Tesco Magazine September 26

JACKETS NEW SEASON S EW S

CHICKEN

Loaded jackets with pulled brisket & chimichurri butter p34

AN AUTUMN REFRESH THE TEAM

EDITORIAL

Group content director Rachael Ashley

Head of food Elli Donajgrodzki

Senior writer Georgina Crothers

Group managing editor Kate Best

Deputy chief sub editor Julie Stevens

ART

Art director Nina Brennan

Senior art editor Alex Whitfield

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

Group creative director Aileen O’Donnell

Content innovation director

Kate Fitzpatrick

Content director (digital) Sarah Alcock

WITH THANKS TO Rachel Linstead, Charlotte Price, Lucy O’Reilly

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

Cedar Communications Limited, Bankside 2, 90-100 Southwark St, London

SE1 0SW Tel +44 (0)20 3353 8300

Email tesco.mag@cedarcom.co.uk Website: cedarcom.co.uk © 2026 Cedar Communications Limited. Colour origination by Rhapsody. Printed by Mohn Media Mohndruck GmbH

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

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

THIS MONTH’S

CONTRIBUTORS

JAMIE ROBINSON

Tesco executive chef, product development, on food trends, p11

SILVANA FRANCO

food writer, takes on the nonna-maxxing trend, p64

JIM & FIN Insta influencers, on the food ritual that matters to them, p78

Spent up over the summer? We’re here to make autumn cool – and affordable – with all the new-season inspo you need. If, like us, you’re not quite ready to call time on summer socials, explore the scruffy hosting trend on p31. There’s a ‘capsule wardrobe’ of condiments, p58, to add that extra something to everyday meals, and we’ve given chicken (the LBD of our grocery shop) a glow-up with three all-new recipes you’ll be making on repeat, p41. If you’re keen to get stuck into a new routine, check out the weeknight rituals of four foodies, p77, and give yourself over to the joy of cooking.

The Tesco mag team

We’re loving…

...pimping a simple dessert by topping vanilla ice cream with these supercute Tesco Finest Strawberries & Cream Flavour Meringue Kisses 100g, £2

Bright days start in the gut

AT HOME ON THE GO

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. ZTT1503_05/2026

EVERYDAY 17 Cook once, eat twice

77 New rituals

87 5 for £25: Air-fryer special

WEEKEND

21 Field to fork 31 Scruffy hosting 41 Reinventing chicken 64 Nonna-maxxing

One-bowl bakes 98 Treat of the week

KNOW-HOW

29 Try the trend: Snack tins

53 Cooking 101:

Cottage cheese bagels

58 Your condiment capsule wardrobe

61 The Tesco Kitchen 84 The freezer edit 95 Too good to waste

SHOPPING

11 What’s in store 39 Greek wine

50 Behind the brand: Bold Bean Co 68 Tesco Finest smoked salmon

HEALTH & WELLBEING

49 How I cook: Briony May Williams 92 Picky plates for kids

COVER RECIPE Loaded jackets with pulled brisket & chimichurri butter, p34

RECIPE Elli Donajgrodzki

PHOTOGRAPHY Jamie Orlando Smith

FOOD STYLING Lucy O’Reilly

PROP STYLING Jenny Iggleden

MODEL BMA Models – Emma Hanson

Tesco magazine is published 11 times a year for Tesco by Cedar Communications Ltd. ISSN 2634-0720. All magazine enquiries should be addressed to Cedar Communications Ltd. Cedar believes in the highest standards in journalistic integrity. Please email karen.huxley@ omc.com with any comments or complaints. Tesco magazine does not accept unsolicited contributions. Editorial opinions expressed in this magazine are not necessarily those of Tesco or Cedar, and the companies do not accept responsibility for the advertising contents. All products subject to availability in selected stores while stocks last. All prices and information correct at time of going to press but subject to change. Due to ongoing uncertainty, prices and availability may be more susceptible to change than usual. Prices quoted exclude Express stores, ROI, NI and IOM. Online prices may vary from those in store, and delivery charges apply. In certain circumstances it may be necessary to withdraw products without prior notice. Alcohol available to over-18s only. Alcohol prices may vary in Scotland and Wales due to Minimum Unit Price legislation.

Shake up your baking repertoire with sweet and savoury treats

PEAR & DARK CHOCOLATE COOKIES

BUTTERNUT FOCACCIA

APPLE & GINGER FRANGIPANE TART

SPANAKOPITA SCONES

Your September recipes

SMALL PLATES & SIDES

Butternut focaccia with hazelnuts & sage

red onion & mango chutney slaw

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

Vegetarian (free from meat and fish)

Vegan (free from animalderived products)

MAIN MEALS

jackets with pulled brisket & chimichurri

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.

chickpea, roasted

sea

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.

SWEET TREATS & DRINK

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

AD REMOVED

2 Lemon & Sultana Danish Buns, £2.50 (£1.25 each)

TRENDING VIENNOISERIE

‘The “ViennaissanceÓ isn’t dying down any time soon. Viennoiserie is a type of baked good that’s a mix of bread and pastry. These picture-perfect treats have gone viral, and are popping up in bougie bakeries across the UK. If you fancy skipping the queues and getting a taste of the trend on a budget, give our new buns a go – like these zesty lemon and sultana Danishes.’

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

Tesco Finest

JAMIE ROBINSON Tesco executive chef, product development

MIE ROBINSON

LUNCH IS

IN THE BAG

Whip up a quick meal with this Chopped Sweet Kale Salad Kit 230g, £2.95 (£1.28/100g), which is ready-to-eat with crunchy toppings and a tangy dressing.

LAY IT ON THICK

We recommend slathering these onto pancakes or waffles for a cosy weekend brunch at home. Tesco Finest Chocolate Hazelnut Crème 300g, £3.50 (£1.17/100g); Chocolate Orange Flavoured Spread 400g, £2 (50p/100g)

CHILL OUT

Tesco Finest Brown Sugar Cold Brew Latte 250ml, £2 (80p/100ml), is made with Arabica coffee beans and demerara sugar. Serve cold with an Insta-worthy pastry (see p11) or team with any of these biccies, both classic and new (below and right)…

Got an urge for a biscuit with your brew? There’s no need for anyone to miss out with the huge range of Free From products on offer from Tesco, the Free From Retailer of the Year 2026. 1. Free From Choc Chip Cookie 145g, £1.70 (£1.17/100g); 2. Free From Jammy Wheels 142g, £1.70 (£1.20/100g); 3. Free From Cream Crunchies 180g, £1.85 (£1.03/100g); 4. Free From Custard Creams 125g, £1.40 (£1.12/100g); 5. Free From Digestives 188g, £2.05 (£1.09/100g); 6. Free From Bourbon Creams 150g, £1.50 (£1/100g) 1 6 5 4 2 3

‘FREE FROM’ DESIRE

NUTTY FLAVOURS

Take nibbles to the next level with these new flavoured peanuts, from Margherita pizza-inspired notes to spicy hot honey and aromatic tikka.

Tikka Peanuts 200g, £2.10 (£1.05/100g)

200g, £1.50 (75p/100g)

200g, £1.50 (75p/100g)

NEW CLASSICS

Fluffy mash and cod fillet pieces fill these Tesco Finest 2 Cod & Parsley Fishcakes

290g, £3.75 (£1.29/100g), along with a creamy, rich Sauvignon Blanc sauce.

Slaw 340g, £1.60 (47p/100g)

YOUR PLANT SAVIOURS

Pop these in your freezer for midweek meals to cut down on meat. Plant Chef Meat-Free Mince 454g , £2.25 (50p/100g); Plant Chef 4 Spicy Bean Burgers

454g , £1.39 (31p/100g).

Pickled Mexican Style

Habanero Hot Honey Peanuts

Margherita Pizza Peanuts

Garnish burritos, fajitas and tacos with this chilli and lime pickled pink slaw

Change one ingredient. Taste the difference in everything.

The sea is the only ingredient. Cornish Sea Salt, hand-harvested from grade A Celtic waters.

COOK ONCE, EAT TWICE

Be a leftovers legend with these double-duty recipes

...lunch tomorrow Dinner tonight...

Air-fryer pasta alla Norma p18

Aubergine parmigiana ciabattas p18

Dinner tonight

AIR-FRY ER PASTA

ALL A N ORMA

Serves 4 Freeze pasta and sauce only

Takes 45 mins

Cost per serve £1.26

4 tbsp olive oil

3 aubergines, trimmed and cut into half-moons

2 large garlic cloves, crushed

2 x 400g tins peeled plum tomatoes

20g fresh basil, leaves and stalks separated, stalks fnely chopped

2 tsp red wine vinegar

pinch of caster sugar

300g rigatoni

80g ricotta

20g pecorino, grated

1 Preheat the air-fryer to 180°C. In a bowl, massage 3 tbsp oil into the aubergines, then season well. Transfer to the air-fryer and cook for 25-30 mins, shaking the drawer every 5 mins and mixing with a wooden spoon to ensure the aubergine pieces cook evenly until tender and caramelising; season.

2 Meanwhile, heat the remaining oil in a frying pan over a medium heat. Fry the garlic for 1-2 mins until fragrant and sizzling, then pour in the tinned tomatoes and half a tin of water; break up the tomatoes with a wooden spoon. Add the basil stalks, vinegar and sugar; season well. Bring to a boil, then simmer over a medium-high heat for 25-30 mins, stirring occasionally, until thick and saucy; reduce the heat if it starts to stick. Stir in most of the basil leaves and season to taste.

3 Cook the pasta to pack instructions. Drain well.

4 Lightly stir the cooked aubergine into the sauce. Set aside around 230g for the parmigiana ciabattas (right), then mix the pasta into the remaining sauce. Divide among plates and serve topped with a dollop of ricotta, grated pecorino, the remaining basil and some black pepper.

Each serving contains

the reference intake. See page 9.

Lunch tomorrow

Serves 2 Takes 20 mins

Cost per serve £1.98

COOK’S TIP Make this more substantial by serving with air-fried chips – find a recipe at tes.co/air-fryer-chips.

2 ciabatta rolls, split leftover aubergine in tomato sauce

80g drained mozzarella (from a 210g pack)

15g pecorino, shaved

60g pack wild rocket

4 tsp Tesco Finest balsamic dressing

1 Preheat the grill to high. Put the ciabatta rolls on a baking tray, cut-side down, and grill for a few mins until toasted.

2 Flip the rolls over and spread the bottoms with the aubergine-tomato sauce. Tear over the mozzarella, then grill for a further 2-4 mins until the cheese is melted and the aubergine mixture is warm.

3 Meanwhile, mix the pecorino with the rocket.

4 Remove the tray from the grill and pile a third of the rocket-pecorino mix on top of the melted cheese. Season with black pepper and sprinkle over a little balsamic dressing, then top with the roll lid. Serve with the remaining rocket and pecorino salad alongside, drizzled with the remaining balsamic dressing.

