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EDITORIAL
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ART
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CEDAR COMMUNICATIONS
CEO Jessica Haigh
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director Georgina Williams
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TESCO
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TESCO RETAIL MEDIA
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Tesco executive chef, product development, on food trends, p11
Tesco warehouse operative, on getting involved with Pride, p54
Food writer and barbecue expert, shares some of her signature dishes, p42
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We’re loving…
...the punch of herby flavour that a bottle of Tesco Finest Salsa Verde Pasta Dressing 235ml, £2.50 (£1.06/100ml), gives to pasta. That’s dinner made super-easy!
If ever an excuse were needed to enjoy a summer social, it’s here. Get your game on with low-prep snacks to enjoy while watching the footie, p32. (Spicy chicken wings and ice-cold beers - we’re in!) Embrace the American barbecue trend for Father’s Day with the best sticky ribs, beans and cornbread combo, p42. We’ve got portable food prep to keep the cost of day trips down, p56. And if you’re intrigued by those fancy new bakeries that have crazy queues, save time and money with our bougie bakes, p68. Summer’s never looked sweeter.
This
19 Cook once, eat twice
75 5 for £25
88 Healthy breakfasts
WEEKEND 16 The Tesco Kitchen 23 Field to fork 32 The warm-up party 40 Drinks matches 42 American-style barbecue recipes
49 New twist with berries
56 Day tripping
68 Bougie bakes
98 Treat of the week
31 Try the trend: Halloumi schnitzel
95 Too good to waste
11 What’s in store
92 Behind the brand: Jump Ship Brewing
HEALTH & WELLBEING
52 Tesco and a year of Pride
64 Accessible recipes
67 How I cook: Claire Sisk
85 Good for you cabbage
COVER RECIPE Roasted strawberry Eton mess dip, p50
RECIPE Elli Donajgrodzki
PHOTOGRAPHY Toby Scott
FOOD STYLING Mima Sinclair
PROP STYLING Jenny Iggleden
Tesco magazine is published 11 times a year for Tesco by Cedar Communications Ltd. ISSN 2634-0720. All magazine enquiries should be addressed to Cedar Communications Ltd. Cedar believes in the highest standards in journalistic integrity. Please email karen.huxley@ 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.
Add some new treats into your basket with these portable ideas
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
*ACTIMEL CONTAINS VITAMINS D AND B6 WHICH HELP SUPPORT THE NORMAL FUNCTION OF THE IMMUNE SYSTEM. ENJOY AS PART OF A BALANCED DIET AND HEALTHY LIFESTYLE.
Italian Extra Virgin Olive Oil 500ml, £7 (£1.40/100ml)
‘If there’s one item worth investing in, it’s a good olive oil. This one is sourced entirely from Italian olives grown in traditional groves, which are cold-pressed to preserve quality and taste. Putting the oil in a tin rather than a plastic bottle not only looks great, but also keeps out light, which, over time, can spoil the oil. Use it to drizzle over tomatobased pastas – perfect for alfresco lunches.’
These pages are full of exciting new items. Look out for the ‘New’ logos on packaging in store to discover more additions.
Tequila isn’t just for shots – it’s actually a versatile ingredient in Mexican-style cooking. These tangy Tesco Finest Tequila Pickled Onions 340g, £2 (59p/100g), are inspired by the clever flavour combos in modern taquerías.
CELEBRATE GOOD TIMES
Here’s a brilliant dessert with summer written all over it. Simply defrost and enjoy for the perfect finale. Tesco Finest Raspberry & Limoncello Roulade 610g , £9 (£1.48/100g)
Whether Dad wants to put those new barbecue tongs you got him for Father’s Day to the test, or you want to make the most of blue skies, one thing’s for sure: bacon with your burger is always a good idea. Tesco Finest Dry Aged Aberdeen Angus Beef Burgers 340g, £5.50 (£1.62/100g); Tesco Finest Signature Cure Smokehouse Streaky Bacon 200g, £4 (£2/100g)
Match-day barbecue, anyone? Stock up and feed your squad!
Want crowd-pleasing picky food that’s a bit more exciting than your average barbecue banger? Give these Tesco Fire Pit Pork, Mozzarella & Tomato Kofta Kebabs 320g , £4 (£1.25/100g), a go – ideal finger food for summer socials.
Complete a fitting game-day feast with US-inspired sub rolls sprinkled with ‘everything bagel’style seasoning.
4 Everything Sub Rolls, £2 (50p each)
Fancy a bougie brunch? This brioche loaf is ready-sliced so perfect for making French toast – visit tes.co/frenchtoast to find a classic recipe. Tesco Finest French Toast Brioche Loaf 450g, £3 (67p/100g)
Pair your homemade brekkie with an on-trend iced coffee, using Tesco Finest Cold Brew Coffee Sweetened Concentrate 500ml, £4.50 (90p/100ml)
MEET YOUR MATCH
Get into the footie spirit and invite friends round to bake and decorate these adorable shortbread shirts before kick off. Not just for kids! Shortbread Football Shirt Kit 380g, £3 (79p/100g)
From the nicely spicy Korean Crispy Chicken
Burger and Harissa Halloumi Flatbread to the dreamy Coconut & Pineapple Iced Matcha, this season’s specials are packed with sunshine favours. You’ll find them on the menu alongside all your favourites, including our classic all-day breakfast.
Scan the code below to find your nearest Tesco Café.
GIVE ME MORE! Scan the QR code to find your nearest Tesco Café.
Head to YouTube to see TV legend Monica Galetti show Greg and Seema how to make pani popo, a Samoan dessert and the perfect summer sharer
WATCH THE SHOW
Scan the QR code to watch Monica’s Tesco Kitchen episode on YouTube and find out how to cook pani popo.
Trust us when we say you need Monica Galetti’s fuffy coconut buns in your life. Pani popo – a traditional Samoan dish – is the ultimate comfort food and will earn you serious brownie points at a potluck party or barbecue.
For Monica, who was born in Samoa but raised in New Zealand, where she trained as a chef before coming to the UK, this dish is rooted in childhood nostalgia. She explains that people bring this sharing dessert to celebrations such as weddings and Samoan Sunday feasts to be enjoyed after church. ‘My earliest memories of eating these buns are sitting in the back of a ute with my cousins, and trays of them being brought out for the kids to tuck into,’ she remembers. ‘They were such joyous, fun times as a family.’
A tropical bun-anza
This is a surprisingly easy recipe to make, and is perfect for big, relaxed gatherings in the sunshine. The superspringy dough needs minimal kneading, and Monica serves it with a three-ingredient mango coconut ice cream, which takes just minutes to make in a blender.
Sundays in Samoa
‘There’s nothing fancy about Samoan cooking,’ says Monica about the food of her birthplace. ‘It’s all about hearty, one-pot cooking.’ And this is exactly that. The buns are baked in a big tray and served with a coconut sauce. You tear them off and use them to mop up the cream. Delish!
Double prove
Monica works in the butter by hand to bring the dough together. It proves for about an hour until doubled in size, before being shaped and rolled into buns (tune into episode 7 for her method). The buns prove for another 40 mins to an hour until they’ve doubled again.
Tesco Kitchen host Greg James Radio 1 DJ and food lover, Greg hosts our new flagship YouTube series.
Kitchen host and chef Seema Pankhania Chef and recipe developer Seema hosts as our resident expert.
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.
Cooking chicken in a loaf tin makes it extra tender and packed with flavour. Give it a go with these clever double-duty recipes
Dinner
tonight...
...lunch tomorrow
LOAF-TIN
CHICKEN KEBABS
Serves 4 freeze cooked chicken and roasted veg only
Takes 1 hr 10 mins
Cost per serve £2.71
2 tsp garlic paste
200g Greek-style yogurt
1 tbsp mild tandoori
curry powder
1 lemon, zested and sliced into wedges
1 tbsp olive oil, plus extra for greasing
1kg chicken thigh fillets
½ red pepper, deseeded and sliced
½ onion, sliced
4 Tesco Finest flame-baked flatbreads
140g pot pickled pink slaw
For the mango yogurt
125g Greek-style yogurt
2 tbsp mango chutney
1 tsp garlic paste
10g fresh coriander, chopped, plus extra
1 Preheat the oven to gas 6, 200°C, fan 180°C. Mix the garlic paste, yogurt, curry powder, zest and oil in a bowl; season. Add the chicken and stir.
2 Lightly grease a large loaf tin (at least 900g) and place on a baking tray. Layer up the chicken, pepper and onion. Press down to compact, then bake for 50 mins-1 hr, turning over the chicken at the top halfway through, until the chicken is cooked through (timings will depend on the thickness of the thighs). Remove from the oven and rest for 5 mins. Strain the cooking juices into a bowl, then transfer the chicken to a board. Slice and set aside around 450g, covered, in the fridge for up to 2 days for the Fattoush (right).
3 Meanwhile, mix together the mango yogurt ingredients; season. Warm the fatbreads according to the pack instructions.
4 Spread each fatbread with yogurt, then pile on the chicken. Top with slaw and dress with a little of the cooking juices (discard the rest). Sprinkle with extra coriander and serve with lemon wedges.
Each serving contains
CHICKEN & CHICKPEA
FATTOUSH
Serves 4
Takes 20 mins
Cost per serve £2.45
1 tbsp olive oil 10g butter
2 white pitta breads, cut into small pieces
2 tsp sumac
2 tbsp extra-virgin olive oil
1 lemon, juiced
½ red pepper, chopped
½ red onion, very thinly sliced
1 Little Gem, trimmed and shredded 70g radishes, trimmed and finely sliced 570g jar queen chickpeas (we used Bold Bean Co, or use a 400g tin chickpeas), drained 2 tomatoes on the vine, chopped 5g each fresh mint leaves and fresh flat-leaf parsley, finely chopped leftover cooked chicken and veg (left), sliced
1 Heat the oil in a frying pan over a medium heat, then add the butter to melt. Tip in the pitta pieces and fry, stirring regularly, for 6-8 mins until golden and crunchy. Sprinkle over 1 tsp sumac and a pinch of salt; set aside.
