Tesco magazine May 2026

FREE | MAY 2026

Special ways

to ser v e

Steak & charred sweetcorn salad with chimichurri p50

RAISE E

THE

STEAKS S PERFECT YOUR PIZZA SKILLS

A MODERN MEXICAN FEAST

PROTEIN POWER SNACKS

THE TEAM EDITORIAL Group content director Rachael Ashley Head of food Elli Donajgrodzki Deputy food editor Bryony Bowie Acting deputy food editor Imogen Hope Senior writer Georgina Crothers Chief sub editor Jenny Wackett Deputy chief sub editor Julie Stevens ART Art director Nina Brennan Senior art editor Alex Whitfield Art editor Sarah Prescott Designer Aasawari Bapat Kale CONTENT AND PUBLISHING Group managing editor Kate Best Senior account director Tracy Saville Senior account manager Lucy May Production manager Deborah Homden WITH THANKS TO Rachel Linstead, Charlotte Price, Natalia Suta 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

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

SUSANA VILLASUSO Mexican-born chef and author, talks tacos and more, p34

ELI BRECHER Registered nutritionist, explores high-protein snacking, p80

PHOTOGRAPHY BECCI HUTCHINGS FOOD STYLING ELLA TARN PROP STYLING MAX ROBINSON

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

Easy does it…

May is all about taking the heat out of cooking. Lighter, simpler midweek meals, relaxed entertaining outdoors – even eating more healthily is easier.

(Who doesn’t love a salad in the sunshine?) So to help make the most of the brighter days, we’ve got fuss-free traybakes (the deconstructed Sushi bake on p65 is a must-try), a fresh take on steak, p50, and a vibrant, flavour-packed Mexican feast, perfect for the Bank Holidays, p34. And if the British weather doesn’t play ball, you can always head inside and enjoy the ultimate treat: a Deep dish pizza, p55.

Let the good times roll!

The Tesco mag team

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 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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...super-easy picky bits for when people pop over. Top crostini with this authentic Tesco Finest Italian Salami with Fennel 80g, £3 (£3.75/100g) 3

Your May offers This issue’s brands include:

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Discover our

award-winning summer essentials

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.

Available in the majority of larger stores.

Available at

SEIZE THE SEASONING!

Visit maldonsalt.com for more Spring recipe inspiration

Available in the majority of stores.

maldonsalt.com

Available at

@maldonsalt

Your May offers This issue’s brands include:

SEE IN-STORE MAGAZINE FOR COUPONS

CONTENTS

EVERYDAY

21 61 69 91

Cook once, eat twice Traybakes reinvented 5 for £25 Get your fruit fix

WEEKEND

18 25 34 98

The Tesco Kitchen Field to fork Mexican feast Treat of the week

KNOW-HOW

33 Try the trend: Jelly shots 47 Mastering steak 55 Cooking 101: Pizza 95 Too good to waste

37 EASY PRAWN CEVICHE

SHOPPING

WHY NOT TRY… HOSTING A GATHERING!

11 17 44 86

Bank Holidays are made for feasting with friends and family

What’s in store Italian meal solutions Vermouth Tesco Finest chocolate

HEALTH & WELLBEING

VERMOUTH SPRITZ

GRAPEFRUIT JELLY SHOTS

79 Spotlight on seacuterie 80 Pros of protein

COVER RECIPE Steak & charred sweetcorn salad with chimichurri, p50 RECIPE Imogen Hope PHOTOGRAPHY Gareth Morgans FOOD STYLING Lucy O’Reilly PROP STYLING Morag Farquhar 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

33

45

ASPARAGUS, PROSCIUTTO & GOAT’S CHEESE TART

26

CONTENTS & RECIPES

Your May recipes 83

SMALL PLATES & SIDES

WHIPPED COTTAGE CHEESE BRUSCHETTA

Air-fryer spiced potatoes with tamarind chutney Blue cheese sauce Easy prawn ceviche Elotes dip Mexican-inspired rice salad with spring vegetables Peppercorn sauce Pickle devilled eggs Whipped cottage cheese bruschetta

72

BEAN BROTH WITH BOILED EGGS

37

31 50 37 39 40 50 83 83

MAIN MEALS Asparagus, prosciutto & goat’s cheese tart Bean broth with boiled eggs Chicken niçoise salad Chipotle veggie burgers Crab & asparagus linguine Deep dish pizza Loaded jacket potatoes New potato & broad bean frittata One-tray baked basa & chickpeas Paneer wraps with mango salsa Plant-based mince & rice lettuce cups Pulled mushroom tinga tacos Simple sausage ragu Smoky aubergine & bulgur wheat Steak & charred sweetcorn salad with chimichurri Sushi bake Tandoori chicken & cauliflower bake

26 72 30 73 27 58 22 71 62 71 72 37 22 62 50 65 66

SWEET TREATS & DRINKS PULLED MUSHROOM TINGA TACOS

42

Apple ‘doughnuts’ with a maple-tahini dip Banana bread energy balls Dark chocolate-drizzled kiwis DIY hot chocolate sauce Gibson Grapefruit jelly shots Mango & pineapple paletas Michelada Vermouth spritz Watermelon skewers with chilli & lime

92 84 93 98 45 33 42 41 45

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

92

MANGO & PINEAPPLE PALETAS

9

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Win £6,000 Plus a £60 Tesco e-Gift Card to be won daily*

How to enter Buy any Cathedral City cheese product

Text SIXTY2 your full name and postcode to 60110 By 11:59pm on 02.06.26 Texts charged at your standard network rate.

Please retain receipt. Internet access required for receipt upload.

*Opens 00:00 29/4/26. Closes 11:59pm 2/6/26. Daily opening time 00:00, daily closing time 23:59. UK 18+ only. 1 x winner randomly drawn per day wins a £60 Tesco e-Gift Card (e-Gift Card Prize). In-store redemption only, e-Gift Card terms apply. Email address required to receive prize. 1 x Grand Prize winner randomly drawn at the end of the Promotional Period wins £6,000, paid to a UK bank account in the winner’s name. Proof of ID required to claim Grand Prize. A household can win a max. total of 1 x Cash Prize & the Grand Prize. Max. 3 entries per person during the Promotional Period. Each entry must be accompanied by a different receipt. 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: Saputo Dairy UK Ltd. Administrator: Prizeology Limited.

While stocks last. Available in the majority of stores.

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SHOPPING

TRENDING SLOW-COOKING

Slow Cooked d Pulled Beeff Brisket with h BBQ Sauce e 400g , £5.50 0

Serving suggestion

(£1.38/100g))

JAMIE MIE ROBINS ROBINSON SON Tesco executive chef, product development

‘Cooking low and slow has been getting a lot of love recently. Whether you’re using a slow-cooker or, now the weather is warming up, the barbecue, either will produce perfect slow-cooked, tender meat. If the weather isn’t cooperating or you don’t have a slow-cooker, eat the trend by heating up our slow-cooked beef brisket in the oven, shred, then drizzle with the tangy BBQ sauce.’

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

11

…ROLL IT

Fill Tesco Fire Pit 6 Jumbo Brioche Hot Dog Rolls £1.95 (33p each), with tasty Tesco Plant Chef 6 Cumberland Style Meat-Free Bangers 300g, £2.30 (77p/100g), and

top with jammy onions and a drizzle of ketchup or mustard for a great bite.

ROCK K IT IT…

These robust, peppery leaves are perfect to stuff into a barbecue sandwich or serve alongside your picnic. Wild Rocket 60g, £1 (£1.67/100g)

MEALTIMES MADE EASY

Meal kit envy? Not any more.

Whip up a gluten-free katsu, spicy wraps and more in a flash.

Tesco Free From Sweet & Sour Meal Kit 250g, £2.75 (£1.10/100g); Tesco Free From Katsu Curry Meal Kit 250g, £2.75 (£1.10/100g); Tesco Free From Smoky Chipotle Fajita Kit 295g, £2.95 (£1/100g)

A TASTE OF PARIS WANT TO MAKE YOUR OW OWN? WN Give the new and improved Tesco Free From 4 White Tortilla Wraps 160g, £2.75 (£1.72/100g), a

try for great-tasting wraps.

12

Hosting? Serve guests these Tesco Finest 4 Chocolate & Cofee Cakes 260g

, £6

(£2.31/100g), inspired by a

French opera cake.

SHOPPING

DAYLIGHT SAVINGS

Make the most of the lighter evenings and warmer weather with a spread of luxury picky bits. Plus, save money and get 3 for £8* on these Tesco Finest Deli faves.

1

*

Offer available in the majority of stores and online until 11 October 2026, while stocks last. Clubcard/app required **This item is not included in the 3 for £8 offer

7

2

3

6

5 4

1

1 Tesco Finest Bourbon BBQ Pulled Pork Rolls 270g, £4.50 (£1.67/100g) 2 Tesco Finest Serrano Ham & Manchego Croquetas with a Tangy Arrabbiata Dip 240g, £4.50 (£1.88/100g) 3 Tesco Finest Smoked Scottish Salmon & Spinach Quiche** 400g, £4 (£1/100g) 4 Tesco Finest Spanish Style Potatoes with Roasted Garlic Aïoli 250g, £4 (£1.60/100g) 5 Tesco Finest Red Leicester & Jalapeño Cocktail Sausages 225g, £3 (£1.33/100g) 6 Tesco Finest Marinated Butter Beans with Greek Feta 170g, £3.50 (£2.06/100g) 7 Tesco Finest Beef Ragu & Parmesan Bites 148g, £3.50 (£2.36/100g) 13

SHOPPING

Labneh Dip with Smoky Aubergine 248g, £3.25 (£1.31/100g)

Tesco Finest Mango & Scotch Bonnet Melt 120g, £2.50 (£2.08/100g)

Fire Roasted Red Pepper Houmous 250g, £3.25 (£1.30/100g)

DOUBLE DIPPING For the best-dressed crudités and crisps, try this thick, tangy yogurt with roasted aubergine, and creamy houmous with chickpeas.

Toast slices of sourdough to accompany these creamy dips SAN FRAN STYLE Characterised by its extra-sour flavour, San Francisco sourdough is loved for its iconic tang. This one is made from a 30-year-old starter.

Tesco Finest San Francisco Style Sourdough 600g, £3.30 (55p/100g) 14

SEIZE THE DAY Sudden sunshine got you hankering for a barbecue?

Need snacks to keep the kids happy in half term?

Have all you need delivered from as little as 20 minutes* with Tesco Whoosh. Just open the Tesco app on your phone or order online from your browser.

Simple!

WORDS GEORGINA CROTHERS PHOTOGRAPHY BECCI HUTCHINGS FOOD STYLING ELLA TARN PROP STYLING MAX ROBINSON * 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

TIME TO GET FRICY We’re loving fruity and spicy (fricy) flavour combos. Embrace the trend by melting these fiery cheese slices with a sweet tropical twist onto your burgers.

£10

£8 Clubcard Price

Clubcard price valid 20.04.2026 - 08.06.2026.

Clubcard/app required. While stocks last. Available in the majority of large stores.

Available at

SHOPPING

Holiday on a plate F

rom sun‑kissed Tuscany to vibrant Bologna, these new Tesco Finest Italian dishes for two are serving up serious Italian energy. Inspired by authentic regional cuisine and made using premium ingredients and fresh finishes, channel your favourite eatery next time you want to impress without the stress. Buon appetito!

Tesco Finest King Prawn & Sunblush Tomato Linguine 750g, £8

PHOTOGRAPHY DAN JONES FOOD STYLING KATY GREENWOOD PROP STYLING LUIS PERAL Serving suggestion

(£1.07/100g)

ALSO IN THE NEW RANGE… Tesco Finest Slow-cooked Beef Ragu with Mafaldine; Tesco Finest Tuscan-Style Sausage Orecchiette; Tesco Finest Slow-cooked Duck Ragu with Pappardelle, all 750g (serves 2), £8 (£1.07/100g)

17

Inside the Tesco

Meet the team

You’ve seen our chefs on social, now meet the Tesco Kitchen team, on a mission to make cooking less chore-some

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 alongside Greg as our resident expert.

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.

18

If you follow Tesco socials, you may have liked, saved or even made one of the Tesco Kitchen recipes designed for quick, delicious cooking. Now we’re celebrating our love of proper food with the Tesco Kitchen series on YouTube, where hosts Greg James and Seema Pankhania welcome some of the UK’s top chefs, plus a few famous faces, to recreate their favourite dishes and share with hungry viewers. Forget fussy fine dining - casual home cooking has entered the chat with recipes you’ll be cooking on repeat. In series one, watch First Dates’ Fred Sirieix make a hearty beef bourguignon with a side of his signature charm, cook along to Big Zuu’s best-ever lasagne, plus explore more helpings of famous faces, foodie facts and great chat.

WEEKEND

Spice up your life Tune into series one of the Tesco Kitchen, where guests like Meera Sodha (below) share their go-to recipes – in this case, a next-level Malaysian dhal curry (left).

Everyday elevated Head to social to find dishes like this creamy Marry-me chicken filo pie (below), topped with scrunched filo balls for crazy levels of crunch.

In the Tesco Kitchen we celebrate the stories behind guests’ favourite dishes.

In episode two, chef Meera Sodha (left) shares her Malaysian dhal curry. ‘It’s one of my favourite things to eat on planet Earth,’ she says. ‘I went through a really tough time a few years ago, where I lost my appetite for food and life. This curry brought me back to myself and what I love doing – cooking and eating.’

Meera also makes her go-to cocktail – a Naked & Famous, which she says is ‘like the older sister of a Margarita’. Say no more.

Scan the QR code below to watch the episode, and for midweek meal inspo, look out for the Tesco Kitchen chefs Seren and Kat on Instagram and TikTok.

Want more recipes?

