Tesco magazine - December 2020

Melted snowman cake, p56

Enjoy every moment

From excitable mornings to cosy chats, partner each occasion with fab food

MAKE IT AT HOME

Find the full recipes at tesco. com/recipes

BIG DAY BRUNCH

Start Christmas Day in style. For this Savoury Tenderstem bites recipe, simply place cooked Tenderstem Broccoli on a rectangle of puff pastry. Drizzle with Schwartz Cheese Sauce, fold over and bake. Or feast on these Smoked salmon bagels: top toasted New York Bakery Co. The Original Bagels with a layer of crème fraîche, slices of LEAP Wild Sockeye Salmon, a poached egg, dill and capers.

Vibrant Tenderstem

Broccoli 200g, £1.50 (75p/100g), is quick and easy to cook; try it roasted, grilled or baked to enjoy its sweet, nutty taste.

WAKE-UP CUP

Pair brunch with the rich taste of barista-style Nescafé Azera Americano Instant Coffee 100g, £5.49. Even the tin, a Christmas limited-edition design exclusive to Tesco, looks good.

WE USED…

Save time in the kitchen with Schwartz Cheddar Cheese Sauce 40g, see in store for price Just add milk and heat for a versatile and creamy sauce.

What makes New York Bakery Co. Bagels 5-pack, £1.60 (32p each), so moreishly soft and chewy? They’re boiled, then baked the authentic way.

Fished sustainably in Alaska’s clear waters, LEAP Wild Smoked Sockeye Salmon 100g, £7, is smoked over a blend of 5 woods.

Nescafé

Post-dinner tradition

Think outside the (cracker) box when putting together your cheeseboard. Who can resist?

PERFECT PAIRING

Including a soft and a blue cheese creates a moreish cheeseboard. Castello Extra Creamy Brie 200g, £1.95 (98p/100g), is made with added cream for a soft, buttery flavour, and matures from the inside out for a velvety texture. Partner it with Castello Blue Cheese 150g, £1.80 (£1.20/100g), which combines the texture of a soft cheese with the rich flavour of a blue. Then try each with different combos of chutney, crackers, grapes and figs.

SECRET INGREDIENT

Shake up your cheeseboard with a helping of Hellmann’s Coleslaw 500g, £2 (40p/100g)

The creaminess of the nation’s favourite Hellmann’s mayo and the zingy crunch of cabbage, carrot and onion work splendidly with cheese.

ADVERTISEMENT PROMOTION

&«Â»Éè«Û¨

Dessert needn’t be complicated. This simple vegan take on a bread and butter pudding is an all-round crowd-pleaser

WE USED…

Synonymous with Christmas, cinnamon adds a sweet, warming flavour. Add it to bakes easily with Schwartz Ground Cinnamon 39g, see in store for price, sourced from the bark of Indonesian cinnamon trees.

We mixed it into the spread, and stirred more into the icing sugar used to dust the pud.

CHRISTMAS CUP

Get your festive coffee-shop kick at home with Starbucks Toffee Nut Latte Instant Coffee 4 x 21.5g sachets, £2.40 (£2.79/100g). This limited-edition seasonal treat delivers the rich, buttery taste of toffee with a soft layer of foam and is perfect with pudding.

MAKE IT AT HOME

Find the recipe for this cinnamon & orange bread & butter pudding at tesco.com/recipes

A brilliant alternative to dairy single cream, oatbased Oatly Creamy Oat 250ml, 95p (38p/100g), is free from lactose, milk protein and soya. It’s suitable for heating, so super versatile; we used it to make the creamy vegan custard, and kept lashings more to serve.

MERRY CHRISTMAS!

When we asked people across the country what Christmas looks like in their household, the answers revealed dishes beyond mulled wine and turkey and a variety of experiences, with moments uniquely special to those families and friends. Christmas is not the same for everyone, especially in these unprecedented times. But one thing that unites us this year is that we all deserve to enjoy ourselves. So whatever your Christmas looks like, there’s something here for you.

From special dishes you can freeze ahead and whip out at a moment’s notice, p49, to the Christmas dinner you’ve been hoping for, fit for a smaller gathering and easy on the purse strings, p15. Try puddings and desserts inspired by cultures around the globe (the trifle on p66 has an intriguingly delicious Polish twist) and indulge in one more bite of the chocolate star bread, p65, dipped in coffee or hot chocolate. Turn your home into a magical and cosy retreat for the season with decorations you can make yourself, p81, and don’t forget the absolutely essential pair of stretchy jimjams for lounging in, p99, glass of fizz in hand. However you celebrate, have a wonderful Christmas.

Lauren Rose-Smith, EDITOR

Here are all the things we’re doing to help you get organised before, during and after Christmas…

Special dishes you can prepare in advance or with minimum fuss, so you can be ready to host at the drop of Santa’s hat!

out for this symbol throughout the issue for useful tips GET AHEAD

p15

DEREK SARNO

JAMIE ROBINSON

CONTENTS DECEMBER

105 Your recipes

All the recipes in this issue

FESTIVE FARE

15 Christmas dinner

Six can feast like kings with this lunch for under £4.50 a head!

24 Your traditions

Readers reveal the traditional Christmas foods they enjoy

29 December harvest

Ideas with fresh festive produce, from clementines to chestnuts

49 Special occasions

Freeze-ahead recipes perfect for a New Year’s Eve celebration

61 Desserts

Show-stopping puds featuring flavours from across the globe

75 Too good to waste:

Boxing Day

It’d be a shame not to make the most of the year’s best leftovers

106 Finest moments

This mammoth turkey croque monsieur is ideal for Boxing Day

EVERYDAY

68 5 for under £25

Reader-approved family meals to serve four, all for under £25

KNOW-HOW

27 Plan and save

Plan ahead to take the stress out of Christmas food shopping

38 Jamie Oliver

Festive starters and sides, plus Jamie’s 12 Days of Tips-mas!

44 Chef Derek Sarno

Searching for a novel meatfree main? Derek has an idea…

47 How to build: A canapé

Why not experiment with some new combinations this year

55 Step-by-step

Christmas cake baked? Try our unique ideas for decorating it

SHOPPING REAL LIVING FAMILY

IN STORE

8 Best buys

Festive must-haves to enhance every part of your Christmas

92 Last-minute presents

Our handy edit of stocking fillers for just £10 or less

FOR YOU

FASHION

99 Cosy clothes

F&F has filling those Christmas Eve boxes totally covered…

BEAUTY

101 Christmas makeup

Who says you can’t glam up when you’re staying at home?

81 Christmas crafts

There’s something for everyone among these stylish makes

HOME

91 Festive flowers

Blooms and evergreens to gift or enjoy yourself at home

COMMUNITY

94 Positive changes

A tough year will end on a bright note for these readers

98 Charity partnership

How Tesco Mobile and Crisis are helping homeless people

CONTRIBUTORS

ZUZA ZAK

Author of Polska: New Polish Cooking

Calling herself a ‘Polish storyteller’, Zuza shares her East European twist on a trifle, p66.

SAMUEL MENSAH

CEO of Ghanaian bakery Uncle John’s

Make your own tear & share bread, p65, in this twist on a traditional Ghanaian sweet bread.

HONEY & CO

Co-founded by Itamar Srulovich and Sarit Packer

We’re thrilled Sarit has created an amazing Middle Eastern Pavlova recipe for us, p62.

KAREN EDWARDS

Tesco magazine reader

Karen’s Christmas lunch reflects her Sri Lankan heritage. Try her mum’s spicy curry recipe, p25.

MICHELLE REID

Digital beauty creator

Michelle reveals her insider beauty secrets to glamming up for Christmas, p101.

Christmas at home

CHRISTMAS AT HOME

Don’t miss your 44-page Christmas at Home guide with this issue. It’s packed with inspiration, from decorations and last-minute gifts to gorgeous homewares – plus all the drinks you’ll want to see you through the season!

Tesco magazine is published 11 times a year for Tesco by Cedar Communications Ltd. ISSN 2634-0720. All magazine enquiries should be addressed to Cedar Communications Ltd. Cedar believes in the highest standards in journalistic integrity. Please email karen.huxley@cedarcom.co.uk with any comments or complaints. Tesco magazine does not accept unsolicited contributions. Editorial opinions expressed in this magazine are not necessarily those of Tesco or Cedar, and the companies do not accept responsibility for the advertising contents. All products subject to availability in selected stores while stocks last. All prices and information correct at time of going to press but subject to change. Prices quoted exclude Express and some Metro stores, ROI, NI and IOM. Online prices may vary from those in store, and delivery charges apply. In certain circumstances it may be necessary to withdraw products without prior notice. Alcohol available to over18s only. Alcohol prices may vary in Scotland and Wales due to Minimum Unit Price legislation.

Best buys

Your Christmas favourites

Deck the halls with our pick of this year’s festive must-haves

BEHIND THE SCENES WITH JAMIE R

Christmas is all about the food, says Jamie Robinson, Tesco’s executive chef, product development.

‘

,ó«Â£ ã¨ó ÷Ûã Ûãè£ «Û ô¨ã makes Christmas dinner for me. I mix crushed roasted chestnuts with fried onions, garlic and soft herbs, then equal quantities pork mince ÂÔɸ Ûãè£ Á«öwÉèÂã make everything from scratch though, so regardless of how you will be celebrating this year, we’ve

got you covered, with loads of really special Christmas dishes to help you enjoy the season.

LAST-MINUTE FIXES

Easy wins for Big-Day side dishes

Rainbow Carrots & Parsnips 600g, £2 (33p/100g)

Sprouts with Smoked Bacon & Chestnuts 350g, £2.50 (71p/100g)

Tesco Finest Apple &  ÷ ]ãè£ 300g, £2.60 (87p/100g)

*Available

GET AHEAD

Many Christmas products are in store now –check use-by date and freezing info to get ahead!

JAMIE R SAYS

Dinner for two

‘

Our Christmas range is full of super-special dishes to help you create great new traditions

£29.86-£36.96 (£32/kg)

‘

If you’re having a more intimate celebration this year, try the Tesco Finest Christmas Dinner for Two* 2.2kg, £35

Dish up bacon-wrapped turkey, goose-fat roast potatoes, pigs-in-blankets, veg, Yorkshire puds and more! It even includes Christmas pud, brandy sauce, Premier Cru Champagne and crackers, for a winning dinner without the hassle. Look out for the vegan option too.

Plant Chef Butternut, Mushroom & Chestnut Wreath 400g, £4.50 (£1.13/100g)

Tesco Finest British Lamb Guard of Honour with Herb Crust and Red Wine Jus* 0.933kg-1.155kg,

FEELING FESTIVE

Fun ways to start the Christmas countdown

The perfect bite

Give cheese and biscuits a luxury spin. Put on a spread with the Blue Stilton Jar 225g, £4 (£1.78/100g), and the Tesco Finest Venison & Blackberry Pâté 125g, £3.50 (£2.80/100g).

Impressive show-stopper

And for dessert... the stunning new Tesco Finest Chocolate Orange & Maple Bauble Cake 1.16kg, £13 (£1.12/100g). Decadent layers of chocolate brownie and orange sponge spread with both maple and chocolateorange buttercreams, and decorated with a white chocolate bauble. Cut inside to reveal more...

Last-minute planning

Fuss-free sharing food for any occasion

Sausage Roll Log 650g, £5 (77p/100g)

CHRISTMAS AT THE TESCO CAFÉ

The Tesco in-store café has some exciting food and drinks this season to get you in the festive spirit, from Black Forest Hot Chocolate and Gingerbread Lattes, to Pigs-in-Blanket Baps and Turkey Feast Panini. There are some delicious vegan products too. Thorough social distancing measures have been put in place to keep you and the staff safe.

Continental Meat Platter with Iberico Cheese 310g, £8 (£2.58/100g)

Tesco Finest Pigs-in-Blankets Crisps 150g, £1 (67p/100g)

Create an CExtraordinary hristmas

TASTE FILES: MINCE PIES

Three twists on the classic Christmas treat

1 Spiced Apple and Clementine Pies 6-pack, £1.50 (25p each), are perfect if you’re not a mincemeat fan: buttery pastry encases a Bramley apple, cinnamon and clementine filling.

2 Tesco Finest Spiced Rum Mince Pies 6-pack, £2 (33p each), swap sherry for spiced Jamaican rum, with a crisp lattice top.

3 Tesco Finest Crumble-Topped Mince Pies 6-pack, £2 (33p each), are topped with an all-butter crumble for a crisp bite with a melt-in-the-mouth finish.

SPARKLE AND SHINE

Fun new decorations for Christmas cakes and biscuits

STOCKING FILLERS

Mini sweet treats kids (and grown-ups!) will love. Try the Chocolate Truffle Sprouts 150g, £3.50 (£2.33/100g), Chocolate Hollow Tree Decorations 100g, £1, and Santa & Snowman Jelly & Mallow Lollipops, £1 each

Tea break

Find a quiet moment amid the Christmas chaos and treat yourself to a cuppa and some Lebkuchen Stars 250g, see in store for price Made to a traditional German recipe, these sugar-glazed spiced biscuits are a guaranteed pick-me-up.

Tesco Finest Brandy Marzipan 500g, £3 (60p/100g)

Tesco Finest Silver Rolling Icing 500g, £3 (60p/100g)

Red Velvet Dusting 60g, £1 (£1.67/100g)

Pick up your festive favourites from the frozen aisle

GREAT GIFT IDEAS

Make your present budget go further with Tesco Reward Partners

GIVE SPARKLE

If there’s a special someone you’d love to spoil, pop into a Goldsmiths store to browse the sparkling selection of jewellery, watches and diamonds. You’ll find wellknown brands, gorgeous individual pieces and beautiful gift sets, and can even have your chosen piece engraved for a truly personal present.

GIVE HOME STYLE

With many of us spending a lot more time at home, a parcel of dinnerware or cookware will be most welcome. Denby has a 200-year history of designing and creating beautiful homewares from the local Derbyshire clay. Any piece, from the smallest cup to the biggest casserole, will make a stylish yet practical gift.

GIVE INSPIRATION

Help someone you love plan their next DIY project, find a gardening challenge, start a new hobby or enhance an interest with a magazine subscription. It’s the gift that keeps giving, as new issues drop through their letterbox throughout the year to help ensure their passion or motivation never dulls!

GIVE CONNECTION

Who wouldn’t be chuffed to find a new pay monthly handset from Tesco Mobile** under the tree? With Clubcard vouchers you can get two times their value to put towards the latest handset. There are so many to choose from, including the iPhone 11, Motorola G8 Power Lite and the Samsung S20 FE 4G.

GET THE APP

• Your Clubcard is always handy

• Collect points, check your balance and access vouchers

• Unlock exclusive deals with Clubcard Prices.

HOW IT WORKS

• Clubcard Prices = exclusive deals

• £1 spent = 1 point

• Points = vouchers

• Vouchers are sent to you, or accessed via the app

REWARD PARTNERS

Vouchers are worth up to 3x the value to spend with our Clubcard Reward Partners*

* Cost per serve, price per head and the under £25 total are calculated using ingredients used, excluding anything left over, based on online prices at the time of going to press, which are subject to change. Price per head and the under £25 total are based on making either the turkey or the galette as a main

dinner

The main event

Feast like kings on this traditional Christmas lunch for six with mix-and-match sides that won’t break the bank

TREAT YOURSELF

No matter what this year threw at you, Christmas is a time to celebrate. That’s why we’ve created an indulgent mix of dishes for less than £4.50 per head*. You can make lots of it in advance too, so you get more time to enjoy the day.

UNDER £25

…for a turkey (or vegetarian alternative), sides and gravy*

CLEMENTINE, THYME & HONEY-GLAZED TURKEY

Serves 6 freeze gravy only

Takes 2 hrs 30 mins plus defrosting

Cost per serve £2.54

1.5-1.9kg small turkey crown, defrosted*

50g butter, softened

2 tbsp olive oil

4 clementines, 2 zested and juiced, 2 halved

60ml clear honey

10g thyme sprigs

2 onions, roughly chopped

2 carrots, scrubbed and chopped 187ml bottle white wine

1 chicken stock cube, made up to 400ml

1 rosemary sprig

ãÛÔ Ô»«ÂÉè

1 Preheat the oven to gas 5, 190°C, fan 170°C. Calculate the turkey cooking time from the front of the pack; it will be about 2 hrs 15 mins.

Pat it dry with kitchen paper and ãÂÛ¢ãÉÁÔÉÉ¢ÉÛã«Â£ ã«Â Massage 25g butter into the skin so there’s a thin layer all over. Drizzle with 2 tbsp oil; season well. Cover loosely with foil; transfer to the oven and set a timer.

