Tesco magazine - June 2018

FREE

JUNE 2018

Ready, set summer!

Say hello to… picnics, cocktails and outdoor living

66 RECIPES TO SHARE

Br i ng on

sunshine moments GREAT BRITISH BEERS • EASY HOLIDAY HAIR • FATHER’S DAY IDEAS

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DE CAK ESIGN A SLICE with

INTRODUCING

JAMES’

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Roald Dahl Splendiferous Summer T&Cs: Promotion Period: 29/05/18 at 9am to 11/09/18 at 9am (the “Closing Time”). UK and ROI 18+ only. See Roald Dahl promotion pack or website for details on how to enter. 250 prizes available each week during the Promotion Period; see Website for list, restrictions may apply. Promotion packs are subject to availability. Purchase of promotion pack required for GB residents. Each pack will entitle purchaser to 1 entry. Internet access required. Max 5 entries per person, per day. Entries submitted after the Closing Time will not be valid.

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WELCOME

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

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Quick! The sun’s out! Grab the picnic blanket, the strawberries and the

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

cream and we’ll meet you in the park. This is what the start of summer is all about – making the most of those sunshine moments – so it’s our mission this issue to help ÷Éè

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plenty of ideas for food you can pack up and take out on your adventures, «Â »è «Â£ ã ÷

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

Lauren Rose-Smith, EDITOR

For enquiries relating to Tesco, please contact Tesco Customer Services on 0800 505555 or email tesco.com/help/contact

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

5

SPREADS EFFORTLESSLY, STRAIGHT FROM THE FRIDGE

CONTENTS

FOOD 8 OUR RECIPES

52 BERRY TASTY Discover what makes these freshly picked fruits so good

Every recipe, at a glance

LIVING 10 JOIN THE CONVERSATION

54 LIVING ON THE VEG Emails, social posts and COVER RECIPE GEORGINA FUGGLE COVER PHOTOGRAPHY TOBY SCOTT FOOD STYLING BIANCA NICE PROP STYLING MORAG FARQUHAR

13 IN SEASON This month’s gorgeous produce and inspiration for how best to cook it

27 BREWED IN BRITAIN

Derek Sarno’s take on a roasted vegetable salad

57 PICNIC PERFECT Be the envy of every other picnicker with this hamper

Our fruity twist on this French classic pudding

114 IS SCREEN TIME STEALING YOUR TIME?

pictures you’ve sent in

Step away from your phone!

19 THIS MONTH

116 ALL YOU NEED IS…

Our pick of new things to eat, try and buy in June

…a badminton racket. öÔ ã ã«ÔÛ ãÉ Ûã ã ÷Éè É

63 ALL-IN-ONE COCKTAILS

Time to take a health check

Portable drinks that sum up summer in a bottle

96 BRING THE INDOORS OUT

121 PRIZE DRAW

68 MASTERCLASS

Three ideas for creating a new living area outside

Get your Christmas sorted »÷ ô«ã¨ ã¨«Û ã « Ô «û

33 BREAKFAST OF CHAMPIONS

How to make spicy chilli jam

Make Dad’s morning with this winning breakfast

70 MOVEABLE FEAST Sweet and savoury traybakes, ideal for picnics

Be inspired by the sun’s feelgood factor and make this your summer

76 EVERYDAY EASY

Discover the Tesco range of tender, 21-day-aged cuts

Five family meals that are quick and easy to prepare

105 GET SUMMERREADY HAIR

41 GARDEN GATHERING

83 5 INGREDIENT… Barbecue inspiration

Expert tips for hairdos for festivals, the beach and weddings

87 DINNER FOR TWO

108 SUMMER EDIT

Four evening meal ideas

F&F menswear for every summer occasion

49 READY IN 20 MINUTES

90 MAKE MORE OF IT

Speedy meals designed to be enjoyed in the garden

Be inventive with leftover ingredients using our ideas

50 VARIETIES

122 OH-GO-ON-THEN

Find a new type of melon to enjoy this summer

Whip up this creamy feta dip to share with friends

Under pressure? Here’s how to keep your cool

102 WALKING ON SUNSHINE

38 YOUR GUIDE TO THE PERFECT STEAK

Retro British dishes are given a fresh spin

Gifts for Father’s Day

93 FIGHTING DIABETES 118 THE ART OF CALM

Brilliant beers and ales

29 THE ULTIMATE CLAFOUTIS

112 LOVE YOU, DAD!

111 TRIED AND TESTED Men’s face washes on trial

Create whole new ‘rooms’ outside so you can really make the most of those sunny moments, p96

Be ready to eat outdoors with colourful dinnerware, p95

get-together by Impress guests at your garden t’s cheese tar t, p44 serving up this potato & goa 7

FOOD All the re cip es in this issue

58

Snacks, sides & sauces Aubergine bake 90 Baked onion rings 90 Butternut nachos 25 Charred chilli, tomato & pepper jam 68 Chilli cornbread muffins 58 Coronation rice 44 Creamy feta & pesto dip 122 Garlic & herb butter 90 Green garden salad 44 Minted mangetout 90 Tempura broccoli 17 Tomato & corn salad 58 Tomato & mozzarella melts 49

58 Meat

Fish & seafood

Big breakfast muffins 33 Broad bean & pea spaghetti 49 Chilli beef baguettes 88 Harissa lamb & bean salad 83 Meatloaf picnic pie with tomato sauce 58 Pork schnitzels with beetroot slaw 77 Sticky Indian-spiced hot dogs 80 Thai pork lettuce cups 13

Aparagus & mackerel tartlets 72 Charred courgette & salmon tart 14 Cod with lemon & olives 88 Crab, chilli & lemon spaghetti 90 Crab, corn & avocado quesadillas 90 Crab rolls 58 Fiery prawn cocktail salad 42 One-pot cider mussels with leeks & tagliatelle 81 Prawn, chorizo & pepper wraps 84 Salmon, green beans & peas 88 Spicy tuna tacos 49

Poultry Chicken & mangetout green curry 90 Griddled chicken, broad bean & rocket pizza 79 Orzo chicken salad 49 Piri piri chicken burgers 84 Sticky Pimm’s-glazed pulled chicken 44

8

Find loads more great recipes at tesco.com/realfood

OUR RECIPES

83

xx

71

15 Vegetarian 79 64

88

Aubergine pancakes 88 Potato & goat’s cheese tart 44 Roasted veg salad with cashew dressing 54 Soft herb & egg salad 90 Spaghetti with watercress & pea pesto 15 Speedy mushroom burgers 49 Tandoori paneer, pepper & cauliflower bake 74 Tomato bulgur 90 Tomato & buttermilk soup 90 Tomato tarts with mustard potatoes 76 Watermelon, orange & halloumi salad 83

Sweet treats & drinks Apricot & raspberry clafoutis 29 Bourbon caramel chocolate traybake 61 Chocolate, cherry & ginger tiffin 71 Eton mess semifreddo 16 Gin & elderflower fizzes 42 Ginger-lemon melon & raspberry breakfast bowl 51 Nectarine Bakewell traybake 70 Pina colada mocktail 64 Strawberry syllabub 47 Summer in a bottle 63 Watermelon margarita 64

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 » ÷  ¢ Éû  «Â »è «Â£ ô  Éɸ «Â£ « ÂãÛ Ûè ¨ Û Á ã Û¨  ÔÉè»ã ÷ »» ÔÉè»ã ÷ Û¨Éè» Éɸ ã¨É É裨»÷ èÂã«» ¶è« Û è » &É ã«ÔÛ ÉÂ Ô Éã ã«Â£ Á ã  ۨ ¢ »ô ÷Û ¨ ¸ yourself and your family when preparing raw meat and poultry, check out the Food Safety page at tesco. com/realfood. Recipes marked èÛ ÂÉ Â«Á » Ô É è ãÛ «Â »è «Â£ Á ã Û¨ ££Û  « ÷ Y «Ô Û Á ¸ use no milk-containing ingredients. ingredients to ensure they’re veggie-friendly). Recipes marked use no gluten-containing ingredients. If you have an allergy please always check ingredients carefully. If you are allergic to nuts, always check ingredients are nutRecipes marked free. Cost per serve is an estimate calculated by adding up the cost of the ingredients and dividing by the number of servings. Information is correct at the time of going to press.

Alcohol prices may vary in Scotland due to Minimum Unit Price legislation. For information on reference intakes, visit realfood.tesco.com/curatedlist/what-is-healthy.html. Our «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 regret that we are unable to respond to individual nutritional queries.

9

INBOX

JOIN THE

@Tesco facebook.com/tesco

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

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

You’ve been making…

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

Star letter S AN UNLIKELY FAVOURITE A

eing We love se at go a ve a h u yo Share s! e ip our rec sing u your pics zine a g a m o #tesc

A a working single mum of two As young men, it was great to discover the y chicken liver, mushroom and Marmite c ttagliatelle recipe (Everyday easy, April).

Finding new ways to cook with affordable, F nutritious food is what keeps our family n rrunning to the dinner table, and this dish has become a favourite – even with our h Marmite-hating 12-year-old!

M Claire, Hove

LITTLE TTLE H HELPS ELPS My husband and I love trying out the recipes from the magazine. With our first baby due in June, we’ve made a collection of our favourites over the last few months, ready to do some batch-cooking for the freezer – hopefully for an easier life when the baby arrives!

Kate, Gloucester

NEW IDEAS At Easter, my four boys (14, 12, eight and ó Â / ¨ ó »ô ÷Û É ã Â ££ tree. As the boys are getting older it is getting harder to interest them in such crafty things… however, your idea of marbling eggs with old nail varnish was a winner! It was more like science than craft. Even my husband joined in – and the rugby was on! Roz, via email

BACK ON TRACK Like so many people in the UK, back in : Âè ÷ / Ûã ã ÛÉ»èã«É ãÉ £ ã ã  »ÉÛ weight. It was going well, but by spring I was ££«Â£ »«ãã» Â Â ÛÉÁ «ÂÛÔ« ã«É But after picking up the April edition of Tesco magazine I’m fully motivated again! Those awesome new soup recipes, wellbeing advice  É  ÉÉÛã ã«ÔÛ ¨ ó 㠫»÷ Ôèã me back on track! Thanks.

Nick, Cheshire Letters may be edited for length and clarity. *The Star Letter will be chosen from emails and post received; send entries to tesco.mag@cedarcom.co.uk or Tesco magazine, Cedar Communications, 85 Strand, London WC2R 0DW. **Open to UK residents, 18+. Normal exclusions apply. Send your entry to arrive by 11.55pm on 30 June 2018 for a chance to win one £50 giftcard to use in Tesco. You can buy Tesco products at any UK Tesco store or Tesco direct desk with your giftcard. It’s also redeemable at tesco.com where the giftcard payment option is available at the online checkout. Giftcards cannot be exchanged for cash/credit. The card and balance will expire five years after last use or by 30 June 2023. Making a purchase refreshes the five-year expiry period. Giftcards are valuable and should be treated like cash; if lost, they cannot be replaced. Damaged, altered or cancelled cards will not be accepted.

10

Find all our recipes at tesco.com/realfood

Ziingyy chaat: light Zingy light, refreshi refreshing ing and utterly delicious. @aperitif1

I made @tescofood warm orange cake with roasted rhubarb last night. DELICIOUS! @lydiastea_potblog

Lamb koftas wi with ith homemade houmous, spiced chickpeas & salad: 100% recommend it! @natasha_uc

Get in touch and win!

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

Get ready for sunny days with Alpro’s range of great-tasting plant-based products Whether it’s a delicious breakfast, coffee on the go or an irresistible dessert, Alpro’s tasty range will add a plant-based twist to your favourite dishes.

Looking for a new way to bring a little plant power to your plate? Say hello to Alpro’s range of drinks, coffee, plant-based alternatives to yogurt and ice cream. Delicious, 100% plant-based and brilliantly versatile, they’re perfect for quick breakfasts, a pick-me-up or even a spot of indulgence whenever you fancy. So what are you waiting for? Brighten up your mealtimes with Alpro.

Naturally delicious ice cream Made from a base of hazelnuts or soya, this 100% plant-based ice cream range has a deliciously creamy texture without feeling too heavy. It contains less sugars*, each serving is no more than 120 calories, and it’s available in two mouthwatering varieties – sweet Vanilla or rich Hazelnut Chocolate.

Enjoy on its own or, for something extra special, serve scoops of the Vanilla ice cream in a crêpe with fresh berries, sliced apples and a drizzle of strawberry compote.

Find me in the milk aisle

Alpro Caffè – On the Go 250ml New and only at Tesco, enjoy a delicious pick-me-up on hot summer days with Alpro Caffè 250ml – the perfect blend of Rainforest Alliance certified coffee and Alpro’s 100% plant-based drinks. A source of calcium and with less sugars**, just grab and go anytime you need a great-tasting coffee. Available in the delicate sweetness of Soya Caramel or the tropical taste of Coconut.

Unsweetened Free from sugars, new Alpro Plain Unsweetened is a great start to the day and versatile in cooking and dishes too. With 4g high-quality protein and just 43 calories per 100g, it makes a quick summer breakfast with fresh fruit and granola. 100% delicious, 100% zero sugars.

Explore the rest of the new range at Tesco Alpro Caffè is also available in a 1L format in Soya Caramel or Hazelnut. Perfect with breakfast at home or for a leisurely brunch. Or why not try More Fruits, No Added Sugars Cherry, which is sweetened by the natural sugars in juicy cherries with no added sugars or sweeteners.

For delicious recipes, visit alpro.com/uk/recipe-inspiration *Contains 30% less sugars than the market reference in ice cream tubs. **30% less sugars than the market reference in ready-to-drink caffè latte.

JUNE HARVEST

IN SEASON Grab the ver y best produce June has to offer and ser ve up these simple dishes Romaine lettuce Romaine, or Cos lettuces as they are also known, have a long, oval head of tightly packed crisp leaves.

Little Gem is a miniature version.

Cos lettuce is believed to have originated on the Greek Island of Kos. For a twist on a classic potato salad, whisk mustard and olive oil; brush half over romaine quarters and a few lemon slices. Griddle until charred.

Shred; toss with halved, boiled new potatoes, chopped spring onions, cornichons and parsley. Season; toss with the remaining mustard dressing.

• • •

T H A I P O RK L E T T U C E C U P S Serves 4 Takes 30 mins Cost per serve £1.26 100g basmati rice 1 tbsp sesame oil 500g lean pork mince 1.5cm piece ginger, peeled and grated ¨«»»« Û Û Â Â »÷ ¨ÉÔÔ Â »÷ Û»« ãÉ £ «ۨ 2 garlic cloves, crushed 1 tsp lemongrass purée ã ÛÔ Û¨ Û è ã ÛÔ » ¨É ÷ 1 romaine lettuce, leaves separated 1 lime, zested then cut into wedges to serve £ ¢ Û¨ É «  É裨»÷ ¨ÉÔÔ ÛÔ «Â£ É«ÉÂÛ Â »÷ Û»«

1 Cook the rice to pack instructions.

Drain and set aside.

2 Meanwhile, heat the sesame oil in a large frying pan over a medium-high heat. Add the pork mince and fry for 7-8 mins until starting to brown and caramelise. Stir in the ginger, chilli, garlic and lemongrass purée and continue to cook for 3 mins. Stir in the Û¨ Û è  ¨É ÷ Y ÁÉó ¢ ÉÁ 㨠heat and add the cooked rice; mix well.

3 Lay the salad leaves on a platter and spoon the mince and rice mixture into the lettuce cups. Sprinkle with the chilli, lime zest, coriander and spring onion. Serve with the lime wedges.

Each serving contains Energy

1225kJ 293kcal 15%

Fat

Saturates

9g 3g 13% 14%

Sugars

Salt

4g 4%

0.5g 9%

of the reference intake. See page 8.

Carbohydrate 25g Protein 29g Fibre 1g High in protein; rich in vitamin B1, rich in vitamin B3, rich in vitamin B12, low in saturates;

Courgette A member of the summer squash family, courgettes are harvested when young to ensure a stronger, sweeter flavour.

Choose small, firm courgettes and store in the fridge.

Try using them in a classic Cypriot meze dish: fry chopped onion and courgette slices in olive oil until golden.

Season, add beaten egg and cook for 5 mins until scrambled and cooked through. Serve with Greek salad and crusty bread.

C H A RRE D C O U RG E T T E & S A L M O N TA R T Serves 6 Takes 45 mins Cost per serve £1.32

•

•

2 courgettes, trimmed and sliced into ribbons 2 tsp olive oil, plus extra for drizzling £ »«£¨ã Ôè Ô Ûã ÷ ÷ É»» 200g lighter mascarpone ££ ÷É»¸ £ Ô ¸ É » ÛÛ Û »ÁÉ »» ãÛ Û¸«Â ÁÉó 10g fresh basil

1 V ¨ ã 㨠Éó  ãÉ £ Û ¢  Ÿ èÛ¨ 㨠Éè £ ãã « ÉÂÛ ô«ã¨ 㨠ɫ» , ã £ « » Ô Â Éó ¨«£¨ ¨ ã  㨠Éè £ ã㠫 ۫£» » ÷ ÷Éè Á«£¨ã  ãÉ É ã¨«Û «Â ã ¨ Û Éɸ ô«ã¨Éèã ãÉè ¨«Â£ ¢É Á«ÂÛ É èÂã«» ÷Éè Â Û £ « » Á ¸Û &»«Ô  Éɸ èÂã«» 㨠É㨠۫ «Û »ÛÉ ¨ c ÂÛ¢ ãÉ Ô» ã Â Û ã Û« Y Ô ã ô«ã¨ 㨠Á «Â«Â£ « ÉÂÛ 2 YÉ»» Éèã ã¨ Ô Ûã ÷ ãÉ ã £» É裨»÷ ö Á  Éèã 㨠㨫 ¸Â ÛÛ É¢ É«Â Â ã ÂÛ¢ ãÉ ¸«Â£ Û¨ ã hÛ Û¨ Ô ¸Â«¢ ãÉ Û É Á É Éè 㨠£ Á ¸«Â£ Ûè ÂÉã ãÉ èã 㨠É裨 ã¨ Ô Ûã ÷ 3 hÛ ÛÔÉÉ ãÉ ÛÉ¢ã  㨠Á Û ÔÉ «Â Éô»  Ûã« «Â ÁÉÛã É¢ 㨠££ ÷É»¸ èÂã«» «ã «Û ó »÷ «Ûã « èã Û ÛÉ èã ã¨ Û »ÁÉ »» ãÛ ÉÛÛ ã¨ ô« 㨠«ÂãÉ ã¨«Â Û¨É ã Û»« Û Éèã Á 㨫 ¸ 4 ]Ô ã¨ Á Û ÔÉ Á«öãè ÉÂãÉ ã¨ Ô Ûã ÷ ã ¸«Â£ ÂÉã ãÉ £É Éó ã¨ É cÉÔ ô«ã¨ 㨠¨ Éè £ ãã Â Û »ÁÉ èÛ¨ ã¨ Ô Ûã ÷ É ô«ã¨ 㨠Á «Â«Â£ ££ ÷É»¸ 㨠 ¸ ¢É Á«ÂÛ »»Éô ãÉ ÉÉ» Û»«£¨ã»÷ 㨠 £ «ۨ ô«ã¨ «ûû» É¢ É»«ó É«»  㨠۫» » ó Û ¶èÛã ¢É Û ó«Â£ Each serving contains Energy

1745kJ 418kcal 21%

Fat

Saturates

24g 11g 34% 55%

Sugars

Salt

4g 4%

0.5g 9%

of the reference intake. See page 8.

Carbohydrate 32g Protein 18g Fibre 1g

14

For more courgette recipes, visit tesco.com/realfood

JUNE HARVEST

Watercress In the 1800s, hawkers in London sold bunches of watercress, which were bought and eaten as snacks.

Like its cousin mustard, watercress has a strong smell and a bold, peppery taste (as hinted by its Latin name, Nasturtium officinale – Nasturtium means ‘nose-twister’.

Both the leaves and stems are edible – just remove (or finely chop) any thicker stems, which can be tough.

•

•

S PAG H E T T I W I T H WAT E RC RE S S & PEA PESTO Serves 4 Takes 25 mins Cost per serve 98p 300g frozen peas 2 garlic cloves 85g bag watercress 2 tbsp hazelnuts, toasted 50g vegetarian hard cheese or Parmesan, grated, plus extra to serve 60ml olive oil 350g wholemeal spaghetti 4 eggs

«Â£ ÛÁ »» Ô Â É¢ ô ã ãÉ Û«ÁÁ Â ã¨ Ô Û Â £ »« »  ¨ ¢É Á«ÂÛ ã¨ Â «Â 2 / ¢ÉÉ Ô É ÛÛÉ »«ãû ãÉ£ ã¨ ã¨ Ô Û Â £ »« ÁÉÛã É¢ 㨠ô ã ÛÛ Û ó«Â£ ¢ ô » ó Û ¢É £ «ۨ ¨ û »ÂèãÛ Â ¨ Û ãÉ ã¨« ¸ Ô Ûã «ûû» «Â 㨠ɻ«ó É«» ô¨«» ÉÂã«Âè«Â£ ãÉ Ôè»Û èÂã«» ã¨ Ô ÛãÉ «Û ÛÁÉÉ㨠 1

Á÷ ] ÛÉ ãÉ ã Ûã 3 D Âô¨«» Éɸ 㨠ÛÔ £¨ ãã« ãÉ Ô ¸ «ÂÛã è ã«ÉÂÛ ã¨ Â «Â Û ó«Â£ ã ÛÔ Éɸ«Â£ ô ã »»Éô ãÉ Ûã Á ÷ ¢É Á«Â 㨠 ã ÂÛ¢ ãÉ » £ Û ó«Â£ Éô» Éó ô«ã¨ »«Â£ »Á 4 Y »» ã¨ Ô Â ô«ã¨ ô ã  «Â£ ãÉ Û«ÁÁ D ¸ ô¨« »ÔÉÉ» «Â 㨠Âã ÷ Ûã« «Â£ Ô« »÷ ô«ã¨ 㨠¨  » É¢ ôÉÉ Â ÛÔÉÉ t¨  㨠ô¨« »ÔÉÉ» ¨ Û »ÁÉÛã ÉÁÔ» ã »÷ Ûè Û« ¸ 㨠££Û « ã»÷ «ÂãÉ «ã VÉ ¨ 㨠££Û ¢É Á«ÂÛ Éó £ Âã» ¨ ã 㨠 ã ÂÛ¢ ãÉ Ô» ã ô«ã¨ Û»Éãã ÛÔÉÉ 5 cÉÛÛ ã¨ Ô ÛãÉ ã¨ É裨 㨠ÛÔ £¨ ãã« ô«ã¨ ã¨ Û ó Éɸ«Â£ ô ã 㨠 «ó« ãô  Éô»Û É Ô» ã Û cÉÔ ô«ã¨ ÔÉ ¨ ££ ã¨ Û ó ô ã ÛÛ öã £ ã ¨ Û Â ÛÉÁ » ¸ Ô ÔÔ Each serving contains Energy

2712kJ 646kcal 32%

Fat

Saturates

32g 7g 45% 35%

Sugars

Salt

8g 9%

1.0g 16%

of the reference intake. See page 8.

Carbohydrate 67g Protein 28g Fibre 14g

Wine match Tesco Finest Soave Classico Superiore, £7*, has layers of ripe citrus and stone fruit flavours – delicious with vegetarian dishes, or seafood. *

Price excludes Scotland

For more watercress recipes, visit tesco.com/realfood 15

These iconic berries are at their best from now until September.

Store fruit unwashed in the fridge but bring to room temperature before eating to maximise their flavour.

Today’s strawberries are juicy, ÉÁ ã« Â ¢è»» É¢ óÉè è ãÉ modern farming techniques, our home-grown strawberries can be picked as early as March and as late as October*. Strawberries have the highest vitamin C content within the berry family.

• •

E T O N M E S S S E M I F RE D D O Serves 12 Takes 35 mins plus at least 8 hrs freezing Cost per serve 77p 200g white chocolate, broken into ÛÖè Û £ ô¨«ã ¨É É» ã £ ã Ÿ £ Ûã ô « Û ¨è»» £ ¨ÉÔÔ £ ¨ »ó 300ml whipping cream £ ã«Â É ÂÛ Á«»¸ 1 tsp vanilla bean paste or extract £' ¸ Ûã÷» ÷É£è ã Á «Â£è  ÛãÛ Éèã £ èÛ¨ Á» c Û É &«Â Ûã ÔÔ»  » Éô É « »

1 Line a 26cm cake ring with »«Â£ »Á »»Éô«Â£ Á overhang. Put half the white chocolate in a small saucepan and melt gently over a low heat, stirring constantly.

Remove from the heat and allow to cool slightly but ÂÉã Û ã ¨ÉÔ ã¨ Á «Â«Â£ chocolate into small chunks; set aside.

COOK THE COVER

16 For more strawberry recipes, visit tesco.com/realfood

2 Place the chopped strawberries in a bowl and mash slightly with a fork. Put the cream, condensed milk and vanilla in a large bowl and, using an electric ô¨«Û¸ ã ¢É Á«ÂÛ èÂã«» ÛÉ¢ã Ô ¸Û form. Be careful not to overbeat. Stir through the cooled melted chocolate and the yogurt. Using a large spoon, fold in the chopped white chocolate, mashed strawberries and meringue.

Pour into the lined cake ring.

3 «Â£ 㨠Éó ¨ Â£«Â£ »«Â£ »Á Éó the mixture to cover the semifreddo, then freeze for 8 hrs, or overnight.

