FREE
FEBRUARY 2018
WORLD BOOK DAY Let kids dream
big with costumes & teatime treats
GREAT TOUR OF CHINA Celebrate Chinese New Year with regional recipes
Stack ’em up! Share more love with pancakes for every occasion and a Valentine’s Day menu for under £1 a serving
Food | Living | Health | Homes | Style
GOOD LIVING FEBRUARY 2018
Photograph: Ria Osborne. Styling: Luis Peral. Food styling: Jenna Leiter
Welcome
There’s nothing like a celebration to make these dark, winter months that bit more bearable. And this month, it’s Chinese New Year, which is a great Sarah Thom excuse for a feast – our round-up of Asda Editor delicious regional cuisine from the Far East (p53) is sure to tickle your taste buds. I was born in the Year of the Tiger and us tigers are typically brave and love to discover new things – something I plan to indulge by making our Shanghai-style dumplings. I don’t need a fortune cookie to tell me they’ll be delicious! While I don’t go big on 14 February, I’m head over heels in love with our Valentine’s Day menu (p15) – what better way to show someone you care than treating them to a fine dining-style dinner for two? Plus, each of our recipes costs less than £1 per serving – proof you don’t need to be extravagant to show how smitten you are.
Sarah 80
Editor’s picks
Feel body confident with George lingerie
53
A flavour-packed feast for Chinese New Year
11
Churros are the way to anyone’s heart…
GOOD LIVING | 3
GOOD LIVING
42
Contents
LIVING 6 Have a heart Our pick of heart-inspired treats 62 Share a story The best books and looks for World Book Day 73 Smart living Our experts answer your questions on homes, parenting, pets and money 88 Animal instinct Unleash your inner canine to live better in 2018’s Chinese Year of the Dog FOOD 8 #Lovefood The latest foodie news and trends 11 Sweet hearts Churros for food lovers to share 15 Date-night dining… Three courses, each for less than £1 per serving
*
21 Family favourites The Great British Bake Off winner Sophie Faldo explains how she fell in love with goulash 23 4 ways with dates Keep ’em sweet with our fruity dishes 28 Food for the soul Reader recipes that spark very special memories 35 On the flip side Tuck into our pancakes for breakfast, lunch or dinner 42 One-pot wonders So-simple weeknight family meals that can be cooked in a single pan 47 ‘You can lose weight and enjoy what you eat’ Top chef Tom Kerridge celebrates flavour with his reduced-calorie food
62
53 The taste of China Take a gastronomic tour with top regional Chinese recipes 67 We’re all mad here… Feed kids’ imagination on World Book Day with a Mad Hatter’s tea party 90 My foodie life Ruby Wax talks sausages, chicken and hot fudge sundaes STYLE 79 Soft focus We heart this romantic lingerie 80 Love you first Four inspiring women explain how to adore yourself just as you are 85 Starship troopers Shimmer and shine with make-up that’s out of this world
ON THE COVER Waffle stack with maple berry compote, p35 Photograph: Stuart Ovenden. Styling: Jenny Iggleden. Food styling: Jenna Leiter
HEARST Editor Hannah Barr Deputy editor Terry Barbrook Digital director Mango Saul Digital content editor Sarah Alcock George fashion director Michael Temprano Art director Alex Nicholas Art editors Natalie Williams, Jack Cunningham Senior designer Melina Spasic Chief sub editor Heledd Williams Senior sub editors Sue Sharrock,
Gwennan Thomas Food editor Gregor McMaster Features writer Harriette Casey Senior digital writer Rebecca Shepherd Fashion assistant Karan Rai Head of client services Kirsty Ware Senior account manager Sonia Gouveia Senior account manager Nafeesa Yousuf Senior account manager Nikki Little
Account manager Annaliza Dowding Senior account executive Arianna Salenius ASDA Editor Sarah Thom Asda content planners Amy Cawthorne, Jo Shaw Good Living content coordinator Joy Shibukawa-James ADVERTISING Chris Hall For sales enquiries, please contact chris@gigretail.co.uk
Good Living is published for Asda by Hearst Magazines UK, the trading name of the National Magazine Company, 72 Broadwick Street, London W1F 9EP; 020 7439 5000; hearstmagazines.co.uk. Registered in England 112955. Printed in the UK by Prinovis. Print sourced by HH Associates. Promoter is Asda Stores Ltd unless otherwise stated. © 2018 Hearst Magazines UK. All rights reserved; reproduction of any part of this magazine is not allowed without the written permission of the publishers and the institution. Prices correct at time of going to press. Product availability may vary. Good Living is a member of the Independent Press Standards Organisation (which regulates the UK’s magazine and newspaper industry). We abide by the Editors’ Code of Practice and are committed to upholding the highest standards of journalism. If you think that we have not met those standards and want to make a complaint, contact complaints@hearst.co.uk or visit hearst.co.uk/hearst-magazines-uk-complaints-procedure. If we are unable to resolve your complaint, or if you would like more information about IPSO or the Editors’ Code, contact IPSO on 0300 123 2220 or visit ipso.co.uk.
28
PROMISES
TO PROVIDE FAMILYFRIENDLY MEALS THAT: Save you time and money Reduce your food waste by making the most of the pack sizes you’ll find in store Are nutritionally balanced, using everyday ingredients
We test each recipe at least three times in an ordinary kitchen, to make sure it works for you first time and every time
LOOK OUT FOR THESE SYMBOLS: Vegetarian
Vegan
Gluten-free
Dairy-free
GET IN TOUCH
editor@asdagoodliving.co.uk Like Asda @asda #goodliving Share your pictures #goodliving Write to The Editor, Good Living Magazine, Asda House, South Bank, Great Wilson Street, Leeds LS11 5AD Call Asda on 0800 952 0101
ASDAGOODLIVING.CO.UK GOOD LIVING | 5
Editor’s pick FEEL THE HEAT Serve up a Valentine’s feast with these hand-on-your-heart gloves. Heart oven gloves, £4
LOVE STRUCK Pop on this sweet PJ tee and snuggle up with a rom com. Faux fur heart PJ top*, £6
have a heart For Valentine’s Day vibes, check out our favourite heart-inspired treats
SET THE MOOD ...with this cute heart-shaped light. Love is in the air! Heart light, £7 6 | ASDA.COM
NEW FLAME Candlelit dinner for two? Yes please! Heart oil burner, £4
BELONG TOGETHER
POUR YOUR HEART OUT
Display your love with a decorative declaration. Metal hearts ornament†, £6
It’s full steam ahead thanks to this stylish retro kettle… Heart pyramid kettle 1.7L, £25
GOOD LIVING
LIGHT OF YOUR LIFE
YOUR CUP OF TEA
HEART TO HEART
Dim the lights and create the perfect mood. Heart marquee light**, £10
Who said romance is a mug’s game? Heart mug, £2
Switch this on and the atmosphere is electric! Wire double heart light**, £10
SOFT TOUCH
GLOW FOR IT
The kids – and you – will love this bright and comfy beanbag. Heart beanbag†, £35
Forget old flames and treat yourself to this new candleholder. Heart shaped tea light holder, £1
MAIN SQUEEZE
SWEET ON YOU
WHAT’S IN STORE?
Channel Cupid and his bow with this on-point cushion. Heart cushion†, £5
Wear your heart on your sleeve with this pretty-in-pink blouse. Heart printed shirt, £12.50
Spruce up any room with this chic storage solution. Woven heart storage unit†, £18
Selected stores only, subject to availability. Online delivery charge may apply. 40p bag charge and delivery charge may apply online. *Available until 17 February 2018. PJ bottoms are sold separately. **Also available online. †Only available online
ASDA.COM | 7
LoveFood
FOOD EDITOR GREGOR SHARES THE LATEST FOODIE NEWS
BEST OF THE SEASON
‘
Juicy and tasty, Asda’s Farm Stores Plums grown in South Africa are the perfect thing to sweeten up your kitchen in that chilly overlap between winter and spring. I like them stewed with a splash of water and a little sugar until they simmer down into a beautiful, deep purple compote. Serve this sticky treat with your morning porridge or top with crumble and bake in the oven for a warming pud. If you prefer your plums fresh, ripen them in a bowl or on the windowsill, then slice into eighths and toss into a salad with crumbled goats’ cheese and a dash of red wine vinegar, olive oil and wholegrain mustard. Delicious!
Serve them something special with a tasty tear-and-share pizza. Heart-shaped pizza, £2*
8 | ASDA.COM
Made for butter and jam – and breakfast in bed! Heart crumpets, £1** (4-pack)
‘
WE HEART THESE
Who doesn’t love a bit of cheese? Extra Special Neufchâtel, £2.50 (200g; 80p/100g) or 2 for £3.50
GOOD LIVING
Chef notes
IN STORE THIS MONTH
Skip the sugar
‘If you’re looking to cut back on sugar for Lent, there are lots of ways to still enjoy sweet treats. Look for sugar-free products, from hot chocolate to jelly, as well as foods with no added sugar, such as muesli. Try baking with natural alternatives to refined sugar; honey and agave and maple syrups often require smaller measures. Using fresh fruit, carrots and coconut in cakes and puds gives sweetness but also adds fibre, vitamins and minerals. And vanilla, cinnamon and star anise can increase the perception of “sweetness” in a dish without adding actual sugar. Sweet!’
kids w
Tefal Non-stick 25cm Unicorn Frying Pan, £12†
‘
CHOCOLATE COATED
Kitchen kit
You and the kids can enjoy making unicornshaped pancakes in this fun frying pan. And with Tefal’s new easyglide nonstick coating, the pancakes will be super-easy to flip, too. Serve with Nutella and cream!
‘
li l love!
Made from humble spuds, these moreish, barbecue-flavoured snacks are popped (at high pressure and temperature) rather than fried. Grab a bag and enjoy a bite with all the flavour and less fat than regular crisps. Asda BBQ Flavour Popped Chips††
New
Serving Suggestion
Energy
Each (ovenbaked) 1/2 pack contains Fat Saturates Sugars Salt
362 kJ 0.6g 143 kcal Low
3%
XXg 6 x 2 packs
Vegetarian
1%
0.1g Low
1%
12g
High
13%
0.1g Med
2.5%
of your reference intake Typical energy values per 100g: 235kJ/56kcal
Our new American-style chocolate sandwich cookies are filled with mouthwatering fluffy cream and coated in milk or white chocolate. One word: awesome! Asda Cookies & Cream, £1.29 (252g; 51p/100g)
Photographs: Getty Images
Page-turner
‘Mary Berry is always my first choice when it comes to favourite British recipes. Her latest book, Classic, £13, ties in with a new BBC One series and showcases simple, reliable dishes such as Perfect Loin of Pork with Apple Sauce and Luscious Lemon Meringue Pie – all with Mary’s top tips and techniques for fuss-free, foolproof cooking.’
Get stuck into this twin pack of delicious caterpillar rolls – made from scrummy chocolate sponge with a milk chocolate coating. Lovebugs**, £3 (2-pack)
Selected stores only, subject to availability. Minimum spend may apply online. 40p bag charge and delivery charge may apply online. Children should always be supervised in the kitchen, especially when handling hot items and using knives and other sharp tools or components. Remember to wash your hands before and after preparing food. *Only available from the pizza/deli counter from 7–14 February 2018. **Available from 1-14 February 2018. †Price from 8 February 2018. ††Available from 5 February 2018
ASDA.COM | 9
SWEET HEARTS
Food
An ideal token for any of the food lovers in your life
M
aybe you’re in the mood to share something sweet this Valentine’s Day, so why not try our churros? Crisp, golden and dusted in cinnamon, these pastry-based snacks are oh-so-tasty. Turn over for the recipe, and keep on reading for our special date-night menu…
Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online
ASDA.COM/GROCERIES | 11
FOOD
Cinnamon churros
Team with a creamy choc sauce and a raspberry liqueur dip – for grown-ups only MAKES 6 READY IN 40 MINS PRICE PER SERVING 44p
1 In a jug, add the butter and vanilla to 100ml boiling water. Stir until the butter has melted. 2 Put the flour in a large bowl and make a well in the centre. Pour in the butter liquid and beat until smooth. 3 Fit a piping bag with a star nozzle and fold down the edges of the bag. Fill with the batter. 4 Line a baking tray and pipe on palm-sized heart shapes. Pinch the ends together with wet fingers. 5 Put in the freezer for 15-20 mins, until firm. 6 In a bowl, stir together the spices and 2tbsp of the sugar and set aside. 7 In a large, deep pan, heat the oil to 180C or until it sizzles when tested with a small piece of bread. 8 Cook 2 churros at a time for 3-4 mins, until golden brown, turning occasionally. Test the oil is hot enough in between batches. 9 Drain the churros on a plate lined with kitchen 12 | ASDAGOODLIVING.CO.UK
These Spanish snacks are bound to hit the sweet spot!
