Tesco magazine - Christmas 2021

Merry Christmas! And welcome to your whopping gift of an issue. We know this is a cherished time for all of us – who hasn’t had their life feel like a rollercoaster ride this past year? So it’s time to put the brakes on, sit back and feel the joy of the festive season. We’ve worked as hard as Santa’s little helpers to ensure every page of this issue helps you celebrate with family and friends. Pour yourself a cup of cheer (mine’s a Peach & Raspberry G&T, p85) and start your shopping wish list. From delicious edible gifts (p56) to our smorgasbord of indulgent recipes, sparkling home and present ideas, and de-stressing life hacks, you’ve got all you need for one cracker of a holiday. Plus, you can download our all-new digital magazine with exclusive extra content – see p6 for details. Enjoy every moment!

Maria Coole, ACTING EDITOR

I’M LOVING…

…SEASONAL

DRINKS

Sometimes I just have to take a moment for myself among the Christmas chaos. Cosying up with a mug of hot chocolate always seems to relax me. Pour warm milk over this chocolate Santa and watch him melt away – if only my to-do list could vanish as easily!

Santa Hot Chocolate Bombe 65g, £1.25 (£1.92/100g)

She only popped in for dog biscuits

TESCO MAGAZINE IS GOING DIGITAL!

CONTENTS CHRISTMAS

CONTRIBUTORS

JAMIE ROBINSON

Jamie shares his favourite Christmas family activities, and suggests an alternative festive main, p10.

DEREK SARNO

When you’re in search of a plantbased dinner, Derek’s take on a cottage pie is just the ticket, p48.

OLIVER

Take those festive vegetables and turn them into the stars of their own show with Jamie’s help, p92.

VALENTINA HARRIS

Valentina keeps the Christmas traditions of her Italian heritage alive with her scallop risotto recipe, p16.

TRACY PARKER

FOOD

127 Your recipes

All the recipes in this issue

FESTIVE FARE

16 Your traditions

Christmas Eve celebrations abroad, shared by foodies

19 Christmas dinner

Save stress with our main and sides to make ahead and freeze

29 Winter harvest

There’s a festive flavour to this month’s fresh crop of recipes

37 Show-stopping puds

Stunning sweet centrepieces that tower over all the rest…

45 Party food

A trio of impressive platters to assemble and enjoy sharing

56 Edible gifts

Get your bake on to create the presents everyone loves best

128 Finest moments

Our indulgent brunch will hit the spot on New Year’s Day

WINE

51 Pick of the bunch

KNOW-HOW

42 Core ingredients

Five brilliant staples that will get you out of trouble quickly

48 Chef Derek Sarno

A meat-free crowd-pleaser for any late-December dinner

53 Too good to waste: Cheese

Tasty new ways to use up the remains of your cheeseboard

61 Step-by-step

These gingerbread gift boxes are sweet in so many ways!

92 Jamie Oliver

Giant roast veg Yorkies, a stuffed squash and spiced veggie strudel

It’s easy to overindulge at Christmas. Tracy is one of two health experts helping us stay on track, p100.

Bottles to pair with cheese, plus a top tip for choosing wine

DON’T MISS!

Find the ideal drinks match for every meal and occasion, festive cocktail recipes, alcohol-free options, gift inspiration and more in our special 25-page section, from p67.

Tesco executive chef, product development

Tesco’s director of plant-based innovation

Senior dietitian at the British Heart Foundation

JAMIE

Health ambassador for Tesco

Chef and food writer

THE TEAM

EDITORIAL Editor Lauren Rose-Smith Acting editor

Maria Coole Deputy editor Jo Wooderson

Acting deputy editor Julia Martin Senior food editor

Elli Donajgrodzki Deputy food editor Bryony Bowie

Chief sub editor Art Young Deputy chief sub editor

Jenny Wackett Senior lifestyle writer Rebecca Morten

Editorial assistant Jess Herbert

115 Kitchen update

New cookware to help you get the best results this Christmas

WELLBEING

121 Life admin

Organisational tips that make the difference when life is busy

YOUR HEALTH SHOPPING

99 If you make one change

Think outside the box grater for a heap of fresh inspiration

100 In the know: Easy swaps for a healthier Christmas

Expert tips for making this time of year a little less indulgent

102 Spotlight on: How to keep calm and carry on

Strategies for successfully navigating the festive season

10 Best buys

Season’s gr-eatings! A round-up of this year’s best festive fare

105 Shop this: Great gifts

Match presents to personalities with our selection of novel ideas

65 Over to you

Join in the conversation: your pictures, posts and thoughts

116 Your stories

The family helping those who need it most at this time of year

119 Charity partnerships

How you can donate food essentials over Christmas

55 Christmas planning

Last call to order all your foodie favourites in advance

FOR YOU

FASHION

107 Seasonal fashion

Gorgeous arm candy, plus one look to suit many occasions

BEAUTY

111 Try this: Glitzy makeup

112 Step-by-step

Make an opening statement with a gorgeous wreath for your door

Glam with added staying power to see you through the big day

ART Art director Nina Brennan Senior art

editor Alex Whitfield Acting senior art

editor Dean Buckley Art editor Sarah Prescott

Junior designer Joseph Christopher

CREATIVE SOLUTIONS Commercial content editor

Victoria Boland Commercial content manager

Hannah Sherwood Creative solutions art director

Melanie Robinson-White

CONTENT AND PUBLISHING Content director

Rachael Ashley Food director Jenny McIvor Group

managing editor Kate Best Group art director

Aileen O’Donnell Account director Hannah McDonald

Account executive Saadia Osman

PRODUCTION Production director Vanessa Salter

Production manager Deborah Homden

CEDAR COMMUNICATIONS CEO Clare Broadbent

Global transformation and development director

Christina da Silva Business director Kate McLeod

Global chief creative officer Stuart Purcell Financial director Jane Moffett

WITH THANKS TO Louise Burfitt, Nina Christopher, Francesca Clarke, Isabella Fernandez, Liz Honour, Clare Knivett, Rachel Linstead, Marion Lyons, Alicia Miller, Charlotte Price, Andrew Saxton, Julie Stevens, Heather Thomas, Martina Walsh

TESCO Head of content Daniel Porter Publishing manager Cintia Welch

ADVERTISING SALES dunnhumby Ltd Senior campaign manager Kaajal Nath Campaign management associate Haris Khan Advertising sales manager Tom Glenister

For all advertising enquiries, contact tom.glenister@dunnhumby.com

quoted exclude Express and some Metro stores, ROI, NI and IOM.

Online prices may vary from those in store, and delivery charges apply. In certain circumstances it may be necessary to withdraw products without prior notice. Alcohol available to over-18s only. Alcohol prices may vary in Scotland and Wales due to Minimum Unit Price legislation.

Season’s gr-eatings!

Festive food

buys

for

the

most wonderful time of the year

BEHIND THE SCENES WITH JAMIE R

We ask Jamie Robinson, Tesco’s executive chef, product development, how to choose from so much abundance at the festive table

Christmas is the time for togetherness. And at the heart of all good gettogethers is food! The difference for me at this time of year is that I like to get everyone involved, so long chilly weekends are spent in the kitchen

Store these flaky Plant Chef MeatFree Sausage Rolls 600g, £1.15 (19p/100g), in the freezer, ready for vegan guests.

Your favourite snack just got mini! These 12 Mini Pork Pies 300g, £1.75 (58p/100g), have a peppery pork filling.

cooking with the family. Our traditions are at the heart of Christmas and for us that means long walks with hot chocolate, then warming up afterwards with slow roast gammon and my special mulled cider.

Three courses, zero fuss

Need menu inspiration?

Start Christmas dinner with gooey Tesco Finest Hot Bake Mature Red Leicester with Cracked Black Pepper and Roasted Garlic 150g, £3 (£2/100g), below, with crudités to dip. Serve Tesco Finest Whole Lamb

Shoulder with Maple & Redcurrant Glaze 1.78kg, £30 (£16.85/kg), right, for the main, and finish with Tesco Finest 9-Month Mature Hidden Clementine Christmas Pudding 400g, £5 (£1.25/100g), far right

‘This tender shoulder of lamb has been slow-cooked for six hours, resulting in an intense flavour

‘

FOODIE GIFTS

Indulge friends and family with these edible presents

Tesco Finest Seasonal Coffee Capsules 10-pack, £2.50 (25p/capsule)

Novelty Mini Cookies Bauble 40g, £2.25 (£5.63/100g)

Tesco Finest Chocolate & Honeycomb Shortbread 160g, £4 (£2.50/100g)

For more inspiration for the big day, visit

Christmas essentials

Everything you need for the big day

COFFEE-TABLE TEMPTATION

VEGAN HEROES

No one needs to miss out. Plant Chef 2 Festive Parcels with Beet Sauce & Horseradish Crumb 400g, £4.50 (£1.13/100g), filled with roasted carrots and parsnips, are a fab plant-based main. Just add Wicked Kitchen 6 Meat-Free Bangers in Blankets 264g, £2.50 (95p/100g), and fresh veg, then smother it all in Free From Vegetable Gravy 170g, £1 (59p/100g).

Leave out this Tesco Finest Chocolate Coffee Nut Tray 265g, £6 (£2.26/100g), for all to nibble on through the day. It’s full of almonds, hazelnuts and walnuts dipped in white, dark and tiramisu-infused chocolate.

Tea break

Take a moment to recharge in between the festive fun and games. Enjoy sweet and nutty Tesco Finest Irish Cream

Florentines 105g, £2.50 (£2.38/100g), or buttery Tesco Finest 4 All-Butter Pastry Speculoos Tarts, £3 (75p/each), with a cuppa. Sharing optional.

For more Christmas treats and eats, visit tes.co/explorechristmas

PET PRESSIES

Raise the woof with these Handmade Mince Pies for Dogs 2-pack, £2.75 (£1.38/each) – a brilliant way to tell your furry friends you love them.

LURPAK® CHRISTMAS DESERVES

Festive favourites

Treats to tuck into throughout December

PUT ON A SPREAD

The buffet’s the best bit of Christmas, right? This one tempts with fluffy Tesco Finest Buttermilk Pancakes with Bacon 115g, £5 (£4.35/100g) and star-shaped Breaded Cheese Selection 240g, £3 (£1.25/100g). For your plant-based guests, serve delicious Plant Chef Hot Dogs and Burgers 234g, £5 (£2.13/100g). Don’t forget the crisps - we love new Tesco Finest Chilli & Maple Parsnip Crisps 150g, 85p (57p/100g)ready to be dunked into your favourite houmous.

Boxing Day beauty

Easily impress guests with Tesco Finest Blood Orange Gammon Joint 1kg, £9 (90p/100g). This crowd-pleasing centrepiece is perfectly tender, with a sweet, citrus flavour Serve leftovers in cracking Christmas sarnies with all the trimmings. For more festive favourites, visit tes.co/explorechristmas

Canapé party

Together, these clever canapés use up one small tub of Philadelphia Original, so you can throw a festive do with ease

Chicken, cream cheese & walnut toasts

Top slices of sourdough with cream cheese, slices of chargrilled chicken and walnuts. A drizzle of honey and some fresh chives elevates this canapé bite to Christmas party status.

Smoked salmon, cream cheese & cucumber bites

This easy no-cook canapé is perfect if you’re short on time. Crunchy cucumber contrasts perfectly with creamy Philadelphia and rich smoked salmon. Garnish with a good twist of rainbow peppercorns.

Cranberry & cream cheese stars

Turn puff pastry, cream cheese and cranberry sauce into these fab festive stars, garnished with fragrant thyme and orange zest. They won’t last long!

Philadelphia

Original 180g, £1.95 (£1.08/100g), works well with a host of flavours. Which canapé will you make first?

Christmas Eve

UK-based foodies who hail from abroad reveal the culinary traditions at the centre of their celebrations

SCALLOP RISOTTO

‘ITALIANS EAT SEAFOOD ON THIS FEAST DAY’

‘In Italy, Christmas Eve is the most important day, and it’s the day the family comes together. The traditional feast is called La Vigilia, where we abstain from meat but eat a lot of fish and cheese. I live in Sussex now and there are normally 10 of us, but it has been known to reach 36! One of my favourite recipes for the occasion is scallop risotto. You need patience to make a proper risotto: be sure to take your time and don’t stop stirring. We Italians say ‘rice, which is born in water, must die in wine’, so enjoy it with a glass!’ Valentina Harris, chef and food writer, @chef_ valentina

It’s the day the family comes together for the traditional feast called La Vigilia

Serves 6 Takes 1 hr 10 mins

Cost per serve £2.87

⅓ x 0.5g pot saffron threads

2 fish stock pots, made up to 1.8ltr 2 x 180g packs frozen scallops, defrosted 80g unsalted butter

3 echalion shallots, finely chopped 500g pack risotto rice 200ml white wine 15g fresh parsley, finely chopped

1 Put the saffron in a small bowl with 3 tbsp hot stock; set aside for 20 mins.

2 Meanwhile, rinse the scallops briefly under cold water, then drain and pat dry with kitchen paper.

3 Melt 20g butter in a large saucepan over a low-medium heat and fry the shallots for 6 mins until softened but not browned. Add the rice and cook for 3-4 mins, stirring frequently, until the grains turn translucent around the edges.

4 Pour in the wine and bubble for 2 mins to evaporate. Add the saffron and its liquid and 2 ladles of stock. Cook until the liquid has been absorbed, stirring frequently – when you can draw a clean line through the rice with the spoon, add another 2 ladles of stock. Repeat for about 20 mins until the rice is just cooked but

still a little al dente in the centre.

5 Stir in most of the parsley, season to taste and add any remaining stock. Cook for 3-4 mins further until the rice is creamy and tender but just firm to the bite.

6 Meanwhile, melt 40g butter in a large frying pan over a medium heat. When the butter has stopped foaming, add the scallops in a single layer and cook for 1-2 mins, without moving, until lightly browned on one side. Shake the pan and cook for 1-2 mins more until the scallops are lightly browned and cooked through. Remove from the heat and season.

7 Gently stir the remaining 20g butter, two-thirds of the scallops and any scallop juices into the rice. Cover the pan and set aside for 4 mins to rest.

8 Stir again, then spoon into bowls and top with the remaining scallops and parsley to serve.

‘WE MAKE PIROSHKI’

‘My mum and I moved to the UK from Russia more than 10 years ago and since then we’ve combined our Russian traditions with those of the UK. In Russia, Christmas is celebrated on 7 January and New Year’s Eve is the biggest public holiday of the year. Now we have shifted our celebrations to Christmas Eve — we exchange gifts and spend most of the day cooking, which includes making piroshki — small pastries filled with vegetables. At midnight, we call the rest of our relatives in Russia, as family is central to our celebrations.’

Maria Gureeva, food blogger, @earthofmariaa

‘EATING RISALAMANDE IS FUN’

‘Christmas in Scandinavia is celebrated on the 24th – we’re talking all the food, festivities and a visit from Santa. We live in London where we run a café, but often go back to Denmark for Christmas. We spend the day cooking and wrapping presents before sitting down for a celebratory feast, normally pork or ham, and then everyone opens their gifts. For dessert, we have a cold creamed rice pudding called risalamande, served with a delicious cherry sauce. Hidden inside is one blanched almond. Whoever gets it wins the ‘almond gift’ – usually a marzipan piglet or a box of chocolates.’

Brontë and Jonas Aurell of ScandiKitchen, @scandikitchen

GIVE ME MORE! +

Watch these food experts chat about their Christmas Eve traditions at tes.co/xmaseve.

The main event

Freeze-ahead recipes to help you get organised and save time on the big day

Turn over for these recipes and tips

GET AHEAD

TURKEY Prepare the drumsticks to the end of step 1, but put the unroasted shredded meat in a freezer-proof container and pour over enough fat to cover the meat. Freeze for up to 1 month, or chill for up to 2 days. Defrost overnight in the fridge; bring to room temperature 1 hr before cooking.

STUFFING BALLS

Make and shape the stuffing balls to the end of step 2, then cover and chill for up to 2 days, or transfer to a lined baking tray and open-freeze. Transfer to a container and freeze for up to 3 months. Follow the recipe from step 3, but cook for 30 mins, rather than 20.

GARLIC & HERB TURKEY CROWN WITH CONFIT LEGS

Preparing the confit legs ahead of time makes for quicker cooking on the day, and means you get both dark and white meat without the stress of roasting a whole bird.

Serves 6 plus leftovers freeze confit legs only

Takes 5 hrs plus cooling Cost per serve £4.75

1.5-1.9kg small turkey crown, defrosted

2 large onions, thickly sliced 50g salted butter, softened

15g fresh parsley, finely chopped, plus extra to serve (optional)

10g fresh sage, leaves picked and finely chopped, plus extra to serve (optional)

10g fresh thyme, leaves picked and chopped, plus extra to serve (optional)

3 garlic cloves, crushed

For the confit turkey legs

2 turkey drumsticks

2 bay leaves

10g fresh thyme

3-4 x 320g jars goose fat

3 garlic cloves, bashed

1 Preheat the oven to gas 4, 180˚C, fan 160˚C. To make the confit turkey legs, season the drumsticks, rubbing into the skin, and put in a very deep roasting tin where they fit snugly, with at least 5cm between the top of the legs and the top of the tin. Add the herbs, 3 jars of goose fat and the garlic. Bake for 10 mins to melt the fat, then check that the drumsticks are submerged, adding another jar of fat if needed. Cover with foil, reduce the oven to gas 1, 140˚C, fan 120˚C and roast for 2½-3hrs until the meat is pulling away from the bones and very tender. Leave to cool to room temperature.

2 For the crown, preheat the oven to gas 5, 190˚C, fan 170˚C. Calculate the cooking time with the pack instructions. Pat the turkey dry with kitchen paper and put in a roasting tin on top of the onions.

