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FREE

F E B RUA RY 2018

50 RECIPES FOR SHARING

Pancakes, pub food & plenty of pasta

Happy days… Life admin sorted O Best night’s sleep O

Make it special VALENTINE’S DINNER

O

MOTHER’S DAY IDEAS

O

BEAUTIFUL BLOOMS


TESCO MAGAZINE THIS MONTH’S BRANDS INCLUDE:

See in-store magazine for coupons.


WELCOME

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Ô ã¨ ã »» Û ã ÷Éè èÔ ¢É ãÉÁÉ Éô Join the conversation

Lauren Rose-Smith, EDITOR

Cedar Communications Limited, 85 Strand, London WC2R 0DW Tel +44 (0)20 7550 8000 Fax +44 (0)20 7550 8250 Email tesco.mag@cedarcom.co.uk Website cedarcom.co.uk © 2018 Cedar Communications Limited. Tesco Customer Services 0800 505555 Colour origination by Rhapsody. Printed by Mohn Media Mohndruck GmBH

For more information about responsible drinking, visit www.drinkaware.co.uk

Tesco magazine, Cedar Communications, 85 Strand, London WC2R 0DW tesco.mag@cedarcom.co.uk twitter.com/tesco facebook.com/tesco

The team EDITORIAL Editor Lauren Rose-Smith Deputy editor Jo Wooderson Food editor Elli Donajgrodzki Chief sub editor Art Young Deputy chief sub editor Rob Goodway Senior sub editor Jenny Wackett Writer Bryony Bowie Creative solutions editor Alison Fordy ART Art director David Jenkins Senior art editor Nina Brennan Senior designer Jack Huntley Designer Jade Bright Junior designer Freddie Stewart ADVERTISING SALES dunnhumby Ltd Head of publications & in-store account management Matt Sims Advertising account management Chris Kent, Susan Leydon. For all Tesco magazine advertising enquiries please contact tescomagazine@dunnhumby.com. Magazine media leads Tom Glenister, Soledad de Molinas, Okasha Nageen, Jas Padum, Ben Salih, Jim Wright CONTENT AND PUBLISHING Editorial director Maureen Rice Content director Helen Johnston Head of food Jenny McIvor Group managing editor Kate Best Group art director Iona Newton Business director Jessica Haigh Senior account director Kate McLeod Account director Emma Ferguson Account manager Peter Woodman Account executive Naomi Hutchinson PRODUCTION Production director Vanessa Salter Production manager Deborah Homden WITH THANKS TO Emma Franklin, Jennifer Harmes, Deborah Hughes, Rachel Linstead, Liz Honour, Caroline Morrish, Alexandra Whitfield, Richard Wilsmore TESCO Publishing manager Cintia Welch CEDAR COMMUNICATIONS CEO Clare Broadbent Managing director Christina da Silva Creative director Stuart Purcell Digital director Robin Barnes Business development director Joseph Costello Financial director Jane Moffett

5


The greatest gift is love

A tender touch of rose fills your heart with the soft embrace of chamomile and lavender to soothe your soul. It’s true: love changes everything

pukkaherbs.com


CONTENTS

FOOD

51 IN THE PINK Discover rosé wine

8 OUR RECIPES Every recipe, at a glance

53 BRING ON THE PASTA

13 IN SEASON

Ideas for any occasion, from light midweek meal to impressive dinner party

Dishes using February’s best fresh ingredients

20 FOOD LOVE STORIES 58 FEAST FROM Jimmy’s ‘steak for two’ is THE EAST the perfect romantic meal

COVER RECIPE CAROLINE MORRISH COVER PHOTOGRAPHY TOBY SCOTT FOOD STYLING BIANCA NICE PROP STYLING MORAG FARQUHAR

Your emails, pictures, social posts and tweets

Softly does it in the search for best body moisturiser

100 ALL YOU NEED IS…

27 THIS MONTH

…a resistance band. Our new regular feature that «ÁÛ ãÉ Á ¸ ã ÛÛ ¢èÂ

The best things to eat, do and buy in February

102 DOWN TO YOU How plastic bag sales help local community projects

83 THE GOOD HABIT GUIDE

64 MASTERCLASS

Living in chaos? Find clarity with our expert tips

103 WHAT’S YOUR SPENDING STYLE?

How to make a chicken tikka masala from scratch

87 THE JOY OF LISTS

> ã Éè Éô ¨ ã ÛÉ ã 㨠savers from the splurgers!

67 EVERYDAY EASY

Because crossing things É «Û ¶èÛã ÛÉ Û ã«Û¢÷«Â£

104 PRIZE DRAW

25 VARIETIES There’s oodles to know about noodles!

10 JOIN THE CONVERSATION

99 TRIED AND TESTED

Inspire your kids to cook for Chinese New Year

22 LIVING ON THE VEG Plant-loving chef Derek Sarno’s vegan carbonara

LIVING

One-pot family dinners to see you through the week

35 ULTIMATE PANCAKE CAKE

75 DINNER FOR TWO

Take pancakes to the next level with our cover recipe

Create this Valentine’s meal for someone special

39 RAISE THE BAR

79 MEAL MATHS

Pub food classics for you to make at home

:èÛã ¢Éè É ó «Â£ « ÂãÛ can add up to a tasty dish

88 HOW TO TRAIN YOURSELF TO SLEEP Get your full quota of zzzs tonight… and every night

You could win a romantic Caribbean holiday

106 IT’S OK TO... …go easy on yourself throughout February

92 DATE NIGHT IN

45 BE THERE FOR MUM 81 LEFTOVERS …with an easy Mother’s Day menu to enjoy together

Make the most of leftover ingredients with our ideas

Indulge your Valentine with gorgeous pampering gifts

93 PICK OF THE BUNCH Gorgeous bouquets for Mother’s Day, Valentine’s Day… or just because

97 WITH LOVE… Mother’s Day gifts, sorted

Turn to page 83 for great new ideas to get organised!

Show your love with the beautiful flowers on page 93

hero, we From midweek meal to dinner-party e 53 pag on a past of y atilit celebrate the vers 7


Our recipes For more delicious ideas, visit tesco.com/realfood

40

15 60

Starters, snacks & sides

Pesto & chicken meatball bake 56 Spiced roast chicken with crushed potatoes 46

Buttermilk slaw 81 Cheese & onion toasties 81 Green beans, walnuts & pomegranate 46 Maple bacon Scotch eggs 40 Pancake spring rolls 59 Roasted nuts 40 Scallops with brown butter, capers & tarragon 76 Tangy tzatziki 81 Turnip & kale rostis with chilli mayo 18

Meat

Poultry Chicken & squash tagine 79 DF Chicken, ginger & lemongrass fried rice 68 DF Chicken tikka masala 64 8

Find loads more great recipes at tesco.com/realfood

Beef sukiyaki 25 DF Celeriac, orange & roast beef salad 15 DF Goat’s cheese & bacon salad 81 GF Green pancakes 79 Jimmy’s ‘steak for two’ 20 Lion’s head meatballs 60 Paprika & thyme steaks with sautéed potaotes & spinach 76 Passion fruit glazed pork skewers 13 DF Quick beef pho 72

Fish Û« Â Û »ÁÉÂ Ô »Û 81 Beer-battered scampi with sweet potato chips & mushy peas 40

64


GET COOKING

Prawn & dill wholewheat spaghetti 56 Prawn & noodle stir-fry 25 DF Prawn saganaki 81 Smoked haddock chowder pot pie 69

71

Vegetarian Cheesy stuffed mushrooms with leek mash 42 Chicory, beetroot & blue cheese tarte tatin 17 Chunky veg stew with cheesy dumplings 71 Mushroom carbonara 22 Parsnip, broccoli & goat’s cheese bake 70 Ricotta, pea & mint ravioli 56 Veggie paella-style rice 79

Sweet treats & drinks Chipotle bloody Marys 40 Chocolate-dipped fortune cookies 60 Chocolate sharing waffles 76 Easy banana pancakes 30 DF GF Forest fruit Bellini 76 Funfetti hearts 49 Honey-baked plums with mascarpone 14 Lemon drizzle pancake cake 35 Orange cake with almond buttercream 46 DF GF Passion fruit margarita 81 Rhubarb & apple oat-nut crumbles 43 DF GF Speedy compote 81 Spiced ginger tea 81 Tropical pavlova 81

46

56

43

Recipes marked can be frozen for up to three months (unless otherwise stated); always wrap appropriately. Defrost and heat thoroughly ¢É ã«Â£ E ó ¢ û ¢ÉÉ ã¨ ã ¨ Û » ÷  ¢ Éû  «Â »è «Â£ ô  Éɸ «Â£ « ÂãÛ Ûè ¨ Û Á ã Û¨  ÔÉè»ã ÷ »» poultry should be cooked thoroughly until juices run clear. For tips on protecting yourself and your family when preparing raw meat and Á ã  ۨ ¢ »ô ÷Û ¨ ¸ «Â£ « ÂãÛ Ûè ¨ poultry, check out the Food Safety page at tesco.com/realfood. Recipes marked èÛ ÂÉ Â«Á » Ô É è ãÛ «Â »è «Â£ Á ã Û¨ as cheese, yogurt and ready-made sauces to ensure they’re veggie-friendly). Recipes marked use no milk-containing ingredients. Recipes marked use no gluten-containing ingredients. If you are eggs and dairy. Recipes marked allergic to nuts, always check ingredients are nut-free. ‘Cost per serve’ is calculated by adding up the cost of the ingredients and dividing by the number of servings. Information is correct at the time of going to press. For information on reference intakes, visit realfood.tesco.com/ our-food/what-is-healthy.html. For advice on healthy eating and food groups, visit realfood.tesco.com/healthy-eating/all-healthy-eating. ¨ãÁ» Kè «Ô Û Û¨Éè» ã Â Û Ô ã É¢ ó « Â »  « ã  ¨ »ã¨÷ »«¢ Ûã÷» »» Âèã «ã«É » «Â¢É Á ã«É «ÛÔ» ÷ É Éè «Ô Û «Û ¨ ¸ ÷ Öè »« Âèã «ã«É«Ûã t £ ã 㨠ã ô è » ãÉ ÛÔÉ ãÉ «Â «ó« è » Âèã «ã«É » Öè « Û

9


INBOX

JOIN THE

conversation

We love to hear from you – get in touch with your stories and snaps POST / EMAIL / TWITTER / FACEBOOK / INSTAGRAM / PINTEREST / YOUTUBE

Star letter FESTIVE MAKE & DO

A TWIST ON TRADITION & «Â£ ã¨ Ô ÉÛÔ ã É¢ Á÷ Ûã Christmas alone after the loss of my dear husband of 34 years, I was determined to avoid all things festive this year. However, coming across your recipe for Black Forest mini mince pies (Good enough to eat, Christmas), I was tempted to give them a try. Great result, and I had something »« «ÉèÛ Â ¢ Ûã«ó ãÉ É Á÷ visitors, without going down the traditional Christmas route.

I’m not generally known for my artistic abilities but, with my Christmas cake baking and festive songs playing on the radio, I felt empowered to tackle your alternative Advent calendar (Make it yours, Christmas). Imagine the pat on the back I gave myself after using stickers to form my daughter’s name on one of the envelopes. I added some curly ribbon too, just to show off! Cath Jordan, Leeds

Maureen Coley, via email

You’ve been making…

Pretty happy with how this cake turned out! #christmascake #festive @louie_b22

Gingerbread bread robins! robiins! Recipe from @tescofood #sundaybaking #christmastradition @samanthajordan_x

I’ve been craving a stirfry for weeks so had to make this from @tescofood magazine – it was so colourful and really tasty! @documenting_my_dinner

We love seeing your take on our recipes! Share your pics with us using #tescomagazine

Write in and win! Email or write in and we’ll choose one Star Letter*, which will win a £50 giftcard**. Contact us at… tesco.mag@cedarcom.co.uk Tesco magazine, Cedar Communications, C 85 Strand, London WC2R 0DW 8

TE TESCO TRAVELS When my auntie and I visited my W cousin in Spain we took the c Christmas issue with us. My cousin C ¨ÉÛ ã¨ £ ÁÉÁ Ô ó»Éó ((Winter wonders) for us all to make. She loved it, and wants to try out S more Tesco magazine recipes when she next visits us in England! Toni Clark, Cornwall FEEDING TRICKY TEENS The green vegetable lasagne (Everyday easy) from your Christmas issue was a great success. Even my 15-year-old son, who avoids regular lasagne (‘Too much mince’) and Mediterranean vegetable lasagne (‘Don’t like courgette’), wolfed it down, proclaiming it one of his favourite meals. Thanks for helping me to feed an awkward teenager! Karen Billimore, Renfrewshire @Tesco facebook.com/tesco instagram.com/tescofood pinterest.com/tesco youtube.com/tesco

Letters may be edited for length and clarity. *The Star Letter will be chosen from emails and post received; send entries to tesco.mag@cedarcom.co.uk or Tesco magazine, Cedar Communications, 85 Strand, London WC2R 0DW. **Open to UK residents, 18+. Normal exclusions apply. Send your entry to arrive by 11.55pm on 28 February 2018 for a chance to win one £50 giftcard to use in Tesco. You can buy Tesco products at any UK Tesco store or Tesco direct desk with your giftcard. It’s also redeemable at tesco.com where the giftcard payment option is available at the online checkout. Giftcards cannot be exchanged for cash/credit. The card and balance will expire five years after last use or by 28 February 2023. Making a purchase refreshes the five-year expiry period. Giftcards are valuable and should be treated like cash; if lost, they cannot be replaced. Damaged, altered or cancelled cards will not be accepted.

10

Find all our recipes at tesco.com/realfood


New

FIBRE. YAWN.

Though we hate to say it, it’s hard to be fussed about fibre (even though you’re probably not getting enough). No one loudly declares their love for fibre – so we had an idea. We made a tasty yogurt with 4.7g of the stuff per 150g serving*. You can’t see it, you can’t taste it, but it’s there. And instead of having to visit some speciality shop to find it, you can just pop to the yogurt aisle at selected Tesco stores. Probably worth a try. Fibre for people who can’t be fussed with fibre.

*Source of fibre. Eat as part of a healthy, balanced diet.

Available at selected

stores


FEBRUARY HARVEST

IN SEASON

It might b e cold and drear y outside, but that do esn’t mean your dishes have to b e Passion fruit These tropical fruits have a tough, inedible skin that is brown or purple in colour. Native to South America, the flower of the passion fruit is known for its mild sedative effect and was used in early folk medicine in Peru and Brazil to aid sleep. Passion fruit skin shrivels as the fruit ripens, so for the sweetest flesh choose wrinkly fruit, or ripen on a windowsill at home. Cut open to find edible seeds in a deliciously tart pulp. Spoon it out and serve over vanilla panna cotta.

• •

PA S S I O N F RU I T G L A Z E D P O RK S K E W E RS Serves 4 DF Takes 35 mins Cost per serve £2.09

6 passion fruits, halved 35g soft light brown sugar 1 tbsp soy sauce ¨«»»« Û Â Â »÷ chopped 1 star anise £ ÔÉ ¸ »» ã 225g basmati rice 250g pack pak choi, each head halved lengthways 1 Soak 8 wooden skewers in cold water for 20 mins or use metal skewers. Scrape the pulp from 4 of the passion fruits into a medium saucepan with the sugar, soy, chilli, star anise and 50ml water. Stir over a medium heat until the sugar has dissolved, then reduce the heat and simmer for 15 mins, stirring often. 2 Preheat the grill to high and line a baking tray with foil. Quarter the ÔÉ ¸ »» ã » £ã¨ô ÷Û ã¨ Â èã «ÂãÉ 32 even-sized chunks. Thread the pork onto the soaked skewers and arrange on the foil-lined baking tray. 3 Spoon the passion fruit mixture over the pork and grill for 10-15 mins, turning occasionally and basting with the passion fruit glaze from the tray, until the pork is cooked through with no pink meat showing. 4 Meanwhile, cook the rice following pack instructions and steam the pak choi for 5-6 mins until just tender. Serve the pork drizzled with the remaining passion fruit pulp and seeds, alongside the rice, pak choi and any remaining glaze from the tray. Each serving contains Energy

1835kJ 435kcal 22%

Fat

Saturates

Sugars

Salt

9g 3g 11g 1.3g 12% 15% 12% 21%

of the reference intake. See page 8. Carbohydrate 59g Protein 34g Fibre 1g High in protein; low in saturates

For more delicious passion fruit recipes, visit tesco.com/realfood

13


Flavor King plums These glorious stone fruits have a short season and are only around until the end of March. A kind of ‘pluot’, they are a hybrid of a plum and an apricot, and are a rich shade of purple with silky sweet golden flesh inside. Choose fruit that has a smooth, deeply coloured skin with a waxy finish. Plums aren’t just for dessert. Try them roasted with duck legs and star anise, or in a salad with Parma ham.

• • •

HONEY-BAKED PLUMS W I T H M A S C A RP O N E Serves 4 Takes 25 mins Cost per serve £1.20

6 large ripe Flavor King plums, halved and destoned 2 tbsp clear honey 250g tub lighter mascarpone 1 tbsp chopped pistachios 3 vanilla Viennese thins biscuits (optional) 1 Preheat the oven to gas 4, 180°C, fan 160°C. Put the plums, cut side up, in a large baking dish. Drizzle over 1 tbsp of the honey and bake for 15 mins until tender. 2 Drizzle the remaining honey on top and bake for another 5 mins. Divide the mascarpone between plates and top with the plums. Drizzle with the juices from the pan, sprinkle with chopped pistachios, then crumble over the Viennese thins to serve, if using. Each serving contains Energy

915kJ 220kcal 11%

Fat

Saturates

Sugars

Salt

15g 9g 14g 0.0g 21% 45% 16% 0%

of the reference intake. See page 8. Carbohydrate 15g Protein 7g Fibre <1g

14

For more delicious plum recipes, visit tesco.com/realfood


FEBRUARY HARVEST

Celeriac Don’t be put off by its appearance – there’s beauty beneath celeriac’s imperfect skin. A variety of celery cultivated for its edible roots, celeriac has a tough, knobbly outer layer. Trim off to reveal its creamy white flesh. Once peeled it will discolour quickly, so submerge in a bowl of water with a squeeze of lemon to keep it fresh. Shred for a French-style coleslaw, or slice thinly, layer with sliced potatoes and cream, and bake for a gratin.

• • •

C E L E RI AC , O R A N G E & ROA S T B E E F S A L A D Serves 4 DF Takes 10 mins Cost per serve £1.08

75g radishes, trimmed and thinly sliced 1 orange, peeled and thinly sliced : É Â£ Ô »  thinly sliced 1 small red onion, halved and thinly sliced 4 slices leftover roast beef or ĈÁ�ÚâƧ charred topside beef 3 tbsp olive oil 2 tbsp sherry vinegar or white wine vinegar 1 tbsp wholegrain mustard ¨  ¢è» ã » ¢ Ô Û» ÷ 1 Arrange the celeriac on a serving platter with the radishes, both oranges, the red onion and beef. 2 Whisk together the oil, vinegar and mustard; season. Drizzle over the salad, then scatter the parsley leaves over to serve. Each serving contains

Ω small celeriac, peeled and thinly sliced

Energy

Fat

Saturates

673kJ 162kcal 8%

10g 14%

2g 8%

Sugars

Salt

9g 0.6g 10% 11%

of the reference intake. See page 8. Carbohydrate 9g Protein 10g Fibre 2g High in protein; low in saturates; 1 of your 5 a day; source of vitamin C

COOK’S TIP Carefully slice the celeriac with a mandolin or food processor. If you don’t § ò ªâ§ Ö Á ºö grate it.

15


FEBRUARY HARVEST

Chicory Also known as endive, this bitter leafy veg comes in red and white varieties. White chicory is grown in the dark all year round – hence its pale colour. It’s best stored in the dark too, as this will stop it becoming too bitter. Chicory is great raw in salads, but you should try it cooked too, as it takes on a sweeter flavour.

• •

ã ÛÔ ¢ Û¨ ã¨÷Á » ó Û ÛÁ »» Éɸ ã ÉÉãÛ Éèã £ èã «ÂãÉ ô £ Û £Ô ¸ ÷ É»» »«£¨ã Ôè Ô Ûã ÷ £ ô »Âèã ¨ »ó Û ãÉ Ûã  ¨ÉÔÔ £ ó £ ã «  »è ¨ Û

C H I C O RY, B E E T RO O T & B L U E C H E E S E TA R T E TAT I N Serves 4 Takes 50 mins Cost per serve £1.49

COOK’S TIP To turn out the tart, put a plate on top of the Ó Á Wçª ·ºö ªÓ ÚÈ â§ Óº â ªÚ ÈÁ ⧠ÈââÈÀ Ö ÀÈò â§ Ó Á ÚºÈóºö

25g butter £ »« »Éó  »÷ ¨ÉÔÔ ã ÛÔ »«£¨ã ÁèÛ Éó É Ûè£ ã ÛÔ »Û Á« ó«Â £ ¨ Û É¢ ¨« É ÷ ã «ÁÁ  ¨ »ó ãÛÔ ¨ÉÔÔ ¢ Û¨ ÉÛ Á

÷

1 Preheat the oven to gas 5, 190°C, fan 170°C. Melt the butter in a 25cm ovenproof frying pan, add the garlic and cook over a gentle heat for 2 mins. Add the sugar, stir until dissolved, then stir in the vinegar and bubble gently for 1 min. Don’t let the garlic burn. 2 Arrange the chicory, cut side up, in a single layer in the pan. Season and sprinkle with the rosemary and thyme. Cook for 5 mins. Turn the chicory and cook for 2 mins more. Remove the pan from the heat. Dry the beetroot wedges with kitchen paper and arrange in among the chicory. 3 Unroll the pastry and cut out a circle 2cm larger than the pan. Lay the pastry over the chicory, tucking the excess underneath. Bake for 20 mins until the pastry is risen and golden. Turn out onto a serving plate and scatter over the walnuts and blue cheese to serve. Each serving contains Energy

2254kJ 540kcal 27%

Fat

Saturates

Sugars

Salt

29g 15g 10g 1g 42% 73% 11% 17%

of the reference intake. See page 8. Carbohydrate 59g Protein 12g Fibre 3g

For more delicious chicory recipes, visit tesco.com/realfood

17


Turnips This root vegetable is related to the radish and shares its peppery flavour. At the annual Turnip Festival in Switzerland, visitors celebrate this veg by carving beautiful turnip lanterns. Often confused with swede, turnips are smaller and have a stronger taste. Sliced very thinly, turnips can be eaten raw. They are also great cooked in stews and casseroles.

