Tesco Magazine - February 2019

FREE

F E B RUA RY 201 9

Get together!

• Valentine’s feast for a crowd • Jamie’s healthier takeaways • £4 family dinners

40 FAB NEW

RECIPES

MAKE IT Tiramisu pancakes

Love to share HAPPIER COMMUNITIES • MUST-TRY PUDDINGS • HALF-TERM FUN

Red Riding Hood outfit £12, The Cat in the Hat outfit £14, Willy Wonka outfit £15, Alice in Wonderland outfit £14.

Available in selected Extras & Superstores. Subject to availability.

TESCO MAGAZINE THIS MONTH’S BRANDS INCLUDE:

See in-store magazine for coupons.

Text to Win Text RISTORANTE2 your full name & postcode to 60110 Entries may only be submitted via text.

Texts charged at your standard rate.

No purchase necessary

Closes 11:59pm 06.03.2019. UK 18+ only. Normal exclusions apply. 3 winners randomly drawn win an ultimate date night in package, consisting of £500 worth É¢ c Û É £«¢ã Û ôÉ ã¨ É¢ ¢ Û¨«É óÉè ¨ Û ¨ÉÁ ÁèÛ« Û÷Ûã Á ô«ã¨ ÁèÛ« óÉè ¨ Éã㻠ɢ ¨ ÁÔ £Â  ö ¨ ÁÔ £Â èã Û Âã ÷ per person. Terms and conditions at https://www.tesco.com/help/tesco-competitions/. Promoter: Tesco Stores Ltd.

WELCOME

Join the conversation Tesco magazine, Cedar Communications, 85 Strand, London WC2R 0DW tesco.mag@cedarcom.co.uk twitter.com/tesco facebook.com/tesco Visit soundcloud.com/tesco-magazine, for an audio version of selected features

I do love a date night, but one of my best

For enquiries relating to Tesco, please contact Tesco Customer Services on 0800 505555 or email customer.service@tesco.co.uk

Valentine’s Days was spent with my little boy, eating a big slice of chocolate cake he says he baked just for me. OK, I made the cake and he licked the bowl, but it was the time together that counts. If you want to make something for your loved ones to share on Valentine’s Day, I highly recommend the Turkish delight cheesecake (p35).

Or, ¢É «ÂÛã Âã £ ã«

ã«ÉÂ, the chocolate lava cake on p98

is made in the microwave in just a few minutes. Dangerously easy!

I’m hoping one of the reasons you picked up this issue was the pancakes on the cover. This is sharing food at its most decadent, Â Ô ã É¢ Éè

É

ÛÔ

« » Ô

ô¨

ô Û¨Éô ÷Éè ¨Éô ãÉ ã ¸

this ingredient beyond a cappuccino – try it in the black bean tacos ¢É

«ÂÂ

ô«ã¨

«

Â

 in the spirit of togetherness, we

also look at communities on p78. It’s been great learning about the brilliant things people are doing to build relationships with their neighbours. However you enjoy spending time with the people that matter most to you, we hope this issue inspires you.

Lauren Rose-Smith, EDITOR

Cedar Communications Limited, 85 Strand, London WC2R 0DW Tel +44 (0)20 7550 8000 Email tesco.mag@cedarcom.co.uk Website cedarcom.co.uk © 2019 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

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 ART Art director Nina Brennan Senior art editor Alexandra Whitfield Senior designer Sarah Prescott Designer Jade Bright Junior designer Freddie Stewart Creative solutions editor Alison Fordy Creative solutions art editor Melanie Robinson-White CONTENT AND PUBLISHING Editorial director Maureen Rice Content director Caroline Gosney Head of food Jenny McIvor Group managing editor Kate Best Group art director Iona Newton Account director Emma Ferguson Account manager Renée Lo Account executive Saadia Osman PRODUCTION Production director Vanessa Salter Production manager Deborah Homden CEDAR COMMUNICATIONS CEO Clare Broadbent Managing director Christina da Silva Creative director Stuart Purcell Digital director Robin Barnes Acting business development director Derek Harbinson Financial director Jane Moffett WITH THANKS TO Louise Burfitt, Liz Honour, Lucy Jessop, Rachel Linstead, Rebecca Morice, Julie Stevens, Chloe White TESCO Head of content Al Berry Publishing manager Cintia Welch ADVERTISING SALES dunnhumby Ltd Campaign management lead Susan Leydon-Hargreaves Campaign managers Lucy Alborough, Christopher Kent.

For all Tesco magazine advertising enquiries, please contact tescomagazine@dunnhumby.com.

5

Bacofoil VERSION REPRO OP SUBS ART PRODUCTION CLIENT

BLACK YELLOW MAGENTA CYAN

91TOM1903199.pgs 17.01.2019 12:19

CONTENTS

FOOD 8 OUR RECIPES

51 NO-COOK SNACKS Our healthier spin on the traditional doughnut

COVER PHOTOGRAPHY TOBY SCOTT RECIPE SARAH COOK FOOD STYLING MIMA SINCLAIR PROP STYLING JENNY IGGLEDEN

Every recipe, at a glance

52 STEP-BY-STEP 13 IN SEASON Comforting dishes that celebrate the winter harvest

A lighter take on a classic beef moussaka

Wine pairings to suit the occasion and your food

30 SHARE THE LOVE Gather your loved ones and enjoy a weekend feast

11 JOIN THE CONVERSATION A selection of your emails, social posts and pictures

Derek Sarno’s vegan salt and pepper tofu

Win one of 10 boxes of skincare treats

90 ON THE DOUBLE Multitasking must-haves for your beauty cabinet

New things to taste, buy, do and enjoy in February

92 ASK THE EXPERT At-home workouts to try

27 FULL BLOOM

95 SAFE KEEPING

56 EVERYDAY EASY

Beautiful bouquets

Family-friendly recipes for midweek cooking

< Ô ÷Éè Â Â Û Û ¢ from fraud with our tips

28 WITH LOVE Gifts for Valentine’s Day

63 BIG NIGHT IN 37 THE ULTIMATE Whip up Jamie Oliver’s CAULIFLOWER CHEESE better-for-you ‘takeaways’

68 COMMUNITY COOKING

Miso and a crunchy topping add a new twist

How Tesco, FareShare and Jamie Oliver are teaming up to reduce food waste

69 BREAKFAST FOR TWO

41 COOK WITH COFFEE

Treat your Valentine with this special start to the day

Inventive sweet and savoury recipes to try

73 5 INGREDIENT

47 FLIPPING BRILLIANT

Fuss-free meals using just a handful of ingredients

A mini guide to cooking pancakes and crêpes

74 USE IT ALL This month: milk

Two great boating holidays are up for grabs

Rekindle the Great British community spirit

A new approach to halfterm and behond

98 OH-GO-ON-THEN Chocolate lava cake… made in the microwave

97 PRIZE DRAW

78 YOUR COMMUNITY NEEDS YOU!

83 WHY BOREDOM IS GOOD FOR KIDS

48 MAKE YOUR OWN Our bright and beautiful pizza is easy to make. Get the kids involved!

89 ME-TIME BOX

19 THIS MONTH 54 LIVING ON THE VEG

25 PERFECT MATCH

LIVING

84 CRAYON CRAFTS

Colourful crafts to keep the kids busy – see p84

Time to get arty!

87 HOW TO LAUGH MORE Giggle more, stress less

Smoked haddock rareb it, p59, makes an ideal midweek meal

our tacos. cret ingredient in Espresso is the se m p41 fro es cip inspired re Find more coffee-

uet on Pick the perfect Valentine’s bouq et p27. There’s something for every budg

Tesco magazine is published 10 times a year for Tesco by Cedar Communications Ltd. All magazine enquiries should be addressed to Cedar Communications Ltd. Cedar believes in the highest standards in journalistic integrity. Please email karen.huxley@cedarcom.co.uk with any comments or complaints. Tesco magazine does not accept unsolicited contributions. Editorial opinions expressed in this magazine are not necessarily those of Tesco or Cedar, and the companies do not accept responsibility for the advertising contents. All products subject to availability in selected stores while stocks last. All prices and information correct at time of going to press but subject to change. Prices quoted exclude Express and some Metro stores, ROI, NI and IOM. Online prices may vary from those in store, and delivery charges apply. In certain circumstances it may be necessary to withdraw products without prior notice. Alcohol available to over-18s only.

7

FOOD All the re cip es in this issue

43

Poultry Harissa roast chicken fajitas 64 Mustard chicken spaghetti 60 Shish-spiced roast chicken with chilli sauce 32

58 37

Meat Beef moussaka 52 Cauliflower & white bean soup with crispy bacon 16 Cheesy meatball traybake 58 CrĂŞpe monsieur 22 Miso cauliflower cheese 37 Pork & pesto cobbler 61 Soft cheese & bacon on toast 70

Fish & seafood Cheatâ&#x20AC;&#x2122;s 10-minute prawn & pea risotto 73 Crispy five-spice salmon 64 Fish chowder 74 Smoked haddock rarebit 59

8

Find loads more great recipes at tesco.com/realfood

73

OUR RECIPES

51

98

48

Vegetarian

32 44

Black coffee barbecue sauce 42 Butternut squash & sage bake 74 Charred leek & goat’s cheese tartlets 32 Espresso black bean tacos 43 Kale, orange & feta salad 32 Kinda veggie biryani 66 Mushroom & lentil linguine 73 Saffron pilaf 32 Salt & pepper tofu 54 Spiced halloumi fry-up 70 Stuffed butternut squash 56 Sunshine pizzas 48 Sweet potato gnocchi 15

Sweet treats & drinks Avocado, lemon & poppy seed cake 14 Chai smoothie bowl 70 Cheat’s crêpes 47 Crumpet French toast 70 Kheer rice pudding 74 Kiwi & lime apple ‘doughnuts’ 51 Microwave chocolate lava cake 98 Mixed berry & chocolate apple ‘doughnuts’ 51 Mocha granola 44 Peanut, grape & mango apple ‘doughnuts’ 51 Plum & apple compote 13 Rose gin cocktails 34 Tiramisu pancakes 45 Turkish delight cheesecake 35

Recipes marked can be frozen for up to 3 months (unless otherwise stated); always wrap appropriately. Defrost and heat thoroughly before eating. Never refreeze food that has already been frozen, including raw and cooked ingredients Ûè ¨ Û Á ã Û¨  ÔÉè»ã ÷ »» ÔÉè»ã ÷ Û¨Éè» Éɸ ã¨É É裨»÷ èÂã«» 㨠¶è« Û è » &É ã«ÔÛ ÉÂ Ô Éã ã«Â£ ÷Éè Û »¢  ÷Éè ¢ Á«»÷ ô¨ Â Ô Ô «Â£ ô Á ã  ÔÉè»ã ÷ ó«Û«ã 㨠&ÉÉ ] ¢ ã÷ Ô £ ã ã Û É ÉÁ »¢ÉÉ Á ã  ۨ ¢ Y «Ô Û Á ¸ èÛ ÂÉ Â«Á » Ô É è ãÛ «Â »è «Â£ Á ã Û¨ ££Û  Recipes marked use no milk-containing ingredients. Recipes marked use no gluten-containing ingredients. dairy. Recipes marked V É è 㠫£ « ÂãÛ Ûè ¶ ã ãÉ ¨ £ Ô» Û »ô ÷Û ¨ ¸ ã¨ Ô ¸ ¢è»»÷ ãÉ ÂÛè 㨠÷ Á ã ÷Éè requirements, especially if you have an allergy. If you are allergic to nuts, always check ingredients are nut-free. Cost per serve is an estimate calculated by adding up the online cost of the ingredients at the time of going to press and dividing ÷ 㨠ÂèÁ É¢ Û ó«Â£Û V « Û Ûè ¶ ã ãÉ ¨ £ » ɨɻ Ô « Û Á ÷ ó ÷ «Â ] Éã» Â è ãÉ D«Â«ÁèÁ h«ã V « » £«Û» ã«É &É «Â¢É Á ã«É É ¢  «Âã ¸ Û ó«Û«ã »¢ÉÉ ã Û É ÉÁ è ã »«Ûã ô¨ ã «Û ¨ »ã¨÷ ¨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 Information is correct at the time of going to press.

9

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INBOX

JOIN THE

@Tesco

conversation We want to hear from you – get in touch with your stories and snaps

POST / EMAIL / TWITTER / FACEBOOK / INSTAGRAM / PINTEREST / YOUTUBE

Signed, sealed, Lend a p erson al touch to your Chris tmas cards and prese nts this year with these simpl e but striki ng ideas S P I C E D T RE E C A RD This cinnamon tree design is so easy to make but looks super-sophisticated.

You will need Pretty string and ribbons; cinnamon stick; clear PVA glue; blank greetings card and envelope; glitter paper

1 Tie the string and ribbons round the cinnamon stick, securing with double knots. Space them evenly along the stick, going from small (at the top) to large (at the bottom), creating a triangle tree-like shape.

2 Glue the decorated cinnamon stick to a blank card.

3 Stick a glitter paper star onto the card at the top of your tree.

174

facebook.com/tesco instagram.com/tescofood pinterest.com/tesco youtube.com/tesco

You loved the Igloo smash cake in our Christmas issue!

Star letter GETTING CRAFTY

Thank you for your clever feature Signed, sealed, delivered (Nov/Dec). Not only did it come in handy at home for making unique Christmas cards with my children, I used the same ideas for my class of 10- and 11-year-olds, who did a fantastic job making the spiced tree cards, envelopes and potato print animals. These creative projects were easy to make and fun. My class were very excited and said their parents were going to love their efforts! Daisy, Hertfordshire

BAKING BONANZA I really enjoyed making the candy cane macarons (Nov/Dec) to share with friends (some of whom are gluten-free, so an ideal treat). I had a little leftover ganache and crushed candy cane, so I made mini chocolate muffins too, to go with a Christmas morning cuppa, adding edible glitter for extra sparkle! Anna, Stirlingshire

FAMILY FUN How lovely it was to see the ‘Go on a festive sightseeing hunt’ idea in your Christmas magazine (p135). It brought back many happy memories of Christmas shopping trips when our twins were young. We would each choose a decoration (reindeer, snowman, Father Christmas); the one who spotted the most won. The kids loved it and it helped the journey pass quickly. Marilyn, Essex

FIVE-STAR SIDE DISHES Your Christmas issue made what can be a stressful time so much simpler. Five-star sides was a huge help to me. Finding healthy sides is usually a tricky business. The main course takes up most of my time (and energy!), so I prefer easy side dish recipes – and you found four for me. They were delicious. I whipped them up while the main was cooking and was able to get dinner on the table fast. I didn’t tell my impressed guests how easy they are to make! Alexa, Flintshire > ãã Û Á ÷ «ã ¢É » £㨠 » «ã÷ *c¨ ]ã > ãã ô«»» ¨ÉÛ Â ¢ ÉÁ Á «»Û  ÔÉÛã «ó Û Â Âã « Û ãÉ ã Û É Á £ ÉÁ É è¸ É c Û É Á £ û«Â ÉÁÁè« ã«ÉÂÛ Ÿ ]ã  >É É t Y t **KÔ Â ãÉ h< Û« ÂãÛ Ÿ EÉ Á » ö »èÛ«ÉÂÛ ÔÔ»÷ ]  ÷Éè Âã ÷ ãÉ «ó ÷ É D ¨ ¢É ¨  ãÉ ô«Â É £«¢ã ãÉ èÛ «Â c Û É wÉè  è÷ c Û É Ô É è ãÛ ã Â÷ h< c Û É ÛãÉ ô«ã¨ ÷Éè £«¢ã /ã Û »ÛÉ Á » ã ã Û É ÉÁ ô¨ 㨠£«¢ã Ô ÷Á Âã ÉÔã«É «Û ó «» » ã 㨠É»«Â ¨ ¸Éèã '«¢ã Û ÂÂÉã ö ¨ £ ¢É Û¨ «ã c¨  »  ô«»» öÔ« ¢«ó ÷ Û ¢ã » Ûã èÛ É ÷ D ¨ D ¸«Â£ Ôè ¨ Û ¢ Û¨ Û ã¨ ¢«ó ÷ öÔ« ÷ Ô «É '«¢ã Û ó »è »  ۨÉè» ã ã »«¸ Û¨ «¢ »ÉÛã 㨠÷ ÂÂÉã Ô» Á £ »ã É Â »» Û ô«»» ÂÉã Ôã

VÉ» Û ¢É »«¢ not just for Christmas. @juliaacarrington

D÷ £« »Û »Éó Á ¸«Â£ «£»ÉÉÛ Â Â«Á »Û Ôã ¢ ÉÁ c Û É Á £ û«Â @Alison_Worsley

We won the baking competition ã Á÷ Â Û ôÉ ¸ VÉ» ¸ was a big success. Àngels (via email)

Get in touch and win!

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

Find all our recipes at tesco.com/realfood

11

Dear Customers, We at Onken would like to issue a sincere apology. When we said ‘Get Naked’ we meant, get our new great tasting Onken ‘naked’ range of yogurts with just three natural ingredients.

We apologise to Mr Rogers from Accrington, and the shocked public just outside his local supermarket on the third of last month.

And for the embarrassment suffered by Maureen, his wife of 30 years, we hope you’re recovering well at home.

Sincerely,

Get

FEBRUARY HARVEST

IN SEASON These comfor ting, vibrant dishes celebrate the b est of winter pro duce Flavorking plums Flavorkings are a type of pluot: a plum-apricot hybrid. They are larger and sweeter than regular plums, and have deep, wine-red flesh beneath their smooth purple skin.

Flavorkings are available until March, then again in June and July.

They pair as well with savoury dishes as with desserts. Try stewing with star anise and a splash each of red wine vinegar and soy sauce, and serving alongside pork belly or duck.

• •

PLUM & APPLE COMPOTE Serves 6 Takes 50 mins Cost per serve 80p

COOK’S TIP Serve warm or cold with granola and yogurt for a tasty winter breakfast.

800g cooking apples, peeled, cored and roughly chopped 500g Flavorking plums, halved and stoned 50g dark soft brown sugar 1 tsp vanilla extract 1 tsp almond extract

Put all the ingredients in a saucepan with 50ml water. Bring to a simmer over a low heat and cook, covered, for 45 mins until the apples have begun to break down. Remove the lid and stir well to break down any remaining chunks of fruit. Make this up to 3 days in advance, to give the óÉè Û ¨  ãÉ ó »ÉÔ ] ó warm or cold with granola and yogurt, if you like. Any remaining compote will keep, chilled, for a week.

Each serving contains Energy

Fat

Saturates

465kJ 108kcal 5%

0g 0%

0g 0%

Sugars

Salt

28g 0.0g 31% 0%

of the reference intake. See page 8.

Carbohydrate 28g Protein 1g Fibre 4g

For more plum recipes, visit tesco.com/realfood

13

Gem avocado Gem avocados are exclusive to Tesco.

They’re larger and creamier than other varieties, and have gold-flecked skin.

To prep, carefully halve the avocado, then twist and pull apart.

Use a spoon to scoop out the stone  ۨ For a punchy dressing, blitz avocado with grated ginger, garlic, lime juice, olive oil and a pinch of cayenne pepper.

•

» ÁÉÂÛ û Ûã ¶è« Á «èÁ ££Û ã  ãÛÔ ¸«Â£ ÔÉô ãÛÔ « É ã É¢ ÛÉ ã ÛÔ ÔÉÔÔ÷ Û Û Ô»èÛ ãÛÔ ãÉ É ã For the icing £ Ûɢ㠨 Û £ èãã £ « «Â£ Ûè£ Û«¢ã

•

AVO C A D O, L E M O N & POPPY SEED CAKE Serves 12 freeze un-iced cake Takes 1 hr plus cooling Cost per serve 82p £ «Ô ' Á óÉ É £ £ Éè »ÁÉÂ Û £ Ûã Ûè£

Û¨

Éèã

1 Preheat the oven to gas 4, 180°C, fan 160°C and grease and line 2 x 20cm cake tins with nonstick baking paper.

2 »«ãû 㨠óÉ É Û¨ £ Éè almonds and sugar in a food processor until you have a thick green paste.

3 Transfer to a bowl and add the lemon juice and half the zest. Add the eggs, one at a time, stirring the mixture well between additions. Mix in the baking powder, bicarbonate of soda and the poppy seeds and stir until the seeds are evenly distributed. Split the

COOK’S TIP Avocado gives the cake a creamy òÈçÖ Á ÀȪÚâ â õâçÖ ÈÁ â óÈÖÖö ªâ óÈÁ â â Úâ ºª· òÈ È

14

For more avocado recipes, visit tesco.com/realfood

mixture between the cake tins and bake for 35-40 mins until the cakes ¶èÛã Á ãÉ ã¨ ãÉè ¨ Y ÁÉó from the oven and set aside to cool completely in the tins on a wire rack.

4 When the cakes are cool, beat the cheese and butter in a bowl to soften, then – working quickly – whisk in the icing sugar. Use a palette knife to spread half the icing over one cake, top with the second cake and spread the remaining icing over the top.

Decorate with the remaining poppy seeds and lemon zest. The cake will keep, covered, in a sealed container in the fridge, for up to a week.

Each serving contains Energy

2072kJ 495kcal 25%

Fat

Saturates

Sugars

Salt

28g 7g 54g 0.4g 40% 35% 60% 7%

of the reference intake. See page 8.

Carbohydrate 55g Protein 9g Fibre 1g

FEBRUARY HARVEST

Sweet potato Despite its name and appearance, the sweet potato is a root vegetable, and not part of the potato family.

Its natural sweetness is due to an enzyme which, at high temperatures, breaks down the sweet potato’s starch into sugar.

For chips with a difference, slice into wedges, parboil, then toss with olive oil, smoked paprika and chopped rosemary. Season and bake until crisp.

• •

SW E E T P O TAT O G N O C C H I Serves 4 Takes 1 hr Cost per serve 48p » £ Ûô ã ÔÉã ãÉ* Éèã £ Ô »  èã «ÂãÉ Á ¨èÂ¸Û » £ ô¨«ã ÔÉã ãÉ Éèã £ Ô »  èã «ÂãÉ Á ¨èÂ¸Û £ Ûã É£ É Ô» «Â Éè Ô»èÛ öã ¢É èÛã«Â£ ££ ÷É»¸

then wait for them to rise to the Ûè ¢ Éèã Á«ÂÛ Y ÁÉó ô«ã¨ a slotted spoon and set aside before repeating with the second batch.

5 Heat the butter in a large frying pan over a medium heat and add the garlic. Fry for 1 min until the butter is starting to turn a nutty brown colour, then add the gnocchi. Cook for 3 mins until starting to brown, then stir in the parsley and cook for 1 min more. Grate over the cheese to serve.

Each serving contains Energy

Fat

2033kJ 482kcal 24%

Saturates

15g 8g 21% 39%

Sugars

Salt

7g 7%

1.0g 16%

of the reference intake. See page 8.

