Tesco Magazine - September 2020

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SEP TEMBER 2020

Weekend winners The pub classics and roast dinners you’ve been waiting for

+ACE YOUR ROUTINE • Master the Fish & chips p56

weekly shop • Kid-approved family meals

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PHOTOGRAPHY GARETH MORGANS FOOD STYLING EMMA JANE FROST PROP STYLING TAMZIN FERDINANDO

The start of a new school year has never had as much meaning as it does this September. And it’s not only kids who are stepping into a brave new world. Many of us have emerged to return to empty pubs, restaurants and high-street shops, or find ourselves back on the commute. There’s a lot to take in. To help you get into your rhythm we’ve dedicated our Kitchen secrets feature, p23, to helping you nail your weekly shop, saving time and money. Speaking of money, did you know nine in 10 adults find it difficult talking about their finances? We enlisted some expert advice to help you start the conversation, p101. Finally, if you’re craving pub food but can’t quite get to your local, our gastropub classics, p55, should do the trick. The Bloody Mary has a secret ingredient I absolutely love!

I’M LOVINGÉ

Lauren Rose-Smith, EDITOR

SOURDOUGH CRUMPETS Pleasingly salty and toasted until a little chewy on top, these beauties are taking my WFH tea breaks to another level. Tesco Finest Sourdough Crumpets 6-pack, 90p (15p each).

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For enquiries relating to Tesco, please contact Tesco Customer Services on 0800 505555 or email customer.service@tesco.co.uk Visit soundcloud.com/tesco-magazine for an audio version of selected features

Tesco magazine is published 10 times a year for Tesco by Cedar Communications Ltd. ISSN 2634-0720. All magazine enquiries should be addressed to Cedar Communications Ltd. Cedar believes in the highest standards in journalistic integrity. Please email karen.huxley@cedarcom.co.uk with any comments or complaints. Tesco magazine does not accept unsolicited contributions. Editorial opinions expressed in this magazine are not necessarily those of Tesco or Cedar, and the companies do not accept responsibility for the advertising contents. All products subject to availability in selected stores while stocks last. All prices and information correct at time of going to press but subject to change. Prices quoted exclude Express and some Metro stores, ROI, NI and IOM. Online prices may vary from those in store, and delivery charges apply. In certain circumstances it may be necessary to withdraw products without prior notice. Alcohol available to over-18s only. Alcohol prices may vary in Scotland and Wales due to Minimum Unit Price legislation.

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Coupons

TESCO MAGAZINE SAVINGS This issue’s brands include:

SEE IN-STORE MAGAZINE FOR COUPONS Evelliquas il ium velia sae et, utempor a ditissi del mod et, conet vel evelis

CONTENTS SEPTEMBER FOOD 105 Your recipes All the recipes in this issue

WEEKEND 9 September harvest Colourful dishes that make the most of fresh ingredients

37 The nation’s favourite COVER RECIPE JENNA LEITER PHOTOGRAPHY GARETH MORGANS FOOD STYLING EMMA JANE FROST PROP STYLING TAMZIN FERDINANDO

What does your perfect Sunday roast look like?

55 Recreate the classics Enjoy a traditional pub lunch… in the comfort of your own home

106 Finest moments Kick off a lazy weekend with this no-fuss brioche breakfast stack

EVERYDAY 46 5 for under £25 Five kid-approved main meals to serve four, all for under £25

KNOW-HOW 23 Tips and tricks Whether you plan it or wing it, make a weekly shop work for you

6

106

31 Jamie Oliver

68 Focus on: Root veg

Veg-packed dishes to get you back in the groove for autumn

Cheap, filling and versatile: find new ways to use autumn veg

40 Chef Derek Sarno

70 Step-by-step

This ‘cheeseburger’ Wellington is a wicked vegan centrepiece

Master the perfect cauliflower cheese soufflé omelette

53 How to build: An easy kid’s lunchbox

72 Too good to waste: Cucumber

Stuck for ideas? Mix and match to keep lunches interesting

Tips to store, revive and use up whole and sliced cucumber

18

REAL LIVING

CONTRIBUTORS JAMIE OLIVER Health ambassador for Tesco

COMMUNITY 66 Over to you

89

Recipes you’re rating and making, plus your questions answered

93 Community stories

FOR YOU

Why supporting charities has never been more important

HOME BEAUTY

77 Instant updates

84 Healthy skin

No green fingers are required to embrace this floral trend!

The ingredients that make modern skincare so marvellous

Return to routine with veg-packed recipes, p31, plus a look at Jamie’s new book, p64

DEREK SARNO Tesco’s director of plant-based innovation

Shake up your Sunday roast with Derek’s plant-based centrepiece, p40

JAMIE ROBINSON Tesco’s executive chef, product development

77 Family mealtimes are important to Jamie R. Read his tips for keeping them going, p16

FASHION 89 Focus on: Kinder denim F&F is making jeans that are kinder to the planet

97 Trend watch How catwalk looks translate into wearable F&F items

The team EDITORIAL Editor Lauren Rose-Smith Deputy editor Jo Wooderson Food editor Elli Donajgrodzki Chief sub editor Art Young Deputy chief sub editor Rob Goodway Senior sub editor Jenny Wackett Writer Bryony Bowie ART Art director Nina Brennan Senior art editor Alexandra Whitfield Senior designer Sarah Prescott Designer Freddie Stewart Creative solutions editor Alison Fordy Creative solutions art editor Melanie Robinson-White

97

SHOPPING IN STORE

78 Kitchen must-have

16 Best buys

Stunning copper-effect pans are gorgeous and easy to use

Check the aisles for midweek dinners, quick treats and more

WELLBEING

64 Books

80 Positive thinking

An exclusive preview of Jamie Oliver’s new cookbook, 7 Ways

Embrace uplifting changes from the recent difficult months

DRINKS

MONEY

45 Budget-friendly bottles

101 Your finances

Wines that work brilliantly with your Sunday roast… and wallet!

How to talk to your partner about money

CONTENT AND PUBLISHING Acting content director Rachael Ashley Food content director Jenny McIvor Group managing editor Kate Best Acting group art director Aileen O’Donnell Acting account director Hannah McDonald Account manager Renée Lo Account executive Saadia Osman PRODUCTION Production director Vanessa Salter Production manager Deborah Homden CEDAR COMMUNICATIONS CEO Clare Broadbent Global transformation and development director Christina da Silva Global content director Gina Roughan Global innovation director Rebekah Billingsley Business director Kate McLeod Global chief creative officer Stuart Purcell Marketing director Derek Harbinson Financial director Jane Moffett WITH THANKS TO Rachel Linstead TESCO Head of content Alicia Southgate Publishing manager Cintia Welch ADVERTISING SALES dunnhumby Ltd Senior campaign manager Rachael Wheatstone Campaign managers Caroline Dodds, Alex Doyle Advertising sales manager Tom Glenister For all advertising enquiries, please contact tom.glenister@dunnhumby.com

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FOOD | WEEKEND

September harvest

IN SEASON Early autumn produce never looked so delicious

Turkish figs Great to use in sweet or savoury dishes Need to know Store figs in the fridge, but remove an hour before eating for best flavour.

F I G & A L M O N D L OA F C A K E Serves 10 freeze undecorated cake only Takes 1 hr 25 mins Cost per serve 63p 175g unsalted butter, softened, plus extra for greasing

175g caster sugar 3 large eggs 2 tsp vanilla extract 1 lemon, zested, plus 1 tbsp juice 200g self-raising flour 50g ground almonds ¼ tsp baking powder 2 tbsp milk 6 Turkish figs, 2 chopped into 1cm pieces, the rest quartered 200g low-fat Greek-style yogurt 2 tbsp toasted flaked almonds 1 tbsp small mint leaves (optional) 2 tbsp clear honey

1 Preheat the oven to gas 3, 170°C, fan 150°C. Grease and line a 900g loaf tin with nonstick baking paper.

Beat the butter and sugar together for 2 mins or until light and creamy.

Beat in the eggs, one at a time. Add the vanilla, lemon zest and juice.

2 Stir in the flour, ground almonds and baking powder, followed by the milk, to make a thick batter. Fold in the chopped figs. Transfer to the prepared tin and smooth the top.

3 Bake for about 1 hr 5 mins until the cake is golden and risen, and a skewer inserted in the centre comes out clean. Remove from the oven and leave to cool for 10 mins in the tin. Turn out onto a wire rack to cool completely.

4 To decorate, spread the yogurt on top of the cake. Top with the quartered figs, flaked almonds and mint leaves (if using) and drizzle with the honey. Best eaten on the day it’s decorated, but the undecorated cake will keep in an airtight container for up to 3 days.

Each serving contains Energy

1657kJ 396kcal 20%

Fat

Saturates

Sugars

Salt

23g 11g 25g 0.3g 33% 53% 27% 6%

of the reference intake. See page 105.

Carbohydrate 42g Protein 8g Fibre 1g

For more fig recipes, visit tesco.com/recipes 9

Candyfloss grapes These Spanish-grown grapes are so called because of their distinct sweet flavour Need to know Grapes will last longer if stored in the fridge.

B A K E D G OAT ’S C H E E S E W I T H G R A P E , WA L N U T & B E E T RO O T S A L A D Serves 4 Takes 20 mins Cost per serve £2.21 50g walnut halves 2 x 100g goat’s cheese rounds 2 tbsp olive oil, plus extra for greasing ½ tsp Dijon mustard 1 lemon, juiced 1 tsp clear honey 250g Candyfloss grapes, halved 180g pack Tesco Finest sweet and fiery beetroot, sliced 80g pack watercress, spinach and rocket

1 Preheat the oven to gas 7, 220°C, fan 200°C. Put the walnuts on a baking tray and bake for 5 mins.

2 Put the cheeses in a lightly oiled baking tin, then bake for 5 mins until slightly melted; halve. Meanwhile, whisk together the mustard, lemon juice and honey in a small bowl.

Season, then whisk in the oil with 2 tsp water until combined.

3 To serve, divide the grapes, beetroot and salad leaves between 4 plates and drizzle over the dressing. Top each with a baked goat’s cheese half and a few walnuts.

Delicious with crusty bread.

Each serving contains Energy

1597kJ 386kcal 19%

Fat

Saturates

Sugars

Salt

28g 10g 21g 1.4g 39% 50% 23% 23%

of the reference intake. See page 105.

Carbohydrate 21g Protein 12g Fibre 2g

10

For more grape recipes, visit tesco.com/recipes

FOOD | WEEKEND

Red potatoes A top all-rounder that can be roasted, baked, fried and mashed Need to know Red potatoes grown in the UK are available all year round.

B A K E D P O TAT O E S W I T H CHIPOTLE-LIME BUT TER Serves 4 freeze butter only Takes 1 hr 15 mins Cost per serve 67p 4 x 250-275g Tesco Finest red potatoes, scrubbed 2 tsp olive oil ½ tsp flaky sea salt 40g salted butter, softened

20g chives, finely snipped 1 tsp chipotle chilli paste 1 lime, zest finely grated, plus 1 tbsp juice 4 spring onions, trimmed, cut into thirds and finely shredded lengthways

(using a tea towel) to open up the cross a little. Spoon some of the butter into the centre and top with the spring onions and remaining chives. Serve with grilled meat or salmon.

Each serving (250g potato) contains Energy

1 Preheat the oven to gas 6, 200°C, fan 180°C. Pierce the potatoes several times with a skewer or sharp knife and rub with the oil and salt. Transfer to a baking tray and bake for 10 mins. Reduce the heat to gas 5, 190°C, fan 170°C and cook for a further 1 hr or until tender in the centre when pierced.

2 Meanwhile, mix the butter with most of the chives and all the chipotle paste and lime zest and juice, beating it all together. Season with pepper; set aside.

3 Cut a cross in the top of each baked potato and squeeze gently

1249kJ 301kcal 15%

Fat

Saturates

10g 6g 15% 29%

Sugars

Salt

2g 2%

1.0g 16%

of the reference intake. See page 105.

Carbohydrate 44g Protein 6g Fibre 3g Source of folic acid; source of vitamin C; source of vitamin B1; source of vitamin B6

USE IT UP Stir a little chipotle chilli paste into chilli con carne, soups or baked beans to add a smoky flavour.

For more potato recipes, visit tesco.com/recipes

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FOOD | WEEKEND

Red cabbage Adds colour and an earthy taste to hot dishes and cold salads Need to know Its flavour gets sweeter when roasted.

RE D C A B B AG E ‘ S T E A KS ’ WITH PESTO Serves 4 as a starter, side or light lunch Takes 40 mins Cost per serve 69p 2 tbsp olive oil 1kg (1 medium) whole red cabbage, sliced through the root into 8 x 2cm-thick rounds 200g baby plum tomatoes, halved 2 tbsp fresh green pesto 10g fresh basil, leaves only 30g Parmesan or vegetarian hard cheese, coarsely grated 1½ tbsp balsamic vinegar

1 Preheat the oven to gas 7, 220°C, fan 200°C. Brush a baking tray with a little oil. Space out the cabbage rounds and brush with the remaining oil; season. Roast for 20 mins. Scatter the tomatoes onto the baking tray, turning them to coat in any oil, then roast for about 10 mins or until the veg is soft and beginning to brown at the edges.

2 Transfer the cabbage to plates, stir 1 tbsp water into the pesto and spoon over. Scatter with the tomatoes, basil and cheese, followed by the balsamic vinegar.

Each serving contains Energy

722kJ 178kcal 9%

Fat

Saturates

Sugars

Salt

12g 3g 11g 0.5g 17% 14% 12% 9%

of the reference intake. See page 105.

Carbohydrate 12g Protein 7g Fibre 8g 1 of your 5-a-day; high in vitamin C; source of protein; source of folic acid

12

For more red cabbage recipes, visit tesco.com/recipes

Red onions Sweeter and milder than white onions Need to know Soak sliced, raw red onion in water before serving to remove the bitterness.

JA M M Y RE D O N I O N & CHICKPEA PILAF Serves 6 Takes 30 mins Cost per serve 48p 2 tbsp olive oil 2 red onions, halved and thinly sliced 1½ tsp cumin seeds or ground cumin 2 tbsp red wine vinegar ½ tsp caster sugar 1 lemon, zest pared in strips with a peeler and sliced into matchsticks 225g basmati rice, rinsed and drained 1 vegetable stock pot, made up to 475ml 400g tin chickpeas, drained and rinsed 3 tbsp pomegranate seeds 20g flat-leaf parsley, chopped lamb leg steaks, cooked and sliced, to serve, (optional)

1 Put the oil and onions in a large frying pan over a medium heat.

Cook, stirring often, for 10 mins 14

until the onions have softened. Add the cumin and cook for 5 mins.

Increase the heat a little and add the vinegar, sugar and lemon zest.

Stir and cook for 4-5 mins until the onions are slightly sticky.

2 Meanwhile, put the rice in a medium, lidded saucepan with the stock. Bring to the boil, then reduce the heat to a gentle simmer.

Cover and cook without disturbing for 10 mins until the water has been absorbed. Turn off the heat and

For more red onion recipes, visit tesco.com/recipes

leave to stand for 5 mins with the lid on; fluff up with a fork.

3 Fold the onion mixture through the rice with the chickpeas, pomegranate seeds and parsley.

Delicious served with griddled lamb leg steaks sliced over.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

996kJ 236kcal 12%

5g 7%

1g 4%

4g 5%

0.7g 11%

of the reference intake. See page 105.

