Tesco Magazine - March 2022 by Tesco magazine

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Get your bake on

Sweet and savoury treats for Mother’s Day and beyond

MARCH 2022

Flower focaccia p54

CELEBRATION CAKES • EASY BRUNCHES • FREEZE-AHEAD DINNERS

They’re taking the pistachio You might have heard the big mobile networks are raising your bills. Again. Which means you could lose an average of £107. Like you haven’t got enough on your plate. With the tax rises. The energy rises. The pretty-much-everything-else rises. At Tesco Mobile, we think you deserve better. Which is why, for another year, we won’t be raising our prices during your contract. Join us for prices that stay fixed.

This is Supermarket Mobile

Loss of £107 based on customer taking 24-month contract for iPhone 13 128Gb purchased between 1 Feb – 31 Mar with EE, O2, Three or Vodafone, and each providers’ expected annual mid-contract price rise. Prices correct 25 January 2022. Tesco Mobile will not increase monthly subscription prices for pay-monthly services during minimum contract period. For full details and substantiation see tescomobile.com/fixed-prices

FOOD PHOTOGRAPHY ALEX LUCK FOOD STYLING EMMA JANE FROST PROP STYLING DAVINA PERKINS PORTRAIT DAN JONES HAIR AND MAKEUP OLIVIA FERRER

Spring’s brighter days and daffodils always lift my spirits. And this issue it’s the people who bring sunshine into your life we’re treating – especially mums! While for many Mother’s Day is a chance to say thank you for being the go-to superhero, for others the day is tinged with sadness. But that doesn’t mean you can’t fill it with love. We’ve everything from brunch-in-bed treats, p23, to personalised cakes, p52, and gorgeous flowers, p31. Meanwhile, if you’re after healthy (and cheap) weeknight dinners, flick to p56 for 5 for under £25 – there’s not a red ‘traffic light’ in sight. And if you want even more recipes and ideas, check out our FREE digital magazine, which this month includes a brilliant baking supplement; see p9 for details. Here’s to a fun-filled March.

Maria Coole, ACTING EDITOR Cedar Communications Limited, Bankside 3, 90-100 Southwark St, London SE1 0SW Tel +44 (0)20 3353 8300 Email tesco.mag@cedarcom.co.uk Website: cedarcom.co.uk © 2022 Cedar Communications Limited. Colour origination by Rhapsody. Printed by Mohn Media Mohndruck GmBH

For enquiries relating to Tesco, please contact Tesco Customer Services on 0800 505555 or email customer.service@tesco.co.uk Visit soundcloud.com/tesco-magazine for an audio version of selected features

I’M LOVING… …FRESH FLAVOURS I’m swapping hearty stews and heavy puds for something lighter this spring. These buttery lemon biscuits are exactly what I need. I’ll be dunking mine in a cup of tea - if the kids will ever let me put my feet up! Tesco Finest Sicilian Lemon Shortbread 165g, £1.70 (£1.03/100g) 3

Available at

Coupons

YOUR MARCH OFFERS This issue’s brands include:

SEE IN-STORE MAGAZINE FOR COUPONS

CONTENTS MARCH CONTRIBUTORS JAMIE ROBINSON Tesco executive chef, product development

For Mother’s Day, Jamie will be showing his mum his love and appreciation through food and drink, p16.

DEREK SARNO Tesco’s director of plant-based innovation

Batch-cook Derek’s plant-based pesto, then use it to add punch to a whole range of dishes, p62.

JAMIE OLIVER

FOOD 81 Your recipes

66 Jamie Oliver

All the dishes in this issue

No-waste dinners that use up those leftover ingredients

WEEKEND EVERYDAY 11 March harvest New recipes to make the most of seasonal fruits and vegetables

38 Batch cooking Have these freezable dishes on standby for any occasion

23 Weekend wonders A trio of Mother’s Day brunches the kids can help to prepare

44 That’s dinner sorted Need some short-notice meal inspiration? We’re happy to help

34 What it means to me: Mothering Sunday

46 Cook once, eat twice

Three chefs reveal why this date is so poignant for them

Save time with our clever recipe that dishes up two meals

49 Edible gifts

56 5 for under £25

Super-simple bakes you can post off to surprise someone

Healthy, budget-friendly and reader-approved family meals

Minimising food waste underpins Jamie’s recipes this month, with tips that use up ingredients, p66.

ANISA KAROLIA Food blogger and YouTuber at Cook with Anisa

Anisa’s authentic Indian dishes are ideal to make ahead, ready to share during Ramadan, p38.

ROBBIE LORRAINE Chef and founder of Only Food and Courses

In celebration of Mother’s Day, Robbie shares why his lamb hotpot rekindles fond memories, p34.

52 Special-occasion bake One simple sponge, three stunning ways to transform it

FOR YOU

82 Finest moments

GIFTING

Celebrate St Patrick’s Day with this indulgent Irish coffee

31 Flowers

WINE

Beautiful bouquets to tell someone special they’re loved

29 Pick of the bunch

32 Mother’s Day gifts

Need some help choosing a wine? It’s all a matter of taste…

Whatever your budget, you can find a thoughtful gift in store

KNOW-HOW 54 Step-by-step Our focaccia loaf is pretty as a picture and simpler than it looks

62 Chef Derek Sarno

A plant-based pesto that packs extra veg and has many uses

65 Too good to waste: Milk A daily pint is good for much more than just tea and cereal 6

COVER RECIPE ELLA TARN PHOTOGRAPHY TOBY SCOTT FOOD STYLING LUCY O’REILLY PROP STYLING MORAG FARQUHAR

Health ambassador for Tesco

SHOPPING IN STORE 16 Best buys March into spring with our pick of buys you won’t want to miss

EXCLUSIVE BAKING GUIDE ONLINE! 11

COMMUNITY 37 Over to you Join in the conversation: your pictures, posts and thoughts

71 Charity partnerships How you can help a child in need by buying fruit and veg

MONEY

CONTENT AND PUBLISHING Content director Rachael Ashley Food director Jenny McIvor Group managing editor Kate Best Group art director Aileen O’Donnell Account director Hannah McDonald Senior account manager Lucy May Account executive Leslie Nya

TESCO Head of content Daniel Porter Publishing manager Cintia Welch Content assistants Trudi Smith, Abosede Fayodeka

74 In the know: How to eat less salt

REAL LIVING

CREATIVE SOLUTIONS Commercial content editor Victoria Boland Creative solutions art director Melanie Robinson-White

WITH THANKS TO Nina Christopher, Clare Knivett, Rachel Linstead, Marion Lyons, Julie Stevens, Heather Thomas

How a little set of measuring spoons makes a big difference

Advice on how to restrict your diet safely for a limited time

ART Art director Nina Brennan Senior art editor Alex Whitfield Art editor Sarah Prescott Designer Aasawari Bapat Kale Junior designer Joseph Christopher

CEDAR COMMUNICATIONS CEO Clare Broadbent Global transformation and development director Christina da Silva Business director Kate McLeod Global chief creative officer Stuart Purcell Financial director Jane Moffett

73 If you make one change

76 Spotlight on: Fasting

EDITORIAL Editor Lauren Rose-Smith Acting editor Maria Coole 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

PRODUCTION Production director Vanessa Salter Production manager Deborah Homden

YOUR HEALTH

Why it’s important to reduce salt, with tips on how to do it

THE TEAM

Don’t miss our brilliant spring guide to baking, exclusive to the brand-new FREE digital version of Tesco magazine. Whether you’re a confident cook or just learning the basics, the online magazine is packed with all-new recipes, along with helpful videos and tips to ensure baking success every time. You can even buy all the ingredients for any recipe with just one click. Simply scan this QR code from your device, or visit tes.co/tescomagazine.

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

Tesco magazine is published 10 times a year for Tesco by Cedar Communications Ltd. ISSN 2634-0720. All magazine enquiries should be addressed to Cedar Communications Ltd. Cedar believes in the highest standards in journalistic integrity. Please email karen. huxley@cedarcom.co.uk with any comments or complaints. Tesco magazine does not accept unsolicited contributions. Editorial opinions expressed in this magazine are not necessarily those of Tesco or Cedar, and the companies do not accept responsibility for the advertising contents. All products subject to availability in selected stores while stocks last. All prices and information correct at time of going to press but subject to change. Due to ongoing uncertainty, prices and availability may be more susceptible to change than usual. Prices quoted exclude Express and some Metro stores, ROI, NI and IOM. Online prices may vary from those in store, and delivery charges apply. In certain circumstances it may be necessary to withdraw products without prior notice. Alcohol available to over-18s only. Alcohol prices may vary in Scotland and Wales due to Minimum Unit Price legislation.

78 Your finances Expert tips to help keep your spending under control 7

h t o o m s Try

y e t a l o choc

Selected stores. While stocks last. For illustrative purposes only. ® Reg. Trademark of Société des Produits Nestlé S.A.

Only at

FREE ONLINE MAGAZINE …with loads more recipes, features and tips. Plus shop direct from the pages

exclusive extra recipes, including

• Bottled cocktails to share • Turkish-style scrambled eggs • Jamie Oliver’s chicken & leek pie Shop ingredients TAP TO SHOP One tap will add all the ingredients for a recipe to your basket.

Shop now LIKE IT? BUY IT! When you see a product you’d like to try, simply tap to add it to your basket.

Bonus baking ideas Don’t miss your special spring guide to baking, including recipes for movie-night brownies and rhubarb crumble muffins, handy baking buys and helpful tips for sponge success.

HOW-TO VIDEOS FASHION IDEAS BEAUTY BUYS

Find the digital Tesco magazine at tes.co/tescomagazine

Scan this QR code now to browse Tesco magazine on your tablet or smartphone. 9

GET CREATIVE THIS MOTHER’S DAY

Explore your creative side with Creative Park, Canon’s free paper-crafting app.

From cards and gift boxes, to banners and bouquets you’ll find a host of inspiring templates to print, cut and create.

Download the free Creative Park app on Android or IOS, or visit Creativepark.canon

A4 Wireless Colour All-in-one Inkjet Printer*

Live for the story_

*Available in selected larger stores

Available at

FOOD | WEEKEND

March harvest

IN SEASON New ideas for using fresh fruit and veg that’s available this month

Passion fruit Use in desserts or to decorate cocktails Need to know The skin becomes more wrinkled as the fruit ripens. PA S S I O N F RU I T, M A N G O & C A RDA M O M S M O O T H I E Serves 4 Takes 10 mins Cost per serve 95p 3 passion fruits, halved 350g frozen mango chunks 6 cardamom pods, seeds roughly crushed, pods discarded 1 banana 1 lime, juiced 330ml coconut water fresh mint, to garnish (optional)

Scoop out the flesh from 5 passion fruit halves and spoon into a powerful blender. Add the remaining ingredients and whizz until smooth. Divide between 4 glasses. Spoon over the remaining passion fruit pulp and seeds, then garnish with mint (if using) to serve. Each serving contains Energy

371kJ 86kcal 4%

Fat

Saturates

Sugars

Salt

<1g <1g 19g <1g 1% 1% 21% 1%

of the reference intake. See page 81. Carbohydrate 21g Protein 2g Fibre <1g

For more passion fruit recipes, visit tesco.com/recipes 11

Pineapple Vibrant and tangy tropical fruit Need to know The core is edible but less sweet – grate on salads or blend into smoothies. FILIPINO-ST YLE PINEAPPLE & P O RK A D O B O Serves 8 Takes 1 hr 30 mins plus marinating Cost per serve £1.80 2 x 700g packs pork shoulder steaks, cut into 3cm chunks 150ml rice vinegar 100ml light reduced-salt soy sauce 10 garlic cloves, fnely chopped 1 large onion, roughly chopped 12 bay leaves 8 bird’s-eye chillies, halved lengthways 2 tbsp black peppercorns 1 large pineapple (about 1.2kg), peeled, cored and cut into 3cm chunks 1 tbsp vegetable oil 4 spring onions, thinly sliced, to serve rice, to serve (optional)

1 In a large bowl, mix the pork with the other ingredients (except the oil and spring onions) and 200-250ml water to cover. Marinate for at least 20 mins at room temperature (or leave in the fridge for up to 24 hrs). 2 Remove the pork and pineapple from the marinade (reserve it) with a slotted spoon and pat dry with kitchen paper. Heat the oil in a wide, lidded casserole dish over a medium-high heat. Fry the pork 12

in 2-3 batches for 3-4 mins each side until crisp and well-browned (turn down the heat if it starts to catch); transfer to a plate. Add the pineapple and cook, stirring often, for 2-3 mins each side until starting to caramelise. 3 Return the pork to the dish and pour in the marinade, scraping the dish to lift off any sticky bits. Reduce to a mediumlow heat, cover and simmer briskly for 30 mins. Uncover and bubble for another 25-30 mins, turning the pork regularly to coat, until the meat is tender and the sauce has thickened a little. Scatter with the spring onions and serve with rice, if you like. Each serving contains Energy

1682kJ 400kcal 20%

Fat

Saturates

Sugars

Salt

21g 7g 19g 3g 30% 34% 21% 50%

of the reference intake. See page 81. Carbohydrate 21g Protein 35g Fibre 3g

For more pineapple recipes, visit tesco.com/recipes

FOOD | WEEKEND

Shallots Great for roasting, pickling or sautéing Need to know They’re softer, sweeter and easier to caramelise than white onions. S H A L L O T & B AC O N P I E RO G I E S Makes 35 freeze unboiled pierogies Takes 1 hr 25 mins plus resting Cost per serve 16p 450g baking potatoes, peeled, cut into 2cm cubes and rinsed well ½ tbsp vegetable oil 180g pack Tesco Finest smoked bacon lardons 80g unsalted butter 250g shallots, fnely sliced 150g half-fat Twaróg or paneer cheese, fnely crumbled 8g fresh chives, fnely snipped For the dough 250g plain flour, plus extra for dusting ½ tsp fne sea salt 1 medium egg, beaten 150g reduced-fat soured cream, plus extra to serve (optional) 25g unsalted butter, melted

the heat to medium-high. Fry for 5-7 mins, stirring, until the shallots are crispy and golden (take care as they can catch easily). Remove with a slotted spoon, reserving the oil in the pan. Finely chop half of the bacon-shallot mix and stir into the mashed potato with the cheese; season to taste and leave to cool. 4 Roll the dough out on a foured surface to a large circle 3mm thick, then cut into 9cm rounds. Spoon 2 level tsp of flling onto each round, just off-centre, then fold the dough over to encase and use a fork to seal the edge. Spread out on lined baking trays. Repeat, rerolling the dough, until all the dough and flling is used. 5 Bring a large saucepan of water to the boil. Briskly simmer the pierogies in batches for 3-4 mins until they foat and are cooked

through, then transfer to a wire rack. Working in batches, fry the pierogi in the reserved oil over a medium-high heat for 2-3 mins each side until golden and crisp. Stir through the reserved shallots and bacon, then scatter with the chives. Serve with extra soured cream, if you like. Each pierogi contains Energy

