Tesco Magazine - February 2025

FREE | FEBRUARY 2025

S NUTS ABOUT

Salted chocolate & tahini sharing mousses p52

YOU

ing grea h t e m t p so Whip u

FEAST FOR LOVED ONES

POSHED-UP POT ROASTS

PASTA MINI MASTERCLASS

99% network coverage & 100% expert knowledge from k m

Tia

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

With love…

THE TEAM EDITORIAL Content director (print) Lauren Rose-Smith Head of food Elli Donajgrodzki Deputy food editor Bryony Bowie Senior writer Georgina Crothers Chief sub editor Jenny Wackett Deputy chief sub editor Tessa Jones Sub editor Julie Stevens ART Art director Nina Brennan Homes art director Melanie Robinson-White Senior art editor Alex Whitfield Art editor Sarah Prescott Designer Aasawari Bapat Kale CREATIVE SOLUTIONS Senior commercial content editor Victoria Boland

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

CONTENT AND PUBLISHING Group managing editor Kate Best Senior account director Tracy Saville Senior account manager Lucy May Senior account manager Micaela Sowerby Account executive Faye McKinnon PRODUCTION Production director Vanessa Salter Production manager Deborah Homden WITH THANKS TO Nina Christopher, Liz Honour, Rachel Linstead CEDAR COMMUNICATIONS CEO Clare Broadbent Global transformation and development director Christina da Silva Group business director Kate McLeod Acting group business 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 Lulu Turner Publishing assistant Oliver Rose Content and social media assistant Abbie Coletta Social media and content manager Alexandra Plant Content and social media assistant Lizzie Eley DUNNHUMBY LTD Senior campaign manager Sandy Bruce Campaign manager Haris Khan Advertising sales manager Tom Glenister

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

CONTRIBUTORS JAMIE ROBINSON Tesco executive chef, product development, p11

MILLIE MACKINTOSH

If food is your love language, you’ve come to the right place. Let’s start with chocolate: it’s bound to make people happy. Whip tahini into chocolate mousse or ripple peanut butter into ‘brookies’ and you’ve got some gamechanging puds, p47. And if a sharing feast for friends is on the cards, our easy Middle Eastern-inspired recipes will dazzle with jewel-bright pomegranate seeds and an emerald-green sauce drizzled over juicy lamb chops, p30.

We’re celebrating all types of love; I hope you find something that’s a bit of you in this issue. Happy Valentine’s Day.

TV personality and lifestyle influencer, p75

GRAEME TOMLINSON Nutrition coach and personal trainer, p84

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

Cedar Communications Limited, Bankside 3, 90-100 Southwark St, London SE1 0SW Tel +44 (0)20 3353 8300 Email tesco.mag@cedarcom.co.uk Website: cedarcom.co.uk © 2025 Cedar Communications Limited.

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I’m loving… …livening up my roasts with Tesco Finest Chantenay Carrots, Ruby Beetroot & Red Onion with a Pomegranate & Molasses Style Glaze 400g, £3 (75p/100g).

I can’t resist the gorgeous colours!

3

Your February offers This issue’s brands include:

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Available in selected stores.

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CONTENTS

CONTENTS

EVERYDAY

17 Cook once, eat twice 93 5 for £25

WEEKEND

21 Field to fork 30 Valentine’s night sharing menu 47 Chocolate recipes with wow factor 59 New pot roasts 98 Treat of the week

KNOW-HOW

29 Try the trend: Olive oil on ice cream 43 Floral wines for Valentine’s Day 55 Yorkshire puddings 66 Skills: Pasta making 89 Too good to waste

SHOPPING 11

What’s in store

HEALTH & WELLBEING

37 LAMB CHOPS WITH CHARRED LEMON & ZHOUG

WHY NOT TRY… MAKING MORE OF HERBS Who says they’re for garnish? Make them the star of the show!

BEETROOT & RICOTTA RAVIOLI

COCONUT CHICKEN SOUP

73 Health updates 75 My health kicks: Millie Mackintosh 76 Managing your risk of high blood pressure 78 Real fast food 84 High-protein meals

COVER RECIPE Salted chocolate & tahini sharing mousses, p52 RECIPE Ella Tarn PHOTOGRAPHY Mowie Kay FOOD STYLING Lucy O’Reilly PROP STYLING Jenny Iggleden Tesco magazine is published 11 times a year for Tesco by Cedar Communications Ltd. ISSN 2634-0720. All magazine enquiries should be addressed to Cedar Communications Ltd. Cedar believes in the highest standards in journalistic integrity. Please email karen.huxley@ cedarcom.co.uk with any comments or complaints. Tesco magazine does not accept unsolicited contributions. Editorial opinions expressed in this magazine are not necessarily those of Tesco or Cedar, and the companies do not accept responsibility for the advertising contents. All products subject to availability in selected stores while stocks last. All prices and information correct at time of going to press but subject to change. Due to ongoing uncertainty, prices and availability may be more susceptible to change than usual.

Prices quoted exclude Express stores, ROI, NI and IOM. Online prices may vary from those in store, and delivery charges apply. In certain circumstances it may be necessary to withdraw products without prior notice. Alcohol available to over-18s only. Alcohol prices may vary in Scotland and Wales due to Minimum Unit Price legislation.

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70

CHICKEN & PESTO BURGERS

96 <#Y#>

YOUR RECIPES

Your February recipes Bejewelled baked rice Crispy shiitake bao buns Homemade labneh Rhubarb & carrot slaw Sage & brown butter sauce with toasted hazelnuts Shiitake mushroom & ricotta tarts

MAIN MEALS

HOMEMADE LABNEH

60

CHICKEN WITH GRAPES & TARRAGON

60

PEANUT BAKED BUTTERNUT SQUASH

98

Beetroot & ricotta ravioli Cheeseburger quesadillas Chicken & pesto burgers Chicken with grapes & tarragon Cocoa-chilli pulled brisket Coconut & spinach chicken soup Fish pie pasta bake Ginger & peanut baked butternut squash Homemade tagliatelle Lamb chops with charred lemons and zhoug One-pan cod, chorizo & chickpea bake One-tray baked pepper & butter bean pasta Puff pastry pizza Sausage, apple & sweet potato traybake Sausage stroganoff spaghetti Smoky roasted veg & bean stew Smoky turkey chilli Spiced rice with charred broccoli Spiced turkey meatballs * Spinach beans on toast Storecupboard root veg & peanut stew

32 26 32 37 70 27

70 18 96 60 63

23 95 60

67 37

64

77 95 79 96

ESPRESSO MARTINI PANCAKES

<#X#>

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

Tesco magazine is not responsible for any recipes included on advertisements.

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

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

Alcohol For more information about responsible drinking, visit

97 18 81 37 22 82

SWEET TREATS & DRINKS

Dark chocolate & peanut butter ‘brookie’ Espresso Martini pancakes Malted chocolate fondants Salted chocolate & tahini sharing mousses

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

Wrap appropriately. Defrost and heat thoroughly before eating.

Never refreeze food that has already been frozen.

50 98 50

52

Helping you make better choices

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

See note on recipe on how to make it dairy-free

SMALL PLATES & SIDES

*

32

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.

OFFICIAL SPONSOR TO THE BRITISH AND IRISH LIONS OFFICIAL SPONSOR TO THE BRITISH & IRISH LIONS

Buy any Dove Men+Care product Text DOVEMEN2, your full name and postcode to 60110 By 11:59pm on 02.04.25 Texts charged at your standard network rate.

Please retain receipt.

Internet access required for receipt upload.

*Opens 00:00 19/2/25. Closes 11:59pm 2/4/25. UK 18+ only. 1 x Tier 1 prize, 10 x Tier 2 prizes. Winners randomly drawn. Tier 1: prize is for 2 adults (18+) & consists of General Admission tickets to the 2nd Lions Test Match on 26/7/25 in Melbourne, Australia; return economy indirect flights from the UK to Melbourne; return transfers in the UK from winner’s home to UK airport (up to a total value of £250); 5 nights’ 3 star hotel stay. Excludes visas, all other travel, travel insurance, meals, drinks, all other expenses. UK airport/flight dates pre-selected by Supplier. Tier 2: £100 paid via BACS. 1 entry per person. Max 1 prize per household. Standard rate text charges apply. Texts may fall outside any text inclusive packages. Check with your network provider. Full terms and conditions at https://www. tesco.com/zones/tesco-competitions. Promoter: Tesco Stores Ltd. Supplier: Unilever UK Limited. Administrator: Prizeology Limited.

Available in

SHOPPING

TRENDING TURMERIC SHOTS

Serving suggestion

‘Boost your breakfast, or enjoy a zing on the go’

JAMIE ROBINSON Tesco executive chef, product development

‘Immunity shots are a hot topic right now. Rich in antioxidants, they can boost your vitamin intake and support digestion. But we wanted to take it up a notch, combining a spicy turmeric and cayenne shot with fresh chunks of pineapple, mango and melon to create this next-level fruit pot. Either drink the shot separately for an invigorating buzz or pour over to create a tropical, zingy fruit salad.’

Turmeric Shot Fruit Pot 160g, £2.50 (£1.56/100g)

11

DINE IN STYLE

Fruit, syrup, lemon, bacon, cheese... Top your pancakes with anything you like!

(£1.86/100g)

OR TRY…

BEST BATTERS Looking for new ideas for Pancake Day? Try Free From

…Tesco Finest Slow Cooked Spiced Fruit Lamb Tagine 530g, £8 (£1.51/100g)

Batter Mix 100g, 90p, and American Style Pancake Shaker Mix With Choc Chips 155g, £1 (65p/100g).

UP THE VEG

Just add crispy roast potatoes and veg of your choice

This 7 Vegetable & Tomato Pasta Sauce 600g, £3 (50p/100g), gets you well on your way to 5-a-day.

SIMPLE DINNER FOR TWO Make dinnertime a breeze with this oven-ready Mini Roast Chicken Dinner 458g, £4.70 (£1.03/100g), with all your meaty favourites plus plenty of gravy.

12

Tesco Finest Slow Cooked Osso Buco with Bone Marrow Gravy & Gremolata Crumb 805g, £15

SHOPPING

TASTE MAKERS Flavour kits make trying new dishes a breeze with their easy-tofollow steps, and they mean no half-used jars of spices and pastes.

We love the Indo-Chinese Style Chilli Chicken Flavour Kit 34g, £1.85 (£5.44/100g) – look out for the full range in store. Biryani Flavour Kit 44g, £1.85

WORDS BRYONY BOWIE, GEORGINA CROTHERS PHOTOGRAPHY GARETH MORGANS FOOD STYLING EMMA JANE FROST PROP STYLING JENNY IGGLEDEN *Available in selected larger stores

(£4.20/100g); Hunters Chicken Flavour Kit 38g, £1.85 (£4.87/100g)

PROTEIN PACKED

Authentic tastes made easier

Looking to up your protein intake?

Look out for these breakfast options in the new high-protein range for an easy way to get more into your diet. That’s why they’re part of Better Baskets, helping you make better choices, every time you shop.

From strawberry yogurt and granola to blueberry pancakes, make a better breakfast something to look forward to.

High Protein Strawberry Yogurt 200g*, 95p (48p/100g)

High Protein 4 Blueberry Pancakes*, £1.75 (44p each)

FEELING HOT Get fresh flavours in a flash with Thai Curry Herb Mix 80g, £1.75 (£2.19/100g). Blitz into coconut milk

for a curry, or simmer in soups.

High Protein Oat and Seed Granola 500g*, £2.75 (55p/100g)

13

FOOD TO FALL IN LOVE WITH Do date night properly with a three-course restaurant-quality dinner and fizz, all for just £18* The Tesco Finest Valentine’s Dine In offer starts with show-stopping Patagonian scallops in a velvety white wine sauce, with creamy mash and a crunchy, cheesy, herby topping.

For mains, there’s tender chicken stuffed with wild garlic and Parmiggiano Reggiano, hand-wrapped in beechwood-smoked bacon. The parsley and pepper sprinkle creates a decadent finish. Pair with a mix of baby potatoes and sweet Chantenay carrots in a garlic & herb

DINE IN

STARTER + MAIN + SIDE + DESSERT + DRINK

Only £18 for Clubcard members*

18+

14

marinade, with crunchy Tenderstem® broccoli drizzled in a smoked garlic & herb dressing.

And if you haven’t won them over by now, the chocolate-dipped meringue oysters filled with Sicilian lemon curd crème patisserie and garnished with a golden chocolate shortcake pearl, should do the trick!

Raise a toast to your cosy night in with a chilled glass of fizz.

* £18 Valentine’s Dine In offer available in the majority of larger stores and online from 10 February 2025 until 15 February 2025, Dine In offer includes one starter, one main, one side, one dessert and a drink for £18 (from the Valentine’s Dine In range).