• • •

T U RN I P & K A L E RO S T I S W I T H C H I L L I M AYO Serves 4 Takes 50 mins Cost per serve 64p

2 medium white potatoes (about 450g), peeled 2 large turnips (about 550g), peeled 100g kale, shredded Ω tsp ground coriander 15g coriander, half chopped ã ÛÔ Ô» «Â Éè 25g butter 1 tbsp olive oil 1 tbsp sweet chilli sauce 4 tbsp mayonnaise 1 Cook the potatoes and turnips in a large pan of boiling, salted water for 10 mins, then remove with a slotted spoon and set aside. Bring the water back to the boil and cook the kale for 4 mins, then drain and leave to cool. 2 When the potatoes and turnips are cool enough to handle, coarsely grate them and transfer to a large bowl. Squeeze out any excess moisture from the kale, then add to the bowl with the ground and chopped coriander and 㨠Éè D«ö Â Û ÛÉ ô »» 3 Shape the mixture into 12 rostis. Heat the butter and oil in a large nonstick frying pan and fry the rostis in batches for 5 mins each side until golden. Stir the sweet chilli sauce into the mayonnaise and serve with the rostis. Each serving contains Energy

1325kJ 318kcal 16%

Fat

Saturates

Sugars

Salt

20g 4g 9g 0.6g 29% 22% 10% 10%

of the reference intake. See page 8. Carbohydrate 31g Protein 5g Fibre 2g 1 of your 5-a-day; source of vitamin C; source of vitamin B6; source of folate

18

For more delicious turnip recipes, visit tesco.com/realfood

WORDS CAROLINE MORRISH, EMMA FRANKLIN RECIPES JENNIFER WHITE PHOTOGRAPHY STUART OVENDEN FOOD STYLING BIANCA NICE PROP STYLING TAMZIN FERDINANDO

FEBRUARY HARVEST


WHICH FLAVOUR SHOULD WE MAKE? VISIT NESCAFE.CO.UK TO CAST YOUR VOTE T&CS APPLY. CLOSING DATE FOR VOTES 28.02.18 † †

*FLAVOUR

VOTE HONEY CARAMELISED HONEY LATTE*

AVAILABLE IN SELECTED STORES

VOTE ORANGE

VOTE MINT

SILKY SMOOTH ORANGE MOCHA*

COOL MINT MOCHA*


FOOD LOVE STORIES

J I M M Y ’S ‘STEAK FOR TWO’ Nothing says Valentine’s Day like a home-cooked meal, but who says you have to make it yourself? ike so many teenagers, Jimmy has had to grow up a lot since his parents divorced. Living with his dad has meant he’s had to take on new responsibilities – such as learning to cook. But it turns out cooking is something he really loves to do. So when his dad has a date, Jimmy is the one who rustles up a romantic meal for two – leaving Dad to pour the wine and take all the credit for the cooking!

L 20


TABLE TALK

Super sauces M a ke your m e a l eve n mo re indulge nt by se r ving your s te a k with o ne of the se

Mustard and pepper sauce

Put 100ml crème fraîche, 1 tsp Dijon mustard and 1 tsp ground black pepper in a small saucepan and bring to a simmer over a medium heat. Remove from the heat and stir in the steak cooking juices. Season with a little lemon juice and extra black pepper.

COOK’S TIP %ÈÖ õâÖ òÈçÖ Öç â§ Ö ó Úâ · óªâ§ ⧠çâ Úª È¡ ¢ Öºª ºÈò çâ ¢È Úö ÈÁ â Áª¢§â

JIMMY’S ‘STEAK FOR TWO’ Serves 2 Takes 1Ω hrs 2 Á Úâ sirloin steaks 2 thyme sprigs, leaves picked Ω tbsp olive oil %ÈÖ â§ çÓ§ªÁÈªÚ 300g Maris Piper potatoes, peeled and ó ÷  »÷ Û»« 100ml double cream 100ml semi-skimmed milk 1 garlic clove, grated 2 thyme sprigs, leaves picked 20g Parmesan %ÈÖ â§ Ú º 2 large handfuls watercress 2 tbsp Á Úâ French dressing

1 Preheat the oven to gas 4, 180°C, fan 160°C. To make the dauphinoise, layer the potatoes in a roasting dish, seasoning every other layer. 2 In a jug, mix the cream, milk, garlic and thyme leaves. Season, then pour over the potatoes. Grate a thin layer of Parmesan

over the top, then cover with foil and bake for 1 hr. Remove the foil and cook for a further 15 mins until browned on top. 3 Meanwhile, rest the steaks at room temperature for 10-20 mins. 4 Heat a griddle pan over a high heat. Season the steaks on both sides, sprinkle with thyme, then rub the oil over the steaks to cover. When the pan is hot, add the steaks. For rare steaks, fry for 2 mins on each side; for medium, fry for 3 mins on each side; for well done, fry for 4 mins each side. When cooked to your liking, remove the steaks from the pan and leave to rest for at least 5 mins. 5 Mix the watercress in a bowl with the dressing. Serve with the dauphinoise and steak. As part of a healthy diet, we recommend this recipe for a special occasion or treat.

Salsa verde

Zest and juice half a lemon lemon. n B Blitz 1 garlic clove, Ω tsp capers, half the lemon zest   ¨Éó÷ »» ã «Â ¢ÉÉ Ô É ÛÛÉ Add a handful each of roughly chopped parsley, basil and mint, and Ω tsp crushed chillies. Blitz again until roughly chopped. Pour in half the lemon juice, then slowly pour in 3 tbsp olive oil; pulse to combine. Add more lemon zest and juice to taste.

Each serving contains Energy

3334kJ 800kcal 40%

Fat

Saturates

Sugars

52g 26g 6g 74% 128% 6%

Salt

1.0g 16%

of the reference intake. See page 8. Carbohydrate 32g Protein 53g Fibre 3g

Blue cheese d dressing Mix 35g crumbled Stilton with 2 tbsp half-fat soured cream in a small bowl. Stir in about 1 tbsp water to make a dressing.


LIVING ON THE VEG D erek Sarno, the plant-loving chef b ehind the new Wicke d Kitchen range, shares his take on c arb onara MU SHRO OM C ARBON AR A Serves 6 Takes 45 mins plus marinating Cost per serve £1.08 75g dairy-free butter 1 medium onion, diced 4 garlic cloves, finely chopped 60g plain flour 200ml white wine 700ml unsweetened soya or almond milk 1 tbsp miso paste Ω tsp smoked paprika Ω tsp garlic granules 500g spaghetti 240g frozen peas 1 tbsp capers chopped fresh parsley, to serve For the mushroom ‘bacon’ 240g shiitake mushrooms, sliced 4 tbsp low-sodium soy sauce 2 tbsp olive oil æ tsp smoked paprika 1 tsp garlic granules

22

I’ve got mad love for ’shrooms prepared like crispy bacon. Pair them with the creamy texture of carbonara and you have a super comforting dish.

Derek Sarno, Tesco director of plant-based innovation 1 First, make the mushroom ‘bacon’. Preheat the oven to gas 6, 200°C, fan 180°C. Put the mushrooms in a small bowl with the soy sauce, oil, paprika, garlic granules and º tsp black pepper; stir to coat. Set aside to marinate for 15 mins. Spread evenly over a lined baking sheet and bake for 30 mins, then set aside. 2 Meanwhile, heat the dairy-free butter in a saucepan over a mediumhigh heat. Add the onion and garlic and fry for 3 mins until they begin to soften. Stir in the flour then gradually add the wine, whisking to create a smooth roux. Whisk in the milk, miso, smoked paprika, garlic granules and some seasoning and simmer for 5 mins. Remove from the heat, put in

a blender and blitz until smooth. Transfer to a clean saucepan and reheat over a low-medium heat, stirring regularly. 3 Meanwhile, cook the spaghetti in a large pan of boiling water for 10-12 mins or until al dente, adding the peas for the last 3 mins. Drain then return the spaghetti and peas to the pan. Pour over the creamy sauce, then add the capers and mushroom ‘bacon’. Mix well, then serve immediately sprinkled with the parsley. Each serving contains Energy

2253kJ 535kcal 27%

Fat

Saturates

16g 3g 23% 15%

Sugars

Salt

8g 9%

1.6g 27%

of the reference intake. See page 8. Carbohydrate 79g Protein 18g Fibre 8g Source of protein; low in saturates

RECIPE DEREK SARNO PHOTOGRAPHY TOBY SCOTT, DAN JONES FOOD STYLING BIANCA NICE PROP STYLING MORAG FARQUHAR

CHEF AT WORK


VARIETIES

1 UDON NOODLES These thick Japanese wheat noodles have a Û»«£¨ã»÷ ¨ ô÷ ã öãè c¨ ÷ ã «ã«É »»÷ Û ó ô Á «Â ÛÉèÔÛ in winter, or cold in ÛèÁÁ Û » Û

2 WHOLEMEAL NOODLES t¨É» Á » ¢»Éè £«ó Û these noodles a delicate Âèãã÷ ¢» óÉè  «Ûã«Â ã«ó ¢« Á ã öãè Their robust nature Á ÂÛ ã¨ ÷ ÛÉ ¸ èÔ Û è Û »»÷ ô »»

3 RICE NOODLES Û ã¨ ÷ Á ¢ ÉÁ rice flour, these thin ÂÉÉ » Û èÛè »»÷ £»èã  ¢ c¨ ÷ ÉÁ Û»«£¨ã»÷ Ûã« ¸÷ when cooked and are ideal for use in stir-fries Û ã¨ ÷ ¨É» Û è ô »»

4 VERMICELLI NOODLES  öã ¢«Â Ûã÷» É¢ « ÂÉÉ » ó Á« »»« «Û ¸ ÷ «Â£ « Âã «Â s« ã Á Û Éɸ«Â£ c ÷ è۫£ 㨠Á «Â pho soup or as a filling ¢É ÛèÁÁ É»»Û

5 EGG NOODLES These egg- and flourbased Chinese noodles ó «» » «Â ó « ã÷ É¢ 㨫 ¸Â ÛÛ Û c¨ ÷ have a slight springiness and bite when cooked, and are often used in Ûã« ¢ ÷ «Û¨ Û

1

Tangled in a comfor ting broth or slick with spicy sauce, versatile noodles are cheap and delicious WORDS CAROLINE MORRISH RECIPES TESCO REAL FOOD PHOTOGRAPHY GARETH MORGANS FOOD STYLING EMMA JANE FROST PROP STYLING LUIS PERAL

PREP Most varieties can be used right out of the pack – however, straight-toôɸ ÂÉÉ » Û Â ã ¢ ÉÁ Öè« ¸ rinse under cold water to separate the strands before cooking.

S TORE

2

Keep dried and straight-to-wok noodles in the cupboard. Fresh noodles should be kept in the fridge.

E NJ OY Éɸ « ÷ « ó « ã« Û Â ¶èÛã Öè« ¸ Û«ÁÁ «Â É«»«Â£ ô ã Éó Éɸ«Â£  Öè« ¸»÷ ãè  㨠Á ÁèÛ¨÷ & Û¨ ÂÉÉ » Û Â straight to the pan or wok for stir-fries and soups.

3

Try them in…

*

4

BEEF SUKIYAKI Simmer 500ml water, 2 tbsp caster sugar and 50ml each light soy sauce, mirin and sesame oil in a casserole dish. Add 400g sliced sirloin steak and poach gently for 6-8 mins. Add 300g cooked udon noodles, 50g spinach, 100g sliced mushrooms and 50g cubed tofu towards the end of cooking to heat through. PRAWN & NOODLE STIR-FRY Stir-fry 350g raw, peeled prawns and 500g roughly chopped pak choi with 2 tbsp oil for 3 mins. Add 750g cooked egg noodles and 3 tbsp each dark soy sauce and sriracha. Stir-fry for 3-5 mins. Search for these recipes on tes.co/ realfood for detailed instructions.

*

5

For more noodle recipes, visit tesco.com/realfood

25


LUXE PYJAMAS

ÂŁ

20 I was only looking for oranges

Selected Extras stores and online. While stocks last. Delivery charges may apply.


THIS MONTH

Fall in love with February While it is the shor test month, there’s no shor tage of things to do, make and eat. Here are some of our favourites…

IF YOU TRY ONE THING… …make it these adorable Raspberry and Prosecco Heart Tortes, £4/134g (£2.99/100g). Rich ¨É É» ã ÛÔÉ£ ãÉÔÔ ÷ è ÷ ÁÉèÛÛ Â ÛÔ ÷ Â Ô ÉÛ É ÉÁÔÉã ¨  «ۨ with a Belgian white chocolate ¨ ã 㨠÷ èã«¢è» Â »« «ÉèÛ ô ÷ ãÉ Û¨Éô 㨠ã ÛÔ « » ÛÉÁ É ÷Éè Éèã 㨠Á

SWEET IDEA Choose these as part of the £20 Valentine’s meal deal – see next page.

27


THIS MONTH

E’S VALENTIN AL E D L MEA

SWEET DEAL ON DINNER À DEUX MAKE IT VEGGIE This luxurious Maple-roasted Butternut, Beetroot, Caramelised Onion and Goat’s Cheese Open-top Tart is also part of the Valentine’s meal deal. It’s an ideal main course for vegetarians.

DATE NIGHT TICKLED PINK

What Valentine wouldn’t be delighted to receive this beautiful fresh bouquet? The ĈÁ�ÚâƧ Pink Perfection, £20**, is a gorgeous arrangement of pale pink Colombian roses, striking cerise Gerberas, Calla Lillies and Bouvardia, all teamed with gorgeous foliage.

28

Cocktail hour

Stay home with your Valentine and take turns being bartender with this ready-todrink ĈÁ�ÚâƧEspresso Martini, £13/70cl. Serve in elegant Fox & Ivy crystal cocktail glasses, £12 for 4.

c¨«Â¸ ÷Éè  ã É Â«£¨ã out with your Valentine? Use your Clubcard vouchers! You can turn them into tickets to see the latest blockbusters at Odeon or Cineworld cinemas. Go ‘old school’ and book seats in the back row – and don’t ¢É £ ã 㨠ÔÉÔ É Â s«Û«ã tesco.com/clubcard for full terms and conditions.

V É è ãÛ ó «» » «Â 㨠s » Âã«Â Û Á » » Ûè ¶ ã ãÉ ¨ £ WORDS BRYONY BOWIE PHOTOGRAPHY ADRIAN LAWRENCE

/ ÛãÉ

¢ ÉÁ

&

è ÷.

Valentine’s Day falls on a Wednesday – ideal for a romantic dinner at home. And thanks to the Valentine’s meal deal* you don’t have to be a whiz in the kitchen ãÉ «Û¨ èÔ Ûã è Âã Öè »«ã÷ ¢ÉÉ c¨ É «Â »è Û ĈÁ�ÚâƧ main, side and dessert for two, plus a 75cl bottle of ĈÁ�ÚâƧ Pignoletto or Andre Carpentier Champagne NV, for just £20. We paired ĈÁ�ÚâƧ Lemon Sole with Wild Mushroom & Prosecco Sauce, with a side of ĈÁ�ÚâƧ Petit Pois & Chantenay Carrots. For dessert? ĈÁ�ÚâƧ Vanilla Bean, Orange & Rhubarb Desserts.


ALSO AVAILABLE IN: *30% less sugar than Angel Slice.


PROMOTION

TAKE

5

SPRING TO LIFE Here’s a February half-term activity to encourage children to get some fresh air. Wrap up warm, head out for a walk and play a game to see who can spot snowdrops – they’re often the first sign of spring. Also, listen out for birdsong and see if you can identify the birds. You could also download the free ‘First signs of spring’ activity sheet at woodlandtrust.org.uk and award prizes for completed sheets. To find stunning snowdrop walks, visit nationaltrust.org.uk (admissions prices apply).

Bananas, 76p/kg

\çÁ Èó Ö Jªº £1.20/1ltr

Alpro Roasted Almond Unsweetened Drink is sugarsfree, with only 13 calories per 100ml. Dair y-free too, it adds a nutty edge to these banana pancakes EASY BANANA PA N C A K E S Makes 10 Takes 20 mins Cost per serve 17p

In a food processor, blitz 2 mashed bananas and 2 tbsp Ûè Éô É«». Add 200g Û »¢ «Û«Â£ Éè then blitz again. With the motor still running, gradually add 800ml »Ô É É Ûã »ÁÉ èÂÛô ã  to make a smooth batter. Heat a large, nonstick frying pan

over a medium heat and brush with oil. Working in batches, spoon the batter into the pan. Cook for 2 mins or until firm underneath, then flip and cook for 2 mins more. Remove from the heat and cover to keep warm while you cook the remaining pancakes. If you like, serve with Á Ô» syrup and sliced banana.

Self-Raising Flour, 45p/500g (9p/100g)

Alpro Roasted Almond gÁÚó â Á ÖªÁ· §ªºº £1.80/1ltr

Each pancake contains Energy

Fat

Saturates

Sugars

Salt

513kJ 122kcal 6%

3g 5%

<1g 2%

4g 4%

0.3g 5%

of the reference intake. See page 8. Carbohydrate 21g Protein 2g Fibre 1g

Maple Syrup, £4/250g (£1.60/100g)

READY SPREADY GO Looking for something to spread on your pancakes that won’t hit your diet hard? New EÉ ]è£ , û »Âèã ¨É É» ã ]Ô /200g (70p/100g), has all the « ¨ ¨É É» ã ÷ óÉè ÷Éè »Éó - just with less sugar.

A D D U P A WINNING STIR-FRY And don’t forget the stir-fry meal deal: choose 1 vegetable, 1 noodle, 1 sauce and 1 protein for just £5

+

1

Oriental Mix, £2/280g (71p/100g)

2

+ Oriental Chicken Breast, £2/145g (£1.38/100g)

+ +

3

Egg Noodles, £1.25/300g (42p/100g)

4

= Chinese Stir Fry Sauce, £1/180g (56p/100g)

Stir-fry f y the mai main in vveg tray for 2 mins, then add the chicken, noodles and corner veg. Cook for 3 mins, add the sauce and cook for 1 min more.


THIS MONTH

T O P 3 CHINESE FINGER FOODS Celebrate Chinese New Year on 16 February with these sharing snacks

U ·ªÁ¢ Xª Ú

ÖªÚÓö §ªººª UÖ óÁÚ £3.50/300g

SCOOP UP LOW-CAL ICE CREAM

(£1.17/100g)

New in the UK, Halo Top ice creams, £5/473ml (£1.06/100ml) , have long been a favourite in the US. They’re made using all-natural ingredients and each tub contains between just 240 and 360 calories. Too good to be true? Try them for yourself: (left-right) Peanut Butter Cup, Chocolate, and Choc Chip Cookie Dough.

/340g

(88p/100g)

UÖ óÁ bÈ ÚâÚ £2/128g (£1.56/100g)

SAVOUR THESE If you prefer a savoury pastry to a sweet snack when you’re on the go, you’ll love the new range of freshly baked savoury pastries. Choose from the Spinach & Ricotta Swirl (pictured), Cheese BBQ Lattice or Vegetable Curry Roll, each just 75p. They’re also a tempting treat for lunch, afternoon tea, early supper…

GLUTEN FREE? EVERY BITE! For a quick gluten- and dairy-free dinner that’ll hit the spot on a chilly winter’s night, dish up new & & ÉÁ , É ¸ 'Éè¶ÉÂÛ /200g (£1.60/100g), with ] »ã  V ÔÔ «Â¸» ¨«ÔÛ /750g (20p/100g) , and new ] ÔÔ » s £ VÉ ã«ÉÂÛ /250g (80p/100g). Just add ketchup.


*28g (about 23 almonds). © 2018 Almond Board of California. All rights reserved.

160 CALORIES. *

THAT'S G N I K C A SN GOOD. A tasty satisfying crunch to boost the nutritional quality of any diet.

ALMONDS. SNACKING GOOD.


THIS MONTH

START AS YOU MEAN TO GO ON

BOX CLEVER

Treating Mum to breakfast in bed on Mother’s Day will start her day É «Â 㨠Ûã ÔÉÛÛ« » ô ÷ ] ó èÔ ãÉ Ûã Û»« Û É¢ ĈÁ�ÚâƧ Brioche Loaf, £2/400g (50p/100g), spread with butter and No Added Sugar Orange Marmalade 75p/340g (22p/100g), and a bowl of Greek Style Yogurt, 85p/500g (17p/100g), topped with fresh Blueberries, £2/150g (£1.33/100g). Add a mug of ĈÁ�ÚâƧ Jasmine Green Tea, £2.99/15 bags (20p each). You can prove your culinary skills by cooking dinner – see page 45 for an easy roast chicken menu.