Fat

Saturates

Sugars

Salt

339kJ 81kcal 4%

4g 6%

2g 10%

1g 1%

0.3g 4%

of the reference intake. See page 81. Carbohydrate 9g Protein 3g Fibre 1g

1 For the dough, mix the four and salt in a large bowl. Stir in the egg, soured cream and butter to make a cohesive, sticky dough. Cover and set aside for 10 mins. Knead vigorously on a lightly foured surface for 2-3 mins until smooth and elastic; cover and set aside for 30 mins. 2 Meanwhile, boil the potatoes for 12-15 mins until very tender. Drain well, steam-dry, then mash. 3 Heat the oil in a large, nonstick frying pan and cook the bacon over a medium heat for 6-8 mins, stirring, until very crispy. Add the butter and shallots, then increase For more shallot recipes, visit tesco.com/recipes

FOOD | WEEKEND

Purple sprouting broccoli Earthy in favour, with a rich purple hue Need to know Cooks quicker than regular broccoli: steam or stir-fry in sesame oil. P U RP L E S P RO U T I N G B RO C C O L I , S A L M O N & H A Z E L N U T TA R T Serves 8 Takes 2 hrs plus chilling and cooling Cost per serve £1.18

WORDS JESS HERBERT RECIPES MYLES WILLIAMSON PHOTOGRAPHY HANNAH HUGHES FOOD STYLING CATE DIXON PROP STYLING MORAG FARQUHAR

75g blanched hazelnuts 250g plain four, plus extra for dusting 150g unsalted butter, diced 3 medium eggs 200g pack purple sprouting broccoli, trimmed 1 tbsp vegetable oil 150ml whipping cream 100ml semi-skimmed milk 180g pack hot smoked salmon fillets, skin discarded, faked into large chunks 1 tbsp fresh thyme leaves

1 Preheat the oven to gas 4, 180˚C, fan 160˚C. For the pastry, finely blitz 50g hazelnuts in a food processor, then mix with the flour and a pinch of salt in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Add 1 beaten egg and 1-2 tbsp cold water, mixing with a table knife to make a rough dough. Knead to just incorporate, then flatten to a round disc. 2 Roll out the pastry on a lightly floured surface to a large circle 3mm thick. Use to line a 22cm loose-bottomed tart tin, carefully pressing it into the corners. Trim to leave a 2-3cm overhang, prick the base all over with a fork, then chill for 30 mins. 3 On a lined baking sheet, arrange the remaining 25g hazelnuts and the broccoli in separate sections.

Season, drizzle with the oil and roast for 8-10 mins until the broccoli is just tender. Cool to room temperature, then roughly chop the hazelnuts. 4 Line the pastry case with baking paper and fill with baking beans. Bake for 20-25 mins until the edges are light brown. Remove the beans and paper, then bake for 10-15 mins until golden. Cool for 5 mins, then trim off the overhanging pastry with a serrated knife. 5 Beat 2 eggs in a small jug, then mix in the cream and milk; season. Arrange the broccoli and salmon in the tart case. Scatter with most of the hazelnuts and thyme, then pour over the egg mixture. Top with

For more purple sprouting broccoli recipes, visit tesco.com/recipes

the remaining nuts and thyme. Bake for 30-35 mins until golden and set. Cool for 5 mins before removing from the tin. Serve at room temperature. Each serving contains Energy

1635kJ 310kcal 20%

Fat

Saturates

30g 13g 43% 64%

Sugars

Salt

2g 3%

0.5g 8%

of the reference intake. See page 81. Carbohydrate 20g Protein 12g Fibre 2g

GIVE ME MORE! Use this QR code to find a seasonal recipe using spring onions in our digital magazine.

Gift a little taste of luxury, this Mother’s Day

Crafted for you by the Lindt Master Chocolatier since 1845

Best buys

What’s in store now Find something new, rediscover old favourites and make mealtimes a bit easier with this selection of buys to brighten up March

BEHIND THE SCENES WITH JAMIE R We ask Jamie Robinson, Tesco’s executive chef, product development, about the best ways to celebrate the mums in our lives. ‘They say the kitchen is the heart of the home – well, I believe that the mum is the heart of the family. Now is the time to show our appreciation for everything our mums have done for us. And if your family is anything like mine, food is front and centre of any calendar event. So have a flick through our ideas on how you can show the world’s best mum that you love her!’

3 OF THE BEST... CRACKERS Looking for a partner for your cheese? Try something new in this selection

Multigrain Crackers 170g, 95p (56p/100g)

STAR INGREDIENT

Wicked Kitchen Sourdough Charcoal & Sesame Crackers 130g, £1.60 (£1.23/100g)

No storecupboard is complete without a chutney. Our current choice is Tesco Finest Sweet Tomato & Bird’s Eye Chilli Chutney 220g, £1.50 (68p/100g). Load onto crackers with cheese for a lunch that can be enjoyed anywhere. 16

Garlic Crackers 185g, 95p (51p/100g)

SHOPPING | IN STORE

• Your Mother’s Day essentials •

The morning brew

The easy lunch

The afternoon treat

Make her a coffee with brand-new Tesco Finest Colombian Microground Coffee Americano 100g, £2.50. Pull out the stops with a pastry, p18.

Spend less time cooking and more time with Mum by serving Tesco Finest Slowcooked Duck Legs with a Redcurrant & Port Jus 525g, £5.50 (£1.05/100g).

Combine two favourite things flowers and cake - in these gorgeous Mother’s Day Mini Cupcakes 9-pack*, £2 (22p each).

Packaging is subject to change

Ensure her day is special from sunrise to sundown with these easy ideas

FORGOTTEN YOUR FAVOURITES? These sides have missed you! Pop them in your basket next time you’re in store to shake up your Sunday roast.

Vegan twist Switch the duck dinner (top) for seitan-filled Plant Chef No Beef Pie 200g, £1.30 (65p/100g).

Trimmed Tenderstem Broccoli 80g, £1 (£1.25/100g)

Parmentier Potatoes 400g, £1.75 (44p/100g) 17

SHOPPING | IN STORE

TASTE FILES

PERFECT PASTRIES

SCONES

We have a range of scones to complete any afternoon tea – pile on a platter with sandwiches and cakes. Don’t forget the jam and cream!

It’s never too late in the day for these These both cook from frozen in just over 20 minutes – that’s quicker than popping out to a bakery!

1 Tesco Finest 4 All-Butter & Cheddar Scones, £1.60 (40p each); 2 Tesco Finest 4 All-Butter & Cherry Scones, £1.60 (40p each); 3 Tesco Finest 4 All-Butter & Sultana Scones, £1.60 (40p each)

JAMIE R SAYS

‘

These 6 All-Butter Croissants 255g, £2.25 (88p/100g) , are light and flaky. Fill with jam at brekkie, or cheese and ham at lunch.

I love the convenience of our frozen pastries

Our 4 Cinnamon Swirls 345g, £2.25 (65p/100g) , come with a sachet of icing so you can decorate them however you like.

FREE DAY OUT FOR MUM WITH CLUBCARD This Mother’s Day weekend, treat Mum to a historic day out at an English Heritage site. Thanks to Clubcard, when you book at any of over 60 participating sites you can get one complimentary adult entry with one full-paying adult* and 15% off** in the gift shop and cafe. Visit tes.co/dayoutoffer for details. Don’t forget you can also exchange your Clubcard vouchers for three times their value to spend on an English Heritage membership at any time, via the Tesco Grocery & Clubcard app or at tesco.com/clubcard/reward-partners.

18 18

Ofer valid 26-27 March 2022. Ofers exclusive to Clubcard members; you will need to show your Clubcard on arrival and at the till point to claim the gift shop and cafe discount. *Cheapest ticket is free. **Minimum spend £5; not all sites have a cafe. Ofer cannot be used in conjunction with any other discount ofer. See tesco.com/clubcard/reward-partners for a link to full terms and conditions

WAKE UP TO THE Magic OF

Whole Wh l Grain NUTRITIOUS DELICIOUS RESPONSIBLE

® Reg. Trademark of Société des Produits Nestlé S.A. SHREDDIES is a source of iron which contributes to normal energy-yielding metabolism. Multigrain CHEERIOS is a source of calcium which is needed for maintaining normal bones. SHREDDIES, Multigrain CHEERIOS and SHREDDED WHEAT are also high in fibre. It’s important to have a varied, balanced diet and healthy lifestyle. More info on https://www.nestle-cereals.com/uk/

Available in the majority of stores

SHOPPING | IN STORE

WHAT’S FOR DINNER? Put the 4 o’clock panic at bay with this quick idea Fresh fusilli 300g, £1

Fresh penne 300g, £1

FISH FRIDAYS

(33p/100g)

Create an effortless meal using our range of fresh pastas. Not only are they freezer-friendly, but they also cook in half the time of dried varieties. Simply add your favourite sauce, protein and veg, then enjoy!

Fresh tagliatelle nests 300g, £1

CHEAT’S O Tired of waiting for your R rice to cook? With these sides, your N steamy midweek meal can be E ready in minutes. R

(33p/100g)

3 STEPS TO… A VEGAN SARNIE Pile these colourful ingredients into a roll for a plant-based twist on lunch Plant Chef MeatFree Ham Style Slices 100g, £1.75

Mexican Inspired Rice & Vegetables 2 x 200g, £1.55 (39p/100g)

Plant Chef Coleslaw 250g, 75p (30p/100g)

Rainbow Salad 320g, £2.50 (78p/100g)

Asian Style Rice & Greens 2 x 200g, £1.55 (39p/100g)

WORDS JESS HERBERT PHOTOGRAPHY ALEX LUCK FOOD STYLING EMMA JANE FROST PROP STYLING DAVINA PERKINS

For all the flavour without the chipshop price tag, try Lightly Dusted Haddock Fillets 255g, £3.50 (£1.37/100g). Swapping batter for a lighter black pepper and parsley crumb means they’re a little bit healthier too.

Only at

FOOD | WEEKEND

Weekend wonders

The big breakfast Fancy a lazy morning in bed on Mother’s Day? Whether your child is five or 15, wave these recipes under their nose and your wish could come true…

ke Ma

hollandaise e t i m Mar r u o

Av o c a d o Benedict with Marmite h o l l a n d a is e p24

FOR TEENAGERS AV O C A D O B E N E D I C T W I T H M A RM I T E H O L L A N DA I S E Learn how to poach a batch of eggs, and upgrade hollandaise. Serves 4 Takes 30 mins Cost per serve £1.16 1 tsp Marmite or yeast extract, plus extra to taste (optional) 1½ tbsp 4-seed mix 2 small, ripe avocados, halved and destoned (an adult should do this) ½ lemon, juiced 3 spring onions, finely sliced 1 tsp white wine vinegar 4 eggs 85g Tesco Finest hollandaise sauce 4 thick slices of crusty bread (we used brown sourdough), toasted

1 Put ½ tsp Marmite in a small frying pan over a low heat. Stir in the seeds with a wooden spoon so they’re coated, then cook for 1-2 mins until the Marmite starts to stick to the bottom of the pan. Quickly scrape the seeds onto a sheet of baking paper, then set aside to cool and crisp up. 2 Scoop the avocado into a bowl with the lemon juice, season, then use a fork to mash until smooth. Gently stir through two-thirds of the spring onion. 3 Half-fill a saucepan with water and add the vinegar. Place over a low-medium heat until you can see tiny bubbles on the bottom and sides of the pan. Reduce the heat, crack an egg into a cup and half-fill a bowl with cold water. 4 Use the handle of a wooden spoon to stir the water in the pan in a circle, making a whirlpool. When the whirlpool has almost disappeared, tip the egg into the middle. Poach for 3 mins, then use a slotted spoon to transfer the egg to the bowl of cold water. Repeat to cook all the eggs, reserving the cooking water.

5 Meanwhile, put the hollandaise and remaining Marmite into a microwave-proof bowl. Microwave for 10 secs on high. Mix until smooth, then taste, adding more Marmite, if you like. 6 Reheat the water until the small bubbles appear. 7 Divide the toast between 4 plates and top with the avocado. Return the poached eggs to the simmering water and heat for 45 secs. Drain on kitchen paper, then transfer to the plates with a slotted spoon. Spoon over the sauce, then top with the seeds and remaining spring onion to serve. Each serving contains Energy

Fat

1813kJ 436kcal 22%

Saturates

32g 5g 45% 27%

Sugars

Salt

2g 2%

1.1g 18%

of the reference intake. See page 81. Carbohydrate 22g Protein 14g Fibre 3g

FOR TWEENAGERS F RU I T Y PA N C A K E T R AY B A K E No need to flip lots of pancakes, just bake this giant one in the oven. Serves 4 Takes 40 mins Cost per serve 67p 25g unsalted butter, melted (an adult should do this), plus extra for greasing 2 medium eggs 284ml pot buttermilk splash of milk 2 tsp vanilla extract 225g plain flour 25g caster sugar 1 tsp baking powder 1 tsp bicarbonate of soda 150g frozen breakfast fruit topper, plus 2 tbsp extra (defrosted) Greek-style yogurt and honey, to serve (optional)

1 Preheat the oven to gas 6, 200°C, fan 180°C. Grease a 23 x 30cm shallow baking tin with butter, then press in a big sheet of baking paper so it covers

the bottom and sides, and hangs over the edges, pressing it right into the corners. 2 Carefully crack the eggs into a big measuring jug. Mix well with a fork to break up the yolk. Pour in the buttermilk, then add enough milk to make 400ml in total. Stir in the melted butter and the vanilla. 3 Put the four, sugar, baking powder and bicarbonate of soda in a large mixing bowl and add a small pinch of salt. Mix everything together, then make a ‘well’ in the middle of the dry ingredients. 4 Pour the wet ingredients into the well and use a whisk to mix everything together until there are no lumps; stop as soon as it’s smooth. Pour it into the prepared tin and spoon over the 150g frozen fruit. An adult should put it on the middle shelf of the oven. 5 Bake for 15 mins until the pancake is set on top, springy to the touch and a knife comes out clean when poked in the centre. Lift the whole pancake out onto a chopping board using the baking paper and set aside to cool for 5 mins. 6 Cut it into quarters and then triangles. Serve with extra defrosted fruit, plus yogurt and honey, if you like. Each serving contains Energy

1568kJ 372kcal 19%

Fat

Saturates

Sugars

Salt

11g 6g 15g 1g 16% 28% 17% 16%

of the reference intake. See page 81. Carbohydrate 60g Protein 12g Fibre 3g A source of protein and vitamin B12

FOOD | WEEKEND

COOK’S TIP You can easily make this recipe gluten-free: simply use glutenfree flour and baking powder.