Carbohydrate 81g Protein 12g Fibre 7g

COOK’S TIP çâ ⧠¢ÁÈ §ª Ú ò Áºö Ú ÓÈÚÚª º ÚÈ they take the same âªÀ âÈ ÈÈ·

ãÛÔ Û »ã

*

Subject to availability

£ èÂÛ »ã èãã £ »« »Éó Û èÛ¨ £ ¢ Û¨ Ô Û» ÷  »÷ ¨ÉÔÔ £ó £ ã « ¨ ¨ Û É V Á Û Â ãÉ Û ó

1 Steam the potatoes for 20 mins or until soft. If you don’t have a steamer, boil for 12-14 mins or until soft.

2 Transfer to a bowl to cool slightly, then mash well. Steam dry for 1-2 mins, then sift the Éè Éó 㨠Ûè ¢ É¢ 㨠potato; mix to combine. Add the egg yolk, salt and a pinch of black pepper and mix until you have a soft dough, being careful not to overwork it. Add »«ãã» ÁÉ Éè «¢  ÛÛ ÷ but stop when the mixture comes together.

3 èÛã ôÉ ¸ Ûè ¢ ô«ã¨ Éè Divide the dough into 3 pieces and roll each into a 40cm long sausage shape; cut into 1.5cm pieces. Put 㨠£ÂÉ ¨« É Éè èÛã Ô» ã then indent one side of each with a fork, if you like.

4 Bring a large pan of salted water to the boil, then turn down to a simmer  ã«Ô «Â ¨ »¢ 㨠£ÂÉ ¨« ]ã« « ÷ For more sweet potato recipes, visit tesco.com/realfood

15

FEBRUARY HARVEST

Cauliflower has experienced a resurgence in popularity in recent years, thanks to its versatility and affordability. It’s available all year round, but is at its best in winter. ]ãÉ è»« Éô «Â 㨠¢ « £ »  ¨ É ãÛ Â ¢ Éû  c¨ » ó Û Â »ÛÉ ã  ã ÷ Ûã« ¢ ÷«Â£ 㨠Á ô«ã¨ £ »« ÛÉ÷ Û è Â Û Û Á Û Û ¢É Û« «Û¨

• •

C AU L I F L O W E R & W H I T E B E A N S O U P W I T H C RI S P Y B AC O N Serves 6 freeze soup only Takes 1 hr Cost per serve 88p 1Ω tbsp olive oil Á «èÁ 軫 Éô Éèã ã «ÁÁ  èã «ÂãÉ Á « » ÷ Ûã« ¸Û  »÷ ¨ÉÔÔ 16

£

» £ Û¨ »»ÉãÛ É É«É  »÷ ¨ÉÔÔ £ »« »Éó èÛ¨ ö £ ã«ÂÛ Â »»«Â« ÂÛ «Â  «ÂÛ ó £ ã » ÛãÉ ¸ ÔÉã Á èÔ ô«ã¨ »ã ¨Éã ô ã Ÿ £ Ô ¸ c Û É &«Â Ûã ÷ è É » ÉÂÛ £ ¨«ó Û Û«ÔÔ

1 Heat 1 tbsp oil in a large, heavy-based Á Ô ÉÉ¢ ÛÛ É» É Û è Ô Â Éó Á «èÁ ¨ ã 㨠軫 Éô » ÷  ۨ »»ÉãÛ É É«É  Éɸ ¢É Á«ÂÛ èÂã«» Û»«£¨ã»÷ ÛÉ¢ã  èã ÂÉã É»Éè 㨠£ »«  Éɸ ¢É ¢è 㨠Á«Â 㨠ÂÛ Â ÛãÉ ¸ 㨠 Éó  Éɸ ¢É Á«ÂÛ èÂã«» ã¨ ó £ ã » Û ã   ¸«Â£ Ô ã

For more cauliflower recipes, visit tesco.com/realfood

2 D Âô¨«» ¨ ã 㨠Á «Â«Â£ É«» «Â ¢ ÷«Â£ Ô Â Éó Á «èÁ ¨«£¨ ¨ ã 㨠É » ÉÂÛ Â ¢ ÷ ¢É Á«ÂÛ until they begin to Á »«Û ] ã Û« 3 Blitz the soup using a handheld »  èÂã«» «ã ¨ Û ÛÁÉÉ㨠۫»¸÷ ÉÂÛ«Ûã  ÷ ] ÛÉ ãÉ ã Ûã 4 «ó« ãô  Éô»Û  £ «ۨ ô«ã¨ 㨠É » ÉÂÛ ¨«ó Û Â ÛÉÁ » ¸ Ô ÔÔ Each serving contains Energy

878kJ 209kcal 10%

Fat

Saturates

10g 3g 14% 16%

Sugars

Salt

4g 5%

1.7g 28%

of the reference intake. See page 8.

Carbohydrate 16g Protein 14g Fibre 7g 1 of your 5-a-day; high in protein; low in fat; a source of vitamin C

RECIPES GEORGINA FUGGLE WORDS BRYONY BOWIE PHOTOGRAPHY STUART OVENDEN FOOD STYLING EMMA JANE FROST PROP STYLING JENNY IGGLEDEN

Cauliflower

*If you may be lactose intolerant or have a sensitive stomach.

THIS MONTH

Get stuck into

February

Ou lt al an of uy b ick r p at, e to d

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lic th ious is mo things nth

-IF YOU TRY ONE THING… …make it the irresistible Tesco Finest Caramelised Red Onion & Camembert Sharing Bread 270g, £3 (£1.11/100g). Pillowy garlicswirled bread surrounds a wheel of gooey Camembert, perfect for sharing. It’s part of the Valentine’s meal deal too (see next page).

‘There’s a wonderful clash of textures from the crisp crust of the bread and sticky onion chutney interior’ Martyn Lee, executive chef, product development 19

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STARTER

Tesco Finest Slow-Roast Tomato & Mozzarella Tart 2-pack, £3 (£1.50 each)

DESSERT Tesco Finest Chocolate & Salted Caramel UÖÈ â ÖȺ Ú 118g, £4 (£3.39/100g)

VEGGIE? VALENTINE’S MADE SIMPLE Enjoy restaurant-quality food at home, without spending ages in the kitchen. The Valentine’s meal deal includes a starter, two mains, plus a side, dessert and bottle of wine (or box of chocolates) to share for just £20. Pictured above: Tesco Finest Lamb Shank with Seasonal Vegetables 550g, £6 (£1.09/100g), Tesco Finest Lobster Mac & Cheese 400g, £6 (£1.50/100g), Tesco Finest Green Veg Trio 260g, £3 (£1.15/100g), and Tesco Finest Prosecco Valdobbiadene DOCG 75cl, £10.

A touch of SPARKLE Fox & Foreman Rhubarb & Rosehip Shimmer Gin Liqueur 20cl, £7, is no ordinary liqueur – if you give the bottle a shake you’ll see it shimmer! Try adding a dash to a ¨ ÁÔ £Â èã  topping up with prosecco for a sparkling cocktail.

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Alcohol prices exclude Scotland

No need to miss out: for your main try Tesco Finest Maple-Roasted Butternut, Caramelised Onion & Goat’s Cheese Tart 270g, £6 (£2.22/100g).

CLASSIC COMBO The Valentine’s gift bundle makes present-buying easier this year, so you can spend less time shopping and more time with your loved one. Pick up a Valentine’s Bouquet (worth £10) and the Lindt Master Chocolatier Collection 144g (worth £7) for just £10.

THIS MONTH

SWEET SNACKS Make a fun fruity treat for M the family this Valentine’s Day: alternately thread fruit from the Grapes and Strawberries Pot 125g, £1 (80p/100g), onto skewers – the strawberries will look like hearts!

Flower power There’s no simpler way to say I love ÷Éè 㨠 ô«ã¨ Éô Û – so brighten up someone’s day with roses, starting from £1.

See p27 for loads ÁÉ Éô Û

Great for Galentine’s Day Put together an antipasti sharing platter for the girls and enjoy a drinks and nibbles night!

Tesco Finest Feta Cheese ]ãè V ÔÔ Û 200g, £2.50

RAISE A TOAST Give a gift you can feel good about – Toast Craft Lager 330ml, £1.80, is sustainably brewed with fresh surplus bread, and all Ô É ãÛ £É ãÉ Âó« ÉÂÁ Âã » ¨ «ã÷ Feedback to reduce food waste further.

Date night Fancy a movie night for less? You can now get three times the value of your Clubcard vouchers to spend at Cineworld to use for tickets, snacks or «Â¸Û  ô«ã¨ èÔ ãÉ Â ô »ÁÛ released each week, there’s something for everyone. Pass the popcorn!

WORDS BRYONY BOWIE PHOTOGRAPHY ALEX LUCK FOOD STYLING JOY SKIPPER PROP STYLING LUIS PERAL

(£1.25/100g)

Tesco Finest ' »« ]ãè Olives 210g, £2 (95p/100g)

Belazu Balsamic Semi-dried Tomatoes 330g, £3.50 (£1.06/100g)

Ch Chocolate hoc heaven Treat your favourites (or just yourself) with new Chocolate and Hazelnut Filled Doughnuts 3-pack, £1.65 (55p each). c¨ ÷ »» ô«ã¨ £ÉÉ ÷ chocolate and hazelnut spread, then topped with glossy chocolate icing and sprinkles. Yum!

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THIS MONTH

TASTE FILES MAPLE SYRUP It’s perfect for topping pancakes, but not all maple syrups are the same: the darker the syrup, 㨠Ûã É£ 㨠óÉè

STAR INGREDIENT Tesco Finest Maple Syrup 330g, £5.50 (£1.67/100g). This early-season syrup is light and aromatic with a subtle, ÈÀÓº õ òÈçÖ

FREE FROM PANCAKE SHAKER 155g, £1 (65p/100g)

WHAT IS IT? A new, gluten-free ó Û«É ɢ 㨠» ÛÛ« Ô Â ¸ shaker mix.

TRY IT IN CRÊPE MONSIEUR Make up a Free From Pancake Shaker to pack instructions. Mix Dijon mustard with crème fraîche, spread Éó ã¨ Ô Â ¸ Û Â ãÉÔ ô«ã¨ sliced ham and grated Gruyère.

Fold the pancakes up, 㨠 « ÷ ãè  ãÉ ã¨ Á to pan to melt the cheese.

Kitted out ó ÷㨫£ ÷Éè  ãÉ Á ¸ Ô ¢ ã Ô Â ¸ Û ó ÷ ã«Á Utensils, £3 each Crêpe Pan, £4

New Maple & Sugar Syrups Blend 240g, £2 (83p/100g), is a great way to enjoy the taste of maple syrup at an ÈÖ º ÓÖª

Did you know…

The Pure Canadian Maple Syrup 250g, £4 (£1.60/100g), is a laterseason syrup, with a ÚâÖÈÁ¢ Úó â òÈçÖ

22

…that No Added Sugar Chocolate Spread 400g, £1.50 (38p/100g) is now the same price and size as regular jars, so you can enjoy a treat but cut out a bit of sugar.

Fruit boost For a fresh way to top Ô Â ¸ Û Û ó ô«ã¨ natural yogurt, ready-prepped Watermelon Fingers 90g, 60p (67p/100g), a drizzle of honey and a ÛÔ «Â¸»«Â£ É¢ Á«Âã » ó Û.

Regular family meals are positively associated 1 with healthy diets ,

increased self-esteem

2

and enhanced wellbeing

3

Take Time to Make Dinnertime Matter with your family tonight Visit www.dolmio.co.uk or www.unclebens.co.uk for delicious recipe inspiration Sources: (1) Dallacker, M et al 2018 (2) Neumark-Sztainer, D et al 2010 (3) Levin, K. A et al 2012. Full references available from Mars Food UK LTD 0800 952 1234

DRINKS

The perfect match Whether you’re having dinner with friends, family or someone special, choose the right wine for your food 1 Comforting casseroles and pasta bakes are crying out for hearty reds, and this Tesco Finest Argentinian Malbec, £7.50, is a warming, spicy number. Packed with blackberry  ԻèÁ óÉè Û «ã ¨ Û ô¨«ã Ô ÔÔ Â«Û¨  ôÉè» Ûè«ã 㨠Cheesy meatball traybake on p58.

1

2

3 V ÉÛ ÉÁ ÷ ¢ óÉè «ã ûû to have with nibbles, but did you know it’s also great with lighter desserts and even popcorn?

Perfect for a date with the sofa and a boxset! Tesco Finest Valdobbiadene DOCG Prosecco, £10, is beautifully crisp and dry with notes of white peach and ripe Ô ¢É»»Éô ÷ û Ûã÷ «ۨ

4

4 Rosé isn’t just for Valentine’s Day. This dry Tesco Finest Argentinian Malbec Rosé, £7.50, is packed with ÷ ¢ è«ã óÉè Û èã ¨ Û soft style that makes it versatile for food matching. Team it with the Sweet potato gnocchi on p15.

5 If you’re a Pinot Grigio fan, why not treat yourself to Tesco Finest Pinot Grigio, £7 /ã ¨ Û »» 㨠ô »» loved characteristics of this grape: dry, crisp and elegant. It’s perfect with creamy dishes, so crack open a bottle when you’re dishing up our 軫 Éô ¨ Û É Ô

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6

6 Push the boat out with this Tesco Finest Pouilly-Fumé, £13, and you won’t look back! Zingy gooseberry  »«Á óÉè Û »  with an almost creamy mineral «ۨ /ã ôÉè» Ûè »«Á ô«ã¨ Éè ]¨«Û¨ ÛÔ« É Ûã ¨« ¸  É Ô

Andebis et, sumquiate officiendam non et quist faccab illuptam as molest, Prices exclude Scotland

WORDS JO WOODERSON PHOTOGRAPHY ALEX LUCK PROP STYLING LUIS PERAL

3 RECIPES XXXXXXXXXX PHOTOGRAPHY XXXXXXXXX FOOD STYLING XXXXXXXXXXXX PROP STYLING XXXXXXXXXXXXXX

2 /¢ ÷Éè ¢  ÷ ã ÷«Â£ « Âã ã÷Ô of white wine, Tesco Finest Gaillac Perle, £7, is for you. Produced in southwest France from rare local grapes, it has delicate bubbles  ôÉ ¸Û ô »» ô«ã¨ »«£¨ã Û¨  vegetable starters – try it with the Charred leek tartlets on p34.

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The best an egg can get.

Millions of cooks rely on Teflon™ nonstick coating systems every day – WHY? Lasts up to seven times longer than alternative nonstick coatings* Long-term nonstick performance Less impact on the environment Enables healthier cooking Excellent Food Release Effortless cleaning

www.teflon.com *Based on a DuPont study (published in 2010) on simulated equivalent nonstick life. © 2019 The Chemours Company FC,LLC. Teflon™ and any associated logos are trademarks or copyrights of The Chemours Company FC,LLC. Chemours™ and the Chemours Logo are trademarks of The Chemours Company. *IN ORDER TO APPLY YOU MUST • Be aged 17 years or above on 1 Sept 2018 • Be a resident in the UK (including the Isle of Man, Channel Islands and Northern Ireland) • Never have worked as a full-time baker, cook or chef • Not have an income that is mainly made up from commercial baking in a professional environment (restaurant, hotel, canteen, bakery, shops, etc) • Not have any catering NVQ or other qualification in baking, cooking, food production, food preparation or catering unless acquired over 10 years ago • Accept that all content generated during the course of the competition including video and images to be used for promotional purposes. Register your interest in advance of the opening date of 1st April 2019. Closing Date 31st October 2019

Valentine’s Day Gif t ideas

Foodie treats

Cock tails

A whole lot of love

•Plan the p er fe c t girls’ get-together •Find great gif ts for love d ones • C osy up with an easy but sp e cial dinner

QUICK AND EASY BRUNCH FOR TWO

F RE N C H TOA S T H E A RT S To serve 2, put 250g frozen mixed fruits in a saucepan with a little water, cover and heat for 10 mins. Cut out 8 large and 8 small hearts from 4 slices of white bread. In a bowl, mix 2 eggs, 6 tbsp milk and 1 tsp ground cinnamon. Heat 15g butter in a frying pan. Dip the bread in

the egg mix, then fry for 30 secs-1 min each side until golden. If you like, serve with crème fraîche, icing sugar and honey.

Each serving contains Energy

1587kJ 378kcal 19%

Fat

Saturates

Sugars

Salt

15g 6g 12g 0.9g 21% 31% 13% 15%

of the reference intake. See page 8.

Carbohydrate 43g Protein 15g Fibre 8g

SWEET TREATS

If your loved one has a soft spot for soft centres, only the best chocolates will do. Praline lovers will enjoy the Lindt Swiss Luxury Selection 195g, £7, while the Lindt Master Chocolatier Collection 305g, £10, has creamy, fruity and nutty creations. Spending time with friends? Open up a box for dessert and pair with prosecco.

GREAT GIFTS However you celebrate Valentine’s Day – with your love d one, family or friends – these thoughtful gif ts will make the day that bit more sp e cial

COCKTAIL HOUR

Planning a cosy night in? Don’t forget the after-dinner drinks – a pair of Grey Goose L’Espresso Martinis is the perfect finale to a romantic meal. To make two, add 70ml Grey Goose Vodka 70cl, £39, 50ml single origin espresso, 40ml premium coffee liqueur and a pinch of salt to an ice-filled cocktail shaker. Shake, then strain into 2 martini glasses and garnish with 3 coffee beans each.

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JAPANESE CRAFT Treat a gin fan to this beautiful Japanese craft gin, packed with botanicals of fragrant cherry blossom, fresh yuzu, bitter green tea and spicy sansho pepper. For the perfect G&T, pour 50ml Roku 70cl, £30, into an ice-filled highball glass and add fresh ginger slices; top with premium tonic water.

A TOUCH OF PINK

Add a little sparkle to your Valentine’s Day celebrations with Vilarnau Rosé Reserva Cava, £12. With fine bubbles, tempting aromas of ripe berries, and a fresh, creamy finish, it’s perfect as a gift for someone special – or open and enjoy together for some quality time.

Alcohol prices exclude Scotland

Raise a glass Share a drink with the one you love; these st ylish co ck tails are quick and easy, and ser ve two

Your new G&T

IWSC gold-award-winning One Gin 50cl, £25*, combines botanicals of English sage, juniper and citrus for an aromatic gin that’s guaranteed to impress that special someone.

And with 10% of profits going to tackle the global water crisis, it’s also a feel-good tipple.

FOR THE PERFECT G&T… Add 50ml of One Gin to an ice-filled copa glass and top with Fever-Tree Mediterranean Tonic Water 500ml, see in store for pricing – a delicate floral tonic that blends oils from flowers, fruits and herbs from the region. Garnish with sliced red apple and a fresh sage leaf.

ADVERTISEMENT PROMOTION Get fruity with your fizz

Made from an infusion of the world’s finest red and black raspberries, Madagascan vanilla and XO Cognac, Chambord 20cl, £7, is the perfect way to make your glass of Valentine’s bubbles even more special.

Turn your Margarita pink

If your sweetheart has a sweet tooth, they’ll love Tequila Rose 50cl, £12, with its silky-smooth strawberry cream taste and kick of tequila. It can be served neat, or try this cocktail…

PINK FROZEN MARGARITA Put 60ml Tequila Rose, 60ml Triple Sec and 6 ice cubes in a blender and whizz until the ice is crushed and the cocktail is well mixed. Pour into 2 martini glasses; garnish with strawberries and fresh mint leaves.

*

Promotion runs 6 February-5 March. Normal price £30. CHAMBORD is a registered trademark. ©2018 Brown-Forman. All rights reserved

TO MAKE A CHAMBORD ROYALE… Add one part Chambord to five parts of your favourite fizz.

Serve in a Champagne flute or coupe glass and garnish with a fresh raspberry or two.

Alcohol prices exclude Scotland

A special sangria

If you’re celebrating Valentine’s Day with friends, mix up a fresh and fruity sangria. With jammy flavours and cherry notes, Gallo Family Vineyards White Zinfandel 750ml, £6, is the perfect base.

TO MAKE THE LOVE WHITE ZIN SANGRIA… Put 750ml (1 bottle) Gallo White Zinfandel, 500ml cranberry juice, 500ml pineapple juice, 500ml peach schnapps, 500ml lemon-lime soda and citrus slices in an ice-filled jug. Stir well and serve in tumblers.

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Time to get cosy

Skip the restaurant and instea d enjoy a deliciously simple meal at home with your Valentine

JAM-PACKED

NICE SLICE

Made from the freshest ingredients, Tesco Finest Ham, Mushroom and Mascarpone Pizza 462g, £4.25*, is perfect for sharing. The sourdough base is baked on lava stones for a crisp crust packed with flavour, then topped with rich cheeses, rostello ham, garlic portobellini mushrooms and a creamy white sauce.

Alcohol prices exclude Scotland

Add a personal touch and throw together a simple crunchy side salad while your pizza cooks. Toast some sunflower seeds in a dry frying pan, stirring frequently, for 30-60 secs until golden.

Toss into mixed leaves and halved cherry tomatoes and dress with balsamic vinegar and extra virgin olive oil.

*

Easy side salad

Promotion runs 13 February-5 March 2019. Normal price £5.25

A medium-sweet wine, Jam Shed Shiraz £7, gets its unusual name from the fact its first winery was in an old jam factory.

Living up to that heritage, this shiraz has a jammy sweetness from juicy red fruit flavours, with a hint of vanilla and spices.

Ideal slightly chilled with Italian dishes.

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Be my Galentine!

On 13 Februar y, celebrate friendship with a great girls’ night in sharing these welcome treats…

UNWRAP ME

Some say a night in isn’t complete without chocolate, so open a box of Ferrero Rocher 300g, 24 pieces, £7. With a hazelnut centre, velvety filling, crispy wafer and chocolate coating, it’ll make the evening extra special.

Alcohol prices exclude Scotland

3

PURE AND SIMPLE

Whether you’re getting ready for your night or pampering with pals, L’Oréal Paris Pure Clay Detox Mask 50ml, £8, is great for your skin. Made from charcoal and three types of clay, it draws out impurities and clarifies the complexion to reveal cleaner, brighter skin.

Promotion runs 12 February-4 March 2019. Normal price £6

2

A drier style of wine, Blossom Hill Pale Rosé 750ml, £5*, will make a crowd-pleasing choice for your Galentine’s Day celebrations.

Crisp and delicate, it has light flavours of strawberry, cherry and watermelon, and elegant floral notes for a clean finish.

*

1

THINK PINK

MAN OF WAR

Get the man who loves gaming Battlefield V, £50, Pegi 16.

This dazzlingly realistic first-person shooter is set during World War II, where you pick your rank and fight on land, sea and air. Choose between single or ‘Grand Operations’, a multiplayer battle that takes place over several levels.

GAME ON

Is football the other love of his life?

Get him FIFA 19, £50, Pegi 3. He can create his own Ultimate Team with a dream lineup including Neymar and Ronaldo. Play across different match types, like the slick UEFA Champions League.

TRIM TIME

If he likes looking groomed, give him the Philips Series 3000 9-in-1 Multi Grooming Kit, £15*. This all-in-one trimmer has nine tools to trim his face, hair and body hair.

With self-sharpening, skin-kind blades and 60 minutes of cordless use, it’s the only trimmer he’ll need.