Carbohydrate 42g Protein 7g Fibre 4g 1 of your 5-a-day; source of protein

WORDS BRYONY BOWIE, JENNY WACKETT RECIPES ALICE HART PHOTOGRAPHY TOBY SCOTT FOOD STYLING SAL HENLEY PROP STYLING MORAG FARQUHAR

FOOD | WEEKEND

SHOPPING | IN STORE

TREAT YOURSELF Settle down for some weekend feasting

ROAST WINNER

THE LAZIEST WEEKEND BRUNCH New Smashed Avocado with Chilli 200g, £2 (£1/100g), is ready to spread straight onto toast and is one of your 5-a-day too – try as a topping for the new Tesco Finest Sliced White Sourdough 400g, £1.50 (38p/100g). Serve with new Apple, Lemon & Ginger Juice 1ltr, £1.20, and you’ve got brunch sorted.

AFTERNOON BOOST Feeling the 4pm slump?

Grab a bag of Crispy Seedy Nutty Bites 200g, £1.29 (65p/100g), to see you through till teatime.

WELCOME BACK TO THE CAFÉ The Tesco in-store cafés are open again, and excited to welcome you back. There’s a great menu on offer with hot and cold food and barista-made drinks. New social distancing measures are in place to keep both you and our teams safe. So why not pop in for a drink and a bite to eat next time you’re shopping?

20

WORDS BRYONY BOWIE PHOTOGRAPHY GARETH MORGANS FOOD STYLING EMMA JANE FROST PROP STYLING TAMZIN FERDINANDO

Make Sundays extra-special with the Tesco Finest Crackling Pork Leg Joint 1.1kg, £8.08 (73p/100g).

Tender and succulent, it’s sure to be a hit, and the diamond-scored skin guarantees perfect crackling every time.

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TEATIME SAVIOUR

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Price is subject to change

Ready in 15 minutes, Quorn Crispy Nuggets 476g, £2.60* (55p/100g), are delicious and full of fibre. Great with tomato salsa and salad, or try them with katsu curry sauce and sticky rice – adults and kids will love them!

IMAGINE THE DELIGHT

Reward your child with a surprise in their lunchbox. Wall’s Snack Sausage Rolls 10-pack, £2 (20p each), have puff pastry wrapped around seasoned sausagemeat – what a treat!

EASY CHEESY SNACK

Stack and munch… or dip and crunch! Either way, kids will be happy till teatime. Pick creamy Dairylea Dunkers Jumbo Tubes 6 x 45g, or meaty Dairylea Lunchables Ham & Cheese 83.4g (see in store for pricing). Each is a source of vitamin D and calcium, which support the maintenance of normal bones.

NATURAL CHOICE

These pouches of milk yogurt with fruit purée have resealable lids. Great for snacking; kids will want to devour The Collective Strawberry Suckies 100g, 70p, in one go! Available in 5 flavours.

CLEAN HANDS

A school bag essential, these biodegradable wipes tackle 99.99% of bacteria. Sani Hands Anti-bacterial Hand Wipes 12-pack, £1.50 (13p each): tough on germs, gentle on little hands.

Text to Win Text BELVITA2, your full name & postcode to 60110 by 27.09.2020 texts charged at your standard rate

FOOD | KNOW-HOW

Tips and tricks

Kitchen secrets Exper t planner or last-minute pro?

Make the weekly shop work for you with our masterful hacks

Batch-cook ragu Love to get ahead? You can’t beat a classic ragu: it’s perfect for batch-cooking and is hugely versatile.

We’ve made it lighter with turkey mince and extra veg, for lasagnes, cottage pies…

RECIPES TESCO ARCHIVE, HANNAH YEADON

Serves 6 Takes 1 hr 40 mins Cost per serve 82p

Heat 1 tsp olive oil in a large, nonstick saucepan over a medium heat. Add a finely chopped onion, carrot and celery stick and 2 tbsp water; fry for 5-10 mins. Add 1 finely diced courgette and fry for 2 mins. Add 400g 2% fat turkey mince and 2 chopped garlic cloves and fry for 3-4 mins, stirring, until the mince is cooked through. Add a 400g tin chopped tomatoes, a 400g tin three-bean salad (undrained), 350ml chicken stock and 2 dried bay leaves; bring to the boil. Cover, reduce the heat to medium-low and simmer for 30 mins, stirring occasionally. Uncover and cook for 25-30 mins or until reduced and thickened.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

639kJ 152kcal 8%

2g 3%

1g 3%

8g 9%

0.8g 13%

of the reference intake. See page 105.

Carbohydrate 11g Protein 22g Fibre 5g 1 of your 5-a-day; high in protein

3 WAYS WITH RAGU Meat feast frying pan pizza (above) Preheat the grill to medium. Make up a 145g pizza base mix to pack instructions and roll out to a rough 23cm diameter circle. Put a large ovenproof frying pan over a medium heat and add the dough. Cook for 4-5 mins until the bottom is golden; flip over and cook for 1 min. Flip over again and spoon over 250g ragu. Top with grated mozzarella and finely sliced red onion and chilli. Grill for 2-3 mins until cooked.

1

Keema curry Simply stir in garam masala and ground turmeric (to taste) and blanched frozen peas, then reheat the ragu. Top with coriander and serve with rice, poppadoms and yogurt.

2

Stuffed peppers Halve and deseed red peppers, put in a greased baking dish and fill with the ragu.

Top with crumbled feta and parsley. Bake until tender.

3

23

How do you cook?

Last-minute fridge raider, meal-plan follower… Find your ‘cooking personality’ with our chart and we’ll help you win every shopping trip

START DO YOU DO A WEEKLY SHOP?

Yes

Are you on a tight budget?

No

No

Do you shop for specific meals?

No

Do you plan meals ahead when thinking about what you’re going to cook?

Yes Yes Yes

Do you like to meal prep?

Yes

No

Do you prefer to put your own stamp on recipes?

No

No

No

Are you catering for fussy kids?

Yes

Yes

BATCH-COOK PRO

LAST-MINUTE COOK

FLEXIBLE FOODIE

TIME-SHORT CHEF

CATERING FOR FUSSY EATERS

The freezer is your best friend and you just love to get ahead. Learn how to use your expert planning skills to make your weekly shop work harder, opposite.

Staring into the fridge with no idea what to cook... sound familiar? We can help! You’ll find loads of ideas on p26 for simple meals that don’t rely on prep or planning.

You’re creative and love to experiment, even with familiar dishes, so don’t hold back! Use our handy ‘meal wheel’ on p26 to decide what to cook, or read how to build a lunchbox, p53.

Speed is key for you, so you need quick solutions that are simple and delicious. A wellstocked freezer and storecupboard will make life easier – find a few of our favourite buys on p16.

You may be cooking multiple meals for the family, or just stuck in a bit of a recipe rut. Find helpful tips on cooking for children on p28, and five kidapproved family meals on p46.

Why not try...

Our new ‘What can I make with’ tool. Find out more about it on p66.

Why not try…

One of the thousands of recipe ideas at tesco.com/recipes.

Why not try...

Our 5-ingredient recipe, p29, for a quick, easy dinner.

Why not try…

The back-to-school meal plan at tes.co/ termtimemeals.

Why not try…

Our turkey ragu recipe, p23. Find loads more batchcook recipes at tesco.com/recipes.

24

FOOD | KNOW-HOW

FRESHEN UP FR

Planners! Take your weekly shop to the next level

Storage S t tips to extend the life of your ingredients o

HERBS Stand soft herbs upright in a glass with a little water in the fridge. Wrap the stems of woody herbs in damp kitchen paper and keep in the veg drawer.

Clever tips to help you make the most of the big shop

SALAD Put a sheet of kitchen S paperr iin the bag to absorb moisture, then store in the veg drawer. Only wash when you’re ready to serve. Revive wilted leaves in a bowl of iced water.

HOW TO… NAIL THE SHOPPING LIST ORDER IT RIGHT Write your list to correspond with the layout of your local Tesco. If you know that fresh food is first, list this at the top and group items together – you’ll thank us later!

*

Source: Office for National Statistics – Living Costs and Food Survey 2019

PLAN SMART Always forgetting that one key ingredient? Write your list at the same time as planning meals: use a notes app on your phone to make it really easy.

BERRIES Spread out in a plastic container lined with kitchen paper in the fridge. Wash just before using.

LONG-LASTING BUYS TO GET YOUR 5-A-DAY Add a few of these basics to your weekly shop and you’ll never be caught short for something nutritious FROZEN VEG Try sweetcorn, green beans and sliced leeks – they contain as many nutrients as fresh, and can be cooked straight from frozen.

TINNED FRUIT Like fresh and frozen, 80g of tinned fruit (in juice, not syrup) or veg counts as a portion, but be mindful they can be higher in sugar and salt.

DRIED FRUIT Just 30g dried fruit counts as a portion.

Add it to meals rather than eating as a snack, as it’s a concentrated source of sugar.

INCLUDE QUANTITIES If you need a specific amount of something for a recipe (eg, flour for a cake), make sure you include the quantity on your list to stop you buying the wrong pack size.

GET CREATIVE More of an experimenter than a planner? Your list doesn’t need to be really specific.

Keep things general (eg, green veg), then choose what’s on offer or looks best on the day.

KEEP IT REAL Don’t forget to account for days when you’ve got plans to eat out or order a takeaway.

£61.90 the amount the average UK household spends on food and drink every week*

WANT TO CUT THE COST OF YOUR SHOP? Turn to p46 for our budget-friendly meal plan: 5 meals to feed 4 for under £25. Find loads more affordable weekly meal plans at tes.co/5under25 25

FOOD | KNOW-HOW

Kitchen thrillseekers! We’ve got you covered Last-minute shopper, or just love to experiment? These tips will ensure you’re always a few steps away from a great meal

All you need is…

Keep these key ingredients handy and you’ll have dinner off to a great start even when the cupboards seem bare

TINNED FISH

3-INGREDIENT Lunch in the garden, midweek dinner or show-off starter - we love how flexible this tart recipe is.

Cook Mediterranean roasting vegetables to pack instructions. Meanwhile, unroll ready-rolled lighter puff pastry, score a 2cm border, then bake alongside the vegetables for 15 mins or until golden and cooked. Spread red pepper houmous over the cooked pastry, keeping within the border. Top with the roasted vegetables and drizzle with olive oil to serve.

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K ba d an E : f sta y a sa ishca lad e, p am k s, lo es, kedgere s, cre aded potatoe

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GIVE ME MORE! Need more inspiration? Try our new recipe finder tool! Simply input the ingredients you want to use and the tool will search out recipes you could make.

Scan this QR code to go to the What can I make with…? tool.

26

IF YOU BUY ONE THING...

Freeze a stash of fresh tortellini and have dinner ready in minutes. Serve simply with peas, melted butter, olive oil and Parmesan; layer up with pasta sauce and mozzarella for a cheat’s lasagne; stir into veg soup; or toss with tomatoes, basil, feta and dressing for speedy pasta salad.

FOOD | KNOW-HOW

Mealtime helpers How to get the kids to eat (almost) anything

Jamie says

Homemade dips are great for getting kids to try new vegetables.

You can easily vary houmous by swapping in a different pulse. Our Pea & butter bean dip (below) makes a vibrantly green, creamy snack. You can mix up your ‘dunkers’ too – kids will love trying different colours and textures, so mix carrot batons with mangetout, sweet red pepper sticks or refreshing cucumber.

MY DAUGHTER’S IDEA M A VEGETABLE IS A OF A V FRENCH FRY – HELP! Don’t ditch the fries just yet… make them out of something else!

We love parsnip, carrot or sweet potato fries, which are more nutritious than classic chips.

Baking rather than frying will reduce the oil too, and lose the salt – try paprika, lemon juice or dried oregano for flavour.

M KID MY KIDS LOVE CEREAL FOR B BREAKFAST BUT I’M WORRIED ABOUT THE SUGAR. ANY TIPS? Go for foods that release energy slowly, which will keep them full for longer. Porridge is great as you can cook it without sugar and then let them sweeten it up with their favourite chopped fruit. Find loads more easy breakfast ideas at tes.co/ quickkidsbreakfasts.

28

Pea & butter bean dip Serves 4 Takes 15 mins Cost per serve 40p

Blanch 200g frozen peas in boiling water for 3 mins until just cooked through. Drain and put in a food processor. Add a 400g tin drained and rinsed butter beans, 40g grated mature Cheddar, 2 small chopped garlic cloves, and the zest and juice of 1 lemon; blitz to a rough paste. While the motor is

running, drizzle in 40-50ml olive oil until the mixture has a soft but slightly textured consistency – you might not need all the oil.

Transfer to a bowl. Serve with 150g carrot batons, 60g mangetout, ½ deseeded and sliced red pepper and 4 toasted wholemeal pittas.

Each serving contains Energy

1741kJ 415kcal 21%

Fat

Saturates

Sugars

Salt

18g 4g 10g 0.6g 25% 22% 11% 9%

of the reference intake. See page 105.

Carbohydrate 47g Protein 16g Fibre 12g 1 of your 5-a-day; source of vitamin C; source of protein; source of fibre

WORDS ELLI DONAJGRODZKI RECIPE GEORGINA FUGGLE PHOTOGRAPHY TOBY SCOTT FOOD STYLING SAL HENLEY PROP STYLING MORAG FARQUHAR

Chopped salads are a great way to get kids eating veg, as everything is chopped up small – make a simple jam-jar dressing and let them have fun shaking it up.

M SON MY O LOVES HOUMOUS; I WANT HIM TO TRY SOME VARIATIONS. ANY IDEAS?

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5

INGREDIENT

Dinners that take the effor t out of cooking, meaning less time in the kitchen

Garlic & herb stuffed chicken breasts Serves 4 Takes 30 mins Cost per serve £3.20

Preheat the oven to gas 6, 200°C, fan 180°C. Put 4 breasts from a 950g pack British Chicken Breast Fillets between 2 sheets of lightly oiled clingfilm and bash with a rolling pin until two-thirds of their original thickness. Make an incision into one side of each breast to form a pocket. Spoon 60g Philadelphia Garlic & Herbs from a 340g pack into each pocket, then close and wrap with 2 slices Prosciutto, as if wrapping a parcel. Heat 2 tbsp olive oil in a pan over a medium-high heat. Add the chicken seam-side down and fry for 10 mins, turning occasionally, until golden. Transfer to a baking dish and bake for 15 mins until cooked through.

Meanwhile, heat an 800g pack Mashed Potato to pack instructions, then stir through 100g Philadelphia Garlic & Herbs. Stir-fry a 240g pack Sliced Spring Greens in 2 tbsp olive oil for 5 mins. Fold 2 tbsp greens through the mashed potato. Serve the remaining greens with the chicken and mash.

Each serving contains Energy

2459kJ 588kcal 29%

Fat

Saturates

28g 10g 40% 50%

Sugars

Salt

9g 9%

2.5g 42%

Products subject to availability. Packaging subject to change

of the reference intake. See page 105.

Carbohydrate 33g Protein 49g Fibre 4g

JAMIE ON

health

Tesco’s health ambassador has easy vegpacked dishes to get you back in the groove for autumn

Hi guys, I love the ‘back to school’ vibe as September hits. As a parent, it signals a return to routine, and for everyone there’s a sense of renewal.

This year, more than ever, we can all do with a bit of a reset, so I’ve got three easy recipes that put veg centre stage, to help that healthy mindset. I’m using lovely seasonal root veg in a gnarly hash (p34) that’s great for using up leftovers, I’m bigging up the traybakes with my mighty mushroom version (p33), and I’ve got a delicious easy fish pie (p32) that’s perfect for getting ahead. Plus, I’m sharing two recipes from my new cookbook, 7 Ways, that are perfect for midweek (p64). Let’s get cooking!

