We believe it to be the creamiest, crunchiest coleslaw in the land.
Try it and see for yourself.
Coupons
This issue’s brands include:
One of my favourite childhood food memories is my dad’s summer pudding. I loved helping him press the squishy white bread into the bowl and seeing it transform into a lush, berry-pink dome. If you’re after a show-stopping dessert, it’s right there: p74. It’s brilliant for using up soft fruits and stale bread. Barbecues are also a summer favourite, so make them easy on the wallet with our feast for under a tenner, p19, and keep the ‘oohs’ and ‘aahs’ coming with our Barbecued soy & ginger mackerel –one of the extra recipes in our digi mag, which is a great read when you’re out and about. Find it at tes.co/tescomagazine Finally, any of you tequila fans? Now might be the time to try the trend, along with other new tipples in our Drinks special, p49. It’s essential reading before your next get-together. Cheers!
101 Your recipes
All the dishes in this issue
6 Summer harvest
A selection of recipes using the cream of the season’s fresh crop
19 Weekend wonders
A brilliant barbecue menu to serve four, for less than a tenner
29 On-the-go dishes
Food to enjoy when you’re out and about this summer
102 Finest moments
Firing up the coals? You’ll want to make this chilli burger
36 5 for under £25
A handful of family meals all created from a single shop
42 Easy bakes
Get the kids in the kitchen for a smart school holiday activity
46 Food for tonight
Lauren Rose-Smith, EDITOR
Our 20-page Drinks guide, from p49, is packed with cocktail ideas, trend updates and new buys.
Take your grilled feast to the next level with Tesco Finest
70 Step-by-step
A masterclass in how to make (and upgrade) houmous
73 Chef Derek Sarno
A slizzling slaw recipe that has a char-riffic smoky flavour
74 Harvest recipes
Make the most of summer fruit… without letting any go to waste
78 Too good to waste: Cucumbers
Ideas to help you properly store and use them up
80 Jamie Oliver
Easy dinners to help you enjoy summer to the max
87 If you make one change
Eat more leafy greens. Learn more about these ‘magic leaves’
88 In the know:
How to eat fish sustainably
What to buy, plus the benefits to your health and the planet
90 Spotlight on: Positive thinking
Turn your glass from halfempty to half-full with our tips
14 Best buys
Food picks for whenever you want to enjoy eating outside
94 Shop this: School kit
Make the new term something to look forward to with these picks
15
45 Over to you
Join the conversation – and you could win a £50 giftcard
77 Eco stories
Handy tricks to help you cut down on food waste at home
35 Summer living
Useful bits to pack, wherever you might be heading on holiday
93 Holiday activities
Bust that boredom with these quick hits of fun for the kids
96 Life admin
Fun ideas to reuse, recycle and reinvent around your home
99 Your finances
Going on holiday? Our tips could help your money go further
As well as all the content here, find more recipes, buys and inspiration in our digital magazine – and shop directly from the page. View it free on any device by scanning this QR code, or visit tes.co/tescomagazine.
EDITORIAL Editor Lauren Rose-Smith Deputy editor Jo Wooderson Senior food editor
Elli Donajgrodzki Deputy food editor Bryony Bowie Chief sub editor Art Young Deputy chief sub editor Jenny Wackett Senior sub editor Tessa Jones Writer Jess Herbert Editorial assistant Jack Pepper ART Art director Nina Brennan Senior art editor Alex Whitfield Acting senior art editor Tom Shone Art editor Sarah Prescott Designer Aasawari Bapat Kale Junior designer
Joseph Christopher CREATIVE SOLUTIONS Commercial content editor Victoria Boland Creative solutions art director Melanie Robinson-White
CONTENT AND PUBLISHING Food director Jenny McIvor Group managing editor Kate Best Account director Hannah McDonald Senior account manager Lucy May Account executive
Leslie Nya PRODUCTION Production director Vanessa Salter Production manager
Deborah Homden CEDAR COMMUNICATIONS CEO Clare Broadbent Global transformation and development director Christina da Silva Group business director Kate McLeod Group content director Rachael Ashley Group creative director Aileen O’Donnell Financial director
Jane Moffett WITH THANKS TO Nina Christopher, Francesca Clarke, Imogen Hope, Rachel Linstead, Marion Lyons, Charlotte Price, Nicky Rampley-Clarke, Julie Stevens
TESCO Head of content Daniel Porter Publishing manager Cintia Welch Content assistant Trudi Smith 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
JAMIE ROBINSON
Tesco executive chef, product development
Want to know what Jamie’s go-to barbecue dishes are? Find the answer – along with lots more ideas for alfresco eating, p14.
DEREK SARNO
Tesco’s director of plant-based innovation
That barbecue classic side dish, coleslaw, gets a wicked chargrilled twist with Derek’s zingy mayofree recipe, p73.
JAMIE OLIVER
Good food ambassador for Tesco
Jamie’s all set for a summer of fun, with recipes designed to be enjoyed outdoors with friends and family. Share the love, p80.
CHARLOTTE RADCLIFFE
Director at The Nutrition Consultant
We’ve heard of sustainable fishing, but relating that to meal planning and our health isn’t easy. Charlotte has some answers, p88.
WENDY O’BEIRNE
Life coach
Seeing the glass as half-full is simply about reframing your view. Wendy is positively brimming with tips to help you, p90.
These fresh ingredients are bursting with colour and flavour
This ‘Quality seal’ is your proof of the care Tesco puts into its products. Look out for this mark on hundreds of fresh items around the store and online; it indicates they’ve been expertly selected for the very best taste and quality.
Tesco cherries are carefully selected for their sweet flavour, deep red colour and plump flesh.
Serves 4
Takes 15 mins plus cooling
Cost per serve £2.72
500ml cherry juice or pomegranate juice
½ vanilla pod, split
550g pack watermelon wedges, rind removed, sliced into smaller triangles
400g cherries, destoned 10g fresh mint, leaves picked
1 Put the juice and vanilla in a saucepan over a medium heat. Bring to the boil, then simmer until reduced by about two-thirds, syrupy and thick (be careful as it can easily catch and caramelise at this stage – it should remain purple-red and not begin to brown). Set aside to cool completely (or cool and chill for up to 3 days).
2 To assemble the salad, arrange the watermelon and cherries on a serving platter. Remove the vanilla pod from the syrup, then drizzle over the salad and scatter over the mint.
For more cherry recipes, visit tesco.com/recipes
Rodda’s original authentic Cornish clotted cream is renowned for its rich creamy colour, silky thick texture and a delicate golden crust. Made in Cornwall since 1890.
Find Rodda’s clotted cream in the dairy aisle.
Tesco blackberries are selected when ripe to be deliciously juicy.
NO-CHURN BLACKBERRY & CINNAMON RIPPLE ICE CREAM
Serves 8
Takes 20 mins plus chilling and 4½ hrs freezing
Cost per serve 76p
2 x 150g packs fresh blackberries
1½ tbsp clear honey
300ml whipping cream
175g light condensed milk (from a 405g tin)
¾ tsp ground cinnamon
1 tsp vanilla extract
1 Put the blackberries and honey in a saucepan over a medium heat and bring to the boil. Simmer for 6-7 mins, stirring occasionally, until the berries have broken down. Blitz in a blender until smooth, set aside to cool, then chill for at least 30 mins or up to 48 hrs.
2 Mix the cream, condensed milk, cinnamon and vanilla in a large mixing bowl. Whisk for a few mins until thickened and holding ‘ribbons’ on the surface when the whisk is lifted up. Transfer to a shallow, 1ltr freezer-proof container with a lid.
3 Swirl the blackberry purée through with a spoon, being careful to keep a distinct ripple. Cover and freeze for at least 4 hrs (or up to 1 month). Allow to soften in the fridge for 10 mins before scooping into ice cream cones or serving in bowls with extra fresh blackberries. Each serving contains
of the reference intake. See page 101. Carbohydrate 18g Protein 3g Fibre <1g
COOK’S TIP
Try with fresh or frozen raspberries, strawberries, blueberries or mixed summer berries.
These Tesco Finest gems are sweet and crunchy
Need to know Red and orange varieties are rich in vitamin C.
CREAMY STUFFED PEPPERS
Serves 4
Takes 30 mins
Cost per serve £1.35
100g reduced-fat salad cheese, crumbled
200g light soft cheese
1 garlic clove, crushed
4 spring onions, trimmed and finely chopped
10g fresh basil or flat-leaf parsley, finely chopped, plus extra leaves to serve
2 x 220g packs Tesco Finest sweet mini peppers
1½ tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
1 If cooking the peppers on a barbecue, make sure the coals are white-hot and a grill is set above them. If cooking in the oven, preheat to gas 7, 220°C, fan 200°C.
2 To make the filling, mix the cheeses, garlic, spring onions and herbs in a bowl. Season with a little black pepper.
3 Cut the tops off the peppers horizontally and set aside. Use a small knife to remove the seeds and pith from the insides of each pepper, keeping the skins intact. Carefully stuff each pepper with 2 level tsp cheese mixture, adding a little at a time. Press the ‘lids’ on firmly, securing each with a small skewer (soaked in water for 10 mins if wooden), inserted vertically from the top through to the base. If cooking in the oven, arrange in a roasting tin in a single layer and brush with ½ tbsp oil. If cooking over the barbecue, brush the
outsides with oil and have ready on a tray.
4 Roast for 20 mins or until browned and sizzling. If cooking on a barbecue, cook for 8-10 mins, turning every couple of mins, until lightly charred on the outsides.
To serve, drizzle with the remaining oil and the balsamic vinegar, finishing with a few extra basil or parsley leaves.
Each serving contains
reference intake. See page 101.
If you can, try to use skewers with a pin or ‘stop’ at the top to hold the heads of the peppers in place.
For more pepper recipes, visit
Need to know Grill cobs on a barbecue for a great side dish.
HERBY CORN COBETTES WITH CHIPOTLE DIP
Serves 4 as a side
Takes 35 mins
Cost per serve 47p
1½ tbsp olive oil
1 tsp chipotle chilli paste
4 sweetcorn cobettes
75g 0% fat Greek yogurt
50g light mayonnaise
2 tsp lime juice
15g fresh coriander, finely chopped
1 Preheat the oven to gas 6, 200°C, fan 180°C. Mix the oil with ½ tsp chipotle paste, season, then brush or rub over the cobettes. Space out in a roasting tin and roast for 25 mins until the corn is golden in places.
2 Meanwhile, combine the remaining chipotle paste with the yogurt, mayonnaise, lime juice and half the coriander. Transfer to a small serving bowl. Roll the cooked cobettes in the remaining coriander and serve alongside the spiced yogurt mixture for spooning over.
Each serving contains of the reference intake. See page 101. Carbohydrate 7g Protein 3g
Best buys
Whatever your plans this summer, make sure you’re prepared for the occasion with our range of essentials
We asked Jamie Robinson, Tesco’s executive chef, product development, to share with us how he creates his ideal barbecue menu.
‘I love cooking over real fire, so barbecues are a firm favourite. Cooking over flames can be so versatile, whether it’s searing steaks, smoking whole chickens or baking flatbreads directly in the fire! Slow-cooked brisket with my own Cajun mix is a summer staple for me. I also love to do whole heads of veg like cauliflower and cabbages, basted in butter.’
Topped with jammy apple, these new bites are great for picnics.
Tesco Finest Apple-Topped Mini Pork Pies 4-pack, £2.80 (70p each)
Start your barbecue with a bang-er! Choose from spicy, tangy or smoky
Tesco Finest 4 Pork, Red Leicester & Jalapeño Hot Dogs, £2.75 (69p each)
Tesco Finest 4 Pork New-York-Style Hot Dogs, £2.75 (69p each)
Dogs, £2.75 (69p each)
Large Fruit Platter 350g, £2.50 (71p/100g)
Tesco Finest Crinkle-Cut Roast Beef Crisps 150g, £1 (67p/100g)
Tesco Finest The Ultimate Quiche
Lorraine 420g, £4.50 (£1.07/100g)
Chicken Satay
Bites 10-pack, £2.15 (22p each)
Sparkling Watermelon
Lemonade 1ltr, 60p
Eating indoors: it’s SO last season. Stock up on these must-haves to enjoy alfresco.
Cast your net a little wider than just meat for your barbecue
Fire Pit BBQInfused Salmon Fillets 273g, £4.25 (£1.56/100g)
Loaded with beans and topped with a crisp, cheesy crumb, keep Monterey Jack BBQ Bean Burgers 280g, £1.75 (63p/100g), in the freezer, ready to enjoy in a seeded bun whenever the sun comes out.
