Tesco Magazine October 2026 by Tesco magazine

FREE | OCTOBER 2026

COSY SOFA S SUPPERS Ready-in-15 noodle soup with cheat’s dumplings p42

BRING ON THE BOWL FOOD

WHY WE’RE NOT DRINKING

RULE-BREAKING ROASTS

Remove Magenta border before exporting PDF

PACKED WITH NUTRITION VITAMIN C

FOLATE

FIBRE

Zespri™ kiwifruit* is packed with natural nutrients that help you feel full of energy throughout the day. They are also so sweet and juicy, making them the perfect healthy snack.

*Zespri™ SunGold™ kiwifruit is high in vitamin C (152mg per 100g) and folate (82Mg per 100g) and is a source OF fibre (2g per 100kcal). Zespri™ Green is high in over vitamin C (88mg perof100g), folate Vitamin C daily value. Zespri SunGold average weight: 89.7g *Onekiwifruit piece of Zespri SunGold 53g provides 100% the recommended (73Mg per 100g) and fibre (4.3g per 100kcal).

Available in the majority of stores.

Available at

...and welcome to autumn, certified cosy season and a time for curling up in front of the telly. According to our report on How we really cook and eat (p31), 52 per cent of us regularly eat dinner on the sofa – no shade here! – so we’ve got the best bowl food to enjoy while watching your favourite show (p36). And we’re bringing the pub vibes home with an epic roast that’ll win you legendary status (p18). You may also notice that we’ve had a bit of a glow-up. As well as our new look, you’ll find a 12-page section dedicated to helping solve the daily dilemma of What’s for dinner? (p47). And, because we know you’re as obsessed with food as we are, every issue we’ll feature two of the best reader recipes. (Mia & Hayley’s pumpkin fondue, p72, is a Halloween must-try.) We’d love you to share your recipes at tesco.mag@cedarcom.co.uk – and drop us a follow on YouTube, Insta or TikTok to see what we’re getting up to in the Tesco Kitchen every week.

Epic burger upgrade

@tescokitchen

YOUR OCTOBER OFFERS This issue’s brands include:

SEE IN-STORE MAGAZINE FOR COUPONS

£10

£9

Bring the

MOUNTAINS to the TABLE

Clubcard price valid 06.10.2026-02.11.2026 Clubcard/app required. While stocks last. Available in larger stores.

AD REMOVED

Clubcard Price

Available at

*Biotiful Keﬁr is a source of calcium which contributes to the normal function of digestive enzymes. ‡By volume sales visit www.biotifulguthealth.com to verify the comparison.

YOUR YOGURT UPGRADE

£1 OFF

any Biotiful product

Coupon page 7

Available in larger stores.

Available at

YOUR OCTOBER OFFERS This issue’s brands include:

SEE IN-STORE MAGAZINE FOR COUPONS

CONTENTS

EVERYDAY EATS 36 Bring on the bowl food 47 What’s for dinner? 82 The £5 dinner challenge: Katie’s Sausage spirali 85 Field to fork 92 Cupboard club: Mexican-style one pot

26 recipes inside (see p97) + 100s more online

FOODIE MOMENTS 18 Rule-breaking roasts 44 Dish for Diwali: Chickpea chaat 72 Reader recipe: Halloween pumpkin fondue 98 My kitchen table: GK Barry KNOW-HOW 31 Hot take: How we really cook and eat 66 The rise of sober socials 77 Kitchen 101: Plum, ginger & custard crumble SHOPPING 4 Your October coupons 11 Hero of the aisle 12 Picky bits: Food trends and must-buys 29 Roast-worthy wines 64 Tesco Finest Parma ham 75 Festive Food to Order 95 Behind the brand: The Gym Kitchen

Cedar Communications Limited, Bankside 2, 90-100 Southwark St, London SE1 0SW Email: tesco.mag@cedarcom.co.uk Website: cedarcom.co.uk © 2026 Cedar Communications Limited. Printed by Mohn Media Mohndruck GmbH

COVER RECIPE Rachael Ashley PHOTOGRAPHY Toby Scott FOOD STYLING Troy Willis PROP STYLING Max Robinson

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. Follow Tesco

Visit tes.co/audiomagazine for an audio version of selected features

In this issue Group content director Rachael Ashley Our Tesco mag ed may love to cook but she isn’t shy of a quick fix. Check out her cheat’s ‘dumpling’ hack on p42. Food editor Sarah Cook Our newest recruit (great name for the job!), Sarah makes an epic roast. On p19, she reveals the secrets to a perfect Yorkie. Deaf campaigners Hermon and Heroda Berhane The stars of Tesco’s Now We’re Cooking campaign share their go-to sofa supper, on p38. Tesco wine expert Hugo Murray Don’t know what wine you should pour with your roast? Hugo helps you make smart choices, on p29.

Tesco Kitchen chef Kat Scott Payne Kat is a big fan of fuss-free dishes. In this issue, she shares two of her favourites, on p36 and p93.

Chef and content creator Rene Subash When it comes to Diwali celebrations, Rene’s Chickpea chaat, p44, is the perfect flavourloaded dish for feeding a crowd.

SAVE SAVE

£1.15 £1.15 SEECOUPON COUPON SEE ON PAGE44 ON PAGE

Reg. Trademark of Société des Produits Nestlé S.A.

Available in the majority of larger stores.

Available at

of the aisle

hero Serving suggestion *Offer available in selected stores from 12 October 2026 until 12 April 2027, while stocks last. Clubcard/app required

PICKY BITS

THIS MONTH: HOT DIPS Your fave Italian dinner in molten form? We’re so here for that! This creamy carbonara sauce is topped with chunky ciabatta sprinkles, Cheddar and parsley, then fnished with crispy pancetta. Heat to get it gooey, then spear ciabatta on a fork and dip in. Jump on the trend with 3 for £8 on Tesco Finest Deli items*.

Tesco Finest Carbonara Hot Melting Dip 170g, £3.75 (£2.21/100g)

ADDS TO

BASKET Our e dit of the b e st buys this month. Inspire d by so cial, c urate d by th e Tesco mag team

‘This is the best shopbought pizza’ That’s what you said about our Takeaway range – and we listen. Find your next fixation with new flavours, like this Takeaway Tandoori Chicken Sizzler 492g, £3 (61p/100g) .

#LoveDemPatties is Port Royal’s motto; one bite, and you’ll know why. Port Royal founder Edward Johnston started his small business so he could share his heritage, and this Jamaican Beef Patty 140g, £1.35 (96p/100g) - specially spicy minced beef, herbs and veg in a ‘Kingston crust’ golden pastry - is his fave. ‘Beef was the only option in Jamaica for many years,’ says Edward. ‘It’s the OG and definitely my go-to.’

PICKY BITS

Bagel with a side of coffee Coffee-infused salmon? Trust us, it works. Pair this 36-hour cured smoked salmon with cream cheese and Tesco Finest bagels. Or scan the QR code below for more inspo from the Tesco Kitchen. Tesco F inest Cold Brew Coffee Infused Thick Cut Smoked Salmon 100g, £7; Tesco Finest 5 Sourdough Bagels, £2 (40p each)

FOR

EN I NS

C O KI T

Run, don’t walk: Poppi is at Tesco. These viral sodas are low in sugar, made with added fibre, taste delish - and they look cute in your fridge. Poppi Orange Soda; Lemon Lime Soda; Wild Berry Soda; Strawberry Lemon Soda; Raspberry Rose Soda all 4 x 330ml, £5.75

Trending sodas incoming

(44p/100ml)

AD REMOVED

PICKY BITS

Pasta-maxxing

WORDS GEORGINA CROTHERS PHOTOGRAPHY TOM REGESTER FOOD STYLING MIMA SINCLAIR PROP STYLING MORAG FARQUHAR

Big chunky shells of pasta to catch all that tomato-ey, creamy goodness? Oh yes. This pasta is conchiglie on steroids. Stuff with spinach and ricotta and pair with a rich tomato or bechamel sauce. Tesco F inest Conchiglioni 375g, £2.50 (67p/100g)

Currently obsessed with… …the 2016 revival trend. And what’s more 2016 than an açai smoothie bowl on your Insta? If you never got as far as making one back then, this Sambazon Frozen Scoopable Açai Original 500ml , £4.70 (94p/100ml), is the perfect pair with fruit. Or grab a spoon and enjoy from the tub.

Classic crumpets get a sourdough glow-up with Tesco F inest 4 Ancient Grain & Rye Sourdough Crumpets, £1.50 (38p each) . 15

PICKY BITS

Freakin’ bats Don’t blow the budget on that £20 plushie – these cuties are only £2.50. Mini Character Plush Assortment, £2.50 each

Enjoy a spooky baking session with your little ones - or your besties - with this Day of the Dead Biscuit Kit 668g, £4.95 (74p/100g).

For your Boo Are these baskets all over your socials? Ours too. Assemble the perfect gift for that Fright Night-obsessed friend: Halloween Boo Basket, £4.50

Seasonall delights Lavishly topped with all the flavours of Banoffee Pie or Black Forest Gateau, our new French Toasts are the perfect way to see in the season. You’ll find them in The Café now, along with seasonal specials including BBQ Fried Chicken Mac & Cheese, Apple Pie & Custard Iced Matcha, and Pumpkin Spiced Latte.

NEAR Y

SC 16

THE CA

FÉ

TO F I N

And, of course, we’re still serving up all the classics, from all-day breakfasts to Finest coffee.

Increase the friendly bacteria in their gut *

IMPORTANT NOTICE: Breast milk is best. Follow-on milk is for babies over 6 months, as part of a varied weaning diet. Not intended to replace breastfeeding. *multi-fibre blend of 2’FL & GOS is scientifically proven to increase the number of friendly bacteria in baby’s gut. ZTT1534_08/26

Available in the majority of stores.

Available at

NOW THAT IS A ROAST Bye, boring meat and two veg. Enter roast 2:0. Make like a chef next Sunday by trying one of their rule-breaking roast dishes. Service!

THE MOMENT

MEET THE REBEL ROASTERS Sarah Cook Our new food ed swears by mustard powder, bouillon and onion granules for a seriously savoury Yorkshire pud. Plus, she does juicy lamb with gravy so good you’ll want to slurp it out of the jug! (p26).

Jay Claus

Level up your Sunday lunch with one of these cheffy dishes – or make them all for the ultimate spread

Sarah’s secret ingredient Yorkies Makes 12 Takes 40 mins plus at least 4 hrs chilling Cost per Yorkie 17p

‘Some rules were made to be broken, which is why I’ve amped up these Yorkies with punchy flavour. Just remember that fat equals flop, so use skimmed milk for max rising. Cook on a conventional setting if you can (fan ovens can cause wonky tops), and always, always rest the batter first.’ Sarah Cook, Tesco mag food ed

140g plain flour 2 tsp English mustard powder (we used Colman’s) 2 tsp onion granules 2 tsp vegetable stock bouillon (we used Marigold, or use 1 vegetable stock cube, crumbled) 4 eggs, plus 1 egg white 200ml skimmed milk 12 tsp vegetable or sunflower oil

1 At least 4 hrs before cooking (or the day before), make the batter. Mix the flour with the other dry ingredients, plus a little seasoning. Whisk in the eggs and egg white, then the milk, to make a smooth batter - or whizz everything together

in a blender. Pour into a jug, then cover and chill for at least 4 hrs. 2 An hour before cooking, take the batter out of the fridge. Preheat the oven to gas 7, 220°C, fan 200°C. 3 Add 1 tsp oil to each hole of a 12-hole muffin tin. Heat the tin in the oven for 5-10 mins until the oil is shimmering. 4 Carefully pour the batter to come halfway up each hole (you may have a splash of batter left depending on the size of your tin – don’t overfill!). Quickly put the tin back in the oven. Cook for 20-25 mins until golden brown and risen (don’t open the oven door to check until they’ve had at least 20 mins).

One of the brains behind super-cool pub pop-up Rake London, Jay gives us his take on the classic carrot and swede combo (p21).

Tom Booton Former Dorchester hotel head chef Tom shares a devilishly simple dish. Pared back and made ahead – that’s the scoop on his perfect roasties (p23).

Helen Graham Iconic chef Helen is all about giving vegetables main character energy. Whole-baked and layered up with Med flavours, her cauli cheese (p25) is out of this world.

Each Yorkie contains Energy

Fat

Saturates

Sugars

Salt

505kJ 121kcal 6%

7g 10%

1g 5%

1g 1%

0.5g 8%

of the reference intake. See page 97. Carbohydrate 10g Protein 5g Fibre 1g High in vitamin B12; source of protein

Available in the majority of stores.

Available at

THE MOMENT

A SCOT TISH CLASSIC…

‘Sunday joints and gravy are renowned for being bold and rich, so the sides have to balance the plate; this take on a traditional Scottish recipe can be used in place of tired mint jelly. The Tabasco-spiked golden syrup brings a hit of sweetness, a little heat and a lot of nostalgia. Deceivingly easy, but gets a bigger reaction than you might expect.’ Jay Claus of Rake at The Compton Arms in Islington, London

33p per serve

Jay’s clapshot with hot golden syrup

…WITH A ‘SWALT Y’ SPIN

Serves 8 Takes 40 mins Cost per serve 33p 250g carrots, peeled and chopped into 3-4cm size chunks ½ swede, peeled and chopped into 3-4cm size chunks 100ml golden syrup 1½ tbsp red Tabasco 100g butter, softened

1 Add the carrot and swede chunks to a medium saucepan with 500ml water and cover with a tight-fitting lid. Bring to the boil, then turn the heat down to low-medium and cook until the vegetables are soft enough to break down under the pressure of a fork; about 30 mins. Allow to cool slightly but not completely,

as blitzing works better with warm ingredients. 2 Meanwhile, warm the golden syrup on the gentlest heat, just to loosen it. When loose, stir in the Tabasco off the heat until combined. (This can also be done in the microwave.) 3 Drain the carrots and swede, reserving the remaining cooking water. Blend in batches in a blender (or with a hand-held blender back in the pan), until really smooth. If the mix is too thick and won’t blitz easily, add some of the cooking water. Add the butter as it blends, until glossy. Season and mix through

the golden syrup - it should be well balanced: salty, sweet and spicy with a touch of acidity from the Tabasco. If it needs a touch more acid or heat, splash in a couple more drops of Tabasco. 4 To serve, warm the clapshot gently in a saucepan or in the microwave and serve with a little black pepper sprinkled on top. Each serving contains Energy

705kJ 170kcal 9%

Fat

Saturates

Sugars

Salt

11g 7g 17g 0.3g 15% 33% 19% 5%

of the reference intake. See page 97. Carbohydrate 17g Protein 1g Fibre 2g

Chef’s tip For maximum crunch, scrape cooked potatoes with a fork to increase the roughness on the outsides. Craggy edges = more oil absorption = extra crispy.