Each serving contains

SERVINGSUGGESTION

hing. **With ollowing 8 weeks tw torygb@haleon co

*After 8 weeks twice-daily brushing. **With twice-daily brushing. †Compared to a regular toothpaste following 8 weeks twice-daily brushing. ††IPSOS, 2025. To verify: mystory.gb@haleon.com. Trade marks are owned by or licensed to the Haleon group of companies. PM-GB-SENO-26-00175

7x BETTER STAIN REMOVAL†

APPLES

FIELD TO FORK

Make the most of seasonal British produce with clever ideas for apples and cabbage

A PPLE & GI NGER

FRANGIPANE TART

Serves 12

Takes 1 hr 40 mins plus chilling and cooling

Cost per serve £1

COOK’S TIP Keep for

3 days in an airtight container or freeze, wrapped well.

plain flour, for dusting

320g pack ready-rolled shortcrust pastry

5 British apples,

4 peeled, cored and cut into 1.5cm chunks;

1 cored and sliced into thin wedges

2 tbsp caster sugar

2cm piece fresh ginger, peeled and grated

165g butter, at room temperature

165g icing sugar, plus

1 tbsp and extra for dusting

3 large eggs

165g ground almonds

3 tbsp cornflour

20g hazelnuts, chopped

300ml pot whipping cream

50g crystallised ginger, chopped

1 Lightly dust a work surface with flour and roll out the pastry until large enough to fit a 25cm loose-bottomed fluted tart tin. Fit the pastry in the tin, cutting away any excess pastry. Chill in the fridge for 30 mins. Preheat the oven to gas 4, 180°C, fan 160°C; put a baking tray in to heat up.

2 Meanwhile, place the apple chunks, caster sugar, ginger and 2 tbsp water in a saucepan over a low-medium heat. Cover and cook for 20 mins, stirring regularly, until the apples are tender but still holding their shape and lightly caramelised. Transfer to a bowl and set aside.

3 Beat the butter with the icing sugar in a stand mixer or using an electric whisk for 1 min until combined. Add the eggs one at a time, beating in between each addition. Fold in the almonds and cornflour until mixed through.

4 Remove the pastry tin from the fridge and spread the apple chunks over the base. Spoon over the frangipane mixture, spreading to the edges. Arrange the sliced apples, slightly overlapping, on top and scatter with the hazelnuts. Slide the tin onto the preheated tray and bake for 1 hr until golden and risen. Cool slightly on a wire rack.

5 Whisk the cream with 1 tbsp icing sugar until soft peaks just form. Fold the crystallised ginger through. Dust the warm tart with a little icing sugar and serve with a dollop of the ginger cream on the side* Each serving contains

STICK Y APPLE C HIA BREAKFAS T PO TS

Serves 4

Takes 20 mins plus at least 8 hrs chilling Cost per serve 87p

GET AHEAD Keep the pots in the fridge, covered, for up to 3 days.

Coarsely grate 2 British apples into a bowl. Mix in 1½ tsp vanilla extract, 1 tbsp maple syrup, 100g Greek-style yogurt and 350ml milk. Stir through 80g chia seeds and divide among 4 glasses. Cover and chill for 8 hrs or overnight in the fridge.

Meanwhile, slice 1 British apple into thin wedges. Melt 15g butter in a frying pan until bubbling, then add the apple slices and cook for 5 mins, turning regularly, until golden. Pour in 1 tbsp maple syrup and stir to coat for 2 mins until sticky. Store overnight in a sealed container in the fridge. When ready to serve, top each pot with 1 tsp Greek-style yogurt and the sticky apple slices.

Each serving contains

of the reference intake. See page 9. Carbohydrate 23g Protein 9g Fibre 8g 1 of your 5-a-day; source of calcium

Energy Fat Sugars Salt Saturates

SWEETHEART CABBAGE

CABBA GE, RED O NION & MA N GO C HUTNE Y S LAW

Serves 6 as a side

Takes 15 mins Cost per serve 29p

GET AHEAD Keep slaw leftovers in the fridge in a sealed container for up to 2 days.

Toast 1 tsp nigella seeds for 1 min in a frying pan until fragrant. Tip into a mixing bowl. Add 2 tbsp mango chutney, the juice of 1 lemon and 1 tbsp olive oil and whisk to make a dressing; season to taste. Finely shred 1 sweetheart cabbage, discarding the tatty outer leaves and any tough stalk,

and add to the bowl. Add 1 finely sliced red onion, 1 coarsely grated carrot and 5g sliced fresh mint leaves. Toss, scrunching with your hands until the veg is coated in the dressing. We love this alongside Tesco Finest butter masala hake fishcakes. Each

CHARRED

CABBA GE WEDGE S

WIT H MISO BU TTER

Serves 4 as a side

Takes 40 mins

Cost per serve 75p

1 tbsp olive oil

2 sweetheart cabbages, tatty outer leaves removed, halved lengthways

½ tbsp sesame seeds

80g butter, at room temperature

3 tsp white miso paste

1 lime, zested and juiced

8g fresh coriander, leaves picked, stalks fnely sliced

½ red chilli, fnely sliced

1 Preheat the oven to gas 7, 220°C, fan 200°C. Heat the oil over a medium heat in a large frying pan. Working in two batches, fry the cabbage halves, cut-side down, for 5 mins until dark golden. Transfer to a roasting tray, cut-side up, and roast in the oven for 25-30 mins until lightly charred and tender.

2 Meanwhile, wipe the pan clean and toast the sesame seeds over a medium heat for 4 mins, stirring occasionally, until lightly golden. Tip into a bowl and set aside.

3 Beat the softened butter with the miso paste, lime zest and juice and coriander stalks until smooth and combined.

4 Once the cabbages are roasted, return the pan to a medium heat and melt the miso butter. When bubbling, add the

cabbage halves to the pan, cut-side down, turning the cabbages as you baste with the miso butter for 3-4 mins until golden and coated.

5 Serve immediately, scattered with the chilli, toasted sesame seeds and coriander leaves.

Each serving contains of the reference intake. See page 9. Carbohydrate 10g Protein 5g Fibre 5g

graze

Curate your own box of treats for the ultimate in mindful snacking

MAKE YOUR OWN

First, find your perfect container - not too big, not too small; something easy to transport. Here’s what we filled ours with: dates sliced open lengthways and filled with a little smooth peanut butter and lightly sprinkled with sea salt; small chunks of Cheddar; squares of dark chocolate; a small handful of mixed nuts and pretzels. For a fresh crunch, we added a few red grapes and sugar snaps to the mix.

Styleoutafternoonslumps Saving

AD REMOVED

The formal dinner party is dead! Forget complicated menus, endless side dishes and elaborate garnishes. This season, it’s all about…

Scruffyhosting

Who doesn’t love cooking for friends. But when did having a few people over turn into elaborate ‘entertaining’, with its fancy table-scaping and hours of food prep?

The Eighties dinner party may be enjoying a resurgence – with dishes like prawn cocktail and baked Alaska making a comeback – but we’ll happily ditch the excess (and stress) in favour of more informal gatherings.

And autumn is the perfect time to take this more laidback approach to hosting. If we’ve learnt anything from the last few months, it’s that barbecues – with their dig-in dishes and help-yourself platters – mean less cooking and more chatting with guests.

So let’s keep the spirit of summer alive with a casual andaffordablemenu:atray of crisps dotted with citrussy tinned crab; the best-dressed jackets; and a take on a retro dessert that doesn’t take hours to make. Fun dishes that will get people talking –which is, after all, what entertaining is all about.

PASS-ROUND NIBBLES

This is a relaxed take on a classic canapé. The aïoli can be made up to a day ahead but assemble the crisps just before serving to avoid them going soggy – or go DIY and let your guests dress the crisps themselves.

CRA B & C RISP CANAPÉS

Serves 6

Takes 15 mins

Cost per serve 81p

1 lemon, zested, plus 1½ tsp juice

75g Tesco Finest lightly sea salted crisps

145g tin jumbo crab meat, drained well

3g fresh dill, sprigs picked

For the aïoli

75g soured cream

15g light mayonnaise

½ garlic clove, crushed

1 spring onion, trimmed and finely diced

3g mix fresh fat-leaf parsley leaves and chives, finely chopped

1 Mix the aïoli ingredients together with the lemon juice, seasoning to taste. Chill for up to a day.

2 Arrange the crisps on a platter. Spoon a little of the aïoli onto each crisp, followed by a piece of crab meat and a sprig of dill. Sprinkle over the lemon zest and a grind of black pepper. Serve immediately.

Each serving contains

EASY SLOW-COOKER MAIN

This slow-cooker take on chilli, served with a lightly spiced butter and finished with pickled red onions, coriander and soured cream, takes the humble spud to new heights.

LOAD ED JACKETS

WIT H PU LLED

BRISKE T & CHIMICHURRI

BUTTE R

Serves 8 Freeze beef mixture only

Takes 35 mins plus 7-8 hrs in a slow-cooker

Cost per serve £3.04

1kg beef brisket

2 onions, sliced

250ml apple juice

8 large baking potatoes

2 tsp olive oil

100g Tesco Finest

Southern house barbecue sauce

400g tin black beans, drained and rinsed

100g soured cream

20g drained pickled sliced red onions

10g fresh coriander, chopped

For the rub

1 tbsp smoked paprika

2 tbsp chipotle chilli paste

1 tbsp muscovado sugar

2 tsp salt

1 tsp dried oregano

1 tsp ground black pepper

For the chimichurri butter

80g salted butter, softened

½ garlic clove, minced or crushed

½ red chilli, deseeded and very finely chopped

½ tsp dried oregano

5g each fresh flat-leaf parsley and coriander, leaves picked and finely chopped (some coriander leaves left whole to serve)

½ tsp ground black pepper

1 Pat the beef dry with kitchen paper and remove the strings. Mix together the rub ingredients in a bowl, then massage into the beef to fully coat. Place the onions in the base of a slow-cooker and top with the beef joint. Pour in 200ml boiling water and the apple juice. Cover and cook in a slow-cooker on high for 7-8 hrs, turning after 3 hrs, until the meat is completely tender and pulls apart easily.

2 Meanwhile, mash together the chimichurri butter ingredients until evenly combined. Chill for at least 30 mins or until firm.

3 About 1 hr before the beef is cooked, preheat the oven to gas 6, 200°C, fan 180°C. Prick the potatoes with a fork a few times, then put on a baking tray and rub with the oil and season with salt. Bake on the top shelf of the oven for 1 hr-1 hr 15 mins until the skin is crisp and the inside is soft.

4 Once cooked, transfer the beef joint to a dish and strain the cooking juices left in the slow-cooker into a jug and set aside. Shred the meat with two forks, then transfer the juices to a saucepan. Bring to the boil over a high heat and cook for 5 mins or until reduced to 300ml, then stir through the barbecue sauce.