177g, £4.50 (£2.54/100g)
A thrifty and tasty salad – with enough for generous leftovers!
Grab these cool serves before they melt!
Tesco Finest Moroccan Inspired Couscous 230g, £2.25 (98p/100g)
CRAZY FOR CONES
1 Salted Caramel Cones 4-pack, £1.20 (30p each)
2 Tofee & Vanilla Cones 4-pack, £1.20 (30p each) FOR LOLLY LOVERS
3 Fruity Helter Skelters 5-pack, £1.10 (22p each)
Halloumi
225g, £2.20 (98p/100g)
Mint
30g, 47p (£1.57/100g)
YES, YOU CAN!
4 Rocket Lollies 8-Pack, £1.10 (14p each) FREE-FROM FINDS
5 Wicked Kitchen Birthday Cake Ice Dream Treat 500ml, £3 (£1 each)
6 Wicked Kitchen Berry White Sticks 3-pack, £3 (£1 each)
Pomegranate
250g, £2.50 (£1/100g)
GIVE ME MORE! +
Scan this QR code to find more products you can discover in store right now.
Are you looking for a refreshing alternative to alcohol? This sparkling drink is handcrafted using all-natural ingredients, and is spot-on for any summer event. Remedy Kombucha Raspberry Lemonade 4 x 330ml, £5 (38p/100ml)
ADVERTISEMENT
Keep little tums full over the holidays with these fruity bites. Summer Fruits Cereal Bars 5-pack, 90p (18p each)
The complete routine
Cleanse:
Neutrogena Clear & Defend+ Facial Wash
Cleanse:
Neutrogena Clear & Defend+ Facial Wash
Target:
Neutrogena Clear & Defend+ Daily Serum
Skin expert tip
Start slowly using hydroxy-acids every other day and gradually increase frequency as skin gets used to them.
CLEARER AND HEALTHIER-LOOKING SKIN IN 1 WEEK* YOU BET IT WORKS, IT’S SCIENCE.
Become a grilling master with our best barbecue buys and sizzling menu to feed four for under a tenner
The British summer is nothing if not unpredictable, which is why you can’t always guarantee barbecue weather at the weekend.
But a grill-up means a big bill, right?
Not anymore: our sizzling menu feeds four for under £2.50 per serve – an absolute steal. So fire up the coals whenever you like: a sunny Tuesday, balmy Thursday… It doesn’t matter! Our easy eats and smart buys mean your barbecue couldn’t be easier – whatever day of the week you choose to enjoy it.
by 25.07.22
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Serves 4 Takes 35 mins plus overnight marinating
Cost per serve 62p
100g mango chutney
2 limes, juiced 4 tbsp vegetable oil 900g pack Willow Farms chicken wings
1 Mix the chutney, lime juice and oil with some seasoning. Put the chicken wings in a large sandwich bag or Tupperware and pour over
Weather taken a turn? Bake the wings for 1 hr at gas 4, 180°C, fan 160°C, tossing with the reserved marinade halfway through cooking.
the marinade. Chill for at least 2 hrs, or overnight, shaking the bag or box occasionally to make sure the chicken is evenly marinating.
2 Transfer the marinade to a small pan (reserving the chicken) and bring to the boil for 1 min.
3 Cook the wings on the hottest part of the barbecue for 20 mins, turning and basting with the marinade regularly, until the juices run clear when the thickest part of the chicken is pierced with a knife.
Each serving contains
The kachumber salad tastes even better made a couple of hours ahead. Leftovers can be eaten over several days, though the veg will start to lose its crispness after about half a day.
Make-ahead kachumber p25
Think you can’t aford a barbecue? Think again…
No-stress flatbreads p25
Small bucket barbecue, £10*
Small kettle barbecue, £30*
Portable kettle 34cm barbecue, £18*
Camping firepit, £35
GRILLED SPICED PANEER WITH CHARRED COURGETTES
Serves 4
Takes 30 mins plus marinating Cost per serve 72p
200g pack paneer
3 tbsp Creamfields low-fat natural yogurt
½ lemon, juiced
2 tsp mild curry powder
¼ tsp ground turmeric
3 courgettes, trimmed and halved lengthways
2 tsp vegetable, rapeseed or olive oil
5g fresh mint leaves, to serve
1 Stand the paneer on its side and use a bread knife to carefully halve it, so you end up with 2 large pieces. Mix together 1 tbsp yogurt, the lemon juice, curry powder and turmeric with some seasoning. Coat the paneer well in the yogurt sauce and leave to marinate for 1 hr (or for up to 24 hrs).
2 Score a criss-cross pattern on the cut side of the courgettes. Brush with oil and season with salt.
3 Barbecue the courgette halves for 16-18 mins, turning halfway, until tender. Lift the paneer from the sauce and barbecue for 8-12 mins, brushing often with the remaining yogurt sauce and turning until charred. (Alternatively, grill or griddle the paneer and courgettes for 5-8 mins each side.)
4 Halve each paneer slice diagonally, then arrange on top of the soft courgettes. Drizzle with the remaining 2 tbsp yogurt and scatter with mint leaves to serve.
Each serving contains
of the reference intake. See page 101.
Carbohydrate 7g Protein 12g Fibre 2g
1 of your 5-a-day; source of calcium; source of vitamin C; source of folic acid
Makes 8
Takes 35 mins plus resting Cost per serve 7p
225g Stockwell & Co. self-raising flour, plus extra for dusting
1 tsp baking powder
1 tsp cumin or nigella seeds
¼ tsp salt (optional)
200g Creamfields low-fat natural yogurt
1 tbsp vegetable oil
1 Mix the flour, baking powder, seeds and salt, if using, in a large mixing bowl. Add the yogurt and mix with a wooden spoon to a rough dough. Mix in the oil, then knead in the bowl until smooth. Tip out onto the worktop, cover with the bowl and leave to rest for 10 mins.
2 Divide the dough into 8 balls and roll each out thinly on a floured surface. Cook over the hottest part of the barbecue (or griddle, or fry in a hot, dry pan) for 1-2 mins each side until puffed up and charring.
Each flatbread contains
of the reference intake. See page 101. Carbohydrate 53g Protein 8g Fibre 2g Source of
Rosé is a great barbecue all-rounder; try this Tesco Finest Malbec Rosé, £8*. Or, for a soft option, pair your barbecue with Sparkling Raspberry & Rose Lemonade 1ltr, 60p.
*Price excludes Scotland and Wales
MAKE-AHEAD KACHUMBER
Akachumberisachoppedsalad dressedwithcitrusjuice,soit’sa greatwaytouseupsaladveglike celery,gratedcarrotorradishes.
Serves 4
Takes 10 mins Cost per serve 45p
½ onion, thinly sliced into half-moons
1 cucumber
6 salad tomatoes, roughly chopped 10g fresh mint, leaves picked For the dressing ½ tsp cumin or nigella seeds ½ lemon, juiced 1 lime, juiced
1 If you’re using cumin seeds, toast lightly in a dry pan over a medium heat for 1 min. Mix the onion with the dressing ingredients; season.
2 Halve the cucumber lengthways and use a teaspoon to scoop out and discard the seeds. Slice into half-moons, then mix with the dressed onions and tomatoes.
3 Stir through the mint, tearing up larger leaves. Serve immediately, or keep in the fridge for up to 6 hrs. Each serving contains
of the reference intake. See page 101. Carbohydrate 5g Protein 2g Fibre 2g 2 of your 5-a-day; low in fat; low in salt
Makes 8 ice lollies
Takes 20 mins plus freezing Cost per serve 29p
1 ripe mango, peeled
1 lime, zested, ½ juiced 150ml milk
150ml Creamfields double cream 397g can sweetened condensed milk
1 Grate one ‘cheek’ of the mango (the wide, fleshy bit that lies on one side of the stone), using a piece of kitchen paper to help hold it firmly if needed. Stop when you get to the stone, then use a knife to cut away the rest of the flesh from the stone and chop into chunks. Put the mango chunks, lime zest and juice, and milk in a blender; blitz to a smooth purée.
2 Put the cream and condensed milk in a bowl and whisk briefly to combine. Stir in the mango purée and the grated mango. Divide between 8 x 125ml ice lolly moulds, then freeze for at least 6 hrs, or overnight. To serve, dip each mould briefly in hot water to release.
Each ice lolly contains of the reference intake. See page 101.
Carbohydrate 32g Protein 5g Fibre 0g
1
Save money when the ice-cream van comes round by having these treats at home for when someone screams for ice cream
Kids will love Rowntree’s Ocean Adventure Lollies 5-pack, £2 (40p each), shaped to look like sharks and fish. With layers of tropical sorbet and smooth vanilla ice cream, they’re a refreshing treat to sink your teeth into!
2
Salted caramel ice cream is coated in Belgian chocolate in awardwinning Oppo Brothers Salted Caramel Balls 12-pack, £4 (33p each). The surprise is that there are only 20 calories per ball, making them something to truly enjoy.
It’s hard to beat a classic vanilla ice cream cone – especially when it’s taken to the next level with Kelly’s Cornish Clotted Cream Ice Cream 950ml, £3.20 (34p/100g) Made using milk from West Country dairy herds, the taste of luxury is in every lick.
4
Be on the ball for your next family get-together with Magnum Bites 12-pack, £3.50 (29p each). With flavours including Classic, Almond and White Chocolate, the ice-creamfilled pieces make an indulgent pudding and are great for sharing.
1
Packed with all the protein and veg you need to boost your energy, this breakfast is a great way to start the day.
ONE-PAN FULL ENGLISH
Serves 4 *
Takes 25 mins
Cost per serve £1.57
1 tbsp vegetable oil
8 smoked streaky bacon rashers
150g pack baby chestnut mushrooms
2 x 400g tins taco mixed beans
15g fresh parsley, finely chopped
4 medium eggs
200g pack cherry tomatoes on the vine buttered toast, to serve (optional)
1 Heat the oil in a large, lidded frying pan over a medium-high heat. Add the bacon to one-half of the pan and the mushrooms to the other half. Cook for 10-12 mins until the bacon is cooked through and the mushrooms are soft.
2 Season the mushrooms; push to one side of the pan. Push the bacon to the other side.
3 Pour the beans over the mushrooms, then stir in half the parsley; season. Cook for 2 mins to warm through.
4 Reduce the heat to low, then make 4 dents in the bean mixture
and crack in the eggs. Put the tomatoes on one side of the pan. Cover and cook for 6-8 mins until the tomatoes are soft and the eggs are cooked with a partially set yolk. Scatter with the remaining parsley and serve with buttered toast, if you like.
COOK’S TIP
Want a vegetarian option? Swap the bacon for Plant Chef Meat-Free Chipolatas, fried to pack instructions.
The ideal pick-me-up to grab while on the go, each bite is packed with zingy blueberries, oats, apple and yogurt.
Makes 12
Takes 55 mins
Cost per serve 38p
175g self-raising flour
80g porridge oats, plus 2 tbsp 150g caster sugar
1 lemon, zested 100ml vegetable oil
100g full-fat Greek yogurt
2 large eggs
1 tsp vanilla extract
225g blueberries
1 eating apple (150g), peeled, cored and coarsely grated
1 Preheat the oven to gas 4, 180°C, fan 160°C and line a 12-hole muffin tin with paper cases. Put the flour, 80g oats, the sugar and lemon zest in a large bowl with a pinch of salt and mix to combine.
2 Whisk the oil, yogurt, eggs and vanilla in a separate bowl, then slowly stir into the dry ingredients to form a smooth batter. Tip in 150g blueberries and the apple, then stir gently to distribute evenly. Divide between the muffin cases, filling them about ¾ full, then stud each with 2-3 blueberries and sprinkle with the remaining porridge oats.
3 Bake for 40-45 mins until the berries have burst slightly, the muffins are golden and a skewer comes out clean. Leave to cool completely in the tin. Will keep for up to 3 days at room temperature in an airtight container.
These also make a great breakfast – why not cook up a batch and freeze until you’re ready to eat?
Made for sunny days, these tropical fruit skewers have a surprise boozy twist!
Makes 16
Takes 20 mins plus macerating Cost per serve 59p
6 kiwis, peeled, each cut into 8 270g pack pineapple chunks
250g pack mango pieces
2 limes, zested and juiced
4 tbsp caster sugar
120ml dark rum (or elderflower cordial)
20g fresh mint, leaves picked and finely chopped
1 Toss all the ingredients together in a bowl, cover and leave to sit at room temperature for 1 hr (or overnight for a stronger favour) until the fruit has softened and is sitting in a syrupy liquid.
