Tesco magazine ROI - Summer 2021

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It’s ice cream o’clock!

Make summer yours with cool ideas for all the get-togethers you’ve been waiting for

+ GRILL GOALS

Hot tips for your next barbecue feast

SUMMER 2021

33 recipes to lift your mood

Strawberry sharing sundae p45

EASY KIDS’ CRAFTS • EXPERT SLEEP HACKS • BUMPER WINE GUIDE

FINALLY. THE PERFECT PLANT-BASED

CUPPA

TRY TOGETHER

FOOD PHOTOGRAPHY ALEX LUCK FOOD STYLING ELLA TARN PROP STYLING MORAG FARQUHAR PORTRAIT DAN JONES HAIR AND MAKEUP OLIVIA FERRER

Make summer exactly what you want it to be with towering ice creams, cocktails mixed from storecupboard ingredients (make mine the Strawberry Jam Daiquiri, p43), and barbecues that go beyond the banger.

In fact, if you’ve ever fancied cooking a smokin’ Texan barbecue at home, now’s the time to give it a go: we spoke to flamegrilling experts from around the globe for their tips, with incredibly moreish results (p17). Running out of ideas to keep the kids busy in the holidays? Our musical craft ideas (p83) are brilliant for mini maestros. Whatever makes the whole family happy, we say go for it!

Because, my goodness, don’t we all deserve a little joy. Whatever you get up to this summer, I hope you get to enjoy it… with the people you love.

Lauren Rose-Smith, EDITOR

Cedar Communications Limited, Bankside 3, 90-100 Southwark St, London SE1 0SW Tel +44 (0)20 7550 8000 Email tesco.mag@cedarcom.co.uk Website: cedarcom.co.uk © 2021 Cedar Communications Limited.

Colour origination by Rhapsody. Printed by Boylan Print Group

For enquiries relating to Tesco Ireland, please contact Tesco Customer Services on freephone 1800 248 123 or visit tesco.ie/contact-us.

I’M LOVING… …BAKED FETA All those TikTok videos inspired me to try my own version of baked feta with tomatoes. I stop short of melting it completely into a pasta sauce. Instead, I top my feta with some crushed roasted red peppers and tomatoes, drizzle it all with oil then bake it just enough so the feta is golden but not melted. It’s a taste of Mediterranean sunshine on a plate.

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CONTENTS SUMMER 14 Food Love Stories

KNOW-HOW

Conor’s reading has improved… and so have his cooking skills!

46 Focus on: Berries

17 Weekend wonders

We’ve all got our favourites… but don’t overlook the rest!

Chefs from Texas, Greece and Trinidad share barbecue recipes

50 Local produce

25 Ice creams

A showcase of some of Ireland’s finest artisan cheeses

Transform tubs of ice cream into fabulous and fun frozen puds

52 Chef Derek Sarno

41 Finest steaks

This filling white bean stew packs flavour and goodness

Make any evening special with your choice of prime Angus beef

55 How to build: A stir-fry

BRIAN DANCLAIR Chef and restaurant owner

Trinidad born-andraised Brian shares his authentic and popular jerk chicken recipe on p18.

DEREK SARNO Tesco’s director of plant-based innovation

Want to know how to pack in the protein on a vegan diet? Derek has the answers plus a great recipe, p52

CLIONA O’CONNOR Health, fitness and nutrition blogger

Food and fitness blogger Cliona O’Connor reveals the essentials on her shopping list, p64.

NADIRA V PERSAUD Makeup artist and beauty expert

Nadira’s mantra is all about enhancing natural beauty. Read her tips for tackling dry, flaky skin on p67.

Create your ideal sizzling stir-

42 Storecupboard cocktails fry using our fun flow chart You’ll see a jar of jam in a new light once you try these recipes

56 Step-by-step

45 Sundae best

Your simple guide to making classic barbecue chicken wings

This fab strawberry ice cream dish is the ideal treat to share

77 Spanish tapas These dishes bring the flavours of Spain to any Irish sunset

81 Treat time

58 Too good to waste: Sweetcorn Got cobs that didn’t make the grill or an unfinished tin? Great!

YOUR HEALTH

Moreish mini lime meringue tarts – oh, go on then

61 If you make one change 90 Create a moment This simple snack is best enjoyed outdoors. Cocktail optional!

Eat more yogurt. This unsung dairy hero is full of goodness

62 Spotlight on: Sleep

EVERYDAY

FOOD

Midweek barbecue? Why not!

Fire Pit makes it quick and easy

49 5 ingredient

All the recipes in this magazine

A time-saving dinner created with a handful of ingredients

7 Summer harvest Fresh ideas for enjoying some of the season’s best produce

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22 Grill stars

89 Your recipes

WEEKEND

Exploring how what you eat can impact your zzzs

64 My healthy haul We peek into the basket of fitness blogger Cliona O’Connor

46

COVER RECIPE ANNA O’SHEA PHOTOGRAPHY TOBY SCOTT FOOD STYLING BIANCA NICE PROP STYLING JENNY IGGLEDEN

CONTRIBUTORS

REAL LIVING

THE TEAM

FAMILY 70 Skincare Stay safe in the sunshine with Tesco’s sun protection lotions

83 Kids’ crafts Amuse mini maestros with easyto-make musical instruments

COMMUNITY 87 Little helps How Tesco – with your help – is raising money for poorly children

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WINE

FOR YOU

CREATIVE SOLUTIONS Commercial content editor Victoria Boland Commercial content manager Hannah Sherwood Creative solutions art editor Melanie Robinson-White CONTENT AND PUBLISHING Content director Rachael Ashley Food director Jenny McIvor Group managing editor Kate Best Group art director Aileen O’Donnell Account director Hannah McDonald Account manager Renée Lo Account executive Saadia Osman

BEAUTY

CEDAR COMMUNICATIONS CEO Clare Broadbent Global transformation and development director Christina da Silva Global content director Gina Roughan Business director Kate McLeod Global chief creative officer Stuart Purcell Financial director Jane Moffett

66 Beauty solutions

WITH THANKS TO Nina Christopher, Francesca Clarke, Rachel Linstead, Julie Stevens

Addressing wrinkles, stretch marks, skin types and more

TESCO Head of marketing communications Amanda Farrell Campaign manager Eileen Murphy Marketing campaign executive Clare Hopkins

32 Pink varieties Why we love Provençal rosé wines – and you will too

FASHION

34 Holiday in a bottle

Dare to bare, because F&F has swimwear to suit all shapes

ADVERTISING SALES dunnhumby Ltd Lead media planner Katharine Harris

71 Beachwear Transport yourself to Italy by sipping some fabulous prosecco

ART Art director Nina Brennan Acting senior art editor Dean Buckley Senior designer Sarah Prescott Designer Freddie Stewart

PRODUCTION Production director Vanessa Salter Production manager Deborah Homden

31 On the grapevine Pour a glass of something chilled and learn about wine

EDITORIAL Editor Lauren Rose-Smith Deputy editor Jo Wooderson Acting deputy editor Rhona Mercer Food editor Elli Donajgrodzki Acting food editor Clare Knivett Chief sub editor Art Young Deputy chief sub editor Rob Goodway Senior sub editor Jenny Wackett Writer Bryony Bowie Editorial assistant Jess Herbert

For all advertising enquiries contact katharine.harris@dunnhumby.com

73 Summer looks 37 Pick of the bunch Alcohol-free wine? Yes please!

(Top your glass up all you like)

It’s time to bring back gingham!

Pick your style… and accessories

38 Cook and uncork We pair New World wines with a Mediterranean baked orzo dish

SHOPPING IN STORE

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Tesco magazine is published for Tesco by Cedar Communications Ltd. All magazine enquiries should be addressed to Cedar Communications Ltd. Cedar believes in the highest standards in journalistic integrity, please email karen.huxley@cedarcom.co.uk with any comments or complaints. Tesco magazine does not accept unsolicited contributions. Editorial opinions expressed in this magazine are not necessarily those of Tesco or Cedar, and the companies do not accept responsibility for the advertising contents. All products subject to availability in selected stores while stocks last. All prices and information correct at time of going to press but subject to change. Prices quoted exclude Express and some Metro stores. 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.

75 Outdoor dining With a little blue-sky thinking, picnics will be a breeze

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Source: Indecon analysis based on a survey of Tesco Ireland Suppliers and data provided by Tesco.

FOOD | WEEKEND

Summer harvest

IN SEASON Fresh ideas for using some of the season’s wonderful har vest

Mint Add to both sweet and savoury dishes for a fresh taste

pepper and transfer to the oven.

Roast for 10 mins or until just firm and cooked through. Serve with the salsa spooned over.

Each serving (based on a 130g salmon fillet) contains Energy

Need to know To store, wrap stems in damp kitchen paper and pop in the fridge.

S A L M O N W I T H M I N T, STRAWBERRY & MELON SALSA

1435kJ 344kcal

17%

Fat

Saturates

21g 2.7g 30% 14%

Sugars

Salt

5g 6%

0.4g 7%

of the reference intake. See page 89.

Carbohydrate 6g Protein 34g Fibre 3g High in vitamin D, which supports the maintenance of normal bones

Serves 4 Takes 25 mins 1 tsp coriander seeds 200g strawberries, hulled and chopped into small pieces 175g cantaloupe melon, peeled, deseeded and chopped into small pieces 1 lemon, zested, plus 2 tbsp juice 30g fresh mint, leaves finely shredded 1 tbsp extra-virgin olive oil olive oil spray 4 boneless salmon fillets

1 Preheat the oven to gas 4, 180°C, fan 160°C. To make the salsa, toast the coriander seeds in a dry frying pan over a medium heat for 2 mins or until fragrant, shaking the pan occasionally. Crush roughly with a pestle and mortar, then tip into a bowl with the strawberries, melon, lemon zest and juice, mint and 1 tbsp oil; mix, season and set aside.

2 Spray a large, ovenproof frying pan with oil and set over a medium heat. Add the salmon, skin-side up, and fry for 3 mins or until golden brown. Flip over, season with 7

Tomatoes At their best from June to October Need to know Even sundried or tinned tomatoes count towards your 5-a-day.

C H I C K E N PA N Z A N E L L A Serves 4 Takes 45 mins 2 Tesco Finest skinless chicken breast fillets (about 150g each) 2½ tbsp olive oil, plus 1 tsp 800g ripe tomatoes (we used baby tomatoes and sweet vine tomatoes) ½ tsp salt 1 tbsp red wine vinegar 3 small garlic cloves, crushed 1 small red onion, finely chopped 10g fresh basil, leaves picked and torn 150g ciabatta or stale bread, torn 1 tbsp capers, drained and rinsed 50g mixed pitted olives or chopped anchovies

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the chicken in a shallow roasting tin, drizzle with ½ tbsp olive oil and season.

Roast for 25 mins until golden, cooked through. Shred, then set aside to cool a little.

2 Meanwhile, chop the tomatoes into chunky pieces and put in a colander set over a bowl. Add the salt, mix and set aside for 15 mins.

3 Whisk the vinegar, garlic and 2 tbsp oil into the tomato juices in the bowl. Add the onion, tomatoes and half the basil. Stir to coat and set aside for the favours to mingle.

4 Reduce the oven to gas 4, 180°C, fan 160°C. Scatter the bread into the tin you used to roast the chicken, turning in the fat and 1 tsp oil if needed; season. Toast in the oven for 10 mins or until golden.

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USE IT UP 5 Add the toasted bread, capers, olives, shredded roast chicken and remaining basil to the salad and toss everything together.

CAPERS

Each serving contains Energy

1535kJ 366kcal 18%

Fat

Saturates

16g 3g 23% 14%

Sugars

Salt

8g 9%

1.8g 31%

of the reference intake. See page 89.

Carbohydrate 26g Protein 28g Fibre 4g 1 of your 5-a-day; high in protein; source of vitamin C; source of vitamin B3

Drain and fry capers in a little vegetable oil until crispy and golden, then add to salads or use to top pasta dishes.

FOOD | WEEKEND

Raspberries There are summer and autumn fruiting varieties Need to know Delicate raspberries can be damaged by running water – wash them in a bowl instead.

R A S P B E RRY C U S TA RD DA N I S H PA S T RI E S Makes 6 Takes 30 mins 375g pack ready-rolled lighter puff pastry 200g raspberries 50g icing sugar, plus 1 tbsp 70g (4 tbsp) ready-to-eat custard 1 medium egg, lightly whisked 1½ tbsp demerara sugar

1 Preheat the oven to gas 6, 200°C, fan 180°C and put a baking sheet inside to heat up. Unroll the pastry and cut into 6 x 13cm squares. Cut a diagonal 5cm slit from each corner, then arrange on a large, lined baking sheet.

2 Set aside 18 whole raspberries; mash the remainder with 1 tbsp icing sugar.

3 Spoon 1 tbsp custard into the centre of each pastry square, divide the mashed raspberries between them, then top each with 3 whole raspberries.

Working so the pastry is diagonal, fold down the right-most fap of pastry from each slit into the centre above the filling, like a pinwheel. Pinch together using beaten egg to help them stick. Brush the pastry with beaten egg, then sprinkle with the demerara sugar.

4 Bake on the preheated baking sheet for 12-15 mins until crisp and golden.

Leave to cool on a wire rack.

5 Mix the remaining 50g icing sugar with 2 tsp water to make an icing that’s thin enough to drizzle over the pastries to serve.

Each Danish pastry contains Energy

1368kJ 325kcal 16%

Fat

Saturates

Sugars

Salt

11g 6g 20g 0.4g 15% 28% 22% 6%

of the reference intake. See page 89.