2 In a mixing bowl, stir the extra-virgin oil with the lemon juice; season. Add the pepper, onion, lettuce, radishes, chickpeas, tomatoes, herbs and leftover chicken mixture. Mix well to distribute the dressing, then lightly mix in the pitta and sprinkle with the remaining sumac.
Each serving contains
Zespri™ kiwifruit* is packed with natural nutrients that help you feel full of energy throughout the day. They are also so sweet and juicy, making them the perfect healthy snack.
*Zespri™ SunGold™ kiwifruit is high in vitamin C (152mg per 100g) and folate (82Mg per 100g) and is a source OF fibre (2g per 100kcal).
Zespri™ Green kiwifruit is high in vitamin C (88mg per 100g), folate (73Mg per 100g) and fibre (4.3g per 100kcal).
We’re on red alert to snap up these seasonal summer favourites
MACERATED RASPBERRY & BURRATA SALAD
Serves 4 as a side
Takes 10 mins plus at least 30 mins macerating
Cost per serve £2.43
Put 200g raspberries in a bowl with 1 tbsp extra-virgin olive oil and 1 tbsp balsamic vinegar; season. Mix and set aside to macerate for 30 mins-1 hr. Toss 60g pack wild rocket through the marinated raspberries until well coated.
Arrange on a platter and top with another 100g raspberries and 30g finely chopped shelled pistachios. Tear over a 250g pack drained Tesco Finest Italian burrata and 1 tbsp extra-virgin olive oil. Serve with crusty bread, if you like.
Each serving contains
TOTTENHAM CAKE
Serves 12 freeze uniced sponge only
Takes 1 hr plus cooling
Cost per serve 54p
225g butter, softened and cubed, plus extra for greasing
225g golden caster sugar
4 eggs
1 tsp vanilla extract
225g self-raising flour, sifted
1 tsp baking powder
150g pack raspberries
¼ lemon, juiced
200g icing sugar, sifted
10g desiccated coconut
1 Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 32 x 22cm cake tin.
2 Using an electric hand whisk, beat the butter and sugar together for 4 mins or until pale and fluffy. Add the eggs, one at a time, mixing well between each addition, then add the vanilla extract. Mix the flour, baking powder and a pinch of salt in a separate bowl, then fold into the wet ingredients, a third at a time, taking care not to overmix.
3 Spoon the batter into the prepared cake tin and spread out into the corners. Bake for 20-25 mins until a skewer comes out clean. Allow the cake to cool for a couple of mins in the tin, then turn out onto a wire rack and allow to cool completely.
4 For the icing, put 100g raspberries in a saucepan with the lemon juice; cook over a low-medium heat for 4-5 mins until broken down and bubbling. Press through a fine sieve into a bowl; discard the seeds. Whisk the raspberry juice through the icing sugar to make a thick icing. Pour over the cake, keeping the edges as clean as possible, then decorate with the coconut and remaining raspberries. Set aside for 15 mins to allow the icing to set, then slice to serve. Store in an airtight container in the fridge for up to 3 days.
Each serving contains
ROAST HAKE WITH BUTTER BEANS & TOMATOES
Serves 4
Takes 55 mins
Cost per serve £4.23
1 red onion, chopped
3 garlic cloves, chopped
50g tin Tesco Finest Cantabrian anchovies
800g tomatoes on the vine, quartered
20g fresh basil, leaves picked and chopped
15g fresh chives, fnely chopped
570g jar queen butter beans (we used Bold Bean Co, or you can use 400g tin butter beans)
2 x 240g packs Cape hake fllets crusty bread (optional)
1 Preheat the oven to gas 4, 180°C, fan 160°C. Add the onion, garlic, anchovies and 1 tbsp oil from the anchovy tin to a roasting tin. Stir, then top with the tomatoes. Season with black pepper and roast for 25 mins.
2 Push the tomatoes to one side of the tin, then add most of the herbs along with the butter beans and their liquid on top of the onions.
(Season with a pinch of salt if using tinned butter beans.) Stir, then
rearrange the tomatoes on top and roast for a further 10 mins.
3 Nestle the hake among the tomatoes. Season with a pinch of salt and roast for 12 mins until the fsh is cooked through. Sprinkle over the remaining herbs and serve with crusty bread, if you like.
Each serving contains
ROASTED TOMATO & GOCHUJANG RIGATONI
Serves 2
Takes 35 mins Cost per serve £1.45
Preheat the oven to gas 4, 180°C, fan 160°C. In a roasting tin, use your hands to coat a 500g pack halved tomatoes on the vine, 100g whole baby plum tomatoes and 3 unpeeled garlic cloves with ½ tbsp olive oil and 2 tbsp gochujang paste. Season with 1 tsp caster sugar and roast for 30 mins until the tomatoes are saucy and jammy. Remove the garlic cloves and
squeeze the flesh from the skins, mash with a fork, then return to the tin. Meanwhile, cook 150g rigatoni to pack instructions. Drain and stir through the tomatoes in the roasting tin. Divide between bowls and top with 5g fresh basil leaves. Scatter over 10g grated pecorino*, if you like Each serving contains
of the reference intake. See page 9. Carbohydrate 72g Protein 13g Fibre 8g 1 of your 5-a-day; source of fibre
Forget chicken, this year it’s all about halloumi schnitzel. Salty, crunchy, golden… We’re sold!
Halve a halloumi block through the middle for 2 thinner pieces (you need 1 per person). Soak in boiling water for 10-15 mins until pliable. Pat dry, then roll out between 2 sheets of baking paper to a thinner, even rectangle. Dust with four, dip in beaten egg, then coat in seasoned panko breadcrumbs. Fry in oil until golden and crispy. Serve with slaw and lemon wedges
Rumour has it there’s a big sporting event starting this month… Whether you’ll be celebrating in the garden or glued to the TV inside, we have the snacks sorted
The bunting is up, the drinks are on ice and Three Lions is back on the radio. But are your snacks match fit? Whatever time of day you’re celebrating, follow our recipes to put on a winning spread – and pray for victory in those penalty shoot-outs.
Sticky, salty, tangy and spicy, these Vietnamese-inspired wings make a great pre-match bite, especially when paired with an ice-cold beer. Get ahead by marinating the wings and mixing the mayo the day before, then cook them just before friends arrive. Skip the slaw for a finger-food vibe.
CHICKEN WINGS
Serves 8
Takes 1 hr 15 mins plus at least 4 hours
marinating
Cost per serve £1.20
COOK’S TIP Use leftover wings for stock: roast until golden, then cover with cold water and simmer with root veg and herbs until reduced.
100ml fish sauce
150g caster sugar
3 limes, 2 zested, all juiced
5 garlic cloves, grated
1.5kg fresh chicken wings
3 tbsp baking powder
150g light mayonnaise
4 tbsp rice wine vinegar
2cm piece fresh ginger, grated
2 bird eye red chillies, finely chopped
1 firm mango, peeled and finely sliced
½ white cabbage, finely shredded, woody core discarded
4 spring onions, finely sliced
20g fresh coriander, leaves picked
50g jumbo peanuts
1 Whisk together the fish sauce, the sugar, juice of 1 lime and 4 grated garlic cloves, then pour over the chicken wings in a bowl. Cover and marinate in the fridge for at least 4 hrs or overnight.
2 Preheat the oven to gas 6, 200°C, fan 180°C. Place 2 ovenproof wire racks on top of 2 large baking trays.
3 Remove the chicken from the marinade (reserving the marinade), then pat completely dry with kitchen paper. Tip the wings into a separate bowl, scatter over the baking powder and toss to coat evenly. Place in a single layer on the wire racks. Roast for 45 mins, turning every 15 mins, until golden and crisp.
4 Meanwhile, mix the mayonnaise, 1 tbsp vinegar, the remaining garlic, the ginger and the juice and zest of 1 lime. Stir through half the chopped chilli, then set aside.
5 To make the slaw, put the mango, cabbage and spring onions in a bowl with the remaining vinegar and the juice and zest of the final lime. Roughly chop most of the coriander and add to the bowl. Season to taste and toss to combine.
6 Toast the peanuts in a dry frying pan over a medium heat for 3-4 mins until golden; tip onto a board and chop.
7 Pour the reserved marinade into a saucepan, place over a medium-high heat and allow to boil for 8-10 mins until thickened and sticky.
8 When the wings are crispy, tip into a bowl and pour over the sticky glaze, tossing to coat. Scatter over the toasted peanuts, remaining chilli and coriander. Serve with the mayonnaise and slaw.
THE LOW-EFFORT SPORTING SNACK
Half-time hunger pangs? Not when you’ve rustled up a batch of these fancy sausage rolls. Better yet, you can prep them up to a month ahead and cook from frozen – just add 10 mins to the cooking time.
MINI ’NDUJA & PORK SAUSAGE ROLLS
Makes 24
Takes 40 mins plus chilling
Cost per sausage roll 28p
400g pack Tesco Finest pork & Bramley apple sausages
THE SPEEDY MIDNIGHT FEAST
Some of the key games are on in the small hours so, if you’re planning to stay up, this 15-minute sharer will keep you fuelled. It’s basically fancy Italian nachos; scale up or down depending on how many people are watching.
