Asda Good Living Magazine July 2018

FREE

JULY 2018

47

FRESH SUMMER RECIPES

CHERRY PICKED Juicy fruit desserts

…this month with refreshing drinks, American BBQ classics and an outdoor feast to feed a crowd!

GOOD LIVING 1 Food | Living | Health | Homes | Style |

GOOD LIVING

JULY 2018

Photograph: Stuart Ovenden. Styling: Luis Peral. Food styling: Matthew Ford

Welcome

Ask me what my ideal dessert is and the answer is short and sweet: anything with chocolate!

If you’re a chocoholic too, then you’ll love this month’s indulgent milk, dark and white chocolate Sarah Thom Asda Editor recipes (p43), which are sure to make you melt.

What’s really great about July is the abundance of delicious seasonal fruit and veg. I used to love racing around the ‘pick your own’ fields to see who could fill up a punnet the fastest. My sister always won as I was too busy sneaking a cheeky raspberry when no one was looking. To take advantage of what’s ripe and ready, we’ve handpicked our favourite berry recipes (p11) – the goat’s cheese, squash and blackberry salad gets my vote.

As well as sunshine, ice creams and the promise of holidays, one of the best things about this season is tucking into an al fresco feast with your friends on a sun-kissed evening. We bring you dishes that make cooking for a crowd delicious and easy on the wallet, with four dishes for only £15 (p18).

And if you enjoy sipping in the sun, then why not wash your meal down with an ice-cold tipple? If you don’t know your G from your T, then fear not – gin expert Olivier Ward brings you his guide to the perfect pairings (p24). Chin chin!

Sarah

GET IN TOUCH editor@asdagoodliving.co.uk

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The Editor, Good Living Magazine, Asda House, South Bank, Great Wilson Street, Leeds LS11 5AD

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GOOD LIVING | 3

GOOD LIVING

ON THE COVER Melon, mint & cucumber cooler, p29 Photograph: Stuart Ovenden Styling: Luis Peral Food styling: Lorna Brash

PROMISES

TO PROVIDE FAMILYFRIENDLY MEALS THAT: Save you time and money

18

85

Contents

FOOD 11 Pick of the crop Great ways with juicy fruit 18 Summer feast – all for £15 Hosting on a budget? Here’s how 24 Ice and a slice G&T or a cocktail? You decide 29 4 ways with melon Make the most of this fresh fruit 35 This is Africa Enjoy the flavours of the continent’s varied, vibrant cuisine 43 Make them melt Dark, milk and white chocolate treats 49 Grains & pulses Midweek suppers with store cupboard staples 55 ‘This dish always takes me back to my nanna’s

HEARST Editor Hannah Barr Deputy editor Terry Barbrook Food editor Gregor McMaster Art director Alex Nicholas Art editors Natalie Williams, Jack Cunningham Acting chief sub editor Sue Sharrock Senior sub editor Gwennan Thomas Features writer Harriette Casey Food assistant Vanessa Graham

Digital director Mango Saul Digital content editor Sarah Alcock Digital content producer Bobbie Edsor Head of client services Kirsty Ware Junior account director Hannah Gee Production director Nafeesa Yousuf Senior account manager Nikki Little Senior production manager Annaliza Dowding Senior fashion writer Rebecca Shepherd

56

61

69

75

kitchen’ MasterChef co-host John Torode’s succulent lamb salad Too good to waste How to get more life from your leftovers Just take 5… Low on fuss, high on flavour five-ingredient meals Head stateside! Time for a mouth-watering BBQ – American style!

All wrapped up Parcel up a win on the grill

LIVING 6 Time to shine Give your home a copper glow 8 #Lovefood The latest from the world of food 98 My foodie life Presenter Charlotte Hawkins on Strictly, snacking and sausage and mash

Account executive Chloe Patmore ASDA Editor Sarah Thom Good Living 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

HOMES 78 Master the art of camping Pack the right kit for your holiday in the great outdoors 81 Smart living Your questions about camping answered STYLE 85 Hello sunshine Fashion inspo from TOWIE’s Chloe Lewis 89 Sunrise to sunfall Your beach-to-bar looks, sorted 92 Best foot forward Treat your feet with our step-by-step guide HEALTH 95 Positive vibes only What is body positivity?

Two influencers tell us

Good Living is published for Asda by Hearst Magazines UK, the trading name of the National Magazine Company, House of Hearst, 30 Panton Street, London SW1Y 4AJ; 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.

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

PRICE PER SERVING When we say ‘price per serving’ on our recipes, we mean the cost of the ingredients you will need to use to create the dish, divided by the number of people the recipe serves (for example ‘serves 4’).

When you see the recipes at asdagoodliving.co.uk, you will be able to put the ingredients needed straight into your shopping basket – this will show the total cost of purchasing everything you need to make the recipe, not the ‘price per serving’; see above for this definition.

LOOK OUT FOR THESE SYMBOLS: Vegetarian

Vegan

Gluten-free

Dairy-free

ASDAGOODLIVING.CO.UK | 5

JACKET IN

HOT STUFF

Summer showers? They’ll stay nice and dry in this lightweight mac.

Kids’ foil-print mac*, from £12

Keep your cappuccino warm on the go with a metallic mug.

Travel mug, £2.50

time to shine Get your glow on this summer with dazzling copper hues WHERE TO BUY?

COPPER LOAD OF THIS Take a moment’s reflection with this super-shiny mirror.

Stand mirror, £8

Wherever you see these icons, the products are available…

George.com Asda.com/groceries In store

ALL IN ONE BASKET

LOW MAINTENANCE

BOILING POINT

Organise your odds and ends in a chic storage basket.

Wire storage, £6 (2-pack)

Faux greenery in striking metallic pots? Couldn’t be easier to care for.

Succulents, £5 each

Start the day right with a cuppa made from this smart kettle.