3 Mash the butter with the herbs and garlic; season. Make a pocket between the turkey skin and meat and press half the butter into the pocket, massaging it into the meat. Use all but 2 tbsp of the remaining butter to rub over the outside of the skin in a thin layer. Cover loosely with foil and roast for the allotted time.

4 When the turkey has 30 mins left, remove the foil and brush the skin with the remaining butter. Cook uncovered for the final 30 mins, increasing the oven to gas 7, 220˚C, fan 200˚C for the last 10 mins until golden and cooked through. The centre of the turkey should register 70˚C on a meat thermometer and the juices should run clear when a skewer is inserted into the thickest part. Cover loosely in foil for 30-45 mins to rest.

5 Meanwhile, reduce the oven to gas 5, 190˚C, fan 170˚C. Remove the confit turkey from the fat. Discard the skin and bones and shred the meat into large chunks. Transfer to a baking dish, cover with foil and roast for 25-30 mins or until piping hot. Strain off the remaining fat, then season well. Serve with the crown (discard the onions) garnished with extra herbs, if you like.

Each serving contains of the reference intake. See page 127. Carbohydrate 5g Protein 89g Fibre 1g

COOK’S TIP

Spoon remaining goose fat into a container, leaving the turkey juices below behind; discard the herbs and garlic. Cover and chill for up to 1 week, or freeze for 1 month; defrost in the fridge overnight.

PARMESAN, NDUJA & SOURDOUGH STUFFING

Serves 6 Takes 1 hr Cost per serve 86p

2 tbsp olive oil

1 onion, finely chopped

1 garlic clove, crushed 100g sourdough, blitzed into breadcrumbs

25g Parmesan, finely grated 100g nduja, finely chopped

1 large egg, beaten 5g fresh thyme, leaves picked

1 rosemary sprig, leaves picked and finely chopped 50g dried apricots, finely chopped 1/8 tsp ground nutmeg

1 Heat 1 tbsp oil in a frying pan over a medium heat and fry the onion for 10 mins until lightly golden. Add the garlic, fry for 1 min, then tip into a bowl and leave to cool for 5 mins.

2 Add the breadcrumbs, Parmesan, nduja, egg, herbs, apricots and nutmeg to the onions; season. Mix well until the mixture is combined and sticks together. Shape into 12 ping-pong-sized balls and transfer to the fridge for 10 mins.

3 Preheat the oven to gas 5, 190˚C, fan 170˚C. Put the stuffing balls on a nonstick baking sheet and brush with 1 tbsp oil. Roast for 20 mins until piping hot, and golden and crisp on the outside. When cooked, a metal skewer inserted into the centre will feel hot to the touch when removed. Transfer to a serving dish, leaving any excess oil on the tray.

Each serving contains of the reference intake. See page 127. Carbohydrate 15g Protein 6g Fibre 2g

Dreaming of a purple Christmas?

GET AHEAD

Prepare to the end of step 2 (using a freezerproof baking dish). Wrap tightly in a double layer of foil, then freeze for up to 3 months; defrost overnight in the fridge. Continue from step 3, but bake for an extra 10 mins.

SPROUT & CHESTNUT GRATIN

Serves 6 Takes 1 hr plus freezing Cost per serve £1.08

700g sprouts, trimmed and thinly sliced

1 onion, fnely sliced 250ml double cream 150ml semi-skimmed milk

5g fresh thyme, leaves picked 100g whole cooked chestnuts, sliced 50g Gruyère, grated

1 Preheat the oven to gas 4, 180˚C, fan 160˚C. Steam the sprouts and onion for 10 mins until the sprouts are bright green but retain some crunch. Set aside until cool

enough to handle. Mix the cream and milk in a jug.

2 Put 1/3 of the sprouts and onions in the bottom of a 15 x 20cm baking dish, season and top with half the thyme and chestnut slices. Repeat, finishing with the remaining sprouts and onions. Press down, then pour over the cream mixture.

3 Scatter over the cheese and bake for 25-30 mins until golden and bubbling. Grill on high for 5 mins to crisp up the topping, if you like.

Each serving contains of the reference intake. See page 127.

WINE MATCH

Tesco Finest

Central Otago

Pinot Noir, £13* , has juicy red fruit aromas and a long, velvet finish – ideal with roast turkey.

*Price excludes Scotland and Wales

GET AHEAD

ROASTPOTATOES

Prepare to the end of step 2, then spoon onto lined trays, spaced out well so they don’t stick together. Freeze for 1-2 hrs; once solid, transfer to freezer-proof containers for up to 3 months. Cook from frozen for 30 mins at gas

6, 200˚C, fan 180˚C, then increase the heat to gas

7, 220˚C, fan 200˚C and roast for 30-35 mins.

GRAVY Make to the end of step 5, then cool to room temperature and transfer to freezer-proof containers. Freeze for up to 3 months; defrost overnight in the fridge, transfer to a saucepan and heat until piping hot.

CARROTS The butter can be chilled for 1 week, or frozen for up to 1 month. If freezing, mark 6-8 portions through the baking paper.

Crunchy-coated freeze-ahead roasties p26

Freeze-ahead golden gravy p26

Roasted carrots with honey & orange butter p26

Discover tenderlicious festive feasts at tenderstem.co.uk

CRUNCHY-COATED FREEZE-AHEAD ROASTIES

Serves 6 *

Takes 1 hr 30 mins

Cost per serve 30p

2.5kg Maris Piper potatoes, peeled and halved or quartered if large 1 tbsp sea salt flakes, plus a pinch 6 tbsp cornmeal 300ml vegetable oil or goose fat

1 Put the potatoes and salt in a large saucepan, cover with cold water and bring to the boil. Boil for 6-8 mins until a sharp knife can pierce the potatoes with a little resistance. Drain well and leave to steam-dry for 10 mins.

2 Tip the potatoes back into the pan and add the cornmeal and a pinch of salt. Shake the pan with the lid on to coat the potatoes in the cornmeal and rough up the edges a little. Add 150ml of the oil or fat to the pan and shake again to coat.

3 Preheat the oven to gas 7, 220˚C, fan 200˚C. Arrange the potatoes in 1 layer in 1-2 nonstick baking trays. Drizzle over the remaining oil or fat and roast for 45-50 mins, turning halfway, until golden and crisp.

Each serving contains of the reference intake. See page 127.

of thiamin; source of vitamin B6; source of folic acid

ROASTED CARROTS WITH HONEY & ORANGE BUTTER

Serves 6 freeze butter only Takes 35 mins Cost per serve 19p

900g carrots, peeled and cut into chunks at an angle

2 tbsp olive oil

For the butter

1 small orange, zested, plus 1 tbsp juice

¼ tsp ground cloves

1 rosemary sprig, leaves picked and finely chopped

1 tbsp clear honey 40g salted butter, at room temperature

1 Put the butter ingredients in a bowl, season and mash with a fork until well combined. Transfer to a sheet of baking paper and mould into a thin sausage, using the paper to roll it up. Twist the ends to seal, then transfer to the fridge for 20 mins.

2 Meanwhile, preheat the oven to gas 7, 220˚C, fan 200˚C. Put the carrots and oil in a roasting tin, season and toss to coat. Roast for 20-25 mins until tender. Slice the butter into 6-8 pieces (or break along the marks if frozen; see p24) and add to the tin. Bake for 5 mins or until the butter has melted. Mix well to serve.

Each serving contains

11g4g13g0.7g

of the reference intake. See page 127.

Carbohydrate 15g Protein 9g Fibre 6g 1 of your 5-a-day; source of fibre; lowin salt

FREEZE-AHEAD GOLDEN GRAVY

Serves 6 Takes 3 hrs Cost per serve 54p

300g carrots, scrubbed and cut into 5cm chunks

2 onions, cut into wedges

2 celery sticks, cut into 5cm chunks

1kg chicken wings

2 tbsp vegetable oil

5g thyme sprigs

2 bay leaves

100ml white wine

4 tbsp cornflour

1 Preheat the oven to gas 6, 200˚C, fan 180˚C. Arrange the carrots, onions, celery and chicken in 1 layer in a roasting tin. Drizzle over the oil, season and toss to coat. Roast for 1 hr, stirring halfway, until the veg is soft and the chicken is golden brown.

2 Transfer to a large stockpot or casserole. Add 100ml boiling water to the tin and scrape any bits from the bottom. Add to the pan.

3 Add the herbs and 1.5ltrs of cold water to cover the meat, adding more water if needed. Bring to the boil, then simmer gently over a medium-low heat for 45 mins.

4 Strain through a sieve into a clean pan. Discard the leftover solids.

5 Leave to settle for 1 min, then skim off any fat from the surface. Bring back to a gentle simmer, add the wine and simmer for 10 mins. Mix

4 tbsp cornflour with 6 tbsp cold water to make a paste, then gradually whisk into the gravy. Simmer for 10-20 mins until thickened to your liking; season.

6 Pour in the resting juices from the turkey crown tin and transfer to a jug to serve.

Each serving contains of the reference intake. See page 127.

Winter harvest

IN SEASON

December’s favourite crops star in alternative starters, sides and a pud

Medjool dates

Soft, chewy and tofee-like

Need to know Easily push out the pit with a chopstick.

BLUE CHEESE STUFFED DATES WITH MAPLE PECANS

Makes 12 Takes 15 mins plus cooling Cost per serve 41p

12 pecan halves

3 tbsp maple syrup

12 Medjool dates (from a 200g pack), stoned and sliced open 70g Roquefort, thinly sliced thyme sprigs, to serve

1 Preheat the oven to gas 5, 190°C, fan 170°C. Spread the pecans out on a baking tray lined with baking paper. Drizzle with half the maple syrup, season lightly with salt and bake for 5 mins. Stir well to coat in the syrup, then return to the oven for 2-3 mins until glazed. Stir again and set aside to cool.

2 Stuf the dates with the Roquefort and top each with a pecan half. Arrange on a serving platter, scatter over the thyme and drizzle with the remaining maple syrup.

Clementines

Small and sweet, these are a cross between a mandarin and an orange

Need to know Choose fruits that are firm and heavy, as these will be the juiciest.

CLEMENTINE & AVOCADO PRAWN COCKTAIL

Serves 6

Takes 20 mins

Cost per serve £1.99

7 clementines, 1 zested and juiced

1½ tbsp 50% less fat crème fraîche

1 lime, fnely zested and juiced (you need 2 tbsp)

1 tsp clear honey

3 tbsp extra-virgin olive oil

5g fresh chives, snipped

For more clementine recipes,

2 Sweet Gem lettuces, trimmed and roughly chopped

2 large ripe avocados, roughly chopped

2 x 150g packs Tesco Finest cooked and peeled black tiger prawns

1 In a small bowl, whisk together the clementine juice, crème fraîche, lime zest and juice, honey, oil and chives. Season to taste.

2 Peel the 6 remaining clementines and cut into 6mm rounds. Divide among serving plates or glasses with the lettuce, avocado and prawns. Spoon over the dressing and finish with the clementine zest to serve.

Sprouts

A nutty, pleasantly bitter brassica

Need to know Don’t cut crosses in them before boiling, as this makes them go soggy.

SPROUT, RADISH & CARROT SLAW

Serves 6 as a side *

Takes 25 mins

Cost per serve 55p

3 tbsp toasted sesame oil

3cm piece fresh ginger, peeled and grated

½ lemon, juiced

1½ tbsp light soy sauce

1 tbsp maple syrup or clear honey

300g Brussels sprouts, trimmed and fnely sliced

225g carrots, peeled and grated

150g radishes, fnely sliced

4 spring onions, trimmed and fnely sliced

30g pack fresh coriander, leaves picked and roughly chopped cooked turkey, to serve (optional)

1 To make the dressing, whisk together the sesame oil, ginger, lemon juice, soy sauce and maple syrup in a small bowl.

2 Toss the sprouts, carrots, radishes, spring onions and coriander together on a platter. Serve with cooked turkey, if you like, and the dressing alongside for spooning over.

Tesco Finest Valle de Casablanca

Sauvignon Blanc, £8*, with notes of apple and gooseberry, can stand up to these punchy flavours.

Parsnips

Sweet root vegetable at its best in winter

Need to know Don’t throw away the peel: toss with oil and bake into crisps.

PARSNIP, CHICKPEA & APRICOT NUT ROAST

Serves 6 freeze cooked, sliced roast

Takes 1 hr 20 mins

Cost per serve £1.30

4 tbsp olive oil

900g parsnips, peeled and trimmed

1 large onion, finely chopped

2 garlic cloves, crushed

10g fresh thyme, leaves picked, plus extra sprigs to serve

2 tsp smoked paprika

2 tbsp milled flax seeds

2 tbsp tahini

1 lemon, zested and juiced 400g tin chickpeas, drained

100g ground almonds

200g ready-to-eat dried apricots, finely chopped

75g walnut or pecan halves, chopped 30g pack fresh flat-leaf parsley, leaves chopped

1 Preheat the oven to gas 5, 190°C, fan 170°C and generously grease a 900g/2lb nonstick loaf tin with 1 tbsp oil. Peel 2 parsnips (about 200g) into wide ribbons with a vegetable peeler, then overlap the ribbons across the base and long sides of the tin to line it, leaving any excess hanging over the sides of the tin. Set aside.

2 Cut the remaining parsnips into 4cm pieces and toss with 2 tbsp oil on a baking tray. Spread out in a single layer, season and roast for 25-30 mins until soft to the point of a knife.

3 Meanwhile, heat the remaining 1 tbsp oil in a large frying pan over a low-medium heat. Fry the onion with a pinch of salt for 7-8 mins until soft. Add the garlic, thyme and paprika and cook for 2 mins more.

4 In a large bowl, mix the flax seeds with the tahini, lemon zest and juice, and 3 tbsp warm water. Set aside for 5-10 mins to plump up.

5 Tip the onion mixture into the bowl of a food processor with the chickpeas, ground almonds and half the roasted parsnips. Pulse to a coarse purée, scraping down the sides of the bowl if necessary. Add to the flax mixture, along with the remaining roasted parsnips, the

apricots, nuts and parsley. Season and stir well to combine.

6 Spoon into the prepared tin, pressing down firmly and evenly. Bring any overhanging parsnip ribbons over to cover the top. Cover the entire loaf with foil and bake in the centre of the oven for 25 mins. Remove the foil and cook for 15-20 mins more until golden and firm. Rest in the tin for 5 mins, then run a knife around the edge and turn out onto a serving dish.

Top with thyme sprigs to serve.

Chestnuts

Earthy and buttery

Need to know Score before roasting to stop them exploding in the oven.

CHESTNUT YULE LOG

Serves 16 freeze undecorated Takes 2 hrs plus cooling and chilling

Cost per serve 69p

18 fresh chestnuts

3 tbsp caster sugar

15g unsalted butter

For the cake

100g unsalted butter

100g milk chocolate, chopped

6 large eggs

150g caster sugar

150g self-raising flour

45g cocoa powder

For the ganache

300ml whipping cream

300g milk chocolate, chopped

2 tsp vanilla extract

To decorate

20 x 20g Flake bars, halved lengthways bay leaves and crystallised cranberries (optional)

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put a cross in each chestnut with a sharp knife. Roast for 30 mins until splitting. Cover with a tea towel for 10 mins; peel.

2 Put the peeled chestnuts, sugar, butter and 1 tbsp water in a large frying pan set over a medium heat. Cook for 6 mins, shufing the pan, until the nuts are coated in caramel. Tip onto a lined tray. Cool.

3 Reduce the oven temperature to gas 5, 190°C, fan 170°C and line a 20 x 30 x 4cm cake tin with baking paper. Melt the butter and chocolate in a bowl set over a pan of simmering water. Set aside.

4 Whisk the eggs and sugar with an electric whisk for 10 mins or until thick, pale and creamy. Add the

melted chocolate, then fold in the flour and cocoa. Spoon into the prepared tin and bake for 25 mins. Remove from the oven, cover with a damp tea towel and leave for 25-35 mins until set but still warm.

5 Meanwhile, make the ganache. Heat the cream in a pan until steaming. Remove from the heat and add the chopped chocolate and vanilla. Stir, then set aside for 5 mins. Stir again to make a glossy ganache. Chill for at least 30 mins.

6 Whisk the cooled ganache for 1-2 mins until pale and thick. Divide between 2 bowls. Finely chop ⅔ of the chestnuts and stir through half the ganache. Return to the fridge.

7 Turn the warm sponge onto a board and peel off the paper. Use a large, serrated knife to halve it, cutting into two 10 x 30cm pieces. Next, use the same knife to carefully cut each piece horizontally into 3 thin 10 x 30cm layers. If it helps, get down at eye level. Spread each with 1 heaped tbsp chestnut ganache.

8 Tightly roll a piece of sponge from a short end to make a cylinder. Place at the short end of another piece and roll to enclose. Repeat using all the layers.

9 Place the rolled cake on a lined plate. Spread the plain ganache over the outside, leaving the top bare. Slide out the paper, then press the halved Flake bars around the outside. Top with the reserved chestnuts, plus crystallised cranberries and bay leaves, if using.

Each serving contains of the reference intake. See page 127.

Carbohydrate 53g Protein 9g Fibre 3g

WATCH THE VIDEO

COOK’S TIP

To crystallise cranberries, dissolve 50g sugar in 75ml water. Add 50g cranberries and boil for 2 mins; drain. Roll in 50g sugar and leave to dry. Need a hand? There’s a helpful step-by-step video at tes.co/tescomagazine

PAIR WITH THE FESTIVE SPIRIT

CHOCO LEIBNIZ BAILEYS MESSINO PINK G&T

OHNE GLEICHEN BAILEYS

Dessert towers

From the freeze-ahead treat to the last-minute stack, these centrepieces have Christmas written all over them

baked Alaska without the meringue up to 3 days ahead, or with the meringue up to 1 day ahead.

