Asda Magazine - May & June 2024

I’M FREE TAKE ME HOME

5 meals for £25 Easy Mon–Fri dinners to feed four Boss your barbecue Our reader recipes show you how Let’s do brunch! Leisurely weekend dining

a makeover Holiday essentials Sun-kissed styles for your stay or vacay

Hello

Here comes the summer!

is issue has everything you need to kickstart summer, from statement beach towels and swimwear to garden essentials. Find our top picks on page 78. We’re all about giving you tasty, easy midweek meal inspiration, and we’ve got some brilliant seasonal ideas to try, whether you’re looking for meals in minutes, bank holiday brunch recipes or desserts. One of my highlights in this issue is our Strawberry Eton mess sundae cover star – the homemade strawberry sauce on this is delicious! I also can’t wait to recreate the Carolina Gold barbecue ribs recipe on page 68. e rst BBQ of the season always signals the start of summer to me. What tastes like summer to you? Don’t forget to share your recipe photos with us, we love hearing your feedback.

Jessica

Timms | Asda Magazine Editor | asdamagazineeditor@asda.co.uk

Editor ’s picks…

Ravishing…

Enjoy sweet and tangy flavourbursts with our fruity galette on p62

Relaxing…

Deck your home out with beach-inspired furniture and accessories on p87

Refreshing…

Your new favourite summertime drink is the Aperol slushy, p59

Carolina Gold barbecue ribs p68

WIN £ !

What’s inside

9 10 THINGS TO LOVE THIS MONTH

Look out for what were loving in store this summer – plus, dates for your diary

14 JUST TO SAY...

Our lovely readers share their foodie thoughts and creations with us

Love to eat

The suns out (yes!) and were all about low-cost, al fresco dinners

18 ONE BASKET, FIVE MEALS

Chicken wings, orzo and tabbouleh are among our feed-four dinners –with a shopping list for less than £25

26 MEET THE TASTEMAKERS

Our egg producers at the top of their game – read all about it, then go for gold with these remarkable recipes

Take our READER SURVEY on p73* and tell us what you think about our mag – you could win a £250 Asda gift card

MEALS IN MINUTES

From katsu curry to calzone, keep these cook card recipes on standby for when you need a quick and easy dinner

HACKS MORE LIKE IT

Top advice from our food editor to get you geared up for outdoor eating

EVERYDAY HEROES: STRAWBERRIES

The crown jewels of summer, here are three ways with these juicy, plump fruits, including our cover star

SIP, SIP, HOORAY

From bubbles to cool reds, qua our sunshine-friendly wines, handpicked by our resident expert

SALAD DAYS

It s time for leaves to take the lead –fill up on our vibrant summer salads

56 LET S DO BRUNCH

Aperol slushy? Say no more. Your bank holiday just got even better with our weekend feast selection

SWEET AS SUMMER

Celebrate the cream of the seasonal crop with these perfect puds

66 MY KIND OF... BARBECUE

Upgrade your grilling game – our readers share their foodie secrets to putting on a sizzling sharing spread

Feel good

Need a little ray of sunshine in your life? Shop for our best buys from home, fashion and beauty

78 THE EDIT

From luggage to swimwear, get poolside ready with our top picks for the summer season

80 SUMMER LOVING

Shop the hottest new buys this season to take away with you this year with our collections for the whole family

87 LIFE S A BEACH

Dreaming of crystal clear waters? Try this seasons home style. It s all about cool ocean blues and sandy textures

It s blue skies so embrace the outdoors and give yourself a wellness boost

92 LIVE YOUR BEST… SUMMER

Amping up protein, the joys of climbing and weight-lifting myths debunked

94 BREAKFAST WITH CHAMPIONS

How a group of volunteers is working tirelessly to keep Barnsley free from litter

97 COMING NEXT ISSUE

Have an exclusive first-look at what s to come in our July/August issue...

98 WHAT’S ON MY PLATE

We ask presenter and childrens author, Dermot OLeary, about his foodie faves

The Asda Magazine team

Editor Jessica Timms

Content Planner

Nancy Stockdale

Content Co-ordinators

Natalie Graham, Charlotte Woodhead

Editor Alex Drew

Creative Director

Sarah Birks

Editorial Director

Dan Linstead

Food Editor Clare Knivett

Food Writer Sarah Cook

Art Editors Kit Cheung,

Laura Phillips

Chief Sub Editor

Katriel Costello

Writer/Sub Editor

Louisa Streeting

Client Director Clair Atkins

Account Director

Kayleigh Varnam

Account Manager Maria Rees

Advertising enquiries:

For advertising enquiries please contact your SMG account manager or email magazine@asda-media.com

asdamagazineeditor@asda.co.uk

Call Asda on 0800 952 0101

Write to the Editor: Asda Magazine, Asda House, South Bank, Great Wilson Street, Leeds LS11 5AD.

Cooked up any of our recipes? Enjoyed some of our fantastic products? Let us know and share your pictures – we’d love to hear from you.

Asda Asda Asda Asda

Asda Magazine is published by Our Media, in partnership with Asda. Print sourced by HH Associates. While every care is taken in compiling the contents of this magazine, the proprietors assume no responsibility in eects arising therefrom. No part of the contents may be reproduced without prior permission.

Good to know

We love bringing you varied, balanced and great-value recipe ideas every issue. Here’s all the info you need…

Our recipes

All our recipes are specially created with you in mind. We work with our chefs, nutrition team and leading recipe developers to create meal ideas that are easy, a ordable and nutritious. Plus, we test every recipe carefully so you can trust they’ll work for you and your family. Each issue, we promise to:

• Provide budget-friendly recipes to help you feed your family.

• Ensure that all our meals are nutritionally balanced, and use everyday ingredients.

• Help you to reduce your food waste by using ingredients smartly and providing leftovers ideas.

Eggs

The eggs in our recipes are always medium-sized, unless otherwise stated.

Price per serve

Look out for the price per serve on selected recipes. It’s the total cost of a recipe’s ingredients divided by the total amount used per serve. When you see the recipes at asda.com/ good-living this same price per serve will be shown. Prices are correct at the time of the magazine going to print.

Ways to shop

IN STORE

Find your nearest Asda at storelocator. asda.com. SCAN & GO Contactless payment and less checkout time – use a scanner or smartphone.

Recipe key facts

All our recipes include key facts on servings, prep time and our unique ‘fa factor’, a guide to how much skill and eort is involved in a recipe. Serves 4

Typical serve size based on adult portions. Ready in 35 mins

Includes prep and cooking time. Shows how easy or more involved a recipe is.

Nutritional information

All our recipes are reviewed by a registered nutritionist and information is shown in a ‘tra c light’ label. Green is low, while red shows a high percentage of an adult’s recommended daily intake, and amber is somewhere in the middle. The recommended daily calorie intake is 2,000 for women and 2,500 for men. All our recipes should be enjoyed as part of a varied diet and active lifestyle.

We’ve included other handy hints throughout the magazine to highlight ingredients and recipes with special features.

Dietary info: For recipes to suit specific diets, look out for these circles, which refer to the whole dish.

These icons exclude optional serving suggestions. Always check individual packet labels if cooking for someone with dietary needs or allergies.

5-a-day: Shows how many portions of fruit and veg are in a recipe.

of your 5-a-day X

Live Better: At Asda, we like to make sure the healthiest option is the easiest choice for our customers, so we’ve introduced the Asda Live Better logo. It shows you the healthiest choices in Asda Own Brand.

Budget savvy: We know that the pennies are being pinched right now, so we’re doing all we can to help. Look out for recipes with a low price per serve and low cook times.

Shop online and choose a home delivery slot. CLICK &

Shop online and pick up from one of over 450 UK locations.

and

OF YOUR BUDGET IN 2024 Make the most

Pounds, not points

Pounds not Points** with Asda Rewards on 100s of products across the store. Scan the QR code to join now!

Just Essentials

If you’re shopping for basics on a tight budget, look out for the Just Essentials range across the store to help you save and stay on budget. Fab 5 Look out for our Fab 5 selected fruit and veg under £1 to help you stay within budget and still shop fresh produce – a more affordable way to get your five a day!

T’S E AT AL FRESCO

1 SHOP this page 3 f or £7

Savour the flavours of the Med on those long summer days with our new Deli range – think tapas meets antipasti. Grab these ready-toeat dishes from the chilled aisle when the weather calls for an impromptu picnic.

Arrabiata Arancini, £3/180g; Ibérica Cheese & Serrano Rolito, £3/88g; Stued Jalapeños, £3/150g; Hot Honey & Chili Olives with Ibérica Cheese, £3/150g; Vine Leaves, £3/150g; Pickle Pot, £3/150g

£2/100g;

Pickle Pot, £2/100g.

STAY SUN SMART

Protect your skin from those harsh rays – slap on some SPF and stay safe in the sun while maintaining a glow. Shop our range of creams, lotions, sprays and oils in the Toiletries & Beauty aisle.

Whether they’re great cooks, teach the best footy skills, or use all the funny voices during bedtime stories – there are some brilliant dads out there.

celebrate our fave family guys on 16 June, get the kids to show Dad a little extra love this Father’s Day with the perfect pressie.

5

FOO TBALL FE VER

Be on the ball with your snack selection for the the big match, kicking off on June. Stick the kettle on and serve your brew with these light and fluffy cupcakes for a half-time boost. Asda Football Cakes, £/ -pack

6

FIRST CL ASS

Prep for your summer getaway with complete confidence courtesy of Asda Money – we’ve been awarded Best Travel Insurance Provider and Best Travel Money Provider for three years in a row.* Visit asda.com/travel to start planning your next holiday abroad.

7 COELIAC AWARENESS WEEK

Coeliac Disease impacts in people in the UK.** You don t have to miss out if youre living glutenfree. Head to our website for recipes to make cakes, bagels, pancakes and more for Coeliac Awareness Week ( – May).

ORDERING TR AVEL MONE Y? Get better rates with Asda Rewards†. FIND recipes

Need the perfect pressie in a flash for that special someone? We’ve got an eGift card for every occasion. Head to asdagiftcards.com and choose your Asda eGift card, select the amount, then customise it with a fave photo. Send instantly, or schedule for their special day with free delivery.

say… JUST TO

STAR LETTER

We love to hear from you, our fab readers. Tell us about your tried-and-tested recipes for a chance to appear in the mag

Get set, bake!

We really loved making the frumpets from Asda Magazine [March/April issue] with Mum. She helped us cut out the middle of the crumpet and we lled it with loads of yummy chocolate spread. We can’t wait to try them again with dierent avours. Imogen and Esme, aged 10 and 8

I love the mag and always pick up an extra copy for my neighbours. This harira soup [Jan issue] was perfect for a cold day. I served it with flatbread and a swirl of yogurt – so tasty. Pauline Crosby

SOMETHING TO CHEW ON

I have a copy of the latest magazine and while its content has a good variety of subjects, as usual, there isn’t anything for people with special dietary needs. I am coeliac and on a gluten-free diet, but would like to try your delicious recipes. If an additional note could be added to them to make them adaptable for vegans or gluten-free, for example, a wider range of people could enjoy them. I’m sure your talented team could come up with some ideas. Looking forward to the next issue of the magazine. Heather Holmes

From the editor

Thanks for the reminder on how important it is to include a more diverse recipe selection. Find more GF recipes such as pizza, bagels and sweet treats on asda.com/good-living and see p11 for news of Coeliac Awareness Week.

INSTA MAKES... What’s cooking? Post your dishes and tag us @asda SHOUT OUTS

PHO MAGIC @tales_from_the_croft did a cracking job of this comforting Vietnamese Pho from our January issue.

EAT THE RAINBOW @foodievicki tried our Bombay chicken traybake from the Jan magazine. Look at all that colour!

Get in touch

Calling our lovely readers… If you have any kitchen tips and tricks, simple ways to save or recipe successes to share, we want to shout about it. Tag @asda on or write to us at asdamagazineeditor@ asda.co.uk.

are edited for clarity and length

Kick-start your Christmas savings

Save throughout the year and the stress of the big Christmas spend will melt away… Get ahead with the Asda Christmas Savings Card and earn up to £15. The more you save, the bigger the bonus!

