FREE
MARCH 2018
+ 78 IDEAS TO BRING IN SPRING
Happy Easter! Best-ever roast O Crafts for the kids O Brilliant bakes O
SPRING GARDEN TIPS
O
EASY FAMILY RECIPES
O
MONEY-SAVING IDEAS
EMBROIDERED TOP
ÂŁ
18
I only popped in for carrots Available from 19th March 2018. Selected Extras, Superstores and online. While stocks last. Delivery charges may apply.
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See in-store magazine for coupons.
WELCOME
Christmas or Easter? I have to be honest, Easter wins for me every time. Everyone’s more relaxed, the days are brighter, and ÷Éè £ ã ãÉ »» ÷Éè ¨ÉÁ ô«ã¨ è ¨ Û and bunches of
èã«¢è» Éô Û. Bring
on breakfast to linger over – make silky scrambled eggs to feed a crowd, or try our tofu scramble (p38). Squeeze everyone round the table for your best-ever lamb roast (p41): we’ve paired ours with slowroast tomatoes and pesto potatoes for a fresh spin. And in the spirit of milking the long weekend, you could invite friends over for a è
ã too – our recipes (p54) are perfect for sharing. Keep the kids
entertained and get them to help you bake our cute hot cross bunnies (p51), or paint pebbles with spring designs for a gorgeous table setting – see our Easter crafts (p88), which are inspired by nature. Speaking of which, our gardening feature (p92) gives easy ways to spruce up your outdoor space. Now, have I forgotten something? Oh, yes. Chocolate! Obviously you’ll be hiding eggs around the (just tidied) garden for the kids, but we’ve reserved a few recipes for the grown-ups to try too (p59). Happy Easter! Join the conversation
Lauren Rose-Smith, EDITOR
Cedar Communications Limited, 85 Strand, London WC2R 0DW Tel +44 (0)20 7550 8000 Fax +44 (0)20 7550 8250 Email tesco.mag@cedarcom. co.uk Website cedarcom.co.uk © 2018 Cedar Communications Limited. Tesco Customer Services 0800 505555 Colour origination by Rhapsody.
Printed by Mohn Media Mohndruck GmBH
For more information about responsible drinking, visit www.drinkaware.co.uk
Tesco magazine, Cedar Communications, 85 Strand, London WC2R 0DW tesco.mag@cedarcom.co.uk twitter.com/tesco facebook.com/tesco
The team EDITORIAL Editor Lauren Rose-Smith Deputy editor Jo Wooderson Food editor Elli Donajgrodzki Chief sub editor Art Young Deputy chief sub editor Rob Goodway Senior sub editor Jenny Wackett Writer Bryony Bowie Creative solutions editor Alison Fordy ART Art director David Jenkins Senior art editor Nina Brennan Designer Jade Bright Junior designer Freddie Stewart ADVERTISING SALES dunnhumby Ltd Head of publications & in-store account management Matt Sims Advertising account management Chris Kent, Susan Leydon. For all Tesco magazine advertising enquiries, please contact tescomagazine@dunnhumby.com. Magazine media leads Tom Glenister, Soledad de Molinas, Okasha Nageen, Jas Padum, Ben Salih, Jim Wright CONTENT AND PUBLISHING Editorial director Maureen Rice Content director Helen Johnston Head of food Jenny McIvor Group managing editor Kate Best Group art director Iona Newton Senior account director Kate McLeod Account director Emma Ferguson Account manager Peter Woodman Account executive Naomi Hutchinson PRODUCTION Production director Vanessa Salter Production manager Deborah Homden WITH THANKS TO Louise Burfitt, Emma Franklin, Liz Honour, Deborah Hughes, Rachel Linstead, Caroline Morrish, Mark Phillips, Richard Wilsmore TESCO Publishing manager Cintia Welch CEDAR COMMUNICATIONS CEO Clare Broadbent Managing director Christina da Silva Creative director Stuart Purcell Digital director Robin Barnes Business development director Joseph Costello Financial director Jane Moffett
5
Jordans Low Sugar Granola contains less than 5g sugar per 100g
CONTENTS
FOOD 8 OUR RECIPES
LIVING
50 MINI BAKES Time for some fun and creativity in the kitchen
Every recipe, at a glance
54 MADE TO SHARE 13 IN SEASON Great dishes using March’s best ingredients
Impress guests with this Û÷ è ã Ûã÷» ¢ Ûã
10 JOIN THE CONVERSATION
Learn contouring, strobing and baking to achieve ô» ÛÛ »Éɸ«Â£ Û¸«Â
Your emails, pictures, social posts and tweets
101 TRIED AND TESTED
23 THIS MONTH
18 FOOD LOVE STORIES
59 THE GROWN-UP The best things to eat, GUIDE TO CHOCOLATE do and try in March
Helen’s ‘homecoming’ lamb hits the spot
The skills of a chocolatier aren’t so hard to master
20 VARIETIES
64 MASTERCLASS
Learn the facts about pastry’s many guises
How to bake a rich, spiced Ôè»» Ô ã ¸ »É ¢ ¸
33 THE ULTIMATE SPRING PIE
66 MAKE MORE OF IT
31 POWER DOWN
COVER RECIPE LUCY O’REILLY COVER PHOTOGRAPHY TOBY SCOTT FOOD STYLING BIANCA NICE PROP STYLING JENNY IGGLEDEN
The latest on energy drinks
Our take on the classic cheese and onion pie
Get the most from a joint of meat with these tips
Derek Sarno reveals more about Wicked Kitchen and shares his breakfast recipe
Start with our delightful tip for displaying tulips
105 PRIZE DRAW
88 BACK TO NATURE Simple Easter crafts inspired by nature
You could win a dream family holiday to Florida. What are you waiting for?
106 IT’S OK TO... 92 TIME TO GARDEN
81 DINNER FOR TWO
Go on, give your outdoor space some TLC
Get cracking with these eggcellent recipes!
94 ALL YOU NEED IS…
84 5 INGREDIENT… Transform a handful of items into midweek meals
48 BOTTLE BANK Discover a new wine for the Easter weekend
103 SPRING CLEAN YOUR CASH
87 BRING IN SPRING
Lighter comfort food
41 EASTER FEAST A spring twist on the traditional roast dinner
Will these face masks leave your skin silky ÛÁÉÉ㨠t  Éèã
» ã¨ÉÛ Â Â « » cobwebs with some top ÁÉ ÷ Û ó«Â£ ã«ÔÛ
73 EVERYDAY EASY 37 LIVING ON THE VEG
98 NO FILTER
…do whatever it takes to make it to spring. You can do it!
…a pair of trainers. We join a mum on her mission to ¶É£ É ãÉ ãã ã ÛÛ
96 READY, SET, GO! 85 LEFTOVERS Ideas to use everything up
Sign up to Race For Life and help beat cancer
Insider advice on how to cheat flawless skin, p98
Get crafty and bring spring indoors on p88
to go with Bake these zesty rosemary biscuits p17 your afternoon cuppa,
Turn to p50 for some fun Easter bakes!
7
Our recipes For more delicious ideas, visit tesco.com/realfood
74
43 75 13 Snacks, sides & sauces DF Û« Â Ûã÷» Û» ô 85 Cabbage steaks with crispy pancetta & Parmesan 16 GF New potatoes with creamy basil & GF spinach pesto 43 DF GF Pan-fried beans 85 DF GF Papaya & mango chutney 13 DF GF Slow-roasted tomato salad 43 DF GF Sweet pea salad 56
Poultry Chicken & chorizo traybake 70 Chicken & pesto pizzas 70 Turkey polpette 76 DF
DF GF
Meat Beef massaman curry 69 Chilli beef nachos 85 GF Crunchy lettuce cups 85 DF GF English breakfast shakshuka 82 DF Five-spice pork stir-fry 67 DF Greek salad wraps 85 Helen’s ‘homecoming’ lamb 18 Korean-style beef bibimbap 82 DF Lamb & potato hash 85 DF Lamb & spring greens wreath 56 Lighter toad-in-the hole 74 Pork Milanese & spaghetti 66 Roast leg of lamb stuffed with watercress & anchovies 43 DF Slow-roasted beef with mustard potatoes 68 Steak with rainbow chips & salsa verde 75 DF GF
GF
66
42 8
Find loads more great recipes at tesco.com/realfood
GET COOKING
45
45
82 Fish Cheat’s citrus gravadlax 42 DF GF Seed & grain kedgeree 78 DF GF Thai-style coconut-crusted cod 14 DF GF
Vegetarian è £«Â û¨Éè£ ££ ¢» ã Û 82 Greek potato gratin 56 Indian bhaji naan pockets 84 DF Mixed vegetable stir-fry 85 Posh mushrooms on toast 15 Quick feta linguine 85 GF Saag paneer omelette 82 Savoury carrot & parsnip cake 45 DF GF
Spicy quinoa-stuffed courgettes 84
Sweet treats, baking & drinks Cinnamon, cardamom & hazelnut babka 64 DF Easy berry pie 27 Hot cross bunnies 51 Lemon meringue brûlée tart 45 Marbled chocolate ‘puddles’ 60 DF GF Meringue chicks 53 Mini Easter egg choux buns with raspberry & vanilla cream 51 Mirror-glazed cheesecake 62 GF Orange hot chocolate 85 Raspberry crunch bars 85 Rosemary shortbreads with lemon icing 17 Rough puff pastry 20 GF Salted caramel truffles 61
GF
DF GF
The ultimate cheese & onion pie 33 Tofu scramble with potato, spinach & DF shiitake hash 38 DF Vegan moussaka 77
78
Recipes marked can be frozen for up to three months (unless otherwise stated); always wrap appropriately. Defrost and heat thoroughly before eating. Never refreeze food that has already been frozen, including raw and cooked «Â£ « ÂãÛ Ûè ¨ Û Á ã Û¨  ÔÉè»ã ÷ »» ÔÉè»ã ÷ Û¨Éè» Éɸ thoroughly until juices run clear. For tips on protecting yourself and your family when preparing raw meat and poultry, check out the Food Safety page at tesco. Á ã  ۨ ¢ »ô ÷Û ¨ ¸ com/realfood. Recipes marked ingredients such as cheese, yogurt and ready-made sauces to ensure they’re use no animal products, including meat, veggie-friendly). Recipes marked use no milk-containing ingredients. Û¨ ££Û  « ÷ Y «Ô Û Á ¸ use no gluten-containing ingredients. If you have an allergy Recipes marked please always check ingredients carefully. If you are allergic to nuts, always check ingredients are nut-free. Cost per serve is calculated by adding up the cost of the ingredients and dividing by the number of servings. Information is correct at the time of going to press. For information on reference intakes, visit realfood.tesco.com/ our-food/what-is-healthy.html. For advice on healthy eating and food groups, visit realfood.tesco.com/healthy-eating/all-healthy-eating.html. Our recipes should be ã Â Û Ô ã É¢ ó « Â »  « ã  ¨ »ã¨÷ »«¢ Ûã÷» »» Âèã «ã«É » «Â¢É Á ã«É «ÛÔ» ÷ É Éè «Ô Û «Û ¨ ¸ ÷ Öè »« Âèã «ã«É«Ûã t regret that we are unable to respond to individual nutritional queries.
9
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10 Find all our recipes at tesco.com/realfood
MARCH HARVEST
IN SEASON
Turn March’s best produce into something mar vellous with these delightful recipes
Papaya This tropical fruit, which hails from the hottest parts of the Americas, is delicious in sweet and savoury recipes. >Éɸ ¢É ¢ è«ãÛ ô«ã¨ ÛÁÉÉ㨠Á skin and an even yellow tone. Streaks of green indicate the fruit isn’t ripe. Try using in place of mango – they have a similar sweetness and texture.
• •
PA PAYA & M A N G O C H U T N E Y
*
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
Makes 450g Takes 50 mins Cost per serve 8p
1 tbsp vegetable oil É«É  »÷ ¨ÉÔÔ Á Ô« £«Â£ Ô »   »÷ £ ã ¨«»»« Û Â Â »÷ ¨ÉÔÔ ÁÉÁ ÔÉ Û »«£¨ã»÷ èÛ¨ «Â ÁÉ Ûã« ¸ ãÛÔ £ Éè èÁ«Â ãÛÔ Â«£ »» Û Û Ô Ô ÷ Û Ô » , Û Â « Á Â£É Ô » ÛãÉ  « £ »«£¨ã Éô Ûè£ Á» ô¨«ã ô«Â ó«Â £ 1 Heat the oil in a large saucepan over a medium heat. Fry the onion for 5 mins to soften but not brown. Add the ginger, chilli and spices and cook for another 1 min. Stir in the papaya, mango, sugar and vinegar, bring to the boil, then simmer for 30 mins until thick and the fruit has broken down slightly. 2 Spoon into a sterilised* jar, seal and leave to cool. The chutney will keep, sealed, for several months. Once open, keep in the fridge. Each tablespoon (15g) contains Energy
Fat
Saturates
Sugars
Salt
72kJ 17kcal 1%
0g 0%
0g 0%
4g 4%
0.0g 0%
of the reference intake. See page 8. Carbohydrate 4g Protein 0g Fibre 0g
For more papaya recipes, visit tesco.com/realfood
13
Coconut The fruit of the palm tree, the coconut is a tough nut to crack but once inside you’ll find crunchy, creamy white flesh and a little water, which is lovely and refreshing when chilled. Tesco coconuts are certified by the Y «Â¢É Ûã »»«  £è Â㠫£ 㨠÷ are harvested from forests and farms that follow sustainable practices. Try shaving the flesh into a salad with shredded crunchy veg and chicken poached in coconut milk, then toss with lots of lime and chilli.
• •
USE IT UP You can add the remaining coconut Ú§ âÈ ¢Ö ÁȺ ÚÀÈÈ⧪ Ú ÈÖ ª cream.
THAI-ST YLE C O C O N U T - C RU S T E D C O D Serves 4 Takes 40 mins Cost per serve £3.56
1 whole coconut or 100g pack fresh coconut chunks 1 green chilli, deseeded and roughly chopped 4cm piece ginger, peeled and roughly chopped 15g fresh coriander ãÛÔ Û¨ Û è 2 garlic cloves, roughly chopped 2 tsp coconut oil 2 limes, 1 zested, 1Ω juiced, Ω cut into wedges É »» ãÛ For the salad ¨«»»«  »÷ ¨ÉÔÔ 2 tbsp rice wine vinegar 2 tbsp sesame oil ãÛÔ Û¨ Û è 250g pack carrot spaghetti or 2 large carrots, peeled and grated 1 cucumber, halved, deseeded and  »÷ Û»« 15g fresh coriander, roughly chopped É«É  »÷ Û»« 1 If using a whole coconut, preheat the oven to gas 6, 200°C, fan 180°C. Bake it ¢É Á«ÂÛ ãÉ Û¨ «Â¸ 㨠ۨ ¢ ÉÁ 㨠shell. Remove, then carefully pierce the ‘eyes’ of the coconut with a corkscrew or skewer and drain the water into a glass. Tap the middle of the coconut with a hammer or put into a plastic bag and crack on a solid surface. Scoop out £ Û¨ ô«ã¨ ÛÔÉÉ 2 In a food processor, blitz the coconut Û¨ £  ¨«»»« £«Â£ É«  ۨ Û è £ »« É ÉÂèã É«»  »«Á zest and juice to form a rough paste. 3 Vèã 㨠ۨ É »«Â ¸«Â£ ã ÷ and spread the coconut paste over the top. Bake for 15–20 mins until £É»  É ãÉÔ Â ã¨ Û¨ «Û Éɸ 4 Meanwhile, make the dressing by mixing the red chilli, vinegar, sesame oil  ۨ Û è «Â Éô» 㨠Éã cucumber, coriander and onion and ãÉÛÛ «Â 㨠Û۫£ ] ó ô«ã¨ 㨠ۨ and the lime wedges to squeeze over. Each serving contains Energy
1258kJ 303kcal 15%
Fat
Saturates
17g 10g 25% 49%
Sugars
Salt
8g 9%
0.7g 12%
of the reference intake. See page 8. Carbohydrate 9g Protein 28g Fibre 4g
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For more coconut recipes, visit tesco.com/realfood
MARCH HARVEST
Closed-cup mushrooms Humble white closed-cup mushrooms have a delicate earthy flavour that intensifies the longer they’re cooked. The best mushrooms have smooth white caps without soft spots or brown patches, but imperfect ones are great for soup or chopped up in pasta sauce. Store, unwashed, in the fridge. Mushrooms grow quickly – once a small mushroom is formed it can double in size overnight. Contrary to popular belief, you can wash mushrooms to clean them. Rinse quickly, then pat dry with kitchen paper.
•
• •
P O S H M U S H RO O M S O N T OA S T Serves 4 Takes 15 mins Cost per serve 84p
2 garlic cloves, crushed 4 slices sourdough bread, toasted 1 tbsp pine nuts, toasted £ ¢ Û¨ ã » ¢ Ô Û» ÷ » ó Û roughly chopped ã è É«» ãÉ «ûû» ÉÔã«É » 1 Heat the oil in a frying pan and fry the mushrooms for 5–6 mins over a high heat until they begin to brown. Stir in the spinach and cook for 3-4 mins until it has wilted and the liquid has evaporated. Stir in the butter and garlic, season and cook for 2 mins. 2 Divide the mushroom mixture between the toast, then top with the pine nuts, parsley leaves, a twist of black pepper and a drizzle of ã è É«» «¢ è۫£ Each serving contains Energy
691kJ 166kcal 8%
1 tbsp olive oil 300g pack closed-cup mushrooms, halved, or quartered if large 200g bag spinach 15g butter
Fat
Saturates
9g 3g 13% 13%
Sugars
Salt
2g 2%
0.7g 11%
of the reference intake. See page 8. Carbohydrate 15g Protein 6g Fibre 4g Source of protein; source of folate; source of vitamin B5
For more mushroom recipes, visit tesco.com/realfood
15
With its distinctively peppery bite, this cabbage is every bit as versatile as its more glamorous cousin, the Savoy. If eating raw, discard the outer leaves, cut into quarters, then shred finely, discarding the core. Toss shredded cabbage in lemon juice and olive oil for a crunchy salad, or stirfry with a dash of vinegar and pinch of sugar for a sweet-and-sour side.
• •
C A B B AG E S T E A KS W I T H C RI S P Y PA N C E T TA & PA RM E S A N Serves 4 as a side Takes 40 mins Cost per serve 70p
1 large white cabbage 2 tbsp olive oil 65g smoked pancetta cubes » £ £ »« »Éó  »÷ ¨ÉÔÔ ãÛÔ É裨»÷ ¨ÉÔÔ ¢ Û¨ ã¨÷Á » ó Û Ô»èÛ ¨  ¢è» ô¨É» » ó Û 4 tbsp white wine 3 tbsp grated Parmesan
1 Preheat the oven to gas 6, 200°C, fan 180°C. Cut 4 thick slices (about 1-1Ωcm) from the middle of the cabbage. Leave the core attached to hold the steaks together. Line a baking sheet with foil and brush with half the oil. Add the steaks and brush with the remaining oil. Season and roast for Á«ÂÛ ¢è»»÷ «Ôԫ£ ¨ »¢ô ÷ 2 Meanwhile, heat a nonstick frying pan over a high heat. Dry-fry the pancetta until just crisp, then add the garlic, chopped thyme and white wine. Cook for 1 min or until the wine has reduced and become syrupy. 3 Remove the steaks from the oven, spoon over the pancetta mix, then sprinkle over the Parmesan and whole thyme leaves. Return to the oven for 5 mins until tender.
WORDS EMMA FRANKLIN RECIPES KATY GREENWOOD PHOTOGRAPHY GARETH MORGANS FOOD STYLING EMMA JANE FROST PROP STYLING MORAG FARQUHAR
White cabbage
Each serving contains Energy
782kJ 188kcal 9%
Fat
Saturates
13g 4g 19% 21%
Sugars
Salt
7g 8%
1.0g 16%
of the reference intake. See page 8. Carbohydrate 8g Protein 8g Fibre 5g 1 of your 5-a-day; rich in vitamin C; rich in folate; source of protein
PERFECT WITH… Grilled pork chops and steamed green beans.
16
For more white cabbage recipes, visit tesco.com/realfood
MARCH HARVEST
RO S E M A RY S H O R T B RE A D S WITH LEMON ICING
Rosemary This fragrant herb is great for perking up dishes as it retains its aroma even after slow-cooking. The leaves are where rosemary stores its scent and flavour; rubbing them before use releases the aromatic oils. Stir finely chopped leaves into softened butter with lemon zest, then freeze in ice cube trays for an instant pop of herby freshness to add to steaks, sauces and casseroles.
• •
Makes 12 Takes 20 mins plus cooling Cost per serve 15p
50g caster sugar 125g unsalted butter, at room temperature ã ÛÔ ¨ÉÔÔ ¢ Û¨ ÉÛ Á ÷ £ Û »¢ «Û«Â£ Éè To decorate 6 tbsp icing sugar, sieved 1 lemon, zested and juiced ÉÛ Á ÷ » ó Û Ô shortbread) 1 Preheat the oven to gas 6, 200°C, fan 180°C. In a mixing bowl, beat the Ûè£ Â èãã èÂã«» »«£¨ã  è ÷ then stir in the chopped rosemary, Éè  ԫ ¨ É¢ Û »ã «Â£ ãÉ£ 㨠to form a dough, then divide into 12 equal pieces and press into the ¨É» Û É¢ ÂÉÂÛã« ¸ Áè  ã«Â 2 ¸ ¢É Ÿ Á«ÂÛ É èÂã«» »«£¨ã»÷ £É»  Leave to cool in the tin for around 10 mins, then turn the tin over onto a cooling rack and tap to release the biscuits. Leave to cool completely. 3 Mix the icing sugar with 1Ω tbsp lemon juice to make a runny icing. Drizzle over the cooled biscuits, then scatter with the lemon zest and a few rosemary leaves. Leave to set for 20 mins or until the icing is solid. The shortbreads will keep for a week in an airtight container. Each shortbread contains Energy
749kJ 179kcal 9%
Fat
Saturates
Sugars
Salt
9g 5g 12g 0.2g 13% 27% 13% 3%
of the reference intake. See page 8. Carbohydrate 24g Protein 1g Fibre 1g
For more rosemary recipes, visit tesco.com/realfood
17
FOOD LOVE STORIES
H E L E N’S ‘HOMECOMING’ L AMB We all have treasured memories of time spent with loved ones – these moments usually include food and lots of laughter round the dinner table… »  èÛ ãÉ »Éó Éɸ«Â£ É Ûã  £ ãã«Â£ 㨠¢ Á«»÷ Éè 㨠㠻 /ã Û ÛÉÁ 㨫£ Û¨ Á«ÛÛ Û ÂÉô ¨ É÷Û £ Éô èÔ Â ¨ ó » ¢ã ¨ÉÁ èã ã¨«Û ô ¸  㨠÷ »» ¸ ¢É ¨ ÛÔ « » Û »Û ó èÛã » £ É¢ » Á Û ó ô«ã¨ ¨ Ô É¢ »« «ÉèÛ £ ÂÛ ]¨  ã ô «ã ãÉ ¨ ó 㨠Á ¸ èã ¶èÛã ¢É ÉèÔ» É¢ ô ¸Û
H 18
TABLE TALK
Easter alternatives Swa p tra ditio na l la mb fo r the se crowd-p le asing mains
YÉ Ûã
WINE MATCH Pair this lamb with a rich red wine like Viña del Cura Rioja Crianza, £6.15.