WE WANT TO SEE WHAT win!

YOU’VE BEEN COOKING! For your chance to win a signed copy of Jamie’s new book, 7 Ways, plus an online class voucher for the Jamie Oliver Cookery School, share your version of one of Jamie’s exclusive Tesco recipes from tes.co/jamieoliver on Instagram with #TescoandJamie and #TescoJamieChallenge. Opens 00:01 on 26 August 2020. Closes 23:55 on 6 October 2020. UK only, 18+.

For full terms and conditions, visit tes.co/tescojamiechallenge.

31

EASY FISH PIE why jamie loves it

I’ve used baby potatoes in my topping to revamp this comfort food classic.

Serves 6 Takes 50 mins Cost per serve £1.68 1.2kg baby potatoes 2 carrots olive oil 80g plain flour 800ml semi-skimmed milk 50g mature Cheddar 150g baby spinach 165g raw peeled prawns 340g fish pie mix 2 tsp English mustard

1 Preheat the oven to gas 6, 200˚C, fan 180˚C. Scrub the potatoes and cook in a large pan of boiling salted water for 15 mins, or until cooked through. Meanwhile, scrub the carrots and slice very finely.

2 Put 3 tbsp oil in a large shallow ovenproof casserole pan on a medium-low heat, then stir in the flour. Cook for 1 min, then gradually pour in the milk, stirring continuously, until you have a smooth sauce.

Coarsely grate in the cheese, then stir in the carrots. Season and simmer on a low heat for 5 mins.

3 Drain the potatoes and leave to steam-dry. Roughly chop the spinach and stir into the cheese sauce. Remove the pan from the heat, then stir in the prawns, fish pie mix and mustard.

4 Mash the potatoes with 1 tbsp oil and a pinch of sea salt and black pepper, then spoon on top of the creamy fish filling. Bake for 30 mins, or until golden and bubbling. Lovely with a dressed green salad.

Each serving contains Energy

Fat

2064kJ 491kcal 19.0g 25% 27%

Saturates

Sugars

Salt

5.3g 9.5 1.2g 27% 11% 20%

of the reference intake. See page 105.

Carbohydrate 54.7g Protein 28.8g Fibre 4.2g High in protein, which supports the maintenance of muscle mass

32

jamie’s tip You can make this the night before and keep it in the fridge, or portion it up and freeze.

SNACK SMART Check out my quick and easy tips for sweet and savoury snacks – great for kids (and adults too!)

1

MIGHTY MUSHROOM TRAYBAKE why jamie loves it

This traybake absolutely ticks the box for easy midweek cooking.

Roasting all the ingredients together allows them to mingle as they cook, so you get maximum flavour with very little efort.

Serves 4 Takes 1 hr 15 mins Cost per serve £1.13 800g potatoes 4 garlic cloves 2 red onions ½ a bunch of fresh rosemary (15g) 1 fresh red chilli (optional) olive oil 500g mixed mushrooms 2 x 400g tins cannellini beans red wine vinegar 4 heaped tbsp soured cream

1 Preheat the oven to gas 6, 200˚C, fan 180¡C. Scrub the potatoes, peel the garlic and onions, then slice everything 0.5cm thick, chucking it in a large, shallow roasting tray

(30 x 40cm) as you go. Strip in most of the rosemary leaves, then finely slice and add most of the chilli, if using. Add a pinch of sea salt and black pepper and 1 tbsp oil, toss well, arrange in a fairly even layer and roast for 40 mins. Halfway through cooking, roughly tear and toss in the mushrooms, leaving any smaller ones whole.

2 Pull the tray out of the oven, drain the beans and stir them in, along with 1 tbsp vinegar. Sprinkle over the remaining rosemary leaves and chilli, then return to the oven for a further 20 mins, or until everything is golden and delicious.

3 Divide the traybake between plates, with a dollop of soured cream on top. Lovely served with some steamed greens or dressed baby spinach.

Each serving contains Energy

1667kJ 396kcal 20%

Fat

Saturates

Sugars

Salt

8.9g 3.2g 8.0g 0.6g 13% 16% 9% 10%

of the reference intake. See page 105.

Carbohydrate 61.4g Protein 15.8g Fibre 13.9g High in protein, which supports the maintenance of muscle mass

Use a crinkle-cut knife to make veg more fun (works well for fruit too) – serve with a minty yogurt for dipping.

2

Roast lots of veg on Sunday and stash in the fridge to make frittatas or quesadillas cut into snack-size portions.

3

Get the kids on boxgrating duty and make a quick, delicious fruit salad.

(Always supervise kids when grating and make sure they stop before they reach the end of the ingredient.)

Grate up apples, pears, nectarines, even bananas and strawberries, then mix with a little honey and sprinkle with seeds for added crunch.

4

Toast some rye bread, then mix and match your toppings – try ricotta, fresh tomato and avocado with a sprinkling of seeds; or mash together avo, banana, cream cheese and cocoa powder until smooth, then top with raspberries and hazelnuts.

33

jamie’s tip

ROOT VEG HASH why jamie loves it

This bubble-and-squeak-style hash makes a hearty brunch, lunch or dinner.

Serves 4 Takes 45 mins Cost per serve 88p 400g potatoes 500g parsnips 2 onions 2 garlic cloves 1 fresh red chilli (optional) olive oil 2 tsp wholegrain mustard red wine vinegar extra virgin olive oil 4 large free-range eggs 100g watercress

34

1 Scrub the potatoes and parsnips and peel the onions, then chop it all into 5cm chunks. Cook in boiling salted water for 10 mins, or until soft. Drain and leave to steam-dry.

2 Peel the garlic and finely slice with the chilli, if using. Place a large non-stick frying pan on a mediumhigh heat with 1 tbsp olive oil. Add the cooked veg with 1 tsp mustard, half the sliced garlic and chilli and a pinch of salt and black pepper.

3 Mash everything up in the pan, then flatten into one layer and cook for 20 mins, or until crispy on the outside, soft in the middle.

4 Meanwhile, make a dressing by whisking the remaining mustard with 1 tbsp vinegar and 2 tbsp extra virgin olive oil.

5 Flip the hash onto a serving board and return the pan to the

heat with 1 tsp oil. Crack in the eggs and quickly fry to your liking with the remaining chilli and garlic. Slide the fried eggs on top of the hash and drizzle with 1 tbsp of the mustard dressing.

6 Dress the watercress with the remaining dressing and scatter over to finish.

Each serving contains Energy

1626kJ 388cal 19%

Fat

Saturates

Sugars

Salt

18.6g 3.5g 14.9g 0.9g 27% 18% 17% 15%

of the reference intake. See page 105.

Carbohydrate 44.4g Protein 14.2g Fibre 9.8g Source of folic acid, which supports the reduction of tiredness and fatigue

Turn to p64 for a sneak peek at Jamie’s new book

RECIPES ©2019 AND 2020 JAMIE OLIVER ENTERPRISES LTD, PHOTOGRAPHY ELLA MILLER

Feel free to use any root veg you have – carrots, swede, celeriac or squash would all work a treat.

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FOOD | WEEKEND

The nation’s favourite

Own your roast WORDS BRYONY BOWIE RECIPES ELLI DONAJGRODZKI PHOTOGRAPHY TOBY SCOTT FOOD STYLING SAL HENLEY PROP STYLING MORAG FARQUHAR *Source: YouGov **Source: Survey by The Mirror and British Roast Dinner Week, 2016

Yorkshires the size of a dinner plate or small and perfectly formed? Rosemar y roasties or plain? Read on to find the nation’s Sunday lunch essentials, plus some exper t tips

W

hether it’s a simple roast chicken with veg and gravy or a decadent Christmas dinner with all the trimmings, the roast stole our hearts many years ago. At its core, a roast is a family dinner and often shaped by the people we love – Yorkshire puds like Gran makes, with your uncle’s never-fail roasties. And there’s even more joy if your own spin becomes other people’s favourite! In fact, we all have our own ideas on what makes a good roast; how else are new traditions made?

Do you add soy sauce to your gravy, marmalade to your carrots or garlic to your green veg?

It isn’t always about sitting around your table.

It can be eaten with friends at the pub, or from a plate balanced on your knees on the sofa; it can be a slow-cooked labour of love or full of speedy shortcuts. And who says it has to be on a Sunday? In fact, 60% of us have had a roast on another day*. Long live the roast… and those lovely moreish leftovers!

Scan this QR code for a step-bystep recipe for Yorkshire puddings

37

Roast by numbers Chicken or beef, and how many Yorkshire puddings?

We took a look at the UK’s roast dinner must-haves…

PARSNIPS WIN AT

49%

…making them the most popular veg (excluding roast potatoes, of course), followed closely by broccoli, peas and carrots*

NEW WAY WITH PARSNIPS Forget salted caramel, this year we’re all about salted honey, and its delightfully sweet and punchy flavour matches perfectly with aromatic parsnips. Scrub, trim and halve, then boil for 5 mins until slightly softened. Drain well; toss with olive oil, fresh thyme leaves, honey and a pinch of sea salt. Space out on a baking tray and bake in a medium-high oven until sticky, golden and tender.

Garnish with a little extra sea salt to serve.

33% CHOOSE BEEF

…making it the most popular meat for a roast*, while chicken is the favourite in Wales** and among people aged 18-24* 38

+

GIVE ME MORE! For more delicious ideas for your roast, from mains and sides to desserts, visit tes.co/sundayroastdinners

69%

of people say their roast isn’t complete without Yorkshire puddings*. Most in the UK opt for two of them

FOOD | WEEKEND

76%

COOK WITH GREEN BEANS

GO FOR GRAVY

THE MODERN ROAST: ON THE UP

The cauliflower: roasted whole, in steaks, or buffalo-style with lots of spices.

Veggie centrepieces beyond nut roasts

Let’s not muck about here, roast potatoes are the real star of Sunday lunch. For a proper fluffy-on-theinside, crunchy-on-theoutside roastie, you’ve got to start with Maris Piper potatoes. Once parboiled, tip onto a tray and mix with good olive oil, garlic and woody herbs, then roast at gas 4, 180°C, fan 160°C. After an hour, remove from the oven and – this is my secret – give them a squash with a potato masher to up the surface area, which also ups the crunch factor. Return to the oven and roastfor 20-25 mins until golden, crunchy and delicious.

DEREK SARNO SHAKES THINGS UP A TOFU STAR, WITH ROSTI NOT ROASTIES Cover firm tofu with plenty of your favourite Wicked Kitchen seasoning. Sear in a hot pan, then finish in the oven. Top with crispy fried onions. Mix extra seasoning with a dollop of vegan mayo and try with your roast potatoes.

For a change, grate raw potato, squeeze out excess water with a clean tea towel, season and toss with a little oil. Roast in an even layer on a baking sheet until crisp. Turn over for Derek’s new twist on a traditional Sunday roast.

Yorkshire-pudding wraps, for irresistible Yorkshires… any day of the week

Ô

Ô

The takeaway roast dinner. Thank you, Toby Carvery!

e Jamie’s guid to roasties

The key to great green beans is not to overcook them – you want them crunchy, not soggy. Steam or boil for 4-6 mins until just tender, then transfer to a bowl of iced water briefly to stop the cooking process. Drain well, then serve with a drizzle of olive oil, toasted flaked almonds and lemon zest. Alternatively, top with crushed garlic and finely chopped parsley mixed into slightly softened butter.

The minority who don’t are most likely to live in London or the West Midlands**

A roast isn’t a roast unless it has cauliflower cheese! I add lots of mustard and vintage Cheddar, then finish with a dollop of extra-thick double cream m Jamie Robinson, Tesco executive chef, e product development

YOUR ROAST ESSENTIALS

Make light work of veg prep with this dual-purpose peeler.

The stainless-steel blades peel with ease and the pointed tip can remove eyes from potatoes. Go Cook Duo Peeler, £6

This roasting tin is deep enough for joints. The unique base keeps air circulating, so roast potatoes won’t stick.

Go Cook Large Roasting Tin 40 x 30cm, £12

This 2ltr stainless-steel saucepan has an aluminium base for even heat distribution, plus handy marks inside to measure liquids. Go Cook Stainless-Steel Pan 20cm, £24 39

Derek Sarno

LIVING ON THE VEG

Shake up your Sunday roast with this wicked new recipe from plant-pusher Derek Sarno

DEREK’S MUST-HAVES Build your own Wellington with a few key ingredients

Wicked Kitchen 2 Jalapeño Griller Patties 226g, £2.50 (£1.11/100g)

Wicked Kitchen Lemon, Garlic & Herb Seasoning 50g, £1.50 (£3/100g)

For Derek Sarno, Tesco’s director of plant-based innovation, the classic weekend roast is the perfect opportunity to get creative. Here, he’s taken the components of a vegan cheeseburger (spicy jalapeño patties, vegan ‘cheese’, punchy red onion) and turned them into 40

an epic plant-based Wellington that’s destined to become your next Sunday lunch centrepiece.

ASK DEREK Got a cooking question you’d love Derek to answer? Get in touch at tesco.mag@cedarcom.co.uk

Wicked Kitchen Hella Horseradish & Mustard Sauce 250ml, £1.75 (70p/100ml)

FOOD | KNOW-HOW

WINE MATCH

SIDE SHOW

GET AHEAD

Serve this Wellington with your usual roast accompaniments, or mix it up. Find an easy vegan gravy recipe at tes.co/vegangravy, or follow my lead and serve it with a bangin’ horseradish dip. Just mix equal parts Wicked Kitchen horseradish & mustard sauce (left) with vegan crème fraîche and you’re done.

The uncooked, undecorated Wellington can be stored in the fridge, loosely covered in clingfilm, for up to 1 day.

It can also be frozen – defrost thoroughly in the fridge overnight, then decorate and bake as per the recipe.

Full-bodied and spicy, Tesco Finest Shiraz, £7.50*, has bramble, dark cherry and plum flavours, with peppery notes. * Price excludes Scotland and Wales

41

FOOD | KNOW-HOW

1 tsp oil 226g pack Wicked Kitchen jalapeño griller patties 250g mushrooms, finely chopped 1 garlic clove, crushed 30g nuts (we used almonds) 100g baby spinach 375g pack ready-rolled lighter puff pastry ½ red onion, thinly sliced into rings 4 slices Violife original slices 10g soy milk-alternative (or 10g plant-based spread, melted) 1 tsp Wicked Kitchen lemon, garlic and herb seasoning vegan gravy, to serve

1 Heat the oil in a frying pan over a medium heat. Fry the patties for 2 mins each side until seared, then transfer to a plate.

2 Add the mushrooms to the pan, and cook for 5 mins or until well browned. Reduce the heat to low, add a good splash of water, season and stir in the garlic. Continue cooking for 2 mins, stirring constantly, until the garlic is fragrant.

3 Put the nuts in a food processor and pulse until well broken down.

Scrape the cooked mushrooms and garlic into the food processor and pulse to blend into a thick paste; set aside.

4 Add the spinach to the mushroom pan, season and fry for 1-2 mins, stirring occasionally, until wilted. Transfer to a sieve set over a bowl to drain. Cool for a few mins, then squeeze out any

Each serving contains Energy

1544kJ 346kcal 17%

Fat

Saturates

18g 8g 25% 39%

Sugars

Salt

4g 4%

1.5g 25%

of the reference intake. See page 105.