Carbohydrate 51g Protein 7g Fibre 2g

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DISCOVER THE TRUE TASTE OF THE MIDDLE EAST New MEZEAST meal kits have all the flavours and sauces to create an authentic meal for 3 - 4 people in 30 minutes.

Just add wraps and your choice of meat and vegetables.

With MEZEAST, life is better when shared.

Only at

FOOD | WEEKEND

Peppers Colourful, juicy and versatile Need to know Red peppers are sweeter and riper than green ones.

ROA S T E D P E P P E R & BUT TER BEAN SALAD W I T H H A RI S S A D RE S S I N G Serves 4 Takes 45 mins 4 mixed-colour peppers, halved 1 tbsp olive oil 400g tin butter beans, drained and rinsed 225g tomatoes on the vine, halved 90g bag rocket and babyleaf salad leaves 15g fresh basil, leaves picked 20g pine nuts, toasted 100g feta 1 tsp red wine vinegar For the harissa dressing 1 tbsp harissa 1 tbsp extra-virgin olive oil ½ lemon, juiced

1 Preheat the oven to gas 4, 180°C, fan 160°C. Drizzle the peppers with 1 tbsp oil, season, then roast for 40 mins or until soft. Set aside until cool enough to handle, then peel away the skin; thickly slice.

2 Meanwhile, whisk the ingredients for the harissa dressing in a small bowl with a pinch of salt; set aside.

3 In a bowl, toss the butter beans, peppers and tomatoes with 1 tbsp dressing. Arrange the salad on a plate; spoon over the pepper mix. Top with basil leaves and pine nuts, then crumble over the feta. Drizzle with the red wine vinegar and dressing, to taste.

Each serving contains Energy

1136kJ 272kcal 14%

Fat

Saturates

Sugars

Salt

17g 6g 11g 0.9g 24% 29% 12% 14%

of the reference intake. See page 89 Carbohydrate 19g Protein 11g Fibre 7g 2 of your 5-a-day; high in vitamin C; source of protein

WINE MATCH Tesco Finest Garnacha, €12 is a smooth, rich, full-bodied red with deep black cherry and plum flavours, and lighter red cherry notes on the finish.

Please drink alcohol responsibly

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Little Gem lettuce The smaller, central leaves are sweeter Need to know A Little Gem lettuce is 1 of your 5-a-day.

G RI L L E D C H I C K E N CAESAR SAL AD WITH H E RBY F L AT B RE A D S Serves 4 Takes 20 mins 2 large garlic cloves, crushed 15g fresh parsley, finely chopped, plus extra leaves to serve 15g fresh thyme, leaves chopped 2 lemons, zested and juiced 1 tsp Dijon mustard 2 tbsp Greek-style yogurt 3 tbsp extra-virgin olive oil 4 flatbreads or pitta breads 12

2 x 2-packs Little Gem lettuce, halved lengthways 2 x 302g packs chicken breast fillets ½ cucumber, peeled and pared into long strips, core discarded 30g Grana Padano, shaved

1 Preheat the oven to gas 5, 190°C, fan 170°C. Divide the garlic, parsley, thyme and lemon zest between 2 bowls. Add the juice of 1½ lemons to one of the bowls, followed by the mustard, yogurt, 2 tbsp water and 1½ tbsp oil; whisk together to make a dressing. Season; pop in the fridge.

2 Stir the remaining 1½ tbsp oil into the second bowl; season. Brush a little over the fatbreads, then arrange on a baking sheet. Brush more of the favoured oil over the cut surfaces of the Little Gems and set aside.

3 Lay the chicken on a board and open up as much as possible. Bash the thickest parts with a rolling pin so they’re an even thickness. Add to the second bowl and turn to coat.

4 Heat a large griddle or frying pan over a high heat until smoking hot.

Cook the chicken in a single layer for 3-4 mins each side, turning, until well-coloured and cooked through.

Transfer to a plate and drizzle with the remaining lemon. Keep the pan on the heat and add the lettuce halves, cut-side down. Cook for 1-2 mins until beginning to char, then transfer to a board.

5 Bake the fatbreads for 7 mins until warmed through. (You can toast the pitta breads.) Meanwhile, slice the chicken crosswise into strips and stir the dressing well.

Divide the fatbreads between serving plates and top with the lettuce, cucumber and chicken.

Serve with the dressing and cheese.

Each serving contains Energy

2261kJ 538kcal 27%

Fat

Saturates

20g 5g 29% 24%

Sugars

Salt

6g 6%

1.7g 28%

of the reference intake. See page 89.

Carbohydrate 37g Protein 50g Fibre 7g Source of vitamin B3, which supports normal energy-yielding metabolism

WORDS JESS HERBERT RECIPES ALICE HART, LUCY O’REILLY PHOTOGRAPHY TOBY SCOTT FOOD STYLING EMMA JANE FROST, JOY SKIPPER PROP STYLING LUIS PERAL

FOOD | WEEKEND

Food Love Stories

Conor’s ‘thank you’ Finest burgers Following recipes with his mum was a rewarding way for Conor to improve his reading

14

FOOD | WEEKEND

For the pico de gallo 4 medium vine tomatoes, fnely chopped 1 small red onion, fnely chopped 2 tbsp sliced green jalapeños in brine, drained and chopped 3 tbsp chopped coriander leaves 1 lime, juiced

R

eading has never come easily to Conor, but his mum always supported him. Instead of making him stare at a book, she’d suggest they have fun cooking together.

Little did he know, she was getting him to practise by reading the recipe. Now Conor’s just fnished school, he’s cooking their favourite Mexican-inspired burgers on his own to say thanks.

C O N O R ’S ‘ T H A N K YO U’ F I N E S T B U RG E RS Makes 4 Takes 35 mins

2 x 336g packs Tesco Finest Irish Angus 6oz Beef Burgers 60g Tesco Finest vintage Red Leicester bite, thinly sliced 4 brioche burger buns, halved 4 Little Gem lettuce leaves 4 tbsp sliced green jalapeños in brine, drained about 20 tortilla chips For the guacamole 1 large ripe avocado 1 tbsp chopped coriander leaves 1 tbsp lime juice

1 To make the guacamole, destone the avocado and spoon the fesh into a bowl. Mash with a fork and stir through the coriander and lime juice; set aside.

2 To make the pico de gallo, stir the ingredients together in a medium bowl. Season; set aside for 20 mins for the favours to develop.

3 Meanwhile, preheat the oven to gas 6, 200°C, fan 180°C. 4 Heat a large griddle or frying pan over a high heat, then reduce to medium. Add the burgers to the pan and lightly press down with a spatula to make full contact. Cook for 5-6 mins before fipping over and pressing down, then cooking for a further 5-6 mins.

5 Once cooked, transfer the burgers to a baking tray. Top with cheese and put in the oven to melt. Wipe the pan clean with kitchen paper and place the burger buns, cut-side down, in the pan for 1 min to lightly toast.

6 Transfer the bun bases to plates and top each with a lettuce leaf, some guacamole, a cheeseburger, 1 tbsp sliced jalapeños, 4-5 tortilla chips, then 1 heaped tbsp pico de gallo. Top with the bun lids to serve.

Each burger contains Energy

3125kJ 748kcal 37%

Fat

Saturates

Sugars

Salt

40g 16g 10g 3.6g 56% 80% 11% 60%

of the reference intake. See page 89.

Carbohydrate 47g Protein 48g Fibre 6g

Make it yours You’ve seen Conor’s favourite burger, but what’s yours? Here are three more winning combinations to try

1

2

3

1 THE CLASSIC Grill bacon until crispy. Top a cooked Tesco Finest Irish Angus 6oz beef burger with Cheddar and grill to melt the cheese. Spread red onion chutney on the base of a toasted brioche bun, add the burger and crispy bacon, then top with lettuce leaves and a thin slice of beef tomato.

Top with the bun lid.

2 THE SMOKY ONE Grill sweet pointed peppers until charred and blistered. Leave to cool in a covered bowl, then remove the skin and slice the fesh. Grill bacon until crispy. Top a cooked Tesco Finest Irish Angus 6oz beef burger with Cheddar, then grill until melted.

Put lettuce on the base of a toasted brioche bun, then add the burger, bacon, peppers and rings of red onion. Top with the bun lid.

3 THE SWEET ONE

For a dyslexia friendly version of this recipe, visit tescoire.com/C

Fry halloumi until golden. Put lettuce leaves and rings of sweet pointed pepper on the base of a brioche bun.

Add a cooked Tesco Finest Irish Angus 6oz beef burger, then top with the fried halloumi followed by a generous spoon of sweet tomato and chilli chutney. Top with the bun lid.

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L AUR A THE BEEF FARMING ‘FANATIC’

THE CLANCY’S, IRISH ANGUS BEEF FARMERS. ONE OF OUR MANY IRISH PRODUCERS.

FOOD | WEEKEND

Weekend wonders

Born to BBQ We speak to chefs from Trinidad, Greece and Texas, who give us their authentic recipes made for the grill

17

Brian Danclair

REG G A E D RU M S T I C KS W I T H PINEAPPLE CHUTNEY

‘I think spices and smoke were born for each other – like rum and Coke. I love the combination.

I grew up in Trinidad and Tobago until the age of 19 when I moved to Washington DC to train as a chef. My grandmother was my biggest inspiration; she lived to be 100 and I definitely got my love of food and people from her. Here, I’ve created an easy but authentic jerk chicken recipe that’s perfect for the BBQ.’

Serves 6 Takes 50 mins plus marinating 12 chicken drumsticks 2½ tbsp jerk seasoning ½ tbsp garlic powder ½ tbsp smoked paprika 1 tsp salt 125ml smoky BBQ sauce For the pineapple chutney 1 large pineapple, peeled, cored and diced into 1cm pieces 250g caster sugar 100ml distilled white vinegar or white wine vinegar 1 tbsp medium curry powder 1 lime, juiced 1 bird’s-eye chilli, finely chopped

1 Put the drumsticks in a large bowl with the jerk seasoning, spices, salt and BBQ sauce. Mix well, cover and

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marinate in the fridge for 30 mins.

2 Preheat the oven to gas 9, 240°C, fan 220°C. Put the chicken on a baking tray, discarding any leftover marinade, and cook for 30 mins.

3 Meanwhile, put the chutney ingredients in a saucepan and bring to the boil for 2 mins, stirring occasionally. Remove from the heat and leave to cool. Pulse in a food processor until smooth, transfer to a bowl and set aside.

4 Heat the barbecue until the flames die down and the coals are white and ashy, or heat a griddle pan until smoking. Cook the drumsticks in batches for 15 mins, turning every so often. Set aside and cover with foil while you cook the rest. Serve with 1 tbsp chutney.

Each serving contains Energy

1473kJ 353kcal 18%

Fat

Saturates

Sugars

Salt

20g 7g 17g 1.7g 29% 36% 18% 29%

of the reference intake. See page 89.

Carbohydrate 22g Protein 21g Fibre 2g

FOOD | WEEKEND Spyros Blentzas ‘After many years working as a chef in some top restaurants, I decided to start my own street food business serving the Greek food I grew up with. Souvlaki literally means small skewer and is traditionally made with pork, but you can use chicken, sausage or halloumi.

I grew up in Athens, where you find souvlaki everywhere, and eating it takes me back to sharing good food with friends and family by the sea.’

Ô

E Every time I eat souvlaki, it takes me back home to sharing good food with friends and family a by the sea

Ô Ô Halloumi souvlaki w r a p s p20

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H A L LO U M I S O U V L A K I W R A P S Serves 6 Takes 1 hr 15 mins plus chilling 2 x 225g packs halloumi ½ tbsp olive oil 1 large red onion, thinly sliced 10g fresh flat-leaf parsley, roughly chopped 4 vine tomatoes, quartered and thinly sliced 200g tub tzatziki 6 flatbreads or pitta breads ½ tsp smoked paprika ½ lemon

1 Cut the halloumi lengthways into 5mm slices and pat dry with kitchen paper. Brush lightly with olive oil and set aside. Mix the onion and parsley in a bowl and arrange the tomatoes on a serving platter. Put the tzatziki in a small serving bowl.

2 Heat the barbecue until the flames have died down and the coals are white and ashy, or heat a griddle pan until smoking. Grill the halloumi for 1-2 mins each side, turning with tongs or a spatula, until it has grill marks on both sides but is still a bit soft to the touch.

Arrange on a serving plate and cover to keep warm.

3 Heat the flatbreads or pitta on the barbecue or griddle for 5 secs each side to just warm through. To assemble, spread a flatbread with tzatziki, avoiding the edges. (If using pitta, cut a pocket in the bread and spread the tzatziki inside.) Top with the halloumi, tomatoes, onion, a pinch of paprika and a squeeze of lemon juice, then wrap up.

Each serving contains Energy

2122kJ 508kcal 25%

Fat

Saturates

28g 16g 39% 78%

Sugars

Salt

5g 5%

3.1g 51%

of the reference intake. See page 89.