Pyramid kettle, £25

6 | ASDA.COM

Selected stores only, subject to availability. Minimum spend may apply online.

40p bag charge and delivery charge may apply online. *Available from 7 August 2018

GOOD LIVING

GLEAM TEAM

SUNNIES SIDE UP

PRECIOUS METAL

A smart copper-effect duo will spruce up your sink space.

Dispenser £5; tumbler, £3

Keep your cool in the sun with these classic shades.

Aviator sunglasses, £4

Throw shapes courtesy of a geometric candle holder.

Wire tealight holder, £3

RISE AND SHINE

SLICE OF THE ACTION

Nail the metallic trend at home with this ultra-modern timepiece.

Wall clock, £12

You’ll be the toast of the town with this nifty kitchen gadget.

Four-slice toaster, £25

JEWEL PURPOSE

WATER CARRY ON

LIGHT FANTASTIC

Make a serious style statement with some sparkly hoops.

Diamond dust hoop earrings, £4

Ditch the plastic and do your bit with this refillable metallic bottle.

Canteen, £8

Pop in a tealight to add a glow to your mantelpiece or sideboard.

Lantern, £12

ASDA.COM | 7

LoveFood

FOOD EDITOR GREGOR SHARES THE LATEST FOODIE NEWS

BES T OF THE SEASON ‘Not that long ago, the only tomatoes you could buy in the UK were perfectly round and not especially tasty. Now, though, you get the chance to be a connoisseur, as tomatoes come in all shapes, colours and sizes – there seems to be a variety for every occasion. Plus, at this time of year, they’re plump and plentiful.

When oven-roasted on the stem, sweet vine-ripened cherry tomatoes are flavour bombs that add tasty bursts to pasta and chicken dishes, while chunky beef tomatoes are delicious stuffed with herby rice then baked. Grower’s Selection Organic Vine Tomatoes are wonderful chopped on toasted sourdough, topped with olive oil, torn basil leaves and black pepper. Or try making our Tomato, Goat’s Cheese & Spinach Tart with Extra Special Baby Plum Tomatoes.

It’s super-easy and ideal for a picnic.’

Extra Special Baby Plum Tomatoes, £1.35 (220g; 61p/100g) or £2 for 2.50

For our Tomato, Goat’s Cheese & Spinach Tart recipe, visit ASDA.GL/ tomatotart

YES PEAS! ‘We love our peas in Britain, with the average person eating nearly 9,000 of the little gems every year – and why wouldn’t we when their fresh, sweet taste adds so much to so many dishes? To celebrate, Great British Pea Week (9-15 July; greatbritishpeaweek.co.uk) has lots of pea-inspired events popping up across the land. Looking for new ways of getting peas into your kids’ meals? Try our Lemon Chicken & Smashed Pea Pasta or our Fish Pie with Pea Mash; they’ll never know they’re eating their greens! For these and more recipes, visit ASDA.GL/peas.’

8 | ASDA.COM

GOOD LIVING IN STORE THIS MONTH

Chef notes

sauce material

90g (6x15g)

Vegetarian & Vegan

Each bag contains Saturates Sugars

Energy 327 kJ 78 kcal

4.4g

0.4g <0.5g 0.19g

4%

High

6%

Med

Fat

2%

Low

<1%

‘

Salt

Med

3%

of your reference intake Typical energy values per 100g: 2183kJ/522kcal

Liven up lunch for your own cheeky monkeys with these crispy, fun-shaped potato snacks. They’re suitable for vegans and veggies, too.

Asda Cheeky Monkey Potato Snacks, 95p (6 x 15g; £1.06/100g)

Kitchen kit

Welcome the arrival of picnic season with this innovative portable grill. Its large carry handles fold down to form a stable base and the lid can be used as a food-prep tray. Just add charcoal to the large fire bowl. Hot stuff!

Photographs: Getty Images

Uniflame Portable Picnic Basket Grill, £39

These citrussy desserts are just the thing if you fancy a little something sweet after dinner. The smooth, creamy posset is topped with a zingy passion fruit conserve – yum.

Extra Special 2 Lemon & Passion Fruit Possets, £2.50 (220g; £1.13/100g)

‘

Ready-to-eat scones filled with Prosecco-infused cream and raspberry jam? They’re perfect to pack in your picnic and enjoy with friends… and a glass of summer fizz. Asda Raspberry & Prosecco Scones, £1.85 (2-pack; 93p each)

‘Think making your own sauces is a bit like hard work? Think again. It’s so easy to whip up your own barbecue dressings using ingredients you probably have to hand. For a creamy, tangy sauce to smear on a juicy burger, mix together 3 parts mayonnaise, 2 parts ketchup and 1 part American yellow mustard with a handful of finely chopped pickled gherkins.

Fancy a bit of a kick? Make your own fiery sauce by adding cayenne, Tabasco or Worcestershire sauce to a classic base of ketchup, mustard and clear honey.

Give it a quick mix and you’re good to go.’

Page turner

‘From the hit BBC One show that helps families slash the cost of their food shop, this new book has a brilliant selection of simple recipes to liven up midweek meals, from Spiced Cod Burgers to Chicken Katsu Curry. Plus, foodie presenters Gregg Wallace and Chris Bavin give their expert cooking tips to save you time and money. It’s never been easier to feed the family for less!’

Eat Well for Less: Quick & Easy Meals*, £8

Selected stores only, subject to availability. Minimum spend may apply online.

40p bag charge and delivery charge may apply online. *Available from 12 July 2018

ASDA.COM | 9

Pick T the crop

Food

Juicy summer fruits are at their best now, ripe and ready to enjoy in sweet and savoury dishes There’s nothing more pleasing than tucking into a punnet of plump, vibrant and oh-so sweet summer fruits on a beautiful sunny day.

Handpicked in the field, our Grower’s Selection blackberries, raspberries and cherries are bursting with freshness, making them the perfect choice for topping desserts or adding a sweet bite to summery salads.