How you start saving

You can start the Asda Christmas Savings Card with as little as £5, and save up to £500. Set up automatic top-ups so savings take care of themselves, or top up when it suits, online or in store.

For details scan me EARN UP TO £15

The more you save on your Christmas Savings Card, the bigger the payout – earn a bonus of up to £15.

Spending your savings

Your savings are there for you to spend whenever you need them, in both Asda and George.

PLUS…

For a limited time only get an extra £2 in your Asda Rewards Cashpot when you top up your Christmas Savings Card with £50 or more from 13 May to 26 May*.

Love to eat

From hearty salad suppers to mighty burgers, summer starts here…

Seas the day

Look out, BBQ – there’s a new burger in town, and the fresh Asda Salmon & Prawn Tikka Burger is a real catch. These ready-to-grill patties are packed with chunks of prawn and aky salmon; make them the main sizzle of the rst barbie of the season by grilling them for around 10 mins, ipping regularly. Load into a brioche bun with raita, mango chutney and salad to create the big-bite avour of the summer. Asda Salmon & Prawn Tikka Burger, £3/2-pack.

Asda Extra Special Sauvignon Blanc Blush, £./cl

Your shopping list

1.1kg Just Essentials by Asda Chicken Wings

125g cooked ham

120g tin Asda Sardines in Sunflower Oil

500g bag Asda Orzo Pasta

2 x 85g sachets Asda Curry Flavour Instant Noodles

100g sachet Asda Coriander & Lemon Cous Cous

400ml tin Laila Light & Creamy

Coconut Milk

400g tin Just Essentials by Asda Chopped Tomatoes in Tomato Juice

400g tin Just Essentials by Asda Chickpeas

190g jar Asda Ricotta & Red Pepper Pesto

12 medium free-range eggs

500g pot Just Essentials by Asda Low Fat Natural Yogurt

500g bag frozen Cook by Asda

Mediterranean Veg Mix

1kg bag frozen peas

30g basil

Cook by Asda Moroccan

Inspired Seasoning

1.5kg bag Just Essentials by Asda Self Raising Flour

900g loose potatoes

230g bag Asda Sweet & Crunchy Fine Cut Salad

1 bunch spring onions (8)

30g pack coriander

1 yellow pepper

1 red pepper

1 medium-large courgette

1 cauliflower

Asda Cool & Crunchy

Cucumber Portion

1 small onion

Just Essentials by Asda Round Lettuce

1 lemon

2 limes

TOTAL BASKET PRICE UNDER £25

One basket, five meals

Whip up weekday winners for under £ and feed a household of four – no waste, just maximum flavour

RECIPES SARAH COOK PHOTOGRAPHS

MIKE ENGLISH

Monday

Finger-licking wings, slaw and wedges

For this weeknight treat, use a blend of Moroccan spices as a subtle twist for this crispy chicken. Go on, get stuck in!

Serves | Ready in mins

• 2 tbsp Cook by Asda Moroccan Inspired Seasoning

• 1 tbsp Just Essentials by Asda Self Raising Flour

• 2 tbsp vegetable oil

• 900g loose potatoes, washed and cut into chunky wedges

• 1.1kg pack Just Essentials by Asda Chicken Wings For the slaw

• 150g Just Essentials by Asda Low Fat Natural Yogurt

• 1 lime, whole zested and half juiced, plus extra to serve as wedges, if you like

• 230g bag Asda Sweet & Crunchy Fine Cut Salad

• 2 spring onions, finely sliced

• 10g fresh coriander, leaves picked

BUDGET SAVVY

Heat the oven to °C/°C fan/ gas . In a small bowl, mix the Moroccan seasoning with the flour.

Tip half of the oil into a large bowl, followed by the potato wedges and some salt and pepper. Toss to coat and then tip onto a large, flat baking sheet.

Combine the remaining oil with the chicken wings in the bowl, then sprinkle over the seasoned flour mix. Toss the wings again until they are evenly coated. Spread the wings over a baking tray lined with baking paper.

Roast the wings and wedges in the oven for mins, rotating the trays halfway, and with – mins to go, turn the wedges over. At the end, the chicken should be sizzling and golden and the wedges crisp.

After you’ve flipped the wedges, make the slaw by combining the yogurt, lime zest and juice in a big mixing bowl. Tip in the salad bag, spring onions and coriander and gently toss to dress the salad. Serve the golden chicken wings with slaw, those crispy potato wedges, extra lime wedges – and plenty of napkins.

£1.12 PER SERVE

PERFECT pairing

Ham, ricotta and red pepper pesto frittata

A light yet satisfying supper, the dish is easy to adapt using any leftover veggies or meat in the fridge.

in mins

of your 5-a-day

• 1 small onion, sliced

• 1 red pepper, deseeded and sliced

• 2 tsp vegetable oil

• 75g orzo

• 2 tbsp Just Essentials by Asda Self Raising Flour

• 190g jar Asda Ricotta & Red Pepper Pesto

• 8 eggs

• 125g cooked ham, cut into small pieces

• 1 Just Essentials by Asda Round Lettuce

In a non-stick frying pan, fry the sliced onions and peppers in the oil on a medium heat until soft – for around mins.

Boil the orzo following the pack instructions, but so that it still has a little chew left. Drain.

Heat the oven to °C/°C fan/ gas . Meanwhile, put the flour in a big mixing bowl and stir in tbsp of the ricotta pesto. Crack in the eggs, then season with salt and pepper. Whisk to break up the eggs and incorporate the flour and pesto mix smoothly.

Roughly line a cm round tin with a big sheet of baking paper. Add the fried onions and peppers, orzo and ham chunks into the egg mixture, breaking up the orzo if it has stuck together. Transfer to the tin, making sure all the ingredients are evenly distributed. Bake in the preheated oven for – mins until the frittata is puffed and golden, and a knife poked into the centre comes out without any runny egg mixture on it.

Allow the frittata to cool slightly, or completely, before slicing into wedges. Serve the frittata with lettuce leaves, topped with a spoon more of the ricotta and red pepper pesto.

Cook’s tip This frittata will work with any shaped cooked pasta – so it’s a good way to use up leftovers. Or swap the pasta for g cooked potato chunks or a g tin new potatoes, drained and sliced. Leftovers tip Frittata wedges are nicely transportable for packed lunches.

Asda Extra Special Pinot Grigio Rosé, £ /cl

Ratatouille orzo with sardines

A saucy bake with bold, Italian flavours, it’s an easy way to get oily fish and vegetables into an evening meal.

Serves | Ready in mins

2 out of 5 of your 5-a-day Y

• 120g can of sardines in sunflower oil, drained reserving 2 tsp of the oil

• 500g bag Cook by Asda Frozen Mediterranean Veg Mix

• 400g tin Just Essentials by Asda Chopped Tomatoes in Tomato Juice

• 325g Asda Orzo Pasta

• 30g fresh basil, chopped with some leaves to serve

Heat the oven to °C/°C fan/gas and tip the sardine oil (or vegetable oil) and frozen vegetables into a roasting tin. Shake to mix, then roast for mins.

Using a knife or your hands, carefully remove as many of the sardine spines and bones as you can from the middle of the sardine fillets, and gently flake with a fork.

Stir the chopped tomatoes into the tin, along with the orzo, flaked sardines, ml of boiling water, chopped basil leaves and some salt and pepper.

Cover the dish with foil and bake for mins, then remove the foil and bake for a final mins until the orzo is tender.

Use a wooden spoon to scrape up any stuck orzo from the bottom and corners of the tin, and give the whole dish a good mix so everything is equally saucy. Scatter with the basil leaves and serve.

Cook’s tip Not a sardine fan? Use tuna, cooked prawns or leftover roast chicken. Vegetarian? Add a can of white beans.

Thursday

Summer coconut noodle curry with jammy eggs

With plenty of veggies, this is a cooling, creamy broth you’ll turn to even in the warmer months.

Serves | Ready in – mins

• 4 eggs

• 400ml tin Laila Light & Creamy Coconut Milk

• 10g fresh coriander

• 1 yellow pepper, deseeded and cut into small bite-sized chunks

• 1 medium-large courgette, cut into small bite-sized chunks

• 2 x 85g packets Asda Curry Flavour Instant Noodles

• 300g frozen peas

• 1 lime, juiced, plus extra wedges to serve (optional)

Boil the eggs for mins, then plunge immediately into cold water.

Meanwhile, scoop about tbsp of coconut milk into a large frying pan. Finely chop the coriander, using the stalks and reserving the leaves for later, and tip into the coconut milk with the pepper and courgette.

Fry for mins over a medium-low heat.

Pour the remaining coconut milk into the pan with another tin full of water and the seasoning sachets from the noodles packets. Bring the broth to a simmer, then cook for mins.

Add the frozen peas. Snap the dried noodles blocks into a few pieces, and press into the broth so they are submerged. Simmer for a further mins until the noodles have softened.

Stir the lime juice into the noodles, and take off the heat. Peel the eggs and halve.

Divide the curried noodles between shallow bowls and top each portion with a couple of jammy egg halves. Scatter with the coriander leaves and serve with extra lime wedges, if you like.

Friday

Crispy spiced cauliflower with green tabbouleh

Get into the summer spirit with an oh-so-fresh salad with fragrant flavours inspired by the Middle East.

Serves | Ready in mins V EF

3 out of 5 of your 5-a-day Y

• 2 tbsp Cook by Asda Moroccan Inspired Seasoning, plus a pinch

• 100g Just Essentials by Asda Self Raising Flour

• 1 cauliflower, cut into 3–5cm florets

• 150g frozen peas

• 100g sachet Asda Coriander & Lemon Cous Cous

• 1 lemon, zested and juiced

• 1 tbsp vegetable oil

• 400g Just Essentials by Asda Chickpeas, drained

• 6 spring onions, sliced

• Asda Cool & Crunchy Cucumber Portion, diced

• 10g fresh coriander, roughly chopped

• 200g Just Essentials by Asda Low Fat Natural Yogurt

Heat the oven to °C/°C fan/ gas and line a large baking sheet with baking paper. In a large mixing bowl, whisk the Moroccan seasoning, flour, two pinches of salt and ml of water to a thick batter. It should be thick enough to coat a piece of cauliflower and not run off, so add a splash more water if needed.

Toss the cauliflower florets into the batter and stir until all the pieces are evenly coated. Use tongs, or a couple of forks, to space the florets on the prepared tray. Bake for – mins until golden brown and crisp.

Meanwhile cook the peas following packet instructions, then tip into a bowl of cold water to cool quickly. Make up the couscous sachet in a large mixing bowl following the packet instructions too.

When the couscous is ready, drain the peas and add them to the couscous with the lemon juice and zest, oil, chickpeas, spring onions, cucumber and coriander. Use a fork

to fluff up the couscous and mix well. Serve the tabbouleh with crispy cauliflower and yogurt, sprinkled with a pinch of Moroccan seasoning.

Cook’s tip These cauliflower florets work brilliantly in air fryers. Cook for – mins at °C.

Leftover tip The tabbouleh will keep in a sealed container for – days in the fridge.

n

True to their name, these excellent, class A eggs have velvet-smooth, gloriously orange yolks. Get cracking and use them in our carbonara and baked eggs recipes on p30–32.

Asda Extra Special Free Range Golden Yolk Eggs £2.20/6-pack

When you carefully pop a box of Asda Extra Special Free Range Golden Yolk Eggs in your basket, give a little thought to Daniel Fairburn. As CEO of Fairburn’s Eggs, the -yearold family business in Skegness, his team’s dedication, commitment and work ethic have brought you wonderful eggs ready for poaching, dipping and everything in between.

‘From the age of seven, I’d go to work with my father and my grandfather,’ beams Daniel. ‘They would take me around with them to sell eggs and chickens to local people and at local markets. It was great fun.’