Carbohydrate 35g Protein 27g Fibre 6g

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T E X A S - S T Y L E RI B S, B B Q S AU C E & S L AW Serves 10 Takes 3 hrs 20g sea salt flakes 20g cracked black pepper 3 tsp garlic powder 3 tsp onion granules 2½ tsp smoked paprika 2 x 700g packs pork ribs or 3 x 500g packs bacon ribs (see Cook’s tip) For the BBQ sauce 1 onion, thinly sliced 1 green pepper, thinly sliced 2 celery sticks, thinly sliced 2 garlic cloves ½ green chilli, finely chopped ½ lemon, sliced 900g ketchup 110g brown sugar 110g Worcestershire sauce ½ tbsp smoked paprika For the slaw 300g white cabbage, cored and thinly sliced 200g carrots, coarsely grated 1¼ tbsp white wine vinegar 225g mayonnaise ½ tsp cracked black pepper ¼ tbsp granulated sugar

1 Preheat the oven to gas 4, 180°C, fan 160°C. Combine the sea salt, pepper, garlic powder, onion granules and paprika in a deep roasting tin and evenly coat the ribs.

Add 230ml water, cover tightly with a double layer of foil; cook for 3 hrs.

2 Meanwhile, make the BBQ sauce.

Put the onion, pepper and celery in a deep pan with 70ml water, cover, bring to the boil, then reduce the heat and cook for 30 mins. Add the garlic cloves, re-cover and cook for 30 mins, stirring occasionally. Remove from the heat, allow to cool a little and blitz with a stick blender until smooth.

Add the remaining sauce ingredients and 85ml water, mix well and return

to the heat. Bring to a simmer, stirring regularly so the sugar dissolves. Continue to simmer for 1½ hrs until reduced by a quarter and thickened. Remove the lemon with a slotted spoon and discard.

3 Mix the slaw ingredients together in a large bowl. Cover and transfer to the fridge for 1 hr.

4 Heat the barbecue until the flames have died down and the coals are white and ashy, or a griddle pan until smoking. Spoon 1 tbsp of the BBQ sauce over each cooked rib. Finish the ribs on the barbecue or griddle for 15-20 mins, turning occasionally, until they are sticky and glazed. Serve with extra BBQ sauce and the slaw on the side.

Each serving contains Energy

2363kJ 568kcal 28%

Fat

Saturates

Sugars

Salt

38g 13g 36g 3.8g 54% 65% 39% 63%

of the reference intake. See page 89.

Carbohydrate 41g Protein 18g Fibre 4g

COOK’S TIP If using bacon ribs, omit the salt from the rub and cook the ribs in 900ml water for 2 hrs. Divide into 3-4 rib portions then continue from step 4.

FOOD | WEEKEND

Robin Perris

Ô

Ô

I’m sharing generations of family BBQ tradition with this classic dry rub and BBQ sauce rib recipe. It’s pure Texan!

PHOTOGRAPHY GARETH MORGANS FOOD STYLING ELLA TARN PROP STYLING JENNY IGGLEDEN

‘I was born into a family of fierce BBQ enthusiasts in Taylor, Texas, where everyday life was smoke pits, rodeo shows and BBQ competitions.

Back in Texas, there’s never an occasion that isn’t celebrated with a proper cookout. To me it’s all about the pit, but I’m also sharing generations of family tradition with this classic dry rub and BBQ sauce rib recipe.

It’s pure Texan and perfect for sharing this summer!’

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Grill stars

Ready, set, BBQ! Don’t miss another moment. With the biggerthan-ever, ready-to-grill Fire Pit range, you can enjoy a different barbecue ever y day of the week

B

arbecue on a Tuesday? Don’t mind if we do. Rain in the air? Even that won’t stop us because Tesco’s bold, flavour-packed Fire Pit range can be cooked over the coals or in the oven.

Either way, you’ll be enjoying those distinctive smoky flavours we love almost as soon as someone says, ‘What shall we have for dinner tonight…?’

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4

8

3 1

9 2

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FOOD | EVERYDAY

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10

11

1 Fire Pit Cajun Spiced Potato Wedges 400g, €2.99 (75c/100g) 2 Fire Pit Smoky Tequila & Lime Chicken Sizzle Steaks 300g, €3.75 (€1.25/100g) 3 Fire Pit 6 Jumbo Sausages 600g, €3.75 (63c each) 4 Fire Pit Fiery Jalapeño Chicken Drumsticks 650g, €3.75 (58c/100g) 5 Fire Pit Hot & Spicy Salmon 180g, €3.75 (€2.08/100g) 6 Fire Pit Chinese BBQ Pork Belly Slices 475g, €3.75 (79c/100g) 7 Fire Pit Ultimate Beef Burgers 400g, €3.75 (94c/100g) 8 Fire Pit 4 Quarter Pounder Beef Burgers 454g, €3.75 (83c/100g)

13

14

15

Subject to availability

12

*

7

9 Fire Pit Corn on the Cob in a Cajun Spice 500g, €2.99 (60c/100g) 10 Fire Pit 8 Baby Potatoes in a Chipotle Spicy Marinade 400g, €2.99 (75c/100g) 11 Fire Pit BBQ Cauliflower Bites with Ranch Dressing* 360g, €2.99 (83c/100g) 12 Fire Pit Salt & Pepper Beef Sizzle Steaks 360g, €3.75 (€1.04/100g) 13 Fire Pit Salt & Chilli Chicken Burgers 400g, €3.75 (94c/100g) 14 Fire Pit Chargrilled Bun with Smoked Paprika 4-pack, €1.50 (38c each) 15 Fire Pit Brioche Burger Buns 4-pack, €1.35 (34c each)

23

LIVEN UP your WATER with MIWADI

FOOD | WEEKEND

Ice creams

FUN TUBS Move over 99s! Tr y these easy ideas to make shop-bought ice cream your own

Chocolate & peanut butter upside-down cones, p28

Ceramic ramekins 2-pack, €2.50

WE USED

Nutty Nougat Caramel Snack Bars 6 x 40g, 95c (16c each)

25

COOK’S TIP Take the stress out of serving ice cream to a crowd by pre-scooping it.

Freeze the balls in a single layer on a baking tray until needed. It will speed up serving and stay colder for longer while you decorate.

Strawb err y s h o r t b r e a d, p28

It’s

e tim

to get fruity!

WE USED

Tesco Finest T Fi 12 Meringue Shells, €2.35 (20c/each)

26

FOOD | WEEKEND

WE USED

Chocolate Brownie Bites 20-pack, €2.50 (13c/each) or 2 for €4*

B l a c k Fo r e s t brownie s u n d a e, p28

Make it fun for the kids by preparing the toppings in separate bowls, then they can decorate the sundaes themselves.

Ch

er rie

s+

choc olate = perfection!

*

Promotion runs 6 May 2021 to 5 May 2022

COOK’S TIP

27

FOOD | WEEKEND

Serves 8

Takes 15 mins

1.35ltr vanilla ice cream 20g sweet and salty popcorn 120g (8 tbsp) smooth peanut butter 8 tbsp chocolate sauce 3 nutty nougat caramel bars, fnely sliced 8 waffle cones

1 Divide the ice cream between 8 small bowls or glasses, putting 2 small scoops in each, then scatter over the popcorn.

2 Microwave the peanut butter in a small, heatproof bowl for 10-20 secs until runny. Drizzle it over the ice cream along with the chocolate sauce.

3 Top with the sliced nutty nougat caramel bars and put a waffle cone upside down on each to serve.

Each serving contains Energy

2316kJ 519kcal 26%

Fat

Saturates

Sugars

1 Divide the ice cream between 8 small bowls or glasses, putting 2 small scoops in each, and scatter over the strawberry slices.

2 Scatter over some shortbread crumbs and place a meringue shell on each, then drizzle with 1 tbsp raspberry coulis and top each with 5 chocolate buttons to serve.

Energy

1245kJ 296kcal 15%

Fat

Saturates

Sugars

Salt

10g 7g 40g 0.2g 14% 34% 44% 4%

S T R AW B E RRY S H O R T B RE A D Takes 15 mins

1.35ltr strawberry ice cream 400g punnet strawberries, fnely sliced

Each serving contains Fat

1270kJ 302kcal 15%

Saturates

Sugars

Salt

8g 5g 47g 0.1g 12% 27% 52% 2%

of the reference intake. See page 89.

Carbohydrate 53g Protein 3g Fibre 2g

of the reference intake. See page 89.

Carbohydrate 48g Protein 4g Fibre 2g

B L AC K F O RE S T B RO W N I E S U N DA E Serves 8

of the reference intake. See page 89.

Carbohydrate 57g Protein 11g Fibre 3g

1 Spoon the cherry conserve into a small, heatproof bowl and microwave for 10-15 secs until runny.

2 Divide the ice cream between 8 small bowls or glasses, putting 1 large scoop in each. Scatter with the cherry halves and drizzle each with 1 tbsp warmed cherry conserve.

3 Crumble a brownie bite over each, drizzle with 1 tbsp chocolate sauce and top with a sprinkle of chocolate curls. Finish with a whole cherry to serve.

Energy

Each serving contains

Takes 15 mins

Salt

31g 15g 43g 0.4g 44% 76% 48% 7%

Serves 8

100g Tesco Finest shortbread fngers, roughly crumbled 8 Tesco Finest meringue shells (from a 12-pack) 8 tbsp Tesco Finest raspberry coulis 40g white chocolate buttons

160g (8 tbsp) cherry conserve 900ml tub triple chocolate ice cream 400g fresh cherries, 8 kept whole, the rest destoned and halved 8 chocolate brownie bites (from a 20-pack) 8 tbsp chocolate sauce 30g pot triple chocolate curls

TRY THESE Ring the changes by giving these new ice creams a go… with your own toppings!

Caramel Chocolate Chew Ice Cream 500ml, €2.79 (56c/100g)

Strawberry Strawb berrry Cheesecake Ice Cream 900ml, €1.95 (22c/100g)

28

RECIPES MIMA SINCLAIR PHOTOGRAPHY GARETH MORGANS FOOD STYLING LUCY O’REILLY PROP STYLING JENNY IGGLEDEN

CHOCOLATE & PEANUT BUT TER UPSIDE-DOWN CONES

Source: Indecon analysis based on a survey of Tesco Ireland Suppliers and data provided by Tesco.

Photography by Ruth Medjber.

WINE | WELCOME

On the grapevine

Time to chill We explore summer flavours to enjoy in the sunshine

WORDS ALICIA MILLER PHOTOGRAPHY GARETH MORGANS RECIPES XXXXXXXXXX PHOTOGRAPHY XXXXXXXXX FOOD STYLING XXXXXXXXXXXX PROP STYLING XXXXXXXXXXXXXX FOOD STYLING MIMA SINCLAIR PROP STYLING TAMZIN FERDINANDO

W

hether you’re sipping your drink in a sun-baked garden, over a barbecue with friends, or as part of an impromptu picnic, great wine is an essential part of summer. And we’re helping expand your tasting horizons. Get the inside track on rosé, learn a little about pairing wine with food, and travel virtually to Italy with a bottle of prosecco. Grab a glass of something chilled and read on!

We’re drinking…

With tropical fruit and floral notes, Revero Vino Blanco, €3.99, is a crowd-pleaser.

Make it go further in this easy fruity sangria.

Please drink alcohol responsibly

31

Pink varieties

La vie en rosé Nothing says summer like rosé from the south of France. Here’s why we love pink wine – and why we believe you will, too

‘

Chill it like you would a white wine, or a little bit less – a serving temperature of around 12°C is ideal. You don’t want it too cold or the flavours won’t shine

‘

Charlotte Lemoine, Tesco product development manger

32

W

hen you think of South of France rosé, you might imagine ultra-pale Provençal pink wine. And for good reason: these are some of the best rosés in the world. But just because Provençal rosés tend to share that characteristic lightsalmon hue, it doesn’t mean they all taste the same. Made from different grape varieties, from Grenache to Syrah, each wine actually has its own unique favour profile, ranging from strawberries and melons to redcurrants and white peaches. In short, they’re more diverse than you’d think. And that’s not all. Great-quality rosé is made throughout the South of France, not only in Provence. Look out for pink wines labelled ‘vin de France’. They can be great value – and often just as tasty as Provençal ones.

WINE | ROSÉ

THEY’RE REALLY FOOD-FRIENDLY South of France rosés pair particularly well with food. Dry Provençal wines, for example, go brilliantly with salmon, light salads or – in the case of the elegant and crisp Tesco Finest Provence Rosé (right) – seafood and antipasti.

Richer, fruitier French rosés can also be a great match for spicy dishes or even some desserts, particularly puds that contain fresh red fruits. Pair rosé with food as you would a white or red wine, matching the intensity of the favours so they complement each other.

Check the label on the back of the wine bottle to see what food pairings might be suggested.

WORDS ALICIA MILLER PHOTOGRAPHY GARETH MORGANS FOOD STYLING MIMA SINCLAIR PROP STYLING TAMZIN FERDINANDO

How rosé is made Most rosé wines, including all rosés from the south of France, are made from red grapes. After crushing the fruit the pigment-rich grape skins are mixed briefly with the clear juice, transferring some colour and flavour.

One big exception? Pink Champagne, which is normally made by mixing the juice from red and white grapes.

Provence borders Italy and the Mediterranean sea The Provence region

Please drink alcohol responsibly

PICK YOUR PERFECT PINK

EXCLUSIVE TO TESCO

The Palm by Whispering Angel, €18.99, is a dry, easy-drinking rosé with watermelon and berry notes on the palate and a crisp minerality to finish.

The queen of pop has released her own South of France rosé. Kylie Minogue Rosé, €12, is tangy, fresh and crisp, with raspberry, melon and peach flavours.

Tesco Finest Côtes Happy to splurge? de Provence Rosé, Château D’Esclans €12, is sourced from Whispering Angel vineyards basking in Rosé, €22.99, one of Mediterranean sun. Provence’s finest, is Not surprisingly, full of character. A then, it’s a brilliant Mediterranean-style match for seafood. chicken pairs well.