5 Add the shredded beef and cooked onions to the sauce in the pan and stir through the black beans. Cook, covered, for a further 10 mins to warm everything through, coating well with the sauce.

6 Cut a cross into the potatoes to open, top with a spoonful of the chimichurri butter, then spoon over some of the brisket. Top with the soured cream, pickled onions and fresh coriander leaves to serve.

Each serving contains of the reference intake. See page 9.

TIRAMISU - WITHOUT THE FAFF

Beat together the mascarpone-soft cheese ingredients and whip the cream a couple of hours ahead, if you like. Just give them both a good stir before assembling the pots.

CHEAT’S TIRAMISU POTS

Makes 8 Takes 10 mins

Cost per pot 85p

250g tub mascarpone

200g tub 50% reducedfat soft cheese

5 tbsp icing sugar

2 tbsp Tesco Finest cold brew concentrate

75ml cofee liqueur

200ml whipping cream

1 tbsp cocoa powder, sifted

8 sponge fingers

1 Spoon the mascarpone and soft cheese, 3 tbsp icing sugar, the cold brew and liqueur into a bowl and whisk together with a balloon whisk until smooth and thickened.

2 In a separate bowl, whip the cream and remaining icing sugar to soft peaks.

3 Spoon the mascarpone mix into 8 x 125ml glasses. Level the top, then divide the cream between the glasses. Level again before dusting with the cocoa. Serve immediately or chill in the fridge for up to 2 hrs. Serve with the sponge fngers for dipping*

TAST E O F TH E AEGEAN

Picture this: the sun slipping into the sea and a backdrop of white-walled houses as you squeeze a lemon wedge over fresh sardines and sip on a glass of cool white... OK, you might not be in Greece for real, but a glass of Tesco Finest Assyrtiko will surely transport you there. And, if you’re tiring of your usual sips, then Greek wines are worth exploring.

‘More and more people are discovering Greek wine, and this Assyrtiko shows why,’ says Hugo Murray, Tesco wine expert.

‘Made from one of Greece’s oldest grape varieties, it gives bright lemon and grapefruit, with crunchy green apple, and a salty tang that makes it perfect with seafood.’ Yamas!

GET YOUR GREEK ON

Here’s why wines from this ancient growing region should be in your rack right now

Tesco Finest Greek Assyrtiko 75cl, £11*

AD REMOVED

Fall (back) in love with

chicken dinners

Have you reached peak chicken? Break free of your poultry rut with these fresh takes on some favourite cuts

Chicken is the nation’s favourite meat –and for good reason: it’s affordable, leaner than red meat and endlessly versatile. It accounts for some 42 per cent of all the meat we eat in the UK*. But even the most-loved staples can start to feel a little, well, predictable after years of hard use and reliance on a handful of go-to dishes, from a simple stir-fry to a trusty roast.

If you’re stuck in a chicken rut, these recipes are here to shake things up. They’re packed with bold favours, clever techniques and fresh inspiration that can help you rediscover just how exciting chicken can be.

Rotisseriestyle roast chicken p42

A MODERN SLOW ROAST

This is not your average Sunday dinner. A whole chicken has been given the restaurant treatment with a quick dry brine to flavour the meat and maximise crispiness. It’s then slowly roasted and turned twice while cooking to mimic a rotisserie, ensuring the meat stays incredibly moist and succulent. Served with mashed potato rippled with the golden chicken juices, and fresh greens, it’ll feel like dining out at home.

ROTISSERIE-STYLE

ROAS T C HICKEN

WIT H C HICKEN

FAT MAS H

Serves 6 Freeze leftover roast chicken, mash and gravy separately

Takes 2 hrs 50 mins plus at least 2 hrs brining

Cost per serve £1.68

2 tbsp sea salt

1 tbsp golden caster sugar

5g fresh thyme, leaves picked and chopped

2kg whole chicken

80g butter, at room temperature

1 tsp each paprika, cayenne pepper and dried mixed herbs

1 small garlic bulb, top cut off to expose cloves

1 tsp olive oil

1.5kg floury potatoes, peeled and chopped into large pieces

2 tbsp cornflour

200ml mild lager

½ chicken stock cube, made up to 150ml

60ml milk, warmed

3g fresh flat-leaf parsley or tarragon, leaves picked and chopped steamed Savoy cabbage (optional)

1 Grind the salt, sugar and thyme together in a pestle and mortar to make the dry brine. Rub all over the chicken skin; place on a rack over a tray (to collect any liquid), and leave uncovered in the fridge for 1 hr 30 mins (or overnight). Remove from the fridge 30 mins before cooking to allow it to come up to room temperature. Preheat the oven to gas 2½, 160°C, fan 140°C.

2 Mash the butter with the paprika, cayenne and dried herbs. Pat the chicken with kitchen paper to remove any salt. Push some of the flavoured butter under the skin, then cover the chicken in the rest. Sit on a rack that fits snugly into a deep hob-proof roasting tin.

3 Roast for 1 hr. Turn the chicken to sit breast-side down and baste with juices from the tin. Return to the oven for 1 hr. Turn the chicken once more so it’s breast-side up and baste again. Roast for a final 30 mins or until the juices run clear, it’s cooked through and the skin is crisp and golden. Wrap the garlic bulb in foil with the oil and some seasoning and roast alongside the chicken for the final 45 mins.

4 Meanwhile, boil the potatoes for 15 mins or until a knife goes in easily. Drain well then allow to steam-dry for a few mins.

5 Place the chicken on a board, cover with foil and rest for 15 mins.

6 Pour most of the chicken fat juices into a bowl; set aside. Put the tin with the remaining juices and crusty bits over a medium heat. Stir in the cornflour with a wooden spoon, cook for 1 min; add the lager, stirring, to deglaze the tin. Add the stock and bubble for 2 mins or until you have a thickened gravy. Sieve and season with black pepper.

7 Squeeze out the roasted garlic cloves and mash with a fork. Mash the potatoes until smooth, adding the reserved chicken fat, roasted garlic, milk and some black pepper.

8 Serve the carved chicken on the mash, with gravy spooned over. Finish with parsley or tarragon, and steamed cabbage, if you like.

Each

Energy Fat Sugars Salt Saturates

AD REMOVED

Chicken piccata

CHICKEN BREASTS WITH A TWIST

If chicken breasts are your go-to but feel a little bit bland, liven them up with this Italian-American classic. Chicken piccata features flattened chicken breasts coated in a light flour and Parmesan crumb, fried until golden then served in a bright and tangy lemon-butter and caper sauce.

CHICK EN PI CCATA

Serves 4

Takes 30 mins

Cost per serve £2.61

4 skinless chicken breasts

3 tbsp vegetable or rapeseed oil, plus 2 tsp

4 tbsp plain flour

25g Parmesan, finely grated

175ml white wine

½ chicken stock cube, made up to 125ml

2 lemons, 1½ juiced, ½ finely sliced

40g butter

3 tbsp capers, drained and rinsed

10g fresh flat-leaf parsley, leaves picked and chopped

200g Tenderstem broccoli, trimmed

1 Place the chicken between pieces of clingfilm or baking paper and bash out to a 2cm thickness using a rolling pin or base of a pan. Coat in 2 tsp oil. Mix the flour, Parmesan and some pepper on a plate and press the chicken into the mix to coat all over.

2 Heat 1½ tbsp oil in a wide pan over a mediumhigh heat. Working in two batches, fry the chicken for 4-5 mins each side until golden, crispy and cooked through. Transfer to a board; cover in foil to keep warm while you repeat with the remaining chicken breasts and oil.

3 Wipe the pan clean with kitchen paper. Return to a medium heat, add the wine and cook for 2-3 mins, allowing it to sizzle until reduced by half. Add the stock, stir through the lemon juice and cook for 1 min. Reduce the heat to low, add the butter and whisk to a glossy sauce. Stir through the capers, lemon slices and chopped parsley; season to taste.

4 Meanwhile, cook the broccoli in a pan of boiling water for 3 mins. Serve the chicken pieces and broccoli with the lemony sauce spooned over.

Each serving contains

the reference intake. See page 9.

SPICY KOREAN-STYLE CHICKEN THIGHS

Love a stir-fry but craving something new? This Korean-inspired noodle bowl is our new favourite way to enjoy chicken thighs. The spicy, sticky gochujang paste works brilliantly in both the marinade and dressing, adding a pleasing punch, while the tahini adds a nutty creaminess. Don’t be put off by the long ingredients list – several of the ingredients are used twice.

GOCHUJAN G & TAHINI CHICKEN

NOOD LE SA LAD

Serves 4

Takes 30 mins plus at least 30 mins

marinating

Cost per serve £3.14

600g pack skinless boneless chicken thighs, excess fat trimmed

150g frozen soya beans

sunflower oil spray

190g rice vermicelli noodles

½ small red cabbage, core discarded, finely shredded

1 large carrot, grated ½ cucumber, halved lengthways, deseeded and finely sliced

10g each fresh coriander and mint, leaves picked and chopped

30g blanched peanuts, roasted and chopped

100g kimchi (optional)

For the marinade

1 garlic clove, crushed

2 tbsp gochujang

2 tbsp clear honey

1 tbsp light soy sauce

1½ limes, ½ juiced, 1 cut into wedges

For the dressing

3 tbsp gochujang

3 tbsp tahini

1 tbsp sesame oil

1 tbsp rice wine vinegar

1 tbsp reduced-salt soy sauce

1 tbsp clear honey

1 Mix the marinade ingredients together in a bowl. Add the chicken thighs, turn to coat well, then leave to marinate for 30 mins at room temperature or up to 24 hrs in the fridge. Meanwhile, blanch the soya beans in boiling water for 3 mins; drain well and set aside.

2 Place the chicken thighs on the rack of an air-fryer. Spray with a little oil and cook at 200°C for 10 mins. Turn, then baste with any leftover marinade. Cook for a further 10-15 mins or until cooked through, sticky and charred. Alternatively, cook the oil-sprayed chicken in an oven preheated to gas 7, 220°C, fan 200°C for 30 mins or until cooked through.

3 Meanwhile, soak the noodles in boiling water for 3 mins, then rinse under cold water and drain well.

4 Mix the dressing ingredients with 1 tbsp water in a large bowl. Set aside 2 tbsp. Add the noodles to the bowl and turn to coat well. Add the cooked soya beans, cabbage, carrot, cucumber and most of the herbs. Fold through, then divide among bowls. Drizzle with the reserved dressing.

5 Slice the chicken thighs and arrange on top with the peanuts and remaining herbs. Drizzle with the cooking juices from the bottom of the air-fryer (or oven pan) and serve with the lime wedges and kimchi on the side, if you like.

Each serving contains

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.