One of Daniel’s earliest memories is of life surrounded by chickens: ‘I was probably about three or four years old, sitting on the back of my mum’s pushbike, as she took me to go and feed and water the baby chicks every morning at one of our farms.’

Precious memories such as these show the expertise and joy lovingly passed down the generations. Founded in by Daniel’s grandfather, the business started with chickens and eight acres of land.

Everything the family has made has gone directly back into the business, making them one of the UK’s largest egg producers and packers; they’ve been a partner of Asda since .

‘Seeing the reinvestment and growth of the business, and the fact that we are always innovating to have the best equipment possible for the welfare of the birds, is very rewarding. We now have two million free-range and organic birds producing more than ve to six million eggs each week for Asda alone,’ says Daniel.

Life on the farm

So, what does it take to lead such an incredible operation and on such a vast scale? Daniel reveals all… ‘I leave the house most days at . in the morning and head to the packing centre to check that everything’s going ok with production and there are no issues I need to resolve,’ he says. ‘I’ll then go onto one of our rearing farms – we have more than in total – so I go to dierent ones every day to check we’re on schedule. I head to one of our free-range farms before returning to the factory, which is where I’ll be until or o’clock at night. It’s a long day.’

The quality of the eggs is of utmost importance to Daniel and his team, which includes his two sisters, Caroline Fairburn-Wright, Business Director and Sarah Hall, Milling Director. Fairburn’s free-range birds are fed on an enriched feed diet, which is carefully formulated with the help of a nutritionist to get the correct levels of natural colourings, such as paprika and marigold, giving the yolks that gorgeously deep, rich orange.

‘As long as the birds are kept well, they’re healthy and they experience great welfare then the quality of the eggs reects this,’ shares Daniel. It won’t come as a surprise then that the family’s motto is ‘Feed the chickens before you feed yourself!’

Once the eggs are laid, they’re collected by a eet of vehicles and brought back to the packing centre. Here, each egg goes through a rigorous quality-assurance (or grading) process, checking for colour, cleanliness and any damage to the shells before being packed and ready to hit your local Asda. Rather impressively, Fairburn’s can now grade , eggs per hour.

From humble beginnings

Fairburn’s employs colleagues; at its heart is the ethos that ‘you shouldn’t ask someone to do something you wouldn’t do yourself’. It’s this mantra that sees Daniel

‘The birds are kept well, are healthy and they experience great welfare… the quality of the eggs reflects this.’

getting hands-on and stuck in every day; getting involved in everything from feeding and packing even down to jet-washing the chickens’ sheds.

‘Whenever we’re moving the birds onto the laying farms, I will get up and go out between two and four in the morning to help – that normally happens once or twice a week. For instance, I already know that’s what I’ll be doing on Monday morning.’ There are not many people who would

be smiling at the idea of this, but Daniel takes it in his stride.

‘I’ve helped around on the farm from an early age – it’s all I know. In fact, my son has been helping me out this morning – I’m pleased to say he’s part of the process already, too.’

With Daniel’s love for his family’s business radiating, one can only imagine what it’s like to see the produce on the shelves of Asda. ‘It’s a nice, proud moment because

you’ve seen the process all the way through, you know the birds and the house the eggs have come from. My children love seeing the eggs in store, too. ‘Fairburn’s are famous’, they say when they see Asda Extra Special Golden Yolk Eggs on the shelves. They love it because they know how they got here and the work that goes into it,’ shares Daniel.

So, you’ve secured your golden beauties, but how does Daniel suggest you cook your eggs in the morning?

‘We get through at least eggs a week in my house. At the moment, it’s all about scrambled eggs, some smoked salmon, avocado and a couple of pieces of sourdough toast. We also like a good omelette because it’s quick and easy – we have them with mushrooms, peas and onion with a splash of Tabasco. You just can’t beat it.’

FAR LEFT Keeping it in the family: The Fairburns: Daniel, Caroline and Sarah and their mum, Judy

Baked eggs with chives and ciabatta toasts

Use crusty bread to burst the golden yolks of this cheesy heaven of a dish. Play around with different herbs and cheeses to make this brunch your own. Serves

• 1 tsp olive oil, for greasing

• 4 Asda Extra Special Free Range Golden Yolk Eggs

• 200ml single cream

• 75g Asda Extra Special Swiss Le Gruyère, finely grated

• 15g fresh chives, finely chopped

• loaf Asda Extra Special Ciabatta, slice in half lengthways

• pinch of smoked paprika (optional)

Preheat the oven to °C/°C fan/gas . Grease standard size ramekins (approx. ml) with the oil and place them into a high-sided baking tray, then crack an egg into each one.

Pour the cream into a jug, add half the cheese and chives, season with salt and ground pepper and mix well.

Divide the mixture between the ramekins, sprinkling the remaining

cheese on top. Pour boiling water from the kettle into the baking tray so it reaches halfway up the ramekins.

Place the ciabatta cut-side up on a separate baking tray. Bake the eggs and ciabatta in the oven for mins for runny eggs (or to your liking – mins for medium eggs, mins for firm).

When the eggs and bread are ready, carefully remove the tray from the oven and take the ramekins out of the water using oven gloves, sprinkle over the remaining chives and add a pinch of smoked paprika, if using. Slice the bread into thick soldiers for dunking and serve alongside the baked eggs.

Per g serving

PERFECT pairing

Asda Extra Special Fiano Terre Siciliane, £./cl

Spaghetti carbonara

Transport yourself to Rome with this silky, elegant pasta that’s ready in minutes, amped up with crispy pancetta, salty Parmesan and those golden yolks.

• 3 Asda Extra Special Free Range Golden Yolk Eggs

• 75g Parmesan, finely grated, plus extra for serving

• 350g spaghetti

• 1 tbsp olive oil

• 160g Asda Diced Smoked Pancetta

• small garlic clove, finely chopped

Beat the eggs in a bowl with the Parmesan and a pinch of black pepper.

Cook the spaghetti according to packet instructions, reserving a cup of pasta water when draining.

Meanwhile, heat the olive oil in a large frying pan over a medium heat, add the diced pancetta and fry for – mins, until golden and the fat has rendered. Then add the chopped garlic

and cook for a further min.

Add the cooked pasta into the pan with the pancetta and mix well, then remove from the heat.

Tip the egg mixture into the spaghetti with a few tablespoons of pasta water, stirring continuously for about a min. Serve immediately with more grated Parmesan.

Korean-style devilled eggs

A fun twist on a retro classic, add some heat to your buffet spread with these gochujang flavoured bites.

Serves | Ready in mins

• 6 Asda Extra Special Free Range Golden Yolk Eggs

• 3 tbsp mayonnaise

• 2 tbsp Cook by Asda Gochujang Paste

• 2 tsp Asda Sushi Rice Vinegar

• 4 spring onions, trimmed and finely sliced

• 2 tbsp sesame seeds, toasted

Carefully lower the eggs into a pan of boiling water and cook for mins. Drain and run under cold water.

Once cool, peel the eggs, slice in half and pop out the yolks, adding them to a bowl with the mayonnaise, gochujang and sushi vinegar.

Mash the mixture together really well with a fork until smooth, alternatively you can blitz in a food processor.

Add the mixture to a piping bag with a wide nozzle and pipe it back into the hollows in the egg white halves. You can also do this with a teaspoon.

Sprinkle with the spring onions and sesame seeds to serve.

Cook’s tip Have some fun by experimenting with different piping styles and using different nozzles. Leftovers tip Chop and mash up any leftover devilled eggs to make an egg mayo sandwich filling that ll knock your socks off the next day.

BUDGET SAVVY 52P PER SERVE

Add these great buys to your shopping list

8 easy ways to Live Better

Making healthy choices isn’t always about giving things up – instead, try adding some of our easy extras to make your meals even more nutritious

1 Tasty topper

Start your day strong by adding a sprinkling of The Health Menu by Asda Muesli to a bowl of breakfast fruit and yogurt for added wholegrains, and yum-factor.

2 Good eggs

Asda Organic Chickpeas in Water, £1.05/400g

Cook by Asda Root Veg Mix, £1.50/1kg

How will you incorporate more goodness into your diet this week? We challenge you to add one of our delicious ideas to your meal plan, to shop our Live Better-approved products, or to try a new product from our Health Menu range.

Eggs make a really delicious and convenient brekkie. Pep them up a notch by adding some mushrooms, peppers or tomatoes or by choosing seeded bread over white.

3 Love your leftovers

Don’t let your Sunday lunch go to waste. Use uneaten veggies and meat by stirring them into wholemeal pasta with a tin of chickpeas and grated cheese for a protein-rich dish.

4 Faff-free five-a-day

If you want more vegetables and pulses in your diet, soup is your BFF. Simmer up your favourite legumes with some reduced-salt stock before blitzing and stirring in a spoonful of yogurt and a handful

of fresh herbs for the perfect avour nish. Scan the QR code on this page for easy, healthy soup ideas. From vibrant gazpacho to nourishing* harira, there’s a bowl to suit every taste.

5 Hide and seek Feeding fussy eaters? Grate veg into familyfavourite dishes such as pasta sauces, or pick up a pre-prepped veg mix from the freezer aisle.

6

Snacks more like it!

We all get peckish, so ll your fridge with goodness*. Try a sliced green apple with a tablespoon of 100% Peanuts Asda Smooth Peanut Butter (£1.80) for a high- bre hit * .

7 Make your own Homemade popcorn, kale chips and spicy roasted chickpeas are great snack alternatives and they’re easy to make yourself.

Asda Organic Chickpeas are £1.05 a tin, and Asda Popcorn Kernels are £1.50 for a 500g bag –a ordable and tasty!

8 Plan ahead Making healthy decisions when you’re hungry is hard; The Health Menu by Asda has a wide range of nutritious** and tasty food-to-go, such as the Spicy Korean-style Pork Noodle Pot (a walletfriendly £2.50).

FIND recipes

The Health Menu by Asda Fruit & Nut Muesli, £3.50/400g

with smoked cheddar and salad

MEALS IN MINUTES

Pan-fried sea bass with Tenderstem ® broccoli and lemon butter

Steak sandwich

Cheesy rocket calzone

Katsu chicken curry with pickled cabbage

Gently pat dry sea bass fillets with kitchen roll, then season. Place a medium-sized frying pan over a medium heat and add tsp butter Add the fish, skin-side down, and cook for mins until the skin starts to crisp. Flip the fish and fry for another – mins until cooked through. Remove from the pan and set aside. Meanwhile, cook pack Tenderstem® broccoli in a pan of boiling, salted water for – mins, then drain and set aside. Melt g butter in the frying pan and add the juice of lemon. Season and stir. Drizzle the butter sauce over the top of the broccoli and fish and serve with lemon wedges.

Defrost pizza dough balls overnight in the fridge. Preheat the oven to °C/°C fan/gas . Roll out one dough ball to a cm circle. Roughly chop some wild rocket and mix with tbsp pizza topper sauce. Leaving a cm edge, spread the sauce over of the dough circle and top with g grated mozzarella. Dampen the cm border with a little water, fold over the dough and press to secure. Fold the edges to thicken, then crimp. Place on a baking tray; repeat with the second ball of dough and cook for mins until golden.

Take 1 thick-cut rump steak out of the fridge 20 mins before you want to eat. Heat a non-stick frying pan with a lid until hot. Season the steak, then fry for 3 mins on each side for medium, searing the sides using tongs, then rest on a plate for 2 mins (don’t wash the pan). Slice the steak thinly, then gather into two oblong piles back in the frying pan. Top each pile with 2 slices smoked cheese and quickly cover with the pan lid. Leave for 3–5 mins until the cheese melts. Split the ciabatta and use a fish slice to lift each cheesy steak pile onto a roll base. Top with a few watercress leaves and the ciabatta lid.

