Tesco Magazine - July/August 2020

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Grill stars The hot dogs everyone will be queuing up for

+LET THEM

HAVE FUN! Top ideas to keep the kids entertained all summer long

Gourmet hot dogs p32 FOR THOUSANDS MORE RECIPES VISIT TESCO.COM/RECIPES

UNDER 25?

Please show ID when buying alcohol

A LIGHTLY SPARKLING ROSÉ CIDER MADE WITH BLUSH-RED APPLES

PHOTOGRAPHY TOBY SCOTT FOOD STYLING SAL HENLEY PROP STYLING MORAG FARQUHAR

The smell of quick-fried onions piled high on hot dogs, promising to be crispy and soggy all at once – this is what summer is made of: good old-fashioned, carefree fun! In fact, I’m earmarking the weekend for just that, along with tucking into the towering marshmallow, raspberry and chocolate s’mores on p35. Our kids’ activity special, p86, is packed with ideas too.

Learn how to identify birds, rediscover the scavenger hunt and try an old-school bake (when did you last have an iced bun?). And if you want to hone your bartending skills or simply raise a glass to friends (from a distance), have a look at our effortless drinks ideas from p37. Open a bottle of something, find a spot in the sun and relax.

Last orders are… well, whenever you want them to be!

Lauren Rose-Smith, EDITOR

Cedar Communications Limited, Bankside 3, 90-100 Southwark St, London SE1 0SW Tel +44 (0)20 7550 8000 Email tesco.mag@cedarcom.co.uk Website: cedarcom.co.uk © 2020 Cedar Communications Limited.

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For enquiries relating to Tesco, please contact Tesco Customer Services on 0800 505555 or email customer.service@tesco.co.uk Visit soundcloud.com/tesco-magazine for an audio version of selected features

Tesco magazine is published 10 times a year for Tesco by Cedar Communications Ltd. ISSN 2634-0720. All magazine enquiries should be addressed to Cedar Communications Ltd. Cedar believes in the highest standards in journalistic integrity. Please email karen.huxley@cedarcom.co.uk with any comments or complaints. Tesco magazine does not accept unsolicited contributions.

Editorial opinions expressed in this magazine are not necessarily those of Tesco or Cedar, and the companies do not accept responsibility for the advertising contents. All products subject to availability in selected stores while stocks last. All prices and information correct at time of going to press but subject to change. Prices quoted exclude Express and some Metro stores, ROI, NI and IOM. Online prices may vary from those in store, and delivery charges apply. In certain circumstances it may be necessary to withdraw products without prior notice. Alcohol available to over-18s only. Alcohol prices may vary in Scotland and Wales due to Minimum Unit Price legislation.

3

The Gold Standard CBD

Triple Lab Tested • Vegetarian Available in Oral Drops, Muscle Balm* & Skin Cream *Massage into muscles

Available in264 selected Tesco pharmacycounter counter Available in selected Tescostores storesat at the pharmacy

Coupons

TESCO MAGAZINE SAVINGS This issue’s brands include:

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CONTENTS JULY/AUGUST 35

FOOD 105 Your recipes All the recipes in this issue

WEEKEND 9 Summer harvest COVER RECIPE ANNA O’SHEA PHOTOGRAPHY TOBY SCOTT FOOD STYLING SAL HENLEY PROP STYLING MORAG FARQUHAR

Simple suggestions that make the most of fresh ingredients

19 Dessert to share Our Bakewell doughnuts are a no-bake treat with wow-factor

31 Street food Bring that festival feeling home with these colourful recipes

68 Food Love Stories The secret to Mike’s ‘mother of all’ marinades on the barbecue

106 Treat time Recreate pub grub with some herby fries and a punchy dip ADVERTISEMENT PROMOTION

EVERYDAY

The spirit of summer

52 Meal planning Reader-approved family meals to see you through the week

Super-easy, so delicious – all the drinks inspiration you need for lazy sunny days

64 Chef Derek Sarno Barbecue tips for plant-based sauces and marinades

KNOW-HOW 67 Barbecue safety tips 21 Tips and tricks Including a £1 lunch, ‘baking without…’ hacks and BBQ tips

Following a few simple steps will make it safe for everyone

71 Focus on: Beans & peas 51 How to build: Stir-fry Create your ideal sizzling stirfry using our simple flow chart

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Legumes are super-versatile… especially with our handy guide

60 Jamie Oliver

74 Too good to waste: Stone fruit

Three exclusive summer dinner recipes, packed with extra veg

Think those soft fruits are too squishy to enjoy? Think again!

RU M & P I N E A P P L E S U N RI S E Serves 6

Pour 750ml orange juice, 90ml pineapple juice and 300ml white rum into a jug. Stir.

Divide between 6 glasses filled with ice.

Add 2 tsp raspberry & lemon syrup to each glass, pouring it in close to the edge of the glass until it settles at the bottom. Garnish with pineapple leaves and an orange slice.

SUMMER WINES

• REFRESHING BEERS • LOW-ALCOHOL IDEAS 37

DON’T MISS! Inside: 12-page guide to summer drinks, from p37

REAL LIVING

CONTRIBUTORS JAMIE OLIVER

COMMUNITY

81

Health ambassador for Tesco

59 Over to you

Jamie’s got that holiday feeling: his dinner ideas bring sunshine to your table, p60

Your kitchen creations, tips, comments and questions

76 Eco stories

FOR YOU

How Tesco has been supporting farmers and growers during C19

DEREK SARNO Tesco’s director of plant-based innovation

BEAUTY SUMMER ACTIVITY SPECIAL 81 Expert tips Beauty experts share their at-home pick-me-up rituals

FASHION

86 Eight pages of things to keep kids’ hands busy all summer, from kitchen skills and first bakes to nature-based projects and crafts to enjoy.

85 Trend watch

Make your barbecue wicked with Derek’s max-flavour marinades, p64

JAMIE ROBINSON Tesco’s executive chef, product development

Jamie R is loving Tesco’s Fire Pit barbecue range, and homemade ice lollies, p14

Work your summer frock to suit any number of occasions

99 School essentials F&F has the uniform staples you’ll need for the new term

The team EDITORIAL Editor Lauren Rose-Smith Deputy editor Jo Wooderson Food editor Elli Donajgrodzki Chief sub editor Art Young Deputy chief sub editor Rob Goodway Senior sub editor Jenny Wackett Writer Bryony Bowie ART Art director Nina Brennan Senior art editor Alexandra Whitfield Senior designer Sarah Prescott Junior designer Freddie Stewart Creative solutions editor Alison Fordy Creative solutions art editor Melanie Robinson-White

SHOPPING IN STORE 14 Best buys Useful and practical tips for things to buy and eat

86

79 Home update Discover Tesco’s ombre glasses, ideal for any outdoor occasion REAL LIVING | MONEY

FAMILY

Your finances

Money matters Feeling the burn when it comes to finances?

Mrs Mummypenny shares her tips to regain control of your cashflow and take the heat off

96 Focus on: Back to school

REDUCED INCOME

My hours were cut in April and I’m struggling to manage on a lower income. I’ve run up debt and don’t know where to turn.

‘Don’t be hard on yourself; guilt often means people keep debt a secret, which won’t help. First, get a handle on the situation.

How much do you owe, to whom?

When are payments due? What is the interest rate? Writing everything down is painful, but will make you face the problem.

It might help to confide in a friend who won’t judge you. It’s also worth calling the companies you can’t pay and being honest;

payments can be delayed; interest may be frozen.

‘If you feel overwhelmed, reach out to a debt charity.

StepChange and Citizens Advice are incredible. They will show you a way to budget and work out a plan that is right for you. This could involve debt restructuring, where your debt is transferred to lower- or no-interest rate accounts, so repayments are more achievable.

‘Repaying debt is not easy (I’ve been there… and slipped). But the feeling of freedom when you are finally debt-free is absolutely worth the hard work.’

Ask the expert Lynn Beattie is a qualified accountant who worked in finance for 16 years before starting up her own business, mrsmummypenny.co.uk, where she shares personal finance expertise as well as moneysaving and budgeting tips.

Tips to prepare for the return to a very different classroom

MONEY 101 Your finances

101

101

CONTENT AND PUBLISHING Acting content director Rachael Ashley Food content director Jenny McIvor Group managing editor Kate Best Acting group art director Aileen O’Donnell Acting account director Hannah McDonald Account manager Renée Lo Account executive Saadia Osman PRODUCTION Production director Vanessa Salter Production manager Deborah Homden CEDAR COMMUNICATIONS CEO Clare Broadbent Global transformation and development director Christina da Silva Global content director Gina Roughan Global innovation director Rebekah Billingsley Business director Kate McLeod Global chief creative officer Stuart Purcell Marketing director Derek Harbinson Financial director Jane Moffett WITH THANKS TO Ellen Bright, Barbara De Beukelaer, Rachel Linstead, Olivia McLearon TESCO Head of content Alicia Southgate Publishing manager Cintia Welch ADVERTISING SALES dunnhumby Ltd Senior campaign manager Rachael Wheatstone Campaign managers Caroline Dodds, Alex Doyle Advertising sales manager Tom Glenister For all advertising enquiries, please contact tom.glenister@dunnhumby.com

Take back control of your money with these expert tips

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Made to last, or your money back If you are not satisfied with the quality of your F&F school uniform, you can return it to a Tesco store (excluding Express stores) within 100 days with your proof of purchase for an exchange or refund. Our standard refund policy also applies and you also have additional rights to return uniform in the event it is faulty or damaged. See our returns policy for details. Available in selected larger stores. See more at www.tesco.com/clothing/school-uniform

FOOD | WEEKEND

Summer harvest

IN SEASON Make the most of bumper crops with these fab ideas for fruit and veg

Sweetcorn A vibrant barbecue staple Need to know Corn cobs have a short shelf life, so are best eaten soon after buying.

C R A B & SW E E T C O RN T O S TA DA S Serves 4 Takes 25 mins plus cooling Cost per serve £1.64

lime juice. Gently mix the kernels with the crabmeat, peppers, spring onion, coriander and remaining lime juice in a bowl.

Load onto the tostadas with some rocket leaves and drizzle over the dressing to serve.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

1035kJ 245kcal 12%

5g 7%

1g 7%

8g 9%

0.9g 16%

of the reference intake. See page 105. Carbohydrate 39g Protein 12g Fibre 4g High in protein; source of zinc

3 large plain tortilla wraps ½ tbsp olive oil 2 corn on the cob 50g sweet chilli sauce 1 tbsp rice vinegar 1½ limes, juiced 170g tin crabmeat in brine, drained 100g roasted peppers (from a jar), chopped 4 spring onions, chopped 15g fresh coriander, chopped small handful of rocket leaves

1 Heat a griddle pan over a medium-high heat. Stamp out 4 x 10cm circles from each wrap with a pastry cutter to make 12 tostadas. Brush with a little oil then griddle, in batches, for 30 secs each side until char lines appear.

2 Brush the sweetcorn cobs with the remaining oil and griddle for 10 mins, turning frequently, until charred and tender. Set aside until cool enough to handle, then slice off the kernels by cutting down the length of the cobs.

3 Meanwhile, mix the chilli sauce with the vinegar and a third of the

COOK’S TIP Reserve any tortilla scraps and blitz in a food processor to make breadcrumbs.

For more sweetcorn recipes, visit tesco.com/recipes 9

Sweet and earthy, try in soups, salads and even bakes Need to know You can eat the stalks and leaves too!

C H I C K E N & B E E T RO O T ‘ P E S T O ’ PA S TA Serves 4 Takes 1 hr 5 mins Cost per serve £1.65 450g beetroot, scrubbed and cut into wedges 1 tsp fennel seeds

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For more beetroot recipes, visit tesco.com/recipes

2 garlic cloves, unpeeled 4 tbsp olive oil 3 chicken breasts 1 lemon, juiced 250g tagliatelle 20g walnuts, toasted 20g Parmesan, finely grated 15g fresh flat-leaf parsley, plus a little extra to serve 40g hard goat’s cheese, crumbled, to serve

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the beetroot wedges onto a 30cm square of foil with the fennel seeds, garlic and 1 tbsp oil.

Season, then fold into a parcel and seal. Transfer to a baking tray and roast for 45 mins or until tender.

2 Meanwhile, wrap the chicken in another 30cm square of foil with the lemon juice and 1 tbsp oil.

Bake for the last 25 mins of the beetroot’s cooking time, or until cooked through. Remove the

parcels and leave to cool slightly.

Unwrap the chicken and slice, reserving the cooking juices.

3 Cook the tagliatelle to pack instructions. Meanwhile, squeeze the garlic cloves from their skins and put in a food processor with half the roasted beetroot, the walnuts, Parmesan, parsley and remaining 2 tbsp oil. Add 2½-3 tbsp water and blitz to a purée; season.

4 Drain the tagliatelle, then toss with the remaining roasted beetroot, sliced chicken and a little of the reserved cooking juices. Spoon onto plates and drizzle over the beetroot pesto.

Scatter over the extra parsley and goat’s cheese to serve.

Each serving contains Energy

2460kJ 585kcal 29%

Fat

Saturates

Sugars

Salt

22g 5g 10g 0.9g 31% 27% 11% 15%

of the reference intake. See page 105.

Carbohydrate 58g Protein 42g Fibre 2g

RECIPES HANNAH YEADON WORDS BRYONY BOWIE PHOTOGRAPHY TOBY SCOTT FOOD STYLING SUE HENDERSON PROP STYLING REBECCA NEWPORT

Beetroot

* 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.

FOOD | WEEKEND

Cherries A sweet and juicy taste of summer Need to know Use a chopstick or piping nozzle to push out the stones.

C I N N A M O N & VA N I L L A P RE S E RV E D C H E RRI E S Makes 1ltr jar Takes 40 mins plus 3 days’ steeping Cost per serve 59p 175g caster sugar 100ml Armagnac, or other brandy

1 orange, zested and juiced 1 cinnamon stick 1 vanilla pod, halved, or 1-2 tsp vanilla extract 450g cherries, pitted (or frozen pitted cherries)

1 Put the sugar in a pan with the brandy, orange juice, cinnamon, vanilla and 75ml water. Cook over a low heat, stirring, until the sugar dissolves. Bring to the boil and cook for 8 mins or until thick and syrupy.

Reduce the heat to low and add the orange zest and cherries. Cook for 5 mins, or until the cherries have softened slightly.

2 Pour into a 1ltr sterilised* clip-top jar or a few sterilised jam jars. Seal,

then leave to cool and steep at room temperature for at least 3 days. They can be kept for up to 2 months in a cupboard. Once opened, keep chilled and eat within 2 weeks. Serve with ice cream or spoon over cakes and puddings.

A 3 tbsp serving of cherries contains Energy

Fat

Saturates

329kJ 78kcal 4%

0g 0%

0g 0%

Sugars

Salt

16g 0.0g 18% 0%

of the reference intake. See page 105.

Carbohydrate 16g Protein 0g Fibre 1g

For more cherry recipes, visit tesco.com/recipes

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FOOD | WEEKEND

Blackberries At their best now and right through to September Need to know Try pairing with roasted duck, salmon or venison – their tart flavour cuts through the richness.

B L AC K B E RRY S U RP RI S E MUFFINS Makes 12 freeze un-iced muffins Takes 55 mins plus cooling Cost per serve 44p 200g self-raising flour 75g porridge oats

75g light brown sugar 1 tsp ground cinnamon ½ tsp bicarbonate of soda 2 medium eggs, beaten 100ml maple syrup 100ml vegetable oil 100g Greek-style yogurt 1 tsp vanilla essence 1 tbsp semi-skimmed milk 1½ eating apples, peeled, cored and diced (150g prepared weight) 200g blackberries 1 tbsp lemon juice, plus 2 tsp 2 tsp cornflour 60g icing sugar

1 Preheat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole muffin tin with muffin cases.

2 Put the flour, oats, sugar, cinnamon and bicarbonate of soda in a bowl and mix together. In a separate bowl, mix the eggs with 75ml maple syrup, the oil, yogurt, vanilla and milk. Stir the wet mix into the dry; fold through the apple. Spoon into the cases and bake for 25 mins or until a skewer comes out clean.

3 Meanwhile, put the berries in a pan with

1 tbsp lemon juice and the remaining maple syrup. Bring to a gentle simmer and cook, uncovered, for 5 mins or until the berries have softened.

Transfer to a blender and blitz to a purée. Return to the pan, reserving 1 tbsp in a small bowl. Whisk the cornflour into this, then add to the pan.

Cook over a low heat, stirring, for 3 mins, or until thick. Remove from the heat and set aside to cool.

4 Remove the muffins from the oven and leave to cool in the tin for 10 mins. Transfer to a rack to cool completely.

5 Using an apple corer or teaspoon, remove the cores of the muffins to about halfway; reserve. Fill the holes with blackberry purée, then press the core back in place. In a bowl, whisk the 2 tsp lemon juice with the icing sugar, then drizzle over the muffins. Keep for up to 4 days in an airtight container.

Each muffin contains Energy

1094kJ 260kcal 13%

Fat

Saturates

Sugars

Salt

11g 2g 20g 0.3g 16% 10% 22% 5%

of the reference intake. See page 105.