THE NO-ALCOHOL ONE Want to enjoy the taste without the alcohol?

Aromatic and vibrant McGuigan Zero Rosé, €5, has distinct forest berry and citrus fruit flavours and a clean, crisp finish.

33

WINE | PROVENANCE

Prosecco

Holiday in a bottle

Can’t get away? Travel virtually with prosecco and channel holiday vibes in ever y sip

34

Please drink alcohol responsibly

Prosecco region

‘

‘

Tucked between hills and the sea, it’s the vineyards’ atmospheric location that helps develop the peach blossom aromas and flavours of citrus, red fruit and pear in this pink fizz. Gabriele Cescon, producer of Tesco Finest Prosecco Rosé, says, ‘Temperature changes between day and night produce aroma in the grapes.

This climate, combined with the perfect soil, makes all the difference in developing the wine’s fine, delicate character.’

Prosecco can only be made in specially dedicated areas in northeast Italy. Most is white, although a new ruling allows pink versions, featuring red Pinot Noir grapes. ‘Pinot Noir enhances the aroma of the wine with red fruits, leading to a fresh but more complex drink,’ says Gabriele.

In Italy we say that to toast with prosecco rosé brings good luck.

We are wishing a “rosy” future to those who drink it with us

Gabriele Cescon, producer of Tesco Finest Prosecco Rosé

{Wine dictionary} HEAVENLY MATCHES

‘I love a glass of prosecco rosé with antipasti: olives, cheese and cold meats,’ Gabriele says.

It’s great with chicken or fish, too, especially smoked salmon, and goes well with fruit and cream-based desserts.’

Tesco Finest Prosecco Rosé, €18 LIKE THIS? Try Tesco Cava Rosado, €12.50

DOC/DOCG [Translation] Controlled designation of origin Look out for these letters on the labels of Italian wines. It guarantees that the wine has been made according to specific quality standards. DOCG standards are higher than those for DOC.

WORDS ALICIA MILLER PHOTOGRAPHY TOBY SCOTT FOOD STYLING MIMA SINCLAIR PROP STYLING JENNY IGGLEDEN

L

ong, lazy lunches in sun-drenched piazzas, cappuccinos sipped among incredible architecture… Yep, there’s a lot to love about a holiday in northern Italy – not least that fabulous fzz, prosecco. Whisk yourself away without leaving home by popping open a bottle of Tesco Finest Prosecco Rosé. Serve with antipasti and you’re halfway there!

WINE | NEWS & NOTES

In the spotlight

Pick of the bunch Be in the know about latest trends from the world of wine, plus make our shareable sangria

TRENDING

#low-alcohol wine Low-alcohol wines aren’t what they used to be – in a good way! Thanks to new technology called spinning cone columns, which gently remove a wine’s alcohol but leave it full of flavour, they are as delicious as any other tipple.

Bursting with ripe citrus notes, Low Alcohol Sparkling, €4, has all the celebratory fun of fizz with less than 0.5% alcohol. fresh mint leaves. Add 250g ice White wine sangria 5g cubes. Pour in a 75cl bottle Revero Vino Blanco and 100ml elderflower cordial; stir. Top up with 100-300ml sparkling water to taste.

Serves 6 Takes 10 mins

Stone 1 large peach and cut into 8 wedges. Add to a 2ltr jug with 200g hulled and quartered strawberries, 1 cored and thinly sliced Granny Smith apple and

MAKE IT

+

+

Each serving contains Energy

Fat

Saturates

666kJ 158kcal 8%

0g 0%

0g 0%

Sugars

Salt

20g <0.1g 22% 1%

of the reference intake. See page 89.

Carbohydrate 20g Protein 1g Fibre 2g

+

+

+

HERO THE ZERO Get back into the swing of socialising again – while not going over the top. These lowand no-alcohol wines have all the great taste… but without the risk of a headache McGuigan Zero Sauvignon Blanc, €5, is a mediumbodied but refreshingly full flavoured wine with notes of passion fruit and lime.

McGuigan Zero Shiraz, €5, has a good depth of flavour with sweet blackcurrants and a round, balanced finish.

Lyre’s Classico 4 x 250ml, €10 (€1/100ml), is a sparkling alcohol-free drink packed with fresh floral flavours.

{Wine dictionary}

Acidity

It might not sound too appealing, but acidity in wine is key. Different natural acids in the wine shape how it tastes, determining whether it’s refreshing, fruity or even creamy. Crucially, it helps wine pair well with food and balances out its natural fruit sweetness. Acidity levels differ between different styles, grapes and regions.

Please drink alcohol responsibly

37

Food & wine matching

Cook and uncork

Food and wine pairing is all about experimentation.

Broaden your horizons by pairing this summer y salad with New World wines from New Zealand and Chile

3 to try THE ZESTY ONE Oyster Bay Chardonnay, €14.99

The lemony favours in this lively New Zealand Chardonnay match that squeeze of citrus in this dish perfectly. Fragrant white peach and juicy stone fruit notes add a richness that pairs well with the pasta.

THE CRISP ONE Wairau Cove Sauvignon Blanc, €12

Typical Kiwi Sauvignon Blancs like this one have concentrated tropical fruit favours and plenty of acidity, just the thing for cutting through the dish’s salty feta chunks.

THE RED ONE Vineyards Chilean Merlot, €7

If you love reds, this soft and smooth Chilean Merlot pairs a treat – and it’s great value too! The red cherry and raspberry notes keep it light enough to match with the orzo’s bright favours.

38

Please drink alcohol responsibly

B A K E D M E D I T E RR A N E A N ORZO Serves 6 Takes 55 mins 2 tbsp olive oil 2 garlic cloves, crushed 1 tsp dried oregano 1 large onion, fnely chopped 1 large aubergine, cut into bite-sized pieces 3 sweet peppers, deseeded and sliced 3 tbsp tomato purée 1 vegetable stock cube 300g orzo 4 tomatoes on the vine, cut into wedges 15g fresh parsley, fnely chopped 100g feta, crumbled 1 lemon, cut into wedges to serve

1 Preheat the oven to gas 7, 220°C, fan 200°C. Whisk the olive oil, garlic and oregano together in a small bowl. Tip the onion, aubergine and peppers into a roasting tin (about 30 x 40cm and 5cm deep). Drizzle over the favoured oil, mix well and season. Roast for 20 mins until lightly golden.

2 While the vegetables are roasting, whisk the tomato purée, stock cube and 600ml of boiling water together in a jug until the stock cube has dissolved.

3 Tip the orzo and tomatoes into the roasted veg and mix well. Pour over the stock, mix again and bake, uncovered, for 25-30 mins until the orzo is tender and the stock has

been absorbed. Cover with foil and leave to rest for 5 mins before serving if the orzo still has a little bite in the centre.

4 Stir half the parsley and feta through the orzo and top with the remaining. Serve with lemon wedges for squeezing over.

Each serving contains Energy

1527kJ 363kcal 18%

Fat

Saturates

Sugars

Salt

10g 4g 12g 1.1g 15% 21% 13% 18%

of the reference intake. See page 89.

Carbohydrate 53g Protein 14g Fibre 6g 2 of your 5-a-day; high in protein; high in vitamin C; low in fat; low in saturates

WHAT IS ‘NEW WORLD’?

‘New World’ wines – that is, wines from any region outside Europe, including New Zealand, Chile or South Africa – were originally modelled after traditional European styles. But over time, winemakers have adapted and innovated, even developing new grape varieties.

While wines might be generally called New World, there’s no such thing as a single ‘New World style’. But typically, wine producers in these regions have more freedom to experiment. Bottles also often openly state the grape variety, which can make it easier to find wines you know you’ll love.

Please note wine in image is for illustrative purposes only

WINE | PAIRINGS

Q. HOW DO I HAVE A GO AT PAIRING THIS MYSELF? A This dish is light and fresh, so think about wines that taste similar. A crisp, refreshing, citrussy white will balance but not overwhelm it.

Turn the page for more pairing tips Evelliquas il ium velia sae et, utempor a ditissi del mod et, conet vel evelis

39

WINE | PAIRINGS

A brave new world of pairings

Have you ever tried steak with Argentinian Malbec? It’s a classic New World wine pairing. But how about steak with Pinotage?

Native to South Africa, Pinotage is a fruity, spicy grape that goes well with rich red meats and can stand in for flavourful wines like Malbec or Shiraz.

Or, instead of Merlot – a great match for grilled veg – try fruity Carménère, which is grown

mostly in Chile. Experiment with new grape varieties to get delicious results.

When it comes to white wines, appley, honeyed Chenin Blanc from South Africa is a perfect partner for seafood or creamy chicken. Finally, Australian Semillon is often mixed with Sauvignon Blanc to create a crisp blend. Try this wine with fresh summer salads.

The bold, spicy favour of South African Pinotage is a natural match for steak. Pick your favourite cut from the Tesco Finest range (see opposite page) and try it with Tesco Finest South African Pinotage, €12.

40

Please drink alcohol responsibly

WORDS ALICIA MILLER RECIPE ANNA O’SHEA PHOTOGRAPHY GARETH MORGANS FOOD STYLING MIMA SINCLAIR PROP STYLING TAMZIN FERDINANDO Please note image is for illustrative purposes only

Want to explore new horizons? We pair lesserknown New World wines with favourite dishes

FOOD | WEEKEND

Finest steaks

A CUT ABOVE Make any evening special with Tesco F inest Irish Angus steaks STRIPLOIN This prime cut of Irish Angus beef has a firm texture with a fine marbling of fat, which produces a tender, flavour-packed steak.

Tesco Finest Certified Irish Angus Striploin Steaks 454g, €8.49 (€1.87/100g)

FILLET Fillet is the tenderest cut of all – and the leanest.

To get the best out of it, sear in a hot pan until cooked to your liking, then rest in a warm place for at least 5 minutes.

Tesco Finest Certified Irish Angus Fillet Steaks 400g, €11.49 (€2.87/100g)

CENTRE-CUT SIRLOIN This more affordable cut isn’t as tender as fillet, but packs in loads of flavour. It’s very lean so lends itself to quick cooking in a shallow pan.

Tesco Finest Certified Irish Angus Centre-Cut Sirloin Steaks 454g, €7.49 (€1.65/100g)

RIBEYE Rich marbling throughout is what gives this juicy cut its full flavour. If you’re looking for a steak that will stand up to the heat of a barbecue, then this is the one to go for.

Tesco Finest Certified Irish Angus Ribeye Steaks 454g, €9.49 (€2.09/100g)

All these steaks are awardwinners

41

Storecupboard cocktails

Happy hour Whizz up these simple cocktails using any thing from a tin of pineapple to a jar of marmalade!

Strawb err y Jam Daiquiri

T inned P iña Colada

Marmalade W h is k y S o u r

42

RECIPES ANGELA ROMEO PHOTOGRAPHY TOM REGESTER FOOD STYLING JOY SKIPPER PROP STYLING LUIS PERAL *Vegan if using aquafaba. **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

FOOD | WEEKEND

S T R AW B E RRY JA M DA I Q U I RI

T I N N E D P I Ñ A C O L A DA

M A RM A L A D E W H I S K Y S O U R

Makes 2 Takes 5 mins

Makes 2 Takes 10 mins

Makes 2 * Takes 5 mins

435g tin pineapple chunks in juice, drained, 8 tbsp juice reserved 3 tbsp coconut cream 90ml white rum 200g ice cubes 2 cocktail or maraschino cherries, to garnish (optional)

4 tsp sugar syrup (see below) 4 tbsp lemon juice (bottled or fresh) 100ml bourbon 2 tbsp aquafaba (tinned chickpea water), or 2 tbsp pasteurised egg white 2 tsp orange marmalade ice cubes orange slices, to garnish

3 tbsp strawberry jam 100ml white rum 180g ice cubes 2 limes, 1½ juiced (40ml), ½ sliced 2 tsp sugar syrup (see below right)

1 Put all the ingredients in a blender, apart from the lime slices, and blitz until smooth. Divide between 2 chilled Martini glasses.

2 Garnish each with a lime slice: make a cut from the middle to the edge of the lime slice, then bend the lime forward and back from the cut to create a ‘wave’ effect; thread onto a cocktail stick and rest on the side of the glass.

Energy

Fat

Saturates

9%

0g 0%

0g 0%

Sugars

Each Piña Colada contains Energy

Fat

12%

5g 7%

985kJ 236kcal

Saturates

Sugars

Salt

4g 22g <0.1g 20% 24% 1%

of the reference intake. See page 89.

Carbohydrate 22g Protein 1g Fibre 1g

Each Daiquiri contains 765kJ 183kcal

Put 180g pineapple in a blender with the reserved 8 tbsp juice, the coconut cream, rum and ice; blitz until smooth. Divide between 2 glasses and garnish each with some of the remaining pineapple chunks, and a cherry, if you like, threaded onto a cocktail stick.

Salt

19g 0.0g 21% 0%

of the reference intake. See page 89.

Carbohydrate 19g Protein 0g Fibre 0g

Put half of the sugar syrup, lemon juice, bourbon, aquafaba or egg white, marmalade and a few ice cubes in a cocktail shaker and shake well. Strain into a tumbler filled with ice and garnish with orange. Repeat to make a second.

Each Whisky Sour contains Energy

Fat

Saturates

7%

0g 0%

0g 0%

621kJ 149kcal

Sugars

Salt

7g <0.1g 8% 1%

of the reference intake. See page 89.