2 Meanwhile, put the clementine zest and juice in a saucepan with the honey and half the thyme. Cook over a medium-low heat for 10-15 mins until reduced to a light

syrup. Stir in 25g butter. Remove from the heat; discard the thyme.

3 When the turkey has 45 mins of cooking left, remove the foil and baste with half the honey glaze. Add the onion and carrots to the juices in the tin. Return to the oven, uncovered, and baste every 15 mins with the remaining glaze. Cover with foil if the glaze begins to catch. Increase the heat to gas 7, 220°C, fan 200°C for the last 5-10 mins. When done, the middle of the turkey should read 70°C on a kitchen thermometer and juices should run clear when a skewer is removed, with no pink meat showing. Remove from the tray and cover with foil for 30 mins to rest.

4 Transfer the tin with the veg to the hob over a medium heat. Add the wine and bubble for 10 mins. Mix in the stock, rosemary and most of ã¨Á«Â«Â£ ã¨÷ÁD«ö ã¨Éè with 4-5 tbsp water to a paste, then whisk into the pan. Simmer for 10-15 mins until thickened to your liking. Pour in any resting juices, then strain into a warm gravy jug.

5 Meanwhile, in a nonstick frying pan over a high heat, sear the clementine halves cut-side down for 3-4 mins until golden and charred. Arrange around the turkey and scatter with thyme to serve.

Each serving contains

* Defrost the turkey in the bottom of the fridge in a dish or tray to catch any thawing water 24 hrs before cooking

WINE MATCH

Serve elegant and creamy Tesco Finest Viré-Clessé Chardonnay, £12*, with the turkey. It would also work well with the vegetarian galette.

* Price excludes Scotland and Wales

Perfectforsmaller groups

CRANBERRY-GLAZED

SQUASH & FETA GALETTE

Serves 6

Takes 1 hr 15 mins

Cost per serve 82p

1 long-necked butternut squash (about 800g), peeled, halved lengthways and deseeded

2 garlic cloves

10g fresh thyme, 5g leaves picked, 5g whole sprigs

£ ¢Û¨ Û££Â»÷¨ÉÔÔ 5g whole leaves

£ ¢ã Ÿ£Â»÷èÁ»£ coarsely crumbled

ãÛÔ Ô»«ÂÉè Ô»èÛöã ¢É dusting

£»É¸ ÔèÔÛã ÷

2 tbsp olive oil

1 onion, roughly chopped

1 carrot, scrubbed and chopped

1 vegetable stock cube, made up to 600ml

1 tbsp milk, for glazing (optional)

1 rosemary sprig

ãÛÔÂ ÷ Ûè

3 tbsp roasted chopped hazelnuts

1 Cut the squash halves to separate the bulb from the neck. Chop the bulb into 2cm dice and transfer to a lidded pan with the thyme leaves and chopped sage. Season and pour in enough boiling water to cover the squash. Bring to a simmer, cover and cook for 10 mins or until tender. Drain, keeping the garlic and herbs, then return to the pan. Leave to steam for 1 min, then whizz with a stick blender to make a purée. Leave ãÉÉÉ» Û»«£¨ã»÷ã¨Â ¢É»«Â ã¨Â»÷ crumbled feta.

2 Preheat the oven to gas 6, 200°C, fan 180°C and put a baking sheet in the middle of the oven to heat up. Slice the 2 neck parts of the squash into 1-2mm-thick semi-circles, toss with 1 tbsp oil and set aside. Lightly èÛã ÷Éèôɸ Ûè¢ô«ã¨Éè and roll out the pastry to a 35cm square, about 5mm thick. Cut the pastry into a rough circle, discarding ã¨ÉèãÛ cÂÛ¢ãÉÛ¨ã É¢ baking paper.

3 Spoon the squash purée into the middle of the pastry, leaving a 5cm border. Smooth with the back of a ÛÔÉÉÂã¨Â»÷ Û»«ÛÖèÛ¨ pieces, overlapping slightly, starting from the outside and working inwards to make a spiral. Bring the border pastry edges over the tart, Éó»Ôԫ£ 㨻»«Â£»«ã㻣»û with milk, if you like. Using the paper, transfer the tart to the baking sheet. Bake for 25 mins until the pastry is Ô軫£¨ã»÷ £É»Â

4 Meanwhile, heat 1 tbsp oil in a saucepan over a medium-high heat and fry the onion and carrot for 10 mins until golden. Sprinkle over ãÛÔÉèÂÉɸ ¢ÉÁ«Â Add the stock, rosemary, remaining thyme and half the whole sage. Simmer for 15-20 mins until thickened and glossy, adding a

little water if you prefer a thinner gravy. Season, then stir in 1 tbsp cranberry sauce.

5 cÉ £»û㨣»ããÔèããÛÔ cranberry sauce in a small pan (or bowl) and heat gently over a low heat (or in the microwave) until runny. Sieve into a small bowl to remove any fruit. Brush the glaze over the squash, nestle in the remaining sage leaves and scatter over the remaining feta. Bake for 10-15 mins until the feta is golden and the squash is tender when pierced with a knife. Strain the gravy into a jug and serve with the galette, scattered with the hazelnuts.

Each serving contains

GET AHEAD

The squash purée can be made 2 days ahead. Cover and chill with the remaining squash.

SAGE & BROWN BUTTERBASTED CAULIFLOWER

Serves 6

Takes 1 hr

Cost per serve 24p

»£è»«ÉôÉèã£

ãÛÔ É»«ó É«»

50g butter

£ ¢Û¨ ۣ»÷¨ÉÔÔ

1 Preheat the oven to gas 5, 190°C, fan 170°C. Remove any thickstemmed or damaged leaves from ã¨è»«Éôc«Á ã¨Ûã¨Â ¨»óã¨è»«Éôã¨É裨 㨠stem. Cut each half into 3-4 ô£ÛYèô«ã¨ ã¨É«»ÛÛÉ ÂԻɸ«Â£ ã÷Éó ô«ã¨ ¢É«»ÂÉɸ ¢ÉÁ«ÂÛ until the stalks are tender.

2 DÂô¨«»¨ã ã¨èãã«Â small frying pan until melted and ¢ÉÁ«Â£]ô«» ã¨Ô èÂã«» 㨠èãããèÂÛ»«ã㻸 smells nutty. Remove from the heat, stir in the sage and season.

3 Remove the foil and spoon the Û£èããÉóã¨ÉãÛ ãÉÛã Cook for 10-15 mins until the edges start to darken and caramelise,

and the stalk is very tender. cÂÛ¢ãÉÛ ó«Â£ Ô»ãã ÔÉèÉóã¨èãã¢ÉÁ ã¨ã÷

CARROT & PARSNIP GRATIN WITH STUFFING TOP

Serves 6 Takes 1 hr 30 mins

Cost per serve 52p

1 tbsp butter, for greasing £ÉãÛ Ô»Â»÷ sliced into rounds

£ ÔÛ«ÔÛ Ô»Â»÷ sliced into rounds

É«É»÷ Û»«

£ ¢Û¨ ã¨÷Á »óÛ Ô«¸

Á» ۫£»Á

25g grated pecorino

£ Ô¸ Û£ É«É Ûãè£ Á«ö

ãÛÔ ó£ã» É«»

1 Preheat the oven to gas 5, 190°C, fan 170°C. Grease a 7cm deep, 20cm

ÛÖ踫£«Û¨Â»÷ É¢ÉãÂÔÛ«ÔÛ]ããô«ã¨ ¢ô É«É ۻ«ÛÂÛÉÁã¨÷Á leaves; season. Repeat the layers until all the veg is used.

2 Pour the cream over so it sinks «ÂãÉ ã¨»÷ÛÉóô«ã¨ ¢É«»Â ¸¢ÉÁ«ÂÛ¨ÉèÂã«» ã¨ ó£ «Û ãÂô¨Â Ô«ô«ã¨ cutlery knife. Increase the oven to gas 7, 220°C, fan 200°C.

3 Remove the foil, mix together the ÔÉ«ÂÉÂÛãè£ Á«ö scatter over the top of the veg.

«ûû»ô«ã¨ ã¨É«»Â¸¢É further 10-15 mins until the topping «Û £É»Â«ÛÔ V»¸«Â£ tray underneath if the dish is very ¢è»»ãÉã¨Â÷«ÔÛ «¢ «ãè»Û over. Leave to rest for 10 mins.

Get ahead Make the gratin in a freezer-proof dish up to the end of step 2, cool and freeze. On the day, cook from frozen (covered in foil) for 45 mins at gas 5, 190°C, fan 170°C, ã¨Â ¢É»»Éô ¢ÉÁ ÛãÔ

Each serving contains of the reference intake. See page 105.

ORGANIC FOLLOWONMILK

CONTAINS VITAMIN D TO SUPPORT THE NORMAL FUNCTION OF THE IMMUNE SYSTEM

INSPIRED BY 40 YEARS OF BREASTMILK RESEARCH MADE WITH ORGANIC INGREDIENTS

IMPORTANT NOTICE: Breastfeeding is best for babies. Follow On Milk should only be used as part of a mixed diet and not as a breastmilk substitute before 6 months. Use on the advice of a healthcare professional. Use Toddler Milk as part of a varied balanced diet from the 12th month.

MOVING ON TO THE NEXT STAGE?

TRY APTAMIL ORGANIC TODDLER MILK

HERBY ROASTED POTATOES

Serves 6 freeze parboiled, floured potatoes only Takes 1 hr 20 mins

Cost per serve 37p

2.5kg white potatoes, peeled and halved, or quartered if large 100-150ml vegetable oil

ãÛÔ Ô»«ÂÉè 10g fresh rosemary, leaves picked »÷¨ÉÔÔ 5g fresh thyme, leaves picked and »÷¨ÉÔÔ

£ ¢Û¨ ۣ»÷¨ÉÔÔ

1 Put the potatoes in a large saucepan with a good pinch of salt; cover with cold water. Bring to a simmer, then cook for 10-15 mins until they are just turning tender.

2 Meanwhile, preheat the oven to gas 7, 220°C, fan 200°C. Pour enough oil into a large baking tray so it covers the base. Heat in the oven for 10 mins. Drain the potatoes in a colander and leave to steam-dry for 3-4 mins. Tip back into the pan ÂÛԫ¸»Éóã¨Éè]ÛÉÂ

cover and, holding the lid in place, gently shake the pan to toss the ÔÉããÉÛ «Â ã¨Éè

3 Remove the hot oil tray from the oven and lower in the potatoes with a spoon. Coat the potatoes in the sizzling oil, then roast for 30-40 mins, turning halfway through, until golden and crunchy.

4 Add the herbs and toss with the potatoes. Bake for another 5 mins until the potatoes are deep golden.

1-2 tbsp clear honey, to taste 3 tbsp roasted chopped hazelnuts

1 Preheat the oven to gas 7, 220°C, fan 200°C. Toss the sprouts with the oil, season and transfer to a baking sheet in a single layer. Roast on the top shelf for 20-25 mins until lightly golden and the thicker middle stems are tender.

2 Add the butter, honey and hazelnuts and stir to coat the sprouts. Roast for 5-10 mins until golden brown and starting to crisp ã ã¨£Û ]ÛÉ ô«ã¨ Û»ã transfer to a warm bowl to serve.

Each serving contains

CRISPY HONEY-ROASTED SPROUTS

Serves 6 Takes 35 mins Cost per serve 39p

500g sprouts, bases trimmed and halved

2 tbsp vegetable oil 25g butter, softened

GET AHEAD

Parboil and flour the potatoes up to step 2, then cool and freeze. On the day, roast from frozen for 1 hr.

GIVE ME MORE! +

Find a vegan main on p44 and an idea for salmon on p32.

TASTE THE FUTURE OF MEAT

Your traditions

How we celebrate Christmas

Who says it’s all about the turkey? We asked Tesco magazine readers what Christmas looks like in their household – and discovered some brilliant traditions

While, in the UK, Christmas dinner centres on turkey, it’s ÷ ÂÉ ÁÂÛ ã¨É»÷ ÔÉÔ転Ûã«ó¢Ûã/Âó Á«»»«É ÔÉÔ»ôÔԫ£ ¢É㨫Ûã Á㢠Christmas meal*. For others, 25 December isn’t even the main event: one in 10 of us doesn’t celebrate Christmas. But for those who do, it’s our own quirks and traditions that make it ÛÔ «»Â 㨠¢ÉÉ èÛ ô»ÛÉ«ã»÷ »Éó ãÉã

LEAVE ROOM FOR DESSERT

We have a Provençal-style Christmas meal, which is copious, necessitating stretchy trousers, not least because of the 13 desserts!

Caroline

Craig

DOUBLE BUBBLE

Our family celebrates the eight days of Hanukkah, a Jewish festival that can fall either side of Christmas, as well as Christmas. We light a candle each night and recount the story of the Maccabees, then eat some gelt, which are chocolate coins, just so this tradition has a fighting chance against my four-year-old’s Advent calendar. We also eat doughnuts and latkes (potato cakes made with oil) to remember the oil that never stopped burning. We have a very Santa-orientated Christmas Day, with lots of presents and a Christmas dinner usually of lamb or chicken.

Vivienne Perry

JUST THE TWO OF US

After two Christmases backpacking, then living in Qatar, we got used to it being just us doing whatever we wanted. Now we’re back in the UK, we still like to be on our own in our PJs all day (no arguing about whose parents to see!). For breakfast we have Ferrero Rocher, and whatever we fancy for lunch – last year it was steak and peppercorn sauce. Elie and Rich Orry

HOLLY JOLLOF CHRISTMAS

Our family menu ranges from roast lamb, barbecue chicken wings and steamed salmon, to Ghanaian dishes like jollof rice, fish and kenkey stew (a staple dish made from ground corn), and shito (pepper sauce). My top pudding is Uncle John’s sponge cake with custard. Samuel Mensah, director of Uncle John’s Bakery. Find Samuel’s recipe for chocolate star bread on p65.

BACK TO YOUR ROOTS

After years of traditional Christmas food when I was a child, my parents have gone back to their heritage and now we have a small-scale roast combined with a full-blown Sri Lankan curry feast. We typically have Mum’s spicy potato curry with green chilli in coconut sauce, fried aubergine cooked with mustard seeds, spicy yellow lentil curry (cooked in either regular milk or unsweetened coconut milk) with red chillies – all served with coconut sambol (grated coconut, onion, red chilli, lemon) and rice. It’s insanely delicious and combines nicely with a roast chicken, simple salads and roasted vegetables such as carrots and sprouts.

Karen Edwards

KAREN’S MUM’S SRI LANKAN POTATO CURRY

Serves 4

Takes 40 mins

Cost per serve 51p

1kg potatoes, peeled and chopped into 2-3cm chunks

2 tbsp vegetable oil

1 onion, thinly sliced

4 dried curry leaves

3 cardamom pods, crushed

1 small cinnamon stick

2 garlic cloves, thinly sliced

2-3 green chillies (to taste), sliced lengthways

1 tsp ground turmeric

1 tsp mustard seeds

400ml tin light coconut milk

15g fresh coriander, leaves chopped (optional)

1 lime, cut into wedges to serve (optional)

1 Boil the potatoes for 10 mins until just tender when pierced with a fork but not falling apart. Drain and set aside for 5 mins to steam-dry.

2 Meanwhile, heat the oil in a frying pan over a medium heat and add the onion, curry leaves, cardamom pods and cinnamon stick. Fry for 7-9 mins, stirring occasionally, until the onion has softened.

3 Add the garlic, chillies and Ω tsp turmeric; cook for 2 mins. Reduce the heat to low, add the mustard seeds and potatoes and cook for 3-4 mins until well coated in the

spices. Don’t allow the potatoes to break or soften too much.

4 Pour in the coconut milk and season with salt. Add the remaining turmeric and simmer for 20 mins until the sauce has reduced and thickened but still covers most of the potatoes. Stir in most of the coriander, if using. Scatter with the remaining coriander and serve with the lime wedges for squeezing over, if you like.

Each serving contains

77% 80% 250K

geese are eaten in the UK at Christmas**, compared to 10 million turkeys***

of people say they have a roast on Christmas Day, but 2% of those surveyed go for pie and chips†

of people think Yorkshire puddings should be part of Christmas dinner††

7 days, 7 ways

Get every day off to a great start with these brilliant porridge toppers

Pearkicker Nuts forfruit

Naturally sweet pears and crunchy toasted nuts are topped with ground ginger to make this Pears & almond porridge pure comfort food.

¢Ûã«óóÉè Á«ö ¢É ã¨É» winter months: this Gingerbread porridge blends ground ginger with chopped walnuts and silky honey.

Try a classic combo: this PB&J porridge mixes the saltiness of peanut butter with sharp raspberries. Add a twist with a sprinkle of chia seeds.