4 About 30 mins before serving, reserve » £ Ûã ô ÷ ¨ »ó Û Â ãÉÛÛ ã¨ remaining fruit with 100ml » Éô cordial; set aside for 30 mins. Blitz the reserved strawberry halves and remaining cordial to make a drizzle.

5 Turn the semifreddo out onto a É Ô » ô ÷ 㨠»«Â£ »Á cÉÔ ô«ã¨ 㨠» Éô Ûã ô ÷ ¨ »ó Û and the drizzle. Serve in slices.

Each serving contains Energy

1765kJ 422kcal 21%

Fat

Saturates

Sugars

Salt

22g 13g 53g 0.2g 31% 67% 58% 4%

of the reference intake. See page 8.

Carbohydrate 53g Protein 6g Fibre 3g

tKY ] BRYONY BOWIE RECIPES GEORGINA FUGGLE PHOTOGRAPHY GARETH MORGANS &KK ]cw>/E' EMMA JANE FROST VYKV ]cw>/E' JENNY IGGLEDEN

*Subject to store availability

Strawberries

JUNE HARVEST

T E M P U R A B RO C C O L I

Broccoli Broccoli is thought to have been introduced to Britain from Italy in the 1700s, when it was sometimes called ‘Italian asparagus’. Its name translates as ‘little arms’.

Like kale and cabbage, broccoli is a brassica, and is high in vitamin C and folic acid. Store in an airtight bag in the fridge.

Although the stalks are tough, they are still edible. Try using them in a slaw: grate broccoli stems, carrots and red onion; toss with roughly chopped almonds.

Mix mayonnaise with lemon juice, crème fraîche and torn basil leaves; season and stir through the veg.

• •

DF Serves 6 Takes 30 mins Cost per serve £2.43

Ÿ £ É Â Éè Ÿ £ Ô» «Â Éè Ω tsp salt 1 large egg, lightly beaten 175ml sparkling water £ É É»« ɸ  «ÂãÉ É ãÛ Ûè Éô É«» ¢É ¢ ÷«Â£ For the dipping sauce »«Á ¶è« » ÁÉ ¶è« ã ÛÔ è Û »ã ÛÉ÷ Û è £ »« »Éó èÛ¨ ãÛÔ Ûã Ûè£ ¨«»»« Û Â Â »÷ ¨ÉÔÔ

1 Mix together the dipping sauce ingredients in a small bowl. Set aside.

2 ]« ó 㨠Éè Û Â Û »ã «ÂãÉ » £ mixing bowl and add the beaten egg.

Make a deep well in the centre and whisk in the sparkling water, a little at a time, to create a smooth batter. Set aside.

3 Blanch the broccoli in a large pan of simmering water for 2-3 mins.

Drain well, then allow to cool slightly in the colander.

4 Pour enough oil into a large saucepan so that it comes a third of the way up the sides. Place over a ¨«£¨ ¨ ã èÂã«» «ã ¨ Û /¢ you don’t have a kitchen thermometer, drop a small cube of bread into the oil – if it turns golden brown after 30 secs, the oil is hot enough. Working in batches, dip each broccoli É ã «Â ã¨ ãã »»Éô«Â£ 㨠ö ÛÛ ãÉ «Ô É ã¨ Â ¢è»»÷ lower into the oil with a slotted spoon. Fry for 2 mins or until crispy and an even golden colour. Transfer to a plate lined with kitchen paper. Repeat with the Á «Â«Â£ É ãÛ 5 Spread the tempura broccoli on a large plate, sprinkle with a little sea salt and serve with the dipping sauce.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

992kJ 237kcal 12%

13g 18%

2g 9%

2g 3%

0.8g 14%

of the reference intake. See page 8.

Carbohydrate 27g Protein 5g Fibre 3g Rich in vitamin C; rich in vitamin E; source of folate; low in saturates

For more broccoli recipes, visit tesco.com/realfood

17

THIS MONTH

Jump into

JUNE

IF YOU TRY ONE THING… …make it the Strawberry & Clotted Cream Swiss Roll 254g, £1 (39p/100g). Fruity strawberry jam and luxurious clotted creamČ�óÉè×�� �èãã�×�×��Á is swirled in a light, springy sponge – perfect for enjoying with a cup of tea while watching the tennis.

C elebrate the star t of summer with our pick of the b est things to eat, buy and tr y

BRIGHTEN UP YOUR BARBECUE Step up your grill game with a selection of these tasty treats. Try è »É è»« Éô Bites 300g, £2 (67p/100g) – marinated in a delicious tomato, red chilli and smoked Ô Ô «¸ Û è ã¨ Û óÉè É ãÛ £ ã ¢É Û¨ «Â£ c¨ BBQ Sausage Whirls 320g, £2 (63p/100g) and ' ÁÁÉ V«Â ÔÔ» ]¸ ô Û £ (£1/100g) , take » ÛÛ« óÉè ÉÁ ÉÛ Â Û ó 㨠Á èÔ É Á ã÷ Û¸ ô c ÷ 2 Beetroot Burgers 225g, £2.50 (£1.11/100g), and ]ô ã VÉã ãÉ V Ô «¸ D »ãÛ £ (74p/100g), ãÉ ¨«ã ã¨ ó ££« ÛÔÉã ó ÷ ã«Á

TASTE FILES FILLED PASTA c¨ Û Â ô ¢ Û¨ Ô Ûã Û Ô ¸ ô«ã¨ ÛèÁÔãèÉèÛ óÉè Û Â ã ¸ ¶èÛã Á«Âèã Û ãÉ Ô Ô ] ó Û«ÁÔ»÷ ô«ã¨ Á »ã èãã  £ ã V Á Û Â ¢É Ûã ÛÛ ¢ ÛèÁÁ Éɸ«Â£ ã «ãÛ Â Ûã

Tesco Finest UÈÖ ªÁª bÖç Mezzelune 250g, £3 (£1.20/100g), have an intense, Öâ§ö òÈçÖ

Tesco Finest Cod & Friarielli Girasoli 250g, £3 (£1.20/100g), are light and delicate, óªâ§ ÚÕçª ªÁ· Ó Úâ ÚªÁ¢ ¡ÈÖ õâÖ óÈó ¡ âÈÖ

20

Tesco Finest Cherry Tomato & Burrata Ravioli 250g, £3 (£1.20/100g), are ºª ªÈçÚ Ó Ö ºÚ Ó · óªâ§ Öª § and creamy ÀÈúú Ö ºº Úâöº cheese.

EASY GRILLING Take your barbecue on a day trip É ó  É Ûã ÷ ã«É ¨ ¸ online with local councils for details about barbecues in open spaces). The 34cm Portable Kettle Charcoal Barbecue, £20, includes a ¨ÉÉ »« ¶èÛã » ó Âã«» ã«É dial and feet for stability and safety. With an integrated handle, it can be easily carried to and ¢ ÉÁ 㨠>Éó «ã

THIS MONTH

3

OF THE BEST salad dressings

Add oomph to your summer salads in an instant with these punchy dressings.

Citrus & Chilli Dressing 250ml, 85p (34p/100ml), is bright and zingy with a hint of spice.

FUN IN THE SUN Make a great day out É » ô«ã¨ ÷Éè »è óÉè ¨ Û For example, 50p in óÉè ¨ Û £«ó Û ÷Éè £1.50 to spend on English Heritage membership, which costs just £8 a month for a family of four.

This entitles you to free, unlimited access ãÉ Éó ¨«ÛãÉ « places of interest.

There are loads of ã«ó«ã« Û Â ó ÂãÛ for children and, if the sun doesn’t shine, there are lots of rainy day attractions too.

INSTANT COCKTAILS On the hunt for drinks to take to a picnic? Look no further than these canned cocktails – no shaker necessary.

Choose from Mojito 250ml, Woo Woo 250ml or Cosmo 250ml, all £1 each* (40p/100ml) ' ã Û«Ôԫ£

NO-PREP PICNIC Sun shining? Grab a blanket and head outside with these ready-to-eat picnic bites. Pack up No Added Sugar Ginger Beer 4 x 330ml, 99p, Italian Original Breadsticks 125g, 75p (60p/100g), Beetroot Tzatziki 182g, £1.50 (82p/100g), and Falafel & Red Pepper Salad 260g, £2.80 (£1.08/100g).

Red Pepper Dressing 250ml, 85p (34p/100ml), is sweet, sharp and tangy.

Mango & Chilli Dressing 250ml, 85p (34p/100ml), is rich and fruity, balanced with a kick of chilli.

*

Prices exclude Scotland

KEEP IT GREEN Pack recyclable or reusable plates and cutlery with your picnic.

21

THIS MONTH

MAKE DAD’S DAY Celebrate Father’s Day on 17 June by treating your dad to a ploughman’s: easy to put together, but guaranteed to impress! Dish up slices of Tesco Finest Super Grain Farmhouse Loaf 800g, £1.10 (14p/100g), Tesco Finest Somerset Vintage Cheddar 300g, £3 (£1/100g), and a pot of Arran Fine Foods Apple & Ale Chutney 190g, £1.05 (55p/100g).

Chutney available in Scottish stores.

Wicked book If you enjoy the Wicked Kitchen range of plant-based meals created exclusively for Tesco by chef Derek Sarno, why not pick up The Wicked Healthy Cookbook (Sphere), £10.

LOVE LOCAL

Q A +

DEREK SARNO

Hello Derek! Tell us what’s inside your book…

‘Over 100 wicked recipes, free from animal products, that make vegetables the star – starters, sandwiches, comfort food and desserts, plus juices and cocktails. If you’re on a special diet like gluten-, sugar-, soy-, nut-, or oil-free, we have recipes to cover that. We wanted to make it easier for all kinds of people to make informed choices and delicious food.’

BIG LOVE

NEAT IDEA

Show Dad double the love this Father’s Day, with this new super-sized Toblerone 750g, £7 (93p/100g).

It’s got the same smooth Swiss milk chocolate with honey and almond nougat that he’ll adore, but it’s more than twice the size of a standard bar.

If your dad’s a whisky lover, he’ll love this premium Fever-Tree Perfect Serve Gift Set, £12*, featuring two mini bottles of whisky to try along with mixers and stylish glasses. Find more Father’s Day gift ideas on p112.

ADVERTISEMENT PROMOTION Orange, Carrot & Apple 250ml, £1.50 (60p/100ml)

WASTE NOT Only available at Tesco, these great new cold pressed juices are made from fruit and vegetables that might have gone to waste. They also provide one of your ó ÷ >Éó ã Ûã hate waste.

22

*

Price excludes Scotland

Orange, Apple, Celery & Spinach 250ml, £1.50 (60p/100ml)

SUPER SIPS

Orange, Beetroot & Apple 250ml, £1.50 (60p/100ml)

Forego plastic straws and sip through ecofriendly Paper Straws, £1.50 ¢É The fab Pop Art-inspired design makes them great for parties too.

*

FROM THE NATION’S FAVOURITE*

*Source – Nielsen Scantrack MAT value to 04.11.17.

ÂŁ2 each

Promotion available from 4th June until 24th June 2018

THIS MONTH

CRUNCH TIME t¨É  ۫Ûã ÛÉ¢ Û ¸«Â£ cè ¸ «ÂãÉ ã¨ Û Û óÉè ÷ »«£¨ãÛ ô¨«» ¨ «Â£ É ÷Éè ¢ óÉè «ã ã Á

Smoky Chorizo Crunch 30g, 80p (£2.67/100g)

REAL Handcooked Roast Ox Crisps 150g, £1.80 (£1.20/100g) Available in Welsh stores

LOVE LOCAL

Cheese Twists 125g, 99p (79p/100g)

tKY ] BRYONY BOWIE, ELLI DONAJGRODZKI, JO WOODERSON V,KcK'Y V,w ALEX LUCK &KK ]cw>/E' MIMA SINCLAIR VYKV ]cw>/E' REBECCA NEWPORT

GOAL!

STAR INGREDIENT

FREE FROM CHEESE FLAVOUR NACHOS 200g, £1 (50p/100g) WHAT IS IT? ÉÁÔ» ã »÷ £»èã  « ÷  ££ ¢ ó Û«ÉÂ

É¢ ÷Éè ¢ óÉè «ã D ö« Ûã÷» ãÉ ã«»» ¨«ÔÛ

Â

TRY THEM IN… BUTTERNUT NACHOS ]ã Á £Ô ¸ Butternut Squash & Sweet Potato ¢É Á«ÂÛ èÂã«» ã  c ÂÛ¢ ãÉ ¢ÉÉ Ô É ÛÛÉ ô«ã¨ ãÛÔ smoked paprika ãÛÔ Dijon mustard ã ÛÔ olive oil Â

t¨ ã ó 㨠 » Û É » ã 㨠èã«¢è» £ Á ô«ã¨ ã¨«Û ¢ Football Cake, serves 14, £7.35 K «¢ ã ÂÂ«Û «Û ÁÉ ÷Éè 㨫£ ¨ ó £É ã Á ¸«Â£ Éè t«Á » É ¸ ã Û É ô«Á » É ¸

1 garlic »Éó Û ÛÉ »«ãû ô«ã¨ ÂÉ裨 cashew milk ãÉ Á ¸ ÛÁÉÉã¨ Û è VÉè «ÂãÉ Ô Â «Â£ ãÉ ã¨ É«» 㨠 ۫ÁÁ Ûã« «Â£ ¢É Á«ÂÛ «ûû» Éó «Û¨ É¢ tortilla chips. cÉÔ ô«ã¨ tomato salsa sliced jalapeños  coriander leaves.

HALFTIME BITES /¢ 㨠«£ £ Á Á ÂÛ ã¨ Û ÂÉ ã«Á ¢É Éɸ«Â£ ã ÷ É ɢ ã¨ Û óÉè Ô ¸ ÛèÔÔ Û ã¨ ÷  Éɸ ô¨  㨠Ûã ¨ »¢ Â Û Â ô«»» ÷ ô¨ Â ã¨ Û É ¨ »¢ ¸« ¸Û É .

Healthy Living Chicken & Asparagus Risotto 385g, £2.50

LET’S TALK & &  ÁÔ «£Â £ «ÂÛã >«ó«Â£ D«Û »÷ >D ¨ ó É»» É ã ãÉ ÛèÔÔÉ ã Á Â Û Á Âã » ¨ »ã¨ ô«ã¨ ¢  c Û¨« ãÛ ÁÔ¨ ۫۫£ 㨠«ÁÔÉ ã  ɢ «Â£«Â£ Á  ãÉ£ 㨠ãÉ ã »¸ CALM Half Flag Right T-shirt, £6 , »¢ &» £ > ¢ã »ÛÉ ó «» » «Â ÛãÉ Â É»«Â »» Ô É ãÛ £É ãÉ >D

(65p/100g)

Healthy Living Chicken, Prawn & Chorizo Paella 390g, £2.50 (64p/100g)

25

BEER

The UK is home to some brilliant b e ers and ales. Enjoy a classic or discover a new favourite – just in time for summer

BRITAIN

1 Brewed in Bath and named after Lansdown Hill,

1

this new punchy IPA has notes of hops, tropical fruit, lime zest and pine. It’s a match made in heaven for a spicy curry or with our Fiery prawn cocktail salad on p42. Lansdown West Coast IPA, £1.65/500ml.

2

2 Paying homage to the fly-fishermen or ‘Flyers’ of the Dorset Stour is this spicy, gingery golden beer. Team it with shellfish to bring out its spiciness. Badger Blandford Flyer Premium Ale, £1.75/500ml.

3

3 If you like a lighter, citrussy ale, go for Whitstable Bay Pale Ale, £1.75/500ml. Hops are added later on in the brewing process, lending fresh pine notes to a sweet, malty flavour. Enjoy with Brie and grapes.

4

4 A classic English ale from family brewery

WORDS JO WOODERSON PHOTOGRAPHY GARETH MORGANS FOOD STYLIST JOY SKIPPER PROP STYLIST MORAG FARQUHAR

Wells, this copper-coloured beer is the perfect balance of sultana fruit and malty richness. Enjoy with a traditional ploughman’s lunch or try with our picnic on p57. Bombardier Glorious English Ale, £1.65/500ml.

5

5 Over 150 years of brewing experience has gone into this award-winning Scottish ale.

Rich, fruity and smooth, it lives up to its TOP TIP name. Try with our Charred courgette Beer Day Britain & salmon tart on p14. McEwan’s Champion Premium Beer, £1.75/500ml. is on 15 June. Visit

beerdaybritain.co.uk to celebrate British beer.

6 This award-winning hoppy and fruity IPA is brewed in Yorkshire using unsold bread from bakeries, with all profits going to the charity Feedback to help towards the fight against food waste. Something worth toasting with your favourite nibbles! Toast IPA Bloomin’ Lovely, £1.80/330ml.

Prices exclude Scotland

6

27

Text to Win Text KELLYS2, your full name & postcode to 60110 by 17.07.18 texts charged at your standard rate

WIN A COR NISH BEAC H RETREAT !

3 family ho lidays to be won No purchase necessary

Closes 11:59pm 17.07.18. UK 18+ only. Normal exclusions apply. 3 winners randomly drawn each win a 7-night self-catering Cornish beach chalet holiday for 2 adults and 2 children under 12. Includes £150 food allowance and £200 travel allowance. Must be taken ô«ã¨«Â ÁÉÂã¨Û É¢ ÂÉã« ã«É ö »è «Â£ ¨ «ÛãÁ Û E ô w Ÿ  ¸ ¨É»« ÷Û Ûè ¶ ã ãÉ ó «» «»«ã÷ Âã ÷ Ô Ô ÛÉ Text charged at standard rate. Terms and conditions at http://www.tesco.com/clubcard/terms. Promoter: Tesco Stores Ltd.

WEEKEND COOKING

THE ULTIMATE CLAFOUTIS This gorgeous French desser t, traditionally made with cherries, gets a seasonal twist with sweet apricots and raspberries

29

WEEKEND COOKING

Serves 6 Takes 50 mins Cost per serve 72p 50g butter, plus extra for greasing 375g apricots (about 11 fruits), halved and stoned 100g caster sugar, plus 1 tsp 3 large eggs £ Ô» «Â Éè Û«¢ã 150g raspberries icing sugar, for dusting (optional) vanilla ice cream or whipped cream, to serve (optional)

1 V ¨ ã 㨠Éó  ãÉ £ Û ¢  Ÿ ' Û Á Öè« ¨ «Û¨ ÂÉã »ÉÉÛ ÉããÉÁ É Éè ¸«Â£ «Û¨ 2 D »ã ¨ »¢ 㨠èãã «Â ¢ ÷«Â£ Ô Â Éó »Éô Á «èÁ ¨ ã ã¨ Ô « ÉãÛ Â ÛÔ «Â¸» Éó ãÛÔ Ûã Ûè£ Éɸ ¢É Á«ÂÛ Ûã« «Â£

É Û«É »»÷ èÂã«» ÛÉ¢ã  ۻ«£¨ã»÷  £«Â«£ ãÉ ãè  £É»  ] ã Û« ãÉ ÉÉ» Û»«£¨ã»÷ 3 D »ã 㨠Á «Â«Â£ èãã «Â Á« Éô ó É ÛÁ »» Û è Ô Â / large bowl, whisk the eggs with the £ Ûã Ûè£ èÂã«» »«£¨ã  ¢ Éã¨÷ &É» «Â 㨠Éè ô«ã¨ Á ã » ÛÔÉÉ 㨠 £ Âã»÷ Û㫠㨠É裨 㨠Á »ã èãã ] ãã ÔÔ Éö«Á ã »÷ ¨ »¢ É¢ ã¨ Ô « ÉãÛ Â »» É¢ 㨠raspberries over the base of the baking «Û¨ ó »÷ ÔÉè 㨠ãã Éó 㨠¢ è«ã 㨠 㨠Á «Â«Â£ Ô « ÉãÛ èã Û« èÔ Ô Û۫£ «ÂãÉ ã¨ ãã ã ó «ÉèÛ Â£» Û 4 ¸ ¢É Á«ÂÛ èÂã«» £É» Â Û ã  Ôè èÔ ] ó ô Á ô«ã¨ èÛã«Â£ É¢ « «Â£ Ûè£ «¢ è۫£  ó «»» « Á É ô¨«ÔÔ Á «¢ ÷Éè »«¸

Twists Chocolate lovers Y Ô» £ É¢ 㨠Ի «Â Éè ô«ã¨ £ É É ÔÉô  «ûû» ô«ã¨ Á »ã ¸ ¨É É» ã ¶èÛã ¢É Û ó«Â£ Make it your own Swap the Ô « ÉãÛ ô«ã¨ Â÷ Éã¨ Û ÛÉ » ÛãÉ ¢ è«ã ã ÷ Ô ¨ Û Ô»èÁÛ Â ã «Â Û Á Â£É É ¨ « Û

Each serving contains Energy

1153kJ 274kcal 14%

Fat

Saturates

Sugars

Salt

12g 6g 24g 0.1g 18% 30% 27% 2%

of the reference intake. See page 8.

Carbohydrate 37g Protein 7g Fibre 3g

COOK’S TIP We used a Pyrex Quiche Dish, £4.99

Y

565-7673

/V ANGELA ROMEO V,KcK'Y V,w GARETH MORGANS &KK ]cw>/E' JOY SKIPPER VYKV ]cw>/E' MORAG FARQUHAR

A P RI C O T & R A S P B E RRY CLAFOUTIS

30

For more delicious ideas for fruity bakes, visit tesco.com/realfood

FATHER’S DAY

Breakfast of champions It’s all the little things da ds do that make them hero es. S o on Father ’s Day, say thank you with this might y fr y-up muf f in

33

FATHER’S DAY

RECIPE JOHN GREGORY-SMITH PHOTOGRAPHY TOBY SCOTT FOOD STYLING LUCY O’REILLY PROP STYLING AGATHE GITS

B I G B RE A K FA S T M U F F I N S Makes 4 Takes 30 mins Cost per serve £1.14 4 Tesco Finest pork and caramelised onion sausages 4 smoked bacon medallions 1 tbsp olive oil 4 eggs ô¨«ã ãÉ Ûã«Â£ Áè ÂÛ ¨ »ó 40g light mayonnaise 1Ω tbsp chilli sauce º iceberg lettuce Û » ãÉÁ ãÉ Û»«

1 Preheat the grill to high. Squeeze the meat from the sausages into a bowl and discard the skins. Mix the meat together and form into 4 patties about 1cm thick. Place on a grilling ¸  £ «»» ¢É Ÿ Á«ÂÛ «Ôԫ£ halfway, until cooked through. Add the bacon for the last 5 mins and turn halfway through.

2 Meanwhile, heat the oil in a frying pan over a medium heat. Crack in the eggs and season. Fry for 3-4 mins until the whites are set but the yolks are still runny.

3 cÉ Ûã 㨠Áè ÂÛ Â «ó« 㨠bases between 4 plates.

COOK’S TIP Make an indent in the top of the patty with your thumb to stop it curling up under the grill.

34

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

4 Mix the mayonnaise and chilli sauce  ÛÔ Éó ¨ Áè Â Û cÉÔ each with a little lettuce, the sausage patty, bacon and 1-2 slices of tomato. cÉÔ ô«ã¨ ¢ « ££  㨠Áè  ãÉÔ Serve immediately.

Each muffin contains Energy

2131kJ 533kcal 27%

Fat

Saturates

Sugars

Salt

29g 8g 9g 3.3g 41% 41% 10% 56%

of the reference intake. See page 8.

Carbohydrate 39g Protein 33g Fibre 4g

Alexa, play Bosch.

You can also pair Fire TV and Echo devices, allowing you to control your Fire TV with Alexa. Just ask Alexa to play and search for movies and TV shows, launch apps and control playback on your Fire TV.

Find Lorraine’s favourite smoothie and more ways to Onken it at onken.co.uk/recipes

A DV E R TO R I AL

Start your day with Lorraine’s favourite smoothie Plus, two more of Lorraine’s top recipes Lorraine’s mango smoothie

Lorraine’s killer raita

Lorraine’s light brûlée

For me, nothing kick starts my day more than this mango smoothie. It’s super quick and super delicious so if you’ve got a full day, it won’t eat into your morning routine.

I like a bit of spice in my life, so when I make a curry there’s nothing better to accompany the fiery heat than my killer raita. It really helps take the edge off and the cool sourness compliments the heated richness of a good curry perfectly.

And as a bonus, what you don’t finish, put in the fridge and use as a dip later.

It’s good to treat yourself once in a while, but when you’re trying to stay healthy it’s difficult. So give this yummy pudding a go. It’s super simple and not too heavy – the perfect way to finish a busy day.

And, best of all, it’s full of flavour, so it’s guaranteed to wake you and your taste buds up first thing in the morning.

Give it a go and you’ll be left feeling revitalised and ready to take on the day.

Ingredients • Chopped mango/frozen mango pieces • Ice cubes • A couple of dollops of Onken Mango, Papaya & Passionfruit yogurt • A sprig of mint Method Add your chopped mango pieces to a blender. Add Onken Mango, Papaya & Passionfruit yogurt and top the whole thing off with a handful of ice.

Blitz until smooth, pour mixture into a glass and top off with a sprig of mint.

Ingredients • Half a pot of Onken Natural Set yogurt • A splash of water • A handful of grated coconut • A finely chopped green chilli (deseeded) • A pinch of salt Method Dollop the Onken Natural Set yogurt into a bowl with a splash of water. Carefully split your coconut in half, remove the pulp from one of the halves and grate into the bowl of Onken Natural Set yogurt.

Deseed your green chilli and finely chop, add half to the mixture and put the rest to one side. Add a pinch of salt and stir the whole thing together until you’re happy the coconut is mixed through. Top with the remaining chilli and you’re good to go.