How I cook… with a limb difference

Briony May Williams, who was born with a limb difference in her left hand, rose to fame in 2018 when she made it to the semi-finals of The Great British Bake Off. Now a celebrity chef, TV presenter and podcast host, she talks about catching the baking bug and championing diversity in the kitchen.

‘I use a pastry cutter to make crumble. You can blend butter into flour with one hand’

Baking became my therapy. Before I was diagnosed with polyendocrine metabolic ovarian syndrome (PMOS), I had to take sick leave from my job. So I took up baking to pass the time.

I’m a big believer in: ‘If you don’t ask, you’ll never know’. After watching Bake Off one year, I applied. I couldn’t believe I kept getting through the rounds of auditions.

My mum has never mollycoddled me; she’s always helped me find a way to do everything. I think that is something anyone living with a disability does quite naturally in a world that isn’t built for us.

My cookbook is called The Retro Recipe Society because I love vintage bakes. You’ll often find me knocking up a quiche, and I’m a big fan of a Vicky sponge.

Getting a stand mixer was a game changer. My arm can get quite tired when hand mixing, and holding the bowl can be tricky too – or I’ll just ask my husband for help.

Asking for help is actually a brave thing to do. I never wanted to seem incapable on Bake Off, but one time I asked for help to get the baking paper out from under my pie. It helped me realise it wasn’t a big deal.

I love an orzotto. It’s like risotto’s friendlier cousin and is less stressful to make. I make mine with fresh courgette, edamame and spinach, and it’s delicious.

I use a pastry cutter to make crumble. I’d always use the palm of my left hand to rub the flour and butter together, but with this you can blend it together with one hand.

I had a wonderful and humbling moment on a flight. A pregnant woman, who’d watched me on Bake Off, told me a scan revealed her baby has a limb difference. She saw me with my toddler on the flight, which instantly reassured her everything would be OK.

GIVE ME MORE!

Scan the QR code to find Briony’s Raspberry crumble muffins (above, left) in our Now We’re Cooking ebook and follow her on socials @brionymaybakes.

CQUEEN THE OF BEANS

We chat to the woman changing the way we see the humble bean, one jar at a time

hoosing beans over beef could be a pretty shrewd move, if the old fairytale Jack and the Beanstalk is anything to go by. But British cuisine has long overlooked them and – unless it’s a tin of baked beans on a jacket or with a full English –they are often left neglected at the back of the kitchen cupboard.

Amelia Christie-Miller, the founder of Bold Bean Co, felt that way too. Although she never liked beans as a child, it was when living in Madrid as a student, desperately hungover with only a jar of butter beans to eat, that she realised how delicious they could be. ‘I tasted them for the frst time, straight from the jar, and it was transformative,’ she says.

You may have spotted jars of Bold Bean Co beans on the shelves in your local store already and wondered what makes them different to the tins sat below. ‘Our goal isn’t to get people to trade up from tins,’ says Amelia. ‘Rather, it’s to get sceptics into beans for the frst time and unlock new occasions where beans form the basis of their meals, which is something they may not have done with conventional options.’ As a result, a lot of Bold Bean shoppers realise they’re suddenly eating a lot less meat because the beans are so flling and a source of protein and fbre*. ‘If you

compare a jar of our beans to chicken breast, suddenly it’s very good value,’ says Amelia.

Instead of being hidden in a tin, the funky jar (that you’ll want to save and reuse) allows you to see what you’re buying and trust in the quality. ‘Ten years ago, a designer handbag was the ultimate luxury. Now, we’re spending our little luxuries on what we put in our body,’ says Amelia. ‘We’re not telling people beans are good for you – everyone knows that. We’re making eating beans a pleasure and a joy to tempt people into.’

That’s why the Bold Bean cookbooks are as important as the beans themselves. ‘People can taste a great bean, but they need to know what to do with it,’ says Amelia. Try this recipe (opposite) from Bold Bean Co’s Full of Beans cookbook and see what the hype is all about.

‘If you compare a jar of our beans to chicken breast, suddenly it’s very good value’

ON E PAN CHICKPEA,

ROAST ED GR APE & CA RAMELISED

CARRO T WIT H

BAK ED FE TA

Serves 3-4 as a light meal

Takes 1 hr 5 mins

4-5 carrots, chopped on the diagonal into 2cm chunks

4 tbsp olive oil

1 tsp sumac

300g seedless red grapes

570g jar Bold Bean Co queen chickpeas, rinsed, drained and patted dry with kitchen paper

200g pack feta

1 tsp dried oregano

100g curly kale

50g pumpkin seeds

15g fresh dill or parsley, chopped

For the dressing

1 lemon, juiced

½ tsp sumac

½ tsp dried oregano

½ tsp clear honey

1 Preheat the oven to gas 6, 200°C, fan 180°C. Tip the carrots into a roasting tray and toss with 2 tbsp olive oil and the sumac. Season well. Cover with foil and cook for 25 mins.

2 Remove the foil from the tray and toss in the grapes, chickpeas and a pinch of salt. Stir well. Nestle the block of feta in the centre of the tray, drizzle with another 1 tbsp oil, then sprinkle over the oregano. Roast, uncovered, for a further 25-30 mins until the carrots are caramelised, the grapes are near to bursting and the feta is golden and caramelised on top.

3 Remove from the oven, lay the kale on top, drizzle with the remaining oil and season with a pinch of salt and pepper. Top with the pumpkin seeds and return to the oven for a further 5 mins or until the kale is crisp and the pumpkin seeds are bursting.

4 Meanwhile, mix together the dressing ingredients in a bowl.

5 When the traybake is ready, use the back of a fork or spoon to break up the feta a bit. Pour the dressing into the tray and toss to fully coat all the ingredients. Finish with dill or parsley.

FIND THEM IN STORE

Bold Bean Co Queen Butter Beans, Queen White Beans and Queen Chickpeas 570g, £3.25 each (57p/100g), are available in selected stores.

LESS PAIN, MORE LIFE

Find pain relief options, in partnership with Tesco Pharmacy, to help you get on with the things that matter most

Pain can show up in different ways,  every day - and those headaches, joint and muscle complaints can stop you enjoying the things that matter most. But you don’t have to manage pain alone: when it strikes, Tesco Pharmacy can offer  advice and support. These trusted brands offer effective pain relief, so you can get  back to life’s important moments.

TRIPLE ACTION

Anadin Extra caplets get to work in five  minutes* to ease headaches, muscular aches, as well as the aches, pains and fever of cold and fu. The triple-action formula  contains aspirin to target the source of pain, paracetamol to help block pain signals, and caffeine, which helps accelerate relief.

Anadin Extra 16 Caplets, £2.50 (16p each)

THE JOY OF MOVEMENT

Voltarol Gel works deep in the muscle tissue for a faster recovery**. Clinically proven to provide maximum-strength pain relief for up to 12 hours, its scientifically-proven  formula works deep within muscle tissue to help relieve pain, reduce infammation  and restore movement.

Voltarol Joint & Back Pain Relief 2.32% Gel 50g, £12.25 (£2.45/10g)

FAST ACTING

*Based on caffeine absorption data. **Versus nonmedicated gel. ***Based on absorption data. Anadin Extra and Panadol Extra Advance Tablets contain paracetamol. Voltarol Joint & Back Pain Relief 2.32% Gel contains diclofenac diethylammonium. Always read the label. PM-GB-ANAD-26-00016

Trust Panadol to provide fast and effective  pain relief for headache, back pain, and the aches, pains and fever of cold and fu.

Panadol Extra Advance Tablets contain patented Optizorb technology for fast activation, getting to work in as little as 10 minutes*** and providing pain relief up to 37% more potent versus standard paracetamol.

Panadol Extra Advance 16 Tablets, £3.75 (23p each)

Look out for Clubcard prices in store.

GIVE ME MORE!

Scan here for help to identify what may be causing your pain, and fnd more info.

On trend, protein-packed and containing just three ingredients, these simple bakery-worthy bagels just jumped straight to the top of your ‘to make’ list

Really, is there anything better than the smell of homemade bread?

Erm, yes: homemade bread that looks and tastes sensational but is also a cinch to make.

Classic bagels will always have a place in our hearts but all the prep involved can be off-putting: kneading, proving, shaping, boiling, baking… Who’s got time for that? But we’ve discovered the ultimate way to get your fx without the faff. These chewy-yet-fluffy bagels – made with a mix of cottage cheese, flour and an egg for glazing – require minimal ingredients and effort but deliver big on flavour. And they can be cooked in the air-fryer.

They’re endlessly versatile, too. Have them toasted and spread with cream cheese for a quick breakfast, stuffed with smashed avocado, feta and salad leaves for a treat-yourself lunch, or piled with smoked salmon and scrambled eggs to feed a crowd at brunch. And no, they don’t taste like cottage cheese.

These chewy-yet-fluffy bagels – a mix of cottage cheese, flour and an egg for glazing – require minimal ingredients and effort but deliver big on flavour

EVERYTHING

COTTA GE C HEESE BAGELS

Makes 4

Takes 50 mins

Cost per bagel 72p

COOK’S TIP Cook in an air-fryer at 180°C for 20 mins. Keep cooked bagels in an airtight container for up to 3 days. Store leftover topping in an airtight jar in a cool, dark place for up to 3 months.

300g full-fat cottage cheese

180g self-raising flour, plus extra for dusting

1 egg, lightly whisked

For the topping

2 tbsp sesame seeds

1 tbsp nigella seeds

1 tbsp onion granules

1 tbsp flaky sea salt

1 Preheat the oven to gas 5, 190°C, fan 170°C. Line a baking sheet with baking paper; mix the bagel topping ingredients together in a bowl and set aside.

2 Spoon the cottage cheese into a food processor and whizz until smooth, then transfer to a bowl. Mix the four with ½ tsp salt, sift over the cottage cheese and mix everything together quickly with a wooden spoon until you have a soft dough.

3 Tip out onto a well-foured surface and knead with foured hands for around 2 mins or until smooth (but not sticky), using more four as needed.

4 Divide the dough into 4 equal pieces. Shape each into a smooth ball using your hand to cup the sides as you turn the dough, then fatten slightly.

5 With a foured fnger, poke a hole in the centre of each ball and twirl around your fnger to open out, then stretch to an even thickness. The hole should be 3-4cm wide and your bagels 10cm in diameter.

6 Transfer to the lined baking sheet. Brush with beaten egg and scatter the bagels with 1½ tsp of the topping mix (see Cook’s tip for storing the remainder).

7 Bake for 30 mins until puffed, golden and frm on the base, covering loosely with foil if they colour too quickly. Cool for at least 15 mins before slicing and flling.

Each bagel (unfilled) contains

…a salt beef, rocket, pickle and mustard filling.

wardrobe capsule Your condiment

Just like a wardrobe, a carefully curated storecupboard is the secret to good taste. But we’re not talking obscure items: these are hard-working staples that can beflxedacrossa host of dishes to ampupthe flavour.