TOP TIP

Combine a gift with a handmade treat for a special touch; try our cover recipe: French toast hearts

Alcohol prices exclude Scotland

SIP TO SAVOUR

If he’s a whisky fan, he’ll savour the rich smokiness of this single malt. Highland Park Dragon Legend 70cl, £30**, is slowly matured in sherry seasoned oak casks for a warm, spicy sweetness with peaty hints.

*

Ever fe el like men are hard to buy for ? These top gif ts will make him fe el sp e cial on Valentine’s Day

Promotion runs 24 January-20 February 2019. Normal price £30. **Promotion runs 11 February-1 March 2019. Normal price £40. ©2018 Ele ctronic Arts Inc. Battlefield and Battlefield V are trademarks of Electronic Arts Inc. Conditions and restrictions apply. See www.battlefield.com/disclaimers for details. ©2018 Electronic Arts Inc. EA, EA Sports and the EA Sports logo are trademarks of Electronic Arts Inc. Official FIFA licensed product

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VALENTINE’S GIFTS

Full bloom Whatever your budget, you c an pick up a b eautiful bunch of flowers in store Tesco Finest Freedom bouquet, £30

Loving You bouquet, £10

PHOTOGRAPHY TOM REGESTER PROP STYLING MORAG FARQUHAR FLORAL STYLING FIONA YOUNG

Tesco Finest Rose & Lily bouquet, £20

Dozen roses, £5

Tesco Finest Blue Moon bouquet, £30

Dozen luxury rose bouquet, £20

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VALENTINE’S GIFTS

With love

F&F blossom padded floral balcony bra, £10 (size 32B-38DD) F&F blossom Brazilian briefs, £5 (size 8-20)

Curle d up in PJs or dressing up to fe el goo d – make ever y moment sp e cial with these gorge ous gif ts

F&F heart twosie, £16 (size 6-22)

F&F mule slippers, £12.50

PHOTOGRAPHY TOM REGESTER PROP STYLING MORAG FARQUHAR * Promotion runs 30 January to 14 February 2019. Normal price £37

VALENTINE GIFTS

SHE’LL ADORE Tesco Finest Marc de Champagne Boxed Truffles 140g, B £5 (£3.57/100g) Lanson Rose Champagne non-vintage, £29*

Limehouse pink gin, £17

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Alcohol prices exclude Scotland

Share the love Treat your favourite p e ople to this sp e cial roast, inspire d by flavours from the Middle East

Saffron pilaf p32

30

WEEKEND COOKING

S h is h - s p i c e d r o a s t c h i c ke n with chilli sauce p32

K a l e, o r a n g e & fe t a s a l a d p32

Wine match The freshness and slight sweet notes of Tesco Finest Riesling Rheinhessen 75cl, £7*, work really well with lightly spiced chicken. *

Price excludes Scotland

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S H I S H - S P I C E D ROA S T C H I C K E N W I T H C H I L L I S AU C E Get ahead Marinate the chicken up to 24 hrs ahead; chill, covered. Remove from the fridge 30 mins before cooking Serves 6 Takes 1 hr 50 mins Cost per serve 94p Á

«èÁ ô¨É» ¨« ¸  ¸£ £ »Éô ¢ ã ' ¸ Ûã÷» ÷É£è ã » ÁÉ ¶è« 2 tsp tomato purée ãÛÔ ¨ èÛ¨ ¨«»»« Û £ É蠫 ÁÉ  ÛèÁ £ »« »Éó Û èÛ¨ For the chilli sauce £ ÷ Ô»èÁ ãÉÁ ãÉ Û ¨«»»« Û ã «ÁÁ ÛÁ »» É«É ¨ »ó ã ÛÔ ô«Â ó«Â £ £ »« »Éó èÛ¨ 2 tsp tomato purée

1 Preheat the oven to gas 4, 180°C, fan 160°C. Put the chicken in a large roasting tin. Mix the yogurt, lemon juice, tomato purée, spices and garlic in a Éô» Â Û ÛÉ 㨠 è Éó 㨠chicken. Roast for 1 hr 30 mins or until cooked through and the juices run clear. Cover and set aside to rest for 10 mins.

2 D Âô¨«» Á ¸ 㨠¨«»»« Û è Preheat the grill to high. Put the tomatoes, chillies and onion on a baking tray and grill for 5 mins until charred.

3 »«ãû «Â ¢ÉÉ Ô É ÛÛÉ ô«ã¨ 㨠remaining sauce ingredients and some seasoning until smooth. Transfer to Éô» ] ó ô«ã¨ 㨠¨« ¸  Each serving contains Energy

1535kJ 368kcal 18%

Fat

Saturates

23g 7g 33% 34%

Sugars

Salt

4g 4%

1g 17%

of the reference intake. See page 8.

Carbohydrate 5g Protein 36g Fibre 2g

S A F F RO N P I L A F Serves 6 Takes 35 mins Cost per serve 22p

Á» ó £ ã » ÛãÉ ¸ £ ¢ Û¨ ã » ¢ Ô Û» ÷

¨ÉÔÔ

1 Heat the oil and butter in a lidded saucepan over a medium heat. Add the onion and season. Cook for 10 mins or èÂã«» £É»  㨠« Û É  «ãÛ ô ã Ûã« ¢É Á«Â VÉè «Â ã¨ ÛãÉ ¸ 2 Éó ã¨ Ô Â è 㨠¨ ã ãÉ »Éô and cook for 15 mins or until the rice is cooked. Remove the pan from the heat  èÛ ¢É ¸ ãÉ è 㨠« ]ã« through the parsley before serving.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

1021kJ 242kcal 12%

5g 8%

2g 11%

3g 4%

0.6g 11%

of the reference intake. See page 8.

Carbohydrate 47g Protein 5g Fibre 2g Low in saturates

KALE, ORANGE & F E TA S A L A D Serves 6 Takes 20 mins Cost per serve 66p £ Ô ¸ » ¸ ¸ » 㨫 ¸ Ûã ÁÛ ÁÉó ¨ÉÔÔ «Û¨ Û Öè ã ÛÁ »» É«É ó ÷ 㨫»÷ Û»« ã ÛÔ ô¨É» »  ¨ »ÁÉÂ Û ãÉ Ûã  É裨»÷ ¨ÉÔÔ ÛÁ »» É Â£ Û Ô » èã «ÂãÉ ã¨« ¸ Û»« Û Ô«ÔÛ ÁÉó ¶è« Û ó £¢ ã èÁ » For the dressing ã ÛÔ öã ó« £«Â É»«ó É«» £ »« »Éó èÛ¨ ã ÛÔ Û¨ ÷ É ô«Â ó«Â £ ã ÛÔ «¶É ÁèÛã ã ÛÔ ¨É ÷ ãÛÔ É « Â Û Û ãÉ Ûã 㨠 É裨»÷ èÛ¨

1 Put the kale, radishes, onion and »ÁÉÂ Û «Â » £ Éô» É É Ի ãã 2 Put the dressing ingredients and the Û ó É Â£ ¶è« «ÂãÉ ¶ ô«ã¨ »« ] ÛÉÂ Û » 㨠 ۨ ¸ ô »» set aside.

3 Before serving, mix the dressing into 㨠¸ » Á«öãè cÉÔ ô«ã¨ ã¨ É Â£ slices and feta to serve.

Each serving contains

ã ÛÔ É»«ó É«» 20g butter É«ÉÂÛ ã¨«Â»÷ Û»« £ ÛÁ ã« « Ô«Â ¨ É¢ Û É èÛ¨ 㨠 ÛÉ ¸ «Â ãÛÔ ¨Éã ô ã 32

Energy

737kJ 178kcal 9%

Fat

Saturates

14g 3g 20% 15%

Sugars

Salt

8g 9%

0.5g 8%

of the reference intake. See page 8.

Carbohydrate 9g Protein 5g Fibre 2g High in vitamin C; 1 of your 5-a-day; source of protein; source of folate

C H A RRE D L E E K & G OAT ’S C H E E S E TA R T L E T S Get ahead Cook the tarts the day before serving. To ensure the pastry stays crisp, preheat the oven to gas 6, 200°C, fan 180°C and put a baking sheet in the oven to heat. Once hot, add the tarts and heat until piping hot Serves 6 freeze tarts only Takes 40 mins Cost per serve £1.20 Û¨ ãÛ ¢ ÉÁ £ Ô ¸ »É Ô Ûã ÷ £ èãã Á »ã » £ » ¸Û ã «ÁÁ Û » ¢ã «Âã ã ã ÛÔ É»«ó É«» 125g pack soft goat’s cheese £ ¨ »¢ ¢ ã Á ¢ ¯ ¨ 2 eggs ã ÛÔ ¨ÉÔÔ ¢ Û¨ ã¨÷Á » ó Û For the salad É«É 㨫»÷ Û»« «ÂãÉ ¨ »¢ ÁÉÉÂÛ » ÁÉ ¶è« ã ÛÔ ÛèÁ É Ô Ô «¸ £ ¢ Û¨ ã » ¢ Ô Û» ÷ Ûã »¸Û «Û » ó Û É裨»÷ ¨ÉÔÔ Ÿ £ Ô ¸ ÔÉÁ £  ã Û Û

1 Preheat the oven to gas 6, 200°C, fan 180°C. Brush »É Û¨ ãÛ ô«ã¨ 㨠melted butter, then cut each one into 4 squares. Layer 4 squares each into 6 x 9-10cm individual tart tins. Prick the bottom of each pastry case (to keep it ¢ ÉÁ Ôè £ èÔ ô¨«» Éɸ«Â£ V» 㨠tins on a baking sheet; bake for 8 mins.

Remove and set aside to cool a little.

2 Heat a griddle pan over a high heat.

Slice each leek into 6 long pieces; drizzle ô«ã¨ É«» Û ÛÉ  £ « » ¢É Á«ÂÛ until marks appear on both sides.

3 Reduce the oven to gas 4, 180°C, fan 160°C. Mix the goat’s cheese, crème fraîche, eggs, thyme and some seasoning «Â Éô» ÔÉè «ÂãÉ ã¨ »É Û Û cÉÔ ¨ ã ã ô«ã¨ » ¸ ãô«Ûã «ÂãÉ « » then bake for 15 mins until set.

4 D Âô¨«» Á«ö 㨠É«É ô«ã¨ 㨠lemon juice and sumac or paprika. Add a pinch of salt; set aside for 10 mins.

Stir in the parsley and pomegranate seeds just before serving.

5 ] ó 㨠ã ã» ãÛ ô Á É ã ÉÉÁ ã ÁÔ ãè ô«ã¨ ã¨ Û » Each serving contains Energy

1188kJ 286kcal 14%

Fat

Saturates

19g 10g 27% 49%

Sugars

Salt

5g 6%

0.8g 14%

of the reference intake. See page 8.

Carbohydrate 19g Protein 10g Fibre 2g

WEEKEND COOKING

C h a r r e d l e e k & g o a t ’s che ese tar tlets

COOK’S TIP Chill or freeze the leftover pastry for another recipe.

For more weekend dining recipes, visit tesco.com/realfood

33

RO S E G I N C O C K TA I L S Serves 6 Takes 5 mins Cost per serve £1.09

Each serving contains Energy

Fat

Saturates

1041kJ 247kcal 12%

0g 0%

0g 0%

Sugars

Salt

37g 0.0g 42% 0%

of the reference intake. See page 8.

Carbohydrate 38g Protein 0g Fibre 0g

RECIPES JENNIFER JOYCE PHOTOGRAPHY GARETH MORGANS FOOD STYLING BIANCA NICE PROP STYLING MORAG FARQUHAR

Put 2 handfuls of ice in a large jug. Add 250ml gin, Á» » Éô ÉÛ (or ÔÉÁ £ Â ã » Éô ) É « » and

Á» ¢ Û¨ ԫ¸ £ Ô ¢ è«ã ¶è« mix until cold. Strain into 6 glasses. Garnish with a Û»« ԫ¸ £ Ô ¢ è«ã ¨ »¢ to serve.

34

WEEKEND COOKING

T U RK I S H D E L I G H T CHEESECAKE Serves 14 Takes 45 mins plus 5 hrs chilling Cost per serve 68p 100g oaties biscuits 50g shelled pistachios, chopped, plus extra to decorate 50g butter, melted 225g caster sugar ã ÛÔ » Éô ÉÛ É ÔÉÁ £ Â ã » Éô É « » 400g forced pink rhubarb, trimmed and sliced into 5cm pieces 5 sheets leaf gelatine 2 x 280g packs soft cheese 200ml double cream 1 tsp vanilla bean paste 2 tbsp lemon juice 150g bar Turkish delight chocolate, chopped

1 Preheat the oven to gas 6, 200°C, fan 180°C. Blitz the biscuits in a food Ô É ÛÛÉ ãÉ Â Û Â ÉÂÛ«Ûã  ÷ Add the pistachios and butter and Ôè»Û £ «Â &« Á»÷ Ô ÛÛ «ÂãÉ Á springform tin. Bake for 5 mins, then Û ã Û« ãÉ ÉÉ» ÉÁÔ» ã »÷ 2 Stir 75g sugar and the cordial in a large baking tin. Heat in the oven for 5 mins or until thickened. Add the rhubarb, cover with foil, bake for 15 mins, ã¨ Â Û ã Û« ãÉ ÉÉ» ÉÁÔ» ã »÷ ¨«»» Éó èÂã«» ÷ ãÉ Û ó 3 Put the gelatine in a bowl of cold water for 5 mins to soften. Squeeze out the water, put the leaves in a heatproof bowl, cover with 1 tbsp boiling water and stir to dissolve.

4 Using a hand mixer, beat the soft cheese until smooth. Pour in the cream, vanilla, remaining sugar, liquid gelatine and the lemon juice. Beat for

1 min, then fold in the Turkish delight.

Pour onto the biscuit base, cover with »«Â£ »Á  ¨«»» ¢É ã » Ûã ¨ Û 5 Top with the rhubarb and sprinkle with the extra pistachios to serve.

Each serving contains Energy

1666kJ 400kcal 20%

Fat

Saturates

Sugars

Salt

28g 17g 27g 0.4g 41% 83% 30% 7%

of the reference intake. See page 8.

Carbohydrate 31g Protein 6g Fibre 2g

For more weekend dining recipes, visit tesco.com/realfood

35

WEEKEND COOKING

THE ULTIMATE

CAULIFLOWER CHEESE We’ve given this classic side a twist with savour y miso and a crunchy topping

COOK’S TIP If you want a golden crust, grill for 2-3 mins once baked.

37

WEEKEND COOKING

RECIPE HANNAH YEADON PHOTOGRAPHY TOBY SCOTT FOOD STYLING EMMA JANE FROST PROP STYLING TAMZIN FERDINANDO

M I S O C AU L I F L O W E R C H E E S E

38

Serves 4 as a main or 6 as a side freeze unbaked Takes 1 hr 5 mins Cost per serve £1.17 800ml milk 6 peppercorns 2 bay leaves » £ 軫 Éô Éèã ¸£ Öè ã » £ Éèã » ó Û «Û ÛÁɸ É ۨ £ èãã £ Ô» «Â Éè ãÛÔ ô¨«ã Á«ÛÉ Ô Ûã É «¶É ÁèÛã £ Á ãè ¨ £ ã £ ' è÷ £ ã £ ¢ Û¨ èÁ Û £V Á Û Â É¸  «ÂãÉ Ô« Û £ ¸ »ÁÉÂ Û É ¸ ã » ó Û ãÉ Û ó ÉÔã«É »

1 Preheat the oven to gas 6, 200°C, fan 180°C. Pour the milk into a large, lidded pan and add the peppercorns and bay leaves. Bring to a gentle simmer over a low-medium heat, then 㨠軫 Éô Ûã »¸ Û« Éô Cover and simmer gently for 5 mins.

2 Y ÁÉó 㨠軫 Éô Â Û ã Û« to drain and dry slightly. Strain the Á«»¸ «Û 㨠óÉè «Â£Û ] ã Û« 500ml of the milk (freeze the remainder to make another white sauce) and wash the pan.

3 Meanwhile, put the bacon rasher on a baking tray lined with foil. Bake for 20 mins until crisp and golden.

4 Melt the butter in the clean pan over »Éô ¨ ã ]ã« «Â 㨠Éè  É combined, cook for 1-2 mins. Remove from the heat and slowly whisk in the warm milk, waiting until each addition is incorporated into the Éè ¢É adding more. Once the milk has been added, return the pan to the heat.

Bring to a simmer, stirring, then boil for 2 mins until smooth and thickened.

5 c ¸ É ã¨ ¨ ã  Ûã« «Â 㨠Á«ÛÉ paste or mustard, Cheddar and Gruyère until melted and combined. 㨠軫 Éô  ÛÔÉÉ 㨠sauce over the top.

6 Blitz the bacon, breadcrumbs, Parmesan and almonds in a food processor until mixed but with some texture remaining.

7 ]ÔÉÉ 㨠軫 Éô «ÂãÉ »ã ovenproof dish and pour over any sauce left in the pan. Scatter over the bacon and breadcrumb mixture and bake for 20 mins until golden. Serve with rocket leaves, or as a side dish.

Each serving (as a main) contains Energy

1906kJ 456kcal 23%

Fat

Saturates

Sugars

Salt

28g 15g 13g 1.2g 40% 77% 14% 20%

of the reference intake. See page 8.

Carbohydrate 30g Protein 23g Fibre 5g

For more cauliflower cheese recipes, visit tesco.com/realfood

Wine match The tropical fruit flavours and vanilla oak hints of the Tesco Finest Valle del Limari Chardonnay, £10*, perfectly complement the cheese. *

Price excludes Scotland

COOK’S TIP Miso adds an extra Ú òÈçÖö ċ òÈçÖƬ but use mustard if you prefer.

The best things in life are free Like the 30-day Delivery Saver trial Terms and conditions apply. See tesco.com/ds for details.

Have your shopping delivered free for 30 days. Shop every day if you want, as long as you spend over ÂŁ40 each time. Find out more at tesco.com/ds

COFFEE SPECIAL

Cook with É¢¢ D on’t conf ine cof fe e to the cup – use it to p erk up your cooking with our inventive swe et and savour y re cip es

F

«ã«Û¨ É

ÛÛÉ « ã«ÉÂ

«»ã ã ô¨«ã É» ô Éè »Éó ¢É É ÉÂã«Âè Û ãÉ £ Éô t ÂÉô «Â¸ Á«»»«É èÔÛ ÷ «Â 㨠h<*  «Â Û É¢ Á«»»«É «Â 㨠» Ûã ÷ Û èã « ÷Éè ¸ÂÉô 㨠ã É «Û  «Â£ « Âã 㨠ã  ôÉ ¸ Á £« ÷É ÷Éè ¢ óÉè «ã «Â¸ /ã Û «»»« Âã «Â ¢ÉÉ «Â£ Ô㨠 »  «Â£ Ûô ã ÛÛ c ÷ «Â£ ã ÛÔÉÉ ɢ «ÂÛã Âã ÛÔ ÛÛÉ ÔÉô ãÉ ÷Éè  öã ¨É É» ã ¸ «ã ô«»» «Â£ Éèã 㨠« ¨Â ÛÛ É¢ 㨠¨É É» ã è㫢軻÷ K Á«ö £ ÉèÂ É ô«ã¨ èÛ¨ ¨«»»« Û Ô Ô «¸ Éô Ûè£ Â É £ ÂÉ Û ÛÉ  èÛ Û è ¢É Ûã ¸ cè  Éó ¢É ÁÉ »« «ÉèÛ «Ô Û ô«ã¨ É

41

Makes about 500ml* Takes 45 mins Cost per serve 5p ãÛÔ Ûè Éô É ó £ ã » É«» É«É  »÷ ¨ÉÔÔ 2 garlic cloves, crushed 2 tsp smoked paprika 1 tsp mild chilli powder 1 tsp ground cumin Á» ¨Éã É Á ô«ã¨ ã ÛÔ £ ÉèÂ É 125ml cider vinegar 125g tomato ketchup 4 tbsp tomato purée 100g soft light brown sugar 2 tbsp soy sauce

42

1 Heat the oil in a saucepan over a medium-low heat and cook the onion and garlic for 6-10 mins until soft. Stir in the paprika, chilli powder and cumin and cook for 1 min more.

2 ]ã« «Â 㨠¨Éã É ó«Â £ ketchup, tomato purée, sugar and soy sauce, then bring to a gentle simmer. Bubble for 30 mins, stirring occasionally, until you have a thick, shiny sauce with a consistency similar to ketchup. You can use it as it is, or blend until smooth.

The sauce will keep in sterilised bottles or jars** in the fridge for up to 2 weeks.

Each tbsp contains Energy

Fat

Saturates

Sugars

Salt

77kJ 18kcal 1%

0g 0%

0g 0%

4g 4%

0.2g 3%

of the reference intake. See page 8.

Carbohydrate 4g Protein 0g Fibre 0g

COOK’S TIP Brush this sauce over chicken, salmon or halved aubergines before baking or grilling.

*The volume given is an estimate and will depend on the size of ingredients used, blending, evaporation and other factors **To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry

B L AC K C O F F E E B A RB E C U E S AU C E Bring a little sunshine into your winter cooking – this sauce works wonders on roasted meat and veg, as well as barbecued food

COFFEE SPECIAL

E S P RE S S O B L AC K B E A N TAC O S Serves 4 freeze bean mix only Takes 50 mins Cost per serve £2.03 1 tbsp olive oil 3 red onions, 2 chopped, 1 thinly sliced 2 tsp ground coriander 2 tsp dried oregano 1 tsp smoked paprika Ω tsp crushed chillies 460g jar roasted red peppers, drained, 3 diced 3 tbsp tomato purée 5 tbsp red wine vinegar 3 x 400g tins black beans, drained and rinsed ã ÛÔ £ Éè ÛÔ ÛÛÉ É 2 tbsp brown or white sugar 1 vegetable stock cube, crumbled 8 mini white tortilla wraps 30g pack coriander, leaves roughly chopped 200g pack reduced-fat salad cheese, crumbled

1 Heat the oil in a deep saucepan over a medium heat and add the chopped onion; cook for 5 mins to soften. Stir in the dried herbs and spices and cook for 1-2 mins until fragrant.

2 Blitz the whole peppers, tomato purée, 3 tbsp vinegar, 200ml water and half a tin of beans in a food processor to a smooth sauce.

3 ]ã« ã¨ Ô ÔÔ Û è ã¨ É and 1 tbsp sugar into the spiced onions. Add the stock cube and 400ml boiling water, then simmer gently for 20 mins. Meanwhile, mix the remaining 2 tbsp vinegar and 1 tbsp sugar in a bowl and stir in the sliced onion.

Leave to pickle, stirring occasionally.

4 When the chilli sauce has thickened slightly and smells rich and smoky, stir in the remaining beans and diced peppers. Bubble for 10 mins, then season with black pepper to taste.

5 Meanwhile, warm the tortillas to pack instructions. Spoon the chilli into the tortillas, then top with the coriander, cheese and pickled onions.

Each serving contains Energy

2398kJ 571kcal 29%

Fat

Saturates

Sugars

Salt

14g 5g 14g 2.8g 20% 23% 15% 47%

of the reference intake. See page 8.