Fr u i t y p a n c a ke t r a y b a ke

to s y wa ake s s nc u f - pa o N ake m 25

FOR SMALLER KIDS C H O C O L AT E & H A Z E L N U T PA RFA I T Little ones can help with the stirring, layering and sprinkling. Makes 1 Takes 10 mins Cost per serve £1.05

1 Put the chocolate sauce in a microwaveable bowl and microwave for 10 secs on high. Stir well so it becomes runny (it won’t be hot). 2 Layer up the yogurt, granola and chocolate sauce in a glass or bowl, finishing with a last sprinkle of granola and a drizzle of chocolate sauce to serve. Each parfait contains

1 tbsp Tesco Finest Belgian chocolate sauce 150g pot Tesco Finest hazelnut yogurt 60g Tesco Finest chocolate & berry granola

Energy

2440kJ 464kcal 23%

Fat

Saturates

Sugars

Salt

29g 11g 40g 0.2g 42% 56% 45% 3%

of the reference intake. See page 81. Carbohydrate 63g Protein 13g Fibre 7g

ee ingredients Just thr

SAFETY FIRST Adults should always supervise cooking and carry out any steps using sharp knives. Start children off using small serrated knives, and always supervise them when chopping or grating. Make sure they stop grating well before they reach the end of the ingredient. An adult should take things in and out of the oven, and handle hot liquids. Remind children to wash their hands before and after cooking, and in between tasks, especially if handling raw egg, meat, fish or poultry.

RECIPES SARAH COOK PHOTOGRAPHY HANNAH HUGHES FOOD STYLING ELLA TARN PROP STYLING LUIS PERAL

FOOD | WEEKEND

Selected stores. While stocks last. ® Reg. Trademark of Société des Produits Nestlé S.A. Illustrations for illustrative purposes only.

CHECK-IN TO VILLA MORETTI Win a 7-night stay for you and 5 friends in Italy, including a private chef and a host of local experiences. Buy any Birra Moretti product and text VILLA2, your name and postcode to 60110 by 11:59pm on 18.04.22. Texts are charged at your standard rate. Purchase necessary. Please retain receipt. Internet access required for receipt upload. No purchase necessary in Northern Ireland.

ENJOY BIRRA MORETTI RESPONSIBLY

BREWED IN THE UK

Only at Opens 09.03.22. Closes 23:59 18.04.22. UK 18+ only. GB purchase necessary. NI NPN. Normal exclusions apply. 1 winner randomly drawn wins a 7-night stay (on a Monday-to-Monday basis) at Villa Moretti in Italy for up to 6 people (all aged 18+), with return economy class flights (from either London, Manchester or Edinburgh to Pisa), return private transfers (airport to Villa), private chef, car hire (driver must be aged 21+), travel insurance, optional activities. Excludes spending money, any young driver surcharges and any additional expenses. Prize must be taken by 30.06.23, excluding Christmas, New Year, Easter, Bank Holidays, subject to availability and any applicable COVID-19 rules, regulations or guidance. Maximum 1 entry per person (GB: 1 text & receipt = 1 entry; NI 1 text = 1 entry). Terms and conditions at https://tesco.com/tesco-competitions/. Promoter: Tesco Stores Ltd.

FOOD | WINE

Finest wines

Pick of the bunch

WORDS CLARE KNIVETT PHOTOGRAPHY MAJA SMEND FOOD STYLING BECKS WILKINSON PROP STYLING LUIS PERAL

Choosing a bottle for someone but not sure whether to go for red, white or rosé? It’s just a matter of taste, as our quick guide shows

If they like… sophisticated, intense tastes

If they like… fresh and clean flavours

If they like… aromatic, fruity aromas

This Australian red wine is a powerful but elegant combination. Three full-bodied grapes are blended to create a peppery, dark berry finish. Tesco Finest Grenache Shiraz Mourvèdre, £9

The flavours of apricot, honey and apple shine in this South African white. Serve with creamy chicken or mildly spiced dishes. Tesco Finest South African Chenin Blanc, £7.50

Rich with berry aromas and the flavours of white peach and lychee, this dry yet soft Argentinian rosé is great with light salads and grilled seafood. Tesco Finest Argentinian Malbec Rosé, £8

Prices exclude Scotland and Wales

POUR A GLASS OF POSITIVE IMPACT PROUDLY CORP CERTIFIED PUTTING PEOPLE & PLANET FIRST WE’RE NOT JUST PASSIONATE ABOUT MAKING GREAT WINE, BUT ALSO ABOUT HELPING TO CREATE A BETTER TOMORROW. THAT’S WHY WE ARE PROUD TO BE A CORPORATION.

FOR YOU | GIFTING

Flowers

You’re bloomin’ wonderful! Say thank you with a beautiful bouquet. There are even more choices in store

Mother’s Day tulips, £6

Mother’s Day cape, £10

PHOTOGRAPHY TOM REGESTER FLORIST JO MOODY PROP STYLING REBECCA NEE

Mother’s Day gift box, £20

Hydrangea in watering can, £10

Deluxe basket, £10

Tesco Finest rose, stock & lisianthus, £20

FOR YOU | GIFTING

Mother’s Day gifts

Pretty perfect Great gift ideas for whoever you want to treat this month and beyond

GLOW GIVER If she’s into candles, she’ll love the Fox & Ivy Wild Rose & Sweet Pea Scented Candle 210g, £5. BATHING BLISS Just the ticket after a long, relaxing soak. Fox & Ivy Egyptian Cotton Towel Bale 4-pack, £28.

HANDMADE WITH LOVE This Floral Embroidery Kit*, £5, makes a unique gift for crafty mums.

TIME TO CELEBRATE Upgrade cake time in an instant with some colourful tableware and decs. Fox & Ivy Pressed Flowers Placemat 8-pack, part of a set with coasters, £10; Acrylic Cake Topper, £3; and Gold Confetti Balloons 8-pack, £2. 32

SCENTS OF SPRING Home fragrance fans will rejoice in this heady floral aroma. Fox & Ivy Meadow Poppy & Daisy Scented Diffuser 50ml, £5.

More choice in store

WORDS JO WOODERSON PHOTOGRAPHY SIMON BEVAN FOOD STYLING SIAN DAVIES PROP STYLING CLAIRE MORGAN Available online and in the majority of Extra stores, subject to availability

WORD POWER Thoughtful messages for Mum that will last long after Mother’s Day. The A-Z of why I love you Cards, £5.

TEA RITUAL This floral tea set is too lovely to save for fancy occasions. Make every afternoon tea special with Fox & Ivy Pressed Flowers Teapot, £12; Cup and Saucer, £6; Mug, £5; Latte Mug (below), £5; and Cake Stand, £12.

Your traditions

What it means to me

Mothering Sunday On 27 March, millions of people will be celebrating the mums in their life. We asked different foodies what they’ll be making to mark the occasion

‘THIS DISH IS LIKE A BIG, WARM HUG FROM MY MUM’ ‘Mother’s Day is a chance to celebrate the wonderful women in our lives. My love of food comes from my nan. When I was young, she taught me to make rock cakes and, from then on, I was hooked! This dish is a lamb hotpot, inspired by my mum. I have fond memories of being at my mum’s and the smell of lamb running through the house on a Sunday afternoon. This is a dish that gets even better as it cooks, and the spices give it a comforting feel – a bit like a big, warm hug from my mum.’ Robbie Lorraine, chef and founder, Only Food and Courses in Brixton, @robbie_lorraine

Mother’s Day is a chance to celebrate the wonderful women in our lives

L A M B H OT P OT Serves 6 Cook 2 hrs Cost per serve £2.03

2 tbsp vegetable oil 2 brown onions, diced 2 medium carrots, peeled and diced 2 celery sticks, diced 1 rosemary sprig, leaves picked 1 bay leaf 1 tsp mace 1 star anise 1 cinnamon stick ½ tsp salt ½ tsp black pepper 1 tbsp plain four 750g lamb shoulder, diced 450ml lamb stock 2 anchovy fllets 2 tbsp Worcestershire sauce 1kg Maris Piper potatoes, peeled and thinly sliced fnely chopped parsley, to serve (optional) 1 Heat the oil in a flameproof casserole dish and fry the onions, carrots and celery over a medium heat for 5-8 mins until they start to colour. Add the rosemary, bay leaf, mace, star anise and cinnamon; season with the salt and pepper. Add the flour and toast for 1-2 mins. 2 Meanwhile, in a frying pan, fry the lamb for 8-10 mins until

browned (depending on the size of your pan, you may have to do this in batches). Add the lamb to the onion mixture, then stir in the stock, anchovies and Worcestershire sauce. 3 Bring to the boil, then turn down to a gentle simmer. Cover with a lid and cook for 45 mins until the meat is tender. Around 15 mins before the lamb is ready, preheat the oven to gas 3, 170°C, fan 150°C. Remove from the heat and check the seasoning. 4 Layer the potatoes neatly over the lamb mixture, then place the casserole dish in the oven and cook for 45 mins until the potatoes are cooked and golden brown.. Each serving contains Energy

1909kJ 456kcal 23%

Fat

Saturates

21g 8g 30% 40%

Sugars

Salt

7g 8%

1.7g 29%

of the reference intake. See page 81. Carbohydrate 41g Protein 27g Fibre 6g

WINE MATCH Tesco Finest Rioja Reserva, £8.50*, has flavours of raspberry, oak and spice – it’s ideal with lamb. *

Price excludes Scotland and Wales

FOOD | WEEKEND

‘GROWING UP, I ALWAYS LOVED BAKING CAKES WITH MUM’ ‘Mother’s Day feels very much a day to take it easy and spend quality time with family. Growing up, I always loved baking cakes with my mum. I like that you can teach a child one very simple recipe and they can customise it pretty easily. I chose the Earl Grey and orange flavourings in my cake recipe (see box, below) as they remind me of doing breakfast in bed for my mum on Mother’s Day. I’m sure I had grand plans for something more extravagant, but it would always end up being tea and toast.’ Rachel Boyett creates vegan and vegetarian weaning recipes, @littleveggieeats

‘MY MUM HAS A HUGE HEART AND IS THE BEST HOST I KNOW’

PHOTOGRAPHY TOBY SCOTT FOOD STYLING ANGELA ROMEO PROP STYLING JENNY IGGLEDEN

‘My mum has always been there for me, so it’s lovely to have a day when I can spoil her rotten. She’s got a huge heart and is the best host I know. She taught me how to cook and how to set the tone for a killer night in. We are a very social family and always hang out together – and it’s always around the dining table! I’ve chosen to share a Turkish-style eggs recipe (see below) – it’s a little like a scrambled egg dish called menemen, with pepper, onions and tomatoes, but with the addition of feta. I make this for my mum and she loves it.’ John Gregory-Smith, chef, presenter and author who specialises in Middle Eastern and North African cuisine, @johngs

GIVE ME MORE! Scan this QR code to find Rachel’s and John’s recipes in our digital magazine, and watch them discuss what Mother’s Day means to them.

ADVERTISEMENT PROMOTION

Just dessert Make her Mother’s Day with this plantbased twist on a classic baked custard O R A N G E & RO S E M A RY C RÈ M E C A R A M E L S Serves 6 Takes 20 mins plus infusing and overnight setting

5 Dip the ramekins in hot water for a few secs, then run a sharp knife around the edge and invert onto plates. Top with orange slices and a sprig of rosemary, if you like. Will keep for up to 3 days in the fridge. Each serving contains Fat

Saturates

8g 11%

1g 5%

Sugars

Salt

35g 0.1g 39% 2%

of the reference intake. See page 81. Carbohydrate 48g Protein 5g Fibre 2g

TRY THIS… MINI BANOFFEE BITES For a vegan treat, heat leftover Carnation in a pan with a little dairy-free spread and a splash of dairy-free milk-alternative. Bubble for 2-3 mins to make a thick caramel. Line a muffin tin with rounds of ready-rolled shortcrust pastry; bake until golden. Add a spoonful of caramel to each one, then top with sliced banana and whipped dairy-free creamalternative. Scatter with dark chocolate shavings to serve.

WE USED Nestlé Carnation Vegan Condensed Milk Alternative* 370g, £1.80 (49p/100g). This sweet and creamy condensed milkalternative is great in your favourite vegan bakes.

Nestlé Carnation Vegan Condensed Milk Alternative is not suitable for consumers with a milk allergy

1 Stir the Carnation, soya milkalternative, zest and rosemary in a pan over a low-medium heat. Bring to a simmer; remove from the heat and leave to infuse for 30 mins. 2 Meanwhile, lightly grease 6 x 150ml ramekins. Melt the sugar with the orange juice in a pan over a low-medium heat. Increase to medium and bubble, swirling the pan occasionally (don’t stir), for 6-8 mins or until golden amber. Divide between the ramekins. 3 Strain the Carnation mixture into a bowl, discarding the zest and rosemary, then pour back into the pan. Put the cornfour in a bowl and whisk in about 150ml of the strained mixture until smooth. 4 Return the pan to a simmer. Gradually whisk in the cornfour mixture. Simmer for 3-4 mins, whisking constantly, until it thickly coats the back of a spoon. Pour into the ramekins over the caramel. Chill for at least 8 hrs, or overnight.