1 tbsp Bramley apple sauce
40g Tesco Finest ’nduja plain flour, for dusting 320g ready rolled puf pastry
1 egg, beaten ½ tsp crushed chillies
1 Squeeze the meat from the sausages into a bowl, discarding the skins. Add the apple sauce and tear in the ’nduja. Combine with your hands until everything is evenly distributed.
2 Lightly dust a surface with flour, then unroll the pastry and cut it in half lengthways. Divide the filling into two and mould each half into a sausage shape down one half of each strip of pastry, stretching it out to the same length as the pastry.
3 Brush the borders with a little beaten egg and fold the pastry over the filling to encase it, using a fork to crimp the edges together along the longer edge of the pastry only. Brush with more beaten egg, then chill in the fridge for 20 mins. Meanwhile, preheat the oven to gas 6, 200°C, fan 180°C.
4 Cut the rolls into 3cm lengths to make 24 sausage rolls. Freeze at this point if you’re making ahead. Otherwise, transfer to 1-2 lined baking trays, spacing them well apart.
5 Bake for 20-22 mins until golden and cooked through, brushing with more egg and scattering with the crushed chillies for the final 5 mins.
Each sausage roll contains
of the reference intake. See page 9.
CHARCUTERIE
NACHOS
Serves 6
Takes 15 mins
Cost per serve £2
2 x 150g packs Tesco Finest sea salt & black pepper crisps
180g pot Tesco Finest mozzarella pearls & Sicilian semi-dried tomatoes
30g Parmesan, peeled into shavings
70g pack Tesco Finest Parma ham
40g Tesco Finest Sicilian Nocellara pitted olives, halved
5g fresh basil, leaves picked
3 tsp Tesco Finest fresh basil pesto
1 Preheat the oven to gas 6, 200°C, fan 180°C.
2 Arrange the crisps in an even layer on the base of a roasting tin. Tear half of the mozzarella pearls and semi-dried tomatoes in half, arranging in and around the crisps along with the remaining whole pieces (reserving the remaining oil from the pot).
Top with the Parmesan shavings. Bake for 6 mins until the cheese is just beginning to melt.
3 Drape over the Parma ham and scatter with the olives and basil. Add the pesto to the reserved oil to loosen and drizzle over the top.
Each serving contains
Get ready for kick-off with these winning drink and snack pairings
PAIR A FRUITY RED OR WHITE with summery gildas. Thread a large green olive onto a cocktail stick, add a folded anchovy fllet, then a pickled chilli (halved if large) and half a cherry tomato. Repeat for as many gildas as you need.
TEAM A FROZEN WATERMELON
MOJITO (right) with something spicy. Try Tesco Finest Chilli Salsa Roja Tortilla Chips 150g, £1.50 (£1/100g), or spiced nuts.
MATCH A FIERY
GINGER SHANDY (right) or a Tesco Finest Spritzi with a little sweetness, like Tesco Finest Honey & Mustard Cocktail Sausages 225g, £3.25 (£1.44/100g)
FROZEN WATERMELON MOJITO
Serves 6
Takes 25 mins plus at least 2 hrs freezing
Cost per serve £1.13
Cut a 400g wedge from ½ small watermelon. Use a melon baller to cut out 15-20 little balls. Put them in a freezer-safe container and freeze for at least 2 hrs or overnight. When ready to serve, chop 150g more watermelon into chunks. Put in a blender with 75ml lime juice and 4 tbsp light brown soft sugar and blend until smooth. Pour into a jug with 250ml white rum and mix well. Add 15g fresh mint leaves and stir again. Add crushed ice and half the frozen watermelon balls to the jug and top up with 250ml sparkling water. Mix again, taste, and stir in another 1 tbsp sugar if needed. Serve in tumblers with more ice, the remaining watermelon balls and a few fresh mint sprigs to garnish.
Each serving contains
GINGER SHANDY
Serves 4
Takes 5 mins Cost per serve £1.18
Fill a punch bowl or 2 large jugs with ice cubes. Pour in 660ml chilled alcohol-free lager and 660ml chilled no added sugar ginger beer; add 2 tsp syrup from a jar of stem ginger. Stir gently with a long spoon and garnish with lime wedges. Serve in tall, ice-flled glasses with extra lime wedges. Each serving contains
Lean into the American barbecue trend with these rustic recipes from grill master Helen Graves, whether you’re firing up the coals for Father’s Day or hosting a laid-back summer social
What better way to show your legendary dad the love than with an American-style barbecue?
From slow-cooked brisket to perfectly crisp buffalo wings, we Brits are obsessed with this trend, with restaurants opening across the country and dedicated festivals drawing huge crowds.
This hearty, informal style of cooking makes it perfect for family celebrations, and the bold, caramelised flavours and sweet, tangy barbecue sauces are a huge part of the appeal.
Helen has come up with three recipes designed to bring maximum flavour with minimum effort on the day, so you can crack open a cold one and enjoy quality time with that special person, be it your legendary dad, super stepfather or hero uncle.
These ribs are simmered indoors, then glazed on the barbecue to save time without sacrificing flavour.
BARBECUE
PORK RIBS
Serves 4
Takes 1 hr 15 mins
Cost per serve £3.64
1ltr apple juice
2 cloves
2 star anise
½ tsp black peppercorns
2 x 700g packs pork ribs
1 tsp cornflour
1 tbsp cider vinegar
6 tbsp ketchup
2 tbsp bourbon
1 tbsp Worcester sauce
1 tbsp light soy sauce
1 tsp chipotle chilli paste
1 tsp American-inspired mustard
1 Put the apple juice, cloves, star anise and peppercorns in a saucepan over a high heat and bring to the boil, then season with a pinch of salt. Add the ribs and top up with water, if needed, to cover the ribs. Reduce to a simmer for 45 mins, skimming off any scum that rises to the surface.
2 Meanwhile, whisk together the cornfour and cider vinegar. In a saucepan, stir together the ketchup, bourbon, Worcester sauce, soy sauce, chipotle paste and mustard, then add the cornfour mixture. Put the pan over a low heat and cook until bubbling, whisking all the time, for 1-2 mins. Set aside.
3 Once the ribs have finished simmering, remove from the liquid and set aside to steam-dry, discarding the liquid. Meanwhile, light the barbecue; set it up with the coals on one side and an area free from coals on the other. Once the fames have died down and you have hot embers, put the ribs on the side of the barbecue without any coals. Brush with the sauce, then continue to brush and turn the ribs every so often for 10-15 mins, or until they’re shiny all over and starting to caramelise at the edges. If you want to add some char to the ribs, place directly over the coals quickly. The ribs will keep in a sealed container in the fridge for 3-4 days.
Each serving contains
See page 9.
Helen Graves (@foodstories) is a food writer, recipe book author and co-founder of independent food magazine Pit
Super-size your barbecue with these Mississippi-inspired kebabs and sauce
This easy cornbread is flecked with pickled jalapeños and topped with a rich burnt honey butter. You will need a cast iron or other heatproof skillet.
CORNBREAD
Serves 8
Takes 40 mins
Cost per serve 34p
150g coarse cornmeal
(we used Island Sun)
150g plain flour
1 tsp baking powder
1 tbsp golden caster sugar
1 tsp bicarbonate of soda
2 tsp sea salt
250ml whole milk
2 eggs
50g sliced green jalapeños in brine, drained and chopped
200g tin sweetcorn, drained
2 tbsp vegetable oil
1 tbsp clear honey
50g butter
1 Light the barbecue. Set it up with the coals on one side and an area free from coals on the other. While the barbecue heats up, combine the cornmeal, flour, baking powder, sugar, bicarbonate of soda and salt in a bowl and mix well.
2 Combine the milk, eggs, jalapeños and sweetcorn in another bowl.
3 Make a well in the middle of the dry ingredients and pour in the wet ingredients, whisking until you have a batter consistency.
4 Once the flames have died down and you have hot embers, place a heavy-based, heatproof skillet over the direct heat and add the oil. Once hot, add the batter and cook for 5-10 mins until you can see that it is beginning to cook around the edges.
5 Move to the cooler side of the barbecue, close the barbecue lid and close the top and bottom air vents halfway (if your barbecue has them). Cook for 15-20 mins or until a skewer inserted into the middle of the cornbread comes out clean.
6 Meanwhile, put the honey in a saucepan over a medium heat on the hob until it darkens and starts smelling a little smoky; about 2 mins. Add the butter and allow it to melt into the honey.
7 Poke holes all over the cornbread using a skewer, then pour the honey butter over the top. Cool a little before cutting into wedges. Keep in an airtight container for 2-3 days at room temperature.
Each serving contains
the reference intake. See page 9.
These smoky barbecue beans are sweet, gently spiced and packed with flavour. Eat as a side dish, a topping for potatoes or as a meal in their own right.
Serves 8
Takes 1 hr 25 mins
Cost per serve 85p
COOK’S TIP You can start the beans indoors or do all the cooking on the barbecue. If cooking on the barbecue, set it up with the coals on one side and a free area on the other, and make sure any flames have died down and you have glowing embers before you begin cooking. For a smoky flavour, add a handful of wood chips to the coals and remove
the pan lid for the final 20 mins of cooking.
1 tbsp vegetable oil
200g pack smoked bacon lardons
1 large onion, diced
6 garlic cloves, grated
4 x 390g tins pinto beans, drained and rinsed
2 tsp chipotle chilli paste
2 tbsp tomato purée
1 tbsp molasses sugar
1 tbsp Worcester sauce
3 bay leaves
2 cloves
1 cinnamon stick
1 reduced-salt chicken stock cube, made up to 500ml
1 Add the oil to a lidded casserole dish over a medium heat (or directly over the coals if using the barbecue). Once hot, add the bacon and cook for 8-10 mins until crisp.
