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FREE | FEBRUARY 2026

Rhubarb & custard crumble cheesecake, p46

Love at f irst slice

WHAT A SWEETIE E DINE IN FOR VALENTINE’S

RETRO RECIPES REMIXED

HOT NEW WAYS WITH HONEY

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With love

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

PHOTOGRAPHY PHOEBE PEARSON FOOD STYLING KATY GREENWOOD PROP STYLING MAX ROBINSON LAUREN’S PORTRAIT DAN JONES HAIR AND MAKEUP OLIVIA FERRER

CREATIVE SOLUTIONS Senior commercial content editor Victoria Boland CONTENT AND PUBLISHING Group managing editor Kate Best Senior account director Tracy Saville Senior account manager Lucy May PRODUCTION Production director Vanessa Salter Production manager Deborah Homden WITH THANKS TO Rachel Linstead, Laura McFarlane, Faye McKinnon CEDAR COMMUNICATIONS CEO Clare Broadbent Global transformation and development director Christina da Silva Group business director Kate McLeod Group operations director Georgina Williams Managing director Jessica Haigh Group content director Rachael Ashley Group creative director Aileen O’Donnell Financial director Jane Moffett TESCO Head of content Daniel Porter Publishing, partnerships and content manager Gabriella Bernardelle Publishing assistant Oliver Rose Publishing assistant Lottie Smetham Social media and content manager Alexandra Plant Social media and influencer executive Lizzie Eley Social media and influencer executive Annabelle Lognon

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

CONTRIBUTORS JAMIE ROBINSON Tesco executive chef, product development, p11

ILHAN MOHAMED ABDI suggests a recipe for Ramadan, p67

TJ POWER

I’m feeling sentimental, and it’s all to do with the food memories conjured up in our test kitchens. That plate of ham, egg and chips, p41, has taken me right back to a dinner my nan would make better than anyone. We’ve brought the dish up to date with a smoky tomato glaze and pickled cucumber (because nothing is safe from the pickle trend). See if you find a bit of you in these nostalgic recipes, p39. If you’re after Valentine treats, make the whipped honey butter, p58, and slather it on the best crumpets you can get. Or luxuriate in a special dine-in; there’s a great deal on p30. Enjoy this cosy month, whatever you’re up to.

encourages us to embrace boredom, p82

DUNNHUMBY LTD Senior campaign manager Sandy Bruce Campaign management associate Jaipreet Mann For all advertising enquiries, email media.requests@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 © 2026 Cedar Communications Limited. Colour origination by Rhapsody. Printed by Mohn Media Mohndruck GmbH For enquiries relating to Tesco, contact Tesco Customer Services on 0800 505555 or visit tesco.com/help/contact. Find answers to frequently asked questions at tesco.com/help. Follow Tesco

Visit soundcloud.com/tesco-magazine for an audio version of selected features

I’m loving… …slipping into Sunday with ready-made pancakes! Tesco

Finest Buttermilk Pancakes with Maple Syrup 4-pack, £1.75 (44p each) 3

Your February offers This issue’s brands include:

SEE IN-STORE MAGAZINE FOR COUPONS

£1 OFF coupon on Page 4

Available in larger stores.

Available at

BE AMAZED. BE MOVED. BE THERE.

LYCEUM THEATRE, LONDON

thelionking.co.uk

CONTENTS

EVERYDAY

17 Cook once, eat twice 71 5 for £25 89 Lunches made simple

WEEKEND

21 Field to fork 35 Sparkling cocktails 39 New twists on nostalgic favourites 52 Destination dinner: Valencia 67 My Ramadan 98 Treat of the week

KNOW-HOW

29 Try the trend: Chilli crisp 57 Cooking with honey 96 Too good to waste

SHOPPING

11 What’s in store 30 Valentine’s Day dinner at home 48 F&F Home 65 Rainbow carrots 87 Local produce sourcing

40 CHICKEN KIEV FOCACCIA SANDWICHES

WHY NOT TRY… SHAKING UP YOUR LUNCHES Need a change from sarnies and crisps? Give these a go

FALAFEL BOWLS

CHIPOTLE HONEY DRESSING

HEALTH & WELLBEING 79 80 82 94

Health updates Immunity menu Bore yourself better Stay heart smart

COVER RECIPE Rhubarb & custard crumble cheesecake, p46 RECIPE Emily Gussin PHOTOGRAPHY Kris Kirkham FOOD STYLING Troy Willis PROP STYLING Davina Maji Tesco magazine is published 11 times a year for Tesco by Cedar Communications Ltd. ISSN 2634-0720. All magazine enquiries should be addressed to Cedar Communications Ltd. Cedar believes in the highest standards in journalistic integrity. Please email karen.huxley@ omc.com with any comments or complaints. Tesco magazine does not accept unsolicited contributions. Editorial opinions expressed in this magazine are not necessarily those of Tesco or Cedar, and the companies do not accept responsibility for the advertising contents. All products subject to availability in selected stores while stocks last. All prices and information correct at time of going to press but subject to change. Due to ongoing uncertainty, prices and availability may be more susceptible to change than usual. Prices quoted exclude Express stores, ROI, NI and IOM. Online prices may vary from those in store, and delivery charges apply. In certain circumstances it may be necessary to withdraw products without prior notice. Alcohol available to over-18s only. Alcohol prices may vary in Scotland and Wales due to Minimum Unit Price legislation.

CHEAT’S FISH TACOS

73 7

YOUR RECIPES

Your February recipes 90

SMALL PLATES & SIDES Chilli crisp Chinese leaf kimchi Chipotle honey-mustard dressing

29 27 62

MAIN MEALS

BERRY & BEETS OPEN SANDWICHES

SMOKY CHICKEN DRUMSTICKS WITH SLAW

Basa with brown rice & green beans Berry & beets open sandwiches Broccoli fritters with anchovy fried eggs Butternut squash & chickpea stew Cheat’s fish tacos Chicken Kiev focaccia sandwiches Chilli-loaded sweet potato fries Crispy pork & Chinese leaf stir-fry Crunchy chicken noodle bowls Falafel bowls Fennel & sausage risotto Mediterranean stuffed peppers One-pan chicken Alfredo lasagne Peppered mackerel bean salad Sicilian-style spaghetti Smoky chicken drumsticks with slaw Smoky ham, egg & chips Teriyaki pork meatballs with crispy rice

95 90 23 76 73 40 73 26 91 90 18 18 68 92 22 75 42

SICILIAN-STYLE SPAGHETTI

Vegetarian (free from meat and fish) Vegan (free from animalderived products) Dairy free (free from milkderived products) Gluten free Can be frozen for up to 3 months. Wrap appropriately. Defrost and heat thoroughly before eating. Never refreeze food that has already been frozen.

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

SWEET TREATS & DRINKS Agua de Valencia Bee sting cake Elderflower matcha spritz French toast crumpets with honey butter Mini upside-down pineapple daiquiri puddings Raspberry dirty soda Rhubarb & custard crumble cheesecake Soufflé pancakes The Spaghett

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.

53 60 36 58 42 36 46 98 36

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

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

Alcohol For more information about responsible drinking, visit

BEE STING CAKE

£2

£1.50 Clubcard Price

Clubcard price valid 21/01/26 - 03/03/26. Clubcard/app required. While stocks last. Available in selected stores.

Available at

CHOOSE THE UK’S FOR FOLLOW ON MILKS

Breastfeeding is best. Follow-on milk should only be used as part of a mixed diet from 6 months. Talk to your healthcare professional. Contains Vitamin D to support the normal function of the immune system. 50% more GOS/FOS compared to UK & Irish Follow-on milk powders, as of October 2025. Circana: Follow on Milk total volume sales MAT 52 w/e 04.10.25

Available in all stores.

Available at

SHOPPING

TRENDING SOUR CHERRY

Serving suggestion

Tesco Finest Plum & Morello Cherry Crumble 500g, £5 (£1/100g)

JAMIE MIE ROBINS ROBINSON SON Tesco executive chef, product development

‘Whether it’s for the tangy flavour or bold colour, the cherry hype is here to stay. Morello cherry’s sourness makes it ideal for cooking into comforting desserts - and we think the colder months give us permission to indulge. This gorgeous crumble, made with a plum and morello cherry compote, is hand finished with an all-butter, golden oat and wildflower honey crumble. Tuck in!’

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

LOVE ON A PLATTER Create your own charcuterie board on Valentine’s Day with 3 for £8 on Tesco Finest Deli*. Tesco Finest Italian Antipasto with Cheese Platter 155g, £4 (£2.58/100g); Tesco Finest Rosemary Focaccia with Cornish Sea Salt 280g, £3.50 (£1.25/100g)

FOR YOUR SWEETHEART Tell someone you love them this Valentine’s Day with a box of almost-too-good-toshare luxury chocs. Tesco

Tesco Finest Porcini Mushroom Arancini 144g, £4.50

Finest Belgian Chocolate Flaked Truffles 160g, £4 (£2.50/100g); Tesco Finest Belgian Chocolate Selection 155g, £7 (£4.52/100g)

(£3.13/100g)

You can’t go wrong with flowers and chocs

BLOOMING GORGEOUS Make your Valentine feel special with a beautiful floral gift. We love this Orchid Arrangement, £25 (pictured left), or go traditional with Tesco Finest Pink Rose Abundance, £40, or a Luxury Rose Duo, £15.

SHOPPING

EASY AS PIE As well as classics like steak & ale, find these new Tesco Finest pies in store and online. Vegetarians will love the luxe mushroom stroganoff pie. Tesco Finest Rich Mushroom Stroganoff M Pie 250g, £4 (£1.60/100g); P Tesco Finest Tender T Lamb & Mint Pie 250g, L £4 (£1.60/100g); Tesco Finest Slow-Cooked Pork, Apple & Cider Pie 250g, £4 (£1.60/100g)

Offer available in the majority of larger stores and online until 12 April 2026, while stocks last. Clubcard/app required

Celebrate British Pie Week on 3 March with pie and mash

PERFECT PAIRING For a restaurant-quality dinner, pair your pie with one of these sides. Tesco Finest Creamy Buttery Mash 450g, £3.25 (72p/100g); Tesco Finest Green Vegetable Medley 220g, £3.25 (£1.48/100g)

HAPPY LUNAR NEW YEAR Give this sweet chilli pair a go as you welcome in the year of the horse on 17 February. Tesco Sweet Chilli Dipping Sauce, 290g, £2.30 (79p/100g); Tesco Sweet Chilli Prawn Flavour Crackers 60g, £1.10 (£1.83/100g)

MANGO MEDLEY Finish an Iftar fruit platter in a flash with this pairing of mango chunks and passion fruit seeds. Tesco Mango & Passion Fruit Pot 250g, £2.75 (£1.10/100g)

STORECUPBOARD ESSENTIALS Turn these cupboard standbys into a stir-fry; just add to beef strips and crunchy veggies. Microwave

WOK ’N’ ROLL Stir up a storm with the Stir-Fry Meal Deal. Clubcard members can choose a stir-fry protein, a noodle or rice, a vegetable mix and a sauce for just £5*, making dozens of combos possible. We love Edamame & Tenderstem Broccoli Stir Fry 320g, £1.80 (56p/100g); Flat Rice Noodles 300g, £1 (33p/100g); Raw Peeled King Prawns 165g, £3.85 (£2.33/100g); Gochujang Stir Fry Sauce 165g, £1.20 (73p/100g)

SNEAK IN VEG Blitz up a hidden veg pasta sauce with these good-for-you staples and help little ones get in more nutrients without the fuss. Each of these budget-friendly buys makes up one of your 5-a-day, helping you make better choices while you shop. Baby Spinach 500g, £1.77 (35p/100g); Grower’s Harvest Chopped Tomatoes 400g, 35p (9p/100g); Red Onions 1kg, 99p

Golden Vegetable Rice 250g, 75p (30p/100g); Black Bean Cooking Sauce 500g, £1.20 (24p/100g)

Stock up on quick dinner fixes

WORDS GEORGINA CROTHERS PHOTOGRAPHY PHOEBE PEARSON FOOD STYLING KATY GREENWOOD PROP STYLING MAX ROBINSON * Offer available in the majority of larger stores and online until 27 September 2026, while stocks last. Clubcard/app required

SHOPPING

Available in the majority of stores.

Available at

Available in all larger stores.

Available at

EVERYDAY SLUG

COOK ONCE, EAT TWICE Risotto becomes a tasty filling for roasted peppers in these savvy recipes

Fe n n e l & sausage r is o t t o p1 8

Mediterranean s tu f fe d p e p p e r s

RECIPES XXXXXXXXXXXXXX PHOTOGRAPHY XXXXXXXXXXXXXX FOOD STYLING XXXXXXXXXXXXXX PROP STYLING XXXXXXXXXXXXXX

p1 8

Dinn

er tonight...