Energy

1165kJ 276kcal 14%

150g Nestlé Carnation Vegan Condensed Milk Alternative* 750ml sweetened soya milk-alternative 2 oranges, zested, plus 2 tbsp juice and orange slices to serve (optional) 1 rosemary sprig, plus extra sprigs to serve (optional) vegetable oil, for greasing 100g caster sugar 50g cornflour

REAL LIVING | COMMUNITY

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The January issue of Tesco magazine was superb and exactly the inspiration my family needed to try new foods and kick off 2022 with good habits. From the ‘In season’ fresh produce ideas to ‘Cook once, eat twice’, we’ve tried a few of the recipes on offer already. The Tex-Mex tofu bowls are a particular favourite, even with two fussy kids. We’ll be making many of the recipes throughout 2022! Sabina, via email

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A MONEY-SAVING SWITCH Thank you to the Tesco team for another excellent issue. Your quick-fix feature was ‘If you make one change… invest in a flask’, and I’ve recently done just that. I have a large flask that l fill every morning with boiling water. On my days off, it lasts all day for hot drinks, and any that’s left over I put to use towards cooking the evening meal. It’s helped reduce electricity costs considerably by not switching the kettle on regularly. Given soaring energy prices, every little really does help!

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

Crispy chipotle cauliflower tacos (January) – a nice meat-free meal for weeknights. I threw together the salsa as well. @letseatwithjess

Shiitake & lentil cottage pie with cauliflower mash (December) for meat-free Monday – a Derek Sarno recipe from Tesco magazine. @cejacksonn

Linda, via email * The Star Letter will be chosen from emails and post received; send entries to tesco.mag@cedarcom.co.uk or Tesco magazine, Cedar Communications Limited, Bankside 3, 90-100 Southwark St, London SE1 0SW. Letters may be edited for length and clarity. **Open to UK residents, 18+. Normal exclusions apply. Send your entry to arrive by 23:55 on 5 April 2022 for a chance to win one £50 giftcard to use in Tesco. You can buy Tesco products at any UK Tesco store with your giftcard. It’s also redeemable at tesco.com where the giftcard payment option is available at the online checkout. Giftcards cannot be exchanged for cash/ credit. The card and balance will expire five years after last use or by 5 April 2027. Making a purchase refreshes the five-year expiry period. Giftcards are valuable and should be treated like cash; if lost, they cannot be replaced. Damaged, altered or cancelled cards will not be accepted.

Cheesy leek soup (January) from @tescofood magazine. Leeks, potato, bacon, Stilton and croutons. Have definitely got braver ad-libbing ingredients in recipes. @hotchpotchfooddiary 37

Batch cooking

Get ready for Ramadan …or indeed any occasion where you need to feed a crowd. This selection can be made in advance and taken out of the freezer at a moment’s notice

Ve g g i e samosa squares p39

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

FOOD | EVERYDAY

‘PREPARING AHEAD GIVES MORE TIME WITH FAMILY’ Fasting from dawn to dusk during Ramadan makes the food shared each night extra important. Food blogger Anisa Karolia (@anisagrams) likes to fill her freezer with favourite dishes in advance. ‘During Ramadan I often feel tired and lethargic because the fast is long. Preparing ahead gives me more time to spend with my family and more time to reconnect spiritually. I break the fast by eating dates and drinking water – but then it has to be samosas,’ she says. She shares her recipes here. V E G G I E S A M O S A S Q UA RE S Makes 20 freeze before frying Takes 1 hr plus cooling Cost per serve 19p 1 medium potato, peeled and diced 1 tbsp sunflower oil, plus 600ml for deep-frying 1 onion, finely chopped 300g frozen classic mixed vegetables 1 tsp garlic paste 1 tsp hot chilli powder 2-3 bird’s-eye chillies, finely chopped ½ tsp ground turmeric ½ red pepper, finely diced ½ green pepper, finely diced 50g Cheddar, grated 15g fresh coriander, chopped 3 spring onions, finely chopped 3 tbsp plain flour 8 sheets filo pastry chilli sauce or ketchup, to serve (optional)

1 Parboil the potato in a saucepan of boiling water for 8-10 mins until tender. Meanwhile, heat 1 tbsp oil in a wok over a medium heat

and fry the onion for 3 mins until translucent. Add the frozen mixed vegetables, garlic paste, chilli powder, fresh chillies (to taste) and turmeric. Cover and cook for 3-4 mins over a medium heat until the veg has softened. 2 Drain the potato, then add to the wok with the peppers; cook for 3 mins, then remove from the heat. Set aside to cool completely. Once cool, sprinkle over the cheese, coriander and spring onions. 3 Mix the flour with 5 tbsp water to make a paste. Cut each filo pastry sheet lengthways into 5 x 6.5cm wide strips, then cover with a damp tea towel to stop them drying out. Working with 2 strips at a time, place 1 strip on a clean work surface with the short edge facing you and brush the bottom of the strip with a little flour paste. 4 Create an ‘L’ shape by placing the second strip horizontally on top of the flour paste; press together. 5 Spoon 1½ tbsp vegetable mixture into the square where the strips are joined (pic A, right). Fold the bottom strip over the filling, then brush with flour paste. Fold over the second strip, press down to seal, then turn the parcel over and repeat this process, always adding a little flour paste between folds (pic B). Repeat to use all the pastry and you have a square samosa (pic C). Repeat until you’ve used up all the filo pastry and filling. 6 Put 600ml oil in a large saucepan and place over a medium-high heat until it reaches 180°C or a cube of bread turns golden in 1 min. Fry the samosas in batches for 3 mins each side until golden. Drain on kitchen paper, then serve with chilli sauce or ketchup, if you like.

A FILLING TH THE HE PASTRY

B FOLDING THE PAS PASTRY STRY

C CREATING CREATIN NG A SQUARE SQU UARE

Each square contains Energy

657kJ 158kcal 8%

Fat

Saturates

12g 2g 17% 10%

Sugars

Salt

2g 2%

0.2g 3%

of the reference intake. See page 81. Carbohydrate 11g Protein 2g Fibre 1g A source of vitamin B12

FOOD | EVERYDAY

M I N T Y L A M B & P E A RO L L S Makes 12 freeze before frying Takes 1 hr 15 mins plus cooling Cost per serve 62p 300g 10% fat lamb mince 2 tsp garlic & ginger paste 1 tbsp sunflower oil, plus 600ml for deep-frying 80g frozen peas 1 tsp ground black pepper 1 tsp ground coriander 1 tsp ground cumin 1 tbsp tomato purée 2-3 bird’s-eye chillies, deseeded and very finely chopped 1 onion, finely chopped 15g fresh coriander, finely chopped 15g fresh mint, finely chopped 4 spring onions, finely chopped 1 tsp nigella seeds ½ tsp garam masala 12 slices white bread (from an 800g medium loaf) 3 tbsp plain flour 2 eggs, beaten 175g pack golden breadcrumbs salad leaves, lemon wedges and sweet chilli sauce, to serve

1 Heat a large frying pan over a medium heat, add the lamb and ginger & garlic paste, and braise for 15 mins, stirring occasionally, until the liquid from the meat has mostly evaporated and only a small amount of moisture is left. Add the oil and stir to combine, followed by the peas, black pepper, ground coriander and cumin. Stir and cook over a low heat for 5 mins. 2 Mix the tomato purée with 3 tbsp water and add to the lamb along with the chillies (to taste). Reduce the heat to low, stir and cook for 2 mins. Remove from the heat and set aside to cool completely. 3 Once cool, stir in the onion, chopped herbs, spring onions, nigella seeds and garam masala.

Warm the bread in 2 batches in the microwave for 40 secs, then cut off and discard the crusts. Make a flour paste by mixing 4-5 tbsp water with the flour in a small bowl to a paste-like consistency. Use a pastry brush to brush the edges of the bread slices with flour paste. 4 To assemble, place 2 tbsp filling at a narrow end of a slice of bread, roll tightly into a cigar-like shape, then pinch the ends to seal. Dip in beaten egg, then dip into the breadcrumbs; set aside while you assemble the remaining rolls. 5 Put 600ml oil in a large saucepan and place over a medium-high heat until it reaches 180°C or a cube of bread turns golden after

1 min. Fry the rolls in batches for 3 mins each side until golden. Drain on kitchen paper, then serve with salad leaves, lemon wedges and sweet chilli sauce, if you like. Each roll contains Energy

1340kJ 320kcal 16%

Fat

Saturates

16g 3g 23% 14%

Sugars

Salt

3g 3%

0.5g 9%

of the reference intake. See page 81. Carbohydrate 32g Protein 12g Fibre 2g A source of protein

FOOD | EVERYDAY

C H I C K E N JA L F RE Z I Serves 6 Takes 40 mins Cost per serve £1.01 2 tbsp sunfower oil 750g skinless chicken breast, cut into large 4cm chunks 1 tsp hot chilli powder 1 tsp ground turmeric 1 onion, thickly sliced ½ red pepper, diced ½ green pepper, diced 2 tsp ground cumin 2 tsp ground coriander 1 tbsp garlic & ginger paste 2 tbsp tomato purée ½ tsp garam masala 15g fresh coriander leaves, finely chopped, plus extra to serve (optional)

½ tsp nigella seeds 1–2 bird’s-eye chillies, deseeded and sliced basmati rice and naan, to serve (optional)

1 Heat 1 tbsp oil in a large, lidded saucepan over a medium heat. Add the chicken, chilli powder, turmeric and a pinch of salt; fry for 10 mins or until cooked through. Remove from the pan and set aside. 2 Heat the remaining oil in the same pan, then add the onion and peppers and cook over a medium heat for 4 mins or until the onion has softened. Add the cumin, coriander and garlic & ginger paste and cook for another 2 mins. 3 Return the chicken to the pan with the tomato purée, garam

masala and 50ml water and gently stir everything together. Cover and leave to simmer over a low heat for 8-10 mins until the sauce has reduced, stirring occasionally, and adding a little water if the mixture appears dry. Scatter with the chopped coriander, a sprinkling of nigella seeds and the chillies (to taste). Serve with rice and naan, garnished with extra coriander, if you like. Each serving contains Energy

Fat

Saturates

Sugars

Salt

869kJ 207kcal 10%

7g 5%

1g 37%

3g 5%

0.4g 35%

of the reference intake. See page 81. Carbohydrate 4g Protein 31g Fibre 2g High in protein; high in vitamin B3; source of vitamin B6; source of vitamin C

TOP TIP

RECIPES ANISA KAROLIA PHOTOGRAPHY TOM REGESTER FOOD STYLING ELLA TARN PROP STYLING JENNY IGGLEDEN

For a milder curry, omit the chilli powder and fresh chillies.

Lunch Inspiration from WW Tired of the same old sandwiches for lunch? Try our amazing Sticky Hoisin Tofu Wraps for a tasty mid-week treat. Click on the QR code at the bottom of this page for the full recipe and for more lunch inspiration.

These delicious WW wraps available in Tesco stores and online are high in ﬁbre, low in fat and make a great alternative to bread. Fill with your favourite ingredients for a quick and easy lunch or use them to create a cheat’s pizza. Suitable for vegans.

Scan the QR code for more delicious recipes and a chance to

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one of 25 copies of our brand new 2022 Everyday Cookbook Check out the full range of WW Cookbooks and products

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That’s dinner sorted

Quick fix Takeaway might be a speedy solution for a midweek dinner, but here’s a quicker one. It’s just as tasty – but cheaper and healthier too!

2 OF YOUR 5-A-DAY

FOOD | EVERYDAY

WHAT’S ON THE MENU?

This is just one of the many combos you could enjoy… Pick your base

uggling work and family demands during the week is tough. And that’s before you realise it’s 4pm and you haven’t a clue what you’re going to put on the table for dinner. Takeaway (again!) is simply not an option, but you want something quick and tasty. What to do? Simply pop to store and check out the Stir Fry Meal Deal. For just £2.50*, Clubcard members can select their choice of noodle, veg and sauce. Then back home, grab your frying pan to stir up a meal for two, dished up in less than 10 minutes; bet your delivery driver can’t beat that!

Singapore Style Rice Noodles 300g, 99p (33p/100g), are dressed in a mild curry spice and ready to throw straight into your wok to heat.

Add your veg

* Available in the majority of large stores while stocks last. Clubcard/app required. Meal Deal includes a veg product, noodles and sauce. Serving suggestion

Chinese Inspired Stir Fry Mix 320g, £1.50 (47p/100g), is a classic mix of water chestnuts, bamboo shoots and crunchy fresh vegetables.

Finish with a sauce

NOODLE + VEG + SAUCE

Chinese Inspired Sauce 180g, £1 (56p/100g), is intense and aromatic,

made with tamari soy sauce, ginger purée and Chinese five-spice.