BLACK FOREST BAKED ALASKA

Serves 10

Takes 1 hr 40 mins plus chilling and overnight freezing

Cost per serve 69p

120g unsalted butter, at room temperature, plus extra for greasing

120g golden caster sugar

1 tsp vanilla extract

2 large eggs, lightly beaten

90g self-raising four

30g cocoa powder

2 tbsp semi-skimmed milk

For the compote

70g cherries with kirsch (drained weight), plus 2 tbsp syrup from the jar

300g frozen cherries

½ tbsp cornfour

100g golden caster sugar

1 star anise

2 tbsp brandy or kirsch

For the ice cream

450g Tesco Finest chocolate ice cream

vegetable oil, for greasing

For the meringue

170g caster sugar

3 large egg whites

1 Preheat the oven to gas 5, 190°C, fan 170°C. Grease and line a deep, 18cm loose-bottomed cake tin. Cream the butter and sugar in a mixing bowl with an electric whisk for 3-4 mins until light and fuffy. Beat in the vanilla, then the eggs, one at a time. Stir the four and cocoa powder together, then fold into the mixture, followed by the milk. Spoon into the prepared cake tin and level. Bake for 35 mins until a skewer inserted into the centre comes out clean. Cool in the tin for 15 mins, then turn out onto a wire rack, drizzle over the 2 tbsp cherry syrup, then leave to cool completely.

2 Put the frozen cherries in a saucepan with the cornfour, sugar and star anise. Cook over a low heat for 2-3 mins, stirring occasionally, until the cherries start to release

their liquid. Turn up the heat to medium and simmer for 8-10 mins until thick and the cherries have broken down. Stir in the brandy and jarred cherries; leave to cool completely. Remove the star anise and set aside 2 tbsp compote.

3 Bring the ice cream out for 15 mins to soften. Grease a 1ltr freezer-safe bowl with a little oil and line with 2 layers of clingfilm. Swirl a quarter of the cooled compote through the ice cream and spoon into the prepared bowl, smoothing the top. Freeze for 1 hr, then pour over the remaining compote and freeze overnight.

4 The next day, use a serrated knife to level the sponge and trim the edges so it will fit in the ice cream bowl. Put the sponge in the bowl, pressing into the compote layer, and freeze while you make the meringue.

5 For the meringue, gently heat the sugar in a pan with 80ml water for 3-4 mins until dissolved, then turn up the heat to high and simmer for 10 mins or until the mixture reaches 110°C on a sugar thermometer. At this point, put the egg whites in a non-plastic bowl and whisk to stiff peaks with an electric whisk.

6 As soon as the sugar reaches 116°C, remove from the heat and, with the whisk still running, slowly pour down the side of the bowl into the egg whites (avoid pouring it onto the whisk so it doesn’t splatter). Whisk for 10-15 mins more until no longer warm, then swirl through the reserved 2 tbsp compote.

7 Remove from the freezer and turn out onto a serving plate. Dollop the meringue over the ice cream and sponge and use the back of a spoon to spread and swirl it all over. Use a blowtorch to brown it if you have one, or place under a high grill for a few mins, watching it carefully, until just browned. Allow to sit for 15 mins for the ice cream to soften a little before serving.

CLEMENTINE & ALMOND PANETTONE STACK

Serves 16 Takes 15 mins Cost per serve 73p

750g panettone*

200g lemon curd

6 clementines, 1 juiced, 2 zested 300ml double cream 300ml whipping cream

3 tbsp icing sugar

2 tbsp faked almonds

1 Cut the panettone horizontally into 4 slices. Mix the curd with the zest of half a clementine; set aside.

2 Whisk the creams with the icing sugar, clementine juice and the zest of half a clementine to stiff peaks. Peel the remaining clementines and cut into 1cm rounds.

3 Spread a quarter of the cream on the bottom panettone slice, then drizzle over a quarter of the curd.

Top with a few slices of clementine, then repeat until you reach the top slice. Swirl over the remaining cream and drizzle over the curd.

4 Place the remaining clementine slices on top, then scatter with the faked almonds and clementine zest.

WINE MATCH

Treat yourself to Tesco Finest Vintage Grand Cru Champagne, £26*, with its ripe citrus flavours and delicate mousse.

*Price excludes Scotland and Wales

RECIPES ELLA TARN PHOTOGRAPHY

ICE CREAM TOWER

Serves 18

Takes 40 mins plus overnight freezing

Cost per serve 98p

2 x 480ml tubs Tesco Finest chocolate ice cream

2 x 480ml tubs Tesco Finest salted caramel ice cream

480ml tub Tesco Finest Madagascan vanilla ice cream

350g dark chocolate, chopped

5 tbsp toasted chopped hazelnuts

200ml whipping cream

2 tbsp golden syrup

150g pack raspberries edible glitter, to serve (optional)

1 Working quickly, scoop balls of ice cream from each tub onto trays that fit in your freezer until you’ve used up all the ice cream. Leave to freeze overnight.

2 The following day, melt 150g dark chocolate in a small heatproof bowl set over a pan of barely simmering water. Spear a few balls of ice cream of each flavour with cocktail sticks and dip into the chocolate until mostly coated, then return to the tray and quickly scatter over

3 tbsp chopped nuts. Return to the freezer while you make the sauce.

3 Put the remaining chocolate in a small heatproof bowl. Gently heat the cream and golden syrup in a small saucepan until just bubbling, then pour over the chocolate. Leave to stand for 5 mins, then stir to make a glossy ganache. Leave to cool to room temperature.

4 Stack the ice cream balls on a serving plate, dotting the berries in between. Drizzle over the sauce and scatter over the remaining nuts. Dust with edible glitter, if you like, and serve immediately.

Freeze and coat the ice cream in chocolate up to 2 days in advance. Make the sauce up to 2 days ahead too and keep in the fridge. To serve, warm gently in a pan until just liquid. GET AHEAD

Text TASSIMO2 followed by a space, your name and postcode to 60110

By 11.59 pm on the 14.12.21.

Texts charged at your standard network rate. Please retain receipt. Internet access required for receipt upload. No purchase necessary in NI.

Core ingredients

Heroes in waiting

Have these five key ingredients on hand and, whatever unexpected occasion pops up, you can whip up a dish in a moment

3 FROZEN CRANBERRIES

An essential ingredient for your freezer, these berries add tartness to desserts, or can be blitzed into a last-minute sauce.

TRY Cranberry & star anise meringue nests (right).

4 PUFF PASTRY

Wrap sausages in pastry for an alternative to pigs-in-blankets, or top squares with goat’s cheese and red onion and bake for your buffet table. Sweet tooth? Fill with jam or chocolate spread for a gooey treat.

TRY Raspberry jam & frangipane stars. Find the recipe at tes.co/ xmasingredients.

1 SMOKED SALMON

Slice and stir through scrambled eggs for a quick festive breakfast, or layer onto blinis for easy but elegant canapés.

TRY Smoked salmon on rye bread squares with horseradish & pickled beetroot. Find the recipe at tes.co/xmasingredients.

2 MINCEMEAT

Full of candied fruit and spices, mincemeat makes anything taste Christmassy. Bake into mince pies to leave out for Santa, or mix into pancakes for a sweet brunch idea.

TRY Mincemeat boureka filo swirls with cinnamon icing. Get the recipe at tes.co/xmasingredients.

5 BRIE

Create cosy and indulgent lunches that guests will love with a wedge of Brie. Add to toasties for extra joy, melt over tarts or bake in the oven and dip in crusty bread.

TRY Brie with roasted garlic in pull-apart bread. Get the recipe at tes.co/ xmasingredients.

CRANBERRY & STAR ANISE MERINGUE NESTS

Serves 6 freeze compote only

Takes 25 mins plus cooling Cost per serve 63p

180ml whipping cream

1 heaped tbsp icing sugar

6 Tesco Finest meringue nests fresh mint leaves, to garnish (optional)

For the compote 165g frozen cranberries

90g caster sugar

½ orange, juiced (3 tbsp) 2 star anise

For the sugared cranberries 100g frozen cranberries, defrosted 100g caster sugar

1 Start by making the compote. Put the compote ingredients in a small pan over a medium heat and warm until the sugar has dissolved. Increase the heat to medium and bubble for 10 mins until the cranberries have softened but are

still holding their shape. Spoon into a bowl, remove the star anise, and set aside to cool completely.

2 To make the sugared cranberries, put the defrosted cranberries in a small pan with 70g caster sugar and 2 tbsp water. Melt the sugar over a low heat, then bubble gently for 3 mins. Transfer to a bowl, cover and transfer to the fridge to cool completely.

3 Drain the sugared cranberries, reserving the syrup, and pat the cranberries with kitchen paper so they’re not wet but are still sticky. Spoon the remaining 30g sugar into a bowl and add a few cranberries at a time, rolling to coat. Set aside on a plate until ready to serve.

4 Whip the cream and icing sugar to soft peaks. Place a meringue nest on each plate and spoon the sweetened cream on top, making a slight dip in the centre. Top with some of the cranberry compote and a drizzle of the pink cranberry syrup, then add the sugared cranberries and a few small mint leaves, if you like.

WORDS JESS HERBERT RECIPE LUCY O’REILLY PHOTOGRAPHY

TOBY SCOTT, GARETH MORGANS FOOD STYLING LOTTIE COVELL, EMMA JANE

FROST PROP STYLING

Party food

Pass the platters

Hosting is a breeze with these easily assembled grazing boards

The charcuterie board

This meaty platter with cheesy fondue takes minutes to prepare

Tesco Finest Bresaola Carpaccio 70g, £2.35 (£3.36/100g)

Tesco Finest Pork, Honey & Orange Cocktail Sausages 300g, £2.60 (87p/100g)

Tesco Finest Wild Mushroom & Trufe Flavoured Crisps 150g, 90p (60p/100g)

Serve with halved radishes, chicory leaves and toasted crusty bread

Truffle cheese fondue

Serves 6 as a side

Takes 5 mins Cost per serve 50p

Halve 1 garlic clove and rub the cut side around a small saucepan. Add 150ml dry white wine and bring to a simmer. Toss 150g grated Tesco Finest Vintage Cheddar and 50g grated Tesco Finest Coastal Bite Cheddar with Trufe with 2 tsp cornflour. Add the cheese mixture and stir for 2-3 mins over a low heat until melted and glossy. Pour into a serving bowl.

Each serving contains

The vegan board

Flavour-packed plant-based bites for everyone to tuck into

Serve with halved Chantenay carrots, cherry vine tomatoes and celery sticks

Nocellara

Olives

160g, £2.50 (£1.56/100g)

Garlic houmous & pitta chips

Serves 6 as a side

Takes 1 hr Cost per serve 43p

Preheat the oven to gas 4, 180°C, fan 160°C. Slice 1cm off the top of 1 garlic bulb; discard.

Muhammara dip

Serves 6 as a side

Takes 5 mins Cost per serve 41p Blitz 70g walnuts in a food processor. Add 3 roasted red

peppers from a jar and 70g fresh breadcrumbs; blitz again. Add 1 tsp balsamic glaze and 1 tbsp tahini With the motor running, drizzle in 2 tbsp olive oil and 1-2 tbsp cold water until smooth. Season to taste, then transfer to a serving bowl.

Each serving contains

of the reference intake. See page 127. Carbohydrate 9g Protein 4g Fibre 1g

Drizzle with 1 tsp olive oil; season. Wrap in a double sheet of foil. Roast for 50 mins, then set aside. Meanwhile, slice 4 white pittas into shards. Brush with 1 tbsp oil and sprinkle with ½ tsp sumac. Bake for 10 mins until crisp. Squeeze the roasted garlic from its skin. Mash with 10g fresh

parsley, a little salt and 1 tbsp oil. Spoon a 300g pot houmous into a serving bowl and swirl through the garlic purée. Serve with the pitta.

Plant Chef Sharing

No Pork Savoury Pie

454g, £2.50 (55p/100g)

The Pavlova board

A simple but stylish DIY dessert platter to please those with a sweet tooth

Serve with undipped strawberries, dates and tangerine too, and the rest of the maple nuts

Berry compote

Serves 6

Takes 10 mins Cost per serve 25p

Gently heat 150g each frozen blackberries and blueberries with 75g caster sugar in a small pan to dissolve the sugar. Simmer for 3-4 mins, then leave to cool. Blitz until smooth, then transfer to a serving bowl.

Chocolatedipped fruits

Serves 6

Takes 10 mins plus setting Cost per serve 56p

Melt 100g dark chocolate in a heatproof bowl over a pan of simmering water. Cool for 1 min.

Crush 50g Tesco Finest maple nuts (avoiding any chocolate-coated ones) from a 225g pack with a

Chocolate Orange

Popcorn 200g, £1.50 (75p/100g)

pestle and mortar until fine. Segment 1 tangerine and dip into the chocolate, then into the crushed nuts. Repeat with 9 strawberries and 6 dates. Transfer to a sheet lined with baking paper to set.

Gingerbread Extra Thick Double Cream 250ml, £2 (80p/100ml)

8 Tesco Finest Meringue Nests, £1.60 (20p/each)

Derek Sarno

LIVING ON THE VEG

The perfect meat-free crowd-pleaser for the days between Christmas and New Year

‘

Cauliflower mash is a big-flavour alternative to traditional potato mash, and just screams comfort food

‘

SHIITAKE & LENTIL COTTAGE PIE WITH CAULIFLOWER MASH

Serves 4

Takes 1 hr 30 mins

Cost per serve £1.37

70g dairy-free spread

500g cauliflower, grated or finely chopped

1 vegetable stock pot, made up to 350ml

1 tbsp olive oil

1 small red onion, finely diced

1 carrot, peeled and finely diced

1 celery stick, finely diced

2 garlic cloves, crushed

2 x 125g packs Tesco Finest shiitake mushrooms, finely chopped

2 tbsp plain flour

1 tbsp tomato purée

100ml vegan red wine

390g tin green lentils, drained and rinsed

1 tbsp reduced-salt soy sauce

2 bay leaves (optional)

5g fresh parsley, roughly chopped (optional) steamed green beans, to serve (optional)

1 Melt the spread in a large, lidded saucepan over a medium heat. Add the caulifower and fry for 5-6 mins, stirring frequently, until fragrant and just starting to colour.

2 Pour over enough boiling water to just cover the caulifower. Bring to a simmer, then cover and turn down the heat to low. Simmer for 10-12 mins until very soft. Drain, reserving the cooking water.

3 Transfer the caulifower to a food processor and whizz to a creamy purée, adding 3-4 tbsp cooking water to blend until completely smooth. Season well and set aside. Measure the remaining caulifower water and top up with stock to make 500ml (add extra water if needed); set aside.

4 Meanwhile, heat the oil in a large saucepan over a medium heat. Add the onion and fry for 5 mins, then add the carrot, celery and garlic and cook for 5 mins more, stirring frequently. Add a splash of water if the veg starts to catch. Add the mushrooms and cook for 5 mins more until just starting to colour.

5 Preheat the oven to gas 6, 200°C, fan 180°C. Stir the four into the veg to coat, then add the tomato purée, stock mixture, wine, lentils, soy sauce and bay leaves, if using. Simmer for 15 mins, stirring occasionally, to thicken, then remove from the heat and tip into a deep 15 x 25cm baking dish. Discard the bay leaves.

6 Carefully spoon the caulifower mash over the filling and spread out in an even layer. Use a fork to mark a pattern, if you like. Place the dish on a baking tray and bake for 30 mins. For a more golden top, grill on high for 4-5 mins until browned. Scatter with the parsley and serve with steamed green beans, if you like. Each serving

To use dried shiitake mushrooms instead of fresh ones, cover 50g with boiling water for 15 mins. Squeeze out the water, then finely chop. The soaking water can also be used in place of some of the stock, if you like.

COOK’S TIP

After-dinner moments

’Tis the season to gift your host their favourite box of chocs

Festive truffles

Lindt Lindor Milk Truffles 200g, £5 (£2.50/100g), are adored for their irresistibly smooth melting filling coated in a perfectly round milk chocolate shell. They’re individually wrapped, so ideal to take to a dinner party.

Go for gold

Celebrate the moment with Ferrero Rocher 300g, £8.50 (£2.83/100g). Unwrap the golden foil to discover a whole hazelnut dipped in a velvety chocolate cream and wrapped in a combination of crispy wafer, chocolate, and hazelnut pieces. A real treat.

Take your pick

There’s something for everyone in the Lindt Master Chocolatier Collection 320g, £13 (£4.06/100g). You’re spoilt for choice with this collection of 31 assorted milk, dark and white masterpieces that will delight even the most discerning chocolate connoisseur. The hard part is deciding which to choose first…

In the spotlight

Pick of the bunch

Be in the know with the latest news, trends and insider tips from the world of wine

TRENDING#

Match point

Add extra flair to your Christmas cheeseboard with a perfectly matched wine.

Tesco Finest Semillon dessert wine 37.5cl, £6 (£12/75cl), may seem an unusual pairing for tangy blue cheese, but trust us, it really works.

Cheese and port?

Perfect. This rich

Tesco Finest LBV Port, £11, is brimming with ripe berries and currants.

Packed with ripe fruit flavours, sophisticated Tesco Finest Pouilly-Fumé, £13, has a clean finish and matches beautifully with goat’s cheese.

HARVEST SECRETS

Want to try wine from a similar region to legendary Châteauneuf-du-Pape but without the price tag? Look for those from the Côtes du Rhône Villages. Wines from named CDR Villages – such as Tesco Finest Signargues Côtes-duRhône Villages, £8 – are typically fuller-bodied and with more concentrated favours than those simply labelled Côtes du Rhône. This is because they are made following stricter rules about alcohol levels, grape yields and varieties, to ensure consistency and quality.

