditions are a big part of Christmas, whether it’s the whole family wearing matching PJs or enjoying a countryside walk on Boxing Day. For Roz, it’s coming together with people of all ages in her town on Christmas Day to swim in the sea. The event portrays incredible community spirit at a time of year when many people need it most. ‘It shows Clacton at its best and every year more people join in. Everyone is in good spirits and lots of us start off in fancy dress,’ says Roz, whose costume of choice is an elf. While some raise money for charity, for many it’s simply a way to connect and just have fun together as a community.

‘We’re there for children who’ve not experienced what this holiday is about: togetherness’

Kevin, household manager at The Mulberry Bush

There’s lots to look forward to as a kid at Christmas, but not every child has the opportunity to enjoy a happy and safe festive season. For Kevin, this is something he spends his Christmases trying to change. As household manager at The Mulberry Bush, a specialist residential school for troubled and traumatised children in Oxfordshire, Kevin aims to make Christmas a positive experience for the residents. ‘On Christmas Eve we put up stockings with the children, then they get into their pyjamas, drink hot chocolate and we’ll read them The Night Before Christmas,’ says Kevin. ‘Maintaining a structure, like having breakfast and making the bed, gives consistency and predictability on what is already an emotive day.’ Present opening is part of the fun too. The children are encouraged to write to Father Christmas, but staff will also come up with surprises.

‘The community sea swim shows Clacton at its best’

‘We want the children to have some ownership of what Christmas means to them,’ says Kevin. ‘We can be there for those kids who may not have experienced what this holiday is about: togetherness. We spend time with them so they feel loved, cared for and wanted.’

Give them the excitement of choosing a book, as well as the fun of reading it.

Available from bookshops, supermarkets and online.

Richie

COOK ONCE, EAT TWICE

Make seasonal root veg the hero in these clever, double-duty recipes

Dinner tonight...

Dinner tonight

WINTER RATATOUILLE

Serves 4

Takes 1 hr 10 mins

Cost per serve £1.11

EASY SWAP Use parsley instead of basil and switch the potato gnocchi for pasta or rice if you prefer.

2 parsnips, scrubbed and cut into 1-2cm dice

1 swede, scrubbed and cut into 1-2cm dice

2 red onions, chopped into wedges

600g sweet potato, diced into 1-2cm pieces

6 garlic cloves, unpeeled

2 tbsp olive oil

1kg passata

1 tbsp balsamic vinegar

15g fresh basil, torn or chopped

400g pack potato gnocchi

25g grated pecorino

1 Preheat the oven to gas 6, 200°C, fan 180°C. Divide the parsnips, swede, onions, sweet potato and garlic between 2 roasting trays. Add the oil and season, then mix well, arranging in a single layer in each tray. Bake for 40 mins until golden.

2 Squeeze the garlic cloves out of their skins, then gently crush and add back into the roasting trays. Divide the passata and vinegar between the 2 trays. Add half the basil, then cook for a further 10-15 mins until the veg are cooked through and the sauce has thickened slightly. Reserve 1 tray (950g) of the ratatouille for the baked eggs (right), and keep covered in the fridge for up to 2 days.

3 Meanwhile, cook the gnocchi to pack instructions, then drain. Mix with the remaining ratatouille, then serve topped with grated pecorino and the remaining basil leaves. Each serving contains

Dinner tomorrow

ONE-TRAY

BAKED EGGS

Serves 4

Takes 35 mins

Cost per serve £1.33

950g leftover ratatouille

2½ tbsp harissa paste

15g fresh coriander leaves, chopped 4 eggs

100g reduced-fat salad cheese, crumbled 4 pittas, toasted and cut into strips

1 Preheat the oven to gas 5, 190°C, fan 170°C. Stir the ratatouille, harissa paste and half the coriander together. Pour into a baking tin or dish and bake for 10-15 mins until piping hot and bubbling.

2 Make 4 holes in the ratatouille and break an egg into each. Scatter over the cheese and cook for 15 mins until the egg whites have set. Serve with the remaining coriander and toasted pittas.

When you holiday at a Sandals adults-only, all-inclusive resort, you can do as much, or as little, as you like. Relax on sun-kissed shores, share laughter over island-inspired cuisine at up to 16 restaurants, or try an exciting new water sport. Beyond the beach, our vibrant, culture-rich islands await your discovery. We've been bringing you award-winning Caribbean holidays for over 40 years, so you can relax knowing everything is taken care of. All that’s left for you to do is sit back and savour every moment.

BRUSSELS SPROUTS

FIELD TO FORK

Merry and bright recipes for these seasonal favourites

PICK OF THE CROP

‘Our deep, fertile soils allow the sprouts to grow evenly, creating the ideal firm texture, bright green colour and sweet, nutty flavour.’

Philip Rayns, farms director, ESG Drysdale, Scotland

PECORINO SPROUTS

Serves 6 Takes 15 mins

Cost per serving

£1.07

Melt 35g butter in a frying pan over a medium heat. Add 4g fresh thyme leaves (reserving 1 tbsp) and fry for 1 min until crispy. Add 600g trimmed and finely sliced peeled Brussels sprouts, stir through the thyme butter and fry for 6-7 mins until lightly golden and cooked, stirring occasionally. Add a splash of water. Once bubbling, remove from the

heat, add 60g finely grated pecorino (reserving a handful) and ¼ tsp coarsely ground black pepper, tossing together for 2 mins until the cheese has melted. Squeeze over the juice of ½ a lemon. Top with the reserved pecorino and thyme leaves to serve. Each serving contains

CHARRED SPROUT

CAESAR SALAD

Serves 6

Takes 25 mins

Cost per serve £1.91

USE IT UP Use leftover cooked sprouts here, if you prefer – simply reheat in the oven until golden and crisp, then continue from step 2.

600g peeled Brussels sprouts, trimmed,

400g cut in half,

200g fnely shredded

1 tbsp olive oil

1½ tbsp goose fat

3 slices sourdough bread, torn into chunks

1 small garlic clove, crushed

4 anchovy fllets in olive oil, drained and fnely chopped

1 lemon, juiced

70g Parmesan, 50g fnely grated, 20g peeled into shavings

1 tsp Worcestershire sauce

50g light mayonnaise

50g natural yogurt

150g red cabbage, fnely sliced

600g leftover roasted turkey, beef or ham

1 Preheat the oven to gas 6, 200°C, fan 180°C. Toss the halved sprouts with the oil on a baking tray. Season and roast for 15 mins until golden and crisp.

2 Meanwhile, melt the goose fat on a baking tray in the oven for 1 min, then add the bread and toss to coat. Bake for 10-12 mins until golden and crunchy.

3 Meanwhile, make the dressing by mixing the garlic, anchovies, lemon juice, grated Parmesan and Worcestershire sauce. Spoon in the mayo and yogurt and whisk together. Add the red cabbage, cooked meat, shredded sprouts and croutons to the dressing and toss until evenly coated. Arrange on a serving platter. Top with the roasted sprouts and Parmesan shavings to serve.

Each serving contains of the reference intake. See page 7. Carbohydrate

A Toast To British Taste

Honoured to hold a Royal Warrant in recognition of our supply to the household of HM The King

WALNUTS

PEAR, STILTON & CANDIED WALNUT

BRUSCHETTA

Makes 8 Takes 25 mins

Cost per bruschetta 89p

100g shelled walnuts

30g caster sugar

2 fresh thyme sprigs, leaves picked

2 tbsp clear honey

40g butter

2 ripe but firm pears, cored and each cut into 8 wedges

8 slices Tesco Finest stonebaked ciabatta or 4 slices white sourdough loaf, halved

½ orange, juiced

1 tbsp red wine vinegar

2 tbsp extra-virgin olive oil

50g watercress, any woody stems removed

80g vegetarian Stilton, crumbled

1 Line a baking tray with baking paper. Heat a frying pan over a medium heat and add the walnuts, sugar, thyme leaves, 1 tbsp honey and 20g butter with a pinch of salt. Stir to combine, cook for 4-5 mins, stirring often until the butter and sugar have melted and the nuts are beginning to caramelise. Tip onto the lined tray to cool.

2 Wipe the pan clean and melt the remaining butter over a medium-high heat. Add the pear wedges and the remaining honey to the pan and cook the pears for 5-6 mins, turning regularly, until golden on all sides. Toast the bread.

3 To make the dressing, whisk together the orange juice, vinegar and oil. Season to taste. Dress the watercress and charred pears with the dressing.

4 Top the toasts with the pear salad, then sprinkle over the Stilton. Chop up the candied walnuts and sprinkle over the bruschetta. Drizzle over any remaining dressing to serve.

bruschetta contains

E as yChristmasDay starter

Three ingredient edible gift

PICK OF THE CROP

‘Our walnuts are known for their sweet and mild taste, which makes them highly versatile for both sweet and savoury foods.’