THE MOMENT

✔CRISPY ✔CRUNCHY FLUFFY

Tom’s refrigerator roasties Serves 6 Takes 1 hr 20 mins plus at least 4 hrs chilling Cost per serve 33p

‘Sunday spud prep starts on a Friday in my restaurant kitchens – the potatoes are fully cooked through in a water/salt brine that means you get flavour in every bite. Come roasting time, it’s all about simplicity. Fancy fats give flavour but inhibit crispness, and any herb or garlic additions go bitter at that temp for that long.’ Tom Booton, former head chef at The Dorchester, now opening Ralphie’s by Tom Booton in London

1.5kg Tesco Finest red potatoes, peeled about 40g table salt (see step 2) 6 tbsp vegetable oil

1 Cut the potatoes into slightly larger chunks than you usually would. If you like, trim off some of the rounded edges to rough up a bit more. 2 Fill a large saucepan with a 2% brine – that’s 20g of table salt for every litre of water you put in. Add the potatoes and bring to the boil, then reduce the heat to medium for about 20 mins until the potatoes are completely cooked through and start to fall apart.

3 Gently drain into a colander. Once they’ve cooled enough to handle, give them a little shake to roughen the edges (or see chef’s tip, opposite) and lift onto wire racks over trays. Once completely cold, chill for at least 4 hrs, uncovered, but better still, overnight (or you can freeze at this stage). 4 Preheat the oven to gas 7, 220°C, fan 200°C. Heat the oil for a good 5 mins in a large roasting tin or cast iron ovenproof pan. Add the potatoes (with no seasoning), turning in the oil, then roast for 45-55 mins, turning every 15 mins or so, until golden and crunchy. Each serving contains Energy

2329kJ 557kcal 28%

Saturates

Sugars

Salt

28g 2g 40% 10%

Fat

3g 3%

0.7g 11%

of the reference intake. See page 97. Carbohydrate 66g Protein 7g Fibre 7g

THE MOMENT

MAIN-CHARACTER ENERGY…

‘Great as a side but if you want to turn this into a full meal, skip the breadcrumbs in favour of a few sheets of filo brushed with olive oil. Sprinkle over some sesame seeds and cumin, before baking as per step 4.’ Helen Graham, chef, and author of Centrepiece

…AS SIDE OR CENTREPIECE Helen’s harissa, feta & oregano cauliflower cheese

HELEN’S PORTRAIT YUKI SUGIURA

Serves 8 as a side (6 as a main) Takes 40 mins Cost per serve 86p 1 medium-large cauliflower 200g frozen peas 60g butter 1 tbsp dried oregano 3 tbsp plain flour 600ml whole milk 2½ tsp English mustard 2½ tbsp Tesco Finest rose harissa paste 130g mature Cheddar, grated 60g panko breadcrumbs 2 tbsp olive oil, plus extra (optional) 3 tsp harissa seasoning (we used Schwartz) 80g feta, crumbled

1 Bring a large pan of water to the boil. Break the cauliflower into roughly even-sized florets and boil for 2 mins, before adding the peas and boiling for a further 2 mins. Drain, leaving in a colander in the sink for 10 mins to steam-dry. 2 Preheat the oven to 220°C, fan 200°C, gas 7. Add the butter to a saucepan on a medium heat. Stir until melted and starting to foam. Add the oregano, stir for a few seconds until fragrant, before whisking in the flour until smooth. Cook for a few mins until it starts to brown, before gradually adding the milk, whisking thoroughly between each addition until completely smooth. Gently bring the bechamel to a simmer for 2-3 mins until it thickens nicely.

3 Whisk in the mustard, harissa and 80g Cheddar along with 1 tsp salt. Mix in the cauliflower and peas, then transfer to an ovenproof dish. 4 In a bowl, stir together the panko, oil and harissa seasoning. Sprinkle evenly over the cauliflower cheese, along with the remaining Cheddar, feta, some seasoning and a drizzle more oil, if you like. Bake in the oven for 15-20 mins until bubbling and golden. Each serving (8) contains Energy

1389kJ 333kcal 17%

Saturates

Sugars

Salt

22g 12g 32% 59%

Fat

8g 9%

1.8g 29%

of the reference intake. See page 97. Carbohydrate 19g Protein 13g Fibre 4g

THE MOMENT

‘Sherry has had a huge renaissance, but it doesn’t need a trend to justify it here. Incredible value, dry fino cuts through the rich fattiness of lamb perfectly. And as it cooks low and slow it mellows, adding way more depth to pan juices than wine or stock.’ Sarah Cook, Tesco mag food ed

Sarah’s slowroasted lamb shoulder with sherry Serves 6-8 Takes 4 hrs Cost per serve £3.85 1 Tesco Finest lamb shoulder with Cornish sea salt & black pepper (about 1kg) 1 tbsp olive oil 1 garlic bulb, cloves separated but unpeeled 4 bay leaves 250ml fno sherry 1 lamb or beef stock pot 50g plain flour

1 Bring the lamb out of the fridge 30 mins before you want to cook. Rub all over with the oil and sit it in a deep roasting tray. Preheat the oven to gas 2½, 160°C, fan 140°C. Dot the garlic cloves and bay over and around the lamb. Add the sherry with 300ml of water and the stock pot. Cover the lamb tightly with a sheet of baking paper followed by kitchen foil, scrunching around the tray edges well. Bake for 3½ hrs until the lamb is falling-apart tender. 2 Pour the lamb juices carefully into a jug through a sieve, discarding the bay and garlic. Add enough cold water to the lamb juices to make up to 700ml. Increase the heat to gas 7, 220°C,

fan 200°C and pop the lamb back in, uncovered, for 20-25 mins to caramelise up a bit. 3 Meanwhile, make the gravy. Spoon 3 tbsp of the fat that has risen to the top of the juices into a saucepan. Over a medium heat, whisk in the flour until it forms a thick paste. Very gradually stir in the lamb juices, working slowly to prevent lumps forming. Simmer for 1 min, whisking, to thicken, then keep warm until the lamb is ready. Each serving (8) contains Energy

1259kJ 300kcal 15%

Saturates

Sugars

Salt

13g 5g 19% 25%

Fat

3g 3%

0.8g 13%

of the reference intake. See page 97. Carbohydrate 9g Protein 29g Fibre 0g High in protein; high in vitamin B12

N FO R CA

REC I P

S 26

O RE ROA ST

PHOTOGRAPHY KRIS KIRKHAM FOOD STYLING MIMA SINCLAIR PROP STYLING MAX ROBINSON

Pale gravy? Doing away with the faff of pre-browning your meat can mean paler juices. An optional teaspoon of Marmite will add instant colour

£17.50

£14 Clubcard Price

SUPPORT YOUR EVERYDAY STRENGTH†, ENERGY§ & IMMUNITY*

‡ Euromonitor International Limited; Consumer Health 2026 edition, per Supplement Nutrition Drinks category definition, retail value sales, RSP 2025 data. 2HMB (ß-hydroxy-ß-methylbutyrate) is an active metabolite of leucine, among the constituent elements of proteins, naturally found in some foods, but in small quantities. † Protein to maintain muscle mass and calcium and vitamin D to maintain normal bones and normal muscle function. § Vitamins C, B2, B6, B12, niacin, folate and pantothenic acid, which contribute to the reduction of tiredness and fatigue. * Contains vitamin A, B6, B12, C, D, selenium, copper, and folate which contribute to the normal function of the immune system. ANIEMEA-P-GB-202600719

Clubcard price valid 30.09.2026-10.11.2026 Clubcard/app required. While stocks last. Available in selected larger stores.

Available at

AD REMOVED

WINE TO TRY

Tesco Finest Chablis 75cl, £16*

INTERVIEW GEORGINA CROTHERS PHOTOGRAPHY JAMIE ORLANDO SMITH FOOD STYLING BIANCA NICE PROP STYLING DAVINA MAJI * Alcohol prices exclude Express stores and may differ in Scotland and Wales

Tesco Finest Barossa Shiraz 75cl, £12*

Tesco Finest The Trilogy Malbec 75cl, £13.75*

RED ERA 18+

Mates round for a roast? Imp re ss th e m with your elite wine knowledge

‘Reds and roasts go hand in hand,’ says Tesco wine expert Hugo Murray. ‘If you’re loving the sound of the roast lamb recipe (p26), then Tesco Finest Barossa Shiraz is the perfect match. It’s really full bodied – an 11 out of 10 kinda thing – thanks to the sandy soil where the vines grow in Australia. It’s got loads of tannins, so that grippy, drying feeling in the mouth competes beautifully with a fatty roast lamb. And while red wine with dessert may not be the done thing, this one’s great with dark chocolate. ‘If you’re having roast beef, try Tesco Finest The Trilogy Malbec. Its ripeness and acidity – a result of being grown at high altitudes – means it’ll cut through rich foods, including hard cheeses. And if you really want to break the rules, go for a white – Tesco Finest Chablis will hold its own alongside a roast.’ 29

Nourish them with essential nutrients*

Vitamin D* for immune system

Iron* for cognitive development

Calcium* for bone growth

Breastfeeding is best. Follow-on milk should only be used as part of a mixed diet from 6 months. Talk to your healthcare professional. *Vitamin D contributes to the normal function of the immune system in children. Calcium is needed for normal growth and development of bone in children. Iron contributes to normal cognitive development in children. †

Rated excellent (4.7/5) on Trustpilot as recorded on 27/3/26.

Available in all stores.

Rated excellent†

Available at

HOT SLUG TAKE

How we really

AND

One Pulse survey of 700-800 UK respondents, July 2026

COOK EAT

Air-fryers, fakeaways and Italian food... Obsessed. Dinner on the sofa? Jury is out. We polled the nation * to find out what’s hot and what’s not when it comes to food at home

All stats from One Pulse survey of 700-800 UK respondents, July 2026. Butter chicken cooking sauce 500g, 89p (18p/100g) *Source: tescoplc.com/sustainability/planet/food-waste/helping-customersreduce-food-waste-at-home **Source: wastemanaged.co.uk/our-news/food-waste/food-waste-facts-statistics/#what-are-some-examples-of-food-waste ***Source: mordorintelligence.com/ industry-reports/the-united-kingdom-barbeque-grill-market †Source: bhf.org.uk/informationsupport/heart-matters-magazine/nutrition/ask-the-expert/what-time-stop-eating ††Source: gov.uk/ government/news/from-builders-tea-to-oat-milk-coffee-how-british-family-eating-habits-have-changed-since-ww2 †††Source: yougov.com/en-gb/ratings/british-dishes

OCT 26

What’s for dinner? Whatever’s going off!

While our survey showed we do love a bit of recipe inspo from social (15%) and websites (23%), it’s the use-by date shouting loudest that most often decides what’s for dinner with 31% making dinner based on what needs eating up. Fair enough, given the average UK family wastes around £1,000 of food a year* – an ouch for both household budgets and the planet. Bread, potatoes, salad leaves and bananas are among the most-wasted foods**. But help is at hand: our Reduce Food Waste hub (scan the QR code below) does what it says on the tin and is an excellent resource for recipes, tips and tricks.

Bookmark our Reduce Food Waste hub on Tesco Recipes

All about alfresco Our survey found 14% own a pizza oven, 19% have a charcoal barbecue and 18% own a gas barbecue. So are outdoor kitchens, long popular in Australia and the US, creeping into the UK? We’re certainly getting the kit. It’s estimated fewer than 2% of Brits had a pizza oven 10 years ago, which would mean ownership has grown about 600% since 2016. Meanwhile, weeknight-friendly gas barbecues are outpacing sales of charcoal versions***. Changing weather might play a part in the rise of outdoor cooking. According to the Met Office, summer 2026 was the UK’s hottest on record. Other factors include post-pandemic trends for both home improvement and staycations.

have a jar of curry sauce on standby in their cupboard

Early-bird special Our survey revealed that 31% eat dinner before 6pm, another 37% have fnished their evening meal by 7pm. Two-thirds of us have fnished dinner and loaded the dishwasher before EastEnders even starts. Spaniards may not understand our British early dinners, but studies† have linked longer overnight gaps between food with better health outcomes, such as reductions in blood pressure and weight.

HOT TAKE

RECIPES XXXXXXXXXXXXXX PHOTOGRAPHY XXXXXXXXXXXXXX FOOD STYLING XXXXXXXXXXXXXX PROP STYLING XXXXXXXXXXXXXX

Sofa, so good for dinner

Bookmark our Chicken Recipes hub on Tesco Recipes

Chicken rules the roost 69% of our survey respondents eat chicken every week. Other regular foods include pasta (62%) and rice (61%). The most recent National Food Survey†† confrmed chicken’s status as the UK’s most popular meat; quite the glow-up, considering that before 1953 chickens were typically kept for eggs, not eating. There have been signs: our chicken recipes hub on Tesco Recipes is consistently one of the most popular pages, while roast chicken was recently crowned the UK’s most popular dish in a YouGov poll†††.