Carbohydrate 8g Protein 2g Fibre 0g

Sugar syrup This can be bought ready-made, but you can also make your own.

Put 100g caster sugar in a pan with 50ml water. Heat gently until the sugar has dissolved, then bring to the boil, remove from the heat and allow to cool. Store in an airtight sterilised** jar or bottle. Will keep in the fridge for up to 3 weeks.

Please drink alcohol responsibly

43

AMERICANO

YOUR OWN COFFEE SHOP CAPPUCCINO

MOCHA

LATTE MACCHIATO

HOT CHOCOLATE

IT BEGINS WITH BEANS Tassimo only uses blends of the best quality Arabica and Robusta Coffee Beans from around the Globe in our Coffee Pods

PODS OF PERFECTION We grind the beans for all our Tassimo products to a specific granule size to enhance the flavour and work perfectly with your Tassimo machine

WHICHEVERU CHOOSE, E YO G A R E V E B T HO EW IT AT R B L L I W O TASSIM H OF A BUTTON! THE TOUC

A TASSIMO DRINK TO SUIT EVERY TASTE ● Do you prefer a delicious Cappuccino, or a Creamy Latte? ● Perhaps you like an invigorating Espresso, or a large mug of Smooth Americano? ● Can your kids resist a Cadbury Hot Chocolate?

BUY YOUR TASSIMO MACHINE AND COFFEE PODS TODAY

ESPRESSO

FOOD | WEEKEND

Sundae best

Just chilling Cool down on hot summer days with this fabulous strawberr y and ice cream treat made for two S T R AW B E RRY S H A RI N G S U N DA E Serves 2 Takes 25 mins 10g white chocolate 2 pink wafers 1 tbsp hundreds and thousands 400g strawberries, hulled 2 tsp icing sugar 2 scoops strawberry ice cream 2 scoops vanilla ice cream real dairy spray cream 2 tbsp chopped mixed nuts 2-3 small mint sprigs, to serve (optional)

RECIPE ANNA O’SHEA PHOTOGRAPHY TOBY SCOTT FOOD STYLING BIANCA NICE PROP STYLING JENNY IGGLEDEN

1 Melt the chocolate in a bowl set over, but not touching, a pan of barely simmering water, stirring frequently. Spoon over one end of the wafers, then sprinkle over the hundreds and thousands (over a bowl to catch any that fall)

until the chocolate is coated.

Leave to set on baking paper for at least 10 mins in a cool place.

2 Meanwhile, blitz 50g of the largest strawberries and the sugar in a food processor to a smooth sauce. Strain through a sieve into a bowl (if you like) and chill until ready to serve. Chop the remaining berries into halves (or quarters if large).

3 Layer up the ice creams, strawberries and strawberry sauce in a tall sundae glass. Add a squirt of spray cream, then the nuts and mint (if using). Top with the wafers to serve.

Each serving contains Energy

2235kJ 535kcal 27%

Fat

Saturates

Sugars

Salt

28g 15g 52g 0.2g 40% 76% 58% 4%

of the reference intake. See page 89.

Carbohydrate 62g Protein 9g Fibre 8g

MAKE THE COVER

45

Focus on

Berries Check out our helpful guide to these juicy summer jewels HOW TO STORE For the best flavour, keep berries in their original packaging in the fridge and bring to room temperature before eating. Don’t wash until you’re ready to use them: rinse under cold running water (use a bowl of water for delicate raspberries) and pat dry with kitchen paper to stop them turning mushy.

RASPBERRIES Sweet and softly fragrant, these velvet berries are at their best in late summer. Like blackberries, they’re made up of around 100 small drupelets that grow around a central core.

TRY with ready-made pastry and custard in the Raspberry custard Danish pastries on p9 – delicious!

46

FRESH VS FROZEN Frozen berries are picked at the peak of the season and frozen while at their best.

They’re just as nutritious as fresh berries and, if you’re buying them outside of the summer months, they may also have more flavour.

BLACKBERRIES These purple-black berries are delicately sweet and slightly tart. They run later in the season than other berries, and pair as well with autumn fruits as they do summer ones. Their slight tartness is a good match for richer meats too.

TRY cooking into a red wine gravy for beef.

FOOD XXXX | KNOW-HOW | XXXXXXXX

STRAWBERRIES The epitome of summer, these rosy fruits have a heady fragrance and a sweet, lightly floral taste. Wash before hulling to prevent water getting inside the berry and diluting the flavour.

TRY roasting with black pepper and balsamic vinegar. Serve with vanilla ice cream and mint for a sunny treat.

WORDS BRYONY BOWIE PHOTOGRAPHY TOBY SCOTT FOOD STYLING EMMA JANE FROST PROP STYLING LUIS PERAL

BLUEBERRIES Versatile blueberries work as well in savoury salads as they do in bakes and breakfasts: their light acidity pairs especially well with tangy cheeses. Their cloudy silver-white coating is called ‘bloom’ and helps the fruit stay fresh for longer.

TRY in a summer salad with mixed grains, feta, fresh mint and spiced roasted chickpeas.

CHERRIES Different varieties can vary drastically in taste and texture, from sour to saccharine, firm to yielding. Their juiciness cuts through rich ingredients, and they pair well with chocolate and creamy desserts as well as meats and sharp cheeses.

TRY layering pitted cherries with chocolate ice cream in our decadent Black Forest brownie sundaes on p28.

47

99c

99c

€2.95

€1.99

€1.29 69c

85c

All this for

€9.75 Pictures of prepared dishes are for illustrative purposes only. Prices correct as of 01/07/2021. Tesco White Sliced Bread 800g 69c, Tesco Big Buy Crumbed Ham 320g €1.99, Tesco Fun-sized Apples 10 Pack €1.29, Tesco Emmental Slices 250g 99c, Tesco Slievenamon Still Spring Water 10x250ml €2.95, Tesco Fun-sized Easy Peelers 500g 85c, Tesco Family Pack Carrots 1kg 99c. Total value is €9.75.

FOOD | EVERYDAY

5

Time-savers

INGREDIENT

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

Halloumi fajitas

RECIPE AMANDA JAMES PHOTOGRAPHY GARETH MORGANS FOOD STYLING LOTTIE COVELL PROP STYLING MORAG FARQUHAR Packaging subject to change. Products subject to availability

Serves 4 Takes 20 mins

Cut a 225g pack Halloumi into 16 sticks. Heat 1 tbsp olive oil in a large frying pan over a medium heat and fry the halloumi in batches for 2-3 mins each side until golden. Set aside and cover to keep warm. Add a 500g pack frozen Sliced Mixed Peppers to the pan and fry for 5 mins until defrosted and softening.

Add the seasoning from a 475g Medium Fajita Kit and cook for 2 mins. Meanwhile, microwave the wraps from the kit to pack instructions. Spread each with 2 tbsp Smashed Avocado and top with the peppers and halloumi. Drizzle with the salsa from the fajita kit, scatter with 15g chopped fresh Coriander and roll up to serve.

Each serving contains Energy

2626kJ 628kcal 31%

Fat

Saturates

Sugars

Salt

33g 12g 11g 3.8g 46% 61% 13% 63%

of the reference intake. See page 89.

Carbohydrate 59g Protein 22g Fibre 7g

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Local produce

Cheese to please We showcase some of Ireland’s finest traditional cheesemakers and their award-winning produce

F

armhouse cheeses are the product of unique interactions between people, places and pasture.

Each cheese tells the story of the cheesemaker and the farm where it was made. Farmhouse cheeses are produced across the country, yet each cheese is an expression of its own area, encapsulating very different aspects of its surroundings.

Tesco is a strong supporter of the Irish farmhouse cheese industry, stocking a range of more than 50 Irish cheeses.

To find out more about Irish farmhouse cheese, visit bordbia.ie/farmhouse-cheese.

In the meantime, here are a few you might just like to try.

3 WAYS… …TO BUILD YOUR CHEESEBOARD 1 Enhance the flavours of the cheeses with fruits and nuts such as hazelnuts, walnuts, apple and grapes.

2 Use olives, dried apricots and even chargrilled peppers to add colour as well as different textures.

3 Include a selection of crackers and breadsticks, add some chutneys and honey, then place sprigs of fresh herbs as a final flourish.

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1. COOLEENEY FARM TIPPERARY BRIE Cooleeney Farm, near Thurles in County Tipperary, is home to fourth-generation dairy farmers the Maher family and their herd of pedigree Friesian cows. Made in the style of a Brie, this cheese is created using vegetarian rennet and is creamy and buttery with a full favour.

PERFECT PAIRING Keep it simple and pair with a sparkling white wine.

4. MILLEENS One of Ireland’s oldest farmhouse cheeses, Milleens Cheese was started by Veronica and Norman Steele in 1976. This semi-soft washed rind cheese is made from the milk of Friesian cows grazing the mountains and pastures of the rugged Beara Peninsula in County Cork. The cheese has a firm, creamy texture and herbal, mushroomy and foral taste.

PERFECT PAIRING Serve with Gewürztraminer, or still cider.

2. OLD IRISH CREAMERY CHEDDAR WITH CRANBERRIES

5. CASHEL BLUE

Old Irish Creamery cheeses are made in a dairy that’s nestled in the shadows of the Ballyhoura hills in County Limerick. The family-owned business produces a range of award-winning, handcrafted favoured and natural Irish cheeses.

PERFECT PAIRING A fruity ruby port.

A classic blue cheese produced on the Grubb family farm in County Tipperary. When Louis and Jane Grubb set out to make Cashel Blue in the early 1980s, their ambition was to create a cheese that ‘truly represents the outstanding quality of Tipperary grass-fed milk’.

PERFECT PAIRING Try with fresh figs, or slices of apple or pear.

3. WICKLOW GOLD BEECHWOOD SMOKED CHEESE The Hempenstall family farm lies between Croghan Mountain and the Irish Sea at Curranstown in Arklow. This fabulous Cheddar is gently cold-smoked over beechwood chips to infuse the soft, creamy mild cheese with the delicious aroma of smoked beechwood.

PERFECT PAIRING Great for melting on bagels or burgers.

6. CAIS NA TIRE Made by Barry and Lorraine Cahalan in Terryglass, County Tipperary, this semi-hard sheep’s milk cheese has a lovely nutty, sweet favour. The cheese is made on site, then stored in the ripening rooms for six to nine months to allow the favour to develop.

PERFECT PAIRING Try on toasted sourdough with a drizzle of honey.

FOOD | KNOW-HOW

1. Cooleeney Farm Tipperary Brie 200g, €3.49 (€1.75/ 100g)

2. Old Irish Creamery Cheddar with Cranberries 200g, €4 (€2/100g)

3. Wicklow Gold Beechwood Smoked Cheese 150g, €4 (€2.67/100g)

SPECIAL OFFER These Irish cheeses are all on offer, at any 3 for €10

4. Mllleens 200g, €4 (€2/100g)

5. Cashel Blue 175g, €4 (€2.29/100g)

6. Cais na Tire 180g, €4 (€2.22/100g)

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Derek Sarno

LIVING ON THE VEG

This satisfying stew from Tesco’s plant chef has vibrant colours and punchy flavours WHITE BEAN STEW WITH F E N N E L & H A RI S S A Serves 4 Takes 20 mins

A question every vegan has been asked: how do you get your protein? For Derek Sarno, Tesco’s director of plant-based innovation, it’s no problem. Legumes like peas, chickpeas, beans and peanuts are great sources of protein, along with leafy

greens such as spinach, watercress and kale, and of course that plant-based staple, tofu. They’re all ingredients that are easy to source and add to your favourite meals, or try something new and make them the focus.

MORE WAYS WITH...

PULSES Butter beans These have a soft, buttery flavour. Add to curries and bean burgers, or blitz into super-creamy mash. Use the water from the tin like you would chickpea water.

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Lentils Green or puy lentils are great for bulking out salads and stews, and can often be used in place of mince. Red lentils are great for soups or dhals.

1 Heat the oil in a large, lidded saucepan over a medium-low heat.

Add the fennel and onion; cook for 5 mins or until soft and translucent.

Add the beans and stock; bring to a gentle simmer. Reduce the heat to low, cover and cook for 5 mins.

2 Stir in the spinach, parsley and lemon zest and juice. Remove from the heat and cover for 5 mins to wilt the spinach. Season to taste.

3 Ladle the stew into 4 bowls. Top each bowl with harissa, ½ tsp Wicked Kitchen seasoning and 1 tsp olive oil, if using. Delicious served with crusty bread.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

822kJ 196kcal 10%

6g 9%

1g 5%

7g 8%

1.8g 30%

of the reference intake. See page 89.

Carbohydrate 23g Protein 12g Fibre 9g Source of folic acid, which supports the reduction of tiredness and fatigue

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

1 tbsp olive oil, plus 4 tsp to serve (optional) ½ fennel bulb (about 125g), roughly chopped (or 1 tsp fennel seeds) 1 onion, roughly chopped 2 x 400g tins cannellini beans, drained and rinsed 1 vegetable stock pot, made up to 250ml 220g mild spinach 30g fresh parsley, roughly chopped ½ lemon, zested and juiced 50g harissa, or to taste 2 tsp Wicked Kitchen Lemon, Garlic & Herb seasoning (optional)

FOOD | KNOW-HOW

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The cannellini beans are the star of this high-protein recipe, but you could happily sub in chickpeas, haricots or butter beans

Ô

Derek Sarno

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JAMIE T H E P O TAT O ‘ C O N N O I S S E U R ’

THE RANKINS, POTATO FARMERS. ONE OF OUR MANY IRISH PRODUCERS.