Carbohydrate 77g Protein 31g Fibre 16g

43

COOK’S TIP Swap blanched almonds for Tesco Finest ºçõçÖö È Á º¢ª Á dark chocolate almonds. \âªÖ â§ÖÈ碧 ⧠· ¢Ö ÁȺ µçÚâ ¡ÈÖ Ú ÖòªÁ¢

MOCHA GRANOLA Makes 8 servings Takes 45 mins plus cooling Cost per serve 49p ã ÛÔ «ÂÛã Âã É £ Âè» Û ã ÛÔ É É ÔÉô ã ÛÔ Ô Û É Ûè Éô É«» ã ÛÔ Á Ô» Û÷ èÔ ãÛÔ ó «»» öã ã £ É»» É ãÛ £ £ Éè »ÁÉÂ Û ã ÛÔ Ûè Éô Û Û ã ÛÔ ÔèÁÔ¸«Â Û Û £ «  « Û £ »  ¨ »ÁÉÂ Û É裨»÷ ¨ÉÔÔ ÉÔã«É » ÷É£è ã ãÉ Û ó ÉÔã«É » Û»«   ãÉ Û ó ÉÔã«É »

1 Preheat the oven to gas 2, 150°C, fan 130°C. In a mug, use a fork to whisk ã¨ É £ Âè» Û Â É É ô«ã¨ 44

ã ÛÔ É«»«Â£ ô ã ]ã« «Â 㨠ɫ» Á Ô» Û÷ èÔ Â ó «»» èÂã«» ÛÁÉÉ㨠2 D«ö ã¨ É ãÛ Â £ Éè »ÁÉÂ Û «Â Éô» 㨠 Ûã« «Â ã¨ É Á«ö ô«ã¨ ¢É ¸ «ã Û¨Éè» »èÁÔ ãÉ£ 㨠»«ãã» ]Ô ó »÷ É ¸«Â£ ã ÷  ¸ É »Éô Éó  ۨ »¢ ¢É Á«ÂÛ ]㫠㨠 ¸ ¢É Á«ÂÛ 3 ]ã« «Â ã¨ Û Û Â « Û Â »  ¨ »ÁÉÂ Û «¢ è۫£ ¸ ¢É Á«ÂÛ èÂã«» «ÛÔ Éè 㨠£ Û 4 ] Ô ã¨ ¸ £ ÂÉ» ÉÂãÉ ÂÉ㨠ã ÷ »«Â ô«ã¨ ÂÉÂÛã« ¸ ¸«Â£ Ô Ô ãÉ ÉÉ» /ã  ÛãÉ for up to a month in an airtight ÉÂã «Â ] ó ô«ã¨ ÷É£è ã  ۻ«   «¢ ÷Éè »«¸ Each serving (granola only) contains Energy

Fat

Saturates

979kJ 233kcal 12%

23g 32%

2g 8%

Sugars

Salt

10g 0.0g 11% 0%

of the reference intake. See page 8.

Carbohydrate 27g Protein 6g Fibre 2g

WHAT KIND OF COFFEE SHOULD I USE? BEANS Use these to impart a subtle ¨«Âã É¢ É c ÷ É Ûã«Â£ ÉãÛ ô«ã¨ £ »« É»«ó É«» Â É ÂÛ ¢É Ô óÉè 㨠㠻 Â Û ã¨ ÉãÛ Ûô ã ÛÛ «Û 㨠ÂÛ ¢É Û ó«Â£ GROUND Mix with herbs and spices and use as a seasoning for steak and burgers, or to give sweet potato fries a crunchy èÛã »ã  ã«ó »÷ Á ¸ Ûã É£ É ã¨ Â to desserts to £«ó 㨠Á « ¨ Ô óÉè INSTANT Works best in bakes to £«ó É óÉè ô«ã¨Éèã upsetting the balance of wet to ÷ «Â£ « ÂãÛ c ÷ Ûã« «Â£ «ã «ÂãÉ cake batter, biscuit dough É Á «Â£è Á«ö

COFFEE SPECIAL

T I R A M I S U PA N C A K E S Makes 18 freeze pancakes only Takes 50 mins Cost per pancake 23p

tKY ] BRYONY BOWIE Y

/V ] SARAH COOK V,KcK'Y V,w STUART OVENDEN &KK ]cw>/E' LUCY JESSOP VYKV ]cw>/E' LUIS PERAL

£ ã«Â  ã«É Á » ã ÛÔ É É ÔÉô Ô»èÛ öã ãÉ Û ó ÉÔã«É » £ èãã ãÛÔ Ûè Éô É«» Á» ÔÉã Éè » Á ô¨«ÔÔ ãÉ Û ó ÉÔã«É » For the pancakes Á» Á«»¸ ã ÛÔ «ÂÛã Âã É £ Âè» Û £ Û »¢ «Û«Â£ Éè ã ÛÔ É É ÔÉô ãÛÔ ¸«Â£ ÔÉô ã ÛÔ Ûã Ûè£

» £ ££Û ã ÛÔ Á »ã

èãã

1 Vèã 㨠Á »  ã ÛÔ É É «Â ÛÁ »» Û è Ô Â , ã Éó »Éô ¨ ã  ô¨«Û¸ èÂã«» ÛÁÉÉ㨠 Ûã Á«Â£ Y ÁÉó ¢ ÉÁ 㨠¨ ã Â Û ã Û« 2 cÉ Á ¸ ã¨ Ô Â ¸ Û £ Âã»÷ ¨ ã Á» Á«»¸ «Â Û Ô ã Û è Ô Â èÂã«» ¶èÛã Ûã Á«Â£ ]ã« «Â ã¨ É ãÉ «ÛÛÉ»ó 㨠 Ûã« «Â Á» Á«»¸ 3 Vèã 㨠Éè É É ¸«Â£ ÔÉô  Ûè£ «Â » £ Á«ö«Â£ Éô» ô«ã¨ Ô«Â ¨ É¢ Û »ã D ¸ ô »» «Â 㨠Âã ¸ «Â 㨠££Û  ÔÉè «Â ã¨ Á »ã èãã ô¨«Û¸ èÂã«» ÛÁÉÉ㨠' è »»÷ ÔÉè «Â ã¨ É Á«»¸ ô¨«Û¸«Â£ ÉÂÛã Âã»÷ èÂã«» ÷Éè ¨ ó 㨫 ¸ ÔÉè » ãã V ¨ ã 㨠oven to gas º, 110°C, fan 90°C.

4 D »ã »«ãã» èãã ô«ã¨ «ûû» É¢ É«» «Â » £ ÂÉÂÛã« ¸ ¢ ÷«Â£ Ô Â Éó Á «èÁ »Éô ¨ ã t¨  ۫ûû»«Â£ ÔÉè in 3-4 tbsp batter per pancake to make Ÿ Á ô« Ô Â ¸ Û Éɸ «Â ã ¨ Û É¢ ¢É Á«ÂÛ èÂã«» » £ è » Û ÔÔ É 㨠Ûè ¢ 㨠 «Ô  cook for 1-2 mins more. Repeat to Á ¸ ŸÔ  ¸ Û «Â£ ÁÉ èãã  ɫ» ãÉ ã¨ Ô Â ô¨   ] ã 㨠Éɸ Ô Â ¸ Û Û« «Â 㨠Éó  ô¨«» ÷Éè Éɸ 㨠Ûã 5 ] ó ô«ã¨ ô¨«ÔÔ Á  ԫ ¨ É¢ É É «¢ ÷Éè »«¸ ô«ã¨ ã¨ Û è ÔÉè Éó 㨠ãÉÔ Each pancake contains Energy

833kJ 198kcal 10%

Fat

Saturates

Sugars

Salt

7g 3g 15g 0.4g 10% 16% 16% 6%

of the reference intake. See page 8.

Carbohydrate 30g Protein 6g Fibre 1g

COOK THE COVER

Coffee match ¶É÷ ô«ã¨ Tesco Finest Costa Rican Fair Trade Coffee 227g, £3.29 £ , which has ¨«ÂãÛ É¢ Á«»¸ ¨É É» ã »«Á  ÛÔ«

For more coffee recipes, visit tesco.com/realfood

45

ADVERTISEMENT PROMOTION

PANCAKES: How do you like yours?

For Panc ake Day on 5 March, will you go for fat and fluf f y Americ an-st yle pancakes or thin and elegant French crêp es?

Get fruity These French-style crêpes are delicious with Bonne Maman Strawberry Conserve 370g, see in store for pricing. Made from natural ingredients and using traditional French cooking methods, it packs a deliciously Ûô ã ¢ è«ã óÉè cÉ Á ¸ Ô Û £ Ô» «Â Éè ã ÛÔ Ûã Ûè£ and a pinch of salt to a bowl. Make a well and add 2 beaten eggs. Stir with a balloon whisk, then slowly beat in 25g melted èãã , 250ml milk and 3 tbsp cold water. Whisk to a thin batter.

Heat a frying pan; brush the base with melted butter. Drop in a ladleful of batter and swirl to just coat the base. Cook for 2 mins or èÂã«» £É»  «Ô  Éɸ ¢É ÂÉ㨠Á«ÂÛ ]»« ã¨ Ô ÉÂãÉ Ô» ã  ÛÔ ô«ã¨ ã ÛÔ Bonne Maman Strawberry Conserve.

Fold, top with fresh strawberries and dust with icing sugar.

Each crêpe contains Energy

Fat

741kJ 175kcal 9%

5g 6%

Saturates

Sugars

Salt

3g 16g 0.4g 13% 17% 6%

of the reference intake. See page 8.

Carbohydrate 32g Protein 4g

Go cocoa-nuts These gluten-free American-style pancakes are made with D « « Â É É , û »Âèã èãã £ £ – a delicious blend of roasted hazelnuts and rich cocoa powder that’s completely palm oil-free. To make 8 pancakes, mash 2 large bananas into a purée. Beat 2 eggs and stir into the bananas until well combined.

Heat a nonstick pan and spoon in 8 dollops of the mixture. Drizzle ã ÛÔ D « « Â É É , û »Âèã èãã onto the pancakes as they cook, swirling with the tip of a knife before it sets. Cook each pancake for 2-3 mins on each side on a medium ¨ ã Â Û ó «ÁÁ « ã »÷ ô«ã¨ öã   slices and 2 tbsp Cocoa & Hazelnut Butter.

Each pancake contains Energy

Fat

Saturates

Sugars

Salt

381kJ 91kcal 5%

5g 7%

1g 5%

8g 9%

0.1g 1%

of the reference intake. See page 8.

Carbohydrate 9g Protein 3g Fibre 1g

PANCAKE DAY

C onfuse d by crêp es? Puzzle d by pancakes?

Never fear! Rea d on for our ultimate guide

Cheat’s crêpes

MORE THAN

They’re as easy as 1-2-3!

50%

of people chose lemon or sugar among their preferred pancake toppings, making them the nation’s favourites*

100g PLAIN FLOUR

DID YOU KNOW…?

You can freeze pancake batter.

Freeze in a freezer bag for up to a month, then defrost overnight in the fridge.

Cooked pancakes can also be frozen.

6 FLAVOUR FLIPS ORANGE BATTER Swap 50ml milk for fresh orange juice, then stir in zest

PESTO BATTER Substitute 1 tbsp milk for 1 tbsp pesto

Chocolate & banana Fry sliced banana in butter to caramelise.

Scatter over chocolate pancakes and drizzle with chocolate sauce.

Ginger St Clements Stir stem ginger syrup into lemon curd. Dollop over orange pancakes.

Top with sliced stem ginger and orange zest.

Feta & roasted pepper Fill pesto pancakes with chopped chargrilled peppers, caramelised red onion, rocket and crumbled feta.

BATTER

300ml MILK

CHOCOLATE BATTER Swap 1 tbsp flour for cocoa powder

Whisk together; pour a thin layer into a heated, oiled pan; swirl to coat; cook for 1 min each side!

HOW TO… MAKE VEGAN PANCAKES Start with a recipe for American-style thick pancakes rather than thin crêpes. Adapt by replacing the milk with a plant-based alternative, and each egg with 60g mashed banana. Or visit tes.co/ coconutpancakes.

TOPPINGS

WORDS BRYONY BOWIE PHOTOGRAPHY STUART OVENDEN FOOD STYLING MIMA SINCLAIR PROP STYLING MORAG FARQUHAR *According to a 2017 YouGov poll

2 EGGS

47

Make your Éô No ne e d to c all for a deliver y – this bright and b eautiful pizza is easy, and fun for kids to make too SUNSHINE PIZZAS Makes 2 pizzas freeze without egg Takes 55 mins plus 1Ω hrs proving Cost per serve £1.19 7g sachet dried yeast 1 tsp caster sugar £ Ûã É£ Éè Ô»èÛ öã for dusting ãÛÔ Û »ã ãÛÔ É»«ó É«» Ô»èÛ ãÛÔ Â öã for greasing ÷ »»Éô Ô ÔÔ Â »÷ Û»« É Â£ Ô ÔÔ Â »÷ Û»« £ Ô ¸ c Û É &«Â Ûã Á«ö ÷ ãÉÁ ãÉ Û ¨ »ó 125g passata £ Ô ¸ »«£¨ã ÁÉûû »» ãÉ Â » £ ££Û £ ¢ Û¨ Û«» » ó Û

1 Pour 180ml warm water into a small bowl. Sprinkle over the yeast and sugar, stir to mix, then set aside for 5-10 mins until the surface is a little foamy.

2 D«ö 㨠Éè Â Û »ã «Â » £ Éô» and make a well in the centre. Pour in the yeast mixture and 5 tsp oil. Using your hands, mix well to a slightly sticky É裨 «ã ÁÉ Éè «¢ «ã Û ÁÛ too wet, a bit more water if it’s too dry.

3 c ÂÛ¢ 㨠É裨 ãÉ »«£¨ã»÷ Éè surface and knead for 8-10 mins until soft and elastic. To knead, push the dough down and then away from you,

using only the heels of your hands. Fold the dough in half and press down, then repeat the previous step, to stretch the gluten in the dough. Turn the dough 45 degrees and repeat until it is smooth and supple (see pics, below right).

4 Put the dough in a clean, oiled bowl and cover with a clean damp tea towel É Û¨ ã É¢ É«» »«Â£ »Á > ó «Â warm place for 1 hr 30 mins or until doubled in size.

5 When the dough has almost risen, heat 2 tsp oil in a frying pan over a medium-high heat. Add the peppers and fry for 4-5 mins until just softened.

Transfer to a plate and set aside.

Add 2 tsp oil to the pan and fry the tomatoes for 3-4 mins until just softened. Set aside with the peppers to cool slightly. Preheat the oven to gas 7, 220°C, fan 200°C. 6 Knock back the dough by kneading again for 1 min; divide into 2 balls. With ô »» Éè É»»«Â£ Ô«Â É»» Éèã ¨ ball of dough into a thin circle, roughly 25cm wide and 1-1.5cm thick. Transfer ãÉ »«£¨ã»÷ Éè ¸«Â£ Û¨ ãÛ 7 Evenly spread the passata over the bases, leaving a 1-2cm border. Scatter the mozzarella, tomatoes and peppers around the pizzas, leaving a gap in the middle. Crack an egg into the centre of each pizza. Bake on the top and middle shelves (swapping them over halfway through) for 12-16 mins until the base is golden and cooked through, and the

COOKING WITH KIDS ]ã ã ¸« Û É è۫£ ÛÁ »» Û ã ¸Â«ó Û Â »ô ÷Û ÛèÔ ó«Û 㨠Á ô¨  chopping or grating. Make sure they stop grating before they reach the end É¢ 㨠«Â£ « Âã ]¨Éô 㨠Á ¨Éô ãÉ ãè  㨠¨É ÉÂ Â É Â ÔÉ«Âã Éèã Â÷ ¨ û Û Â è»ã Û¨Éè» ã ¸ ã¨«Â£Û «Â  Éèã É¢ 㨠Éó   ¨  » ¨Éã »«Öè« Û Y Á«Â ¨«»  ãÉ ô Û¨ 㨠« ¨ Â Û ¢É  ¢ã Éɸ«Â£  ãô  ã Û¸Û ÛÔ « »»÷ «¢ ¨  »«Â£ ô ££ Á ã Û¨ É ÔÉè»ã ÷

48

egg is cooked to your liking. Scatter over the basil and season with black pepper to serve.

Each serving ( Energy

2327kJ 551kcal 28%

Fat

pizza) contains Saturates

Sugars

Salt

17g 5g 9g 1.2g 25% 24% 10% 21%

of the reference intake. See page 8.

Carbohydrate 81g Protein 23g Fibre 5g 1 of your 5-a-day; source of protein

HOW TO KNEAD DOUGH To knead, push the dough down and then away from you, using only the heels of your hands. Fold the dough in half and press down. Turn the dough 45 degrees and repeat until it is smooth and supple.

FAMILY FAVOURITE

COOK’S TIP

RECIPE GEORGINA FUGGLE PHOTOGRAPHY TOBY SCOTT FOOD STYLING BIANCA NICE PROP STYLING LUIS PERAL

Get the kids involved – they can have a go at kneading the dough, and put the passata, veg and cheese on the pizza.

49

Valid from 20 February 2019 until 13 March 2019 for use once in store

ŵŰÔ Éā Walkers Oven Baked, 6 pack Terms and conditions: This coupon has no cash redemption value and can be redeemed only once either in store or online. Only one coupon per transaction. For in-store purchases: Hand this coupon to the Tesco ¨ ¸Éèã ÉÔ ãÉ ãÉ «ó 㨠 ãÛ Û Éó s »« «Â 㨠h<  /KD É»÷ ÉÛÛ Û » ã c Û É ÛãÉ Û K «Û Ûè ¶ ã ãÉ ó «» «»«ã÷ Copied, damaged and defaced coupons will not be accepted. This coupon is, and shall remain the property of Tesco Stores Ltd and is not for resale or publication. For full terms and conditions, please refer to tesco.com/clubcard/help/terms-and-conditions

9

903033 000508

SMART SNACKING

No-cook

SNACKS RECIPES EMMA JANE FROST PHOTOGRAPHY TOBY SCOTT FOOD STYLING BIANCA NICE PROP STYLING JENNY IGGLEDEN

Tr y this colour ful, and healthier, take on the tra ditional doughnut – no fr ying ne cessar y!

APP LE ‘DOUGHNU TS’ Horizontally slice 1 large apple into about 5 x 1cm slices, remove and discard the core, then brush both sides with a little lemon juice.

Peanut, grape & mango Spread with 1 heaped tsp peanut butter, then top with a sprinkling of granola, halved red grapes and thinly sliced mango.

M i xe d b e r r y & c h o c o l a te Spread with 1 heaped tsp no-added-sugar chocolate spread and top with sliced strawberries, whole blueberries and a sprinkling of desiccated coconut.

Kiwi & lime Spread with 2 tsp thick Greek-style yogurt, then top with kiwi slices, grated lime zest and a drizzle of clear honey.

51

STEP-BY-STEP

Beef moussaka Our take on the classic G re ek dish swaps lamb for lean b e ef to create a lighter winter warmer

BEEF MOUSSAKA Serves 6 Takes 1 hr 50 mins plus resting Cost per serve £1.57 3-4 aubergines (about 1kg), trimmed and thinly sliced lengthways 2Ω tbsp olive oil » £ É«É  »÷ ¨ÉÔÔ » ÷ Ûã« ¸  »÷ ¨ÉÔÔ » £ Éã  »÷ ¨ÉÔÔ £ »« »Éó Û Â »÷ ¨ÉÔÔ 2 tsp dried oregano 500g pack lean beef mince 52

1 heaped tsp ground cinnamon 1 tbsp tomato purée 100ml white wine (optional) 400g tin chopped tomatoes Ω beef stock cube, made up to 200ml 1 bay leaf £ ¢ Û¨ ã » ¢ Ô Û» ÷ É裨»÷ chopped (optional) For the béchamel sauce Ω onion 1 bay leaf 500ml milk 50g butter £ Ô» «Â Éè

£ Ô É «ÂÉ ¨ Û Â »÷ £ ã Ω-1 tsp freshly grated nutmeg 2 eggs 40g reduced-fat salad cheese, crumbled

1 Preheat the oven to gas 4, 180°C, fan 160°C. Line 2 large baking trays with foil. Arrange the aubergine slices in a single layer on top. Prick the slices with a fork and use 2 tbsp oil to brush them on both sides. Bake for 25-30 mins or until tender. Remove from the oven and set aside to cool.

RECIPE LUCY JESSOP PHOTOGRAPHY GARETH MORGANS FOOD STYLING LOTTIE COVELL PROP STYLING JENNY IGGLEDEN

HOW TO

Increase the oven temperature to gas 5, 190°C, fan 170°C. 2 Meanwhile, heat the remaining oil in a large, deep, lidded nonstick pan over a low heat. Add the onion, celery and carrot. Cover and cook for 10 mins until softened. Uncover, stir in the garlic and oregano and cook for 5 mins, stirring occasionally. Transfer to a bowl.

3 Fry the mince over a high heat for 3-4 mins until well browned. Return the onion mixture to the pan with the mince and reduce the heat to medium.

Stir in the cinnamon and tomato purée; cook for 2 mins. Increase the heat to high and pour in the wine, if using. Bring to the boil, then simmer for 1 min.

4 Add the tomatoes, stock and bay leaf. Bring to the boil, then simmer very gently, partially covered but stirring now and then, for 30-40 mins until è Y ÁÉó 㨠»« ¢É 㨠 » 10-15 mins if there is a lot of liquid; it needs to be quite thick. Stir in most of the parsley, if using. Discard the bay leaf and season to taste.

5 Meanwhile, make the béchamel. Put the onion, bay leaf and milk in a pan.

Gently heat until just steaming, then set aside to infuse for 5 mins. Strain  «Û 㨠óÉè «Â£Û 6 In another pan, melt the butter, then Ûã« «Â 㨠Éè ãÉ Á ¸ Éèö Ô Ûã Cook over a low heat for 2-3 mins, stirring. Gradually whisk in the warm milk to make a smooth sauce. Simmer, stirring constantly, for 5 mins or until thickened.

Stir in the pecorino, a little nutmeg and some seasoning. Set aside to cool for 5 mins, then whisk in the eggs.

7 Spoon a third of the beef mixture into a 2.5ltr baking dish. Top with a layer of è £«Â ã¨ Â Ô ã ãô« «ۨ«Â£ ô«ã¨  » » ÷ É¢ è £«Â VÉè 㨠béchamel sauce on top to ensure a thick covering. Sprinkle over the salad cheese and top with extra nutmeg.

8 Bake for 30-40 mins until bubbling Éè 㨠£ Û Â ã¨ ãÉÔ «Û Ôè and golden. If the top is darkening too quickly, loosely cover the dish with foil.

Leave to stand for 20 mins to allow the moussaka to set a little before serving.

Sprinkle with the remaining parsley, if using, just before serving.

Each serving contains Energy

1683kJ 402kcal 20%

Fat

Saturates

Sugars

Salt

22g 10g 15g 1.5g 32% 49% 17% 25%

of the reference intake. See page 8.

