Tesco magazine July August 2026

FREE | JULY/AUGUST JUL /AUG 20262026

DRESSED ES SSED

FOR R SUMMER S Chargrilled chicken with amba sauce p77

PREP-AHEAD HOLIDAY DISHES

THE BEST POTLUCK BARBIE

EASY NO-CHURN ICE CREAM

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THE TEAM EDITORIAL Group content director Rachael Ashley Head of food Elli Donajgrodzki Senior writer Georgina Crothers Group managing editor Kate Best Deputy chief sub editor Julie Stevens ART Art director Nina Brennan Senior art editor Alex Whitfield Designer Aasawari Bapat Kale Junior designer Oscar Butterworth

THIS MONTH’S CONTRIBUTORS JAMIE ROBINSON Tesco executive chef, product development, on food trends, p11

CONTENT AND PUBLISHING Senior account director Tracy Saville Senior account manager Lucy May Production manager Deborah Homden

LUCY O’REILLY

WITH THANKS TO Imogen Hope, Rachel Linstead, Lucy O’Reilly

Food expert, answers the hottopic barbecue questions, p68

CEDAR COMMUNICATIONS CEO Jessica Haigh Group business director Kate McLeod Group operations director Georgina Williams Group creative director Aileen O’Donnell Chief financial officer Rob Ford

SCOTT GARTHWAITE AKA Punk Chef, on how he’s thrived as a Deaf chef, p67

TESCO Head of content & social Joanne Kay Publishing, partnerships and content manager Gabriella Bernardelle Publishing executive Oliver Rose Content executive Lottie Smetham

PHOTOGRAPHY BECCI HUTCHINGS FOOD STYLING MIMA SINCLAIR PROP STYLING DAVINA MAJI

TESCO RETAIL MEDIA Senior campaign manager Sandy Bruce Campaign manager Jaipreet Mann For all advertising enquiries, email tom.glenister@dunnhumby.com

Cedar Communications Limited, Bankside 2, 90-100 Southwark St, London SE1 0SW Tel +44 (0)20 3353 8300 Email tesco.mag@cedarcom.co.uk Website: cedarcom.co.uk © 2026 Cedar Communications Limited.

Colour origination by Rhapsody.

Printed by Mohn Media Mohndruck GmbH

Hot grill summer Whoop, whoop! It’s barbecue season and we’re here for it. Take the heat out of summer hosting with the epic potluck barbie recipes on p33.

(Sharing the cooking and the cost – win, win!) Next-level marinades, p45, and our barbecue Q&A, p68, will help you hone your grilling skills. Heading off for a summer staycation? We have prep-and-pack recipes to take the stress out of holiday cooking, p73. And parents facing the six-week stretch can find tips on feeding kids, p82. Of course most of us still have to work, so we have adult lunchbox inspo too, p58. It’ll save you a small fortune!

The Tesco mag team

We’re loving… ...iced latte season.

Add a touch of burnt-sugar sweetness to yours with a dash of Crème Brûlée Flavour Coffee Concentrate 500ml, £3.50 (70p/100ml).

For enquiries relating to Tesco, contact Tesco Customer Services on 0800 505555 or visit tesco.com/help/ contact. Find answers to frequently asked questions at tesco.com/help.

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3

Your summer offers This issue’s brands include:

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Your summer offers This issue’s brands include:

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CONTENTS

EVERYDAY 19 Cook once, eat twice 89 5 for £25: tested by kids

WEEKEND 16 23 33 73 98

The Tesco Kitchen Field to fork Potluck barbecue Food for your staycation Treat of the week

KNOW-HOW 31 45 49 55 58 68 96

Try the trend: Mango slushie Marinades Easy ice cream Iced tea Epic lunchboxes Be a grill master Too good to waste

SHOPPING 11 What’s in store 42 Gorgeous goat’s cheese 64 Behind the brand: BOSH!

25 CHERRY BAKEWELL SALAD

WHY NOT TRY… CHILLED DISHES Too hot to cook?

Take the heat out with these cool ideas

EASY GAZPACHO

CHOCOLATE ICE CREAM

HEALTH & WELLBEING 67 How I cook: Scott Garthwaite 82 School holiday survival guide

COVER RECIPE Chargrilled chicken with amba sauce, p77 RECIPE Cate Walton PHOTOGRAPHY Kris Kirkham FOOD STYLING Mima Sinclair PROP STYLING Davina Maji MODEL Hired Hands Models - Claudia Cole Tesco magazine is published 11 times a year for Tesco by Cedar Communications Ltd. ISSN 2634-0720. All magazine enquiries should be addressed to Cedar Communications Ltd. Cedar believes in the highest standards in journalistic integrity. Please email karen.huxley@ omc.com with any comments or complaints. Tesco magazine does not accept unsolicited contributions. Editorial opinions expressed in this magazine are not necessarily those of Tesco or Cedar, and the companies do not accept responsibility for the advertising contents.

All products subject to availability in selected stores while stocks last. All prices and information correct at time of going to press but subject to change. Due to ongoing uncertainty, prices and availability may be more susceptible to change than usual. Prices quoted exclude Express stores, ROI, NI and IOM. Online prices may vary from those in store, and delivery charges apply. In certain circumstances it may be necessary to withdraw products without prior notice.

Alcohol available to over-18s only. Alcohol prices may vary in Scotland and Wales due to Minimum Unit Price legislation.

8

50 KIMCHI SLAW

38

20

CONTENTS & RECIPES

Your summer recipes 34

CHILLI-MAPLE CORN RIBS WITH RANCH DIP

93

SMALL PLATES & SIDES Brioche prawn toast Bulgogi Charred nectarine & goat’s cheese bruschetta Chermoula Chilli charred broccoli Chilli-maple corn ribs with ranch dip Crispy shallot potato salad Green lentils & rice Herby marinated peppers Honey & lemon dressing Kimchi slaw Lemon & yogurt marinade Lemony quinoa & chickpeas Posh cheese & spring onion on toast Tarragon roasted roots

98

46 43 47 62 34 38 61 46 62 38 46 61 28 62

MAIN MEALS

FISH FINGER SUBS

20

Chargrilled chicken with amba sauce Cheeseburger plait Cherry Bakewell salad Chicken noodle soup Crispy basa with tomato salsa Easy gazpacho Fish finger subs Gochujang hot dogs Pork belly & spring onion yakitori Pork meatballs in tomato sauce Ricotta turkey meatballs Scrambled pancake, AKA Kaiserschmarren Smiley face pizzas Sticky teriyaki tofu Sweetcorn mac & cheese

77 74 25 90 20 20 93 34 29 94 61 74 91 61 90

CRISPY BASA WITH TOMATO SALSA

SWEET TREATS & DRINKS 24

Brown butter & nectarine blondies Cherry & mascarpone tarts Chocolate & raspberry ripple ice cream Chocolate biscuit ice cream Double chocolate ice cream Lemon s’mores No-churn chocolate ice cream Yuzu drizzle loaf cake

38 24 52 52 52 70 50 78

Please always check labels carefully to ensure ingredients meet your dietary requirements, especially if you have an allergy.

Our symbols are based on the ingredients listed on the packaging only. Please always check for allergen information such as ‘may contain’ messages.

Ingredients are subject to change after going to press.

Vegetarian (free from meat and fish) Vegan (free from animalderived products) Dairy free (free from milkderived products) Gluten free Can be frozen for up to 3 months. Wrap appropriately. Defrost and heat thoroughly before eating.

Never refreeze food that has already been frozen.

Ingredients used are from Tesco’s core range, unless otherwise stated. We use medium free-range eggs, semi-skimmed milk, unsalted butter and unwaxed fruit.

Ingredients marked ‘optional’ are not included in the cost per serve, reference intakes or dietary symbols. Tesco magazine is not responsible for any recipes included on advertisements.

Reference intakes are printed below recipes. Find out more at realfood.tesco.com/curatedlist/ what-is-healthy.html. Our recipes should be eaten as part of a balanced diet and healthy lifestyle.

All nutritional information is checked by a qualified nutritionist. We regret that we are unable to respond to individual nutritional queries.

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

Alcohol For more information about responsible drinking, visit

CHERRY & MASCARPONE TARTS

9

GERMANY, DO YOUR WURST.

Not every hero wears a captain’s armband.

Sheldon’s traditional Lancashire Oven Bottom Muffin delivers a firm performance under intense burger pressure, keeping every juicy, oozy mouthful under close control.

No soggy surrender - just a seasoned classic built for the big occasion.

Available in all stores.

MAKES ANY BURGER BETTER Follow us for recipes and more:

Available at

SHOPPING

TRENDING SOUTHERN SAUCES

Tesco Finest Come Back BBQ Sauce; Tesco Finest Texas Style Gold BBQ Sauce; Tesco Finest Southern House BBQ Sauce all 200ml, £2 (£1/100ml)

JAMIE AMIE ROBINSON N Tesco executive chef, product development

‘Not a fan of barbecue sauce? Let us change your mind. These newcomers, inspired by the classic cookout favours of the southern United States, aren’t what you’re used to. Come Back Sauce, which originated in Mississippi, packs serious heat, while Texas-style Gold is tangy and sweet. Use them for marinades, glazes or just as a dip.’

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

11

GO GOURMET Recreate that restaurant-style burger at home by combining trending Tesco Finest 4 Buttermilk Rolls, £1.85 (46p each), with Tesco Finest Burger Sauce 130g, £3 (£2.31/100g).

Add some leaves from this…

Trio of Living Lettuce 200g, £1.50 (75p/100g)

BEAT THE HEAT Feeling hot and bothered, out of ice lollies and with no refreshing drinks in the fridge? Get all your want-now treats, delivered to your door from as little as 20 minutes with Tesco Whoosh*. Just order via the Tesco app or online from your browser. And relax.

12

GELATO GENIUS Enjoy the flavours of an Italian gelateria at home with Tesco Finest Lemon & Limoncello Gelato 480ml , £4.50 (94p/100ml). Made in Italy, this indulgent milk-based ice cream is finished with crunchy meringue pearls.

Plant the roots to keep your fresh lettuce lush and leafy for longer

* Fees apply. Delivery times range from 20–60 minutes. Selected areas only. Pricing specific to Whoosh.

Range may vary from order to order. Public and Bank Holiday opening hours will vary. See tesco.com/whoosh

CHERRY ON TOP Cherry is officially the it-flavour of summer 2026. Get your fix by tucking into these decadent Tesco Finest Double Dipped Cherry & Chocolate Ice Creams 3 x 71g , £3.75 (£1.25 each) - a seriously sweet treat with a hint of tartness.

SHOPPING

TIME FOR A TINNY? Hosting friends or unwinding after a long week?

Have your favourite cocktails pre-mixed and ready to serve – perfectly chilled from the fridge and ready whenever you are. Passion Fruit Martini; Mojito; Strawberry Daiquiri; Vodka Mixed with Rose Flavour Lemonade; Seville Orange Flavoured Gin & Light Tonic all 250ml, £1.30 (52p/100ml) 18+

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SHOPPING

TWIST ’N’ SHOUT

Keep your freezer stocked for summer with Strawberry & Lime Helter Skelter Ice Lollies 5 x 70g, £1.50 (30p each). The new fruity flavour combo and fun spiral shape mean these are sure to be loved by little ones and grown ups alike.

Pair these Breaded Lemon Sole Goujons 200g, £4.25 (£2.13/100g), with tartare sauce, a squeeze of fresh lemon and a side salad, or stuff into a roll for a posh fish finger sandwich. Perfect for a family summertime tea.

Ace summer holiday hack for getting your kids eating their 5-a-day

EAT THE RAINBOW W Little ones will love tucking into this pre-chopped melon and pineapple Rainbow Fruit Platter 200g, £2.50 (£1.25/100g).

Kids eat free.

During the school holidays, with your Clubcard, kids can enjoy a free meal with any adult purchase in The Café when dining in (Monday to Friday only)

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

Terms & conditions: 1 free Kids Hot Meal Deal, Kids Breakfast or Kids Pick ’N’ Mix Deal per any adult item purchased in The Café, dine-in only, child must be present.

Clubcard/app required. England & Wales: 20/07–28/08; NI: 29/06-28/08; Scotland: 29/06–14/08, Mon–Fri only. Subject to availability. Meals may vary in Cafés. Kids Pick ’N’ Mix Deal may be the only option available in some Cafés; consists of 1 sandwich, 1 drink, 1 fruit item and 2 snacks. Not in conjunction with other promotions, vouchers, or rewards. The Café has the right to withdraw or amend the offer

14

WORDS GEORGINA CROTHERS PHOTOGRAPHY BECCI HUTCHINGS FOOD STYLING MIMA SINCLAIR PROP STYLING DAVINA MAJI

SOLE FOOD

£4.00

£3 Clubcard Price

Clubcard price valid 16.06.2026 – 17.08.2026 Clubcard/app required. While stocks last. Available in larger stores.

Available at

Inside the Tesco

WATCH THE SHOW Scan the QR code to watch Martyn and Seema cook up a storm in the Tesco Kitchen on YouTube. Find the full recipe at tes.co/TescoKitchen.