Storecupboard superheroes If your food cupboard were the Marvel universe, the leading characters would be stock cubes (47% of the people in our survey always have these to hand), gravy granules (45%), jarred curry sauce (42%), mixed frozen veg (44%) and pre-cooked rice (34%). Turns out not all heroes wear capes: sometimes they’re hidden in food packaging, ready to rescue our dinnertimes.

Our survey revealed that 52% usually eat on the sofa. But while half the nation is apparently comfortable having dinner on the couch, TV personality Stacey Solomon is not one of them. ‘Baked-BeanGate’ is both an episode of her TV show with husband Joe Swash and their very public marital disagreement on the matter. In the show, Joe is left in no doubt about Stacey’s view after he gives their kids a TV dinner of baked beans on toast. Did we mention it was a cream sofa? Nigella, though, is here for it, telling the Radio Times, ‘I have absolutely nothing against a sofa supper, but I can’t do food that needs a knife and fork. If it can be eaten out of a bowl, I’m very happy to eat while I watch.’

How many dinners do you cook on repeat

77%: 6 or fewer

16%: 7-10 7%: 11 or more 33

HOT TAKE

Italian food: that’s amore

Shop Tesco Finest Italian ready meals

In our air-fryer era It’s not your imagination; air-fryers are literally everywhere: 73% of you own one, according to our survey. Remarkable numbers considering these countertop appliances have only been on the market since 2010. Unlike a multitude of lockdown blips – sourdough-making, Zoom quizzes, Tiger King – the Covidera surge for air-fryers has continued unabated. Cheaper and quicker than a traditional oven, the appeal is obvious. ‘Yes, they can make stuff super-crispy (which I’m here for) – but you can also bake, roast, reheat and dehydrate,’ says Sarah Alcock, Tesco magazine’s air-fryer stan. ‘Plus there’s the satisfaction of pulling the drawer open, giving the food a good shake and shoving it back in – no oven gloves, no oven burns, no steam facials.’

of people we surveyed own an air-fryer

Best of the rest Scratch-cooking is the number one way to save: 48% told us home-cooking has replaced treats like takeaways and dining out, while 43% regularly plan their meals to help them reduce food waste. Southeast Asian flavours are on the up, as our survey revealed the under-44s are embracing cuisines such as Malaysian, Vietnamese, Thai, Korean and Japanese.

Check out our Air-fryer Recipes hub on Tesco Recipes

Weeknights are changing: 62% say the meals they have now are more varied than those they had in their childhood; 20% say the variety is about the same.

WORDS KATE FITZPATRICK PHOTOGRAPHY GETTY IMAGES All stats from One Pulse survey of 700-800 UK respondents, July 2026

We found that 36% are cooking more Italian food than they were two years ago. That’s huge growth on an already incredibly popular cuisine. And while spag bol will always be the G.O.A.T. of home cooking, 2026 Italian food is giving more elevated la dolce vita vibes: pistachio everything, bitter spritz cocktails, gourmet tinned fish, fancy crisps, premium olive oil and all the burrata. Aperitivo, anyone?

Toy Story Make Your Own Forky and Karen

Disney Princess Doll & Accessories

One Piece 38cm Plush (Styles Vary)

(Styles Vary)

EXCLUSIVE TO US

Mama Surprise Families Mama's House

Mario and Luigi Mini Anti-Gravity RC Racers

EXCLUSIVE TO US

Funko One Piece 5 Pack

More toys & games in-store now! Bluey Heeler Family Celebration Home

EXCLUSIVE TO US

Cupcake Brother and Sister Twins EXCLUSIVE TO US

Clubcard price valid 16.09.2026 - 01.11.2026. Clubcard/app required. While stocks last. Available in the majority of larger stores. All promotional offers and prices are correct at the time of going to print but may be subject to change. Products not available online. *Colours and designs may vary from those shown.

Available at

Bring on the

BOWL Nothing hits quite like eating in front of the TV. Simple, cosy food with all the autumn feels: we’re in

Speedy shiitake stroganoff with ruffled pasta ‘I’m a fully certified sofadinner lover. After a long day at work, all I want to do is put on the same TV show I’ve seen a hundred times before, curl up and tuck into a big bowl of something comforting and delicious. For me, there’s nothing better than this creamy stroganoff pasta. The mix of shiitake and exotic mushrooms add umami richness, and the reginette – a ribbon pasta with ruffled edges – takes it to the next level. It’s a simple, quick weeknight dinner with quality ingredients that makes it feel a little bit fancy.’ Kat Scott Payne, Tesco Kitchen chef

Serves 2 Takes 20 mins Cost per serve £3.07 1 tbsp olive oil 125g pack Tesco Finest shiitake mushrooms, larger mushrooms torn 150g pack Tesco Finest exotic mixed mushrooms, larger mushrooms torn 1 small onion, diced 2 garlic cloves, thinly sliced ½ tsp smoked paprika 150g Tesco Finest reginette pasta ½ vegetable stock cube, made up to 250ml 200ml 50% less fat crème fraîche 1½ tsp wholegrain mustard 1 tsp cracked black pepper or freshly ground, plus extra to serve (optional) handful flat-leaf parsley, finely chopped (optional)

1 Heat the oil in a frying pan on a medium-high heat, then add the mushrooms. Cook for about 8 mins or until golden-brown, stirring occasionally. Add the onion, stir and cook for 3 mins or until fragrant, then add the garlic and cook for 2 more mins. Stir in the smoked paprika. 2 Meanwhile, bring a large saucepan of water to the boil and add the pasta. Cook until al dente – about 10-12 mins – then drain and set aside. 3 Add the vegetable stock to the frying pan and turn up the heat to simmer for 3 mins or until reduced by a third. 4 Turn down the heat to low and add the crème fraîche, mustard and black pepper. Stir until everything is combined. 5 Add the cooked pasta to the frying pan and stir until all the pasta is coated in the sauce. Serve with a little extra black pepper and chopped parsley, if you like. Each serving contains Energy

2396kJ 570kcal 29%

Saturates

Sugars

Salt

23g 12g 33% 59%

Fat

8g 8%

1.2g 19%

of the reference intake. See page 97. Carbohydrate 70g Protein 17g Fibre 7g

NO SHIITAKE MUSHROOMS? If you don’t have the mushrooms Kat uses, this recipe will work just as well with button or chestnut instead.

EVERYDAY EATS

FOOD OD 37

EVERYDAY EATS

‘We love creating recipes that are nourishing and full of flavour, and this is a real favourite. Creamy sweet potato, proteinrich chickpeas and that zingy green goddess sauce; it’s one of those meals that feels like you’ve put in lots of effort but it’s so simple.’ Hermon & Heroda Berhane, stars of Tesco’s Now We’re Cooking campaign, promoting accessible recipes for the deaf and disabled communities

£1.42 per serve

Green goddess chickpeas with smashed sweet potato jackets Serves 2 Takes 50 mins Cost per serve £1.42 2-pack baking sweet potatoes 2 tsp olive oil 400g tin chickpeas, drained and rinsed handful fresh coriander, chopped 2 spring onions, sliced For the green goddess sauce 1 lime, juiced ½ lemon, juiced 1 spring onion, trimmed and chopped 65g fresh coriander 50g Tesco Finest 0% fat Greek yogurt, plus extra to serve 4-5 jarred sliced green jalapeños, plus 1 tbsp brine from the jar 1 tsp white sugar

1 Air-fry the sweet potatoes for 35 mins at 200°C (or oven bake for 45-50 mins at gas 7, 220°C, fan 200°C). Remove the potatoes from the air-fryer and ‘smash’ with a potato masher or similar. Carefully line the hot air-fryer basket with baking paper, then drizzle the potatoes with the oil, season and return to the air-fryer for a further 10 mins until golden (or 15 mins more in the oven). 2 Meanwhile, put the green goddess sauce ingredients in a blender with some seasoning. Whizz until smooth. Pour half the sauce into a bowl (keep the rest in a clean jar in the fridge for up

to 3 days to use as a salad dressing). Add the chickpeas, most of the chopped coriander and spring onions and mix well. 3 When the potatoes are ready, lift into bowls. Top with the chickpea mixture followed by a dollop of extra yogurt, the remaining spring onions and coriander. If you like, wedge the remaining lemon half and serve alongside. Each serving contains Energy

Fat

Saturates

1856kJ 441kcal 22%

8g 11%

1g 6%

Sugars

Salt

16g 0.7g 18% 11%

of the reference intake. See page 97. Carbohydrate 71g Protein 14g Fibre 15g 2 of your 5-a-day; high in fibre

Whip up a

Win! Go to

Elmleawin.com Buy a qualifying Elmlea product between 3-8-26 and 26-10-26, keep your batch code, and enter it at www.elmleawin.com by 2-11-26. There are 600 winning moments across the promotion, with 50 prizes available each week. Maximum 5 entries and 1 prize per person. Non-winning entrants receive a 10% Ninja discount. Full t&C’s available at www.Elmleawin.com/terms. Promotion not in association with Tesco.

Available in larger stores.

Available at

E L B A V O REM HAN DLE

Available at

Evenings, with a side of Sauvignon Blanc.

Clubcard price valid 06.10.2026-02.11.2026 Clubcard/app required. While stocks last. Available in the majority of larger stores.

£11.50

£9.50 Clubcard Price

Available at

EVERYDAY EATS

COVER RECIPE

This steaming bowl of noodles topped with cheat’s wontons is the easiest dinner ever

EVERYDAY EATS

Ready-in-15 noodle soup with cheat’s dumplings Serves 2 Takes 15 mins Cost per serve £2.94

THE PERFECT JAMMY EGG Add medium eggs to a pan of boiling water and set a timer for 6½ mins. Plunge the eggs into a bowl of cold water as soon as the timer goes off. Peel when cool enough to handle. For runnier yolks, drop 30 secs-1 min from the cook time.

2 tbsp miso paste 4 tsp light soy sauce 2 tsp sriracha chilli sauce, plus extra (optional) 220g pack Tesco Finest miso green vegetable medley 1 nest fne egg noodles 2 tsp bicarbonate of soda ½ x 300g pack sausage & ham tortelloni 1 tsp sesame oil 1 lime, half juiced, half cut into wedges 2 spring onions, sliced or fnely shredded 3g fresh coriander sprigs or leaves picked Optional toppings jammy eggs (see left), crispy onions, chilli crunch, chopped roasted peanuts, sesame or nigella seeds, shredded crispy seaweed

1 Put the miso paste in a saucepan with the soy sauce, sriracha, sachet of miso dressing from the veg pack and 700ml water. Bring to a simmer. Once the broth is simmering, add the noodles. Remove from the heat, cover with a lid and set aside for 5 mins. Add the vegetable medley after 3 mins. 2 Meanwhile, bring 1ltr of water to the boil in a saucepan, add the bicarbonate of soda, then drop in the tortelloni for just 3 mins. Lift out with a slotted spoon and toss gently with the sesame oil. 3 Finish the broth with lime juice and extra sriracha, if you like. Divide between bowls, then top with the ‘dumplings’, spring onions and coriander. Decorate with the optional toppings and serve with lime wedges to squeeze over. Each serving contains Energy

2022kJ 481kcal 24%

Fat

Saturates

Sugars

Salt

12g 3g 11g 4.0g 18% 16% 12% 67%

of the reference intake. See page 97. Carbohydrate 66g Protein 21g Fibre 11g

PHOTOGRAPHY TOBY SCOTT FOOD STYLING TROY WILLIS PROP STYLING JENNY IGGLEDEN MODELS NATALIE BOAKYE AND LAUREN SALUI, BMA MODELS

‘My daughter and I are both big on bowl food: ramen, pho, poke… they’re staples in our house. We’re always competing to make the most delicious dish in time to watch our fave TV programme. (It’s The Celebrity Traitors atm.) Hate to blow my own trumpet but I think I’ve smashed it with this cheat’s dumpling noodle soup. The ‘dumplings’ are actually Tesco filled pasta, boiled with a bit of bicarb to give them a more wonton-like texture. As quick, satisfying meals go, it can’t be beaten.’ Rachael Ashley, Tesco mag ed

I LOVE CHICKEN BUT ON WEDNESDAYS IT’S

BETTER NATURE TEMPEH FOR TEA

THE FLAVOUR-HUNGRY PROTEIN WITH MORE GOOD INSIDE

Available in larger stores.

Available at

Fo o d ie and flavour que en Rene Suba sh reveals her favo ur i te sna c k for sharing

nown for her incredible flavour mashups, Scouse girl Rene Subash (@renes.cravings) is taking TikTok by storm. There, you’ll find anything from mango lassi pie with the perfect gelatinous wobble, to double-tap-worthy masala chai ice cream sandwiches made with Parle-G biscuits. Author of There’s Rice at Home, she’s the ultimate foodie. ‘I love how Diwali brings everyone together,’ says Rene. ‘For me, it’s more cultural than religious. I have so many memories of spending it with family and friends in India, setting off fireworks and eating good food.’ The key to a great Diwali dish, according to Rene, is one that feeds a crowd – and this one defo ticks that box. ‘Chaat is so easy to make ahead or throw together at the last minute,’ she says. ‘My twist is scooping up all the goodness with mini poppadoms.’

This dish comes together with hardly any effort. You’ve got spiced chickpeas and potatoes, a cooling yogurt, and other toppings that create an irresistible crowd-pleaser

PHOTOGRAPHY TOBY SCOTT FOOD STYLING TROY WILLIS PROP STYLING JENNY IGGLEDEN *Subject to availability

‘My chickpea chaat is a huge part of Diwali in our house’

CELEBRATIONS

Save the date Diwali will be celebrated on 8 November.