The bitterness of dark chocolate

«Û ÉÛã÷ 㨠£É»Â Û÷èÔ fruity satsuma zest stirred through this Choc orange porridge

C hai latte

WEEKEND TREAT

BERRY BLAST

Try this Spiced super berry porridge: Put 50g frozen summer fruits mix, Ω tsp ground cinnamon and 1 tsp clear honey in a small saucepan over a medium heat and cook for 8 mins, stirring occasionally, until syrupy and the fruit is breaking down. Meanwhile, make the Quaker Oat So Simple to pack instructions. To serve, swirl the compote through the porridge and top with a drizzle of honey and a pinch of cinnamon.

Wholegrain

Quaker Oat So

Simple Original Porridge Sachet Family

You’ll do a double-take with this Marmalade on toast porridge, which has dollops of marmalade and ground

This comforting Chai latte porridge «ÛóÉè ô«ã¨ ôÁ«Â£ ÂèãÁ£ cinnamon and ginger. Use a latte template to nail the look.

Pack 20 x 27g, £4 (74p/100g), is quick to make. With so many DIY toppings you could add, breakfast will always be worth getting up for. Find the full recipes for these ideas at tesco.com/recipes

Plan and save

Savvy shopping

Get ahead and feel organised with our Christmas shopping tips, designed to help you save time and avoid the queues

MIDDLE OF THE MONTH…

EARLY DECEMBER…

This is the time to get organised. Plan your Christmas feasting and create a list of what you want to eat when. If you haven’t already done so, check out tesco.com/festive-food and order your favourite foods now. Also, now’s the time to make plenty of room in the freezer.

USE THE FESTIVE MENU HELPER

Need inspiration? Create a menu using our online Christmas meal planner at tes.co/festivemenuhelper. Simply save the recipes, ready-made products and drinks you like and a shopping list will be written for you. Print it out to shop in store, or just click to place the order online.

THINK FREEZER FRIENDLY &ÉÁ Ô«£Û «Â»Â¸ãÛ ãÉ ÔÉãÉ»Û »ÉãÛ É¢¨«ÛãÁÛ «ãÁÛ can be frozen ahead, even milk and cheese! Look for the freezer symbol on food packaging and always follow instructions.

USE TECHNICAL SUPPORT

Did you know you can use Google Maps to help you avoid busier times at the supermarket? Enter the location of your nearest store, click to view more information and scroll down to discover popular times.

CHECK THE SHELF LIFE

Cured meats, hard cheeses and root vegetables all have longer shelf lives than fresh fruit and greens. Potatoes and parsnips stored in a cool, dark place can keep for up to three weeks. Always check the labels and storage instructions. 1

FIND YOUR FESTIVE SPIRIT

Alcohol has a long shelf life, as does anything in tins, jars or bottles. Get these in early to spread the load.

CHRISTMAS WEEK…

All you need are fresh salads and greens. But it is possible to avoid shopping in Christmas week completely. Almost everything can be bought early in the freezer section, from Brussels sprouts to show-stopping puddings.

THINK OUTSIDE THE (COLD) BOX

If fridge capacity is running low, it’s worth noting that fruit and vegetables don’t have to be in there (think where they are in store). Keep root veg in a lidded container outside and make use of garage or shed space.

IT’S A DATE!

Don’t throw food away because it is past its ‘Best before’ date. This date acts as a guide for quality and doesn’t mean the item is dangerous to eat if the date has passed. ‘Use by’ dates, however, indicate there may be a safety risk if food is eaten after this time.

IN SEASON

Give fresh produce a starring role on your festive table with these special recipes

Clementines

Small, sweet and easy to peel

Need to know Choose fruit with bright skin that feels loose.

FRENCH TOAST WITH CARAMEL CLEMENTINES

Serves 4 Takes 25 mins plus chilling Cost per serve £1.13

4 clementines, 2 zested, all peeled 180g caster sugar

3 tbsp Grand Marnier or Cointreau

a few thyme sprigs, leaves picked, plus extra to garnish (optional)

3 medium eggs

3 tbsp milk

º tsp ground cinnamon

4 x 2cm-thick brioche slices 10g unsalted butter

ãÛÔ ÛèÂÉô É«»

2 tsp icing sugar 200g Greek yogurt or crème fraîche

1 Slice the clementines into 6mm rounds using a small, serrated knife. Transfer to a bowl with any juice.

2 Put the sugar in a large, heavybased saucepan with 75ml water and heat gently until the sugar has dissolved. Increase the heat and bubble, without stirring, for 4 mins or until it turns a copper colour. Whisk in the Grand Marnier or Cointreau (be careful; it may spit). If it turns grainy, continue to heat gently, stirring, until smooth again.

3 Remove from the heat and add the thyme leaves, clementines and juice. Quickly coat the slices, then

pour everything onto a plate. Leave to cool, then chill for 15 mins.

4 Mix the eggs, milk, cinnamon and half the clementine zest in a shallow bowl. Soak the bread on both sides until it’s all absorbed.

5 Heat the butter and oil in a frying pan over a medium heat until foaming. Fry the bread for 4 mins each side until golden. Transfer to serving plates; dust with icing sugar.

6 Stir the remaining zest through the yogurt. Spoon the clementines over the toast, top with extra thyme, if you like, and serve with the yogurt.

Each serving contains

Festivebreakf

of the reference intake. See page 105.

Chestnuts

ã¨÷ Ûôã

Christmas favourite

Need to know Cutting a cross in chestnuts stops them exploding in the oven and helps them cook evenly.

CHESTNUT & SAUSAGE RAGU

Serves 4

Takes 30 mins Cost per serve £1.44

250g chestnuts (180g prepared)

1 tbsp olive oil

É«É»÷¨ÉÔÔ

£»«»ÉóÛ»÷¨ÉÔÔ

Ω tsp crushed chillies

1 tsp fennel seeds

¢Û¨ Û£ »óÛ»÷ Û»« 454g pack Cumberland sausages, squeezed from their skins

2 tbsp tomato purée 125ml white wine

1 chicken or vegetable stock cube, made up to 200ml

4 tbsp whipping cream

300g tagliatelle or pappardelle

£ ¢Û¨ ÔÛ»÷ »óÛ Ô«¸Â »÷¨ÉÔÔ

20g Parmesan or vegetarian hard ¨Û»÷ £ã

1 Preheat the oven to gas 6, 200°C, fan 180°C. Use a sharp knife to make a cross in the top of each chestnut.

MAKE IT VEGGIE

b i th

Swap the bangers in this for gluten-free Meatless Farm Meat Free Sausages 300g, £2 (67p/100g). Made from pea protein, they’re a tasty source of fibre and high in protein.

ADVERTISEMENT PROMOTION

Transfer to a roasting tin and roast for 25 mins or until the shells start ãÉ Ô»ô÷ V» Éã¨Û¨»»Â papery husk, then roughly chop.

2 Meanwhile, heat the oil in a frying pan over a low heat; fry the onion for 8 mins. Stir in the garlic, chilli, fennel and sage and cook for 1 min.

3 Add the sausagemeat to the pan, breaking into small pieces with a wooden spoon. Fry for 5 mins, then stir in the tomato purée. Cook for 1 min, then add the wine; bubble for 1-2 mins until reduced and sticky.

4 Stir in the chestnuts and stock. Simmer gently for 10 mins until thickened. Add the cream and bubble for 1 min.

5 Meanwhile, cook the pasta to pack instructions. Drain, then add to the pan with the ragu and stir to coat. Divide between 4 bowls; scatter with the parsley and Parmesan.

Each serving

For more chestnut recipes, visit

Neô iea ¢or C¨ristmasDa÷

Curly kale

óÛã«»»¢÷ £Â high in vitamin C*

Add the leftover cannellini beans to a stew or casserole, or blitz into houmous.

Need to know Kale retains its óÉèãã ô¨Â ÛãÁ ÉÉÛã«÷

KALE & ALMOND PESTO WITH WHITE BEAN MASH

Serves 4

Takes 30 mins

Cost per serve 98p

4 tbsp extra-virgin olive oil

»£ £»«»ÉóÛ»÷ Û»« É裨»÷¨ÉÔÔ ÉÛÁ ÷ ÛÔ«£Û »óÛ»÷ ¨ÉÔÔ

1Ω x 400g tins cannellini beans, «Â«ÂÛ

ãÛÔ ô¨«ã ô«Â É« ó«Â£ to taste £è»÷ ¸» 㨫¸ Û㻸ÛÁÉó £¸»ÁÉÂÛ ãÉÛã £ Ô«Â ÂèãÛ ãÉÛã £ £ã ÔÉ«ÂÉ »ÁÉ ¶è« ¸ Û»ÁÉ ÛãÁ ¸» to serve (optional)

1 ,ããÛÔ É«» «Â»£ÛèÔ Éó»Éô ¨ãã¨Û»«£»« ÂÉÛÁ÷¢÷ ¢ÉÁ«Âã¨Â Ûã« «Â ã¨ÂÛÂÁ» ôãè» ¢ÉÁ«ÂÛ ãÉèã¨Â»«ãû «Â ¢ÉÉÔÉÛÛÉô«ã¨ ã¨ó«Â£èÂã«» ÛÁÉÉã¨ÛÛÉÂ]Ô«ÂãÉ Ûó«Â£Éô»Â¸Ô ôÁ 2»«ãû 㨸»«Â¢ÉÉÔÉÛÛÉ ô«ã¨ 㨸»ÁÉÂÛÔ«ÂÂèãÛ

ÔÉ«ÂɨÉÔÔ£»«»ÁÉ ¶è«ãÛÔ É«»ÂãÛÔÉ» ôã]ÛÉ ãÉ ãÛ㣠ɢ 㨸»ÔÛãÉ ãÉ ã¨Â ÁÛ¨ÂÛô«» ã¨É裨 'ã Û óô«ã¨¸Û»ÁÉ öãÛãÁ¸»«¢ ÷Éè »«¸ô«ã¨ ã¨Ûã É¢ ã¨ÔÛãÉ«ûû»Éó Each serving contains of the reference intake. See page 105.

LURPAK® CHRISTMAS DESERVES

Chantenay carrots

Delicate little carrots with vibrant É£ۨ

Need to know There’s no need to peel, just give them a scrub.

HARISSA-ROASTED CARROT SOUP

Serves 4

Takes 1 hr 15 mins

Cost per serve 93p

2 x 500g packs Chantenay carrots, scrubbed and tops trimmed

1Ω tbsp olive oil

2 tbsp harissa paste

1 tsp cumin seeds

4 large garlic cloves, skin on »£ É«É»÷¨ÉÔÔ

1 vegetable stock pot, made up to 1ltr

1 tbsp clear honey

To serve 4 tbsp Greek or natural yogurt 40g pomegranate seeds fresh coriander leaves (optional) crusty bread and butter (optional)

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the carrots on a large, shallow roasting tray and toss with 1 tbsp oil, the harrisa and cumin; season. Add the garlic and roast for 45-50 mins until tender and starting to turn golden.

2 Heat the remaining Ω tbsp oil in a large saucepan over a low heat. Cook the onion for 10 mins, then add the carrots and squeeze in the garlic (discard the skins). Pour over the stock and 100ml water, bring to the boil, then reduce the heat and simmer for 10 mins.

3 Pour into a blender in batches (or use a stick blender) and blend until smooth. Pour through a sieve,

scraping back into the pan. Add the honey, season with pepper and heat through. Add a little more water or stock to loosen, if you like.

4 Spoon into bowls with a swirl of yogurt, a scattering of pomegranate seeds and some coriander leaves, if using. Serve with crusty buttered bread, if you like.

Each serving contains of the reference intake. See page 105. Carbohydrate 27g Protein 3g Fibre 6g 1 of your 5-a-day; low in fat

Medjool dates

Large, juicy and sweet

Need to know Medjool dates originated in North Africa.

STICKY DATE, GINGER & SHERRY TOFFEE PUDDING

Serves 10 freeze pudding and sauce separately

Takes 2 hrs 25 mins

Cost per serve 91p

225g unsalted butter, plus extra for greasing Ÿ£ Û»¢«Û«Â£Éè Ô»èÛöã ¢É dusting

320g pitted Medjool dates, cut into chunks

1 tsp bicarbonate of soda

3 tbsp black treacle

2 tbsp golden syrup

350g light soft brown sugar

2 large eggs, lightly beaten

2 tsp ground ginger

150ml double cream

60ml Tesco Finest PX sherry

3 balls stem ginger, roughly chopped vanilla ice cream or double cream, to serve (optional)

1 Grease a 1.2ltr pudding bowl with èããÂèÛã ô«ã¨»«ãã»ÉèVèã a large saucepan (deep enough to hold the bowl) on the hob and place an upturned heatproof saucer inside. Grease a large sheet of foil and fold a 4cm pleat along the middle.

2 Vèã£ãÛ «Â¨ãÔÉÉ¢ bowl with the bicarbonate of soda and pour over 200ml boiling water. Leave to soak for 15 mins, then stir and mash with a fork.

3 Meanwhile, beat 75g butter, 2 tbsp treacle, the syrup and 150g sugar in a mixing bowl with an electric whisk for 5 mins until creamy. Add the beaten egg a little at a time, beating well between additions. Mix the Éèô«ã¨ 㨣É裫£]«¢ã half into the mixing bowl, slowly ã«Â£ «Âã¨Â Á«ö «Â ã¨Ûã ]ã« in the date mixture.

pud

4 ]ÔÉÉ «ÂãÉ ã¨Ôè«Â£Éô»

Cover with the foil so the pleat is »É£ ã¨Âã]èÉè the side with string and make a string handle across the top of the Ôè«Â£Éô» V»É ãÉÔ É¢ 㨠saucer in the pan and pour in boiling water to halfway up the sides of the pudding bowl. Bring to the boil, then cover and turn down 㨨ã ãÉÛ«ÁÁ]ãÁ ¢É 2 hrs, topping up the water as needed, or until a skewer inserted in the centre comes out clean.

5 For the sauce, pour 1 tbsp treacle, 150g butter, 200g sugar, the stem ginger and 120g dates into a saucepan. Heat until the sugar has

melted, then stir in the cream and sherry. Bubble for 5 mins to thicken.

6 Invert the pudding onto a warmed plate.

V«¸»» Éóô«ã¨ cocktail stick and brush generously with sauce.

] ó«Â Û»«Û ô«ã¨ ÁÉ sauce spooned over, and ice cream or cream, if you like.

HAPPY CHRISTMAS

from Jamie

Hi guys,

Christmas is my absolute favourite time of year, and I want 2020 to be ÂÉ«ÂãKè»ã«ÉÂÛ Á÷ ÂãÉ«ã ÁÉö«»ã¨«Û festive season, but I, for one, want èÛ»» ãÉ Á¸ã¨ÁÉÛã É¢ «ã ]É /ó £Éã»ÉÉ¢«ÔÛ ãÉ ¨»Ô ÷Éè £ã «Â ã¨ÁÉÉ¢ÉÁ¸«Â£ Ûã ãÛ ÂÛ«Û ã¨ã ô«»»ÁÔ èÔ¨«ÛãÁÛ «Â« ÉÂÛÔÉÉ¢軫»è«Â£ ãÉó«ó» É¢ ã¨ÔôÂɸ㫻 É ÔãÉÛ÷ ô÷Û ãÉÁ¢è«ã Âó£Á÷÷Û É¢ c«ÔÛ ÁÛÛ »ÉôV»èÛã¨Û ÁÉö»èÛ«ó «ÔÛ ÉóÉ ãÛÉÉÁ«ÔÛ «Â»è«Â£ ¨Éô ãÉ èÛèÔ»» ã¨ÉÛ »Éó»÷ »¢ãÉóÛ ]É £è÷Û»ãÛ ¨ÂÛÛ ã¨ã¨«ÛãÁÛ ÛÔ««ã£ãÉɸ«Â£ Big love,

POTATO & PARSNIP AL FORNO

why jamie loves it

The oven does the hard work in this creamy, indulgent side dish.

Serves 10 as a side

Takes 1 hr 40 mins Cost per serve 34p

ÔÛ«ÔÛ

¸£ ÔÉããÉÛ

2 onions

£»«»ÉóÛ

20g fresh thyme

£¨ÛãÂèãÛÉÔã«É» olive oil

Á» ۫£»Á

£ Áãè Y >«Ûã

1 Preheat the oven to gas 6, 200°C, fan 180°C. Scrub the parsnips and potatoes (there’s no need to peel ã¨ÁÔ» ã¨É«ÉÂÛ»÷ slice it all, adding to a large ÛÛÉ»«Û¨Û ÷Éè £É

2 V»Â»÷ Û»«Â㨠£»«Ûã«Ô «Â ÁÉÛã É¢ ã¨ã¨÷Á ã¨ÂÉ裨»÷Û¨ÂÁÉÛã É¢ the chestnuts (if using). Drizzle over 2 tbsp oil, add a good pinch of sea salt and black pepper, and toss

ó ÷㨫£ ãÉ£ã¨ô»»Â£«Â ¢«»÷ó »÷ÔÉèÉóÁ» ôãã¨Â ã«£¨ã»÷Éóô«ã¨ ¢É«» and roast for 1 hr 10 mins.