Per g serving

Heat the oven to °C/°C fan/gas and cook pack tempura chicken according to packet instructions (around mins). Meanwhile, heat pack micro basmati rice following packet instructions and set aside. Place g katsu curry sauce mix in a jug, pour over ml boiling water and stir to combine. Slice the chicken, then divide it up between plates with the basmati rice. Pour over the sauce and top each with tbsp pickled red cabbage

Per g serving contains

CHICKN BURGR?

MAKE IT HENTASTIC

HACKS LIKE IT more

Test the trend

These upside-down tarts are all over Instagram. They oer a quick, comforting solution – but are they worth the hype or just pie in the sky?

Brie and onion upside-down tarts

Serves | Ready in mins V

With summer around the corner, Food Editor Clare Knivett shares her ideas for food to enjoy outside, plus how to make rustic pastry

• 1 pack Asda Ready Rolled Light Pu Pastry

• 1 tbsp Asda Balsamic Glaze

• 1 red onion, cut into 8 rings

• 1 pack Asda Somerset Brie, cut into 16 slices

• 1 egg, beaten

• 2–3 sprigs fresh thyme or rosemary, finely chopped

• 1 tbsp honey

Preheat the oven to °C/°C fan/gas . Remove the pastry from the fridge and gently unroll. Cut the pastry in half lengthways and each half into equal quarters to make rectangles.

Line a baking sheet with baking paper and drizzle a little balsamic glaze just smaller than each piece of pastry in spaces on the tray. Top with a slice of onion followed by pieces of brie. Cover with a piece of pastry and press down the edges with a fork. Brush with the beaten egg and place in the oven for mins until the pastry turns golden.

Remove from the oven and allow to cool a little, then using a fish slice gently flip over each tart. Drizzle with honey and sprinkle thyme or rosemary over the top.

Verdict

We tested lots of versions to get the Asda food team’s seal of approval. It’s certainly quick and easy, and with our finishing touches of fresh herbs and honey drizzle we think it’s a trend worth trying as a comforting lunch or picnic idea.

PICK OF THE MONTH

ASDA CIDER VINEGAR

Cider vinegar is fruitier and slightly sweeter than wine-based vinegars. It’s great in salad dressings and tangy sauces like the Carolina Gold sauce we’re smothering our BBQ ribs with on p68. It’s also great in shortcrust pastry, even in desserts, and is the secret ingredient in our fruity galette on p63. That’s because the more acidic the pastry, the less it shrinks during baking and the more delicate and flaky the end result.

If you fancy making the rhubarb and strawberry galette (p63) but want to glam it up, this clever crust technique will take your pud from rustic to ready-to-impress.

TRIM the edge of the pastry with a small, sharp knife to create a circle.

SLICE cm-long cuts into the border at cm intervals, all the way around (it will look like a sun, with short rays).

FOLD the pastry ‘rays’ over the filling at a slight angle, overlapping each piece.

ROTATING the tart, overlap the ‘rays’ evenly, until the border is done. It is now ready to glaze with egg.

Seasonal picks

Planning a BBQ or garden party? Stock up your home bar…

Top tipple

Sip in style with an elegant stem glass that oozes sophistication. Timeless Coupe Cocktail Glass, £

Shake it up

Stir up your own boozy creations with a fabulous cocktails kit.

On the rocks

Tumble in decorative, leaf-shaped ice cubes made in a fun silicone tray. So refreshing. Joie Ice Cube Mould, £.

Cocktail Gift Set, £

HOW TO… MAKE NEXT LEVEL TARTS

A Scotch Whisky Like No Other

EVERYDAY HEROES

With the satisfying taste of summer in every bite, you have to go a long way to beat a good strawberry. Sweet and juicy, they’re perfect for bakes, puds and even salads!

RECIPES MIRIAM NICE PHOTOGRAPHS MIKE ENGLISH

Easy strawberry bostock

With a few yummy ingredients you can create a decadent bakery-style treat with an almond custard middle.

Serves | Ready in mins V

• 4 slices (150g) The Bakery at Asda Sliced Brioche Loaf

• 75g Asda Fresh Custard

• 40g marzipan, finely chopped

• 227g pack Asda Ripe & Sweet Strawberries, hulled and sliced

• 20g flaked almonds, plus extra to serve

• 1 tsp icing sugar

Briefly toast the brioche slices on one side under a grill on a low setting, until lightly golden. Remove from the grill and turn over.

Blend the custard and marzipan until smooth with a stick blender or mini food processor. Make a slight

Strawberry and halloumi lettuce cups

The tangy dressing cuts through the sweet strawberries and salty halloumi.

Serves | Ready in mins

• 1 pack Little Gem lettuce, 10 leaves removed

• 2 tbsp balsamic vinegar

• 1 tbsp olive oil

• 100g Asda Ripe & Sweet Strawberries, hulled, finely chopped

• 1 pack halloumi, cut into small cubes

• 5g basil, finely sliced

Place the lettuce leaves on a platter and set aside. In a small bowl combine the balsamic, olive oil and seasoning, add the chopped strawberries and gently stir to thoroughly coat.

Place a large non-stick frying pan over a medium heat and add the halloumi. Cook for – mins turning until golden on both sides. Remove from the pan, chop and share between the salad cups. Top with the strawberries, reserving the dressing.

Drizzle each cup with a little dressing then finish with a sprinkling of finely sliced basil, freshly ground black pepper and serve.

dent in the un-toasted side of the brioche slices with the back of the spoon – this will help the filling stay put. Spoon in the marzipan custard mixture, then carefully top with the sliced strawberries. Grill for – mins under a medium heat, or until strawberries have started to soften and the edges of the toast are turning golden.

Remove from the grill and scatter the flaked almonds evenly over the top of the brioche, up to the edges. Grill for another – mins or until the almonds are golden. Leave to cool for a couple of mins then dust with a sprinkling of icing sugar and add more flaked almonds, if you wish, before serving.

Cook’s tip Scattering the almonds towards the edges stops the brioche toast getting too charred too quickly.

Strawberry Eton mess sundae

All the flavours of summer, piled high in a tall glass and topped with the easiest no-cook strawberry sauce. What more could you want?

Serves | Ready in

• 227g pack Asda Ripe & Sweet Strawberries

• 1 tbsp Asda Extra Special Strawberry Conserve

• 12 Asda Extra Special Mini Meringues

• 450g Asda Really Creamy Vanilla Ice Cream (or any flavour you like)

• 300ml Asda Half Fat Crème Fraîche

Hull the strawberries. For the strawberry sauce, chop up most of them (reserving – whole strawberries) and blend with tbsp

strawberry jam until smooth. With a sharp knife, quarter or thinly slice the reserved strawberries.

Start layering the sundaes by dividing the strawberry sauce between sundae glasses. Break a meringue into each glass on top of the sauce. Add a few strawberry slices and a scoop of ice cream.

Repeat the layering once more and then finish with a good dollop of crème fraîche, a crumbled mini meringue, a few strawberries and a final drizzle of the sauce. Serve straight away.

Cook’s tip To make our cover star, swap out ml crème fraîche for whipping cream. Whisk to form thick, soft peaks and layer with ice cream, meringue and strawberry sauce.

Sip, sip, oora!

Discover new flavours for sunny days – retire your winter wines and embrace the lighter, more vibrant notes of summer, says Clive Donaldson

PHOTOGRAPHS DAVE CAULDERY

Sweet as honey

Asda Extra Special Vouvray Chenin Blanc, £8/75cl

Gently sweet with apple and honey flavours, try a small glass with the strawberry galette on p63.

Ciao, bella

Asda Extra Special Fiano Terre Siciliane, £6.75/75cl

Grown in southern Italy, the Fiano grape makes aromatic apple, peach and mangoflavoured wines. Mwah!

Crisp and cool

Torre de Lapela Vinho Verde, £5.50/75cl

Vibrant and refreshing, this light white goes beautifully with greens like the ones in our zesty tabbouleh (p24).

Rosé

Perfectly pink

Asda Extra Special Pinot Grigio Rosé, £7.75/75cl

Pinot Grigio grapes have naturally pink skins, which lend themselves to making delicate but fruity peach and apple-flavoured rosés. The fruity, summery flavours go with Italian-inspired dishes like the frittata on p20.

Clive Donaldson

Wine expert Clive and his team of 16 make it their mission to bring the very best grape varieties to Asda shelves, maximising choice at every taste, style and price level, giving you ever more excellent wines to choose from. Cheers!

Dreaming of the Med…

Asda Extra Special Côtes de Provence Rosé, £9.75/75cl

Mmm… herby redcurrant and cherry flavours are a delicious match for Med flavours, such as the ratatouille orzo on p21.

Very berry

Asda Extra Special Sauvignon Blanc Blush, £9.75/75cl

A heady mix of tropical fruit and red berry – joyous with the tikka seafood burger on p17.

Spring

Payday treat

Champagne Berthelot

Piot Tradition, £26/75cl

Most often used for celebrations, Champagne is also a fabulous wine to have with flavourful food. This Champagne is produced by a small husband and wife producer and is full of apple and citrus flavours. Go on, treat yourself.

The

great pretender

Asda Extra Special Crémant dAlsace Brut, £11/75cl Salmon and Champagne go handin-hand, but this lighter Crémant with similar biscuity flavours is a fine-tasting alternative. Pair it with the smoked salmon ‘everything bagel’ tart in our showstopping brunch feature, p56.

Let s get fizzy

Fillipo Sansovino Extra Dry

Prosecco, £7.50/75cl

Pudding and Prosecco? Yes, please! The sweetness in this peachy Prosecco goes so beautifully with delicious summer puddings that you’ll consider having seconds. Savour it with the elderflower poached peaches and panna cotta on p64.

Cherry bomb

Asda Extra Special Old Vine Garnacha, £7/75cl

A joyous grape that makes exuberantly fruity-flavoured reds; suits a light chilling of just 20 mins.

French and fruity

Beaujolais Villages La Camensarde, £10/75cl

If you’re tucking into the Carolina Gold ribs (p68), Beaujolais is the wine pairing; this classic, light French red is bursting with fruit flavours. Serve lightly chilled to complement the marinade’s tang.

Tuscan jewel

La Mora Maremma Toscana Rosso, £10/75cl

Italian wine is your friend if you’re dishing up the Greek lamb salad on p52. Tuscany makes some of Italy’s most prized red wines using Cabernet and Merlot grapes. This is an excellent example of the Tuscan style with ripe plum, morello cherry and chocolate flavours – delicious!

Cheers to you, Dad!

At Asda, theres a whisky for every taste, whether youre a newbie or aficionado. Fruity? Spicy? Find your flavour…

At rst glance – or even glass! – whisky can seem intimidating. Should you choose a single malt or a blend? Smoky or spicy? Served neat or with a mixer? The good news is that you almost can’t go wrong with whisky. Once you take that rst step, you’ll discover a world of avour choices, maybe even nding your new favourite drink. So don’t hesitate – choose one of our recommended drams for Father’s Day on 16 June and embark on a whisky journey together.

Tamnavulin Double Cask

outside Promotion, £34

Enjoy a single malt that s sweet, smooth, and fruity. Double cask matured in ex-bourbon and sherry casks; each sip brings notes of apples, to ee, and honey. Savour neat with milk chocolate or serve long with cloudy apple juice.

Glenfiddich -Year Old

May– June

Price outside Promotion, £40

If youre looking for a smooth, mellow finish in every sip, Glenfiddich is the single malt for you. It s matured in oloroso sherry and bourbon casks, giving this whisky sweet, fruity notes that evolve into butterscotch, cream and subtle oak flavours.

Laphroaig Oak Select

Price outside Promotion, £36

Bold, smoky and sweet, Laphroaig®

Oak Select is a blend of handselected, single malt whiskies. It s sweet at first, followed by notes of peat smoke and dashes of ash and seaweed. It s best served neat or with ginger ale.

Price

Shop great deals on whisky from 23 May–19 June

The Ardmore Legacy

From 23 May–19 June Was £32 Now £21*/70cl

Price outside Promotion, £32

The rich, amber liquid of The Ardmore® has a creamy vanilla spice flavour and a silky, full-bodied mouthfeel. Aromatic smoke from natural Highland peat fires gives this whisky notes of smoky charcoal, delicious honey and spice.