roll, before tossing in the sugar and spice mixture. 10 To make the raspberry sauce, cook the raspberries with the rest of the sugar in a small pan until soft. Mash with a fork and stir in the Chambord. Pour into
a small bowl to serve (sieve beforehand, if you like). 11 To make the chocolate sauce, break the dark chocolate into a microwavesafe bowl. Microwave for up to 1 min to melt, stirring every 20 secs. Pour in the
cream and leave to sit for 1 min. Stir until melted and thick. Pour into a bowl to serve. Energy
Each 120g serving contains Fat Saturates Sugars
Salt
High
Low
1,446kJ 19.0g 346kcal Med
17%
27%
7.6g 20.2g 0.19g
38%
Med
22%
3%
of your reference intake Typical energy values per 100g: 1,205kJ/288kcal
If you look under 25 and want to buy age-restricted products, you will need to prove your age. Challenge 25. No I.D. no sale
Photographs: Toby Scott. Styling: Davina Perkins. Food styling: Jenna Leiter
● 25g unsalted butter ● 1tsp vanilla essence ● 125g self-raising flour ● ½tsp cinnamon ● ¼tsp ground nutmeg ● 3tbsp caster sugar ● Vegetable oil, for frying ● 150g frozen raspberries ● 2tbsp Chambord ● 100g dark chocolate ● 100ml single cream
FOOD
Date-night dining… …doesn’t have to cost a fortune. Each course of our Valentine’s menu is less than £1 per serving
6 en M u SERVES 2
Silky-smooth chocolate pots 84p*
*Price per serving
is s o f s p i c e
Slow-cooked beef ragu & cauliflower mash with lettuce, peas & bacon 98p*
Ak
Photographs: Vincent Whiteman. Styling: Rob Merrett. Food styling: Matthew Ford
Creamy sweet potato soup 92p*
ASDAGOODLIVING.CO.UK | 15
92p per serving
Creamy sweet potato soup Made with rich coconut milk and spicy chorizo SERVES 2 READY IN 50 MINS
● 50g Extra Special Spanish Chorizo, chopped ● 1 onion, chopped ● ½ red chilli, chopped ● 200ml Asda Reduced Fat Coconut Milk ● 1 medium sweet potato, peeled and cut into chunks ● 500ml hot stock made with ½ vegetable stock cube ● Juice 1 lime ● 1tbsp roughly chopped coriander
1 Fry the chorizo in a large pan for 5-8 mins over a medium heat, until crispy. Remove with a slotted spoon. Set aside. 2 Add the onion and red chilli to the pan. Cover and fry on low for 5-8 mins, until softened. 3 Add the coconut milk, sweet potato and stock. Boil 16 | ASDA.COM/GROCERIES
then simmer, covered, for 25 mins until the sweet potatoes are soft. Add the lime juice. Blitz with a handheld blender until smooth. 4 Divide between 2 bowls and sprinkle with the chorizo and its oil, the coriander and freshly ground black pepper. Energy
Each 592g serving contains Fat Saturates Sugars
Salt
High
High
1,437kJ 17.8g 343kcal Low
17%
25%
8.9g 11.8g 2.13g 45%
Low
13%
36%
of your reference intake Typical energy values per 100g: 243kJ/58kcal
Slow-cooked beef ragu & cauliflower mash with lettuce, peas & bacon
Tender beef plus delicious, creamy cauliflower mash are an ideal match SERVES 2 READY IN 2 HRS 20 MINS
● 2tsp rapeseed oil ● 1 onion, finely chopped ● 1 celery stick, finely chopped ● 2 cloves garlic, finely chopped
● 150g Asda Cook From Frozen Diced Beef ● 250ml hot stock, made with ½ beef stock cube ● ¼tsp dried oregano ● ½ x 400g can Smart Price Chopped Tomatoes in Tomato Juice ● 200g Frozen For Freshness Cauliflower Florets ● 1tsp extra virgin olive oil ● 1 rasher smoked streaky bacon, chopped ● ½ Grower’s Selection Romaine Lettuce Heart, chopped ● 30g frozen peas ● Fresh basil, to serve
1 Heat the oil in a pan and fry the onion, celery, garlic and beef for 5-8 mins until the veg is soft and the meat is browned. 2 Stir in the stock, oregano and tomatoes. Bring to
the boil and simmer, covered, for 2 hrs, stirring occasionally, until the meat starts to fall apart. 3 Put the cauliflower in a pan with 100ml boiling water. Cover and simmer for 8 mins until soft. Drain well and mash with the olive oil and some black pepper. 4 In another pan, cook the bacon on a medium heat until crisp. Add the lettuce and fry until golden and wilted. Add the peas and cook for 2-3 mins until heated through. 5 Divide the cauliflower mash between 2 bowls, top with the beef ragu and garnish with basil leaves. Serve with the lettuce, peas and bacon on the side. Energy
3 of your 5-a-day
Each 602g serving contains Fat Saturates Sugars
Salt
Low
Low
1,209kJ 12.0g 289kcal Low
14%
17%
3.0g 12.0g 1.57g 15%
Low
13%
26%
of your reference intake Typical energy values per 100g: 201kJ/48kcal
FOOD
a n m r d a te n W
d er
98p per serving
Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online
ASDA.COM/GROCERIES | 17
FOOD
S w e e t o n yo u
84p per serving
Silky-smooth chocolate pots Totally tempting, decadent fluffy puds SERVES 2 READY IN 50 MINS
● 5g unsalted butter ● 2tsp cornflour ● 1tbsp cocoa powder, plus extra to dust ● 3tbsp caster sugar ● 100ml semi-skimmed milk ● 1 egg, yolk and white separated ● 125g pack Farm Stores Raspberries, to decorate
1 Preheat the oven to 180C/160C Fan/Gas 4. 2 Grease 2 ovenproof ramekin dishes or mugs with the butter. 3 In a bowl, mix together the cornflour, cocoa powder and caster sugar with a little cold milk. Heat the rest of the milk in a pan until it begins to steam. Remove from the heat.
18 | ASDAGOODLIVING.CO.UK
4 Gradually whisk the hot milk into the cocoa mixture until smooth. Return to the pan and heat gently, stirring continuously until you have a smooth, thick batter. Pour back into the bowl and leave to cool fully, stirring often. Stir through the egg yolk until well combined. 5 Whisk the egg white until it forms stiff peaks and is light and fluffy. 6 With a large metal spoon, gently fold the egg white into the chocolate batter.
7 Divide the mixture between the ramekins and bake on the middle shelf of the oven for 10-15 mins until risen and starting to turn golden-brown. 8 Put each ramekin on a plate, and add raspberries on the side. Dust each dessert with a little cocoa powder and serve immediately. Energy
Each 180g serving contains Fat Saturates Sugars
Salt
Med
Low
1,024kJ 8.5g 245kcal Med
12%
12%
4.3g 27.4g 0.18g 22%
High
30%
3%
of your reference intake Typical energy values per 100g: 569kJ/136kcal
ADVERTISEMENT FEATURE
£15
Valentine’s
These are just a taster of our Valentine’s range… For more choice, check out our Meal Deal display in store
MEAL DEAL*
Starter
Baked Cornish Camembert, £2.50 (200g; £1.25/100g)
Sides
Photograph: Ria Osborne. Styling: Luis Peral. Food styling: Jenna Leiter
Green Vegetable Medley, £2.50 (170g; £1.47/100g); Garlic & Herb Creamy Mash, £2.50 (400g; 63p/100g)
Dine in at home with our Extra Special range
STARTER + MAIN + 2 SIDES + DESSERT + WINE OR SOFT DRINK
Wine
Chilean Cabernet Sauvignon, £6 (75cl)
Dessert
2 Caramel Cheesecakes, £2.50 (£1.25 each)
Main
Hand-prepared Beef Wellington, £7 (427g; £1.64/100g) Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online. *£15 Meal Deal available 8-15 February 2018. Photographs show serving suggestions. If you look under 25 and want to buy age-restricted products, you will need to prove your age. Challenge 25. No I.D. no sale
ASDA.COM/GROCERIES | 19
ADVERTISEMENT FEATURE
Green & Black’s Milk Chocolate Praline, £3.50 (158g; £2.22/100g)
Ferrero Rocher, £4 (125g; £3.20/100g)
Sharing is caring!
Treat yourself and whoever else you fancy spoiling this Valentine’s Day to our great selection of chocolates
Maltesers Teasers, £3 (320g; 94p/100g)
Lindor Milk Chocolate Truffles, £6 (337g; £1.78/100g)
20 | ASDA.COM/GROCERIES
Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online
FAMILY FAVOURITES
‘My Boyfriend’s dish won me over’ Winner of The Great British Bake Off 2017, Sophie Faldo, 34, on her boyfriend David’s Hungarian speciality
Words: Gemma Calvert. Photograph: Vincent Whiteman. Styling: Rob Merrett. Food styling: Cate Dixon
B
ack in 2015, I met David, 24, in Dubai. He was working there as a chef at the time and I was on holiday. Our first encounter was only brief and, even though there’s almost a 10-year age difference between us, we both knew there was a special connection. For almost a year, I flew to Dubai every eight weeks to see David. On our first proper date, I asked him if he liked cooking at home. I imagined that after a hard day’s work, the last place he would want to be was in the kitchen. Luckily, I was wrong! David moved back to the UK in 2017 and one of the first dishes he cooked me was goulash, a recipe he’d learned when he worked with a chef from Eastern Europe. I’m not usually a big fan of stews – they remind me of school dinners – but I was immediately won over. The secret ingredient is star anise, a spice that adds a delicious, subtle kick. David cooks up a big pot at least once a week, so when he’s working late, I’ll heat up a bowl for my dinner. Our perfect date is an evening at home in Surrey, cooking together. While David’s all about the main course, I’m usually in charge of dessert – and he loves it when I make my speciality chocolate tart. Since winning Bake Off, I’ve got to do what I love for a job and been living the dream – and I’m so happy that David is sharing it with me. Is marriage the next dream? We’ll see!
David’s goulash
SERVES 6 READY IN 1 HR 30 MINS PRICE PER SERVING £1.42
olive oil * 3tbsp 700g Butcher’s * Selection beef
* * * * * * * * * * *
stewing steak, trimmed and cut into chunks 1tbsp butter 2 onions, finely sliced 1 star anise 1tbsp paprika 1tbsp smoked paprika 1tbsp tomato purée 2 x 400g cans chopped tomatoes ½tsp chilli flakes ½ beef stock cube 1 red pepper, chopped 1 carrot, finely diced
Fresh parsley and *crusty bread, to serve 1 Heat the oil in a large pan over a high heat. Add the beef and cook until lightly browned. Strain the juices and discard. Put the meat in a bowl and set aside. 2 Add the butter to the pan on a medium heat. When it bubbles, add the onions and star anise. Cook, stirring occasionally, until the onions are translucent. 3 Add both types of paprika then cook,
stirring, for 2 mins. Return the beef to the pan and add the tomato purée, stirring to coat. Add the tomatoes, chilli, stock cube and 700ml water. Bring to the boil, reduce heat to low and simmer for 20 mins. 4 Add the red pepper and carrot, and simmer for 40 mins. Remove the star anise. Serve the goulash with parsley and crusty bread. Energy
2 of your 5-a-day
Each 354g serving contains Fat Saturates Sugars
Salt
Low
Low
1,555kJ 14.2g 372kcal Med
19%
20%
4.6g 11.3g 0.89g 23%
Low
13%
15%
of your reference intake Typical energy values per 100g: 439kJ/105kcal
ASDAGOODLIVING.CO.UK | 21
FOOD
Breakfast date bars
Cheese-stuffed dates with prosciutto
Photographs: Stuart Ovenden. Styling: Davina Perkins. Food styling: Matthew Ford
Moroccan slow-cooked lamb
4 WAYS WITH…
Dates
Add satisfying sweetness to a whole range of dishes with these rich, succulent fruits
Date & ginger chutney
ASDAGOODLIVING.CO.UK GOOD LIVING | 23
FOOD
Breakfast date bars
Chewy fruit and nut bars are a great start to the day and good for on-the-go snacking, too MAKES 12 READY IN 10 MINS, PLUS CHILLING PRICE PER SERVING 20p
1 Put 200g Eat Me Pitted Dates into a bowl and cover with boiling water. Leave to sit for 5 mins, or until the dates have softened. 2 Put 75g almonds in a food processor and pulse until roughly chopped. Drain the dates and add to the food processor along with 75g no added sugar crunchy peanut butter and ½tsp cinnamon. Pulse until sticky and combined, adding a splash of water if needed. 3 Tip in 25g chia seeds
and 200g porridge oats, pulsing a few times until thoroughly coated. 4 Scoop the mixture into a lined, square 21cm tin and press down gently with the back of a spoon to smooth. 5 Cover and chill in the fridge for at least 30 mins or overnight, before cutting into 12 bars. 6 Store in an airtight container in a cool place for up to a week. Energy 852kJ 204kcal
8.6g
Each 48g serving contains Fat Saturates Sugars
9.1g 10.4g 0.10g
Salt
10%
High
12%
High
Low
46%
Med
12%
2%
of your reference intake Typical energy values per 100g: 1,774kJ/424kcal
Date & ginger chutney
This fruity chutney is perfect with a ploughman’s or as a stuffing for baked apples MAKES 2 x 400G JARS READY IN 1 HR 40 MINS, PLUS MATURING PRICE PER SERVING 6p
1 Chop 500g Eat Me Pitted Dates, peel, deseed and chop 700g Bramley apples, finely chop 3 onions, and peel and grate a 3cm piece ginger. 2 Put in a large pan with 1tbsp mustard seeds, 175g light brown sugar and 400ml red wine vinegar and bring to the boil over a medium heat. Cover and simmer over a low heat for 1 hr 30 mins, stirring regularly, until very thick and glossy. 3 Pour into sterilised jars (see right) and seal. Leave to mature in a cool, dark
24 | ASDA.COM/GROCERIES
place for at least 2 weeks to let the flavours develop. It will keep for up to 6 months if sealed properly in a cool, dark place. Keep in the fridge once opened for up to 1 month. TO STERILISE JARS Preheat the oven to 140C/ 120C Fan/Gas 1. Wash the jars in hot, soapy water, then rinse well. Remove any rubber seals, then put in the oven on their side for 30 mins. Energy 125kJ 30kcal
0.0g
Each 10g serving contains Fat Saturates Sugars
0.0g
6.5g 0.01g
Salt
2%
Low
0%
Low
High
Low
0%
7%
<1%
of your reference intake Typical energy values per 100g: 1,247kJ/298kcal
Cheese-stuffed dates with prosciutto
These delicious sticky dates are filled with creamy soft cheese and walnuts MAKES 12 READY IN 20 MINS PRICE PER SERVING 41p
1 In a bowl, stir together 60g soft goats’ cheese (this can be swapped for soft blue cheese, if you like) and 50g light soft cheese until smooth. 2 Stir in 20g walnuts, chopped, and ¼tsp chopped thyme leaves until combined, and season with freshly ground black pepper. 3 Carefully slice down the sides of 12 Extra Special Medjoul dates and remove the stones. Use a teaspoon to fill each date with a little
of the soft cheese and walnut mixture. 4 Take 100g Italian smoked prosciutto and cut each slice in half. Wrap a piece of prosciutto around each stuffed date, securing with a cocktail stick, if you like. 5 Cover and keep in the fridge until ready to serve sprinkled with more thyme leaves and freshly ground black pepper. Energy 449kJ 107kcal
4.0g
Each 39g serving contains Fat Saturates Sugars
1.7g
11.9g 0.53g
Salt
5%
Med
6%
Med
High
Med
9%
13%
9%
of your reference intake Typical energy values per 100g: 1,151kJ/275kcal
Moroccan slow-cooked lamb Dates add rich depth to this tasty stew
SERVES 4 READY IN 20 MINS, PLUS 8 HRS SLOW COOKING PRICE PER SERVING £2.01
1 Trim 2 Butcher’s Selection Lamb Leg Steaks and cut into pieces. Toss in 1tsp cornflour, 1tsp ground coriander and ½tsp ground cumin. 2 Heat 1tsp rapeseed oil in a frying pan and fry the lamb in batches until browned, adding 1tsp rapeseed oil if needed. Put the lamb in a slow cooker, leaving any oil in the pan. 3 Add 1tsp rapeseed oil to the pan with 2 onions, sliced, and 2 carrots, sliced. Fry for 8-10 mins or until the veg starts to colour. 4 Add to the slow cooker with 1 cinnamon stick, 100g stoned dates and
210g tin butter beans, drained and rinsed. Pour over 400ml lamb stock (made with 1 lamb stock cube). Stir and cover with the cooker lid. Cook on high for 4 hrs or low for 8 hrs. 5 About 15 mins before the end of the cooking time (or 45 mins if cooking on low), stir in 100g green beans, trimmed and cut into thirds. 6 To serve, sprinkle with 2tbsp chopped flat-leaf parsley and the seeds of ½ pomegranate. Energy
2 of your 5-a-day
Each 435g serving contains Fat Saturates Saturates
3.9g
3.9g 0.65g
Salt
Low
Low
Low
1,547kJ 12.2g 370kcal Low
19%
17%
20%
20%
11%
of your reference intake Typical energy values per 100g: 356kJ/85kcal
Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online
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Raising the steaks Photographs: Ria Osborne, Getty Images. Styling: Luis Peral. Food styling: Jenna Leiter
Our improved Extra Special premium steak range is tender, versatile and bound to impress Sourced from 100% Aberdeen Angus cattle, our Extra Special steaks are now dry-aged and matured for 30 days to make them even more succulent and flavoursome. The distinctive marbling makes the meat extra-tender when cooked – and with each of our new cuts, you can enjoy premium quality every time.
extra special ribeye steak Rich in flavour, with more marbling of fat through the steak, this is ideal with peppercorn sauce, rocket salad and chunky hand-cut chips.
extra special fillet steak This has the least fat of all our cuts. Cook then slice on top of a mini Yorkshire pudding filled with crème fraîche, mustard and horseradish.
extra special rump steak This cut is full of flavour but slightly less tender. Pat with kitchen paper before cooking for maximum caramelisation on the outside.
extra special sirloin steak This delicious cut is found between the rib and the fillet. Try sirloin grilled with a crunchy topping of herbs and breadcrumbs.