2 Strain, reserving the liquid for the Arnold Palmer recipe in our digital magazine (see box, right), if you like, and thread the fruit onto skewers. Will keep, covered, in the fridge for up to 3 days.
GIVE
Scan this QR code for a cocktail made using the juices saved from this recipe, along with a Hunter’s chicken dish to cook at a holiday cottage, and ideas for drinks pairings.
Recreate those holiday moments at home by sipping on an ice-cold beer paired with a no-fuss platter of Mediterranean nibbles
Your first sip of Birrificio Angelo Poretti 4 x 330ml, £5 (38p/100ml), will transport you straight to a sun-drenched piazza in Italy. This sweet, malty lager is the perfect pairing for salty and oily foods, so serve up olives, tomatoes and mozzarella to enjoy alongside.
Or evoke memories of a Spanish tapas bar as you raise an Estrella Damm 4 x 330ml, £5.75 (44p/100ml). Brewed in Barcelona from natural ingredients, this beer is delicate and light, with a malty, dry finish. It pairs particularly well with cured meats and vegetables.
Whatever you decide to drink, these authentic beers are sure to take you on a taste trip.
1
2
ON THE SIDE
1 Nocellara Olives 160g £3.50 (£2.19/100g)
2 Spanish-Inspired Selection 120g £2.65 (£2.21/100g)
3 Mozzarella & Slow-Roasted Tomatoes 200g £2.65 (£1.33/100g)
4 Tesco Finest Olive Ciabatta 270g £1.60 (59p/100g)
Summer living
Shop smart for your holiday kit and pack like a pro, wherever you’re heading this summer
If you’re self-catering, accommodation doesn’t always provide child-friendly plates, tumblers and so on – avoid breakages by packing your own melamine. It’s handy for picnics too.
...with great-value Click+Collect slots. Tesco will pick and pack your holiday essentials, ready for you to swing by and collect on your travels or near your destination.
Save time and money by planning your beach must-haves in advance.
Five reader-approved recipes to see your family through the week FOR UNDER 5 x DINNERS 4 x SERVINGS
Tried it, liked it
Our tester this month is Beth, a palliative care nurse who lives in Northumberland with her partner, Darren, and their two teenagers, aged 16 and 18. ‘We love to try new foods but often get stuck in a rut, and get tired of cooking the same things,’ says Beth. ‘We found the shopping list so helpful in ensuring we stuck to budget, and all the recipes were easy to follow. The butter beans and chickpeas were great additions - so cheap and healthy! I’ll add them to future dishes too.’
GET INVOLVED
Want to test one of our family dinner meal plans for four?
Email tesco.mag@ cedarcom.co.uk for your chance to take part.
30g pack fresh basil
30g pack fresh parsley
1 garlic bulb
375g pack Nightingale Farms
peppers
250g pack Nightingale Farms
cherry tomatoes
100g bunch spring onions
500g pack Redmere Farms
fresh greens
500g pack baby spinach
1kg pack carrots
1kg pack Redmere Farms brown onions
1kg pack Redmere Farms baby potatoes
4-pack baking potatoes
375g pack ready-rolled lighter puff pastry
300ml pot 50% less fat crème fraîche
500g pot Creamfields low-fat
natural yogurt
200g pack Creamfields Greekstyle salad cheese
220g pack 50% reduced-fat mature Cheddar
400g pack chicken breast mini fillets
8-pack Woodside Farms pork sausages
6-pack wholemeal pitta
2 x 145g packs pizza base mix
500g pack Hearty Food Co. penne
2 x 145g tins Stockwell & Co. tuna chunks in brine
2 x 400g tins Grower’s Harvest chopped tomatoes
400g tin butter beans
400g tin Summer Pride chickpeas
48g jar smoked paprika
350ml bottle red wine vinegar
4-pack vegetable stock pots
+ FROM YOUR STORECUPBOARD
Olive oil, plain flour, caster sugar
SPICED CHICKEN SKEWERS WITH CHICKPEA SALAD
Serves 4 freeze skewers only Takes 30 mins
2 tsp smoked paprika
1 garlic clove, crushed 300g low-fat natural yogurt
400g pack chicken mini fillets, cut into bite-sized pieces
1 tbsp red wine vinegar
2 tbsp olive oil
½ small onion, finely chopped 350g carrots, peeled and coarsely grated
400g tin chickpeas, rinsed and drained
10g fresh parsley, finely chopped 100g spinach, chopped 6-pack wholemeal pittas, toasted
1 Whisk the paprika, garlic and 150g yogurt in a bowl; season. Stir in the chicken, mix well, then cover and
leave to marinate while you make the salad (or for up to 24 hrs in the fridge if making ahead of time).
2 Whisk the vinegar and oil in a large bowl; tip in the onion, carrots and chickpeas, then toss everything together. Set aside.
3 Preheat the grill to high. Divide the chicken between 4 large or 8 smaller skewers (soaked in water for 10 mins if wooden), then grill for 4-5 mins each side until golden, lightly charred and cooked through.
4 Mix the remaining 150g yogurt with the parsley and a pinch of salt. Split the pittas in half. Fold the spinach through the chickpea salad and serve alongside the chicken and pittas, drizzled with the yogurt. Each serving contains
This was delicious. Next time, I’ll marinate the chicken the night before for even more flavour
Serves 4
Takes 40 mins
1 tbsp olive oil
3 onions, finely sliced
4 baking potatoes, peeled and chopped
250g fresh greens, thick stems discarded, leaves shredded
2 tbsp plain flour
1 vegetable stock pot, made up to 500ml
8 pork sausages
150g 50% less fat crème fraîche
3 spring onions, trimmed and finely chopped
Serves 4 freeze calzone only
Takes 50 mins
2 x 145g packs pizza base mix
plain flour, for dusting
2 tbsp olive oil
3 spring onions, trimmed and chopped
400g tin chopped tomatoes
2 x 145g tins tuna, drained
15g fresh basil, chopped
150g reduced-fat Cheddar, grated
1 tbsp red wine vinegar
½ tsp caster sugar (optional)
250g cherry tomatoes, halved 150g spinach
1 Preheat the oven to gas 7, 220°C, fan 200°C. Put the pizza base mixes in a bowl, make a well in the centre and pour in 200ml warm water. Knead to a ball in the bowl, then put on a lightly foured work surface and knead for 5 mins until smooth. Return to the bowl, cover with a tea towel and leave to prove for 10 mins.
2 Heat 1 tbsp oil in a frying pan over a medium heat. Fry the spring onion for 2-3 mins until fragrant. Stir in the chopped tomatoes and simmer for 6-8 mins until thickened. Remove from the heat. Stir in the tuna and basil; season. Leave to cool slightly.
3 Divide the dough into 4 pieces and roll out on a foured surface to 20cm rounds. Divide the filling between them, over one side and leaving a 1cm border, then add the cheese. Pull the empty side of dough over the filling, then crimp the edges to seal. Transfer to a lined baking sheet and make steam holes. Bake for 20-25 mins until golden.
4 Mix the vinegar with 1 tbsp oil, the sugar (if using) and black pepper. Add the cherry tomatoes and spinach, then toss well. Serve with the calzones.
Each serving contains of the reference intake. See page 101.
1 Heat the oil in a frying pan over a medium heat and fry the onions for 15-20 mins, stirring, until golden and caramelised. Add a splash of water if the onions start to catch.
2 Boil the potatoes for 15-20 mins until very tender and a fork goes into them very easily. Put the greens in a metal colander or steamer basket over the potatoes for the last 5-6 mins to steam until tender.
3 Sprinkle the four over the onions and stir in until it disappears. Gradually add the stock, stirring, until combined. Bring to a simmer, then bubble gently for 10 mins until thickened. Preheat the grill to high.
4 Grill the sausages for 8-10 mins, turning a few times, until golden brown and cooked through.
5 Drain the potatoes and leave to steam-dry in the colander for 1 min before tipping back into the pan. Mash well, then fold in the crème fraîche and spring onions; season.
6 Divide the champ between plates and top with the sausages and greens. Transfer the onion gravy to a warmed jug and serve alongside for everyone to help themselves.
‘
These were very tasty. We were really impressed with the pizza base mix, we’ll definitely use it again
Each serving contains of the reference intake. See page 101. Carbohydrate 60g Protein 21g Fibre 8g
‘
This was our favourite. Using baking potatoes made it so cheap, and the homemade gravy was delicious - no more gravy granules for us!
‘
Pour a kettle of just-boiled water into your gravy jug and tip out just before adding the gravy – this helps keep it piping hot when you take it to the table.
This is great for picnics – just slice, wrap and pop into your cool bag.
This was so fresh and summery. We loved the sweet carrots with the salty cheese
Serves 4 freeze tart only Takes 45 mins
650g carrots, scrubbed and quartered lengthways
2 tbsp olive oil
100g salad cheese, crumbled
150g 50% less fat crème fraîche
1 garlic clove, crushed
10g fresh parsley, finely chopped
375g pack lighter puff pastry
600g new potatoes, halved if large 250g fresh greens, washed, thick stems discarded, leaves shredded
1 Preheat the oven to gas 7, 220°C, fan 200°C. Toss the carrots with the oil in a roasting tin in a single layer, season, then roast for 15 mins.
2 Meanwhile, mash 50g salad cheese, the crème fraîche, garlic and most of the parsley together in a bowl; season.
3 Unroll the pastry, still on its paper, and transfer to a baking sheet. Score a 1cm border around the edge – don’t go all the way through. Add the crème fraiche mixture and smooth out to the border using the back of a spoon. Scatter over the roasted carrots and crumble over the remaining cheese with a crack of black pepper. Bake for 20-25 mins until the pastry is golden and puffed, and dry and crisp underneath if you lift up a corner.
4 Meanwhile, boil the potatoes for 15-20 mins until tender. Put the greens in a metal colander or steamer basket over the potatoes for the last 5-6 mins to steam until tender. Serve the tart scattered with the reserved parsley, with the potatoes and steamed greens. Each serving contains of the reference intake. See page 101.
Serves 4
Takes 50 mins
3 mixed peppers, deseeded and sliced
2 onions, finely sliced
2 garlic cloves, sliced
2 tbsp olive oil
400g tin chopped tomatoes
2 tsp smoked paprika
400g tin butter beans, rinsed and drained
1 vegetable stock pot, made up to 550ml
350g penne
1 tbsp red wine vinegar
1½ tsp caster sugar
150g baby spinach
15g fresh basil, leaves picked and chopped
1 Preheat the oven to gas 7, 220°C, fan 200°C. Tip the peppers, onions and garlic into a large roasting dish and drizzle over the oil. Season and toss together. Roast for 20 mins or until the peppers are tender.
2 Stir in all the remaining ingredients, apart from the spinach and basil. Mix until the pasta is submerged in the sauce.
3 Cover with foil, return to the oven and cook for 20-25 mins until the pasta is tender and the sauce has thickened to coat the pasta. Add the spinach, stir to wilt and coat in the sauce, then scatter with the basil to serve.
Each serving contains of the reference intake. See page 101. Carbohydrate 100g Protein 20g Fibre 12g 3 of your 5-a-day; source of vitamin C
We’d never tried a one-pot pasta but it was so easy - a great one for the teens to cook!
Enjoy a summer holiday baking session with affordable treats for everyone
Makes 20 freeze unbaked dough
Takes 30 mins plus cooling
Cost per serve 8p
125g unsalted butter
125g caster sugar
1 large egg
1 tsp vanilla extract
350g self-raising four
1 Preheat the oven to gas 4, 180°C, fan 160°C. Melt the butter in a pan over a medium heat, then heat for 3-5 mins until the surface is all foamy; remove from the heat. When the foam subsides, the butter should be a light, mid-brown colour.
2 Allow to cool for 5 mins, then mix in the sugar Transfer to a mixing bowl and leave to cool for
10-15 mins until just lukewarm. Add the egg and vanilla extract; mix well.Stirinthefourandapinch of salt to make a smooth dough.
3 Roll into walnut-sized balls and arrange on 2 lined baking sheets, leaving room for them to spread. Press gently with a fork; bake for 12-14 mins until golden. Cool on the baking sheet for 10 mins, then transfer to a rack to cool completely. Store in an airtight container for up to 3 days.