16

If you’ve seen Martyn in your feed, you’ll be familiar with his irreverent take on food. But this London-based chef, who started out aged just 15, is serious about creating as little waste as possible after seeing how much food is thrown away in kitchens. Lagom – a Swedish word that means ‘not too much, not too little – just right’ – embodies his approach. ‘It’s this whole idea of balance. If you have too much stuff, you’ll create waste. If you don’t have enough, you can’t be creative with spices etc. If you have this perfect balance (lagom), you create less waste and have a wonderful time,’ he says. Here, a tomato sauce is jazzed up with fennel seeds, while bucatini (‘spaghetti with a hole through it’) adds an al dente chew.

WORDS GEORGINA CROTHERS

Food waste warrior Martyn Odell (aka Lagom Chef) serves up his take on a comfort classic – rich, meaty and tomatoey meatballs, with a side order of banter

WEEKEND

Meet the team

THE PERFECT MEATBALLS Martyn combines two types of meat: beef for the flavour and pork for the soft, juicy texture.

He says the trick to good meatballs, using a very apt Swedish technique, is using egg and breadcrumbs to bind. ‘Once you know the technique, it also translates well to burgers, koftas and little kebabs,’ he adds.

Tesco Kitchen host Greg James Radio 1 DJ and food lover, Greg hosts our new flagship YouTube series.

Tesco Kitchen host and chef Seema Pankhania Chef and recipe developer Seema hosts as our resident expert.

AROMATICS 101 Don’t like cutting onions?

Try making sure your knife is sharpened. ‘You don’t end up crying as much, because you’re not damaging all the cells,’ Martyn explains. And when it comes to garlic, don’t underestimate a small clove. ‘The bigger the clove, the less punchy it is.’ Watch the episode to brush up on your chopping skills, too.

Seema’s dessert Inspired by the Scandi theme, Seema makes toscakaka – a Swedish almond cake.

‘The caramel makes a delicious, crispy, crackly topping and the bottom of the cake is really nice and moist,’ she explains.

Seema puts her spin on it by adding pumpkin, sunflower and sesame seeds to her almonds.

Serve with a dollop of Greek yogurt for a perfectly gooey, crunchy bite.

Tesco Kitchen chef Kat Scott Payne Our queen of the quick-fix dinner, Kat loves flavour, fusion and fuss-free cooking.

Tesco Kitchen chef Seren Jenkins Recreate Seren’s bold dishes, designed around seasonality and cheffy shortcuts.

Want more recipes?

Every issue we’ll feature recipes from the Tesco Kitchen.

If you can’t wait, drop us a follow on YouTube, TikTok or Instagram. You can also find recipes on tes.co/TescoKitchen.

17

Delicious li i Multi-vitamins M l i ita ami s m made d for every stage of life.

Available in larger stores.

Available at

EVERYDAY

COOK ONCE, EAT TWICE Turn a punchy tomato salsa into a classic cooling summer soup with these double-duty recipes

Easy gazpacho p20

Dinner tonigh t...

...lun

ch tomorrow

Crispy basa with tomato salsa p20

19

EVERYDAY

Dinner tonight Serves 2 Takes 30 mins Cost per serve £1.94 400g baby potatoes, halved or quartered if large 1 tbsp olive oil, plus 2 tsp 1 small garlic clove, crushed 2 tsp red wine vinegar 1 tbsp extra-virgin olive oil 2 x 450g packs Tesco Finest tomatoes on the vine, chopped

1 cucumber (reserve a 2.5cm piece for the gazpacho, right), remainder peeled and chopped 2 tbsp plain flour 3g fresh thyme leaves, chopped (optional) 1 tsp dried rosemary 2 skinless boneless basa fllets, patted dry 2 tsp Tesco Finest fresh basil pesto 2 tbsp light mayonnaise 2g fresh mint leaves, fnely sliced

E A S Y G A Z PAC H O Serves 4 Takes 10 mins plus soaking and chilling Cost per serve £1.61 50g white sourdough bloomer, plus 8 slices leftover tomato & cucumber salsa 1 red pepper, deseeded and chopped

2 tsp extra-virgin olive oil, plus extra 1 tsp red wine vinegar, plus extra 1 garlic clove, peeled and halved 4 tsp Tesco Finest fresh basil pesto leftover 2.5cm piece cucumber, peeled and diced 3g fresh mint sprigs

1 Preheat an air-fryer to 180°C. Toss the potatoes with the extra 2 tsp olive oil in the air-fryer drawer, season, then air-fry for 20-25 mins until golden and tender, shaking the tray every 5 mins.

2 Meanwhile, mix the crushed garlic, vinegar and extra-virgin olive oil in a bowl; season. Add the tomatoes and cucumber, stir, then set aside.

3 Put the flour in a shallow bowl, mix in the thyme and rosemary and some seasoning. Dip the fish in the flour to lightly coat. Pat to remove any excess.

4 Heat the remaining 1 tbsp olive oil in a frying pan over a medium-high heat until hot. Add the fish; fry for 3-4 mins each side or until crispy and cooked through. Meanwhile, mix the pesto into the mayo.

5 Reserve 900g of the salsa in a sealed container in the fridge for up to 2 days for the Gazpacho (right).

Mix the mint leaves into the remaining salsa and serve with the basa, potatoes and pesto mayo.

1 Put the 50g bread in a bowl and just cover with cold water; set aside for 20 mins.

2 Put the reserved salsa ingredients into a food processor or blender with the red pepper. Squeeze out as much water from the bread as possible, then tear into the processor. Add the oil and vinegar and a pinch of salt, then blitz until fairly smooth, scraping down the sides of the food processor with a spatula. Add extra salt, vinegar or oil to taste. Transfer to the fridge; chill for 10 mins.

3 Meanwhile, heat a griddle pan over a mediumhigh heat. Griddle the bread slices in batches for 6-8 mins until char lines appear, then rub one side of each with the cut sides of the garlic.

4 Serve the chilled soup topped with a swirl of the pesto, the diced cucumber, mint and a drizzle of extra oil, with the toasted bread slices on the side.

Each serving contains

Each serving contains

Energy

1981kJ 472kcal 24%

Saturates

Sugars

Salt

Energy

Fat

Saturates

Sugars

Salt

20g 4g 29% 19%

7g 8%

0.7g 12%

1170kJ 278kcal 14%

9g 13%

1g 7%

9g 9%

0.9g 14%

Fat

of the reference intake. See page 9.

Carbohydrate 42g Protein 28g Fibre 6g 1 of your 5-a-day; high in protein

20

Lunch tomorrow

of the reference intake. See page 9.

Carbohydrate 38g Protein 9g Fibre 5g 2 of your 5-a-day; source of fibre

RECIPES ELLI DONAJGRODZKI PHOTOGRAPHY TOBY SCOTT FOOD STYLING TROY WILLIS PROP STYLING JENNY IGGLEDEN

C RI S P Y B A S A W I T H T O M AT O S A L S A

£3.35

£2.50 Clubcard Price

Clubcard price valid 07.07.2026-03.08.2026 Clubcard/app required. While stocks last. Available in the majority of stores.

Available at

R E M M SU

S D A E R SP but r Bette

From fresh salads to flame-grilled feasts, Tenderstem® brings its sweet crunch and vibrant flavour to all of your summer favourites.

Available in the majority of stores.

Available at

WEEKEND

CHERRIES

FIELD TO FORK Easy recipe ideas to make the most of in-season summer produce

23

Makes 6 Takes 20 mins plus cooling Cost per tart £1.12

1 Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry and cut into 6 equal-sized rectangles. Lay on a baking tray lined with baking paper. Score a 1cm border around each rectangle and use a fork to prick the centres a few times.

Brush with the beaten egg. Bake for 15 mins until lightly golden.

Leave to cool completely.

2 Meanwhile, fnely chop half the thyme and mix with the cherries and icing sugar; set aside to macerate, stirring occasionally.

3 Whisk the mascarpone with 1 tbsp honey and the lemon zest until smooth. Spread across the middle of each tart, right to the borders.

Top each tart with the cherries and juices. Drizzle with the remaining honey, then scatter over the remaining thyme and a pinch of salt*.

Each tart contains Energy

1887kJ 453kcal 23%

Fat

Saturates

Sugars

Salt

31g 17g 13g 0.4g 44% 85% 14% 7%

of the reference intake. See page 9.

Carbohydrate 36g Protein 7g Fibre 2g

*

GET AHEAD The pastry, cherries and sweetened mascarpone can be prepared and stored separately up to a day ahead of assembling.

320g pack ready-rolled shortcrust pastry 1 egg, beaten 3g fresh thyme, leaves picked 200g fresh cherries, pitted and halved 1 tbsp icing sugar 250g pack mascarpone 1½ tbsp clear honey 1 lemon, zested

We recommend this recipe for a special occasion or treat, as part of a balanced diet

C H E RRY & M A S C A RP O N E TA R T S

24

Find more recipes using July’s seasonal ingredients at tes.co/inseasonjuly

WEEKEND

C H E RRY B A K E W E L L S A L A D Serves 4 Takes 20 mins Cost per serve £2.17

Preheat the oven to gas 7, 220°C, fan 200°C. Tear up and toss a 240g pack bake at home ciabatta rolls with 1 tbsp olive oil on a baking tray. Season and bake for 8 mins until crisp, adding 30g roasted salted almonds for the fnal min. Chop the nuts; set aside. Meanwhile, pit and halve 200g fresh cherries over a bowl to catch any juices. Whisk the juices with 2 tbsp olive oil, 1 tsp maple syrup and 1 tbsp red wine vinegar for a dressing. Season to taste. Cut

120g 30% reduced-fat salad cheese into cubes. Mix a 60g pack lamb’s lettuce and an 80g pack watercress with the cheese, croutons and cherries. Drizzle over the dressing, then divide among plates and scatter over the chopped almonds and a little black pepper to serve.

Each serving contains Energy

1662kJ 397kcal 20%

Fat

Saturates

Sugars

Salt

19g 4g 11g 1.5g 27% 20% 12% 24%

of the reference intake. See page 9.

Carbohydrate 43g Protein 13g Fibre 4g 1 of your 5-a-day; source of protein

25

SHAKE UP YOUR SALAD

JUST ADD Available in selected larger stores.

Available at

WEEKEND

SPRING ONIONS

27

Makes 4 Takes 15 mins Cost per toast 90p

Preheat the grill to medium-high. Mix 200g grated 30% reduced-fat mature Cheddar, 1 tsp Worcester sauce, 1 tsp Dijon mustard and 5 tbsp light mayonnaise; season with black pepper. Lay 4 slices Tesco Finest white sourdough loaf on a baking tray and toast one side under the grill for 1-2 mins until lightly golden. Flip and toast the other side for 1 min. Spread the cheese mix over the top

28

of each slice, making sure to go right to the edges.

Trim a 100g bunch spring onions and halve each on an angle. Divide the spring onion halves among the toasts and grill for 3-4 mins until the cheese is bubbling and melted and the spring onions are lightly charred. Serve immediately.

Each toast contains Energy

1454kJ 347kcal 17%

Saturates

Sugars

Salt

17g 7g 24% 37%

Fat

3g 3%

1.8g 29%

of the reference intake. See page 9.

Carbohydrate 29g Protein 20g Fibre 2g

Find more recipes using August’s seasonal ingredients at tes.co/inseasonaugust

RECIPES ELSPETH ALLISON PHOTOGRAPHY TOM REGESTER FOOD STYLING BIANCA NICE PROP STYLING LUIS PERAL

P O S H C H E E S E & S P RI N G O N I O N O N T OA S T

WEEKEND

P O RK B E L LY & S P RI N G O N I O N YA K I T O RI Serves 4 Takes 30 mins Cost per serve £1.18 100g bunch spring onions, trimmed 500g pack pork belly slices, cut into 2.5cm chunks 4 tbsp reduced-salt soy sauce 1 tbsp clear honey 1 tbsp mirin 1 garlic clove, grated 2cm piece fresh ginger, peeled and grated

1 If using wooden skewers, soak in water for 30 mins before using. Preheat the grill to medium-high. Alternatively, light a barbecue and wait until the flames have died down and the coals are glowing white.

2 Cut the spring onion whites into 2.5cm pieces and finely slice the green tops for garnishing. Thread the pork belly and spring onions whites onto skewers and arrange on a foil-lined baking tray.

3 Whisk the soy, honey, mirin, garlic and ginger together in a bowl. Pour a quarter of the mixture into a second bowl for basting; set aside. Brush the skewers all over with the main marinade. Grill or barbecue for 15-20 mins, brushing with the reserved marinade and turning after 10 mins, until cooked through and

sticky. Serve drizzled with any roasting juices and scattered with the spring onion greens. Discard any leftover marinade.

Each serving contains Energy

1807kJ 435kcal 22%

Fat

Saturates

Sugars

Salt

34g 16g 10g 1.7g 48% 78% 11% 28%

of the reference intake. See page 9.

Carbohydrate 12g Protein 21g Fibre 1g

29

Available at

KNOW-HOW

GET

Blend fruity and spicy for summer’s hottest flavour combo

WORDS ELLI DONAJGRODZKI PHOTOGRAPHY TOBY SCOTT FOOD STYLING KATY GREENWOOD PROP STYLING MAX ROBINSON

FRICY A sweet-with-heat i

c

k n i r yd

E N J OY I T AT H O M E Put frozen mango chunks, pineapple juice and fresh lime juice into a food processor with some deseeded and chopped fresh jalapeño (to taste), a few slices of pickled jalapeños and a dash of the brine from the jar.

