Tesco magazine - May 2018

FREE

M AY 2 0 1 8

48 RECIPES plus home & garden special

MAKE MAY MARVELLOUS • Speedy Bank Holiday feasts ¸ ã ¢É Royal Wedding

Let the

celebrations begin!

BRILLIANT IDEAS TO MAKE EVERY MOMENT SPECIAL

FIBRE. YAWN.

Though we hate to say it, it’s hard to be fussed about fibre (even though you’re probably not getting enough). No one loudly declares their love for fibre - so we had an idea.

We made a tasty yogurt with 4.7g of the stuff per 150g serving*. You can’t see it, you can’t taste it, but it’s there.

Fibre for people who can’t be fussed with fibre.

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

TESCO MAGAZINE THIS MONTH’S BRANDS INCLUDE:

See in-store magazine for coupons.

BARDOT TOP

£

20

I only popped in for sun cream Denim shorts £12.50, bikini top £10, kimono £20. Available from 16th May in selected Extras, Superstores & online. Subject to availability. Delivery charges may apply.

t > KD

Marvellous May is here and we couldn’t be more excited! We’ve created some É ã» ÛÛ Â «

Û«Ûã« » Med-style dishes

(p31) – think halloumi, lamb and houmous – for you to throw together and say ‘ta-dah!’ when the long weekend arrives with friends and family in tow. Top everyone up with 㨫 Ûã Öè  ¨«Â£ ÁÉ ¸ã «»Û (p39) and whip up some easy desserts for when they’re feeling the need for something sweet. Our apricot and orange blossom honey tart (p40) says ‘treat’ to me but is super-light and refreshing. And here, too, comes the promise of your Ûã

è É¢ 㨠÷

(come on sunshine!). Our recipes on p50

ã ¢É ã¨ £ «»» èã Á ¸

¨ £ ¢ ÉÁ ÷Éè

£è»

£ Û

Â

of course, everyone’s talking about Harry and Meghan, so we created a gorgeous Negroni cake (p45) to

»

ã 㨠« YÉ÷ » t

«Â£. Have a

go yourself and send us pics!

It’s also time to get your home ready for ÛèÁÁ

Ô ã« Û Â £

Â

get-togethers, so we have some great ideas for updating your home in an instant (p77), plus some key garden furniture buys (p86), whatever your space. Oh, and if you love a beauty secret, we have a few (p95) to help you prep for the hotter days ahead.

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

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

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

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

The team /cKY/ > «ãÉ Lauren Rose-Smith Ôèã÷ «ãÉ Jo Wooderson &ÉÉ «ãÉ Elli Donajgrodzki ¨« ¢ Ûè «ãÉ Art Young Ôèã÷ ¨« ¢ Ûè «ãÉ Rob Goodway ] Â«É Ûè «ãÉ Jenny Wackett t «ã Bryony Bowie ã«ó ÛÉ»èã«ÉÂÛ «ãÉ Alison Fordy ART ã « ãÉ David Jenkins Senior art «ãÉ Nina Brennan ] Â«É Û«£Â Sarah Prescott Designer Jade Bright :èÂ«É Û«£Â Freddie Stewart ADVERTISING SALES dunnhumby Ltd , É¢ Ôè »« ã«ÉÂÛ «Â ÛãÉ ÉèÂã Á  £ Á Âã Matt Sims ó ã«Û«Â£ ÉèÂã Á  £ Á Âã Chris Kent, Susan Leydon. For all Tesco magazine advertising enquiries please contact tescomagazine@dunnhumby.com. D £ û«Â Á « » Û Tom Glenister, Soledad de Molinas, Okasha Nageen, Jas Padum, Ben Salih, Jim Wright KEc Ec E Vh >/],/E' «ãÉ « » « ãÉ Maureen Rice ÉÂã Âã « ãÉ Helen Johnston , É¢ ¢ÉÉ Jenny McIvor ' ÉèÔ Á  £«Â£ «ãÉ Kate Best ' ÉèÔ ã « ãÉ Iona Newton ] Â«É ÉèÂã « ãÉ Kate McLeod ÉèÂã « ãÉ Emma Ferguson Account manager Peter Woodman Account executive Saadia Osman VYK h c/KE V É è ã«É « ãÉ Vanessa Salter V É è ã«É Á  £ Deborah Homden t/c, c, E<] cK Louise Burfitt, Rachel Linstead, Petra Manley-Leach, Alex Whitfield c ] K Vè »«Û¨«Â£ Á  £ Cintia Welch CEDAR COMMUNICATIONS CEO Clare Broadbent D  £«Â£ « ãÉ Christina da Silva ã«ó « ãÉ Stuart Purcell «£«ã » « ãÉ Robin Barnes èÛ«Â ÛÛ ó »ÉÔÁ Âã « ãÉ Joseph Costello &«Â  « » « ãÉ Jane Moffett

5

A LITTLE

COMFORT T H I S H AY F E V E R S E A S O N

CONTENTS

FOOD 8 OUR RECIPES Every recipe, at a glance

68 LEFTOVERS 40 LIGHTER PUDDINGS

Tasty meals made from what’s left in your fridge

You can enjoy these guilt-free – well, almost!

106 OH-GO-ON-THEN

45 A ROYAL CELEBRATION

Little ricotta doughnuts – because you know you want to

13 IN SEASON

COVER RECIPE AND FOOD STYLING MIMA SINCLAIR COVER PHOTOGRAPHY TOBY SCOTT PROP STYLING TAMZIN FERDINANDO

May’s colourful ingredients promise ¢ ۨ ÛÛ Â óÉè

18 FOOD LOVE STORIES Andy’s ‘red-handed’ ¸¢ Ûã ã ÛÁ ¸ for a tasty apology

Whether you’re toasting Prince Harry and Meghan, or just want to celebrate, make this colourful Negroni cake the star

49 VARIETIES Five fabulous varieties

LIVING 10 JOIN THE CONVERSATION

29 THE ULTIMATE CAESAR SALAD Our version is high on taste yet lighter on calories

31 TASTE OF THE MEDITERRANEAN

92 A HAPPY DOSE OF NOSTALGIA

23 THIS MONTH

How you can make the past work for you

50 THE NEW BARBECUE

New things to buy, try, taste and enjoy in May

Clever alternatives to traditional grill food

71 YOU CHOOSE

55 SIX-STEP SALAD

Online grocery shopping just got even easier…

74 HOME TEAM WIN!

56 MASTERCLASS This veg-swirled bread is ãÉã »»÷ ôÉ ã¨ ã¨ É ã

77 HOTEL CHIC

36 BOTTLE BANK

58 EVERYDAY EASY

Give your home a boutique feel with our tips and buys

Try a fantastic wine from some of the Med’s lesser-known regions

Five family meals, each under 450 calories per serving

39 SUMMER SPRITZERS

67 5 INGREDIENT…

Chill out with these alcohol-free drinks

Meals with minimal cooking and maximum óÉè £è Âã

h our sunny Weekends just got better wit p31 m fro es, dish Med-inspired

95 SUMMER SKIN SECRETS REVEALED Insider advice for prepping and protecting skin

99 TRIED & TESTED

Follow our handy steps ¢É »»«Â£  óÉè packed spring salad

Turn housework into teamwork for fast, ã«ó Ûè»ãÛ

Speedy dishes with a holiday vibe to enjoy alfresco

Be prepared for barbecue season with these top buys

Your emails, social posts and pictures

20 LIVING ON THE VEG of British tomato Smoky tacos from plantloving chef Derek Sarno

90 NEW FLAMES

Whitening toothpastes are put to the test

100 ALL YOU NEED IS… …a yoga mat. Expert tips on getting started

84 CUTTING EDGE

103 MAKE TIME, SAVE MONEY

Cook up a feast with Go Cook kitchenware

Spend a few minutes to save pounds

88 LET’S GO OUTSIDE

105 PRIZE DRAW

Furniture sets to make the most of your patio area

Enter for a chance to win a fabulous boating holiday

ique hotel Create a smart boutique style at home, from p77

Brillia lliiant nt buys to get your ggarden summer ready, p86 7

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

29

14

17 S Snacks, ks, si sides idess & sauces Baked aubergine chips with honey & thyme 14 Green veggie bread 56 DF GF Harissa-glazed aubergine 68 Mediterranean summer salad 27 GF Mini frittatas 68 GF Quick pepper dip 68 GF Spiced yogurt dip 68 Tomato, pickled red onion & caper DF GF salad 49

Poultry Chargrilled chicken & pepper sandwich 17 DF Chilli-lime chicken salad 61 DF GF Lighter chicken Caesar 29 Sloppy-Joe stuffed peppers with wedges 60 GF Sticky chicken drumsticks 68 DF GF

8

Find loads more great recipes at tesco.com/realfood

Meat M eat  ÷Û ¨  ¸¢ Ûã flatbreads 18 Grilled lamb with houmous & harissa 33 GF Moroccan-style lamb 67 Steak quesadillas with charred tomato salsa 50 Tomato-coated pork traybake with potatoes 62 GF

15

Fish & seafood Crispy lemon pepper squid 68 DF V ô Á 壃 » ããè ÛèÁÁ rolls’ 52 DF GF Prawn pesto pasta 67 Seafood spaghetti 68 DF Spring onion salad with salmon & rice 13 DF Sticky garlic squid 33 DF GF t¨«ã ¢«Û¨ ô«ã¨  Á Û¨ 58

33

GET COOKING

15 Vegetarian V B Baked tofu with ginger rice 59 Charred sweet potato & fennel C GF salad 51 Cheat’s Caprese pizza 49 C Courgette, couscous & halloumi C salad 33 Green minestrone with spinach G sauce 16 Mozzarella, peach & mixed tomato M GF salad 33 Roasted radish, orange & white bean R DF GF salad 15 DF Smoky mushroom tacos 20 S GF Spinach & baked eggs 68 S DF

33

52

16

40 Sweet treats & drinks Ô « Éã É Â£ »ÉÛÛÉÁ ¨É ÷ tart 40 GF Espresso martini granita 35 DF GF Green juice 68 GF Honey frozen yogurt 68 Mini ricotta doughnuts 106 GF Neapolitan frozen yogurt 41 Negroni stripe cake 45 Peach, mint & vanilla chai iced tea 39 DF GF DF GF Rhubarb & star anise cordial 39 DF GF Rosemary & citrus spritz 33 GF Smoky strawberry skewers 53 DF GF Spiced sangrita 39 Vegan no-bake chocolate & coconut DF GF ¨ Û ¸ Û 42

R Recipes marked can be frozen for up to 3 months (unless otherwise stated); always wrap appropriately. Defrost and heat thoroughly before eating. Never a rrefreeze food that has already been frozen, including raw and cooked ingredients ÛÛè ¨ Û Á ã Û¨  ÔÉè»ã ÷ »» ÔÉè»ã ÷ Û¨Éè» Éɸ ã¨É É裨»÷ èÂã«» jjuices run clear. For tips on protecting yourself and your family when preparing rraw meat and poultry, check out the Food Safety page at tesco. com/realfood. Á ã  ۨ ¢ »ô ÷Û ¨ ¸ «Â£ « ÂãÛ ãÉ ÂÛè Recipes marked R use no animal products, including tthey’re veggie-friendly). Recipes marked use no milk-containing ingredients. Á ã Û¨ ££Û  « ÷ Y «Ô Û Á ¸ use no gluten-containing ingredients. If you have an allergy Recipes marked R please always check ingredients carefully. If you are allergic to nuts, always check p iingredients are nut-free. Cost per serve is an estimate calculated by adding up tthe cost of the ingredients and dividing by the number of servings. Information is correct at the time of going to press. For information on reference intakes, visit c rrealfood.tesco.com/curatedlist/what-is-healthy.html. Our recipes should be ã Â Û Ô ã É¢ ó « Â »  « ã  ¨ »ã¨÷ »«¢ Ûã÷» »» Âèã «ã«É » «Ô Û «Û ¨ ¸ ÷ Öè »« Âèã «ã«É«Ûã t ««Â¢É Á ã«É «ÛÔ» ÷ É Éè rregret that we are unable to respond to individual nutritional queries.

9

INBOX

JOIN THE

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

conversation

You’ve been making…

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

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

Star letter S SAVOURY AND SWEET SA

eing We love se at go a ve you ha Share s! e ip c re our sing u s ic p your gazine a m o sc te #

I grow rosemary in my garden and only knew to add it to savoury recipes, o mainly lamb and potato. What a m rrevelation to see your recipe for Rosemary shortbreads with lemon R iicing (In Season, March). Not only can I now make more use of my rosemary plant, but the family also has a new p favourite biscuit.

Paula Halliday, Preston

BEST FOOT OT FORWARD FORW WARD Loved your article All you need is a pair of trainers (March). I’ve run on and off for years but it was only when I joined a group that I found the confidence to enter a marathon. Their support has made such a difference to my running – I always look forward to our weekly ‘run for coffee’!

Caroline Green, Ipswich

NEVER TOO OLD My wife is a very good cook, so I never learned the art (except to cook chips), but having picked up your March magazine I decided to try my hand at the Ultimate cheese & onion pie – and was delighted at the result. I now fancy trying something else: lighter toad-in-the-hole. Surely I’m not too old to learn at 82? »« Y « ó« Á «»

GETTING CRAFTY I was looking through your March issue and saw the Back to nature crafts. I recently found out that I’m going to be an aunty, so I’m always on the lookout for special ideas. The cherry blossoms will be perfect to use in some newborn photos, and the bunting lovely ¢É ¨ Ûã « 㨠÷ V»èÛ /  «ÂóÉ»ó Á÷ ¢ Á«»÷ «Â the crafting – and prevent half-term boredom! It will be so nice to do something personal to mark this very special event.

Sam Cahill, via email 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 31 May 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 31 May 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

Thai-style Thai i styyle coconutcoconut crusted cod #tescomagazine @zoewbear

Busy Bu usy Sunday! Can’t w wait ait to try this spiced babka with a cup of É ô¨«» ô ã ¨«Â£ «ã ÛÂÉô @sogerman

Lighter Li ighter toad-i toad-in-the-hole in-the-hole #healthyeating #yorkshirepudding @imjustme_hannah

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

*

RYE GOODNESS IN EVERY BITE

DISCOVER EASY RECIPES: *Ryvita Crunchy Rye Breads are high in rye fibre (>6g/100g).

Rye fibre contributes to normal bowel function when consumed as part of a balanced diet and healthy lifestyle.

www.ryvita.co.uk/recipes

MAY HARVEST

IN SEASON

Celebrate colour, freshness and flavour with May ingredients Spring onions Less bitter than other alliums, spring onions have a fresh, peppery flavour and add a punch to all kinds of dishes.

Don’t discard the green tops: they have a milder taste than the white bulb.

For spring onion bhajis, gently fry sliced spring onion with garlic, then mix ô«ã¨ Éè £ ÉèÂ É «  èÁ«Â and lemon juice. Add water to make a thick batter, then bake tablespoons of the mix until crisp and golden.

S P RI N G O N I O N S A L A D W I T H S A L M O N & RI C E Serves 4 Takes 45 mins Cost per serve £2.42

• •

£ ÛÔ «Â£ É«ÉÂÛ ã «ÁÁ   »÷ Û¨ » £ã¨ô ÷Û ã ÛÔ è Û »ã ÛÉ÷ Û è ã ÛÔ Û Û Á É«» ãÛÔ » ¨É ÷ ã ÛÔ « ó«Â £ É ô¨«ã ô«Â ó«Â £ ãÛÔ èÛ¨ ¨«»»« Û 200g basmati rice ó £ ã » É«» ¢É £ ۫£ ö £ Ô ¸Û É » ÛÛ Û »ÁÉ »» ãÛ ¨ »ó » £ã¨ô ÷Û 1 tbsp sesame seeds, toasted For the marinade ã ÛÔ è Û »ã ÛÉ÷ Û è ãÛÔ ô¨«ã ô«Â ó«Â £ ãÛÔ Û Û Á É«» ãÛÔ » ¨É ÷ £ »« »Éó èÛ¨

1 Combine the marinade ingredients in » £ Éô» ã¨ Û »ÁÉ »» ãÛ Â set aside to marinate for at least 30 mins in the fridge. Put a few ice è Û «Â Éô»  »» ô«ã¨ É» ô ã Add the shredded spring onions and set aside for 30 mins.

2 Meanwhile, whisk the soy, sesame oil, honey, rice vinegar and chillies together in a bowl. Set aside.

3 Around 15 mins before you serve, cook the rice to pack instructions.

4 Preheat the grill to high. Transfer the Û »ÁÉ »» ãÛ ãÉ »«£¨ã»÷ £ Û ¸«Â£ tray, discarding the excess marinade, then grill for 4 mins, turn and grill for another 2-4 mins until cooked though.

5 &»è èÔ ã¨ « ô«ã¨ ¢É ¸ «ó« between 4 plates and top each with 2 salmon halves. Drain the spring onions and shake to remove excess water. Add to the dressing bowl with the sesame seeds and toss to coat. Spoon the spring onions onto each plate and drizzle with the dressing to serve.

Each serving contains Energy

2233kJ 531kcal 27%

Fat

Saturates

23g 3g 32% 16%

Sugars

Salt

4g 4%

1.1g 19%

of the reference intake. See page 8.

Carbohydrate 46g Protein 38g Fibre 1g

COOK’S TIP Save money by cutting a 500g boneless half salmon side into 8 rather than çöªÁ¢ ºº âÚ

For more delicious spring onion recipes, visit tesco.com/realfood

13

COOK’S TIP Make use of regular storecupboard ingredients and swap the polenta for an �õâÖ Ű â�ÚÓ ċÈçÖƱ

Aubergines Categorised as a fruit, aubergines are in the nightshade family, with tomatoes.

Aubergines are very absorbent, so be sparing with oil when cooking.

Modern varieties are less bitter so no longer require salting before use.

Try tossing aubergine cubes with thyme and roasting until crisp. Toss with lentils, red onion, rocket and mint.

• • •

B A K E D AU B E RG I N E C H I P S WITH HONEY & THYME Serves 4 Takes 30 mins Cost per serve 60p £ Ô» «Â Éè 25g polenta 2 aubergines, sliced into chips olive oil, for greasing 3 tbsp clear honey, plus extra to serve (optional) 6 thyme sprigs, leaves picked 15g fresh mint

100g 0% fat Greek-style yogurt Ω garlic clove, crushed cayenne pepper, to serve

1 Preheat the oven to gas 6, 200°C, ¢  Ÿ ÉÁ «Â 㨠Éè ÔÉ» Âã and some seasoning in a large bowl.

Toss the aubergine through the mix until evenly coated.

2 Line 2 baking trays with nonstick baking paper and lightly brush or spray with olive oil (2-3 sprays on each tray), then put the aubergine on the trays.

3 Lightly brush or spray the aubergine with oil, then drizzle with the honey and scatter over the thyme. Toss to É ã 㨠 ¸ ¢É Á«ÂÛ «Ôԫ£ the aubergine every 5 mins.

4 Finely chop half the mint leaves and combine in a bowl with the yogurt and garlic. Transfer the aubergine to a plate and sprinkle with cayenne pepper, the remaining mint and a drizzle of honey, if you like. Serve with the yogurt dip.

Each serving contains Energy

Fat

537kJ 126kcal 6%

2g 3%

Saturates

Sugars

Salt

<1g 13g 0.3g 2% 14% 5%

of the reference intake. See page 8.

Carbohydrate 24g Protein 5g Fibre 1g 1 of your 5-a-day; low in fat; low in saturates; source of protein

14 For more delicious aubergine recipes, visit tesco.com/realfood

MAY HARVEST

Radishes Their crisp texture, vibrant colour and peppery flavour makes radishes a popular addition to salads.

Choose radishes that feel firm and smooth. Once opened, store wrapped in kitchen paper in the fridge.

To refresh radishes that have become soft, soak in a bowl of cold water for a couple of hours.

For a fresh summer dip, mix natural yogurt with finely chopped fresh coriander, mint and red onion. Add grated radishes and lime juice; season.

Drizzle with olive oil to serve.

• • •

ROA S T E D R A D I S H , O R A N G E & WHITE BEAN SALAD Serves Takes 40 mins Cost per serve £1.56 2 yellow peppers, thinly sliced 1 large onion, sliced into thin wedges 2 x 240g packs radishes, halved 2 tsp olive oil 4 rosemary sprigs, leaves picked 2 tbsp extra-virgin olive oil 1 tsp white wine vinegar 2 large oranges, Ω juiced, 1Ω peeled and thinly sliced into rounds 85g pack watercress 150g pack mangetout, halved lengthways 400g tin cannellini beans, drained and rinsed

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the peppers, onion and radishes on a baking tray and drizzle with the olive oil. Season and toss to coat. Bake for 25-30 mins until lightly charred and soft, adding the rosemary ¢É 㨠 » Á«ÂÛ 2 Mix the extra-virgin olive oil, vinegar and orange juice with some seasoning.

Divide the watercress, mangetout, cannellini beans and orange slices between 4 plates. Top with the roasted veg and drizzle with the orange dressing to serve.

Each serving contains Energy

Fat

Saturates

893kJ 213kcal 11%

8g 12%

1g 7%

Sugars

Salt

17g 0.6g 19% 10%

of the reference intake. See page 8.

Carbohydrate 26g Protein 9g Fibre 9g 2 of your 5-a-day; rich in vitamin C; low in fat; low in saturates; source of protein

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

15

This bitter green leaf is a source of iron and vitamin A. Baby spinach has a milder flavour than larger leaves.

Look for bright green leaves and crisp stems. Spinach cooks quickly and shrinks dramatically, so you often need more than you might think.

For homemade gnocchi, stir blitzed spinach into mashed potato with enough flour to form a dough. Shape into small balls, then boil in batches until they rise to the top.

• •

COOK’S TIP The soup will keep for up to three days in the fridge but you might need to top up the stock as the spaghetti and veg will soak it up.

