feed 4 for £25 Low-cost Monday–Friday meals you’ll make again and again s ay hello to Joe! Find out why Joe Wicks is teaming up with Asda s pooky special Dare to scare with our chilling
of tricks and treats
Just £1.16 per serve!
hello
Autumn inspiration and comfort for you
From comforting classics to meals in minutes, this issue is packed with ideas to get you through the busy autumn nights. So, whether you’re stuck in a midweek meal rut or juggling school night dinners, we’ve got you covered. We’ve loads of exciting news for you, too. First up, our brand-new Exceptional range launches in stores – head to p70 for a sneak peek – it’s perfect for foodies looking for an indulgent treat. We have some superstars in the mag too, with our Asda Nans taking over the My Kind Of feature to treat us to their favourite nostalgic food, like Grandma C’s jammy buns recipe. We’ve also teamed up with the brilliant Joe Wicks to launch Cashpot for Schools – simply sign up in the Asda Rewards app then shop, scan, and we’ll donate – find out more on p16. Finally, don’t miss our spooktacular special on p82. Happy Halloween, all!
Jessica Timms | Asda Magazine Editor | asdamagazineeditor@asda.uk
Editor’s picks…
Budgeting…
From a spicy tagine to piri piri pepper rice, plan a week’s menu for four, p20.
Comforting…
Hearty dishes that’ll satisfy the hungriest tum – more please! See p51.
Spine-tingling…
Treat yourselves and kit out the whole family in time for Halloween on p82.
It’s the Asda Nan Squad takeover! Make Grandma C’s jammy buns on p66
What’s inside
win £250!
Take our READER SURVEY on p95* and tell us what you think about our mag. You could win a £250 Asda gift card
9 10 ½ THINGS TO LOVE THIS MONTH
Take a first-look at what ’ s new in store this season, plus our lowdown of feel-good events
14 JUST TO SAY...
Have a nosy at what other readers are cooking up in their kitchens
16 CASHPOT FOR SCHOOLS
Help us to raise money for schools using your Asda Rewards app
Love to eat
Enjoy budget-busters and cosy meals in with tasty dishes that the
28 FAFF-FREE FAMILY FOOD
Try our cover superstar recipe of flavourful meatball pasta bake with hidden vegetables
30 MEET THE TASTEMAKERS
What makes our Exceptional butter the perfect spread? We ask the man behind the churn
37 MEALS IN MINUTES
Gearing up for back-to-school busyness? We’ve got you covered with simple recipes for quick dishes
43 EVERYDAY HEROES: BREAD
Who says bread is just for toast and sandwiches? Use spare slices for sweet treats, brunch bakes and more
UNCORKED… PINOT NOIR
Pour a glass of silky, rich pinot noir and find out what makes this an awesome autumn red
COMFORT & JOY
Meals to enjoy as the nights draw in, including mac ’ n ’ cheese with a twist and decadent chocolate cookies
MY KIND OF... NANA NOSTALGIA
Meet our Asda Nan Squad and try their tried-and-trusted family recipes
HACKS MORE LIKE IT ready for the air fryer takeover and try our super Yorkies 46
Get the look
Prep your home and yourself for the autumn months, with our top ideas for fashion, beauty and interiors
76 THE EDIT
Browse our inspiring pick of the smartest buys and newest styles to tempt you this season
78 TIME TO UNWIND
Stacey Solomon is back with a new range! Get ready for a revamp and create the cosy home of your dreams
82 HALLOWEEN HORROR EMPORIUM
Get set for a spine-tingling time with our best-ever collection of costumes and decorations for the whole family
GET IN TOUCH
asdamagazineeditor@asda.uk
Call Asda on 0800 952 0101
Write to the Editor: Asda Magazine, Asda House, South Bank, Great Wilson Street, Leeds LS11 5AD.
in the App Store
Feel good
Give yourself a back-to-school and new-season wellbeing boost
90 LIVE YOUR BEST… AUTUMN
Find out how to increase your gut health and up your plant intake
92 BREAKFAST WITH CHAMPIONS
How one Asda store is helping to promote breast cancer awareness in the South Asian community
96 CHRISTMAS IS COMING…
Sneak a peek at the treats and surprises we’ve got in store for you…
98 WHAT’S ON MY PLATE
Fitness guru Joe Wicks talks family, food and getting us all moving
JOIN THE CONVERSATION
Cooked up any of our recipes? Enjoyed some of our fantastic products? Let us know and share your pictures – we’d love to hear from you.
The Asda Magazine team
Editor Jessica Timms
Content Planner
Nancy Stockdale
Content Co-ordinators
Natalie Graham , Charlotte Woodhead
Editor Alex Drew
Creative Director
Sarah Birks
Editorial Director
Dan Linstead
Food Editor Clare Knivett
Food Writer Sarah Cook
Art Editors Kit Cheung, Laura Phillips
Chief Sub Editor
Katriel Costello
Writer/Sub Editor
Louisa Streeting
Managing Director
Clair Atkins
Senior Account Director
Kayleigh Varnam
Account Managers
Maria Rees, Hannah Ford and Gemma Johnstone
With t hanks to Adam Hylands and Clare Watters
Advertising enquiries: For advertising enquiries please contact your SMG account manager or email magazine@asda-media.com
Asda Magazine is published by Our Media, in partnership with Asda. Print sourced by HH Associates. While every care is taken in compiling the contents of this magazine, the proprietors assume no responsibility in effects arising therefrom. No part of the contents may be reproduced without prior permission.
Asda Asda Asda Asda
Good to know
We love bringing you varied, balanced and great-value recipe ideas every issue. Here’s all the info you need…
Our recipes
All our recipes are specially created with you in mind. We work with our chefs, nutrition team and leading recipe developers to create meal ideas that are easy, affordable and nutritious. Plus, we test every recipe carefully so you can trust they’ll work for you and your family. Each issue, we promise to:
• Provide budget-friendly recipes to help you feed your family.
• Ensure that all our meals are nutritionally balanced, and use everyday ingredients.
• Help you to reduce your food waste by using ingredients smartly and providing leftovers ideas.
Eggs
The eggs in our recipes are always medium-sized, unless otherwise stated.
Price per serve
Nutritional information
All our recipes are reviewed by a registered nutritionist and information is shown in a ‘traffic light’ label. Green is low, while red shows a high percentage of an adult’s recommended daily intake, and amber is somewhere in the middle. The recommended daily calorie intake is 2,000 for women and 2,500 for men. Our recipes should be enjoyed as part of a varied diet and active lifestyle.
We’ve included other handy hints throughout the magazine to highlight ingredients and recipes with special features
Dietary info: For recipes to suit specific diets, look out for these circles, which refer to the whole dish.
Air fryer friendly – I’m new!
These icons exclude optional serving suggestions. Always check individual packet labels if cooking for someone with dietary needs or allergies.
Live Better
Look out for the price per serve on selected recipes. It’s the total cost of a recipe’s ingredients divided by the total amount used per serve. When you see the recipes at asda.com/ good-living this same price per serve will be shown. Prices are correct at the time of the magazine going to print.
Recipe key facts
All our recipes include key facts on servings, prep time and our unique ‘faff factor’, a guide to how much skill and effort is involved in a recipe. Serves 4
Typical serve size based on adult portions. Ready in 35 mins Includes prep and cooking time. Shows how easy or more involved a recipe is.
At Asda, we like to make sure the healthiest option is the easiest choice for our customers, so we’ve introduced the Asda Live Better logo. It shows you the healthiest choices in Asda Own Brand.
Health and hygiene
For best practice and advice on food safety and hygiene, visit food.gov.uk and click on Food Hygiene at Home.
WAYS TO SHOP
IN STORE
Find your nearest Asda at storelocator. asda.com
SCAN & GO
Contactless payment and less checkout time – use a scanner or smartphone
5-a-day: Shows how many portions of fruit and veg are in a recipe.
Budget savvy: We know the pennies are being pinched right now, so look out for recipes with a low price per serve and low cook times. of your 5-a-day u
Our faves: What’s new and trending.
HOME
DELIVERIES
Shop online and choose a home delivery slot.
CLICK & COLLECT
Shop online and pick up from one of over 450 UK locations.
10 1/2 things TO LOVE THIS MONTH
UTTERLY CHARMED
in the spooky season by cloaking your living room in a new look that’s devilishly chic. Our new throw cushions in warming autumnal tones will help you relax into a cosy evening by candlelight. Now you’re ready to have a wickedly good time… Eye Velvet Cushion, £9 ; Black Marble Side Table, £35; Ghost Stories Crystal £5; Black Confetti Vase, £14 , Printed Celestial Cushion, £7; Velvet Snake Cushion, ; Goth Velvet Cushion, £9 ; Moon & Star Table Top Ornament, £14
MORE THAN JUST PINK
Shop 200+ limited edition Tickled Pink products this October for Breast Cancer Awareness Month to help raise vital funds for Breast Cancer Now & CoppaFeel!.*
Warburtons** Crumpets 9-pack, £1.25/100g
& Mushroom Queen Pot Noodle, 90p+/114g
Hellmann’s Mayonnaise, £3.40+/750ml
3
TREAT TRICKS
Hosting your own bewitching bash? Spook up your snack spread with cobweb soup, bat-chos, and s-lime tarts, then prepare a cauldron of spine-tingling drinks. We’ve got loads of scarily tasty recipes for you – use the QR code below or search Asda Halloween to find our bewitching recipes online.
FIND recipes
A SLICE OF SAVINGS
For a mega meal deal that’ ll make your movie night, don’t miss our mixand-match pizza offer. Head to the pizza counter and grab two large pizzas (thin and crispy or deep pan), two sides and two dips – all for just £12.
FIGHT FOR FAIR FUTURES
Did you know we generated £440,383 in Fairtrade Premium for producers in our supply chain last
Give back this Fairtrade Fortnight (from 9–22 September) by shopping dozens of goodies in store – just look out
7 PUDSEY POWER
Get ready for the BBC Children in Need Appeal on 15 November by snuggling up in our fluffy onesies. Your Pudsey Bear purchases and generous donations help change the lives of children and young people in the UK.
Children in Need Pudsey and Blush Onesie (1½–6 years, 7–14 years), £14/£16.
EXTRA CASH FOR CHRISTMAS
Don’t miss out on the chance to top up your Asda Rewards Christmas Saver Cashpot when you shop with us.** Simply download our Asda Rewards loyalty app to start saving and to spread the cost of the big day. Now that’s got us feeling festive...
Look for the Christmas Saver logo in your Asda Rewards app 6
BUILD A BALANCED LUNCHBOX
Send the children off to school with a lunchbox that ’ll keep them fuelled for the day. We’re talking healthy, varied, and low-budget foods that are quick to prep without having to rely on expensive, prepackaged snacks. Scan the QR code to the right to discover how to build a healthy, balanced lunch box.
MORE
Looking for a new SIM deal? We’ve committed to freezing our SIM plans for the rest of the year*, meaning you ’ ll have a little extra in your pocket. Visit us at asdamobile.com
Whether you’re the designated driver or simply cutting back the booze, wind down with one of these ready-to-serve mocktails from our Exceptional range. Made with real fruit juices, shake up a fruity piña colada or a refreshing mojito, and serve over crushed ice for a premium pour without the sore head. Exceptional by Asda Piña Colada Mocktail and Mojito Mocktail, £2.20/750ml each
BUTTERNUT SQUASH ½
This seasonal squash is super versatile. Blitz into soups, toss with sausages in batter for an extra hearty toad in the hole, or grate into pasta bakes (like our cover star on p28) and use for satisfying vegetarian pie fillings. Or throw it into curries and stews for gorgeous colour, flavour, and texture.
Boo Bakes
Asda Dipped Cakes, £2.50/12-pack
Asda
Free From Halloween Box of Frogs, £3.50/90g
Spooky Ghost Brownie, £1/each;
Asda Gingerbread Ghost, 90p each
PHOTOGRAPH DAVE CAUDREY
Studio Bakery Spooky Ghost Brownie, £4/4-pack
Chocolate Pumpkin Biscuit, 90p each
Asda Spider Cupcakes, £1.75/2-pack
Asda Halloween Cupcakes, £5/9-pack
Cooking up a storm in the kitchen? Snap a shot and share it with us for your chance to star on this page
say…
Little sprinkles
Thank you so much for a great magazine this month. We all absolutely love cooking and my two children, Remi and Reeve, couldn’t wait to try the confetti cake [Mar/Apr issue]. It was delicious and so simple to bake and everyone who tried it gave it rave reviews. I also made the roasted aubergine with piri piri rice from the same issue and that was quick to cook and so tasty, too. Nichola
We had a picky tea for my daughter ʼs hen weekend with cream cheese and chorizo pizza dip [Mar/Apr issue].
Asda’s range of snacks and dips made shopping so easy.
Linda
EASTER FEAST
Your March/April issue was a huge win in our house. As a single mum of four, I have to budget meals, so I was pleased to see Asda offering the best priced legs of lamb in my area. (Loved the offer so much I bought two!) I thought I’d give the recipes a go and made the fragrant Easter leg of lamb and gravy. My boys loved it and asked for seconds. The gravy was to die for and not a scrap of food was wasted. Thank you so much Asda for your inspirational recipes but also for making an expensive meat affordable for struggling families this Easter. Olive
@alisonwandersland
A good day – volumes 4 and 5 of Heartstopper have been acquired and you can’t beat @asdamag, I grab it every time I see it – love the recipes!
@birth.beyoutifully.with.rhi The cutest Asda customer on his way to pick up the magazine! INSTA MAKES... What’s cooking? Post your dishes and tag #asdamagazine
Get in touch
Calling our lovely readers… If you have any kitchen tips and tricks, simple ways to save or some recipe successes to share, we want to shout about it. Tag @asda on or write to us at asdamagazineeditor@ asda.uk.
Think pink
Eating on the go? Try one of our lunch options, which help raise money for Asda Tickled Pink’s breast cancer charity partners
PHOTOGRAPH STUART WEST
Look out for these baps!
This October, swing by Asda for a quick bite, and you can’t miss our Tickled Pink range, specially for Breast Cancer Awareness Month. Grab one of our yummy ham salad baps or ham, cheese and coleslaw sandwiches, and you won’t just get a top lunch – you’ll also be helping breast cancer charities by raising
funds for better treatments, vital education and life-changing support. For every Tickled Pink pack you pick up, we’ll donate 10%* to Breast Cancer Now and CoppaFeel!. Eating healthily can help reduce the risk of breast cancer developing. A balanced diet rich in wholegrains, fruit and veg and low in sugary and fatty foods is good for general health.