{Wine dictionary} Vintage

This denotes the year the grapes were picked. Many wines are designed to be enjoyed young but others are stored to allow the flavours to develop. Some – mostly sparkling – wines are ‘nonvintage’ (NV), which allows the winemaker to blend multiple harvests to create a consistent style.

A £1,000 PRIZE FUND

FOR YOUR ULTIMATE EVENING OF INDULGENCE*

5 TO BE WON

Text Indulgent2, your full name & postcode to 60110

By 23:59 on 14.12.21

Texts charged at your standard rate

No purchase necessary

Only for

* TERMS & CONDITIONS: Opens 00:00 16.11.2021. Closes 23:59 14.12.2021. UK 18+ only. Normal exclusions apply. 5 winners randomly drawn each win an ultimate evening of indulgence worth £1,000, to be booked with Cloud Nine Incentives Ltd. Winners can choose 1 prize from a choice of 6 options (5 experience options and 1 product option). 1 entry per person. Max 1 prize per household. The promotion appears cross-media, across Walkers Sensations and Campo Viejo products, but there is only one prize pool. Ts&Cs at https://tesco.com/tesco-competitions/. Promoter: Tesco Stores Ltd.

2,000 tonnes of cheese are wasted every Christmas in the UK*

Too good to waste

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

Piled on toast, melted into a rich sauce, tossed through pasta or, in the case of Camembert, baked whole for indulgent dipping, cheese is many people’s ultimate comfort food. But much as we love it, it’s easy to be over-enthusiastic when planning the Christmas cheeseboard and end up with more than you can eat. Read on for our tips to enjoy your cheese for longer.

STORE IT RIGHT

Wrap leftovers in baking paper (clingfilm will make it sweat), then store in an airtight container in the fridge – that way it’ll keep its tangy cheesiness all to itself.

MAKE IT GO FURTHER

Add leftover Parmesan or blue cheese rinds (they can be frozen to use later) to soups, stocks and risottos for extra flavour; remove before eating. Hard cheeses can be grated, cut into portions or sliced, then frozen for up to 6 months. Freezing makes cheese more crumbly, so once defrosted it’s best used in cooking.

USE IT UP

FOR SOFT CHEESES

Whipped cheese dip

Beat 1 part soft cheese and 2 parts ricotta or feta with garlic and herbs for 3-4 mins until light and airy. Drizzle with oil; serve with pitta.

FOR MIXED CHEESES

Breakfast croissant bake

Whisk eggs, milk, mustard, Cheddar and Brie. Pour over torn croissants and ham in a baking dish; soak for 15 mins. Scatter with more cheese, then bake until golden and set. Get the full recipe at tesco.com/recipes

ADVERTISEMENT PROMOTION

Sugar and spice

This upside-down cake enjoys a subtly warming hit of cinnamon

CINNAMON CLEMENTINE UPSIDE-DOWN CAKE

Serves 10 freeze baked, undecorated cake

Takes 1 hr 15 mins plus soaking

3 clementines, each sliced into 3-4 rounds

¼ tsp Schwartz ground cinnamon

50g panko breadcrumbs

180g caster sugar

100g ground almonds

1½ tsp baking powder

4 medium eggs

200ml sunfower oil

1 lemon, zested

For the syrup

80g caster sugar

3 clementines, juiced

½ lemon, juiced

1 tsp vanilla extract

¼ tsp Schwartz ground cinnamon

THE SPICE IS RIGHT

A favourite flavour for Christmas, Schwartz Cinnamon 39g, £1.60 (£4.10/100g), comes only from mature trees aged up to 20 years that grow on the tropical hillsides of Indonesia, giving them time to develop a warm, aromatic flavour.

30g faked almonds single cream or Greek yogurt, to serve (optional)

1 Preheat the oven to gas 4, 170°C, fan 150°C. Line the base and sides of a deep 20cm cake tin with baking paper.

2 Arrange the clementine slices over the base of the tin; overlapping is fne. Sprinkle with cinnamon.

3 Mix together the breadcrumbs, sugar, almonds and baking powder in a large bowl. Add the eggs, oil and lemon zest and mix well.

4 Pour the mixture over the clementines in the tin, then bake for 45-50 mins until frm to the touch and a skewer inserted into the centre comes out clean. Leave to cool for 5 mins before turning out.

5 Meanwhile, prepare the syrup: add the sugar, clementine juice,

lemon juice, vanilla extract and cinnamon to a pan and heat gently. Once the sugar has dissolved, simmer for 2 mins. Remove from the heat and set aside.

6 Carefully remove the baking paper from the cake and pour the syrup over. Set aside for at least 1 hr for the cake to absorb the syrup, then decorate with flaked almonds and serve with single cream or Greek yogurt if you like.

GIVE ME MORE! +

Find more cinnamonspiced bakes at tes.co/schwartz.

Festive shop: done

Order your favourite Christmas dishes now from Tesco’s Festive Food to Order online service

We’ve never deserved a good time more than we do this year, so get your party hat on and make sure your Christmas get-togethers are ones to remember. Thanks to Tesco’s Festive Food to Order, hosting doesn’t need to be stressful – follow these three easy steps and let Tesco sort your food needs.

1

Visit tesco.com/festive-food to browse all the products available to order, or pick up a Festive Food to Order brochure in selected stores, and start planning. Our favourites? Don’t miss the Tesco Finest 3-Tier Seafood Platter with Marie Rose Sauce, the Sweet Potato & Red Cabbage Christmas Log, and the stunning Woodland Black Forest Cake. They’ll make any Christmas dinner!

2

CHOOSE YOUR SLOT

Either have your food delivered to your door, or pick it up via Click+Collect. Delivery Saver customers can place their order from 6am on 16 November; all other customers can order from 6am on 23 November. Orders close for everyone at 11.45pm on 14 December.

3

ADD TO BASKET

Add all the items you want into your online basket. Then, to secure your delivery slot, make sure you check out within two hours of selection. Festive Food products must be confirmed by 11.45pm on 14 December but you can still add or amend other products in your order up until 23.45 the day before your collection or delivery.

DELIVERY

Then just put your feet up and wait. Home delivery orders will arrive between 20 and 23 December*. Click+Collect orders can be collected over the same dates. Then it’s over to you to cook up a storm. Happy Christmas!

CATALOGUE IN STORES NOW

Made with love

The best pressies are often the ones you make – and these will be top of everyone’s wish list

SUGARPLUM TURKISH DELIGHT

Makes about 40 squares Takes 1 hr 10 mins plus overnight setting

Cost per serve 8p

vegetable oil, for greasing 300g plums, destoned and roughly chopped 650g caster sugar

1 lemon, juiced 1½ tsp cream of tartar 100g cornflour, plus 50g 50g icing sugar

1 Grease and line a 20cm square baking tin with lightly oiled clingfilm. Put the plums in a medium, lidded saucepan with 50ml water; cover and simmer over a medium heat for 5-7 mins or until breaking apart. Transfer to a heatproof jug and blitz with a stick blender until smooth. There should be 300ml purée; set the jug aside.

2 Put the caster sugar in a large saucepan with the lemon juice, cream of tartar and 300ml water. Heat gently over a low-medium heat for 5 mins, stirring occasionally, until the sugar is dissolved. Increase the heat to medium-high and bring to the boil – remove from the heat as soon as it starts to boil.

3 Put the 100g cornflour in a bowl and whisk in the plum purée until smooth. Gradually whisk into the pan with the sugar syrup. Bring to a simmer over a medium heat, then cook for 5 mins, stirring constantly, until thickened and large sticky bubbles appear. Continue cooking for 30-40 mins, stirring frequently to stop the bottom burning, until the mixture is very thick, reduced and starts to come away from the

sides of the pan. If using a sugar thermometer, it should read 112-115°C, or you can test it by dropping a small amount into a bowl of iced water – after 1 min it should hold its shape well and feel firm, but will be soft and squidgy when pressed.

4 Pour the mixture into the prepared tin, cover with a tea towel (making sure it doesn’t touch the surface) and leave to set overnight at room temperature. Transfer to the fridge 1 hr before you’re ready to cut. Sieve the icing sugar and extra 50g cornflour into a bowl and whisk well to combine. Dust half onto a clean worktop and over a sharp knife. Turn out the Turkish delight and peel off the clingfilm, then use the dusted knife to cut into 1.5cm squares. Toss with the remaining icing sugar and cornflour mix, and pack into cardboard gift boxes or paper bags. Will keep for up to a week at room temperature.

Each square contains

VANILLA & LEMON RICCIARELLI BISCUITS

Makes 24 biscuits

Takes 30 mins

Cost per serve 31p

2 medium egg whites

200g icing sugar, plus extra for dusting 250g ground almonds

1 vanilla pod

1 lemon, zested

1 Preheat the oven to gas 4, 180°C, fan 160°C and line a baking sheet with nonstick baking paper. Whisk the egg whites with an electric whisk in a clean, non-plastic bowl for 2-3 mins until stiff peaks form. Sieve the icing sugar into another bowl and stir through the almonds.

2 Split the vanilla pod lengthways with a sharp knife and scrape out the seeds, then stir through the almond mix along with the lemon zest. Fold in the egg whites using a metal spoon until you have a thick, sticky paste.

3 Dust a clean worktop with icing sugar. Scoop out tablespoons of the almond mix, roll into ovals, then flatten a little. Carefully roll in the icing sugar until completely coated, then transfer to the prepared baking sheet. Repeat with the remaining mixture, spacing each one 3cm apart.

4 Bake for 12-15 mins until slightly golden and cracked, then leave on the tray to cool completely. Will keep for up to a week in an airtight container.

Each biscuit contains of the reference intake. See page 127. Carbohydrate 10g Protein 3g Fibre 0g

RECIPES CHARLIE CLAPP PHOTOGRAPHY ALEX LUCK FOOD STYLING CATE DIXON PROP STYLING LUIS PERAL

SPICED PEAR & GINGER MULLING SYRUP

Makes 1.2ltrs

Takes 15 mins plus overnight infusing Cost per serve 4p

2 x 410g tins pear quarters or halves in juice

1 cinnamon stick

5 black peppercorns

1 star anise

3 cloves

5cm fresh ginger, sliced

2 balls of stem ginger, roughly chopped, plus 4 tbsp syrup

1 lemon, zest pared 250g caster sugar

1 Empty the pears and their juice into a large saucepan and blitz with a stick blender. Stir in the dried spices, fresh and stem ginger and syrup, and 500ml water. Bring to

the boil, then remove from the heat. Add the pared lemon zest, cover and set aside at room temperature to cool and infuse for at least 6 hrs or overnight.

2 Strain everything through a fine sieve into a clean pan. Add the sugar and bring to a simmer over a low-medium heat, stirring, until the sugar has dissolved. Pour the syrup into sterilised* gifting bottles; leave to cool. Will keep for up to 3 months in a cool, dark place and use within 2 weeks once opened.

Touse: Heat 400ml syrup with 750ml cider, red or white wine for a winter warmer, or top up with fizzy water or bubbly.

Each serving contains

FESTIVE SPICED TEA

Makes 80g (about 20 cups) to fill

2 x 200ml jars

Takes 10 mins Cost per serve 7p

½ orange

4 tbsp Tesco Finest loose-leaf Earl Grey tea

8 cloves

2 small cinnamon sticks, crushed ½ whole nutmeg

4 tsp demerara sugar

Peel the orange, remove the pith, then finely slice the peel into thin matchsticks. Put in a small bowl with the Earl Grey, cloves and cinnamon. Use a pestle and mortar to gently crush the nutmeg and sugar to break down and combine. Add to the bowl with the tea, mix well, then transfer to jars. Will keep in an airtight container for up to 2 weeks.

Touse: Put 1 tsp of the tea in a tea strainer. Pour over 300ml hot water and infuse for 2 mins. Enjoy with a splash of milk or a slice of lemon.

Each serving contains of the reference intake. See page 127.

* To sterilise glass bottles, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil rubber seals for 10 mins, then leave to dry

of the reference intake. See page 127.

COOK’S TIP

Keeping the dough on the nonstick baking paper you rolled it out on stops it losing its shape when you move it around.

GINGERBREAD GIFT BOXES

Serves 30 (makes 2 boxes with people) freeze unbaked dough

Takes 2 hrs 40 mins plus chilling, cooling and setting

Cost per serve 46p

275g golden syrup

400g soft light brown sugar

400g unsalted butter

1 lemon, zested

4 tsp ground ginger

2 tbsp mixed spice

2 tsp bicarbonate of soda

1kg plain four, plus extra for dusting

1 large egg, lightly beaten

For the icing

300g icing sugar

1 large egg white, lightly beaten

1 tsp lemon juice

To decorate

250g red fondant icing

2-3 tbsp silver pearls

1 tbsp red velvet dusting

1 Put the golden syrup, sugar, butter, lemon zest, ginger and mixed spice in a large saucepan. Stir gently over a low-medium heat until the sugar has dissolved.

2 Turn up the heat and bring briefly to the boil. Remove from the heat and tip in the bicarb; the mixture will froth. Beat briefly to combine, then set aside to cool for 15 mins.

3 In batches, fold the flour into the cooled mixture. Beat in the egg, scrape the dough onto a lightly floured surface and knead for 1 min. Wrap in clingfilm and chill for 1 hr.

4 Cut out a 14cm and an 18cm square template on thick paper or card. Roll out the gingerbread between sheets of nonstick baking paper to 4mm thick. Using the templates, cut out 6 small and 6 large squares of gingerbread and transfer to lined baking trays (see tip, left). Put in the freezer for 5 mins to firm up. Remove 3 of the smaller squares from the freezer, cut out

decorations (see pic A, right), then return to the freezer for 5 mins.

5 Meanwhile, use the remaining dough to cut out gingerbread people or other shapes around 8cm long. Transfer these to a lined baking tray and freeze for 5 mins.

6 Preheat the oven to gas 5, 190°C, fan 170°C. Bake in batches – the dough squares for 12-14 mins and the gingerbread people for 6-8 mins – until golden brown at the edges. Leave to cool and set for 5-10 mins on the trays, then transfer to wire racks to cool completely.

7 Once the gingerbread is completely cool, sift the icing sugar into a bowl and add the beaten egg white and lemon juice. Use an electric hand mixer to whisk on a low speed for 2-3 mins until smooth and spreadable (B). Add 1-2 tsp water and whisk for 3-4 mins to stiff peaks. Spoon about half the icing into a piping bag fitted with a medium (8mm) round nozzle.

8 To assemble, pipe icing along 2 edges of a small square placed flat on a work surface. Start sticking the other sides onto this piece (C). When assembling the small box, don’t stick the lid down on top –keep it loose. Repeat for the large gift box, this time completing it with more icing and its lid. Set aside for at least 2 hrs to set hard.

9 Spoon the remaining icing into a piping bag fitted with a small (5mm) star nozzle, then pipe rows of stars to cover the edges (D). Pipe decorations onto the sides of the smaller box, and eyes and buttons on the gingerbread people. Use a little red fondant and silver pearls to decorate the boxes and people.

10 To make the ribbon, roll out red fondant to 5mm thick and 30cm long. Cut into 4 x 2cm-wide strips (E). Brush one side lightly with cold water, then carefully stick to the large box, starting at the base and joining each piece at the top in the centre to create a ribbon effect. Cut away any trimmings, then

RECIPE MIMA SINCLAIR PHOTOGRAPHY KRIS KIRKHAM FOOD STYLING EMMA JANE FROST PROP

STYLING JENNY IGGLEDEN

reroll to make another 5mm thick 30cm piece. Cut 2 x 4cm wide strips and shape into a bow (F).

11 To attach the bow, lightly brush the cross of the ribbon on the gift box with water and arrange the bow on top, pressing gently to secure. Use the remaining royal icing and decorations to add stars or snowflakes to the sides of the large box. Use a dry brush to dust the ribbon with red velvet dusting. Allow 2 hrs for it to set, then place the gingerbread people inside the smaller box; top with the lid. Keep for a week at room temperature, covered or wrapped in clingfilm.

If you don’t want to make gingerbread, try using Ready to Bake Gingerbread Dough 350g, £1.60 (46p/100g)

A CUTTING THE SHAPES

Use cutters or a sharp knife and leave at least 2cm around each shape to keep the squares strong. Chill in the fridge or freezer afterwards to stop the dough spreading in the oven and ruining your pattern.

C ASSEMBLING THE BOXES

Use tins to support the sides of the boxes while the icing sets, and pipe extra icing along the join inside to add more hidden support. Don’t try to move your boxes too soon, even if you think they’ve set quickly; until they’ve set hard, they are very fragile.

E PREPARING THE FONDANT

Roll out on baking paper to stop it sticking to your work surface. Use a ruler and a long, sharp knife for clean edges and consistent width. Make the bow in one go; too slow and the fondant will start to set.

B MAKING THE ROYAL ICING

Whisk on a low speed so you don’t beat in too much air; otherwise the icing will crumble when it dries. It should be smooth and dense, like soft cheese, and able to hold stiff peaks. Royal icing dries quickly, so cover the bowl or piping nozzle with a damp cloth when not using.

D PIPING THE STARS

Hold the bag at a 45° angle, squeeze to a bulb and release the pressure as you move the nozzle away. If you keep pressure on the bag as you pull away, the icing tips will be long. Pat down any long tips with a finger dipped in cornfour. Pipe from the base upwards.

F MAKING THE BOW

Cut a ‘V’ in one end of each strip. Fold the other end over itself to make a loop. Align the two pieces. Brush a 2 x 6cm fondant strip lightly with water and wrap around the join, pinching in the centre slightly.

The countdown to Christmas is on – and when planning is in full swing, the costs can mount up. That’s why now is a great time to sign up to Clubcard Plus to save money on food and drink for the holiday season.