We’ll be deep diving into a new episode every month, but if you can’t wait ’til the next one, follow Tesco Kitchen on YouTube, TikTok or Instagram.

WATCH THE SHOW Scan this QR code to see Meera (and more) cook up a storm in the Tesco Kitchen.

19

AD REMOVED

EVERYDAY

COOK ONCE, EAT TWICE Transform sausages into a rich sauce using just a handful of storecupboard ingredients in these clever double-duty recipes Simple sausage ragu p2 2

Dinner tonight...

...d

inner tomorrow L o a d e d j a c ke t p otato es p2 2

21

EVERYDAY

Dinner tonight 300g wholewheat spaghetti 3 tbsp capers, drained, rinsed and fnely chopped 4 tbsp tomato purée 2 tbsp dried rosemary 1 tsp caster sugar 2 x 500g cartons passata 5g fresh fat-leaf parsley, fnely chopped 10g Parmesan, grated (optional)

Serves 4 Takes 35 mins Cost per serve 91p 1 tbsp olive oil 2 brown onions, fnely diced 4 garlic cloves, minced 2 x 454g pack reduced-fat Cumberland sausages

1 Heat the oil in a nonstick frying pan over a medium-high heat and add the onions. Cook for 10 mins until golden. Add the garlic and cook for 1 min until fragrant. Using a slotted spoon, remove the onion and garlic to a plate, leaving the oil behind.

2 Increase the heat to high and squeeze the sausage meat out of the skins and into the pan.

Cook for 10 mins, using a spoon to break up the meat until lightly golden. Meanwhile, cook the spaghetti to pack instructions.

3 Add the cooked onions and garlic, the capers, tomato purée, rosemary, sugar and passata to the sausage pan; stir well. Bring to the boil, then reduce the heat and simmer for 5 mins, stirring occasionally, until reduced and the sauce is thick; season to taste. Set aside half of the ragu for the Loaded jacket potatoes (right).

4 Drain the pasta well and toss with the remaining sausage ragu. Sprinkle with the parsley and grated Parmesan, if you like, to serve.

Each serving contains Energy

2146kJ 512kcal 26%

Fat

Saturates

Sugars

L OA D E D JAC K E T P O TAT O E S

2 tsp olive oil 40g fresh breadcrumbs ½ tbsp each dried parsley and dried thyme leftover sausage ragu 120g grated mozzarella 90g pack baby leaf salad

Serves 4 Takes 45 mins Cost per serve £1.72 4 baking potatoes, scrubbed

1 Preheat the oven to gas 7, 220°C, fan 200°C. Prick the potatoes all over with a fork, then microwave on high for 10 mins or until tender.

Transfer to a tray, rub all over with the oil, then bake for 10 mins or until crisp and tender.

2 Meanwhile, in a bowl, mix the breadcrumbs and herbs together; set aside.

3 Halve the potatoes lengthways and scoop out the fesh into a bowl. Mash, then stir in the sausage ragu; season. Return the skins to the tray, fill with the mash mixture, then top with the mozzarella and herby breadcrumbs.

4 Bake for 13-15 mins or until the cheese has melted and the breadcrumbs are golden. Serve with the salad leaves.

Each serving contains

Salt

15g 5g 11g 1.5g 22% 25% 12% 25%

of the reference intake. See page 9.

Carbohydrate 59g Protein 29g Fibre 11g 1 of your 5-a-day; high in protein

22

Dinner tomorrow

Energy

2364kJ 564kcal 28%

Fat

Saturates

Sugars

Salt

23g 9g 13g 2.0g 32% 46% 14% 33%

of the reference intake. See page 9.

Carbohydrate 55g Protein 31g Fibre 8g

RECIPES GRACE EVANS PHOTOGRAPHY TOM REGESTER FOOD STYLING TROY WILLIS PROP STYLING JENNY IGGLEDEN

S I M P L E S AU S AG E R AG U

Opens 00:00 21/4/26. Closes 11:59pm 4/6/26. UK 18+ only. 5 winners randomly drawn win a Football Experience for 2 adults (18+).

Winners can choose 1 of the following Clubs: Fulham F.C; Aston Villa F.C.; Everton F.C. Prize includes 2 x Hospitality tickets to a Home Match; 2 x Stadium Tour tickets; £500 total towards travel, accommodation, other expenses (paid via BACS); 1 x £200 eGift Card for a sports retailer (email address required, eGift Card terms apply). Match will take place in the 2026-27 season. Winner will be offered a list of Matches to choose from, for their Chosen Club. Stadium Tour is to take place on a separate date to the Match, within 12 months of acceptance within the 2026-27 Season, subject to availability. Proof of ID required to claim Prize. 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: Whyte and Mackay Ltd. Administrator: Prizeology Limited.

Available at

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ERI CHICK RI P EN E P -

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We live in a hyper-curated world. It’s hard to know what’s real. That’s why we created HIDE real food with nothing to HIDE. Your new unguilty pleasure. Find our full dinner range in the fresh meals aisle and our lunches and snacks in the meal deal aisle. Learn more at hidefood.co

DR RUPY AUJLA

SCIENTIFIC AMBASSADOR TO HIDE

Available in the majority of larger stores.

"With HIDE, we haven’t cut corners or gamified the meals. Instead, we’ve prioritised real foods - like nutritious meats, vegetables, grains and spices - that deliver big flavour, protein and fibre."

Available at

WEEKEND

ASPARAGUS

FIELD TO FORK It wouldn’t be spring without British asparagus and Jersey Royals

25

A S PA R AG U S, P RO S C I U T T O & G OAT ’S C H E E S E TA R T Serves 6 Takes 50 mins Cost per serve £1.41

Preheat the oven to gas 6, 200°C, 180°C fan. Cut 2 large onions into 2.5cm wedges, arrange on a baking tray and drizzle with 1 tbsp olive oil and 3g fresh thyme leaves; season. Unroll a 320g pack puff pastry on its paper, then trim the edges to make an oval. Transfer the pastry on its paper to a second baking tray and score a 1cm border all the way around.

Brush with 1 beaten egg. Put both baking trays in the oven for 15 mins. Add 2 x 180g packs asparagus, trimmed and halved, 1 tbsp balsamic vinegar and ½ tbsp olive oil to the tray with the onions. Cook for another 15 mins until the pastry is pufed and golden and the onions are lightly caramelised. Top the pastry with the onions and asparagus and 75g thinly sliced Tesco Finest Kidderton Ash goat’s cheese. Return to the oven for 5-10 mins until the cheese is just melted.

26

Top with 3 torn slices of prosciutto crudo, 4 roughly torn fresh basil leaves and another ½ tbsp balsamic vinegar to serve. The tart is best served immediately but will keep in the fridge for 2 days.

Each serving contains Energy

1361kJ 326kcal 16%

Saturates

Sugars

Salt

19g 9g 26% 44%

Fat

8g 8%

0.9g 14%

of the reference intake. See page 9.

Carbohydrate 27g Protein 11g Fibre 4g

Find more asparagus recipes on Tesco Real Food at tes.co/asparagus

WEEKEND

CRAB & A S PA R AG U S LINGUINE Serves 2 Takes 15 mins Cost per serve £3.13 180g linguine 2 tbsp extra-virgin olive oil 180g pack asparagus, woody ends removed, shaved lengthways with a vegetable peeler 2 garlic cloves, fnely sliced 145g tin jumbo crabmeat, drained 1 lemon, zested, plus ½ juiced 1 tsp crushed chillies, plus extra 5g fnely chopped fresh flat-leaf parsley, plus extra leaves

1 Cook the pasta in a pan of boiling water for 1 min less than the pack instructions, then drain, reserving a small cupful of the cooking water.

2 Meanwhile, heat 1 tbsp oil in a frying pan and fry the asparagus for 2 mins or until just starting to become tender, adding the garlic and crabmeat halfway through. Stir in the cooked pasta, a splash of pasta water, then most of the lemon zest and the juice, the crushed chillies and all of the chopped parsley; toss to coat. Season generously and add another splash of the cooking water if it’s looking a little dry. Serve topped with the extra parsley leaves and crushed chillies and remaining lemon zest and juice, and oil; serve immediately.

Each serving contains Energy

2293kJ 545kcal 27%

Saturates

Sugars

Salt

15g 2g 22% 12%

Fat

5g 5%

0.8g 13%

of the reference intake. See page 9.

Carbohydrate 74g Protein 24g Fibre 7g 1 of your 5-a-day; source of folate

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CHANGING THE PERCEPTION OF CIDER

Available in the majority of larger stores.

Available at

WEEKEND

JERSEY ROYALS

29

CHICKEN NIÇOISE SALAD Serves 4 Takes 45 mins Cost per serve £2.78 GET AHEAD Make all the elements ahead of time, then keep in the fridge for up to 2 days.

Toss and dress just before serving.

450g pack Tesco Finest Jersey Royals, halved 1½ tbsp olive oil ½ tsp dried oregano 2 eggs 220g pack green beans, trimmed

1 Preheat the oven to gas 6, 200°C, fan 180°C. Toss the potatoes with 1 tbsp oil and the oregano on a baking tray. Roast for 30-35 mins, turning halfway, until golden, crisp and tender.

Allow to cool for 5 mins.

2 Meanwhile, boil the eggs for 6½ mins, adding the beans for the final 3 mins; drain and run the eggs under cold water until cooled.

3 Put the chicken breasts between two pieces of baking paper and bash with a rolling pin until they are each an even thickness of about 1.5cm. Drizzle over the remaining ½ tbsp oil; season well.

Heat a griddle pan until smoking hot and cook the chicken for 3-4 mins on each side or until charred and cooked through.

Transfer to a plate, squeeze over the lemon juice; loosely cover with foil to keep warm.

4 Peel and halve the eggs and cut the chicken into 2.5cm strips. Put the potatoes, beans, olives, tomatoes and lettuce leaves on a platter.

Whisk the dressing ingredients together with a generous pinch of salt and pepper, then pour over the salad and toss well to combine. Serve the salad topped with the chicken and eggs.

Each serving contains Energy

1794kJ 430kcal 22%

Saturates

Sugars

Salt

24g 4g 35% 20%

Fat

8g 9%

1.2g 19%

of the reference intake. See page 9.

Carbohydrate 24g Protein 26g Fibre 6g

30

Find more recipes using May’s seasonal ingredients on Tesco Real Food at tes.co/inseasonmay

RECIPES ELSPETH ALLISON PHOTOGRAPHY MAJA SMEND FOOD STYLING EMMA JANE FROST PROP STYLING DAVINA MAJI

320g pack boneless, skinless chicken breast fillets ½ lemon, juiced 75g pitted Kalamata olives, drained 220g cherry tomatoes, halved 60g pack lamb’s lettuce 60g pack wild rocket For the dressing 3 tbsp extra-virgin olive oil 1½ tbsp white wine vinegar 1 tsp Dijon mustard 2 tsp clear honey

WEEKEND

Gr eat with lamb or chicken A I R- F RY E R S P I C E D P O TAT O E S W I T H TA M A RI N D C H U T N E Y Serves 4 as a side Takes 35 mins Cost per serve £1.75 COOK’S TIP To cook in the oven, preheat to gas 6, 200°C, fan 180°C. Bake in a single layer for 30-35 mins until cooked, turning once.

In a bowl, mix 2 tbsp vegetable oil, ½ tbsp ground cumin, 1 tsp ground ginger, ¼ tsp ground turmeric, ½ tsp onion granules and ¼ tsp mild or hot chilli powder. Add

450g pack halved Tesco Finest Jersey Royals and toss to coat; allow to marinate for 5 mins. Preheat an air-fryer to 180°C. Add the potatoes to the air-fryer in a single layer and cook, turning every 10 mins, for 20-25 mins, until golden, crisp and tender. Meanwhile, in a heatproof bowl, whisk together 50g tamarind paste, 20g light brown soft sugar, ¼ tsp each ground cumin, mild chilli powder and ground ginger and 1 tbsp boiling water until the sugar has dissolved, then allow to cool. Mix 400g Greek-style yogurt and ½ a small crushed garlic clove, then

spread on a serving plate and drizzle with half of the tamarind chutney. Top with the potatoes, then drizzle over the remaining chutney. Scatter over 5g roughly chopped fresh coriander and a little extra chilli powder. Keep leftovers in an airtight container in the fridge for up to 2 days; serve at room temperature.

Each serving contains Energy

1313kJ 314kcal 16%

Fat

Saturates

Sugars

Salt

17g 7g 14g 0.1g 25% 35% 16% 2%

of the reference intake. See page 9.

Carbohydrate 31g Protein 7g Fibre 3g

31

AD REMOVED

KNOW-HOW

READY FOR THIS JELLY

RECIPE IMOGEN HOPE PHOTOGRAPHY MAJA SMEND FOOD STYLING EMMA JANE FROST PROP STYLING DAVINA MAJI

The jelly shot is back! End your Bank Holiday feast on a high with these little wedges of joy

M A K E I T AT H O M E Halve 2 red grapefruits and scoop out the flesh into a sieve set over a heatproof measuring jug to catch about 140ml of the juice. Reserve the grapefruit flesh for another recipe.

Transfer the juice to a saucepan and heat until simmering.

Arrange the grapefruit skin halves in a tight-fitting baking tray. Add ½ a pack of raspberry jelly to the measuring jug, then pour over the hot grapefruit juice, stirring until the jelly dissolves. Stir in 140ml cold rosé wine, then pour the jelly mix into the grapefruit halves and cool to room temperature.

Transfer to the fridge to set. Slice each grapefruit half into wedges and dust with crushed chillies and salt, if you like.

18+

33

IT’S TACO TIME Load up a sharing table full of fresh flavours with this Mexican-inspired feast from chef Susana Villasuso

Pulled mushroom tinga tacos p37

Susana Villasuso (@susy. villasuso) is a chef and author, born and raised in Mexico and now based in London.