Carbohydrate 33g Protein 12g Fibre 4g

HOW TO...

ASSEMBLE A WELLINGTON

A

B

C

D

Ô

This is one of the T greatest vegan burger hacks ever, and makes an amazing centrepiece e Derek Sarno, Tesco director of plant-based innovation

42

PORTRAIT SAM STOWELL PHOTOGRAPHY TOBY SCOTT FOOD STYLING SAL HENLEY PROP STYLING MORAG FARQUHAR

Serves 6 Takes 55 mins Cost per serve £1.06

excess liquid with the back of a wooden spoon.

5 Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry with its paper on a baking tray. Dollop the mushroom ‘pâté’ into a rough rectangle lengthways in the centre of the pastry and use the back of the spoon to gently spread into a 10 x 20cm rectangle (pic A). Layer over the spinach, then the onion.

Cover one half of the onion with a Violife slice, top with a patty and then another layer of Violife (pic B).

Place another Violife slice alongside the first and top with the second patty and remaining Violife.

6 Fold one long edge of the pastry over the fillings (use the paper to help with this), then fold over the other long edge and press the pastry layers together to seal (pic C). Use your hands to press the pastry tightly around the filling. Cut the short ends into triangles (to remove excess pastry), then fold each triangle in to make a package (pic D). Carefully flip the whole Wellington over on the paper so it sits seam-side down.

7 Brush with the soy milkalternative or spread. To decorate, lay letter-shaped biscuit cutters on top and very gently press into the surface. Use a teaspoon to sprinkle the seasoning evenly inside the cutters, then carefully remove the cutters. Alternatively, just sprinkle over the seasoning.

8 Bake for 20–25 mins until the pastry is golden. Remove from the oven and cool for 5 mins before slicing. Serve with vegan gravy.

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V E G A N ‘ C H E E S E B U RG E R ’ WELLINGTON

Men and women who once served or did their National Service in the RAF may now need our support.

And so may their wives or husbands.

They may be your friends or relatives, so please help us ďŹ nd them.

Visit rafbf.org or call 0300 102 1919 and tell us if you know any RAF veterans or their partners who may need our support.

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SHOPPING | DRINKS

Budget-friendly bottles

Wine & dine for less Spruce up your Sunday roast without breaking the bank.

All of our great-value wine matches are £5 or under!

3

1

5

WORDS ELLI DONAJGRODZKI PHOTOGRAPHY KRIS KIRKHAM FOOD STYLING JENNA LEITER PROP STYLING JENNY IGGLEDEN

2

1. GREAT WITH PORK You might not think to pair a rosé with pork, but this Italian blush is packed with red apple and berry notes, which are perfect for bringing out the meat’s succulent flavours.

Italian Blush 75cl, £4.50 2. FANTASTIC WITH FISH This bright and fresh South African white has a lovely crisp, lemony finish, which makes it ideal for serving with

4

roasted salmon or white fish.

Chenin Blanc 75cl, £4.25 3. SERVE WITH CHICKEN Try this citrussy tipple with roast chicken – its light, fresh taste won’t take away from the delicate flavour of the meat.

It’s a great match for our chicken pies, p56. Trebbiano d’Abruzzo 75cl, £3.95 4. IDEAL FOR VEGGIES A vibrant, vegan-friendly wine,

Prices exclude Scotland and Wales

this French red goes with nut roasts, roasted veg and more indulgent dishes. Try it with our cauliflower cheese soufflé omelette, p70, or Derek Sarno’s vegan Wellington, p42.

Beaujolais 75cl, £5 5. FOR BEEF AND LAMB With aromas of red berries, dark chocolate and spiced plum, this South African red works beautifully with rich red meats. Pinotage 75cl, £4.25 45

Meal planning

5 £25 FOR UNDER

GREAT VALUE Tried it, liked it This month our testers are Phoebe and Ashley, aged 11 and eight, who live with their mum Sarah and dad Mick.

Phoebe’s favourite foods are chicken pie and tuna pasta, while Ashley’s are pizza and calamari. Mum Sarah said, ‘We are lucky that our children are not particularly fussy eaters, though it can be hard to come up with new ideas for quick and healthy family meals that don’t break the bank!

We really enjoyed the variety of the 5 for £25 meals, and found having the meals planned meant much less waste too.’

+

GET INVOLVED Want to test one of our family dinner meal plans for four?

Email tesco.mag@ cedarcom.co.uk for your chance to take part.

46

5 x DINNERS 4 x SERVINGS

+

CHANGE IN YOUR POCKET

Products shown for illustrative purposes only; packaging subject to change. The under £25 total is based on online prices at the time of going to press; some prices might change

Five easy recipes to see your family through the week – this month put to the taste test by kids

FOOD | EVERYDAY

SHOPPING LIST 2 lemons 1 lime 30g pack fresh basil 1 garlic bulb 1kg pack Redmere Farms red onions 4-pack sweetcorn cobettes 2 x 250g packs Nightingale Farms cherry tomatoes 350g pack broccoli 1kg pack baby potatoes 1 ripe and ready avocados twin pack 250g pack baby spinach 1 red pepper 1 cucumber 336g pack turkey meatballs 275g pack Woodside Farms streaky bacon 500g pot Creamfields lowfat natural yogurt 210g pack Creamfields mozzarella 150g pack grated mature Cheddar 6-pack medium free-range eggs 2 x 2-packs plain naans 8-pack white tortilla wraps 500g pack Hearty Food Co. spaghetti 400g tin Grower’s Harvest kidney beans 500g carton Grower’s Harvest passata 2 x 145g tins Stockwell & Co. tuna chunks in brine 340g jar pitted green olives 500g bag flour (you will need 75g) 900g pack Grower’s Harvest frozen garden peas

G I A N T T U N A T O S TA DA S Serves 4 Takes 25 mins 1 tbsp olive oil 2 red onions, finely chopped 2 garlic cloves, crushed 400g tin kidney beans, drained and rinsed 175g cherry tomatoes, finely chopped ¼ cucumber, finely diced 1 lime, ½ juiced, ½ cut into wedges 4 corn cobettes 4 white tortilla wraps 2 x 145g tins tuna in brine, drained 5g fresh basil, leaves torn

1 Preheat the oven to gas 6, 200°C, fan 180°C. Heat ½ tbsp oil in a frying pan over a medium heat.

Fry half the onions for 5 mins, then add the garlic and fry for 1 min.

Add the beans and fry for 3 mins.

+ FROM YOUR STORECUPBOARD Olive oil

‘

Remove from the heat and roughly mash. Cover and set aside.

2 Mix the tomatoes, cucumber, lime juice and remaining onion in a bowl.

Season and set aside.

3 Heat a griddle or frying pan over a high heat. Once hot, add the corn cobettes and griddle for about 10 mins, turning regularly, until charred on all sides.

4 Meanwhile, brush the tortillas with ½ tbsp oil. Spread out in a single layer on 2 large baking trays, then bake for 5-7 mins until crisp.

5 Spread the bean mix over the base of each tortilla. Flake over the tuna, then top with the salsa. Scatter over the basil leaves and serve with the corn and lime wedges.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

1444kJ 344kcal 17%

7g 10%

1g 5%

7g 8%

1.6g 27%

‘

-

of the reference intake. See page 105.

Carbohydrate 44g Protein 24g Fibre 10g 2 of your 5-a-day; high in protein

This was my favourite! It was really crunchy, which made it fun and interesting to eat Phoebe, aged 11

47

Serves 4 freeze traybake only Takes 50 mins 1kg baby potatoes, halved (or quartered if large) 4 garlic cloves, left whole and lightly crushed 1 tbsp olive oil 2 red onions, cut into wedges 1 red pepper, sliced 336g pack turkey meatballs 175g cherry tomatoes 75g pitted green olives 150g low-fat natural yogurt ¼ cucumber, coarsely grated, excess liquid squeezed out 5g fresh basil, leaves picked

1 Preheat the oven to gas 7, 220°C, fan 200°C. Put the potatoes and garlic in a large, deep baking tray, drizzle with ½ tbsp oil and season.

Roast for 20 mins.

2 Add the onions, pepper and meatballs to the tray, drizzle with the remaining oil and season with pepper. Return to the oven for 10 mins, then stir in the tomatoes and olives. Roast for 10 mins more.

3 Meanwhile, mix the yogurt and cucumber in a bowl; lightly season.

Serve the meatballs and veg with the basil leaves torn over and the cucumber yogurt spooned over.

Each serving contains Energy

1905kJ 452kcal 23%

Fat

Saturates

Sugars

Salt

13g 3g 13g 2.8g 19% 14% 14% 47%

of the reference intake. See page 105.

Carbohydrate 54g Protein 31g Fibre 10g

‘

‘

T URKE Y ME AT B AL L T R AYB AKE

I liked the peppers a little bit and the tomatoes and meatballs tasted good.

I did NOT like the olives

Ashley, aged eight

B RO C C O L I & P E A F RI T T E RS W I T H B AC O N & E G G S Serves 4 freeze fritters only Takes 35 mins 8 rashers streaky bacon 350g pack broccoli, broken into small florets, stem finely chopped 200g frozen peas 5 eggs 75g plain flour 50g grated mature Cheddar 1 small garlic clove, crushed 1 tbsp olive oil

1 Preheat the oven to gas 6, 200°C, fan 180°C. Bake the bacon on a foil-lined baking tray for 12-15 mins, turning halfway, until crisp. Reduce the oven to gas 1, 120°C, fan 100°C, leaving the bacon in to keep warm.

2 Meanwhile, boil the broccoli for 4 mins; remove with a slotted spoon. Put 300g in a mixing bowl and set the rest aside. Add the peas to the water and simmer for 3 mins; drain. Add 50g to the bowl with the broccoli and set the rest aside with the reserved broccoli, covering to keep warm.

3 Roughly blitz the broccoli and peas in the bowl using a stick blender (or in a food processor). Mix in 1 egg, the flour, cheese and garlic; season.

4 Heat the oil in a frying pan over a medium-high heat. Divide the fritter mix into 8. Fry in batches, flattening into 1cm-thick discs in the pan, for 5-6 mins each side until golden.

Transfer to a baking tray and put in the oven to keep warm.

5 Meanwhile, poach 2 eggs in a pan of simmering water for 3 mins or until cooked to your liking. Use a slotted spoon to transfer to a plate lined with kitchen paper. Repeat with the remaining eggs.

6 Serve 2 fritters each, topped with bacon and an egg, and the reserved broccoli and peas alongside.

Each serving contains Energy

1585kJ 378kcal 19%

Fat

Saturates

22g 8g 31% 39%

Sugars

Salt

5g 5%

1.5g 25%

of the reference intake. See page 105.

Carbohydrate 24g Protein 24g Fibre 7g

48

FOOD | EVERYDAY

Ô

I really liked the cheesy flavour in the fritters. Mum said she was happy because they were quick

Ô

Ashley, aged eight

COOK’S TIP When poaching, crack each egg into a mug, then gently slide it into the water to keep the egg together.

49

NAAN PIZZAS Serves 4 Takes 20 mins 300g passata 4 plain naans 210g pack mozzarella, drained and roughly torn 100g grated mature Cheddar 1 red onion, finely sliced 60g pitted green olives, sliced 1½ tbsp olive oil 1 lemon, zested and juiced 125g baby spinach ½ cucumber, roughly chopped 10g fresh basil, leaves picked

Ô

Ô

Mum mashed up the avocado and mixed it with some cream cheese and I really liked it Phoebe, aged 11

C RE A M Y AVO C A D O PA S TA Serves 4 Takes 15 mins 300g spaghetti 150g frozen peas 150g cherry tomatoes, halved 125g baby spinach 2 tbsp olive oil 1 small garlic clove, crushed 1 lemon, zested and juiced 2 ripe avocados, stoned, peeled and finely sliced 10g fresh basil, leaves roughly torn

1 Cook the spaghetti to pack instructions, adding the peas for the last 3 mins of cooking. Drain, reserving 100ml cooking water, then return to the pan.

50

2 Stir in the cherry tomatoes and spinach, then set aside to let the spinach wilt while you make the sauce.

3 Mix the oil, 50ml of the reserved cooking water, the crushed garlic, 1 tbsp lemon juice and most of the lemon zest in a bowl; season. Pour over the spaghetti and mix to coat.

Taste and add a little more lemon juice or cooking water if needed.

4 Divide between 4 shallow bowls and top with sliced avocado, the remaining lemon zest, some black pepper and the torn basil leaves to serve.

Each serving contains Energy

2070kJ 493kcal 25%

Fat

Saturates

22g 5g 32% 23%

Sugars

Salt

7g 7%

0.3g 5%

of the reference intake. See page 105.

Carbohydrate 63g Protein 14g Fibre 6g

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put 2 large baking trays in the oven to heat up.

2 Spread the passata over the top of each naan, leaving a 1cm border.

Top each with mozzarella, Cheddar, onion and olives, then season with black pepper. Transfer to the hot trays and bake for 12-15 mins until the cheese has melted and the naans are golden and crisp.

3 Meanwhile, whisk together the oil, half the lemon juice, a little lemon zest and some seasoning in a salad bowl to make a dressing. Add the spinach and cucumber and toss well to coat. Add more lemon juice, to taste, if needed. Top the naan with the basil leaves and serve with the salad.

Each serving contains Energy

2664kJ 636kcal 32%

Fat

Saturates

Sugars

Salt

30g 11g 10g 2.6g 43% 57% 11% 44%

of the reference intake. See page 105.

Carbohydrate 65g Protein 24g Fibre 6g

USE IT UP OLIVES Blitz leftover olives with olive oil, lemon juice, capers and basil.

Stir into pasta or spread on toast.

FOOD | EVERYDAY

Jamie says

Ô

This was my favourite, with sweetcorn instead of olives.

I asked Mum if I can help next time we make them, and we can try other toppingss Ashley, aged eight

Ô

RECIPES JENNA LEITER PHOTOGRAPHY KRIS KIRKHAM FOOD STYLING LOTTIE COVELL PROP STYLING JENNY IGGLEDEN

Making pizzas is a great way to get the kids involved in the kitchen.

Lay out all the toppings and let them create their own masterpiece.

For more delicious midweek meals, visit tes.co/5under25

51

ADVERTISEMENT PROMOTION

Start right

5 WAYS TO...

ADD FIBRE TO YOUR BREAKFAST Choose a cereal that’s high in fibre, such as Kellogg’s All-Bran Prebiotic Oaty Clusters* 380g, £3 (79p/100g). It has wheat bran and natural prebiotic fibre from chicory root**, which supports your digestive health by increasing the levels of important bacteria in your gut.

Top your cereal with some fruit.

Try two types for diversity.

If you fancy toast, go for wholemeal or rye bread, which both have more fibre than white.

Going for a cooked breakfast? Add a portion of veg: try wilted spinach with poached eggs.

A dried fruit, nut and seed mix is a source of fibre. Top natural yogurt with raisins, dried apricots, pumpkin seeds and almonds.

*TM, ®, © 2020 KELLOGG Company. All rights reserved. **Chicory root fibre contributes to normal bowel function by increasing stool frequency.

All-Bran Prebiotic Oaty Clusters Original / Almond & Pumpkin Seeds contain 5.4g/ 4.9g chicory root fibre per serving, i.e. 45% / 40% of the required daily intake. Full beneficial effect is obtained with a daily intake of 12g chicory root fibre. Enjoy as part of a healthy diet and lifestyle

Be well on the way to your recommended 30g fibre with a high-fibre breakfast

FOOD | KNOW-HOW

How to build

An easy kid’s lunchbox 1 Star of the show

WORDS LAUREN ROSE-SMITH PHOTOGRAPHY TOBY SCOTT FOOD STYLING SAL HENLEY PROP STYLING MORAG FARQUHAR *Houmous and pesto contain sesame seeds and nuts respectively, to which some children are allergic. Please check the labels before giving to children. **Use lolly sticks for younger children.