Clubcard Plus subscribers can save up to £40 across two grocery shops of their choosing every month*. So whether you’re stocking up on Christmas bubbles, New Year nibbles or doing your ‘big shop’ for the big day, Clubcard Plus can supercharge your savings.

WHY JOIN?

✚ 10% off two shops of your choice in store each month*

✚ 10% off F&F and Fox & Ivy purchases in store all the time – ideal for a party outfit or some decorative new tableware**

✚ Subscribe now for a one-month free trial† (£7.99 per month thereafter; cancel any time).

✚ Find all the benefits of Clubcard Plus at tesco.com/clubcard/ clubcard-plus

JOIN THE CONVERSATION

@tesco facebook.com/tesco instagram.com/tescofood

STAR LETTER

Email or write in and we’ll choose one Star Letter*, which will win a £50 giftcard**

BACK IN THE GROOVE

We recently hosted a surprise ‘stag’ lunch for a work colleague. Having ofered to make a cake and stumbling upon your Salted caramel chocolate cake in the September issue, I swapped up the decorations to suit the occasion and made my first ganache (definitely a work-inprogress skill!). Anyway, the cake was delicious and went down a treat. Thanks for the inspiration. Paula, via email

You’ve been loving our recent recipes. Here are just a few of your fab creations

Mojito drizzle cake @tescofood magazine (September): probably my favourite vegan cake so far. @plantbasedinfinedon

Sweet balsamic onions with melted Cheddar and herbs on toast @tescofood magazine (September). @littlewelshfoodie

Being a student, Christmas is always an expensive time, so I make a real effort to make cheap but thoughtful gifts for friends and family. Over the past year I’ve been collecting the free Tesco magazine and I’ve used it to make a personalised vegan recipe book for my best friend. I really appreciate the range of recipes, as I now have lots of different mains, desserts and cocktails for my book. Thank you! Jade, via email

Sunday brunch! Caulifower & tofu scramble with quick baked beans @tescofood magazine (September). @happyherbivorekitchen

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DRINKS

Everything you need to add cheer to the festive season

TOP TIP

Add sparkle with a sugared garnish, such as this sprig of rosemary. Find more ideas on p89.

CLEMENTINE SOUR

Find the recipe for our zesty seasonal cover star on p69

In the spotlight

Glad tidings

Welcome to our pick of the best new drinks, perfect for sipping or gifting

Get in the spirit

These flavour-packed classics with a twist will tickle your own tastebuds or make a thoughtful present.

Made with Persian black lemons (sundried limes) and zesty Timut peppers, this new gin is a carefully crafted balance of citrus and spice. A smooth, rounded gin for those who have a taste for adventure. Opihr Black Lemon London Dry Gin 70cl, £23 (£32.86/ltr) 1 unit and 61kcal/25ml (244kcal/100ml)

Created in Cornwall, with notes of caramel, cinnamon and orange, this is reminiscent of freshly baked saffron cake (a Cornish buttery, dried fruit bun). Different and delicious. Dead Man’s Fingers Spiced Rum 70cl, £22 (£31.43/ltr) 0.9 units and 54.5kcal/ 25ml (218kcal/100ml)

Fragrant mulling spices in a gin-based liqueur, perfect stirred through warmed red wine or added to prosecco. Housed in a pretty lantern gift tin – exclusive to Tesco.

Edinburgh Gin Distillery

Mulled Gin Liqueur Lantern

Pack 50cl, £16 (£32/ltr) 0.5 units and 52kcal/25ml (208kcal/100ml)

Combining the smooth taste of triple-distilled Irish whiskey with zesty orange flavour, this new bottle from Jameson is a must try. Perfect with lemonade, ice and a wedge of orange for the ultimate serve. Jameson Orange 70cl, £22.50 (£32.14/ltr) 1.6 units and 90kcal/50ml (180kcal/100ml)

COLLECTOR’S PICK

Bourbon fans: the new holiday edition of Woodford Reserve is here. Each year the label of this complex, balanced whiskey –perfect in a classic Old Fashioned cocktail – shows a different festive scene; 2021’s, by artist Nick Hirst, is the Barrel House interior. Every bottle includes an invitation to a cocktail masterclass. Woodford Holiday Edition 70cl, £32 (£45.71/ltr)

1.1 units and 62kcal/25ml (246kcal/100ml)

MAKE THE COVER

READY, STEADY, SIP

No-fuss drinks for easy entertaining

3

The fruitiness of strawberry meets a tropical kick of coconut in this bright, sparkling rumbased spritz. Pop the top, pour over ice and you’re ready to party.

2

Made with exotic botanicals, this ready-made gin and tonic is bar quality to enjoy wherever you are. Simply pour into a glass over ice, with a slice of lime, and sip away. Bombay Sapphire Gin & Tonic 25cl, £2.50 (£10/ltr) 1.6 units and 145kcal/250ml 58kcal/100ml)

Makes 1

Put 10ml sugar syrup in a cocktail shaker with 15ml lemon juice, 50ml Tesco Special Reserve Scotch Whisky, 15ml pasteurised egg white and 25ml freshly squeezed clementine juice.

Half-fill with ice and shake well. Strain into a Martini glass.

Garnish with a slice of clementine and a sprig of sugared rosemary (see p89).

2 units and 182kcal per drink (130kcal/100ml)

1 Pre-mixed and portable, serve Clubman with ice and lime for a delicious drink. Light, smooth, single-grain Scotch whisky meets Tahitian vanilla and kola nut. Haig Club Clubman & Cola 33cl, £2 (£6.06/ltr) 1.7 units and 182kcal/330ml (55kcal/100ml) 1

2

Malibu Strawberry Spritz 75cl, £9.50 (£12.67/ltr)

2.2 units and 202kcal/200ml (101kcal/100ml)

AFTER-DINNER DRINKS

Perfect for rounding off the meal

Aromatic and smooth, this limited-edition spiced coffee gin is flavoured with Brazilian and Rwandan coffee beans, vanilla and cinnamon. The third in Sipsmith’s Sipping Series, enjoy in a twist on your Espresso Martini.

Sipsmith Sipspresso Coffee Gin 70cl, £28.50 (£40.71/ltr) 1 unit and 51kcal/25ml (206kcal/100ml)

A deliciously refreshing yet creamy liqueur with the fresh floral flavour and natural uplifting caffeine of Japanese matcha green tea. Try serving it on the rocks, in a tumbler rimmed with matcha powder (see p89). Tia Maria Matcha Cream Liqueur 70cl, £16 (£22.86/ltr)

0.5 units and 52kcal/25ml (263kcal/100ml)

3

Sparkling wines of exceptional quality since 1864.

Expert picks

Magic moments

Bubbles for breakfast? A cheeky port with cheese? Three experts share their fondest festive pairings

AFTER-DINNER PORT AND CHEESE

One of my favourite festive moments is the cheeseboard. Stilton is a must and Christmas is the perfect occasion to open some special bottles, so I serve it with Tesco Finest vintage port: the sweetness gives a beautiful contrast to the salty Stilton. My top tip? Allow the port to breathe for one to two hours before serving. I like to decant the port, and serve it in a wine glass. Both help to aerate it so you can enjoy all the complex and beautiful aromas with every sip.

Graham Nash, Tesco product development manager

BUCK’S FIZZ BRUNCH

‘Christmas Day brunch is when the fun starts in our household. Bubbles for breakfast: what’s not to love? For us it’s always Buck’s Fizz with eggs royale: two poached eggs on smoked salmon on toasted English muffins, topped off with my partner’s famous hollandaise sauce. Pure indulgence - it’s such a treat. Buck’s Fizz contrasts perfectly with the rich salmon and hollandaise. Roll on 25 December!’ Maria Coole, acting editor, Tesco magazine

COGNAC WITH THE PUDDING

‘For me, nothing says Christmas quite like a glass of good Cognac with some Christmas pudding – the orange peel citrus note of the spirit cuts right through the dried fruit. I then make brandy butter with the Cognac and pour some on top of the pud before setting it alight. If we’re feeling really swish, we may make a Sidecar cocktail too. The perfect end to the meal!’ Helena Nicklin, wine & spirits writer and presenter, thethree drinkers.com. @HelenaSips

Main event

Big-day bottles

Whatever your Christmas Day feast looks like, these top wines will fit the bill

Kick off with English fizz

A match for canapés or for toasting the day A light

1 Nothing says ‘it’s Christmas’ quite like a glass of sparkling. This award-winning wine is a bit of local luxury, made by England’s leading winemaker. Expect notes of apple, citrus, quince and freshly baked bread. Chapel Down Brut NV, £23 1.5 units and 91kcal/125ml (73kcal/100ml)

drink for the starter

Refreshing and alcohol free

2 A great match for prawn cocktail, or even turkey, if white is your preference. Added bonus: it’s 100% carbon neutral, so has the feel-good factor too. Lindeman’s Alcohol Free Semillon Chardonnay, £4 0.05 units and 15kcal/100ml

5

Juicy reds for the main event

Those rich flavours call for a bold wine

3 With its red fruit notes and long finish, plus plenty of structure from ageing in oak barrels, this bottle will stand up to a Christmas roast, pigs-inblankets and gravy. Casillero del Diablo Reserva Especial Cabernet Sauvignon, £10 1.7 units and 97kcal/125ml (78kcal/100ml)

5 Aged in Scotch whisky barrels for a richer, smoother taste, this will pair beautifully with your big-day spread – especially roast beef, thanks to its generous flavours of cedar, vanilla and dark red fruits. Jacob’s Creek Double Barrel Matured Shiraz, £10 2.2 units and 132kcal/150ml (88kcal/100ml) 4

4 Serving up a plant-based feast? This vegan-friendly red has vibrant blackcurrant aromas, vanilla and a smooth finish. Its rounded body makes it great with meat too. McGuigan Reserve Cabernet Sauvignon, £7 1.6 units/125ml (calorie information not available)

ON THE TABLE Brussels sprouts with sugared pancetta and chestnuts, and herby roast potatoes: two essential sides for the big day. Find how to make these at tes.co/festiverecipes.

6 Red cherry and plum complement subtle herb aromas in this wine crafted by the first winery in Australia’s Coonawarra region. Vibrant and approachable, it’ll sit well on your Christmas table. Wynns The Siding Cabernet Sauvignon, £15 2.1 units and 113kcal/150ml (75kcal/100ml)

6

Merry & bright Cocktails

Create your own winter wonderland with these festive cocktail ideas

Marzipan Fizz

Christmas Cranberry Margarita

Turn over for the recipes for these festive cocktails and more

Jamaican Orange Mule

Mulled

Apple Whisky

CHRISTMAS CRANBERRY MARGARITA

Serves 1 Takes 10 mins

1.7 units and 132kcal per drink (103kcal/100ml)

Combine 1 tsp fine table salt with 1 tbsp caster sugar on a plate. Rub the rim of a tumbler with a wedge of lime, then roll in the mix. Pour 45ml Olmeca Altos Tequila, 15ml fresh lime juice and 30ml cranberry juice into a cocktail shaker, Add 2 tsp cranberry sauce then half-fill with ice and shake hard. Fill your glass with ice, strain the cocktail into it and garnish with frozen cranberries, a lime slice and lime zest

Each drink contains of the reference intake. See page 127.

Carbohydrate 9g Protein 0g Fibre 0g

Olmeca Altos Tequila 70cl, £26 (£37.14/ltr), is an award-winning reposado tequila from hand-picked agave, with flavours of sweet orange, grapefruit and vanilla. Perfect for mixing into Margaritas.

MULLED APPLE WHISKY

Serves 4 Takes 10 mins

1.5 units and 110kcal per drink (84kcal/100ml)

Slice a small apple widthways and remove the seeds. Halve 2 of the slices and stud each half with 1 clove. Put in a small pan with 150ml The Deveron Whisky, 125ml cloudy apple juice, 125ml water, 1 tbsp clear honey, 4 cinnamon sticks, the juice from 1 lemon and the remaining apple slices. Stir over a low heat until just simmering, then serve.

Each drink contains

of the reference intake. See page 127.

Carbohydrate 7g Protein 0g Fibre 1g

A single malt whisky for all, The Deveron Whisky 70cl, £30 (£42.86/ltr), has plenty of complexity: think fresh green apple, smooth toffee, vanilla and creamy oak.

MARZIPAN FIZZ

Serves 1 Takes 5 mins

2.9 units and 246kcal per drink (131kcal/100ml)

Pour 50ml Disaronno and 5ml lemon juice into a cocktail shaker. Half-fill with ice and shake hard. Strain into a flute and add 1 maraschino cherry and a twist of lemon zest. Top up with 115ml chilled prosecco, cava or Champagne.

Each drink contains

of the reference intake. See page 127. Carbohydrate 6g Protein 0g Fibre 0g

The world’s favourite Italian liqueur was founded in 1525. With its famously smooth taste and marzipan aroma, Disaronno 50cl, £15 (£30/ltr), brings an elegant twist to a glass of fizz.

JAMAICAN ORANGE MULE

Serves 1 Takes 5 mins 2 units and 167kcal per drink (85kcal/100ml)

Pour 50ml Appleton Estate Signature Jamaica Rum, 25ml lemon juice and 25ml freshly squeezed orange juice into a highball glass. Stir gently, then add some ice. Top up with about 75ml ginger beer (to taste) and garnish with an orange slice and a slice of fresh unpeeled ginger

Each drink contains

of the reference intake. See page 127 . Carbohydrate 14g Protein 0g Fibre 1g

Appleton Estate Signature Jamaica Rum

70cl, £24 (£34.29/ltr), adds a dash of Jamaican spirit to your celebrations. This blend of flavourful rum is packed with fruity citrus and dried apricot.

GOLDEN HONEYED ESPRESSO

Serves 1 Takes 10 mins 2 units and 189kcal per drink (217kcal/100ml)

Put 2 large ice cubes in a glass. Add 50ml honeyed Drambuie, then tilt the glass slightly and gently pour in 25ml cooled espresso, ensuring it touches one of the ice pieces first to give a layered effect. For the garnish (optional): place 1 mint sprig on kitchen paper, spray generously with edible gold glitter spray and allow to dry.

Each drink contains

of the reference intake. See page 127.

Carbohydrate 16g Protein 0g Fibre 0g

Aged Scotch whisky meets heather honey, fragrant herbs and spices in Drambuie 50cl, £19 (£38/ltr). It’s best served after the meal when the conversation is flowing.

CHOCOLATE PRETZEL WHITE RUSSIAN

Serves 1 Takes 10 mins 2.7 units and 360kcal per drink (252kcal/100ml)

Combine 5g crushed pretzels and 10g grated white chocolate on a plate. Brush the rim of a glass with golden syrup and roll in the mix. Pour 50ml Tia Maria Coffee Liqueur and 35ml vodka into the glass and fill with ice. Add 35ml single cream and stir.

Each drink contains of the reference intake. See page 127.

Made from 100% Arabica coffee, vanilla and Jamaican rum, Tia Maria Coffee Liqueur 70cl, £15 (£21.43/ltr), has a fullbodied, rich taste with velvety back notes. Perfect in a White Russian.

Alternative drinks

Free for all

Opting for alcohol free? You won’t feel you’re missing out with these offerings

FRUITY & SPICY

If you like berry flavours, red wine is a natural pick

This Shiraz from McGuigan may contain no alcohol, but it’s full of juiciness. Expect sweet forest berry and plum aromas, subtle spice, wafts of vanilla and a balanced finish. McGuigan Zero Shiraz 75cl, £4 0 units and 36kcal/125ml (29kcal/100ml)

BITTERSWEET & BOLD

Herbal ‘vermouth’ is delicious in alcohol-free cocktails

Made with natural botanicals for that bittersweet vermouth flavour without the kick, Martini Vibrante is especially tasty in a spritz. Blend 50/50 with tonic and serve with ice and an orange slice. Martini Vibrante Non-Alcoholic Vermouth 75cl, £10 (£13.33/ltr) 0 units and 45kcal/75ml (60kcal/100ml)

DARK & RICH

For a drink that has big, malty cofee character, go for a 0% stout

It has the same smooth taste, dark colour, and coffee and malt hit of Guinness Draught. But this perfectly balanced sweet and bitter stout has zero alcohol. Guinness 0.0% Alcohol Free Draught Stout 4 x 440ml, £4 (£2.27/ltr)

0 units and 76kcal/ 500ml (15.2kcal/100ml)

CRISP & LIVELY

Love refreshing drinks? Try a non-alcoholic lager

Crisp and light, with a clean finish, Peroni Libera has plenty of Italian style. Packed with flavour but alcohol free, you can live every moment throughout the whole season. Peroni Libera 0.0% 4 x 33cl, £4.50 (£3.41/ltr) 0 units and 73kcal/330ml (22kcal/100ml)

Dear Santa…

Perfect presents for the drinks lover in your life

FOR WHISKY FANS

This premium selection will impress even the most discerning Scotch drinker

1. THE CLASSIC ONE

A deeply satisfying whisky with a long, smooth finish, Johnnie Walker Black Label is a natural pick when you’re buying for a sophisticated dram fan. Richly fruity at the start, it evolves with peaty, vanilla, raisin and malt flavours in the glass.