Aylin Vatansever, food technologist, Besana UK

WALNUT BRITTLE

Makes 300g (4 x 75g portions) Takes 10 mins plus cooling Cost per portion 46p

Line a baking tray with baking paper. Heat a frying pan over a medium-high heat. Sprinkle in 200g caster sugar. Melt for 4-5 mins until a dark amber-coloured caramel forms, swirling the pan often but not stirring. Remove from the heat, add 100g shelled walnuts and swirl the pan again to coat the nuts in the caramel. Carefully pour the walnut caramel onto

the lined baking tray, sprinkle over a pinch of sea salt and set aside until completely cool. Once cool, slice the brittle into shards. Store in an airtight container in a cool place for up to 2 weeks.

Each

SHAKE IT UP

Make a batch of this Martini to keep in the freezer for cocktails in a flash

MAKE IT AT HOME

To serve 6, pour 250ml vodka, 15ml sweet red vermouth, 1 tbsp cranberry sauce and a few drops of Angostura bitters into a blender. Blitz until smooth, then strain through a sieve lined with cofee filter paper and transfer to a clean, freezer-safe glass bottle, leaving about 2.5cm space at the top. Store in the freezer for 2-3 hrs or up to 3 days, thawing for a few mins, if needed, to let any ice crystals melt. Serve in chilled glasses with fresh or frozen cranberries

BURFORD BUFF IS IN TOWN

Try our delicious addition to the Clarence Court family.

With its beautiful light brown shell and plump, sunshine yellow yolk, the Burford Buff brings the exceptional to your everyday.

NEXT-LEVEL FEASTS

‘Sleigh’ your festive menu with these cheffy tips and tricks. Cue the oohs and aahs…

Sugar & spice brined turkey p34

The crispiest roasties, the most succulent turkey and a bread sauce that’s sure to be a festive favourite. If you’re looking to cook a spectacular Christmas roast, fear not! We’ve got all the tricks to take the pressure off.

Adrybrinethat’sbrushedoffbefore smothering a herby brown butter under the turkeyskinmakesforjuicy,moreflavourful meat. Despite being a new skill to learn, it’s not too tricky to achieve.

SUGAR & SPICE

BRINED TURKEY

Serves 10-12, or 8 with leftovers

Takes 4 hrs 40 mins plus at least 24 hrs

brining and chilling

Cost per serve £2.89

COOK’S TIP To make this alcohol-free, simply swap the marsala wine for 150ml water.

5kg whole turkey, giblets removed

120g butter

2 large garlic cloves, skin-on, roughly crushed with the flatsideofaknife

15gfreshrosemary, needles picked and finelychoppedfrom 2 sprigs

15gfreshsage,halfthe leaves picked and finelychopped

15gfreshthyme,half the leaves picked

2 onions, skin on and quartered

3 large celery sticks, chopped

2 large carrots, chopped

150ml marsala or sweet sherry

400-500ml Tesco Finest freshchickenstock

4tbspplainflour

For the dry brine

3 tbsp coarse sea salt

2 tbsp light brown softsugar

2freshrosemarysprigs, needles picked and finelychopped

3freshthymesprigs, leaves picked

1bayleaf,crunchedup

2 whole cloves

½ star anise ½ tsp ground cinnamon

1 orange, zested, saving the remaining orange forcookingtheturkey

1 In a food processor or using a pestle and mortar, blitz all the brine ingredients with a grind of black pepper together until it resembles sand. Place the turkey in a deep roasting tray, slightly larger than the bird. With the back of a dessertspoon, carefully loosen the skin away from the breast, thigh and leg meat, taking care not to tear the skin. Rub the brine all over and under the skin and in the cavity until evenly coated (pic 1). Leave loosely covered with clingfilm in the fridge for 24-48 hrs. Once brined, pat the outside dry with kitchen paper, wiping away any patches of excess brine.

2 Melt the butter with the garlic in a saucepan over a medium heat. Continue to cook for 1-2 mins until the white milk solids sink to the bottom of the pan and start to turn golden (pic 2). Remove from the heat, pour into a bowl, discarding the garlic, and chill in the fridge covered with clingfilm for 3-4 hrs until a firm, but spreadable consistency.

Mix the finely chopped rosemary, sage and thyme leaves into the butter until evenly combined.

3 Remove the turkey from the fridge 1 hr before you’re ready to roast. Preheat the oven to gas 5, 190°C, fan 170°C. Smooth the set herb butter under the turkey skin, directly onto the brined turkey meat. Quarter the zested orange (from the brine) and add to the turkey’s cavity with 1 quartered onion and half the remaining herbs. Place the remaining herbs and the veg around the turkey, then pour over the marsala wine and 500ml water. Tie the legs together using butcher’s string at the top of the drumstick (pic 3). Cover the tray with a tent of foil and roast for 20 mins per kg, plus 105 mins (for 5-9kg turkeys; for an unstuffed 5kg turkey, roast for around 3 hrs 25 mins). Uncover for the final 40 mins of cooking, and cook until the juices run clear when a skewer is inserted into the thickest part of the thigh (if they have a pink hue, roast for a further 10 mins before re-testing), or it reaches 75°C on a meat thermometer. Re-cover with foil if the turkey starts to colour too much.

4 Once cooked, re-cover the turkey with foil and rest for 30-45 mins to tenderise the meat and allow it to retain its juices. Transfer to a platter.

5 While the bird is resting, scrape the contents of the roasting tray into a pan (pic 4). Drain the cooking juices into a jug and top up with enough stock to make 900ml liquid. Sprinkle the flour into the pan and whisk over a medium heat until the flour has been incorporated. Gradually, whisk in the stock and simmer for 10 mins until you have a glossy gravy. Strain through a sieve into a serving jug and serve with the turkey.

Each serving (12) contains

Fresh Style, Same Quality

Filippo Berio has had a label redesign to bring a fresh stylish feel, while staying true to the heritage you know and love.

What’s New?

A refined portrait of our founder, bolder logo, premium decoration, and updated colours make our packaging stand out while reflecting the quality inside every bottle.

Add a touch of style to your kitchen – discover the new look today and enjoy the same great taste!

CRISPY ROASTIE 101

• Give par-boiled potatoes a good shake to help fluff them up.

• Make sure they have time to steam-dry before roasting.

• Goose fat gives the ultimate crunch, but use vegetable oil for a veggie option.

• Don’t overcrowd your baking tray –you want the potatoes to roast, not steam.

Herby triplecooked roasties p39

HERBY TRIPLECOOKED ROASTIES

Serves 6

Takes 1 hr 30 mins

Cost per serve 63p

FREEZE IT Freeze the par-roasted potatoes in a single layer on a baking tray until solid, then transfer to an airtight container and freeze for up to 3 months. Cook straight from frozen, adding 8 mins extra to the final cooking time.

1.25kg Maris Piper potatoes, peeled and cut into 6cm chunks

4 tbsp goose fat or vegetable oil

1 head garlic, halved horizontally

4 bay leaves

3 fresh rosemary sprigs, needles picked and fnely chopped

6 fresh thyme sprigs, leaves picked

1 tbsp olive oil

3 fresh sage sprigs, leaves picked

1 Preheat the oven to gas 7, 220°C, fan 200°C. Submerge the potatoes in a pan of cold water, bring to the boil and cook for 6-8 mins until the edges are just starting to soften. Drain, then return to the pan and leave to steam-dry for 2 mins before topping with a lid and vigorously shaking the pan to create fluffy, uneven edges. Stream-dry for another 5 mins.

2 Preheat the goose fat, garlic, cut-sides down, and bay in a roasting tray for 5 mins until piping hot, then carefully remove the bay. Add the potatoes, turning them in the fat, then roast for 30-35 mins, turning every 10 mins, until evenly golden and crisp. Remove from the oven and carefully place the potatoes on a wire rack and leave to cool fully. The potatoes can be frozen at this stage (see tip), or stored in the fridge for up to 2 days.

3 When you’re ready to serve, preheat the oven to gas 6, 200°C, fan 180°C. Roast the potatoes on a baking tray for 20-25 mins until piping hot and crisp, tossing the rosemary and thyme through for the final 10 mins of cooking.

4 Heat the olive oil in a frying pan over a medium heat and fry the sage leaves for 2-3 mins until crisp, then move onto a plate lined with kitchen paper. Serve on top of the roast potatoes. Each serving contains

DEVILS ON HORSEBACK STUFFING

Makes 12 Takes 55 mins

Cost per ball 51p

FREEZE IT Freeze the uncooked stuffing in an airtight container for up to 3 months. Defrost overnight in the fridge and cook as per step 3.

2 tbsp olive oil

6 shallots, fnely chopped

4 fresh thyme sprigs, leaves picked

2 fresh rosemary sprigs, needles picked and fnely chopped

350g pack Tesco Finest pork sausagemeat

50g fresh breadcrumbs

6 medjool dates, destoned and chopped

12 large fresh sage leaves

6 smoked streaky bacon rashers, halved lengthways

1 Preheat the oven to gas 6, 200°C, fan 180°C. Heat 1 tbsp oil in a saucepan and fry the shallots, thyme and rosemary for 10 mins until softened. Set aside to cool slightly.

2 In a bowl, mix the sausagemeat, breadcrumbs, dates and herby shallots together until you have a soft, sticky consistency and the dates are evenly distributed. Shape into 12 even-sized balls, roughly 40g each, and place on a baking tray. Place a sage leaf on top of each stuffing ball, then wrap each one in a rasher of bacon.