HELEN’S ‘HOMECOMING’ LAMB
PHOTOGRAPHY GARETH MORGANS FOOD STYLING SAL HENLEY PROP STYLING JENNY IGGLEDEN &É ô¨É» Û¨Éè» É¢ » Á Éɸ ¢É Á«ÂÛ Ô £ Ô»èÛ Á«ÂÛ öã
Serves 6 Takes 2Ω hrs
2.2kg leg of lamb 4 tbsp olive oil, plus 1 tsp extra 300ml beef stock 350ml pack Á Úâ lamb gravy mint sauce or jelly, to serve %ÈÖ â§ Ú ºÚ ò Ö ÖçÚâ handful each parsley, basil and mint,  »÷ ¨ÉÔÔ Â ¨Éó÷ »» ãÛ Â »÷ ¨ÉÔÔ ã ÛÔ Ô Û Â »÷ ¨ÉÔÔ £ »« »Éó  »÷ ¨ÉÔÔ 1 lemon, juiced 2 tbsp Dijon mustard 3 tbsp fresh breadcrumbs %ÈÖ â§ ¢Ö ÁÚ £ »« »Éó Û Â »÷ ¨ÉÔÔ 400g spinach leaves knob of butter 400g green beans, trimmed handful each chopped fresh chives and parsley 1 Preheat the oven to gas 9, 240°C, fan 220°C. Put the lamb* in a roasting tin and rub with salt and 1 tsp oil. Roast for 30 mins to colour. 2 Reduce the oven temperature to gas 4, 180°C, fan 160°C. Add the beef
stock to the tin, cover with foil and roast for 1 hr. 3 To make the salsa verde crust, mix the herbs, anchovies, capers, garlic, lemon juice and 2 tbsp oil. 4 Remove the tin from the oven, then increase the temperature to gas 6, 200°C, fan 180°C. Remove the foil and brush the mustard over the lamb. Stir the breadcrumbs into the crust mix and press into the mustard covering the lamb; roast uncovered for 30 mins. 5 For the greens, heat 1 tbsp oil in a pan over a medium heat. Cook the garlic for 1 min. Add the spinach, cover, and reduce the heat. Once wilted, remove from the heat and stir in the butter. Cover; set aside. 6 In a pan of boiling water, simmer the beans for 3-4 mins until tender. Drain, season and stir in the herbs and 1 tbsp oil. Toss with the spinach and set aside. 7 Remove the lamb from the tin and rest for 15 mins. Heat the gravy to pack instructions. Serve the lamb and greens with the gravy and mint sauce. Each serving contains Energy
2937kJ 706kcal 35%
Fat
Saturates
43g 20g 62% 99%
Sugars
Salt
7g 8%
3.1g 53%
of the reference intake. See page 8. Carbohydrate 16g Protein 66g Fibre 5g
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VARIETIES
PASTRY
Satisf ying to make but also great when shop-bought, pastr y comes in many guises…
1
1 SHORTCRUST This versatile, buttery pastry has a crumbly, melt-in-the-mouth texture. The key is to use cold ingredients and not handle the dough too much. Use to make our Ultimate cheese & onion pie (p33).
2 PUFF Making this laminated pastry can be a lengthy labour of love, but ready-made puff works just as well: crisp, light and flaky. It’s brilliant for topping pies. For a spring supper, fill pot pies with roasted squash, spinach and feta.
2
3 CHOUX The high water content causes this dough to steam and puff up as it bakes so, once cooked, it is crisp on the outside and fluffy inside. Use for our mini Easter egg buns (p51), or try making savoury choux buns with a rich cheese and herb filling.
3 4
4 FILO This paper-thin pastry is traditionally used in Greek and Middle Eastern cuisine. Stop it drying out as you use it by placing sheets between damp tea towels, and layer up with a light brush of butter. Scrunch and use to top a fish pie.
5
A short-cut version of traditional puff pastry, rough puff is easier and quicker to make (see below). It can be used in the same way as classic puff, and tastes just as good in traditional sausage rolls.
HOW TO M AKE RO U GH PUF F Sift 225g plain flour into a large bowl. Stir in a pinch of salt and 175g cold cubed butter. Using a round-ended knife, work the mixture together until the butter is coated with flour (do not rub it in). Gradually add up to 100ml ice-cold water and mix together using the knife, then use your hands to bring the dough together, being careful not to overwork it. Shape into a disc, wrap in clingfilm and chill in the fridge for 20 mins. Roll the chilled pastry out on a lightly floured surface to a rectangle about 30 x 10cm. With the short edge towards you, fold the bottom third up to the middle and fold the top third back over that. Wrap in clingfilm and chill for 15 mins. Repeat the roll, fold and chill twice. When it’s ready, the pastry should not look streaky. Chill it for 20 mins before using. 20
Find lots of recipes using all varieties of pastry at tesco.com/realfood
PREP The secret to successful pastry relies on accurate ratios. Weigh everything very carefully and don’t be tempted to experiment by adding ingredients.
S TORE Most pastry will keep in the fridge for up to three days, or freeze for up to two months for use later.
WORDS CAROLINE MORRISH RECIPE HEATHER WHINNEY PHOTOGRAPHY GARETH MORGANS FOOD STYLING KATHY KORDALIS PROP STYLING LUIS PERAL
5 ROUGH PUFF
TANGY MAKE AN EASTER FEAST TO REMEMBER
PERFUME DELUXE
IS IT YOUR PERFUME OR YOUR FABRIC CONDITIONER?
THIS MONTH
Spring into March » ã 㨠 ô Û ÛÉ ô«ã¨ Éè Ô« ¸ É¢ 㨠Ûã ã¨«Â£Û ãÉ É Á ¸  ã ã¨«Û ÁÉÂã¨
IF YOU TRY ONE THING… …make it this ĈÁ�ÚâƧ Gin and » Éô Ûã ££, £10/360g Ÿ £ . One half «Û Á÷ Á«»¸ ¨É É» ã 㨠É㨠« ¨ ¸ ¨É É» ã »» «Â¢èÛ ô«ã¨ ÉÁ ã« £«Â  » Éô óÉè Û /¢ 㨠㠫Û ã Âã ÂÉ裨 㨠۫ö ã è Û ãÉÉ Y Û«Ûã  is futile… 23
SIDE SHOW Give your Easter feast a twist with these ready-to-cook side dishes Á Úâ U CªÁâ ÖçÚ§ óªâ§ Edamame, £2.60/350g (74p/100g)
Á Úâ CÈÖÈ Á Couscous, £2.10/ 265g (79p/100g)
EASTER LUNCH FOR TWO Just the two of you this year? You don’t have to miss out on the roast - cook D«Âã > Á > £ ]ã ¸Û /200g (£1/100g) , «ÛÔ÷ YÉ Ûã VÉã ãÉ Û /450g (44p/100g), Éã ]ô D Û¨ /500g (30p/100g), and ¨ ¢ Û s £ ã » D » ÷ /280g (71p/100g). Check in store for multi-buy deals. Serve with ĈÁ�ÚâƧ > Á ' ó÷ /350ml (43p/100ml), to bring everything together.
Á Úâ b§Ö § Ú §ªò 纪 Èó Ö § Ú £2.60/350g (74p/100g)
SECRETSTASH CAKE This rich layered chocolate sponge is smothered with creamy frosting and chocolate curls. But the real treat is that gold-shimmered egg on the top, because it hides a delicious secret… Smash it open and colourful mini eggs will spill out. Ûã ]Á Û¨ ¸ (serves 8). You just need to decide who gets to do the smashing!
EGGCELLENT INDOOR FUN If rain dampens plans for an Easter egg hunt in the garden, switch to an indoor search. Download a free app – such as Easter hunt: create egg trail (Android) – which lets you use your smartphone to hide virtual eggs around your home and create clues to help your kids  㨠Á D ¸ Ûè ÷Éè ¨ ó enough chocolate eggs to swap for the discovered virtual eggs!
c,/] DKEc,
COUNT YOUR CHICKS
CHOCS AWAY Style up your sideboard and Easter lunch table with these kitsch bunny decorations and cute crackers.
Keep kids busy and unleash their creativity by letting them decorate their own Easter treat. These cute new Decorate Your Own '«Â£ ¨« ¸Û for 2 (63p each), come with a tube of yellow icing and a bag of sprinkles so children can personalise their own gingerbread.
Small Flocked Rabbit Room Decoration, £3
ON THE HUNT »ã¨É裨 㨠Éû ÂÛ É¢ Ûã ££Û ãÉ ¨ÉÉÛ ¢ ÉÁ  «Â£ ÷Éè ¢ óÉè «ã «Û Û«ÁÔ» c¨ ô¨É» c Û É Â£ «Û Y «Â¢É Ûã »»«  㫠meaning they’ve all been responsibly sourced. Welcomed by vegans or anyone who can’t eat dairy: Free From Dark Chocolate Egg with Chocolate K £ c è Û £4/120g (£3.33/100g).
Bunny Marquee Light, £5
Set of 6 Easter Crackers, £3
You’ve ’v ve found the perfect eggs, now get your kids to hunt them down. Golden Egg Adventure Pack, £7/545g (£1.28/100g), has a variety of eggs and an activity kit.
The Easter egg you didn’t e know you needed: Giant Chocolate Unicorn, £3.50/200g (£1.75/100g).
SHARE THE LOAF D ¸ » ó ÂÛ Û É ÷Éè afternoon tea break more sociable with the new Tear & Share Hot ÉÛÛ è >É ¢ (serves 6). Just add butter and a pot of tea and get stuck in.
serve up a slice of wow
Serving suggestion.
Try Jus-Rol Chicken & Chorizo Pie this weekend Visit www.JusRol.co.uk
THIS MONTH
Get stuck into Vegetarian Month and try these meat-free dinners.
Mushroom and Ale Pie, £2.50/400g (63p/100g)
Wicked Teriyaki Noodles, £4/270g
5
TAKE
TOP 3 VEGETARIAN READY MEALS
Sweet Shortcrust h t t Pastry Mix, 75p/450g (17p/100g)
Medium m Free Range Eggs, 89p for 6 (15p each)
(£1.48/100g)
E A S Y B E RRY P I E Aubergine & Tomato Mozzarella Bake, £2.50/ 380g (66p/100g)
Perfectly tl Imperfect I f t Mixed Berries , £3.25/1kg
FAMILY FUN FOR LESS Theme parks: the kids say ‘yes please’, but your budget says ‘no way’. But did you know you can spend your Clubcard vouchers to get tickets to the likes of Alton Towers, Legoland and Thorpe Park? Scream if you want to go faster!
Golden Gran Granulated lated Sugar, £1.60/1kg
Vanilla P Pod, d £ £2.50
Preheat the oven to gas 6, 200°C, fan 180°C. Make up 450g sweet shortcrust pastry to pack instructions. On a lightly floured surface, roll two-thirds of the pastry into a circle to line a 23cm pie dish. Trim the edges and chill for 20 mins. Roll out the remaining pastry and cut into strips; place on a lined baking sheet and chill. Remove the pie dish from the fridge and line with nonstick baking paper and baking beans. Bake
Each serving contains Energy
1121kJ 268kcal 11%
Fat
Saturates
Sugars
Salt
12g 5g 17g 0.2g 17% 24% 19% 3%
of the reference intake. See page 8. Carbohydrate 37g Protein 4g Fibre 2g Source of vitamin C
ĈÁ�ÚâƧ Aromatic Gin, £17/70cl
TASTE FILES: GIN Sloe This rich and fruity gin has hints of cherry and almond. It works well garnished with thyme and frozen blackberries. Aromatic Distilled using nine fragrant botanicals, this gin has earthy tones and citrus notes. Try it with basil leaves and pared orange zest. London Dry This classic gin ¨ Û É» ¶èÂ«Ô óÉè with a hint of spice. For a twist on the traditional lemon garnish, try pink grapefruit and black peppercorns.
DF Serves 10 Takes 40 mins plus chilling Cost per serve 52p
for 12-15 mins, then remove the paper and beans. Brush with beaten egg and bake for 5 mins. Drain any liquid from 500g defrosted perfectly imperfect mixed berries, toss with 100g golden granulated sugar and the seeds from 1 vanilla pod. Spoon into the pie dish, then use the pastry strips to make a lattice top. Brush with beaten egg, sprinkle with sugar and bake for 30 mins until golden and the fruit is bubbling.
ĈÁ�ÚâƧ Sloe Gin, £17/70cl
ĈÁ�ÚâƧ London Dry Gin, £17/70cl 27
BOOST YOUR BREAKFAST Stir Bioglan Superfoods into your breakfast smoothie to get some extra protein or vitam vitamins. mins. Choose from Organic Ca Cacao o Powder, £5/100g, Supergreens Powder, £10/70g /70g (£14.29/100g), or Flax & Chi Chia, £5/100g. 5/100g.
THE WAY TO FIVE-A-DAY Fruit for breakfast is a great way to start your day and with a Raspberry, Pineapple & Grape Pot, £2/230g (87p/100g), it’s quick and simple. Use the fruit to top yogurt, or snack on it straight from the ÔÉã ¶èÛã ¨ »¢ Ô ¸ «Û É ɢ ÷Éè ó ÷
GO NUTS New Deliciously Ella Nutty Granola, £3.99/500g (80p/100g), combines maple-baked ¨ û »ÂèãÛ Û¨ ôÛ ¸ almonds, oats and seeds. Stir into yogurt and blueberries for breakfast in minutes. The whole Deliciously Ella range is vegan and gluten-free too!
WORDS BRYONY BOWIE, JO WOODERSON RECIPE BRYONY BOWIE PHOTOGRAPHY GARETH MORGANS FOOD STYLING JENNA LEITER PROP STYLING MORAG FARQUHAR
Run wild, live free
WAKE UP HAPPY These potted hyacinth bulbs are planted in chunky, glossy jars. Pop one on a sunny windowsill or breakfast table, keep it watered and, in just a few weeks, it’ll blossom into beautiful, ¢ £ Âã Éô Û Display three together to create a striking display. Scented hyacinth in a ceramic jar, £3 each.
Discover a new you
Sausage saviours Trying to eat well but still craving a sausage sarnie? Malcolm Allan’s Scottish Slimmers Sausages ¨ ó »» É¢ 㨠óÉè but less of the fat, with only 59 calories per uncooked steak sausage and 62 for pork. Available in Scottish stores only. Steak Sausages, £2.50/350g (71p/100g)
LOVE LOCAL
Pork Sausages, £2.50/350g (71p/100g)
pukkaherbs.com
LITTLE HELPS
#notforchildren Tesco has listene d to customers and, this month, will intro duce measures to prevent the sale of energ y drinks to under-1 6s, supp or ting the #notforchildre n campaign
Many brands of energy drink contain 160mg «Â Ô Á» That’s the equivalent of two shots of espresso
69% of 10 to 18 year olds consume energy drinks on a regular basis…
ENERGY DRINK
Energy drinks all carry a recommendation that they are not for children
…and of those, 13% say they have a litre or more in one sitting
Just 250ml of a typical energy drink contains 27.5g sugar – more than a child aged seven to 10 should consume in a whole day
24% of under-10s consume energy drinks – that’s nearly a quarter
ILLUSTRATION GETTY IMAGES
THE TESCO JOURNEY SO FAR 2013
2014
2015
2016
Tesco stopped the promotion of energy drinks in store to under-16s.
Tesco started promoting sweet-free checkouts across all stores.
Own-brand lunchboxsized soft drinks became free from added sugar, and all added sugar was removed from Tesco children’s food ranges.
Free Fruit for Kids was launched in stores. So far, Tesco has given away over 50 million pieces of fruit.
2018 Tesco introduces measures to prevent the sale of energy drinks to under-16s, to support the #notforchildren campaign.
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Start enjoying compromise free cuppas with Arla Lactofree, all the tasty goodness of dairy without the digestive discomfort such as stomach ache and bloating.
Not sure if you’re lactose intolerant? Try our discovery tool at lactofree.co.uk Lactofree Dairy Drink contains 15% of your daily reference intake of calcium. Calcium is needed for the maintenance of normal bones and teeth.
WEEKEND COOKING
The ultimate Winter’s on its way out, but we’re still craving comfor t food! Here’s our take on a classic cheese and onion pie
33
WEEKEND COOKING
CHEAT IT
T H E U LT I M AT E CHEESE & ONION PIE Serves 8 cooked pie Takes 1 hr 20 mins plus cooling Cost per serve 54p £ Ô» «Â Éè Ô»èÛ öã ¢É èÛã«Â£ £ ¨«»» èãã è ã ÛÔ É»«ó É«» É«É  »÷ ¨ÉÔÔ ÛÔ «Â£ É«ÉÂÛ ã «ÁÁ   »÷ ¨ÉÔÔ » ¸Û ã «ÁÁ   »÷ ¨ÉÔÔ ã¨÷Á ÛÔ «£Û » ó Û Ûã «ÔÔ £ ¨ £ ã £ ¨ Û¨« ¨ Û £ ã ££ »«£¨ã»÷ ã  ÷» ¢ Û » ãÉ Û ó
1 ÉÁ «Â 㨠Éè  ԫ ¨ É¢ salt in a large bowl. Work the butter «ÂãÉ ã¨ Éè ô«ã¨ ÷Éè £ ã«ÔÛ until the texture resembles coarse breadcrumbs. Gradually add 3-4 tsp ice-cold water, mixing until it just comes together (you may need a little less or more liquid, but don’t add too much). Bring the pastry together with your hands and shape into a disc. t Ô «Â »«Â£ »Á  ¨«»» «Â 㨠¢ « £ 34
2 Preheat the oven to gas 5, 190°C, fan 170°C and put a baking sheet on the middle shelf. Heat the oil in a large, heavy-based pan over a low heat. Add the red onion, season and cook for 1 min. Add the spring onions, leeks and thyme, stir well and cook for 2-3 mins. Add 200ml water and cook for 6-8 mins, stirring occasionally, until the liquid has almost evaporated and the onions are soft. 3 Remove the pan from the heat and use a slotted spoon to transfer the mixture to a large bowl, discarding any liquid in the pan. Leave to cool completely. Once cooled, gently stir through the cheeses and half the beaten egg. Set aside. 4 Remove the pastry from the fridge. èã É ã¨« ô Ô «Â »«Â£ »Á and return it to the fridge. On a lightly dusted surface, roll out the remaining ãôÉ ã¨« Û ÛÉ «ã Û » £ ÂÉ裨 ãÉ »» a 20cm-round, 4cm-deep loosebottomed tin. 5 Using a rolling pin to help you, drape the pastry into the tin, allowing the edges to overhang. Gently press the
For more seasonal pie recipes, visit tesco.com/realfood
Ô Ûã ÷ «ÂãÉ ã¨ Û« Û É¢ 㨠ã«Â ÛÉ «ã ãÛ snugly. Roll out the remaining third of the pastry for the lid. 6 ]ÔÉÉ «Â 㨠»»«Â£  ÛÔ «ã evenly over the pastry case. Use a little water to wet the rim of the pie and cover with the pastry lid. Press around the edge to seal; trim any overhanging pastry. Roll out the pastry trimmings, cut out leaves and twist a length into a stalk for decoration. 7 Brush the top of the pie with most of the remaining egg, then make 2 small slashes in the top with a knife to let steam escape. Arrange the leaves and stalk on top, then brush with egg. Place on the hot baking sheet in the oven and bake for 40-50 mins until golden. Remove from the oven and leave to cool for 20 mins, then remove from the tin and serve with the salad. Each serving contains Energy
1631kJ 391kcal 20%
Fat
Saturates
28g 16g 39% 79%
Sugars
Salt
2g 2%
1.1g 19%
of the reference intake. See page 8. Carbohydrate 22g Protein 15g Fibre 1g
RECIPE HEATHER WHINNEY PHOTOGRAPHY STUART OVENDEN FOOD STYLING SAL HENLEY PROP STYLING REBECCA NEWPORT
No time to make pastry? Use a 375g pack of shortcrust and continue from step 2.
BUY A PACK. HELP END THE GLOBAL WATER CRISIS.
1 =6 LIMITED EDITION PACK
MONTHS OF CLEAN WATER*
Together, let’s change 3.5 Million lives by 2020 with safe water. 1 in 9 people lack access to safe water. Every day, millions of people in the developing world spend up to 6 hours collecting water – taking valuable time away from work, school and caring for families. To help end the global water crisis, Stella Artois has partnered with water.org. The goal is to provide access to safe water to 3.5 million people in the developing world by 2020. For every limited edition bottle or can of Stella Artois purchased, one month of clean drinking water is provided to someone in the developing world. With your support, since 2015, we’ve already changed the lives of more than 1 million people. Together, we can change more lives.
Together we can #GiveThemTimeBack
Made for
Sharing Please drink responsibly. ©2018 AB InBev UK Limited, all rights reserved. *For each bottle or can sold, Stella Artois will donate £0.05 to water.org.
HANDCRAF TED AND BLENDED IN SPEYSIDE IN YEARS LONG-PASSED, DISTILLERY WORKERS WOULD HELP THEMSELVES TO A DRAM USING A ‘COPPER DOG’; A PIPE HIDDEN INSIDE THE LEG OF THEIR TROUSERS. THESE SPEYSIDE RASCALS AND CHARACTERS ARE THE INSPIRATION FOR THIS UNIQUE BLEND OF NO FEWER THAN EIGHT SINGLE MALT WHISKIES, SLOWLY MARRIED TOGETHER IN OLD OAK CASKS. AN EASY-DRINKING SCOTCH WITH RIPE FRUIT AROMAS AND A DELICATE SPICY FINISH. FIRST CREATED IN THE CRAIGELLACHIE HOTEL.
APPLE DOG Try a refreshing mix of Copper Dog whisky with a freshly juiced Granny Smith apple.