G RE E N M I N E S T RO N E W I T H S P I N AC H S AU C E Serves 4 Takes 40 mins Cost per serve £1.44 2 tsp olive oil 2 garlic cloves, sliced 50g spring onions, trimmed, halved and sliced ÉãÛ Ô »   »÷ « » ÷ Ûã« ¸Û  »÷ « 2 vegetable stock cubes, made up to 1.5ltr 100g spaghetti, snapped into short lengths 250g asparagus, trimmed 100g frozen peas £ ÷ ÛÔ«Â ¨ 400g tin butter beans, drained and rinsed 1 lemon, juiced £ ¢ Û¨ ã » ¢ Ô Û» ÷ É裨»÷ chopped ó £ ã « ¨ ¨ Û É ' è÷ grated, to serve (optional) For the spinach sauce £ »« »Éó  »÷ ¨ÉÔÔ £ ÷ ÛÔ«Â ¨ 30g vegetarian hard cheese or ' è÷ £ ã 50ml olive oil

1 Put the spinach sauce ingredients in a food processor. Season with pepper, then blitz to a rough paste. Set aside.

2 Heat the oil in a large saucepan over a medium heat and fry the garlic and spring onions for 2 mins. Stir in the carrots and celery and cook for a further 5 mins, stirring regularly. Pour in the vegetable stock, increase the heat and bring to a simmer. Add the spaghetti and cook for 10 mins.

3 Meanwhile, slice the asparagus stems into 1cm rounds, leaving the tips whole. Add the asparagus and the peas to the pan and cook for 3 mins until just cooked through.

4 Stir through the spinach, butter beans, lemon juice and parsley. Season with black pepper and cook for 2 mins.

Divide between 4 bowls and serve with a heaped tbsp spinach sauce, and a sprinkling of cheese, if you like.

Each serving contains Energy

1541kJ 368kcal 18%

Fat

Saturates

Sugars

Salt

19g 4g 10g 2.4g 27% 22% 11% 39%

of the reference intake. See page 8.

Carbohydrate 37g Protein 14g Fibre 8g

16 For more delicious spinach recipes, visit tesco.com/realfood

WORDS BRYONY BOWIE RECIPES MIMA SINCLAIR PHOTOGRAPHY TOM REGESTER FOOD STYLING BIANCA NICE PROP STYLING MORAG FARQUHAR

Spinach

MAY HARVEST

Bell peppers Bright, tangy and versatile, bell peppers are a firm favourite in lots of Mediterranean dishes.

Yellow and orange peppers are generally the sweetest, while green ones have a more bitter flavour.

Just one pepper typically contains all the vitamin C you need in a day.

For speedy summer comfort food, toss strips of charred pepper with softened red onion, cooked tagliatelle, sliced chilli and a drizzle of olive oil.

Dot with ricotta and scatter with basil.

• • •

C H A RG RI L L E D C H I C K E N & PEPPER SANDWICH Makes 4 DF freeze pepper sauce only Takes 35 mins Cost per serve £1.63

2 chicken breasts (about 300g) 70g artichoke antipasti from a 285g jar, drained and sliced 70g pack rocket

1 Preheat the grill to high. Put the pepper and tomato skin-side up on a baking tray. Add the garlic and grill for 5 mins or until the skins are blackened and blistered. Remove and leave to ÉÉ» ¢É ¢ ô Á«ÂÛ ã¨ Â Ô » É Â discard the skins.

2 Preheat the oven to gas 4, 180°C, fan 160°C. Roughly chop the grilled veg and toasted bread, then put in a food processor with the vinegar, paprika and 1 tbsp olive oil; pulse to a rough paste. Heat the ciabatta in the oven for 5-10 mins until warmed through and crisp on the outside.

3 Meanwhile, put the chicken between Û¨ ãÛ É¢ »«Â£ »Á  èÛ É»»«Â£ pin to bash to a thickness of roughly

1cm. Place a griddle pan over a medium-high heat and brush with Ω tbsp oil. Dust the chicken with the paprika and a little seasoning, then griddle for 4 mins each side until lightly charred and cooked through. Set aside to rest for 3 mins, then slice each breast into 4 pieces.

4 Cut the ciabatta in half and spread the pepper sauce over the base. Top with the chicken, artichoke, rocket and ciabatta lid. Cut into 4 to serve.

Each sandwich contains Energy

Fat

Saturates

Sugars

Salt

1460kJ 347kcal 17%

11g 15%

2g 9%

5g 6%

1.3g 22%

of the reference intake. See page 8.

Carbohydrate 36g Protein 26g Fibre 4g High in protein; low in saturates; rich in vitamin C; source of vitamin B3; source of vitamin B6

1 red pepper, halved 1 large tomato, halved 1 large garlic clove, skin on 10g bread, toasted Ω tbsp white wine vinegar º tsp paprika, plus extra for dusting 1Ω tbsp olive oil stonebaked ciabatta loaf (about 260g)

For more delicious bell pepper recipes, visit tesco.com/realfood 17

FOOD LOVE STORIES

A N DY ’S ‘ RE D - H A N D E D’ B R E A K FA S T F L AT B R E A D S G etting c aught re d-hande d doing something you shouldn’t isn’t goo d, but saying sorr y with a sp e cial bite to eat can make things b etter  ÷ èÛã» èÔ ã¨ Û ã Ûã÷ ¸¢ Ûã ã Û Û ô ÷ É¢ Ôɻɣ«Û«Â£ ãÉ ¨«Û Ô ÂãÛ ¢É 㨠Éô«Â£ Ô ã÷ ã 㨠« ¨ÉèÛ ô¨«» 㨠÷ ô ô ÷ ÉÁ«Â£ ¨ÉÁ »÷ ¢ ÉÁ 㨠« ¨É»Û 㨠÷ 裨ã  ÷ ¨  èã ¨ ¨ÉÔ Éɸ«Â£ 㨠Á ¨ ã÷ ¸¢ Û㠫 㨠ÁÉ Â«Â£ Á«£¨ã £É ÛÉÁ ô ÷ ãÉ Á ¸«Â£ èÔ ¢É «ã t«ã¨ ÷ Á Â Â Û ¢É ã¨ Û Â Â Û÷ É  ££ ãÉÔԫ£ ã¨«Û «Ô ô Û ¨«Û ã Ûã÷ ô ÷ É¢ Û ÷«Â£ ÛÉ ÷

A 18

TABLE TALK

Time for brunch Tr y the se d e licious twis ts fo r a late b re a k fas t

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COOK’S TIP Make sure you arrange the tomatoes and bacon in a circle, as it stops ⧠¢¢ ÖçÁÁªÁ¢ È the naan.

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ANDY’S ‘RED -HANDED’ B RE AKFAS T F L AT BRE AD S Makes 4 Takes Á«ÂÛ 300g pack smoked thick-cut back bacon, halved lengthways 4 plain naan breads 250g cherry tomatoes, halved 1 tbsp olive oil 4 eggs 1 avocado, sliced ÛÔ «Â£ É«ÉÂÛ Â »÷ Û»« pinch crushed chillies (optional)

1 Preheat the oven to gas 9, 240°C, fan 220°C. Over a medium-high heat, fry the bacon halves for 3 mins, turning occasionally, until just coloured (you may need to do this in batches).

2 Put the naan breads on a large baking tray and top each one with 3 bacon halves, arranging them to form a ring around the edge of the bread. Toss the tomatoes with half the olive oil, season and scatter over the bacon.

3 Crack an egg into the middle of each naan, keeping inside the bacon ring.

Cook on the top shelf of the oven for 8-10 mins or until the eggs are cooked to your liking.

4 Remove from the oven and transfer the naans to plates. Top with the avocado and spring onions and a pinch of crushed chillies, if using. Drizzle over the remaining olive oil to serve.

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Each serving contains Energy

2765kJ 660kcal 33%

Fat

Saturates

31g 7g 44% 37%

Sugars

Salt

8g 8%

3.5g 58%

of the reference intake. See page 8 Carbohydrate 65g Protein 30g Fibre 5g

Save on your shopping >Éɸ Éèã «Â ÛãÉ ¢É £ ã É¢¢ Û É ¢ Û¨ ¢ è«ã ó £ ã » Û Â ¢«Û¨ 19

CHEF AT WORK

LIVING ON THE VEG Per fect for sharing, this taco recipe has been created exclusively for Tesco magazine by chef Derek Sarno

‘

Portobello mushrooms are the perfect choice when it comes to packing out these wicked tacos

DF Serves 4 Takes 20 mins plus marinating Cost per serve £1.72

250ml bottle Texas BBQ sauce 150ml vegan IPA Ω red onion, thinly sliced 1 tbsp vegetable oil, plus extra for greasing 2 x 150g packs Portobello mushrooms, stalks removed 1 tsp smoked paprika 1 tsp ground cumin 8 crunchy taco shells 4 iceberg lettuce leaves, shredded handful sliced jalapeños in brine handful roughly chopped fresh coriander For the smashed avocado 1 avocado, stoned and peeled 1 lime, juiced ¨«»»« Û Â Â »÷ «

1 Light the barbecue and preheat the oven to gas 4, 180°C, fan 160°C. In a shallow dish, whisk together the BBQ sauce and beer. Set aside. Put the onion in a bowl of cold water; leave to soak.

2 Heat the oil in a heavy-based frying pan over a medium-high heat. Add the mushrooms, stalk-side down, and put a second, smaller heavy-based pan É ãÉÔ Á ¸ Ûè «ã Û »  ãÉ ãã  㨠Á & ÷ ¢É Á«ÂÛ ã¨ Â «Ô 㨠ÁèÛ¨ ÉÉÁÛ Ô ÛÛ Éô £ «Â with the smaller pan and fry for 2 mins more.

Season, sprinkle the spices over both sides of the mushrooms and fry for 2 mins each side with the smaller pan pushed down on top.

3 Add the mushrooms to the BBQ beer mix, turning to coat; leave to marinate for 15-20 mins until cool.

Brush the barbecue with a little oil and grill the mushrooms for 2 mins each side until lightly charred.

Alternatively, fry in a hot griddle pan brushed with oil.

4 Meanwhile, warm the taco shells in the oven for 2 mins. Mash the avocado with the lime juice, chilli and a pinch of salt.

5 Drain the onions. Slice the mushrooms into strips and divide between the tacos. Top with onions, lettuce, jalapeños and coriander. Serve with the avocado and a drizzle of BBQ marinade.

Each serving contains Energy

1195kJ 286kcal 14%

Fat

Saturates

19g 5g 28% 27%

COOK’S TIP

Sugars

Salt

6g 7%

1.3g 22%

of the reference intake. See page 8.

Carbohydrate 24g Protein 4g Fibre 3g 1 of your 5-a-day; source of vitamin B5

20

Strain leftover marinade, then bottle and chill for up to two weeks.

’ RECIPE DEREK SARNO PHOTOGRAPHY STUART OVENDEN &KK ]cw>/E' BIANCA NICE VYKV ]cw>/E' JENNY IGGLEDEN

S M O K Y M U S H RO O M TAC O S

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*FORMULA 1 2018 ROLEX BRITISH GRAND PRIX

Closes 11:59pm 28.05.18. Daily opening time is 00:00, daily closing time 23:59. GB 18+ only. Normal exclusions apply. 11 daily winners of a pair of Grandstand tickets for 2 adults to the 2018 Formula 1 Rolex British Grand Prix on 8th July 2018. 238 daily runners-up of a year subscription to the F1 app. 5 grand prizes drawn from all entries received during the promotional period of a pair of VIP tickets for 2 adults to the 2018 Formula 1 Rolex British Grand Prix on 8th July 2018. 1 entry per person per day. Max 1 Grandstand ticket prize, 1 app prize and 1 VIP prize per person. 1 entry per person to be included in the grand prize draw. Text charged at standard rate. Terms and conditions at https://secure.tesco.com/clubcard/terms. Promoter: Tesco Stores Ltd. Subject to availability

The F1 FORMULA 1 logo, F1, FORMULA 1, FIA FORMULA ONE WORLD CHAMPIONSHIP, GRAND PRIX and related marks are trade marks of Formula One Licensing B.V., a Formula 1 company. Allll rights i h reserved.

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THIS MONTH

Bring on May Discover the b est of the new arrivals in store to help you celebrate all those mini moments this month

IF YOU TRY ONE THING… …make it the Tesco ĈÁ�ÚâƧ Korean-style Pork Belly Bao Buns 630g, £6 (95p/100g). Inspired by Korean street food, the pack includes soft Ûã��Á�� ��É �èÂÛ ãÉ Ûãèā with succulent marinated pork belly in a sweet, sticky soy glaze, and crunchy shredded spring onion and ginger.

23

TASTE FILES BBQ SAUCE Make your burger something to shout about with these new twists on classic barbecue sauce

BUTTER UP

SWEET

; ÁÚ Ú W \ ç Àº Ÿ Ó (38p/100ml), is sweet and smoky. Try it with pulled pork or Mediterranean vegetable skewers.

DID YOU KNOW…

Easy escapes

…you can add ro rosemary ry or other woody dy herb herbs to your barbecue coa coals als to £«ó öã óÉè ãÉ ÷Éè food? Soak bunches ch of herbs in water, then e add to ã¨ É »Û É 㨠Á Û have died dow down. wn

Whether you’re Ô» «£ ¨ »¢ ã Á getaway or a big summer holiday, make your money go ffurther with Clubcard p points – £5 worth will get you £15 to spend a at Hotels.com, which É Û Ô» Û ãÉ Ûã ÷ in the UK and all over the world, from budget to luxury.

Click, save, go!

TANGY

b ÁÁ ÚÚ W \ ç Àº Ÿ Ó (38p/100ml), is rich and tangy. Try it with beef brisket or on a cheeseburger.

National BBQ Week is 28 May to 3 June, so – weather permitting – it’s a perfect excuse to light up the coals! The new Sweetcorn Butter Bucket 310g, £2 (65p/100g), contains «ã Û«û Ô« Û É¢ corn on the cob and cheesy garlic butter – perfect for sharing.

INSTANT BARBECUE FIXES Raining outside? No problem – you can still get that summery barbecue óÉè «ÂãÉ ÷Éè «Û¨ Û ô«ã¨ ã¨ Û ÷ ãÉ ã «Â£ « ÂãÛ

SPICY

b õ Ú W \ ç Àº Ÿ Ó (38p/100ml), has a spicy kick.

Try it with chicken wings or crispy potato wedges.

24

\ÀÈ·ö W §ª · Á Ö Úâ §çÁ·Ú ¢ £3 (£1.67/100g)

XÈ Úâ U ÓÓ ÖÚ ÁâªÓ Ú⪠¢ (61p/100g)

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(£2.33/100g)

THIS MONTH

True blue Create your own Greek taverna on your patio with this bright and breezy melamine serveware – perfect for lazy lunches and lightweight for picnics. Blue serving bowl, £8; blue plate, £3; diamond mixer glasses, £3 each; dispenser, £10.

All in store only.

TAKE A DIP… …and head outside with it – new Tesco ĈÁ�ÚâƧ dips are perfect for picnics. Try Tesco Á Úâ Extra-Virgin Olive Oil Houmous 170g, £2 (£1.18/100g), topped with chickpeas, Tesco Á Úâ Avocado Crush 170g, £2 (£1.18/100g), topped with chunks of avocado and tomato, and Tesco Á Úâ Baba Ganoush 170g, £2 (£1.18/100g), topped with smoky roasted aubergine. Dig in!

SUPER SKEWERS

MONTH OF SUNDAES

Specially cured silverside ¢ «Û ¨  ɻ» «Â cracked black pepper, then Û»Éô Éɸ ¢É ã  Ûè è» Âã «ۨ «Â Tarbert Scotch Finely Sliced Black Pepper Pastrami 110g, £2.80 (£2.55/100g). For a moreish alfresco snack, try threading pieces onto skewers with mini cornichons and chunks of Cheddar. Available in Scottish stores.

Dish up velvety Blackcurrant Sundae Tarts 4 pack, £1 (25p each), for a summery afternoon tea. Filled with a tangy blackcurrant compote and topped with a swirl of vanilla frosting, they’re sure to please.

=Jr LOCAL

Picnic perfect If you’re looking for a refreshing tipple for a sunny day, try a bottle of Fruit Twist Sparkling Strawberry, S » Éô Û«» 75cl, £3.75. This English sparkling wine E is bursting with  ãè » óÉè Û great for celebrating the start of summer.

25

FREEZER PLEASERS &«»» ô«ã¨ ÛÔ : Á É裨ÂèãÛ ¨ ó Ûã Û¨ «Â ÷Éè ã ÉÉÁ ã ÁÔ

E ã«É » &«Û¨ ¨«Ô ÷ «Û :èÂ Â ã¨«Û ÷ ó £ ÂÛ É 㠨 ó ãÉ Á«ÛÛ Éèã «Û¨ èÔ Â ô &«Û¨» ÛÛ &«Û¨ ¸ Û 360g, £1.75 Ô £ , and «ÛÔ÷ ]ô ã VÉã ãÉ & « Û 300g, £2.50 Ÿ Ô £ ô«ã¨ Ô Û Â & & ÉÁ D ÷É «Û Á» Ô Á»

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A night in the museum c¨ Û É 㨫£ ÁÉ Á £« » 㨠 ó«Û«ã«Â£ £ ã ÁèÛ èÁ  㨠ã Û ó«Û«ã«Â£ «ã ã «£¨ã DèÛ èÁÛ ã «£¨ã ÁèÛ èÁÛ ã«£¨ã É £ èÂÛ ¢ ÉÁ D ÷ ô¨  ó Âè Û ÉèÂã ÷ô« ¸ Ô ã¨ « ÉÉ Û ÉÔ Â ãÉ ÂÉ ãè  » ó«Û«ãÉ Û £ Éô èÔÛ Â ¸« Û ô«ã¨ è»ãè » ó ÂãÛ É ¸ã «»Û  ¢ ô Ûè Ô «Û Û »É£ 㨠ô ÷

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THE NEW VEGGIE

How can I make my work lunches more interesting?

Get into the habit of preparing lunches ahead and you’ll save on cash and calories. I get bored if I have the same lunch every day, so I mix it up by making hearty salads that follow the same formula but use a mix of «Â£ « ÂãÛ Ûã ã ô«ã¨ »»«Â£ base (think pasta, couscous or potatoes) then add veg, protein, » ó Û Û۫£  «ۨ ô«ã¨ something crunchy to add texture. Follow our guide on p55 to make your own spring salad.

Celebrate National Vegetarian Week, 14-20 May, with these fab new óÉè Û c ÷ «ÛÔ÷ Aubergine Croquettes with Chill Dip 215g, £1.50 Ô £ , è »É è»« Éô Bites 230g, £1.50 Ô £ , and Éè £ ãã« Â Sweetcorn Fritters 280g, £1.50 Ô £

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FISH & CHIPS FOR ALL

÷ ¶ Á  èÛã £ £ ¢ û ¢É ÂÉ ãè ¢É ãôÉ ¨Éè

THIS MONTH

STAR INGREDIENT

LOOK AFTER YOURSELF

SALSA VERDE 180g, £1.50 Ÿ Ô

£

:èÛã Ô Âã É¢ èÛ »«ó«Â£ ô«ã¨ ¨«£¨ » ó »Û É¢ ÔÉÛ«ã«ó Á Âã » ¨ »ã¨ ô¨« ¨ Á ÂÛ «ã Û ã«Á ô »» Ô « »«ãã» ÁÉ ãã Âã«É ãÉ Éè Éó »» ô »» «Â£ D Âã » , »ã¨ ô  ÛÛ t ¸ èÂÛ ¢ ÉÁ D ÷  ÷Éè   ¢ «Â¢É Á ã«É ÛÉè Û Â ó ÂãÛ ã ¸«Â£ Ô»  ÷Éè ã Á Âã »¨ »ã¨ É £ è¸ c ¸ ã¨ Û¨É ã Ûè ó ÷ ãÉ Â Éèã ÷Éè Á Âã » ô »» «Â£ Û É Â ¨ ó ¢ 'ÉÉ D Âã » , »ã¨ Ô ¸ £ Á «» ãÉ ÷Éè ô«ã¨ ãÉÔ ã«ÔÛ Â « Û ãÉ »Éɸ ¢ã ÷Éè

t, c /] /c Ôè ¨÷ /ã »«  £ Â Û è Á ô«ã¨ Ô Û» ÷ Û«» Ô Û É»«ó É«»  ô«Â ó«Â £ cYw /c /E MEDITERRANEAN SUMMER SALAD cÉÛÛ èÁ » ¢ ã  ÉèãÉÂÛ ô«ã¨  ô c Û É Á Úâ Baby Chard & V Û¨ÉÉãÛ ]èÁÁ ] » 85g, £1.75 £ 㨠 «ûû» with Û »Û ó ãÉ Û ó

Go with the grain V

HOCK & ROLL

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c ¸ ÷Éè £è» Û Â ô« ¨ ãÉ ã¨ Â öã » ó » «Â ¨ÉÂÉè É¢ «ã«Û¨ ]  ô« ¨ t ¸ D ÷ , »ó èÛã÷ £è ãã  ÛÔ ô«ã¨ «¶É ÁèÛã cÉÔ with Ham Hock 65g, £1.50 (£2.30/100g) É ¸ ã  £ Éè » ¸ Ô ÔÔ Û Â ô« ¨ ãÉ£ 㨠 ¶É÷

Tesco  Ûã Edamame & Miso 纪 Èó Ö ÖçÚ§ 190g, £2.25 (£1.18/100g)

Smoky §ªÓÈ⺠&Ö ªÁ Salad 250g, £1.35 (54p/100g)

Cheers!