Carbohydrate 39g Protein 4g Fibre 2g

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For more blackberry recipes, visit tesco.com/recipes

WIN 1 OF 21

£250 GIFTCARDS

Text to Win Text BOB2, your full name & postcode to 60110 by 10.08.20 texts charged at your standard rate No purchase necessary

Opens 22.07.2020. Closes 11:59pm 10.08.2020. UK 18+ only. Normal exclusions apply.

21 winners randomly drawn each win £250 worth of Tesco gift cards. 1 entry per person.

Text charged at standard rate. Terms and conditions at https://tesco.com/tesco-competitions.

Promoter: Tesco Stores Ltd.’

Best buys

Your summer staples From the hottest buys for your barbecue to cool treats for ever yone, here’s what’s in store right now

SUMMER TREATS

Freeze Mango Passion Smoothie or Strawberry Sensation Smoothie, both 750ml, £1.30 (17p/100ml), in clean yogurt pots, pushing lolly sticks in once firm, for an easy treat. We like Fromage Frais 6 x 50g, 75p (25p/100g).

JAMIE R’S KITCHEN SECRETS… We get some top tips for making the most of summer at home from Jamie Robinson, Tesco’s executive chef, product development. e Summer’s in full swing, so it’s time to look at some Su warm-weather staples we can all enjoy. The new Tesco Fire Pit barbecue range (p17) is a must-have for me. And for an easy way to keep the kids happy, try homemade ice lollies (see right). I make them using smoothies, so they’re ready to freeze and eat! t!

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Ô

Ô

A classic summer pudding - in cake form!

New Tesco Finest Eton Mess Cake, £4, layers Madeira sponge with raspberry jam, buttercream and meringue.

SHOPPING | IN STORE

THE CHILL ZONE Too hot for cofee? No such thing…

Iced coffee Serves 1 vegan and dairy-free if served black Takes 5 mins plus cooling and chilling Cost per serve 10p

Put 2 tsp instant cofee and 2 tsp sugar in a heatproof jug and pour over 200ml boiling water. Mix well to fully dissolve, then set aside to cool to room temperature before chilling for 1 hr or until ready to serve. Fill a glass with ice cubes and pour over the chilled coffee. Serve black or, for a latte-style coffee, add 50ml whole milk (optional) and stir together. For a rich and creamy finish, omit the milk and swirl through 2-3 tbsp single cream instead.

Each coffee (served black) contains Energy

Fat

Saturates

Sugars

Salt

120kJ 28kcal 1%

0g 0%

0g 0%

6g 7%

0.0g 0%

‘

JAMIE R SAYS

If you can’t live without a coffee first thing, then this is the perfect twist for those warm summer mornings

‘

MAKE IT IN 10 ,

WE USED The rich and smooth Gold Instant Coffee 200g, £3 (£1.50/100g), and British Single Cream 300ml, 99p (33p/100ml), makes an extra indulgent creamy drink.

of the reference intake. See page 105.

Carbohydrate 7g Protein 1g Fibre 0g

15

INSTANT DINNER For less time cooking and more time in the garden, try Jamie Oliver’s exclusive new pasta range*. We love the Spinach & Ricotta Ravioli 250g, £2.50 (£1/100g), with the 7 Veg & Tomato Sauce 200g, £2.20 (£1.10/100g). It provides 1 of your 5-a-day, and is ready in less than 5 minutes!

KEEP IT COOL

£3

Curate your perfect lunch with the new salad Meal Deal, which includes a base and a topper for only £3. Summer dining just got easier!

Meal Deal

*

We love mixing the Triple Grain Salad base 225g with the Ham Hock, Cheddar & Pickled Onion topper 135g

Try these fun twists on classic lemonade – Rhubarb, Rose & White Tea, Passion Fruit or Strawberry & Basil, all 4 x 250ml, £1.50 (15p/100ml).

Products available in selected stores only

NO-COOK LUNCH

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SHOPPING | IN STORE

Light the barbecue for these great new products

‘

JAMIE R SAYS

‘

See p68 to find out more about Tesco’s new Fire Pit range

AWESOME ALTERNATIVES No matter what you fancy, there’s no need to miss out on a barbecue

CLUBCARD BENEFIT Earn points that turn into vouchers by scanning your Clubcard when you shop.

Download the Clubcard app to track points and get vouchers quicker via Faster Vouchers.

500 POINTS …are worth £5 off your shop*

VEGGIE & VEGAN

EGG-FREE

GLUTEN-FREE

Tesco Fire Pit Cauliflower Wing Bites 280g, £2.25 (80p/100g)

Plant Chef Vegan Mayo 270g, £1.25

Free From 4 Hot Dog Rolls, £1.80

(46p/100g)

(45p each)

*

WORDS BRYONY BOWIE PORTRAIT SAM STOWELL PHOTOGRAPHY AND RECIPE TESCO ARCHIVE JAMIE OLIVER PHOTOGRAPHY ©2013 JAMIE OLIVER ENTERPRISES LTD, PHOTOGRAPHER EMMA LEE

This new range is so easy to cook – perfect on the barbecue but also great in the oven

Calculation given is an example only. For details, visit tesco.com/clubcard/collect-points

CELEBRATE SUMMER

FIRE IT UP New in store, the exclusive Tesco Fire Pit barbecue range is inspired by bold, smoky Deep South flavours. Even better, it’s part of the 2 for £7 deal on barbecue products. Try the juicy new Tesco Fire Pit 6 Beef Burgers 730g, £4 (55p/100g), and these punchy Tesco Fire Pit Garlic & Herb Chicken Kebabs 260g, £4 (£1.54/100g).

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FOOD | WEEKEND

Dessert to share

What a treat!

Bring on the weekend with a no-bake desser t

Bakewell doughnuts

RECIPE ELEANOR MAIDMENT PHOTOGRAPHY TOBY SCOTT FOOD STYLING EMMA JANE FROST PROP STYLING OLIVIA WARDLE

Makes 6 Takes 25 mins Cost per serve 43p

Mix 1 tbsp cherry jam with 1 tbsp boiling water in a heatproof bowl.

Sieve 100g icing sugar into a separate bowl, then sieve in the watered-down cherry jam (discarding any chunks of fruit). Stir together and add 1-1½ tsp water until you have a smooth but relatively thick icing that holds its shape; set aside. Put 200ml whipping cream in a separate bowl with 1 tbsp icing sugar, a pinch of salt and Ÿ tsp almond extract, to taste; whisk to soft peaks. Halve 6 large ring doughnuts and spread the icing over the tops with a teaspoon, then scatter with 2 tbsp roughly chopped toasted flaked almonds and 1 tbsp freeze-dried strawberries, if you like. Spread the cut-side of the bottom doughnut halves with 1 tbsp cherry jam each, then spoon over the almond cream. Carefully top with the iced halves to serve.

Each doughnut contains Energy

1997kJ 478kcal 24%

Fat

Saturates

Sugars

Salt

29g 17g 36g 0.3g 42% 84% 40% 5%

of the reference intake. See page 105.

Carbohydrate 50g Protein 4g Fibre 1g

Scan this QR code for a tempting recipe for barbecued doughnut ice cream sandwiches

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FOOD | KNOW-HOW

Tips and tricks

Kitchen secrets Step behind the scenes and inside the kitchens of the Tesco magazine team, as we reveal our favourite food hacks

Speedy summer meals Stress-free cooking with quick and easy dinners, no-cook snacks and simple swaps Summer is here, so what are you waiting for? Spend less time in the kitchen and more time enjoying the sunshine (fingers crossed) by streamlining your cooking methods. Choose recipes with fewer ingredients, ‘cheat’ with ready-made marinades and rubs, and build up your repertoire of cooking

hacks – you’ll find some of our favourites over the next few pages. We love these 3-ingredient lamb chops (marinated in fiery harissa) grilled or barbecued, then served on top of shopbought tzatziki. Find the full recipe – and loads more – at tesco.com/recipes.

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Our smart baking swaps will come to your rescue

1

Use nut butter, mashed banana or coconut oil to keep them moist. Try the make-ahead breakfast cookies on p27 for an easy recipe that kids will love.

Got the urge to bake but missing a key ingredient? Try these simple alternatives

2

TARTS WITHOUT PASTRY

To make a simple tart case without the need for pastry, blitz together nuts and oats with coconut oil and dates to bind. To find a full recipe, search for no-bake vegan strawberry tart at tesco.com/recipes.

4 3-INGREDIENT

NO-EGG MERINGUE 1 The liquid from a 400g tin chickpeas

+ +

2 100g caster sugar

3 1 tsp vanilla extract Search vegan meringue kisses at tesco.com/recipes for the recipe 22

COOKIES WITHOUT BUTTER

BREAD WITHOUT YEAST

No yeast? No problem! Try making soda bread: the rise depends on the reaction between the bicarbonate of soda and the acid in the buttermilk. Find a recipe by searching for Irish soda bread at tesco.com/recipes. Or have a go at flatbreads instead.

5

MUFFINS WITHOUT EGGS

Use chia seeds or ground flaxseeds to bind ingredients – for each egg you’re replacing, mix 1 tbsp with 3 tbsp water and set aside for 10 mins to gel.

3

CAKES WITHOUT… EGGS

For soft sponges or traybakes, use 65g plain yogurt per egg BUTTER

Margarine and spreads will work just as well!

SELF-RAISING FLOUR

Just add 2 tsp baking powder per 150g plain flour.

No flour at all? Try our 3-ingredient chocolate cake (right)!

FOOD | KNOW-HOW

3-INGREDIENT

Chocolate cake Serves 12 Takes 1 hr 10 mins plus cooling Cost per serve 41p

*

As part of a healthy diet, we recommend this recipe for a special occasion or treat

225g unsalted butter, plus extra for greasing 8 large eggs 450g dark chocolate, chopped 1 Preheat the oven to gas 3, 170°C, fan 150°C. Grease and line a 20cm round cake tin. Beat the eggs with an electric whisk for 10 mins or until doubled in volume.

2 Melt the butter and chocolate in a heatproof bowl set over (but not touching) a pan of barely simmering water to melt. Set aside for 5 mins to cool slightly, then fold in the eggs.

3 Transfer to the tin, wrap the outside with foil and place in a large roasting tin. Pour in boiling water to come a third of the way up the sides. Bake for 50 mins-1 hr or until a skewer inserted into the centre comes out clean. Allow to cool completely before removing from the tin*.

Each serving contains Energy

1715kJ 415kcal 21%

Fat

Saturates

Sugars

Salt

36g 20g 10g 0.2g 51% 99% 11% 0%

of the reference intake. See page 105.

Carbohydrate 12g Protein 9g Fibre 5g

TIP FOR SUCCESS #1

TIP FOR SUCCESS #2

TIP FOR SUCCESS #3

Whipping the eggs takes a bit of time but it’s important as this is the only raising agent in the cake.

Eggs will whip better if they’re at room temperature. Use a nonplastic bowl if you have one.

Be careful when folding in the chocolate, so you don’t lose any of the air in the eggs. Use a metal spoon or rubber spatula to cut through the mixture; it may be easier to add the egg in stages.

Using a bain-marie to bake the cake helps it cook gently and evenly. It also adds moisture to the oven, which helps stop the cake from cracking or becoming rubbery.

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FOOD | KNOW-HOW

Build an even better burger with these clever tricks

ADD MOISTURE It’s important to add a splash of water to the mince when preparing the patties to help keep them juicy.

Tips to turn you into a barbecue hero

CHOOSE YOUR MEAT Use a mince with a good fat content – 15% will keep the burger succulent but not so much that it will drip out and cause your barbecue to flare up.

PREP FOR COOKING Once you’ve shaped the burgers, make an indent in the middle of each with your thumb to help the meat cook evenly and stop them puffing up as they cook. Season just before cooking to stop them from drying out, then lightly brush with oil.

TIME TO REST If you can wait, allow the burgers to rest for a few minutes before serving to give the juices time to reabsorb into the meat.

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KEEP IN THE STEAM Cover your barbecue while cooking the burgers to keep in steam and moisture. You only need to turn them once – and don’t be tempted to press down with a spatula, as this will squeeze out moisture.

Scan this QR code for a 1-minute expert burger video

2 for

£7 Fire up the BBQ From succulent pork to juicy drumsticks, there’s tons to tuck in to with our exclusive new Fire Pit BBQ range Selected Fire Pit products, ends 21/09. Available in larger stores. Serving suggestion. Delivery charges may apply.

Fast, budgetfriendly tips to keep kids happy and healthy

‘Routine has certainly taken a back seat at my house,’ says Tesco magazine editor Lauren Rose-Smith. ‘But one thing that hasn’t changed is that everyone assumes the kitchen is always “open”, while getting my boy to eat well is still a challenge! One thing I try is giving him healthy snacks that still feel treatworthy. A big juicy orange sliced into segments with the skin still on is fun to eat and takes seconds to prepare – drizzle with a little melted chocolate and leave to cool in the fridge if you have time. Or try pan-frying slices of banana in a teaspoon of butter and a sprinkle of cinnamon to bring out their sweetness. Pile on top of wholemeal toast (with peanut butter if they like it), pancakes or yogurt.’

to evenly coat the base. Cook the pancake for 1-2 mins each side until cooked through. Transfer to a plate; cover with a clean tea towel.

Repeat to use all the batter, re-greasing the pan between each.

Spread 75g 50% less-fat soft cheese over the pancakes. Divide 8 slices wafer-thin roast chicken, 12 quartered cherry tomatoes and 1 punnet cress, picked, between each. Roll up and cut in half.

SIMPLE £1 LUNCH C H E E S Y C H I C K E N PA N C A K E S Makes 4-6 freeze unfilled pancakes Takes 20 mins Cost per serve 58p

Mix 150g wholemeal plain flour and 1 large egg in a bowl. Gradually add 375ml semi-skimmed milk, stirring to prevent lumps forming. Once smooth, stir in 12g finely chopped flat-leaf parsley, finely chopped.

Lightly wipe a nonstick frying pan with vegetable oil using a sheet of kitchen paper, then place over a medium heat. Once hot, pour in a ladleful of batter and tip the pan

Each filled pancake (if making 4) contains Energy

1155kJ 274kcal 14%

Fat

Saturates

10g 3g 14% 17%

Sugars

Salt

7g 8%

0.5g 8%

of the reference intake. See page 105.

Carbohydrate 33g Protein 16g Fibre 5g High in protein; source of vitamin B12; source of phosphorus

NEW THINKING ON HEALTHY SNACKS If you get through a ton of houmous, then the whole family will love this nutty spin, which uses a storecupboard favourite – peanut butter!

+ 1 26

Chickpeas 210g, 40p (19p/100g)

2

+ Peanut butter or other nut butter*

= 3

Cucumber portion, 35p

Rinse th the chickpeas, blitz iin a ffood he ch hickpeas then blit processor. Drizzle in 75ml water and blitz to a paste. Add 25g peanut butter and blitz for 1-2 mins until smooth. Serve with ½ cucumber, cut into sticks.

WORDS LAUREN ROSE-SMITH, ELLI DONAJGRODZKI, BRYONY BOWIE RECIPES NANCY ANNE HARBORD, GEORGINA FUGGLE, TESCO ARCHIVE PHOTOGRAPHY TOBY SCOTT, GETTY IMAGES, TESCO ARCHIVE FOOD STYLING SAL HENLEY PROP STYLING MORAG FARQUHAR *Subject to availability

Top ideas on treatworthy fruit and veg snacks that children will love digging into

FOOD XXXX | KNOW-HOW | XXXXXXXX

MAKE-A-CHANGE BREAKFAST With hidden fruit and veg to boot, these breakfast cookies also double up as a mid-morning snack – the kids will love them!

MAKE-AHEAD B RE A K FA S T C O O K I E S Makes 12 Takes 40 mins Cost per serve 11p

RECIPES XXXXXXXXXX PHOTOGRAPHY XXXXXXXXX FOOD STYLING XXXXXXXXXXXX PROP STYLING XXXXXXXXXXXXXX

200g rolled oats 150g wholemeal plain, self-raising or bread flour 2 tsp ground cinnamon ½ tsp bicarbonate of soda 2 medium ripe bananas, peeled 2 tbsp clear honey 1 large egg, beaten 50ml olive oil 150g carrots, scrubbed, trimmed and grated 1 eating apple, cored and grated

1 Preheat the oven to gas 4, 180°C, fan 160°C. Line a large baking tray with nonstick baking paper.

2 In a large bowl, stir together the oats, flour, cinnamon, bicarbonate of soda and a pinch of salt (optional). In a separate bowl, mash the bananas with a fork, then whisk in the honey, egg and oil. Pour the wet ingredients into the dry and add the grated carrot and apple.

Mix with a fork until just combined.

3 Roll the mix into 12 balls (5cm wide); arrange on the baking tray.

Press the balls down with your fingers to make a cookie shape.

4 Bake on the middle shelf for 15 mins or until firm, turning the tray halfway through. Transfer to a wire rack to cool. Store in the fridge in an airtight container for up to 3 days, or in an airtight bag in the freezer for up to 2 months.