3 Drizzle the stuffing balls with the remaining oil and roast for 25-30 mins, draining off and discarding any roasting juices halfway through cooking, until golden and cooked through.

Each

TIPS FOR A TERRIFIC TART

• Caramelising the onions is key, so take your time.

• Make sure the veg is tightly packed for visual impact. The right size pan will make all the difference here.

• Cut a steam hole in the pastry so you don’t end up with a soggy bottom!

• Flip the tart out with confidence (let it cool down a bit first though).

Three onion & cheese tarte tatin p42

THREE ONION & CHEESE

TARTE TATIN

Serves 6

Takes 1 hr

Cost per serve 62p

CLEVER SWAP To make this dish vegan, swap the butter for 1 tbsp oil and substitute the Stilton for a vegan cheese, or omit entirely.

GET AHEAD Make up to 3 days ahead, store in an airtight container in the fridge and reheat in a preheated oven at gas 6, 200°C, fan 180°C, on a baking

tray for 8-10 mins until crisp and piping hot.

320g pack ready-rolled puff pastry

15g butter

2 small red onions, cut into 2cm rounds

1 leek, cut into 2cm rounds

10 shallots, trimmed and peeled

3 tbsp light brown soft sugar

4 fresh thyme sprigs, leaves picked

1 tbsp balsamic vinegar

40g vegetarian blue Stilton, crumbled

1 Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry and, using a plate 23cm in diameter as a template, cut out a circle of pastry. Chill in the fridge until needed, saving the trimmings for another occasion.

2 Melt the butter in a shallow, ovenproof frying pan with a 20cm base over a medium heat. Add the onions, leek and shallots, trimmed-side down, and cook for 7-8 mins until lightly caramelised. Turn the vegetables over, arranging in a tightly-packed single layer, then sprinkle over the sugar, thyme (saving a few leaves to garnish) and balsamic vinegar and cook for 5-6 mins until the sugar is bubbling. Carefully drape the pastry over the vegetables and use the back of a dessertspoon to tuck it in around the edges of the pan. Cut a 1cm cross into the middle for a steam hole and bake for 30-35 mins until the pastry is evenly golden, crisp and risen.

3 Once baked, cool in the pan for 2 mins, then place a baking tray larger than the pan over the tart and carefully, but confidently, fip out onto the tray. Top with the Stilton, then bake for 1-2 mins until melted before sliding onto a serving plate and garnishing with a grind of black pepper and the reserved thyme leaves.

Each

FOCACCIA BREAD SAUCE

Serves 6

Takes 30 mins plus infusing Cost per serve 56p

GET AHEAD Make up to 3 days ahead and store in an airtight container in the fridge, or in the freezer for up to 3 months. Defrost and reheat in a pan until piping hot, adding a splash of milk to loosen.

500ml milk, plus extra

1 onion, quartered

¼ tsp ground nutmeg, plus a pinch

2 fresh rosemary sprigs

1 large garlic clove, roughly crushed with the flat side of a knife

1 bay leaf

6 peppercorns

135g pack Tesco Finest plain focaccia, torn into 3cm chunks

3 fresh thyme sprigs, leaves picked

20g butter

1 Preheat the oven to gas ½, 130°C, fan 110°C. Heat the milk, onion, nutmeg, rosemary sprigs, garlic, bay and peppercorns in a saucepan over a medium heat until a wisp of steam appears. Remove from the heat to infuse for at least 20 mins or up to 90 mins. Strain into a jug, then return to the pan.

2 Meanwhile, bake the bread in a single layer on a baking tray for 10 mins until dry to the touch.

3 Add the bread and thyme to the pan and cook over a low-medium heat for 12-15 mins, stirring occasionally, until the bread has broken down. Add a splash more milk if needed. Remove from the heat, stir through half the butter, then spoon into a bowl; top with the remaining butter, a pinch of nutmeg and a crack of black pepper.

Each serving contains

of the reference intake. See page 7. Carbohydrate 17g Protein 5g Fibre 1g Source of protein; source of vitamin B12

BEETROOT & ORANGE CARPACCIO WITH BURRATA

Serves 4 Takes 20 mins

Scatter a 60g pack rocket over a serving platter. Drain and thinly slice a 500g pack cooked beetroot and ½ x 180g pack Tesco Finest sweet & fiery beetroot and arrange on top of the rocket. Peel, trim and thinly slice 2 oranges and add to the platter. Drain a 250g pack Tesco Finest burrata and arrange over the beetroot and oranges, then drizzle with 2 tbsp olive oil and 1 tbsp balsamic vinegar; season. Toast 10g coarsely chopped walnuts and scatter over the platter; garnish with a few fresh basil leaves. Serve as part of a sharing table.

Each serving contains

Let us help you plan

Christmas

Create your ultimate dinner with the easy-to-use Festive Menu Planner

• SELECT your budget and dietary needs

• CHOOSE your recipes

• MIX AND MATCH with products from Festive Food to Order*

• SHARE your menu with family and friends

PASS THE PORT

Bold, brilliant and made for winter feasting, there’s a reason fortified wines are the secret stars of Christmas

Few drinks feel as classic at Christmas time as a glass of port or sherry. Both fall into the family of fortified wines, where grape spirit is added during fermentation to enhance flavour and structure.

Port hails from Portugal’s Douro Valley and comes in two main styles: ruby, which is bottled young to keep its bold berry fruit, and tawny, which is aged for years in oak barrels to develop nutty, caramelised notes. Sherry is made in Spain’s Jerez region and comes in a spectrum of styles, from bone-dry fino and manzanilla to lusciously sweet Pedro Ximénez (PX), a sherry that’s rich in the flavours of raisins and figs.

PAIR EXCELLENCE

The versatility of fortified wines is why they’re such a good fit for the festive season and beyond. They cosy up perfectly with Christmas pudding or a wedge of blue cheese - but the possibilities stretch well beyond the obvious.

‘Try ruby port with a rich lamb stew, or pour some PX sherry over ice cream,’ suggests Kevin Meehan, Tesco product development manager. For something lighter, Kevin recommends a Porto Tonico – white port topped with tonic, ice, lemon and a sprig of mint: ‘It’s one of the most zingy drinks around, and half the alcohol of a gin and tonic!’

A host of awards is also helping to extend the popularity of fortified

wines beyond the festive season.

A stand-out example is Tesco Finest 10-Year-Old Tawny Port, which won the Great Value Champion Trophy at the International Wine Challenge this year. It’s a bottle Kevin is particularly proud of. ‘Lightly chilled, it can work on its own or as an aperitif, but on a special occasion I like it with my favourite dessert: crème brûlée,’ he says.

HOW TO SERVE

With such a broad range, a little guidance goes a long way. ‘We put as much information as we can on the labels – it’s not cheating to read them!’ says Kevin. His serving tips are practical: chill fino sherries and lighter ports, enjoy the richer styles at room temperature, and remember to drink them at their best.

As a rule of thumb, fino sherry and vintage port should be polished off within a few days, while a ruby port will stay lively for up to a month. Tawny ports can happily last a good six to eight weeks once opened, and a sticky PX sherry will hold its flavours for a few months. And what about storage? Reseal, keep the bottles in the fridge, and let them see you through the season.

If all these timelines feel a bit too much to remember, Kevin’s advice is refreshingly simple: ‘Don’t worry about getting it wrong – just get stuck in and find out what you like.’ Enjoy!

Stars of the season

Tesco Finest Vintage Port, £22

Shimmering with notes of ripe berry fruit and spice over hints of dark chocolate. Concentrated and elegant. A must-have with blue cheese, dried fruit or nuts.

Ruby Port, £9.25

Enticing hints of blackberry and violet, with a raisin sweetness and robust finish. Serve as an aperitif or after dinner with a cheese platter.

‘Try ruby port with a rich lamb stew, or pour some PX sherry over a bowl of ice cream’

Kevin Meehan, Tesco product development manager

Tesco Finest Fino Sherry, 37.5cl, £7.50 (£15/75cl)

Bracingly fresh with a yeasty, nutty character and invigorating finish. It will shine with seafood or tapas.

Tesco Finest Pedro Ximénez 37.5cl, £7.50 (£15/75cl) Fragrant layers of raisin, fig and dried fruit, with hints of sweet spice. Enjoy drizzled over sticky toffee pudding.

GIVE ME MORE! Scan this QR code to find a White Port & Tonic recipe, on Tesco Real Food.

Sparkle shine

and Get ready to party with these shimmering ideas from F&F

Tis the season to pull out all the stops and bring some sparkle to the party, whether it’s at impromptu drinks or a long-awaited New Year’s Eve bash. One outfit will do the trick for all, and this burgundy sequin co-ord with its statement bow ticks all the boxes. When it comes to hosting at home, refresh the party vibes with twinkling star motifs in gold. Pick out a festive home fragrance, pair with flickering candles and the mood is set for all the good times!