COOKING TIMES Grill each side 4 mins for rare; 5 mins for medium rare; 7 mins for well done Shallow-fry each side 3 mins for rare; 4 mins for medium rare; 6-7 mins for well done Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online. Photograph shows serving suggestion
ASDA.COM/GROCERIES | 25
LIfe’s a bed of roses with our Valentine’s Red Rose bouquet, £10.
Perfect picks Show them you care with the gift of a single red rose or gorgeous luxury bouquet 26 | GOOD LIVING
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Pull out all the stops with our stunning Extra Special Luxury bouquet, £30.
Send a message from the heart with a classic Single Red Rose, £2.
Photographs: Vinny Whiteman. Styling: Rob Merrett
Brighten someone’s day with this colourful Extra Special With Love bouquet, £20.
Make them smile with this Extra Special Rose & Lily bouquet, £15.
GOOD LIVING | 27
Food for the soul
‘
‘
Three of our readers talk about the dishes that evoke fond memories of close relationships
This recipe always takes us back to our trip to Paris for our silver wedding anniversary Graham Corbett, 55, and his wife Penny, 62, run a pub and restaurant in Stanton St John, near Oxford Graham says: ‘My wife Penny and I first met when we were in our twenties and worked together in catering jobs. One wedding ring and two lovely children later, we now run an old pub and restaurant in Oxford. It’s been fantastic, but working long hours means we don’t get much time just the two of us. That’s why, a few years ago, when our 25th wedding anniversary was approaching, we decided to go away for the weekend. ‘We both enjoy spending time in France and flying across to Paris for the weekend seemed like an ideal break from our busy life. I used to be a head chef for Raymond Blanc, so French food is right up my street and Pen loves it, too! ‘It was a sunny day in late August and, after a lazy morning walking around the city feeling
carefree and like teenagers again, we stumbled across a little restaurant right on the Champs-Élysées. We sat by the window and whiled away the afternoon over a long lunch, drinking Sauvignon Blanc and watching the world go by. ‘Pen ordered snails to start and then our main course arrived: venison Bourguignon, with the most tender, thinly sliced melt-in-the-mouth meat on top of creamy mashed potato. As a chef, I’m quite fussy about my food, but it was made exactly how Raymond had taught me. ‘The meal came to an absolute fortune, but it was worth every penny. We’ve since added this dish to our restaurant menu as a tribute to that wonderful afternoon. We sometimes make it with beef steak, which is just as delicious. ‘It’s our 30th wedding anniversary in August and I can’t wait to whisk Penny away again – this time to Mauritius so we can try some amazing seafood!’
28 | ASDAGOODLIVING.CO.UK
Beef Bourguignon This rich red wine sauce works beautifully with an indulgent, creamy mash SERVES 4 READY IN 50 MINS PRICE PER SERVING £2.93
● 600g potatoes, peeled and chopped ● 2tsp rapeseed oil ● 200g button mushrooms ● 2 slices smoked streaky bacon, cut into lardons ● 100g shallots, peeled ● 1 clove garlic, chopped ● 1tbsp plain flour ● 100ml beef stock ● 500ml Burgundy red wine ● Pinch thyme ● 75ml semi-skimmed milk ● 50g unsalted butter ● 500g pack Butcher’s Selection Beef Rump Steak, trimmed of fat (or venison loin steaks) ● 200g green beans ● 10g chopped parsley 1 Boil the potatoes for 15-20 mins until soft. 2 Meanwhile, heat 1tsp of the oil in a deep frying pan. Fry the mushrooms, bacon, shallots and garlic for 8 mins until coloured. 3 Remove the bacon mixture, leaving any oil in the pan. Over a low heat, add the flour, stirring well.
Husband and wife team Graham and Penny 4 Add the beef stock, red wine and thyme, season with black pepper and bring to a simmer. Add the bacon mixture and cook for 10-15 mins, stirring often. 5 Drain the potatoes and mash, using a potato ricer if you like really smooth mash. Stir in the milk and season with white pepper. 6 In a clean pan, heat 1tsp of the oil. Fry the beef steaks for 2-3 mins on each side or until pink in the middle. Leave to rest for 5-10 mins, then slice. 7 Meanwhile, boil the green beans for 7 mins then drain. 8 Serve the beef on top of the mash, pour over the sauce, add the beans and sprinkle with parsley. Energy
Each 395g serving contains Fat Saturates Sugars
9.9g
5.9g 0.87g
Salt
High
Low
Low
2,314kJ 19.8g 553kcal Med
28%
28%
50%
7%
15%
of your reference intake Typical energy values per 100g: 586kJ/140kcal
FOOD
ASDAGOODLIVING.CO.UK | 29
FOOD
Friends Lauren (left) and Anne-Marie
Cheese, pea & mint frittata
Simple and tasty, with fresh herb flavours SERVES 10 READY IN 1 HR 20 MINS PRICE PER SERVING 79p
1 Preheat the oven to 180C/160C Fan/Gas 4. 2 Heat the oil in a pan, add the leeks and fry for 5-6 mins until softened. 3 Boil the peas for 2 mins, add the spinach and cook for 30 secs. Drain and refresh under cold water. 4 Beat the eggs with ¾ of the cheeses. Season with black pepper. Stir in the cooked veg, breadcrumbs and mint. Pour into an ovenproof pan and top with the remaining cheese. 5 Bake for 45 mins. Serve hot or cold, garnished with extra mint and feta. Energy
Each 187g serving contains Fat Saturates Sugars
1,103kJ 17.4g 264kcal Med
13%
25%
Salt
9.7g
1.5g
1.50g
High
Low
Med
49%
20%
25%
of your reference intake Typical energy values per 100g: 590kJ/141kcal
‘
Anne-Marie is always there for me with advice, a hug and words of wisdom Lauren Wellard, 41, is a graphic designer, and her best friend Anne-Marie Cockburn, 46, is a writer. They both live in Oxford Lauren says: ‘Anne-Marie and I became really close after some mutual friends had been lodging at her house, and we bonded over our shared love of good food. ‘She was a single mum to her daughter Martha and they adored each other. Whenever my husband John and I went over for dinner, Martha
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‘
● 2tsp olive oil ● 2 leeks, thinly sliced ● 100g peas ● 500g baby spinach ● 6 eggs, beaten ● 300g feta, crumbled, plus extra to garnish ● 150g halloumi, grated ● 100g Parmesan, grated ● 40g dry breadcrumbs ● 10g mint leaves, plus extra to garnish
would join us. She was so intelligent, just like her mum, and incredibly funny – one Boxing Day, she had us all in hysterics with her brilliant impressions. ‘I was heartbroken when Martha passed away suddenly in July 2013 at the age of 15. Anne-Marie was devastated and John and I made sure we invited her over for dinner once a week without fail. ‘Now, every year on the anniversary of Martha’s death, Anne-Marie arranges a picnic for close friends.
Last year, we went to Port Meadow, a beautiful nature reserve by the river in Oxford where Martha loved spending time. It had rained all morning but the clouds cleared for us, making way for glorious sunshine and we sat, ate and chatted for hours. ‘This simple frittata recipe has been passed around our friendship group so many times and we all love it. It’s ideal for sharing and it’s one of Anne-Marie’s faves. We’ve been through so much together, yet she’s always there for me with sound advice, a hug and words of wisdom. No one could ask for a better friend.’ ASDA.COM/GROCERIES | 31
FOOD
Student sisters Izzi (left) and Emma
Chocolate & orange brownies
Gooey and irresistible!
Izzi Hall, 19, and her sister Emma, 22, are students from Stratford-upon-Avon Izzi says: ‘I was 10 when my teacher taught me how to make these gooey brownies at school. They always bring back fond memories of my sister Emma and I growing up, baking them on holiday in Devon or for the whole family at Christmas. ‘We miss each other terribly when we’re at Uni, so baking them is our way
‘
‘
We know this brownie recipe so well now that we could make it in our sleep
of celebrating being back together. They’ve been our saving grace when one of us needs cheering up. When Emma broke up with her boyfriend while revising for her A-levels, I baked her a batch to make her smile – with a box of tissues and a big hug, too. ‘Emma and I were inseparable growing up; we’d fight over the smallest things but we’ve always helped each other through the dramas of school, friends and boys.
32 | ASDAGOODLIVING.CO.UK
● 110g plain chocolate ● 110g Asda Best for Baking Cakes Spread ● 225g caster sugar ● 2 eggs, beaten ● ½tsp vanilla essence ● Juice and zest 1 large orange ● 100g plain flour
‘Waving Emma off to Uni for the first time was really sad, but we’d baked a fresh box of brownies together for her to share with her new flatmates; they went down a treat! ‘We recently travelled around Thailand together and became obsessed with chicken fried rice, but any talk of brownies and all the memories they evoke would make us feel homesick. When we got home, we’d put the oven on before we’d even unpacked our bags. ‘This brownie recipe has brought us together on countless occasions, and we both know it so well now that we could make it in our sleep!’
1 Preheat the oven to 180C/ 160C Fan/Gas 4. Line a 20cm x 25cm brownie tin with baking paper. 2 Melt the chocolate and butter in a heatproof bowl over a pan of simmering water (don’t let the bowl touch the water). Carefully remove the bowl from the pan and stir in the sugar. 3 Beat in the eggs stir in the vanilla, juice and 1tbsp of the zest. Sift in the flour and mix to combine. 4 Pour into the tin and bake for 25-30 mins, until just set in the middle. Leave to cool in the tin, then cut into squares. Decorate with zest. Energy 630kJ 150kcal
6.6g
Each 41g serving contains Fat Saturates Sugars
2.3g 16.4g 0.09g
Salt
8%
Med
9%
High
Low
12%
High
18%
2%
of your reference intake Typical energy values per 100g: 1,536kJ/367kcal
Words: Maddy Biddulph, Harriette Casey. Photographs: Toby Scott. Styling: Davina Perkins. Food styling: Jenna Leiter. Graham and Penny Corbett run The Talkhouse (talkhouse-oxford.co.uk). Read Anne-Marie Cockburn’s blog at whatmarthadidnext.org
MAKES 18 READY IN 1 HR 5 MINS PRICE PER SERVING 8p
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Cheers to you! Toast that special someone with our range of fruity fizz, craft beers and zesty spirits
Photograph: Ria Osborne. Styling: Tonia Shuttleworth. Food styling: Lauren Floodgate
Stir things up and enjoy lush berry hints with a Gordon’s pink G&T. Serve with ice, tangy tonic and a strawberry garnish. Gordon’s Premium Pink Distilled Gin, was £16, now £13 (70cl; £18.57/L) Add a dash of Chambord raspberry liqueur to this wonderfully fizzy Martini Prosecco for bubbly with a blush. Martini Prosecco, was £10.78, now £7 (75cl)
Perfect Valentine’s Day gifts for him and her
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A bold, versatile single-grain Scotch with a smooth finish. The taste is vibrant, with notes of sweet vanilla and dried fruits. Haig Club Clubman, was £25, now £15* (70cl; £21.43/L) This fruity and full-bodied craft beer is packed with all the hoppy character of an IPA. Vocation Brewery Heart & Soul Craft Beer, £1.65 (330ml), or 4 for £6**
ASDA.COM/GROCERIES | 33
FOOD
On the flip side Tuck into our tasty twists on sweet and savoury pancakes any time of day you like...