Chickpea chaat Serves 8 Takes 35 mins Cost per serve 57p

RECIPE S

AN FOR SC

D ORE IWA M

250g new potatoes 2 tbsp tamarind paste 2 tbsp light brown soft sugar 1¼ tsp chaat masala (we used Shan*) ¼ tsp ground cumin 400g tin chickpeas, drained and rinsed ½ tsp chilli powder 275g natural yogurt, plus 2 tbsp 1 tsp caster sugar 1-2 tomatoes, diced ½ red onion, finely diced 80g pack pomegranate seeds 10g fresh coriander, leaves picked 1 tsp mint sauce mini poppadoms, to serve (optional)

1 Boil the potatoes in a saucepan of water until cooked through; about 14-18 mins. Drain, then set aside to cool completely. When cold, dice. 2 Meanwhile, add the tamarind paste, brown sugar, ¼ tsp chaat masala and cumin to a small saucepan with 2 tbsp water. Stir and bring to a simmer, then reduce to a low heat for 2-3 mins to thicken. Set aside to cool. 3 Stir together the potatoes, chickpeas, chilli powder and remaining chaat masala in a bowl, then spread out on a serving platter. 4 Mix 275g yogurt with the caster sugar; spoon over the chickpeas and potatoes. Scatter over the tomatoes, onion, pomegranate seeds and coriander and drizzle with the tamarind sauce. 5 Mix the extra 2 tbsp yogurt with the mint sauce and dollop on top. Serve with mini poppadoms for scooping, if you like. Each serving contains Energy

Fat

Saturates

521kJ 124kcal 6%

3g 4%

1g 6%

Sugars

Salt

9g 0.1g 10% 2%

of the reference intake. See page 97. Carbohydrate 19g Protein 5g Fibre 3g Source of fibre; source of protein

Available in the majority of stores.

Available at

12 pages of dinner inspo

WHAT’S FOR

At 3pm, you can almost hear the WhatsApp groups popping off with the nation’s most-asked question. So we’ve launched this bumper meal solution section to save you from teatime tedium. Whether you’re having that ‘Not chicken again!’ chat or arguing over pasta or stir-fry, turn the page to find triple-tested recipes that’ll save on time and budget without sacrificing on taste 47

your way

FREEZER FIX

Smoky cod stew Serves 4 Takes 40 mins Cost per serve £3.09 ½ x 225g Spanish chorizo ring, sliced 200g frozen soffritto mix 3 tbsp smoked tomato paste 2 x 400g tins cherry tomatoes ½ vegetable stock cube, made up to 250ml 200g frozen sliced mixed peppers 360g pack frozen cod fillets 10g fresh flat-leaf parsley, leaves picked and finely chopped crusty bread (optional)

1 Heat a sauté pan over a medium heat, add the chorizo and fry for 3 mins or until it starts to release its oils and is crisp around the edges. Transfer to a plate, leaving the oil in the pan. Add the sofritto mix and cook for 3 mins. Stir through the tomato paste and continue to cook for 1 min or so. 2 Add the tinned tomatoes, stock and some seasoning and bring to a gentle simmer for 5 mins. Add the peppers and cooked chorizo and cook for 3 mins until the sauce has thickened and the flavour is rich. 3 Push the frozen cod pieces into the sauce so they are submerged. Continue to cook for 18 mins or until the fish is cooked through and flakes easily. Scatter over the parsley and serve with crusty bread, if you like. Each serving contains Energy

1430kJ 343kcal 17%

Fat

Saturates

Sugars

Salt

16g 5g 14g 2.2g 22% 26% 15% 36%

of the reference intake. See page 97. Carbohydrate 17g Protein 30g Fibre 8g

WHAT’S FOR DINNER?

34g

28g

FIBRE

PROTEIN

Can I freeze it? Yes! You can freeze leftover portions because the frozen ingredients have been thoroughly

30g PROTEIN

cooked between freezings. The chorizo sauce also lends itself to batch freezing. It’s super-versatile so make a double portion (set

aside half the sauce before adding the fsh to the rest), then use another night with chicken, tinned beans or beef mince.

AD REMOVED

WHAT’S FOR DINNER?

LIGHTER SHARING PLATTER

Thai-style turkey lettuce cups Serves 4 Freeze mince only Takes 20 mins Cost per serve £1.59 1½ tbsp vegetable oil 1 echalion shallot, fnely diced 500g pack 2% fat turkey breast mince 3 tbsp green curry paste 1 lime, halved, half in wedges 1 tsp rice wine vinegar 10g fresh coriander, leaves picked and chopped 250g pouch microwave jasmine rice or leftover cooked rice (or 100g dried rice, cooked) 2 Little Gems, leaves separated 2 spring onions, fnely shredded ⅓ cucumber, quartered lengthways and fnely sliced 25g salted roasted peanuts, chopped 1-2 tbsp chilli crunch (we used Blue Dragon mild kick; you can use extra hot if you prefer)

1 Heat the oil in a frying pan on a medium heat; cook the shallot, stirring, for 3 mins. Add the mince and fry, breaking up with a wooden spoon until golden; about 5 mins. Stir in the curry paste; continue to cook for 2 mins more. Pour in 50ml water and bubble for 2-3 mins. Squeeze over ½ a lime, the rice vinegar and most of the coriander. 2 Meanwhile, heat the rice to pack instructions or until piping hot throughout. Stir through the remaining coriander. 3 Fill the lettuce ‘cups’ with the rice, turkey mince, some spring onions, cucumber and peanuts. Top with chilli crunch and serve with lime wedges for extra zing. Each serving contains Energy

1684kJ 401kcal 20%

Saturates

Sugars

Salt

16g 3g 22% 15%

Fat

4g 5%

0.8g 13%

of the reference intake. See page 97. Carbohydrate 27g Protein 37g Fibre 3g 1 of your 5-a-day; high in protein

Clever swap Swap turkey for chicken, pork or vegan mince if you prefer. Freezer bags of Plant Chef meatfree mince are great to have on standby because you can cook it straight from frozen.

401

37g

KCAL

PROTEIN

Did you know? 1 in 4 f ive year olds experience * tooth decay

to Groundwork, helping children build healthy teeth and habits for life SCAN TO FIND OUT MORE

Trade marks are owned by or licensed to the Haleon group of companies. PM-GB-AQU-26-00087 *National Dental Epidemiology Programme, March 2025. Aquafresh will donate £50,000 to Groundwork (reg. charity number 291558), payment will be made to Groundwork by 31st March 2027.

Clubcard price valid 30.09.2026 to 10.11.2026 Clubcard/app required. While stocks last. Available in the majority of larger stores.

Available at

WHAT’S FOR DINNER?

Batch cook Double or triple the apple and celery pickle for topping rice bowls, toasties and tunamayo jackets.

Make midweek burgers a thing. These new 3-ingredient beef patties contain beef, salt and pepper – and nothing else!

VEGGIE DINNER FOR TWO

Lemon pepper beans Serves 2 Takes 25 mins Cost per serve £2.22

Serves 4 Takes 45 mins Cost per serve £4.17 500g frozen skin-on fries 1 tsp Cajun seasoning 4-pack Tesco Finest sesame brioche burger buns 2 x 340g packs Tesco Finest 3-ingredient burgers 1 tsp vegetable oil 80g Tesco Finest Gorgonzola, sliced

2 tbsp mayonnaise 1 tsp cider vinegar For the pickle 2 tsp honey 1 tbsp cider vinegar 1 tbsp extra-virgin olive oil ¼ tsp celery salt few fresh dill sprigs, leaves picked and fnely chopped 1 apple, peeled, cored and cut into matchsticks 1 celery stick, very fnely sliced at an angle

1 Preheat the oven to gas 7, 220°C, fan 200°C and pop in a baking sheet. For the pickle, whisk together the honey, vinegar, oil, celery salt and dill. Add the apple and celery; stir well. Set aside for 20 mins (or make up to 4 hrs ahead and keep chilled). 2 Cook the fries for 15-18 mins on the baking sheet. After 10 mins, toss them in the Cajun seasoning. Add the buns, cut-side up, for the final 2 mins. 3 Meanwhile, rub the burgers with a little oil and air-fry at 180°C for 11 mins, turning halfway, until cooked through (or follow the pack instructions to cook in the oven). Place the cheese on the burgers and air-fry for 1 min more until melted. 4 Spread the buns with mayo, then fill with the burgers and pickle. Sprinkle the fries with the cider vinegar to serve*. Each serving contains Energy

3769kJ 902kcal 45%

Fat

Saturates

Sugars

‘This combo of blue cheese and apple is one of my top “swalty” pairings, made even better here because we’ve stuck it in a burger. If Gorgonzola isn’t your thing, anything salty and melt-worthy will work: think smoked cheese, Camembert, even grated halloumi.’

1 Heat the butter and 2 tsp oil in a sauté pan and soften the onion over a low heat for 8 mins, stirring occasionally. Add the garlic and cook for 2 mins, then pour in the beans and stock; bring to a gentle bubble then cook for 10-12 mins until the beans are soft and the stock has reduced. 2 Meanwhile, massage the remaining oil, crushed chillies and a pinch of salt into the kale, add to an air-fryer and cook at 180°C for 3 mins, shaking the drawer halfway, until crisp (or crisp in the oven at gas 6, 200°C, fan 180°C for 10-12 mins). 3 Remove the pan from the heat, stir through the pecorino, lemon zest and juice. Season generously with black pepper. Stir the beans so that they break down a little, keeping some texture, then stir through the parsley. Pile the crispy kale on top and serve with warmed fatbreads for scooping. Each serving contains Energy

Salt

52g 19g 16g 2.9g 74% 96% 18% 48%

of the reference intake. See page 97. Carbohydrate 64g Protein 42g Fibre 7g

Sarah Cook, Tesco mag food ed

3143kJ 750kcal 38%

Fat

Saturates

Sugars

Salt

28g 8g 9g 2.8g 40% 41% 10% 46%

of the reference intake. See page 97. Carbohydrate 83g Protein 31g Fibre 22g

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

Gorgonzola burgers with Cajun fries

AIR-FRYER BURGERS

10g butter 4 tsp olive oil 1 small onion, fnely chopped 1 garlic clove, crushed 2 x 400g tins cannellini beans, drained and rinsed ½ vegetable stock cube, made up to 300ml pinch of crushed chillies 50g curly kale, stalks discarded 25g pecorino, fnely grated 1 lemon, zested and juiced 10g fresh flat-leaf parsley, leaves picked and fnely chopped 2 Tesco Finest flame baked flatbreads, warmed

WHAT’S FOR DINNER?

22g

31g

FIBRE

PROTEIN

We’re all for viral storecupboard recipes when they’re this quick, tasty and easy on the washing up

WHAT’S FOR DINNER?

The perfect chicken stew to take you from summer to cosy season

44g PROTEIN

COOK ONCE, EAT TWICE

Serves 2 Takes at least 3 hrs 30 mins Costs per serve £2.86 1 tbsp vegetable or olive oil 600g pack skinless chicken thigh fillets 1 leek, trimmed and finely chopped 5 carrots, peeled, 2 chopped, 3 halved lengthways 4 large whole garlic cloves, peeled 50g pearl barley 1 chicken stock cube, made up to 500ml 1 tbsp Tesco Finest rose harissa paste, plus extra (optional) 75g frozen peas 5g fresh dill, most leaves picked and finely chopped 1 lemon, half zested and juiced, half cut into wedges

1 Heat the oil in a frying pan over a high heat. Season and brown the chicken, in batches, until golden on both sides. 2 Add the chopped veg, garlic and pearl barley to a slow-cooker. Sit the halved carrots and chicken on top. Mix the stock and harissa, then pour over everything. 3 Cover and cook on high for 3-4 hrs (low for 5-6 hrs) or until the chicken is really tender and the grains are plump and cooked through. Turn off the slow-cooker. 4 Remove the halved carrots and 2 of the chicken thighs and set aside to use the following day (see p59). Stir the frozen peas, chopped dill, and lemon zest and juice into the rest, re-cover and leave for 5-10 mins to cook the peas. 5 Scatter with the remaining dill sprigs and serve with lemon wedges and extra harissa, if you like. Each serving contains Energy

2544kJ 608kcal 30%

Fat

Saturates

Sugars

Salt

28g 7g 14g 3.6g 40% 33% 16% 59%

of the reference intake. See page 97. Carbohydrate 38g Protein 44g Fibre 13g

Sarah Cook, Tesco mag food ed ‘Pearl barley is so underrated: cheap, nutritious and virtually impossible to mess up. It’ll also still retain a little “chew”, no matter how long you forget about it for.’

Pearl barley 500g, £1.20 (24p/100g)

Slow-cooker chicken on brothy grains & veg

£4.50

£3 Clubcard Price

Clubcard price valid 07/10/2026 - 27/10/2026. Clubcard/app required. While stocks last. Serving suggestion. Subject to availability. Available in the majority of larger stores.

Available at

Delicious FRU I TY gummies for KiDS!

CHEWYVITES.COM Available in larger stores.

Available at

WHAT’S FOR DINNER?

NEXT-DAY LEFTOVERS

Warm chicken, lentil, chestnut & carrot salad Serves 2 Takes 15 mins Cost per serve £2.61 2 tsp Dijon mustard 1 tbsp extra-virgin olive oil, plus 1 tsp 2 tbsp red wine vinegar, plus 1 tsp 1 small red onion, finely sliced 390g tin green lentils, drained and rinsed ½ x 180g pack chestnuts, chopped 1 small orange, zested and juiced 5g fresh dill, leaves picked and finely chopped, plus extra sprigs 2 leftover chicken thighs (see p56) 3 leftover halved cooked carrots (see p56) 50g mixed salad leaves

Use it up Don’t waste those chestnuts. Give spag bol an edge by crumbling them through the sauce, or toss with buttered kale.