Above Burgundy Velvet Sequin Bow Jacket, £32.50; Burgundy Velvet Sequin Flare Trousers, £29.50

Left F&F Home Cinnamon & Amber Reed Diffuser 150ml, £7; F&F Home Set of Three Candle Holders, £10; Hanging Bauble (velvet ribbon not included), 50p; F&F Home Cream Ottoman Stool with Tray, £65 All items available in selected stores

Impress your guests with festive flutes and stylish new Martini glasses

F&F Home Mabel Cream

Dinner Plate, £4; F&F Home

Star Champagne Flute, £4; F&F Home Sienna Martini

Glass 2-pack, £7; 4 Gold

Star Hanging Decorations, £2.50; F&F Home Gold Sparkle

Table Runner, £6

GIFT MAGIC

Take the guesswork out of giving presents this Christmas with a gift card from Tesco

We all have that one, tricky-tobuy-for person, or last-minute gifting panic. Cue, the gift card. You’ll find a huge range in store, covering more than 80 brands, and over 60 brands online, for a present that’s sure to please even the fussiest of friends. It’s convenient too – either buy online at tescogiftcards.com (you can even have it delivered directly to the recipient), or pop a card in your trolley in store.

FOR THE FOODIE

Know someone who enjoys dining out? Or maybe they love cooking? Their perfect gift card could be for a restaurant they love or some gorgeous new kitchenware.

FOR THE ADVENTURER

Did you know you can gift an experience? Get a card to put towards anything from a theatre trip to a holiday.

FOR THE MOVIE LOVER

Give cinema-goers a gift card to watch their next favourite film on the big screen, with a bucket of popcorn and a drink.

FOR THE FASHIONISTA

Get your best-dressed pal something for their wardrobe. Choose from popular clothing brands for the perfect gift card.

FOR THE GAMER

There’s plenty for gaming fanatics, from a gift card to put towards the latest console or to spend on the newest game release.

While most people see gift cards as a great present idea, did you know they can also be a good way to save yourself money on your shopping? Keep an eye out for Clubcard promotions* on gift cards in store, and take advantage of these to get more value for money and help you budget for the future. Or bag a discount when you purchase from tescogiftcards.com during a promotional period.

Deals that sparkle.

PARTY VIBES

Grazing food gets a glow-up with food blogger Jade’s ever-so-easy platters and picky bits

‘Hosting is one of my favourite parts of the festive season, but the last thing I want is to be stuck in the kitchen. These wow-factor recipes are simple to put together and you can make the pick ’n’ mix cups with any charcuterie you prefer.’

Smoked salmon & wasabi canapés p57

Charcuterie & cheese cups p58

Spiced meatballs sharing platter p54

JADE GREENHALGH, foodie blogger @jadesbites

THE BUFFET CROWD-PLEASER

SPICED MEATBALLS

SHARING PLATTER

Serves 6 Takes 50 mins

Cost per serve £3.97

COOK’S TIP For extra flavour, brush the flatbreads with olive oil and sprinkle with a little ground coriander before warming

2 packs Tesco Finest 2 flame-baked flatbreads, cut into long strips

500g jar tomato & chilli sauce

300g reduced-fat houmous

500g fresh crudites, such as red peppers, Tendersweet carrots and cucumber, sliced into batons chopped fresh red chilli (optional)

For the meatballs

500g pack lean lamb mince

2 tsp each dried rosemary, dried mint and garlic granules

1 tsp each ground coriander, ground cumin and onion granules

For the feta yogurt dip

200g pack feta

6 tbsp 0% fat Greek-style yogurt

¼ lemon, juiced

1 tbsp clear honey

6 fresh mint leaves, plus a few extra leaves

2 tbsp pomegranate seeds

1 First, make the meatballs. Preheat the grill to high. In a mixing bowl, combine the lamb mince, herbs, spices, onion granules and ½ tsp salt. Mix thoroughly with clean hands until the spices are evenly incorporated. Roll the mixture into 22 small meatballs, each about 3cm in diameter. Place the meatballs onto a foil-lined baking tray and grill for 12–15 mins, turning occasionally, until browned on all sides and cooked through.

2 Put the feta, yogurt, lemon juice, honey and mint leaves into a food processor. Blitz until smooth and creamy. Transfer to a bowl and top with the pomegranate seeds. Warm the flatbread strips slightly under the grill or in a dry pan.

3 Heat the tomato & chilli sauce to pack instructions, then spoon down the centre of a platter and arrange the meatballs and flatbreads on top. Serve with the feta dip, houmous and crudités, and scatter with the extra mint leaves and chopped red chilli, if you like. Each serving contains

THE EASY CANAPÉ

SMOKED SALMON & WASABI CANAPÉS

Makes 10

Takes 15 mins Cost per canapé 55p

Zest 1 lime; set aside. In a bowl, mix 4 tbsp soft cheese, 2 tsp wasabi paste and 1 tsp lime juice until smooth and creamy. Cut 10 thin, diagonal slices from a cucumber. Gently bend each slice into a curved boat shape, then spoon a little of the wasabi cheese into the centre of each slice. Divide a 100g pack smoked salmon into 10 small rolls and place on top of the

cheese. Use a cocktail stick to skewer through both sides of the cucumber to hold the boat shape in place and keep the filling secure. Arrange on a serving platter and keep chilled and covered for up to 2 hrs. Finely chop 4 fresh chives and top each canapé with a few chives and the reserved lime zest to serve.

Each canapé contains

CHRISTMAS

THE SAVOURY PICK ’N’ MIX

These Charcuterie & cheese cups can be made up to 4 hours ahead (store covered in the fridge), and make great portable party food! Serve chilled.

Add height and structure with a savoury

Breadstick

Selection 120g, £1.90 (£1.58/100g)

Don’t leave out the pickles! Cornichons are perfect for skewering with diferent meats. Or try salmon or cooked prawns for a twist.

Brie & pepperoni skewers

Smoky pepperoni goes beautifully with Tesco Finest French

Brie layered with Italian Trufe 135g, £3.55 (£2.63/100g). Fold a few slices and thread on after a wedge of cheese.

Nuts are a must on a cheeseboard, and add great texture to these pick ’n’ mix cups.

Briny olives and creamy Cheddar make a great combo. Push the boat out with Tesco Finest Sicilian Nocellara

Olives 125g, £4 (£3.20/100g).

Not everything needs to be on a skewer. Fill gaps with chorizo rolled into cigar or rose shapes.

CREATE YOUR CUP

Cut a ‘V’ shape into the side of paper cups, removing the rim, then line each cup with a triangular piece of baking paper, positioning it so that it sticks up at the back, creating a decorative pointed efect.

PARMA HAM IS A 100% NATURAL CHOICE

BRING HE DR M

Get ready to make some show-off desserts. Our modern takes on the nation’s festive favourites certainly have the wow-factor

Cover recipe

Chocolate cherry roulade with miso caramel p62

CHOCOLATE CHERRY ROULADE WITH MISO CARAMEL

Serves 12

Takes 1 hr 30 mins plus cooling and chilling

Cost per serve 94p

65g self-raising flour

3 tbsp cocoa powder

3 large eggs

75g caster sugar, plus 1 tbsp

550ml whipping cream

5-6 fresh cherries

edible gold glitter spray (optional)

For the cherry compote

350g pitted frozen cherries

½ lemon, juiced

65g caster sugar

For the miso caramel

200g caster sugar

40g butter

120ml double cream

1½ tbsp miso paste

For the chocolate bark

75g dark chocolate

1 tbsp white chocolate star sprinkles

1 tbsp dried cherries, finely chopped

1 Preheat the oven to gas 4, 180°C, fan 160°C. Line a 23 x 33cm Swiss roll tin with baking paper. Sift the four and cocoa powder together; set aside.

2 Beat the eggs and sugar in a mixing bowl for 3-5 mins with an electric whisk until pale, thick and doubled in size. Gently fold in the four and cocoa to combine.

3 Transfer the mix to the tin and spread to the corners. Bake for 8-10 mins until puffed up and springy to touch.

4 Meanwhile, put a piece of baking paper a little larger than the tin on a work surface and scatter with the extra 1 tbsp sugar. When the sponge is cooked, invert onto the sugar-coated paper. Lift off the tin and peel away the top layer of paper. Score a line 1.5cm from one of the shorter edges, then starting from the scored edge, use the paper to roll the sponge into a spiral with the paper running through it. Leave to cool completely.

5 Meanwhile, make the compote. Put the frozen cherries, lemon juice, sugar and 1 tbsp water in a saucepan and bring to the boil. Reduce the heat to low and simmer for 15-20 mins, stirring frequently, until thickened and the liquid is glossy. Set aside to cool to room temperature.

6 For the miso caramel, put the sugar in a heavy-based saucepan, stir in 3 tbsp water. Place over a medium heat, swirling not stirring, until the sugar has dissolved. Increase the heat to high and bubble for 4-5 mins until golden in colour. Remove from the heat, whisk in the butter. Once

incorporated, slowly pour in the cream, whisking continuously, then whisk in the miso paste. Set aside to cool completely.