For more ways to visit onken.co.uk/recipes

Ingredients • Seasonal fruit (nectarines or mixed berries work well) • Lemon, lime or orange zest • A ramekin of Onken 0% Fat Vanilla yogurt • Demerara sugar Method Firstly, chop your fruit into small chunks and zest your lemon (or if you prefer lime or orange). Mix half the zest through the chopped fruit and put the rest to one side. Mix the remaining zest with the Onken 0% Fat Vanilla yogurt and pour on top of the fruit. Sprinkle the demerara sugar over the top and place under a preheated grill until caramelised.

Your guide to the

Let us take you on a tour of our prime range of tender, 21-day-age d cuts

COOK’S TIP Make sure the pan is smoking hot before frying for an equal amount of time on each side. Once cooked, rest the steak for 3 mins.

38

LEARN ABOUT STEAK

S

teak is a quality piece of beef that varies in taste and texture depending on the cut. Steaks from the front or rear of the Éô É¢ã  ¨ ó 㨠Ûã óÉè èã tend to need more cooking than cuts from the middle, which are usually more tender with a Á«» óÉè c¨ »É£ 㨠meat is left to mature, the richer and more succulent it becomes. c Û É Û Û« »É«Â »» ã rib-eye and rump steaks are all expertly aged for 21 days, a process that allows enzymes naturally present in the meat to break it down, resulting in ÛÉ¢ã ã öãè Â Ô óÉè

‘Ageing helps break down the Ö Ú Ö ÚçºâªÁ¢ ªÁ ÚÈ¡â Ö â õâçÖ Á Ó Ö òÈçÖ 4

1 2 3

How to cook Fry steak in a heavy-based frying or £ « » Ô Â «Â óÉè » ÛÛ É«» Ûè ¨ Û Ô Û £ Éè Âèã É Ûè Éô ÂÉã èãã Û «ã »» è  »ã¨É裨 «ã Û Â ãÉ ã 㨠 ãÉ Ûã Frying in a smoking hot pan is key, as it gives the meat a lovely crust.

Cooking time depends on the cut, thickness and your preference, but fry for the same time each side for  ó  «ۨ ¨ ¸ 㨠Ûã ¸ ô«ã¨ ÷Éè £ ã«Ô Ûã ¸ ô«»» ¢ » soft, medium will be lightly bouncy,  ô »» É ô«»» Á knob of butter and some thyme towards the end and use to baste.

Once cooked, rest the meat for Á«ÂÛ ÛÉ «ã  ÛÉ ã¨ ¶è« Û £«ó«Â£ ÷Éè 㨠¶è« « Ûã Ûã ¸ ÔÉÛÛ« »

WORDS

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1. SIRLOIN A good all-rounder, sirloin is from the middle back, above the fillet. It’s tender with a nice marbling of fat and a rich taste.

It often comes with a layer of fat around the side that can be trimmed off, or kept on for extra flavour. To cook this fat, use tongs to hold the steak on its side in the hot pan to render the fat down before cooking your steak on each side as normal. This cut is best served medium-rare and is delicious with rich sauces such as Béarnaise or a creamy mushroom sauce spiked with mustard and brandy.

2. FILLET

3. RIB-EYE

Ô Á«èÁ èã 㨠»» ã ÉÁ Û ¢ ÉÁ è 㨠۫ »É«Â /ã Û ÁèÛ » 㨠ã É Û ã É Â÷ ôÉ ¸ Á ¸«Â£ «ã »  èã t¨«» «ã É Û 㠨 ó Û Ûã É£ óÉè Û Éã¨ Û «ã «Û Ô «û ¢É «ãÛ öã Á »÷ ã  ã öãè Éɸ ó ÷ « ÷ Â Û Û ÷Éè »«¸ Û Éó Éɸ«Â£  Á ¸ «ã ãÉ裨 ¨  ô«ã¨   ¨Éó÷ ÉÛ Á ÷  ۨ »»Éã èãã ãÉ ã¨ Ô Â ¶èÛã ¢É ã¨ Â É¢ Éɸ«Â£

Cut from just above the ribs, this steak has an open-fibre texture and a good marbling of fat, plus a central ‘eye’ of fat that gives it lots of extra flavour. It is best cooked medium or medium-rare as this gives the fat a chance to render properly and lets the connective fibres break down. Serve it with a fresh zingy salad, made with tomatoes, onion and capers, to cut through the richness of the meat.

4. RUMP & ÉÁ 㨠ɢ 㨠Éô ¨ ôÉ ¸«Â£ É¢ 㨠«Á » ã¨«Û Ûã ¸  » ÛÛ ã  㨠 É㨠èãÛ èã «ã Á ¸ Û èÔ ¢É ã¨«Û ÷ ¨ ó«Â£ Ô « ¨ óÉè Â É Û£ ã ó »è ¢É ÁÉ ÷ & ÷ Éó ¨«£¨ ¨ ã Û ô«ã¨ É㨠Ûã ¸Û èã » ó «ã «Â ã¨ Ô Â »«ãã» »É£ 㨠 ÷Éè ôÉè» ô«ã¨ »» ã Û« »É«Â É « ÷ Û «ã  «ã ¨ ô÷ «¢ Éɸ ãÉÉ YèÁÔ Ûã Â Û èÔ ô »» ãÉ É» óÉè Û ã ÷ Û ó«Â£ «ã ô«ã¨ Ôè ¨÷ ¨«Á« ¨è « Û۫£ É Ûô ã ÔÉã ãÉ ¨«ÔÛ Â ¨«ÔÉã» Û è 39

WEEKEND COOKING

Garden gathering

Outdoor dining is what summer’s all ab out. Our welcoming sprea d is simple to prepare and a delight to share

41

G I N & E L D E RF L O W E R F I Z Z E S

F I E RY P R AW N C O C K TA I L S A L A D

Serves 6 Takes 5 mins plus chilling Cost per serve £1.34

Serves 6 Takes 15 mins Cost per serve £1.39

»ã »Éô »É « » Éô ãÉ« ô ã chilled 1ltr low-calorie bitter lemon, chilled 2 lemons, 1 juiced, 1 thinly sliced 250ml dry gin ice cubes Ω cucumber, sliced

2 Little Gem lettuces, leaves separated 1 cucumber, peeled into ribbons with a vegetable peeler, core discarded 2 x 150g packs cooked & peeled king prawns or tiger prawns salad cress, snipped (optional) For the dressing 125g light mayonnaise 50g tomato ketchup 2 tbsp sriracha sauce 1 lime, Ω juiced, Ω cut into wedges 1 lemon, º juiced, the rest cut into wedges

In 1 or 2 large jugs, mix the liquids and plenty of ice. Serve in tall glasses, with the cucumber and lemon slices.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

483kJ 116kcal 6%

0.2g 0%

0g 0%

1g 1%

0g 0%

of the reference intake. See page 8.

Carbohydrate 1g Protein 0g Fibre 0g

42

1 Whisk the dressing ingredients together with some black pepper, reserving the lemon and lime wedges.

Cover and chill until serving (up to 4 hrs ahead).

2 Arrange the lettuce and cucumber ribbons on a platter; top with the prawns. Drizzle over a little dressing and scatter over the cress, if using.

Serve with the lemon and lime wedges and a twist of black pepper.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

305kJ 123kcal 6%

7g 9%

1g 4%

5g 5%

1.3g 22%

of the reference intake. See page 8.

Carbohydrate 6g Protein 10g Fibre 1g High in protein; low in saturates

WEEKEND COOKING

Coronation rice re c i p e o n p 4 4

Green garden salad re c i p e o n p 4 4

S t i c k y P i m m’s - g l a z e d p u l l e d c h i c ke n re c i p e o n p 4 4

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

43

S T I C K Y P I M M’S - G L A Z E D PULLED CHICKEN freeze pulled chicken

Serves 6

and sauce only Takes 1 hr 45 mins Cost per serve £1.87 ã ÛÔ Ûè Éô É«» 10 skinless, boneless chicken thighs 150ml Pimm’s or summer cup 100ml orange juice, plus 1 tbsp 100ml white wine vinegar, plus 1 tbsp 50g clear honey 50g redcurrant jelly 100g passata 1 red onion, Ω Â »÷ ¨ÉÔÔ Ω sliced into rings 2 tbsp ginger purée (or grated ginger) 1 round lettuce, leaves separated 10g fresh mint, leaves picked

1 V ¨ ã 㨠Éó  ãÉ £ Û Ÿ ¢  , ã 㨠ɫ» «Â » £ ¢ ÷«Â£ pan over a high heat. Add the chicken thighs and brown, in 2 batches, until both sides are crisp and golden.

Transfer to a baking dish large enough to allow the thighs to sit snugly in a single layer.

2 In a bowl, whisk together the Pimm’s, 100ml orange juice, 100ml vinegar, the honey, redcurrant jelly, passata, chopped onion and the ginger; season.

3 Pour the Pimm’s sauce over the thighs and cover tightly with 2 sheets of foil. Bake for 50 mins, then increase the heat to gas 6, 200°C, fan 180°C, remove the foil and bake for another 30 mins or until the chicken is falling apart.

4 Meanwhile, mix the onion rings with the remaining orange juice and vinegar in a bowl. Set aside but stir occasionally.

5 Lift the thighs from the sauce and shred with 2 forks. If the sauce is very watery, pour it into a small saucepan and heat over a high heat to reduce to a thicker consistency. Pour the sticky sauce over the pulled chicken and toss together. Serve hot or cold, piled onto a platter with the lettuce leaves and scattered with the mint leaves and pickled onion rings.

Each serving contains Energy

1766kJ 421kcal 21%

Fat

Saturates

Sugars

Salt

18g 5g 24g 0.8g 26% 23% 26% 13%

of the reference intake. See page 8.

Carbohydrate 24g Protein 32g Fibre 1g High in protein; source of vitamin B3; source of vitamin B12

44

4 Stir the peas, pepper, mango and almonds through the rice. Garnish with the extra almonds and the coriander.

Serve and eat immediately.

G RE E N G A RD E N S A L A D Serves 6 Takes 15 mins Cost per serve 38p

GET AHEAD

150g broad beans, podded and shelled 250g white cabbage, shredded » ÷ Ûã« ¸ Â »÷ Û»« 3 spring onions, shredded 1 green apple, cored and thinly sliced 150g pack mangetout, sliced For the dressing ã ÛÔ » Éô É » Éô & apple cordial 2 tbsp cider vinegar 3 tbsp rapeseed or olive oil

1 Blanch the broad beans for 1-2 mins in boiling water, then drain, run under cold water to cool, then drain again.

2 Whisk the dressing ingredients in a large bowl. Add the cooled beans and the other ingredients; toss together.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

429kJ 103kcal 5%

6g 8%

1g 4%

8g 9%

0.0g 0%

of the reference intake. See page 8.

Carbohydrate 10g Protein 3g Fibre 4g High in vitamin C; low in saturates; source of protein

C O RO N AT I O N RI C E Serves 6 Takes 10 mins plus cooling Cost per serve 71p 125g frozen peas 2 x 250g pouches microwave basmati rice 1 yellow pepper, diced 1 ripe mango, stoned, peeled and diced £ ãÉ Ûã ¸ »ÁÉÂ Û Ô»èÛ öã to garnish 10g fresh coriander leaves, chopped For the dressing 1 tsp medium curry powder 2 tbsp mango chutney 1 lemon, juiced 1 tbsp rapeseed or olive oil É«É  »÷ «

1 Boil the peas for 4 mins, then drain, rinse with cold water and drain again.

Set aside to cool.

2 Heat the rice to pack instructions.

Meanwhile, mix the dressing ingredients in a bowl with a fork.

3 Put the rice in a bowl, drizzle with the dressing and mix well; cool for 10 mins.

Mix all the ingredients together except the broad beans, and chill for up to 24 hours. Stir in the beans when ready to serve.

Each serving contains Energy

Fat

Saturates

960kJ 228kcal 11%

7g 10%

1g 3%

Sugars

Salt

9g 0.2g 10% 4%

of the reference intake. See page 8.

Carbohydrate 36g Protein 6g Fibre 3g Low in saturates; high in vitamin C

P OTATO & G OAT ’S CHE ESE TA RT Serves 6 Takes 35 mins Cost per serve £1.10 360g bag baby potatoes with herbs and butter Û¨ ãÛ »É Ô Ûã ÷ low-cal cooking spray 50g natural breadcrumbs 200g soft goat’s cheese 1 lemon, zested and juiced (1 tbsp) 2 garlic cloves, crushed 3 eggs, beaten 2 tbsp chopped fresh parsley, plus extra to serve

1 Preheat the oven to gas 6, 200°C, fan 180°C, and put a baking sheet inside.

Cook the potatoes to pack instructions.

2 On another baking sheet, layer the »É Ô Ûã ÷ ÛÔ ÷«Â£ ¨ Û¨ ã ô«ã¨ cooking spray and placing at 90° to the previous layer to get a rough square.

3 Scatter 1 heaped tbsp breadcrumbs in a 20cm circle in the middle of the pastry.

Mash 150g goat’s cheese with the lemon zest and juice, remaining breadcrumbs, garlic, eggs and parsley; season.

4 Thickly slice the potatoes, reserving the butter. Spread half the cheese mixture over the breadcrumbs, then layer with the potatoes and remaining cheese mixture on top. Dot with the remaining goat’s cheese. Scrunch the »É èÔ Éè 㨠»»«Â£ «ûû» ô«ã¨ the reserved potato butter. Slide the baking sheet onto the preheated sheet; ¸ ¢É Á«ÂÛ èÂã«» 㨠»»«Â£ «Û set. Scatter with parsley to serve.

Each serving contains Energy

1321kJ 315kcal 16%

Fat

Saturates

12g 6g 18% 30%

Sugars

Salt

4g 4%

0.9g 15%

of the reference intake. See page 8.

Carbohydrate 36g Protein 14g Fibre 3g High in vitamin B12; high in protein

WEEKEND COOKING

GET AHEAD You can bake the tart 1 hr ahead and serve it at room temperature.

Wine match Tesco Finest Sancerre 75cl, £13*, is dry and crisp with intense tropical fruit flavours and a long, creamy finish. It’s a great match for goat’s cheese. *

Price excludes Scotland

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

45

Text to Win Text HDWIMB2, your full name & postcode to 60110 by 20.07.18 texts charged at your standard rate No purchase necessary

In partnership with Closes 11:59pm 20.07.18. UK 18+ only. Normal exclusions apply. 1 winner randomly drawn wins a 1-hour coaching session with Grigor Dimitrov at The E ã«É » c ÂÂ«Û Âã «Â >É É É ô ¸ ÷ É ô ¸  «Â EÉó Á Ÿ Ûè ¶ ã ãÉ ' «£É «Á«ã Éó Û ó «» «»«ã÷ »ÛÉ «Â »è Û ãè  Ûã » ÛÛ train travel, overnight 4* accommodation and a £200 allowance. 15 runners-up of a tennis bundle. 1 entry per person. Text charged at standard rate.

Terms and conditions at http://www.tesco.com/clubcard/terms. Promoter: Tesco Stores Ltd.

WEEKEND COOKING

S T R AW B E RRY S Y L L A B U B Serves 6 Takes 20 mins plus cooling and soaking Cost per serve 83p

4 Divide the strawberries between 6 bowls or wide glasses. Whip the cream mixture until it’s just starting to hold its shape, then whisk in a little food colouring and rose water, if using. Spoon the cream syllabub on top of the strawberries to serve.

Each serving contains Energy

1188kJ 297kcal 15%

Fat

Saturates

Sugars

Salt

23g 14g 15g <0.1g 32% 70% 16% 1%

of the reference intake. See page 8.

Carbohydrate 15g Protein 1g Fibre 2g

RECIPES SARAH COOK PHOTOGRAPHY GARETH MORGANS FOOD STYLING EMMA JANE FROST PROP STYLING JENNY IGGLEDEN

200ml Provence Rosé, or low-alcohol rosé Ω tsp vanilla paste 60g caster sugar 250ml double cream 250g strawberries, sliced or quartered pink food colouring gel º tsp rose water (optional)

1 In a small saucepan, heat 100ml rosé with the vanilla and 15g sugar over a low heat. Once the sugar has dissolved, bubble for 1 min, then transfer to a heatproof bowl and leave to cool.

2 An hour before serving, pour the wine syrup over the strawberries and leave to soak at room temperature – any longer will make them too soft.

3 Meanwhile, in a large bowl, mix the remaining rosé and sugar with the cream. Set aside in the fridge until ready to serve.

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

47

Spoon it, Enjoy it, Love itâ&#x20AC;Ś

Introducing unbelievably thick Benecol Greek Style yogurt.

Try today for an ultimate breakfast experience, proven to lower cholesterol*. *Plant stanol ester has been shown to lower cholesterol. High cholesterol is a risk factor in the development of coronary heart disease.

A daily intake of 1.5-2.4g of plant stanols lowers cholesterol by 7-10% in 2-3 weeks.

DINNER OUTDOORS

READY IN 20 MINUTES Escap e the kitchen and get into the sunshine with these sp e e dy meals T O M AT O & M O Z Z A RE L L A M E LT S Makes 4 Takes 20 mins Cost per serve 64p Toast 8 slices from a ciabatta loaf. Top 4 with 1 tsp pesto, 2 sliced salad tomatoes, 2 slices mozzarella and a few basil leaves.

Sandwich with a second slice of toast, then fry on both sides until the cheese has melted. Serve with a mixed salad.

Each melt contains Energy

908kJ 217kcal 11%

Fat

Saturates

10g 5g 14% 27%

Each serving contains Energy

Fat

Saturates

Sugars

Salt

1613kJ 381kcal 19%

5g 7%

1g 5%

5g 5%

0.3g 5%

of the reference intake. See page 8.

Carbohydrate 59g Protein 24g Fibre 1g Low in saturates; high in protein

S P E E DY M U S H RO O M B U RG E RS Sugars

Salt

2g 2%

0.6g 10%

of the reference intake. See page 8.

Carbohydrate 20g Protein 11g Fibre 2g High in protein; source of calcium

S P I C Y T U N A TAC O S RECIPES ELLI DONAJGRODZKI PHOTOGRAPHY GARETH MORGANS FOOD STYLING SAL HENLEY PROP STYLING REBECCA NEWPORT

ribbons) and a 180g pack sliced roast chicken. Mix 1 tbsp olive oil with 1 tsp each harissa paste and lemon juice (or more to taste). Stir the dressing into the salad, then sprinkle with chopped fresh parsley.

Makes 4 Takes 20 mins Cost per serve £2.09 Mash 1 stoned and peeled avocado with the zest and juice of 1 lime  »÷ chopped red chilli   »÷ ¨ÉÔÔ spring onion; season. Spread 2 tuna steaks with 1 tsp chipotle chilli and smoked paprika paste each. Griddle or fry in oil for 2-3 mins each side. Rest for 2 mins, then slice. Divide the guacamole between 8 warmed mini tortilla wraps, then pile in the tuna. Top with soured cream, chopped fresh coriander and extra lime juice.

Makes 4 Takes 15 mins Cost per serve £1.34 Preheat the grill to medium. Brush 4 large ã ÁèÛ¨ ÉÉÁÛ with olive oil, sprinkle with fresh or dried thyme and grill for 5-7 mins each side or until tender.

Meanwhile, fry 225g sliced lighter halloumi in a nonstick frying pan until golden. Halve 4 soft white rolls and spread each base with mayonnaise. Top with a mushroom,

halloumi and mixed salad leaves. Drizzle with chilli sauce and top with a bun lid.

Each burger contains Energy

1134kJ 270kcal 14%

Fat

Saturates

Sugars

Salt

3g 3%

1.1g 19%

14g 2g 20% 12%

of the reference intake. See page 8.

Carbohydrate 30g Protein 8g Fibre 2g 1 of your 5-a-day; source of protein

B ROA D B E A N & P E A S PAG H E T T I Serves 2 Takes 15 mins Cost per serve £1.70 Cook 150g spaghetti to pack instructions; drain well. Dry-fry 130g pancetta cubes until crispy. Meanwhile, in a food processor, blitz 100g each blanched peas and broad beans with 30g fresh basil, 20g ãÉ Ûã ¸ »ÁÉ Û, 3 tsp olive oil and 30g grated Parmesan; loosen with pasta water, if necessary. Mix with the spaghetti and top with the pancetta, extra almonds and Parmesan.

Each serving contains Energy

2972kJ 710kcal 36%

Fat

Saturates

36g 10g 51% 52%

Sugars

Salt

5g 6%

2.4g 40%

of the reference intake. See page 8.

Carbohydrate 67g Protein 35g Fibre 8g

Each taco contains Energy

1514kJ 363kcal 18%

Fat

Saturates

15g 4g 21% 18%

Sugars

Salt

3g 3%

1.0g 16%

of the reference intake. See page 8.

Carbohydrate 34g Protein 22g Fibre 1g High in protein; source of vitamin D

ORZO CHICKEN SALAD Serves 4 DF Takes 20 mins Cost per serve £1.47 Toss 300g orzo, cooked, with 250g halved baby plum tomatoes, 150g shredded mangetout, 1 courgette (peeled into 49

Aromatic, refreshing and juicy, melons are ideal for summer snacking

1

3

2

1 WATERMELON Watermelons, while a distant cousin of the melon family, are actually part of the cucurbit family, along ô«ã¨ 㨠»«¸ Û É¢ cucumbers and ÛÖè Û¨ Û c¨ « ¢» óÉè is much more subtle than other melons, and their seeds can be ã  c¨ ÷  £ Éô ãÉ Éó ¸£ «Â ô «£¨ã 50

2 YELLOW HONEYDEW h»«¸ £è» honeydew melons, ÷ »»Éô ¨É ÷ ôÛ ¨ ó a waxy, bright yellow Û¸«Â èÛ É¢ ã¨«Û ã¨ ÷ ÛÉÁ ã«Á Û »»  ÷ Á »ÉÂÛ Their pale green flesh is fragrant and Ûô ã Á ¸«Â£ 㨠Á ¢ óÉè «ã ãÉ Â¶É÷ ¢É ¸¢ Ûã

3 GALIA

4 CANTALOUPE

5 PIEL DE SAPO

Sweet and aromatic, £ »« Á »ÉÂÛ ¨ ó netted, pale yellow Û¸«Â  ÉÁ £  ô¨«ã ¢» Û¨ c¨ ÷ a hybrid of cantaloupe and honeydew melons  ô ó »ÉÔ «Â /Û » «Â ã¨ Û c¨ ¢» óÉè É¢ £ »« «Û more subtle than a cantaloupe, but also Û»«£¨ã»÷ Ûô ã

è ÉÔ Â ó « ã« Û É¢ these melons are also ¸ÂÉôÂ Û /ã »«  Âã »ÉèÔ Û c¨ « Û¸«ÂÛ ¨ ó £ Â Ûã«ã ¨ Û É Ûã «Ô Û Â ã¨ ÷ Ûô ã  aromatic rather than ÁèÛ¸÷ High in ó«ã Á«Â Âã »ÉèÔ Û «ÛÔ Â ¶è« ÷ with firm orange flesh   «Âã ÂÛ ¢» óÉè

c¨«Û Á«» ó « ã÷ «Û the national melon É¢ ]Ô «Â /ã Û »ÉÛ relation of the honeydew but has Ûô ã ã Ûã c¨  Á Ô« » Û ÔÉ translates as ‘toad Û¸«Â «Â ¢  ãÉ ã¨ « 㨫 ¸ ÁÉãã» £  «Â ô¨« ¨ £«ó Û them a longer shelf life 㨠 É㨠Á »ÉÂÛ

VARIETIES

4

S TORE Whole melons should be

PRE P For honeydew, galia, cantaloupe and piel de sapo, scoop Éèã ã¨ Û Û Â ÉèÛ Âã 㨠 ۻ« «ÂãÉ ô £ Û &É ô ã Á »ÉÂÛ ¨ »ó » £ã¨ô ÷Û Â £ «Â ãÉ Öè ã ¢É Û»« «Â£ EN JOY Melon complements Ûô ã Â Û óÉè ÷ «Û¨ Û Â ôÉ ¸Û as well in a fruit salad as it does ô«ã¨ ã £÷ ¨ Û »ã¨É裨 èÛè »»÷ Û ó ô Á »É «Û »« «ÉèÛ £ «»» or barbecued, as this caramelises its  ãè » Ûè£ Û

G I N G E R- L E M O N M E L O N & R A S P B E RRY B RE A K FA S T B O W L Serves 4 Takes 15 mins plus cooling and chilling Cost per serve £1.12 èÂô ö » ÁÉ û Ûã Ô «ÂãÉ »É£ Ûã «ÔÛ ¶è« Á Ô« £«Â£ Ô »   »÷ ¨ÉÔÔ £ Ûã Ûè£ Ω Ô« » Û ÔÉ Á »É Éèã Ÿ £ Ô » and deseeded º Âã »ÉèÔ Á »É Éèã £ Ô » and deseeded £ ÛÔ « Û CHEAT IT ã ÛÔ ' ¸ Ûã÷» ÷É£è ã Short on time?

4 tbsp Tesco Finest Use the cooled syrup Û ó  Âèã £ ÂÉ» É without chilling it – the É㨠Âèãã÷ £ ÂÉ»

òÈçÖ óÈÁ â

Try them in…

BASIL & FETA SALAD *V MELON, ¨ ã 㨠Éó  ãÉ £ Û

5

¢  Ÿ  ¸ Ÿ £ prosciutto for 10 mins. Break into pieces. Whisk ãÉ£ 㨠ã ÛÔ olive oil, 1 tbsp cider vinegar, the juice and zest of 1 lemon and 1 tsp honey. Cut Ω piel de sapo melon into wedges and toss with 15g basil leaves, 150g crumbled feta, the prosciutto and the dressing.