We’ve teamed up with Joe Wicks on our mission to help our local primary schools and children by donating money through the Asda Rewards app. Scan the QR code or go to groceries.asda.com/event/ asda-rewards
We’re on a mission to support primary schools across the UK and by signing up to Cashpot for Schools through the Asda Rewards app, you can
5
siMple
1
2 3 4
Download the Asda Rewards app Register, opt into Cashpot for Schools and start filling your Cashpot as you shop.
Choose your primary school Nominate a specific school or choose ʻSchools Most in Need’ Shop in store across Asda and George, or online at Asda.com
When you shop, we’ll donate to your chosen school. Plus you’ll earn Pounds in your own Cashpot across star products and missions!
Asda does the rest!
The money raised will be donated to schools to spend on the things they need most, such as books, tech and sports equipment. You won’t lose out on any of your own earnings or Cashpot, so everyone is a winner! The best bit…
5
Asda will start every school off with a £50 donation, dependent on at least one customer earning on their behalf through Cashpot for Schools
PULSE
Qu l y
Mul k
H f y
B d mob l om
Love to eat
From dessert treats to new comfort classics, your cosy meal inspiration has landed
Sweet sensation
This autumn, indulge in our fabulous new range of Exceptional by Asda patisserie-inspired desserts. Each carefully crafted creation is like a little work of art, exquisitely decorated and using luxurious flavours and ingredients. Pretend you’re in Paris and select your own box of refined baked delights, including the likes of Passion Fruit and Mascarpone Tarts and Pistachio and Raspberry Doughnuts, then enjoy at home.
Exceptional by Asda Passion Fruit and Mascarpone Tart, £4; Exceptional by Asda Salted Caramel and Blonde Chocolate Tart, £4; Exceptional by Asda Blueberry and Mascarpone Tart, £4; Exceptional by Asda Pistachio and Raspberry Doughnut, £3.50
Your shopping list
1.1kg Asda Succulent Chicken
Leg Quarters
Asda Flavoursome 2 Smoked
Mini Gammon Steaks
340g pack Asda Smoky
Spiced Harissa Lamb Meatballs
40g Asda Mini British Red Leicester Cheese
6 medium eggs
170g pack Just Essentials by Asda Garlic Bread
400g tin Just Essentials by Asda Peeled Plum Tomatoes
400g tin Just Essentials by Asda Chopped Tomatoes
326g tin Just Essentials by Asda Sweetcorn
410g tin Just Essentials by Asda Baked Beans
400g tin Asda Pinto Beans in Water
400g tin Just Essentials by Asda Kidney Beans
500g bag Asda Couscous
2 x 250g Asda Piri Piri Micro Rice
36g Asda Quick & Simple Cheese Sauce Mix
Cook by Asda Shawarma
Seasoning
100g bag dried cranberries
1 broccoli
1 bunch spring onions (choose one with 8)
1 red onion
500g bag Crunchy & Sweet Carrots
1 cauliflower
1 Just Essentials by Asda Round Lettuce
2 red, yellow or orange peppers (or a mix)
25g loose ginger
1 lime
25g Asda Mild & Peppery
Flat Leaf Parsley
TOTAL BASKET PRICE UNDER £25
Serves
four!
One basket, five meals
A week’s menu for four people at less than £25? You betcha. These hearty, satisfying, autumn dinners are comfort on a plate
RECIPES SARAH COOK PHOTOGRAPHS MELISSA REYNOLDS-JAMES
Monday
Piri piri pepper rice with crispy fried eggs
We love this Portuguese twist on the egg-topped rice bowl – clinging onto holiday vibes while we still can!
Serves 4 | Ready in 20 mins
• 1½ tbsp vegetable oil
• 2 peppers, cut into bite-size chunks
• 326g Just Essentials by Asda Sweetcorn in Water, drained
• 4 spring onions, whites and greens separated and finely sliced
• 2 x 250g Asda Piri Piri Micro Rice
• ½ x 400g tin Just Essentials by Asda Red Kidney Beans, drained
• 4 eggs
1 Heat a ½ tbsp of the oil in a large frying pan, then add the pepper chunks and fry over a high heat for 3 mins to char. Add the sweetcorn and spring onion whites and continue frying, stirring often for another 3–4 mins until the peppers are soft.
2 Rinse the kidney beans and add to the pan, along with the rice and 100ml of water. Stir-fry, breaking up the rice, for another 3–4 mins until piping hot. Stir in ½ the spring onion greens and keep warm.
3 Heat the remaining tbsp of oil in a non-stick frying pan over a high heat until the oil starts to splutter. Quickly crack in the 4 eggs and scatter with salt, pepper and the rest of the spring onions. Fry until the fried egg edges are crispy and yolks cooked to your liking.
4 Divide the rice between plates and top with crispy fried eggs, plus any extra crispy bits of spring onion left in the pan, and serve.
Tuesday
Smoky beans with shredded gammon
A big, beany one-pan dish with ham and family-pleasingfeels, plus garlic toasts.
Serves 4 | Ready in 1 hr 50 mins (but only 20 mins of effort!) EF
2 out of 5
• 2 tsp vegetable oil
• 250g Asda Flavoursome 2 Smoked Mini Gammon Steaks
• 150g carrot, diced
• 4 tsp Cook by Asda Shawarma Seasoning
• 400g tin Just Essentials by Asda Chopped Tomatoes in Tomato Juice
• 400g tin Asda Pinto Beans in Water
• 170g Just Essentials by Asda Garlic Bread, rounded end pieces removed (and used in the Rarebit cauliflower steaks recipe on p23, if you like)
• 410g tin Just Essentials by Asda Baked Beans
• ½ x 400g tin Just Essentials by Asda Kidney Beans, drained and rinsed
• 10g Asda Mild & Peppery Flat Leaf Parsley, leaves finely chopped
1 Preheat the oven to 160°C/140°C fan/gas 3. Heat the oil in a lidded casserole pan over a high heat. Pat dry the gammon steaks, then sear for 1–2 mins on each side. Remove from the pan. Lower the heat under the pan a little and add the carrot. Fry, stirring for 3 mins, then stir in the shawarma seasoning for another min.
2 Add the tomatoes and 150ml of water, plus 2 tbsp of the pinto bean liquid. Position the gammon steaks in the sauce and bring to a simmer. Cover with a lid and bake in the middle of the oven for 1½ hrs until the gammon is tender. Drain the remaining pinto bean
liquid and rinse the beans.
3 Meanwhile, use a bread knife to separate each slice of garlic bread. Arrange on a baking sheet, buttered side up. When the gammon has 5 mins to go, add the bread to the shelf above.
4 When 5 mins are up, check the bread is golden and crisp and, if not, cook for 2–3 mins more. Carefully remove the gammon steaks from the casserole pan to a plate. Put the casserole back onto the hob, stir in the baked beans, drained pinto and kidney beans. Simmer together for 5 mins.
5 Shred the gammon into small chunks using forks, then stir back into the beans with most of the parsley and seasoning. Top the beans with the garlic bread, then serve with the remaining parsley scattered over.
Cook’s tip After browning the gammon steaks, transfer to a slow cooker with the carrots, seasoning, tomatoes and water. Cook on low for 6 hours until the gammon is tender. Shred the gammon, add the beans and cook on high for 30–45 mins.
BUDGET SAVVY
SERVE
Wednesday
Rarebit cauliflower steaks
This cheesy delight manages to feel both virtuous and a bit of a treat.
Serves 4 | Ready in 35 mins V
2 out of 5
• 1 cauliflower, leaves trimmed
• 1 tbsp vegetable oil
• 36g sachet Asda Quick & Simple Cheese Sauce Mix
• 40g Asda Mini British Red Leicester Cheese, grated
• 2 medium egg yolks
• 2 garlic bread rounded end slices, whizzed to breadcrumbs (optional) For the salad
• 1 Just Essentials by Asda Round Lettuce
• 1 carrot, grated
• 2 spring onions, finely sliced
1 Preheat the oven to 220°C/200°C fan/gas 7. Slice the cauliflower in half, through the stalk. Cut 2 thick slices from each middle, with some stalk at the base of each to hold it together. You should end up with 4 thick slices and two rounded chunks. Put these ends in an airtight container and save in the fridge for the Lamb meatball tagine and cauli couscous recipe (p26).
2 Line a baking tray with baking paper. Add the cauliflower steaks, season and brush all sides with 2 tsp of the oil. Roast for 20–25 mins until the steaks are golden and tender – poke the centre of the stalk with a sharp knife, it should go in easily.
3 To make the rarebit sauce, empty the sachet contents into a small saucepan. Gradually add 200ml of water while stirring so it blends smoothly. Cook over a gentle heat,
GLUTEN-FREE
Use Asda’s Free-From Cheese Simmer Sauce Mix, which also works well in lasagne.
whisking constantly until simmering. Simmer for 2 mins. Remove from the heat and stir in the cheese. Leave for 5 mins, then whisk in the yolks.
4 When the cauliflower steaks are tender, divide the rarebit sauce over the top. Scatter the crumbs (if using) over the top, drizzle with the remaining tsp of oil, then roast steaks for 5–8 mins more until the topping is golden.
5 Add lettuce leaves to 4 large plates, then divide over the grated carrot and sliced spring onions. Use a fish slice to lift a rarebit cauliflower onto each plate, grind over some black pepper and serve.
Thursday
Crispy chicken with ginger-dressed broccoli and cranberry salad
This fresh, flavourful salad is a great side for other mains like salmon, too.
Serves 4 | Ready in 45 mins
• 2 tbsp Cook by
Asda Shawarma
Seasoning
• 1.1kg Succulent Chicken Leg Quarters
• 1 tbsp vegetable oil
• 100g dried couscous
• 70g dried cranberries
• 1 broccoli, most of the stalk trimmed
For the dressing
• 25g fresh ginger, peeled and sliced
• 1 lime, zested and juiced
• 2 spring onions, roughly chopped
• 1 tbsp vegetable oil
1 Heat the oven to 200°C/180°C fan/gas 6. Rub the seasoning mix over the chicken legs and sit on a baking tray. Drizzle over the oil, season well and roast for 35–40 mins until the chicken is golden, crispy and cooked through.
2 Meanwhile, prepare the salad. Combine the couscous and dried cranberries in a large, heatproof bowl. Pour over 150ml just-boiled water, cover with something like a plate or pan lid, and leave to soften for 15 mins.
3 Bring a large saucepan of salted water to the boil. Chop the broccoli into smaller florets, then halves or quarters depending on the size. When the water is boiling, add the broccoli pieces and blanch for 1 min, then drain and run under cold water to cool. Leave sitting in a colander lined with kitchen paper to remove the excess water.
4 Mix the dressing in a blender, mini food processor or in a jug using a stick blender. Add in the chopped ginger, lime zest and juice, chopped spring onions and vegetable oil then whizz until smooth. Season well.
5 With a fork, stir the dressing through the couscous, fluffing up as you go. Fold through the broccoli and serve with the chicken when ready.
Leftovers tip Broccoli stalks are super tasty; cut them into matchsticks and add to a stir fry.
BUDGET SAVVY £1.33
AIR IT
Air-fry the chicken legs, skin-side down, for 25 mins at 200°C; flip and cook for 10 mins until cooked through.
Friday
Lamb meatball and veg tagine with cauliflower couscous
A fruity dish packed with veg and bulked up with cauli from the rarebit (p23), making this a no-waste menu.
Serves 4 | Ready in 30 mins
• 2 tsp vegetable or olive oil
• 340g pack Asda Smoky Spiced Harissa Lamb Meatballs
• 1 red onion, cut into bite-size chunks
• 250g carrots, peeled and cut into large chunks
• 3 tbsp Cook by Asda Shawarma Seasoning
• 400g tin Just essentials by Asda Peeled Plum Tomatoes in Tomato Juice
• 30g dried cranberries
• 150g dried couscous
• 2 rounded trimmed ends of cauliflower (saved from the Rarebit cauliflower recipe on p23)
• 15g Asda Mild & Peppery Flat Leaf Parsley, finely chopped
1 Heat the oil in a non-stick frying pan. Add the meatballs to the pan and fry, turning and stirring occasionally, until browned all over. Or brown the meatballs in a preheated air fryer at 220°C for 5–7 mins. Remove the meatballs to a plate.
2 Put the chunks of red onion and carrot in the pan and fry, stirring, for 4 mins. Stir in the seasoning for another minute. Use kitchen scissors to roughly chop the plum tomatoes inside the tin. Tip into the pan, then fill the tin with water, to rinse, and empty this into the pan too. Bring to a simmer, then add a lid and cook for 10 mins.
BUDGET SAVVY £1.46 PER SERVE
3 Stir in the dried cranberries and browned meatballs, leave off the lid and simmer for 10 mins more until the sauce is thickened, carrots soft and meatballs cooked through.
4 While the tagine cooks, prepare the couscous. Put the dried couscous in a bowl with 200ml of just-boiled water. Cover with a plate or similar and leave to soften for 15 mins.
5 Finely grate the cauliflower to a couscous texture. Put in a microwaveproof bowl with a tsp of water. Cover with a plate and microwave on high for 1 min 30 sec blasts until the cauliflower is just tender. When the couscous is ready, combine the two, using a fork to fluff up the couscous.
6 Season the tagine and stir through ½ the parsley. Serve in shallow bowls with the couscous, scattered with more parsley and black pepper.
Cook’s tip Tinned whole plum tomatoes can be sweeter than chopped versions; the richer flavour adds oomph to this smoky, sweet dish.
Food power
Asda 10 Omega 3 Fish Fingers, £1.50/300g
Omega 3 helps with brain health, overall growth and development in children.
Asda Reduced Salt Baked Beans, 42p/410g
A portion is one of your 5-a-day; protein-rich, they support muscle growth.
Asda Apricot, Raspberry & Strawberry Fromage Frais 12m+, 84p/6x50g
Yogurt contains calcium and vitamin D, which help maintain bones and teeth.
To add more goodness to your diet, shop our Live Better-approved products, or to try a new product from our Menu range.
7
ways to fuel their future
Encouraging kids to make healthy food choices can be fun and rewarding. Get started with our 7 easy steps
1 Keep it fun
For younger children, help them draw a rainbow and encourage them to try a food of every colour.
2 Eat as a family
Little eyes are always watching; looking to their parents/carers for guidance on what to eat and when. Eating together can help to encourage healthy eating habits.
3
Try different foods
Place a ʻfood buddy ’ beside their fave food, such as peas and sweetcorn next to baked beans. This simple approach can make trying new food less intimidating and more fun for your child.
4
Play chef
Encourage them to help you make whatever is for dinner, and try food as you cook.
5
Be calm
Try serving the same foods
several times in different ways and be patient and try not to make dinnertime a battle. Nearly everyone goes through a picky phase – it will pass.