Makes 16
Takes 40 mins Cost per serve 14p
75g unsalted butter
90g soft brown sugar
50g golden syrup
50g crunchy peanut butter
100g porridge oats
30g rice snaps (or more oats)
90g dried apricots, chopped
40g roasted peanuts, roughly chopped 50g strawberry jam
1 Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a loosebottomed, 20cm square cake tin with baking paper.
2 Heat the butter, sugar and syrup in a pan over a low-medium heat, stirring occasionally, until melted. Remove from the heat and stir in the peanut butter until melted. Add the oats, rice snaps, apricots and peanuts; mix well.
3 Spoon the mixture into the tin, pressing down with the back of a spoon to level. Use the end of a wooden spoon to make 10 indentations in the top, being careful not to press all the way through. Fill the recesses with spoonfuls of jam, then smooth over with the back of the spoon. Bake for 20-25 mins until golden, then leave to cool completely in the tin. Once cool, remove from the tin and cut into 16. Each flapjack contains of the reference intake. See page 101. Carbohydrate 19g Protein 3g
Serves 9 freeze sponge only
Takes 50 mins
Cost per serve 45p
180g soft spread
180g caster sugar
3 large eggs
180g self-raising four
2½ tbsp cocoa powder
2 x 400g tins chocolate custard
2 tbsp colourful sprinkles
1 Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a loosebottomed, 20cm square cake tin. Put the spread and sugar in a bowl
and mix with an electric whisk untillightandfuffy.Addtheeggs, whisking well between each addition. Siftoverthefourandcocoa powder. Fold until just combined.
2 Spoon into the tin and level the surface. Bake for 30-35 mins until a skewer inserted into the centre comes out clean.
3 Leave to cool in the tin for 5 mins, then carefully remove and cut into 9 squares. Serve warm with the custard, heated to pack instructions, and scatter with sprinkles.
Each serving contains
the reference intake. See page 101.
Celebrating Eid
I was planning to buy something for Eid for my colleagues who observe Ramadan when I spotted the Walnut & orange ghriba (April). They turned out so well, but then I found out one colleague was Moroccan and knew her ghriba – she said they were the best she’d ever tasted!
Laura,viaemail
Email or write and we’ll choose a Star Letter* to win a £50 giftcard**
My auntie moved here from South America in the ’70s to be a nurse. She held wonderful parties, where she made authentic food from her childhood. She now has dementia and I wanted to honour her for all she’s done for my family and this country. I made your Rum & ginger punch (May) – the joy on her face when she tried it was priceless, a reminder of the magnifcent woman she is. Maria,viaemail
How cute are the strawberry & cream trifles on the cover of Tesco magazine?! @whatkateread
I had so much fun making my Cherry Bakewell Swiss roll (May) for the Platinum Jubilee, and realfood.tesco.com made it so simple! @mrsbfoodblog
Most-liked recipe i
Our Shortbread bunting biscuits (May) were a real hit. Roxanne, via email, said: ‘I’ve been inspired and can’t wait to make the shortbread bunting.’ Rachel, from Berkshire, added, ‘I really enjoyed making the biscuits with my two girls! It was such fun and a really simple shortbread recipe to follow.’
Here’s my Jubilee lemonade jelly (May) to celebrate our Queen. She has been serving this great country for 70 years – some people don’t even live that long, let alone go to work for so long! @newdishnewday
Food for tonight
Dinner still undecided at 4pm? Fear not: you can have a fuss-free, quality barbecue feast in no time – and it needn’t break the bank
Barbecues can be the best bit about a British summer. And, thanks to all the easy-to-cook food in the Tesco Finest range, they don’t need to be big affairs planned well in advance. With a great price and ready to throw on the grill, choose from great quality British meat enhanced with a range of global favours, such as Indianinspired chicken kebabs, and tempting
sides like Tenderstem & asparagus. Better still, Clubcard members can get any two Tesco Finest barbecue meat or fish products for £10*. Now there’s no excuse not to bring on another spontaneous barbecue, even if it’s only Tuesday… And unexpected guests? Everyone’s invited!
Tesco Finest Tenderstem & Asparagus with Wild Garlic Butter
Tesco Finest Indian-Inspired Chicken Kebab
We love this Indianinspired combo paired with classic sides. See in store for more sizzlers.
Tesco Finest Indian Inspired Chicken Kebab 585g, £5.50 (94p/100g)
Tesco Finest Tandoori Inspired Lamb Kebabs 520g, £6 (£1.15/100g)
On the side
Tesco Finest Tenderstem & Asparagus with Wild Garlic Butter 260g, £2.35 (90p/100g)
Tesco Finest Rainbow Sweet Potato Wedges 400g, £2.50 (63p/100g)
Tesco Finest Hasselback Potatoes with Basil Dressing 450g, £2.35 (52p/100g)
WATERMELON FROSÉ
When the temperature rises, chill out with this creatively presented, three-ingredient cocktail. Find the recipe on p51.
SIMPLE RECIPES
Infused spirits are bang on trend. Give these beauties a go Get fruity
One taste of this zingy gin and you’ll be whisked to a sun-soaked beach in the Med. Made with lemons picked early in the season for the best flavour, the natural citrus infusion is the epitome of freshness.
Bombay Citron Pressé Gin 70cl, £23 (£32.86/ltr) 1.9 units and 117kcal/ 50ml (234kcal/100ml)
Enjoy a fruity twist on a classic martini with this pure-tasting vodka that’s infused with tart raspberries and fresh lime from BrewDog, Scotland’s first carbonnegative distillery.
BrewDog Seven Day Vodka Raspberry and Lime 70cl, £25 (£35.71/ltr) 1 unit and 54kcal/25ml (216kcal/100ml)
New Grey Goose Essences spirit is made with vodka infused with fruit and botanicals. Enjoy with soda water for a flavour-packed drink. Also available as a ready-to-drink can.
Grey Goose Essences Watermelon & Basil Vodka 70cl, £39 (£55.71/ ltr) 2 units and 82kcal/ 50ml (164kcal/100ml)
Make your summer totally tropical with this passion fruit gin – a beautiful blend of natural flavourings and spicy botanicals. Mix with tonic to enjoy a cocktail that’s sure to make you smile.
Gordon’s Tropical Passionfruit Gin 70cl, £16.50 (£23.57/ltr) 1.4 units and 78kcal/35ml (222kcal/100ml)
These are all about the taste
H i k S
New Heineken Silver has been brewed at -1°C to produce a lager with a crisp flavour and subtle finish, making it the perfect lighter-drinking beer for the summer. Heineken Silver 4 x 330ml, £4.50 (34p/100ml) 1.3 units and 116kcal/330ml (35kcal/100ml)
nat
Made with natural berry flavours and at just 95 calories per can, Strongbow’s new fruity cider is just right for alfresco summer drinking.
Strongbow Ultra Dark Fruit Cider 4 x 330ml, £5 (38p/100ml)
1.3 units and 95kcal/330ml (29kcal/100ml)
Which JD will you choose?
1
The first is a honeyed version of the classic Jack Daniel’s whiskey, and has been likened to ‘a slice of pecan pie in a glass of Jack’ – who can resist? Enjoy with lemonade.
Jack Daniel’s Tennessee Honey 70cl, £26 (£37.14/ltr) 0.9 units and 60kcal/ 25ml (240kcal/100ml)
2 The second takes the classic whiskey and gives it a crisp green-apple twist. The clean, bold flavour is particularly easy to mix into cocktails, but it’s also great with lots of ice and lemonade.
Jack Daniel’s Tennessee Apple 70cl, £26 (£37.14/ltr) 0.9 units and 58kcal/ 25ml (232kcal/100ml)
Raise a glass for the planet
If you enjoy sipping your wine while helping Mother Nature, then grab a glass of Stoneleigh Sauvignon Blanc. This New Zealand white is vegan friendly and made using 100% sustainably-sourced grapes for a great-tasting wine. Cheers to that!
Stoneleigh Sauvignon Blanc, £9 1.3 units and 77kcal/100ml
GOOD FOR VALUE, GREAT FOR QUALITY AtTesco,notonlycanyoubesurethat greatvalueiscelebrated,butalsothatqualityisguaranteed.Lookoutfor offersinstoreandonlinethatwillmakeyourmoneygofurther.
WATERMELON FROSÉ
Serves 4 Takes 10 mins plus at least 8 hrs freezing 2.3 units and 192kcal per drink (51kcal/100ml)
Pour 75cl bottle Caparelli Italian blush rosé wine into a baking tin that fts in the freezer and freeze for 6 hrs, or up to 24 hrs. Slice off the top of 1 watermelon and scoop the flesh into a bowl. Weigh out 750g (save the rest for another recipe) and freeze for at least 2 hrs. Scrape the frozen rosé and watermelon into a blender with the juice of 1 lime and blitz until smooth. Pour into the hollowed-out watermelon, then divide the rest between 4 glasses. Garnish with mint leaves Each serving contains
the reference intake. See page 101. Carbohydrate 18g Protein 1g Fibre 0g
The hottest spirit right now? Tequila! But sip it, don’t slam it – it’s made to be savoured
Tequila is enjoying a renaissance and this summer it will be the spirit to sup. But forget slammers; this is a sophisticated drink that deserves to be relished – if you know what to buy. We’re here to show you some bottles to look out for and reveal how to turn that tequila into some top-notch cocktails…
Tequila has a worm in the bottle Myth Myth
In fact, it’s mezcal that has the worm in the bottle – and it was added as a marketing ploy. Both tequila and mezcal are made from agave, but only tequila is distilled using blue agave, grown in the Jalisco province in Mexico.
? Did you know…?
There are three main types of tequila: Blanco is unaged; Reposado means ‘rested’, usually in oak barrels for between two and 12 months; and Añejos is aged for one to three years.
DON’T LIKE TEQUILA? You’re not drinking it right! Enjoy it the way Mexicans do and sip it. The secret for the best flavour is to buy the oldest tequila you can afford.
AND THAT’S A FACT! During the 1918 Spanish flu epidemic, Mexican doctors prescribed a shot of tequila, salt and lime to ward off the symptoms.
51% is the amount of blue agave that classifies a drink as tequila and gives it that stamp of quality
Picante Raspberry Margafrita
Serves 1 Takes 5 mins 1.9 units and 113kcal per drink (50kcal/100ml)
Add 50ml Jose Cuervo Especial Reposado Tequila, 50g frozen or fresh raspberries, 20ml lime juice, 1 tsp caster sugar and 100g crushed ice to a small blender. Whizz to a smooth, slushy consistency. Taste and pulse in a little extra sugar if it needs it. Pour into a coupe glass, then top with some fnely grated lime zest.
Each serving contains
of the reference intake. See page 101.
Carbohydrate 6g Protein 1g Fibre 3g
Jose Cuervo Especial Reposado Tequila 70cl, £22.35 (£31.93/ltr), benefits from the highest-quality blue agave grown in rich, volcanic soil fed by pure spring water to ensure an authentic, clean, crisp and smooth-tasting Mexican tequila.
Serves 1 Takes 5 mins plus cooling 2 units and 180kcal per drink (154kcal/100ml)
Make a sugar syrup: dissolve 2 tbsp caster sugar in 1 tbsp water in the microwave. Stir and cool. To a shaker, add 50ml Dead Man’s Fingers Tequila Reposado, 5 coriander sprigs, ½ fnely chopped red chilli, 25ml lime juice and 4 tsp sugar syrup. Shake well. Strain into an ice-flled rocks glass and garnish with ½ fnely sliced red chilli.
Each serving contains of the reference intake. See page 101. Carbohydrate 19g Protein 0g Fibre 0g
Dead Man’s Fingers Tequila Reposado 70cl, £22 (£31.43/ltr), is made with Mexican blue agave from the highlands of Jalisco. This wonderfully mellow tequila is aged in bourbon barrels, giving it notes of vanilla and honey.
Serves 1 Takes 5 mins 1.9 units and 168kcal per drink (111kcal/100ml)
Mix 50ml Altos Plata Tequila, 25ml lime juice, 10-15ml honey (to taste) with a pinch of salt in a highball glass and stir to dissolve the honey and salt. Add ice cubes and top up with 50ml pink grapefruit juice. Garnish with a half-slice of pink grapefruit.
Each serving contains of the reference intake. See page 101. Carbohydrate 16g Protein 1g Fibre 0g
Altos Plata Tequila 70cl, £23 (£32.86/ltr), is an award-winning 100% agave tequila that’s incredibly smooth and full of character. With notes of fresh citrus, it has a pleasingly long-lasting aftertaste.