For a dairy-free, creamy dressing, mix Tesco Tahini 300g, £3.10 (£1.03/100g), with lemon juice, crushed garlic, salt and a splash of water. Or if you fancy something sweet, swirl it over brownie batter before baking for a hint of nuttiness.

Fan of the spicy tuna trend? Add some Tesco Gochujang Paste 90g, £1.90 (£2.11/100g), to tinned tuna and mayo (or yogurt) for an easy sarnie flling with a kick. Or mix with a little sesame oil and soy for a quick marinade.

There’s more to Tesco Light Soy Sauce 150ml, 55p (37p/100ml), than sushi or stir-fries. Add to gravy, or use to create a chilli and garlic dressing for roasted Tenderstem broccoli. For the adventurous, add a few drops to vanilla ice cream – it works!

A tad sweeter than soy sauce, Tesco Oyster Sauce 150ml, £1.65 (£1.10/100ml), has a subtle seafood essence to it. Add a tablespoon to fried rice. Or combine with soy sauce and rice wine or Chinese vinegar for a dipping sauce for dumplings.

Mix Tesco Dijon Mustard 185g, 45p (24p/100g), with extra-virgin olive oil and lemon juice and shake in a jar for

a salad dressing. Try mashing it into cooked potatoes for a subtle tang, too.

Mix two parts softened butter with one part Tesco Miso Paste 100g, £1.90, for a rich, umami kick to corn on the cob or steak (see our miso butter on p27). Or stir a tablespoon into cookie dough with dark chocolate chunks for a moreish sweet treat.

Tesco Harissa Paste 90g, £1.90 (£2.11/100g), is smoky, spicy and garlicky and really lifts a simple tomato pasta sauce. Stir into Greek yogurt for an easy salad dressing or mix into ricotta for a spicy, creamy fatbread dip.

If you have chilli with everything, then a jar of chilli crisp is a game changer. We love this Blue Dragon Mild Kick Chilli Crunch 180g, £3.35 (£1.86/100g), for spooning over eggs on toast or adding to your noodles.

Mix Tesco Chipotle Chilli Paste 95g, £1.90 (£2/100g), with mayo or soured cream to drizzle over tacos, fajitas or nachos. It’s also perfect stirred into a one-pan roast before cooking.

Share the joy

MOWI Scottish salmon fillets make healthy and delicious dinner party spreads easy.

Visit mowisalmon.co.uk for recipe inspiration that the whole family will enjoy.

Inside the Tesco

Iconic pastry chef Ravneet Gill schools us in how to recreate her famous light-as-air Ras malai cake

WATCH THE SHOW

Scan the QR code to watch Ravneet cook up a storm in the Tesco Kitchen on YouTube. Find the full recipe at tes.co/TescoKitchen.

Ravneet is the queen of sweet treats and, as a Junior Bake-Off judge and pastry chef in her own restaurant, called Gina, it’s no surprise that in this episode of the Tesco Kitchen she elects to make a cake – while Greg relives the trauma of coming last on the celebrity version of the TV show! But Greg and Seema – who was taught by Ravneet earlier in her career – discover just how simple it is to make this moreish recipe.

One of Ravneet’s favourite desserts growing up was a classic ras malai, which is given a spin here by using a tres leches (three milks) technique combined with the traditional Indian flavours of cardamom and saffron. ‘Whenever someone makes this recipe, they realise how easy it is,’ she says. ‘I do get stopped by people telling me they make this all the time. It’s a real favourite.’

MILKING IT

Traditional ras malai is made with dumplings soaked in a milk syrup. In this twist, holes are poked in the sponge before the milk is poured over. Ravneet uses Tesco Finest Jersey milk, cream and condensed milk flavoured with ground pistachios and almonds, cardamom and saffron. She says, ‘When I worked in an Indian restaurant, we’d drink this milk during service – it’s so good!’

WHISK IT UP

First, Ravneet creates a Genoise sponge by whisking eggs and sugar to a fluffy, super-light texture. ‘Do a figure of eight [with the whisk]; the pattern should sit on top of the mixture,’ she explains. Mix flour, baking powder and a bit of salt and sift a third of it over the wet mixture. ‘Turn both the bowl and whisk when folding to keep as much air in as possible,’ she advises.

TO TOP IT OFF…

Ravneet whips cream and spoons it onto the sponge, swirling with a spatula, and topping it with a saffroninfused sugar syrup, chopped pistachios and flaked almonds. ‘In the summer, I like doing this dessert without all the spices and just serving it with strawberries,’ Ravneet says.

Meet the team

Want more recipes? Every issue we’ll feature recipes from the Tesco Kitchen. If you can’t wait, drop us a follow on YouTube, TikTok or Instagram. You can also find recipes on tes.co/TescoKitchen.

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

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

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

Tesco Kitchen chef Kat Scott Payne

Our queen of the quick-fix dinner, Kat loves flavour, fusion and fuss-free cooking.

NONNA KNOWS

Not sure what nonna-maxxing – the trend that’s taken TikTok by storm – is all about? Well, it seems we can learn a lot from Italy’s revered grandmothers, especially about cooking...

MEET THE EXPERT

Food writer and presenter Silvana Franco was born to two Italian parents, with a nonna mum who originates from Puglia.

The last few years have seen the slow-living movement go from niche to mainstream, with a growing number of people disconnecting from their devices and taking time to enjoy life’s simple pleasures. So it’s no surprise that grandmas – in particular, Italian nonnas –have become icons in the field. ‘Nonna-maxxing is a direct response to digital burnout,’ says food writer Silvana Franco. ‘The trend treats the kitchen not as a production line for fast-food, but as a

space to unplug, slow down and connect with traditions that feel tangible and real.’

For Silvana, nonna-maxxing is nothing new. ‘I grew up in the kitchen cooking alongside my mum, the archetypal nonna,’ she says. ‘She’s 88 years old now and spends most of her time in the kitchen or garden growing fruit and vegetables. She cooks southern Italian food such as pasta – often from scratch – huge trays of pizza, lots of broths, beans and seasonal vegetable dishes. She weighs nothing; does all her cooking intuitively by sight, feel and taste. Even as a great-grandmother she still cooks lasagne for everyone.’

In Silvana’s experience, this is cooking at its best. ‘I love the quiet headspace that comes from the

repetitive, rhythmic motions of slower cooking – stirring, rolling, kneading and shaping – without striving for perfection or watching the clock. There’s nothing better than giving up a few hours to the meditative satisfaction of simmering a ragu or feeling flour and eggs transform into pasta dough beneath my hands. While cooking can often feel like a chore, setting aside time to slow down shifts the focus from getting dinner on the table to enjoying the process of making real food with care.’

True nonna style is defined by a generosity of spirit. ‘It’s all about abundance and hospitality. When you stop obsessing over restaurantstyle plating and focus on filling a bowl to share, the meal naturally becomes about comfort and love.’

CHANNELLING THE NONNA SPIRIT

If you want to embrace the joys of slow cooking, bread making is a great place to start. ‘Focaccia is easy,’ says Silvana. ‘There’s no kneading, you just have to set aside plenty of time for the dough to rise slowly as you give it the occasional fold. Begin in the morning to enjoy for dinner, or chill it overnight for lunch the next day. This autumnal version features the magical pairing of squash and sage, with crunch and toasty depth from the hazelnuts.’

BUTTERNU T

FOCACC IA WIT H

HAZELNUT S & SA GE

Serves 10 as a side Takes 1 hr 30 mins plus at least 4 hrs rising and (optional) overnight proving

Cost per serve 42p

COOK’S TIP Swap the squash for whole cherry tomatoes (no need to pre-roast them), roasted peppers from a jar, or cubes of cheese such as mozzarella or Taleggio. USE IT UP Store in an airtight container for up to 2 days, or wrap well and freeze for up to 3 months. Slice leftovers to make mozzarella-stuffed

French toast sandwiches or paninis. Or tear into chunks and use in panzanella salad or to make rustic croutons.

500g Tesco Finest very strong white breadflour

7g sachet fast-action yeast

10gfinesalt

1 tsp caster sugar

6 tbsp Tesco Finest Italian extra-virgin olive oil

400g butternut squash, peeled and cubed ½ tsp smoked paprika

10g fresh sage leaves, finelychopped

30g hazelnuts, roughly chopped flakyseasalt(optional)

1 Mix the four, yeast, salt and sugar in a large bowl. Using a wooden spoon, stir in 400ml lukewarm water and 2 tbsp oil, bringing together into a sticky dough. Cover with a tea towel and rest for 30 mins.

2 Wet your hand, then scoop under the dough at the edge of the bowl furthest away from you. Stretch it upwards, folding it over the top of the dough. Give the bowl a quarter turn and repeat the stretch, fold and turn motion three more times. Cover and leave the dough to rise for 4-5 hrs, repeating the stretch and fold three or four more times – roughly once an hour. During this time the dough will slowly double in size.

3 Generously brush a 31 x 22cm baking tin with olive oil and tip in the dough. Drizzle a little more oil over the surface then, using your fingertips, gently press the dough out to the edges of the tin. If it resists at all, leave to relax a little before pressing again. At this stage you can either bake the butternut squash (see step 4), then the focaccia. Or, for the best favour and texture, loosely cover the tray with clingfilm and chill overnight. (If chilling, remove the tin from the fridge and set aside at room temperature for 2 hrs to warm up.)

4 Preheat the oven to gas 6, 200°C, fan 180°C. Toss the butternut squash with 1 tbsp oil, the paprika and a little salt. Spread out on a baking tray and cook for 15-20 mins until just tender but not browned. Tip onto a plate and leave to cool a little.

5 Increase the oven temperature to gas 9, 240°C, fan 220°C. Place an empty baking tray near the bottom of the oven, then pour in about 400ml boiling water – this will create steam and help the focaccia rise. Press the cooked butternut pieces into the surface of the dough, then bake the focaccia for 20 mins until risen and golden.

6 Meanwhile, mix the chopped sage, hazelnuts and remaining 1 tbsp oil. Scatter over the focaccia along with a sprinkle of faky salt, if you like, and bake for 5-10 mins until the top is crunchy and browned.

Cool in the tin for 5 mins, then transfer onto a wire rack and leave to cool completely before slicing. Serve as part of an antipasti selection at the beginning of a long meal or with tomatoes, cheese and salami, like an Italian-style ploughman’s lunch.

Each serving contains

the reference intake. See page 9.

*TENA Inco Pants Triple study, France, Q3 2022, survey of 725. **Odour

above A cut

Discover the hand-salted Scottish salmon that’s smoking the competition

Want to impress guests with minimal effort? Then this Tesco

Finest Mesquite, Beech & Oak Wood Smoked Salmon speaks for itself. ‘Our salmon sides are hand-salted using Blackthorn sea salt and demerara sugar, then dry-cured for a minimum of 15 hours,’ says Alison Law, head of new product development at Farne Salmon in the Scottish borders. ‘The sea salt has a naturally slightly sweet flavour with a mouthwatering tang, while the sugar helps give the salmon its dark crust.’