2 Add the onion and cook for 10 mins, stirring often, until starting to colour, then add the garlic and cook, stirring constantly, for 1 min.
3 Add all the remaining ingredients and a generous pinch of salt and stir well to combine.
4 If cooking on the barbecue, transfer to the cooler side of the barbecue, put the lid on the pan, leaving a gap at the side, close the barbecue lid and the top and bottom vents halfway (if your barbecue has them). If cooking indoors, reduce the heat to a simmer and put the lid on, leaving a gap at the side. Cook for 1 hr, stirring regularly. To thicken, remove the lid and bubble to the desired consistency. Store in an airtight container in the fridge for 3-4 days.
Each serving contains of the reference intake. See page 9.
PRIZE INCLUDES:
Guided tour & tasting at The Glenlivet Distillery
Loch Ness boat cruise
Urquhart Castle tickets
Buy any The Glenlivet 70cl bottle and text GLENLIVET2, your full name and postcode to 60110 by 11.59pm on 8.7.26. Texts charged at your standard network rate. Please retain receipt. Internet access required for receipt upload.
They’re summer in a punnet. Make the most of brilliant berries while they’re at their best
The scent of strawberries warming in the sun. A juicy blackberry plucked straight from the brambles. Sweet raspberries rippled through velvety ice cream… Berries are a quintessential part of British summer. This crowd-pleasing twist on a classic Eton mess is perfect if you’re having friends over. Sweet dips are having a moment and, with this sharing pud, you’re guaranteed to receive ‘oohs’ and ‘aahs’ as you bring it to the table and invite everyone to dip in.
ROASTED STRAWBERRY
ETON MESS DIP
Serves 8 as a dip
Takes 25 mins plus cooling
Cost per serve £1.70
2 x 227g punnets Tesco Finest strawberries, hulled
1½ tbsp caster sugar
1 lemon, zested, ½ juiced 300ml pot whipping cream
1 tbsp icing sugar, sifted
150g pack Tesco Finest raspberries
8 Tesco Finest meringue shells, lightly crumbled
3 tbsp Tesco Finest red berry coulis
Tesco Finest all-butter Scottish shortbread assortment and cantucci biscuits (optional)
1 Preheat the oven to gas 6, 200°C, fan 180°C. Cut the strawberries from one punnet in half, put on a baking tray and sprinkle over half the caster sugar, the lemon zest and 2 tbsp water. Mix to dissolve the sugar, then bake for 12-15 mins, stirring halfway, until softened but not burning. Scrape into a bowl and set aside to cool completely.
2 Meanwhile, slice the remaining strawberries. Put in a bowl and cover with the lemon juice and the remaining caster sugar.
3 Whip the cream and icing sugar to soft peaks. Stir through the raspberries, the roasted strawberries and most of the sliced strawberries, then add in most of the crumbled meringue shells, retaining some larger pieces. Transfer half to a serving platter and drizzle over 1 tbsp coulis. Top with the remaining cream and fruit mixture. Drizzle over the remaining coulis and stir lightly to ripple through. Sprinkle over the remaining meringue shells and serve with the biscuits for dipping, if you like.
Each serving contains
Pride is about more than one month, so we highlight the milestones and real-life wins, and show how Tesco is celebrating the LGBTQ+ community every day
While June is the month for celebrating LGBTQ+ culture, community and identity, with Pride events enjoyed across the UK, the work of Tesco’s LGBTQ+ Colleague Network is about more than just flagship moments. The Network supports colleagues and customers year round, showing up consistently, locally and at scale, reinforcing Tesco’s role as an ally embedded in communities. We take a look at what the Network has achieved in the 12 months since Pride 2025, from working with charity partners to championing visibility and rights in the UK and abroad, to creating a safe space for colleagues to be their true, authentic selves.
A SAFE SPACE FOR ALL Rachel, distribution lead for the Tesco LGBTQ+ Network, Peterborough
‘Sharing my story at Tesco’s Distribution and Fulfilment Leadership event for the LGBTQ+ Network was a stand-out moment for me. I spoke about my comingout story, my personal family struggles and how Tesco supported me through the journey. Putting myself out there was so scary and I was fearful I’d be judged, but I couldn’t have been more wrong. So many colleagues congratulated me and told me I’d inspired them; they still talk about that moment today. It gave me the boost to keep going and share my journey with others.’
EDUCATING FOR EQUALITY
Just Like Us, a UK charity for LGBTQ+ young people, supported secondary schools across the country. It set up Pride Groups, offering free lunchtime and after-school clubs to provide safe spaces for students, in almost 1,000 schools. ‘Our partnership with Tesco has helped us move further and faster than ever before, and the demand for our school talks has tripled,’ says Stuart Brown, head of partnerships at Just Like Us.
CELEBRATING TESCO COLLEAGUES
Jade, product development manager, Shropshire
‘I joined Tesco [just over] a year ago and I instantly felt it was an environment where individuality was embraced. Then came Pride month, and the love and enthusiasm for celebrating LGBTQ+ colleagues was beautiful. For the first time, I felt truly seen. I’m now an active member of the Network, helping bring colleagues together and creating safe spaces where everyone feels represented.’
CREATING COMMUNITY
Tesco charity partner Proud 2 b Parents, which supports LGBTQ+ parents, carers and their children across Greater Manchester, held its annual family Pride event, Proud Fest. Thanks to donations, such as those from Tesco, Proud 2 b Parents was able to provide free entry for all families. In a survey after the event, 100% of parents who attended said Proud Fest helped them feel less isolated and fostered a greater sense of belonging in their local community.
SUPPORTING GRASSROOTS ORGANISATIONS
Organisers from 11 smaller, grassroots Pride events attended the 2025 UK Pride Organisers Network (UKPON) conference as a result of grants provided by an access fund. The partnership between Tesco and UKPON helped the network reach more communities and connect more than 260 Pride events across the UK, allowing them to share knowledge, resources and best practice.
Switchboard, the national LGBTQ+ listening service, onboarded two full cohorts of volunteers for training. This brought in 30 new listening volunteers, each receiving 60 hours of training. As a result, Switchboard’s partnership with Tesco has directly supported thousands of conversations with those in the LGBTQ+ community who need a safe space to explore, talk and be truly heard.
Adam, Tesco warehouse operative, Newport
‘When I first joined the warehouse team 18 months ago I was petrified, as I imagined it being a maledominated heteronormative place. But I feel welcomed, supported and encouraged to be my proud self. Outside of my day job, I founded Pride in the Port in 2022, Newport’s first Pride event. A resident who attended said that after 50 years they finally came out at their own city Pride. I cried; it showed how much Newport needed Pride. The event now runs every September.’
The UK’s biggest festival for LGBTQ+ women and nonbinary people, Out & Wild, won the Trans in the City award for Most Inclusive Organisation*. ‘Tesco’s support has helped raise our profile and open new doors,’ says co-founder Polly Shute.
Dan Porter, head of employer brand and recruitment marketing, and chair of the Tesco LGBTQ+ Network
‘Beyond the Label is a new initiative celebrating the voices and lived experiences of Tesco LGBTQ+ colleagues. By sharing their challenges and triumphs, we want to embed allyship into everyday life and encourage colleagues to see each other “beyond labels”, assumptions and stereotypes and build a deeper understanding of one another. For me, inclusion feels like being able to exhale, to show up fully without hesitation or second-guessing. It’s not created by grand gestures, but through small, consistent actions that make people feel safe to be themselves. I’m so proud of the work we do for our colleagues, customers and the communities we serve every day at Tesco.’
Everyone loves a day trip and there’s no doubting afewafordabledaysout canhelpstaveofholiday FOMO when you don’t have a getaway booked. ‘Bitesized breaks can help shake ofstress,restoreenergy andimprovemood,’says foodwriter,authorand seasoned day tripper Helen Graves. ‘But the food for those days – or lack of it – can make or break the experience.’ Taking something to eat – whether it’s a simple snack or a full-blown picnic – is essential to help you make the most of every moment - and save money on your day out. Follow Helen’s tips to help your trip go smoothly.
Spontaneity is a risky strategy
When it comes to mealtimes on day trips,it’stemptingtowingit.Butwhat iftherearenodecentoptions,they’re tooexpensiveor,worse,they’reall booked up? Planning is key. ‘I’ve fallen foul of the no-reservation trap before nowand,withoutanalternative,itcan reallyflattenthemood,’saysHelen.‘If you know you want to eat at a pub or restaurant,doyourhomeworksoyou know where you’re heading. Hungry people without a plan do not make great company and it’s easy to end up spending loads on average food if you’re feeling desperate.’ Decide ahead whether you’re going to have one meal out and BYO snacks or vice versa.
Think about how many people are going on the trip and how many times you’ll want to eat. Are you going by car ortrainand,therefore,howmuchdo you want to carry? How long will you be away from a fridge? These are all factors in deciding what (and how much) food to take. ‘Foods that pack and travel well include sweet and savourybakeslikemuffins,pizzasand eggfrittatas,’saysHelen.‘Goodold sandwichesalwaysworktoo,of course,andgrainsandbeansare useful for bulking up salads.’
Packing food properly will ensure you don’t end up with a soggy mess. ‘Try to match the size of the container to theportionoffood,’saysHelen.‘If there’s too much space the food will likely suffer damage en route.’ This goesforyourdaybag,too.Padding spacewithsomethinglight,likeaclean teatowel,willstopeverythingjostling aroundonthejourney.