34

WEEKEND

Easy prawn ceviche p37

S

ay Mexican food and many people conjure up images of cheese-loaded nachos or burritos dripping with soured cream. But that’s to do it a disservice: modern Mexican cooking is fresh, vibrant and full of zingy favours – and can be healthier than you think.

‘My cooking is inspired by favours of my childhood and Mexican heritage,’ says Susana, ‘but it blends tradition with modern techniques. It’s about honouring the old while creating fresh-tasting, authentic recipes that feel relevant today.’

Susana’s fresh, vibrant spread is perfect for summer socials. ‘Serve in the middle of the table to encourage people to share and taste a bit of everything,’ she says. Enjoy.

18+

35

Packed with nutrition, at a price you’ll love *

Baby’s development is always fascinating but sometimes it’s not always easy to tell what the signs of development are, for example when they start watching the washing machine go round, that’s development. Or those fabulous times they unpack the bottom draw investigating each item they take out, yup that’s development too. Or our personal favourite, when they hide the car keys, you’ve got it, that’s development! A baby’s brain reaches 80% of its adult size in the first two years and their body weight can triple in the first year - that’s a lot of growth and development!

Watch their irrepressible curios ity grow and enjoy the chaos!

Using Little Steps® Follow-on Milk for 6 months could save up to £92** vs the category average price.

£8.50

Little Steps® Follow-on Milk is a great source of nutritional support for little ones aged 6-12 months. Enriched with calcium to support the normal growth and development of bones, vitamin D to help support the normal function of baby’s immune system and iron to help support normal cognitive development, as seen when they start painting with their porridge.

*High in iodine, vitamin D, E and C (based on a typical serving of 200ml). **Source: IRI, 52 w/e 07/03/2026, Avg Vol Price, all outlets inc. chemists & HB, Stage 2 Follow-on Milk IMPORTANT NOTICE: Breast milk is best for babies and breastfeeding should continue for as long as possible. Follow-on Milk is for babies over 6 months, as part of a varied weaning diet. Not intended to replace breastfeeding. ZTT1472_03/2026

Available in the majority of larger stores.

Available at

WEEKEND

‘Tinga sauce is incredibly easy to prepare. Onion, chipotle and freshly made tomato purée are the ingredients that give the signature flavour. It’s usually served with chicken, but I’ve created a mushroom version for when you want more veggies.’

PULLED M U S H RO O M T I N G A TAC O S Serves 4 freeze the filling only Takes 20 mins Cost per serve £2.01

‘While traditional ceviche uses citrus to “cook” raw seafood, this recipe uses ready-cooked prawns and keeps the rest of the ingredients super-fresh and simple. Using lots of lime juice is key to achieving an authentic flavour, so don’t skip that step!’

E A S Y P R AW N CEVICHE Serves 4 Takes 10 mins Cost per serve £2.98

1 carrot, scrubbed and grated 1 jalapeño chilli, finely chopped, deseeded if you like 1 tsp crushed chillies 3 limes, juiced 1 tbsp light mayonnaise 1 tbsp extra-virgin olive oil 10g fresh coriander, chopped 175g bag lightly salted tortilla chips

1 For the tinga sauce, heat 1 tbsp oil in a frying pan over a medium heat. Add the onion and fry gently for 5 mins until softened. Add the garlic and chipotle paste, stir well and cook for another 5-6 mins until fragrant. Add the grated tomato, season to taste, then simmer for 10 mins until the liquid reduces and the mixture thickens to a rich sauce.

2 Meanwhile, in a separate frying pan, heat the remaining oil over a high heat. Add the mushrooms and sauté, seasoning with the Worcester sauce or tamari, and salt and pepper to taste. Cook for 2-3 mins until they have taken on some colour. Add the sautéed mushrooms to the tinga sauce and stir to combine, then remove the pan from the heat.

3 Warm the refried beans in a pan, then set aside.

Heat the tortillas for 1 min either side in a nonstick pan, then wrap in a tea towel to keep warm.

4 Top the warm tortillas with a spoonful of the beans, followed by the pulled mushrooms.

Crumble the salad cheese on top, garnish with the coriander and serve with the lime wedges.

Add the prawns to a bowl with the onion, tomatoes, cucumber, carrot and jalapeño.

Mix through the crushed chillies, lime juice and mayonnaise until everything is evenly coated.

Season, then cover and chill for 5 mins to allow the flavours to develop. Serve on a platter, garnished with the oil and coriander. Serve with the tortilla chips for dipping.

Each serving contains

Each serving contains

Energy

1521kJ 362kcal 18%

Fat

2 x 150g packs Tesco Finest cooked jumbo king prawns, cut into 1cm pieces ½ red onion, finely diced 3 vine tomatoes, deseeded and finely diced ½ cucumber, finely diced

Saturates

Sugars

Salt

Energy

10g 3g 15% 14%

7g 8%

1.8g 29%

1466kJ 351kcal 18%

of the reference intake. See page 9.

Carbohydrate 49g Protein 14g Fibre 9g 1 of your 5-a-day; source of fibre

Saturates

Sugars

Salt

15g 2g 22% 10%

Fat

6g 6%

1.4g 24%

of the reference intake. See page 9.

Carbohydrate 34g Protein 18g Fibre 4g 1 of your 5-a-day; high in protein

*

To make this vegetarian, use tamari

1½ tbsp rapeseed oil 1 onion, finely sliced 1 garlic clove, minced 1 tbsp chipotle chilli paste 3 vine tomatoes, grated 150g pack Tesco Finest oyster mushroom

cluster, shredded into strips 2 tsp Worcester sauce or tamari* 392g tin refried beans 8-pack mini white tortilla wraps 60g reduced-fat salad cheese 5g fresh coriander, chopped 2 limes, cut into wedges

37

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Opens 00:00 29/4/26. Closes 11:59pm 3/6/26. UK 18+ only. 1 x Tier 1 prize, 10 x Tier 2 prizes. Winners randomly drawn. Tier 1 prize: a 3-night trip to New York City, USA for 2 people. At least 1 attendee must be 21+. Includes return economy flights from a GB airport to New York; return private airport-hotel transfers; 3 nights’ 5* hotel stay with breakfast; a multiple-course tasting menu dinner at a Michelin-starred restaurant on 1 evening (incl. service charge); a 20-minute sightseeing helicopter tour; 2 x Premium Broadway tickets to a show of winner’s choice; £500 spending money (paid via BACS); travel insurance. Must be taken within 12 months of acceptance, excl. over 21/12/26 – 2/1/27, 26 – 29/3/27, UK bank holidays, subject to availability. Proof of ID required to accept prize. Tier 2 prize: a £100 Tesco e-Gift Card. In-store redemption only. e-Gift Card terms apply. Email address required to receive prize. 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: Coca-Cola Europacific Partners Great Britain Limited. Administrator: Prizeology Limited.

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Available at

WEEKEND

‘Elotes is one of Mexico’s favourite street food snacks. It’s a combination of toasted corn kernels mixed with chilli, crème fraîche (or Mexican crema), cheese and a squeeze of lime.’

ELOTES DIP Serves 6 Takes 15 mins Cost per serve 67p 1 tbsp rapeseed oil 130g bunch large spring onions, chopped 1 jalapeño, trimmed and sliced

1½ tbsp smoked paprika 450g frozen sweetcorn 20g salted butter 1½ limes, juiced 75g reduced-fat salad cheese 4 tbsp crème fraîche 1 tbsp tamari 1 tsp crushed chillies 1 tsp extra-virgin olive oil

1 Heat the rapeseed oil in a frying pan over a medium heat. Add the spring onions and cook, stirring, for 1-2 mins until slightly softened. Add the jalapeño, smoked paprika and sweetcorn; cook, stirring, for 5-6 mins until the sweetcorn is lightly toasted. Season to taste and add the butter, stirring until melted. Set aside roughly a quarter of this mixture to use later.

2 Add the remaining sweetcorn mix to a blender with the lime juice, salad cheese, crème fraîche and tamari; blend to a creamy dip.

3 Transfer to a serving bowl, then top with the reserved sweetcorn, the crushed chillies and the olive oil.

Each serving contains Energy

755kJ 182kcal 9%

Saturates

Sugars

Salt

12g 6g 18% 29%

Fat

5g 6%

0.8g 14%

of the reference intake. See page 9.

Carbohydrate 11g Protein 6g Fibre 3g 1 of your 5-a-day; source of fibre

18+

39

‘A side dish of Mexican rice is rivalled in popularity only by beans. If you want to save time you can make this recipe using microwave rice pouches, but I really recommend making your own.’

M E X I C A N - I N S P I RE D RI C E S A L A D W I T H S P RI N G V E G E TA B L E S Serves 4 Takes 45 mins Cost per serve £1.14 3 tbsp rapeseed oil 2 garlic cloves, finely sliced 180g easy cook long-grain rice, washed and drained

40

1 reduced-salt chicken stock cube, made up to 250ml 250g tomato passata 100g bunch spring onions, finely diced 1 red onion, finely sliced 1 jalapeño, finely sliced 125g pack asparagus tips, each cut into 3 3 tbsp orange juice 3 tbsp cider vinegar 10g fresh coriander, leaves picked

1 Heat 1 tbsp oil in a lidded saucepan over a medium heat.

Add the garlic and cook gently for 2-3 mins, stirring, until it browns.

Add the rice and cook, stirring constantly, for 3 mins. Add the stock and passata, stir and bring to a boil. Reduce the heat to low, cover and cook for 25-30 mins until the liquid is fully absorbed and the rice is tender.

2 Meanwhile, in a separate frying pan, heat 1 tbsp oil over a medium-high heat. Once hot, add the spring onions, red onion and jalapeño. Fry for 3 mins, then add the asparagus. Season to taste and cook for another

2 mins until the asparagus is slightly tender but still crunchy.

3 Remove the vegetables from the heat and place in a bowl to cool slightly. Add the orange juice, remaining oil and cider vinegar. Season to taste, then mix everything together. To serve, top the rice with the sautéed vegetables and coriander.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

1253kJ 299kcal 15%

11g 16%

1g 5%

7g 7%

0.6g 9%

of the reference intake. See page 9.

Carbohydrate 42g Protein 6g Fibre 3g 1 of your 5-a-day; source of folate

WEEKEND

M I C H E L A DA Makes 4 Takes 10 mins Cost per serve £2.78

In a jug, combine the juice of 2 limes, 150ml tomato juice, 1 tsp (from 2 x 28g sachets) spicy seasoning (we used Gran Luchito spicy taco seasoning), 1 tsp flaky salt and 2 tsp Worcester sauce or

tamari*. Stir well and set aside. On a plate, combine the remaining spicy seasoning with 1 tbsp flaky salt, if you like. On a separate plate, add the juice from 4 limes. Take 4 tumbler glasses, dip the rims into the lime juice, then dip into the seasoning mix to coat the rims.

Add ice to the glasses and divide the spicy tomato mixture equally among them. Top up with 4 x 330ml bottles cold non-alcoholic beer.

Serve with any leftover beer and top up as you go along.

Each drink contains Energy

Fat

Saturates

Sugars

Salt

482kJ 114kcal 6%

2g 2%

<1g 2%

8g 9%

3.9g 64%

of the reference intake. See page 9.

Carbohydrate 18g Protein 4g Fibre 1g

*

To make this vegetarian or vegan, use tamari

‘While there are many variations, you can expect a Michelada to contain a spicy tomato and lime juice mixture and ice-cold beer.

This recipe uses nonalcoholic beer, but you can swap it for lager, if you like.’

18+

41

‘There is nothing more refreshing than a Mexican paleta or ice lolly.

What makes them special is that they’re not blended completely smooth, so you’re able to bite into pieces of fruit. You could even try an adult version by adding a shot of tequila!’

42

18+

MANGO & PINEAPPLE PA L E TA S Makes 10 Takes 15 mins plus cooling and at least 5 hrs freezing Cost per paleta 57p

Heat 250ml water and 125g golden caster sugar in a pan over low-medium heat; stir for 1-2 mins until the sugar dissolves.

Cool completely. Add 375g each frozen pineapple chunks and frozen mango chunks, the zest

and juice from 2 limes, along with a pinch of sea salt and the sugar-water mixture to a blender.

Pulse just enough to mix into a rustic-looking mixture. Pour into lolly moulds; add the lid and the lolly sticks. Freeze for at least 5 hrs or overnight to set.

Each paleta contains Energy

Fat

Saturates

382kJ 90kcal 5%

0g 0%

<1g 21g <0.1g 1% 23% 1%

Sugars

Salt

of the reference intake. See page 9.

Carbohydrate 21g Protein 1g Fibre 1g 1 of your 5-a-day; high in vitamin C

GIVE ME MORE! Scan this QR code to find more Mexican-style recipes, on Tesco Real Food.

RECIPES SUSANA VILLASUSO PHOTOGRAPHY JAMIE ORLANDO SMITH FOOD STYLING MIMA SINCLAIR PROP STYLING JENNY IGGLEDEN

WEEKEND

AD REMOVED

Va-va vermouth!

Complex, versatile and refreshingly low key, there’s a reason vermouth is having a long-overdue moment reviously confined to your grandparents’ drinks cabinets and the margins of cocktail menus, vermouth is enjoying a very modern comeback. Bartenders and at-home cocktail enthusiasts alike are rediscovering it as a classic hiding in plain sight, drawn to its complex favours, lighter alcohol profile and a versatility that stretches far beyond the Martini glass.

P

Vermouth is anything but new; producers have been making it for centuries, each putting their own stamp on the style. At its core vermouth is an aromatised wine made by fortifying a neutral white wine with a small amount of distilled spirit and infusing it with botanicals, from herbs and spices to roots and citrus peels.