F O L LOW T H E D O G @ C OP P E RD O G W HI S K Y
# C OP P E RD O G W HI S K Y
2 UK UNITS
CHEF AT WORK
Living on the veg Chef D erek Sarno is working exclusively for Tesco to create and expand the Wicke d Kitchen range. Here, he reveals his inspirations and passions Why do you think the Wicked Kitchen range is so popular? It’s delicious, vibrant, colourful and darn good food, that’s why! Wicked Kitchen really sets itself apart and no animal products are needed to do that. I always believed Wicked Kitchen would be a smash hit – there is so much pent-up demand for food like this. It’s geared towards people who like to eat food and make no ÉÁÔ ÉÁ«Û É óÉè &É ã¨ÉÛ »Éɸ«Â£ to eat less meat, well, here ya go!
Why did you decide on a mix of hot food and on-the-go products? I didn’t need fancy market research to see what was needed: it’s clear there isn’t much available at all if you’re plant-based, vegan or just want to eat less meat. People want to eat healthier and not compromise ÉÂ óÉè
Pick a dish… I’d be willing to £¨ã Éó 㨠» Ûã spicy pakora wrap
on the shelf. It delivers the punchy boldness ¢É £ ã £  £É »è ¨ ö
What inspires you? A lot of dishes are inspired by family recipes which are then given a wicked twist. Growing up in the US and living in a Tibetan Buddhist monastery, and now living here in the UK, ¨ ó «Â è Â Á
Do you react to food trends? Û Ô ã É¢ c Û É Û &ÉÉ Á÷ ô always on the lookout for trends. I’ll tell you a secret: plant-based eating is actually not a trend; it’s here to stay and it’s only going to get bigger and become more inclusive…
What’s next? We’re working on the next phase and I’m gonna keep them hushhush for now. Whatever the dishes are, you can bet they’ll be cravable and chefcrafted exclusively for Tesco, with the utmost respect given to the food.
Turn over to ĉÂ� Derek’s breakfast recipe…
37
‘
I used to make fun of my brother for eating tofu. b Now here I am working it N iinto a weekly meal, showing him how it’s done! h
’
Derek Sarno
TO F U S CR A MB L E W I T H P OTATO, S P I N AC H & S H I I TA K E H A S H Serves 4 Takes 40 mins Cost per serve £2.30 £ Ô ¸ Á ãÉ¢è ô¨«ã ÔÉã ãÉ Û Éèã £ « £Ô ¸ ÷ ÛÔ«Â ¨ ã ÛÔ « ÷ ¢ ÛÔ ãÛÔ ÛÁɸ Ô Ô «¸ £ »« »Éó ¨ÉÔÔ ö £ Ô ¸Û Û¨««ã ¸ ÁèÛ¨ ÉÉÁÛ Û»« ÛÁ »» » ¸ ã «ÁÁ  èã «ÂãÉ ã¨«Â «Â£Û ã ÛÔ ¢ Û¨ ã¨÷Á » ó Û ãÛÔ ãè Á « ãÛÔ É«É £ Âè» Û ã ÛÔ Á«ÛÉ Ô Ûã £ K ã»÷ Á÷ K ã & ¯ ¨ ãÛÔ «¶É ÁèÛã Û»« Û ÛÉè É裨 ãÉ Ûã
1 Drain the tofu and pat dry with kitchen paper. Wrap in more kitchen paper or a clean tea towel and put a weight on top (a heavy pan weighed down with tins is perfect) to dry it out. 2 Meanwhile, bring a large saucepan of water to the boil, add the potatoes and simmer for 8-10 mins until al dente. Drain and rinse to cool a little. Set a large frying pan over a high heat and add the spinach. Cook until wilted, then transfer to a colander and squeeze out any excess water with a wooden spoon.
38
3 Melt 2 tbsp spread in a second large frying pan. Add the potatoes and 1 tsp paprika, season and stir-fry over a medium-high heat for 10-15 mins until the potatoes are golden all over. 4 Meanwhile, in the pan you used for the spinach, melt 1 tbsp spread and add the garlic, mushrooms, leek, thyme and some seasoning. Fry for 6-7 mins over a medium heat until softened. Stir in the spinach and tip the cooked potatoes on top. Set aside while you cook the tofu.
5 Wipe out the frying pan used for the potatoes, then melt 2 tbsp spread over a medium heat. Crumble in the tofu, then add the turmeric, onion granules and º tsp paprika. Cook, stirring, for 3 mins, then stir in the miso paste and cook for 2 mins, mixing well to evenly coat the tofu. 6 Mix the Oat Fraîche with the mustard. Serve the tofu scramble on the toasted sourdough, with the shiitake hash and a dollop of the mustard sauce on the side. Each serving contains Energy
1946kJ 464kcal 23%
Fat
Saturates
24g 6g 34% 29%
Sugars
Salt
4g 5%
1.4g 23%
of the reference intake. See page 8. Carbohydrate 42g Protein 22g Fibre 8g
RECIPE DEREK SARNO PHOTOGRAPHY TOM REGESTER FOOD STYLING JOY SKIPPER PROP STYLING JENNY IGGLEDEN
CHEF AT WORK
Find the Magic. Find the Lindt Gold Bunny. Discover the new Lindt Gold Bunny Flowers Special Edition
Lindt Master Chocolatier since 1845
WEEKEND COOKING
COOK THE COVER
EASTER FEAST Bring ever yone together with this spring twist on a tra ditional roast 41
C H E AT ’S C I T RU S G R AVA D L A X Serves 6 Takes 25 mins plus 1 hr marinating Cost per serve £3.20 Ω tsp fennel seeds, toasted º tsp caster sugar £ Ô ¸ «»» » ó Û Â »÷ ¨ÉÔÔ 2 lemons, zested, 1Ω juiced, Ω cut into small wedges 1 orange, zested and juiced 2 x 100g packs ĈÁ�ÚâƧ wild Alaskan smoked salmon ¢  » è» ã¨«Â»÷ Û»« ¢ ÉÂ Û reserved 1 tbsp extra-virgin olive oil To serve (optional) ÷ 㨫»÷ Û»«  ãÉ Ûã soured cream É Â« ¨ÉÂÛ
1 Use a pestle and mortar to crush the fennel seeds, sugar and a large pinch each of salt and pepper. Mix with
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2 tbsp of the chopped dill, the juice of 1 lemon and the lemon and orange zest. 2 Arrange the salmon in a single layer over a large serving plate and spoon the citrus-fennel seed mix over the top to coat. Cover and transfer to the fridge to marinate for 1 hr. 3 Meanwhile, put the fennel in a bowl and pour over the remaining lemon juice, the orange juice and the oil; season and stir to mix. 4 Remove the salmon from the fridge and arrange the fennel slices over the top. Garnish with the remaining dill, the fennel fronds and the lemon wedges. Serve with toasted rye bread, soured cream and cornichons, if you like. Each serving contains Energy
Fat
Saturates
Sugars
Salt
345kJ 82kcal 4%
4g 5%
1g 3%
2g 2%
1.6g 27%
of the reference intake. See page 8. Carbohydrate 4g Protein 9g Fibre 1g High in protein; low in saturates; source of omega 3
For more Easter lunch recipes, visit tesco.com/realfood
WEEKEND COOKING
ROA S T L E G O F L A M B S T U F F E D W I T H WAT E RC RE S S & A N C H OV I E S
 Ûã «Â «ÂãÉ ô Á ¶è£ ] ó 㨠» Á ô«ã¨ 㨠Á «Â«Â£ ô ã ÛÛ Â ã¨ £ ó÷ Each serving contains
Serves 6 Takes 2 hrs 10 mins Cost per serve £4.56
Energy
2152kJ 516kcal 26%
Fat
Saturates
29g 14g 42% 72%
Sugars
Salt
2g 2%
1.5g 26%
of the reference intake. See page 8. Carbohydrate 7g Protein 50g Fibre 1g
2.3kg lamb leg 1 tbsp olive oil 1 garlic bulb, cut horizontally through the centre 200ml white wine ã ÛÔ Ô» «Â Éè 250ml lamb stock 1 tsp redcurrant jelly or cranberry sauce %ÈÖ â§ Úâç Á¢ É«É  »÷ ¨ÉÔÔ 2 large garlic cloves, chopped 1 tbsp chopped fresh rosemary leaves, plus extra sprigs for roasting 1 tbsp chopped fresh mint leaves  ¨Éó÷ »» ãÛ «Â  ¨ÉÔÔ 1 lemon, zested 1Ω x 85g bags watercress
1 Preheat the oven to gas 7, 220°C, ¢  cÉ Á ¸ 㨠Ûãè £ »«ãû 㨠É«É £ »« ¨ÉÔÔ ¨ Û Â ¨Éó« Û » ÁÉ û Ûã  Ÿ £ ô ã ÛÛ «Â ¢ÉÉ Ô É ÛÛÉ ãÉ É裨 Ô Ûã Û ÛÉ 2 c¨É É裨»÷ ÷ 㨠» Á ô«ã¨ ¸«ã ¨ Â Ô Ô Â Ô» «ã Û¸«Â Û« Éô ÉÂ É èã ÔÉ ¸ 㠫 㨠㨫 ¸ Ô ã É¢ 㨠Á ã èãã«Â£ »É£ 㨠É Éèã ¨ »¢ô ÷ Éô «Â£ ¢è» ÂÉã ãÉ èã »» 㨠ô ÷ 㨠É裨 3 ]ÔÉÉÂ Û Áè ¨ É¢ 㨠Ûãè £ Û ÷Éè  «ÂãÉ ã¨ ÔÉ ¸ ã 㨠 㫠㨠» £ èÔ ô«ã¨ Û ó » Ô« Û É¢ ¸«ã ¨  Û㠫£ ãÉ »ÉÛ «ã ãè ¸«Â£ 㨠öã ÉÛ Á ÷ ÛÔ «£Û è 㨠Û㠫£ V ÛÛ Â÷ » ¢ãÉó Ûãè £ «ÂãÉ ã¨ è ۫ É¢ 㨠Á ã Yè 㨠» Á »» Éó ô«ã¨ É«» Â Û ÛÉ ô »» V» «Â ÛÂè£ ãã«Â£ ¨É Û ¢ É Ûã«Â£ ã«Â »É£ ô«ã¨ 㨠£ »« è» ¨ »ó Û 4 YÉ Ûã ¢É Á«ÂÛ ã¨ Â è 㨠Éó  ãÉ £ Û ¢   ÉÂã«Âè ãÉ Éɸ ¢É ¨ Á«ÂÛ Éó «Â£ 㨠» Á ô«ã¨ ¢É«» «¢ «ã ÉôÂÛ ãÉÉ Öè« ¸»÷ VÉè Éó 㨠ô«Â  Éɸ ¢É ¢è 㨠Á«ÂÛ 5 Transfer the joint to a warm serving «Û¨  Éó ô«ã¨ ¢É«» ãÉ ¸ Ô ô Á ô¨«» ÷Éè Á ¸ 㨠£ ó÷ 6 Vèã 㨠ã«Â É 㨠¨É Éó »Éô ¨ ã, 㨠Éè  ô¨«Û¸ «ã «ÂãÉ ã¨ Ô Â ¶è« Û t¨«Û¸ «Â 㨠ÛãÉ ¸  è Âã ¶ »»÷ 㨠 ۫ÁÁ ¢É Á«ÂÛ ] ÛÉÂ
N E W P O TAT O E S W I T H C RE A M Y B A S I L & S P I N AC H P E S T O Serves 6 Takes 25 mins Cost per serve
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750g bag miniature potatoes 1 garlic clove, chopped 20g pine nuts, toasted 70g baby spinach 20g basil, leaves roughly chopped, plus extra whole leaves to serve 2-3 tsp lemon juice, to taste 2Ω tbsp extra-virgin olive oil £ Â »÷ £ ã ó £ ã « Â ¨ cheese or Gruyère 2 tbsp half-fat crème fraîche
1 Vèã 㨠ÔÉã ãÉ Û «Â Û è Ô Â Â Éó ô«ã¨ É» ô 㠫£ ãÉ ã¨ É«» 㨠 ۫ÁÁ ¢É Á«ÂÛ É èÂã«» ¸Â«¢ Ô« Û Û«»÷ «Â Â Û ã Û« ô¨«» ÷Éè Á ¸ ã¨ Ô ÛãÉ 2 »«ãû 㨠£ »« Ô«Â ÂèãÛ ÛÔ«Â ¨  ¨ÉÔÔ Û«» «Â ¢ÉÉ Ô É ÛÛÉ ãÉ ¢É Á ÛÁÉÉã¨ Ô Ûã »«ãû £ «Â «Â£ 㨠» ÁÉ ¶è« Û ÷Éè £É ã¨ Â Û»Éô»÷ ÔÉè «Â ã¨ É«» ]㫠㨠É裨 㨠¨ Û Â Á ¢ ¯ ¨ 3 D«ö 㨠ÔÉã ãÉ Û ô«ã¨ ã¨ Ô ÛãÉ ] ãã ô«ã¨ 㨠ô¨É» Û«» » ó Û Â Û ó ô Á.
1Ω tbsp capers, drained and rinsed 10g fresh mint leaves 20g pine nuts, toasted Ω tbsp balsamic vinegar
1 Preheat the oven to gas 9, 240°C, fan 220 Vèã 㨠ãÉÁ ãÉ Û èã Û« èÔ É ¸«Â£ ã ÷ ] ÛÉ ԫ ¨ É¢ Ûè£ Â «ûû» ô«ã¨ ã ÛÔ É«» 2 YÉ Ûã ¢É Á«ÂÛ ã¨ Â è 㨠Éó  ãÉ £ Û ¢  YÉ Ûã ¢É ¨ Û É èÂã«» 㨠ãÉÁ ãÉ Û ¨ èã Ûã«»» ¶è« ÷ ] ã Û« ãÉ ÉÉ». 3 V«» ã¨ É ¸ ã ÉÂãÉ Û ó«Â£ Ô» ã Â Û ãã Éó 㨠ãÉÁ ãÉ Û É»«ó Û Ô Û Á«Âã  ԫ ÂèãÛ «ûû» ô«ã¨ 㨠ó«Â £  Á «Â«Â£ É«» ] ó ô«ã¨ ÛÔ «Â¸» É¢ » ¸ Ô ÔÔ Each serving contains Energy
Fat
Saturates
Sugars
Salt
392kJ 94kcal 5%
8g 12%
1g 5%
3g 4%
0.6g 10%
of the reference intake. See page 8. Carbohydrate 4g Protein 1g Fibre 1g Source of vitamin B6
Wine match c¨ » £ Âã » ¸ ÷  ԻèÁ ¢» óÉè Û É¢ ã¨«Û ô ô«Â«£ ¡ªÁ Úâ Argentinian Malbec, £7.50, Ô « Ô ¢ ã»÷ ô«ã¨ 㨠« ¨ ¢» óÉè Û É¢ Á ã
Each serving contains Energy
789kJ 188kcal 9%
Fat
Saturates
9g 2g 13% 12%
Sugars
Salt
2g 2%
0.1g 2%
of the reference intake. See page 8. Carbohydrate 23g Protein 4g Fibre 2g Low in saturates
SLO W- ROAS T E D TOM ATO S AL AD Serves 6 Takes ¨ Á«ÂÛ Ô»èÛ ÉÉ»«Â£ Cost per serve Ô 2 x 230g packs sweet vine ripened tomatoes, halved 2Ω tbsp extra-virgin olive oil 50g rocket 50g pitted black olives 43
PERFECT WITH… This dish is delicious served with vegan gravy and crispy roast potatoes.
44
WEEKEND COOKING
S AVO U RY C A RRO T & PA RS N I P C A K E
RECIPES LUCY O’REILLY, JENNA LEITER PHOTOGRAPHY TOBY SCOTT FOOD STYLING KATHY KORDALIS PROP STYLING MORAG FARQUHAR
Serves 6 Takes 1 hr 45 mins Cost per serve £1.30 1 tbsp olive oil £ » ¸Û  »÷ Û»« ã ÛÔ ã¨÷Á » ó Û £ »« »Éó Û èÛ¨ £ Ô Û«ÔÛ Ô »  èã «ÂãÉ Á ¨èÂ¸Û ó £ ã » ÛãÉ ¸ ÔÉã Á èÔ ãÉ Á» £ Ô ¸ Á«ö ÂèãÛ £ Ô ¸ Éɸ Ôè÷ » Âã«»Û ¨ ã ãÉ Ô ¸ «ÂÛã è ã«ÉÂÛ ã ÛÔ «¶É ÁèÛã ã ÛÔ ô«Â ó«Â £ £ ÉãÛ Û¸«Â Ô »  «Û ã¨ Â Ô » «ÂãÉ »É£ 㨫 Ûã «ÔÛ É «Û For the topping ã ÛÔ Ô«Â ÂèãÛ 1 tbsp olive oil Éã Û¸«Â Ô »  «Û ã¨ Â Ô » «ÂãÉ »É£ 㨫 Ûã «ÔÛ É «Û Ô ÛÂ«Ô Û¸«Â Ô »  «Û ã¨ Â Ô » «ÂãÉ »É£ 㨫 Ûã «ÔÛ É «Û ÛÁ »» ¨  ¢è» ã¨÷Á ÛÔ «£Û
1 Preheat the oven to gas 4, 180°C, fan 160°C. Line a 900g loaf tin (ideally 19cm long, 9cm wide and 6.5cm high) with nonstick baking paper. 2 Heat the oil in a large, lidded frying pan over a medium heat and add the leeks and thyme; season. Cover and cook for 10-15 mins, stirring occasionally, until the leeks have softened. Add the garlic and cook, uncovered, for 2 mins. Set aside. 3 Meanwhile, cook the parsnip chunks in a pan of boiling water for 15 mins or until tender. Drain, then return to the pan with 75ml of the stock and mash with a fork. Season to taste; set aside. 4 Blitz the mixed nuts in a food processor with the lentils, remaining stock, the mustard and vinegar, until the mixture has broken down and clumped together. 5 Put a third of the lentil mix in the bottom of the lined tin, pressing it Éô Á»÷ «ÂãÉ ã¨ Û Vèã ¨ »¢ 㨠leeks on top. Arrange half the carrot ribbons on top, then follow with half the parsnip mash. Repeat this layering £ «Â «ۨ«Â£ ô«ã¨ 㨠Á «Â«Â£
» Âã«» Á«ö V ÛÛ Éô Á»÷ ÛÉ ã¨ ã everything is compact. 6 Cover the tin with foil and bake for ¨ ÁÉó«Â£ 㨠¢É«» ¢É 㨠 » 15 mins and adding the pine nuts on a ÛÁ »» ¸«Â£ ã ÷ ¢É 㨠 » Á«ÂÛ É¢ baking time. Leave the cake to rest in the tin for 10 mins, then carefully turn out onto a serving platter. 7 While the cake is resting, make the rest of the topping. Heat the oil in a large, lidded frying pan and add the carrot and parsnip ribbons; season. Cover and cook for 10 mins or until the vegetables have softened. Decorate the top of the cake with the vegetable ribbons, thyme sprigs and toasted pine nuts. Each serving contains Energy
2085kJ 500kcal 25%
Fat
Saturates
Sugars
Salt
32g 4g 17g 1.4g 46% 18% 19% 23%
of the reference intake. See page 8. Carbohydrate 36g Protein 18g Fibre 15g
L EMON MERING UE BRÛL É E TART Serves 12 Takes 1 hr 50 mins plus chilling Cost per serve 79p 5 eggs £ £É»  Ûã Ûè£ Ô»èÛ ã ÛÔ » ÁÉÂÛ û Ûã »» ¶è« ÷Éè  Á» Ô»èÛ Ûã «ÔÛ É¢ û Ûã ãÉ É ã Á» Éè » Á Á«Â« Á «Â£è Û ¨  ¢è» ¢ Û¨ Á«Âã » ó Û ãÉ É ã For the pastry £ Ô» «Â Éè Ô»èÛ öã ¢É èÛã«Â£ £ « «Â£ Ûè£ £ É» èãã è É Â£ û Ûã ££ »«£¨ã»÷ ã Â
1 cÉ Á ¸ ã¨ Ô Ûã ÷ »«ãû 㨠Éè icing sugar and a pinch of salt in a food processor. Add the butter and orange û Ûã Ôè»Û ãÉ Â èÁ Û Gradually add the egg while blitzing. cÉ Á ¸ ÷ ¨  Ûã« ãÉ£ 㨠㨠Éè icing sugar and salt in a bowl. Add the èãã  û Ûã  èÛ ÷Éè £ ã«ÔÛ ãÉ è 㨠èãã «ÂãÉ ã¨ Éè «ûû» over the egg and quickly mix with a butter knife until it comes together in large clumps. Shape into a disc and ô Ô «Â »«Â£ »Á ¨«»» ¢É Á«ÂÛ 2 K »«£¨ã»÷ Éè Ûè ¢ É»» Éèã the pastry to the thickness of a pound coin and use it to line the base and
sides of a 25cm loose-bottomed tart tin. Prick all over with a fork and trim the edges. Chill for at least 30 mins. Put a baking sheet in the oven and preheat to gas 6, 200°C, fan 180°C. 3 Line the pastry case with baking Ô Ô Â »» ô«ã¨ ¸«Â£ ÂÛ É uncooked rice. Put on the hot baking sheet and bake for 15 mins. Remove the paper and beans, then bake for another 8 mins. Remove from the oven then reduce the temperature to gas 1, 140°C, fan 120°C. 4 Whisk the eggs and 200g caster sugar until combined. Whisk in 200ml lemon juice and the zest, then the cream. Carefully pour into the pastry case. Return to the oven and bake for 30 mins. Meanwhile, scorch the tops of the mini meringues with a blowtorch or under the grill to caramelise. 5 Let the tart cool for 20 mins, then carefully remove from the tin. Sprinkle the top with 1Ω tbsp caster sugar in a thin, even layer, then scorch with a »ÉôãÉ ¨ É « ÷ è ¨Éã £ «»» Decorate with the toasted meringues, lemon zest strips and mint leaves. Each serving contains Energy
1229kJ 293kcal 15%
Fat
Saturates
Sugars
Salt
15g 9g 28g 0.1g 21% 43% 32% 2%
of the reference intake. See page 8. Carbohydrate 40g Protein 3g Fibre 1g
For more Easter lunch recipes, visit tesco.com/realfood
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WEEKEND COOKING
USE IT UP You’ll have 190g pastry left over – wrap ªâ ⪢§âºö ªÁ ºªÁ¢ ºÀ Á freeze for another recipe.