Mum will be delighted with a visit from you on Mother’s Day. But arrive bearing a gift of the ĈÁ�ÚâƧ Indulgent Collection, £5.50/170g* (£3.24/100g), and she’ll feel really special. Keep ÷Éè £ Û ÉÛÛ Û¨ Û ô«»»«Â£ ãÉ share the luxury mix of milk, white and dark chocolates with their variety of ã ÁÔã«Â£ »»«Â£Û

YES, YOU CAN

㨠«ۨ«Â£ ãÉè ¨ ãÉ è ¨  ¢ ÷ DèÁ ¨ ã Û¨ Ô ££ ãÉ £É É ¨ ãÉ Ûã ã ¸¢ Ûã ã¨«Û DÉã¨ Û ÷ c¨«Û èã HeartShaped Frying Pan «Û ¶èÛã £3.50

*

K

ó »«

&

è ÷

Ÿ YYV

SMALL FRY

Relax and enjoy a gin and tonic with your mum without any worry of a hangover the next morning thanks to these new Low Alcohol G&T cans, £1/250ml (40p/100ml). They have all the taste but less than 0.5% alcohol. Spending time with Mum on Mother’s Day justt became even more special.

33


PANCAKE DAY

ULTIMATE PANCAKE CAKE Pile them high and gather round on Shrove Tuesday for a glorious pancake stack made to share

35


PANCAKE DAY

Serves 10 pancakes only Takes 1 hr plus cooling and chilling Cost per serve 32p £ Ô» «Â Éè ã ÛÔ Ûã Ûè£ 3 eggs 450ml semi-skimmed milk ã ÛÔ Á »ã èãã ãÛÔ ó «»» öã ã Ûè Éô É«» ¢É ¢ ÷«Â£ ã ÛÔ » ÁÉ è ãÛÔ É Â Éè 2Ω » ÁÉÂÛ û Ûã  ¶è« Ω Û»« ãÉ É ã £ »Éô ¢ ã ' ¸ ÷É£è ã

4 Stir the remaining lemon curd into the yogurt along with half the lemon zest. Put one of the pancakes on a Û ó«Â£ Ô» ã «ûû» ô«ã¨ Éèã º tsp of the lemon-sugar syrup and spread with 1Ω tbsp of the yogurt. Repeat ô«ã¨ 㨠Á «Â«Â£ Ô Â ¸ Û Û÷ èÔ Â ÷É£è ã » ÷ «Â£ 㨠Á èÂã«» ÷Éè have completed stacking the cake. ¨«»» ¢É Á«ÂÛ ãÉ Á èÔ Û»«£¨ã»÷ 5 Remove the pancake cake from the ¢« £ Á«ÂÛ ¢É Û ó«Â£ 㨠 drizzle with the lemon curd sauce and top with slices of lemon and the remaining zest (you may not need it »» ] ó «Â Û»« Û ô«ã¨ Â÷ » ¢ãÉó lemon curd sauce and yogurt. Each serving contains Energy

1 Vèã 㨠Éè Ω tbsp sugar and a pinch of salt in a mixing bowl and stir to combine. Make a well in the centre and add the eggs. Pour in 100ml milk and whisk until you have 㨫 ¸ ÛÁÉÉ㨠ãã t¨«Û¸ 㨠èãã ó «»» öã ã  Á «Â«Â£ milk into the batter until combined. 2 Set a 27cm nonstick frying pan over a medium heat and lightly brush with Ûè Éô É«» ]ÔÉÉ ÛÁ »» » » É¢ ãã «ÂãÉ ã¨ Ô Â Ûô« »«Â£ «ã ÛÉ ã¨ Á«öãè Éó Û ã¨ Ûè ¢ «Â 㨫 even layer. Cook for about 1 min until the edges start to curl and the underside turns golden. Flip and Éɸ ¢É Á«Â ÁÉ èÂã«» £É»  then transfer to a plate. Repeat to make all the pancakes (you should have 20-25 in ãÉã » èÛ¨«Â£ 㨠pan with more oil if necessary. Leave to cool completely. 3 Put the remaining sugar in a small Éô» ô«ã¨ 㨠¶è« É¢ » ÁÉ Ûã« èÂã«» «ÛÛÉ»ó ã¨ Â Û ã Û« Vèã 5 tbsp of the lemon curd in a small Û è Ô Â Â ¨ ã £ Âã»÷ D Âô¨«» Á«ö ã¨ É Â Éè «Â ÛÁ »» Éô» ô«ã¨ a splash of the lemon juice and stir èÂã«» ÛÁÉÉ㨠㨠 «Â 㨠remaining lemon juice and stir into the lemon curd. Simmer gently for Á«ÂÛ Ûã« «Â£ ÉÂÛã Âã»÷ ã¨ Â Û ã aside to cool to room temperature.

36

1031kJ 244kcal 12%

Fat

Saturates

Sugars

Cook’s tips •

YÉè  Á ¸ ã¨ Ô Â ¸ Û Û ó » ¨Éè Û ¨ ]ã ¸ 㨠Á É Ի ã ãô  ۨ ãÛ É¢ ¸«ã ¨ Â Ô Ô É ÂÉÂÛã« ¸ ¸«Â£ Ô Ô K ÉÉ» ô Ô »ÉÉÛ »÷ «Â »«Â£ »Á èÂã«» Â

É ã ÛÛ Á » 㨠¸ ãÉÉ ¢ «Â ó Â Û «ã Éè» ÉÁ ÛãÉ £÷ «¢ «ã «Û » ¢ã ãÉ Û ã «Â ã¨ ¢ « £ ¢É ãÉÉ »É£

• c¨

Ô Â ¸ Û Â ¢ Éû  ¸ 㨠Á ãô  ۨ ãÛ É¢ ¸«Â£ Ô Ô ã¨ Â ô Ô «Â »«Â£ »Á  ¢ û :èÛã ¢ ÉÛ㠫 㨠¢ « £ ÂÉ Â ãÉ ¨ ã ]ã

Salt

7g 3g 16g 0.3g 11% 17% 18% 5%

of the reference intake. See page 8. Carbohydrate 36g Protein 10g Fibre 1g

CHANGE IT UP For a sweet twist, you could try swapping the lemon curd for sieved raspberry jam.

For more pancake recipes, visit tesco.com/realfood

RECIPE CAROLINE MORRISH PHOTOGRAPHY TOBY SCOTT FOOD STYLING BIANCA NICE PROP STYLING REBECCA NEWPORT

LE MON DRIZZLE PANC AKE C AKE


VYKDKc/KE

Fresh start For a delicious break fast tr y overnight oats with Activia yogur t – packed with exclusive bio live cultures *

Y

ou’d be forgiven for not feeling your best in the middle of winter. Your New Year’s resolutions might be long forgotten, but you still want to eat well, and one of the best ways to do that is to make sure you don’t skip breakfast. Eating something in the morning increases your energy levels, aids concentration and helps you snack less before lunch but, despite this, millions of people in the UK still leave the house without eating breakfast. If you’re one of them then why not try Activia yogurt; it’s perfect on its own if you’re in a rush, or in one of these delicious overnight oats recipes (left). Activia is source of nutrients such as calcium, which helps maintain healthy bones, and vitamin D, which supports the normal functioning of your immune system. Every pot has 4 billion live cultures too. There are so many fruity flavours to discover, such as strawberry, raspberry, blueberry, mango and fig. Start each morning with the fresh taste of mild and creamy Activia yogurt. Activia, £2 for 4 x 125g (50p each) and £3 for 8 x 125g (38p each).

5 TI PS FOR … A HEALTHI ER 20 18

«Â¸ »ÉãÛ É¢ ô ã

1

Raspberry & blueberry overnight oats Mix a 125g pot Activia Raspberry Yogurt into 30g porridge oats and leave in the fridge overnight. In the morning, layer the mixture with blueberries, and top with blueberries, raspberries and toasted almond flakes.

2

Take regular exercise

3

Eat your five-a-day of fruit and veg

4

5

Make sure your diet includes vitamin D

Ô ô »»

Find out more danoneactivia.co.uk/ /Activia

*Every pot of Activia Bio Live yogurt contains an exclusive combination of cultures: Lactobacillus bulgaricus, Streptococcus thermophilus, lactococcus » ã«Û  « É ã «èÁ » ã«Û « èÛ ã«Y £è» «Û ã«ó« ÉÂã «ÂÛ » «èÁ ô¨« ¨ ÉÂã « èã Û ãÉ ã¨ ÂÉ Á » ¢è ã«É«£ É¢ «£ Ûã«ó Âû÷Á Û

Strawberry & kiwi overnight oats Mix a 125g pot Activia Strawberry Yogurt into 30g porridge oats and leave in the fridge overnight. In the morning, layer the mixture with slices of kiwi, then top with sliced strawberries, kiwi and toasted coconut flakes.


WEEKEND

RAISE THE BAR Enjoy a cosy night in with our comfor ting pub foo d classic s

Maple bacon Scotch eggs re c i p e o n p 4 0

39


ROA S T E D N U T S Serves 16 as a snack Takes 25 mins Cost per serve 30p Rosemary, chilli & garlic almonds 200g pack whole almonds (unblanched) 2 tbsp extra virgin olive oil 1 tsp garlic granules º ãÛÔ Û Û »ã ¸ Û ãÛÔ Â »÷ ¨ÉÔÔ ¢ Û¨ ÉÛ Á ÷ 1 tsp mild chilli powder

Preheat the oven to gas 3, 170°C, fan 150°C. Mix all of the ingredients in a bowl. Spread out on a large baking sheet; bake for 20 mins. Leave to cool on the sheet before serving. Salt & vinegar cashews 200g unsalted cashews 75ml malt vinegar 2 tsp olive oil ãÛÔ Û Û »ã ¸ Û

Preheat the oven to gas 3, 170°C, fan 150°C. Pour the vinegar over the nuts in a small bowl and leave to soak for 30 mins. Drain, toss with the oil and salt and spread out on a large baking sheet. Bake for 20 mins until golden and shiny. Leave to cool before serving. Each 28g serving contains Energy

683kJ 165kcal 8%

Fat

Saturates

15g 2g 21% 10%

Sugars

Salt

1g 1%

0.3g 5%

of the reference intake. See page 8. Carbohydrate 3g Protein 5g Fibre 1g

C H I P O T L E B L O O DY M A RYS

sauce, celery salt and lemon juice until combined. 2 Make a chilli salt rim, if you like, by mixing the salt and chilli powder on a small plate. Wet the rims of 4 large glasses with water, then press the rim into the chilli salt. Fill each glass with ice and add a pickle spear and celery stick. Divide the cocktail between the glasses.

added. Deep-fry the eggs for 6-7 mins, turning to colour evenly. Remove with a slotted spoon; drain on kitchen paper. 5 Put the dressing ingredients in a bowl. Season; stir well to combine. Pour over the salad, then serve with the eggs and the piccalilli on the side. Each Scotch egg contains Energy

3073kJ 737kcal 37%

Each serving contains Energy

Fat

1044kJ 250kcal 13%

1g 1%

Saturates

Sugars

Salt

of the reference intake. See page 8. Carbohydrate 9g Protein 3g Fibre 2g

COOK’S TIP If you have a kitchen thermometer, heat the oil until it reaches 180°C before deep-frying. Use a large, deep lidded pan Á ÈÁ â ºº more than one-third full of oil. Never leave the pan unattended.

TOP TIP Serves 4 Takes 10 mins Cost per serve £1.84 1ltr V8 vegetable juice or tomato juice 300ml vodka 2 tsp chipotle hot sauce 2 tbsp Worcestershire sauce ãÛÔ » ÷ Û »ã 1 lemon, juiced 1 whole pickled cucumber or large gherkin, sliced into quarters Ûã« ¸Û ¢ ÉÁ » ÷¨ ã ice cubes, to serve For the chilli salt (optional) ã ÛÔ Â Û Û »ã 2 tsp mild chilli powder

1 In a large serving jug, stir the vegetable or tomato juice, vodka, chipotle hot sauce, Worcestershire 40

1 Cook 4 eggs in a pan of boiling water for 6 mins. Drain and transfer to a bowl of iced water until cold. Peel; set aside. 2 Finely chop the bacon until it looks like mince, then put in a bowl with the sausage meat, syrup, herbs and mustard. Season, mix well and divide into 4. Flatten each in »«Â£ »Á èÂã«» large enough to encase the egg. 3 Beat the remaining eggs in a shallow Éô» Vèã 㨠Éè  èÁ Û in separate bowls. Roll a boiled egg in 㨠Éè 㨠 èÛ ã¨ »«Â£ »Á ãÉ ¨ »Ô wrap the meat around it, covering it completely. Dip the meat-covered egg in 㨠Éè ã  ££  èÁ Û to coat. Dip it in the egg again and cover in breadcrumbs for a second time. Repeat with the other eggs. 4 Heat the oil (see Cook’s tip) in a heavy pan until a breadcrumb sizzles when

Sugars

Salt

B E E R- B AT T E RE D S C A M P I , W I T H SW E E T P O TAT O C H I P S & MUSHY PEAS

M A P L E B AC O N S C O T C H E G G S

6 eggs, at room temperature £ ÛÁɸ Ûã ¸÷ É 200g ĈÁ�Úâ ÔÉ ¸  ¨É ÷ ¨«ÔÉ» ã Û skins removed ã ÛÔ Á Ô» Û÷ èÔ ãÛÔ Â »÷ ¨ÉÔÔ ¢ Û¨ Û £ ãÛÔ Â »÷ ¨ÉÔÔ ¢ Û¨ ã¨÷Á ãÛÔ Á «  Ûã÷» ÁèÛã 1 tsp wholegrain mustard £ Ô» «Â Éè 150g natural breadcrumbs ó £ ã » É«» ¢É Ô ¢ ÷«Â£ £ £ ¢ «»»÷ » ¢ Û » piccalilli, to serve For the dressing 2 tbsp extra virgin olive oil 1 tbsp red wine vinegar 1 tbsp wholegrain mustard 1 tsp caster sugar

Saturates

of the reference intake. See page 8. Carbohydrate 50g Protein 28g Fibre 3g

<1g 9g 2.2g 2% 10% 37%

Serves 4 Takes 30 mins Cost per serve £1.68

Fat

49g 11g 9g 3.2g 70% 56% 10% 54%

If you don’t want to fry your Scotch eggs, use golden breadcrumbs and bake them in the oven at gas 6, 200°C, fan 180°C for 25 mins. The yolks will be ÀÈÖ ÖÀºö set, but still delicious.

Serves 4 Takes 50 mins Cost per serve £3.09 3 large sweet potatoes (about 900g), scrubbed 2 tbsp olive oil 1 tsp garlic salt 1 tsp smoked paprika £ ¢ Éû Â Ô Û 30g butter 1 tbsp chopped mint É»«ó É«» ¢É «ûû»«Â£ ó £ ã » É«» ¢É Ô ¢ ÷«Â£ £ Û »¢ «Û«Â£ Éè 1 tsp sea salt Á» ¸ É » Ûè ¨ Û > 2 x 165g packs raw jumbo peeled prawns 1 lemon, cut into wedges, to serve tartare sauce, to serve

1 Preheat the oven to gas 7, 220°C, fan 200°C. Cut the potatoes into 2cm-thick chips and toss on a baking tray with the oil, garlic salt and paprika. Bake for 30-40 mins until crisp. 2 Meanwhile, cook the peas in a pan of boiling water for 2 mins; drain. Add the butter and mint, season, then mash with a potato masher. Drizzle with a little olive oil; cover and keep warm. 3 Heat the oil (see Cook’s tip) in a heavy pan until a breadcrumb sizzles when t¨«Û¸ 㨠Éè Û Û »ã  in a bowl. When the oil is hot, dip the prawns into the batter and deep-fry in small batches for 2-3 mins until crisp. Remove with a slotted spoon; drain on kitchen paper. Serve with the chips, peas, lemon wedges and tartare sauce. Each serving contains Energy

3472kJ 825kcal 41%

Fat

Saturates

Sugars

Salt

34g 8g 22g 2.7g 49% 38% 24% 44%

of the reference intake. See page 8. Carbohydrate 106g Protein 29g Fibre 16g


WEEKEND

For more great recipes, visit tesco/realfood

41


C H E E S Y S T U F F E D M U S H RO O M S WITH LEEK MASH Serves 4 Takes 45 mins Cost per serve £2.05 1.3kg Maris Piper potatoes, peeled and cut into large pieces 2 tbsp olive oil Û¨ »»ÉãÛ Â »÷ « 2 garlic cloves, crushed ãÛÔ ¢ Û¨ ã¨÷Á » ó Û ã¨«Â Û»« Û ÛÉè É裨 É èÛã÷ ãÉ Â «ÂãÉ ¨è¸÷ èÁ Û 2 tbsp pine nuts £ Ô ¸ ÁÉûû »» «Â  ãÉ Â £ ]ã«»ãÉ èÁ » 50g butter » £ » ¸Û ã «ÁÁ  㨫»÷ Û»« ã ÛÔ ¨ »¢ ¢ ã Á ¢ ¯ ¨ » £ VÉ ãÉ »»É ÁèÛ¨ ÉÉÁÛ £ ¨ ÷ ãÉÁ ãÉ Û É 㨠ó«Â ã ÛÔ »Û Á« £» û

1 Preheat the oven to gas 6, 200°C, fan 180°C. Boil the potatoes for 15 mins or until very tender. Drain and set aside in the colander to dry a little. 2 Meanwhile, heat 1 tbsp oil in a frying pan, add the shallots and cook over a low heat for 7-8 mins, adding the £ »«  ã¨÷Á ¢É 㨠 » Á«Â Tip into a bowl and mix in the breadcrumbs, pine nuts and half the cheeses; season. 3 Put the mushrooms and tomatoes on a baking tray, drizzle with the remaining oil and the balsamic glaze. Top the mushrooms with the èÁ Ûãè £  bake for 15 mins. Remove the tomatoes; keep warm. Preheat the grill to high. Divide the remaining cheese between the mushrooms and grill until melted. 4 Meanwhile, melt the butter in a frying pan and sauté the leeks with a pinch of salt until softened. Add the crème fraîche and the butter from the leeks to the potatoes; mash until smooth. Stir through the leeks. Serve the mash with the mushrooms and tomatoes. Each serving contains Energy

2803kJ 669kcal 33%

Fat

Saturates

Sugars

Salt

34g 16g 13g 1.0g 49% 78% 14% 17%

of the reference intake. See page 8. Carbohydrate 73g Protein 22g Fibre 8g

42

For more great recipes, visit tesco/realfood


WEEKEND

RH U B A RB & A P P L E OAT - N U T C RU M B L E S Serves 4 Takes 45 mins Cost per serve £1.43

RECIPES JENNIFER JOYCE PHOTOGRAPHY GARETH MORGANS FOOD STYLING EMMA JANE FROST PROP STYLING JENNY IGGLEDEN

£ 㨫 Ûã »¸Û ¨è ã «ÁÁ  ¨ÉÔÔ «ÂãÉ Á Ô« Û ' ÂÂ÷ ]Á«ã¨ ÔÔ» Û Ô » É Â ¨ÉÔÔ «ÂãÉ Á Ô« Û » ÁÉ û Ûã Â Ω juiced 50g caster sugar ãÛÔ «Â ÁÉ ã ÛÔ É Â Éè 75g chilled butter, diced £ Ô» «Â Éè 50g soft light brown sugar 50g rolled oats 3 tbsp chopped pecans or walnuts ó «»» « Á ãÉ Û ó

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the chopped rhubarb and apples in a large bowl with the lemon juice, sugar, cinnamon and É Â Éè cÉÛÛ ãÉ É ã 㨠 «ó« between 4 large ovenproof ramekins. 2 In a medium-sized bowl, use your £ ã«ÔÛ ãÉ ôÉ ¸ 㨠èãã «ÂãÉ ã¨ Éè ãÉ É Û ÉÂÛ«Ûã  ÷ 㨠lemon zest, brown sugar, oats and nuts. Stir together and tip over the fruit. Bake for 30 mins until crisp and bubbling around the edges. Serve with vanilla ice cream. Each serving contains Energy

2029kJ 483kcal 24%

Fat

Saturates

Sugars

Salt

24g 10g 36g 0.0g 34% 50% 40% 0%

of the reference intake. See page 8. Carbohydrate 67g Protein 5g Fibre 5g

43


GIVE SOMETHING SPECIAL


MOTHER’S DAY

Be there for Mum The b est gif t you c an give on Mother’s Day is qualit y time together. S o invite the family over for a simple but sp e cial roast and some b eautiful bakes

MAKE IT EASY Cooking the chicken, kale, tomatoes and onions in the same tin ªÁ¡çÚ Ú ºº ⧠òÈçÖÚ Á Ú ò Ú ÈÁ washing up.