Savvy cooking

Cook once, eat twice Turn your Sunday lunch into an easy Monday night dinner by adapting this hard-working glazed ham and potatoes recipe

FOOD | EVERYDAY

GLAZED HAM WITH C RI S P Y P O TAT O E S Serves 4 Takes 1 hr 40 mins Cost per serve £1.71

RECIPES LUCY O’REILLY PHOTOGRAPHY GARETH MORGANS FOOD STYLING EMMA JANE FROST PROP STYLING LUIS PERAL

1.1kg unsmoked gammon joint 880ml cider (or apple juice) 1ltr apple juice 2 bay leaves 8 peppercorns 1kg baby potatoes, scrubbed 2 tbsp rapeseed or vegetable oil 3 thyme sprigs 12 cloves 2 tsp English mustard 20g light brown soft sugar coleslaw, to serve (optional, see box, right) 1 Tie a couple of pieces of kitchen string around the gammon to hold it together, then put it in a large saucepan and cover with cold water. Bring to the boil, then discard the water. Refill the pan with the cider, apple juice and 120ml water, topping up with enough cold water to ensure the gammon is fully submerged. Add the bay leaves and peppercorns. Bring to the boil, then turn down to a simmer and cook for 1 hr, topping up the water if needed to keep the joint covered. 2 Meanwhile, cook the potatoes in a large pan of boiling water for 15-20 mins or until tender. Drain well and steam-dry in the colander for 5 mins. Transfer the potatoes to a board and use a potato masher to break the skins and flatten. Preheat the oven to gas 8, 230°C, fan 210°C. 3 Heat the oil in a large roasting tin in the oven for 5 mins. Add the potatoes, turning in the hot oil, then spread them out evenly. Season with salt, add the thyme and roast for 25-30 mins until crisp and golden, turning over halfway. 4 Transfer the gammon to a board (discard the cooking liquid). Remove the string, then carefully cut away the skin, leaving an even layer of

fat. Score in a diamond pattern and stud with the cloves. Mix the mustard and sugar together, then brush all over the fat. Place the gammon, fat-side up, in a small roasting tin. Bake for 20 mins or until glazed and caramelised. 5 Discard the cloves, then reserve 250g ham and 160g potatoes for the pasta bake (below). Serve slices of the gammon with the potatoes and coleslaw, if you like. Each serving contains Energy

2100kJ 502kcal 25%

Fat

Saturates

Sugars

Salt

25g 7g 9g 5g 35% 37% 10% 83%

of the reference intake. See page 81. Carbohydrate 40g Protein 32g Fibre 4g

H A M & P O TAT O PA S TA B A K E Serves 4 Takes 45 mins Cost per serve 84p

300g penne 100g sliced kale, thick stalks removed 20g Parmesan, grated 40g fresh white breadcrumbs 250g leftover ham, fat removed, torn into bite-sized pieces (see recipe, left) 160g leftover roast potatoes, chopped into bite-sized pieces (see recipe, left) 100g cherry tomatoes, halved green salad, to serve (optional) For the cheese sauce 40g butter 40g plain four 600ml milk 120g reduced-fat Cheddar, grated 2 tsp Dijon mustard

the cheese and mustard, season and stir well. 2 Meanwhile, cook the pasta for 9 mins in a large pan of boiling water, adding the kale for the last 2-3 mins. Drain well and return to the pan. Mix the Parmesan with the breadcrumbs; set aside. Preheat the oven to gas 6, 200°C, fan 180°C. 3 Add the cheese sauce to the pasta along with the chopped ham, and potatoes. Mix to coat everything well, then spoon into a 2ltr ovenproof dish. Top with the cheesy breadcrumbs and dot over the tomatoes (cut-side up). 4 Bake for 20-25 mins until piping hot with a crisp topping. Remove from the oven and let stand for a couple of mins, then serve with a green salad, if you like. Each serving contains Energy

2070kJ 491kcal 25%

Fat

Saturates

Sugars

Salt

17g 9g 11g 2g 25% 43% 12% 32%

of the reference intake. See page 81. Carbohydrate 62g Protein 25g Fibre 4g

SIMPLE SLAW To make your own coleslaw, thinly slice ¼ red cabbage, 1 red onion, 1 celery stick and 1 cored red apple. Toss together in a large bowl with 1 shredded carrot. Mix 50g mayonnaise, 50g natural yogurt and 1 tsp Dijon mustard with 2 tbsp fnely chopped parsley; season and toss with the veg to coat.

1 First, make the cheese sauce: melt the butter in a pan, sprinkle over the flour and mix with a wooden spoon. Cook for 1 min, stirring. Gradually add the milk, stirring continuously, until smooth. Bring to a bubble and cook for 2-3 mins until thick enough to coat the back of the spoon. Remove from the heat, add 47

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FOOD | WEEKEND

Edible gifts

Sweet treats

RECIPES XXXXXXXXXX PHOTOGRAPHY XXXXXXXXX FOOD STYLING XXXXXXXXXXXX PROP STYLING XXXXXXXXXXXXXX

Make something special with minimum fuss using ready-prepped ingredients and a few simple techniques

Dipped madeleines p50

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

RECIPES ANGELA ROMEO PHOTOGRAPHY GARETH MORGANS FOOD STYLING EMMA JANE FROST PROP STYLING LUIS PERAL * Vegetarian if not using food colouring

FOOD | WEEKEND

RO S É & P I S TAC H I O D I P P E D MADELEINES

PA RM E S A N & O L I V E PA L M I E RS

Makes 16 * Takes 10 mins plus setting Cost per serve 32p

Makes 18 Takes 35 mins plus 20 mins chilling Cost per serve 14p

60g icing sugar 3-4 tbsp rosé wine a few drops of pink gel food colouring (optional)* 400g pack madeleines 80g pistachios, fnely chopped

375g pack ready-rolled puff pastry 85g green olive tapenade, or pesto 50g pack grated Parmesan

1 Mix the icing sugar with the rosé until smooth and thick but pourable. Add the food colouring, if using. 2 Spoon the icing over the round end of a madeleine in a wide strip, then turn over and spoon over the back in a slightly smaller strip, allowing excess icing to drip back into the bowl. Scatter with the pistachios, then transfer to a lined baking sheet to set. Repeat with the remaining madeleines. Once set, they will keep in an airtight container for up to 3 days. Each madeleine contains Energy

Fat

Saturates

911kJ 217kcal 11%

10g 14%

1g 6%

Sugars

Salt

24g 0.2g 27% 3%

of the reference intake. See page 81. Carbohydrate 31g Protein 2g Fibre 1g

1 Unroll the pastry, leaving it on the paper. Spread with the tapenade, leaving a 5mm border, then scatter over the Parmesan. 2 Tightly roll up from a long edge to the middle of the pastry. Turn the paper 180°C and roll up the second long edge of pastry in the same way. Wrap the baking paper around the pastry and twist the ends, being careful to keep the palmier shape along the pastry. Transfer to the fridge for 20 mins. Preheat the oven to gas 6, 200°C, fan 180°C. 3 Remove the paper and slice the pastry into 18 pieces about 2cm wide. Arrange on 2 large, lined baking trays and bake for 15-19 mins until crisp and lightly golden. Will keep in an airtight container for up to 3 days. Each palmier contains Energy

Flavour twists Cofee & walnut Swap the rosé for 3 tbsp hot espresso and the pistachios for chopped walnuts. Drizzle with melted dark chocolate. Lemon & thyme Swap the rosé for lemon juice and the pistachios for lemon zest and fresh thyme leaves.

477kJ 115kcal 6%

Fat

Saturates

8g 4g 11% 19%

Sugars

Salt

1g 1%

0.3g 6%

of the reference intake. See page 81. Carbohydrate 9g Protein 2g Fibre 1g

GIVE ME MORE! Find three bottled cocktail recipes to share by scanning this QR code.

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

COOK’S TIP Open-freeze unbaked palmiers, then transfer to an airtight container or freezer bag. Return to the freezer for up to 3 months. Bake for 5-7 mins longer.

UK, 18+. Promotion Period: 00.00 14/02/22 – 23.59 29/03/22. Oreo purchase in Tesco store necessary. No purchase necessary for Northern Ireland. Visit website or scan QR code on back of promotional pack, follow the instructions for entry and select TESCO as retailer. TESCO Main Prize: One Luxury two-night stay in a London hotel for a family of 4, including welcome dinner, Batmobile event with professional photo opportunity, private screening of “The Batman” and allowance of £1,000. (exclusions apply). Internet & personal details required. Max 1 entry/household/day. Prize fulfilment subject to C19 guidance and circumstances beyond the control of the Promoter. Receipt may be requested. Visit www.oreo.eu for full T&Cs, prize details.

Only at

Special-occasion bake

One cake, three ways Is your mum a chocolate lover or does she prefer something fruity? Personalise this simple sponge recipe to suit her taste

Earl Grey & lemon meringue c a ke

Ro a s t e d strawb err y & elderflower c a ke

COOK’S TIP

If the Swiss meringue buttercream is lumpy or curdles, it’s too cold. Put the bowl back over the pan to melt at the edges, then whisk again. If it’s too soft, chill in the fridge for 20 mins at a time until hard at the edges, then whisk together.

Cho colate o r a n g e c a ke

FOOD | WEEKEND

BASIC SPONGE CAKE Serves 16 freeze un-iced Takes 50 mins plus cooling Cost per serve 15p

RECIPES BRYONY BOWIE PHOTOGRAPHY GARETH MORGANS FOOD STYLING ELLA TARN PROP STYLING AGATHE GITS

225g unsalted butter, softened, plus extra for greasing 225g caster sugar 3 large eggs 250g self-raising flour ½ tsp baking powder 100ml milk

1 Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line 2 x 20cm round sandwich tins with nonstick baking paper. 2 In a large mixing bowl, beat the butter and caster sugar until pale and fluffy. Add the eggs, one at a time, adding 1 tbsp flour with each one, mixing between each addition, to combine. Gently fold in the remaining flour, the baking powder and a pinch of salt until no white streaks remain; stir in the milk. 3 Divide the mixture evenly between the 2 tins and level the tops. Bake for 25-30 mins until risen and golden, and a skewer inserted into the centre comes out clean. Leave to cool in the tins for 15 mins, then turn out onto a wire rack to cool completely before decorating. Each serving contains Energy

1017kJ 243kcal 12%

Fat

Saturates

Sugars

E A RL G RE Y & L E M O N M E RI N G U E C A K E Serves 16 freeze un-iced sponges Takes 1 hr 15 mins plus infusing Cost per serve 42p

For the sponge Bring the milk to a simmer in a small pan with 3 tbsp loose-leaf Earl Grey tea; set aside to infuse for 30 mins. Add to the cake mix after the flour. Add the zest of 2 lemons after the eggs. To decorate For the Swiss meringue buttercream, use an electric whisk to whisk 3 large egg whites and 250g caster sugar in a heatproof bowl over a pan of simmering water until thickened slightly and the sugar has dissolved (see tip, opposite). Remove from the heat; keep whisking until cooled to room temperature, thick and glossy. Whisk in 350g softened unsalted butter to make a buttercream. Spread 1 sponge with buttercream and 150g lemon curd; top with the second sponge. Cover the top and sides with buttercream. Pipe on 12 rosettes with a large star nozzle; decorate with the zest of 1 lemon. Each serving contains Energy

1881kJ 451kcal 23%

Fat

Saturates

Sugars

Salt

28g 16g 33g 0.3g 40% 82% 37% 5%

of the reference intake. See page 81. Carbohydrate 48g Protein 4g Fibre 1g

Salt

14g 8g 15g 0.2g 19% 39% 17% 4%

ROA S T E D S T R AW B E RRY & E L D E RF L O W E R C A K E

of the reference intake. See page 81. Carbohydrate 29g Protein 3g Fibre 1g

Serves 16 freeze un-iced sponges Takes 1 hr 25 mins plus cooling Cost per serve 56p

For the sponge Replace 50ml milk with 50ml elderflower cordial. To decorate Hull 400g strawberries, halving large ones. Toss with 2 tbsp caster sugar, the zest and juice of 1 lemon and 2 tbsp water on a baking tray. Roast at gas 7, 220°C, fan 200°C for 20 mins, stirring halfway. Cool completely. Beat 125g softened

unsalted butter until pale. Gradually whisk in 350g icing sugar until thick and fluffy. Add 125g full-fat soft cheese and whisk until smooth. Swirl in 2 tbsp roasted strawberry juices. Spread 1 sponge with half the icing and top with half the strawberries; sandwich with the second sponge. Top with the rest of the icing and strawberries, drizzling over the juices. Scatter with fresh thyme sprigs to serve, if you like. Each serving contains Energy

1826kJ 436kcal 22%

Fat

Saturates

Sugars

Salt

22g 13g 44g 0.3g 32% 65% 49% 5%

of the reference intake. See page 81. Carbohydrate 58g Protein 4g Fibre 2g

C H O C O L AT E O R A N G E C A K E Serves 16 freeze un-iced sponges Takes 1 hr 10 mins Cost per serve 38p

For the sponge Add the zest of 1 orange after the eggs; add 40g cocoa powder with the flour. Replace 50ml milk with 50ml fresh orange juice. To decorate Use an electric whisk to beat 200g softened unsalted butter with 375g icing sugar until thick and fluffy. Whisk in 30g cocoa powder, 80g melted zesty orange dark chocolate and 1-2 tbsp orange juice to loosen. Spread 1 sponge with buttercream and 150g marmalade; top with the second sponge. Cover the top and sides with buttercream, swirling into ridges. Top with halved orange slices, if you like. Each serving contains Energy

1944kJ 464kcal 23%

Fat

Saturates

Sugars

Salt

25g 14g 44g 0.2g 35% 71% 49% 4%

of the reference intake. See page 81. Carbohydrate 59g Protein 4g Fibre 1g

GIVE ME MORE! Don’t miss the Baking special in our digital magazine, with more recipes and tips. Scan this QR code to find it.

Step-by-step

Flower focaccia Learn how to perfect your decorating skills with this floral loaf. It’s almost too pretty to eat…

COOK THE COVER

COOK’S TIP The decoration looks tricky but it’s really easy. Experiment with a variety of herbs, seeds and vegetables. 54

FOOD | KNOW-HOW

F L O W E R F O C AC C I A

RECIPE ELLA TARN PHOTOGRAPHY TOBY SCOTT FOOD STYLING MIMA SINCLAIR PROP STYLING DAVINA MAJI

Serves 12 Takes 50 mins plus proving Cost per serve 39p 500g strong white bread flour, plus extra for dusting 7g sachet quick-action dried yeast 1 tsp caster sugar 1 tsp fine salt 100ml extra-virgin olive oil, plus extra for greasing and brushing 5 parsley sprigs, leaves picked, thick stalks reserved 1 carrot, peeled into ribbons, larger strips halved lengthways 3 pitted black olives, roughly chopped 2 red chillies, deseeded and cut into 1cm slices 1 small red onion 8-10 fresh sage leaves 4 cherry tomatoes, 1 halved, 3 quartered, seeds removed 24 black peppercorns 1 tsp sea salt flakes

1 Put the flour in a large bowl and stir in the yeast, then the sugar, then the salt, making sure each ingredient is mixed in before adding the next. Make a well in the centre and pour in 40ml oil and 350-400ml lukewarm water; mix to form a sticky dough. 2 Tip onto a lightly floured surface and knead with floured hands for 10 mins until smooth and elastic. It will be sticky, but if it’s too difficult to knead, dust with a little flour. Shape into a ball. 3 Transfer to a lightly oiled bowl and loosely cover with oiled clingfilm. Leave to rise in a warm place for 1-1½ hrs or until doubled in size. 4 Knock the dough back by kneading it briefly in the bowl (pic A, right). Lightly grease a 25 x 35cm baking sheet. Tip in the dough and spread it out to roughly fit. Cover

again and leave in a warm place for 30-45 mins until roughly doubled in size and a gentle fingerprint made in the surface leaves a small indentation (pic B). Preheat the oven to gas 7, 220°C, fan 200°C. 5 Drizzle with 1 tbsp oil, then use your fingertips to make deep indentations all over the dough. To decorate, stick the thick parsley stalks into the dough to resemble stems. Roll up the carrot strips to make ‘rosebuds’, then place among the stalks, adding a few parsley leaves underneath. For ‘poppies’, put pieces of chopped olive in the middle of each chilli slice and place among the stalks. Cut 3 slices from the centre of the red onion and arrange on the dough, decorating their stalks with sage leaves. Arrange the tomatoes and peppercorns either side of the stalks to create flowers. Decorate with a few extra parsley and sage leaves. Using a small pastry brush, brush the decorations with a little oil (pic C). 6 Bake for 20-22 mins until golden, covering with foil for the last 5 mins if the toppings are browning too much. Drizzle with 45ml oil and scatter with the sea salt. Cool in the tin for 25 mins until just warm to the touch, then serve.