While stocks last. Clubcard/app required. Excludes Express/Whoosh. Serving suggestions. Tesco Finest Coquilles St Jacques 250g, £6 (£2.40/100g). Tesco Finest British Chicken Ballotine with Wild Garlic & Parmesan 384g, £7.50 (£1.95/100g). Tesco Finest Baby Potatoes, Chantenay Carrots & Tenderstem® Broccoli with Smoked Garlic & Herb Dressing 425g, £3 (71p/100g). Tesco Finest Lemon Meringue Oyster Shells 110g, £3.75 (£3.41/100g). Tesco Finest Prosecco Valdobbiadene 75cl, £9.50

SHOPPING

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EVERYDAY

COOK ONCE, EAT TWICE Stretch a pack of turkey mince further with these clever double-duty recipes

C h e e s e b u rg e r q u e s a d i l l a s p1 8

ight… n o t r ne n i D

…lu nch tomo rrow

Smoky tu r ke y c h i l l i p1 8

17

EVERYDAY

S M O K Y T U RK E Y CHILLI Serves 4 Takes 1 hr 30 mins Cost per serve £1.09 2 tbsp vegetable oil 2 red onions, 1 sliced, 1 finely chopped 1 large or 2 small carrots, scrubbed and finely chopped 2 mixed colour peppers, finely chopped 2 garlic cloves, crushed

2 tsp chipotle paste 1 tsp ground cumin 10g fresh coriander, leaves picked, stalks finely chopped 500g pack turkey thigh mince 400g tin kidney beans, drained and rinsed 400g tin peeled plum tomatoes 1 chicken stock pot, made up to 500ml 1 lime, juiced cooked brown rice and soured cream (optional)

1 Heat the oil in a lidded saucepan over a medium heat and fry the chopped onion for 5 mins, stirring occasionally. Add the carrots, peppers and garlic, cover and cook for 5-7 mins more until softened.

2 Add the chipotle paste, cumin and coriander stalks and cook for 1 min. Increase the heat to medium-high and add the mince. Break up with a wooden spoon, then fry, stirring regularly, for 10-12 mins until starting to turn golden brown and the liquid has cooked off. Season well, then add the kidney beans, tomatoes and stock, breaking up the tomatoes with a spoon.

3 Bring to a simmer, then reduce the heat to medium and cook, uncovered, for 1 hr, stirring occasionally, until rich and thickened. Add a splash of water and reduce the heat if it starts to look dry.

4 Meanwhile, cover the sliced onion with the lime juice. Add a pinch of salt, mix well, then set aside, stirring occasionally.

5 Remove 600g chilli and a third of the pickled onions and set aside for the Cheeseburger quesadillas (right) – they’ll keep for up to 2 days in the fridge. Top the remaining chilli with coriander leaves and the reserved pickled onions, then serve with cooked rice and soured cream, if using.

Each serving contains Energy

Fat

Saturates

1056kJ 251kcal 13%

10g 14%

2g 9%

Sugars

Salt

9g 0.8g 10% 14%

of the reference intake. See page 8.

Carbohydrate 15g Protein 23g Fibre 6g 2 of your 5-a-day; high in protein; high in vitamin C

18

Lunch tomorrow C H E E S E B U RG E R QUESADILL AS Serves 4 Takes 30 mins Cost per serve £1.67 COOK’S TIP The hotter

your pan gets, the quicker the quesadillas will cook, so keep an eye on them and reduce the heat if needed.

600g leftover Smoky turkey chilli (see recipe, left) 8 white tortilla wraps 4 tsp American-inspired mustard 16 crinkle-cut gherkins, plus 1 tbsp pickle juice 8 mild cheese slices, torn 4-8 tsp burger sauce 150ml pot soured cream (optional) For the salsa leftover pickled onions (see recipe, left) 500g pack vine tomatoes, roughly chopped 10g fresh coriander, finely chopped

1 Mix the salsa ingredients with the pickle juice; set aside.

2 Preheat the oven to gas ½, 130°C, fan 110°C. Reheat the leftover chilli in a pan or microwave until piping hot. Working one at a time, top 4 tortillas with 1 tsp mustard each, then top with the chilli, spreading almost to the edges of the wrap and pushing down with a spoon to flatten slightly. Top each with 4 gherkin slices, tear over 2 cheese slices and drizzle with 1-2 tsp burger sauce (to taste). Cover with a plain wrap, pressing down.

3 Heat a dry frying pan over a mediumhigh heat, then cook the quesadillas one at a time for 3-6 mins until the cheese is melted and the outside is toasted, using a fish slice to push down the edges of the wraps to help them stick together. Flip, then cook for 1-3 mins until golden. Stack the quesadillas on a baking tray and keep warm in the oven while you cook the rest.

Slice each into 6 and serve with the salsa and soured cream, if you like.

Each serving contains Energy

2665kJ 633kcal 32%

Fat

Saturates

Sugars

Salt

19g 7g 15g 2.7g 28% 36% 17% 45%

of the reference intake. See page 8.

Carbohydrate 79g Protein 31g Fibre 10g

RECIPES ELLI DONAJGRODZKI PHOTOGRAPHY DANIELLE WOOD FOOD STYLING MIMA KATIE SINCLAIR MARSHALLPROP PROP STYLING STYLING DAVINA JENNYPERKINS IGGLEDEN

Dinner tonight

A WHACKING GREAT HIT

‘

OF SPECTACLE, ENTERTAINMENT AND NOSTALGIA’

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WEEKEND

BABY SPINACH

FIELD TO FORK Upgrade your winter comfort food recipes with these flavour-packed ingredients

21

Gonzalo Ros, director, Royalveg Fresh Produce Specialists, Spain

22

* Serves 2 Takes 20 mins Cost per serve 92p

Heat 1 tbsp olive oil in a frying pan over a medium heat and fry 1 finely sliced garlic clove, the picked leaves from 1 rosemary sprig and a pinch of crushed chillies for 2 mins. Add a drained 400g tin cannellini beans and 150ml water; season and cook for 6-7 mins, stirring often, until thickened.

Blitz 150g baby spinach with 2 tbsp water in a food processor until smooth. Scrape

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

into the beans, then cook for 2 mins or until thickened and bright green. Spoon over 2 slices sourdough toast and serve with poached or fried eggs, an extra drizzle of olive oil and some finely grated pecorino, if you like.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

1300kJ 309kcal 15%

8g 12%

1g 7%

2g 2%

0.7g 12%

of the reference intake. See page 8.

Carbohydrate 38g Protein 16g Fibre 10g 2 of your 5-a-day; high in fibre; source of folic acid

Dairy-free without the pecorino

‘Baby spinach has a milder, sweeter taste than mature. We grow in direct sunlight and the best soil conditions.’

S P I N AC H B E A N S O N T OA S T

*

PICK OF THE CROP

WEEKEND

COCONUT & S P I N AC H CHICKEN SOUP Serves 6 freeze without the noodles Takes 2 hrs Cost per serve £1.99 2 tsp each cumin seeds and coriander seeds 2 shallots, chopped 2 garlic cloves, peeled 3cm piece fresh ginger, peeled 30g pack fresh coriander, leaves picked, stalks fnely chopped

2 green chillies, deseeded, 1 halved and 1 fnely sliced 1 tbsp groundnut or vegetable oil 1.5-1.9kg whole chicken, at room temperature 2 chicken stock pots, made up to 1.25ltrs 400g tin lighter coconut milk 200g dried rice vermicelli noodles 250g pack baby spinach, washed 2 limes, 1 juiced, 1 cut into 6 wedges

1 Toast the cumin and coriander seeds in a dry frying pan over a low-medium heat for 1-2 mins until fragrant. Finely grind in a pestle and mortar.

2 Put the shallots, garlic, ginger, coriander stalks and the halved chilli in a food processor with 70ml water and blitz until finely chopped.

3 Heat the oil in a deep, lidded saucepan over a medium heat and brown the chicken all over for 5-7 mins, turning often, until golden all over. Transfer to a plate, then add the shallot mix and ground spices and fry for 3 mins, stirring regularly, before returning the chicken to the pan.

4 Add the stock and coconut milk; bring to a simmer. Cover, reduce the heat to low, then cook for 1 hr 20 mins-1 hr 30 mins until the chicken is cooked through and the meat is coming away from the bones. Remove the chicken from the pan, and shred into large pieces; discard the skin and bones.

5 Meanwhile, cook the noodles to pack instructions; drain and rinse with cold water. Put half the spinach and most of the coriander leaves in the food processor with a ladle of the chicken liquid.

Blend to a vibrant green sauce. Stir into the pan along with the remaining spinach. Cook over a low heat for 2-3 mins until just wilted. Remove from the heat, then stir in the chicken and lime juice.

6 Divide the noodles between bowls and ladle over the soup. Scatter with the remaining coriander and sliced chilli, and serve with the lime wedges.

Each serving contains Energy

1685kJ 400kcal 20%

Saturates

Sugars

Salt

11g 5g 16% 26%

Fat

3g 3%

1.5g 25%

of the reference intake. See page 8.

Carbohydrate 32g Protein 42g Fibre 2g Low in fat; low in sugar; high in protein

23

art 2025 t s k c i k o t ier meals h t l a e h & Quick

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UK, 18+. Opens 30/12/24 – 28/02/25. Purchase required. Buy any Tilda microwave rice pouch, Tasty Sides or Rice Pot in-store or online, visit www.tildawin.com, enter details & upload receipt. Daily prize draws, 61 total. Weekly prize draws: £500 experience e-gift vouchers, 9 total. Each product purchased per receipt equates to 1 entry, max 4 individual entries/products per receipt. Max 1 overall entry per person/per day. Receipts can only be used once & must be retained. Max 3 daily prizes & max 1 weekly prize per person. Exclusions apply. Full T&Cs: www.tildawin.com. Subject to availability. Selected stores only. Excludes Locals.

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WEEKEND

SHIITAKE MUSHROOMS

25

C RI S P Y S H I I TA K E B AO B U N S Makes 6 Takes 20 mins Cost per serve £1.32

1 Heat a frying pan over a high heat and dry-fry the shiitake mushrooms for 5 mins or until toasted – you may need to work in batches.

2 Reduce the heat to medium and add the oil, garlic, ginger, fve spice and soy sauce. Fry for 4 mins, stirring occasionally, or until the mushrooms are golden and sticky.

3 Toss together the sliced carrot, cucumber, chilli, rice vinegar and a pinch of salt.

4 Warm the bao buns to pack instructions. Squeeze a little

sriracha into each, then pile in the crispy shiitake followed by the shredded carrot, cucumber and chilli. Top with the crispy onions, coriander leaves and another drizzle of sriracha, and serve with the lime wedges for squeezing over.

Each bun contains Energy

788kJ 189kcal 9%

Saturates

Sugars

Salt

10g 3g 14% 13%

Fat

6g 7%

0.7g 12%

of the reference intake. See page 8.

Carbohydrate 20g Protein 3g Fibre 2g 1 of your 5-a-day; source of vitamin E; high in vitamin A

RECIPES ELSPETH ALLISON PHOTOGRAPHY ELLA MILLER FOOD STYLING KATY GREENWOOD PROP STYLING MAX ROBINSON

2 x 125g packs shiitake mushrooms, torn in half 1 tbsp groundnut or vegetable oil 1 garlic clove, grated 2cm piece fresh ginger, peeled and grated ¼ tsp Chinese five spice 1 tbsp reduced-salt soy sauce

1 carrot, peeled and sliced into matchsticks 5cm piece cucumber, deseeded and sliced into matchsticks 1 red chilli, deseeded and finely sliced 1 tbsp rice wine vinegar 6 bao buns 3 tbsp sriracha 3 tbsp crispy onions 10g fresh coriander, leaves picked 1 lime, sliced into wedges

26

Find more recipes using February’s seasonal ingredients at Tesco Real Food at tes.co/inseasonfebruary

WEEKEND

PICK OF THE CROP ‘The meaty, buttery texture of shiitake makes them an excellent centrepiece or side dish choice. The earthy, umami notes bring out the best in anything.’

Gary Bebbington, technical manager, Smithy Mushrooms Limited, Lancashire

S H I I TA K E M U S H RO O M & RI C O T TA TA R T S Makes 4 Takes 35 mins Cost per serve £1.84 GET AHEAD Assemble up to 1 day ahead; keep in the fridge until ready to bake.

Preheat the oven to gas 6, 200°C, fan 180°C, and place a baking tray inside to heat up. Heat 1 tbsp olive oil in a frying pan over a medium-high heat and fry 2 x 125g packs sliced shiitake mushrooms for 5 mins or until golden.

Beat a 250g pot ricotta with 1 crushed garlic clove, the zest and juice of ½ lemon and some seasoning. Unroll a 320g pack ready-rolled puff pastry,

reserving the paper. Cut into 4 rectangles, then arrange on the paper, leaving space between each piece. Score a 1.5cm border on each pastry piece, then spoon the ricotta mix into the centre, spreading evenly. Top with the mushrooms and a twist of black pepper, then brush the edges of the pastry with 1 beaten egg.

Carefully transfer, on the paper, to the heated tray, then bake for 20-22 mins until risen and golden. Scatter with 5g fnely chopped fresh flat-leaf parsley to serve.