...a

tom o

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EVERYDAY

Dinner tonight Din Serves 4 Takes 1 hr Cost per serve £1.39 2 tbsp olive oil 440g pack Tesco Finest pork, fennel & chilli sausages 1 tsp crushed chillies 2 tsp fennel seeds 1 onion, diced

1 fennel bulb, fronds removed and sliced, bulb diced 3 garlic cloves, chopped 2 reduced-salt vegetable stock cubes, made up to 1.5ltrs 400g risotto rice 250ml white wine (or extra stock, if you prefer) 85g pecorino, finely grated

M E D I T E RR A N E A N S T U F F E D P E P P E RS Serves 4 Takes 45 mins Cost per serve £2.59

1 Add 1 tbsp oil to a high-sided casserole dish over a high heat. Squeeze the sausages from their skins, breaking up the meat with a spoon. Cook for 10 mins until lightly golden. Transfer to a plate with a slotted spoon. Turn the heat down to medium and add the remaining oil. Add the chillies and fennel seeds and cook for 1 min until fragrant. Add the onion, fennel (reserving the fronds) and garlic and cook for 4 mins until beginning to turn translucent. Return the sausage meat to the dish. 2 Meanwhile, warm 1.5ltrs stock in a saucepan over a low heat. 3 Add the rice to the casserole dish and toast for 2 mins, stirring, then add the wine or extra stock, and use a wooden spoon to scrape any stuck bits from the bottom of the pan. Reduce the heat to low. Add the warm stock, 2 ladlefuls at a time, allowing the rice to completely absorb the liquid before adding more. Cook for 26-28 mins, stirring regularly, until the rice is cooked through. 4 Remove from the heat and add 55g pecorino and a crack of black pepper, then cover and leave to rest for 2 mins. Transfer half (about 1kg) to a bowl, allow to cool for a maximum of 30 mins, then cover and transfer to the fridge for up to 24 hrs to use in the Mediterranean stuffed peppers (right). 5 Divide the risotto between bowls, top with the remaining pecorino, the fennel fronds and another crack of black pepper. Serve immediately.

4 red or orange peppers, deseeded and halved lengthways 1 tsp olive oil 1kg leftover risotto 100g pitted black olives in brine, drained and halved

Each serving contains

Energy

1939kJ 464kcal 23%

Fat

500g jar tomato & chilli pasta sauce 5g fresh basil, leaves picked, ½ sliced, ½ left whole 200g pack reduced-fat mozzarella, drained and sliced mixed leaf salad and crusty bread (optional)

1 Preheat the oven to gas 4, 180°C, fan 160°C. Put the peppers cut-side down in a roasting tray and drizzle over the oil. Roast for 20 mins until slightly tender but still holding their shape. 2 Meanwhile, reheat the reserved risotto in 30-sec bursts in the microwave, stirring between each burst, until it’s piping hot; about 5 mins. Mix through the olives. 3 Remove the peppers from the oven and turn them over. Spoon the sauce around the peppers so it covers the base of the roasting tray. Spoon the risotto into the pepper halves, smooth with the back of the spoon, then scatter over the sliced basil and the mozzarella. Bake for 20 mins until the cheese is melted and the tomato sauce has reduced. 4 Top with the remaining basil leaves and serve with a mixed leaf salad and crusty bread, if you like.

Saturates

Sugars

Salt

Energy

21g 8g 30% 41%

4g 4%

1.6g 27%

2572kJ 616kcal 31%

of the reference intake. See page 8. Carbohydrate 44g Protein 17g Fibre 2g

Dinner tomorrow

Fat

Saturates

Sugars

Salt

27g 10g 15g 2.5g 39% 48% 17% 42%

of the reference intake. See page 8. Carbohydrate 57g Protein 25g Fibre 9g

RECIPES IMOGEN HOPE PHOTOGRAPHY TOBY SCOTT FOOD STYLING LUCY O’REILLY PROP STYLING JENNY IGGLEDEN

FENNEL & S AU S AG E RI S O T T O

£6.20

£5 Clubcard Price

Clubcard price valid 21.01.2026-16.02.2026 Clubcard/app required. While stocks last. Available in the majority of large stores.

Available at

In partnership with

Stronger Starts

5p from selected Aquafresh purchases helps fund oral care products and education*

Every purchase, a Stronger Start

Scan me for more information

*Haleon UK Trading Limited are donating 5p from every pack sold to Groundwork. The final donation amount will be given to Groundwork to be allocated at their discretion. This campaign is exclusive to Tesco and runs from 21/01/2026 - 03/03/2026. Subject to availability and whilst stocks last. Trade marks are owned by or licensed to the Haleon group of companies.

Available in the majority of larger stores.

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WEEKEND

PURPLE SPROUTING

BROCCOLI

FIELD TO FORK Easy, delicious ways to tuck into seasonal green veg

ste

taly of I

PICK OF THE CROP ‘We grow in premium fertile silt soil, which offers an ideal environment for cultivating purple sprouting broccoli.’ Neil Sharpe, head of farming, T H Clements & Son Ltd, Lincolnshire

S I C I L I A N - S T Y L E S PAG H E T T I Serves 2 Takes 15 mins Cost per serve £2.36

Mix 40g panko breadcrumbs with 1 tbsp extra-virgin olive oil, 1 crushed garlic clove and 1 tsp crushed chillies; season well. Toast the breadcrumbs in a frying pan over a medium-high heat for 1-2 mins, stirring regularly, until golden. Transfer to a plate to cool. Boil 180g spaghetti for 8 mins, then drain, retaining a mugful of the cooking water. Meanwhile, chop 200g purple sprouting broccoli into halves and fry in 2 tbsp extra-virgin olive oil for 5 mins over a high heat, stirring regularly, until just tender and slightly crisp. Add 3 tbsp of the pasta water and 15g pine nuts and cook for 1 min,

Find more purple sprouting broccoli recipes on Tesco Real Food at tes.co/PSB

stirring constantly, until just toasted. Zest and juice ½ a lemon and add the juice (reserving the zest), 2 finely sliced garlic cloves, 1 tsp crushed chillies and 25g raisins to the pan and cook, stirring, for another min. Stir in the cooked spaghetti, 20g finely grated pecorino and a splash of cooking water. Season with black pepper and toss to combine, adding extra pasta water to loosen, if needed. Serve topped with the breadcrumbs and reserved lemon zest. Each serving contains Energy

3073kJ 733kcal 37%

Fat

Saturates

Sugars

Salt

32g 6g 13g 0.9g 46% 29% 14% 14%

of the reference intake. See page 8. Carbohydrate 87g Protein 21g Fibre 8g

WEEKEND

B RO C C O L I F RI T T E RS W I T H ANCHOV Y F RI E D E G G S Serves 2 Takes 20 mins Cost per serve £2.35

and cooked through. Transfer to a plate and loosely cover with foil to keep warm. 4 Heat the anchovy oil and chopped anchovies in the frying pan over a medium-high heat and fry the remaining eggs for 3-4 mins, regularly basting with the anchovy oil until the whites are set and crispy around the edges. Serve on top of the fritters with a crack of black pepper. Each serving contains Energy

1726kJ 413kcal 21%

Saturates

Sugars

Salt

22g 6g 31% 31%

Fat

3g 4%

1.7g 28%

of the reference intake. See page 8. Carbohydrate 26g Protein 26g Fibre 5g

New bru nch

200g pack purple sprouting broccoli, chopped 50g spinach 1 large garlic clove, crushed 60g self-raising four 20g Parmesan, finely grated 6g fresh dill, finely chopped 4g fresh chives, finely chopped ½ lemon, zested 3 large eggs, 1 lightly beaten 2 tbsp milk ½ tbsp olive oil 3 tinned anchovies, finely chopped, plus ½ tbsp oil (from the tin)

1 Boil the broccoli for 3 mins, then transfer to a bowl of cold water. Add the spinach to the boiling water and cook for 30 secs, then drain, press out as much liquid as possible and roughly chop. Drain the broccoli when cool. 2 Stir the garlic, flour, Parmesan, herbs and lemon zest together in a mixing bowl and season well. Whisk in the beaten egg and milk until just combined (it will be a very thick batter), then stir in the broccoli and spinach. 3 Heat the oil in a nonstick frying pan over a medium-high heat; spoon in a quarter of the batter at a time to make 4 fritters. Cook for 5 mins until the bases are golden, then flip and cook for another 2-3 mins until golden

AD REMOVED

WEEKEND

CHINESE LEAF

PICK OF THE CROP

C RI S P Y P O RK & C H I N E S E L E A F S T I R- F RY

‘Our Chinese leaf is grown outdoors, then harvested and packed on the field to deliver maximum freshness.’ Tsvetomir Tsenkov, product director, G’s Fresh Ltd, Norfolk

Chi

nes

la v

our s

in a f

lash

Serves 4 Takes 20 mins Cost per serve £1.80

Chop up 1½ packs (650g) Chinese leaf and fnely slice the whites of 6 spring onions (reserving the greens). Heat 1 tbsp sesame oil in a heavy-based frying pan or wok set over a high heat and stir-fry the Chinese leaf and spring onions for 3-4 mins until just tender. Add a 5cm piece fnely grated fresh ginger and 3 crushed garlic cloves and fry for another min. Add 500g pack 5% fat pork mince and fry, stirring occasionally, for 7-8 mins until all the liquid has evaporated. Press the mince down with a spatula for another 1-2 mins

until it starts to crisp up. In a jug, whisk 2 tsp cornfour with ½ tbsp reduced-salt soy sauce until combined, then whisk in a further 3½ tbsp of the soy sauce, 1 tbsp rice wine vinegar, 1 tbsp water and 1½ tsp clear honey. Pour into the pan and stir-fry for 1 min until sticky. Meanwhile, microwave 2 x 250g packs long-grain rice to pack instructions and serve with the mince, topped with the fnely sliced spring onion greens and ½ tbsp sesame seeds. Each serving contains Energy

1804kJ 429kcal 21%

Saturates

Sugars

Salt

13g 3g 18% 16%

Fat

6g 7%

1.5g 25%

of the reference intake. See page 8. Carbohydrate 43g Protein 32g Fibre 7g 1 of your 5-a-day; high in protein

h Goc

RECIPES ELLA TARN PHOTOGRAPHY JAMIE ORLANDO SMITH FOOD STYLING LUCY O’REILLY PROP STYLING JENNY IGGLEDEN *Ensure all equipment used is completely clean and dry. Wash and dry your hands completely or use gloves. **To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry. ***Use a clean spoon every time to reduce the risk of mould

WEEKEND

uja

CHINESE LEAF KIMCHI Makes 800g (10 servings) Takes 20 mins plus at least 6 hrs salting and up to 2 weeks fermentation Cost per serve 47p COOK’S TIP The end weight of your kimchi depends on how much water the cabbage releases when it’s salted. You might want to sterilise an extra jar just in case you have a bigger volume.

1½ packs (650g) Chinese leaf, cut into 3cm pieces 2 carrots, peeled and cut into 3cm long matchsticks 3 spring onions, greens and whites separated, fnely chopped 50g fne sea salt 3 garlic cloves, crushed 5cm piece fresh ginger, peeled and fnely grated 2 tbsp white miso 1 tbsp caster sugar 2 tbsp gochujang 1 tbsp hot chilli powder

ng t urns up the heat

1 Put the Chinese leaf, carrots, and spring onion greens into a mixing bowl and sprinkle over the salt. Wash and dry hands completely*, then massage the salt into the vegetables for a minute or so, then place a plate over the mixture to weigh the veg down; cover and rest in the fridge for at least 6 hrs or overnight. 2 The next day, pour the veg into a colander to strain, then return to the bowl, cover with cold fltered water and set aside for 15 mins. Drain and rinse with cold fltered water to rinse off any excess salt, then drain again. 3 In a separate bowl, mix together the spring onion whites, the garlic, ginger, miso, sugar, gochujang and chilli powder, then stir into the salted vegetables until well combined. Spoon the mixture into an 800ml

sterilised** screw-top lidded jar, lightly pack down and seal. 4 You can eat the kimchi immediately*** but it’s best left to ferment. It will ferment faster at room temperature and can be left at room temperature for up to two weeks. You will see bubbles forming when the kimchi starts to ferment. It must be kept in the fridge once you start to eat it. Once the kimchi has been removed from the jar, store in the fridge for up to 2 more weeks max. If waiting to eat it, open the lid slightly every few days to let out some of the gas produced, then reseal. Each 80g serving contains Energy

134kJ 32kcal 2%

Saturates

Sugars

Salt

<1g <1g 1% 1%

Fat

4g 4%

0.8g 14%

of the reference intake. See page 8. Carbohydrate 5g Protein 1g Fibre 2g 1 of your 5-a-day; high in fibre

Find more recipes using seasonal ingredients on Tesco Real Food at tes.co/inseasonfebruary

WAKE UP TO A DAMNED GOOD MUFFIN!