Tesco  Ûã bÈ Úâ Couscous & ÖÖ º ¢ % â \ º ¢ £2.25 (£1.25/100g)

t¨ 㨠÷Éè ¸« ¸«Â£ ¸ ¢É 㨠¸ ,É»« ÷ ô ¸  ô ã ¨«Â£ «£ ÛÔÉ ãÛ £ Á É ãÉ Ûã«Â£ 㨠YÉ÷ » ÉèÔ» ¶É÷ «ã ô«ã¨  « É» t »«¸ 㨠» Û ]è»«Û ö Á» ÂÛ , è㫢軻÷ » Â Ô » £É»  » £ ô «Â 㨠t Ûã ÉèÂã ÷ ô¨ÉÛ Â Á «Û «ÂÛÔ« ÷ ]è»«Û D«Â ó 㨠YÉÁ  £É ÛÛ É¢ ã¨

27

MIDWEEK MEAL

THE ULTIMATE CAESAR SALAD Make this lighter take on a classic to share with friends LIGHTER CHICKEN CAESAR Serves 4 Takes 35 mins Cost per serve £1.94

RECIPE EMMA FRANKLIN PHOTOGRAPHY GARETH MORGANS FOOD STYLING MIMA SINCLAIR PROP STYLING TAMZIN FERDINANDO

4 slices smoked pancetta 60g ciabatta, cut into 8 thin slices

2 eggs 300g pack skinless chicken breasts Ω tsp olive oil 1 lemon, zested 3 Sweet Gem lettuces, leaves separated For the dressing 150ml buttermilk 3 tbsp light mayonnaise

45g Parmesan, Ω grated, Ω shaved to serve ãÛÔ Û¨ Û è 1 tbsp lemon juice Ω tsp Worcestershire sauce 1 small garlic clove, crushed

1 Preheat the oven to gas 4, 180°C, fan 160°C. Lay the pancetta on a baking tray, then place another, smaller (clean) tray directly on top to prevent it from curling up. Bake for 10-12 mins until crisp. Transfer the pancetta to a plate, then toss the ciabatta in the juices in the tray. Bake for 8-10 mins until crisp and golden.

2 Boil the eggs for 7 mins in a small pan of boiling water. Drain and transfer to a bowl of cold water to cool. Set aside.

3 Preheat a griddle pan over a medium-high heat. Place the chicken ÛãÛ ãô  ۨ ãÛ É¢ »«Â£ »Á and use a rolling pin to bash lightly until 1cm thick all over. Rub with the oil, lemon zest and some seasoning, then griddle for 10-12 mins, turning once, until cooked through. Transfer to a plate, leave to cool, then thinly slice.

4 Meanwhile, whisk together all the dressing ingredients in a small jug with plenty of freshly ground black pepper.

5 Pile the lettuce leaves onto a serving platter. Peel and slice each egg into 6, then top the lettuce with chicken, eggs and ciabatta. Break the pancetta into shards and add this to the salad along with the Parmesan shavings. «ûû» 㨠Û۫£ Éó  «ۨ with freshly ground black pepper.

Each serving contains Energy

1205kJ 315kcal 16%

Fat

Saturates

16g 5g 23% 26%

Sugars

Salt

4g 4%

1.5g 24%

of the reference intake. See page 8.

Carbohydrate 12g Protein 31g Fibre 1g High in protein; source of vitamin B3; source of vitamin B12

For more tasty ideas for lighter recipes, visit tesco.com/realfood

29

WEEKEND COOKING

Taste of the MEDITERRANEAN

Take these sunshine dishes from your kitchen to your table in 25 minutes, with a make-ahead desser t for your sweet finale

Ro s e m a r y & citrus spritz re c i p e o n p 3 3

Stick y garlic squid re c i p e o n p 3 3 31

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WEEKEND COOKING

S T I C K Y G A RL I C S Q U I D Serves 6 DF Takes 15 mins Cost per serve £2.02 4 tbsp olive oil, plus 2 tsp 60g capers, drained 1 tsp paprika £ »« »Éó Û Â »÷ ¨ÉÔÔ ¨«»»« Û Â ¨ÉÔÔ 750g squid, defrosted if frozen, sliced into 0.5cm rings 2 lemons, 1 juiced, 1 cut into wedges £ ¢ Û¨ ã » ¢ Ô Û» ÷ » ó Û ¨ÉÔÔ

1 Heat the 2 tsp oil in a nonstick frying pan over a medium-high heat and fry the capers for 30 secs until crispy.

Remove with a slotted spoon and transfer to a mixing bowl with Ω tsp paprika. Toss together.

2 Wipe out the pan and heat 2 tbsp oil over a high heat. Add half the garlic and chilli and stir-fry for 10 secs. Add half the squid in an even layer. Cook for 1 min until it starts to turn golden, then stir-fry for 3-4 mins until cooked.

Season with salt, half the lemon juice and half the parsley. Mix and transfer to a warm serving dish. Repeat with the remaining squid. Top with the capers and remaining paprika and parsley.

Serve with lemon wedges.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

735kJ 177kcal 9%

11g 16%

2g 9%

0g 0%

1.5g 25%

of the reference intake. See page 8.

Carbohydrate 2g Protein 17g Fibre 1g High in protein; low in saturates; source of vitamin B6; source of vitamin B12

RO S E M A RY & C I T RU S S P RI T Z DF GF Serves 6 Takes 10 mins plus cooling Cost per serve 50p

45g caster sugar ÉÛ Á ÷ ÛÔ «£Û Ô»èÛ öã ãÉ £ «ۨ 5 lemons, 4 juiced, 1 sliced to serve 2 oranges, juiced 1ltr bottle soda water, to serve ice cubes, to serve

1 Put the sugar in a small pan with 150ml water and 2 rosemary sprigs.

Bring to the boil. Reduce to a simmer and cook for 1-2 mins until the sugar dissolves. Remove from the heat; set aside to cool. Remove the rosemary.

2 In a large jug, mix the lemon and orange juices with the cooled sugar syrup. Divide between 6 tall glasses »» ô«ã¨ « cÉÔ èÔ ô«ã¨ ÛÉ water. Serve with rosemary sprigs and lemon slices.

Each serving contains Energy

Fat

Saturates

184kJ 43kcal 2%

0g 0%

0g 0%

Sugars

Salt

11g 0.1g 12% 2%

of the reference intake. See page 8.

Carbohydrate 11g Protein 0g Fibre 0g

C O U RG E T T E , C O U S C O U S & HALLOUMI SAL AD Serves 6 Takes 20 mins Cost per serve £1.74

Ω lemon, juiced 3 tbsp olive oil 250g pack mozzarella ¨«»»« Û

 㨫»÷ Û»«

1 Put the peaches and tomatoes in a large bowl. Add half the basil, the lemon juice and 2 tbsp olive oil; season and toss together. Transfer to a serving plate.

2 Tear the mozzarella over the salad and scatter over the chilli and remaining basil; season. Drizzle with remaining oil.

Each serving contains

240g couscous ãÛÔ Û » ¨ ÂÉèã Û ÛÉ«£ 3 large courgettes, grated 100g sundried tomatoes, drained and  »÷ ¨ÉÔÔ 85g black pitted olives 1 lemon, zested and juiced 2 tbsp olive oil £ Ô ¸ »«£¨ã ¨ »»ÉèÁ« Û»« «ÂãÉ £ ¢ Û¨ Á«Âã » ó Û 40g pine nuts, toasted ¨«»»«  »÷ ¨ÉÔÔ

1 Put the couscous in a heatproof bowl.

Mix in the ras el hanout and a pinch of salt, then pour over 280ml warm water. Éó ô«ã¨ »«Â£ »Á Â Û ã Û« ¢É Á«ÂÛ &»è 㨠ÉèÛ ÉèÛ with a fork, then add the courgettes, sundried tomatoes, olives and lemon juice.

Mix well. Transfer to a serving bowl.

2 Heat the olive oil in a frying pan over a medium heat. Add the halloumi and fry for 1-2 mins each side until golden.

3 Top the salad with the halloumi, mint, pine nuts, lemon zest and chilli.

Each serving contains Energy

1644kJ 393kcal 20%

Fat

Saturates

20g 6g 29% 30%

Sugars

Salt

5g 5%

1.9g 32%

of the reference intake. See page 8.

Carbohydrate 37g Protein 18g Fibre 4g

M O Z Z A RE L L A , P E AC H & M I X E D T O M AT O S A L A D GF Serves 6 Takes 10 mins Cost per serve £1

«Ô Ô ¨ Û ¨ »ó ÛãÉ  ۻ« 120g pack Tesco ĈÁ�ÚâƧ Ûô ã Á«ö ÷ ãÉÁ ãÉ Û ¨ »ó 2 tomatoes, sliced £ ¢ Û¨ Û«» » ó Û

Energy

734kJ 176kcal 9%

Fat

Saturates

Sugars

Salt

7g 8%

0.4g 6%

13g 6g 18% 30%

of the reference intake. See page 8.

Carbohydrate 7g Protein 8g Fibre 1g A source of protein; source of vitamin C

G RI L L E D L A M B W I T H H O U M O U S & H A RI S S A Serves 6 GF Takes 25 mins Cost per serve £1.88 ãÛÔ Û » ¨ ÂÉèã Û ÛÉ«£ 6 lamb leg steaks 3 tbsp olive oil £ ãè è ¢ ã ¨ÉèÁÉèÛ £ »Éô ¢ ã ' ¸ Ûã÷» ÷É£è ã ã ÛÔ ¨ «ÛÛ Ô Ûã Ω lemon, juiced £ ¢ Û¨ Á«Âã » ó Û É裨»÷ ¨ÉÔÔ £ ¢ Û¨ ã » ¢ Ô Û» ÷ » ó Û ¨ÉÔÔ

1 Preheat the grill to high. Mix the ras el hanout with a pinch of salt and rub over the lamb. Brush with 2 tbsp olive oil and grill for 5 mins each side or until cooked. Transfer to a warm plate, cover with foil and rest for 5 mins.

2 Meanwhile, mix the houmous and yogurt in a bowl and swirl onto a serving platter. Mix the harissa paste with the lemon juice, remaining olive oil and a pinch of salt. Slice the lamb. Stir a little of the harissa oil through the houmous, then top with the lamb.

Drizzle with the remaining harissa oil and top with the herbs.

Each serving contains Energy

1372kJ 330kcal 17%

Fat

Saturates

21g 6g 31% 30%

Sugars

Salt

3g 4%

0.9g 15%

of the reference intake. See page 8.

Carbohydrate 6g Protein 27g Fibre 2g

For more Mediterranean-inspired recipes, visit tesco.com/realfood

33

Grilled lamb with houmous & h a r is s a re c i p e o n p 3 3

Wine match Tesco finest* Rioja Reserva, ÂŁ8.50, has intense flavours of raspberry, oak and spice, which pair perfectly with lamb and beef dishes.

34

v A new way to ser

o eh

u

us o m

WEEKEND COOKING

E S P RE S S O M A R T I N I G R A N I TA Serves 6 freeze granita only Takes 10 mins plus 6-8 hrs freezing Cost per serve 44p Á» Ûã É£ ¨Éã É £ Ûã Ûè£ 70ml vodka Á» ô¨«Ôԫ£ Á

óÉ ¸ 㨠 ã«Ô «ÂãÉ ¢ û Ô ÉÉ¢ container and leave to cool.

2 & û ¢É Ÿ ¨ Û Ûã« «Â£ ô«ã¨ ¢É ¸ ó ÷ ¨ Û ãÉ Û Ô ã 㨠« ÷Ûã »Û until completely set.

3 VÉè 㨠Á «ÂãÉ Á«ö«Â£ Éô»  ô¨«Û¸ ãÉ ÛÉ¢ã Ô ¸Û «ó« ãô  £» ÛÛ Û cÉÔ ¨ ô«ã¨ 㨠granita and serve immediately.

RECIPES JOHN GREGORY-SMITH PHOTOGRAPHY DAN JONES FOOD STYLING BIANCA NICE PROP STYLING TAMZIN FERDINANDO

Each serving contains

1 VÉè 㨠¨Éã É «ÂãÉ Û è Ô Â add the sugar and place over a medium ¨ ã ¢É Á«ÂÛ Ûã« «Â£ É Û«É »»÷ until the sugar dissolves. Stir in the

Energy

1252kJ 301kcal 15%

Fat

Saturates

Sugars

Salt

20g 13g 22g <0.1g 29% 63% 25% 1%

of the reference intake. See page 8.

Carbohydrate 23g Protein 1g Fibre 0g

Easy ma ke

er z e e r -ahead desser t for the f

For more Mediterranean-inspired recipes, visit tesco.com/realfood

35

WINE 1 I f yo u’re a s ti cook r-fr y , tea ing up a A ls a m it Thai ce G with cur r ew u me d Tesc y or r z tr a iumo f in min e dr y, e s t* Alsac r f , u £9. T ll-bo e re g his died ion o hints wh fn o 2 If y f lychees, or theaste ite from th o r r e Tesc u like a c oses and n France of risp, has e x ot ic sp fr u i t f ro m i n e s t* F ices. y wh alan the a i g hin ncie com a, £9 te, give n t fa plex , a go. langh wine su bt Ma de in fr ly co mbin om Cam a grape, peel, p this e a s the nia in ston e fr u flavo it’s t Italy it ur he 3 Pla ideal par and acacia s of orang nnin e tner gaB for s flowers – Plum an ea p for Gellé k Holiday food. £5.6 rt 0. ga com Hungaria Hill Grün thering? ebac n win er Ve k, an ltlin beau d this es are m tif aking er, easy apple ully light a d r w inkin ith d note g elica s, an te cit white is dap eppe r ry fin us and ish.

1 2 3

BOT TLE 4 5 6

BANK

Ta k e le s s a tour o e f th e r e g i r- k n o w n ons w i n o thes e e in f the M ed w trigu i ing bott th 4 E nj o les Bulg y a Frida a ria yn

ig n Me one r l o t , h t p iz z a of with £ 4. 4 world the olde a bo 0. Fr st , ttle o o plum this is fru winemak m what f m ay ing r ity an and be e b g d sm finish lack io n s o c . in 5 Hav The price herr y flavo oth, with r the ipe is rig u r s, i ht to and Tr y T ng your a ligh f ir o. es t has a c o f i ne s s t b a r b e t* A g cue dde d of th l i a ni full-b a ple co, £ e asing odie 9. Oa year ? d s also k age boas southern mokines ing st ts It note s. It’s black fru alian red o this , whic it, pe a ve r and pp ha y h 6 If y rd cheese good matc er and sp ice ou lo h for s. ve C Tesc r ed m ha m o f in e at pa es an It alian t* Franc gne, we think ia co fizz f ripe r ta D ro m you’ll fruit OCG Lo m ,f b ut t b a rd Brut love er y b lavours o y , £1 .

P f rioch a e, it’s citrus an cked wit 5, h dah idea int o l as a f n ap eritif .

36

Prep time

15 minutes

Serves

2

INGREDIENTS

METHOD

Half a tbsp vegetable oil

1. Put the oil and tandoori curry powder into a small basin. Add the chicken pieces and stir until coated. Flash fry the tandoori coated chicken for 3-4 minutes until thoroughly reheated and piping hot.

Half a tbsp tandoori curry powder 100g leftover cooked chicken, torn into pieces 2 mini naan breads, Plain or Garlic and Coriander 120g Philadelphia Light 2 tbsp mango chutney Fresh coriander (optional) NUTRITIONAL INFORMATION (198g per serving) Energy 448 Kcal, Fat 18g, Saturates 6.7g, Sugar 13g, Salt 1.9g, Typical values per 100g: 947kJ/226kcal.

2. Meanwhile warm the naans as directed on the packet. Spread the naans generously with creamy Philadelphia and then scatter over the chicken pieces and add the mango chutney.

3. Serve immediately, sprinkled, if liked with some chopped fresh coriander. Leftover meat should never be reheated more than once.

SAVOUR THE MOMENT For more recipe ideas visit www.philadelphia.co.uk

XXXXXXXXXXXXXXX EASY MOCKTAILS

SUMMER RECIPES EMMA FRANKLIN PHOTOGRAPHY TOM REGESTER *To sterilise glass bottles, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, RECIPES XXXXXXXXXX PHOTOGRAPHY XXXXXXXXX FOODBIANCA STYLINGNICE XXXXXXXXXXXX PROP FOOD STYLING PROP STYLING LUISSTYLING PERAL XXXXXXXXXXXXXX fan 120°C, until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry

With alcohol-fre e co ck tails this goo d, you don’t ne e d an excuse to hea d outside for a drink in the sun S P I C E D S A N G RI TA

P E AC H , M I N T & VA N I L L A CHAI ICED TEA

RHUB ARB & S TAR ANISE C ORDI AL

Makes 1.1ltr (6 servings) Takes 10 mins plus chilling Cost per serve 43p

DF GF

In a large jug, mix 700ml tomato juice, 350ml freshly squeezed orange juice (from 4 large oranges), the juice of 2 limes Û Â ó ÷ Â »÷ « green chilli and º tsp celery salt. Chill for at least 1 hr until very cold. To serve, dip the rims of 6 small tumblers in celery salt (optional), then divide the sangrita between them. Garnish each glass with green olives and orange slices, if you like.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

158kJ 37kcal 2%

0g 0%

0g 0%

8g 9%

0.8g 14%

of the reference intake. See page 8.

Carbohydrate 8g Protein 1g Fibre 0g

Makes 500ml (10 servings) Takes 25 mins plus cooling Cost per serve 45p

DF GF

Makes 1.2ltr (4 servings) Takes 10 mins plus cooling Cost per serve 71p

DF GF

Put 400g roughly chopped rhubarb, 275g caster or granulated sugar, Ω vanilla pod and 2 star anise in a pan with 275ml water.

Stir over a low heat until the sugar dissolves, then simmer for 10 mins or until the rhubarb has softened. Set aside to cool ÉÁÔ» ã »÷ ]㠫 㨠É裨  ۫ ó «ÂãÉ a jug, letting it drip slowly (don’t push the fruit through or the cordial will be cloudy).

Pour into a sterilised bottle* and chill for up to 1 month. Serve 1 part cordial to 4 parts soda water over ice with lime slices.

Stone and thinly slice 3 very ripe peaches.

Put two-thirds in a large heatproof jug with 5 vanilla chai teabags and 2 tbsp caster sugar and pour over 750ml boiling water. Stir vigorously to dissolve the sugar and bruise the peaches, then leave to infuse for 4 mins.

Discard the teabags, then set aside to cool completely. Fill 4 tall glasses with ice and fresh mint sprigs. Stir a little lemon juice into the cooled tea. Add a little more sugar or lemon juice to taste. Pour into the glasses and garnish with the remaining peach slices.

Each serving with soda water contains

Each serving contains

Energy

Fat

Saturates

480kJ 112kcal 6%

0g 0%

0g 0%

Sugars

Salt

30g 0.1g 33% 2%

of the reference intake. See page 8.

Carbohydrate 30g Protein <1g Fibre 1g

Energy

Fat

Saturates

230kJ 54kcal 3%

0g 0%

0g 0%

Sugars

Salt

13g 0.0g 15% 0%

of the reference intake. See page 8.

Carbohydrate 13g Protein 1g Fibre 2g

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

39

PUDDINGS You c an enjoy these easy desser ts guilt-fre e – well, almost!

A P RI C O T & O R A N G E B L O S S O M H O N E Y TA R T Serves 6 Takes 35 mins plus cooling Cost per serve 63p 10 small ripe apricots, halved and stoned 1 orange, juiced and zested 3 tbsp orange blossom honey, plus extra for drizzling Û¨ ãÛ »É Ô Ûã ÷ ¨ »ó ô« ã¨ô ÷Û ÛÔ ÷Û É¢ Ûè Éô É«» 1 tbsp apricot jam, warmed 500g Greek-style yogurt, any liquid drained from the top £ ¸ »ÁÉÂ Û ãÉ Ûã

1 Preheat the oven to gas 4, 180°C, fan 160°C. Put the apricot halves, cut-side up, in an ovenproof dish.

Drizzle with the orange juice and 1 tbsp of the honey. Roast for 30 mins, basting halfway through, until the apricots are soft but still hold their shape.

2 Meanwhile, spray each sheet of »É ô«ã¨ É«» > ÷ «ÂãÉ Û¨ »»Éô 20cm round cake tin, overlapping, to cover the base and sides.

Brush with the warmed apricot jam and bake for 20-25 mins until crisp and golden. Remove and leave to cool completely.

3 Mix the yogurt with the remaining honey and half the orange zest.

Spoon into the tart case, then pile the baked apricots on top with any juices. Top with the toasted almonds, remaining orange zest and a drizzle more honey. Serve immediately.

Each serving contains Energy

931kJ 221kcal 11%

Fat

Saturates

Sugars

Salt

10g 5g 18g 0.2g 14% 27% 19% 4%

of the reference intake. See page 8.

Carbohydrate 28g Protein 6g Fibre 3g

40

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

SWEET TREATS

N E A P O L I TA N F RO Z E N YO G U R T GF Serves 6 Takes 20 mins plus freezing Cost per serve 29p

480g pack frozen pitted dark sweet cherries 85g icing sugar 1 lemon, juiced 200g 0% fat Greek-style yogurt 500g pack frozen mango chunks 2 tbsp honey 400g pack frozen blueberries mint leaves, to serve

1 Whizz 400g cherries (reserve the rest) in a food processor with 2Ω tbsp icing sugar, 1 tbsp lemon juice, 4 tbsp yogurt and 4 tbsp water until smooth.

Spoon into one end of a 2ltr freezerÔ ÉÉ¢ ÉÂã «Â ãÉ »» É 㨫 É¢ «ã Level the top and sides, then freeze.

2 Wipe out the food processor bowl.

Blitz the mango with the honey, 1 tbsp lemon juice, 3 tbsp yogurt and 4-5 tbsp water until smooth. Taste and add a bit more lemon or sugar if needed. Spoon into the container next to the cherry frozen yogurt and return to the freezer.