Carbohydrate 24g Protein 29g Fibre 4g

PREPARE THE AUBERGINES

COOK THE SOFRITO

Aubergines are very sponge-like so tend to absorb a lot of oil when fried. Baking is a much healthier method of cooking as you can control the amount of oil absorbed.

Brushing will help a little go a long way.

Using a classic sofrito base (onion, celery  Éã Û óÉè ãÉ ã¨ ÁÉèÛÛ ¸ and also helps to bulk it out, meaning that less meat can be used, reducing fat and cost.

BROWN THE MINCE

MAKE A ROUX PASTE

c¨«Û ¨ »ÔÛ «ÁÔ Éó 㨠Ô㨠ɢ óÉè  also gives the beef a more appetising golden colour. Use a nonstick pan and ensure it’s very hot before adding the mince so you don’t need to use any extra oil.

Cooking the roux paste for the initial 2-3 mins before you slowly add the milk is ÛÛ Âã« » Û «ã Á ¸ Û Ûè 㨠ã 㨠Éè becomes fully incorporated, which gives you a smooth, thick sauce.

FINISH THE SAUCE

ASSEMBLE THE MOUSSAKA

Adding warm (rather than cold) milk to a roux base makes it easier to incorporate, so it’s less likely to go lumpy. Don’t worry if lumps do form; use a whisk to beat them out. Allow the sauce to cool slightly before adding the eggs, to avoid them scrambling.

Topping the beef and aubergine layers with thick béchamel sauce is key to a moussaka. The eggs whisked into the sauce ¨ »Ô «ã ãÉ Ôè èÔ Â «Û  «ۨ«Â£ with the cheese helps give the dish a delicious golden crust.

53

LIVING ON THE VEG Chef D erek Sarno, working exclusively for Tesco, shows how great tofu is at soaking up flavours in this A sian-inspire d re cip e

RECIPE DEREK SARNO PHOTOGRAPHY TOBY SCOTT FOOD STYLING BIANCA NICE PROP STYLING JENNY IGGLEDEN

S A LT & P E P P E R T O F U

54

Serves 6 gluten-free if tamari is used Takes 30 mins Cost per serve 71p £ Ô ¸ Á ãÉ¢è £ É Â Éè ã ÛÔ É«É £ Âè» Û ã ÛÔ £ »« £ Âè» Û ãÛÔ ¨«Â Û ó ÛÔ« ãÛÔ » ¸ Ô ÔÔ Ô»èÛ öã ãÉ £ «ۨ ãÛÔ Â Û Û »ã ã ÛÔ ó £ ã » É«» £ É É»« ã «ÁÁ  èã «ÂãÉ ÛÁ »» É ãÛ ¨«»»« 㨫»÷ Û»« £  ¨«»»« 㨫»÷ Û»« ÛÔ «Â£ É«ÉÂÛ ã¨«Â»÷ Û»« É 㨠« £É » For the dipping sauce ¨«»»« 㨫»÷ Û»« Á Ô« £«Â£ Ô »   »÷ ¨ÉÔÔ ã ÛÔ ÛÉ÷ Û è É ã Á «

3 / Éô» Á«ö ã¨ É Â Éè É«É and garlic granules, spices and seasonings. Dip each tofu triangle in ã¨ É Â Éè Á«ö ÂÛè «Â£ «ã Û ó »÷ É ã V ã É Â÷ ö ÛÛ Û ã Û« Y Û ó 㨠Á «Â«Â£ É Â Éè Á«ö 4 Place a large, heavy-based frying pan over a medium-high heat and add the oil. Carefully add the tofu and cook for 3 mins each side or until golden.

Remove with a slotted spoon or tongs and drain on kitchen paper.

5 Toss the broccoli in the remaining É Â Éè Á«öãè Û¨ ¸ É Â÷ ö ÛÛ and add the broccoli to the hot pan.

Cook for 5 mins, stirring regularly, until lightly charred but still crunchy. Return the tofu to the pan, add most of the chillies and spring onions and toss to mix. Cook for 2 mins, stirring occasionally, until everything is hot.

6 Transfer to a serving plate. Garnish with the reserved spring onions and chillies, then grind over some more black pepper and serve with the dipping sauce.

Each serving contains Energy

1 Mix all the dipping sauce ingredients in a small dish and set aside until ready to serve.

2 Pat the tofu dry with kitchen paper.

Slice into 1cm pieces, then halve each slice along the diagonal into triangles.

986kJ 236kcal 12%

Fat

Saturates

15g 2g 22% 11%

Sugars

Salt

2g 3%

1.2g 21%

of the reference intake. See page 8.

Carbohydrate 15g Protein 11g Fibre 3g Source of calcium; source of vitamin C; source of protein; low in saturates

‘

‘

Sharing dishes are great when you have friends round for dinner and this flavour-packed tofu recipe won’t disappoint

CHEF AT WORK

COOKâ&#x20AC;&#x2122;S TIP Leftovers can be stored in the fridge in an airtight container for up to 2 days.

55

Everyday easy

Get your week sor ted with these simple ideas for satisf ying dinners

ALS, FIVE ME YS, FIVE DA T ONE LIS

ptional) 1 lemon (o 2 oranges onal) basil (opti 15g fresh ry rosema 15g fresh arsley flat-leaf p sh e fr g 30 h c a y spin 250g bab , spinach atercress 80g bag w t and rocke rooms nut mush 150g chest 1 leek t acks swee 2 x 230g p ed tomatoes n e ip vine-r 2 carrots uash tternut sq 2 small bu hicken sausages kc 400g pac »» ã £ ÔÉ ¸ meatballs k 12 beef e 336g pac me fraîch lf-fat crè se e e h c 5 tbsp ha d la ed-fat sa 75g reduc duced-fat cheese re % 0 3 200g f bread 4 slices o to passata ma to l m 0 50 ato purée 1 tbsp tom esto p d 2 tbsp re etti gh a sp g 300 o en rz 200g o heat, gre k bulgur w c a p g 0 5 2 d barley lentils an ed mix se 2 tbsp 4 ix k scone m ked 320g pac o sm n ze k fro 360g pac »» ãÛ ¸ É ¨ D CUPBOAR UR STORE -virgin olive YO M O R F ra 1 egg, ext olive 1 bay leaf, ves, milk, lo c ic rl plain s, n oil, 4 ga io n n, 2 red o le stock io n o 1 , il o b er r, 1 vegeta flour, suga wine vinegar or cid e it h , rd a st u cube, w m holegrain vinegar, w ire sauce h rs e st e Worc 56

Evelliquas il ium velia sae et, utempor a ditissi del mod et, conet vel evelis

S T U F F E D B U T T E RN U T S Q UA S H Serves 4 Takes 1 hr 5 mins Cost per serve £1.77 2 small butternut squash (about 500g each), halved lengthways and deseeded 3 tbsp olive oil 1 leek, trimmed and thinly sliced 1 garlic clove, crushed 150g chestnut mushrooms, sliced 1 tbsp white wine vinegar or cider vinegar £ ¢ Û¨ ã » ¢ Ô Û» ÷ ¨ÉÔÔ 250g pack bulgur wheat, green lentils and barley 2 x 230g packs sweet vine-ripened tomatoes

1 Preheat the oven to gas 5, 190°C, fan 170°C. Put the squash, skin-side down, on a baking tray and score the Û¨ «Â « ÁÉÂ Ô ãã  ô«ã¨ ¸Â«¢ Brush all over with 1 tbsp oil, then roast for 30-35 mins until softened.

2 Meanwhile, heat 1 tbsp oil in a frying pan over a medium heat. Add the leek and garlic, then cook for 3 mins, stirring occasionally. Add the mushrooms and cook for 3 mins until golden. Stir in the vinegar and parsley, remove from the heat and season to taste.

3 Heat the bulgur wheat mix to pack instructions, then mix with the veg in the pan. Remove the squash from the oven and carefully scoop out most of the Û¨ » ó«Â£ Á É ¨ÉÔ ã¨ Û¨  Ûã« «ÂãÉ ã¨ ó £ Â è»£è Á«ö hÛ ãÉ »» 㨠ÛÖè Û¨ 㨠 «ûû» with 1 tbsp oil. Put the tomatoes next to the squash on the tray and roast for 15-20 mins until the squash is tender.

Each serving contains Energy

Fat

Saturates

1308kJ 310kcal 16%

11g 15%

2g 8%

Sugars

Salt

16g 0.3g 18% 5%

of the reference intake. See page 8.

Carbohydrate 43g Protein 10g Fibre 10g 2 of your 5-a-day; low in saturates

MIDWEEK MEALS

S t u f fe d b u t t e r n u t s q u a s h o p p o s i te

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

57

C H E E S Y M E AT B A L L T R AY B A K E Serves 4 Takes 55 mins Cost per serve 94p 1 tbsp olive oil É«É  »÷ ¨ÉÔÔ £ »« »Éó  »÷ ¨ÉÔÔ £Ô ¸ ¢ Á ã »»Û Á» ãÉÁ ãÉ Ô ÛÛ ã ã ÛÔ ãÉÁ ãÉ Ôè ÷» ¢ ãÛÔ Ûè£ £ É ûÉ £ è ¢ ãÛ » ¨ Û £ ¢ Û¨ Û«» » ó Û ÉÔã«É »

58

èÁ »

1 V ¨ ã 㨠Éó  ãÉ £ Û ¢  , ã 㨠ɫ» «Â » £ Û è Ô Â Éó Á «èÁ ¨ ã 㨠É«É  £ »«  Éɸ ¢É Á«ÂÛ èÂã«» Ûã ã«Â£ ãÉ ÛÉ¢ã  㨠Á ã »»Û  Éɸ ¢É Á«ÂÛ ÁÉ ãè «£ É Û«É »»÷ èÂã«» Éô VÉè «Â ã¨ Ô ÛÛ ã  Á» ô ã 㨠 Ûã« «Â 㨠ãÉÁ ãÉ Ôè ÷ » ¢  Ûè£ c ÂÛ¢ ãÉ É Ûã«Â£ ã«Â  ¸ ¢É Á«ÂÛ 2 Y«ÂÛ ã¨ É ûÉ è ɻ ô ã «Â ô »» 㨠 Ûã« «ÂãÉ ã¨ Á ã »» Á«öãè ] ãã Éó 㨠¨ Û Â

¸ ¢É ¢è 㨠Éɸ ] ãã Éó Û ó «¢ ÷Éè »«¸

ã¨

Á«ÂÛ É èÂã«» Û«» ãÉ

Each serving contains Energy

2142kJ 511kcal 26%

Fat

Saturates

Sugars

Salt

22g 8g 12g 1.6g 31% 42% 14% 26%

of the reference intake. See page 8.

Carbohydrate 51g Protein 26g Fibre 3g

£4 MEAL! For more budget midweek meals, visit tes.co/£4

MIDWEEK MEALS

S M O K E D H A D D O C K R A RE B I T Serves 4 Takes 35 mins Cost per serve

Ÿ

£ Ô ¸ ¢ Éû  ÛÁɸ ¨ É ¸ »» ãÛ ¢ ÉÛã £ ÷ ÛÔ«Â ¨ ã ÛÔ ô¨É» £ «Â ÁèÛã ãÛÔ Ô» «Â Éè ã ÛÔ Á«»¸ ãÛÔ tÉ Ûã Û¨« Û è É ãÉ ã Ûã £ è ¢ ã ¨ Û £ ã Û»« Û É¢ ££ ÷É»¸ For the salad Ÿ £ £ô ã ÛÛ ÛÔ«Â ¨ Â É ¸ ã É Â£ Û Ô » ¨ èã «ÂãÉ Û»« Û öã ó« £«Â É»«ó É«» ¢É «ûû»«Â£

1 V ¨ ã 㨠£ «»» ãÉ ¨«£¨ Vèã 㨠¨ É ¸ É ¸«Â£ Û¨ ã  £ «»» ¢É Ÿ Á«ÂÛ èÂã«» ÉÔ Öè  Éɸ 㨠É裨 Éó Û ã Û«  ¸ Ô ô Á Vèã 㨠ÛÔ«Â ¨ «Â É»   ÔÉè Éó É«»«Â£ ô ã ãÉ ô«»ã hÛ ã¨ ¸ É¢ ÛÔÉÉ ãÉ Ô ÛÛ Éèã ö ÛÛ »«Öè« ã¨ Â Û ã Û« 2 / ÂÉÂÛã« ¸ Û è Ô Â Á«ö 㨠ÁèÛã Éè  ãÛÔ Á«»¸ «ÂãÉ Ô Ûã VÉè «Â ã¨ Ûã É¢ 㨠Á«»¸  㨠tÉ Ûã Û¨« Û è  Éɸ Éó »Éô ¨ ã Ûã« «Â£ ¢É Á«Â c«Ô «Â 㨠¨ Û Â Ûã« èÂã«» Á »ã ã ¸«Â£ ÂÉã ãÉ » ã 㨠Á«öãè É«» Y ÁÉó ¢ ÉÁ 㨠¨ ã Â Û ã Û« ãÉ ÉÉ» »«ãã» 3 >«£¨ã»÷ ãÉ Ûã 㨠É É㨠۫ Û Â Ô» É ¸«Â£ Û¨ ã «ó« 㨠spinach between the toasts and top each with a piece of ¨ É ¸ ã 㨠££ ÷É»¸ «ÂãÉ the warm cheese mixture and ÛÔÉÉ Éó 㨠¨ É ¸ ' «»» ¢É Á«ÂÛ èÂã«» £É» Â Â è »«Â£ «ó« 㨠ô ã ÛÛ Û » Â É Â£ Û»« Û ãô  Ի ã Û Â Û ó ô«ã¨ 㨠¨ É ¸ «ã ô«ã¨ »«ãã» É«» «ûû» Éó ã¨ Û » ãÉ Û ó Each serving contains Energy

1812kJ 432kcal 22%

Fat

Saturates

Sugars

Salt

19g 9g 9g 3.0g 26% 44% 10% 50%

FLAVOUR TWIST Swap the milk for beer or cider to give your rarebit a richer taste.

A

ne wt ake on

Welsh ra

rebit

of the reference intake. See page 8.

Carbohydrate 32g Protein 34g Fibre 3g

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

59

M U S TA RD C H I C K E N S PAG H E T T I Serves 4 Takes 25 mins Cost per serve 99p 1 tbsp olive oil É«É  »÷ Û»« £ »« »Éó èÛ¨ £ ÛÔ £¨ ãã« £ Ô ¸ ¨« ¸ Â Û èÛ £ Û ã ÛÔ ô¨É» £ «Â ÁèÛã ã ÛÔ ¨ »¢ ¢ ã Á ¢ ¯ ¨ » ÁÉ û Ûã ÉÔã«É » £ ÷ ÛÔ«Â ¨ £ ¢ Û¨ ã » ¢ Ô Û» ÷ É裨»÷ ¨ÉÔÔ ÉÔã«É »

Drain well, reserving 5 tbsp of the cooking water.

2 Split open the sausages and crumble the meat into the pan with the onion, discarding the skins. Increase the heat to medium and cook for 5-6 mins, breaking up the meat up with a wooden spoon, until golden and cooked through. Stir in the mustard, crème fraîche and pasta cooking water and bring to a simmer. Add the lemon zest (if using) and spinach and cook for 1-2 mins until just wilted.

3 Stir the spaghetti through the sausage mixture, then divide between 4 bowls.

Scatter over the parsley, if using, and some black pepper to serve.

For more budget midweek meals, visit tes.co/£4

Each serving contains Energy

2105kJ 499kcal 25%

Fat

Saturates

15g 4g 21% 22%

Sugars

Salt

8g 8%

1.8g 30%

of the reference intake. See page 8.

Carbohydrate 66g Protein 28g Fibre 5g High in protein; low in saturates

m in ut es

1 Heat the oil in a large nonstick frying pan over a low heat. Add the onion and garlic and cook for 6-8 mins, stirring occasionally, until softened. Meanwhile, cook the spaghetti to pack instructions.

£4 MEAL!

y Read 60

an h t ss e l in

30

MIDWEEK MEALS

P O RK & P E S T O C O B B L E R Serves 4 Takes 55 mins Cost per serve £1.32 1 tbsp olive oil £ ÔÉ ¸ »» ã èã «ÂãÉ » £ É«É èã «ÂãÉ ô £ »« »Éó èÛ¨ ÉãÛ èã «ÂãÉ Á Ô« ã ÛÔ Ô» «Â Éè £ ¢ Û¨ ÉÛ Á ÷ É裨»÷ ó £ ã » ÛãÉ ¸ è Á 2 tbsp red pesto £ Ô ¸ Û É Á«ö ã ÛÔ Û Á«ö Á» Á«»¸ Ô»èÛ ã ÛÔ ¢É

Á ¨èÂ¸Û £ Û Û ¨ÉÔÔ èÔ ãÉ

èÛ¨«Â£

Á»

1 Heat the oil in a lidded 1.2ltr Á Ô ÉÉ¢ ÛÛ É» «Û¨ Â the pork. Cook for 3-4 mins, stirring occasionally, until browned all over.

Transfer to a plate with a slotted spoon and set aside. Add the onion, garlic and carrots to the dish and cook for 5-6 mins until beginning to soften.

2 ]ã« «Â 㨠Éè  ÉÛ Á ÷ 㨠stock and bring to a simmer. Return the pork to the dish, season and mix well.

Cover and simmer over a very low heat for 15 mins. Stir in the pesto. Preheat the oven to gas 6, 180°C, fan 160°C. 3 Tip the scone mix into a bowl and stir in most of the seeds (reserving 2 tsp for the top) and a pinch of salt. Add the milk and mix to a soft dough. Cut into

12 pieces, then use your hands to ãã  ¨ Ô« «ÂãÉ É裨 « » about 2.5cm thick. Place the scones on top of the pork mix, brush with milk and scatter with the reserved seeds.

Bake for 25-30 mins until the topping is risen and golden.

Each serving contains Energy

2834kJ 675kcal 34%

Fat

Saturates

Sugars

Salt

26g 8g 25g 2.4g 37% 42% 28% 40%

of the reference intake. See page 8.

Carbohydrate 73g Protein 37g Fibre 7g

FLAVOUR TWIST

RECIPES JENNY WHITE PHOTOGRAPHY GARETH MORGANS FOOD STYLYING EMMA JANE FROST PROP STYLING LUIS PERAL

Try adding mustard, crushed chillies or chopped herbs to the scone mix.

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

61

y e l l a V o e Y l a e r Come visit the in Blagdon, Somerset

But if you can’t, grab a spoonful in the yogurt aisle Here at Yeo Valley, we’re always happy to have people over. But if you’re too busy, there’s a real taste of Somerset waiting in your local supermarket – our Kefir.

Kefir is an organic, fermented yogurt that’s creamy and tangy. With billions of live bacteria, it’s been keeping tummies happy for centuries.

Kefir is originally from the Caucasus mountains, but we’ve given it some Somerset love. Why don’t you give it a try?

Available in:

Natural

Blueberry

Strawberry

Offer applies to Yeo Valley Kefir Natural, Blueberry and Strawberry Yogurt 350g. Normal price; £1.50. Offer price; £1.Offer starts 13.02.19 and ends 05.03.19.

Subject to availability. Available online and instore. Selected stores only.

Big night in Ditch the takeaway and make Jamie’s delicious healthier versions – all are under £2 p er ser ving!

C r is p y f ive-spice salmon p64

When I joined forces with Tesco last year, my brief was super-clear – to deliver exciting, healthier food that helps takes the Ô ÛÛè É ÷Éè ô »» ã With that in mind, this month I’m showing you just how easy it can be to knock up some seriously tasty meals inspired by ÔÉÔè» ã ¸ ô ÷Û ]É often, takeaways and fast food are laden with oil, and packed with salt and ô¨É ¸ÂÉôÛ ô¨ ã »Û Cooking your own is a healthier option, plus ÷Éè »» ¸ÂÉô ô¨ ã Û «Â «ã We’ve got three stonkingly brilliant dishes to get things going: Harissa roast chicken fajitas, Kinda veggie biryani and «ÛÔ÷ ó ÛÔ« Û »ÁÉ which tick all the boxes for a delicious, superÉ » ¢ Á«»÷ ¢ Ûã I’m getting hungry just thinking about them!

Big love and happy cooking,

63

C RI S P Y F I V E - S P I C E S A L M O N W i th sw e e t & s o u r v e g Cooking one big piece of salmon gives öÈç ªÁ Ö ª º ·ö Ú§ óªâ§ ¢ÈÖ¢ ÈçÚ crispy skin. I’ve used teriyaki sauce, ó§ª § ÈÁâ ªÁÚ ÚÈö ÀªÖªÁ Á ¢ªÁ¢ Ö for triple the pleasure in one bottle, ÓºçÚ §ªÁ Ú ò ÚÓª Á ÓªÁ ÓÓº ¡ÈÖ º ÚÚª Úó â Á ÚÈçÖ õ ÁµÈö

HARISSA ROAST CHICKEN FAJITAS C r is p y c h i c k p e a s & s l a w Harissa is a really delicious, fairly mild North African chilli paste that does amazing things to chicken. It’s so much fun to serve this fajita-style, and so easy too! You’re going to love it.

Serves 6 Takes 1 hr 30 mins Cost per serve £1.50

1 Rub the salmon all over with the ó ÛÔ« Ô«Â ¨ É¢ Û Û »ã  a little oil, then place skin-side down in a large cold non-stick frying pan on a medium–low heat. Cover with wet greaseproof paper and cook for 15 mins, or until just pink. Remove the Ô Ô Â «Ô ¢É 㨠 » Û Û 2 Trim the spring onions, then shred one and put aside. Deseed the peppers and cut into 2cm chunks along with the remaining spring onions.

V »   »÷ Û»« 㨠ÉãÛ 3 Place a wok over a high heat and throw in the veg, moving it around for 2 mins to soften and lightly char.

4 ]ã« «Â ã¨ É Â Éè ó«Â £ ãÉÁ ãÉ purée, teriyaki and the pineapple (juice and all), followed by 250ml of water. Simmer for 5 mins, or until thickened, adding the peas for the last 2 mins. Season to taste.

5 Break up the salmon and divide between plates, along with the veg.

Scatter over the shredded spring onion. Great with rice and chilli sauce.

1088kJ 260kcal 13%

Fat

Saturates

Sugars

Salt

10.5g 1.8g 16.7g 0.7g 15% 9% 19% 12%

of the reference intake. See page 8.

Carbohydrate 22.3g; Protein 20.3g; Fibre 3.5g High in vitamin C, which supports the normal function of the immune system

64

‘Trade battered chicken ¡ÈÖ Ú§ \ ºÀÈÁ ªÚ §ª¢§ ªÁ òªâ ÀªÁ ó§ª § ÚçÓÓÈÖâÚ â§ À ªÁâ Á Á È¡ ÁÈÖÀ º ÈÁ Ú

Jamie’s smart shopping tips MAKE A LIST It sounds obvious, but it’ll stop you from buying more than you need.

DON’T SHOP ON AN EMPTY STOMACH It’ll distract you from your mission and you’ll wind up with loads of extras (often unhealthy!) in your basket.