Spiced r o a s t c h i c ke n with crushe d p otato es re c i p e o n p 4 6

45


S P I C E D ROA S T C H I C K E N W I T H C RU S H E D P O TAT O E S Serves 6 Takes 1 hr 50 mins Cost per serve £1.81

1 Preheat the oven to gas 6, 200°C, fan 180°C. Mix the butter, cumin seeds, ground coriander, orange zest and Û É «¢ è۫£ ô«ã¨ ÛÉÁ Û ÛÉ«£ Rub this all over the chicken. 2 Mix the onions and tomatoes in a large roasting tin. Pour the orange juice over and season. Place the chicken on top and roast for 1 hr 10 mins, basting 㨠« ô«ã¨ 㨠Éɸ«Â£ ¶è« Û 2-3 times during cooking. Add the kale ãÉ ã¨ É Ûã«Â£ ã«Â  Éó ô«ã¨ ¢É«» Roast for a further 10 mins, or until the ¸ » «Û ô«»ã  㨠¨« ¸  «Û Éɸ through* ] ã Û« Ûã«»» Éó ãÉ rest for 15 mins. 3 D Âô¨«» Ôèã 㨠ÔÉã ãÉ Û «Â » £ Û è Ô Â Â Éó ô«ã¨ É» ô 㠫£ ãÉ ã¨ É«» 㨠 »Éô 㨠heat and simmer for 15 mins, then drain ô »» , ã 㨠ɫ» «Â » £ É Ûã«Â£ ã«Â in the oven. 4 Lightly crush each potato and place in the hot oil. Season, then turn carefully. Roast for 30 mins in the oven ô«ã¨ 㨠¨« ¸  㨠 ÛÔ «Â¸» Éó 㨠rosemary. Return to the oven for a further 15-20 mins until the potatoes are crisp and golden. 5 Put the chicken on a carving board and use a slotted spoon to transfer the ó £ ã » Û ãÉ ô Á Û ó«Â£ «Û¨ 6 To make the gravy, pour the cooking ¶è« Û «ÂãÉ ÛÁ »» Ô Â Â ã¨ ô«Â  ÉÛ Á ÷ ÛÔ «£ è » Éó ¨«£¨ heat for 2-3 mins until slightly reduced. Taste for seasoning, then reduce the ¨ ã  ¸ Ô ô Á ô¨«» ÷Éè ó

Each serving contains Energy

2328kJ 558kcal 28%

Fat

Saturates

46

Sugars

Salt

6g 6%

0.9g 15%

33g 11g 47% 54%

of the reference intake. See page 8. Carbohydrate 26g Protein 37g Fibre 4g

G RE E N B E A N S, WA L N U T S & P O M E G R A N AT E Serves 6 Takes 10 mins Cost per serve 45p £Ô ¸  £  ÂÛ ã «ÁÁ 10g butter £ ô »ÂèãÛ É裨»÷ ¨ÉÔÔ 3 tbsp pomegranate seeds

1 Cook the beans in a saucepan of Û«ÁÁ «Â£ ô ã ¢É Á«ÂÛ ã¨ Â «Â  ¢ Û¨ è ɻ è«£ ô ã Set aside in a colander to drain. 2 Dry the pan, add the butter and melt it over a medium heat. Once sizzling, 㨠ô »ÂèãÛ Éɸ ¢É Á«ÂÛ stirring constantly, until they have coloured all over. Add the beans, season and cook for 2 mins or until heated through. Transfer to a serving dish and sprinkle over the pomegranate seeds to serve. Each serving contains Energy

Fat

Saturates

Sugars

Salt

266kJ 65kcal 3%

5g 7%

1g 7%

2g 3%

0.2g 3%

of the reference intake. See page 8. Carbohydrate 3g Protein 2g Fibre 2g Source of protein; source of folate

ORANGE CAKE WITH A L M O N D B U T T E RC RE A M Serves 16 freeze undecorated ÛÔÉ£ ô ÔÔ «Â »«Â£¢«»Á Takes 2 hrs 15 mins plus cooling Cost per serve 57p £ èÂÛ »ã èãã ÛÉ¢ã  extra for greasing 250g caster sugar 6 eggs £ Û »¢ «Û«Â£ Éè £ £ Éè »ÁÉÂ Û 1º tsp baking powder ã ÛÔ Á«»¸ 1 tsp orange extract 4 oranges, zested

*

Make sure the chicken is cooked through with no pink meat showing and the juices run clear when you insert a metal skewer into the thickest part of the meat

50g butter, softened 1 tsp cumin seeds 1 tsp ground coriander 1 orange, zested and juiced ãÛÔ Û É ÉÔã«É » ¸£ ô¨É» ¨« ¸  ÛÁ »» É«ÉÂÛ èã «ÂãÉ Öè ã Û £Ô ¸ ÷ Ô»èÁ ãÉÁ ãÉ Û £ Û»« è »÷ ¸ » 750g bag miniature new potatoes 1Ω ã ÛÔ ó £ ã » É«» ÉÛ Á ÷ ÛÔ «£Û » ó Û Â »÷ ¨ÉÔÔ For the gravy Á» É ô¨«ã ô«Â 1 rosemary sprig

the chicken. Discard the rosemary ¢É Û ó«Â£ 㨠£ ó÷ ô«ã¨ 㨠chicken and vegetables.

For more simple roast ideas visit tesco.com/realfood

Ô»èÛ

For the candied orange É Â£ Û»« «ÂãÉ ã¨«Â ÉèÂ Û 200g caster sugar For the buttercream £ èÂÛ »ã èãã ÛÉ¢ã  350g icing sugar, sifted ãÛÔ »ÁÉ öã ã ãÛÔ Á«»¸ £ Ô ¸ ãÉ Ûã ¸ »ÁÉÂ Û ¨ »¢ É裨»÷ ¨ÉÔÔ

1 To make the candied orange, heat Á ô ã «Â Ô Â » £ ÂÉ裨 ãÉ ã ã¨ É Â£ Û»« Û «Â É » ÷ «Â£ ãÉ the boil and add the orange slices; the ô ã Û¨Éè» Éó 㨠Á ÉÁÔ» ã »÷ Cook for 5 mins over a medium heat, then drain. Set aside the oranges. Return the pan to the heat, add the sugar and Á» ô ã  ¨ ã Ûã« «Â£ èÂã«» 㨠sugar has dissolved. Add the orange slices back in and cook, uncovered, Éó »Éô ¨ ã ¢É ¨ É èÂã«» ó ÷ ã  Y ÁÉó ô«ã¨ Û»Éãã ÛÔÉÉ  » ó ãÉ ÉÉ» É ô« ¸ ¢É ¨ 2 Preheat the oven to gas 6, 200°C, fan 180°C. Grease and line the bases of 4 x 20cm round cake tins. Put all the ¸ «Â£ « ÂãÛ «Â Éô»  ã ô«ã¨  » ã « ô¨«Û¸ ¢É Á«ÂÛ èÂã«» »«£¨ã  è ÷ «ó« 㨠Á«öãè ãô Â ã¨ Ô Ô ã«ÂÛ Â ¸ for 20-25 mins until golden and springy to the touch. Cool in the tins, then turn Éèã Â Ô » É ã¨ ¸«Â£ Ô Ô 3 To make the buttercream, beat the èãã ô«ã¨  » ã « ô¨«Û¸ ¢É Á«ÂÛ until smooth and pale. Add the icing Ûè£ Â »ÁÉ öã ã ô¨«Û¸ ¢É Á«ÂÛ èÂã«» Ô »  è ÷ t¨«Û¸ «Â the milk 1 tsp at a time until spreadable. 4 To assemble the cake, place 1 sponge on a plate and spread a quarter of the buttercream on top. Sprinkle over a third of the chopped almonds, then top ô«ã¨ Û É ÛÔÉ£ Y Ô ã ô«ã¨ 㨠remaining sponges, almonds and èãã Á «ۨ«Â£ ô«ã¨ 㨠 » Öè ã É¢ èãã Á ]ÁÉÉ㨠ô«ã¨ » £ Ô » ã㠸«¢ «ÔÔ «Â ¨Éã ô ã 5 £ 㨠 « É Â£  ô¨É» »ÁÉÂ Û É ¨ »¢ 㨠¸ /ã ô«»» ¸ Ô ¢É 4 days in an airtight container at room temperature. As part of a healthy diet, ô ÉÁÁ Â ã¨«Û «Ô ¢É special occasion or treat. Each serving contains Energy

2547kJ 610kcal 31%

Fat

Saturates

Sugars

Salt

37g 18g 53g 0.3g 53% 92% 59% 5%

of the reference intake. See page 8. Carbohydrate 66g Protein 7g Fibre 1g


MOTHERâ&#x20AC;&#x2122;S DAY

COOKâ&#x20AC;&#x2122;S TIP If you only have 2 tins, make the cake in batches. Follow step 2 using half the ingredients, then wash the tins and repeat with the remaining ingredients.

47


Any

2 for ÂŁ1.60

Valid from 07.02.18 - 28.02.18


MOTHER’S DAY

Make a gift of these pretty biscuits FUNFET TI HEARTS

RECIPES BREN PARKINS-KNIGHT, CHETNA MAKAN V,KcK'Y V,w TOBY SCOTT &KK ]cw>/E' SUE HENDERSON, BIANCA NICE VYKV ]cw>/E' REBECCA NEWPORT, MORAG FARQUHAR

Makes 50-60 small biscuits freeze the undecorated biscuits Takes 40 mins plus cooling and setting Cost per biscuit 6p 220g unsalted butter, softened 200g caster sugar 1 large egg, beaten 2 tsp vanilla extract £ Ô» «Â Éè Ô»èÛ öã ¢É èÛã«Â£ 100g dark chocolate 100g white chocolate coloured strands, to decorate

1 Whisk the butter and sugar in a large bowl with an electric whisk for 2 mins until creamy and smooth. Add the egg and whisk until combined. 2 㨠ó «»»  Éè  Á«ö with a wooden spoon to form a smooth dough. Cover the bowl with »«Â£ »Á  ¨«»» ¢É Á«ÂÛ 3 Preheat the oven to gas 6, 200°C, ¢  Ÿ K »«£¨ã»÷ Éè Ûè ¢ roll out the dough to about 2mm thick. Cut out biscuits using a 6cm heartshaped cookie cutter. Reroll the trimmings as necessary until the dough is used up. Place the biscuits on baking sheets lined with nonstick baking Ô Ô Â ¸ ¢É Ÿ Á«ÂÛ èÂã«» pale golden and turning crisp around the edges. Transfer to a wire rack and leave to cool completely. 4 Melt the dark and white chocolate in separate heatproof bowls each set over a small pan of simmering water. Dip half the biscuits halfway into the dark chocolate and sprinkle the chocolate-coated side with coloured strands. Repeat with the remaining biscuits and white chocolate. Place on a wire rack to cool and set. The decorated biscuits will keep for a week in an airtight container. Each biscuit contains Energy

Fat

Saturates

Sugars

Salt

357kJ 85kcal 4%

4g 6%

2g 12%

6g 6%

0.0g 0%

of the reference intake. See page 8. Carbohydrate 12g Protein 1g Fibre <1g

Find more edible gift recipes at tesco.com/realfood

49


HANDCRAF TED AND BLENDED IN SPEYSIDE IN YEARS LONG-PASSED, DISTILLERY WORKERS WOULD HELP THEMSELVES TO A DRAM USING A ‘COPPER DOG’; A PIPE HIDDEN INSIDE THE LEG OF THEIR TROUSERS. THESE SPEYSIDE RASCALS AND CHARACTERS ARE THE INSPIRATION FOR THIS UNIQUE BLEND OF NO FEWER THAN EIGHT SINGLE MALT WHISKIES, SLOWLY MARRIED TOGETHER IN OLD OAK CASKS. AN EASY-DRINKING SCOTCH WITH RIPE FRUIT AROMAS AND A DELICATE SPICY FINISH. FIRST CREATED IN THE CRAIGELLACHIE HOTEL.

APPLE DOG Try a refreshing mix of Copper Dog whisky with a freshly juiced Granny Smith apple.

F O L LOW T H E D O G @ C OP P E RD O G W HI S K Y

# C OP P E RD O G W HI S K Y

2 UK UNITS


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51


2 for ÂŁ3

Terms & Conditions apply. See yeovalley.co.uk for details. 2 for ÂŁ3 price offer subject to availability for indefinite period.


EVERYONE’S FAVOURITE

FOR A MIDWEEK DINNER UNDER 3 0 0 C A L O RI E S Prawn & dill wholewheat spaghetti re c i p e o n p 5 6

Bring on the

pasta

Light midwe ek mea l, easy family feast or show-of f dinner par t y dish – these re cip es show just how versatile pasta c an be 53


F O R T H E FA M I LY P e s t o & c h i c ke n m e a tb a l l b a ke re c i p e o n p 5 6

54


EVERYONEâ&#x20AC;&#x2122;S FAVOURITE

FOR A ST YLISH D I N N E R PA R T Y Ri c o t t a , p e a & m i n t r av i o l i re c i p e o n p 5 6

For more great pasta recipes, visit tesco.com/realfood

55


EVERYONE’S FAVOURITE

P R AW N & D I L L W H O L E W H E AT S PAG H E T T I

PESTO & CHICKEN M E AT B A L L B A K E

Serves 4 Takes 20 mins Cost per serve £1.32

Serves 6 Takes 40 mins Cost per serve £1.24

200g wholewheat spaghetti 1 tbsp olive oil £ »« »Éó Û Â »÷ Û»« ¨«»»« Û «¢ ÷Éè »«¸ » ÛÛ ¨ ã   »÷ Û»« » £ ó«Â ãÉÁ ãÉ Û Â »÷ ¨ÉÔÔ » ÁÉ û Ûã  èã «ÂãÉ ô £ Û £ Ô ¸ Éɸ Â Ô » Ô ôÂÛ 15£ «»» É裨»÷ ¨ÉÔÔ Ô»èÛ öã sprigs to serve £ »«£¨ã ' ¸Û » ¨ Û

£ Ô ¸ ¨« ¸ Â Û èÛ £ Û £ É ¨«£»« Ô Ûã Ûô ã ÔÉ«Âã Á« É Ô ÔÔ Û Û Â èã «ÂãÉ Á Ûã «ÔÛ 2 tbsp olive oil ÛÔ «Â£ É«ÉÂÛ ã «ÁÁ  É裨»÷ ¨ÉÔÔ £ ¢ Éû  ÛÔ«Â ¨ ¢ ÉÛã ö ÛÛ ÁÉ«Ûãè ÛÖè û Éèã £ Ô É «ÂÉ Â »÷ £ ã Á» ó £ ã » ÛãÉ ¸ £ Ô ¸ Û«» £ ¨ »¢ ¢ ã ÁÉûû »» Û»«

Each serving contains Energy

Fat

Saturates

Sugars

Salt

1156kJ 273kcal 14%

6g 9%

2g 10%

4g 5%

0.9g 15%

of the reference intake. See page 8. Carbohydrate 37g Protein 19g Fibre 7g High in protein; low in saturates

Serves 4 Takes 1 hr plus chilling Cost per serve £1.14

1 Preheat the oven to gas 9, 240°C, fan 220°C. Bring a large pan of water to the boil. Squeeze the sausage meat out of its casings and roll into cherrysized balls. You should be able to make 4-5 balls from each sausage. 2 Cook the pasta in the boiling water for 7 mins until al dente, stirring occasionally. Drain, reserving 100ml of the cooking water. 3 Meanwhile, heat 1 tbsp oil in a large frying pan over a medium heat and cook the meatballs for 4 mins. Add the peppers and cook for 5-6 mins until the meatballs are browned and the peppers are starting to char. 4 To make the pesto, blitz the spring onions, spinach, pecorino, vegetable stock, most of the basil and the remaining oil in a food processor until smooth; season with pepper. 5 Return the drained pasta to the saucepan. Stir in the pesto, reserved cooking water, meatballs and peppers. Tip into an ovenproof dish, top with the mozzarella and bake for 15 mins. Season with black pepper and serve scattered with the reserved basil leaves. Each serving contains

FANCY A VEGAN CARBONARA? Turn to p22 to discover Derek Sarno’s indulgent recipe.

Energy

2269kJ 538kcal 27%

Fat

Saturates

16g 6g 23% 29%

Sugars

Salt

7g 8%

1.6g 27%

of the reference intake. See page 8. Carbohydrate 73g Protein 29g Fibre 3g High in protein; source of vitamin C

£ Ô Ûã Éè É Ô» «Â Éè Ô»èÛ öã ¢É èÛã«Â£ Ω tsp salt 3 large eggs £ ¢ Éû Â Ô Û 250g ricotta ã ÛÔ öã ó« £«Â É»«ó É«» Ω ö £ Ô ¸ ¨«ó Û Û«ÔÔ £ Ô ¸ Á«Âã ¢ ô » ó Û Û ó ãÉ £ «ۨ 㨠Ûã  »÷ ¨ÉÔÔ » ÁÉ û Ûã  èã «ÂãÉ Û»« Û ó £ ã « ¨ ¨ Û ãÉ Û ó

1 Briefly blitz the flour and salt in a food processor. Add the eggs and blitz for 1 min or until it resembles breadcrumbs. Tip out onto a lightly floured surface. Knead for 5-10 mins until you have a smooth, soft dough. Shape into a ball, wrap in clingfilm and chill in the fridge for at least 30 mins. 2 Meanwhile, boil half the peas for 3 mins. Drain, run under cold water to cool, then drain well. Put in a bowl with 1 tbsp oil and crush with a fork. Stir in the ricotta, chives and chopped mint; season. Cover with clingfilm and chill. 3 Divide the pasta dough into 4 pieces, wrap 3 in clingfilm and return them to the fridge. On a lightly floured surface, roll out the other piece to 15 x 50cm. 4 Place 5 heaped teaspoons of filling along a long side of the pasta, with a 2cm border along the edge and about 4cm between each scoop. Fold the pasta in half lengthways over the filling and press down around it. Cut into 5 ravioli and use a fork to seal the edges. Dust with flour and set aside. Repeat with the remaining pasta and filling. 5 Bring a very large pan of salted water to the boil. Add the ravioli one by one, then the remaining peas. Cook for 4 mins until al dente. Gently drain and return to the pan. Add the remaining oil and the zest; gently toss to coat. Season with black pepper, scatter over the reserved mint leaves and serve with the lemon slices and grated cheese. Each serving contains Energy

2673kJ 636kcal 32%

Fat

Saturates

Sugars

Salt

26g 8g 12g 1.2g 37% 39% 13% 20%

of the reference intake. See page 8. Carbohydrate 72g Protein 29g Fibre 11g

56

For more great pasta recipes, visit tesco.com/realfood

RECIPES LIBERTY FENNELL PHOTOGRAPHY TOM REGESTER FOOD STYLING BIANCA NICE PROP STYLING MORAG FARQUHAR

1 Bring a large pan of water to the boil. Add the spaghetti and cook for 8-10 mins until al dente. Drain, reserving 75ml of the cooking water. 2 Meanwhile, heat the oil in a large frying pan over a medium heat. Add the garlic and chilli and cook for 2 mins. Add the tomatoes and increase the heat to medium-high. Cook for 4 mins until the tomatoes have broken down slightly. 3 Add the reserved pasta water and most of the lemon zest and simmer for 2 mins. Stir in the prawns and dill. Season and cook for a final 3 mins or until the prawns are heated through. 4 Add the spaghetti to the frying pan and coat well in the sauce. Crumble over the cheese and garnish with the dill sprigs and remaining zest. Season with black pepper. Serve with the lemon wedges to squeeze over.

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Feast East from the

C elebrating Chinese New Year is a great way to get kids in the kitchen â&#x20AC;&#x201C; and to tr y out new foo ds

58


COOKING WITH KIDS

PA N C A K E S P RI N G RO L L S Makes 8 Takes Á«ÂÛ Cost per serve 29p 125g plain flour 1 egg, beaten 275-300ml milk 2 spring onions, very finely chopped 2 tbsp snipped chives 2 tsp vegetable or sunflower oil, for frying For the filling 50g cooked rice noodles Ω carrot, cut into matchsticks º red pepper, cut into matchsticks

10cm length of cucumber, deseeded and cut into matchsticks 40g cooked ham, cut into strips For the dipping sauce 2 tbsp rice vinegar 2cm piece ginger, grated 1 tbsp reduced-salt soy sauce

1 Sift the flour into a large bowl. Add the ££  ÔÉè «Â ã¨ Á«»¸ ô¨«Û¸«Â£ Û ÷Éè £É ãÉ ã ÛÁÉÉ㨠ãã ]ã« through the spring onion and chives. 2 Heat the oil in a large nonstick frying Ô Â Éó Á «èÁ ¨ ã VÉè «Â quarter of the batter and swirl it around the pan so it thinly and evenly Éó Û ã¨ Û Éɸ ¢É Á«ÂÛ until just golden.

3 Loosen the edges of the pancake with a palette knife and flip it over. Éɸ ¢É ¢è 㨠Á«ÂÛ èÂã«» 㨠underside is golden. Transfer to a plate  Éó ô«ã¨ ¢É«» ãÉ ¸ Ô ô Á Y Ô ã ãÉ Á ¸ ÁÉ Ô Â ¸ Û 4 Mix the dipping sauce ingredients «Â ÛÁ »» Éô» «ó« 㨠ÂÉÉ » Û ó £ ã » Û Â ¨ Á ãô  㨠pancakes, then fold over the edges, roll up and cut each one in half. Serve with the dipping sauce. Each spring roll contains Energy

Fat

Saturates

Sugars

Salt

459kJ 108kcal 5%

3g 4%

1g 4%

4g 4%

0.4g 6%

of the reference intake. See page 8. Carbohydrate 17g Protein 5g Fibre 1g

FLAVOUR TWIST Swap the ham for roast chicken, small prawns or cooked mushrooms.