PICK UP ANY QUALIFYING PACK OF ASPALL FOR YOUR CHANCE TO WIN
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These cocktails serve a crowd – just the job for
4 x 440ml Stowford Press Apple Cider
100ml Napoleon brandy
300ml soda water
1 lemon, juiced green apple slices and cucumber ribbons, to serve
Stowford Press Apple Cider 4 x 440ml, £3.10 (18p/100ml), is an award-winning sparkling cider made from locally-sourced Herefordshire fruit. 1.5 units and 91kcal per serving (32kcal/100ml)
400ml Greenall’s Tropical Fruits Gin
1.2ltr pineapple juice
600ml smooth orange juice pineapple wedges, to serve
Greenall’s Tropical Fruits Gin 1ltr, £19.50, has notes of orange, pineapple, passion fruit and mango – and is exclusive to Tesco. 1.8 units and 213kcal per serving (73kcal/100ml)
WHITE SANGRIA
75cl Blossom Hill White Wine
750ml bottle Tesco Finest sparkling Sicilian lemon & garden mint pressé
240g pack berry medley
Blossom Hill White Wine, £5, is a crisp, fruity white with an elegant finish. Blossom Hill is celebrating its 30th birthday this year.
1.2 units and 113kcal per serving (50kcal/100ml)
300ml Bacardi Spiced Rum
750ml apple, lemon & ginger juice
750ml no-addedsugar fiery ginger beer half-moon slices of lime, to serve
Bacardi Spiced Rum 70cl, £16 (£22.86/ltr), brings you a taste of the Caribbean with nutmeg, vanilla and cinnamon spices alongside warming honey. 1.4 units and 47kcal per serving (20kcal/100ml)
Each punch serves 8. Use a punch bowl or pitcher and add plenty of ice to keep your drink cool
Hands up who can’t wait to socialise outside! Wherever you go with friends, these drinks are cracking company
Tinned cocktails are still having a moment – premixed and ready to drink, just add sea and sand
DON’T FORGET… …to recycle the empties, either at local recycling points or at home via your regular collection.
1 Vodka lovers will want to try this new ready-to-go fruity cocktail. Think sweet yet tart raspberries, smooth Smirnoff vodka and bright, fizzy lemonade. Serve chilled to cool down with on a hot day. Smirnoff Raspberry Crush 250ml, £2 (80p/100ml) 1.1 units and 145kcal/250ml (58kcal/100ml)
2
One of our favourite cocktails mixed and ready to drink? Count us in. Absolut vodka is mixed with the flavours of passion fruit and vanilla for a sophisticated, tropical-tasting sparkling Martini.
Absolut Passionfruit Martini
Cocktail 250ml, £2.20 (88p/100ml) 1.3 units and 125kcal/250ml (50kcal/100ml)
3As MOTH stands for Mix Of Total Happiness, we’re already sold on this canned cocktail! This ready-to-drink Mojito sparkles with flavour and one sip will transport you to a sunny afternoon in Havana. MOTH: Mojito 200ml, £3.90 (£1.95/100ml)
2 units and 176kcal/200ml (88kcal/100ml)
Whether you’re having a kickabout or catching rays, a chilled lager is just the drink
PACK A PICNIC
Set up your favourite nibbles and some crusty bread to go with that ice cold beer.
ALCOHOL FREE
1 This premium no-alcohol lager is brewed with Italian passion and the finest quality ingredients for a smooth taste that is well-balanced and the perfect match for any meal.
Birra Moretti Zero 4 x 330ml, £4 (30p/100ml) 0 units and 66kcal/330ml (20kcal/100ml) 1
2 For an easy-drinking summer beer, pick up a chilled Peroni Nastro Azzurro. This superior Italian lager has a refined flavour with a good balance of bitter and citrus aromatic notes.
Peroni Nastro Azzurro 12 x 330ml, £16.50 (42p/100ml) 1.7 units and 138kcal/330ml (42kcal/100ml)
3If you like clean-tasting, Mediterranean-style lagers, then be sure to pack a few of these in your picnic basket. This light golden lager is crisp, smooth and full of flavour.
Madrí Excepcional Premium Lager 660ml*, £2.20 (33p/100ml) 3 units and 264kcal/660ml (40kcal/100ml)
These wines are all banging pairings for the smoky flavours of a barbecue
When it’s really hot, it’s worth chilling your red wine for half an hour to get it back to room temperature (18˚C). Stick it on ice with your white and rosé.
1
1
Bring your grilled meats to life by teaming them with this gutsy Shiraz. It’s a rich Aussie red that’s packed with fruity character and peppery aromas, and has a lovely smooth finish.
PepperBox Shiraz, £10 1.8 units and 100kcal/125ml (80kcal/100ml)
2
Fire up the coals and enjoy this easy-going Australian white with grilled chicken and veg. Vegan-friendly, it’s a fresh and juicy Chardonnay with bags of nectarine and melon flavours.
Taparoo Valley Australian Chardonnay, £3.99 1.6 units and 90kcal/125ml (72kcal/100ml)
3 This fresh-tasting Spanish rosé has a lovely peach flavour and a crisp acidity that pairs beautifully with everything from seafood to tapas. In fact, its versatility makes it a fantastic choice to serve at barbecues.
Ramón Bilbao Rosado, £8 2.2 units and 150kcal/175ml (86kcal/100ml)
Elevate special times with friends and family by mixing a new cocktail to match the occasion – from a romantic date for two to a big celebration party
Oriental Mule Strawberry Gimlet
Cherry Spritz
Serves 1 Takes 5 mins plus freezing 2.2 units and 244kcal per drink (82kcal/100ml)
Put a half-moon slice from 1 lime in a cell of a large ice cube tray and fll with water. Freeze. Quarter another lime and put in a shaker with 50ml Whitley Neill Oriental Spiced Gin Muddle, then add a handful of ice cubes and shake. Strain into a glass mug. Add the lime ice cube and top up with 150-200ml ginger beer (to taste). Garnish with a lime wedge.
Each serving contains
%
of the reference intake. See page 101.
Carbohydrate 27g Protein <1g Fibre <1g
Whitley Neill Oriental Spiced Gin 70cl, £26 (£37.14/ltr), is filled with the fragrant flavours and aromas of the Orient. A handcrafted infused gin, it’s perfectly balanced with exotic spices and botanicals, including cardamom, coriander, cumin and orange.
STRAWBERRY GIMLET
Serves 1 Takes 15 mins plus cooling 2 units and 170kcal per drink (133kcal/100ml)
Roughly chop 100g hulled strawberries and put in a pan with 2 tbsp caster sugar, 50ml water and 1 rosemary sprig. Bring to the boil, then simmer for 10 mins until thickened. Cool in the pan, then strain through a sieve so you have roughly 3 tbsp syrup. Shake the syrup, 50ml Tesco Finest The Melodist London Dry Gin, 1½ tbsp lemon juice and a handful of ice cubes in a cocktail shaker for 1 min until the outside feels frosty. Strain into a coupe glass and garnish with a sprig of rosemary.
Each serving contains
of the reference intake. See page 101.
Carbohydrate 11g Protein 1g Fibre 1g
Tesco Finest The Melodist London Dry Gin 70cl, £20 (£28.57/ltr), is a symphony of classic botanicals harmoniously blended with notes of yuzu and green tea to create a highly distinctive spirit.
Serves 1 Takes 5 mins 1.8 units and 139kcal per drink (43kcal/100ml)
Put 50ml Dead Man’s Fingers White Rum, 60g frozen pitted cherries and 1 tbsp lemon juice in a cocktail shaker and muddle until the rum is bright pink. Add a handful of ice cubes and shake for 1 min. Strain into a large wine glass with ice and 30g frozen pitted cherries. Top up with 150-200ml summer fruits sparkling water (to taste). Garnish with a twist of lemon to serve.
Each serving contains of the reference intake. See page 101
Carbohydrate 6g Protein 0g Fibre <1g
Dead Man’s Fingers White Rum 70cl, £20 (£28.57/ltr), is one bold and vibrant modern rum that’s full of character. Hints of vanilla and tropical fruit make for delicious cocktails, or simply serve over ice with cola.
SPICED MOJITO
Serves 1 Takes 5 mins 1.8 units and 144kcal per drink (79kcal/100ml)
Muddle 25ml lime juice and 2 tsp demerara sugar with a few mint leaves in a highball glass. Add 50ml Havana Club Cuban Spiced Rum, ice cubes and lime rounds, then top up with 50-75ml soda water. Stir gently to mix. Thread 2 pineapple cubes onto a cocktail stick to garnish.
Each serving contains
of the reference intake. See page 101. Carbohydrate 7g Protein 0g Fibre 0g
Havana Club Cuban Spiced Rum 70cl, £22 (£31.43/ltr), is a double-aged rum that blends the Caribbean flavours of pineapple, guava and coconut with warming spices and a rich vanilla edge for a real taste of the tropics.
Turn over to find even more cocktail recipes
Serves 1 Takes 5 mins
1.9 units and 367kcal per drink (192kcal/100ml)
Put 1 tbsp warmed Tesco Finest chocolate sauce on a saucer and 1 tbsp cocoa powder on a separate saucer. Dip the rim of a chilled Martini glass into the sauce, then into the cocoa to coat. Add a further ½ tbsp warmed chocolate sauce, 50ml Disaronno Velvet Liqueur, 25ml vodka and 75ml sweetened almond drink to a shaker and stir with a spoon to combine. Add a handful of ice cubes and shake until frosty. Strain into the Martini glass and garnish with a twist of lime. Each serving contains
of the reference intake. See page 101.
Carbohydrate 25g Protein 3g Fibre 1g
Disaronno Velvet 50cl, £15 (£30/ltr), is a dreamy drink for those who love cream liqueurs and the smooth flavour of Disaronno, with its notes of almond, apricot, vanilla and a touch of toffee.
Serves 1 Takes 10 mins 2 units and 186kcal per drink (113kcal/100ml)
Put 1 tbsp sugar syrup (see Picante recipe on p53) and 25ml egg white or aquafaba (the water used in tinned chickpeas) in a cocktail shaker with 1 ice cube and shake until the ice has melted. Fill the shaker with fresh ice and add 50ml The Glenlivet Caribbean Reserve Whisky, 40ml orange & mango juice and 25ml lemon juice, and shake for a further 30 secs. Strain into an ice-filled rocks glass and garnish with mint
Each serving contains
The Glenlivet Caribbean Reserve 70cl, £36 (£51.43/ltr), combines the heritage of single malt Scotch with a tropical twist and is selectively finished in rum barrels. The flavour is smooth, with hints of toffee, red apple and bananas.
Meet your hangover-free hero!
Clean G Pink is a non-alcoholic pink gin alternative with notes of summer berries. It’s sugar-free with only 13 calories per serving –ideal if you want something lighter.
70cl, £19 (£27.14/ltr) 0 units and 13kcal/50ml (26kcal/100ml)
TRY IT... with tonic and a dash of cranberry juice over ice
Give your Espresso Martinis a shakeup for 2022 with this match made in heaven: a fusion of premium spiced Caribbean rum and arabica coffee. Or simply pour over ice and sip to savour.
70cl, £23.50 (£33.57/ltr)
2 units and 148kcal/50ml (295kcal/100ml)
TRY IT... with cold-brew coffee and lots of ice
Matcha is having a moment and this tipple is a great way to try the trend. A creamy liqueur made with Japanese green matcha tea extract, the floral flavours come with a natural caffeine kick for an elegant drink. Enjoy it chilled.
70cl, £16 (£22.86/ltr)
0.5 units and 66kcal/25ml (263kcal/100ml)
TRY IT... straight up
Made from 100% blue agave plants, 1800 Silver is the world’s most awarded tequila* – and it’s not hard to see why. With its super-smooth finish packed with floral notes, it’s great for mixing or sipping straight.
70cl, £30 (£42.86/ltr) 1 unit and 58kcal/25ml (232kcal/100ml)
TRY IT... mixed with lime juice, triple sec and pomegranate juice, or simply with tonic
We love this liqueur with its bold vanilla and citrus flavour, boosted by 43 natural botanicals and spices. It adds a new dimension to cocktails. Pour over ice or use in place of triple sec in Margaritas.
70cl, £18 (£25.71/ltr) 0.8 units and 101kcal/30ml (337kcal/100ml)
TRY IT... in a Cosmopolitan for an exciting twist *
This British-made, superpremium smooth gin has been blended with botanicals and pure Icelandic water. It’s a modern classic that will help you take your summer cocktails to new heights.