Available in all stores.

Available at

KNOW-HOW

RECIPE IMOGEN HOPE PHOTOGRAPHY ELLA MILLER FOOD STYLING MIMA SINCLAIR PROP STYLING MORAG FARQUHAR

M A K E I T AT H O M E In a bowl, add a few spoonfuls of crushed chillies and chilli powder, a spoonful of cumin, Chinese 5 spice, caster sugar and a pinch of salt. Slice a few cloves of garlic and add to a saucepan with enough vegetable oil to cover them. Fry over a low heat for 5 mins until the oil is fragrant and the garlic is golden then pour over the chilli mix; stir. Add a spoonful of soy sauce and a handful of crispy fried onions and serve drizzled over noodles or as a dipping sauce. It’s also ideal for scooping up with prawn crackers. Store in the fridge for up to 24 hours.

HOT TAKE

Spice up Lunar New Year

Dip in dumplings, dress up fried eggs, toss through noodles or try in a cheese toastie. Chilli crisp: we’re obsessed! 29

Dinner à deux Make staying in your ultimate treat with this cosy three-course mix-and-match Valentine’s dine-in deal

he secret’s out: we find pure joy in indulging in a really good ready-meal. And Valentine’s Day is no exception. In fact, the popularity of luxe dine-ins is on the rise. So who would rather stay home and have a cosy night on the sofa than eat out in a restaurant on that special day? Us! Avoid the crowds and get stuck into these Tesco Finest limitededition treats for two, plus find plenty more combos in store and online between Monday 9 and Sunday 15 February 2026.

ALL FOR

£20

See p32 for full details

Clubcard holders can choose a starter, main, two sides, a dessert and a drink*

18+

SHOPPING

Turn on the oven, pour a glass of fizz. Job done!

GO ALL-OUT WITH NEW ADDITIONS Put the rolling pin down. There’s no need to act all pastry chef to impress when the individual slowcooked Beef Bourguignon Pies with Red Wine Jus are doing the job for you. Crumbly pastry you know will come out of the oven perfectly is a no-brainer. Our side is an all-in-

one too: Baby Potato Traybake with Chantenay Carrots & Tenderstem Broccoli. With two sides in the offer, you could add Samphire, Petit Pois & Sliced Cabbage with Mint Dressing too. For dessert we picked the velvety White Chocolate Delice Hearts because, well, they’re heart-shaped! 31

SHOPPING

Raise a toast Make your dine-in deal really special and choose a bottle of fizz. Tesco Finest Prosecco Valdobbiadene DOCG is an award-winner, made by Cantine Maschio, which looks out over the Prosecco hills. We love its ripe pear and white peach flavours. Or pick the Tesco Finest Sauvignon Blanc – a South African white that’s crisp and dry with green apple and citrus flavours that are a particularly good match for the vegan combo of dishes. There’s something for everyone, with beer, pre-mixed cocktails and soft drinks in the dine-in deal too.

MADE TO SHARE Start your luxury at-home dinner by tearing into this Camembert with Garlic & Parsley Dough Balls. Or look out for the Prawn Cocktails if you fancy a lighter option.

My vegan Valentine This year’s Valentine’s dine-in offer includes a full set of vegan dishes. Look out for Mushroom Parcels, Mushroom Stroganoff Pies and Salted Caramel Mousse with Caramelised Biscuit Crumb.

Tesco Finest Prosecco Valdobbiadene DOCG, £10; Tesco Finest Sauvignon Blanc, £8.50

* £20 Valentine’s Dine In offer available in the majority of larger stores and online from 9 February 2026 until 15 February 2026, Dine-In offer includes one starter, one main, two sides, one dessert and a drink for £20 (from the Valentine’s Dine In range). While stocks last. Clubcard/app required. Excludes Express/Whoosh. Delivery charges may apply. Serving suggestions. Tesco Finest Camembert with Garlic & Parsley Dough Balls 430g, £5.50 (£1.28/100g); Tesco Finest Slow-Cooked Beef Bourguignon Pies with Red Wine Jus 620g, £7.50 (£1.21/100g); Tesco Finest Baby Potato Traybake with Chantenay Carrots & Tenderstem® Broccoli 400g, £3.25 (81p/100g); Tesco Finest Samphire, Petit Pois & Sliced Cabbage with Mint Dressing 240g, £3.50 (£1.46/100g); Tesco Finest Belgian White Chocolate Delice Hearts with Raspberry & Prosecco Compote 128g, £3.50 (£2.73/100g); Tesco Finest 6 Mushroom Parcels 210g, £5 (£2.38/100g); Tesco Finest Mushroom Stroganoff Pies 400g, £7.50 (£1.88/100g); Tesco Finest Salted Caramel Mousse with Caramelised Biscuit Crumb 2 x 80g, £3.50 (£2.19/100g); Tesco Finest 2 Prawn Cocktails 170g, £6 (£3.53/100g)

18+

PHOTOGRAPHY GARETH MORGANS FOOD STYLING MIMA SINCLAIR PROP STYLING MORAG FARQUHAR

Camembert and dough balls to start? Don’t mind if I do!

AD REMOVED

WEEKEND

IN A

FI Z Z Spritzes, sodas and sparkling matcha – fizzy drinks are having a moment and we are here for it. Raise a glass with our take on the bubbly drinks trend

18+

WEEKEND

R A S P B E RRY D I R T Y S O DA Makes 1 Takes 15 mins plus cooling Cost per drink £1.45 COOK’S TIP Makes more cordial

(150ml) than you need for one drink. Store for up to 2 days in the fridge in a sterilised bottle*.

T H E S PAG H E T T Makes 1 Takes 5 mins Cost per drink £2.35 COOK’S TIP A refreshing twist to the classic Spritz. If you’d prefer an alcoholic beer, reduce the amount of Aperol by half.

Pour 250ml chilled alcohol-free or light lager into a glass. Slowly pour in 50ml Aperol and 15ml lemon juice. Garnish with a slice of lemon. Each drink contains Energy

578kJ 137kcal 7%

Fat

Saturates

Sugars

Salt

<1g <1g 17g <0.1g 0% 1% 18% 1%

of the reference intake. See page 8. Carbohydrate 23g Protein 2g Fibre 0g

E L D E RF L O W E R M AT C H A S P RI T Z Makes 2 Takes 10 mins plus cooling Cost per drink 63p

Put 1 tsp matcha powder into a heatproof jug and whisk in 100ml boiling water; allow to cool completely. Fill 2 wine glasses with ice cubes. Mix 50ml elderflower cordial and the cold tea together and divide between the glasses. Top each with 100ml soda water or prosecco and garnish with a fresh mint sprig. Each drink contains Energy

Fat

Saturates

Sugars

Salt

338kJ 80kcal 4%

0g 0%

20g 22%

0g 0%

RECIPES MIRIAM NICE PHOTOGRAPHY GARETH MORGANS, MAJA SMEND FOOD STYLING MIMA SINCLAIR, ELLA TARN PROP STYLING MORAG FARQUHAR * To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry

TikTok has a lot to answer for – not least the resurgence of dirty sodas. Big in the States, our take isn’t as sweet as those from across the pond, but it’s still delicious. Or for Valentine’s Day try The Spaghett – another US import and spin on an Aperol Spritz. And if there’s a new way to drink matcha, we’re first in line!

of the reference intake. See page 8. Carbohydrate 20g Protein 0g Fibre 0g

Put 100g granulated sugar, 100g fresh or frozen raspberries and 50ml water into a saucepan over a medium heat. Cook, for 5-6 mins, stirring occasionally, until the raspberries are soft and collapsing into the liquid and the mixture is simmering. Leave to cool completely, then strain into a sterilised* bottle and chill (see cook’s tip). Fill a large glass to the brim with crushed ice. Slowly pour 25ml raspberry cordial into the glass. Add 150ml diet sparkling lemonade, then slowly pour 25ml single cream on top. Each drink contains Energy

Fat

Saturates

430kJ 103kcal 5%

5g 7%

3g 14g <0.1g 15% 15% 1%

Sugars

Salt

of the reference intake. See page 8. Carbohydrate 14g Protein 1g Fibre 1g

18+

A WHACKING GREAT HIT

‘

OF SPECTACLE, ENTERTAINMENT AND NOSTALGIA’

WIN A BREAK

TO BACK TO THE FUTURE THE MUSICAL SICAL

We’re offering you the chance to win a pair of tickets to see BACK TO THE FUTURE THE MUSICAL at London’s Adelphi Theatre plus a hotel stay*

LEAVING LONDON THIS APRIL TO BE CONTINUED...UK TOUR STARTS THIS OCTOBER

SCAN TO ENTER ON N

ADELPHI THEATRE

*Terms & conditions apply. Prize draw opens on the 28th January 2026 and closes at 23:59 on 4th March 2026. Competition not associated with Tesco.

WEEKEND

NEW TRICKS Old-school but super cool, we’re in love with these retro recipes, reinvented for Valentine’s Day

Chicken Kiev focaccia sandwiches p40

Comfort-food mashups have been a thing for what feels like ages, but making them hot right now is the retro favour revival. Who thought fondue could be trendy again, or that devilled eggs would grace restaurant menus?! This is our take on familiar favourites. We’re sure you’ll find one for Valentine’s Day.

Garlicky, buttery Kiev sarnie

Coming home to the smell of garlic butter could only mean one thing… Chicken Kiev. We’ve given this family favourite a makeover, swapping the mash for fluffy focaccia to soak up that delicious garlicky butter. Plate it up for Galentine’s or a family night in. CHICKEN KIEV F O C AC C I A SANDWICHES Makes 2 Takes 30 mins plus at least 30 mins pickling Cost per sandwich £3.37 2 chicken breast fillets 5g fresh flat-leaf parsley, finely chopped 3 tbsp reduced-fat mayonnaise ¼ tsp garlic granules 30g panko breadcrumbs 10g Parmesan, finely grated pinch of paprika

1 egg, lightly beaten 300ml sunflower or vegetable oil, for deep frying 3 garlic cloves, halved sea salt flakes 1 tbsp spreadable butter 135g loaf Tesco Finest focaccia, halved widthways, then sliced open horizontally ½ Little Gem, shredded For the pickled onion 1 small red onion, thinly sliced 1 tsp caster sugar 1 tsp fine sea salt 3 tbsp white wine vinegar

1 Put the chicken between two sheets of baking paper on a chopping board, then bash with a rolling pin to an even thickness of 1.5cm. Season with ¼ tsp salt, then set aside. 2 For the pickled onion, put the onion in a bowl and press down to tightly pack. In a separate bowl, stir together the sugar, salt, vinegar and 3 tbsp water until the sugar has dissolved, then pour over the onion. Set aside for at least 30 mins or up to 3 hrs. Meanwhile, mix the parsley with the mayo and garlic granules; set aside. 3 On a plate, stir together the breadcrumbs, Parmesan and paprika; season with black pepper. Dip each chicken fllet in the beaten egg, let the excess drip off, then turn it in the breadcrumbs to coat. Shake off any excess and set aside. 4 Pour 2cm depth of oil in a large frying pan and put over a medium heat, adding the garlic so it gently cooks as the oil heats up. Once the garlic is sizzling, lift out with a slotted spoon and set aside. Fry the chicken in the garlicky oil for 4-5 mins on each side until golden brown and cooked through, basting occasionally. Drain on a wire rack, set over a baking tray, and season with sea salt flakes. 5 Meanwhile, mash the fried garlic with a fork and stir half into the mayo mixture and the other half into the butter. Butter the base of each focaccia, then top with the lettuce, chicken fllet, then pickled onions. Spread the mayo onto the other piece of focaccia and sandwich together. Each sandwich contains Energy

3508kJ 840kcal 42%

Saturates

Sugars

Salt

49g 10g 71% 49%

Fat

5g 6%

3.1g 52%

of the reference intake. See page 8. Carbohydrate 50g Protein 48g Fibre 4g

WEEKEND

p u d e n e Liv

ato glaze m o t y k o sm a h wit

Smok y ham, egg & chips p42 41

SMOKY HAM, EGG & CHIPS Serves 4 freeze leftover ham only Takes 1 hr 30 mins Cost per serve £2.37 COOK’S TIP Keep leftover pickled cucumber in its liquid in a jar, in the fridge, for up to a week.