Photographs: Stuart Ovenden. Styling: Jenny Iggleden. Food styling: Jenna Leiter
ST BREAKFA
Waffle stack with maple berry compote
Wake up to the sweet sunshine flavours of summer berries SERVES 4 READY IN 40 MINS PRICE PER SERVING 46p
● 300g Frozen for Freshness Summer Fruits ● 3tbsp maple syrup ● 125g self-raising flour ● 1tbsp cornflour ● 1 medium egg ● 1tsp vanilla essence ● 250ml semi-skimmed milk
● 1tsp rapeseed oil ● 1tbsp icing sugar, to dust
1 In a pan, heat the berries and maple syrup until gently simmering. Cook on low for 10-15 mins, until syrupy and thick. 2 Meanwhile, stir together the flour and cornflour in a large bowl. 3 In another bowl, whisk together the egg, vanilla and milk before adding to the flour. Mix until smooth. 4 Heat a waffle maker and brush with oil. Pour a small ladleful of batter into each pocket and cook for 7-10 mins
until crisp and golden brown. 5 Repeat until all of the batter has been used. It should give you about 8 waffles, depending on the size of your waffle maker. 6 Use a 5cm round cutter to cut 2 circles from each waffle. You can freeze the leftover waffle scraps. 7 To serve, stack 4 waffle rounds on each plate, tip over some of the berry compote and dust with icing sugar. Energy
Each 207g serving contains Fat Saturates Sugars
Salt
Low
Low
1,083kJ 3.7g 259kcal Low
13%
5%
1.2g 6%
19.7g 0.41g Med
22%
7%
of your reference intake Typical energy values per 100g: 523kJ/125kcal
ASDAGOODLIVING.CO.UK | 35
Sweet potato pancakes with dhal A spicy veggie treat, topped with a fresh, minty raita SERVES 4 READY IN 40 MINS PRICE PER SERVING 64p
● 1tbsp rapeseed oil ● 1 onion, finely chopped ● 1 red chilli, chopped ● 1tsp ginger, grated ● 2 cloves garlic, crushed ● 1tsp ground turmeric ● 1tsp cumin seeds ● 200g red lentils, rinsed ● 2 tomatoes, chopped ● 400ml stock made with 1 reducedsalt vegetable stock cube ● 2tbsp chopped coriander, plus extra leaves to garnish ● 200g sweet potato, peeled and chopped ● 2 medium eggs, beaten ● 150ml semi-skimmed milk ● 125g self-raising flour ● ½ cucumber, deseeded and grated ● 2 sprigs mint, leaves chopped ● Juice ½ lemon ● 200g fat-free Greek-style yogurt
H C N LU 36 | ASDA.COM/GROCERIES
1 Heat 2tsp oil and cook the onion until soft. Add the chilli, ginger, garlic, turmeric and cumin. Cook for 2-3 mins. Stir in the lentils, tomatoes and stock. 2 Cover and simmer for 25-30 mins over a low heat until the lentils are tender. Add the chopped coriander. 3 Meanwhile, boil the sweet potato for 10-15 mins. Drain and mash. 4 In a jug, stir the eggs into the milk. Mix the potato and flour in a bowl. Stir in the eggs and beat until smooth. 5 For the raita, stir the cucumber, mint and lemon juice into the yogurt. 6 Heat some of the remaining oil in a nonstick pan. Cook spoonfuls of batter for 1-2 mins on each side and serve with dhal, raita, coriander and pepper. Energy
2 of your 5-a-day
Each 480g serving contains Fat Saturates Sugars
Salt
Low
Low
1,988kJ 8.2g 475kcal Low
24%
12%
1.9g
10%
11.5g 0.96g Low
13%
16%
of your reference intake Typical energy values per 100g: 414kJ/99kcal
FOOD
DINNER
Spinach & ricotta pancake cannelloni Swap pasta for pancakes and give this classic dish a deliciously satisfying twist
SERVES 4 READY IN 50 MINS PRICE PER SERVING 59p
● 125g plain flour ● 200ml semi-skimmed milk ● 3 medium eggs ● 1tsp rapeseed oil ● 300g frozen spinach, defrosted and drained ● 250g ricotta ● 200ml passata with basil ● 30g Parmesan, grated
1 Preheat the oven to 180C/160C Fan/Gas 4. 2 To make the pancake batter, whisk together the flour, milk and 2 of the eggs until smooth. 3 Heat a small nonstick frying pan. Brush with a little of the oil and pour in a spoonful of the pancake batter. Tilt the pan to cover the base in a thin layer. 4 Cook for 1-2 mins on each side, until lightly coloured. Move to a plate once cooked and repeat with the remaining oil and batter until you have used up all the mixture (makes 8 pancakes). 5 In a separate bowl, stir together the spinach, ricotta and remaining egg. Season with pepper. 6 For each pancake, put a couple of heaped spoonfuls of the spinach mixture on one side and roll up. Repeat with all of the pancakes. 7 Put the pancake ‘cannelloni’ in an ovenproof dish; cover with the passata and sprinkle with the grated Parmesan. 8 Bake for 15 mins, or until bubbling. Serve seasoned with freshly ground black pepper. Energy
Each 323g serving contains Fat Saturates Sugars
7.8g
5.2g 0.84g
Salt
High
Low
Low
1,473kJ 15.8g 352kcal Med
18%
23%
39%
6%
14%
of your reference intake Typical energy values per 100g: 456kJ/109kcal
Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online
ASDA.COM/GROCERIES | 37
FOOD
Chocolate & raspberry pancakes
Pomegranate seeds and honey drizzle add a delicious finish SERVES 4 READY IN 25 MINS PRICE PER SERVING 70p
● 4 medium eggs ● 80g self-raising flour ● 30g cocoa powder ● 20g caster sugar ● 100ml semi-skimmed milk ● 2tsp rapeseed oil
DE S
T R E S
38 | ASDAGOODLIVING.CO.UK
● 150g pack raspberries, reserving 50g to serve ● 2tbsp pomegranate seeds and mint leaves, to serve ● 2tbsp clear honey
1 Separate the eggs into 2 bowls. Add the flour, cocoa, sugar and milk to the yolks, stirring until smooth. 2 Whisk the whites into stiff peaks. Mix a bit of the whites into the batter to loosen, before folding in the rest. 3 Heat a little oil in a nonstick frying
pan over a medium heat. Cook 2 or 3 pancakes at a time, using a couple of tablepoons of batter for each. 4 Add a few raspberries to each pancake; cook until bubbles appear on the surface. Flip and cook for 1-2 mins on the other side. 5 Serve with raspberries, pomegranate seeds, mint leaves and honey drizzle. Energy
Each 180g serving contains Fat Saturates Sugars
Salt
Med
Low
1,145kJ 9.5g 274kcal Med
14%
14%
3.1g
16%
16.6g 0.43g Med
18%
7%
of your reference intake Typical energy values per 100g: 636kJ/152kcal
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TREAT TIME Ice cream, banana & Nutella waffle tacos
Deliciously sweet and creamy MAKES 10 READY IN 45 MINS PRICE PER SERVING 18p
● 1 medium egg ● 250ml semi-skimmed milk ● 1tbsp cornflour ● 125g self-raising flour ● 1tsp rapeseed oil ● 2tbsp Nutella ● 2tbsp flaked almonds, crushed ● 160g ice cream (we used vanilla) ● 1 banana, thinly sliced ● Raspberries, to serve (optional)
1 In a large bowl, whisk together the egg, milk, cornflour and flour. 2 Turn the waffle maker on and, when it is up to temperature, brush with a little of the rapeseed oil. Ladle in the batter, close the lid and cook for 8-10 mins or until golden. Repeat to make a total of 10 waffles. 3 Cut each waffle into a 10cm circle using a cookie cutter. Use a serrated knife to slice each circle in half horizontally to make 2 thin circles. Leave to cool completely. 4 Put the Nutella into a wide, microwave-safe bowl and heat
in the microwave for 15-30 secs, until it is runny. 5 Fold each waffle circle in half and dip the rounded edge into the Nutella, followed by the crushed almonds. Put on a lined baking tray as you dip the rest of the waffles. 6 Spoon a little of the ice cream into each waffle ‘taco’ and top with banana slices. Chill in the freezer for at least 20 mins. Serve with raspberries on the side, if you like. Energy 631kJ 151kcal
6.5g
Each 77g serving contains Fat Saturates Sugars
2.3g
7.2g 0.18g
Salt
8%
Med
9%
Med
Med
Low
12%
8%
3%
of your reference intake Typical energy values per 100g: 820kJ/196kcal
ASDAGOODLIVING.CO.UK | 39
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SAVVY SHORTCUT For an easy way to perfect pancake batter, with no measuring required, just add water to the bottle and shake.
Cravendale Semi-Skimmed Milk, £1 (1L; 10p/100ml)
McDougalls Plain Flour, £1 (1.25kg; 8p/100g)
Recipe for success
Asda Pancake Shaker, £1 (155g; 65p/100g)
AND FINALLY…
Whether you make your own or take a shakin’ shortcut, we have all the essentials for awesome pancakes
Anchor Butter, £1.75 (250g; 70p/100g) 40 | ASDA.COM/GROCERIES
This sweet-treat spread makes an irresistible finishing touch.
The Happy Egg Co. Free Range Eggs Medium, £1.30 (6-pack; 22p each)
Nutella, was £2.70, now £2 (400g; 50p/100g)
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ÂŁ1.99 per serving
French-style beef casserole, p44
One-pot wonders
More flavour with less washing-up! These easy family meals cook in a single pan and are inspired by flavours from around the globe
42 | ASDA.COM/GROCERIES
WEEKNIGHT WINNERS
Nice ’n’ spicy
Slow-cooker Mexican corn chowder Creamy with a kick of chilli heat and smoky chipotle SERVES 6 READY IN 15 MINS, PLUS 8 HRS SLOW COOKING
£1.97 per serving
Sunshine fla vou rs
Baked balsamic chicken & Mediterranean veg A taste of sunshine to cheer up a gloomy February weeknight SERVES 4 READY IN 50 MINS
● 2tbsp balsamic glaze ● 1tbsp thyme, leaves picked ● 1tsp clear honey ● 4 Butcher’s Selection British Chicken Breast Fillets ● 4 sun-dried tomatoes, chopped ● 8 leaves basil ● 420g Asda Chunky Mediterranean Vegetables ● 225g Grower’s Selection Vine Ripened Cherry Tomatoes, left on the vine ● 1tbsp freshly shaved Parmesan
1 Preheat the oven to 200C/180C Fan/Gas 6. 2 Make a marinade – mix together the balsamic glaze, thyme and honey, then season with black pepper.
3 Cut a ‘pocket’ into the side of each chicken breast, taking care not to cut the whole way through. Stuff with the sun-dried tomatoes and basil. 4 Scatter the Mediterranean veg in a baking tray, drizzle with half the marinade and toss to coat. Arrange the chicken on top with the ‘pockets’ facing upwards. Brush with the remaining marinade. 5 Cook in the oven for 30-40 mins until the veg is roasted and the chicken is cooked through. Around 20-30 mins in, add the cherry tomatoes. Top with Parmesan to serve. Energy
2 of your 5-a-day
Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online
Each 333g serving contains Fat Saturates Sugars
Salt
Low
Low
1,115kJ 5.7g 266kcal Low
13%
8%
1.7g 9%
1 Switch the slow cooker to the high setting and leave to heat up. 2 Chop 2 onions and 1 stalk celery. Deseed 1 red pepper and 1 yellow pepper and chop. Peel and dice 1 baking potato. Add to the slow cooker with 400g frozen sweetcorn and a 290g can borlotti beans, drained and rinsed. Sprinkle the veg with 1tsp ground cumin then add 1tbsp Asda Chipotle Paste, 2tbsp Asda Mexican style Jalapeños and 1 clove garlic, crushed. Stir well to combine then pour over 1L hot stock, made with 2 reduced-salt vegetable cubes. If the stock doesn’t quite cover the vegetables, add a little more water. 3 Cover with the lid and cook for 4 hours on high, or 8 hours on low. 4 About 10 mins before you’re ready to serve the chowder, stir it well – break up the potato but don’t mash it. Add 100ml single cream then heat through on low for the last 10 mins. 5 To serve, ladle the chowder into 6 bowls. Sprinkle with a garnish made from 3 spring onions, sliced, 1 large avocado, peeled and diced, 1 jalapeño chilli, sliced, and 10g Grower’s Selection Coriander. Energy
3 of your 5-a-day
Each 464g serving contains Fat Saturates Sugars
3.2g
8.8g 0.70g
Salt
Low
Low
Low
1,010kJ 10.7g 241kcal Low
12%
15%
16%
10%
12%
of your reference intake Typical energy values per 100g: 218kJ/52kcal
71p per serving
11.0g 0.43g Low
12%
7%
of your reference intake Typical energy values per 100g: 335kJ/80kcal
ASDA.COM/GROCERIES | 43
Hea rty classic
French-style beef casserole
This rich, meaty recipe is the perfect comfort food
59p per serving
Veggie treat
Root vegetable & pea pilaf
Turmeric gives this Indian-inspired dish its golden colour, while cinnamon and cardamom add fragrance and warmth SERVES 4 READY IN 50 MINS
● 2tsp rapeseed oil ● 3 whole cardamom pods, cracked ● 1 stick cinnamon ● 1tsp ground turmeric ● 1 onion, peeled and diced ● 2 parsnips, peeled and sliced lengthways ● 2 carrots, peeled and chopped ● ½ turnip, peeled and chopped ● 200g Asda White Basmati Rice ● 100g frozen peas ● 1 lemon, zested ● 1 red chilli, chopped, to serve ● A few whole mint leaves, to serve
1 Heat the oil in a large pan over a medium heat. Add the cardamom pods and cinnamon then fry for 1 min until they release their aroma. 2 Add the turmeric, onion, parsnips, 44 | ASDA.COM/GROCERIES
carrots and turnip to the pan. Stir together to combine and fry for 5 mins until they turn golden and start to soften. Season with plenty of freshly ground black pepper. 3 Put the rice in a sieve and rinse under cold water until the water runs clear. 4 Add the rice, peas and lemon zest to the pan with 350ml boiling water. Cover with a lid and simmer on a low heat for 30-45 mins until the rice is cooked and the veg is tender. 5 To serve, remove the cardamom pods and cinnamon stick from the pilaf and sprinkle with the finely chopped chilli and the mint leaves. Energy
2 of your 5-a-day
1,313kJ 314kcal
16%
Each 341g serving contains Fat Saturates Sugars
3.1g
0.3g 10.9g 0.07g
Salt
Low
Low
Low
4%
2%
Low
12%
1%
of your reference intake Typical energy values per 100g: 385kJ/92kcal
Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online
1 Preheat the oven to 160C/140C Fan/Gas 3 2 Heat 2tsp rapeseed oil in a large, hob-safe casserole dish. Fry 150g shallots, peeled and halved, and a 155g pack Butcher’s Selection Smoked Lean Diced Bacon Pieces over a medium heat until they are just beginning to brown. 3 Toss 475g Butcher’s Selection Diced Beef in 1tbsp plain flour and add to the pan. Cook until it starts to brown, stirring often. 4 Add 2 cloves garlic, crushed, 300g chantenay carrots, halved, and 200g baby button mushrooms, then cook for 2 mins. Add 1 bay leaf and 2 sprigs thyme, then season with black pepper. 5 Pour over 500ml stock, made with 1 reduced-salt beef cube and 300ml red wine (or extra stock instead). Bring to a boil, cover, then transfer to the oven for 2 hrs. Alternatively, simmer gently on the hob for 2 hrs. 6 Take the casserole out of the oven. Stir well and return to the oven with the lid off for 30 mins. 7 To serve, remove the thyme sprigs and sprinkle with fresh thyme leaves and ground black pepper. Energy
2 of your 5-a-day
Each 528g serving contains Fat Saturates Sugars
4.8g
6.9g 1.69g
Salt
Low
Low
Med
1,568kJ 13.7g 375kcal Low
19%
20%
24%
8%
28%
of your reference intake Typical energy values per 100g: 297kJ/71kcal
Photographs: Tara Fisher. Styling: Sarah Birks. Food styling: Matthew Ford
SERVES 4 READY IN 2 HRS 45 MINS
WEEKNIGHT WINNERS
Fish supper
Chorizo & seafood jambalaya
We’ve given the Cajun classic a Spanish paella-style twist SERVES 4 READY IN 40 MINS
● 75g chorizo, sliced ● 1 red onion, peeled and roughly chopped ● 2 green peppers, deseeded and cut into strips ● 2 cloves garlic, peeled and sliced ● 300g pack Asda frozen Seafood Cocktail, thawed ● 1tbsp Asda Cajun Seasoning ● 200g Asda Long Grain White Rice ● 400g can chopped tomatoes ● 1 reduced-salt chicken stock cube ● 2tbsp chopped parsley, to serve ● 1 lemon, sliced, to serve
£1.69 per serving
1 Heat a large pan on a medium setting. Add the chorizo and fry until it starts to sizzle and release its fat. 2 Add the onion, peppers and garlic and fry for 5 mins until soft. 3 Add the thawed seafood cocktail and Cajun seasoning. Fry for 3 mins. 4 Add the rice, tomatoes, stock cube and 350ml boiling water to the pan. Stir to combine. Cover with a lid and simmer for 20-25 mins, stirring occasionally, until all the water is absorbed and the rice is tender. 5 Sprinkle with the chopped parsley and serve with the lemon slices, to squeeze over. Energy
2 of your 5-a-day
Each 460g serving contains Fat Saturates Sugars
2.8g
8.7g 1.75g
Salt
Low
Low
Med
1,559kJ 7.8g 373kcal Low
19%
11%
14%
10%
29%
of your reference intake Typical energy values per 100g: 339kJ/81kcal
ASDA.COM/GROCERIES | 45
FOOD
EXCLUSIVE INTERVIEW WITH TOM KERRIDGE
‘you can lose weight and enjoy what you eat’ Michelin-starred chef Tom Kerridge shows how reduced-calorie food can be delicious with some of his favourite recipes and tips Tom Kerridge has shifted more than 11 stone over the past four years on a lowcarb diet, but he knows it’s not for everyone. With his new book, Lose Weight for Good, he shows how you can cut calories while still adding flavour. Here, we give him a good grilling… What inspired your book? I was keen to make lower calorie food that celebrates flavour. When I was trying to lose weight, the recipes I looked at were so dull. No wonder people yo-yo when they’re on them, it’s so easy to slip back. If you can be excited and celebrate the food you eat, it’s a lot easier to lose weight. Which of your new recipes do you love the most? The doughnuts are great because they are baked, rather than deep fat fried. You can eat them for breakfast and it feels like a treat. The breakfast muffins and the doner kebab are really tasty, too. And there’s a lovely baked southern chicken recipe. It just doesn’t feel like diet food; it’s important
omelette with avocado and bacon salad on the side. Do you exercise as well? I go to the gym or swim every day and that’s very important. Not necessarily for weight loss but more to keep up the motivation!