SIP *PutCANTALOUPE 1 chopped cantaloupe, 50g caster sugar, 300ml dry white wine, the juice of 1 lime and º tsp salt in a blender with a handful of crushed ice. Blitz until smooth and slushy.

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

Ú

ªÁâ ÁÚ çâ ªâ 󪺺 Ú⪺º 1 Put the pared lemon zest in a small saucepan with the ginger ºª ªÈçÚ and sugar. Measure the lemon juice and make up to 100ml with water. Add to the pan and heat gently, stirring occasionally, until it comes to the boil. Reduce the heat to low and simmer for 5 mins, then remove from the heat and leave until cool to infuse.

2 èã »» 㨠Á »É ۨ «ÂãÉ Á ¨èÂ¸Û Tip into a bowl and strain the cooled syrup over the top. Chill for 1 hr, or overnight. The melon will ¸ Ô Éó «Â 㨠¢ « £ ¢É ÷Û 3 To serve, divide the melon between 4 bowls, top with the raspberries, yogurt and granola, then drizzle with a little of the syrup.

Each serving contains Energy

Fat

Saturates

981kJ 207kcal 10%

4g 6%

1g 4%

Sugars

Salt

43g 0.1g 48% 2%

of the reference intake. See page 8.

Carbohydrate 47g Protein 4g Fibre 4g

For more melon recipes, visit tesco.com/realfood

WORDS BRYONY BOWIE RECIPE EMMA FRANKLIN PHOTOGRAPHY GARETH MORGANS FOOD STYLING JOY SKIPPER PROP STYLING MORAG FARQUHAR

stored in a cool, dry place – but not the fridge until cut, as this can dull 㨠« óÉè K èã ÛãÉ «Â  airtight container or wrapped in »«Â£ »Á «Â 㨠¢ « £ «Â£ ãÉ ÉÉÁ ã ÁÔ ãè ¢É ã«Â£

51

FRESH PRODUCE

Berry Hand-picked and chilled within 60 minutes, Tesco berries are sure to stay fresher for longer, however you serve them

W

e couldn’t be more excited by the soft fruits in season now.

It’s the best time to throw together simple berry desserts, or to try something new – like our ideas below and on p16 and p30. The great thing about Tesco berries is that they are carefully hand-picked to minimise bruising and chilled within 60 minutes to stay fresh and juicy.

Strawberries The epitome of a British summer, did you know just one of these iconic berries has an average of 200 seeds? Use a sharp knife to ‘hull’ (remove the leafy top) washed strawberries.

Blueberries

on a blueberry is a natural protective layer.

Raspberries This fabulous fruit works well in many sweet recipes. The best are large and plump with a strong pink hue, but all have  ÉÁ ã« ó »ó ã÷ óÉè

Blackberries The versatility of blackberries makes them a British favourite.

Oh-so-juicy, these mouthwatering berries are made up of small, round, fragile ‘drupelets’ and have a sharp sweetness. They pair well with red meat – or simply eat them straight from the punnet.

For lots of great recipes using fresh berries, visit tesco.com/realfood

They’re a perfect partner for any tangy cheese in a savoury toastie.

The powdery coating, or ‘bloom’,

THREE WAYS WITH BERRIES…

1

BALSAMIC RICOTTA TARTINES

Spread sourdough toast with ricotta, then layer with sliced strawberries, blueberries and mint. Drizzle with honey and balsamic glaze.

2

BERRY VINAIGRETTE

Blitz 3 parts olive oil and 1 part lemon juice with chopped garlic, black pepper and a few raspberries and strawberries. Drizzle over a salad.

3

BLACKBERRY FOOL

Mix equal parts whipped cream and natural yogurt.

Simmer blackberries with sugar  ۨ É¢ » Éô É « » until they begin to break down.

Cool; fold into the creamy yogurt.

52

WORDS AND RECIPES BRYONY BOWIE PHOTOGRAPHY ALEX LUCK FOOD STYLING JOY SKIPPER PROP STYLING TONIA SHUTTLEWORTH

COOK’S TIP Keep berries in the fridge, and take them out 10 minutes before eating.

Only rinse just before use or they’ll go soggy. Pat dry on kitchen paper.

LIVING ON THE VEG This vibrant sharing platter has b e en create d exclusively for Tesco magazine by chef D erek Sarno

DF Serves 4 Takes 1 hr 5 mins Cost per serve £2.10

Ω swede (about 400g), peeled and cut into 2cm cubes Ω small red cabbage, cut into 6 wedges through the root 3Ω tbsp olive oil 220g pack Tenderstem broccoli (halve any thicker stems) Ω x 220g pack green beans, trimmed 280g pack tofu, drained and cut into 2cm cubes 75g spring onions, cut into 4cm pieces 100g cherry tomatoes, halved 1 Little Gem lettuce, sliced For the cashew dressing 50g cashew nuts 2 garlic cloves, unpeeled 2 tsp onion powder 1 lemon, juiced 1 cucumber, peeled and roughly chopped 1 tbsp chopped fresh dill

54

‘

Lots of colour, texture and a wicked cashew dressing – this is a feast of a salad! It’s great for using up veg too

1 Preheat the oven to gas 6, 180°C, fan 160°C. To make the dressing, boil the cashews for 5 mins, adding the garlic cloves after 2 mins. Drain, then remove the skins from the garlic cloves.

2 Blitz the cashews in a high-speed blender (or a food processor for a chunkier dressing) with the garlic, onion powder and lemon juice until ó ÷  »÷ ¨ÉÔÔ ¨ »¢ 㨠cucumber and blend until smooth, then add the remaining cucumber and blitz until smooth. Stir in the dill, then season to taste. Transfer to a jug or bowl and chill in the fridge until ready to serve.

3 Gently toss the swede in a large bowl with the cabbage, 1Ω tbsp oil and some seasoning. Heat a griddle pan over a high heat. Fry the cabbage and swede in batches until lightly charred

‘

ROA S T E D V E G S A L A D W I T H C A S H E W D RE S S I N G

and tender. Transfer to a baking tray and roast for 25 mins. Chop the roasted cabbage into chunks, set aside and keep warm.

4 Meanwhile, toss the broccoli, beans and spring onions in 1 tbsp oil and some seasoning, then griddle in batches until charred and just tender. Set aside.

5 Brush the tofu with 1 tbsp oil, season and add to the pan, griddling for 2-3 mins each side until lightly charred.

6 £ »» 㨠«Â£ « ÂãÛ É » £ platter. Drizzle the dressing over the veg to serve.

Each serving contains Energy

1439kJ 345kcal 17%

Fat

Saturates

Sugars

Salt

23g 4g 14g 0.9g 33% 19% 15% 15%

of the reference intake. See page 8.

Carbohydrate 18g Protein 18g Fibre 8g

RECIPE DEREK SARNO V,KcK'Y V,w STUART OVENDEN &KK ]cw>/E' LUCY Oâ&#x20AC;&#x2122;REILLY VYKV ]cw>/E' REBECCA NEWPORT

CHEF AT WORK

Mix and match your favourite veg to create your own version of this salad.

EASY SWAP

55

OUTDOOR EATING

Picnic perfect

TOP TIP Pack separate containers for the crab mix, shredded lettuce and rolls and assemble at your picnic.

G et outside and enjoy the sun with these re cip es that are ideal for pa cking up and taking away

Crab rolls re c i p e o n p 5 8

57

C R A B RO L L S

C H I L L I C O RN B RE A D M U F F I N S

Makes 4 Takes 20 mins Cost per serve £1.47

Makes 12 Takes 45 mins Cost per serve 19p

4 brioche rolls 1Ω x 170g tins crabmeat in brine, rinsed and drained æ tsp English mustard 75g lighter mayonnaise Ω tsp Tabasco, plus extra to serve 1 lemon, zested £ ¢ Û¨ ¨«ó Û Â »÷ Û«ÔÔ Ω Little Gem lettuce, shredded

40g butter, melted, plus extra for greasing £ É ÂÁ » É Ô» «Â Éè £ Ô» «Â Éè æ tsp baking powder º tsp bicarbonate of soda 1 egg, beaten 190ml buttermilk 70g mature Cheddar, grated 65g sundried tomatoes, drained   »÷ ¨ÉÔÔ 20g sliced jalapeños from a jar,  »÷ ¨ÉÔÔ ÉÛ Á ÷ ÛÔ «£Û  »÷ ¨ÉÔÔ plus a few extra leaves

1 Preheat the oven to gas 6, 200°C, fan 180°C. Slice the rolls open but don’t cut all the way through. Put on a baking tray and warm in the oven for 5 mins.

2 Meanwhile, mix the crab, mustard, mayonnaise, Tabasco, lemon zest and most of the chives in a bowl; season.

3 Divide the lettuce between the rolls and top with the crab mixture. Serve sprinkled with the remaining chives and extra Tabasco, if you like.

Each roll contains Energy

715kJ 215kcal 11%

Fat

Saturates

Sugars

Salt

6g 7%

1.3g 22%

9g 3g 13% 13%

of the reference intake. See page 8.

Carbohydrate 22g Protein 11g Fibre 1g Source of protein; source of zinc

T O M AT O & C O RN S A L A D DF GF Serves 4 Takes 15 mins Cost per serve 63p

250g pack baby plum tomatoes, halved 325g tin sweetcorn, drained and rinsed ÛÔ «Â£ É«ÉÂÛ Â »÷ ¨ÉÔÔ Ω red chilli, deseeded and thinly sliced £ Ô ¸ ¢ Û¨ É «  » ó Û Â »÷ chopped 1 lime, juiced 2 tbsp olive oil

Put all the ingredients in a bowl, season and toss together.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

490kJ 117kcal 6%

7g 10%

1g 6%

8g 8%

0.3g 5%

of the reference intake. See page 8.

Carbohydrate 12g Protein 3g Fibre 3g Low in saturates; source of vitamin C

58

1 Preheat the oven to gas 6, 200°C, ¢  Ÿ  èÛ¨ ¨É» Áè  tin with butter. Mix the cornmeal, Éè ¸«Â£ ÔÉô « É ã É¢ soda and a pinch of salt in a bowl.

2 In a separate bowl, whisk together the melted butter, egg and buttermilk.

Pour into the dry ingredients and fold together. Mix in 40g Cheddar, 50g sundried tomatoes, 15g jalapeños and the chopped rosemary. Divide ãô  㨠¨É» Û É¢ 㨠Áè  ã«Â then top with the remaining Cheddar, sundried tomatoes, jalapeños and the rosemary leaves. Bake for 20-25 mins until risen and an inserted skewer ÉÁ Û Éèã »  «¢ 㨠Áè ÂÛ colour too quickly, cover with foil.

Will keep in a sealed container for 2-3 days.

Each muffin contains Energy

457kJ 110kcal 6%

Fat

Saturates

Sugars

Salt

1g 1%

0.5g 8%

7g 4g 10% 18%

of the reference intake. See page 8.

Carbohydrate 8g Protein 4g Fibre 1g

M E AT L OA F P I C N I C P I E W I T H T O M AT O S AU C E Serves 8 DF freeze unbaked pie Takes 1Ω hrs Cost per serve 86p 3 tbsp olive oil, plus extra for brushing É«ÉÂÛ Â »÷ ¨ÉÔÔ £ »« »Éó Û Â »÷ ¨ÉÔÔ 250g lean pork mince

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

250g 15% fat beef steak mince 15g breadcrumbs 2 tsp dried oregano 1 tsp English mustard 2 eggs, beaten £ Ô ¸ »«£¨ã Ôè Ô Ûã ÷ 1 tbsp sesame seeds 400g tin chopped tomatoes 2 tbsp tomato purée Ω tsp sugar gherkins, to serve (optional)

1 Preheat the oven to gas 6, 200°C, fan 180°C. Heat 2 tbsp oil in a frying pan over a medium heat. Add half the onions and fry, stirring occasionally, for 6-8 mins until soft. Mix in half the garlic and fry for 10 secs until fragrant. Remove from the heat.

2 Put the mince, breadcrumbs, 1 tsp oregano, mustard and the fried onion mix in a large bowl. Season and mix well. Stir in half the beaten egg.

3 Line a baking sheet with baking paper, brush with a little oil and lay the pastry on top. Shape the meat into a loaf down the middle, leaving a 2cm gap at each end and enough space along the sides to cover the meat.

4 Using a sharp knife, cut strips along the sides of the pastry, 5cm apart.

Fold up the ends, then plait alternate strips of the pastry over the meat to cover it neatly. Brush the top of the pastry with the remaining beaten egg and sprinkle over the sesame seeds.

Bake for 55 mins-1 hr or until the meat is cooked through and the pastry is golden.

5 Meanwhile, heat 1 tbsp oil in a saucepan over a medium heat. Add the remaining onion and stir-fry for 6-8 mins until soft. Add the remaining garlic and fry for 30 secs. Mix in 200ml boiling water, the tomatoes, tomato purée, sugar and remaining oregano; season. Bring to the boil. Reduce the heat and simmer, stirring occasionally, for about 1 hr until reduced.

6 Cut the meatloaf into thick slices and serve with the sauce and gherkins, if you like. Will keep in the fridge for up to 2 days.

Each serving contains Energy

1620kJ 388kcal 19%

Fat

Saturates

21g 7g 30% 37%

Sugars

Salt

7g 7%

0.7g 12%

of the reference intake. See page 8.

Carbohydrate 31g Protein 19g Fibre 3g

‘T

OUTDOOR EATING

oó r h

er’ Úalad h t e o¢ it t

To m a t o & corn salad

USE IT UP Mix any leftover buttermilk from the Àç ÁÚ óªâ§ º ÀÈÁ µçª Á Ú ÚÈÁªÁ¢ âÈ À · Ú Ö Úâöº Ö ÚÚªÁ¢

Chilli cornbread muff ins

59

RECIPES JOHN GREGORY-SMITH PHOTOGRAPHY TOBY SCOTT &KK ]cw>/E' AMBER DE FLORIO VYKV ]cw>/E' JENNY IGGLEDEN

Mea tloaf picnic pie re c i p e o n p 5 8

Beer match Limited-edition Greene King Heritage Vintage Fine Ale, £2.49/568ml*, is full-bodied and just the thing to enjoy with meaty picnic food. *

60

Price excludes Scotland

OUTDOOR EATING

B O U RB O N C A R A M E L C H O C O L AT E T R AY B A K E Makes 16 squares Takes 1 hr 20 mins Cost per serve 24p 100g butter 200g dark chocolate, broken into chunks 4 eggs, beaten 250g golden caster sugar £ Ô» «Â Éè 1 tsp baking powder 50g cocoa powder For the caramel 100g granulated sugar 1 tbsp bourbon (optional) 50g butter, at room temperature, cubed 60ml double cream Ω tsp sea salt

1 To make the caramel, heat the sugar in a saucepan over a medium-low heat.

Cook for 10-12 mins, stirring once or twice, until the sugar has melted.

Remove from the heat. Add the bourbon (if using) and mix well, then stir in the butter. Pour in the cream and add the salt. Mix well. Leave to cool for 15-20 mins, stirring occasionally.

2 Preheat the oven to gas 4, 180°C, fan 160°C and line a 22cm square baking tin with nonstick baking paper.

Put the butter and chocolate in a heatproof bowl. Set over a pan of barely simmering water, making sure the water doesn’t touch the bowl, and heat until melted. Remove from the heat, mix well and set aside to cool for 5 mins.

3 Beat the eggs and caster sugar in a bowl with an electric whisk for 2-3 mins èÂã«» è ÷  »«£¨ã «Â É»Éè &É» «ÂãÉ ã¨ ¨É É» ã Á«ö 㨠Éè baking and cocoa powders and a small pinch of salt; fold together. Tip half the mix into the lined tin and smooth to evenly cover. Spoon the caramel on top and spread out evenly. Top with the remaining chocolate mixture. Bake for 20-25 mins until just set on top.

4 Leave to cool in the tin, then cut into squares to serve. They will keep in a sealed container for 2-3 days.

Each square contains Energy

1247kJ 298kcal 15%

Fat

Saturates

Sugars

Salt

16g 9g 30g 0.3g 23% 46% 33% 4%

of the reference intake. See page 8.

Carbohydrate 36g Protein 4g Fibre 1g

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

61

ADVERTISEMENT PROMOTION

Grab and go Under £12 of Tesco Club c ard vouchers will buy this fab picnic. Round up your family and hea d out!

ALL THIS FOR LESS THAN £12 IN CLUBCARD VOUCHERS

Slaw Coleslaw 300g, 70p (23p/100g)

Drumsticks

Batons

Ready-To-Eat Roast British Chicken Drumsticks 430g, £3 (70p/100g)

White and CheeseTopped, 45p each

Ham Counter Cooked Ham 100g, £1

2 Loose Carrots, approx 12p (60p/kg)

Olives Pitted Green Olives With Red Peppers 70g, 75p (£1.07/100g)

Berries Strawberries 400g, £2

Dip

(50p/100g)

*

Prices correct at time of going to press

Carrots

Simple Salad 135g, £1

Reduced-Fat Mediterranean Houmous 3 Pack 210g, £1.45

(74p/100g)

(69p/100g)

Leaves

JOIN THE CLUB

Flapjacks 9 Mini Flapjack Bites 135g, £1 (74p/100g)

As a Clubcard holder, you get one point for every £1 you spend in store or online. Those points are turned into vouchers that are sent out to you every three months. You can spend your vouchers in store or online.

Visit tesco.com/clubcard for full details.

SUMMER DRINKS

ALL-IN-ONE Just the thing for outdoor summer gatherings, these b ottle d co ck tails are sure to hit the sp ot SUMMER IN A BOT TLE Serves 4 (makes about 900ml) Takes 10 mins Cost per serve ÂŁ1.05 16 slices cucumber (peel on), plus some peeled into ribbons 8 fresh mint sprigs, leaves only, plus extra sprigs to garnish 150ml gin 50ml peach schnapps 1 lime, juiced 800ml apple juice, chilled 1 peach, sliced, to garnish

schnapps. Add the lime and apple juice, stir to combine, then strain into a 1.5ltr bottle.

2 Chill for up to 1 day before serving.

Serve with a few sprigs of mint, cucumber ribbons and peach slices to garnish.

Each serving contains Energy

Fat

Saturates

871kJ 207kcal 10%

4g 6%

0g 0%

Sugars

Salt

24g 0.0g 27% 0%

of the reference intake. See page 8.

Carbohydrate 24g Protein 1g Fibre 0g Source of vitamin B12

1 Put the cucumber slices and mint leaves in large jug with a splash of the gin and muddle together with a cocktail muddler or the end of a rolling pin until the mint is thoroughly bruised and the cucumber has broken down.

Stir in the remaining gin and the peach

For more delicious cocktail recipes, visit tesco.com/realfood 63

SUMMER DRINKS

WAT E RM E L O N M A RG A RI TA

P I N A C O L A DA M O C K TA I L

Serves 4 Takes 5 mins Cost per serve £1.52

Serves 4 Takes 5 mins Cost per serve 35p

500g pack frozen watermelon balls 100ml tequila 50ml triple sec 4 tsp icing sugar 2 tbsp lemon juice

400ml fresh pineapple juice, chilled 400ml coconut milk drink, chilled 1 lime, juiced 4 tsp icing sugar lime slices, to garnish

1 Put all the ingredients in a blender and blitz until smooth – it will be very thick and slushy but will gradually thin as the watermelon defrosts. Pour into a 1ltr bottle and chill for up to 1 day before serving.

2 When ready to serve, thoroughly shake the bottle to mix then pour into glasses.

1 Shake all the ingredients (except the garnish) in a cocktail shaker, or whisk together in a jug, then pour into a 1ltr bottle and chill for up to 1 day before serving.

2 When ready to serve, shake the bottle to mix everything together and serve in glasses with slices of lime.

Energy

563kJ 134kcal 7%

Fat

Saturates

Sugars

Salt

<1g <1g 12g 0.0g 1% 1% 13% 0%

of the reference intake. See page 8.

Carbohydrate 12g Protein 1g Fibre 0g

Each serving contains Energy

Fat

Saturates

298kJ 70kcal 4%

1g 1%

1g 4%

Sugars

Salt

16g 0.1g 17% 2%

of the reference intake. See page 8.

Carbohydrate 16g Protein 0g Fibre 0g

COOK’S TIP You can also make the margarita with 500g of fresh, deseeded ó â ÖÀ ºÈÁ Ú§ çâ â§ È ·â ªº 󪺺 frothy rather than slushy.

64

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

RECIPES EMMA FRANKLIN PHOTOGRAPHY TOBY SCOTT FOOD STYLING AMBER DE FIORIO PROP STYLING JENNY IGGLEDEN

Each serving contains

ADVERTISEMENT PROMOTION

Ultimate sharing board Create a low-hassle, flavour-pa cke d sprea d that’s p er fe c t for sharing on a balmy summer ’s night ON BOARD 1. Everyone’s into avocado, so give them the best: creamy Tesco Finest Avocado Crush Dip 170g, £2 (£1.18/100g). Topped with juicy tomato, it’s so much more than a side!

1

2. The roasted, salted broad beans included this Mediterranean Platter 230g, £2.50 (£1.09/100g), add a moreish crunch to your favourite olives, cheese, peppers and tomato combo.

2 3

3. Much more than a mouthful, these Tesco Finest Pork, Cider & Leek Sausage Rolls 188g, £2.60 (£1.38/100g) are bursting with an intensely flavoured, satisfying filling.

4

5

TOP TIP

6

Add a bit of extra crunch with cornichons and cucumber ribbons, and toasted pitta bread strips for dipping.

4. A mini quiche with maximum impact: Tesco Finest Pancetta & Petit Pois Quiche 180g, £2 (£1.11/100g) is loaded with sweet peas and salty pancetta, in a crisp pastry case.

5. Up the ante on your cold meats with the Continental Selection 120g, £2.50 (£2.08/100g).

It tastes every bit as special as it looks.

6. These Chicken & Chorizo Pastries 70g, £2.50 (£3.57/100g), hide a spicy secret: hints of chilli in the rich tomato sauce. Ideal to add a hit of heat.

Check out chilled Look out for the exciting new pro duc ts in the chille d aisle – from cook-from-scratch kits to sharing nibbles and treats for one

• Pan Cooked Thai Green Chicken Curry, 300g

• Pan Cook Teriyaki Chicken, 300g

GET COOKING Sizzle up a stir-fry tonight – these handy kits have everything you need for a tasty Á » ¢ ÉÁ ôɸ ãÉ Ô» ã «Â Éèã ó minutes. Will it be Pan-Cooked Teriyaki Chicken 350g, £3 (86p/100g), with red peppers and udon noodles, or PanCooked Thai Green Chicken Curry 350g, £3 (86p/100g), with baby sweetcorn and edamame beans on a bed of rice noodles?

8 Tail-On Breaded King Prawns 160g, £2.50 (£1.56/100g)

4 OF THE BEST SHARING BITES

Ideal to dish up when everyone has come to yours to watch the footie…

10 Green Jalapeños Pepp Peppers with Cream Cheese 200g, £3 Chee (£1. (£1.50/100g)

5 Mini C Cheese\ \âç N Nachos 16 160g, £2.50 (£1.56/100g) (£

Tesco Finest Roasted Vegetable Handstretched Flatbread 135g, £1.80 (£1.33/100g)

ADVERTISEMENT PROMOTION

• Tesco Salmon in Watercress Sauce with Potatoes 400g

JUST FOR ONE Home alone? Put your feet up, grab the TV remote, heat up one of these single-serve dinners and enjoy me-time.

• Chicken satay with sticky rice

b Ú È %ªÁ Úâ ç ºÈ CÈúú Ö ºº Úªº U ÚâÈ Uªúú ¢ (£1.67/100g)

MEAL HEROES The Just Cook range provides a handy shortcut to enjoying óÉè Ô ¸ ¢ Û¨ ¢ÉÉ Y ô ingredients are ready marinated in sauce so all you have to do is cook them and serve with your favourite veg. Dishes include Alaskan Salmon in Watercress Sauce with Potatoes 400g, £3.50 (88p/100g), and Chicken Satay with Sticky Rice 430g, £3.50 (81p/100g).

Each cooks in just 30 minutes.

Tesco Finest Beetroot & Goat’s Cheese Quiche 180g, £2 (£1.11/100g)

TEATIME TREAT

Cottage Pie 250g*, £1.80 (72p/100g)

In store from 25 June. Serving suggestions shown

Mexican Bean Soup 300g, £1 (33p/100g)

*

Quick, while no one’s looking!

Brew a fresh cup of tea and indulge in a rich Belgian Chocolate Éclair, 80p &»è ÷ choux pastry is »» ô«ã¨ ¢ Û¨ British cream and topped with Belgian chocolate fondant. It’s the perfect mid-morning or post-lunch pick-me-up.

MASTERCLASS

SPICY CHILLI JAM Follow our step-by-step guide to make this versatile savour y jam – you can’t b eat homema de!

68

HOW TO

C H A RRE D C H I L L I , T O M AT O & P E P P E R JA M Makes 3 x 180ml jars Takes 1 hr Cost per serve 12p

DF

RECIPE LOUISE PICKFORD PHOTOGRAPHY TOM REGESTER FOOD STYLING EMMA JANE FROST PROP STYLING LUIS PERAL

2 x 60g packs red chillies 2 large red peppers 500g tomatoes, halved 2 garlic cloves, chopped 1 tsp grated ginger (2cm piece, peeled) 2 tbsp soy sauce 300g soft brown sugar 100ml white wine vinegar 1 lemon, juiced Ω tsp salt

1 Heat a griddle pan over a high heat.

Add the whole chillies and peppers and cook for 15 mins, turning every few mins, until evenly charred.