Each cookie contains Energy

Fat

Saturates

Sugars

Salt

760kJ 180kcal 9%

6g 9%

1g 5%

7g 8%

0.2g 3%

of the reference intake. See page 105.

Carbohydrate 29g Protein 4g Fibre 3g Source of fibre; source of vitamin B1

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

27

XXXX | XXXXXXXX

What can I make with…?

Calling all fridge-raiders! Tesco’s exciting new recipe finder tool at tes.co/recipefinder has the answer when you’re staring hopelessly into your fridge, wondering what to cook for dinner. Just input the ingredients you have and the tool will work out what recipes you could make. Simple!

1 SELECT YOUR INGREDIENTS

RECIPES XXXXXXXXXX PHOTOGRAPHY XXXXXXXXX FOOD STYLING XXXXXXXXXXXX PROP STYLING XXXXXXXXXXXXXX

Input any three or more ingredients from your fridge or storecupboard that you’d like your meal to include.

2 BROWSE THE RECIPE IDEAS Recipes that include your ingredients will appear (you may need a few extra things for some).

You can even flter for dietary needs.

All the recipes you could make with your ingredients

✔

3 COOK YOUR DINNER! Browse the suggestions, click on the recipe that takes your fancy… and get cooking!

Evelliquas il iummore velia sae et, utempor a ditissi del mod et, conet vel evelis Find thousands of recipes, tips and at tesco.com/recipes

29

o t I h y sa d o o g l e fe

*

daIry

delicious dairy goodNess that’s easier to digest

Now fiNd us with other milk, cream, butter aNd cheese * Vit B12 contributes to the reduction of tiredness and fatigue. Calcium is needed for the maintenance of normal bones. Protein contributes to growth in muscle mass. **Easier to digest for those who may have gastro-intestinal discomfort caused by lactose intake.

*

**

FOOD | WEEKEND

Street food

Festival feasts Bring festival vibes to your back garden – wellies optional – with these loaded snacks and treats

B B Q C H I C K E N N AC H O S Serves 6 Takes 20 mins Cost per serve 86p 180g pack cooked BBQ chicken breast pieces 4 tbsp All-American Inspired BBQ Sauce ½ small red onion, finely chopped 200g pack lightly salted tortilla chips 150g grated mozzarella 50ml reduced-fat soured cream or low-fat natural yogurt 2 spring onions, finely sliced 10g fresh coriander, leaves picked

1 Preheat the oven to gas 7, 220°C, fan 200°C. Tip the chicken into a bowl, tearing any larger pieces into smaller ones. Stir in 2 tbsp BBQ sauce and the red onion.

2 On a baking tray (about 20 x 30cm), layer up half the tortilla chips with spoonfuls of half the BBQ chicken and half the mozzarella. Top with the remaining tortilla chips, chicken and cheese, finishing with a layer of mozzarella.

3 Bake for 10-15 mins until the cheese is melted and bubbling and the tortillas are crisp. Dollop over the soured cream or yogurt, drizzle over the remaining BBQ sauce and scatter with the spring onions and coriander to serve.

Each serving contains Energy

1270kJ 303kcal 15%

Fat

Saturates

14g 4g 20% 21%

Sugars

Salt

6g 6%

1.0g 16%

of the reference intake. See page 105.

Carbohydrate 29g Protein 15g Fibre 1g

31

M I X ’ N’ M AT C H H O T D O G S Gourmet hot dogs? Yes please!

Glam up classic bangers in a bun with spicy salsa, pickles and mustard, or cool raita and mango chutney for an Indian-style spin.

The basics Takes 40 mins 1 pork sausage or Plant Chef Cumberland-style banger per person vegetable oil white hot dog rolls, split open

Put the meat or veggie sausages on baking trays and cook to pack instructions.

COOK THE COVER

The toppings C H A RRE D SW E E T C O RN & AVO C A D O S A L S A

R A I TA , M A N G O C H U T N E Y & CHOPPED SALAD

Makes enough for 4 hot dogs Cost per serve 37p

Makes enough for 4 hot dogs Cost per serve 42p

Heat 1 tsp vegetable oil in a frying pan over a medium-high heat.

Fry 100g frozen sweetcorn with a pinch of salt for 10-15 mins, stirring occasionally, until the sweetcorn is dark golden and starting to char.

It may pop a little while cooking.

Meanwhile, mix 1 thinly sliced spring onion, ½ a diced avocado, ½ a diced vine tomato, the juice of ½ lime and 10g chopped fresh coriander in a bowl; season with pepper. Stir through the sweetcorn.

Put a Cumberland-style banger in a roll, then spoon over the salsa and a few dashes of hot sauce to serve.

Cut a quarter of a cucumber in half. Grate one half and finely chop the rest; set aside. Mix the grated cucumber with 100g low-fat natural yogurt, 10g chopped fresh mint leaves and a pinch of salt. In a separate bowl, mix ½ diced vine tomato, ½ diced small red onion, the juice of ½ lime and 10g finely chopped coriander; season with pepper. Spread ½ tbsp mango chutney in a cut roll and top with a Cumberland-style banger. Spoon over some of the chopped salad and drizzle over the raita to serve.

A veggie hot dog with topping contains

A veggie hot dog with topping contains Energy

2015kJ 480kcal 24%

Fat

Saturates

19g 7g 27% 37%

Sugars

Salt

7g 7%

2.7g 45%

of the reference intake. See page 105.

Carbohydrate 56g Protein 19g Fibre 6g

P U L L E D P O RK, P I C K L E S, RE D O N I O N & M U S TA RD Makes enough for 4 hot dogs Cost per serve 86p

Stir the sauce from a 180g pack New York Inspired BBQ Pulled Pork into the pork and microwave to pack instructions (or serve cold if you prefer). Slice 2 drained gherkins and thinly slice ½ small red onion. Put a sausage in a roll and spoon over a quarter of the pulled pork. Top with the gherkin slices, onion and a drizzle of American mustard to serve.

A pork hot dog with topping contains Energy

1909kJ 455kcal 23%

Fat

Saturates

19g 6g 27% 31%

Sugars

Salt

8g 9%

2.1g 35%

of the reference intake. See page 105.

Carbohydrate 45g Protein 25g Fibre 3g

32

Energy

1946kJ 462kcal 23%

Fat

Saturates

Sugars

Salt

15g 7g 12g 2.6g 21% 33% 13% 44%

of the reference intake. See page 105.

Carbohydrate 60g Protein 20g Fibre 6g

p

ngers r ba u yo

Brigh ten

u

FOOD | WEEKEND

33

B U F FA L O F RI E S Serves 6 Takes 20 mins Cost per serve 33p 600g frozen French fries 2 celery sticks, finely diced 4 spring onions, thinly sliced 2 tbsp lighter mayonnaise 3 tbsp cayenne-based hot sauce, such as Franks 1 tbsp butter, melted 50g Stilton, crumbled

Each serving contains Energy

1339kJ 320kcal 16%

Fat

Saturates

13g 4g 19% 19%

Sugars

Salt

1g 1%

1.5g 24%

of the reference intake. See page 105.

Carbohydrate 42g Protein 7g Fibre 4g

s!

1 Preheat the oven to gas 7, 220°C, fan 200°C. Cook the fries to pack instructions, letting them get as crispy as possible.

2 Meanwhile, mix the celery, 3 of the sliced spring onions and

the mayonnaise in a bowl, then season and mix well to coat.

3 When the fries are cooked, whisk the hot sauce and melted butter in a large heatproof bowl. Tip in the cooked fries and use a large spoon to toss and coat them in the sauce.

Scatter over most of the cheese and toss briefly again so the cheese is evenly distributed and starts to melt.

4 Serve in shallow bowls or in cones, topped with the celery slaw and the remaining spring onion and cheese.

34

fun – g n i ar Great for sh

ith w ay w new

e fri

FOOD | WEEKEND

R A S P B E RRY S ’ M O RE S

COOK’S TIP

Serves 6 Takes 10 mins Cost per serve 34p

RECIPES ANNA O’SHEA PHOTOGRAPHY TOBY SCOTT FOOD STYLING SAL HENLEY PROP STYLING MORAG FARQUHAR

12 white marshmallows 4 tbsp Tesco Finest raspberry conserve or raspberry sauce 12 malted milk biscuits 80g dark chocolate, snapped into 12 pieces 9 raspberries, halved You will also need 6 bamboo or metal skewers

1 Thread 2 marshmallows onto one end of each skewer, allowing lots of space on the other side so you can hold them over the fire safely.

2 Light the barbecue and wait until the coals are white and the flames have died down. Remove the grill and toast the marshmallows directly above the coals for 1 min, turning until evenly toasted and oozy. If a marshmallow darkens very quickly, move it further away from the coals: they should be soft and gooey rather than charred.

3 Spread 1 tsp raspberry conserve or sauce on the base of each biscuit. Lay 2 pieces of chocolate onto 6 of the biscuits, on top of the conserve or sauce, then use a fork to slide the marshmallows off the skewers, being careful not to touch them, and place on top of the chocolate. Top with 3 raspberry halves and another biscuit, sauce-side down. Stand for 1 min to let the chocolate melt a little and the marshmallow cool down slightly before eating.

Not barbecuing? Toast the marshmallows on skewers over the gas flame of your hob or place under a hot grill on a sheet of foil.

ty, i u Fr

ey, o go

y ew h c

Each serving contains Energy

1006kJ 239kcal 12%

Fat

Saturates

Sugars

Salt

8g 4g 25g 0.2g 12% 22% 28% 3%

of the reference intake. See page 105.

Carbohydrate 38g Protein 3g Fibre 1g

For more weekend recipes, visit tesco.com/recipes

35

JA Z Z U P YOU R TA P WAT E R N AT U R A L LY S U G A R & C A L O R I E F R E E

ADVERTISEMENT PROMOTION

The spirit of summer Super-easy, so delicious – all the drinks inspiration you need for lazy sunny days

RU M & P I N E A P P L E S U N RI S E Serves 6

Pour 750ml orange juice, 90ml pineapple juice and 300ml white rum into a jug. Stir.

Divide between 6 glasses filled with ice.

Add 2 tsp raspberry & lemon syrup to each glass, pouring it in close to the edge of the glass until it settles at the bottom. Garnish with pineapple leaves and an orange slice.

SUMMER WINES

• REFRESHING BEERS • LOW-ALCOHOL IDEAS 37

Best buys

Raise a glass New wines, flavours, spirits and ideas to help you toast summer

IN THE SPIRIT Flavour up a bottle of vodka with an easy homemade infusion. These ideas each make around 15 servings

LIGHT FANTASTIC At 5.5% ABV, Blossom Hill Spritz is a range of light and bubbly wine-based drinks full of all-natural flavours. Rhubarb & Plum is the latest in the range – and it’s exclusive to Tesco. Refreshing and fruity, serve it superchilled. Blossom Hill Spritz Rhubarb & Plum 75cl, £4.50

Introducing Bombay Bramble, a bold new gin from Bombay Sapphire, with flavours of freshly picked blackberries and raspberries – and no added sugar. Enjoy with tonic over ice and a wedge of lemon, or try a Bramble Bramble: pour 50ml Bombay Bramble into a tumbler. Add 25ml freshly squeezed lemon juice, 12.5ml sugar syrup, and garnish with a wedge of lemon and a blackberry.

Bombay Bramble Distilled Gin 70cl, £18 (£25.71/ltr)

You will need 1ltr preserving jar, sterilised; 70cl bottle vodka, poured into the jar CUCUMBER & MINT Add the pared zest from ½ a lime, 1 cucumber, sliced, and 15g mint leaves, torn, to the vodka.

Seal and shake. Infuse for 3-4 days. Strain; serve over ice with tonic.

EARL GREY Add the pared zest of ½ an orange and 1 tbsp looseleaf Earl Grey tea to the vodka. Seal, shake, infuse overnight, strain and serve over ice with lemonade.

LEMON Add the pared zest from 1 unwaxed lemon and 2 tsp caster sugar to the vodka. Seal, shake, infuse for 3-4 days (shake again after 1-2 days).

Strain and serve over ice with tonic and a slice of lemon.

38

BERRY DELICIOUS

GET TO KNOW… DISARONNO VELVET

WHY? Because this creamy but light liqueur is a virtual taste of Italian summer. Think notes of sun-kissed apricots and toasted almonds, plus a hint of vanilla and toffee.

HOW? With ice and a slice of orange, or use it in a cocktail: spiced rum and ginger beer give a punchy twist.

Disaronno Velvet 50cl, £15 (£30/ltr)

Alcohol prices exclude Scotland and Wales

DRINKS GUIDE | NEWS

IN THE PINK It’s Harveys, but not as we know it – Aperitivo Pink is a new authentic Andalusian sherry-infused tipple from Harveys. As the name suggests, it’s great as a predinner drink. To make their signature serve, pour 100ml Harveys Aperitivo Pink over ice, top with 50ml soda and garnish with raspberries.

Harveys Aperitivo Pink 75cl, £11.50 (£15.33/ltr)

3 AWARD-WINNERS FROM TESCO FINEST

GOLD WINNER Tesco Finest Central Otago Pinot Noir 75cl, £13 This Pinot Noir from Villa Maria, New Zealand’s most-awarded winery, bursts with juicy red fruit aromas before a velvety smooth finish.

MATCH POINT The sweet/spice mix of strawberries and pepper is an inventive flavour match that works – Edinburgh Gin’s Strawberry & Pink Peppercorn Gin Liqueur is proof. It’s versatile too: try it neat over ice; muddled with basil leaves and topped with soda; or as a spritzer (50ml liqueur, 25ml lime juice and 150ml soda, over ice). Edinburgh Gin Strawberry & Pink Peppercorn Gin Liqueur 50cl, £18 (£36/ltr)

SILVER WINNER Tesco Finest Tingleup Riesling 75cl, £9 Riesling grapes are grown in cool climates, and these give this wine its distinctively crisp, zesty lime flavour, plus a subtle hint of white pepper.

BRONZE WINNER Tesco Finest Côtes de Provence Rosé 75cl, £9 This elegant rosé comes from coastal vineyards in southeastern France.

Stone fruits like peach, and notes of strawberries and redcurrants, create a dry, easy-drinking wine.

Fancy a G&T with a spin? Opihr Gin’s G&T with a hint of orange, at your service. Launching late summer*, enjoy it chilled from the can or pour over ice. (Look out for zingy ginger too.) Opihr Premixed G&T with a Twist of Orange 250ml* and Opihr Premixed G&T with a Dash of Ginger 250ml, £2 each (80p/l00ml)

*

In store from 31 August 2020

CAN-DO ATTITUDE

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39

Drinks pairing

The heat is on

It wouldn’t be summer without a barbecue – and we’ve got the perfect drink to match whatever’s on the grill

W H Y W E ’ RE LOVING...

S P RI T Z E RS Spritzers, with their lighter combination of wine with a fizzy mixer such as lemonade or soda, are perfect for long, hot summer days.

Try this easy twist.

White wine & peach spritzer Pour 85ml medium white wine and 50ml Peach and Passionfruit Sparkling Water into a glass with ice. Bash a sprig of thyme gently with the back of a spoon to release its oils, then add to the drink along with three slices of peach. Stir and serve.

+

GIVE ME MORE! Find the full recipes for these picnic ideas at tesco.com/recipes

40

Alcohol prices exclude Scotland and Wales

PAIR WITH Sweetcorn with Parmesan & basil butter Herby, juicy corn on the cob is a fantastic match for this cider’s fruity acidity.

*

DRINKS MATCH Sparkling cider Try a different pink drink. This new blush medium cider from Henry Westons is smooth with a long, fruity finish, and is great with griddled veg.

Henry Westons Vintage Rosé Cider 500ml, £2.20 (44p/100ml) or 3 for £5*

Multibuy offer runs until 14 September 2020

ON THE GRILL: VEGETABLES

DRINKS GUIDE | BARBECUE

ON THE GRILL: SEAFOOD

ON THE GRILL: BEEF

ON THE GRILL: CHICKEN

DRINKS MATCH Crisp white

DRINKS MATCH Summery rosé Aromas of white peach, red cherry and strawberry, with a hint of spice, make this award-winning, easydrinking rosé wine from Yellow Tail a terrific partner for all kinds of barbecued meat. Yellow Tail Rosé 75cl, £7

DRINKS MATCH Tropical cocktail This new vodka flavour mixes passionfruit with orange blossom.

Pour 40ml, with 50ml Rubicon mango and 20ml lime juice, over ice; top with lemonade. Add a lime slice. Absolut Passionfruit 70cl, £20 (£28.57/ltr)

Bursting with notes of pear, citrus and tropical fruit, this fragrant Marlborough, New Zealand, Sauvignon Blanc is lovely matched with fish and seafood. Brancott Estate Sauvignon Blanc 75cl, £9.50 PAIR WITH Piri-piri prawns with basil & lemon sauce This wine’s lively fruity flavours offset the piri-piri prawns’ gentle spice perfectly.

PAIR WITH Classic burger The fresh flavours of the rosé wine work well with a homemade beefburger.

PAIR WITH Honey-glazed chicken skewers with Asian slaw The Asian vibe of this dish is a great mix with the luscious fruit flavours in this cocktail.