3 Wipe out the bowl again and blitz the blueberries with the remaining icing

sugar, lemon juice, yogurt and 3 tbsp water until smooth. Spoon into the  » 㨫 É¢ 㨠ÉÂã «Â Â » ó » the top. Serve immediately or, for a better scoop, freeze for 1 hr. Drag an ice cream scoop along all 3 frozen yogurts and drop into small sundae glasses. Top with mint leaves and the reserved defrosted cherries.

Each serving contains Energy

Fat

234kJ 55kcal 3%

0g 0%

Saturates

Sugars

Salt

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

of the reference intake. See page 8.

Carbohydrate 13g Protein 1g Fibre 1g

Wine match With flavours of ripe pear and white peach, and a zesty finish, Tesco finest* Valdobbiadene Prosecco Superiore, £10, is delicious with light desserts.

41

SWEET TREATS

V E G A N N O - B A K E C H O C O L AT E & COCONUT ‘CHEESECAKES’ DF GF Makes 6 Takes 15 mins plus chilling Cost per serve 82p

120g soft pitted dates 25g gluten-free rolled oats º tsp ground cinnamon 20g desiccated coconut, plus extra for sprinkling 3 tbsp maple syrup 349g pack silken tofu (such as Yutaka), drained 35g free-from chocolate, melted 2 tbsp dairy-free coconut yogurt 2 tbsp cocoa powder

Each serving contains Energy

836kJ 199kcal 10%

Fat

Saturates

Sugars

Salt

8g 4g 20g 0.1g 11% 22% 23% 1%

of the reference intake. See page 8.

Carbohydrate 25g Protein 7g Fibre 2g

42

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

RECIPES AND FOOD STYLING LUCY O’REILLY PHOTOGRAPHY TOBY SCOTT PROP STYLING MORAG FARQUHAR

1 Blitz the dates, oats, cinnamon, coconut and 1 tbsp maple syrup in a food processor until it forms a sticky paste. Divide the mixture between 6 small glasses and press into the base.

2 Clean the food processor bowl, then blitz the tofu with the melted chocolate, coconut yogurt, remaining maple syrup and cocoa powder until smooth. Spoon into the glasses, sprinkle with a little desiccated coconut and chill in the fridge for 1 hr, or overnight if you like.

The secret ingredient since 1920

Better baking for generations Visit bakewithstork.com for inspiration and expert advice

Subject to availability in selected stores only

PARTY CAKE

celebration Make this showstopping Negroni cake – inspire d by one of Meghan Markle’s favourite co ck tails – and let the celebrations b egin!

COOK THE COVER

45

N EG RO N I S T RI P E C A K E

It might look tricky, but this recipe is simpler than it first seems. It follows the same principles as a Swiss roll, creating a light, malleable sponge that can be rolled up to make the vertical layers. The key is to bake the sponges one at a time so you have time to roll them while they are still hot.

You will need

juniper berries 3 oranges 1 lemon fresh thyme salted and unsalted butter eggs (12-pack) caster sugar icing sugar

plain flour baking powder orange liquid food colour gin Campari 23 x 33cm Swiss roll tin electric whisk palette knife wide frying pan

A

B

C

D

E

F

GET AHEAD

You can make the candied oranges and Campari syrup up to 8 weeks in advance.

Store the oranges, separated with sheets of baking paper, in an airtight container in a cool, dry place. Store the syrup in a sealed sterilised* jar in the fridge. If it crystallises or sets hard, reheat gently in the microwave to loosen.

46

Serves 16 Takes 2 hrs 15 mins plus cooling Cost per serve 64p 1 tbsp juniper berries, finely ground 50ml gin 70g salted butter, melted, plus extra for greasing 8 eggs 170g caster sugar, plus 2 tbsp for sprinkling 260g plain flour 1½ tsp baking powder 3 tsp orange food colour 1 orange, zested 50ml Campari For the candied oranges and Campari syrup 1 orange, sliced into thin rounds 200g caster sugar 2 tsp lemon juice 3 tbsp Campari thyme sprigs, to decorate For the orange buttercream 300g unsalted butter, softened 600g icing sugar 1 orange, zested, ½ juiced

1 For the candied oranges and Campari syrup, heat 2cm water in a pan wide enough to fit the orange slices in one layer. Bring to the boil and add the orange slices; the water should cover them completely. Cook for 5 mins over a medium heat, then drain and transfer to a plate. Return the pan to the heat, add the sugar with 200ml water and stir until the sugar has dissolved.

Return the orange slices to the pan and cook, uncovered, over a medium heat for 1 hr or until very tender. Remove with a slotted spoon and leave to cool on a wire rack. Stir the lemon juice and Campari through the syrup and set aside to cool.

2 Preheat the oven to gas 4, 180°C, fan 160°C. Put the ground juniper berries and 50ml water in a small saucepan over a low heat until just boiling. Simmer for 1 min, then remove from the heat, strain through a fine seive, then stir through the gin and leave to cool. Grease and line a 23 x 33cm Swiss roll tin or a shallow baking tray with nonstick baking paper.

3 Beat 4 eggs and 85g sugar in a clean bowl with an electric whisk on a high speed for 5 mins or until pale, thick and doubled in volume. Sift in 130g flour

RECIPE AND FOOD STYLING MIMA SINCLAIR PHOTOGRAPHY TOBY SCOTT PROP STYLING MORAG FARQUHAR * To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C, until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry

Easier than you think…

PARTY CAKE

and ¾ tsp baking powder, then pour 35g melted butter down the side of the bowl. Use a large metal spoon to fold gently until just combined, being careful not to knock the air out.

Pour into the lined tin, then gently tilt to fill the corners. Bake for 10-12 mins or until springy.

4 Place a sheet of nonstick baking paper on a clean surface and sprinkle with 1 tbsp caster sugar. Carefully turn out the hot sponge onto the paper, then peel away the lining paper (see picture A, opposite). Brush over the gin and juniper mixture, then immediately roll up the sponge from a short side with the sugared paper inside (B).

Transfer the rolled sponge to a wire rack to cool completely.

5 Repeat steps 3 and 4 to make a second sponge, adding 3 tsp food colour and the orange zest when beating the eggs. Once baked and turned out, brush with the Campari then roll as above.

6 While the second sponge cools, make the buttercream. Beat the butter, icing sugar, orange zest and juice for 5 mins or until light and fluffy.

7 Carefully unroll the sponges and cut each in half lengthways. Spread each half with a thin layer of buttercream.

Roll up the end of a white sponge to make a cylinder about 8cm wide, with the buttercream on the inside – this will be the central column of the cake. Cut the unrolled sponge away and reserve (C). Wrap an orange sponge around the white sponge column, again with the buttercream on the inside, starting from where the first sponge ended (D).

Trim away any excess orange sponge so it doesn’t overlap, and reserve (E).

8 Continue tightly wrapping with alternate colours of sponge, trimming so each layer doesn’t overlap itself (F).

Use any reserved trimmings that are long enough to wrap around. Once finished, place upright on a serving plate and, using a palette knife, spread buttercream over the top and sides.

9 Arrange the candied oranges on top of the cake and scatter with thyme sprigs. Drizzle over the Campari syrup and let it drip down the sides. Store in a cool, dry place and eat within 2 days.

EASY SWAP

For a simple time-saving tweak, use shop-bought, vanilla-flavour frosting instead.

Each serving contains Energy

2281kJ 543kcal 27%

Fat

Saturates

Sugars

Salt

23g 13g 67g 0.3g 32% 63% 74% 5%

of the reference intake. See page 8.

Carbohydrate 81g Protein 5g Fibre 1g

A mini celebration

Prince Harry and Meghan’s wedding cake is going to be a lemon and elderflower bake; try our delicious cupcakes at tes.co/elderflowerand-lemon-cupcakes 47

MA

DIP

RIN A DE

S TIR -I N

VARIETIES

TOMATOES

1

These aromatic British beauties are at their best during the summer months

WORDS BRYONY BOWIE PHOTOGRAPHY GARETH MORGANS FOOD STYLING MIMA SINCLAIR PROP STYLING TAMZIN FERDINANDO

1 PICCOLO Sweet without being sugary, Piccolo tomatoes were first cultivated in 1952. They are crisp and firm, with an intense aroma and flavour.

2

2 SWEET VINE-RIPENED These well-known tomatoes are no less sweet for their larger size. They’re particularly juicy, and are delicious in soups, stews and sauces.

3 ORANGE RAPTURE Developed from the Japanese Oranjestar variety, these vibrant tomatoes are exclusive to Tesco. Mix with regular cherry tomatoes to add an extra splash of colour.

3

4 BABY PLUM These fragrant and versatile tomatoes have fewer seeds than other varieties. They have a crisp bite and a meaty texture, making them perfect for snacking on.

5 MINI SAN MARZANO The deep, aromatic flavour of mini San Marzano tomatoes makes them a traditional favourite for rich sauces. Their firm, juicy flesh means they’re great in salads too.

S TORE Although refrigerating will keep tomatoes fresh for longer, it also dulls their flavour and texture.

Store at room temperature to keep them at their best – or, if you do need to chill them, remove from the fridge half an hour before eating.

4 5

EN J OY Tomatoes are incredibly versatile, and pair as well with fiery chilli as they do with strong cheeses.

Simply roasting with a little olive oil will bring out their intense flavour, or try them with fragrant peach and silky mozzarella in our salad on p33.

T RY T HEM IN …

CHEAT’S CAPRESE PIZZA *Spread mini tortillas with tomato purée and top with equal amounts sliced vine tomatoes and mozzarella. Bake in a hot oven for 6-8 mins until golden.

Blitz pine nuts, basil leaves, garlic, olive oil and grated cheese in a food processor. Drizzle over the pizzas and garnish with more basil leaves.

TOMATO, PICKLED RED ONION & CAPER SALAD Mix finely sliced red onion with red wine vinegar, caster sugar and a pinch of salt; set aside for 10 mins. Stir in olive oil and rinsed capers.

Arrange sliced vine tomatoes on a platter and top with the onion mix.

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

*

49

The new barbecue Rethink your grill foo d with these clever ideas to get the barb e cue season star te d STEAK QUESADILL AS W I T H C H A RRE D T O M AT O S A L S A Serves 4 Takes 30 mins Cost per serve £3.42 12 cherry tomatoes, halved 4 spring onions, trimmed olive oil, for brushing £ »« »Éó Û Â »÷ ¨ÉÔÔ 1 halved Ω tsp chipotle chilli and smoked paprika paste 1 lime, juiced 30g pack fresh coriander, roughly chopped 2 sirloin steaks, fat trimmed 2 corn on the cobs 6 multiseed tortilla wraps 1 tsp ground cumin ¨«»»« Û Â Â »÷ chopped 125g lighter medium cheese, grated

1 Light the barbecue and wait until the Á Û¨ ó « ÉôÂ É Ô ¨ ã 㨠£ «»» ãÉ ¨«£¨ c¨ 㨠ãÉÁ ãÉ Û Â ÛÔ «Â£ É«ÉÂÛ ÉÂãÉ Á ã » Û¸ ô Û èÛ¨ ô«ã¨ É»«ó É«»  è É £ «»» ¢É Á«ÂÛ èÂã«» ¨ YÉ裨»÷ ¨ÉÔ Â ã ÂÛ¢ ãÉ Éô» ]ã« «Â 㨠¨ÉÔÔ £ »« ¨«»»« Ô Ûã ¨ »¢ 㨠lime ¶è«  ¨ »¢ ã¨ É «  ] ã Û« 2 Yè 㨠Ûã ¸Û ô«ã¨ 㨠èã Û« Û É¢ 㨠Á «Â«Â£ £ »« »Éó 㨠 èÛ¨ ô«ã¨ 㨠Á «Â«Â£ »«Á ¶è« Éɸ É 㨠è É «Â £ « » Ô Â Éó ¨«£¨ ¨ ã ¢É Á«ÂÛ ¨ Û« É èÂã«» Éɸ ãÉ ÷Éè »«¸«Â£ 㨠 ã ÂÛ¢ ãÉ É ãÉ Ûã ¢É Á«ÂÛ D Âô¨«» Éɸ ã¨ É Â ÉÂ ã¨ É Û É 㨠è É è 㨠£ «»» ¢É Á«ÂÛ ãè «£ É¢ã  èÂã«» ¨ 3 > ÷ ãÉ ã«»» ô ÔÛ ÉÂ É Â ÛÔ «Â¸» ô«ã¨ 㨠èÁ«Â ]ã «Ô ã¨ É Â ¢ ÉÁ ã¨ É Û «ÂãÉ »É£ Ûã «ÔÛ ÷ Ûã  «Â£ ¨ É èÔ «£¨ã ÉÂ É Â Û»« «Â£ Éô ãô  㨠¸  »Û Â ã¨ É ô«ã¨ Û¨ Ô ¸Â«¢ c¨«Â»÷ 50

slice the Ûã ¸Û Â Á«ö «Â Éô» ô«ã¨ ã¨ É Â chilli and remaining É«  «ó« between the ãÉ ã«»» Û Â ÛÔ «Â¸» ô«ã¨ ¨ Û > ÷ 㨠Á «Â«Â£ ãÉ ã«»» Û É ãÉÔ Â Ô ÛÛ Éô Á»÷ è É £ «»» ¢É Á«ÂÛ ¨ Û« until charred and the cheese has melted. èã «ÂãÉ ô £ Û Â Û ó ô«ã¨ ã¨ Û »Û Each serving contains Energy

2887kJ 690kcal 35%

Fat

Saturates

31g 14g 45% 69%

Sugars

Salt

6g 6%

2g 33%

of the reference intake. See page 8.

Carbohydrate 55g Protein 46g Fibre 7g

Wine match Tesco Côte Du Rhône Villages, £6, is a warm, spicy red with a perfect balance of flavours and aromas. A great match for grilled foods.

ON THE GRILL

C H A RRE D SW E E T P O TAT O & FENNEL SALAD Serves 4 Takes ¨ Ô»èÛ ÉÉ»«Â£ Cost per serve 4 small sweet potatoes 1 fennel bulb, very thinly sliced, fronds reserved 1 tbsp olive oil, plus extra for brushing 1 lemon, Ω thinly sliced, Ω juiced 4 radishes, trimmed and thinly sliced 85g bag watercress 2 tbsp buttermilk 3 tbsp chopped fresh dill

1 V ¨ ã 㨠Éó  ãÉ £ Û ¢  Vèã 㨠Ûô ã ÔÉã ãÉ Û É ¸«Â£ Û¨ ã  Éɸ ¢É Á«ÂÛ èÂã«» ¶èÛã ã  ô¨  ԫ ô«ã¨ Û¨ Ô ¸Â«¢ D Âô¨«» »«£¨ã 㨠è  ô «ã èÂã«» 㨠Á Û ¨ ó « ÉôÂ É Ô ¨ ã 㨠£ «»» ãÉ ¨«£¨ 2 ] ã Û« 㨠Ûô ã ÔÉã ãÉ Û èÂã«» ÉÉ» ÂÉ裨 ãÉ ¨  » ã¨ Â Ô » ô ÷ 㨠۸«Â  ۻ« 㨠ۨ «ÂãÉ Á 㨫 ¸ ÉèÂ Û èÛ¨ 㨠Ûô ã ÔÉã ãÉ Â ¢  » Û»« Û ô«ã¨ »«ãã» É»«ó É«» 㨠 è É £ «»» ¢É Á«ÂÛ ¨ Û« É èÂã«» ÛÉ¢ã   ¨ 㨠» ÁÉ ۻ« Û ¢É ã¨

» Ûã Á«Â É¢ Éɸ«Â£ ãè «£ ¢ã Û Û Â£ É Ի ãã ô«ã¨ 㨠radishes and watercress.

3 / ÛÁ »» Éô» É ¶è£ ô¨«Û¸ ãÉ£ 㨠㨠èãã Á«»¸ É»«ó É«»  » ÁÉ ¶è« ] ÛÉ  Ûã« «Â ã ÛÔ «»» «ûû» 㨠Û۫£ Éó ã¨ Û » Â Û ãã Éó 㨠Á «Â«Â£ «»»  㨠¢  » ¢ ÉÂ Û ãÉ Û ó Each serving contains Energy

Fat

Saturates

780kJ 184kcal 9%

5g 7%

1g 4%

Sugars

Salt

10g 0.5g 11% 8%

of the reference intake. See page 8.

Carbohydrate 34g Protein 3g Fibre 5g Low in fat; 1 of your 5-a-day; source of vitamin C

For more barbecue recipes, visit tesco.com/realfood

51

XXXXXXXXXXXXXXX

P R AW N , M A N G O & L E T T U C E ‘ S U M M E R RO L L S ’ Serves 4 DF GF Takes 30 mins Cost per serve £1.56 240g pack frozen jumbo raw king prawns, defrosted 1 mango, stoned, peeled and cut into 24 equal pieces olive oil, for brushing 8 iceberg lettuce leaves 2 tsp sesame seeds, toasted

1 red chilli, deseeded and chopped 1 lime, zested and juiced ã ÛÔ Û¨ Û è pinch of sugar

1 Light the barbecue and wait until the Á Û¨ ó « ÉôÂ É Ô ¨ ã 㨠£ «»» ãÉ ¨«£¨ ]É ¸ Ÿ ôÉÉ Â Û¸ ô Û «Â É» ô ã ¢É Á«ÂÛ VèÛ¨ Ô ôÂÛ Â Á Â£É Ô« Û ÉÂãÉ ¨ Û¸ ô èÛ¨ ô«ã¨ É«»  è É £ «»» ¢É Á«ÂÛ ¨ Û« èÂã«» Éɸ 2 VèÛ¨ ã¨ Ô ôÂÛ Â Á Â£É É ¨ Û¸ ô «ÂãÉ » ããè » ¢  ÛÔ «Â¸»

COOK’S TIP You can make the wraps more substantial by adding some cooked rice noodles.

52

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

ô«ã¨ ã¨ Û Û Á Û Û t Ô ã¨ » ¢ Éè 㨠»»«Â£ É»» èÔ »«¸ Ô »  ۻ« «Â ¨ »¢ ] è ô«ã¨ É ¸ã «» Ûã« ¸ «¢ ÷Éè »«¸ D«ö 㨠¨«»»« lime zest  ¶è« Û¨ Û è  ԫ ¨ É¢ Ûè£ «Â Éô» ] ó ô«ã¨ 㨠ÛèÁÁ É»»Û Each serving contains Energy

Fat

Saturates

Sugars

Salt

407kJ 99kcal 5%

3g 4%

1g 3%

6g 7%

0.6g 9%

of the reference intake. See page 8.

Carbohydrate 7g Protein 12g Fibre 0g Low in fat; low in saturates; high in protein; source of vitamin C; source of vitamin B12

ON THE GRILL

S M O K Y S T R AW B E RRY S K E W E RS Serves 4 Takes 15 mins Cost per serve 88p 400g strawberries, hulled but left whole 2 tsp vegetable oil 1Ω tbsp dark brown soft sugar 100g quark fat-free soft cheese 75ml whipping cream handful small fresh basil leaves

1 Light the barbecue and wait until the Á Û¨ ó « ÉôÂ É Ô ¨ ã 㨠£ «»» ãÉ ¨«£¨ c¨ 㨠Ûã ô « Û ÉÂãÉ Á ã » Û¸ ô Û É Ô ÛÉ ¸ ôÉÉ Â ÉÂ Û Â èÛ¨ »» Éó ô«ã¨ 㨠ɫ» V» É 㨠è É £ «»» ÛÔ «Â¸» ô«ã¨ ¨ »¢ 㨠Ûè£ Â Éɸ ¢É Á«ÂÛ èÂã«» 㨠÷ £«Â ãÉ ¨ ] ã Û« ãÉ ÉÉ» 2 ]ÔÉÉ 㨠Öè ¸ «ÂãÉ Éô»  ÔÉè «Â ã¨ Á  Á «Â«Â£ Ûè£ t¨«Û¸ ãÉ£ 㨠èÂã«» ÛÁÉÉ㨠] ãã 㨠۫» Éó 㨠Ûã ô ÷ Û¸ ô Û Â Û ó ô«ã¨ 㨠Á ¢É «Ôԫ£ Each serving contains Energy

629kJ 151kcal 8%

Fat

Saturates

Sugars

Salt

10g 5g 13g <0.1g 14% 25% 14% 1%

RECIPES JENNIFER WHITE, EMMA FRANKLIN PHOTOGRAPHY TOBY SCOTT FOOD STYLING EMMA-JANE FROST PROP STYLING REBECCA NEWPORT

of the reference intake. See page 8.

Carbohydrate 13g Protein 4g Fibre 4g 1 of your 5-a-day; high in vitamin C; source of folate

For more barbecue recipes, visit tesco.com/realfood 53

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SEASONAL BITE

Six-step salad Building a seasonal, satisf ying sala d is simple – tr y our mix ’n’ match ideas to make your own Couscous Puy lentils

Wholemeal pasta

Brown rice

1 Base

2 Vegetables

3 Leaves

4 Protein

• Roasted butternut squash • Courgette ribbons • Tomatoes • Griddled asparagus

• Feta • Parma ham • Smoked salmon • Grilled chicken

5 Dressing

GREEN PESTO Thinned with water to a pouring consistency

DIJON MUSTARD 3 parts olive oil + 1 part white wine vinegar + Dijon mustard to taste

FISH OR SOY SAUCE 2 parts rapeseed oil + 1 part sesame oil + 1 part lime juice Û¨ É ÛÉ÷ Û è ãÉ ã Ûã

6 Garnish Fresh basil and mint leaves

LEMON & PARMESAN 3 parts olive oil + 1 part lemon juice + grated Parmesan and lemon zest to taste

Toasted pumpkin  Ûè Éô Û

Û

Chilli Black olives

WORDS ELLI DONAJGRODZKI PHOTOGRAPHY TOBY SCOTT FOOD STYLING MIMA SINCLAIR PROP STYLING MORAG FARQUHAR

• Kale • Baby spinach leaves • Watercress • Rocket

55

MASTERCLASS

Green veggie bread T his nu tr itio us l o af is swir le d wi th vege table s, an d e a sy to make wi th our ste p- by - ste p guide

G RE E N V E G G I E B RE A D Makes 1.2kg loaf (about 14 slices) Takes 1 hr 15 mins plus proving and cooling Cost per serve 30p £ Ûã É£ ô¨«ã Éè Ô»èÛ öã for dusting 7g sachet fast-action yeast 1 tsp salt ã ÛÔ É»«ó É«» Ô»èÛ öã ¢É £ ۫£ 125g pack asparagus tips, roughly chopped ÛÁ »» Éè £ ãã Éèã £ ã «ÁÁ and coarsely grated 100g pitted queen green olives, drained, dried and halved lengthways, plus 25g, sliced into rounds to garnish £ó £ ã « ¨ ¨ Û Â »÷ £ ã 1 egg, beaten 56

RECIPE ANGELA ROMEO, EMMA FRANKLIN PHOTOGRAPHY TOBY SCOTT &KK ]cw>/E' LUCY O’REILLY VYKV ]cw>/E' MORAG FARQUHAR

HOW TO

1 D«ö 㨠Éè ÷ Ûã Â Û »ã «Â » £ bowl. Make a well in the centre. Pour 300ml lukewarm water and 3 tbsp oil into the well and stir to combine.