The defining ingredient is wormwood, a bitter herb that gives that signature character and even its name, from the German wermut. From there, sweetness and favour are adjusted, resulting in surprisingly diverse styles.

Broadly speaking, vermouth falls into three types. Dry vermouth is crisp and herbal with a bitterness that works beautifully in a classic Martini or served over ice with a lemon twist. Sweet vermouth – typically red – is weightier and richer with notes of spice, caramel and dried fruit, making it ideal for a Negroni, Manhattan or fruity Spritz. Sitting between the two is vermouth bianco: softly sweet, lightly foral and gently spiced. It works beautifully lengthened with tonic or soda.

However you pour it, vermouth proves endlessly adaptable. With less alcohol than spirits and plenty of aromatic depth, it’s ideal for many occasions.

44

SHOPPING

GIBSON Elegant, chic and a little dirty from the pickled onions.

V E RM O U T H S P RI T Z Fresh, light and full of zesty orange bitter-sweet notes.

Makes 1 Takes 5 mins Cost per drink 98p

Makes 2 Takes 10 mins Cost per drink £1.18

Pour 50ml London Dry gin, 2 tsp extra dry vermouth and ½ tsp of the pickling liquid from a jar of pickled pearl silverskin onions into a mixing glass or jug.

Add a large handful of ice and stir for around 30 secs or until chilled and diluted to your taste.

Fine-strain into a chilled Martini glass and garnish with 3 pickled pearl onions threaded onto a cocktail stick to serve.

Squeeze the juice from ½ an orange and cut the other half into wedges; set aside.

Mix the orange juice and 100ml vermouth rosso and divide between 2 large wine glasses. Fill the glasses with ice cubes and 1-2 dashes of Angostura bitters.

Divide 100ml prosecco and 100ml sparkling water between the glasses and gently stir.

Garnish with the orange wedges and 2 fresh bay leaves to serve.

WORDS NATALIA SUTA RECIPES MIRIAM NICE PHOTOGRAPHY GARETH MORGANS FOOD STYLING LUCY O’REILLY PROP STYLING DAVINA MAJI * Alcohol prices exclude Express stores and may differ in Scotland and Wales

Each drink contains Energy

Fat

Saturates

537kJ 130kcal 7%

0g 0%

0g 0%

Sugars

Salt

0g <0.1g 0% 1%

of the reference intake. See page 9.

Carbohydrate 0g Protein 0g Fibre 0g

Each drink contains Energy

Fat

Saturates

Sugars

Salt

438kJ 105kcal 5%

0g 0%

0g 0%

9g 10%

0g 0%

of the reference intake. See page 9.

Carbohydrate 9g Protein 0g Fibre 0g

KNOW YOUR VERMOUTH Tesco Extra Dry Vermouth 1ltr, £8.50* Elegant and restrained with aromas of savoury herbs and hints of lychee. A fresh palate and gently spiced finish.

Tesco Vermouth Bianco 1ltr, £8.50* A sweet, expressive style that opens with aromas of lemon and acacia. Herbal notes follow on the palate, finishing clean and elegant.

Tesco Vermouth Rosso 1ltr, £8.50* Bold aromatics of dried fruit, spice and nutty richness. The palate balances bittersweet coffee notes with a smooth, lingering finish.

18+

45

KNOW-HOW

RAISE THE

STEAKS

Seared, sizzling, tender and juicy, there’s nothing like the perfect steak. Learn how to conquer this restaurant classic at home

D

o you like yours with chips?

Sandwiched between two slices of bread with lashings of horseradish? Or smothered in peppercorn sauce? For many of us, a steak is a rare treat, enjoyed on a special meal out. But cooking a restaurant-quality steak at home is easy once you understand a few simple rules. Learn the basics, then try them with three classic sauces - or give our epic steak salad recipe, p50, a go. What are you waiting for?

47

STEAK EXPECTATIONS Enjoy the steakhouse experience at home with these Tesco F inest cuts

T

The ult im

he makings of a great steak come down to two things: the quality of the meat and how you cook it. However you like yours, the Tesco Finest Aberdeen Angus steaks, which are matured for a minimum of 30 days, and rich Wagyu steaks are good enough to give your favourite restaurant a run for its money.

n i e at

n ce e g l du

t a e tr t h g i n e Dat Tesco Finest Aberdeen Angus Salt Dry Aged Ribeye Steak Ribeye is one of the most popular cuts of steak, known for being tender and succulent thanks to the fat marbled through the meat. This cut is salt dry aged and matured for 35 days to concentrate the flavour of the meat, as well as to enhance the tenderness.

Tesco Finest Aberdeen Angus Côte De Boeuf Sharing Steak Essentially a bone-in ribeye, this cut is taken from the forerib of the cow and has all the rich, marbled fat a ribeye is known for. It’s a slightly thicker cut than a traditional ribeye as it’s bone-in. The steak is matured for 30 days to allow the flavour to develop.

48

Tesco Finest Aberdeen Angus T-Bone Steak A T-bone steak is named after the ‘T’ shaped bone that runs down the middle of the cut.

You get the best of both cuts here with a marbled sirloin on one side and more tender fillet on the other, making it perfect for sharing. A thick cut, this steak is matured for 30 days for a deeper flavour and maximum succulence.

KNOW-HOW

STEAK HOW-TO

Tesco Finest Wagyu Fillet Steak* Fillet steak is an exceptionally tender cut of meat from the lean tenderloin. These steaks are from British cattle sired from pedigree Wagyu bulls – a breed famous for its luxuriously rich meat.

A cu t fo

Form a crust

r

ns bratio cele

*

Available in selected larger stores

Two cu ts i n

one

To help you achieve a good crust or sear, take your steak out of the fridge an hour before cooking to allow it to come up to room temperature. With a thick cut, you want to draw out any moisture. Unwrap, pat dry and generously coat with salt. Leave uncovered in the fridge for up to 12 hours (or overnight) before cooking, then bring to room temperature an hour before cooking.

It’s all in the pan There are different ways to cook steak, but our favourite is in a heavy-based frying pan. You need your pan to reach a high temperature, so stainless steel or cast iron are your friends; avoid nonstick, as heating to a high temperature can damage the coating. It’s tempting to move steak around lots while cooking but leaving it be is the best way to form a crust.

Rule of thumb To check a steak’s done-ness, lightly pinch your finger and thumb together, then press against the base of your thumb with your other hand - use this method to compare how your steak feels. For rare, use your index finger to pinch your thumb; the steak should feel tender but not completely soft.

To test for medium, pinch with your ring finger; it will be pretty firm with a slight softness. For well done, pinch with your little finger; the steak and the base of your thumb should both feel completely firm.

GIVE ME MORE! Scan the QR code for Jamie Robinson’s handy ‘How to cook your steak’ video.

49

Serves 4 Takes 25 mins Cost per serve 44p

Heat a frying pan over a medium-high heat. Add 1 tbsp black peppercorns and toast for 3-4 mins until fragrant. Add to a pestle and mortar and crush until coarse; set aside. Melt 15g salted butter in the same pan (or the pan you’ve cooked your steak in) over a low heat.

Add ½ fnely diced shallot and cook for 4-5 mins until soft. Add 3 tbsp brandy and increase the heat to high. Bubble for 1-2 mins until the brandy has nearly disappeared. Add 200ml beef stock (made with ½ a stock cube) and bubble for 4-5 mins until reduced by about half.

Add 3 tbsp whipping cream, the crushed peppercorns, 1 tsp Dijon mustard and 1 tsp Worcester sauce. Continue to simmer, stirring, for 4-5 mins until thickened to a pourable consistency; season to taste.

Each serving contains Energy

430kJ 104kcal 5%

Saturates

Sugars

Salt

8g 5g 11% 24%

Fat

1g 1%

0.8g 13%

of the reference intake. See page 9.

Carbohydrate 2g Protein 1g Fibre 1g

B L U E C H E E S E S AU C E Serves 4 Takes 15 mins Cost per serve 70p

Melt 15g salted butter in a frying pan (or the pan you’ve cooked the steak in) over a low heat. Add ½ a fnely diced shallot and cook for 4-5 mins until soft. Increase the heat to high and add 100ml white wine, bubbling for 2-3 mins until it’s reduced. Reduce the heat to low-medium and add 100ml whipping cream, 1 tsp Worcester sauce and 110g roughly crumbled British Blue Stilton, reserving a little to serve. Cook, stirring for 5-6 mins, until the cheese has completely melted and the sauce has thickened to a pourable consistency. Remove from the heat and add 1 tbsp more cream. Pour over the steak, topping with the reserved Stilton.

Each serving contains Energy

1090kJ 264kcal 13%

Saturates

Sugars

Salt

24g 15g 34% 76%

Fat

1g 1%

0.7g 11%

Serves 2 Takes 1 hr plus resting Cost per serve £9.39 350g pack Tesco Finest Aberdeen Angus salt dry aged ribeye steak 1 tsp flaky sea salt 1 sweet potato, cut into wedges 1 tbsp vegetable oil, plus ½ tsp 1 tsp smoked paprika 1 corn on the cob 1 garlic clove, skin on, lightly crushed 1 tsp salted butter 150g cherry tomatoes, halved 10g fresh coriander leaves, torn For the chimichurri 15g each fresh flat-leaf parsley and coriander, finely chopped 1 red chilli, finely chopped 1 garlic clove, minced ½ shallot, finely chopped ½ tsp caster sugar 1 tbsp red wine vinegar 2 tbsp extra-virgin olive oil

1 Dry the steak with kitchen paper and cover with the salt. Leave, uncovered, for an hour at room temperature, to dry out.

2 Meanwhile, preheat the oven to gas 7, 220°C, fan 200°C. In a bowl, toss the sweet potato wedges with the ½ tsp oil, the smoked paprika and a pinch of salt.

Arrange on a lined baking tray; roast for 35-40 mins until golden and tender.

3 Meanwhile, make the chimichurri. Add the herbs, chilli, garlic and shallot to a bowl. Mix in the sugar and the vinegar.

Season with salt to taste. Continue mixing, adding the olive oil. Loosen with a little water, if required. Set aside.

4 Heat a heavy-based frying pan over a high heat. Add the corn and char, turning regularly, for 10-12 mins until blackened in places. Move to a board and cool for a couple of mins, then stand on its end and slice down the cob to remove the kernels.

5 With the frying pan over a high heat, add 1 tbsp oil and heat until smoking. Add the steak and cook for 5 mins, turning once (or until it reaches an internal temperature of 50-55°C for rare/medium-rare). For the last 2 mins, add the garlic clove and butter, tip the pan to one side and spoon the butter and garlic over the steak to baste. Move the steak to a board, discarding the garlic; rest for 10 mins, then slice.

6 To serve, lay the sweet potato wedges on a platter, topped with the steak. Scatter over the tomatoes, corn and coriander leaves, then drizzle over the chimichurri*.

Each serving contains Energy

3181kJ 765kcal 38%

Fat

Saturates

Sugars

Salt

53g 19g 12g 3.4g 76% 94% 13% 56%

of the reference intake. See page 9.

Carbohydrate 31g Protein 38g Fibre 6g

*

of the reference intake. See page 9.

Carbohydrate 1g Protein 7g Fibre 0g

S T E A K & C H A RRE D SW E E T C O RN S A L A D W I T H C H I M I C H U RRI

WORDS AND RECIPES IMOGEN HOPE PHOTOGRAPHY MOWIE KAY FOOD STYLING EMMA JANE FROST PROP STYLING MORAG FARQUHAR We recommend this recipe for a special occasion or treat, as part of a balanced diet

P E P P E RC O RN S AU C E

50

Cocviepre re

for a

spe cial o

ccasi on

KNOW-HOW

at e r G

51

NOT just fOr Breakfast...

PerOfrecT f

COOking find yOur mOney Off cOupOn inside

Available in the majority of stores.

Available at

SHOP NOW

Available in the majority of stores.

Available at

SA

KIK KO

M

UCE

W ADE ITH M

A N S OY

TESCO PROMOTION

SPRINGTIME CHECKLIST After a fresh start?

Here are five things to tick off your to-do list – including protecting your family with Tesco Life Insurance

1

HAVE A DIY DAY

Now’s a great time for an easy DIY project. Pick up that job that’s been on the to-do list for ages, such as upcycling that old chest of drawers or spray-painting picture frames for a new colour scheme.

2

FIND YOUR GREEN FINGERS

Give your outdoor space some love. De-weed your driveway or invest in some raised beds so you can grow your own veg. Shop for an outdoor furniture set in store to make the most of lighter evenings.

3

PRIORITISE FAMILY TIME

What better way to make new memories than a family weekend or day trip? Explore new places and get outside before the summer crowds build at wildlife centres, farms, theme parks and beaches.

4

DO A FINANCE CHECK-UP

PHOTOGRAPHY GETTY IMAGES

Do you have forgotten subscriptions draining your bank account? Check your outgoings and cancel any old direct debits.

Also, although you’ll be spending less on heating now, review your energy tariff for more savings.

5

PROTECT WHAT MATTERS

Taking out Tesco Life Insurance is perhaps the most important spring task of all because, while we can’t predict what’s next, we can take action to protect those who matter most to us. With Tesco Life Insurance, which has a 5-star Defaqto rating and 98.8% payout rate on life insurance claims*, you can get tailored and reliable life cover from as little as £5 a month, with a discount for Clubcard members**. You’ll also receive a £100 Tesco gift card*** and helpful coupons† to spend in store.

Now that really is a spring win.

£100

TESCO GIFT CARD*** plus coupons to spend in store

GIVE ME MORE! Scan the QR code for more about Tesco Life Insurance and the exclusive benefits for Clubcard members.