Each tart contains Energy

1520kJ 364kcal 18%

Saturates

Sugars

Salt

23g 11g 33% 57%

Fat

3g 3%

0.5g 8%

of the reference intake. See page 8.

Carbohydrate 28g Protein 10g Fibre 1g

27

It s

n u c r C Time h

Wholegrain

Oats for the family

© 2025 Kellan Kellanova.

Available in the majority of stores

Available at

KNOW-HOW

DR ZZLE KICKS Easy dec

WORDS BRYONY BOWIE PHOTOGRAPHY GARETH MORGANS FOOD STYLING EMMA JANE FROST PROP STYLING JENNY IGGLEDEN

ade

n

t

ert s s e d

Olive oil on ice cream?

Trust us – it works!

Get everyone talking with this easy dinner party trick

M A K E I T AT H O M E Serve up a scoop of ice cream – we used Tesco Finest Madagascan Vanilla – then top with a drizzle of extra-virgin olive oil. Sprinkle with flaky sea salt, then dig in. The rich, foral notes of the olive oil contrast with the cold ice cream for luxurious results.

29

FRIDAY I’M IN LOVE Gather your favourite people for a sharing feast to remember: vibrant slaw, a silky dip and the juiciest of lamb chops. Dig in!

On the menu HOMEMADE LABNEH BEJEWELLED B A K E D RI C E RH U B A RB & C A RRO T S L AW LAMB CHOPS WITH C H A RRE D L E M O N S & ZHOUG S P I C E D T U RK E Y M E AT B A L L S

30

WEEKEND

31

BEJEWELLED B A K E D RI C E Serves 6 Takes 45 mins Cost per serve £1.68

HOMEMADE LABNEH Serves 6 Takes 20 mins plus overnight straining Cost per serve £1.12 2 x 500g pots Greek-style yogurt 1 tbsp extra-virgin olive oil 1 tsp cumin seeds, toasted in a dry frying pan pinch crushed chillies

1 lemon, zested and cut into wedges 2 fresh mint sprigs, leaves picked 1 red pepper, sliced 200g pack baby cucumbers, quartered lengthways 150g radishes, halved 220g pack Tesco Finest Piccobella cherry tomatoes 4 laffa fatbreads, toasted and sliced (optional)

1 Mix the yogurt and 1 tsp fine salt until well combined. Place a muslin cloth in a sieve set over a large bowl. Pour the yogurt mix into the muslin and fold over the excess cloth to cover it. Leave to strain in the fridge overnight.

2 Tip the strained yogurt into a serving bowl, discarding the liquid; mix until smooth. Drizzle over the oil and sprinkle with the cumin seeds, crushed chillies, lemon zest and mint leaves.

3 Arrange the pepper, cucumbers, radishes, tomatoes, lemon wedges and toasted fatbreads, if using, on a platter and serve with the labneh for dipping. The unassembled labneh will keep in an airtight container in the fridge for up to 3 days.

Each serving contains Energy

583kJ 141kcal 7%

Saturates

Sugars

Salt

10g 5g 14% 26%

Fat

7g 8%

0.6g 10%

of the reference intake. See page 8.

Carbohydrate 8g Protein 4g Fibre 2g 1 of your 5-a-day; source of vitamin C; source of protein

WE USED

2 Plain Laffa Style Flatbreads 200g, £1.45 (73p each) 32

30g butter 2 onions, thinly sliced 1 tsp caster sugar 1 tbsp coriander seeds, lightly crushed 1 tbsp cumin seeds 400g basmati rice, rinsed

100g pecan halves, toasted and chopped 100g curly kale, woody ends removed 100g dried cranberries 100g dried apricots, chopped 1 lemon, zest pared with a knife 250g pomegranate seeds 20g fresh mint, leaves picked and chopped

1 Preheat the oven to gas 9, 240°C, fan 220°C. Melt the butter in a frying pan over a medium heat and fry the onions for 10 mins or until softened and lightly golden. Stir through the sugar and spices for the final 3 mins.

2 Scrape into a high-sided ovenproof dish about 25 x 30cm. Add the rice, pecans, kale, cranberries, apricots and lemon zest and pour over 800ml boiling water. Stir well, then tightly cover with foil and bake for 25 mins or until the water has been fully absorbed. Set aside to rest, still covered, for 10 mins.

3 Remove the lemon zest, fuff up the rice with a fork, then fold through the pomegranate seeds and mint to serve.

Each serving contains Energy

2282kJ 544kcal 27%

Fat

Saturates

Sugars

Salt

18g 4g 28g 0.1g 26% 20% 31% 1%

of the reference intake. See page 8.

Carbohydrate 81g Protein 10g Fibre 7g

WEEKEND

E

ressive dip p m i ut b asy

Bejewelled baked rice

Homemade labneh

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WEEKEND

Spiced turkey meatballs p37

New

yw wa h ith r

ubarb Rhubarb & carrot slaw p37

35

Dine in DUCK WITH

AND MAKE YOUR MEAL MORE MEMORABLE

FREE RECIPE BOOKLET Download or request a postal copy of our dine in with duck recipe booklet, for free!

WWW.GRESSINGHAMDUCK.CO.UK/JOIN

Available in the majority of larger stores.

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SCAN FOR FREE BOOKLET

WEEKEND

LAMB CHOPS WITH C H A RRE D L E M O N S & ZHOUG Serves 6 Takes 45 mins plus at least 2 hrs marinating Cost per serve £4.07 1 tbsp cumin seeds 3 tbsp coriander seeds 2 garlic cloves, crushed 3 lemons, 2½ zested and juiced 3 tbsp extra-virgin olive oil 50g fresh coriander, chopped 12 (2 x 550g packs) lamb chops, fat trimmed, if you like 1 green chilli, chopped

1 Toast the cumin and coriander seeds in a dry frying pan over a medium heat for 2 mins until fragrant. Use a pestle and mortar (or a bowl and the end of a rolling pin) to crush to a sandy consistency.

2 Spoon 3 tbsp of the toasted spices into a bowl and mix through 1 crushed garlic clove, the zest and juice of 2 lemons, 1 tbsp oil and 20g coriander. Toss the lamb in the marinade, then cover and chill for at least 2 hrs or, ideally, overnight.

3 When ready to serve, tip the remaining ground spices, garlic, oil, zest and juice of ½ lemon, most of the remaining coriander and the chopped chilli into a blender; blitz until smooth. Add a splash of water, if needed, to catch the blade and make a smooth sauce.

4 Heat a frying or griddle pan over a medium heat until smoking. Slice the remaining ½ lemon and sear for 30 secs each side until lightly charred and slightly pink in the middle.

5 Fry or griddle the lamb chops in batches for 3-4 mins each side until lightly charred and slightly pink in the middle (or 4-5 mins each side for well done). Serve the lamb drizzled with the green sauce and the charred lemons, scattered with the remaining coriander and any remaining sauce in a bowl on the side.

Each serving contains Energy

1287kJ 309kcal 15%

Saturates

Sugars

Salt

20g 6g 28% 31%

Fat

1g 1%

0.1g 1%

of the reference intake. See page 8.

Carbohydrate 3g Protein 29g Fibre 3g

RH U B A RB & C A RRO T S L AW Serves 6

S P I C E D T U RK E Y M E AT B A L L S Serves 6 Takes 1 hr Cost per serve £1.14 2 tbsp olive oil 2 red onions, finely chopped 1 tbsp each coriander seeds and fennel seeds, lightly crushed 2 tsp ground cumin

1 tsp smoked paprika 1 large garlic clove, crushed 2 x 400g tins chopped tomatoes 500g pack turkey thigh mince 1 egg, lightly beaten 1 slice white bread, blitzed to crumbs 10g fresh flat-leaf parsley, chopped (optional)

1 Heat 1 tbsp oil in a lidded frying pan over a medium heat and fry the onions for 10 mins or until softened. Stir through the coriander and fennel seeds, cumin and paprika and cook for another 2 mins. Spoon half the mixture into a bowl.

2 Add the garlic to the pan, cook for 1 min, then stir through the tinned tomatoes. Simmer for 10 mins, then tip into a separate bowl and set aside.

3 Meanwhile, add the turkey mince, egg and breadcrumbs to the bowl with the onion mixture and beat vigorously with a wooden spoon until smooth. Shape into 18 equal-sized balls of roughly 35g each.

4 Wipe the pan clean and heat the remaining oil over a medium-high heat. Fry the meatballs for 8-10 mins, turning frequently, until golden. Pour over the tomato sauce, then cover and cook for 10 mins or until cooked through. Scatter with parsley, if using, and a little black pepper.

Each serving contains Energy

942kJ 225kcal 11%

Saturates

Sugars

Salt

10g 2g 14% 10%

Fat

7g 8%

0.3g 5%

of the reference intake. See page 8.

Carbohydrate 12g Protein 20g Fibre 3g 1 of your 5-a-day; high in protein; source of vitamin B12 and B6

Takes 30 mins Cost per serve 52p

Toss 2 fnely chopped rhubarb stalks, 1 small, thinly sliced red onion, the juice of 1 lemon, a 2cm piece peeled and grated fresh ginger and 1 tbsp light brown soft sugar together in a bowl to mix well. Set aside for 10 mins to pickle. Meanwhile, scrub and coarsely grate 3 carrots, thinly slice 1 small white cabbage and fnely chop a 30g pack fresh coriander and toss together with the other ingredients. Serve immediately, or store in the fridge for up to 2 hrs. Leftovers will keep in an airtight container in the fridge for up to 2 days.

Each serving contains Energy

Fat

Saturates

243kJ 58kcal 3%

0g 0%

<1g 10g 0.1g 1% 11% 1%

Sugars

Salt

of the reference intake. See page 8.

Carbohydrate 10g Protein 1g Fibre 5g 1 of your 5-a-day; source of vitamin C

37

Lamb chops with charred lemons & zhoug p37

GIVE ME MORE! Scan this QR code to find more recipes for Valentine’s Day, on Tesco Real Food.

38

RECIPES CATE WALTON PHOTOGRAPHY TOM REGESTER FOOD STYLING LUCY O’REILLY PROP STYLING MAX ROBINSON

WEEKEND

Available in selected larger stores

Available at

Spread the love Step into your happy era and fall head over heels for this cute Valentine’s range by Paperchase and illustrator Mélanie Johnsson – the perfect match!

Want them to know you’re thinking of them? Pop a positivity postcard in their pocket, make them a cuppa in their new favourite mug, or promise them a treat with a token of love.

40

TREAT THEM

ADVERTISEMENT PROMOTION

MEET THE ARTIST Paperchase has teamed up with illustrator Mélanie Johnsson to create a bright and happy range. Discover this cool collaboration…

What was the inspiration behind this design partnership?

‘It was a beautiful team effort between Paperchase and me. We wanted to create something that doesn’t look like a typical Valentine’s Day range. The

designs celebrate all kinds of love, including self-love, and use bold and bright colours for a fun, original medley of pieces.’

How would you describe your style of drawing?

‘Colourful, bold, happy, and sometimes quirky!

I like to keep my designs simple and as striking as possible.’

Which pieces in the range would you gift to a loved

one, and which would you treat yourself with?

‘It’s so hard picking just two! Can I have them all, please?! I think I would have to give my mum the makeup bag, because I love her to the moon and back and I know she would absolutely love it. And for me, I would choose the smoothie cup – as a daily reminder to be kind and gentle with myself and to practise more self-love.’

‘The designs celebrate all kinds of love, including self-love’ Mélanie Johnsson

TREAT YOURSELF

Treat them (left) Large Gift Bag, £3.50; Tokens of My Love Fun Vouchers, £3; Slogan Pens 3-pack, £8; Valentine’s Day Cards, £2.75 each; Laptop Sleeve & Airpod Case, £14; Happy Face Mug, £5; Radiant Reminders set of 20 postcards, £4; Makeup Bag, £10 Treat yourself Acrylic Vase, £14; Self-Love Smoothie Cup, £12; Dumpling Candle, £6; A5 Notebook Library set of 5 books, £15; In My Happy Era Journal, £6; In Our Happy Era LED Noteboard, £14 41

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KNOW-HOW

SAY IT WITH FLOWERS From floral whites to aromatic reds, we’ve got the perfect bouquet of bottles to celebrate Valentine’s Day

W

LAUREN BALLANTYNE Tesco wine product development manager

hat does it actually mean for a wine to be ‘floral’? The scent comes from the grape skin itself.

If you’re up for a bit of science, Tesco wine expert Lauren Ballantyne explains: ‘The chemical compounds in the grape skin are similar to the ones found in flowers, which is why we get wines

that smell floral. White wines tend to have the aromas of white and yellow flowers, such as honeysuckle and jasmine. Red wines tend to evoke purple and pink flowers, like rose and violet.’ So, there you have it. A nugget of knowledge to build your wine-buffery! And here are a few of our favourites to try.

Méditerranée Cave Des Roches A fruity rosé made in the sunny Med that’s full of berry flavours.