6 Keep it positive
Instead of labelling foods as good or bad, get your child interested by talking about the variety of foods, where they come from and the health benefits.
7 Get scientific!
Explain how proteins, carbohydrates, fats etc – do other jobs for our bodies and what we need to function daily. The NHS’s Eatwell Guide can support this www.nhs. uk/live-well/ eat-well/.
COVER STAR faff-free faMily food
Create this pasta bake dish with hidden veg and tonnes of flavour – it’s sure to be a hit with the whole family. Dig in!
All-in-one meatball pasta bake
A one-dish meal for a school night, with veg grated into the sauce so the kids will never know.
Serves 4 | Ready in 55 mins (but only 10 mins of effort!)
EF d FAFF FACTOR
1 out of 5 of your 5-a-day
• 250g butternut squash, peeled, deseeded and coarsely grated
• 500g passata
• 1 tbsp tomato purée
• 3 garlic cloves, crushed
• 4 sprigs of fresh thyme, leaves picked
• 2 tsp caster sugar
• 300ml whole milk
• 20g hard cheese, finely grated
• 300g penne
• 16 frozen Asda Beef Meatballs
• 15g fresh basil, leaves picked
• 1 tbsp extra virgin olive oil
1 Preheat the oven to 200°C/180°C fan/gas 6 and boil 250ml of water in the kettle.
2 Add the butternut squash, passata, tomato purée, garlic, thyme, sugar, milk, cheese and the just-boiled water to an ovenproof baking dish, approx 25x30cm and mix well. Add the penne and meatballs, season lightly and toss to thoroughly coat in the sauce.
3 Cover tightly with a double layer of tin foil and bake in the oven for 35 mins, until the pasta is al dente and the sauce is bubbling. Remove the foil, give everything a stir and return the bake to the oven for a final 10 mins or until the top is lightly golden.
4 Stir the pasta once more before serving, mixing in the basil leaves to wilt at this stage – if your children like basil. If they don’t, let the family just add it to their own portions. Drizzle over the extra virgin olive oil, and serve sprinkled with extra grated hard cheese on top, if you like.
Cook’s tip You can swap the butternut squash out for sweet potato or carrot if you fancy using up any other veg.
Per 453g serving
MEET THE TASTEMAKERS
Good as
Churned from British cream, with added Cornish sea salt crystals, simply spread on fresh bread or make our recipes on p34–36. Exceptional by Asda West Country Butter, £2.45/250g
Meet Nigel Lloyd, Managing Director at Castle Dairies, whose lovingly churned
Exceptional by Asda butter deserves pride of place on your kitchen table
WORDS REBECCA DENNE
PHOTOGRAPHS STEVE SAYERS
FOOD PHOTOGRAPHS TOBY SCOTT
In the heart of Caerphilly, you’ll find a man who is so passionate about butter that not only has he made a living out of it, he’s travelled the world in search of what it takes to make the perfect block. Nigel Lloyd, Managing Director at Castle Dairies, produces the award-winning Exceptional by Asda West Country Butter made with British cream, and we can bet our last mouthful of hot buttered crumpet that there’s very little he doesn’t know about the kitchen staple.
ʻThe Exceptional butter is my wife’s favourite,’ Nigel tells us with pride. ʻCatherine is from Yorkshire. I often look in amazement as she spreads butter on her toast because she takes a huge chunk and absolutely covers it. I don’t know whether that’s a Yorkshire thing, but it’s very good for business,’ he chuckles.
Buttering up
Nigel’s journey into the world of butter began in his twenties. His father owned Castle Dairies, which at that time was predominantly a cheese manufacturer. ʻBefore I started working here, I’d finished college and
went travelling. I worked at various dairies all over the world – Australia, US, Canada, Denmark – and I got to see what the very best butter was like.’
Upon his return to Caerphilly, Nigel’s first job was to learn how to use what was then Castle Dairies’ only butter churn; how to clean it and get it running. ʻI got to know the ins and outs of making butter out of cream and what makes good butter – it was a hands-on experience.’
A few years later, Nigel’s love and knowledge of butter changed everything. ʻMy dad was running Castle Dairies, manufacturing cheese to ship to the US. Changes in the US export market led to a crisis point and the company was in a perilous state ’
ʻI knocked on the door of my Dad’s office and said: ʻHi, Dad, why don’t you let me have a go?’ And he agreed pretty quickly. ʻSo, over the next couple of years, I formulated a plan of how we were going to transform ourselves into a butter-making and butter-packing company.’ That was in 1995, marking the starting point of where the company got to today.
Castle Dairies works hand-in-hand with a supplier in the West Country
to bring what Nigel considers the crème de la crème of butter to Asda stores up and down the country; and that begins with quality ingredients.
ʻGreat butter starts with goodquality milk – our supplier has longterm links with their local farmers who produce the milk for them. The milk is collected and transported to our supplier’s dairy and then churned to separate it from the cream,’ says Nigel. Once the cream is separated, it is put into chilled ageing vessels where it is crystallised. This is then pumped into a butter churn which, as if by magic, turns that cream into butter. Nigel paints a fantastic picture of how this dreamy creamy product comes into its own: ʻThe cream is
Many parts of the process are done by hand, resulting in a special, more flavourful butter
‘Great butter starts with good-quality milk. Our supplier has long-term links with their local dairy farmers ’
transferred from the ageing vessels before entering a high-speed mixer, then is deposited into the main part of the butter maker. Buttermilk from the cream is separated and drained before the mixer uses a tumble effect to transform the cream into butter.’
The butter then enters the working sections of the machine to bind it together to ensure a smooth and consistent product is made before being packed into 25kg cases. The product is then refrigerated and sent on its merry way to Nigel and his team of 140 to add their own flourish and flavour. Once it’s arrived in all its buttery glory at Castle Dairies, it goes into the next part of its journey and one step closer to a happy union with
our toasted bread and muffins. ʻWe take the butter blocks into the blending area where they are blended using a robust mixing process. This is where we add our Cornish sea salt.’
Nigel outlines just how much care is taken in this part of the process: ʻWe need to use our judgement in terms of how long that blending process takes. Blended too long, it’s going to be too soft, not blending it long enough and the salt won’t mix in properly. What’s more, the sea salt has to be added at the precise time and at the right temperature so the wonderful sea-salt flavour is retained. It’s an area that we spend a lot of time training our people in as it has to be done very carefully.’ Once the butter is blended, it’s
packed in the packing machine which foil-wraps it, weighs it and sends it off to selected Asda stores.
Cream of the crop
While Exceptional by Asda West Country Butter goes through this twostage process using another supplier along the way, this isn’t unheard of in the butter world. ʻDifferent butter manufacturers will have their own methods. We use the foil-wrapping process for our speciality products and a similar process for our products containing Welsh butter. Due to provenance reasons, we churn this on site using a supply of liquid cream from our local dairy. This has a much saltier flavour compared to our Asda product, which has a crisper, fresher taste from the sea salt. Because of that, you need to use less salt because the flavour delivery is much more intense,’ he explains.
And Nigel’s go-to food to spread with a slab of butter? He’s keeping it simple with a slice of sourdough bread or some crumpets. ʻYou can’t beat it. Exceptional by Asda West Country Butter is fantastic, it really is, and I think that’s why Asda has selected it because they’ve benchmarked it and tested it against other products and it is, quite simply, a stand-out butter.’ We’ll pop the kettle on then…
Blackberry curd
Enjoy this buttery, sweet-tart preserve swirled into yogurt, and also make an extra jar as a gift.
Makes 1 medium jar | Ready in 30 mins, plus cooling V GF
3 out of 5
• 150g pack blackberries
• 1 lemon, juiced
• 30g Exceptional by Asda West Country Butter
• 60g caster sugar
• 1 egg
• natural yogurt (optional)
• nutty granola (optional)
1 Sterilise a 250ml jam jar and its lid, a tea strainer or small sieve and any
BE SAFE
Wash utensils in hot soapy water. Put in a pan, cover with water, and boil for 10 mins to sterilise. Air dry.
other utensils you’ll need to finish the curd (see tip, below).
2 Rinse the blackberries and simmer in a small saucepan with the lemon juice for 6–8 mins, stirring and crushing the fruit often, until broken down and juicy. Sieve into a medium, heatproof bowl, pressing to extract as much juice as possible (about 120–130g).
3 Stir the butter and sugar into the sieved fruit purée until starting to melt. Beat in the egg until thoroughly combined. Rinse the small saucepan clean and add an inch or so of water, ensuring it won’t touch the base of the bowl when sat on top.
4 Bring to a brisk simmer and place the curd bowl on top. Stir gently for a few mins until all the butter has melted and then continue to cook, stirring often and scraping the mixture around
the bowl, until it thickens and coats the back of the spoon, about 10–12 mins. Take care, lowering the heat as needed, if you notice the mixture starts to scramble.
5 Strain the hot curd through a sieve into the hot jar. Clean the rim if needed and seal immediately. Leave to cool completely before serving with yogurt, berries and granola, if you like. It’ll keep, chilled, for a few weeks.
Porridge pancakes with cinnamon honey butter
A whipped butter full of sweetness and spice, perfect for topping this towering breakfast treat.
Serves 4 | Ready in 35 mins V d
3 out of 5
• 27g pack Asda Original Porridge Oat
Sachets (or a small bowl – approx 150g – of leftover porridge)
• 300ml semi-skimmed milk
• 90g set honey
• 1 tsp lemon juice (or vinegar)
• 2 eggs
• 250g plain flour
• 2 tsp baking powder
• ½ tsp bicarbonate of soda
• about 2 tsp vegetable oil, for frying
• 100g Exceptional by Asda West Country Butter, softened
• ⅛ tsp cinnamon
• blueberries (optional)
1 Make the porridge to packet instructions using 180ml milk, until thickened, or use your leftovers. Mix in a large bowl with 15g honey until melted. Stir through the remaining 120ml milk and lemon juice before beating in the eggs until light and airy (about a min). In a separate bowl, mix the dry ingredients together until combined then whisk gently into the batter, adding a splash more milk if very thick.
2 Add a drop of vegetable oil to kitchen paper and use to wipe the base of a wide, non-stick frying pan. Heat over a medium-high heat. Make the pancakes in batches, adding
WHIP IT UP
For extra fluffy results, separate the eggs, add yolks to the batter, whip the white to stiff peaks then mix through.
2 dessertspoons of batter per pancake to the pan. Cook for 10 secs, then reduce the heat to medium-low for 4–5 mins, until starting to set on top. Flip, turn the heat back up to mediumhigh for another 10–15 secs, before reducing the temperature again to cook for 4–6 mins more until wellbrowned and cooked through.
3 Keep warm in a low oven while you make the rest of your pancakes, carefully wiping the pan with fresh oil between each batch.
4 To make the honey butter, whisk the softened butter with 75g honey and the cinnamon for 2–3 mins, until light and fluffy. Serve 3 warm pancakes per person, dotted generously with the cinnamon honey butter and toppings like berries. Jar up any leftover butter.
Chicken kievs with mash and greens
These garlic-butter filled favourites are seldom homemade. Our foolproof recipe will prove it is worth your time.
Serves 2 | Ready in 35 mins
3 out of 5
• 50g Exceptional by Asda West Country Butter, softened
• 2 garlic cloves, finely grated
• small handful fresh flat leaf parsley, finely chopped
• 2 x chicken breast fillets
• 30g plain flour
• 70g pack Cook by Asda Panko Breadcrumbs
• 1 egg, beaten
• 400–500ml sunflower or vegetable oil, for frying
• 160g pack Asda Extra Special Hand Picked Tenderstem Broccoli
• 400g pack Asda Side for Two Mashed potatoes (optional)
• lemon wedges, to serve
SEAL THE DEAL
Using well-chilled butter means you’ll have fewer leaks in your chicken kiev.
1 In a small bowl, mix the butter, garlic and parsley until evenly combined. Divide into 2 even portions and pop into the freezer to firm up.
2 Preheat the oven to 200°C/180°C fan/gas 6. Lay the breasts smoothside down and slice horizontally into the thickest part, working carefully towards the thinner end.
3 Press the chilled butter portions into short, thumb-sized sausages and then carefully but firmly press these into the pockets you created in the chicken. Close up the pocket and press firmly again to encase the butter and reshape the fillet. Spread the flour and breadcrumbs onto 2 large plates and the egg in a shallow bowl. Dip each kiev into the flour, then the egg and, finally, the breadcrumbs.
4 Add enough oil to a high-sided medium frying pan so that it’s just under half full. Set over a mediumhigh heat and once a sprinkle of breadcrumbs sizzles immediately when added to the oil, gently lay in the kievs. Fry for 3 mins, basting often
and carefully turning halfway, until light golden-brown. Drain briefly on kitchen paper, transfer to a baking tray and bake for 10–12 mins, until well browned and cooked through. Meanwhile, cook the broccoli and mash to packet instructions, if using. Serve alongside the hot kievs with lemon wedges to squeeze over.
MEALS IN MINUTES
CUT OUT & KEEP
Whip up a plate of warming food in no time with our easy recipes
RECIPES RACHEL BECKWITH PHOTOGRAPHS TOM REGESTER
Thai red curry root veg soup
Crispy prawn po’ boys with chipotle coleslaw
Herby mushrooms with butter bean mash
Chicken Alfredo
Chicken Alfredo
Heat 1 tbsp of olive oil in a hot frying pan. Season 2 chicken breast portions then fry for 9–11 mins, flipping halfway until cooked through. Keeping any juices in the pan, remove the chicken to a plate and rest under foil. Cook ½ pack tagliatelle in a large saucepan of salted, boiling water following the pack instructions. Reserve 100ml cooking water then drain well. Bubble the pasta water in the chicken’s frying pan for 30 secs, then add the drained pasta, ½ jar white lasagne pasta sauce, 40g grated Parmigiano Reggiano, any chicken resting juices and lots of black pepper. Toss with tongs until piping hot. Slice the chicken, and serve on top of the pasta, with extra cheese.
Herby mushrooms with butter bean mash
Simmer 1 tin butter beans, and liquid, for 5 mins then drain, reserving the liquid. Blend the beans with ½ the reserved liquid until smooth. Season and keep warm. Fry 1 pack baby portobello mushrooms with 2 tsp of olive oil for 3–4 mins. Mix 3 tsp pesto with 2 tsp olive oil. Roughly chop 150g cavolo nero and remove the stalks. Cook in a covered pan with 2 tsp olive oil until wilted and crispy at the edges. Plate up the mash and top with the cavolo nero. Stir ½ pesto mix into the mushrooms, add to the plates, with remaining pesto.