Jura 14-Year-Old

*From 23 May–19 June Was £45 Now £30*/70cl

Price outside Promotion, £45

This warming single malt has rich flavour depths of hazelnut, cacao, maple syrup, and soft wood spices. Produced on a Scottish island and finished in handselected barrels, gives it a complexity, with fresh herbal and floral notes. Itʼs perfect in an Old fashioned at the end of a long day.

Jameson Black Barrel

*From 23 May–19 June Was £38 Now £26*/70cl

Price outside Promotion, £38

This triple-distilled blend is aged for 16 years in doublecharred barrels. Both sweet and spicy, it has aromas of toffee and fudge, and a rich, vanilla finish.

SPICYSWEET

Jim Beam

*From 23 May–19 June Was £27 Now £20*/1L

Price outside Promotion, £27 Elegant, smooth and refined. Jim Beam® Kentucky Straight Bourbon is aged in new, charred oak barrels. This flavourful whiskey has mellow hints of caramel.

After something a little different?

If whisky doesnʼt check all the boxes for your dad, why not try a bottle of Bumbu The Original Rum (£36*/70cl)? This flagship craft rum is inspired by a centuries-old Caribbean recipe. With scents of vanilla, caramel, and toasted oak, its flavours of cinnamon, roasted nuts, and allspice evolve into a subtle sweetness and a smooth finish. Serve neat or with a splash of bitters and a sprinkling of demerara sugar to create a rummy twist on an Old fashioned. *£30 from 23 May–19 June

days Salad

Rotisserie chicken salad with aioli and new potatoes

Roasted in its own lemony, garlicky butter, this easy roast chicken makes a lighter – equally tasty – alternative to a Sunday lunch for the warmer months.

Serves

PERFECT pairing

Champagne

Berthelot Piot

Tradition, £/cl

Fresh, filling, flavourful and a far cry from limp, lacklustre leaves, you’ll want to make these gorgeously substantial salads all summer long

• 1 small garlic bulb

• 1 tbsp olive oil

• 40g salted butter, softened

• 1 lemon, zested and juiced

• 2–2.5kg whole chicken

• 1kg new potatoes, halved

• 180g pack Asda Tender & Crunchy Trimmed Fine Beans

• 150g bunch Asda Tender & Nutty Asparagus, trimmed

• 100g frozen peas

• 150g light mayonnaise

• 1 tsp Asda Dijon mustard

• 85g bag Asda Strong & Peppery Watercress

• 6 radishes, thinly sliced

Cut the top off the bulb of garlic and peel and finely chop the small top pieces. Pop the bottom half of the bulb in a piece of foil, drizzle over tsp of the olive oil and wrap up.

In a small bowl, squash the chopped garlic, butter and lemon zest with a pinch of salt and pepper. Rub the butter mixture all over the chicken. Reserve a teaspoon of lemon juice for the aioli, then pour the rest of the juice over the chicken. Place the lemon shells inside the cavity of the chicken. Before you preheat the oven to °C/°C fan/gas , remove the top shelf and make sure it is clean,

RECIPES KATY GREENWOOD PHOTOGRAPHS TARA FISHER

then return to the oven. Once at temperature sit the chicken directly on the shelf. Put the halved potatoes in a large roasting tin that’s bigger than your chicken. Toss with the remaining oil and put on the shelf directly below the chicken to catch the juices (if you have a roasting tin that comes with a rack, you can use this instead). Put the foil-wrapped garlic on the shelf next to the potatoes. Roast for hour, then give the potatoes a toss in the oil and return to the oven for another hour.

Just before the chicken is due to come out of the oven, bring a pan of salted water to the boil. Add the green beans, blanch for mins, then add the asparagus and cook for a further min before tipping in the peas and cooking for min more. Drain and set aside.

When the chicken is done, remove from the oven with the potatoes and garlic and rest while you make up the aioli. Squeeze the roasted garlic from its skins onto a chopping board then squash and chop to break it down. In a bowl mix the mayonnaise, Dijon mustard, reserved tsp of lemon juice, roasted garlic and tbsp of the roasting juices. Season to taste.

On a serving platter toss together the watercress, green beans, asparagus, peas and radish. Scatter over some of the roasted potatoes. Tear over the chicken and serve with the extra potatoes and aioli.

Leftovers tip Slice cold roast chicken, add salad leaves, aioli, thickly sliced tomatoes and make a sandwich with Asda Extra Special White Sourdough. Perfect picnic fodder.

Cook’s tip Pushed for time? Pick up a hot rotisserie chicken in store and serve with the salad and oven chips.

Smoked mackerel Caesar salad

A moreish meal for two with a zingy dressing that cuts through the fattiness of the peppery fish perfectly.

Serves | Ready in mins

• 150g crusty bread

• 1 tbsp olive oil

• 2 tbsp finely grated Parmesan, plus extra for shaving (optional)

• 125g low-fat crème fraîche

• 1 lemon, zested and juiced

• 1 garlic clove, finely grated

• 1 pack Asda Sweet & Crisp Romaine Lettuce Hearts, chopped

• Asda Peppery Kiln Roasted Mackerel Fillets, skinned and torn into chunks

• 10g fresh chives, finely chopped

Heat the oven to °C/°C fan/ gas . To make the croutons, tear the bread into chunks and in a mixing bowl

toss with the oil and tbsp of the grated Parmesan, making sure the pieces are well coated. Spread on a baking tray and bake for mins, turning halfway through, until crisp and golden.

In a small bowl, mix the crème fraîche, remaining tbsp of grated Parmesan, lemon zest and juice, grated garlic and a little seasoning.

Arrange the chopped lettuce on a serving plate and top with the chunks of mackerel and the crispy croutons. Drizzle over the dressing, shave over some Parmesan, if using, and sprinkle on the chives.

Cook’s tip To air-fry your croutons instead, spread evenly in the basket then bake at °C for – mins until golden and crispy.

g

Greek lamb with giant couscous

Melt-in-the-mouth meat with crunchy veggies makes this salad sing. The marinade doubles up as a fresh and zesty dressing with a couple of tweaks.

Serves

• 2 x 0.4kg (approx) packs Asda Juicy Lamb Rump Joint

• 150g giant couscous

• Pack Asda Extra Special Vine Ripened Tomatoes, sliced

• 1 cucumber, sliced

• 150g Asda Garlic & Herb Olives, halved

• 15g mint, most leaves chopped For the marinade and dressing

• 6 tbsp olive oil

• 3 large garlic cloves, finely grated or crushed

• 1 lemons, zested and juiced

• 1 tbsp dried oregano

• tsp paprika

• tsp cinnamon

• 3 tbsp red wine vinegar

To make the marinade and dressing, mix together the olive oil, garlic, lemon juice and zest and oregano, season with salt and pepper. Divide this into bowls, a in one and in the other. Stir the paprika and cinnamon into the smaller one and the red wine vinegar into the other. Put the lamb in a ceramic dish, or sealable bag and pour over the marinade which contains the paprika and cinnamon. Rub into the lamb and leave for a couple of hours, or better still, overnight.

Heat the oven to °C/°C fan/ gas . Heat a griddle pan over a high heat and cook the lamb for – mins per side, then transfer to a baking tray and roast in the oven for – mins for pink lamb. Leave to rest for mins.

Meanwhile bring a large pan of water to the boil, add the giant couscous and cook for – mins, until tender. Drain and set aside to cool.

Slice the lamb so it s ready to serve. Add the couscous to the platter and

top with the tomatoes, cucumber and olives, then sprinkle over the chopped mint and the dressing. Top with the lamb and remaining couscous, sliced salad, dressing and mint.

Cook’s tip Cut mint blackens quickly, so only chop when you are almost ready to add it to the salad.

MAKE IT ME AT Y

Swap falafels for lamb koftas. Cook koftas then enjoy with the salad, warm or cooled.

Mezze salad bowls with falafel and feta

Packed with a rainbow of veg, this vibrant salad can be made vegan by swapping the yogurt and feta for plant-based alternatives.

Serves | Ready in mins V

out of 5 of your 5-a-day Z

• 100g bulgur wheat, rinsed

• red onion, finely chopped

• 80g pomegranate seeds

• 30g pack parsley, leaves picked and chopped

• 1 tbsp extra virgin olive oil

• 90g runner beans, trimmed and sliced diagonally

• 75g low fat natural yogurt

• 1 tbsp tahini

• 1 small clove garlic, finely grated, or crushed

• lemon, juiced

• 1 small carrot, about 100g, peeled and shredded

• small red cabbage, about 100g, shredded

• 10 sweet potato falafels

• 50g Asda Greek Feta Cheese, crumbled

Cook the bulgur wheat according to pack instructions. Once cooked, drain, decant into a bowl and stir in the red onion, most of the pomegranate seeds, the chopped parsley and extra virgin olive oil. Season well to taste.

Bring a saucepan of water to the boil

and, once boiling, add the runner beans and blanch for mins. Drain and rinse in cold water to cool. In a large bowl, mix the yogurt, tahini, garlic and lemon juice, season to taste. Add the cooled runner beans, carrot and cabbage to the bowl and toss.

Heat the falafel according to pack instructions, if you’d like them warm or use straight from the fridge.

To serve, spread the bulgur between shallow bowls. Top with the veggie slaw and falafels, followed by the crumbled feta and remaining pomegranate seeds.

To

Lets do

MAKE IT BUDGE T

Start your weekend the right way with these fresh and vibrant sharing ideas – bursting with sunshine flavours

RECIPES KIM MORPHEW PHOTOGRAPHS TARA FISHER

Smoked salmon ‘everything bagel topping’ tart

The classic New York deli favourite, with its tasty seed mix topping, gets a makeover in this showstopping sharer brunch dish.

Serves | Ready in mins, plus cooling

• small red onion, finely sliced

• 3 lemons

• 320g pack Asda Ready Rolled Light Pu Pastry

• 2 tsp chia seeds

• 1 tbsp sesame seeds

• 1 tsp onion seeds

• 1 egg yolk, lightly beaten with 1 tsp water

• 2 x 200g tubs Asda Light 50% Less Fat Original Soft Cheese

• 2 x 100g packs Asda Zesty Lemon & Black Pepper Smoked Salmon

• g capers, drained

• a few fresh dill sprigs, chopped

Put a baking tray in the oven and preheat to °C/°C fan/gas Add the red onion to a small bowl and squeeze over the juice of lemon, season with salt and set aside to pickle.

Unroll the puff pastry onto a large piece of baking paper and lightly roll out the pastry to make a slightly larger rectangle, about xcm. Trim the edges to straighten them, if necessary, then score a border cm from the edge with a small knife, taking care not to cut through the pastry.

Mix the chia, sesame and onion seeds in a bowl with a pinch of flaky sea salt and freshly ground black pepper. Brush the pastry border with the egg yolk, sprinkle over the seeds to coat the border completely and prick the pastry inside of the border all over with

the prongs of a fork.

Carefully slide the pastry onto the hot baking tray using the baking paper and bake for mins until golden and risen. Remove the pastry case from the oven and press down the risen centre with the back of a spoon. Leave to cool.

Meanwhile, grate the zest from a lemon and set aside. Squeeze all the juice from the zested lemon into a bowl and add the soft cream cheese. Whisk for about – mins until very light and fluffy. It will go runny to start with but will thicken to make soft peaks. Season.

Dollop the whipped soft cream cheese over the inside of the cooled pastry case, then spread evenly. Arrange the smoked salmon slices on top, scatter over the capers, dill, reserved lemon zest and pickled onions. Cut the remaining lemon into wedges, arrange on the side and serve.

Cook’s tip Use any seeds you have in your cupboard such as poppy seeds, sunflower seeds or golden linseeds.

Leftovers tip Slice and pickle the whole red onion and keep it in the fridge for up to week.