Tom Kerridge is on a mission to put flavour first!
to actually enjoy what you’re eating, not make it feel like you’re punishing yourself. Do you have any tips for optimising flavour without adding calories? Poaching in a flavoured stock is a good way to bring flavour forward. That way, you’re not deep fat frying or drizzling dishes in oil before roasting them. Use spices and dry rubs like barbecue and Chinese five spice to make dishes more exciting. I love jerk chicken with those wonderful clove and cardamom flavours.
You’re around food all day – what were your big challenges while dieting? The key is to make sure that you’re not hungry, otherwise you become weak-willed and can lose motivation. The hardest thing is the mindset. Getting that right first, then maintaining it. What do you eat on a typical day? I’ll start the day with fruit and yogurt, then I’ll have some chicken and salad for lunch, and in the evening, I may have an
What about snacks? I don’t snack and the main food I avoid is sugar. It’s not great for any diet! It works as a preservative and is often hidden. It’s in fruit, but the bonus is that you get vitamins, too, so if you are going to have sugar, get it from apples or grapes. Do you need to cook separate meals for your family while on the diet? No, not at all. There are around 100 recipes in the book and they’re all flavour driven and taste amazing from delicious beef stew and dumplings to a mouthwatering vanilla and strawberry cheesecake. This is an opportunity for reduced-calorie food to be accessible and convenient. Turn over for a taste of Tom’s new recipes... ASDAGOODLIVING.CO.UK | 47
Spinach & basil pesto courgetti ‘This is a simple, fresh and filling take on the classic Italian pastaand-pesto combo. Don’t be afraid of the spiralizer – it’s a very versatile, easy-to-use bit of kit. You’ll soon be spiralizing all sorts of veg!’ SERVES 2 READY IN 1 HR 20 MINS PRICE PER SERVING £1.76
● 180g cherry tomatoes, halved ● Olive oil spray ● 1tsp dried oregano ● 500g courgettes, spiralized ● 2tbsp Alpro Soya Single Cream Alternative FOR THE PESTO ● 150g baby spinach ● 30g basil leaves ● 1 clove garlic, finely grated ● 1tbsp extra virgin olive oil ● Zest 1 lemon, finely grated ● 2tbsp fresh vegetable stock or water ● ½tsp freshly grated nutmeg TO SERVE ● 10g pine nuts ● Small handful basil leaves, shredded ● 2tsp Parmesan, grated
1 Preheat the oven to 160C/140C Fan/Gas 1. Line a baking tray with baking paper. 2 Place the cherry tomatoes, cut side up, on the prepared tray and spray 10 times with the olive oil spray. Sprinkle 48 | ASDA.COM/GROCERIES
‘Think of veg as more than a supporting act on your plate. Spiralized courgettes are a brilliant, lighter alternative to spaghetti’
each tomato with a little oregano and seasoning. Cook on the middle shelf of the oven for 1 hr 15 mins, then set aside to cool. 3 Meanwhile, put all the ingredients for the pesto into a jug blender or food processor, add some seasoning and blitz until smooth. 4 Toast the pine nuts for the garnish in a small, dry pan for 30 secs, then tip onto a plate and set aside.
5 Put the spiralized courgettes into a bowl and season. Mix well with your hands, then leave to stand and wilt for 20 mins. Drain in a colander, patting the courgetti firmly with kitchen paper to remove all the excess water and seasoning. 6 Tip the spiralized courgettes into a large pan and add the pesto and single cream alternative. Stir well to
coat with the sauce and cook over a medium heat for 2 mins, then fold through the roasted tomatoes. 7 Divide the courgetti between 2 warmed serving bowls and sprinkle with the shredded basil leaves, Parmesan and toasted pine nuts. Energy
2 of your 5-a-day
Each 480g serving contains Fat Saturates Sugars
5.8g
7.7g 0.24g
Salt
Low
Low
Low
1,024kJ 16.8g 245kcal Med
12%
24%
29%
9%
4%
of your reference intake Typical energy values per 100g: 213kJ/51kcal
Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online
FOOD
Thai prawn red curry ‘Don’t underestimate how important the sense of smell is to your enjoyment of food. This fragrant curry is a treat for all the senses! With authentic flavours, coconut milk and crunchy veg, you won’t miss having rice on the side.’ SERVES 4 READY IN 45 MINS PRICE PER SERVING £3.44
● 750g large prawns, shells on ● 500ml fresh fish stock ● 1 stem lemongrass, bashed and halved lengthways ● 4 kaffir lime leaves ● 1tbsp vegetable oil ● 1 large onion, sliced ● 4 cloves garlic, finely chopped ● 2.5cm piece ginger, finely grated
● 3tbsp (60g) Thai red curry paste ● 300ml full-fat coconut milk ● 175g baby corn, halved lengthways ● 1 large red pepper, cored, deseeded and cut into large dice ● 100g mangetout or sugar snap peas, halved ● 120g drained tinned bamboo shoots ● 100g bean sprouts ● Handful of coriander, roughly chopped
● 1 long red chilli, finely sliced (optional)
1 Peel the prawns and remove the veins, leaving the tails intact. Set aside until needed. Put the heads and shells in a pan and pour on the fish stock and 250ml water to cover. Add the lemongrass and 2 of the kaffir lime leaves. Bring to the boil and reduce to a simmer until the liquor has reduced by half. 2 Heat the oil in a large nonstick wok. Add the onion and stir fry for 2-3 mins, then toss in the garlic and ginger and stir fry for another 2 mins. Stir in the curry paste and cook for 1 min, stirring all the time. 3 Strain the prawn stock
through a fine sieve, discarding the shells, and pour into the wok. Add the remaining kaffir lime leaves and bring to the boil. Pour in the coconut milk, add the baby corn and simmer for 5 mins. 4 Add the red pepper, mangetout, bamboo shoots and prawns. Bring to a simmer and simmer gently for 5 mins or until the prawns are cooked. 5 Remove the pan from the heat and stir in the bean sprouts and coriander. Serve in large warmed bowls, sprinkled with sliced red chilli, if you like. Energy
Each 674g serving contains Fat Saturates Sugars
1,692kJ 20.2g 11.5g 404kcal Low High
20%
29%
58%
Salt
9.4g 1.69g Low
10%
Low
28%
of your reference intake Typical energy values per 100g: 251kJ/60kcal
‘Flavoured stocks are a good way to add flavour. And cooking everything together means the fantastic flavours will have worked into each other’
ASDA.COM/GROCERIES | 49
FOOD
Apricot & cranberry muffins
‘Dried cranberries have a fantastic level of acidity that helps cut through any sweetness. Using mashed bananas is a good butter replacement to keep things creamy, while the orange adds a fresh, zesty flavour.’ MAKES 12 READY IN 30 MINS PRICE PER SERVING 26p
and sprinkle the desiccated coconut and rolled oats on top. Bake on the middle shelf of the oven for 15-20 mins, until the muffins are golden on top and firm to the touch. 5 Remove the tray from the oven and allow the muffins to cool a little on a wire rack, then eat while still warm. These muffins will keep for up to 3 days in a sealed tin. You can reheat them in a preheated oven at 180C/160C Fan/Gas 3 for 5 mins. Energy 715kJ 171kcal
5.1g
Each 78g serving contains Fat Saturates Sugars
1.4g
8.6g 0.48g
Salt
9%
Med
7%
Med
Med
Med
7%
10%
8%
of your reference intake Typical energy values per 100g: 916kJ/219kcal
Words: Rebecca Shepherd. Photographs: © Cristian Barnett
● 1 large, very ripe banana, peeled ● 200ml skimmed milk ● 3tbsp sunflower oil ● 2 large free-range eggs, beaten ● Finely grated zest and juice 1 orange ● 250g self-raising flour ● 1tsp bicarbonate of soda
● 2tbsp soft light brown sugar ● 2tbsp granulated sweetener ● ½tsp ground ginger ● 1 vanilla pod, split and seeds scraped ● 50g dried apricots, chopped ● 30g dried cranberries FOR THE TOPPING ● 1tbsp desiccated coconut ● 1tbsp rolled oats
1 Preheat the oven to 200C/180C Fan/Gas 4. Line a 12-hole muffin tray with large muffin cases. 2 In a bowl, mash the banana well with a fork. Add the milk, sunflower oil, beaten eggs and orange zest. Measure out 4tbsp of the orange juice and add to the bowl. Mix well. 3 In a separate large bowl, mix together the flour, bicarbonate of soda, brown sugar, sweetener, ground ginger, vanilla seeds and dried fruit. Add the banana mixture and mix until just combined. 4 Divide the mixture between the muffin cases
All recipes taken from Lose Weight for Good by Tom Kerridge, £11, which is out now.
50 | ASDA.COM/GROCERIES
Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online
ADVERTISEMENT FEATURE
t
ies
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ris pies Mul K ti ice
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Classics in a bowl
R
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Kick-start the day for the whole family with our great range of cereals
es pi
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Kellogg’s Variety Pack, was £2, now £1* (8-pack; 13p each)
Rice K ris
Photograph: RIa Osborne. Styling: Luis Peral. Food styling: Vicky Smallwood
or
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ith so many amazing deals on a wide selection of breakfast choices, you’re sure to find something everyone will want to tuck into. From the irresistible range of servings in the Kellogg’s Variety Pack to favouritebrand porridge and tasty cereal bars, start exploring the cereal aisle today and get their morning off to a flying start!
Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online. Photograph shows serving suggestions. *Offer valid 8-24 February 2018. **See individual packs for detailed nutrition for each cereal
Kellogg’s cereals are fortified with nutrients† including iron and vitamin D to help you meet daily dietary targets
ASDA.COM/GROCERIES | 51
i n m ’ hot! a e t S
FOOD
Xiao long bao, p54
13p
per dumpling
The taste of China
Celebrate Chinese New Year with a feast that explores some of the country’s finest regional flavours ASDAGOODLIVING.CO.UK GOOD LIVING | 53
Shanghai-style
Xiao long bao
These soup dumplings, a speciality of Shanghai, are named after their bamboo steaming baskets MAKES 16 READY IN 1 HR 20 MINS, PLUS CHILLING
FOR THE ‘SOUP’ ● 150ml fresh chicken stock ● 1 spring onion, finely chopped ● 1 sheet leaf gelatine, soaked in cold water FOR THE DOUGH ● 150g plain flour, plus extra for dusting FOR THE FILLING ● 250g Butcher’s Selection Pork Mince ● 1tbsp rice wine ● ¼tsp ground white pepper ● ½tsp sugar ● 2tsp reduced-salt soy sauce ● 1tsp finely grated fresh ginger FOR THE DIPPING SAUCE ● 2tbsp reduced-salt soy sauce ● 1tbsp rice wine vinegar ● 2cm piece ginger, shredded TO STEAM ● Cabbage leaves (optional) ● 1 clove garlic, 1 red chilli and shredded ginger, to garnish ● You’ll also need a steamer (use a bamboo one if you have one) 1 In a pan, bring the stock to the boil. Add the onion, simmer until reduced by half; remove from heat. Remove the leaf gelatine from the water, add to the pan and stir until dissolved. Transfer to a bowl, cool then refrigerate until set. 2 For the dough, put the flour in a bowl and add 80ml warm water while stirring with a fork. Tip onto a clean surface and knead for 7-8 mins or until smooth. If sticky, dust with flour. Wrap in clingfilm and set aside for 20 mins. 3 When the stock has set, use a spoon to chop into small pieces. 54 | ASDA.COM/GROCERIES
4 For the filling, mix together the pork, rice wine, pepper, sugar, soy sauce and ginger. Add the chopped stock and stir until well combined. 5 For the dipping sauce, stir the soy sauce, rice wine vinegar and ginger in a small bowl and set aside. 6 Line the steamer with a few overlapping cabbage leaves or 3 layers of baking paper that has been punched with holes. 7 Dust a clean surface with flour and roll the dough into a long cylinder. Cut into 16 equal pieces and shape into balls. Roll each ball into a circle 12-13cm in diameter with a rolling pin. Put under damp kitchen paper. 8 To assemble the dumplings, put a spoonful of filling in the centre of each circle, brush the edges with water and bring into the centre, pleating and squeezing as you go. Transfer to a tray lined with baking paper, and cover with damp kitchen paper while making the others. 9 Put the dumplings in the steamer; garnish with a garlic clove, chilli and ginger. Set over boiling water, cover and steam for 10 mins, then serve with the dipping sauce on the side. Energy 279kJ 67kcal
1.7g
Each 46g serving contains Fat Saturates Sugars
0.6g
0.4g 0.31g
Salt
3%
Med
2%
Low
Low
Med
3%
0%
5%
of your reference intake Typical energy values per 100g: 607kJ/145kcal
Cantonese classic
Char siu pork ribs with spring onions
Our barbecue-style ribs have all the typical sweet flavours of Cantonese cuisine SERVES 4 READY IN 1 HR 25 MINS, PLUS CHILLING
● 1tbsp clear honey ● 2tbsp reduced-salt soy sauce
● 2tbsp rice wine or dry sherry ● 2tbsp hoisin sauce ● 1tsp sesame oil ● 2cm piece ginger, finely chopped ● 2 cloves garlic, crushed ● 1tsp five spice powder ● ½tsp red food colouring (optional) ● 2 x 500g packs Butcher’s Selection British Pork Rib Rack, patted dry ● 8 spring onions, plus extra, shredded, to serve ● 1tsp rapeseed oil ● Sliced red chilli, coriander leaves and shredded onion, to garnish