Add a little tequila, if you like, then blitz until smooth. Pour into glasses and garnish with a slice of fresh jalapeño and a lime wedge to serve.

18+

31

WEEKEND

BBQ AT MINE?

Chilli-maple corn ribs with ranch dip p34

You can almost hear the WhatsApps pinging the minute the sun shines.

Be ready for when that get-together finally makes it out of the group chat with these potluck barbecue dishes 33

CHILLI-MAPLE C O RN RI B S W I T H RANCH DIP Serves 4-6 Takes 40 mins Cost per serve 69p COOK’S TIP Not

barbecuing? Preheat the oven to gas 9, 240°C, fan 220°C and bake the corn ribs for 20 mins until curled, lightly charred and cooked through.

4 corn on the cob 1 tbsp smoked paprika 1 tsp onion granules 2 tbsp vegetable oil ½-1 tsp hot chilli powder (to taste) 1½ tbsp maple syrup 1 lime, zested and cut into wedges For the ranch dip 80ml soured cream 30ml light mayonnaise 30ml buttermilk ½ tsp onion granules ¼ tsp garlic granules 2g each fresh chives and fresh dill, fnely chopped 1 tsp lemon or lime juice

1 Light a barbecue and wait until the flames have died down and the coals are glowing white.

2 Meanwhile, whisk all the ranch dip ingredients together with a generous pinch of salt and pepper until well combined, then set aside.

3 Trim the ends of the corn cobs for stability then, working one at a time, stand a sweetcorn cob on its end on a sturdy chopping board and very carefully cut right through the centre of the length using a sharp knife. Cut each half into two lengths. Repeat with the remaining sweetcorn, so you have 16 ‘ribs’.

4 Toss the ribs with the paprika, onion granules and oil; season well. Barbecue, kernel-side down, for 8-10 mins until curled, charred and cooked through.

5 Mix the chilli powder (to taste) and maple syrup together, then drizzle over the corn ribs and scatter with lime zest. Serve with lime wedges and the ranch dressing to dip into.

Each serving (6) contains Energy

800kJ 192kcal 10%

Fat

Saturates

Sugars

G O C H U JA N G HOT DOGS Serves 6 Takes 30 mins Cost per serve £1.23 COOK’S TIP Make the pickled radishes up to 24 hrs in advance and keep in a non-metallic bowl in the fridge.

3 tbsp red wine vinegar 2 tsp caster sugar 130g radishes, trimmed and fnely sliced into rounds 4 spring onions, green and whites separated, fnely sliced 3 tbsp gochujang 1 tbsp clear honey 375g pack Tesco Finest pork chipolatas 6 Fire Pit jumbo brioche hot dog rolls, split 1 tsp sesame seeds 3g fresh coriander, chopped 2 tbsp light mayonnaise

Each serving contains

Salt

11g 3g 9g 0.2g 15% 13% 10% 3%

Energy

1857kJ 444kcal 22%

of the reference intake. See page 9.

Carbohydrate 18g Protein 4g Fibre 3g 1 of your 5-a-day; source of fibre

‘Ooh, I’ll bring that

Fat

Saturates

Sugars

Salt

19g 6g 19g 1.7g 27% 31% 21% 29%

of the reference intake. See page 9.

Carbohydrate 49g Protein 16g Fibre 6g

side

I

oc on s saw ials’

34

1 Heat a grill to medium-high or light a barbecue and wait until the flames have died down and the coals are glowing white.

2 Meanwhile, mix the vinegar and sugar with a generous pinch of salt until the sugar and salt have dissolved, then add in the radishes and spring onion whites and stir to coat. Set aside to pickle while you make the hot dogs.

3 Mix 2 tbsp gochujang and the honey together until well combined. Cook the sausages under the grill or on the barbecue for 10 mins, turning regularly, then brush with the gochujang mixture and cook for another 1-2 mins until sticky and cooked through.

4 Spoon some pickled radishes into each hot dog bun followed by 2 chipolatas and sprinkle over the sesame seeds. Top each with another spoonful of pickled radishes and the spring onion greens and coriander. Mix the mayonnaise and remaining 1 tbsp gochujang together, then drizzle over the hot dogs.

WEEKEND

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Gochujang hot dogs

18+

35

WEEKEND

‘Every barbecue needs a

good

sl a

w ’

Kimchi slaw p38

37

K I M C H I S L AW Serves 6 Takes 15 mins Cost per serve 71p 2 tbsp reduced-salt soy sauce 1 tbsp rice wine vinegar ½ tbsp gochujang 2 tsp maple syrup 120g sweetheart cabbage, cored and fnely shredded 3 carrots, scrubbed and fnely shredded 4 spring onions, fnely sliced 200g raw kimchi 2 tsp sesame seeds

C RI S P Y S H A L L O T P O TAT O S A L A D Serves 6 Takes 20 mins plus cooling Cost per serve 44p COOK’S TIP Make up to 2 days ahead without the crispy onions and keep covered in the fridge. Bring back to room temperature before serving with the crispy onions.

1kg pack baby potatoes, halved 1 tbsp olive oil 3 Tesco Finest echalion shallots, fnely sliced 3 tbsp extra-virgin olive oil 1½ tbsp white wine vinegar 1½ tsp Dijon mustard 1 tsp clear honey 2g fresh chives, fnely chopped 4g fresh parsley, fnely chopped 10g crispy onions

38

Mix the soy sauce, vinegar, gochujang and maple syrup together in a mixing bowl, then add the cabbage, carrots and spring onions. Toss well to coat in the dressing and massage in with clean hands for 1 min, then stir in the kimchi. Allow to marinate for 5 mins before sprinkling with the sesame seeds to serve. Can be made 3 hrs ahead; cover and chill until ready to serve.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

205kJ 49kcal 2%

1g 1%

<1g 1%

7g 8%

1.2g 20%

of the reference intake. See page 9.

Carbohydrate 8g Protein 1g Fibre 3g High in fibre; high in vitamin A

1 Cook the potatoes in a saucepan of boiling water for 15-20 mins or until just tender.

2 Meanwhile, heat the olive oil in a frying pan over a medium-high heat and fry the shallots for 10 mins until golden and just starting to crisp up.

3 When the potatoes are cooked, drain, then add to the pan with the shallots and cook for another 2 mins. Turn the heat off and allow to cool for 15 mins.

4 Whisk the extra-virgin olive oil, vinegar, mustard and honey together with a generous pinch of salt and pepper until well combined. Put the potatoes into a serving bowl and toss with the dressing and herbs, then sprinkle over the crispy onions. Best served warm or at room temperature.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

909kJ 216kcal 11%

9g 13%

2g 8%

4g 5%

0.2g 4%

of the reference intake. See page 9.

Carbohydrate 27g Protein 4g Fibre 4g Source of fibre; source of potassium

B RO W N B U T T E R & N E C TA RI N E BLONDIES Makes 20 Takes 1 hr 15 mins plus cooling Cost per blondie 33p 180g unsalted butter, cubed, plus extra for greasing 4 nectarines, halved and destoned 2 fresh rosemary sprigs, chopped 270g light brown soft sugar 2 large eggs, lightly beaten 2 tsp vanilla extract 200g plain flour ½ tsp fne salt ½ tsp baking powder 150g white chocolate, chopped 1 tbsp flaked almonds whipped cream, to serve (optional)

1 Preheat the oven to gas 6, 200°C, fan 180°C. Grease and line a 28cm x 18cm baking tin and set aside. Put the nectarines onto a baking tray with the rosemary and toss with 20g brown sugar.

Turn the nectarines cut-side down and bake for 10 mins, then flip and bake for another 10 mins until just tender, then set aside to cool for 15 mins.

2 Meanwhile, brown the butter: put the butter into a saucepan on a medium heat to melt. Let it very gently simmer for 7-8 mins until frothy, smelling nutty and there is a fine layer of brown dots on the bottom of the pan.

Transfer to a bowl, then set aside for 5 mins.

3 Whisk the remaining sugar into the cooled butter until combined, then add the eggs and vanilla. Fold in the flour, salt and baking powder, followed by the white chocolate. Transfer to the prepared baking tin and spread to the edges. Gently push the nectarines into the top of the batter, cut-side up, and scatter with the flaked almonds. Bake for 30 mins for a gooey blondie or 35 mins for a more cakey version. Cool completely in the tin on a wire rack, then cut into 20 pieces. Serve with dollops of whipped cream, if you like. The blondies will keep in an airtight container for up to 3 days.

Each blondie contains Energy

942kJ 225kcal 11%

Fat

Saturates

Sugars

Salt

12g 7g 20g 0.2g 17% 35% 22% 4%

of the reference intake. See page 9.

Carbohydrate 27g Protein 3g Fibre 1g

WEEKEND

Crispy shallot potato salad

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‘Ca Brown butter & nectarine b londies p38

40

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GIVE ME MORE!

Scan the QR code to find more barbecue recipe ideas, on Tesco Real Food.

QR code

RECIPES ELLA TARN PHOTOGRAPHY JAMIE ORLANDO SMITH FOOD STYLING TROY WILLIS PROP STYLING MORAG FARQUHAR

WEEKEND

AD REMOVED

The art of

ageing

Produced in small batches and aged in underground caves, this British Tesco Finest cheese really is a winner

gracefully

Tesco Finest Cave Aged Goat’s Cheese 200g, £4.15 (£2.08/100g)

42

SHOPPING

T

WORDS AND RECIPE ELLI DONAJGRODZKI PHOTOGRAPHY MAJA SMEND FOOD STYLING LUCY O’REILLY PROP STYLING LUIS PERAL

here are some products that deserve hero status on your cheeseboard - and this Tesco Finest Cave Aged Goat’s Cheese is definitely one of them.

‘Most of the cheese-making process is still as it was 50 years ago,’ says Martin Crabb, business director of Ford Farm, which produces this cheese for Tesco. The team uses milk from just three local West Country herds to produce the cheese, mostly by hand, on their farm. Once pressed, the cheese is bandaged in muslin cloth and matured for around eight weeks. Then – uniquely – it is aged for a further 8-12 weeks in underground caves.

‘The environment in the cave is over 100% humidity, so the cheese absorbs moisture, which helps to give it an

‘Unlike strong goat’s cheeses, ours is mellow with a slight sweetness and nutty notes’ earthy flavour,’ says Martin.

He adds, ‘While cave-ageing is an ancient practice for making Cheddar, it’s an unusual technique for maturing goat’s cheese.’

The result? An awardwinning cheese (it was 2026 champion in the British & Irish Cheese Awards), with a firm, Cheddar-like texture. ‘Unlike strong goat’s cheeses, ours is mellow with a slight sweetness and nutty notes,’ Martin adds.

It pairs particularly well with Sauvignon Blanc and is pure class when served alongside honey, walnuts and chutneys – or try our recipe (right).

C H A RRE D N E C TA RI N E & G OAT ’S C H E E S E B RU S C H E T TA Serves 6 Takes 20 mins Cost per serve 70p 4 nectarines, destoned and cut into wedges 1 tbsp olive oil, for brushing and drizzling 6 slices sourdough bloomer 10g fresh thyme, leaves picked 3 tbsp clear honey 50g Tesco Finest cave aged goat’s cheese

1 Heat a griddle pan over a high heat.

Brush the nectarine wedges with a little oil then griddle, in batches if needed, for 1-2 mins each side until charred and softened; transfer to a plate and set aside.

2 Drizzle the bread with the remaining oil and griddle, in batches, for 3-4 mins each side until golden. Mix most of the thyme into the honey.

3 Top the toasted bread with the charred nectarine wedges. Use a potato peeler to shave over some curls of goat’s cheese.

Finish with a drizzle of thyme honey and the remaining thyme, serving the rest of the cheese and the remaining thyme honey alongside.

Each serving contains Energy

Fat

Saturates

906kJ 215kcal 11%

5g 7%

2g 15g 0.5g 11% 17% 9%

Sugars

Salt

of the reference intake. See page 9.

Carbohydrate 34g Protein 7g Fibre 2g Source of protein; high in chloride

43

£1 oonffon

Coup Page 4*

*Valid on Country Life Spreadable 400g.

While stocks last. Available in the majority of stores.

Available at

KNOW-HOW

M

arinating has been the cook’s secret weapon for centuries. And that’s no surprise: a marinade is a cost-efective way of infusing simple ingredients with layers of flavour. But do you know why some work quickly and others take a bit more time?

Or, how a reverse marinade works? Read on to find the answers… and more.

Bulgogi p46

Next-level

marinades

Turn your everyday cooking into something special with these flavour-boosting recipes 45

THE QUICK ONE

THE OVERNIGHTER

THE REVERSE MARINADE

This Korean-inspired marinade works well with steak. Make sure to thinly slice the meat so the marinade can penetrate it quickly, while allowing the pear to tenderise it. Don’t leave it to marinate for longer than a couple of hours as the meat can become mushy.