A KNOCKING BACK THE DOUGH

This helps to redistribute the air bubbles that form when it’s rising, so you get an even distribution and a more consistent texture throughout the cooked bread.

B KNOWING WHEN THE DOUGH IS READY

The dough has proved enough when you can see visible bubbles and it springs back slowly after a gentle poke, leaving a small indentation. If the indentation springs back completely right away, let it prove a little longer.

Each serving contains Energy

Fat

Saturates

Sugars

Salt

1012kJ 240kcal 12%

10g 14%

2g 8%

2g 2%

0.5g 9%

of the reference intake. See page 81. Carbohydrate 35g Protein 5g Fibre 2g Low in saturated fat

GIVE ME MORE! Want more help with the baking and decorating? Use this QR code to find a step-by-step video.

C DECORATING THE FOCACCIA You can use any herbs or veg you like; just make sure they’re stuck to the surface of the bread by the oil or they might fly off in a fan oven. The oil also helps to protect the decorations from burning.

Meal planning

5 £25 FOR UNDER

Five healthy reader-approved recipes to see your family through the week

5 x DINNERS 4 x SERVINGS

CHANGE IN YOUR POCKET

Our tester this month is Jess, who lives with her husband and their two teenagers, aged 13 and 15. ‘I work as a social media manager for a national charity and I’m mostly homebased, so generally have little time to plan and prep meals,’ said Jess. ‘The kids aren’t fussy but we seem to eat the same few dinners on rotation, and our food bill is always enormous. I was really pleased with the variety in this week’s recipes; we’ll be adding some to our regular meal plan.’

GET INVOLVED Want to test one of our family dinner meal plans for four? Email tesco.mag@ cedarcom.co.uk for your chance to take part.

Products shown for illustrative purposes only; packaging subject to change. The under £25 total is based on online prices at the time of going to press; some prices might change and some products may be unavailable

Tried it, liked it

FOOD | EVERYDAY

SHOPPING LIST 4-pack Suntrail Farms lemons 30g pack fresh coriander 30g pack fresh basil 1 garlic bulb 15g piece fresh ginger 100g bunch spring onions 1kg pack Redmere Farms red onions 250g pack baby spinach 375g pack Nightingale Farms peppers 375g head of broccoli 500g pot Creamfields low-fat natural yogurt 50g pack grated pecorino 1ltr unsweetened coconut milk-alternative 6-pack medium free-range eggs 80g pack chorizo slices 650g pack chicken breast fillets 400g crusty white cob loaf 8-pack H.W. Nevill’s wholemeal wraps 500g pack gnocchi 1kg pack Grower’s Harvest long-grain rice 2 x 400g tins Grower’s Harvest chopped tomatoes 2 x 400g tins chickpeas 400g tin black beans 400g tin butter beans 48g jar smoked paprika 28g jar crushed chillies 80g jar medium curry powder 340g jar pitted green olives 520g pack frozen Bay Fishmongers white fish fillets 900g pack frozen Grower’s Harvest garden peas

C H O RI Z O & P E P P E R GNOCCHI Serves 4 Takes 30 mins 4 tsp olive oil 2 red onions, finely sliced 1½ mixed peppers, sliced 60g chorizo slices, cut into strips 2 garlic cloves, crushed ¼-½ tsp crushed chillies, to taste 500g pack gnocchi ½ lemon, juiced 100g baby spinach 10g pecorino 10g fresh basil, leaves picked

1 Heat 2 tsp oil in a large frying pan over a medium heat. Add the onions, peppers, 50ml water and a pinch of salt, and fry for 10 mins

+ FROM YOUR STORECUPBOARD Low-salt chicken stock cube, low-salt vegetable stock cube, olive oil, vegetable oil, caster sugar, plain flour

until tender. Add the chorizo, garlic and chillies, and fry for 1-2 mins until fragrant and the chorizo starts to release its oils. 2 Tip the gnocchi into the pan with another 1 tsp oil and cook for 10 mins, stirring frequently, until the gnocchi starts to crisp and turn golden. 3 Meanwhile, whisk the remaining 1 tsp oil in a bowl with the lemon juice and season with a little black pepper. Toss through the spinach. Serve the gnocchi scattered with the cheese and basil leaves, with the spinach salad alongside. Each serving contains Energy

1457kJ 346kcal 17%

Fat

Saturates

9g 3g 13% 15%

Sugars

Salt

5g 6%

1.7g 29%

of the reference intake. See page 81. Carbohydrate 54g Protein 11g Fibre 5g High in vitamin C, which supports the normal function of the immune system

This was the kids’ favourite. They both love chorizo and gnocchi, but I’d never used them together - they cleared their plates! 57

CHICKEN, CHICKPEA & P E P P E R T R AY B A K E Serves 4 Takes 45 mins

Serves 4 Takes 35 mins 1 tbsp medium curry powder, plus 1 tsp 20g fresh coriander, roughly chopped 15g piece fresh ginger, peeled and roughly chopped ¼-½ tsp crushed chillies, to taste 2 garlic cloves, chopped 4 spring onions, 2 chopped, 2 shredded 1 lemon, juiced 400ml unsweetened coconut milk-alternative 200g long-grain rice 520g white fish fillets, defrosted 50g plain flour 2 tbsp vegetable oil

1 Put 1 tbsp curry powder, most of the coriander, the ginger, crushed chillies, garlic, chopped spring onions and half the lemon juice in a blender (or use a stick blender). Add a pinch of salt and 200ml coconut milk, then blend to a smooth paste. 2 Tip the curry paste into a deep frying pan over a medium heat and cook, stirring for 2-3 mins until fragrant. Add the remaining 200ml coconut milk and simmer uncovered for 15 mins until thickened slightly.

3 Meanwhile, wash the rice until the water runs clear. Tip into a lidded saucepan with 400ml water and bring to a simmer over a high heat. Once simmering, reduce the heat to low, cover and leave undisturbed for 10-12 mins until the water has been absorbed and the rice is tender. Set aside and leave to steam with the lid on until serving. 4 Pat the fish dry with kitchen paper. Cut each fillet into 3 equal strips. Put the flour on a plate with a pinch of salt and 1 tsp curry powder. Dust the fish all over with the seasoned flour. Heat the oil in a nonstick large frying pan over a high heat and fry the fish for 1-2 mins each side until lightly golden and cooked through. Transfer to a plate. 5 Once the sauce has thickened slightly, taste for seasoning and add more crushed chillies or lemon juice, if you like. Nestle in the fish fillets, simmer for 30 secs to warm through, then serve alongside the rice with shredded spring onions and coriander scattered over to serve. Each serving contains Energy

1775kJ 420kcal 21%

Fat

Saturates

Sugars

Salt

11g 2g 3g 0.8g 15% 11% 15% 13%

of the reference intake. See page 81. Carbohydrate 57g Protein 28g Fibre 2g High in vitamin B12, which supports the reduction of tiredness and fatigue

G OA N - S T Y L E F I S H C U RRY

We love curry, but usually have veg or chicken. The crispy fish worked perfectly though

650g chicken breast fillets, each cut into 3 pieces 2 x 400g tins chickpeas, drained and rinsed 1½ mixed peppers, sliced 2 red onions, cut into thin wedges 50g green olives, drained 2 tbsp olive oil 2 tsp smoked paprika, plus a pinch 1 lemon, zested and cut into 8 wedges ½ low-salt chicken stock cube, made up to 150ml 1 small garlic clove, crushed 100g low-fat natural yogurt 10g fresh basil, leaves picked and sliced ½ crusty white cob loaf, to serve

1 Preheat the oven to gas 7, 220°C, fan 200°C. Put the chicken breasts, chickpeas, peppers, onions and olives in a 30 x 40cm roasting tin so everything fits snugly. Whisk the oil with 2 tsp paprika, the lemon zest and a little seasoning, then drizzle it over everything; toss to coat. Nestle 4 lemon wedges into the tin, reserving the rest. Pour in the stock and bake for 30-35 mins until the chicken is cooked through and the veg is tender. 2 Meanwhile, mix the garlic, yogurt, a pinch of paprika and half the basil in a small bowl. Wrap the bread in foil and warm through in the oven for the last 5 mins of the traybake’s cooking time. 3 Scatter over the remaining basil and serve with warm crusty bread, the garlicky yogurt and remaining lemon wedges for squeezing over. Each serving contains Energy

2408kJ 572kcal 29%

Fat

Saturates

16g 3g 22% 14%

Sugars

Salt

8g 9%

1.6g 27%

of the reference intake. See page 81. Carbohydrate 50g Protein 55g Fibre 12g Source of vitamin B6, which supports normal energy-yielding metabolism

FOOD | EVERYDAY

‘

This was quick and easy. I’d probably reduce the chickpeas next time and increase the paprika, my favourite spice!

‘ USE IT UP

Toss through a pasta salad with feta, tomatoes, cucumber, parsley and lemon.

USE IT UP TORTILLA WRAPS

‘

Cut into triangles, toss with oil and paprika and bake until golden. Serve with guacamole.

The crispy quesadillas dipped in the tangy soup was a real treat to come home to delicious! I wouldn’t change anything about this recipe

FOOD | EVERYDAY

S P I C E D T O M AT O S O U P W I T H BEAN QUESADILL AS Serves 4 freeze soup only Takes 30 mins

1 Heat the oil in a large saucepan over a medium heat and fry the onions for 6-8 mins until soft. Stir in the chillies, paprika and garlic, and fry for 1-2 mins until fragrant. Stir in the chopped tomatoes, stock and sugar. Simmer for 10 mins. 2 Meanwhile, mix the black beans, spring onions and pecorino in a bowl. Divide the mix between the wraps, piling it onto one half of the circles. Fold the empty side over the fillings and press down well to seal. 3 Heat a large, dry frying pan over a medium heat and fry the quesadillas, 1 or 2 at a time, for 2-3 mins either side until golden. 4 Remove the soup from the heat and blend until very smooth. Add more chilli and a pinch more sugar if needed. Stir in the yogurt, then divide between 4 bowls, topping each with an extra spoonful of yogurt. Cut the quesadillas into 3 triangles and serve alongside. Each serving contains Energy

1675kJ 399kcal 20%

Fat

Saturates

Sugars

Salt

12g 4g 16g 1.8g 16% 22% 18% 29%

of the reference intake. See page 81. Carbohydrate 51g Protein 17g Fibre 13g Source of folic acid, which supports the normal function of the immune system

G RE E N B A K E D E G G S Serves 4 Takes 25 mins 320g frozen peas 1 head of broccoli, cut into small florets, stalk sliced 2 tbsp olive oil 2 spring onions, sliced 400g tin butter beans, drained and rinsed 150g spinach 50g green olives, drained and sliced 4 eggs ½ crusty white cob loaf, cut into thick slices 1 garlic clove, halved 100g low-fat natural yogurt 10g fresh basil, chopped

and fry the spring onions for 3 mins. Stir in the peas and broccoli, butter beans, spinach and olives. Add 50ml water and cook for 5 mins until the spinach has wilted and the water has evaporated. Season well. 3 Make 4 wells in the greens and crack the eggs into each space. Cover and cook for 4-6 mins until the whites are set and the yolks are cooked to your liking. 4 Toast or grill the bread slices, rub each piece with the cut side of the halved garlic clove, then drizzle with the remaining 1 tbsp olive oil. Spoon the yogurt over the baked eggs and scatter with the basil. Serve with the garlic toasts. Each serving contains Energy

1 Boil the peas and broccoli in a large pan for 4-6 mins until the broccoli stems are tender; drain. 2 Heat 1 tbsp oil in a wide, lidded frying pan over a medium-high heat

1902kJ 452kcal 23%

Fat

Saturates

Sugars

Salt

17g 4g 10g 1.3g 25% 18% 11% 22%

of the reference intake. See page 81. Carbohydrate 46g Protein 27g Fibre 13g Source of vitamin C, which supports the normal function of the immune system

RECIPES ANNA O’SHEA PHOTOGRAPHY MAJA SMEND FOOD STYLING BECKS WILKINSON PROP STYLING LUIS PERAL

1 tbsp olive oil 2 red onions, finely chopped ¼-½ tsp crushed chillies, to taste 1 tsp smoked paprika 1 garlic clove, crushed 2 x 400g tins chopped tomatoes 1 low-salt vegetable stock cube, made up to 400ml 1 tsp caster sugar 400g tin black beans, drained and rinsed 2 spring onions, finely chopped 35g pecorino 4 wholemeal wraps 50g low-fat natural yogurt, plus 4 tbsp to serve

The kids weren’t keen on the idea of this but they ate it nonetheless, minus the spinach For more delicious midweek meals, visit tes.co/5under25

Derek Sarno

LIVING ON THE VEG Our wicked chef’s seasonal pesto can bring all sorts of dishes to life – and it’s so easy to make

PEA, MINT & B RO C C O L I P ES TO Serves 6 Takes 10 mins Cost per serve 84p

‘

All good plant-pushers need a pesto recipe up their sleeve, and this is my hot take: zinging with citrus, plus a little heat from chilli and heroing seasonal purple sprouting broccoli. Bring it on!