Thai red curry root veg soup
Preheat the oven to 200ºC/180ºC fan/ gas 6. Drain and rinse 1 tin chickpeas, then rub ½ in a clean tea towel to remove the skins. Mix skinned chickpeas with 150g vegetable soup mix, 3 tsp red Thai curry paste, 2 tsp of vegetable oil and seasoning on a lined baking tray. Spread and roast for 25–30 mins until golden. Meanwhile, fry 60g more red Thai curry paste in 1 tsp of vegetable oil in a large saucepan until fragrant. Add the remaining soup mix veg and chickpeas, along with 500ml water. Cover and simmer for 15–20 mins, then blend until smooth with 50g soya yogurt alternative. Top with more yogurt plus lots of roasted chickpeas and veg.
Crispy prawn po’ boys with chipotle coleslaw
Cook 1 pack salt and pepper prawns in the oven or an air fryer following the pack instructions. Meanwhile, open 2 white soft sliced baguettes and spread each with 3 tbsp chipotle coleslaw Halve the tomatoes from 1 pack mixed salad, then add them to the baguette, along with the cucumber slices, leaves, carrot and radish from the salad mix. Top with the crispy cooked prawns and serve with extra coleslaw on the side, if you like. Halve the baguettes before tucking in.
Asda Tender Chicken Breast Portions, £8.33/kg; Asda Tagliatelle, £1.50/kg; Asda White Lasagne Pasta Sauce, 14.8p/100g; Exceptional by Asda Parmigiano Reggiano, £21.18/kg; Asda Butter Beans in Water, £2.09/kg; Asda Extra Special Baby Portobello Mushrooms, £6/kg; Asda Green Pesto, 52p/100g; Asda Extra Special Cavolo Nero Kale, £6.67/kg
Asda Chickpeas in Water, £2.04/kg; Asda Savoury & Mild Vegetable Soup Mix, £2.30/kg; Asda Red Thai Curry Paste, £1.20/100g; Plant Based by Asda Plain Soya Yogurt Alternative, 21.8p/100g; Asda Party Salt and Pepper Prawns, £22.73/kg; The Bakery at Asda 4 White Soft Sliced Baguettes, 70.6p/100g; Exceptional by Asda Chipotle Coleslaw, 74.1p/100g; Asda Sweet & Crisp Mixed Salad, 51.9p/100g
let’s go gastro!
Gourmet dining in your home just became way easier thanks to the delicious and qualitytasting Bistro by Asda range
PHOTOGRAPH STUART WEST
Imagine the candlelit dinner of your dreams, knowing you’re in for an evening of indulging in sumptuous, comforting dishes made to the highest standards. Now imagine that all of this can happen in the comfort of your very own home without you having to lift a recently-manicured finger...
With the delicious new Bistro by Asda line – an exciting new range in store from 18 September – you won’t need a fancy restaurant for super-tasty, topquality food. In fact, you won’t even have to venture outdoors. Instead, you can enjoy the convenience of preparing a gastronomic classic in your own kitchen. From the succulent chicken in our Coq au Vin dish to the super-tasty Crackling Pork Belly, these slow-cooked tender cuts of meat are carefully selected for their premium quality and sensational taste, ensuring that your Saturday night supper for two – or midweek treat – is as special as it can be.
And if you’re wondering what to serve on the side, the Bistro by Asda range takes care of this too, with its mouthwatering selection of extras, including a green vegetable medley, creamy mashed potatoes, and a comforting cauliflower cheese. So make a note on your calendar and prepare yourself for a delightful culinary experience with the Bistro by Asda range and get ready to experience entirely faff-free, top-notch cuisine in the comfort of your own home. Find yourself a seat at the table – dinner is served!
THE MAIN ATTRACTION
SATISFYING SIDES
Bistro by Asda Buttery Maris Piper Mash, £2.50/400g
Bistro by Asda Cauliflower Cheese, £2.50/400g
Bistro by Asda Slow Cooked Coq au Vin, £6/690g
Bistro by Asda Slow Cooked Crackling Pork Belly, £6/540g
A classic French dish, coq au vin incorporates marinated chicken legs in a red wine sauce, with carrots, silverskin onions, button mushrooms and smoked bacon lardons.
A succulent piece of pork, slow cooked to tenderness, with deliciously crispy crackling accompanying every bite.
EAT STRONG. GO STRONG.
EVERYDAY HEROES
Bread
The Bakery at Asda Soft White Medium
Sliced Bread, 75p/800g
The humble white sliced loaf is the family staple; prepare to be amazed when even past-their-best slices take on a new deliciousness with our three must-cook recipes
*The Bakery at Asda Soft White Medium Sliced Bread, 9.2p/100g
Butternut squash and tomato strata
This savoury American bread bake has veg and sticky onions. Great for brunch and beyond.
Serves 6 | Ready in 1 hr 25 mins, plus chilling and cooling V
• 350g Cook by Asda Frozen Butternut Squash Chunks
• 2 tbsp olive oil
• 2 tsp Asda Fresh & Earthy Thyme leaves, roughly chopped, plus extra to serve
• 2 medium red onions, thinly sliced
• 1 tbsp light brown sugar
• 75g extra mature cheddar cheese
• 150g pack Asda Crisp & Earthy Unwashed Sliced Curly Kale, washed and patted dry
• 6 large eggs
• 500ml whole milk
• 2 tsp dijon mustard
• ¼ tsp ground nutmeg
• a little softened butter, for greasing
• 8 slightly stale slices The Bakery at Asda Soft White Medium Sliced Bread
• 250g Asda Extra Special Aromatico Tomatoes
1 Preheat the oven to 220°C/200°C fan/gas 7. Add the butternut squash to a large baking tray with 1 tbsp oil and 1 tsp chopped thyme. Season with salt and pepper then toss and spread out across the tray. Roast for 20–25 mins, turning halfway, until golden brown and tender, or pop them into the air fryer at 190°C for 15–20 mins.
2 Meanwhile, add the remaining oil to a large frying pan with the sliced onions. Fry over a low-medium heat for 20 mins, stirring occasionally until really soft. Stir in the sugar and cook for 2–3 mins more until caramelised then, off the heat, stir in ½ of the cheese. Meanwhile, wash the kale then tip straight into another frying pan and cook
BUDGET SAVVY
£1.21 PER SERVE
for 2 mins until wilted. Tip the kale into a colander to drain away any remaining water.
3 Whisk the eggs, milk, mustard, nutmeg, remaining 1 tsp thyme and seasoning. Cut each bread slice in half to make 2 triangles.
4 Use the butter to lightly grease a 20x30cm baking dish. Add a layer of bread to cover the base, followed by scatterings of caramelised onions, kale, roasted squash chunks and whole tomatoes. Keep layering roughly, so the bread slices overlap a bit, until you finish with a final scattering of the veg. Evenly pour over the milk mixture and top with the remaining cheese. Cover and chill for at least 1 hour or overnight.
5 Preheat the oven to 180°/160°C fan/gas 4. Bake the strata for 40–45 mins, until deep golden brown, slightly puffed and set. Poke a knife into the centre to check it is cooked, if there is still runny egg mix then return to the oven for 5 mins.
Once cooked, leave to stand for 15 mins (it will firm up as it cools).
6 Scatter with extra fresh thyme, if you like, then serve. Great with a green salad.
Toffee apple toasted sandwich
Tuck into this toastie with a difference with sweet, caramelised and slightly spiced apples. Simple to make, they are the perfect treat for two.
• 40g unsalted butter, softened
• 4 Asda Tart & Juicy Granny Smith Apples, peeled, cored, halved and thinly sliced
• 40g light brown sugar
• ½ tsp ground cinnamon
• 4 slices The Bakery at Asda Soft White Medium Sliced Bread
• 1 tbsp icing sugar
• Asda Extra Special Salted Caramel Dessert Sauce (optional)
• Asda Really Creamy Vanilla Ice Cream (optional)
1 Melt 15g of the butter in a medium frying pan over a medium heat. Add the apples, brown sugar and cinnamon and cook for about 12–15 mins, stirring regularly, until the apples are golden brown and softened, but still holding their shape. Add a splash of water halfway to help them soften if needed. Once cooked transfer to a bowl to cool slightly. Add a splash of water about halfway to help them soften, then transfer to a bowl to cool slightly.
2 Heat your sandwich toaster. Spread the remaining butter over one side of each bread slice. Flip 2 of them so they are butter-side down
and divide the apple mixture on top, then sandwich the remaining slices on top, butter-side facing up. Dust the top of each sandwich with ½ of the icing sugar, then flip these, icingsugar-side-down into the sandwich toaster. Dust the tops with the remaining icing sugar before closing the sandwich toaster.
3 Toast for 3–4 mins, until golden brown, crisp and caramelised. Keep a close eye on them as the icing sugar will make them darken quickly. If you can’t cook both toasties at the same time, keep warm in a low oven or air fryer while you make the second. Divide between plates and top with caramel sauce and ice cream, if you like.
St Clement ’ s treacle tart bars
Indulge in this gooey classic with zesty icing and citrussy bursts of orange and lemon.
Makes 8 bars
Ready in 1 hr 15 mins, plus chilling and cooling V d
2 out of 5
• 320g pack Asda Ready Rolled Shortcrust Pastry
• 150g fresh or older The Bakery at Asda Soft White Medium Sliced Bread, torn into chunks
• 1 lemon, zested and juiced
• 1 orange, zested and juiced
• 400g Asda Great to Bake Golden Syrup
• 2 tbsp Asda Fresh Double Cream or Asda Fresh Whipping Cream
• 2 eggs, beaten
• 50g icing sugar
1 Preheat the oven to 200°/180°C fan/gas 6. Unroll the pastry and line a 20x20cm loose-bottomed square tin. Press the pastry into the corners and
BUDGET SAVVY
42P PER SERVE
trim sides to 3cm high. Use pastry trimmings to patch any gaps. Chill the pastry for 20 mins.
2 Scrunch up a large piece of baking paper, then open out and use to line the chilled pastry case. Fill with baking beans, piling more against the sides to support the edges, then bake on a baking sheet for 18–20 mins, until the pastry is set and feels dry when touched. Remove paper and baking beans (or you can use rice) and return to the oven for 8–10 mins more.
3 Lower the oven to 160°/140°C fan/gas 3. Whizz the bread chunks in a food processor to fine crumbs, then tip into a bowl with most of the lemon and orange zest (keep the rest wrapped in damp kitchen paper). Add the syrup to a saucepan with the cream and 1 tbsp each of the lemon and orange juices (save the rest for the icing). Stir over a
medium-low heat until the liquid is just warm and runny but not boiling. Pour the syrup mixture over the breadcrumbs then add the eggs with a pinch of salt. Stir, then set aside for 5 mins as the breadcrumbs absorb the liquid slightly.
4 Add the mixture to the pastry case, spreading to level. Bake for 30–35 mins, until the filling is just set, it will firm up as it cools. Cool completely.
5 Sift the icing sugar into a bowl and mix with 1 tsp lemon juice and 2 tsp orange juice until smooth. Drizzle over the tart, then top with the reserved zest. Leave the icing to set, then slice and serve.
UNCORKED… Pinot noir
Our wine expert, Clive Donaldson, walks you through a specific variety, sharing where it’s from, how it tastes and why you should try it. This month, it’s all about pinot noir…
WORDS CLIVE DONALDSON PHOTOGRAPH STEVE SAYERS
Looking for the perfect wine to capture the essence of autumn? Reach for a pinot noir. These delightful light red wines are like a symphony of raspberry, strawberry, red and dark cherry flavours, with a touch of floral violet aromas. What sets pinot noir apart is the magical blend of these fruit flavours with more savoury notes of musk, truffle, mushroom, earth, and spice – a nod to the smells of a forest.
Pinot noir comes in a range of styles, from lighter, silky ones to richer, spicier varieties. It’s known as a bit of a diva among red grapes because it’s tricky to grow and needs a lot of care, but when it’s done right, it produces some of the most amazing wines in the world. It loves cooler climates, with its home being in Burgundy, France,
but it’s also grown in other cool regions like Chile, California, Oregon, and New Zealand.
Pairing pinot noir with food is a joy. Its bright fruit flavours go perfectly with rich dishes like succulent pork belly or duck, while the sweeter styles are great with spiced Asian cuisines. The savoury styles are a hit with herby stews, game, and dishes featuring wild mushrooms or truffle.
When choosing a pinot noir, think about what you love in a wine. If you’re into lighter, fruitier styles, go for a Chilean or Californian variety. If you want a blend of New World fruit and Burgundian savouriness, try New Zealand or Oregon. And for a classic mix of dark cherry, musk truffle, and spice, treat yourself to one from Burgundy. Cheers to finding your perfect pinot noir!
Thrifty tipple
Le Manoir du Baron Pinot Noir, £4.95/75cl
A great-value entry to pinot noir with bright dark cherry fruit and a savoury finish.
Savvy sip
Asda Extra Special Chilean Pinot Noir, £8/75cl
This showcases the rich red cherry fruit of sunnier climates with touches of musk and spice.
Liquid luxury
Asda Extra Special Côtes du Beaune Villages, £17/75cl
The real deal, perfectly balanced red and black fruit with that allimportant French ‘sous bois’ – ‘forest floor’ – finish.
Clive Donaldson studied winemaking in Australia and has worked across the drinks industry. He hand-selects the finest varieties and builds best-selling brands. Clive sources our top-class bespoke labels for us.
co M fort & J oy
The best thing about autumn? Hearty dishes that leave you satisfied and smiling…
RECIPES ESTHER CLARKE PHOTOGRAPHS MARTIN POOLE
Mexican mac ’n’ cheese with pork pibil
Thought mac ’n’ cheese was already the ultimate comfort food? This loaded version with nachos takes it to the next level.
Serves 6 | Ready in 50 mins EF d
2 out of 5
• 1 litre semi-skimmed milk
• 50g Bake by Asda Plain Flour
• 1 tsp hot sauce (optional)
• 225g Asda British Light Extra Mature Cheddar Cheese, grated
• 485g pack Asda Slow Cooked Mexican Inspired Pork Pibil
• 350g macaroni
• 70g Asda Lightly Salted Tortilla Chips, crushed into smaller pieces
• 50g Asda Grated Mozzarella Cheese
• 1 small red onion, thinly sliced
• 2 limes, juiced
• 198g tin Asda Sweetcorn in Water, drained
• 2 Asda Warm & Fruity Mixed Chillies, thinly sliced
• 15g Asda Aromatic and Zesty Coriander, chopped
1 Off the heat, pour the milk into a medium-sized saucepan and tip in the flour. Over a medium heat, whisking vigorously and constantly, bring everything gradually to a simmer. Continue whisking and cooking until the sauce has thickened, 2–4 mins. Mix in the hot sauce, if using, then 200g of the cheddar cheese. Taste for seasoning.