The lactic acid and calcium in the yogurt work to tenderise meat by breaking down proteins. Leave this marinade to work its magic for at least 8 hours, or up to 24 for the most succulent results.

This marinade works in reverse by enhancing the favour of cooked veg. By adding the marinade to the vegetables while they’re still hot, they can better absorb the favours and take on the acidity from the vinegar.

L E M O N & YO G U R T M A RI N A D E

Serves 4 Takes 40 mins plus at least 4 hrs marinating Cost per serve 91p

Serves 4 Takes 15 mins plus at least 8 hrs marinating Cost per serve 20p

Serves 4 Takes 10 mins plus 30 mins marinating Cost per serve 38p

Mix 1 grated pear, 30g dark brown soft sugar, 5 tbsp dark soy sauce, 1 tbsp each sesame oil and rice wine vinegar, 2 minced garlic cloves, 1cm piece fresh ginger, minced, and 1 tbsp sesame seeds in a bowl.

Add your protein (we like thinly sliced sirloin steak); cover and marinate at room temperature for 30 mins. Stir-fry with carrots and onions until cooked.

Each serving (marinade only) contains Energy

Fat

Saturates

481kJ 115kcal 6%

5g 7%

1g 4%

Sugars

Salt

15g 2.8g 17% 46%

of the reference intake. See page 9.

Carbohydrate 16g Protein 1g Fibre 1g

In a bowl, combine 2 minced garlic cloves, the zest and juice of 1 lemon, 150g Greek-style yogurt, 1 tsp olive oil, 1 tsp salt and a pinch of black pepper. Add your protein (chicken thighs are great here), mix until coated, then cover and marinate in the fridge overnight or for up to 24 hours. When you’re ready to cook, lift the protein out of the marinade, shaking to remove any excess, and fry until golden and cooked through. Discard the remaining marinade.

Each serving (marinade only) contains Energy

Fat

Saturates

Sugars

Salt

260kJ 62kcal 3%

5g 7%

3g 13%

2g 3%

1.5g 24%

of the reference intake. See page 9.

Carbohydrate 3g Protein 2g Fibre 0g

46

2 red peppers, cored and cut into 2cm chunks 1 orange pepper, cored and cut into 2cm chunks 3 whole garlic cloves, skin on

3-4 fresh thyme sprigs, leaves picked 1 tbsp olive oil For the marinade 15g fresh fat-leaf parsley, leaves picked and fnely chopped 20g fresh basil, leaves picked and fnely chopped 4 tbsp red wine vinegar 3 tbsp extra-virgin olive oil

1 Preheat the oven to gas 6, 200°C, fan 180°C. Add the peppers, garlic cloves and thyme leaves to a roasting tray with the oil and a pinch of salt.

Roast for 30-35 mins until tender and the peppers are black in places. Meanwhile, mix together the marinade ingredients with a pinch of salt.

2 Remove the garlic cloves from their skins, mash with a fork and add to the marinade. Add the hot peppers and any juices from the tray and mix.

Cool to room temperature, then cover and leave to marinate for 4 hrs or up to 24 hrs.

Each serving contains Energy

631kJ 153kcal 8%

Saturates

Sugars

Salt

13g 2g 18% 10%

Fat

5g 5%

0.3g 4%

of the reference intake. See page 9.

Carbohydrate 6g Protein 1g Fibre 3g 1 of your 5-a-day; high in folate

RECIPES IMOGEN HOPE PHOTOGRAPHY TOBY SCOTT FOOD STYLING ELLA TARN PROP STYLING JENNY IGGLEDEN

BULGOGI

H E RBY M A RI N AT E D P E P P E RS

KNOW-HOW

THE HERBY ONE A North African marinade with a vivid green colour, chermoula is made with fresh herbs, garlic and lemon, and is delicious with fsh. The garlic and herbs add both colour and favour; you can use the sauce as a dressing, if you prefer.

C H E RM O U L A Serves 4 Takes 5 mins plus at least 2 hrs marinating Cost per serve 50p

Add 30g each fresh flat-leaf parsley and coriander, 2 peeled garlic cloves, the juice of ½ lemon, 2 tsp paprika, 1 tsp ground cumin, 4 tbsp extravirgin olive oil and ¼ tsp each salt and cayenne pepper to a high-powered blender with an ice cube and blend until

smooth. Pour over your protein (salmon works well here), cover and chill in the fridge for at least 2 hrs or up to 24 hrs.

Each serving (marinade only) contains Energy

528kJ 128kcal 6%

Saturates

Sugars

Salt

13g 2g 19% 10%

Fat

1g 1%

0.4g 6%

of the reference intake. See page 9.

Carbohydrate 1g Protein 1g Fibre 1g

FOOD SAFETY Never use a marinade that has been in contact with raw meat or seafood without thoroughly cooking it, as it can contain harmful bacteria.

47

AD REMOVED

KNOW-HOW

s scoop The inside

Forget pricey ice-cream parlours and expensive gadgets. With this no-churn recipe and three tasty twists, we’ve got ice cream making licked

49

N

othing says summer like an ice cream.

While there’ll always be a place for a 99 drenched in strawberry sauce and finished with a Flake, gourmet gelato is having a moment. Our appetite for this indulgent treat knows no bounds, with fancy parlours popping up all over the country and ice-cream makers trending on socials. But if you don’t have the space or budget for a dedicated kitchen appliance, we’ve got you. This simple recipe, requiring just your freezer, may not please gelato purists but, when it comes to texture and flavour, we’re certain it’ll hit the (sweet) spot with kids and adults alike.

N O - C H U RN C H O C O L AT E I C E C RE A M Serves 12 Takes 15 mins plus freezing Cost per serve 38p

Add 4 tbsp cocoa powder to a bowl, then whisk in 100ml milk with a fork until fully combined and smooth. Pour in 600ml double cream, ½ x 397g tin condensed milk and 2 tsp vanilla extract. Beat with an electric whisk until stiff peaks form.

Transfer to a 2ltr freezerproof container, cover and freeze until firm. Remove from the freezer 10 mins before serving.

Each serving contains Energy

1205kJ 291kcal 15%

Fat

Saturates

Sugars

Salt

26g 16g 11g <0.1g 37% 81% 12% 1%

of the reference intake. See page 9.

Carbohydrate 11g Protein 3g Fibre 1g

No-churn chocolate

50

KNOW-HOW

Chocolate & biscuit p52

Chocolate & raspberr y ripple p52

Double chocolate p52

51

KNOW-HOW

D O U B L E C H O C O L AT E I C E C RE A M

C H O C O L AT E & R A S P B E RRY RI P P L E I C E C RE A M

C H O C O L AT E & B I S C U I T I C E C RE A M

Serves 12 Takes 15 mins plus freezing Cost per serve 51p

Serves 12 Takes 15 mins plus freezing Cost per serve 49p

Serves 12 Takes 15 mins plus freezing Cost per serve 51p

Make up the No-churn chocolate ice cream to the point stiff peaks form in the mix. Melt 150g chopped dark chocolate in the microwave in 30 sec bursts, stirring in between; set aside to cool for 2 mins. Put a third of the ice-cream mix into a 2ltr freezerproof container. Dollop a third of the melted chocolate in spoonfuls across the surface.

Marble with a skewer; repeat to use up all the ingredients. Cover and freeze until firm.

For the raspberry ripple coulis, put 175g Tesco Finest raspberry conserve in a bowl with 2 tbsp just boiled water. Mix until smooth. Make up the No-churn chocolate ice cream to the point stiff peaks form in the mix.

Put a third of the ice-cream mix into a 2ltr freezerproof container, followed by a third of the raspberry coulis. Marble with a skewer; repeat twice more to use up all the ingredients.

Cover and freeze until firm.

Put 120g biscuits of your choice (we used Oreo and Tesco Finest shortbread) in a sealable bag and lightly bash with a rolling pin; set aside. Make up the No-churn chocolate ice cream mix. For this version, continue to whip the ice-cream mix to very stiff peaks, so it completely holds its shape.

Transfer to a 2ltr freezerproof container, level the surface and scatter over the biscuits, then cover and freeze until firm.

Each serving contains

Each serving contains

1490kJ 360kcal 18%

Fat

Saturates

Sugars

Salt

30g 19g 16g <0.1g 43% 94% 18% 1%

of the reference intake. See page 9.

Carbohydrate 17g Protein 4g Fibre 2g

Energy

1357kJ 327kcal 16%

Fat

Saturates

Sugars

Energy Salt

26g 16g 19g 0.1g 37% 81% 21% 2%

of the reference intake. See page 9.

Carbohydrate 20g Protein 3g Fibre 1g

1430kJ 345kcal 17%

Fat

Saturates

Sugars

Salt

29g 17g 13g 0.2g 41% 87% 15% 3%

of the reference intake. See page 9.

Carbohydrate 18g Protein 4g Fibre 1g

GIVE ME MORE! Scan the QR code to find more ice cream recipes and ideas, on Tesco Real Food.

52

RECIPES ANGELA ROMEO PHOTOGRAPHY TOBY SCOTT FOOD STYLING LUCY O’REILLY PROP STYLING MORAG FARQUHAR We recommend these recipes for a special occasion or treat, as part of a balanced diet

Energy

Each serving contains

Available in the majority of larger stores.

Available at

AD REMOVED

KNOW-HOW

What’ss Wh the tea? ?

Everything you need to know about this summer’s hottest (cold) drink trend

P

eak summer. The now-annual heatwave is sending the UK into a spiral as we struggle to cope with 30°C heat. One thing we can do to combat high temperatures is sip an ice-cold drink. But sometimes water alone just isn’t enough to quench that thirst.

If TikTok’s viral three-drink theory is anything to go by, many of us feel the need to have an assortment of

drinks on the go at any time: one to hydrate, one to caffeinate and one to enjoy. But if you’re fed up with cups cluttering your desk, cold-brew tea could be your three-in-one answer. It can be lower in sugar than your average soft drink, while still giving you a small caffeine boost (depending on how long you brew it).

Plus it’s a great alternative to alcohol, which can dehydrate you in the heat.

55

KNOW-HOW

A NEW WAY TO BREW

HAVE FUN WITH FLAVOUR

Unlike iced tea, cold-brew tea – as the name suggests – is made using cold water. Some say this gives a smoother, sweeter flavour with none of the bitterness that can result from brewing tea with boiling water then allowing it to cool. Follow these steps to make yours…

Turn the trend into tea If you’re still on the chai and matcha hype – which isn’t dying down anytime soon – try a new spin on the trend by cold-brewing chai teabags to add warmth and spice, or your favourite matcha green teabags for an earthier taste.

2 3

ADD TEABAGS TO A JUG OF WATER

Use any tea you like – black, green, white and herbal infusions all work. As a rough ratio, brew 1 teabag per 200ml cold (or room temperature) water.

COVER AND REFRIGERATE

Steep for 8 to 24 hours, depending on how strong you want your tea.

REMOVE THE TEABAGS AND SERVE OVER ICE

If using loose leaves, strain into another jug. Add slices of lemon, orange or sprigs of fresh mint and thyme, depending on the flavour combos you like. Stir in a bit of honey or agave syrup if you like your tea sweetened.

BEST TEABAGS FOR COLD BREWING Tesco Finest 50 Darjeeling tea bags 100g, £2.20; Tesco Finest 50 Ceylon tea bags 125g, £2.50 (£2/100g); Tesco Finest 80 Assam tea bags 250g, £2.60 (£1.04/100g); Tesco Finest 50 Decafeinated Earl Grey tea bags 125g, £2.50 (£2/100g); Tesco Finest 50 Vanilla Chai tea bags 125g, £2.50 (£2/100g)

56

Spritz it up Sometimes an evening drink isn’t about the alcohol – it’s simply about the ritual of indulging in something special. So why not try turning your cold-brew tea into a mocktail? Steep cold-brew Ceylon teabags overnight with fresh raspberries and muddled basil, then strain and top up with soda or sparkling water. Not a fan of black tea? Steep a raspberry herbal infusion with the basil. Serve over ice and garnish with any extra berries and herbs.

WORDS GEORGINA CROTHERS PHOTOGRAPHY TOM REGESTER FOOD STYLING BIANCA NICE PROP STYLING LUIS PERAL

1

Ice ’n’ fricy Fruity and spicy flavour combos in savoury and sweet dishes are taking over this summer, and your drinks are no exception (see our idea on p31). Steep a turmeric herbal tea overnight with fresh mango, or a ginger infusion with pineapple. Strain and enjoy for a fricy refreshment.

£7.25

SHAKE, POUR &

ENJOY MORE

£6.15 Clubcard Price

OF SUMMER

Immuno-nutrient enriched and more GOS/FOS than any other brand Breastfeeding is best. Follow-on milk should only be used as part of a mixed diet from 6 months. Talk to your healthcare professional. Contains vitamin D to support the normal function of the immune system. Always follow preparation instructions. 36% more GOS/FOS compared to UK & Irish Follow-on milk liquids, as of Oct 2025.

Clubcard price valid 08.07.2026-18.08.2026 Clubcard/app required. While stocks last. Available in the majority of stores.

Available at

Available in larger stores.