750g boneless smoked gammon joint 2 bay leaves

1 tsp whole peppercorns 3 tbsp smoked tomato paste 400g frozen steak cut chips 3 tbsp tomato ketchup 4 eggs 1 tbsp olive oil For the pickled cucumber 1 cucumber, finely sliced 100ml cider vinegar 30g caster sugar 1 tsp fine sea salt ½ tsp mustard seeds

1 Put the gammon in a lidded pan and add the bay leaves and peppercorns. Pour over cold water to just cover the gammon; bring to the boil, then cover. Reduce the heat and simmer for 35 mins. 2 Meanwhile, pack the cucumber tightly in a sterilised heatproof jar* with a lid. Put the vinegar, sugar, salt, mustard seeds and 50ml water in a pan over a medium heat and cook, stirring for a few mins, until the sugar has dissolved. Pour over the cucumber, screw on the lid and leave to cool. 3 Preheat the oven to gas 6, 200°C, fan 180°C. Lift the gammon onto a board (keep the liquid as stock for another dish). Remove any string and use a knife to score the fat in a diamond pattern. Sit the joint on a foil-lined roasting tray and spread over 2 tbsp smoked tomato paste. Roast for 15 mins, then add the frozen chips to another tray and bake for 10 mins until the ham is sticky and starting to caramelise. Remove the ham and rest for 10 mins. Turn the chips, increase the oven temperature to gas 7, 220°C, fan 200°C and cook for another 8-10 mins until golden and crisp. 4 While the ham rests, mix the ketchup and remaining tomato paste in a bowl and fry the eggs in the oil. Serve slices of gammon with the eggs, chips, smoky ketchup and pickled cucumber. Each serving contains Energy

2387kJ 573kcal 29%

Saturates

Sugars

Salt

32g 10g 46% 51%

Fat

5g 5%

3.8g 63%

They’re a throwback to 70s dinner parties, but what’s not to love about the pineapple upside-down cake? Our fabulous mini versions are spiked with rum for a grown-up twist we’re sure any dinner date will love. MINI UPSIDE-DOWN PINEAPPLE DA I Q U I RI PUDDINGS Makes 6 Takes 1 hr 15 mins Cost per pudding 58p YOU WILL NEED 6 x 200ml dariole moulds or pudding basins.

115g butter, softened, plus extra for greasing 100g golden syrup, plus extra

3 tbsp white rum (optional) 1 lime, zested and juiced 6 slices tinned pineapple, drained (from 425g tin) 6 glacé or cocktail cherries 115g golden caster sugar 2 eggs 115g self-raising flour ¼ tsp ground ginger ⅛ tsp fine sea salt ice cream or cream (optional)

1 Preheat the oven to gas 5, 190°C, fan 170°C. Grease the moulds with butter. Stir together the syrup, 1 tbsp rum, if using, and half the lime zest; divide among the moulds. Trim the pineapple rings (or use a cutter) to fit the base of the moulds. Finely chop the pineapple trimmings and set aside. Press a pineapple ring into each mould, then a cherry into the middle of each; set aside. 2 Using an electric whisk, cream the butter and sugar for about 6 mins until pale and fluffy. Beat in the eggs, mixing well between each, then fold in the flour, ginger, salt and remaining lime zest. Stir in the remaining 2 tbsp rum, if using, the lime juice and chopped pineapple; spoon into the moulds. 3 Cover the top of each mould with foil and seal, then put in a deep roasting tin and pour in enough boiling water to come 2cm up the sides of the moulds. Bake for 35-40 mins; to check if they’re cooked, insert a skewer into the middle of a pudding to see if it comes out clean. 4 Remove from the water and leave to cool in the moulds for 5 mins. Run a palette knife around the edge of the sponges, then turn out into bowls. Serve with extra syrup, plus ice cream or cream, if you like.

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

On pub menus, it’s a dream combo: chips that are crunchy on the outside and fluffy on the inside, and salty ham with a sticky glaze, finished with an egg that’s perfect for dunking. We’ve added a smoky tomato glaze to the ham and pickled cucumber to cut through the richness.

Each pudding contains Energy

1708kJ 408kcal 20%

Fat

Saturates

Sugars

Salt

19g 12g 40g 0.5g 27% 58% 44% 9%

of the reference intake. See page 8. Carbohydrate 54g Protein 5g Fibre 1g

of the reference intake. See page 8. Carbohydrate 27g Protein 42g Fibre 3g

18+

fac to

WEEKEND

d A pu

n u f e h t with

Mini upsidedown pineapple daiquiri puddings

AD REMOVED

WEEKEND

Could crumble get any better?

Cocviepre re

Rhubarb & custard crumble cheesecake p46

Crumble toppings are everywhere and what better way to get in on the trend than adding a crunchy layer onto a cheesecake? The nostalgic twist? Rediscovering those sour and creamy rhubarb and custard sweets in a dessert that transcends generations. Make it for your sweetie pie! RH U B A RB & C U S TA RD C RU M B L E CHEESECAKE Serves 16 Takes 2 hrs 45 mins plus overnight cooling Cost per serve 47p 95g butter, 70g melted, 25g chilled, plus extra for greasing 200g ginger nut biscuits 55g porridge oats

35g plain flour ½ tsp ground ginger 1 tbsp demerara sugar 500g full-fat soft cheese 400g tin custard 50g caster sugar 1 egg, plus 2 yolks For the rhubarb 250g rhubarb, half cut into 1cm chunks and half cut into 3cm lengths 60g caster sugar

1 Begin the day before you want to serve the cheesecake. Preheat the oven to gas 6, 200°C, fan 180°C. Grease and line a 20cm loose-bottomed cake tin. In a non-metallic bowl, toss all the rhubarb in the sugar and leave to macerate for 20 mins. 2 Meanwhile, whizz the biscuits and 40g oats to a fine crumb in a food processor (or crush in a food bag with a rolling pin). Tip into a bowl and stir in the melted butter, then press evenly into the bottom of the lined tin. Chill. 3 In the same bowl, mix the flour, ginger, remaining oats and the demerara sugar, then rub in the chilled butter until it looks like chunky breadcrumbs. Spread out on a baking tray and bake for 12-15 mins, stirring halfway, until golden. Remove from the oven, cool and store in an airtight container. 4 Spread the macerated rhubarb over a baking tray. Drizzle over 1 tbsp water and cover with a tent of foil to seal. Roast alongside the crumble for 18-20 mins until the rhubarb is tender but still holding its shape. Leave to cool, then transfer the rhubarb and liquid to a lidded container and chill overnight. 5 Put the soft cheese, custard, caster sugar, egg, egg yolks and a small pinch of salt in a mixing bowl; whisk to mix until combined, glossy and lump-free. 6 Reduce the oven to gas 3, 170°C, fan 150°C. Pour the cheesecake mix onto the biscuit base and smooth with a palette knife. Scatter two-thirds of the crumble mix over the cheesecake. Bake for 1 hr 20 mins-1 hr 30 mins until set around the edges but still wobbling in the centre. 7 Turn off the oven and leave the cheesecake in with the door open a little to cool for 1 hr; it will deflate a little. Transfer to a work surface to cool for another hour before chilling, covered, overnight in the fridge. 8 Take the cheesecake and rhubarb out of the fridge 1 hr before serving. Drain the poaching liquid into a pan and boil for 3-5 mins until you have a glossy syrup. Mash the small chunks of rhubarb with a fork for a rough compote. 9 Transfer the cheesecake from the tin to a plate. Spoon over the compote, top with the 3cm lengths of rhubarb, sprinkle over the remaining crumble and drizzle with syrup. Keep covered in the fridge for up to 3 days. Each serving contains Energy

1115kJ 267kcal 13%

Fat

Saturates

Sugars

Salt

16g 9g 15g 0.3g 23% 46% 16% 4%

of the reference intake. See page 8. Carbohydrate 26g Protein 4g Fibre 1g

RECIPES EMILY GUSSIN, CATE WALTON PHOTOGRAPHY MOWIE KAY FOOD STYLING ELLA TARN PROP STYLING MORAG FARQUHAR

WEEKEND

£2.75

£1.75 Clubcard Price

Clubcard price valid 28.01.2026-17.02.2-26 Clubcard/app required. While stocks last. Available in the majority of larger stores.

Available at

Love home your

Make your space so cosy you won’t want to leave it – even when spring comes round…

ome has officially stolen our hearts and we’re head-over-heels for a cosy spot on the sofa. The secret to the joy of staying in? Putting your own stamp on your home, and that doesn’t mean a complete overhaul. Start small – a picture wall of your favourite prints can add bags of personality. Then pick a few key pieces (right) for an instant, cosy update.

F&F Home Mango Wood Frames, see in store for pricing. All subject to availability.

Available in selected larger stores

SHOPPING

1 2

SHOPPING

MAKE IT YOURS 1 COLOUR HAPPY Get your dopamine hit with a colour change - no need to repaint. The cosy F&F Home Faux Fur Throw*, in rich burgundy, adds a pop of colour as you snuggle underneath.

Stop the scroll, sit back and relax in your new favourite reading nook

3 MAKE A STATEMENT We’re obsessed with the F&F Home Twist Handle Vase*, with its intricate detail and standout silhouette. On its own or filled with striking stems, it brings drama to any space. 4 FREE UP SPACE The boucle trend isn’t going anywhere and the F&F Home Ribbed Boucle Ottoman Stool, £40, is testament to that. You’ll find it in this season’s colour for a fresh appeal. Lift the lid for built-in storage – chic and versatile!

Round Mango Wood Table, £40; Mink Cotton Velvet Cushion 45 x 45cm, £8. Both F&F Home

All items available in selected larger stores. *See in store for pricing; items subject to availability

2 LIGHT THE WAY Low-level lighting is a great way to create a cosy space. Opt for a side lamp with a soft glow; the natural wood and texture of the F&F Home Small Rattan Lamp, £12, is easy to fit into any decor scheme.

Destination dinner

VALENCIA Pass the paella – we’re going all in for Valencia’s long lunches

MEET, GREET AND EAT

Valencia is a vibrant Spanish coastal city known for its architecture and famous for its paella 52

Stroll through the Spanish city of Valencia at any time between 9.30 and 11am and you’ll see groups gathered in rustic cafés tucking into almuerzo (esmorzaret in Valencian), a midmorning break that is central to Valencians’ social lives. The tradition can be traced back as far as the Middle Ages – think farmers who had been up since the crack of dawn, then breaking for their first big meal of the day. Come hungry and ready to take part in plenty of banter. Almuerzo kicks of with bowls of peanuts, olives and pickles, and beer or wine mixed with gaseosa – a kind of lemony soda water. But the bocadillo is the show-stopper. Traditional Spanish versions of this sandwich tend to be quite thin. The Valencian variety is something else entirely. Huge white baguettes stufed with a multitude of fillings – anything

from tuna to tortilla, pork belly to blood sausages, fried eggs, cuttlefish, chips and stewed peppers. Wash it down with a delectable cremaet, a small cofee spiked with a sweetened rum, and remember, it’s 6pm somewhere in the world!

CLASSIC PAELLA Your next big meal is a late lunch. Valencia is home to rice paddy fields and, of course, paella. Passionate arguments on how and with what aside, you’ll find it made with seafood, or with chicken, rabbit, runner beans and garrofón (a type of butter bean), and brought to the table with drama in huge sharing pans. Or try fideuà, a version of paella made with thin, short strands of pasta, which is fried until crisp before being cooked in a rich stock. Eels are also a delicacy and fished in the nearby Albufera Lake,

WEEKEND

AG UA D E VA L E N C I A Makes 6 Takes 15 mins Cost per drink £1.49

Pour 500ml orange juice, 100ml each vodka and gin and 1 tsp sugar into a jug. Slice 2 limes and 1 orange and add to the jug. Stir well. Fill glasses with ice cubes and pour over the cocktail. Top up each glass with sparkling wine (we used cava) and garnish with fresh mint sprigs. Each drink contains Energy

Fat

Saturates

Sugars

Salt

710kJ 170kcal 9%

0g 0%

12g 13%

0g 0%

WORDS LAUREN ROSE-SMITH RECIPE JENNIFER JOYCE PHOTOGRAPHY TOM REGESTER, GETTY IMAGES FOOD STYLING TROY WILLIS PROP STYLING LUIS PERAL

of the reference intake. See page 8. Carbohydrate 13g Protein 1g Fibre <1g

so if you want to try something diferent, opt for all i pebre, a stew made with eels, potatoes, paprika garlic, fried bread and almonds.