Johnnie Walker Black Label

12YO Whisky 70cl, £30 (£42.86/ltr)

1 unit and 56kcal/25ml (224kcal/100ml)

2. THE VINTAGE ONE

This aged whisky shows just how good Scotch can get. An ideal choice for the discerning drinker on your gift list, it’s distinctive, rich and exotic, with the heady taste of sweet fruit, almonds and delicate spice. The Glenlivet 15 Year Old Single Malt Scotch Whisky 70cl, £45 (£64.29/ltr) 1.2 units and 66kcal/30ml (220kcal/100ml)

3. THE SUSTAINABLE ONE

Not your typical Islay whisky: it’s floral, elegant and unpeated with notes of lemon balm and barley sugar. This is also the first Scotch whisky distillery to be B Corp certified, balancing profit with purpose. Bruichladdich

The Classic Laddie Scottish Barley Whisky 70cl, £41 (£58.57/ltr)

1.25 units and 65kcal/25ml (276kcal/100ml)

STOCKING FILLERS

Popular drinks in giftable small packages

1. A TASTY TRIO Triple the drinking pleasure with these miniature rums, starring Bacardi Carta Blanca, Bacardi Spiced and Bacardi Coconut. It’ll bring a taste of the Caribbean to any occasion – just add ice or a favourite mixer. Bacardi Rum

Gift Pack 3 x 5cl, £12 (£80/ltr)

1.9 units and 104kcal/50ml (208kcal/100ml)

2. MIX IT UP

This perfect package is made for mixing. A 20cl bottle of Monkey Shoulder – a rich, vibrant malt whisky – is wrapped up with 4 x 150ml cans of Fever-Tree Refreshingly Light Ginger Ale. It’s the easiest way to fall in love with this classic combo. Monkey Shoulder

Ginger Monkey Pack, £12 2 units and 127kcal/200ml (69kcal/100ml)

3. DIY DRAMS With four single malts, one blended grain whisky, a pipette and beaker, let friends or family create a blend all of their own. Plus the box includes a mini bottle of Chivas 12 Year Old Scotch whisky for inspiration. Chivas Scotch Whisky Blending Kit 6 x 5cl, £12 (£40/ltr) 2 units and 110kcal/50ml (220kcal/100ml)

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CHEERS TO THE HOST

Whatever their taste, one of these bottles should be the perfect way to say thank you

1. FOR NON-DRINKERS

All the spirit but none of the alcohol. If your host isn’t a big drinker, gift this non-alcoholic alternative to rum. The sweet sugar cane, vanilla, raisin and oak flavours mean it pairs deliciously with cola. STRYKK NOT R*M 70cl, £18 (£25.71/ltr) 0 units and 4kcal/50ml (8kcal/100ml)

1

2. FOR FIZZ FANS

Nothing says ‘thank you for having me’ like a classic bottle of Champagne. And this blend of Chardonnay and Pinot Noir, grown in some of the region’s best vineyards, has elegant flavours of citrus, apple and brioche. Tesco Finest Premier Cru Brut Champagne 75cl, £21 1.5 units and 91kcal/125ml (73kcal/100ml)

3. FOR VODKA BUFFS

Inspired by eight generations of British craftmanship, this award-winning vodka is distilled in St Petersberg using local Russian ingredients for an ultrasmooth taste. Just the thing for a host who loves an authentic touch. JJ Whitley Artisanal Russian Vodka 1ltr, £19 0.9 units and 52.5kcal/25ml (210kcal/100ml)

4.

FOR GIN LOVERS

Truly something new for the gin-loving host: traditional juniper notes combined with aromatic wild blueberries and blackberries provide a dry fruity smoothness. It’s best served neat over ice, or with tonic or ginger ale. Brockmans Premium Gin 70cl, £34 (£48.57/ltr) 1 unit and 56kcal/25ml (224kcal/100ml)

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Alcohol prices exclude Scotland and Wales

Fruit infusions

Gin-gle bells

Take your G&T game up a notch with these fruity spirits and mixers

PEACH & RASPBERRY G&T

50ml Beefeater Peach & Raspberry Gin

150ml Indian tonic water handful of ice peach wedge and raspberries

Beefeater Peach & Raspberry Gin 70cl, £16.50 (£23.57/ltr), has the classic juniper and citrus flavours of Beefeater Gin with bursts of sweet peach and juicy raspberry. 1.8 units and 108kcal/50ml (108kcal/100ml)

BLACKCURRANT ELDERFLOWER ROYALE

30ml Tanqueray Blackcurrant Royale Distilled Gin

75-100ml elderflower tonic a few large ice cubes lemon rounds and mint sprig

Tanqueray Blackcurrant Royale Distilled Gin 70cl, £25 (£35.71/ltr), delivers the taste of French blackcurrants, subtle vanilla and classic gin botanicals with every sip. 1.2 units and 74kcal/30ml (248kcal/100ml)

RHUBARB & GINGER ZINGER

50ml Whitley Neill Rhubarb & Ginger Gin

125ml clementine tonic handful of ice twist of orange peel

Whitley Neill Rhubarb & Ginger Gin 70cl, £26 (£37.14/ltr), is inspired by homemade rhubarb crumble. Expect tart, crisp and warming flavours with a generous finish. 2.15 units and 154kcal/50ml (307kcal/100ml)

BRAMBLE BERRY REFRESHER

30ml Bombay Bramble Gin

75ml ginger ale berry ice cubes (see p89) blackberries and mint

Bombay Bramble Gin 70cl, £23 (£32.86/ltr), is made with an infusion of fresh blackberries and raspberries with no added sugar. A bold gin full of natural, juicy fruit character. 1.1 units and 62kcal/30ml (208kcal/100ml)

Food pairings

A good brew

In no way a ‘pour’ swap for wine – beer and cider can work just as well with your food

Boxing Day curry

When it comes to Boxing Day, nothing beats leftovers. Serve up our fruity turkey curry (see Give me more! below) with a cool brew to temper the spice. Best with a refreshing beer

New World hops give this IPA real character - you’ll taste caramel and tropical fruit galore. The pleasantly bitter finish stands up to big flavours like curry too. BrewDog Punk IPA 12 x 33cl, £14 (£3.54/ltr) 1.8 units and 158kcal/330ml (48kcal/100ml)

This flavour-packed sparkling Italian lager has a full-bodied sweetness and hoppy bitterness, which will bring out the subtle spicing in your Boxing Day curry.

Birrificio Angelo Poretti

4 x 33cl, £5 (£3.79/ltr) 1.7 units and 138kcal/330ml (42kcal/100ml)

Refreshing like a lager but smooth like an ale, it balances out all those complex, fruity and spicy flavours. The ideal accompaniment to a Boxing Day curry. Cobra Premium Beer 620ml, £2 (£3.23/ltr)

2.8 units and 229kcal/620ml (37kcal/100ml)

GIVE ME MORE! +

Find our recipes for turkey curry and canapés at tes.co/festiverecipes.

Canapés

Pick a versatile beer

Salmon roll-ups or mapleglazed bacon-wrapped dates (see Give me more, below left)? Whatever you nibble, sip a beer that works with it all.

Made using a delicious blend of classic and modern hops, this is an excellent match for party foods from olives to charcuterie. Cloudwater Session IPA

4 x 44cl, £8 (£4.55/ltr)

2 units and 189kcal/440ml (43kcal/100ml)

Cheese

Try craft cider to complement

The slightly sweet, yet tart taste of cider contrasts beautifully with hard, salty cheeses like Cheddar.

Made naturally like a wine with Champagne yeast and 100% Granny Smith apples grown in South Africa, this pours a golden liquid bursting with subtle bubbles. A decidedly different cider.

SXOLLIE Granny Smith Apple Modern Cider 50cl, £2.20 (£4.40/ltr)

2.25 units and 246kcal/500ml (49kcal/100ml)

Crisp, refreshing Peroni Nastro Azzurro has been crafted for generations by Italian master brewers. Its delicate bitterness and subtle citrus notes make it a great partner for canapés. Peroni Nastro Azzurro 12 x 33cl, £16.50 (£4.17/ltr)

1.7 units and 138kcal/ 330ml (42kcal/100ml)

Garnishes

The final flourish

Jazz up your drink, alcoholic or not, with a garnish – they add flavour, colour… and a dash of fun

DRIED FRUIT

When fruit is dried, its flavour intensifies. Pop a slice in your drink and allow its aromas to infuse.

TRY IN Negronis, or G&Ts

DO IT Thinly slice 2 citrus fruits, spread over lined baking sheets and bake for 1 hr at gas 1/2, 110˚C, fan 90˚C. Turn, then continue to bake for a further 45 mins-1 hr until dried. For apples or pears, bake at gas 1, 140˚C, fan 120˚C for 40-50 mins, turning halfway. Allow to cool completely and keep in a sealed container for up to 2 weeks.

BERRY ICE CUBES

Super-simple but very pretty: place a blackberry or raspberry into each hole of an ice cube tray, top up with water and freeze until solid.

SUGARED HERBS

It’s easier than you think and you can use the same technique with edible flowers

TRY IN Our cover cocktail or a Gin Fizz

DO IT Wash and dry your herb carefully with kitchen paper. Dip into pasteurised egg white beaten until frothy, then shake off any excess. Roll in caster sugar scattered over a baking sheet, until evenly coated. Set on a wire rack for 30 mins to harden.

BITTERS

Made by infusing herbs, bark and botanicals in alcohol, bitters were created to aid digestion. These intensely flavoured liquids are now used to season cocktails, including classics such as the Old Fashioned. Try a few drops in soda or tonic for a refreshing, low-alcohol drink.

GLASS RIMS

Add a salted rim to glasses serving savoury drinks such as a Bloody Mary, or a sugared rim to sweet or tart drinks such as Margaritas.

DO IT Run a squeezed wedge of lemon or lime around the rim of the glass. Put sugar or salt (plus flavourings like chilli flakes) in a saucer. Repeatedly dip the rim into the mixture for the desired density. Allow to set for 1 min before adding your drink.

Premium picks

Raise the bar

Treat yourself this Christmas, and create your drinks trolley of dreams

THE RUM Perfect for…

Cuba Libre

TRY Bumbu Rum

70cl, £35 (£50/ltr)

A versatile rum hailing from Barbados, it’s perfect on its own or in cocktails. Made from a blend of eight different sugar canes and aged for up to 15 years, Bumbu has moreish notes of chocolate, banana, caramel and vanilla.

1 unit and 45kcal/25ml (180kcal/100ml)

THE COGNAC Perfect for… mixing

TRY Courvoisier

De Luxe 70cl, £40 (£57.14/ltr)

Exclusive to Tesco, this limited-edition bottling from the world’s most awarded Cognac house is a real looker. Sip it neat or in a highball glass filled with ice and topped up with Sicilian lemonade.

1 unit and 60kcal/25ml (240kcal/100ml)

THE GIN Perfect for… Martinis

TRY Mermaid Gin

70cl, £37 (£52.86/ltr)

This handcrafted London Dry gin from the Isle of Wight is flavoured with 10 ethically sourced botanicals, including organic lemon zest and foraged rock samphire known as Mermaid’s kiss.

2.1 units and 57kcal/25ml (228kcal/100ml)

THE VODKA Perfect for… fruity spritzes

TRY Grey Goose

70cl, £39 (£55.71/ltr)

An exceptionally smooth vodka that enhances every drink, Grey Goose is made with the finest French ingredients including soft winter wheat and Gensac spring water.

2 units and 111kcal/50ml (222kcal/100ml)

PAIR STAROPRAMEN WITH ONE OF THESE DELICIOUS RECIPES.

FANCY HOT DOGS

CHEESE AND BEER FONDUE WITH DIPPING PLATTER

SCAN HERE FOR FULL LIST OF RECIPES

CZECH INSPIRED CHICKEN SCHNITZEL WITH WARM POTATO SALAD

25?

Now’s the time to get ourselves kitchen-ready for a season of festive cheer. I’m heroing beautiful seasonal veg in my joyful mains – which can all be made ahead, freeing you up to enjoy the big day

Head to tes.co/jamiexmas for my veggie Christmas starters, sides and more

MERRY VEGGIE CHRISTMAS

The Tesco health ambassador shares his brilliant ideas for making veg the hero this Christmas

GIANT ROAST VEG YORKIE

Serves 6 *

Takes 1 hr 35 mins

Cost per serve 54p

½ a butternut squash (roughly 600g)

4 red onions

3 eating apples

2 tbsp olive oil, plus 1 tsp

4 large free-range eggs

150ml semi-skimmed milk

150g plain flour

4 rosemary sprigs

90g Stilton*

1 Preheat the oven to gas 4, 180°C, fan 160°C. Peel, halve lengthways and deseed the squash, then cut into 1cm-thick slices. Peel the onions and cut into wedges. Core the apples and cut into eighths, putting it all in a large baking tray as you go. Drizzle with 1 tbsp olive oil, season with black pepper and bake for 40 mins or until soft and golden. 2 Meanwhile, whisk the eggs, milk

and 50ml cold water together in a jug. Gradually add the flour, whisking constantly, until you have a smooth batter. Season with a pinch of salt.

3 Remove the veg tray from the oven and turn the heat up to gas 9, 240°C, fan 220°C.

4 Pour 1 tbsp oil into a high-sided, 25 x 30cm roasting tin and place in the oven for 10-15 mins to heat up. Carefully remove the tin from the oven, pour in the batter and bake for 20-25 mins or until golden and puffed up. Remove the tin from the oven and scatter over the roasted veg. Pick the rosemary leaves, toss with 1 tsp oil, then sprinkle over the veg. Dot with the Stilton and return to the oven for 5-10 mins or until melted. (If you want to get ahead the day before, the finished Yorkshire pudding can be reheated at gas 4, 180°C, fan 160°C for 10 mins.)

Each serving contains

of the reference intake. See page 127.

Carbohydrate 36.2g Protein 14.1g Fibre 6.2g Source of vitamin B12, which supports the reduction of tiredness and fatigue

‘Roasted butternut squash, red onions and apples team up with fresh rosemary and tangy Stilton for a gorgeous filling in my fluffy Yorkshire pudding – absolutely delicious’

Jamie’s tips

Reserve and roast the butternut squash seeds for salads or a soup topper. Swap out the blue cheese with Brie or Cheddar.

FESTIVE STUFFED SQUASH

Serves 6 *

Takes 1 hr 35 mins

Cost per serve 80p

1 butternut squash (roughly 1.2kg)

2 red onions

40g dried apricots

30g fresh sage

30g hazelnuts

2 tsp olive oil

400g tin green lentils or borlotti beans

50g Stilton*

60g baby rocket leaves

1 Preheat the oven to gas 4, 180°C, fan 160°C. Wash the squash, carefully cut in half lengthways, then remove the seeds. Place on a baking ©

tray and roast for 1 hr 10 mins or until starting to soften. Leave to cool slightly.

2 Meanwhile, peel then finely chop the onions and the dried apricots; pick and roughly chop the sage leaves. Roughly crush the hazelnuts with a pestle and mortar.

3 Heat the oil in a frying pan over a medium heat, add the onions and sage, and cook, stirring occasionally, for 15 mins or until softened. Drain the lentils and add to the pan with the chopped apricots.

4 Scoop out the squash flesh with a spoon, leaving a 1cm border. Roughly chop the flesh and add to the frying pan; mix well and season to taste. Pile the mixture into the squash shells, topping with crumbled Stilton and the crushed hazelnuts.

5 If making a day ahead, leave the squash to cool, then transfer to the fridge until Christmas morning, or

‘A delightful meat-free main full of festive favours. The fruity, nutty lentil stuffing is seriously good with the sweet squash and the tang of Stilton’

simply bake for 15-20 mins until golden on top. Scatter over the rocket leaves and serve. Each serving contains

of the reference intake. See page 127.

28.5g Protein 8.8g Fibre 4.62g

SPICED VEGGIE STRUDEL

Serves 6

Takes 1 hr 15 mins

Cost per serve £1.19

3 leeks

500g Brussels sprouts

1 tbsp olive oil

2 tsp garam masala

200g couscous

150g dried cranberries

150g feta

10 filo pastry sheets

3 tbsp red onion chutney

1 Wash, trim and finely slice the leeks and Brussels sprouts. Place a casserole pan over a medium-low heat with ½ tbsp olive oil and 1 tsp garam masala. Add the vegetables and cook for 20 mins or until softened.

2 Meanwhile, put the couscous and dried cranberries in a heatproof bowl and pour over 350ml boiling water so it just covers the couscous. Cover with a plate, leave to stand for 5 mins, then fluff up with a fork.

3 Preheat the oven to gas 6, 200°C, fan 180°C. Stir the couscous into the cooked vegetables, crumble in the feta, then season to taste and set aside. Line a large baking tray with baking paper, then place 2 filo sheets, overlapping in the middle, on the tray. Brush with a little of the remaining oil and sprinkle with a pinch of the remaining garam masala. Repeat with the remaining filo, layering it up until all the sheets and most of the oil and garam masala are used up.

4 Gently spread the chutney over the filo and scatter the couscous mixture horizontally down the middle. Starting from one long edge, carefully roll to enclose the filling.

5 Turn the strudel over so the sealed end faces down. Add a final

‘Slow-cooked veg, dried fruit, chutney and couscous wrapped in filo pastry makes a delicious veggie main. You can assemble it the night before, so it’s ready to bake on the day’

drizzle of olive oil and sprinkle over the remaining garam masala, then bake for 25-30 mins or until golden and crisp.

WE WANT TO SEE WHAT YOU’VE BEEN COOKING

For your chance to win a signed copy of Jamie’s new book, Together, plus an online class voucher for the Jamie Oliver Cookery School, share your version of one of Jamie’s recipes from tes.co/jamieoliver on Instagram with #TescoandJamie and #TescoJamieChallenge. Opens 00:01 on 17 November 2021. Closes 23:55 on 4 January 2022. UK only, 18+. For full terms and conditions, visit tes.co/tescojamiechallenge.

ADVERTISEMENT

DMake plump, beautifully sweet California Organic Medjool Dates the star of your kitchen this festive season With soft honeyed flesh and packed with fibre and anti-oxidants they are perfect eaten just as they are, or can be stuffed with chopped nuts or nut butters and even dipped in chocolate for a delicious festive treat The best medjool dates come from sun-kissed southern California where the unique microclimate and fertile desert soil create the perfect growing conditions.