Available at

58

KNOW-HOW

The new

pick + mix Ditch expensive takeouts and make your own power salads with these build-your-own boxes – not a limp lettuce leaf in sight…

SALAD MATHS Pick a base

+ Add a protein

+ Choose a veg

+ Dress to perfection!

59

KNOW-HOW

The bases L E M O N Y Q U I N OA & C H I C K P E A S

G RE E N L E N T I L S & RI C E

Serves 4 Takes 35 mins Cost per serve 49p

Serves 4 Takes 50 mins Cost per serve 38p

Bring 250ml stock (made with ½ reducedsalt vegetable stock cube) to a boil in a lidded saucepan. Add 75g rinsed quinoa, cover, reduce to a simmer and cook for 20 mins, stirring occasionally, until most of the liquid is absorbed. Remove from the heat, stir through a drained, rinsed 400g tin chickpeas, cover and leave for 10 mins. Transfer to a bowl and stir through the zest and juice of 1 lemon, 1 tbsp extra-virgin olive oil and 8g chopped fresh coriander. Season to taste and garnish with 2g more coriander.

Put 1 tbsp sunfower oil, 3 fnely sliced onions, 1 tsp ground cumin and ½ tsp salt in a pan over a medium heat. Cover and fry for 5 mins. Uncover and fry gently for 15-20 mins until jammy. Add 150g basmati rice, toasting for 2 mins, then pour over 350ml stock, made with ½ reduced-salt vegetable stock cube. Re-cover and cook for 10 mins. Turn off the heat, stir in a drained, rinsed 390g tin green lentils, cover and steam for 10 mins. Fluff up with a fork and stir in 5g chopped fresh fat-leaf parsley. Cool quickly before storing.

Each serving contains

Each serving contains

Energy

Fat

Saturates

Sugars

Salt

Energy

Fat

Saturates

Sugars

Salt

715kJ 171kcal 9%

6g 8%

1g 4%

2g 2%

0.3g 5%

1169kJ 279kcal 14%

5g 7%

1g 4%

7g 8%

0.9g 14%

of the reference intake. See page 9.

Carbohydrate 20g Protein 8g Fibre 5g Source of protein; source of fibre

of the reference intake. See page 9.

Carbohydrate 47g Protein 9g Fibre 6g 1 of your 5-a-day; source of fibre

The proteins RI C O T TA T U RK E Y M E AT B A L L S

S T I C K Y T E RI YA K I T O F U

Serves 4 Takes 30 mins plus chilling Cost per serve £1.38

Serves 4 Takes 20 mins Cost per serve 77p

Preheat the oven to gas 6, 200°C, fan 180°C. Combine 50g ricotta with 25g fresh breadcrumbs in a bowl; stand for 5 mins. Add a 500g pack 7% fat turkey thigh mince, 1 beaten egg, the zest of 1 lemon, 1 tsp salt and 10g each chopped fresh fat-leaf parsley and basil. Mix to combine; season with black pepper. Roll into 16 balls, then chill in the fridge for 10 mins. Coat the meatballs in 1 tbsp vegetable oil, then put on a lined baking tray. Bake for 20 mins, turning halfway, until golden on the outside and cooked through. Serve warm or at room temperature.

Whisk together 1 tbsp maple syrup, 1 minced garlic clove, a 1.5cm piece peeled fresh ginger, minced, 3 tbsp reducedsalt soy sauce, 1 tbsp sesame oil, 1 tbsp rice wine vinegar, 1 tsp cornfour and 2 tbsp warm water; set aside. Dry a 399g block organic firm tofu with kitchen paper. Cut into 1cm cubes. Heat 2 tbsp sunfower oil in a pan over a mediumhigh heat until shimmering. Add the tofu; fry for 2-3 mins until the bases start to colour, then fry for a further 6-7 mins, turning frequently, until golden all over.

Reduce the heat to low, pour over the sauce; bubble for 2-3 mins until thickened.

Each serving contains

Each serving contains

Energy

1043kJ 250kcal 13%

Fat

Saturates

Sugars

Salt

Energy

13g 4g 19% 18%

1g 1%

1.8g 30%

839kJ 202kcal 10%

of the reference intake. See page 9.

Carbohydrate 4g Protein 28g Fibre 1g

Saturates

Sugars

Salt

15g 2g 21% 11%

Fat

6g 6%

1.0g 17%

of the reference intake. See page 9.

Carbohydrate 8g Protein 9g Fibre 1g High in vitamin E; high in chloride

61

KNOW-HOW

The veg

The dressing

TA RR AG O N ROA S T E D RO O T S

C H I L L I C H A RRE D B RO C C O L I

Serves 4 Takes 50 mins Cost per serve £1.13

Serves 4 Takes 10 mins Cost per serve 46p

Preheat the oven to gas 6, 200°C, fan 180°C. Scrub 3 carrots and cut into chunks. Trim a 450g bunch organic beetroot and cut into wedges. Put the carrots, beetroot, 1 tbsp olive oil, 1 tsp fennel seeds and ½ tsp salt in a baking tray and toss to coat. Roast for 40 mins until cooked through and golden. Drizzle with 1 tbsp clear honey and cook for a further 5 mins until sticky. Sprinkle over the picked, chopped leaves of 8g fresh tarragon and stir to coat. Remove to a platter, top with an 80g pack pomegranate seeds and a further 2g tarragon leaves.

Drizzle over 1 tbsp extra-virgin olive oil.

Serve warm or at room temperature.

Heat a griddle pan over a high heat until just smoking. Coat 200g Tenderstem broccoli in 1 tbsp sunfower oil. Add to the pan in one layer, then sit a heavy-based saucepan on top to press the broccoli down. Griddle for 2 mins until char lines appear. Remove the pan, turn the broccoli, put the pan back on top and cook for a further 2 mins until the broccoli is charred and tender. Meanwhile, mix 1 tbsp sunfower oil with 2 thinly sliced garlic cloves, ½ a red chilli (deseeded if you like) and a pinch of salt. Remove the saucepan from the broccoli and take the griddle pan off the heat. Pour over the garlic and chilli mix, stirring for 30 secs until fragrant and the garlic is beginning to soften. Serve warm or at room temperature.

Energy

Fat

Saturates

692kJ 166kcal 8%

7g 10%

1g 5%

Sugars

Salt

19g 1.0g 21% 16%

of the reference intake. See page 9.

Carbohydrate 20g Protein 3g Fibre 6g 2 of your 5-a-day; high in fibre

Serves 4 Takes 5 mins Cost per serve 16p

Combine the juice of 1 lemon, 2 tbsp extra-virgin olive oil, 1 tsp clear honey and 1 tbsp Dijon mustard in a clean jar; season with black pepper. Shake vigorously to combine into a smooth liquid. Pour over your salad just before serving.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

281kJ 68kcal 3%

7g 9%

1g 5%

2g 2%

0.2g 4%

of the reference intake. See page 9.

Carbohydrate 2g Protein 0g Fibre 0g

Each serving contains Energy

Fat

Saturates

Sugars

Salt

338kJ 82kcal 4%

7g 10%

1g 5%

1g 1%

0.2g 3%

of the reference intake. See page 9.

Carbohydrate 1g Protein 2g Fibre 1g High in vitamin E; high in vitamin C

GET AHEAD Each of the components can be stored in an airtight container in the fridge for up to 3 days.

62

RECIPES IMOGEN HOPE PHOTOGRAPHY TOBY SCOTT FOOD STYLING ELLA TARN PROP STYLING JENNY IGGLEDEN

Each serving contains

HONEY & LEMON D RE S S I N G

High in protein.

Free from gluten, lactose and soya.

Available at

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THE PERFECT LUNCHTIME SNACK.

Available in the majority of larger stores.

No artificial colours or flavours.

SOU OF P RCE ROTE IN CREAMY TEXTURE

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MEET THE

BOSH! BOYS

From childhood mates to social media pioneers, Henry and Ian are on a mission to get us eating more plant-based foods

W

hat do you get when you put two school mates from Shefeld – one in tech and the other in fashion – together in a London flat-share?

Answer: one of the biggest plant-based empires yet.

That’s how Henry Firth (pictured right) and Ian Theasby (left) came to found BOSH! – a plant-based meal, recipe and social media platform that was initially a passion project they pursued alongside their day jobs back in 2016.

‘I was always very into food and nutrition,’ recalls Henry. ‘I collected cookbooks from the likes of Gordon, Jamie and Heston, and would fall in love with at least one recipe in each. Then I started working with a personal trainer and I remember he gave me a bunch of meal plans that

were really boring. That’s when I thought, can these not be nutritionally optimised and taste better at the same time?’

Henry and Ian have always been foodies, cooking for each other when they were house mates. But it wasn’t until Ian decided to do Veganuary and spend a month eating a vegan diet that plant-based food came into the picture. ‘I thought it was silly at the time, but I did want to start a company that was doing something for the planet,’ says Henry. And after watching the documentary Cowspiracy, Henry decided to join Ian on his plant-based diet… and felt great for it.

‘We realised there was a need for more plant-based recipes and products but, at the time, there really weren’t any. We wanted to share those recipes and products with the world.’

‘This dish is silky, delicious and seriously satisfying!’

Ian Theasby

64

SHOPPING

‘We’ve just made this recipe even better!’

Henry Firth

As such, the pair have turned their most-loved dishes into convenient ready meals. ‘At a festival last year, we broke the news that we were making these dishes into products – and seeing people nudge one another and hearing the murmurs of excitement in the crowd was an amazing moment.’

BEYOND THE BEIGE As well as being recipe creators and authors of some bestselling cookbooks, Henry and Ian always wanted to put plant-based products on supermarket shelves.

‘People are more discerning

than ever when it comes to the food they put on their plate, but so much of the food out there that’s easy and convenient is just beige and not healthful.’

From hearty lasagne to warming katsu curry, the BOSH! range of meal solutions is aiming to make quick and nutritious dinners more accessible and better for your wallet than a takeaway. Above all, taste is just as key to their mission as health. ‘People still want fun.

They still want joy. They still want tradition. High-fibre, high-protein food still needs to be emotionally fulfilling because it’s ultimately all about that experience too.’

It’s the boys’ passion to give people good food that’s helped get their meals in Tesco stores. ‘Since building BOSH!, there’s never been a day I didn’t want to go to work,’ says Henry. ‘Creating something takes a long time; if you believe in it and it serves your soul, that’s when you can become consistent.

All good things happen in the realm of consistency.’

Find out more at @bosh.tv.

BOSH! Margherita Pizza 300g, £4.50 (£1.50/100g), and BOSH! Creamy Mac & Greens 380g, £4.50 (£1.18/100g), are available in the majority of larger stores.

WORDS GEORGINA CROTHERS

SATISFYING FOOD FOR EVERYONE You may have heard of BOSH! or seen the range in store but not realised its food is exclusively plantbased. ‘We prefer to label our products and not the people eating them,’ Henry says. Think of BOSH! like a dinner party where everyone’s invited: it’s a celebration of fun and good food that happens to be plant-based. ‘People who want vegan food will find us, but we wanted to make sure our food was visible and available to all, whether they’re vegan, vegetarian, pescatarian or meat eaters,’ explains Henry. ‘We want everybody to eat more plants, not just a select few.’

65

TRADITIONAL SPANISH CHARCUTERIE

Discover Fuet by Noel Meet fuet – Catalonia’s most iconic cured sausage, now ready to enjoy in the UK. Naturally air-dried and expertly crafted, fuet is a mild, delicate charcuterie made using traditional methods passed down through generations. At Noel, we’ve been perfecting fuet for decades – it’s what we’re famous for.

No cooking, no fuss. Simply open, slice and enjoy. Perfect for sharing, snacking, or adding something special to any platter.

A true taste of Spanish heritage, made easy for everyday moments.

Noel Fuet. Ready to eat. Ready to share.

Find me in the Deli Fixture or Charcuterie Ambient Stand Follow us:

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WELLBEING

How I cook…

as a Deaf person

INTERVIEW GEORGINA CROTHERS PHOTOGRAPHY ARCHIVE OF SCOTT GARTHWAITE

With his unique style, Scott Garthwaite, AKA Punk Chef, is not afraid to challenge the status quo. Here’s a glimpse into his journey and the impact he’s having in the Deaf community and beyond, inspiring others to have confidence in cooking.

Starting out in the industry wasn’t easy.

Kitchens are fast-paced and rely heavily on verbal communication; meanwhile I was operating in silence. I sometimes felt I had to do twice as much just to be seen at the same level. I was not only preparing food, but also lip-reading, observing and processing everything visually. It takes a real mental toll.

I read the kitchen differently. I watch movement, timing and flow, rather than rely on sound. That way of working has become a strength, not a limitation.

Something as simple as a timer is a challenge. I can’t hear it, so I have to constantly check it. In a Michelin-starred kitchen, timing is everything; even being 30 seconds off can affect a dish.

‘If I was hearing, I would be in your position’ is what I once wrote to a head chef after a disagreement. That moment summed up a lot of my journey. It wasn’t about ability; it was about access, communication and perception.

Being the first Deaf chef to lead a live demo, at the Ludlow Food and Drink Festival, was one of those moments where you could see barriers being broken in real time. It showed we belong in those spaces.