Lemon meringue brûlée tar t re c i p e o n p 4 5
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Valid from 07/03/2018 until 31/03/2018 For use once in-store FREE
MARCH 2018
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c&×ÁÛ %Â, ÉÂ,«ã«ÉÂÛƬ This coupon has no cash redemption value and can be redeemed Happy only once in-store. Only one coupon per transaction.Easter! Hand this !ÉèÔÉ ãÉ ã¨# c#Û!É !¨#!¸Éèã ÉÔ#×%ãÉ× ãÉ ×#!#«ó# ã¨# &#Â#ĉ ãÛ as above. Kā &× &Â,Û ŲųƬŵŹƬŵŹ É ųűƸŰųƸŲŰűŸ. Valid in the UK %Â( /KD É»÷ %Â( %!×ÉÛÛ %»» c#Û!É ÛãÉ×#ÛƲ Kā #× «Û Ûè&¶#!ã ãÉ availability. Copied, damaged and defaced coupons will not be accepted. This coupon is, and shall remain the property of Tesco Stores Ltd and is not for resale or publication. For full terms and conditions, please refer to Tesco.com/clubcard/help/termsand-conditions. O O O
Best-ever roast Crafts for the kids Brilliant bakes
SPRING GARDEN TIPS
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EASY FAMILY RECIPES
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MONEY-SAVING IDEAS
This spring try a snack you can feel good about. Discover NEW Sunbites Veggie Harvest - our deliciously crunchy multigrain snacks, now with added veg!
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M ini Easter egg choux buns with raspb err y & vanilla cream
Mini bakes Kids will love helping to make these Easter treats… and the whole family will enjoy eating them 50
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EASTER BAKING
MINI EASTER EGG CHOUX B U N S W I T H R A S P B E RRY & VA N I L L A C RE A M ô«ã¨Éèã »»«Â£ É decoration Takes 1 hr 30 mins plus cooling Makes 16
Cost per bun 25p £ Ô» «Â Éè ãÛÔ Ûã Ûè£ £ èÂÛ »ã èãã « Ô»èÛ öã ¢É £ ۫£ ££Û ã  %ÈÖ â§ ººªÁ¢ Á ÈÖ âªÈÁ Á» ô¨«Ôԫ£ Á ã ÛÔ « «Â£ Ûè£ ãÛÔ ó «»» öã ã £ ÛÔ « Û èÛ¨ £ É÷ » « «Â£ Ûè£ ¢ÉÉ É»Éè £ »Û «Â ó «ÉèÛ É»Éè Û
1 V ¨ ã 㨠Éó  ãÉ £ Û ¢  Ÿ / Éô» Á«ö ãÉ£ 㨠㨠Éè  Ûè£ D »ã 㨠èãã ô«ã¨ 150ml water in a medium saucepan Éó »Éô ¨ 㠫£ ãÉ ã¨ É«» 㨠 㨠Éè  Ûè£ «Â É £É Y ÁÉó ¢ ÉÁ 㨠¨ ã  ã ô«ã¨ a wooden spoon for 2 mins until the Á«öãè ¢É ÁÛ ÛÁÉÉ㨠»» 㨠㠻 ó Û ã¨ Û« Û É¢ ã¨ Û è Ô Â »  2 c«Ô «ÂãÉ Éô»  » ó ãÉ ÉÉ» ¢É Á«ÂÛ ' è »»÷ 㨠££ ãÛÔ ã ã«Á ã«Â£ èÂã«» ÷Éè ¨ ó ÛÁÉÉã¨, Û¨«Â÷ Ô Ûã >«£¨ã»÷ £ Û Û¨ ãÛ É¢ ¸«Â£ Ô Ô Â Ô» É ¸«Â£ ã ÷Û £ Û Û« èÔ ]ÔÉÉÂ ã¨ Ô Ûã «ÂãÉ Ô«Ô«Â£ £ ô«ã¨ Á Éè nozzle and pipe 16 egg shapes (6cm tall ö Á ô« » ó«Â£ Á£ Ô ãô  ¨ ÉÂ Û Éɸ Û ã«Ô » ¢ã 3 ¸ ¢É Á«ÂÛ ã¨ Â «Â Û ã¨ Éó  ã ÁÔ ãè ãÉ £ Û ¢   ¸ ¢É ÂÉ㨠Á«ÂÛ èÂã«» 㨠¨Éèö èÂÛ »«£¨ã £É»  Éô  Á ãÉ ã¨ ãÉè ¨ Y ÁÉó from the oven and pierce the underside É¢ ¨ è ô«ã¨ Û¸ ô ãÉ »»Éô 㨠Ûã Á ãÉ Û Ô ÉÉ» É ô« ¸ 4 D Âô¨«» Á ¸ 㨠»»«Â£ t¨«Ô 㨠cream with the icing sugar, then gently ¢É» «Â 㨠ó «»» öã ã  èÛ¨ ÛÔ « Û V«Ô 㨠Á «ÂãÉ ã¨ ÉÉ» èÂÛ ã¨ É裨 㨠Ûã Á ¨É» 5 ]«¢ã 㨠É÷ » « «Â£ Ûè£ «ÂãÉ Éô»  ã ÛÔ É» ô ã ã together with an electric whisk on the lowest speed for 2–3 mins until you ¨ ó ÛÁÉÉ㨠Ûã« ÉÂÛ«Ûã  ÷ Ô Â «Â£ É 㨠ÂèÁ É¢ ¢ÉÉ
É»Éè Û ÷Éè è۫£ «ó« 㨠« «Â£ «ÂãÉ Û Ô ã Éô»Û  « Âã ¢ÉÉ É»Éè ãÉ ¨ É ãÉ ã Ô Ûã » É»Éè Û 6 E öã ÛÔÉÉ 㨫 É¢ ¨ É¢ 㨠coloured icings into separate «ÛÔÉÛ » ԫԫ£ £Û èã É ã¨ ends to create a 1-2mm hole, then pipe  ££ Éè㻫 ÉÂãÉ ¨ ¨Éèö è 7 Add a few drops of water to the Á «Â«Â£ « «Â£Û ãÉ ã 㨫 ¸ èã slightly runny icing that spreads out on «ãÛ Éô ô«ã¨«Â Û Û èã É Û ã èÂ É ã¨ £ É¢ 㨠¨Éèö ]ÔÉÉ «ÂãÉ ã¨ Ô«Ô«Â£ £Û É¢ ã¨ Û Á É»Éè  èÛ ãÉ ¢è»»÷ »» 㨠Éèã»«Â Û Decorate with other colours to look »«¸ «£¨ã Ûã ££Û c¨ « «Â£ ô«»» ãÉè ¨ ÷ «Â Á«ÂÛ èã ô«»» ã ¸ ¨ Û ãÉ ÉÁÔ» ã »÷ Û ã c¨ èÂÛ ô«»» ¸ Ô ¢É ÷Û «Â 㨠¢ « £ ÛÔ ã of a healthy diet, we recommend this «Ô ¢É ÛÔ « » É Û«ÉÂ É ã ã Each choux bun contains Energy
747kJ 172kcal 9%
Fat
Saturates
Sugars
Salt
9g 5g 18g <1g 13% 26% 20% 1%
of the reference intake. See page 8. Carbohydrate 21g Protein 2g Fibre 0g
H O T C RO S S B U N N I E S Makes 16 Takes 1 hr 10 mins plus 2-3 hrs rising Cost per bunny 31p £ Û ¨ ã ¢ Ûã ã«É « ÷ Ûã £ Ûã Ûè£ Ô»èÛ ã ÛÔ öã Á» Á«»¸ ô Á èã ÂÉã ¨Éã É Ûã Á«Â£ Ô»èÛ ã ÛÔ ¢É É ã«Â£ £ Ûã É£ ô¨«ã Éè ã ÛÔ Á«ö ÛÔ« ãÛÔ £ É蠫 ÁÉ ãÛÔ £ Éè ÂèãÁ £ É Â£ Û û Ûã £ èÂÛ »ã èãã ¨«»»  « ãÛÔ É Â£ öã ã £ Á«ö « ¢ è«ã Ô»èÛ Éèã £ ¢É ÷ Û £ ô¨«ã ¨É É» ã ¨«ÔÛ Ûè Éô É«» ¢É £ ۫£ ££ ÷É»¸ Á«ö ô«ã¨ ã ÛÔ Á«»¸ £ Ô» «Â Éè
1 D«ö 㨠÷ Ûã «Â ÛÁ »» Éô» ô«ã¨ 㨠ã ÛÔ Ûè£ ã ÛÔ É¢ 㨠warm milk and set aside for 5 mins ãÉ ã«ó ã 㨠÷ Ûã 2 Vèã 㨠Éè £ É¢ 㨠Ûè£ ã¨ ÛÔ« Û É Â£ û Ûã  èãã «Â Û É Éô» hÛ ÷Éè £ ã«ÔÛ ãÉ
è 㨠Á«öãè ãÉ£ 㨠èÂã«» «ã Û Á » Û èÁ Û ]㫠㨠É裨 ã¨ É Â£ öã ã  « ¢ è«ã 㨠÷ Ûã Á«ö  ÁÉÛã É¢ 㨠Á «Â«Â£ ô Á Á«»¸  Á«ö ãÉ sticky dough, adding more milk if the Á«öãè «Û ÷ É èÁ »÷ wÉè Á«£¨ã ÂÉã  «ã »» c«Ô Éèã ÉÂãÉ »«£¨ã»÷ Éè Ûè ¢  ¸Â ¢É Á«ÂÛ or until the dough is smooth and » Û㫠㨠¨É É» ã ¨«ÔÛ Â knead for a further 2 mins until ó »÷ «Ûã « èã 3 Place the dough on a lightly £ Û ¸«Â£ Û¨ ã  Éó ô«ã¨ »«£¨ã»÷ É«» »«Â£ »Á > ó «Â ô Á place to rise for 1-2 hrs or until Éè » «Â Û«û 4 Divide the risen dough into 16 equal »»Û 㨠 ɻ» ¨ «ÂãÉ Â Éó » hÛ scissors to make a horizontal cut a third of the way into each oval to make the ears, then shape the tops of the Û ô«ã¨ ÷Éè £ Û ÛÉ ã¨ ÷ Éè «ó« ãô  £ Û ¸«Â£ ã ÷Û » ó«Â£ ÂÉ裨 ÛÔ ãô  㨠Á ¢É ¨ ãÉ Éè » «Â Û«û Éó £ «Â ô«ã¨ 㨠ɫ» »«Â£ »Á  » ó ÛÉÁ ô¨ ô Á ¢É ¨ 5 V ¨ ã 㨠Éó  ãÉ £ Û ¢  ¢è»»÷ Û¨ Ô ã¨ è« Û «¢  ÛÛ ÷ èÛ¨ 㨠££ ÷É»¸ Á«öãè ó »÷ Éó 㨠èÂÛ D«ö 㨠Ի «Â Éè ô«ã¨ ã ÛÔ Á«»¸  ÛÔÉÉ «ÂãÉ Ô«Ô«Â£ £ ô«ã¨ ÁÁ Éè ÂÉûû» V«Ô Û ÷ Û ÉÛÛ nose and a mouth, then stick on «Û«ÂÛ É è ÂãÛ ¢É 㨠÷ Û ¸ ¢É Á«ÂÛ èÂã«» £É»   hollow-sounding when tapped on the è ۫ c ÂÛ¢ ãÉ ô« ¸ 6 / ÛÁ »» Ô Â ¨ ã 㨠Á «Â«Â£ £ Ûè£ Â ã ÛÔ ¨Éã ô ã Éó a medium heat until the sugar has «ÛÛÉ»ó èÛ¨ 㨠Û÷ èÔ Éó 㨠èÂÛ Û ã Û« ãÉ ÉÉ» ]ãÉ in an airtight container at room ã ÁÔ ãè ¢É èÔ ãÉ ÷Û Û Ô ã of a healthy diet, we recommend this «Ô ¢É ÛÔ « » É Û«ÉÂ É ã ã Each bun contains Energy
1478kJ 350kcal 18%
Fat
Saturates
Sugars
Salt
10g 5g 29g 0.1g 14% 26% 32% 2%
of the reference intake. See page 8. Carbohydrate 62g Protein 7g Fibre 2g
For more Easter baking ideas, visit tesco.com/realfood
51
Hot cross bunnies re c i p e o n p 51
EASTER BAKING
M E RI N G U E C H I C KS Makes 22 Takes 1 hr 20 mins plus 1 hr cooling
and drying Cost per chick 4p 2 medium egg whites, at room temperature 120g caster sugar (or double the weight of your egg whites) Ω tsp vanilla extract food colour gels, in yellow, black and orange
Û«»÷ /¢ 㨠÷ É ã ãè  㨠Á ãÉ ã¨ Éó  ¢É ¢ ô ÁÉ Á«ÂÛ èÂã«» 㨠÷ É ] ã Û« ãÉ ÉÉ» ¢É Á«ÂÛ 6 Vèã ÉÔÛ ¨ É¢ 㨠» ¸  orange food colour gels in separate ÛÁ »» Éô»Û h۫£  ô Â Ô «Âã èÛ¨ Á«ö ÉÔÛ É¢ ô ã «ÂãÉ ¨ É»Éè V «Âã ÷ Û ¸Û ¢ ã and head feathers onto the ¨« ¸Û > ó ãÉ ÷ ¢É Á«ÂÛ c¨ ¨« ¸Û  ÛãÉ «Â  « ã«£¨ã ÉÂã «Â ã ÉÉÁ ã ÁÔ ãè ¢É èÔ ãÉ ô ¸ Û Ô ã É¢ ¨ »ã¨÷ « ã ô recommend this recipe for a special É Û«ÉÂ É ã ã Each meringue contains Energy
Fat
Saturates
Sugars
Salt
105kJ 25kcal 1%
0g 0%
0g 0%
6g 7%
0.0g 0%
of the reference intake. See page 8. Carbohydrate 6g Protein 0g Fibre 0g
Y
/V ] MIMA SINCLAIR V,KcK'Y V,w STUART OVENDEN &KK ]cw>/E' BIANCA NICE VYKV ]cw>/E' MORAG FARQUHAR
1 V ¨ ã 㨠Éó  ãÉ £ Û ¢  >«Â ¸«Â£ ã ÷Û ô«ã¨ ÂÉÂÛã« ¸ ¸«Â£ Ô Ô Vèã 㨠££ ô¨«ã Û «Â » £ »  ÂÉ Ի Ûã« Éô»  ã ô«ã¨  » ã « ô¨«Û¸ Ûã ã«Â£
É »Éô ÛÔ Â £ è »»÷ «Â ۫£ ãÉ ¨«£¨ t¨«Û¸ ¢É Á«ÂÛ É èÂã«» ÷Éè ¨ ó Ûã« Á«ö 㨠㠨ɻ Û «ãÛ Ô ¸Û 2 㨠Ûè£ ã ÛÔ ã ã«Á ô¨«Û¸«Â£ ô »» ãô  «ã«ÉÂÛ èÂã«» »» 㨠Ûè£ «Û «Â É ÔÉ ã ÉÂã«Âè ô¨«Û¸«Â£ ¢É ¢è 㨠Á«ÂÛ ãÉ ÉÁÔ» ã »÷ «ÛÛÉ»ó 㨠Ûè£ 3 Once the meringue is smooth and £»ÉÛÛ÷ ô¨«Û¸ «Â 㨠ó «»»  »«ãã» ÷ »»Éô ¢ÉÉ É»Éè £ » èÂã«» 㨠Á«öãè «Û «£¨ã ÷ »»Éô  ÂÉã Ûã ¸÷ ]ÔÉÉ 㨠Á «Â£è «ÂãÉ Ô«Ô«Â£ £ ãã ô«ã¨ Éè Á ÂÉûû» 4 Pipe 22 small circles onto the lined ¸«Â£ ã ÷ Á Ô ã 㨠 ¢è»»÷ pipe a smaller circle on top of each É «ۨ«Â£ ô«ã¨ Ô ¸ 5 ¸ ¢É Á«ÂÛ t¨  㨠Á «Â£è Û ÷ 㨠÷ ô«»» Ôè»» É ã¨ Ô Ô
For more Easter baking ideas, visit tesco.com/realfood
53
Lamb & spring g r e e n s w r e a th re c i p e o n p 5 6
Made to share Enjoy the long Easter we ekend with buf fet-st yle dishes to fe e d a crowd 54
EASTER BUFFET
Greek p otato gratin re c i p e o n p 5 6
Sweet pea salad re c i p e o n p 5 6
55
EASTER BUFFET
L AMB & SPRING GREENS WREATH
G RE E K P O TAT O G R AT I N
SW E E T P E A S A L A D
Serves 8 Takes ¨ Á«ÂÛ Cost per serve £1
Serves 8 Takes 1 hr 30 mins Cost per serve 82p
DF Serves 8 Takes Á«ÂÛ Cost per serve
£ Ô ¸ » Á Á«Â 1 tsp olive oil É«É  »÷ ¨ÉÔÔ £ »« »Éó Û Â »÷ ¨ÉÔÔ ãÛÔ £ Éè èÁ«Â ã ÛÔ ãÉÁ ãÉ Ôè £ Û»« ÛÔ «Â£ £ ÂÛ ãÛÔ « É £ ÂÉ £ ÉÛ Á ÷ » ó Û Â »÷ ¨ÉÔÔ Ô»èÛ öã ãÉ £ «ۨ ÉÔã«É » Ÿ Û¨ ãÛ »É Ô Ûã ÷ £ èãã Á »ã ¨  ¢è» Û Û Á Û Û £' ¸ Ûã÷» »Éô ¢ ã ÷É£è ã £ Á«Âã » ó Û ¨ÉÔÔ
1.5ltr vegetable stock ãÛÔ Û É 1.25kg Desiree or Maris Piper potatoes, Ô »  èã «ÂãÉ Ωcm slices 1 tbsp olive oil Á» ô¨«Ôԫ£ Á É«É 㨫»÷ Û»« 3 whole roasted red peppers from a jar, «Â  É裨»÷ Û»« 200g pack low-fat salad cheese, èÁ » 150g pitted Kalamata or black olives ãÛÔ « É £ ÂÉ Û«» » ó Û ãÉ £ «ۨ
£ ¢ Éû Â Ô Û >«ãã» ' Á » ããè Û » ó Û Û Ô £ô ã ÛÛ É » Á Û » ããè £ Ô ¸ Á«Âã » ó Û Ô« ¸ £ £ Ûè£ ÛÂ Ô Ô Û Â »÷ shredded £ «Û¨ Û ã «ÁÁ  Öè ã For the dressing ãÛÔ Â£»«Û¨ ÁèÛã ÔÉô » ÁÉ ¶è« ã ÛÔ öã ó« £«Â É»«ó É«» ãÛÔ « ó«Â £ ãÛÔ Ûã Ûè£ ãÛÔ ô¨É» £ «Â ÁèÛã
1 Put the stock in a large saucepan with ¨ »¢ ã¨ Û É «Â£ ãÉ ã¨ É«» 㨠 㨠ÔÉã ãÉ Û É«» ¢É Á«ÂÛ «Â Éó Éô» Û ó«Â£ 㨠ÛãÉ ¸ V ¨ ã 㨠Éó  ãÉ £ Û ¢  Ÿ 2' Û »ã ¸«Â£ «Û¨ ô«ã¨ ¨ »¢ 㨠ɫ» D«ö Á» É¢ ã¨ Û ó ÛãÉ ¸ with the cream and the remaining Û ÉÂ Û ÛÉ 3 Layer a quarter of the potatoes in 㨠¸«Â£ «Û¨ 㨠 ÛÔ «Â¸» Éó third of the red onion and red pepper  Öè ã É¢ 㨠¨ Û É»«ó Û Â É £ ÂÉ Y Ô ã ãô« 㨠 «ۨ ô«ã¨  » » ÷ É¢ ÔÉã ãÉ Û É»«ó Û Â ¨ Û VÉè Éó 㨠Á÷ ÛãÉ ¸ then top with a scattering of oregano  » ¸ Ô ÔÔ Éó ô«ã¨ ¢É«» 4 ¸ ¢É Á«ÂÛ ã¨ Â ÁÉó 㨠¢É«»  ¸ ¢É ¢è 㨠Á«ÂÛ É èÂã«» 㨠ãÉÔ «Û £É»   «ÛÔ > ó ãÉ Ûã  ¢É Á«ÂÛ ¢É Û ó«Â£ cÉÔ ô«ã¨ 㨠۫» » ó Û
1 »  ¨ ã¨ Ô Û «Â Ô Â É¢ É«»«Â£ ô ã ¢É Á«ÂÛ ã¨ Â ¢ Û¨ è ɻ ô ã  «Â Vèã ã¨ Û » » ó Û Â Á«Âã É » £ Ô» ãã ] ãã Éó ã¨ Ô Û Ûè£ Û ÔÛ Â «Û¨ Û Û ÛÉ ô«ã¨ » ¸ Ô ÔÔ Â ãÉÛÛ ãÉ£ 㨠2 Add the mustard powder to a small Éô» ]ã« «Â 㨠» ÁÉ ¶è« »«ãã» ã ã«Á ãÉ Á ¸ ÛÁÉÉã¨ Ô Ûã 㨠ɫ» ó«Â £ Ûè£ Â ô¨É» £ «Â ÁèÛã  Á«ö ô »» Leave for 2 mins for the sugar to «ÛÛÉ»ó 㨠 Ûã« £ «Â Â Û ÛÉ t¨  ÷Éè ÷ ãÉ Û ó «ûû» 㨠Û۫£ Éó ã¨ Û »
Fat
Saturates
23g 11g 32% 56%
Sugars
Salt
5g 6%
0.7g 11%
Energy
1458kJ 350kcal 18%
Fat
Saturates
3g 5%
1g 3%
Sugars
Salt
3g <0.1g 4% 1%
of the reference intake. See page 8. Carbohydrate 5g Protein 3g Fibre 2g Source of protein; source of vitamin C; source of vitamin B12
Fat
Saturates
21g 8g 29% 38%
Sugars
Salt
6g 6%
2.3g 39%
Wine match
of the reference intake. See page 8. Carbohydrate 34g Protein 9g Fibre 4g
of the reference intake. See page 8. Carbohydrate 28g Protein 16g Fibre 2g
56
Energy
258kJ 62kcal 3%
For more sharing recipes, visit tesco.com/realfood
USE IT UP Use the leftover stock from the gratin for paella or risotto, or freeze it.
è Ûã«Â£ ô«ã¨ ÷ ¢ è«ãÛ ã¨ Û ô«Â Û Ô « ô »» ô«ã¨ » Á finest* Marlborough Pinot Noir, £8.50; finest* Hawke’s Bay Syrah, £10
/V ] CHETNA MAKAN, SARAH COOK V,KcK'Y V,w GARETH MORGANS &KK ]cw>/E' EMMA JANE FROST VYKV ]cw>/E' JENNY IGGLEDEN
Energy
Each serving contains
Each serving contains
Each serving contains 1580kJ 379kcal 19%
ã
Y
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Ô
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Have your shopping delivered free for 30 days. Shop every day if you want, as long as you spend over ÂŁ40 each time. Find out more at tesco.com/ds
Refuel with Blend Active
®
Refreshing your mind & body everyday Life can be a little hectic sometimes. You put your body and mind through a lot each day, and keeping healthy is essential. Whether it’s recovering from a work-out or just recovering from work, nutrition doesn’t need to be complicated. Keep your lifestyle fresh with the Breville Blend Active Personal Blender. Just throw in
THE WEEKEND REFUEL Combining sources of potassium, carbohydrates, fibre, vitamins, protein and antioxidants this smoothie is designed to refresh, revive and refuel body and mind. It tastes great too! Simply add all the ingredients to your Blend Active bottle, blend and go!
your ingredients, blend and go. Super smoothies at the touch of a button.