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41

refresh

your

g&T

Enjoy Responsibly

DRINKS GUIDE | GIN

How to build

Your perfect serve Create a gincredible G&T using our handy guide

LOW OR NO ALCOHOL

EDINBURGH GIN CLASSIC 70cl, £28 (£40/ltr) This award-winning gin features 14 botanicals, including citrus. Pour 50ml into a highball glass…

SIPSMITH CHILLI & LIME GIN 70cl, £28.50 (£40.70/ltr) Add a bit of spice to your gin game with this new, limitededition spirit. Pour 50ml into a balloon glass…

TESCO FINEST THE MELODIST 70cl, £20 (£28.57/ltr) Notes of green tea and yuzu give this gin a fragrant, fresh taste. Pour 50ml into a tumbler...

CEDER’S PINK ROSE 50cl, £20 (£40/ltr) This distilled non-alcoholic spirit with floral notes tastes as good as the real thing.

Pour 50ml into a wine glass…

...add 150ml Indian Tonic Water (a classic) to make those botanicals sing.

...pour in 150ml low-calorie Tonic Water with Lime to complement the chilli notes.

...add 150ml low-calorie Tonic Water with Elderflower to bring out the green notes.

...top up with 150ml Indian Tonic Water: a lovely match with Ceder’s botanicals.

Finish by garnishing with a zesty orange twist.

Add a slice of lime and chilli to give extra punch.

Pop in a grapefruit wedge and a rosemary sprig.

Add a few raspberries and a couple of mint sprigs.

Alcohol prices exclude Scotland and Wales

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43

DRINKS GUIDE | PICNIC

Explore more

Garden variety Take your picnic drinks into fresh territor y with these brand new contenders

1

THE BERRIED-UP GIN

This berry-flavoured gin is great in cocktails. Try it in a Wild Berry Smash: Gently muddle 100g blackberries in a jug.

Add a handful of ice, 300ml gin, 240ml apple juice, 75ml maple syrup and 60ml lemon juice, then mix. Put some ice cubes into 6 highball glasses. Pour in the gin mix. Top up with soda water or lemonade. Greenall’s Wild Berry Pink Gin 70cl, £14.50 (£20.71/ltr)

3

44

Hard seltzers – ‘hard’ being alcohol and ‘seltzer’ sparkling water – began in the States but now, happily, are over here. Developed for the UK, Mike’s Hard Seltzers have a hint of natural juicy lemons, limes or black cherries, sparkling water and 5% alcohol.

Plus they only have 100 calories, but zero compromise on taste. Mike’s Hard Seltzers 330ml, £2 (61p/100ml) or 4 for £3*

Alcohol prices exclude Scotland and Wales

‘

Tried it, liked it

THE NEW-STYLE ALCOHOL

*

Multibuy offer runs until 31 August 2020

This new sparkling rosé cider is ideal for summer sipping. Made from blush-red apples that are grown, harvested, pressed and bottled at Strongbow’s 2,000 acres of orchards in Herefordshire, it’s light and crisp, with a subtle sweetness. Strongbow Rosé Cider 4 x 440ml, £5 (28p/100ml)

‘

2

THE CRISP CIDER

I really loved these hard seltzers – they’re light and refreshing; perfect for an afternoon in the sunshine Sarah, Hampshire

DRINKS GUIDE | BEER

Find your style

BEER STEER

Whatever your taste, there’s a beer with your name on it – and a snack suggestion to match

Ask the expert Tesco’s buyer for craft & specialist beer, Jack Hammersley, gives his tips.

‘I’m often asked what the correct angle is for pouring beer. Hold your glass at a 45-degree angle. As the beer reaches the rim, straighten the glass. This ensures you get a generous head on your beer. Never pour straight into the glass, as that will lead to a beer that’s 75% foam.’

DAMM GOOD

FRUIT MACHINE

PAIR WITH Potato wedges, crisps, dips and a simple cheeseboard.

PAIR WITH A tapas selection, such as Padrón peppers, salted almonds and cured meats.

SOFT AND SMOOTH Bursting with notes of stone fruit and citrus, this tropical, juicy pale ale (left) is from Northern Monk’s craft brewery in Leeds.

An easy-drinking beer, it’s also suitable for vegans. Northern Monk Faith Hazy Pale Ale 330ml, £1.80 (55p/l00ml) or 4 for £6* PAIR WITH Thai and Tandoori flavours, or lemony, herby olives.

*

Multibuy offer runs until 14 September 2020

This gem of a BrewDog beer has notes of pineapple, mango, stone fruit and tangerine. It’s left unfiltered, giving it its hazy appearance. A light, refreshing option that gives a smooth, juicy hit. BrewDog Hazy Jane New England IPA 4 x 330ml, £6 (45p/l00ml)

You might not be jetting off to Spain, but Spain can still come to you. This award-winning Mediterranean lager, brewed in Barcelona with 100% natural ingredients, strikes the balance between grainy malt and subtle fruit flavours. Estrella Damm 4 x 330ml, £5.50 (42p/l00ml)

Alcohol prices exclude Scotland and Wales

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45

TASTY. REFRESHING. ALCOHOLIC. NEED WE SAY MORE?

Please drink responsibly. 18+.

100 CALORIES. 5% ALCOHOL. NATURAL FLAVOURS.

Selected stores. Subject to availability.

DRINKS GUIDE | COCKTAILS

New and classic combos

Golden hour The sunlight’s mellowing, the evening lies ahead.

Time to mix yourself a treat, in the shape of one of these beautifully easy cocktails

1 2

3

1. AMALFI SUNSET SPRITZ

2. PASSIONFRUIT MARTINI

3. PIÑA COLADA

Zesty Malfy Gin Rosa is inspired by the Amalfi Coast and distilled in Italy with juniper, pink grapefruit and rhubarb. Pair with Prosecco and Sanpellegrino as an aperitivo.

Combine 35ml Malfy Gin Rosa with 50ml Sanpellegrino Aranciata Rossa and 50ml Prosecco in a wine glass, over ice. Stir. Garnish with thyme, orange and strawberry.

Malfy Gin Rosa 70cl, £28 (£40/ltr)

Upgrade a martini with Bloom’s Passionfruit & Vanilla Blossom Gin. (Also look out for Raspberry & Rose Gin.) Add the seeds and juice of ½ passionfruit to a cocktail shaker with 30ml gin, 50ml pineapple juice, the juice of ¼ lime, ½ tsp honey and ice; shake; strain into a glass; top with the other ½ passionfruit.

Bloom Passionfruit & Vanilla Blossom Gin 70cl, £24.50 (£35/ltr)

Gorgeously coconuty, Malibu rum is the ideal choice for this classic cocktail to summon up the spirit – and taste – of the Caribbean.

Pour 50ml Malibu, 75ml pineapple juice and 25ml coconut cream into a cocktail shaker, with a good handful of ice. Shake well, then pour into a highball glass. Serve with a paper straw, if you like.

Malibu 70cl, £12 (£17.14/ltr)

Alcohol prices exclude Scotland and Wales

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47

DRINKS GUIDE | WINES

Six of the best

Best case scenario

Travel the world from your home with our picks from some of the great wine regions across the globe

THE PERFECT PINK What says summer more than rosé? This wine from the Dolomites, northern Italy, offers notes of peach and strawberry – lovely with salads and grilled white meats.

Tesco Finest Pinot Grigio Blush 75cl, £7 THE BARBECUE RED This classic Australian Shiraz is an easydrinking, vibrant and rich red. The berry, spice and liquorice flavours are a great match for steak – however you like yours done. Yellow Tail Shiraz 75cl, £7 THE ALL-ROUNDER Zingy citrus and fragrant passion fruit characterise this particularly good-value dry white from Chile’s Valle Central.

It’s fantastic with lots of summery dishes, including fish, seafood and salads.

Tesco Chilean Sauvignon Blanc 75cl, £4.35 THE ROBUST RED After a red to pair with grilled meats and strong vegetable flavours? The search is over: this Malbec, from the Andean foothills, has notes of blackberry, plum and white pepper, giving it a fruity finish.

Tesco Finest Argentinian Malbec 75cl, £8 THE SUPERIOR SPARKLING A dry, fresh prosecco from a family-owned winery in Treviso, Italy, the home of Prosecco. This wine has notes of white flowers, pear and apple. The careful wine-making process results in bubbles that are fine and long-lasting – definitely an elegant fizz. La Gioiosa Prosecco 75cl, £10 THE WEEKEND SPECIAL A Merlot from southeastern Australia, full of plum and black cherry notes, this medium-bodied red is a brilliant match for your summer Sunday roast lamb or beef.

Tesco Australian Merlot 75cl, £4.25

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FOOD | KNOW-HOW

How to build

1 Protein

A sizzling stir-fry Chicken thighs thiighs

Tofu u

2 Veg

Prawns

Carrots & peppers

Brown rice riice

Rice noodles

Baby corn & Tenderstem broccoli

Spring onion & aubergine

(to serve 4)

4 Sauces 5 Garnishes

WORDS AND RECIPES BRYONY BOWIE PHOTOGRAPHY STUART OVENDEN, TOBY SCOTT FOOD STYLING LOTTIE COVELL, SAL HENLEY PROP STYLING TAMZIN FERDINANDO

3 Carbs

Mangetout & mushrooms

TERIYAKI Mix 4 tbsp soy sauce with 2 tbsp each mirin and honey. Add 1 tsp grated ginger and a splash of sesame oil. Simmer to thicken.

Lime wedges

Egg noodles d dl

COCONUT UT & LEMONGRASS LEMON NG Blitz 1 lemongrass stalk, 1 tbsp grated ginger and 2 garlic cloves with 100ml coconut milk to make a thick, smooth sauce. Stir in 2-3 tsp fish sauce to taste.

Chopped herbs

Toasted cashews

Courgetti ge getti etttii

PEANUT & GINGER Mix 3 tbsp each smooth peanut butter, soy sauce, rice vinegar and water with 1 tbsp grated ginger, 2 crushed garlic cloves and a drizzle of honey. Stir in 1 tsp crushed chillies.

Chilli

Fried egg 51

Meal planning

Family dinners Five easy reader-approved recipes to see your family through the week

Tried it, liked it This month our tester is Nichola, who lives in Hertfordshire with her husband Gavin and two daughters, Sookie and Fleur. ‘It was great to have some more ideas for family meals, especially as we are eating together more often at the moment,’ says Nichola. ‘The portions were all really generous and the meals included lots of different vegetables, which was great.’

52

COOK’S TIP For DIY rendang paste, blitz 1 onion with 3 garlic cloves, 25g ginger, 1 red chilli, 1 tsp ground cumin, 1 tsp turmeric and 1 tsp ground coriander.

+

GET INVOLVED Want to test one of our family dinner meal plans for four?

Email tesco.mag@ cedarcom.co.uk for your chance to take part.

FOOD | EVERYDAY

Serves 4 freeze curry only Takes 40 mins Cost per serve £1.70 1 tbsp vegetable oil 1 red onion, finely sliced 1 small aubergine, cut into 1cm chunks 3 tbsp rendang curry paste from a jar (or see tip, left) 400ml lighter coconut milk 1 tsp soft light brown sugar 2 tsp tamari or soy sauce 400g pack turkey breast fillets, cut into 2.5cm chunks 220g pack green beans, trimmed 250g pouch basmati rice, cooked to pack instructions, to serve 1 red chilli, finely sliced 10g fresh coriander, roughly chopped

1 Heat the oil in a large, lidded frying pan over a medium heat and add the onion and aubergine. Cover and cook for 8-10 mins until softened.

Add the curry paste and fry, uncovered, for 3 mins. Stir in the coconut milk, the sugar and tamari. Bring to the boil, then reduce the heat and simmer for 10 mins until slightly thickened.

2 Add the turkey and simmer for 8-10 mins until cooked through and the sauce has thickened.

3 Meanwhile, boil the beans for 4-6 mins until tender; drain.

Divide the rice between 4 plates, spoon over the curry and serve with the beans. Scatter over the chilli and coriander.

ONE-POT CHICKEN & ORZO BAKE Serves 4 Takes 45 mins Cost per serve 60p ½ tbsp olive oil 4 bone-in chicken thighs, from a 1kg pack 2 onions, finely chopped 2 celery sticks, finely chopped 1 carrot, peeled and finely chopped 1 garlic clove, finely chopped 1 tsp fennel seeds (optional) 200g orzo 1 chicken stock cube, made up with 600ml hot water 300g fresh or frozen broccoli florets handful of fresh dill, chopped 1 lemon, cut into wedges to serve

1 Heat the oil in a deep frying pan or shallow cast-iron casserole (at least 22cm wide) over a high heat.

Season the chicken all over, add to the pan, skin-side down, and cook for 8-10 mins until crisp and golden.

Turn and cook for a further 5 mins.

Remove and set aside. Drain the

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RE N DA N G T U RK E Y C U RRY

excess fat from the pan, leaving about 1 tbsp to fry the veg.

2 Reduce the heat to medium-high.

Add the onion, celery, carrot, garlic and fennel seeds, if using.

Cook for 10 mins, stirring, until softened and lightly browned.

3 Stir in the orzo and stock, then return the chicken to the pan, skin-side up. Bring to the boil, then reduce the heat; simmer for 5 mins.

4 Add the broccoli and cook for 20 mins until the chicken is cooked through and the broccoli is tender.

Stir occasionally to stop the orzo sticking to the pan, and to break up any large pieces of broccoli.

If there is a lot of liquid left, increase the heat and bubble for the last few mins.

5 Remove from the heat, sprinkle over the dill and season with pepper. Serve with a squeeze of lemon.

Each serving contains Energy

1912kJ 459kcal 23%

Fat

Saturates

18g 6g 26% 30%

Sugars

Salt

8g 9%

1.5g 25%

of the reference intake. See page 105.

Carbohydrate 47g Protein 26g Fibre 6g 1 of your 5-a-day; high in protein; source of vitamin C

M My husband doesn’t like celery, so I added extra carrot. I liked the lemon, which gave a lovely subtle flavourr

Each serving contains Energy

1930kJ 458kcal 23%

Fat

Saturates

11g 6g 16% 31%

Sugars

Salt

6g 7%

1.0g 16%

of the reference intake. See page 105.

Carbohydrate 60g Protein 32g Fibre 3g

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I loved the addition of green beans, and it was really nice to have turkey as a change from chicken n

53

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Serves 4 freeze fritters only Takes 50 mins Cost per serve £1.05 1 tbsp olive oil 1 red pepper, finely diced 4 spring onions, finely sliced 1 small garlic clove, crushed 325g tin sweetcorn, drained 150g self-raising flour ½ tsp smoked paprika 6 large eggs, 2 beaten For the salad 1 small avocado, peeled and diced 210g tin kidney beans, drained and rinsed 100g cherry tomatoes, quartered 1 lime, ½ juiced, ½ cut into thin wedges 5g fresh coriander, roughly chopped, plus extra to serve

1 Preheat the oven to gas 6, 200°C, fan 180°C. Line 2 baking trays with nonstick baking paper. Heat ½ tbsp oil in a frying pan over a medium heat. Fry the pepper for 5 mins, then add the spring onions and garlic; fry for 2 mins. Transfer to a large bowl; cool for 5 mins.

2 Add the sweetcorn, flour and paprika to the bowl;

season and mix well. Stir in 3 tbsp water and the beaten eggs.

3 Divide the mix into 8 mounds on the trays and spread each into a 1cm-thick circle. Bake for 10 mins; flip and bake for 10 mins until golden.

4 Meanwhile, mix the salad ingredients in a bowl with ½ tbsp oil.

5 To poach the eggs, bring a pan of water to the boil, then reduce the heat until barely simmering. Swirl the water with a wooden spoon to create a whirlpool and crack 1 egg into the centre; repeat with a second egg. Cook for 3 mins until the whites are just set and the yolks runny. Repeat with remaining eggs.

6 Serve 2 fritters each, with an egg on top and the salad alongside.

Garnish with lime wedges, black pepper and extra coriander.

Each serving contains Energy

1928kJ 459kcal 23%

Fat

Saturates

Sugars

Salt

21g 5g 10g 1.3g 30% 25% 11% 21%

of the reference intake. See page 105.

Carbohydrate 51g Protein 21g Fibre 7g 2 of your 5-a-day; rich in vitamin B12, source of vitamin C; source of protein

‘

‘

SW E E T C O RN F RI T T E RS W I T H MEXICAN-ST YLE SAL AD

This was quick and easy! Next time I’d add some fresh chilli

T U N A- S T U F F E D C O U RG E T T E S Serves 4 Takes 35 mins Cost per serve £1.09 4 courgettes, halved lengthways, seeds scooped out 1 tbsp olive oil 250g pouch microwaveable basmati rice, cooked to pack instructions and cooled slightly 145g tin tuna chunks in spring water, drained 35g pitted black olives, roughly chopped 1 tbsp capers, rinsed 1 egg, lightly beaten 75g natural breadcrumbs 15g fresh parsley, chopped, plus extra to serve 1 garlic clove, crushed 15g Parmesan, finely grated 2 large tomatoes, sliced ½ small red onion, very finely sliced

1 Preheat the oven to gas 7, 220°C, fan 200°C and line a large baking tray with nonstick baking paper.

Drizzle the courgette halves with ½ tbsp oil, season and then bake for 15 mins.