2 Cook the pork according to pack instructions then mix with the pibil sauce. Preheat the oven to 180ºC/160ºC fan/ gas 4. Boil the macaroni in salted water for 6 mins, then drain and tip into a medium-large baking dish. Stir in the cheese sauce and then swirl in big spoonfuls of the pork mixture.
Sprinkle with ½ the crushed tortillas on top, followed by the remaining cheddar cheese and ½ the grated mozzarella. Finish off with the rest of the tortillas, topped with the last of the mozzarella. Bake in the oven for 20–25 mins or until it turns golden brown.
3 Meanwhile, put the sliced red onion in a bowl with the lime juice and a pinch of salt. Set aside to lightly pickle while the macaroni cheese is cooking.
4 Heat a large, non-stick frying pan over a high heat. Add the sweetcorn to the pan and dry-fry for 8–10 mins, tossing regularly until nicely charred.
5 Once the macaroni is cooked, top with the charred sweetcorn, sliced chillies, coriander and pickled red onion.
Cook’s tip Any leftovers will keep chilled for up to 3 days. Reheat in a baking dish covered with foil in an oven at 200ºC/180ºC fan/gas 6 for 20–25 mins or until piping hot in the centre.
Great for families – everyone can choose their fave veg for this dish.
Serves 4 | Ready in 1 hr d
2 out of 5 of your 5-a-day
• ½ medium-large butternut squash
• 3 tbsp vegetable oil, plus extra 1 tsp
• 800g Just Essential by Asda White Potatoes, peeled and cut into large, even chunks
• 100ml semi-skimmed milk
• 1 red onion, cut into 1cm thick rounds
• 8 Asda Extra Special 12 Classic Pork Chipolata sausages
• 2 sprigs Asda Delightfully Fragrant Rosemary, torn into small sprigs
• 500g frozen garden peas
• instant or ready-made gravy, to serve (optional)
For the batter
• 160g plain flour
• ½ tsp salt
• 2 large eggs
• 270ml semi-skimmed milk
SPEED UP
Air fry individual ‘toads’ following the Yorkshire pudding instructions on p68.
1 Heat the oven to 220ºC/200ºC fan/gas 7 and line a large baking tray with baking paper. Bring a large saucepan of salted water to boil. Deseed and peel the round squash end, then cut into 3cm thick crescent wedges. Toss with 1 tbsp of the oil and a pinch of salt, then arrange, pointy ends up, on the tray. Roast for 5 mins.
2 For the batter, mix together the flour and salt to combine. Make a well in the centre, crack in the eggs, pour in the milk then whisk to a lump-free batter.
3 Boil potatoes in the salted water for 12–15 mins until tender. Drain well then return to the pan to steam dry before mashing to smooth with the milk. Season.
4 Toss the onion slices with a tsp of oil. Make space among the squash and add the onion slices in a group. Put the tray back in to roast for 15 mins.
5 Divide the remaining 2 tbsp of oil between 4 small, individual roasting tins (or see above tip) and place on a baking tray for speed and ease. Sit the sausages on top of the onion slices and return to the oven. Add the oiled tins to the oven shelf below. Roast sausages, veg and oiled tins for another 7 mins, the squash and onions should be tender by this time.
6 Being careful but working quickly, divide the batter between the 4 oiled tins, then add 2 chipolatas and some squash to each tin. Add the onion slices and rosemary sprigs to the tins according to people’s preferences.
Bake in the oven for 18–20 mins or until puffed up and deep golden brown. With a few minutes to go, boil or steam the peas for 4–5 mins and warm up the mash.
7 Serve toad-in-the-holes with the mashed potatoes and peas, or other favourite greens, gravy and any leftover roasted squash.
Slow cooker cottage pie
Let your slow cooker do the hard work for you – meltingly tender brisket is a great-value way to feed a crowd.
Serves 8 | Ready in 1 hr 45 mins, 10 hrs in the slow cooker
3 out of 5
• 1 onion, chopped
• 2 carrots, chopped into 2cm chunks
• 2 celery sticks, chopped into 2cm chunks
• 3 sprigs rosemary, finely chopped
• 3 garlic cloves, sliced
• 2 tbsp Bake by Asda Plain Flour
• 1 tbsp vegetable oil
• 1kg Asda Large Rolled Beef Brisket
• 4 tbsp tomato purée
• 2 tbsp Asda Savoury Worcester Sauce
• 500ml red wine
• 500ml beef stock For the topping
• 1.7kg floury potatoes, such as King Edwards, peeled and cut into even sized chunks
• 100ml semi-skimmed milk
• 50g unsalted butter
• green leafy vegetables (optional, to serve)
1 Set your slow cooker to the low setting. Tip the onions, carrot, celery, rosemary and garlic into your slow cooker. Stir through the flour.
2 Heat the oil in a non-stick frying pan. Add the beef joint and cook for 7–10 mins over a high heat. Turning until each side has a deep brown crust. Remove with tongs and nestle in the slow cooker among the veg.
3 In a jug, whisk the tomato purée, Worcester sauce, red wine and stock. Pour over the beef and cook for 10 hrs (this is a great thing to do overnight).
4 After the cooking time, transfer the meat to a board and shred into large chunks then chop up a little. If your
slow cooker has a sauté setting, return the meat to the pan with the veg and sauce and cook on high sauté setting for 10–15 mins or until reduced. Or you can tip everything into a big saucepan and simmer for 20 mins uncovered until reduced, stirring often. Season with salt and black pepper.
5 Meanwhile, bring a large pan of salted water to the boil. Add the potatoes and boil for 10–15 mins or until a cutlery knife can easily be inserted into one. Drain and steam dry for 10 mins. Warm the milk and butter in the same pan until the butter is melted. Tip the potatoes back in,
season, and roughly mash to a chunky texture – if the potatoes are too smooth they will sink into the filling.
6 Heat the oven to 200ºC/180ºC fan/gas 6. Spoon the meat filling into a large baking dish. Spoon the mash evenly on top of the filling and press down with a fork. Bake for 40 mins or until golden brown. Serve with lots of green leafy vegetables.
Cook’s tip Family of four? Assemble the filling and topping in 2 smaller baking dishes , then cool and freeze the second for an easy meal on a busy school night.
Cheat’s tonkatsu with popcorn chicken
Comfort doesn’t have to mean complicated. Whip up bowls of these ridiculously simple noodles for TV sofa suppers as the weather gets cooler.
NOSLOW COOKER?
Do steps 1–3 in a casserole dish, cover with foil and a lid. Cook for 4–5 hrs at 150ºC/130ºC fan/ gas 2.
• 3 tbsp tomato ketchup
• 1 tbsp Asda Savoury Worcester Sauce
• ½ tbsp Asda Classic Runny Honey
• 2 tbsp dark soy sauce
• 2 tbsp sesame oil
• 1 tsp hot chilli sauce (like Sriracha)
• 200g Asda Frozen Crispy Chicken Bites
• 450g Amoy Straight to Wok Thick Udon Noodles
• 1 tbsp sesame seeds
• 3 spring onions, thinly sliced
• 1 red chilli, sliced
1 Place the ketchup, Worcester sauce, honey, soy, sesame oil and hot sauce in a clean jar and shake the sauce until well combined.
2 Heat up the chicken bites in an air fryer for 10–15 minutes or until crispy. Alternatively, heat them following the oven instructions.
3 Pour the sauce into a pan and add the noodles. Toss over a medium heat for 3 mins or until glossy and sticky, add the chicken and toss before adding in ½ the sesame seeds and spring onion. Divide between bowls. Top with the remaining slices of spring onion and sesame seeds, plus the sliced red chilli.
Per 410g serving contains
West African root veg and peanut stew
If you’re keen on satay, then you’ll love this creamy, aromatic stew. Totally yummy, it’s a vegan dish the whole family will love.
Serves 4 | Ready in 1 hr V EF d
• 1 large butternut squash, peeled and deseeded
• 1 sweet potato, peeled
• 2 parsnips, peeled
• 2 tbsp vegetable oil
• 1 onion, roughly chopped
• 2 garlic cloves, crushed
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• ½ tsp chilli flakes
• 4 tbsp smooth or crunchy peanut butter
• 2 tbsp tomato purée
• 1 vegetable (vegan-friendly) stock cube made up to 600ml
• 280g long grain brown rice
• 50g roasted peanuts, chopped, to serve
• 10g Asda Aromatic and Zesty Coriander, leaves picked, to serve
• lime wedges, to serve
1 Cut the squash, sweet potato and parsnips into 4cm chunks. Set aside.
2 Heat the oil in a large casserole pot or saucepan. Add the onion and a pinch of salt and fry for 10 mins over a lowmedium heat or until softened and turning golden brown. Add the garlic, ground coriander, cumin and chilli, then cook for 1 min. Add the peanut butter and tomato purée then whisk in the stock, a little at a time. Add the veg, bring to a simmer and cook uncovered for 30–35 mins or until the veg is tender but still holding its shape, stirring regularly. Season with salt.
3 Boil the rice according to packet instructions then drain. Top the stew with peanuts and coriander leaves. Serve with the brown rice and lime wedges for squeezing over.
MAKE AHEAD
This pie will keep assembled and covered for up to 24 hrs before baking.
Curried chicken pie with cabbage and green bean thoran
For Friday night or Sunday lunch, this creamy korma version will be your go-to when only chicken pie will do.
Serves 6 | Ready in 1 hr 30 mins, plus cooling and chilling d
2 out of 5
• 2 tbsp vegetable oil
• 1 onion, thinly sliced
• 1kg boneless, skinless chicken thighs, quartered
• 120g Asda Korma Curry Paste
• 1 tsp turmeric
• ½ chicken stock cube, made up to 100ml
• 150ml single cream
• 2 tbsp Asda Mango Chutney
• 320g pack Asda Ready Rolled Light Puff Pastry
• 1 egg, lightly beaten
• a little flour, for rolling
• 1 tsp sesame seeds
• 1 tsp black onion seeds
Cabbage and green bean thoran
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, sliced
• 2 tsp cumin seeds
• 2 tsp turmeric
• 1 tsp black onion seeds
• 1 tenderheart cabbage, shredded
• 180g Asda Tender & Crunchy
Trimmed Fine beans, halved
• ½ lemon, juiced
1 For the pie, heat the oil in a large saucepan. Add the onion and salt and fry over a low-medium heat for 12 mins, then scrape the contents into a bowl. Add the chicken to the pan, raise the heat and cook for 7 mins stirring occasionally. Mix in the korma paste and turmeric and cook for 2 mins then return the onion mixture. Add the chicken stock and bring to a simmer. Remove from the heat, stir in the cream and chutney and season with salt. Leave to cool completely.
2 Spoon the cooked filling into a 25–26cm round pie dish. Unroll the pastry and cut 3 x 1cm wide strips from the narrowest end of the pastry sheet. Brush the edge of the dish with beaten egg. Stick the pastry strips along the lip of your pie dish. Roll the remaining pastry on a lightly floured surface so it’s a little bigger than the pie dish. Lay over the filling. Trim the overhang with a knife then crimp the edge of the pastry with a fork or fingers. Brush the pie with the remaining beaten egg. Sprinkle with sesame seeds and black onion seeds. Chill for 30 mins.
3 Heat the oven to 200ºC/180ºC
fan/gas 6. Place the chilled pie in the oven and bake for 30 mins.
4 Meanwhile make the thoran. Heat the oil in a large frying pan. Add the onion and a pinch of salt and fry for 10 mins over a low heat. Stir in the garlic, cumin, turmeric and onion seeds and cook for 1 min.
Add the shredded cabbage, green beans and 50ml of water. Put a lid on the pan and cook for 10 mins, stirring regularly. Season to taste and stir through the lemon juice.
5 Remove the pie from the oven and leave to sit for 10 mins before serving with the thoran.
Per 344g serving
Pandowdy orchard pie
Try this patchwork-effect for the lid, an easy but impressive pastry hack.
Serves 8–10 | Ready in 1 hr 20 mins, plus chilling V d
3 out of 5
• 225g unsalted butter at room temp, cubed
• 25g golden caster sugar, plus 2 tbsp to decorate
• 1 tsp vanilla bean paste or extract
• 2 large eggs, 1 lightly beaten
• 350g Bake by Asda Plain Flour, plus extra for rolling
• ½ tsp fine sea salt
• 2 tbsp ground almonds
• custard or ice cream, to serve (optional)
For the filling
• 3 Granny Smith apples, peeled and each cut into 8 wedges
• 9 Just Essentials by Asda Plums, slightly ripened, halved and stoned
• 150g pack Asda Sweet and Juicy Blackberries
• 100g golden caster sugar
• 1 tsp vanilla bean paste or extract
• 1 lemon, juiced
• 1 tbsp Bake by Asda Cornflour
1 In a mixing bowl cream together the butter, sugar, vanilla and egg until just combined, then, with a wooden spoon, incorporate the flour a little at a time until you have a uniform dough. If you have a food processor, pulse all the ingredients together until combined. Tip onto a work surface, bring together with your hands then halve and form into 2 discs, wrap in clingfilm and chill in the fridge for 30 mins.
2 Meanwhile, for the filling, toss the fruit with the sugar, vanilla, lemon juice and cornflour in a large saucepan. Simmer for 10 mins then leave to cool.
3 Roll one disc of the dough out to the thickness of a £1 coin on a lightly-floured surface then line a 25–26cm pie dish, pressing into the corners and sides – there’ll be a little overhang. Press the edges with a fork. Scatter ground almonds on the base.
£1.05 PER SERVE
4 Heat up a flat baking sheet in your oven. Spread the fruit filling into the pie case. Roll out the remaining pastry to the thickness of a 50p coin and use a sharp knife to cut into wide strips and then squares – they don’t have to be even. Cover the entire top of the pastry with the squares, making sure not to leave any gaps – you will need all the pastry, even the scraps, so re-roll any bits and cut into squares. Chill the pie for 20 mins and heat the oven to 200ºC/180ºC fan/gas 6.
5 Glaze the top (leaving the edge unglazed) with beaten egg and sprinkle with sugar. Bake for 40 mins. Leave to sit for 10 mins after baking and serve with custard or ice cream.
Per 267g (10) serving
Ultimate chocolate, peanut butter and caramel cookies
Add your fave choc to these tripletreat cookies – we like big nuggets of the slightly bitter darker stuff.