16g FIBRE

1 Mix the mustard, 1 tbsp oil and 2 tbsp red wine vinegar with 1 tbsp water and season to taste. 2 Add 1 tsp oil to a pan over a low heat and soften the onion with 1 tsp vinegar and a pinch of salt for 5 mins. Add the lentils, chestnuts, and orange zest and juice, then warm through; about 3 mins. Toss with the chopped dill and 2 tbsp of the dressing. 3 Meanwhile, warm the leftover chicken and carrots in the air-fryer at 180°C for 3 mins or until the chicken is piping hot (or wrap in kitchen foil and warm in the oven, preheated to gas 7, 220°C, fan 200°C for 8 mins), then shred the meat and chop the carrots; set aside to cool a little before adding to the pan. 4 Dress the salad leaves with 1 tbsp of the dressing and arrange on plates. Spoon the chicken, carrots and lentils over the top; fnish with the remaining dressing and extra dill sprigs to garnish. Each serving contains Energy

2332kJ 558kcal 28%

Yesterday’s leftovers become today’s special

Fat

Saturates

Sugars

Salt

23g 5g 19g 1.2g 32% 23% 21% 20%

of the reference intake. See page 97. Carbohydrate 50g Protein 30g Fibre 16g

Love this recipe and have been using it for years. So easy and quick to prepare. Another cracker from Tesco! Holly

It’s a winner with everyone easy to make and so delicious! I don’t think you’ll find a better lasagne recipe! Peccan222

Whole family loves this recipe. I always make double of the ragu, freeze it and use it with pasta another day. Tomas D

Freezer filler Freeze assembled, uncooked lasagne for up to 3 months. Defrost for 24 hrs in the fridge, then cook as step 4, right. Or freeze leftovers in individual portions for easy reheats. 60

559 KCAL

WHAT’S FOR DINNER?

Our top-rated online recipe on Tesco Recipes; make this your new go-to version

Lasagne Serves 6 Takes 1 hr 40 mins Cost per serve £1.58 1 tbsp olive oil 1 onion, diced 1 carrot, peeled and diced 1 celery stalk, trimmed and diced 2 garlic cloves, finely sliced 250g pack 5% fat beef steak mince 250g 10% fat pork mince 200ml red wine

1 tbsp tomato purée 400g tin chopped tomatoes ½ beef stock cube, made up to 200ml 1 tsp Worcester sauce 9-12 lasagne sheets (depending on the size of your baking dish) 50g Parmesan, grated 200g pack reduced-fat mozzarella, drained and shredded For the white sauce 50g butter 50g plain flour 550ml milk

1 Heat the oil in a large saucepan over a low heat. Fry the onion, carrot, celery and garlic for 5 mins or until softened. Add both types of mince and fry on a medium heat until browned. Turn up the heat, pour in the wine and bubble until reduced and sticky. Stir in the tomato purée, chopped tomatoes and stock. Add the Worcester sauce and simmer for 15 mins or until the liquid has reduced. Season. 2 Meanwhile, make the white sauce. Melt the butter in a saucepan over a low heat and add the flour. Whisk until combined and cook on low for 1-2 mins. Remove from the heat and gradually whisk in the milk until you have a loose sauce. Season. Return to a gentle heat and whisk constantly until the sauce thickens. Preheat the oven to gas 6, 200°C, fan 180°C. 3 Layer up the lasagne in a baking dish, starting with a third each of the ragu, followed by a layer of pasta, then the white sauce. Repeat twice. Top with the Parmesan and mozzarella, then bake in the oven for 40-45 mins until piping hot throughout and crisp and bubbling on top. Serve immediately.

SHORTCUT COOK

ON REPEAT

Tesco Finest Parmesan & Mascarpone Sauce 250g, £2.85 (£1.14/100g) Sub the homemade white sauce for a couple of these ready-made versions.

Soffritto Mix 1kg , £2.15 Make it even easier and no-chop. Use about 250-300g to replace the diced veg, just don’t forget the garlic.

Each serving contains Energy

2341kJ 559kcal 28%

Fat

Saturates

Sugars

Salt

21g 11g 12g 1.3g 30% 55% 13% 21%

of the reference intake. See page 97. Carbohydrate 49g Protein 35g Fibre 4g

Tesco Finest Lasagne Al Forno 700g, £7.50 (£1.07/100g) Just made for two! Bakes in 40 mins; zero effort. Perfect for a bowl night.

14g PROTEIN

FAMILY FLEX

Tesco Finest Sweet & Tangy Mango & Coconut Paste 195g, £3.25 (£1.67/100g) Lime and chilli take this fragrant paste from sweet to ‘swicy’. We’ll also be trying it on salmon and white fish, chicken skewers and even halloumi.

Fat

Saturates

Sugars

Salt

10g 14%

1g 6%

8g 9%

1.6g 26%

of the reference intake. See page 97. Carbohydrate 27g Protein 14g Fibre 3g 1 of your 5-a-day; high in protein

Energy

1068kJ 255kcal 13%

N FO R

Each serving contains

E DIN

R REC I P

Jar hero

2 x 170g packs frozen raw king prawns, defrosted and patted dry 3 tbsp Tesco Finest mango & coconut paste 1 ripe mango, peeled, destoned and fesh diced 100g cherry tomatoes, finely chopped ½ red chilli, deseeded and diced (optional) ½ small red onion, finely diced 2 limes, 1 zested and juiced, 1 cut into wedges 2 tsp extra-virgin olive oil 5g fresh coriander, leaves picked and chopped, plus extra sprigs 2 tsp vegetable oil 8 hard taco shells 1 Little Gem, finely shredded

1 Put the defrosted prawns in a bowl with the mango & coconut paste, turn to coat well and set aside. Preheat the oven to gas 4, 180°C, fan 160°C. 2 To make a salsa, mix the mango, tomatoes, chilli (if using), onion, lime zest and juice, olive oil, chopped coriander leaves and a pinch of salt. 3 Heat the vegetable oil in a frying pan over a medium heat. Fry the prawns for 3-4 mins until golden, cooked through and the paste has thickened. Meanwhile, warm the taco shells through in the oven for 2 mins. 4 Fill the taco shells with lettuce, spoonfuls of salsa, the prawns and some extra coriander sprigs, with lime wedges for squeezing over.

Serves 4 Takes 25 mins Cost per serve £2.79

Mango prawn tacos

RECIPES SARAH COOK, LUCY O’REILLY PHOTOGRAPHY TOBY SCOTT FOOD STYLING EMMA JANE FROST PROP STYLING JENNY IGGLEDEN

WHAT’S FOR DINNER?

ADVERTISEMENT PROMOTION

* Survey of 2000 British women age 50+ and BACP Mindometer research. **Clinical study on 40 subjects. ***Instrumental test. †Consumer study of 87 women, application after results. ††Offer available in selected stores from 30 September until 11 November 2026, while stocks last. Clubcard/app required

DON’T PAUSE YOUR WORTH

Glowier skin. Voluminous hair. When it comes to looking and feeling good in menopause, L’Oréal Paris has you covered Menopause changes things, with women commonly experiencing hot flushes, skin losing its natural elasticity, and noticing hair loss. Navigating these physical shifts can contribute to a drop in confidence for many women*. Thankfully, not only is there a lot more understanding and support in addressing the myriad symptoms of menopause, but there are also now products specifically designed to help. L’Oréal Paris, a brand dedicated to empowering women at every life stage, has partnered with GenM to make navigating your beauty routine during and after menopause effortless. Look for the MTick logo, which shows the product has been independently certified by GenM as menopause-friendly. You’ll find it on L’Oréal favourites that have been verified as suitable for menopausal skin and hair.

3 beauties with MTick certification 1 If you have thinning hair or hair loss, try this. It’s proven to reduce hair loss in up to 12 weeks**, resulting in visibly denser hair. L’Oréal Elvive Growth Booster Serum 102ml, regular price £17 (£16.67/100ml), Clubcard price £8.50†† (£8.33/100ml)

2 Hot flushes can play havoc with your makeup. This spray will help it stay in place for up to 36 hours***. L’Oréal Infallible 3-Second Setting Mist 75ml, regular price £10 (£13.33/100ml), Clubcard price £9†† (£12/100ml)

3 Collagen loss can have an impact on skin firmness. This cream is proven to reduce lines and bags as well as reverse the look of up to seven years of wrinkles†. L’Oréal Revitalift Laser Day Cream 50ml, regular price £30 (£60/100ml), Clubcard price £15†† (£30/100ml)

The

real deal

Missed out on a Mediterranean summer? We may not have sunshine, but we’ve got the Parma ham 64

FINEST MOMENTS

ade using a centuries-old craft, Parma ham isn’t just part of a meal – it’s a moment. The ritual of savouring a slice of it is as simple as the ham’s very nature: no fork, no nonsense – eat with your fingers and sip on a glass of crisp white wine. Just how the Italians do it. Because, while you’re getting this Finest 20-month matured Parma ham from the Tesco around the corner, it was dry-cured in the hills around Parma, Italy. ‘Parma ham has to be made in a very specific area,’ says Nathalie Vieira, MD at Fratelli Beretta UK – a family-run business that’s produced authentic Italian charcuterie since 1812. The Emilia-Romagna region’s mountains and coastal breeze create a unique microclimate – a key ingredient in giving the ham its iconic taste. ‘Other than that, Parma ham is made from just pork legs and sea salt - but the process is meticulous,’ says Nathalie. Parma ham needs to mature for at least 14 months. The pork legs are rubbed with Sicilian sea salt and hung in rooms where the humidity and temperature are constantly monitored. The legs are then hung to dry gradually. After seven months, they’re moved to dark rooms, where light barely passes through the window blinds. The windows are opened from time to time to let in the gentle breeze from the Parma hills, until the curing is complete. How do the maestros know when that is? A porous needle made of horse bone is inserted and the scent is inhaled. ‘The longer the ham is cured, the more premium it is,’ says Nathalie. This Finest Parma ham is cured for a minimum of 20 months for a more intense flavour. This crowning jewel is best enjoyed as is, layered on crostini or draped over an indulgent brunch, right.

Parma ham & scrambled egg on toast Serves 2 Takes 15 mins Cost per serve £2.47 4 Tesco Finest free range golden yolk eggs 2 tbsp single cream 5g fresh chives, snipped, plus extra to serve 10g butter 2 slices Tesco Finest green olive & rosemary sourdough 1 tbsp Tesco Finest fresh basil pesto, plus extra for the toast (optional) ½ x 70g pack Tesco Finest Parma ham, slices halved

1 Whisk the eggs with the cream, chives and some seasoning, until well combined. Melt the butter in a pan over a low-medium heat. Pour in the eggs and allow to sit for about 1 min until they start to set on the base, then gently stir and fold until softly set and slightly runny in the centre still (they will continue cooking off the heat). 2 Meanwhile, toast the sourdough slices. If you like, lightly spread with a little pesto. 3 Spoon the scrambled eggs over the toast and arrange the Parma ham slices on top. Finish with a drizzle of pesto and more snipped chives. Each serving contains Energy

1585kJ 380kcal 19%

Saturates

Sugars

Salt

23g 8g 33% 42%

Fat

2g 3%

1.9g 32%

of the reference intake. See page 97. Carbohydrate 21g Protein 21g Fibre 3g

Tesco Finest Parma Ham 70g, £3.50 (£5/100g), or 3 for £8*

WORDS GEORGINA CROTHERS RECIPE LUCY O’REILLY PHOTOGRAPHY ELLA MILLER FOOD STYLING BIANCA NICE PROP STYLING LUIS PERAL Tesco Finest Deli items 3 for £8 offer available in selected stores from 12 October 2026 until 12 April 2027, while stocks last. Clubcard/app required

THE

ZERO

Source: yougov.com/en-gb/articles/55013-why-are-one-in-three-brits-drinking-less-alcohol-in-2026

HERO

HOT TAKE

Think we’re a nation of drinkers? According to a recent survey *, Brits are starting to ditch the booze. Here’s why

A seasoned mocktail-er, the favourite tipple of Tesco magazine’s senior writer Georgina Crothers is the Crodino – a non-alcoholic alternative to Aperol Spritz.

18+

hether you’re gathered for a chilled Fridaynight soirée at a mate’s flat or out at a full-on rave till 5am, ‘Are you drinking tonight?’ is the question more of us are asking each other. And I’ve got to say, I never really know what my answer will be. When my friend’s dad (and amateur mixologist) asked me, ‘Would you like an Espresso Martini?’ at her birthday barbecue recently, I found myself unable to resist – even after the neverending glass of chicken wine they kept topping up for me. But the reality is my drink could have been alcohol-free and I’d have enjoyed it just as much. There’s no doubt the number of Sundays I’ve spent battling hang-xiety now makes me lean more towards a polite ‘No, thanks’. I’m not the only one. While we’re a nation of drinkers and pub-lovers, during Dry January and Sober October, many Brits steer clear of booze. But more measured drinking is emerging in our everyday culture, not just for a one-month challenge. In 2022, British actor Tom Holland, AKA Spider-Man, talked about ditching drinking altogether. In a Jay Shetty podcast he said, ‘I didn’t one day wake up and say, “I’m giving up drinking”. I, like many Brits, had just had a very boozy December. I decided to do Dry January and all I could think about was having a drink.’ He went on to say he wanted to see if he could make it six months without alcohol. ‘By the time I’d got to June, I was the happiest I’d ever been. I could sleep better; I could handle problems better… I had such better mental clarity – I felt healthier, I felt fitter,’ he added.