TAPAS AND COCKTAILS Late in the evening, and if you’ve still got room, graze on tapas; salted padron peppers, smoky, spicy patatas bravas with garlicky aïoli, and tomato bread. Valencia oranges are some of the sweetest in the world and squeezed fresh are the ultimate mixer in the cocktail Agua de Valencia (see right) made with vodka, gin and cava. The food scene here is incredible, and this only scratches the surface.

GIVE ME MORE!

Easy buys

Paella Rice 500g, £2.40

Get a taste of Spain at Tesco

(48p/100g)

18+

Aïoli 200g, £1.25 (63p/100g)

Patatas Bravas 400g, £2.50

Scan to fnd more Spanish recipes, on Tesco Real Food.

(63p/100g)

TRAVEL HAPPY Bag yourself some travel insurance and cash in on Clubcard perks while you’re at it. Happy holidays await!

For frequent flyers

If you’re planning a number of getaways, consider Annual Multi Trip travel insurance. It covers you for an unlimited number of trips up to 31 days each, over a 12-month period. This can save you money over individual policies, and means you don’t have to sort cover each time you go away.

here are lots of choices when it comes to travel plans – including getting the right insurance. Did you know Tesco insurance offers a range of policies? And there are exclusive Clubcard perks…

For holidaymakers

One holiday planned? A Single Trip Travel Insurance policy could be the best option for you, with cancellation cover from the day you buy the policy.

For long-term travellers

Whether you’re taking a rucksack or a suitcase, Backpacker insurance is for trips of up to 18 months crossing multiple countries. It’s a great option for someone on a gap year or career break. Always check the age limit.

Keep calm and covered

All Tesco Travel Insurance policies bought direct give you

24/7 access to both a virtual GP while you’re abroad and to a 24/7 medical emergency helpline, as well as unlimited emergency medical expenses.

Get Clubcard perks

Tesco Clubcard members can get 10% off a Tesco Travel Insurance policy when buying direct*. Plus, anyone can double their travel cash cover limit if they buy their travel money with Tesco.

GIVE ME MORE! Scan the QR code to find out more about Tesco Travel Insurance.

Tesco Insurance is a trading name of Tesco Personal Finance Ltd, registered in Scotland No SC173199. Registered Office: 2 South Gyle Crescent, Edinburgh, EH12 9FQ. Tesco Travel Insurance is arranged and administered by Rock Insurance Services Limited and underwritten by AWP P&C S.A. Monetary limits, excesses and exclusions apply. *Buy direct. Clubcard required. Excludes product add-ons. Tesco Travel Money is provided by Travelex

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KNOW-HOW

LIQUID GOLD

That pot of honey at the back of your cupboard is for more than just toast and porridge. Make it your secret ingredient for sticky bakes and salad dressings – and a dangerously moreish crumpet topper

Whip honey into butter for a luxe crumpet topper F RE N C H T OA S T C RU M P E T S W I T H HONEY BUT TER Serves 4 Takes 35 mins Cost per serve 68p GET AHEAD The whipped honey butter can be made up to 2 days in advance and stored in the fridge, then brought to room temperature.

8 cardamom pods, seeds removed and crushed 100ml milk 2 eggs 3 tbsp icing sugar 8 crumpets 20g butter 4 tbsp Tesco Finest blackcurrant conserve or blueberry jam For the honey butter 50g clear honey, plus extra (optional) 75g butter, softened

1 To make the honey butter, whip the honey with an electric hand whisk on the slowest setting until it starts to lighten in colour, then increase the speed and whip for 5 mins until light and fluffy. Whip the butter in a separate bowl for 3-4 mins until pale and fluffy. Fold the honey into the butter until well combined; set aside. 2 Preheat the oven to gas 2, 150°C, fan 130°C. Whisk the cardamom with the milk, eggs and icing sugar until combined. Soak 4 crumpets in the mixture for 3 mins, turning halfway. Melt half the butter in a frying pan over a medium heat, then fry the crumpets for 2-3 mins each side until golden. Transfer the cooked crumpets to the oven to keep warm while you soak and cook the remaining crumpets. Repeat to cook the remaining crumpets. 3 To serve, spread the crumpets with the honey butter and conserve, adding a drizzle of extra honey, if you like. Each serving contains Energy

2231kJ 533kcal 27%

Fat

Saturates

Sugars

Salt

24g 14g 19g 1.3g 34% 68% 21% 22%

of the reference intake. See page 8. Carbohydrate 67g Protein 12g Fibre 3g

WHAT’S THE DIFFERENCE? CLEAR HONEY Thinner and more pourable than set honey, clear honey – also known as runny honey – has been treated to stop it from crystallising. Perfect for pouring over yogurt, squeezing onto a cheeseboard and whisking into salad dressings. SET HONEY If you like spooning honey straight from the jar, and that thicker texture, set honey is for you. Its higher glucose results in a thick, opaque and creamy finish. Spread thickly on toast, or stir into hot drinks.

KNOW-HOW

French toast crumpets with honey butter 59

Go all out with this honey-infused bake BEE STING CAKE Serves 14 Takes 1 hr 10 mins plus rising, proving and cooling Cost per serve 48p COOK’S TIP If the almond topping frms up too much before adding it to the dough, gently warm it over a low heat to loosen.

60ml whole milk 60g butter, diced, plus extra for greasing 275g strong white bread flour, plus extra for dusting 7g sachet fast-action dried yeast 50g clear honey ¼ tsp fine salt 2 large eggs, beaten For the filling 400ml whole milk 4 large egg yolks 4 tbsp cornflour 1 tsp vanilla bean paste 75g clear honey 50ml whipping cream For the topping 60g butter 75g clear honey 2 tbsp granulated sugar 125g flaked almonds

1 To make the dough, heat the milk and butter in a pan over a low-medium heat until the butter has melted and the milk is steaming. Set aside until lukewarm. Meanwhile, put the flour, yeast and honey in a mixing bowl; add the salt, keeping it separate from the yeast. 2 Add the milk mixture and eggs to the flour and mix to a smooth, slightly sticky dough. Tip onto a lightly floured surface and knead for 8-10 mins until springy and no longer sticky. Return to the bowl, cover and set aside somewhere warm for 1 hr-1 hr 30 mins until almost doubled in size. 3 To make the flling, heat the milk in a pan until steaming. Stir together the egg yolks, cornflour and vanilla in a mixing bowl. Add a third of the milk, stirring until smooth, then stir in the remaining milk. Return to the pan and cook, stirring constantly, over a low-medium heat, for 4-5 mins until lumps form, then whisk until thick and smooth. Transfer to a bowl; cover the surface with clingflm. Set aside to cool, then chill. 4 For the topping, add the butter, honey and sugar to a pan over a medium heat and stir until the sugar has dissolved and the mixture is gently bubbling. Remove from the heat, stir through the almonds; set aside. 5 Grease and line the base of a 23cm springform cake tin. Once the dough has risen, lightly knead in its bowl, then spread in the base of the tin. Add the almond topping, then cover and prove for 30-45 mins until slightly puffed up. Preheat the oven to gas 6, 200°C, fan 180°C. 6 Bake the cake for 25-30 mins until risen and the topping is deep golden, making sure the almonds don’t burn. Cool in the tin for 10 mins, then run a knife around the edge, unclip the sides and transfer to a wire rack to cool completely. 7 To fnish the flling, whip the honey using an electric hand whisk on the slowest setting until it starts to lighten in colour, then increase the speed and whip for 5 mins until light and fluffy. In a separate bowl, whip the cream to stiff peaks. Whisk the chilled custard and the whipped honey into the cream until smooth; return to the fridge. 8 Remove the cake from its base. Use a bread knife to cut it in half horizontally. Top the bottom half with the honey cream flling, leaving a 1cm border around the edge. Add the top, then slice to serve. Each serving contains Energy

1387kJ 332kcal 17%

Saturates

Sugars

Salt

18g 8g 26% 39%

Fat

4g 4%

0.2g 3%

of the reference intake. See page 8. Carbohydrate 32g Protein 9g Fibre 2g

tasty honey buys

Tesco Finest Spanish Forest Honey 340g, £4.35 (£1.28/100g), is dark and thick with a complex flavour profile – think notes of caramel and orange with hints of floral. Use in marinades and glazes to add a rich sweetness.

Tesco Finest Orange Blossom Honey 340g, £4.35 (£1.28/100g) – unsurprisingly, this honey has a distinctively orange fragrance! Drizzle over breakfast cereal or porridge or use to baste a roast ham to add a burst of citrus sunshine.

Tesco Finest Acacia Honey 340g, £4.35 (£1.28/100g) – lighter in colour, this honey is a little more delicate and mild. Use in salad dressings or in your favourite bakes to add a mellow floral sweetness.

KNOW-HOW

Bee sting cake

RECIPES GABRIELLA ENGLISH PHOTOGRAPHY ELLA MILLER FOOD STYLING MIMA SINCLAIR PROP STYLING MORAG FARQUHAR

KNOW-HOW

Fresh take on the hot honey trend CHIPOTLE H O N E Y - M U S TA RD D RE S S I N G Makes about 250ml (about 8 servings) Takes 5 mins Cost per serve 18p

Whisk together 3 tbsp each clear honey and wholegrain mustard, along with 5 tbsp lemon juice, 75ml extra-virgin olive oil, 1 tsp chipotle chilli paste and ¼ tsp crushed chillies. Season well. Taste and add a pinch more crushed chillies or a squeeze more

lemon juice, if you like. Drizzle over salads or roasted vegetables. Store in an airtight container in the fridge for up to 1 week, shaking well before using. Each serving contains Energy

Fat

Saturates

Sugars

Salt

471kJ 113kcal 6%

9g 13%

1g 7%

1g 1%

0.3g 4%

of the reference intake. See page 8. Carbohydrate 7g Protein 1g Fibre 1g

WITH

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BRIGHT SIDE

Veg that causes the least drama at the dinner table - it’s not a little thing. It’s everything. he Sunday roast wouldn’t be complete without carrots, served with promises of night vision to anyone under the age of 10. Diced into stews, grated into slaw, baked into a cake or dipped into houmous to fill hungry tummies after school, carrots are a family failsafe. But rainbow carrots? Now there’s a show-stopper. Give them centre stage with a coriander seed dressing, salty feta and crunchy hazelnuts, and dinner gets a glamorous makeover. Making the everyday feel special – it’s not a little thing. It’s everything.

our

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GIVE ME MORE! Scan to find the recipe for Rainbow carrots with feta & hazelnut, on Tesco Real Food.

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PHOTOGRAPHY KRIS KIRKHAM FOOD STYLING EMMA JANE FROST PROP STYLING LUIS PERAL

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Ramadan Mubarak From our homes to yours

WEEKEND

TIME TO FEAST Plan ahead for Ramadan with a rich and comforting lasagne from food writer Ilhan Mohamed Abdi

WEEKEND

‘For me, Ramadan is a month of reflection, faith and creating calm at home. Now that I have a three-year-old, Ramadan is also about involving her in simple preparations and making the month feel special in a way she will remember. I always break my fast with dates and water, followed by soups like shurba or adas. After that, I like to have a few small bites such as samosas, bajiya (legume fritters), and fresh fruit. I prefer starting gently before moving on to a fuller meal. I love this one-pot chicken lasagne because of its simplicity. It is relatively easy to put together and it reheats beautifully. During Ramadan, I like to prepare ahead of time so I can focus more on worship and less on cooking. A recipe like this fits perfectly into that routine. The ingredients are accessible and most people will already have many of them at home. It feels comforting and familiar but makes the meal a little more exciting without straying too far from the flavours people already love.’