This cure is removed, then there’s a 48-hour conditioning period to gently develop the flavour, after which

the three-step smoking begins. ‘Triple smoking allows us to build layers of different flavours,’ says Alison. ‘The mesquite gives it a distinctive, aromatic flavour, while the beech is mild and nutty and the oak creates balance. The longer the smoke time, the more gently the salmon will take it in, which makes the flavour more intense,’ she adds. The salmon then matures for at least 36 hours before it’s thickly cut and hand-packaged. To serve, allow those flavours created to sing: Alison recommends simply piling the smoked salmon on blinis with crème fraîche, black pepper and a squeeze of lemon. Alternatively, try our idea, right.

Tesco Finest Mesquite, Beech & Oak Wood Smoked Salmon 100g, £6

SMOK ED SA LMO N D IPPING

OI L WITH SOU RDOUGH

Serves 4

Takes 10 mins

Cost per serve £2.30

50ml Tesco Finest Italian extra-virgin olive oil

2 tbsp red wine vinegar

90g vine-ripened cherry tomatoes, stalks removed and finely diced (we used Tesco Finest Sugarbelle tomatoes)

5g fresh dill sprigs, leaves picked, plus extra sprigs

1 tbsp capers, drained and chopped

100g pack Tesco Finest mesquite, beech & oak wood thick cut smoked salmon, each piece sliced into 3

8 thin slices Tesco Finest seeded sourdough loaf, lightly toasted

Pour the oil into a wide bowl and swirl through the vinegar. Mix the tomatoes, dill leaves, capers and some seasoning, then spoon over the oil and vinegar. Layer the smoked salmon over the top and fnish with a grind of black pepper, then garnish with the extra dill sprigs. Serve with the toasted sourdough to scoop up the salmon and oil.

Each serving contains

‘The longer the smoke time, the more gently the salmon will take it in, which makes the smoked flavour more intense’

Tesco Finest Seeded Sourdough Loaf 800g, £4 (50p/100g)

ONE-BOWL

BAKES

Easy treats that incorporate the season’s hottest ingredients and flavour trends

Baby spinach

Tesco Finest whipped feta with mint

Egg

Self-raising flour

Cayenne pepper

Butter

Baking powder

Milk

Parsley

Dill

Lemon

Spring onions

WHI PPED FE TA SPANAKOPITA

SCONES

Makes 8

Takes 45 mins

Cost per scone 79p

220g bag baby spinach

225g self-raising flour, plus extra for dusting

1 tsp baking powder

¼ tsp cayenne pepper (optional)

55g cold butter, diced

4 spring onions, trimmed and finely diced

10g each fresh dill and flat-leaf parsley, leaves picked and finely chopped

1 lemon, zested

160g pot Tesco Finest whipped feta with mint

1 tbsp milk

1 egg, lightly beaten

1 Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking sheet with baking paper.

2 Put the spinach in a colander and pour over a kettleful of freshly boiled water to wilt. Run briefy under cold water to cool, then squeeze out any liquid and pat dry with kitchen paper before roughly chopping.

3 In a mixing bowl, combine the four, baking powder, ¼ tsp salt and the cayenne, if using. Add the diced butter and rub it into the four using your fingertips, or pulse in a food processor, until you have fine crumbs.

4 Add the spinach, spring onions, herbs and lemon zest and mix through the crumbs until evenly distributed. Add the whipped feta and milk, then use a knife to cut and fold through the four until just combined; be careful not to overwork the dough.

5 Turn the mixture out onto a lightly foured surface and roughly shape into a circle 2cm high and 16cm wide. Transfer to the lined baking sheet, then use a sharp knife dipped in four to score the dough into 8 triangles. Brush the tops and sides with a little egg to glaze. 6 Bake for 20 mins until risen, golden and cooked through. Leave to cool for at least 10 mins, then cut into triangles to serve. These work well spread with tomato chutney or chilli jam, or served alongside soup. Store in a sealable container in the fridge for up to 2 days.

Each scone contains of the reference intake. See page 9. Carbohydrate 23g Protein 6g Fibre 2g

POPP Y S EED

CITRUS CA KE

Makes 16 squares

Freeze uniced cake only

Takes 50 mins plus draining and cooling

Cost per square 37p

225g butter, softened, plus extra for greasing 225g caster sugar

1 orange, zested, plus 2 tbsp juice

4 eggs, lightly beaten 225g self-raising flour

2 tbsp poppy seeds

1 tbsp milk

For the drizzle

1½ oranges, juiced (you need 75ml)

50g caster sugar

For the frosting

340g Greek yogurt

3 tbsp icing sugar, sifted ½ orange, zested

2 tbsp fine cut marmalade

1 About 30 mins before making the cake, spoon the Greek yogurt into a sieve set over a bowl in the fridge and leave to drain (you can do this up to 24 hrs ahead).

2 Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 20cm square tin with butter and line with baking paper.

3 In a bowl, whisk the butter, sugar and orange zest with an electric whisk or by hand for about 6 mins until really pale and fluffy. Gradually add the eggs, beating well between each addition. Sift over the flour, a pinch of salt and the poppy seeds. Fold through with a metal spoon along with the 2 tbsp orange juice and the milk.

4 Spoon into the lined tin and bake in the centre of the oven for 25-30 mins until golden, risen and a skewer inserted into the centre comes out clean.

5 For the drizzle, mix the orange juice and sugar together and spoon this over the warm cake. Cool in the tin for 20 mins, then remove to cool completely on a wire rack.

6 Mix the strained yogurt with the icing sugar, half the orange zest and half the marmalade. Use to decorate the cake, then swirl the remaining marmalade and zest over. Cut into squares to serve.

Each

MATC HA BASQU E CHEESECAKE

Serves 12

Takes 1 hr 10 mins, plus cooling and chilling

Cost per serve £1.03

COOK’S TIP Aim to have all your ingredients at room temperature before you start; cold ingredients don’t mix well and can cause the cheesecake to split.

1 tsp olive oil, for greasing

600g full-fat soft cheese

230g caster sugar

2 tbsp pure matcha tea powder

5 eggs, lightly whisked

175ml whipping cream

25g plain flour

150g pack raspberries

1 Preheat the oven to gas 7, 220°C, fan 200°C. Lightly brush the inside of a 20cm round, loose-bottomed cake tin with the oil and double-line the base and sides with baking paper, allowing the paper to rise 5cm above the sides.

2 In a mixing bowl, beat the soft cheese, sugar and matcha powder with a spatula or wooden spoon for 2 mins until smooth and lump-free.

3 Gradually add the eggs, beating well between each addition. Slowly pour the cream in down the side of the bowl, continuing to mix. Sift over the flour and a pinch of salt and fold through.

4 Pour the batter into the prepared tin and tap the sides firmly to remove any air bubbles. Bake in the middle of the oven for 45-50 mins until it has a burnished top and the edges are set but there is still a slight wobble in the centre. Cool completely in the tin (be warned: it will collapse in the centre), then chill in the fridge for 2 hrs or overnight.

5 Remove from the tin and peel off the paper. Slice with a sharp knife and serve with raspberries.

Each serving contains

SHARE WHO

The new rituals

Mealtimes are about more than just food – they’re a family favourite, a treat to self, a win after a long day. Here, four foodies share the recipes that provide a welcome punctuation to their week

Proper carbonara p78

ANGELA ROMEO (@angela.romeo) is a food writer with a passion for Italian dishes and bringing easily achievable food to our dining tables that all the family will enjoy.

‘Carbonara is my go-to recipe for busy days when my children have after-school clubs. In minutes, with just a handful of ingredients, you have a dish everyone will love – there are never any leftovers! I like to use guanciale [Italian air-dried pork cheek]; it’s peppery and full of flavour and the contrast with the silky, creamy sauce is divine. I also always like to add an extra egg yolk or two; this will give a premium quality to your sauce.’

PROPER CARBONARA

Serves 4

Takes 15 mins

Cost per serve £1.50

COOK’S TIP Only got medium eggs? Use 4, plus 2 egg yolks.

350g spaghetti

3 large eggs, plus 2 large egg yolks

75g pecorino, fnely grated, plus extra 1 garlic clove, crushed 100g pack Tesco Finest Italian diced guanciale

1 Cook the spaghetti to pack instructions. Drain, reserving half a mugful of the pasta water.

2 Meanwhile, put the eggs, egg yolks and pecorino in a bowl. Season with freshly ground black pepper and whisk until combined. Set aside.

3 Heat a dry, nonstick frying pan over a medium-high heat. Add the garlic and the guanciale. Cook, stirring frequently, for 3-5 mins until the garlic is fragrant and the guanciale is crispy (reduce the heat a little if the garlic is browning too much). Add the drained spaghetti and toss well for 30 secs-1 min. Remove from the heat.

4 Gently stir in 2 tbsp of the reserved cooking water, then pour in the egg mixture and gently stir to coat the pasta, it should be nice and glossy – add a splash more cooking water if needed. Serve, seasoned with freshly ground black pepper and extra grated pecorino.

Each serving contains

JIM AND FIN (@jims.table) are a creative duo known for their restaurant meets home-cooking vibe on their hugely popular Insta channel.

‘This is one of those recipes that doesn’t stay off our weekly meal plan for long. It’s quick enough to throw together after a busy day, but still feels like you’ve cooked something special. The nam jim dressing is what keeps us coming back – bright, punchy and packed with flavour, it transforms a simple pan-fried fish dish into something that feels restaurant-worthy.’

PAN-FRIED

SE A BASS WIT H

THAI-INSPIRED

CAVOL O N ERO

Serves 2 Takes 30 mins

Cost per serve £4.84

COOK’S TIP The nam jim works well in many other fish dishes. Double up and keep in the fridge for up to 3 days.

200g jasmine rice

1 lemongrass stalk

2 tbsp plain flour

1 tsp white pepper

2 seabass fllets

3 tbsp vegetable oil

For the nam jim dressing

1 garlic clove, peeled

1 green chilli, trimmed

3 fresh coriander sprigs

1 tbsp fsh sauce

1 lime, juiced

1 tsp caster sugar

For the cavolo nero

½ garlic clove, grated

½ red chilli, fnely diced

5g peeled fresh ginger, grated

1 tbsp light soy sauce

1 tbsp dark soy sauce

1 tbsp oyster sauce

½ tbsp fsh sauce

5g caster sugar

200g bag Tesco Finest cavolo Nero, leaves only (woody stalks discarded), sliced

1 Cook the rice to pack instructions. For the nam jim dressing, roughly chop the garlic, chilli and coriander or pound using a pestle and mortar to a chunky paste. Add the fish sauce, lime juice and sugar, and store in the fridge until ready to serve.