‘

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

300g frozen peas 100g purple sprouting broccoli, trimmed and roughly chopped 80g pine nuts 2 garlic cloves, crushed 30g pack fresh basil 20g fresh mint, leaves picked 1 lemon, zested and juiced ½ tsp crushed chillies, plus extra to taste (optional) 2 tbsp olive oil 1 Cook the peas and broccoli in a large pan of boiling water for 4-5 mins until the broccoli stems are tender. Drain, run under cold water and drain again. 2 Meanwhile, toast the pine nuts in a dry frying pan for 3-4 mins until golden. Tip into a food processor with the garlic, basil, mint, lemon zest and juice, and the crushed

chillies. Blitz to combine, then add the peas and broccoli. 3 Blitz, slowly adding the olive oil and 4 tbsp water while the motor is running, to make a thick, slightly chunky pesto. Season well and add more crushed chillies to taste, if you like. Will keep in an airtight container in the fridge for up to 2 days. Each serving contains Energy

Fat

Saturates

Sugars

Salt

746kJ 180kcal 9%

15g 21%

1g 7%

4g 4%

0.1g 2%

of the reference intake. See page 81. Carbohydrate 7g Protein 5g Fibre 3g 1 of your 5-a-day; a source of vitamin E

3 WAYS WITH… PESTO • Spread on toast and top with roasted purple sprouting broccoli, pine nuts, crushed chillies, lemon zest and mint leaves (right). • Stir through pasta with halved cherry tomatoes and blanched kale. • Spread over cooked puff pastry and top with roasted courgette and extra herbs.

No time to cook? Pick up a jar of this Wicked Kitchen Pink Beetroot Pesto 190g, £2 (£1.05/100g)

PHOTOGRAPHY MAJA SMEND FOOD STYLING BECKS WILKINSON PROP STYLING LUIS PERAL

his versatile plant-based pesto really packs a punch and is one of Derek’s staples. ‘I like to make a big batch and eat it over a few days: stirred into pasta, smashed with avo on toast, or as a dip for crunchy veg,’ he says. Seasonal purple sprouting broccoli gives it a rich, earthy flavour, but you can mix it up. ‘If you can’t get purple sprouting broccoli, use regular broccoli or even kale. Do it your way!’

FOOD | KNOW-HOW

USE IT UP FRESH MINT

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RECIPES XXXXXXXXXX PHOTOGRAPHY XXXXXXXXX FOOD STYLING XXXXXXXXXXXX PROP STYLING XXXXXXXXXXXXXX

Toss through noodles with peanut butter and chilli.

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walnuts are

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Charity Registration No. 1003904

There are so many ways to include walnuts in everyday tasty and healthy recipes, from salads to main meals and everything in between. Walnuts are not just incredibly versatile, over 30 years of research suggests that California Walnuts may offer benefits for overall heart health and only California Walnuts can proudly display the HEART UK heart-healthy seal of approval. Walnuts are nutrient dense and the only tree nut to contain a significant amount of the plant-based Omega-3, Alpha-Linolenic Acid (ALA), 2.7g per 30g (about a handful). California Walnuts also taste great, with a mild and creamy flavour.

To make sure they are best quality California Walnuts, look out for ‘PRODUCE OF USA’ on the pack. To maintain their fresh taste, you can keep California Walnuts in the fridge for up to 6 months.

FOR MORE INFORMATION: WWW.CALIFORNIAWALNUTS.CO.UK *30g of walnuts a day can have a positive eﬀect on the elasticity of the blood vessels and can thus help keep the cardiovascular system healthy.

FOOD | KNOW-HOW

XXXX | XXXXXXXX

Too good to waste

Milk

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

ixed into sauces, frozen into ice cream, added to tea or sipped from a glass, milk is a staple ingredient in most fridges. Own-brand Tesco milk is supplied by over 500 farms, which make up the Tesco Sustainable Dairy Group, and the good news is that it’s now even more environmentally friendly: carbon emissions have been cut by 8.7% since 2016. We can all do our bit too, by wasting less milk – read on for our tips.

STORE IT RIGHT The door is the warmest part of the fridge, so keep milk on the shelves if you can. Try to store it away from strong-smelling foods, such as chopped onions or cheese, to prevent it picking up their smells. If you struggle to get through milk before it goes off, consider switching to a filtered variety, which stays fresh for twice as long once opened.

WORDS JESS HERBERT AND BRYONY BOWIE PHOTOGRAPHY HANNAH HUGHES FOOD STYLING ELLA TARN PROP STYLING LUIS PERAL *Source: WRAP

MAKE IT GO FURTHER Freeze milk as soon as possible once opened, and within the ‘use by’ date. Milk expands when frozen, so always leave room in the container. Defrost overnight in the fridge, shake well and use within 24 hrs. Once defrosted it’s best used in cooking, as its texture and colour changes.

USE IT UP WHOLE MILK Easy chocolate mousse Mix whole milk with melted chocolate until combined, then stir in full-fat Greek yogurt and maple syrup. Divide between bowls and chill for 2 hrs until set. Find the full recipe at tes.co/chocmousse.

SKIMMED MILK Creamy leek & mushroom soup Fry sliced leeks, mushrooms and garlic in oil until softened. Add veg stock and bring to the boil. Take off the heat; blitz until smooth. Stir in enough milk to loosen, then heat through.

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

3.1m glasses of milk are thrown away every day in the UK*

Jamie ’s

WASTEFREE WINNERS

ODDS & ENDS ARRABBIATA AL FORNO Serves 4 * Takes 45 mins Cost per serve 91p olive oil 3 garlic cloves 400g frozen classic vegetable base mix (or 400g diced celery, onion and carrot) 250g frozen butternut squash chunks 1 tsp crushed chillies 2 x 400g tins of quality plum tomatoes 300g any dried pasta, such as penne, macaroni, fusilli 80g cheese (odds and ends of any hard cheese will do) 2 tbsp red pesto*

Don’t miss Jamie’s third recipe, Chicken, leek & asparagus pie – visit tes.co/jamieschickenpie.

1 Preheat the oven to gas 4, 180°C, fan 160°C. Place a large ovenproof frying pan on a medium-high heat

with 1 tbsp olive oil. Peel and finely slice the garlic and add to the pan with the vegetable base mix, squash and crushed chillies. Cook for 10 mins, stirring occasionally, or until softened. 2 Scrunch in the tinned tomatoes with 1 tin’s worth of water. Bring to the boil, then reduce to a simmer. Meanwhile, cook the pasta in a pan of salted boiling water for 2 mins less than the pack instructions. (You want it a little underdone as it will keep cooking in the oven.) 3 Drain the pasta and stir into the sauce. Grate in half of the cheese, season to perfection and mix. Spoon over bombs of red pesto, grate over the remaining cheese and bake for 25-30 mins or until golden and bubbling. Each serving contains Energy

Fat

2064kJ 490kcal 14.4g 25% 21%

Saturates

Sugars

Salt

5.3g 18g 0.7g 27% 20% 12%

of the reference intake. See page 81. Carbohydrate 75.1g Protein 18.3g Fibre 7.6g Source of protein, which supports the maintenance of normal bones

We’re all on our own journey when it comes to food waste, but on the whole we continue to throw away perfectly good food. So I’m sharing three simple recipes that use up those odds and ends. Enjoy!

Recipe is suitable for vegetarians if a vegetarian pesto is used

Jamie shows you how to make the most of your ingredients, and shares his quick tips to prevent food waste

‘Got a cupboard full of open bags of different pasta shapes? Jumble them up into a weeknight pasta bake. Grate in any leftover bits of cheese, dot with pesto and whack it in the oven. Job done’

A family favourite

XXXX | XXXXXXXX

‘This cheerful pud is super-speedy to prepare and a great one for the kids to make. I’m heroing tinned and frozen fruit here, so there’s zero waste, but you could use any fresh stone fruit that’s in season’

A classic flavour combo

PEACH & RASPBERRY CRUMBLE Serves 6 Takes 40 mins Cost per serve 65p 2 x 410g tins of peach slices in juice 200g frozen or fresh raspberries 50g unsalted butter, softened 50g plain flour 50g porridge oats 50g flaked almonds 50g sugar (any will do)

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the peaches in a 20 x 25cm baking dish with the 68

juice of 1 tin, then sprinkle over the raspberries. 2 Cube the butter and put it in a mixing bowl with the four. Rub together with your fingertips until it resembles breadcrumbs (or use a food processor), then add the oats, almonds and sugar. 3 Sprinkle the crumble topping over the fruit, then bake for 30 mins or until golden and bubbling. Delicious served with a dollop of yogurt, custard or ice cream. Each serving contains Energy

Fat

1088kJ 260kcal 12.6g 13% 18%

Saturates

Sugars

Salt

4.9g 19.3g 0.0g 25% 21% 0%

of the reference intake. See page 81. Carbohydrate 35.3g Protein 4.4g Fibre 4.1g Source of fibre, which supports the normal function of the body’s use of sugars

WIN WE WANT TO SEE WHAT YOU’VE BEEN COOKING

For your chance to win a signed copy of Jamie’s new book, Together, plus an online class voucher for the Jamie Oliver Cookery School, share your version of one of Jamie’s recipes from tes.co/jamieoliver on Instagram with #TescoandJamie and #TescoJamieChallenge. Opens 00:01 on 9 March 2022. Closes 23:55 on 5 April 2022. UK only, 18+. For full terms and conditions, visit tes.co/tescojamiechallenge.

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REAL LIVING | COMMUNITY

Charity partnerships

Shop to help Buy fresh fruit and veg in store this month and help children and families

‘

Tesco will make a donation to FareShare when you buy any fresh fruit or vegetable in store or online; it excludes frozen and tinned

With so many families struggling to put food on the table, this donation is crucial. It will enable FareShare to help thousands of UK charities get meals out to people in need

‘

WORDS JO WOODERSON PHOTOGRAPHY ALEX LUCK FOOD STYLING EMMA JANE FROST PROP STYLING DAVINA PERKINS Tesco will donate 2p for every individual and multipack of fresh fruit & veg (excluding pre-prepared fruit & veg) sold before 4 April 2022 to FareShare (registered charity no 1100051)

esco cares about supporting local communities, which is why Tesco is making it even easier for you to support local good causes too. All you need to do is buy your fresh fruit and veg, and Tesco will do the rest. Every time you buy fresh fruit or veg between 21 March and 3 April, Tesco will make a donation to FareShare, who will use the money to give children and their families meals in the community. Tesco has been working with FareShare since 2012 and has now distributed more than 120 million meals to charities and community groups across the UK. This isn’t the first time you will have seen this scheme running – last summer Tesco, with your help, donated an amazing 3 million meals over a three-week period. This year the scheme runs just before Easter in order to support children and their families over the school holidays. With so many families struggling to put food on the table, this donation from Tesco will enable FareShare to support thousands of UK charities supplying meals to people in the local community.

Lindsay Boswell, chief executive at FareShare

YOUR HEALTH

Quick fix

If you make

one change… …use measuring spoons

M e a su r i ng b u t te r o u t b e fo re s l a t h e r i n g i t o n y o u r to a s t c a n h e l p y o u u s e l e s s – 1 t s p i s th e re c o mm e n de d p o r tio n . A l i t t l e fa t i s imp or tant in a balanced d i e t , b u t to o m u c h s a tu r a te d fa t m a y r a i s e y o u r c h o l e s te ro l * .

WORDS JESS HERBERT PHOTOGRAPHY TOM REGESTER FOOD STYLING ELLA TARN PROP STYLING JENNY IGGLEDEN Source: nhs.uk/live-well/eat-well **Source: bhf.org.uk. Portion sizes provided are from the BHF Portion Size Guide

Say goodbye to measuring by eye! Glugs of oil, dollops of mayonnaise and slabs of butter mean it’s easy to lose count of the calories you’re eating. Grab some measuring spoons to help keep track of your health.

There are almost 100 calories p er tabl e sp o on of oil * an d yo u’re like l y to us e m o re i f yo u p our i t from the b ottle. Measuring out can h el p re d u c e yo ur fat intake ; or us e a s p ray oil , o r dr y-fr y in a nonstick pan.

Measuring spoons, £3

Use measuring sp o ons to h e l p y o u w e a n of f s u g a r i n h o t d r i n ks. D ro p fro m 1 t s p of s u g a r i n y o u r c of fe e to h a l f, t h e n to a q u a r te r, u n t i l y o u d o n’ t n e e d a ny. C u t t i n g d o w n o n s u g a r m a y re d u c e y o u r r i s k of to o th d e c a y * .

PORTION GUIDE How much is one portion of... Oils 1 teaspoon Cooked rice 6 tablespoons

Did you know…? Raisins 1 tablespoon Blueberries 4 tablespoons

Lo o k i ng fo r a l i t tl e e x tra? U s i ng a re d u c e d - fa t o r s u g a r a l te r n a t i v e c a n m e a n a l a rg e r re c o m m e n d e d p o r t i o n s i z e. For example, a p or tion of normal cream c h e e s e is 1 tb s p, b u t low-fat is 2 tbsp ** .

Turn over for more health boosts 73

Fact checker

In the know…

How to eat less salt Why should I be reducing salt, and how can I do it?

The amount of salt you consume can have a big impact on your health. Our expert explains how...

Did you know…?

Meet our expert Victoria Taylor, senior dietitian for the British Heart Foundation, tells us why it’s important to take control of your intake: ‘We need some salt in our diet to keep our body working well, but most of us are eating more than we need. The problem with too much salt is that it’s linked to high blood pressure, and this is a risk factor for heart and circulatory diseases like heart attack, stroke, heart failure and vascular dementia. Reducing our intake of salt has been shown to reduce blood pressure, but as most of the salt we eat is already in the foods we buy, it can be hard to know how much we’re eating. See right for a no-salt seasoning recipe and other tips to help you make more informed food choices.’

ONE AND THE SAME Pink, rock or table salts look different, but they’ll have the same effect on your blood pressure.

TAKE YOUR TIME The re c o m m e n d e d ma x i m u m d a i l y s a l t i nt a ke fo r an adult or a c h i l d ove r 1 1 y e a rs o l d is 6 g , o r a ro u n d 1 t s p.

Around

15 million adults in the UK suffer with high blood pressure

When reducing your intake of salt, try to do so gradually. Food made with less salt could taste bland to you at first, but your tastebuds might just need some time to adapt.

Low - s a l t o r l ow s o d i u m ve r s i o ns of fo o d c a n h e l p re d u c e s a l t i nt a ke – s o m e p a c ka g i ng us e s tr af f i c l i g ht c o l o u r s, w h e re g re e n is l ow * .

WORDS CLARE KNIVETT RECIPE AILSA BROWN PHOTOGRAPHY TOM REGESTER FOOD STYLING ELLA TARN PROP STYLING JENNY IGGLEDEN *Source: BHF See p81 for more nutritional info

75 % * of th e s a l t th a t we c o nsu m e is a l re a d y i n th e fo o d tha t we b u y.