2 Transfer to a bowl and cover with »«Â£ »Á Û ÛÉÉÂ Û ã¨ ¨«»»« Û Â peppers are cool enough to handle, peel away the skins. Discard the skins, stalks and seeds.

3 Transfer to a food processor with the tomatoes and blitz until smooth.

Tip into a large saucepan and add the remaining ingredients; bring to a rolling boil. Put a saucer in the freezer.

4 Reduce the heat to medium; simmer for 45-50 mins, stirring frequently to prevent sticking, until the mix is a deep red-brown colour and most of the liquid has evaporated. The jam is ready when a spoonful placed on the cold saucer sets immediately and you can clear a line through it with a spoon (see right).

5 Meanwhile, preheat the oven to its lowest setting. Wash 3 x 180ml jars and their lids in hot soapy water, then rinse thoroughly and shake out the excess.

Put jars and lids on a baking tray in the oven for 10-15 mins until completely dry.

6 Remove the sterilised jars from the oven; immediately and carefully spoon in the jam. Seal the lids and allow to cool completely before adding labels.

You can use the jam once cold, but it will keep unopened for months in a cool, dark place. Once opened, keep in the fridge and use within 1 month.

Each 15g serving contains Energy

Fat

Saturates

Sugars

Salt

148kJ 35kcal 2%

0g 0%

0g 0%

6g 7%

0.2g 3%

of the reference intake. See page 8.

Carbohydrate 9g Protein <1g Fibre <1g

CHARRING c¨«Û Û »«£¨ã ÛÁɸ÷ óÉè ãÉ ã¨ ¶ Á c¨ chillies and peppers should be well-charred all over so that the skins peel away easily.

SOFTENING THE FLESH Éó «Â£ 㨠Éô» ô«ã¨ »«Â£ »Á ¸ ÔÛ ã¨ Ûã Á «Â 㨠Éô» ¨ »Ô«Â£ ãÉ ÛÉ¢ã  㨠ۨ É¢ 㨠veg, which makes it easier to remove the skin.

REMOVING THE SKINS You need to remove the charred skin or it will «ãã óÉè ãÉ ã¨ ¶ Á hÛ ÷Éè ¨ Â Û ãÉ £ Âã»÷ Ô » 㨠۸«Â ô ÷ ¢ ÉÁ 㨠ۨ

BOILING The aim of a ‘rolling boil’ is to get the jam to its setting point as quickly as possible. It should boil rapidly so that stirring doesn’t stop it bubbling.

STERILISING THE JARS

TESTING THE SETTING POINT

This is essential to stop bacteria from getting in.

Place upright jars and lids separately on the tray.

The jars must still be hot when you add the jam.

This ensures the jam will be thick, spreadable and not watery. If it doesn’t set, keep boiling and retest every 5 mins, on a cold saucer each time.

Get the most out of your jam • c¨«Û ÛÔ« ÷ É «Á Âã Ô « Û ô »» ô«ã¨ £ «»» • hÛ «ã Û »«Û¨ «Â è £ É ãÉ • c¨ ¶ Á «Û »ÛÉ ã¨ Ô ¢ ã ÉÁÔ»

Û¨ É ¨« ¸  ã ÷ «ã ã ¸« ¸ ãÉ ãÉ Ûã Û Â ô« ¨ Û Á Âã ãÉ Â÷ ¨ Û Ô» ãã

è

For more jam recipes, visit tesco.com/realfood

69

TOP TRAYBAKES

Moveable feast Per fe c tly p or table, these swe et and savour y traybakes are ideal picnic treats N E C TA RI N E B A K E W E L L T R AY B A K E Makes 12 squares Takes 1 hr plus chilling Cost per serve 51p £ Ô» «Â Éè 75g ground almonds º tsp baking powder 200g butter, softened 175g caster sugar 4 eggs «Ô èã Á Â ã «Â Û ÛãÉ  »÷ ¨ÉÔÔ ¨ »ó 150g golden marzipan, chopped ã ÛÔ ¸ »ÁÉ Û

1 Preheat the oven to gas 5, 190°C, fan 170°C. Line a 20 x 30cm tin with nonstick baking paper.

2 D«ö 㨠Éè £ Éè »ÁÉÂ Û Â baking powder in a bowl. Put the butter in a separate large bowl and beat with an electric whisk for 2 mins

70

For more sweet picnic treats, visit tesco.com/realfood

to soften. Add the sugar and continue to whisk for 3 mins.

3 ££ ô«ã¨ ÛÔÉÉÂ¢è» É¢ 㨠Éè mix and continue to beat on a slow speed. Repeat in batches to use the remaining eggs and spoonfuls of the Éè Á«ö &É» «Â 㨠¨ÉÔÔ nectarine and the marzipan. Pour the mixture into the lined tin and level the top with a palette knife.

4 Cut the nectarine halves into 1cm slices and arrange in lines along the batter. Sprinkle over the almonds.

5 Bake for 40 mins or until a skewer inserted comes out clean. Leave to cool in the tin then slice into 12 squares. Will keep in an airtight container for 2 days.

Each square contains Energy

1581kJ 378kcal 19%

Fat

Saturates

Sugars

Salt

22g 9g 30g 0.1g 32% 47% 33% 2%

of the reference intake. See page 8.

Carbohydrate 40g Protein 7g Fibre 1g

RECIPES BREN PARKINS-KNIGHT PHOTOGRAPHY TOBY SCOTT FOOD STYLING LUCY O’REILLY PROP STYLING AGATHE GITS

C H O C O L AT E , C H E RRY & GINGER TIFFIN Makes 12 squares Takes 15 mins plus chilling Cost per serve 25p 100g butter 2 x 150g packs milk chocolate, broken up 50g golden syrup 300g pack ginger nut biscuits 200g punnet cherries, 12 reserved, rest destalked, pitted and halved 75g white chocolate, broken up

1 In a saucepan over a low heat, melt the butter and 150g milk chocolate with the golden syrup, stirring constantly; set aside. Line a 20cm square tin with nonstick baking paper.

2 »«ãû ¨ »¢ 㨠«Û è«ãÛ ãÉ Â èÁ Û in a food processor. Add the remaining biscuits and pulse into 1-2cm pieces.

Tip the biscuits and cherry halves into a bowl and pour in the melted chocolate mix. Stir, then spoon into the tin, pressing into the corners and levelling.

3 Bring 2 small saucepans of water to the boil. Put the remaining milk and white chocolates in 2 separate heatproof bowls and place each over a pan of simmering water, making sure the water doesn’t touch the bowl.

Heat until melted. Spread the milk chocolate over the surface of the ã« Â «ûû» Éó 㨠ô¨«ã ¨É É» ã and use a skewer to mix the colours in Á » ã V» ¨ « Û É top so they will be in the middle of each square when you cut them later.

4 Chill for at least 2 hrs to set, then cut into 12 squares. Will keep for a week in the fridge in a covered container.

Each square contains Energy

1532kJ 367kcal 18%

Fat

Saturates

Sugars

Salt

21g 12g 31g 0.4g 29% 60% 34% 6%

of the reference intake. See page 8.

Carbohydrate 41g Protein 4g Fibre 2g

71

TOP TRAYBAKES

A S PA R AG U S & M AC K E RE L TA R T L E T S Makes 12 Takes 45 mins Cost per serve 58p 125g pack asparagus tips 150g soft cheese pinch of crushed chillies 15g fresh tarragon, leaves picked and chopped, plus extra to serve £Ô ¸ ÷ É»» »«£¨ã Ôè Ô Ûã ÷ £ Ô ¸ ÛÁɸ Á ¸ » »» ãÛ Û¸«Â ÁÉó  «Û Û¨ ¸ 1 egg, beaten oil, for greasing

1 Preheat the oven to gas 6, 200°C, fan 180°C. Heat a griddle pan to high, then griddle the asparagus for 5-6 mins, turning frequently until lightly charred all over. Remove, roughly chop and set 72

aside. Mix the soft cheese, crushed chillies, tarragon and some seasoning in a bowl.

2 Unroll the pastry, then use a sharp knife to cut it into 12 equal pieces. '  ÉèÛ»÷ £ Û ¨É» Áè  ã«Â then mould each piece of pastry into ¨É» ¢É» «Â£ 㨠£ Û ãÉ ã ÛÂ裻÷ 3 Divide the cheese mixture between ã¨ Ô Ûã ÷ »«Â Áè Â Û Û ã¨ Â »» ¨ Û ô«ã¨ Á«öãè É¢ 㨠ۨ  asparagus pieces. Glaze the borders with the egg and bake for 30 mins.

Sprinkle with extra tarragon.

Each tartlet contains Energy

957kJ 229kcal 11%

Fat

Saturates

15g 6g 21% 31%

Sugars

Salt

1g 1%

0.8g 13%

of the reference intake. See page 8.

Carbohydrate 16g Protein 8g Fibre 1g

For more savoury picnic treats, visit tesco.com/realfood

TOP TRAYBAKES

TA N D O O RI PA N E E R , P E P P E R & C AU L I F L O W E R B A K E Serves 6 Takes 55 mins plus cooling Cost per serve 88p Á

«èÁ 軫 Éô Éèã £ ɸ  «ÂãÉ ÛÁ »» É ãÛ Ûã »¸  » ó Û ÁÉó £Ô ¸Ô  èã «ÂãÉ Á Ô« Û Ô ÔÔ èã «ÂãÉ Á Ô« Û ã ÛÔ É«» ãÛÔ ã  ÉÉ « è ÷ ÔÉô ££Û £ Ô ¸ ¢ Û¨ É «  ¨ÉÔÔ ã ÛÔ Â«£ »» É Û Û Á Û Û ÉÔã«É » £ ãû ãû«¸« ãÉ Û ó ÉÔã«É »

1 Preheat the oven to gas 7, 220°C, fan 200°C. In a large roasting tin, mix 㨠軫 Éô É ãÛ Ô Â Â Ô ÔÔ ô«ã¨ 㨠ɫ» ã  ÉÉ « ÛÔ«  some seasoning. Roast for 30 mins, ã¨ Â Û ã Û« ãÉ ÉÉ» 2 >«Â ö ö Á ã«Â ô«ã¨ ÂÉÂÛã« ¸ ¸«Â£ Ô Ô ã 㨠££Û «Â » £ Éô» 㨠 㨠ÉÉ» ó £ ã » Û Â É«  VÉè «ÂãÉ ã¨ »«Â ã«Â ÛÔ «Â¸» Éó ã¨ Û Û «¢

è۫£  ¸ ÉÉ» 㨠 ۻ« ô«ã¨ ãû ãû«¸« ãÉ ¢É ÷Û «Â ã¨

¢É Á«ÂÛ > ó ãÉ «ÂãÉ ã « £» Û ] ó «Ô «¢ ÷Éè »«¸ t«»» ¸ Ô ¢« £

Each serving (2 triangles) contains Energy

1357kJ 326kcal 16%

Fat

Saturates

24g 10g 33% 49%

Sugars

Salt

6g 7%

0.7g 12%

of the reference intake. See page 8.

Carbohydrate 8g Protein 23g Fibre 3g

EASY SWAP Not a fan of paneer? Use tofu instead.

74

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Everyday easy

Five simple and af fordable summer dinners that the whole family will love

FIVE MEALS, FIVE DAYS, ONE LIST T O M AT O TA RTS WITH M U S TA RD P O TA T O E S

160g baby plum tomatoes 400g salad tomatoes 90g rocket 80g sweet and smoky shredded beetroot Ω cucumber 8 small radishes 3 leeks 250g broccoli 175g white cabbage 150g broad beans 500g new potatoes 3 lemons Ω red chilli fresh coriander fresh dill fresh flat-leaf parsley 300g pack chicken breasts 450g pork fillet 4 Cumberland sausages 1kg fresh mussels 250g ricotta sundried tomato paste capers tikka curry paste mustard seeds spicy lime pickle 4 hot dog rolls 375g sheet ready-rolled light puff pastry 2 x 145g packs pizza base mix natural breadcrumbs 500ml cider FROM YOUR STORECUPBOARD balsamic vinegar, caster sugar, Dijon mustard, 1 egg, garlic, light mayonnaise, mango chutney, olive oil, 1 onion, plain flour, pesto, 250g tagliatelle, vegetable oil, wholegrain mustard

Serves 4 freeze tarts on ly Takes 35 mins Cost per serve £1.02 375g sheet read y-rolled light Ôè Ô Ûã ÷ 4 tsp sundried tomato paste 400g salad tom atoes, sliced 1 tbsp olive oil , plus extra for greasing 1 tbsp balsamic vinegar 1 tsp caster su gar 2 tbsp capers £ É É»« ɸ  «ÂãÉ É ãÛ For the mustard potatoes 500g new pota toes, halved 2 tbsp olive oil 1 tbsp wholegr ain mustard Ω lemon, juice d

1 Preheat the ov en to gas 4, 180° C, fan 160°C. Unro ll the pastry sh eet and cut it into 4 equal re ctangles. Score a 1cm border around each re ctangle, then tra nsfer to a large, lightly oiled baking sheet.

2 Spread 1 tsp sundried tomat o paste over ea tart, staying wi ch thin the border , then arrange tomato slices on the top. Drizzle over the olive oil an vinegar, then sc d atter over the sugar and cape Bake for 20-25 rs. mins until risen and golden.

3 Meanwhile, co ok the potatoes in a large pan of boiling wa ter for 10-12 m ins until tender, adding the broccoli fo r the last 4 mins Drain well. Whi . sk together the oil, mustard an lemon juice; se d ason and toss wi th the potatoes Serve with the . tarts and broc coli.

Each serving co ntains Energy

2470kJ 588kcal

29%

Fat

Saturates

Sugars

Salt

26g 9g 11 g 1.4g 37% 47% 12 % 24%

of the referenc e intake. See pa ge 8.

Carbohydrate 77g Protein 13 g Fibre 8g

76

MIDWEEK COOKING

P O RK S C H N I T Z E L S W I T H B E E T RO O T S L AW Serves 4 DF Takes 30 mins Cost per serve £1.45 £ ÔÉ ¸ »» ã ã ÛÔ Ô» «Â Éè 100g natural breadcrumbs 1 egg, beaten 2 tbsp vegetable oil, for shallow-frying 1 lemon, cut into wedges to serve For the slaw 175g white cabbage, shredded 80g sweet and smoky shredded beetroot, from a 180g pack 8 small radishes, thinly sliced into matchsticks

2 tbsp light mayonnaise 1 tsp Dijon mustard 2 tbsp chopped fresh dill

1 To make the slaw, mix the cabbage, beetroot and radishes in a bowl. Stir in the mayonnaise and mustard; season.

Cover and chill in the fridge.

2 Cut the pork into 12 equal pieces and put them between 2 sheets of »«Â£ »Á V» É ¨ÉÔԫ£ É and bash with a rolling pin to about Á 㨫 ¸ Vèã 㨠Éè É Ի ã  season; put the breadcrumbs on a separate plate. Coat the pork with the Éè 㨠 «Ô «Â 㨠££ 㨠 «Â 㨠breadcrumbs to coat.

3 Heat the oil in a nonstick frying pan over a medium heat and fry the pork

in batches for 3-4 mins each side until golden and cooked through. Transfer to a plate lined with kitchen paper.

Scatter the dill over the slaw, then serve with the pork and lemon wedges to squeeze over.

Each serving contains Energy

1263kJ 321kcal 16%

Fat

Saturates

17g 4g 24% 20%

Sugars

Salt

6g 7%

1.1g 19%

of the reference intake. See page 8.

Carbohydrate 14g Protein 29g Fibre 2g High in protein; source of folate

TIME SAVER Short on time?

Switch the slaw for 2 x 140g packs pink slaw.

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

77

o r w g y w l n h o ere e W the sun goes

Our farmers believe that natural sunlight makes fresh naturally tasting salad. Itâ&#x20AC;&#x2122;s why all year round, we only ever grow where the sun goes.

For a taste of sunshine, why not choose Florette today? www.florettesalad.co.uk Selected stores only, subject to availability.

MIDWEEK COOKING

G RI D D L E D C H I C K E N , B ROA D B E A N & RO C K E T P I Z Z A Serves 4 Takes 40 mins Cost per serve £1.56 2 x 145g packs pizza base mix 1 lemon, zested and juiced 300g pack chicken breasts, thinly sliced 2 tbsp olive oil, plus extra for greasing 150g broad beans, defrosted if frozen 250g ricotta 2 tbsp pesto 20g rocket leaves, to serve

1 Preheat the oven to gas 7, 220°C, fan 200°C. Make the pizza bases to pack instructions. Roll out to 2 large, rough circles and slide onto lightly greased baking sheets. Turn up the

edges a little to form a crust. Set aside in a warm place.

2 Heat a griddle or frying pan until hot.

Pour the lemon juice over the chicken, then brush with half the oil. Griddle for 2 mins each side or until cooked through. Remove from the heat and transfer to a plate.

3 Boil the beans for 2 mins, then drain, rinse under cold water and drain again.

4 Spread the ricotta over the pizza bases, leaving a 2cm border. Lay the chicken and beans on top and drizzle the pesto over. Bake for 15-20 mins until the base is golden. Top with the lemon zest, the rocket leaves and black pepper to serve.

Each serving contains Energy

1899kJ 454kcal 23%

Fat

Saturates

20g 6g 28% 29%

Sugars

Salt

3g 4%

0.8g 13%

of the reference intake. See page 8.

Carbohydrate 37g Protein 32g Fibre 5g High in protein; source of vitamin B3

asy e es s U

ase mixes b a z piz

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

79

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

STICKY INDIAN-SPICED HOT DOGS

S L O P P Y J O E - S T U F F E D P E P P E RS W I T H W E D G E S & S L AW

Serves 4 DF Takes 30 mins Cost per serve 94p

Serves 4 Takes 34 mins Cost per serve ??p

4 Cumberland sausages (from a 454g pack) ã ÛÔ ó £ ã » É Ûè Éô É«» É«É  »÷ Û»« 1 tsp mustard seeds 1Ω tbsp mango chutney 1 tbsp tikka curry paste 70g bag rocket 160g baby plum tomatoes, halved Ω cucumber, sliced into half-moons 4 hot dog rolls 4 tsp spicy lime pickle, or to taste a few fresh coriander leaves ¨«»»«  »÷ Û»«

600g potatoes, cut into wedges 4 tsp olive oil É«É  »÷ ¨ÉÔÔ 250g turkey breast mince 2 garlic cloves, crushed 2 tbsp tomato purée 30g pack coriander, chopped 4 mixed peppers, halved 1 tsp smoked paprika 50g lighter mature cheddar, grated For the slaw 150g carrot, peeled and coarsely grated 2 spring onions, thinly sliced 50g cabbage medley (from a 290g pack) Ω lemon, juiced

1 V ¨ ã 㨠Éó  ãÉ £ Û ¢  Ÿ YÉ Ûã ã¨ Û èÛ £ Û «Â ã«Â ¢É Á«ÂÛ 2 Meanwhile, heat the oil in a frying pan over a medium-low heat and add the É«É Éɸ ¢É Á«ÂÛ èÂã«» ÛÉ¢ã  and golden, then add the mustard Û Û Â ã ÛÔ ô ã Éɸ ¢É Á«ÂÛ èÂã«» 㨠É«ÉÂÛ ¸ Ûã« ¸÷ and caramelised.

3 Meanwhile, mix the mango chutney and tikka paste in a bowl. Remove the sausages from the oven and add the chutney mix to the tin. Toss the sausages in the chutney to coat well.

Return to the oven for 10 mins until cooked through.

4 Meanwhile, toss together the rocket, tomatoes and cucumber in a bowl.

5 Slice open the hot dog rolls and spread each with 1 tsp lime pickle. Add the sausages, along with any chutney glaze left in the tin, and top with the caramelised onions. Scatter with the coriander leaves and chilli, and serve with the salad.

Each serving contains Energy

1904kJ 455kcal 23%

Fat

Saturates

Sugars

Salt

24g 3g 9g 1.7g 35% 17% 10% 28%

of the reference intake. See page 8.

Carbohydrate 43g Protein 15g Fibre 4g

80

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

1 V ¨ ã 㨠Éó  ãÉ £ Û fan. Put the potatoes in a large saucepan and cover with cold water. Bring to the boil and simmer for 10 mins until tender.

Drain and set aside.

2 Meanwhile, heat 2 tsp olive oil in a medium, lidded saucepan over a medium heat. Add the onion, then cover and cook ¢É Á«ÂÛ Y ÁÉó 㨠»« 㨠ãè ¸ ÷ Á«Â  «Â Û ã¨ ¨ ã ãÉ ¨«£¨ Éɸ for 3 mins, stirring, then add the garlic and tomato purée and cook for a further 2 mins. Remove from the heat and stir in most of the coriander and 4 tbsp water; season to taste. Put the pepper halves onto a large baking tray and divide the mince mixture between each one.

3 Put the potato wedges on a separate baking tray, then toss with the paprika and remaining oil; season. Bake the peppers  ô £ Û ¢É Á«ÂÛ ã¨ Â Û ãã 㨠cheese over the peppers and turn the ÔÉã ãÉ Û ¸ ¢É ¢è 㨠Á«ÂÛ until the wedges are lightly golden, the peppers are tender and the cheese has melted.

RECIPES JENNY WHITE, CAROLINE MORRISH PHOTOGRAPHY TOBY SCOTT &KK ]cw>/E' BIANCA NICE VYKV ]cw>/E' LUIS PERAL

MIDWEEK COOKING

C H I L L I - LOI M N E -CPH OITC K CEI DNE& R M U S S E L Schicken and broken toss tomussels, coat. Set oraside any that for 10 don’t Q U I N OA W S AI TLHA DL E E KS & TAG L I AT E Lmins L E to marinate. close when tapped. Set aside.

2 Transfer the 2 Heat chicken the oil tointhe a large linedlidded tray and saucepan Serves 4 Serves 4 DF grill for 8-9over minsaeach medium sideheat until and cooked add the garlic through with and noleeks. pink meat Cook showing. for 3-4 mins, stirring Takes 25 mins, Takes plus 20marinating mins 3 Meanwhile, occasionally, in a large bowl, until mix softened. the quinoa, Pour in Cost per serve Cost£?? per serve £1.32 edamame,the cumin, cider, radishes, seasonrocket and bring leaves to the boil. and most of Add thethe mint. pasta Season and cook to taste. for Slice 5 mins.

2 limes, zested 1kg fresh and juiced mussels the chicken3 breasts Stir in the and mustard, toss through then the tip in the 1 large red chilli, 1 tbsphalved olive oil and thinly sliced salad, thenmussels, scatter over cover the and remaining cook formint.

5 mins, 4 chicken breast £ »« portions, »Éó Âfrom »÷ ¨ÉÔÔ a 650g Get ahead:Û¨To¸«Â£ cut 㨠the cooking Ô Â É time Û«ÉÂof»»÷the«Û pack 3 leeks, trimmed and sliced chicken, turn anythem mussels intothat escalopes haven’tbefore opened.

2 x 250g packs 500ml redcider and white cooked marinating Scatter – put the over chicken the parsley between to serve. two quinoa 250g tagliatelle Ô« Û É¢ Each »«Â£ serving »Á  contains Û¨ «ã Éèã ãÉ Á 50g edamame 1 tbsp soya wholegrain beans mustard pin. Fat Reduce cooking time Ω tsp groundã cumin ÛÔ ¨ÉÔÔ ¢ Û¨ ã » ¢ Ô using Û» ÷ a rolling Energy Sugars Salt Saturates the 1775kJ 7g.

1g 10g 1.3g by 2 mins each 100g radishes, thinly sliced 419kcalside 21% 10% 6% 11% 22% 1 Wash mussels under cold running 70g bag wild rocketthe leaves of the reference intake. See page 8. water, removing any beards by pulling 30g pack mint, leaves chopped Carbohydrate 60g Protein 25g Fibre 3g 㨠Á Û¨ Ô»÷ É ã¨ Û¨ »»Û «Û Â÷ 1 of your 5-a-day; high in protein; high in vitamin B12; low in saturates 1 Preheat the grill to its highest setting and line a baking tray with foil. Mix the lime zest and juice and the chilli in a shallow dish. Season, then add the

es k Ta

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81

Buy a pack and visit thesweetstake.com to play and see full T&Cs

FUSS-FREE MEALS

Watermelon, orange & halloumi salad Heat a barbecue or grill until hot. Drizzle 3 White Pitta Breads with 1 tbsp olive oil and grill for 2-3 mins each side until crisp. Tear into pieces and set aside. Cut a 225g pack Halloumi with Chilli into 5mm slices. Grill for 1-2 mins each side until soft and charred. Slice 2 Oranges into 5mm rounds. Grill for 1-2 mins each side until lightly charred.

Toss a 380g pack Watermelon Chunks with the pitta chips, halloumi and oranges. Scatter over a handful fresh Mint leaves and drizzle with a little olive oil to serve.

Each serving contains Energy

1606kJ 383kcal 19%

Fat

Saturates

Sugars

Salt

18g 10g 15g 1.9g 25% 49% 17% 31%

of the reference intake. See page 8.

Carbohydrate 38g Protein 18g Fibre 3g

Serves 4 Cost per serve £1.27

5

ingredient... barb e cue re cip es that are on your plate in minutes

Harissa lamb & bean salad

DF GF

Heat a barbecue until hot. Rub 4 Lamb Cutlets with 2 heaped tbsp Harissa Paste, then drizzle with a little olive oil (serve 3 cutlets per person if you’re feeling hungry, or freeze the remaining 2 for another meal). Grill for 3-4 mins each side for medium. Remove from the heat, cover with foil and leave to rest for 2 mins. Drain and rinse 400g Cannellini Beans and put in a bowl with 60g Sundried Tomato Antipasti and 1 tbsp oil from the jar. Add 2 tbsp chopped fresh Coriander; season. Divide between 2 plates and top with the lamb cutlets.