EMBRACE SEASONAL PRODUCE c¨«Û «Û ô¨ ÷Éè »»  㨠best bargains, freshest food  ÁÉÛã ö «ã«Â£ óÉè Û

1 Preheat the oven to gas 4, 180°C, fan 160°C. Dollop the harissa into a large roasting tray, add a splash of vinegar and a good pinch of sea salt and black pepper.

2 Scrub the sweet potatoes, drain the chickpeas and add to the tray, along with the chicken. Give everything a really good rub and mix up, then turn the chicken breast-side down and roast for 1 hr 20 mins, or until golden and cooked through*, turning the chicken halfway, and basting occasionally.

3 To make the slaw, place 2 tbsp of vinegar and oil into a bowl. Scrub the carrots and coarsely grate or  »÷ slice along with the apples and cabbage. Roughly chop the mint leaves (if using), then toss together and season to taste with salt and pepper.

4 Transfer the chicken to a big platter along with the chickpeas. Tear open the sweet potatoes and add to the platter, then drizzle over any tasty juices from the tray.

5 Warm the tortillas in the oven; ripple a little harissa through the yogurt. Shred the chicken and let everyone load up their tortillas with a bit of everything.

Each serving contains

Each serving contains Energy

HEALTHIER SWAP

BUDGET BETTER Decide in advance how much you want to spend and do your best to stick to it.

Energy

1969kJ 470kcal 24%

Fat

Saturates

Sugars

Salt

19.3g 5.5g 10.6g 0.9g 28% 28% 12% 15%

of the reference intake. See page 8.

Carbohydrate 39.2g; Protein 32.8g; Fibre 8.1g High in protein, which supports the maintenance of muscle mass

Insert a skewer into the thickest part of the meat and check the juices run clear RECIPES ©JAMIE OLIVER ENTERPRISES LIMITED PHOTOGRAPHY ©JAMIE OLIVER ENTERPRISES LIMITED, BY TARA FISHER

500g piece of salmon from sustainable sources, skin on, scaled, pin-boned ¨ Ô ãÛÔ ¨«Â Û ó ÛÔ« olive oil 1 bunch of spring onions 3 mixed-colour peppers 2 carrots ã ÛÔ É Â Éè 2 tbsp white wine vinegar 1 tbsp tomato purée 1 tbsp teriyaki sauce 432g tin of pineapple chunks in juice 150g frozen peas

2 heaped tsp harissa, plus extra to serve red wine vinegar 3 sweet potatoes (about 800g) 400g tin of chickpeas 1.3kg free-range whole chicken extra virgin olive oil 2 carrots 2 eating apples º of a red cabbage 4 sprigs of fresh mint (optional) 6 wholemeal tortillas 6 tbsp natural yogurt

*

Serves 6 Takes 25 mins Cost per serve £1.81

JAMIE OLIVER

Jamie’s 5 ways with harissa Use up the rest of your jar with these tasty ideas...

1 Add a spoonful to burger mince.

2 Yè «ã Éó ó £ ¢É É Ûã«Â£ ã ÷ 軫 Éô aubergine or squash, to name a few).

3 Marble it through soup.

4 Swirl it through houmous.

5 c ÷ «ã «Â Á «Â Á ã Û¨ É ãÉ¢è

HEALTHIER SWAP gÁºª· ó§ªâ ÓÈâ âÈ Ú Úó â ÓÈâ âÈ Ú ÈçÁâ Ú È¡ öÈçÖ ö & â ªÁ

65

JAMIE OLIVER

K I N DA V E G G I E B I RYA N I Paneer & green chilli My healthier spin on this classic Indian rice dish will be a massive hit with all the family. I’ve layered up basmati with Ó Á Ö ò ¢ Á ÚÓª Ú âÈ òÈçÖ ò Öö grain, and baked it in the oven for a ¢ÈÖ¢ ÈçÚ ÖªÚÓö âÈÓ óÈÖ⧠¢§âªÁ¢ over. It smells incredible too!

Serves 6 Takes 1 hr Cost per serve £1.06 450g basmati rice 3 onions 6 cloves of garlic 5cm piece of ginger olive oil 1 tbsp curry powder 600g ripe tomatoes, on the vine 1 fresh green chilli 1 tbsp tomato purée » £ ¨ É¢ 軫 Éô Éèã ¸£ 200g paneer cheese 250g frozen spinach è ¨ É¢ ¢ Û¨ É «  £ £' ¸ ÷É£è ã ground turmeric, for dusting

1 Preheat the oven to gas 6, 200°C, fan 180°C. Cook the rice in a large pan of boiling salted water according to the packet instructions, then drain and leave to cool.

2 V »   »÷ Û»« 㨠É«ÉÂÛ garlic and ginger. Place a large shallow ovenproof pan over a medium heat with 1 tbsp of oil, add the sliced ingredients  è ÷ ÔÉô 㨠 Éɸ ¢É Á«ÂÛ É èÂã«» £É»  Ûã« «Â£ £è» »÷ 3 YÉ裨»÷ ¨ÉÔ ã¨ ãÉÁ ãÉ Û Â ¨«»»« Û «¢ ÷Éè »«¸ 㨠 ãÉ ã¨ pan. Stir in the tomato purée and cook for 5 mins, or until softened, breaking èÔ ã¨ ãÉÁ ãÉ Û Û ÷Éè £É 4 ¸ 㨠軫 Éô «ÂãÉ «ã Û«û É ãÛ ã¨ Â ã «Á   »÷ ¨ÉÔ ã¨ Ûã »¸  É裨»÷ ¨ÉÔ Â÷ « leaves. Dice the paneer and add to ã¨ Ô Â »É£ ô«ã¨ 㨠軫 Éô and leaves, the spinach and 100ml É¢ ô ã '«ó ó ÷㨫£ £ÉÉ stir, bring to the boil, then cover and simmer for 15 mins, stirring É Û«É »»÷ 5 D Âô¨«»  »÷ ¨ÉÔ ÷Éè É«  Ûã »¸Û  »» 6 Remove the pan from the heat, stir 㨠É裨 㨠÷É£è ã Â Û ÛÉ ãÉ Ô ¢ ã«É ] ÉÉÔ Éèã ¨ »¢ 㨠è ÷ 66

from the pan and set aside. Sprinkle over half the coriander, then spoon over half the cooled rice, followed ÷ èÛã«Â£ É¢ ãè Á « Y ãè  㨠ÁÉó è ÷ ãÉ ã¨ Ô Â Â Ô ã 㨠» ÷ Û coriander, rice and turmeric.

7 «ûû» ô«ã¨ »«ãã» É«»  ¸ ã the bottom of the oven for 25 mins, or until golden and crisp. Bring to the table and dive in. Delicious Û ó ô«ã¨ è ¨÷ ÔÉÔÔ ÉÁÛ Â Á 壃 ¨èã ÷ Each serving contains Energy

2209kJ 528kcal 26%

Fat

Saturates

Sugars

Salt

13.6g 6.0g 14.1g 0.2g 19% 30% 16% 3%

of the reference intake. See page 8.

Carbohydrate 80.4g; Protein 25.9g; Fibre 8.1g Source of vitamin C, which supports the normal function of the immune system

HEALTHIER SWAP ‘Instead of meat, my biryani is packed full of lovely veg for a winning family meal.’

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GIVING BACK

Community

cooking

F

ood plays an important role in our lives all year round, but it’s late winter when a warming meal can make all the difference. Making a hearty soup when it’s cold outside will seem like second nature to many, but an increasing number of people find it hard to put food on the table. Foodbank usage is on the rise: new research shows that one in 14 adults in the UK* – some 3.7m people – has sought support from a foodbank to access food.

Since 2015, Tesco has been working with FareShare – a charity that redistributes food to charities and community groups – and donating food that may otherwise have gone to waste. This scheme helps to provide a million meals

68

a month to 7,000 different charities. But Tesco wants to do more to help FareShare make the most of the food it receives.

TEAMING UP WITH JAMIE OLIVER In January 2019, Tesco and FareShare partnered with Jamie Oliver to launch the Community Cookery School, to help community cooks across the country overcome some big challenges. From knowing what to do with large quantities of seasonal produce, to how to turn surplus ingredients into substantial, healthy meals for those in need, the Community Cookery School will see 1,000 community cooks learn how to get the most out of their ingredients. The training will include tips from Jamie and Tesco food experts, as well as specially developed recipes from Jamie, ranging from versatile base sauces to batch-cook curries and pasta dishes.

Ultimately, the goal is to make sure even less food is wasted – helping feed even more people who need it.

For more information, visit fareshare.org.uk.

Tesco and FareShare provide

1m meals to charities every month

1,000

community cooks will be trained through the new Community Cookery School

HOW YOU CAN HELP Look out for collection points in larger Tesco stores where you can donate non-perishable food – there are more than 540 across the UK.

WORDS BRYONY BOWIE PHOTOGRAPHY ANDREW PARSONS, GETTY IMAGES; JAMIE PHOTOGRAPHY: © 2018 JAMIE OLIVER ENTERPRISES LIMITED, PHOTOGRAPHER DAVID LOFTUS, *According to a D-CYFOR poll for The Independent

Tesco, FareShare and Jamie Oliver have teamed up to cut food waste and provide more meals for those in need

VALENTINEâ&#x20AC;&#x2122;S DAY

BREAKFAST FOR TWO Treat a loved one with these special yet speedy morning meals

CHAI SMOOTHIE BOWL

CRUMPET FRENCH TOAST

SOF T CHEESE & BACON ON TOAST

SPICED HALLOUMI FRY-UP 69

VALENTINE’S DAY

Serves 2 Takes 10 mins Cost per serve 88p 4 smoked streaky bacon rashers 4 tsp clear honey 100g soft cheese 1 tsp chopped fresh thyme leaves 2 thick slices of sourdough, toasted good pinch of crushed chillies (optional) a few Little Gem lettuce leaves, to serve

remaining thyme and the crushed chillies (if using).

Drizzle over the remaining honey and serve with the lettuce leaves.

Each serving contains Energy

1395kJ 334kcal 17%

Fat

Saturates

Sugars

Salt

8g 9%

2.1g 35%

17g 8g 24% 39%

of the reference intake. See page 8.

Carbohydrate 31g Protein 15g Fibre 2g

1 Preheat the grill to high.

Arrange the bacon on a rack, brush with 2 tsp of the honey, then grill for 3-4 mins until golden and crisp.

2 Meanwhile, use a fork to whip the soft cheese in a bowl with half the thyme and some seasoning.

3 Thickly spread each slice of toast with the whipped cheese, then top each with 2 rashers of bacon. Sprinkle with the

S P I C E D H A L L O U M I F RY - U P Serves 2 Takes 15 mins Cost per serve £1.62 2 medium tomatoes, halved 1Ω tbsp rapeseed or olive oil £ Ô» «Â Éè 1 tsp ground cumin 1 tsp smoked paprika 150g 30% less fat halloumi, drained and sliced into 8 1 medium ripe avocado, peeled and sliced 1 lime, cut into wedges 2 slices of toast, to serve 2 tbsp Tesco Finest chilli relish, to serve

1 Preheat the oven to gas 7, 220°C, fan 200°C. Put the tomatoes on a baking tray, season the cut side, drizzle with Ω tbsp oil and roast for 12-15 mins until soft.

2 D Âô¨«» Á«ö 㨠Éè spices and some black pepper on a plate. Press each side of 70

CHAI SMOOTHIE BOWL Serves 2 Takes 15 mins plus overnight freezing Cost per serve 89p 400ml sweetened almond milk 2 Tesco Finest chai teabags 30g rolled oats 2 ripe bananas, chopped and frozen º tsp ground cinnamon Ω tsp chia seeds (optional) 50g blueberries 25g chopped toasted nuts and seeds, such as almonds and Ûè Éô Û Û

1 Pour the milk into a saucepan.

Warm over a medium heat until just bubbling, then add the teabags. Stir, then remove from the heat. Set aside for 5-10 mins to infuse, then squeeze out the teabags and discard.

2 Blitz the oats with the infused milk and frozen banana chunks in a food processor until smooth.

Pour between 2 bowls.

the halloumi slices into the ÛÔ« Éè ãÉ É ã 3 Heat the remaining 1 tbsp oil in a frying pan over a medium heat.

Fry the halloumi for 2-3 mins each side until golden and crisp.

4 Serve the spiced halloumi with the tomatoes, avocado, lime wedges, toast and chilli relish.

Each serving contains Energy

2431kJ 583kcal 29%

Fat

Saturates

Sugars

Salt

38g 14g 14g 2.5g 55% 70% 15% 42%

of the reference intake. See page 8.

Carbohydrate 35g Protein 26g Fibre 5g

C RU M P E T F RE N C H T OA S T Serves 2 freeze cooked crumpets only Takes 15 mins Cost per serve 90p 2 eggs 50ml skimmed milk 1 tsp ground cinnamon 2 tbsp icing sugar 4 crumpets 150g frozen mixed berries 1 tbsp maple syrup, plus extra to serve (optional) 20g butter 100g 0% fat Greek-style yogurt

1 Whisk the eggs, milk, cinnamon and 2 tsp icing sugar in a wide, shallow bowl. Add the crumpets and soak for 2 mins each side.

2 Meanwhile, heat the berries, 1 tbsp icing sugar and 1 tbsp water in a small saucepan over a low heat for 5 mins or until warmed through and syrupy. Add the maple syrup.

3 Dust with the cinnamon and chia seeds, if using, then top with the blueberries and chopped nuts and seeds to serve.

Each serving contains Energy

Fat

Saturates

1228kJ 291kcal 15%

12g 17%

1g 7%

Sugars

Salt

27g 0.3g 30% 5%

of the reference intake. See page 8.

Carbohydrate 42g Protein 7g Fibre 5g 1 of your 5-a-day; low in saturates

GET AHEAD You’ll need to freeze the banana at least a day ahead.

3 Melt the butter in a nonstick frying pan over a medium heat.

Fry the crumpets for 2-3 mins each side until golden brown and piping hot.

4 Divide the crumpets between 2 plates and dust with the remaining 1 tsp icing sugar.

Top with the yogurt, spoon over 㨠÷ ÉÁÔÉã  «ۨ by drizzling with extra maple syrup, if you like.

Each serving contains Energy

2109kJ 501kcal 25%

Fat

Saturates

Sugars

Salt

16g 7g 28g 1.4g 23% 35% 31% 23%

of the reference intake. See page 8.

Carbohydrate 69g Protein 19g Fibre 5g

RECIPES LUCY O’REILLY PHOTOGRAPHY TOBY SCOTT FOOD STYLING BIANCA NICE PROP STYLING LUIS PERAL

S O F T C H E E S E & B AC O N O N T OA S T

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Handy hydrators Water is essential for your b o dy to ke ep p er forming at its p eak. Find out how to stay hydrate d at work, home and on the go…

The sporty one

The sparkling one

Grab a bottle of Highland Spring Still Spring Water 750ml, 75p (10p/100ml), as you hit the gym.

It’s been naturally filtered by the Ochil Hills in Scotland, plus the bottles are 100% recyclable.

The handy sports cap lets you sip as you work out, to stay hydrated.

Coconut water has naturally occurring electrolytes, which can aid hydration. Try no-added-sugar Coco Fuzion 100, 250ml, £1 (40p/100ml), available in raspberry and mango flavours. It’s so good, it’s the current official hydration partner to England RFU.

The sustainable one

The sunshine one If you’re missing the sun, you’re probably lacking the vitamin D it helps your body create. Get More Vitamin D 500ml, £1.45 (29p/100ml), contains a daily dose of 10 micrograms of vitamin D and only five calories. It’s made with spring water and flavoured with mango and passion fruit for a fruity drink.

Grab a reusable CanO Water 500ml, £1 (20p/100ml), for a thirst-quenching, environmentally friendly drink on the go.

The cans are made from an average of 68% recycled content and filled at source with natural spring water from the Austrian Alps.

The recovery one Replenish with Lucozade Sport Fitwater 6 x 660ml, £3.79 (10p/100ml) or 600ml bottle, 70p (12p/100ml).

It contains four key electrolytes lost through sweat to help you stay hydrated and recover from your busy lifestyle.

Turn over for our tips

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Be water wise ¨ É ÉÛ ÷É è  ô ¨÷ ãÉ Û Â Á ¸ Ûè ÷É è ¸ÂÉô 㨠¢ ãÛ É 㨫 Ûã Û É ÷É è ¸ Ô Û«Ôԫ£ 㨠Éè£ ¨Éèã 㨠÷

JET-SETTERS Getting dehydrated on the journey is the easiest way to è«Â ã «Ô /¢ ÷Éè ÷«Â£ ã ¸  ÁÔã÷ Éãã» ÷Éè  »» É you’re through security. If you Â É ãÉ Ô ¸ ÷Éè èÔ ¢É  »÷ ã «Ô Á ¸ Ûè ÷Éè Ô» ã¨ è« Û ÷Éè »» »ÉÛ

HOW TO STAY HYDRATED AT WORK

É

«Â£ ãÉ ã¨ E ã«É » ,÷

ã«É Éè «»

Q Create healthier habits: bring water into your meetings Q Switch to herbal teas; it will help you cut back on ¨÷ ã«Â£ «Â  encourage you to up your è« «Âã ¸ «¢ ÷Éè Ûã 裣» to drink plain water Q Food provides liquid ãÉÉ ÛÉ É ã Û¸«Ô ¸¢ Ûã É »è ¨ ¸Û Q Set a timer to remind you to drink if you forget

If you want to ¸ Ô ã ¸ of how much water you’re «Â¸«Â£ Á ¸ 㨠side of a clear water bottle with a line at every 250ml (about a glass). You could also add time goals as motivation.

THE ENHANCING ONE Pop a Robinsons Squash’d 66ml, £2, in your bag and you can make water more exciting, wherever you are.

It’s super-concentrated, portable squash with no added sugar, no artificial colours or flavourings – just real fruit in every drop.

DID YOU KNOW…?

Our brains are 73% water.

Poor hydration can have an ó Û ã É ¨Éô Éè brains perform*.

Know the signs of dehydration Muscle cramp ¸  «Â¢ Öè Âã è «Â Flushed skin ÷ ÁÉè㨠 ÷ Û Heat intolerance & ã«£è

How much is enough?

The NHS recommends a minimum è« «Âã ¸ É¢ »ã É Ÿ £» ÛÛ Û Ô ÷ ÁÉ «¢ ÷Éè ö «Û

FUSS-FREE MEALS

Mushroom & lentil linguine Cook 300g Linguine to pack instructions; drain and return to the pan. Meanwhile, heat 1 tbsp olive oil in a large frying pan over a medium-high heat. Add a 500g pack frozen Mushroom Medley and cook for 7 mins until softened. Increase the heat to high and cook for 4-5 mins until most of the liquid from the mushrooms has evaporated. Reduce the heat to medium and add a drained 390g tin Green Lentils and a 350g tub Chargrilled Vegetable Sauce. Simmer gently for 5 mins, stirring occasionally. Season to taste, then stir into the pasta. Toss well, divide between 4 shallow bowls and scatter over 15g roughly chopped Flat Leaf Parsley to serve.

Each serving contains Energy

Fat

Saturates

1740kJ 409kcal 20%

5g 8%

1g 6%

Sugars

Salt

12g 0.5g 13% 9%

of the reference intake. See page 8.

Carbohydrate 77g Protein 16g Fibre 9g Source of protein; low in saturates; low in fat; low in salt; 2 of your 5-a-day

Serves 4 Cost per serve £1.17

5

ingredient

RECIPES JENNA LEITER PHOTOGRAPHY TONY BRISCOE FOOD STYLING EMMA JANE FROST PROP STYLING SARAH BIRKS Packaging subject to change

G reat ideas for quick and easy midwe ek meals

Cheat’s t’ 10-minute 10 i t prawn & pea risotto Heat 1 tbsp olive oil in a lidded saucepan over a medium-high heat and add 100g Diced Onion; cook for 5 mins. Add 2 x 250g packs Wholegrain Rice & Quinoa and 175ml hot vegetable stock (or water), along with 200g frozen Garden Peas. Gently break up the rice with a wooden spoon. Cover and cook for 3 mins, stirring occasionally, then add 2 x 150g packs Cooked and Peeled King Prawns. Cook for 1-2 mins until the prawns, rice and peas are piping hot and most of the liquid has been absorbed. Remove from the heat. Chop Ω x 85g bag Watercress and stir through; season to taste. Top with watercress leaves and black pepper to serve.

Each serving contains Energy

1412kJ 336kcal 17%

Fat

Saturates

7g 2g 10% 11%

Sugars

Salt

5g 5%

1.2g 19%

of the reference intake. See page 8.

Carbohydrate 41g Protein 22g Fibre 13g High in protein; 1 of your 5-a-day

Serves 4 Cost per serve £2.30

Brilliantly simple For more quick, easy recipes and videos, visit tes.co/5ingredient

73

LEFTOVERS

We’re on a mission to help you make p ea ce with your lef tovers, one ingre dient at a time.

This month: milk igh in protein and vitamin B12*, milk is a household staple that’s as nutritionally  « » Û «ã «Û ó Û ã«»  ÛÔ«ã 㨠«Â Û ÔÉÔè» «ã÷ of plant-based milks, sales of « ÷ Á«»¸ Ûã«»» ÉÛ ÷ «Â 2017** ,Éô ó ô¨«» ô É have a fondness for milk, the Öè«ó » Âã É¢ Á glasses are Ûã«»» 㨠Éô ô ÷ ó ÷ ÷ in the UK*** Y É ¢É Éè tips to keep milk fresher for »É£  ÛÉÁ  ô « Û ãÉ ¨ »Ô èÛ «ã èÔ

H

KHEER (RICE PUDDING) Cook milk, sugar and basmati rice, stirring, for 15 mins. Slowly add condensed milk. Stir in crushed cardamom seeds, then scatter with chopped nuts to serve.

FISH CHOWDER Dry-fry pancetta.

Add celery and potato; cook to soften. Add milk and stock; simmer for 5 mins. Add fish pie mix and cook for 5 mins.

Scatter with chives.

STORE IT RIGHT The fridge doors are warmer than the shelves, so keep milk in a sealed container on the shelves if you can. If possible, store away from strong-smelling foods, to prevent it from picking up smells. If you struggle to get through milk before it goes off, consider switching to a filtered variety, which stays fresh for twice as long once opened.

m

glasses of milk 㨠Éô ô ÷ ó ÷ ÷ in the UK

MAKE FRIENDS WITH THE FREEZER Whole milk freezes less well than semi-skimmed due to the high fat content, but can still be frozen.

Freeze as soon as possible once opened, and ensure it’s within the ‘use by’ date. Milk expands 74

BUTTERNUT SQUASH & SAGE BAKE Layer thinly sliced peeled potato and squash in a greased baking dish. Heat milk and cream, then pour over the veg with chopped sage. Bake, covered, for 40 mins.

Remove the foil and bake for 15 mins until golden.

when frozen, so use a suitable container. All milk turns yellow when frozen – don’t panic! Defrost in the fridge, and shake well before use.