Take our Driscoll’s Victoria blackberries, for example – grown in Kent,

they are larger and sweeter than the wild berries you’d normally find on the hedgerow.

And how to spot a fruit that is ripe for picking?

A lot of effort goes into deciding just that, and our growers have dedicated teams who are specially trained to ensure every blackberry, raspberry or cherry is consistently plump and juicy.

Turn the page to find out how to make the most of this season’s very best offerings…

ASDAGOODLIVING.CO.UK | 11

Cherry lamingtons

A fruity take on the classic Australian cake MAKES 16 READY IN 55 MINS, PLUS COOLING PRICE PER SERVING 23p

l 3 eggs, separated l 150g caster sugar l 1tsp vanilla extract l 150g plain flour l 1tsp baking powder l 50g unsalted butter, melted l 135g pack Hartleyâ&#x20AC;&#x2122;s Black Cherry Flavour Jelly l 150g frozen cherries, thawed

12 | ASDA.COM/GROCERIES

l 3tbsp icing sugar l 150g desiccated coconut l 16 fresh cherries, to serve 1 Preheat the oven to 180C/ 160C Fan/Gas 4. Grease and line a 20cm square traybake tin with baking paper.

2 In a bowl, beat the egg whites until stiff peaks form. Set aside.

3 Put the yolks in another bowl with the caster sugar and vanilla extract. Beat until pale and doubled in size, then add to the egg whites. Sift in the flour and baking powder, then fold together with the melted butter, being careful not to knock out too much air.

Spread into the tin and bake for 25 mins. Remove from the oven and allow to cool slightly in the tin.

4 For the icing, put the jelly in a bowl, pour over 200ml boiling water and stir until

dissolved. Add the thawed cherries and icing sugar.

Blend until smooth and allow to cool slightly.

Spread out the desiccated coconut on a plate.

5 While the sponge is still warm, remove from the tin and cut into 16 squares. Dip each piece into the icing, then in the coconut. Allow the icing to set before serving with fresh cherries.

Energy

Each 76g serving contains Fat Saturates Sugars

Salt

High

Low

887kJ 9.9g 212kcal Med

11%

14%

7.0g 19.8g 0.22g 35%

High

22%

4%

of your reference intake Typical energy values per 100g: 1,167kJ/279kcal

FOOD

Raspberry millefeuille

Flaky pastry layered with fresh whipped cream, tangy-sweet raspberry coulis and soft fresh fruit SERVES 10 READY IN 40 MINS, PLUS COOLING PRICE PER SERVING 61p

l 375g pack Asda Ready Rolled Light Puff Pastry l 30g icing sugar, plus extra to dust l 250g raspberries l 300ml tub Asda Best of British Fresh Whipping Cream l 170g tub Asda Fat Free Greek Yogurt l 1tsp vanilla bean paste l 15g shelled pistachios, roughly chopped

1 Preheat the oven to 180C/ 160C Fan/Gas 4. Line a large baking tray with nonstick baking paper.

2 Unroll the pastry and cut in half lengthways so you get 2 long rectangles. Put onto the tray and prick all over with a fork. Dust with a little of the icing sugar and bake for 25-30 mins, until risen and golden.

Set aside to cool fully.

Selected stores only, subject to availability. Minimum spend will apply online.

40p bag charge and delivery charge may apply online

3 To make the coulis, mash half the raspberries with a fork and transfer to a small pan. Stir in 20g of the icing sugar and 1tbsp water. Bring to a gentle simmer and cook, stirring, for 3 mins or until the mixture thickens.

Sieve the coulis to remove the seeds, then set aside to cool completely.

4 Whisk the whipping cream into soft peaks then stir through the yogurt, the remaining 10g icing sugar and the vanilla bean paste until combined.

5 When the pastry layers have cooled, divide the

cream mixture between both pieces, spreading it in a thick layer. Dot with the remaining fresh raspberries and drizzle with a little of the coulis. Sprinkle over the chopped pistachios, dividing between the two layers then add a light dusting of icing sugar.

Stack one of the layers on top of the other.

6 Serve immediately with the remaining coulis on the side to drizzle over.

Energy

Each 114g serving contains Fat Saturates Sugars

Salt

15%

28%

4%

1,264kJ 19.4g 10.8g 6.4g 0.25g 302kcal Med High Med Low

54%

7%

of your reference intake Typical energy values per 100g: 1,109kJ/265kcal

ASDA.COM/GROCERIES | 13

Goat’s cheese & butternut squash salad with pickled blackberries This veggie salad is packed with fantastic summer flavours, colours and textures SERVES 4 READY IN 45 MINS PRICE PER SERVING £1.69

l 150g fresh ripe blackberries l 1 small shallot, finely chopped l 2tbsp white wine vinegar l 1tsp caster sugar l 1tsp fresh thyme leaves l 1 butternut squash (about 800g prepared), cut into chunks l 2½tbsp rapeseed oil 14 | ASDAGOODLIVING.CO.UK

l 150g Grower’s Selection British Unwashed Sliced Curly Kale, washed l 50g pecans l 100g Asda Goat’s Cheese 1 Preheat the oven to 200C/ 180C Fan/Gas 6.

2 Put the blackberries in a small bowl and lightly crush with the back of a

fork. Add the shallot, white wine vinegar, caster sugar and thyme leaves. Stir together and set aside to pickle for at least 30 mins.

3 Meanwhile, put the butternut squash on a baking tray, drizzle over 2tbsp of the rapeseed oil and toss to coat. Roast for 25 mins, turning halfway through. Scatter the kale over the top and cook for another 7 mins.

4 While the butternut squash is roasting, scatter the pecans on another baking tray and cook in the oven for 5 mins. Allow to

cool then break into pieces.