My mam’s Pan haggerty (a traditional Northumbrian potato dish) is simple, comforting and full of meaning to me.

It takes me straight back to home and childhood memories.

My go-to ‘filthy’ takeaway has to be the North East’s take on chicken Parmesan, loaded with béchamel sauce and cheese.

My Black parmo (pictured inset left) is a reimagined version of this with a bold visual and flavour-led twist that reflects my style.

‘It’s not about what you can’t do; it’s about what you can do when given the right environment’

‘You don’t need ears to cook’ is something Deaf chef and good friend of mine Kurt Ramborger once signed to me. It’s not about what you can’t do; it’s about what you can do when given the right environment.

GIVE ME MORE!

Scan for Scott’s Chicken teriyaki rice bowl recipe (left) in our Now We’re Cooking ebook.

Follow Scott @punkchefofficial.

67

Natural born grillers Master the coals this summer with our best barbecue tips

68

W

ant a barbecue this weekend but not sure your skills are up to scratch? Maybe you’ve got your hands on a new Tesco Fire Pit barbecue from your local store and want to know the best techniques for getting the coals going. Instead of winging it (leave that to the chicken!), get answers to your most common charcoal barbecue queries and up your grilling game with advice from food expert Lucy O’Reilly.

KNOW-HOW

MEET THE EXPERT LUCY O’REILLY Our multi-talented food creator, stylist and recipe writer Lucy has a wealth of barbecue experience. She shares her top tips here.

WHAT’S THE BEST WAY OF BUILDING A BARBECUE? A good barbecue needs good airflow. For maximum efciency, consider getting a chimney starter – a portable metal cylinder with a grate inside.

Fill with charcoal and stuff newspaper or all-purpose firelighters suitable for barbecuing underneath the grate. If you don’t have a chimney, stack your charcoal in a loose mound on the lower grate (like a pyramid). Push firelighters or newspaper between the coals, then light.

Q

HOW AND WHY SHOULD I USE WOOD CHIPS? Adding a few wood chips to the coals is a good way to introduce rich, smoky flavours to your food. Hickory and applewood chips are popular choices – just make sure you’re using food-grade chips intended for cooking. It’s also worth investing in good-quality charcoal as it lights more easily and burns more consistently.

HOW LONG SHOULD I WAIT BETWEEN LIGHTING THE BARBECUE AND COOKING? Once you’ve lit the barbecue, it should take around 15-30 minutes for the flames to die down and the coals to start glowing red at the centre with a light coating of ash, which is perfect for direct heat cooking. If you’re planning to cook indirectly or nestle food among the coals, wait until the coals are mostly ashy white but still with a strong, steady heat.

Q

WHAT DO THOSE HOLES IN MY BARBECUE DO? Holes in kettle and other types of barbecues are vents that help control the heat. The bottom vents regulate airflow – the wider they are open, the more oxygen feeds the coals, increasing the temperature.

With the lid on, the top vents act like a chimney, allowing heat and smoke to escape while keeping a steady, even burn.

BEST FIRE PIT BUYS No need to wait for the weekend to have a barbecue. Stock up on these freezerfriendly f inds for a midweek cookout

Q

HOW DO I TELL IF MY FOOD IS COOKED? The most reliable way to check is using a kitchen thermometer, which you insert into the thickest part of the meat. If you don’t have a thermometer, cut into chicken, pork and sausages and look for clear juices to run out, with no traces of pink.

CURRY FLAVOUR Fire Pit Green Tikka Chicken Skewers 300g , £4 (£1.33/100g)

Q

HOW DO YOU CLEAN THE BARBECUE? While the grill is still warm (but not hot!), scrape the grates with a wire brush to remove any food that’s stuck on (the heat makes this a lot easier). For a deeper clean, wash with warm, soapy water. Once your barbecue is cold, brush out the ash and use a wire brush to scrub away lingering residue. If you used untreated charcoal or wood, pop the ashes in the compost.

Otherwise, put them in the bin.

SPICY HIT Fire Pit 8 Mint Lamb Kofta Kebabs 320g , £4 (£1.25/100g)

Q

SMASH & GRAB Fire Pit 4 Beef Smash Burgers 340g , £4 (£1.18/100g)

GREAT VALUE Clubcard holders can get any three frozen Fire Pit products for £10*.

*

Offer available in the majority of large stores and online until 6 September 2026. Clubcard/app required

Q

WHAT’S THE DIFFERENCE BETWEEN DIRECT AND INDIRECT COOKING? Direct heat is created by spreading the coals evenly. It is fast, intense and perfect for thinner cuts directly above. But larger joints over a direct heat can easily burn before they cook through. If you push the coals to one side, you create an indirect heat over the coal-free area. This part is best for slowcooking bigger pieces of meat or delicate items, such as fish.

Q

69

KNOW-HOW

End on a sweet note with the gooiest treat everyone wants more of!

L E M O N S ’ M O RE S

Melt 75g white chocolate in a microwave-safe bowl in 30-sec bursts in the microwave, stirring in between, until smooth. Dip 10 round shortbread biscuits (we used Shorties) into the melted chocolate to cover the bases, then put on a baking tray, chocolate-side up. Pop in the fridge for a few mins to set.

Spread 1 tsp Tesco Finest zesty lemon curd over each chocolate-covered biscuit.

Halve 15 white marshmallows, and thread onto metal skewers.

Heat over the barbecue until lightly toasted. Carefully transfer 3 marshmallow halves onto each of the lemon curd-topped biscuits. Sandwich with a further 10 round shortbread biscuits to serve.

Each s’more contains Energy

896kJ 214kcal 11%

Fat

Saturates

Sugars

Salt

9g 5g 17g 0.2g 13% 25% 19% 4%

of the reference intake. See page 9.

Carbohydrate 30g Protein 3g Fibre 1g

70

COMPILED BY GEORGINA CROTHERS RECIPE MIMA SINCLAIR PHOTOGRAPHY TOBY SCOTT FOOD STYLING TROY WILLIS PROP STYLING JENNY IGGLEDEN

Makes 10 Takes 15 mins Cost per s’more 26p

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WEEKEND

The smart way to

staycay Holidaying in the UK? Save time and money with these make-and-take meals

W

e’ve all been there: stuck in a holiday home with nothing but pricey (and often underwhelming) restaurant food to eat. Or struck by the realisation that eating out twice a day is going to hurt the bank balance. But who wants to cook all the time on holiday?

Whatever kind of break you’ve booked, prepping a dish or two will take the financial sting out of that staycation – and turn meals into part of the fun. We’ve got a one-pan breakfast you can cook on a camping stove, a cheeseburger plait to feed the family on the first night, a loaf cake that will be a lifesaver at that festival, and a pre-prepped chicken dish that’ll be an instant barbecue hit. Happy holidays!

Scrambled pancake, AK A Kaiserschmarren p74 73

THE ONE-PAN BREKKIE

THE FIRST-NIGHT DINNER

These Austrian pancakes went viral on TikTok, but Kaiserschmarren (it means Emperor’s mess) have been enjoyed in Austria since the days of Emperor Franz Joseph. Made with a classic batter that’s chopped into chunks during frying, these pancakes are easy to make over a camping stove or in a caravan.

Delicious hot or cold, this sausage-and-beef mince plait celebrates all the flavours of a cheeseburger wrapped in buttery puff pastry.

SCRAMBLED PA N C A K E , A K A K A I S E RS C H M A RRE N Serves 4 freeze cooked pancakes only Takes 10 mins Cost per serve 47p COOK’S TIP Measure your dry ingredients and pop them all together into an airtight container to take with you. Unopened UHT milk

can be kept at room temperature so is handy if you don’t have access to a fridge. Keep eggs and berries in a cool box.

200g self-raising flour 2 tsp baking powder 200ml milk 2 eggs 10g butter 3 tbsp maple syrup fresh berries and icing sugar (optional)

1 Whisk the flour and baking powder together to evenly combine. Make a well in the middle; pour in the milk, crack in the eggs and whisk until smooth.

Set aside for 2-3 mins until the batter has visibly thickened and bubbles appear.

2 Heat a large frying pan over a medium heat.

Add the butter, swirling to coat the base and sides.

Pour in half the batter to cover the base and cook, undisturbed, for 2-3 mins until golden, set on the bottom and a few bubbles start to appear on top.

Flip over and cook for 1 min, then chop with the spatula into bite-size chunks, creating a scrambled effect. Cook, tossing the pan, for another 2-3 mins until no raw batter remains. Repeat with the remaining batter.

3 Divide among plates, then drizzle with maple syrup. Scatter with fresh berries and dust with icing sugar, if you like, to serve.

Each serving contains Energy

Fat

Saturates

1244kJ 295kcal 15%

6g 9%

3g 11g 1.2g 14% 12% 20%

Sugars

Salt

of the reference intake. See page 9.

Carbohydrate 48g Protein 10g Fibre 2g High in vitamin B12; source of protein

C H E E S E B U RG E R PLAIT Serves 10 Takes 1 hr 20 mins plus cooling Cost per serve £1.23 COOK’S TIP Freeze at the end of step 3 for up to 3 months. Defrost overnight in the fridge before cooking as step 4.

Freeze the cooked plait whole or in slices. Keep leftovers in an airtight container in the fridge for up to 3 days.

1 tbsp vegetable oil 2 red onions, chopped

250g pack lean beef steak mince (5% fat) 350g pack Tesco Finest sausage meat 40g panko breadcrumbs 20g fresh flat-leaf parsley, finely chopped 150g gherkins, drained, patted dry and chopped 475g pack ready rolled puff pastry 4 mature cheese slices 1 egg, lightly beaten 1 tbsp sesame seeds 1 iceberg lettuce, shredded 3 vine tomatoes, sliced For the burger sauce 3 tbsp light mayonnaise 1 tbsp American mustard 2 tbsp tomato ketchup

1 Preheat the oven to gas 6, 200°C, fan 180°C; put a baking tray inside to heat up. Meanwhile, heat the oil in a saucepan over a medium heat. Add the onions, cover and gently fry for 10 mins, stirring occasionally, until softened. Cool for 5 mins.

2 Stir the cooked onions, mince, sausage meat, breadcrumbs, parsley and 100g gherkins together until evenly mixed.

3 Unroll the pastry on its paper and shape the meat filling down the middle, leaving a 4cm border at each end. Top with the cheese slices in a single layer. Cut diagonal strips down the length of both sides of the pastry, roughly 5cm apart. Fold the 2 ends over the filling, then plait alternate strips of pastry over the filling, overlapping and brushing with egg as you go. Trim and discard any excess.

4 Brush with the remaining egg, then sprinkle with sesame seeds. Transfer to the tray and bake for 25 mins, then reduce the oven to gas 5, 190°C, fan 170°C and cook for a further 25 mins until cooked through. Cool for 10 mins.

5 Meanwhile, mix together the burger sauce ingredients with the remaining 50g gherkins.

6 Slice the plait, drizzle with the burger sauce, and serve with the lettuce and tomatoes.

Each serving contains Energy

1520kJ 364kcal 18%

Saturates

Sugars

Salt

21g 9g 31% 43%

Fat

5g 5%

1.0g 17%

of the reference intake. See page 9.

Carbohydrate 27g Protein 15g Fibre 3g

74

WEEKEND

Cheeseburger plait 75

Text CRICKET2, your full name and postcode to 60110 by 11.59pm on 19.08.26 texts charged at your standard network rate Opens 00:00 8/7/26. Closes 11:59pm 19/8/26. UK 18+ only. 25 winners randomly drawn each win two tickets for one day of The Metro Bank Women’s Ashes Series 2027 and two tickets for one day of The Rothesay Men’s Ashes Series 2027; plus £250 total towards travel (paid via BACS). Dates & UK venues will be pre-selected, & communicated to winners as soon as reasonably possible. If a winner can’t attend the confirmed dates, there is no alternative prize. Excludes all other expenses. An email address will be required to receive ticket information. Tickets may need to be saved to a smartphone, or via a mobile app, to enter the venues. Tickets will be sent no later than 48 hours before the respective ticket date. 1 entry per person. Max 1 prize per household. Standard rate text charges apply. Texts may fall outside any text inclusive packages. Check with your network provider. Full terms and conditions at https://www.tesco.com/zones/ tesco-competitions. Promoter: Tesco Stores Ltd. Supplier: KP Snacks Limited. Administrator: Prizeology Limited.

Available in larger stores.

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WEEKEND

* 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

THE ‘THROW-TOGETHER’ BARBIE This simple chicken dish uses whole thighs for easy marinating, transportation and cooking.

If you prefer shawarma-style kebabs, you can thread them onto skewers – barbecue for 20-25 mins or until cooked through.

C H A RG RI L L E D CHICKEN WITH A M B A S AU C E Serves 4 freeze cooked chicken only Takes 40 mins plus at least 2 hrs marinating Cost per serve £3.53 GET AHEAD Pickle the onions in a sterilised jar* and store in the fridge for up to 2 weeks.