Ifyouneedtokeepfoodcool,wrap a couple of frozen water bottles in a tea towel and pop them into your bag. ‘Make sure everyone has a water bottletodrinkfrom,too–thatthey carry themselves!’ she says. ‘And take
plenty of tissues and wipes for sticky fingers.’ And of course don’t forget to pack a high-SPF sunscreen to protect exposed skin and prevent sunburn.
Don’tjustthinkaboutlunch;planfor the inevitable hunger pangs. Pack high-proteinsnacks,suchasboiled eggsandyogurts,plusrobustveggies withhoumous,andfruitslikeapples and grapes. You could also plan to stopforasweettreat.Helenadvises, ‘Taking a packed lunch or snacks meanssavingmoneyoneatingout, leaving spare change for lovely extras like ice creams.’
Time spent on the move doesn’t have to feel wasted. ‘If I’m travelling by train,Ilaythetablewithbreakfastcomplete with scrambled eggs from an insulated flask!’ says Helen. You might
‘Hungry people do not make great company and it’s easy to spend loads on average food when you’re desperate’
notwanttogotothatextreme,but dopackplentyofdrinksandsnacks, and include a game. While travel board gamesorcardsworkwellontrains, you can get a bit noisier on a car journey.‘Allmyfavouritecargames involvemusic,’Helenadds.‘Get everyone singing to a favourite song on theradio,thenthefrontpassenger turns the volume down for 10 seconds to see if you’ve all kept time when it’s turned back up. It’s a lot of fun.’
Finally,there’snothingassatisfying as having something homemade to look forward to during your day out. Turn the page for two of Helen’s favourite pack-up-and-go recipes to make your day trip feel special.
‘This variation on a classic flammekueche (a pizza-like tart from the Alsace region of France) is easy to portion up and eat on the go - and kids love it.’
SAUSAGE, BROCCOLI & CARAMELISED ONION TART
Serves 6
Takes 1 hr 20 mins
Cost per serve 48p
250-270g plain flour, plus extra for dusting
3 tbsp vegetable oil, plus 1 tsp and extra for greasing
10g butter
2 onions, finely sliced
100g Tenderstem broccoli, chopped into 2.5cm lengths
1 garlic clove, crushed
1 tbsp wholegrain mustard
100g reduced-fat crème fraîche
2 Tesco Finest pork sausages, skins removed and broken into chunks
1 Mix 250g flour and ½ tsp salt in a bowl, then add 2 tbsp oil and 150ml water; bring together into a dough. If it’s very sticky, add another 1 tbsp flour. Transfer to a lightly floured surface and knead for 3-5 mins until the dough feels elastic. Set aside, covered, for 1 hr in a lightly oiled bowl.
2 Meanwhile, melt the butter and 1 tbsp oil in a frying pan over a low heat. Add the onions and a pinch of salt. Cook for 40 mins, stirring often, until deep brown. Add a splash of water if sticking
3 Toss the broccoli pieces with 1 tsp oil. In a bowl, mix the garlic, mustard and crème fraîche with a pinch of salt.
4 Preheat the oven to gas 9, 240°C, fan 220°C, or its highest setting, and pop in a baking tray.
Roll the dough out on a lightly floured surface to fit the baking tray. Remove the warmed tray from the oven and arrange the dough on the tray. Spread with the mustardy crème fraîche, then dot the caramelised onions on top. Add the sausage and
broccoli and bake for 10-12 mins or until the base is crisp and the sausage is cooked through. Slice, allow to cool, then wrap tightly in foil and pack in a cool box. Keep in an airtight container in the fridge for up to 3 days.
Each serving contains of the reference intake. See page 9. Carbohydrate 39g Protein 10g Fibre 4g High
‘This take on the Italian leftover-bread salad is made more substantial with chickpeas, and feels summery thanks to the peaches and mozzarella. It’s robust, and great to make ahead as the bread will soak up the juices.’
Serves 6
Takes 20 mins plus cooling
Cost per serve £1.43
200g stale sourdough loaf, torn into pieces
1 tbsp olive oil
400g tin chickpeas, drained and rinsed
300g mixed size tomatoes, halved or quartered
2 ripe peaches, destoned and cut into wedges
2 x 200g packs mozzarella balls, drained and torn
30g fresh basil, leaves picked ½ red onion, very fnely sliced
For the dressing 50ml olive oil
1 Tesco Finest echalion shallot, fnely chopped
1 lemon, zested and juiced
25ml red wine vinegar
1 tsp maple syrup or honey
1 tsp crushed chillies, to taste
small garlic clove, fnely grated
1 Preheat the oven to gas 6, 200°C, fan 180°C. Lay the sourdough pieces on a baking tray, drizzle with the oil and a pinch of salt and toss to combine. Bake for 15 mins, tossing halfway through. Set aside to cool completely.
2 Put all the ingredients for the dressing, with some salt, in a clean lidded jar or bowl, then shake or whisk to combine.
3 Combine the croutons with all the other salad ingredients in a sealable container. Add the dressing and toss to mix well. Keep covered in the fridge for up to 2 days.
Each
See page 9.
Breastfeeding is best. Follow-on milk should only be used as part of a mixed diet from 6 months. Talk to your healthcare professional. Always follow preparation instructions and storage advice.
Cheaper travel insurance for Clubcard members means extra money for holiday fun 15% OFF WITH CLUBCARD*
Sun cream: check. Euros: check. Power adaptor: check. Travel insurance: Erm… Don’t leave it to chance. From the possibility of lost luggage or a delayed flight, to an emergency doctor’s appointment overseas, going on your hard-earned holiday without the appropriate insurance cover in place just isn’t worth the risk. It could be more affordable than you think because Clubcard members get 15% off* a new travel insurance policy bought between 6 May and 8 July 2026. Better still, Tesco Travel Insurance is the
latest Reward Partner to join the Clubcard scheme, meaning you can use your Clubcard vouchers to pay towards the cost of cover. Every £1 you have in Clubcard vouchers is worth £1 towards the cost of a Tesco Travel Insurance policy** .
If you have enough points, you can use them to pay for your policy entirely. That means every time you scan your Clubcard at checkout, you’ll be taking a step nearer to protecting that trip you can’t wait to go on.
• Unlimited medical cost cover when you buy any single or annual multi-trip policy direct
• 24/7 emergency medical helpline and 24/7 virtual access to a doctor while you are abroad
• Cancellation cover included as standard
• 5-star Fairer Finance rating on Standard and Premier policies
• Get double the standard cash cover limit on your policy when you buy your travel money from Tesco.
Monetary limits, excesses and exclusions apply.
From a new accessible ebook to recipes in braille, Tesco is helping to make cooking more inclusive
The sizzle of a frying pan. The browning of mince. The hum of the extractor fan. These are the sights and sounds many of us rely on when cooking, or noises we can filter out. But what if you can’t hear a sizzle, can’t see the browning, or you struggle with sensory overload? For home cooks living with anything from a visual impairment or hearing loss to neurodiversity, any of these might be more of an obstacle than a helpful cue.
For kitchen connoisseurs and keen novices alike, cooking can be a form of self-expression, offering independence as well as a way to connect with others. So it’s more important than ever to break down the barriers. Whether you cook using adaptive tools like talking kitchen scales, follow recipes in a different format such as with an e-reader, or need support for the way you see, hear or move, there are lots of little helpers that make cooking a bit easier. But these shouldn’t be an afterthought.
As the winners of Channel 4’s Inclusive by Design Diversity in Advertising Award 2025/26, Tesco is committed to making cooking more accessible – which means evolving content so more people can enjoy recreating our recipes.
For more than 20 years, Tesco has worked alongside the Royal National
Institute of Blind People (RNIB). We already produce an audio version of Tesco magazine, in collaboration with the RNIB. A selection of features and recipes are recorded for a version of the magazine you can listen to on Spotify. And now Tesco is taking its commitment to accessibility one step further with its content and products.
At the end of April, Tesco launched a collection of 100 accessible recipes, created in
18 MILLION
people in the UK are deaf, live with hearing loss or have tinnitus* , while 2 million live with sight loss**
consultation with the RNIB and The Diversity Standards Collective (DSC). We adapted some of our most popular recipes for breakfast, lunch, dinner, dessert and baking, primarily for blind and visually impaired cooks but also for broader accessibility needs. We replaced visual cues with timings and provided clear, easy-tofollow instructions. These principles were reviewed by a panel of cooks and non-cooks with access needs. The collection is now available as an
ebook (a downloadable digital book designed to be compatible with the most commonly used screen readers and adaptive technology), as well as an audio version and a print-on-demand braille book, available through the RNIB, which you can find at tesco.com/ accessible-recipes.
When shopping online at Tesco, you can also buy accessible kitchen tools on Marketplace. From steelpronged onion holders for stability when slicing, to easy-grip jar openers, you can find a range of tools that can make food prep safer, simpler and quicker.
Video content across social platforms will include accessible captioning, alt-text formats and accessible descriptions in post copy, and the new Tesco Kitchen series will feature BSL (British Sign Language) versions of fagship episodes.
If you’ve not already seen it on TV, the new Tesco advert is not one to miss. Social media stars Kitty Hinde (@kittysblind) and twins Hermon and Heroda Berhane (@being__her); audiologist and dancer Sarah Adedeji; actor and activist Rishard Beckett; model Tom Bennett and braille artist Clarke Reynolds all make an appearance to demonstrate some of the real barriers to cooking for a range of people with diverse needs.
The star-studded cast helps to show the impact that more accessible recipes can have on opening up our content for more people to enjoy. Check out the advert at tes.co/nowwerecooking.
GIVE ME MORE!
Find the recipes at tesco.com/ accessible-recipes or scan the QR code below and share them with those who might find them useful.