Makes 20 | Ready in 45 mins plus chilling V d
3 out of 5
• 200g unsalted butter, chopped
• 100g Asda Classic Crunchy Peanut Butter
• 100g golden caster sugar
• 250g light brown sugar
• 2 large eggs, plus 2 large egg yolks
• 350g Bake by Asda Plain Flour
• 1 level tsp Bake by Asda Baking Powder
• 1 level tsp Bake by Asda Bicarbonate of Soda
• ½ tsp Cook by Asda Sea Salt, plus extra to serve, if you like
• 200g 70% dark chocolate, chopped into large chunks
• 50g peanuts (unsalted), chopped
• 12 Asda Dairy Toffee Sweets, chopped
1 Place the butter and peanut butter into a pan over a low heat and stir for 4–5 mins. Pour the peanut butter and butter mix into a mixing bowl and cool for 5 mins. Add the sugars, whole eggs and yolks and whisk until combined.
2 Add the flour, baking powder, bicarb, salt, chocolate, peanuts and toffees and stir. Chill the mixture for 4 hours.
3 Preheat oven to 180ºC/160ºC fan/ gas 4. Form the mix into 20 balls.
4 Line a large, flat baking sheet with baking paper (or two trays if baking in batches). Place the balls apart from each other and bake for 12 mins. Once cooked, tap the tray on your kitchen surface. Sprinkle each cookie with a little sea salt. Leave to firm up for 5–10 mins before transferring to a wire rack to cool. If using an air fryer, line the basket with baking paper and bake the cookies at 160ºC for 8–10 mins.
BUDGET SAVVY
44P PER SERVE
BEST BITE
Leaving the dough for 4 hours helps with the chewy, crackled texture. Or chill for just 1 hour.
Bewitching potions
Get into the Halloween spirit of things by preparing a devilish cocktail that will add a twist to your spooky celebrations
Chivas down my spine
Whisky, ginger beer, bitters, and a dash of lime – one sip of this fang-tastic drink and you’ll be howling at the moon.
Serves 1 | Ready in 5 mins
FAFF FACTOR 1 out of 5
• 50ml Chivas Regal 12
• 12.5ml lime juice (1½ limes, plus ½ lime for garnish)
• 100ml ginger beer
• ice cubes
• Dash Angostura Bitters
• ice cubes
1 Add ingredients to a tall glass with lots of ice. Stir gently to combine.
2 Garnish with lime slices or wedges.
Chivas Regal 12 Year Old Blended Scotch Whisky, £32/70cl
PHOTOGRAPH STUART WEST
Altos spicy margarita
Turn to tequila for a taste of fiery fun and surprise your guests with a pair of chilli horns on the glass. It’s a Halloween trick that’s sure to be a treat.
Serves 1 | Ready in 10 mins
FAFF FACTOR
2 out of 5
• 50ml Olmeca Altos 100% Agave Plata Tequila
• 15ml agave syrup
• 25ml lime juice (2 limes)
• 2 dashes Asda Fiery Habanero Chilli Sauce
• ice cubes For the garnish
• a few drops of agave syrup
• ½ tsp flaky sea salt
• 2 red Asda Hot and Fiery Bird Eye Chillies
1 Start by preparing your glass: put a few drops of agave syrup onto a small plate, using a pastry brush to spread the syrup around the rim of a coupe glass.
2 Sprinkle sea salt onto another plate and dip the rim of the glass in so it sticks.
3 To make the chilli horns, remove the stems from the chillies. Carefully cut a small slit in the stem ends and slide them onto the rim of your prepared glass with the tips of the red chilli horns pointing up.
4 To make the cocktail, put the remaining ingredients into a shaker along with a good handful of ice. Shake until chilled and strain into your coupe glass.
Olmeca Altos 100% Agave Plata Tequila, £26/70cl
MY KIND OF…
nana nostalgia
It ’ s the Asda Nan Squad takeover this issue as they share their tried and trusted recipes, so that you can make their favourite dishes and treats for your loved ones, too
RECIPES SARAH COOK FOOD PHOTOGRAPHS TOM REGESTER
Meet Nana J
ʻMiss Murgatroyd taught me how to cook at school. One of the first things we learned was how to make pastry, but my favourite thing to make was always corned beef hash. There’s lots of different ways to enjoy corned beef; sometimes I like it in a sandwich with Branston pickle and beetroot. Corned beef was a great thing to have growing up during the war when you couldn’t get meat – I remember turning the key to open the tin and squeezing it out – it was almost like a game! With this corned beef recipe, I’d probably have baked beans on the side [for breakfast], as well as my favourite brown sauce.’
Nana J’s corned beef and egg hash
It might seem like it’s from a different era, but these classic flavours are just as tasty today, using store cupboard ingredients for a light brunch or supper.
Serves 2 | Ready in 35–40 mins, plus cooling
• 300g peeled floury potatoes, chopped into 1.5–2cm chunks
• 1 tsp sunflower or vegetable oil
• 1 small-medium onion, finely sliced
• ¾ tbsp Asda Savoury Worcester Sauce
• ½ tbsp wholegrain mustard, plus extra to serve, if you like
• 15g curly or flat leaf parsley, leaves roughly chopped
• 150g corned beef, roughly chopped
• 2 eggs
1 Boil the chopped potatoes in a large pan of boiling water for 7–8 mins until tender, then drain.
2 Meanwhile, heat the oil in a large, lidded frying pan. Add the onions with a pinch of salt, then cover and cook over a medium heat for 6–7 mins until soft, stirring every so often. Add the drained potatoes and fry for 2–3 mins, stirring occasionally.
3 Stir in the Worcestershire sauce, mustard and about ⅔ of the parsley,
followed by the corned beef. Press everything down well with a spatula to roughly squish together. Fry for 5–6 mins over a slightly lower heat without stirring so a crispy crust forms on the base. Flip sections of the hash over and fry for 2 mins more.
4 Increase the heat under the pan, make 2 wells among the hash and crack in the eggs. Season the tops, cover the pan with a lid and cook for 4–5 mins more until eggs are cooked to your liking. Scatter with the remaining parsley to serve.
Cook’s tip Up your greens by adding 2 handfuls of frozen peas or shredded kale in with the corned beef.
BUDGET SAVVY £1.37 PER SERVE
Meet Nana K
ʻI’m an avid cook and I absolutely love hosting – food is my love language. My passion for food came from my mum – growing up in Malawi on a farm meant we always ate very seasonally with lots of fresh produce. She taught me how to make this aubergine curry, starting with basic spices but still packed with flavour. We usually eat it with basmati rice or fluffy naan breads. It’s a recipe that all my family and friends enjoy, and it makes me happy to see people I love sat around the table connecting over delicious food. Growing my own herbs means the kitchen is never short on flavour, which is handy when we have such a big family – I’m one of 15 children so the stove is always on! My mum always taught me to experiment when I cook – use your eyes and get creative with ingredients. Now my six-year-old grandson joins me in the kitchen, getting involved whenever I am cooking for him or the family.’
Nana K’s aubergine curry
There’s nothing like a homecooked curry made by your nan to soothe the soul – plus, your kitchen will be filled with the smell of spices.
Serves 4 | Ready in 1 hr V GF EF d
2 out of 5 of your 5-a-day
• 1 medium onion, finely chopped
• 3 tbsp vegetable oil
• 15g salted butter
• 2 peppers, red or green or one of each, diced into 1cm pieces
• 3 garlic cloves, crushed
• ¼ tsp cumin seeds
• 1 tsp ground cumin
• 1 tbsp ground coriander
• 2 aubergines, trimmed, halved lengthways and cut into 1cm slices
• 275g chopped or plum tomatoes from a tin (about ⅔ , you can freeze the rest), squashed
• ½ tsp Cook by Asda Garam Masala Spice Blend
• 15g fresh coriander, roughly chopped
• basmati rice, naan, mango chutney, yogurt and chilli sauce, to serve (optional)
1 In a deep frying pan or large saucepan, fry the chopped onions in the oil and butter over a medium heat until lightly golden, about 8–10 mins, stirring occasionally. Add the peppers and garlic for
2–3 mins, followed by the whole and ground cumin and ground coriander. Fry just until the spices are fragrant, about a min, then add a splash of water swiftly followed by the aubergine slices.
2 Keep stirring until all the aubergine pieces are coated in the spiced oil, then pour in the tomatoes, stir and cook on a low heat for 30 mins, stirring occasionally, until the aubergine and peppers are really soft and tender. If it looks like it’s getting too thick add another splash of water after about 15 mins.
3 Turn off the heat and add the garam masala, some salt and pepper and the chopped fresh coriander. Pop a lid on to keep the curry warm, and let the flavours infuse for 5–10 mins, before serving with rice and naan, mango chutney, yogurt and chilli sauce, if you like.
265g serving
Meet Grandma C
ʻThis family favourite recipe came from my mum. I’ve been making it for over 60 years and no-one ever gets tired of it. I even get requests to make it for birthday presents. The whole family knows how to make them, it was the first thing my granddaughter Melissa requested when she moved out to Australia so she could have a taste of home. My first memories of baking are putting on my apron and washing my hands – we didn’t have mixers in those days, so you just had to get stuck in. I bake these pretty much every week, but I do have to keep an eye open as they cool, as my husband usually tries to nab one before I can pack them away. They are so simple to make, and you can switch up the flavour too if you like, I sometimes do blackcurrant jam or lemon curd for special occasions.’
Tell us about your foodie gatherings
We want to know what you’re cooking up in the kitchen with friends or family. Email your story, along with a selfie, to asdamagazineeditor@asda.uk.
Grandma C’s jammy buns
This cookie-cake combo is a moreish take on the jam tart – just like granny used to make.
Makes 12 | Ready in 30 mins, plus cooling V d
2 out of 5
• 225g self-raising flour, plus extra for dusting (or plain flour + 1½ tsp baking powder)
• 100g cold Asda British Unsalted Butter, cut into small chunks
• 100g caster sugar
• 1 egg
• 1 tbsp milk (any kind)
• 50g jam (any kind)
1 Preheat the oven to 180°C/ 160°C fan/gas 4 and line 1–2 baking trays with baking paper.
2 Sift the flour into a large mixing bowl, then drop in the butter. Using your fingers, rub the butter into the flour until it resembles fine breadcrumbs (like a crumble topping). Stir in the sugar.
3 Use a fork to mix the egg and milk together, then add to the crumb mixture using a butter knife. Next, make a rough, sticky dough with your hands.
4 Dust a clean surface with a little extra flour and tip on the dough. Gently press together to form a smoother round. Halve the dough, then halve these pieces again so you have 4 chunks. Break each chunk into 3 pieces to give you 12 altogether. Roll each piece gently between your hands to form a ball, then squash to flatten a little.
5 Arrange the biscuits on the prepared trays, leaving space between them. Press your thumb firmly in the centre of each biscuit to create a dent, then add a tsp of jam into each dent. Bake in the oven for 12–14 mins or until the buns are lightly golden then allow to cool for a few minutes before eating. If using an air fryer, line the basket with baking paper, then bake the buns in batches 160°C for 7–10 mins.
Per 43g serving
BUDGET SAVVY 12P PER SERVE
HACKS LIKE IT more
Test the trend
Everyone’s going mad for air-fryer Yorkies with a Sunday roast, but can a countertop gizmo really rise to the occasion?
Air-fryer Yorkshire puddings
Serves 4 | Takes 20 mins V d
1 out of 5
• 4 tbsp plain flour
• 1 egg
• 3 tbsp milk (any kind)
• 3 tsp vegetable oil
Equipment
• George Home Pudding Moulds, £3.50/4-pack
1 Tip the flour into a small mixing bowl, then beat in the egg. Whisk in the milk until you have lump-free batter. Add a pinch of salt. If you like, rest your batter for an hour at room temperature, or half a day in the fridge.
THE VERDICT
2 Add ¾ tsp of the oil into each metal pudding mould (see right), sit them in the basket of your air fryer and heat for 5 mins at 190°C.
3 Working quickly, pour the batter mixture evenly between the 4 moulds, then air-fry for 13 mins at 190°C. Do not open the drawer for a further 2 mins, then serve the risen, golden and crisp Yorkshire puds immediately (don’t be tempted to open the drawer early or you risk them collapsing!).
We love this – the roast dinner oven juggle is no more. Crisp, fluffy, and golden brown, our Yorkies were puffed up to perfection in a fraction of the time. These were so simple we’ll be upgrading them to midweek staples, too.
For cutting down on cooking times, the air fryer is a gamechanger. Food Editor Clare Knivett helps you get the best out of this kitchen gadget fave
Cooking up golden Yorkshire puds in the air fryer? It ’ s a big ‘ yes ’ from us! BUDGET SAVVY 9P PER YORKIE
A true icon
Air fryers are now so popular that many product lines offer specific cooking instructions, helping you get the best from all your kitchen creations. To make this even easier, we will also highlight where you can use this handy gadget in our recipes with the icon above.
Forget the big ideas, we love these labour-saving tips that’ll cut back on the time you spend in the kitchen
1 BROWNING MINCE
Cross this dreaded prep job off your list forever Spread a pack of mince evenly in the basket, separating the meat with your hands or a wooden spoon. Air-fry at 190°C, stirring the meat every 3 mins to break it up, for 6–9 mins in total until it’s turned a deep brown colour.
2
RISING & PROVING BREAD DOUGH
Brrr… don’t let a cold kitchen in the autumn slow you down Preheat your air fryer for 5 mins at 200 °C, then switch off. Add your dough to an oiled container and shut the drawer to prove in the residual heat, then check after 20 mins.
3 MAKING BOILED EGGS
Makes meal-prepping eggstra efficient with no washing-up Space any large eggs on a rack inside the basket to stop them rolling, then air-fry at 135°C; 9–10 mins for softboiled and 12 mins for jammy. For hard-boiled, air-fry for 15 mins at 135°C (minus a min for room temp or medium-sized eggs), then plunge into iced water until cold enough to peel.
4
MELTING CHOCOLATE
Fuss-free and foolproof – never burn chocolate again Finely chop your bar of chocolate and place the pieces into a bowl; make sure you use a glass, ceramic, or silicone heat-safe bowl – just not made of metal. Air-fry for 3–5 mins.
GEORGE HOME AIR FRYER
If cramped work surfaces and a lack of easy-on-theeye models have put you off, this gorgeous version from George Home might be all the temptation you need. With a sleek, matte black finish and natural detailing, you’ ll want to show off this little beauty in your kitchen. The curvy shape means that, despite its ample 4-litre capacity, it’ll sit prettily on countertops. George Home Matte Black Scandi Air Fryer 4L, £45 *
Air fryer heroes
Expand your air-frying horizons with these easy-to-use tools
Less is more Just a spritz or two of our cooking spray gives you perfect non-stick control.
Asda Sunflower Oil Spray, £1.46/200ml
Keep it clean
Reuseable and easy to clean with grooves on the base to separate grease.