‘I love this recipe because I am a full-blown one-pan fiend! If it saves time and cuts down on washing up, I am immediately interested’ 68

O N E - PA N C H I C K E N A L F RE D O L A S AG N E Serves 4 Takes 40 mins Cost per serve £1.97 320g pack chicken breast fllets, each cut into 3 strips 1 tbsp paprika 1 tbsp olive oil, plus extra 2 tsp (optional) 1 onion, diced 2 large garlic cloves, crushed 20g butter 1 tbsp red pesto 3 tbsp plain flour 500ml whole milk ¼ tsp ground nutmeg 1 chicken stock cube, crumbled 210g pack mozzarella, drained and grated 125g baby spinach 5 fresh lasagne sheets, each cut into 3 40g 30% reduced-fat mature cheese, grated 10g fresh flat-leaf parsley, leaves picked

1 Season the chicken pieces with paprika and black pepper. Heat the oil in a 25cm high-sided, ovenproof frying pan over a medium heat. Add the chicken and cook for 6-8 mins until cooked through, turning often. Remove from the pan and cut into 1-2cm cubes. 2 Lower the heat, adding the extra oil, if needed. Add the onion and cook for 4 mins until softened, then stir through the garlic and cook for a further 1 min. Add the butter and once it has melted, stir through the pesto. Sprinkle the flour over the top and cook, stirring continuously, for 2 mins. 3 Gradually add the milk, stirring to avoid any lumps. Once you have a smooth sauce, add the nutmeg and crumbled stock cube. Bring to a simmer and bubble for 1 min. Remove from the heat and stir in 75g of the mozzarella; check the seasoning. Add the chicken back in, along with the spinach, folding through the hot sauce to wilt the spinach. 4 Add the lasagne sheet pieces, in batches, making sure they are fully coated and separated in the sauce. Cover with a lid, turn the heat to low, and simmer for 20 mins until the lasagne sheets are cooked through. Preheat the grill. 5 Remove the lid and sprinkle with the remaining mozzarella and the grated cheese. Place under a hot grill for 5 mins or until golden. Leave to stand for 5 mins before garnishing with the parsley. Each serving contains Energy

2112kJ 505kcal 25%

Fat

Saturates

Sugars

Salt

25g 12g 9g 1.8g 36% 60% 19% 30%

of the reference intake. See page 8. Carbohydrate 33g Protein 35g Fibre 3g

RECIPE ILHAN MOHAMED ABDI PHOTOGRAPHY TERRY BENSON, JAMIE ORLANDO SMITH ILHAN’S PORTRAIT HAARALA HAMILTON FOOD STYLING MIMA SINCLAIR, LUCY O’REILLY PROP STYLING MORAG FARQUHAR, JENNY IGGLEDEN

IIHAN MOHAMED ABDI (@ilhanm.a) is a food writer and author. Her new book The Ramadan Kitchen is out now.

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

Tried it, liked it Debs lives with her husband and two adult children, who all enjoy hearty family meals that fit around all their busy schedules. She says, ‘We’ve tried a range of meal subscription boxes but we’re always on the lookout for cost-effective menu plans.’

‘This week’s recipes had something for everyone. My personal fave was the fish tacos’ 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.

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C H I L L I - L OA D E D SW E E T P O TAT O F RI E S Serves 4 freeze bean mixture only Takes 45 mins

C H E AT ’S F I S H TAC O S Serves 4 Takes 30 mins 4 frozen battered white fish fillets 150g cherry tomatoes, chopped ½ red onion, finely chopped 1 lime, zested, ½ juiced, ½ cut into wedges 1 small garlic clove, finely crushed 10g fresh coriander, ½ finely chopped 100ml soured cream 8 mini white plain tortilla wraps ¼ (about 250g) white cabbage, woody core discarded, thinly sliced 1 red chilli, thinly sliced

1 Preheat the oven to gas 7, 220°C, fan 200°C. Cook the fish fillets according to the pack instructions. Cut each fillet into 4 even-sized chunks. 2 Meanwhile, mix the tomatoes, onion, lime juice, garlic and chopped coriander together until combined. 3 Mix the soured cream and lime zest together. 4 Warm the tortillas in a dry frying pan for 20 secs on each side, then wrap in a clean tea towel. Serve with the cabbage, fish chunks, tomato salsa, soured cream, remaining coriander, chilli and lime wedges for DIY tacos.

1kg sweet potatoes, scrubbed and cut into 1cm thick wedges 2 tbsp vegetable oil ½ x 30g sachet smoky fajita seasoning 2 tbsp ground cumin ½ red onion, finely sliced 2 large garlic cloves, finely crushed 1 red pepper, deseeded and chopped 395g tin taco mixed beans in spicy tomato sauce 1 reduced-salt vegetable stock cube, made up to 150ml 100ml soured cream 3 spring onions, sliced 1 red chilli, thinly sliced

1 Preheat the oven to gas 7, 220°C, fan 200°C. Toss the sweet potatoes in 1 tbsp oil, the fajita seasoning and 1 tbsp cumin on a roasting tray. Roast in a single layer for 30-35 mins, tossing halfway through, until golden and cooked through. 2 Meanwhile, heat the remaining oil in a saucepan over a medium heat. Add the onion and cook for 5 mins, stirring occasionally, until starting to soften, before mixing in the garlic and remaining cumin. Cook for 1 min, then add the pepper, beans and stock. Simmer for 12-15 mins, stirring occasionally, until the vegetables have softened and the sauce has thickened. 3 Spoon the beans over the sweet potato fries. Drizzle over the soured cream and scatter with spring onions and sliced chilli to serve. Each serving contains Energy

1936kJ 461kcal 23%

Fat

Saturates

Sugars

Salt

14g 4g 22g 1.3g 20% 20% 24% 22%

of the reference intake. See page 8. Carbohydrate 68g Protein 10g Fibre 13g 2 of your 5-a-day; high in vitamin C

‘The fries and beans are a great combo and really packed a spicy punch’

Each serving contains Energy

1904kJ 453kcal 23%

Saturates

Sugars

Salt

16g 5g 22% 26%

Fat

8g 9%

1.2g 20%

of the reference intake. See page 8. Carbohydrate 56g Protein 19g Fibre 7g 1 of your 5-a-day; high in vitamin B12

‘We’ve never tried cooking with fish like this before, and it was a hit!’ 73

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SMOKY CHICKEN D RU M S T I C KS W I T H S L AW Serves 4 Takes 55 mins 1kg chicken drumsticks ½ x 30g sachet smoky fajita seasoning ¾ (about 750g) white cabbage, woody core discarded, thinly sliced 2 carrots, scrubbed and coarsely grated 1 red onion, thinly sliced 1 lemon, juiced 300g long-grain rice 10g fresh coriander, chopped 100ml soured cream

1 Preheat the oven to gas 7, 220°C, fan 200°C. Using a sharp knife, cut 4 slashes into each drumstick, then toss in the fajita seasoning until evenly coated. 2 Arrange in a single layer on a baking tray and roast for 40-45 mins until the skin is golden and crisp and the drumsticks are cooked through. 3 Toss the cabbage, carrots, onion and lemon juice together until the veg are evenly coated and set aside. Meanwhile, cook the

rice to pack instructions, then fold through half the coriander. 4 When ready to serve, mix the soured cream through the slaw. Serve the chicken drumsticks alongside the rice and slaw, garnished with the remaining coriander.

‘We loved this – it would work well with any joint of chicken’

Each serving contains Energy

2540kJ 603kcal 30%

Fat

Saturates

Sugars

Salt

16g 6g 15g 0.9g 23% 28% 17% 15%

of the reference intake. See page 8. Carbohydrate 70g Protein 40g Fibre 9g 2 of your 5-a-day; high in protein

B U T T E RN U T S Q UA S H & CHICKPEA STEW Serves 4 Takes 1 hr 10 mins FREEZE IT Mix the butternut squash through the beans and freeze in an airtight container for up to 3 months.

500g pack frozen butternut squash 2 tbsp vegetable oil 2 tbsp ground cumin

1 Preheat the oven to gas 7, 220°C, fan 200°C. Toss the squash in 1 tbsp oil and 1 tbsp cumin. Roast for 30-35 mins until cooked through. Meanwhile, cook the rice to pack instructions. 2 Heat the remaining 1 tbsp oil in a saucepan over a medium heat. Add the onion and ginger, cover and cook for 10 mins, stirring occasionally, until just softening. Stir through the garlic and remaining cumin, then add the tomatoes, chickpeas and stock. Simmer for 15 mins, stirring occasionally, until the sauce has thickened. Stir in the kale; cook for 5 mins until wilted. Fold through the squash and cherry tomatoes and serve with the rice. Each serving contains Energy

Fat

Saturates

1885kJ 448kcal 22%

10g 15%

1g 5%

Sugars

Salt

19g 0.5g 22% 9%

of the reference intake. See page 8. Carbohydrate 71g Protein 13g Fibre 11g 3 of your 5-a-day; source of fibre

RECIPES CATE WALTON PHOTOGRAPHY KRIS KIRKHAM FOOD STYLING EMMA JANE FROST PROP STYLING LUIS PERAL

‘This can easily be cooked then reheated for the late-night shift workers in our family’

200g long-grain rice 1 onion, thinly sliced 6cm piece fresh ginger, fnely chopped 2 large garlic cloves, fnely crushed 400g tin chopped tomatoes 400g tin chickpeas, drained and rinsed 1 reduced-salt vegetable stock cube, made up to 400ml 100g curly kale 100g cherry tomatoes, chopped

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T E RI YA K I P O RK M E AT B A L L S W I T H C RI S P Y RI C E Serves 4 freeze uncooked meatballs only Takes 30 mins 200g long-grain rice 500g pack lean pork mince 5% fat 6cm piece fresh ginger, ½ fnely grated, ½ sliced into matchsticks 4 spring onions, ½ fnely chopped, ½ thinly sliced into matchsticks 10g fresh coriander, ½ fnely chopped 1 large garlic clove, minced 1 lime, zested, ½ juiced and ½ cut into wedges 2 tbsp vegetable oil 165g pouch teriyaki stir-fry sauce 1 cucumber, halved and thinly sliced on the diagonal 1 red chilli, thinly sliced

1 Cook the rice according to pack instructions. Remove the lid, fuff up with a fork and allow to steam-dry, uncovered, for 5 mins. 2 Meanwhile, in a bowl, mix the mince, the finely grated ginger, chopped spring onions, finely chopped coriander, garlic and lime zest with a wooden spoon until well combined. Shape into 16 meatballs; roughly 30g each. 3 Heat 1 tbsp oil in a frying pan over a medium heat. Cook the meatballs for 12-15 mins, turning occasionally, until golden and cooked through. Pour over the teriyaki sauce and 50ml water and cook for 1-2 mins until piping hot and the meatballs are coated in a glossy sauce. 4 Meanwhile, heat the remaining 1 tbsp oil in a frying pan over a high heat. Once very hot, carefully add the cooked rice and fry for 5 mins, tossing every 2 mins until starting to turn crisp and golden. 5 Toss the cucumber, remaining spring onions and coriander and the lime juice together and serve with the crispy rice and meatballs drizzled with the sauce. Top with the thinly sliced ginger and chilli and serve with the lime wedges. Each serving contains Energy

1868kJ 444kcal 22%

Saturates

Sugars

Salt

14g 3g 21% 15%

Fat

8g 9%

0.8g 13%

1 lemon 2 limes 30g pack fresh coriander 60g pack red chillies 1 large garlic bulb 12cm-piece fresh ginger 1kg pack sweet potatoes 1 white cabbage 1 red pepper 1 cucumber 2 carrots 2 red onions 1 onion 100g bunched spring onions 250g pack Nightingale Farm cherry tomatoes 180g pack curly kale 300ml pot soured cream 1kg chicken drumsticks 500g pack lean pork mince 5% fat 1kg pack Grower’s Harvest long-grain rice 8-pack mini white tortilla wraps 30g sachet smoky fajita seasoning 165g pouch teriyaki stir-fry sauce 43g jar ground cumin 395g tin taco mixed beans in spicy tomato sauce 400g tin Grower’s Harvest chopped tomatoes 400g tin chickpeas 400g pack frozen Hearty Food Co. 4 battered white fish fillets 500g pack frozen butternut squash chunks

+ FROM YOUR STORECUPBOARD Vegetable oil, reduced-salt vegetable stock cubes

of the reference intake. See page 8. Carbohydrate 47g Protein 31g Fibre 2g 1 of your 5-a-day; high in protein

‘The sticky glaze is delicious and the meatballs are easy to make and cook’

GIVE ME MORE! Scan this QR code to find more meal plans for £25, on Tesco Real Food. 77

CHOOSE DISCREET PROTECTION DESIGNED FOR MEN

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HEALTH & WELLBEING

WORDS GEORGINA CROTHERS PHOTOGRAPHY TOM REGESTER, GETTY IMAGES PROP STYLING LUIS PERAL *Source: nhsinform.scot/illnesses-and-conditions/stomach-liver-and-gastrointestinal-tract/ constipation/ **Source: bda.uk.com/resource/the-bda-s-first-evidence-based-dietary-guidelines-for-chronic-constipation-are-now-available.html ***Source: journals.physiology.org/doi/full/10.1152/ja pplphysiol.00408.2025#sec-2-7 †Source: assets.publishing.service.gov.uk/media/5bbb790de5274a22415d7fee/Eatwell_guide_colour_edition.pdf ††Source: ipa.co.uk/news/touchpoints-2025

What the

health

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

KIWI’S THE KEY It’s an uncomfortable subject, but as many as 1 in 7 of us in the UK is probably suffering from constipation at any one time*. Research suggests eating two or three kiwis a day might help get things moving**.