3 Remove the dish from the oven, lift up the foil and drizzle over the cream. Re-cover, then put a folded ããÉô» É ãÉÔ¢軻÷ ÔÛÛ Éô ãÉÉÁÔÛÛó ÷㨫£ Discard the foil.

JAMIE’S 12 DAYS OF TIPS-MAS

Scan the QR code to reveal more of Jamie’s festive tips and recipes. Jamie’s 12 days of Tips-mas starts on 7 December – take a sneak peek on the gift tags in these pages.

4 &«Â»÷ £ãÉóã¨¨Û Ûããô«ã¨ ã¨Û ó¨ÛãÂèãÛ ÂÔ«¸ Éóã¨Á«Â«Â£ ã¨÷Á »óÛ«ûû»ô«ã¨ãÛÔ É«»ã¨Â return to the oven for a further 20 mins, or until golden and bubbling.

>ã «ã ۫㠢ɢô Á«ÂÛ¢ÉÛó«Â£

Each serving contains

17.1g5.7g7.0g0.3g

29% 8% 5%

of the reference intake. See page 105. Carbohydrate 29.3g Protein 7.0g Fibre 5.2g Source of vitamin B6, which supports normal energy-yielding metabolism

JAMIE’S TOP TIP

Use up leftover bread in a crumb topping. Feel free to mix up the veg – celeriac, carrot or fennel all work well here too.

WRAP IT

FESTIVE PRAWN COCKTAIL

This has a great twist – old-school iceberg lettuce at the bottom, topped with spoons of creamy avocado and sweet fresh mango. why jamie loves it

Serves 6

Takes 15 mins

Cost per serve £1.53

4 tbsp Greek-style yogurt

2 tbsp tomato ketchup

hot chilli sauce

1 lemon

300g cooked peeled prawns

1 small iceberg lettuce (about 400g)

2 ripe avocados

1 large ripe mango

1 punnet of cress (optional)

1 In a bowl, mix the yogurt, ketchup, 1 tsp chilli sauce and a good squeeze of lemon juice, then season to perfection. Stir in the prawns until well coated.

2 tÛ¨»«¸ ÉÂ÷ ããã÷ Éèã »óÛ»÷ ۨ㨻ããè Halve, destone and peel the óÉÉÛã¨Â»÷ Û»«]»«ã¨ mango cheeks away from the stone, then score a small criss-cross Ôãã «ÂãÉ ã¨Û¨ÂÔèÛ¨ outwards so that you can easily slice 㨨èÂ¸Û É ã¨Û¸«Â

3 Divide the lettuce between 6 small serving bowls or plates, followed by the sweet mango chunks and creamy avo slices. Spoon over the dressed prawns, snip over the cress, if using, and add an extra dash of chilli sauce. Serve with lemon wedges, for squeezing over.

Each serving contains

of the reference intake. See page 105.

Carbohydrate 7.9g Protein 12.0g Fibre 0.5g High in protein, which supports the maintenance of muscle mass

JAMIE’S

TOP TIP

This is also great with lime and fresh coriander. Take it up a notch with extra seafood, such as picked crabmeat or smoked salmon.

FREEZE IT Batch-up

flavoured butter to super-charge steamed greens, potatoes, fish or bread.

MIX IT

GIANT STUFFED MUSHROOMS

Hero-ing the mighty Portobello mushroom, this delicious side or 󣣫Á«Â «Û Ô¸ô«ã¨óÉè why

Serves 8

Takes 1 hr 10 mins

Cost per serve £1.06

2 onions

2 garlic cloves

olive oil

20g pack fresh thyme

8 Portobello mushrooms

50g hazelnuts

50g stale bread

red wine vinegar

440g baby spinach

whole nutmeg, for grating

60g halloumi (optional)

1 V¨ã 㨠Éó ãÉ £Û ¢ÂŸ V»Â»÷¨ÉÔ ã¨ É«ÉÂÛ Ô»Â»÷ Û»« 㨠£»«Â Ô» «ã»» «Â »£

ÂÉÂÛ㫸 Ô É »Éô ¨ã ô«ã¨ ãÛÔ É«» ]ã«Ô «Â ÁÉÛã É¢ 㨠ã¨÷Á »óÛÂÉɸ ¢É Á«ÂÛ É èÂã«»

ÛÉ¢ã Û㫫££è»»÷

2 DÂô¨«» Ô» 㨠ÁèÛ¨ÉÉÁÛ

ÂÁÉó 㨠Û㻸Û»÷

¨ÉÔԫ£ 㨠Û㻸Û Ի«Â£Û «£ ãÉ ã¨ ó£ ÔÂÛ ÷Éè

£ÉèÛ¨ 㨠ÁèÛ¨ÉÉÁÛ ô«ã¨ ãÛÔ

É«» ã¨Â£èÔ Û« èÔ ÉÂ

»£¸«Â£ ã÷ ]ԫ¸» ô«ã¨

ԫ¨ É¢»¸ ÔÔÔ ÔÉÔ «Â

㨠Éó ¢É Á«ÂÛ

3 ]ã«Ô ã¨Á«Â«Â£ ã¨÷Á «ÂãÉ ¢ÉÉ ÔÉÛÛÉ ô«ã¨ 㨠¨û»ÂèãÛ ã «Â ã¨ ãÛÔ É«»Â »«ãû «ÂãÉÉ裨èÁÛ

4 ãÛÔ ó«Â£ ãÉ ã¨ ó£ ÔÂ

 Ûã« «Â 㨠Ûԫ¨«Âã¨Û «¢  ô«ã¨ £ÉÉ £ã«Â£ É¢ ÂèãÁ£Éɸ ¢É Á«ÂÛ É èÂã«» Â÷ »«Öè« ¨ÛóÔÉã YÁÉó 㨠ÁèÛ¨ÉÉÁ ã÷ ¢ÉÁ 㨠Éó ÛÔÉÉ 㨠ÁèÛ¨ÉÉÁ÷ ¶è«Û «ÂãÉ ã¨ Ûԫ¨ ã¨Â«ó« 㨠Ûԫ¨ Á«öãèãô 㨠ÁèÛ¨ÉÉÁÛ ]ԫ¸» Éó 㨠Âèãã÷èÁÛ £ã Éó ã¨

Get ahead: stuff the mushrooms and pop in the fridge overnight, ready to bake on the Big Day.

¨Û«¢ è۫£¸ ¢É ÂÉ㨠Á«ÂÛ É

Each serving contains

of the reference intake. See page 105. Carbohydrate 8.8g Protein 7.4g Fibre 3.3g Source of protein, which supports the maintenance of muscle mass

PIMP

jamie loves it

Derek Sarno

LIVING ON THE VEG

Cook a fantastic vegan Christmas dinner this year with Derek Sarno’s meat-free alternative

For Derek Sarno, Tesco’s director of plant-based innovation, creating the best plant-based foods for everyone to enjoy is key. Here, he shows us a brilliant way to serve up the new Wicked Kitchen festive centrepiece, with an easy misoÉÉ»« Ûã裠ÛèÔÛóÉè ÷ mushroom gravy.

NO-TURKEY ROAST CROWN WITH STUFFING & MUSHROOM GRAVY

Serves 4 freeze gravy and stuffing only, separately Takes 1 hr 10 mins

Cost per serve £2.86

1 tbsp vegetable or olive oil, plus 1 tsp

500g Wicked Kitchen no-turkey crown

450g red cabbage, cored and sliced 200g pack peeled Brussels sprouts, trimmed and shredded

1 large leek, trimmed and sliced

80g pack pomegranate seeds

For the mushroom gravy

250g pack Tesco Finest Forestiere Mushrooms, thinly sliced

1Ω tbsp Wicked Kitchen sage, onion & garlic seasoning

45g plant-based spread, plus extra for greasing

Ω onion, diced

£ Ô»«ÂÉè

10g fresh sage, leaves picked and roughly chopped

1 vegetable stock pot, made up to 550ml

%ÈÖ â§ÚâçÁ¢

£ÉÉ»«èã «ÂãÉ ÛÁ»»ÉãÛ 200g stale crusty bread, diced

1 tsp garlic powder

1 tbsp white miso paste a few thyme sprigs, leaves picked

oven for 10 mins. Stir in 15g spread and 2 tbsp water; set aside. Reduce the oven to gas 5, 190°C, fan 170°C.

2 Meanwhile, melt 30g spread in a pan over a medium heat. Cook the É«É ¢ÉÁ«ÂÛã¨Éè cook, stirring, for 2 mins. Stir in the sage and remaining sage, onion & garlic seasoning; cook for 1 min.

3 Slowly stir in the stock; simmer for 5 mins. Stir through the mushrooms and simmer for 15 mins; set aside.

4 Meanwhile, roast the no-turkey crown to pack instructions.

5 Boil the broccoli for 3 mins, drain, then transfer to a large, heatproof bowl with the bread and garlic powder; season with pepper. Whisk the miso paste into 200ml water, then add to the bowl; leave for 2 mins to soak. Blitz in a food processor until it comes together, then roll into 16 balls. Transfer to a baking tray and bake for the last 20 mins of the crown’s cooking time

6 Heat a large, lidded frying pan over a medium-high heat. Add 1 tsp oil and sear the cabbage for 5 mins. Stir in the sprouts and leek with 3 tbsp water. Cover and cook for 8 mins, stirring halfway through.

7 Pile the veg onto a large serving platter and arrange the no-turkey Éô É ãÉÔô«ã¨ ã¨Ûã裻»Û around it. Scatter with pomegranate seeds and thyme and serve with the mushroom gravy.

Wicked Kitchen No-Turkey Crown 500g, £5 (£1/100g)

1 Start with the gravy. Preheat the oven to gas 7, 220°C, fan 200°C. Heat a large, ovenproof frying pan over a medium-high heat; add 1 tbsp oil. Arrange the mushrooms in a single layer and sprinkle with 1 tbsp sage, onion & garlic seasoning. Cook for 10 mins without stirring. Stir, then transfer to the

Each serving contains of the reference intake. See page 105.

DEREK’S TIP

DEREK SAYS

‘The Wicked Kitchen no-turkey crown is perfect for celebrating Christmas –easy, tender, succulent and delicious!

‘

Any mushrooms work great in this gravy. Try button mushrooms to keep it simple, or king oysters to get fancy. One of my favourite ways to prep king oyster mushrooms is to shred them with a fork instead of slicing; it gives a totally wicked texture. Give it a go!

Clinically proven to treat gum disease for healthier gums in as little as 2 weeks.

For gingivitis treatment and daily gum protection. For best results use twice daily until gums are healed and bleeding has stopped. Can also be used long term to prevent gingivitis from reoccurring.

How to build

A canapé

Base

Topping

Flavour boost

Garnish

Roasted baby potatoes

Crostini or bruschetta

Mini tartlet cases

Little Gem lettuce leaves

Soft cheese

Pesto

Houmous or guacamole

Caramelised onion chutney Cranberry sauce

Lemon zest

Cornichons or capers

Watercress

Soft fresh herbs like dill, thyme or chives

Blinis Cucumber slices

Sliced chilli

WORDS BRYONY BOWIE PHOTOGRAPHY ALEX LUCK

STYLING TAMZIN FERDINANDO

Smoked salmon Prosciutto Brie or Camembert Cooked chicken Sundried tomatoes

100% NATURAL, PARMA HAM ’ S SWEET FLAVOUR AND SILKY TEXTURE CAN ELEVATE ANY DISH, MAKING IT THE ULTIMATE FEEL GOOD FOOD.

Look out for Parma Ham in Tesco’s stores.

Ready for anything

Impress everyone and light up your New Year’s Eve with these flavour-packed recipes to freeze ahead or make easily on the day

Turn over for the recipes

BRAISED LAMB WITH PRUNES & ALMONDS

Serves 6

Takes 1 hr 30 mins

Cost per serve £2.93

2 tbsp olive oil

2 large red onions, thinly sliced 750g diced lamb leg or shoulder

2 tsp ground cumin

2 tsp ground ginger

1 small cinnamon stick

2 garlic cloves, chopped 200ml sherry

200g ready-to-eat prunes

2 tbsp ground almonds

1 lamb or chicken stock pot, made up to 800ml 250g pack baby spinach cooked couscous, quinoa or rice, to serve (optional)

£ Ô¸ ¢Û¨ã »¢ ÔÛ»÷ »óÛ»÷¨ÉÔÔ £ ãÉÛ㸻ÁÉÂÛ pomegranate seeds, to serve (optional)

1 Heat 1 tbsp oil in a large, lidded saucepan over a medium-high heat. Fry the onions for 8 mins until soft. Remove and set aside. Add the remaining oil to the pan.

2 Season the lamb, add to the pan and brown on all sides for 5 mins. Add the spices, garlic and softened onions and cook for 1-2 mins. Add the sherry and bubble for 1 min on a medium-high heat. Stir in the

prunes, ground almonds and stock; bring to a simmer.

3 Cover, reduce the heat to low and cook for 1 hr 15 mins, stirring occasionally, until the lamb is tender. Add the spinach, replace the lid for 1 min to wilt, then stir through. Scatter with parsley and toasted almonds and serve with couscous or quinoa and pomegranate seeds, if you like.

Each serving contains

of the reference intake. See page 105.

GET AHEAD

Make ahead and freeze, ready to enjoy when you are. Will keep for up to 3 months.

Energy Fat Sugars Salt Saturates

BUTTERNUT, SAGE & CHEDDAR CORNBREAD SQUARES

Makes 20

Takes 1 hr 50 mins

Cost per serve 22p

650g butternut squash (prepared weight), peeled, deseeded and cubed (1.5cm)

3 tbsp olive oil

£ÂÉÂÁ» É ÔÉ»Âã

1 tsp baking powder

Ω tsp bicarbonate of soda

Ω tsp salt

2 medium eggs, lightly beaten

250g natural yogurt

200ml semi-skimmed milk

250g extra-mature Cheddar, »÷ £ã £ Ô¸ ¢Û¨ Û££Â»÷ chopped, remaining leaves reserved Tesco Finest sweet tomato & bird’s eye chilli chutney, to serve (optional)

1 Preheat oven to gas 6, 200°C, fan 180°C. Toss the squash with 1Ω tbsp olive oil on a baking sheet; season and roast for 40 mins until soft and golden. Line a 34 x 20cm tin with nonstick baking paper and reduce the oven to gas 5, 190°C, fan 170°C.

2 Combine the cornmeal or polenta, baking powder, bicarbonate of soda and salt in a mixing bowl. Add the eggs, yogurt, milk, 200g grated cheese, remaining olive oil, chopped sage and two-thirds of the squash. Mix to just combine, then spoon into the lined tin, smoothing the top.

3 Scatter with the reserved sage leaves, squash and cheese. Bake

¢ÉÁ«ÂÛ ÉèÂã«»«ÛÂÁ golden. Cool in the tin for 10 mins then turn out and cut into squares. Serve warm or cool with sweet tomato & chilli chutney, if you like. Each square contains

COOK’S TIP

Serve as finger food or as a side for a soup.

SHARING CAMEMBERT WITH PORT-ROASTED GRAPES

Serves 4

Takes 1 hr 25 mins

Cost per serve £1.46

500g pack black seedless grapes, snipped into small bunches

2Ω tbsp olive oil

1 tbsp caster sugar

4 rosemary sprigs

4 tbsp port

250g whole Camembert

Û¨ãÛ£»É ÔÛã ÷

50g walnut halves crusty bread, to serve (optional)

1 Preheat the oven to gas 6, 200°C, fan 180°C. Lay the grapes in a roasting tin lined with nonstick baking paper, keeping them on the vine. Drizzle over 1 tbsp oil, season, then roast for 20 mins. Scatter over the sugar and the leaves from

WINE MATCH

Tesco Finest Central Otago Pinot Noir 75cl, £13*, has a velvet-smooth finish and goes well with rich Camembert.

* Price excludes Scotland and Wales

3 rosemary sprigs, then pour the port around the grapes. Return to the oven for 15 mins, then set aside. Turn the oven down to gas 5, 190°C, fan 170°C.