1 To make the marinade, mix together the honey, soy sauce, rice wine, hoisin sauce, sesame oil, ginger, garlic, five spice and red food colouring, if using. 2 Put the pork ribs in a shallow dish and pour over the marinade. Cover and chill for at least 1 hr, ideally overnight. 3 Preheat the oven to 180C/160 Fan/ Gas 4. Transfer the ribs from the fridge to an oven dish, reserving any excess marinade. Cover tightly with foil and cook for 1 hr until tender. 4 Meanwhile, to make the glaze, put the reserved marinade in a small pan, stir well and bring to the boil. Allow to simmer until reduced and sticky. 5 When the ribs are cooked, increase the temperature to 200C/180C Fan/ Gas 6. Remove any liquid from the dish and brush the ribs with the glaze. Return to the oven, uncovered, and roast for 15-20 mins, turning and basting occasionally with the glaze, until sticky and just starting to char. 6 While the ribs are cooking, preheat a griddle pan to high and toss the spring onions in the oil. Cook for 3-4 mins, turning occasionally until the onions are tender and have grill marks on them. 7 Serve the ribs and spring onions immediately, garnished with red chilli, coriander and shredded spring onion. Each 196g serving contains Fat Saturates Sugars
Energy 951kJ 227kcal
6.7g
2.0g
7.8g
1.1g
11%
Med
10%
Low
Low
Med
10%
9%
Salt
18%
of your reference intake Typical energy values per 100g: 485kJ/116kcal
Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online
FOOD
Sweet & sticky
Char siu pork ribs with spring onions
£2.30 per serving
Delicious and full of flavour, this glaze is just as delicious with chicken – or try with grilled aubergine for a veggie treat
ASDA.COM/GROCERIES | 55
FOOD
Hunan hot stuff Cumin & chilli beef
This is full of the spicy flavours of the Hunan province SERVES 4 READY IN 20 MINS, PLUS MARINATING
● 1tbsp rice wine or dry sherry ● 1tbsp reduced-salt soy sauce ● 1tsp sesame oil
1 In a large bowl, whisk the rice wine, soy sauce, sesame oil and
cornflour. Add the beef and toss until evenly coated. Cover and chill for at least 1 hr or overnight. 2 Heat the oil in a nonstick wok over a high heat. Add the ginger, garlic, chilli, cumin and chilli flakes, if using, and stir fry for 30-60 secs. 3 Add the beef and marinade and stir fry for 2-3 mins, adding a splash of water if it starts to stick. 4 Serve immediately with jasmine rice and steamed pak choi on the side. Garnish with shredded spring onion and coriander leaves. Energy
Each 146g serving contains Fat Saturates Sugars
2.3g
0.7g 0.53g
Salt
Med
Low
Med
843kJ 7.7g 201kcal Med
10%
11%
12%
1%
9%
of your reference intake Typical energy values per 100g: 577kJ/138kcal
Sizzling
sp
ci e
● 1tbsp cornflour ● 475g Butcher’s Selection Beef Rump Steak, trimmed and thinly sliced ● 2tsp rapeseed oil ● 4cm piece ginger, cut into matchsticks ● 2 cloves garlic, finely sliced ● 1 red chilli, finely sliced ● 2tsp cumin seeds ● 1tsp dried chilli flakes (optional) ● Jasmine rice and steamed pak choi, to serve ● Shredded spring onion and coriander leaves, to garnish
£1.88 per serving
Discover more about food from the different regions of china at asda.gl/CHINA
ASDAGOODLIVING.CO.UK | 57
MAKE
On a roll
Whether you make spring rolls from scratch or choose a ready-made solution, it’s fun to dip in to these classics… 58 | ASDA.COM/GROCERIES
FOOD
CHEAT Veg spring rolls
A combination of Chinese vegetables gives these rolls a tasty crunch
This veg adds extra texture and flavour…
MAKES 10 READY IN 45 MINS PRICE PER SERVING 34p
Photographs: Ria Osborne. Styling: Sarah Birks. Food styling: Matthew Ford
● 1tsp sesame oil ● 100g beansprouts ● 1 red pepper, thinly sliced ● ½ Chinese leaf, thinly sliced ● 3 spring onions, shredded ● 1 carrot, cut into matchsticks ● 1tbsp oyster sauce ● 270g pack filo pastry ● 1 egg, beaten ● 1tsp sesame seeds ● Shredded spring onion, red chilli, coriander, to garnish ● 2tbsp sweet chilli dip, to serve
1 Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking paper. 2 Heat the oil in a wok or large frying pan. Add all the veg and cook over a high heat for 3-4 mins, until softened. Remove from heat and stir in the oyster sauce to coat. 3 Cut each sheet of filo pastry in half. Put a large spoonful of filling at the short edge of each piece of filo, leaving a 5mm border on each side. Fold over the borders then roll up to create a cigar shape. 4 Put the rolls on the baking tray fold-side down. Brush with egg and sprinkle over the sesame seeds. 5 Bake for 18-20 mins, until crisp and golden. Garnish with shredded spring onions, coriander and red chilli. Serve with a sweet chilli dip. Energy 334kJ 80kcal
1.3g
Each 79g serving contains Fat Saturates Sugars
0.2g
3.7g 0.21g
Salt
4%
Low
2%
Low
Low
Low
1%
4%
4%
of your reference intake Typical energy values per 100g: 423kJ/101kcal
Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online. *£1 from 4 February 2018. **£1.75 from 8-21 February 2018
Grower’s Selection Water Chestnut & Bamboo Shoot Stir-Fry, £1.30* (320g; 41p/100g)
Speedy chicken rolls
A real crowd-pleaser, these crispy, easy-to-make rolls are bound to be a big hit with everyone MAKES 10 READY IN 30 MINS PRICE PER SERVING 59p
● 1tsp rapeseed oil ● 320g Grower’s Selection Water Chestnut & Bamboo Shoot Stir-Fry ● 200g Asda Chinese-style Chicken Slices, chopped ● 5 sheets filo pastry ● 1 egg, beaten ● 2tbsp hoisin sauce and sliced red chilli, to serve
1 Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking paper. 2 Heat the oil in a large nonstick wok or frying pan and cook the stir-fry
veg for 3 mins until slightly softened. Add the chicken and stir to combine. 3 Cut each filo sheet in half. Put a large spoonful of filling at the short edge of each piece of filo, leaving a 5mm border on each side. Fold over the borders then roll up. 4 Put the spring rolls on the baking tray and brush with egg. Bake for 18-20 mins until crisp and golden. Serve with hoisin sauce and red chilli. Energy 430kJ 103kcal
2.0g
Each 81g serving contains Fat Saturates Sugars
0.3g
2.6g 0.52g
Salt
5%
Low
3%
Low
Low
Low
2%
3%
5%
of your reference intake Typical energy values per 100g: 531kJ/127kcal
Ready for the oven
BUY
No time to get busy in the kitchen? Our oven-baked spring rolls, filled with chicken breast, carrot and red pepper, just need heating for 12 mins. Asda 4 Chicken Spring Rolls, £2.30** (200g; £1.15/100g)
ASDA.COM/GROCERIES | 59
Throw a banquet! From spring rolls to takeaway-style favourites, we have all you need for a feast to celebrate the annual Chinese festival
C
elebrating Chinese New Year on 16 February is easy with our delicious Easterninspired ingredients, party platters and ready meals. From classic chow mein or sweet and sour chicken, to noodles and sauces for a sizzling stir-fry, we have plenty of inspiration for an authentic Chinese feast. And with great-value deals on selected items, you can afford to invite everyone!
On the menu Asda 14 Piece Oriental Platter, £3 (330g; 91p/100g) Asda Beef in Black Bean Sauce, £2.50* (400g; 63p/100g) Asda Chicken Chow Mein, £2.50* (400g; 63p/100g) Asda Battered Chicken with Sweet & Sour Sauce, £2.50* (350g; 71p/100g)
60 | ASDA.COM/GROCERIES
Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online. *Price £3.50, then £2.50 from 8-21 February 2018. **From 25 January–7 February 2018. Photograph shows serving suggestion
ADVERTISEMENT FEATURE
Chinese BBQ pork stir-fry with noodles
Tender meat, crunchy veg and soft noodles in a smoky-sweet sauce
Photographs: Ria Osborne. Styling: Jenna Leiter. Food styling: Luis Peral
SERVES 4 READY IN 20 MINS PRICE PER SERVING £1.79
1 Preheat the grill to a medium setting. Line the grill pan with foil. 2 Put 750g pork belly slices in a large bowl with a 120g pack Blue Dragon Chinese BBQ Stir Fry Sauce. Mix well to coat the meat. 3 Arrange the pork on the grill with plenty of space in between. Cook for 15-18 mins, turning occasionally – don’t let them burn. 4 About 5 mins before the end of the cooking time, add 1 bunch spring onions, trimmed and cut into 2cm lengths, to the grill pan. Turn after 3 mins. 5 Meanwhile, bring a pan of water to the boil and cook 4 nests Blue Dragon Medium Egg Noodles for 4 mins. Drain. 6 Heat 1tsp rapeseed oil in a wok or frying pan. Cook 1 clove garlic, crushed, 1 red chilli, sliced, 1 red pepper, sliced, 180g beansprouts, and 160g mangetout for 3-4 mins, until they begin to soften. Add the noodles and 1tbsp Blue Dragon Dark Soy Sauce to the pan. Stir fry for 2 mins. 7 Chop the pork into chunks. Divide the noodles and veg between 4 bowls. Top with the pork and a few spring onions. Energy
Each 398g serving contains Fat Saturates Sugars
Salt
High
Med
2,598kJ 27.1g 621kcal High
31%
39%
8.4g 15.5g 1.47g 42%
Low
17%
25%
of your reference intake Typical energy values per 100g: 653kJ/156kcal
Blue Dragon Chinese BBQ Stir Fry Sauce, was 65p, now 50p** (120g; 42p/100g)
Blue Dragon Medium Egg Noodles 6 Nests, £1.48 (300g; 49p/100g)
Blue Dragon Dark Soy Sauce, £1.78 (375ml; 47p/100ml)
ASDA.COM/GROCERIES | 61
SPONSORED BY
Celebrate World Book Day on Thursday 1 March with free books for all schoolchildren in the UK
W
orld Book Day brings to life magical places and amazing characters, with free* books for over 15 million UK children. In schools that get involved, each child is given a token to trade in participating stores for one of the 10 books on this year’s list. This special selection features great new reads written for World Book Day by celebs such as Tom Fletcher and Clare Balding, plus classics such as Paddington and Mr Silly. Or, if kids want a title that’s not on the list, they can use their token to get £1 off other books or audio books**.
FUN IN STORE
In stores with a Community Champion†, kids can enjoy fun competitions and activities. We’ll even be helping them to unleash their imagination, creating their own characters and stories. Search your local store at ASDA.com/storelocator to find out if it has a Community Champion. To the books!
62 | ASDA.COM
FANTASTIC MR FOX
Selected stores only, subject to availability. Minimum spend may apply online. 40p bag charge and delivery charge may apply online. *Free with valid World Book Day token. Offer valid 26 February to 25 March 2018. One token per child and per transaction. Photocopies not accepted. **£1 off any full-price book redeemable against any book or audio book worth £2.99 or more. †Activities will only take place in stores with a Community Champion
GOOD LIVING
R E T T O P Y R R A H
THE BFG
ALICE IN D WONDERLAADN & THE M HATTER
GANGSTA GRANNY ASDA.COM | 63
FANTASTIC MR FOX FUN-LOVING AND FEARLESS, FANTASTIC MR FOX IS ALSO A VERY SNAPPY DRESSER
Fantastic Mr Fox* by Roald Dahl, £4 or 2 for £7
Fantastic Mr Fox costume*, 5-6yrs to 11-12yrs, from £14
Roald Dahl’s cunning fox first burst onto the scene in 1970. When three horrible farmers – Boggis, Bunce and Bean – get fed up of our hero raiding their farms to feed his beloved family, they lay siege to his den and animal neighbourhood. But Mr Fox has a daring plan of his own, using his sharp wits and amazing digging skills…
‘Nobody in the world can dig as quick as a fox!’
HARRY POTTER
BESPECTACLED, BRAVE AND BRIMMING WITH MAGIC, HARRY POTTER IS A FIRM FAVOURITE WITH KIDS AND ADULTS ALIKE
Harry Potter and the Philosopher’s Stone by JK Rowling, £4 or 2 for £7
Harry Potter costume, 5-6yrs to 11-12yrs, from £14
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No need for an introduction here really, is there? Loved by millions of muggles all around the globe, the magical saga begins in Harry Potter and the Philosopher’s Stone. In this first book, Harry discovers he is a wizard and begins his education at Hogwarts – but ‘He Who Must Not Be Named’ is plotting his evil return…
‘ The wand chooses the wizard, Mr Potter ’ Selected stores only, subject to availability. Minimum spend may apply online. 40p bag charge and delivery charge may apply online. *Available from 15 February 2018. **Available from 1 February 2018
GOOD LIVING
GRANNY HAS A GLINT IN HER EYE, A STASH OF SURPRISES AND A HEART OF GOLD
Gangsta Granny costume*, 3-12yrs, from £14
Gangsta Granny* by David Walliams, £4 or 2 for £7
‘All you can do in life is follow your dreams’ The BFG costume*, 5-6yrs to 11-12yrs, from £14
If any character sums up the British mentality, it’s Gangsta Granny. Her answer to any problem? A cup of tea, of course. But she’s not your average OAP, as her grandson quickly finds out when he discovers glittering jewels stashed away in her biscuit tin. Granny doesn’t just play Scrabble and make cabbage soup – she was once an international jewel thief. And now she’s after the Crown Jewels…
THE BFG
A GENTLE SOUL, THE BIG FRIENDLY GIANT (ALL 24 FEET OF HIM) WOULD NEVER HARM A ‘HUMAN BEAN’ – INSTEAD, HE TUCKS INTO ICKY SNOZZCUMBERS! The BFG* by Roald Dahl, £4 or 2 for £7
‘Don’ t gobblefunk around with words’
Roald Dahl created ‘the only nice and jumbly Giant in Giant Country’, the lovable BFG, in 1982 to help the book’s heroine, 10-year-old Sophie, escape her mean orphanage. The pair explore the wonders of Dream Country, drink frobscottle, let off whizzpoppers and take on bigger, scarier giants led by ‘the horriblest of them all’, the Fleshlumpeating Giant…
‘Why is a raven like a writing desk?’