2 c«Ô ÉÂãÉ »«£¨ã»÷ Éè Ûè ¢  knead for 10 mins or until you have a smooth dough. Put in an oiled bowl and cover loosely with lightly oiled »«Â£ »Á > ó ãÉ «Û «Â ô Á Ô» for 1 hr or until doubled in size.

3 Heat 1 tbsp oil in a large frying pan over a medium-high heat, add the asparagus and stir-fry for 2 mins.

Add the courgette and stir-fry for 2-3 mins until both are tender and any liquid released has evaporated.

Transfer to a bowl and set aside to cool completely, then stir through the halved olives and 35g cheese.

4 Knock back the dough (see tip, top «£¨ã c ÂÛ¢ ãÉ »«£¨ã»÷ Éè surface and roll out to a 40 x 30cm rectangle. Spread the vegetable mix evenly over the dough, leaving a 2cm É &É» ã¨ É Éó 㨠»»«Â£ pressing gently to seal them in place, then roll up tightly from a short edge.

5 Enclose each end by gently stretching over the dough from the top, then pinch the seams together on the underside. Place the loaf, seam-side down, on a baking tray lined with nonstick baking paper. Éó »ÉÉÛ »÷ ô«ã¨ É«» »«Â£ »Á  leave to rise in a warm place for 1 hr or until doubled in size. Preheat the oven to gas 7, 220°C, fan 200°C. 6 Y ÁÉó 㨠»«Â£ »Á £ Âã»÷ èÛ¨ the loaf with the beaten egg and top with the remaining cheese and olives.

Bake for 35-40 mins until golden and the loaf sounds hollow when tapped underneath (loosely cover with foil after 25 mins if the loaf is browning too quickly). Transfer immediately to a wire rack and leave to cool. Carefully slice after around 30 mins if you want to eat it warm, or leave to cool completely.

It’s best eaten on the day it’s made.

Each slice contains Energy

Fat

Saturates

Sugars

Salt

828kJ 196kcal 10%

7g 10%

2g 8%

1g 1%

0.7g 12%

of the reference intake. See page 8.

Carbohydrate 30g Protein 6g Fibre 1g Low in sugar; source of protein; source of folate

KNEADING

KNOCKING BACK

Use the heel of your hand to stretch the dough away and fold it back on itself, turning 90° ãô  Ûã ã ¨ Û »«ãã» Éè «¢  /ã ô«»» ¨É» ãÉ£ 㨠«Â ÛÁÉÉ㨠»» ô¨  ÷

É ã¨«Û ÷ Ô Û۫£ Éô Á»÷ «ÂãÉ ã¨ Âã É¢ 㨠É裨 ô«ã¨ ÷Éè Ûã <ÂÉ ¸«Â£ ¸ Á ¸ Û ã¨ É裨 Û« ãÉ ¨  »  ¨ »ÔÛ ãÉ ã è«¢É Á ã öãè

FILLING

ROLLING

D ¸ Ûè 㨠»»«Â£ «Û ó »÷ «Ûã « èã ÛÉ ã¨ dough can be rolled as tightly as possible. Leave É ÛÉ ÷Éè   »ÉÛ ã¨ »»«Â£ É «ã Á ÷ fall out and scorch when baked.

To help give the loaf a nice even shape and lovely layers inside once baked, roll up the dough as tightly as you can.

COVERING THE ENDS

COOLING

Gently stretch each end of the dough to cover 㨠»»«Â£ É ã ôÉ ÷ «¢ 㨠¢ ô ã«Â÷ ¨É» Û É ã Û ÷ ã¨ Û Á ã¨ Û ô«»» »ÉÛ Û ã¨ É裨 öÔ Â Û ÉÂ ã¨ Û ÉÂ Ô Éó .

/ã Û è « » 㨠ã ÷Éè ÉÉ» 㨠»É ¢ É ô« ¸ èÛ ô«ã¨ ÛÉ Áè ¨ »»«Â£ 㨠èÛã ô«»» ÉÁ ÁÔ Â ÛÉ££÷ «Â Á«Âèã Û «¢ the bread is left on the baking tray.

How to serve «ûû» É¢ öã ó« £«Â É»«ó É«»  »Û Á« ó«Â £ ô«»» «Â£ Éèã 㨠D «ã   óÉè Û in this loaf. Try serving it with slices of Brie or crumbly mature Cheddar for a delicious lunchtime treat or snack, or with scrambled egg for a hearty brunch.

For more baking recipes, visit tesco.com/realfood

57

Everyday Û÷

Want to cook more low-c al meals for your family ?

These tast y dinners are ea ch under 450 c alories

FIVE FIVE MEALS, ST LI E DAYS, ON

EALS, FIVE M , ONE YS FIVE DA T IS L

otatoes 600g p y new ab 400g b s e to ta o p n ots a 15o0n0io c g rr nions i roast re0dg o 250 packemin in erg bto es m lettuces 1paouta Gne the cobtoes eo a 22 Lcitotl rn err y tom hm avocado 0egdciu 210m p ons losed-cu 330le0m g pack c s e s 3mlium shroomh es matoes 00ggrcahdeisrr y kto 10 g 0 2 ixed covoinin e 42 m medpiuem s r peptoes inger tomap iecebegr 5Ωcm cucurm chilli e rg edttucpeper Ω x 11 la rounpdale pe (or k c 20g egranixate 3 Ω porm aves -ofrty m ti s ocskeeetdles) rte d 80g p il w g a a n 70pgobmegra nder ria t esh coin fr freshh m t arsley in m s t-leaaff pparsley e a fr fl h s e y fr h flat-eles crucnech es chiv eet andm fr fresh sw mb in 7000gg b2a0g% fat la 3 4 lad en livers steeasks sa ck chick rk loin usatg por tions 380g27p0ag pa-cfakts ppoork sa s 2 xreduced chickellns brea 8 k e c ro a c e p in it g h m 0 w t 5 s 6 crusty ey brea 4 k r ts e tu ll s g d fi 25fl0atbrea cks basa 4 dar pa 2 x 265 r mature Ched te h g li g 0 5 s mesan nd herb 20g Par garlic a h it w s 1 egg matoe dried to uinoa 40g sun fu e and q to ck grain ric le 396g pa crumbs o h w ad wave 40g bre ouches micro ans be gp i 0 5 in 2 ll e x n 2 tins can ans g 0 0 4 2x a be uce, zen soy chilli sa oy 50g fro n rice, ,s w a o r ik b r : p d a upboar oil, smoked p c tock e r to le s ur ve etab s From yo und cumin, oli table oil, veg ro ege garlic, g urée, v mato p to , e c u sa

WHITE FISH WITH BEAN MASH Serves 4 Takes 25 mins Cost per serve £2.13 ö £ Ô ¸Û Û »» ãÛ 5 tsp olive oil, plus extra for drizzling 2 lemons, 1 zested and juiced, 1 sliced 1 garlic clove, crushed 2 x 400g tins cannellini beans, drained 100ml vegetable stock 2 Little Gem lettuces, quartered lengthways 1 red onion, thinly sliced £ Ô ¸ ¢ Û¨ ã » ¢ Ô Û» ÷ roughly chopped

1 Preheat the oven to gas 6, 200°C, ¢  Ÿ Vèã 㨠ۨ É ¸«Â£ ã ÷ »«Â ô«ã¨ ÂÉÂÛã« ¸ ¸«Â£ Ô Ô VÉè Éó ãÛÔ É«»  㨠» ÁÉ ¶è« Û ÛÉ ¸ ¢É Á«ÂÛ èÂã«» 㨠ۨ «Û Éɸ 㨠É裨  ¸ Û Û«»÷ 2 D Âô¨«» ¨ ã ãÛÔ É«» «Â Û è Ô Â Éó »Éô ¨ ã 㨠£ »« Éɸ ¢É Á«Â èÂã«» ¢ £ Âã 㨠 㨠ÂÛ Â ÛãÉ ¸ ]«ÁÁ ¢É Á«ÂÛ ãÉ ¨ ã 㨠É裨 㨠» ÁÉ û Ûã Û ÛÉ  ã ÂÛ¢ ãÉ ¢ÉÉ Ô É ÛÛÉ »«ãû èÂã«» ÛÁÉÉ㨠㨠 Éó Â Û ã Û« 3 V ¨ ã £ « » Ô Â ãÉ ó ÷ ¨Éã èÛ¨ 㨠èã Û« Û É¢ 㨠» ããè ô«ã¨ 㨠Á «Â«Â£ É«» Û ÛÉ Éɸ 㨠» ããè Éó Á «èÁ ¨ ã ¢É Á«ÂÛ ¨ Û« èÂã«» ¨  ã  4 Vèã 㨠É«É «Â ¨ ãÔ ÉÉ¢ Éô» ÔÉè Éó ÂÉ裨 É«»«Â£ ô ã ãÉ Éó » ó ¢É Û Û ã¨ Â «Â «ÂÛ ô«ã¨ É» ô ã  «Â £ «Â ]ã« ÁÉÛã É¢ ã¨ Ô Û» ÷ «ÂãÉ ã¨ Â Á Û¨ «ó« ãô  Ի ã Û ] ó ô«ã¨ 㨠» ÁÉ ۻ« Û Û¨ É«É  » ããè «ûû» ô«ã¨ »«ãã» É«»  ÛÔ «Â¸» ô«ã¨ 㨠Á «Â«Â£ Ô Û» ÷ Each serving contains Energy

1200kJ 285kcal 14%

Fat

Saturates

9g 2g 12% 12%

Sugars

Salt

3g 3%

1.1g 18%

of the reference intake. See page 8.

Carbohydrate 19g Protein 33g Fibre 9g 1 of your 5-a-day; high in protein; low in fat; low in saturates

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

MIDWEEK MEALS

BAKED TOFU WITH G I N G E R RI C E DF Serves 4 Takes 30 mins plus drying Cost per serve 96p

396g pack tofu 250g brown rice 40g breadcrumbs 4 tsp vegetable oil 1 egg 2 garlic cloves, crushed Á Ô« £«Â£ Ô »   »÷ grated 320g pack pepper stir-fry mix 2 tsp soy sauce 10g fresh coriander leaves, roughly chopped (optional) chilli sauce, to serve 1 lime, cut into wedges to serve

1 Drain the tofu and pat with kitchen paper to remove excess moisture. Wrap in a clean tea towel, put a heavy pan on top and leave to dry out until needed.

2 Preheat the oven to gas 7, 220°C, fan 200°C. Cook the rice to pack instructions, then drain well.

3 Meanwhile, mix the breadcrumbs with 2 tsp oil. Beat the egg in a separate shallow bowl. Cut the tofu into 16 even pieces and dip in the egg, then coat with the breadcrumbs. Transfer to a nonstick baking tray and bake for 20 mins.

4 Heat the remaining oil in a wok over a medium heat. Add the garlic, ginger and vegetable mix and stir-fry for 2 mins. Add the rice and stir-fry for 3 mins more until piping hot. Stir in the soy sauce and half the coriander (if using), then serve topped with the tofu, a drizzle of chilli sauce, the remaining coriander and lime wedges for squeezing over.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

1727kJ 409kcal 20%

10g 15%

2g 9%

7g 7%

0.6g 10%

of the reference intake. See page 8.

Carbohydrate 66g Protein 16g Fibre 4g Low in fat; low in saturates; source of protein

£4 baked tofu with ginger rice For more budget midweek meals, visit tes.co/£4

COOK’S TIP To make your own breadcrumbs, use a food processor or the coarse side of a grater. Stale bread is best; if fresh, âÈ Úâ ªâ ÖÚâ

59

SLOPPY-JOE STUFFED P E P P E RS W I T H W E D G E S Serves 4 GF freeze mince mixture only Takes Á«ÂÛ Cost per serve £1.39 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 fresh coriander, roughly chopped 4 mixed cooking peppers, halved 1 tsp smoked paprika 50g lighter mature Cheddar, grated 370g bag sweet and crunchy salad, to serve

1 V ¨ ã 㨠Éó  ãÉ £ Û ¢  / » £ Û è Ô Â Éó 㨠potatoes with cold water and bring to the boil. Simmer for 10 mins until tender, then drain and set aside.

2 Meanwhile, heat 2 tsp olive oil in a lidded saucepan over a medium heat. 㨠É«É Éó  Éɸ ¢É Á«ÂÛ Remove the lid, add the turkey mince and «Â Û ã¨ ¨ ã ãÉ ¨«£¨ Éɸ ¢É Á«ÂÛ 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 on a large baking tray and divide the mince mixture between them.

3 Put the potato wedges on a separate baking tray and 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. Scatter the peppers with the remaining coriander and serve with the wedges and salad.

Each serving contains Energy

1327kJ 315kcal 16%

Fat

Saturates

Sugars

Salt

8g 3g 11g 1.0g 11% 13% 13% 17%

of the reference intake. See page 8.

Carbohydrate 38g Protein 25g Fibre 7g 2 of your 5-a-day; high in protein; rich in vitamin C; source of vitamin B6

60

MIDWEEK MEALS

CHILLI-LIME CHICKEN S &A L A D Q U I N OA S A L A D Serves 4 DF GF Serves 4 Á«ÂÛ Ô»èÛ Á «Â ã«Â£ Takes Takesper Cost 25 mins, serveplus marinating Cost per serve £??

2 limes, zested and juiced 12 large limes,red zested chilli,and halved juiced and thinly sliced 1 largepack 650g red chilli, chicken halved breast and portions thinly sliced 4 xchicken 2 250g pouches breast portions, microwave from wholegrain a 650g packand quinoa rice 2 x 250g 50g frozen packs soyared beans and white cooked Ωquinoa tsp ground cumin 50g edamame 100g radishes, soya quartered beans Ω tsp 70g bag ground wild rocket cuminleaves 100gpack 30g radishes, fresh thinly mint, sliced leaves chopped 70g bag wild rocket leaves 130g Mixpack the lime andchopped juice and the mint,zest leaves

chilli in a shallow dish. Season, add the chicken 1 Preheatand thetoss grillto tocoat. its highest Set aside setting for and10 line mins a baking to marinate. tray with Meanwhile, foil. Mix the preheat lime zestthe andgrill juice to and its highest the chilli setting in a and shallow line dish. a baking Season, tray with thenfoil. add the

2 chicken Transfer and the toss chicken to coat. to the Set lined asidetray, for 10 pour mins to over marinate. the marinade and grill for 8-10 2 Transfer mins each the chicken side orto until thecooked lined tray and through grill for 8-9 withmins no pink eachmeat side remaining. until cooked 3 through Meanwhile, with no blanch pink the meat soya showing. beans in boiling 3 Meanwhile, water for in a6-7 large mins bowl, until mix tender. the Heat quinoa, theedamame, rice and quinoa cumin,pouches radishes,to pack rocket instructions, leaves and most then mix of the with mint. the soya Season beans, to taste. cumin, Slice radishes, the chicken rocket leaves breastsand andmost toss of through the mint. theSeason salad, to then taste. scatter Divide over thethe salad remaining between 4 mint. plates. Slice the chicken breasts, place Get ahead: on topTo ofcut thethe salad cooking and time scatter of the chicken, over theturn remaining them into mint. escalopes before marinating – put Each serving contains the chicken between two pieces of Energy Fat Salt Saturates Sugars »«Â£kJ »Á  2g Û¨1g «ã Éèã ãÉ Á 1654 0.8g 398kcal 6g using pin.1Reduce % 10% % 14% the 20% a9rolling cooking timeintake. by 2 mins each of the reference See page 8. side.

Carbohydrate 36g Protein 44g Fibre 11g Source of vitamin B3; source of vitamin B6; low in fat; low in saturates; high in protein

For Formore moredelicious deliciousfamily familyrecipes, recipes,visit visittesco.com/realfood tesco.com/realfood 61

MIDWEEK MEALS

CHEAT IT Instead of making your own tomato paste, brush the pork loin steaks with red pesto, if you like.

Serves 4 GF Serves35 Takes 4 mins Takesper Cost 35 mins serve £1.58 Cost per serve £??

400g baby new potatoes, cut into 400g bite-sized baby new pieces potatoes, diced into 1 aubergine, 2cm cubesdiced 1 red aubergine, onion, diced diced 1 tbsp red onion, olive oil diced 1 tbsp 40g sundried olive oiltomatoes with garlic 40g and sundried herbs, drained tomatoes from a 225g pack, £V Á drained Û Â Â »÷ £ ã 1 lemon, £ V Ázested Û Â Â »÷ £ ã 4 thin-cut £ ¨«ó Û pork  »÷loin ¨ÉÔÔ steaks Ô»èÛ öã ãÉ 200g serve cherry tomatoes 1 lemon, zested 1 Preheat gas 200°C, ö £ Ô the ¸Ûoven ÔÉ ¸ to »É«Â Ûã 6, ¸Û fan 180°C. thetomatoes potatoes,on the 200g pack Put cherry aubergine and red onion in a large vine

roasting tin. Add the oil, season and 1 Preheat mix well. Roast the oven for 20 to mins. gas 6, 200°C, 180°C 2 Meanwhile, fan. Putblitz the the potatoes, sundried aubergine and tomatoes, Parmesan red onion andin half a the large roasting lemon zest to tray. makeAdd a rough the oil, seasonSpread paste. and mixover well.the Roast porkfor 20 mins.ensuring they are steaks, 2 Meanwhile, completely coated. blitz the sundried 3 Put the tomatoes, coated pork steaks Parmesan, and tomatoes chives on top andof lemon the zest to make vegetables and a rough roast paste. for a Spread over further 10-12the mins pork until steaks, the ensuring pork is cooked they are through. completely coated. with the remaining Garnish 3 Put the lemon zest coated to serve. pork steaks and vine tomatoes on top of the Each serving contains vegetables, then roast for a further Energy Fat Salt Saturates Sugars 1721mins kJ 10-12 until8g the pork is cooked 7g 0.9g 412kcal 25g through.

Scatter over % 39% 8%more 15%chopped 21% 35 chives serve.intake. See page 8. of theto reference Carbohydrate 23g Protein 26g Fibre 3g

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

RECIPES BREN PARKINS-KNIGHT PHOTOGRAPHY TOBY SCOTT FOOD STYLING BIANCA NICE PROP STYLING REBECCA NEWPORT

T OE M M D IAT T EORR - CAOAT N E AEND TPOOMRK AT O CROAT T AY BEADKPEOW RK ITH T RPAY O TAT B A KOEE S W I T H P O TAT O

PROMOTION

Perfect match Celebrate World Avocado Month in June with this delicious recipe

S

ummer’s almost here: time for quick, nutritious meals like this avocado fattoush. It’s packed with creamy avocados (from 85p each), which are a source of vitamin E – a nutrient that strengthens the immune system and helps to maintain healthy skin.

There’s also fibre in The Food Doctor Seed & Cereal Pittas (6 x 60g, £1). They’re baked in a stone oven for a crisp bite, with a tasty mix of grains and seeds.

AVO C A D O FAT T O U S H Serves 4 Takes 25 mins Cost per serve £2.30 5 The Food Doctor Seed & Cereal Pittas 3 tbsp olive oil 1 lemon, zested and juiced 1 cucumber, halved, deseeded and cut into bite-sized pieces 500g mixed tomatoes, roughly chopped 100g radishes, thinly sliced 15g fresh mint leaves, Ω roughly chopped 160g pomegranate seeds 2 avocados, halved, stoned and peeled

1 Preheat the oven to gas 6, 200°C, fan 180°C. Halve 1 pitta so you have 2 rounds; brush with a little oil on both sides. Bake on a baking tray for 10-15 mins until crisp. Put the remaining pittas in the oven on a baking tray for the last 3-4 mins to warm through.

2 Meanwhile, in a small jug, whisk the remaining oil with the lemon juice and zest; season.

3 Divide the cucumber, tomatoes, radishes and chopped mint between 4 bowls.

Drizzle the dressing over the salad and toss to coat. Break up the 2 crisp pitta rounds and scatter over with the pomegranate seeds and remaining mint.

4 Slice each avocado half lengthways, three-quarters of the way to the thinner end, then fan out on top of the salad bowls. Serve with the warmed pittas.

Each serving contains Energy

1889kJ 452kcal 23%

Fat

Saturates

Sugars

Salt

26g 5g 12g 0.5g 37% 26% 13% 9%

of the reference intake. See page 8.