7 Unroll the sponge. Drizzle half the caramel over the sponge in a zigzag pattern to cover the base in thin strands (leaving the scored edge clear). Whip 350ml whipping cream to medium peaks; spoon on top of the miso caramel and spread out with the back of a spoon. Spoon over the compote and spread out using the back of the spoon. Starting from the scored edge, use the paper to roll the sponge up around the filling. Lift onto a board or serving platter. Chill for at least 30 mins.

8 Meanwhile, make the bark. Cover a chopping board with baking paper. Melt the dark chocolate in a heatproof bowl over (but not touching) a pan of simmering water. Spoon over the baking paper, then spread to a thin layer. Scatter over the white chocolate stars and dried cherries. Chill until set, then break into shards.

9 Whip the remaining cream to soft peaks. Dollop on top of the roulade, drizzle over the remaining miso caramel, then decorate with fresh cherries and the bark. Spray with the gold glitter spray, if using. Keep, covered, for up to 3 days in the fridge. Each serving contains

HAZELNUT MERINGUES WITH HOT CHOCOLATE SAUCE

Serves 6

Takes 2 hrs 45 mins plus cooling

Cost per serve 91p

GET AHEAD Make the meringues up to 3 days ahead and store in an airtight container at room temperature.

125g caster sugar

100g light brown soft sugar

3 large egg whites

1 tsp cornflour

45g roasted chopped hazelnuts

1 tbsp cocoa powder

75g hazelnut chocolate spread

6 small scoops vanilla ice cream

75g pomegranate seeds fresh mint sprigs, to decorate (optional)

1 Preheat the oven to gas 1, 140°C, fan 120°C. Line a baking tray with baking paper. Mix the sugars together in a bowl (if there are any lumps in the brown sugar, rub them between your fingertips to disperse).

2 In a bowl, whisk the egg whites to soft peaks with an electric whisk. Continue to whisk, adding the sugar, 1 tbsp at a time, until the mixture is smooth and stiff; this should take about 5-6 mins. Whisk in the cornflour, then gently fold through three-quarters of the hazelnuts. Sift over the cocoa powder, then fold in two to three times until just marbled through.

3 Divide the mixture into 6 mounds on the prepared baking tray. Make a small indent in the top of each one with a dessert spoon. Scatter the remaining nuts over the outsides of the meringues. Bake for 2 hrs until the meringues easily lift off the baking paper, turn off the oven, open the door a crack and allow to cool in the oven for a further 1 hr, then transfer to a wire rack.

4 When ready to serve, make the chocolate sauce. Put the hazelnut chocolate spread in a heatproof bowl with 2 tbsp just-boiled water and mix well until fully combined. Place the meringues on serving plates, top each with a scoop of ice-cream and a scattering of pomegranate seeds. Decorate each with mint sprigs, if using. Serve drizzled with the warm chocolate sauce.

Each serving contains of the reference intake. See page 7. Carbohydrate 53g Protein 6g Fibre 2g

SUGAR PLUM TRIFLE

Serves 14

Takes 1 hr 15 mins plus cooling, setting and overnight chilling Cost per serve 85p

GET AHEAD Prepare all the elements up to 2 days in advance. Make the jelly as per steps 1-2 and keep in the fridge alongside the poached plums and the custard. Keep the toasted brioche and caramel spirals covered and at room temperature. At least 1 hr before serving (or up to 4 hrs) prep as per step 6. Whip the mascarpone cream and assemble as per step 8 just before serving.

445g plums, destoned and halved

100g caster sugar

2 tbsp blackcurrant or raspberry liqueur, such as Chambord, or blackcurrant cordial

300ml clear apple juice

5 gelatine leaves

3 x 70g sachets no added sugar instant custard powder

5 butter brioche rolls

450ml double cream

110g mascarpone

1 tbsp toasted flaked almonds

For the poached plum topping

175g plums, destoned and cut into wedges

½ lemon, juiced

30g caster sugar

For the caramel spirals

150g caster sugar

1 For the jelly base, put the plums into a saucepan with the sugar, liqueur (or cordial), apple juice and 150ml water. Cook gently for 5-10 mins until the plums are soft but holding their shape. Remove from the heat and cool for 5 mins.

2 Meanwhile, soak the gelatine leaves in a bowl of cold water for 5 mins. Squeeze out the excess liquid, then add to the fruit and stir until the gelatine has dissolved. Transfer to a 2ltr trife bowl and position most of the plums with the cut sides against the glass with a few in the middle to keep them in place. Chill in the fridge for 4 hrs or overnight until set.

3 Meanwhile, put the custard powder into a measuring jug and make up to 900ml with just-boiled water. Whisk thoroughly with a fork until smooth and creamy. Cover the top with clingfilm so it touches the surface of the custard. Set aside to cool to room temperature.

4 Preheat the oven to gas 6, 200°C, fan 180°C. Slice each brioche into 6-7 mini slices. Scatter over a baking tray and bake for 5-7 mins until golden and slightly crispy. Set aside to cool completely.

5 For the poached plums, put the plums in a saucepan with the lemon juice, sugar and 2 tbsp water. Simmer over a medium heat for 5-7 mins until the plums are softened. Remove the plums with a slotted spoon, then reduce the liquid over a medium-high heat for a further 3 mins until thickened and glossy. Return the plums to the liquid and set aside to cool completely.

6 Once the jelly has set, position brioche slices all the way around the edge of the trife bowl (the fat bottom of the brioche slices should be touching the jelly). Scatter the remaining brioche pieces in the centre. Carefully spoon over the custard and chill for at least 1 hr.

7 For the caramel decoration, lay a piece of baking paper on a chopping board. Put the sugar in a heavy–based saucepan set over a low-medium heat. Allow to melt, swirling the pan (but not stirring). Working quickly, drizzle the

caramel onto the baking paper in spiral motions to create caramel spirals and circular patterns. Once set, store in an airtight container with baking paper layered between each caramel spiral.

8 Whip the cream and the mascarpone with a whisk until smooth and thickened, then working quickly, spoon over the trife to achieve a billowy look. Top with the poached plums and drizzle over a little of the syrupy liquid. Decorate with the caramel spirals. Scatter over the almonds to serve.

Each serving contains

of the reference intake. See page 7. Carbohydrate 43g

GIVE ME MORE! Turn to p46 for wine suggestions to match with desserts.

MAPLE & HAZELNUT

SEMIFREDDO

Serves 8

Takes 40 mins plus cooling and freezing

Cost per serve £1.10

125g whole blanched hazelnuts

2 x 400ml tins full-fat coconut milk

3 tbsp cornflour

200ml maple syrup, plus extra

1 tsp sea salt

20g pomegranate seeds

1 Line a 1kg loaf tin with clingfilm.

2 Toast the nuts in a frying pan over a medium heat for 6-7 mins or until they have turned a shade darker. Leave to cool, then cut each in half. Set aside.

3 In a bowl, whisk 1 tin of coconut milk with the cornflour until there are no lumps and set aside.

4 Pour the other tin of coconut milk into a pan with the maple syrup and salt. Bring to a boil, then immediately reduce to a simmer. Add the coconut milk/cornflour mix to the pan, mix well and cook for 4-6 mins over a medium-high heat. Stir until the mixture thickens; use a spatula to ensure the bottom doesn’t burn or become lumpy. Remove from the heat and strain into a bowl through a fine sieve Leave to cool completely.

5 Churn the mixture in an ice-cream maker to a soft serve consistency. If you don’t have one, pour into a wide, flat metal tray and freeze. After 40 mins,

use a fork to mix the ice crystals. Repeat this process 2 or 3 times until almost frozen. After the final freeze, blitz in a food processor until smooth.

6 Stir in all but 3 tbsp of the nuts, then transfer the mixture to the loaf tin, press down and smooth the surface with the back of a spoon. Cover with clingfilm and put in the freezer until frozen.

7 Remove 15 mins before serving. Invert onto a plate and remove the clingfilm. Top with the remaining hazelnuts, the pomegranate seeds and an extra drizzle of maple syrup. Slice and serve.

Each serving contains

STAR BAKERS

Aprons at the ready! It’s time to make tasty edible gifts in a fun family baking session

BAUBLE BISCUITS

Makes 8

Takes 20 mins plus at least 2 hrs setting

Cost per biscuit 68p

16 rich tea biscuits

8 tsp chocolate hazelnut spread

45g pasteurised egg whites

300g icing sugar, sifted

1 tsp liquid glucose

1 tsp lemon juice

15g tube each green and red food colour gels

8 mini peanut butter cups

5g rainbow sprinkles

7g white chocolate star sprinkles

1 Line a baking sheet with baking paper. Take 1 biscuit and top the flat side with 1 tsp chocolate hazelnut spread, spreading to the edges, then put a second biscuit, flat-side down, on top to sandwich together. Repeat until all the biscuits are sandwiched together.

2 Lightly whisk the egg whites, then add the icing sugar in 2-3 stages, whisking to incorporate before adding the rest. Stir in the glucose and lemon juice, then whisk for 1 min.

3 Divide the mixture between 2 bowls and add enough green and red food colouring to each to make a vibrant colour. Use 2 forks to dip half the biscuits in the green icing and half in the red, then transfer to a tray lined with baking paper. Press 1 peanut butter cup onto the top of each biscuit, then scatter with the sprinkles and chocolate stars. Leave to set for 2 hrs or until hardened. Keep in an airtight container in a cool place for up to 3 days.