Search for these recipes on tes.co/realfood for detailed instructions.

WORDS BRYONY BOWIE PHOTOGRAPHY GARETH MORGANS FOOD STYLIST JOY SKIPPER PROP STYLIST AGATHE GITS * Per 100ml **Kantar Worldpanel ***WRAP

USE IT ALL

3 WAYS TO USE IT UP

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Home

Beauty

Wellbeing

LOVE IS… • G etting creative with the kids •Beaut y multitaskers • Rekindling that communit y spirit SIMPLY LOVELY This gorgeous orchid has been trained into a heart shape, making it a thoughtful and lasting gift for Valentine’s Day… and beyond.

Heart orchid, £12

77

XXXXXXXXXXXXXXX

Your community Rekindle the Great British community spirit with these fun and rewarding ideas

W

hen did you last check in with your neighbour or stop for a chat on the street?

If you can’t remember, maybe it’s time to give your local community a little TLC. According to a survey, 68% of Brits would describe their neighbours as strangers, while half say they don’t feel part of a ‘good neighbourly community*’. But people do want to be connected, with 73% of 18 to 24-year-olds saying it’s important to be part of a community**. So whether you’re new to the area or just want to be more involved, we’ve got all the inspiration you need to get stuck in or become a catalyst for change in your community.

78

Sharing’s caring ‘The sharing economy’ – the use of technology to connect organisations so they can make better use of their services and spaces – might be a buzz term in the corporate world, but it can work in a positive way for communities too. While the internet can distance us from real interactions, it can also connect us if used in the right way. Many local areas have online ‘libraries’, where people can share anything from toys to power tools – as well as ‘buy and sell’ Facebook groups (like modern-day car boot sales), where you can pick up

Evelliquas il ium velia sae et, utempor a ditissi del mod et, conet vel evelis

DID YOU KNOW? The happiest people in Britain are those who take part in community activities**

bargains, from pre-loved clothes to furniture. The upshot is that you make the exchange in person, providing an opportunity to meet someone new in your area.

Apps play a part too. Food sharing app Olio invites users to post ingredients they have bought, or grown more of than they need, for others nearby to ã ¸ É ã¨ « ¨ Â Û ]«Á«» »÷ community fridges – where individuals, restaurants and businesses donate surplus food to a central hub for locals to take freely – tackle food waste and bond communities. You can even do your bit from the comfort of your own kitchen. Casserole Club

GET CONNECTED XXXXXXXXXXXXXXX

Kiran Chahal set up The People’s Kitchen in Bethnal Green, London, where volunteers prepare meals to share with their community. Kiran explains, ‘We repurpose surplus food and underused venues, inviting people to create a feast together. You don’t have to be a great cook – we need people to chop and wash up as well. Every other Sunday we host a «Â ÷ É ã«É  Â÷ Ô É ãÛ £É ãÉ a community space or event. It’s easy to ¢ » 㨠 ãÛ ô¨  ÷Éè Û Ûã £ Û chatting and sharing skills. We are about to move our feasts to Hackney and embark on a crowdfunding campaign to set up a permanent People’s Kitchen and Community Hub in Newham. It will provide lunches priced depending on what you Â É Â ¢ã Û ¨ÉÉ» Éɸ  eat sessions, as well as community feasts.’ bçÖÁ âÈ Ó âÈ Á Èçâ Èçâ b Ú È Ú ÈÀÀçÁªâö ÈÈ· Öö \ §ÈȺ Ó ÖâÁ ÖÚ§ªÓ óªâ§ 9 Àª Jºªò Ö Á % Ö \§ Ö

Street parties are a great way to «Â£ Ô ÉÔ» ãÉ£ 㨠 ãÉ Â out more about your area from lifelong residents. The annual Big Lunch was born from this idea of connecting neighbourhoods through food and fun; it happens UK-wide in June.

Another group reclaiming the streets is Playing Out. It encourages collaboration between neighbours and local authorities to temporarily close residential roads for free kids’ play sessions. Paula Greenspan set one up in Tring, Hertfordshire.

She says, ‘It gives children a taste of the freedom that we had as kids, and adults an opportunity to share in their fun. We got to know our neighbours better and it’s lovely to have people we can turn to if we need anything.’

Community gardens and orchards are another way of connecting people and are particularly  « » «Â Û ô«ã¨ »«ãã» ÛÛ to green space. You don’t have to £  £ ãÉ £ ã «ÂóÉ»ó – you could paint a fence or donate ÔÉãÛ c¨ Y,] É Û ó« É ¨Éô to set one up and The Orchard Project teaches orchard growing and management skills.

ÉÁÁÉÂè«ã÷ É è¸

The People’s Kitchen

Social enterprise

Research by Skipton Building Society carried out by onepoll.com; **ôôô ÔÉÛãÉ

CASE STUDY

*

RECIPES XXXXXXXXXX PHOTOGRAPHY XXXXXXXXX FOOD STYLING XXXXXXXXXXXX PROP STYLING XXXXXXXXXXXXXX

is a clever initiative where you make an extra portion and deliver it to someone nearby who could do with a homecooked meal.

It’s not only items you can share with others. Skill swapping is on the rise too, and is a great way to bridge the generation gap while learning something new.

For example, a teenager could help an elderly neighbour with computer skills in exchange for a crash course in crocheting.

And turning your hobby into an act of goodwill doesn’t end there. This is the idea behind GoodGym. Members join running groups not only to get ã  Á ã »«¸ Á«Â Ô ÉÔ» but to complete ‘missions’, such as helping with a local community project, completing tasks for less able individuals (such as changing a lightbulb or moving furniture) or even just sharing a friendly cuppa.

of us feel a stronger connection when we meet in person** COMMUNITY TOOLKIT ]¨ Ûãè É Ûã ã ¸ ÉÁ Download the Olio food-sharing app: olioex.com Set up a community fridge: hubbub.org.uk/the-community-fridge Start your own People’s Kitchen: thepeopleskitchen.co.uk Make an extra portion to share: casseroleclub.com Sign up to choreswap.com Run and lend a hand with goodgym.org

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

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XXXXXXXXXXXXXXX GET CONNECTED

WORDS KATRINA HARPER-LEWIS ILLUSTRATIONS NEIL STEVENS PHOTOGRAPHY PEOPLE’S KITCHEN; THE FRIENDLY BENCH™ * According to a poll by Play England

COMMUNITY TOOLKIT Organise a Big Lunch: edenprojectcommunities.com Set up a play scheme: playingout.net Get tips on how to start a community garden: tes.co/ rhscommunitygarden Join The Friendly Bench: thefriendlybench.co.uk Help plant an orchard in your community: theorchardproject.org.uk

TODAY

of children play on their street every day, compared to 71% of adults when they were young*

HOW TO SET UP A COMMUNITY PROJECT Aggie Morris, head of project support at spacehive.com (the UK’s dedicated crowdfunding platform for places), shares her tips on getting started.

1

Talk to your community Involve locals early to gather support and feedback so you can uncover any drawbacks or risks and improve your ideas.

2

Don’t go it alone Form a project team. Running a community Ô É¶ ã «ÂóÉ»ó Û « Âã öÔ ã«Û  ۸«»»Û ¢ ÉÁ Â Â Û ãÉ Á ¸ ã«Â£ and design.

3 80

Write a budget Think about the costs involved in setting up as

CASE STUDY The Friendly Bench™ Lyndsey Young launched The Friendly Bench™ – a purposebuilt kerbside community garden, where locals can meet, chat and interact with nature – in Bottesford, Leicestershire, in March 2018. ‘I held a consultation meeting with my local community and found that lots of people ô Ûè «Â£ ¢ ÉÁ ÛÉ « » isolation, so I came up with the idea of The Friendly Bench™,’ she explains. ‘It’s a hub on people’s doorsteps for regular, positive interactions, which not only improves physical and mental wellbeing, but also strengthens neighbourly ties across generations. It’s a rest spot for local elderly residents; neighbours use it as an outdoor social space; and our local preschoolers visit it on their daily walk.’ Lyndsey is now working to grow the network nationwide.

well as running your project. Get quotes for each item, consider what could be donated or discounted, and include a contingency for extras.

4

Consider permissions, insurance and licensing Make sure that you, your project and the people accessing it are all protected – particularly if it involves changing the use of a building, selling food, sports activities, volunteers or children, to name a few! Also ensure you have permission from 㨠Éô ɢ 㨠ÛÔ Ûã

5

Perfect your sales pitch Sum up the idea in one or two sentences that capture what you want to achieve. Aim to tell people when, where and why your project will be delivered, and by whom.

Evelliquas il ium velia sae et, utempor a ditissi del mod et, conet vel evelis

Introducing our new dandelion embossed pattern! Tesco Luxury Soft toilet roll is now even softer and stronger than ever.

Available in 4 roll, 9 roll and 24 roll white and 9 roll cream

CLUBCARD PROMOTION

Be a Christmas

5 STEPS TO SAVE

Get next Christmas all wrapped up with Tesco Clubcard Christmas Savers

W

ith Christmas behind us for another year, it’s easy to forget how quickly the festive season can come around. And while shopping for the right gifts – not to mention food, drink and Christmas treats – is part of the fun, the costs can mount up.

One way to spread the cost of Christmas is to start saving early in the year. And by joining the Clubcard Christmas Savers scheme, you can not only be prepared for the festive season, but also earn a bonus to spend in store – making your Christmas savings go even further.

Christmas Savers lets you lock away your Clubcard vouchers until your November statement. You can top up in store at any time with your own money – from as little as 50p. Once you’ve topped up £25, you’ll start building up a bonus. The more you top up, the more you’ll earn (up to a maximum of £12) to help cover the cost of Christmas.

Top-ups can be made throughout the year, until 15 October 2019, allowing you to reap the rewards in November. That means you can sit back and enjoy Christmas, knowing that it will be a little bit easier with Clubcard Christmas Savers.

Getting ready for Christmas is easy with the Clubcard Christmas Savers scheme, and you can earn a bonus

1 Join… Clubcard Christmas Savers by signing in to your My Clubcard Account online, and opting in via the vouchers scheme page.

2 Save… Clubcard points throughout the year by shopping as usual with your Clubcard in store and online.

3 Top up… your savings with your own money in store.

4 Track your savings… throughout the year with your Clubcard statements.

5 Enjoy… all your Clubcard vouchers, as well as any top-up bonus in your November statement, leaving plenty of time for you to prepare for Christmas.

To opt in now and for full terms and conditions, visit tesco.com/clubcard/ christmas-savers

WELLBEING

WHY A BIT OF is good for kids

Colour me in!

Clubs, playdates, days out: today’s kids never get b ore d. But is that a goo d thing ? Research shows a little boredom is OK for kids. Here’s why

WORDS KATIE HUTLEY ILLUSTRATION CRISTINA GUITIAN *World Economic Forum

IT BOOSTS CREATIVITY AND IMAGINATION Studies show that children who are given their own time and space to play freely are more likely to read, draw and write creative stories – skills that can help them relax and feel more positive*. ‘Boredom gives children the opportunity to invent their own activities,’ says Teresa Belton, a Visiting Fellow at the School of Education and Lifelong Learning at University of East Anglia.

GIVE IT A GO Keep a box full of raw materials to fuel their imaginations. ‘Simple household things like paper, pencils, a magnifying glass, string, cotton reels and a torch offer lots of possibilities to fill time constructively,’ Teresa explains.

‘And finding the potential in what’s around also means not being dependent on expensive toys and equipment.’

IT HELPS BUILD THEIR INDEPENDENCE A jam-packed social life and days filled with structured activity don’t allow time for kids to think for themselves.

Understanding they don’t need to look elsewhere for amusement can help children realise they’re in control of their own lives.

GIVE IT A GO Teresa says: ‘Research shows that quiet downtime and letting the mind wander is good for our brains, whatever our age, so it’s important for kids to learn that they can enjoy doing nothing.’

Tell them in advance that you’re going to have some free time at home to relax, and ask how they’d like to make that time special. Giving them a say will make them feel involved and more on-board with the idea.

IT ENCOURAGES PROBLEM SOLVING

IT STRENGTHENS FRIENDSHIPS

Parents taking more of a back seat and not filling every minute for children lands them with a problem: namely, how are they going to amuse themselves?

‘Finding ways to overcome this problem develops children’s resourcefulness and confidence,’ says Teresa. Letting them come up with their own answers helps them to develop their problemsolving, which is a really important life skill.

GIVE IT A GO While it’s natural to want to help your kids, thinking for them can create children who find it difficult to think confidently for themselves. Let them make their own mistakes – and figure out how to do it differently the next time. It will teach children a valuable lesson about being self-sufficient.

Seeing their friends in school and at clubs might be a plus for children, but it’s when organised activities are kept to a minimum that those friendships will really flourish. Not only are two (or more) imaginations better than one, but learning to cooperate with one another is a vital skill.

According to Teresa, ‘Children have fun sparking ideas off each other, and this kind of shared experience creates special bonds.’

GIVE IT A GO Suggest ideas, such as putting on a play or creating an obstacle course, to give kids a focus without spelling out how to do it.

This will fire up their imaginations.

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Crayon crafts

G ather all those crayon o dds and ends and up cycle them into something fabulous H E A R T C A RD You will need Card; wax crayons; glue gun; hairdryer

1 Fold a piece of card in half to make a card (ours is a 20cm square once folded).

2 Remove the paper wrappers from bits of crayon, then arrange the crayons on the card so they form a heart outline. When you are happy with your shape, glue the crayons into place using the glue gun. Leave to dry.

3 Cover your work surface with newspaper; put the card on top. Then, using a hairdryer on a high heat setting, direct the heat towards the crayons and away from the centre of the heart.

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As the heat melts the crayons they will ã Ô ãã÷ è«£ ÛÔ» Û¨ ã 4 Once the wax has dried and set, write your message in the middle of the heart.

WA X L E T T E R S E A L You will need Carrot; kitchen knife; long ÷ÉÂÛ Âó »ÉÔ Û £ Û »«£¨ã

1 Make a carrot stamp by slicing a carrot across its width, then carefully carve a star, letter or other shape into the cut end using a knife. Set aside. Make ¢ ô « Âã Ûã ÁÔÛ ÛÉ ÷Éè ¨ ó a selection of seals to choose from.

2 Place your envelope on the work surface. (Don’t forget to put your card

«Â «ã Ûã Y ÁÉó ã¨ Ô Ô ô ÔÔ from a crayon, hold it at one end over the envelope and, using the gas »«£¨ã ¢è»»÷ £è« 㨠Á over the other end of the crayon, keeping a good distance between your £ Û Â ã¨ Á c¨ ô ö ô«»» Á »ã quickly and drip onto the envelope.

3 Take a carrot stamp and immediately push it into the melted crayon blob.

Allow to set for up to 1 min, then remove to reveal the wax envelope seal.

SAFETY FIRST Ensure children are supervised when doing these crafts.

HALF-TERM IDEAS

Hear t card

TOP TIP Donâ&#x20AC;&#x2122;t worry if the crayon splashes into the heart; write your message on a heart-shaped piece of card and glue it on top.

Wa x l e t t e r s e a l

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C O L O U RF U L C A N D L E S You will need Candle wax beads; paper cups; candle wicks; small shot glasses (dishwasher safe) or clear glass tealight holders; gloves; ÷ÉÂÛ «Â « Âã É»Éè Û É¢ each); sticky tack

Colourful candles

TOP TIP Pinch the rim of the paper cup to make pouring easier.

HOT GEMSTONES You will need Pebbles from the garden; newspapers; crayons; oven gloves; tongs; clear varnish (optional)

1 Preheat the oven to gas 6, 200°C, fan 180°C. Rinse the pebbles under running water and place on a lined baking sheet, then pop them in the hot oven for 10 mins to heat.

2 Meanwhile, cover a heatproof surface with newspaper; peel the Ô Ô ô ÔÔ Û É ã¨ ÷ÉÂÛ 3 Using oven gloves and tongs, carefully remove the pebbles from the oven (they will be

86

extremely hot) and place them on the newspaper.

4 Using a crayon and being very careful not to touch the pebbles with your hands, draw on one of the hot pebbles; the crayon will instantly start to melt. Use « Âã É»Éè Û »ÉÛ ãÉ£ 㨠to blend and create interesting patterns, or hold the crayon in one place to create a melting circle. Have fun experimenting; no two pebbles will be the same.

5 Leave to cool for a couple of hours (don’t be tempted to move them, as they will still be very hot), then paint them with clear varnish, if you like.

1 Put a small palmful of candle wax beads into a paper cup and heat on high in the microwave for 2 mins or until they turn to liquid.

2 Place a wick in your shot glass and, wearing gloves, carefully pour in the melted wax to secure the wick in place. The wax will harden in a few minutes.

3 Remove the paper wrappers from the crayons. Place a small palmful of candle wax beads into another paper cup and break up 2 crayons of the same colour.

Hot gemstones

Microwave for about 5 mins, stirring halfway, or until the mixture has turned into a thick liquid.

4 Tilt the shot glass, using sticky tack to hold it in place. Carefully pour the melted mixture into the glass and allow to cool.

5 Y Ô ã Ûã Ô è۫£ « Âã pair of coloured crayons, then angle the shot glass the opposite way before pouring the melted wax in. Allow to cool.

6 Repeat step 3 again, using the  » É»Éè ÷ÉÂÛ c¨«Û ã«Á stand the shot glass upright on a level surface before pouring «Â 㨠ô ö ãÉ £«ó ã Ûè ¢ to the candle. Leave to harden.

7 Trim the wick so it extends about 1cm above the candle surface.

CRAFTS LISA KEBELL PHOTOGRAPHY TOM REGESTER STYLING MORAG FARQUHAR

HALF-TERM IDEAS

WELLBEING

How to

la gh L augh more, stress less. Here’s how...

LAUGH AT YOURSELF

A

four-year-old child, it has been said, laughs on average up to 300 times a day – compared to just four times a day for a 40-year-old adult.

Even if this is just an urban myth, laughter has been shown to lower stress hormones and increase endorphins, so isn’t it time we had a bit more of a giggle?

When was the last time you really laughed? We’re talking the sidesplitting, tears running down your face kind of laughter. This type of happiness and release doesn’t come easily for most of us. According to ‘laughter facilitator’ and yoga teacher Keith Adams, ‘Natural laughter only » ÛãÛ ¢É Éè ó Û ÉÂ Û èã «Â order to access its proven health  ãÛ ô  ãÉ » 裨 »Éã longer than that.’ So how can you learn to laugh more?

WORDS SARAH KENT

SURROUND YOURSELF WITH GIGGLES Meet regularly with a friend who makes you laugh. The key here is that laughter is infectious, and an antidote to anger and stress. ‘Laughter is social and contagious – we laugh at the sound of laughter itself,’ explains Dr Robert Provine, a neuroscientist at the University of Maryland.

It’s often hard to laugh at yourself, but you’ll feel a lot more carefree for it. If something goes wrong, try not to dwell on it or imagine the worst – and, above all, don’t put yourself down. A little sarcasm when things go wrong (‘Oh, brilliant’) is often enough to get you giggling, and will make others around you feel more relaxed too.

START A JOKE JAR Get everyone in your household or workplace to put a joke in a jar and read them out daily or weekly. The cornier, the better!

It will turn into a competition in no time.

TRY LAUGHTER YOGA We kid you not, laughter yoga really is a thing. Keith Adams says, ‘We are teaching people to laugh for no reason. No jokes, no comedy – just people really laughing and letting go.’ Not only does this type of yoga release endorphins, it also gives the muscles an aerobic workout and improves respiration. Dr Madan Kataria, founder, combines breathing techniques with childlike playfulness to trigger the laughter response. Visit laughteryoga.org for more information.

‘It’s often hard to laugh at yourself, but you’ll feel a lot more carefree for it’

more The laughter list Here’s our edit of things to make you chortle

THE PODCAST Richard Herring’s Leicester Square Theatre podcast gets some of the biggest names in comedy on the mic for a chat – stars like Steve Coogan and David Mitchell will be sure to get you giggling. Try out different comedy podcasts at comedy.co.uk.

THE SERIES Check out Comedy Central (comedycentral.co.uk) to watch popular television series, as well as stand-up comedy and short videos.

They have a free app too.

THE BOOK Laugh Your Way to Happiness

by Lesley Lyle (Watkins Publishing) explains the science behind the benefits of a good laugh, and how important it is for health, prosperity, relationships and even careers.

THE APP Jokes! LOL Best Funny Jokes! is a simple and free app for Apple and Android with (clean) jokes for adults and kids.

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make a vegan beauty resolution youâ&#x20AC;&#x2122;ll to keep small acts of love in every bottle... we we we we

fabulous formulas 100% recycled bottles ethical essential oils no parabens or colourants

XXXXXXXXXXXXXXX GIVEAWAY

The ME-TIME box

Enter to win one of 10 goodie boxes. We love to hear from winners, so share your treats using #metimebox 1 For a great cleanse, we like L’Oréal Age Perfect Cleansing Milk 200ml, £5. With revitalising magnesium and vitamin C, it’s perfect for everyday use.

3 2

1

2 Post-shower body moisturising can feel like a chore, but not with Aveeno Daily Moisturising After-Shower Mist 200ml, £7.50, which is easy to apply and absorbs quickly into the skin.

6 5

3 Body brushing is great for your skin and circulation. For an intense exfoliation, try dry body brushing before your shower with Calcot Manor Cactus Bristle Body Brush, £7.

4

PHOTOGRAPHY PIXELEYES PROP STYLING INDIA JACKSON

4 For a winter complexion boost, layer skincare containing nourishing ingredients such as Nivea Q10 Power Serum Pearls 40ml, £11, with moisture-boosting hyaluronic acid serum to leave skin supple and comfortable.

5 For a hit of sweet-smelling moisturiser while you shower, we can’t get enough of Love Beauty And Planet Muru Muru Butter & Rose Shower Gel 500ml, £5.99, which is free from sulphates, parabens, silicones and colourants. And it’s vegan!

6 For dry or sensitive skin, go for an oil-based micellar water such as Garnier Skinactive Micellar Oil-Infused Cleansing Water 400ml, £4. Use as a no-rinse cleanser when ÷Éè É 㨠£É É Û Â ã«ó makeup remover for eyes and lips.

7 Don’t forget the delicate skin on your lips! We’re in love with this 100% natural EOS Organic Sweet Vanilla Lip Balm, £7.50, containing organic shea butter and oils.

7

one of 10 boxes 8 After a busy weekend, treat yourself to a Sunday facial. If your eye area needs some love, pop on a mask with brightening properties such as Garnier Moisture Bomb Eye Tissue Mask with Orange Juice & Hyaluronic Acid, £3.

To be in with a chance of winning one of 10 me-time boxes, enter at tes.co/ beautyboxfeb by 23:55 on 5 March 2019. Please read the full terms and conditions online before entering.

8

The prize draw is open to UK residents aged 18+. Normal exclusions apply.

Opening date 00:01 on 6 February 2019. Closing date 23:55 on 5 March 2019.