Get things started with the main event

FILL-’EM-UP EM M UP SANDWICH Sticking with sarnies?

Swap in wholemeal bread instead of white for extra fibre, and try eggs for a source of protein.

CAULIFLOWER CHEESE BITES Make a batch and freeze for a transportable version of a favourite. Find the recipe at tes.co/ cauliflowerbites.

GREEN PASTA SALAD SALA Give classic pasta salad something extra with wholewheat fusilli for added fibre and quick-cook green beans for a source of vitamin C.

SUNDAY LUNCH LEFTOVER WRAPS Turn leftovers into lunch with wholemeal wraps (help towards their 5-a-day with lots of veg alongside the meat and potatoes).

2 Healthier snack attack

These lower-sugar options mean treats are still in!

Carrot oat cookies are a great way to sneak in hidden veg! Visit tes.co/ carrotcookies for the recipe.

Chocolate rice cakes: a good swap for a chocolate bar, with about half the sugar of a two-finger KitKat.

Popcorn pick ’n’ mix – tumble plain popcorn with a few fresh berries for some natural sweetness.

3 Fun ways to 5-a-day

Add some more fruit and veg with these little extras

Tenderstem broccoli with pesto* and yogurt dip – use the pesto jar to store and dip.

Pear and cheese skewers** – a change from apple, and pears are a bit higher in fibre too.

Carrot batons and red pepper houmous* – blitz cooked veg into ready-made houmous.

Cream cheese and cucumber boats – wrap two boats together to transport.

53

QUICK & EASY WITH LAMB

Lamb Leg Steak and Tzatziki Pitta Ready in just 30 minutes

simplylamb.co.uk/make-it-lamb R E D T R A C T O R L A M B I S A LW AY S T R A C E A B L E , S A F E A N D FA R M E D W I T H C A R E

FOOD | WEEKEND

Recreate the classics

Pub lunch Longing for lazy days in the pub?

Our fresh twists on your favourites will take you there

Wa t e r c r e s s & l e m o n c h i c ke n p o t p i e s re c i p e p 5 6

55

WAT E RC RE S S & L E M O N CHICKEN POT PIES This take on a classic pub pie is just the right mix of fresh and indulgent.

Serves 4 Takes 2 hrs plus cooling and chilling Cost per serve £1.75 40g butter 400g pack diced chicken breast 1 large onion, diced 40g plain flour 1 tsp English mustard powder 1 chicken stock cube, made up to 400ml 4 tbsp single cream 250g small or Chantenay carrots, larger carrots peeled and halved 85g pack watercress 3 spring onions, roughly sliced 1 lemon, zested, ⅓ juiced (you need 1 tbsp), the rest cut into wedges 375g pack lighter ready-rolled puff pastry 1 egg, beaten 125g frozen peas, blanched and cooled

1 Melt the butter in a frying pan over a high heat. Add the chicken and fry, stirring, for 3-4 mins until sealed; transfer to a plate with a slotted spoon. Reduce the heat to medium-low, add the onion and fry for 5-8 mins until soft. Stir in the flour and mustard, increase the heat to medium and slowly stir in the stock to make a smooth sauce.

2 Return the chicken and any juices to the pan and simmer gently, stirring occasionally, for 5 mins. Turn off the heat and stir in the cream, then tip into a sieve set over a large bowl to separate most of the sauce.

3 Boil the carrots until just tender, then drain well.

4 Blitz the sauce and 50g watercress in a food processor until smooth.

Mix into the chicken with the carrots, spring onions, lemon zest and juice; season. Divide between 4 small pie dishes and set aside to cool to room temperature.

56

5 Brush the edges of the dishes with a little egg. Unroll the pastry and cut out 4 pie lids. Press the pastry to the edges of the dishes; trim any excess. Chill for at least 1 hr or overnight before cooking.

6 Preheat the oven to gas 6, 200°C, fan 180°C. Brush the pastry twice with egg, cut a cross in the middle of each pie, then decorate by scoring lightly with a knife. Bake for 25-30 mins until the pastry is golden.

7 Toss the remaining watercress with the peas and serve with the pies and lemon wedges.

Each serving contains Energy

2441kJ 582kcal 29%

Fat

Saturates

Sugars

Salt

24g 13g 13g 1.9g 35% 63% 15% 31%

of the reference intake. See page 105.

Carbohydrate 55g Protein 36g Fibre 6g

B E E R- B AT T E RE D F I S H W I T H MUSHY PEAS Make this pub favourite from scratch – everyone will love it!

Serves 4 Takes 30 mins Cost per serve £2.47 180g plain flour 55g cornflour 1 tsp baking powder ¾ tsp fine salt 250ml golden ale 2 lemons, 1 juiced (you need 2 tbsp), 1 cut into wedges sunflower oil, for deep frying 2 x 280g packs cod or haddock fillets, skin removed if you prefer 250g frozen peas 5g fresh mint leaves, finely chopped

1 Mix 150g flour, the cornflour, baking powder and salt in a mixing bowl and make a well in the centre. Pour in the ale and 1½ tbsp lemon juice, then whisk until the batter is completely smooth and bubbly.

2 Half fill a large saucepan with oil, then heat to 180°C. If you don’t have a kitchen thermometer, carefully dip the handle of a wooden spoon into

the oil. If it’s hot enough it should bubble steadily. If it bubbles vigorously, it’s too hot. Season the fish and dust with the remaining flour. Using tongs, dip the fish into the batter to coat, then lower into the oil. Cook in 2 batches for 5-6 mins, turning, until golden and crisp. Transfer to a wire rack over a tray to stop the fish going soggy.

3 Meanwhile, simmer the peas for 4 mins. Drain and mash ¾ of them (or blitz in a food processor) with ½ tbsp lemon juice, the mint and some seasoning. Stir through the remaining peas. Serve with the fish and lemon wedges, with ketchup and tartare sauce on the side, if you like.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

1973kJ 468kcal 23%

12g 18%

2g 8%

5g 6%

1.6g 26%

of the reference intake. See page 105.

Carbohydrate 57g Protein 33g Fibre 5g

P RO P E R P U B C H I P S A bowl of fat crispy chips – is there anything better?

Serves 4 Takes 55 mins Cost per serve 13p 850g large floury potatoes, cut into thick chips 1 tbsp sunflower oil ½ tsp garlic or onion granules (optional)

Preheat the oven to gas 6, 200°C, fan 180°C. Pat the chips dry with kitchen paper and transfer to a large baking tray. Toss with the oil and garlic or onion granules, if using, and season. Spread out in a single layer and bake for 20 mins.

Turn over, then bake for a further 30 mins until golden and crisp.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

778kJ 184kcal 9%

3g 5%

<1g 2%

1g 1%

0.3g 5%

of the reference intake. See page 105.

Carbohydrate 37g Protein 4g Fibre 4g

FOOD | WEEKEND

COOK THE COVER

WINE MATCH Tesco Finest Viré Clessé, £12*, is a rich and creamy Chardonnay, with apple and citrus flavours, for poultry and seafood. * Price excludes Scotland and Wales

57

FOOD | WEEKEND

M U S H RO O M A R A N C I N I Using shop-bought risotto makes whipping up this snack a doddle.

Serves 4 Takes 40 mins plus cooling and

chilling Cost per serve £1.41 385g pack mushroom risotto 200g cooked white rice 75g plain flour 100g dried breadcrumbs 85g grated mozzarella 1 large egg, beaten 3 garlic cloves, finely chopped 10g fresh parsley, finely chopped 350g tub fresh arrabbiata sauce vegetable oil, for deep-frying

58

1 Cook the risotto and rice in a frying pan over a medium-high heat for 3-4 mins, stirring constantly, until sticky. Season, cool on a baking tray (that will fit in the fridge) to room temperature, then chill for 20 mins.

2 Put the flour and breadcrumbs on separate plates. Stir the cheese into the risotto, then use floured hands to shape into 8 balls. Roll in the flour, shake off any excess, repeat with the egg, then coat in breadcrumbs.

Chill in the fridge for 1 hr.

3 Mix the garlic and parsley and put ¾ in a saucepan with the arrabbiata sauce. Simmer over a high heat for 5 mins until thickened; keep warm.

4 Preheat the oven to gas 3, 170°C, fan 150°C. Half-fill a deep saucepan

with oil and set over a medium-low heat until it reaches 170°C or a piece of bread browns in 45 secs.

Cook 4 risotto balls at a time for 7-8 mins, turning occasionally with a slotted spoon, until golden and crisp. Transfer to a baking tray lined with kitchen paper and keep warm in the oven.

5 Top the warm tomato sauce with the remaining garlic-parsley mix, then serve with the arancini.

Each serving contains Energy

2244kJ 534kcal 27%

Fat

Saturates

21g 6g 30% 29%

Sugars

Salt

7g 8%

1.2g 20%

GET AHEAD

of the reference intake. See page 105.

Carbohydrate 72g Protein 17g Fibre 4g

You can make the sauce up to 2 days before and chilll in the fridge.

£2.50 each

FOOD | WEEKEND

S H E RRY B L O O DY M A RY Try this classic with a difference – the sherry adds a subtle sweetness and richness that you’ll love.

Makes 1 Takes 5 mins Cost per serve £1.17

In a jug, mix together 200ml chilled tomato juice, 50ml chilled vodka, 1 tsp dry sherry, 1 tsp lemon juice and 3 dashes each Worcestershire and Tabasco sauces. Season with a good grind of black pepper, adding extra Worcestershire for sweetness or Tabasco for heat, if you like. Fill a tall glass with ice and pour over the tomato mixture. Garnish with a celery stick, green olives and a lemon wedge to serve (optional).

Each serving contains Energy

Fat

Saturates

Sugars

Salt

717kJ 173kcal 9%

0g 0%

0g 0%

6g 6%

0.9g 14%

of the reference intake. See page 105.

Carbohydrate 7g Protein 2g Fibre 1g

60

HAND-CRAFTED ON THE ISLE OF WIGHT

FREE•YOUR•SPIRIT I S L E O F W I G H T D I S T I L L E R Y.C O M | +4 4 (0) 1 9 8 3 61 3 6 5 3

A P P L E & B E RRY C RU M B L E W I T H C A RDA M O M C U S TA RD We’ve given classic crumble a grown-up spin with a nutty topping and spiced custard.

Serves 6 freeze crumble only Takes 1 hr 10 mins Cost per serve 88p 5 eating apples (we used Gala), peeled, cored and thickly sliced ½ lemon, zested and juiced 65g caster sugar 150g pack blackberries 80g cold unsalted butter, diced 125g plain flour 2 tbsp flaked almonds For the custard 600ml whole milk 5 cardamom pods, seeds crushed 2 large egg yolks ¼ tsp vanilla extract 60g caster sugar 50g plain flour

62

1 Preheat the oven to gas 5, 190°C, fan 170°C. Put the apples in a 20-22cm round baking dish, drizzle over the lemon juice and toss to coat. Gently stir through the lemon zest, 15g sugar and the blackberries.

2 Rub the butter into the flour with your fingertips, first to fine crumbs, then keep going until the mix forms bigger clumps. Stir in the remaining 50g sugar and the almonds. Scatter over the fruit and cover the dish with foil.

3 Bake for 30 mins, then remove the foil and bake for a further 30 mins until golden and bubbling.

4 Meanwhile, make the custard. Put the milk and crushed cardamom seeds in a large saucepan over a low-medium heat until the milk is just steaming, then remove from the heat, cover and set aside to infuse for 20 mins.

5 In a bowl, whisk together the egg yolks, vanilla and sugar, then add

For more weekend recipes, visit tesco.com/recipes

the flour. Reheat the milk to steaming, then sieve into a jug (discarding the seeds). Slowly add the hot milk to the egg mixture, beating in a little at first to get a smooth, thin paste, then whisking in the rest.

6 Clean the saucepan, then return the custard to it and bring slowly to the boil, stirring with a wooden spoon until thickened. Sieve into a serving jug. Serve with the crumble.

Each serving contains Energy

1893kJ 452kcal 23%

Fat

Saturates

Sugars

Salt

21g 10g 38g 0.1g 30% 51% 43% 2%

GET AHEAD

of the reference intake. See page 105.

Carbohydrate 61g Protein 9g Fibre 3g

Both the crumble and custard can be made a day ahead and kept chilled. The assembled or cooked crumble can be frozen for up to 3 months.

RECIPES SARAH COOK, JENNA LEITER PHOTOGRAPHY KRIS KIRKHAM, GARETH MORGANS FOOD STYLING JENNA LEITER, EMMA JANE FROST PROP STYLING JENNY IGGLEDEN, TAMZIN FERDINANDO

FOOD | WEEKEND

Books

7 Ways by Jamie Oliver Here’s a sneak peek at Jamie’s new book

Hi guys, I’m chuffed to be sharing two recipes from my new cookbook with you – step up, 7 Ways. For the first time, I’ve looked at real data around what you guys are buying, week in, week out, and have chosen 18 hero ingredients that just keep popping up in your baskets. And, you guessed it, I’ve got 7 beautiful recipes for each one – check out the pics on the right, which hero the faithful salmon fillet, and you get the idea. This is about tapping into the ingredients you already know and love, and giving you lots of new inspiration on the flavour front, to help you mix things up a bit and hopefully get a few new recipes into your repertoire. Ingredients lists are short, methods are simple, and I’ve got loads of shortcuts and cheats to help you get meals on the table, with ease, any day of the week. Here’s two recipes from the book to get you in the mood.

JAMIE'S NEW COOKBOOK AVAILABLE NOW 64

7 Ways by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2020 7 Ways). Photography: Levon Biss

SHOPPING | IN STORE

C RI S P Y S A L M O N TAC O S Serves 2 Takes 20 mins Cost per serve £3.71 160g ripe mixed-colour baby tomatoes 1 small ripe mango ½ a small ripe avocado 2 spring onions 2 x 130g salmon fillets from sustainable sources, skin on, scaled, pin-boned 2 heaped tsp Cajun seasoning 4 small tortilla wraps 2 limes

1 Quarter the cherry tomatoes. Destone, peel and roughly chop the mango.

Scoop out the avocado and finely slice. Trim and finely slice the spring onions.

2 Carefully cut the skin off the salmon and place it in a non-stick frying pan on a medium-high heat to crisp up on both sides. Pat the Cajun seasoning all over the salmon

fillets, then fry for 5 mins, turning to get them golden on each of their sides. Once the skin is crispy, move it to sit on top of the salmon.

3 Meanwhile, use tongs to toast the tortillas directly over the flame of your gas hob for 15 secs, or use a hot pan. Sprinkle the mango, avocado and spring onions over the tortillas, then flake over the salmon and crack over the skin. Toss the tomatoes and the juice of 1 lime in the residual heat of the pan for 30 secs, then spoon over the tortillas.

Serve with lime wedges, for squeezing over.

Each serving contains Energy

2455kJ 584kcal 29%

Fat

Saturates

Sugars

Salt

24.6g 5.8g 17.0g 1.8g 35% 29% 19% 31%

of the reference intake. See page 105.