FOOD | KNOW-HOW

How to build

1 Protein

A sizzling stir-fry Chicken thighs thiighs

Tofu u

2 Veg

Prawns

ot & Carrots peppers

Brown n rice riice

Rice noodles

Baby corn & Tenderstem broccoli

ni & Spring on onion aubergine

(to serve 4)

4 Sauces 5 Garnishes

WORDS AND RECIPES BRYONY BOWIE PHOTOGRAPHY STUART OVENDEN, TOBY SCOTT FOOD STYLING LOTTIE COVELL, SAL HENLEY PROP STYLING TAMZIN FERDINANDO

3 Carbs

Mangetout & mushrooms

TERIYAKI Mix 4 tbsp soy sauce with 2 tbsp each mirin and honey. Add 1 tsp grated ginger and a splash of sesame oil. Simmer to thicken.

Lime wedges

Egg noodles

COCONUT UT & LEMONGRASS LEMON NG Blitz 2 tsp lemongrass purée, 1 tbsp grated ginger and 2 garlic cloves with 100ml coconut milk to make a thick, smooth sauce. Stir in 2-3 tsp fish sauce to taste.

Chopped herbs

Toasted cashews

Courgetti tti

PEANUT UT & GINGER Mix 3 tbsp each smooth peanut butter, soy sauce, rice vinegar and water with 1 tbsp grated ginger, 2 crushed garlic cloves and a drizzle of honey. Stir in 1 tsp crushed chillies.

Chilli

Fried egg 55

Step-by-step

Barbecue chicken wings Classic, sweet, sticky… and now simple to make

COOK’S TIP The spice rub can also be stored in a small jar and used to sprinkle over vegetables, pork or chicken before roasting.

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FOOD | KNOW-HOW

B A RB E C U E C H I C K E N W I N G S

RECIPE LUCY O’REILLY PHOTOGRAPHY TOM REGESTER FOOD STYLING LUCY JESSOP PROP STYLING OLIVIA WARDLE

Serves 6 Takes 1 hr 1kg chicken wings 1 tbsp vegetable oil 2 lemons, halved 2 salad onions, fnely shredded For the spice rub 2 tsp cumin seeds ½ tsp sea salt ½ tsp ground black pepper 1 tbsp smoked paprika 1 tsp chilli powder 1½ tsp dried oregano For the glaze 2 tbsp dark brown soft sugar 100g tomato ketchup 2 tbsp cider vinegar 2 tbsp clear honey 1 tbsp English mustard 2 tbsp soy sauce 1 tsp hot sauce, such as Tabasco

1 Prepare the wings (see right). Preheat the oven to gas 6, 200°C, fan 180°C. 2 Crush the spice rub ingredients to a smooth powder using a pestle and mortar. Tip into a bowl, add the chicken and massage the rub into the skin. Transfer to a baking tray lined with nonstick baking paper. Roast for 30 mins, turning halfway, until cooked through.

3 Meanwhile, light the barbecue or heat a griddle pan. Whisk together the glaze ingredients in a small pan. Heat gently until the sugar has dissolved, then bring to the boil. Reduce to a simmer for 5 mins until thickened.

4 Brush the wings all over with glaze, then drizzle with 1 tbsp oil.

5 Transfer the wings to the barbecue or griddle pan. Cook for 5-8 mins, turning every 1-2 mins and brushing with more glaze. Add the lemons to the grill or pan, cut-side down, and cook for 3 mins. Transfer to a plate. Top with the spring onions and serve with the lemons and a dip, if you like (see right).

Each serving (without dip) contains Energy

1310kJ 314kcal 16%

Fat

Saturates

Sugars

Salt

21g 5g 12g 1.6g 29% 27% 13% 27%

of the reference intake. See page 89.

Carbohydrate 12g Protein 22g Fibre 1g High in protein; source of vitamin B1

PREPARE THE WINGS

Separating the wings makes them quicker to cook. Use a sharp knife to remove the ‘tips’; slice between the joint to make two ‘winglets’.

Feel the joint with your fngers, so you know where to cut. The knife should go in easily between the bones. Pat dry with kitchen paper.

MAKE A GLAZE

This slightly sweet barbecue glaze complements the spices in the rub. The heat from the spices will be softened once cooked, but you can omit the chilli powder and hot sauce, if you like.

COOK THE WINGS

Depending on the size of your barbecue or griddle pan, cook in batches. If using a barbecue, place the meat around the outside. Turn every 1-2 mins until charred.

COAT THE CHICKEN

Coating the wings in a rub and then a glaze gives them maximum taste – the spices will add a deep flavour, while the glaze adds sweetness and stickiness. If you don’t have a pestle and mortar, use ground cumin instead of cumin seeds, and choose fne salt.

BRUSH WITH THE GLAZE

Brush the glaze over the wings several times to ensure they are sticky and well coated. This keeps the meat moist and adds layers of flavour. Drizzling with oil prevents sticking, but you could add the oil to the glaze, if you prefer.

MAKE MAK KE A QUICK K DIP

To make a cooling dip for the spicy wings, whisk together 150g Greekstyle yogurt, the juice of ½ lemon, 2 tbsp snipped chives and 1 large crushed garlic clove; season.

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FOOD | KNOW-HOW

Too good to waste

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

W

hether it’s charred cobs on the barbecue dripping with melted butter, baby corn tossed into a stir-fry, or kernels stirred into a cheesy tuna pasta bake, sweetcorn is a family favourite. Despite this, we throw away tonnes of fresh sweetcorn every year. Read on for our tips to help you enjoy it for longer.

STORE IT RIGHT Store corn cobs and baby corn in the vegetable drawer of the fridge, in their original packaging or in an airtight container. For open tinned sweetcorn, transfer to an airtight container (don’t leave it in the tin) with any liquid and keep in the fridge for up to three days.

MAKE IT GO FURTHER Sweetcorn freezes very well. Open-freeze whole baby corn or corn cobs, or slice the kernels off the latter first to freeze in smaller portions. The core of the cob is also full of flavour, and though not edible it can be used to add flavour to stocks and soups.

FOR CORN ON THE COB Charred sweetcorn salsa Griddle corn cobs until charred. Slice of the kernels; add diced tomato, red onion, chilli and coriander. Toss with lime juice; season.

FOR TINNED SWEETCORN Sweetcorn fritters Whisk 1 tbsp flour per egg with enough milk to loosen to a thick batter. Stir in sweetcorn and chopped spring onion; season. Fry spoonfuls of batter for 2 mins each side.

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WORDS BRYONY BOWIE PHOTOGRAPHY GARETH MORGANS FOOD STYLING LOTTIE COVELL PROP STYLING MORAG FARQUHAR

USE IT UP

A little help is... donating

200,000 meals monthly to community groups.

Number of equivalent meals based on average monthly donations, April 2021.

This is Supermarket Mobile Search Tesco Mobile Terms and conditions apply, see www.tescomobile.ie

YOUR HEALTH

Quick fix

If you make

one change... ...eat more natural yogurt Versatile, affordable and good for your gut, yogurt is an unsung dairy hero. It’s high in protein, a source of calcium, and is great for swapping into sweet and savoury recipes in place of cream, soured cream or mayonnaise to cut down on fat and saturated fat.

S w e e te n p l a i n o r G re e k - s t y l e y o g u r t w i t h fr u i t r a t h e r t h a n b u y i n g f l av o u re d y o g u r t s, w h i c h c a n b e h i g h e r i n s u g a r.

WORDS JESS HERBERT PHOTOGRAPHY ALEX LUCK FOOD STYLING ELLA TARN PROP STYLING AGATHE GITS

Yo g u r t i s r i c h i n i o d i n e, w h i c h h e l p s y o u r b o d y i n l o t s of w a y s : fro m y o u r s k i n , to y o u r n e r v o u s s y s te m , to ke e p i n g y o u s h a r p by supp or ting your cognitive function.

C u t th e fa t i n y o u r p i c n i c p o t a to s a l a d o r c o l e s l aw b y s w i tc h i n g m o s t of th e m a y o fo r n a tu r a l y o g u r t .

N o t o n l y w i l l y o u re d u c e y o u r fa t i n t a ke, y o g u r t i s a l s o a s o u rc e of v i t a m i n B 2 ( r i b of l av i n ) , w h i c h i s g o o d fo r your metab olism.

Natural Yogurt 500g, 79c (16c/100g)

HAVE YOU TRIED...

YOGURT AS A DRESSING W h is k w i t h l e m o n j u i c e, oil and chopp ed fresh h e r b s fo r a l i g h t e r alternative to mayo-based s a l a d d r e s s i n g s.

M a ke i t v e g a n ! N o o n e h a s to m i s s o u t w i t h d a i r y - fre e y o g u r t - a l te r n a t i v e s m a d e fro m s o y a , o a t s o r c o c o n u t . Re m e m b e r to l o o k o u t fo r u n s w e e te n e d v e r s i o n s t h a t a re n’ t l o a d e d w i th a d d e d s u g a r.

Turn over to learn how sleep can affect your health 61

Spotlight on

How diet affects your

sleep Our diet has a huge impact on how well we sleep, but what should we be eating – and avoiding – to ensure we get a good night’s rest? We ask the exper ts

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YOUR HEALTH

WORDS LEO ROBERTS PHOTOGRAPHY FREDDIE STEWART, GETTY IMAGES * Michael is the creator of healthy living website Thefast800.com **Source: A study published in the Journal of Clinical Sleep Medicine.

The views expressed in this article are not necessarily those of Tesco

‘

and our eating habits can influence our sleep patterns.’

Nighttime no-nos

Timing is key

If you’re struggling to sleep soundly, you should avoid the following…

‘It’s not just about paying attention to what we eat, but when we eat,’ explains Dr Guy Meadows, creator of the Sleep School app. ‘We appear to fare better if we eat within a 12-hour window or less – say from 7am to 7pm. If your eating window is beyond 12 hours, that begins to impact negatively on your sleep,’ Guy says. Having a light evening meal is ideal. ‘The old saying, “Breakfast like a king, lunch like a prince, dinner like a pauper” makes sense, because then you’ve got all day to metabolise your biggest meal,’ he says.

‘

G

etting a good night’s sleep doesn’t just help make us feel refreshed and reduce our stress levels. It can also strengthen our immune system and even help us to maintain a healthy body weight.

The Covid-19 pandemic led to a surge in insomnia, with a spike in searches for the term on Google in 2020. Meanwhile, at the 2021 AGM of the Irish Sleep Society, a significant increase in referrals was reported.

The role that nutrition plays in how well we sleep is often overlooked. ‘What you eat may have the biggest effect on your night’s rest,’ says health writer and TV presenter Dr Michael Mosley*. ‘Both the food we eat

We fare better if we eat within a 12-hour window or less – say from 7am to 7pm. If your window is beyond 12 hours, it begins to impact on your sleep Dr Guy Meadows, creator of the Sleep School app

Sleep-friendly foods Oily fish

Nuts and seeds

‘This is high in omega-3 fatty acids and vitamin D, which increase levels of serotonin. This is later converted into melatonin, the sleep hormone,’ says Michael.

Sardines, mackerel and tinned salmon are excellent sources.

‘Many, like sunflower seeds and Brazil nuts, are high in magnesium, which is commonly referred to as the sleep mineral,’ says Michael.

Wholegrains

A 2016 study** found that a lowfibre diet was associated with lighter, less restorative sleep.

‘Fibre helps balance blood sugar and is good for your gut flora and cardiovascular system, in turn helping sleep,’ says nutritional therapist Libby Limon. Try to eat wholegrains like wholemeal bread, brown rice and wholegrain cereals.

Probiotics

‘Fermented foods like sauerkraut, kimchi and yogurt are thought to help promote good gut bacteria,’ Michael explains. ‘This correlates with better quality of sleep.’

Protein

Protein-rich foods like turkey and peanuts contain tryptophan, an amino acid that helps us doze off more easily. Protein also makes us feel fuller for longer, meaning we’re less likely to give in to snacking!

Caffeine

Coffee, tea and most energy drinks contain caffeine, a stimulant that affects our ability to nod off. ‘Have a couple of cups of coffee in the morning but switch to herbal teas after midday,’ suggests Guy.

Alcohol

You might feel it’s easier to drift off after a glass of wine but alcohol is proven to disrupt sleep because it can cause us to skip the vital first stage of sleep, known as REM (rapid eye movement). Worse still, alcohol upsets our blood sugar levels and leads to dehydration. ‘There are all sorts of mechanisms by which alcohol disrupts sleep,’ says Libby.

Sugar

‘White carbs and sugar-based foods reduce sleep quality,’ says Guy. Libby agrees: ‘If you’re having blood sugar highs and lows, your body’s constantly trying to balance everything, which is a stress on your system.’

Snacks

High-fat foods like cakes and crisps are harder to digest and can cause issues at bedtime when our digestive system should be winding down.

POSITIVE SIPS Warm milk Like many protein-rich foods, milk contains a small amount of tryptophan, the amino acid known to aid sleep. ‘There’s evidence that milk may help,’ confirms Libby.

Herbal tea ‘Try to avoid teas with

caffeine in them, such as green tea.

Herbal teas like lavender, lemon balm and chamomile are all thought to have a calming effect,’ says Libby.

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YOUR HEALTH

Show and tell

My healthy

haul

Cliona O’Connor

G row i ng u p, w h e n I us e d to s ay I wa s h u ng r y, my m u m wo u l d a l way s te l l m e to have a b a n a na . We l l , tha t ’s m e n ow w i th my k i d s. I s o m e ti m e s th i n k th e y a re ha l f b a na na ! We a l s o fre e ze b a na na s fo r s m o o th i e b ow l s.