Scan the QR code for more fantastic recipes from the California Medjool Date Cookbook or go

Quick fix

If you make one change…

…do more with your box grater

It’s the most wonderful time of the year – and the most indulgent. But small changes to your cooking habits can make a diference. Read on to find out how making the most of the humble box grater can help you eat more healthily this season.

Cosy up with a cup of hot chocolate, but hold off on the marshmallows. Instead, grate a little nutmeg over your mug for the taste of Christmas without the extra sugar.

Eat what you love – just a little bit less of it. Enjoy your festive toasties with grated cheese rather than slices. This will help it go further, so you’ll need less – reducing your portion size as well as the amount of saturated fat.

Go Cook

Pyramid Grater, £4

Make the most of leftover Christmas veg and use grated carrot or even parsnips as a base for pancakes. Add pecans and flavour with cinnamon for a festive breakfast.

Using your leftover turkey in a curry? Try serving it with cauliflower ‘rice’. Grate cauliflower into rice-sized pieces, then microwave on high for 3 mins to heat through.

Grate leftover vegetables into midweek meals to add extra nutrients. Try Brussels sprouts, parsnip and swede in bubble and squeak, or add red cabbage and red onion to coleslaw.

WHAT SIDE SHOULD I USE?

Tiny star-shaped holes forcitrus,andspiceslike nutmegorcinnamon

Small holes forchocolate andcheese

Medium holes forvegetablessuchas caulifower, carrots andcourgettes

Rectangular holes forslicesofveglike potatoesandswede

Turn over for our Christmas health tips

In the know…

Easy swaps for a healthier Christmas

Enjoy a healthier festive season with our top tips

For many, Christmas is a time of indulgence. But if you live with certain health conditions, such as type 2 diabetes or heart and circulatory diseases, the festive season can be tricky to navigate. With millions of people managing health issues like these, we speak to two of Tesco’s Health Charity Partners – Diabetes UK and the British Heart Foundation – to fnd easy ways we can all have a healthier Christmas, without missing out on the fun or flavour.

4 healthy swaps

Try these tasty alternatives to help reduce saturated fat and free sugars in your diet

2

Puff or shortcrust for filo pastry

Use filo pastry instead of puff or shortcrust for mince pies and desserts. It will make festive treats lighter and lower in saturated fat.

Meet our expert

Senior Dietitian Tracy Parker of the British Heart Foundation says: ‘Making small changes, like eating a healthy diet and being active, help to lower your risk of developing heart and circulatory diseases. There are more than 100,000 UK hospital admissions each year due to heart attacks –that’s one every five minutes.’

3

Sugary soft drinks for flavoured water

Enjoy water flavoured with fruit and herbs, and alternate these with any alcoholic drinks you’re having.

1

Double cream for custard

Instead of double cream on your Christmas pudding or mince pies, opt for a small amount of single cream or reduced-fat custard, as they are lower in saturated fat.

4

Chocolates for chocolate-dipped fruit

Got a sweet tooth? Swap boxes of chocs for chocolate-dipped fruit.

The big day

If you know you’ll be having an indulgent Christmas dinner, make an effort to choose healthier options for other meals on the day and throughout the festive period. And try these tips to help manage the main event.

Fill your plate with green leafy veg alongside your usual sprouts. These types of vegetables are associated with a decreased risk of type 2 diabetes.

Opt for low-salt dry rubs and herbs to provide flavour rather than butters or oils, which will add calories and fat. Try not to add extra seasoning as too much salt is linked to an increased risk of high blood pressure.

Exercise improves our sensitivity to insulin, which helps keep our glucose levels better managed Diabetes UK

Meet our expert Nutritionist

Ginny Eastwood of Diabetes UK, says: ‘Being less active can make managing diabetes harder for those living with it, and is associated with a higher risk of developing type 2 diabetes. Keep moving with these festive ideas.’

Deliver gifts on foot

Arrange a meet-up present exchange that includes a nice festive walk.

Play charades

Play physical games to keep active, and make them a new family tradition.

Go carol singing

Surprise friends and neighbours with door-todoor Christmas carolling.

Be aware of portions. Just three pigs-inblankets will provide a quarter of an adult’s maximum guideline daily amount of saturated fat.

Small changes can make a big difference. Use semi-skimmed milk in bread sauce to reduce the calorie content; avoid adding honey to roast veg to reduce sugar; and a little rapeseed oil is a healthier choice for roast potatoes than goose or duck fat.

Tesco Health Charity Partnership

The aim of Tesco’s Health Charity Partnership is to inspire you to take small steps to help lower the risk of cancer, heart and circulatory diseases, and type 2 diabetes.

Spotlight on carry on How to keep calm and

With the pressure on to have ‘ the best time’ this Christmas, our experts reveal their surefire coping strategies

by Dr Emma Hepburn

Source: yougov.co.uk/topics/health/articles-reports/2019/12/18/christmas-harms-mental-health-quarter-brits

*

For many, last Christmas was one big, fat, festive flop as millions of us were forced into pared-down celebrations away from loved ones. So it’s no wonder we want the festivities this year to be fabulous. But a 2019 poll by YouGov* found that a quarter of Brits find Christmas more stressful than any other time of the year and heightened hopes now could mean 2021 is even more stressful than usual.

‘Christmas puts extra pressure on us — emotionally, socially, practically,’ says Rosie Weatherley of mental health charity Mind (mind.org.uk). Follow our expert tips to avoid feeling overwhelmed…

Defuse family flashpoints

Rowing relatives can be as much a feature of Christmas as mince pies and mulled wine. But how can you prevent someone else’s freak-out from affecting your own mental health? Vanessa King, head of psychology at the Action

tell someone you don’t want to talk about something, or to change the subject,’ she says.

Avoid kid chaos

Keeping children entertained while you’re playing host and cooking the dinner is a challenge. The answer, says clinical psychologist Dr Emma Hepburn (@thepsychologymum), is to get the little ones involved.

‘Set simple tasks such as picking up wrapping and setting the table,’ she says. Rosie agrees: ‘Saying, “Fill this recycling bag with all the wrapping paper you can find” can be a fun way to get a room tidied up.’ Try to resist being a ‘perfect’ parent. ‘You need to give yourself a break,’ says Emma. ‘Parents who relaxed their rules during the pandemic coped better. Don’t feel bad about letting kids have extra screen time if it helps.’

Delegation is the secret

Christmas is statistically more stressful for women than men* , so it’s important partners share

by Vanessa King

‘Remember to give yourself a break — don’t feel bad about letting children have a bit more screen time if it helps you out

Clinical psychologist Emma Hepburn

For Happiness charity (actionforhappiness.org), says making that person feel listened to can stop an argument from escalating. ‘Try saying, “I can see you’re upset, can we find a way of having a break and a chat?”,’ she suggests. ‘By listening, you can defuse a stressful situation.’

Christmas is often a time for foot-in-mouth moments around the dinner table too – who hasn’t witnessed a gaffe-prone relative reigniting an old argument or asking the wrong question? The key to coping, says Rosie, is to nip things in the bud. ‘It’s OK to

‘the load. Rosie says delegating is key. ‘Make a list of everything that needs doing and share it with those spending Christmas with you in a group chat,’ she suggests. ‘Then there are no misunderstandings about who’s pitching in with what.’ Emma adds, ‘Get your partner involved in the planning and do it together, so it feels like you’re making joint decisions.’

Resist present pressure

With TV ads tempting kids with a never-ending array of pricey presents, the pressure to spend beyond our means is huge. ‘Ask

children to choose one or two presents they really want, rather than writing a long list,’ says Emma. ‘One or two great presents is better than 10 that don’t mean anything.’ Why not consider gifting experiences to avoid clutter? ‘Tickets to a show, or dance lessons, are a different and memorable way of treating someone,’ says Emma.

5 festive stress-relievers

1 Take micro-breaks

‘They could be pausing to listen to your favourite song, or a timed minute where you count your breaths. This creates a distance between your emotions and yourself.’

2 Reframe thoughts

‘If someone’s really winding you up, ask yourself, “What’s the need behind their behaviour?” It’s giving people the gift of the benefit of the doubt.’

3 Get moving

‘Going for a walk each day in daylight is great for mind and body. There are lots of festivethemed workouts online too.’

4 Quality, not quantity

‘When multitasking, we’re not giving children quality attention. Just 15 minutes properly present, with them the sole focus, is better than hours of distracted chat.’

5 Explain, don’t blame

‘If someone leaves wrappers on the floor, say, “Because I need to not always be clearing up, I’d appreciate it if you’d put them in the bin.” Set out the facts rather than making it emotional.’

Vanessa King shares her top tips for keeping calm.

Make Christmas sweet

If there’s one present sure to go down well, it’s chocolate – check out these delicious stocking fillers and family favourites

Triple treat

This Toblerone Assorted Tin 368g, £5 (£1.36/100g), contains individual pieces of the much-loved honey and nougat treat in three delicious varieties of chocolate: milk, dark and white. A present that can’t fail to impress. Exclusive to Tesco.

Guest favourite

Keep a Toblerone Assorted Gift Box 200g, £5 (£2.50/100g), handy for when guests pop in over the festive season. Inside you get four different flavours: milk, dark and white chocolate, and crunchy almond.

Under-the-tree surprise

These Freddo & Friends Crackers, £3, 4-pack (75p each), are sure to be a hit with a fun-size chocolate bar as well as a toy inside. Hide these crackers among the Christmas tree branches for the kids to discover.

One for all the family

Assembling this Cadbury Chocolate House Kit 900g, see in store for pricing, is great fun for kids in the run-up to Christmas. It uses bars of Dairy Milk for walls, a Flake for a roof beam and is adorned with white Chocolate Buttons.

An orange in your stocking

Here’s a sweet twist on the traditional orange in your Christmas stocking. This brand-new Cadbury Dairy Milk Winter Orange Edition 95g, £1 (£1.05/100g), is studded with orange-flavoured pieces.

Great gifts

Shop this

Don’t get stuck for gift ideas again – check out our pick of the perfect pressies for everyone in the family

FOR THE JET-SETTER

Natural Extracts Travel Wash Bag 2021, £12

This handy bag is packed with everything a person could need to look and smell great on their next adventure.

FOR THOSE WHO LIKE IT HOT

Inferno Chilli Amigo Oil, £8

Foodies who can’t resist adding extra heat to their meals will go mad for this chilli oil – plus the bottle will bring a smile to their face.

FOR THE RETRO ADDICT

Campervan Travel Mug, £8

They’ll be the coolest commuter in town with this vintage-inspired travel mug.

FOR THE BEAUTY QUEEN

W7 Show Yourself! Parade & Party Essentials, £25

This deluxe makeup set is a fabulous gift for your favourite glamour puss. They’ll be party ready in no time!

FOR THE DISNEY FAN F&F Mickey Mouse

PJ Set, £14 Matchingmen’s, women’sandbabyPJsavailable It isn’t Christmas without new PJs – and the whole family can match in this set!

FOR THE HOMEBIRD Warmies Puppy

Heatable Plush, £10

Winter warmers have never looked snugglier! This cuddly companion is ideal for those who love binge-watching a boxset curled upon the sofa. Simply heat up in the microwave.

FOR THE NATURE LOVER

RHS Bug House, £15

A cute set that’s just right for the gardener in your life – a cosy home for their little helpers, plus fancy jam.

FOR THE COCKTAIL CONNOISSEUR

Fox & Ivy Cocktail Shaker, £10

This stylish kit is perfect for those who like their martinis shaken not stirred!

“I’m vacuum packed for longer lasting flavour”

“and to ensure freshness”

“plus,

no air means I take up less space!”

Discover our ground coffee range, suitable for all preparation methods.

Seasonal fashion

Bags of style

New arm candy with a touch of sparkle will elevate any Christmas look. Turn over for an outfit that suits a party — anytime

Annabel Kerman, celebrity stylist (annabel kerman.com), says, ‘These days the Christmas party doesn’t need to mean blowing the budget on a “wear-once” dress. Work a cool dayto-night vibe instead: a monochrome outfit with just a hint of shimmer will see you through December and beyond.’

‘This shimmery, crinkle shell top in a relaxed cut is a laid-back, easy-towear look that will last until summer.’

Shell top, £10

‘The silhouette of this sock boot makes going from day to night effortless — and the pullon design makes them a snug and fattering fit.’

Sock boots, £25

‘A single-breasted boyfriend blazer is both a wardrobe staple and brilliant transitional piece to see you through to the new year.’

Blazer, £29

‘Make a statement accessory the star of your outfit. This could-be-designer bag adds subtle bling at a fraction of the price.’

Tweed bag, £14

‘These slim mom jeans are having a real moment. They fatter the leg shape and prove you don’t have to give up comfort for style.’

Mom jeans, 6-22, £20

GO FOR GLAMOUR

The big day calls for some glitz and glow with staying power –it’s time to look your best and celebrate in style. Here’s how…

PREP SKIN

Popping on a hyaluronic-infused face mask before doing your makeup will ensure you have dewy, smooth skin all day long – no matter what time you get up. Hyaluronic acid helps skin to retain moisture so it looks plump and hydrated.

WE RECOMMEND

Garnier SkinActive

Nutri Bomb Milky

Tissue Mask, Coconut 28g, £2

GET LIPPY

You can’t beat a red lip at Chrimbo, just choose a product with a lasting finish that won’t dry out your lips. Gone big on a smoky eye? Then finish the look with a sweep of gloss for understated shine.

WE RECOMMEND

Rimmel London Lasting

Finish Lipstick in Alarm 4g, £6; L’Oréal Paris

Brilliant Signature

Plumping Lip Gloss in I Soar 7ml, £10

MAKE EYES

Sparkly pinks, russets and golds make up this season’s palette. Apply a lighter shade to the lid, then line the eyes with a darker shade for a softer take on eyeliner. Prefer kohl pencil? Go for brown, it suits all eye colours.

WE RECOMMEND

W7 Romanced Eyeshadow Palette 11.2g, £6.50; Rimmel London Scandal’Eyes Kohl in Brown 1.2g, £5

TURN UP THE BASE

Unless you’re skin confident enough to go ‘naked’, choose a long-lasting foundation that won’t melt away while you’re whizzing round a hot kitchen. Dab or brush a little highlighter over cheekbones, browbones and the bridge of your nose for extra glow.

WE RECOMMEND

Maybelline FaceStudio Chrome

Extreme 400 Highlighter in Molten Gold 6g, £9; Max Factor X

FaceFinity All Day

Flawless 30ml, £14

NAIL IT

If you can paint your nails a few days before the day itself, great! If not, apply a coat of festive red or gold on the morning. They’ll dry more easily if you dunk your hands in a bowl of cold water (air-dry first for one minute).

WE RECOMMEND

W7 Pillarbox Red Nail

Polish 15ml, £2; Rimmel

London 60 Seconds Super Shine Nail Polish in Oh My Gold! 8ml, £3.50

TAKE IT OFF

We couldn’t resist this cute cleansing pad that removes makeup (and the rest) with water alone. You can use it time and time again – just pop it in the washing machine!

WE RECOMMEND

W7 Makeup Remover Cookie, £3

Step-by-step

Festive wreath

Give your front door some seasonal wow factor with a DIY version – we show you how

Awreath has become a Christmas essential, and there’s nothing like making your own to fill you with festive joy. This beautiful citrus design is gorgeously scented too. Follow our guide for how to make it, then hang it on your door and impress your friends and neighbours.

IN-STORE OPTIONS

Small wreath, £7

Small wreath, £7

Bumper foliage bouquet, £8

YOU WILL NEED

Sharp knife and chopping board; lemons; oranges; baking tray; twigs and greenery; wire wreath frame (we used a 30.5cm one); wire snips; secateurs or sharp scissors; cinnamon sticks; wide ribbon

A BAKE THE FRUIT

Preheat the oven to gas 1, 140°C, fan 120°C. Finely slice the fruits and place them on a baking sheet in a single layer. Bake for 50 mins, turning them once halfway. Keep an eye on the lemons – they dry and darken more quickly than oranges.

C FILL YOUR FRAME

Fill your wreath ring with twigs inside the frame; secure any loose ends with wire. This creates the foundation in which to secure the greenery.

TIP You can buy wreath rings already filled with a base

E SECURE THE FRUIT

Use fine wire and group 2-3 pieces of citrus together. Find the spot where you’d like to add them and thread the excess wire through to the back of the wreath; twist to the frame to secure in place.

B CHOOSE THE FOLIAGE

Forage for twigs and leaves for the base of the wreath (always ask permission before taking), or buy some. We used holly and fir, then shop-bought eucalyptus for that silvery feel. TIP Other foliage that dries nicely includes ivy, bay and pampas.

D ADD THE GREENERY

Use secateurs to clip the greenery into 10-15cm pieces, then weave one type of greenery through the woven twigs, pushing them in stemend first. Work in a clockwise direction. Once you’ve gone round the ring, add your next piece.

F ADD THE CINNAMON

Twist a piece of wire around the cinnamon stick, then wire into place. Tie a piece of ribbon to the top of the wreath and hang in place. TIP Fill any gaps with extra foliage, pine cones or baubles.

Make sure your dog is cared for with a Canine Care Card

You’ve always done what you can to protect your four legged friend, and that shouldn’t change when life does.

With a Canine Care Card, you won’t have to worry about what’s next for them, because we will look after and rehome them at one of our 21 rehoming centres in the UK.

Apply online now to get your FREE Canine Care Card at: dogstrust.org.uk/ccc

E: ccc@dogstrust.org.uk or T: 020 7837 0006 Please quote “334980” , or complete the coupon below:

Please send me a Dogs Trust Canine Care Card application form

Get your Christmas cook on

Treat yourself to new cookware and make whipping up your festive feasts as easy as pie

1 Go Cook Silicone Turner, £5

2 Go Cook Heat Control

Forged Aluminium Frying

Pan 30cm, £21

3 Go Cook Acacia Herringbone Board, £25

4 Go Cook Stainless-Steel

Stockpot 24cm, £36

5 Go Cook Stainless-Steel Saucepan 16cm, £23

HIGH-QUALITY PERFORMANCE

Tech wizardry on this clever kit means the handle turns red when the pan is ready to cook on. Plus they’re suitable for all hobs - and dishwasher safe!