2 Meanwhile, mix the cooked rice, tuna, olives, capers and egg in a bowl and set aside.

3 Mix the breadcrumbs, parsley, garlic and Parmesan in a separate bowl. Add the remaining ½ tbsp oil; toss to coat.

4 Fill the courgettes with the tuna mix and top with the herby breadcrumbs. Bake for 15-20 mins until the courgettes are soft and the crumbs are crisp.

5 Divide the tomatoes between 4 plates, top with the onion and some parsley, then season. Serve with the courgettes.

Each serving contains Energy

1279kJ 305kcal 15%

Fat

Saturates

9g 2g 13% 11%

Sugars

Salt

5g 6%

0.9g 15%

of the reference intake. See page 105.

Carbohydrate 38g Protein 17g Fibre 3g 2 of your 5-a-day; high in protein; source of vitamin C; source of vitamin B12

54

FOOD | EVERYDAY

‘

The tomato salad was delicious, though the girls didn’t like the capers USE IT UP COURGETTES Don’t throw away the courgette seeds; add to soups, risottos or roast with other veg.

55

‘

FOOD | EVERYDAY

700g sweet potatoes, scrubbed and cut into 1.5cm pieces 2 tbsp olive oil 500g parsnips, peeled and cut into chips ½ tsp dried rosemary 1 onion, very thinly sliced 200g baby spinach 400g tin black beans, drained and rinsed 4 multiseed or white tortilla wraps For the yogurt dressing 100g plain soya yogurt, or natural yogurt 1 garlic clove, crushed ½ lemon, juiced 5g fresh parsley, roughly chopped

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the sweet potatoes on a baking tray, season and drizzle with ½ tbsp oil. Put the parsnips on a second tray, season, drizzle

56

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This was our favourite! The sweet potato was delicious, and the yogurt brought everything together

Each serving contains Energy

2396kJ 567kcal 28%

Fat

Saturates

Sugars

Salt

13g 3g 22g 1.4g 18% 15% 24% 24%

of the reference intake. See page 105.

Carbohydrate 96g Protein 17g Fibre 14g 3 of your 5-a-day; source of vitamin C, source of protein; source of folic acid

RECIPES JENNA LEITER PHOTOGRAPHY TOBY SCOTT FOOD STYLING MIMA SINCLAIR PROP STYLING AGATHE GITS

Serves 4 Takes 40 mins Cost per serve 96p

with ½ tbsp oil and toss with the rosemary. Roast both for 30-35 mins, tossing once halfway through, until the sweet potatoes have softened and the parsnips are crisp and slightly charred.

2 Meanwhile, fry the onion in the remaining oil over a low heat. Cook for 20-25 mins until caramelised.

Transfer to a bowl and set aside.

3 Add the spinach to the pan and cook over a medium heat for 2 mins to wilt and cook off any moisture.

Season and add to the onions; set aside. Add the black beans to the pan for 1 min to heat through.

4 Mix the dressing ingredients in a bowl. Wrap the tortilla wraps in foil and warm in the oven for 2-3 mins.

5 Divide the sweet potatoes, beans and spinach between the tortillas; top with onion and drizzle with dressing. Wrap and serve with the parsnip chips.

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B L AC K B E A N & SW E E T P O TAT O W R A P S W I T H PA RS N I P C H I P S

ADVERTISEMENT PROMOTION

LET’S GO OUTSIDE Spend more time enjoying the sunshine with these quick and easy ideas for eating outdoors

THE PUD IS GOOD For a super-easy, creamy dessert, try new Yeo Valley Organic Super Thick Kerned 5% Fat Natural Yogurt 450g, £2.75 (61p/100g).

Organic British milk has been strained – or ‘kerned’ – up to nine times to create a thick and luxuriously creamy yogurt. It’s naturally high in protein and low in sugar. Try it layered with summer berry compote and crumbled chunks of chocolate brownie.

COOL SIPS Try a jug of sugar-free Twinings Cold In’fuse Watermelon, Strawberry & Mint 30g, £3.79 (£12.63/100g). Drop the all-natural infuser into a jug of cold water and leave for 5 mins. Give it a stir, add some ice cubes and garnish with some mint leaves, fresh strawberries and watermelon. Don’t forget, it tastes great as an ice lolly too.

MAIN ATTRACTION Try Uncle Ben’s Golden Vegetable Rice 250g, see in store for pricing.

It steam-cooks in the pouch in 2 mins and has no artificial colours, flavours or preservatives. It’s perfect as a tasty barbecue side or summer rice salad. Visit tes.co/ unclebens for more recipes.

SHOW-STOPPING SALAD Make your sides stand out with Apetina Original White Cheese Block 200g, £1.50 (75p/100g) – baked white cheese with charred courgette is a great dish.

Simply bake the cheese, rainbow chard, chilli and herbs in foil parcels on the barbecue until tender, then chargrill slices of courgette.

Serve on a bed of spinach. Find the full recipe at tesco.com/ recipes.

NOW AVAILABLE IN READY TO MIX

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REAL LIVING | COMMUNITY

Over to you

@tesco

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instagram.com/tescofood youtube.com/tesco

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recipes to lift your mood

put the tips to tip The hot dogs everyone Feel-good ur sta ation yo willyc be queuing up for ‘yay!’ into

Strawberry sharing 9 sundae p2

Get+involved +

CRETS KITCHEN SE ns’ ‘tin-ventio tricks LET From tasty ing ing cookTHEM to time-sav HAVE FUN!

Cooked a recipeTopyou found in Tesco ideas to keep the kids all magazine? Shareentertained your photos (plus any summer long cooking tips and ideas you had) and your creation could be featured inExpe the rt advice an Gourmet d helpful re hot dogs p32 to make cipes MONEY-SA more the most of life at magazine*. There are thousands home VING TIPS • HEAL S THRE CIPE YTESCO.COM/RECIPES FOR THOUSANDS MORE RECIPES VISIT RE M/ CIPES • EA ideas online at tesco.com/recipes.

TESCO.CO SY HOME UPDATE CIPES VISIT ES S NDS OF RE R THOUSA FO Follow us @tescofood on Instagram and across social media for daily inspiration; share your results with #tescorecipe. il ium velia

sae et, utem

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@Tesco Just tried the elderflower & raspberry pots recipe. It tasted so good & was great at the end of this hot day! @JulietMercedes

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Evelliquas

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From our table to yo urs

Chilli non carrne p1 p12

Baked Mexican style eggs (with cheese because it’s Friday). Very lovely and quick Friday dinner, thank you Tesco magazine

A nice healthy tea tonight!

Harissa baked chicken & a warm couscous salad @tescofood d @robynsfooddiary19 59

JAMIE ON

health

Tesco’s health ambassador ser ves up three summer y dinners – plus ideas to get kids cooking

Hi guys, It’s summer! Whatever your age, I hope you’ll agree this is a time when we can all have some fun. Even if you’re still working, there’s that slightly mischievous ‘school’s out’ feeling in the air. And, whether it’s cooking together or sharing a picnic in the park, food is a brilliant way to spread a bit of extra joy (and keep the kids busy!). This time I’ve got three summer dinners to bring some sunshine to your table – a lovely veg-packed risotto (p63), roasted stuffed peppers for a Mediterranean-style vibe (p61) and some gnarly chicken skewers, perfect for outdoor eating (p62). Yes, we’ve had a rough few months, but the sun is shining and the nights are long, so let’s lift the mood with some seriously delicious food.

win! WE WANT TO SEE WHAT YOU’VE BEEN COOKING! For your chance to win a signed copy of Jamie’s latest book, Veg, share your version of one of Jamie’s exclusive Tesco recipes at tes.co/jamieoliver on Instagram with #TescoandJamie and #TescoJamieChallenge. Opens 00:01 on 15.7.20. Closes 23:55 on 25.8.20, UK only, 18+. For full terms and conditions, visit tes.co/tescojamiechallenge.

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Our latest winner is Hannah Eaton, who shared her snap (left) of Jamie’s Thai red chicken & squash traybake recipe. She wins a private cookery class at the Jamie Oliver Cookery School, plus kitchen essentials. For your chance to win this month’s prize draw, see the entry details, left.

ROASTED STUFFED PEPPERS why jamie loves it

This is perfect as part of a barbecue spread with grilled meat or fish, or as a tasty summer meal in its own right. My trick is to roast the peppers before stuffing them – they’ll be super-soft and sweet.

Serves 4 as a main, more as a side Takes 1 hr 15 mins Cost per serve £1.39

1 Preheat the oven to gas 4, 180°C, fan 160°C. Halve and deseed the peppers and bash the unpeeled garlic cloves.

Put it all in a large roasting tin, drizzle with 1 tbsp oil and season with sea salt and black pepper.

Roast for 30 mins, or until tender.

2 Meanwhile, squash, destone and roughly chop the olives, then put them in a large bowl with the couscous. Add a good grating of lemon zest and squeeze in half the juice. Pick half the parsley leaves and set aside for later, then finely chop the rest, stalks and all, and add to the bowl. Add 1 tbsp extra virgin olive oil and pour over enough boiling water to just cover the couscous. Cover with a plate and leave to stand for 5 mins.

3 Remove the tin from the oven and move the peppers to a plate for a moment. Squeeze the soft garlic flesh into the tin, discarding the skins, then add the tomatoes and harissa. Crush it all with a potato masher and season to perfection.

4 Fluff up the couscous with a fork, then divide and spoon into the softened peppers. Sit the peppers in the sauce, crumble over the feta, then return the tin to the oven for a further 30 mins, or until the sauce is thick and reduced and the peppers are soft and sweet.

5 Squeeze over the remaining lemon juice, chop and sprinkle over the

reserved parsley leaves and serve with a dollop of yogurt, if you like.

Each serving (4) contains Energy

1398kJ 333kcal 17%

Fat

Saturates

Sugars

Salt

13.3g 3.1g 16.2g 1.5g 19% 16% 18% 25%

of the reference intake. See page 105.

Carbohydrate 45.5g Protein 10.5g Fibre 7.0g High in vitamin C, which supports the normal function of the immune system

*

Subject to availability

4 mixed-colour peppers 4 garlic cloves olive oil 75g mixed-colour olives, stone in 150g couscous 1 lemon bunch of flat-leaf parsley (30g) extra virgin olive oil 2 x 400g tins quality plum tomatoes 1 heaped tbsp rose harissa* 50g feta natural yogurt, to serve (optional)

61

NEW POTATO, CHICKEN & RED ONION SKEWERS why jamie loves it

Harissa is a storecupboard hero – an easy shortcut to big flavour, it brings a smoky warmth to these oven-roasted skewers.

Serves 4 Takes 1 hr Cost per serve £1.87 500g Jersey Royal or new potatoes 2 garlic cloves 1 lemon 1 tbsp rose harissa olive oil 6 heaped tbsp natural yogurt 1 large red onion 4 higher-welfare boneless chicken thigh fillets 2 Little Gem lettuces extra virgin olive oil flatbreads, to serve (optional)

1 Preheat the oven to gas 6, 200°C, fan 180°C. Halving any larger ones, cook the potatoes in a pan of boiling salted water for 15 mins, or until just tender, then drain and cool slightly.

2 Meanwhile, finely grate the garlic cloves and lemon zest, mix with the harissa, 1 tbsp olive oil, 2 tbsp yogurt, a good squeeze of lemon juice and a pinch of seasoning.

3 Peel the onion, cut into wedges, then separate into petals. Cut the chicken thighs into quarters. Toss the chicken, onions and potatoes in the dressing, thread onto 4 skewers and place on a baking tray.

4 Bake for 40 mins, or until gnarly and cooked through, turning and basting halfway.

5 Finely shred the lettuce. Drizzle the skewers with extra virgin olive oil.

Serve in warm flatbreads with the lettuce and remaining yogurt, with lemon wedges for squeezing over.

Each serving contains Energy

1495kJ 357kcal 18%

Fat

Saturates

Sugars

Salt

18.7g 5.2g 6.8g 0.9g 27% 26% 8% 15%

of the reference intake. See page 105.

Carbohydrate 26.6g Protein 22g Fibre 2.8g High in protein, which supports the maintenance of muscle mass

62

5 IDEAS TO KEEP LITTLE HANDS BUSY

1

Get the kids on breakfast duty – younger ones can weigh pancake ingredients and choose toppings, while teenagers can work the pan.

2

PORTRAIT ©2020 JAMIE OLIVER ENTERPRISES LTD, PHOTOGRAPHY CHRIS TERRY PEPPERS AND SKEWERS RECIPES ©2020 JAMIE OLIVER ENTERPRISES LTD, PHOTOGRAPHY ELLA MILLER RISOTTO RECIPE ©2020 JAMIE OLIVER ENTERPRISES LTD, PHOTOGRAPHY TARA FISHER 7 Ways by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2020 7 Ways).

Photography © Levon Biss

Give the kids a box grater (with close supervision!) to grate their favourite rainbow veg, then mix with yogurt to make a quick slaw for burgers, barbecues and picnic spreads.

GREEN VEG RISOTTO why jamie loves it

With 2 portions of your 5-a-day, this is feel-good food at its best!

Serves 4 if using pecorino Takes 45 mins Cost per serve £1.61 1.2ltrs vegetable stock 2 onions 500g asparagus olive oil ½ a bunch of mint (15g) 300g arborio risotto rice 150g frozen peas 100g cottage cheese 30g Parmesan or pecorino extra virgin olive oil

1 Bring the stock to a simmer in a pan on a low heat.

2 Peel and finely chop the onions, then snap off and discard the woody asparagus ends. Finely slice the stalks, setting the tips aside for later.

3 Put 1 tbsp oil in a large, high-sided pan on a medium-low heat. Add the chopped onions and asparagus stalks and cook for 15 mins, or until

soft and sweet, stirring regularly.

Pick the mint leaves and set aside for later, adding the stalks to the stock pan for extra flavour.

4 Stir the rice into the veg pan and toast for 2 mins. Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring constantly and adding ladlefuls of stock until the rice is cooked — this will take 16-18 mins.

Add the asparagus tips and peas for the final 5 mins of cooking.

5 Stir in the cottage cheese, finely grate in most of the Parmesan or pecorino, and drizzle over 1 tbsp extra virgin olive oil. Stir well, season to perfection, turn off the heat, cover and leave to rest for 2 mins.

6 Finely slice the larger mint leaves and stir through the risotto. Serve with a final grating of cheese, sprinkled with the smaller mint leaves.

Delicious with a crisp, green salad.

Each serving contains Energy

2042kJ 488kcal 24%

Fat

Saturates

Sugars

Salt

12.3g 3.4g 9.8g 0.4g 18% 17% 11% 7%

of the reference intake. See page 105.

Carbohydrate 78.9g Protein 20.0g Fibre 5.0g Source of protein, which supports the maintenance of muscle mass

3

Teach older kids about safe knife skills and get them making chopped salads with all the crunchy veg leftovers from the fridge.

4

Kids can make instant frozen yogurt by blitzing frozen bananas or berries with yogurt in a blender or food processor. Serve in cones, in bowls, or freeze into lollies.

5

Grow your own cress heads in old yogurt pots.

JAMIE’S NEW COOKBOOK Out in August, Jamie is set to revolutionise your cooking with more than 120 easy, exciting recipes.

Preorder on tesco.com from 31.7.20 for delivery from 20.8.20.

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Derek Sarno

LIVING ON THE VEG Tesco’s plant-loving chef shares his tips for a brilliant barbecue

HOW TO...

...BARBECUE THINNER VEG Veg like asparagus, Tenderstem broccoli and beans need way less time. Give them a quick rub with oil, then season and toss them on the grill until you see the colour pop. Squeeze with lemon and… boom!

For Derek Sarno, Tesco’s director of plant-based innovation, barbecues are a chance to get seriously creative. Follow his tips to put together a wicked spread.

WHAT’S THE KEY TO A ‘WICKED’ BARBECUE? ‘Pick a theme and think about bold versus subtle flavours make them work together. Add in a variety of textures and vibrant colours and you’re just about there. You can’t go wrong when it requires tongs!’

WHAT’S YOUR FAVOURITE INGREDIENT? ‘Mushrooms! They’re superversatile and the flavours you 64

can get from them are just incredible - they soak up marinades like a sponge, and give a wicked meaty texture too.’

DO YOU HAVE A GO-TO RUB OR MARINADE? ‘Both! Don’t limit yourself to just one - mix and match to build up an intense flavour.

The Wicked Kitchen Sesame Togarashi Spice Blend, with the Wicked Sticky Teriyaki Sauce (both right), will rock your socks with goodness!’

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

...KEEP VEG INTERESTING Try different cuts and angles on your faves – they all add something different. Using dry rubs first, then grilling and saucing, builds layers of flavour.

FOOD | KNOW-HOW

DEREK’S TOP 3 BARBECUE INGREDIENTS

1

Tesco Finest King Oyster Mushrooms 200g, £1.75 (88p/100g).

These amazing mushrooms have a great flavour, are really robust and oh-so-versatile.