5 To make the dressing, remove the blackberries from the vinegar mixture and set aside. Whisk the liquid together with the remaining rapeseed oil.

6 To serve, layer the squash and kale on a serving dish and crumble over the goat’s cheese.

Top with the pickled blackberries and pecans, drizzle with the dressing and season with pepper.

Energy

Each 335g serving contains Fat Saturates Sugars

Salt

Med

Low

1,458kJ 23.1g 348kcal High

17%

33%

5.7g 12.7g 0.44g

29%

Low

14%

7%

of your reference intake Typical energy values per 100g: 435kJ/104kcal

Photographs: Tara Fisher. Styling: Davina Perkins. Food styling: Lorna Brash

FOOD

Menu Chicken & pomegranate skewers with pickled red onion salad Cheese & ham croquettes Squash, chorizo & spinach salad Fritto misto

r e m Su m all for

Feast ÂŁ15*

Think entertaining a crowd is pricy?

Think again. Our sharing menu is delicious and wallet-friendly 18 | ASDAGOODLIVING.CO.UK

Chicken & pomegranate skewers with pickled red onion salad, p20

FOOD

Cheese & ham croquettes, p20

Fritto misto, p22

Squash, chorizo & spinach salad, p22

*Total includes the cost of the ingredients in the quantities used in the recipes. Cost of drinks not included. 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

Cheese & ham croquettes Crisp on the outside, soft and gooey inside MAKES 8 READY IN 30 MINS, PLUS CHILLING PRICE PER SERVING 20p ● 100g 3-day-old white

bread, crusts removed

● 25g Smart Price Butter ● 25g plain flour ● 180ml semi-skimmed

milk

● 25g Smart Price Mature

White Cheddar, grated

● 75g Smart Price Cooked

Ham Slices, shredded

● 1tsp coarse-grain

in another. Shape the cheese and ham mixture into 8 croquettes. One at a time, coat in the egg and then the breadcrumbs.

Put on a plate lined with baking paper and chill for 30 mins.

5 Fill a deep fat fryer or large pan to ⅓ of the way up with oil and heat to 180C. Cook the croquettes, in 2 batches, for 2-3 mins until golden. Drain on a plate lined with kitchen roll, keep warm, then serve 2 croquettes per person.

Energy

Each 130g serving contains Fat Saturates Sugars

6.1g

3.0g 1.09g

Salt

High

Low

Med

1,131kJ 16.9g 270kcal Med

14%

24%

31%

3%

18%

of your reference intake Typical energy values per 100g: 870kJ/208kcal

mustard

● 1 egg, lightly beaten ● Vegetable oil, to fry

1 Preheat the oven to 140C/ 120C Fan/Gas 1. Break the bread into small pieces and whizz in a processor to make breadcrumbs. Spread out on a baking tray and cook for 10 mins. Cool.

2 Melt the butter in a small pan. Remove from the heat and stir in the flour to make a smooth paste. Heat the milk until steaming hot, then gradually whisk it into the mixture. Cook over a medium heat, whisking all the time, until the mixture thickens. Continue to whisk for another 3 mins.

3 Remove from the heat and stir in the cheese, ham and mustard. Season with black pepper. Pour into a dish and cover with clingfilm. Allow to cool completely, then chill in the fridge for 1 hr.

4 Put the egg in a shallow dish and the breadcrumbs 20 | ASDA.COM/GROCERIES

Chicken & pomegranate skewers with pickled red onion salad

These tender kebabs are perfect served with flatbreads MAKES 8 READY IN 35 MINS, PLUS MARINATING PRICE PER SERVING £1.48 ● 600g pack Asda Cook

From Frozen Diced Chicken Breast, thawed ● 55ml cider vinegar ● 1tbsp sunflower oil ● 2tsp Smart Price Clear Honey ● 1tsp smoked paprika ● 1tsp ground cumin ● 1tsp dried thyme ● 1½tbsp sugar ● 2 red onions, sliced ● ½ cucumber, deseeded and sliced ● 80g pack pomegranate seeds

● ½ x 25g pack flat-leaf

parsley, chopped

● 4 Asda Plain Folded

Flatbreads, heated according to pack instructions, to serve ● 100g fat-free Greek yogurt, sprinkled with paprika, to serve ● You will also need 8 bamboo skewers 1 Pat the chicken dry with kitchen roll then put in a zip-seal freezer bag.

2 In a small bowl, whisk together 10ml of the cider vinegar, the oil, honey, paprika, cumin and thyme.

Add to the bag, seal and shake to coat the chicken.

Put in the fridge to marinate for at least 30 mins.

3 Soak the bamboo skewers in cold water for 30 mins.

4 Put the sugar in a small pan with the remaining vinegar and 1tbsp water, and heat until the sugar dissolves. Remove from the heat, add the onions and stir to coat. Set aside to pickle for 15 mins.

5 Put the onions and the pickling liquid in a bowl, add the cucumber slices and set aside.

6 Preheat the grill. Thread the chicken onto the skewers and cook for 15-20 mins, turning often, until cooked through.

7 Put the skewers on a serving dish and scatter over the pomegranate seeds and parsley. Serve 2 skewers per person, with the salad, flatbreads and paprika yogurt on the side.