2 DÂô¨«»»÷Û¨ã É¢»É É work surface and brush lightly with olive oil; top with a second sheet, brushing with olive oil as before. 㨫ۨãÉÛã ÛÉ ã¨ corners sit slightly to the right of the previous layer. Brush with olive oil and cover exactly with a fourth sheet, brushing with olive oil. Lay a ¢ã¨ Û¨ãÉôÂÉÛ㣫 brush with oil and cover with a » Û¨ã

3 Place the whole Camembert in the centre and bring the pastry up around it evenly like a moneybag, pressing together gently and arranging so the pastry corners form a spiky ‘crown’ on top. Don’t press together too tightly or the bunched-up pastry won’t cook through. Brush the entire surface with oil and transfer to a lined baking sheet. Dip the remaining rosemary sprig in the remaining drops of oil and set aside.

4 ¸ã¨»É Ô» ¢ÉÁ«ÂÛ then tuck the rosemary sprig in the top. Bake for 10-15 mins more until the pastry is golden and crisp. Spread the nuts on a tray and roast

»É£۫ã¨ÔÛã ÷ ¢Éã¨Â» 6-7 mins until golden. Allow to cool, then roughly crush or chop. Serve the pastry crown with the roasted grapes and their syrup, scattering ã¨ÂèãÛ ÉóãÉ«ۨ Each serving contains

of the reference intake. See page 105.

PART TWO 1 cake, 3 ways

Bring a little drama to your festive table and decorate your Christmas cake with one of these brilliant designs

the pears and chill. The cake will keep in an airtight box in a cool, dark place for up to 5 days.

cake

Poached pear caramel drip cake

POACHED PEAR

CARAMEL DRIP CAKE

Serves 20 Takes 3 hrs 10 mins plus overnight steeping

Cost per serve 99p

«ÔÁÉ¢ ÔÛ

£Ûã Ûè£

ó«»» ÔÉ ÛÛ ÛÔ Éèã

«ÂÂÁÉ Û㫸

Á Ô« £«Â£ £ãÉèã

ãÛÔ

Á» ô¨«Ôԫ£Á

öÁ ¢è«ã¸

£ ô¨É» Û¸«Â É»ÁÉÂÛ

£ ÔÂÛ

£ ÷Ûã»»«Û £«Â£É裨»÷

¨ÉÔÔ

ԫ¨ É¢«» £É» »èÛã

1 Peel the pears, leaving the stalk intact. Place in a lidded pan big enough for them to stand snugly. Add water: they should just be covered. Remove the pears; add 300g caster sugar, the vanilla pod and seeds, cinnamon stick and grated ginger.

2 Heat gently to dissolve the sugar, then add the pears back in and bring to just below simmering. Cover and poach for 2 hrs or until the pears are tender. Set aside to cool, then refrigerate in the liquid overnight to steep.

3 The next day, remove the pears from the syrup and set aside. Put the syrup in a saucepan over a medium-high heat for 20-30 mins, stirring occasionally, until reduced to a sticky glaze. You should be left with about 200ml.

4 Stir through the cream and set aside to cool and thicken for 10 mins, stirring occasionally to check consistency – it should coat the back of a spoon and be the consistency of caramel. When the sauce is thick enough to drizzle, spoon it over the cake, allowing drips to run down the sides. You can test this by seeing how fast it drips down the inside of the pan.

5 Meanwhile, for the candied nuts, line a tray with nonstick baking

paper. Put the remaining 50g sugar in a small frying pan with the nuts and 2 tbsp water. Heat over a medium heat for 3-4 mins, stirring all the time, until the sugar dissolves and the liquid evaporates, leaving an almost clear sticky coating over the nuts. Pour onto your prepared tray and quickly separate the nuts using 2 forks –they will be hot! Set aside for 10 mins to cool and harden.

6 When ready to serve, slice the pears in half lengthways and arrange 5 in the centre of the cake.

É»÷«ã¨Â» ¨»¢ Roughly chop the nuts and arrange around the pear halves with the diced pear and crystallised ginger. Finish with a sprinkle of gold lustre.

Each serving contains

of the reference intake. See page 105.

Serves 20 wrap well with clingfilm before freezing Takes 1 hr Cost per serve 99p

£Ô«Éã ¶Á öÁ ¢è«ã¸ £ Áû«Ô £÷ ãÉÉ»»»èÉ £Â

¢ÉÂÂã ««Â£ £É÷» ««Â£ £÷ ãÉÉ»»»¸ ««Â£¢ÉÁ £ Ô¸ ¸ ô«ã¨ >ÉóÉã Ûè£ Éã«É¢ÉÁÔ¸ £÷ ãÉÉ»» ««Â£¢ÉÁ £ Ô¸ É£ É Á«Âã¨ÉÉ»ã Dã¨Á¸Û

1 Melt the apricot jam in the microwave, or in a small saucepan set over a low heat, until runny, then brush evenly over the cake.

2 Roll out the marzipan between 2 large sheets of nonstick baking paper until about 0.5cm thick and large enough to cover the top

and sides of the cake. Drape the marzipan over the cake; carefully smooth and mould with your ¨ÂÛ c«Á ÉÂ÷öÛÛÂÛã aside. Repeat with the blue icing, rolling out to 0.5cm thick. Brush the cake with a little water, then drape the icing over the marzipan and smooth once again with your hands. Trim the excess and discard.

3 To make the snowman head, weigh out 125g leftover marzipan and roll into a ball. Press gently to ãã Û«ã¨Â Ô» ÉÂãÉ 㨸

4 Sift the royal icing into a bowl. Add 1 tbsp water and whisk on a low speed with an electric mixer (so you don’t incorporate too much air) for 2-3 mins or until you have a smooth, thick icing that’s not too runny. Add º tsp of water if it’s too thick. Spoon over the marzipan ball and cover most of the top of the cake, allowing small drips to run down the sides.

5 Roll 3 small balls (approx 5g each) from the black icing Âãã slightly for the snowman’s ‘coal’ buttons, 2 smaller rounds (approx 3g) for his eyes, and 5 small rounds (approx 1g each) for the mouth. Gently place on the icing; stick on the carrot decoration for the nose.

6 Roll the red icing into a very long sausage shape and use a sharp knife to cut fringe on the ends. Wrap round the neck and twist a couple of times at the front. Shape the remaining black icing into a hat, making the base approx 5cm wide and the top 3cm high. Set aside to allow the royal icing to set properly before placing it on the head. If it’s a bit wobbly, stick a cocktail stick halfway into the head to secure.

7 Use the Matchmakers to make ÁÛ¸«Â£ ÉÛÁ»»Ô«Û ¢Éã¨Â£Û

MELTED SNOWMAN CAKE

COOK’S TIP

Roll leftover fondant into a ball; wrap tightly with clingfilm. Store in an airtight container in a cool, dark place. Use within 6 months.

COOK THE COVER

GIVE ME MORE! +

vÈçÁÁâ§·ÖªÓ ¡ÖÈÀ ºÚâ ªÚÚçÈÁºªÁâ âÚȧ֪ÚâÀÚ·

SPARKLY CHRISTMAS FOREST CAKE

Serves 20 freeze trees separately

Takes 45 mins

Cost per serve 76p

100g unsalted butter

200g icing sugar

Ω tsp vanilla extract

Ω tbsp ground ginger

1 x 20cm fruitcake

ô «ÁÉÂÛ

30g desiccated coconut

2 tbsp white confetti sprinkles

2 tbsp silver pearl sprinkles pinch of edible silver lustre crystallised cranberries, to decorate (optional, see tip above)

1 Whisk together the butter, icing sugar, vanilla and ginger with an »ã«ô¨«Û¸ èÂã«» »«£¨ãÂè÷ Spread over the top and sides of the

¸è۫£Իãã¸Â«¢>ó» 㨠top, then scrape most of the icing ¸ Éã¨Û«Û ãÉ㸠»Éɸh۫£Ûã«£¨ã É ÉÛã palette knife will help you sweep the icing around the cake evenly, »ó«Â£ ÷Éè ô«ã¨ «ۨԣÛ

2 Carefully trim the wide rim of the ice cream cones with scissors to create a level base; trim a couple of them slightly smaller, if you like, so ã¨÷«Âã ¨«£¨ãÛ c¨Û ô«»»ÉÁã¨ãÛ

3 Put the coconut and sprinkles on ÛÔ㻣ԻãÛc¸É and, using a butter knife or palette knife, spread the outside with a little of the remaining buttercream, then roll through the coconut to Éã]ãÛ«ÂÔã ô«ã¨ 㨠Á«Â«Â£ÉÂÛÂÛԫ¸»Û

4 Scatter the top of the cake with the remaining coconut; arrange the

dip cranberries in pasteurised liquid egg whites, roll in granulated sugar and dry overnight on nonstick baking paper. crystalli hem, COOK’S TIP

ãÛ É ã¨ãÉÔ ]ããÉó㨠silver lustre and decorate with ÷Ûã»»«Û«۫¢ ÷Éè »«¸ Each serving contains of the reference intake. See page 105. Carbohydrate 52g Protein 6g Fibre 2g

WINE MATCH

Tesco Finest PX Sherry 37.5cl, £6*, is an ingredient in this cake – so it’s only fair to have a cheeky glass with your slice!

* Price excludes Scotland and Wales

RECIPES MIMA SINCLAIR PHOTOGRAPHY TOBY SCOTT FOOD STYLING LOTTIE COVELL PROP STYLING LUIS PERAL

deck your fridge with bottles of OJ,

fa la la la la la la la la

fancy bow not included

Desserts

CHRISTMAS CRACKERS

Show-stopping festive desserts reimagined with flavours from around the world

Orange, cardamom & pistachio Pavlova crown p62

Sarit and Itamar

Sarit Packer and Itamar Srulovich are co-founders of Honey & Co.

‘Growing up, pistachios were a treat reserved for special occasions. Combining them with cardamom and winter citrus is a match made in heaven. A real Middle Eastern celebration.’

ORANGE, CARDAMOM & PISTACHIO PAVLOVA CROWN

Serves 6

Takes 1 hr 20 mins plus cooling and chilling

Cost per serve 63p

100g demerara sugar

225g caster sugar

4 medium eggs, separated, 2 egg yolks reserved

º tsp cream of tartar or 1 tbsp white wine vinegar

8 cardamom pods, 3 lightly crushed, seeds removed from the rest and crushed

£ Ô«Û㨫ÉÛ»÷èÛ¨

2 oranges

100g extra-thick brandy cream

For the orange curd

100ml fresh orange juice (from roughly 1 orange)

25ml lemon juice (from roughly 1 lemon)

40g unsalted butter

ãÛÔÉÂÉè

1 Preheat the oven to gas 6, 200°C, fan 180°C and line a large baking sheet with nonstick baking paper. Mix the demerara sugar with 125g caster sugar and spread out on the sheet; bake for 7 mins, then use the paper to carefully pour the sugar into a jug. Reduce the oven to gas 1, 140°C, fan 120°C.

2 Meanwhile, whisk the egg whites and cream of tartar in a large, non-plastic mixing bowl on a low speed with an electric whisk for

1 min, then increase the speed to medium-high and continue to whisk ¢ÉÁ«ÂÛ ÉèÂã«» Ûã«Ô¸Û form. Still whisking the egg whites, slowly add the warm sugar a little at a time, whisking after each addition èÂã«» ã¨Á«öãè¢ÉÁÛ Ûã«Ô¸Û again. Once all the sugar has been incorporated, increase the speed to high and whisk for 5 mins or until ó ÷ Ûã«Â£»ÉÛÛ÷Âã¨Ûè£ has mostly dissolved. Fold in the ground cardamom seeds.

3 Spoon just under half the meringue into a large disposable piping bag and cut a 3cm opening; set aside. Spoon the rest of the meringue onto the lined baking ۨ㠫ÂÔã«»Éèã 18cm). Pipe the remaining meringue in 12 ‘towers’ about 4cm high around the edge to create a strong «Á ã¨ã ô«»» ¨É»ã¨»»«Â£ ]ԫ¸» the peaks with 10g pistachios and ¸¢É¨cè ã¨Éó É leave the meringue inside to cool ¢Éã »Ûã¨ÛÉÉ󫣨ã

4 Meanwhile, make the orange curd. Put the orange juice in a saucepan with the lemon juice, butter and 50g caster sugar and heat gently to melt. Increase the heat to medium, bring to a simmer, then remove from the heat.

5 Whisk the 2 egg yolks and ÉÂÉè«ÂÁ«ö«Â£Éô» ]»Éô»÷ pour the juice mixture over the egg mix, whisking continuously until well combined. Return the mixture to the pan and bring to a simmer over a medium heat, whisking all the time. Bubble gently for 1-2 mins until thickened.

6 VÛÛ ã¨É裨ÂÛ«óãÉ remove any lumps. Cover with »«Â£»ÁãÉ訫£ ã¨Ûè¢É¢ 㨠curd); set aside to cool completely.

7 Use a small, sharp knife to top and tail the oranges, then remove the skin and pith. Slice into 5mm rounds; transfer to a bowl with any juice and set aside.

8 Put the remaining 50g caster sugar in a small saucepan with 50ml water and the crushed cardamom

pods. Heat gently to dissolve the sugar, then increase the heat to high and bubble for 3 mins until thickened and syrupy. Set aside to cool for 15 mins, then pour over the orange segments. Cover and chill for 30 mins or until needed.

9 To serve, softly whip the brandy cream and swirl through 3 tbsp orange curd; spoon into the middle of the meringue. Top with the remaining curd and the orange slices and scatter with the remaining pistachios.

Each serving contains

GET AHEAD

The curd will keep for up to 2 weeks in the fridge. The cardamom oranges can be made up to 24 hrs in advance.

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

Headshot © Patricia Niven, Honey & Co

Samuel Mensah

CEO of Ghanaian bakery Uncle John’s This stunning loaf is layered with hazelnut chocolate spread and twisted into a star shape, for a festive twist on Uncle John’s renowned Ghanaian sweet bread.

UNCLE JOHN’S BAKERY’S TEAR & SHARE CHOCOLATE

STAR BREAD

Serves 6

Takes 1 hr 30 mins

Cost per serve 14p

85ml whole milk

25g unsalted butter

£ Û»¢«Û«Â£Éè Ô»èÛöã ¢É dusting

ãÛÔ Û»ã

ãÛÔ« ÷Ûã

30g caster sugar

Á«èÁ££Â ÷É»¸ãÂ

£ ¨û»Âèã¨ÉÉ»ã ÛÔ

ãÛÔ £Éè«ÂÂÁÉÂÉÔã«É» ««Â£ Ûè£ ¢ÉèÛã«Â£ÉÔã«É»

1 Heat the milk and butter in a small saucepan over a medium heat until the butter has just melted. Set aside.

2 Vèã ã¨ÉèÛ»ã÷ÛãÂÛè£ «ÂÛÔãÁ«ö«Â£Éô»ÂÛã« ãÉ Á«ö㨣£÷É»¸Â㨠Á«»¸ Á«öãèÛã«ãÉ£ã¨ãÉ ¢ÉÁ ÂÛÉ裨Éó»ó«Â ôÁ Ô»¢ÉÁ«ÂÛ«ã ô«»» É»÷ rise 1-2 cm).

3 K»«£¨ã»÷ÉèÛè¢ «ó«ã¨É裨 «ÂãÉÖè» portions and roll each piece out ãÉÉ裨»÷Á«»ÁÁ 㨫¸]Ôã¨ÂãÉ¢ «»ô«ã¨É¢ 㨠¨ÉÉ»ãÛÔ»ó«Â£ ÁÉÉèÂ㨠£YÔã ô«ã¨ÁÉ «»ÛÛ㸫£ ã¨Á É ãÉÔ É¢¨ Éã¨Û ÷Éè £Éã¨Â ãÉÔ ô«ã¨ 㨻Ûã ¨ÉÉ»ã¢É裨

«»cÂÛ¢ãÉÛ¨ã É¢ ÂÉÂÛ㫸¸«Â£ ÔÔ 4 V»ÛÁ»» Áè£ «Â ã¨ÂãÉ¢ ÷ÉèÛã¸ÂÛ»«ã¨É裨 Éè«㠫ÂãÉ ŸÖè» Ô«Ûã¨Â ÁÉóã¨èÔÂÛ»«ãô ¨ Ô«ãÉ £«óÔ«ÛÛ pic A). Take 1 piece in each hand £Âã»÷ ãô«Ûã ã¨Ô«Û ÉèãôÛÂô÷ ¢ÉÁ¨ Éã¨Ô«ÔÛ۫£ ã¨Á ãÉ£ã¨ã ã¨ÂãÉ ¶É«ÂÔ« YÔã ô«ã¨ ã¨Ûã É¢ ã¨É裨

ÛÉ ÷Éè ¨ó Ÿ ÔÉ«ÂãÛã 5 V¨ã ã¨Éó ãÉ £Û ¢ÂcÂÛ¢ã¨É裨 É ã¨ÔÔãɸ«Â£ ã÷ÂÛã Û«ãÉ ÔÉó¢ÉÁ«ÂÛ¸¢É Á«ÂÛã¨Âèã¨

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Each serving contains of the reference intake. See page 105.