YOUR HEALTH

Change of season When it comes to adding flavour, salt isn’t the only answer. We’ve mixed up some of the best alternatives for the ultimate seasoning.

Italian-style seasoning Dried herbs add aroma and ramp up flavour, and are more intense than their fresh counterparts.

G A RL I C , H E RB & L E M O N SEASONING Makes 2 tbsp Takes 5 mins Cost per serve 10p

1 tsp garlic granules ½ tsp Italian-style seasoning 1 lemon, zested ½ tsp onion granules 1 tsp nutritional yeast ⅛ tsp ground black pepper

Mix all the ingredients in a small bowl. Store in an airtight container for 3-5 days.

Lemon The zest and juice of all citrus fruits are great to brighten salads, fish and curried dishes.

ut full of flav alt, b s o ou r e r Z

Each 1 tsp serving contains Energy

Fat

Saturates

Sugars

Salt

30kJ 7kcal <1%

<1g <1%

0g 0%

<1g <1%

0g 0%

of the reference intake. See page 81. Carbohydrate 1g Protein 1g Fibre <1g

Onion granules Slightly sweet with a fine texture, stir onion granules into soups or stews for added depth of flavour. Garlic granules Just ¼ tsp is equivalent to 1 garlic clove. Add to dressings, toss through roast potatoes, or sprinkle into pasta dishes.

Ground black pepper This staple perks up almost every dish – sprinkle liberally over raw steak or roasting joints before sealing in a hot pan for a peppery crust.

HOW TO USE Seasoning Toss the mix with your potatoes for the last 5 mins of roasting. Dressing Put 2-3 tsp in a lidded jar. Add the juice of 1 lemon, 4 tbsp olive oil and 1 tsp Dijon mustard; shake to combine. Marinade Stir 2 tbsp seasoning with

3 tbsp olive oil and the juice of 1 lemon. Toss small chunks of meat or veg in the marinade, chill for 30 mins, then cook. Baste Mix 1 tbsp seasoning with a little olive oil. Spread over the breast of a whole chicken, pushing it under the skin. Roast.

Spotlight on

Fasting Whether for faith reasons or health benefits, more and more of us are fasting. We’ve asked the exper ts for their tips on how to do it safely

ext month an estimated 3.3 million British Muslims* will go without any food or fuids from sunrise to sunset as part of Ramadan, a holy month of prayer and fasting ending this year on 1 May with the three-day festival of Eid al-Fitr.

10 hrs

The history Fasting is a sacred tradition with spiritual and cultural roots going back centuries. But in recent years the practice has been adopted by many for very different reasons, thanks to intermittent fasting (IF) diets promising weight loss and other health benefits, such as protecting against heart disease.

The benefits Some studies suggest fasting can help regulate blood sugar and reduce insulin resistance** – particularly useful for anyone who has Type 2 diabetes or is at risk of developing it. There is even some evidence that fasting could boost brain function, prevent neurodegenerative diseases and reduce inflammation**. However, there’s a note of caution from registered nutritionist Charlotte Radcliffe (@the_nutrition_consultant): ‘Much of the current evidence is 76

hrs

YOUR HEALTH

16 hrs The options ‘There are many intermittent fasting diets,’ explains Charlotte. ‘But in general, it involves long periods without food (around 12-24 hours) or heavy restriction of food on certain days. Outside of these periods, most diets allow you to eat when you’re hungry and stop when you’re full.’ For example, the 16:8 involves abstaining for 16 hours and eating an unrestricted diet within an eight-hour period. So, what happens to our body during these 16 hours? Our liver runs down its

‘

glucose reserves, which means the body starts to draw energy from other sources – namely fat. This process is known as gluconeogenesis***. However, intermittent fasting (IF) doesn’t have to mean abstaining completely. It can also be a restricted calorie diet for a given period – such as the 5:2 diet created by Dr Michael Mosley, a former medical doctor. Under his plan, you stick to around 600 calories a day for two days of the week and eat what you want (within reason) on the remaining five. The idea is that over the course of a week you consume fewer calories and therefore lose weight.

Much of the current evidence is based on animal research, but there’s a lot of interest so there will continue to be trials Charlotte Radcliffe, registered nutritionist

The best practices

WORDS JULIA MARTIN WITH JESS HERBERT *Source: ons.gov.uk. ** Source: healthline.com. ***Source: medicalnewstoday.com

Fasting dos and don’ts

‘

based on animal research. But there’s a lot of interest, so there will continue to be trials.’

Be aware of side effects

Focus on carbohydrates

There are some side effects of fasting for long periods, says registered dietitian Azmina Govindji (@azminanutrition), such as headaches and fatigue. Both Azmina and Charlotte agree that minimising side effects is all about what you eat on either side of your fasting hours, making sure you pack in as much nutrition and fuids as possible. If observing Ramadan, that means cramming goodness into the predawn and evening meals. But the same principles hold true whatever your fasting window. Charlotte says it’s important to eat a balanced diet rich in fibre, protein, fruit and vegetables.

Azmina encourages having slowrelease carbohydrates for energy, such as wholegrain bread, brown rice or wholewheat pasta. So an ideal breakfast might be porridge with nuts and banana, or peanut butter on wholegrain bread. Stay hydrated

Drinking as much fuid as possible is vital, as often the main cause of those headaches is dehydration. But swap some tea and coffee for herbal varieties, as too much caffeine can act as a diuretic – the last thing you want. Avoid too much salt and sugar

Salt can make you thirsty, and

Our experts share top tips for what to load up on and what to avoid

DO… …drink lots of fluids before and after fasting …eat hydrating foods, like cucumber and melon

DON’T… …drink too much caffeine …guzzle down dinner – take your time so you don’t overeat

Fasting is not suitable for everyone – for example, don’t fast if you have a pre-existing health condition, are pregnant or have a history of (or an active) eating disorder. Consult a GP before undertaking any fasting protocol or if you are concerned about any side effects.

sugar can cause a quick crash after an instant energy boost. Think about portions

When it comes to main meals, Azmina recommends a quartered plate model: two quarters are vegetables, one quarter meat, and one quarter slow-release carbs. It’ll help make sure you’re loading up on the good stuff. She also suggests cooking with an oil rich in omega-3, such as rapeseed. Keep your goal in mind

Whatever your fasting pattern, don’t go crazy when restrictions lift. If your motivation is healthfocused, there’s no point reaching for a burger and fries all the time! 77

REAL LIVING | MONEY

Your finances

Spring-clean your fnances Financial expert Timi Merriman-Johnson shares his top tips to make your money go further

Timi Merriman-Johnson (@mrmoneyjar) is an ambassador for National Numeracy, a charity supporting children and adults to improve their everyday maths, to create more opportunities and brighter futures.

‘

Take a look at your expenses and make a plan to control your spending

month? That way, you will know for sure that any money left over is yours to keep. You should be able to move the date of your direct debits by speaking to your providers directly. Identify your ‘bottomless spending pits’ Take a look at your expenses over the past month. Are there any products or services that you seem to be spending more on than anywhere else? It could be multiple online 78

purchases or a takeaway habit that keeps tripping you up. This is a ‘bottomless spending pit’ – identify yours and make a plan to control your spending for this particular thing. You could designate a day of the week as ‘takeaway day’, or delete shopping apps from your phone to make you less tempted to splurge (this really works!). Spend from a different bank account One of the simplest budgeting techniques is the ‘satellite bank account’ strategy. This where you have two bank accounts – the one you get paid into and pay your monthly bills from (your needs), and a second account that you pay a set amount into each month for dayto-day spending (your wants). Transfer a set amount into your second account each month and use it for things such as eating out and buying clothes. You’ll be surprised how naturally your spending will adjust. Additionally, money management apps can help you identify your downfalls and set spending plans.

Start saving Now is as good a time as ever to start a savings habit. Having a cash buffer or emergency fund is important and will help you to navigate much of the uncertainty we have been facing over the past couple of years. Could you save 1% of your salary? Up that 1% by an additional percent each or every other month, if you can, and you’ll soon have a good amount tucked away.

Keep an eye on car costs With fuel prices still very high, if you’re thinking about buying a new or second-hand car, it’s worth considering the running costs. Always look for the mpg (miles per gallon) figure, which gives an idea of how far a car can travel on a gallon of fuel. With electric, look at the miles per kWh (kilowatt hour). The insurance premium is influenced by your choice of car, as well as lots of other factors, so check this out too. For more info, visit tescobank.com/carfactorsguide.

COMPILED BY JO WOODERSON

Organise all your bills to come out on the same day each month Paying subscriptions and bills on a monthly basis gives you a fair idea of how much disposable cash you have in your account on any given day. So why not try organising all your bills to come out on the same day each

You could see a Visible Difference in just

3 WEEKS WEEK 1

WEEK 2

WEEK 3

HIGH ENERGY

HEALTHY DIGESTION*

SHINY COAT

Pick up a pack in store or online today *Compared to a product without chicory. ®Reg. Trademark of Société des Produits Nestlé S.A.

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FOOD | RECIPE INDEX

Salted caramel I r is h c o f fe e p 82

Shallot & bacon p i e r o g i e s p13

Your recipes

GET COOKING SNACKS, SIDES & SAUCES Flower focaccia 54 Garlic, herb & lemon seasoning 75 Minty lamb & pea rolls 41 Parmesan & olive palmiers 50 Pea, mint & broccoli pesto 62 Simple slaw 47 Veggie samosa squares 39

Chicken, chickpea & pepper traybake 58 Chicken jalfrezi 42 Chorizo & pepper gnocchi 57 Filipino-style pineapple & pork adobo 12 Glazed ham with crispy potatoes 47 Goan-style fish curry 58 Ham & potato pasta bake 47 Lamb hotpot 34 Purple sprouting broccoli, salmon & hazelnut tart 14 Shallot & bacon pierogies 13

VEGETARIAN & VEGAN Avocado Benedict with Marmite hollandaise 24

Spiced tomato soup with bean quesadillas 61

SWEET TREATS & DRINKS Basic sponge cake 53 Chocolate & hazelnut parfait 26 Chocolate orange cake 53 Coffee & walnut madeleines 50 Earl Grey & lemon meringue cake 53 Easy chocolate mousse 65 Fruity pancake traybake 24 Lemon & thyme madeleines 50 Passion fruit, mango & cardamom smoothie 11 Peach & raspberry crumble 68 Roasted strawberry & elderflower cake 53 Rosé & pistachio dipped madeleines 50 * Salted caramel Irish coffee 82

Please always check labels carefully to ensure ingredients meet your dietary requirements, especially if you have an allergy. Our symbols are based on the ingredients listed on the packaging only. Please always check for allergen information such as ‘may contain’ messages. Ingredients are subject to change after going to press. Vegetarian (free from meat and fish) Vegan (free from animal-derived products) Dairy free (free from milk-derived products) Gluten free Can be frozen for up to 3 months. Wrap appropriately. Defrost and heat thoroughly before eating. Never refreeze food that has already been frozen. Ingredients used are from Tesco’s core range, unless otherwise stated. We use medium freerange eggs, semi-skimmed milk, unsalted butter and unwaxed fruit. Ingredients marked ‘optional’ are not included in the cost per serve, reference intakes or dietary symbols. Tesco magazine is not responsible for any recipes included on advertisements. Prices and availability are subject to change. Due to ongoing uncertainty, prices and availability may be more susceptible to change than usual. Cost per serve is based on the online cost of ingredients (excluding anything unused) at the time of going to press and is subject to change. Reference intakes are printed below recipes. For more information, visit realfood.tesco.com/ curatedlist/what-is-healthy.html. Our recipes should be eaten as part of a balanced diet and healthy lifestyle. All nutritional information is checked by a qualified nutritionist. We regret that we are unable to respond to individual nutritional queries. Alcohol For more information about responsible drinking, visit

See tip on recipe page for how to make this vegetarian

MEAT & FISH

Creamy leek & mushroom soup 65 Green baked eggs 61 Odds & ends arrabbiata al forno 66

Pea, mint & bro ccoli p Wehsittoe pw6i 2n e s a n g r i a p 5 5

FOOD | WEEKEND

Finest moments

Irish cheer

Raise a glass to St Patrick on 17 March with this celebratory boozy coffee

Salted caramel Irish coffee Makes 2 Takes 5 mins Cost per serve £1.76

RECIPE POPPY MAHON PHOTOGRAPHY HANNAH HUGHES FOOD STYLING ELLA TARN PROP STYLING LUIS PERAL

Make up a cafetière of 300ml Tesco Finest Costa Rican Coffee and pour 140ml into a heatproof glass. Pour in 25ml Tesco Finest Salted Caramel Irish Cream Liqueur and 25ml Irish whiskey per glass and stir gently. Lightly whip 2 tbsp whipping cream until slightly thickened but not yet soft peaks, then spoon half on top of each coffee. Heat 2 tsp Tesco Finest Salted Caramel Sauce in a small pan until pourable, then drizzle over the coffees to serve. Each coffee contains Energy

872kJ 210kcal 11%

Fat

Saturates

11g 7g 15% 33%

Sugars

Salt

8g 9%

<1g 2%

of the reference intake. See page 81. Carbohydrate 9g Protein 1g Fibre 0g

OUR STAR INGREDIENTS…

Tesco Finest Tesco Finest Costa Rican Salted Caramel Coffee 227g, Irish Cream £3.50 Liqueur 70cl, £12* (£1.54/100g)

Tesco Finest Salted Caramel Sauce 250g, £2 (80p/100g)

Price excludes Scotland and Wales

THANK YOU TESCO SHOPPERS BY PLAYING THE NATIONAL LOTTERY, YOU HAVE RAISED

FOR

GOOD CAUSES ACROSS THE UK

Rules& Procedures apply. Players must be 18+ The Good Causes amount is calculated based on the total sales of National Lottery games in all Tesco Stores across the UK and Tesco.com

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NATIONAL LOTTERY GAMES ARE AVAILABLE IN STORE, AND ONLINE AT TESCO.COM

Tesco Magazine - March 2022

Articles inside

Your recipes

Too good to waste: Milk

In the know How to eat less salt

Your finances

Charity partnerships

Step-by-step

Special-occasion bake

Edible gifts

Mother’s Day gifts

March harvest

Cook once, eat twice

Over to you

What it means to me Mothering Sunday

Batch cooking

Best buys

Weekend wonders