ALICE IN WONDERLAND & THE MAD HATTER IN WONDERLAND, IT’S ALWAYS TEATIME FOR THE ECCENTRIC MAD HATTER
One of the most iconic scenes from Lewis Carroll’s classic 1865 novel, the Mad Hatter’s tea party is reimagined in this 1951 book. Here Alice stumbles across the Mad Hatter’s Unbirthday Party – from the always-sleepy Dormouse napping in the teapot, to the Mad Hatter’s endless riddles, Alice doesn’t know what to make of this unlikely gang… Disney Alice in Wonderland Mad Hatter’s Tea Party**, £2
ASDA.COM | 65
Words: Harriette Casey. Illustrations © Jim Field
GANGSTA GRANNY
Mad Hatter costume**, 3-12yrs, from £14; Alice In Wonderland costume**, 3-12yrs, from £14
We’re all MAD here… If your little ones have been inspired by Alice and the Mad Hatter, feed their imagination with a tea party straight out of Wonderland…
Alice’s ‘Drink Me’ potion
No, you won’t shrink if you take a sip! SERVES 8 READY IN 5 MINS PRICE PER SERVING 4p
1 Divide 100ml Asda No Added Sugar Strawberry Double Strength Squash evenly between 8 bottles or tall glasses. 2 Top up with 1L sparkling water. Serve with drinking straws (optional). Energy 0kJ 0kcal
Each 138ml serving contains Fat Saturates Sugars
0.0g
0.1g 0.00g
Low
Low
Low
0%
0%
Salt
0.0g
0%
Low
<1%
0%
of your reference intake Typical energy values per 100ml: 0kJ/0kcal
‘Eat Me’ fruit kebabs Tutti-frutti sticks
SERVES 8 READY IN 10 MINS PRICE PER SERVING 29p
1 Thread 150g raspberries, 100g black seedless grapes and 4 kiwi fruit, peeled and cut into chunks, on 8 wooden skewers, alternating them. 2 Serve with the potion. Energy 130kJ 31kcal
0.2g
Each 61g serving contains Fat Saturates Sugars
0.0g
5.7g 0.01g
Salt
2%
Low
<1%
Low
Med
Low
0%
6%
<1%
of your reference intake Typical energy values per 100g: 213kJ/00kcal
ASDAGOODLIVING.CO.UK | 67
ADVERTISEMENT FEATURE
Star pupils It’s easy to look after your child’s vision and eye health with Asda Opticians
R
egular eye tests are so important for little ones, especially when you consider that up to 80% of what a child learns is done so through sight*. As well as checking vision, an eye test can also pick up early signs of eye disease before you’re even aware of any symptoms. So look ahead this half-term, and book an appointment for your family at Asda Opticians. Find your nearest Asda Optician at ASDA.com/opticians
Asda Opticians are open late and at weekends
Asda Opticians – at a glance ● Eye tests are free for
children under 16 or aged 16-18 in full-time education with an NHS voucher ● At Asda Opticians there are no hidden extras. Everything you need for your prescription is included. All our kids’ glasses come with a scratch-resistant, anti-reflective coating and thinner lenses if needed ● Asda Opticians are on hand to offer help and advice, with an extensive range of kids’ frames to suit everyone ● Kids’ and teens’ glasses are free with an NHS voucher
68 | ASDA.COM/OPTICIANS
*Source: netdoctor.co.uk. Asda Opticians accept prescriptions from other opticians. Available in stores with an Asda Opticians. Brands and frames subject to availability. For full terms and conditions and for more information about kids’ glasses and NHS entitlement, ask one of our optical colleagues in store. Kids’ and teens’ prescriptions and eye tests are free under the NHS with an NHS voucher. NHS vouchers only issued following an eye test if a new prescription is required, or for children who currently wear glasses and there has been a prescription change of fair wear and tear to the previous glasses
Jelly tarts
Don’t be late for our Queen of Hearts tarts – they might run out! MAKES 12 READY IN 30 MINS PLUS CHILLING PRICE PER SERVING 15p
l 23g Hartley’s Sugar Free Strawberry Flavour Jelly l 3 sheets filo pastry l 1 egg, beaten 1 Preheat the oven to 180C/160C Fan/Gas 4. 2 Make the jelly according to the pack instructions. Leave to cool, then place in the fridge and chill for 20 mins until the jelly is almost set but not fully solid. 3 Meanwhile, put 1 sheet of filo pastry on a clean work surface and brush entirely with beaten egg. Top with another layer of filo, brush with egg and finish with a final layer of filo. 4 Cut out 12 circles from the filo, using a 7cm cutter. Cut out 12 heart shapes from the remaining filo, using a cutter or a sharp knife. 5 Arrange the circles in the holes of a shallow tart tin. Bake for 8-10 mins until crisp and golden, then leave to cool. Meanwhile, put the hearts on a baking tray and top with another baking tray to weigh them down and keep them flat. Bake for 8-10 mins until crisp and golden. 6 Pour the almost-set jelly into the pastry cases. Chill in the fridge until fully set. 7 Put a pastry heart on top of each of the tarts and serve within 2 hrs. Energy 229kJ 55kcal
0.7g
Each 63g serving contains Fat Saturates Sugars
0.1g
0.1g 0.07g
Salt
3%
Low
1%
Low
Low
Low
1%
<1%
1%
of your reference intake Typical energy values per 100g: 364kJ/87kcal
Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online
ASDA.COM/GROCERIES | 69
Chess board sandwiches
Mix ’n’ match sarnies? We’re game if you are… MAKES 32 (SERVES 8) READY IN 20 MINS PRICE PER SERVING 43p
1 Carefully cut out 4 heart and 4 diamond shapes from the red pepper, using a small sharp knife. Set aside. Cut out 4 club and 4 spade shapes from the
Cherry tomato toadstools
Don’t worry, these are definitely safe to eat! MAKES 12 READY IN 15 MINS PRICE PER SERVING 18p
l 6 large cherry tomatoes l 125g Asda Light Mozzarella, drained l 1tbsp Asda Light Mayonnaise l 35g Grower’s Selection Curly Parsley, chopped 1 Cut the tomatoes in half. Scoop out the seeds and flesh. Cut the mozzarella into 12 square shapes to use to make the ‘stalks’ of the toadstools. 70 | ASDAGOODLIVING.CO.UK
2 Put a tomato half on top of each mozzarella square. 3 Spoon the mayonnaise into a piping bag and cut a small hole at the tip. 4 Pipe mayo dots on top of the tomato halves, then transfer the toadstools to a plate and decorate with the parsley to make ‘grass’. Energy 112kJ 27kcal
1.6g
Each 25g serving contains Fat Saturates Sugars
0.8g
0.6g 0.08g
Salt
1%
Med
2%
Med
Low
Med
4%
1%
1%
of your reference intake Typical energy values per 100g: 448kJ/107kcal
black olives. Stick the clubs and spades onto cocktail sticks. 2 Use the 8 slices of white bread to make 4 cream cheese and cucumber sandwiches. Make 4 egg and cress sandwiches using the 8 wholemeal slices. 3 Remove the crusts and cut each sandwich into 4 squares. Put on a board, alternating the bread for a checkerboard effect. Decorate the tops with the diamond and heart shapes, and with the spade and club cocktail sticks, then serve. Energy
Each 173g serving contains Fat Saturates Sugars
1,122kJ 6.9g 268kcal Med
13%
10%
Salt
1.9g
3.8g
1.18g
Low
Low
Med
10%
4%
20%
of your reference intake Typical energy values per 100g: 649kJ/155kcal
Photographs: Ria Osborne. Prop Styling: Davina Perkins. Food styling: Jayne Cross
l 1 red pepper, deseeded l 10 pitted black olives l 8 slices Baker’s Selection Square Cut Medium White Bread l 8 slices Baker’s Selection Square Cut Medium Wholemeal Bread l 100g Asda Light 50% Less Fat Cream Cheese l ½ cucumber, thinly sliced l 250g Chosen by You 30% Less Fat Egg Mayonnaise Filler l 1 pack salad cress
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Little gems Find special buys and offers at our Baby & Toddler Event
W
hether you have a growing family and need to be money-savvy, or you’re buying baby gifts for friends and relatives, you’ll find everything you need at the Asda Baby & Toddler Event. Look out for great rollbacks on lots of your favourite products and big-name brands, in store and online, until 11 February 2018.
Our Baby & Toddler Event runs until 11 February
Photograph: Getty Images
Check out these and much more…
Cow & Gate Fruit Mix Pouches, was £3.15, now £2* (4 x 100g; 50p/100g)
SMA Pro Toddler Milk Ready to Use**, £3* (1L; 30p/100ml) or 2 for £4*
Pampers Baby-Dry Jumbo+ Pack, was £10, now £7* (86-pack; 8p each)
Johnson’s Bedtime Baby Bath, was £2.50, now £1.50* (500ml; 30p/100ml)
Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online. *Price valid until 11 February 2018. **Important notice: SMA Pro Toddler Milk is suitable for young children from 1-3 years, as part of a healthy balanced diet, and it is not a breast mik substitute. Breastfeeding should continue for as long as possible
Harmony car seat, was £30, now £18*
ASDA.COM/GROCERIES | 71
ADVERTISEMENT FEATURE
Here to help Take care of your heart with a free blood pressure check at Asda Pharmacy
Y
our heart isn’t just important on Valentine’s Day. It’s thought that up to seven million people in the UK are living with undiagnosed high blood pressure*, which can increase the chance of heart failure. Once identified, though, high blood pressure can be managed with medication and lifestyle changes, so why not come along to Asda Pharmacy for a free blood pressure test**. Pop in whenever it’s convenient – we’re open evenings and weekends, too. No pressure.
Who’s at risk?
Selected stores only, subject to availability. *bhf.org.uk/heart-health/risk-factors /high-blood-pressure. **Appointments for blood pressure testing may be necessary
72 | ASDA.COM/STORELOCATOR
Photograph: Getty Images
Those who are getting older, are of south Asian, Caribbean or African descent or have a family history of high blood pressure, heart attack or stroke can have increased risk of high blood pressure. If you have any concerns, ask for advice at an Asda Pharmacy – find your nearest one at ASDA.com/storelocator
Ask the experts Each month, our panel answers your burning questions
HOMES
PARENTING
PETS
MONEY
Smart
Living
Trisha Schofield of the Good Housekeeping Institute is our go-to for cleaning tips and hacks Zena Goldman, mum of three and founder of zenas-suitcase.co.uk, shines a light on parenting, lifestyle and travel Veterinary surgeon Cat Henstridge is on hand to help you care for your pets. Find more tips at catthevet.com Ricky Willis, the thrifty dad blogger behind skintdad.co.uk, shares his savvy secrets for saving money this January
QUICK HACK
‘HOW DO I… MAKE MY VALENTINE’S FLOWERS LAST?’ 1 Trim stems, making sure it’s at a 45° angle, before placing in water. 2 On the day you get the flowers, place them in the fridge overnight. They’ll wilt more quickly in a warm environment. 3 For lasting freshness, change the water every other day and add a splash of apple cider vinegar and a tsp of sugar.
This month’s big question
HOMES
ASK trisha...
‘Any tips for sprucing up my bathroom on a budget?’ Squeaky clean Make any less-than-gleaming grouting look good as new with a homemade mix of bicarbonate of soda and water. Rub it onto the grouting with an old toothbrush (an electric one is best), then fill a spray bottle with vinegar and spritz it over the bicarb mix. Use the toothbrush to scrub away any remaining grime, then rinse well with water. Throw in the towel Update your space and add a splash of colour in an instant by
replacing old towels and flannels with some vibrant new ones like our Bright Chevron Border bath towel, £7 each (above, on chair). Tumble drying will help keep them fluffy while reducing detergent will avoid towels feeling stiff. Plant power Add a touch of greenery with a potted plant. Our Succulent in Copper effect pot, £5 each, will freshen up a room in an instant and it’s artificial so there’s no watering required!
Selected stores only, subject to availability. Minimum spend may apply online. 40p bag charge and delivery charge may apply online
ASDA.COM | 73
Smart
Living PARENTING ASK zena...
‘HOW CAN I HELP MY CHILD SLEEP WELL?’ Go to bed A good bedtime routine will work wonders. Switch gadgets off early to wind things down, then focus on the routine of bath*, book and bed. Scented with camomile, the Johnson’s Sleep Tight Set, £12**, is the perfect addition to bath time – it comes complete with baby bath, baby wash, baby lotion and baby oil and provides a soothing scent to calm children of any age before bed. Then tuck little ones in for a story and sleep. Sweet dreams If your child worries about nightmares, try using a night light. The Star & Moon Night Light, £10, projects a starry pattern onto the ceiling to provide a comforting glow and distract them as they drift off. Or make up a batch of ‘magic dream spray’ using water, witch hazel and lavender and spray around their room for a relaxing aroma.
Beauty expert Carly Hobbs (@carlytoptip) gives her make-up and hair-removal tips to get date-night ready
CARLY’ S TOP
3
HAIR-REMOVAL PRODUCTS
HAIR & BEAUTY ‘Any ideas for how to look good for date night?’ Keep it simple this Valentine’s Day with luminous skin and nearly nude pinks. Here’s how... ● Glow getter To achieve a radiant, dewy complexion, dab on your usual moisturiser with a small drop of George Illuminating Primer, £5.50 (30ml), then apply your foundation. ● Bring on the blush For rosy cheeks, slick on George Blush Soft Touch Blusher Stick in Coral Crush, £3, just below the apples of the cheek. Blur the edges slightly with your fingertips to blend.
● Make your peepers pop! Add a subtle shimmer to your eyes and sweep George Velvet Eye Shadow Single in Champagne, £2 or 4 for £5, across the whole eyelid. Take the colour right into the inner eye corners and below the lower lash line too. Top off with lashings of George Big Flirt Volumising Mascara Black, £4. ● Kissable lips Finally, pucker up with George High Shine Lip Gloss in Sea Horse, £2.50, pouting as you apply it to get a pretty pro finish. Now you’re ready to go!
Selected stores only, subject to availability. Minimum spend may apply online. 40p bag charge and delivery charge may apply online. *You don’t need to bathe your baby every day. Source: nhs.uk (bit.ly/2E7S9Jj). **£8 until 10 February 2017. †£3.50 from 18 February 2017
Veet Wax Strips, Sensitive, was £7, now £5 (20-pack)
Gilette Satin Care Vanilla Cashmere Shaving Gel With a Touch of Olay, £2† (200ml)
Gilette Swirl Razor, was £10, now £6
ASDA.COM | 75
Smart
Living
MONEY ASK ricky…
‘HOW CAN I SPEND LESS THIS MONTH?’ Half-term can be expensive for parents, so it’s all about saving where you can… On the hunt To join the world’s largest treasure hunt, download the free Geocacher app to your phone, get the coordinates and take little ones out on an adventure to find tons of cool treasure spots in your area. From boxes of toys to hollowed-out pine cones, there’s lots to find! Discover more at geocaching.com
ASK cat...
‘We live in a flat and want a pet – what would you suggest?’ Not only are house rabbits sociable creatures, they’re naturally very clean too, so they make great indoor pets – especially if you have no outdoor space. House rules Rabbits can be trained easily and they’ll quickly learn to use a litter tray. Pick a room for training and set up a litter tray with a few of their droppings already in there. If they mess on 76 | ASDA.COM
the floor, move both the rabbit and the droppings to the litter tray so they get used to using it. Make sure to give them lots of attention when they do use the tray so that they associate it with good behaviour. Once they’ve mastered it, you can let them roam around your home freely. Safety first Rabbits like to chew and explore, so be sure to
Food for thought As a rough guide, a rabbit should be eating a pile of hay – such as Bob Martin My Little Friend Meadow Hay, £4.50 (3.5kg) – the same size as they are every day. Fresh vegetables and Asda Rabbit Nuggets, £2 (2kg), will go down well but only give them small amounts at a time.
Lunch bunch Keep kids well-fed and happy while you’re on the go with your local Asda Cafe. Kids can eat for free any day during half-term with every £4 adult spend*. Plus, each kid’s meal comes with two of their five-a-day.
Shop savvy Asda’s rollback event brings you price cuts on everything from washing tablets to store cupboard stars. Stock up on your favourite family essentials and use those savings for fun days out!
Selected stores only, subject to availability. Minimum spend may apply online. 40p bag charge and delivery charge may apply online. *Offer available to children under 16 – one free meal for every adult spend over £4. Dates and times that offer is available is dependent on individual store
Photographs: Getty Images
PETS
rabbit-proof your home. Protect wires with plastic piping and move any plants out of their reach. Be sure to keep them busy with plenty of toys, too.
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Creature comforts Treat your four-legged friends to something special for Valentine’s Day
Photograph: Getty Images
L
ove snuggling on the sofa with your furry friends? Now’s the time to show how much you care. Pedigree Ranchos meaty treats make a great reward for dogs on their very best behaviour, with a long-lasting chewiness to help clean their teeth and gums. Feline friends
can enjoy tasty Sheba Creamy Snacks straight from the sachet – so hand-feed your cat yourself and enjoy some special bonding at the same time. Or stock up on some Dreamies Cheese treats, shake the biggersize tub and watch your cat come running!
Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online.