Ingredients • 1 Frozen Banana
Are you ready to refuel?
• Handful of Raspberries •
tsp Ground Cinnamon
•
tsp Ground Ginger
• 400ml Coconut Milk • 1 tbsp Chia Seeds • 1 tbsp Honey
STEP 1
STEP 2
STEP 3
ADD INGREDIENTS
BLEND
GO!
per portion (200g) SERVES
ENERGY
FAT
SATURATES
SUGAR
SALT
1
452kJ 106kcal 5%
1.8g LOW 3%
0.4g LOW 2%
19g MED 21%
0.38g LOW 6%
% of an adult's reference intake Typical values per 100g: Energy 226kJ/53kcal
Average rating 4.8 stars out of 5
Blend Active
®
UK’s No. 1 Selling Blender* *Independent Retail Audit Data Oct 17 MAT Sales Units
For more fresh ideas visit: www.turnonyourcreativity.com
HOW TO
The grown-up
guide to chocolate From dazzling mirror glaze to mar vellous marbling, the skills of a chocolatier are easier to master than you might think
*Mintel research
O
nce a rare and expensive treat, chocolate is now a beloved sweet snack, with the average Brit eating almost 7kg of it every year*. Whether you prefer your chocolate white and sweet or dark and intense, it’s a versatile ingredient that pairs well with an ÷ É¢ óÉè Û «Â »è «Â£ Ûè ¨ 軫¸ »÷ candidates as beetroot, chilli and tomato. It’s not just for dessert, either: stir a little dark chocolate into a chilli con carne, or mix cocoa powder with paprika and sugar and rub over barbecue ribs. Try to use the best quality chocolate you can when cooking, as the higher cocoa Ô Âã £ Û ÂÉã É»÷ »«ó ÁÉ óÉè but also make for a more stable ingredient that’s easier to work with. Some of the more impressive techniques need bit of Û¸«»» èã É 㠻 ã 㨠ã Ôèã ÷Éè É Éè simple recipes will teach you everything you need to know.
59
Marbling c¨«Û «Û É ɢ 㨠ÁÉÛã Û«ÁÔ» èã ã«ó É ã«É 㠨«Öè Û ¢É ¨É É» ã D »ã ãôÉ É ÁÉ ó « ã« Û Û Ô ã »÷ ÔÔ»÷ » ÷ É¢ É ɻÉè 㨠 Éã ô«ã¨ 㨠others and swirl together. Need to know ¢è» ÂÉã ãÉ Ûô« » 㨠ɻÉè Û ãÉÉ Áè ¨ É ã¨ ÷ »» blend and become muddy.
M A RB L E D C H O C O L AT E ‘PUDDLES’ Makes 40 large puddles Takes 30 mins plus setting Cost per serve 10p £ Á«»¸ ¨É É» ã 100g ĈÁ�ÚâƧ ]ô«ÛÛ Ÿ  »÷ ¨ÉÔÔ £ ô¨«ã ¨É É» ã
GF
 »÷ ¨ÉÔÔ ¸ ¨É É» ã  »÷ ¨ÉÔÔ
1 Put each chocolate in a separate heatproof bowl. Place each over a pan of barely simmering water, making sure the water doesn’t touch the bowls, and heat until the chocolates are melted. 2 >«Â » £ ã ÷Û ô«ã¨ ÂÉÂÛã« ¸ baking paper. Spoon 2 tsp milk chocolate onto one corner of a tray to create a ‘puddle’ shape about 5cm ô« Y Ô ã ãÉ »» 㨠ã ÷ h۫£ teaspoon, drop a little dark chocolate then a little white chocolate onto the puddles. Use a skewer or the tip of a small knife to gently swirl the chocolates together so that they marble but don’t completely combine. Repeat with the remaining chocolate. Tap the trays very lightly on a work surface to dislodge any bubbles. 3 > ó ãÉ Û ã «Â ÉÉ» Ô» èã not in the fridge as this will cause the ¨É É» ã ãÉ »ÉÉÁ ¢É ¨ Û K solid, store in airtight containers in a ÉÉ» Ô» èã ÂÉ㠫 㨠¢ « £ ¢É up to 1 week. Each puddle contains Energy
Fat
Saturates
324kJ 78kcal 4%
5g 7%
3g 15%
Sugars
Salt
7g <0.1g 7% 1%
of the reference intake. See page 8. Carbohydrate 7g Protein 1g Fibre 1g
60
For more chocolate recipes, visit tesco.com/realfood
HOW TO
Ganache A smooth, silky chocolate sauce when hot or a dense creamy spread when cooled and set, ganache is made by mixing hot liquid with chocolate. Need to know c¨«Û «Ô ôÉ ¸Û ô »» ô«ã¨ óÉè ¸ ¨É É» ã ãÉÉ Â Â ó £ Â Â « ÷ ¢ «¢ ÷Éè èÛ ¢ ¢ ÉÁ ó « ã÷
S A LT E D C A R A M E L T RU F F L E S GF Makes 45 uncoated truffles only Takes 30 mins plus cooling and setting Cost per serve 12p
Á» ÛÔ «Â£ É »ã 250g ĈÁ�ÚâƧ ]ô«ÛÛ Ÿ  »÷ ¨ÉÔÔ ã ÛÔ Û »ã Á » Á» Éãã» £ É É ÔÉô
ô ã ¸ ¨É É» ã óÉè ¢ ÉÁ
1 Bring the water to the boil in a medium saucepan. Remove from the heat, add the chocolate and whisk to form a smooth ganache. Stir in the Û »ã Á » óÉè > ó ãÉ ÉÉ» ¢É 30 mins, then cover and transfer to the ¢ « £ ãÉ ¨«»» ¢É ¨ Û É èÂã«» Á èã not hard (check every 20 mins after the Ûã ¨ Û ¢ « £ ã ÁÔ ãè Û « 2 Generously dust a tray and your hands with cocoa powder. Using 2 teaspoons, spoon small balls (about ãÛÔ «Â Û«û É¢ 㨠£  ¨ Á«öãè  roll into smooth balls in your hands. Roll ¨ã è É 㨠ã ÷ ãÉ É ã «Â É É powder. Store in an airtight container in the fridge for up to 2 weeks. Each truffle contains Energy
Fat
Saturates
158kJ 38kcal 2%
3g 4%
2g 10%
Sugars
Salt
1g <0.1g 1% 0%
of the reference intake. See page 8. Carbohydrate 1g Protein 1g Fibre 1g
FLAVOUR TWIST Instead of water, try adding almond or È ÈÁçâ Àªº· È or freshly squeezed orange juice.
61
XXXXXXXXXXXXXXX HOW TO
Mirror glaze
TOP TIP
M I RRO R- G L A Z E D C H E E S E C A K E Serves 6 Takes 35 mins plus freezing and cooling Cost per serve £1.36 10g Dr Oetker gelatine, from a 12g sachet 70g condensed milk 100g caster sugar 140g tube Dr Oetker liquid glucose 100g ĈÁ�ÚâƧ Swiss 85% dark chocolate 540g ĈÁ�ÚâƧ Madagascan vanilla cheesecake To decorate (optional) 10g ĈÁ�ÚâƧ white cooking chocolate with vanilla, melted 5g gold confetti or gold edible glitter
1 Freeze the cheesecake for 2 hrs so it is cool enough to make the glaze set. 2 Put the gelatine in a bowl and pour over 50ml cold water. Stir to combine, then set aside for 5 mins to thicken. 62
3 Mix the condensed milk, sugar, glucose and 50ml water in a small pan, then set over a medium-low heat and bring to a simmer. Remove from the heat and stir through the gelatine mix. 4 Put the dark chocolate in a large, heatproof bowl. Pour the condensed Á«»¸ Á«ö ã¨É裨  ۫ ó Éó 㨠top. Leave for 5 mins to melt. Fully submerge the blade of a stick blender in the mix and, holding the blender very still, blitz for 1 min until smooth and free from bubbles. Or, stir very gently to combine; avoiding beating any air into the mix. 5 Leave to cool for 5-10 mins, stirring occasionally to stop a skin forming, until it reaches 33°C. If it goes below 30°C, heat in the microwave for 5-sec bursts to warm up. If making without a thermometer, watch the glaze closely and pour when it’s just starting to thicken, but still pours easily.
For more chocolate recipes, tesco.com/realfood Evelliquas il ium velia sae et, visit utempor a ditissi del mod et, conet vel evelis
6 Remove the cheesecake from the freezer and place on a wire rack set over a tray to catch excess glaze (see below). Pour the glaze over the cheesecake in a circular motion from the centre until the top and sides are evenly coated. 7 Allow to drip and set for 5 mins. If decorating, carefully drizzle the white chocolate over one side, then sprinkle ô«ã¨ É¢ ãã« É £»«ãã ãÉ Â«Û¨ ¨«»» covered, for up to 3 days. Save the rest Cover the drip tray with »«Â£ »Á 㨠 ÛÖè û ö ÛÛ £» û «ÂãÉ û«Ô èÔ ¢ û £ ]Öè û 㨠« from the bag, then put in another bag. Chill for up to 7 days. Microwave in a bowl in 10-sec bursts until smooth to reheat. Each serving contains Energy
2291kJ 548kcal 27%
Fat
Saturates
Sugars
Salt
28g 16g 47g 0.2g 40% 81% 53% 4%
of the reference intake. See page 8. Carbohydrate 66g Protein 8g Fibre 3g
WORDS EMMA FRANKLIN Y /V ] MIMA SINCLAIR V,KcK'Y V,w GARETH MORGANS, DAN JONES &KK ]cw>/E' EMMA JANE FROST VYKV ]cw>/E' JENNY IGGLEDEN, LUIS PERAL
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Gelatine is added to these sweet chocolate sauces, which helps them set almost instantly to a glossy shine when poured onto a chilled surface like a cheesecake. Long the secret of the skilled patissier, they’re actually easy to make, èã Öè« Ô ã« Â ãÉ ¨« ó Ô ¢ ã «ۨ Need to know Temperature is very important. Too hot and the glaze will èÂ É ÷Éè ¸ ãÉÉ É»  «ã ôÉ ã ÔÉè hÛ «£«ã » 㨠ÁÉÁ ã  « »»÷ ÔÉè ô¨  «ã Û ãô  Â
Whoosh. Pay fast with your phone while collecting Tesco Clubcard points. All in a single scan. Download the Tesco Pay+ app today.
Tesco Pay+ is operated by Tesco Bank Apple, the Apple logo, and iPhone are trademarks of Apple Inc, registered in the U.S. and other countries. App Store is a service mark of Apple Inc. Google Play is a trademark of Google Inc.
MASTERCLASS
Spiced babka With rich ingredients and old-world charm, this easy, pull-apar t loaf cake is meant to be shared C I N N A M O N , C A RDA M O M & HAZELNUT BABK A Serves 10 Takes 2 hrs 15 mins plus 6Ω hrs proving Cost per serve 48p 125ml whole milk 7g sachet fast-action dried yeast £ Ô» «Â Éè Ô»èÛ öã ¢É èÛã«Â£ £ Ûã É£ ô¨«ã Éè ãÛÔ £ É蠫 ÁÉ £ Ûã Ûè£ Ω tsp salt 64
» £ ££ ã  £ èÂÛ »ã èãã è  ã ÉÉÁ ã ÁÔ ãè Ô»èÛ öã for greasing %ÈÖ â§ ººªÁ¢ £ èÂÛ »ã èãã ÛÉ¢ã  £ Ûɢ㠻«£¨ã Éô Ûè£ £ ¨ û »ÂèãÛ Â »÷ ¨ÉÔÔ ã ÛÔ £ É蠫 ÁÉ ãÛÔ £ Éè ÁÉÁ Û Û ¢ ÉÁ Éèã » £ ÔÉ Û %ÈÖ â§ ¢º ú £ Ûã Ûè£
1 Heat the milk in a small saucepan until warm, but not hot or steaming. Pour into a large bowl, sprinkle over the yeast and leave for 5 mins until foamy. /Â Û Ô ã Éô» ÉÁ «Â 㨠Éè Û cinnamon, sugar and salt. Add the egg and dry ingredients to the milk; stir until just combined. Scrape down the sides of the bowl, then knead the dough using a stand mixer with a hook attachment, or an electric whisk with a dough hook, for 10 mins until smooth and elastic. 2 Add the cubed butter and mix for 5 mins until you have a smooth but
RECIPE MIMA SINCLAIR PHOTOGRAPHY STUART OVENDEN FOOD STYLING SAL HENLEY PROP STYLING REBECCA NEWPORT
HOW TO
ã ¸÷ É裨 Éó ô«ã¨ »«Â£ »Á  leave to prove in the fridge for 6 hrs or overnight. 3 D ¸ 㨠»»«Â£ ÷ ã«Â£ 㨠èãã sugar, hazelnuts, cinnamon and ground cardamom together with an electric whisk until combined. Grease a 900g loaf tin (about 25 x 13cm) and line with nonstick baking paper. 4 Turn the dough out onto a well Éè ôÉ ¸ Ûè ¢  è۫£ Éè èÛã É»»«Â£ Ô«Â É»» Éèã ãÉ ö Á èÛã ô«ã¨ «ã«É » Éè Û ÷Éè É»» «¢  ]Ô ã¨ »»«Â£ ó »÷ over the dough, leaving a 1.5cm border. Starting at a long edge, roll up tightly like a Swiss roll. 5 Using a large sharp knife, cut the dough lengthways down the middle, stopping about 4cm from the end. Turn over both strands so the cut sides face up, then twist the two strands around each other, keeping the cut sides up. Press the two loose Â Û ãÉ£ 㨠ãÉ Â«Û¨ ¢è»»÷ Ô» one end of the dough in the corner of the tin and snake back and forth to the edges to create S shapes. Cover with »«Â£ »Á  » ó «Â ô Á Ô» ¢É Á«ÂÛ É èÂã«» Ôè  «Û  6 Preheat the oven to gas 4, 180°C, ¢  Y ÁÉó 㨠»«Â£ »Á  bake the babka for 15 mins, then cover with foil and return to the oven for 1 hr or until an inserted skewer comes out clean. If the mixture clings to the skewer, return to the oven, covered, for 15 mins, then remove and repeat until the skewer comes out clean. 7 Meanwhile, make the glaze. Put the sugar in a small saucepan with 75ml cold water. Bring to the boil, stirring to dissolve the sugar, then remove from the heat and leave to cool. 8 Remove the babka from the oven and immediately brush with the sugar glaze. Leave to cool for 15 mins in the tin before transferring to a wire rack to cool completely. It will keep for up to 4 days stored in an airtight container. As part of a healthy diet, we recommend this recipe for a special occasion or treat. Each serving contains Energy
1910kJ 458kcal 23%
Fat
Saturates
Sugars
Salt
29g 13g 24g 0.3g 41% 67% 26% 4%
of the reference intake. See page 8. Carbohydrate 47g Protein 6g Fibre 3g
PREPARE THE INGREDIENTS D ¸ Ûè ¢É
GIVE IT TIME
㨠èãã «Û ã ÉÉÁ ã ÁÔ ãè «Â£ É «ã ô«»» ÂÉã ÉÁ «Â Ô ÉÔ »÷ » ó«Â£ »èÁÔÛ «Â 㨠É裨
& ãÛ Â Ûè£ « ¨Â ÛÛ ãÉ ã¨ É裨  as they also slow the fermentation of the ÷ Ûã 㨠É裨 ó »ÉÔÛ ÁÉ óÉè
CREATE AN ELASTIC DOUGH
SWISS-ROLL EFFECT
ó«Â£ 㨠É裨 ãÉ Ô Éó ¢É ã » Ûã ¨ Û «Â the fridge slows down the rise and creates a ¢« Á ÁÉ » Ûã« É裨 㨠ã Û Û« ãÉ É»»
Rolling and twisting eliminates air pockets and creates swirls in the finished bread. Be ¢è» ÂÉã ãÉ ÛÖè û 㨠¢«»»«Â£ Éèã É¢ 㨠۫ Û.
>
TWIST IT
SECOND PROVING
h۫£ ÉÁ «Â ã«É ɢ Éè Û ã Û »É ¢ ã¨ ã «Û Ûã É£ ÂÉ裨 ãÉ ¨É» its twisted shape.
É ã ôÉ ÷ «¢ «ã »ÉÉ¸Û a little messy ô¨  ÷Éè place it in the tin – the second rise will improve its appearance; once baked it will look great.
MAKING THE DOUGH BY HAND Enriched dough is soft and sticky so it’s easier to make using a mixer or whisk, but it can be made by hand. As in step 1, put the ingredients in a large bowl and bring together using a butter knife, then ¸Â ÷ ¨  ¢É Á«ÂÛ É »«£¨ã»÷ Éè ôÉ ¸ Ûè ¢ èãã £ ã ã«Á É 㨠Âã of the dough, then fold the dough over the top. Stretch the dough, slapping it onto the surface until the butter is combined. Repeat, incorporating each piece of butter before adding the next. The É裨 ô«»» ÉÁ Ûã ã ¨÷ 㨠㨠 㠸÷ Éó ô«ã¨ »«Â£ »Á Â Ô Éó Û Ô ã¨ Á ã¨É
For more baking recipes, visit tesco.com/realfood
65
Make more of it Easy din ne rf
o
Your joint of meat will go fur ther with these sav v y ways to cook and ser ve pork, p beef and chicken
wo t r
One pork fillet… P O RK M I L A N E S E & S PAG H E T T I Serves 2 sauce only Takes 30 mins Cost per serve £1.77 £ ÔÉ ¸ »» ã ¨ »ó » £ã¨ô ÷Û ã ÛÔ Ô» «Â Éè ££ ã  £ ¢ Û¨ ô¨«ã èÁ Û £ èãã ãÛÔ É»«ó É«» £ ô¨É» ¢ Û¨ Û £ » ó Û £ ÛÔ £¨ ãã« £ô ã ÛÛ For the sauce ãÛÔ É»«ó É«» £ »« »Éó Û èÛ¨ ãÛÔ « É £ ÂÉ ãÛÔ tÉ Ûã Û¨« Û è £ ã«Â ¨ÉÔÔ ãÉÁ ãÉ Û
1 To make the sauce, heat the oil in a saucepan over a low heat. Add the garlic and oregano and fry for 20 secs. Add the Worcestershire sauce and tomatoes. Simmer for 10 mins. 2 Meanwhile, put half the pork on a É Â Éó ô«ã¨ »«Â£ »Á Û¨ with a rolling pin to 8mm-thick. Repeat with the other half. Cut 1 piece into 4. Chill the other for the stir-fry (right). 3 Vèã 㨠Éè ££  èÁ Û in 3 separate shallow bowls. Season the pork, then dip each piece into the Éè ££   »»÷ 㨠èÁ Û. 4 Heat a frying pan over a medium heat and add the butter and oil. When the butter sizzles, add the pork and cook for 7-8 mins, turning, until golden and cooked through. Add the sage to the pan for the last few mins of cooking. 5 Meanwhile, cook the pasta to pack instructions. Drain and mix into the sauce; season. Keep over a low heat for 1-2 mins to heat through. 6 Divide the pasta between 2 plates. Top with the pork, watercress and sage. Each serving contains Energy
3065kJ 728kcal 36%
Fat
Saturates
Sugars
Salt
26g 9g 11g 1.4g 37% 47% 12% 23%
of the reference intake. See page 8. Carbohydrate 87g Protein 44g Fibre 6g
66
THRIFTY COOKING THRIFTY COOKING
F I V E - S P I C E P O RK S T I R- F RY
Inst ta
ke
a
w
ay
Each serving contains Energy
1 D«ö 㨠ó ÛÔ«  Éè «Â Éô» Add the pork and toss to coat. 2 Heat a wok or large frying pan over a high heat until very hot. Heat half the
a
oil in the wok and add the pork. Stir-fry for 3 mins or until cooked through and golden all over. Transfer to a plate. 3 Heat the remaining oil in the wok, then add the spring onions, ginger, garlic, beans, broccoli and red pepper and stir-fry for 3 mins, adding 4 tbsp water halfway through. 4 Stir in the noodles and pork, and cook until heated through. Season with the soy sauce and stir through half the coriander. Serve with the remaining coriander scattered on top.
of
ã ÛÔ ¨«Â Û ó ÛÔ« ã ÛÔ Ô» «Â Éè £ ãã  ÔÉ ¸ »» ã ¢ ÉÁ Ô ó«ÉèÛ «Ô èã «ÂãÉ Ûã «ÔÛ 1Ω ã ÛÔ ó £ ã » É«» ÛÔ «Â£ É«ÉÂÛ Û»« Á Ô« £«Â£ Ô »   »÷ £ ã £ »« »Éó Û Â »÷ £ ã £Ô ¸  ÂÛ Â c  Ûã Á É É»« Ô ÔÔ èã «ÂãÉ Ûã «ÔÛ £ Ô ¸ Éɸ ££ ÂÉÉ » Û ãÛÔ ÛÉ÷ Û è £ É «  ¨ÉÔÔ
ead
Serves 2 Takes 20 mins Cost per serve £3.32
2305kJ 549kcal 27%
Fat
Saturates
22g 5g 31% 23%
Sugars
Salt
8g 9%
0.8g 14%
of the reference intake. See page 8. Carbohydrate 53g Protein 39g Fibre 6g
For moreleftovers meat recipes, To find more inventive ideas, visit tesco.com/realfood
67
One beef roasting joint... S L O W - ROA S T E D B E E F W I T H M U S TA RD P O TAT O E S Serves 6 Takes 3Ω hrs Cost per serve £1.53 3 leeks (about 500g), trimmed, halved lengthways, then quartered 4 carrots (about 300g), trimmed and halved lengthways 2 tbsp Dijon mustard 2 tbsp light brown sugar 1.4kg beef roasting joint (we used topside) Ω beef stock cube, made up to 250ml 1.2kg potatoes, peeled and halved, or quartered if large ã ÛÔ Ô» «Â Éè 2 tbsp English mustard powder 10g thyme sprigs plus extra to serve 1Ω tbsp olive oil
68
1 Preheat the oven to gas 6, 200°C 200°C, fan 180°C. Put the leeks and car carrots in a large roasting tin. Mix the Dijon mustard, sugar and some seasoning in a bowl and spread all over the beef joint. Lay the beef on top of the veg. Pour the stock around the veg and cover with foil. 2 Roast for 30 mins, then reduce the oven to gas 3, 170°C, fan 150°C and roast for a further 2Ω hrs, turning the meat halfway through. 3 After 1 hr at the lower temperature, put the potatoes in a large saucepan of water and bring to the boil. Simmer for 10 mins, then drain and leave to steam in the colander for 2-3 mins. Return to the pan and sprinkle with 㨠Éè ÁèÛã ÔÉô  ÛÉÁ seasoning. Shake to coat.