A CUT INTO 16 EVEN STRIPS

c¨ Áè£ ô«»» ÛãÉÔ ÷Éè Û»««Â£ ãÉÉ ¢ «Â £«ó ÷ÉèÂóÂÉèÂÂã c¨Ûã ô÷ ãÉ £ãó Ûã«ÔÛ «Û ãÉèã «ã «ÂãÉ Öè ãÛ ãÉ Ûã ã ô«ã¨ ã¨Âèããô ã¨ÉÛ ãÉ Á¸ Ÿ ã¨Âãô ã¨ÉÛ èãÛ ãÉ Á¸

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PHOTOGRAPHY

Zuza Zak

Author of Polska: New Polish Cooking

‘We have a 13-dish Polish feast at home on Christmas Eve; almonds, prunes and honey are used throughout, so they always remind me of Christmas.’

HONEY & RYE TRIFLES

Makes 6

Takes 40 mins

Cost per serve £1.32

200g soft prunes, halved 180ml amaretto

300g rye bread, blitzed into crumbs

80g soft light brown sugar

2 tsp ground cinnamon

Ω tsp ground cloves

2 medium eggs, separated

2 tbsp icing sugar

2 tbsp clear honey, plus extra to serve 250g mascarpone

250g quark

£¸»ÁÉÂÛ ãÉÛã £ ô¨«ã¨ÉÉ»ã»÷ Û»« ãÉ shards

1 Put the prunes in a bowl, cover with the amaretto and set aside to soak for 20 mins. Drain, reserving the amaretto, and set aside.

2 Meanwhile, mix the breadcrumbs, brown sugar and spices, then put half in a large, dry frying pan. Toast over a low heat for 7-8 mins, stirring constantly, until crisp. Repeat with the remaining breadcrumbs, sugar and spices; set aside to cool.

3 Put the egg yolks and icing sugar in a large bowl and beat with an electric whisk for 3-4 mins

èÂã«»è÷]㫫 㨨ÉÂ÷ã¨Â whisk in the mascarpone and quark, a little at a time, until fully incorporated.

4 In a separate non-plastic bowl, use an electric whisk to whisk the egg ô¨«ãÛ ¢ÉÁ«ÂÛ ãÉ ¢ÉÁ Ûã«Ô¸Û Gently fold into the mascarpone mix and stir until fully combined.

5 Divide half the breadcrumbs between 6 glasses. Top with 1 tbsp prunes, Ω tbsp amaretto and 2 tbsp mascarpone mixture. Repeat the layers, reserving 2 tbsp breadcrumbs. Top with the almonds, chocolate shards, reserved breadcrumbs and a drizzle of honey.

Each trifle contains

Headshot © Laura Edwards

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Nice as pie!

Make an iconic dessert sparkle with our modern twist

BANOFFEE PIE BAKED ALASKA

Serves 6 freeze before final bake Takes 45 mins plus cooling and freezing

375g pack ready-rolled shortcrust pastry

200g Tesco Finest salted caramel sauce

3 bananas, sliced

500g Carte D’Or Vanilla Ice Cream

4 large egg whites

200g caster sugar

1 Preheat the oven to gas 6, 200°C, fan 180°C. Grease and line a 22cm loose-bottomed tart tin with the pastry. Trim; leave a 5mm overhang.

2 Line with baking paper and baking beans; bake for 10 mins. Remove the paper and beans; bake for a further 10 mins. Cool, then trim the pastry overhang. Remove from the tin and place on a freezer-proof baking sheet.

3 Spread the salted caramel sauce over the base of the tart. Arrange the banana slices to cover the sauce.

4 Put 7 large scoops of ice cream on top of the bananas, leaving a 1cm gap around the edge nearest the pastry. Fill the gaps between the scoops with the remaining ice cream for a slightly ÉÁã Freeze for 45 mins.

5 Meanwhile, whisk the egg whites to soft peaks. Add the sugar and whisk ¢ÉŸ Á«ÂÛ èÂã«» Ûã«Â£»ÉÛÛ÷.

6 Cover the tart with meringue, adding most at the centre to swirl into a dome. Ensure the meringue meets the tart case to create a seal. Freeze overnight.

7 Preheat the oven to gas 8, 230°C, fan 210°C. Bake for 4-6 mins until the meringue tips are lightly golden. Each serving contains

of the reference intake. See page 105.

COOK’S TIP

For an adult twist, stir 2 tbsp dark rum into the salted caramel sauce.

AUTHENTIC TASTE

Carte D’Or Vanilla Ice Cream 1ltr, £3.50, Û «Â軣Âã«ۨ«Â£ ãÉè¨ ãÉ ÷Éè festive desserts. Made with 100% sustainably sourced Madagascan vanilla, it’s the Ô¢ã ô÷ ãÉÉèÂ É ÷Éè Á» Find more delicious ice cream moments with Carte D’Or Vanilla Ice Cream at tesco.com/recipes.

Fat Sugars Salt Saturates

FOR UNDER

Tried it, liked it

Our tester Holly lives in Shropshire with her husband Paul and two kids, Daniel and Sophia.

‘I work long shifts as a trainee in NHS theatres, so weeknights are busy with little time to prepare meals. We love to mealplan and batch-cook to keep food costs as low as possible, and were excited to try these speedy recipes. Sophia is an adventurous eater, though Daniel is a fusspot, so we were hopeful about getting him to try some new flavours!’

Five easy reader-approved recipes to see your family through the week, all ready in 30 mins or less

5 x DINNERS

4 x SERVINGS

CHANGE IN YOUR POCKET +

GET INVOLVED

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

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

-

SHOPPING LIST

1 lemon

1 lime

30g pack fresh basil

30g pack fresh flat-leaf parsley

1 garlic bulb

30g fresh ginger

60g pack red chillies

1 onion

3 carrots

100g bunch spring onions

2 x 250g packs Nightingale Farms cherry tomatoes

375g pack Nightingale Farms peppers

250g pack organic cooked beetroot

4 baking potatoes

250g bag baby spinach

180g bag curly kale

120g bag mixed leaf salad

375g pack ready-rolled lighter puff pastry

200g pack Creamfields

Greek-style salad cheese

300g pack chicken breast fillets

500g pack lean beef steak mince 5% fat

500g pack gnocchi

500g pack tagliatelle

250g pack wholewheat

noodles

2 x 100g packs roasted vegetable flavour couscous

400g tin Grower’s Harvest chopped tomatoes

2 x 145g tins Stockwell & Co. tuna chunks in brine

190g jar reduced-fat green pesto

295g jar red onion chutney

340g jar Stockwell & Co. crunchy peanut butter

150ml bottle dark soy sauce

+ FROM YOUR STORECUPBOARD

Olive oil, vegetable oil, reduced-salt chicken stock cube (optional)

VEGGIE PEANUT NOODLES

Serves 4 Takes 15 mins

250g pack wholewheat noodles

1 tbsp vegetable oil

2 carrots, peeled and cut into thin batons

2 peppers, thinly sliced

180g bag curly kale

75g crunchy peanut butter

30g ginger, peeled and roughly chopped

4 spring onions, 2 roughly chopped, »÷ Û»«

2 garlic cloves, peeled

1Ω tbsp soy sauce

1 lime, juiced ¨«»»«Â»÷ Û»«

1 Cook the noodles to pack instructions. Drain and set aside.

2 Heat the vegetable oil in a large wok or frying pan over a medium-

high heat. Add the carrots, peppers and kale and cook for 6-8 mins until the vegetables have softened but still have some bite.

3 Meanwhile, make the sauce. Blitz the peanut butter, ginger, roughly chopped spring onions, the garlic, soy sauce, lime juice, 75ml water and a pinch of salt in a small food processor until smooth.

4 Add the cooked noodles to the pan with the vegetables and stir in the sauce. Toss well to combine, adding a splash more water to loosen, if needed. Divide between

4 shallow bowls and top with the chilli and remaining spring onions to serve.

Each serving contains of the reference intake. See page 105. Carbohydrate 53g Protein 17g Fibre 9g 2 of your 5-a-day; high in vitamin C; source of protein

‘We all absolutely loved this – it was worth getting the food processor out! I’d maybe add some chicken next time as well‘ ll

‘

These went down an absolute treat, we were a bit sceptical about the pesto, but it was so yummy!

high. Turn over, then microwave for another 7 mins.

Serves 4

Takes 30 mins

4 baking potatoes

1Ω tbsp olive oil

2 x 145g tins tuna in brine, drained

Ω x 190g jar reduced-fat green pesto

75g salad cheese, crumbled £ ¢Û¨ ÔÛ»÷»÷¨ÉÔÔ Ûԫ£ É«ÉÂÛ»÷¨ÉÔÔ 1 lemon, juiced

120g bag mixed leaf salad

1 Preheat the oven to gas 7, 220°C, fan 200°C. Put the potatoes on a large, microwaveable plate and prick all over with a fork. Drizzle with 1 tsp olive oil and season generously with sea salt. Microwave for 7 mins on

PESTO MEATBALLS WITH SPICY TOMATO SAUCE

Serves 4 freeze meatballs and sauce separately

Takes 30 mins

500g lean beef steak mince 5% fat

É«É ó ÷»÷¨ÉÔÔ Éã»÷ £ã

ö£ ¶è¢ã £Â ÔÛãÉ ãÛÔ É»«ó É«»

£»«»ÉóÛèÛ¨ ¨«»»«Û»÷ ¨ÉÔÔ

ÔÔÔ»÷ Û»« £ ã«Â¨ÉÔÔ ãÉÁãÉÛ

£ ¢Û¨Û«» »óÛ Ô«¸ 320g tagliatelle

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the beef mince, onion, carrot and pesto in a large Á«ö«Â£Éô»ÛÛÉÂÂÁ«ö ô«ã¨ your hands until well combined. Divide into 20 small meatballs and place on a large baking tray lined with nonstick baking paper. Bake for 10-15 mins until cooked through.

‘

2 Transfer the potatoes to a baking tray, drizzle with another 2 tsp olive oil and bake for 15 mins to crisp up.

3 DÂô¨«»Á¸ã¨»»«Â£ D«ö the tuna, pesto, salad cheese, parsley, spring onions and half the lemon juice in a bowl; set aside.

4 Toss the salad with the remaining lemon juice and olive oil; season. ]Ô»«ã ã¨ÔÉããÉÛÂèã¨Û¨ ô«ã¨¢É¸ ]ÔÉÉ 㨻»«Â£ «ÂãÉ ã¨ potatoes and serve with the salad.

2 Meanwhile, heat the olive oil in a large frying pan over a medium-high heat and fry the garlic, chilli and pepper for 3 mins, then add the chopped tomatoes and 100ml water. Bring to a simmer, then reduce the heat to medium and bubble for 15 mins until the sauce has thickened slightly. Stir through most of the basil.

3 Cook the tagliatelle to pack instructions. Drain well, then add to the frying pan with the sauce, along with the meatballs and any cooking juices from the tray. Toss gently to coat in the sauce. Divide between 4 shallow bowls, topping each with 5 meatballs. Scatter with the remaining basil to serve.

HERBY TUNA JACKET POTATOES

My daughter really enjoyed the pesto meatballs. In future I’d omit the onion (my son can spot one a mile off!) and finish with some Parmesan

SPICY CHICKEN GNOCCHI

Serves 4

Takes 20 mins

1Ω tbsp olive oil

£ Ô¸¨«¸ÂÛã»»ãÛ sliced into strips

£»«»ÉóÛèÛ¨ ¨«»»«Û»÷ chopped

ö£ Ô¸¨ ÷ ãÉÁãÉÛ halved

èۻ㨫¸Â Ûãɸè Á èÔ ãÉÁ»ÉÔã«É» 500g pack gnocchi

£÷ Ûԫ¨ £ ¢Û¨Û«» »óÛ Ô«¸

1 Heat 1 tbsp olive oil in a large frying pan over a medium-high heat. Add the chicken, season and fry for 5-7 mins until golden and cooked through. Remove from the pan and set aside. Add the garlic and most of

RED ONION, BEETROOT & CHEESE TART

Serves 4

Takes 30 mins

£ Ô¸÷É»» »«£¨ã Ôè

ÔÛã ÷

ãÛÔ É«É¨èãÂ÷ £ Ô¸ãÉÉãÉ裨»÷

chopped

£ Û»¨ÛèÁ»

2 x 110g packs roasted vegetable ÉèÛÉèÛ £÷ Ûԫ¨

£ ¢Û¨ã »¢ ÔÛ»÷ ãÛÔ É»«ó É«»ÉÔã«É»

1 Preheat the oven to gas 7, 220°C, fan 200°C. Unroll the pastry, leaving it on its paper, and transfer to a large baking tray. Use a sharp knife to score a 1.5cm border, making sure you don’t cut all the way through. Prick the inside all over with a fork. Bake for 15 mins.

the chilli to the pan and fry for 30 secs, then add half the tomatoes and the chicken stock (or 175ml of water). Cook for 7-10 mins, stirring occasionally until softened. Season to taste.

2 Meanwhile, cook the gnocchi to pack instructions. Drain well.

3 Add the spinach to the frying pan and cook for 1 min or until slightly wilted. Remove from the heat and stir through the remaining cherry tomatoes, the chicken, gnocchi and most of the basil.

4 Divide between 4 shallow bowls and top with extra freshly ground black pepper, the remaining chilli and basil leaves.

322kcal 7g1g6g1.7g 10% 6% 6% 28%

Each serving contains of the reference intake. See page 105. Carbohydrate 41g Protein 24g Fibre 4g 1 of your 5-a-day; high in protein

‘This was so easy and filling - we’ll definitely make it again and again. Perfect for evenings when time is tight

2 Use a fork to gently push down the centre of the pastry where it’s risen. Spoon over the chutney, scatter over the beetroot and crumble over the salad cheese. Season lightly, then bake for a further 8-10 mins until the pastry is deeply golden and the feta has lightly coloured.

3 Meanwhile, prepare the couscous to pack instructions. Stir through the spinach to wilt a little; season to taste. Add one-third of the parsley.

4 Remove the tart from the oven, drizzle with a little olive oil, if you like, and scatter over the remaining parsley. Cut into 4 and serve with the couscous salad.

Each serving contains

page

‘

‘ I liked how quick and easy it was to use the pre-rolled pastry here, so we will be using that again

CHEESE

Boxing Day

Too good to waste

Helping you cut down on food waste this Christmas with delicious recipes for Boxing Day feasting

Wrap leftover cheese in baking paper and store in an airtight container in the fridge. Hard cheeses can be grated or sliced, then frozen to use in cheese sauces or on toast.

TURKEY

Carve leftover turkey and transfer to labelled reusable containers. Freeze for up to 3 months, and eat within 24 hours of defrosting.

GIVE ME MORE! +

For more delicious ideas for leftovers, visit tes.co/ ÖªÓÁÖ

SPROUTS

Leftover sprouts will keep for 3-4 days in the fridge, or can be frozen. They’ll lose some texture but will still be great cooked into gratins or bubble and squeak.

130m SPROUTS are wasted at Christmas in the UK*

CRISPY SPROUT & CHESTNUT BAKED CRÊPES

Serves 6

Takes 45 mins

Cost per serve £1.12

£Éãã» Ô¸ Û¨¸ Á«ö

É»«ó É«» ¢É £Û«Â£

£èãã

ÛÁ»» É«ÉÂÛ»÷¨ÉÔÔ

£ ÛÔÉèãÛ»÷ Û»«

£Éɸ¨ÛãÂèãÛÉ裨»÷

¨ÉÔÔ

£ ¢Û¨ Û£ »óÛ»÷ Û»«

£ ¢Û¨ã »¢ ÔÛ»÷»÷

¨ÉÔÔ

£ ¶ ô¨«ã »Û£Â Ûè £¨ £ã

1 Make up the pancake batter to pack instructions. Wipe a medium nonstick frying pan with lightly oiled kitchen paper and place over a medium heat. Once hot, pour in a ladleful of batter and tip the pan from side to side to evenly coat the base. Cook for 1 min each side or until cooked through and starting to brown. Set aside on a plate and repeat to make 6 pancakes.

2 Preheat the oven to gas 4, 180°C, fan 160°C. Melt the butter in a large frying pan over a medium heat and fry the onion for 2-3 mins until just softening. Add most of the sprouts and fry for 5 mins to soften. Stir in 200g chestnuts, the sage and most of the parsley. Cook for 2-3 mins until all the veg is very soft. Add half

the white sauce and combine to make a spoonable mixture (add 1 tbsp water if very thick); season.