1 tbsp vegetable oil 1 garlic clove, crushed ½ tsp each ground turmeric, ground fenugreek, ground cumin and sumac

1 ripe mango, peeled, destoned and chopped 5 tbsp apple cider vinegar 100g 0% fat Greek-style yogurt 600g pack boneless, skinless chicken thigh fllets, fat trimmed 2 red onions, thinly sliced 4 Tesco Finest flame baked flatbreads 1 Little Gem, shredded ½ cucumber, deseeded and sliced 15g fresh coriander, chopped 80g pack pomegranate seeds

1 Heat the oil in a frying pan over a low heat. Add the garlic and spices and fry for 30 secs until fragrant. Add to a blender with the mango and 3 tbsp vinegar and blitz until smooth. Spoon 3 tbsp of the marinade into an airtight container, mix with the yogurt and chill in the fridge for up to 3 days.

2 Toss the remaining amba sauce through the chicken in a bowl, cover with clingflm and marinate in the fridge for at least 2 hrs or for up to 48 hrs.

3 Toss the onions through the remaining vinegar in a bowl and leave to pickle, stirring occasionally, for at least 1 hr until bright pink.

4 Heat the barbecue, or a griddle or frying pan until smoking hot. Cook the chicken for 8-10 mins on each side, basting with any leftover marinade halfway, until charred and cooked through. Cover with foil; rest for 5 mins, then cut into strips.

5 Heat the flatbreads on the barbecue or griddle for 30 secs on each side until warm. Pile on the lettuce, chicken, some pickled onion (to taste), cucumber, coriander and pomegranate seeds.

Drizzle with the reserved amba sauce to serve.

Each serving contains Energy

2807kJ 669kcal 33%

Fat

Saturates

Sugars

Salt

29g 6g 15g 1.0g 41% 28% 17% 16%

of the reference intake. See page 9.

Carbohydrate 59g Protein 40g Fibre 7g

Cocviepre re

77

78

THE CARVE-UP CAKE

Y U Z U D RI Z Z L E L OA F C A K E

Topped with a yuzu and cherry drizzle, this tangy loaf cake gets better with age.

Store in an airtight container for up to 1 week and carve off a slice whenever you get the urge.

Serves 10 freeze cooked cake only Takes 1 hr 20 mins plus cooling Cost per serve 72p 750ml bottle Tesco Finest yuzu & cherry blossom lemonade 200g salted butter, at room temperature, plus extra for greasing 285g granulated sugar 2 lemons, zested, 1 juiced 3 eggs, lightly beaten 220g self-raising flour 100g fresh cherries

1 Add the lemonade to a pan set over a high heat. Bring to the boil, then simmer for 8-10 mins until it has reduced to roughly 150ml liquid. Set aside to cool.

2 Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 900g loaf tin with butter and baking paper.

3 Using an electric whisk, beat the butter, 200g sugar and the lemon zest (saving some to garnish) together for 5 mins until pale and fluffy. Whisk in the eggs a third at a time, adding 1 tbsp flour each time until fully incorporated. Fold through the remaining flour and 50ml of the reduced lemonade.

4 Spoon the batter into the prepared tin, smooth with the

back of a spoon, then bake in the middle of the oven for 50-55 mins until golden, risen, and a skewer comes out cleanly when inserted into the middle of the cake.

5 Mix the remaining 100ml reduced lemonade, the lemon juice and the remaining 85g sugar together until combined.

6 Prick the freshly baked cake all over with a skewer, then spoon over the drizzle and remaining lemon zest. Cool fully in the tin.

Serve topped with cherries.

Each serving contains Energy

1692kJ 404kcal 20%

Fat

Saturates

Sugars

Salt

19g 12g 36g 0.6g 28% 58% 40% 10%

of the reference intake. See page 9.

Carbohydrate 52g Protein 5g Fibre 2g

WORDS ELLI DONAJGRODZKI RECIPES CATE WALTON PHOTOGRAPHY MAJA SMEND FOOD STYLING LUCY O’REILLY PROP STYLING LUIS PERAL

WEEKEND

Half Price

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Clubcard price valid 02/07/26 – 06/09/26 Clubcard/app required. While stock last. Available in the majority of stores.

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Jetting off soon?

Get all your essentials under one roof. You might even have a chance to win with easyJet holidays

WIN

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repping for your summer holiday should be fun, not stressful. So make Tesco your one-stop shop for everything you need for your break, from sun cream and a travel adaptor to that cool summer co-ord from F&F. You can also get foreign currency in store – and when you buy Tesco Travel Money this summer, you can enter a prize draw to be in with the chance of

winning one of three £4,000 easyJet holidays. Tesco will even throw in £500 spending money for the winners’ trips*.

Tesco Travel Money lets you click and collect over 50 different currencies, from Thai Baht to Polish Złoty. Collect your cash at any of over 600 Tesco stores, with free collection or delivery to your home for orders over £500**. And if you’re a

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Not sure how much you’ll spend? Opt for the Buy-Back Promise†, which locks in a buy-back rate that matches the one at which you originally bought your cash. That means you don’t lose out if you get home with leftover currency. All that’s left is the packing. Oh, and don’t forget your passport…

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School holiday

SAVIOURS Elli, our resident foodie and mum of two, shares her secrets to smashing the six-week break

T

erm time is ending and We’re all going on a summer holiday… Well, your kids will be.

But instead of a week or two (off school), they’ll be home for at least six weeks. And let’s face it, there’s no guarantee the sun will be shining brightly. It’s also unlikely you’ll have all that time

off with them. Even if you did, keeping them entertained and fed for a month-and-a-half can still be a struggle, not to mention a stretch for your budget. So we’ve turned to mum-of-two Elli Donajgrodzki for her tips on keeping kids fed and happy during the summer holidays.

MEET THE EXPERT ELLI DONAJGRODZKI (@ellidjfood) Tesco magazine’s Head of food. With more than 14 years’ experience as a food editor and recipe developer, plus two boys aged five and three, she’s got plenty of sanity-saving tips and tricks for feeding kids.

TURN THE BIG SHOP INTO A GAME

‘Try a jacket potato station. Serve toppings in bowls so everyone can load up their own spud’ 82

‘Parenting often feels like a juggle at the best of times, but things really intensify during a six-week school holiday. Whether it’s making sure I have all the ingredients for their packed lunches for holiday clubs, or knowing the fridge is stocked with snacks, it’s all about being prepared.

Make a shopping list and be strict about sticking to it.

Break it into sections and turn it into a scavenger hunt for your kids to fnd things on the list. You could also let them choose one healthy snack they fnd themselves.’

WELLBEING

‘Stew stone fruits into a compote to top porridge or dollop on toast. Simmer with a splash of water until soft and jammy.

Sweeten to taste if you like’

SAVE WHERE YOU CAN ‘The holidays can often feel a lot more expensive, even if you’re not actually spending more. I think it’s because the kids are at home and there’s so much more time to fll! It feels like my children just snack all the time because they’re less occupied by activities and friends. So I look for cheaper snacks: we always have a huge fruit bowl flled with apples, bananas,

You don’t always need to keep meals exciting ‘A lot of kids thrive on routine, so don’t stress yourself out trying to make something different every day. If I can fnd something my kids will happily eat with no complaints, then I don’t worry too much about repeating it. I might look to vary the veg on the side but, if they’re happy, full and eating something balanced and healthy, I see that as a win!

‘For breakfast, we usually have three or four different cereals and fruits on rotation so they can make their own pickand-mix bowls – that keeps things interesting for them and helps them feel in control.’

easy peelers, plums and pears, which they can help themselves to, plus plain breadsticks, rice cakes, fruit loaves and freeze-dried fruit, along with mini cheeses and plain yogurts in the fridge.

They demolish punnets of berries at an alarming rate so I try to position these as a treat. Having affordable and healthy options to hand helps to keep costs down (and the moaning at bay!).’

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WELLBEING

Cook once, eat twice (or three times…)

‘I like to try and make our weekend meals go further, saving me time during the working week. We usually have a Sunday roast with roast potatoes, cauliflower and broccoli cheese, buttery carrots, Yorkshire puds, greens, and, of course, gravy (which my three-yearold would drink from the jug if he could). Once we’ve eaten, I shred the leftover meat, and use the carcass and bones to make stock. The leftovers can be stretched out into two more meals – like a noodle soup made with the stock, and some sort of pasta bake or risotto.

‘I also make a weekly ragu in the slow-cooker to go with spaghetti or rice, often using turkey mince because it’s mild in flavour and low in saturated fat.’

Vegmaxxing alert! ‘Use a food processor to finely chop veg before adding to sauces and stews, with beans and pulses.

It tastes great… and the veg is less identifiable!’

MAKE THE 5-A-DAY FUN

SMOOTHIE

‘Up their 5-a-day by making smoothies.

My youngest collects the fruit and my eldest chops, then we put everything in the blender with milk and frozen berries.

They love pushing the button to make it whizz!’ Fruit smoothies can be high in sugar, so don’t have more than one a day, and enjoy them as part of a meal.

Elli’s top 5 holiday fridge must-haves

1 2

3 4 5

1. Yogurts 2. Fresh berries 3. Cooked meat (I like roast chicken or turkey)

4. Cucumber (aka most kids’ favourite vegetable) 5. Mini cheeses

Get your kids involved ‘During the holidays, I like to fnd time for us to bake together when I can. My kids enjoy making cupcakes and there’s a great recipe at tes.co/berry-cupcakes. We swap the icing for a simple mix of icing sugar and lemon juice, and they love adding sprinkles at the end.’

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WELLBEING

PREPARE FOR THE ‘H-ANGER’ TANTRUMS

TLT wraps

DON’T BE HARD ON YOURSELF ‘Honestly, I do think it’s harder to manage your children’s nutrition during the holidays.

In childcare or at school, their meals are controlled and snacks limited. But at home, my kids would graze all day if they could – and they know where the snacks are! Just make sure you have a good balance of foods available and, most importantly, give yourself a break.

If they are eating a mostly balanced diet, with protein, carbs, fruit and veg each meal, you’re doing just fne.’

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Berr y cheesecake wraps

RAINBOW WRAP PICKY PLATES ‘This selection of sweet and savoury pinwheel wraps, featuring protein and fruit and veg, is an easy midweek meal to get kids excited about their 5-a-day. Serving sweet and savoury elements together, rather than having to “get through” the savoury to be “rewarded” with a sweet treat, can be beneficial for children as they’re less likely to view food in a hierarchy.’

TLT WRAPS Spread reduced-fat soft cheese over wholemeal wraps, then top with torn roasted turkey breast, shredded lettuce and very thinly sliced tomato and cucumber. Roll into wraps, then slice into pinwheels with a sharp knife.

BERRY CHEESECAKE WRAPS Spread soft cheese over wholemeal wraps, then top with mashed raspberries and blackberries. Scatter over thinly sliced strawberries. Roll

up into a wrap then slice into pinwheels with a sharp knife.

THREE MORE IDEAS… 1. Fruit & veg kebabs Thread melon, pineapple, halved grapes and kiwi onto lollipop sticks. Or go savoury with sweet peppers, cucumber and halved cherry tomatoes.

2. Mini breadsticks are a great alternative to crisps.

3. Make yogurt pots by decanting Greek yogurt into bowls and topping with chopped fresh berries.

INTERVIEW GEORGINA CROTHERS PHOTOGRAPHY TOBY SCOTT, MAJA SMEND FOOD STYLING TROY WILLIS PROP STYLING JENNY IGGLEDEN, MORAG FARQUHAR

‘It’s taken me a while to learn, but I now know the importance of having food ready before the “h-anger” (hunger and anger) really hits. I’ll often give them things like rice cakes with houmous and a bit of cheese to tide them over – but it can be a battle to stop them snacking so much that they’re full before lunch or dinner.’

Children aged 17 and under can go free to more than 50 top London shows when accompanied by an adult paying full price. Plus, up to two additional children can attend for half price.

From West End musicals to family favourites, there’s something for everyone to enjoy in Official London Theatre’s Kids Week – the perfect chance to make memories together this summer.

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EVERYDAY

5 £25 FOR

Let the kids be in charge of dinner planning with these budget-friendly family faves

Tried it, liked it Megan and Gareth live in Cornwall with their two children: 10-yearold Joseph and Rosie, six. They’re always looking for kid-approved recipes that encourage the children to try different foods.

‘Everyone enjoying the same meal together is a win!’ says Megan.

‘Getting involved in the cooking made my kids more willing to try different flavours’ GET INVOLVED Want to test one of our family dinner meal plans for four? Email tesco.mag@cedarcom.co.uk for your chance to get involved.

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SW E E T C O RN M AC & CHEESE Serves 4 freeze mac & cheese only Takes 40 mins 250g macaroni 1 tbsp vegetable or rapeseed oil 1 onion, finely chopped 2 tbsp plain flour 450ml milk 125g mature Cheddar, grated 325g tin sweetcorn, drained 220g pack green beans

CHICKEN NOODLE SOUP Serves 4 Takes 35 mins 2 tsp vegetable or rapeseed oil 1 onion, finely sliced 2 garlic cloves, finely sliced 1 reduced-salt chicken stock cube, crumbled 2 x 100g packs chicken flavour instant noodles 600g chicken drumstick fillets 4 celery sticks, finely sliced 1 large carrot, peeled and sliced

‘I loved the chicken noodle soup!’ says Joseph 90

1 Heat the oil in a saucepan over a medium heat. Add the onion and cook for 5 mins until slightly softened. Add the garlic and cook for 2 mins.