70cl, £26 (£37.14/ltr) 2 units and 122kcal/50ml (244kcal/100ml)
TRY IT... with tonic for a next-level G&T
One drink, two ways
One indulgent cocktail, two great ways to enjoy it, from Tesco magazine editor
Lauren says: ‘I can’t resist a Mudslide: it’s dessert in a glass. Will you go classic or try our summery spin?’
FROZEN MUDSLIDE
Serves 1 Takes 15 mins 2.1 units and 365kcal per drink (120kcal/100ml)
Chill a highball glass in the freezer. Take 80g triple chocolate ice cream out of the freezer for 10 mins to soften. Put the ice cream in a blender with 30ml coffee liqueur, 20ml vodka, 30ml Irish cream liqueur and 140ml skimmed milk, and blitz until smooth. Pour into the chilled glass, grate over a little dark chocolate and garnish with a mint sprig. Serve immediately.
Each serving contains
%
of the reference intake. See page 101.
Carbohydrate 39g Protein 8g Fibre 1g
RASPBERRY-RIPPLE MUDSLIDE
Serves 1 Takes 15 mins 2.3 units and 506kcal per drink (169kcal/100ml)
Melt 30g chopped white chocolate with 150ml milk in a bowl over just-simmering water. Stir. Remove from the heat to cool for 5 mins. Dip the rim of a chilled highball glass in the melted chocolate, then into a sprinkling of grated white chocolate. Put the remaining melted chocolate, 35g crushed raspberries and 25ml each amaretto, vodka and Tesco Finest raspberry ripple Irish cream liqueur in a shaker with a handful of ice cubes. Shake well, then strain into the glass. Garnish with 2 raspberries.
Each serving contains
If you don’t have a blender, leave the ice cream out for 15 mins until soft, then mix with a whisk until smooth.
The traditional
of the reference intake. See page 101. Carbohydrate 33g Protein 9g Fibre 1g
Assemble the ingredients in the shaker, without the ice, then chill. When ready, add the ice, shake and pour!
Step-by-step
Take a dip as we show you how to create a supply of the summer essential
No food processor?
No problem – a handheld stick blender will work just as well.
BLITZ-A-BATCH HOUMOUS
Serves 8
Takes 1 hr 20 mins plus overnight soaking and resting Cost per serve 36p
250g dried chickpeas
½ tsp bicarbonate of soda
1 tsp fne salt, plus extra to season small pinch of ground cumin 150g tahini
2 garlic cloves, fnely grated 2-3 lemons, juiced, to taste ice cubes warm flatbreads, to serve (optional)
1 Rinse the chickpeas and put in a large bowl. Cover generously with water (at least double the volume), then cover with a clean tea towel and leave to soak (see pic A, opposite) for at least 8 hrs (or up to 24 hrs).
2 Drain the chickpeas and tip into a large, lidded saucepan set over a medium-high heat. Stir through the bicarb (pic B), then cook for 2 mins, stirring occasionally. Pour over 1ltr cold water, cover and bring to the boil. Reduce the heat to mediumlow; simmer for 30 mins or until the chickpeas are beginning to soften (test by crushing with the back of a spoon), uncovering occasionally to skim off any scum or loose skins.
3 Add the salt, cover and cook for a further 15-20 mins until very tender and creamy. Test the same way as before. Continue to occasionally skim any scum or skins from the top (but don’t worry about every last piece of skin).
4 Use a slotted spoon to transfer 80g chickpeas to a small bowl. Cover with cold water, stir, then carefully pour off most of the water, allowing any skin or cloudy cooking water to drain off, keeping the tender whole chickpeas in the bowl. Repeat 2-3 times until clean and skin-free; set aside.
5 Transfer the remaining chickpeas to the bowl of a food processor or blender using a slotted spoon. Add the cumin, tahini, garlic and the juice of 2 lemons, and blend to a thick paste. Put 2-3 ice cubes in a jug and add enough water to make up to 100ml (including the ice). Gradually add this to the blender, whizzing in between additions (pic C).
6 Taste and blitz in a little more lemon juice, water and salt, as needed. Keep blending for 1-4 mins until you have a silky smooth, slightly tart houmous. Cover with clingfilm so it touches the surface of the houmous, then set aside at room temperature for 30 mins before serving (pic D). Transfer to a wide, shallow serving bowl and use the back of a spoon to create a well in the centre. Top with the reserved chickpeas and serve with warm flatbreads for dipping, if you like. Will keep, covered, in the fridge for up to 4 days.
A SOAKING THE CHICKPEAS
It’s important to soak the chickpeas first to help them cook more evenly. If pushed for time, use 2 tins of cooked chickpeas. Add to a pan with their liquid plus 2 tins of water, the bicarbonate of soda, salt and cumin. Simmer, covered, for 10-15 mins until very tender. Continue from step 4.
Adding iced water helps aerate the houmous, while the quick temperature change also emulsifies the fat for a silkier finish. You’re looking for a texture similar to crème fraîche or soft whipped cream. Err on the softer side, as the houmous will continue to thicken as it cools.
B COOKING THE CHICKPEAS
Adding bicarbonate of soda makes the water more alkaline, which helps break down pectin in the chickpeas, loosening the skins for creamier results. Covering during cooking makes a pressurised environment and helps the chickpeas cook more quickly. Older dried chickpeas can take longer to soften.
D SERVING
Houmous is best served at room temperature – if making ahead, remove the amount you want from the fridge at least 30 mins before serving and cover as per step 6. It’s classically served with warm flatbreads, but seasonal crudites, such as radishes or baby carrots, pair well too.
SIMPLE Top with a drizzle of extra-virgin olive oil, a pinch of smoked paprika and some chopped parsley.
SPEEDY Swirl with harissa, then scatter with toasted pine nuts and chopped mint.
SHOW-STOPPER Rub lamb leg steaks with ras el hanout and a little extra-virgin olive oil, then grill until cooked to your liking. Slice the lamb, arrange over the houmous and scatter with chopped parsley to serve.
Derek Sarno
Add a chargrilled twist to classic coleslaw with Derek’s mayo-free, plant-based version
Charring the cabbage gives this sizzlin’ slaw a smoky flavour, while avocado replaces mayo in the zingy dressing
Derek Sarno, Tesco’s director of plant-based innovation
CHARRED CABBAGE SLAW
Serves 6 Takes 30 mins
Cost per serve 37p
150g red cabbage, very thinly sliced, tough core discarded
1½ tsp coarse sea salt
1 sweetheart cabbage (about 700g)
1 tbsp rapeseed or sunflower oil
1 carrot, scrubbed and grated 40g sliced curly kale, thick stems discarded
1 tsp sesame seeds
For the dressing
1 medium ripe avocado, halved and destoned
1 lime, juiced
1 tsp rice vinegar
1 tbsp agave syrup
1 tsp smoked paprika
1 tsp celery salt
1 Toss the red cabbage with the salt in a colander and set aside in the sink to drain for 10 mins.
2 Meanwhile, heat a barbecue to high or a griddle pan over a medium-high heat until very hot. Halve the sweetheart cabbage lengthways, then cut each half into 4 wedges, leaving the stem intact. Brush the cut sides with the oil. Barbecue or griddle for 3 mins each side until well charred, working in batches if needed.
Resting a heatproof weight (such as a frying pan) on the wedges will help them char better. Set aside on a chopping board to cool for a few mins.
3 Rinse the red cabbage to remove the salt; spread out on some kitchen paper and pat dry. Transfer to a large mixing bowl.
4 Cut away and discard the tough cores from the charred cabbage, then slice widthways into 1cm strips and add to the bowl. Mix through the carrot and kale; chill.
5 Put the dressing ingredients in a food processor, season, then blitz until very smooth. Mix thoroughly with the vegetables in the bowl. Scatter with the sesame seeds to serve. Best served immediately, but will keep covered in the fridge for a few hours.
COOK’S TIP
Swap the peach bellini for a non-alcoholic alternative, if you prefer. Try 500ml of apple, peach, mango and passion fruit juice.
Squeeze the best out of the summer harvest – while slashing food waste – with these deliciously sweet ideas
From peaches and plums to berries galore, there’s an abundance of fruit in store now that’s ripe, juicy and sweet – so make the most of it. As a nation, we throw away nearly 37,000 tonnes of stone fruit every year and 42,000 berries*. If you buy now to turn into treats at home, you’re shopping sustainably too. With less waste left on shelves and more homemade food on your plate, it’s win-win.
RECIPES BRYONY BOWIE PHOTOGRAPHY GARETH MORGANS, TOBY SCOTT FOOD STYLING ELLA TARN, ALICE OSTAN PROP STYLING DAVINA PERKINS, LUIS PERAL * Source: WRAP ** To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry
Serves 8
Takes 40 mins plus cooling and overnight chilling Cost per serve £1.16
100g caster sugar
500ml peach bellini, from a 750ml bottle
4 peaches, destoned and quartered 400g raspberries vegetable oil, for greasing 8 slices medium-cut white bread, crusts removed 1 lemon, zested mint leaves, to serve
1 Dissolve the caster sugar in the peach bellini in a pan over a low-medium heat. Increase the heat to medium and simmer for 5 mins. Add the peaches and 175g raspberries, reduce the heat to very low and poach for 5 mins or until the peaches are soft but holding their shape. Transfer the peaches to a plate to cool; peel away the skins.
2 Pour the raspberries and syrup through a sieve into a bowl, pressing out all the juice with the back of a spoon. Discard the pips. Return the syrup to the pan and bubble for 5-10 mins until thickened (you should have about 350ml). Set aside to cool.
3 Lightly grease a 1ltr pudding bowl with vegetable oil and line with 2crossingpiecesofclingflm, leaving a big overhang. Cut a circle from1sliceofbreadtoftthe bottom of the bowl, then diagonally halve the other slices, setting aside 4 triangles for the top. Dip one side of the bread circle in the cooled syrup, then put in the bowl, syrup-side down. Repeat with the triangles round the sides, slightly overlapping them.
4 Halve the poached peach quarters and mix with the lemon
Use as a topping for ice cream, with bread and cheese, or alongside roast pork and duck
zest and 200g raspberries. Spoon into the bowl and drizzle with 5 tbsp syrup. Use the reserved bread to cover the top, then spoon over a little syrup. Trim any excess breadandfoldovertheclingflm. Place a plate snugly on top, then add a weight (such as a tin). Chill overnight, along with the remaining syrup. To serve, unwrap the clingflmandinvertthepudding onto a plate. Pour over the reserved syrup; top with the mint leaves and remaining raspberries.
Each serving contains
of the reference intake. See page 101. Carbohydrate 43g Protein 5g Fibre 2g 1 of your 5-a-day; source of vitamin C
SPICED PICKLED PLUMS
Makes 2 x 370g jars (serves 15)
Takes 15 mins
Cost per serve 12p
200g soft light brown sugar
200g red wine vinegar
1 star anise
1 tsp peppercorns
½ tsp allspice berries or ¼ tsp ground allspice
2 bay leaves
½ tsp fne salt
400g pack Suntrail Farms plums, halved and destoned
1 Heat the sugar and vinegar in a saucepan over a low-medium heat, stirring gently to melt the sugar. Add the spices, bay leaves and salt, then bring to the boil.
2 Add the plums, reduce the heat to very low and simmer for 5-10 mins until the plums are just tender.
3 Spoon the plums into sterilised jars**, cover with the pickling liquor, then seal and leave to cool completely. Will keep in a cool, dark place for about a year; once open, refrigerate and use within 3months.Theflavourwillgrow stronger over time.
Each serving contains of the reference intake. See page 101. Carbohydrate 16g Protein <1g Fibre 1g
GIVE ME MORE! +
Strawberries to use up? Scan this QR code for a recipe that pairs them with black pepper in a spicy jam.
When it comes to leftovers, many of us think of wilted lettuce or stale bread that needs throwing away. But what if using the contents of your cupboards could liven up meals and reduce the amount of food we waste? With the cost of living rising and the average family throwing away £700-£800 of food per year* , buying less and using up more can be an easy way to save some pennies.
That’s why Tesco has created a new website for helping reduce food waste: tes.co/foodwaste, focusing on everything from meal planning to fridge hacks. There are plenty of tools, tips and tricks to help you use up what you’ve got, so you can gain confidence with your leftovers and cut down on food waste. Here are just a few ideas.
Choose one day each week to be your ‘use up’ day, when you finish whatever’s left in your
fridge, freezer and cupboards before your next big shop. Pull anything you haven’t used up to the front, so you don’t forget about it.