Try it If you like Provence rosé.

Tesco Finest Floreal Developed by passionate vine growers who are committed to sustainability, this innovative grape variety delivers bright acidity balanced by expressive flavours of citrus and exotic fruit.

Try it As an alternative to Sauvignon Blanc.

18+

43

KNOW-HOW

Tesco Finest Prosecco Rosé Light, refreshing and slightly fruity, this combines the crispness of traditional Prosecco with hints of red fruits such as strawberry and raspberry.

Try it For a romantic pink twist on classic prosecco.

Tesco Finest English Sparkling Hand-harvested from exceptional English vineyards in Kent, this is a dry, crisp sparkling wine. The apple and citrus favours are balanced by brioche notes.

Try it As a luxe local alternative to Champagne.

‘The chemical compounds in the grape skin are similar to the ones found in flowers, which is why we get wines that smell floral’ Lauren Ballantyne, Tesco wine product development manager

Tesco Finest Central Otago Pinot Noir A smooth red with juicy fruit favours and a velvety-smooth finish.

Try it As an exemplary example of a Pinot Noir.

44

18+

WORDS ELLI DONAJGRODZKI

Tesco Finest The Trilogy Malbec A spicy, full-bodied choice that’s brimming with chocolate aromas and dark fruit favours.

Try it Served alongside steak frites for a pitch-perfect Valentine’s dinner.

Available in larger stores

Available at

YOU ALREADY KNOW YOU’RE GONNA LOVE IT!

© LITTLESTAR

mamma-mia.com

NOVELLO THEATRE

WEEKEND SLUG

THE PERFECT MATCH Thought chocolate couldn’t get any better? Elevate your favourite treat with simple storecupboard ingredients and these wow-factor recipes

47

Baking made Easy & Delightful. trusted since 1972

WEEKEND

is b Th

row n

ie/ cook ie m

ash-up is a must-try

Dark chocolate & peanut butter ‘brookie’ p50

49

SLUG

PEANUT BUTTER The perfect contrast to chocolate’s sweet and silky profile, with its rich, sweet and slightly salty flavour. This combination is a classic for a reason!

120g butter, at room temperature, plus extra for greasing 140g light brown soft sugar 1 egg, beaten 1 tsp vanilla extract 170g plain flour ½ tsp bicarbonate of soda 100g dark chocolate, chopped vanilla ice cream (optional) For the brownie layer 100g 75% Tesco Finest dark chocolate, chopped 100g butter, cubed 140g golden caster sugar 2 eggs 50g cocoa powder 40g plain flour 75g crunchy peanut butter

Each ‘brookie’ contains Energy

1943kJ 466kcal 23%

Fat

Saturates

Sugars

Salt

28g 15g 30g 0.3g 40% 77% 33% 5%

of the reference intake. See page 8.

Carbohydrate 44g Protein 8g Fibre 4g

MALTED MILK POWDER The comforting nostalgia of malted milk powder, with its toasty, almost caramel flavour, brings an extra depth to chocolate, adding creaminess and light nutty notes in one fell swoop.

M A LT E D C H O C O L AT E F O N DA N T S Serves 6 Takes 45 mins Cost per serve 75p GET AHEAD Uncooked fondants will keep in the fridge for up to 2 days – they may need an extra min to cook.

Freeze wrapped in clingflm and foil for up to 3 months and bake for an extra 5 mins.

125g butter, 100g diced, 25g melted 1½ tbsp cocoa powder 100g 75% Tesco Finest dark chocolate, chopped 2 eggs, plus 2 yolks 60g caster sugar 40g light brown soft sugar 90g plain flour 2 tbsp malted milk drink powder vanilla ice cream and raspberries (optional)

1 Brush 6 x 150ml dariole moulds or ramekins with the melted butter, then chill in the fridge or freezer for 5 mins. Brush with butter again, then put the cocoa powder into 1 mould and shake it around so it coats the inside. Pour the excess into the next mould and repeat until all the moulds are coated; return to the fridge to chill.

2 Meanwhile, melt the 100g butter and chocolate in a heatproof bowl set over a pan of barely simmering water, then stir to combine. Cool for 10 mins.

3 Put the eggs, egg yolks and sugars in a mixing bowl and whisk with an electric whisk for 4-5 mins until thick, and a little of the mixture that drops back on itself takes a moment to sink in. Beat in the flour and malted milk powder with a wooden spoon until just combined, then fold the chocolate mixture in a third at a time until well combined. Spoon into the prepared moulds and chill for 1 hr.

4 Preheat the oven to gas 6, 200°C, fan 180°C. Put the fondants on a baking tray and bake for 11 mins or until just coming away from the sides and the top has a crust. Leave to cool for 30 secs before using oven gloves to turn out onto plates. Serve with vanilla ice cream and raspberries, if you like*.

Each serving contains Energy

1830kJ 439kcal 22%

Fat

Saturates

Sugars

Salt

29g 17g 23g 0.1g 41% 84% 25% 2%

of the reference intake. See page 8.

Carbohydrate 36g Protein 7g Fibre 3g

50

We recommend these recipes for a special occasion or treat, as part of a balanced diet

Makes 12 freeze unbaked; bake from frozen for an extra 10 mins Takes 50 mins Cost per serve 58p

1 Preheat the oven to gas 5, 190°C, fan 170°C and grease a 20cm nonstick baking dish or frying pan with butter. To make the cookie dough, beat the butter and sugar together until pale and fluffy. Whisk in the egg and vanilla extract until just combined, then fold in the flour and bicarbonate of soda, followed by the chocolate.

Transfer to the fridge to chill.

2 Meanwhile, make the brownie.

Melt the chocolate and butter in a heatproof bowl set over a pan of barely simmering water. When melted, stir, then whisk in the sugar until dissolved. Leave to cool for 5 mins before whisking in the eggs until just combined. In a separate bowl, mix the cocoa powder, flour and a pinch of salt, then whisk into the chocolate until just combined.

3 Microwave the peanut butter in 20 sec bursts until just loose.

Spoon both the cookie and brownie batters into the baking dish, alternating and adding occasional spoonfuls of peanut butter. Drag a knife through the mixture to swirl a little.

4 Bake the brookie for 20-25 mins – there should be a crust on top with a wobble in the centre.

Leave to cool for 5 mins before serving with ice cream, if you like*.

*

DA RK C H O C O L AT E & PEANUT BUT TER ‘ B RO O K I E ’

WEEKEND

milk hot chocolate vi d e t l a bes M

Malted chocolate fondants

FINEST FLOURISHES These Tesco Finest chocolate bars pair classic flavours with dark chocolate for matches made in heaven.

Tesco Finest Orange Dark Chocolate 47% 100g, £2 Tesco Finest Mint Dark Chocolate 47% 100g, £2 Tesco Finest Dark Milk Chocolate 48% 100g, £2

51

WEEKEND

TAHINI Nutty, creamy and slightly bitter, tahini works nicely with rich dark chocolate or sweet fruits, balancing sweetness with its deep earthy notes.

Serves 12 (or 6 sharing portions) Takes 25 mins Cost per serve 50p

Put 100g finely chopped 75% Tesco Finest dark chocolate, a pinch of sea salt flakes and 100ml whipping cream in a heatproof bowl over a pan of barely simmering water and melt without stirring.

Remove from the heat, set aside for 2 mins, then stir to combine. Set aside for 10 mins or until cooled to around body temperature. Using a balloon whisk, slowly whisk 200ml double cream into the dark chocolate mixture until combined

and just thick enough to spoon. Set aside. In a separate bowl, whisk another 100ml whipping cream and 150ml double cream with 75g sieved icing sugar and 1 tsp vanilla bean paste until it forms soft peaks. Add 4 tbsp stirred tahini and whisk again until smooth. Fold the two mixtures together until just marbled. Spoon into glasses and scatter with 30g roasted chopped hazelnuts and ½ tsp toasted sesame seeds to serve*.

Each serving contains Energy

1300kJ 315kcal 16%

Fat

Saturates

Sugars

Salt

29g 15g 10g 0.1g 41% 77% 11% 1%

of the reference intake. See page 8.

Carbohydrate 11g Protein 3g Fibre 1g

Cocviepre re

we

Try tahini to ba lanc es

oc o et ch late GIVE ME MORE! Scan this QR code to find more recipes for chocolate lovers, on Tesco Real Food.

52

RECIPES ELLA TARN WORDS BRYONY BOWIE PHOTOGRAPHY KAREN THOMAS FOOD STYLING CHARLOTTE WHATCOTT PROP STYLING MORAG FARQUHAR * We recommend this recipe for a special occasion or treat, as part of a balanced diet

S A LT E D C H O C O L AT E & TA H I N I S H A RI N G M O U S S E S

S

e r a h S o t

ED E T I M I 12 L

e d a M

BAR N O I T I

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SUBJECT TO AVAILABILITY

Available in all stores

Available at

Available in selected stores

Available at

KNOW-HOW

ALL RISE Whether you’re a fan of frozen or take pride in homemade, there’s more to the humble Yorkshire pud than meets the eye

55

KNOW-HOW

A

re they a roast dinner must-have, or a side to take or leave? And is it ever right to have them for breakfast, or even dessert? Voted the nation’s bestloved regional treat*, it’s fair to say that most of us have strong opinions about the great Yorkshire pud.

HOW WILL YOU EAT YOURS? AS WRAPS Give leftovers a new lease of life by topping a flattened Yorkie with roast dinner components before rolling up. Or, embrace the trend by filling a big Yorkie with something cheesy, wrapping, then grilling in a toastie maker.

AS CANAPÉS Fill mini Yorkies with cocktail sausages, chutney and a little mustard, or dot horseradish sauce over sliced beef. Or, try lemony cream cheese, smoked salmon and dill.

FOR PUDDING Perhaps the most controversial take, but there really is little difference between Yorkshire pudding batter and pancake batter. If you’re making your puds from scratch you can add vanilla extract, spices or citrus zest to the batter – and be sure to bake in vegetable oil rather than beef dripping! Not convinced?

Go to tes.co/ puddingwithpears for our cheat’s version – you’ll love it!

77% of people think Yorkshire puds should be included with Christmas dinner**.

Hot tips…

2 GET THE OIL HOT Adding batter to a cold tin is a fast-track to smaller puddings that are more likely to stick to the pan or even come out soggy. Make sure to give the oil and tray time to heat up properly: the oil should be shimmering when it’s ready.

3 KEEP THE OVEN DOOR SHUT Opening the door mid-cook will lead to your puds (and spirits) sinking. If you’re doing a roast, check you won’t need to move anything in or out of the oven while your Yorkies are cooking.

56

GIVE ME MORE! Scan this QR code for a Yorkshire pudding recipe, on Tesco Real Food.

*

1 REST YOUR BATTER The longer the rest, the taller and crispier your Yorkshires will be.

Whip up your batter up to 24 hrs ahead, then chill until needed. Bring the batter back to room temperature before cooking for the tallest results. For a classic cup-shape, fridgecold batter will rise around the sides but stay lower in the middle to give denser puds.

WORDS BRYONY BOWIE PHOTOGRAPHY TOBY SCOTT FOOD STYLING KATY GREENWOOD PROP STYLING JENNY IGGLEDEN Source: craftguildofchefs.org **Source: yougov.co.uk

FOR THE PERFECT RISE

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Save up to £810*on a P&O Cruises holiday with Tesco Clubcard †Select Price of £1,199 per person is based on two adults sharing an GF grade Balcony cabin on cruise G613. Book by 3 March 2025. Prices are subject to availability and may go up or down. For up-to-date prices and full T&Cs applicable to Select Price, please visit www.pocruises.com. *For terms and conditions, please scan the QR code.

WEEKEND

POT LUCK

One-pot wonders don’t need to feel basic. These new oven-to-table ideas are special enough for hosting yet budget-friendly too <#Y#>

£1.66 per serve

Caramelised baked squash with a zingy, aromatic dressing.

GINGER & PEANUT B A K E D B U T T E RN U T S Q UA S H Serves 4 Takes 1 hr Cost per serve £1.14 1 butternut squash (about 1kg), halved lengthways and deseeded 2 tbsp sunflower oil

Sweet and sour, sticky and unctuous, this one-pan dish is an absolute chicken dinner winner!

CHICKEN WITH GRAPES & TA RR AG O N Serves 4 Takes 55 mins Cost per serve £1.66 1kg chicken legs or 1kg chicken thighs and drumsticks 1 tbsp olive oil 6 echalion shallots, peeled and halved 6 garlic cloves, peeled and left whole 500g red grapes, broken into small clusters 6 tbsp white wine vinegar 20g pack fresh tarragon, leaves picked green salad and crusty bread (optional)

<#X#>

1 Preheat the oven to gas 6, 200°C, fan 180°C. Liberally season the chicken.

Heat the oil in a casserole pan over a medium heat, then brown the chicken all over for 10 mins or until deep golden.

2 Push the chicken to one side of the pan, then add the shallots, garlic and the grapes. Stir in the vinegar and 2 tbsp water, then arrange everything in an even layer with the chicken, skin-side up, on the top.