SAFETY FIRST Adults should always supervise cooking and carry out any steps using sharp knives. Start children É è۫£ ÛÁ »» Û ã knives, and always ÛèÔ ó«Û 㨠Á ô¨  chopping or grating. Make sure they stop grating well before they reach the end of the ingredient. An adult should take things in and out of the oven, and handle hot »«Öè« Û Y Á«Â ¨«»  to wash their hands before and after cooking, and in between tasks, especially if handling raw ££ Á ã Û¨ É ÔÉè»ã ÷ For more kids’ cooking recipes, visit tesco.com/realfood

59


XXXXXXXXXXXXXXX

C H O C O L AT E - D I P P E D FORTUNE COOKIES Makes 12 Takes 40 mins plus setting Cost per serve 8p 2 large egg whites 3 tbsp vegetable oil 1 tsp vanilla extract 70g plain flour 80g caster sugar 1 tbsp cornflour 60g dark chocolate, melted 1 tbsp desiccated coconut (optional)

L I O N’S H E A D M E AT B A L L S

RECIPES GEORGINA FUGGLE PHOTOGRAPHY GARETH MORGANS FOOD STYLING SUE HENDERSON PROP STYLING REBECCA NEWPORT

Serves 4 Takes 40 mins Cost per serve £1.29 500g lean pork mince 3 spring onions, 1 finely chopped, the rest sliced on the diagonal 4cm piece ginger, peeled and finely grated 1 tbsp reduced-salt soy sauce 2 tsp vegetable oil 1 tbsp plum sauce 2 pak choi, halved lengthways 100g green beans, trimmed cooked rice, to serve

2 Heat a nonstick frying pan over a medium heat. Add the oil and, when hot, add the meatballs. Fry for 5-6 mins, stirring, until lightly browned. Transfer the meatballs to a small ovenproof dish and spoon the plum sauce on top. Bake for 20 mins, turning halfway, until cooked through. 3 Meanwhile, bring a large saucepan of water to the boil and add the pak choi and green beans. Cook for 3-4 mins until the vegetables are just tender, then drain. 4 Garnish the meatballs with the sliced spring onions and serve with the vegetables and rice. Each serving contains Energy

1 Preheat the oven to gas 4, 180°C, fan 160°C. In a bowl, mix the mince, finely chopped spring onion, ginger and soy. Use your hands to combine well, then shape into 4 large meatballs.

830kJ 198kcal 10%

Fat

Saturates

8g 3g 11% 13%

Sugars

Salt

3g 3%

0.5g 9%

of the reference intake. See page 8. Carbohydrate 4g Protein 28g Fibre 1g

COOK’S TIP Having damp hands will make shaping the meatballs easier, as the mince won’t stick to your Á¢ ÖÚ

1 Preheat the oven to gas 4, 180°C, fan 160°C. Line a baking tray with nonstick baking paper. Prepare 12 fortunes on slips of paper, roughly 7 x 1cm. 2 Beat the egg whites, oil and vanilla extract in a jug until combined. Mix the flour, sugar and cornflour in a bowl. Pour the egg mix into the dry ingredients and mix with a wooden spoon, beating out any lumps. Set aside to rest for 5 mins. 3 Drop a tablespoon of the mixture onto the baking sheet and, using the back of a metal spoon, spread into a 10-12cm circle. The mixture can be quite thin in places, almost see-through. Repeat until you have 3 circles. 4 Bake in the centre of the oven for 5-6 mins until the edges are just browning but the centre is still pale. 5 Remove from the oven and, working quickly, peel a cookie from the paper. Place a message in the middle and fold the cookie in half, enclosing the message. Gently bend the cookie in half again, pinching the ends to seal, and leave to set in a muffin tin – the cookie will uncurl slightly but the muffin tin will help it retain its shape. 6 Repeat steps 3-5 with the remaining mixture. Don’t be tempted to work in larger batches, or the cookies will harden before you have time to fold them. 7 Dip the ends of the cooled fortune cookies in the melted chocolate and sprinkle with desiccated coconut (if using); allow to set. Will keep for up to 3 days in an airtight container. As part of a healthy diet, we recommend this recipe for a special occasion or treat. Each fortune cookie contains Energy

Fat

Saturates

467kJ 111kcal 6%

5g 7%

1g 7%

Sugars

Salt

10g <0.1g 11% 1%

of the reference intake. See page 8. Carbohydrate 16g Protein 2g Fibre 0g

60

For more kids’ cooking recipes, visit tesco.com/realfood


COOKING XXXXXXXXXXXXXXX WITH KIDS

FLAVOUR TWIST Add Ω tsp ground cinnamon to the ÈçÖ ¡ÈÖ ªÁÁ ÀÈÁ chocolate ÈÈ·ª Ú

Andebis et, sumquiate officiendam non et quist faccab illuptam as molest,

61


Grab your chopsticks

For an authentic Chinese New Year celebration, reach for classic Kikkoman sauces. Kikkoman Soy Sauce, £2/150ml* (£1.33/100ml), has just four ingredients: soybeans, wheat, salt and water. Its rich flavour – achieved through months of skilled brewing – won it a Great Taste Award in 2016. SESAME SALMON W I T H PA K C H O I Serves 4 Takes 30 mins Cost per serve £3.03

DON’T MISS OUT Gluten-Free Soy and Teriyaki Sauces are now available.

2 tbsp Kikkoman soy sauce, plus extra to serve 1 tbsp sesame oil 1 tbsp white wine vinegar 2 garlic cloves, crushed ã ÛÔ Â »÷ £ ã £«Â£ ö £ Ô ¸Û Û »ÁÉ »» ãÛ 1 tbsp sesame seeds 1 red chilli, deseeded and very  »÷ Û»« 2 x 250g packs pak choi

Each serving contains

1 In an ovenproof dish, mix the soy sauce with the sesame oil, vinegar, garlic and ginger. Add the salmon, turn to coat and

Getting the family together? Let Uncle Ben’s do all the hard work. Add a jar of Uncle Ben’s Sweet and Sour No Added Sugar Sauce, 89p/440g** (20p/100g), to veg, chicken, prawns or pork. A tasty meal in minutes with no artificial colours, flavours or preservatives. SW E E T & S O U R P R AW N S T I R- F RY Serves 4 Takes 15 mins Cost per serve £2.75

200g Uncle Ben’s Long Grain Rice 2 tsp vegetable oil 8 spring onions, trimmed and sliced 300g bag beansprouts, rinsed and drained 120g Tenderstem, halved, or regular É É»« èã «ÂãÉ É ãÛ 300g cooked and peeled king prawns 440g jar Uncle Ben’s Sweet and Sour Sauce, No Added Sugar

1 Cook the rice to pack instructions. 2 Meanwhile, heat the oil in a wok or large frying pan over a high heat until smoking. Add the spring onions and stir-fry for 1 min. Add the beansprouts and broccoli and stir-fry for 2 mins. Add the prawns and sauce; stir for 3 mins or until heated through. 3 Drain the rice well and serve with the prawns and vegetables. Each serving contains Energy

Fat

Saturates

Sugars

Salt

1340kJ 317kcal 16%

4g 5%

1g 4%

5g 6%

1.3g 22%

of the reference intake. See page 8. Carbohydrate 48g Protein 21g Fibre 2g

leave to marinate for 15 mins, skin-side up. 2 Preheat the oven to gas 6, 200°C, fan 180°C. Turn the salmon skin-side down, sprinkle over the sesame seeds and chilli and roast for 15 mins until lightly golden and cooked through. 3 Put the whole pak choi in a large, deep frying pan or wok and pour over 150ml water. Bring to the boil, cover and steam for 8-10 mins until the stem is tender. 4 Drain and transfer the pak choi to a serving dish. Cut in half, place the salmon on top, spoon over the cooking juices and drizzle over a bit more soy sauce, if you like. Energy

1450kJ 348kcal 17%

Fat

Saturates

21g 3g 29% 15%

Sugars

Salt

2g 2%

1.3g 22%

of the reference intake. See page 8. Carbohydrate 4g Protein 36g Fibre 1g

*Promotional price, 17 January-27 February 2018 (RRP £2.49). **Promotional price, 17 January-27 February 2018 (RRP £1.80)

Welcome in the Chinese New Year with these easy yet delicious tastes of the O rient


PROMOTION SWEET & SIMPLE If you’re short on time to cook, try a chilled ready meal from the Taste of Asia range. It’s packed with delicious, authentic dishes from across Asia that are so handy on a busy day, like this succulent Sweet & Sour chicken with Egg Fried Rice. The chicken is prepared using a light battering technique called ‘velveting’, which keeps the chicken really juicy. The dish now also has a lighter and fresher sauce, which is packed with more vegetables for a more authentic taste. Taste of China Sweet & Sour Chicken with Egg Fried Rice, £2.50/450g g (56p/100g) or 3 for £6.50

RAISE A TOAST Beer is a great accompaniment to Chinese food, no more so than smooth, crisp Tsingtao, which is easy to drink with a light finish. Every bottle comes from the Tsingtao Brewery, which was founded in 1903 in the sea port of Qingdao in eastern China. Serve with a bowl of moreish Chinese five-spiced mixed nuts. Put a 200g pack unsalted mixed nuts into a nonstick frying pan and toast over a medium heat for 5 mins, stirring constantly. Add 2 tsp light brown sugar, º tsp cayenne pepper, º tsp Chinese five spice and 2 tbsp soy sauce. Cook for 2 mins, stirring constantly, until the soy sauce has evaporated. Tip onto a plate to cool. Ready in 10 mins. Tsingtao, £2/640ml (31p/100ml) or 3 for £5.25 Tsingtaobeer.co.uk

POTS OF FUN Tuck into a warming pot of egg noodles with chicken, fiery red chillies, a hint of ginger and the zingy freshness of spring onion. Naked Noodle Chinese Firecracker Chicken is a great-tasting, easy choice for a busy working lunch. Simply add boiling water and wait 4 mins for a low-fat and low-calorie lunchtime bite. Naked Noodle Chinese Firecracker Chicken, £1.79/78g (£2.29/100g) /nnoodleuk @NakedNoodleUK @nakednoodleuk


MASTERCLASS

Tikka masala Smoky and creamy with just enough heat - it’s a takeaway classic for a reason. But could you make it from scratch? Let us show you how… CHICKEN TIKK A MASALA Serves 8 Takes 2 hrs plus marinating Cost per serve £1.16 100g ginger, peeled and roughly chopped 5 garlic cloves, peeled 5 tbsp low-fat Greek-style yogurt 1 tbsp smoked paprika 1 tbsp garam masala 1 tbsp lemon juice 1 tsp salt 900g chicken breast, cut into large cubes For the sauce 12 green cardamom pods, seeds only Ω tsp black peppercorns 1 small cinnamon stick 1 tbsp garam masala 1 tsp ground fenugreek 2 tsp vegetable oil » £ É«ÉÂÛ Â »÷ « £ £«Â£ Ô »   »÷ £ ã 3 garlic cloves, crushed 1 red chilli, sliced 2 x 400g tins peeled plum tomatoes 100ml whipping cream 1 tbsp caster sugar fresh coriander, to serve 1 tsp nigella seeds, toasted (optional)

1 In a small food processor, blitz the 100g ginger and 5 garlic cloves to a purée. Mix with the yogurt, paprika, garam masala, lemon juice and salt in a non-metallic bowl. Add the chicken and stir thoroughly until evenly coated. Cover and marinate in the fridge for at least 3 hrs, or overnight. 2 To make the sauce, toast the spices in a dry frying pan over a low heat, stirring, for 3-4 mins until they become aromatic and slightly darker in colour. Remove and reserve the cinnamon Ûã« ¸ 㨠 £ «Â 㨠Ûã «ÂãÉ Â powder with a pestle and mortar. 3 Heat the oil in a large, wide saucepan over a low heat. Add the onion and a 64

pinch of salt, cover and cook, stirring occasionally, for 10 mins. Uncover and cook for 5 mins, or until it starts to caramelise. Add the grated ginger, garlic and half the red chilli and cook, stirring, for 2 mins. Add the ground spices, cinnamon stick and a splash of water. Stir for 1-2 mins until very aromatic, then add the tomatoes, rinsing each can with 200ml water to get all the juice. Bring to the boil, then turn down the heat and simmer gently for 35-40 mins, stirring occasionally, until reduced. 4 Preheat the grill to high. Thread the chicken onto 8-10 metal or soaked wooden skewers and put on a large baking tray lined with foil. Grill for 10-15 mins, turning halfway, or until nicely charred and cooked through. 5 Remove the cinnamon stick; purée the sauce with a stick blender until smooth. Transfer the chicken from the skewers to the sauce and heat gently for 5 mins. Stir in the cream and sugar; season. To serve, top with the coriander, nigella seeds (if using) and the remaining chilli. Each serving contains Energy

1043kJ 248kcal 12%

Fat

Saturates

Sugars

Salt

8g 4g 10g 0.8g 12% 19% 12% 13%

of the reference intake. See page 8. Carbohydrate 14g Protein 31g Fibre 3g High in protein; source of vitamin B3; source of vitamin B6

MAKING THE MARINADE The acid in the yogurt and lemon juice paired with the salt in the marinade will tenderise the chicken and help it absorb the flavours.

TOASTING THE SPICES Dry-frying (toasting) spices brings out their flavour. A splash of water is added in step 3 to stop your toasted spices scorching.

Perfect partner

Dip into your curry with these pillowlike finest* Garlic & Coriander Naan Breads, £1.50 for 2. The dough is infused with garlic and coriander, topped with ghee, then baked in a tandoor-style clay-lined oven.

GRILLING THE CHICKEN Grilling is the next best thing to using a tandoor. The more dark brown charring you can get, the better, but you don’t want to burn the meat.


RECIPE EMMA FRANKLIN PHOTOGRAPHY TOM REGESTER FOOD STYLING BIANCA NICE PROP STYLING MORAG FARQUHAR

HOW TO

BALANCE THE SPICE

TOP UP THE TEXTURE

MAKE IT VEGGIE

For more spice, swap the red chilli for 2-3 green £ chillies (remove before puréeing). Don’t skimp on the smoked paprika as it gives the chicken some É¢ 㨠ÛÁɸ÷ óÉè É¢ ã  ÉÉ

Toasted nigella seeds add a lovely crunch, but you can leave them out or use crispy fried onions instead.

For a vegetarian alternative, use a mix of cubed paneer and chunks of red pepper. Marinate and cook as you would the chicken.

GET AHEAD c¨ óÉè É¢ è ÷ «ÁÔ Éó Û overnight so, if you have time, marinate the chicken and make the sauce the day before. Reheat the sauce gently with a splash of water before adding the grilled chicken. Use readymade garlic and ginger pastes and ready-diced chicken to make it even quicker.

CREATE A CREAMY SAUCE A splash of cream balances the óÉè Û Â Á ¸ Û ã¨ Û è ÁÉ luxurious. For a lower-fat option, use 6 tbsp yogurt instead. Make sure to blend the sauce – it creates the characteristic smooth texture. For more curry recipes, visit tesco.com/realfood

65


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COOK SMART

Everyday easy

Save on time and washing up with these simple D ALL YOU NEE one-pot wonders R U O K O O C TO FIVE RECIPES

4 red chillie s 3 spring on ions 320g pack stir-fry pep per mix Ω x 70g bag rocket 2 celery stic ks 2 limes 1 lemongras s stalk 30g pack th yme 30g pack p arsl 30g pack ch ey ives 2 x 30g pac ks coriander 10cm piece ginger 2 x 350g pac ks butternut squash and sweet potato 350g potat oes 500g parsn ips 150g baby sp inach 350g brocc oli 300g pack fresh rice no odles 100g lighter Greek sala d cheese 75g soft go at’s cheese 75g half-fat crème fraîch e £ ÷ É»» »«£ ¨ã Ôè Ô Ûã 3 star anise ÷ 30g cashew nuts 2 x 280g pac ks smoked haddock 350g sirloin steak 400g chicke nb 400g tin but reast te 250g pouch r beans cooked puy lentils 250g pouch cooked long -grain rice 1 tbsp oyst er sauce 1 tbsp sesa me 1 tbsp mirin oil ã ÛÔ Û¨ Û è From your stor vinegar, bee ecupboard: balsamic f stock cub e, stick, clear honey, cori cinnamon ander seed frozen pea s, s, fr cloves, grou ozen sweetcorn, garl ic nd cumin, ol ive oil, onio Ô» «Â Éè Û Á« Û¸«Á Á Á«»¸ ÛÉ ns, sauce, unsa ÷ lted butter, vegetable st cube, vege table oil, w ock hole cloves

67


CHICKEN, GINGER & L E M O N G R A S S F RI E D RI C E Serves 4 DF Takes 15 mins Cost per serve £1.53 Ω tbsp vegetable oil £ ¨« ¸  Ûã 㨫»÷ Û»« £ »« »Éó Û Â »÷ ¨ÉÔÔ Á Ô« £«Â£ Ô »   »÷ ¨ÉÔÔ ¨«»»«  »÷ ¨ÉÔÔ ¸ Ô ã¨ Û Û «Â «¢ ÷Éè »«¸ ÁÉ ¨ ã » ÁÉ£ ÛÛ Ûã »¸  »÷ ¨ÉÔÔ £ Ô ¸ Ûã« ¢ ÷ Ô ÔÔ Á«ö £ ÔÉè ¨ Éɸ »É£ £ «Â « ã ÛÔ ÛÉ÷ Û è ã ÛÔ É÷Ûã Û è 1 tbsp sesame oil ã ÛÔ Á« «Â £ Û¨ ô ÂèãÛ ãÉ Ûã  É裨»÷ ¨ÉÔÔ ¨  ¢è» É «  ãÉ Â ãÉ Û ó »«Á èã «ÂãÉ ô £ Û ãÉ Û ó

1 Heat the oil in a wok or large frying pan over a high heat and add the chicken. Cook for about 5 mins, stirring occasionally, until golden and cooked through, then tip out onto a plate. 2 Add the garlic, ginger, chilli and lemongrass to the wok. Fry for 1 min, then add the stir-fry pepper pack and cook for 3 mins. Add the rice and cook for 1 min, stirring to break up any clumps, until it is piping hot. 3 Return the chicken to the wok along with the soy and oyster sauces, sesame oil and mirin and cook for 1 min. 4 Divide between bowls, scatter over the cashew nuts and coriander and serve with the lime wedges. Each serving contains Energy

1466kJ 349kcal 17%

Fat

Saturates

12g 2g 17% 10%

Sugars

Salt

6g 7%

1.7g 28%

of the reference intake. See page 8. Carbohydrate 30g Protein 30g Fibre 4g High in protein; low in saturates; source of vitamin B3

68

For more tasty midweek meals, visit tesco.com/realfood


COOK SMART

SMOKED HADDOCK CHOWDER POT PIE Serves 6 Takes 55 mins Cost per serve £1.89 Ω tbsp olive oil É«É  »÷ ¨ÉÔÔ £ ÔÉã ãÉ Û Ô »  « £ èÂÛ »ã èãã £ Ô» «Â Éè Ô»èÛ öã ¢É èÛã«Â£ Á» Û Á« Û¸«ÁÁ Á«»¸ Ô»èÛ ã ÛÔ öã ¢É èÛ¨«Â£ £ ¨ »¢ ¢ ã èÁ ¢ ¯ ¨ ã ÛÔ É裨»÷ ¨ÉÔÔ ¢ Û¨ Ô Û» ÷ £ ¢ Éû  Ûô ã É Â £ ¢ Éû  £ ÂÔ Û ö Ÿ £ Ô ¸Û ÛÁɸ ¨ É ¸ èã «ÂãÉ » £ ¨èÂ¸Û £ ÷ É»» »«£¨ã Ôè Ô Ûã ÷

1 Preheat the oven to gas 7, 220°C, fan 200°C. In a large ovenproof frying pan (about 28cm wide and 5cm deep), heat the oil over a medium heat. Add the onion and potatoes and cook for 15 mins until golden and the potatoes have softened. 2 Add the butter and, once melted, add the flour and stir for 1 min. Gradually add the milk, stirring to make a smooth sauce. Increase the heat slightly, bring to the boil and simmer for 2 mins until thickened. Remove from the heat. 3 Add the crème fraîche and parsley. Season well. Leave to cool for 5 mins, then stir in the sweetcorn and peas, and top with the haddock. 4 On a lightly floured surface, roll out the pastry so that it is large enough to cover the pan. Use the rolling pin to help drape it over the pan, then

press down firmly around the edge. Trim around the pan and reserve the trimmings for decorating, if you like. Brush with 2 tbsp milk and decorate with the trimmings, if using. Brush again with milk, then bake for 25-30 mins until golden and crisp. Leave to stand for 5 mins then serve. GET AHEAD You can do steps 1-3 up to 2 days in advance, but don’t add the haddock. Leave to cool, then cover and chill in the fridge. When ready to cook, warm the filling in the ovenproof frying pan over a low heat, then top with the haddock and continue from step 4. Each serving contains Energy

1974kJ 469kcal 23%

Fat

Saturates

Sugars

Salt

17g 9g 10g 1.8g 24% 44% 11% 30%

of the reference intake. See page 8. Carbohydrate 52g Protein 29g Fibre 4g

69


PA RS N I P, B RO C C O L I & G OAT ’S C H E E S E B A K E Serves 4 Takes 45 mins Cost per serve £ Ô Û«ÔÛ Ô »  èã «ÂãÉ Á ¨èÂ¸Û £ É É»« èã «ÂãÉ »«ãã» É ãÛ É«ÉÂÛ èã «ÂãÉ Ÿ ô £ Û ¨ 1 tbsp olive oil ã¨÷Á ÛÔ «£Û » ó Û Ô« ¸ ã ÛÔ » ¨É ÷ £ ÔÉè ¨ Éɸ Ôè÷ » Âã«»Û £ ÛÉ¢ã £É ã Û ¨ Û ö £ £ É ¸ ã ã ÛÔ »Û Á« ó«Â £