PHOTOGRAPHY SIMON BEVAN STYLING CLAIRE MORGAN SET BUILD TIM WARREN

‘My Operation Rudolph

is helping those in need’

Last year’s lockdown Christmas changed things for Sharon Thorne and her family, who now spend the big day bringing some festive joy to the lonely and elderly

Like most of us, Christmas Day 2020 was unlike any Sharon Thorne had experienced before. ‘I spent the entire day organising the cooking and delivery of 96 Christmas dinners to the elderly and those in need. But I enjoyed it so much, I’m doing it again this year!’

Sharon tells us more…

‘I live near Honiton, Devon, and work for the TRIP Community Transport Association (tripcta. org), which provides accessible transport and befriending support for elderly and disabled people. I’m always meeting people who might be lonely, isolated and find it hard to get out and meet others.

‘It breaks my heart to hear people are going to be alone on Christmas Day and, when the pandemic hit, it became

obvious that the festive season was going to be even harder than usual. Even those who did have plans suddenly found themselves on their own when Christmas was “cancelled” with just days to go.’

‘

Doing this gives me hope, knowing there are people who are willing to give their time to help others

‘

Rallying round

‘In Honiton, we’ve long had a tradition of providing a big Christmas dinner for the elderly, which always took place at a community centre. But with the pandemic that couldn’t happen and the people who usually organised it moved away. So I decided to step in with what I called Operation Rudolph. A group of us, including a local electrician, a butcher and a social care worker, got together to fill the gap. As well as cooking a takeaway Christmas dinner, we made up hampers and stockings of presents so

everyone had something to open on Christmas Day.’

All in the family

‘We sweet-talked a local church into giving us their community space to do the cooking in. Local businesses donated goods and the community dug deep. Tesco helped as well, giving us a financial donation. There were about 20 volunteers, with husband-and-wife teams driving meals around and my husband Phil cooking up a storm. My son Tom also joined in, and we finally got home at 7pm, exhausted but elated it had all gone so well.

‘I’m excited to be getting Operation Rudolph: Mark Two underway. Last year, it should have been my turn to cook Christmas dinner for the family, so theoretically it’s my turn again. I’ve told them, “This is what we are doing; if you want to get fed, this is what you have to do!” They’ve all taken it on the chin and offered to help.’

Pulling together

‘This year, we hope we’ll be able to host people at a venue, as well as doing a similar delivery service. We’ll borrow

Sharon with her family helpers: son Tom (left) and husband Phil

the TRIP minibus to ferry guests around and once everyone has been fed and got home safely, we’ll have our own party. Anyone who volunteers will be invited to stay with us.

‘It has been a challenging couple of years for everyone, and community is about pulling together. Often, people won’t admit they need help or that they’re lonely, so we must make them realise there is no shame in reaching out for help.

‘Doing this gives me hope; knowing there are people out there who are willing to give their time to help others. This year will be even more special as I’ll have my whole family

Sharon met Lucy Knight through Operation Rudolph. Their shared aim of helping others has seen them become great friends

around me, and Christmas dinner will taste better knowing that we’ve done our bit to ensure no one is on their own, suffering in silence. Our Operation Rudolph motto is: No one should go without.’

‘This Christmas I’ll be…’

‘…working on a pet bereavement hotline’

Sam Bulsara, from London, will be volunteering for the Blue Cross Pet Bereavement Support Service*

‘I have a greyhound and a husky and they mean so much to me. Dogs rely on us for food, but we rely on them for companionship. Losing them can be devastating, especially during the pandemic, when people were cut off from each other. This year I started volunteering for the Blue Cross Pet Bereavement Support Service. I’ll be volunteering over Christmas to support anyone grieving for a much-loved animal. Losing a pet is traumatic but I’ll be there to listen.’

‘…bringing some festive joy to the homeless’

Joyce Connor, a makeup artist from Reading, will be volunteering for Crisis (crisis.org.uk)

‘I’ve volunteered with the charity Look Good Feel Better for years, giving makeup lessons to cancer patients at the Royal Berkshire hospital. It’s so rewarding that I decided to do more volunteering this Christmas with Crisis. The pandemic has highlighted issues like loneliness and homelessness, and I’m looking forward to spending the day helping in whatever way I can, whether that’s cooking food in a shelter or delivering donations. To me, community means giving back.’

Charity partnerships

The gift of giving

The next

time you’re in Tesco,

buy a little extra and donate food essentials to help everyone have a better Christmas

Christmas: a time of fun, frivolity and lots of delicious food, right?

That’s true for some of us. For others, though, it can mean struggling to afford the absolute basics like switching on the heating or putting food on the table. Sadly, the far-reaching impact of the pandemic means more people than ever will be finding themselves in that crisis position this year.

That’s where charities such as FareShare and The Trussell Trust come in, helping to spread some comfort and joy by distributing much-needed food.

Tesco is proud to work with both charities, with permanent food collection points in Tesco stores year round. But donations

have never been more needed, so now’s your chance to get involved in the annual Tesco Food Collection this November. Special collection points will be set up in every store, making it easy for you to donate essential items of long-life food, such as tins of meat and vegetables, UHT milk and cooking sauces. Look out for donation points in Express stores between 15-20 November and in larger stores from 18 to 20 November.

Not only that, but Tesco will also top up all contributions with an additional 20% of the value of the items donated to both charities. Emma Revie, CEO of The Trussell Trust, says, ‘Christmas is often the busiest

‘

We are always humbled to see how much people are willing to give

‘

Emma Revie, chief executive, The Trussell Trust

period for food banks and we are always truly humbled to see how much Tesco customers are willing to donate to meet the increased need over the winter months.’

And Lindsay Boswell, FareShare chief executive, agrees, saying, ‘The food we receive through the Tesco Food Collection is vital. It means we can support local organisations to provide a hot, nutritious meal for a family struggling to put food on the table.’

Tesco knows how important it is to help people in crisis in our communities. Please donate as much as you can afford and help to spread the true spirit of Christmas.

WHAT TO DONATE

By giving one or more of these long-life items, you’ll be helping someone this Christmas.

• Tinned meat and fish

• UHT milk

• Tinned vegetables

• Cooking sauces

• Tinned fruit and puddings

PRINTING made easy

Whether you’re working from home more, running an e-commerce business or have children with homework to do, the right printer package can be an invaluable addition to your home office…

The past year or so saw many of us changing our ways of working to adapt to being at home full-time. We all found ways to create spaces where we could work from home comfortably and easily, not all of us were able to invest in shiny new tech that would make our working-from-home life even easier. HP has brought together all its best printing innovations from the past 50 years to create one brilliant printing solution – HP+. When you decide to invest in a HP printer package, you’ll get guaranteed affordable access to the smartest, most reliable tech as well as eco-conscious printing solutions…

1. SMART+ PRINTER

• Cloud resiliency to automatically detect and x connectivity issues

• Smart Security monitoring to help detect and prevent malware attacks

• A one-year extra HP warranty

2. SMART INK SUBSCRIPTIONS

• Subscribe and save up to 70%, on superb-quality Original HP Ink, with print plans starting at 99p per month.

3. SMART APP

• With HP+, enjoy HP Smart Advance features such as advanced scanning, mobile fax, and productivity features for 24 months.

• Easily access Google Drive, Dropbox, and more.

4. SMART FOR THE PLANET

• With our new Forest First feature, HP invests in the restoration and preservation of healthy forests.

• HP recycles your used ink cartridges to help create new ones. *Choose

Home hacks

LIFE ADMIN

Avoid some of the pitfalls (and stress) this season brings by using these canny tips and tricks

How to organise...

…your Christmas wrapping station

We’ve all been guilty of leaving the wrapping to Christmas Eve. Our top tips will ensure you avoid a sticky tape tangle at the last minute.

1 Make a checklist of the essentials – wrapping paper, sticky tape, a pen (that works!), ribbons, bows, gift bags and tags – and gather in one place. Blunt scissors aren’t your friend here, so make sure you sharpen them (fold a length of kitchen foil to make six layers, then cut through it a few times, and voilà! sharp scissors!). Or pick up a new pair if they’re beyond repair – you’ll find a wide range of stationery essentials in store.

2 To save time, pop wrapping paper rolls upright in a clean bin for easy access and organise your gift bags according to colour and size. Slide all of your ribbon onto a kitchen roll holder ready to use (as pictured) and get your gift tags in order. TRY: bags and tags, from 50p

3 Make sure you have enough space before you start. A kitchen table or large desk is ideal – failing that, the foor.

‘Pop your wrapping paper rolls into a clean bin for easy access and organise your gift bags according to colour and size

‘4 It’s much easier to wrap square or rectangular things, so if you have any spare boxes from deliveries and so on kicking about, line them up and use them to put awkward-shaped presents in before wrapping.

5 If you can’t be bothered with gift tags, assign each family member a diferent roll of wrapping paper so it’s easy to identify who each gift is for. TRY: wrapping paper, from £1

6 Go the extra wrapping mile. Double-sided tape is your secret weapon and will help you achieve a neat, professional finish.

TOP TIPS

Cut your paper only to find out it doesn’t quite cover the whole pressie? Don’t despair. Make a sleeve using a piece of contrasting wrapping paper, then slip it on to hide the gap (this is where offcuts come in handy!).

Pressie that won’t play ball? Wrap it up like a sweetie. Use tissue paper to help create a more regular shape, then cut the wrapping paper leaving it long at each end. Gather the paper at both ends and twist, then secure with tape. Finish with ribbon.

** Source: recycle-more.co.uk/blog/recycling-news/----have-yourself-a-very-eco-christmas----

* Source: independent.co.uk/climate-change/news/christmas-trees-recycling-environment-sustainability-plastic-a8705081.html.

*** Source: axahealth.co.uk/health-information/gut-health/exercises-to-improve-digestion/. † psychologytoday.com/us/blog/minding-the-body/201608/walking-can-lift-your-mood-even-when-you-dont-expect-it

3HAVE A GREENER CHRISTMAS ways to...

You might be dreaming of a white Christmas, but by following our eco advice you can make it a green one too

BRANCH OUT

Yes, real Christmas trees are still better than plastic ones but even so, seven million end up in landfill each year*. Did you know you can rent a tree? (Check out londonchristmastreerental.com or rentalclaus.com.) If you do buy one, buy local to minimise your carbon footprint, and recycle it when you’re finished.

LIGHT THE WAY

Need new Christmas lights? Make sure you go for LED ones. They use up to 80 per cent less energy than regular bulbs, so will save you money on your energy bills, and the reduced energy consumption will cut your carbon footprint. And don’t chuck them away when they stop working – take them to your local recycling centre.

BATTERY POWER

We get through 189 million tonnes of batteries over the festive period and each household chucks away on average seven batteries during this time**. Tesco ofers recycling points for all types of household batteries at Express, Metro, Superstore and Extra stores. Alternatively, take them to your local recycling centre or arrange a kerbside collection with your council.

Break free from the sofa

From burning off your Christmas Day lunch to diffusing simmering family tensions, there are lots of reasons to keep active this festive season. Here’s some inspiration to get you out and about…

Dig out your wellies

A gentle ramble can ease everything from digestive issues*** to low mood† Those in the Yorkshire area can get in on the action with The Ramblers Festival Of Winter Walks (ramblers. org.uk), held over the Christmas and New Year period (it’s a great way to meet people too). If you’re in London, join the very festive Charles Dickens London Walk on Christmas Day (walks.com).

Follow the lights

Don’t feel restricted by the short days. RHS properties all over the country are illuminating their gardens at night, so you can enjoy a spellbinding twilight wander. Not forgetting Kew Gardens’ Christmas Light Trail (kew.org), which also returns this year.

Get your skates on There’s nothing like pulling on ice skates to make you feel festive and up for some fun, plus it’s a great way to get the blood pumping. Ice rinks are popping up in cities all over the country once again, from Edinburgh to Southampton, Cardif to York, so get involved.

Go for a dip

The morning of 1 January is traditionally when swimmers up and down the country brave the chilly seas. For something special, take part in the National Trust’s 125th birthday celebrations and be one of 125 swimmers taking a plunge in Lake Windermere on New Year’s Day (nationaltrust.org.uk/fellfoot/features/new-yearsday-dip-).

‘

‘ Enjoy the magical lights on Kew Gardens’ stunning Christmas Light Trail

Handy apps for Christmas

We review the apps that will make the festive season more fun and less faff

PUNCHBOWL

If you’re throwing a party, look no further than Punchbowl. It has all the personalisation of paper invites but in an easy, digital format. Guests can RSVP on the app and even tell you what they’re bringing, so you don’t end up with an excess of sausage rolls and mulled wine.

PARTY QS

If chatting to the in-laws is like pulling teeth, then try Party Qs conversation starters. They help you break the ice and get everyone talking about topics more interesting than what’s on telly after lunch. Our favourites included, ‘If politics was a sport, what sport would it be?’ and ‘What’s the weirdest date you’ve ever been on?’ Although that might not be ideal for the in-laws!

SAVE YOUR WARDROBE

It’s the night before your work

Christmas party and you’re staring at your closet wondering what to wear. Sound familiar? Save Your Wardrobe allows you to upload images of your clothes

so you can put outfts together virtually. It takes a little time to set up, but is well worth it to spare you the hassle of pulling clothes on and off.

CHRISTMAS GIFT LIST TRACKER

Forgotten to buy your great aunt Susan a present again? Take the hard graft out of gifting with this tracker. Just enter the names of all your friends and family, set a budget and track how many presents you’ve bought and how much you’ve spent. Simple!

MYDRINKAWARE

If you’re worried about overdoing it during the festivities and want to keep tabs on your alcohol intake, get this app. It’s easy to add in what you’ve had to drink, plus it also keeps track of your units, calorie intake and spending. Your liver (and bank account) will love you for it.

BRING!

Panicking about running out of pigs-in-blankets and smoked salmon by Christmas Eve? This app helps you make virtual shopping lists you can share. The feature to separate your lists into events is a great way to ensure you don’t tuck into those New Year canapés on Boxing Day!

All these apps are free and available from the App Store or Google Play

MULTITIMER

This app lets you set 12 timers on your phone at once, which is the dream when you’re trying to cook a turkey to perfection, achieve the crispiest roasties, steam the veg and simmer your gravy all at the same time. We’re not sure how we ever got through cooking Christmas dinner without it!

YOUR ‘BREAK IN CASE OF EMERGENCY’ FESTIVE BOX LIFE HACKS

Make short work of potential Christmas Day meltdowns by keeping this little box of practical problem-solvers handy

Batteries

Keep out of children’s reach, and in a range of sizes for toys and gadgets. The rule here is more is more.

Screwdriver

To open the battery compartment of toys. You wouldn’t want to make the kids wait, would you?

Bicarbonate of soda

Bicarb really is your best friend for whiffy fridges, wine stains, crayon marks and much more.

Clementine & avocado

Your recipes

GET COOKING

SNACKS, SIDES, STARTERS & SAUCES

Blue cheese stuffed dates with maple pecans 29

Clementine & avocado prawn cocktail 30

Crunchy-coated freeze-ahead roasties 26 *

Freeze-ahead golden gravy 26

Garlic houmous & pitta chips 46

Muhammara dip 46

Parmesan, nduja & sourdough stuffing 21

Roasted carrots with honey & orange butter 26

Sprout & chestnut gratin 23

Sprout, radish & carrot slaw 31 *

Truffle cheese fondue 45

Whipped cheese dip 53

MEAT & FISH

Breakfast croissant bake 53

Garlic & herb turkey crown with confit legs 21

Scallop risotto 16

Smoked salmon & scrambled egg crumpets 128

VEGETARIAN & VEGAN

Festive stuffed squash 95 **

Giant roast veg Yorkie 92 **

Parsnip, chickpea & apricot nut roast 33

Shiitake & lentil cottage pie with cauliflower mash 48

Spiced veggie strudel 96

SWEET TREATS & DRINKS

Berry compote 47

Black Forest baked Alaska 38

Chestnut yule log 34 Chocolate-dipped fruits 47

Clementine & almond panettone stack 38

Cranberry & star anise meringue nests 43

Festive spiced tea 58 Gingerbread gift boxes 62

cream tower 40

Spiced pear & ginger mulling syrup

Sugarplum Turkish delight

& lemon ricciarelli biscuits

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

Vegetarian (free from meat and fish)

Vegan (free from animal-derived products)

Dairy free (free from milk-derived products)

Gluten free

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

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

Prices and availability are subject to change. Due to ongoing uncertainty, prices and availability may be more susceptible to change than usual. Cost per serve is based on the online cost of ingredients (excluding anything unused) at the time of going to press and is subject to change.

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

Alcohol For more information about responsible drinking, visit

Finest moments

New Year’s brunch

Start 2022

Smoked salmon & scrambled egg crumpets

Serves 2

Takes 15 mins

Cost per serve £3.48

Whisk 3 Tesco Finest Bluebell Araucana Eggs in a bowl; season. Melt 10g unsalted butter in a frying pan over a medium heat, add the eggs and scramble with a spatula for 2-3 mins or until cooked to your liking. Meanwhile, toast then butter 4 Tesco Finest Sourdough Crumpets and divide between 2 plates. Top each with a slice of Tesco Finest Scottish Smoked Salmon and a small handful of watercress, then squeeze over the juice of ½ lemon. Top with the scrambled eggs and a few finely snipped chives to serve.

Each serving contains

of the reference intake. See page 127.

Tesco Finest Scottish Smoked Salmon

Tesco Finest

Hi Cardboard Bye Plastic!