3 Transfer to the oven for 40 mins or until the chicken is crisp and cooked through and the grapes are bursting and juicy. Scatter over the tarragon leaves, then serve with a green salad and some crusty bread, if you like.

Each serving contains Energy

1933kJ 463kcal 23%

Fat

Saturates

Sugars

Salt

25g 7g 24g 0.6g 35% 33% 27% 10%

of the reference intake. See page 8.

Carbohydrate 25g Protein 32g Fibre 3g

4 garlic cloves, grated 4cm piece fresh ginger, peeled and grated 4 echalion shallots, peeled, 1 finely sliced, 3 halved 2 limes, 1½ juiced, ½ cut into wedges 2 tbsp smooth peanut butter 2 tbsp maple syrup 1 red chilli, finely sliced 30g pack fresh coriander, leaves picked cooked basmati rice (optional)

1 Preheat the oven to gas 5, 190°C, fan 170°C. Put the squash halves, cut-side down, on a board and slice at 5mm intervals along each length, avoiding cutting all the way through.

2 Rub the squash halves with 1 tbsp oil. Scatter over most of the garlic and ginger and a good pinch of seasoning. Add the sliced shallots to a bowl with a pinch of salt and the juice of ½ lime, scrunch well, then set aside. Add the halved shallots to a baking dish, nestling the squash halves among them.

3 Drizzle over the remaining oil, add 30ml water, then roast for 45 mins or until the squash is starting to caramelise and the shallots are sticky and soft.

4 Meanwhile, whisk the peanut butter, maple syrup and remaining lime juice with the remaining ginger and garlic and 2 tbsp warm water. Top the roasted squash with the pickled shallots, chilli and coriander leaves, then spoon over the dressing.

Serve with rice, if you like, and the lime wedges.

Each serving contains Energy

Fat

Saturates

1007kJ 241kcal 12%

11g 16%

2g 8%

Sugars

Salt

18g 0.3g 20% 5%

of the reference intake. See page 8.

Carbohydrate 28g Protein 6g Fibre 2g 1 of your 5-a-day; high in vitamin A; source of vitamin C; source of vitamin E

WEEKEND

Ginger & peanut baked butternut squash

£1.14 per serve

<#Y#>

WEEKEND

Tender, pullable meat in a rich, smoky sauce with the sweetest, sticky vegetables.

C O C OA - C H I L L I P U L L E D B RI S K E T Serves 6 Takes 5 hrs Cost per serve £2.80 1kg beef brisket 1 heaped tbsp cocoa powder 95g jar chipotle paste 2 tbsp rapeseed or vegetable oil 4 red onions, cut into wedges

4 garlic cloves, sliced 1kg baby potatoes, scrubbed, larger ones halved 500g carrots, trimmed and scrubbed, larger ones halved 3 bay leaves 1 beef stock pot, made up to 500ml steamed green vegetables (optional)

1 Preheat the oven to gas 3, 170°C, fan 150°C. Bring the brisket up to room temperature for 30 mins. Rub the meat with the cocoa powder and 1 tbsp chipotle paste. Heat 1 tbsp oil in a lidded casserole pan over a medium heat, brown the meat for 8-10 mins; set aside on a plate.

2 Add the remaining oil to the pan; cook the onions and garlic for 5 mins. Stir in the remaining chipotle paste, the potatoes, carrots and bay leaves. Return the meat to the pan; stir so the vegetables are on top, then pour over the stock to submerge the meat. Heat until bubbling.

3 Cover and cook in the oven for 4-4½ hrs, basting every hour or so, and removing the lid for the last 1 hr.

4 Pull the meat with 2 forks, then serve with the vegetables, with the pan juices drizzled over, alongside some steamed green veg, if you like.

Each serving contains Energy

2597kJ 622kcal 31%

Fat

Saturates

Sugars

Salt

33g 12g 16g 1.3g 47% 61% 18% 21%

of the reference intake. See page 8.

Carbohydrate 40g Protein 36g Fibre 9g

DRINKS MATCH

TESCO FINEST BAROSSA SHIRAZ This full-bodied red is from one of Australia’s greatest wine regions, and it’s a super match for spicy, meaty dishes dishes.

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Smoky, sweet and packed full of flavour.

O N E - PA N C O D, C H O RI Z O & CHICKPEA BAKE Serves 4 Takes 40 mins Cost per serve £2.64 1 tsp olive oil 2 onions, roughly chopped 2 celery sticks, sliced 4 garlic cloves, sliced 130g pack diced chorizo 400g tin plum tomatoes 400g tin chickpeas 540g pack frozen cod fillets, defrosted, skinned and cut into 5cm chunks 30g pack fresh parsley, leaves picked and chopped 1 lemon, cut into wedges

<#X#>

1 Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a casserole pan over a low-medium heat.

Add the onions, celery, garlic and chorizo; cook for 10 mins. Add the plum tomatoes, breaking up with a spoon, then add the chickpeas and juices; simmer for 10 mins.

2 Pat the cod dry with kitchen paper, then arrange over the top of the pan. Bake for 10 mins or until the sauce is reduced and the cod is juicy, flaking and cooked through. Scatter with parsley and serve with the lemon wedges to squeeze over.

Each serving contains Energy

1594kJ 381kcal 19%

Fat

Saturates

Sugars

Salt

14g 4g 10g 1.6g 20% 22% 11% 26%

of the reference intake. See page 8.

Carbohydrate 20g Protein 39g Fibre 8g 2 of your 5-a-day; source of vitamin B12

RECIPES MADDIE RIX PHOTOGRAPHY TOBY SCOTT FOOD STYLING MIMA SINCLAIR PROP STYLING MORAG FARQUHAR

WEEKEND

Available in selected larger stores

Available at

GIVE US A TWIRL Nothing impresses quite like fresh, homemade pasta. So give our mini masterclass a go – no special equipment required

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KNOW-HOW

The ingredients…

THE FLOUR If possible, use

00 flour for making pasta – though plain works well if you can’t find it. The name refers to the Italian grading system: 00 flour is very finely milled, with a texture similar to cornflour. It’s high in protein and has a gluten content somewhere between plain and strong flours. Use as little extra flour as possible when rolling out the dough to prevent it going dry or crumbly.

THE EGGS Classic northern Italian pasta contains just two ingredients – flour and eggs, while southern Italy favours just flour (or semolina) and water. The former is what you can find in stores labelled as ‘fresh egg pasta’, while dried pastas are usually in the latter camp. Fresh egg pasta has more richness, a more golden

colour and a silky smooth texture. It’s important to use the egg size specified in the recipe, as using larger or smaller ones will make the dough too sticky or dry.

THE SALT This is added to the cooking water rather than the dough, and it should be added generously – about 1-2 tsp fine salt per litre of water for homemade pasta – but you don’t want your cooking water as salty as the sea, as some people claim! Salt is very important for flavour but also texture: it firms up the pasta, helping to prevent it becoming sticky, and ensuring you get that perfect al dente bite. Add salt once the water’s already boiling, just before adding the pasta, as this will help the salt dissolve better.

Your basic pasta dough

H O M E M A D E TAG L I AT E L L E

Follow these simple steps to make a basic pasta dough for four people.

Serves 4 freeze uncooked Takes 45 mins Cost per serve 27p

PA S TA D O U G H

Divide 1 batch pasta dough (left) into 4. Cover 3 pieces with an upturned bowl and flatten the fourth into a rectangle. Roll out to a rectangle of 30 x 35cm, less than 1mm thick; it should be an even thickness and look translucent. Dust with a tiny bit of plain four if it sticks. Cut into 1cm strips and move to a lightly floured surface; set aside and repeat with the rest of the dough. Meanwhile, bring a pan of salted water to the boil. Add the tagliatelle and stir with a wooden spoon.

Return to the boil; simmer for 3-4 mins, stirring occasionally, until just tender with a slight bite.

Cooked tagliatelle will keep in the fridge for 3-5 days.

Put 400g plain four or 00 pasta four in a mixing bowl, make a well in the centre and crack in 4 eggs.

Use a fork to mix to a shaggy dough. Add 2 tsp water and use your hands to bring the dough together in the bowl, kneading to a firm ball. Tip onto a clean surface and knead for 10 mins (or 8-10 mins if using a dough hook) or until smooth and elastic, adding a little more flour only if it sticks; the dough will feel quite stiff as you knead. Cover with a tea towel or upturned bowl for 30 mins to 2 hrs before rolling and shaping.

Now you can cut your rested pasta dough into whatever shape you want - see our recipe, right, for an idea - and add your favourite sauce.

Each serving contains Energy

1860kJ 440kcal 22%

Saturates

Sugars

Salt

7g 2g 10% 10%

Fat

1g 1%

0.2g 4%

of the reference intake. See page 8.

Carbohydrate 75g Protein 18g Fibre 4g Source of protein; source of vitamin D

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KNOW-HOW

Master…

THE BASICS

KEEP IT COVERED Pasta dough dries out quickly, so always keep it covered while you’re not working with it – this is one reason why our recipes work with a portion of the dough at a time, rather than all of it at once. Cover with a clean tea towel, clingfilm or an upturned bowl.

TAKE A REST Allowing pasta dough to rest before rolling it out lets the flour absorb more of the liquid, for a more hydrated dough. At the same time the gluten in the flour will relax, making the dough less likely to crack and much easier to roll out without it snapping back. Aim to rest the dough for at least 30 mins (or up to 2 hrs) at room temperature – or for up to 24 hrs in the fridge.

ROLL WITH IT When rolling pasta dough, start from the centre and roll outwards, as the middle will always be the thickest part of the dough. Flip and turn it every now and then to make sure you have an even thickness. Pasta will double in thickness when it cooks, so the thinner you can get it, the better: when it’s ready it should look translucent. Only add extra flour if the dough’s really sticking, as too much can easily cause it to dry out – it’s better to use fine semolina if possible. Make sure you have plenty of space to work on too.

KITTED UP Get all mixed up in a durable Stainless Steel Mixing Bowl, £4, then roll easily with an eco-friendly Bamboo Rolling Pin, £1.75. Cut out shapes with Stainless Steel Reversible Cookie Cutters, £3.25.

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Make this special pasta for someone you love...

B E E T RO O T & RI C O T TA R AV I O L I Serves 2 Takes 30 mins Cost per serve 94p TIME SAVER Roast a batch of beetroot and garlic to use in other meals or swap the roasted beetroot and garlic for 50g precooked beetroot and ½ a small garlic clove.

1 tsp olive oil, plus extra for greasing 60g fresh beetroot, trimmed and scrubbed 2 garlic cloves, peeled 60g ricotta, well drained 20g pecorino, finely grated 1 tsp Dijon mustard (optional) ½ batch pasta dough (see recipe, p67) plain flour, for dusting steamed veg (optional)

1 Preheat the oven to gas 7, 220°C, fan 200°C. Rub your hands and chopping board with a little oil (to prevent staining), then cut the beetroot into thin wedges. Transfer to a lined baking tray with the garlic cloves, toss with 1 tsp oil, then roast for 15-20 mins until tender and lightly caramelised.

2 Mash the garlic cloves with a fork. Chop the roasted beetroot, then mash to a rough purée.

Mix with the garlic, ricotta, pecorino and mustard; season to taste.

3 Meanwhile, halve the pasta dough. Cover 1 piece with an upturned bowl and flatten the other into a rectangle. Roll out to a rectangle about 45 x 25cm, less than 1mm thick; it should look translucent.

Dust with a tiny bit of plain flour if it sticks to the rolling pin.

4 Use an 8cm heart-shaped cutter to lightly mark 5 shapes along the bottom half of the pasta sheet, without cutting through. Spoon 1½ tsp filling into the centre of each heart shape (pic A), then use your finger to dab the edges with water. Fold over the top half of the pasta sheet, gently pressing around each pile of filling to seal and get rid of any air pockets. Use the cutter to stamp out 5 ravioli (pic B). Repeat with the remaining piece of dough to make 5 more ravioli.

5 Meanwhile, bring a pan of salted water to the boil. Add the ravioli and stir gently with a wooden spoon. Return to the boil; simmer for 8 mins, stirring occasionally, until tender with a slight bite.

Serve with steamed veg, if you like.

Each serving contains Energy

2571kJ 612kcal 31%

Fat

Serves 2

Takes 15 mins Cost per serve £1.23

Heat a dry frying pan over low-medium heat and toast 40g chopped hazelnuts for 3-4 mins, stirring often, until fragrant and lightly browned. Tip into a bowl and set aside. Add 30g butter to the pan and cook, stirring frequently, for 3-4 mins until browned but not burnt.

Add the leaves of 20g fresh sage and 20g drained capers and fry for 1-2 mins, stirring constantly, until the sage is starting to darken and crisp (it’ll crisp up more as it cools). Stir through the nuts and the juice of ½ lemon and take off the heat. Serve over the Beetroot & ricotta ravioli (left) or your favourite pasta, adding 1-2 tbsp cooking water to the sauce to loosen. Finish with 25g grated pecorino and ½ tsp crushed chillies.