At 29, Claire Sisk’s life changed forever when she was told she was losing her sight. So, wearing a blindfold, she taught herself to cook her daughter’s favourite meals. She now has 370,000 followers on socials, and is daytime TV’s first-ever blind cook, appearing on This Morning.
When I was told I would lose my sight, after two strokes, I was so scared. I didn’t know how to cook, then suddenly I’m having to do it without being able to see. But I decided I would not let it stop me living my life and I’d continue to be the best mum I could be.
At first, I relied on adaptive cooking tools to help me build confidence. But over time, I started to get a sense for measurements from the weight of things in my hands or the sound when pouring. Now my instincts take over and I don’t need my gadgets as much.
My go-to gadget is my cut-resistant gloves. Even though you can buy things already chopped and grated, I love doing it myself and I don’t want to lose that muscle memory. There are so many other brilliant tools, like Thomas, my talking thermometer.
My biggest challenge is sell-by dates. Although I can feel and smell if something has gone off, I want to make sure I’m picking the fresher item when shopping. I use the Be My Eyes app, which phones a volunteer to assist you, but it can take us a long time to locate the dates. [Tesco announced a trial with Be My Eyes last October.]
My content isn’t just for one community. People who aren’t blind have reached out to say my videos have helped them overcome cooking challenges, whether it’s a physical or mental barrier they’re facing.
My seafood linguine is my daughter Jade’s favourite dish. Back when she was 13, she said she’d pay for mine if I had a restaurant!
I once cooked Christmas dinner for 22 people. I’ve had so many incredible career opportunities, but I’ve never felt prouder than I did that day because I nailed it! I was so happy being able to bring everyone together for something we could all enjoy.
‘Once you find what works for you and gain confidence, the kitchen becomes a really empowering space’
Accessible cooking isn’t about limitation, it’s about adaptation. Once you find what works for you and gain confidence, the kitchen becomes a really empowering space.
GIVE ME MORE!
Scan the QR code to find Claire’s Apricot sausage traybake recipe (left) in our Now We’re Cooking ebook, and follow her on socials @canseecantsee_
Insta-worthy cakes and pastries but without the silly price tag or the Saturday morning queue? We’re in!
p71
Queuing. It’s a national pastime. But forget the post office – these days, you’re more likely to find people in a line outside a swanky bougie bakery, patiently waiting to get their hands on the flakiest pastries and most outrageous buns. Reach the front and you’ll be lucky to bag a slice of cake for less than a fiver, with fancy pastries easily £8 a pop. If your desire for a sweet treat doesn’t extend to paying a king’s ransom after waiting in line, why not try your hand at making these on-trend treats? The flavour combos are so good, you’re likely to start a queue at your front door…
DANISHES WITH A TWIST
Caramel and banana are a match made in heaven. Miso adds a salty, umami depth to these Danish pastries, while ready-made puf pastry is an easy shortcut to the buttery, flaky layers.
MISO BANOFFEE
DANISHES
Makes 12
Takes 1 hr plus cooling Cost per Danish 36p
COOK’S TIP To check if your custard is ready, dunk the spatula in the custard, then swipe your fnger through it
– if the line you’ve created in the custard holds for a few seconds, it’s ready to use.
110ml whipping cream
½ tbsp miso paste
1 egg, separated
2 tsp golden caster sugar, plus extra ½ tsp cornflour
320g pack Tesco Finest ready rolled all-butter puf pastry
2 large ripe bananas, thinly sliced
40g Tesco Finest salted caramel sauce
10g dark chocolate, fnely grated
1 To make the miso custard, put the cream and miso in a saucepan over a medium heat and warm through, stirring regularly. Meanwhile, beat the egg yolk, sugar and cornflour together in a heatproof bowl with a balloon whisk until combined and slightly paler. Once the cream is just steaming, slowly pour into the egg mixture, whisking continuously, until combined.
2 Pour the mixture back into the pan over a low heat. Use a rubber spatula to gently stir as it heats through. Cook gently for 2-3 mins until the custard thickens (see cook’s tip). Scrape into a bowl, cover the surface with clingflm and set aside to cool completely.
3 Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry sheet and cut into 12 squares, then lay them on 2 lined baking trays. Fold a square in half to create a triangle, then cut two lines 1.5cm away from the edge along the two shorter sides (pictured top left), leaving them connected at the point. Unfold so you have a square again and spread a little of the miso custard in the centre. Top with 3 slices of banana. Lift one outer frame edge and fold it diagonally over the flling until it meets the other cut side, then repeat with the other side (pictured bottom left), so you’re left with a diamond shape. Repeat until you have 12 diamonds.
4 Beat the egg white to loosen, then use to brush the pastry edges; sprinkle a little extra sugar over the pastry and bananas. Bake for 20-22 mins until golden and crisp and the pastry is cooked through.
5 Cool on the trays for 5 mins. Warm the caramel sauce to pack instructions, then drizzle over the pastries. Sprinkle over the grated chocolate. Eat warm, or cool and keep for later. The pastries will keep for up to 3 days in the fridge in an airtight container. Bring to room temperature or warm through before eating. Each
Juicy blueberries, with their floral sweetness, are ideal for using in bakes. These pillowy buns made with a brioche-style dough are topped with thyme leaves for extra aroma.
Makes 10 freeze the unfilled buns only Takes 1 hr 20 mins plus at least 2 hrs proving Cost per bun 55p
COOK’S TIP The best place to prove your buns is in the oven, switched offwith a tray of just-boiled water at the bottom.
260g strong white bread flour
4g easy bake yeast (we used Allinson’s)
1 tsp salt
2 medium eggs
110g whole milk, warmed
60g butter, melted and cooled
20g clear honey
icing sugar
For the filling 200ml whipping cream
60g mascarpone
20g clear honey
3 fresh thyme sprigs, leaves picked
150g blueberry jam
70g blueberries
1 Add the flour, yeast and salt to the bowl of a stand mixer. Add 1 egg, the milk, melted butter and honey. Mix using the dough hook attachment on a medium speed for 15 mins until the dough is very soft and slightly bouncy to touch. (Alternatively, knead by hand for about 20 mins.)
2 Leave the dough to rest for 5 mins, then mix for another 5 mins on a medium speed until very smooth and you can stretch the dough thinly without it breaking.
3 Transfer the dough to a work surface and form into a tight ball. Put the dough back in the bowl, cover and leave to rise in a warm place for about 1 hr until almost doubled in size (see cook’s tip).
4 Divide the risen dough into 10 portions (about 45g each) and shape each into a ball by pulling the edges of the dough out then into the centre, then pinching the joins together. Arrange the dough balls on 2 lined baking trays and leave uncovered in a warm place for about 1 hr until very puffy and almost doubled in size.
5 Preheat the oven to gas 6, 200°C, fan 180°C. Beat the remaining egg, then very gently brush all over the risen buns. Bake for 12 mins until golden and hollow sounding when tapped on the base. Leave to cool completely on a wire rack.
6 Put the cream, mascarpone, honey and most of the thyme leaves in a bowl. Use a balloon whisk to whip to soft peaks, then transfer to a piping bag fitted with a large ribbon nozzle (it will thicken more as it is piped so be careful not to overwhip).
7 Use a serrated knife to cut into each bun at an angle (not all the way through). Spoon some blueberry jam onto the base of 1 bun. Hold the bun open while you pipe zigzags of the cream, starting from the base of your slice. Add a few fresh blueberries and scatter over some of the remaining thyme leaves to decorate. Close the lid, then dust the filled bun with icing sugar through a fine sieve. Repeat with the remaining buns and serve. Cut and fill the buns when you’re ready to serve them. The filling will soak into the buns over time so these are best eaten within a few hours. Uncut buns can be stored in an airtight container for a few days, but they will be freshest on the day they’re baked. Each bun
Fromtop Tesco Finest
2 Passion Fruit & Belgian White
Chocolate Eclairs 190g, £4 (£2.11/100g); Tesco Finest 2 Double Chocolate Beignets 160g, £4 (£2.50/100g); 2 Lemon Curd
Doughnuts 120g, £1.65 (£1.38/100g)
Five pocket-friendly, reader-approved recipes for your family to enjoy midweek
Tried it, liked it
Working mum Liz lives in Leeds with her four children aged seven, 11, 13 and 15. She says, ‘We all share a love of cooking, and I find the children are more eager to eat food they’ve helped make. Family mealtimes around the table are especially important to us.’
‘This was a great way to shake things up, and a single shopping list for the week
was a real win’
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.
TOMATO & CHICKPEA
CURRY WITH RICE
Serves 4
Takes 40 mins
COOK’S TIP To make this vegan, swap out the yogurt.
200g baby plum tomatoes, halved lengthways
2 tbsp vegetable oil
4 large garlic cloves, 2fnelycrushed, 2 thinly sliced
300g long-grain rice
3cm piece fresh ginger, grated
1 tbsp cumin seeds
1onion,fnelychopped
2 x 400g tins chickpeas, drained and rinsed
1 reduced-salt vegetable stock cube, crumbled
250g low-fat natural yogurt
10g fresh mint, leaves pickedandfnely chopped
10g fresh coriander, chopped
1 Preheat the oven to gas 6, 200°C, fan 180°C. Toss the tomatoes in 1 tbsp oil and 1 crushed garlic clove. Spread in one layer on a baking tray and roast for 20-25 mins until softened and blistered.
2 Cook the rice following the pack instructions.
3 Meanwhile, warm the remaining oil in a lidded saucepan over a medium heat. Add the sliced garlic, ginger and cumin seeds and fry for 2 mins, stirring, until fragrant. Add the onion and fry for 5 mins, stirring occasionally, until lightly golden. Stir in the chickpeas, stock cube and 400ml
‘Quick, nutritious andThisadaptable. felt like a proper takeawaystyle meal’
boiling water. Cover and simmer for 10 mins, stirring occasionally, until the chickpeas are soft.