1 V ¨ ã 㨠Éó  ãÉ £ Û ¢  Ÿ Vèã ã¨ Ô Û«ÔÛ É É»«  É«ÉÂÛ «Â » £ Û¨ »»Éô É Ûã«Â£ ã ÷ cÉÛÛ ô«ã¨ 㨠ɻ«ó É«»  ã¨÷Á Û ÛÉÂ ã¨ Â É Ûã ¢É Á«ÂÛ 2 «ûû» ô«ã¨ 㨠¨É ÷ 㨠 ãÉÛÛ £ «Â Y ãè  ãÉ ã¨ Éó  ¢É ÂÉ㨠Á«ÂÛ «Â£ 㨠» Âã«»Û ãÉ ã¨ ã«Â ¢É 㨠 » Á«ÂÛ 3 Éã Éó 㨠£É ã Û ¨ Û cÉÔ ô«ã¨ É ¸ ã «ûû» ô«ã¨ 㨠ó«Â £ Â Û ó «ÁÁ « ã »÷ Each serving contains Energy

1298kJ 308kcal 15%

Fat

Saturates

Sugars

Salt

10g 4g 18g 0.7g 14% 18% 20% 12%

of the reference intake. See page 8. Carbohydrate 42g Protein 16g Fibre 15g 2 of your 5-a-day; rich in vitamin C; high in protein; source of folate

70


COOK SMART

CHUNKY VEG STEW WITH CHEESY DUMPLINGS Serves 4 Takes 45 mins Cost per serve £1.45 1 tbsp olive oil É«É  »÷ ¨ÉÔÔ » ÷ Ûã« ¸Û 㨫»÷ Û»« ¨«»»«  »÷ ¨ÉÔÔ ¸ Ô ã¨ Û Û «Â «¢ ÷Éè »«¸ ¨ ã ö £ Ô ¸Û èãã Âèã ÛÖè Û¨  Ûô ã ÔÉã ãÉ èã «ÂãÉ Á ¨èÂ¸Û ãÛÔ £ Éè èÁ«Â £ »« »Éó Û èÛ¨ »ã è Û »ã ó £ ã » ÛãÉ ¸ £ ã«Â èãã ÂÛ «Â  «ÂÛ £ ÷ ÛÔ«Â ¨ ã ÛÔ Û«ÔÔ ¨«ó Û ãÉ Û ó For the dumplings £ Ô» «Â Éè £ »«£¨ã ' ¸Û » ¨ Û Á» Û Á« Û¸«ÁÁ Á«»¸ ã ÛÔ Û«ÔÔ ¨«ó Û

Ô É ÛÛÉ èÂã«» ô »» ÉÁ «Â YÉ»» into 12 balls and set aside on a plate. 2 Heat the oil in a large, deep pan or ÛÛ É» «Û¨ Éó Á «èÁ ¨ ã  㨠É«É » ÷  ¨«»»« Éɸ ¢É Á«ÂÛ èÂã«» ÛÉ¢ã  3 㨠ÛÖè Û¨ Ûô ã ÔÉã ãÉ Û èÁ«Â  £ »« «Â Û ã¨ ¨ ã ãÉ Á «èÁ ¨«£¨  Éɸ ¢É Á«ÂÛ ã¨ ÛãÉ ¸ «Â£ ãÉ ã¨ É«» 㨠 è the heat and add the dumplings. ]«ÁÁ ¢É Á«ÂÛ «Â£ 㨠èãã ÂÛ Á«ÂÛ ¢É 㨠 4 cÉ ã¨« ¸  㨠Ûã ô Á Û¨ ÛÉÁ É¢ 㨠Ûô ã ÔÉã ãÉ ÛÖè Û¨  ÂÛ ô«ã¨ ôÉÉ Â ÛÔÉÉ £ «ÂÛã 㨠۫ É¢ ã¨ Ô Â Y ÁÉó ã¨ Ô Â ¢ ÉÁ 㨠¨ ã  £ Âã»÷ Û㫠㨠É裨 㨠ÛÔ«Â ¨ «ó« ãô  Éô»Û ]Ô «Â¸» ô«ã¨ 㨠¨«ó Û Â ÛÉÁ » ¸ Ô ÔÔ ¢É Û ó«Â£ Each serving contains Energy

1383kJ 328kcal 16%

Fat

Saturates

Sugars

Salt

8g 3g 17g 2.4g 12% 15% 19% 39%

of the reference intake. See page 8. Carbohydrate 50g Protein 15g Fibre 9g

1 To make the dumplings, blitz together 㨠Éè ' ¸ Û » ¨ Û Á«»¸ ¨«ó Û Â ÛÉÁ » ¸ Ô ÔÔ «Â ¢ÉÉ

For more tasty midweek meals, visit tesco.com/realfood

71


COOK SMART

350g sirloin steak 2 onions, quartered 7cm piece ginger, peeled 3 star anise 1 cinnamon stick 1Ω tsp coriander seeds 7 whole cloves 1.3ltr reduced-salt beef stock ã ÛÔ Û¨ Û è 1 tbsp reduced-salt soy sauce 300g pack fresh rice noodles ¨«»»« Û Â »÷ Û»« 3 spring onions, trimmed and  »÷ Û»«

Bright ideas Revamp your midweek meals with our tricks and tips at tes.co/easymidweek

72

1 t Ô ã¨ Ûã ¸ «Â »«Â£ »Á  Ôè㠫㠫 㨠¢ û ô¨«» ÷Éè Ô Ô ã¨ É㨠c¨«Û ô«»» Á «ã èÔ Â ¨ »Ô ÷Éè to slice it very thinly. 2 , ã » £ Û è Ô Â Éó ¨«£¨ ¨ ã  㨠É«ÉÂÛ Â Ô« É¢ £«Â£ Éɸ «Â 㨠÷ Ô Â ¢É Éè Á«ÂÛ èÂã«» ¨ »» Éó 㨠 㨠ÛÔ« Û Â Éɸ ¢É Á«Â 㨠ÛãÉ ¸  Á» ¨Éã ô 㠫£ ãÉ ã¨ É«» 㨠 è 㨠¨ ã  ۫ÁÁ ¢É Á«ÂÛ 3 D Âô¨«» ÁÉó 㨠Ûã ¸ ¢ ÉÁ 㨠¢ û  ۻ« «ã Û ã¨«Â»÷ Û ÔÉÛÛ« » ãÉ ã¨ É㨠Â

Û«ÁÁ ¢É Á«Â Y ÁÉó ¢ ÉÁ 㨠¨ ã  Û㫠㨠É裨 㨠ÛÉ÷  ۨ Û è Û 4 «ó« 㨠ÂÉÉ » Û ãô  bowls. Strain the broth into a large Ô Â Â Û ó 㨠Ûã ¸ «Û 㨠É«É £«Â£  ÛÔ« Û > » 㨠Ûã «Â É㨠Éó 㨠ÂÉÉ » Û Â ãÉÔ ¨ Éô» ô«ã¨ 㨠¢ ¨«»»« ÛÔ «Â£ É«ÉÂÛ Â É «  ] ó ô«ã¨ »«Á ô £ Û ¢É ÛÖè û«Â£ Éó Each serving contains Energy

1610kJ 383kcal 19%

Fat

Saturates

15g 6g 22% 30%

Sugars

Salt

8g 9%

2.8g 47%

of the reference intake. See page 8. Carbohydrate 40g Protein 24g Fibre 3g

/V ] JENNA LEITER V,KcK'Y V,w ADRIAN LAWRENCE, GARETH MORGANS &KK ]cw>/E' KATHY KORDALIS, EMMA JANE FROST VYKV ]cw>/E' JENNY IGGLEDEN, LUIS PERAL

Serves Takes Á«ÂÛ Cost per serve

30g pack coriander, roughly chopped 1 lime, cut into wedges

Y

QUICK BEEF PHO


& HERBS WHITE PI C I L R ZZA GA

Prep time

Cook time

10 minutes

10 minutes

Serves

4

INGREDIENTS

METHOD

2 large (23cm) pizza bases

1. Heat the oven to 220Ë&#x161;C, 200Ë&#x161;C fan oven, gas mark 7.

1 x 170g pack Philadelphia Light Garlic & Herbs

2. Spread the Philadelphia evenly over the pizza bases. Arrange the pepper slices on top and dot over the pesto. Finish with a sprinkling of pine nuts.

1 small red pepper, deseeded and thinly sliced 4 tsp basil pesto 15g pine nuts

3. Put the pizza bases on to lightly greased baking trays and bake for 10-12 minutes until the topping is cooked. If liked, serve garnished with some fresh basil leaves.

Some fresh basil leaves for garnish (optional) NUTRITIONAL INFORMATION (156g per serving) Energy 338 Kcal, Fat 11g, Saturates 4.3g, Sugar 5.9g, Salt 1.6g, Typical values per 100g: 905kJ/216kcal.

For more recipe ideas visit www.philadelphia.co.uk

SAVOUR THE MOMENT


VALENTINE’S DAY

DINNER FOR TWO Turn up the romance with this indulgent but easy menu

FOREST FRUIT BELLINI

PAPRIK A & THYME STE AKS WITH SAUTÉED POTATOES & SPINACH

SCALLOPS WITH BROWN BUT TER, CAPERS & TARR AGON

SHARING CHOCOL ATE WAFFLES 75


VALENTINE’S DAY

Serves 2 GF Takes 10 mins Cost per serve £2.17 6 fresh whole scallops (about 150g, ¢ ÉÁ 㨠ۨ ÉèÂã É 6 frozen scallops, defrosted thoroughly Ω tsp olive oil 20g soft butter 1 tbsp chopped fresh tarragon 1 tbsp capers 30g watercress lemon wedges, to serve

2 , ã ÂÉÂÛã« ¸ ¢ ÷«Â£ Ô Â èÂã«» ¨Éã Û ã¨ Û »»ÉÔÛ ¢É Á«ÂÛ ¨ Û« É Á«ÂÛ «¢ è۫£ ¢ ÉÛã ¢ Éû Â Û »»ÉÔÛ ã¨ Â ÁÉó ¢ ÉÁ ã¨ Ô Â c ¸ ã¨ Ô Â É ã¨ ¨ ã 㨠èãã ã £ÉÂ Â Ô Û Â Ûô« » èÂã«» 㨠èãã «Û »«£¨ã £É»  Éô 3 «ó« 㨠ô ã ÛÛ ãô  Ի ã Û Â ãÉÔ ô«ã¨ ã¨ Û »»ÉÔÛ VÉè Éó 㨠èãã Û è Â Û ó ô«ã¨ 㨠» ÁÉ ô £ Û Each serving contains Energy

714kJ 171kcal 9%

Fat

Saturates

Sugars

Salt

0g 0%

1.6g 26%

12g 6g 17% 28%

of the reference intake. See page 8. Carbohydrate 2g Protein 13g Fibre 1g High in protein

1 /¢ è۫£ ¢ Û¨ Û »»ÉÔÛ ã «Á 㨠ÛÁ »» ô¨«ã ÁèÛ » É ã¨ Û »»ÉÔÛ » ó«Â£ ã¨ É Â£ É » «Âã ã /¢ è۫£ ¢ ÉÛã ¢ Éû Â Û »»ÉÔÛ Û«ÁÔ»÷ Ô ã ÷ ã¨É É裨»÷ ô«ã¨ ¸«ã ¨ Â Ô Ô Yè ã¨ Û »»ÉÔÛ ô«ã¨ 㨠ɫ»  ԫ ¨ É¢ Û »ã

C H O C O L AT E S H A RI N G WA F F L E S Serves 2 Takes 15 mins Cost per serve £1.77 £ Ô» «Â Éè 1 tbsp cocoa 1 tbsp caster sugar 1 tsp baking powder 100ml milk, plus 1 tbsp 1 egg 2Ω tsp vegetable oil 40g dark chocolate, broken into pieces 4 tbsp whipping cream 2 scoops soft-scoop vanilla ice cream 50g raspberries

1 Vèã 㨠Éè É É Ûè£ Â ¸«Â£ ÔÉô «Â » £ Éô» In a jug, mix the 100ml milk, the ££  ãÛÔ É¢ 㨠ɫ» èÂã«» ÉÁ «Â ' è »»÷ 㨠ô 㠫£ « ÂãÛ ãÉ ã¨ ÷ ô¨«Û¸«Â£ èÂã«» ÛÁÉÉ㨠wÉè  Á ¸ 㨠ãã èÔ ãÉ ¨ Û ¢É Â

DF GF Serves 2 Takes 5 mins Cost per serve £2.70

400ml sparkling white wine, chilled 2 tbsp ĈÁ�ÚâƧ forest fruit coulis 2 fresh or frozen raspberries

Pour the sparkling wine into » £ ¨ ÁÔ £Â èã Û Â ¨ »¢ 㨠¢ è«ã Éè»«Û ãÉ ¨ glass. Finally, pop in a raspberry to serve. Each serving contains Energy

Fat

Saturates

Sugars

Salt

775kJ 186kcal 9%

0g 0%

0g 0%

14g 16%

0g 0%

COOK’S TIP Áö òÈçÖ ÈçºªÚ óªºº óÈÖ· %ÈÖ âÖÈÓª º âóªÚâ âÖö Ó ÚÚªÈÁ ¡Öçªâ

of the reference intake. See page 8. Carbohydrate 14g Protein 1g Fibre 0g

leave at room temperature, or Á ¸ èÔ ãÉ ¨ Û ¨  ¨«»» 2V ¨ ã ô Á ¸  brush with the remaining oil. Pour «Â ¨ »¢ 㨠ãã »ÉÛ Â Éɸ ¢É Á«ÂÛ É »É£ «¢  ÛÛ ÷ t¨  Éɸ Ô ã ô«ã¨ 㨠Á «Â«Â£ ãã EÉ ô Á ¸ Éɸ ¨ »¢ 㨠Á«öãè ÉÂ Ô ¨ ã £« » èÛ¨ ô«ã¨ É«» ¢É Á«ÂÛ ¨ Û« Éó Á «èÁ ¨ ã ã¨ Â Ô ã ô«ã¨ the remaining batter. 3 E öã Á »ã 㨠¨É É» ã ô«ã¨ 㨠Á Éó Á «èÁ ¨ ã ô¨«Û¸«Â£ ÉÂÛã Âã»÷ ÁÉó ¢ ÉÁ 㨠¨ ã ã ÛÔ Á«»¸ ãÉ «Â£ «ã ãÉ£ 㨠 Á ¸ «ã £»ÉÛÛ÷ 4 , »ó ¨ô  £ on a large serving plate. Serve with 㨠« Á  ÛÔ « Û ã¨ ¨É É» ã Û è «ûû» Éó  2 spoons. Û Ô ã É¢ ¨ »ã¨÷ « ã ô ÉÁÁ Â ã¨«Û «Ô ¢É ÛÔ « » É Û«ÉÂ É ã ã Each serving contains Energy

2217kJ 529kcal 26%

Fat

Saturates

Sugars

Salt

26g 13g 31g 0.7g 37% 66% 34% 11%

of the reference intake. See page 8. Carbohydrate 64g Protein 12g Fibre 3g

76

F O RE S T F RU I T B E L L I N I

For more delicious meal inspiration, visit tesco.com/realfood

PA P RI K A & T H Y M E S T E A KS W I T H S AU T É E D P O TAT O E S & S P I N AC H Serves 2 GF Takes 40 mins Cost per serve £5.69 2 x 250g sirloin steaks 1 tbsp olive oil 1 tsp smoked paprika 10g thyme, leaves picked 300g miniature potatoes 2 tsp soft butter £ »« »Éó Û Â »÷ Û»« 240g bag baby spinach 50ml sherry

1 V» 㨠Ûã ¸Û «Â Û¨ »»Éô «Û¨ ô«ã¨ ãÛÔ É¢ 㨠ɻ«ó É«» ã¨ Ô Ô «¸ ã¨÷Á  £ÉÉ ãô«Ûã É¢ » ¸ Ô ÔÔ Yè 㨠seasonings into the meat, then Û ã Û« ãÉ Á «Â ã 2 Vèã 㨠ÔÉã ãÉ Û «Â Ô Â É¢ É«»«Â£ ô ã  ۫ÁÁ ¢É Á«ÂÛ É èÂã«» ã  «Â  ¨ »ó

3 Heat the remaining 2 tsp oil in » £ ¢ ÷«Â£ Ô Â Â ã¨ ÔÉã ãÉ Û ] èã ¢É Á«ÂÛ èÂã«» £É»  㨠£ »« ¢É 㨠 » Á«Â 4 , ã ÂÉ㨠¢ ÷«Â£ Ô Â É £ « » Ô Â èÂã«» ó ÷ ¨Éã Éɸ 㨠Ûã ¸Û ¢É Á«ÂÛ ¨ Û« ¢É Á«ÂÛ ¨ Û« ¢É Á «èÁ É Á«ÂÛ ¨ Û« ¢É ô »» É c ÂÛ¢ ãÉ ô Á Ô» ã Éó ô«ã¨ ¢É«» Â Û ã Û« ¢É Á«ÂÛ ãÉ Ûã 5 D Âô¨«» Ôèã 㨠ÛÔ«Â ¨  ۨ ÷ «Â » £ Û è Ô Â Éó  ô«»ã Éó Á «èÁ ¨ ã ¢É Á«ÂÛ «Â Â Û ÛÉ 6 ] ó 㨠ÛÔ«Â ¨ ô«ã¨ 㨠Ûã ¸ ÔÉã ãÉ Û Â «ûû» É¢ 㨠Ûã«Â£ ¶è« Û Û Ô ã É¢ ¨ »ã¨÷ « ã ô ÉÁÁ Â ã¨«Û «Ô ¢É ÛÔ « » É Û«ÉÂ É ã ã Each serving contains Energy

3072kJ 736kcal 37%

Fat

Saturates

41g 17g 59% 83%

Sugars

Salt

3g 3%

1.4g 23%

of the reference intake. See page 8. Carbohydrate 26g Protein 61g Fibre 5g

RECIPES BREN PARKINS-KNIGHT V,KcK'Y V,w TOM REGESTER &KK ]cw>/E' JOY SKIPPER VYKV ]cw>/E' REBECCA NEWPORT

S C A L L O P S W I T H B RO W N B U T T E R , C A P E RS & TA RR AG O N


PROMOTION

Time to relax

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Tesco Freetime Ltd is an introducer appointed representative of RAC Financial Services. Breakdown cover arranged and administered by RAC Financial Services Ltd and provided by RAC Motoring Services and RAC Insurance Ltd. Clubcard terms and conditions apply and can be found with the Fè»» É ã ã Û É ÉÁ »è

Planning a getaway? Get it sor ted for less with a little help from Tesco Clubcard

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veryone needs a relaxing break every once in a ô¨«» èã «ã Û ÂÉã »ô ÷Û Û÷ ãÉ Â ã¨ Û¨ you need to make it happen, or decide who to book it with. However, with a helping hand from Clubcard Reward Partners, you can get all your planning done with ease and save money by turning your Clubcard vouchers into big savings on anything from a weekend away to a two-week beach holiday. As a thank-you for shopping with Tesco and for being a Clubcard holder, we give you one point in return for every £1 you spend in store or online. We then turn your points into vouchers that we send you every three months. You can spend your vouchers at face value in store or online on your weekly shop, or you can make even bigger savings with one of our many Clubcard Reward Partners – like the three below, who could help save you money on your next trip.

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Join today To find out more, visit tesco.com/clubcard


Subject to availability. Selected stores only.


TROLLEY DASH

MEAL MATHS Green pancakes

Serves 4 Cost per serve £1.09

Melt 25g butter in a pan, add 300g Cabbage & Leek and fry for 4 mins. In a bowl, mix 250ml water with a 155g bottle Pancake Shaker Mix. Stir in all but 4 tbsp of the greens. Heat a frying pan and brush with butter. Add º of the batter; cook for 1-2 mins each side. Repeat to make 4 pancakes. Top each with the reserved greens, a poached Egg, 2 rashers grilled Streaky Bacon and 1 tbsp warmed Cheese Sauce. Each serving contains Energy

1828kJ 437kcal 22%

Fat

Saturates

Sugars

Salt

7g 8%

1.9g 32%

24g 9g 34% 46%

of the reference intake. See page 8. Carbohydrate 36g Protein 18g Fibre 4g

RECIPES EMMA JANE FROST PHOTOGRAPHY TOBY SCOTT FOOD STYLING KATHY KORDALIS PROP STYLING REBECCA NEWPORT

Veggie paella-style rice

Heat 200g Spanish Paella Rice and a 290g jar Roasted Peppers (with 1 tbsp of the oil) in a deep pan over a high heat for 3 mins, stirring to coat. Add a 220g tub Spanish Olives With Cheese and 600ml water. Bring to the boil. Reduce the heat, cover and simmer for 20 mins or until the rice is tender, stirring occasionally. Add more water if needed. Stir in 6 tbsp chopped Flat-Leaf Parsley to serve. Each serving contains Energy

1420kJ 339kcal 17%

Fat

Saturates

15g 3g 21% 15%

Sugars

Salt

5g 5%

2.1g 35%

Serves 4 Cost per serve £1.38

of the reference intake. See page 8. Carbohydrate 44g Protein 5g Fibre 2g

Serves 4 Cost per serve £1.95

Chicken & squash tagine

Fry 600g halved Chicken Thigh Fillets in 1Ω tbsp olive oil over a high heat for 5 mins each side. Add a 600g pack Butternut Squash & Sweet Potato Soup Mix and cook for 5 mins, stirring. Stir in the paste from a 340g pot Moroccan Soup with 300ml water. Bring to the boil; add the soup pot’s veg, cover and simmer for 10 mins or until the chicken is cooked. Serve with 150g Couscous, cooked to pack instructions. Each serving contains Energy

2109kJ 502kcal 25%

Fat

Saturates

Sugars

Salt

21g 5g 10g 1.0g 29% 24% 11% 17%

of the reference intake. See page 8. Carbohydrate 43g Protein 34g Fibre 6g High in protein; low in saturates

Brilliantly simple For more quick, easy recipes and videos, visit tes.co/mealmaths

79


PROMOTION

Clean sweep Ke ep your home sp otlessly clean and smelling fresh with these environmentally friendly cleaning pro duc ts ecycling your waste is a great step towards helping the environment. And now you can do even more to be super-green thanks to Eco Active, a range of environmentally friendly home cleaning products from Tesco. The range is made from plant-based, non-toxic, biodegradable ingredients and includes cleaning-cupboard essentials such as washing-up liquid, fabric conditioner, laundry detergent, toilet cleaner and a multi-surface cleaner. What’s more, they’re up to 50 per cent cheaper than other eco cleaning products. They all cut through grease and grime brilliantly and are available in a choice of natural scents. The bottles contain up to 45 per cent recycled plastics and, of course, can themselves be recycled once empty.