Tesco Life Insurance is arranged, administered and underwritten by Aviva Life & Pensions UK Limited. Tesco Personal Finance Ltd acts as an introducer to Aviva Life & Pensions UK Limited which is authorised by the Prudential Regulation Authority and regulated by the Financial Conduct Authority and the Prudential Regulation Authority. Member of the Association of British Insurers. Firm reference number 185896. Aviva Life & Pensions UK Limited. Registered in England & Wales No. 3253947. Registered office: Aviva, Wellington Row, York, YO90 1WR. Tesco Personal Finance Ltd and Aviva Life & Pensions UK Limited are not part of the same corporate group. Tesco Insurance is a trading name of Tesco Personal Finance Ltd, Registered Office: 2 South Gyle Crescent, Edinburgh, EH12 9FQ (registered in Scotland, no SC173199), which is authorised and regulated by the Financial Conduct Authority.

Life insurance isn’t a savings or investment plan, and the policy has no cash-in value at any time. *Aviva UK individual claims report 2025, based on claims paid in 2024. **Clubcard required. ***Gift card eligible on in-force Tesco Life Insurance policies with a minimum policy term of three years, once six months of premiums have been paid and payments are up to date. One gift card per policy. †Clubcard/app required and marketing opt-in required. Terms and conditions apply, see tescoinsurance.com/life-insurance.

PESTO. PASTA.

PERFECTION. Delicious Italian Sauces.

Proudly made in Italy, Filippo Berio Pesto and Pasta Sauces use only the finest ingredients. Expertly prepared for truly delicious, authentic flavours.

His signature. Our promise.

Filippo Berio Classic Pesto, Sundried Tomato Pesto, Tomato & Ricotta Pesto 190g - regular price: £2.80/ Clubcard price: £1.75. Clubcard Price valid: 15.04.26 - 11.05.26.

Clubcard/app required. While stocks last. Available in the majority of stores.

Available at

KNOW-HOW

Cooking 101

pizza Perfect your pizza-making skills and learn the secret to the perfect slice with our on-trend, deep-dish recipe

55

T

But have you mastered the skill of making your own?

If not, we’re here to help.

While there will always be a place for the classic Neapolitan-style, last year’s Sicilian sfncione trend saw a shift towards a more flufy, thick-crust pizza. And this year, it’s all about the deep-dish Detroit-style.

*

This rectangular pizza is defned by a thick and chewy base with a crispy cheese crust, often topped with pepperoni and served in rectangular slices. The distinctive crust is created by taking the topping to the edge of the pan, allowing the cheese to seep down the sides and caramelise. It’s the ultimate Friday-night feast and, with a recipe this good, who needs the pizzeria?

Source: statista.com/topics/4848/pizza-and-italian-restaurant-market-in-the-united-kingdom-uk

he guilty pleasure of a slice of pepperoni straight from the box, or the satisfying crunch of an artisan sourdough, washed down with a cold IPA… Whatever your preferred ritual, there’s no doubt pizza is a frmly established favourite food: in 2025 we ate, on average, a whopping 4kg per person*.

56

KNOW-HOW

While crispy Neapolitan is still a thing, deep-dish Detroit-style pizza, with its focaccia-like texture and cheesy, caramelised crust, is having a moment

57

Serves 8 Takes 1 hr 25 mins plus proving Cost per serve 76p COOK’S TIP If you have a stand mixer, use the dough hook to bring the mix together on a low speed, then knead on a medium speed for about 10 mins until the dough is smooth but sticky.

300g strong white flour, plus extra for dusting 7g sachet fast-action dried yeast 1 tsp fine salt 2 tbsp olive oil, plus extra for greasing 120g pack pizza pepperoni 200g mild Cheddar, cut into 1cm cubes 200g pack mozzarella, drained and cut into 1cm cubes For the sauce 2 garlic cloves, crushed 1 tsp dried oregano pinch crushed chillies 500g Italian tomato passata ½ tbsp onion granules ½ tbsp caster sugar

1 Mix the flour, yeast and salt in a mixing bowl, adding the yeast and salt to opposite sides of the bowl. Add 200ml tepid water and bring the dough together with a spoon, then knead by hand on a lightly floured surface for around 15 mins until smooth and elastic but still sticky, adding as little flour as possible. Transfer to a clean, oiled bowl, cover, then set aside in a warm place to rise for 2 hrs or until doubled in size.

2 Add 1 tbsp oil to a 23 x 33cm high-sided roasting tin. Roll the dough in the oil to coat, then press down into the tin, spreading to the edges. Don’t worry if it doesn’t quite reach or springs back. Cover with oiled clingfilm and set aside in a warm place for 30 mins.

3 Meanwhile, make the sauce. Heat the remaining 1 tbsp oil in a saucepan over a medium heat and cook the garlic, oregano and crushed chillies for about 1 min until fragrant. Add the passata, onion granules and caster sugar, then bring to a simmer and cook for 30 mins until thickened and reduced by a third.

4 Stretch out the dough again to reach the edges of the tin. Move the oven shelf to its lowest position, then preheat the oven to its highest setting (we used gas 9, 240°C, fan 220°C). Layer just over half the pepperoni onto the dough to cover the base, then scatter over the cheese, making sure it goes to the very edges of the tin and builds up at the sides. Top with the remaining pepperoni.

5 Spoon the sauce over the top in three long rows, then bake for 12-15 mins, rotating the tin halfway, until the cheese is bubbly, the edges are caramelised and the top is browned in places.

Leave to cool for 2 mins, then run a knife around the edges to remove from the tin (don’t leave it too long or the cheese will set on the tin). Carefully transfer to a board and cool for another 5 mins before slicing into rectangles to serve. Any leftovers will keep for 3-4 days in the fridge.

Each serving contains Energy

1716kJ 411kcal 21%

Saturates

Sugars

Salt

23g 11g 33% 55%

Fat

3g 4%

1.8g 31%

of the reference intake. See page 9.

Carbohydrate 32g Protein 17g Fibre 2g

KNEAD TO KNOW Pull and stretch When stretching your dough, dust your hands with flour and gently press the dough ball into a disc with your fingertips.

Hold in place with one hand, then carefully pull with the other hand.

Stretch the dough from the centre out at a 45-degree angle, rotating after each pull to keep it even. Or use a rolling pin: dust your work surface and rolling pin with flour, then roll the dough into a disc, rotating every couple of rolls for a consistent thickness.

Top work Some cheese and most veg will release water as they cook, so if you load on the toppings it could lead to a soggy pizza. Top sparingly, allowing space between each ingredient, and get as much moisture out of the mozzarella as possible by resting it on kitchen paper.

The heat is on Some home ovens won’t reach the temperature we’ve used here. For the best results, preheat your oven thoroughly and try not to disturb your pizza while cooking.

GIVE ME MORE! Scan this QR code to find more pizza recipes, on Tesco Real Food.

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WORDS ELLI DONAJGRODZKI, ANGELINA FILIPPONE RECIPE MIMA SINCLAIR PHOTOGRAPHY TOBY SCOTT FOOD STYLING ELLA TARN PROP STYLING MORAG FARQUHAR

DEEP DISH PIZZA

KNOW-HOW

59

LUCKY PANTS

FOR YOU & YOUR MATES* Text CARLING2, your full name and postcode to 60110 by 11:59pm on 23.06.26 Texts charged at your standard network rate

*T&Cs: Opens 00:00 29/4/26. Closes 23:59 23/6/26. UK 18+ only. 1 entry per person per Week. A Week is Wednesday to Tuesday. 25 x winners randomly drawn per Week win a Carling x OddBalls underwear bundle, consisting of 7 x unisex underpants in 1 design & size (S - XXL). Sizes are subject to availability & there is no guarantee of size; in the event a requested size is not available, the next available size shall be provided. 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: Molson Coors. Administrator: Prizeology Limited.

EVERYDAY

TRAY CHIC What’s not to love about these stylish one-tray dinners, from a no-fuss feast from the east to a deconstructed sushi inspired by socials

Smok y aubergine & bulgur wheat p62

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One pan, zero fuss Roast lightly spiced smoky aubergine on a bed of bulgur wheat laced with jammy onions, sweet currants and raisins. Serve with shredded roast chicken or crumbled feta for added protein, if you like.

This traybake is bursting with Mediterranean flavours. From charred peppers and chickpeas to a garlic and dill yogurt served alongside roasted basa fillets, it’s a simple meal that feeds four in less than an hour.

S M O K Y AU B E RG I N E & B U L G U R W H E AT

O N E -T R AY B A K E D BASA & CHICKPEAS

Serves 4 Takes 50 mins Cost per serve £2.01 2 aubergines, trimmed, each cut into 6 long wedges 1 tbsp extra-virgin olive oil 2 large garlic cloves, fnely crushed 2 tbsp each smoked paprika and ground cumin 250g bulgur wheat

10 cardamom pods 60g raisins 40g currants 2 red onions, thinly sliced 1 reduced-salt vegetable stock cube, made up to 500ml 220g cherry tomatoes on the vine 1 lemon, zested and juiced 20g toasted flaked almonds 20g fresh flat-leaf parsley, chopped 1 red chilli, thinly sliced

1 Preheat the oven to gas 7, 220°C, fan 200°C. In a bowl, toss the aubergines in the oil, garlic and 1 tbsp each smoked paprika and ground cumin until evenly coated.

2 In a roasting tray, toss the bulgur wheat, cardamom pods, remaining spices, the raisins, currants and onions together until evenly combined. Stir in the stock, top with the aubergines and tomatoes on the vine. Roast for 30-35 mins until the stock has been absorbed and the aubergine and bulgur wheat are tender.

3 Remove the cardamom pods, then stir in the lemon juice, fluff up the bulgur wheat with a fork and mix the aubergines and tomatoes into the dish until evenly combined. Serve topped with the almonds, parsley, lemon zest and red chilli.

Leftovers will keep in an airtight container in the fridge for up to 3 days.

Each serving contains Energy

Fat

Saturates

1912kJ 455kcal 23%

9g 13%

1g 6%

Sugars

Serves 4 Takes 40 mins Cost per serve £2.10 2 red onions, thinly sliced 2 red peppers, deseeded and thinly sliced 220g cherry tomatoes 1 tbsp smoked paprika 400g tin chickpeas, drained and rinsed

1 tbsp extra-virgin olive oil 3 large garlic cloves, fnely crushed 1 lemon, half cut into 4 thin slices, half peeled then juiced 4 basa fllets 100g baby spinach 5 tbsp 0% fat Greek-style yogurt 15g fresh dill, fronds picked and half fnely chopped

1 Preheat the oven to gas 6, 200°C, fan 180°C. In a roasting tray, toss the onions, peppers, tomatoes, smoked paprika, chickpeas, oil, 2 crushed garlic cloves and the lemon peel together until evenly combined. Roast for 20 mins, tossing halfway through, until lightly charred and tender. Top with the basa fillets, each garnished with a slice of lemon, and cook for a further 10-12 mins until the fish is opaque and flakes easily. Fold the spinach through the vegetables until wilted.

2 Mix the yogurt, remaining garlic clove, the finely chopped dill and the lemon juice together until well combined and serve alongside the traybake, garnished with the dill fronds. Remove the lemon peel before serving.

Each serving contains Energy

1302kJ 311kcal 16%

Fat

Saturates

Sugars

Salt

10g 4g 9g 0.4g 15% 18% 10% 6%

of the reference intake. See page 9.

Carbohydrate 20g Protein 31g Fibre 8g 2 of your 5-a-day; high in vitamin C; source of fibre; source of folate

Salt

26g 0.3g 29% 5%

of the reference intake. See page 9.

Carbohydrate 73g Protein 13g Fibre 13g 2 of your 5-a-day; source of fibre

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18+

EVERYDAY

One-tray baked basa & chickpeas

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EVERYDAY

As seen on socials Cook sushi rice and soy-marinated salmon all in one tray and use to fill nori sheets for simple ‘sushi rolls’ that everyone can enjoy.

SUSHI BAKE Serves 4 Takes 55 mins plus marinating Cost per serve £4.22 2 tbsp reduced-salt soy sauce 1 tbsp clear honey 2 tsp sesame seeds 3cm piece fresh ginger, fnely grated 4 salmon fllets, skin removed 2 tbsp rice wine vinegar

pinch caster sugar ½ cucumber, thinly sliced 300g sushi rice 100g frozen soya beans 100g mangetout, trimmed and thinly sliced 2 spring onions, trimmed and thinly sliced 1 ripe avocado, thinly sliced 8 sushi nori sheets wasabi, sushi ginger and sriracha (optional)

1 In a bowl, mix the soy sauce, honey, 1 tsp sesame seeds and the ginger together until evenly combined. Set half aside in a separate bowl, then coat the salmon in the remaining sauce. Cover and marinate in the fridge for up to 24 hrs.

2 When ready to cook, mix the vinegar and sugar together until the sugar is dissolved, then toss through the cucumber to lightly pickle; set aside.

Preheat the oven to gas 7, 220°C, fan 200°C. 3 Rinse the rice in a sieve under a cold tap until the water runs clear. Add to a roughly 30 x 20 x 6cm roasting tray and pour over 500ml freshly boiled water. Cover tightly with foil, then bake for 30 mins or until tender and fuffy.

4 Drain the cucumber, drizzling the pickling juices over the rice and fuffing it with a fork. Top the rice with the soya beans and salmon, then bake for 12-14 mins until cooked through.

5 Top with the mangetout, spring onions, avocado and remaining sesame seeds. Serve with the nori sheets and cucumber for assembling sushi rolls, alongside the reserved soy dressing for drizzling and wasabi, sushi ginger and sriracha, if you like.

Each serving contains Energy

2627kJ 625kcal 31%

Saturates

Sugars

Salt

21g 4g 30% 19%

Fat

8g 9%

0.9g 16%

of the reference intake. See page 9.

Carbohydrate 71g Protein 35g Fibre 5g 1 of your 5-a-day; high in vitamin D

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EVERYDAY

Roast tandoorispiced chicken thighs on a bed of lentils and leeks and serve topped with sweet pomegranate and fragrant coriander for a fresh, vibrant meal perfect for a weeknight winner.