Each serving contains Energy

1557kJ 372kcal 19%

Fat

Saturates

17g 5g 24% 24%

Sugars

Salt

4g 4%

2.4g 41%

of the reference intake. See page 8.

Carbohydrate 20g Protein 33g Fibre 11g

Serves 2 Cost per serve £4.39

FUSS-FREE MEALS

Piri piri chicken burgers Cook 2 x 265g packs Piri Piri Chicken Breasts to pack instructions. Meanwhile, heat a barbecue until hot, then grill the chicken for 1-2 mins each side to lightly char.

Transfer to a plate and set aside. Put a 180g pack Sliced Red Makes 4 Onions on a sheet of foil and drizzle with olive oil; grill for Cost per 4-6 mins until softened. Slice 4 Brioche Burger Buns in half serve £2.87 and grill for 1 min, cut-side down, to toast. Divide a 242g bowl Crunchy Salad between 4 plates, reserving some lettuce and carrot for the burgers; season. Spread Ω tbsp Chilli Mayonnaise on the bottom of each bun. Top each with a chicken breast, the red onions and reserved salad. Spread another Ω tbsp chilli mayonnaise on each bun lid, then sandwich together.

Each burger contains Energy

2200kJ 525kcal 26%

Fat

Saturates

Sugars

Salt

20g 5g 10g 2.1g 29% 26% 11% 35%

Prawn, chorizo & pepper wraps Makes 4 Cost per serve £2.05

Heat a barbecue or grill until hot. Slice Chorizo Cooking Meatballs from a 175g pack in half lengthways and thread onto 8 metal (or soaked wooden) skewers along with halved and deseeded Sweet Mini Peppers from a 190g pack. Grill for 6-8 mins until the chorizo is cooked and the peppers have softened. Meanwhile, grill 4 White Tortilla Wraps for 30 secs each side. Remove the chorizo and peppers from the skewers and divide between the wraps, along with a 150g pack BBQ king prawns. Spoon 1 tbsp Tzatziki onto each wrap, then roll up.

Each wrap contains Energy

1930kJ 461kcal 23%

Fat

Saturates

24g 9g 34% 46%

Sugars

Salt

6g 7%

3.0g 50%

of the reference intake. See page 8.

Carbohydrate 37g Protein 24g Fibre 4g

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

RECIPES JENNA LEITER PHOTOGRAPHY TOM REGESTER FOOD STYLING EMMA JANE FROST PROP STYLING LUIS PERAL

of the reference intake. See page 8.

Carbohydrate 38g Protein 46g Fibre 5g

Firecracker Chicken Burger Servings: 6 Cooking Time: 10 minutes Prep Time: 30 minutes Ingredients • • • • • • • • • • •

400g minced chicken leg 100g minced chicken breast 100g chorizo 1 red pepper red onion 2 tbsp fresh basil 20 drops Tabasco sauce 2 tsp Chilli flakes 80g manchego or cheddar cheese Salt to taste White pepper to taste

To Serve: Ciabatta bun, tomato, red pepper, lettuce, chilli mayonnaise.

Method 1.

2.

3.

4.

Finely chop pepper, onion and basil and place in a bowl, dice the chorizo and cheese into approximately cm pieces and add to the bowl, add all other ingredients to the bowl, season and mix well.

Split the mixture into six equal amounts and mould into burger shapes. Place the burgers onto a plate, cover with cling film and chill in the fridge for 20 minutes.

Heat the grill to maximum temperature and cook the burgers for 8-10 minutes depending on thickness, making sure the juices run clear before serving.

Cut the bun in half and lightly grill, add the lettuce and tomato, then the burger and top with the mayonnaise, peppers and bun lid.

5 Portion Grill 23420

FIND MORE GRILLS & RECIPES AT GEORGEFOREMAN.CO.UK #ThisGeorgeCan

GeorgeForemanUK

@GeorgeForemanUK

s Yc/] D Ec VYKDKc/KE

Sunshine days Make the most of a sunny af ternoon and enjoy great foo d and drink in your garden SLOW-COOKED PULLED P O RK B U N S Serves 4 Takes 5 hrs 15 mins Cost per serve £2.07

Heat the oven to gas 3, 170°C, fan 150°C. Heat 1 tbsp olive oil in a large casserole and cook 1 large onion, chopped, for 5 mins until soft. Remove from the heat and stir through 250ml cider. Rub 1 kg pork shoulder, boned and tied, with 1 tbsp each mustard powder and smoked paprika. Spread over 100ml Bull’s-Eye Original BBQ Sauce and place on top of the onions. Cover with

ã«£¨ã ãã«Â£ »«  Éɸ ¢É ¨ Û Remove the pork and set aside. Spoon É Â÷ ¢ ã ¢ ÉÁ ã¨ Û è then stir a ¢è 㨠Á» è»» Û ÷ K «£«Â » X sauce into the casserole and bring to the boil. Simmer for 5 mins until thickened, then sieve to achieve a smooth sauce. Discard the string and skin from the pork, then shred the meat è۫£ ¢É ¸Û  ãÉÛÛ «Â 㨠XÛ è to coat. Serve in brioche rolls, drizzling ô«ã¨ öã XÛ è ÛÉè Á  ۻ« ¨«»»« Û «¢ ÷Éè »«¸ Each serving contains Energy

2824kJ 672kcal 34%

Fat

Saturates

Sugars

Salt

19g 6g 31g 2.5g 27% 29% 34% 42%

of the reference intake. See page 8.

Carbohydrate 61g Protein 62g Fibre 5g

LOVELY BUBBLY Elevate those sunshine moments by bringing out a bottle of S Pellegrino Sparkling Water, 500ml, 65p (£1.30/ltr). Naturally carbonated, its medium-sized è » Û Â » Ûã«Â£ ûû ¨ ó 㨠distinctive ability to enhance your overall dining experience.

PACKED WITH BARBECUE FLAVOUR These smoky Pulled Pork Buns (recipe above) are made using Bull’s-Eye Original BBQ Sauce, 300ml, £2.50 (83p/100ml), which has a sweet molasses base and mixed spices to give it É» óÉè ] ó 㨠èÂÛ ô«ã¨ Û» ô Û»« £¨ ¸«ÂÛ Â chargrilled sweetcorn cobettes. Or try Bull’s-Eye Original BBQ Sauce for marinating ribs or chicken before cooking.

CHOICE PICKS Bull’s-Eye Original BBQ Sauce, 300ml, £2.50 (83p/100ml); S Pellegrino, 500ml 65p (£1.30/ltr); 1ltr £1.35; 6 x 1ltr £6 (£1/ltr)

MIDWEEK MEALS

DINNER FOR TWO Enjoy the lighter evenings with these summer y dishes

SALMON, GREEN BE ANS & PE AS

CHILLI BEEF BAGUET TES

AUBERGINE PANCAKES

COD WITH LEMON & OLIVES 87

MIDWEEK MEALS

£ Ô» «Â Éè ãÛÔ « É £ ÂÉ 100ml milk ã ÛÔ É»«ó É«» ££ É«É É裨»÷ ¨ÉÔÔ £ »« »Éó èÛ¨ è £«Â ã «ÁÁ  èã «ÂãÉ ÛÁ »» ¨èÂ¸Û » ÷ Ûã« ¸Û ¨ÉÔÔ ã ÛÔ ô«Â ó«Â £ ã ÛÔ Ô Û «Â  «ÂÛ £ Ô ¸ ó«Â «Ô  ãÉÁ ãÉ Û É裨»÷ ¨ÉÔÔ ¨  ¢è» ¢ Û¨ Û«» » ó Û ãÉ Û ó

1 D«ö 㨠Éè «Â » £ Éô» ô«ã¨ ãÛÔ É £ ÂÉ Â ÛÉÁ Û ÛÉ«£ D«ö 㨠Á«»¸ ô«ã¨ Á» ô ã 㨠 ã ÛÔ É«» ¸ 㨠££ «ÂãÉ ã¨ Éè 㨠 ۻÉô»÷ ô¨«Û¸ «Â 㨠Á«»¸ èÂã«» ÛÁÉÉ㨠Éó Â Û ã Û« 2 , ã ã ÛÔ É«» «Â » £ ¢ ÷«Â£ Ô Â Éó Á «èÁ ¨ ã & ÷ ã¨

COD WITH LEMON & OLIVES Serves 2 Takes 40 mins Cost per serve £ ÷ ÔÉã ãÉ Û ¨ »ó Éè £ ãã 㨫 ¸»÷ Û»« É«É èã «ÂãÉ ô £ Û ã ÛÔ É»«ó É«» ÛÁ »» » ÁÉÂÛ û Ûã  ¶è« èã «ÂãÉ ô £ Û £ Ô ¸ Ô«ãã Á«ö É ¸ã «» É»«ó Û Ÿ £ Ô ¸ É » ÛÛ É »» ãÛ ¨ »» ã ¨ »ó ã ÛÔ É裨»÷ ¨ÉÔÔ ¢ Û¨ ã » ¢ Ô Û» ÷ Éèã £

1 V ¨ ã 㨠Éó  ãÉ £ Û ¢  ɫ» 㨠ÔÉã ãÉ Û ¢É Á«ÂÛ ã¨ Â «Â ô »» c ÂÛ¢ ãÉ Û¨ »»Éô É Ûã«Â£ ã«Â  㨠Éè £ ãã  É«É 2 / ¶è£ Á«ö ã ÛÔ É«» ô«ã¨ ¨ »¢ 㨠» ÁÉ ¶è«  û Ûã VÉè Éó ã¨ ó £ «Â 㨠ã«Â ãÉÛ۫£ ãÉ 88

Each serving contains Energy

1554kJ 370kcal 19%

Fat

Saturates

Sugars

Salt

17g 3g 14g 1.1g 24% 17% 16% 19%

of the reference intake. See page 8.

Carbohydrate 45g Protein 13g Fibre 5g 2 of your 5-a-day; source of protein; low in saturates

É ã YÉ Ûã ¢É Á«ÂÛ ã¨ Â Ûã« «Â 㨠» ÁÉ ô £ Û Â É»«ó Û Â É Ûã ¢É Á«ÂÛ èÂã«» ã¨ ó £ «Û ã   £É»  3 D Âô¨«» ÛÔ «Â¸» 㨠Á «Â«Â£ û Ûã Éó 㨠ۨ Â Û ÛÉ ô«ã¨ » ¸ Ô ÔÔ Éèã Á«ÂÛ ¢É ã¨ ó £ «Û ÷ ¨ ã » £ ÂÉÂÛã« ¸ ¢ ÷«Â£ Ô Â Éó ¨«£¨ ¨ ã èÂã«» ó ÷ ¨Éã ã ÛÔ É«»  Ûô« » ã¨ Ô Â ãÉ É ã 㨠ۨ Û¸«Â Û« Éô  ¢ ÷ Éó Á «èÁ ¨ ã ¢É Á«ÂÛ É èÂã«» 㨠۸«Â «Û «ÛÔ Â £É»  &»«Ô  ¢ ÷ ¢É Á«ÂÛ èÂã«» ¶èÛã Éɸ 㨠É裨  㨠ۨ ¸ Û Û«»÷ 4 «ó« ã¨ É Ûã ó £ ãô  Ի ã Û ãÉÔ ô«ã¨ 㨠ۨ  «ûû» Éó 㨠Á «Â«Â£ » ÁÉ ¶è« ] ó £ Â«Û¨ ô«ã¨ ã¨ Ô Û» ÷  öã » ¸ Ô ÔÔ Each serving contains Energy

1706kJ 407kcal 20%

Fat

Saturates

18g 3g 26% 14%

Sugars

Salt

5g 6%

1.2g 20%

of the reference intake. See page 8.

Carbohydrate 32g Protein 29g Fibre 6g High in protein; low in saturates

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

S A L M O N , G RE E N B E A N S & PEAS Serves 2 Takes 30 mins Cost per serve £4.04 ã ÛÔ É»«ó É«» » £ »«Á Û ¶è« èã «ÂãÉ ô £ Û ãÉ Û ó £ ¢ Û¨ Á«Âã » ó Û Â »÷ ¨ÉÔÔ Ô»èÛ öã » ó Û ãÉ £ «ۨ ÛÁ »» ¨«»»« Û Â Â »÷ ¨ÉÔÔ £ Ô ¸ É » ÛÛ Û »ÁÉ »» ãÛ ã ÛÔ Û Û Á Û Û £ ÔÉã Á Á ÛÉ÷ ÂÛ £  ÂÛ ã «ÁÁ  ¨ »ó £ ¢ Éû Â Ô Û £ Á £ ãÉèã ¨ »ó » £ã¨ô ÷Û

1 t¨«Û¸ ã ÛÔ É«» ô«ã¨ 㨠»«Á ¶è« Ô«Â ¨ É¢ Ûè£ Â ã¨ ¨ÉÔÔ Á«Âã  ¨«»»« ] ÛÉ ãÉ ã Ûã Û ã Û« 2 ]Ô ã¨ Û Û Á Û Û Éèã on a plate. Season the salmon ô«ã¨ » ¸ Ô ÔÔ ã¨ Â É ã «Â ã¨ Û Û

C H I L L I B E E F B AG U E T T E S Serves 2 Takes Á«ÂÛ Cost per serve Éã Ô » «ÂãÉ « ÉÂÛ è èÁ Ô » «ÂãÉ « ÉÂÛ ÛÁ »» É«É  »÷ Û»« ã ÛÔ « ô«Â ó«Â £ ãÛÔ Ûè£ £ Û« »É«Â Ûã ¸ £ Éè Âèã É«» ¢É èÛ¨«Â£ ¨«»»« 㨫»÷ Û»« Û Â Â »÷ ¨ÉÔÔ ô¨«ã ãÉÂÛ ã ÛÔ »«£¨ã Á ÷É «Û ã ÛÔ Ûô ã ¨«»»« Û è £ ¢ Û¨ É «  » ó Û

1 Vèã 㨠Éã è èÁ  É«É «Â Û¨ »»Éô «Û¨ ô«ã¨ 㨠ó«Â £  Ûè£ Â ãÉÛÛ ãÉ É ã Éó  ¨«»» «Â 㨠¢ « £ for 20 mins.

2 D Âô¨«» èÛ¨ 㨠Ûã ¸ É É㨠۫ Û ô«ã¨ »«ãã» É«» Û ÛÉ ô«ã¨ » ¸ Ô ÔÔ Â ÛÔ «Â¸»

3 , ã 㨠Á «Â«Â£ É«» «Â ÂÉÂÛã« ¸ ¢ ÷«Â£ Ô Â Éó Á «èÁ ¨«£¨ ¨ ã Ûô« »«Â£ ã¨ Ô Â ãÉ É ã ã¨ Û »ÁÉ  ¢ ÷ ¢É Á«ÂÛ É »» Û« Û èÂã«» ã¨ Û Û £É»  Y è 㨠¨ ã ãÉ »Éô Éɸ ¢É Á«ÂÛ É èÂã«» ã¨ Û »ÁÉ «Û Éɸ 㨠É裨 c ÂÛ¢ ãÉ ô Á Ô» ã Éó  » ó ãÉ Ûã 4 D Âô¨«» Ûã Á 㨠ÂÛ Ô Û Â Á £ ãÉèã ¢É Á«ÂÛ èÂã«» ¶èÛã ã  c ÂÛ¢ ãÉ Éô»  Ûã« «Â ãôÉ ã¨« Û É¢ 㨠»«Á  Á«Âã Û۫£ 5 «ó« ã¨ Ô Â Â Á«öãè ãô  Ի ã Û cÉÔ ô«ã¨ ã¨ Û »ÁÉ  «ûû» Éó 㨠Á «Â«Â£ Û۫£ ] ó ô«ã¨ 㨠»«Á ô £ Û Â £ «ۨ ô«ã¨ 㨠öã Á«Âã » ó Û Each serving contains Energy

2391kJ 575kcal 29%

Fat

Saturates

Sugars

Salt

7g 8%

1.2g 21%

38g 6g 54% 31%

of the reference intake. See page 8.

Carbohydrate 13g Protein 43g Fibre 9g

Éó 㨠 »÷ ¨ÉÔÔ ¨«»»« , ã £ « » Ô Â Éó ¨«£¨ ¨ ã 㨠Ûã ¸  Éɸ ¢É Á«ÂÛ ¨ Û« ¢É Á «èÁ Ô Â «Â£ É 㨫 ¸Â ÛÛ c ÂÛ¢ ãÉ ô Á Ô» ã Éó  Ûã ¢É Á«ÂÛ 3 c¨«Â»÷ Û»« 㨠Ûã ¸ èã 㨠£è ãã Û » £ã¨ô ÷Û »ÁÉÛã èã ÂÉã »» 㨠ô ÷ 㨠É裨  ÉÔ Â Éèã ]Ô ã¨ Á ÷É «Û Éó one half of each. Drain some of 㨠ԫ ¸» ó £ ã » Û Â «ó« ãô  㨠ɻ»Û V«» 㨠Ûã ¸ É ãÉÔ «ûû» Éó 㨠¨«»»« Û è  £ «ۨ ô«ã¨ É «  » ó Û Â ã¨ Û»« ¨«»»« ] ó ô«ã¨ 㨠Ûã É¢ 㨠«Â Ô« ¸» ó £ ã » Û É 㨠۫ Each serving contains Energy

3723kJ 904kcal 45%

Fat

Saturates

Sugars

Salt

24g 8g 16g 2.6g 34% 40% 18% 43%

of the reference intake. See page 8.

Carbohydrate 124g Protein 44g Fibre 8g

/V ] ANGELA DRAKE V,KcK'Y V,w GARETH MORGANS &KK ]cw>/E' SAL HENLEY VYKV ]cw>/E' REBECCA NEWPORT

Serves 2 freeze pancakes only Takes 40 mins Cost per serve £1.43

É«É ¢É Á«ÂÛ ã¨ Â ã¨ £ »« Â è £«Â  ¢ ÷ ¢É Ÿ Á«ÂÛ Ûã« «Â£ èÂã«» £É»  3 ]ã« «Â 㨠» ÷ ó«Â £ Ô Û Â ãÛÔ É £ ÂÉ Â ¢ ÷ ¢É ¢ ô Û Û èÂã«» 㨠ó«Â £ ¨ Û »ÁÉÛã ó ÔÉ ã ]ã« «Â 㨠ãÉÁ ãÉ Û Â Á» ô ã 㨠 è 㨠¨ ã  ۫ÁÁ è Éó ¢É Ÿ Á«ÂÛ èÂã«» ã¨ è £«Â «Û ã  »«ãã» ô ã «¢ 㨠Á«öãè ÉÁ Û ãÉÉ ÷ 4 , ã » £ ÂÉÂÛã« ¸ ¢ ÷«Â£ Ô Â Éó Á «èÁ ¨«£¨ ¨ ã  ã ÛÔ É«» K 㨠ɫ» «Û ¨Éã ÔÉè «Â º É¢ 㨠ãã  Éɸ ¢É Á«ÂÛ ¨ Û« èÂã«» Û ã ]»« ÉÂãÉ ô Á Ô» ã Y Ô ã ô«ã¨ 㨠Á «Â«Â£ ãã to make 4 pancakes.

5 &«»» ã¨ Ô Â ¸ Û ô«ã¨ ã¨ ó £ Â Û ãã Éó 㨠۫»

Y

AU B E RG I N E PA N C A K E S

LEFTOVERS

MAKE MORE OF IT If you have lef tover ingre dients from our re cip es, tr y these ideas MANGETOUT MINTED MANGETOUT *Fry chopped spring greens in butter to soften.

Add shredded mangetout, Little Gem lettuce and enough stock to come halfway up the veg.

Season; simmer until tender and reduced. Stir in shredded mint to serve.

CHICKEN & MANGETOUT GREEN CURRY Fry Thai green curry paste in a wok with a little oil until aromatic. Add thinly sliced chicken breast and stir-fry until cooked through and no pink meat remains. Add coconut milk, mangetout and baby corn; simmer until tender, then season with lime juice. Serve with steamed rice.

*

PASSATA

BUTTERMILK

AUBERGINE BAKE Fry halved and scored aubergines cut-side down to caramelise; transfer to a roasting dish. Add chopped garlic and oregano; pour over passata and a splash of red wine. Top with torn mozzarella and bake until tender.

TOMATO BULGUR Bring 2 parts each passata and stock to the boil. Add 1 part rinsed and drained quinoa and bulgur wheat mix; cover and simmer for 15 mins. Drain, stand for 10 mins, then stir through chopped fresh coriander. Try serving with fried lamb meatballs and yogurt.

*

*

*

*

TINNED CRAB

FRESH HERBS

*

& HERB BUTTER *MashGARLIC unsalted butter with chopped

BAKED ONION RINGS Mix thickly sliced onion rings with buttermilk, salt and pepper; soak for 30 mins. Toss breadcrumbs with flour, paprika and seasoning. Shake excess liquid from the onions and coat in the breadcrumbs. Bake for 25 mins.

TOMATO & BUTTERMILK SOUP Fry crushed garlic in oil to soften. Add sundried tomato paste and tinned plum tomatoes; simmer for 10 mins.

Add fresh basil, season, then blend until smooth. Stir in a few tbsp buttermilk and enough stock to loosen. Reheat to serve.

Original recipe p58 CRAB, CHILLI & LEMON SPAGHETTI Stir drained crabmeat, diced chilli and lemon zest into cooked spaghetti.

Heat through, season and toss with lemon juice and chopped fresh parsley.

CRAB, CORN & AVOCADO QUESADILLAS Brush 2 tortillas with melted butter, top one with drained crabmeat, sweetcorn, chopped spring onions and mashed avocado. Place the second tortilla on top and fry in a hot, dry pan for 1-2 mins each side until crisp.

*

90

For more leftovers recipes, visit tesco.com/realfood

herbs, crushed garlic and lemon zest.

Season with black pepper and roll into a log. Wrap in greaseproof paper; chill.

Serve on steak, chicken or steamed veg.

SOFT HERB & EGG SALAD Whisk wholegrain mustard, lemon juice and olive oil to make a vinaigrette.

Toss handfuls of whole herb leaves with chopped chives and baby spinach. Top with halved, soft-boiled eggs; drizzle with the dressing.

*

Original recipe p58

RECIPES EMMA FRANKLIN PHOTOGRAPHY GARETH MORGANS, TESCO ARCHIVE FOOD STYLING SAL HENLEY PROP STYLING REBECCA NEWPORT

Original recipe p44

Original recipe p88

INSPIRING DELICIOUS CREATIONS We go the extra mile to ensure the purity of every batch, removing inferior grains so you’ll have the finest rice you’ll always be proud to serve.

Our range of 20 steamed Basmati varieties are made with natural ingredients, are gluten free and vegetarian to give you wonderfully light and fluffy rice in just 2 minutes.

SUMMERY COURGETTE & FETA SALAD PREP : 5 Minutes COOKING : 5 Minutes SERVES: 4

Lightly stir fry four courgettes, cut into chunks, in olive oil for a few minutes. Heat 2 packs of Tilda Lemon & Herbs Steamed Basmati for 2 minutes and allow to cool. Place both in a large bowl. Toast 2 tbsp of pine nuts and 1 tbsp of pumpkin seeds in a dry pan for 2 minutes then add to the bowl. Gently mix all together, add a squeeze of lemon, crumbled feta and mint. Chill, serve and enjoy.