MINCE PIE POPS

Makes 10

Takes 40 mins plus chilling and cooling

Cost per pop 25p

125g mincemeat

25g marzipan, cut into small pieces

320g pack ready-rolled shortcrust pastry

1 egg, beaten with 2 tsp cold water

icing sugar (optional)

10 cake pop sticks

1 Preheat the oven to gas 4, 180°C, fan 160°C. Mix the mincemeat and marzipan in a bowl and set aside.

2 Unroll the pastry on its paper. Use cutters to stamp out 10 x 5.5cm and 10 x 6cm circles of pastry. Cut a small hole, star or cross in the centre of the larger circles. To make star shapes, use 6.5cm and 7cm star cutters instead.

3 Spoon a heaped tsp of the mincemeat on each of the smaller pastry shapes. Brush around with the beaten egg, then top with the larger pastry shapes and press down to seal. Use a fork or icing nozzle to decorate the edges.

4 Transfer to a lined baking sheet, brush with more egg; chill for at least 10 mins. Bake for 20-25 mins until golden and crisp. Cool for 10 mins, dust with icing sugar, then insert a cake pop stick. Each pop contains

PRETZEL WREATHS

Makes 8

Takes 20 mins plus 1 hr chilling

Cost per wreath 45p

96 (125g) plain salted pretzels

150g white chocolate, broken into squares chocolate shimmer or silver pearls, golden galaxy sprinkles or other sprinkles of your choice

edible gold glitter spray (optional)

1 Line 1-2 baking sheets with baking paper. Arrange 7 pretzels in a ring on one corner of the baking paper so that they form a tight circle. Repeat to make 8 pretzel circles.

2 Melt the chocolate in a heatproof bowl set over a pan of simmering water, stirring until melted. Remove from the heat and dip the bottom of each pretzel into the chocolate, then return to its original position on the tray – this will help to ‘glue’ the centres together.

3 Dip 5 more pretzels into the melted chocolate and sit on top of a pretzel circle to form an ‘inner’ ring. Repeat with the remaining pretzels and wreaths. While the chocolate is still melted, decorate each ring with the pearls and sprinkles.

4 Put the baking trays in the fridge to set for 1 hr.

Once set, decorate each pretzel wreath with 1-2 pumps of glitter spray, if you like. The wreaths will keep for up to 1 week in an airtight container in the fridge or in a cool dry place.

Each wreath contains

Dinner in a

FLASH

LEMONY LEEK, CABBAGE & ARTICHOKE RIGATONI

Serves 2

Takes 15 mins

Cost per serve £1.58

200g rigatoni pasta

100g frozen garden peas

80g artichoke antipasti, plus 2 tbsp oil from the jar

1 leek, trimmed and thinly sliced

100g Savoy cabbage, shredded

2 garlic cloves, sliced

½ lemon, fnely zested

5g small fresh mint leaves

50g ricotta

grated pecorino, to serve (optional)

Festive socials keeping you busy? These weekday dishes take 30 minutes or less, leaving you more time to party

1 Cook the pasta to pack instructions, adding the peas for the final 3 mins. Drain, reserving a cupful of the cooking water.

2 Meanwhile, heat the oil from the jar of artichokes in a frying pan over a medium heat and fry the leek and cabbage for 6-7 mins until soft and lightly golden, then add the garlic and artichokes and cook for 1 min more. Season and stir in most of the lemon zest and all of the mint. Add a generous splash of cooking water, then stir in the pasta. Serve with a dollop of ricotta, the remaining lemon zest and some pecorino (if using), scattered over the top.

Each

PRAWNS PIL-PIL

Serves 2

Takes 15 mins

Cost per serve £2.91

50ml extra-virgin olive oil

2 large garlic cloves, fnely sliced

1 tsp smoked paprika

150g cherry tomatoes, halved

85g drained chargrilled peppers (from a jar)

165g pack Tesco Finest

raw jumbo king prawns

2g fresh parsley, chopped

20g aïoli (optional)

½ lemon, sliced into wedges

crusty bread or cooked rice, to serve (optional)

1 Heat the oil in a frying pan over a medium heat and fry the garlic and paprika for 2 mins, stirring constantly, then add the tomatoes and peppers and cook for another 2 mins.

2 Stir in the prawns and parsley and cook for 1-2 mins more until the prawns are just pink and cooked through. Season well and serve immediately with a dollop of aïoli (if using), the lemon wedges and bread or rice to mop up the juices, if you like.

Each serving contains

WARM HOISIN

DUCK SALAD

Serves 4

Takes 30 mins

Cost per serve

£4.15

397g pack duck breast fillets

225g rice vermicelli noodles

150g pack cooked edamame beans

1 cucumber, cut into thin half-moons

300g carrots, peeled and cut into ribbons

6 large spring onions, finely shredded

20g fresh coriander, most finely chopped

For the dressing

4 tbsp sesame oil

2 tbsp rice wine vinegar

1 tbsp soy sauce

2 tbsp hoisin sauce

1 tbsp sesame seeds, toasted

1 Preheat the oven to gas 6, 200°C, fan 180°C. Score the skin of the duck breasts in a criss-cross pattern, then put in a cold frying pan, skin-side down. Bring the pan up to a medium-high heat; when sizzling, cook the duck for 5-6 mins until the skin is browned and most of the fat has been released into the pan. Turn the duck over and cook for a further 1 min, then transfer to a baking tray and roast for 10-12 mins or until cooked. Transfer to a board, loosely cover with foil and leave to rest for 5 mins.

2 Meanwhile, cook the noodles to pack instructions, then toss in a bowl with the edamame beans, cucumber, carrots, spring onions and chopped coriander.

3 In another small bowl, whisk together the dressing ingredients along with 1½ tbsp cold water, then toss through the noodles. Finely slice the duck breasts and serve on top of the noodles, garnished with the remaining coriander.

Each serving contains of

QUICK CHICKEN MARBELLA

Serves 4

Takes 30 mins

Cost per serve £2.93

750g pack new or baby potatoes

330g pack Tenderstem broccoli

2 tbsp olive oil

1 bay leaf

650g pack chicken breast fillets

2 tbsp capers, roughly chopped

70g pack pitted green olives with basil & garlic, halved

1 tsp dried oregano

100g soft prunes, chopped

2 tbsp red wine vinegar

½ tbsp light brown soft sugar

100ml dry white wine

3 large garlic cloves, finely chopped

4g fresh parsley, chopped

1 Cook the potatoes in a pan of boiling water for 20-25 mins until tender, adding the broccoli for the final 5 mins of cooking, then drain and set aside.

2 Meanwhile, heat the oil in a deep, lidded frying pan, add the bay leaf and fry the chicken for 6 mins on each side, covering the pan for the second side. Mix the capers, olives, oregano, prunes, vinegar, sugar and wine together in a small bowl. When the chicken has cooked for 12 mins, uncover, add the garlic and cook for 1 min, stirring so it doesn’t burn, then tip in the caper mixture. Bubble for 2 mins or until reduced by half and the chicken is cooked through; remove from the heat, season and stir in the parsley. Remove the bay leaf and serve with the potatoes and broccoli. Each serving contains

STAY CONNECTED

Whatever your plans are this festive period, keep in touch with Tesco Mobile

GIVE THE GIFT OF CONNECTION

From helping you choose the perfect present, to helpful pointers to set up your new device safely, Tesco Mobile’s friendly Phone Shop team will help make gift-giving easy this year. Surprise your loved ones with the latest tech to suit any budget. And don’t forget the SIM card. The Tesco Mobile Pay as you go Essentials SIM gives you and your family everything you need in an easy 30-day bundle*, starting from as little as £5 with a £10 minimum top up on activation, helping you stay connected.

A STRONG SIGNAL TO STAY IN TOUCH

Whether you’re making your way home by train or sitting in

the passenger seat of the car, Tesco Mobile is making its network faster and more reliable to keep you and your family connected all the way. Visit tescomobile.com/3g to find out more and make sure your phone is ready to say goodbye to 3G services at the end of 2025.

AVOID THE SCAMMERS

While the festive season is a time for togetherness, it can also be an opportunity for scammers to take advantage. Follow these tips to help avoid common scams.

• Get in touch with your bank as soon as possible if you

mistakenly share your bank details over a call, text or other internet platform.

• Hang up on any suspicious calls you receive. Scammers may call you for information to help them carry out fraud, unknowingly to you.

• If you think you’ve received a scam text, forward it to 7726. This applies to all customers using any UK mobile network.

MORE REASONS TO CONNECT

YOU CAN LINK YOUR CLUBCARD to your Tesco Mobile account and collect points on your mobile bill spend or every time you top up* .

YOU CAN TRADE IN YOUR OLD PHONE for money or a Tesco e-gift card at any Tesco Mobile Phone Shop** .