TA N D O O RI CHICKEN & C AU L I F L O W E R BAKE

GET AHEAD Cover and marinate the chicken, cauliflower and broccoli for up to 24 hours in the fridge.

1 tbsp cumin seeds 1 large leek, trimmed and thinly sliced 400g tin green lentils, drained and rinsed 100g 0% fat Tesco Finest Greek-style yogurt 2 tbsp mild tandoori curry powder 1 tbsp garlic & ginger paste 600g pack boneless, skinless chicken thighs, excess fat discarded, larger thighs halved 400g pack caulifower & broccoli forets 1 reduced-salt chicken stock cube, made up to 150ml 20g fresh coriander, chopped 80g pomegranate seeds 1 lime, cut into wedges 4 roti, warmed, to serve (optional)

66

1 Preheat the oven to gas 7, 220°C, fan 200°C and toast the cumin seeds on a baking tray for 2-3 mins until fragrant. Set aside.

2 Toss the leek and lentils together and scatter over the base of a roasting tray.

3 In a bowl, mix the yogurt, curry powder, garlic & ginger paste and cumin seeds together until well combined. Toss through the chicken, cauliflower and broccoli. Arrange in a single layer over the leek and lentils and roast for 30 mins until lightly golden. Pour over the stock and roast for a further 8-10 mins until the chicken is cooked through.

4 Scatter over the coriander and pomegranate seeds; serve with lime wedges and roti, if you like.

Each serving contains Energy

1744kJ 416kcal 21%

Fat

Saturates

Sugars

Salt

17g 4g 10g 0.9g 24% 21% 11% 15%

of the reference intake. See page 9.

Carbohydrate 23g Protein 40g Fibre 9g 2 of your 5-a-day; high in protein

RECIPES CATE WALTON PHOTOGRAPHY KRIS KIRKHAM FOOD STYLING MIMA SINCLAIR PROP STYLING DAVINA MAJI

Serves 4 Takes 50 mins Cost per serve £2.93

Delicious

FRU I TY

gumm es for KIDS!

CHEWYVITES.COM Available in larger stores.

Available at

Nom-believable!

A division of Pan Macmillan

Available in larger stores.

Available at

EVERYDAY

5 £25 FOR

F ive pocket-friendly, reader-approved vegetarian recipes for your family to enjoy midweek

Tried it, liked it Micah lives in Hertfordshire with his wife and two young children.

‘We’re pescatarian. My wife and I try to cook things all the family will like, which can be a challenge.

We’re often in a rush between the school run and work, so we make quick, batch-cook meals.’

‘We really enjoyed going out of our comfort zone with these new meal ideas’ 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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Avaliable in larger stores.

Available at

EVERYDAY

PA N E E R W R A P S WIT H MANGO S AL S A Serves 4 freeze any leftover wraps for up to 2 months Takes 35 mins

N E W P O TAT O & B ROA D B E A N F RI T TATA Serves 4 Takes 45 mins 600g baby potatoes, halved 250g frozen broad beans

6 eggs 3 spring onions, trimmed and thinly sliced 100g salad cheese, crumbled 2 tbsp vegetable oil ½ cucumber, chopped into small pieces ½ lemon, juiced

1 Preheat the oven to gas 4, 180°C, fan 160°C. Boil the potatoes in a lidded saucepan for 5 mins.

Add the broad beans and cook for 5-6 mins until the potatoes and beans are tender. Drain and steam-dry for 5 mins.

2 Meanwhile, beat the eggs in a bowl. Add 2 spring onions and half the salad cheese; stir to combine.

3 Heat the oil in a large, nonstick, ovenproof frying pan over a medium-high heat, then add the potatoes and broad beans. Fry, turning occasionally, for 7-8 mins until turning golden.

Reduce the heat to medium-low and pour over the egg mixture. Sprinkle over the remaining cheese and cook for about 1 min until the bottom of the egg is just set. Transfer to the oven and bake for 15 mins or until the egg is set.

4 Meanwhile, add the cucumber to a bowl with the remaining spring onion and the lemon juice.

Season, then stir together and set aside.

5 Carefully run a knife around the edge of the frittata to loosen from the pan, then slide it onto a plate. Cool for 5 mins, then cut into 4 pieces and serve with the cucumber salad alongside.

2 x 200g blocks paneer, each cut into 16 pieces 1 onion, cut into 8 wedges, then halved 1 red pepper, cut into roughly 3cm chunks 50g chipotle paste 1 tbsp vegetable oil 8 wholemeal wraps 1 ripe mango, peeled and fnely diced 2 spring onions, trimmed and thinly sliced 1 red chilli, deseeded and fnely diced 15g fresh coriander, fnely chopped 250g low-fat natural yogurt 1 garlic clove, fnely crushed ½ lime, cut into wedges

1 Preheat the oven to gas 6, 200°C, fan 180°C. If using wooden skewers, soak 8 in water for 30 mins before using.

Line 2 baking trays with foil.

2 Add the paneer, onion, pepper, chipotle paste and oil to a bowl.

Stir well, taking care not to break up the onion, until coated.

Thread evenly onto the skewers (with 4 pieces of paneer per skewer). Space well apart on the lined trays; roast for 20-25 mins, turning halfway, until golden brown and starting to char at the edges. Put the wraps in the oven to warm through for 2 mins.

3 Meanwhile, stir together the mango, spring onions, chilli and half the coriander in a bowl; set aside. In another bowl, add the yogurt and garlic, season to taste, then set aside.

4 Divide the wraps between plates, then top with the paneer and veg, mango salsa, garlicky yogurt and remaining coriander, then wrap tightly to serve with the lime wedges alongside.

Each serving contains Energy

3064kJ 732kcal 37%

Fat

Saturates

Sugars

Salt

29g 15g 22g 2.7g 42% 74% 24% 45%

of the reference intake. See page 9.

Carbohydrate 77g Protein 32g Fibre 16g

‘Our favourite! The chipotle paste and mango salsa packed a lot of flavour’

Each serving contains Energy

1716kJ 410kcal 21%

Saturates

Sugars

Salt

19g 5g 28% 27%

Fat

5g 6%

1.0g 17%

of the reference intake. See page 9.

Carbohydrate 33g Protein 23g Fibre 7g 1 of your 5-a-day; high in protein

71

PLANT-BASED M I N C E & RI C E LET TUCE CUPS Serves 4 Takes 20 mins

B E A N B RO T H WITH BOILED EGGS Serves 4 freeze broth only Takes 30 mins 1 tbsp vegetable oil 200g pack sliced leeks 2 garlic cloves, crushed 1 vegetable stock cube, made up to 750ml 400g tin cannellini beans, drained and rinsed 2 tbsp reduced-salt soy sauce 180g pack sliced curly kale 4 eggs 6 pitta breads, halved 1 lemon, juiced

‘A hearty, warming and delicious broth that was very easy to cook’ 72

1 Heat the oil in a saucepan over a medium heat. Add the leeks and cook, stirring regularly, for 5-6 mins until softened. Add the garlic and cook for a further 2 mins, then stir in the stock, beans, soy sauce and kale.

2 Cover and simmer for 10 mins until the kale is tender. Remove the lid and continue to simmer for a further 5-7 mins until the flavour has intensified and it has slightly reduced.

3 Meanwhile, add the eggs to a saucepan; cover with cold water. Bring to a gentle simmer, then turn the heat to low and cook for 6 mins. Prepare a large bowl of iced water.

4 Use a slotted spoon to transfer the eggs to the iced water and leave to cool for 5 mins.

5 Carefully peel and halve the eggs, then toast the pittas.

Stir the lemon juice through the broth, then divide between bowls, topping each with 2 egg halves. Serve with the warmed pittas alongside and a grind of fresh black pepper, if you like.

Each serving contains Energy

1757kJ 419kcal 21%

Saturates

Sugars

Salt

11g 2g 16% 12%

Fat

7g 8%

2.4g 40%

of the reference intake. See page 9.

Carbohydrate 49g Protein 23g Fibre 15g

1½ tbsp vegetable oil 380g pack frozen Plant Chef no-beef meatballs 2 garlic cloves, crushed 1 red chilli, fnely diced 3 spring onions, fnely sliced 250g pack microwave basmati rice 2½ tbsp reduced-salt soy sauce 2 Little Gems, separated into leaves (about 20 leaves in total) 10g fresh coriander, chopped ½ lime, cut into wedges

‘Lime, chilli and coriander gave the mince a nice zingy, fresh flavour’

1 Heat the oil in a nonstick frying pan over a medium-high heat.

Add the meatballs and fry for 5-6 mins until golden and mostly thawed. Use a wooden spoon to break up into small pieces, then continue to fry for a further 5-6 mins until golden and crispy.

2 Reduce the heat to medium, then add the garlic, most of the chilli and the spring onions and cook, stirring regularly for 2 mins, until softened and aromatic.

3 Meanwhile, microwave the rice to pack instructions. Add the soy sauce to the mince with 4 tbsp water and stir well. Cook for 2 mins until the liquid has mostly evaporated. Stir in the rice to combine.

4 Divide the lettuce leaves among plates, then spoon the mince mixture between them. Scatter over the coriander and reserved chilli and serve with lime wedges on the side.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

1151kJ 275kcal 14%

11g 16%

1g 5%

4g 5%

1.5g 25%

of the reference intake. See page 9.

Carbohydrate 25g Protein 15g Fibre 5g 1 of your 5-a-day; source of iron

RECIPES GABRIELLA ENGLISH PHOTOGRAPHY TOM REGESTER FOOD STYLING TROY WILLIS PROP STYLING JENNY IGGLEDEN

SLUG

EVERYDAY

CHIPOTLE V E G G I E B U RG E RS

SHOPPING LIST

Serves 4 Takes 50 mins

2 lemons 1 lime 30g pack fresh coriander 1 large garlic bulb 60g pack red chillies 2 brown onions 1kg pack baby potatoes 100g bunched spring onions 1 cucumber 2 medium carrots 1 red pepper 1 mango 200g pack sliced leeks 180g pack curly kale 1 twin-pack Little Gems 200g block Creamfields Greek-style salad cheese 500g tub Creamfields low-fat natural yogurt 2 x 200g blocks paneer 10-pack British barn eggs 95g jar chipotle chilli paste 150ml bottle reduced-salt soy sauce 400g tin cannellini beans 6-pack white batch rolls 8-pack H.W. Nevills wholemeal tortilla wraps 6-pack wholemeal pitta breads 250g pouch microwave basmati rice 650g pack frozen baby broad beans 380g pack frozen Plant Chef no-beef meatballs

400g baby potatoes, cut into wedges 3 tbsp vegetable oil 1 onion, fnely diced 2 carrots, scrubbed, coarsely grated 2 garlic cloves, crushed 1 red chilli, fnely diced 45g chipotle paste 400g frozen broad beans 100g salad cheese, crumbled 2 tbsp plain flour 4 white batch rolls, split For the tzatziki ½ cucumber, deseeded and fnely diced 5g fresh coriander, fnely chopped 125g low-fat natural yogurt 1 garlic clove, crushed ½ lemon, juiced

‘I never would have thought to use broad beans in a burger like this’

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes on a baking tray and toss in 1 tbsp oil; roast for 40 mins until tender and golden, stirring occasionally.

2 Meanwhile, heat ½ tbsp oil in a frying pan over a medium-high heat, add the onion and fry for 5-6 mins until softened and turning golden. Add the carrots and cook for 2-3 mins until starting to soften.

Add the garlic, chilli and chipotle paste and cook, stirring, for a further 2 mins until aromatic. Transfer to a plate and set aside to cool slightly.

3 Meanwhile, simmer the broad beans for 5-6 mins until tender, then drain, run under water to cool and roughly chop.

4 Add the broad beans to a mixing bowl and mash with a potato masher, keeping some larger pieces to add texture. Add the carrot mixture and the cheese and flour, and mix until well combined. Divide into 4 patties, each roughly 9cm wide and

3cm thick. Heat 1 tbsp oil in a nonstick frying pan over a medium-high heat and add 2 of the patties.

5 Fry for 3-4 mins on each side until deep golden brown; avoid moving them while they are frying to let them form a crust.

Transfer to a baking tray, then repeat with the remaining oil and patties. Bake for 10 mins until piping hot. Put the rolls on another tray; bake for the final 2 mins.

6 Meanwhile, stir together all the tzatziki ingredients and season to taste.

7 Divide the rolls between plates, add the burgers and spoon over some of the tzatziki, serving the rest alongside with the potato wedges.

+ FROM YOUR STORECUPBOARD vegetable oil, vegetable stock cube, plain flour

Each serving contains Energy

2519kJ 600kcal 30%

Fat

Saturates

Sugars

Salt

19g 4g 18g 1.5g 27% 22% 20% 24%

of the reference intake. See page 9.

Carbohydrate 79g Protein 23g Fibre 13g 2 of your 5-a-day; high in vitamin A

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

73

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Visit tescoplc.com/needanythingfromtesco for further information on all claims including verification. *Free premature nappies excludes Northern Ireland. **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

TESCO PROMOTION

Need anything from Tesco?

It’s not just groceries. It’s free nappies for premature babies *, and so much more

W

hen it comes to shopping, we all know every little helps – which is why the mantra is at the heart of Tesco’s promise to customers. But today, that promise extends beyond ensuring everyday low prices for the brands you love.

There’s Whoosh, which can deliver groceries to your door from just 20 minutes**.

And to be helpful to customers with diverse dietary needs, the Tesco Free From label covers the biggest ownbrand free from range of any supermarket.

Tesco is also delivering over and above what’s in store.