Carbohydrate 59.5g Protein 35.0g Fibre 4.1g

SUNSHINE EGG SAL AD Serves 2 Takes 15 mins Cost per serve £3.05 2 tbsp dukkah 250g pouch wholegrain rice with quinoa ½ x 460g jar of roasted red peppers 200g baby spinach 4 large free-range eggs ½ a pomegranate 2 heaped tbsp natural yogurt

1 Put a large pan of salted water on to simmer for your eggs. Toast most of the dukkah in a large non-stick frying pan on a medium heat for 2 mins, then tip in the grains. Drain, finely chop and add the peppers. Cook and stir for 5 mins, season, then divide between your plates.

Return the pan to the heat and quickly wilt the spinach.

Season to perfection and divide over the grains.

2 Meanwhile, crack each egg into the simmering water in one fluid movement and poach for 3 mins, or until cooked to your liking.

Squeeze a little pomegranate juice into a bowl and ripple through the yogurt, then bash the pomegranate half with the back of a spoon so the remaining seeds tumble out.

3 Drain the eggs on kitchen paper, then place on top of the spinach. Spoon over the pomegranate yogurt, then sprinkle with the remaining dukkah and the pomegranate seeds.

Each serving contains Energy

Fat

1823kJ 436kcal 18.9g 22% 27%

Saturates

Sugars

Salt

4.5g 8.4g 0.5g 23% 9% 8%

of the reference intake. See page 105.

Carbohydrate 40.2g Protein 23.5g Fibre 8.3g High in protein; source of folic acid; source of vitamin B12

+

BUY IT NOW Get your copy of 7 Ways in store or at tesco.com 65

Over to you

YOUR TESCO FOOD What you’ve been up to online

YOUR SEASONAL HEROES

Searches for “salad recipes” on Tesco Food Online

125%

over the last three months

You’ve been inspired by the Griddled nectarine salad recipe from our June issue…

Al fresco dinner... Griddled Nectarines, Prosciutto & Mozzarella Salad... perfect for a warm evening @whatgayleatetoday

For a fresh and zingy salad that makes use of seasonal ingredients, head to tesco.com/recipes to try our Cabbage, salmon & cucumber satay crunch salad. For more fantastic seasonal recipe ideas, turn to p9.

66

Nectarine and prosciutto salad with added halloumi. Thanks @tescofood for the inspo! @ellie_health

REAL LIVING | COMMUNITY

YOU ASKED, WE ANSWERED!

56%

Wondering what to do with leftover bananas besides banana bread?

Need some tips on achieving perfectly crispy crackling every time? Our food experts host regular Q&A sessions via Instagram. Follow @tescofood to stay up to date.

of you have been cooking a lot more since the start of lockdown

72% said you would like to continue this after lockdown has ended

Follow @tescofood to get involved in more polls

What can I make with…?

Tesco’s exciting new recipe finder tool at tes.co/ recipefinder has the answer when you’re staring into your fridge, wondering what to cook for dinner.

1

SELECT YOUR INGREDIENTS

Input any three or more ingredients from your fridge or storecupboard that you’d like your meal to include.

2

BROWSE THE RECIPE IDEAS

Recipes that include your ingredients will appear (you may need a few extra things). You can also filter for dietary needs.

3

All the recipes you could make with your ingredients

✔

COOK YOUR RECIPES!

Browse the suggestions, click on the recipe that takes your fancy… and get cooking!

67

Focus on

Root veg Budget-friendly and filling to boot, vibrant root veg are top of our shopping list

N WORDS BRYONY BOWIE PHOTOGRAPHY KRIS KIRKHAM FOOD STYLING LOTTIE COVELL PROP STYLING JENNY IGGLEDEN *Source: Tesco PLC

othing says autumn like robust, earthy root veg.

Cheap as (parsnip) chips, they’re nutritious and work as well roasted alongside Sunday dinner as they do grated into cakes.

Learn how to make them the star of your dishes.

HOW TO STORE Most roots have a relatively long shelf life.

If yours still have their greens or stalks attached, cut these off and store separately. Root vegetables are best stored on the lowest shelf or vegetable drawer of the fridge.

HOW TO COOK Boil, steam, fry, mash or roast – there are endless ways to cook root vegetables. Check they’re cooked through by inserting a sharp knife or cocktail stick, which should easily pierce the flesh. Smaller roots don’t need to be peeled before cooking, just scrubbed well to remove any soil.

10 billion the number of carrots sold in the UK each year*

68

PARSNIPS Naturally sweet and earthy, parsnips can be used in place of carrots or potatoes in many dishes. Very large parsnips can have woody centres, making them better suited to soups and stews.

TRY Using in place of potatoes next time you make chips.

SWEDE The ‘neeps’ served with haggis for Burns Night, swede is sweet and earthy, with tender yellow flesh. The larger the veg, the stronger the flavour will be.

TRY Stirring butter and chopped herbs into mashed swede, then using to top a shepherd’s pie.

FOOD | KNOW-HOW

TURNIPS These purplish roots are smaller and milder than swede, with a slightly peppery taste similar to radishes.

Roasting them gives a more mellow flavour.

TRY Mixing grated turnip and carrot with cheese, flour and egg to bind. Shape into patties and fry until golden.

CARROTS They may not actually help you see in the dark, but carrots are cheap, versatile and a source of vitamin A. TRY Roasting with ground spices such as cumin or coriander, then adding to a lentil salad.

BEETROOT Beetrootâ&#x20AC;&#x2122;s sweet flavour and distinctive colour lends itself as well to sweet dishes as savoury. If cooking whole, donâ&#x20AC;&#x2122;t peel beforehand: this stops the colour bleeding.

TRY Adding grated cooked beetroot to chocolate cake batter. Find a recipe at tes.co/beetrootcake.

CELERIAC Knobbly, odd-looking celeriac boasts a sweet, slightly nutty anise flavour. It turns brown quickly when cut, so while preparing it, transfer to a bowl of water with a squeeze of lemon juice until ready to use.

TRY Thinly slicing and layering with garlic, cheese, herbs and cream; bake until golden.

69

Step-by-step

Souflé omelette

The fluffiest omelette you’ll ever tr y, filled with rich cauliflower cheese. We’re sold on this for brunch, lunch or dinner

C AU L I F L O W E R C H E E S E SOUFFLÉ OMELET TE

TIME SAVER

Serves 2 vegetarian with Emmental Takes 40 mins Cost per serve £1.53 1 small cauliflower (about 500g), cut into florets, outer leaves discarded 1 tbsp olive oil 3 thyme sprigs, leaves picked 120g 50% less fat crème fraîche

70

1 tsp Dijon mustard 4 large eggs 50g Gruyère or Emmental, grated 5g unsalted butter 5g fresh parsley leaves, finely chopped pinch of cayenne or chilli powder

For a speedier supper, cook the base of the omelette, sprinkle the top with grated cheese and chopped ham, and grill until melted and golden.

RECIPE MIMA SINCLAIR PHOTOGRAPHY TOBY SCOTT FOOD STYLING SAL HENLEY PROP STYLING MORAG FARQUHAR

FOOD | KNOW-HOW

1 Preheat the oven to gas 6, 200°C, fan 180°C. Toss the cauliflower florets and smaller leaves with the oil and spread over a large baking tray. Scatter with half the thyme and roast for 20-25 mins until tender and lightly charred.

2 Meanwhile, make the cheese sauce. Mix the crème fraîche, mustard, 1 egg yolk (reserve the egg white) and cheese in a small saucepan. Season well and place over a medium-low heat for 5 mins, stirring occasionally, until smooth and combined. Cover and set aside.

3 Separate the remaining eggs and place the whites (including the reserved white) in a medium bowl.

Whisk for 2-3 mins until they triple in size and have soft peaks. Place the yolks in a separate, large bowl and whisk until pale and thick.

Carefully add one-third of the whites to the yolks and gently stir with a large metal spoon until combined and looser in consistency.

Fold in the remaining whites.

4 Melt the butter in a large (about 25cm) nonstick, lidded frying pan over a medium heat. Pour in the egg mixture, lightly spread with a spatula to evenly cover the base of the pan, then season and cover with the lid. Cook for 4-5 mins until the bottom of the omelette is golden and set and the top is pale but lightly set.

5 Slide a spatula around the omelette to loosen, then gently transfer to a plate. Cover half with the roasted cauliflower and spoon over the cheese sauce. Scatter with the parsley, remaining thyme leaves and a pinch of cayenne pepper. Fold the omelette over on itself and cut in half to serve.

2268kJ 544kcal 27%

Fat

Saturates

Sugars

3. SEPARATE THE EGGS

Crack the shell in the middle so you have two similar-sized pieces. Tip the yolk back and forth between the two pieces, letting the white slip into a bowl below. Don’t let any yolk get into the whites: the fat will stop the egg whites from foaming.

5. FOLD THEM TOGETHER

Each serving contains Energy

1. ROAST IT RIGHT

When roasting vegetables, use a large baking tray with low sides and space them well apart. This allows them to roast rather than steam, giving you lovely crisp edges. Not a fan of cauliflower? Try broccoli florets instead.

Salt

41g 18g 9g 2.1g 59% 88% 10% 35%

of the reference intake. See page 105.

Carbohydrate 14g Protein 32g Fibre 5g

Use a large metal spoon to lightly fold the whites into the yolks.

Cutting through the mix with the thin edge of the spoon crushes fewer air bubbles, for a light result.

2. MAKE THE SAUCE

This cheat’s cheese sauce doesn’t need to bubble away for ages.

Simply mix the ingredients in the pan and gently heat while you make the omelette. Any leftovers can be stored in the fridge for up to 3 days and reheated in the same way.

4. BEAT THE WHITES

To create a fluffy soufflé omelette, you need to beat the egg whites well. This fills them with tiny bubbles, which swell to create a beautiful consistency. To check they’re ready, lift your whisk to see if soft peaks form and just hold.

6. THE PERFECT FINISH

Covering the pan with a lid helps the top of the omelette to set, so you don’t end up with raw, foamy egg. No lid? Use an ovenproof pan and grill for 30 secs to set.

71

FOOD | KNOW-HOW

Too good to waste

Cucumber Helping you cut down on food waste, one ingredient at a time

S

WORDS BRYONY BOWIE PHOTOGRAPHY KRIS KIRKHAM FOOD STYLING LOTTIE COVELL PROP STYLING JENNY IGGLEDEN *Source: WRAP **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

liced in sandwiches, ribboned in salads or batoned for crudités, cucumbers are a lunchtime favourite. But their high water content means they have a short shelf life and can quickly become soggy – this accounts for over half their wastage, adding to a total cost of £77m worth of cucumbers being thrown away every year*! Read on for our tips on how to use them up.

STORE THEM RIGHT Keep cucumbers in the vegetable drawer of the fridge. Make sure they stay dry and, once you’ve opened the packaging, don’t re-wrap them completely as this can encourage condensation and spoiling.

MAKE THEM GO FURTHER Limp cucumbers can be revived by slicing off the end and standing in a bowl of cold water. If you find yourself with leftover sliced cucumber, store in a sealable container with a sheet of kitchen towel to keep them crisp.

USE IT UP

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SLICED CUCUMBER

WHOLE CUCUMBER

Quick pickled cucumber Sprinkle sliced cucumber with salt; leave for 20 mins.

Pat dry and transfer to a sterilised** jar with equal quantities caster sugar and white wine vinegar. Use straight away, or leave longer for the flavours to develop.

Easy cucumber raita Stir finely diced cucumber, lime zest, crushed chillies, and shredded mint and coriander leaves into Greek or coconut yogurt. Serve as a dip for spring rolls and samosas, or add to flatbreads with kofte or falafel.

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THOUSAND tonnes of cucumber are wasted each year in the UK*

Bio-Kult is a scientifically developed, advanced multi-strain formulation containing 14 live bacterial cultures, targeting the digestive system, proven to survive the high acidity of the stomach.

Bio-Kult is suitable for everyday use, alongside antibiotics, Vegetarian Society approved and itâ&#x20AC;&#x2122;s gluten free.

Leading Live Bacteria Brand Backed by Clinical Research Used in the NHS For Everyday Use

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All-day gut helpers Your gut bacteria help suppor t your health. Check out these ways to keep them happy round the clock

DINNER WINNERS

MORE Serving suggestion

FRUIT VEGETABLES WHOLEGRAINS NUTS PULSES

GOOD MORNING, BREAKFAST! Start your day off with a breakfast that’s going to support a healthy digestive system*. Full of gut friendly wholegrain oat flakes (which are high in fibre), B lactis live cultures, crunchy dried banana and blueberries, pumpkin seeds and a dash of ginger, GoodBelly Blueberry & Banana 350g, £3.50 (£1/100g), is delicious served with milk or yogurt and topped with a handful of fresh fruit.

30g …is the amount of fibre adults should eat every dayy – a most of us get just 18g To up your intake, switch to high-fibre cereal, wholemeal bread, wholewheat pasta and brown rice, and eat potato skins too.

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ALCOHOL CAFFEINE FIZZY DRINKS TAKEAWAYS

MICROBIOME BOOSTERS A course of antibiotics can disrupt the balance of bacteria in the gut.

Try Bio-Kult Advanced Multi-Strain Formulation 30 capsules, £9.50 (32p each), with 14 live bacterial cultures that complement your existing gut flora.

For an effective prebiotic supplement sachet that you can sprinkle on food or stir into drinks, try Bimuno Daily Prebiotic Powder 30 sachets, £11.50 (38p each). They can stimulate the growth of good gut bacteria in just seven days**.

* Oat grain fibre contributes to an increase in faecal bulk. Enjoy GoodBelly as part of a balanced diet and healthy lifestyle. **Scientific data show that daily use of Bimuno® increases gut bifidobacteria levels within seven days, results may vary. ***Calcium contributes to the normal function of digestive enzymes. A varied and balanced diet and healthy lifestyle is recommended for good health

Variety is key to eating well. Follow the tips below and visit tesco.com/recipes for meal inspiration.

QUICK AND SIMPLE LUNCHES Lunch gets an upgrade thanks to Ryvita Dark Rye Crunchy Rye Breads 250g, £1.19 (48p/100g), with red quinoa and sesame.

They’re baked with rye, making them high in wholegrain fibre, and a source of magnesium, zinc and iron.

†

Lactofree Milk is a natural source of protein, phosphorous, calcium and vitamin B12, which contributes to the reduction of tiredness and fatigue. Calcium is needed for the maintenance of normal bones. Protein contributes to growth in muscle mass ††Source of Vitamin B12 which helps support the normal functioning of the immune system.

Try them with avocado, tomato and basil, with a drizzle of extravirgin olive oil.

Or top with houmous, roasted Tenderstem broccoli and crushed chillies, and add a sprinkle of fibre-rich mixed seeds.

6-8 GLASSES A DAY Or about 1.2 litres of water or other fluid is how much you need to stay hydrated – essential for a healthy digestive system.

NEED TO KNOW Microbiome The community of bacteria living in your digestive tract. Most of these bacteria are friendly and support your health.

Prebiotic fibre Dietary fibre that acts as a food source for your microbiome.

Probiotics Living organisms – friendly bacteria that are found in some foods.

Gut-friendly drinks A variety of live cultures is what makes your gut healthy. Top them up and be kind to your tummy by sipping one of these drinks VEGAN STAR Anyone cutting down on dairy will enjoy Alpro ‘Love Your Gut’ 240ml, £2 (83p/100ml).

This new Strawberry, Apple & Raspberry fermented Oat drink is full of live cultures, contains no added sugars and is a source of calcium***, fibre and vitamins B12 and D.