Herby sweetcorn chilli fritters

Fresh and super filling, these brunchtime favourites pack a punch with fresh chilli. Theyre delicious topped with a poached egg, too.

Serves | Ready in mins V G

• 1 small courgette (about 200g), grated

• 5 spring onions, finely sliced

• 2 x 30g packs fresh coriander, a few leaves reserved for garnish, remaining leaves and stalks

finely chopped

• 2 green chillies, deseeded and finely chopped

• 2 x 326g cans Asda Sweetcorn in Water, drained

• 100g self-raising flour

• 3 eggs, beaten

• 2 tbsp groundnut oil

• 120g bag Asda Strong & Peppery Watercress, Spinach & Rocket (to serve)

For the sriracha mayo

• 30g Asda Light Mayonnaise

• 150g Asda Fat Free Greek Style Yogurt

• 2 tbsp sriracha sauce

• 1 lime, cut into wedges

Preheat the oven to °C/°C fan/gas . Put the courgette into a sieve over a sink and squeeze out as much water as you can. Transfer to a large bowl along with the spring onions, chopped coriander, chillies, sweetcorn and season well. Stir in the flour until everything is coated and mixed thoroughly, then stir through the eggs until just combined.

Heat – tsp groundnut oil in a large non-stick frying pan on a medium-low heat. Carefully drop large serving spoon of the mixture into the pan and flatten very slightly so it is about cm in diameter, cm thick. Using a spoon, tidy up the edges and tuck in any sweetcorn and cook for – mins until the underside is golden. Carefully flip and lightly press the top with a spatula and cook for a further – mins until golden and firm to the touch.

Depending on the size of your pan, fry or at a time. Once each fritter is cooked, transfer to a baking tray and keep warm in the oven while you cook the remaining, using the oil as needed.

For the sriracha mayo, mix the mayonnaise and yogurt in a bowl, then swirl through the sriracha. Serve the fritters topped with the lime wedges, reserved coriander leaves, sriracha mayo and a bowl of green salad leaves on the side.

Cook’s tip Make the day before at your leisure and then simply warm in a preheated oven at °C/°C

gas for – mins until hot. Leftovers tip Use any leftover yogurt on top of your porridge with a drizzle of honey throughout the week.

Dalgona coffee milkshake

This Korean classic of whipped coffee foam sits on top of a creamy vanilla milkshake for a chilled spin on a summertime latte.

Serves | Ready in mins V

• 3 tbsp instant coee

• 2 tbsp granulated sugar

• 400ml Asda British Milk Semi Skimmed

• 200g Carte D'Or Madagascan Vanilla Light Ice Cream Dessert

Whisk the coffee, sugar and tbsp boiling water in a bowl using an electric hand whisk for – mins or until the mixture is thick and fluffy with stiff peaks.

Put the milk and ice cream into a blender and whizz until completely smooth.

Divide the milkshake mixture between long glasses. Top each glass with the coffee whip. Serve immediately and stir thoroughly with a spoon before drinking.

More brunch RECIPES…

Aperol slushy

Sunshine in a glass, this long, ice-cold boozy bevvy simply screams summer. Serve in a wine glass or tall tumbler.

• 2 oranges

• 300ml Casa Luis Cava Rosé Extra Dry

• 200ml Aperol Aperitif

• 2 x 150ml can Italian blood orange soda

• 900g ice cubes

• 4 sprigs of fresh mint

Chill large glasses in the fridge, pare strips of zest from the oranges and set aside. Unless you have a blender big enough to hold all the

ingredients, squeeze the juice from one orange into a high-speed blender and mix together in batches.

Add half of the other ingredients: the rosé sparkling wine, Aperol, blood orange soda water and ice. Whizz until blitzed and looks like ice slush. Divide between two chilled glasses, garnish each with a twist of pared zest and a mint sprig. Repeat to make more.

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summer Sweet as

Seasonal stars get an eye-popping makeover in these blushing pink puds – they all taste as divine as they look

RECIPES KIM MORPHEW PHOTOGRAPHS TARA FISHER

GL AM IT UP

Turn to p to take this galette to the next level in four easy steps. Our Food Editor, shows you how…

PERFECT pairing

Asda Extra Special Vouvray Chenin Blanc, £/cl

Rhubarb and strawberry galette with clotted cream

This pud shows off the season’s finest with an open top sweet pie bejewelled with pink and red fruits, all encased in a nutty shortcrust.

Serves | Ready in hr mins, plus chilling and cooling V G

• 70g Asda Chopped Hazelnuts

• 275g plain flour, plus extra for dusting

• 65g caster sugar

• 185g unsalted butter, cold and cubed

• 1 tbsp cider vinegar

• 300g rhubarb, cut into 5cm pieces

• 227g pack strawberries, hulled and quartered

• orange, zested and juiced

• 1 egg, beaten

• 1 tbsp demerara sugar

• Cornish clotted cream, to serve

Blend g of the chopped hazelnuts in a food processor until finely ground. Tip into a mixing bowl along with the flour, g sugar and a pinch of salt. Add the butter and rub together until it resembles rough flakes. Pour in the vinegar and – tbsp cold water; use a fork to incorporate it with the flour. When it starts to come together use your hands to gently press the dough to form a disc. Cover in baking paper and chill in the fridge for at least mins.

Meanwhile, preheat the oven to °C/°C fan/gas and place a large baking tray in the oven to heat it up.

Mix the rhubarb and strawberries in a bowl with the remaining g sugar along with the orange zest and juice. Lay a large sheet of baking paper on your work surface with the pastry on top. Use a rolling

pin to roll the pastry out into a circle, roughly cm in diameter and mm thick. Evenly arrange the rhubarb and strawberries on top of the pastry, leaving a cm border around the edge of the pastry.

Fold over the edges of the pastry, pressing the folds together. Brush the edges of the pastry with the beaten egg and sprinkle over the demerara sugar and the remaining g chopped hazelnuts. Remove the preheated tray from the oven and carefully transfer the galette, still on the baking paper, onto the hot tray.

Bake for – mins, rotating the galette halfway, until golden brown and the fruit is tender.

Leave to cool for at least mins before slicing and serving with spoonfuls of clotted cream.

Cook’s tip Galettes work well with lots of different fruit. Try a variety of stone fruit or even finely sliced apples as your filling.

Leftovers tip Slice up any remaining rhubarb and roast until tender with a drizzle of runny honey and the juice of an orange. Enjoy with granola for breakfast.

Poached peaches and panna cotta

With all the scents of summer, the peaches are poached in elderflower for a gently floral finish. They’re bloomin’ perfect with the delicate set creams.

Serves | Ready in mins, plus cooling and chilling

For the panna cotta

• 400ml whole milk

• 100ml double cream

• 20g caster sugar

• 1 vanilla pod, halved

• 2 Dr Oetker gelatine leaves

For the poached peaches

• 40g caster sugar

• 70ml elderflower cordial

• 1 lemon, zested into strips and juiced

• 3 ripe peaches, halved and pitted

Pour the milk and cream into a saucepan with the sugar and the vanilla pod, scraping the seeds out into the liquid. Stir until the sugar has dissolved and bring to a gentle boil. Immediately remove the pan from the heat. Set aside to cool down for mins.

Meanwhile, place the gelatine leaves in a bowl of cold water to soak for mins until softened. Remove the softened gelatine from the water, making sure to squeeze out any excess and stir into the cream until completely dissolved. Transfer to a jug and leave to cool to room temperature. Pour through a sieve into small pudding moulds and chill in the fridge for at least hrs until set.

Meanwhile, pour ml water and the caster sugar into a large wide saucepan (big enough to fit all the peaches in a single layer) along with the sugar. Heat over a medium heat and bring to a gentle simmer, stirring until all the sugar dissolves. Add the elderflower cordial, lemon zest and juice. Stir to combine and bring back to

a gentle simmer. Reduce the heat to low and add the peaches, cover and poach for – mins, turning over halfway, until tender and soft.

Transfer the peaches to a large plate using a slotted spoon. Remove the lemon zest. Bring the pan of poaching liquid to a boil and cook for mins until syrupy and thickened. Remove from the heat, pour into a jug and cool. Slice each peach half into wedges.

Carefully remove the panna cotta from their moulds, briefly dipping the base of each one into a dish of boiling water to loosen if need be. Turn out onto plates and serve with the poached peaches and a drizzle of the syrup.

Save unused gelatine for the next time you want to make jellies, mousses or extra panna cottas.

PERFECT pairing

Fillipo Sansovino

Raspberry cranachan crumble

This mash up of two classic oaty desserts and juicy raspberries is sure to be a hit. Pour over your whisky-laced cream and dive in with a spoon.

Serves | Ready in mins V EF

• 450g raspberries

• 1 tbsp caster sugar

• lemon, juice only

• 135g plain flour

• 75g Asda Jumbo British Porridge Oats

• 110g unsalted butter, room temperature and cubed

• 40g runny honey

• 200ml single cream

• 1 tbsp whisky

Preheat the oven to °C/°C fan/gas

Tip the raspberries into a baking dish, approx. xcm. Sprinkle over the sugar and squeeze in the lemon juice then gently toss to combine.

Place the flour, oats and a pinch of salt in a mixing bowl; stir together. Add the cubed butter and rub together with your fingertips until incorporated and the mixture resembles rough breadcrumbs. Stir in the honey until it clumps together and resembles crumble topping.

Top the raspberries with the crumble mix and bake in the oven for – mins, until golden and bubbly. Meanwhile, pour the cream and whisky into a serving jug and stir to combine.

Serve up with the hot crumble in bowls.

MY KIND OF

Barbecue

Us Brits love our barbecues, how about the rest of the world? Take a trip and be inspired by whats on the grill in America, Georgia and Iran

RECIPES GABRIELLA ENGLISH FOOD PHOTOGRAPHS TOM REGESTER

Jujeh kebab with Shirazi salad

Slightly charred Persian chicken that pairs well with citrussy veggies.

Serves | Ready in mins, plus marinating EF

2 out of 5 of your 5-a-day Y

• tsp saron, ground to a fine powder in a pestle and mortar

• 1 medium onion, halved and coarsely grated

Meet Salman from Malvern

Salman: ‘Jujeh means ‘chick’ in Persian and is an aectionate term oen used by parents when referring to a toddler. You can generally divide Iranian food (for mains) into stews and grilled food, served with saron rice. You’ll usually nd me behind the grill in the summertime. We love any excuse to light a re and get cooking, and these chicken kebabs are one of my favourites. The yogurt marinade makes the chicken tender, served with this refreshing salad, while the atbreads soak up all the juices, superb! My mum and sister love this dish. My dad and his friends oen made it when they were younger; it’s an excellent recipe for a crowd.’

• 250g Greek-style yogurt, plus extra to serve (optional)

• 1 tsp ground turmeric

• 2 lemons, juice only

• 1 tbsp olive oil

• 4 chicken breasts, cut into roughly 4–5cm chunks

• 2 x packs The Bakery at Asda Plain Flatbreads, to serve

For the Shirazi salad

• cucumber, halved lengthways, deseeded and finely diced

• 4 vine-ripened tomatoes, finely chopped

• 1 medium red onion, very finely chopped

• 15g flat leaf parsley, roughly chopped

• 2 limes, juice only

• 1 tbsp olive oil

• 1 tsp sumac, plus extra to serve

To make the marinade, add the saffron into tbsp of just boiled water and leave to infuse for a few mins. Mix the onion in a bowl with the yogurt, turmeric, lemon juice, olive oil and saffron water. Season and stir well. Add the chicken, mix until coated then cover and leave to marinate in the fridge for at least hour, or overnight. About hour before serving, make the salad. In a large mixing bowl, toss the cucumber, tomatoes, red onion and parsley. In a jug, whisk together the lime juice, olive oil and sumac. Toss the dressing into the salad and season. Cover and chill until needed.

If using wooden skewers, soak them in water for at least mins before using. Divide the chicken and thread onto the skewers, keeping the excess marinade. Cook on a hot barbecue for roughly mins, turning regularly and brushing with the excess marinade, until charred and cooked.