Energy

1 of your 5-a-day

Each 363g serving contains Fat Saturates Sugars

1.1g

17.1g 0.54g

Salt

Low

Low

Low

1,671kJ 7.6g 399kcal Low

20%

11%

6%

19%

9%

of your reference intake Typical energy values per 100g: 460kJ/110kcal

Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online

FOOD

Cheese & ham croquettes

Chicken & pomegranate skewers with pickled red onion salad

FOOD

A classic Italian dish of crispy fried seafood SERVES 4 READY IN 20 MINS PRICE PER SERVING £1.31 ● 150g light mayonnaise ● 1 clove garlic, crushed ● ½ x 25g pack flat-leaf

parsley, chopped

● ½ x 450g pack Asda

Squash, chorizo & spinach salad

Full of smoky flavours, this colourful salad has a nice crunch from the roasted pumpkin seeds SERVES 4 READY IN 35 MINS PRICE PER SERVING 69p ● 1 butternut squash ● 3tbsp sunflower oil ● 25g Asda Pumpkin

Seeds

● ½ x 130g pack Asda

Spanish Diced Chorizo

● 4tsp cider vinegar ● 1tsp Smart Price

Clear Honey

● 1tsp coarse-grain

mustard

● 180g bag washed

baby spinach

1 Preheat the oven to 200C/180C Fan/Gas 6.

2 Peel and deseed the squash and cut into 2cm pieces. Put in a roasting tin with 1tbsp of the oil and toss to coat. Cook for 25-30 mins, or until tender and brown at the edges.

3 Meanwhile, put the pumpkin seeds on a baking tray and cook in the oven for 5 mins. Tip onto a plate and set aside to cool.

4 Cook the chorizo in a frying pan, stirring often, until it crisps at the edges.

Drain on kitchen roll.

5 For the dressing, whisk together the vinegar, honey, mustard and remaining oil.

Season with black pepper.

6 When the squash is cooked, mix it with the chorizo. To serve, add the spinach and dressing, toss, then sprinkle with the roasted pumpkin seeds.

22 | ASDAGOODLIVING.CO.UK

Energy

2 of your 5-a-day

Each 272g serving contains Fat Saturates Sugars

3.8g

9.8g 0.82g

Salt

Low

Low

Low

1,184kJ 18.5g 283kcal Med

14%

26%

19%

11%

14%

of your reference intake Typical energy values per 100g: 435kJ/104kcal

Cook From Frozen Basa Fillets, fully defrosted ● 75g Asda Cook From Frozen Squid, fully defrosted ● 170g pack frozen Asda King Prawn Flavour Tails, fully defrosted ● 2 courgettes, sliced ● 50g plain flour, plus 1tbsp for dusting ● 50g cornflour ● 150ml Asda Sparkling Natural Mineral Water ● Vegetable oil, for frying ● 1 lemon, cut into wedges, to serve

1 Mix together the mayonnaise, garlic and parsley. Cover and chill.

2 Cut the basa fillets into bite-sized pieces. Pat the fish, squid, prawn flavour tails and courgettes dry with kitchen roll and toss in 1tbsp of the plain flour.

3 Mix the cornflour and remaining plain flour in a bowl and season with black pepper. Gradually whisk in the sparkling water to make a batter.

4 Half-fill a deep fat fryer or large pan with oil and heat to 190C. In batches, dip the fish, seafood and courgettes in batter, then fry for 4 mins until crisp and golden. Drain on kitchen roll and keep warm.

5 Serve with the garlic mayo and lemon wedges.

Energy

Each 271g serving contains Fat Saturates Sugars

1.9g

2.7g 1.22g

Salt

Low

Low

Med

1,349kJ 17.3g 322kcal Med

16%

25%

10%

3%

20%

of your reference intake Typical energy values per 100g: 498kJ/119kcal

Photographs: Stuart Ovenden. Styling: Luis Peral. Food styling: Matthew Ford

Fritto misto

Ice and a slice

The gin revival is booming – here’s how to pair your spirit and mixer to make the perfect G&T with the help of gin expert Olivier Ward

GIN

Classic

What sets gin apart from other spirits is its star botanical and key ingredient – juniper. Rich in this, as well as pine and herbal fragrance, classic gins are your go-to when you’re making a traditional G&T.

Citrus

Abundant notes of lemon, lime, grapefruit and orange can all be found in aromatic citrus gins, ranging from soft and caramelised to zingy and zesty – along with everything in between. Ideal for sipping in the sunshine.

Fruit

Fruit-infused gins and gin-based liqueurs are this summer’s big trend. From sweet-tasting to lip-puckeringly tart (in a good way!), they contain the taste of the season with their mix of summer berry flavours.

Floral

Gins with clear floral notes can be evocative as well as delicious.

Fragrant botanicals such as rose, lavender and camomile provide a delicate yet enticing scent, just as perfumes do.

24 | ASDA.COM/GROCERIES

Plymouth Gin, £25.50 (70cl; £36.42/L); Sipsmith Dry Gin, £25 (70cl; £35.71/L); Extra Special Premium Gin, £16 (70cl; £22.86/L)

Tanqueray Flor de Sevilla Gin, was £25, now £20 (70cl; £28.57/L); Martin Miller’s Gin, was £26, now £20 (70cl; £28.57/L); Whitley Neill Dry Gin, £26 (70cl; £37.14/L)

Edinburgh Gin Distillery Raspberry Liqueur, £18 (50cl; £36/L); Extra Special Pink Gin, £16 (70cl; £22.86/L); Extra Special Rhubarb & Ginger Gin Liqueur, £12 (50cl; £24/L)

Bloom Jasmine & Rose Gin, £22 (70cl; £31.43/L) Bloom Dry Gin, £24 (70cl; £34.29/L); Hendrick’s Gin, £28 (70cl; £40/L)

Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online. 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 show serving suggestions

FOOD & DRINK

TONIC

G&T Extra Special Indian Tonic Water, £2 (4 x 200ml; 25p/100ml)

Extra Special Light Tonic Water, £3 (8 x 150ml; 25p/100ml)

Extra Special British Elderflower Tonic Water, £1.25 (500ml; 25p/100ml)

Extra Special British Cucumber & Mint Tonic Water, £1.25 (500ml; 25p/100ml)

For the ultimate G&T, pair a classic gin with a refreshing Indian tonic water. Serve over ice with some lime wedges to let the gin do the talking.

With a citrus-based gin, keep it simple with a light tonic water – you can have fun by experimenting with garnishes. Contrast a citrussy gin with aromatic herbs to bring out the flavour – rosemary is the perfect pairing.