COURGETT SUMMERY

E & FETA S

ALAD

Per serving: 315kcal, 4.2g saturated fat, 2.2g fibre, 2.8g sugar, 10g protein, 0.4g salt

FOR RECIPE INSPIRATION VISIT WWW.TILDA.COM

@TildaBasmati

TildaRice

@TildaRice

HEALTH

Fighting « ã Û ô  ÛÛ t ¸ «Û :è ÛÉ «Û Éó 㨠¢ ãÛ Û¨ ã«ÔÛ É ã ¸ ¨ »ã¨ ¨ ¸ ã c Û É V¨ Á ÷ id you know diabetes ãÛ ÁÉ Ô ÉÔ» «Â 㨠h< 㨠 Â÷ Éã¨ Û «ÉèÛ ¨ »ã¨ É «ã«É c¨ ã Û Á«»»«ÉÂ Ô ÉÔ» ÁÉ ã¨ Â Â Â Á Âã« Ôèã ãÉ£ 㨠w ã 㨠«Û ÂÉ è c Û É «Û ôÉ ¸«Â£ ô«ã¨ « ã Û h< »É£ ô«ã¨ «ã«Û¨ , ã &Éè ã«É   Y Û ¨ h< ãÉ ã ¸» 㨠 ã«ÉÂ Û «££ Ûã ¨ »ã¨ ¨ »» £ Û ÷ Ô Éó« «Â£ »«ãã» ¨ »ÔÛ ¢É ¨ »ã¨« »«ó«Â£ ó ÷÷ « ã Û t ¸ ¨ »ÔÛ ÛÔ ã¨ ôÉ Éèã 㨠É «ã«ÉÂ Ô Éó« «Â£ ¢ ãÛ ¨ »Ô«Â£ Ô ÉÔ» £ ã 㨠«£¨ã « £ÂÉÛ«Û ÂÛè «Â£ ã¨ÉÛ »«ó«Â£ ô«ã¨ « ã Û ¨ ó 㨠ÛèÔÔÉ ã 㨠÷   «Û«Â£ ¢èÂ Û ¢É Û ¨  ô ã ãÁ ÂãÛ Â è»ã«Á ã »÷ è

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c »¸«Â£ Éèã « ã Û «Û 㠻ô ÷Û Û÷ ÛÉ ¢É « ã Û t ¸ « ã Û h< ô ÂãÛ ãÉ Ûã ã 㨠ÉÂó Û ã«É  £ ã ó ÷É «ÂóÉ»ó c¨ ¨ «ã÷ ô«»» Û¨ «Â£ ã«ÔÛ Â ãÉÉ»Û ¢É ¨ ó«Â£ ãã ÉÂó Û ã«ÉÂÛ É»«Â  É ÛÉ « » Á « èã 㨠÷ »ÛÉ ô Âã ãÉ ¨ ¢ ÉÁ ÷Éè :É«Â «Â è۫£ 㨠¨ ۨ㠣 ã »¸ Éèã « ã Û É ÛÉ « » Á « É ó«Û«ã « ã Û É £ è¸ ãÉ Û¨ ÷Éè ÛãÉ « Û Û ô »» Û Â Éèã 㨠¢ ãÛ Éèã « ã Û ã «»Û É¢ ó ÂãÛ Â ÷Éè É ¨Éô ãÉ £ ã «ÂóÉ»ó «Â ¢è «Û«Â£

90%

of people diagnosed have Type 2 diabetes

more than

2 in 5

of those cases can be prevented or delayed with the right treatment or support

CASE STUDY

LITTLE HELPS TO GET YOU STARTED RISK ASSESSMENT « ÷Éè ¸ÂÉô ÷Éè  ¨ ó « ã Û h< «Û¸ ÛÛ ÛÛÁ Âã ã ÷Éè »É » c Û É V¨ Á ÷ :èÛã ÔÉÔ «Â  ۸ It takes Á«Âèã Û Â «Û ÉÁÔ» ã »÷ ¢ É¢ ¨ £

/>>h]cY c/KE] GETTY IMAGES

HEALTH CHECK Visit your local Tesco Pharmacy for a Health Check.

Find out your blood pressure, cholesterol and BMI, and have a chat with the friendly pharmacists about the results. The test only takes 20 minutes and costs £10. Visit tesco.com to find your nearest pharmacy.

1 MILLION STEP CHALLENGE ]ã Ô èÔ Â £«Ûã ¢É « ã Û h< Û D«»»«É ]ã Ô ¨ »» £ c¨ «Á «Û ãÉ É É Á«»»«É Ûã ÔÛ ãô  :è»÷  ] Ôã Á £ ãã«Â£ ÛÔÉÂÛÉ ¢É ó ÷ Ûã « t »¸ «ã :É£ «ã  «ã É «ã ÷Éè ô ÷ èã ÷Éè »»  ãÉ »É ¸ èÔ ã » Ûã Ûã ÔÛ ÷ ãÉ ¨ ÷Éè Á«»»«É Y £«Ûã ãÉ «ó ¢ ¢è «Û«Â£ Ô ¸ ã « ã Û É £ è¸ Á«»»«É Ûã Ô

Bob Swindell, 48, was diagnosed with Type 2 diabetes in 2013. He says using Diabetes UK’s Know Your Risk tool was the catalyst that spurred him to see a doctor and begin making changes to his lifestyle. Five years on, Bob has lost 50kg through running and healthy eating, and no longer needs medication to control his condition. He says, ‘My diagnosis came as a shock but without it, who knows what my health would be like today. I can’t recommend the test enough.’

For advice, visit diabetes.org.uk 93

£1.10 each

T he a stonishing stor y of Sophie’s BIG knickers They don’t get out much these days.

Not since Sophie switched to drinking a2 Milk™. The bloated tummy seemed to just disappear.

Turns out it didn’t like the A1 protein in most regular cows’ milk. So now she can wear underwear that flatters rather than flattens. And have a cuppa without feeling a bit, well…pants.

Sophie shared her story at a2milk.co.uk/ Sophie Why not try it yourself?

Valid from 06/06/2018 to 26/06/2018. a2 Milk™ is not suitable for cows’ milk protein allergy. If you have been medically diagnosed with any milk intolerance, seek advice from your doctor before use. Customer’s name has been changed to protect her modesty.

LIVING

PHOTOGRAPHY DAN DUCHARS PROP STYLING AGATHE GITS

Home

Beauty

Wellbeing

Sunny side up • • • •

New ideas for outdoor living Easy hairst yles for summer fun Menswear new-season e dit Re claim your fre e time

TOTALLY TROPICAL Inject fun into outdoor dining with tropical-print melamine plates, fuchsia napkins and zingy lime green melamine cups and cutlery.

Melamine dinnerware, from £1.50

95

Bring the

indoors out Make an ex tra room â&#x20AC;&#x201C; outside! Our ideas will help you create an exciting kidsâ&#x20AC;&#x2122; den, fun eating area or go-to chill-out zone

96

OUTDOOR IDEAS

KIDS’ ZONE Let children load up on fresh air in their very own outdoor fun zone, complete with garden games, plants and a den. Get them involved in the ¢ã Ô É¶ ãÛ ÷Éè   «Â ã¨«Û feature, encourage them to be green £ ÔÉãã«Â£ 㨠« Éô Ի ÂãÛ Â create an area with blankets and cushions where they can relax and enjoy quiet activities (the pinwheels can double as pencil toppers – see overleaf for how to). It’s fun for them to help with the colour scheme and put their own stamp on their ‘room’.

And everything can be gathered up and brought inside quickly if the rain makes an appearance.

MAKE IT

HOOPLA GAME DIY TEPEE There’s no need to fork out for a tepee when you can make your own so easily. Use four pieces of «ۨ ôÉÉ ô èÛ ŸÁ lengths), secured with twine at 㨠ãÉÔ Â ÉÉã Á»÷ «ÂãÉ ã¨ ground to create a pyramid shape.

Wrap a bedsheet round, securing with pegs. Don’t forget to leave enough overlap for a ‘door’.

Always supervise children during playtime

You will need 6-8 plastic bottles, spray paints, glue, ribbons/ricrac braid trim, bangles, wooden crate

1 Clean and dry the bottles, removing any labels.

In a well-ventilated area, coat them with 2-3 light » ÷ Û É¢ ÛÔ ÷ Ô «Â㠫 㨠« Âã É»Éè Û Spray-paint the crate to complement the bottles.

Leave everything to dry completely.

2 For the hoops, glue one end of ribbon to the inside of a bangle, then wrap it around until the whole bangle is covered. Glue the end down.

Repeat to create as many hoops as you like.

3 cÉ Ô» ÷ »» 㨠Éãã» Û ô«ã¨ ô ã ÛÉ ã¨ ÷ É ã blow over, then try to throw the hoops over the bottles. The coloured bottles could be worth « Âã ÔÉ«ÂãÛ Â ô¨É ó Û É Û ã¨ ¨«£¨ Ûã «Û ã¨ ô«Â t¨  ÷Éè ó «ۨ ÛãÉ ã¨ bottles in the crate.

Construction gardening pots, £28; Carousel small bucket set, 75p; Ô « É » èÛ¨«É £9 544-2609; Ô « Ûã «Ô èÛ¨«É Ÿ Yellow ãô«»» 㨠Éô 376-7955; Carousel junior tennis set, £7.50 All other items from a selection in store and online 97

DINING ZONE Have lots of fun with your outdoor table with bright pops of carnival colour. A paper tablecloth makes tidying up a breeze and melamine dinnerware and acrylic glassware look stylish and brings zero risk of breakages. Try draping lighting on the table as well as hanging it in foliage.

If you fancy a project, make pretty Ô Ô Éô Û ãÉ ¢ Ûã  ãÉ ã¨ ¸Û of chairs or bushes for instant colour.

Multicoloured lantern solar lights, £10 420-0479; Blue ombre vase, £8; Diamond jug, £7; Glasses, £3 each; Pattern platter, £8; Pattern plate £3; dip dish £4 three-pack; Picnic cutlery set, £1.50 blue four-pack; Napkins, £1.75 rainbow 50-pack; Napkins, £1.50 fuschia 50-pack.

All available in store only

OUTDOOR IDEAS

MAKE IT WINDMILL PENCILS WINDMILL BUNTING You will need Decorative squares of card, scissors, drawing pins, pencils

You will need Decorative card, scissors, split pins, scalpel, ruler, cutting mat, ribbon

1 Cut diagonally from each corner of the square paper, leaving an uncut space about an inch square in the centre. You should end up with a cross and an area of uncut card in the middle.

2 Mark the centre of the card with a pin. Make a pinhole in the right-hand corner of each triangle.

3 Fold in each right-hand corner so all the holes line up in the middle, then push a drawing pin through the holes, including the centre hole, and into the end of a pencil to secure the windmill.

1 Make windmills following the method on the left, but secure with a split pin through the centre rather than a drawing pin, and open it up.

You can also make these pinwheels a little bigger for bunting, if you prefer.

2 Use a scalpel to cut two small slits in one end of each windmill. Thread the ribbon through the slits. Space the windmills out evenly along the ribbon.

T I S S U E - PA P E R F L O W E RS You will need Dark, light pink and yellow tissue paper, pipe cleaners, scissors

1 &É ã¨ Éô Âã è㠻ɣ 㨫 strip of yellow tissue paper (we made it 50 x 10cm). Fold in half along the length, then cut along the open side to create fringed edges. Open up, then put to one side.

2 Layer 2 sheets of dark pink paper, then 4-6 sheets of pale pink tissue paper on top (we used 35 x 50cm pieces).

3 Place the strip of yellow paper lengthways along the middle of the pale

pink papers. Starting at a long end, fold all the papers in a fan. Try to keep the yellow strip running down the centre.

4 Bend the fan in half, using a pipe cleaner to secure it in the middle.

5 Open up the fan and very carefully ease the yellow fringe out of the creases. Mess this up a bit so they aren’t all in a neat row.

6 One by one, ease out the layers of pink paper from the tight fan. Bring each layer up towards the centre and è Û ÷Éè £É ãÉ ã 㨠»Éɸ É¢ ÛÉ¢ã Éô Ô ã »Û 7 Use the pipe cleaner to hang or Û è 㨠Éô Û ¢É «ÛÔ» ÷

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

99

OUTDOOR IDEAS

RELAXING ZONE Set out your me-time space with an easy chair, cushions and throws. Keep the look relaxed with makeshift furniture – wooden crates add a stylist’s touch for next to nothing. Then add soft candlelight and solar lighting to see you through to sundown drinks…

MAKE IT G O L D JA M JA R L A N T E RN S You will need Jam jars with split lids, gold spray paint, ribbons, needle and thread, salt or sand, candles

1 Clean and dry the jam jars and lids.

Place the lids on a protective surface 100

in a well-ventilated area and spraypaint the tops and sides.

2 Stand the jam jars upside down and carefully spray paint around the base, aiming just at the bottom and lower sides of the jar. The top of the jar should remain clear. Leave to dry completely.

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

3 For a handle, cut a length of ribbon at least 45cm long so it’ll be well away ¢ ÉÁ 㨠Á ô¨  ¨è£ &É» ¨ end around the lid and sew to secure.

4 Xè ã »» 㨠¶ ô«ã¨ Û »ã É ô¨«ã sand. Pop in some glitter for extra sparkle! Add a candle* and the lid, using a long candle lighter to light the wick.

WORDS JO WOODERSON CRAFTS EMMA MORTON-TURNER PHOTOGRAPHY DAN DUCHARS PROP STYLING AGATHE GITS * Never leave lit candles unattended

Blue egg chair set, £145 three-piece, online only; Supersoft silver throw, £10 154-5380; &Éö /ó÷ É » Á« ¶è£ £14 622-3321; &ÉÉã Áè£Û ¨ available in store only; Grey rattan solar lantern, £10, 738-9183

GET S

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Try Benacort™ - NEW to the Benadryl® Allergy Range

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Benacort 64 micrograms Nasal Spray contains Budesonide for hay fever. Benadryl Allergy Relief contains Acrivastine (antihistamine). Always read the label.

Walking on sunshine When the sun’s out, any thing fe els p ossible! S o harness that fe eling and tr y something new GET GROWING Little is as satisfying as growing your own fruit and veg – and it’s not too late to get started. Salad leaves are quick to grow, don’t take up much room and are delicious for summer lunches. Plant seeds in window boxes or pots in the garden and in about four weeks you can enjoy home-grown leaves on your plate.

WORDS SARAH DAWSON ILLUSTRATION NICK CHAFFE

LOVE THE RAIN

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It wouldn’t be a British summer without rain, but instead of writing 㨠÷É Û washout, make the most of it… Relish doing nothing but drinking tea and reading that book you’ve had on your bedside table for ô ¸Û 'Éã »«ãã» ones? Create bedroom dens, read books by torchlight or pull on wellies and go outside for a splash in the puddles!

REDISCOVER HOME… It’s easy to take where we live for granted, but imagine you’re visiting your hometown for the Ûã ã«Á ]¨ ¸ É É» preconceptions and spend a day exploring it »«¸ ãÉè «Ûã ôÉè» Visit a museum, try a new restaurant – see home in a new »«£¨ã

BE MORE ACTIVE

…OR HIT THE ROAD Make a checklist of places to explore around «ã «Â V» Â É ã «Ô Â É you go! From the Georgian elegance of Bath to the rugged beauty of the Causeway Coast, there’s Áè ¨ ãÉ Û Visit Britain ó«Û«ã «ã «Â com) is full of ideas, whatever ÷Éè è £ ã

As football fever grips the nation, now’s the time to think about getting out and moving your body. Have you »ô ÷Û ¢  « Ûè £ 'É for it! Love the look of rock »«Á «Â£ t¨÷ ÂÉã Û«£Â èÔ ¢É a taster session. Fancy practising some volleyball before you hit the ¨ s«Û«ã óÉ»» ÷ »» £» Â É £ ãÉ Â »É » »è wÉè »» ¢ » ÷Éè ó earned that ice cream treat!

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Give something back If you’ve always wanted to get involved in volunteering, let June be the month you make it happen. Do-it (do-it.org) has thousands of opportunities for you to get involved in your local community. Whether it’s helping out at a food bank, walking a dog for an elderly person or visiting someone who can’t leave the house, it’s easy to make a big difference this summer.

ACT LIKE A BIG KID

Rock that bikini

Remember how magical summer felt when you were little? Roll back the years and pack this month full of those things that made your ¨«» ¨ÉÉ ÛÔ « » V« « Û trips to the seaside (rockpooling, sandcastles and paddling = essential!) and camping are great ways to embrace your inner kid  Á ¸  ô Á ÁÉ « Û

If the thought of baring it all on the beach this summer is enough to bring you out «Â É» Ûô ã ô è Ûã  èã forget what you’ve heard, every body is beach ready – you don’t need to crash-diet to look amazing in that «¸«Â« /ã »» ÉÁ Û Éô ãÉ couple of little helping hands CATCH ¨ »»É ¢ ¸ ã   ã㠫£ FESTIVAL swimsuit) to help you feel FEVER É Âã  Á Á Think festivals good posture can help aren’t for you? you look and feel Guess what – it’s ÁÉ É Âã «Â ÂÉã »» Áè ÷ » Û Â «ÂÛã Âã ]É ô »¸ and rockers!

With tall with your hundreds of smaller, shoulders family-friendly festivals back! popping up nationwide, there’s something for ó ÷É c¨ «£ & Ûã«ó » 㨠«£¢ Ûã«ó » ÉÁ Û ó Û up cooking demonstrations, Ûã ã ¢ÉÉ Â ÔÉÔ ãÛ &É getting back to basics at summer’s end, try The Good Life Experience 㨠£ÉÉ »«¢ öÔ « Â É è¸ É ¢É ã »Éó Û ¨ ãÉ è «ÉèÛ ãÛ & Ûã«ó » è «ÉèÛ ãÛ¢ Ûã«ó » ÉÁ

K ]KD c,/E' &KY wKh Never underestimate the importance of a little bit of me-time. This summer, do something just for you and don’t talk yourself out of it! Learn a new skill, whether it’s taking up a foreign language, having a course of dance lessons or teaching yourself a new instrument. It will boost your É   »«ó ÉÛ É¢ the feelgood factor.

If you have a spare afternoon…

1

Whip up your own ice cream at home. Check out tesco.com/ realfood for easy recipes that don’t require an ice cream maker. Then set up a sundae station with sprinkles, fruit and chopped nuts, and let the kids create their own masterpiece.

2

Make giant games ¢É 㨠£  èã out noughts and crosses from cardboard and paint bright É»Éè Û /¢ 㨠ô 㨠ãè ÂÛ Ô» ÷ «ã «ÂÛ«

3

Get the whole family involved in yoga and reap the rewards.

Check out Cosmic Kids Yoga on YouTube for fun and free mindful yoga sessions for children.

4

Try a family photo challenge: pick a theme (colour, water, happiness – anything goes) and give everyone an hour to take their creative shots on their Ô¨ÉÂ É Á c¨  ÉôÂ»É Ô «Âã  «ÛÔ» ÷

5

Make your own jam – a great activity for a rainy afternoon. You can try our chilli jam recipe on p68, or visit tesco.com/ realfood for more traditional jam recipes.

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BEAUTY

Get summer ready hair Whether you’re at a festival, on the beach, or hitting the wedding dancefloor, our top stylists have the best looks

Look 1: HOLIDAY Tousled tresses No matter if you’re wearing it long like Jessica Alba, layered and choppy like Taylor Swift or blunt and cool like Jourdan Dunn, a tousled ’do is one of the easiest, most chic styles when you’re on holiday and want low maintenance yet high impact. It’s equally good for a day trip to the seaside or a picnic in the park. This versatile look works on long or bobbed hair.

T The expert e M Mathew Soobroy is S tthe principal sstylist and salon ambassador a at Charles a Worthington, W London (charlesworthingtonsalons.com).

When he’s not tending to the manes of Claire Foy and Lily James, he’s creating styles for glossy magazines and ad campaigns. Here’s his go-to method for a gorgeous tousled look.

The toolkit Schwarzkopf Got2B Beach Matt Texturizing Salt Spray 200ml, £4 (50p/100ml); VO5 Tame & Shine Spray 100ml, £4.27; Schwarzkopf Got2B Powder’ful Volumizing Styling Powder, £4; TRESemmé Keratin Smooth with Marula Oil Styling Wand, £28

How to…

1 Start by spritzing damp hair with a texturising salt spray, then gently blow-dry into the hair until completely dry.

2 Create a side parting to suit your face.

This doesn’t have to be precise or perfect.

3 Using a curling tong (wands work well for this look), take 3cm-wide sections, hold the tong vertically and roll the hair around it, working towards the face. Unwrap and repeat until you have tonged all your hair. You’re aiming ¢É »ÉÉÛ ô ó Û ã¨ ã¨ Â Â è »Û 4 hÛ ÷Éè £ Û ãÉ Û¨ ¸ Éèã Â Û Ô ã the waves to create softer movement for a more natural, relaxed feel.

5 Dust a volumising powder into the roots and massage it in.

6 Finish by spraying your hair with a little shine-boosting hairspray.

Tip /¢ ¨ «

£«ÂÛ ãÉ ÉÔ «Â 㨠¨ ã ÛÔ ÷ «Â some more salt spray, and scrunch sections of hair gently in your hands until they dry. This will revive waves throughout the day whether you’re around a pool, on the beach or in a hurry to get out to dinner.

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

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Look 2: FESTIVAL The milkmaid braid You don’t have to be Heidi to wear this look!

It’s ready-made for parties if you keep it sleek and chic, but it really comes into its own at a ¢ Ûã«ó » ¢ ô Éô Û ¢É £ÉÉ Á Ûè The milkmaid braid is a frequent star of the red carpet – Scarlet Johansson, Drew Barrymore and Rita Ora are all fans – but it’s easy to create a more rock-chick look by pulling out a strand here and there to rough it up.

James Pryce was the Duchess of Cambridge’s wedding day stylist and is the Middleton family hairdresser. Based at top London salon Larry King, Pryce likes to create easy-to-wear styles that use his clients’ natural hair and features to their advantage. A cut with James is £160 and can be found at www.larryking.co.uk. Follow his guide to a picture-perfect braid.

How to…

1 Start with hair that isn’t freshly washed – it’s more « è»ã ãÉ « ¨ « ô¨  it’s squeaky clean. Spray on some dry shampoo to ramp up the volume, give hold and create texture.

2 Using a tail comb or small bristle brush, backcomb hair at the crown to add some height. Concentrate the backcombing at the roots, as this will act as an anchor to pin your grips to when you are securing your braids.

3 Part your hair in the middle, dividing it equally into two. Next, create a braided ponytail behind 106

each ear, securing the ends with clear elastic bands. Gently loosen the « ô«ã¨ ÷Éè £ Û to add more texture.

4 Take one of the braids and wrap it up and over your head. Secure it with grips using the backcombed hair on the crown as an anchor.

Repeat on the other side.

Hide the ends by tucking them under the braids and pinning them in place.

5 If you want to make the style more relaxed, tease out a little hair around your face for a boho look and spritz with strong hold hairspray to keep it in place.

The toolkit T Batiste Original Dry Shampoo 200ml, £5 (£2.50/100ml); L’Oréal Paris Elnett Satin Supreme Hold Hairspray 200ml, £6.60 (£3.30/100ml); Leo Bancroft hair grips 30 pack, £1.50; Leo Bancroft tail comb, £2.

Tip Transform these braids into evening waves for a quick day-to-night makeover. Simply undo the Ô» «ãÛ ã¨ Â èÛ ÷Éè £ Û ãÉ Û¨ ¸ Éèã 㨠¨ « to create loose waves. Tip hair upside down and spritz with hairspray for extra hold and shine. Easy!

WORDS KARENA CALLEN PHOTOGRAPHY PAUL FARRELL HAIR BJORN KRISCHKER MAKEUP KENNETH SOH CLOTHES STYLING BOO HILL

The expert

BEAUTY

The toolkit Pantene Pro-V Ice Shine Hairspray 300ml, £3 (£1/100ml); TRESemmé Heat Defence Spray 300ml, £5 (£1.67/100ml); BaByliss 2284U Pro Curl Tong, £17.

Look 3: PARTY The ‘wavy gravy’ Regularly sported by Kate Beckinsale and Sienna Miller, this super-cool ’do might have a strange name but it’s one of the most versatile styles for parties. It’s particularly fabulous for summer weddings when you want a glam look that isn’t too hard to achieve and maintain.

The expert With clients including Keira Knightley and Rachel Weisz, hairstylist Luke Hersheson, creative director of John Frieda, is renowned for creating showstopping catwalk hair for the likes of Armani and Missoni, alongside celebrity coifs.

A pioneer of the ‘wavy gravy’ style, here’s his insider guide to creating the look.

How to…

1 Wash hair, then blow-dry it on a medium heat, making sure it’s 100% dry before you start styling.

2 Using a mixed bristle brush, brush hair through to make sure there aren’t any knots. Centre or side-part your hair, then spray a generous amount of heat-styling spray to protect hair from the heat of the curling tongs.

Brush through to the ends to ensure hair is well coated. This will also help your style last longer.

3 Take a section of hair and place a medium- or large-barrel curling tong (depending on hair length and the type of wave you want) on top of the hair, about 5cm away from the roots. Next, wrap hair around

the tong, twisting it at the same time, but leaving the ends out.

4 Let the hair gently unravel from the tong and repeat until all your hair has been curled.

5 Use your palms to rub a few sections to create more texture.

Finish with a spritz of hairspray for hold and shine.

Tip Heat styling, sun and sea can be harsh on hair, so keep it shiny with a weekly super-hydrating hair mask.

Massage a generous amount of a thick hair mask into dry or damp hair, wrap a hot towel around your head and hair and leave for at least 30 minutes. Rinse with tepid water. We like Garnier Ultimate Blends Coconut Milk & Macadamia Nourishing Hair Mask 300ml, £5 (£1.67/100ml).

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

107

SUMMER

Palm Floral Polo Shirt, £16 EQ814402; Chino Shorts, £15 EF812403 108

WORDS JO WOODERSON

Wherever you plan to sp end your summer, menswear at F&F has all bases covere d

FASHION

ON THE BEACH Keep it cool this summer – team a classic band tee with a pair of cargo shorts

Find a sunglasses shape that suits you and buy two pairs in different colours – one to carry with you, one for the car!

Aviator Sunglasses, £5 BO812447; Guns N Roses T-shirt, £10 EQ813511; Camo Cargo Shorts, £18 EI811435; Nubuck Strap Flip-flops, £7 EK811453

RELAXED WEEKEND

SMART CASUAL Dressing well for warm weather is tricky, but Tesco has it covered with stylish designs that beat the heat Try burgundy for a colour pop.

Perfect with breezy blues, it’s stylish and flattering.

Linen Chambray Shirt, £16 ED813414; Burgundy Chino Shorts, £12 EI811411; Clubmaster Tortoiseshell Sunglasses, £6 BO812452; Stripe Espadrilles, £14 EK811446

This is a clever, versatile look that will work for plenty of summer occasions Floral and tropical prints are back. Team with muted colours for a 2018 update.

Leaf Print Hawaiian Shirt, £14 ED814403; Ice Cream Chino Shorts, £12 EI812422; Navy Boat Shoes, £25 EK811477; Gold Aviator Sunglasses, £5 BO812448 Find these products in store, or online at f-f.com

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B O O KS

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Get your dad fantastic gifts for Father’s Day with this great offer across a range of books, CDs and DVDs

DVDS

TRIED AND TESTED

FACE TIME

Forget soap and water – men need facial care too, so we asked our panel to test a range of face washes

BULLDOG OIL CONTROL FACE WASH, £4.50 Clive This was pleasant to use and my skin felt really clean.