Leave the chicken to rest for a few mins. Warm the flatbreads on the barbecue for about secs on each side. Divide the chicken and salad between the flatbreads, serve with extra sumac and yogurt, if you like.

Meet Erin from Virginia

Erin: ‘There are many more types of barbecue sauce than you might think, and this one is a winner. In my opinion, it’s so much better than the classic, sweet barbecue sauce that you think of. This has a mustard kick, which also gives this sauce its golden colour. You could have this on chicken, pulled pork, or anything you want. It’s really authentic and has a beautifully balanced avour.

I’m from Virginia, just outside of Washington DC, where the weather is good from April to October. So we would regularly have big family gettogethers where barbecuing was the central focus. My dad would always be in charge, and my mom would make her amazing potato salad. We’d have barbecues to celebrate all sorts of things. When I rst introduced my family to my husband, we had a barbecue to get everyone together.

I love this sauce drizzled over ribs served with coleslaw and corn on the cob. It’s great as a marinade or as a dip on the side. Enjoy!’

Carolina Gold barbecue ribs

This punchy American sauce has the golden touch, bringing tang, sweetness and a hint of heat. Any leftovers go great drizzled over sausages.

• 800g pack Asda Tender British Pork Ribs (8 ribs needed)

• corn-on-the-cobs, steamed or barbecued (optional)

• coleslaw (optional)

For the Carolina Gold sauce

• 250g French’s Classic Yellow Mustard

• 2 tbsp honey

• 50g light brown sugar

• 75ml cider vinegar

• 1 tbsp Worcester sauce

• tsp garlic granules

• tsp onion granules

• tsp cayenne pepper

To make the Carolina Gold sauce, stir together all the ingredients in a bowl and season. Put the ribs in a baking dish, then pour over roughly of the sauce. Use your hands to mix the sauce into the ribs so they are evenly coated. Cover and leave to marinate in the fridge for at least hours or preferably overnight. Store remaining sauce in the fridge. To cook the ribs, preheat the oven to °C/°C fan/gas Space the ribs, with their marinade, in a large, deep roasting tin and add tbsp of water. Cover tightly with

foil and bake until the meat is really tender, about – hours.

Meanwhile, add the remaining marinade to a small saucepan and simmer over a medium heat. Lower the heat slightly then cook, stirring regularly, for – mins until thickened and slightly reduced. Cool at room temperature.

Once the ribs are tender, finish them on the barbecue. Cook for about mins, turning regularly and brushing with excess marinade, until deep brown and charred.

If finishing in the oven, increase heat to °C/°C fan/gas

Remove the foil and bake for – mins, turning halfway, until browned and charred. Keep a close eye as the sugar in the marinade means that it could start to burn.

Serve with corn-on-the-cobs and coleslaw for – people, if you like, with the remaining sauce on the side to drizzle over or dip.

GE T AHE AD

Cook the ribs to the end of step . Cool then chill for up to hrs before continuing with step or

PERFECT pairing

Beaujolais Villages La Camensarde, £/cl

Meet Nina from Tbilisi

Nina: ‘In Georgia, we love to barbecue. If you ask any Georgian person, they will know the best places to host a barbecue. Georgians have enjoyed mtsvadi since ancient times as it was our ancestors’ ritual to roast meat over a re as a reward for their hunt. People call it ‘The Dish of The Kings’. This is a recipe my father used to make all the time. The image I remember is of him carefully turning the skewers every minute to make sure the meat was cooked evenly. Using a big pork joint and cutting it up yourself is great for choosing how chunky you like the pieces. The tomato and chilli sauce (adjika) is fresh, fruity and totally addictive. Barbecuing is about both the food and the tradition. Everybody is involved in making mtsvadi. From spring to autumn, no single gathering would go without making it. In my memories, it’s always connected with get-togethers and sharing precious moments with friends and family.’

Tell us about your foodie gatherings

We want to know what you’re cooking up in the kitchen with friends or family. Email your story, along with a selfie, to asdamagazineeditor@asda.co.uk.

Mtsvadi with adjika

These Georgian pork skewers are tenderised by the vinegar in the marinade. Part sauce, part salsa, this spicy dip goes with just about any barbecued meat. Serves

• 150ml white wine vinegar

• 1 tsp sea salt flakes

• 1–2 tsp freshly ground black pepper

• 800g Asda Roasting Boneless Pork Shoulder Joint, fatty rind removed from top, meat cut into 4cm pieces

• 1 medium red onion, thinly sliced

• 1 large red pepper, deseeded and roughly chopped

• 60g pack Asda Warm & Fruity Red Chillies, trimmed and halved

• 5 large garlic cloves

• 3 tbsp olive oil

• 1 tsp ground coriander

To serve

• 1 pomegranate

• 1 medium red onion, thinly sliced

• green salad leaves (optional)

In a jug, whisk together the vinegar, sea salt and black pepper until the salt has dissolved. Add the pork and sliced onion to a baking dish and pour over the vinegar mixture. Use your hands to mix everything together well, then press the pork down so that it is mostly submerged in the mixture. Cover and marinate in the fridge for at least hours or ideally overnight.

Meanwhile, for the adjika, put the red pepper, chillies, garlic, olive oil and ground coriander in a food processor. Whizz, scraping down the sides frequently, to a sauce consistency. Keep chilled.

If using wooden skewers, soak in water for at least mins before using. You will need small, or long

skewers. Remove the pork and the sauce from the fridge mins before cooking too. Divide the pork between the skewers ensuring there is a gap between each chunk of meat. Discard the onion.

Pat the meat dry with kitchen paper before adding to the barbecue. Cook over a medium heat for – mins, turning regularly, until edges are charred and the meat is cooked through and tender.

Meanwhile, quarter the pomegranate then hold over a bowl and use a fork or a teaspoon to remove the seeds, catching any juices but discarding the white pith.

Once the skewers are cooked, leave to rest for a few mins. Serve the skewers scattered with the sliced red onion, pomegranate seeds and any juice, along with the adjika sauce.

Cook’s tip To grill, heat a grill to medium, around ºC–ºC. Lay skewers on a baking tray and cook for – mins, lowering the temperature if the skewers are charring too quickly. Leftovers tip Keep the adjika for up to a week in the fridge – the flavours will develop even more over time.

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JOIN THE PET FOOD REVOLUTION

Wave goodbye to that ordinary kibble; say hello to gourmet goodness with Tilly & Ted

Have you ever caught your cat eyeing up your plate or your dog giving those adorable puppy eyes at mealtimes? Our furry friends are cherished family members, so we’re inviting you to join the pet dining revolution with Tilly & Ted – only available at Asda. We understand the bond between you and your furry friend, so we’ve craed these brand new pet food recipes with the same love and care you put into your own meals. That way, everyone in the family looks forward to dinnertime.

Bursting with goodness

At Tilly & Ted, we want to keep those tails wagging and those whiskers twitching, so we’re raising the bar for pet dining, delivering food that is bursting with essential nutrients. From kittens and puppies to adults and seniors, we’ve got your furry friend covered with our new line of products created with cats and

dogs front of mind. Choose from a range of wet foods and dry biscuits with a whole host of tasty avours made with high meat content, including chicken, salmon, lamb, tuna and beef. They will have even the fussiest four-legged friends licking their bowl clean.

Kind on tummies

We believe nourishing food can taste good, too. Tilly & Ted recipes are bursting with natural ingredients free from articial additives or preservatives, making your pet’s dinner pawsitively delish! Our pet food is packed with superfoods and prebiotics, so it’s gentle on your pet’s stomach, promoting digestive health and overall wellbeing.

Don’t worry; we know that pet parenting can be pricey, but fear not! Tilly & Ted delivers top-notch quality without breaking the bank because every animal deserves a gourmet meal, even on a budget. That way, everyone is living their best life. Go on, give your best friend the purrfect dinner that you feel good serving up each night. Bone appétit!

SHOP THE RANGE

Keep your best friend happy and healthy with our new range of delicious pet meals.

Browse our amazing deals on other big pet food brands, on offer from May to June.* You get more for your money if you buy in bulk, so it’s well worth stocking up at these prices.

Tilly & Ted Kitten Dry Cat Salmon & Chicken, £/g

Tilly

Tilly

Get the look

Hot new picks for a stylish summer – dive in!

Making waves

Sunshine? Check. Shades? Check. SPF? Check. So and sumptuous new beach towel courtesy of George at Asda? Checkity check! Choose from a gorgeous array of stylish, seasonal prints to complete your beach look. Coordinate colours with your cossie or simply pick a pattern that pleases you. Either way, you’ll be comfy on your sun lounger or deckchair all day. Sandy Trees Beach Towel, £5; Marine Life Beach Towel, £7; Reserved Teal Beach Towel, £7; VIP Pink Beach Towel, £7; Navy Stripe Beach Towel, £7; Palm Tree Checkerboard Beach Towel, £7; George Home Deckchair, £35

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Enjoy the sweet scent of honeysuckle and orange flower in your home. Yellow Cabin Candle, £5

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Be a travel trendsetter with look-at-me lilac luggage; comes in three sizes. Quilt-Lux 8 Hard Case, small, £35

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Not just for holidays, keep cool every day with this floral, floaty dress. Mini Ditsy Dress (sizes 8–24), £20

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Be safe in the sun, pop this in your bag and reapply. Bondi Sands Daily Moisturising Face SPF 50+, £9*

THE

edit

Whats hot right now? Whether youre planning a holiday or staycation, get prepped for summer with our top picks

Glossy locks

To achieve that fresh, out-of-the-salon look. TRESemmé Lamellar Shine Shampoo & Conditioner, £3.50 each**

Snack happy

Picnic on the beach, anyone? Keep seaside snacks and drinks chilled in a shell-themed holdall. Cooler bag, £8

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Wild at heart

Bring a touch of the outdoors inside with pressed flowers wall art. Floral Hanging Decor, £3 each

Surf s up!

Show o your diving or board skills with these vibrant, quick-dry trunks. Orange Swim Shorts (XS–4XL), £6

Go bananas

Chump Chimps on a monumental mission in this comic book adventure. Astro Chimp by David Walliams, £8

Make way for warmer weather by mixing up your familys summer wardrobe with loose fabrics, bold prints and woven accessories

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Pink Dress, (3–14 years), £10/£12/£14; Fashion Sunglasses, (one size), £3.50

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Printed T-shirt -pack (– years to – years), £/£/£; Shorts -pack (– years to – years), £/£/£; All In One ( – months to – years), £/£/£

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Photo moment

Ready to rule the holidays? Pick a graphic tee or a onesie in a playful pattern that will make your little ones beam! Don't forget to pair with some fun shades for an ultra-cool look.

Make a splash

Soak up the sun in confidence while lounging poolside with this statement swimsuit in bubblegum pink. Plus, this crinkled eect is on-trend, soft and supremely comfortable.

OPPOSITE PAGE

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THIS PAGE

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Looking cool

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out, shades on – see a

little clearer this summer with our luxury collection of prescription sunglasses

Got your eyes on a new pair of sunnies? Whether you’re jetting o to a hot destination or enjoying a summer staycation, don’t leave home without your trusted UV-defending eyewear. We’re diligent in protecting our skin from the sun by slathering on SPF, so let’s not overlook the importance of safeguarding our eyesight to fully embrace the summer sun responsibly. Combine style, comfort, and UV protection with vision-correcting sunglasses to shield your eyes from those harsh rays. At Asda Opticians we have frames to suit all styles and budgets and you’ll love our complete prescription sunglasses pricing, from lifestyle for £ to luxury brands like Armani Exchange for £. Shop our premium or luxury ranges and save £ when you buy two pairs. We accept prescriptions from other opticians, too. Simply scan the QR code to locate your nearest Asda Opticians and nd your dream pair.

Prefer contacts to specs?