PHOTOGRAPHY JOHN ROWLEY GROOMING OFPRO TEAM EMA KASPER PROP STYLING TAMZIN FERDINANDO RECIPE PHOTOGRAPHY WICKEDHEALTHYFOOD.COM

2

Wicked Kitchen Sesame Togarashi Spice Blend 60g, £1.60 (£2.67/100g). This wicked mix of nutty sesame seeds, fragrant orange peel, punchy spices and umami seaweed makes a bangin’ barbecue rub.

Teriyaki mushroom skewers Makes 4 Takes 30 mins plus marinating Cost per serve £1.05

Slice 2 x 200g packs Tesco Finest King Oyster Mushrooms lengthways into 0.5cm strips, transfer to a heatproof bowl and cover with boiling water; set aside for 5 mins. Drain and toss with 2 thinly sliced garlic cloves, 3 tbsp soy sauce and 1 tsp Sesame Togarashi Spice Blend. Season and set aside for 10 mins. Preheat the oven to gas 7, 220˚C, fan 200˚C. Fold the mushroom slices in half and divide between 4 skewers (soaked if wooden). Light the BBQ and wait

until the flames have died down, or heat a heavy-based frying pan over a medium-high heat. Brush the mushrooms with 1 tbsp vegetable oil; sear for 2 mins each side until golden.

Sprinkle with an extra 1 tsp Sesame Togarashi Spice Blend halfway through.

Transfer to a lined baking sheet and drizzle 2-3 tsp Wicked Sticky Teriyaki Sauce over each skewer. Cut 2 spring onions into quarters and thread 2 pieces onto each skewer, alternating with a bird’s-eye chilli (optional).

Roast for 15 mins, then scatter with sesame seeds to serve.

3

Wicked Kitchen Sticky Teriyaki Sauce 250ml, £1.75 (70p/100g). Sweet, savoury and sticky with soy and ginger, this new sauce is a must.

Each skewer contains Energy

Fat

Saturates

Sugars

Salt

227kJ 54kcal 3%

4g 6%

1g 3%

1g 2%

2.1g 35%

of the reference intake. See page 105.

Carbohydrate 2g Protein 3g Fibre 1g

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The multipurpose concentrated disinfectant that kills 99.9% of bacteria and viruses and ďŹ lls your home with fragrance

Use disinfectants safely. Always read the label and product information before use. Keep animals away from treated areas until completely dry.

FOOD | KNOW-HOW

Barbecue safety tips

Grill skills Avoid the pitfalls of cooking over coals with our three-step guide to barbecuing

1 Plan Get ahead Just as you would when cooking in the kitchen, thoroughly defrost any frozen food in the fridge before you cook it.

Keep your cool Store all perishable foods (including meat, fish, salads and quiches) in the fridge until it’s time to eat.

Keep ready-to-eat foods in a shady spot to stop them spoiling as quickly.

2 Prep Be patient When lighting a charcoal barbecue, use the minimum amount of firelighters or starter fuel on cold coals and wait for it to work. Never use petrol on a charcoal barbecue.

Keep it separate Use different dishes and utensils for raw and cooked foods, and wash your hands thoroughly after handling raw meat. If you’re hosting vegetarian or vegan guests, use separate utensils, and ideally cook meat-free food on a separate barbecue.

Avoid flare-ups Lightly oil meat, fish or veg before barbecuing. This will stop it sticking to the grill and avoid excess oil causing flare-ups. Soak wooden skewers in water for at least 10 minutes to prevent them from catching.

WORDS ALISON FORDY ILLUSTRATION JULIA ALLUM

Safety first Put your barbecue on flat ground, well away from trees, shrubs or any buildings. Keep children and pets away from it and never leave it unattended when lit.

Time it right Leave plenty of time to preheat the barbecue. If you put meat over flames – rather than glowing coals – it won’t cook evenly and is likely to be uncooked in the middle.

DON’T FORGET! Always wait for your barbecue to cool before you move or clean it. Never put hot ashes into a bin as it could melt the plastic and cause a fire.

3 Cook Don’t reuse marinades To avoid crosscontamination, never use leftover marinade as a sauce or glaze without cooking it thoroughly first.

Check it Meat that is charred on the outside isn’t necessarily cooked in the middle. Check that juices run clear and there is no pink meat when you cut into the thickest part.

Burgers and sausages are different to steak and shouldn’t be served rare or pink.

Mike’s ‘mother of all’ marinades The perfect barbecue? Sometimes it’s best to leave it to the exper tsÉ

S

aying Mike’s family don’t appreciate his cooking wouldn’t be fair. But when it comes to the homemade barbecue marinades he’s so proud of… let’s just say they’re

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less than enthusiastic. So he’s finally tried another approach.

Today he’s serving Tesco Fire Pit Salt & Chilli Pork Belly Slices – pork belly tumbled in a sea salt, red chilli, black pepper, parsley,

fennel seed, sugar and onion marinade – as well as Tesco Fire Pit Mango, Coconut & Lime Chicken Mini Fillets. His family think it’s amazing. But then, this time he did have a little help.

FOOD | WEEKEND

Pork belly American feast Cook Tesco Fire Pit Salt & Chilli Pork Belly Slices to pack instructions. Preheat a barbecue or griddle pan until almost smoking hot. Grill the cooked pork belly for 3-4 mins each side until lightly charred.

Top with finely sliced spring onion, a grind of black pepper and some basil leaves, if you like. Serve with macaroni cheese and summer slaw, right, on the side (find the full recipes at tesco.com/recipes).

Star sides Make like Mike and rustle up these sides to serve at your barbecue

MIKE’S LITTLE HELPERS

MACARONI CHEESE

Tesco Fire Pit Salt & Chilli Pork Belly Slices 520g, £4 (77p/100g)

Tesco Fire Pit Mango, Coconut & Lime Chicken Mini Fillets 300g, £3 (£1/100g)

Turn to p17 for more about the Tesco Fire Pit range, including a great offer.

Cook dried macaroni in boiling water for 5 mins.

Drain and set aside. In a large saucepan, melt butter, add flour and stir until smooth. Whisk in hot milk a little at a time; bring to the boil. Reduce to a

simmer and stir in a little mustard. Cook for 5 mins, then add the pasta and cook for 4 mins. Stir in grated Cheddar and Parmesan. Transfer to an ovenproof dish, sprinkle over more cheese and grill until bubbling.

SUMMER SLAW Mix together wholegrain mustard, orange zest and juice, natural yogurt, extra-virgin olive oil and chopped basil in a large bowl; season. Add julienned celeriac, raw beetroot and carrot. Cover and chill for at least 1 hr, or up to 24 hrs. Toss to serve.

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Available at

FOOD | KNOW-HOW

Focus on

Beans & peas Make the most of these versatile vegetables with our tips and ideas

C

risp green beans in a summery salad, or sweet peas in a seasonal soup – these vibrant legumes really shine at this time of year. Learn how to make peas and beans the stars of your summer meals.

HOW TO COOK The trick is to avoid overcooking them. Beans and peas really only require steaming or boiling for a few minutes until al dente. For cold salads, plunge them into a bowl of iced water immediately after draining to stop the cooking process and keep them crisp. Frozen vegetables should always be cooked before eating.

HOW TO STORE All fresh peas and beans have a relatively short shelf life, so use as soon as possible. Keep them in the vegetable drawer of the fridge.

FRESH VS FROZEN As they are frozen a few hours after picking, most peas and beans retain their flavour. They’re an easy way to contribute to your 5-a-day. At this time of year, try to get fresh for salads, soups, pastas and tarts, or to whizz into a dip or spread.

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GREEN BEANS There are over 130 known varieties of green bean, ranging from extra-fine types to thicker, robust varieties. Cooked green beans have a fresh, mild flavour and are as good served cold in salads as they are warm.

TRY: tossing in a garlicky butter and topping with toasted nuts to take your Sunday lunch side to another level.

GARDEN PEAS With their sweet flavour and quick cooking time, peas are a family favourite. Fresh peas have a short shelf life once picked, so should be eaten soon after buying.

TRY: folding blanched peas into a thick pancake batter, frying, then serving with a chilli-yogurt dip.

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BROAD BEANS These plump beans have a creamy flavour and grow in large pods. The outer skins of older beans can be tough, so for a sweeter flavour, try ‘double-podding’ by squeezing the bright green beans from their skins. Tinned or frozen are great too.

TRY: pairing with cheese and cured meats to balance the natural sweetness.

RUNNER BEANS Runner beans are popular for their crunch, and have sweet beans inside their edible pods.

Trim tough ends, then remove the fibrous string by running a peeler down the edges. Runner beans must be cooked before eating.

TRY: stir-frying with green beans, tomatoes and coriander, then mixing with fresh coconut and lime juice.

FOOD | KNOW-HOW

WORDS MARY ANN ELLIS, ELLI DONAJGRODZKI PHOTOGRAPHY TOBY SCOTT FOOD STYLING BIANCA NICE PROP STYLING JENNY IGGLEDEN

MANGETOUT Mangetout means ‘eat it all’ in French and that’s exactly what you do with these young, flat pods containing very small young peas. They are delicious raw or cooked.

TRY: in a coleslaw with white cabbage, apple and shredded spring onions and celery.

PETIT POIS Translating as ‘little peas’, these mini marvels are essentially garden peas that have been picked earlier for a sweet, delicate taste and a tender texture.

TRY: cooking with shredded Savoy cabbage in butter and cider; serve with fried fish.

SUGARSNAPS A larger, sweeter version of mangetout, sugarsnap peas are also eaten whole, raw or steamed.

TRY: using as a crudité and dipping into houmous or tzatziki.

3 WAYS TO… DRESS UP PEAS AND BEANS Lightly steam or boil your chosen legume, then try these simple dressings EDAMAME BEANS Edamame are young soya beans. They have a nutty flavour and high protein content, and must be cooked before eating. Buy precooked in the prepared produce range.

TRY: removing cooked beans from their pods and eating as a snack with a sprinkling of salt.

Japanese Mix grated ginger, chilli and garlic with sesame oil, soy sauce, rice vinegar and a little sugar. Top with chopped coriander and sesame seeds.

French Make a simple vinaigrette by mixing 3 parts olive oil with 1 part lemon juice and Dijon mustard to taste. Top with faked almonds and chopped tarragon.

Greek Toss in olive oil, then top with crumbled feta and chopped dill.

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FOOD | KNOW-HOW

Too good to waste

Stone fruit

Helping you cut down on food waste, one ingredient at a time

S

tone fruits are only in season for a few months, and they can quickly become squishy, which is perhaps why 89% of their wastage is down to us not eating them in time*. But there’s no need to ditch them as soon as they become overripe. Read on for tips and recipe ideas to help you enjoy them for longer.

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

Stone fruits can be frozen, but you need to prepare them first. Halve, stone then freeze uncovered on a baking tray. Once frozen, transfer to freezer bags. Freezing stone fruits loosens their texture, so they won’t be ideal for eating raw, but are great in crumbles or compotes.

Visit tesco.com/recipes for more great stone fruit recipe ideas.

37

THOUSAND tonnes of stone fruit are wasted each year in the UK* 74

USE THEM UP BLACK FOREST PANCAKES

HAM & BLUE CHEESE PIZZAS

Mix a mug each of self-raising flour and milk with a large egg.

Stir in quartered cherries or diced plums and a little cocoa powder. Fry spoonfuls of batter in oil for 1-2 mins each side until set. Serve with yogurt and a dusting of cocoa powder.

Griddle peach, apricot or nectarine slices until charred.

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

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

USE YOUR FREEZER

100% gentle.

Free from dyes, parabens & sulphates CHOOSE

gentle

TM

Eco stories

SAVE THAT SPUD! What happened to potatoes destined for gastropub chips or fine-dining Dauphinoise? Here’s how Tesco is rescuing surplus produce and suppor ting farmers during Covid-19

2,000

TONNES the number of potatoes Tesco has committed to taking, originally destined for restaurants and takeaway businesses

W

e’ve longed for pubs to reopen and to enjoy dinner out, but the closure of your favourite local has had knock-on efects for farmers too, who

76

found themselves with enormous amounts of excess produce meant for restaurants and pubs. Tesco stepped in to help, by buying thousands of tonnes of excess produce.

REAL LIVING | COMMUNITY

Ô

None of our standard retail customers stock white eggs, so we are really grateful to Tesco for stepping in and helping us out, as the white eggs would have gone to waste

Ô

You may have seen the results of this in store with new and expanded ranges of fresh produce, such as gourmet potatoes. Usually exclusive to high-end restaurants, these special new varieties have unique flavours and are very versatile, making great mash, chips or roasties. Specialist potato grower Lucy Carroll explained: ‘The current pandemic couldn’t have come at a worse time for us. But we are very proud that for the first time our heritage potatoes will be available on high streets across the UK.’ Look out, too, for white eggs, usually supplied by Noble Foods to restaurants, which haven’t been sold in Tesco for over 40 years! They fell out of fashion as shoppers favoured larger brown eggs, but the current popularity of home baking has seen a 30% increase in demand.

‘

What you can find in store More Perfectly Imperfect products, especially potatoes and carrots, which would have gone to restaurants Four new gourmet potato varieties including Red King Edward 1916, Violetta, Shetland Black 1923 and Yukon Gold 1980 New white free-range eggs, sold in boxes of six More fresh British chicken, which would have been bought by restaurants Promotions on British and Irish beef steaks originally destined for restaurants

‘

WORDS BRYONY BOWIE PHOTOGRAPHY ANDREW PARSONS/PARSONS MEDIA, NOBLE FOODS

Jean-Paul Michalski, Noble Foods director

Our long-term partnerships with our suppliers have meant we’ve been able to continue to feed the nation at a critical time for the whole country and support British farmers Andrew Yaxley, Tesco’s chief product officer

What Tesco is doing to support farmerss

1

Working closely with produce suppliers to help work around any gaps in labour and simplify ranges where needed

2

Buying excess produce originally destined for restaurants and pubs

3

Shortening payment terms for smaller suppliers to ensure a steady cash-flow

4

Remaining committed to supplier-led sustainable farming groups, where Tesco pays at least the cost of production for dairy and lamb farmers to guarantee they don’t lose out, and helps them to plan and invest for the future

+

GIVE ME MORE! Find loads of recipes using potatoes, carrots and more at tesco.com/recipes

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HP helps tackle the growing problem of discarded plastics

4.69 billion plastic bottles

We have used recycled plastic bottles and hangers to create new ink cartridges

As of May 2020, HP has sourced more than 60 million bottles that might have washed into waterways and oceans in Haiti alone.

In 2016, HP launched an initiative to source from Haiti plastic bottles for our closed-loop recycling process to create new Original HP ink cartridges. This effort, launched in collaboration with the First Mile Coalition, strives to create jobs, improve conditions for workers, and bring dignity to the collectors of recyclables in Haiti – all while creating sustainable ink cartridges.

It also aims to improve the lives of the children who collect recyclable materials by providing them with educational opportunities, including scholarships, as well as full access to medical care and health and safety trainings.

In 2017, HP introduced the first Original HP ink cartridges made with plastic bottles recycled in Haiti.

All of these steps add up to big changes for recycling on the island and more opportunities for Haitian families. One bottle at a time, HP and its partners are improving lives and livelihoods, while cleaning up Haiti.

We

113 million hangers

Together with the First Mile Coalition, we’ve created more than 1,100 income opportunities for adults in the country.

We have also provided 150 children with educational opportunities as well as food and medical assistance. And along with our partner, Work, a Haitibased NGO, we have built two learning centers that are being equipped with HP laptops and printers, empowering children to receive a quality education while their parents work nearby at collection sites.

In April 2019, we announced that we were extending our investments in Haiti to improve living and working conditions.

We are making a $2 million investment to add a new plastic bottle washing line into our ocean-bound plastic supply chain that will create more than 1,000 new income opportunities in the island nation and eliminate the need to ship bottles elsewhere for processing.

our planet and we’ve been doing our bit to help save it for more than 25 years

hp.com/recycle

SHOPPING | IN STORE

Home update

Raise a glass...

PHOTOGRAPHY TOM REGESTER FOOD STYLING JENNA LEITER PROP STYLING AGATHE GITS

...to summer with stunning ombre glassware and something refreshing

Sip in style These gorgeous on-trend ombre glasses are perfect for a zingy G&T or soft drink.

Green Ombre Hiball Glass, £1.50; Green Gin Glass, £3.

GREAT VALUE

£3 each Green Gin Glass

PERIOD CARE WITHOUT THE PLASTIC.

Certified 100% organic cotton tampons, pads, and liners.

Free from fragrance, dyes and chlorine bleach. @totmorganic

FOR YOU | BEAUTY

Expert tips

Feel-good beauty We asked exper ts and industr y influencers to share their uplifting beauty rituals at home

‘

Even at home my one beauty essential is mascara – it just makes me look and feel more awake. I’ve been missing getting my nails done, so I’ve been allowing my daughter to do it, although in her words – not mine – she needs a lot more practise! When it comes to hair, it’s dry shampoo all the way

‘

Deborah James, writer, cancer campaigner and mum of two (@bowelbabe)

Ô

M My go-to pick-me-up item if I’m feeling a bit down is without a doubt a bright lipstick. I love the fact you can wear it with just mascara and nothing else

Ô

Maybelline Colour Sensational Lipstick in Red for Me or Ruby for Me, £8 each

Bryony Blake, celebrity makeup artist and TV presenter (@bryony_blake)

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Chelseé Lewis is an award-winning facial therapist with her own salon in Mayfair (chelseelewis.co.uk)

MY FEEL-GOOD BEAUTY RITUAL IS A HOME FACIAL… …with lots of massage, facial exercises and splashing my face with icy water. It helps brighten my skin and means I feel ready to face the world.