LACTOSE-FREE Go with your gut and choose Arla Lactofree† Fresh Semiskimmed Milk 1ltr, £1.40. It’s a great alternative to regular green-top for anyone who’s lactose intolerant. It has the goodness and great taste of milk, but with the lactose removed.

IMMUNE SUPPORTER†† For an easy breakfast, try The Collective Kefir Mango Drink 500ml, £2 (40p/100ml).

It’s made by fermenting milk with 13 gutfriendly live cultures, with billions in each serving. Add it to smoothies, spoon over granola or enjoy as a drink.

Nannycare

REAL LIVING | HOME

Instant updates

Autumn oasis Flaunt your foliage and bring the outside in with these stylish faux house plants

Brighten up a bare corner with a statement house plant.

Mix and match an assortment of planters to create a contemporary look.

Only

Look out for new products arriving in store throughout September, subject to availability

£8

Only

£10

LEFT Large Fern Plant £25 TOP ROW (left to right) Medium Cheese Plant £10; Aloe in Black and White Pot £8; Trailing Succulent £12; Fern in Reactive Glaze Ceramic Pot £8; Mini Succulent in Glass Jar £2 MIDDLE ROW Plant in Concrete Pot £8; Small Cat’s Eye Succulent £2; Succulent Garden in Ceramic Pot £10; Bonsai Tree £8 BOTTOM ROW Eucalyptus in Resin Pot £10; Square Succulent in Stand £6 RIGHT Grass in Ceramic Pot £16; Large Cheese Plant £25

Experiment with height, texture and clusters of pots for added visual appeal.

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Kitchen must-have

Let it shine Give your cooking kit an overhaul with hardworking pots and pans that double up as statement pieces

3

Cleaning hack

2 Quality cookware from just

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4

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Stick to the soft side of your washing-up sponge, rather than using the scourer, to keep the panâ&#x20AC;&#x2122;s nonstick lining in top condition.

REAL LIVING | HOME

Why go copper-effect?

Besides the metallic shine looking great in your kitchen, this nonstick range makes for easy cooking and cleaning. Made with light-but-durable aluminium, the heat spreads quickly and evenly while cooking, with stay-cool handles that ensure they’re easy to hold even when the pan is hot.

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My Tesco Copper-Effect Casserole Dish is by far my favourite! It is so versatile, perfect for everything from stews to curries. I also use it as a Dutch oven when baking sourdough at the weekends. It’s great to serve in too, as it keeps food warm for so long and looks lovely on the table

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Jamie Robinson, Tesco executive chef, product development

1. COPPER-EFFECT FRYPAN 30CM, £13 Ideal for family-sized portions or when you’re entertaining, it’s large enough for multiple steaks or fish fillets.

2. COPPER-EFFECT FRYPAN 24CM, £10 This easy-to-handle, everyday-sized frying pan is your go-to for rustling up regulars such as eggs, as well as being perfect for pancakes.

3. COPPER-EFFECT STIR-FRY PAN 28CM, £14 Deep enough to cook larger amounts of food, it also allows room for stirring. Plus, it’s versatile: as well as stir-frying, you can use this pan for steaming.

4. COPPER-EFFECT SAUCEPAN 18CM, £14 Handy for everything from making sauces to boiling rice, the glass lid with steam vents also lets you keep an eye on what you’re cooking.

5.COPPER-EFFECT CASSEROLE DISH 24CM, £18

+

More choice in store

WORDS HELEN WHITAKER

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With big capacity for batch-cooking, use this pan for soups, stews and one-pot recipes – all in a finish that will impress when you carry it to the table.

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Positive thinking

The simple life

*

Source: Office For National Statistics (ONS)

If this year has helped you realise what makes you happy, and what the impor tant things are, hereâ&#x20AC;&#x2122;s how to keep them top of your priority list

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REAL LIVING | WELLBEING

E

veryone had to adapt to a new way of life this year: for some, it meant slowing down, taking time to explore old and new pastimes.

For others, life seemed to get even busier, juggling work and home-schooling – but the upside was spending more time together with close family.

With the return to a routine of sorts this autumn, we’re going to be busier, but the little things that kept us going through the lockdown and the months afterwards will be as important as ever. ‘With many things having been taken out

felt keeping in touch with people in our lives via phone, video call or social media was vital during lockdown*

WE ARE FAMILY Sure, it wasn’t easy being around the same people 24/7 during lockdown, but for many who live with their family, spending lots of time with them was a big plus.

When life gets hectic, family time can suffer. The solutions?

Think about your typical week and how you can continue a lockdown habit – or create a new one to stay connected. Try a weekly family board game evening instead of switching on the TV, cook a meal or bake together, or even make the housework a team effort (good luck!). ‘Our habits and

‘

GET IT R-IGHT Not sure how to shape your new routine? Try the four Rs, says Dave 1 REFLECT What is really important to you and what do you want?

For example, spending time with family, or exercising. If you’re unsure about what you want, that’s fine of course – perhaps, alternatively, start with ‘What don’t I want?’.

2 RESPOND That is, act on it. What is the most important thing you’ve started doing since lockdown, and how can you build this into your lifestyle consistently as an ‘It’s what I do’ kind of activity?

3 REVIEW

Routines can be the mainstay in our lives, the constant we can lean on when life throws curveballs

‘

78%

of our hands this year, in other ways we’ve been left with what is most important to us,’ explains life coach Dave Knight. ‘This might be looking after ourselves more; communicating more regularly and creatively with those close to us; being kind to others; or just generally being supportive where it matters.

Remember, this is part of you and what really matters to you. It is also part of taking care of your overall wellbeing, which is the foundation for all those other important ‘normal’ life patterns that may be creeping back into our lives right now.’

routines can be a mainstay in our lives, the constant that we can lean on when the outside world throws its curveballs at us – just as it has done this year. They can also be a fantastic and enduring way to cope with mental fatigue and anxiety,’ explains Dave.

This is part of making ourselves more accountable for the path you take following lockdown. Pick a date to check your progress, perhaps a month down the line. Could you tell someone about your plan who will help hold you to it?

01

4 RECHARGE Finally, acknowledge that having me-time on a daily, weekly or monthly basis is a key part of your routine to maintain your health and wellbeing in your life now.

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Available at

Healthy skin

Smart skincare

DID YOU KNOWÉ?

One gram of hyaluronic acid can hold 6 litres of water. This means a tiny amount can absorb up to 1,000 times its weight in water to help retain moisture levels.

Modern beauty products do more than cleanse, tone and moisturise. Introducing some of the most hardworking ingredients on the high street

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HYALURONIC ACID…

Retinol should be avoided by women who are pregnant or breastfeeding. **In selected stores only

1 L’Oréal Revitalift Filler (+Hyaluronic Acid) Day Cream 50ml, £20 (£40/100ml) Concentrated hyaluronic acid is infused in a rich day cream to leave skin looking fuller.

*

2 Neutrogena Hydro Boost Cleanser Water Gel 200ml, £6 (£3/100ml) This cleanser locks in moisture and leaves skin soft and supple.

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2 3

RETINOL A derivative of vitamin A that’s not produced naturally by the body, there’s little that it can’t do – from reducing pore congestion and balancing sebum levels, to working at a deeper level to increase collagen and elastin production (cell renewal). Best of all, it can help reduce the appearance of fine lines, acne and pigmentation. ‘Retinol* can actually improve the skin’s

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…really is skin’s best friend.

Naturally produced by the body (our levels diminish as we age, and due to air pollution), hyaluronic acid keeps skin hydrated and looking plumper thanks to its ability to retain water and balance moisture levels. Contrary to its ‘acid’ name, it’s a gentle substance, suitable for all skin types.

‘Hyaluronic acid is useful if your skin is in need of an extra moisture boost,’ says Abi Oleck-Hewett, aesthetics specialist at BeauSkin London (abi-o.com). ‘Try moisturisers that contain it or go for a hyaluronic acid serum under your day and night creams.’

Hyaluronic acid is useful if your skin is in need of an extra moisture boost

structure by repairing a damaged skin barrier and increasing firmness and suppleness,’ says Abi. To get the best out of retinol, start slowly – a mild formulation applied once a week is enough, as it can cause dry and sometimes irritated skin. Apply at night and always wear a moderate to high SPF the next morning whatever the weather, as retinol can make your skin more photosensitive.

3 Nip+Fab Renew Retinol Fix Over-night Cream 50ml, £30** (£60/100ml) This cream contains 0.1% of retinol, which is a moderate dose, so start with a weekly treatment, building up to no more than three times a week.

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TURMERIC

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VITAMIN C

4 Botanical Lab Turmeric Blemish Control Clay Mask 100ml, £7 This triple-acting face mask contains Indian clay, turmeric and witch hazel for a deep cleanse, gentle exfoliation and toning efect.

Not just vital for your immune system, vitamin C is great for skin health too. It’s one of the few proven skincare ingredients with anti-ageing properties, reducing the signs of sun damage, shielding the skin from free radicals and can help to encourage collagen production. In our diet it’s easy to consume, but in skincare, getting the right formulation is trickier. Vitamin C is a potent ingredient, so it will leave a tingling sensation on skin, but if it causes irritation, use a few times a week and build up the frequency gradually.

4

aid

Vitamin V C is one of the few proven skincare ingredients with anti-ageing propertiess

an …and c

This sunset-yellow spice is renowned for its antiinflammatory, antibacterial properties, and while it’s relatively new to skincare in the Western world, it’s been used for centuries in holistic medicine, particularly to treat a variety of skin conditions.

In skincare products, it can reduce the appearance of scars, soothe irritated skin and brighten dark circles.

Or simply use it to bring back your natural glow.

t…

FOR YOU | BEAUTY

sk in

exfo liation Yes to Grapefruit Brightening Facial Wipes 30, £4 (13p/per wipe)

With a textured, lightly exfoliating surface, these handy wipes leave your skin feeling fresh and zingy.

Garnier SkinActive Vitamin C Shot 32g, £4 (£12.50/100g)

Vitamin C becomes less potent in contact with air, so this clever vitamin C shot tissue mask is something you open and mix yourself just before applying.

Hydrating and brightening.

oth o s can Turmeric

kin s e

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FOR YOU | BEAUTY

GLYCOLIC ACID Used for centuries in holistic medicine to trap toxins, and an ever-popular ingredient in face masks, charcoal is enjoying a moment in the beauty world. In skincare, it can draw out dead skin cells, impurities and excess oil, which makes it good for oily and combination skin types.

As enlarged pores are often the result of congested skin, it can reduce the appearance of large pores too. Be careful as it can dry out skin, but used in the correct way, it can leave skin clean and baby-soft.

co al 2

s lps to unclog pore

2 Detoxing Masking Charcoal & Menthol Sheet Face Mask 20ml, £1 (£5/100ml) An affordable treat that’s paraben free.

3 Yes To Tomatoes Detoxifying Charcoal Scrub 99g, £9 (£9.10/100g)

This purifying treatment cleanses and resurfaces skin.

3

1 Nip+Fab Exfoliate Glycolic Fix Bubble Mask Extreme 23g, £5.50 (£23.91/100g) This dual-purpose mask deeply cleanses and resurfaces skin with a gentle 2% concentration of glycolic acid. You’re left with clean skin and a lovely glow.

1

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WORDS JO WOODERSON PHOTOGRAPHY TOM REGESTER, GETTY IMAGES PROP STYLING INDIA JACKSON

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AHAs can help with skin renewal and moisture retention

CHARCOAL

ar Ch

It may sound a little scary, but glycolic acid is actually a type of alpha-hydroxy acid (or AHA) derived from sugar cane. In fact, it can offer a gentler way (in a mild formulation) to exfoliate your skin than using a face scrub, for example. Not only does it remove the top layer of dead skin cells for a brighter complexion, it can help with hyperpigmentation, fine lines and wrinkles. ‘AHAs can encourage skin renewal, even out skin tone and improve moisture retention,’ explains Abi. However, higher-strength formulations can cause redness and irritation, and if you have sensitive skin or are new to glycolic acid, it might be best to start with a product that you wash off rather than a leave-on product. Again, always apply a sunscreen after using this ingredient. ‘I’d advise a minimum of SPF20 in winter and SPF30 in warmer months,’ says Abi.

DISCOVER A NATURAL DEODORANT THAT WORKS 99% NATURAL ORIGINS

CRUELTY FREE

VEGAN

FOR YOU | FASHION

Focus on

Denim, done better Discover how F&F is making it easier to buy jeans and denimwear that’s kinder to the planet

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earching for a great pair of jeans can be tricky.

From finding the ideal cut for your body shape to deciding on colour, there’s no denying choosing the perfect wardrobe essential is timeconsuming – but it’s ultimately hugely satisfying when you get it nailed. Not only does F&F have a wide range of fits, each in multiple colour washes, it’s also good to know F&F is looking out for the environmental side of things.

THE SLIM, £16 Allows for a little more breathing room, with an extended waistband for support

THE BELTED MOM, £22 High waist, tapered fit and goes with anything!

THE CONTOUR, £22 Pulls you in, but with none of the discomfort denim can bring

KINDER DENIM The process of growing cotton in itself has an impact on the environment, and the dyeing and chemical finishes can also have an effect on workers’ health.

Working with Jeanologia, a technology provider of textile solutions, F&F is committed to reducing the impact of the finishing process by using fewer chemicals, less water and less energy. Jeanologia uses EIM (Environment Impact Measuring) software to score each garment out of 100; the lower the score, the more environmentally friendly the garment. And you’ll be pleased to learn that all F&F jeans score as ‘low impact’ on the scale.

THE BOOTCUT, £16 Figure-flattering with a stylishly exaggerated flared hem, this retro fit is a classic

THE JEGGING, £12.50 The aesthetic of jeans with the comfort of leggings – what could be better?

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FOR YOU | FASHION

Finding the right jeans can be a bit like buying a lottery ticket – you’re unlikely to hit the jackpot first time. Trial and error is key, so try out lots of pairs – F&F’s returns policy makes it easy to experiment with styles at home.

Don’t forget to try jeans on with different shoes so you can see what they look like with trainers and heels. Remember, each body is different and there are no set rules; don’t be afraid to try something new.

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CARE FOR YOUR DENIM Be kind to your jeans (and the planet) with these tips

Our commitment is to have 100% of the cotton we use for our F&F range responsibly sourced by 2025

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SPOT CLEAN Use a damp cloth to remove small stains between washes.

Joe Little, Tesco head of technical

GROWING KINDER COTTON Did you know around 2 billion pairs of jeans are produced every year? Or that it takes 7,000 litres of water to produce just one pair? That’s enough water for 196 showers or 91 baths!* Yup, cotton is a very thirsty crop – and processing it to make denim for clothing uses even more of this valuable and finite resource.

WORKING WITH FARMERS This is why F&F sources all the cotton used throughout its denim ranges through the Better Cotton Initiative (BCI). BCI works with cotton farmers around the 90

world to promote more responsible farming practices. s.

Through BCI and its partners, farmers receive training on how w to use water more efficiently, care for the soil and natural habitats, reduce the use of harmful chemicals and apply decent work principles.

LOOKING TO O THE FUTURE F&F is proud to support the work of the BCI. Its aim is to have 100% of the cotton used in all its products to be sourced ed responsibly – that meanss Better Cotton, organic, and recycled - by 2025.

GO FOR A COOL WASH Save energy and protect against fading and shrinking by choosing a cold-water, gentle-spin cycle.

USE LESS DETERGENT Keep the colour looking good by using less detergent (most are concentrated anyway, so yyou won’t need as much).