We l i ke to u s e l i n s e e d s and flaxseeds in our s m o o t h i e s, p l u s I a d d c a s h e w s, a l m o n d s, s e s a m e, p u m p k i n o r s u nf l o w e r s e e d s to s a l a d s a l o t fo r e x t r a c r u n c h . I l o v e to s n a c k o n t r a i l m i x to o.

The one vegetable the w h o l e fa m i l y a g re e s o n i s b ro c c o l i . I l o v e i t p a r b o i l e d , th e n c h a r re d i n a p a n w i th garlic and chilli as p a r t of a s a l a d .

S t r aw b e r r i e s a re g re a t fo r l u n c h b oxe s, a s p a r t of a fr u i t s a l a d , to h av e w i t h w e e ke n d p a n c a ke s a n d i n s m o o th i e s w i t h banana, yogur t and milk.

We g o thro ug h s o many e g gs a we e k . S hakshu ka on warm naan b rea d is a f irm favouri te of mine. I t’s a g reat source of pro tein . Heaven .

M y s to re c u p b o a rd s t a p l e s a re p a s s a t a , ti n n e d to ma to e s a n d to ma to p u ré e. T h e y ’re g re a t fo r a l e a n B o l og n e s e, ve g g i e c h i l l i o r t a c o s.

Fo l l o w C l i o n a o n I n s t a g r a m @clionao connor_

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PHOTOGRAPHY ALEX LUCK FOOD STYLING EMMA JANE FROST The views expressed in this article are not necessarily those of Tesco

Re d a p p l e s a re o u r a p p l e of c h o i c e.

T h e y ’re s o s w e e t a n d c r u n c hy. We a l s o s te w t h e m w i t h a l i t t l e w a te r a n d v a n i l l a e x t r a c t to b e used as a p orridge o r p a n c a ke to p p e r.

Ô

Ô

We take a look inside the shopping basket of the food and ftness blogger

Full of Taste. Free of Meat.

Perfect f or Summer !

Beauty solutions

HOW TO TREAT YOUR SKIN We bring you exper t solutions for your ever yday skin dilemmas

66

FOR YOU | BEAUTY

F

rom oily T-zones, dry patches and flakiness to stretch marks, open pores and wrinkles, most of us have a skincare issue that needs addressing. We’ve asked the experts to address your everyday concerns – whether it’s a simple skincare swap, a must-have ingredient or a lifestyle tweak – and they’ve shared a solution.

My skin has become oilier recently - how can I rebalance it?

While oily skin can be genetic, hormones play a key role.

‘It’s caused by overactive sebaceous (oil-producing) glands, which are concentrated around the T-zone,’ says Emma. Swap rich moisturisers and cleansers for lighter, oilfree formulations. She explains, ‘You can then introduce products containing salicylic acid, which helps to decrease oil production.’ Frances adds, ‘Avoid granular scrubs and opt instead for gentle facial cleansers that are specially formulated for oily skin.’

W E RE C O M M E N D Nivea Daily Essentials Light Moisturiser Day Cream SPF 15 50ml, €6.79 (€13.58/100ml), with vitamin E; Nivea Daily Essentials Oil Free Moisturising Day Cream 50ml, €4.99 (€9.98/100ml), with salicylic acid, and Cetaphil Oily Skin Cleanser 236ml, €13.99 (€5.93/100ml).

TOP TIP ‘A clay or charcoal face mask helps to cleanse skin and combat oiliness without disrupting natural oils,’ says Nadira Persaud. Try Masking Detoxing Charcoal & Menthol Sheet Face Mask 20ml, €1.49 (€7.45/100ml).

I have dry, flaky skin, which is worse around my cheeks and nose. How should I treat this?

‘To remove flakiness, gently massage skin with a warm flannel or cotton cleansing cloth teamed with a cleansing balm or a soap-free face wash,’ says Nadira. Follow with a fast-absorbing moisturiser, and repeat daily. Try Simple Kind To Skin Moisturising Facial Wash 150ml, €4.55 (€3.03/100ml).

Meet our experts Nadira V Persaud (@nadiramakeupandhair) is a makeup artist and beauty expert whose mantra is all about enhancing natural beauty.

Dr Emma Wedgeworth (@dremwedgeworth) is a consultant dermatologist who is passionate about healthy skin and skincare.

Frances Prescott (@francesprescottmakeup) is a facialist and makeup artist who believes skincare should be easy and effective.

My skin gets very flushed and red. What products should I use – or avoid?

‘Skin that flushes or becomes red can signify sensitivity,’ says Frances. This can be genetic, but can often be triggered by lifestyle and dietary factors. ‘Opt for skincare for sensitive skin and free from fragrance, alcohol, lactic acid, menthol and essential oils. Finally, stick to a simple skincare regime and don’t overload your skin with multiple products.’ Gently cleanse and moisturise twice a day and avoid granulated scrubs.

W E RE C O M M E N D Kind & Pure Hydrating Daily Moisturiser 75ml, €2.49 (€3.32/100ml), which is a soothing combination of camomile, rosehip and pro-vitamin B5.

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FOR YOU | BEAUTY

I have crow’s feet around my eyes. Help!

‘Over time, our skin becomes less flexible and prone to dehydration, so lines become more noticeable,’ says Emma. ‘The best solution is to moisturise regularly, as the eye area has very few oil glands and is more susceptible to dryness. The drier the skin, the more visible the lines.’ Choose eye creams with shea butter, ceramides and hyaluronic acid, and protective antioxidants like vitamin C and E. Protecting your skin in the sun with sunglasses or a sun hat is advisable. ‘And always use a mineral-based sunscreen,’ she says.

W E RE C O M M E N D L’Oréal Paris Age Perfect Re-hydrating Eye Cream Anti-Sagging 15ml, €16.99 (€113.27/100ml)

I have stretch marks on my thighs and tummy. What can I use to get rid of them?

‘Caused by hormonal shifts and rapid body shape changes, stretch marks often occur during pregnancy and puberty,’ says Emma. While there is no one cream or treatment that will remove them, improving the overlying skin will make them less visible. ‘Body lotions that contain ingredients like bakuchiol (a gentler version of retinoic acid) have been shown to boost collagen, while lactic acid helps to smooth the skin and shea butter keeps skin supple,’ she says. Daily massage can also help to improve skin texture.

Frances adds, ‘Use a cream or oil containing hydrating ingredients including cocoa butter, hyaluronic acid and vitamin E.’

‘While we can’t “shrink” pores, there are some ways to minimise their appearance,’ says Emma. ‘Large pores are more susceptible to blockages, so avoid oils, powders and long-lasting makeup.’ Invest in products that contain salicylic acid or vitamin A (retinol), which helps regulate the sebaceous glands.

The more oil your skin produces, the larger your pores will look.

‘Retinol also helps to boost collagen production and smooth the surface of the skin, making pores less obvious,’ says Emma.

W E RE C O M M E N D Neutrogena Visibly Clear & Defend Daily Wash 200ml, €4.21 (€2.11/100ml)

+

W E RE C O M M E N D Palmer’s Cocoa Butter Formula 250ml, €5.49 (€2.20/100ml)

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More choice in store

WORDS RHONA MERCER PHOTOGRAPHY TRUNK ARCHIVE, PIXELEYES

I have very open pores, which become more obvious especially when I wear makeup. Any suggestions?

REAL LIVING | FAMILY

Skincare

Stay sun safe

It’s easy to protect your skin ever y day with Tesco’s fantastic affordable range

‘

this number to double by 2040. The good news is that in nine out of 10 cases, skin cancer is preventable* and by following a daily sun care regime, especially in spring and summer when UV rays are strongest, you can protect yourself.

For sun protection that is effective and more affordable than many big-name brands, try the Tesco Soleil range with lotions, roll-ons, creams and sprays to suit all skin types.

‘

A

lthough many of us might not be jetting off on holiday this year, it’s still crucial to stay safe in the sun. Even on cloudy days, UVA and UVB rays can damage our skin, putting us at increased risk of skin cancer, one of the fastest-growing forms of cancer in Ireland.

Despite these risks, a quarter of us still fail to protect ourselves. More than 13,000 new cases are diagnosed every year and the National Cancer Registry Ireland (NCRI) expects

The safety of the nation’s skin is important, so we’ve permanently reduced the price of the Tesco Soleil sun care range by 23% to cover the cost of VAT Alessandra Bellini, Tesco chief customer officer

STAY PROTECTED YOUR CHECKLIST Shade Seek shade between 11am and 3pm, when the sun is at its strongest.

Sunscreen Apply sunscreen (at least 4* UVA rating and SPF15 and above) 20 minutes before going out and top up as required. Use Tesco Soleil as part of your skincare routine.

*

Advice For more advice on sun safety, visit irishskin.ie.

Source: nhs.uk. Packaging is subject to change

Cover up When going out, cover up as much as you can, particularly at peak times.

Wear hats and sunglasses.

70

FOR YOU | FASHION

Beachwear

Let’s hit the beach!

Whatever your body shape, F&F at Tesco has swimwear to suit ever yone this summer

2

3

WORDS JENNY WACKETT PHOTOGRAPHY TOM REGESTER PROP STYLING AGATHE GITS

1

1. THE HIGH-WAISTED ONE

F&F Khaki lux bikini top, €16 F&F Khaki lux bikini pants, €12.50

+

Stand out from the crowd for all the right reasons with a very flattering bikini. Finish the look with F&F Black-framed sunglasses, €6.

2. THE ALL-IN-ONE

F&F Animal print swimsuit, €28

With an attractive wrap front and ruching to the side, this elegant swimsuit is perfect for lazy days in the sun. Style it up with F&F Tortoiseshell-effect sunglasses, €6.

3. THE PADDED ONE

F&F Padded bikini top, €16 F&F Fold-over bikini pants, €10.50 This halter bikini top is padded for shape and oozes style – a great match with smart hipster pants. Wear it with F&F Clearframed sunglasses, €9.50.

More choice in store 71

Exquisite meals, effortlessly served Delicately refined mousse crafted with high quality ingredients & finished with delectable cascading gravy to offer your cat an exquisite culinary experience.

Try today.

Available instore and online. ®Reg. Trademark of Société des Produits Nestlé S.A.

FOR YOU | FASHION

Summer looks

Check you out!

Gingham is back in fashion! Look out for these stylish items, and the accessories to go with them

MINI ME

F&F gingham playsuit, from €12.50

Your little one will look so cute matching you in this playsuit.

F&F black gingham dress, €23

A chic dress that hides upper arms is a summer winner.

F&F sandals, €12.50

Black sandals are a wardrobe staple; these are so comfy.

F&F bag, €20

Neutral accessories let your outfit do the talking.

F&F pink gingham dress, €23

WORDS REBECCA MORTON

A cute tiered dress is perfect for outdoor get-togethers.

F&F tan studded sandals, €21

Chic detailing on the hessian sole gives this pair added sparkle.

F&F red gingham dress, €28 F&F sliders, €16.50

Channel country vibes by pairing red gingham and flat white sandals.

+ More choice in store 73

SHOPPING | IN STORE

Outdoor dining

Into the blue

Life’s a breeze when you have all you need to make eating outdoors easy. Shop the Ocean Blues range for your picnic essentials

1

2

3

WORDS RHONA MERCER PHOTOGRAPHY OLI DOUGLAS STYLING SALLY CULLEN

4

6

5

7

Ocean Blues range: 1 Stripe Family Cool Bag, €11; 2 Stripe Picnic Rug, €9; 3 Mixer Glass*, €3.50 each; 4 Jug, €8; 5 Wine Glass*, €3.50; 6 Stripe Bowl, €2; 7 Reactive Bowl, €3.50; 8 Stripe Serving Bowl, €8

8

*

Made from plastic 75

No need to overpack.

Add your staycation address online and have your shopping delivered to your holiday accommodation.

More relaxing, less rushing.

Go all out online for summer.

FOOD | WEEKEND

Spanish tapas

Taste of holidays Easygoing recipes to share as the sun goes down

d an y t ret

ish d g rin a h le s p sim

P

Halloumi s t u f fe d p e p p e r s, p78

77

H A L LO UM I S T UF F E D P E P P E RS

C O D C RO Q U E TA S

the yogurt dip and the lemon wedges to squeeze over.

Serves 4 Takes 30 mins

Serves 4 (makes 8) Takes 45 mins plus cooling and chilling

Each serving contains

1 tbsp olive oil 1 onion, finely diced 1 leek, finely diced 1 red chilli, halved, deseeded and finely diced 2 garlic cloves, crushed 280g cod fillet, chopped 1½ lemons, 1 zested and cut into wedges to serve, ½ juiced 75g fresh breadcrumbs 15g plain four 1 large egg, lightly beaten 130g 0% fat Greek yogurt 1½ tsp harissa paste

of the reference intake. See page 89.

Carbohydrate 25g Protein 23g Fibre 2g High in protein, which supports the maintenance of muscle mass

4 red peppers 1½ tbsp olive oil 220g Tesco Finest Sunstream tomatoes, picked 250g pouch microwaveable pilau rice 40g pitted black olives, roughly chopped 35g sultanas or fame raisins 80g halloumi, cubed 10g fresh parsley, roughly chopped

1 Preheat the oven to gas 6, 200°C, fan 180°C. Halve the peppers, leaving the stalks intact but removing the core and membrane.