Sobriety isn’t just for celebs

The idea of going sober has always felt like something tied to celeb culture. ‘Dragon’ Steven Bartlett, on his podcast Diary of a CEO, faced backlash after sharing that having three glasses of wine had ‘ruined three days of his life’. The domino effect of a few swigs of vino with dinner had meant he didn’t sleep as well that night, ate junk food the next day, skipped the gym and, crucially, he ‘podcasted worse’. So, is this movement pioneered by celebs obsessed with optimising every waking moment of their lives? of adults are The short answer is no. A recent * drinking less YouGov survey revealed one third of British adults who drink say they alcohol* have less alcohol than they did 12 months ago. Why? Half (51%) cite

33% 67

AD REMOVED

HOT TAKE

* Source: digital.nhs.uk/data-and-information/publications/statistical/ health-survey-for-england/2024/adults-health-related-behaviours

‘I definitely love being present at social events now and not having The Fear!’

‘a reduced desire to drink’, not to mention affordability (33%) and health (29%) as key reasons for cutting back. Fitness coach Charlotte, 39, falls into the latter category. ‘I was fed up of waking up on Monday bloated, moody and with achy joints,’ she says. ‘I was easily drinking four bottles of wine plus spirits from Thursday to Sunday. I switched to lighter options, but still felt groggy.’ While Charlotte is now 90% teetotal, she’ll indulge in a little bev when she feels the enjoyment will outweigh the downsides. ‘I definitely love being present at social events now and not having The Fear! We’re also now in a world where if you’re going out and getting hammered, it’s likely to be on a social platform by morning.’

The rise of sober socials

Gen Z is taking to hitting the club sober too. ‘Last year I decided to take a break from

18+

drinking,’ says Erika, a 25-year-old student. ‘Sometimes I go clubbing sober because I don’t feel like being drunk is a necessity to have fun.’ For Erika, the main thing is feeling safe and being in good company. ‘I wouldn’t say no to a cheeky shot from time to time, but I really don’t like the feeling of being drunk to the point I’m sick. Plus, drinking is so expensive.’ The Trinity Centre held Bristol Sober Spaces’ first alcohol-free rave last year. Even coffee shops have started hosting daytime raves, matcha lattes in hand: the BBC reported on Yorkshire-based café The Curious Coffee Company, which hosted an early-morning rave before attendees went home to jump on their morning Teams calls. Some of us are going cold turkey altogether, with nearly a quarter of adults in England saying, in a 2024 NHS survey*, that they hadn’t drunk alcohol in the past year. Bayley, 28, is among them, having decided he just didn’t enjoy alcohol enough to deal with its ill effects. ‘One time after a stag do, when I had my head in the toilet at my best mate’s house, I decided I’d had enough. Although that night still makes for a funny story, my stomach just can’t handle the booze,’ he says. ‘I have just as much fun sober. The next stag do I went on, I was the only sober one the entire time, drinking one beer in total. I had a brilliant time - and discovered that 0% Guinness actually slaps!’

All flavour, no fuzz

For me, the alcohol content of a drink isn’t what I’m after either. If anything, all I get from it is a fuzzy head. It’s the ritual; I love socialising and feeling ‘part of it’ – and being the only one not to split a bottle of wine between the table feels like I’m deliberately asking to be left out. But the number of options hitting the shelves to cater for shifting demand is incredible. ‘We’re seeing shoppers take a more balanced approach to

HOT TAKE

Look out for our pick of Tesco Finest low- and no-alcohol wines, in the November issue.

How to hack a sober night out

BYO Our round-up of the low-and-no bevs that are so good, you’ll forget what all the fuss was about You can still enjoy a tinny on the go. This Tesco Finest Cherry & Almond Flavour Sour Mocktail 250ml (0%ABV), £1.30 (52p/100ml) , looks cute and tastes good too.

Morning ginger shot meets a grown-up, classy drink. We’re obsessed with Mother Root Non-Alcoholic Ginger Aperitif 500ml (0.1%ABV), £28 (£5.60/100ml) . PHOTOGRAPHY GETTY IMAGES RECIPES XXXXXXXXXXXXXX PHOTOGRAPHY XXXXXXXXXXXXXX FOOD STYLING XXXXXXXXXXXXXX PROP STYLING XXXXXXXXXXXXXX

alcohol,’ says Amanda Murray, Tesco brand manager for beers, wines and spirits. ‘Rather than giving up alcohol, many are looking to moderate their intake and are actively seeking options that allow them to participate in social occasions without compromising on taste or experience. This has created greater demand for alcohol-free alternatives across a range of categories.’ Charlotte’s also a fan of the new drinks on ofer, which have helped her stick to her drinking-less journey. ‘The 0% ranges are great now. You still feel like you can go out and be part of the crowd without standing out as the non-drinker.’ I couldn’t agree more.

With less than 0.5% alcohol volume, Low Alcohol G&T 4 x 250ml (<0.5%ABV), £3 (30p/100ml) , is super-light, fresh and low in calories.

‘Don’t say no to that evening out with your friends just because you’re not drinking – you’ll still have fun, save money on buying booze and you won’t get FOMO.’ Erika ‘Get a round in at the pub so you still feel part of it – an alcohol-free wine won’t be far of the cost of full-fat!’ Charlotte ‘Ease yourself in. Elect to be the designated driver so you’re not tempted to change your mind part way through the night and have a drink. Also, that way when people ask why you’re not drinking, you don’t need to explain your whole life story and can avoid that awkwardly deep convo at the bar.’ Bayley

‘We’re seeing shoppers take a more balanced approach to alcohol consumption’ 18+

MADE IN ITALY

bi-ﬂux®

healthexpert water ﬁlters and jug

Great value, everyday ﬁltration

water ﬁlters and jug Available in-store

Full range available online

Our most advanced ﬁlter formulation Reduces PFAs by up to 92%**

Reduces impurities from tap water for better tasting drinks

Enhances magnesium in the water

Fits Brita* jugs

Great tasting water Fits Brita* jugs

3 ﬁlters = 450L/ 3 months

4 ﬁlters = 600L/4 months

* Brita brand is is owned by third party and is in no way related to LAICA S.p.A.

** If present in tap water. Maximum reduction observed at the beginning of the filter’s useful life compared to 4 selected substances representative of PFAs with a total perfluoroalkyl substances concentration of 473 ng/L. The bi-flux healthexpert filter cartridge is not a medical device.

Aqua Optima evolve+ filter cartridge & Liscia jug are available in larger stores. All other LAICA products are available on Tesco Marketplace Online.

Available at

Naturally Softens and Removes Earwax

Metered Dose Spray - No drops, No Mess

Pharmaceutical Grade Olive Oil Gentle and Effective

Ear Care for the Whole Family

Recommended by 93% of Ear Care Specialists* *Source: 136 participants (Audiologists and Ear Care Specialists) interviewed via an online survey on the use of Earol; prior to ear wax removal and prophylactically. To verify, please contact: info@venture-life.com.

Available in selected stores.

Available at

‘My fiancée Hayley and I love Halloween. We’re obsessed with horror films so any chance to go hard for spooky season, we’re here for it. Last year we hosted our first Halloween party. Fancy dress obligatory – and the scarier the better. The food was no afterthought, either. We bought the biggest pumpkin we could find to carve out for this epic cheese fondue. We scooped the baked pumpkin flesh and gooey smoky cheese onto chunks of crusty, garlicky bread. My other dipping vessel of choice was a cornichon, because I absolutely LOVE pickled things – Hayley steered well clear, though, and went for sliced-up apple instead. This fondue was such a hit, this year, we’ll probably load up on pumpkins and do it for Bonfire Night too.’ 72

1 Preheat the oven to gas 5, 190°C, fan 170°C. Cut a lid into the pumpkin; scoop out the seeds and strands. Season inside, replace the lid and roast for 50 mins-1 hr until tender. Discard any liquid from inside. 2 Mix the cheeses with the cornfour in a bowl and stir well. Stir in the crème fraîche, brandy and shallot and spoon into the pumpkin. Cover with foil and roast for a further 20-30 mins until the cheese is melted and gooey. Stir well. 3 Meanwhile, cut the baguettes into slices and arrange on baking trays. Rub with the cut sides of the garlic cloves, drizzle with oil and season with pepper. Bake alongside the fondue for the final 8 mins until crisp and golden. 4 To eat, dip the bread, apple slices and cornichons into the fondue on long toasting forks or skewers*. Each serving contains Energy

2032kJ 488kcal 24%

Fat

Saturates

Sugars

Salt

27g 16g 10g 1.4g 39% 81% 11% 23%

of the reference intake. See page 97. Carbohydrate 36g Protein 20g Fibre 4g

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

Pumpkin fondue

2-3kg edible pumpkin 200g pack Tesco Finest extra mature oak smoked Cheddar, grated 195g pack Tesco Finest Swiss Emmental, grated 4 tsp cornflour 125g crème fraîche 3 tbsp brandy, white wine or apple juice 1 echalion shallot, finely chopped 3 Tesco Finest bake at home baguettes with sourdough (white or multigrain) 2 garlic cloves, halved 2 tbsp olive oil 2 apples, halved, cored and cut into chunky slices 340g jar cornichons, drained

Serves 8 Takes 1 hr 45 mins Cost per serve £2.13

PHOTOGRAPHY UYEN LUU FOOD STYLING EMMA JANE FROST PROP STYLING MORAG FARQUHAR

Smoky cheese pumpkin fondue

READER RECIPE

FOR M AN

EN IDE WE

E HALLO OR

18+

We promise to never put down a healthy dog. Please promise to leave a gift in your Will to give dogs a lifetime of love and care. A gift in your Will to Dogs Trust can help take care of around 14,000 dogs in one of our 22 rehoming centres, located all across the UK. We need the help of kind people like you to give abandoned dogs the happy and healthy life they deserve.

To get your free guide about gifts in Wills E: infopack@dogstrust.org.uk or T: 020 7837 0006 Please quote “1058596”, or complete the coupon below.

Please send me a free guide about gifts in Wills (Please fill out in block capitals) Title

First Name

Surname

Postcode

1058596

From time to time we would like to send you exciting updates about our work, products, services and how you can support us, including fundraising activities and research by post. If you’d rather not receive these mailings, please tick here We treat your personal information with care and respect your privacy. We do share your information with Dogs Trust and its subsidiaries. Your personal information is never shared with third parties for their own marketing purposes. It may be processed on our behalf by carefully selected partners. For more information about how we look after and analyse your data, please visit our privacy policy: dogstrust.org.uk/privacy.

Please send this coupon to: FREEPOST DOGSTRUSTL (No stamp required.)

A dog is for life® dogstrust.org.uk

Address

Registered Charity Numbers 1167663 & SC053144 Co. Ltd 09365971

SHOPPING

The art

First time or seasoned pro? Whatever your festive experience, make Christmas 2026 your best ever with the Festive Food to Order online shopping service

P THE FU HO

N TO S CA

IMPRESS with a hand-crafted Chef’s Collection centrepiece that has show-stopper written all over it. SURPRISE with onlineexclusive products that won’t be available to buy in store. LEARN some awesome hosting hacks to help ensure your cooking is totally on point, plus find advice on the best wines to serve. RELAX knowing all your festive must-haves are (literally) in the bag, leaving more time for you to dress your home – and yourself! Order from 3 November**.

aving people over at Christmas can feel like a challenge - no matter how many times you may (or may not!) have done it before. But fear not: Tesco Festive Food to Order understands the assignment. Whether you’re throwing a party for friends or hosting the full shebang for a houseful of relatives, think of the service as your Christmas elf, working behind the scenes to deliver everything you need to make entertaining easy. Traditionalists will love our juicy turkeys and all the trimmings, while striking starters like the Tesco Finest Chef’s Collection Seafood Pithivier will make guests believe there’s a pro in the kitchen. Our wow-factor desserts will win over the Christmas pud haters (we can’t get enough of the new Tesco Finest Belgian Chocolate & Berry Délice). And with Clubcard prices* on lots of items, it’s more affordable than you might think. With the planning and ordering taken care of up front, you can focus on the fun.

RANGE LL

Terms and conditions apply. Clubcard/app required. **Delivery Saver customers only. Other customers can order from 5 November

of hosting

Any

3 for 2 Benefits of a nutritional oral spray

Clubcard Price

Fast acting alternative to tablets and capsules Convenient easy-to-use format

TRY TODAY

£4 OFF

Coupon available on page 7

Clubcard price valid 30.09.2026 - 03.11.2026 Clubcard/app required. While stocks last. Available in the majority of larger stores and online. Excludes Express, Whoosh and IOM.

KITCHEN 101

Get

ready to

It’s official: our favourite childhood pud is cool again. Steaming, buttery, smothered in custard – but with a modern take on trad flavours that’ll be a talking point at the table 77

Remove Magenta border before exporting PDF

Alpro Greek Style contains 5 essential nutrients: Protein, Calcium, Vitamins B12, D2, B6. Alpro Almond No Sugars contains 5 essential nutrients: Calcium, Iodine, Vitamins B12, D2, E.

Available in the majority of larger stores.

Available at

Remove Magenta border before exporting PDF

NEW NUTRIENTS * added ZERR mmin yumminess removed Available in the majority of larger stores.

*Vitamin B5, Folic Acid, Biotin & Zinc added. Vitamins C & D & Zinc each help support the normal function of the immune system. Vitamins B2 & B12 each help to reduce tiredness & fatigue & contribute to the release of energy from food.

Available at

KITCHEN 101

Is there anything more satisfying than that first spoon cracking through the golden crust to reveal bubbling, jammy fruit below? It might scream schoolday stodge to some, but we feel zero shame in sharing our crumble obsession. This version elevates the humble to hero, with warming ginger in every bite and a secret custardboosted show-stealing crumb.