Take easy

it

Hit pause on the festive playlist – it’s time to relish quiet moments at home

There’s something to be said for finding time to just ‘be’, especially over a period as busy as Christmas and New Year. Seek out some downtime and really enjoy it, whether it’s taking a long walk or spending a slow morning at home –you’ll thank yourself for it. So, pour yourself a freshly made cafetière coffee in your favourite mug and stay wrapped up in a cosy throw for that little bit longer. Those busy times can wait.

Left Brown Oversized Faux Mohair Throw, £29

Enjoy a breakfastbistro-style at a table laid with cool, oversized coffee cups and black-handledmatchingcutlery

Ribbed Cafetière, £8; Black Vienna Cappuccino Mug, £3.50; Acacia Wood Small Bowl, £6; Acacia Wood Serve Board, £8; Black Plastic Handle Cutlery 16-piece set, £5. All F&F Home

What the

health

?

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

12 DAYS OF WELLNESS

Look after yourself before all the festivities begin with an easy wellbeing programme. Set yourself a daily wellness task for 12 days in December, whether it’s getting up to eight glasses of water on Day One, meditating for 10 minutes in the morning on Day Two or taking the stairs twice on Day Three.

HAPPY NEW YEAR

Journalling prompts are doing the rounds on socials to help people reflect and set personal goals for the new year. Need some inspiration? Think of one word to describe your 2025 or your top three favourite moments of the past year. Or, get excited for the year ahead and write down three new destinations you’d love to visit in 2026.

84%

of people find festive periods to be stressful or triggering, according to a survey by Mental Health UK*. For more support, find local mental health charities and services at nhs.uk/ nhs-services/mentalhealth-services.

WHAT IS… HABIT STACKING?

Instead of compiling a long list of New Year’s resolutions, try habit stacking – tying small, achievable habits into activities you already do . So, if you want to finish a book, spend 15 minutes of your lunch break to read it. Or, to get more movement into your day, do a wall sit while you brush your teeth.

**

TREND ON TRIAL… MICRONAPPING

Feeling lethargic? December can be a tiring time of year, what with all the hosting and social commitments that take place over Christmas and New Year. If you need a quick boost, try squeezing in a micronap. A 10-15-minute afternoon power nap without falling into a deep sleep may improve your cognitive performance and mood***

SWEET ESCAPE

We all love a tasty treat at Christmas, but how do you get the festive balance right? Dr Zoe Williams shares her top tips

’

TMeet the expert Dr Zoe Williams is an NHS GP and TV medic (@drzoewilliams).

is the season for indulgence –and who’s to say you shouldn’t? But it’s understandable that many of us might be worried about overindulging. Navigating the festive season when trying to watch our sugar, salt and fat intake can prove tricky, says Dr Zoe, especially if you have a health condition. Here, she addresses a few of your concerns on the impact of Christmas indulgence, and shares her tips for treating yourself while also keeping an eye on your health.

‘It’s not about what you eat and drink

between 24 December and 1 January

– what’s more important is what you eat between

1 January and 24 December’

QI’M EATING CHOCS AND MIDNIGHT SNACKING ON ROASTIES OVER CHRISTMAS. HOW BAD IS THIS FOR ME?

‘Scientifically speaking, indulging over Christmas can have an effect on your long-term health. Binge drinking, for example, can cause damage to your liver* . But when it comes to a little indulgence here and there, I think the effect on your long-term health is small. If you want to eat chocolate for breakfast on Christmas Day, go for it, but incorporate some fruit for extra fibre during the day so that by 10pm, your stomach won’t feel completely uncomfortable.

‘My motto is: it’s not about what you eat and drink between 24 December and 1 January – what’s more important is what you eat between 1 January and 24 December.’

Q WHY DO YOU THINK PEOPLE STRUGGLE WITH THEIR EATING HABITS AT CHRISTMAS?

‘While our attitude towards diet is changing for the good, for decades an unhealthy diet culture has told us to restrict certain food groups, leaving many of us with negative emotional connections to food. I think a lot of people struggle at this time of year because

they either eat everything and feel guilty, or they restrict their eating and don’t fully enjoy themselves.

‘Remember that one day doesn’t matter. Try to flip it to a positive perspective and think:

“What does my body need to feel good? How can I ensure I get 30g of fibre and my 5-a-day?”.’

Q WHAT IS YOUR ADVICE FOR THOSE LIVING WITH DIABETES, HEART PROBLEMS OR KIDNEY ISSUES?

‘If you’re having Christmas dinner at someone else’s house, giving the host a heads-up on any foods you need to watch out for can be helpful. Often there’s so much food you might not need to do this, as you can pick and choose. You don’t have to have dessert, for example, and you can politely tell your host why, especially if it saves them time and money.

‘Try to pick the options that are right for you, and if you don’t know how much salt or fat has been added to a dish, go for a smaller portion so you’re more in control. If you have allergies, it’s really important you inform your host, but you can also offer to make it easier for them. For example, if you’re gluten-free, suggest bringing your own gravy.’

EASY FESTIVE FOOD SWAPS

SWITCH A FEW CHRISTMAS CHOCOLATES for squares of dark chocolate with a high percentage of cocoa. Or reduce your crisp intake and swap in a small handful of nuts.

SKINLESS TURKEY

BREAST can be one of the leanest meats* and salmon contains omega-3 fatty acids** . Opt for one of these as your main meal over gammon or beef.

DISH UP CAULIFLOWER

MASH as an alternative to roast potatoes to give yourself more fibre, or swap goose fat for olive oil on your roasties to enjoy a healthier fat alternative***

USE WHOLEWHEAT instead of white flour or bread in homemade stuffing, gravy and bread sauce to provide a fibre boost.

SWAP SHOP-BOUGHT MINCE PIES for lighter, homemade versions made with filo pastry.

REDUCED-FAT CRÈME FRAÎCHE is a tasty but lighter alternative to brandy butter, which also has added sugar.

SWAP FRIED PARTY FOOD for fresher alternatives, like smoked salmon blinis.

TRY ‘ZEBRA STRIPING’ –where you alternate a glass of wine with water or a soft drink.

BALANCING ACT

Dr Zoe’s top tips for looking after your wellbeing over Christmas:

• Buy low-sodium salt and try not to add too much when you’re cooking.

• You can still indulge in Christmas leftovers and treats after the big day – just consider how to counteract that by getting some nutrients in. For example, whizz up a homemade soup with leftover vegetables.

• Your daily commute to work might be when you normally get your steps in, so try a family walk instead to stay active. Or, if you need time away from family, destress on a 20-minute stroll and listen to a podcast.

• Eat plenty of fresh vegetables but avoid overcooking as it can affect nutrient levels. Steaming is also a great way to maximise the nutritional value of your food.

Find healthy Christmas recipes at tes.co/healthychristmasrecipes. And check out the Diabetes UK-approved meal ideas on Tesco Real Food at tes.co/eatingwell.

Helping you stay well this winter.

Clubcard price valid: Lemsip Max Cold & Flu Lemon, 10 Sachets - 15.10.2025 to 03.03.2026, Kleenex Easy Breath Tissues Box – 12.11.2025 to 06.01.2026, Sudafed Blocked Nose Spray, 15ml - 29.10.2025 to 03.03.2026, Zarbee’s Cooling Throat + Immune Support Lozenges, Family Pack – 01.10.2025 to 09.12.2025, Benylin Chesty Coughs Non-Drowsy - 29.10.2025 to 03.03.2026. Clubcard/app required. While stocks last. Available in the majority of larger stores.

BENYLIN® Chesty Coughs Non-Drowsy. Always Read The Label (12+ years) SUDAFED® Blocked Nose Spray (xylometazoline). Always read the label. (12+ years) Lemsip Max Cold & Flu Lemon. Contains

PEACE OF MIND

Give yourself a gift:

We can’t predict what life may bring but, with Tesco Life Insurance, you can help protect your family’s future. Here are five ways a policy could reassure you.

1Help your family focus on what’s important Losing a loved one is an incredibly difficult and stressful time for anyone. Life insurance pays a lump sum if you die or are diagnosed with a terminal illness during the term of the policy. This kind of financial cover could mean your family has one less thing to worry about as they grieve.

2Ensure your family is financially supported Many people feel that they need more time off work than their employer’s bereavement policy allows – but they can’t afford to take unpaid leave. Life insurance could mean your family will be more financially secure.

3Keep the family home A payout on a valid claim could help your family pay off the mortgage or keep up with rental payments without your income. That could mean they can stay in their home.

4Prepare for unexpected costs Life insurance could help pay off your unpaid debts, giving your loved ones one less thing to worry about.

5Get exclusive Tesco benefits

Tesco Life Insurance has partnered with expert provider Aviva to bring you tailored and reliable life cover. And you’ll enjoy complimentary health and wellbeing services through the Aviva DigiCare+ app. Clubcard members can also get a 5% discount on their annual premium and a £100 Tesco Gift Card when they take out a Tesco Life Insurance policy*

1

TOO GOOD to waste

Save money this Christmas by giving your leftovers a new lease of life

WASTE WATCHERS

A MEASURED APPROACH

Don’t panic! If you plan your shop you’re less likely to panic buy. Aim to weigh out the various quantities of ingredients as you’re cooking to avoid over-catering.