3 Spoon one-sixth of the mixture into the centre of each pancake. Roll to enclose and arrange in the base of a 2ltr ovenproof dish. Spoon over the remaining white sauce, spreading out across the »»ÔÂ¸Û ]ããô«ã¨ 㨠cheese and remaining chestnuts, sprouts and parsley, then bake for 25 mins until golden.

serving

COOK’S TIP

You could swap leftover Brussels sprouts for parsnips, carrots or cabbage if you prefer.

CHEESE, POTATO & ONION SOUP WITH CRISPY SAGE

Serves 4 as a starter

Takes 1 hr

Cost per serve 51p

1Ω tbsp olive oil

É«É»÷¨ÉÔÔ

ãÛÔ»÷¨ÉÔÔ ¢Û¨ Û£ Ô»èÛ

ô¨É» »óÛ

£Éè÷ ÔÉããÉÛԻ« £»«»ÉóÛ ã¨«Â»÷ Û»«

ó£ã» Ûãɸè Á èÔ ãÉ Á»

Á» ÛÁ« Û¸«ÁÁ Á«»¸ £ ]ã«»ãÉÂÉ£ ÛãÉ£¨ É »è¨ÛèÁ» «ããÉ»»Û ¨«»»«Û»÷ Û»«

1 Heat 1 tbsp oil in a large, lidded heavy-bottomed saucepan over a low heat. Add the onion, chopped sage, the potato and half the garlic; season. Cover and cook for 12 mins, stirring occasionally, until the veg is softened but not coloured.

2 Stir in the stock and milk; cook for 20-25 mins or until the potatoes are falling apart. Stir in 20g Stilton. Purée the soup in a blender or with a stick blender, adding a splash of water to loosen if needed. Preheat the oven to gas 4, 180°C, fan 160°C.

3 ¢è»»÷èã Éã¨ãÉÔ ã¨«É¢ 㨠ciabatta rolls and pull out the soft bread in the centre to make a bowl; leave a little overhang of crust around the rim. Place on a baking sheet and bake for 5-7 mins until just crispy.

4 Meanwhile, return the soup to the pan, warm through and season. Heat Ω tbsp oil in a small frying pan over a high heat. Add the remaining garlic, the chilli and sage leaves and fry for 1 min or until just crisp.

5 Ladle the soup into the bread bowls and serve with the remaining Stilton and a sprinkle of the fried sage mixture.

2.2m

KILOS OF CHEESE are wasted at Christmas**

COOK’S

TIP

For croutons, fry small pieces of leftover bread in 1 tbsp oil on a high heat until crispy; drain on kitchen paper.

TURKEY & CANNELLINI PIE

Serves 6

Takes 1 hr plus cooling

Cost per serve 97p

2 tbsp oil, for frying

1 onion, diced

1 large leek, washed, trimmed and cut into roughly 1cm dice ¢Û¨ Û£ »óÛ»÷¨ÉÔÔ

3 garlic cloves, sliced 400g leftover cooked turkey, shredded

1 tsp Dijon mustard

ãÛÔÉÂÉè

1 chicken stock cube, made up to 350ml 400g tin cannellini beans, drained and rinsed £ ¢Û¨ã »¢ ÔÛ»÷ roughly chopped £ Ô¸ Ôè ÔÛã ÷ 1 egg, beaten

1 Heat the oil in a large saucepan over a high heat. Add the onion and leek and fry, stirring regularly, for 6-8 mins until the edges have caramelised. Reduce the heat to medium, add the sage and garlic and fry for 2 mins. Stir through the turkey and mustard to heat through.

2 /¶è£Á«ö ã¨ÉÂÉèô«ã¨

1 tbsp hot stock until smooth, then stir in the rest of the stock.

ã¨«Û ãÉ ã¨ãè¸÷ Á«öãèô«ã¨ the beans and cook for 2-3 mins until piping hot. Season; remove from the heat. Leave to cool for at least 30 mins. Stir in the parsley.

3 Preheat the oven to gas 5, 190°C, ¢ÂYÉ»» Éèã ãôÉ ã¨«Û É¢ 㨠pastry to 5mm thick and large enough to cover the top of a 2ltr ovenproof dish. Transfer the turkey mixture to the dish, brush the £Û É¢ 㨫ۨ ô«ã¨ã££ and lay the pastry over the top, èãã«Â£ô÷Â÷öÛÛVÛÛ ÉôÂ ã¨£Û ãÉ Ûèã¨Â èÛ¨ ã¨Ûè¢ô«ã¨ã££ If you like, use some of the

91m

SLICES OF TURKEY

ã¨ÉôÂô÷¢ã Christmas* – that’s roughly 3 million turkeys

remaining pastry to make festive decorations, such as holly leaves, stars or a Christmas tree (use cookie cutters if you have them). Place É ãÉÔ É¢ ã¨Ô«ÂèÛ¨ ô«ã¨ beaten egg.

4 Using the tip of a sharp knife, make a small slit in the surface of the pastry for the steam to escape. Place on a baking tray and bake for 25-30 mins until golden on top.

COOK’S TIP

You could also use a combination of leftover ham or gammon and turkey.

From family favourites to the latest releases

Happy homemade Christmas

Get stuck into some festive craft projects with foraged finds, household bits and leftover wrap – there’s something for everyone!

TOP TIP

Use thick, soft wool on these wreaths for a cosy look.

Christmas crafts

Rope wreaths p82

ROPE WREATHS

You will need Thin cardboard, scissors, thick wool, glue, foliage

1 Use plates as templates to cut out a cardboard ring.

2 Cut long lengths of wool and plait them, making sure the plait is long enough to reach around the ring.

3 Tie the top end of the plait to the ring, then glue the rest on, tucking the end underneath and gluing it at the back.

4 Finish with sprigs of foliage tied over the join and add a piece of wool for hanging.

TOP TIP

Make a cardboard template so the shapes on the wrapping paper are all the same size.

LETTER TO SANTA

You will need Red fabric (an old piece of clothing works well), pencil, embroidery hoop, embroidery threads, needle, scissors

1 Cut your fabric into a large square and position it as a diamond shape. Draw your design lightly in pencil in the centre. Secure the fabric inside the embroidery hoop.

2 Use running stitch to sew 2 lines round the edge of what will be the envelope, then embroider all the details.

3 Take the fabric out of the hoop. &É»ã¨Û«ÔÛ «Â¨«Âã¨Â ã¨ÉããÉÁÔ èÔÂÛô»ÉÛ to form the envelope. Leave the top edge free for a letter to be slipped inside.

RELIEF GIFT WRAP

You will need Wrapping paper, brown paper, pencil, scalpel, cutting map

1 Wrap your gift in the wrapping paper.

2 On the reverse of the brown paper, draw lots of half-shapes – eg half a Christmas tree, half a holly leaf and half stars. Cut along the shapes using a scalpel on a cutting mat.

3 Now rewrap your gift with the cut brown paper, then fold back the ÔÛ ãÉÉÁÔ»ãã¨Û¨ reveal the giftwrap underneath.

TOP TIP

Cut the top off a milk carton and fill this with paint or bleach to dip your cones into.

PINE CONE WREATH

You will need Pine cones, paint, rubber gloves, bleach, containers ¢ÉÉ»Éè«Â£ÉÂã«ÂÛ ãÉ»» ô«ã¨ ôã¢Éô«£¨ãÛ㨫¸É hessian fabric, scissors, glue, string

1 &ÉÉ»ÉèÔ«ÂÉÂ㨫 Éô ԫÂã ô«ã¨»«ãã»ôãèÂã«» «ãÛèÂÂ÷«Ô ã¨ô¨É»Ô«ÂÉ «Â«Â É¢¢ ã¨öÛÛã¨Â »ó ãÉ ÷ÉÁÔ»ã»÷ wÉè Á«£¨ã  ãÉ«Ô ã¨Ô«ÂÉÂÛ ÁÉã¨Â once for a strong colour, or you Á«£¨ã Ô¢ãÉ »óã¨Á ô«ã¨ 㨠Âãè» ôÉÉÛ¨Éô«Â£ ã¨É裨 2 &É»¨Ô«ÂÉÂÛèÛ rubber gloves: put your pine cones

«Âè¸ãÂÉóô«ã¨»¨ wÉè ôã㨻¨Éô èã «ã ô«»» 㸻É£ãÉ »«£¨ã 㨠ÉÂÛhÛôã»»ÉÂã«ÂÛ Û ô«£¨ãÛ ãÉ ¨É»ã¨Á èÂ㨠Ûè¢>óãÉ Ûɸ ¢Éã »Ûã Ÿ ¨Ûã¨Â »óãÉ ÷

3 &Éã¨ôã¨èãÉ «Â£è۫£ Ô»ãÛÛ ãÁÔ»ãÛ ôÔ Ûã«ÔÛ É¢ ¨ÛÛ«Â ¢« ÉèÂèÂã«»ÉÁÔ»ã»÷Éó £»è«Â£ ã¨ÂÛ «Â Ô»

4 Glue the pine cones on, starting ô«ã¨ 㨻£ÉÂÛ»»«Â£ ÁÔã÷ ÛÔÛ ô«ã¨ ÛÁ»»ÉÂÛ

5 KÂã¨ô㨠«Û ¢è»»÷Éó ã«Ô«É¢ Ûã«Â£ÉèÂ㨠ɫ£ ãÉ èÛۨ£

PINE CONE TABLE

DECORATIONS

You will need Pine cones, paint, ɸÛÛ«ÛÛÉÛ É¢ã ¸Â«¢£»è Éã«óÛÂÛÖè«ÂÛ

1 V«Âã ã¨Ô«ÂÉÂÛ«ã¨ô«ã¨ Ô«ÂãèÛ¨ É÷«Ôԫ£Û㨠ԫÂÉÂô㨠¢É«ÂÛãèã«ÉÂÛ >óãÉ ÷ÉÁÔ»ã»÷

2 èãɸ «Â ¨»¢ ô«ã¨ô÷Û è۫£ Û«ÛÛÉÛ É¢ã ¸Â«¢ã¨Â £»è 㨠÷ Ô«ÂÉÂÉ ãÉ ¢ÉÁÛ

3Éãã¨ÉÂãÉ ÷É軫¸«Â£ ô«ã¨ ÛÖè«ÂÛ ÉÛ

TOP TIP

Add white paint to the tips of the pine cones for the illusion of a touch of snow.

CHRISTMAS WALL HANGING

You will need Cotton fabric (old pillowcases or shirts work well), scissors, thin doweling, sewing machine or needle and thread, masking tape, pencil, ruler, fabric paints and paintbrush, felt pens, wool, glue

1 Cut out a banner shape from the cotton fabric, leaving plenty of room to create a channel for the dowel at the top. Sew this ¨Â»ÛãèÛã¨Éô» ãÉ measure the size of your channel before you start stitching).

2 DÛ¸ Éã¨ÉããÉÁ É¢ ÷Éè design so you can get a nice clean edge, then lightly draw your rainbow. Inside each arc, lightly draw your Christmas elements –¨É»»÷¨«ÛãÁÛ ãÛÛÂÉô¸Û and so on – then paint the rainbow arcs. Once the paint is dry, use pens to add dots and lines of foliage. Add your Christmas message and leave to dry.

3 Cut the dowel to size and slide into the channel at the banner top.

4 Use red wool to create a long plait. Tie a knot at each end and leave some strands hanging down. Push the dowel through the plait, above the knots, then add a dot É¢ £»èãÉ ÔóÂã «ã Û»«Ôԫ£ É

FAN DECORATIONS

You will need Wrapping paper, scissors, ribbon, glue

1 Cut out long rectangles of paper.

2 Starting at the short end, fold over around 0.5-1cm. Turn the paper over and fold again in the other direction. Continue turning and folding until you have folded

all the paper. Mark the centre of the folded length.

3 Cut a long length of ribbon and tie around the centre of the folded paper tightly.

4 Glue along one side of the folded paper and bring the ends to meet. This creates one-half of your fan. Repeat on the other side of the folded piece to complete your fan.

TOP TIP

Cut different shapes into the ends of the fans before opening them out, so they each look different.

EMMA MORTON-TURNER PHOTOGRAPHY TOM BAKER PROP STYLING REBECCA NEE

“Alexa, show me family movies.”

/ÂãÉè«Â£ ã¨Ûã c¨Â«¸]Áã< h,cs ô«ã¨ &«cs«ã«É 諻㠫»ö»óÉ«ÁÉã¶É÷»» ÷Éè>«ó ÂÛãÁ«Â£¨ÂÂ»Û ¢ÉÁ ÷Éè¨ÉÁÛÂ

Press & ask

" < h»ã, ]Á ã >cs

âÖïäãÁçÚ ÖãÙ Öáá çÚáÖéÚÙ âÖçàè ÖçÚ éçÖÙÚâÖçàè äÛâÖïäã ØäâÄãØ äçéè ÖáÖéÚèÚçéÖã èÚçëØÚè ÖçÚ èêßÚØé éä ØÖãÜÚ

oç ìéÙçÖìÖá Öé Öãî éâÚâÖî ãäéÚ ÖëÖáÖáÚã Öáá ÖçÚÖèäçã !Æ äç ÿÍÖãÙ âÖî çÚæêçÚ èÚåÖçÖéÚ èêèØçåéäãè. Some titles rated 12+.

]»ãÛãÉÛö»èÛ K»«ÂDãÉÂöÔÛÛ

CHRISTMAS TREE CARDS

You will need Pencil, coloured card, scissors, glue, blank cards, decorations

1 Using a bowl as a template, draw a circle on a piece of coloured card. Fold it in half to find the middle and cut into 2 semicircles.

2 Taking 1 semicircle, mark the centre point along the straight edge. Fold one end in to this point and crease, then open it out and refold it behind.

3 Bring the 2 straight edges together and crease. This will give you a simple wide tree.

4 For a thin tree, fold the whole tree in half lengthways.

5 Repeat to make a variety of trees, then stick them onto a plain card and decorate with sequins, beads or glitter.

STRING-WRAPPED DECORATIONS

You will need String, scissors, pencil, cardboard, glue

1 To make the tassel, wrap a piece of string around 4 fingers, 10-20 times. Tie a longer piece of string around one end, then cut the loops at the bottom. Below the tie at the top, wrap another piece of string around the neck of the tassel, then trim the fringing so it is all the same length.

2 Draw your shape on a piece of cardboard and cut it out. Glue the tassel to the bottom, then tie a loop and glue this in place at the top. Leave to dry.

3 Cover the front of your shape with glue, then neatly wrap string around it until all the cardboard is covered. Leave to dry.

TOP TIP

Dry your string-wrapped decorations

hanging up, to help everything stay in place.

All Tesco Christmas cards, wrap, tags, gift bags and crackers are sustainably sourced and recyclable at home, and Tesco has removed 312,000 pieces of plastic packaging from its Christmas lights range.

From top,

Small wreath with blue bow, £6; Small wreath with red bow, £6; Good Tidings bouquet, £5; Darren the Dog, £10; Evergreen bouquet, £15; Tesco Finest St Nick bouquet, £20; Deluxe basket, £10; Festive lillies bouquet, £10

Festive flowers

Lovely bunch

The finishing touch to your festive decs or a gorgeous gift for a friend, everyone will love these blooms and evergreens

PHOTOGRAPHY

left to right:

1 Natural Extracts Hand Cream Trio, £6:

£3 Clubcard price Includes 3 x 50ml hand creams

2 VW Travel Mug, £8 3 Movie Mayhem game, £4

4 Amber vase, £8* 5 Fox & Ivy Deco Scented Candle with Lid, £6 in Palm Leaf & Jasmine

To entertain

Gift

a fab night infor adults or families!

Premium Gin Selection, £9 Includes 3 x 5cl bottles

Wevu Movie Gift Card, £10*

4 festive family films: Snow Queen + Magic of the Ice Mirror, The Ice Princess, Norm of the North, and Polar Squad

Bright Spark game, £6

To relax

Fox & Ivy Deco Alphabet Mug, £5

Health and beauty gift sets are half price for Clubcard customers until 24 December 2020.

Dear Santa by Rod Campbell, £4; This Is Me by Mrs Hinch, £8.50; How Animals Saved My Life by Noel Fitzpatrick, £10; Pinch of Nom: Quick & Easy by Kate Allinson & Kay Featherstone, £10

Oliver Thomas Pomegranate & Rhubarb Bath Petals 54g, £6: £3 Clubcard Price

Baylis & Harding Fuzzy Duck Men’s Shower Set, £15: £7.50 Clubcard Price Includes 300ml shampoo, hair & body wash, and shower gel in Ginger & Lime

1 October and 24 December 2020

Positive changes

IT’S THE FIRST CHRISTMAS I’LL BE...