A fruity gin can handle a tonic water with a twist, so an elderflower mixer works really well to create a G&T that tastes of summer. Garnish with orange for an extra sunshine boost.

Floral gins will really help you get into the picnic vibe, especially when mixed with a cucumber tonic water.

Then add a nice bit of juicy fruitiness by garnishing with some plump strawberries.

Gin also makes the ideal base for a summer cocktail. Turn the page to discover some totally sun-kissed tipples…

FOOD & DRINK

Summer cocktails It doesn’t stop with tonic! Gin works brilliantly in these refreshing warm-weather tipples…

Cla#ic English garden

Put 50ml Extra Special Premium Gin, 25ml lime juice, 25ml elderflower cordial and 100ml apple juice into a cocktail shaker with ice.

Shake, strain into a glass and garnish with apple slices.

Citrus Tom Collins

Fruity

Countryside bramble Shake 50ml Extra Special Pink Gin, 15ml sugar syrup and 25ml fresh lemon juice together, then pour over ice. Trickle over 15ml Edinburgh Gin Distillery Raspberry Liqueur and garnish with raspberries.

26 | GOOD LIVING

Floral

Summer cup Half-fill a jug with ice.

Add 150ml Hendrick’s Gin or Bloom Dry ` Gin, strawberries, pomegranate seeds and slices of lemon. Stir then top with Extra Special British Elderflower Tonic Water. Divide between 3 glasses to serve.

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 show serving suggestions

Photographs: Ant Duncan. Styling: Tonia Shuttleworth. Food styling: Jenna Leiter

Stir 50ml Tanqueray Flor de Sevilla Gin, 20ml lemon juice and 20ml sugar syrup with ice. Top up with soda water and garnish with slices of Grower’s Selection Medium Oranges.

FOOD

Melon, mint & cucumber cooler Galia & courgette noodle salad

4 WAYS WITH…

Melon

Sweet and juicy, melon is bursting with sunshine flavours – and it’s so much more than just a fruit salad staple…

Cantaloupe & prosciutto toast

Layered watermelon ice lollies

ASDAGOODLIVING.CO.UK | 29

FOOD

Galia & courgette noodle salad

Melon, mint & cucumber cooler

SERVES 6 READY IN 15 MINS PRICE PER SERVING 81p

MAKES 4 READY IN 10 MINS PRICE PER SERVING 50p

l 2tsp sesame seeds l 250g pack Asda Rice Noodles l 1tbsp sesame oil l Juice 2 limes, plus wedges to serve l 1 red chilli, finely chopped (optional) l 2 spring onions, shredded l ½ Galia melon, made into balls using a melon baller l 2 courgettes, peeled into ribbons l 160g sugarsnap peas, sliced l 10g coriander, chopped

1 Toast the sesame seeds in a nonstick pan over a medium heat. Set aside.

2 Cook the noodles according to the pack instructions. Drain.

3 Combine the oil, lime juice and chilli. Add the noodles, toss to coat, then gently mix in the spring onions, melon, courgettes and sugarsnap peas.

4 Serve with a sprinkling of sesame seeds, coriander and the lime wedges.

Energy 983kJ 235kcal

2

12%

of your 5-a-day

Each 250g serving contains Fat Saturates Sugars

3.5g

0.5g

6.8g 0.08g

Salt

Low

Low

Low

Low

5%

3%

8%

1%

With cantaloupe and galia, this refreshing, fruity mocktail tastes like summer in a glass

l 4 long cucumber ribbons, made using a vegetable peeler l ½ cantaloupe melon, made into balls using a melon baller l ½ galia melon, made into balls using a melon baller l Juice ½ lime l 60ml elderflower cordial l 8 mint leaves, plus extra sprigs to garnish l 600ml sparkling water, chilled

1 Carefully curl a ribbon of cucumber around the inside of 4 tall glasses.

2 Fill each glass with a few ice cubes and melon balls, alternating between cantaloupe and galia.

3 Combine the lime juice and elderflower cordial.

4 Add 2 mint leaves to each glass and pour over the cordial mixture.

5 Top up with sparkling water and stir. Garnish with mint sprigs to serve.

Each 376g serving contains Fat Saturates Sugars

Energy 346kJ 83kcal

0.4g

0.0g

18g

0.11g

4%

Low

1%

Low

High

Low

0%

20%

Salt

2%

of your reference intake Typical energy values per 100g: 92kJ/22kcal

of your reference intake Typical energy values per 100g: 393kJ/94kcal

Layered watermelon ice lollies

Cantaloupe & prosciutto toast

MAKES 8 x 75ml LOLLIES READY IN 20 MINS, PLUS FREEZING PRICE PER SERVING 27p

MAKES 4 READY IN 10 MINS PRICE PER SERVING 62p

l 400g watermelon, cut into chunks l 15g dark chocolate chips l 200g honeydew melon, cut into chunks l 50g Greek-style yogurt l 2 kiwi fruit, peeled and chopped l You will also need 8 ice lolly moulds

l 4 thin slices Extra Special Sourdough Boule l 100g Asda Light Original Soft Cheese 50% Less Fat l 4 slices Asda Italian Prosciutto, torn into strips l ¼ cantaloupe melon, sliced with a veg peeler l A few fresh chives, cut into shorter lengths

Fun and colourful, this is the perfect post-BBQ treat for kids and grown-ups alike!

1 Blend the watermelon until smooth. Pour into the ice lolly moulds until ⅔ full. Freeze for 30 mins.

Sprinkle a few chocolate drops into each mould to create the watermelon

30 | ASDA.COM/GROCERIES

‘seeds’, then freeze for a further 30 mins.

2 Blend the honeydew melon, then stir in the yogurt to combine. Insert the lolly sticks into the watermelon, then gently pour over the honeydew mixture. Freeze for 30 mins.