2 Meanwhile, mix all the cavolo nero sauce ingredients together (apart from the cavolo nero) in a bowl and set aside. Heat a frying pan on a medium-high heat and add the cavolo nero with a splash of water. Once it’s wilted a little – about 1 min – add in the sauce mixture and cook for 2 mins until the cavolo nero is fully wilted. Remove from the heat and cover to keep warm.

3 Discard the tough outer leaves of the lemongrass, then grate. Add this to a wide bowl with the flour, white pepper and a pinch of salt. Use to coat the seabass, dusting of any excess.

4 Heat the oil in a frying pan on a medium heat. Add the fish and fry for 3 mins on each side. Once golden, transfer to a plate lined with kitchen paper; season lightly with salt.

5 Serve the rice and cavolo nero topped with the seabass and drizzled with the dressing. Each serving contains

Pear & dark chocolate cooki es p82

ALICE FEVRONIA

(@alice.fevronia) turned to baking as a teenager and made it all the way to a The Great British Bake Off final...

‘Whenever I make cookies, I usually bake half the batch to enjoy there and then and pop the uncooked half in the freezer. You can bake them straight from frozen, meaning you can always have a freshly baked cookie whenever you fancy one – a godsend when you need a midweek pick-me-up treat. The extra moisture in the pear creates a softer, cakier cookie, so try to pick firmer pears, and squeeze out any excess moisture before adding to the cookies.'

PEA

R & D ARK CHOCOLATE COOKIES

Makes 12 Takes 30 mins plus at least 1 hr chilling Cost per cookie 33p

COOK’S TIP Open-freeze before baking and once frozen transfer to a resealable bag. Cook from frozen, adding an extra 3-5 mins to the baking time.

130g plain flour, plus 1 tbsp ½ tsp bicarbonate of soda

½ tsp ground cinnamon 120g butter, at room temperature

100g light brown soft sugar

50g caster sugar

1 large egg, at room temperature, beaten

1 tsp vanilla extract

120g jumbo oats

125g dark chocolate, chopped into chunks

100g peeled and cored pear, chopped into 1cm chunks

1 Mix 130g flour with the bicarbonate of soda, the cinnamon and ¼ tsp salt. In a separate mixing bowl, cream together the butter and sugars with an electric whisk until pale and fluffy, then add the egg and vanilla, mixing thoroughly, before adding the flour mixture and stirring until smooth.

2 Mix in the oats and 100g dark chocolate chunks. Squeeze out any excess liquid or pat dry the pear with some kitchen paper and toss in the extra 1 tbsp flour until coated, then mix carefully into the cookie mixture until evenly combined.

3 Roll the dough into 12 balls of around 60g each. Flatten slightly, then press the remaining chocolate chunks on top. Place on a lined baking tray and chill in the fridge for at least 1 hr or up to 24 hrs. Preheat the oven to gas 6, 200°C, fan 180°C.

4 Spread the cookies out on another 1-2 trays, so they’re well spaced apart, then bake for around 15 mins until the edges are golden brown and the tops no longer appear wet but they are still soft in the middle – they will firm up as they cool.

To get perfectly round cookies, take a large round pastry cutter and, while the cookies are still warm from the oven, gently reshape them into circles. Leave to cool on a wire rack. Store in an airtight container for up to 5 days.

Each

The

edit freezer

Once seen as the poor relation to fresh items, frozen food is having a moment. So be a cool customer with our foodie picks from the freezer aisle

Answer honestly: do you know what’s in your freezer? Some chicken legs you bought on special offer without a meal in mind? A half-used bag of smoothie mix? Defnitely a few peas stuck to the frost. It’s time to show your freezer some love and, after a clear-out and defrost, stock up on quality items that help you reduce waste, save money or reach your 5-a-day.

THE PARED-BACK PROTEIN

These gluten-free 82% beef burgers cook from frozen for an easy meal or spur-of-the-moment barbecue. 8 Beef Burgers 454g ,£4 (88p/100g)

THE COOL STAPLE

A freezer essential! This one is made in Scotland with milk and cream from a family-run farm. Mackie’s Traditional Real Dairy Ice Cream 1ltr , £3.60

THE OMEGA PLEASER

This is a source of protein and omega-3* and saves on waste by letting you cook only as many as you need. Skinless Wild Salmon Fillets 330g , £5.50 (£1.67/100g)

THE WHOLESOME PIZZA

A wood-fred margherita is as authentic as pizza gets. Tesco Finest Margherita Wood Fired Pizza 420g , £4 (95p/100g)

THE TWO-INGREDIENT OVEN CHIP

This version is made with potatoes and sunflower oil – that’s it! McCain Naked OvenChips 900g , £2 (22p/100g)

THE FIBRE-MAXXER

This speedy side is one of your 5-aday. Merchant Gourmet Mediterranean Style Vegetables& Giant Cous Cous 400g , £2.50 (63p/100g)

THE SIMPLE SWEET TREAT

These contain just Valencian orange juice and a bit of added sugar. Valencia Orange Juice Lollies4x 73ml , £2.75 (94p/100ml)

THE ACE OF BASE

This classic starter pack of veg is the perfect base for so many dishes, chopping valuable minutes off your prep time. Soffritto Mix 1kg , £2.15

THE WASTE SAVERS

Frozen at peak freshness, throw these pre-chopped herbs straight into the pan. Chopped Coriander; Chopped Parsley; Chopped Basil, all 50g , £1.80 (£3.60/100g)

Put the air-fryer to good use with these budget-friendly, midweek family meals

We used a 4.7ltrs Ninja Pro air-fryer, so adjust the timings to suit your model. Always ensure food is fully cooked through before serving. Cook’s tip

Tried it, liked it

Originally from Australia, Atty now lives in the UK with her husband Ross and their two adult daughters, Gigi and Bridie. She says, ‘Despite demanding schedules, the kitchen remains our ultimate gathering place to slow down and reconnect.’

‘I can’t believe all five meals were within the £25 budget, and easy to shop for and cook’

GET INVOLVED

Have you got a money-saving meal (under £5 for four people) you swear by? Share your recipe at tesco.mag@cedarcom.co.uk.

‘Fresh and tasty. Will definitely be putting this on our weekly menu’

PE A & M INT RISOTTO

Serves 4

Takes 55 mins

COOK’S TIP You need to be able to take the grill plate out of the air-fryer basket (most models allow this). If you can’t, fill the basket with a tight-fitting baking dish or silicone (not paper) liner.

60g pack cashews

2 tsp vegetable or rapeseed oil

1 onion, finely chopped

250g risotto rice

1 vegetable stock pot, made up to 1ltr

250g frozen peas

15g fresh mint, leaves picked, most finely sliced

1 Toast the cashews in an air-fryer at 180°C for 2-3 mins until golden. Transfer to a plate and leave to cool slightly.

2 In the air-fryer basket (without the grill plate, see Cook’s tip), stir together the oil and onion. Air-fry at 180°C for 4-5 mins until slightly softened and lightly golden.

3 Stir in the rice; cook for 1 min more. Stir in a third of the hot stock; cook for 5 mins. Add the remaining stock, stir well, then cook for another 30-35 mins until tender, stirring several times.

4 Meanwhile, chop the cashews and boil the peas for 3 mins until tender; drain.

5 Stir the peas, sliced mint and some seasoning into the risotto. Top with chopped cashews and remaining mint leaves to serve. Each serving contains of the reference

See page 9.

BACO N, PEA & CRISP Y PO TATO SALAD

Serves 4

Takes 45 mins plus cooling

250g unsmoked bacon, fat trimmed

700g baby potatoes, halved or cut into thirds if large

300g frozen peas

5 tbsp light mayonnaise

½ lemon, zested and juiced

40g gherkins, finely chopped

150g baby spinach

‘This is a great recipe to batch- cook, so there’s lunch for the next day too’

1 Cook the bacon in an air-fryer (without the grill plate; see Cook’s tip, left) at 180°C for 10-12 mins, turning halfway, until browned. Transfer to a plate and leave to cool a little, then chop or crumble.

2 Toss the potatoes in the fat left by the bacon and air-fry for 25 mins, shaking the tray halfway through cooking, until tender and crisp. Transfer to a bowl and leave to cool slightly.

3 Boil the peas for 3 mins until tender; drain.

4 Mix together the mayonnaise, lemon zest and juice, chopped gherkins and a little black pepper in a serving bowl. Add the cooked potatoes, peas and bacon; toss to coat. Gently stir through the spinach leaves to serve.

Each serving contains of the reference intake. See page 9.

DEEP-DISH TORTILLA

Serves 4

Takes 35 mins plus cooling

300g baby potatoes, cut into 1cm cubes

3 tsp vegetable oil

11 eggs

200g pack reduced-fat mozzarella, drained and torn

125g cherry tomatoes, halved

1 Little Gem, leaves separated

½ lemon, juiced

‘I didn’t think the portion sizes were going to be enough, but they’re perfect’

1 Toss the potatoes with 2 tsp oil then spread in an even layer in an air-fryer basket (without the grill plate; see Cook’s tip, p89). Cook at 180°C for 10 mins, stirring halfway, until softened and starting to brown.

2 Beat the eggs with some seasoning. Pour over the cooked potatoes. Dot over half the mozzarella and cook at 160°C for 7-8 mins until starting to set.

3 Push the tomatoes gently into the top along with the remaining mozzarella. Continue to cook for 8-10 mins until set. Cool slightly, then lift out onto a board.

4 Toss the lettuce with the lemon juice, remaining 1 tsp oil and some seasoning. Cut the tortilla into wedges and serve with the lettuce leaves on the side.

Each

POR K K EFTEDES

RIC E BOWLS

Serves 4 Freeze uncooked meatballs only

Takes 40 mins

150g risotto rice, rinsed 10g fresh dill, chopped

1 lemon, ½ juiced, ½ cut into wedges

1 tbsp vegetable oil

1 wholemeal batch roll

500g pack 5% fat pork mince

1 egg, lightly beaten

1 tsp smoked paprika

150g frozen peas

125g cherry tomatoes, quartered

15g fresh mint, leaves picked

100g baby spinach

75g Greek-style salad cheese, crumbled (optional)

‘A family fave! Just the right amount of everything in such a simple dish’

1 Cook the rice in boiling water for 10-11 mins until just cooked. Drain, rinse briefly with cold water, then drain again.

2 Line your air-fryer with a silicone or paper liner (or baking paper). Add the rice and half the dill and drizzle with the lemon juice, oil and some seasoning. Stir well and air-fry at 200°C for 12-15 mins until golden and crisp. Remove the cooked rice (with the liner) and set aside.