Evelliquas il ium velia sae et, utempor a ditissi del mod et, conet vel evelis
4 Lay the thyme over the base of a roasting tin and drizzle with half the oil. Put the potatoes on top and drizzle with the remaining oil. Roast on the lower shelf of the oven for 1Ω hrs, shaking to turn 3 times during cooking. 5 Meanwhile, once the beef is done, remove from the oven and set aside to rest, still covered with foil, for 20 mins. 6 Cut half the beef into 12 thin slices, reserving the rest for the massaman curry (right). Serve the beef with the vegetables, roast potatoes and extra thyme, with the pan juices alongside. Each serving contains Energy
2030kJ 486kcal 24%
Fat
Saturates
Sugars
Salt
21g 7g 9g 1.1g 29% 35% 10% 18%
of the reference intake. See page 8. Carbohydrate 46g Protein 31g Fibre 6g
XXXXXXXXXXXXXXX THRIFTY COOKING
B E E F M A S S A M A N C U RRY Serves 6 Takes 35 mins Cost per serve £2.08 1Ί tbsp vegetable oil 2 onions, chopped 250g Thai jasmine rice 2 x 246g packs 3-step Thai massaman curry kit 400g new potatoes, cut into 2cm-thick slices about 550g cooked roast beef (from previous recipe), sliced into bitesized chunks 175g pack baby corn and mangetout, corn halved lengthways
ea Gr
eedin f r t fo
g a crowd
1 Heat the oil in a deep, lidded frying pan or wok and add the onions. Cook over a low heat for 10 mins until soft and lightly golden. 2 Meanwhile, bring a large lidded pan of water to the boil and add the rice. Cook for 10 mins, then drain, return to the pan and cover to keep warm. 3 Add the massaman paste to the onions, cook for 1 min, then add the sliced potato and stir until coated. Pour in the coconut milk, add the star anise, then increase the heat and bring to a simmer. Cover, and cook for 15 mins or until the potatoes are tender. Add the beef, corn, mangetout and 150ml water. Cover, reduce the heat and cook for 5 mins until the vegetables are cooked and the beef is heated through. 4 Top with the peanuts and serve with the rice alongside. Each serving contains Energy
2384kJ 570kcal 29%
Fat
Saturates
Sugars
Salt
27g 14g 9g 1.3g 38% 68% 10% 21%
of the reference intake. See page 8. Carbohydrate 87g Protein 44g Fibre 6g
Toofficiendam find more meat recipes, visit tesco.com/realfood Andebis et, sumquiate non et quist faccab illuptam as molest,
69
THRIFTY COOKING
One whole chicken...
CHICKEN & CHORIZO T R AYBAKE Serves 4 DF GF Takes 1 hr Cost per serve £2.37
10g fresh thyme leaves, p plus extra sprigs 2 tbsp oli olive ive oil 500g bag spinach 1 tbsp honey
1 Preheat the oven to gas 7, 220°C, fan 200°C. Put the chicken pieces, chorizo, pepper, onions, sweet potatoes and thyme in a roasting tin. Add the oil and some seasoning and toss well. Roast for 45 mins, turning the chicken once. 2 Wilt the spinach for 3-4 mins in a covered pan. Add to the tin with the honey and mix. Roast for 10 mins until the chicken is cooked through. 3 Set the drumsticks aside to cool, then chill for the pizzas (right). Serve the rest of the chicken with the veg, thyme sprigs and the pan juices poured over.
If you’re just making the traybake, use 1kg chicken pieces on the bone.
Each serving contains Energy
2899kJ 695kcal 35%
Fat
Saturates
Sugars
Salt
40g 11g 15g 2.8g 57% 56% 17% 47%
CHICKEN & PESTO PIZZAS
of the reference intake. See page 8. Carbohydrate 32g Protein 54g Fibre 9g
Serves 4 Takes 30 mins Cost per serve £1.91
e it
Mak
1.5kg whole chicken, jointed as above 175g pack chorizo cooking meatballs, halved 1 red pepper, sliced 2 red onions, cut into wedges 2 sweet potatoes, scrubbed and cut into wedges
COOK’S TIP
wee
mid k
2 cooked chicken drumsticks (from previous recipe) 2 x 280g ready-rolled round pizza dough bases Ω x 130g tub fresh pesto 140g tub chargrilled artichokes, drained 12 cherry tomatoes, halved 20g wild rocket 20g Parmesan shavings (optional)
1 Preheat the oven to gas 7, 220°C, fan 200°C. Remove the meat from the drumsticks, discarding the skin and bones. Unroll the pizza bases on 2 baking trays. Spread the pesto over the bases, then arrange the chicken, artichokes and cherry tomatoes on top. 2 Bake for 20-25 mins until the edges of the dough are golden. Scatter over the rocket and Parmesan, if using, and cut into slices to serve. Each serving contains Energy
2784kJ 663kcal 33%
Fat
Saturates
25g 5g 36% 26%
Sugars
Salt
8g 9%
3.7g 62%
of the reference intake. See page 8. Carbohydrate 87g Protein 21g Fibre 5g
70
RECIPES BREN PARKINS-KNIGHT PHOTOGRAPHY TOBY SCOTT FOOD STYLING BIANCA NICE PROP STYLING LUIS PERAL
For these reci recipes ipes you’ll need to joint a whole chi chicken. icken. Place it it breast-side up on a board. Cut between the breast and the leg on each side, following the curve of the body to remove the legs and thighs, including the oysters on the back. Cut through the middle joint of each leg to separate the thigh and drumstick. To remove the breast and wings, cut down one side of the breastbone, through the bone into the cavity. Repeat on the other side. With kitchen scissors, cut each breast from the backbone. Cut the wing from the breast by cutting each breast joint in half 2cm from the wing.
R4 A H O LI DAY FO N TO CA P E TO W
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More to choose, LESS TO COUNT
See our full range in store or buy online at www.tesco.com Subject to availability. Available online and in selected stores only. WEIGHT WATCHERS on foods and beverages is the registered trademark of WW Foods, LLC. WEIGHT WATCHERS for services and SmartPoints are the registered trademarks of Weight Watchers International, Inc. Š2018 Weight Watchers International, Inc. All rights reserved.
MIDWEEK MEALS
Everyday easy
Some new ideas for lighter comfort food
FIVE MEALS, FIVE DAYS, ONE LIST 2 re ed d onio ion nss 1 carrott 1 large yello w pepper 1 large aub ergi 1 large cour ne gette 8 cherry to matoes 1 beef tom ato 220g pack Tenderstem broccoli 75g fresh or frozen pea s 1 lemon 2 x 30g pac ks basil 30g pack co riander 30g pack fl at-leaf par sley 30g pack sa ge 80g bag wat ercress, sp inach and ro 70g bag rock cket et 8 Healthy Li ving Cumb erland saus 395g pack ages Bos 500g turkey well Farms thin cut b eef steaks thigh mince 2 x 280g pac ks smoked haddock fi 300ml cash llets ew milk 25g dairy-f ree spread 4 tbsp natu ral 112g pack ch breadcrumbs icken gravy pots 6 anchovy fille 500g carton ts tomato pas sata 300g whole wheat spag hetti 390g tin gr een lentils 250g pouch red and whi te quinoa 330g pack cauliflower couscous 25g wholem ea 1 tsp fennel l flour seeds 1 tsp poppy seeds 2 tbsp pum pkin seeds 500g pack root vegeta ble chips 350g frozen butternut squash From your storecupboa rd: capers, oregano, d dried ried thyme, eggs, extraoil, garlic, virgin olive ground turm eric, olive plain flour, oil, onions, skimmed m ilk, tinned tomatoes
73
LIGHTER TOAD-IN-THE-HOLE Serves 4 Takes 55 mins Cost per serve £1.43 £ Ô» «Â Éè 2 eggs, beaten 150ml skimmed milk ã ÛÔ ¨ÉÔÔ Û £ » ó Û É«ÉÂÛ èã «ÂãÉ Ÿ ô £ Û ¨ » £ ÷ »»Éô Ô ÔÔ Û Â èã «ÂãÉ Ÿ Û»« Û ã ÛÔ É»«ó É«» Ÿ , »ã¨÷ >«ó«Â£ èÁ » Â Û èÛ £ Û Ÿ ¨ ÷ ãÉÁ ãÉ Û £ ¢ Û¨ É ¢ Éû Â Ô Û ¢ ÉÛã £Ô ¸c  Ûã Á É É»« ¨« ¸  £ ó÷ ÔÉã ¢ ÉÁ £Ô ¸
1 Preheat the oven to gas 7, 220°C, ¢  Vèã 㨠Éè «Â Éô» Û ÛÉ  £ è »»÷ ô¨«Û¸ «Â 㨠££Û  Á«»¸ ãÉ Á ¸ ÛÁÉÉ㨠ãã ]ã« in the sage and set aside. 2 Put the onions and pepper in ö Ÿ Á Éó ÂÔ ÉÉ¢ ¸«Â£ «Û¨  «ûû» Éó 㨠ɫ» YÉ Ûã ¢É Á«ÂÛ then add the sausages, tomatoes and peas and roast for a further 10 mins. Y ÁÉó ¢ ÉÁ 㨠Éó  ÔÉè Éó 㨠ãã  Éɸ ¢É ¢è 㨠Á«ÂÛ èÂã«» Ôè  £É»  3 D Âô¨«» Ûã Á ã¨ É É»« ¢É Á«ÂÛ èÂã«» ã  / ÛÁ »» Ô Â Á«ö 㨠£ ó÷ ÔÉã ô«ã¨ Á» É» ô ã  «Â£ ãÉ ã¨ É«» Ûã« «Â£ ÉÂÛã Âã»÷. ]«ÁÁ ¢É Á«Â ] ó 㨠ãÉ «Â 㨠¨É» ô«ã¨ ã¨ É É»«  £ ó÷ Each serving contains Energy
1710kJ 406kcal 20%
Fat
Saturates
Sugars
Salt
13g 4g 13g 2.0g 19% 18% 14% 34%
of the reference intake. See page 8. Carbohydrate 42g Protein 31g Fibre 8g
74
MIDWEEK MEALS
STEAK WITH RAINBOW CHIPS & SALSA VERDE Serves 4 DF GF Takes 40 mins Cost per serve £2.14 £ Ô ¸ ÉÉã ó £ ã » ¨«ÔÛ ã ÛÔ É»«ó É«» Ô»èÛ öã ¢É èÛ¨«Â£ £ ÉÛô »» & ÁÛ ã¨«Â èã ¢ steaks Ÿ £ £ô ã ÛÛ ÛÔ«Â ¨ Â É ¸ ã For the salsa verde £ Ô ¸ ã » ¢ Ô Û» ÷ » ó Û Â »÷ ¨ÉÔÔ £ Ô ¸ Û«» » ó Û Â »÷ ¨ÉÔÔ ã ÛÔ Ô Û Â »÷ ¨ÉÔÔ Â ¨Éó÷ »» ãÛ Â »÷ ¨ÉÔÔ £ »« »Éó  »÷ ¨ÉÔÔ » ÁÉ ¶è« ã ÛÔ öã ó« £«Â É»«ó É«»
2 D Âô¨«» Á«ö ã¨ Û »Û ó «Â£ « ÂãÛ «Â Éô» ô«ã¨ ã ÛÔ ô Á ô ã ] ã Û« 3 Vèã 㨠Ûã ¸Û É ¨ÉÔԫ£ É Â Éó ô«ã¨ »«Â£ »Á Û¨ ô«ã¨ É»»«Â£ Ô«Â èÂã«» 㨠÷ ÁÁ 㨫 ¸ 㨠 èã ¨ Ûã ¸ «Â ¨ »¢ 4 , ã £ « » Ô Â èÂã«» ó ÷ ¨Éã èÛ¨ 㨠Ûã ¸Û É É㨠۫ Û ô«ã¨ »«ãã» É«» Û ÛÉ & ÷ «Â ã ¨ Û ¢É Û Û Á«Â ¨ Û« èÂã«» Éɸ «ó« ãô  Ի ã Û ÛÔÉÉ Éó ã¨ Û »Û ó Â Û ó ô«ã¨ 㨠ÉÉã ó £ ã » ¨«ÔÛ Û »  »«ãã» » ¸ Ô ÔÔ Each serving contains Energy
1383kJ 332kcal 17%
Fat
Saturates
19g 5g 27% 24%
Sugars
Salt
9g 9%
1.9g 32%
of the reference intake. See page 8. Carbohydrate 14g Protein 25g Fibre 5g
1 Preheat the oven to gas 6, 200°C, ¢  Ÿ «ûû» ã¨ ó £ ã » ¨«ÔÛ ô«ã¨ 㨠ɫ» Û ÛÉ  ãÉÛÛ ãÉ É ã ¸ ¢É Á«ÂÛ É èÂã«» «ÛÔ
HEALTHY SWAP Root vegetable chips are a great way to add more colourful veg to your diet.
For more delicious family recipes, visit tesco.com/realfood 75
TURKEY POLPE T TE Serves 4 DF polpette and sauce only Takes 45 mins Cost per serve £1.24 500g turkey thigh mince 1 tsp fennel seeds, toasted and crushed 4 tbsp natural breadcrumbs 30g pack basil, most roughly chopped, a few leaves left whole 2 tbsp olive oil É«É  »÷ ¨ÉÔÔ 1 large carrot, diced 2 garlic cloves, crushed 500g carton tomato passata 1 tsp dried thyme 300g wholewheat spaghetti
1 In a large bowl, mix the mince with the fennel seeds, breadcrumbs and 2 tbsp chopped basil; season. Shape into 24 small balls, then transfer to a plate. Cover and chill until needed. 2 Heat 1 tbsp oil in a large lidded saucepan over a medium heat, add the onion and carrot and cook for 8-10 mins until softened. Add the garlic, cook for 1 min, then add the passata and 150ml water. Stir in the thyme and a pinch of sugar; season. Bring to a simmer, then turn down the heat, cover and cook for 15 mins. 3 Heat the remaining oil in a large frying pan over a medium heat. Fry the polpette in batches for 3-5 mins, turning occasionally, until browned all over. Meanwhile, cook the spaghetti to pack instructions. 4 Add the polpette to the sauce and simmer, uncovered, for 5 mins or until cooked through. Stir in the remaining chopped basil. Drain the pasta, divide between 4 plates and top with the polpette and sauce. Season with black pepper and scatter with the reserved basil leaves, torn if large, to serve. Each serving contains Energy
2509kJ 595kcal 30%
Fat
Saturates
Sugars
Salt
15g 3g 16g 1.3g 22% 16% 18% 21%
of the reference intake. See page 8. Carbohydrate 74g Protein 44g Fibre 13g High in protein; low in saturates; source of vitamin B1
HEALTHY SWAP Turkey mince is a lower-fat alternative to beef. 76
MIDWEEK MEALS
VEGAN MOUSSAK A DF Serves 6 Takes 50 mins Cost per serve 77p
MAKE IT GLUTEN-FREE Simply swap the ó§Èº À º ÈçÖ ¡ÈÖ ¢ºçâ Á ¡Ö Óº ªÁ ÈçÖ
2 tbsp olive oil É«É  »÷ ¨ÉÔÔ £ »« »Éó èÛ¨ £ ã«Â ¨ÉÔÔ ãÉÁ ãÉ Û ãÛÔ « É £ ÂÉ » £ è £«Â Û»« » £ã¨ô ÷Û «ÂãÉ » £ Éè £ ãã Û»« » £ã¨ô ÷Û «ÂãÉ £ ã«Â £  » Âã«»Û «Â ô ã «Â Â «ÂÛ ¢ ãÉÁ ãÉ ã¨«Â»÷ Û»« £ Ô ¸ É ¸ ã ãÉ Û ó For the topping £ ¢ Éû  èãã Âèã ÛÖè Û¨ £ « ÷ ¢ ÛÔ £ ô¨É» Á » Éè Á» Û¨ ô Á«»¸
1 Heat 1 tbsp oil in a saucepan over a medium heat, add the onion and garlic and cook for 5 mins until softened slightly. Add the tomatoes, oregano, 150ml water and some seasoning. Simmer for 15 mins. 2 Preheat the grill to high and line a large baking sheet with foil. Brush the aubergine and courgette on both sides with the remaining oil and put on the baking sheet. Grill for 3-5 mins each side until tender and golden. 3 Preheat the oven to gas 5, 190°C, fan 170°C. Stir the lentils into the tomato sauce; simmer for 10 mins. Spoon half the sauce into a deep baking dish and cover with the courgette, followed by the sliced tomato; season. Spoon the rest of the sauce on top and cover with the aubergine. Set aside. 4 For the topping, steam the butternut squash for 10-12 mins until tender, then blitz in a food processor until smooth. Melt the dairy-free spread in a saucepan over a medium heat; stir in 㨠Éè ãÉ Á ¸ Ô Ûã Y ÁÉó from the heat and whisk in the cashew Á«»¸ Y ãè  ãÉ ã¨ ¨ 㠫£ ãÉ ã¨ boil, then simmer, stirring, for 2 mins. 5 Stir in the squash and season, then spoon the sauce over the aubergines. Bake for 25 mins. Serve with the rocket. Each serving contains Energy
Fat
Saturates
762kJ 181kcal 9%
8g 11%
2g 8%
Sugars
Salt
11g 0.7g 13% 11%
of the reference intake. See page 8. Carbohydrate 22g Protein 7g Fibre 2g Source of protein; low in saturates; 2 of your 5-a-day
For more delicious family recipes, visit tesco.com/realfood
77
SEED & GRAIN KEDGEREE Serves 4 DF GF Takes 30 mins Cost per serve £2.95 2 eggs ö Ÿ £ Ô ¸Û ÛÁɸ ¨ É ¸ »» ãÛ ã ÛÔ É»«ó É«» » £ É«É ۻ« £ »« »Éó èÛ¨ ãÛÔ £ Éè ãè Á « £ ÔÉè ¨  ô¨«ã Öè«ÂÉ £ 軫 Éô ÉèÛ ÉèÛ ¢ ÉÁ 330g pack) ãÛÔ ÔÉÔÔ÷ Û Û ã ÛÔ ÔèÁÔ¸«Â Û Û ãÉ Ûã £Ô ¸ É «  É裨»÷ ¨ÉÔÔ
1 Preheat the grill to high. In a large pan of boiling water, boil the eggs for 8 mins. Drain, then cool in a bowl of cold water; set aside. Put the haddock »» ãÛ É ¢É«» »«Â ¸«Â£ Û¨ ã  season with black pepper. Grill for Ÿ Á«ÂÛ èÂã«» Éɸ 㨠É裨 2 Meanwhile, heat the oil in a large, nonstick frying pan over a medium heat. Add the onion and fry for Ÿ Á«ÂÛ Ûã« «Â£ É Û«É »»÷ until softened and golden. Add the £ »« Éɸ ¢É Á«Â 㨠 Ûã« «Â the turmeric. 3 㨠Öè«ÂÉ Â è»« Éô ÉèÛ ÉèÛ ãÉ ã¨ Ô Â ]ã« ¢ ÷ ¢É 3 mins or until heated through, then ã¨ Û Û Â ãôÉ ã¨« Û É¢ 㨠coriander. Divide between 4 plates. Peel the eggs, then roughly chop. Flake the haddock onto each plate, discarding the skin, then scatter over the chopped eggs and remaining coriander to serve. Each serving contains Energy
1541kJ 368kcal 18%
Fat
Saturates
13g 2g 18% 12%
Sugars
Salt
6g 6%
2.2g 37%
of the reference intake. See page 8. Carbohydrate 26g Protein 40g Fibre 5g
COOK’S TIP To make your own cauli couscous, blitz ¢ 纪 Èó Ö ÈÖ âÚ in a food processor until it resembles couscous.
78 For more delicious family recipes, visit tesco.com/realfood
RECIPES JENNIFER WHITE PHOTOGRAPHY TOM REGESTER FOOD STYLING EMMA JANE FROST PROP STYLING JENNY IGGLEDEN
MIDWEEK MEALS
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MIDWEEK MEALS
DINNER FOR TWO Make eggs the star of the show with these cracking ideas
ENGLISH BREAKFAST SHAKSHUKA
SA AG PANEER OMELET TE
AUBERGINE, ZHOUG & EGG FLATBREADS
KORE AN-ST YLE BEEF BIBIMBAP 81
MIDWEEK MEALS
1 large aubergine, sliced into 4-5mm rounds 3 tbsp olive oil 2 eggs, at room temperature 15g fresh coriander £ ¢ Û¨ ã » ¢ Ô Û» ÷ 10g fresh mint £ »« »Éó É裨»÷ ¨ÉÔÔ 1 green chilli, chopped 1 tsp ground cumin 2 tbsp lemon juice É«É ó ÷ 㨫»÷ Û»« Áè»ã«Û ¢É» ã ÛÉ pitta breads
1 Heat a large nonstick frying pan over a medium-high heat. Brush both sides of the aubergine slices with half the oil. Fry in batches for 3 mins each side, covering the pan to keep the heat in and to ¨ »Ô ÛÉ¢ã  㨠ۨ c ÂÛ¢ to a plate and set aside while cooking the remaining batches.
KO RE A N - S T Y L E BEEF BIBIMBAP Serves 2 DF Takes 35 mins Cost per serve £1.43 80g basmati rice, rinsed 2 tsp sesame oil 3 tsp olive oil 125g lean beef steak mince 2 spring onions, chopped 3 tsp chipotle chilli and smoked paprika paste ãÛÔ »«£¨ã ÛÉ÷ Û è 1 lime, juiced 2 eggs ¨ Ô ¸ ¨É« 㨫 ¸»÷ Û»« 1 carrot, peeled into ribbons
1 Put the rice in a medium saucepan and cover with 150ml water. Bring to the boil, cover and Û«ÁÁ ¢É Ÿ Á«ÂÛ Y ÁÉó ¢ ÉÁ the heat, stir in 1 tsp sesame oil; set aside, covered. 2 Heat 1 tsp of the olive oil in a large frying pan on a high heat 82
E N G L I S H B RE A K FA S T S H A KS H U K A Serves 2 DF GF Takes 30 mins Cost per serve £1.71 1 tbsp olive oil É«É É裨»÷ ¨ÉÔÔ 2 rashers thick-cut back bacon, É裨»÷ ¨ÉÔÔ 125g chestnut mushrooms, halved or quartered 1 red pepper, deseeded and chopped into 3cm pieces » £ £ »« »Éó 㨫»÷ Û»« 1 tsp smoked paprika, plus extra to serve 400g tin chopped tomatoes 400g tin haricot beans, drained 2 eggs £ ã » ¢ Ô Û» ÷ ¨ÉÔÔ
1870kJ 447kcal 22%
Fat
Saturates
Sugars
Salt
8g 9%
1g 16%
25g 5g 36% 23%
Each serving contains Energy
1643kJ 395kcal 20%
Fat
Saturates
Sugars
Salt
20g 5g 16g 2.2g 28% 25% 18% 36%
of the reference intake. See page 8. Carbohydrate 29g Protein 28g Fibre 15g
Each serving contains Energy
1 Heat the oil in a large, lidded frying pan over a low heat. Add the onion and cook for 8 mins until softened, stirring occasionally. 2 Add the bacon, mushrooms, pepper and garlic, turn up the heat and cook for 5 mins. Add the paprika, cook for 1 min, then add the tomatoes and haricot beans. Cover and cook for 8 mins. 3 Season to taste, then use a wooden spoon to make 2 wells in the mixture. Break an egg into each space, re-cover and cook over a low heat for 3 mins or until the whites are set but the yolk is Ûã«»» èÂÂ÷ cÉÔ ô«ã¨  öã sprinkling of smoked paprika and the parsley to serve.
of the reference intake. See page 8. Carbohydrate 40g Protein 17g Fibre 3g
and fry the mince for 3-4 mins until browned all over, stirring occasionally. Add the onions and 2 tsp of the chipotle chilli and smoked paprika paste and cook for 1 min more or until mince is cooked through. Stir in the soy sauce and half the lime juice, then tip into a bowl; cover with foil. 3 Steam the pak choi for 4-5 mins. 4 Wipe out the frying pan and heat the remaining olive oil. Break the eggs and cook over a medium-high heat for 3 mins until the whites have formed crispy edges and are set but the yolks are still runny. 5 Divide the rice between 2 bowls, pile on the carrot, pak choi and mince, then top with the eggs. Mix the remaining lime juice, sesame oil and chipotle paste and drizzle over the top to serve. Each serving contains Energy
1730kJ 412kcal 21%
Fat
Saturates
18g 4g 25% 21%
Sugars
Salt
7g 7%
1.4g 24%
of the reference intake. See page 8. Carbohydrate 41g Protein 25g Fibre 4g High in protein; low in saturates
For more delicious meal inspiration, visit tesco.com/realfood
S A AG PA N E E R O M E L E T T E GF Serves 2 Takes 20 mins Cost per serve £1.50
1 tsp olive oil 100g paneer, cut into small cubes 1 garlic clove, crushed ãÛÔ Â »÷ £ ã £«Â£ 1 tsp mustard seeds £ ÷ ÛÔ«Â ¨ 4 eggs 4 tbsp milk 1 tsp turmeric 20g butter £ è èÁ  »÷ « £ »Éô ¢ ã ÷É£è ã ÉÔã«É » 50g mixed salad leaves, to serve
1 Preheat the oven to gas 7, 220°C, fan 200°C. Heat the oil in a nonstick, 20cm ovenproof frying pan over a medium heat. Fry the paneer for 3 mins until golden; transfer to a plate. Cook the garlic, ginger and mustard seeds in the pan for 1 min until the seeds start
to pop. Add the spinach, wilt for 1 min, then mix with the paneer. 2 Keeping the pan over a medium heat, break 3 eggs into a bowl, add half the milk, half the turmeric and some seasoning. Beat with an electric whisk for 3 mins until it doubles in volume and is frothy. 3 Melt half the butter in the pan, then add the egg. Use a spatula to bring in the edges of the omelette, so it starts to set. Cook for 2 mins. 4 Spoon half the paneer and spinach mix over one half of the omelette; transfer to the oven for Á«ÂÛ ãÉ Ôè èÔ Â Û ã 㨠ãÉÔ 5 While it cooks, mix the cucumber and yogurt with some seasoning. 6 Fold the omelette in half to cover 㨠»»«Â£ Y Ô ã ãÉ Á ¸ 㨠second omelette. Serve with the cucumber yogurt and salad leaves. Each serving contains Energy
1904kJ 458kcal 23%
Fat
Saturates
38g 18g 54% 88%
Sugars
Salt
4g 4%
1.3g 21%
of the reference intake. See page 8. Carbohydrate 4g Protein 29g Fibre 2g
/V ] BREN PARKINS-KNIGHT V,KcK'Y V,w GARETH MORGANS &KK ]cw>/E' KATHY KORDALIS VYKV ]cw>/E' LUIS PERAL
Serves 2 Takes 25 mins Cost per serve £1.43
2 Meanwhile, bring a medium saucepan of water to the boil; add the eggs. Cook for 8 mins for medium hard-boiled or 9 mins ¢É ¨ É«» «Â  »» the pan with cold water. Add the cooked eggs and set aside. 3 For the zhoug, blitz together the herbs, garlic, chilli and cumin. When it’s a rough paste, add the lemon juice and remaining 1Ω tbsp olive oil and test for seasoning – it should be a punchy green sauce. 4 cÉ Ûã 㨠ã Û É Ô«ãã  unfold or cut to open. Spoon some of the zhoug on the base, then divide the aubergine and onion between each, layering with more zhoug. Peel and halve the eggs and add them too. Finish with any remaining sauce, close 㨠ãÉ ÉÂ㠫 㨠»»«Â£ and serve.
Y
AU B E RG I N E , Z H O U G & E G G F L AT B RE A D S
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ingredient… Spicy quinoa-stuffed courgettes Preheat the oven to gas 6, 200°C, fan 180°C. Halve 4 Courgettes lengthways and hollow out the middle. Brush with oil; season. Roast on a baking tray for 20 mins. Dry-fry 50g Pine Nuts over a medium heat until golden. Mix with 15g roughly chopped Mint and a 300g pack Spiced Tomato Quinoa. Divide between the courgettes and roast for 10-15 mins until tender. Serve with a 370g bag Sweet & Crunchy Salad. Serves 4 Cost per serve £1.40
Each serving contains Energy
Fat
Saturates
Sugars
Salt
1033kJ 249kcal 12%
16g 22%
1g 7%
7g 8%
0.4g 7%
of the reference intake. See page 8. Carbohydrate 17g Protein 8g Fibre 5g 1 of your 5-a-day; source of protein
Indian bhaji naan pockets Preheat the oven to gas 5, 190°C, fan 170°C. Bake 6 Onion Bhajis to pack instructions; sprinkle 4 Garlic & Coriander Mini Naans with water and add to the oven for the  » Á«ÂÛ YÉ裨»÷ ¨ÉÔ ã¨ ãÉÁ ãÉ Û from a 120g pot Classic Side Salad, season, then mix with 1 tsp olive oil and 1 tsp Mint & Cucumber Raita Dip. Cut a pocket in ¨    »» ô«ã¨ ÛÉÁ » ããè Û»« Cucumber, 1Ω onion bhajis, the tomato mix and extra raita. Serve with the remaining salad. Each serving contains Energy
1493kJ 357kcal 18%
Fat
Saturates
Sugars
Salt
17g 3g 9g 1.2g 24% 15% 10% 21%
of the reference intake. See page 8. Carbohydrate 39g Protein 10g Fibre 6g Source of protein; low in saturates
Makes 4 Cost per serve £1.22
Brilliantly simple For more quick, easy recipes and videos, visit tes.co/5ingredient 84
RECIPES ANGELA ROMEO PHOTOGRAPHY TOBY SCOTT FOOD STYLING EMMA JANE FROST PROP STYLING REBECCA NEWPORT
MEAL MATHS
LEFTOVERS
MAKE MORE OF IT Turn your lef tovers into something to shout ab out CHOCOLATE
*
RASPBERRY CRUNCH BARS Melt dark or milk chocolate in a pan with a knob of butter. Stir in a handful of roughly chopped shortbread and hazelnuts, then spread in a small lined baking tin and press in a few fresh raspberries. Chill until set, then cut into bars. ORANGE HOT CHOCOLATE Heat 250ml whole milk until just boiling. Add 60g finely chopped milk chocolate; whisk until melted. Stir in finely grated orange zest and a drop of orange extract. Serve in mugs topped with whipped cream and orange zest, if you like.
RECIPES EMMA FRANKLIN PHOTOGRAPHY TESCO ARCHIVE
*
Original recipe p74
Original recipes p59
SAVOY CABBAGE
BEEF MINCE
ASIAN-STYLE SLAW Whisk soy sauce, grated ginger, sesame oil and lime juice; toss with finely shredded cabbage, carrot and red onion. Scatter with sliced chilli and coriander. MIXED VEGETABLE STIR-FRY Stir-fry baby corn, sliced shiitake mushrooms and shredded cabbage in oil until just tender. Add chopped garlic and ginger and hoisin sauce; simmer for 2 mins. Toss with cooked egg noodles and cashew nuts.
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CHILLI BEEF NACHOS Soften diced onion in oil, add mince and taco seasoning, then fry to cook through. Layer in a baking dish with tortilla chips. Top with Cheddar and jalapeĂąos; grill to melt the cheese. CRUNCHY LETTUCE CUPS Brown mince in oil, add diced chilli and ginger and stir-fry; season with a little fish sauce. Pile into Little Gem lettuce leaves. Top with chopped peanuts and shredded spring onion.
CHERRY TOMATOES
ROAST LAMB
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LAMB & POTATO HASH Soften sliced onion in oil. Add shredded lamb and cooked new potatoes and fry until the edges are crispy. Add frozen peas and a little gravy; heat through. Season with Worcestershire sauce. GREEK SALAD WRAPS Mix roughly chopped cucumber, tomato and feta with sliced red onion and pitted black olives. Pack into wraps or flatbreads with hot strips of roast lamb, lemon juice and chopped dill or mint.
QUICK FETA LINGUINE Toss halved tomatoes in a roasting dish with crushed garlic and olive oil; season. Roast until starting to char. Toss with cooked linguine and crumble over feta. PAN-FRIED BEANS Heat olive oil in a frying pan. Add green beans, season and stir-fry until slightly charred. Add halved tomatoes; fry to soften slightly. Stir in a squeeze of lemon juice and a handful of chopped tarragon leaves.
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Original recipe p82
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For more leftovers recipes, visit tesco.com/realfood
85
COMING NEXT ISSUE
Fresh ideas for spring
IN STORES IN APRIL
Ultimate one-pot Spring chicken family dinner
Perfect your baking skills
It’s time for something new
•
•
¨« É ¸ Û Á Û«ÁÔ» • Try blueberry ¸ ô »» ã ãÛ
«Û Éó ÷Éè  öã ¨É ÷ • c«ÔÛ ãÉ ÉÉÛã ÷Éè É Â
Bring in the spring
PHOTOGRAPHY STUART OVENDEN PROP STYLING JENNY IGGLEDEN
Sunnier days are almost here. We’ve got lots of ideas to make the most of the season
STYLING TIP Display tulip stems in individual miniature vases or recycled glass bottles, then loosely tie the containers together with coloured ribbon. Refresh the Èó Ö ó â Ö ªºö âÈ help blooms last.
Tulips, from £2.50 for 9 stems In store only
TURN OVER FOR MORE SPRING CRAFT IDEAS… 87
Back to nature G et your home rea dy for Easter with these simple and stunning craf ts inspire d by the outdoors
88
EASTER CRAFTS
C H E RRY B L O S S O M You will need Light pink and dark pink crêpe paper, green florists' tape, glue, small branches, vase or jug
1 Cut small strips of dark pink crêpe paper, lay each along the edge of a Ô« É¢ É «ÛãÛ ã Ô Â É»» èÔ ]Â«Ô ã¨ Ô Ô Â è 㨠£ Û ãÉ create stamens (see top left). 2 Cut out petal shapes from the light pink crêpe paper. Vary the sizes and shapes to make them look more real. Crease each petal down the centre, then twist the bottom. Gently pull out the middle of each petal to give shape. 3 h۫£ Â É ÂèÁ É¢ Ô ã »Û ó or seven work best – glue each petal round the stamen, overlapping each new petal over the previous one. Pinch  ãô«Ûã 㨠ÉããÉÁ É¢ ¨ Éô ãÉ keep it tightly together. Once the glue is dry, carefully ease out each petal to open up the blossom. Glue onto the branches and display in a vase or jug.
M A RB L E D E G G S You will need Eggs, wooden skewers, an old bowl, nail varnish, string
1 To blow the eggs, make a small hole in the top, then gently push a skewer inside and use to break the egg up. Make another small hole in the bottom, hold the egg over a bowl, then blow into it to push the contents out. Wash and dry the shells. 2 Place each egg shell on a wooden Û¸ ô , »¢ »» 㨠ɻ Éô» ô«ã¨ ã Ô« water then carefully pour lines of inexpensive nail varnish into the water. Don’t be tempted to move the nail varnish around as it will clump together. Using the skewer, dip the egg into the water directly over the nail varnish. Be
sure to push it all the way down as the colours will wrap around the egg. Place the skewer in a pot and allow to dry completely. Repeat for each egg. 3 Once dry, thread the eggs onto string and drape them over the cherry blossom branches.
89
PA I N T E D P E B B L E S
GREAT FOR KIDS
You will need Pebbles, pencil, acrylic paints, paintbrushes, black pen
1 Clean and dry the pebbles. Using a pencil, draw on a bunny design outline, then paint. You might need a few coats. 2 Draw around the outline in black pen so the bunnies really pop. BUNNY BUNTING You will need Hessian, bunny stencil, acrylic paint, pompom trim, mini pompoms
1 Cut triangles out of the hessian. Make a bunny stencil (plastic packaging is ideal), then place the hessian triangles on newspaper and paint over the stencil, brushing towards the centre to avoid seepage. 2 Sew the hessian onto the pompom trim and glue on mini pompom tails. C A RRO T T RE AT S
POMPOM BLOOMS You will need Wool in various colours, cardboard, pompom trim, skewers, hot glue gun and glue, glass jars
1 To make the pompoms, cut out two circles of card with a smaller circle cut out of the centre of each. Holding the rings together, wind the wool around until the centre circle is almost full. Push scissors between the cardboard circles and cut through the wool around the outer edge. Tie a piece of wool around the middle of the circles, then pull away the cardboard and discard. Alternatively use a pompom
90
maker, which is much quicker and will make uniform-sized pompoms. 2 Open up each pompom so you can see as much of the wool at the centre as possible and use a hot glue gun to secure a skewer into the middle. Close the wool strands around the skewer and hold in place long enough for each Éô ãÉ Ûã« ¸  ¨É» èÔ «£¨ã cÉ Á ¸ ÛÁ »» Éô Û èã 㨠Á«Â« ÔÉÁÔÉÁÛ É » £㨠ɢ ÔÉÁÔÉÁ ã «Á (use any leftover trim you have after making the Bunny Bunting, right). 3 £ ÷Éè ÔÉÁÔÉÁ Éô Û «Â ¶ Á jars and bottles tied with hessian strips, if you like. Vary the heights of the Éô Û ÷ èãã«Â£ 㨠۸ ô Ûã ÁÛ
1 Cut a large triangle out of each piece of card and roll into a long, thin cone. Use glue to secure. 2 Cut orange crêpe paper into long, thin strips and wrap around the cone, extending beyond the top. Lumps and bumps will make it look more realistic. 3 Cut out green leaves (aim for curved, 㨫 㠫 £» Û Â £»è ó ãÉ Û ó  together at the base. Twist at the bottom and fan the leaves out. 4 Tip sweets into the cone then push the excess crêpe paper over and glue the leaves on to seal. Arrange the carrots in a hessian-lined basket, if you like. F L O W E R G I F T B AG You will need White paper bags, coloured card, paper flower and butterfly decorations, glue
1 Cut strips of green card and snip along one edge to form ‘grass’. Glue around the base of the bag, leaving the blades loose. Glue daisies onto the grass, and » £ Éô Û Â èãã ÷ É ãôÉ 2 Place a gift or sweets in the bag, then fold over the top and seal. Make name ã £Û Â £»è è 㨠Éô Û
MAKES & STYLING EMMA MORTON-TURNER PHOTOGRAPHY DAN DUCHARS
You will need A4 cardboard sheets, glue, orange crêpe paper, green tissue paper, sweets
EASTER CRAFTS
PA I N T E D PEBBLES
BUNNY BUNTING
C A RRO T T RE AT S
FLOWER G I F T B AG
91
GARDENING
It’s time to garden! G et ahea d with your gardening jobs now to create an outdoor spa ce you’ll love to sp end time in this summer
A little TLC
B Nothing says summer like sweet peas. You can catch their amazing smell in pots near  ÉèãÛ« ÉÉ É Ô« ¸ Û èã Éô Û «Â vases around the house. Late March is the perfect time to sow them straight into the ground or into pots. Soak the seeds in tepid ô ã ãÉ ¨÷ ã 㨠Á Ûã
B Prune and feed roses to encourage strong new growth later (try Toprose, £4). Make cuts at a 45-degree angle, sloping away from an outward-facing bud about 5mm above it. Remove all broken or dead wood. And don’t forget to protect your hands from thorns – Tesco Thorn Resistant Gloves are up to the job and cost just £2 a pair.
B&  ÷ ã«Â£ ô«» Éô » ô instead? You can clear the existing lawn and sow the bare earth with a seed mix 㨠ã ÉÁ «Â Û £ ÛÛ ô«ã¨ Éô Û Ûè ¨ Û ÔÉÔÔ÷ É Â Éô  ÷ »»Éô «Û÷ »ã  ã«ó »÷ è÷ ã ÷Û É¢ ô«» Éô seedlings to plant in holes in your existing lawn. Small groups of the same plants give a natural look. Now sit back and ô «ã ¢É 㨠«ó » É¢ èãã « Û Û – and warmer days!
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c
B If your lawn is patchy, March is a good month to re-seed (try Go Sure Smart Lawn Seed, £10), or treat with a lawn feed so it’s lush and green for early summer. It’s also ã¨ Ô ¢ ã ã«Á ãÉ £«ó £ ÛÛ «ãÛ Ûã èã If you need to invest in a new lawnmower, Flymo Rollermo is good value at £55.
B If a shrub is too big for the spot it’s in, now’s a good time to move it. Water well the day before, then dig it out, keeping as much of the root ball as possible. The size of the new hole should be the spread of the
B Now’s the time to add supports for climbers, as trying to train wobbly stems later can lead to breakages. Chedworth Garden Obelisks (£32 for three) are great for training sweet peas (see left), honeysuckles or clematis up fences or walls. B c ã Éô Û ô«ã¨ Ô» Âã food. Add Vitax Fish, Blood and Bone, £2.50, to boost soil fertility and growth.
-up n a Get out the le powerB washer and blast
away patches of moss and algae on the patio. Patio Magic (£8.50) is a brilliant all-rounder. Invest in weed killer and pesticides to protect delicate plants. Choose the right solution for the area.
The b ig
B Plant gladioli and lily bulbs. A large wooden planter will house an eye-catching «ÛÔ» ÷  «Û èÛ ¢è» ¢É »»«Â£ Éèã ÛÔ Û corners of the garden (try Rowlinson Rectangular Wooden Planter, £75).
roots plus an extra 30-60cm. Use the old soil mark on the stem to work out how deep to plant it.
B A sunny spring day is a good opportunity to èÛã É Â÷ £  ¢è «ãè  £«ó «ã fresh lick of paint. Try Hammerite Direct To Rust Metal Paint (£12 for 1ltr) for metal furniture. That barbecue and Pimm’s are just around the corner!
WORDS ALISON PALMER ILLUSTRATION EMMA JAYNE DESIGNS
Potting and planting
Running is a great workout, but it can be hard to stay motivated, so we challenged mum and stylist Kim Pidgeon, 35, to join her local ladies running group
The kit Kim wears: Grey FunnelNeck Zip-Through Top, £18; Black and Pink Colour Block Leggings with Zip Pocket, £16 (each available in sizes XS-XL).
Black Race For Life Trainers, £20 (available in sizes 3-8)
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PHOTOGRAPHY TERRY BENSON HAIR AND MAKEUP OLIVIA FERRER KIM IS A PERSONAL SHOPPER AND STYLIST (KLPSTYLING.COM)
All you need is a…
FITNESS
KIM SAYS… unning used to be something I liked to do, but it’s been about four years since I last did anything more than the odd jog. My little boy ªÚ âóÈ Á Á ªÁ¢ âªÀ ¡ÈÖ õ Ö ªÚ Á tough. However, I’m craving the feel-good factor of õ Ö ªÚ Á ⧠§ ÚÓ ÖçÁÁªÁ¢ Á ¢ªò öÈç . ó Ú Á ÖòÈçÚ Èç⠵ȪÁªÁ¢ ÖçÁÁªÁ¢ ¢ÖÈçÓ Ú . ó ÚÁ â sure I could run for a minute, let alone any distance, çâ ¡â Ö ¡ ó ó ·Ú È¡ ÓÖ âª µÈ¢Ú Á òª from running coach Lucy, it was time to bite the bullet.
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My first run =ç ö
òªÚ âÈ Úâ Öâ ÚºÈó Á · Ó a steady jogging rhythm, where I’d have enough breath to talk. Result? I enjoyed the jog (with a few Ú§ÈÖâ ó º·ªÁ¢ Ö ·Ú Á ò Á ºªÚâ Á âÈ ÓÈ Úâ
Go with the flow A few runs in, I noticed my legs ¡ ºâ § òö â ⧠Úâ Öâ È¡ Ú ÚÚªÈÁ çâ ºÈÈÚ Á çÓ quarter of the way in. Once I recognised this, I gave myself time to get into a run rather than fret that I óÈçº Á â º âÈ ÁªÚ§ Ready to join a club By week three, I felt ready âÈ âÖª º ÖçÁÁªÁ¢ ¢ÖÈçÓ X ª¢ â = ª Ú 9È¢¢ ÖÚ (reigateladiesjoggers.co.uk). Nerves hit me again, but ò ÖöÈÁ ó Ú ó º ÈÀªÁ¢ Á â§ È § õÓº ªÁ ªâ ó Ú Àªõ ªºªâö ÖçÁ óªâ§ ºÈÈÓÚ öÈç Á ÈÓâ ªÁ ÈÖ Èçâ È¡ ÚÈ öÈç Á Á Ó Á ªÚâ Á ⧠â works for you. I chatted to another mum on the way ÖÈçÁ Á ó Ú â§Öªºº âÈ Á ó § ÖçÁ ; óªâ§Èçâ ÁÈ⪠ªÁ¢ âÈÈ Àç § Cö Á õâ Ú ÚÚªÈÁ ó Ú ÖÈçâ óªâ§ §ªººÚ Á â ¡ Úâ Ö Ó XçÁÁªÁ¢ Ú ¢ÖÈçÓ À ªâ Úª Ö ÁÈâ§ Ö ÓºçÚ ó Ú ÁÈâ § òªÁ¢ âÈ â§ªÁ· Èçâ the route or being on dark roads on my own. I’m also looking forward to the social side - getting to know Ó ÈÓº %ÈÖ ÁöÈÁ óÈÁ ÖªÁ¢ ª¡ ÖçÁÁªÁ¢ ºç ªÚ ¡ÈÖ them, I’d say go for a trial session – there’ll be something for all abilities. As for me, I’m running further, â Úâ ª ÖÓ and feeling much more motivated.