HEART MONTH, FEBRUARY 2026 From fundraising to learning how to perform CPR, there are lots of ways to support British Heart Foundation during Heart Month this February. Turn to p94 for advice on looking after your heart, and to find a BHFapproved recipe to try.

MICROMOMENTS OF JOY It’s all too easy to get stuck in the day-to-day, looking forward just to the weekend and holidays. But try finding † small things to make you smile every day. Strike up conversation with a stranger; surprise your loved one with their fave chocolate bar; let a friend know you’re thinking of them. Every small gesture can really lift your mood. ††

HYDRATE FOR HAPPINESS Feeling stressed? It could be you’re not drinking enough water. A study by researchers at Liverpool John Moores University has found that not hydrating enough might significantly increase your stress levels***. The study found that the cortisol response to stress in those who drank less than 1.5 litres of fluid a day were significantly higher than those who met the daily recommended intake. The UK Government recommends people should drink six to eight glasses of fluid a day†.

3 21HRS mins is the average time adults spend on their phones per day, which has overtaken the time we spend watching telly††. Read our interview with neuroscientist Tj Power on p82 on ways to curb your phone use. 79

The immunity menu Cold and flu season is upon us. Help support your immune system by topping up your diet

Emily says, ‘Rather than eating to “boost” your immunity, a healthy lifestyle should support your immune system. No single vitamin or supplement can boost immunity on its own. Nutrients that support your immune system are most effective when eaten as part of a varied, balanced diet. Think of nutrients like vitamin C and D as part of the team, not solo players. Getting enough sleep, managing stress and staying active are also key in supporting your immune system.’

VITAMIN C ‘Vitamin C helps your immune cells to function normally,’ says Emily. You can fnd vitamin C in things like citrus fruits, peppers and broccoli.

Top marks for tinned! Tinned oily fish, like mackerel and salmon, are as nutritious as fresh.

Did you know mushrooms naturally make vitamin D when exposed to UV light*? Look out for varieties in store labelled ‘High in vitamin D’. 80

Blitz strawberries with orange juice for a vitamin C smoothie.

WORDS AND INTERVIEW GEORGINA CROTHERS PHOTOGRAPHY TOM REGESTER FOOD STYLING TROY WILLIS PROP STYLING LUIS PERAL

MEET THE EXPERT Dr Emily Leeming is a scientist and dietitian. Her new book Fibre Power is out in May 2026.

VITAMIN D Vitamin D has a part to play in the normal function of your immune system. Look for it in fortifed foods like breakfast cereals and fat spreads, oily fsh, egg yolks and red meat.

HEALTH & WELLBEING

ZINC

FIBRE

ANTI-INFLAMMATORY

Zinc contributes to the normal function of the immune system. Lots of natural sources of zinc, like meat and seafood, are high in protein too.

Fibre helps gut microbes in supporting gut lining health and immune regulation**. Great sources of fbre include beans, greens, berries, grains, seeds and nuts.

Emily suggests some foods may support immunity via anti-inflammatory compounds***. The science is not fully understood, but the benefts seem to come from foods working together.

Try a bag of frozen mixed seafood – pair with spaghetti for a quick midweek dinner.

Simmer turmeric slices or powder in hot water with lemon and ginger.

Source: tescoplc.com/mushrooms-vitamin-d/ **Source: bhf.org.uk/informationsupport/heart-matters-magazine/nutrition/ how-can-i-improve-my-gut-health ***Source: bhf.org.uk/informationsupport/heart-matters-magazine/nutrition/anti-inflammatory-diet

Leafy greens are also a source of vitamin B9 (folate). Berries are a good choice for adding fibre.

Turkey is a source of zinc.

Go for brown rice for extra fibre.

Sprinkle chia and flaxseeds over berries and yogurt. 81

HOW TO SWITCH

Multitasking, bedtime scrolling… We all do it. Switching off is tricky, but it may be the best way to help us focus and re-energise

HEALTH & WELLBEING

TJ’S TOP FOCUS-FIXING TIPS

Meet the expert Tj Power (@tjpower) is a neuroscientist and founder of The DOSE Lab. His book, The DOSE Effect, is out now.

ARE WE ACTUALLY RESTING? We’ve done a great job of tricking our brains into thinking that scrolling – on the way home from work, on the sofa, at bedtime – is helping us relax. But the dopamine hit it gives us is what is actually making us tired. ‘We have different brain waves – beta, alpha, theta and delta,’ explains Tj. ‘Beta is what your brain is in when you’re stimulated and focused on a task, while alpha and theta are calmer – that’s where all the restoration happens.’ Engaging with your phone in quick dopamine-hit content puts your brain in an extreme beta wave state. ‘It’s more stimulating than the hard day’s work you’re trying to restore yourself from. But sitting and doing nothing is so different from the intensity of rushing around in our daily lives,’ explains Tj. ‘So, our brains still crave that heightened state of stimulation. Anything less feels almost too uncomfortable.’

Read more ‘Reading books can be a great way to train your ability to focus**. Carve out time beyond bedtime to try it – like on your commute, or instead of watching TV.’ Watch slow, long-form content ‘A no-screen rule is hard to stick to. So instead, try to watch some longer, slower content. It’ll help put your brain in a more relaxed state than scrolling quick video content.’ Overcome the boredom barrier ‘Try sitting in a low-stimulating environment for at least 15 minutes.’ Have slow mornings ‘Go to bed 10 minutes earlier to wake up 10 minutes earlier for a slower start to your morning, instead of rushing and putting yourself into a state of overstimulation. This may help stabilise your mood and focus for later on in the day.’ Set up an app blocker ‘Put a timer on your dopamine hits while still connecting to your loved ones. “Dumbphones” instead of smartphones can also be a great idea for kids.’ Overload on oxytocin ‘The so-called love hormone, oxytocin keeps us feeling calmer, more present and helps to de-stimulate us. It’s something we can release in our brains through human interaction. Try giving loved ones a long hug – 20 seconds should do it!’

‘Sitting and doing nothing is so different from the intensity of rushing around in our daily lives’

Source: kcl.ac.uk/policy-institute/assets/how-people-focus-and-live-in-the-modern-information-environment.pdf Source: royaldevon.nhs.uk/knowledge-library-services/health-wellbeing/just-6-read-watch-listen

uggling work, family and a social life is never easy. Even when you’re winding down for the night, watching a film while enjoying your favourite snack, you’re probably also doing an online shop while texting a mate about what happened last night. Switching off all those thoughts to focus on one thing (how about that film, then?) is actually really hard. In fact, nearly half of us feel our attention span is shorter than it used to be*. So how do you switch off? Neuroscientist Tj Power talks about the science behind distraction and how getting comfortable with being bored could improve our focus.

Monotasking over multitasking ‘When we’re constantly flitting between tasks, we never actually reach a heightened level of performance. Close your emails if you can and put your phone in another room to avoid distraction.’

HEALTH & WELLBEING

‘Invest in a separate alarm clock to wake you up, and charge your phone in another room’

GET BORED: YOUR PHONEFREE ITINERARY

Throughout the day, don’t take your phone when you go to the bathroom. At lunch and dinner, don’t use your phone. Talk to your family, partner or colleagues or sit outside and take in your surroundings. In the evening, talk to your partner or watch a podcast, film or TV series without your phone. At bedtime, don’t bring your phone with you. Read if you need something to focus on to fall asleep or listen to some calming music.

MINUTES is how long we need to get comfortable with being bored, according to Tj Power.

WORDS AND INTERVIEW GEORGINA CROTHERS PHOTOGRAPHY GETTY IMAGES

When you wake up, forget the phone for the first 15-30 minutes of your day. Invest in a separate alarm clock to wake you up, and charge your phone in another room, if you can.

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Farming for the future

From Scottish Highlands to Welsh valleys, Tesco suppliers prove better farming begins at home

PRESS TO IMPRESS

WORDS GEORGINA CROTHERS *Source: mackintoshofglendaveny.co.uk/#about-us ** Source: radnorhills.co.uk ***Source: mackies.co.uk

Aberdeenshire manufacturer Mackintosh of Glendaveny takes enormous pride in the way it grows and cultivates the rapeseed that goes into the extra-virgin coldpressed rapeseed oil it supplies to Tesco. The rapeseed itself is sourced from carefully selected local farms within a 20-mile radius, keeping the journey from seed to bottle as short as possible. And every part of the plant is used: once the oil has been extracted, the remaining seeds are fed to the farm animals. On top of that, the site is primarily powered by energy sourced from the waste oil that fuels the farmhouse’s biofuel generator, along with solar panels*.

‘Good food starts with great care – for the land, our community and the future. We work with nature – not against it – to deliver sustainable oil you can trust’ Gregor Mackintosh, founder of Mackintosh of Glendaveny

SPRINGING TO ACTION Anything that gets kids to drink water, we’re here for! From the hills of mid Wales, Radnor Hills is a familyowned business that produces pure spring water and soft drinks at source, with nature in mind. It blends its spring water with real fruit juice and natural favourings for a drink kids will love. Ingredients are sourced locally, while on-site processing reduces transport emissions. The company has even considered its product packaging to ensure it’s recyclable and, since 2018, Radnor has reused or recycled most of its waste**.

Named Sustainable Supplier of the Year by the Federation of Wholesale Distributors CREAM OF THE CROP Made from the dairy produce of their own herd on the family farm in Aberdeenshire, Mackie’s is a truly luxurious traditional ice cream. But its sustainability initiatives are far from old school. Mackie’s was one of the first UK companies to install a grid-connected wind turbine, and claims the farm now generates twice as much energy as it consumes from its renewable energy sources. As well as a recently completed low-carbon refrigeration system, Mackie’s plans to add a new substation and transformer on site this year to further reduce its energy consumption***. 87

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EVERYDAY

TROLLEY DASH

Lunch al-desko doesn’t have to be sarnies and crisps. Liven things up with these clever product hacks

LEVEL UP YOUR LUNCH Spice up ready-roasted veg with a drizzle of hot honey. Bulk out basic salads with tinned beans. Add mackerel to pasta salad for instant favour, no dressing required. Turn over for more great lunch ideas…

B E RRY & B E E T S OPEN SANDWICHES Makes 4 Takes 5 mins Cost per sandwich £1.61

ain

EASY SWAP Swap the houmous for cottage cheese, if you like, and the blackberries for blueberries.

FA L A F E L B O W L S Serves 4 Takes 15 mins Cost per serve £2.26

Divide 2 x 250g packs seasoned mixed grains between 4 bowls; top each with 2 halved falafels (from a 152g pack), heated if you like. Arrange 120g halved cherry tomatoes and ¼ cucumber, sliced into half-moons, and 140g pack pickled pink slaw between the bowls. Season with black pepper. Divide 280g 0% fat Greek-style yogurt between the bowls. Mix 1 tbsp tahini with the zest of ½ an orange and 1 tbsp juice. Add 1 tbsp extra-virgin olive oil, loosen with water to a drizzleable sauce. Drizzle over the salads; top with 10g chopped fresh fat-leaf parsley to serve. Each serving contains Energy

2036kJ 485kcal 24%

Fat

Saturates

Sugars

Salt

16g 2g 11g 1.3g 23% 12% 13% 21%

of the reference intake. See page 8. Carbohydrate 61g Protein 19g Fibre 9g 1 of your 5-a-day; source of fibre; source of protein

in a r g i t Mul

g e r fib

Toast 4 large slices Tesco Finest rye & mixed seed sourdough. Spread over a 200g pot reduced-fat houmous. Thinly slice a 180g pack Tesco Finest sweet & fiery beetroot and layer on top with 150g blackberries and 20g wild rocket. Season and drizzle over 4 tsp hot honey. Each sandwich contains Energy

Fat

Saturates

1343kJ 320kcal 16%

10g 14%

1g 6%

Sugars

Salt

18g 1.1g 20% 18%

of the reference intake. See page 8. Carbohydrate 45g Protein 9g Fibre 8g 1 of your 5-a-day; source of folate

EVERYDAY

Serves 2 Takes 10 mins Cost per serve £3.39

Make the dressing: dissolve 2 tsp caster sugar in 4 tsp warm water. Stir in 3 tsp fish sauce, 3 tsp lime juice, ½ deseeded and fnely chopped red chilli, the fnely chopped stalks from 10g fresh coriander (reserve the leaves) and 1 tbsp sesame oil. Adjust any of the ingredients to your taste; set aside. Prepare ½ x 225g pack rice vermicelli noodles to pack

instructions. Run under cold water and set aside to cool. Tip a 128g pack sweet crisp salad into a bowl and add 100g trimmed and sliced radishes and the cooked noodles. Chop a 160g pack sweet chilli roast chicken slices into pieces and add. Pour in the dressing and most of the coriander leaves; toss to coat. Top with 1 small, chopped avocado and the remaining coriander to serve. Each serving contains Energy

2238kJ 533kcal 27%

Saturates

Sugars

Salt

21g 5g 30% 23%

Fat

8g 9%

1.6g 27%

of the reference intake. See page 8. Carbohydrate 57g Protein 27g Fibre 5g 2 of your 5-a-day; high in protein; source of vitamin C

C RU N C H Y C H I C K E N NOODLE BOWLS

2 s a s t n u o C

-d a 5r u f yo

EVERYDAY

P E P P E RE D M AC K E RE L BEAN SALAD Serves 2 Takes 10 mins Cost per serve £3.35

Pac k

p the in ulses

Drain, rinse and drain well again a 400g tin three bean salad, then put into a bowl with ¼ very thinly sliced or diced small red onion, 90g trimmed and halved mangetout and 1 medium carrot, peeled into ribbons. Drain, then flake in 2 x 110g tins Tesco Finest hot smoked peppered mackerel fllets, removing the skin if you like. Season with black pepper, mix well, then add 5g finely chopped fresh dill or chives and 1 tbsp Tesco Finest French dressing. Stir well, then serve. Each serving contains Energy

1875kJ 451kcal 23%

Saturates

Sugars

Salt

26g 5g 37% 23%

Fat

7g 8%

1.7g 28%

of the reference intake. See page 8. Carbohydrate 24g Protein 24g Fibre 12g

GIVE ME MORE Scan this QR code to find more easy lunch ideas, on Tesco Real Food.