4 Mix the yogurt, remaining crushed garlic and mint together until smooth.
5 Fold the roasted tomatoes through the curry and garnish with coriander. Serve alongside the rice and mint yogurt.
Each serving contains
‘Surprisingly tasty, and a great way to add oily fish to a meal’
Serves 4 freeze cooked tart only Takes 45 mins
1 tbsp vegetable oil
5 onions, thinly sliced
320g pack ready-rolled shortcrust pastry
105g tin Tesco Finest sardines in water, drained and flaked into large chunks
1½ Little Gems, leaves picked and torn
50g baby plum tomatoes, chopped
20g grated pecorino (optional)
1 Heat the oil in a saucepan over a medium heat. Add the onions and a pinch of salt and cook over a medium heat for 20 mins, stirring occasionally, until very soft, golden and lightly caramelised. Preheat the oven to gas 6, 200°C, fan 180°C.
2 Unroll the pastry on its paper onto a baking tray and prick all over with a fork. Arrange the onions on the pastry, leaving a 1cm border, then top with the sardines. Bake for 25-30 mins until the pastry base is evenly golden and crisp. Meanwhile, mix together the lettuce and tomatoes with the pecorino, if using.
3 Cut the tart into 4 equal-sized pieces and serve with the salad.
Each serving contains
Pirilieve Hayfever Relief Film-Coated Tablets contain fexofenadine hydrochloride. Piriteze Hayfever & Allergy Tablets contain cetirizine hydrochloride. Pirinase Hayfever Once Daily Nasal Spray contains fluticasone propionate. Always read the label. PM-GB-PIRI-26-00051
‘I love this idea for using differently.courgettes We’ll definitely make this dish again’
BACON & COURGETTE PENNE
Serves 4
Takes 25 mins
1 tbsp vegetable oil
6 rashers smoked back bacon, fat and meat separated and cut into 5mm chunks
1 courgette, trimmed and thinly sliced
300g penne
30g grated pecorino
10g fresh mint, leaves picked and finely chopped
1 Heat the oil in a frying pan over a medium heat. Add the chopped bacon fat and fry for 5 mins until crisp. Add the remaining bacon and fry for a further 5 mins until cooked through. Transfer to a bowl using a slotted spoon, leaving the oil in the pan. Add the courgette and fry for 8-10 mins, stirring occasionally until soft.
2 Meanwhile, cook the pasta to pack instructions. Drain, reserving a mugful of the cooking water.
3 Stir the pasta and bacon through the courgette. Remove
from the heat and toss through most of the pecorino and mint with a generous splash of the cooking water to create a glossy sauce that coats the pasta.
4 Serve topped with the remaining pecorino and mint, with a grind of black pepper.
Each serving contains
CRISPY CHICKEN
FAJITAS
Serves 4
Takes 25 mins
1 red pepper, thinly sliced
1 onion, thinly sliced
1 tbsp vegetable oil
2 large garlic cloves, finely crushed
1 tbsp cumin seeds
475g medium fajita kit
320g pack frozen breaded chicken nuggets
100g low-fat natural yogurt
½ Little Gem, finely shredded
50g baby plum tomatoes, chopped
10g fresh coriander, stalks and leaves finely chopped
1 Preheat the oven to gas 7, 220°C, fan 200°C. On a baking tray, toss the pepper and onion in the oil with half the crushed garlic, the cumin seeds and half the fajita seasoning (from the kit) until evenly coated. Arrange in one layer, then top with the chicken nuggets. Sprinkle over a little more fajita seasoning (save the rest for another occasion), then roast for 16-18 mins until the peppers and onion are lightly charred and the nuggets are cooked through and crisp.
2 Meanwhile, stir the remaining garlic clove through the yogurt.
3 Warm the wraps (from the kit) in the oven for 1-2 mins. Cut the chicken nuggets in half. Fill the wraps with the roasted onion and peppers, the halved nuggets, lettuce, tomatoes, salsa (from the kit) and coriander. Drizzle with garlic yogurt, then roll up to serve.
Each serving contains
‘Personalising the fajitas made for a fun mealwith minimal washing up!’
THAI-STYLE RED CURRY PORK NOODLES
Serves 4
Takes 25 mins
500g pack 20% fat pork mince
2 large garlic cloves, finely crushed
3cm piece fresh ginger, peeled, ½ grated, ½ cut into matchsticks
10g fresh coriander, finely chopped
1 tbsp vegetable oil
340g jar Thai red curry cooking sauce
1 reduced-salt vegetable stock cube, crumbled
220g pack green beans, trimmed
2 carrots, scrubbed and sliced into matchsticks
4 medium egg noodle nests
10g fresh mint, leaves picked
30g pack fresh coriander
30g pack fresh mint
1 large garlic bulb
6cm piece fresh ginger
300g pack baby plum tomatoes
1 twin-pack Little Gems
1 red pepper
7 brown onions
2 carrots
1 courgette
220g pack green beans
500g pack 20% fat pork mince
300g pack Woodside Farms smoked back bacon
500g pack Creamfields low-fat natural yogurt
50g pack grated pecorino
320g pack ready rolled shortcrust pastry
37g jar cumin seeds
105g tin Tesco Finest sardines with sea salt and spring water
2 x 400g tins chickpeas
340g jar red Thai curry cooking sauce
1 In a bowl, mix the pork mince, garlic, grated ginger and half the coriander together with a wooden spoon until sticky and holding together. Roll into 16 even-sized balls; roughly 30g each.
2 Heat the oil in a lidded frying pan over a medium heat. Add the meatballs and fry for 10 mins, turning occasionally, until golden all over. Add the curry sauce, stock cube and 400ml boiling water and simmer for 5 mins until the meatballs are cooked through. Top with the green beans, cover and steam for 4-5 mins until al dente, then stir through the carrots.
3 Meanwhile, cook the noodles to the pack instructions.
4 Divide the noodles among bowls and top with the carrots, beans and meatballs. Spoon over the broth and serve garnished with the ginger matchsticks, the remaining coriander and the mint leaves.
Each serving contains of the reference intake. See page 9.
‘The heartiest dish of the week. The spice mix was a bit powerful for our youngest, but a dollop of yogurt helped’
500g pack Hearty Food Co. penne
250g pack medium egg noodles
1kg pack Grower’s Harvest long-grain rice
475g pack medium fajita kit
320g pack frozen Hearty Food Co. breaded chicken nuggets
+ FROM YOUR STORECUPBOARD
Reduced-salt vegetable stock cubes, vegetable oil
GIVE ME MORE! Scan this QR code to find more meal plans for £25, on Tesco Real Food.
Braised, fermented, steamed, roasted, sautéed… Cabbage is as versatile as it is afordable –and it’s good for us too. It counts towards your 5-a-day and contributes vitamins, minerals and fbre as part of a healthy, balanced diet. Turn it into kimchi or slaw for a crunchy side, or make it the star of your roast with this recipe for cabbage steaks: tes.co/ cabbage-steaks.
Get free NHS-led advice and even prescriptions at Tesco Pharmacy
Are allergies giving you earache? Got a sinus infection that just won’t subside? Maybe the insect bite you got in the park during that picnic is concerning you, or the warmer weather is causing aUTIflare-up.Ratherthan spending the morning trying to call your doctor’s surgery, pop into the Tesco Pharmacy and speak to a trained pharmacist. Better still, as Tesco pharmacies are open longer than many other chemists, you can swing by after work.
Get in-store treatment for seven common conditions Tesco’s approachable and professionally trained pharmacists can give you trusted, NHS-backed advice and, where appropriate, treatment for seven everyday conditions: sore throat, sinus infection, earache, insect bites, impetigo, urinary tract infection (UTI) and shingles. The pharmacist can then, at their discretion, supply either over-the-counter or prescription medicines, including antibiotics, creams, nasal sprays, ear drops and antivirals, where
clinically appropriate. It’s quick and easy to make an appointment (but you don’t need to) and you can have a free consultation in a private room to ensure the sameconfdentialityyou would get at your GP.
GIVE ME MORE! Scan the QR code to find out more about the services offered by Tesco Pharmacy.
Get a free appointment in a private consultation room for any of seven common conditions
Stuck in a breakfast rut? Give your morning routine a shake-up with these healthy new ideas
Trending sauerkraut is an excellent source of probiotics* and adds a tangy twist to classic mushrooms on toast. We cooked the mushrooms in the air-fryer to use less oil, but you can use a frying pan, if you prefer.
MUSHROOMS & SAUERKRAUT ON TOAST
Serves 2 Takes 15 mins
Cost per serve
£2.43
150g pack Tesco Finest exotic mixed mushrooms, larger ones halved
3 tsp extra-virgin olive oil
4 eggs
2 slices Tesco Finest rye & mixed seed sourdough
2 tsp wholegrain mustard
90g raw unpasteurised sauerkraut
1g fresh fat-leaf parsley, chopped
1 Preheat the air-fryer to 200°C. Toss the mushrooms with 2 tsp oil. Cook in the air-fryer in a single layer for 10-12 mins, shaking halfway, until tender.
2 Meanwhile, bring a pan of water to the boil and turn down the heat until barely simmering. Carefully crack in 1 egg at a time, then poach for 3-4 mins or until the whites are just set but the yolks are runny. Drain on kitchen paper. Toast the bread and spread one side with the mustard.
3 Layer the toasts with sauerkraut, mushrooms and eggs. Season, then drizzle over the remaining oil and scatter with the parsley to serve.