R

You only need to spray on a small amount of Eco Active Pink Grapefruit Multisurface Cleaner, £1.50/750ml to get the same great results you’d expect from standard cleaning products. Simply spray and wipe to leave clean, citrusy scented work surfaces.

Eco Active Pomegranate Washing Up Liquid, £1/500ml, has a longlasting foam that is great at cutting through grease to leave your dishes, glasses, pots and pans sparklingly clean.

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Let’s face it: no one enjoys cleaning the loo. So having a product that makes the job quick and leaves long-lasting results is important. Eco Active Eucalyptus Toilet Cleaner, £1.50/750ml, does all that – and more. It cuts through limescale, dirt and grime and leaves a hygienically clean, fresh minty aroma. And, as part of the Eco Active range, it’s kind to the planet too.

TH BA

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BLIT

IT’S LAUNDRY DAY For gentle care for your clothes, use nonbiological Eco Active Aloe Vera Concentrated Non Bio Laundry Detergent, £4/1.5ltr. It’s concentrated, meaning one bottle is enough for 42 washes, and it’s scientifically formulated to clean as well as other laundry products. When washing colours, keep them bold

with Eco Active Lavender Fields Concentrated Colourcare Laundry Detergent, £4/1.5ltr, which features Colourprotect™ Technology to keep colours vibrant. And don’t forget to add a splash of Eco Active White Orchid or Peony Pomegranate Concentrated Fabric Conditioner, £1.50/750ml, to give

your clothes long-lasting softness and a burst of floral freshness. It’s dermatologically tested, so gentle on skin, and a bottle will see you through 25 washes.


LEFTOVERS

MAKE MORE OF IT

Original recipe p76

These inventive ideas will turn your lef tovers into something a bit sp e cial

GINGER SPICED GINGER TEA *Simmer sliced ginger and lemon in a pan of water with a cinnamon stick, star anise and some cloves. Strain and sweeten with honey. ASIAN SALMON PARCELS Put a salmon fillet on an oiled square of foil with some mangetout. Top with sliced chilli, ginger and a drizzle of soy sauce and rice vinegar. Scrunch the foil; bake for 15-20 mins.

RECIPES EMMA FRANKLIN PHOTOGRAPHY TESCO ARCHIVE

*

FETA

*

PRAWN SAGANAKI Soften onion, garlic and chillies in olive oil. Add tinned tomatoes; cook until reduced. Add raw prawns and simmer until cooked. Serve on toasted ciabatta with crumbled feta. TANGY TZATZIKI Stir deseeded, grated cucumber into Greek yogurt with garlic and chopped mint. Fold through crumbled feta and olive oil.

*

Original recipe p72

Original recipe p64

CHEESE & BACON SALAD *Mix GOAT’S a handful of raspberries with rocket

PASSION FRUIT

*

leaves, goat’s cheese and crispy fried streaky bacon. Whisk together 1 part cider vinegar and 3 parts extra-virgin olive oil, season and toss with the salad.

TROPICAL PAVLOVA Stir passion fruit pulp through whipped cream and spoon onto a ready-made pavlova base. Arrange sliced mango and more pulp on top. Serve immediately. PASSION FRUIT MARGARITA Mix sieved passion fruit pulp with an equal quantity of freshly squeezed lime juice and double the amount of tequila. Shake over ice, then serve in a salt-rimmed martini glass.

SPRING ONIONS

RASPBERRIES

*

*

SPEEDY COMPOTE *Simmer raspberries with a little sugar and a squeeze of lemon juice for about 2 mins or until the berries break down. Serve warm with pancakes or waffles.

SLAW *Mix BUTTERMILK shredded sweetheart cabbage, spring onions and carrot in a bowl. Whisk buttermilk with some wholegrain mustard and maple syrup to make a dressing. Mix into the veg. CHEESE & ONION TOASTIES Butter 2 slices of bread on both sides. Top 1 slice with grated cheese (Cheddar, Lancashire or Red Leicester) and sliced spring onion, then sandwich with the second slice. Fry on a medium heat for 1-2 mins each side until golden.

For more leftovers recipes, visit tesco.com/realfood

81


BREAKFAST MADE EASY Enjoy 50p off See front of magazine for your coupon

For more breakfast ideas using Princes fruit range,

visit princes.co.uk


GET ORGANISED

The good habit guide Surrounded by chaos? These tips will have you sor ted into slick routines and enjoying calm and order in no time

B

eing organised and getting into good habits will save you time, make you feel calmer and avoid the need for big clear-outs. Vicky Silverthorn, a professional organiser and author of Start With Your Sock Drawer (Sphere), gave us her brilliant tips.

SHOPPING & COOKING Don’t expect the kids to remember to tell you they’ve used up the ketchup. Instead, stick a whiteboard to the fridge and ask everyone to update it as soon as something’s run out. Before you go shopping, simply snap a picture of it on your phone. 83


E ó »« ¸ Ô ã É when it comes to online shopping – automatically reordering the same things is a recipe for a baked-bean mountain in your cupboard. Spend a minute going through ÷Éè D÷ & óÉè «ã Û »«Ûã  selecting the items you need. Sort sachets, packets and spices into plastic baskets to keep them tidy, so you can easily pick out what you want or identify what you need to buy. > ãÛ ¢ «ã 㨠Ûã« ¸÷ patches on resealable bags of Ô Ûã «  ÛÉ É É ã work forever. Decant these foods into jars to keep them fresh and avoid escaped grains. Alternatively, pop a few storage clips in the cupboard and seal the bags with those. As you unpack shopping, put the newest items at the back of the cupboard or fridge so ÷Éè èÛ ã¨ É» ã¨«Â£Û Ûã èã Á ¸  ö Ôã«É ¢É Ô É è ã¨ ã £É Û É quickly: store fresh fruit and vegetables on the shelf in your ¢ « £ 㨠ã Û ã ÷ » ó » ÛÉ ÷Éè notice them. Condiments can be put further down.

HELP KIDS HELP THEMSELVES If there are things your want the kids to do, make sure it’s easy for them. Put their cereal, bowl, spoon and tumbler, along with anything else you want them to have access to, in a low cupboard.

84

LEAVING THE HOUSE /¢ ÷Éè »ô ÷Û Ûô Ôԫ£ ¨  £Û empty the contents of one into a shoebox, then transfer the bits you  ãÉ ã¨ £ ÷Éè Éèã ãÉ èÛ It puts an end to mess, stops you losing things and gets rid of rubbish.

precious minutes searching for things before the school run. You can even pop a note by their peg on days they need to take extras, such as a PE kit.

Keep essentials such as painkillers, Ô» Ûã Û ã«ÛÛè Û »«ÔÛã« ¸ Â «» » Â so on in a clear zip-up pouch in your bag so you can easily check you have everything you need.

Put a brush, comb, gel, hairspray, hairbands and anything you need to É ã¨ ¸« Û ¨ « «Â ôÛ㠫£ £ and hang that on the pegs. Add an instant shoe shiner and clothes brush and you have all you need to ensure they leave the house looking smart.

For a smoother morning routine, ã Û ¨ÉÉ» ÷ » è ¨ Ô a row of pegs where each child can hang their coat and school bag and Ôèã 㨠« Û¨É Û Â ã¨ /ã Û ÂÉã 㨠㠫 Âã ãÉ ô¨ ã 㨠÷ ¨ ó ãÉ É ã Û ¨ÉÉ»  «ã Á ÂÛ ÷Éè ôÉ ã ÛÔ Â

Designate a drawer or tray for your keys and change, then get into the habit of putting them there when you £ ã «Â D ¸ Ûè «ã Û Éèã É¢ Û«£¨ã É¢ 㨠㨠ÉÉ ã¨É裨 ÛÉ ÷Éè É ã ã ÁÔã thieves.) No lost keys, no time wasted.


GET ORGANISED

AROUND THE HOME Make sure everything has a place «¢ ÷Éè ¨ ó Ô«» É¢ Ûãè 㨠ã constantly seems to sit on your kitchen table, it probably means it ¨ Û ÂÉô¨ ãÉ »«ó /¢ ÷Éè É ã know what to do with something, ask yourself, ‘If I moved house ãÉÁÉ Éô ôÉè» / ¸ Ô ã¨«Û /¢ 㨠answer is no, then get rid of it now. Paperwork left out on the side to remind you to do something with it is a prime culprit for messy Ûè ¢ Û /Âó Ûã «Â Â «Â ã ÷ one pile, one place, no excuses! Never leave a room emptyhanded, look around to see what needs taking elsewhere – washing,

shopping or discarded toys, for example. It can make a huge «  ãÉ ã¨ £  » ã« «Â ÛÛ of your home. To keep on top of toys and get the children to clear up after themselves, keep the job simple. wÉè É ã  Á ÛÛ É¢ » »Û  categories, just storage trays, lidded boxes or baskets that can be out during the day and easily packed and put away in the evening. Label the chargers and leads whenever you buy new electricals. c¨ ã ô ÷ ÷Éè ôÉ ã ô Ûã ã«Á looking for the right cable for the correct item at a later date.

WORDS ALISON PALMER PHOTOGRAPHY TOM REGESTER PROP STYLING REBECCA NEE

GETTING READY Keeping your daily makeup in one easily accessible place and your £É«Â£ Éèã Á ¸ èÔ «Â another will mean less rummaging each morning. As you hang clothes in your wardrobe, put short sleeve with short sleeve, long sleeve with long sleeve, skirts with skirts, ÛÉ ÷Éè  ۫»÷  things. Using slim-line hangers will give you more room and better visibility. , £ ãÉÁÉ Éô Û Éèã ã É ¨Éɸ «Â your room – getting dressed will be simple and choice-free. Pack summer things away in winter and vice versa. Items you only wear on ¨É»« ÷  £É «ÂãÉ ¨É»« ÷ Éö É even your suitcase – making them easy ãÉ Â ô¨  ÷Éè ÉÁ ãÉ Ô ¸ c¨

less you have in your wardrobe, the easier it is to keep organised. Store T-shirts and jumpers that live in drawers vertically (as above) rather than piling horizontally – think of it as »«Â£ ÷Éè »Éã¨ Û ô ÷ c¨ ã ô ÷ ÷Éè can see everything in there at a glance. Line drawers with a piece of velvet fabric secured with adhesive and lay your

¶ ô »» ÷ Éèã É «ã /ã ôÉ ã Û»« Éè  £ ã ã £»  ÷Éè »» » ãÉ pick out what you want with ease. Use wicker baskets to categorise things «Â 㨠㨠ÉÉÁ wÉè Á«£¨ã »» É ô«ã¨ things you use straight after a shower (such as deodorant and body cream), another with daily skincare, one with haircare, and one with special products such as face masks and exfoliators. 85


Text OREO2, your full name & postcode to 60110 by 27.02.18 texts charged at your standard rate

In partnership with


GET ORGANISED

You’re 33 p er cent more likely to a chieve a task if it’s on a to-do list. Plus, crossing things of f is so satisf ying! Here’s how to make even more useful lists

The notes section on your phone might be an excellent place to keep lists, but physically ÉÛ۫£ É ã Û¸Û «Â ÂÉã Éɸ ô«ã¨ Ô Â «Û one of life’s little joys, and you can actually see that you’re achieving something. Pick a notebook with a cover and pages that inspire you to use it (see in store for some gorgeous new ranges) and keep it with your keys at home so it’s to hand when you’re going out or coming in.

WORDS ALISON PALMER ILLUSTRATIONS LIZ HONOUR

If items on your to-do list can be done by ÛÉÁ É »Û £«ó 㨠Á « Âã É»Éè to use to cross through a completed task. It might even add an element of competition to speed up the chores! For a busy family, a digital to-do list could ÁÉ ã«ó Û ó ÷É  ÛÛ «ã wherever and whenever they want. The free Picniic app is a great family organiser because everyone can add to lists and delete completed tasks via their phone or tablet. A great way to share the load.

One massive list can be overwhelming. Instead make several. A daily list (buy milk, post birthday card) and a weekly list (write thank-you note, tidy kitchen drawer) work well. Transfer things from the weekly to the daily list if and when necessary. Also create a »«¢ »«Ûã ãÉ «Â »è ã¨«Â£Û Ûè ¨ Û Ô ÷«Â£ É ã¨ credit card within six months, or saving up for a dream holiday – goals you can work towards – that you look at regularly to remind yourself.

You might hope you can achieve 10 tasks a day but if something goes wrong with task ÂèÁ ¢Éè ô¨« ¨ Á ÂÛ ÷Éè  ã «ۨ 㨠Ûã ÷Éè Éè» ¢ » ã /ÂÛã try the ‘3+2 method’: tackle three big things and two small things each day. It’s good for ÁÉ » ãÉ £ ã ÛÉÁ 㨫£ ÛÁ »» ÉÛÛ É the list quickly – and if you don’t get to it, a small item is easier to transfer to the top of tomorrow’s to-do list.

Allocate a time slot to each task – it’ll help you plan your day and work out if you’re being over-ambitious. Also add detail. If you need to call an electrician, include their ÂèÁ ÛÉ ÷Éè ó ÂÉ / Éè» Â ã  «ã excuse for not doing it. And don’t just write Ô «Âã »«ó«Â£ ÉÉÁ ÛÔ « K DÉ ÷ Û »«Ûã ô «ã Yè Éô ôÉÉ ôÉ ¸ »» ¨É» Û On Tuesday: ‘Emulsion ceiling, undercoat woodwork’. It’ll feel more manageable and help you plot your way through the task without missing anything.

If you don’t get everything done – hey, tomorrow’s another day! But if you’re constantly transferring one item to the next day’s list, ask yourself why. Are you not calling Auntie Sue because you don’t want to speak to her? If that’s the case, your to-do »«Ûã Û¨Éè» hÛ ö èÛ ãÉ £ ã É ã¨ phone after 10 minutes’. Once you’ve got a plan, carrying out the task is a breeze. Write «ã Éô £ ã «ã É ÉÛÛ «ã É


Train yourself to sleep well A whopping 80 per cent of us suffer from a lack of sleep, but there are steps you can take to ensure that you get your ZZZs… re you getting the recommended eight hours of sleep a night? The Sleep Council’s Great British Bedtime Report revealed three-quarters of us sleep fewer than seven hours a night, while 12 per cent of us É»÷ Á  £ ó ¨Éè Û The World Health Organization now labels sleep deprivation as a global health epidemic, with »É£ ã Á ãÛ »«¸ »÷ ãÉ » to weight gain, increased colds  « ã Û ]É ô¨ ã  ô do to get in the eight-hour club?

A

(thesleepschool.org). ‘The problem is that it’s easy to remain “switched on” as work, TV, social media and internet browsing all keep your brain awake.’ To combat this, build these easy steps into your bedtime routine.

Prepare yourself for sleep Your body and your mind need to » ö ãÉ »»Éô ÷Éè ãÉ ÉÔ É So while our busy-ness culture may be exhausting us, it’s also stopping us from falling asleep. Experts suggest setting an alarm about 40 minutes before bed, so time can be devoted to winding down.

Listen to wind down What’s keeping you up? Your bedroom might be a haven of peace and tranquillity, and perhaps you heed the advice to keep technology out and maintain total darkness (any light can trick your body into thinking it’s time to wake up). You might even have realised a cool temperature can help you sleep (16-18ȇC is optimum). But even if your room is the perfect place, your body  Á«Â ôÉ 㠶èÛã Ûô«ã ¨ É «¢ you’ve been rushing around or bombarding it with visuals before getting into bed. ‘The distinction between daytime and evening activity levels becomes blurred, often at the cost of sleep,’ says Dr Guy Meadows, a director at c¨ ]» Ô ] ¨ÉÉ» ô¨« ¨ É Û insomnia therapy courses online 88

‘Remember how you loved a bedtime story when you were young?’ says Alex Tew, co-founder of Calm. ‘It was relaxing. As a child, you have less on your mind and sleep comes easily. Our Sleep Stories aim to take you to a simpler mental state and help your brain prepare for deep rest, as it did when you were young.’ We know we said to keep tech out of the bedroom, but the relaxation app calm.com teaches meditation and includes Sleep Stories narrated by mindfulness experts and celebs. If apps aren’t your thing, play calming music.

Relax your body Start with progressive muscle relaxation, which involves consciously relaxing every muscle

in your body in turn. It’s easiest if you clench each muscle group Ûã ]ã ã ã ÷Éè ãÉ Û Ô É£ ÛÛ to your feet and calves, your thighs and buttocks, stomach, hands, arms, shoulders and your face and jaw. Deep-breathing ö «Û Û ¨ »Ô ÷Éè É ÷ ÉÔ ãÉÉ The ‘four-seven-eight’ technique has been described as a natural tranquilliser. First exhale through your mouth making a ‘whoosh’ sound. Then close your mouth and inhale through the nose for a count of four. Hold your breath for a count of seven, then exhale through the mouth (making the ‘whoosh’ sound) for a count of eight. Repeat three times.

Welcome your worries A busy mind plagued with health ÉÂ ÂÛ Â Â « » Âö« ã« Û Â work woes is one of the biggest things stopping us from sleeping, especially when we wake up in the night. A survey of over 5,000 adults by Swinton and The Sleep School found that an average adult with worries lies awake at night seven times a month, losing over an hour’s sleep each time. The new advice? Don’t try to block out your stress. ‘If you try to avoid worrying thoughts, they tend to come back stronger,’ says sleep expert Dr Guy Meadows. ‘By welcoming your thoughts, you’re changing the way you relate to them. Your brain relearns that the thoughts aren’t


WELLBEING

scary and you have no need to be on red alert.’ This means your £¨ã É «£¨ã ö É Û 㠣 ã switched on. After welcoming your thoughts, the key is to learn how to let them go. ‘Mindfulness is a tool that allows you to notice your worries, then release them,’ continues Dr Meadows. ‘Practise by focusing your attention on your breath. If your mind wanders into a thought, consciously turn your attention back to your 㨠] « Âã« Û ¨¨ Û shown that regular daily practice can actually reduce the size of your amygdala, the part of your brain responsible for worry.’

Still can’t sleep? It might sound crazy, but many experts say sometimes less is more when it comes to being in bed. ‘Tossing and turning leads you to associate your bed with being frustrated,’ says Dr Craig Hudson. ‘Instead, associate wakefulness with a chair that you place by your bed. If you’re awake for more than 15 minutes, get up and sit in the chair.’ Do something relaxing while you’re there, like read - just don’t fall asleep, warns Dr Hudson. ‘When you feel sleepy, get back into bed. This will reinforce to your brain that when you’re in bed, you’re ready for sleep.