Carbohydrate 42g Protein 11g Fibre 8g

P E RF E C T P I T TA S

AW E S O M E AV O C A D O S

Find out more at thefooddoctor.com @fooddoctoruk FoodDoctorUK

Get the World Avocado Organisation’s free e-cookbook at bit.do/waocookbook @avocadofruitoflife avocadofruitoflife

Fresh look at frozen

Visit the frozen aisle for loads of new, great-value products – from tasty breakfasts and quick bites to satisfying meals

TOP 3 MEATFREE MARVELS Celebrate National Vegetarian Week on 14-20 May with some óÉè Ô ¸ ó ££« «Û¨ Û

Mushroom & Lentil Balls 280g, £1.50 (54p/100g)

Pesto & Mozzarella Roast Veg Melts 280g, £1.50 (54p/100g) (54

GREAT START Be ready for unexpected overnight guests with these quick and easy breakfast ÉÔã«ÉÂÛ Ûã «£¨ã ¢ ÉÁ ÷Éè ¢ û 'É ¢É Ûè è» Âã Thick Pork Sausages 20 pack, £3 Ô ¨ ¢è»»÷ Û ÛÉ ¢É ¶è« ÷ ¢è»» óÉè £  Eggs, Spinach & Beans 250g, £1.25 ¸£ ¢É ¨ ã÷ ¸¢ Ûã K ã ÷ Breakfast Smoothie Mixes 4 x 125g, £2.99 Ô ¨ , packed with berries, öÛ Â É ãÛ ó ÷ÉÂ Û Ûè ãÉ »Éó »«£¨ã  ¸÷ ¢ Û¨»÷ ¸ All Butter Croissants 6 pack, £2 Ô ¨ 㨠÷ Éɸ ¢ ÉÁ ¢ Éû  «Â ¶èÛã Á«Âèã Û

Kale & Brocolli Nut Roasts 260g, £1.50 (58p/100g)

PROMOTION

SUMMER’S FOR SHARING Don’t be caught out if the sun puts in an appearance this Bank Holiday – stock your freezer with some tasty sharing bites to make sure ÷Éè Ô ã÷ ÷

Pork & Red Pepper Skewers 40g, £2 (£5/100g)

Katsu Chicken Bites 40g, £2 (£5/100g)

FRIDAY NIGHT IN Here’s a perfect ‘fakeaway’ to start the weekend: Tesco ĈÁ�ÚâƧ Kashmiri-Inspired Butter Chicken with Coconut Rice 400g, £3 Ô £ – seared chicken breast in a rich cream sauce with »ÁÉÂ Û Â < Û¨Á« « ¨«»»« ãÉÔÔ ô«ã¨ ãÉ Ûã É ÉÂèã ¸ Û

Chicken & Chorizo Skewers 180g, £2 (£1.11/100g)

Spice and easy

QUICK BITE In a hurry but want »»«Â£ »è ¨ ' a Cheese & Ham Toastie 124g, £1.25 £ c¨« ¸ slices of white bread hold rich, mature Cheddar, sliced ham and an ÉÉû÷ ¨ Û Û è Microwave from frozen in under three minutes!

c¨ Éɸ Û /£ « ÂãÛ Â£ features handy shortcuts for when you want to save time but still enjoy a home-cooked Á » t¨«Ô èÔ c¨ « ÂÉÉ » soup using the diced shallots, ginger, lemongrass and red chilli in the Thai-Inspired Base Mix 500g, £1.50 Ô £ , which cooks ¢ ÉÁ ¢ Éû  /ã ÉÁ Û «Â ÉÂó « Âã Û » » £ Add frozen Coconut Milk 250g, £1.50 Ô £ , for  è㨠Âã« c¨ « ã Ûã

FUSS-FREE MEALS

Moroccan-style lamb Heat 1 tbsp olive oil in a large frying pan over a mediumhigh heat. Fry 2 defrosted Minted Lamb Leg Steaks for 1-1Ω mins each side, then transfer to a plate, leaving any juices behind. Rest for 1 min. Add a 265g pack Tesco ĈÁ�ÚâƧ Moroccan Couscous to the pan and heat for 1 min. Divide the couscous between 2 plates and top each with a lamb steak. Spoon 1 heaped tbsp Low Fat Greek Style Yogurt onto each plate and scatter over an 80g pack Pomegranate Seeds. Drizzle with olive oil and season with black pepper. Serve with Lemon Wedges.

Each serving contains

Serves 4 Cost per serve £2.86

Energy

2062kJ 492kcal 25%

Fat

Saturates

Sugars

Salt

21g 6g 21g 1.0g 30% 28% 24% 17%

of the reference intake. See page 8.

Carbohydrate 48g Protein 27g Fibre 4g High in protein

5

ingredient...

RECIPES JENNA LEITER PHOTOGRAPHY TOM REGESTER FOOD STYLING BIANCA NICE PROP STYLING LUIS PERAL

meals with minimal cooking and maximum flavour

Prawn pesto pasta Cook a 300g pack Tesco ĈÁ�ÚâƧ King Prawn & Sicilian Lemon Tortelloni (or Basil Pesto Tortelloni) to pack instructions. Meanwhile, heat 1 tbsp olive oil in a large frying pan over a medium heat. Add a 250g pack Courgette Spaghetti and a 145g pack King Prawns & Slow Roasted Tomatoes; cook for 2 mins. Drain the tortelloni and add to the pan. Stir in 3 heaped tbsp Reduced Fat Green Pesto. Divide between 2 plates; top with Basil Leaves.

Each serving contains Energy

2202kJ 528kcal 26%

Fat

Saturates

28g 4g 40% 19%

Sugars

Salt

8g 9%

2.4g 41%

of the reference intake. See page 8.

Carbohydrate 45g Protein 21g Fibre 7g

Serves 2 Cost per serve £3.52

Brilliantly simple For more quick, easy recipes and videos, visit tes.co/5ingredient 67

LEFTOVERS

MAKE MORE OF IT If you have lef tover ingre dients from our re cip es, tr y these ideas

Original recipe p67

Original recipe p16

Original recipe p17

Divide between the holes of a well-greased muffin tin. Whisk eggs with a splash of milk; season. Pour into the holes and sprinkle with cheese. Bake for 20 mins or until set.

QUICK PEPPER DIP Roast halved peppers in a hot oven until tender; cool. Blitz with crumbled feta, toasted almonds and dill. Add olive oil to loosen. Serve with cruditĂŠs or toasted pitta.

*

and pour in boiling water to come halfway up the sides. Bake for 15 mins or until set.

SQUID RINGS LEMON PEPPER SQUID *Mix CRISPY breadcrumbs, lemon zest and black pepper. Toss squid rings in flour, beaten egg, then the crumbs. Fry in 1cm oil in a frying pan for 3-5 mins, turning halfway, until golden.

SEAFOOD SPAGHETTI Soften sliced garlic and crushed chillies in oil. Add tinned tomatoes; fry over a high heat for 10 mins. Add squid and raw king prawns; simmer for 3-5 mins until cooked.

Toss with spaghetti and chopped parsley.

* BABY SPINACH

*

GREEN JUICE Put spinach, chopped cucumber, lime juice, mint leaves and chilled apple juice in a blender and blitz until smooth.

SPINACH & BAKED EGGS Wilt spinach in a pan with butter and a little grated nutmeg; season. Butter ramekins, half-fill with spinach, crack an egg into each, then drizzle with cream. Put in a roasting tin

*

68

taste. Add a splash of olive oil and lime juice to loosen; season. Serve with sweet potato wedges, or drizzled over grilled lamb chops.

HONEY FROZEN YOGURT Fold honey through yogurt. Freeze in a shallow freezer-proof container, whisking well with a fork every 30 mins until set.

*

HARISSA PASTE CHICKEN DRUMSTICKS *WhiskSTICKY harissa, honey, olive oil and lemon juice, to taste. Toss with chicken drumsticks on a foil-lined baking tray. Cook in a hot oven, turning and basting regularly, for 25-30 mins until cooked through.

HARISSA-GLAZED AUBERGINE Mix harissa with olive oil and brush over scored aubergine halves. Place on a lined baking tray and bake in a hot oven for 20-25 mins until tender. Scatter with toasted pine nuts and mint leaves.

* GREEK YOGURT YOGURT DIP *Stir SPICED crushed garlic, turmeric, paprika, chopped chilli and lime zest into yogurt, to

For more leftovers recipes, visit tesco.com/realfood

RECIPES EMMA FRANKLIN PHOTOGRAPHY TOM REGESTER, TESCO ARCHIVE FOOD STYLING BIANCA NICE PROP STYLING MORAG FARQUHAR

MINI FRITTATAS *Fry diced pepper and spring onion in oil.

Original recipe p33

Original recipe p33

BELL PEPPERS

Start enjoying compromise free cuppas with Arla Lactofree, all the tasty goodness of dairy without the digestive discomfort such as stomach ache and bloating.

Not sure if youâ&#x20AC;&#x2122;re lactose intolerant?

Try our discovery tool at lactofree.co.uk Lactofree Dairy Drink contains 15% of your daily reference intake of calcium.

Calcium is needed for the maintenance of normal bones and teeth.

PROMOTION

Shop, tap, save AND GO! From sp ending in store to using the app, here are f ive things you ne e d to know ab out your Club c ard

1

THE BASICS

You can sign up for a Clubcard either at your local store or online, and you’ll receive one point in return for every £1 you spend. Your points are then turned into vouchers which will be sent to you, with a statement, every three months – in February, May, August and November. You can manage your points at the My Clubcard Account section when you sign in.

2

START COLLECTING There are lots of ways you can start collecting points…

• Online and with in-store purchases, including F&F, Tesco Direct and wine by the case • Buying fuel at Tesco or Esso • Using Tesco Bank • Using Tesco Mobile • Taking part in Shopperthoughts.com market research and giving feedback on Tesco customer service.

4

USE THE APP

Your Clubcard will be with you wherever you go if you download the app to your smartphone – it’s so easy and convenient. Use it to collect points if you don’t have your Clubcard handy, to check your balance, to manage your account or to access your vouchers and coupons to use at the checkout. There are more great features coming soon with the app, so watch out for useful updates. Visit the App Store or Google Play to download it today.

You can scan your Clubcard straight from the app and instantly access your vouchers

3

GET SPENDING

5

MANAGE YOUR CLUBCARD

You already know that you can spend your points at face value at the checkout, but what about making them go further with Clubcard Reward Partners?

Use them to pay for meals out at restaurants like PizzaExpress and Zizzi, or to book fab holidays at Hotels.com or Butlins Hotels. Check it out.

Visit tesco.com/ clubcard

ONLINE SHOPPING

You choose PHOTOGRAPHY TOBY SCOTT FOOD STYLING SAL HENLEY PROP STYLING JENNY IGGLEDEN

Whether you have an allerg y or follow a sp e cif ic diet, new filters make shopping online at Tesco.com simple

D

oing your grocery shop online is ultra-convenient.

But if you have a dietary requirement or want to pick healthier options such as low salt or low fat, checking ingredients for each product takes time. That’s where Tesco, in partnership with Spoon Guru, can help. Coeliac? Search and  㨠É裨 㨠>«¢ Ûã÷»  Dietary tab at Tesco.com or via 㨠c Û É ' É « Û ÔÔ ãÉ »ã all the gluten-free options in seconds. Uniquely, it lists all products that have totally gluten-free ingredients,

not just those simply labelled as ¢ ¢ ÉÁ >Éɸ«Â£ ¢É »Éô Ûè£ Halal? Vegan? Kosher? Now you  »ã ÷Éè ¨É« ]«ÁÔ» WHAT’S NEXT? Further development of this facility is ongoing. More dietary  »«¢ Ûã÷» »ã Û «Â£ worked on, alongside the facility ãÉ ¨ÉÉÛ Áè»ã«Ô» »ã Û

DID YOU KNOW…?

There are 3.5 times more vegans in the UK than there were in 2006, making it the fastest-growing lifestyle movement; 35% of people say they are ‘semi-vegetarian’.

Adults should consume a maximum of 6g of salt per day, but the average Brit consumes 8.5g. The low-salt filter is an easy way to help you choose wisely.

About 2 million people in the UK have a food allergy, excluding food intolerances.

42% of people are considering reducing their meat intake, and 29% of dinners are already free from meat and fish.

‘

I find the dietary filter really useful – no more reading long lists of ingredients – thanks!

Jessica Brennan, Tesco customer

’

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Neutralise bad breath for a healthier mouth

Unbeatable 12hr Protection TEETH TONGUE CHEEKS GUMS

Sloane 12-piece dinner set, £35

PHOTOGRAPHY DAN JONES PROP STYLING TAMZIN FERDINANDO

211-4236

Hello, sunshine The sun is just around the corner so get rea dy for dining outdoors, your f irst barb e cue of the year and the chance to refresh your home with some new-season gems…

LAID-BACK SUMMER STYLE Keep your dining table fresh, understated and chic. Plain white crockery is a great investment and easy to update or accessorise however you like. Introduce a colour ÓÈÓ ö ººªÁ¢ Èóº óªâ§ a single type of fruit, such as lemons, tomatoes or bright green apples.

73

HOME LIFE

Many hands make light work, but when it comes to household jobs, helping hands often disappear. Here’s how to get ever yone involved magine living in a home where the fridge is always full and your sock drawer is never empty. Bills are paid on time, birthdays never forgotten. There’s even enough spare time to run yourself a bath. Sound like a distant dream?

Hardly surprising when research shows that half of those who say their home isn’t as clean as they’d like blame it on being too busy*.

With the burden of housework often falling to one person, it’s no wonder so many of us are drowning in our to-do list, which includes remembering everything from sports days to adding washing powder to the shopping list.

I

74

‘This mental load can actually cause more exhaustion than the physical load of running a home,’ says Martina Sheehan, author of Do Less, Be More (Hay House). We think it’s time for less stress and more fun, so let go of the reins and get everyone to help out. Hello teamwork!

HOLD A MEETING ‘This is the best way to get everyone on board diplomatically,’ says Fiona Bennett, professional organiser at simplifyyourhome.co.uk. First, make a list of all the jobs that need to be done to keep things ticking over. This might include putting the bins out, feeding the pets or doing the washing up. See if you can share out these jobs, agreeing when they will be done and by whom.

‘Handle the process carefully and respectfully,’ says Fiona.

‘It should be a sharing of ideas, where everyone is heard.’ Discuss the chores you dislike.

What one person hates, another may  » /¢ 㨠are jobs you all dislike,

you could do them as a team, or take it in turns. You ô«»»  ãÉ ö« » «Â »»Éô«Â£ Ô ÉÔ» ãÉ É ã Û¸ in their own way without criticism. If you’re really fussy about folding sheets super-neatly, it might be best to do this job yourself.

WORDS KIM JONES ILLUSTRATION BROOK VALENTINE *According to a survey by cleaning product company Spontex

CREATE INCENTIVES Children will need a bit of motivation, says Fiona.

‘A tidy house is not something they aspire to, so you need to come up with something more exciting. I’ve researched the pros and cons of monetary rewards for children and if you reward them for every job, you run the risk of them refusing to do tasks because they have enough money saved up.’

The best way to avoid this is to have a basic set of jobs that are compulsory (keeping their room tidy and taking dirty clothes to the laundry basket for example), while things like helping clean the kitchen and bathroom are extras they can earn from.

‘For younger children, instead of money try another reward system,’ says Fiona. ‘We use marbles in a jar Á÷ ãô«ÂÛ ÂÁ » Û ¢É ɫ£ ¶É Û É Û¨Éô«Â£ kindness. Have a target of 10, and when that’s reached, your child can have a pre-arranged reward such as a set amount of screen time.’ Happy days!

BUILD A MEAL PLAN Meal planning and shopping can eat up hours. ‘I suggest having a twoweek rolling meal programme that you tweak when you need to,’ says Fiona. This way you have a shopping list ready to go each week. If you already share the cooking, that’s great. If not, get everyone to choose a meal from the list they’d be happy to make or help to make.

NIP ANNOYING HABITS IN THE BUD

‘

Discuss the chores you dislike.

What one person hates, another may like

’

Find out what irritates your household. This is a chance not only to air grievances (calmly, now) but to have a £«££» ãÉÉ ¢ã ÷Éè ó « Â㫠㨠«ÛÛè Û ÷Éè  come up with a ‘duty list’ that could include rules like: /¢ ÷Éè «ۨ ÛÉÁ 㨫£ ô¨ 㨠«ã Û Û¨Éô £ » É ¶ É¢ Ô Âèã èãã Ô» Û «ÂÛ «ã Éèã ÷ » «ã  pop it on the shopping list; When you have a bath or shower, or brush your teeth in the sink, please clean it afterwards; If you see the bin’s full, please empty it.

TEAM UP TO TIDY UP ‘Make sure everything in your house, from school bags to opened letters, has a home that everyone knows about,’ says Fiona. ‘Make it a rule that everyone returns items after use. This doesn’t have ãÉ «ÁÁ « ã »÷ «ã Û K< ãÉ » ã ¸« Û «Á £«Â ã«ó  öÔ «Á Âã »  »»Éô Á ÛÛ ãÉ ¨ ÔÔ Â èã have a team tidy-up at some point. It doesn’t have to be a boring chore: put on some music and set a time »«Á«ã ãÉ ¢è c¨ Û Á ÔÔ»« Û ãÉ Á »ã«Á Û £ ã everyone into the habit of clearing the dining table so it doesn’t always fall to one person.’

LET IT GO If you think you’ll have trouble giving up the control that running the home gave you, think again. ‘It’s nice to feel indispensable, but it’s much more rewarding to feel part of a great team,’ says Fiona. ‘And it’s no fun being around a control freak! In fact it can very quickly disempower everyone else in the family.’

Teamwork makes for a happier home, and getting kids involved gives them a sense of pride and achievement.

It also gives you the chance to enjoy more me-time.

Now, how about running yourself that bath?

75

HOME

Hotel chic Bring a b outique fe el to your home with these buys and insider tips to create a spa ce that’s st ylish and livable

WORDS JO WOODERSON

STYLING TIP Make use of neglected nooks and wasted spaces by creating a cosy reading corner. Or, if you don’t have room for that, use a decorative side table to display your favourite accessories.

Cruse Brass Socks Side Table, £49 526-0842; Dexter Velvet Armchair, £429 773-1686; Cushions, from £12 See in store or online for details

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MAKE A STATEMENT ]É¨É ÛÛ Â D« É É c » £199 673-2337; ]É¨É YÉè ÛÛ Â D« É «Â¸Û c É»» ÷ £149 447-3160; Copper  £É» ô ¢ ÉÁ See in store or online for details; '» ÛÛ Û From a selection, see in store or online for details

Mix and match metallics for modern decadence Gold, rose gold, bronze and copper can all work together harmoniously.

Go bold on walls and floors Midnight blue against metallics creates a striking look, ô¨«» ÛÛÉ « Û «Â ô¨«ã É ô¨«ã É mid-grey keep the look fresh for spring.

Introduce an accent colour Hot pink is the perfect addition to this palette. /Âã É è «ã ô«ã¨ Éô Û Â ÛÛÉ « Û

Play with texture in shiny metallics, coloured glass and embroidery

COLOUR PALETTE INSPIRATION > &c ]É¨É YÉè ÛÛ Â D« É E Ûã É¢ c » Û KÁ »s Û Ÿ In gold 181-7326 Ks s Û ô«ã¨ D ã » Û Ÿ In cerise 616-1134; D £20 776-2122. »» É㨠 » Û ó Û Û » Âã ÂÛ Â a selection, see in store or online for details

Go bold with floral displays – think hot pink orchids and violet delphiniums 78

541-8453;

» > Âã Â ÛÛÉ « Û From

HOME

DIVE INTO DECADENCE Create a sumptuous, boutique boudoir with moody hues, opulent fabrics and glitzy decorative objects.

Freshen the look for the new season by contrasting that with white patterned bed linen and a chic new bedside table. If you have lightcoloured walls, opt for hot pink or grey designs on your bed.

‘

Our illustrations and patterns are all original and hand-drawn, and we’ve chosen premium materials such as goose feathers and velvet Steve Rowe, Tesco Head of Design

’

è»ó ãÉ D » ã ]« c » £55 637-1587; { ¢ Á £419 In midnight blue double 440-4611; ¨ ÷ »ÉÛÛÉÁ èó ã ] ã £26 double 324-0233

See the complete range at tesco.com/direct/fox-ivy 79

HOTEL CHIC Create the look in an instant with these key statement pieces for an elegant and sophisticated style

CLOCKWISE FROM TOP LEFT Metal Base Lamp, £30 In rose gold 589-2978; Gold Feather Trinket Tray, £10 787-7392; Velvet Cushion, £12 In cerise 439-7925; Copper Pineapple Cup with Straw, £10 347-2211 Topaz & Amber « èÛ £12 200ml 290-4159; Hexagon Marble Box, £12 482-5815; Orchid in Metallic Pot, £18 In cerise 581-4610; Soho Espresso Cup and Saucer, £4 372-2031 80

See the complete range at tesco.com/direct/fox-ivy

Age of elegance Classic vintage st yle re ceives a revamp for 2018 with mute d tones and b old shap es

Carrington Armchair, £429 In grey 119-4595; Large Carrington Sofa (with check cushions), £629 In pink 297-9408; Carrington Footstool, £279 In grey 160-1970; Fern Print Curtains, £70 66x90in 338-6698, £65 66x72in 320-6906, £60 66x54in 775-6178; Cushions, from £20 See in store or online for details; Accessories From a selection, see in store or online for details 82

PARE IT BACK Twist the traditional with bare walls Try Ô » £ ÷ É É ô¨«ã and stripped-back ÉÉ É Û /¢ ÷Éè have carpets and wallpapered walls, introduce a modern feel with statement candles and striking Éô «ÛÔ» ÷Û

HOME

NEW ROMANCE Nostalgic hues are back Soft shades of dahlia pink, dusky rose and dove grey combine to create a fresh new palette for summer. This look is romantic and sophisticated; classic furniture and delicate patterns are interspersed with modern touches such as statement vases and oversized table lamps.

dusky rose dahlia pink

dove grey

COLOUR PALETTE INSPIRATION

Jardin dinnerware, from £4.50 See in store or online for details

Choose muted pinks and lilacs over baby pastels

Flower power Introduce florals in a contemporar y way

• For a modern look, choose bold,

Éó Û«û É »Û V ¢ ó«Âã £ ¢ » &É èÛ É ÛÁ »» Ô «Âã É »Û K ô¨÷ ÂÉã mix and match small and large motifs ÉÛÛ ô »»Û  Ûɢ㠢è «ۨ«Â£Û wÉè É 㠨 ó ãÉ £É ¢è»» ÉÂ É » ãÉ create a modern, nature-inspired feel: opt for accessories that feature fern leaves, branches and blossom.

