Beetroot Curry

“Beetroot's sweet, earthy flavour is a great match with spices for a delicious Summer supper”

Ingredients

14 g dried curry leaves 2 teaspoons black mustard seeds 1 teaspoon hot curry powder 2 tablespoons desiccated coconut 6 spring onions 3 cloves of garlic 5 cm piece of ginger Vegetable oil 1 kg mixed beets , (about 12 medium-sized) 250 g ripe cherry tomatoes 320 g wild rice 1 x 400 ml tin of light coconut milk 1 lemon ½ a bunch of fresh coriander , (15g) 1 lime

Temper

3 cloves of garlic 1-2 fresh long red chillies 5cm piece of ginger 7g dried curry leaves Place a large pan over a medium heat. Add the curry leaves, mustard seeds, curry powder and coconut and toast for 1–2 minute or until fragrant. Tip into a food processor and blitz well. Trim the spring onions and add to the food processor. Peel and chop the garlic and ginger and add to the food processor along with the vegetable oil. Pulse until the mixture forms a paste. Peel the beetroots and chop into 2cm cubes. Place the pan back on the hob over a medium heat, add the paste and cook for a few minutes. Add the chopped beetroot. Reduce the heat to low and cook for 25 minutes or until sticky and gnarly, stirring often. Tip in the cherry tomatoes and cook for 5 minutes, before starting to break them up with the back of a wooden spoon. Meanwhile, cook the rice according to the packet instructions. After 10 minutes, or once the tomatoes have completely cooked down, stir in the coconut milk and a squeeze of lemon juice. Increase the heat and cook for 5 minutes, until the sauce has thickened. Season to taste. If you want the curry a little looser, add a splash of water before serving. For the temper, place a frying pan over a medium heat and add the oil. Add all the temper ingredients and heat for 1–2 minutes, until the spices start to pop and smell aromatic. Turn off the heat and tip into a bowl lined with kitchen paper. Pick the coriander leaves and cut the lime into wedges. Serve the curry with the rice and temper, coriander leaves scattered on top and the lime wedges on the side for squeezing over.

Method

Recipe from Jamie Oliver

Aubergine Lasagne

This wonderful aubergine lasagne keeps it simple with a few intensely delicious flavours – it has the same vibe as a Greek moussaka, but uses pasta rather than potatoes.

Ingredients

3 aubergines 3 cloves of garlic A few sprigs of fresh thyme 6 tablespoons olive oil 1 dried red chilli 2 x 400 g tins of quality plum tomatoes 1 tablespoon balsamic vinegar 1 bunch of fresh basil 150 g Cheddar cheese 70 g Parmesan cheese 250 g fresh lasagne sheets Extra virgin olive oil

Method

Preheat the oven to 200°C/400ºF/gas 6. Prick the whole aubergines all over with a fork and steam in a colander over a pan of simmering water for 30 minutes, then halve, scoop out and roughly chop the flesh. Meanwhile, peel and finely slice the garlic and pick the thyme leaves. Heat the olive oil in a large frying pan over a medium heat, add the garlic, thyme and aubergine, then crumble over the chilli and cook for 10 minutes. Tip in the tomatoes, breaking them up with a spoon, then add the balsamic vinegar. Pick in most of the basil leaves, then bring to the boil and simmer for 10 minutes, or until the sauce has thickened and reduced, then taste and season to perfection with sea salt and black pepper. Grate the Parmesan and half the Cheddar, roughly slicing the remaining Cheddar. To layer up, spread a layer of tomato sauce across the base of an ovenproof dish. Sprinkle lightly with grated cheese, cover with a layer of lasagne sheets, then repeat the layers twice more. Finish with a layer of sauce, sprinkle with the remaining grated cheese and dot over the slices of Cheddar. Bake at the bottom of the oven for 25 to 30 minutes, or until golden and bubbling. Pick over the remaining basil, drizzle lightly with extra virgin, then serve.

Chocolate Hazelnut Cheesecake

“An easy but delicious desert that’s every chocolate lover’s dream”.

Ingredients

600g cream cheese 200g digestive biscuits 180g chocolate hazelnut spread 120g toasted & chopped hazelnuts 100g melted unsalted butter 80g icing sugar 1 tsp of vanilla extract A selection of Guylian Sea Horses

Method

Put the digestive biscuits into a food processor and start to blitz. Put the crushed digestives into a bowl then add the melted butter and stir until it starts to clump. Add half of the hazelnuts and continue mix until you have a sand-like consistency. Spoon the biscuit base mixture into a 10-inch round springform pan and press down the base using the back of a spoon then place in the fridge to chill.

Whisk the cream cheese, icing sugar and vanilla extract until fully combined and then separate into two bowls one with 400g and the other with 200g. Add the chocolate hazelnut spread to the 200g bowl of the cream cheese and beat until fully combined. Take the base out of the fridge and pour the chocolate hazelnut cream cheese mixture onto the biscuit base and smooth using the back of a spoon. Then place in the fridge to set for 2 hours.

After 2 hours, take the cheesecake out of the fridge and now finally add the vanilla cream cheese mixture on the top. Place into the fridge to chill overnight.

Take the cheesecake out of the fridge and pop it out of its pan. Sprinkle the remaining chopped hazelnuts on top of the cheesecake around the edge, then place your Guylian Sea Horses on top as the finishing touch. This is best served chilled!

Raise a Glass this Summertime

There is nothing quite like enjoying a glass of wine with family and friends this summer, this selection chosen by the Tesco wine experts are the perfect match for all kinds of gatherings, summer feasts and picnics in the park.

Gratien & Meyer Crémant De Loire Rosé NV

Made according to the traditional method, in the same way as Champagne, it has a delicate pink colour and fine, smooth bubbles. With aromatic floral and red berry notes and a zesty citrus finish, it is delicious with fruity desserts or served chilled on its own.

£12.00, Tesco

Tesco Finest English Sparkling NV

Crisp and elegant, it boasts attractive aromas of apple and bright citrus with a hint of delicate brioche. On the palate it is dry with a delicate mousse and long finish. Perfect for celebrations; serve chilled as an aperitif or with canapés.

£19.00, Tesco Viñalba Reserve Malbec 2019

This rich and inviting Malbec comes from one of Argentina's most-awarded wineries. It is wonderfully complex, with intense aromas of ripe black fruit and hints of smoke. On the palate, its sumptuous blackcurrant and plum flavours combine with toasty vanilla oak to create an elegant and full-bodied wine. Delicious with roast lamb or aubergine parmigiana.

£10.00, Tesco

The Pebble Sauvignon Blanc

Combining aromas and flavours of citrus and passionfruit with a refreshingly crisp palate, producing a wine that’s perfect with summer salads, fish dishes or goat’s cheese tart.

£8.00, Tesco Mirabeau Pure Rosé

A crisp, dry and elegant pale pink rosé, to bring a taste of the Côte d'Azur to long summer lunches. On the palate it is clean and expressive, with aromas of peach, lychee, passion fruit and a touch of flint. Delicious with fresh oysters or Greek salad.

£15.00, Tesco

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