COOK IT
Turn a random assortment of ingredients that need using up into a gourmet meal with the What can I make with…? tool (tes.co/recipefinder). Forage in your fridge for at least three items you want to use up, add them into the search box and get a host of recipe suggestions.
REVIVE IT
Learn how to give leftovers a new lease of life, as well as how to store them to make them last longer, in Tesco’s leftovers hub (tes.co/ leftovers). For tips on storing and using up cucumber, turn to p78.
PLAN IT
If you find you always buy more than you need, try a 5 for under £25 meal plan (see p36). This is a great wallet-friendly option,
25M tonnes of greenhouse gas emissions in the UK come from food waste**
where food from a single shop gets used across the week.
FREEZE IT
You’ll be surprised at the things you can freeze – grated cheese, garlic… even eggs. Crack an egg into a bowl, beat it, pour it into a muffin tin hole and add a sprinkle of salt, then pop in the freezer. Once frozen, transfer it into a freezer bag. Thaw before using, then fry or scramble. Look out for the blue snowflake symbol throughout the magazine for great freezer-friendly recipes.
DONATE IT
We all have tins of fruit, fish or vegetables hiding at the back of our cupboards. If you’re not going to use them, give them away. Tesco is partnered with Fareshare and The Trussell Trust to donate leftover long-life food to communities who need it most – look out for the collection points in stores.
Too good to waste
Helping you cut down on food waste, one ingredient at a time
Dunked into houmous at a picnic, chopped into a crunchy salad or pickled and layered on a burger, a cucumber is a versatile and refreshing vegetable. But, like a lot of fridge items, it can easily be forgotten, leading us to waste more than £70 million* worth each year. Read on for our tips to enjoy cucumber and keep it fresh for longer.
To help cucumber last longer, store it in the fridge. Its high water content means it has a short shelf life and can become soggy, so try to keep it as dry as possible. If you’ve started a cucumber but not used the whole thing, make sure the cut end is covered so it doesn’t go mushy. Don’t wrap the entire vegetable, as this can encourage condensation, making it spoil more quickly.
Store leftover slices in a food storage box with a sheet of kitchen paper to keep them crisp. Any cucumber you don’t think you’ll use can be pickled. Put leftover batons or slices in a sterilised jar** with vinegar, herbs and a pinch of salt and sugar. Stored in the fridge, this jar will keep for several weeks.
SLICED
Brush leftover cucumber batons with a little oil. Griddle until charred, then season with salt. Toss with sliced spring onions, chopped fresh coriander and lime juice.
WHOLE
Peel cucumber into ribbons and mix with sliced red onion, olives, tomatoes, crumbled feta and a drizzle of olive oil. Toss through your favourite pasta and season with plenty of black pepper.
43k
tonnes of cucumber are wasted in the UK each year*
The summer holidays are a time to have fun: cooking together as a family, packing up a picnic for tea in the park, or firing up the barbecue with friends. For me, food is the way to spread some love. Enjoy!
Don’t miss Jamie’s third recipe, Harissa falafel –scan this QR code to find it in our digital magazine.
Jamie’s got three easy dinners to make the most of the Great British summer – and they’re ready in a flash
too
Serves 4
Takes 35 mins
Cost per serve £2.57
1 red pepper
4 corn on the cobs, to serve ¼ of a cucumber (100g) white wine vinegar
2 Little Gem lettuces
4 free-range chicken breasts (around 125g each)
3 tsp chipotle chilli paste olive oil
100g natural yogurt
4 wholemeal burger buns extra virgin olive oil
1 Put the pepper and corn in a large, very hot pan and cook for 15 mins, turning occasionally with tongs, until blackened and blistered all over.
2 Meanwhile, finely slice the cucumber and put in a bowl. Add a pinch of salt and black pepper and a splash of white wine vinegar, then toss together. Finely shred the lettuce and set aside.
3 Remove the corn from the pan and set aside covered in foil to keep warm. Carefully transfer the pepper to a bowl and leave to cool for 10 mins. Season the chicken breasts and rub with 2 tsp of the chipotle paste and 1 tbsp olive oil until well coated. Ripple the remaining chipotle paste through the yogurt and set aside.
4 Cook the chicken in the hot pan over a medium-high heat for 10 mins, turning halfway, until golden and cooked through. Transfer to a board to rest, then slice. Halve the buns and toast them in the pan.
5 Remove the blackened skin and core from the pepper, then cut the fesh into strips. Drizzle with 1 tbsp extra virgin olive oil and a small pinch of salt and pepper.
6 Layer up in the buns with a dollop of chipotle yogurt, a handful of lettuce, the pickled cucumber, chicken, peppers and more yogurt. Pop the lid on top and serve with the corn on the side.
WAKE
THICK, CREAMY AND HIGH IN PROTEIN FOR A REFRESHiNGLY DIFFERENT BREAKFAST
WHAT’S YOUR MORNING UNROUTINE?
Tuscan-style
tomato, bread & basil salad p84
‘A twist on the Italian bread salad, celebrating seasonal tomatoes and courgettes, with creamy white beans for plant-based protein. Fight food waste by using up stale bread for the croutons!’
Serves 2 *
Takes 10 mins
Cost per serve £1.81
150g part-baked or stale ciabatta
325g pack baby plum tomatoes
½ a garlic clove red wine vinegar
extra virgin olive oil
pinch of crushed chillies
30g fresh basil
400g tin white beans, such as cannellini, butter, haricot
1 tbsp capers
2 anchovies (optional)
1 courgette
1 Place a griddle or large frying pan on a high heat. Cut the ciabatta into 2cm slices and toast on both sides until crisp and golden.
2 Halve the tomatoes, chucking half onto a large platter with a pinch of sea salt. Put the rest in a blender with the garlic, 1 tbsp red wine vinegar, 2 tbsp extra-virgin olive oil and a pinch of crushed chillies. Pick in the basil leaves, saving a few pretty little ones for later, then blitz until smooth and season to perfection.
3 Tear the toasted bread onto the platter. Drain and add the beans. Finely chop the capers and anchovies (if using) and scatter over the top. Pour over the dressing and gently toss it all together.
4 Peel the courgette into ribbons and thinly slice the softer centre, then gently toss through the salad. Sprinkle over the reserved basil leaves, drizzle with 1 tsp extra virgin olive oil and serve.
• Make the most of ripe and juicy tomatoes in a fresh salsa. Simply roughly chop with onion, garlic, chilli, fresh coriander and a squeeze of lime, and get dipping!
• If you have a huge glut of tomatoes to use up, slowly dehydrate them in a low oven so they’re gummy, gnarly and full of intense flavour. Then transfer to jars, cover with oil and use in pasta dishes, salads, or as part of an antipasti spread. They will keep in the fridge for up to 2 weeks.
00:01
• If your plum tomatoes are very overripe, chuck them on a baking tray with garlic, oregano, a drizzle of olive oil and red wine vinegar and roast until soft and sweet. Great with soft cheese and some crusty bread.
Plum tomatoes are a good source of vitamin C, which contributes to the normal function of the immune system. Two whole plum tomatoes (or 80g of baby plum tomatoes) count as 1 of your 5-a-day.
MAY
Make leafy greens, like kale, spinach and cavolo nero, the new star of your plate. These ‘magic leaves’ benefit you, your wallet and the planet in one go. Read on for tips on why, and how, to up your intake – it’s easier than you think!
Green leafy vegetables are good sources of vitamin K - something the body needs to support blood clotting, which helps cuts or wounds to heal * .
4 heaped tablespoons of cooked kale, spinach or spring greens equals 1 portion of your 5-a-day *
Studies have shown that leafy greens provide the body with more antioxidants when they’re cooked than when eaten raw. Although this can also lower the level of vitamin C, the trade-off may be worth it, since vitamin C is very high in other fruit and veg **
Eat greens to get greener! Kale and spinach feature in WWF’s Future 50 Foods, a list of ingredients that are affordable and nutritious, as well as having a lower environmental impact.
Blend into pesto or smoothies
Steam and serve alongside baked potatoes or pies
Stir into pasta sauces or curries
Build salad bowls using grains, protein and raw greens
One cup (67g) of raw kale contains more vitamin C than 1 whole orange *** ! Our bodies need vitamin C to help wounds heal and support the maintenance of healthy skin, bones and cartilage * . A lack of vitamin C can lead to a condition called scurvy.
Turn over for tips on eating fish more sustainably
We shoppers in the UK can be unadventurous in our choices, which can in turn put pressure on numbers of certain fish. But there is a variety of sustainable, valuefor-money fish out there, as our expert explains…
Registered nutritionist Charlotte Radclife has worked in the food industry for more than 20 years and is director of The Nutrition Consultant (@the_nutrition_consultant).
‘What we eat can have a significant impact on the sustainability of the planet. Our ecosystem is delicate: we all need to do our bit to protect it. There’s real concern fish stocks will become depleted, but we can help by choosing variety. This helps replenish stocks –and also broadens the range of nutrients we consume. Fish is a good source of protein, vitamins and minerals. In the UK, it is recommended we eat two portions of fish per week, including one oily fish.’
Salmon, mackerel, trout, herring, pilchards, sardines and sprats (a small fish from the sardine family) are all considered oily fish. This means they’re a good source of vitamin D and high in omega-3 fatty acids – these may help to prevent heart disease. Tinned and fresh tuna do not count as oily fish as they don’t contain enough omega-3.
2030
By this year, all Tesco seafood will be sustainably sourced.
Tesco was also named the Marine Stewardship Council’s UK Supermarket of the Year in 2021.
Steaming, baking and grilling are all healthier than frying fish, which can destroy some of the omega-3 oils and will increase the fat content of the dish.
Myth
Eating fish is expensive.
Fact
Fish can be pricey but there are lots of ways to keep the costs down. Buy frozen or tinned fish, which can be just as healthy as fresh and have a long shelf life. Consider serving sizes too – a portion of cooked fish is 140g.
3
LOOK FOR THE BLUE MSC OR GREEN ASC LOGOS
They highlight effective stock replenishment and traceability processes are in place.
DO YOUR RESEARCH
Check the latest sustainability information by using the Marine Conservation Society Good Fish Guide (mcsuk. org/goodfishguide).
EAT A VARIETY
Most of the fish we eat in the UK comes from just five species: cod, haddock, salmon, tuna and prawns. Why not try something new?
Switch up a speedy weeknight family favourite by adding tinned sardines.
Serves 4
Takes 20 mins Cost per serve 60p
1 tbsp olive oil
½ tsp crushed chillies
2 garlic cloves, finely sliced 400g tin chopped tomatoes 300g penne
1 tsp red wine vinegar
2 x 120g tins sardines in tomato sauce, bones removed 80g pitted black olives, halved 10g fresh basil leaves, to serve
1 Heat the oil in a frying pan over a medium heat. Add the chillies and cook for 15 secs until sizzling, then stir in the garlic and fry for 1 min until lightly golden. Tip in the tomatoes, bring to a simmer and cook for 15 mins or until thickened.
2 Meanwhile, cook the pasta to pack instructions until al dente.
Drain, reserving a cup of cooking water for later.
3 Stir the vinegar into the sauce and season to taste. Tip in the sardines and the olives.
4 Reduce the heat to low and tip in the pasta with a splash of reserved pasta water to loosen. Toss together to coat, adding a little more water if needed. Scatter over the basil to serve.
Each serving
Ô It is recommended we eat two portions of fish per week, including one oily fish
Charlotte Radcliffe
GIVE ME
ScanthisQRcode tofindamackerel recipethat’sideal forabarbecuein ourdigitalmagazine.
Ô
Turn your glass from half-empty to half-full with our experts’ advice on developing a positive mental attitude
When there is so much bad news in the world, facing life’s challenges and looking on the bright side can feel impossible. But developing a positive mindset means we’re not always looking for negatives. Thinking this way has even been linked to reducing stress and improving resilience* .
basics
Positive thinking doesn’t mean you have to be happy all the time, it simply refers to a mindset where you approach hardship in a more productive way. Dr Chris Johnstone, psychologist at the College of Wellbeing, explains that ‘When we’re anxious, it’s easy to focus on the worst that can happen. Instead, we could ask ourselves: “What’s the best that can happen here, or what’s most likely to?”’ This helps us become more solution-oriented and makes challenges feel less daunting.