Yes, 2020 has been difficult. But for some, change has also been good

‘…connecting with my neighbour’

Sid and Emilia know there is always someone on the end of the phone

‘Christmas feels more special this year having become friends with Sid,’ says Emilia Gill. The 25-yearold first met 92-year-old Sidney Dias in March at a social event organised by charity The Cares Family (thecaresfamily.org.uk).

After a chair yoga class, they played dominoes (‘You have to enjoy dominoes to be Sid’s friend,’ laughs Emilia) and were matched up for regular visits via the charity’s ‘love your neighbour’ scheme, which fights loneliness by connecting neighbours of different generations for friendship.

Unfortunately, lockdown thwarted them meeting again in real life for a few months, so they pivoted to ‘phone a friend’.

‘We talk twice a week at least,’ says Sid. ‘I’m free every day, so I only need to know a time. We talk about anything and have a joke.’

‘We were both stuck in our houses during lockdown, so it was good to have someone at the end of the phone,’ adds Emilia. ‘We’re both into the news, so we’d update each other on what countries had the highest rates,

‘

When you’re young and live in London, you don’t often have people around you other than your friends so it’s like having a family member in your community

and how they were dealing with it. We kept each other informed.’

‘

The pair only live 10 minutes from each other in east London, so were able to meet up again when restrictions were lifted. A 67-year age gap might make for an unlikely alliance but this year has taught many that it’s not just our elderly neighbours who are susceptible to loneliness. ‘We both benefit from our friendship,’ says Emilia, whose family lives in Brighton. ‘When you’re young and move to a big city you often don’t

‘

‘ It doesn’t matter who you are or your age. We respect each other and value each other’s time

have your family close by. Being friends with Sid is like having a family member in my community.’

‘She comes to me for advice,’ says Sid. ‘She knows I won’t tell anyone else.’ He adds, ‘It doesn’t matter who you are or your age. We respect each other and value each other’s time.’

They’re both grateful to The Cares Family for connecting them. ‘They help you come into contact with neighbours you wouldn’t otherwise spend time with,’ says Emilia. ‘Sid’s a lifelong friend now.’

Depending on the restrictions in place, Sid will be spending Christmas with his children and grandchildren and Emilia will be in Brighton with her family, but they will call each other often. Both are happy to know the other is on the end of the phone. ‘Christmas makes me appreciate the people in my life, and Sid has become an important part of it,’ says Emilia. ‘We are each other’s support, and know that we are always there for each other. Taking time to remember that is important.’

‘...helping people from a distance’

Melissa and Jayne tell how the pandemic has seen their Tesco community work change direction

‘There’s always something extra you can do’ is the philosophy of Tesco Community Champions Melissa Hazell and Jayne Davoile. They have worked collectively for Tesco for 30 years and together in Coventry and Warwick for seven, helping groups and schools with events, as well as supporting the two schemes Tesco runs that help charities and groups access food and funds, Community Food Connection and Bags of Help.

When Covid-19 hit, many young people’s projects and groups closed or set up online. But parents didn’t have IT equipment or stationery at home to help kids with their work. ‘It was about doing the next best thing,’ says Jayne. ‘We promoted our schemes to make sure people in our communities knew they could get children enough to eat, and we took stationery into schools.’

Even without Covid, Christmas can be difficult for people who need a bit more help. In the past, the pair donated raffle prizes and helped with fundraising at fairs, but most events are cancelled this year. This includes a Christmas dinner at Walsgrave Baptist Church in Coventry for 25-30 people who’d otherwise be on their own.

‘

‘

‘ The vicar asked if we could donate anything, so we’re making hampers

vulnerable adults, ‘had a tough time without visitors during lockdown,’ says Jayne. ‘So we took along board games, bingo tickets and prizes – staff told us they played bingo every day!’ The pair will continue this over Christmas.

‘The vicar asked if we could donate anything,’ says Melissa. ‘So we’re making hampers.’

The same ethos is behind their other Christmas projects. The John White Community Centre usually hosts groups for those with special needs. This year, Jayne and Melissa are sending gifts.

Residents of the Caludon Centre, a facility that cares for

‘We’re also doing a shoebox appeal,’ says Jayne. ‘Most companies send boxes abroad but we’re distributing to vulnerable families in the Willenhall area.’ Their final project is for Myton hospices, where they’re giving out selection boxes to relatives and gifts to residents.

‘ People are more inclined to help after what has happened this year. Everyone has come together

It’s been a tough year but one positive the women have seen is compassion. ‘People are more inclined to help,’ says Melissa. ‘Everyone has come together.’

The gift of connection

The Tesco Mobile Christmas (SIM) card is the best present you can give this year to someone who is experiencing homelessness

We all know that Christmas 2020 will be a bit different to recent years and that it is more important than ever to be able to stay connected with our loved ones. It can be a difficult time for many – and this is particularly true for people experiencing homelessness. Because for large numbers of us, a phone is so much more than an accessory – it can be a lifeline.

That’s why Tesco Mobile, as part of its Reconnects mission to help vulnerable and disadvantaged people reconnect with society, has partnered with Crisis.

When you buy a Christmas (SIM) card (from £5), exclusively available from Crisis’ Shop To Stop Homelessness website, you’ll be giving the gift of connection to someone who is homeless this Christmas. All proceeds from the virtual card will help fund additional phones, devices and connectivity for Crisis clients, over and above the £700K worth of donations that Tesco Mobile has made in the first year of the partnership.

The best gift you’ll give this Christmas could be a lifeline to someone like Stephen…

STEPHEN’S STORY

‘I became homeless following the breakdown of my marriage and I was forced to sleep on the streets. Buying a tea and being able to sit inside a café felt like I was renting a safe space in there. That was when I felt secure and able to truly relax.

‘For months I went between sleeping on the streets and being able to find a place in a hostel. I had a phone, but it was stolen –that left me feeling completely

isolated. I think that’s similar with a lot of people on the street. I knew I had to seek help.

‘I was able to secure a loan to buy a phone and, thanks to the support of Crisis, I am now living in temporary accommodation. Being able to stay connected to people is crucial. I feel much less isolated now that I’ve been able to access support and reconnect. I am so thankful for this and the work being done to help others who are homeless.’

Available until 7 January 2021. See crisis.org/christmassimcard for full details.

Photograph posed by model

Cosy clothes

Comfort and joy

All the family can snuggle up in new PJs or loungewear on Christmas Eve. Just add a festive film and hot chocolate!

Dear

kids pyjamas, from £10

Dear

ladies pyjamas, £16.

Navy

£10

PHOTOGRAPHY

Santa

Santa

Grey sweat top, £14

Grey joggers, £14

pyjamas,

LOOK AFTER YOURSELF

Stay up to speed on how to take care of yourself over the winter months with these handy tips

HYDRATE

It’s important to stay hydrated. Try lemon, ginger, honey and ground turmeric in boiling water for a soothing drink. Or go for a ûû÷ É£óÉè Berocca Effervescent Vitamin Tablets 15s, £4.75 (32p each), dropped into a glass of water. It has 11 vitamins and minerals†, including vitamin C Âû«Âô¨«¨ÉÂã«èãÛ ãÉ ã¨ normal function of the immune Û÷ÛãÁ /ãÛ»Ûɫ sugar-free, and has vitamins B1 and B2, which help release energy from the food you eat.

EAT WELL

It’s important to stay nourished ãÉ ¨»Ô ÷ÉèÉ÷£¨ã É cold. Try to get your 5-a-day: soups are a good idea, or kids might like a homemade fruit smoothie to ease a sore throat. If your child has a sore throat or temperature, give them Ûãô ÷óÉè Calpol® Sugar Free Infant Suspension 100ml, £2.89. With an easy-touse syringe dispenser, it gets to work on fever in just 15 minutes and is gentle on tummies.

REST UP

A study last year showed that 80% of UK employees go to work when sick*. But to get better, you must rest. If your cold is keeping you up at night, reach for Night Nurse Liquid 160ml, £8

(£5/100ml), a strong night-time remedy. It helps relieve a tickly cough, aches and pains, runny nose, sore throat and headaches. You can buy it over the counter at your local Tesco pharmacy.

CONGESTION RELIEF

If you’re battling with a blocked nose, try Sudafed® Blocked Nose Spray 15ml, £2.69 (£1.79/10ml). A spray in each nostril gets to work in two minutes and lasts for up to 10 hours. It helps to reduce the build-up of mucus and helps with nasal congestion, meaning this uncomfortable symptom might be less likely to wake you up repeatedly during the night.

HELP YOURSELF

If you’ve got a chesty cough, tackle it with Benylin® Chesty Coughs Non-Drowsy 150ml, £3.29 (£2.19/100ml). It works in two ways to help thin mucus in the chest and clear bronchial congestion.

Shine bright

Who says you can’t glam up when you’re celebrating at home?

Ask the expert

Skincare and beauty guru Michelle (@beautyand theblog) shares her insider tricks for looking great. Christmas parties may be absent and gatherings smaller but you can still look fab!

GREAT SKINCARE

Looking and feeling good starts with a good skincare routine. You’ll have your own techniques and products but add in a few boosters too if your skin is feeling dehydrated. ‘My secret weapon is vitamin C,’ says Michelle. ‘Many people don’t know that vitamin C actually promotes collagen. It’s also an antioxidant, so it will help protect skin from damaging free radicals from UV exposure. I use a vitamin C serum daily.’

ALL IN THE PREP

Your skincare routine can also ã ¨Éô ÷Éè Á¸èÔ Û«ãÛ so it’s very important to prep skin so that you have an even base for foundation to glide on. ‘If I have time, I’ll always apply a sheet mask before I apply my makeup,’ explains Michelle. ‘I love a luminous primer under foundation to cheat a glowing complexion. Then a little tip for ô»ÛÛ«ۨ «Û ãÉÔÔ»÷ ÷Éè base with a foundation brush, then “bounce” lightly over your face with a blending sponge for

GO FOR BIG EYES

You’ll want your eyes to pop for those family snaps and Zoom parties, so cheat the wideeyed look with some falsies. Used in the right way, it’s an easy cheat that creates maximum impact. ‘I tend to go for individual lashes over strip lashes, as you can build up the ã Û÷Û D«¨»»/ ã÷Ô«»»÷ apply a few lashes to my outer corners for a natural cat-eye ã»ô÷ÛÂÛè 㨠£»è is tacky before you apply your lash, otherwise it won’t stick. Once applied and dry, lightly (and carefully) clamp them down with some tweezers, so they blend seamlessly with your own lashes.’

STATEMENT LIPS

When it comes to a Christmas pout, it has to be red – and there’s a shade for everyone! Cooler skin tones will look luminous with a blue-based red – think cranberry. Warmer skin tones will shine with a more orange-based red – think scarlet. But the rules are meant to be broken, so experiment. ‘Even though I have quite warm undertones, I sometimes go for a red lipstick with a blue undertone, as it makes my teeth look ô¨«ã Û÷Û D«¨»»

‘I typically apply a few individual lashes to my outer corners for a natural cat-eye effect

‘

Rose & Green Tea Sheet Face Mask 20ml, £1 (£5/100g)

Wella Silvikrin

Maximum Hold Hairspray 250ml, £2.70 (£1.08/100ml)

Nip & Fab Illuminate

Vitamin C

Serum Fix 50ml, £20* (£40/100ml)

Eylure London Individuals, £5

Maybelline Color Sensational Made For All Lipstick in Red For Me, £8

So Eco Complexion Sponge, £6

Urban Beauty United Nail File, £1.50

Dö &ãÉE«»Â«ã÷ '» Colour in Red Carpet Ready 12ml, £8 (£67/100ml)

Simple Triple Protect Moisturiser

SPF 30 40ml, £6 (£15/100ml)

MICHELLE’S SMART TIPS

SLEEK HAIR

For a super-easy up-do, comb your hair back, secure with a band and twist it into a low bun, then secure with pins and apply hairspray.

BEAUTIFUL NAILS

File in one direction, and use cuticle oil. When applying polish, paint the free edge (over the edge of the nail) – it will help prevent chipping.

NIFTY LIP TRICK

After applying lippy, ÔÉÔ É»Â£ in your mouth and pull it out. It will get rid of excess product and prevent lipstick on your teeth!

Sharing Camembert with port-roasted grapes p52

Sparkly Christmas forest cake p58

Your recipes

GET COOKING

STARTERS, SNACKS & SIDES

Butternut, sage & Cheddar cornbread squares 51

Carrot & parsnip gratin with Ûãè£ ãÉÔ 20

Cheese, potato & onion soup with crispy sage 77

Crispy honey-roasted sprouts 22

Festive prawn cocktail 40

Herby roasted potatoes 22

Kale & almond pesto with white bean mash 32

Potato & parsnip al forno 38

Sage & brown butter-basted 軫Éô 20

Sharing Camembert with port-roasted grapes 52

VEGETARIAN & VEGAN

Cranberry-glazed squash & feta galette 18

Crispy sprout & chestnut baked crêpes 76

'«Âã Ûãè ÁèÛ¨ÉÉÁÛ 42

Harissa-roasted carrot soup 34

Karen’s mum’s Sri Lankan potato curry 25

EÉ ãè¸÷ÉÛãÉô ô«ã¨ Ûãè£ & mushroom gravy 44

Red onion, beetroot & cheese tart 72

Veggie peanut noodles 69

MEAT & FISH

Braised lamb with prunes & almonds 50

Chestnut & sausage ragu 30

Clementine, thyme & honey-glazed turkey 16

Herby tuna jacket potatoes 70

Pesto meatballs with spicy tomato sauce 70

Spicy chicken gnocchi 72

Turkey & cannellini pie 78

Turkey croque monsieur 106

SWEET TREATS & DRINKS

French toast with caramel clementines 29

,ÉÂ÷ ÷ ã « Û 66

Melted snowman cake 56

Orange, cardamom & pistachio Pavlova crown 62

Poached pear caramel drip cake 56

Sparkly Christmas forest cake 58

Sticky date, ginger & sherry ãÉ Ôè «Â£ 36

Uncle John’s Bakery’s tear & share chocolate star bread 65

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

s£ã«Â¢ ¢ÉÁ ÁãÂÛ¨ s£Â¢ ¢ÉÁ«Á»«ó ÔÉ èãÛ « ÷ ¢¢ ¢ÉÁ Á«»¸«ó ÔÉ èãÛ Gluten free

Can be frozen for up to 3 months. Wrap appropriately. Defrost and heat thoroughly before eating. Never refreeze food that has already been frozen.

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

Cost per serve is based on the online cost of «Â£«ÂãÛö»è«Â£Â÷㨫£ èÂèÛã 㨠time of going to press and is subject to change. Due to ongoing uncertainty, prices and availability may be more susceptible to change than usual.

Reference intakes are printed below recipes. For more information, visit realfood.tesco.com/ curatedlist/what-is-healthy.html. Our recipes should be eaten as part of a balanced diet and healthy lifestyle. All nutritional information is checked by a Ö軫 Âèã«ã«É«Ûã t£ã ã¨ã ô è» to respond to individual nutritional queries.

Alcohol For more information about responsible drinking, visit

Cranberry-glazed squash & feta galette p18

Boxing Day treat

Try our French-style twist on your leftovers

Turkey croque monsieur

Makes 2 (serves 4)

Takes 15 mins

Cost per serve £2.37

Preheat the grill to high. Lightly oil a foil-lined baking tray and arrange the 4 largest slices from a 400g loaf Tesco Finest white sourdough bread on it. Grill for 1-2 mins each side to lightly toast. Tip a 350g tub Tesco Finest four cheese sauce into a small pan and heat gently until bubbling. Meanwhile, spread 2 of the toast slices with 1 tsp each wholegrain mustard. Divide 200g leftover sliced turkey and 4 cooked, sliced leftover pigs-inblankets between the bases, then add 1 heaped tbsp Tesco Finest cranberry sauce and 2 chopped cornichons (optional) to each. Cover each with 20g grated Tesco Finest reserve Swiss Gruyère Add 2 tbsp warm cheese sauce to each; sandwich together with the remaining toast and lightly press down. Spoon the remaining cheese sauce over the sandwich tops, then scatter each with another 20g grated Gruyère. Season with black pepper. Grill for 3-5 mins or until bubbling and golden. Transfer to a board and slice in half to serve.

(38p/100g)

(71p/100g)

Tesco Finest Reserve Swiss Gruyère 195g, £3 (£1.54/100g)

Tesco Finest White Sourdough Bread 400g, £1.50

Tesco Finest Four Cheese Sauce 350g, £2.50