Over to you

Over to you

Well done for this month’s brilliant magazine (October). So many delicious recipes to choose from. We’ve tried several and they have all been really good, but we decided to give the spicy banger stew with cornbread dumplings a go. I kept to the vegan recipe even though we aren’t vegan, just to be true to the recipe. It was amazing and my husband didn’t even realise the sausages were vegan (how good is that?). We’ll definitely be having that again and maybe try a little cheese in the cornbread instead of the sugar.

I’ve never written to a magazine before, but had to reach out to say thank you for featuring the inspiring story about Yatu’s Bakery in your October issue. It was so nice to read about Adiyatu’s generosity - we need more kind and wonderful people like her in the world. Her bakery is definitely on my list to try one day. Amelia, via email

*The Star Letter will be chosen from emails and post received; send entries to tesco.mag@cedarcom. co.uk or Tesco magazine, Cedar Communications Limited, Bankside 3, 90-100 Southwark St, London SE1 0SW. Letters may be edited for length and clarity. **Open to UK residents, 18+. Normal exclusions apply. Send your entry to arrive by 23:55 on 1 February 2022 for a chance to win one £50 giftcard to use in Tesco. You can buy Tesco products at any UK Tesco store with your giftcard. It’s also redeemable at tesco.com where the giftcard payment option is available at the online checkout. Giftcards cannot be exchanged for cash/credit. The card and balance will expire five years after last use or by 1 February 2027. Making a purchase refreshes the five-year expiry period. Giftcards are valuable and should be treated like cash; if lost, they cannot be replaced. Damaged, altered or cancelled cards will not be accepted.

Spiced apple doughnuts with caramel sauce (October) #tescorecipes

Sweet butternut pie with pecan pastry (October) @tescofood magazine. Very yummy. Very autumnal @natalie_snelson

Something a bit different for tea, Salmon & leek pasta bake (October) from the @tescofood magazine. Was simple and very tasty! @miss_wem

VEGAN ‘SAUSAGE’ SANDWICH WITH RED ONION CHUTNEY, ROCKET & TOMATO Cook Garden Gourmet Sensational Plant-based Cumberland Sausages to pack instructions and spread slices of crusty white bloomer with Flora Plant B+tter. Cover half the slices with red onion chutney; halve the sausages lengthways and arrange on the other slices, with rocket and sliced tomato. Sandwich together and halve.

Add crunch and flavour to dishes with Schwartz Italian Seeds

(£6.10/100g). Also available in Indian- and Thai-style flavours.

Cook diced onion, carrot and celery with a little oil in a large pan for 10 mins or until soft. Stir in crushed garlic and fresh thyme leaves; season. Add tinned tomatoes and cook for 10 mins or until breaking down. Add ½ tin cannellini beans and enough vegan vegetable stock to just cover everything. Bring to the boil, then simmer for 10 mins. Blitz until just smooth, then stir in fresh spinach and the rest of the beans. Sprinkle over Schwartz Italian Seeds & Spice Toppers and more thyme leaves to serve.

(£1.04/100g), are seasoned with pepper, sage and nutmeg, and deliver a juicy sausage experience with no compromise on taste.

(76p/100g), is a rich and creamy alternative to dairy-based butter, and is just as versatile for all your cooking needs.