2 COMMUNICATION IS KEY

If you’re hosting, ask your guests what they’re bringing to avoid doubling up on dishes.

3 FREEZER BUSTERS

Make sure you clean out your freezer ahead of the festive period so you have room to store more of those lovely leftovers.

4 SHARE THEJOY

Ask guests to bring food containers so you can send them home with leftovers.

5CHILL OUT

To keep food fresh for longer, make sure your fridge is set to between 3-5°C. Avoid crowding fresh food together, as this can lead to condensation forming and food going off quickly, especially vegetables and herbs.

6BOX IT UP

Deal with the leftovers as soon as possible and store them in sealed containers in the fridge. You can find more ideas for using up your leftovers on Tesco Real Food at tes.co/reducefoodwaste.

Give leftover cheese a second chance. Melt different varieties into an indulgent macaroni cheese (Cheddar and blue work well), or crumble into homemade quiche

UPDATE

Tesco is aiming to halve food waste across its supply chain by 2030. Its strategies include having yellow sticker sales in store, replacing use-by dates with best-before dates on own-brand dairy products, and making donations to food banks and local charities. You can find out more at tescoplc.com/sustainability/planet/food-waste.

LEFTOVER VEG & CHEESE

HASH BROWN SCONES

Makes 6

Takes 30 mins plus cooling

Cost per scone 40p

200g plain flour, plus extra for rolling and dusting

1 tbsp baking powder

5g each rosemary and thyme, leaves picked and finely chopped

50g butter, diced, at room temperature

50ml milk

1 large egg

100g leftover roast potatoes, chopped

100g leftover roasted root veg (carrots, parsnips, red onions or garlic work well), diced

75g vegetarian cheese (Brie, Stilton, Cheddar or goat’s cheese work well), chopped

25g mixed nuts, chopped

100g leftover sage and onion stuffing, broken into 2cm chunks (optional)

cold sliced roast turkey and cranberry sauce or scrambled eggs (optional)

1 Put the flour, baking powder, a pinch of salt and most of the herbs in a food processor; blend until combined. Add the butter and blitz for 10 secs to make very fine crumbs. Tip into a bowl.

2 In a bowl, whisk together the milk and egg. Set aside 1 tbsp, then add the rest to the crumb mixture. Mix with your hands to form a rough dough, then tip in the potatoes, vegetables, cheese, nuts and stuffing, if using, and knead until just evenly mixed; do not overmix.

3 Preheat the oven to gas 9, 240°C, fan 220°C. Line a baking tray with baking paper. Tip the dough out onto a lightly

New Boxing Daysarni e

floured work surface and press into a disc around 18cm and 2.5cm thick. Sprinkle some flour in a shallow bowl. Use a 7cm round cutter to stamp out 4 scones, dipping the cutter in the flour between stamps – this helps prevent the edges being sealed, which can stop the scones rising. Don’t twist the cutter as you press down – this can also seal the edges and prevent the scones rising. Lightly knead the scraps together and stamp out 2 more scones.

4 Arrange the scones on the lined baking tray and brush the tops with the reserved egg/milk mixture and sprinkle with the

remaining herbs. Put in the oven on a middle shelf and immediately reduce the heat to gas 7, 220°C, fan 200°C. Bake for 15-17 mins, rotating the tray once, until risen, golden brown and cooked through. Cool on a wire rack for 20 mins. Split and serve layered with slices of leftover roast turkey and cranberry sauce, or scrambled eggs, if you like.

Each scone contains

Mince pie cheesecake p94

Stuff apples with crushed leftover mince pies then bake, or try making festive flapjacks; crumble mince pies with oats, melted butter and golden syrup before baking

LEFTOVER MINCE PIES

MINCE PIE

CHEESECAKE

Serves 16

Takes 45 mins plus overnight chilling

Cost per serve 55p

COOK’S TIP To get a perfectly clean edge on the cheesecake, freeze until the edges are solid before removing the tin.

130g brandy butter

6 mince pies (you need enough for 200g pastry and 100g mincemeat filling)

80g chocolate biscuits (we used milk chocolate malted milk biscuits)

2 tsp ground cinnamon (optional)

400g full-fat soft cheese, drained

1 orange, scrubbed and zested

40g clear honey

80g mixed dried fruit

300ml pot double cream

80g chopped mixed nuts

1 Melt the brandy butter in a pan over a low heat, stirring with a spatula to stop it catching; remove from the heat. Line a 23cm loose-bottomed tin with baking paper; brush the sides with a little of the brandy butter.

2 Carefully remove the mince pie lids with a knife and scoop out the filling into a bowl; set aside. In a food processor, blitz the mince pie pastry shells and biscuits to fine crumbs. In a bowl, mix the crumbs with the cinnamon, if using, and the remaining brandy butter. Push into the bottom of the prepared tin, pressing down to compact in an even layer. Chill, uncovered, for 30 mins until firm.

3 Meanwhile, in the same bowl (no need to clean it), use a wooden spoon to beat the soft cheese, orange zest and honey until smooth and well combined. Fold through the reserved mince pie filling and the dried fruit.

4 Whip the cream to medium peaks (it should hold its shape but not be too stiff). Gently fold the cream through the soft cheese mixture in two batches. Spoon onto the biscuit base

and level with a palette knife or the back of a spoon; tidy up the edge with a small piece of damp kitchen paper. Sprinkle over the nuts and gently press down. Cover and chill for at least 8 hrs or overnight to fully set.

5 When ready to serve, release the cheesecake from the tin and remove the baking paper. It will keep, covered, in the fridge for up to 3 days.

Each

13

thousand wheelie bins worth of mince pies are thrown away each year in the UK* .

Mallow & Marsh available in the majority of larger stores. Absolut available in the majority of stores.

USE IT UP

Speedy ideas for leftover ingredients from a few of the recipes in this issue

WATERCRESS, p28

Peppery, pungent and bitter, these leaves make a brilliant salad base. For a warming winter soup, simmer with spring onions, garlic, frozen peas, mint and vegetable stock, then blend and serve with a dollop of crème fraîche.

BALSAMIC VINEGAR, p20

The complex flavours of this sticky vinegar add depth to salad dressings and body to stews, but also pair beautifully with sweet dishes. Drizzle over plums before roasting with lemon zest and juice and a little sugar, or serve neat over ice cream for a dessert with a difference.

READY-ROLLED PUFF

PASTRY, p42

Reroll leftover pastry and use to top a festive coronation turkey pie or cut into rounds for buttery mince pies. Alternatively, brush with lightly beaten egg, sprinkle with grated cheese and poppy seeds, then cut into 15cm lengths and twist the pastry over itself to make quick cheese straws. Put on a large baking tray and bake at gas 6, 200°C, fan 180°C for 25-30 mins until crisp and golden.

WASABI PASTE, p57

Vividly green and spicy, wasabi paste is made from a root related to horseradish. It’s usually mixed with soy sauce as a sushi dipping sauce, but if you’re after something different, mix with lime juice, honey and olive oil to make a spicy marinade for prawns or chicken thighs.

MEDJOOL

DATES, p39

Turn this dried fruit into a snack by slicing in half, removing the stone and filling with a spoonful of peanut butter and a chunk of dark chocolate. Dates can be soaked in hot water, chopped and mixed with cake batter to make a moist dark sponge.

EGG YOLKS, p65

CHARGRILLED PEPPERS FROM A JAR, p76

Use rich, golden egg yolks to enhance savoury dishes. Add a yolk to cooked pasta with grated Parmesan and a crack of black pepper for a simple, silky sauce, or try whisking one while gradually pouring in vegetable oil to make mayonnaise.

HOISIN SAUCE, p77

This sticky, sweet Chinese sauce makes a brilliant glaze for meat and vegetables. Brush it over tofu, then grill and wrap in rice paper along with rice noodles, shredded cucumber, spring onion, mint, coriander and sliced avocado.

Enjoy peppers straight from the jar or if you’re looking for something more inventive, blend with chickpeas, tahini, garlic and chilli flakes for a punchy houmous. Once you’ve finished the peppers, add a dash of red wine vinegar and a drizzle of honey to the leftover oil to make a salad dressing.

GIVE ME MORE!

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

Treat th week e

Start Christmas morning in style with this extra-special breakfast

MIMOSA PANCAKES

Serves 4 Takes 25 mins Cost per serving £1.67

COOK’S TIP Make the sauce up to three days ahead and store in the fridge. Reheat before serving.

Use a sharp knife to remove the peel and pith from 2 red grapefruits, 4 clementines and 1 orange, then slice into rounds; set aside. Add the zest and juice of 1 orange and 100ml prosecco to a saucepan over a lowmedium heat. Once steaming, add 75g caster sugar and 1 tbsp cornflour and heat for 8-10 mins, whisking continuously, until the

Citrussy

sauce has thickened to a pourable consistency. Remove from the heat and whisk in 10g salted butter to create a glossy sauce. Heat 8 sweet pancakes to pack instructions. To assemble, place 4-6 slices of citrus in the middle of each pancake and fold into quarters. Add more citrus slices and a few fresh mint leaves. Pour over the prosecco sauce and serve with 50% less fat crème fraîche, if you like.

Each serving contains