3 Meanwhile, blitz the batch roll in a food processor to make breadcrumbs. Tip into a bowl and add the pork mince, egg, smoked paprika, remaining dill and some seasoning. Mix well and shape into 12 balls.

4 Cook the keftedes in the air-fryer at 200°C for 7-10 mins until cooked through. Meanwhile, boil the peas for 3 mins until tender; drain. Mix the cooked peas with the tomatoes, mint, spinach and cheese, if using.

5 Serve the keftedes nestled into the crispy rice, alongside the tomato salad and lemon wedges to squeeze over.

Each serving contains

the reference intake. See page 9.

TU NA PI CKLE BURGERS

Serves 4 Freeze uncooked burgers only

Takes 40 mins

5 wholemeal batch rolls

3 x 145g tins tuna chunks in brine, drained

1 lemon, zested

10g fresh dill, finely chopped

¾ tsp smoked paprika

6 tbsp light mayonnaise

60g gherkins, 1 finely diced, the rest sliced

3 tsp vegetable or rapeseed oil

2 sweet potatoes, cut into 1cm-thick chips

1 Little Gem, shredded

SHOPPING LIST

4-pack Suntrail Farms lemons

1 onion

20g pack fresh dill

30g pack fresh mint

1 twin-pack Little Gem

250g pack baby spinach

250g pack Nightingale Farms cherry tomatoes

2 sweet potatoes

1kg pack baby potatoes

300g pack Woodside Farms unsmoked bacon

500g pack 5% fat pork mince

200g pack reduced-fat mozzarella

200g pack Creamfields Greekstyle salad cheese (optional)

12-pack free-range eggs

6-pack wholemeal batch rolls

500g pack carnaroli risotto rice

3 x 145g tins Stockwell & Co. tuna chunks in brine

450ml squeezy bottle light mayonnaise

680g jar gherkins

i jar smoked paprika

60g pack cashews

900g bag Grower’s Harvest frozen garden peas

+ FROM YOUR STORECUPBOARD

‘We’d add some mashed potato to the patties next time for a fluffier texture’

1 Tear up 1 bread roll and blitz in a food processor to make breadcrumbs. Add to a bowl with the tuna, lemon zest, half the dill, ½ tsp smoked paprika, 3 tbsp mayonnaise, half the diced gherkin and some seasoning. Stir together, then shape into 4 patties, about 8cm in diameter.

2 Lightly drizzle the tuna burgers with 1 tsp oil and rub all over to coat, then cook in an air-fryer at 200°C for 8-10 mins until cooked through. Remove to a plate, cover and keep warm.

3 Toss the sweet potatoes with the remaining oil and some seasoning. Arrange in an even layer in the air-fryer and cook

at 160°C for 15 mins. Shake the tray, then increase the temperature to 200°C and cook for another 5 mins until browned.

4 Meanwhile, mix the remaining mayonnaise and smoked paprika with the reserved finely diced gherkin and dill. Split the remaining rolls, spread the cut sides with the mayonnaise, then fill each roll with a tuna burger, some gherkin slices and shredded lettuce. Serve with the fries.

Each serving

Vegetable or rapeseed oil, vegetable stock pot

GIVE ME MORE!

Scan this QR code to find more meal plans for £25, on Tesco Recipes.

HOW TO BUILD A

PICKY

PLATE

Break the teatime rules without sacrificing your kids’ 5-a-day

MEET THE EXPERT

Charlotte Stirling-Reed is a registered nutritionist specialising in maternal, baby and child nutrition (srnutrition.co.uk).

While you might be relieved a new term is starting, the school runs and 5pm teatime rush don’t take pressure off mealtimes. So any shortcut is a win. Enter the picky plate. This low-effort trick is a great way to get kids excited about their 5-a-day.

‘Meals don’t always need to be hot - or even cooked from scratchto be nutritious,’ says children’s nutritionist Charlotte Stirling-Reed. ‘Some of my favourite, most varied and balanced meals are the ones I call “fridge-raid meals”. These teas can be a novelty for kids and make mealtimes more fun.’ Here’s how to ace it.

LOAD UP THE RIGHT WAY

It’s important to make sure the picky plate you give your child includes key nutrients such as fibre, protein and healthy fats. Focus on plenty of fruits and veggies, then supplement with healthy extras that add a touch of excitement.

OFFER PLENTY OF DIFFERENT

FRUITS AND VEGETABLES

Raw or cooked veggie sticks (think pepper, cucumber, carrots); cooked frozen vegetables (like peas or sweetcorn); fresh fruit.

INCLUDE PROTEIN- AND IRON-RICH FOODS

Roast chicken, turkey or salmon; plain or low-sugar yogurt; beans; houmous; unsalted nuts and seeds; reduced-fat cheese.

ADD CARBOHYDRATES

(IDEALLY WHOLEGRAIN)

Wholemeal pitta; wholegrain pasta or noodles; rice; grains (like bulgur wheat); potatoes; wholegrain toast.

ENHANCE SPARINGLY WITH EXTRAS

100% peanut butter (great with apple slices); plain rice cakes; no-added-sugar dried fruit (such as a handful of raisins).

‘If

‘If your picky plate includes a range of key food groups and a variety of their 5-a-day, your child will have access to many of the nutrients they need to grow and develop’

Charlotte Stirling-Reed

3 REASONS TO LOVE PICKY PLATES 3

1 The plate gives choice and variety in their 5-aday, which makes kids feel more independent - often exactly what a fussy eater needs.

2 The meal naturally has lots of colours, textures and food groups, and is a brilliant way to expose kids to fruits and veggies.

3 This way of eating helps you use up lots of separate leftovers from the fridge, cutting down on food waste.

Your wellness routine should be delicious, simple, and made to support you every day.

TOO GOOD to waste

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

USE IT UP

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

RED CABBAGE, p45

Do you frequently seem to be left with half a head of cabbage at the bottom of your fridge? A quick pickle makes it go further: mix 120ml vinegar (cider or wine ones work well), 120ml water, 1 tbsp sugar, 1 tsp salt and ¼ tsp black peppercorns in a sterilised jar*. Add ¼ head of cabbage, finely shredded, and leave for 2 hrs before using the slaw to top tacos, rice bowls and more.

FROZEN SOYA BEANS, p45

Also known as edamame, these super-handy frozen beans have a nutty, slightly sweet flavour. Blanche them to top your poke bowls or add to Asian-style fried rice. For a quick dip, microwave and blitz into a creamy houmous alternative.

RICE WINE VINEGAR, p45

Less sharp and slightly sweeter than white wine vinegar, mix with soy sauce and chilli oil for a quick dumpling dip. For

a twist on scrambled eggs, add a few drops while whisking the eggs to make them softer and fluffier.

GROUND ALMONDS, p22

These are more versatile than you might think. Replace a quarter of the flour in your bake with some ground almonds to make it moister and richer (perfect for banana bread). Making meatballs? Use these instead of regular breadcrumbs to keep the meat soft and flavoursome.

FRESH GINGER, p22

Grate any leftover fresh ginger and freeze in an ice cube tray, ready to add instant flavour to a future dish. Or blend with water, lemon juice and a bit of honey for a cheat’s ginger shot to wake you up.

POPPY SEEDS, p73

Stir a spoonful of these into cookie dough for added texture (add lemon zest and a bit of the juice, too, for lemon poppy seed cookies). Or add some to pancake batter and top with lemon juice for the perfect combo. You can also mix with sesame seeds, garlic powder and salt for an ‘everything bagel’ seasoning.

MATCHA POWDER, p74

* To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry n

If you’re not whizzing up a daily warming matcha latte to soothe the soul with your leftover powder, try mixing a spoonful of it into overnight oats with some honey and topping it with a handful of fresh raspberries.

SOURED CREAM, p33

Use up what’s left in so many simple ways: add to mash instead of butter to make it creamy yet lighter; stir into soups in place of cream; or swap out for mayo (great for tuna or egg mayo).

FRIDGE-RAID FEASTS

Leftover burger buns clogging up your freezer? Make a bread-and-butter pudding – the ultimate comfort classic

1

For your base, use anything from slightly stale white bread to brioche burger buns (defrosted if frozen). Don’t worry about slicing – tearing the buns into rustic chunks will help absorb liquid. Butter the chunks (or both sides of bread slices).

2

Lay half your bread at the bottom of an ovenproof dish. Sprinkle over lemon zest and sultanas, or use anything from fresh berries to nuts. For an indulgent treat, use sliced bananas or chopped chocolate. Layer the rest of the bread on top and scatter over remaining toppings.

How to…

GIVE SALAD VEG A COOL NEW SPIN

Inspired by the food trends on your feed?

Use up salad ingredients with these hacks.

ON THE SIDE

Thinly slice cucumber and add to a lidded container with sesame oil, rice wine vinegar, soy sauce, sesame seeds and chilli fakes. Seal, shake and enjoy as a snack or side.

THAT’S A WRAP

Blend leftover spinach leaves with egg, then pour over a lined baking sheet into a thin layer. Bake and slice for thin, nutrient-dense wraps – just right for breakfast burritos.

GRATE EXPECTATIONS

Use leftover tomatoes to make a pan con tomate breakfast treat. Grate the tomatoes, then drain away some of the liquid before mixing with olive oil. Rub a slice of toasted bread with garlic and top with the tomato.

3

Pour over your custard: shop-bought, or homemade with milk, cream, eggs and sugar. Flavour with vanilla (extract or fresh), cinnamon or a splash of Baileys (adults-only!). Bake in the oven until golden on top with a slightly wobbly centre.

GIVE ME

Treat the week

d’s go-to

Ireland’s go-to takeaway dish makes the ultimate Friday-night fakeaway

D IY S PIC E BA G

Serves 2 Takes 25 mins

Cost per serve £3.50

Cook 200g frozen Tesco Finest British chunky oven chips in an air-fryer for 6 mins at 200°C. Add a 305g pack buttermilk chicken tenders, reduce the heat to 180°C and continue to cook for 12 mins, shaking the tray

regularly. Meanwhile, heat 1 tbsp vegetable oil in a frying pan. Add 1 small, sliced onion and soften for 5 mins. Add 2 sliced peppers and fry for another 3 mins, stirring regularly. Add the cooked chips and chicken, with the whites from 2 sliced spring onions, and toss well. Scatter over 1½ tsp each Chinese fie spice and garlic salt and 1 tsp ground black pepper, followed by 1 tbsp rice wine vinegar Cook for a further 2-3 mins,

stirring in an extra ½ tbsp oil if it seems dry, until well coated. Tip into a paper bag (or onto baking paper) with the spring onion greens. Serve with a 150g tub Tesco Finest chip shop curry sauce (optional), heated to pack instructions, to dip into. Each serving contains

Enjoy delicious Bardinet Brandy, matured the traditional French way in Bordeaux.

Smooth and fruity, perfect served neat, over ice or in a refreshing cocktail.

For inspiration and recipes scan here: