Tesco Magazine- December Issue

DECEMBER 2022

Cook up turkey, trimmings and dessert… to serve six, p21. Scan here for helpful videos

Party hats at the ready – Christmas is nearly here! And with the savings we’ve made on the cost of your big-day dinner, everyone can celebrate. Our festive recipes (p21) really do come in at under £30… and they feed six! That includes turkey, all the trimmings and a wow-factor dessert. We’ve even written the shopping list and timeplan to make it all super-easy. Expecting guests? Our no-cook canapés and shortcut puds are real vote winners (p42), or try our budgetfriendly feasts (p57) that make the most of all those leftovers. Don’t forget to look out for our new symbols (below) on recipes: they’ll help you save time and money – both things on all our wish lists. Top up your glass and join the very merry Tesco Christmas party. Cheers!

festively fruity cheese.’

This issue’s brands include:

SEE IN-STORE MAGAZINE FOR COUPONS

CONTENTS DECEMBER

CONTRIBUTORS

JAMIE ROBINSON

Jamie reveals how the turkey gracing his Christmas table earns its spot and how he uses up leftovers, p14.

DEREK SARNO

Tesco’s director of plant-based innovation

It’s easy to create plant-based versions of all your festive favourites, as Derek reveals, p68.

JAMIE OLIVER

Whether you have friends over or are enjoying family time, pick one of Jamie’s festive classics, p74.

Helen shares how she offers muchneeded friendship and support to older people, p80.

ADAM PICKARD

Tesco senior development chef

Chef Adam gives his tips for the best results when cooking your Christmas dinner, p21.

FOOD

97 Your recipes

All the dishes in this issue

FESTIVE FARE

11 December harvest

Pomegranates, pears and dates star in original festive recipes

21 Weekend wonders

A simple yet special Christmas dinner for six… for under £30

31 Festive trimmings

Take your essential sides from traditional to totally terrific

35 Alternative mains

Fancy a change from turkey? Try one of these stunners instead

42 Party planning

Hosting an event? Our platters are perfect for sharing

46 Cheese, please Elevate your cheeseboard with our great-value suggestions

49 Delightful desserts

Impress with these low- and no-cook make-ahead desserts

54 Christmas cocktails

Toast the season with any of our pick-and-mix spritzes

57 Feed a crowd

Comfort food and party dishes to keep a larger group satisfied

68 Chef Derek Sarno

Plant-based alternatives for favourite Christmas occasions

74 Jamie Oliver

Budget-friendly, big-flavour classics full of Christmas cheer

98 Finest moments

A Hungarian-inspired treat Santa will be thrilled to receive KNOW-HOW

9 Menu planner

Suggested menu plans created using recipes in this issue

41 Festive Menu Helper

Can’t decide what to cook? Let our simple app choose for you!

62 Step-by-step

This honeycomb and dark chocolate dessert is irresistible!

70 Use it up

Use up ingredients, plus thrifty tips for saving a bit more cash GIVE ME MORE!

Scan this QR code to see our affordable Christmas dinner dishes (from p21) come to life in a series of helpful videos.

Tesco executive chef, product development

Good food ambassador for Tesco

HELEN

Volunteer, The Silver Line Helpline

24

SHOPPING

IN STORE

14 Best buys

Nail those ta-dah! moments, whatever the festive occasion

87 Gifts and decorations

Our selection of inspiring ideas will help you wrap up christmas

95 Festive flowers

Add a finishing touch (or find a lovely gift) with these floral buys

THE TEAM YOUR HEALTH

80 Spotlight on: Staying connected It’s the season of togetherness. Stay connected with our tips

REAL LIVING COMMUNITY

66 Over to you Join the conversation – and you could win a £50 giftcard

83 In-store updates

Festive fare at Tesco Cafés, plus store accessibility news

Don’t miss our Savvy cook’s guide to eating well, in the new-look January issue of Tesco magazine

✔ Learn how to master your microwave

✔ Low-energy cooking hacks

✔ Batch-cook recipes to see you through winter

✔ Money-saving tips

EDITORIAL Content director (print) Lauren Rose-Smith

Deputy editor Jo Wooderson Senior food editor

Elli Donajgrodzki Deputy food editor Bryony Bowie

Chief sub editor Art Young Deputy chief sub editor

Jenny Wackett Senior sub editor Tessa Jones

Writer Jess Herbert Editorial assistant Jack Pepper

ART Art director Nina Brennan Senior art editor

Alex Whitfield Art editor Sarah Prescott Designer

Aasawari Bapat Kale Junior designer

Joseph Christopher

CREATIVE SOLUTIONS Senior commercial content

editor Victoria Boland Creative solutions art director

Melanie Robinson-White

CONTENT AND PUBLISHING Food director

Jenny McIvor Group managing editor Kate Best Senior account manager Lucy May Account executive

Leslie Nya

PRODUCTION Production director Vanessa Salter

Production manager Deborah Homden

CEDAR COMMUNICATIONS CEO Clare Broadbent

Global transformation and development director

Christina da Silva Group business director

Kate McLeod Group content director Rachael Ashley

Group creative director Aileen O’Donnell Financial director Jane Moffett

WITH THANKS TO Nina Christopher, Rachel Linstead, Alan Longair, Marion Lyons, Charlotte Price, Nicky Rampley-Clarke, Josh Cuddeford Smith, Sophie Taylor, Heather Thomas

TESCO Head of content Daniel Porter Content manager Cintia Welch Content assistants Trudi Smith, Lulu Turner

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

Tom Glenister

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

Menu planner

WHAT TO COOK

Whoever and whatever you’re hosting, the recipes in this issue have you covered for the festive season

GLUTEN-FREE VEGAN CHRISTMAS FEED A CROWD FESTIVE BAKE SALE

Pear & goat’s cheese salad, p12

Stuffed hasselback squash, p36

Salmon kedgeree pie, p36

Date Linzer biscuits, p13

Cranberry pork with sesame potatoes, p38

Olive oil & roasted garlic mash, p32

Leftovers lasagne, p58

Chocolate Yule log, p50

Mulled wine jellies, p50

Looking for more gluten-free Christmas recipes? Visit tes.co/glutenfreexmas

Sherry & pomegranate red cabbage, p32

Check out Derek Sarno’s vegan swaps and ideas for a plant-based Christmas too, p68.

Christmas market platter, p42

There are also no-cook canapé recipes on p44 and sharing tapas-style recipes on p61.

Mince pie snowballs, p98

Want more easy festive bakes? You can find other recipes at tes.co/easyxmasbaking

Pomegranate seeds

Careful prep means the vibrant pomegranate seeds burst with flavour.

POMEGRANATE & MANDARIN

BREAKFAST PARFAITS

Makes 6

Takes 10 mins Cost per serve 83p

4 cardamom pods

500g pot Greek-style yogurt

2 x 312g tins Grower’s Harvest broken mandarin pieces in light syrup, drained (2 tbsp syrup reserved)

220g honey & almond granola

250g pack pomegranate seeds or 2 pomegranates, seeds only mint leaves, to serve (optional)

1 Crack open the cardamom pods, then crush the seeds with a pestle and mortar (or the end of a rolling pin) until fnely ground. Stir through the yogurt, along with the reserved mandarin syrup.

2 Spoon half the yogurt into 6 small glasses (about 250ml).

Top with a layer of mandarin pieces, a layer of granola and a layer of pomegranate seeds (about 1 tbsp of each).

3 Repeat the layers, ending with a scattering of pomegranate seeds.

Top with mint leaves, if you like.

IN SEASON

Festive recipes that make the most of December’s produce

No-cook special breakfast

Taste the care

Look out for this quality seal on the most cared-for products at Tesco. You’ll find it on all three main ingredients in this feature, plus hundreds more expertlyselected products around the store and online.

LightandfruityChristmas starter

99p

Pears

Ripen Tesco Conference pears at home to best enjoy the sweet, juicy flavours.

PEAR & GOAT’S

CHEESE SALAD

Serves 6 as a starter

Takes 25 mins Cost per serve 99p

Thyme or parsley will work just as well as rosemary; you can also swap the flaked almonds for pecans, or toasted sunflower or pumpkin seeds.

1 red onion, thinly sliced

½ lemon, juiced

3 ripe seasonal pears

80g pack watercress, spinach & rocket

1 rosemary sprig, leaves picked and roughly chopped

125g pack soft goat’s cheese

2 tbsp toasted flaked almonds

For the cranberry vinaigrette

2 tsp red wine vinegar

1 tbsp extra-virgin olive oil

1 tbsp cranberry sauce

¼ tsp Dijon mustard

1 Put the onion in a heatproof bowl and cover with boiling water; set aside for 5 mins, then drain.

2 Meanwhile, put the lemon juice in a mixing bowl and half-fll with cold water. Core the pears, slice each into 6 wedges, then transfer to the lemon-water.

3 Put all the vinaigrette ingredients in a jug and use a hand blender to blitz smooth; season to taste. Add 1-2 tsp water as needed to loosen.

4 Toss together the salad leaves, onion, half the rosemary and

2 tbsp cranberry vinaigrette. Transfer to a serving platter, top with the pears, then crumble over the goat’s cheese and scatter with the almonds and remaining rosemary. Drizzle with the remaining dressing to serve.

Medjool dates

Dates are high in fibre. Tesco’s are harvested by hand for a rich flavour.

DATE LINZER BISCUITS

Makes about 26 biscuits

Takes 1 hr 10 mins plus chilling

Cost per biscuit 11p

The biscuit dough can be frozen from the end of step 2. Alternatively, freeze the cut-out, unbaked biscuits, then bake from frozen for an extra 2 mins.

80g unsalted butter, softened

40g caster sugar

1 large egg yolk

100g plain flour, plus extra for dusting 40g ground almonds

¼ tsp ground cinnamon

120g Medjool dates (from a 200g pack), pitted

1 tsp icing sugar, for dusting

1 Beat the butter and sugar in a mixing bowl until pale and fluffy. Mix in the egg yolk to combine.

2 In a separate bowl, mix the flour, almonds and cinnamon with a pinch of salt. Add to the mixing bowl, a little at a time, to make a soft dough. Shape into a disc, then wrap in clingflm and transfer to the fridge for 1 hr.

3 On a lightly floured surface, roll out the dough to 2-3mm thick. Cut out rounds with a 6cm cutter (dipping the cutter in flour frst will help give neat edges), then use a small snowflake (or other festively shaped) cutter to stamp a hole in the centre of half the rounds.

Transfer to lined baking sheets, then return to the fridge for 20 mins. Reroll the offcuts and repeat to stamp out more biscuits; you should end up with approximately 52 rounds. Preheat the oven to gas 4, 180°C, fan 160°C.

4 Bake the biscuits in batches for 8-9 mins until dry and very pale golden. Leave to cool on the

Festive family bake

Stuff leftover dates with goat’s cheese, top with pecans and drizzle with maple syrup for a speedy canapé.

sheets for 5 mins, then transfer to a wire rack to cool completely.

5 Meanwhile, put the dates in a heatproof bowl and pour over boiling water to cover. Leave to soak for 15 mins, then drain, reserving a mug of the water. Use a blender to blitz the dates with 5-6 tbsp reserved water, as needed, to make a smooth, spreadable paste.

6 Dust the icing sugar over the biscuits with the snowflakes cut out. Spread date jam onto each non-dusted biscuit, leaving a small border around the edge, then sandwich with the dusted biscuits. Will keep for up to 5 days in an airtight container, though best eaten on the day they’re made.

Each biscuit

the reference intake. See page 97.

Festive favourites at merry prices! Find all your seasonal staples in store to make Christmas easier than ever Best buys

What’s in store now

BEHIND THE SCENES WITH JAMIE R

We ask Jamie Robinson, Tesco’s executive chef, product development, about his Christmas dinner ideas.

‘Our Tesco Finest turkey is a true standout, reared with the highest care. We work closely with our suppliers to make sure everything is as good as it can be when it comes to our products, so you get the best taste. Make the most of the bird and use up all the extras in great dishes like turkey curry, ramen and (my favourite) shredded turkey and Brussels sprout hash with a runny poached egg.’

WINTER WARMER

Simmer Mulled Wine Spices 21g, £1.50 (£7.14/100g), in your favourite red to make your own mulled wine.

BOXING DAY BITES

Stock up on nibbles to satisfy hungry guests

Boxing Day Curry Crispy Coated Peanuts 200g, £1.20 (60p/100g)

Blonde Chocolate Flavour Popcorn 200g, £1.50 (75p/100g)

These Tesco Finest Candy Cane Pigs in Blankets 248g, £3.50 (£1.41/100g) are a star side.

DON’T FORGET!

Your essential sides... with a special offer for Clubcard members

Tesco Finest Cavolo Nero and Garden Peas 210g, £2.60* (£1.24/100g)

Tesco Finest Rainbow Carrots & Parsnips 600g, £3* (50p/100g)

WINNING DINNER

What will be your big ta-dah this Christmas? Ours is a Tesco Finest Free Range Bronze Turkey Crown 1kg-3.5kg, £15.50/kg. See Jamie R’s ideas, opposite, on how to use it up.

SORTED

Make Smoked Salmon 120g**, £3.75 (£3.13/100g), stretch further by layering on toast with cream cheese or smashed avocado.

MAKE IT MEAT FREE

With a garlic melt, this Wicked Kitchen No Turkey Roast 560g, £5 (89p/100g), makes a tasty alternative to turkey.

AJUST RIGHTFORACOUPLE

DINNER FOR TWO

Choose Tesco Finest Rump Joint Cornish Sea Salt & Pepper 500g, £8.30 (£1.60/100g) and have leftovers for Boxing Day sarnies.

WRAP IT UP

Give on-the-go lunches a festive spin

Tesco Finest Raspberry & Passionfruit

Meringue Garland 472g, £6.50 (£1.38/100g)

Plant Chef No Beef Wellington, £2.75

Turkey & Trimmings, £3

Pigs Under Blankets Soft Sub, £2.75

STAR INGREDIENT

Keep a jar of Mincemeat 411g, £1.65 (40p/100g), on hand to create quick and easy treats. Spoon onto puff pastry and bake to create quick mince pies; mix into pancake batter for brunch; or add to bakes like cookies or cinammon buns for an extra taste of Christmas.

PARTY PLEASERS

This spread has something for every guest to enjoy

1 Tesco Finest Crinkle Cut Glazed Ham Crisps 150g, £1.25 (83p/100g) 2 Tesco Finest 10 Mini Duck Pancakes 175g, £5.50 (£3.14/100g) 3 Tesco Finest Teriyaki Pork Belly Bites 280g, £5.50 (£1.96/100g)

4 Plant Chef 10 No-Prawn Tempuras 150g, £2.50 (£1.67/100g) 5 8 Salt & Vinegar Mini Fish & Chips Cones 310g, £3 (97p/100g)

RAISE A GLASS

To stretch Tesco Finest Prosecco DOC, £8.50, further, mix it with orange juice, or add to cocktails.

BAKE IT YOURSELF

Your home will smell like Christmas when you bake Gingerbread Dough 350g, £1.60 (46p/100g)

3 OF THE BEST... FESTIVE TREATS

White Chocolate Coins 70g, 59p (84p/100g)

Find sugar, spice and all things nice in this selection

Christmas Tree Cupcakes 4-pack, £2.50 (63p each)

Mini Chocolate Spekulatius 150g, £1.20 (80p/100g)

JESS HERBERT PHOTOGRAPHY ALEX LUCK

STYLING SIAN DAVIES PROP STYLING JENNY IGGLEDEN

PLEASE SHARE A TULLY RESPONSIBLY.

sharing MADE FOR TASTE Smooth

The under £25 total is based on online prices at the time of going to press. Prices may change and products are subject to availability

Weekend wonders

THE £30 CHRISTMAS DINNER

Turn the simplest ingredients into a special two-course Christmas dinner for six with our restaurant-style finishing touches. Easier than you might think – and all for under £30

COOK THE COVER

MENU

Brined turkey thighs wrapped in bacon with crispy sage

Easiest-ever gravy

Cranberry, orange & rosemary sauce

Cacio e pepe roast potatoes

Glazed carrots

Brown butter sprouts with crispy garlic crumbs

Herb & onion stuffing

Plum & cranberry

tarte Tatin with brownsugar whipped cream

Gin, Gin!

SHOPPING LIST TIMEPLAN

1 lemon

5-pack Suntrail Farms oranges

400g pack Suntrail Farms plums

20g pack fresh sage

20g pack fresh rosemary

1 garlic bulb

1kg pack Redmere Farms brown

onions

1kg pack carrots

2 x 500g packs Redmere Farms unpeeled sprouts

2kg pack All Rounder potatoes

250g pack unsalted butter

100g pack Creamfields grated Grana Padano

300ml pot whipping cream

500g block puff pastry

2 x 1.25kg turkey thigh joints

275g pack Woodside Farms streaky bacon

400g pack frozen cranberries

6-pack white batch rolls

500g pack light brown soft sugar

1.5kg pack Stockwell & Co. plain flour

+ FROM YOUR STORECUPBOARD

Vegetable oil, olive oil, 2 vegetable or chicken stock cubes, salt, black pepper

MEET CHEF ADAM

Tesco senior development chef Adam Pickard says: ‘My favourite part of Christmas dinner is all the epic sides. The amount of fun and variants you can have with veg makes the combinations endless.’ Read on for his tips for transforming simple, great-value sides into something special.

Scan this QR code to watch helpful videos on mastering these recipes.

GET AHEAD

FREEZE AHEAD FOR UP TO THREE MONTHS

The gravy and cranberry sauce.

UP TO TWO DAYS AHEAD

Brine the turkey, crisp the crumbs for the sprouts and prepare the roast potatoes.

THE DAY BEFORE

Butter and bacon-wrap the turkey, cook the carrots, assemble the tarte Tatin. Defrost the gravy and cranberry sauce (if frozen).

ON THE DAY

12:20PM

Preheat the oven to gas 6, 200°C, fan 180°C.

12:30PM

Put the turkey thighs in the oven and take the cranberry sauce out of the fridge.

1PM

Put the potatoes in the oven.

1:10PM Put the stuffing in the oven.

1:40PM

Check the turkey (pour off the juices for your gravy, if you like, once it’s ready) and at the same time turn the potatoes over. Make the brown butter for the sprouts.

1:40-1:50PM

Cook the carrots (if not already done) and glaze them; cook and finish the sprouts; reheat the gravy.

2PM

Potatoes and stuffing done – when you take them out of the oven, up the temperature to gas 7, 220°C, fan 200°C. Carve the turkey and, as you serve everything, put the tarte Tatin in the oven.

CHEF’S TIP

‘Brining is key! You can add extra flavours, which will be absorbed by the meat, while the extra water makes the turkey juicier.’

Crispysageleaves add a special touchtoroasttur key thig hs

Restaurant flavoursforyourroasties

CHEF’S TIP

‘Let the sugar caramelise well when you add the carrots back to the pan; give them time to absorb those flavours.’

Just 3 ingredients

CHEF’S TIP

‘Brown butter, or beurre noisette, can transform dishes with its nutty, toffeelike flavour and caramel aroma.’

CACIO E PEPE ROAST POTATOES

Serves 6

Takes 1 hr 15 mins

Chill the potatoes for up to 48 hrs from the end of step 2.

100g pack grated Grana Padano

1 rosemary sprig, leaves picked and very finely chopped

1-2 tsp freshly ground black pepper (to taste)

3 tbsp plain flour

1.8kg potatoes, peeled and cut into large chunks

4 tbsp vegetable oil

1 Preheat the oven to gas 6, 200°C, fan 180°C. Mix together the cheese, rosemary, pepper and flour.

2 Bring a large saucepan of water to the boil. Add the potatoes and, when simmering, cook for 3 mins. Drain well, then quickly tip the potatoes back into the dry saucepan. Add the cheesy flour, cover and (using oven gloves) give the pan a good shake until the potatoes are evenly coated.

3 Put the oil on a large baking tray, add the potatoes and turn to coat. Roast for 1 hr, turning after 40 mins, until very golden and crisp.

Each serving contains of the reference intake. See page 97.

GLAZED CARROTS

Serves 6

Takes 20 mins

The carrots can be cooked the day before; leftovers will keep for 3 days.

800g carrots, peeled and cut into chunky batons (small ones left whole)

25g butter

25g light soft brown sugar

1 Put the carrots in a large saucepan of cold water, cover and bring to a simmer. Cook for 8 mins or until tender; drain. Can now be chilled for up to 24 hrs.

2 To serve, melt the butter in a frying pan. Add the sugar, season, then stir until the sugar has completely dissolved. (If cooking from cold, add 1 tbsp water to the pan.) Add the carrots and cook, stirring, for 3-4 mins until the carrots are heated through and well glazed.

Each serving contains

of the reference intake. See page 97.

Carbohydrate 14g Protein

BROWN BUTTER SPROUTS WITH CRISPY GARLIC CRUMBS

Serves 6 Takes 25 mins

Make the crumbs up to 4 days ahead and keep in an airtight container.

1 white roll, torn into chunks

4 garlic cloves, halved

2 tbsp olive oil 50g butter, plus 5g

1 lemon, zested, plus 2 tsp juice 1kg sprouts, peeled and stalks trimmed

1 Start by making the crumbs. Blitz the bread and garlic cloves to fine crumbs in a food processor. Heat the oil and the 5g butter in a frying pan and tip in the garlicky crumbs. Fry over a low heat for 8-10 mins until golden and really crisp; season. Leave to cool, then stir in the lemon zest. Pack into an airtight container (if making ahead).

2 Make the brown butter just before you’re ready to cook the sprouts. Melt the 50g butter in a small saucepan. Leave it to cook, swirling occasionally, for 2-3 mins: it will bubble and foam, then turn

nutty brown; be careful not to let it burn. When brown, stir in the lemon juice; remove from the heat.

3 Boil the sprouts for 3-5 mins until tender. Drain well, then toss in the brown butter. Stir over the heat until everything’s combined and hot. Scatter over the crumbs, then toss a few times to roughly mix through.

Each serving contains

of the reference intake. See page 97.

HERB & ONION STUFFING

Serves 6 Takes 55 mins Make the stufng up to 48 hrs ahead and keep chilled.

3 onions, finely chopped 50g butter, plus extra for greasing

1 tbsp very finely chopped rosemary leaves

2 tbsp finely chopped sage leaves

3 white rolls, torn into chunks

1 Preheat the oven to gas 6, 200°C, fan 180°C. Fry the onions in the butter over a low heat for 15 mins or until really soft. Add the herbs and cook for 2 mins.

2 Blitz the bread in a food processor to fine breadcrumbs. Stir into the onions, season, then transfer to an approx 20cm greased baking dish. Cover with foil; bake for 20 mins. Remove the foil and bake for 10 mins more until crisp.

Each serving contains

of the reference intake. See page 97.

PLUM & CRANBERRY

TARTE TATIN WITH BROWNSUGAR WHIPPED CREAM

Serves 6 with 4 leftover slices Takes 40 mins plus chilling

Assemble up to 24 hrs ahead and keep chilled in the fridge.

15g butter, softened, for greasing 85g light soft brown sugar, plus 50g 400g frm plums, halved and stoned 100g frozen cranberries flour, for dusting 500g block puff pastry 300ml whipping cream

½-1 orange, zested, to serve

1 Grease the base of a 21-23cm fxed-based tart tin or ovenproof frying pan, then scatter over 85g sugar in an even layer. Arrange the plums, cut-side down, then scatter over the cranberries.

2 On a flour-dusted surface, roll out the pastry so it is a little bigger than the tin or frying pan as a guide to cut out a circle (you’ll have about

150g leftover). Lay the pastry over the plums, squishing the edges down around the fruit, then use a fork to prick the pastry a few times to allow steam to escape. Chill for at least 1 hr, or up to 24 hrs.

3 Preheat the oven to gas 7, 220°C, fan 200°C. Bake for 25-30 mins until the pastry is golden and crisp.

4 Meanwhile, put the cream, 50g brown sugar and a pinch of salt in a large mixing bowl. Whip to soft peaks with an electric whisk.

5 Using a tea towel to protect your hands, carefully place a serving plate over the tart tin or pan. Invert so the tart drops onto the plate, then decorate with the orange zest. Serve with the brown-sugar whipped cream.

Each serving (10) contains

of the reference intake. See page 97.

WINE MATCH

Tesco Finest Prosecco Valdobbiadene DOCG, £10* –upgrade your Christmas Day prosecco without breaking the bank.

*Price excludes Scotland and Wales

RECIPES SARAH COOK PHOTOGRAPHY KRIS KIRKHAM FOOD STYLING KATY GREENWOOD PROP STYLING MORAG FARQUHAR

Season’s eatings

This fun, festive dessert is easy to make – get the whole family involved!

GINGERBREAD MAN

CHEESECAKE

Serves 16

Takes 25 mins plus chilling and setting

80g unsalted butter, melted 200g digestive biscuits

2 x 280g tubs Philadelphia

100g icing sugar

300ml pot double cream

1 tsp ground ginger

1 tsp mixed spice

½ tsp ground cinnamon

½ orange, zested 100ml whipping cream, whipped

8 mini gingerbread men

pinch of ground nutmeg (optional)

1 Lightly grease a 20cm loosebottomed cake tin with a little melted butter and line the bottom and sides with non-stick baking paper.

2 Blitz the digestives to crumbs in a food processor, then stir in the rest of the melted butter until combined. Spread over the base of the

prepared tin, pressing down to level. Chill in the fridge for 30 mins (or freezer for 15 mins) until set.

3 Whisk the Philadelphia and icing sugar together in a large mixing bowl using a handheld electric whisk until well combined, then whisk in the double cream until it just reaches soft peaks.

4 Transfer a quarter of the mixture to another bowl, then add the spices and orange zest, whisking until just combined. Spread the reserved plain mixture over the base, then spread the gingerbread mix over the top. Chill in the fridge for 6 hrs, or overnight if possible.

5 To serve, pipe 8 swirls of whipping cream around the top. Stand a gingerbread man between each swirl; sprinkle with nutmeg, if using. Will keep in the fridge for up to 3 days.

The thick, creamy consistency of Philadelphia makes it ideal to use in cheesecakes.

Philadelphia family pack 280g, £3.20 (£1.14/100g)

GIVE ME MORE! +

Find two more twists on this cheesecake - a peppermint treat and a seasonal fruity version – at tes.co/philadelphia.

Festive trimmings

Super sides

Four spins to take traditional trimmings up a notch – and each under £1 per serve

Roasted sprouts with Marmite butter

Root veg with tahini-lemon drizzle

Sherry & pomegranate red cabbage

Olive oil & roasted garlic mash

ROOT VEG WITH TAHINI-LEMON DRIZZLE

Serves 6

Takes 1 hr 15 mins

Cost per serve 70p

500g carrots, scrubbed and halved or quartered lengthwise if large

450g raw beetroot, scrubbed and each cut into 8 wedges

500g parsnips, peeled and halved or quartered lengthways if large

3 tbsp olive oil

10g fresh thyme

2 tbsp tahini

1 unwaxed lemon, zested and juiced

15g fresh parsley, leaves finely chopped

1 Preheat the oven to gas 6, 200°C, fan 180°C. Toss the veg with 2 tbsp oil and the thyme; season lightly. Arrange

SHERRY & POMEGRANATE RED CABBAGE

Serves 6

Takes 1 hr 15 mins

Cost per serve 44p

This can be made 2 days in advance and reheated with a splash of water, or can be frozen for 1 month.

50g unsalted butter

1 cinnamon stick

2 star anise

10g fresh thyme, leaves picked

2 tbsp dry sherry (or red wine vinegar)

2 tbsp light soft brown sugar

400ml pomegranate juice

1 red cabbage (about 1kg), thick core discarded, finely sliced

in a single layer over 2 large roasting tins. Cover with foil and roast for 45 mins until tender.

2 Meanwhile, in a small bowl, mix the tahini and lemon juice with 2 tbsp warm water until smooth, then season to taste.

3 In another small bowl, mix the lemon zest, parsley and remaining 1 tbsp oil.

4 Remove the foil from the roots, mix well, then return to the oven, uncovered, for a final 15 mins or until golden. Transfer to a serving platter. Drizzle over the tahini dressing and sprinkle with the parsley mix to serve.

Each serving contains of the reference intake. See page 97. Carbohydrate 23g Protein 5g Fibre 10g 2 of your 5-a-day; low in saturated fat

ROASTED SPROUTS WITH MARMITE BUTTER

Serves 6 Takes 30 mins Cost per serve 93p

600g Brussels sprouts, trimmed and halved

1 tbsp olive oil

1 tsp Marmite or yeast extract 40g unsalted butter, at room temperature

80g cooked whole chestnuts, crumbled 20g finely grated pecorino

1 Preheat the oven to gas 7, 220°C, fan 200°C. Put the sprouts on a large baking sheet, pour over the oil, then use your hands to thoroughly rub it into the layers of the sprouts. Roast for 10-15 mins until crispy and lightly golden.

2 Meanwhile, beat the Marmite and butter together

in a bowl. Dot the Marmite butter over the sprouts and toss to combine. Scatter over the chestnuts and cheese and return to the oven; cook for a further 5 mins until beginning to char and crisp.

Each serving contains

of the reference intake. See page 97. Carbohydrate 9g Protein 5g Fibre 5g 1 of your 5-a-day; a souce of protein

USE IT UP CHESTNUTS

Add leftover chestnuts to your stuffing mix, or crumble into porridge with fruit.

1 Melt the butter in a large, lidded saucepan over a medium heat. Add the cinnamon, star anise and thyme; toast for 1 min. Turn the heat to high and add the sherry (or vinegar) and sugar; bubble for 2 mins.

2 Pour in the pomegranate juice and add the red cabbage. Season; stir to coat the red cabbage in the juice. Bring to the boil, then reduce the heat to medium-low and cook, with the pan lid ajar, for 1 hr, stirring occasionally, until cooked through and the liquid has been absorbed. Remove the cinnamon stick and star anise before serving.

Each serving contains of the reference intake. See page 97.

OLIVE OIL & ROASTED GARLIC MASH

Serves 6

Takes 45 mins

Cost per serve 31p

Make up to 2 months in advance and freeze. To reheat, thaw completely in the fridge, then warm in a pan over a low heat. Or make 2 days in advance and chill.

1 garlic bulb

1.5kg Maris Piper potatoes, peeled and cut into equal chunks

200ml almond milk-alternative 5 tbsp extra-virgin olive oil

1 Preheat the oven to gas 6, 200°C, fan 180°C. Wrap the garlic bulb in foil, place on a small baking tray and roast for 45 mins or until soft.

2 Meanwhile, put the potatoes in a large pan of salted water, bring to the boil, then cook for 12-15 mins until tender. Drain and leave to steam-dry for 4 mins.

3 Place a fine sieve over the empty pan and push the potatoes through, a few at a time, using a large spoon to help. Gradually add the milkalternative into the potatoes, stirring all the time, to make a very smooth mash.

4 Peel and squeeze the soft garlic cloves into the potatoes along with 4 tbsp olive oil. Mix, season to taste, then drizzle with the final 1 tbsp olive oil to serve.

Each serving contains of the reference intake. See page 97. Carbohydrate 41g Protein 6g Fibre 4g Low in saturated fat; low in salt

Leaves both hands free for wrapping and crafting

Alternative mains

Ring the changes

Christmas dinner doesn’t have to mean turkey! Our alternative centrepieces offer something new for everyone

WINE MATCH

Balance creamy butternut squash with the crisp and dry Tesco

Finest Mosel

Steep Slopes

Riesling, £7

Stuffed

STUFFED HASSELBACK SQUASH

Serves 4

Takes 1 hr 20 mins

Cost per serve 74p

1 butternut squash (roughly 1kg), halved lengthways, seeds removed and reserved

1 tbsp olive oil

1½ tbsp sweet chilli sauce

1½ tbsp maple syrup, plus 1 tsp steamed Tenderstem broccoli, to serve (optional)

For the nutty stuffing

50g walnuts

50g porridge oats

50g plain flour

½ tsp ground cinnamon

pinch of ground nutmeg

1 rosemary sprig, leaves picked and chopped

15g fresh flat-leaf parsley, chopped 40g dairy-free spread

1 Put all the stuffing ingredients except the spread and 5g parsley in a food processor and pulse until broken down. Add the spread and pulse again until the mixture resembles breadcrumbs; season.

2 Preheat the oven to gas 6, 200°C, fan 180°C. Line a baking tray with baking paper. Lay each squash half cut-side down and slice into the skin at 0.5cm intervals, leaving 1-2cm uncut at the bottom.

3 Turn each squash over and stuff the cavities with half the stuffing, pressing it in well. Transfer the squash to the prepared tray, stuffing side down. Rub with 1 tsp oil, season and roast for 30 mins.

4 Mix the remaining oil with the sweet chilli sauce and 1½ tbsp maple syrup. Remove the squash from the oven and brush over half the mixture. Roast for another 10 mins, then brush over the remaining glaze. Roast for a further 10 mins.

5 Meanwhile, mix the reserved squash seeds with the remaining 1 tsp maple syrup. Remove the

squash from the oven, spoon over the remaining stuffing, letting it fall into the slits, and scatter over the seeds. Return to the oven and cook for 10-15 mins until golden and tender. Scatter over the remaining parsley, then slice lengthways and serve with steamed Tenderstem, if you like, along with your favourite vegan Christmas trimmings. Each serving contains of the reference intake. See page 97.

SALMON KEDGEREE PIE

Serves 6

Takes 1 hr 55 mins plus chilling and resting Cost per serve £3.70

Freeze the assembled pie from the end of step 4 but without brushing with egg. Defrost for 24 hrs in the fridge then brush with egg and cook for 40 mins. The rice mixture can be made up to 24 hrs ahead; store in an airtight container in the fridge.

1 tbsp vegetable oil

1 onion, finely chopped

1 garlic clove, finely chopped

10g fresh ginger, peeled and finely chopped

1 tbsp medium curry powder

2 cardamom pods, gently crushed 100g basmati rice

10g fresh flat-leaf parsley, finely chopped

10g fresh coriander, finely chopped

4 medium eggs, 1 beaten 500g pack boneless salmon half side 375g pack lighter ready-rolled puff pastry

120g pack smoked salmon, sliced watercress and lemon wedges, to serve (optional)

1 Heat the oil in a medium, lidded saucepan over a low heat and add the onion, garlic and ginger. Cover

and cook for 8 mins until softened, then add the spices and cook for a further 2 mins. Stir in the rice with 200ml water, increase the heat to medium and bring to a simmer. Cover, reduce the heat to low and cook for 12 mins. Remove from the heat, keeping the lid on, and set aside for 10 mins. Fluff the rice with a fork, season, transfer to a bowl and leave to cool for 30 mins. Stir in the herbs and discard the cardamom.

2 Meanwhile, bring a pan of water to the boil and boil 3 eggs for 8 mins. Drain, run under cold water, then peel and thickly slice each egg lengthways into 3-4 slices.

3 Trim the salmon fillet to a rectangle (roughly 10 x 25cm) and discard the skin. Chop the trimmings and stir through the rice mixture. Unroll the pastry, place on a work surface and roll it out to about 32 x 40cm. With a long side of the pastry facing you, spoon the rice onto one half in a rectangle about the same size as the salmon, leaving a 3cm border. Top with half the smoked salmon, then the salmon fillet. Spoon over the remaining rice and top with sliced eggs and remaining smoked salmon.

4 Brush the edges of the pastry with the beaten egg. Fold the empty side of pastry over the filling and tuck over and around the salmon stack, pressing to seal the edges. Trim to neaten, then crimp to seal. Brush with egg then use any pastry offcuts to add decorations, if you like. Brush any decorations with egg then transfer the pie to a lined baking tray. Chill for 15 mins.

5 Preheat the oven to gas 6, 200°C, fan 180°C and place a baking sheet inside. Put the salmon tray on top of the preheated sheet and bake for 30 mins or until crisp and golden. Leave to rest for 10-15 mins; serve with watercress and lemon wedges, if you like.

WHY NOT TRY…

Find great sides, like Olive oil & roasted garlic mash, on p31.

Make-aheadChristmasshow-stopper

CRANBERRY PORK WITH SESAME POTATOES

Serves 2

Takes 50 mins

Cost per serve £2.72

If you don’t need this recipe to be gluten-free, use soy sauce instead of tamari.

400g baby potatoes

2 tbsp vegetable oil

2 tsp clear honey

1 tbsp sesame seeds

270g pack pork loin steaks

30g cranberry sauce

1 tbsp tamari

1 red chilli, finely chopped

250g pack pak choi, cut into quarters

15g fresh ginger, peeled and cut into thin strips

3 spring onions, sliced

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes on a baking tray with ½ tbsp oil, season and roast for 30 mins until tender.

Mix together 1 tsp honey, the sesame seeds and ½ tbsp oil in a small bowl. Gently crush the potatoes with a fork, then drizzle over the honey-sesame mix and return to the oven for 10 mins.

2 Meanwhile, heat ½ tbsp oil in a frying pan and cook the steaks for 2 mins each side or until browned. Holding the steaks upright with tongs, cook the fat end for another 2 mins to crisp up.

3 Put the cranberry sauce, tamari, half the chilli and the remaining honey in a small pan, bring to a gentle simmer and cook for 2 mins until reduced to a sticky glaze. Put the steaks on a foil-lined baking tray and pour over the cranberry

mixture. Cook alongside the potatoes for the last 10 mins of their cooking time, until the potatoes are crisp and golden and the marinade is sticky.

4 Meanwhile, heat the remaining oil in the frying pan over a mediumhigh heat and fry the pak choi for 2 mins each side. Add the ginger, spring onions and remaining chilli and cook for 1-2 mins until tender and lightly charred. Serve alongside the crushed potatoes and steaks, with the cooking juices drizzled over the top.

Each serving contains

of the reference intake. See page 97.

Berocca Immuno contains vitamins D, C, A, B6, B9 & B12 as well as Zinc, Copper, Iron & Selenium, which all support your immune system, and contains vitamin E, an antioxidant, which helps to protect cells from oxidative stress.

Festive Menu Helper

Our clever menu-planning tool is here to help you create a joy-filled Christmas feast, whatever your budget

Backing everyone’s budget with 150+ recipes under £1.50 per serve to save, share and shop.

Party planning

Easy entertaining

Hosting a party? Make it easy with our affordable platters, shortcut shareables, no-cook canapés and simple spritzes

What’s inside

New party platters (right)

Create a Christmas market vibe with a spread to feed a crowd… without busting the budget

THE £10 PLATTER CHRISTMAS MARKET PLATTER

Serves 6

Takes 30 mins

Cost per serve £1.17

150g pot soured cream

200g sauerkraut, plus 2 tsp liquid

1 whole cucumber, ½ peeled and fnely sliced

3 tsp vegetable oil

100g spring onions, thinly sliced 6-pack bratwurst sausages

2 tbsp wholegrain mustard

50g maple bacon pretzels, to serve

6 slices rye bread, to serve

12 slices German salami, to serve

You can use a hotter mustard, like Dijon, on the side to contrast the mellow soured cream.

1 In a large bowl, mix 50g soured cream with 2 tsp sauerkraut liquid; season with black pepper. Toss the sliced cucumber in the soured cream, then transfer to a serving bowl and chill up to 2 hrs ahead.

2 Set aside 1 tbsp green spring onion slices. Heat 2 tsp vegetable oil in a frying pan and fry the remaining spring onions over a medium-high heat for 5 mins or until well browned. Set aside.

3 Gently fry the sausages in the pan over a medium heat (adding 1 tsp oil if the pan is dry) for 15 mins until golden. Transfer to a plate and slice.

4 Put the remaining soured cream in a bowl and stir in 1 tbsp mustard and the fried spring onions. Spoon the sauerkraut into another bowl.

5 Scatter the reserved spring onion greens over the cucumber salad and cut the remaining cucumber into batons. Serve everything together with the pretzels, rye bread and salami.

Each serving contains of the reference intake. See page 97. Carbohydrate 30g Protein 23g Fibre 7g

No-cook canapés p44

Cheeseboard hacks p46

Shortcut puddings p53

Customised cocktail p54

Maple Bacon

Flavour Pretzels 200g, £1.50 (75p/100g)

Bread

500g*, £1.15 (23p/100g)

12-pack German-Style Salami Slices, 92p (74p/100g)

BringhometheflavoursofaChristmasmarket

GLOBAL THINKING

Here are three more platters inspired by global cuisines...

GO SCANDI Swap sausages and salami for smoked salmon and add pickled red cabbage and boiled baby potatoes.

HEAD EAST Boost warmed pakoras, samosas and bhajis with a homemade raita, warm naans and some chutneys.

ALL-AMERICAN SWEETS Pile mini brownies, waffles drizzled with maple syrup, fresh berries and chocolatecovered pretzels.

The £10 total is based on online prices at the time of going to press. Prices may change and products are subject to availability.

* Subject to availability

Schneider Brot

Whole Grain Rye

COOK’S TIP

If you find the turkey roll-ups unravel, secure them with cocktail sticks.

Get the party started with these speedy snacks bursting with festive cheer

TURKEY & CRANBERRY ROLL-UPS

Makes 32 Takes 20 mins Cost per serve 21p

Spread 1 tbsp light mayonnaise over a plain tortilla wrap. Tear over 1 slice Tesco Finest roast turkey breast and 1 slice prime cut cooked ham. Top with 10g sliced baby spinach, then dollop over 1 tsp cranberry sauce. Season with black pepper, sprinkle with 1 tsp crispy onions (optional), then wrap up tightly. Use a sharp knife to trim each end, if you like, then slice into 8. Repeat to use 4 wraps and make 32 roll-ups in total.

roll-up

HOISIN JACKFRUIT LETTUCE CUPS

Makes 12 Takes 20 mins Cost per serve 17p

Drain and rinse a 400g tin jackfruit, then use your hands to gently break it into shreds in a bowl, removing any seeds and tough pieces. Mix in 3 tbsp hoisin dipping sauce, ½ tbsp dark soy sauce and a pinch of salt (optional). Divide the jackfruit between 12 Little Gem lettuce leaves and sprinkle over 2 tsp sesame seeds. Top with 1 very finely sliced spring onion and 1 very finely sliced red chilli to serve.

CHILLI CHEESE & PINEAPPLE SKEWERS

Makes about 35 Takes 15 mins Cost per serve 9p

Drain a 425g tin pineapple chunks and count the pieces. Slice a 200g pack Cheddar with chillies into double that number of cubes (so if you have 30 pineapple chunks, slice the cheese into 60 cubes). Thread a cube of cheese onto a cocktail stick, followed by a pineapple chunk, then another cube of cheese. Repeat to use all the ingredients. Put on a serving plate and sprinkle over 10g chopped fresh thyme to serve, if you like.

GREEK SALAD TARTLETS

Makes 18

Takes 10 mins

Cost per serve 36p

Use a fork to mash 115g saladcheese with 200g Greek-style yogurt; season. Add 1 tbsp each to 2 x 9-pack Tesco Finest pastry tartlets or top 18 oatcakes. Slice 2 baby cucumbers into 1cm diagonal slices, and halve 9 cherry tomatoes and 9 Kalamata olives; divide between the tartlets. Scatter with the leaves of 3 thyme sprigs to serve.

Each tartlet contains

BRIE & SAUSAGE ROSEMARY STICKS

Makes 25

Takes 10 mins

Cost per serve 16p

Strip most of the leaves from 25 rosemary sprigs from 2 x 20g packs (see tip, right), leaving a few leaves at the top. Slice a 200g pack Brie into 25 even slices. Thread a 25-pack pork cocktail sausages onto the rosemary skewers, followed by the Brie slices. Spoon 50g red onion chutney into a bowl and serve alongside for dipping.

Each stick

of the reference intake. See page 97.

Carbohydrate 8g Protein 2g Fibre 1g

USE IT UP ROSEMARY

You’ll be left with a lot of rosemary leaves. Use some in the Pear & goat’s cheese salad, p12, or freeze: chop the leaves, then place in ice cube trays and cover with oil. You can cook with them straight from frozen.

CHEESEBOARD HACKS

Upgrade your platter to turn a modest selection of cheese into something special

GET THE LOOK

We eat with our eyes too, so think about colour and placement. You don’t need to splash out to make your cheeseboard pop. Stick to seasonal fruit – add thinly sliced pear, apple or plum – and a sprinkle of fresh herbs for colour and fragrance.

SUGAR AND SPICE

The more flavours you add to your cheeseboard, the more interesting and fun it will be to eat. Try including green olives for a salty kick, a drizzle of honey over goat’s cheese for a sweet spin, or adding chilli relish for a spicy twist.

HOT OR COLD

Most cheese tastes best at room temperature, but why not add a baked Brie or Camembert for extra gooeyness? Roasted grapes feel luxurious: remove from the vine; toss with honey, wine vinegar and oil; then roast in a hot oven for 25 mins until soft.

MIX IT UP

Pick a range – at least one soft, one hard and one blue or goat’s cheese. A cheeseboard needn’t be expensive – you could match a simple Cheddar with an extra-special blue.

TEXTURE BOOST

For added crunch, use mixed nuts, celery sticks, apple slices and crackers. Hard and baked cheeses are great with chunky chutneys. Add a sliced soft baguette for dipping.

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

By 11.59 pm on the 01.01.23.

Texts charged at your standard network rate. Please retain receipt. Internet access required for receipt upload.

SHORTCUT PUDDINGS

Impressive no- and low-cook desserts you can make in advance

28p PER SERVE

USE IT UP

Spread leftover frosting over digestive biscuits and scatter with sprinkles for a quick treat.

Chocolate

CHOCOLATE YULE LOG

Serves 14-16

Takes 15 mins

Cost per serve 28p

2 double chocolate Swiss rolls 300g chocolate flavour frosting (from a 400g pack)

6 fresh cranberries

2 rosemary sprigs, cut into 3cm lengths

1 egg white, lightly beaten

3 tbsp caster sugar

1 tbsp icing sugar, to serve

1 Cut one of the Swiss rolls in half, widthways on the diagonal. Put the whole Swiss roll onto a serving plate and place the flat side of one of the cut pieces against the end.

2 Warm the frosting in the microwave for 10-15 secs until it’s easier to spread but not warm at all. Spread the diagonal-cut side of the remaining Swiss roll half with a little frosting, then attach it to the side of one end of the larger Swiss roll, to add a branch to the log. Spread the remaining frosting over the top of the Swiss roll, swirling it around to look like bark.

3 To make the decorations, dip the cranberries and rosemary into the egg white, then shake off the excess. Dip into the sugar until well coated and shake the excess off again. Lay over the Yule log to make little holly sprigs. Dust with icing sugar to serve. Will keep in an airtight container for up to 3 days.

Each serving (16) contains

of the reference intake. See page 97. Carbohydrate 32g Protein 2g Fibre 2g

MULLED WINE JELLIES

Makes 6

Takes 20 mins plus overnight setting

Cost per serve 96p

500ml mulled wine

250ml cranberry juice drink

100g caster sugar

1 cinnamon stick

2 x 12g sachets gelatine powder

80g pomegranate seeds (optional)

200ml whipping cream

¼ tsp mixed spice

¼ tsp ground ginger

1 fresh fig, thinly sliced

1 Put the wine, cranberry juice, sugar and cinnamon stick in a microwave-safe jug or tall bowl and microwave on high for 1½-2 mins in 30-sec bursts until steaming hot

but not boiling (boiling can stop the gelatine from setting properly). Stir until there is no solid sugar left.

2 Remove the cinnamon, sprinkle over the gelatine powder and stir quickly for 1-2 mins until thoroughly mixed and the gelatine has dissolved. Scrape down the sides of the jug to make sure all the gelatine grains are fully incorporated.

3 Pour into 6 x 175ml jelly moulds, dariole moulds or ramekins lightly greased with oil. Divide the pomegranate seeds, if using, between the moulds. Chill to set for at least 8 hrs, or overnight.

4 When ready to serve, whip the cream to soft peaks. Whisk in the ground spices until just combined. Dip the moulds in a bowl of warm water, then turn out onto a plate. Top with cream and figs to serve.

Each jelly contains

One card. Joy for all.

Give products, subscriptions, apps, games, music and more.

CHOCOLATE ORANGE TART

Serves 12

Takes 20 mins plus 1 hr setting

Cost per serve 45p

The chocolate ganache is made in the microwave.

100g thick-cut marmalade

1 sweet pastry case

150ml double cream

2 tbsp caster sugar

No-bake crowd-pleaser

250g dark chocolate (minimum 70% cocoa solids), 100g fnely chopped 1 orange, cut into 0.5cm slices

1 Stir the marmalade to loosen it a little, then spread over the base of the tart case. Put the cream and sugar in a microwaveable bowl and microwave on high for 1 min, stirring halfway, until steaming but not bubbling. Add the chopped chocolate and set aside for 2 mins before stirring together.

2 Pour the ganache directly over the marmalade, then spread out to level. Leave to set in the fridge for 1 hr. Use a vegetable peeler to peel curls from the remaining chocolate; top the tart with the orange slices and curls. Will keep in the fridge for up to 3 days.

CUSTOMISED COCKTAIL

Raise a toast with a special drink

Cranberry Campari Spritz

Makes 1

Takes 5 mins

Cost per serve £2.71

Increase the amounts by the number of people you’re serving, mix in a large jug and pour into glasses to serve.

Fill a large tumbler or highball glass with ice cubes and pour in 60ml Campari, 90ml sparkling rosé and 60ml low-sugar cranberry juice

Top up with soda water, stir carefully, then add 3 frozen cranberries. To garnish, twist a strip of orange peel, pierce with a cocktail stick and secure with a defrosted frozen cranberry.

{Wine dictionary} spritz

A sparkling winebased cocktail originating in Venice, where it’s often served before a meal. It traditionally includes a bitter liqueur, such as Aperol or Campari, sparkling wine and soda water.

Mix & match spritz

Have a bottle of something open already? Play around with your cocktail ingredients to suit your drinks cabinet

CHOOSE ONE OF EACH

THE

Soda water

Tonic water

Sparkling water

Fruit juice

Orange Lemon Lime Cranberry Cherry

Cava Prosecco Sparkling rosé

Campari Aperol Sherry Amaretto

MIXER THE GARNISH

LIQUEURTHE SPARKLING WINE

ADVERTISEMENT PROMOTION

Gin-gle bells

Give your G&T a winter spin with these three simple twists on the classic

MERRY BERRY

Pour equal parts Tanqueray Gin, cranberry juice and tonic water into a glass over ice with some fresh cranberries. Gently mix with a teaspoon. Clap a sprig of rosemary between your hands to release the oils, then use to garnish.

Tanqueray London Dry

Gin 70cl, £19.50 (£27.85/ltr), blends four classic gin botanicals: juniper, coriander, angelica and liquorice.

GIN ST CLEMENTS

Fill a glass with crushed ice and pour in equal parts

Bombay Sapphire Citron Pressé Gin, clementine juice and tonic water Garnish with a lemon twist: peel a strip of zest following the curve of the fruit, trim and twist round a chopstick.

Capturing the flavour of Mediterranean lemons, Bombay Sapphire Citron Pressé 70cl, £23 (£32.86/ltr), adds a citrus zing to your favourite cocktails.

WINTER SPICE

Place orange wedges on a griddle pan and cook for 1 min each side until char lines appear. Fill a glass with ice cubes and pour in 1 part Bombay Sapphire Gin, 2 parts tonic water, thinly sliced fresh ginger and some star anise. Gently swirl, then garnish with the orange wedges.

Bombay Sapphire Gin 70cl, £21 (£30/ltr), blends 10 botanicals, including woody cassia bark and peppery grains of paradise.

A joy to give, a delight to receive

Lindt Master Chocolatier since 1845

Party planning

SHAREABLE FEASTS

Host a party to remember with these brilliant dishes designed to feed a crowd

Make prawns go

furtherwiththiss

haring s tarter

Prawn cocktail platter p58

PRAWN COCKTAIL PLATTER

Serves 6

Takes 15 mins

Cost per serve £1.60

To make this even speedier, swap the homemade sauce for Tesco Finest Marie Rose sauce, and use a pack of ready-made garlic and herb croutons.

170g white bread, sliced into 2cm cubes

2 tbsp olive oil

½ tsp mixed dried herbs

⅛ tsp garlic powder

100g lighter mayonnaise

30g tomato ketchup

¼ tsp paprika

1 lemon, sliced into 8 wedges

250g pack Bay Fishmongers cold water prawns, defrosted and drained

2-pack Little Gem lettuce, separated into leaves

225g pack Tesco Finest cooked king prawns, defrosted and drained

½ tsp cayenne pepper, to serve

1 Preheat the oven to gas 4, 180°C, fan 160°C. Toss the bread, oil, herbs, garlic and some seasoning in a mixing bowl to coat. Spread onto a baking sheet in a single layer and bake for 5-7 mins, turning halfway, until golden.

2 Mix the mayonnaise, ketchup, paprika and the juice of 2 lemon wedges in a bowl to combine. Stir through the cold water prawns and season to taste.

3 Arrange the salad leaves in a single layer on a serving platter and spoon over the prawn cocktail. Top with the king prawns and croutons. Serve sprinkled with cayenne pepper and with the remaining lemon wedges on the side.

LEFTOVERS LASAGNE

Serves 6

Takes 45 mins

Cost per serve £2.08

We’ve used fresh lasagne sheets to cut the cooking time, but you can also use dried. This recipe gives a starring role to leftovers – use whatever roasted meat and veg you have to bring costs down.

1 tbsp olive oil

200g cooked green vegetables (we used broccoli), finely chopped 100g cooked Brussels sprouts, finely sliced

250g pack baby leaf spinach 350g roast turkey breast, shredded into small pieces or roughly chopped 100ml leftover gravy

500g jar onion and garlic pasta sauce 250g tub ricotta, drained 150g reduced-fat soft cheese

1 egg

50ml milk

45g Parmesan, finely grated 350g fresh lasagne sheets 10g fresh basil leaves

1 Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a large saucepan over a medium-high heat and add the green veg and sprouts. Cook for 2 mins or until warmed through. Add the spinach, turkey, gravy and pasta sauce; bring to a simmer. Season to taste and remove from the heat.

2 Meanwhile, mix the ricotta, soft cheese, egg, milk and 15g Parmesan in a bowl; set aside.

3 Spoon ⅓ of the tomato sauce into a rectangular oven dish (about 26 x 20cm) and cover with a layer of lasagne sheets. Add another ⅓ of the tomatoturkey sauce and cover with ⅓ of the cheese sauce. Repeat with another layer of lasagne sheets, the remaining tomato sauce and ⅓ of the cheese sauce.

4 Top with another layer of lasagne sheets and the remaining cheese sauce, then top with the basil leaves. Scatter over the remaining Parmesan and bake for 25-30 mins until golden.

Each serving contains

Turnleftovers into somethingnew

…oraWorld

CHORIZO & CHICKPEAS IN RED WINE

Serves 6

Takes 10 mins Cost per serve 79p

1 tbsp olive oil

225g pack Tesco Finest chorizo, thinly sliced on the diagonal 400g tin chickpeas, drained 200ml red wine

4 tbsp honey or maple syrup 10g fresh rosemary, leaves chopped crusty bread, to serve (optional)

1 Heat the oil in a frying pan over a medium heat. Fry the chorizo for 2-3 mins, turning occasionally. Add the chickpeas and cook for 2 mins, stirring occasionally.

2 Add 100ml wine, then increase the heat to high and stir until the wine reduces by half. Add the remaining wine and stir until it reduces by half again and becomes syrupy.

3 Add the honey and cook for 1 min, stirring to coat the chorizo and chickpeas. Stir in the rosemary and serve with crusty bread, if you like.

Each serving contains of the reference intake. See page 97.

CHEESY GREENS TORTILLA

Serves 6

Takes 25 mins Cost per serve 80p

Make ahead and keep in an airtight container in the fridge for 24 hrs. Reheat at gas 6, 200°C, fan 180°C for 10 mins.

2 tbsp olive oil

1 large onion, cut into slim wedges 300g frozen bean and pea mix 120g Manchego, rind removed, or mild Cheddar, cut into chunks

6 large eggs

½ tsp paprika

1 tbsp 4-seed mix, toasted 15g fresh fat-leaf parsley, chopped

1 Heat the oil in a 23cm frying pan over a low heat. Fry the onion for 10 mins until softened. Preheat the grill to medium.

2 Blanch the bean mix for 2 mins. Drain and add to the onion. Turn the heat to high, toss and cook for 3 mins. Remove from the heat and mix the cheese in well.

3 Meanwhile, beat the eggs in a jug, add the paprika and season well. Pour the eggs over the veg, then gently shake the pan to level. Cook for 3-4 mins over a medium heat until the base is set, then grill for 3-5 mins until set and golden.

4 Cut the tortilla into 12 wedges and arrange on a serving board. Mix the parsley into the toasted seeds and scatter over the wedges to serve.

Each serving contains

PATATAS BRAVAS

Serves 6

Takes 35 mins Cost per serve 34p

This recipe is great for using up leftover roast potatoes. Roughly chop, then fry to reheat.

800g pack frozen roast potatoes

3 tbsp olive oil

4 tbsp frozen diced onion

1 tsp dried rosemary

1 tsp smoked paprika

½ tsp ancho chilli fakes or crushed chillies

1 garlic clove

400g tin chopped tomatoes

1 tbsp tomato purée

2 tbsp extra-virgin olive oil, to drizzle 5g fresh fat-leaf parsley, chopped aïoli, to serve (optional)

1 Preheat the oven to gas 7, 220°C, fan 200°C. Roast the potatoes on a tray for 15 mins. Roughly chop, then return to the oven for 15 mins.

2 Meanwhile, heat the oil in a frying pan over a medium heat and cook the onion for 3-4 mins. Add the

rosemary, paprika, chilli and garlic; cook for 1 min. Add the tomatoes and tomato purée. Cook for 2-3 mins over a high heat, stirring, until reduced a little and thick.

3 Toss the potatoes into the sauce and put in a serving dish. Drizzle with the oil, sprinkle with the parsley and serve with the aïoli, if you like.

Each serving contains of the reference intake. See page 97. Carbohydrate 34g Protein 3g Fibre 4g

1 of your 5-a-day;

Serves 6 Takes 20 mins Cost per serve 53p 500g pack tomatoes on the vine ½ tsp sea salt fakes

6 slices ciabatta

4 tbsp extra-virgin olive oil

2 garlic cloves, thinly sliced 10g fresh chopped parsley (optional)

1 Stand a grater inside a bowl and grate the tomatoes, discarding the leftover skin. Spoon into a sieve set over a bowl. Stir in the salt and leave for 15 mins, stirring occasionally, so the juice strains through. Preheat the grill to high.

2 Put the ciabatta on a foil-lined grill rack and brush with half the oil. Toast for 30 secs, then turn over and scatter over half the garlic; season. Grill for 30 secs until golden.

3 Put the tomato pulp in a bowl, discarding the juice, then season well with pepper and stir in the remaining oil and garlic.

4 Serve the warm ciabatta with the tomato spooned over and scatter with fresh parsley, if you like. Each serving contains

the reference intake. See page 97.

Sugars Salt Saturates

RECIPES POPPY MAHON, EMMA JANE FROST PHOTOGRAPHY GARETH MORGANS FOOD STYLING ELLA TARN PROP STYLING JENNY IGGLEDEN

Step-by-step

Honeycomb bundt

Break through the soft butterscotch outside to find crunchy chocolate-coated honeycomb inside. You know you want to!

42p PER SERVE

FROZEN BUTTERSCOTCH & HONEYCOMB BUNDT

Serves 12 freeze bundt undecorated for up to 1 month Takes 45 mins plus cooling and freezing Cost per serve 42p

The bundt can be made up to 3 days ahead. The chocolate honeycomb can be stored in an airtight container at room temperature for up to 1 month.

150g caster sugar

60g golden syrup

1 tsp bicarbonate of soda, sieved

200g dark chocolate, finely chopped

300ml whole milk

300ml whipping cream

2 x 59g packs butterscotch Angel Delight

200g condensed milk

50g Tesco Finest salted caramel sauce

1 Line a 20 x 20cm shallow metal roasting tin with baking paper and set over a cooling rack. Heat the sugar, golden syrup and 30ml water in a medium, heavy-bottomed saucepan over a low heat for 10 mins or until dissolved. Do not stir as this can crystallise the sugar, but swirl the pan very gently once or twice so it dissolves evenly.

2 Increase the heat to low-medium and cook for 3-5 mins until it reaches 150°C on a sugar thermometer (or see pic A, right). The syrup should be a pale amber colour; it will not be as dark as the final honeycomb colour. When the syrup is ready, reduce the heat to very low.

3 Work as quickly as possible for the final stage. The mixture will foam up and double in size – it is very hot so be extra careful. Add the bicarbonate of soda all at once and immediately whisk in thoroughly (pic B). Quickly pour the foaming mixture into the prepared tin without scraping out the pan, and do not touch the mixture in the tin once added. Set aside for 1 hr or until completely cool and set.

4 Remove the honeycomb from the tin and discard the baking paper, then use a long, sharp knife to cut the honeycomb into long shards. Some will cut successfully, some will break into small pieces. Set aside a few of the longest pieces in an airtight container to decorate later; the smaller pieces can be used inside the ice cream. Chop the remaining honeycomb into 1-2cm pieces.

5 Melt 150g dark chocolate in a heatproof bowl in the microwave for 2 mins, in 30-sec bursts. Add the honeycomb pieces and toss to coat in the chocolate (pic C).

Line 1-2 trays (small enough for your freezer) with baking paper and spread the chocolate honeycomb pieces out without touching each other. Transfer to the freezer for 10 mins to set.

6 Place a 22cm silicone bundt mould on a plate, or loosely line a 2ltr pudding bowl with a large piece of clingfilm so it hangs over the sides. Pour the milk and cream into a large mixing bowl, then sprinkle over the butterscotch delight. Whisk for 1-2 mins until thickened and stiff peaks form. Stir through the condensed milk until fully combined. Fold through the chocolate honeycomb pieces.

7 Spoon the mixture into the mould or pudding bowl, pressing down with the back of the spoon to make sure you don’t leave any air pockets. Fold the clingfilm over (if using), then transfer to the freezer for 4 hrs, or up to 3 days.

8 To serve, remove the bundt from the freezer, unwrap and cover the bottom with a serving plate. Flip over to turn out and carefully remove the mould or bowl and any clingfilm.

9 Melt the remaining 50g dark chocolate in a heatproof bowl in the microwave for 2 mins, in 30-sec bursts. Quickly pour most of it on top of the bundt and use the back of a spoon to help it run down the sides. Microwave the caramel sauce for 10-15 secs to loosen, then drizzle over the bundt. Decorate with the reserved honeycomb pieces, then drizzle over the remaining melted chocolate. To serve, cut firmly with a sharp knife. Each

A DRIPPING THE SYRUP INTO THE WATER

No sugar thermometer? Place a glass of water in the fridge before you start cooking. Spoon a small blob of the syrup into the chilled water. If the sugar forms a hard, crunchy ball, it’s ready.

B ADDING THE BICARBONATE OF SODA

Use a whisk to quickly stir the powder through to fully incorporate, but do not overmix or it will stop foaming and the mixture will collapse.

C CHOCOLATE-COATING THE HONEYCOMB

Coating the pieces in a layer of chocolate keeps the honeycomb crunchy. Don’t leave any exposed patches, and don’t let the pieces dry touching each other.

Whisky wonders

Discover more about the wonderful world of whisky, and choose the ideal bottle for yourself or a loved one

A TASTE OF SCOTLAND

Bruichladdich The Classic Laddie Islay Single Malt Scotch Whisky 70cl, £41 (£58.57/ltr), is made with 100% Scottish barley, trickle distilled, then matured in premium American and European oak casks on the shores of Loch Indaal.

TASTING NOTES A fresh hint of sea spray with punchy fruits, and floral on the nose with a creamy, salty mix on the palate.

GREAT WITH A seafood dinner on Christmas Eve.

TRY SOMETHING NEW

A portion of the new Chivas Regal Extra 13 Scotch Whisky 70cl, £35 (£50/ltr), is matured in tequila barrels for a very smooth and rounded finish. The whisky doesn’t take on a tequila taste, but brings new and contrasting flavours to the blended whisky.

TASTING NOTES Light and fruity vanilla notes laced with refreshing grapefruit and exotic pineapple.

GREAT WITH Grapefruit and lime in a twist on a Paloma.

GATHER ROUND THE FIRE

Jura Single Malt Scotch Whisky

Winter Cask Edition 1ltr, £46, is initially matured in American white oak bourbon barrels before being transferred into Spanish sherry casks. This gives the single malt whisky a rich, sweet and warming finish.

TASTING NOTES Hints of coffee, maple syrup and spiced mulled wine, finishing with a touch of vanilla and cinnamon.

GREAT WITH A cheeseboard and fireside games.

FOR A SWEET TOOTH

Matured for 15 years in bourbon, new oak and sherry casks before harmonising in their unique Solera vat, the Glenfiddich

15 Single Malt Scotch Whisky 70cl, £45 (£64.29/ltr), is created using an innovative technique that’s been passed down by generations of the same family.

TASTING NOTES Sweet heather honey, vanilla fudge and dark fruits on the nose, with tastes of warming marzipan and ginger.

GREAT WITH A late-night dessert.

CRAFTED IN IRELAND

Bushmills Single Malt Irish Whiskey

10 Year Old 70cl, £35.50 (£50.71/ltr), has been aged in hand-selected bourbon barrels and sherry butts. It is made in the oldest distillery in Ireland, using malted barley and water from the local River Bush.

TASTING NOTES Zesty and fresh on the nose, followed by sweet notes of vanilla, chocolate, honeysuckle and toasted oak. GREAT WITH On its own – serve neat or with a drop of still water.

WHISKY GLOSSARY

AGE

The age on the label is the age of the youngest malt in the bottle.

BLENDED

When a whisky is blended, it means different single malt and grain whiskies have been combined.

CASK

This refers to all types of oak containers used to age whisky.

ON THE NOSE

Basically, how the whisky smells. Give the glass a swirl to move the whisky around the glass and release the aromas. Breathe in gently and take note of what you can smell.

SINGLE MALT

Whisky that has been made at only one distillery and has not been blended with anything else.

SCOTCH WHISKY

To achieve legal protection, the name ‘Scotch whisky’ must have certain elements. It has to be distilled in Scotland, at least 40% ABV, aged for at least three years in oak barrels, and aged in Scotland for the full period.

WHISKEY

Irish producers tend to spell it with an ‘e’, which distinguishes them from Scottish products.

Alcohol prices exclude Scotland and Wales

Boo-tiful birthday

My birthday is around Halloween, so it is a big deal in our family, and my daughter was keen to try out all the recipes. We decided to start early with the Petrifying porridge (October) - it was a big hit! Kate, via email

STAR LETTER

Email or write and we’ll choose a Star Letter* to win a £50 giftcard**

Saw the If you make one change…Switch out your smoothie article (October) – thank you @Tesco for raising awareness!

As times have got tough, I’ve come to love your 5 for under £25 feature and trying all the new recipes. Even my three children and husband love to ask what we’re having each time I’ve done the weekly shop. So thank you for saving us the pennies but keeping up the variety and health. Stacy, via email ‘

Most-liked feature

Sticky miso-glazed salmon with apple slaw (October) @conniesxkitchen

You got into the Halloween spirit with Costumes & crafting (Oct)!

Martin and Sarah, from Surrey, said: ‘Thanks for the Leafy bats idea. It was simple, fun and got us out into nature looking for leaves.’ Caroline, from N. Yorkshire, said: ‘I sent it to my grandkids in New York! They thoroughly enjoyed making them.’

Vegan choc chip frying pan cookie (October) from the @tescofood in-store magazineI added some peanut butter, extra chocolate on top and some blueberries too because #health. @justalittlepeckish

Derek Sarno

HAVE A MERRY VEGAN CHRISTMAS

Derek Sarno shares his tips and tricks for making all your Christmas favourites plant-based

THE CHRISTMAS DINNER

It’s what everyone looks forward to the most! The veggie sides are usually plant-based, but swap any honey for maple syrup and butter for dairy-free spread. See p31 for festive sides with wow-factor.

CENTREPIECE The possibilities really are endless here. If you’re after more of a likefor-like take on turkey, grab yourself a Wicked Kitchen No-Turkey Crown 560g, £5 (89p/100g), and find my take on it at tes.co/noturkey. Or make vegetables the star: check out our Hasselback squash main on p36. If you missed the makeahead Wicked pot pie last

issue, you can find it online at tes.co/veganpotpie.

ROASTIES Ditch the duck fat and cook your spuds in vegetable or sunflower oil.

GRAVY Pack a punch without the meat juices by adding a dash of something with a good hit of umami – a little yeast extract, soy sauce or miso paste all work well.

‘

‘ For a wicked brandy butter, beat dairy-free butter with icing sugar and a splash of brandy

Derek Sarno, Tesco’s director of plant-based innovation

THE SWEET TREATS

MINCE PIES Mincemeat is plant-based so this is an easy swap. If you want to make your own pastry, use a dairy-free butter-alternative (the blocks work better than spreads here). But most shop-bought pastry is vegan – check the ingredients to be sure. You can also just opt for Plant Chef Mince Pies 6-pack, £1.50 (25p each).

BRANDY BUTTER For a wicked mince pie accompaniment, just beat dairy-free spread with icing sugar (or soft brown sugar for a more caramel flavour), orange zest and a good splash of brandy.

WHIPPED CREAM There are lots of dairy-free cream-alternatives in store now. But if you want to make your own, pour boiling water over 150g cashews to cover, leave to soak for a couple of hours, then drain and blitz with enough water to make a cream.

CHRISTMAS PUDDING No need for butter and eggs in this recipe tes.co/veganxmaspudding – or cheat it with the Wicked Kitchen Spiced Rum Christmas Pudding 100g, £1.75.

CHOCOLATE Most dark chocolate is already vegan – result! Just remember to check the ingredients to be sure. Did you know you can make a super-speedy chocolate mousse using avocado? Blitz 100g melted dark chocolate and 1 tbsp maple syrup per ripe avocado; spoon into glasses and set in the fridge.

THE PARTY FOOD

DIPS Loads of dips are vegan to start with, and you can jazz them up. A swirl of harissa through shop-bought houmous with spiced crispy chickpeas on top – easy! Or make your own dips: guacamole, baba ganoush or romesco always go down a storm.

VOL-AU-VENTS We already mentioned the pastry (left), but what about the eggwash to give it that super shine? Just brush with a plant-based milkalternative instead. If it’s a sweet recipe, add a little sugar or maple syrup too for an extra golden finish.

PLATTERS The key here is colour and texture. Pick a rainbow of veg and mix up your cooking methods to vary the finishes – you could roast some and leave others raw. Add texture with things like mushroom pâté and onion bhajis – again, check the ingredients first, or make your own.

COCKTAILS If you love a sour, we’ve got great news – you can replace the egg white with an equal amount of aquafaba. Find a recipe for a Marmalade Whisky Sour at tes.co/marmaladesour.

GIVE ME MORE! +

Scan this QR code to find loads of festive vegan recipes online.

PHOTOGRAPHY

Use it up

Too good to waste

Thrifty tips and tricks to reduce waste, save money and be a little more sustainable this Christmas

Use them up

Make the ingredients from this issue stretch further and last longer

ROOT FOR THIS

Carrots and parsnips dehydrate, making them bendy – get their snap back by popping them in iced water for 15 mins. For great-tasting crisps, toss veg peelings or sliced root veg with oil and bake for 25 mins.

IT’S A DATE

Leftover dates from the Linzer biscuits, p13, are tasty in savoury recipes too. For an easy canapé,

wrap with bacon, brush with maple syrup and bake until the bacon is crisp. Dates can be frozen for up to 6 months. You can also freeze them as a paste: simply soak for a few hours, then blend before freezing to use in sweet treats.

MASH UP

Use leftover mash in fishcakes, or to top pies. To freeze, portion out with a tablespoon and open-freeze on a baking tray, then transfer to a freezer bag. Reheat in the microwave.

BREAD WINNER

Slice panettone just before serving and, if you don’t think you’ll use it all, freeze slices for up to 3 months. If it does become stale, soak slices in liqueur to use as a trifle base.

COLD TURKEY

If you want to freeze cooked turkey, take it off the bone and slice it. Defrost in the fridge overnight or in the microwave. For recipe ideas, visit tes.co/ leftoverturkey.

83%

of unsold food safe for human consumption was redistributed by Tesco in 2021-2022. For more, visit tescoplc.com/sustainability/ planet/food-waste.

FREEZE YOUR CHEESE

Did you know that hard cheeses can be frozen for up to 6 months? Grate or slice before freezing, then use in cooking once defrosted, as the texture will be more crumbly. You can also freeze Parmesan and blue cheese rinds to use in risotto or soup.

...ingredient swap tips in the mag, when you see this symbol. It helps you use up ingredients you have in place of ingredients in the recipe, saving you money and reducing food waste.

FRIDGE-RAID FEASTS: PASTA BAKE

This midweek go-to is great for using up leftovers. Here’s how…

CHEESE Any leftover cheese will work. Mix a strong flavour (blue cheese) with a mild one (Wensleydale), so the flavours don’t compete.

MEAT OR FISH

Shred leftover cooked turkey, ham or salmon, then stir through the pasta just before baking.

CREAM Swap in for some of the milk in your cheese sauce for an extra-rich topping.

SPROUTS Shred and add sprouts to the vegetable base for the last few mins of cooking, or sautée in butter and lemon juice to serve on the side.

3 WAYS WITH… WRAPPING PAPER

LIGHTS OFF

Remember to turn your tree lights off at night. Try LED lights as these use less energy than filament bulbs. If they break, dispose of them at your local recycling centre.

MAKE MORE

from the storecupboard

CRANBERRY SAUCE Swap for jam in sarnies with peanut butter, or stir into plain yogurt.

GROUND CINNAMON Sprinkle into chilli or fajitas to add warmth.

RED ONION CHUTNEY

Add to festive toasties, or use to create a sticky marinade for chicken.

SHERRY Use to deglaze your pan to make a quick sauce after searing meat.

Stick sheets to the inside base of drawers to add colour to your storage.

2

Make your own bunting by cutting into triangles and threading through ribbon.

3 1

Shred old gift wrap and tissue paper and use to pack boxes or presents.

‘

HOW TO...

MAKE A FREEZER FRUIT PIE

If you have pears leftover from the Pear & goat’s cheese salad, p12, you can use them in a bakelater pie. Simply freeze your fruit filling in a pie tin for the perfect shape, then transfer to a freezer bag. When you want to bake, place the frozen filling back in the tin, lay ready-rolled pastry over the top, then bake.

Bought too many mince pies? Impress family and friends with the Hungarian-inspired recipe on p98 to give them a

new lease of life

‘

HOW TO RECYCLE…

GREENER GIVING

The best-looking presents don’t need sparkly paper – you can use things you have at home to giftwrap like a pro, on a budget.

GIFT WRAP If your wrapping paper is glittery, foil-coated or has tape on it, it can’t be recycled. Use alternatives, like brown paper, or wrap in newspaper, choosing fun news stories.

GIFT TAGS Cut out the front of last year’s cards and hole-punch to create tags.

GIFT IDEAS Give loved ones experiences rather than material things, such as theatre tickets, swimming lessons or a spa treatment.

GIFT BAGS Use a Christmas box or stocking that you can reuse every year for gifts – you can make your own if you’re crafty!

Real trees can be turned into wood chippings if you recycle them with your local council. Artificial trees aren’t recyclable but can be used next year, or donated to some charity shops if they’re in a good condition* . As long as they’re not glittery or foil-coated, crackers can go in normal household recycling, along with cards. Batteries can be dropped at collection points in many Tesco stores. Plastics or ribbons aren’t widely recycled, but cardboard, metal sweet tins and tissue paper are. Wipe foil cooking trays and scrunch into a ball to recycle.

Notsurewhatto dowithleftovers? Scanhereforour recipefindertool. GIVE ME MORE! +

SAVE MORE WASTE LESS

Save

These favouritesbudget-friendly include a comforting yet big- flavour midweek meal, a prep-ahead veggie main, and an impressive greatvalue starter, all sure to bring you a bit of Christmas cheer!

CHRISTMAS CLASSICS Jamie’s

Jamie’s versatile festive dishes are great for when you have guests over – and when you don’t

BRUSSELS SPROUTS & BLUE CHEESE GNOCCHI BAKE

Serves 4 Takes 1 hr

Cost per serve £1.63

4 leeks

400g Brussels sprouts

olive oil

2 heaped tbsp plain flour

1 tbsp English mustard

1.2 ltrs milk

100g blue cheese

500g pack gnocchi

100g rosemary focaccia

1 Preheat the oven to gas 6, 200°C, fan 180°C. Wash and fnely slice the leeks, and trim and fnely slice the sprouts, then place in a large, lidded casserole pan on a medium heat with 1 tbsp olive oil. Cover and cook for 10 mins, or until soft, stirring occasionally.

2 Stir in the flour and mustard, followed slowly by the milk, then simmer for 5 mins or until

thickened, stirring constantly. Crumble in the blue cheese, then stir in the gnocchi.

3 Tear the rosemary focaccia into a food processor, blitz into breadcrumbs, then sprinkle over the top.

4 Bake for 20 mins or until golden and bubbling. Delicious served with a crisp green salad and dollop of cranberry sauce.

Easy swap

Not a fan of blue cheese? Swap for any cheeseboard leftovers.

Scan this QR code to find more of Jamie’s festive recipes, such as this Veggie roll wreath.

‘This rich, indulgent bake is a quick and easy one-pan way to dress up a pack of shop-bought gnocchi and a bag of sprouts. You could make this throughout the festive season, but it would be extra-useful during the in-between days, to use up those Christmas leftovers’

‘This delicious meat-free main is perfect for the party season. Supereasy to knock together, you can have all the ingredients on standby, ready for unexpected guests –or even get prepped ahead of time and just pop it in the oven when friends and family arrive’

BEETROOT & GOAT’S CHEESE TARTE TATIN

Serves 4

Takes 40 mins

Cost per serve £1.62

2 red onions

olive oil

red wine vinegar

1 tbsp clear honey

500g vacuum-packed beetroot

250g pack filo pastry

2 Little Gem lettuces

2 ripe pears

20g walnut halves

100g soft goat’s cheese

1 Preheat the oven to gas 6, 200°C, fan 180°C. Peel the onions, cut 1½ into quarters and break into

petals. Finely chop the remaining onion, then quickly pickle by scrunching with a splash of red wine vinegar and a pinch of sea salt.

2 Meanwhile, put the onion petals in a 28cm ovenproof frying pan on a medium heat with 1 tbsp each of olive oil, red wine vinegar and honey. Quarter the beetroot and add to the pan with a good pinch of sea salt and black pepper. Cook for 3 mins, stirring occasionally. Remove from the heat; give the pan a shake to arrange the veg in an even layer.

3 Mix 2 tbsp oil and a splash each of red wine vinegar and water together in a small bowl. On a board, layer the sheets of filo on top of one another, brushing each with the oil mixture as you go, then place the layered pastry on top of the veg in the pan, carefully tucking it in at the edges. Bake for 20 mins or until beautifully golden.

Go vegan

Swap the honey for brown sugar and use your favourite vegan cheese (or simply leave out the cheese).

4 Trim the lettuces, then click off and shred the outer leaves. Keep clicking off the middle leaves but leave as whole cups. Slice the Little Gem hearts into wedges and arrange on a serving platter. Sprinkle the pickled onion over the lettuce. Core and finely slice the pears, then arrange on top. Crumble over the walnuts.

5 Carefully but confidently invert the tarte onto a plate or board (slightly bigger than the pan). Crumble over the goat’s cheese and serve with the pear and walnut salad.

‘This moreish salad would be a brilliant festive starter and is a clever way to make a little smoked salmon go a long way. The pâtétopped little potato bites are a surefre way to impress your guests!’

ROAST POTATO & SMOKED SALMON SALAD

Serves 4 Takes 50 mins

Cost per serve £1.67

750g baby potatoes

olive oil

1 cucumber

1 lemon

50g smoked salmon

200g tub 50% less fat soft cheese

1 punnet of salad cress

85g bag watercress

1 Preheat the oven to gas 6, 200°C, fan 180°C. Toss the potatoes in a large roasting tin with 1 tbsp olive oil and a pinch of sea salt; roast for 45 mins or until golden and crisp.

2 Meanwhile, halve the cucumber, scrape out and discard the seeds, then finely slice into half-moons.

Put in a bowl with a small pinch of sea salt, the juice of ½ a lemon and a drizzle of oil. Scrunch everything together, then set aside to pickle.

3 Finely slice the salmon, then put in a mixing bowl with the soft cheese. Beat together until smooth, then season generously with black pepper. Grate over the zest of the remaining lemon half and squeeze in the juice.

Easy swap

Swap salmon for smoked mackerel,

4 Snip half the cress onto a board and finely chop, then add to the smoked salmon pâté and mix well.

5 Divide the watercress between 4 plates and spoon over the lemony pickled cucumber. Arrange the roast potatoes on top, carefully busting them open. Top the potatoes with dollops of the smoked salmon pâté, snip over the remaining cress and serve.

Each serving contains of the reference intake.

For your chance to win a signed copy of Jamie’s new book, ONE, plus an online class voucher for The Jamie Oliver Cookery School, share your version of one of Jamie’s recipes from tes.co/jamieoliver on Instagram with #TescoandJamie and #TescoJamieChallenge. Opens 00:01 on 30 November 2022. Closes 23:55 on 3 January 2023. UK only, 18+. For full terms and conditions, visit tes.co/tescojamiechallenge.

Spotlight on

Staying connected

Christmas is a time of togetherness, but it takes dedication. Here’s how to stay connected… and help others do the same

The pandemic clearly taught us that we’re social beings. From virtual quizzes to postable bakes, we found innovative ways to stay close to each other. But as we enter the busiest time of the year, how can we maintain this feeling of togetherness?

@of adults didn’t think to keep in touch with elderly neighbours who might be lonely* 75%

Helen knows the importance of staying connected better than anyone. During lockdown, she started volunteering for Age UK’s

The Silver Line Helpline – a free and confidential 24-hour helpline for older people who feel lonely. She noticed an increase in people calling over Christmas: ‘Many people can feel lonely throughout the year, but the festive period can be the worst, especially for those who live alone or are bereaved.’

Quality over quantity

It isn’t just about age. Loneliness can affect anyone; perhaps Christmas is tough because you live far away from your loved ones or aren’t close with your family.

Psychologist Dr Rina Bajaj (rinabajaj.com) describes how ‘there are often picture-perfect expectations around the holiday season, but this isn’t a reality for all of us, so it can leave us feeling that we are failing in some way.’

But there are lots of little things we can do to stay connected. Big groups may look impressive in photos but, when it comes to feeling fulfilled with your social life, it’s better to have quality over quantity. After all, Dr Rina reminds us that ‘we can be surrounded by people but still feel lonely.’ Instead, focus on cultivating a small but secure support system. ‘Work on building relationships with people who you feel safe and comfortable with,’ she suggests.

Think of others

If you’re feeling lonely, it can seem overwhelming making plans with people; if you’re busy, it can be easy to forget about those who are on their own. Think about all the people in your life who may be alone, or less able to leave the house this Christmas, and make it your responsibility to reach out and organise a visit.

The amount of time you spend together is less important – the priority is to stick to the plan, as cancelling will increase feelings of isolation. It doesn’t have to cost a lot: popping in for a coffee, watching an episode of a show

you both like, or going on a short walk together is enough. If you don’t have family and friends close by for Christmas Day, there are many local councils and businesses who offer lunch and company (if you don’t have access to the internet, give your local council a call). The Salvation Army also provides lunches, as well as companionship, food parcels and toy donation, which can make the day more enjoyable.

If you’re social media savvy, Sarah Millican hosts an annual Christmas Twitter campaign called #JoinIn: simply add the hashtag to your tweets to connect with others who are spending Christmas alone. It’s a chance to discuss anything, from what you’re watching to how many chocolates you’ve eaten, and may make you feel less lonely.

Is virtual enough?

Texting can be a great tool to stay in touch. But Helen reminds us to step outside our screens. She says, ‘While most of us can connect electronically, the common theme I hear from callers is that they would like company, someone to visit them or to go out for lunch with.’

Although studies have shown that communicating virtually is better than no communication at all, meeting face to face is still considered to make us feel our best**. If there are times you can’t meet face to face, opt for a phone call over sending a text, as this builds a better connection.

Logging off

Social media can also be a hindrance if you’re feeling lonely, as you compare yourself to everyone on your feed. Dr Rina explains, ‘Social media in itself is not good or bad, but I encourage people to consciously use it. Monitor your feelings – do you feel better or worse afterwards?’ Seeing people spending time with

their families may make us feel jealous, but one photo doesn’t capture the full picture.

‘Remember that people usually only put the best bits online,’ says Dr Rina, ‘so their lives may not be as perfect as they seem.’

Easy ways to connect over Christmas

WRITE a Christmas card to your neighbours, introducing yourself if you’ve never met before.

COOK an extra portion of festive food and deliver it to someone you know who lives alone.

VIDEO CALL friends far away and sit the device at the head of your table so you can virtually feast together.

OFFER to run errands for less able-bodied neighbours or relatives, which could include taking their parcels to the post office.

PRINT and post pictures of your festive fun to keep loved ones in the loop – it’s much more personal than a text, and not everyone has a smartphone.

TEACH a less tech-savvy relative how to download apps and use social media if they have just got themselves a smartphone.

GET INVOLVED

TodonateyourtimetoTheSilverLine Helplineandchattonewpeoplefrom yourhome,visitwww.thesilverline.org. uk/support-us/volunteer.Ifyou’rean olderpersonlookingforachat,youcan callthefreeandconfidentialhelpline everydayoftheyearon08004708090.

Fit for winter

Manage those sniffles and splutters with help from some bathroom cabinet favourites

Feeling out of sorts with a cold? Give yourself some TLC with plenty of rest, water and warmth. Products that may ease symptoms can really help too. With these in your bathroom cabinet, you’ll be prepared for the fight.

Drink it in

Start the day with Berocca Immuno effervescent tablets 15-pack, £7.50 (50p each), which packs 10 immunity supporting vitamins and minerals, including high-strength vitamin C for immune support*. Each tablet dissolves into an orangeflavoured drink that also has vitamins B6 and B12 to help support energy release and help reduce tiredness and fatigue* 1

2

3

Symptom relief

Help combat colds and flu with Beechams All In One tablets 16-pack***, £4 (25p each) Whether you have a fever, aches and pains, or a headache, sore throat and chesty cough, try this triple-action formula. It offers effective relief from cold and flu symptoms.

4

Ease the wheeze

Soothe the symptoms of a pesky cough with Benylin Chesty Coughs syrup 150ml****, £4.75 (£3.17/100ml). The non-drowsy formula gets to work in just 15 minutes, allowing you to get on with your day in more comfort.

Breathe easy

Fed up with congestion? Try Sudafed Blocked Nose Spray 15ml**, £4.05 (£2.70p/10ml). The active ingredient, xylometazoline, starts to unblock a stuffy nose in just two minutes by reducing the swelling to help ease breathing, and lasts for up to 10 hours. Breathe a sigh of relief with one spray.

2

Don’t forget to stock up on a good lip balm to ease chapped lips, extra-soft balm tissues for tender noses and antibacterial gel to ward off winter bugs.

3

4

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

You’ve always done what you can to protect your four legged friend, and that shouldn’t change when life does. With a Canine Care Card, you won’t have to worry about what’s next for them, because we will look after and rehome them at one of our 21 rehoming centres in the UK.

Apply online to get your FREE Canine Care Card at: dogstrust.org.uk/ccc E: ccc@dogstrust.org.uk or T:

Please quote “335333” , or complete this coupon:

Please send me a Dogs Trust Canine Care Card application form

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Santa paws

Spoil the four-legged companions in your life with these festive treats

The purr-fect present

One for feline friends – the Felix Goody Bag Gift Box 300g, £4.50 (£1.50/100g), contains five tempting treat bags, all containing a combination of nutrients and vitamins to help keep cats healthy and happy. A selection of three varieties is included: original, seaside mix and mixed grill flavours.

Bone appetit!

Dogs will paw-sitively love the Bakers Christmas Treats Gift Box 386g, £4.50 (£1.17/100g). Inside are four bags of nonrawhide treats, including two packets of meaty Allsorts, a bag of Rewards (great for training) and Sizzlers in tasty bacon flavour.

STOCKING FILLER

Get those doggie tales wagging with the offer of Bakers Sizzlers 90g, £1 (£1.11/100g): chewy rashers with a bacon flavour. Owners will also be happy to know these non-rawhide treats are low in fat and contain nutrients to keep your pup healthy too.

Gifts & decorations

Magical moments

From presents to decs, we’ve got a whole host of ideas to help you wrap up Christmas

’TWAS THE NIGHT BEFORE CHRISTMAS…

Gather loved ones together to unwrap some early presents on 24 December.

1 Rudi Reindeer Christmas Eve Box (includes personalised stickers), £4; 2 F&F Red Santa Squad Kids Sweatshirt, 1-14yrs, from £6;

3 Festive Bingo Game, £5; 4 Woollen Fox Hanging Decoration, £3.75; 5 12 Drummers Drumming Game, £4; 6 Kids vs Grown-ups Game, £5; 7 F&F White Star Grey Slippers, sizes 4/5 kids to 5/6 adult, from £6

Easy festive table hacks

Perfect Instagram tablescape?

So last year! This Christmas, it’s all about a creative, clever and cost-effective look...

A considered table can add a sprinkling of magic to Christmas Day. But you don’t need to go crazy with all-new crockery and glassware. Simply invest in a few timeless pieces - quality wine glasses or a traditional serving platter – and mix with your existing collection. Remember: matchy-matchy is out; eclectic is in!

1 Belonging Christmas Gold Dinner Candles 6-pack, £3; 2 Tealight and Dinner Candle Holder, 60p; 3 Belonging Woodland Oval Platter, £12; 4 & 5 Belonging Christmas Tree Pillar Candle Large - available in white and green, £8 each; 6 Fox & Ivy Green Jewel Stackable Tumbler, £3; 7 Embossed Robin Salt & Pepper Shaker, £2.50 each; 8 Robin Cushion, £5

Set the scene

Add luxury to place settings by layering up a tablecloth with chargers, plates, napkins, cutlery and foliage. ABOVE: Embossed Robin Gravy Boat, £6; Fox & Ivy Green Jewel Goblet Wine Glass, £3.50; Belonging Robin Serving Plate, £6; Gold Charger, £2 LEFT: Pre-lit Berry Garland 1.5m, £30

SPECIAL GLOW

Create a festive atmosphere with lighting. See in store or online for details.

LAYER UP

Introduce different textures by combining the likes of wood, ceramic, glass and linen for a wonderfully tactile table.

LAST-MINUTE LIFE-SAVERS

STYLE SECRET

Pinch decs from your tree to add to the table –nobody will know!

SOFT TOUCH

Add warmth and texture in an instant with cushions nicked from the lounge and popped on wooden chairs!

Left it a bit late? Don’t panic: we’ve got you covered with pressies they’ll actually love...

Ta-dah! Open the cloche to reveal your Christmas cheeses. Comes with 35g chutney and slate markers. Deli At Home Cheese Dome, £15

Anyone for charades? Give the classic family game a festive twist with a round or three of this after lunch. The winner makes the turkey sarnies! Festive Charades Game, £3

Get mixing! Cocktail connoisseurs can recreate bartender-style concoctions with this little lot. The Cocktail Bar Cocktail Accessories, £10

Kitchen disco

Get the party well and truly started by plugging in this miniature (and portable) disco ball into a USB port. Just add ’70s tunes and family. Global Gizmos USB Disco Ball, £10

Shake it up

It’s totally fne to serve your cocktails in wine glasses, Martini glasses or tumblers, if you prefer. Try a refreshing spritz - you can fnd lots of easy recipes on p54.

RIGHT Fox & Ivy Gatsby Black & Gold Gin Goblet, £5; Fox & Ivy Gatsby Cocktail Saucer, £4.50; Fox & Ivy Black & Gold Deco Cocktail Shaker, £12; Fox & Ivy Gold Deco Bar Tray, £15

Bar stars

Beautiful glassware really adds to the Christmas spirit and needn’t cost the earth. You could add a cocktail shaker or ice bucket for an extra glamorous touch too. Cheers!

LEFT 1 Timeless Cocktail Glass 2-pack, £4; 2 Fox & Ivy Black & Gold Ice Bucket £15; 3 Tesco Finest The Melodist Sloe Gin 70cl, £18; 4 Large Stemless Wine Glass 4-pack, £5; 6 Tesco Finest The Melodist Mango & Passion Fruit Gin 70cl, £20 (£28.57/ltr); 7 Fox & Ivy Nouveau Cut Glass Hiball, £2.50 each; 8 Tesco Finest Premier Cru Brut Champagne 75cl, £23

‘

‘ Don’t worry if you don’t have the traditional glass for a drink – serving wine in tumblers is on-trend!

TOP TIP

Add a few tree decs to a drinks tray for a touch of festive sparkle.

Chef’s little helpers

Having the right pan, tray or utensils to hand can make cooking so much more enjoyable, and no more so than at Christmas. Invest in some affordable and durable cookware for the festivities and beyond

1 White Ceramic Ramekin 2-pack, £2.50;

2 Aluminium Induction Saucepan 20cm, £13;

3 & 5 Fox & Ivy Highland range - Pasta Bowl, £4.50, Cereal Bowl, part of a 12-piece Dinner Set, £40; 4 Roaster Set 3-pack 28cm/33cm/38cm, £7.50;

6 & 7 Stainless-steel Mixing Bowl & Colander, £4 each; 8 Robin Salt and Pepper Shakers, £2.50 each; 9 Small Acacia Lid Glass Storage Jar, £5; 10 Stainless-Steel Utensil Holder, £3.50 Seeonlineor instorefor ourrange ofutensils

11 Large Bamboo Chopping Board, £6.50;

12 Belonging Christmas Tea Towel 2-pack, £3.50; 13 Oven Tray

- Medium 35 x 25cm, £2;

Large 38 x 30cm, £2.50;

14 Crisper Chip Tray £4;

15 Aluminium Induction Saucepan 16cm, £11;

16 Small White Ceramic Roaster, £3.50

All Tesco wrapping paper is fully recyclable.

WRAP-TASTIC!

Woodland scenes or brightly-coloured trees, we've got the wrapping to suit you. Santa Wrap 10M, £1.50; Bright Trees Wrap 4M, £1.50; Forest Animals Wrap 4M, £1.50. See in store for our full range of wrap and accessories.

#Trendspot

This year’s secret Santa? Table presents! Simply pick a name out of a hat and buy a present for just that one person rather than everyone in your family. Not only does it save you money, but exchanging gifts at the table before digging into the turkey is also a nice touch. Present your gifts on each place setting and have fun guessing who bought yours!

1 Hyggely Mug & Hanging Decoration, £7;

2 Pass The Parcel Game, £3;

3 Pooch Wine & Bow Tie Set, £7

BOX FRESH

Get Christmas all wrapped up with electricals that everyone in the family will love.

Wahl Grooming Gear Travel Kit, £18; Remington 2000W On The Go Travel Hairdryer, £14; TRESemmé Perfectly (un)Done Curling Tong, £25

DON’T FORGET...

...to have a spare pressie for that person who unexpectedly drops by. This beautiful recipe book comes with shimmer and cocktail pearls. Cocktail Recipe Book, £8

Bring a bottle

Stuck for ideas? Find a special gift for anyone who’s hard to buy for

1

FOR THE WINE BUFF

Having scooped Gold in the International Wine Challenge, the Trivento Golden Reserve Malbec, £16, is a top-notch gift for any wine lover. This rich Argentinian red, which has been aged in French oak barrels for 12 months, has vibrant aromas of cherries and strawberries balanced with warming woody notes.

2

FOR THE WHISKY BEGINNER

Haig Club Clubman Whisky 70cl, £28 (£40/ltr), is sweet, light and easy to drink – ideal for those who are new to whisky – or you can enjoy it mixed into longer drinks and cocktails. This single-grain Scotch has been matured in bourbon casks for a smooth, clean finish with vanilla and coconut favours. Pick up this limitededition David Beckham bottle for a smart and stylish gift.

3

FOR THE SWEET-TOOTHED

Disaronno Velvet Liqueur 50cl, £16.50 (£33/ltr), is creamy and silky smooth with an almond favour, and is best enjoyed over ice. Want to go the extra mile? Buy a couple of tumbler glasses for the recipient to sip their drink from... and hope that they share a glass with you.

4

FOR THE COCKTAIL AFICIONADO

The Rémy Martin VSOP Cognac 70cl, £40 (£57.14/ltr), would be a great addition to any home bar. This vibrant drink, with notes of vanilla, dried apricot and candied pear, is highly versatile, so it works in a huge range of cocktails. Rémy Martin VSOP is a Cognac Fine Champagne, which means it’s from two of the best and most sought-after areas: Petite and Grande Champagne. So, with such exquisite taste, it’s also enjoyable neat or on the rocks.

LIMIT

New TENA Silhouette. Stylish and discreet underwear with Triple Protection from leaks, odour and moisture.

like underwear. Protects like TENA.

Festive flowers

Christmas cheer

Let the outside in with stylish and affordable flowers and foliage

To keep flowers and plants looking fresh for longer, keep them away from direct heat, like radiators, and from draughts. ONLY £5

STYLIST’S TIP

Poinsettia in ceramic, £5

Red robin, £10

Tesco Finest St Nick, £20

Deluxe basket, £10

Snowballs, £6

Small wreath, £7

WORDS

Have you tried…?

Shake up your shopping! If you tend to pick the same products, perhaps it’s time to try something new

La Española Olive Oil 1ltr, £7 Olive oil pressed from fresh olives grown in the Andalucian region in the south of Spain. A great everyday cooking oil and perfect for golden, crispy roast potatoes this Christmas.

Dr Salts Muscle Therapy

Epsom Bath Salts 750g, £4.50 (60p/100g). The perfect recovery after a hard day. High-grade Epsom salts combine with a refreshing duo of eucalyptus and ginger essential oils to uplift the mind and help ease strains, stiffness.

MOWI 2 Scottish Salmon Fillets 230g, £5 (£2.17/200g).Superior 100% Scottish salmon fillets - hand selected, cut and trimmed in ‘chef’s cut’ portions to elevate any dish. Easy to cook exactly the way you like and get delicious, restaurant-worthy results.

St Pierre 4 Seeded Brioche Burger Buns, £2.50 (63p each). Make Christmas magnifique with St Pierre. Let our golden, deliciously soft brioche buns elevate your turkey, stuffing and cranberry sandwiches this festive season.

Super Facialist Vitamin C+ Brighten Skin Renew

Cleansing Oil 200ml, Normal price £12 (£6/100ml)

Clubcard Price* £7.95 (£3.98/10ml) A lightweight cleansing oil infused with vitamin C to dissolve makeup, revealing radiantly clear, thoroughly cleansed skin.

Date

Your recipes

GET COOKING

PARTY FOOD & DRINK

Brie & sausage rosemary sticks 45

greens tortilla 61

Chilli cheese & pineapple skewers

Chorizo & chickpeas in red wine

Christmas market platter 42

Campari Spritz

salad tartlets 45

jackfruit lettuce cups

Pan con tomate 61 Patatas bravas 61

Turkey & cranberry roll-ups 44

SMALL PLATES & SIDES

Brown butter sprouts with crispy garlic crumbs 27

Cacio e pepe roast potatoes 27

* See note on recipe for how to make it vegetarian

Cranberry, orange & rosemary sauce 24

Easiest-ever gravy 24 *

Glazed carrots 27

Herb & onion stuffing 27

Olive oil & roasted garlic mash 32

Roasted sprouts with Marmite

32

veg with tahini-lemon drizzle

Sherry & pomegranate red

32

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

Vegetarian (free from meat and fish)

Vegan (free from animal-derived products)

Dairy free (free from milk-derived products)

Gluten free

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

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

MEAT & FISH

Brined turkey thighs wrapped in bacon with crispy sage 24

Cranberry pork with sesame potatoes 38

Leftovers lasagne 58

cocktail platter 58

Roast potato & smoked salmon salad 78

Salmon kedgeree pie 36

VEGETARIAN & VEGAN

Beetroot & goat’s cheese tarte Tatin 76

Brussels sprouts & blue cheese gnocchi bake 74

Pear & goat’s cheese salad 12

Stuffed hasselback squash 36

SWEET TREATS

Chocolate orange tart 53

Chocolate Yule log 50

Date Linzer biscuits 13

Frozen butterscotch & honeycomb bundt 62

Mince pie snowballs 98

Mulled wine jellies 50

Plum & cranberry tarte Tatin with brown-sugar whipped cream 28

Pomegranate & mandarin breakfast parfaits 11

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

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

Alcohol For more information about responsible drinking, visit

Tesco magazine is published 11 times a year for Tesco by Cedar Communications Ltd. ISSN 2634-0720. All magazine enquiries should be addressed to Cedar Communications Ltd. Cedar believes in the highest standards in journalistic integrity. Please email karen.huxley@cedarcom.co.uk with any comments or complaints. Tesco magazine does not accept unsolicited contributions. Editorial opinions expressed in this magazine are not necessarily those of Tesco or Cedar, and the companies do not accept responsibility for the advertising contents. All products subject to availability in selected stores while stocks last. All prices and information correct at time of going to press but subject to change. Due to ongoing uncertainty, prices and availability may be more susceptible to change than usual. Prices quoted exclude Express and some Metro stores, ROI, NI and IOM. Online prices may vary from those in store, and delivery charges apply. In certain circumstances it may be necessary to withdraw products without prior notice. Alcohol available to over-18s only. Alcohol prices may vary in Scotland and Wales due to Minimum Unit Price legislation.

Salmon kedgeree pie p36

Linzer biscuits p13

Finest moments

Treats for Santa

The big man will love this twist on classic mince pies and sherry, inspired by Hungarian kókuszgolyó

Mince pie snowballs

Makes 10

Takes 30 mins

Cost per serve 41p

The snowballs will keep for up to 3 days in an airtight container at room temperature, or for up to 5 days in the fridge.

Prise open the tops of a 6-pack Tesco Finest all-butter pastry mince pies and scoop out the filling into a small bowl. Stir in 1½ tsp

Tesco Finest cream sherry and set aside. Put the pastry tops and cases in a food processor with 2 tbsp Tesco Finest cocoa powder and 3 tbsp icing sugar; pulse to fine crumbs, retaining a little texture. Add 50g diced, softened unsalted butter and pulse until the mixture starts to clump together. Roll about 30g pastry mixture into a ball (if it’s a little dry, knead a little between your palms first), then flatten into a disc. Spoon a scant tsp of sherry mincemeat in the centre, pull up the sides to enclose the filling, then roll

between your palms to make a ball. Repeat with the remaining mixture to make 10 balls. Roll each ball again, with slightly damp hands, then roll in 25g desiccated coconut to coat. Can be served at room temperature or from the fridge.

Each snowball contains

OUR STAR INGREDIENTS…

Pastry Mince

Pies 6-pack, £2.25 (38p/each)

£

Tesco

200g, £2.60 (£1.30/100g)

Tesco Finest Cream

Sherry

37.5cl, £6.50 (£13/75cl)

Tesco Finest All Butter

Finest Cocoa Powder

Snow much fun