Each serving (sauce only) contains

Saturates

Sugars

Salt

Energy

19g 6g 27% 32%

4g 4%

1g 17%

1298kJ 315kcal 16%

of the reference intake. See page 8.

Carbohydrate 83g Protein 24g Fibre 5g

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S AG E & B RO W N B U T T E R S AU C E W I T H T OA S T E D H A Z E L N U T S

Saturates

Sugars

Salt

30g 11g 42% 57%

Fat

1g 2%

1.2g 19%

of the reference intake. See page 8.

Carbohydrate 3g Protein 7g Fibre 3g

B

WORDS BRYONY BOWIE, NANCY ANNE HARBORD RECIPES NANCY ANNE HARBORD PHOTOGRAPHY DANIELLE WOOD FOOD STYLING MIMA SINCLAIR PROP STYLING DAVINA PERKINS

KNOW-HOW

A

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HEALTH & WELLBEING

What the

?

health

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

TREND ON TRIAL: DRINKING OKRA WATER It’s the ‘Marmite’ of the veg world, but soaking sliced okra in

1 IN20 of us have been diagnosed with seasonal affective disorder (SAD) in the UK*.

water overnight, then drinking the gooey extract, is claimed to help reduce blood sugar spikes after meals and slow down the digestion of carbs . It’s said you can benefit from eating okra whole too – which might be easier!

THE TRUTH ABOUT… CORTISOL Also known as the stress hormone, cortisol helps our bodies regulate everything from metabolism to immune function.

It can become a problem if your cortisol levels remain high for a long time. Low-impact exercise, such as yoga and swimming, can help your body relax and reduce levels.

WORDS GEORGINA CROTHERS PHOTOGRAPHY GETTY IMAGES * Source: healthwatch.co.uk **Source: healthline.com

KEEP THE WINTER BLUES AT BAY For some, shorter days and colder weather can cause a low mood, a lack of energy and even lead to SAD – a type of depression triggered by seasonal changes. Take a moment to listen to a loved one and talk openly about how you’re feeling too.

3am WAKE-UPS

WHAT IS… THE 30-30-30 METHOD? This trend involves eating 30g of protein within 30 minutes of waking up, followed by 30 minutes of lowintensity exercise. It’s claimed it can help stabilise your blood sugar and contribute to weight loss, but this

might not be sustainable for everyone. Instead, tryy having breakfast within two hours of waking and ensure you’re eating a balanced diet with lots of fibre.

It’s the most common time women in the UK are waking up as a result of menopausal insomnia**.

If you’re struggling to sleep, regular daily exercise and eating your evening meal at an earlier time might help.

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Available in the majority of larger stores

HEALTH & WELLBEING

My health kicks

Millie Mackintosh

INTERVIEW GEORGINA CROTHERS PHOTOGRAPHY BILLIE SCHEEPERS, GETTY IMAGES

TV personality and lifestyle influencer Millie Mackintosh reveals how wellness and exercise help a busy working mum I exercise to look after my body for the future. When I was younger, I’d work out to look good in a bikini, but that’s no longer my focus. My focus is mobility, how much energy I have and how strong I feel. I lift weights twice a week with a trainer, doing slow, controlled reps to build bone density.

I really love Pilates – it’s so good for my core, posture and breathing. I used to always exercise in a way that felt like a punishment. Now I don’t do as many intense, HIIT-style workouts that stress my body out.

Giving up alcohol has transformed my life.

One of my issues when drinking was knowing when I’d had enough. Even a small amount and I’d get hangovers. I fnally realised it was a gift to myself to say no to the thing that’s harming me. I no longer have the anxiety and guilt I’d feel after drinking, and my sleep, digestion and skin have improved.

I prep and batch-cook food so I can be more efficient with my time during the day.

Most mornings, I have protein overnight oats after the school run, so that I can eat them before work. Having flexibility in what

you eat and listening to what your body wants is important. I’m gluten-intolerant, but I still like to indulge. I’ll have a burger with fries but wrapped in lettuce instead of the bun, and gluten-free pasta is my comfort food.

Brain hygiene really helps me manage my ADHD. Going for a jog frst thing to get outside in the fresh air and light soon after you wake up is great for your mind.

I meditate every morning before the kids wake up. It’s a 20-minute transcendental meditation, which is mantra-based. I also listen to a Yoga Nidra – a guided meditation that’s done lying down– before I go to bed.

CBD helps me manage my stress in a busy lifestyle. It’s great for calming my mind and fnding my inner Zen. I use gummies, oil or have it in a drink form.

‘Giving up alcohol has transformed my life – I no longer have the anxiety and guilt I’d feel after drinking and my sleep, digestion and skin have improved’

Millie’s book Bad Drunk is out now.

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Look after your heart Keep your heart health in check with Tesco and British Heart Foundation

1 in 2 3 people will experience a heart or circulatory condition in their lifetime*.

HEALTH HACKS

1. FIND ALTERNATIVES TO SALT There are plenty of cheap and easy ways to flavour your food that are better for your heart. Try replacing salt with pepper, dried herbs or citrus zest to spice up your next dish.

2. STAY ACTIVE Around

Around 11 million people in the UK have been diagnosed with high blood pressure by their GP*.

‘Along with a healthy diet and exercise, drinking alcohol only in moderation and quiting smoking can also help to keep your blood pressure in check’

1 in 3 UK adults doesn’t meet the recommended levels for physical activity*. From getting your steps in to going to the gym, movement can help you maintain a healthy weight and manage your heart health risk.

3. GET TO KNOW YOUR RISK When shopping in store, pop into a Tesco Pharmacy to get a free NHS blood pressure test and professional advice from the qualified pharmacists.

TRACY PARKER, NUTRITION LEAD AT BRITISH HEART FOUNDATION

GIVE ME MORE! Scan this QR code to book an NHS blood pressure test with a qualifed pharmacist at Tesco**. Walk-in appointments are also possible.

76

WORDS GEORGINA CROTHERS RECIPE ANNA O’SHEA PHOTOGRAPHY ALEX LUCK FOOD STYLING ALICE OSTAN PROP STYLING JENNY IGGLEDEN *Source: bhf.org.uk/statistics The NHS and Tesco Blood pressure services are subject to availability in selected stores only.

Eligibility criteria apply. All services are at the discretion of the pharmacist

igh blood pressure afects more of us than we might think and it can be tricky to keep in check, especially when it’s often symptomless.

Tesco has teamed up with British Heart Foundation (BHF) to provide expert tips and heart-healthy recipes to help manage your risk, as well as ofering free tests and advice at Tesco Pharmacy.

**

H

HEALTH & WELLBEING

£1.20 per serve

e p i c BHF-approved re O N E -T R AY B A K E D PEPPER & BUT TER B E A N PA S TA Serves 4 Takes 50 mins Cost per serve £1.20 3 mixed peppers, deseeded and sliced 2 onions, fnely sliced 2 garlic cloves, sliced 2 tbsp olive oil 2 tsp smoked paprika

400g tin chopped tomatoes 400g tin butter beans, drained and rinsed 1 vegetable stock pot, made up to 550ml 350g penne 1 tbsp red wine vinegar 1½ tsp caster sugar 150g baby spinach 15g fresh basil, leaves picked

1 Preheat the oven to gas 7, 220°C, fan 200°C. Tip the peppers, onions and garlic into a roasting dish and drizzle over the oil. Season and toss together.

Roast for 20 mins or until the peppers are tender.

2 Stir in all the remaining ingredients, apart from the spinach and basil. Mix until the pasta is submerged in the sauce.

3 Cover with foil, return to the oven and cook for 20-25 mins until the pasta is tender and the

sauce has thickened to coat the pasta. Add the spinach, stir to wilt and coat in the sauce, then scatter with the basil to serve.

Each serving contains Energy

Fat

Saturates

2345kJ 554kcal 28%

11g 15%

2g 8%

Sugars

Salt

26g 1.3g 28% 21%

of the reference intake. See page 8.

Carbohydrate 100g Protein 19g Fibre 12g 2 of your 5-a-day; source of vitamin C

WE USED Nightingale Farms Peppers 375g, £1.59 (£4.24/kg)

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REAL FAST FOOD Who says eating better has to mean more time and work? These easy recipes and clever tips will make healthier eating a breeze

Shortcuts to eating better 1 PEEL-GOOD FOOD Did you know the skin on fruit and vegetables is packed full of fibre and nutrients?

A boiled, unpeeled potato, for example, can contain a whopping 175% more vitamin C than a peeled one*. So save time by not peeling things like tricky squash, and only quickly scrubbing those carrots!

2 WHOLE IN ONE

Source: healthline.com **Source: diabetes.org.uk

Keen to up your fruit intake?

Reach for the fruit bowl, not the juicer. Blitzing fruit reduces the roughage – the fibre that helps it pass through your gut.

Fibre also helps slow down the absorption of the natural sugars in fruit, helping you feel fuller for longer**. Save time – and washing up – by snacking on fresh, whole fruit instead.

3 TRY TRAYBAKES Rethink speedy one-tray meals by adding nutrientdense ingredients: towards the end of cooking, stir through some fresh spinach, add a tin of white beans, or sprinkle over fresh kale scrunched with olive oil for a crunchy topping.

4 ADD TO THE TASTE Flavouring food with herbs and spices instead of salt is a win-win – that includes using ingredients like garlic to add an instant favour hit.

5 WHOLEGRAIN POWER They might take longer to cook but brown rice and pasta contain more nutrients and fibre than their white counterparts. Need to speed things up? Try using quickcook wholegrain rice or a microwaveable pouch.

£1.65

*

Fibre helps slow down the absorption of the natural sugars in fruit, helping you feel fuller for longer** 78

per serve

HEALTH & WELLBEING

Give it a go Think sausage and mash, but better! We’ve packed five different fruit and veg into this epic traybake, including fibre-rich sweet potatoes (no need to peel), creamy butter beans and Savoy cabbage, which is a source of vitamin C.

S AU S AG E , A P P L E & SW E E T P O TAT O T R AY B A K E

et p otat oes

Serves 4 Takes 1 hr Cost per serve £1.65

s

we

ch i r e r b fi h t i w Made

1½ tbsp rapeseed oil 1 tbsp Tesco Finest spiced apple & pear chutney 1 tsp wholegrain mustard ½ tbsp smoked paprika 2 red onions, 1 cut into thick wedges, 1 sliced 500g sweet potatoes, cut into thick wedges 2 x 400g tins butter beans, rinsed 2 small eating apples, cut into thick wedges 8 Plant Chef frozen herby bangers 10g fresh sage, leaves picked 1½ tbsp plain flour ½ tsp caster sugar 1 reduced-salt vegetable stock cube, made up to 500ml 1 Savoy cabbage, shredded ½ lemon, juiced

1 Preheat the oven to gas 6, 200°C, fan 180°C. Whisk ½ tbsp oil and ½ tbsp chutney, the mustard and paprika together. Put the onion wedges and sweet potatoes in a baking tray, pour over the oil mix and toss to coat. Roast for 30 mins.

2 Stir in the butter beans and apples, season well, then arrange the sausages on top. Scatter over the sage, then roast for another 20 mins or until the sausages are cooked through.

3 Meanwhile, add ½ tbsp oil to a pan over a medium heat and cook the sliced onion for 8-10 mins until beginning to soften.

Stir in the four and sugar; cook for 1 min.

Gradually add the stock, stirring; bring to a bubble, then simmer for 4-5 mins, stirring often, until thick. Stir in the remaining chutney and take off the heat.

4 Heat the remaining ½ tbsp oil in a frying pan over a medium heat. Add the cabbage; char for 1-2 mins without stirring. Toss, then repeat 2-3 times until the cabbage is tender and charred all over; take off the heat and toss with the lemon juice. Serve with the traybake, with the gravy poured over.

Each serving contains Energy

2336kJ 556kcal 28%

Fat

Saturates

Sugars

Salt

16g 2g 23g 1.6g 22% 10% 26% 27%

of the reference intake. See page 8.

Carbohydrate 67g Protein 28g Fibre 19g 2 of your 5-a-day; source of protein, which supports the maintenance of muscle mass

79

HEALTH & WELLBEING

Inspired by a Middle Eastern recipe called mujadara, this simple spiced rice dish makes for an affordable yet delicious dinner and is packed with protein-rich brown lentils and filling brown rice. We’ve also added broccoli and green beans to get you on your way to 5-a-day.

S P I C E D RI C E W I T H C H A RRE D B RO C C O L I

1 large onion, finely sliced 175g brown rice, rinsed well 150g 0% fat Greek-style yogurt 2 lemons, 1 zested and juiced, 1 cut into wedges 1 garlic clove, crushed 2 x 390g tins green lentils in water, drained

Serves 4 Takes 40 mins Cost per serve £1.01 375g head broccoli, trimmed 1 tbsp rapeseed oil 2 tsp ground cumin 150g green beans, trimmed and halved

Each serving contains Energy

Fat

Saturates

1673kJ 399kcal 20%

6g 9%

1g 6%

Sugars

Salt

9g 0.5g 10% 8%

of the reference intake. See page 8.