2 Put the crumbled stock cube and the contents of the flavour sachets from the noodles into a heatproof jug and whisk in 200ml boiling water to dissolve. Tip into the pan with the onion and top up with 1ltr boiling water.

3 Add the chicken fillets, celery and carrot; bring to the boil, then reduce the heat and cook gently for 20 mins until cooked through.

Transfer the chicken to a plate and shred with two forks.

4 Bring the broth back to the boil, add the noodles and cook for 3-4 mins until just cooked; skim any scum from the surface.

Remove from the heat, return the chicken to the pan, then divide among bowls, season with ground black pepper to serve.

Each serving contains Energy

2107kJ 503kcal 25%

Saturates

Sugars

Salt

22g 3g 31% 17%

Fat

7g 8%

1.4g 23%

of the reference intake. See page 9.

Carbohydrate 40g Protein 33g Fibre 7g

‘Pasta is my favourite.

I want to eat it every day,’ says Rosie

1 Preheat the oven to gas 6, 200°C, fan 180°C. Cook the macaroni in a saucepan of boiling water for 7-8 mins until just cooked but still firm (it will continue to cook as it bakes).

Drain well.

2 While the pasta is cooking, heat the oil in a saucepan over a medium heat and cook the onion for 7-8 mins until slightly softened. Add in the flour, then stir in the milk, a little at a time.

Bring to a simmer, stirring, and bubble gently for 2-3 mins until thickened. Take off the heat and add in three-quarters of the cheese; season.

3 Stir the cooked macaroni and sweetcorn into the cheese sauce, then scrape into a 1.5ltr ovenproof dish. Sprinkle over the remaining cheese and bake for 15-20 mins until piping hot.

4 Meanwhile, boil the green beans for 5-6 mins until tender.

Serve the macaroni cheese with green beans on the side.

Each serving contains Energy

2366kJ 563kcal 28%

Fat

Saturates

Sugars

Salt

19g 9g 15g 0.7g 27% 44% 16% 12%

of the reference intake. See page 9.

Carbohydrate 69g Protein 24g Fibre 8g

EVERYDAY EVERYDAY

‘Making faces on the pizza was so much fun!’ say Joseph and Rosie S M I L E Y FAC E PIZZAS Serves 4 Takes 50 mins plus rising 500g pack Tesco Finest pizza base mix ½ x 400g tin chopped tomatoes plain flour, for dusting and rolling out 300g pack baby plum tomatoes, 4 reserved, remainder quartered 210g ball mozzarella, drained and torn ½ yellow pepper, deseeded and sliced 1 tsp vegetable or rapeseed oil, plus extra for brushing 1 Little Gem, leaves separated ½ lemon, juiced

1 Make up the pizza base mix to pack instructions. Cover and leave to rise in a warm place for 40 mins or until doubled in size.

2 Meanwhile, tip the tinned tomatoes into a pan with a little seasoning and bubble over a medium heat for 5 mins. Mash with a fork and set aside.

3 Preheat the oven to gas 9, 240°C, fan 220°C. Divide the dough into 4 equal pieces, then stretch and roll out each piece

on a floured surface to a rough 20cm circle. Transfer the dough circles to sheets of baking paper.

4 Divide the tomato sauce between the pizza bases, leaving a 1cm border. Cut the reserved tomatoes in half. Top the pizzas with the torn mozzarella, then arrange the tomato halves and peppers on top to look like faces. Brush the dough borders lightly with the extra oil.

5 Slide the pizzas on their

paper onto baking trays and bake, in batches if needed, for 15-20 mins until the pizza crust is set. Meanwhile, toss the lettuce and quartered tomatoes with the lemon juice and 1 tsp oil. Serve the salad alongside the pizzas.

Each serving contains Energy

2957kJ 700kcal 35%

Fat

Saturates

Sugars

Salt

10g 4g 14g 2.7g 15% 22% 16% 45%

of the reference intake. See page 9.

Carbohydrate 121g Protein 27g Fibre 7g

91

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EVERYDAY

FISH FINGER SUBS Serves 4 Takes 45 mins 2 large baking potatoes, scrubbed and cut into wedges 2 tsp vegetable or rapeseed oil 250g pack frozen fish fingers 4 white sub rolls, halved lengthways 1 Little Gem, shredded 2 celery stalks, finely sliced ½ lemon, juiced 4 tbsp tartare sauce

1 Preheat the oven to gas 7, 220°C, fan 200°C. Toss the potatoes with the oil, then spread out on a baking tray and bake for 25 mins until just tender and starting to go golden.

2 Turn the potato wedges, add the fish fingers to the tray, return to the oven and continue to bake for 10-12 mins until everything is cooked through and the potato wedges are golden brown.

3 Remove the potato wedges and fish fingers from the oven and leave to rest for 2 mins.

Meanwhile, warm the sub rolls in the oven.

4 Toss the shredded lettuce and sliced celery with the lemon juice. To assemble, spread the cut sides of the sub rolls with tartare sauce. Divide the fish fingers, lettuce and celery between the base of the rolls and sandwich with the roll tops.

‘These were yummy. I liked the long rolls,’ says Rosie

Each serving contains Energy

2470kJ 587kcal 29%

Fat

Saturates

Sugars

Salt

17g 3g 10g 1.3g 25% 14% 12% 21%

of the reference intake. See page 9.

Carbohydrate 84g Protein 20g Fibre 8g Source of vitamin B6; source of folate

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EVERYDAY

P O RK M E AT B A L L S I N T O M AT O S AU C E Serves 4 freeze meatballs and sauce only Takes 25 mins 1 tbsp vegetable or rapeseed oil 12 pork meatballs 1 onion, finely chopped ½ yellow pepper, deseeded and chopped 3 garlic cloves, crushed 1½ x 400g tins chopped tomatoes 275g long grain rice 1 head of broccoli, broken into small florets

1 Heat the oil in a deep, lidded frying pan and cook the meatballs for 8-10 mins until browned all over. Transfer to a plate.

2 Add the onion to the pan and cook over a medium heat for 7-8 mins until softened. Add the pepper and garlic and cook for 2 mins. Stir in the chopped tomatoes, season, and bubble for 8-10 mins until slightly reduced.

3 Return the meatballs to the pan, along with any juices, cover and cook on a low-medium heat for 10 mins until cooked through.

4 Meanwhile, cook the rice according to pack instructions.

Remove the lid, fluff the rice with a fork and allow to steam-dry, uncovered, for 5 mins. Steam or boil the broccoli in a separate pan until tender. Serve the meatballs and sauce with the rice and broccoli.

+ FROM YOUR STORECUPBOARD vegetable or rapeseed oil, reduced-salt chicken stock cube, plain flour

Each serving contains Energy

2228kJ 530kcal 27%

Fat

Saturates

Sugars

Salt

18g 5g 12g 0.6g 25% 26% 13% 10%

of the reference intake. See page 9.

Carbohydrate 63g Protein 26g Fibre 7g 2 of your 5-a-day; source of vitamin C

‘The meatballs were really tasty but we wanted it with pasta instead of rice,’ say Joseph and Rosie 94

1 lemon 3 brown onions 1 large garlic bulb 300g pack baby plum tomatoes 1 twin pack Little Gem 1 yellow pepper 220g pack green beans 1 pack celery 2 large baking potatoes 375g head of broccoli 1 large carrot 210g pack Creamfields mozzarella 568ml carton semi-skimmed milk 400g pack Creamfields mature Cheddar 336g pack British pork meatballs 600g pack British chicken drumstick fillets 175g jar tartare sauce 2 x 400g tins Grower’s Harvest chopped tomatoes 325g tin sweetcorn in water 500g pack macaroni 500g pack Tesco Finest pizza base mix 4-pack white sub rolls 1kg Grower’s Harvest long-grain rice 2 x 100g packs Hearty Food Co. chicken flavour instant noodles 250g pack Hearty Food Co. frozen fish fingers

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

RECIPES EMMA FRANKLIN PHOTOGRAPHY TOBY SCOTT FOOD STYLING KATY GREENWOOD PROP STYLING MAX ROBINSON

SHOPPING LIST

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

USE IT UP WWith a heady, floral

cutting through fatty dishes. It has a fruitier flavour sscent, this heatprofile compared to loving herb can be Speedy ideas for found growing across white wine vinegar, using up leftover making it a welcome the Mediterranean. ingredients from addition to salad recipes in this issue Grind dried dressings. When rosemary finely caramelising onions, before stirring add a few through softened RED CHILLIES, p62 tablespoons at the Chillies can vary a lot butter with grated point they are garlic. Use this to in their spice level, becoming dark and smear over a whole delivering anything sticking to the base from a gentle heat to chicken before of the pan; it will fierce fire. These red roasting, or spread help to cut through chillies sit somewhere onto fresh bread. the sweetness. in the middle with a mild heat that can PANKO BREADCRUMBS, p74 be dialled down by These Japanese BRIOCHE, p98 removing the seeds. breadcrumbs absorb Brioche is made by Dice and mix through less oil than regular enriching the dough sausage meat before breadcrumbs when with butter as well as wrapping in pastry fried, so make an eggs for a luxurious and baking for a spicy excellent crust for loaf. Soak slices in take on sausage rolls. breaded chicken or beaten egg and a little fish. Dip your choice milk before frying in of protein in flour, RICOTTA, p61 then in beaten egg, A mild, delicate then coat in panko cheese with a soft breadcrumbs. texture, ricotta can be used in sweet and Fry until golden and cooked savoury dishes. Add through. a dollop to a spicy tomato pasta sauce to balance out the RED WINE VINEGAR, heat, or mix with p46 honey and use as a The acidity in sweet topping for red wine vinegar pancakes or waffles. makes it perfect for

96

butter until golden, for a weekend breakfast treat.

RASPBERRY CONSERVE, p52

Raspberry conserve is a favourite on toast, and in a cake or biscuit filling. For something different, turn it into a glaze by simmering with hot sauce and red wine vinegar before brushing over cooked chicken wings for a swicy hit.

WORDS IMOGEN HOPE PHOTOGRAPHY TOBY SCOTT, GETTY IMAGES FOOD STYLING LUCY O’REILLY PROP STYLING MORAG FARQUHAR

DRIED ROSEMARY, p20

KNOW-HOW

FRIDGE-RAID FEASTS Spanish-style tortilla makes an easy weeknight supper, while any leftovers can be enjoyed for lunch the next day

How to…

TRANSPORT FOOD IN HOT WEATHER BE PREPARED Invest in an insulated bag. Whether you’re heading out for a picnic or just bringing your shopping home, packing chilled and frozen items together in an insulated bag will help them stay cooler for longer.

FREEZER FRIEND For long car journeys in warm weather, freeze a couple of half-full plastic water bottles. Pack into an insulated bag along with your food and they’ll help to keep the temperature down. Plus, as they begin to melt you’ll have chilled water to drink too.

THE TWO-HOUR RULE Perishable food should not be kept at room temperature for more than two hours. Try to plan picnics so the fresh food can be eaten as soon as you arrive, leaving shelf-stable food for snacking later on.

1

Most recipes call for slowcooked onions – red, white or shallots work well. You could also use leeks or spring onions for some extra greenery. Fry until very soft and sticky.

2

For the potatoes, use leftover boiled or roast potatoes stirred through the onion mix.

Frozen chips or hash browns also work; cook for half their recommended cooking time before adding to the frying pan.

3

Add 6-8 beaten eggs and allow to set on the bottom. Sprinkle over any extras; a handful of leafy greens like spinach or a little soft cheese works well. Pop under a hot grill for a couple of mins until it is cooked through.

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

97

WEEKEND

Treat week the

Level up snack time with this twist on a takeaway favourite

B RI O C H E P R AW N T OA S T

Finely shred the greens of 6 spring onions and put them in iced water. Finely chop 1 peeled garlic clove and a 3cm piece peeled fresh ginger; add to a food processor with the spring onion whites. Add 2 x 165g packs raw peeled king prawns, 1 tsp reduced-salt soy sauce, ½ tsp sesame oil and 1 egg white; blitz until well combined. Spread the mix over 6 slices sliced brioche loaf. Put 50g sesame seeds in a shallow bowl; dip the prawncovered side of each slice in the seeds. Heat 2 tbsp vegetable oil in a frying pan over a medium heat and cook the brioche, prawn-side down, for 3 mins until golden; fip and cook for a further 30 secs. Work in batches but be careful as the brioche can burn quickly. Drain on kitchen paper; cut in half and garnish with the drained spring onion greens. Mix 2 tbsp light mayonnaise with 1 tbsp sweet chilli sauce to serve alongside.

Each serving contains Energy

1161kJ 278kcal 14%

Saturates

Sugars

Salt

15g 2g 22% 10%

Fat

7g 7%

1.1g 19%

of the reference intake. See page 9.

Carbohydrate 21g Protein 13g Fibre 1g Source of protein; source of vitamin E

98

RECIPE MADDIE RIX PHOTOGRAPHY JAMIE ORLANDO SMITH FOOD STYLING TROY WILLIS PROP STYLING MORAG FARQUHAR

Serves 6 Takes 20 mins Cost per serve £1.56

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