Classic crumble is simply flour, butter and sugar in the iconic 3-2-1 ratio (core knowledge for spontaneous blackberry pickers)

we’ve maximised texture in a topping that’s crunchy, All about the base nubbly and a little bit chewy. For a crisp, shortbread-style Level up your fruity layer with finish don’t overwork it – a a few easy yet game-changing food processor keeps things pairings. Here, we’re coaxing sandy and more delicate. Or out the sweeter side of plums you can simply add nuttiness with candied stem ginger and syrup, while sloe or damson gin and interest to your crumble hit different come winter. Tart topping through additions like oats, rye flour, toasted berries and rhubarb can be seeds and actual nuts for boosted with orange zest and more crunch. juice, or mellowed with apple and pear. For an apple or pear crumble? Try warming spices like cinnamon, nutmeg or chai. Side bar And sweet stone fruits like Crumble accompaniments apricot and peach pair best are seriously divisive. ‘Team with botanicals like rosemary, hot custard’ will defend it bay and rosewater. Crumble forever, while others won’t doesn’t have to play it safe. contemplate anything but melty vanilla ice cream, or rivulets of fridge-cold cream. Who are we to pick Topping tips Classic crumble is simply flour, sides? There’s always room (if you use the right bowl) for butter and sugar in the iconic 3-2-1 ratio (core knowledge for equal opps double-dipping. If you are going all in with spontaneous blackberry custard or ice cream, pickers). Ours, though, is built though, dial back the sugar different. Inspired by the in your fruit a touch to keep syrupy, soft plums beneath, things in balance.

WHICH TEAM ARE YOU?

For some, only the yellow stuff will do. This vanilla-speckled one is fab hot or cold so covers all bases. Tesco Finest custard 500g, £2.95 (59p/100g)

There’s a time and a place for fancy flavours, but the only ice cream that makes the cut for crumble is classic vanilla. Tesco Finest Madagascan vanilla ice cream 480ml, £3.50 (73p/100ml)

If plums are fruit-bowl ripe and ready for eating, pre-bake for just 15 mins. Add 5 mins more for box-fresh, firmer plums.

Plum, ginger & custard crumble Serves 8 Takes 55 mins Cost per serve 65p 2 x 400g punnets ripe plums, destoned and quartered 3 balls stem ginger (we used Opies from a 350g jar), fnely chopped, plus 2 tbsp syrup 50g caster sugar 1 tbsp custard powder For the topping 225g plain flour 2 tbsp custard powder 150g cold salted butter, cubed 75g each caster and demerara sugar (or all caster) 50g porridge oats

1 Preheat the oven to gas 4, 180°C, fan 160°C. Put the plums in a pie or baking dish with the stem ginger. Sprinkle over the caster sugar and custard powder; toss until all the dustiness has disappeared. 2 Drizzle with the ginger syrup plus 6 tbsp water, then cover with foil and bake for 15-20 mins until the plum juices are running and the fruit is softening. 3 Meanwhile, make the crumble topping. Combine the four, custard powder and butter in a bowl, then use your fingertips to rub the butter in. Once you have a crumbly texture with no big lumps remaining, stir in the sugars and oats.

4 Drizzle the crumble mix with 3 tbsp water, then use a fork to ‘rake’ through the crumble to get more of a lumpy mixture. Pop the topping in the freezer for 10-15 mins (or if getting ahead, store in an airtight container in the fridge for up to a week). 5 Sprinkle the cold topping over the fruit. Increase the oven temperature to gas 6, 200°C, fan 180°C and bake for 30 mins until golden and bubbling. Each serving contains Energy

1899kJ 453kcal 23%

Fat

Saturates

Sugars

Salt

17g 10g 42g 0.3g 24% 50% 46% 6%

of the reference intake. See page 97. Carbohydrate 70g Protein 4g Fibre 3g

WORDS AND RECIPE SARAH COOK PHOTOGRAPHY ELLA MILLER FOOD STYLING BIANCA NICE PROP STYLING LUIS PERAL

Prep plums by halving along the natural seam, then twist the halves to separate. Pop out stones with your thumb or a knife.

KITCHEN 101

Forking through a splash of liquid clumps together chunks. Water is fine, or you could use ginger syrup.

Chilling the crumble mix before baking is another trick to get a topping that’s chunky, crunchy and full of texture.

Overwork the top with fingers for extra ‘chew’; underwork with a food processor if you prefer a finer finish.

FOR M AN

E CRUM OR

E RECIPE BL

In the mood for more fancy fillings? Try Miso caramel apple, Pear & raspberry frangipane, or Mulled plum & blackberry. Find these and lots more ideas on Tesco Recipes.

The £5 dinner challenge A tasty meal for under a fiver? What’s not to like. In this regular slot, we invite you to share your smart, money-saving dishes. This month, it’s time for reader Katie’s 25-minute sausage pasta

‘This sausage pasta is a regular in our house. It’s easy to make and is one of the few meals my husband and fouryear-old both enjoy!’

PHOTOGRAPHY UYEN LUU FOOD STYLING EMMA JANE FROST PROP STYLING MORAG FARQUHAR The £5 dinner total is based on the cost of ingredients used to create the dish, using online prices at the time of going to press; some prices might change and some products may be unavailable

SLUG SLUG READER RECIPE

Sausage spirali with pestofennel sauce Serves 4 (or 2 adults and 2 children with leftovers for lunch) Takes 25 mins Cost per serve £1.08 2 tsp vegetable oil 454g pack reduced-fat sausages 1 onion, diced 1 large garlic clove, sliced ½-1 tsp fennel seeds, crushed (to taste) 400g tin chopped tomatoes 190g jar reduced-fat green or red pesto 300g spirali (or other pasta shapes) 30g pack fresh fat-leaf parsley, leaves picked and chopped 30g Parmesan or any hard cheese, finely grated (optional)

1 Heat the oil in a sauté pan on a medium heat. Squeeze the sausages from their skins into little meatballs and cook half in the pan for 5-6 mins, stirring, until browned. Set aside and repeat with the remaining meatballs. Turn the heat to low, then return all the meatballs to the pan, add the onion and cook for 5 mins. Stir through the garlic and crushed fennel (to taste), and cook for 1 min more. 2 Add the tinned tomatoes and pesto, then half-fll the tomato tin with water and swirl this into the pan. Bubble for 8-10 mins until reduced and thickened. 3 Meanwhile, cook the pasta to pack instructions. Drain briefy, then tip into the meatball sauce with a little of the residual pasta water. Add the parsley and a little black pepper and stir well over a low heat. Scatter with cheese, if you like. Each serving contains Energy

2666kJ 635kcal 32%

Fat

Saturates

Sugars

Salt

22g 5g 10g 2.1g 31% 26% 11% 35%

of the reference intake. See page 97. Carbohydrate 73g Protein 32g Fibre 11g

Share your dish Spice swap No fennel seeds? No problem - the pesto packs a good favour punch by itself. If you fancy spicing this up for adults, add ½ tsp crushed chillies.

Have you got a delicious, money-saving recipe you’d love to share with Tesco magazine readers? Send a pic of it, with a list of the ingredients, to tescomag@ cedarcom.co.uk for your chance to be featured here. 83

I N C R E D I B LY DISCREET PROTECTION T H AT M O V E S WITH YOU

UP TO 12 HOURS DRYNESS FIND A COUPON FOR 7 5 P O F F A N Y T E N A D I S C R E E T S I N G L E PA C K O N PA G E 4

Available in larger stores.

Available at

IN SEASON

FIELD TO

What to cook when the best new produce drops. This month: cosy mood = comfort food

FORK 85

IN SEASON SLUG

‘Lincolnshire is a great place to grow leeks. The fertile, sandy soil is packed with all the nutrients that give our leeks their unique sweet flavour and tender texture. I love them best in a creamy cheesy sauce with a Sunday roast just perfection!’ Katie Ford, technical & farms director, A H Worth, Lincolnshire

Caramelised leek & mustard posh mash Serves 6 as a side Takes 40 mins Cost per serve 76p

L E E KS

1kg Maris Piper potatoes, peeled and cut into large chunks 50g butter 500g leeks, trimmed, rinsed and finely sliced 2 heaped tsp wholegrain mustard 50g 50% less fat crème fraîche 50ml milk 50g Gruyère, grated 10g fresh chives, finely chopped

1 Boil the potatoes in a saucepan of salted water for 15-20 mins until completely tender. Drain in a colander and leave uncovered to steam-dry. 2 Meanwhile, melt the butter in a frying pan over a low-medium heat. Add the leeks and cook slowly for 30 mins, stirring occasionally, until completely soft, sweet and caramelised. Stir in the mustard and crème fraîche and season to taste. 3 Return the potatoes to their pan; mash with the milk until smooth (or use a potato ricer for extra-silky mash and mix the milk in after). Stir through the leek mixture along with most of the grated cheese and chives until combined and the cheese begins to melt. Season, then transfer to a serving dish and top with the remaining cheese and chives. We love this alongside pan-fried Tesco Finest halibut and green veg. Each serving contains Energy

1130kJ 270kcal 14%

Saturates

Sugars

Salt

12g 7g 17% 36%

Fat

5g 6%

0.6g 9%

of the reference intake. See page 97. Carbohydrate 31g Protein 8g Fibre 5g

IN SEASON

Leek & feta breakfast bites Makes 12 Takes 40 mins Cost per breakfast bite 56p 500g leeks, trimmed, rinsed and finely sliced 2 tbsp olive oil 12 large eggs, beaten 1 lemon, zested 30g pack fresh flat-leaf parsley, finely chopped 2 spring onions, finely sliced 75g feta, crumbled tomato chutney (optional)

1 Preheat the oven to gas 4, 180°C, fan 160°C and line a 12-hole muffin tin with squares of baking paper. Add the leeks to a baking tray, toss with the oil and season. Roast for 15-20 mins until crispy at the edges. Remove from the oven and cool slightly. 2 Meanwhile, whisk the eggs with the lemon zest, parsley, spring onions, most of the feta and a generous pinch of seasoning, then stir in most of the leeks. 3 Divide the mixture among the lined muffin holes, top each with a little of the remaining feta and leek, then bake for 15 mins until the frittatas are puffed up, lightly golden and just set. Serve with a spoon of chutney, if you like. Each breakfast bite contains Energy

587kJ 141kcal 7%

Saturates

Sugars

Salt

10g 3g 14% 16%

Fat

2g 2%

0.6g 9%

of the reference intake. See page 97. Carbohydrate 2g Protein 10g Fibre 1g High in vitamin D; high in vitamin B12

£3

£1.75 Clubcard Price

START YOUR

WEEK GUT HEALTH CHALLENGE

SCAN PACK FOR CHANCE TO

WIN

UK & ROI only. 18+. 01/01/26 – 31/12/26. Purchase necessary. Smartphone and internet access required. Sign up for the Activia Gut Health Challenge for a chance to win an instant prize. Complete the two-week challenge to be entered into the monthly prize draw (1x prize to be won at the end of each month). Max one entry per person, per email address. Winners are required to provide valid proof of purchase (receipt) to claim prize. Full T&Cs apply, for details visit: promo.danoneactivia.co.uk/uk14c26. *Calcium contributes to the normal function of digestive enzymes. Enjoy as part of a balanced diet & lifestyle.

Clubcard price valid 07.10.2026-27.10.2026 Clubcard/app required. While stocks last. Available in the majority of larger stores.

Available at

SEASON ININSEASON

Butternut squash & blue cheese toasties Makes 2 Takes 30 mins Cost per toastie £1.60

Reduce the prep time by using a 400g bag of diced butternut squash. Microwave it for half the time on the pack, then roast as per step 1. ½ butternut squash (use neck end), peeled and cut in half lengthways 1 tsp olive oil 40g blue Stilton 70g 50% less fat soft cheese 4 slices sourdough bread 2 tbsp Tesco Finest chilli jam 2 tbsp light mayonnaise

1 Score the cut sides of the squash with a sharp knife, then microwave on high for 10 mins. Remove and chop into 3cm pieces. Transfer to an air-fryer, drizzle with the oil and season. Air-fry at 200°C for 10 mins until softened and starting to caramelise at the edges. (Alternatively, cook in a preheated oven at gas 6, 200°C, fan 180°C for 20 mins.) 2 Mash the squash with a fork to a rough paste. Crumble the Stilton in a separate bowl with the cream cheese and mix well. 3 Lay out the bread and spread 2 slices with the chilli jam. Top with the squash. Spread the Stilton mixture over the other 2 slices, then sandwich the squash and Stilton slices together. Spread the mayo evenly over the outsides of the sandwiches. 4 Heat a frying pan over a low-medium heat and dry-fry the toasties for 3-4 mins on each side, pressing down with a spatula, until the bread is toasted and the cheese has melted.

B U T T E RN U T S Q UA S H

Each toastie contains Energy

2302kJ 549kcal 27%

Fat

Saturates

Sugars

Salt

18g 8g 21g 1.7g 26% 40% 24% 28%

of the reference intake. See page 97. Carbohydrate 74g Protein 19g Fibre 7g

Butternut squash doesn’t have a high sugar content so it’s typically used in savoury dishes, even though it’s technically a fruit. Grown in carefully tended fields, these bowling pin-shaped squashes are harvested by hand at optimum size and maturity.