Life coach Wendy O’Beirne (thecompletioncoach.co.uk) suggests this is something
everyone needs help with. ‘Most of my clients might be thriving in one area of their life and thinking this comes at a cost in another,’ says Wendy. ‘A lot of my work is to show that isn’t the case.’
To transform the way we think, Dr Johnstone suggests we start by identifying the unhelpfulness of negative thoughts. ‘Asking: “What’s the effect of thinking this way?” can help us recognise when a train of thought is adding to anxiety.’
As Wendy explains, a positive life is built from the inside out. ‘The problem is, everyone’s trying to change their external world, hoping it’ll make them feel better. But changing your internal state changes everything.’
Rather than think
R
“I a p
“I can’t do this”, a positive mindset adds the word “yet” – so it becomes “I can’t do this yet”
One easy way we can twist our mindset is by speaking to ourselves with love. ‘Use affirmational language,’ says + + + ‘
Dr Johnstone, psychologist at the College of Wellbeing‘ s et” at g
7-9 HOURS
of sleep a night can help you think more clearly**
No som in
No matter where we are, something can change internally that makes us feel better
Wendy O’Beirne, life coach
Wendy. ‘You wouldn’t tell a child, “Your exams are going to go terribly”; you’d say, “Do your best”.’
makes er ach
When we’re struggling with something, she recommends stepping away and telling ourselves, ‘Even if I find this difficult, I’ll still be able to get through it.’
Like every wellness trend, positive thinking can only go so far. It can’t cure bigger circumstantial problems, like grief or debt, but Wendy explains, ‘It’s not about living a life with no problems, it’s about how you handle them.’
Suppressing sadness or frustration and forcing yourself to be positive will make things worse
Write down three things every day that you’re grateful for to help you focus on the wins.
Give yourself verbal encouragement while you do household tasks, like boiling the kettle or washing your hands, so they become habits. Statements like: ‘I trust myself to find solutions’ or ‘I am enough’ may feel silly at first, but you’ll soon start to believe them!
in the long run. The key to avoiding this, says Dr Johnstone, is to develop fexible thinking – equally considering the best outcome (this helps us recognise opportunities), the worst outcome (to become aware of risks) and the most likely outcome (to stay focused on reality). By doing this, he says, ‘We can look at how to make the best options more likely.’
Unsurprisingly, the positives outweigh the negatives. For Wendy, the most important thing to remember is that we are never stuck. ‘On any level, no matter where we are, something can change internally that makes us feel better.’
When you have a negative thought, rather than catastrophising, hold it in your head while breathing deeply. This will help you think of a different way to approach the idea.
To enable you to think more clearly, it’s important to get enough sleep. As Wendy says, ‘You ask anybody that’s had no sleep whether they made good decisions the next day!’
Taking a moment in the morning to visualise how you want to be today, how you want to handle things, will make finding both long- and short-term solutions more likely.
Going out and about with your dog in the sunshine? These treats cover a range of occasions to help keep him happy
Pedigree Medium Dog Dentastix
Chews 5 pieces 128g, £1.25* (98p/100g)
While you stop to chat, keep Fido busy with Dentastix. He’ll be helping to clean his teeth at the same time, as they’re scientifically proven to reduce the build-up of tartar by up to 80%. Win-win!
Bakers Allsorts Dog Treats 98g, £1* (£1.02/100g)
This little bag of tricks is filled with treats in a variety of shapes and flavours. And they’re made from quality ingredients, with no added artificial colours, flavours or preservatives, so you’re giving him goodness too.
Crave Grain-Free Protein Strips
Dog Treats with Duck 7 x 55g, £2.50* (65p/100g). Give your furry friend a burst of extra energy to race around with this 100% natural duck treat. Each strip is grain-free, with no artificial colours or flavours.
Bakers Sizzlers Bacon Meaty Treats 90g, £1* (£1.11/100g)
Your dog eager to join in with the barbecue? Give him these low-fat treats instead – they don’t just look like bacon, they taste like it too!
4 TIPS...
1.ALWAYS TAKE WATER
Buy a portable water bowl to keep your pet hydrated when you’re out and about.
2.WALK WHEN IT’S COOLER
Head out early in the morning and in the evening to reduce the risk of heatstroke.
3.KEEP TO THE SHADE
Beware of sun-heated pavements as they can easily burn paws. Do the hand test: if it’s too hot for your hands, it’s too hot for paws.
4.USE SUNSCREEN
Apply a pet-safe product to exposed skin such as his ears and nose.
CREATE AN ICE CREAM STATION
Stainless-steel Ice Cream Scoop, £3; Glass Sundae
Dish, £1.50; Popsicle
Stripe Small Bowl, £1.75; White Ceramic Ramekin 2-pack, £1.50
MAKE LEMONADE
Popsicle Stripe
Drinks Dispenser and Beakers, £7.50; Pineapple
Drinking Jar, £2.50; Ice Cream Swirly Straw, £2.50; Flamingo Swirly Straw, £2.50
HOST A MOVIE NIGHT
Green Jumbo Cord Throw, £10; Fox & Ivy Dreaming
Palm Print Cushion, £10; Dreaming Palm Small Bowl, £1.75; Fruity Drinking Jar with Straw, £2.50
Go big on fun at home with our budget-friendly ideas
PLAN A SLEEPOVER
Carousel Recycled Bear, £8; Silver Straw Cup, £7; Grey Picnic Rug, £10; Klipfresh 3-pack (one shown), £7.25; Summit 9 LED Torch, £2.50
Shop this
WRITE ON
Send big and little learners back to school with great-value essentials and must-have kit
PACK YOUR SNACKS
WWF Oceans Snack Boxes, £3.50 Tesco has teamed up with WWF to create a range of animal-inspired homeware, making returning to routine super stylish.
Retractable Ball Pens with Grip 10-pack, £1.50 Classmates will be pen-vious of these colourful biros, with rubber grips to help you write comfortably.
SPOT THIS
WWF Grasslands
Cheetah Pencil Case, £5 Give your school kit a glow-up with a cool case. We’re in love with this cheetah print!
DEAR DIARY
Terrazzo WTP Mid-Year
Diary, £1.50 A new school year calls for a new planner. Never miss a thing with this academic calendar that takes you partway through 2023.
NEW NOTES
WWF Grasslands
A4 Notebook, £4 No matter if you’re a serious notetaker or a daydreaming doodler, this notebook will come in handy.
INTO THE BLUE
WWF Oceans Stainless-Steel Bottle, £6 Keep water or juice turtle-y cool all day in this insulated bottle. Find other designs in store.
BRIGHT IDEA
Rectangular Highlighters
Assorted 4-pack, £1 Pack these colourful pens in your pencil case and they’ll be the highlight of the day.
SEA FOOD, EAT IT
WWF Oceans Lunch Bag, £8 Every brainbox needs a lunchbox! Store your favourite snacks and sandwiches in this adorable deep-sea bag.
No matter where you’re going on holiday, we’ve got clever tips and tricks to make your money go further
With fuel prices sky-high, if you’re holidaying on home turf (or simply taking a day trip) it might be smarter to book the train. Try sites such as splitmyfare.co.uk: you might find that buying two or more tickets to a destination can be cheaper than one ticket. For example, buy London-Peterborough, then Peterborough-Leeds, rather than London-Leeds; you could save some money, and you won’t even have to change trains!
Planning to travel abroad? Buying foreign currency well in advance means you could avoid higher rates at the airport and your destination. Top tip: You can order commission-free currency at tescobank.com/ travel-money. Tesco Travel Money is provided by Travelex.
It’s easy to blow your budget on food and drink abroad if you’re unfamiliar with the currency. A currency converter app such as XE can help you understand the cost of things more easily.
Have a back-up plan. Whether you’re jetting off abroad or holidaying in the UK, it’s a good idea to have travel insurance just in case something unexpected crops up. Clubcard Prices are now available on Tesco Bank Travel Insurance; for more information, visit tescobank.com/travel-insurance. Underwritten by Inter Partner Assistance SA UK Branch.
Plenty of people won’t head off on holiday without a stash of teabags. But for all your other grocery needs during a UK stay, you can control your spending (and save time) by ordering ahead and collecting them via Tesco’s Click+Collect service, or even getting them delivered to your holiday cottage door. Remember to get breakfast and lunch bits too, so you can save cash on eating out too often –and a bottle or two of something nice to have chilling in the fridge.
Wherever you are, at home or abroad, walk as much as possible to save money on petrol, taxis and parking. Plus, it’s good exercise! Check out local bus routes too. If you have young children and find being without a car rather tricky, download an app that will help you to find free parking spaces – we like AppyParking and RingGo.
It’s normal to spend a bit more on holiday. But it’s also wise to set a budget so you don’t go mad and overspend, as debt can quickly take the shine off a good time. Agree a budget ahead of going away and stick to it. A cashless solution could be to use an app that lets you portion off a certain amount to spend. When that’s gone, it’s gone.
With your budgeting, agree on what you’ll treat your children to while away.
If they’re young, it could be one treat a day, like an ice cream, and something at the end of the holiday, such as a souvenir. If they’re older, they may prefer to be in control, with pocket money to spend how they want, either in cash or on a prepaid card. Reassuring for you, and fun for them!
* See tip on recipe for how to make it vegan or gluten-free
Mango & lime kulfi p26
One-pan full English p29
Your recipes
Blitz-a-batch houmous
cabbage slaw
cucumber salad
stuffed peppers
corn cobettes with chipotle dip
kachumber
flatbreads
pickled plums 75
Chilli cheeseburgers 102
Chipotle chicken burgers 80
One-pan full English 29 *
Sardine arrabbiata 89
Sausages & champ 38
Spiced chicken skewers with chickpea salad 37
Sticky mango chicken wings
Tuna melt calzone 38
Greek salad pasta 78
Grilled spiced paneer with charred courgettes 25
One-tray baked pepper & butter bean pasta 41
Roasted carrot & cheese tart 41
Tuscan-style tomato, bread & basil salad 84 *
Blueberry bircher muffins 31
Brown butter biscuits 42
Cherry & watermelon salad 7
Chocolate sponge cake with sprinkles 43
Mango & lime kulfi 26
Mojito fruit skewers 32
No-churn blackberry & cinnamon ripple ice cream 9
Peach Melba summer pudding 75
Peanut butter & jam flapjacks 43
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 free-range 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
Tesco magazine is published 10 times a year for Tesco by Cedar Communications Ltd. ISSN 2634-0720. All magazine enquiries should be addressed to Cedar Communications Ltd. Cedar believes in the highest standards in journalistic integrity. Please email karen.huxley@cedarcom.co.uk with any comments or complaints. Tesco magazine does not accept unsolicited contributions. Editorial opinions expressed in this magazine are not necessarily those of Tesco or Cedar, and the companies do not accept responsibility for the advertising contents. All products subject to availability in selected stores while stocks last. All prices and information correct at time of going to press but subject to change. Due to ongoing uncertainty, prices and availability may be more susceptible to change than usual. Prices quoted exclude Express and some Metro stores, ROI, NI and IOM. Online prices may vary from those in store, and delivery charges apply. In certain circumstances it may be necessary to withdraw products without prior notice. Alcohol available to over-18s only. Alcohol prices may vary in Scotland and Wales due to Minimum Unit Price legislation.
Makes 2
Takes 30 mins
Cost per serve £2.75
Preheat a gas barbecue to medium-high or heat a charcoal barbecue until the coals are white and there are no fames. Brush 2 Tesco Finest brisket & chuck burgers with 2 tsp olive oil, then barbecue for 7-8 mins each side or until cooked through, topping each with a Fire Pit Red Leicester chilli burger melt for the final 5 mins of cooking. Transfer to a plate, cover loosely with foil and set aside for 5 mins. Meanwhile, cook 4 rashers Tesco Finest maple cured streaky bacon to pack instructions until crispy. Halve 2 Tesco Finest brioche sesame seed burger buns and barbecue to toast. Spread 1 tsp Tesco Finest chilli relish over the base of each bun and top each with a cooked patty, 2 rashers of bacon and 5g wild rocket. Spread the inside of each bun lid with 1 tsp light mayonnaise, then top the burgers to serve. Each burger contains of the reference intake. See page 101. Carbohydrate 43g Protein 45g Fibre 5g
SCRUMPTiOUS SALAD LEAVES, DELECTABLE DRESSiNGS, AND TANTALiSiNG TOPPiNGS... Whoever said that salad was boring? Certainly not us. Each of our new salad kits is inspired by flavours,tastes and textures from around the world. So now, whether enjoyed on their own, or as a perfect complement to everyday meals, salad just got sexy.