TURN OVER TO DISCOVER YOUR PERFECT BEDDING… 89


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CHOOSING THE RIGHT BEDDING A good night’s sleep makes all the «  ãÉ Éè ô »» «Â£ Â Û » ã«Â£ 㨠ԫ»»Éô  èó ã ãÉ Ûè«ã ÷Éè «Û ã¨ Ûã Ô» ãÉ Ûã ã

Soft, medium or firm pillows? If you sleep curled on your side, your neck will need the support of Á Ô«»»Éô ô¨«» ¸ Û» Ô Û ô«»»  ÛÉÁ 㨫£ ÁÉ £«ó«Â£ Ûè ¨ Û Á «èÁ Á Ô«»»Éô ]ãÉÁ ¨ Û» Ô Û Û¨Éè» ÉÔã ¢É ÛÉ¢ã Ô«»»Éô

Which filling? c¨ c Û É Â£ É¢ è ¸ ¢ 㨠«Â£ è÷Û Â Û «Â 㨠ÉããÉ Éó Û ¢É öã ÉÁ¢É ã &É ã¨ÉÛ ô«ã¨ »» £« Û Âã« »» £÷ «Â£ Á É¢ Û÷Â㨠㫠»»«Â£Û É Û ô Á㨠ô«ã¨ ÂÉ ɢ 㨠۫ ãÛ

WORDS KIM JONES PHOTOGRAPHY cKD Y ' ]c Y c ] K ,KD

KK< PROP STYLING Y

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Choosing a duvet

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Duck feathers are popular as they keep the cold out, keep the heat in  »»Éô Û¸«Â ãÉ ã¨ 'ÉÉÛ ¢ 㨠 Éô «Û »«£¨ã èã Ûã«»» ô Á ]÷Â㨠㫠èó ãÛ ¶èÛã Û ô Á  »» c Û É èó ãÛ Á ¨«Â ô Û¨ »

What about togs? c¨ ¨«£¨ 㨠ãÉ£ 㨠ô Á 㨠èó ã ãÉ£ «Û »«£¨ãô «£¨ã  ¢ ¢É ÛèÁÁ ô¨«» ãÉ£ «Û £ ã ¢É ÛÔ «Â£ É èãèÁ ãÉ£ «Û Ûã ¢É ô«Âã /¢ ÷Éè ô Âã ãÉã » ö« «»«ã÷ ã ÷  »» Û ÛÉ èó ã ãÉ£  ãÉ£ 㨠ã  èÛ Û Ô ã »÷ É Éè » èÔ «Â ۫£» Éó ãÉ £«ó ÛèÔ ÛÂè£ ãÉ£

What’s a mattress topper? /ã Û Â öã » ÷ É¢ ÉÁ¢É ã Â Ô Éã ã«É ãÉ Á ãã ÛÛ ¶èÛã ãã ¨ ¢É Á ¸«Â£ èÔ ÷Éè

Soft Touch 13.5 tog duvet, from £10. Anti Allergy 10.5 tog duvet, from £13. Cotton covered 10.5 tog duvet, from £22. Further selected ranges are available online in single, double, king and superking sizes and 4.5, 10.5, 13.5 and all-seasons tog.

Find the full range in store or buy online, visit tesco.com/direct


Any

3 for 2

Nytol Herbal Tablets and Nytol Herbal Simply Sleep One-A-Night tablets contain Valerian root extract. These are traditional herbal medicinal products for use in the temporary relief of sleep disturbances exclusively based upon long-standing use as a traditional remedy. $OZD\V UHDG WKH OHDĂ HW 1\WRO $QWL 6QRULQJ 7KURDW 6SUD\ LV D QRQ PHGLFLQH IRU RIIHU VXEMHFW WR DYDLODELOLW\ IRU 8.


FOR YOUR VALENTINE

Date night in Dim the lights, burn some candles and tempt your Valentine with a night of pamp ering…

Once the candle has burnt out, pop a tealight into the ceramic holder.

For a more intense exfoliation, apply this scrub directly onto dry skin.

Keep jewellery safe on this cute trinket dish while you’re in the bath.

Gold Love candle, £4; Calcot Manor Sweet Fig & Chamomile Creamy Shower Wash, £4; Calcot Manor Patchouli & Vitamin C Dry Oil Body Spray, £5; Calcot Manor Sweet Fig & Chamomile Luxurious Bath Essence, £5; Calcot Manor Sweet Almond Gentle Sea Salt Scrub, £8; Gold Love trinket dish, £3


BEAUTIFUL FLOWERS

Pick of the With Valentine’s Day and Mother’s Day just around the corner, check out these gorgeous bouquets in store and online this month

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2

LUXE BLOOMS 1 Vision of Love A classic mix of finest* Oriental lilies with Freedom roses, £60, vase not included. Available in store from 13 February.

2 finest* Rose & Orchid Premium finest* roses, with cymbidium orchids, and a new variety of double lisianthus, £40, vase included. Available from Tesco direct from 4 February.

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FLORAL STYLIST FIONA YOUNG PHOTOGRAPHY TOM REGESTER PROP STYLING AGATHE GITS Valentine’s Day selected range will be available from 26 January, 2018. Full online range from 4 February, 2018. Mother’s Day selected range from 15 February, 2018. Full online range from 25 February, 2018

SCENT WITH LOVE 1 Rose & Greenbell

3 finest* Dozen Naomi

An amazing mix of Premium Red roses and thalaspi foliage for a florist feel. £30, vase not included.

finest* Naomi roses, with thalaspi foliage for that light and pretty look. £50, vase included. Available from

Available in store from 13 February.

Tesco direct from 4 February.

2 finest* Rose & Lily Timeless Classic

4 Loving You

Oriental lilies teamed with white avalanche, Red Naomi roses and beautiful scented eucalyptus foliage. £20, vase not included.

Big, impressive, chrysanth-based bouquet contains red carnations, antirrhinums and gypsophelia. £10, vase not included. Available in store from 12 February.

Available in store from 11 February.

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LOOKING AFTER YOUR FLOWERS • Remove flowers from the packaging and remove lower leaves. Re-cut stems at a 45-degree angle – this creates a larger surface area for the flowers to drink. • Check that the water is fresh. • Never leave flowers in direct sunlight or in draughts. • Keep blooms away from ripening fruit, as it gives off a gas called ethylene and will cause your flowers to lose their longevity. • Snip off lily stamens so they do not stain furniture or clothing.

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BEAUTIFUL FLOWERS

FOR YOUR MUM 5 Mum’s Seasonal Vase A beautiful mix of spring freesia and hyacinths. £15, vase included. Available in store from 8 March.

6 Thank You Mum Bouquet with gerbera, Oriental lilies, roses, alstromeria and chrysanthemums. £35, vase included (not the one shown).

5

Available online from Tesco direct.

7 Hyacinth Abundance Seasonal hyacinth. £25, vase included. Available online from Tesco direct.

8 finest* Rose & Lisianthus Display of finest* roses and double lisianthus. £20, vase not included. Available in store from

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9 March.

9 Mother’s Day Rose & Freesia Freesias and roses in a pretty zinc jug. £30, vase included. Available online from Tesco direct.

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Find these products in store or buy online, visit tesco.com/direct

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MOTHER’S DAY GIFTS

With love… Spending time with your mum is what counts most, but present her with any of these little extras and you’ll really make her day Sparkle notebook, £3 You’re Fabulous travel mug, £4 Heart of gold mug, £4

Beauty favourites Spoil your mum with these lush pampering products The ultra-soft creamy texture makes this blusher a pleasure to apply. Rimmel Lasting Finish Mono Blush in Pink Rose, £4.

PHOTOGRAPHY ANDREW BOYD PROP STYLING CLAIRE MORGAN

F&F oversized floral pink scarf, £8 F&F scatter butterfly snood in cream, £8 F&F scatter butterfly scarf in cream, £8

Max Factor Facefinity All Day a Prime, £11, is a dream to apply and helps keep makeup in place and looking perfect for longer.

Max Factor Masterpiece Mascara in 001 Rich Black, £10, is a timeless classic Mum will love. The high-tech brush gives superb definition.

What’s better on Mother’s Day than a hot bath and lots of new bath products to try? We love Baylis & Harding La Maison Lavender Hat Box, £18.75.

Find all these products in store, or buy online at tesco.com/direct

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*

T he a stonishing stor y of Sophie’s BIG knickers They don’t get out much these days. Not since Sophie switched to drinking a2 Milk™. The bloated tummy seemed to just disappear.

Turns out it didn’t like the A1 protein in most regular cows’ milk. So now she can wear underwear that flatters rather than flattens. And have a cuppa without feeling a bit, well…pants. Sophie shared her story at a2milk.co.uk/ Sophie Why not try it yourself?

*In a poll of 155 Netmums members, 85% would recommend a2 Milk™ to a friend. a2 Milk™ is not suitable for cows’ milk protein allergy. If you have been medically diagnosed with any milk intolerance, seek advice from your doctor before use. Customer’s name has been changed to protect her modesty.


TRIED AND TESTED

Cream of the crop Body creams promise to leave skin silk y and moisturised. Our testers choose the smoothest operator

DOVE DERMASPA GOODNESS3 BODY CREAM, £6 Fran This had a refreshing feel and my skin felt smoother straight away – and stayed smooth throughout the day. Lisa Quite a thick cream, which left my skin with a slight shine but not feeling very moisturised. Antonia This was softening and quick drying, but not thick enough to really moisturise my dry skin. AVEENO DAILY MOISTURISING BODY YOGURT, £6.50 Fran This light and luxurious cream gave my skin a slight sheen, which I liked. My skin still felt soft the next day. Lisa I found this very light and easy to use but, while my skin felt quite moisturised, it didn’t look smooth.

TO P

Antonia Although this was softening, my skin didn’t stay feeling moisturised for very long. SCOSMETICS NOURISHING BODY CREAM WITH OLIVE OIL, £2.10 Fran I liked the thick texture and cooling effect, but the moisturising benefit wasn’t as long-lasting as some.

TO P

Lisa My favourite: easily absorbed, gorgeous smelling and my skin felt soft and velvety, even after 24 hours. Antonia Thick, but absorbed surprisingly well and felt refreshing. Kept my very dry skin moisturised all day.

PHOTOGRAPHY PIXELEYES

OUR PANEL ASTRAL ORIGINAL FACE & BODY MOISTURISER, £3.50 Fran A very rich cream and extremely moisturising, but too shiny for me and I found the scent old-fashioned. Lisa My skin felt immediately soft and silky, and this cream had a long-lasting moisturising effect. Antonia This didn’t soak in very well, but my skin felt soft for a long time, even on my chapped hands!

Fran Yates, 59, from Norfolk, has normal skin with some dry patches.

Lisa Hewitt, 49, from Essex, has normal skin that’s dry in the winter.

Antonia Jade, 23, from London, says that she has very dry skin.

Find these products in store, or buy online at tesco.com

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a…

G

oing to the gym and ¸ ԫ£ ã ¨ Û »ô ÷Û been part of my life, but as a working mum with a teenage daughter I was looking ¢É ÛÉÁ 㨫£ / Éè» ã «Â ã home. A little research showed me that resistance bands are not only cheap, but portable (perfect for working out on holiday – well, I can dream!). It’s great to work out using just your body weight if you can’t make it to the gym, but with bands you get an extra bit of resistance. Get my workout in while my daughter’s doing her homework? Yes, please!

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PHOTOGRAPHY TERRY BENSON HAIR AND MAKEUP OLIVIA FERRER

u ne ed is All yo

This month, rea der Marsha Ja ckson, 41, learns how to work out with a new pie ce of kit. Will she b e gla d she joine d the band?


FITNESS

Marsha’s resistance band diary WEEK 1 Feeling a bit apprehensive, I go to see my coach, Ian, who’s going to show me what to do. He’s very reassuring and tells me that to get an all-over workout I just need a ÚâçÖ ö ÈÈÖ·ÁÈ ÈÈÖ Á resistance band. I feel quite Á ÖòÈçÚ â ÖÚâ óÈçº â§ Á snap back and hurt me? But following Ian’s lead I soon feel more comfortable using it. He shows me 10 exercises: some standing, some on a ball and some jumping. We attach the band to a doorknob with the door closed, link it around my waist, then I jump forward in a squat µçÀÓ ªâ Ú õ§ çÚâªÁ¢ Á §ÈçÖ º â Ö .ò Áªâ ºö had a workout.

WEEK 2 Last week I managed the whole routine three times. This week, as I watch Ian’s video and familiarise myself with the techniques, I get quicker and better at using the Á ÓÖÈÓ Öºö Á Àö ÀçÚ º Ú § I need quite a lot of

space to complete the workout as it includes stretching quite a way from the door (and I have to warn others not to open the door I’m çÚªÁ¢ çÁ⪺ . Ú ö ÚÈ b§ ÖÈçâªÁ ªÚ fairly strenuous but I really enjoy feeling my heart rate increase.

WEEK 3 This week is busy, but I manage âÈ â ªÁ óÈÖ·Èçâ ó§ Á . ¢ â home or even before work in the morning. The whole routine takes me about 45 minutes now but even 20 minutes of a full-body workout does me a lot of good. I’m even looking into buying a stronger band.

WEEK 4 My daughter is so interested that she joins in too. We both jump around a ºÈâ ªâ Ú ¢ÈÈ µÈ we don’t have anyone living below çÚ . ÁÈ ºÈÁ¢ Ö Á the video while exercising and I can tell that I’m getting better at all the exercises. Overall I feel stronger and more toned.

The kit

IAN’S N’S TOP TIP TIPS Ian Male is a coach at Greenwich c «Â«Â£ ô¨« ¨ É Û É»«Â training programmes encompassing workouts, nutrition and mindset coaching. See greenwichtraining.com

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Bands are colour-coded. Yellow is the most common colour for light resistance. Black, blue, and purple for heavier resistance. Avoid tensing neck muscles when working out; keep your shoulders back, chest out… relax! The tighter the band, the more you work out, so pull it tighter for a tougher workout. Not enough time for a full workout? Focus on exercises that use lots of big muscle groups at once: a squat to press works the legs, core, shoulders and arms. Bands are totally portable, so add them to your suitcase when you’re away from home! V»  㨠Ûã ¢ ô ô ¸Û É¢ training, but try to think longã Á /¢ ÷Éè    ã«ó«ã÷ » ó » ã¨ ã Û«»÷ ãÛ «ÂãÉ ÷Éè »«¢ exercise won’t feel like a chore!

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MARSHA’S VERDICT

Marsha wears: Dark coral top, £8 602-3752; black, grey & white tropical print leggings, £14

I love burning rubber! Á Ú Ö ÈÖ º Úö âÈ çÚ Áöó§ Ö Á Ó Ö¡ â ¡ÈÖ ¡çºº óÈÖ·Èçâ ÈÖ çÖÚâ È¡ õ Ö ªÚ Cö ÖÀÚ º ¢Ú Á ó ªÚâ ºº ºÈÈ· ÀÈÖ âÈÁ

602-2926 (each available in sizes XS-XL)

Resistance band set, £6.50 available in selected stores

Water bottle, £3 available in selected stores

Do YOU want to try a new workout? Just send an email to tesco.mag@cedarcom.co.uk

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COMMUNITY

Down to you The Bags of Help scheme, funded through sales of carrier bags, has helped over 10,000 community projects helps administer the scheme and encourage local groups and charities to apply for funding. You can nominate projects you’d like to see receive cash too, then vote in-store with your blue token given at the checkout for the local project you’d like to see receive the top funding. Â÷ Ô É¶ ã ã¨ ã «Â£Û Â ã to their community can apply – these might range from improving community buildings and outdoor spaces to buying new equipment, training coaches or volunteers, and hosting community events. At the end of the two-month vote, all three projects are awarded grants of between £1K and £4K. For more info, visit tesco.com/bagsofhelp.

The magical library A retired double-decker bus has been transformed into a library for children at Robert Kett Primary School in Norfolk, thanks to Bags of , »Ô ¢è «Â£ V ÂãÛ Â Ûã Û ã ãÉ ôÉ ¸ renovating the bus – painting murals, stocking shelves with books and making beanbags to sit on. ‘It really comes into its own at playtime,’ says Karen Hurst, School Business Manager. ‘Not all children want to run around, so it’s a real community spot for the kids.’ The second part of the project has seen a wooden throne and mushroom seating installed on the school » ãÉ ¢É Á VÉ ã Û É Â c¨ ¨«»  read to each other and invent stories, which is beautiful,’ says Karen. ‘The bus has helped the children with their learning and social development and we wouldn’t have been able to do it without Tesco.’

DESIGN APPEAL If you love designer Lulu Guinness, you’ll want to get your hands on one of her gorgeous reuseable bags in store* – a snip at £5 each. Look out for lots more fun reuseable bags in store now**.

Did you know… If your Bag for Life is broken or damaged, you can replace it for free – just bring it to your local store. 102

ILLUSTRATION RICHARD WILSMORE *The black design is only available in Extra and Superstores. **Not part of the Bags of Help scheme

S

ince the introduction of the carrier bag charge in England in 2015, Tesco has cut the sale of single-use bags by an amazing 1.5 billion. However, 700 million were still sold annually – more to do! So last year, Tesco made the bold step to remove single-use bags completely and introduce the new ‘Bag for Life’, made from 94 per cent recycled plastic. Since 2015, the sales of the 5p carrier bag, and now the 10p Bag for Life, have funded 10,000 community projects in England, Scotland and Wales through Tesco’s ‘Bags of Help’ scheme. This programme partners with Groundwork, a community-based environmental charity, which


MONEY

What’s your

SPENDINGSTYLE? D o es ever y p enny count or is there always too much month lef t at the end of the money ? Tr y this fun char t to f ind out…

START HERE Do you ever go up to your overdraft limit? RD IT CA CRED Sometimes

No

Yes 000

Do you know what your pension’s worth and are you happy with it?

Do you regularly put money away into a savings account?

Yes

No

Sometimes Yes

No

000

000

Do you have a credit card that you rely on to get you through leaner times?

Yes

No

Yes

No

If you’ve got a mortgage, do you know when it ends and what rate you’re paying?

No

Yes

WORDS SARAH JAGGER ILLUSTRATION RICHARD WILSMORE

You want a new phone but are still in a contract on your current mobile. Do you splash out on a new one anyway?

000

If you’ve had a tough year financially, would you still have a holiday away?

No

Do you let insurances renew automatically rather than shopping around for a cheaper deal?

No

Sometimes

Do you budget and plan for your weekly food shopping?

Sometimes

Yes

You’re invited to a good friend’s wedding. Is this an excuse for a new outfit?

No

Yes

No

Yes

Do you frequently eat out or order takeaways?

No

Yes

Super saver

Well balanced

Hey, big spender!

We like your style! Make sure those leftover pennies are put to good use, building up savings and paying into a pension for your future. Don’t feel bad about treating yourself occasionally too. You’ve earned it!

You’ve generally got the balance right. If you find yourself dipping into the red occasionally, look for a bank account that offers small overdrafts interest-free and switch to a low or 0% interest credit card.

Stop! You’re spending more than you can afford! Keep a notebook with you and write down everything you buy. You’ll soon spot unnecessary purchases – cut them out to get back in the black. Remember the mantra: if you can’t afford it (or don’t need it), don’t buy it.

103


PRIZE DRAW

WIN

a romantic holiday to the Caribbean

Explore one of Antigua’s most famous be ach fronts

among Secluded little pools nestle gardens al pic tro ate priv the extensive

What beats roses and chocolates? To celebrate Valentine’s Day, we’ve teamed up with Sandals Resorts to offer loved-up readers the chance to win the ultimate romantic seven-night holiday to Antigua. This amazing prize for two includes return flights from London Gatwick, resort transfers and accommodation in a deluxe king-bedded room at Sandals Grande Antigua, consistently voted ‘the world’s most romantic resort’. It’s a ‘Luxury Included®’ resort, which means all-inclusive five-star global gourmet food, and unlimited premium spirits and wines. Feast on unlimited fine dining at any of the 11 world-class restaurants, from fiery Caribbean dishes to dramatic stir-fries and hearty Italian cuisine, and enjoy your favourite tipple at any of the six bars, including two of Sandals’ signature swim-up pool bars. The

winner and their loved one can also enjoy complimentary land and water-based sports, such as paddle boarding, sailing and snorkelling. Sandals Grande Antigua sits on Dickenson Bay, considered to be one of the best of Antigua’s beaches. The resort features two villages: the Caribbean Grove is an authentic tropical oasis combining luxury with an exotic and tranquil Caribbean atmosphere, while the chic European-inspired Mediterranean Village offers all the romance of a continental hideaway. Sandals Resorts offers two people in love the most romantic holiday in any of its 16 stunning beach front settings across the Caribbean. The resorts also feature inclusions such as signature ‘Love Nest’ suites, Personal Butlers, tranquil spas and aqua centres, plus wifi that reaches all the way to the beach. To find out more, go to sandals.co.uk.

FOR YOUR CHANCE TO WIN, VISIT tes.co/sandalsantigua by 11.55pm on 7 March 2018. The prize draw is open to UK residents aged 18+. Normal exclusions apply. The closing date is 11:55pm on 7 March 2018. Only one entry per household. There will be one randomly drawn winner. Prize is for two adults (18+) staying seven nights at Sandals Grande Antigua, Caribbean, on a Luxury Included® (all-inclusive) basis, sharing a Deluxe room with a king-sized bed. ‘Love Nest’ suite  V «ó ã èã» ÂÉã «Â »è V «û «Â »è Û ÉÂÉÁ÷ ãè  «£¨ãÛ ¢ ÉÁ >É É ãÉ Âã«£è /Âã  ã«É » « ÔÉ ã ã ö Û É ԫ É¢ ¨É» ££ £ Ô Ô ÛÉ èÔ ãÉ ¸£  ãè  « ÔÉ ã to hotel transfers. Prize must be taken by 1 March 2019, excluding 30 March 2018-3 April 2018, 1 July 2018-31 August 2018, 1-31 December 2018 and US bank holiday weekends subject to availability. Promoter: Tesco Stores Limited, Tesco House, Shire Park, Kestrel Way, Welwyn Garden City, AL7 1GA. Please read the full terms and conditions online at tes.co/sandalsantigua before entering.

104


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GO AHEAD

It’s

to...

A little bit of what you fancy in Februar y will make you smile

…buy an Easter egg and

eat some straight away. It’s always wise to carry out a ‘tried-andtested’ before selecting edible gifts, surely?

…include ‘EAT

planning your summer hols and wardrobe.

…start

BREAKFAST’

Then spend your Clubcard points on some new clobber.

…spend Valentine’s Day in with the family. It’s still a great excuse to indulge

L

on your morning to-do list. Tick!

E IS… V O

in a ridiculously

chocolatey pud.

just for you. After Shrove Tuesday.

106

…keep your scarf on all day. It’s a fashion statement. (You might want to take your hat É ô¨  ÷Éè indoors, though…)

ILLUSTRATIONS RICHARD WILSMORE

…whisk up a batch of pancakes


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Tesco magazine - February 2018  
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