Butternut squash risotto with crispy sage Serves 4 * Takes 40 mins Cost per serve £1.57

To make this vegan, drop the cheese and swap the browned butter for 3 tbsp walnut oil mixed with 2 tsp miso paste. 2 tbsp olive oil 20g pack fresh sage, leaves picked 1 onion, finely chopped 2 celery sticks, finely chopped 1 medium butternut squash, peeled and cut into 1cm chunks 300g carnaroli risotto rice 100ml dry white wine (optional) 2 vegetable stock pots, made up to 1.2ltrs and kept hot 50g butter 40g pecorino or Parmesan*, finely grated, plus extra to serve (optional)

1 Warm the oil in a saucepan over a medium heat. Add the sage leaves and fry for 1-2 mins until crisp. Remove with a slotted spoon and drain on kitchen paper. 2 Add the onion and celery to the pan and fry gently for 5 mins, then add the squash and cook for a further 10 mins, stirring frequently, until the squash softens at the edges. 3 Stir in the rice and cook for 1-2 mins to coat the grains. Pour in the wine, if using, and simmer, while stirring, until fully absorbed. Add the hot stock, a ladleful at a time, stirring continuously until absorbed before adding more. Continue until all the stock has been used; about 20 mins.

4 Meanwhile, add the butter to a pan and cook over a medium heat for 5 mins until deep golden and nutty with golden brown fecks forming. Stir the browned butter into the risotto with the grated cheese. Cover with a lid and leave to rest for 3 mins. 5 Serve the risotto topped with the crispy sage leaves and extra cheese, if you like. Each serving contains Energy

2400kJ 573kcal 29%

Fat

Saturates

Sugars

Salt

21g 10g 15g 2.6g 30% 49% 17% 44%

of the reference intake. See page 97. Carbohydrate 80g Protein 12g Fibre 6g

RECIPES MADDIE RIX PHOTOGRAPHY JAMIE ORLANDO SMITH FOOD STYLING BIANCA NICE PROP STYLING DAVINA MAJI * Use pecorino for vegetarians

IN SEASON

ADVERTISEMENT PROMOTION

YOUR MAKEUP MUST-HAVE

Posing for a photo? Whip out a Kleenex Beauty Tissue frst – they’re exactly what you need for blotting away shine so your skin looks dewy (not sweaty), and to touch up any smudged mascara or perfect a wobbly lip line. These new tissues will quickly earn their place in your beauty toolkit because they are specially designed to take care of your skin. They’re dermatologically tested, soft, versatile and comforting. Choose from Kleenex Beauty Tissues for oily skin, with its touch of vitamin B3, to help absorb oil in seconds to reduce shine. Dry skin? Try the Kleenex Beauty Tissue with glycerine,

which gives it a silky texture, and a touch of Japanese Hokkaido milk, which helps maintain skin’s moisture. Pick a stylish countertop canister that’ll look great in your bathroom, or on-thego wrapper packs to pop in your bag, so sweat, shine and smudges need never spoil an impromptu selfe again. Finally, a tissue that gets your skin.

Kleenex Beauty Tissues for Dry Skin on the go and Kleenex Beauty Tissues for Oily Skin on the go, each 3-pack of 9 tissues, £3 (11p/sheet)

Kleenex Beauty Tissues for Dry Skin canister and Kleenex Beauty Tissues for Oily Skin canisters, each 44 tissues, £4 (9p/sheet)

CUPBOARD

CLUB Here’s where we share all the things you can make from food you probably already have. This month: a one-pan rice dish with Mexican vibes 92

EVERYDAY EASY

Almost the perfect no-mess meal; just chop one onion, then everything else is straight out of your cupboard

MEXICANST YLE ONE POT Kat’s 30-minute fajita rice bowls

RECIPE KAT SCOTT PAYNE LIFESTYLE PHOTOGRAPHY TOBY SCOTT PROP STYLING MORAG FARQUHAR

Serves 4 Freeze without the toppings Takes 30 mins Cost per serve 94p 2 tbsp olive oil 1 onion, fnely chopped 30g sachet fajita seasoning 1 tbsp tomato purée 2 garlic cloves, fnely chopped 200g basmati rice, rinsed 200g tin sweetcorn, drained 400g tin black beans, drained and rinsed 400g tin chopped tomatoes ½ vegetable stock cube, made up to 220ml 2 tbsp drained, sliced green jalapeños (from a jar) 2 bay leaves Optional toppings 4 fried eggs, sriracha, pickled sliced red onions, handful fresh coriander leaves

1 Heat the oil in a heavy-based, deep frying pan (with a tightftting lid) over a medium heat. Sauté the onion for 5 mins until tender. Add the fajita seasoning and tomato purée; stir well. Cook for 2-3 mins or until the purée starts to darken. Add the garlic and cook for 1 min before adding the rice, sweetcorn, black beans, tinned tomatoes, stock, jalapeños and bay leaves. 3 Bring to the boil, stir well, then turn to a low simmer. Cover and cook for 10 mins or until the

94p per serve

rice is cooked, then turn off the heat and stand for 10 mins. 4 Remove the lid, fluff up the rice and serve in bowls. If you like, top each with a fried egg, sriracha, pickled red onions and fresh coriander. Each serving (without toppings) contains Energy

Fat

Saturates

1663kJ 395kcal 20%

8g 12%

1g 7%

Sugars

Salt

11g 2.4g 12% 39%

Kat Scott Payne, Tesco Kitchen chef ‘I’ve gone for a runny fried egg topper, but this is delicious on its own – or you can use up any other leftover protein.’

of the reference intake. See page 97. Carbohydrate 63g Protein 12g Fibre 9g

The best thing you can do for your health is understand it. Discover the ClarityPlus Blood Pressure Monitor at the Pharmacy Counter.

Helps detect signs of Atrial Fibrillation

Track your results on your smartphone

Monitor the whole family

Visit kinetikwellbeing.com to find out more

Available at

Available in selected larger stores.

Win £60 every day

o 6 years

TRUSTED BY PARENTS SINCE 1966

worth of Tesco vouchers* Text CALPOL2, your full name and postcode to 60110 by 11:59pm on 10.11.26. Texts charged at your standard network rate * Opens 00:00 29/9/26. Closes 11:59pm 10/11/26. 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. 2 x Grand Prize winners randomly drawn at the end of the Promotional Period win £1,500, paid to a UK bank account in the winner’s name. Proof of ID required to claim Grand Prizes. 1 entry per person per day. A household can win a max. total of 1 x e-Gift Card Prize & 1 x Grand Prize. 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: Kenvue UK Limited. Administrator: Prizeology Limited. CALPOL® Sugar Free Infant Suspension for infants 2 months + (weighing over 4kg & not premature). Contains paracetamol. For pain & fever. Always read the label. UK-CAL-2026-353405

Available in the majority of larger stores.

Available at

BEHIND THE BRAND

Making gains itness lover and founder of food brand The Gym Kitchen, Segun Akinwoleola has been going to the gym since he was 16. His passion for working out goes deeper than just deadlifting, though. Whether it’s a casual 5-a-side or rallying on the tennis court, sport has always been Segun’s escape. ‘I grew up in Forest Gate, east London – before it was hip, cool and full of cofee shops,’ he says. ‘As teenagers, my friends and I were surrounded by gang and knife crime; the gym became our safe space.’ Coming from a single-parent household with not much money, Segun’s side hustles started young too. ‘I’d buy and sell second-hand items, sell sweets at school – anything to support my family. I’ve always loved business.’ After retaking his GCSEs, Segun went on to earn himself a place at the University of Surrey, to study business management. ‘My aim was always to get out of the environment I was in,’ he says. Then, after years of selling food and drink products into retailers for other brands, he wanted a taste of the action. ‘One day I came out of the gym and went to pick up a quick dinner. But I couldn’t find anything healthy or high-protein that tasted good,’ he explains. So he went on a mission to launch his own meal-prep brand, with mentorship

WORDS GEORGINA CROTHERS

The Gym Kitchen Chicken Tikka Wrap 300g, £3.25 (£1.08/100g); Meat Feast Pasta 275g, £3.10 (£1.13/100g); Piri Piri Grains 250g, £2 (80p/100g). Find more in selected larger stores.

The Gym Kitchen founder Segun Akinwoleola is hitting new PBs left, right and centre

from Wilfred Emmanuel-Jones, AKA The Black Farmer. The Gym Kitchen is now thriving in store alongside his mentor’s products, and Segun is paying it forward. The brand has partnered with Mentivity, which supports underprivileged kids through mentoring and sports programmes. ‘We’re also launching internships for young people from low socioeconomic backgrounds,’ he says. ‘Growing up, 50 Cent was my role model; I couldn’t see anyone outside of gangster rap that looked like me. Black History Month is a chance for young Black people to see themselves in business positions. It also helps others understand the challenges we face so that, as a society, we can band together and move forward.’

For more about how Tesco celebrates Black History Month, visit tes.co/BHM

Available at

RECIPE INDEX

October

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.

recipes MAIN MEALS

SMALL PLATES & SIDES Butternut squash & blue cheese toasties Caramelised leek & mustard posh mash Chickpea chaat Helen’s harissa, feta & oregano cauliflower cheese Jay’s clapshot with hot golden syrup Leek & feta breakfast bites Sarah’s secret ingredient Yorkies Tom’s refrigerator roasties

THE TEAM EDITORIAL Group content director Rachael Ashley Food editor Sarah Cook Senior writer Georgina Crothers Group managing editor Kate Best Deputy chief sub editor Julie Stevens

CEDAR COMMUNICATIONS CEO Jessica Haigh Group business director Kate McLeod Group operations director Georgina Williams Chief financial officer Rob Ford TESCO Head of content & social Joanne Kay Publishing, partnerships and content manager Gabriella Bernardelle Publishing executive Oliver Rose Content executive Lottie Smetham TESCO RETAIL MEDIA Senior campaign manager Sandy Bruce Campaign manager Jaipreet Mann For all advertising enquiries, email tom.glenister@dunnhumby.com

25 21 87 19 23

90 54 38 93 61 54 62 65 42 26 83 56 72 48 36 51 59

Reference intakes are printed below recipes. Find out more at tes.co/referenceintakes. 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

SWEET TREATS & DRINKS Plum, ginger & custard crumble

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.

Tesco magazine is published 11 times a year for Tesco by Cedar Communications Ltd. ISSN 2634-0720. All enquiries should be addressed to Cedar Communications Ltd. Cedar believes in the highest standards in journalistic integrity. 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 advertising contents. All products subject to availability in selected stores while stocks last. All prices and information correct at time of going to press but subject to change. Prices quoted exclude Express 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.

Use pecorino for vegetarians

ART Art director Nina Brennan Senior art editor Alex Whitfield Senior designer Aasawari Bapat Kale Junior designer Oscar Butterworth CONTENT AND PUBLISHING Senior account director Tracy Saville Senior account manager Lucy May Production manager Deborah Homden WITH THANKS TO Gabriella English, Rachel Linstead, Lucy O’Reilly, Emma Webster Group creative director Aileen O’Donnell Content innovation director Kate Fitzpatrick Content director (digital) Sarah Alcock

Butternut squash risotto with crispy sage * Gorgonzola burgers with Cajun fries Green goddesss chickpeas with smashed sweet potato jackets Kat’s 30-minute fajita rice bowls Lasagne Lemon pepper beans Mango prawn tacos Parma ham & scrambled egg on toast Ready-in-15 noodle soup with cheat’s dumplings Sarah’s slow-roasted lamb shoulder with sherry Sausage spirali with pesto-fennel sauce Slow-cooker chicken on brothy grains & veg Smoky cheese pumpkin fondue Smoky cod stew Speedy shiitake stroganoff with ruffled pasta Thai-style turkey lettuce cups Warm chicken, lentil, chestnut & carrot salad

Vegetarian (free from meat and fish) Vegan (free from animal-derived 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.

‘If Love Island’s on, we’re eating in front of the telly’

GK Barry’s first book, It’s Giving Life: A Guide to Surviving and Thriving, £22, is published in hardback by Ebury Spotlight and available now in selected Tesco stores.

Tesc o Kitchen S2 star GK Barr y is ser v ing in the kitchen. This is what’s on ( and off) her menu

I am obsessed with creamy pasta. I want all the carbs. I want to be laid there comatose afterwards. Throw some garlic bread on there too, just to take the mick.

I wing it when I’m cooking. I’ve never measured anything in my life, probably because I don’t know what any of it means. But it’s worked out so far.

Air-fryer soy honey roasted salmon bites are my signature dish. I’ll put rice in a mug, then turn it out onto the plate in a little dome alongside the fish. It makes it look Michelin star.

I know breakfast is the most important meal of the day, but I can’t function in the morning. I cannot stand there and make porridge – I just can’t.

I always have the Real Housewives on the telly when I’m cooking. I need the soothing sounds in the background of women arguing to help me focus. My guilty pleasure is a Scotch egg with salad cream, hands down. I know that’s disgusting, but it slaps. That is my go-to dish.

Pl-owls [plate bowls] are my vessel of choice. I get overstimulated if things are falling off my plate, but a normal bowl is too small. A pl-owl is life changing.

without even trying it first. Like, come on, let’s not ruin the masterpiece! I’m usually the one to load the dishwasher. I chuck everything in. Nonstick pan? She’s going in there. ‘No-hangxiety pasta’ is my favourite recipe in my book. It lines your stomach before a night out. You live and you learn, and I’ve done it for the people.

Grace’s carb ranking 1. Pasta 2. Noodles My round-the-table red flag 3. Potatoes is cutlery scraping on the plate. That could make me (specifically fight 50 gorillas – and win. buttery mash) Also, when someone dashes salt on something I’ve made 4. Rice

INTERVIEW GEORGINA CROTHERS PORTRAIT PHOTOGRAPH JAMES RUDLAND

MY KITCHEN TABLE

Get Closer to the Caribbean Staying at a Sandals resort is more than just a holiday, it's a feeling you'll only find in the Caribbean - the place we call home. Explore our vibrant, culture-rich islands and let us welcome you to our resorts, where everything is included. From Caribbean-inspired cuisine to sunset paddleboarding, and the perfect suites to unwind in. At Sandals adults-only resorts, every stay is truly unforgettable. Come see all we are.

sandals.co.uk | 0800 742 742