LUCY SAYS… Lucy Waterlow is the co-author of Run Mummy Run: Inspiring Women To Be Fit, Healthy And Happy (Summersdale).
1
Schedule your runs Plan ahead to ensure you make time for running – write in a diary or log on your phone. If you see it on your schedule, you’ll be more likely to go.
2
Don’t run before you can walk If you’re just starting ãÉ è ¢É 㨠Ûã ã«Á or after a long break, jog with walking intervals in between. This will feel much easier, so you’ll be more likely to stick with a plan. This is the basis of the popular Couch To 5K programme.
3
Feel the part, run the part If you’re uncomfortable, you’re not going to enjoy it. Wear trainers and proper running socks, and choose loose, light clothing made from breathable fabrics. For women, a sports bra is essential.
4
Join forces Running can be a lot more enjoyable when it’s a shared experience. Arrange to run with a ¢ « Â É Â Éèã Éèã running groups in your area. You’ll be less likely to notice how much further you have to go if you’re chatting with a fellow runner.
5
Attend a parkrun These are free, timed 5K runs (not races) held in parks across the UK every Saturday at 9am. Register at parkrun.org. è¸ Â Â Éèã ô¨ ã Û happening near you.
6
Be consistent EÉ É ÷ £ ãÛ ã overnight, so you need to keep running (or walk-running) for a few weeks until you start to notice changes. It will ¢ » ãÉ裨 ã Ûã èã stick with it, stay positive and you will soon reap the rewards.
KIM’S VERDICT The hardest part about running is having the willpower to get out the door! Once out, whatever time or distance I do, I know I’ll feel better for it. Joining a running b group has been a great source of support.
Running belt, £5 available in selected stores
Arm band, £7 available in selected stores
Running g water bo bottle, £2.50 available in selected stores
Do YOU want to try a new workout? Just send an email to tesco.mag@cedarcom.co.uk
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RACE FOR LIFE
Ready, set,
GO!
Age and size don’t matter when it comes to taking part – just ask Ella!
Walk the walk
Sign up to C ancer Research UK’s Ra ce for Life and help b eat c ancer
T
his year, thousands of women will put on their kit (whether that’s running gear or fancy dress!), gather in green spaces up and down the country and raise millions to help fund Cancer Research UK’s work to beat all types of cancer. So, how can you be a part of it? Whether you love to run, prefer a gentle walk or secretly enjoy rolling in mud, there’s a Race for Life event to suit you. Don’t be put É ÷ 㨠ôÉ ã¨ Û ÂÉ Ô ÛÛè ¢É Ûã Ô»  ô«ã¨ over 300 events happening all over the country, you’re sure to  ÛÉÁ 㨫£ «£¨ã ¢É ÷Éè Over the past 25 years, more than 8 million women have participated in Cancer Research
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UK’s Race for Life, in partnership with Tesco, raising over £820m to help fund the charity’s life-saving ôÉ ¸ Á û«Â£ ÷ ã ¸«Â£ Ô ã ÷Éè are helping to fund research that saves the lives of men, women and children. For more details and to sign up, visit tesco.com/ raceforlife or call 0300 123 1580.
Look out for Race for Life trainers in store this month, with 10% of each sale going to Cancer Research UK.
THANKS, MUM If you’re yet to buy your Mother’s Day card, check in store for some beautiful designs with proceeds going to Cancer Research UK.
Ella Curtis, two, will be the face of three generations of her family when she embarks on Race for Life in Stanmer Park, Brighton, with her mum, Helen, this year. Ella will be walking the 5K route in memory of her grandmother, Catherine, who died from cancer in 2015 – three months before Ella was born. Catherine was given an extra six months to live thanks to research and new treatments. Helen says, ‘It was nice to give Mum good news. She got to see scans of Ella and feel her kick. Mum took up running after doing Race for Life in her 50s – that was her firstever 5K. She went on to run five London Marathons. I feel like I’m looking after Mum’s legacy. I hope others will be inspired to sign up. If we can do it, you can too!’
ÂŁ2 each
Selected Stores only. Subject to availability. Promo applied to 500ml mouth wash. Offer runs from 14/02/18 - 27/03/18
CONTOURING
STROBING
This relates to emphasising the facial features ô »Éó  Ի ÷«Â£ Éô ã¨ÉÛ ô É ã /ã Û ÂÉã ã « ¸÷ ÷Éè ¶èÛã  ãÉ £ ã ãÉ £ «ÔÛ ô«ã¨ ÛÉÁ » ó Û÷ ô¨  ÷Éè ¸ÂÉô ¨Éô Û¨ «Â£ 㠨«Öè Û ÷ DÛ » «ã÷ Á ¸ èÔ ã«Ûã Á ÛÛ É Á è »» ¢ óÉè Û Ûè ã» ÔÔ É ¨ wÉè ô Âã ãÉ ô «Â£ ã¨ Ô É è ã «Â Û Á» ÛÛ ô ÷ ãÉ ã « ¸ 㨠÷ EKc ¨ ó ã¨ Ô É è ã ô «Â£ ÷Éè ¨ Û ÷Û
This is a term for highlighting parts of your face 㨠㠻«£¨ã  ãè »»÷ ÉèÂ Û É £«ó«Â£ 㨠«»»èÛ«É ɢ radiant skin. ‘Strobing is about enhancing the bone Ûã è ãè è۫£ ¨«£¨»«£¨ã ãÉ ã »«£¨ã Û ÷Û Á ÔÔ»÷ ãÉ ¨ ¸ ÉÂ Û Éô 㨠« £ É¢ ÷Éè ÂÉÛ É ÷Éè èÔ« Û Éô ã 㨠«Â É ɢ ÷Éè ÷ Û Â »É£ ÷Éè Éô É »  «Â£ seamlessly. Keep the rest of your makeup matte so ÷Éè £ ã 㨠ã ô«ã¨Éèã »Éɸ«Â£ »«¸ «Û É »»
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Heard the hyp e ab out contouring, strobing or even baking ? Here’s how to flatter features and cheat flawless skin
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BEAUTY
STROBING… HOW TO
CONTOURING… HOW TO 1 Highlight ÔÔ»÷ ÷Éè £è» ¢Éè ã«É 㨠 contour your face using the lighter shade on ÉÂãÉè «Â£ Ô » ãã É Ûã« ¸ ¢Éè ã«ÉÂ É Á÷ É » ãôÉ Û¨ Û »«£¨ã 㨠 ÷Éè Û¸«Â ãÉ ÔÔ»÷ è ÷Éè ÷ Û Éô 㨠Âã É¢ ÷Éè ¢É ¨  ¨«Â  «Â »«Â Éô 㨠« £ É¢ ÷Éè ÂÉÛ ãÉ Â Éô «ã ]ãÉÔ ¢É ÷Éè ¨ 㨠 but add a little spot at the tip of your nose. 2 Define E öã Û è»Ôã «Ô ÛÁ »» ¢» ã èÛ¨  ÷ Û¨ Éô èÛ¨ ôÉè» « » «ÂãÉ ÉÂãÉè Á ¢Éè ã«É É » É ÔÉô Á ãôÉ Û¨ Û ¸ 㨠 ÷Éè Û¸«Â ãÉ 袢 «ã É «Â Ûã «£¨ã »«Â Û Éô 㨠۫ É¢ ÷Éè ÂÉÛ ¢ ÉÁ è ÷Éè ÷ Éô ãÉ ã¨ £ É¢ ÷Éè ÂÉÛ Y Ô ã É 㨠É㨠۫ É¢ ÷Éè ÂÉÛ ¸ ԫ£ 㨠»«Â Û Â Éô Â Û Ûã «£¨ã Û ÷Éè  ÔÔ»÷ ãÉ ã¨ ã ÁÔ» Û ã¨ ¨É»»Éô è ÷Éè ¨ ¸ ÉÂ Û Â »É£ ÷Éè ¶ ô 3 Blend h۫£ »  «Â£ ÛÔÉ£ É èÛ¨ ¢è»»÷ » Â ã¨ Ô » »«Â Û ô«ã¨ 㨠¸ Û è»Ôã Û è¢¢ ¶èÛã ÂÉ裨 ÛÉ ã¨ ÂÉ ¨ Û¨ »«Â Û èã É ã è 㨠Á É¢¢ ÉÁÔ» ã »÷ ã 㨠 / Û¸ Á÷ »« ÂãÛ ãÉ ÛÁ«» 㨠 / ôÉ ¸ »«ã㻠ɢ 㨠¸ ÉÂãÉè É»Éè ÉÂãÉ ã¨ ÔÔ» Û É¢ 㨠¨ ¸Û ãÉ £«ó »»÷  ãè » ¢«Â«Û¨ Û ÷Û Á
1 Prep Strobing should be the final step of your makeup Éèã«Â Û «ã £É Û É ãÉÔ É¢ ó ÷㨫£ »Û D ãã«¢÷ Â÷ Û ÷Éè É ã ô Âã ãÉ ÁÔ¨ Û«Û Ûè ¨ Û ã¨ Â É¢ ÷Éè ÂÉÛ ÷Éè ¢É ¨  ¨«Â ô«ã¨ »«£¨ã èÛã«Â£ É¢ ã ÂÛ»è Âã ÔÉô 2 Highlight E öã èÛ ¨«£¨»«£¨ã ãÉ ÔÔ»÷ «Â 㨫 »«Â Û Éô ÷Éè ÂÉÛ ÉÛÛ ÷Éè ¨ ¸ ÉÂ Û Â è ÷Éè Éô É «Â 㨠«ÂÂ É Â É¢ ÷Éè ÷ Û Â ¢«Â »»÷ ã«Â÷ Éã É ÷Éè èÔ« Û Éô 3 Blend c¨«Û «Û 㨠ÁÉÛã ó«ã » Ô ã «¢ ÷Éè É 㠻  㨠¨«£¨»«£¨ã Ô ÉÔ »÷ ÷Éè »» «Û¸ »Éɸ«Â£ Ûô ã÷ É Éó »÷ Û¨«Â÷ hÛ è¢¢«Â£ èÛ¨ ¢É ÔÉô É ÛÔÉ£ ¢É Á ãÉ ¢è»»÷ »  㨠¨«£¨»«£¨ã ÛÉ ÷Éè É ã Û Â÷ É ó«ÉèÛ »«Â Û É ¸«Â£ ÷Éè ô Âã ÷Éè Û¸«Â ãÉ »Éɸ ô÷  ¢ Û¨  ¢É ÂÉ É ãÉ ÂÉ㫠㨠¨«£¨»«£¨ã
TOOLKIT Barry M Cosmic Lights Highlighting Palette, £8; Real Techniques Flawless Base Brushes, £21; So Eco Complexion Sponge, £6
tKY ] SARAH COOPER-WHITE PHOTOGRAPHY GETTY, PIXELEYES
TOOLKIT Sleek Makeup Cream Contour Kit, £11, available in light, medium or dark; So Eco Powder Brush, £9.99; Brushworks Silicone Tear Drop Sponge, £8.40
OR WHY NOT TRY… BAKING c¨ » ã Ûã ã  ¢É èã«¢è» Û¸«Â «Û ¸«Â£ É 㠢 ã ÛÔ«ã «ãÛ Â Á «ã É Û 㠫ÂóÉ»ó ¨Éã Éó ÂÛ ¸«Â£ ÷Éè Á ¸ èÔ Á ÂÛ » ÷ «Â£ èÔ ÷Éè Û¸«Â ô«ã¨ öã 㨫 ¸ É » ã÷ Rimmel London Wake Me Up Concealer, £5.50  ã ÂÛ»è Âã ÔÉô ô »«¸ Maybelline Master Fix Powder, £7  » ãã«Â£ «ã Û«ã ¢É èÔ ãÉ Á«Âèã Û öÔ» «ÂÛ Á The idea is that heat from your face helps the makeup melt «ÂãÉ ÷Éè Û¸«Â ¢É ÷Éè è ô ÷ Â÷ ö ÛÛ ¢É ô» ÛÛ Â«Û¨ ¢É ÷Éè ã ÷ «ã ôÉ É¢ èã«ÉÂ ã¨«Û «Û ã  ó ÷ ÷ »Éɸ /ã ã ¸ Û ã«Á  »Éã É¢ Á ¸ èÔ ãÉ £ ã «£¨ã èã «¢ ÷Éè »Éó Á ã㠢軻 Éó £ Á ¸ èÔ ¢É «£¨ã Éèã ã¨ Â ã¨«Û ã ¨Â«Öè «Û ¢É ÷Éè
Find these beauty products in store or online at tesco.com/beauty
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TRIED & TESTED
TO P
MIGHTY MASKS These face treats promise to leave skin silk y. Our panel puts them to the test
L’ORÉAL PARIS PURE CLAY DETOX MASK, £8 Claire This really tightened over my skin as it dried, but it washed off easily. My skin felt soft and it shrank a spot considerably. Sophie After using this, my skin felt fresh and smooth and my pores looked smaller. Emma This mask was so cooling and refreshing and I liked the luxurious glass jar. My skin felt cleaner, but not much softer. QUICK FIX FACIALS ANTI-BLEMISH MUD MASK, £4 Claire This mask was thinner than some and I wasn’t keen on the scent, but it still tightened over my skin and left it feeling refreshed. Sophie My skin felt smooth, fresh and very matte with reduced pore size. I liked the sweet floral scent. Emma My skin felt noticeably clearer, fresher and incredibly soft. It was the first mask I’ve ever used that wowed me!
PHOTOGRAPHY PIXELEYES
GARNIER SKINACTIVE MOISTURE BOMB TISSUE MASK, £3 Claire My skin soaked up a lot of the serum that was on the mask when I initially applied it. A nourishing, not deep-cleansing, mask. Sophie This was hydrating and cooling. However my skin can be sensitive and it felt a little hot afterwards. Emma I loved the fresh scent and the cooling effect, but I had to cleanse my face afterwards. It’s best for an overnight treatment. FREEMAN PEEL-OFF GEL MASK IN REVITALIZING POMEGRANATE, £1.50 Claire This felt fresh and dried quickly, but I didn’t notice any difference in my complexion the next day. Sophie This smelled fruity and was easy to remove. My skin felt very soft. Emma This mask was messy to apply, but it was refreshing. I didn’t notice an improvement in my skin.
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OUR PANEL Claire Place, 41, from Solihull, has combination skin and uses a mud mask every month.
Sophie Knights, 23, from Suffolk, has normal skin and applies a clay mask weekly.
Emma McFeat, 33, from Cornwall, has combination skin and uses masks every so often as a treat.
Find these products in store, or buy online at tesco.com
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PROMOTION
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TOUCH GENTLE psule
1
2
Visit Persil.com
MONEY
SPRING CLEAN YOUR CASH Clear away those f inancial cobwebs and p olish your p ounds with our top money-saving tips ENERGISE YOUR BILLS Four in 10 households are owed money by their energy supplier, with the average overpayment standing at £85. Get a refund and, while you’re at it, speak to the disconnections department to see what deal you can negotiate. You might be pleasantly surprised!
BOOST SAVINGS Consider using a current account for your savings, because you often get a better interest rate than in a standard savings account – up to five per cent, in some cases. Compare accounts using moneyfacts.co.uk.
DON’T GET CAUGHT OUT
DON’T MISS THE PPI DEADLINE You have until 29 August 2019 to claim, so do ask your bank or lender to check if you had PPI. Or use which.co.uk to find out and claim yourself, if appropriate. Steer clear of claims companies, as they take a chunk of any compensation.
COVER UP FOR LESS Never let insurance policies auto-renew. Insurers often ramp up the renewal premium, hoping you’ll be too lazy to switch. Shop around, checking cashback websites, such as topcashback.co.uk, which often pay you (up to £140 for car insurance, for example) if you buy cover through them.
POINTS MAKE TREATS Use loyalty schemes to rack up points – you might as well reap the rewards. Tesco Clubcard vouchers, for example, can save you pounds on theme park tickets, hotel stays and days out – perfect for the sunnier weather ahead.
DITCH UNNEEDED DIRECT DEBITS Online bank statements don’t make riveting reading but by checking them and culling subscriptions, memberships and direct debits you no longer need, you could save £360 a year, says GoCompare.
PAY MORE NOW TO SAVE LATER Your mortgage is the biggest financial commitment you’re likely to make, so it’s vital to get a good deal, especially with rates now rising. Consider overpaying: just £42 extra a month on a typical mortgage of £150,000 can save £4,650 in interest and reduce your term from 25 to 23 years, says charcol.co.uk.
GET TAX SAVVY With the new tax year starting on 6 April, it’s important to check older ISAs to make sure they’re still earning a decent interest rate. If not, transfer to something better.
WORDS SARAH JAGGER ILLUSTRATION TELEGRAMME
April brings price hikes for council tax, water bills and prescriptions. Before next month, check you’re in the right council tax band using gov.uk for England and Wales and saa.gov.uk for Scotland; use ccwater.org.uk to calculate if
you’d be better off with a water meter. If you anticipate needing multiple NHS prescriptions, buy an NHS prescription prepayment certificate (call 0300 330 1341 – England only) to reduce the cost.
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c&×ÁÛ %Â, ÉÂ,«ã«ÉÂÛƬ This coupon has no cash redemption value and can be redeemed Happy only once in-store. Only one coupon per transaction.Easter! Hand this !ÉèÔÉ ãÉ ã¨# c#Û!É !¨#!¸Éèã ÉÔ#×%ãÉ× ãÉ ×#!#«ó# ã¨# &#Â#ĉ ãÛ as above. Kā &× &Â,Û ŲųƬŵŹƬŵŹ É ųűƸŰųƸŲŰűŸ. Valid in the UK %Â( /KD É»÷ %Â( %!×ÉÛÛ %»» c#Û!É ÛãÉ×#ÛƲ Kā #× «Û Ûè&¶#!ã ãÉ availability. Copied, damaged and defaced coupons will not be accepted. This coupon is, and shall remain the property of Tesco Stores Ltd and is not for resale or publication. For full terms and conditions, please refer to Tesco.com/clubcard/help/termsand-conditions. O O O
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Ask the kids where they’d like to go on holiday and we bet Florida tops the list! So we’re offering you the chance to win an amazing holiday package for a family of four to Kissimmee, Florida. The lucky winner and their family will be jetted off to Florida with Thomas Cook Airlines to stay in a self-catering villa at Westgate Town Center Resort & Spa – just minutes away from Orlando’s worldfamous theme parks and attractions! The prize doesn’t end there, as the winner will also be treated to four tickets to each of the following: Boggy Creek Airboat Adventures, Gatorland (a brilliant alligator theme park), The Outta Control
D £« ÉÁ ÷ «Â ]¨Éô  K » Â É Balloon Ride. With all that fun to pack into one week, the winner will want easy dining options… Westgate Town Center Resort & Spa offers a wide choice of eateries, including a bistro, a pizzeria and a grill. V»èÛ ã¨ ô«Â ô«»» «ó s/V ]¨ÉÔ «Â > ÛÛ ô¨« ¨ Âã«ã» Û ã¨ cardholder to up to 25% off a range of participating restaurants in Orlando. Florida is one of Thomas Cook Airlines’ seven USA destinations including New York, > ]  &  «Û É ÉÛãÉ  > Û s £ Û and, new for 2018, Seattle. For the best prices and the latest deals, visit thomascookairlines.com.
For your chance to win, visit tes.co/florida by 11:55pm on 2 April 2018 Prize draw is open to UK residents aged 18+. Normal exclusions apply. Closing date is 11:55pm on 2 April 2018. One entry per household. There will be one randomly drawn winner. Prize is a 7-night holiday ¢É è»ãÛ Â ¨«»  £ É è É ã É¢ ã ó » Ûã ÷«Â£ «£¨ãÛ «Â Û »¢ 㠫£ ó«»» ã t Û㣠ã cÉô Âã Y ÛÉ ã ]Ô <«ÛÛ«ÁÁ &»É « V «û «Â »è Û ãè  ÉÂÉÁ÷ «£¨ãÛ ¢ ÉÁ London Heathrow or Manchester airports to Orlando, Florida, with Thomas Cook Airlines, taxes, one piece of hold baggage per person (up to 20kg), return airport-to-resort transfers only, a one-hour É££÷ ¸ « É ã ó Âãè É ÷ Ô ¸ Âã ÷ ãÉ ' ãÉ »  «Â »è «Â£ ã« ¸ ãÛ ¢É ]ãÉÁÔ«Â ' ãÉ K YÉ ó Âãè «Â ã c¨ Kèãã ÉÂã É» D £« ÉÁ ÷ «Â ]¨Éô É É ó «£ s/V ]¨ÉÔ «Â > ÛÛ Â Â K » Â É »»ÉÉ Y« ¨« ÂÉã «Â » c¨ Ô «û «£¨ãÛ Â ÉÁÁÉ ã«É ãÉ Éɸ ÷ D ÷ Ÿ  㠸  ÷ Ô «» ö » è£ Ÿ Ÿ :   »» h< ¸ ¨É»« ÷ ô ¸ Â Û Ûè ¶ ã ãÉ ó «» «»«ã÷ V ÉÁÉã c Û É ]ãÉ Û >«Á«ã c Û É ,ÉèÛ ]¨« V ¸ < Ûã » t ÷ t »ô÷ '  «ã÷ > ' Y ¢è»» ã ÁÛ Â É «ã«ÉÂÛ É»«Â ã ã Û É É «
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GO AHEAD
It’s
to...
We say: do whatever it takes to put a spring in your step this month
…count ‘buying
pot plants’ as gardening. You’ll do the dirty work like weeding when the weather’s better. Probably. …tell people you
WENT FOR A RUN when
…decide that using up your
Clubcard vouchers on a treat for yourself
actually you walked most of the way. It’s all about building up slowly, right?
is ‘spring cleaning your cash’. There are still nine more months to build them up again for Christmas. F O S TS NT O I L O P
…have an irrational fear of a contouring makeup palette.
Your one makeup brush is fine for a light dusting of blusher and highlighter – why stress over chiselled cheekbones?
After all, less washing up is good for the environment!
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…get MORE
EXCITED ABOUT EASTER than
Christmas. Less planning, less pressure, more fun!
ILLUSTRATIONS RICHARD WILSMORE
eggs on toast for dinner again. …have
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