Tom I could smell the aloe vera, which was reassuring. It left my skin feeling clean, smooth and matte.

Raul This was practically unscented and kept my skin’s oil level under control all day. I’d buy this!

PRO FORMULA SENSITIVE FACE WASH, £2 Clive My skin felt clean after using this, but it wasn’t my favourite.

Tom The scent was very manly! It washed off easily, felt lightweight and didn’t leave any tight feeling.

Raul Easy to apply and wash off and my skin felt cleansed but not dry or tight. Good for all skin types.

MANCAVE SENSITIVE FACE WASH, £6 Clive My skin can get quite dry, so this one was not for me.

Tom My pores got a good cleanse and my skin felt very clean.

Raul I loved the texture – creamy not sticky. I only needed a pea-sized amount of product too.

L’ORÉAL MEN EXPERT BARBER CLUB BEARD, FACE & HAIR WASH, £9 Clive I liked the scent of this one and it left my skin feeling really clean.

Tom This lathered up nicely and left my face and beard feeling soft. I probably wouldn’t use it on my hair though.

Raul My skin felt clean and I liked the musky scent but, because it contains cedarwood oil, my skin felt just a little oily afterwards.

OUR PANEL Clive Lewis, 52, from East London, has combination skin and uses a deep-clean face wash every day.

Tom Robinson, 42, from London, has congested skin but doesn’t usually use face wash.

Raul Menegotto, 34, from Brazil, has combination skin and likes luxury face washes.

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

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Pick the perfect shaver èã 㨠É裨 㨠¶ £É  ¨ÉÉÛ ã¨ «£¨ã ã «ÁÁ ¢É ÷Éè

Love you, Dad! t«ã¨ & ã¨ Û ÷ ¢ Ûã ÔÔ É ¨«Â£ «ã Û :è «Â Û ÷Éè ó ¢É £Éãã  ԫ ¸ èÔ É ɢ ã¨ Û £ ã £«¢ãÛ «Â ÛãÉ

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The Philips Series 5000 Stubble & Beard Trimmer BT5200/13, £32*, will give your dad great results every time he shaves. Its lift-and-trim system guides the hair towards the blades for an effortless trim in fewer strokes. With 17 length settings, you can trim a beard to three-day stubble, or a short or long beard – or anything in between. For the perfect trim, hold the trimmer at right angles to your face, and use your free hand to pull your skin taught as you shave.

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H E AV E N S C E N T With its zingy citrus notes and Moroccan neroli oil, Jasper Conran Man is a timeless fragrance for stylish and sophisticated dads. Jasper Conran Man

THE FLEXIBLE ONE If your dad wants a bit of flexibility from his razor – like the ability to shave in the shower or at the sink - he’ll love the Philips Series 3000 Wet or Dry Electric Shaver AT887/16, £55**. It’s completely waterproof, so he can use it for a really comfortable wet or dry shave. The flexible, four-directional heads glide smoothly along the contours of the face, protecting it from cuts. It also has a pop-up trimmer, to help him look his best at all times.

Gift set, £24

GET SPORT Y These travel-size toiletries offer the heady summer scents of lime and mint and are ideal for Dad’s gym bag or suitcase.

Baylis & Harding Sport Selection, £12

FATHER’S DAY GIFTS

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K E T T L E ’S O N

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Make him a cuppa on Father’s Day – in a fab new mug.

And why not cook him the breakfast muffin on p33 to go with it?

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Need Is Coffee TwistSeal Flask, £18

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Make his morning caffeine fix eco-friendly and affordable with this flask that keeps drinks hot for up to seven hours. So long, takeaway coffees! Contigo All You

If your dad needs a versatile all-round shaver, consider the Remington Groom Kit PG6130, £17*. It has four attachment heads – a main trimmer, linear nose and ear trimmer, mini foil shaver and detail trimmer – that make it handy for whatever look he wants. There are various hair clipper comb attachments, too, and all tools pack away in the compact storage and charging stand, ready for use when needed.

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No 1 Dad Mug, £2.50; Fine China Mr. Perfect Mug, £2.50

Check out the wide range of Father’s Day cards in store too

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You’re My No.1 Nivea Men Creme Moisturiser Medal, £5

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All hero dads know that moisturising morning and night is a winning combo!

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GO FOR GOLD

With ceramic-coated blades to help shave neatly and effectively, as well as nine length settings, the Remington Barba Beard Trimmer MB320C, £20**, it’s no wonder this is the UK’s number-one beard trimmer***. You just turn the zoom wheel on the handle to your desired beard length before you shave. It has selfsharpening blades too, so it’ll continue to give you the perfect shave. The ultimate in low-hassle beard maintenance.

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T H E S P E E DY O N E

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IS SCREEN TIME STEALING YOUR FREE TIME? They’ve changed our lives, but for some of us, our relationship with our phones has gone too far. How can you find a balance?

D

id you know adults in the UK check their phones roughly 33 times per day?

Those aged between 16 and 19 average 90 times per day*.

A study of adolescents found those who used a phone for more than three hours a day were a third more likely to feel hopeless**.

It seems our relationship with our phones knows no bounds, but at what cost to our health?

It’s little wonder that the lure É¢ ¶èÛã ó ÁÉ Á«Âèã Û «Û « è»ã ãÉ Û«Ûã É㨠ԨÉÂ Û and their apps are designed to be as addictive as possible. On a basic psychological level, they Á ¸ «ã ¨ ¢É èÛ ãÉ Ûô«ã ¨ É

or to focus. It’s all too easy to be worried by work emails at the weekend, fail to connect with friends because you’re too busy scrolling through Instagram, or miss out on sleep because you just have to know what’s happening on Facebook.

So how can we feel more in control of our phone use? How can we be more productive, free up time or set a good example to our kids? No one’s suggesting going cold ãè ¸ ÷ èã ô«ã¨ »«ãã» É ã ÷Éè  Á ¸ ÷Éè phone work for you, not the other way around!

WORDS KATIE HUTLEY ILLUSTRATION VARI TELLERIA

THE PLAN

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SET THE SCENE Download a tracking app (Moment is good for iPhones, try K ã«Á ¢É  ɫ ãÉ »É£ ¨Éô »É£ ÷Éè ÛÔ Â É ÷Éè Ԩɠit may come as a shock! Think about why you want a break and what you’ll do with this time instead.

CREATE GOALS Do you want to cut back on using certain apps or get your total screen time down to an hour per day? It matters less what the goals are, only that they work for you. Give yourself a time frame É ô ¸ «Û £ÉÉ Ûã ã«Â£ ÔÉ«Âã TAKE TIME TO REFLECT ¢ã ô Û »Éɸ ã ¨Éô ÷Éè ¨ ó«Éè ¨ Û ¨ £ « ÷Éè manage to cut back on your phone time? If not, don’t worry, you’ll still have learned something. What about unexpected Ûè»ãÛ Ô ¨ ÔÛ ÷Éè £Éã ãã «£¨ã Û Û» Ô É ÛÔ Âã ÁÉ time talking with your partner?

WELLBEING

5 WAYS TO CUT YOUR SCREEN TIME ] ó«Â£ ¢É ¨É»« ÷ ] ã èÔ Û É»» ¶ ô¨  ÷Éè  ÷Éè Û »¢ ÛÔ Â «Â£ ÁÉ ã«Á Û É»»«Â£ 㨠 ÷Éè Ô»  Ûã« ¸ Öè« «Â «ã¨ ÷Éè »» ¨« ó ÷Éè Ԩɠ¢ £É » É ÷Éè ¨É»« ÷ ô«»» £ ã »«ãã» «ã »ÉÛ

2

Rope in family and friends – a problem shared is a problem halved after all. Discussing the ã¨«Â£Û ÷Éè  « è»ã  ۨ «Â£ ã«ÔÛ ¢É success, can be a really great motivator.

» ã ÷Éè £ ÔÔÛ ãÉ Á ¸ «ã ¨ ãÉ Á«Â » ÛÛ»÷ »É£ ÉÂ É ãè Â É ÂÉã« ã«ÉÂÛ É ÷Éè Á «»Û ã » Ûã  ¨Éè ¢É ÷Éè £É ãÉ /¢ ÷Éè ¨ ԫ£ ó ÷ ¢ ô Á«Âèã Û ÷Éè »»  ó ã è»÷ Ûô«ã ¨ É

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Write down your aim, such as ‘get some fresh air’ or ‘read more’ – take a snap of it and set it as your lock screen. Whenever you see it you’ll have yourself to answer to! É ã èÛ ¨ £ ÷ ÷Éè ô¨«» ÷Éè Ô ¨ £ ÷Éè Ԩɠ«Â ÂÉ㨠ÉÉÁ ÛÉ ÷Éè ¨ ó ÛÉÁ Ԩɠ¢ ã«Á è «Â£ 㨠ó «£

HOW WE CUT OUR SCREEN TIME ELLI SAYS I was excited to take a phone ‘time out’. I’m concerned at how long I spend looking at it. I use my phone for two main purposes.

Firstly, practical reasons – maps, as an alarm, and researching food blogs and recipes for my job.

Secondly, social media apps – checking Instagram, in particular, leaves me feeling drained, as I compare my life with other people’s.

I didn’t delete the apps, but I did move them from my home page. This helped and made me think about why I was using them. I didn’t stop, but I was more mindful. Instead of looking on Instagram, I did some yoga. One morning, I even did an exercise class!

By the end, I felt I’d gained a lot. When you consider why you’re checking Facebook for the third time in an hour, you realise it’s  «ã¨  ÛÛ ÷ ÂÉ Â « » / Á ¨Éԫ£ to go phone-free for a day, which would have previously left me panic-stricken.

«ãÉ »»«  ¨ Â É «Û ãÉɸ èÔ ã¨ è «Â£ 㨠« ԨɠèÛ ¢É ô ¸

‘I’ ‘I’ve deleted Facebook and kept my other social media apps hidden’ – Boris

BORIS SAYS My main aim was to cut out BO th use of social media on my phone for the a week. I have to use my phone for work, but aside from ‘essential’ uses, I wanted bu to see how those minutes (or hours?!) on Facebook, Instagram and Twitter could be better spent. co I moved these apps to a folder on a separate page where I didn’t touch them for a week. There were times when I wanted to check Twitter for news, but other than that, it was quite refreshing.

My main issue was checking news apps – I realised it’s what I do most on my phone.

That will be my next step: reducing time spent on those to quality time only and stop checking them every hour. It was good to spend more time with Elli in the evenings, cooking and watching series without us both looking at our phones.

After my time out, I’ve deleted Facebook and kept other social media apps hidden – Éèã É¢ Û«£¨ã Éèã É¢ Á«Â / Á É Âã / »» be able to keep up the good work.

*Deloitte, 2017 Global Mobile Consumer Survey: UK Edition; Consumer and business usage patterns. **A study published in Clinical Psychological Science, Nov 2017

c Û É Á £ û«Â ¢ÉÉ ¨ »» £ É¢

115

Mel wears…

F&F Khaki Tropical T-shirt, £8*; F&F Techno Tropical leggings, £16*; F&F Black Sporty Slip-on, £16 *

subject to availability

116

Â÷ É㨠Ûã ã«Â£ ã¨«Û É PHOTOGRAPHY ANGELA SPAIN HAIR AND MAKEUP OLIVIA FERRER wÉè Û¨Éè» ÉÂÛè»ã ÷Éè Ô¨÷Û« « Â É É㨠¨ »ã¨ Ô É¢ ÛÛ«É »

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Badminton is a fantastic all-body workout. We challenged Mel Thompson, 48, to join a badminton club, get fit and have fun!

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All you need is a…

FITNESS

MEL SAYS…

JAN SAYS…

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Jan Cheeseman is Head Coach of Shot Choice Badminton Club in Portsmouth (shotchoicebadmintonclub.co.uk). lu ub co.u uk).

port is something that I’ve always enjoyed, çâ ÚªÁ § òªÁ¢ Ö Úâ Á Ö ò ö ÖÚ ¢È . º â Àö âÁ ÚÚ º ò ºÚ Á ó ª¢§â Öª¡â I decided that this year was going to be ‘Project Mel’, where I really get to grips with my âÁ ÚÚ Á ª â . ó Ú · Á âÈ âÖö ÀªÁâÈÁ . § Á â Óº ö ¡ÈÖ â º Úâ ö ÖÚ çâ . ºó öÚ ÁµÈö õ Ö ªÚ ⧠â Ú Á Ö¢ ⪠ÚÈ ª º Á ¡çÁ â§ªÚ âª · ºº ⧠Èõ Ú

My first session . ÖÖªò ºªâ⺠Á ÖòÈçÚ ¡ÈÖ â§ ÖÚâ Ú ÚÚªÈÁ â Àö local Shot Choice Badminton Club, but I needn’t have worried, as I was greeted with a warm ó º ÈÀ ¡ÖÈÀ È § Ú 9 Á Á ö Á C Á ö ¡â Ö ¡ ó ÀªÁçâ Ú ¢ÈªÁ¢ Èò Ö â§ Úª Ú Úç § as serving and what’s in and out, I was warming çÓ óªâ§ ÁÈâ§ Ö Óº ö Ö Ö ö ¡ÈÖ Àö ÖÚâ ¢ À Badminton seems such a gentle sport, but ªâ Ú ¡ Úâ Ó Á ¢Ö â óÈÖ·Èçâ ¡ ó Ú§çââº È ·Ú âÈ â§ § Á È ö Ö ÀªÁ À âÈ · Ó ÈÁ Àö âÈ Ú Á ¢ â ÀÈòªÁ¢ s Óº ö doubles and swapped around so everybody played § Èâ§ Ö .â ó Ú ò Öö Ö º õ ò ÁªÁ¢ Á ¢Ö â ¡çÁ ¡â Ö Á §ÈçÖ Á § º¡ È¡ Óº öªÁ¢ Àö ó§Èº È ö § ªÁ ¢ÈÈ ó ö

Practice makes perfect ¡ ó Ú ÚÚªÈÁÚ ªÁ Á . ¡ ºâ ºª· . ó Ú ¢ ââªÁ¢ âÈ ¢ÖªÓÚ óªâ§ ⧠ÀÈò Ú â§ È § Ú â ⧠ºç ó Ö Ö ººö § ºÓ¡çº ¢ªòªÁ¢ §ªÁâÚ Á âªÓÚ âÈ ªÀÓÖÈò Àö ¢ À . ò Ú â çÓ Á â ªÁ ÈçÖ ·¢ Ö Á Á § ò Á ÓÖ âªÚªÁ¢ â â§ ó · Á Ú óªâ§ Àö §ªº Ö Á ò Á § º¡ §ÈçÖ ¢ À ¡ ºÚ ºª· ¢ÈÈ óÈÖ·Èçâ Á ó § ò º 碧 I’ve also lost a stone in the ÓÖÈ ÚÚ Á ¡ º ¢Ö â

MEL’S VERDICT Badminton has given me ⧠·ª · Úâ Öâ . Á âÈ get healthier, and it’s ÚÈÀ ⧪Á¢ . 󪺺 Áªâ ºö · Ó çÓ . Ö ÈÀÀ Á âÖöªÁ¢ ºç ò Á ª¡ öÈç Ö ¢ªÁÁ Ö I learned so much and everyone was so ó º ÈÀªÁ¢ . À ºÈÈ·ªÁ¢ ¡ÈÖó Ö âÈ ºÈâÚ È¡ summer games in ⧠¢ Ö Á

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Did you know that badminton is the most popular and mostplayed racket sport in the UK? Badminton is a great cardiovascular workout and will tone your arms and legs especially. If you’re è ã ã ¸ «ã ã ÷Éè own pace – the beauty of the game is that it can be as slow or as fast as you want it to be.

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Go along to a trial session at your local badminton club (badmintonengland. co.uk). Clubs are great for meeting people and having fun. Coaches are usually on hand to É ó« ÛÉ ÷Éè can improve quickly and even progress to playing in a local league, if you wish.

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Ask about sessions at your local leisure centre. Book a court with friends or during a lunch hour with your colleagues. Or invest in

a badminton set with a net and practise in your garden. It’s a fun, É » ô ÷ ¢É 㨠family to keep active.

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Go for a one-piece racket – where the frame is made from one piece of material (such as graphite) not two – and the lighter in weight it is, the better.

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Plastic shuttlecocks  ãÉ Ûã ã ô«ã¨ but a general rule is: the more you spend, the longer they will last. League players use feather shuttles, which are faster and nicer to play with – but are more expensive and break more easily.

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Badminton can be played at many levels, and I believe that once you start, you go on to love and play throughout life – whether you start as a junior or take it up as an adult. Give it a go!

Carlton C100 Shuttlecocks 6-pack, £6 available in selected stores

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The ART of CALM Whatever’s piling on the pressure this summer, here’s how to ke ep your cool and stay rela xe d DO LESS Fight the urge to cram your summer with activities.

Make time for lazy weekends in the garden with a good book, and crafting or dressing-up afternoons with the kids. Remember, children don’t need entertaining with planned activities all the time – occasional moments of boredom will get them creating their own fun.

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WELLBEING

N A M E T H AT F E E L I N G

THE POWER OF MUSIC

Don’t suppress emotions. Instead, pay attention to the emotion you’re feeling and name it. If you’re upset, can you work out why? Are you feeling afraid that you won’t cope, or anxious that you will let someone down? ‘Just naming a feeling gives you something to act on and can start to take away its sting,’ says Claudia Hammond, author of Mind Over Money: The Psychology of Money and How To Use it Better (Canongate Books).

It’s not news that music can drastically change your mood, but instead of using music to feel energised, try playing some calming tunes when you’re stressed – it’s even been used in hospitals to calm nervous patients. If you get distracted by lyrics, instrumental music is really soothing and can aid a good night’s sleep. Dreamy.

WORDS SARAH JAGGER ILLUSTRAION MARK BOARDMAN * A survey of 2,000 people by onepoll.com for cleaning product supplier Kärcher

S T RE T C H When we’re feeling stressed, we can hold tension in our neck and shoulders. Here’s a simple stretch to relieve it  ¢ » «ÂÛã Âã»÷ »Á /Âã » ÷Éè £ Û Â stretch your arms above your head with your palms facing up. Keep your shoulders down and breathe slowly  Ի÷ 㨠É裨 ÷Éè ÂÉÛ ¢É ó ÉèÂãÛ > ã ÷Éè arms fall to your side and roll your shoulders a few times to ease any knots. Repeat the sequence, if possible.

GET CLEANING! Six in 10 people say having a clean home instantly makes them feel calmer, according to a survey*.

It also suggested that just 13 minutes of tidying is enough to make us feel relaxed. Get everyone in the house to chip in on the housework and not only will you have a clean home, you’ll all be super-calm too!

‘

If you don’t stress yourself striving for perfection you’ll feel a whole lot more relaxed if things don’t go to plan

’

P R AC T I S E S Q UA RE B RE AT H I N G When stressed, look for any rectangle, such as a picture frame or window, and use it as guide to regulate your breathing. ‘Look at the top-left corner of the square.

Breathe in while moving your gaze across the top to the right. Hold your breath steady while you go down to the bottom-right corner, then exhale as you move your gaze to the bottom-left point. And hold as you return to the top-left, repeating until calm,’ says Claudia.

D I T C H P E RF E C T Want to plan the perfect holiday, birthday or day out?

Guess what? There’s no such thing! Don’t strive for perfection and you’ll feel far more relaxed if things don’t go to plan. Remind yourself that nobody’s perfect and many things can be sorted pretty quickly. If something «Û Éèã É¢ ÷Éè ÉÂã É» «Ô ÷Éè Ô ÛÔ ã«ó «Â Éè» ruin a family day out, but instead see it as an opportunity and you’ll still have lots of fun. You could have an ‘indoors day out’ instead. Have your picnic in the lounge and build a tent to have hot chocolate in!

TA K E A B RE A K Being around people 24/7, even loved ones, can be overwhelming. Try to spend half an hour each day alone: go for a walk, read a book, or try an adult colouring-in Éɸ ô¨ ã ó É ãÛ ÷Éè É ã V è۫£ ãÉ Â¶É÷ your own company can be the best stress-buster.

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ADVERTISEMENT PROMOTION

4 steps to a perfect lawn A manicure d lawn is so satisf ying. This Father’s Day, give your da d this Flymo lawnmower to help him get the look

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In June, your grass is growing at its fastest rate, meaning that you might have to mow the lawn once or twice a week.

But do leave your lawn slightly longer in summer – around 5-10cm – it will create shade and stop the lawn from being scorched and turning brown.

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Don’t panic if your lawn does turn brown, though – it can grow back to its best with a bit of care. In hot weather – and as long as there isn’t a hosepipe ban – leave a sprinkler on for half an hour or so in the evening, when the water won’t evaporate so much.

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The Flymo Rollermo 1000W Electric Rotary Lawn Mower has a 29-litre grass box to neatly catch cuttings to keep your lawn pristine. You could also leave short grass clippings on your lawn as a natural fertiliser. But don’t do this with longer clippings, which can block sunlight and take longer to break down, or wet clippings, which will clump together and make your lawn look unsightly.

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If you’re heading off for your summer holiday, ask a friend or neighbour to look after your lawn while you’re away. Leave them instructions – and make sure you bring them a gift back!

DID YOU KNOW…?

If you’d like to make your lawn striped, you need a lawnmower with a rear roller, like the Flymo Rollermo 1000W Electric Rotary Lawn Mower, £55 each. Perfect for smaller gardens, this lightweight 1000W motor mower has a 32cm cutting width and three ª Ö Áâ cutting heights.

Flymo Rollermo 1000W Electric Rotary Lawn Mower, £55

THIS IS FOR ALL YOU

RISE AND SHINERS

Up&Go is the nutritious breakfast drink that’s packed with calcium, fibre, wholegrain oats and milk. The perfect breakfast in a bottle.

Find Up&Go in the cereal aisle now! ]è ¶

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£3.50

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PRIZE DRAW

WIN

One of three Christmas breaks at Bluestone National Park Resort

the Ride the flumes at rk Pa r te Wa amazing

Guaranteed festive fun with a Journey To Elftopia – the ho me of the elves

Christmas is coming early! Tesco magazine is giving readers the chance to win one of three exciting Christmas breaks at the beautiful 500-acre Bluestone National Park Resort in Pembrokeshire, Wales.

The fun is all set from 23 December 2018 to 27 December 2018 – and from the very first day of your four-night family stay (for up to eight people), it’s going to be magical!

As part of your prize, you’ll enjoy Bluestone’s famous Kingdom of the Elves adventure. You’ll Journey To Elftopia – the home of the elves – to see if you have what it takes to become one of Father Christmas’s team and make Christmas a hit.

During your stay you’ll visit the Village Hall, home of the Bluestone Pantomime, which is fun for all the family. There’s an

extra-special treat in store, as you’ll get to go behind the scenes to the magic workshop to meet Father Christmas himself!

But it doesn’t have to be all about Christmas… Wrap up warm and explore the resort on your four-seater golf buggy.

Amble along the ancient nature trail, zoom down the flumes at the resort’s Water Park, discover your inner child at the Adventure Centre or indulge in some me-time at the exclusive Well Spa. At the end of each exciting day, the luxurious self-catering lodge where you will stay provides the perfect home from home.

And if you win, don’t forget to let Father Christmas know where to deliver your presents! To find out more, visit bluestonewales.com.

For your chance to win, visit tes.co/bluestone by 23:55 on 18 July 2018 The prize draw is open to UK residents aged 18+. Normal exclusions apply. Closing date 23:55 on 18 July 2018. Only one entry per household. Three winners randomly drawn. Each winner will receive a four-night self-catering lodge stay at Bluestone National Park Resort, Pembrokeshire, Wales, for up to 8 people (minimum one adult 18+). Prize includes 8 x tickets for Kingdom of the Elves, 8 x Pantomime tickets, Santa’s Workshop access and 1 x golf buggy hire for four nights. Prizes must be taken during Christmas 2018, arriving on 23 December 2018 and departing on 27 December 2018. The dates are non-transferable. Prizes do not include travel, meals, beverages, spa treatments, activities other than stated, spending money or any other expenditure.

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/bluestone before entering.

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CRAVE IT

creamy feta dip G ot friends over ? Whip up this moreish sna ck and grab a moment in the sunshine C RE A M Y F E TA & P E S T O D I P Serves 6 Takes 10 mins Cost per serve 51p

Crumble 200g feta into a food processor. Add 100g soft cheese and blitz until smooth and creamy, scraping it down the sides with a spatula if necessary. If you don’t have a food processor, mash the feta well with a fork, then beat in the soft cheese using a whisk or wooden spoon.

Transfer to a serving bowl and lightly swirl through half a 130g tub Tesco Finest pesto with fresh basil. Top with a few pine nuts and serve with Tesco &«Â Ûã /ã »« Â « ÔÔ ã ÛÉ crudités for dipping, if you like.

Each serving contains Energy

811kJ 196kcal 10%

Fat

Saturates

18g 10g 26% 48%

Sugars

Salt

0g 0%

0.9g 15%

of the reference intake. See page 8.

Carbohydrate 1g Protein 8g Fibre 0g

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COOK’S TIP For a smart starter or canapé, spread on toast and top with semi-dried tomatoes or artichoke hearts.

RECIPE ANNA CRANE PHOTOGRAPHY GARETH MORGANS FOOD STYLING JOY SKIPPER PROP STYLING MORAG FARQUHAR

OH-GO-ON-THEN

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

©/®/™ Design Mars 2018.

Say arrivederci to boring chicken.

Serving suggestion.