It’s snack time… Pedigree Rancho Chicken dog treats, £2 (70g; £2.86/100g)
Sheba Creamy Snacks with Salmon, £1.50 (4 x 12g; £3.13/100g) Dreamies Cheese cat treats, £5.80 (350g; £1.66/100g)
ASDA.COM/GROCERIES | 77
Style SOFT FOCUS Feel gorgeous every day with pretty intimates from George
V
alentine’s Day is the perfect time to indulge that special someone – you! So why not choose a new set of lovely lingerie to feel great in? From subtle nudes and pretty pastels to silky sheers and daring reds, George has a range of styles to choose from. Whatever your shape and personality, there’s a set to make you feel confident. Go on, treat yourself…
Selected stores only, subject to availability. Online delivery charges may apply
Bra, 32-36 A-DD, 38 B-DD, £9; curve sizes, 34 E-G, 36-38 D-G, 40-42 C-G, £9; briefs, 8-24, £4.50
GEORGE.COM | 79
80 | GEORGE.COM
STYLE & BEAUTY BEAUTY
love you first Love comes in many forms and so do you! George lingerie is designed to celebrate women and make you feel good about your body
Bras, 32-36 A-DD, 38 B-DD, £9 each; curve sizes, 34 E-G, 36-38 D-G, 40-42 C-G, £9 each; briefs, 8-24, £4.50 each Selected stores only, subject to availability. Online delivery charges may apply. Lingerie set (far left) available from 1 February 2018
GEORGE.COM | 81
‘
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I feel empowered and love the strength I’ve found in myself
Melissa, 21, from Scotland says: ‘Comparing ourselves with other people is a natural thing to do but it’s so toxic. The only way to truly love yourself is to stop caring what other people might or might not be thinking about you. I make sure I concentrate on doing things that make me feel good. Sometimes that’s having an early night or doing a bit of exercise to release endorphins, but more Melissa often than not it’s just focusing wears on being a good, kind person. It sounds clichéd, but if you sort out the inside it shines through to the outside. Today, I feel empowered. I relish the strength I’ve found in myself.’ Bra, 32-36 A-DD, 38 B-DD, £9; curve sizes, 34 E-G, 36-38 D-G, 40-42 C-G, £9; briefs, 8-24, £4.50
‘
‘
FRAME OF MIND
I love my cellulite, scars and stretch marks because they’re all part of me FLAW-SOME!
Felicity, 29, lives in London and is a body positivity activist. She says: ‘Everything I do promotes body image and self-love. People might expect me to feel threatened standing next to women who are smaller than me, but I don’t mind at all. I love my cellulite and my scars and stretch marks because they’re all part of me. The things I like most about myself are my laugh and my bum – even though at school I felt it was too big! It’s not easy to love yourself – it’s Felicity a gradual process – but there wears are no two humans on this planet who are the same, so you need to be the best possible version of yourself.’ Bra*, 32-36 A-DD, 38 B-DD, £9; curve sizes*, 34 E-G, 36-38 D-G, 40-42 C-G, £9; briefs*, 8-24, £4.50
‘
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STYLE & BEAUTY
I’ve embraced my body. This is who I am, take it or leave it! KEEP IT REAL .
Words: Samantha Wood. Photographs: Lily Cummings
‘
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Gabriella, 27, from London has a five-year-old son. She says: ‘I love that we’re standing together, all different, representing all women. That message is so important: we need to love ourselves, whoever we are and whatever we look like because this is a realistic image of womanhood. Since having my son, I feel more womanly and empowered. This is me, take it or leave it! I’ve noticed Gabriella a change in the diversity of women used in modelling wears campaigns and it gives me so much confidence as a young, black female. We’re definitely getting there – slowly but surely.’ Bra*, 32-36 A-DD, 38 B-DD, £7; briefs*, 8-24, £3
I used to hate being so skinny and tall but now I really embrace my height THE LONG GAME
Nicky, 58, from Nottingham, says: ‘If you’d asked me how I felt about revealing my body five years ago, I would have been intimidated. I used to hate being so skinny and tall but now I really embrace my height, like making sure I show off my long legs. You have to look in the mirror, identify what you do have and go to town on accentuating it. Getting older is no bad thing, either! It’s hard but I honestly believe that if you set aside some time every week to do Nicky something kind for yourself, wears whether it’s walking the dog or indulging in a hair mask, you’ll start liking yourself a little bit more.’ Bra**, 32-36 A-DD, 38 B-DD, £9; curve sizes**, 34 E-G, 36-38 D-G, 40-42 C-G, £9; briefs**, 8-24, £4.50
Selected stores only, subject to availability. Online delivery charges may apply. *Available from 1 February 2018. **Available from 8 February 2018
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Exclusive A musky base layered with black pepper, cedarwood and pine needle. Baylis & Harding Black Pepper & Ginseng washbag, £10
Cheers, sweetheart… Pink bubbly for a luxurious bath. Baylis & Harding Rosé Prosecco Fizz Fragranced Bath Bubbles and Bath Treats set*, £7
This sweet mix, including bath crystals and body butter, is a real smooth touch. Baylis & Harding With Love gift set*, £12
You beauty! Make him or her feel super-pampered this Valentine’s Day with our great selection of gift sets
Could a cool fragrance and cute pompom keyring be the key to their heart? Missguided Babe Power Eau de Parfum gift set, £25 84 | ASDA.COM/GROCERIES
Citrus, lime and mint with subtle woody notes add zing to this bath and shower duo. Baylis & Harding Sport gift set, £7
This trio is certain to attract attention, with its blend of fresh citrus, subtle woods and spice. fcuk Friction gift set, £20
Not just a pretty face… All the brushes you need to apply your make-up like an expert. Make Me Up Professional Cosmetic Brush Set, £10
Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online. *Available until 15 February 2018
Words: Carly Hobbs. Photographs: The Licensing Project
STYLE & BEAUTY
STARSHIP TROOPERS Loving the shimmering look? Here’s how to give your beauty routine a makeover that’s out of this world
GOOD LIVING | 85
Add a glistening touch to your look this season with the latest far-out beauty trend. From next-level highlighter layering to glowing eyeshadow tricks and a flawless base, shimmering make-up is taking off… Collection
Illuminating Touch Brightening Concealer in Naked, £4.98 (2g)
GALACTIC GLOW TREND ALERT!
Fresh, dewy skin is always in style and, this season, it takes on an even more radiant glow. Get yourself a glimmering complexion that lasts all day.
HOW TO… n Use a stiff foundation brush to work George Illuminating Primer all over your face. It contains tiny minerals that bounce light off the skin, creating the perfect glow. n Brighten any dark under-eye circles with the Collection Illuminating Touch Brightening Concealer in Naked. n Go over everything with the super-light Olay Total Effects 7 in One BB Cream Moisturiser + Foundation. Its sheer coverage will allow those illuminated tones to shine through.
Olay Total Effects 7 in One BB Cream Moisturiser + Foundation, £15* (15ml) 86 | ASDA.COM/GROCERIES
George Illuminating Primer, £5.50 (30ml)
HIGH-IMPACT HIGHLIGHTS TREND ALERT!
The key here is luminous highlighter. An ethereal sheen suits all skintones; create it with a sweep of peach over the cheekbones.
George Blush Soft Touch Blusher Stick in Unicorn, £4 (6g)
HOW TO…
n Pat Maybelline Master Strobing Liquid Highlighter in Nude Glow across the cheekbone, starting at the top and finishing in line with the pupil. It’s an almost sheer finish that provides a great glowing base. n Slick George Blush Soft Touch Blusher Stick in Unicorn over the top, blending gently. n Dust everything with Rimmel Sculpting and Highlighting Kit in Coral Glow. The mix of pigments and textures will make your cheekbones shine.
Maybelline Master Strobing Liquid Highlighter in Nude Glow, £7.95 (33g)
Rimmel Sculpting and Highlighting Kit in Coral Glow, £5 (30ml)
Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online. *£10 from 22 February 2018. **£2.50 from 22 February 2018. †Until 20 February 2018. ††£3.50 from 1 February 2018
STYLE & BEAUTY
Dove DermaSpa Gradual Tan Summer Revived Shimmer, £7†† (200ml)
TO P-TO -TO E G LOW
George Strobe Highlighting Cream in Pink Pearl, £4 (42ml)
STARRY-EYED SURPRISE TREND ALERT!
Ditch the dark smoky eye and make your peepers pop with the iridescent eye make-up that’s taken Pinterest by storm.
L’Oréal True Match Powder Glow Illuminator in Icy Glow, £8.95 (64g)
George Strobe Crayon in White Pearl, £2.50† (4g) Vaseline Original Pure Petroleum Jelly, £2.50 (250ml)
Mix Dove DermaSpa Summer Revived Body Lotion with Garnier Intensive 7 Days Shea Butter Ultra Replenishing Lotion, £5** (400ml) and apply with a tanning mitt. Finally, dab George Strobe Highlighting Cream in Pink Pearl on your shoulder tops, collar bone and down the centre of your legs, and you’re good to glow.
SPACED-OUT POUT TREND ALERT
For lips, the shimmering trend can include anything from rainbow metallics to subtle, pearlescent shades. Embrace a less dramatic approach with this kissable pink look.
HOW TO…
HOW TO…
n Start by applying George Strobe Crayon in White Pearl to the inner corners of the eyes to help open them up. n Swirl a fluffy shadow brush over all the colours in the L’Oréal Paris True Match Powder Glow Illuminator in Icy Glow, then over the lids in a windscreen wiper motion. n Score extra gleam points by spreading a little Vaseline Original Pure Petroleum Jelly across your lids.
n Apply a rich coat of Rimmel Lasting Finish Lipstick in Heather Shimmer, £4.98 (4g). n Top with lashings of L’Oréal Paris Infallible Mega Gloss in I Got The Power, £6.95 (18g), for a smooth, silky finish. n Dust the cupid’s bow with George 4 Shade Highlight, £5 (4.5g) to make your pout stand out.
ASDA.COM/GROCERIES | 87
Animal instinct It’s the Chinese Year of the Dog so discover what your inner canine can do for your wellbeing… and put a wag in your tail
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Learn to be ‘in the moment’ Watch a dog and see how they are all about living in the now; they are not thinking ‘I need to walk 5k today’ or ‘after this run, my coat will be shinier and I’ll lose weight from all this exercise’. This is probably why they are so content with life. Learning to be more mindful teaches you to embrace the moment and not to keep striving for more or better. It helps you open up to what’s already here, something that comes naturally to man’s best friend. Be more dog! ‘If you’re out walking, don’t think about a conversation you need to have or a to-do list, just notice what’s around you,’ says Alexa. ‘Check out your surroundings, listen to the sounds and you’ll feel more in touch with your environment and, ultimately, yourself.’
Words: Ally Oliver. Illustrations: Linzie Hunter
T
he Chinese zodiac calendar names each of the years in its 12-year cycle after an animal and on 16 February we enter the Year of the Dog, which is said to bring luck and even the coming of ‘fortune’. You don’t have to own a dog to reap some of the benefits of canine behaviour, though. We spoke to mindfulness expert Alexa Frey, co-founder and director of The Mindfulness Project, to ask her what you can learn from dogs – and how to use these lessons to enhance your everyday life.
HEALTH & WELLBEING
Be kind to yourself A dog knows what they want and asks for it – they pay attention to their own needs and aren’t concerned with those of others. And this is something you should do too. If you put everyone else first – whether that’s a boss, partner or child – and ignore what you need to make yourself happy, the effect can be very damaging. Be more dog! ‘If a dog is hungry, tired or in need of a cuddle, it asks for what it needs,’ says Alexa. ‘Take care of yourself by putting you first whenever you can.’
Trust your gut When something doesn’t feel right, we tend to reason it away, whereas a dog will just sense they’re not keen on a person or feel uncomfortable in a situation, then act on it with a bark or growl. Alternatively, if they like you, they’ll show it with a friendly tail-wag. Be more dog! ‘Respond to feelings of unease and learn to pay attention to your senses,’ says Alexa. ‘Let those feelings – good and bad – back in and let them guide you.’
Celebs born in the Year of the Dog
Those born in a Dog year are typically thought to be loyal and honourable, with the ability to pursue goals when all the odds are stacked against them. Take inspo from these famous faces… Dame Judi Dench (1934) This vintage Dog year saw the birth of one tough, talented actor with incredible staying power. cher (1946) Currently on another comeback tour, this singing sensation just keeps on giving – and her tenacity is certainly dog-like. Madonna (1958) A long career with constant reinvention – she has great ‘dog’ instincts, and always seems to follow them.
Practise acceptance If a dog gets wet in the rain or is cold or hungry, once that immediate problem is solved and they’re happily fed and dried off, we hear no more about it. Humans, on the other hand, tend to talk a lot about how bad something was: ‘I was drenched, I was starving and we weren’t given anything to eat.’ Sound familiar? Be more dog! ‘Don’t dwell on problems or issues, don’t curse away and don’t dramatise things that have gone wrong,’ says Alexa. ‘Try to accept and move on.’
mariah carey (1970) Resilience and a sense of fun – tick! Eddie Redmayne (1982) Described by his co-stars as ‘the sweetest, most gentle human being ever’, there’s a puppylike enthusiasm about Eddie. Harry Styles (1994) Said to be ‘faithful and loyal’. A good dog if ever we saw one.
To learn more about mindfulness, visit londonmindful.com ASDAGOODLIVING.CO.UK | 89
GOOD LIVING
MY FOODIE LIFE
Comedian, author and mum of three Ruby Wax, 64, lives in London with her husband Ed Bye, 62, a TV director and producer What kind of cook are you? I’m not a good cook. My family aren’t great cooks either. My grandmother once even boiled a chicken – I remember seeing a pot with a claw coming out of the top! What food did you eat growing up? My dad manufactured casings for Vienna sausages, so we ate them most days. I got so sick of eating them Mum tried to disguise them and convince me they were chicken. They were still sausages, though. What do you like eating now? Paleo bread, made without flour and using honey instead of sugar, is fantastic. I don’t like complicated food – I opt for things like chicken legs you can eat with your fingers! What country has the best cuisine? I have a house in Cape Town and everything there is delicious. A local restaurant called Raw and Roxy makes chocolate cake out of avocado and without using sugar – it tastes better than normal chocolate cake! Its Rocket Fuel smoothie, made with
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I’m friends with Nigella Lawson. Her recipes are fantastic and I love her Moroccan lamb
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frozen bananas, coconut yogurt and vanilla cashew milk, is also amazing. Do you follow an eating regime? I’ve tried many diets over the years but, for about a year, I haven’t eaten bread, rice or pasta. I like quantity and this way I feel I can eat more
without getting fat – and I’ve never been this thin in my life! Which chef do you most admire? I was friends with Nigella Lawson before she was famous and I really rate her recipes. It’s really good comfort food – my favourite kind of food! I love her Moroccan lamb. Biggest culinary disaster? When I was 25 I wanted to impress a big director who was coming for dinner, but I panicked and just kept making rice. I forgot to stuff the peppers and ended up making four courses with the bland grain, including rice pudding. Needless to say, I didn’t get the job! Best foodie moment ever? When I was a kid, eating a cherrytopped hot fudge sundae in a soda bar in Chicago where I grew up. That’s the image of America that I still have. Your ideal dinner on Valentine’s Day? A hot fudge sundae, of course! Valentine’s Day is all about indulging. When you’ve been married so long, it doesn’t matter if you get fat. I’ve never tried to impress my husband Ed in the kitchen – and I never will! Ruby’s new book, How To Be Human: The Manual, is available now
RUBY SHARES HER DELIGHTS AND FRIGHTS
Love it!
Caesar salad. I always order it from room service with a pot of tea! 90 | ASDAGOODLIVING.CO.UK
Guilty pleasure
I’ll wolf down a chocolate bar, but it has to be the expensive, dark sort.
Hate it!
Marmite. It’s revolting. It should be used for tarmacking your driveway.
Words: Gemma Calvert. Photographs: Getty Images, Rex Features
‘i don't impress my husband in the kitchen’