3 Blend the kiwi, divide between the moulds and freeze for 2 hrs.

4 Just before serving, dip the moulds in warm water to loosen the lollies.

1 of your 5-a-day

Each 98g serving contains Fat Saturates Sugars

Energy 197kJ 47kcal

1.4g

2%

2%

Low

Salt

0.8g

7.3g 0.02g

Low

Med

4%

8%

Low

<1%

of your reference intake Typical energy values per 100g: 201kJ/48kcal

The sweet, fresh melon and savoury Italian ham make for a truly mouthwatering combination

1 Toast the sourdough slices. Once cool, spread with the soft cheese and season with black pepper.

2 Arrange curls of the

prosciutto on each slice of toast, then top with the melon slices.

3 Sprinkle each toast with chives, then serve.

Energy

Each 148g serving contains Fat Saturates Sugars

830kJ 5.2g 198kcal Med

10%

7%

Salt

2.2g

5.2g

1.21g

Low

Low

Med

11%

6%

20%

of your reference intake Typical energy values per 100g: 561kJ/134kcal

To find out more about our range of melons and the best ways to enjoy their fresh flavours, visit ASDA.GL/ melon

Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply

Photographs: Dan Jones. Styling: Davina Perkins. Food styling: Lorna Brash

Juicy galia melon adds an unexpected twist to this refreshing, Asian-inspired dish

ADVERTISEMENT FEATURE

A taste of summer Naturally sweet Spanish honeydew melons are just the thing to enjoy on a hot, sunny day

P

erfectly ripe and juicy, our Grower’s Selection Honeydew Melons have a mouthwatering, sweet flavour. Available in our fresh produce aisle now, they’re delicious eaten chilled and add a refreshing twist to summer dishes. For inspiration, visit ASDA.GL/melon.

Meet the grower

Photograph: Alamy

Miguel Angel has farmed melons all his life in Murcia, Spain and he strives for quality in every fruit. Summer is the ideal time to serve Spanish honeydew melons – the long, hot days and coastal breezes let them sweeten naturally as they grow. Then Miguel picks them when they’re perfectly ripe, so you can enjoy them at their best.

Grower’s Selection Honeydew Melon, £1.50*

Selected stores only, subject to availability. Minimum spend will apply online.

40p bag charge and delivery charge may apply online. *£1 from 28 June 2018

ASDA.COM/GROCERIES | 31

FOOD

ni ge r i

a Nigerian-style okra stew, p39

This is

AFRICA

Enjoy a taste of the continentâ&#x20AC;&#x2122;s varied and vibrant cuisine â&#x20AC;&#x201C; and get set for the next food revolution!

Chef Zoe Adjonyoh is the Ghanian-Irish founder of Zoe’s Ghana Kitchen, a restaurant and catering company that specialises in African cuisine. In 2017, she published her first cookbook, also named Zoe’s Ghana Kitchen.

She says: ‘African cuisine is so exciting because the food is amazingly rich and diverse.

Between the North, South, East and West of the continent, the influences are so broad. It goes from being quite spice-heavy on the West coast, to more aromatic and fermented foods in Ethiopia and Eritrea in the East. Then down towards Kenya and Uganda, you have that lovely, rich, Indian influence.

I think we’re on the cusp of an African food revolution – it’s been a bit of a “slowly, slowly, softly, softly” movement, but now there are lots of chefs who are profiling West African food and flavours in a way that’s accessible to an even bigger audience.

There’s so much to African food, most of which has yet to be explored in the UK and Europe – and that makes a really exciting future for food.

Enjoy tasting it for yourself with these delicious Good Living recipes.’

gh an a

FOOD

Easy jollof rice

‘Jollof is similar to a biryani. This one is made with chicken, but beef, goat or fish are often used’ SERVES 4 READY IN 1 HR PRICE PER SERVING £1.43

l 8 skinless chicken thighs or drumsticks or a mixture of both l 3tbsp medium curry powder l 2tbsp rapeseed oil l 1 small red pepper, deseeded and chopped l 1 small yellow pepper, deseeded and chopped l 2 onions, chopped l 2 cloves garlic, chopped l 4cm piece ginger, finely chopped l ½ scotch bonnet chilli, chopped l 3tbsp tomato purée l 2 x 400g tins chopped tomatoes l 1 fish or chicken stock cube, made up with 600ml hot water l 400g basmati rice l 2 bay leaves l 1 large sprig thyme, plus extra to serve l Lime wedges, to serve l Hot pepper sauce, to serve 1 Season the chicken pieces with the curry powder in a large bowl.

2 Heat 1tbsp of the oil in a large, lidded casserole pan. Fry the peppers, half the onions and half the garlic over a medium heat for about 5 mins until soft and starting to colour.

Remove from the pan and set aside.

3 Add the remaining oil to the pan and fry the chicken for 5 mins, turning from time to time until starting to brown slightly but not

completely cooked through.

Transfer to a plate.

4 Add the ginger and the remaining onions and garlic to the pan. Fry for 2-3 mins until soft but not coloured.

Add the chilli and tomato purée and fry for 1 min more before adding the chopped tomatoes and a splash of water. Give the pan a good stir with a wooden spoon to remove any caramelised bits.

5 Transfer the mixture to a blender and blitz together with the stock until smooth. Return to the pan and bring to the boil.

6 Rinse the rice under the cold tap until the water runs clear, then add to the pan along with the chicken, the pepper and onion mixture, the bay leaves and thyme. Bring back to the boil, cover with a disc of crumpled-up greaseproof paper and put the lid on so no steam can escape. Reduce the heat to low and cook for 20 mins.

7 Remove the pan from the heat and allow to stand, covered, for 5 mins.

Scatter with extra thyme leaves, then divide the rice between 4 plates, topping each one with 2 pieces of the chicken. Serve with the lime wedges, to squeeze over, and the hot pepper sauce on the side.