Must-have moulds Your secret weapon for winning air-fryer Yorkies ready in just 20 minutes. George Home Pudding Moulds, £3.50/4-pack
Everyday luxury
Our inspiring new premium range is all about delivering the best taste and flavours, featuring succulent British poultry and beef, delicious cheeses, fine seafood and artisanal breads. Whether it’s a midweek treat you’re after or the star of your get-together, the Exceptional by Asda label promises meals that will make
your mouth water. Focusing on quality and flair, we carefully source the best ingredients from excellent producers to create innovative new recipes for dishes that will take your gatherings to the next level. These exclusive flavours are a touch of affordable luxury that you can only find here at Asda.
Exceptional by Asda Madagascan Tiger Prawns, £5*/150g
Madagascan tender prawns with a subtle sweetness, carefully selected for their succulence.
Exceptional by Asda Mild & Delicate Smoked Salmon, £4.60/100g
Our Exceptional Salmon is responsibly farmed, filleted and smoked in Scotland. The salmon is authentically cured, hung and then smoked in traditional brick kilns over a bespoke wood blend of oak and applewood chips.
Exceptional by Asda British Dressed Crab, £6/140g
Ready-to-eat, specially sourced British crab with flavoursome brown and white meat.
Exceptional by Asda Greek Double Stuffed Halkidiki Olives, £2.70/150g
Large, fruity Halkidiki olives have been handstuffed with pickled garlic and fiery jalapeño chilli and dressed in extra virgin olive oil.
Exceptional by Asda Burrata, £2.45/120g
Produced by third generation Palazzo family using a traditional recipe in the Puglia region of Italy. Authentic stretched curd cheese with mozzarella and cream for a sweet, luxuriously rich taste.
Exceptional by Asda Petit Livarot PDO, £3/250g
Produced at Fromagerie Graindorge in the city of Livarot, this semi-soft washed rind cheese has a bold aroma and salt flavour.
Exceptional by Asda Cave Aged Goat’s Cheese, £3.50/170g
Matured in caves and produced at the Ford Farm Dairy in Dorset. Cheddar-style cheese with a firm texture, as well as a rounded, mild and nutty taste.
Exceptional by Asda Italian Queen Nocellara Olives, £2.70/150g
Harvested in Sicily, Italy, and cured by the Castelvetrano method, which gives the olives their firm texture, and mild, buttery flavour.
Exceptional by Asda San Francisco Sourdough, £2.75/600g
This rustic bloomer is stone-baked for a crispy and delicious crust. The tangy flavour pairs perfectly with soups, stews and gourmet sandwiches.
Exceptional by Asda Cod and Chorizo Traybake, £5*/350g
This Spanish-style cod is baked with a rich tomato sauce and smoky chorizo, then topped with a Manchego crust for a decadent finish.
Exceptional by Asda Free Range Corn Fed Whole Chicken, £6.20/kg
Our chickens are free to roam and forage in open fields in East Anglia and are fed a corn-rich diet for full flavour and succulence.
Exceptional by Asda Yorkshire Bred Crackling Pork Loin Joint, £8/1030g
The Exceptional pork range heroes British Yorkshire Bred meat produced by trusted farmers in the UK. The joint is pre-salted, has a gravy paste and is injected with pork stock.
Exceptional by Asda Welsh Lamb Rump Joint with Garlic, Sea Salt & Black Pepper, £14.50/kg
Individually selected to ensure the finest quality, this Welsh lamb rump joint is hand-prepared with garlic, sea salt and black pepper and finished with a sprig of rosemary to create a unbelievable taste experience.
Exceptional by Asda Pork, Roasted Leek and Bacon Sausages, £3**/400g
These seriously special bangers with a difference are made with quality pork and combined with sweet roasted leeks, smoked bacon and herbs for a deliciously wellbalanced flavour. Try with a dollop of mustard.
Keep an eye out in store for our new Exceptional range
Roasted Leek and Bacon Sausages, 75p/100g
Get the look
Raise a glass to new-season looks and our spooky Halloween special
Sip in style
With their beautifully sculpted shape and colourful teardrop base, our brand new drinking glasses are made to add a touch of magic to every drink. So whether you’re sipping on a refreshing soft drink or a fancy cocktail, let’s toast to adding extra joy to your home. Chunky Green Stem Wine Glass, £4; Chunky Pink Stem Wine Glass, £4
Bomber jacket belle
With its on-trend floral print, this light jacket is a real winner. Floral Quilted Jacket (sizes 8–24), £30
Help BBC Children in Need* and keep warm with these cutsey accessories. Pudsey and Blush Earmuffs, £8 each
Fiery read
Cute
curves
Why settle for straight edges when you can have a row of dainty curves? Scallop Side Table, £32
edit THE Trend ALERT
Embrace
Delicious texture, cool scallops and fun tassels in a dusky pink and cream. Pink Scallop Tufted Cushion, £12
Another thrilling crime chase with the Women’s Murder Club. The 24th Hour by James Patterson, £10
Wine at dusk
Elegant and understated, showcase your favourite pinot noir in oyster pink. Pink Wine Glass** 4-pack, £12
Winter warmer
In rust red, this zip-up coat is perfect weekend wear on woodland walks. Padded Jacket (sizes XS–4XL†), £23
Pink plaid
Can tiddlers rock the mini lumberjack look? Absolutely! Check Shacket (1–8 years), £14/£16/£18
Ray of sunshine
Summer’s over, but your tan is here to stay – squeeze for an instant glow.
Tanologist Body Bronzer, £13
with a fun and quirky bath mat. Heritage Shaped Bath Mat, £10
Girls grown-up
The queen of young people’s fiction reworks her Girls series for adults. Think Again by Jacqueline Wilson, £11
Bear
cub
Editor’s FAVE
Bubbles bliss
Freshen up your bathroom decor with stylish marble accessories. Natural Stone Effect Soap Dispenser, £6
Stoneware chic
Kids will feel so snuggly in this cosy bears hoodie. Borg Lined Knitted Cardigan (1–7 years), £14/£15/£16
Perfect peepers
From bronze to pink, five smoky eyeshadows that’ll get you seen. Rimmel Eyeshadow, £6.95**
Timeless grey and an artisan potteryworthy design brings some style to the table. Concrete Dinner Set*, £25
Pink power
Our pjs are perfect for sofa-time snuggles. Kids’ Tickled Pink Bow PJs (1½–6, 7–14 years), £9/£11†
THIS PAGE Get Cosy Cushion, £10; Pumpkin Mug, £3; Gingham Pumpkin Cushion, £15
Launches in store and online 6 Sept
Time to unwind
Bring all the allure of autumn to your home with this sophisticated new interiors range from the queen of cosy, Stacey Solomon
BELOW Black Beaded Dinner Set, £35; Pasta Bowl, £4, Nibble Bowl, £2 , Platter, £10; Black Tablecloth, £14, Napkins 4-pack, £7, Table Runner, £8; White Washed Coasters 2-pack, £2.50; Beaded Cake Stand, £12 , Wine Glasses 2-pack, £8; Black Candlesticks set of 3, £14; Hiball Glasses 2-pack, £7; Champagne Glasses 2-pack, £7
Set the mood
Darker tones mark a dramatic new direction for Stacey’s autumn collection. Think cosy evenings by the fire with these charcoal hues, which blend beautifully with her classic off-whites across the range. Pumpkins, the hallmark of autumn, also rightly take centre stage. Plush gingham pumpkins with matching ruffled throw cushions add a touch of whimsy to your living room, while dinner parties become feasts for the senses with elegant squashshaped serving dishes, perfect for warming stews.
ABOVE LEFT Pumpkin Plate 2-pack, £10; Small/Large Pumpkin Serving Bowl, £6/£16; White Textured Vase, £15 RIGHT Roaster 20cm/35cm, £5/£10; 12-Cup Muffin Tin, £5; Cast Aluminium Saucepan, £23; Cast Aluminium Stockpot, £38; Glass Jars: 700ml, £4, 1.3L, £5.50, 1.9L, £6, 2.7L, £7
BELOW Cute Ghosts Duvet Cover Set: Single, £16, Double, £20, King, £24, Super King, £28; Tufted Ghosts Cushion, £12; Tufted Ghosts Throw, £20; Mini Light Up Ghost, £4; Shaped Ghost Cushion, £10
Luxury comfort
As the temperature drops, add warmth to your home by layering contrasting textures – another signature Stacey move – for maximum cosiness. Call out to the snug season with these boucle cushions and faux fur throws to create a bedroom so warm and inviting that it’ ll make it impossible to get out of bed on those rainy mornings... When we head into the spooky season, dare to give a subtle nod to Halloween with a bedspread that screams ʻcute’ rather than scary, with these adorable ghost cushions and matching duvet cover sets.
…AND RELAX
Sweet sentiments on cushions are an invitation to sit back and put your feet up.
A year on from your original drop, how have you evolved your collection?
̒It’s a dream come true to design homeware’
We’ve gone for a slowpaced approach, where I feel that everything from my first collection still sits really nicely with this new line, because I want my pieces to be able to stay in the home for as long as possible. So my original throw pillows, for example, look so good with the new charcoal snuggle pillow. They just go so well together, don’t they!
What’s your favourite item in the range?
ABOVE Ditsy Floral
Frill Duvet Cover Set: Single, £16, Double, £20, King, £24, Super King, £28; Pillowcase, £3.50; Fitted Sheet: Single, £8.50, Double, £9.50, King, £10.50, Super King, £11.50; Bobble Fur Cushion, £12; Bobble Fur Throw, £25; Snuggle Up Cushion, £10; Hammered Glass Table Lamp, £28
FAR LEFT Bobble Fur Cushion, £12; Bobble Fur Throw, £25; Get Cosy Cushion, £10
LEFT Knitted Pumpkin Oatmeal, £17
I love everything. It’s actually a dream come true to get to design and create homeware pieces. George literally makes what I think up in my brain, and it’s just unbelievable. I can’t even describe what a magical feeling that is. If I were pushed, I’d say maybe my favourite is the cuddly spider because it’s inspired by one of my children, but generally everything.
You’ve introduced some new colourways… Yes! I’ve brought charcoals and more gold into the colour palette this year because I felt like the collection needed some
depth. I love neutrals –I absolutely love neutrals – and they can go with anything, but the collection needed a bit of oomph. The charcoal is so powerful…
Talk to us about the big pumpkins… Last year, we had a taster of pumpkins with just a handful, and this year, I begged George to go to town on them because they’re my favourite thing to create. We have gone so extra with them this year –we’ve got sequins and little glittery fabric streaks, and we’ve got a giant – and I mean giant – knitted pumpkin. George really let me go for it. And when you look at them, you’re like, ʻ That would look perfect in my house!’
What’s the next exciting step for At Home With Stacey Solomon? It feels weird talking about the next stage because we’re only in Autumn/Winter, but we’ve already been working on Spring/Summer 2025, would you believe? So that is very exciting. And we’re exploring new areas we can branch into so we can mix in what we already love from the previous collections.
Put on a horror show this Halloween and transform your home into spooky town with ghoulishly good decorations. Dress your little monsters in creepy costumes to scare the neighbours, too – boo!
PHOTOGRAPHS MARK SHEARWOOD
OPPOSITE PAGE Pumpkin Dress† (1–4 years), £10; Pumpkin Onesie† (1–6 years), £10; Pumpkin Glow Wand, £2; Spider Felt Treat Bucket, £2; Kids’ Flag Bunting, £1 THIS PAGE Pumpkin Picker Sweatshirts: Baby * (from 0–3 months to 18–24 months), £5, Adult** (sizes XS–3XL), £10, Kids’^ (1–3, 3–6 and
years), £5/£6/£7
THIS PAGE Scythe, £1.50; Ceramic Light-up Pumpkins, £6; Value X-ray Skeleton Costume* (3–14 years), £7; Value Witch Costume* (1–8 years), £7; Caution Tape, £1; Trick or Treat Sign, £2; Spider Felt Treat Bucket, £2; Spider Web, £1
Scream team
When it’s time to ditch the costumes and get cosy, our family PJ sets will mean you can match with your little monsters...
HALLOWEEN
LEFT Wire Pumpkin Decorations, £2; Disco Ghost, £4; Spider Web, £1; Halloween Candles, £6; Skull Candy Bowl, £7; Outdoor Decor Kit, £15; Light-up Twig Garland, £12
BELOW Pumpkin PJs*: Boys’ (1 ½–14 years), £10, Mens’ (sizes XS–4XL), £16, Girls’ (1 ½–14 years), £10, Ladies’ (sizes 6–22), £16, Baby (0–3 months, 3–6 months, 6–9 months, 9–12 months), £7**; Halloween Ghost Duvet Cover Set from £10 (see p87); Ghost Print Pillowcase, £1.85
THIS PAGE Halloween Monsters Duvet Cover Set: Single, £10, Double, £12, King, £14, Super King, £16; Kids’ Monsters PJs* (2–6 years), £7, (7–10 years), £9; Bunting, £1; Neon Pumpkin Light, £20
RIGHT Skeleton PJs: Adult (sizes XS–4XL), £16, Kids’ (1½–6 years), £8, (7–14 years), £10; Dancing Skeletons Duvet Cover Set: Single, £10, Double, £12, King, £14, Super King, £16 Light-up Boo Wreath, £15; Light-up Twig Garland, £12; Skeleton (3-foot), £10
BELOW Halloween Ghost Duvet Cover Set: Single, £10, Double, £12, King, £14, Super King, £16; Halloween Ghost Print Pillowcase, £1.85; 3D Ghost Ball Cushion, £15; 3D Shaped Skull Cushion, £10
Say boo and create a comfy slumber with bedding, blankets and more from our adorable ghost collection. HALLOWEEN
Too cute to spook
Happy haunting Boo Hanging Wall Art, £8
Phantom fingers
Hand Wine Glass 4-pack, £8
Spell–binding Book Decor, £6
haunted house
Creep along the seasonal aisle for cute surprises (that won’t scare your budget!)