RECIPES ELLI DONAJGRODZKI PHOTOGRAPHY TOBY SCOTT FOOD STYLING LUCY O’REILLY PROP STYLING JENNY IGGLEDEN

EASY SWAPS Swap the bean salad for cooked lentils, cannellini beans or butter beans, if you like. The mangetout can be replaced with cooked green beans, and the mackerel is easily swapped for tinned salmon or tuna.

FOR YOUR

FLIPPIN’

MESS

*To verify claims please email: verify.uk@essity.com

Available in the majority of stores.

Available at

Stay heart smart Q Meet the expert Ruth Goss, Senior cardiac nurse at British Heart Foundation.

id you know high blood pressure can increase your risk of heart attack, as well as high cholesterol and diabetes? The good news is high blood pressure can be controlled, treated or modified, as our expert explains.

Take care of your heart and blood pressure with help from Tesco Pharmacy and British Heart Foundation

WHAT IS HIGH BLOOD PRESSURE? ‘Simply put, blood pressure is the pressure of the blood in your arteries, which carry blood from your heart to your brain and the rest of your body. You need a certain amount of pressure to get the blood moving, and that pressure naturally goes up and down throughout the day and night; for example, it’s normal for it to go up when you’re moving about. ‘However, when your overall blood pressure is always high, even when resting, you need to do something about it. High blood pressure, also known as hypertension, is very common – but it doesn’t usually have symptoms. That’s why it’s important to get yours checked.’

WHAT HAPPENS IF HIGH BLOOD PRESSURE IS LEFT UNTREATED? ‘High blood pressure can lead to serious complications such as heart failure, vascular dementia, kidney failure and problems with your sight.’

HOW CAN I MANAGE HIGH BLOOD PRESSURE? ‘There is lots you can do. Cut down on salt (use herbs and spices instead), and pick fewer salty snacks. Check food labels and pick things that are green or amber for salt, not red. Next, try to be more active. Commit to going for a walk every day, or cycle instead of driving short distances. “Zebra striping”, where you alternate an alcoholic drink with a glass of water, can help, too. If you smoke, get support

from your pharmacy or GP to reduce and eventually stop.’

WHERE CAN I GET MY BLOOD PRESSURE CHECKED? ‘Your GP surgery can do this. Or pop to a Tesco Pharmacy for a free blood pressure check. If you’re eligible you can have an NHS blood pressure check, or choose a free general check from colleagues who have received training from British Heart Foundation.’

UP TO

5M ADULTS

…in the UK are estimated to have undiagnosed high blood pressure and do not know they are at risk*

HEALTH & WELLBEING

and heart-

heal thy

BASA WITH B RO W N RI C E & G RE E N B E A N S

Source: bhf.org.uk/what-we-do/our-research/heart-statistics

Serves 2 Takes 30 mins Cost per serve £2.35

RECIPE IMOGEN HOPE PHOTOGRAPHY TOBY SCOTT FOOD STYLING LUCY O’REILLY PROP STYLING JENNY IGGLEDEN

Low salt

140g brown rice 1 tsp reduced-salt soy sauce 1 tsp sesame oil 1 lime, ½ juiced, ½ sliced into rounds 1 garlic clove, minced 6cm piece fresh ginger, 1cm minced, 5cm peeled and cut into matchsticks 2 red chillies, deseeded, 1 minced, 1 thinly sliced into matchsticks 30g fresh coriander 100g bunch spring onions, trimmed 250g pack 2 skinless & boneless basa fillets 160g green beans, trimmed

1 Preheat the oven to gas 6, 200°C, fan 180°C. Cook the rice to pack instructions. Mix the soy sauce, sesame oil, lime juice, garlic and minced ginger and minced chilli; set aside. 2 Meanwhile, lay a piece of foil on a baking tray. Put the coriander, spring onions, remaining ginger and chilli on the foil; top with the basa fllets and lime slices. Add 2 tbsp water, then fold the foil into a parcel; bake for 10-12 mins until the fsh is cooked.

3 Boil the green beans for 2-3 mins until just tender. 4 Divide the rice and beans between plates; top with the fsh and juices. Drizzle over the sauce.

GIVE ME MORE! Scan this code for more BHFapproved recipes, on Tesco Real Food

Each serving contains Energy

1791kJ 426kcal 21%

Saturates

Sugars

Salt

7g 2g 10% 10%

Fat

5g 6%

0.6g 10%

of the reference intake. See page 8. Carbohydrate 54g Protein 32g Fibre 8g 2 of your 5-a-day; high in protein, which supports the maintenance of normal bones

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

brilliantly in bakes. Mix it with melted butter, light brown soft sugar GREEN BEANS, p95 and porridge Steam these oats before crunchy, fresh veg packing into a until just tender, then toss with grated square baking tin and cooking in courgettes and a balsamic vinaigrette the oven for easy flapjacks. for a simple salad. They’re lovely warm, added to curries or PINE NUTS, p22 tossed through pasta, Sweet and toasty, or cooked and chilled these small nuts as part of a salad. come from pine cones. They make great salad toppers IWHIPPING CREAM, p60 – try toasting them Whipping cream is in a dry frying pan lighter than double until golden to cream thanks to its enhance their lower fat content. Add a drizzle to chill flavour. Or add them out spicy curries, or to a food processor whip then dollop into with any fresh soft herbs, a hard portions on a tray, freeze, then transfer cheese like pecorino or to freezer bags. Parmesan, You’ll have instant a squeeze of little toppers for citrus juice and your hot chocolate whenever you fancy. a garlic clove. Blitz while pouring in olive oil GOLDEN SYRUP, p42 for a quick Sticky and sweet with a golden honey and easy pesto. Speedyy iideas deas for using up leftover ingredients from recipes in this issue

CHIVES, p23

Part of the allium family, chives are similar in flavour to spring onions. The fresh, oniony taste pairs well with rich, fatty foods like oily fish and egg yolks. Try snipping them over poached eggs and smoked salmon for a luxurious brunch.

and curries. Try tossing a handful into homemade banana bread before baking for a pop of sweetness. Add to pastas with tinned sardines for a Sicilian-style twist or stir through couscous with lots of herbs for a tasty side. ISOFT CHEESE, p46

Mild and creamy, soft cheese can be used in sweet or savoury dishes. Whisk it with dill, caramelised onions, lemon zest and juice for a quick and easy dip to enjoy with crunchy veggies as a snack. Or for a tasty afternoon pick-meRAISINS, p22 Raisins are a common up, spread soft cheese on a digestive addition to cakes biscuit and top with strawberry jam for a winning combo!

WORDS IMOGEN HOPE PHOTOGRAPHY MAJA SMEND FOOD STYLING ELLA TARN PROP STYLING DAVINA MAJI * Timings are based on a 800W microwave and will vary depending on your device

golden USE IT UP colour, syrup works

KNOW-HOW

FRIDGE-RAID FEASTS Jazz up a lunchtime spud with these satisfying fillings

For a speedy jacket, prick the potato with a fork, then microwave for 10 mins on high* to cook the inside. Transfer to the oven or air-fryer for another 5-10 mins to crisp up the outside.

A creamy filling makes the perfect base. Mix soft cheese and soured cream or yogurt together with any soft herbs you have in your fridge – basil, chives or parsley would all work well.

How to…

MAKE PANCAKES AS EASY AS 3, 2, 1 There are lots of recipes out there but for crêpe-style pancakes, all you need to remember is 3, 2, 1: 300ml milk, 2 eggs, 100g plain flour. Add the flour to a bowl, make a well in the middle and crack in your eggs, then whisk in the milk. This will make enough pancakes for 4-6 people.

IT’S ALL IN THE PAN The difference between the perfect pancake and a burnt mess is a good frying pan. For pancakes, a nonstick pan is key, as it will let the thin layer of mixture release easily. Ideally, you want a thin frying pan with low sides for even heating and ease of flipping.

FLIP OUT

Top with protein to help you feel fuller for longer. Beans or tuna are the go-to choices, but try leftover roast chicken, shredded with spring onions. Or dice a leftover sausage to make it go further. Don’t forget to top with grated Cheddar for a nostalgic finishing touch.

When it comes to flipping, it all comes down to confidence and practice. Make sure no one is standing close to you, as the pan can get very hot. If you’re too nervous to toss, using a large flat spatula to turn the pancake works just as well.

GIVE ME MORE! Scan this QR code to find more ideas for reducing food waste, on Tesco Real Food. 97

WEEKEND

Treat week the

Fluffy, bouncy pancakes to rival your classic crêpe. Give them a try this Pancake Day

S O U F F L É PA N C A K E S Serves 2 Takes 30 mins Cost per serve 39p COOK’S TIP Cook the pancake batter straight away and over a low heat to ensure a tall soufflé.

Separate 3 fridge-cold eggs into 2 bowls. Whisk the yolks, 40g plain flour, 5 tsp whole milk, ½ tsp vanilla extract and a pinch of salt together until smooth. Beat the egg whites for 4-5 mins with an electric whisk to form stiff peaks. Whisk in 4 tsp golden caster sugar, 1 tsp at a time, until you have a voluminous, glossy meringue. Use a metal spoon to

gently fold ⅓ of the egg white into the yolk mix to loosen, then fold in the remaining whites. Brush ½ tsp vegetable oil over the base of a lidded nonstick frying pan on a low heat. Spoon 6 tall mounds of batter into the frying pan. Drizzle 1 tsp water onto the base of the pan, cover with a lid and cook for 10-15 mins undisturbed until lightly golden on the base and the sides are bouncy to touch. Carefully turn over, add another 1 tsp water, cover and cook for 7-10 mins until the batter has set. Undercooking can cause the pancakes to deflate, so be patient. Serve immediately with passion fruit and a drizzle of fruit coulis, if you like. Each serving contains Energy

995kJ 237kcal 12%

Fat

Saturates

Sugars

Salt

10g 3g 9g 0.5g 14% 14% 10% 8%

Saveate the d Pancake Day 17 Februar y

RECIPE POLLYANNA COUPLAND PHOTOGRAPHY MAJA SMEND FOOD STYLING ELLA TARN PROP STYLING DAVINA MAJI

of the reference intake. See page 8. Carbohydrate 23g Protein 14g Fibre 1g High in protein; high in vitamin D

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To enter, buy any Diet Coke product and either text BREAK2 with your full name and postcode to 60110, or scan the QR code, add your full name and postcode to the pre-ﬁlled text, and send to 60110. Closes 11:59pm on 04.03.26. Texts charged at your standard network rate. Please retain receipt. Internet access required for receipt upload. *Opens 00:00 26/1/26. Closes 11:59pm 4/3/26. GB 18+ only. 10 winners randomly drawn win a £750 hotel e-voucher to spend on a hotel stay in the UK, and a £250 travel allowance (paid via cheque/BACs). E-voucher terms apply, email address required. 1 entry per person. Proof of ID required to claim prize. 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: Coca-Cola Europaciﬁc Partners Great Britain Limited. Administrator: Prizeology Limited.

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