One entry per household. Internet access required for entry. Ten winners randomly drawn. Ten prizes, each prize is a hamper box containing 1 x L’Oréal Age Perfect Cleansing Milk 200ml, 1 x Aveeno Daily Moisturising After-Shower Mist 200ml, 1 x Calcot Manor Cactus Bristle Body Brush, 1 x Nivea Q10 Power Serum Pearls 40ml, 1 x Love Beauty And Planet Muru Muru Butter & Rose Shower Gel 500ml, 1 x Garnier Skinactive Micellar Oil-Infused Cleasing Water 400ml, 1 x EOS Organic Sweet Vanilla Lip Balm, 1 x Garnier Moisture Bomb Eye Tissue Mask with Orange Juice & Hyaluronic Acid V É è ãÛ Á ÷ « «Â ÔÔ Â ¢ ÉÁ «Á £ Û Û¨Éô V ÉÁÉã 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/beautyboxfeb before entering.

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

89

On the double Say hello to spring with the latest multitasking pro duc ts, designe d to streamline your b eaut y bag and routine

One for all

J o h n Fr i e d a Fr i z z E a s e H e a t D e fe a t Protec ting Spray 150ml £ 4 .5 0

/¢ ÷Éè  ÷Éè Û »¢ ¶è££»«Â£ »ÉãÛ É¢ products to achieve smooth, shiny hair, shop for a styling spritz that does it all. ‘If you want sleek hair with minimum fuss, go for a multipurpose product,’ says Kerry Warn, a hair designer and makeup ã«Ûã ¢É »Á  㠻 ó«Û«É ]Ô ÷ John Frieda Frizz Ease Heat Defeat ]Ô ÷ ó »÷ Éó ÁÔ ¨ « start at the nape of the neck and work towards the hairline. Then comb it through after applying.’

Tip: For smooth results, blow-dry hair, root to tip, and ensure the nozzle points down at all times.

Is it a n e ye li n e r… … o r a n e ye sh a d ow ?

90

Leo Bancrof t Body & Bounce Dr y Shampoo 300ml £3

High and dry Whether you’re in a rush or want to cut down on styling products, dry shampoo should be your go-to. ‘It not only combats oiliness, it boosts shine and volume too,’ says hairstylist Sam Hoad. Spritz on Leo Bancroft Body & Bounce Dry Shampoo for some va-va-voom.

Tip: ‘To maximise hair volume, tip your head upside down and spray roots and mid-lengths with a dry shampoo.

Blast hair with warm (not hot) air from your hairdryer, then switch to cold for 30 seconds for root lift and hold.’

If your bathroom shelf is heaving with shower gels and creams, take note. Declutter by investing in the latest creamy formulas, which combine skin-softening Áè»Û« Û Â » ÂÛ Û ãÉ minimise the need for postshower moisturising. ‘Cream formulations tend to contain shea butter or coconut oil, which have great moisturising properties to improve skin and combat dryness,’ says makeup artist Freya Danson Hatcher. Replace gel formulas and soaps with cream-based products such as Nivea Indulgent Moisture Cashmere Shower Cream.

N i ve a Ind ul g e nt Mois ture S h owe r C re a m 25 0 ml £ 1

Skip a day and stay fresh

WORDS KARENA CALLEN PHOTOGRAPHY PIXELEYES PROP STYLING INDIA JACKSON

Shower and go

BEAUTY

Clean sweep

Ke ep it smooth

Pushed for time? Invest in a multitasking cleanser. ‘The latest ones are designed to streamline your skincare routine,’ says makeup artist Frances Prescott.

For dry or normal skin, try cleansing balms that can be used with or without water, massaged in to exfoliate, and left on as a mask.

For skin prone to blemishes or oiliness, try a clay cleanser. ‘Clay is a great exfoliator and cleanser; «ã ôÛ Éèã «ÁÔè «ã« Û Â è Û away dead skin cells,’ says Frances. ' ã 㨠 ãÛ ô«ã¨ ' « Pure Active 3-in-1 Clay, which is a mask, scrub and wash in one.

Ri m m e l Wo n d e r ’sw i p e 2-in-1 Liner To S h a d o w £7

Seeing double Is it an eyeliner or an eyeshadow? It’s both!

‘If you want to minimise your makeup kit for a night out, I’m a big fan of Rimmel Wonder’swipe 2-in-1 Liner To Shadow in Fashun,’ says Freya.

‘It’s a multipurpose liner that can be used as a liner or for a soft wash of colour on eyelids. For a bold evening eye, line your eye a couple of times, then smudge the »«Â è۫£ ÷Éè £ taking the colour up and out to the corner of the eye. When this is blended and dried, line the eye, top and bottom, ¢É öã «ã«ÉÂ

Garnier Pure Ac tive 3-in-1 Clay 150ml £ 4 .5 0

Bl us

way to a b r i g our ht h y

R mmel Ri London Maxi Blush £6

Brilliant i nt blush bl

er

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When it comes to desert-island products, most women cite mascara, ‘but my kit wouldn’t be complete without blusher,’ says Frances. Combat fatigue by wearing blush on the highest part of your cheekbone. ‘It’s a great cheat when you’ve missed out on sleep.’ Forget contouring kits, use blusher to shape your face. ‘Plump up a long or thin face with blusher across the apples of your cheeks, each eyelid and under your chin,’ says Frances. For a round face, dust the apples of your cheeks, along your cheekbones and up to your temples.

Try Rimmel London Maxi Blush Powder in Wild Card.

91

ok

Ask the expert

BODYWEIGHT

WORKOUTS This month, f itness guru Mar vin Bur ton tells us how at-home b o dy weight workouts c an work for you EASE INTO IT Want to give it a go?

Try out each exercise for 30 seconds, take a 30-second rest, then move on to the next one. Once you’ve completed them all, rest for 60 seconds, then repeat.

Marvin Burton is an expert personal ã «Â ã Â÷ã«Á &«ã ÛÛ Â÷ã«Á ã ÛÛ É è¸ ô¨É ÛÔ « »«Û Û «Â ¢è ã«É » 㠫«£ ¢ ã »ÉÛÛ Â «Â¶è ÷ Ô ó Âã«É What is bodyweight training? É ÷ô «£¨ã 㠫«£ «Û ö ã»÷ ô¨ ã «ã Û ÷Û É 㨠ã«Â è۫£ ÷Éè ô «£¨ã Û Û«Ûã  ô¨  ôÉ ¸«Â£ Éèã Û«ÁÔ» É Ôã 㨠ã ô¨ Â Ô ¢É Á ô »»  ¨«£¨»÷ ã«ó ã«Á « Âã  ¢ How does it work? /ã èÛ Û ó ÷ ÷ ÁÉó Á ÂãÛ Ûè ¨ Û Â «Â£  ¨«Â£ ãÉ ã «Â ÷Éè É ÷  ¨ »Ô Á ¸ ÷Éè Ûã É£  ÁÉ £«» /ã É Û ã  ãÉ ÉÁÔ» ö ¶èÛã Ô« ¸ ¢Éè É ó ö «Û Û Â ôÉ ¸ 㨠É裨 㨠Á ¢É Û ÉÂ Û Ô ö «Û ¢É £ ã ôÉ ¸Éèã ¢ã ÉÁÔ» ã«Â£ 㨠Á »» ã ¸ Ûã ¢É Á«Âèã Û ã¨ Â ã ÷ Û ÉÂ É ã¨« Û ã cÉ £ ã 㨠Ûã Ûè»ãÛ ÷Éè  ãÉ £è» »÷ ¨ £ 㨠ô ÷ ¨ ö «Û «Û Ô ¢É Á ô¨ 㨠«ã Û ã¨ « ã«É ÛÔ ¨ «£¨ã É Â£ É¢ ÁÉã«É ÷Éè èÛ

Yo g a m a t £ 6 ; I nf u s e r b o t tl e £ 7

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Why should I try it? É ÷ô «£¨ã 㠫«£  É Â÷ã«Á Â÷ô¨ ô«ã¨ ÂÉ Öè«ÔÁ Âã »» ÷Éè  «Û ÛÔ Á«Âèã Û Â ÛÁ »» ã ¨ÉÁ ãÉ ôÉ ¸ Éèã /ã Û ¢è ã«É » ãÉÉ ô¨« ¨ Á ÂÛ ã¨ ö «Û Û ¨ ó £ Âè«Â  ã ãÉ ÷Éè ÷ ãÉ ÷ »«¢ ]ã« ¸ ô«ã¨ «ã  ÷Éè »»  ó ÷ ÷ ã Û¸Û Ûè ¨ Û »«Á «Â£ 㨠Ûã « Û É «Û¸»÷ ô »¸«Â£ ãÉ ã¨ Û¨ÉÔÛ ÉÁ Áè ¨ ÁÉ Á  £ » t«ã¨ ÂÉ ô «£¨ãÛ «ÂóÉ»ó ÷Éè ¨ ó ¢è»» ÉÂã É» É¢ 㨠ö «Û Û ÷Éè É Â Â ã «»É 㨠« è»ã÷ ãÉ ÷Éè Ô ÛÉ » ã ÛÛ » ó » D Û㠫£ ÷Éè ÉôÂ É ÷ô «£¨ã ôÉ ¸Éèã «Û £ ã Ô» ã¢É Á ¢ ÉÁ ô¨« ¨ ãÉ è«» ÷Éè ã ÛÛ Û ã¨ «Âã ÂÛ«ã÷ É¢ ÷Éè ôÉ ¸ÉèãÛ «Â Û Û ÷Éè »» ÉÁ ãã  ÁÉ ãÉ wÉè »» »ÛÉ «ÁÔ Éó ÷Éè ÔÉÛãè  è ÷Éè É ÷ ¢ ã »» £ ã ÛÉÂÛ ãÉ £«ó «ã ã ÷

FITNESS

GET STARTED Work your whole body with these four simple bodyweight exercises

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MOUNTAIN CLIMBERS Benefit: works your core Start in the press-up position, with your weight on your toes and your back flat, then raise one knee to your chest. Return to the press-up position; repeat with the other leg.

T PRESS-UPS Benefit: works the arms Place your hands on the floor, just wider than shoulder width.

Resting on your knees or toes, create a straight line with your body, then perform a press-up.

As you return to your starting position, lift one hand off the floor, rotate your torso and extend your arm into the air to form a ‘T’.

Repeat using your other arm.

KNEELING START LUNGES Benefit: works the lower body Kneel on the floor with your hands on hips (use a cushion under your knees if it’s more comfortable), then stand and stride forwards into a lunge.

Lunge backwards using the same leg, then return to kneeling. Repeat using the opposite leg.

‘

Mastering your own bodyweight workout is a great platform from which to build your fitness. As the intensity of your workouts increases, you’ll become fitter and more toned

’

DO change and modify your exercises to keep your body working and challenged in a variety of ways.

DON’T be afraid to rest – recovering allows you to work hard during the movement. Working out for five days a week with two rest days works well. Or, if you’re new to training, rest on alternate days.

DO work at an intensity that feels challenging for your current ability – don’t compete against others.

STEPPING SQUATS Benefit: works the whole body Stand with your feet together.

Step sideways and sink into a deep squat down to the floor by bending at the hip, knees and ankles. Keep your upper body in an upright position and your feet flat. Return to the start position. Try to sit low in your hips and keep the chest lifted.

FIND OUT MORE Read You Are Your Own Gym: The Bible of Bodyweight Exercises ÷ D ¸ > è  s Á«»»«É Download Total Bodyweight Rev4 ÷ E ã »« :«»»  㠻« ¶«»» ã ÛÛ ÉÁ Ô É£ ÁÛ ó Û Visit wÉècè ¢É ¨èÂ Û É¢ ¢ É ÷ô «£¨ã ôÉ ¸Éèã ó« ÉÛ ãÉ Ûè«ã ÷Éè ã ÛÛ » ó » Â öÔ « Â

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100% NATURAL HYDRATION *

STILL WATER WITH A HINT OF REAL FRUIT ONLY 10 CALORIES**.

FREE FROM ARTIFICIAL SWEETENERS & PRESERVATIVES. *MADE WITH ALL NATURAL INGREDIENTS. **PER 200ML SERVING

? s g o d Love lub! c e h t Join

Become a member of Dogs Trust for only 25 a year When you’re part of the UK’s largest dog welfare charity, you’ll get such a lot for your money.

Third party insurance for your dog – because dogs will be dogs!

TM Unlimited access to Vetfone – a 24hr emergency advice service from qualified vet nurses You’ll get Wag! Magazine three times a year, which is packed full of doggy news, stories and tips You’ll also receive our Canine Care Card that guarantees we’ll look after your dog should anything happen to you We give a second chance of happiness to over 15,000 dogs a year.

To help us save even more, visit dogstrust.org.uk or call 020 7837 0006. Or fill in the form below.

I enclose my su subscription fe fee of: f: I would like to pay by:

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(Please make payable to Dogs Trust and write your name and address on the back)

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Name: Mr/Mrs/Miss/Ms/Other Address: Postcode: Date of Birth: / / From time to time we would like to send you exciting updates about our work, products, services and how you can support us, including fundraising activities and research by post. If you’d rather not receive these mailings, please tick here In order to communicate with you more effectively, better understand your preferences and ability to support our work, we may analyse your data. We do share your in formation within the Dogs Trust Group; currently Dogs Trust Worldwide, Dogs Trust Ireland and Dogs Trust Promotions. To read our full privacy policy visit dogstrust.org.uk/privacy.

Please return this coupon to: Freepost RTJA-SRXG-AZUL, Dogs Trust Membership, Clarissa Baldwin House, 17 Wakley Street, London, EC1V 7RQ

Reg. Charity Nos: 227523 and SC037843

MONEY

Safe keeping É 㠢ÉÉ»  óÉ« ¢ è

V Éã ã ÷Éè ÁÉ ÷ ô«ã¨ Éè ãÉÔ ã«ÔÛ

ANTI-SOCIAL MEDIA ] ÁÁ Û Â ã £ ã ÔÔÛ Ûè ¨ Û & Éɸ cô«ãã  t¨ ãÛ ÔÔ ô«ã¨ ¢ ¸ ó ãÛ ¢É ÛÔ ã ÉÁÔ Â« Û è۫£ ÉÂó«Â «Â£ »Éɸ«Â£ »É£ÉÛ Â ô Û«ã Û »« ¸«Â£ ÉÂ ã¨ Û »«Â¸Û  ¶ ÉÔ «Û Ô ÛÉ » «Â¢É  ÛÔ ã¨ Û Á ãÉ ¢ « Â Û Â ÉÂã ãÛ ô«ã¨Éèã ÷Éè »«Û«Â£ «Â£ « «»«ã÷ ãÉ ã¨ É STAY SMART Think twice before you click. Keep anti-virus and firewall software up to date.

Use a password manager – an app that acts as a virtual safe to keep all passwords secure with one master password.

UNVERIFIED CALLER AVOID PHISHING NETS

WORDS MARK PHILLIPS />>h]Y c/KE GARRY PARSONS &É ÁÉ ¢ è Ô Éã ã«É ó« ó«Û«ã ã«É¢ è ÔÉ»« è¸ É &É ó« ã«Á ÛèÔÔÉ ã ó«Û«ã ó« ã«Á ÛèÔÔÉ ã É £ è¸ É »» Ÿ Ÿ Ÿ

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V¨«Û¨«Â£ Á «»Û  Éè £ ÷Éè to click through to bogus sites 㨠ã èÔ»« ã Ô ÛÉ » «Â¢É  »É£«ÂÛ ãÉ Ûã » ÷Éè « Âã«ã÷ Û ô »» Û ã £ ã«Â£ ¸ ÉèÂãÛ latest scams imitate all sorts of É £ Â«Û ã«ÉÂÛ ¢ ÉÁ ã ö ãè ÂÛ ãÉ Éè ã ÛèÁÁÉÂÛ ãÉ £ ã 㨠« ¨ Â Û É ÷Éè Ô ÂÛ«ÉÂ É «Â«ã« ã «Âó ÛãÁ Âã ¢ è ¨ ¸ ¢ É £ è¸ ¢É Ôèã » «Âó ÛãÁ Âã ÁÛ STAY SMART Adjust email settings so any received from unrecognised senders go straight to junk mail. Check website addresses carefully; also check the site for poor spelling and grammar – a good sign it’s not genuine. This also applies to texts and emails.

If you are unsure, call your bank, building society or solicitor to check emails are not from them. Use a phone number from the company website, not ones listed on any suspicious emails received.

TIP If you’re unsure about a text or email, leave it and return to it when you have time to consider it carefully.

Be aware that scammers might encourage you to call your bank for ó « ã«É / »«ã÷ 㨠¢ è Ûã Ûã ÷Û É 㨠»«Â Ô» ÷Û ¢ »Û « »»«Â£ ãÉ  «ÁÔ ÛÉ ã Û Â¸ Ûã ô¨  ÷Éè »» STAY SMART If you’re unsure, hang up and wait at least five minutes before calling back – if possible, on a different phone – dialling a number you know to be correct.

BOGUS BANK CALLS

ENTICING LINKS

V¨É »»Û Û¸«Â£ ÷Éè ãÉ ÁÉó ÁÉ ÷ ãÉ Û ¢ ÉèÂã Á«£¨ã ÛÉèÂ É ó«ÉèÛ»÷ ¢ è è» Âã èã ÂèÁ ÛÔÉÉ Â£ £ £ ãÛ ã¨ ã Á«Á« ÷Éè ¸ Û Ô¨É ÂèÁ É ÷Éè ¨ Â Û ã «ÛÔ» ÷  Á ¸ ã¨ Û ã « ¸÷ ãÉ « Âã«¢÷

t ã ¨ Éèã ¢É ã öãÛ Â Á «»Û » «Á«Â£ ã¨ Û ÔÉ » Á ô«ã¨ ÷Éè ¸ ÉèÂã wÉè »» è £ ãÉ »« ¸ É »«Â¸ ãÉ ó «¢÷ Ô ÛÉ » «Â¢É Á ã«ÉÂ

STAY SMART Your bank will never ask you for a complete PIN or passwords. They will never ask you to give them money for safekeeping, either by electronically transferring funds or by sending a courier to your home to collect cash, cards or PINs.

STAY SMART Banks, building societies and card issuers have a declaration clarifying their customer practice (download at financialfraudaction.org.uk).

‘Criminals take advantage of the busy lives we lead,’ says Katy Worobec, MD of economic crime at UK Finance.

Visit takefive-stopfraud.org.uk to find a wealth of advice on how to protect yourself from fraud, and even test your knowledge in the Scam Academy!

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HOMES

GET SET for spring There’s a host of gorge ous new homeware to star t getting excite d ab out…

H

ere’s a sneak peek at the beautiful spring/summer 2019 homes range that will be arriving in stores from March.

Any meal will feel like an occasion with the chunky shapes and smooth ceramic glazes of the Fox & Ivy Arno and Arno-Paio ranges, only available in stores, from £4.

Don’t miss next month’s Tesco magazine for lots more home ideas and inspiration.

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PRIZE DRAW

WIN

Relax and enjoy th e peacefulness of the waterways

one of two great boating holidays

Everyone looks ahead to summer when it’s gloomy outside, but what makes winter a little more bearable is if you have a holiday to look forward to. Tesco magazine has teamed up with ABC Boat Hire (abcboathire.com) to give readers a chance to win one of two boating holidays on the English or Welsh waterways.

Jump on board a canal boat, steer a course and enjoy the peace and quiet that a boating holiday can offer. Stop off whenever you please – for a pub lunch, a spot of fishing, or to take in the beautiful surroundings. As the captain of your boat, you decide where to stop and what to see.

Two lucky winners will enjoy a fantastic seven-night stay on a canal boat that sleeps up to eight people. There’s a choice of eight departure locations to choose from within Berkshire, Cheshire, Northamptonshire,

South Wales or the Welsh Borders – and every spot is idyllic. And don’t worry if you haven’t handled a boat before, as full training will be given, as well as buoyancy aids and a boat licence.

All boats are kitted out with a small kitchen that’s equipped with a full range of crockery, cutlery, pots, pans and kitchen utensils. There’s a bathroom with hand basin, flush toilet and shower. Bed linen, towels, fuel and a damage waiver are also included. There’s a fabulous breakfast hamper on arrival, heating for those chilly evenings and even waterproofs for the helmsman – everything you and your boating party need for a great stay Whether you’re looking for a fun family holiday, a break away with friends or a romantic trip with someone special, this will be a holiday that you will always remember.

For your chance to win, visit tes.co/abcboathire by 23.55 on 5 March 2019 The prize draw is open to UK residents aged 18+. Normal exclusions apply. Opens 00:01 on 6 February 2019. Closes 23:55 on 5 March 2019. Only one entry per household. Internet access required for entry. Two winners randomly drawn. Each prize is a seven-night, self-drive, self-catering canal boat holiday with ABC Boat Hire for up to eight people. Each winner, and their chosen guests, will stay on a canal boat that sleeps eight people, and can choose from one of eight departure locations. The prizes include bed linen, towels, fuel and damage waiver, and a breakfast hamper to the value of £30 prior to departure. Prize excludes departures from Falkirk – Fourth & Clyde, March, Rugby, Union Wharf, Gailey and Reedley. Each prize must be taken by 26 October 2019, 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/abcboathire before entering.

97

CRAVE IT

OH-GO-ON-THEN

Lava cake Serves 4 Takes 15 mins Cost per serve 23p

Put 6 tbsp milk, 6 tbsp Ûè Éô É«», 1 tsp vanilla extract, 7 tbsp self-raising Éè , 6 tbsp caster sugar, 3 tbsp cocoa ÔÉô and º tsp ¸«Â£ ÔÉô into a jug and whisk for 2 mins until well

FLAVOUR TWIST Mix up the middle by swapping the chocolate spread for smooth peanut butter.

98

combined. Set aside. Line a microwavesafe bowl (about 12cm deep and 12cm ô« ô«ã¨ »«Â£ »Á ÂÛè «Â£ «ã ¨ Â£Û over the side by at least 1cm.

Pour one-third of the batter into the bowl and microwave on high* for 1 min 15 secs. Set aside for 1 min. Pour the rest of the batter into the bowl, then spoon 1 tbsp ¨É É» ã ÛÔ on top.

Microwave on high for 2 mins 45 secs, then leave to stand for 2 mins. Place a plate over the bowl and carefully

invert the bowl onto the plate. Tap the bowl and carefully remove with the »«Â£ »Á èÛã 㨠¸ ô«ã¨ icing sugar and serve with a scoop of Tesco Finest Madagascan vanilla ice cream, if you like.

Each serving (without ice cream) contains Energy

1577kJ 377kcal 19%

Fat

Saturates

Sugars

Salt

21g 4g 25g 0.3g 30% 19% 28% 5%

of the reference intake. See page 8.

Carbohydrate 46g Protein 5g Fibre 1g

RECIPE HOLLY BELL PHOTOGRAPHY TOBY SCOTT FOOD STYLIST HANNAH YEADON PROP STYLIST TAMZIN FERDINANDO * Timings are based on a 800w microwave and will vary depending on your device

M I C RO WAV E C H O C O L AT E L AVA C A K E

SALADS ARENâ&#x20AC;&#x2122;T JUST FOR SUMMER FO R I N S P I R AT I O N GO TO APETINA.COM