Here’s how to do it: Massage your face in circular movements upwards and outwards towards the sides of your face, then move on to tapping and pinching

Ô

movements with your fingers to promote microcirculation.

Finish with some relaxing effleurage (stroking movements).

For facial exercises, try saying X-Q very fast or going through the alphabet exaggerating every single letter so you feel the movement in the lower face. Then tilt your head backwards with your mouth open, lifting your chin up and down. These quick exercises really feel like a workout for the face!

Ô

I really like Simple Express Glow Clay Polish (use it once or twice a week), as it contains vitamins C and E and organic n ginger root, which helps brighten skin £5 150ml (£3.30/100ml)

Louise Pentland is the UK’s no.1 parenting YouTuber and bestselling author

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Nia owns The Curl Bar in north London, which specialises in curly hair (@niathelight) My curls require a lot of love, so I’ve been using deep conditioning treatments. It’s as easy as applying one of your favourite conditioners and putting a shower cap on for 15 minutes or longer. I’ve also been taking my time to style it, so it can mostly air-dry for the day. To get the best results, apply everything when hair is wet.

WHICH BEAUTY PRODUCTS ALWAYS IMPROVE YOUR MOOD?

WHAT’S YOUR FAVOURITE BEAUTY RITUAL?

I always feel put together if I have my brows and lips ‘done’. I fill my brows in with a light brown pencil to give them a bit of definition and I love a creamy pink lipstick. Even though we’re spending more time at home, with those two things I feel a bit more ‘me’.

A hot bubble bath! I love the muscle soak bubbles from Radox because it smells amazing and you just feel SO relaxed afterwards!

Radox Muscle Soak, £1.09 1ltr

FOR YOU | BEAUTY

It’s not just women who can pamper themselves, men can too. I have thick, curly, dry hair, so I use moisturising hair masks once a week. While the mask is cooking, I cleanse and exfoliate my face, then have a wet shave – it makes me feel more energised, even if it’s at home.

Caroline Hirons is the oracle of skin. Her new book, Skincare, £20 (HQ, HarperCollins), is out now

Ricky Walters, celebrity stylist and founder of SALON64 in London

WHAT’S YOUR ADVICE FOR LOOKING AFTER SKIN? Everyone’s skin is different. But in general, I’d say cleansing. It’s key to the rest of your routine.

Without fail, cleanse every morning and night before you go to bed – actually, way before bed! Personally I do it as soon as I’m home for the day/ night. It was drilled into me by my mother and grandmother.

The minute I’m indoors – even if it’s early or mid-afternoon – my face comes off and my night-time products go on.

It’s almost pathological.

Whenever you decide to cleanse, it needs to be done properly with a good cleanser and flannel. Everyone needs a cleanser that’s mild, efficacious and has both an oil and a water component – either a balm or a cream with a high oil content.

WE BUY ENDLESS PRODUCTS FOR OUR SKIN, BUT RARELY TREAT OUR HAIR AND BROWS THE SAME WAY During lockdown I’ve focused on my hair by masking twice a week for split ends. Then, every other day, I use a little coconut oil and castor oil on my roots for growth and strength. I mix these together and apply it the night before I wash my hair.

I LOVE CASTOR OIL ON MY BROWS Using castor oil daily could help your brows to grow over 6-12 weeks, to make them stronger and to not fall out. I’m creating a new brow oil treatment at the moment – it’s coming soon!

At home, it’s easy to overpluck.

My advice is don’t remove any hairs apart from those in the middle and just under the brow bone. Save shaping for the pros.

Ô

F me, hair and brows For are everything! When brows are created correctly in line with your features, bone structure and face shape, they can give you an instant lift

Ô

WORDS JO WOODERSON PHOTOGRAPHY TRUNK, GETTY PORTRAIT PHOTOGRAPHY BRETT COVE (LOUISE PENTLAND), NICKY JOHNSTON (CAROLINE HIRONS)

Brow guru Nez Hasan is the microblading artist behind the eyebrows of many top celebrities (@nezhasan_)

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MAKE A CHANGE Switch to a more sustainable beauty routine by picking any of these great buys

1. THE WASHABLE ONE Keep this microfibre Stylpro Easy On The Eye Reusable Makeup Remover Cloth, £3, in the bathroom to grab at the end of the day. It removes all traces of makeup using just water or cleanser, is chemical-free, durable and machine washable.

27% 2 1

3

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5

2. THE VEGAN ONE Rejuvenate dull, uneven skin with Yes To Grapefruit Rejuvenating Facial Wipes 30 wipes, £4 (13p each). The wipes are made from compostable vegetable cellulose and are plastic-free, cruelty-free and vegan.

4. THE KIND-TO-SKIN ONE Simple Biodegradable Cleansing Wipes 20 wipes, £1.50 (8p each), feature triplepurified water and cleansers that remove even waterproof mascara. The packaging is vegan and recyclable too.

3. THE EXCLUSIVE ONE Nivea Biodegradable Gentle Cleansing Wipes for Dry Skin 20 wipes, £3 (15p each), are exclusive to Tesco. Made with 100 per cent renewable plant fibres and enriched with almond oil to cleanse and moisturise.

5. THE SUPER-SENSITIVE ONE Tesco Kind & Pure Biodegradable Refreshing Cleansing Wipes 20 wipes, £1 (5p each), contain seaweed, cucumber and pro-vitamin B5. They’re pH-balanced and dermatologically tested.

Source: gov.uk/government/news/uk-government-rallies-commonwealth-to-unite-on-marine-waste. **Source: statista.com

F

of women use a facial wipe every day**. Is yours kind to the planet?

*

rom using a reusable coffee cup to being conscious about what we buy, we all do our bit for the environment.

But have you considered your beauty routine? Some face wipes are made with plastic, adding to the millions of tonnes of plastic waste in our oceans*. So Tesco is making a change: all its beauty wipes are now biodegradable. Each still does a great job of cleansing, moisturising and brightening your skin. So grab a pack for your makeup bag, gym kit or bathroom.

FOR YOU | FASHION

Trend watch

The summer dress Our pick of the top dresses for gliding through summer

2 Light & strappy 1 All in the detail

Suits-all sophistication

Dress up for glamour or down for chilling

Long floral, £1 2 . 5 0

WORDS JENNY WACKETT PHOTOGRAPHY GETTY IMAGES

Dash p r i n t, £ 20

Stitched detail, £1 4

Blue p r i n t, £ 20

STREET STYLE

+

3 Short & sweet Te a d r e s s, £1 6

Schiffli l a c e, £ 28

Linen tunic, £ 20

More choice in store

Perfect for lazy days in the garden

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SUMMER ACTIVITY SPECIAL Keep the kids enter tained over summer, whether they’re little chefs, budding scientists or nature enthusiasts

OUTDOOR ANTICS Growing veg, helping wildlife, spotting birds and more.

See p92

Messy fingers rule - from baking to soil science

Get crafty p91

+

GIVE ME MORE! For more fun recipes to keep the kids entertained, such as giant Jaffa cakes or party rings, visit tesco.com/recipes

86

REAL LIVING | FAMILY

Learn to bake a cake 7+ There’s nothing more magical than seeing a bowl of ingredients become a homemade cake, especially one with a hidden surprise.

There’s loads for kids to help with.

RECIPE ANGELA ROMEO PHOTOGRAPHY TOM REGESTER FOOD STYLING KATHY KORDALIS PROP STYLING REBECCA NEWPORT HAIR AND MAKEUP OLIVIA FERRER

YOU WILL LEARN TO

Cream butter and sugar Make batter Mix icing

R A S P B E RRY H E A R T L OA F C A K E Serves 14 Takes 1 hr 10 mins plus cooling Cost per serve 37p 275g butter spread, plus extra for greasing 275g caster sugar 4 large eggs 350g self-raising flour ½ tsp baking powder 175g raspberries 7g bright red food colour gel 75g mascarpone 1 tbsp icing sugar, sifted, plus extra to dust 125g Greek-style yogurt

1 Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 20cm square cake tin and a 900g loaf tin (at least 6cm deep) with nonstick baking paper, giving the loaf tin a 1cm collar above the sides.

2 In a bowl, cream the spread and sugar together with an electric hand whisk until light and fluffy. Add the eggs, one at a time, beating

between each addition. Sift over the flour and baking powder and fold in with a spoon until smooth.

3 Crush 25g raspberries with a fork. Put in a bowl with 400g cake mix. Cover the remaining mix with clingfilm; set aside. Stir the food colour through the berry cake mix until bright pink. Spoon into the square tin, smooth, then bake for 18-20 mins (an adult should take things in and out of the oven).

Cool in the tin for 10 mins, then remove from the tin to cool completely. Stamp out 9 hearts with a 5cm cutter.

4 Spoon 5 tbsp cake mix into the loaf tin, spreading to cover the base. Place the hearts in the tin, upright and touching each other.

Spoon the remaining mix around and over the hearts, ensuring it falls between the hearts and baking paper at both ends of the tin. Leave a gap of at least 0.5cm at the top of the tin.

5 Bake for 40-45 mins until risen and golden, and a skewer inserted in the centre comes out clean.

Cool for 10 mins, then remove from the tin to cool completely.

6 Put the mascarpone and icing sugar in a bowl. Stir in the yogurt, then spread over the top of the cake. Top with the remaining berries, dust with icing sugar and slice.

Whatever baking activites you might get up to during the holidays, these tools will no doubt come in handy

Each serving contains Energy

1155kJ 275kcal 14%

Fat

Saturates

Sugars

Salt

12g 4g 21g 0.5g 17% 19% 23% 9%

of the reference intake. See page 105.

Carbohydrate 39g Protein 5g Fibre 1g

Teflon Nonstick Baking Sheet, £2.50 Wooden Spoon, 50p Non-slip 4.5ltr Stainless-Steel Mixing Bowl, £7

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My first baking project

5+ Easy snack they can make

9+

Iced buns: a retro bake that’s just the right mix of sweet and savoury. With a little bit of help, older kids will love owning this baking project – just make sure they remember to share the finished product!

YOU WILL LEARN TO Use yeast Knead dough

This simple recipe is good for younger kids, who’ll enjoy crushing, spreading and folding.

Knock back Shape buns Ice buns

1 Mix together the flour, salt, sugar and yeast in a large bowl. Make a well in the centre and set aside.

2 With adult supervision, put the milk and butter in a small pan and warm over a low heat until the butter has just melted and the milk is steaming. Pour into the well in the flour, then add the egg. Stir until a wet dough forms.

YOU WILL LEARN TO ICED BUNS

Crush fruit Spread soft cheese

Makes 15 Takes 1 hr plus rising and cooling Cost per serve 16p

Fold tortillas

Raspberry quesadillas Serves 2 Takes 5 mins Cost per serve 66p

Arrange 75g raspberries over half of 1 large wholemeal or white tortilla and mash them with a fork. Spread 50g 50% less fat soft cheese over the other half of the tortilla. Fold the raspberry half over the cheese and serve at room temperature, or transfer to a hot frying pan over a medium-high heat (an adult should do this) and cook for 30 secs each side until lightly toasted. Cut into wedges to serve.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

566kJ 134kcal 7%

4g 6%

3g 14%

4g 4%

0.4g 6%

of the reference intake. See page 105.

Carbohydrate 17g Protein 6g Fibre 3g Source of protein; source of fibre

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500g strong white bread flour, plus extra for dusting 1 tsp salt 50g caster sugar 7g sachet dried yeast 300ml semi-skimmed milk 40g unsalted butter, cubed 1 large egg, lightly beaten vegetable oil, for greasing For the icing 240g icing sugar pink, yellow and orange food colour gel (swap the pink for blue or green to make vegetarian) 1½ tbsp sprinkles

3 Dust a surface with flour and knead the dough for 10 mins. If it’s too sticky, add extra flour, a little at a time (adding up to 50g). When it’s ready, it should feel elastic, smooth and no longer sticky.

4 Clean and lightly oil the bowl, then put the dough in. Cover with clingfilm and leave in a warm place to rise for about 1 hr or until doubled in volume.

Each bun contains Energy

Fat

Saturates

972kJ 229kcal 11%

4g 5%

2g 9%

Sugars

Salt

20g 0.5g 22% 8%

of the reference intake. See page 105.

Carbohydrate 47g Protein 5g Fibre 1g

5 Knock the air out of the dough using your fist, then divide it into 15 pieces (each weighing about 60g).

REAL LIVING | FAMILY

RECIPES NANCY ANNE HARBORD, ELLA TARN PHOTOGRAPHY TOBY SCOTT FOOD STYLING SAL HENLEY PROP STYLING MORAG FARQUAR

Dust the work surface with flour, roll each piece of dough into a ball, then into a fat sausage shape about 10cm long.

6 Oil a large baking tray and place the dough on it in rows, leaving a 2cm gap between each piece.

Lightly oil a piece of clingfilm and lay it over the buns. Allow to rise in a warm place for 30-45 mins until puffed up and just touching. Preheat the oven to gas 6, 200°C, fan 180°C. 7 Bake for 10 mins or until lightly golden (an adult should take things in and out of the oven). When cool enough to handle, move to a wire rack and allow to cool completely.

Gently pull the buns apart.

8 Divide the icing sugar between 3 wide, lipped bowls, then add 1 tbsp water and a couple of drops of a different food colour gel to each and mix until smooth (a little gel goes a very long way, so just start with small amount).

Dip 5 buns into each bowl to just cover the tops with icing, scraping any excess off on the side of the bowl. Return to the tray and scatter over the sprinkles. Allow to set for 15 mins or until the icing is just hard. Will keep in an airtight container for up to 2 days but are best eaten the day they are iced.

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BOTTLE MADE OF 100% RECYCLED PLASTIC*

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REAL LIVING | FAMILY

INTO THE WILD Have fun exploring nature with these top activities

F

rom going for a woodland walk to pottering in the garden or nurturing plants, a bit of nature can do us the world of good. You don’t have to go far – you can even support our ecosystems from home.

There are some 24 million private gardens in the UK and the way they are cared for can make a big difference to the natural world*. Kids love to get their hands dirty, so here are a few ideas for enticing the family back to – and supporting – nature.

Make a woodland mask Turn nature’s materials into new creations with these magical bark masks.

YOU WILL NEED: Soft card

CRAFT

Scissors Hole punch

PVA glue or tape Glue pots and brushes

*

Source: Wildlifetrusts.org

Wet wipes

1 Gather some fallen bark (you may have to go to a park or woods). Don’t pick it off the tree, though – bark is its protection.

2 Cut a piece of card, large enough to cover the top half of a face, into a mask shape.

Place against the face to mark where the eye

holes should be and carefully cut them out. (Always supervise young children with scissors.)

3 Punch holes at the side and thread through string to tie around the back of the head.

4 Glue scavenged bark onto the card. Young children may find it easier to use double-sided tape.

5 Talk about the masks. What do the wearers become and why did they choose this character?

Ô

Fallen bark is brilliant as it comes in many different colours, patterns and textures.

Plus, shed bark causes no damage to trees

Ô

String

Jane Worroll, co-author,

A Year of Forest School Craft from A Year of Forest School by Jane Worroll and Peter Houghton, £12.99

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Become a birdwatcher

DID YOU KNOW

Keep your eyes peeled and you’ll discover lots of birds. Provide a feeder and water, and you’ll spot even more! Helen Moffat from the RSPB describes the birds you’re likely to see, and the Bird Identifier at rspb.org.uk reveals lots more.

There are

408 species of bird found in the UK

BLACKBIRD The male has beautiful black plumage and a bright yellow beak; the female is actually brown.

Known for its mellow song, it’s often the last bird singing at dusk.

*

Exclusions apply. See tesco.com/clubcard for details

SPARROW Easy to spot: chestnut brown back and grey crown (females have pale brown crowns and a straw-coloured line above and behind the eye). Sociable, often feeding in flocks, and enjoy household scraps, seeds and insects.

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STARLING Maligned d as a ‘greedy’ bird, these have an iridescent blue and green sheen and are very hardworking parents. Noisy and a great mimic, they are able to copy other birds and even sounds such as car alarms.

BLUE BLU UE TIT This colourful bird has a blue cap and wings, green back and yellow underparts. They love feeders and are quite acrobatic, often hanging upside down to get at the best seed.

CLUBCARD BENEFIT

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Get a NOW TV Kids Pass to keep the family entertained. the face value: what It’s more affordable with vouchers are worth Clubcard: download the app with Reward Partners and exchange your Clubcard vouchers with a Reward Partner* to get triple their value on this and lots more.

?

PROJECT

Build a hedgehog home Voted Britain’s favourite wild animal, hedgehogs are sadly now on the endangered species list.