2 Rub with 1 tbsp oil and place, cut side down, in a roasting tin.

Put the cherry tomatoes in a separate small roasting tin, season and toss in ½ tbsp oil. Roast alongside the peppers for 15 mins.

3 Heat the rice to pack instructions.

Fork into a bowl and stir in the rest of the ingredients, reserving a little of the halloumi and parsley.

4 Fill the pepper halves with the rice mixture and top with the tomatoes and reserved halloumi. Return to the oven for 15-20 mins or until the halloumi is golden. Scatter with the remaining parsley to serve.

Each serving contains Energy

1324kJ 317kcal 16%

Fat

Saturates

Sugars

Salt

15g 5g 18g 1.4g 21% 24% 20% 24%

of the reference intake. See page 89.

Carbohydrate 37g Protein 9g Fibre 5g Source of protein, which supports the maintenance of muscle mass

78

1 Heat the oil in a frying pan over a low heat. Add the onion and leek and fry for 8 mins to soften. Stir in the chilli and garlic, cook for 1 min, then spoon into a large bowl; set aside to cool.

2 Blitz half the cod in a food processor with half the softened onion mixture to make a paste.

Fold through the remaining onion mixture and cod, the lemon zest and 25g breadcrumbs. Season and mix well.

3 Divide the mixture into 8 and roll into balls approximately the size of a golf ball. Transfer to a lined plate and chill in the fridge for 10 mins.

4 Put the four, egg and remaining breadcrumbs in separate shallow bowls. Dust the cod balls in the four, dip in the egg, then roll in the breadcrumbs. Return to the plate and chill for another 15 mins.

Preheat the oven to gas 6, 200°C, fan 180°C. 5 Transfer the croquetas to a lined baking tray and bake for 25 mins or until golden, crisp and piping hot in the centre. Meanwhile, mix the yogurt, lemon juice and harissa paste in a small bowl; season with pepper. Serve the croquetas with

Energy

Fat

Saturates

Sugars

Salt

1040kJ 247kcal 12%

7g 10%

1g 7%

6g 7%

1.0g 17%

G A RL I C & L E M O N G A M B A S Serves 4 Takes 10 mins 1 tbsp olive oil ½ tsp crushed chillies 1½ large garlic cloves, crushed 190g raw jumbo king prawns (deveined if needed) 1 lemon, zested, ½ juiced 5g fresh parsley, leaves picked and roughly chopped 15g unsalted butter ½ tsp Worcestershire sauce 5 drops Tabasco crusty bread, to serve (optional)

1 Heat the oil in a frying pan over a medium-high heat. Add the crushed chillies and 1 crushed garlic clove and fry for 30 secs.

Tip in the prawns and fry, stirring, for 3 mins or until pink and cooked through.

2 Fold in the lemon juice, zest and half the parsley. Spoon onto a warmed, lipped serving plate and set aside.

3 Melt the butter in the pan, then stir in the Worcestershire sauce, Tabasco and remaining crushed garlic. Spoon over the prawns, top with the remaining parsley and serve with crusty bread to mop up the juices, if you like.

Each serving contains Energy

495kJ 119kcal 6%

Fat

Saturates

8g 3g 11% 14%

Sugars

Salt

1g 1%

0.7g 12%

of the reference intake. See page 89.

Carbohydrate 1g Protein 11g Fibre 1g High in protein, which supports the maintenance of normal bones

RECIPES LUCY O’REILLY PHOTOGRAPHY GARETH MORGANS FOOD STYLING ELLA TARN PROP STYLING JENNY IGGLEDEN

FOOD | WEEKEND

Co d cro quetas

Garlic & lemon gambas

79

Fill the lunchboxes with only the best FROM WWW.GALLAGHERSBAKEHOUSE.IE

FOOD | WEEKEND

Treat time

Oh, go on then Whip up these zesty little tar ts to have with a cuppa or a cocktail

Mini lime meringue tarts TOP TIP

RECIPE ELLA TARN PHOTOGRAPHY TOM REGESTER FOOD STYLING LUCY JESSOP PROP STYLING OLIVIA WARDLE * Subject to availability

Makes 8 Takes 10mins

Put 100g sweetened condensed milk in a bowl and mix with the zest and juice of 3½ limes. Spoon 250ml whipped cream into a separate bowl. Fold in the milk and lime mixture with a metal spoon or spatula until just combined.

Carefully divide between 8 Tesco Finest all-butter pastry tartlets (or 16 mini pastry tartlets) and top with the zest of ½ lime and 1 crushed meringue nest.

If your limes are too hard to squeeze, roll them firmly on the work surface to help release the juice.

Each tart contains Energy

1130kJ 276kcal 14%

Fat

Saturates

Sugars

Salt

19g 12g 13g 0.1g 27% 60% 15% 2%

of the reference intake. See page 89.

Carbohydrate 23g Protein 3g Fibre 1g

USE IT UP CONDENSED MILK

For easy iice cream, whisk the leftover condensed milk with 400ml double cream and 1 tsp vanilla extract until soft peaks form. Cover with clingfilm; freeze until solid. Sweetened condensed milk* 397g, €1.39 (35c/100g) 81

Red bubbles for best value.

We know how important value is for you.

That’s why we created our red bubbles – to help you find the best value products in store.

So if you’re looking for value, just follow the red bubbles in store. We put them there with you in mind.

REAL LIVING | FAMILY

Kids’ crafts

Make some noise!

Keep your kids busy in the holidays making and playing musical instruments

Turn over to see how to make them 83

M A R AC A S You will need 2 empty transparent yogurt or dessert pots (ours are 125ml); colourful beads; strong glue; stickers or washi tape (optional)

1 Clean and dry the pots thoroughly.

2 Put colourful beads inside 1 pot.

Spread glue around the rim of both pots, then stick them together and leave to dry.

3 Decorate with stickers or washi tape, if you like.

RAINMAKER You will need empty crisp tube; washi tape; dried rice or small pasta shapes

WORDS EMMA MORTON TURNER PHOTOGRAPHY TOM REGESTER PROP STYLING REBECCA NEE

1 Clean and dry the tube. Wrap lengths of washi tape around the tube to decorate.

2 Put a handful of rice or pasta inside the tube. Stick the lid down with more tape.

84

CRAFT TIP If you don’t want to sew the bells onto the tube, thread them onto ribbon and secure to the tube with strong glue

JINGLE BELLS You will need kitchen roll cardboard tube; paint; large embroidery needle; strong thread; bells

1 Paint the inside of the tube a bright colour, if you like, and leave to dry before painting the outside an alternative shade.

2 Use the needle to make holes along the top edge of the tube.

3 Thread the needle and attach a bell at the top of the tube.

Push the needle through to the other side of the tube and attach another bell. Keep going until you have a couple of rows of bells.

Tie off the thread.

REAL LIVING | FAMILY

CRAFT TIP Use a strong glue so the pots don’t separate during an energetic music session!

D RU M You will need a large ring-pull tin can; decorative paper; glue; washi tape; double-sided sticky tape; large and small balloons; elastic bands; stickers or beads to decorate; cotton wool; small sticks or wooden lolly sticks

CRAFT TIP

MINI BANJO

Stretch the elastic bands tight so they make a louder noise

You will need jam jar lid; coloured elastic bands; duct tape; 1 flat lolly stick or emery board; washi tape; glue

1 Clean the jam jar lid; leave to dry.

2 Stretch the elastic bands across the lid like the strings of a banjo.

Secure in place with duct tape on the flat side of the lid.

3 Decorate your stick or emery board with washi tape, then glue over the duct tape, parallel to the bands, on the flat side of the lid.

1 Clean and dry the tin. Cut the paper to fit around the circumference of the tin and glue in place, or stick with washi tape.

2 Cover any sharp edges at the top of the tin with tape, then stick double-sided tape around the outer edge of the tin, over the paper. Cut the bottom off a large balloon and stretch it tight over the open tin until there are no wrinkles. Position it so the tape holds it in place.

3 Place elastic bands around the top of the tin over the balloon. Trim away any excess balloon below the bands.

4 Cover with stickers, tape or beads.

5 To make a drumstick, wrap cotton wool onto the end of a lolly stick and cover with a small balloon with the end cut off. Secure in place with an elastic band.

85

All this for just

€2.88

62c

65c

62c

99c

Prices correct as of 01/07/2021. Tesco Thick Bleach 24 Hour Citrus 750ml 62c, Tesco Citrus Antibacterial Wipes 40 Wipes 65c, Tesco Wash Up Liquid Lemon 450ml 62c, Killeen Handy Bags 20 pack 99c. Total value is €2.88.

REAL LIVING | COMMUNITY

Little helps

Doing our bit Ever y little really does help when the money raised

by Tesco Ireland goes towards lifesaving equipment for the children in CHI at Temple Street

‘

medical equipment for CHI at Temple Street.

Throughout the course of this amazing partnership, the money raised has helped to buy over 330 pieces of medical equipment for patients, including ultrasound scanners, patient monitors and respiratory equipment.

Some highlights of the partnership so far include: Tesco colleagues have spent 70,000 hours fundraising Over €6 million has been raised

• •

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T

esco Ireland is incredibly proud to support Children’s Health Foundation Temple Street and, since partnering with them six years ago, colleagues have helped to raise over €6 million for the hospital.

The funds raised by the wonderful Tesco colleagues, along with customers and Temple Street supporters, is used specifically to help Children’s Health Foundation Temple Street and helps to purchase much-needed lifesaving

for Children’s Health Foundation Temple Street in six years €215,000 was raised through the Great Irish Bake this year, making it the most successful fundraiser to date Funds raised have purchased 330 pieces of vital equipment.

If you’d like to get involved and help Tesco Ireland to raise money for this brilliant cause, keep an eye out for fundraising activities in your local Tesco store throughout the year.

• •

Tesco Ireland has donated more than €6 million to the charity over the past six years

87

Available at

FOOD | RECIPE INDEX

Halloumi souvlaki w r a p s p20

C h i c ke n panzanella p8

Your recipes

GET COOKING MEAT & POULTRY Barbecue chicken wings 57 Chicken panzanella 8 Conor’s ‘thank you’ Finest burgers 15 Grilled chicken Caesar salad with herby flatbreads 12 Reggae drumsticks with pineapple chutney 18 Texas-style ribs, BBQ sauce & slaw 20 The classic burger 15 The smoky burger 15 The sweet burger 15

FISH & SEAFOOD Cod croquetas 78 Garlic & lemon gambas 78 Salmon with mint, strawberry & melon salsa 7

VEGETARIAN & VEGAN Baked Mediterranean orzo 38 Charred sweetcorn salsa 58

Halloumi fajitas 49 Halloumi souvlaki wraps 20 Halloumi stuffed peppers 78 Roasted pepper & butter bean salad with harissa dressing 11 Sweetcorn fritters 58 Tomato & basil bruschetta 90 White bean stew with fennel & harissa 52

SWEET TREATS & DRINKS Black Forest brownie sundae 28 Chocolate & peanut butter upside-down cones 28 Condensed milk ice cream 81 Marmalade Whisky Sour 43 Mini lime meringue tarts 81 Raspberry custard Danish pastries 9 Strawberry Jam Daiquiri 43 Strawberry sharing sundae 45 Strawberry shortbread 28 Sugar syrup 43 Tinned Piña Colada 43 White wine sangria 37

White wine sangria p55

B l a c k Fo r e s t b r o w n i e s u n d a e p28

Please always check labels carefully to ensure ingredients meet your dietary requirements, especially if you have an allergy. Our symbols are based on the ingredients listed on the packaging only. Please always check for 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 reference intakes or dietary symbols. Tesco magazine is not responsible for any recipes included on advertisements.

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

Reference intakes are printed below recipes.

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 Please drink alcohol responsibly.

89

FOOD | WEEKEND

Create a moment

The simplest of summer y snacks, perfect to eat before an alfresco dinner

Tomato & basil bruschetta Serves 4 Takes 15 mins

Preheat the grill to high. Cut a Ciabatta Grande into five portions and set one aside for later. Cut the 4 portions in half through the middle so you have 8 pieces.

Place on a baking tray and drizzle the upper cut sides with 1 tbsp Tesco Finest Tuscan Extra Virgin Olive Oil. Grill for 2-3 mins until browned, then flip and repeat until lightly browned and crisp (making sure they don’t catch). Rub the cut sides all over with a large halved garlic 90

clove and set aside. Meanwhile, wash and quarter a 250g pack Tesco Finest Sweet Mixed Baby Tomatoes. Put in a large mixing bowl; season with salt. Stir in 1 tbsp Tesco Finest Tuscan Extra Virgin Olive Oil, 1 tsp red wine vinegar and 10g roughly chopped fresh basil. Divide the mixture between the toasts, spooning over any juices, then season with black pepper and scatter with extra basil leaves to serve.

OUR STAR INGREDIENTS…

Ciabatta Ci iabatta Grande 340g, 340g €2 (59c/100g) Tesco Finest Tuscan Extra Virgin Olive Oil 500ml, €9.99 (€2/100ml)

Each serving contains Energy

Fat

Saturates

Sugars

Salt

1034kJ 274kcal 14%

12g 17%

2g 8%

5g 6%

1.8g 29%

of the reference intake. See page 89.

Carbohydrate 28g Protein 6g Fibre 4g Low in saturated fat. Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels

Tesco Finest Sweet Mixed Baby Tomatoes 250g, €2.19 (88c/100g)

RECIPE MYLES WILLIAMSON PHOTOGRAPHY GARETH MORGANS FOOD STYLING ELLA TARN PROP STYLING JENNY IGGLEDEN

Aperitivo hour