Each serving contains
of the reference intake. See page 9. Carbohydrate 28g Protein 22g Fibre 6g High in protein, which supports the maintenance of normal bones
Zingy with lemon zest and curd, and fragrant with fresh mango, these make-ahead pots are an ideal take-to-work breakfast.
Serves 2
Takes 10 mins plus at least 8 hrs chilling Cost per serve 80p
Mix 4 tbsp chia seeds, 250ml sweetened coconut drink and the zest of ½ lemon together, then cover and chill overnight (or for a minimum of 8 hrs). When ready to serve, put into 2 bowls, swirl 1 tbsp lemon curd into each bowl, then top each with 40g mango, finely sliced, and strips of lemon zest.
Each serving contains
of the reference intake. See page 9. Carbohydrate 23g Protein 6g Fibre 8g High in fibre; source of calcium, which supports normal muscle function
This is the perfect weekend breakfast to get everyone gathered round the table. To add more protein and make it more brunchy, just add fried or poached eggs.
KOREAN-STYLE
CABBAGE PANCAKES
Serves 4
Takes 30 mins
Cost per serve 51p
130g self-raising flour
70g cornflour
4 spring onions, fnely sliced
225g white cabbage, cored and fnely shredded
1 large carrot, scrubbed and coarsely grated
1 tbsp vegetable oil
½ small red chilli, fnely chopped (deseeded if needed)
For the dipping sauce
2 tbsp reduced-salt soy sauce
1½ tbsp rice wine vinegar
2 tsp maple syrup
1 tsp sesame seeds
2 tsp toasted sesame oil
1 Mix the flours together in a mixing bowl, then slowly whisk in 200ml ice-cold water until just combined. Setting aside the green parts of the spring onions, stir in the remaining vegetables. Preheat the oven to low.
2 Working in batches, heat half the oil in a nonstick frying pan over a medium-high heat, then spoon in half the batter to make 2 pancakes, each about 15cm in diameter. Fry for 3 mins each side until golden and crisp. Keep warm in a low oven. Repeat to make 4 pancakes.
3 Meanwhile, whisk the dipping sauce ingredients together. Slice the pancakes, garnish with the reserved spring onions and chopped chilli, and serve with the dipping sauce.
Each serving contains
of the reference intake. See page 9.
Sonja Mitchell, founder of Jump Ship Brewing, is changing the face of the beer brewing industry…
When asked what it’s like to be a female founder of a brewery, Sonja Mitchell (right) says, ‘At first I felt like a bit of an imposter – I don’t have a beard and I don’t have tattoos.’ So what got her into the industry in the first place? The reason was simple: unable to find an alcohol-free ale that hit the mark for her, she set out to make her own. ‘I wanted the ritual of pairing a nice meal with the perfect beer, but without the fuzzy head the next day,’ she explains. And so, as a beer lover as well as a sailing enthusiast, Sonja founded Jump Ship Brewing, which makes alcohol-free craft beer from its base near Edinburgh. ‘I was “jumping ship” from everything I knew, while wanting to encourage others to “jump ship” and try something different from their usual pint.’
Today, the number of people like Sonja also seeking out low- and no-beer options is greater than ever. ‘People are deciding how they manage their own health,’ she says. ‘To be a brand that’s with them on their journey, giving them the beers that they want to drink, is brilliant.’
Having played for the women’s rugby team at uni, it was after her first match – and making a try-saving tackle that helped them win the game – that Sonja tried beer for the first time. Ever since, a pint has
‘There was a lot of scepticism around me building a brewery, with many suggesting I should leave beer production to someone else’
‘People decidingarehow they manage their own health. To be a brand that’s with them on their givingjourney, them the beers that they want to drink, is brilliant’
Not only is Jump Ship’s beer alcohol-free, it’s also vegan and gluten-free. The company is also committed to donating 10% of its profits to charity, supporting organisations such as Autism on the Water and the Water of Leith Conservation Trust*
been her drink of choice. ‘There was a time in my early 20s when I was really self-conscious ordering a pint in a pub, because no other women around me were drinking them,’ Sonja explains. ‘I’d order things I didn’t actually want, because I felt I was going to be judged for drinking beer. Eventually I decided to drink what I wanted - and be proud of it.’
As someone with a passion for sailing, sport has played a big role in making Sonja the confident, resilient entrepreneur she is today. ‘I played rugby in the 90s and you can imagine the kind of comments we got about women in this sport,’ she says. ‘That experience taught me to hold my own.’ It’s this same tenacity that’s helped her succeed in a traditionally male-dominated industry.
Finding role models in other women who had started their own breweries pushed Sonja to build her own. ‘I connected with so many women in the industry, which made me realise there was a space for me. As a woman who’s always loved to drink beer, why shouldn’t we be involved in the process of making beer too?’
People are still surprised when they meet Sonja at trade shows and find out she’s the business owner.
‘I’m a mother and I’m scaling a business, so that might mean I need to do some things differently, but that doesn’t make me less ambitious,’ she says. ‘There was a lot of scepticism around me building a brewery, with many suggesting I should leave beer production to someone else.’ Despite this, Sonja says there’s a huge amount of support for women in the industry and recognition of the struggles they can face when it comes to raising investment. ‘I think the best way to prove someone wrong is by doing what they say you can’t do.’
Look out for Jump Ship alcohol-free beer in selected larger Scottish stores.
Save money, reduce waste and give leftovers a new lease of life
Speedy ideas for using up leftover ingredients from recipes in this issue
RADISHES, p20
Great for adding a fresh crunch to any dish, radishes have a peppery, mildly spicy taste. Sliced thinly, they add a beautiful pink colour to a slaw or salad. For a snack, try halving them and topping with soft butter and a pinch of sea salt.
CUMIN SEEDS, p76
Cumin seeds have a warm, earthy aroma and are used in a variety of cuisines, including Indian and Mexican. Try using them in a quick pickle: add them to a saucepan with white wine vinegar, water, sugar and a pinch of salt. Bring to a simmer and toss with sliced carrots, cucumbers or onions.
PARMESAN, p37
A staple of Italian cuisine, Parmesan is a hard cheese with a distinctive sharp, nutty flavour. Finely grate onto a lined baking tray and arrange into rounds, then bake until golden for cheese crisps to add to salads or enjoy with a drink. Parmesan rinds can be kept in an airtight bag in the freezer and added to soups, stews and sauces for seasoning and depth.
FRESH BASIL, p28
From caprese salads to pesto pasta, Italian summer dishes wouldn’t be the same without basil. Its strong aroma makes the leaves a perfect garnish, but you can also use the stalks as a base for dishes. Try adding them to tomato sauce and letting the sauce bubble for a few minutes for a more complex
flavour. Remove them before serving.
’NDUJA, p37
Spicy, meaty and deeply savoury, ’nduja is a type of Italian spreadable sausage. You can mix it with regular sausage meat, as we have in our Mini ’nduja & pork sausage rolls, p37. Or use it as a topping for pizza, paired with a drizzle of honey to cut through the spice.
BLUEBERRIES, p71
These berries provide a burst of tangy sweetness. Add a handful to a bowl with yogurt or stir them through porridge for a satisfying breakfast. If you’re after a refreshing snack, blend blueberries with pitted dates, sliced frozen bananas
and milk for a speedy smoothie.
MAPLE SYRUP, p90
Traditionally used for drizzling over pancakes and waffles or as a topping for French toast, this ambercoloured syrup is made from the sap of maple trees in North America. Use in place of honey to add a vegan-friendly hint of sweetness to salad dressings and marinades.
Potato salad makes a great barbecue side, but it also doubles as a satisfying lunch
1
Boiled new or baby potatoes are traditional, but if you have larger potatoes, try air-frying them for a crispy finish. Using leftover Sunday roasties is also another great idea.
2Stir through or drizzle over something creamy. Mayonnaise, yogurt, crème fraîche or cream cheese all work well (or mix several together). Season, adding some citrus zest if you have it.
3Chopped herbs help cut through the richness; dill, parsley and chives are all good choices. Add some veggies too, such as sliced spring or red onion, cooked peas from the freezer or thinly sliced radishes. Make a meal of it by adding a protein like cooked chicken or flaked salmon.
KEEP COOL
Only remove meat from the fridge as you need it. While some cuts, like steak, benefit from coming up to room temperature before cooking, it’s important to refrigerate everything quickly after cooking rather than leaving things out to spoil.
REVIVE IT
Blitz leftover bread rolls and burger buns into breadcrumbs and store in the freezer for a future recipe, or turn into a quick bread and butter pudding by slicing and buttering, then cover with an egg, milk and sugar mix and bake until golden.
DRESS UP DIPS
Don’t throw small amounts of leftover dips away. Add to a clean jar with a little olive oil or water and shake until smooth, then drizzle over salad leaves for an easy salad dressing.
GIVE ME MORE! Scan this QR code to find more ideas for reducing food waste, on Tesco Real Food.
th
BERRY MATCHA ICE LOLLIES
Makes 6 lollies
Takes 10 mins plus at least 4 hrs 45 mins freezing Cost per lolly 68p
Blitz 175g raspberries and 175g hulled strawberries in a blender with 1 tbsp clear honey until smooth, then divide the mixture between 6 lolly moulds; the purée should fill about a third of the way up. Freeze for 45 mins until starting to set. Meanwhile, whisk 1 tsp vanilla matcha powder with 100ml boiling water
until smooth. Whisk in 1 tbsp clear honey to sweeten, then stir in 300ml milk
Transfer to the fridge to cool. Remove the moulds from the freezer and carefully pour the matcha mixture into the moulds. Add a lolly stick and return to the freezer for at least 4 hrs or until frozen solid. Remove from the moulds to serve.
Each lolly contains