Carbohydrate 57g Protein 20g Fibre 15g 2 of your 5-a-day; source of vitamin C, which supports the normal function of the immune system

k Pac

1 Preheat the oven to gas 6, 200°C, fan 180°C. Cut the broccoli into florets and the stem into half-moons, add to a roasting tin and toss with half the oil and cumin; season. Roast for 10 mins, add the green beans, then roast for another 10 mins or until beginning to char.

2 Meanwhile, heat the remaining oil in a lidded saucepan over a medium heat. Cook the onion for 12-15 mins, stirring often, until beginning to brown and crisp at the edges. Remove and transfer to a plate lined with kitchen paper.

3 Add the remaining cumin to the empty pan and toast over a medium heat for 2 mins or until fragrant; tip into a bowl. Add the rice to the pan and cook to pack instructions.

4 Mix together the yogurt with the lemon zest and juice and garlic; season. Stir the lentils and toasted cumin into the cooked rice, then top with the charred veg and onion. Serve with the yogurt and lemon wedges to squeeze over.

ed w

ith p

rotein -

rich lentils 81

HEALTH & WELLBEING

This filling stew uses speedy pre-chopped veg, protein-rich tinned kidney beans and creamy peanut butter. And better yet, we bet you’ve already got most of the ingredients in your cupboard.

Pe a n u t bu tter

½ tbsp rapeseed oil 1 onion, finely chopped 360g diced root veg 2 garlic cloves, finely chopped ½ tbsp ground cumin 1 tsp each garam masala and ground coriander 4 tbsp smooth peanut butter 2 x 500g cartons Grower’s Harvest passata 400g tin kidney beans, drained 125g baby spinach 15g fresh coriander, chopped toasted wholemeal sourdough (optional)

97p per serve

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

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a s e iv

3 Stir in the kidney beans and spinach. Cook for 2-3 mins over a low heat, stirring, until the spinach has wilted. Season to taste, scatter with coriander and serve with sourdough, if you like.

Each serving contains Energy

Fat

Saturates

1340kJ 322kcal 16%

12g 17%

2g 9%

Sugars

Salt

19g 0.5g 21% 9%

of the reference intake. See page 8.

Carbohydrate 34g Protein 13g Fibre 12g 2 of your 5-a-day; high in vitamin A, which supports the maintenance of normal vision

ick k n i e p ro t

WORDS GEORGINA CROTHERS RECIPES LINZI PUCINO PHOTOGRAPHY TOBY SCOTT FOOD STYLING KATY GREENWOOD PROP STYLING JENNY IGGLEDEN

Serves 4 Takes 1 hr 10 mins Cost per serve 97p

1 Heat the oil in a lidded saucepan over a medium heat and cook the onion for 6-8 mins until beginning to soften. Tip in the root veg and cook for 5 mins, stirring, then add the garlic, spices and peanut butter. Cook for 1 min until fragrant and the peanut butter has softened.

2 Add the passata, fill each carton a quarter full with water, then swirl it into the pan. Season well, bring to the boil, then reduce to a simmer, cover and cook for 45-50 mins until the veg has softened and the stew has thickened slightly.

g

S T O RE C U P B OA RD RO O T V E G & PEANUT STEW

£4.30

Every heart deserves one.

£3.50

One a day to lower cholesterol Plant stanol ester has been shown to lower cholesterol. High cholesterol is a risk factor in the development of coronary heart disease.

The beneficial effect has been shown with a daily intake of 1.5-3.0g plant stanols, as part, of a healthy diet and lifestyle. **Benecol Value share 59.7% source: Nielsen Scantrack w/e 18.05.2024

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Let’s talk about

protein This essential nutrient has become a fixation in the wellness world, with much debate around how much we really need. Our expert demystifies the claims

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HEALTH & WELLBEING

H

igh-protein diets are taking social media by storm, with many influencers promoting the benefits of upping your daily intake. It can be tricky to cut through the noise and figure out which foods are actually high in protein and what counts as enough for one day. We spoke to Graeme Tomlinson, also known as The Fitness Chef, to help bust the myths and get tips on taking a healthier approach to protein.

Meet the expert Graeme Tomlinson is a nutrition coach, personal trainer and founder of The Fitness Chef app.

Q

WHY DO WE NEED PROTEIN? ‘Protein is one of the three main macronutrients we need for a balanced diet, along with carbohydrates and fats. It can help regulate body weight and make us feel fuller for longer*.

This is because our body finds it more difficult to digest and it has a higher thermic effect than carbs or fats. In other words, if you eat 100 calories of protein, you will probably only absorb between 70 and 75 of those calories. Protein is also great for repairing muscle and skeletal tissues, making it essential for recovery post-exercise.’

Q

of most people’s calorie intake is made up by protein*.

DO YOU NEED MORE AS YOU GET OLDER? ‘As we age our muscle mass gradually declines, but that doesn’t mean you suddenly need to eat lots more protein – you can still stick to the 1g per kilogram of body weight rule.

Using muscles is just as essential in preserving the tissue, as most of the muscle loss is down to inactivity.’

Q

WHAT CONSTITUTES A HIGH AMOUNT OF PROTEIN? ‘If a snack has at least 10g of protein per 100 calories, it is dense in protein. For main meals, protein-dense foods should have around 20-30g of protein per 100g. Most of these are lean meats, fish and the likes of seitan (the main protein of wheat) if you’re plant based.’

Q

IS THERE A BEST TIME OF DAY TO EAT PROTEIN? ‘Eating at least 30g of protein within a couple of hours of exercising is suggested to be effective for building new muscle. Research also indicates that the time of day you eat protein doesn’t matter too much – the key is getting your intake within 24 hours. Saying that, balancing your intake throughout the day might make it easier and help you feel fuller throughout the day.’

*

Source: healthline,com. **Source: nhs.uk

15%

HOW MUCH DO WE REALLY NEED? ‘As a rule of thumb, we should aim to eat 1g of protein per kilogram of body weight to ensure we’re getting enough, regardless of how much exercise you’re doing. If you are doing extreme fitness, such as a marathon, you may need to consume around 2.5g per kilogram of body weight for recovery. Between 1g-1.5g is the sweet spot for most people.’

Q

85

WE USED High Protein Natural Yogurt 500g, £1.85 (37p/100g)

3 ways with…

HIGH-PROTEIN NATURAL YOGURT

1

MAKE A FILLING BREAKFAST

Boost your breakfast bowls with high-protein yogurt, granola and berries, or mix with lemon zest and juice, then spread over bagel thins and top with smoked salmon. For something new, make a lighter version of one of our fave brekkies: Turkish eggs. Mix minced garlic, lemon zest and juice and chopped dill into highprotein natural yogurt. Spoon onto toast, then top with poached eggs.

Mix a little olive oil with a pinch of smoked paprika and crushed chillies, then drizzle over to serve.

PROTEIN APLENTY These foods are all naturally rich in this macronutrient, per 100g

86

CHICKEN BREAST

24g protein (106kcal)

EGGS

12.6g protein (131kcal)

TOFU

11.3g protein (106kcal)

FAT-FREE COTTAGE CHEESE

10.2g protein (58kcal)

0% FAT GREEK YOGURT

9.8g protein (65kcal)

LENTILS (COOKED)

8.4g protein (165kcal)

PEAS

5.3g protein (74kcal)

HEALTH & WELLBEING

2

LIGHTEN UP DESSERT

WORDS GEORGINA CROTHERS PHOTOGRAPHY TOM REGESTER FOOD STYLING EMMA JANE FROST PROP STYLING MORAG FARQUHAR

Trying to eat healthily but still got a sweet tooth?

Try these easy ‘cheesecakes’. Mix blitzed high-protein granola with a little melted butter and press into ramekins, then chill until set. Top with a mix of highprotein yogurt and low-fat soft cheese flavoured with a little vanilla extract and lemon zest. Top with your favourite fruit to serve.

Protein myths busted 1 EATING PROTEIN BEFORE CARBS WILL HELP CURB BLOOD SUGAR SPIKES ‘Technically, this is correct

– eating a source of protein or fibre with carbs will help regulate blood sugar. Protein in main meals can also help you feel full. However, blood sugar still spikes even when eating protein. If a meal is balanced, it won’t make much of a difference if you have, for example, the chicken first and rice five minutes later. Eating your meal in a certain order has zero effect on your health. Unless you’re diabetic, there’s nothing wrong with your blood sugar spiking a bit.’

2 LOTS OF PROTEIN CAN BE BAD FOR YOUR KIDNEYS ‘If you consume too much of anything, it can have a negative effect. This was based on consuming a ridiculous amount of protein, like 500g per day – which is crazy for most people! It’s not supported by proper research on people who are consuming regular doses of protein each day.’

3 INCLUDING PROTEIN IN YOUR DIET IS EXPENSIVE ‘Eating a

As a rule of thumb, we should aim to eat 1g of protein per kilogram of body weight

3

GIVE MIDWEEK DINNER A LIFT

Swap high-protein yogurt into fajitas and on top of chillies in place of soured cream, toss with shredded veg for a no-mayo slaw or mix with ground spices and use to marinate chicken before grilling. For a speedy, satisfying dinner, blitz blanched peas, spinach, garlic, grated pecorino, lemon zest and juice and high-protein yogurt in a blender until smooth.

Toss with cooked wholewheat pasta, griddled courgette, extra pecorino and lemon zest.

balanced diet with the right amount of protein shouldn’t be expensive.

You don’t need to have pricey protein shakes or snacks, some of which only contain as much protein as two slices of bread. There are cheaper, more natural foods, that are a good source of protein, including eggs, low-fat cheese, lean meat, fish, nuts and legumes.’

4 YOU CAN’T GET ENOUGH PROTEIN ON A VEGAN DIET ‘It is

possible to get enough protein if you’re a plant-based eater. However, you may be deficient in amino acids that are often found in higher amounts in animal products.

Leucine is an important one. You can get it in smaller amounts by eating foods such as tofu, black beans and peanut butter.’

87

£2.25

EASY BREATHE £1.50 Clubcard Price

with Menthol & Eucalyptus

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Clubcard price valid 05.02.2025-04.03.2025 Clubcard/app required. While stocks last. Available in the majority of stores.

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KNOW-HOW

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

USE IT UP Cover with brine from GREEN CHILLIES, p23

Speedy ideas for leftover ingredients from a few of the recipes in this issue BEETROOT, p70

Did you know beetroot can be used in cake or brownie batters for extra-moist, sweet results? Try this recipe from Tesco Real Food: tes.co/ choc-beetroot-cake TAHINI, p52

Combine this rich, creamy paste with crushed garlic, natural yogurt and lemon juice to make a sauce. Serve with lamb kofta or shish kebab, mix into salads or use as a dip for pitta and crudités.

a jar of gherkins and a pinch of salt for a quick pickle. Use to spice up salads or garnish your favourite Tex-Mex dish, such as nachos or fajitas.

CRINKLE-CUT GHERKINS,

crushed to top pancakes and waffles alongside syrup, or add to homemade flapjacks and granola.

p18

Diced up, these can be used to create a dressing for potato salad or a homemade tartare sauce to dip your fish and chips in.

Or, use them on a charcuterie board to complement deli meats and cheese.

MASCARPONE, p98

Beat with vanilla extract and icing sugar to create an icing for cakes, or mix into boiled potatoes with butter, garlic and seasoning for a rich and creamy mash.

cooking with onion, garlic and tinned tomatoes, then blend to create a veggiefriendly, batch-cook pasta sauce.

CELERY, p64 PECAN HALVES, p32

Sprinkle over salads to add texture and crunch, use whole or

Blitz with carrots and orange juice in a food processor to make a refreshing, vitaminpacked drink. Or, try

MINT, p32

Store sprigs in a jar of water to help them last longer. Step up your Sunday roast with homemade mint sauce by blitzing with white wine vinegar, sugar and salt. Stir in a little hot water and steep for 10 minutes.

89

KNOW-HOW

FRIDGE-RAID FEASTS Try something different for Shrove Tuesday on 4 March and put your leftover veggies to good use for a spin on pancakes

1

Make a batter by whisking plain flour, a pinch of salt and eggs together, then gradually stirring in milk (find a basic recipe at tes.co/pancakes). Add 1 tbsp batter to a frying pan with a little oil and cook over a medium heat for 1-2 mins on both sides.

How to…

USE UP LEMONS Here’s how to make the most out of every bit of this popular pancake topping…

PEEL POWDER Put lemon peel on a baking tray and bake until crispy and shrivelled. Once cool, pop into a food processor and blitz into a powder. Mix with salt to create your own seasoning, perfect for adding citrussy notes to chicken, fish or pasta dishes.

DRIED LEMON SLICES Cut lemons into slices, put on a baking tray lined with baking paper and cook in a low oven until dried out. Use to garnish cocktails, decorate cakes or add to a glass of water or black tea to jazz up a drink.