For those days you want freedom from your frames, try contact lenses with built-in UV-blocking ingredients. With big brands like Live, Ultra and Precision 1, we offer free delivery and aftercare on all orders with no minimum cost.

Lifes a beac

Dreaming of summer? Manifest sun-kissed sands and lapping ocean waves by bringing in a little seaside serenity into your home this season

THIS PAGE Rattan Standing Egg Chair, £249; Orange Rue Stripe Cushion, £10; Tufted Shell Cushion, £10

A touch of paradise

Whether you’re a seasoned beachcomber or simply yearning for coastal vibes, add a little ocean magic to your home style. Create a seaside palette by using so blues and sandy neutrals as your base, and pairing them with an accent colour like pastel peach. To make your coastal look contemporary, lean towards lighter linens and scatter ocean-inspired accessories around your home, such as seaweed cushions and shell ornaments. Rattan furniture and seagrass is a great outdoor look, helping you fashion your very own beachy garden oasis.

ABOVE Large Shell Bowl, £14; Sun Icon Riviera Duvet Set, Double, £22; Coral Tufted Cushion, £10

RIGHT Blue and White Striped Planter, £9; Blue Coral Planter, £10; Blue Shell Striped Candle, £6 Blue Shell Striped Diuser, £7

ABOVE Mykonos Corner Sofa Dining Set, £599

LEFT Jute Wave Edge Cushion, £10; Coral Tufted Cushion, £10; Orange Rue Stripe Cushion, £10; White Scallop Dinner Set 12-piece, £24; Seagrass Placemats, 2-pack, £4; Champagne Kent Cutlery Set 16-piece, £12; Tall Tumbler, £1.50

SHOP the range

Feel good

LIVE BESTyour

The sun has got its hat on! It’s time to get outside for some relaxation and exercise – or enjoy a boost with our tasty and nutritional health range

Ellie Howard, Asda Nutritionist

MORE protein-packed recipes…

The body has three main sources of energy: protein, fats and carbohydrates. Proteins are made up of building blocks called amino acids, some of which cannot be made by the body. This is why it’s important to get protein from a variety of sources in the diet – you could try swapping half your red meat for pulses such as beans or lentils, for instance. Protein contributes to the increase of muscle mass and normal growth and bone development in children. How much protein you need depends mainly on your weight; athletes may require more. Protein contains the same number of calories per gram as carbohydrates so any excess protein is used as an energy source and can be stored as fat.*

Want a healthy hack? Go to The Health Menu by Asda range and look for Protein Powered labels.

Asda Smoky Chicken & Chorizo Paella 750g, £4.75

Asda Tender Butternut Grains with Chicken & Chorizo 400g, £2.30

Asda Fruity Strawberry, Raspberry & Protein Smoothie Mix 4 x 120g (480g), £3.80

The Health Menu by Asda: Asda Tender Butternut Grains with Chicken & Chorizo, £5.75/kg; Asda Fruity Strawberry, Raspberry & Protein Smoothie Mix, 79.2p/100g; Asda Smoky Chicken & Chorizo Paella, £6.33/kg.

Myth

CONSIDER…

Personalised workouts

Forget one-size-fits-all fitness. Use a personal trainer or an app to create personalised workouts that nurture your abilities to unlock your potential and achieve fitness goals quickly. Find the activity that suits you; cater to the body’s strengths and weaknesses to maximise results and minimise injuries.^

buster: Think lifting dumbbells makes you bulky? Think again. Weight training can help maintain your muscle mass and even boost longterm health. Try strength or stretch activities at least twice a week alongside cardio workouts.**

The sun is out, and you fancy some fresh air, but a trip to the shops just won’t seal the deal…

Eat al fresco

Embrace outdoor dining –get recipe inspo on p50 or create a picnic haven in the garden with snacks.

‘Climbing gives me a huge sense of achievement’

‘At the end of , and with a helpful push from my friend, I decided to take up bouldering, a form of indoor rock climbing without ropes.

I’d been considering it for a very long time. The impact on my physical and mental wellbeing has been brilliant; I feel stronger and tter than I have for a long time. The sense of achievement you get from nally conquering a climb that has been defeating you for weeks is incredible.’

Sean Jones, , Asda customer from Llandrindod Wells

Do you have a wellbeing story to share?

Tell us your experiences – email asdamagazineeditor@asda.co.uk

Take a break

Step away from your screen –even 20 minutes outside sitting on a bench with a book can help ease stress.†

Stargazing

Head outside on clear evenings and settle under the stars – you might even spy a planet or a constellation.

Green thumb

Growing your own veg means more exercise. UV exposure can also help up your vitamin D intake.°

Relocate your workout

Exercise outside – go for a jog or plan a HIIT workout with your pals in the local park. *shorturl.at/jEW15; ^pubmed.ncbi.nlm.nih.gov/37440300/; **ncbi.nlm.nih.gov/pmc/articles/PMC9219252/; †ncbi.nlm.nih.gov/pmc/articles/PMC7215846/; °ncbi.nlm.nih.gov/pmc/articles/PMC6334070/

‘I

BREAKFAST WITH CHAMPIONS

recognise how hard you work to keep the area clean and green’

Asda Community Champion, Tina Burke, and environmental volunteer, Irina Sidorova, chat about keeping Barnsley clean and tidy

PHOTOGRAPHS JO CRAWFORD

Our Asda Community Champions are a lifeline for community groups and charities across the UK. Going above and beyond the call of duty is Asda Barnsley’s Tina Burke. She sat down with Irina Sidorova, an environmental volunteer who co-founded the litter-picking group, Tidy Square, with regular Asda customer Charlie Pratt as part of the Big Help Out. Irina and Tina talk about keeping the town clean and the future of the group, who have met every week since 2021.

Tina: When I first met you and Charlie, back in 2021, I thought you were both so lovely. It was refreshing to meet someone who cares so much about the environment.

Irina: Me too! Asda Barnsley do a remarkable job helping the local area. I recognise how hard you work to keep the area around the store looking clean and green.

T: I’ve been with Asda for 15 years and as a company, we are always looking for

ways to improve our local communities; so we encourage people to join our litter picks.

I: You go the extra mile every single time and make people want to join in. You give us our gloves and hi-vis jackets, and we have comfort breaks and warm drinks at the end.

T: We always set a goal for each litter-picking session, right? Which area are we going to do today? How many people have we got? And then we’ll divide it up. If there’s only a few hours, we’ll just stick to one area.

I: I remember you said not to overdo it. ‘Just do your best’. Sometimes there’s so much litter you’re not able to do it all on your own. Lots of fast food packaging, even bedding, clothing and larger items. We have plenty of volunteers in the summer, but it’s harder to get people to come along during winter.

T: We can only do what we can. But we’ve had some right laughs along the way. Especially during the winter months when you’re in a bit of mud [laughs].

The venue Falco Lounge, The Glass Works, Barnsley

(L–R) Irina Sidorova, environmental volunteer, and Tina Burke, Asda Community Champion

I: You make volunteering enjoyable.

T: It’s nice that you enjoy it. We’re also focusing on encouraging children to get involved in the area, because they’re the future. We’re teaching them about the local nature and protecting green spaces.

I: I think there should be more signs around that teach people to look after their environment because we don’t have another planet.

T: My aim is to install more bins that have QR codes on them so people could scan them to read about how long rubbish takes to break down if you leave it. Also, to have information on the wildlife in the river around the wetlands for people to read.

I: People respond to the technology. It’s also great to have you around to teach people. You’re always smiling and litter-picking with us, you are absolutely amazing. If we could multiply you by 10, it would be great.

T: And you’re so passionate, too. It’s been nice to build the relationships in the group and I think it’s important to show we care in and out of store.

I: You’re not only helping with litterpicking. You never grumble and always ask us if we need anything.

T: Before Covid, customers used to come into the store for a daily chat if they were lonely. Lockdown has given some people a di erent perspective on life. It had a knockon eect on their mental health, so many started walking outside to help their wellbeing, which is where litterpicking can help people.

I: Barnsley has a unique kindness. Anybody will talk to you; people tell us they appreciate what we’re doing. It’s lovely to hear.

T: Our doors are open to everybody. We don’t judge anybody, just feel free to come in, have a chat and a cup of tea. I know you’ve got plans to set up a wider litter-picking group to get more people on board and apply for funding to buy more equipment.

I: Yes, we’ve bought a leaf blower recently thanks to Asda. Everything is more sophisticated. Eventually we want to add more plants and trees and bushes and hopefully littering will be reduced. Our role is very varied, it’s never been boring.

T: Definitely. It feels so rewarding to work with everyone and do our bit for the environment as well. It’s teaching people what they can achieve as well as bringing the community and the group together. We’re making Barnsley a better place.

As you always say, keep Britain tidy and love where you live.

I : Any time that people can spare to help litter-pick is much appreciated, even if it’s just 15 minutes or simply one bag of litter – everything counts.

Asda is in partnership with The Big Help Out to raise awareness of volunteering within the community. Want to lend a hand?

Scan the QR code and find out about opportunities in your local area.

COMING next issue

FREE in Asda stores from 2 July

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Tasty Mon–Fri dinners to serve four people

— BB Q SPECIAL Grill-stars, sides and sweets – everything you need!

— ME ALS IN MINUTES

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— BACK TO S CHO OL

New term uniforms, sorted

What’s on my plate…

We chat to broadcaster and bestselling author, Dermot OLeary, about his new childrens book and what food gets him in the mood for summer

WORDS LOUISA STREETING

Hi Dermot! How’s this year going for you so far?

Very well, thank you. It’s been a great start to the year, with lots of exciting projects in the pipeline.

Your new book is out now – what can we expect?

My new children’s book, Wings of Glory, follows the story of a young swi called Linus in the Second World War, where, unbeknown to humans, animals are ghting on their behalf. Linus ends up being recruited for the RBF (Royal Bird Force) to try and intercept German planes by pooing on their windscreens. It’s an actionpacked tale of friendship and courage, with a smattering of bird poo!

What sparked your interest in writing kid’s books?

I’ve always enjoyed writing and became inspired by my cat, Toto, who’s blind and has amazing reexes. I’ve written ve books so far about Toto’s adventures as a member of the Ancient Order of International Ninja Cats and found I really love writing from the point of view of animals. I’m also a huge history fan, so Wings of Glory came about by combining my love for both of those things. But Toto certainly has some more missions to complete so her series is denitely something I’ll be returning to. I’ve got my thinking cap on right now…

What sets you up for those early starts each morning?

My morning ritual is largely dictated by my son, Kasper. But more oen than not, I’ll start o my day with a cup of coee and eggs. They’ve become very dear friends of mine recently when I’m working.

How do you unwind after you’ve presented a show?

If I have time, I like to get busy in the kitchen. I love cooking and the process of making a meal, especially sh.

Tell us how your love for food first began

We used to holiday in Ireland when I was a kid, and I remember fresh mackerel being fried up for us in a caravan – absolute heaven. I think that’s where I fell in love with food.

As a foodie, are there any ingredients you love to cook with right now?

I love trying out dierent ingredients and exploring new recipes when cooking at home. At the moment, I’m trying to master the art of potato pavé.

What is your fave seasonal food and drink?

I love a good, light red wine, and then it’s all about the

seafood as the sun comes out and we move into the summer months.

What’s on the cards for you for the rest of ?

I’ll continue to present Fridays on This Morning on ITV1 with Alison Hammond and my Saturday show on BBC Radio 2. I’m excited to keep writing this year, so watch this space.

Wings of Glory (Hachette Children’s Group), by Dermot O’Leary and illustrated by Claire Powell, is out now in paperback at Asda, £4.50

5 quick- re questions

If you were a pudding... I’d be a Victoria sponge.

Scrambled, fried or poached? Fried. Always fried.

What’s always in your basket? Fish is my go-to, or pasta.

Favourite cooking hack?

Use noodles with a soup sachet as the base for a noodle soup.

After a long day, I fancy… Crisps, but houmous dip with crudités is my default writing snack.

Find even more recipes

Asda Ripe & Sweet Strawberries