For instance, Clubcard holders can enjoy £2.50 cinema tickets, and discounts on holidays abroad through its Reward Partners. Tesco has also extended its commitments to the community, with initiatives like free fruit and veg in schools, free nappies for premature babies*, and fair pay for dairy farmers. Because in store and beyond, every little helps.

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For every 2 nominated products purchased in 1 transaction, in participating UK Tesco stores, on Tesco.com or on the Tesco app during 15/04/26 – 08/06/26, 1 promoter will donate 1 hygiene product to In Kind Direct. This will be calculated at the end of the campaign. Products donated will include the nominated products or equivalent product up to a maximum donation volume of 1.6 million product donation units across all promoters.

In Kind Direct, is a registered charity in England and Wales, no 1052679. For more information visit: tes.co/inkinddirect

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what’s in † your wipe? other wipes*

we have just 2 ingredients

*Other wipes contain on average 12 ingredients. Calculation based on an average of ingredients in baby wipe products available globally †Visit waterwipes.com/claims-verification for claims comparison verification

Clubcard price valid 01.05.2026-01.08.2026.

Clubcard/app required. While stocks last. Available in the majority of stores.

Available at

WORDS GEORGINA CROTHERS PHOTOGRAPHY DAN JONES FOOD STYLING KATY GREENWOOD PROP STYLING LUIS PERAL * Source: nhs.uk/live-well/eat-well/food-types/fish-and-shellfish-nutrition/ **Source: tescoplc.com/100-tesco-seafood-products-msc-certified/

HEALTH & WELLBEING

Spotlight on

seacuterie Step aside, salami. Move over, mortadella… There’s a new kind of charcuterie gracing our serving boards: oily fish. With the packaging looking as good as its contents taste, these little tins are not only on trend, they’re also good for you. Oily fish is high in omega-3 fatty acids, which

may help reduce your risk of heart disease*. Plus, look for MSC-badged tins for seafood certified by the Marine Stewardship Council**.

Arrange open tins on a chic serving board alongside seeded crackers, creamy dips, nuts and cornichons for the latest gourmet bite.

79

IS THIS YOUR

SNACKING SAVIOUR? A hard-boiled egg is the UK’s favourite snack in the Tesco Meal Deal. Why? Well, it’s all in our obsession with protein...

10

MILLION Tesco Egg Protein Pots were sold in 2024*

80

HEALTH & WELLBEING

C

MEET THE EXPERT ELI BRECHER (@elibrechernutrition; elibrecher.co.uk) is a registered nutritionist (ANutr), specialising in hormone and gut health.

Q

Q

COTTAGE CHEESE HAS BEEN REVIVED AS A TRENDING HIGH-PROTEIN INGREDIENT. IS IT WORTH THE HYPE? ‘In my opinion, yes - cottage cheese does live up to a lot of the hype. It’s high in protein, rich in calcium and versatile – stir it in with your scrambled eggs or even turn it into a sweet chocolate mousse.’ Turn to p83 to find our recipe for using this retro ingredient to up your protein intake.

WHAT IS PROTEIN AND WHY DO WE NEED IT? ‘You may have heard of the term “macros” when people talk about their fitness goals. It comes from the word “macronutrient” – a key nutrient our body needs for energy. The three main ones are carbohydrates, fats and protein.

When we eat protein, it’s broken down into amino acids to make the proteins we need for everyday functions, like growing cells and supporting hormone and immune function. These amino acids also repair and grow muscle and bone, which is what makes protein great for building muscle mass and supporting bone health – especially alongside resistance training.’

WHAT ABOUT PROTEIN BARS – DO THEY MAKE A GOOD HIGH-PROTEIN SNACK? ‘Not all protein bars are created equal. Some contain added fat, sugar or other ingredients like sweeteners. Look for higher fibre and lower fat and sugar bars where possible. It’s also important to note that most people in the UK are generally eating enough protein through their main diet and don’t need to supplement with shakes or bars. But if you’re very active and do a lot of sport, these kinds of supplements can be helpful to quickly your intake boost and help muscle recovery.’

Q

Q

ARE PLANT-BASED SOURCES OF PROTEIN AS EFFECTIVE AS ANIMAL-BASED ONES? ‘Yes, they can be. While a plant-based option is usually a source of incomplete protein – meaning it doesn’t contain all nine essential amino acids – eating a varied diet with a good mix of plantbased proteins can still give you all the amino acids your body needs for muscle repair and overall health, provided you meet the daily recommended intake too. So, foods like tofu, tempeh, lentils, beans, nuts, seeds and even wholegrains all contribute meaningfully to daily protein needs. The key is overall protein intake and dietary variety rather than the source alone.’

Q

IS IT BEST TO EAT A PROTEIN SNACK BEFORE OR AFTER EXERCISING? ‘Both matter but they play different roles.

A small snack containing carbs can work well when eaten before your workout, as carbohydrates provide readily available fuel for your muscles, which is key for energy, performance and endurance. After exercise, a high-protein snack could support muscle repair, recovery, growth and strengthening.’

*

Source: theguardian.com/business/2025/jan/10/humble-hard-boiled-egg-becomes-healthy-on-the-go-hit-for-uk-shoppers-tesco-snack **Source: tescoplc.com/new-nation-sfavourite-meal-deal-is-revealed-as-tesco-announces-the-return-of-clubcard-unpacked/ ***Source: tescoplc.com/tesco-s-clubcard-unpacked-2025-reveals-the-differencebetween-london-and-the-rest-of-the-uk-and-it-s-bananas/ †Source: hra-global.com/news/category-expertise/protein-in-2025-from-lifestyle-shift-to-innovation-surge/

ast your mind back. It wasn’t so long ago that crisps dominated the top of the charts as the nation’s favourite snack in our beloved lunchtime combo**. But in 2024, the Tesco Egg Protein Pot took the top spot as the most popular*** – a crown that it retained in 2025.

So why the change? People’s love of protein (one of three macronutrients required by the body to provide energy) is nothing new. In a survey, 75 per cent of UK consumers reported eating more protein in 2025 than they did the year before†. And, being high in protein, the humble boiled egg makes it more convenient than ever to hit our goals.

But what are the benefits of packing in protein, and what else can you eat if a plain egg isn’t quite your thing? We get the lowdown from nutritionist Eli Brecher – and share a few recipe ideas for anyone wanting to put a new spin on some protein favourites.

81

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£6.50

£4.90 Clubcard Price

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HEALTH & WELLBEING

* 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 perfect high-protein breakfast, mid-morning snack or a pre-dinner starter, these bruschettas combine classic flavours with the ultimate protein ingredient flying off the shelves right now.

If you fancy elevating your egg-protein fave, try prepping this modern twist on devilled eggs for when you get home post-workout. They’re flled with Greek yogurt instead of mayonnaise for extra protein.

W H I P P E D C O T TAG E C H E E S E B RU S C H E T TA

PICKLE DEVILLED EGGS

Makes 8 Takes 15 mins Cost per bruschetta 46p

Makes 12 Takes 25 mins Cost per egg half 20p

USE IT UP The pumpkin-seed pesto will keep in the fridge for up to 3 days. Drizzle a little more olive oil over the top to preserve, then toss through cooked pasta.

Cook 6 eggs in a pan of boiling water for 10 mins. Drain, then run under cold water until cool enough to handle. Put 2 fnely chopped mini cornichons in a bowl with 3 tbsp Tesco Finest 0% fat Greek yogurt and 10g fnely chopped fresh dill. Peel and halve the eggs. Put the yolks in the yogurt bowl and mix with a fork until creamy. Season with ¼ tsp smoked paprika. Spoon the yolk mixture back into the egg halves, top each half with a mini cornichon, sprinkle over ¼ tsp more paprika and 5g more fnely chopped dill. Serve with hot sauce, if you like. Cover and keep in the fridge for up to 3 days.

Preheat the oven to gas 7, 220°C, fan 200°C. Place 200g halved cherry tomatoes on a baking tray and roast for 7 mins until just blistering; set aside. Tip 300g cottage cheese into a food processor and blitz until silky smooth. Transfer to a bowl and grate in the zest of ½ a lemon.

Add 25g fresh basil (from a 30g pack), 15g pumpkin seeds and 5g pecorino to the food processor with the juice of ½ a lemon and ½ tbsp extravirgin olive oil. Pulse until combined, loosen with 1½-2 tbsp water to a pourable consistency, then transfer to a sterilised* jar.

Spread the whipped cottage cheese on to 8 rye crispbreads.

Divide 2 tsp of the pesto between them, using the back of your spoon to smear it into the cottage cheese. Add the roasted cherry tomatoes on top and garnish with 5g each pumpkin seeds and basil leaves.

Each egg half contains Energy

Fat

Saturates

Sugars

Salt

176kJ 42kcal 2%

3g 4%

1g 4%

0g 0%

0.2g 3%

of the reference intake. See page 9.

Carbohydrate 0g Protein 4g Fibre 0g High in protein, which supports the maintenance of muscle mass

Each bruschetta contains Energy

Fat

Saturates

Sugars

Salt

358kJ 85kcal 4%

3g 4%

2g 8%

3g 3%

0.3g 5%

of the reference intake. See page 9.

Carbohydrate 8g Protein 5g Fibre 2g High in protein, which supports the maintenance of normal bones

83

HEALTH & WELLBEING

BREAKFAST BOOST High Protein Chocolate Porridge Pot 70g, 95p (£1.36/100g)

7 GRAMS of protein per serving From apple crumble to birthday cake, our favourite bakes have become flavours in their own right. You may have seen banana bread lattes storming your socials, and we love this take on the trend with these banana bread-flavoured protein balls.

Fat Free Cottage Cheese 300g, £1.65 (55p/100g)

B A N A N A B RE A D E N E RGY B A L L S Serves 4 Takes 15 mins plus resting Cost per serving 33p

Put 100g porridge or rolled oats, 50g milled flaxseeds and ½ tsp ground cinnamon in a food processor and blitz to a coarse powder. Add 2 small, ripe bananas and 3 pitted soft dates, then pulse until combined. Divide the mixture into 12 and roll into even-sized balls. Sprinkle with 2 tbsp more flaxseeds, rolling so they are well coated, then dust with a pinch of cinnamon. Rest in the fridge for at least 20 mins before eating. Keep, covered, in the fridge for up to 3 days.

ON-THE-GO TREAT High Protein Vanilla Yogurt 200g, £1 (50p/100g)

Each serving (3 balls) contains Energy

Fat

Saturates

Sugars

Salt

971kJ 231kcal 12%

8g 11%

1g 5%

13g 14%

0g 0%

of the reference intake. See page 9.

Carbohydrate 30g Protein 7g Fibre 7g Source of protein, which supports the maintenance of muscle mass

84

SPREAD ON CRISPBREADS

GIVE ME MORE! Scan the code to find high-protein recipes, on Tesco Real Food.

WORDS AND INTERVIEW GEORGINA CROTHERS RECIPES MADDIE RIX PHOTOGRAPHY MOWIE KAY FOOD STYLING EMMA JANE FROST PROP STYLING MORAG FARQUHAR

EASY IN-STORE PROTEIN WINS

WITH

ESSENTIAL** NUTRIENTS

*Alpro Greek Style Plain contains 5 essential nutrients: Calcium, Protein, Vitamins B12, D2, B6. **Calcium contributes to the maintenance of normal bones. A varied diet and a healthy lifestyle are recommended for good health.

Available in selected larger stores.

Available at

Cocoa care

WORDS GEORGINA CROTHERS PHOTOGRAPHY DAN JONES FOOD STYLING KATY GREENWOOD PROP STYLING LUIS PERAL

with

Did ywo?u kno In buying Tesco Finest block chocolate, you’re directly supporting smaller-holder cocoa farmers, as sales pay towards the delivery of the Transparence Cacao Programme (see right).

86

Tesco Finest chocolate is the treat you can feel good about adding to your basket

SHOPPING

MILLION seedlings have been distributed across cocoagrowing regions thanks to the Transparence Cacao Programme since 2019**.

As part of this, in 2021, eight maison du planteur fermentation centres were turned into dynamic hubs ofering training and a variety of social and economic activities for local communities. This initiative aims to make local development

Source: transparence-cacao.com/wp-content/uploads/2026/02/2026-Transparence-Cacao-progress-report-VF.pdf Source: transparence-cacao.com/wp-content/uploads/2025/06/Cemoi-Rapport-CFI-eng-forets-2024-25-EN-V3-BD.pdf

1.7

Tesco is also teaming up with the brilliant people at Earthworm Foundation to support farmers in the Côte d’Ivoire to bring you delicious, high-quality chocolate for years to come. The partnership is an ongoing project in the cocoa supply chain working with two cooperatives in Côte d’Ivoire. It will see 500 farms begin to incorporate new farming methods such as agroforestry, which integrates trees, shrubs and sometimes livestock on the same land where crops are grown, to enhance soil health.

‘We are very proud of our partnership with Tesco and our field-level collaboration with the Earthworm Foundation,’ says Julie Clarke, managing director at Baronie UK. ‘It represents a meaningful step towards scaling impact where it matters most – within cocoagrowing communities.’

THE TRANSPARENCE CACAO PROGRAMME SUPPORTS FOUR KEY AREAS:

QUALITY OF BEANS

TRACEABILITY

LIVELIHOODS

ENVIRONMENT

*

OVER

A lot of the cocoa used to make the Finest range of chocolate is sourced from Côte d’Ivoire – a West African country known for its incredible cocoa, grown by hardworking farmers. That’s why Tesco is working with its top chocolate supplier Baronie on the supplier’s Transparence Cacao Programme, which works directly with cocoa farmers to ensure traceability of where the cocoa comes from, as well as support the livelihoods of the farmers who cultivate it.

truly community driven*. You can read more about what this partnership involves and how it is helping farmers at tes.co/cacao.