Create a sense of abundance with ¢ Û¨ Éô Û èã Û«Ûã ã¨ è £ ãÉ £É Á ã ¨÷ Á ã ¨÷ ô«ã¨ » Éô Û Â É » Û«£ÂÛ É Ûɢ㠢è «ۨ«Â£Û

•

•

ABOVE Mirrors, from £8; Vases, from £12; Candelabra, £25, 308-8198; Other accessories From a selection, see in store or online for details

ABOVE LEFT Lucia Upholstered Bedframe, £369 In mink double 128-1182; Garden Birds Duvet Set, £26 Double 538-8201; Charterhouse Bevelled Glass Chest, £299 404-1074; Iridescent Glass Table Lamp, £40 170-9126

Discover more…

See the full range of Fox & Ivy furniture, dinnerware, home accessories and bedlinen at tesco.com/direct/fox-ivy

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Cutting edge Kit out the kitchen for a Bank Holiday feast with pans and knives designed for serious co oks JUST THE JOB Tough, durable pans are the mainstay of any kitchen. Go Cook forged aluminium pans are exceptionally hard-wearing, while the stainless-steel range mixes beauty with utility thanks to innovative features such as twin pouring lips and straining lids for easy draining.

TOP ROW Go Cook Aluminium range, from ÂŁ18 for the Forged Aluminium Frying Pan 24cm

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BOTTOM ROW Go Cook Stainless Steel range, from ÂŁ15 for the Multi-Steamer with Lid

KITCHEN

A CUT ABOVE Bring a professional edge to your cooking with a reliable set of knives. The Go Cook Damascus range is made using traditional crafting techniques for long-lasting sharpness yet features contemporary design. Alternatively, the Go Cook Soft Grip knives deliver ö Ôã«É » ¨«£¨ Öè »«ã÷ ã ÉÛã ã«ó Ô « »» ¸Â«ó Û £è Âã ¢É ÷ Û

Go Cook Damascus Knives, from £20 for the Utility Knife

Go Cook Soft Grip Knives, from £7 for the Paring Knife

Go Cook Soft Grip Knives, from £12 for the Bread Knife

Discover more…

Explore the full Go Cook range, exclusively for Tesco, at tesco.com/direct/go-cook

85

Let’s go

outside

Make the most of your outdoor spa ce – whatever the size – with these st ylish furniture sets

LUXURIOUS LOUNGING If you have a larger garden, why not create a relaxing reading area in a shady spot?

This gorgeous San Marino L-Shape Sofa Lounge Set is great for gatherings that go on long into the night – just add throws and blankets if it gets chilly.

San Marino L-Shape Sofa Lounge Set, £350 701-5780; t«»»Éô £É ÷ èÛ¨«É £12 458-1944; ÷»« « ÁÉ t«Â '» ÛÛ Û £3 each; »è «Ô «Û¨ three-pack; »è Éã D » Á«Â Serving Platter, £8.

8

A coffee table is great for get-togethers. Pile with nibbles and let everyone tuck in!

OUTDOOR FURNITURE

TWO’S COMPANY If you’ve only got a small outdoor space, this rattan San Marino Bistro Set is just right for enjoying morning coffee or afternoon tea. ]  D «ÂÉ «Ûã É ] ã 299-7335; D ÛÉ : ]É» ]㠫£ >«£¨ãÛ £10 674-4781; t«»»Éô £É ÷ èÛ¨«É £12 458-1944.

COMPACT SOLUTION If you need to seat four but space is at a premium, this San Marino Cube Set will fit the bill.

Comfortable, chic and neat, the chairs tuck underneath the table for the ultimate space saver.

San Marino Cube Set, £300 186-7432; 20 Solar Light Bulb >«£¨ãÛ 410-2304.

Add a personal touch with a chic cushion

WORDS :K tKK

Y]KE

MAKE IT LAST • WOODEN FURNITURE

FEED A CROWD If you love entertaining and have a spacious patio or terrace, this Andalucia Garden Furniture Set with its sun parasol and easy-to-clean glass-top table is perfect.  »è « ' £250 122-5971

 &è «ãè

All new Tesco furniture sets are treated but, for extra protection, apply wood preserver or oil and reapply annually. Ensure the wood is clean and dry, and pay particular attention to the legs, where moisture can be absorbed. Keep wooden furniture in a shed or garage when the weather is bad.

• PLASTIC AND RATTAN FURNITURE Items made from plastic resin are more hard-wearing, but be sure to cover them in bright sunlight when not in use to prevent fading. To wash, use soapy water and a sponge – a scourer is too abrasive. This also applies to rattan furniture. Bring rattan indoors during winter, as it’s not as resilient as plastic.

• METAL FURNITURE Aluminium and cast iron are very resilient and need little maintenance beyond washing with soapy water, but steer clear of pressure washers, as they can damage the coating. Metal furniture can usually be left out in all weathers if it has been treated with an anti-rust product.

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

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PROMOTION

Get your garden ready for summer You’ll enjoy your garden even more if it’s tidy. Here’s how to make light work of the job C L E A N YO U R F U RN I T U RE If your patio furniture lives permanently outdoors, protect it with a plastic cover. When you uncover it in the spring, give the tables and chairs a wipe-down with Cif Outdoor Furniture Wipes, 15 wipes, £2 (13p each). They’re large and thick, making them quick and easy to use, plus there’s no need to rinse after.

P RE P T H E B A RB E C U E Who isn’t eager for the first barbecue of the summer? So be prepared by getting your grill clean and ready to use.

A grill brush with wire bristles makes the job easy or, if you don’t have one, screw up some kitchen foil into a ball and use that. Team that with Cif Outdoor BBQ Spray, 450ml, £2 (£4.44/ltr), to make short work of any baked-on grease.

B RU S H U P YO U R D RI V E WAY Boost your curb appeal with a garden path that’s as good as new. Use a bristle brush to get rid of dirt, mould, algae and fungi stains from your paths and driveway, coupled with diluted Jeyes Fluid Outdoor Cleaner, 1ltr, £9. It kills 99.9 per cent of germs, and can be used on pet housing too.

SHINE THOSE WINDOW FRAMES Don’t forget to clean your outside uPVC window frames.

Simply spray on HG uPVC ‘Powerful’ Cleaner, 500ml, £5.80 (£11.60/ltr), leave it to work for a few minutes, then wipe off. To reach the window frame tops and any awkward spots safely, consider using a stepladder and telescopic cleaning brushes.

G E T S E T F O R P L AY T I M E The kids will be keen to play outside as soon as the sun is out, so brush any mud off their play equipment with a stiff brush, then use a sponge, warm water and some Cif Outdoor Multipurpose Cream, 450ml, £2 (£4.44/ltr).

Its powerful micro-particles will tackle tough stains and lift grime clean away. An old toothbrush is useful for digging dirt out of awkward spots.

P RE S S U RE - WA S H T H E PAT I O Here’s a top tip for ridding your patio of ingrained dirt, mildew and algae: clear the area, then use Jeyes Patio Power, 4ltr, £15 (£3.75/ltr), in your pressure washer and spray your patio clean – no need for any backbreaking scrubbing. Make sure you wear goggles and gloves, and keep pets and children out of the garden until the patio has dried.

…and don’t forget the little details!

B E AT S I N K B L O C K Don’t let a blocked sink and resulting flooded patio ruin your party. If your kitchen sink or bathroom basin isn’t draining, reach for HG Duo Unblocker, 2 x 500ml bottles, £10.50.

The unique two-component technology works in tandem to clear even the most persistent blockages. Safe to use: it neither foams or splashes when you pour it down the drain.

BIN THE SMELLS Don’t let smelly bins spoil your summer. Empty kitchen bins regularly, particularly in hot weather. Don’t forget to rinse food packaging before recycling it, to avoid attracting flies. And freshen up indoor and outdoor bins with a sprinkling of Jeyes Freshbin Powder Cool Linen, 550g, £2.20 (£4/ltr), to kill germs and neutralise nasty niffs. n

YO U R C L E A N T E A M

BARBECUES

New flames Choosing the perfect barbecue is simple with our handy guide WHICH MODEL IS RIGHT FOR YOU?

BUDGET

Brilliant value, this Starter Kettle BBQ, £25 505-8166, even comes with tools!

Feed the family with this great-value Barrel Charcoal BBQ with Cover, £40 440-2387.

Charcoal grills are generally 㨠ÁÉ É » ÉÔã«É  are conveniently portable, but the coals take a while to heat up, so they are not suitable for grilling in a hurry. They do give a »Éó »÷ ÛÁɸ÷ óÉè ãÉ ¢ÉÉ Gas burners heat up quickly so you can be ready to grill in minutes, plus they’re super-easy to clean. The practical choice if you do a lot of barbecuing and entertaining, but they usually require a larger investment.

MID-RANGE CLEAN-UP JOB

Compact and É » ã¨«Û Two Burner Gas BBQ, £50 763-6030, is ideal for gas barbie newbies.

Make outdoor dining easy with the American Three Burner Gas BBQ, £125 555-6175 – the gas burners allow for temperature adjustment without the mess and hassle of coals.

Cleaning your barbecue will Á ¸ «ã è ÁÉ « Âã»÷ prolong its life and prevent the spread of bacteria that can cause food poisoning. Ensure the barbecue has cooled Éô ÁÉó Û¨ ÉÂ É » barbecues or safely disconnect £ Û Y ÁÉó 㨠£ ã Û ã¨ Â èÛ ¨Éã ÛÉ Ô÷ ô ã  barbecue brush to clean.

Most barbecue tools can go in the dishwasher.

WORDS JO WOODERSON

LUXURY

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The smart-looking Outback Solis Four Burner Gas BBQ with Side Burner and Cover, £195 555-6175, is great for feeding a crowd.

Combining a sleek and durable steel frame with a spacious porcelain cooking grill, the Outback Lumina Six Burner Premium Gas BBQ with Side Burner and Cover, £400 731-2585, is a stylish investment.

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

Kit yourself out with this Outback BBQ Stainless Steel Tool Set in Aluminium Case, £18 158-8068.

PROMOTION

8 ways to keep your family sun safe With top advice from Nivea Sun and Cancer Research UK, you can keep safe in the sun, at home and abroad

1

SLAP IT ON

When the family is getting dressed, look for areas that aren’t covered by clothes and apply sunscreen. Put plenty on and reapply often. Adults and kids should use sunscreen with at least SPF15 and four or more stars for protection against the two main types of UV rays.

3

AIM FOR SHADE

One of the best ways to protect your skin is to spend time in the shade. Look for full shade, rather than dappled trees. If you’re sitting under an umbrella in the garden, make sure you move it (or yourself) as the sun shifts.

4

PICK YOUR MOMENT

2

COVER UP

*

YouGov: yougov.co.uk/news/2017/05/16/almost-quarter-brits-dont-use-sun-cream-summer/, 16 May 2017.

Cancer Research UK is a registered charity in England and Wales (1089464), Scotland (SC041666) and the Isle of Man (1103)

In strong sunshine everyone needs to wear clothes that cover them up – think loose, long-sleeved tops, wide-brimmed hats or caps, and a pair of sunglasses.

Left to right: Kids Roll-on SPF50+ 50ml, £5 (£10/100ml); Kids Moisturising Sun Spray SPF50+ 200ml, £5 (£2.50/100ml); Protect & Moisture Sun Spray SPF50+ 200ml, £5 (£2.50/100ml); Protect & Moisture Sun Lotion SPF50+ 200ml, £5 (£2.50/100ml)

The sun’s UV rays are strongest between 11am and 3pm, when the sun is at its highest in the sky. Head for shade around this time and try to plan outdoor activities for during the earlier and later parts of the day.

5

months of April and September when UV levels are at their highest, and especially if your family’s skin burns easily.

6

BE SHADOW SMART

Know when the sun is at its strongest by checking out your shadow. When it is shorter than you are, that’s when you’re most likely to burn.

7

KNOW YOUR FAMILY’S SKIN

Get to know how your and your family’s skin responds in the sun.

If you have a lighter skin tone or burn more easily, take extra care. Don’t let sunburn catch you out.

STAYCATION DANGER

You can’t feel UV radiation, so it can be easy to get sunburnt – even in the UK. Wear sunscreen, cover up and aim for shade, particularly between the

Look for SPF15 or higher, then put plenty on and reapply regularly.

It’s what you do with it that counts!

8

CHECK THE DATE

Almost one in five of us is knowingly using expired sunscreen*. The bottle should have a symbol on the back telling you how long you can use it for, but this is usually a year after opening.

S

É ã¨ ÷ «Â£«Â£ ¸ »Á è « Û «»» c É £ Á Û ãè «£ ô«ã¨ ó £   ÛÉÁ high-street brands are even ãè «£ ãÉ ã¨ « ã É »É£ÉÛ c¨ Ô Ûã ¨ Û Â ó  ÛÉ ÔÉÔè» c¨«Û ÉÁÔ» ã »÷ Á ¸ Û Û ÂÛ ¸ 㨠 «Û Û ¢ Ô» ãÉ ÛÂ裣» «ÂãÉ ô¨  »«¢ «Û ÁÉó«Â£ ãÉÉ ¢ Ûã ]É ¨Éô ö ã»÷  ô £ ã ¨ »ã¨÷ ¨«ã É¢ 㨠£ÉÉ Ûãè ô«ã¨Éèã »«ó«Â£ «Â ã¨ Ô Ûã É «Â£ ãÉ V ã <«Â Á Â Ô É¢ ÛÛÉ É¢ »«Â« » ÔÛ÷ ¨É»É£÷ 㨠ÂÛô «Û Âã« »÷ èÔ ãÉ èÛ /¢ ô »Éɸ ¸ ÉÂ ã¨ Ô Ûã «Â ¢ ãè » ô ÷ ãÉ ã É «£ »«¢ ÁÉÁ ÂãÛ Û ô »» Û ôÉ ¢è» »«ãã» ã¨«Â£Û Â ô¨ ã ô ó » Âã  ¨Éô ô ó £ Éô 㨠ã  É»÷ ÔÉÛ«ã«ó 㨫£ ¨ öÔ» «ÂÛ èã ãÉ ÛÔ Â ã«Á £ ãã«Â£ Á«Ûã ¸ Û Á «Â ã¨

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Peter Kinderman, professor of clinical psychology at the University of Liverpool, leads the Psychology and Mental Health: Beyond Nature and Nurture course on the FutureLearn social learning platform

A dash of nostalgia c an b oost your conf idence, help you rela x and raise a smile.

Find out how you c an make the past work for you

WELLBEING

past or thinking everything was better back then is going to create an unhappy present. As with most areas of life, balance is the key.’

Memory is vital to continuity, connecting us to our former selves.

Were you brave as child? Kind to Éã¨ Û Y ã«Â£ É ã¨ÉÛ £ÉÉ qualities that are still part of your makeup is a powerful thing. It’s why we get a buzz from reliving our misspent youths: dancing around the kitchen to the songs that made us giddy as teenagers lets us feel as carefree as we did back then – if only for an evening. c¨  ãÛ É¢ ÔÉÛ«ã«ó ã«É ¢ ÉÁ £ ã É   creativity to aiding relaxation and contentment – are so bountiful that it’s worth being mindful of the process.

Our senses are closely entwined with memory: sights, sounds and ÛÁ »»Û  »» «Â£ ã¨ Ô Ûã ÉÉ «Â£ back, making them an easy way to access your good-memory archive.

SOUNDS GOOD Music has the power to transport you to your youth in an instant. For the ultimate feel-good night in, invite friends round to dance to oldschool classics in your kitchen with a few glasses of wine.

Or create a playlist of your old ‘going-out’ tunes and listen to it when you exercise, for a hit of energy. You might be surprised how much longer you can run, jog or dance.

creating physical memories: sort those digital photos you’ve been meaning to print out, frame your favourite snaps and start a 2018 album so you have new memories.

Or jump on the ‘home movie’ trend and download a nostalgic videomaking app such as VHS Camcorder (£3.99 App Store; £2.99 Google Play) to create vintage-feel videos.

All of this adds up to the perfect excuse to sing your heart out into your hairbrush or indulge in another slice of Mum’s fruitcake. Because as well as making you feel good, you  É Âã ÷Éè ɫ£ something positive for your mental wellbeing. The past really can help create a happier present.

WORDS KATIE HUTLEY ILLUSTRATIONS TELEGRAMME

BREATHE! ] Âã «Û ÔÉã Âã Á ÁÉ ÷ ¶É££ c ÷ Ô« ¸«Â£ ¢ £  ÷Éè ôÉ è «Â£ É Âã Ô¨ Û É¢ ÷Éè »«¢  ÛÔ «ãû«Â£ «ã É ¢É  «ÁÔÉ ã Âã Á ã«Â£ ÷Éè »»  ÷Éè Û »¢ ô »¸«Â£ «ÂãÉ ã¨ ÉÉÁ ô«ã¨ ÷Éè ¨ ¨ » ¨«£¨ K Ô» Âã ¨ Û Â Éô Û in your garden or ô«Â Éô Éö 㨠ã Á«Â ÷Éè É¢ ÷Éè ¨«» ¨ÉÉ c¨ Û ÂãÛ ô«»» ÷ ÷Éè ãÉ Û ¢ ¨ ÔÔ÷ Ô»  Á ¸ ÷Éè ¢ » » ö

BAKING THERAPY Comfort food can be very powerful.

Few things lift the spirits as much as baking something your grandmother used to make, even if it was the stodgiest bread pudding or those

rock cakes. And you can multiply the happiness factor by baking with family, or passing on a recipe to those close to you. Or try cooking ÷Éè É㨠¨ »¢ 㨠Á » ÷Éè Ûã enjoyed together. Nostalgia is a great way to bond and can help people feel loved and valued.

SEEING IS BELIEVING If you feel disconnected, visit a place that played a key role in your past, perhaps where you went on ÷Éè Ûã ÉÁ Âã« ¸ É ã¨ beach you played on every summer as a kid. Feel the sand between your toes, smell the salty sea air and buy proper chips doused in vinegar. The place will probably have changed no end, but often the home of old memories can create brilliant new ones, while connecting with your past can help you make sense of the present. While you’re at it, start 93

BEAUTY

Summer skin secrets revealed We unlo ck some of the b est insider se crets to prepping and prote c ting skin, from shor tcuts to ma de-to-measure cheats

Face Brush strokes One of the best ways to prep skin for summer is to sweep away dead skin cells. ‘If you want to stimulate your circulation, get skin glowing and get the most out of your skincare, then facial brushes get my vote,’ says skincare expert Frances Prescott.

Brushing skin makes your cleanser work harder, your moisturiser go further and increases absorption of intensive hydrating treats like masks. You don’t have to spend a fortune – a manual brush will freshen up skin better than a face cloth.

Or try Magnitone First Step Sonic Face Skin Cleansing Brush, £40 – it’s rechargeable and comes with the added  ã É¢ Âã« ã « » èÛ¨ Û to help minimise blemishes and prevent unwanted breakouts.

Tanning tip Get a golden glow. ‘Toner makes skin slightly acidic and self-tan will develop better on an acid, rather than alkaline surface,’ says Frances. Simple Kind to Skin Soothing Facial Toner 200ml, £3 (£1.50/100ml), is an alcohol-free, pH-balanced formulation with chamomile and witch hazel.

Layer it on Layering lotions is a great way to take you from one season to the next. ‘For day, apply a vitamin C cream or serum under an SPF of at least 15,’ says skincare expert Kerry Payne (Omniya. co.uk). ‘Vitamin C is one of the best ingredients for treating and preventing uneven pigmentation and age spots,’ she says. It also boosts radiance.

Smooth on Nivea Q10 plus C Anti-Wrinkle + Energy Day Cream 50ml, £10.95 (£21.90/100ml). In the evening, opt for a lighter night cream, but layer it after facial oil or serum. We like Nivea Daily Essentials Urban Skin Detox + 48H Moisture Boost Night Gel Cream 50ml, £7.99 (£15.98/100ml).