2

Mushrooms, spinach and onion make great toppings.

Fry in a separate pan while cooking the pancakes. For raw ingredients, try some avocado, tomatoes and spring onions.

3

For protein-dense toppings, try adding cooked ham or a fried egg. Grate Cheddar, crumble feta or spoon on ricotta, then garnish with herbs or toasted pine nuts for some crunch.

90

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

WORDS GEORGINA CROTHERS PHOTOGRAPHY TOM REGESTER FOOD STYLING EMMA JANE FROST PROP STYLING MORAG FARQUHAR

DESCALER Did you know lemon can tackle limescale? To descale your kettle, thinly slice lemons and place them inside. Fill the kettle with water to the maximum capacity and turn it on. Leave to sit overnight, empty and rinse out in the morning. Boil the full kettle once more with just water and empty again before using.

£5 each Clubcard Price

ULTIMATE CHEEK COMFORT

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EVERYDAY

5 £25 FOR

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

Tried it, liked it Diane lives in Surrey with her husband and two daughters, 24 and 26. She said, ‘I always try to cook healthy meals from fresh ingredients and carefully budget my weekly shop. I also like to avoid food waste, so the 5 for £25 recipes are right up my street.’

‘We’ve really enjoyed our dinners this week – it’s been so good to try out new recipes’ GET INVOLVED Want to test one of our family dinner meal plans for four? Email tesco.mag@cedarcom.co.uk for your chance to get involved.

93

EASIER FEEDING *

Breastfeeding is best. Follow-on milk should only nly b be used as part of a m mixed diet from 6 months. Talk to your healthcare professional. Contains vitamin D to support the normal function of the immune system. *Easier compared to powdered formulations. Always follow preparation instructions and storage advice.

Available in the majority of larger stores.

Available at

EVERYDAY

P U F F PA S T RY P I Z Z A Serves 4 Takes 35 mins

FISH PIE PA S TA B A K E Serves 4 freeze assembled and unbaked Takes 45 mins 2 tbsp vegetable oil 40g plain flour 568ml carton skimmed milk 150ml 50% less fat crème fraîche 212g tin salmon, drained and flaked, bones removed 145g tin tuna chunks in brine, drained and flaked 6 spring onions, trimmed and thinly sliced 10g fresh flat-leaf parsley, chopped 350g penne 1 broccoli head, cut into florets 80g grated mature Cheddar

‘This was quick, simple and easy to prep ahead’

1 Preheat the oven to gas 7, 220°C, fan 200°C. Mix the oil and flour in a saucepan to make a thick paste, then cook over a medium heat for 2-3 mins until thickened and lightly sizzling.

Remove from the heat and very gradually whisk in the milk to make a smooth sauce. Bring to a simmer, then cook for 2-3 mins until thickened. Remove from the heat, then stir through the crème fraîche, salmon, tuna, spring onions and parsley.

Season and set aside.

2 Meanwhile, cook the pasta to pack instructions, adding the broccoli for the last 3-4 mins – both should still have some bite. Drain, reserving 50ml cooking water, then stir the pasta, broccoli and cooking water into the sauce.

3 Transfer the mixture to a 20 x 30cm baking dish, scatter over the cheese, then bake for 25-30 mins until golden brown and bubbling. Leave to stand for 5 mins before serving.

320g pack reduced-fat ready-rolled puff pastry ½ tbsp vegetable oil 1 red onion, finely chopped 250g frozen mixed sliced peppers 80g reduced-fat green pesto 100g tomato & herb pasta sauce 210g pack mozzarella, drained, patted dry and torn 100g cherry tomatoes, halved 1 Little Gem, trimmed and leaves separated

‘Really tasty and anyone in the family could easily make this’

1 Preheat the oven to gas 7, 220°C, fan 200°C. Unroll the pastry on its paper and put on a baking sheet. Score a 1cm border around the edge, then bake for 10 mins until puffed up.

2 Meanwhile, heat the oil in a frying pan over a medium-high heat; fry the onion and peppers for 6-8 mins until softened and golden. Season and set aside.

Add 1 tbsp pesto to a bowl with 1 tbsp water; season with black pepper, stir, then set aside.

3 Press down the pastry inside the puffed up border. Spread the tomato sauce within the pastry border, then scatter over the peppers and onion. Top with the mozzarella, tomatoes and dot with the remaining pesto. Bake for 15-18 mins until browned.

4 Toss the lettuce through the pesto dressing to coat and serve alongside the puff pastry pizza.

Each serving contains Energy

1552kJ 372kcal 19%

Saturates

Sugars

Salt

21g 10g 30% 48%

Fat

6g 7%

0.9g 15%

of the reference intake. See page 8.

Carbohydrate 32g Protein 11g Fibre 7g

Each serving contains Energy

3277kJ 780kcal 39%

Fat

Saturates

Sugars

Salt

25g 10g 12g 1.4g 36% 49% 14% 24%

of the reference intake. See page 8.

Carbohydrate 87g Protein 47g Fibre 10g

95

Serves 4 freeze uncooked burgers Takes 40 mins 500g sweet potatoes, scrubbed and cut into wedges 1 tbsp vegetable oil 1 tsp smoked paprika 500g pack 5% fat chicken mince 85g reduced-fat green pesto 1 red onion, finely diced 2 garlic cloves, crushed 60g grated mature Cheddar 4-pack seeded burger buns, halved 1 Little Gem, trimmed and leaves separated

SAUSAGE STROGANOFF SPAGHETTI Serves 4 freeze sauce only Takes 30 mins 454g pack reduced-fat pork sausages ½ tbsp vegetable oil 1 onion, finely chopped 3 garlic cloves, crushed 1½ tbsp smoked paprika 1 chicken stock pot, made up to 500ml 350g spaghetti 150ml 50% less fat crème fraîche 10g fresh flat-leaf parsley, chopped

‘This is perfect after a busy day! It would go well with broccoli or mushrooms too’ 96

1 Squeeze the meat out of the sausages into a bowl.

2 Heat the oil in a frying pan over a medium-high heat and fry the meat for 5-6 mins, breaking up with a spoon, until browned. Add the onion and cook for 4-5 mins more until golden.

3 Add the garlic and paprika and cook, stirring, for 2 mins. Add the stock and stir, scraping up any bits in the base of the pan.

Simmer over a low-medium heat for 10-12 mins until reduced.

4 Meanwhile, cook the spaghetti to pack instructions. Drain, reserving 100ml cooking water.

5 When the spaghetti is nearly cooked, stir the crème fraîche into the sauce; season to taste with pepper. Stir in the spaghetti, reserved cooking water and most of the parsley; toss well.

Scatter with the remaining parsley and a little ground black pepper to serve.

Each serving contains Energy

2735kJ 649kcal 32%

Fat

Saturates

Sugars

Salt

20g 8g 9g 1.9g 28% 39% 10% 33%

of the reference intake. See page 8.

Carbohydrate 83g Protein 32g Fibre 8g

‘A big hit with everyone! It’s a new way to use pesto for me and cooking it all in the oven was handy’

1 Preheat the oven to gas 7, 220°C, fan 200°C. Add the sweet potatoes, oil and paprika to a baking tray; season and toss well.

Roast for 35 mins, turning halfway, or until golden and crisp.

2 Meanwhile, line a baking tray with baking paper. Use clean hands to mix together the mince, all but 4 tsp pesto, the red onion, garlic and some seasoning. Shape into 4 patties, each about 8-9cm wide x 1.5cm thick, and arrange on the tray. Bake above the wedges for 20 mins or until turning golden, then divide the cheese between the burgers; return to the oven for 4-5 mins until the cheese has melted and the burgers are cooked through.

3 Add the halved burger buns to a baking sheet and put in the oven for the last 2 mins of the cooking time. Spread the bun bases with the remaining pesto, top with the burgers and some lettuce leaves, then add the bun lids. Serve with the sweet potato wedges and any remaining lettuce alongside.

Each serving contains Energy

2640kJ 628kcal 31%

Fat

Saturates

Sugars

Salt

22g 7g 13g 1.7g 31% 34% 14% 28%

of the reference intake. See page 8.

Carbohydrate 67g Protein 37g Fibre 9g

RECIPES GABRIELLA ENGLISH PHOTOGRAPHY MAJA SMEND FOOD STYLING CHARLOTTE WHATCOTT PROP STYLING MORAG FARQUHAR

CHICKEN & PESTO BURGERS

EVERYDAY

S M O K Y ROA S T E D VEG & BEAN STEW Serves 4 Takes 45 mins 1 caulifower, cut into forets, nicer leaves reserved 500g sweet potatoes, peeled and cut into 3cm chunks 2 tbsp vegetable oil 2½ tbsp smoked paprika 1 onion, thinly sliced 250g frozen sliced mixed peppers 150g cherry tomatoes 3 garlic cloves, crushed 340g tomato & herb pasta sauce 400g tin cannellini beans, drained and rinsed ½ vegetable stock pot, made up to 300ml pinch caster sugar 10g fresh fat-leaf parsley, chopped 2 spring onions, sliced 6 wholemeal pittas, halved and toasted

1 Preheat the oven to gas 8, 240°C, fan 220°C. Add the caulifower and leaves and the sweet potatoes to a baking tray with 1 tbsp each oil and paprika.

Season with black pepper, toss, then roast for 25-30 mins, turning and removing the leaves halfway, until browned.

2 Meanwhile, heat the remaining oil in a saucepan over a medium-high heat. Fry the onion and peppers for 6-8 mins until softened. Halve the tomatoes, then add to the pan with the remaining paprika and the garlic; cook for 2 mins more.

3 Add the pasta sauce, beans, stock and sugar. Simmer for 10-15 mins, then stir in the veg. Simmer for 8-10 mins until the sauce has thickened. Scatter with parsley and spring onions; serve with pittas.

Each serving contains Energy

Fat

Saturates

2449kJ 582kcal 29%

11g 15%

1g 6%

Sugars

Salt

23g 1.6g 26% 27%

of the reference intake. See page 8.

Carbohydrate 88g Protein 21g Fibre 23g 2 of your 5-a-day; high in fibre; high in vitamin C

SHOPPING LIST 30g pack fat-leaf parsley 1 large garlic bulb 2-pack Little Gem lettuce 250g pack Nightingale Farms cherry tomatoes 100g bunch spring onions 2 onions 2 red onions 1kg pack sweet potatoes 1 caulifower 1 broccoli head 320g pack ready-rolled reduced-fat puff pastry 300ml tub 50% less fat crème fraîche 568ml carton British skimmed milk 250g pack Creamfields grated mature Cheddar 210g pack Creamfields mozzarella 500g pack 5% fat chicken mince 454g pack 8 reduced-fat pork sausages 4-pack large seeded burger buns 6-pack wholemeal pitta breads 48g jar smoked paprika 400g tin cannellini beans 190g jar reduced-fat green pesto 440g jar Hearty Food Co. tomato & herb pasta sauce 212g tin wild Pacific pink salmon 145g tin Stockwell & Co. tuna chunks in brine 500g pack Hearty Food Co. spaghetti 500g pack Hearty Food Co. penne 500g pack frozen sliced mixed peppers

+ FROM YOUR STORECUPBOARD Vegetable oil, plain four, chicken stock pot, vegetable stock pot, caster sugar

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

97

WEEKEND

Treat week of

the

Pancakes for grown-ups, in case you need the excuse

E S P RE S S O M A R T I N I PA N C A K E S Makes 12 Takes 30 mins Cost per serve 51p Mix 250g self-raising four with 1½ tsp baking powder and a pinch of salt. Dissolve 1½ tbsp instant espresso powder in 1 tbsp boiling water, then whisk in 30g melted butter, 2 large eggs and 275ml milk.

Whisk into the flour mixture to give a thick, mostly smooth batter (don’t overmix). Heat a nonstick frying pan over a low-medium heat and spray with vegetable oil spray.

In batches, spoon 1 heaped tbsp

batter per pancake into the pan.

Cook for 2-3 mins until bubbling.

Flip and cook for 1-2 mins until golden. Repeat for 12 pancakes, spraying the pan with oil between each batch. Divide between plates.

Meanwhile, whip 80ml whipping cream to stiff peaks. Whisk in 120g mascarpone, 60g sieved icing sugar and 4 tsp coffee liqueur (or cooled espresso) until thick. Spoon over the pancake stacks. Drizzle with ½-1 tbsp coffee liqueur, to taste, and grate over a little dark chocolate, if you like, to serve.

Each topped pancake contains Energy

910kJ 218kcal 11%

Saturates

Sugars

Salt

11g 7g 15% 33%

Fat

8g 9%

0.4g 7%

in l i a t Classic cock 98

RECIPE BRYONY BOWIE PHOTOGRAPHY MAJA SMEND FOOD STYLING CHARLOTTE WHATCOTT PROP STYLING MORAG FARQUHAR

of the reference intake. See page 8.

Carbohydrate 23g Protein 5g Fibre 1g

t r e s s a de 18+