Bony beam
Large Skeleton String Lights, £6
Witches welcome Light Up Boo Wreath, £15
Ghost-ee Ghost Family Mugs, £6
Ghoulish glow Halloween LED Candles, £6
Skull-duggery
Large Painted Ceramic Pumpkin, £14
Feel good
Easy wins to help you be your best from the inside out
Bear hugs
Cosy up this autumn with our exclusive BBC Children in Need sleepwear. It’s sooo cuddly! Our cotton-rich PJs feature yellow or pink Pudsey patterns – and we also have super-soft fleece onesies for both grown-ups and kids. Don’t forget to grab a pair of our cute Pudsey ears, too. They’re the perfect accessory to show your support for BBC Children in Need in the run up to their Appeal on 15 November. Not only will you stay snug, but you’ll also be supporting an amazing charity. Essential BBC Children in Need Pudsey Twosie PJs (1½ –6 years, 7–14 years), £8/£10*; BBC Children in Need Pudsey Ears, £4.50*
LIVE BESTyour
AUTUMN
Take time for you with healthy habits and self-care tips that’ll help you thrive through the new season
WORDS LOUISA STREETING
FOCUS ON… Gut health
Ellie Howard, Asda Nutritionist
We have millions of microorganisms in our gut, known as the gut microbiome, and the exact make up of this varies from person to person. New research is looking at how the foods we eat may alter our microbiome, and how it digests the foods we eat. Fibre is something that we are not eating enough of in the UK, which in turn has an impact on our gut health. The average adult in the UK only eats around 20g* per day of the recommended 30g**.
Here are our top products to increase your fibre and support gut health.
1 Swap your white bread for seeded, which will help you get that needed 30g of fibre.
2 Tuck into a fibre-rich bowl of chicken, butternut squash, kale and grains.
3 For a fibre boost try the Mexican-style salad, it makes a great packed lunch.
Want a simpler way to boost your nutrition?
Look out for Live Better logos and The Health Menu by Asda labels across dozens of products.
The Health Menu by Asda Spiced Harrissa Chicken Bowl, £3.50/380g
The Bakery at Asda Seeded Thick Sliced, £1.10/800g
The Health Menu by Asda Spicy Mexican Style Salad Bowl, £2/280g
CONSIDER…
Niksen
Escape the daily grind of modern life and try the art of doing nothing.
Unlike mindfulness and meditation, ‘niksen’ is a Dutch wellness practice that encourages you to daydream or walk without purpose to try to curb anxiety.†
Myth
buster: Cold water therapy has surged in recent years, with advocates like Wim Hof hailing its potential for boosting physical and mental wellbeing. However, there is currently very little scientific research proving its preventative health benefits.°
FOUR WAYS TO UP YOUR PLANT INTAKE
Wondering what other foods count towards your plant total outside of fruit and veg?
Wholegrains
Unrefined grains like oats and wild rice are higher in fibre.^
Asda Scottish Porridge Oats, £1.25/1kg
Pulses
To bulk out meals, lentils are low in fat and a good source of fibre and protein.^
Asda Red Lentils, £2/500g
‘Making time for art helps me unwind’
ʻAfter a long day, I enjoy doing something creative that doesn’t involve much thinking or looking at a screen. You can do drawing from pretty much anywhere, so I like to take a window seat in a coffee shop or sit in the park if I’m lucky with the autumn weather. You can completely lose yourself when you put pen to paper, which helps me to block out any stressors. Plus, it’s so gratifying when I finish a drawing, especially after I’ve been working on it for a while.’
Jemima Homer, 28, Asda Customer from Bristol
Do you have a wellbeing story to share?
Tell us your experiences – email asdamagazineeditor@asda.uk
Nuts and seeds
Both are a good source of protein1 –use to top soups and salads or as a snack.
Asda Three Seed Mix, £1/150g
†london.sunderland.ac.uk/about/news-home/health-wellbeing/niksen/; °ncbi.nlm.nih.gov/pmc/articles/PMC9518606/,bupa.co.uk/newsroom/ ourviews/cold-water-therapy and ncbi.nlm.nih.gov/pmc/articles/PMC8424088/; ^nhs.uk/live-well/eat-well/food-guidelines-and-food-labels/ the-eatwell-guide;/ 1nhs.uk/live-well/eat-well/how-to-eat-a-balanced-diet/the-vegetarian-diet/; Asda Scottish Porridge Oats, 12.5p/100g; Asda Red Lentils, £4/kg; Asda Three Seed Mix, 6.7p/10g; Frozen Cook by Asda Casserole Root Veg Mix, £1.50/kg.
Veggies galore
Pre-prepared veg to toss into the pot. Frozen Cook by Asda Casserole Root Veg Mix, £1.50/1kg
BREAKFAST WITH CHAMPIONS
‘We want to
empower people to be unafraid of seeking help’
Asda’s Jane Atkin and Taj Sandhu from Changing Suits meet ahead of Breast Cancer Awareness Month
WORDS LOUISA STREETING PHOTOGRAPHS STEVE SAYERS
Asda Community Champion, Jane Atkin from the Swindon Haydon store, helped secure a £700 grant for Changing Suits. The non-profit was cofounded by sisters Taj Sandhu and Bal Kaur to address health inequalities and break down cultural barriers in the South Asian community. Jane and Taj speak about the importance of breast-checking and reducing any social stigmas.
Taj: I met you at Changing Suits’ first-ever event on breast cancer. You’re so passionate, and it’s always a pleasure to talk to you.
Jane: I was truly in awe of what
you were doing, and I still am. You recently hosted an amazing event where over 100 women attended.
T: We did indeed! With the help of Breast Cancer Consultant Anushka Chaudhry, who showed everyone how to check their breasts. We also held a traditional dance called Giddha at the event, so the women could also have a bit of fun, too.
J: The activities and events at community space, The Hutti, are flourishing. You’re so busy with your crafting group, gardening, Bollywood dances, yoga, health and wellbeing, and your podcast.
T: Thanks to Asda, we’ve put £700 towards providing
(L–R) Jane Atkin, Community Champion at Asda Swindon, sits down with Taj Sandhu, of non-profit organisation Changing Suits
BREAKFAST
wellbeing resources in different languages. For instance, in some South Asian languages, there isn’t a word for ‘breast’. We want people to feel more comfortable to speak about things they were once afraid to talk about.
J: During October, the whole store turns pink for Breast Cancer Awareness Month, and we wear our best pink outfits. We fundraise all year round for Asda Tickled Pink’s charity partners, Breast Cancer Now and CoppaFeel!. But it’s not just about the donations, it’s also about spreading awareness.
T: Awareness is key. We have created a safe space for people to open up about physical and mental health issues. We’re seeing more people come to share their problems, which they would have found incredibly difficult to do in the past.
J: It can be so tough for people to speak out. I chat with youngsters who are going through puberty and have questions on the changes in their bodies. Breast cancer can happen at any age, whether you’re young or old, a man or a woman.
T: In South Asian communities, the stigma is still there, it’s improving but some don’t want to talk about
health issues like breast cancer because they fear judgment from their community.
J: Social stigma is still such a struggle for so many people. Some members of my Wednesday coffee morning crew have relatives who have had, or are currently dealing with, breast cancer. This means they have the sensitivity to listen to customers and help them to open up.
T: The crucial thing for us is providing education and making a change in people’s lives. That’s why we’ve loved creating the Changing Suits podcast these past three years, to empower people to seek help. We can share our discussions on different topics even more widely, and it’s amazing to see the positive impact it has had on our listeners who live all over the world.
J: If people feel like there’s something not quite right, they should get it checked out. I had bowel cancer last year, and I was able to recognise the subtle changes in my body, so I’m a big advocate of speaking up about it.
T: An early diagnosis is crucial. Once you’re in the system, the NHS supports you. At Changing Suits, we always encourage people to check their breasts and pecs regularly. Even if it’s a small bump that you think is nothing, it’s better to be reassured.
J: And it’s not always a lump. It could be tenderness, a rash, swelling, a change in size and texture, or leakage. It may not be serious, but it’s important to be able to spot the signs. With Asda Tickled Pink, we ensure there are breast-checking reminders in
‘If people feel like something isn’t quite right, they should get it checked out.’
stores all year round. Checking regularly can save lives.
T: We are working on a new 12-month project that will focus on cancer awareness. We’ll be coming to see you again soon!
J: Come on down and speak to me! We can have a coffee and a catch up. I look forward to it.
Get
involved!
T: When I go to Asda, it’s like visiting family. Everyone is so very kind and friendly – it’s such a welcoming community.
J: We love supporting you and Bal – we’ve seen the organisation bloom over the past three years. I have the privilege of supporting you, along with so many other groups. That’s what makes this role so rewarding for me.
We’ve been supporting leading breast cancer charities since 1996 working with Breast Cancer Now and CoppaFeel! to raise funds for better treatments, vital education and life-changing support. For more information on breast cancer, visit asda. com/tickledpink or look out for Tickled Pink products in store.
The venue
Olive Tree Café, Swindon
your chance to win a £250
ASDA GIFT CARD
This week’s shop (and more!) could be on us. Simply complete our reader survey to be entered into our epic prize draw
Here at Asda Magazine, your feedback is super important to us. Have you liked a recipe in the mag and need to share? You may have found one of our features only so-so. Tell us about it – the good and the could-do-better – and you may be in with a chance of winning a fantastic prize; there are runners-up prizes, too. So, play your part in making your fave food mag even better and enter our survey today – it takes just 10 minutes of your time.
Once you have entered, we’ll put you into our prize draw where you could come away with a whopping £250 gift card to spend in store or online. Plus, there are two runners-up gift-card prizes of £50 and £25 up for grabs. For your chance to win, visit asdamagsurvey. com or simply scan the QR code below to be whisked away to our questionnaire. Make sure you’ve completed it by 11.59pm on 28 October 2024 to be entered. Good luck!
asdamagsurvey.com to be in with a chance of winning!
let the countdown Begin!
Christmas is coming, so get ahead of the game with our seasonal sneak peek – six deliciously indulgent festive foodie essentials, created to help you make the most of every magical moment
1
getting into the spirit
Toast the festive season with delicious drinks.
Our Black Cherry Gin is an enticing festive tipple. Or why not try our Extra Special Spiced White Chocolate Cream Liqueur, where vodka is blended with smooth Irish whisky, Madagascan vanilla, aromatic clove, cassia and nutmeg and rich double cream.
2
off to the B est start
For starters to remember, try our Exceptional King Prawn & Lobster Cocktails with layers of delicate Marie Rose mousse, and a charred tomato cocktail sauce finished with juicy prawns and lobster. Or enjoy the oohs and aahs when you bring our Exceptional Oak Smoked Scottish Salmon dressed with king prawns, lemon slices and dill to the table.
3 the M ain event Turkey traditionalists will love our Exceptional Heritage Slate Turkey Crown with Fruity Fig and Whisky Stuffing and a Warming Honey Glaze
This classic bird is free range and packed with a sweet and savoury stuffing. With a herb bouquet and chicken schmaltz butters, this is Christmas lunch done right!
5 what ’s for pud ?
Take a sneak peek at the festive goodies coming your way this year! Make this year
Not going for the classic Christmas pudding this year? Then put our Exceptional Sticky Toffee Swirl Pudding at the top of your shopping list. Boasting an all-butter sponge made with luxurious Deglet Nour dates, this showstopping dessert has serious star power when topped off with its melting caramel sauce.
4
soMething a little different
Not a fan of turkey? Not a problem! Instead, try our Exceptional Bone in Beef Pie, with its slow-cooked Aberdeen Angus beef, caramelised onions, mushrooms, oak-smoked bacon and Salsa Truffina, wrapped up in an all-butter pastry case.
from 6 November
6 and to finish …
There’s always room for cheese, right? Our Exceptional Specialty Cheeseboard hits all the right notes with a Swiss Gruyère, a full-bodied XO Gouda, a P’tit Grey and a Blue d’Affinois. Prefer British cheese? Opt for our Exceptional Cheeseboard & Knife with Wykes Extra Mature Cheddar, a tangy, fullflavoured cheddar made in Somerset. DON’T MISS OUR CHRISTMAS ISSUE! Available
What’s on my plate…
Fitness expert and national-treasure-in-themaking Joe Wicks talks food, family and joining forces with Asda
WORDS ALEX DREW
Hi Joe! How’s life treating you at the moment?
Well, I’m a dad to a new little baby boy, which is amazing. And I had a great summer, so now I’m focusing on back to school and getting kids engaged again. Let ’s get families moving, let ’s get people inspired!
Tell us about Cashpot for Schools… I’m so excited about this campaign. I love getting out there and visiting schools, but when I do, I often see the struggles they have. Many aren’t able to buy basic stuff like equipment or facilitate trips and school competitions. With Cashpot for Schools, money you earn by shopping at Asda goes straight to a Primary School of your choice. So, it ’s a brilliant way of supporting your community – just by being a great customer.
You’re also working on a recipe series with Asda... That ’s right! As a child that grew up on a council estate, living on benefits, we had a very unhealthy diet. Lots of frozen meals, chocolate, crisps, sandwiches… That was the food I grew up on. And although you can survive on this food, it definitely affected my energy and my mood. I was very disruptive. Because I know what it’s
like being a child in that environment, I want to help lower-income families put better food on their tables. Even if it ’s one meal a week – I’ll be so proud. Asda has the same vision as me, so if we can make that difference together, that’d be really great. So that’s what our recipe series is going to focus on – quick and healthy family food.
Health and nutrition is at the heart of everything you do. What’s the ultimate goal?
I want to help people understand the connection between good food and good mood. The better the decisions you make, the better you’ll feel. It’s all connected. I’m never going to say ʻdon’t eat this, don’t eat that ’. I’m very open about what I eat. If I’m having a bad week and I’m eating loads of ice cream, it’s giving me a bit of energy, but I’m also exhausted. I feel bloated, I’m tired... And I think it’s that honesty that’s really powerful and the reason that I connect with so many people.
What’s next for you?
Hopefully more live events. I held one at Kew in the summer and it was amazing. I love bringing people together. There’ such a great energy. You just can’t get
that through a lens or through a DM. Someone looking you in the eye or giving you a hug while they thank you for doing what you love. It ’s a lovely way of giving back to the people who have invested in you.
To find out more about how we’re working with Joe to raise money for schools, head to p16 for details of how you can join in with our exciting Cashpot for Schools initiative.
5 quick-fire questions
If you were a pudding... Easy. I ’ d be a sticky toffee pudding with ice cream, but with loads of sauce. I ’ve got a real sweet tooth!
Scrambled, fried or poached? I ’m a fried-egg guy. With some sourdough. Lovely!
What’s always in your basket? Fruit! I absolutely love fruit. Especially berries.
Favourite cooking hack? I keep a little bowl to one side for scraps. It keeps your workspace tidier and more organised.
After a long day I fancy… Marmalade on toast. It’s my favourite.
M ake the Most of your Budget !
Earn Pounds not points** with Asda Rewards on 100s of products across the store. Scan the QR code to join now!
Just Essentials
If you’re shopping on a tight budget, look out for the Just Essentials range across the store for great-value basics that will help you save.
Fab 5
Look out for our Fab 5 selected fruit and veg each week for under £1. Delicious, quality-checked produce for a more affordable way to help you get your 5-a-day!
We’ve dropped 1,000s of prices on your favourite brands and essentials. Look out for the Price Drop logo in store and online.