And An n wash jeans inside out, to help prevent fading.

AIR DRY Tumble driers can alter the fit of your jeans, so instead flatten, reshape and hang your jeans up to dry.

WORDS JENNY WACKETT PHOTOGRAPHY TOM REGESTER PROP STYLING INDIA JACKSON *Source: Greenpeace. *Source: bettercotton.org.

Better Cotton is not physically traceable to end products; however, BCI farmers benefit from the demand for Better Cotton in equivalent volumes to those F&F sources

FINDING YOUR PERFECT PAIR

If I pass away

Canine Cared For

If I move toinaecCaarree dhoFomre Can is s o n g ia d g in g n a h c e if l If I receive a Canine Cared For Make sure your dog is cared for with a Canine Care Card from Dogs Trust You’ve always done what you can to protect your four-legged friend, and that shouldn’t change when life does. With a Canine Care Card, you won’t have to worry about what’s next for them, because Dogs Trust will look after and rehome them at one of our 21 rehoming centres across the UK.

Apply online now to get your FREE Canine Care Card at:

www.dogstrust.org.uk/ccc Email: ccc@dogstrust.org.uk Call us directly: 020 7837 0006 Please quote “334524”

www.dogstrust.org.uk Service only available for residents of the UK, Ireland, Channel Islands & Isle of Man.

Reg. Charity Nos: 227523 & SC037843

REAL LIVING | COMMUNITY

Community stories

MAKE A CHANGE Covid-19 has had a huge impact on charities so it’s more impor tant than ever to suppor t them. Two women share their stories to illustrate why

T

esco has a long-standing partnership with Cancer Research UK, British Heart Foundation and Diabetes UK to raise awareness and funds to fight these conditions. Tesco colleagues and customers have generously donated millions to these charities over the years – but right now your help is more crucial than ever.

The Covid-19 pandemic has taken its toll on charity funding, resulting in fewer resources and increased risk among people affected by the conditions.

We spoke to Claire-Marie Berouche, who found out that her Type-1 diabetes could have contributed to the heart attack and emergency surgery she had, aged 45. She now lives in hope that research and medical advances might give her a better quality of life.

EMERGENCY SURGERY

Heart conditions like the one Clare-Marie Berouche has could be healed through BHF research

‘I’d begun to feel sick but put it down to a bug,’ she recalls.

‘Three days later I was rushed to hospital and later found out that I’d actually had a big heart attack, then a series of silent ones. Because my diabetes had damaged the ends of my nerves, I didn’t get the pain.’

Claire-Marie ended up having a triple bypass. But even after that she didn’t feel right and when she saw her cardiologist, she was then diagnosed with heart failure. ‘It has really impacted my life; some days even sitting in a chair is exhausting,’ she says. She is now reliant on a wheelchair 93

REAL LIVING | COMMUNITY

Saving and improving lives A snapshot of the impact of Covid-19

Christine and husband Alan saw first hand the valuable work Cancer Research UK does

MORE TIME

Dave Lewis, Tesco Group CEO

and what this might mean for people affected by cancer.’

DETERMINATION CONTINUES ‘Covid-19 put our life-saving work on pause,’ says Michelle Mitchell, Cancer Research UK’s chief executive. ‘But we will never stop. We are absolutely determined to continue to create better treatments for tomorrow. Now more than ever we really need help to continue funding our vital research.’

GET INVOLVED There are plenty of ways to get involved and support these worthy causes (see How you can help, right). Whatever you can afford will make a difference to these amazing charities.

Cancer Research UK The charity funds around half of all cancer research in the UK but has had to make £44m in cuts across all areas of its research this year. It expects to see further reductions in the coming years, threatening vital progress for people affected by cancer.

Diabetes UK Diabetes is the most commonly cited underlying condition of people who have died from Covid-19. The charity is committed to fighting for a world where diabetes can do no harm, but a reduction in fundraising has made this much harder.

HOW YOU CAN HELP From 1-13 September you can round up your bill at the tills, self-service, Pharmacy and Tesco fuel stations Text DONATE to 70507 to give £5*, from 1 to 30 September 2020 Tesco will give a donation to the charities**.

Find out more at tescoplc.com/ health-charity-partnership

*

Christine Fildes, 67, was diagnosed with ovarian cancer in September 2019 – then contracted Covid-19 in March while recovering from treatment.

‘I had four rounds of chemotherapy, surgery, then six weeks of recovery before a further two rounds of chemotherapy,’ she recalls. ‘It was hard… but things were about to get even tougher when I was rushed to hospital after feeling unwell. Following a chest X-ray and a CT scan, staff returned – in full PPE kit – to explain I had pneumonia, sepsis and had tested positive for Covid-19.

‘I still feel very tired but my energy is returning. However my experience means I understand the importance of Cancer Research UK’s work all too clearly. It’s thanks to improved treatments that I’ve been given more precious time with my family. It upsets me to think about research being held up

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There’s never been a more crucial time to support our health charity partners and the millions of people who rely on them

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and says her hopes for regaining a good quality of life now rest on the kind of research the British Heart Foundation funds.

The impact of the pandemic to the BHF’s income has been devastating and the charity anticipates its annual research budget will be cut by £50 million. It is in urgent need of public support and donations to continue life-saving research.

Terms and conditions: You will be charged £5, plus one message at your standard network rate (age 16+, UK mobiles only). Line closes 30 September 2020. If you wish to discuss this mobile payment call 0203 282 7863. **Tesco will match funds up to a total of £1.5 million. All monies raised will be split equally among the three charities. Cancer Research UK (RCN 1089464/SC041666/1103), British Heart Foundation (RCN 225971/SC039426) and Diabetes UK (RCN 215199/SC039136)

British Heart Foundation

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“Apparently brushing only cleans about 60% of my teeth. TePe helps me reach up to 100%” – Gabby Logan Now, more than ever, keeping your mouth and gums healthy is important for both your dental health and overall health. 94% of dental hygienists recommend TePe interdental brushes* to help you clean the 40% of your teeth that your toothbrush can’t reach.

Using a TePe interdental brush alongside regular brushing as part of your daily oral health routine can help keep your teeth and gums clean and your smile healthy. *Source: A survey of 201 dental hygienists in the UK, Ipsos, (2019)

TePe.com/Gabby

FOR YOU | FASHION

Trend watch

Modern romance We’ve fallen head-over-heels for florals and pussybows, all updated with a tough edge.

Here’s how to nail this season’s trend for less

B l o u s e, £1 6

opping colours, floaty fabrics and clashing accessories are catwalk staples this season. Go bold and pair florals with frills, or play it down with pared-back shapes.

P

PLAY IT RIGHT Steal the elements you love and blend them into your everyday style. This pretty blouse hits the floral note this guest at Fashion Week wears so well… and pairs brilliantly with faded denim.

J e a n s, £1 8

STEAL (BITS OF) THE LOOK Bold silhouettes in strong colours yell for attention. While you might not want to go all out like Killing Eve’s Villanelle (left), you can still team a floaty dress with killer boots.

NEW TAKE ON A CLASSIC While lace, frills, and tiers are front and centre on the catwalks, nods come through in prairie-style dresses, yoke detail, long sleeves and high necks.

Mix and match pieces to create your own take on the trend.

B o o t s, £ 25

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FOR YOU | FASHION

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B o o t s, £ 20

98

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WORDS ALISON FORDY CATWALK PHOTOGRAPHY GETTY IMAGES

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REAL LIVING | MONEY

Your finances

Money talk Being open and honest with your par tner about money often isn’t easy – but it can bring so many benefits. Here’s how to break the ice

*

Source: Money & Pensions Service. **Source: Relate

Y

ou might enjoy the same TV series and Friday night takeaways but, when it comes to money, not everyone shares the same happy opinions. Some of us like to save and watch the pennies grow; others think money’s there to be spent. Having different viewpoints on your finances is not necessarily a bad thing, but if you share bills and outgoings, your habits will have a direct impact on each other – especially if you have a joint account – making honesty important.

Recent events make it even more so. Covid-19 has had a huge impact on the finances of so many, whether you’ve been furloughed, made redundant or your business has taken a hit.

Yet nine in 10 adults still find it

hard to talk about money*.

‘Unfortunately, money is considered a taboo subject by many,’ says psychologist Honey Langcaster-James. ‘Our handling of money can be closely linked with our sense of self-worth, so if someone is experiencing money problems they often feel shame or embarrassment. But keeping financial worries a secret can have a damaging effect on your wellbeing. By not talking about the problem, often you end up making the situation worse and it can put unnecessary emotional strain on yourself and your relationships. In reality, the fear of bringing it up is often far worse than the actual conversation. Talking about it tends to bring a great sense of relief,’ says Honey.

Turn over for her expert tips.

Ask the expert We spoke to Honey LangcasterJames, a chartered psychologist, about the psychology behind discussing money. Honey regularly appears on TV and radio and writes a blog called Life and How to Love It.

1 in 3 people says that support when talking to their partner about debt and finances would benefit them**

101

REAL LIVING | MONEY

2

MAKE A POSITIVE START

Choose a quiet time to talk when neither of you has any pressing plans.

Schedule the time, so it’s not a surprise for either of you. Next, Honey advises creating a comfortable setting. ‘Your environment can hugely affect the way your conversation goes. You might feel more at ease taking in some fresh air on a walk, or at a table so you can lay out and refer to relevant papers.

Ensure you won’t be interrupted: put your phones on silent and, if you have kids, wait until they’re asleep.’

A conversation about money sounds about as exciting as discussing who’s going to put the bins out. But actually it can be very rewarding. Make it positive by angling the conversation towards a goal such as moving house or retiring. If you know your partner will be reluctant to talk, try getting them onside with a question such as, ‘I need your help with something, do you have a few moments later to talk?’

3

LEARN ABOUT EACH OTHER Use questions as a conversation starting point (you might want to write some down beforehand), such as: Do you feel you have control of your money at the moment? Do you feel you need some help? Are you up for having regular chats about money? Shall we discuss our plans for the future that may require budgeting and saving?

5

KEEPING TRACK

You might want to discuss starting a simple budget where you can keep track of your income and outgoings. This could be written down, on the computer or on an app on your phone.

Budgets help a lot of people see things clearly and spot where they can be more careful or potentially even save.

You can find more about budgets at moneyadviceservice.org.uk.

102

4

LISTEN

‘Listen as well as talk,’ advises Honey. ‘Go into the discussion with an open mind, being prepared to take in your partner’s point of view. Listen to each other as much as possible. Hearing one another’s standpoint in a respectful manner can make the difference between having a constructive conversation rather than an unproductive argument.’

6

THINK ABOUT LANGUAGE

Avoid using phrases such as ‘bad with money’.

Blaming your partner is likely to make them feel nagged and become defensive about their spending habits. It’s not the way to start an open dialogue and get the most out of the conversation.

7

TAKE NOTE

Jot down what you’ve discussed so there’s no misunderstanding, and decide right away when you’re going to chat again to check your progress. Perhaps you could set up a weekly chat?

The Money Advice Service has a free guide to talking about money - see moneyadviceservice.org.uk/en/articles/talkingabout-money-guides. Further topics include how to deal with negative reactions, and recognising when you’re the victim of financial abuse. There is also useful advice on what to do in common scenarios, such as when one partner experiences a drop in income or has run up debt.

WORDS JO WOODERSON ILLUSTRATION FREDDIE STEWART

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FOOD | RECIPE INDEX

F ig & almond l o a f c a ke p9

Your recipes

GET COOKING SNACKS & SIDES Baked potatoes with chipotlelime butter 11 Easy cucumber raita 72 Jammy red onion & chickpea pilaf 14 Mushroom arancini 58 Pea & butter bean dip 28 Proper pub chips 56 Quick pickled cucumber 72

MEAT & POULTRY Batch-cook ragu 23 Broccoli & pea fritters with bacon & eggs 48 Turkey meatball traybake 48 Watercress & lemon chicken pot pies 56

Easy fish pie 32 Giant tuna tostadas 47

VEGETARIAN & VEGAN Baked goat’s cheese with grape, walnut & beetroot salad 10 Cauliflower cheese soufflé omelette 70 Creamy avocado pasta 50 Mighty mushroom traybake 33 Naan pizzas 50 Red cabbage ‘steaks’ with pesto 12 Root veg hash 34 Sunshine egg salad 65 Vegan ‘cheeseburger’ Wellington 42

FISH & SEAFOOD

SWEET TREATS & DRINKS

Beer-battered fish with mushy peas 56 Brioche breakfast stack 106 Crispy salmon tacos 65

Apple & berry crumble with cardamom custard 62 Fig & almond loaf cake 9 Sherry Bloody Mary 60

Mushro om arancini, p58

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

Vegetarian (free from meat and fish) Vegan (free from animal-derived products) Dairy free (free from milk-derived products) Gluten free Can be frozen for up to 3 months. Wrap appropriately. Defrost and heat thoroughly before eating. Never refreeze food that has already been frozen.

Ingredients used are from Tesco’s core range, unless otherwise stated. We use medium freerange eggs, semi-skimmed milk, unsalted butter and unwaxed fruit. Ingredients marked ‘optional’ are not included in the cost per serve, reference intakes or dietary symbols. Tesco magazine is not responsible for any recipes included on advertisements.

Cost per serve is based on the online cost of ingredients (excluding anything unused) at the time of going to press and is subject to change.

Due to ongoing uncertainty, prices and availability may be more susceptible to change than usual.

Reference intakes are printed below recipes. For more information, visit realfood.tesco.com/ curatedlist/what-is-healthy.html. Our recipes should be eaten as part of a balanced diet and healthy lifestyle. All nutritional information is checked by a qualified nutritionist. We regret that we are unable to respond to individual nutritional queries.

Alcohol For more information about responsible drinking, visit

105

FOOD | WEEKEND

Finest moments

Brunch for two It’s the no-fuss breakfast treat we’ve been waiting for, made with Finest ingredients to boot. Lazy weekend: here we come!

Brioche breakfast stack Serves 2 Takes 10 mins Cost per serve £3.76

Halve 2 Tesco Finest brioche buns; toast until golden. Meanwhile, stir-fry 100g baby spinach with 1 tsp water for 30 secs-1 min in a nonstick frying pan over a medium-high heat, until wilted; transfer to a plate and season. Wipe out the pan, then heat 1 tbsp olive oil over a medium heat.

Crack in 2 Tesco Finest Chestnut Maran eggs; fry for 4-5 mins until the whites are set. Divide a 120g pack Tesco Finest smoked salmon between the brioche bases and top with the spinach and eggs. Drizzle over 100g Tesco Finest hollandaise sauce; garnish with 3g finely chopped dill and a pinch of paprika.

Top with the bun lids to serve.

Energy

3023kJ 727kcal 36%

Fat

Saturates

52g 8g 75% 42%

Sugars

Salt

8g 9%

3.8g 64%

of the reference intake. See page 105.

Carbohydrate 34g Protein 29g Fibre 4g

OUR STAR INGREDIENTS…

Tesco Finest Smoked Scottish Salmon 120g, £4.80 (£4/100g) 106

Tesco Finest 4 Brioche Buns, £1.20 (30p each)

Tesco Finest 6 Chestnut Maran Eggs £1.90 (32p each)

Tesco Finest Hollandaise Sauce 165g, £1.20 (73p/100g)

RECIPE JOHN GREGORY-SMITH PHOTOGRAPHY KRIS KIRKHAM FOOD STYLING LOTTIE COVELL PROP STYLING JENNY IGGLEDEN

Each serving contains

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