87

**

W

ho doesn’t love a sneaky bar of chocolate? If you’ve tried a Tesco Finest bar, you’ll know it’s the silky-rich, I’m-defnitely-notsharing-this kind of treat. But the hard work starts way back in the country of origin.

PICK YOUR

18+ years

RELIEF

spray

LONG LASTING

6+ years

WITHIN 1 HOUR

tablet

ACTS

12+ years

PRESCRIPTION

tablet

STRENGTH

ALLERGY RELIEF FOR EVERYBODY

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

Available in the majority of stores.

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HEALTH & WELLBEING

Feeling the pressure?

ILLUSTRATION STUART HOLMES/ILLUSTRATION X Terms and conditions: Eligibility criteria apply. Subject to availability in selected stores only. Excludes NI. All services are at the discretion of the pharmacist. For eligibility criteria, visit tesco.com/groceries/en-GB/zone/blood-pressure?icid=pharmacy_blood_pressure. *Source: BHF

Keep an eye on all the important results this summer with the Tesco Pharmacy blood pressure services

T

he countdown to the football extravaganza is on, but don’t let high blood pressure be the result you miss this summer. Up to five million adults in the UK are estimated to have undiagnosed high blood pressure and don’t know they’re at risk*. So, while you do your next shop, why not drop in at Tesco Pharmacy to get yours checked?

Get a blood pressure check At Tesco Pharmacy, you can have an ofcial NHS blood pressure check. It’s free if you’re aged 40 and over and haven’t been previously diagnosed with high blood pressure, are an adult under the age of 40 who has a recognised family history of high blood pressure, or have been referred by your GP for a blood pressure check.

Your initial 10-minute check will take place in a

private consultation room, where the pharmacist will take you through the results.

Thanks to their additional training from British Heart Foundation (BHF), Tesco pharmacists can advise on how to manage your blood pressure and when to see your GP. Depending on your result, you may be offered a monitor to take home to carry out further checks.

Ultimately, you can be sure you’re in safe hands.

If you’re not eligible for a free NHS check, you can still get your blood pressure tested at Tesco Pharmacy.

To find out more about what your blood pressure score means, visit bhf.org.uk/ bloodpressure.

Exclusive BHF partnership Did you know Tesco and British Heart Foundation have had an exclusive health charity partnership since 2018? This has led to extra training for pharmacists. You can also find BHF-approved, heart-healthy recipes on Tesco Real Food by visiting tes.co/heart-healthy.

HERE FOR YOU Tesco Pharmacy is open for longer hours than a lot of high-street pharmacies, so you can fit in your blood pressure check while you’re getting your shop done.

GIVE ME MORE! Scan this QR code to find your nearest Tesco Pharmacy and see the services it can offer.

89

WIN

TO SEE A FAMILY TICKET AND HOTEL THE SHOW IN LONDON We’re offering you the chance to win a family ticket for 4 to see the 25th anniversary production of The Gruffalo this summer at the Lyric Theatre in the West End, plus a one night hotel stay. *Terms & conditions apply. Promotion live from 27th April to 14th June 2026.

Prize draw not affiliated with Tesco.

17 JUL – 6 SEP LYRIC THEATRE

A TALL STORIES PRODUCTION

Shaftesbury Avenue, West End

The Gruffalo is also touring to all parts of the country in 2026 - check out dates on tallstories.org.uk The Gruffalo © Julia Donaldson and Axel Scheffler 1999 – Macmillan Children’s Books

AD REMOVED

EVERYDAY

Fun ways to get your

FRUIT FIX Struggling to notch up your 5-a-day?

Try these surprising recipes

F

illing our baskets with the same fruit each week can become a habit.

If you’re bored of bananas or need a new way to Jazz up apples (see what we did there?), then you’re in for a treat...

Watermelon skewers with chilli & limes p92

91

WAT E RM E L O N S K E W E RS WITH CHILLI & LIME

APPLE ‘DOUGHNUTS’ W I T H M A P L E -TA H I N I D I P

Makes 5 skewers Takes 10 mins Cost per skewer 59p

Makes 14 doughnuts Takes 15 mins Cost per doughnut with dip 15p

Using a pestle and mortar, grind together ¼ tsp sea salt fakes, ½ tsp caster sugar, ½ tsp mild chilli powder and the zest of 1 lime to a fne powder.

Divide a 300g pack watermelon chunks between 5 long skewers. Sprinkle the chilli-salt mix over the watermelon pieces, then grate over extra lime zest to serve. Will keep in the fridge for up to 2 days.

Mix 150g 0% fat Greek yogurt, 1 tbsp maple syrup and ½ tbsp tahini until combined. Sprinkle over ¼ tsp ground cinnamon; chill. Trim the top and bottom off 2 Pink Lady apples and slice into 5mm rounds through the core. Remove the core using an apple corer or a knife. Mix 1 tsp each ground cinnamon and caster sugar in a bowl, then toss in the apple slices. Serve with the dip.

Each skewer contains Energy

Fat

Saturates

Sugars

Salt

101kJ 24kcal 1%

0g 0%

<1g 1%

5g 5%

0.3g 5%

of the reference intake. See page 9.

Carbohydrate 5g Protein <1g Fibre <1g High in chloride

Each doughnut with dip contains Energy

Fat

Saturates

Sugars

Salt

99kJ 24kcal 1%

1g 1%

<1g 1%

4g 4%

0g 0%

of the reference intake. See page 9.

Carbohydrate 4g Protein 1g Fibre 0g Source of fibre; source of protein

1. MAKE BANANA ‘NICE’ CREAM Freeze peeled, chopped banana and hulled, halved strawberries on a tray overnight. Blitz in a food processor with Greek yogurt, milk and honey until thick and creamy. Find the full recipe at tes.co/banana-nice-cream.

2. TURN PEARS INTO ‘CRISPS’ Arrange thinly sliced rounds of frm pear on a lined baking tray and sprinkle over a little mixed spice. Bake in a low oven for 40 mins, then set aside to crisp up. Find the recipe at tes.co/pear-crisps.

3. BARBECUE PINEAPPLE FOR PUD Cut a peeled pineapple into even rounds and remove the woody core. Barbecue or griddle for 4 mins until charred, then sprinkle over a pinch of ground cinnamon. The full recipe is at tes.co/bbq-pineapple.

92

RECIPES ALICE SHIELDS PHOTOGRAPHY DAN JONES FOOD STYLING KATY GREENWOOD PROP STYLING LUIS PERAL

3 MORE TO TRY

EVERYDAY

DA RK C H O C O L AT E - D RI Z Z L E D K I W I S Makes 12 slices Takes 20 mins plus chilling Cost per slice 9p

Melt 25g chopped 75% dark chocolate in a heatproof bowl set over a pan of gently simmering water or in the microwave. Set aside to cool slightly. Peel 2 kiwis (or leave the skin on if you prefer), then cut each kiwi into 6 rounds. Pat dry with kitchen paper. Line a tray with baking paper and arrange the kiwi slices on top. Drizzle over the melted chocolate. Sprinkle over 5g fnely chopped goji berries, then chill in the fridge for at least 15 mins or until set. Keep in an airtight container in the fridge for up to 2 days.

Each slice contains Energy

Fat

Saturates

Sugars

Salt

82kJ 20kcal 1%

1g 2%

1g 3%

2g 2%

0g 0%

of the reference intake. See page 9.

Carbohydrate 2g Protein <1g Fibre 1g High in vitamin C; source of vitamin E

93

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Miracle-Gro® is a trademark of OMS Investments, Inc. and is used under licence from OMS Investments, Inc.

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KNOW-HOW

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

USE IT UP mmarinade to brush chillies for an easy c

Speedy ideas for using up leftover ingredients from recipes in this issue

CORN ON THE COB, p50

Turn leftover corn cob(s) into an easy barbecue side.

Mash 2 tbsp chipotle paste into 80g softened butter, brush onto the cobs and grill to pack instructions, or wrap in foil and barbecue for 30-40 minutes until tender. Great with steak.

TAMARIND PASTE, p31

Commonly used in Indian, Thai and Mexican cuisine, this versatile paste with its unique sweet and sour taste adds depth to curries, sauces and chutneys. Its acidity makes it good for tenderising protein, so try mixing with garlic, soy sauce, honey and crushed

flavour. For a summery twist, on chicken, tofu o thread bay leaves and prawns. onto skewers, alternating with marinated pieces TAHINI, p92 of cod or salmon.

Spread onto a slice of crunchy sourdough Barbecue for around 8-10 minutes, turning toast, tahini works regularly until cooked surprisingly well as through, and serve a satisfying snack or with a squeeze easy breakfast. Top of lemon. with a little honey, sliced banana or ROASTED CHOPPED even a drizzle of HAZELNUTS, p98 extra-virgin olive oil Sprinkle on top of and flaky sea salt. a banana bread loaf before baking, fold MINI CORNICHONS, p83 into cookie dough Dice and use to for a nutty crunch garnish an egg mayo roll or a classic to your biscuits, or scatter over yogurt Danish open and honey or sandwich (see porridge to boost overleaf for more). your breakfast. You Or, to make your could also swap own burger sauce, them for pine nuts finely chop and mix to make your own with white vinegar, ketchup, mayonnaise hazelnut pesto. and some Americanstyle mustard.

BLUE STILTON, p50 Enhance a Waldorf-style FRESH BAY LEAVES, p45 salad with blue Bay leaves are too cheese – perfect tough to eat but are great for infusing for a summer sharer. Apples, dishes with a (such as delicate aromatic

Granny Smith), celery, grapes and toasted walnuts form the base of this salad.

Toss with leafy greens, then crumble over leftover Stilton for a creamy tang.

95

KNOW-HOW

Open sandwiches are fab for turning leftovers into a light lunch or filling snack

1

Grab a sturdy base onto which you can pile your toppings. Sliced sourdough, rye bread, ciabatta or baguette work well, and toasting can help if it’s not so fresh. Rye crackers and flatbreads also make a tasty base.

How to…

PICK THE PERFECT EGGS

1. GOOD EGG Size doesn’t matter, except in bakes. Most recipes call for medium eggs, so these are good all-rounders for spontaneous bakers to have. Shell colour varies by breed of the chicken; try Tesco Finest free range bluebell Araucana eggs for something different.

2. SHELL SHOCK Eggs are fragile, so it’s natural for some to get damaged in transit – check them before you put them in your trolley. When bagging your shop, set them aside until last so they don’t get squashed.

3. ALL IN ONE BASKET Keep eggs in their carton as the porous shells can absorb food odours. To maintain freshness, store at a constant temperature below 20°C. Put them on a main shelf in your fridge, but take them out around half an hour before you plan to cook them.

2

To stop your toppings sliding off, slather on a good spread like houmous, cream cheese, mashed avocado, ricotta, whipped feta or plain yogurt mixed with pesto or tahini. Top with smoked salmon, slices of cured or thinly cut meats or cheese for a protein hit.

96

3

To finish, go for sliced tomato, cucumber, peppers, cooked beetroot or even pear. Tangy blackberries work brilliantly with beets (try our recipe at tes.co/berrybeetssandwich). Then garnish with herbs or diced cornichons, and drizzle with honey or sriracha.

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

WORDS GEORGINA CROTHERS PHOTOGRAPHY TOBY SCOTT, GETTY IMAGES FOOD STYLING ELLA TARN PROP STYLING MORAG FARQUHAR

FRIDGE-RAID FEASTS

THE BEEFY BOYS ARE HERE TO RECLAIM THE

“ A prope British tw r ist on BBQ ” Tom Kerr idge

THE ULTIMATE COOKBOOK FOR LIVE-FIRE COOKING

Available in the majority of larger stores.

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WEEKEND

Treat week the

Serves 4 Takes 10 mins Cost per serve 56p

Melt together 75g chopped dark chocolate, 50g chopped milk chocolate and 1 tsp coconut oil in a heatproof bowl set over a pan of gently simmering water (make sure the bowl does not touch the water), or in bursts in the microwave. Decant into a jug and leave to cool for 5 mins. Pour

the sauce over scoops of your favourite ice cream; the sauce should set hard almost instantly.

Sprinkle over 3 tbsp roasted chopped hazelnuts and a 10g sprinkling of grated dark chocolate to serve.

Each serving (excluding ice cream) contains Energy

979kJ 236kcal 12%

Fat

Saturates

Sugars

Salt

16g 8g 16g <0.1g 23% 42% 17% 1%

of the reference intake. See page 9.

Carbohydrate 17g Protein 4g Fibre 3g

RECIPE ALICE SHIELDS PHOTOGRAPHY GARETH MORGANS FOOD STYLING LUCY O’REILLY PROP STYLING DAVINA MAJI

Upgrade your scoop with this melty sauce, which sets hard as soon as it hits ice cream

DIY HOT C H O C O L AT E S AU C E

98

e BIG on tast G with NOTHIN ARTIfiCIAL

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*GB, 18+ only. Exclusions apply. To enter, buy any 2 bottles of Buxton Water (1L or 750ml), or a 6 x 1.5ltr or 8 x 500ml pack of Buxton Water, scan QR on POS/visit website, register details & upload unique receipt showing purchase(s) in Tesco, for a chance to win via prize draw. A mobile with camera required. One “London Big Half” race place prize, plus 3 smartwatches & 43 Branded Bottle Shoulder Bags. Open 22.04.26 – 31.05.26. Winners only will be contacted by email after the draw to verify & validate win. Max 1 entry/person/day/retailer. Max 1 win/person/prize type/retailer. For Full T&Cs see https://www.sipstepandgo.com/terms Promoter: Nestlé Waters UK Ltd[NB2] , Nestlé House, Haxby Road, York YO31 8TA. *Water contributes to the maintenance of normal physical/ cognitive functions with 2L/ day from all sources as part of a healthy diet and lifestyle. ® Reg. Trademark used in agreement with the Trademark Owner

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