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

95

BEAUTY

Tidy those toes

Feet

If a razor is your go-to for smooth skin, try these top tips from skincare expert Frances Prescott for great results

V Ôԫ£ Û¸«Â ¢É ÛèÁÁ «Û ãÉÔ ãÉ ãÉ « D ¸ èÔ ã«Ûã  ۸«Â öÔ ã ] »»÷ <ó »¨ «Á Û ÷Û ã ÷Éè Éô ÛÉ» Û ó«Éè ô«ã¨ » ÁÉ ¶è«  ö¢É»« ã«Â£ É ÷ èÛ¨  ÛÛ Âã« » É«»Û 㨠¶è« É¢ ¨ »¢ » ÁÉ ãÉ Éô» É¢ ô Áô ã  ÔÉÔ ÷Éè ¢ ã «Â ¢É Á«Âèã Û ã¨ Â è ô«ã¨ èÛ¨ Â Ô ã ÷ E öã ¢ ô ÉÔÛ É¢ » ó  ÛÛ Âã« » É«» ãÉ ã¨« ¸ É ÷ èãã Â è «ÂãÉ ÷Éè ¢ ã &«Â »»÷ ÔÉÔ ÉÂ Ô « É¢ ÛÉ ¸Û ô¨«» ÷Éè » ö Calcot Manor Cactus Bristle Body Brush, £7; Scholl Dry Skin Instant Recovery Foot Cream 60ml, £6 (£10/100ml)

1 ÔÔ»÷ ô Á  »Û ãÉ ÷Éè » £Û «¸«Â« »«Â  è ÁÛ ¢É ÷Éè Û¨ ó c¨ ¨ ã ¨ »ÔÛ ãÉ ÛÉ¢ã  ¨ « ô¨« ¨ «Â ãè  Á ¸ Û Û¨ ó«Â£ Û«

Body Sweet! /ã Û É « » Ûè£ «Û £ÉÉ ¢É ÷Éè Û¸«Â ¶èÛã É 㠫ã ãÉ ÷Éè ã É É & « »«Ûã  Éô £è è s «Û¨ »÷ V ã » »Éó Û «ã ö¢É»« ã ô«ã¨ ¨  ¢è» É¢ Éô Ûè£ Á«ö ô«ã¨ ¢ ô ã » ÛÔÉÉÂÛ É¢ »ÁÉ ɫ» Û¨ Û ÷Û ]è£ «Û ã«ó ÂÉ裨 ãÉ ÁÉó Û¸«Â ô«ã¨Éèã Ûã «Ôԫ£ «ã ÷ K ã ÷ Soaper Duper Zesty Lemon Body Scrub 250ml, £7 (£2.80/100ml) ¢É Á«Â£ ÁÉ«Ûãè «Û«Â£ ö¢É»« ãÉ ã¨ ã «Û ¢ ¢ ÉÁ Ô ÂÛ Ûè»Ô¨ ã Û Â Á« É Û

WORDS KARENA CALLEN PHOTOGRAPHY GETTY IMAGES, PIXELEYES

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Silky smooth

2 Shave in the direction of hair growth where hair is thicker and skin is more delicate, especially on your bikini line.

Underarm hair grows in « Âã « ã«ÉÂÛ ÛÉ you’ll have to adjust the direction you shave accordingly. For legs, go with the grain for the Ûã Ûã ɸ Û ã¨ Â £ «ÂÛã for a closer shave 3 < Ô Û¸«Â ÛÁÉÉ㨠÷ è۫£ ÛÔ « Û¨ ó«Â£ ¢É Á É £ » c ÷ Gillette Satin Care Violet Swirl 200ml, £4 (£2/100ml)  ¢è»»÷ è £ Û¸«Â ô«ã¨ £ Âã» Ûè£ É ÷ Û è É 㨠÷Û ãô  ۨ ó Û

Glow and protect ]踫ÛÛ Û¸«Â »ÉÉ¸Û »Éó »÷ èã & Â Û V Û Éãã ó«Û Û /¢ ÷Éè ¨ ó Ô » Û¸«Â ¢è»» ¢ ¸ ã Â É ó  £ è » ã ÂÂ Û Â ãÉÉ Áè ¨ , ã « ¸ » Â Û »¢ ã  ô«ã¨ É ÷ ÁÉ«Ûãè «Û hÛ ¨ »¢  ¨ »¢ Öè Âã«ã« Û ã¨ Â ÁÉ ¢ ¸ ã   » ÛÛ »Éã«É Éó ¢ ô ÷Û c ÷ Dove Visible Glow Self-Tan Lotion in Fair To Medium 400ml, £6 (£1.50/100ml)  ÉÂ ã ¢É £ ã 㨠]V& t »«¸ ÷ Á«Ûã Ûè ¨ Û Garnier Ambre Solaire Dry Mist SPF 30 200ml, £8 (£4/100ml).

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

Gillette Venus And Olay Comfort Glide Razor, £10

PROMOTION

Visibly repair 7 types of hair damage in one use Love your hair with our savvy routine and protective products 4 LOCK IN M O I S T U RE

We put our hair through a lot. But in just one use, the Biotin+ Repair 7 range from TRESemmé visibly repairs seven types of damage: bleaching, brushing, blow-drying, braiding, colouring, curling and straightening. Follow these tips for visibly healthier hair.

After washing hair, use TRESemmé Biotin+ Repair 7 Conditioner 400ml, £5 (£1.25/100ml), to ensure it looks healthy and hydrated. The range’s unique formula strengthens each strand, inside and out. Pay attention to the bottom three-quarters of your hair, concentrating on the ends.

1 B RU S H O F F Combing stubborn tangles out of wet hair can really tug and cause damage. Try brushing your hair before washing it, to eliminate the worst of the knots. Or use a widetoothed comb or cushion brush after washing. It won’t pull at hair like a regular brush, and removes tangles with less wear and tear.

7

2

2 IN THE WASH Start your hair-care routine by cleansing your hair with a protective shampoo like TRESemmé Biotin+ Repair 7 Shampoo 400ml, £5 (£1.25/100ml). Its special formula penetrates inside the hair fibre to restore broken bonds caused by hair damage. Apply a generous amount to wet hair, gently massage the scalp and roots with your fingertips to work into a lather, then rinse thoroughly.

If you feel your hair could use some extra protection, towel-dry then spritz it with TRESemmé Biotin+ Repair 7 Primer Spray 125ml, £5.50 (£4.40/100ml), which creates a barrier against the heat of blow-drying and styling, as well as adding shine.

6 P I L L O W TA L K

5

Cotton pillowcases can be harsh on a hairdo, ruffling hair cuticles while you sleep. Switch to silk or satin and wake up with lovely smooth locks instead of a frizzy bedhead – particularly great if you don’t wash your hair every day.

7 C A RE PAC K AG E Bring dry, damaged or limp locks back to life with the smooth, concentrated formula TRESemmé Biotin+ Repair 7 Instant Recovery Mask 300ml, £5.50 (£1.83/100ml).

3 S TAY C O O L Water that’s too hot can leave hair looking lifeless, so wash hair in warm water. The final, post-conditioner rinse should be as cold as you can bear. This helps close the hair shaft, locking in nutrients and leaving hair looking healthy and shiny.

5 DEFENCE F O RC E

4

1

Heads up For more information, visit tresemme.com/uk @tresemme @tresemmeuk

PHOTOGRAPHY PIXELEYES Products were tested over a few weeks, for best results use over an extended period of time

TRIED AND TESTED

SMILE BRIGHT Our panel delivers their verdict on whitening toothpastes SENSODYNE PRONAMEL GENTLE WHITENING, £4 Bryony I liked the milder taste of this toothpaste. I’d buy this if my teeth were feeling sensitive.

Alison I really liked the minty flavour of this one and it made my teeth look brighter.

Emma This had a mild taste and said it was ‘gentle’ on the packaging, but I did see a slight improvement in the colour of my teeth.

ORAL-B 3D WHITE ARCTIC FRESH, £3.50 Bryony My teeth felt very clean and the freshness remained all morning.

Alison This toothpaste was easy to dispense and my teeth did feel clean and fresh.

Emma I really liked the taste of this one and my mouth felt fresh all morning. I did notice a small change in stain removal.

PRO FORMULA ALL-DAY PROTECTION COMPLETE WHITENING, £1.25 Bryony Easy to open with one hand and had a pleasant taste. Great value!

Alison I was pleasantly surprised by this: I liked the mint flavour and it worked at lifting stains.

Emma This had an interesting texture, and I definitely noticed a small change in whiteness over the trial period.

COLGATE ADVANCED WHITE, £3.50 Bryony This had a nice lasting freshness and I noticed that my teeth did look a little whiter after a few days.

Alison I liked the texture of the micro-cleaning crystals and my teeth looked slightly whiter. I’d buy this.

Emma My teeth felt squeaky clean after using this and, of all the toothpastes, this was the one where I noticed the most change.

OUR PANEL Bryony Bowie, 25, from Cumbria, has mildly discoloured teeth and has tried a whitening paste for sensitive teeth.

Alison Fordy, 40, from Kent, would like to have whiter teeth, but has not used a whitening toothpaste before.

Emma Ferguson, 34, from London, has discoloured teeth, but tends to buy enamel protection toothpastes.

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

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All you need is a…

Yann wears…

F&F White Crew-neck T-shirt, £5 F&F Navy Textured Shorts, £12 100

PHOTOGRAPHY TERRY BENSON, JOSE GOMEZ HAIR AND MAKEUP OLIVIA FERRER You should consult your physician or other health care professional ¢É Ûã ã«Â£ ã¨«Û É Â÷ É㨠ã ÛÛ Ô É£ ÁÁ

Yoga exercises mind and body.

We challenged Yann D’addario, 31, to practise at home

FITNESS

YANN SAYS…

TANIA SAYS…

hile I go to Thai boxing classes and often ö º âÈ óÈÖ· Àö õª ªºªâö Èçº ââ Ö . ºÚÈ § ò çÚö §ÈÀ ºª¡ óªâ§ âóÈ öÈçÁ¢ §ªº Ö Á ÚÈ . Á Á ªâ § Ö âÈ Ö º õ . À ªÁâÖª¢ç ö öÈ¢ çâ ó Ú âÈÈ Ú§ö âÈ attend a class, thinking I’d be the only man there!

With my other commitments, I wanted to practise yoga at home once I’d attended a few classes.

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Tania Brown is an international yoga instructor from southeast London. Visit taniabrownyoga.co.uk for online tutorials, and follow her on Instagram and Facebook for quick tips and inspiration.

My first class

vÈ¢ À · Ú óÈÁ Ö¡çº ¢ Á⺠âªòªâö ¡ÈÖ ÀÈÚâ Ó ÈÓº çâ â§ Ö Ö ÚÈÀ · ö ⧪Á¢Ú âÈ Ö À À âÈ òȪ ªÁµçÖö Á ¢ â ⧠ÀÈÚâ Èçâ È¡ öÈçÖ Ú ÚÚªÈÁ ÚÓ ª ººö ª¡ öÈç Ö ÓÖ âªÚªÁ¢ â §ÈÀ

. ó Ú óÈÖÖª Èçâ Àö ÖÚâ öÈ¢ º ÚÚ Ú . â§È碧⠑I’ll never be able to do the stretches or even the ó ÖÀ çÓ çâ Àö öÈ¢ ªÁÚâÖç âÈÖ b Áª Óçâ À â Ú Á . ¡ÈçÁ ⧠ÓÈÚ Ú ó Ö ÁÈâ ªÀÓÈÚÚª º ÈÁ . ó ÖÀ çÓ vÈ¢ ªÚ Ö ººö Èçâ Ö â§ªÁ¢ Ö º õªÁ¢ Á ¡È çÚªÁ¢ ÈÁ öÈç .â Ú Áªâ ºö ÁÈâ Èçâ ÈÀÓ ÖªÁ¢ öÈçÖÚ º¡ âÈ â§ Ó ÖÚÈÁ Á õâ âÈ öÈç . À çÚ âÈ ÈÀÓ âªâªò ÚÓÈÖâ ÚÈ â§ªÚ ó Ú Õçªâ § Á¢ ¡ÈÖ À çâ . ó º· Èçâ È¡ ⧠º ÚÚ feeling as light as a feather and really energised.

1

Create a calm space for your yoga. It should be quiet and clean, without clutter.

If you’re distracted, you won’t get the most out of your practice.

At home b Áª ¢ ò À ÀªÁçâ ÓÖÈ¢Ö ÀÀ È¡ exercises to complete at home, three times a ó · . Ú· § Ö âÈ ¡È çÚ ÈÁ õª ªºªâö Ö â§ Ö â§ Á strength, as that’s the area I need to work on.

I enjoyed the kneeling twists – all the twists feel great – even the ‘pigeon pose’, which is a bit like ⧠ÚÓºªâÚ óªâ§ öÈçÖ ¡ÖÈÁâ º ¢ âç · çÁ Ö .â Ú ÁÈâ Ú § Ö Ú ªâ ÚÈçÁ Ú çâ º â Ú Ú ö . § ò ó ö âÈ ¢È çÁ⪺ . ò À Úâ Ö â§ â ÈÁ

2

Noticeable results

4

. À Á ¢ ⧠ÖÈçâªÁ â§Ö âªÀ Ú ó · Ú ªâ Ú ¡ ªÖºö Ú§ÈÖâ Á . Èçº â ªâ ªÁ çÖªÁ¢ ⧠ò ÁªÁ¢Ú once the kids had gone to bed. My õª ªºªâö ªÀÓÖÈò ¡â Ö µçÚâ ÈÁ ó · and two weeks in I was feeling calmer after yoga practice Á Èçº óªÁ down more easily before bedtime.

Thanks, Tania!

YANN’S VERDICT I’m a yogi! Well, not quite, but I’m getting â§ Ö vÈ¢ § Ú Áªâ ºö given me a focus for ªÀÓÖÈòªÁ¢ Àö õª ªºªâö and learning how âÈ Ö º õ

Wear something comfy that you can move freely in and won’t ¸ Ô »«Â£ ô«ã¨

3

Bare feet are best.

This will prevent you from slipping and make you feel ‘grounded’.

Try a simple breathing exercise.

Sit on a chair or, if you can, cross-legged on your mat. Breathe in for a count of four, then exhale for a count of four. Repeat 10 times with a straight spine and your eyes closed.

5

If you start with the breathing exercise (above) each day, soon you will start to want to do simple stretches and

Ö

techniques, which will ôÉ ¸ ÛÉ ã«ó »÷ «ã ô«»» become as much a part of your daily routine as brushing your teeth.

6

Take a few moments before you move to really focus on the moment so that you can feel the poses.

7

Set an intention for your day – how would you like to feel?

‘I am positive’, ‘I am strong’, ‘I am grateful’, ‘I am balanced’, ‘I am enough’. When the mind becomes busy or distracted, bring yourself back to this Á ã«ÉÂ

8

Enjoy! Yoga is fun and will improve how you feel. Don’t put any pressure on yourself to excel at it, or for it to be another thing you ‘should’ be doing. Just get going – you’ll soon  «ã ô«»» «ÁÔ Éó ÷Éè mind, body and spirit.

Yoga mat, £6 available in selected stores

101

MONEY

Make time save money Don’t let a busy life stop you spending a few minutes to save hundreds Cut costs K»«Â Û¨ÉÔԫ£ Û ó Û ã«Á èã «Â «ó« è » »«ó ÷ ¨ £ Û Â èÔ &«Â Éèã «¢ ÷Éè ¢ óÉè «ã ÛãÉ É Û ÁÉÂ㨻÷ É ÂÂè » »«ó ÷ ¢ »«ó ÷ ] ó ÷ c Û É «Û month (with a month’s free trial).

Save on fuel and parking Just because your local petrol station is minutes down the road, that doesn’t make it your best option. By using petrolprices.com ãÉ Â ã¨ ¨ Ô Ûã ¢è » «Â ÷Éè Û¨É ã detour could save you up to £200 a year.

Spend time seeking out a new parking space too. Pop in a postcode at justpark.com and it will direct you to the cheapest parking spot.

Balance the books Take a moment to budget your expenses. Download a free app to make it easy.

Yolt.com tracks your cash and helps you manage spending. Getchip.uk uses your spending ¨ «ãÛ ãÉ ôÉ ¸ Éèã ô¨ ã ÷Éè Â É ãÉ Û ó  ۫ԨÉÂÛ ÁÉ ÷ ãÉ ÂÉ㨠¨«Ô ÉèÂã tÉ «»» ÉÁ ÛãÉ Û ÷Éè «»»Û ã ¸Û Ô ÷Á ÂãÛ Â ó«Û Û É ãã ã Û Â »Û

Trawling price comparison sites for the best car insurance is tedious, but that’s set to change with Honcho (gethoncho.com). Launching this summer, insurers will be able to bid for your business. Type in your details  ô ã ¨ Û «ÂÛè Û £¨ã ¢É ÷Éè ÉèÂã 㨠÷ É ã¨ ôÉ ¸ É ÷Éè incentives and reduce your premium.

Share, save, cut congestion Û¨ «Â£ ÷Éè ÉÁÁèã can take time to organise – hence queues of cars with one person – but liftshare.com ÁÉó Û ã¨ ¨ ÛÛ» >É£ «Â É É Û ¸ »«¢ã  ÷Éè »» ÛÉÉÂ Û ó«Â£ ÁÉ ÷  cutting congestion.

Control spending with an app By 2021 debit cards will be the most-used payment method (Payments UK) – but research shows you’re likely to spend ÁÉ É è ÛÔ Â «Â£ ô«ã¨ trip to the cashpoint or try a Monzo Ô Ô « D Ûã «ã ô¨« ¨ ÷Éè ãÉÔ èÔ ó« 㨠ÔÔ hÛ at cash machines, in store and online.

Grab those vouchers »» ã¨ Û óó÷ Û ó Û èã Éèã  ¸ Ô ÁÉ ÷ É ÉèÔÉÂÛ èã «¢ ÷Éè É 㠨 ó ã«Á ãÉ É ã¨ ã ã ÷  ÔÔ Ûè ¨ Û óÉè ¨ É Û É è¸ ãÉ «ó 㨠» ã Ûã É Û Â ÁÉ ÷ É É Û

Travel for less Buying train tickets in advance can save as much as 43% on a journey.

Simply sign up to the Trainline app and add your journey details.

You’ll then get an email when cheap advance tickets go on sale, and info of when they’re likely to rise in price.

WORDS ALISON PALMER ILLUSTRATION NATALIA ZARATIEGUI

Let companies do the work

103

New

Look out for the Juicy Goose online

Find us on:

Starburst® and the Starburst® logo are trademarks of Mars or Affiliates © 2018 Mars or Affiliates.

Available at selected

stores

PRIZE DRAW

WIN

one of two great boating holidays

the Discover the joys of s ay rw te English wa

Moor your vessel an d take in the sights during your exciting adventure

Tesco magazine has teamed up with Le Boat to give readers the chance to win one of two brilliant boating holidays on the English or Irish waterways.

If you want to relax and take in the local surroundings, a Le Boat holiday is the only ô ÷ ãÉ ã ó » Û ã¨ Ô㠫 ɢ ÷Éè Éô boat, you decide where to stop and what to see. It’s so easy, in fact, that no license or experience are required – you’ll be shown everything you need to know.

Jump on board, steer a route and stop over whenever you please – for a spot of fishing, to visit an attraction and, of course, for a traditional pub lunch or dinner.

Two winners will each receive a fantastic seven-night holiday. They can choose any

boat sleeping four to 10 people for their week-long adventure. Boats departing from Benson or Chertsey in England have 10 river routes to choose from, while Carrick-onShannon or Portumna in Ireland have a choice of nine – and every one of them is magical. »» É ãÛ ¢è»»÷ Öè«ÔÔ ô«ã¨ »«Â  duvets, pillows, towels, heating, kitchen utensils, safety and mooring equipment, and cruising maps. The prize also includes handy bike hire for two, plus collision damage waiver and fuel. t¨ 㨠÷Éè »Éɸ«Â£ ¢É ã«Á ô«ã¨ the family, a romantic trip or a break with friends, it will be a holiday to remember!

To find out more, visit leboat.co.uk.

For your chance to win, visit tes.co/leboat by 23:55 on 4 June 2018 The prize draw is open to UK residents aged 18+. Normal exclusions apply. Closing date is 23:55 on 4 June 2018. Only one entry per household. There will be two randomly drawn winners. Each winner receives a seven-night, self-drive, self-catering Le Boat boating holiday to the total value of £2,500. Each winner can choose any boat sleeping between four and 10 people, departing from their choice of England or Ireland. Departures from Benson and Chertsey in England provide 10 cruise routes. Departures from Carrick-on-Shannon or Portumna in Ireland provide nine cruise routes. Fuel, collision damage waiver and two x standard bicycle hire are incl. There must be a minimum crew of two adults to operate the boat. Travel to and departure from boatyard is at the winner’s own cost. Prize must be taken by 31 October 2019, excl all UK Bank Holiday weekends and 31 October 2018-1 March 2019, subject to availability. If the holiday booked is less than £2,500, ÂÉ ¢è ɢ 㨠«  ۨ »» Á V ÉÁÉã c Û É ]ãÉ Û >«Á«ã c Û É ,ÉèÛ ]¨« V ¸ < Ûã » t ÷ t »ô÷ '  «ã÷ > ' &è»» ã ÁÛ Â É «ã«ÉÂÛ É»«Â ã ã Û É » É ã

105

CRAVE IT

OH-GO-ON-THEN Make batches of these moreish fluf f y doughnuts for those sofa moments with friends M I N I RI C O T TA D O U G H N U T S Makes 24 Takes 15 mins Cost per serve 12p

Pour vegetable oil into a wide, deep pan to about one-third deep. Heat to 160°C or until a small piece of bread turns golden in 30 secs when dropped into the oil. Meanwhile, whisk 200g ricotta, 2 eggs, 1 tsp vanilla extract and 3 tbsp caster sugar in a large bowl until smooth. Sift in 200g Ô» «Â Éè , 2 tsp baking powder and º tsp salt; fold in with a metal spoon.

Grease a large baking tray and your hands with oil. Use a teaspoon to shape

106

the dough into 24 balls, then transfer to the tray. Working in batches so as not to overcrowd the pan, gently place the balls in the hot oil and fry for 3Ω-4 mins, turning once or twice, until they turn an even, golden brown. Use a slotted spoon to transfer the cooked doughnuts to a wire rack lined with kitchen paper to cool a little. Serve dusted with 1 tbsp icing sugar and Tesco ĈÁ�ÚâƧ raspberry jam for dipping, if you like.

Each doughnut contains Energy

Fat

Saturates

Sugars

Salt

341kJ 91kcal 5%

4g 6%

1g 6%

3g 3%

0.2g 3%

of the reference intake. See page 8.

Carbohydrate 9g Protein 2g Fibre 0g

COOK’S TIP For the perfect dipping consistency, microwave the jam in a heatproof bowl in 10-second bursts for 30 seconds, stirring in between.

RECIPE ANNA CRANE PHOTOGRAPHY STUART OVENDEN FOOD STYLING BIANCA NICE PROP STYLING JENNY IGGLEDEN

ricotta doughnuts

Subject to availability. Pack for illustrative purposes only. ® Reg. Trademark of Société des Produits Nestlé S.A.

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£

8 w h a t ’s stopping you?

Floral leggings £14, black top £14, pink top £8. Available from 16th May in selected Extras, Superstores & online. Subject to availability. Delivery charges may apply.