But we can help them. Hedgehogs make homes in compost heaps, piles of leaves or behind log stacks, so ask children to collect suitable materials to make a hedgehog house. Team up with neighbours to create little holes in fences to form a ‘hedgehog highway’, so they can roam. Find out more at hedgehogstreet.org.

REAL LIVING | FAMILY

Be a soil scientist

PROJECT

Science is about asking questions about the world around us – and kids love asking questions! Get them into science by letting them play with dirt in the garden.

MICROBE MEAL Healthy soils are home to organisms, from earthworms to tiny microbes. Bury a 100% cotton sock to find out if the soil is full of hungry things.

WORDS JO WOODERSON ILLUSTRATIONS HENNIE HAWORTH PHOTOGRAPHY DAN DUCHARS, GETTY IMAGES PROP STYLING REBECCA NEE HAIR AND MAKEUP OF PRO TEAM SINEAD COMPTON BARK MASKS EMMA MORTON-TURNER

YOU WILL NEED: Shovel

Card

Paper

Tape

Trowel

A stick

100% cotton sock 1 Dig a 20cm pit, putting the soil on some paper.

2 Use the trowel to fill the sock with some of the soil.

3 Put the sock in the pit and cover it with the rest of the soil you’ve dug out.

4 Tape card to a stick to make a marker. Mark the spot. Leave it for 8 weeks.

5 Dig the sock up – if it has lots of holes in it,

it’s been eaten and the soil is healthy, containing plenty of organisms!

This project is from RHS Under Your Feet, £9.99.

Find similar activities at DK’s brilliant Home Learning for Kids area on DK.com.

SAVE THE SWIFT

Help the RSPB locate and protect these dwindling migratory birds by downloading the Swift Mapper app and logging nesting spots you find.

Grow your own There are lots of things you can start growing now. RHS chief horticulturist Guy Barter has these ideas (find more at rhs.org.uk).

NASTURTIUMS love sunny spots, poor soils and containers. They grow quickly from seeds, with bold leaves and warm flowers. Most will climb and trail, and bees love them.

COLEUSES are struck from cuttings or grown from seed.

Grow outdoors or on a windowsill; they’ll provide colourful foliage in winter too.

FRENCH BEANS love sunny beds and containers.

Further north they need d d a greenhouse, so in cold d regions consider greens and roots like beets and chicory.

KALE Hardy variants with red, purple or frilly foliage provide pretty and nutritious leaves.

Ornamental kales make striking winter plants and grow well in containers.

HERBS Coriander, dill, chervil and parsley sown in borders or pots in late summer provide fragrant leaves until winter.

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REAL LIVING | FAMILY

SENSORY SCAVENGER HUNT Who doesn’t love a scavenger hunt? You can organise one in your garden or even indoors. Sensory hunts tap into all our senses and will get children thinking in new ways, but they are great for all age groups. Win-win!

FIND SOMETHING THAT IS...

94

Squishy

Something animals could eat

Smells weird

Heavy

Light

Something humans could eat

Patterned

Small

Loud

Silent

Something you can make music with

Long

Warm

Rough

Smooth

Wet

Smells nice

Green

Quiet

Stick, draw or describe what you scavenge in the relevantt box

Hard

*

Due to Covid-19 some of our Reward Partners are closed. Please check their availability status on the Clubcard section of the website. **£7.99 a month. £200 max spend per shop. In-store spend only. Exclusions apply. Clubcard app required.

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USE SCAN AS YOU SHOP Pick up a handset as you enter and scan your Clubcard. Scan the barcode on every item before packing it, using the scales for loose fruit and veg. You’ll still benefit from any promotions. When you’re done, head to the Scan as you Shop checkout, scan the barcode on your handset and pay. Job done.

HOW IT WORKS

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to you, or accessed via the app

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AND THERE’S MORE! Subscribe to Clubcard Plus for £7.99 a month and save up to £40 every month with 10% off two shops of your choice in-store**. You also get 10% off selected Tesco brands like F&F and Go Cook†. And don’t worry, you can cancel anytime.

REWARD PARTNERS

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Get three times the value of your Clubcard vouchers by exchanging them with any of over 155 Reward Partners* offering gifts, entertainment and more.

• Vouchers are worth 3x the value to spend with our Clubcard Reward Partners • Part-pay with vouchers; top up with cash

GET THE APP • Your Clubcard is always handy • Collect points, check your balance and access vouchers

Focus on

School has a whole new meaning this year.

Follow our experts’ tips to help your kids feel ready emotionally and practically

Stationery, from a selection in store

Whether they’ve embarked on new life lessons, settled down to the odd bit of schoolwork, or were embedded in a full class routine over lockdown, any kids who didn’t return in June will be feeling a mixed bag of emotions as the new school year approaches – ‘from excitement and enjoyment to anxiety and sadness,’ explains child psychiatrist Dr Hayley van Zwanenberg.

It’s not just the thought of returning that could have them a little worried, the new rules might be strange for them too – from social distancing and smaller class sizes, to one-way systems, frequent handwashing and the removal of some toys and resources for younger children. ‘Talk to them about how they are feeling. It will help them form a balanced view of how things will be when going back,’ says van Zwanenberg. Explain the new rules too. ‘Reducing unknowns and surprises will help get rid of nerves on the first day back,’ she adds.

‘Remember, schools are here to help children,’ says headteacher Peter Edgington. ‘Get in touch and staff can work with parents to support their child. We make sure there’s a named member of staff a child can go to if they are feeling anxious.’

Deidre Kehoe at mental health charity Young Minds (youngminds.org.uk) has some great tips for communicating with children and to help them manage their fears. ‘Find time to talk – it could be during a shared activity

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REAL LIVING | FAMILY

Minecraft water bottle, £3

like playing a game or baking.’ Help younger children write down their worries and put them in a ‘worry box’. Revisit the box with them every few days and ask if they’re still worried and would like to talk.

If they aren’t, they can throw the worry away.

Older children could create a ‘self-soothe box’, where they choose items they enjoy and that help them calm down – it could be a fidget toy or writing in a journal.

Ô

Ô

Talk to them – reducing unknowns and surprises will help get rid of nerves on the first day back

Dr Hayley van Zwanenberg

Children may also benefit from simple breathing techniques, meditation and mindfulness apps that might help them relax. For younger children, try The Worrinots, Ninja Focus or the Chill Panda.

Teens and young adults can try Calm, MindStory or Headspace.

At bedtime, check in with your child and talk about how they’re feeling about going back. ‘If a young child is anxious, we recommend a bedtime story called Everybody Worries by Jon Burgerman,’ says Edgington. ‘It helps little children to refect on their feelings and understand them a bit more.’

If your child’s screen time is now a bit longer than you’d like, don’t despair!

Research by the Oxford Internet Institute found that total daily screen time had little measurable effect on teens’ mental health, and that children who spent one to two hours a day with technology showed higher levels of wellbeing than those who had no access at all. The team points to what children are doing online and whether it can actually improve their mental health and wellbeing. Video calls with friends or family can help them socialise and reduce stress and anxiety in uncertain times. Similarly, multiplayer online games can foster teamwork as well as reinforce friendships. However, to make sure they get a good night’s sleep, reduce their screen time before bed. For older children, set a time when all screens are off. If they can’t resist the temptation, put phones and tablets out of reach until morning.

Make them smile – new kit for packed lunches!

Disney Frozen lunchbox, £6

Minecraft lunchbox, £2

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REAL LIVING | FAMILY

school morning, such as getting dressed, eating breakfast and brushing their teeth. Be sure to praise and encourage every step of the way, and perhaps offer a small reward to be given at the end of term. Things will be different, but it doesn’t have to be a negative or scary experience. With the right positive steps at home and at a school, kids will find their balance and enjoy being back in the classroom with their friends.

Casio calculator, £14

We asked parents for their top back-to-school tips for their kids I was worried my six-yearold son Ronnie would struggle with the new one-way system. To help him, I stuck masking tape on the floor and made a route around the house with places he had to stop and check if other people were coming. He loves it!

Caroline, London I didn’t want to be late for the new staggered start time at Charlie’s school.

To make sure, I started our new morning routine a few days before he went back, and we practised being dressed and ready by the front door in time. He got a sticker for his wallchart when he did it.

Claire, London Eleanor loves hugging her friends - I knew it would be tricky to stop her after not seeing them for so long! But she also likes doing the heart symbol with her fingers, so we’ve practised it to encourage her to use that at school instead.

Natalie, Cheshire My son went back for a few weeks before the summer.

He was both excited and nervous. I chatted to him each day about what to expect and how he was feeling, and I emphasised that all the kids felt the same. His school also made a video, which walked the kids through the changes.

Joanna, West Sussex

98

WORDS ALSION FORDY ILLUSTRATION STEPH BAXTER PHOTOGRAPHY PIXELEYES

Ô

Be sure to encourage every step of the way.

Things will be different but it doesn’t have to be a negative experience

Ô

There’s a good chance your kids will have grown out of some (read: all!) of their school uniform, so check what fits and what needs replacing, not forgetting school shoes and sports kits. Shoes can be particularly tricky to buy without trying on. Download and print out a foot measuring tool like the one at startriteshoes.com/papermeasuring-gauge. Take a look at the back-to-school range at F&F on p99.

Check if there are any outstanding letters or emails from their school that you need to read or respond to. Keep a special eye out for new drop-off and collection times and procedures. With social distancing in schools, some are asking for resources, such as pencil cases to be brought in too.

On the first school morning, set primary-aged children a checklist of tasks they have to complete each

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Tr o u s e r s, from £7 2-pack P o l o s h i r t, from £2.50 2-pack

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F&F school uniforms won’t break the bank, with many essentials sold in 2-packs for even better value. They’re packed with features, from secure hems and Teflon™ stain-repel finishes to scuff-resistant shoes. And there’s peace of mind with the 100-day guarantee: if it wears out quicker than you’d expected, Tesco will exchange it**.

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REAL LIVING | MONEY

Your finances

Money matters Feeling the heat when it comes to finances?

Mrs Mummypenny shares her tips to regain control of your cashflow and take the heat off

REDUCED INCOME

My hours were cut in April and I’m struggling to manage on a lower income. I’ve run up debt and don’t know where to turn.

‘Don’t be hard on yourself; guilt often means people keep debt a secret, which won’t help. First, get a handle on the situation.

How much do you owe, to whom?

When are payments due? What is the interest rate? Writing everything down is painful, but will make you face the problem.

It might help to confide in a friend who won’t judge you. It’s also worth calling the companies

you can’t pay and being honest; payments can be delayed; interest may be frozen.

‘If you feel overwhelmed, reach out to a debt charity.

StepChange and Citizens Advice are incredible. They will show you a way to budget and work out a plan that is right for you. This could involve debt restructuring, where your debt is transferred to lower- or no-interest rate accounts, so repayments are more achievable.

‘Repaying debt is not easy (I’ve been there… and slipped). But the feeling of freedom when you are finally debt-free is absolutely worth the hard work.’

Ask the expert Lynn Beattie is a qualified accountant who worked in finance for 16 years before starting up her own business, mrsmummypenny.co.uk, where she shares personal finance expertise as well as moneysaving and budgeting tips.

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REAL LIVING | MONEY

‘

‘

Ask someone you trust to look at your spending diary and see if they can spot ways you could cut back

WORK WORRIES

I’ve been made redundant and got a reasonable payment, but I’m worried I won’t find another job. How can I make the money last?

CASH-FLOW CRISIS

I run a small business and am feeling the strain. I’ve applied for a grant, but what else can I do to protect my business?

‘It has been an incredibly tough time for small businesses whose turnover has vastly reduced or even stopped. By now I hope you have your Government grant or Bounce Back Loan (visit gov. uk/coronavirus/businesssupport). Fortunately, tax bills are delayed and the interim July personal tax payment is deferred until January 2021.

‘But I know things will still be difficult. My first piece of advice is this: cash is king. I own a small business (it’s a limited company)

ILLUSTRATION DAVID DORAN

‘Redundancy is tough, but it’s an opportunity to take stock of your finances. Start by listing absolutely everything you spend – bills, food, travel, gifts, transfers to savings, charities.

Next, list your direct debits, splitting them into essential and non-essential. Work through the essential bills to make sure you have the best deals (I saved £50 a month moving to a new energy supplier), and question nonessential DDs: do you honestly need that TV subscription?

‘Now look at your spending.

Groceries are likely to be a big cost. Are there cheaper options on the shelf? Do you plan meals to ensure you buy what you need and waste little? Can you cycle instead of driving? It’s often a good idea to ask someone you trust to look at your spending diary and see if they can spot ways you could cut back on your day-to-day spending.

‘By combining your essential monthly outgoings with your reduced projected outgoings,

you have a budget. Try not to spend more than that each month; indeed, try to spend less.

‘This will all give you a better idea of how far your redundancy pay is going to take you... which might just take the pressure off.’

and am only entitled to the Bounce Back Loan. At the start of lockdown I began prioritising cash conservation. This meant minimising business expenses and drawings (taking a threemonth mortgage holiday was a huge help). I paused things like pension contributions but have carried on paying all extra cash into my emergency savings to build them up, just in case.

I created a prudent cash-flow forecast to double-check my income, costs and profit could carry me through. This reassured me I could ride the storm.

‘A cash-flow forecast doesn’t have to be complicated. Look forward for a year, and every month include your expected income and expenses. Don’t forget to include your personal drawing from the business; use a pay-yourself-first model.’

+

FOR MORE HELP Find budgeting tips from Tesco Bank at tescobank. com/help/here-tohelp/furloughed/

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Canine Cared For

If I move toinaecCaarree dhoFomre Can is s o n g ia d g in g n a h c e if l If I receive a Canine Cared For Make sure your dog is cared for with a Canine Care Card from Dogs Trust You’ve always done what you can to protect your four-legged friend, and that shouldn’t change when life does. With a Canine Care Card, you won’t have to worry about what’s next for them, because Dogs Trust will look after and rehome them at one of our 21 rehoming centres across the UK.

Apply online now to get your FREE Canine Care Card at:

www.dogstrust.org.uk/ccc Email: ccc@dogstrust.org.uk Call us directly: 020 7837 0006 Please quote “334483”

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FOOD | RECIPE INDEX

Re n d a n g t u r ke y c u r r y p 5 3

Gourmet hot dogs p32

Your recipes

GET COOKING SNACKS & SIDES

VEGETARIAN & VEGAN

Buffalo fries 34 Macaroni cheese 69 Make-ahead breakfast cookies 27

Black bean & sweet potato wraps with parsnip chips 56 Charred sweetcorn & avocado salsa-topped hot dogs 32 Green veg risotto 63 Raita, mango chutney & chopped salad-topped hot dogs 32 Roasted stuffed peppers 61 Sweetcorn fritters with Mexicanstyle salad 54 Teriyaki mushroom skewers 65

Rosemary fries with garlic mayo 106 Summer slaw 69

MEAT & POULTRY BBQ chicken nachos 31 Cheesy chicken pancakes 26 Chicken & beetroot ‘pesto’ pasta 10 Ham & blue cheese pizzas 74 New potato, chicken & red onion skewers 62 One-pot chicken & orzo bake 53 Pork belly American feast 69 Pulled pork, pickles, red onion & mustard-topped hot dogs 32 Rendang turkey curry 53

FISH & SEAFOOD Crab & sweetcorn tostadas 9 Tuna-stuffed courgettes 54

SWEET TREATS & DRINKS Bakewell doughnuts 19 Blackberry surprise muffins 12 Black Forest pancakes 74 Chocolate cake 23 Cinnamon & vanilla preserved cherries 11 Iced buns 88 Iced coffee 15 Raspberry heart loaf cake 87 Raspberry quesadillas 88 Raspberry s’mores 35

B a ke w e l l d o ug h n u t s p1 9

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

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

Ingredients used are from Tesco’s core range, unless otherwise stated. We use medium freerange 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.

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

Due to ongoing uncertainty, prices and availability may be more susceptible to change than usual.

Reference intakes are printed below recipes. For more information, visit 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.

Alcohol For more information about responsible drinking, visit

105

FOOD |WEEKEND

Treat time

Oh, go on then Nothing says summer quite like chips in a pub garden. Recreate the feeling at home with these herby fries and a punchy dip

Rosemary fries with garlic mayo Serves 6 Takes 25 mins Cost per serve 28p

Preheat the oven to gas 7, 220°C, fan 200°C. Put a 900g bag frozen French fries on a large baking tray and bake for 15 mins. Meanwhile, mix 3 tbsp light mayonnaise with the zest of 1 lemon, 1 crushed garlic clove and a little black pepper; set aside. Mix 10g finely chopped fresh

rosemary and 2 tsp sea salt and add to the fries. Bake for a further 5 mins until golden. Serve with the garlic mayo for dipping.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

1685kJ 402kcal 20%

12g 18%

1g 7%

1g 1%

1.8g 30%

RECIPE LIBERTY FENNELL PHOTOGRAPHY TOBY SCOTT FOOD STYLING SAL HENLEY PROP STYLING MORAG FARQUHAR

of the reference intake. See page 105.

Carbohydrate 63g Protein 6g Fibre 6g

106

Available at