Energy

1 of your 5-a-day

Each 492g serving contains Fat Saturates Sugars

Salt

Low

Low

2,861kJ 11.8g 684kcal Low

34%

17%

2.0g 13.8g 1.18g 10%

Low

15%

20%

of your reference intake Typical energy values per 100g: 582kJ/139kcal

Ug an da

Vegetable rolex

‘True street food, this takes minutes to cook; the name “rolex” comes from “rolled eggs”!’

MAKES 4 READY IN 15 MINS PRICE PER SERVING 77p

l 4 Asda Chapattis l 4tsp groundnut oil l 8 eggs, beaten l 4 tomatoes, deseeded, chopped and patted dry with kitchen roll l 8 spring onions, sliced l 2 green chillies, sliced l 200g carrot, cut into matchstick-sized strips l 50g watercress, spinach and rocket salad l Chilli sauce, to serve 1 Heat a chapatti in a 23cm nonstick frying pan over a medium setting for 1 min on each side until warmed through. Remove from the heat and keep warm.

2 Heat 1tsp of the oil in the

Selected stores only, subject to availability. Minimum spend will apply online.

40p bag charge and delivery charge may apply online

same pan. Pour in a quarter of the eggs, swirl to cover the base of the pan and stir once. Add a quarter each of the tomatoes, spring onions and chillies. Reduce the heat to low and fry for 2-3 mins until the egg is just cooked. Place on the chapatti. Top with a quarter of the carrots and salad, and drizzle with chilli sauce.

3 Roll up in greaseproof paper, cut in half and serve.

4 Repeat with the rest of the ingredients, to make 3 more rolexes.

Energy

1 of your 5-a-day

Each 332g serving contains Fat Saturates Sugars

5.0g

8.0g 0.90g

Salt

Low

Low

Low

1,528kJ 17.3g 365kcal Med

18%

25%

25%

9%

15%

of your reference intake Typical energy values per 100g: 460kJ/110kcal

ASDA.COM/GROCERIES | 37

FOOD

Nigerian-style okra stew ‘An unusual combination of ingredients that works really well’

SERVES 4 READY IN 1 HR 30 MINS, PLUS COOLING PRICE PER SERVING £1.82

l 2 chicken thighs, skinned l 200g braising steak l 1 bay leaf l 1tbsp rapeseed oil l 1 onion, finely chopped l 250g okra, finely sliced l 500ml Extra Special Fish Stock or 1 fish stock cube made up with 500ml hot water l 1tsp white pepper l ½tsp chilli flakes l 8 Extra Special frozen raw Jumbo King Prawns, thawed l 180g fresh baby spinach, finely chopped 1 Put the chicken, steak and bay leaf in a small pan.

Add 500ml water, bring to the boil, cover and simmer for 1 hr. Remove from the pan and allow to cool.

Discard the bay leaf and reserve the cooking liquor.

When cool, dice the meat.

2 Heat the oil in a large pan.

Fry the onion on medium for 2-3 mins until soft. Add the okra and fry for 5 mins.

3 Add the cooking liquor, stock, pepper, chilli flakes and meat to the pan and simmer for 10 mins. Add the prawns and spinach and simmer for 4 mins. Divide between 4 bowls and serve.

1 of your 5-a-day

Energy 865kJ 207kcal

10%

Each 390g serving contains Fat Saturates Sugars

7.8g

2.0g

3.9g 1.68g

Salt

Low

Low

Low

Med

11%

10%

4%

28%

of your reference intake Typical energy values per 100g: 222kJ/53kcal

ica south afr

Bobotie

‘A simple, oven-baked dish, a bit like a cross between lasagne and a savoury bread pudding’ SERVES 4 READY IN 1HR 10 MINS PRICE PER SERVING £1.32

l 100g 3-day-old white bread l 100ml semi-skimmed milk l 1tbsp rapeseed oil l 1 onion, finely chopped l 1 clove garlic, crushed l 1 mild red chilli, deseeded and chopped l 500g Butcher’s Selection Lamb Mince (Typically Less Than 20% Fat) l 3tbsp mild curry powder l Zest and juice 1 lemon l 2tbsp Extra Special Flame Roasted Tomato and Habanero Chilli Chutney l 2tbsp flaked almonds, toasted l 2tbsp sultanas l 2 large eggs

l 200ml whole milk l ¼tsp ground nutmeg l Bay leaves, to garnish 1 Preheat the oven to 180C/160C Fan/Gas 4.

2 Tear the bread into small pieces, put in a small bowl and pour over the milk. Set aside until the bread has absorbed all the milk.

3 Meanwhile, heat the oil in a large nonstick frying pan, add the onion, garlic and chilli and fry for 5 mins. Add the lamb mince and continue to fry for 7-8 mins, breaking up any chunks with a wooden spoon. When all the mince is browned, stir through the curry powder and the lemon zest.

4 Add the milk-soaked bread to the pan and stir well, breaking up any chunks. Stir in the lemon juice, chutney, almonds and sultanas. Remove from the heat and transfer to 1 large or 2 small gratin dishes, gently pushing the mixture down with the back of a spoon to level.

5 To make the savoury custard topping, whisk together the eggs, whole milk, nutmeg and ¼tsp freshly ground black pepper in a jug. Pour the custard over the top of the mince and arrange bay leaves on top, to garnish.

Bake the bobotie for 20-25 mins or until the savoury custard has just set. Sprinkle with more black pepper to serve.

Energy

Each 345g serving contains Fat Saturates Sugars

Salt

29%

49%

14%

2,454kJ 34.5g 8.6g 14.8g 0.83g 587kcal High High Low Low

43%

16%

of your reference intake Typical energy values per 100g: 711kJ/170kcal

ASDAGOODLIVING.CO.UK | 39

FOOD

ya en k

Chapman punch

‘This fruity drink from Nigeria – for adults only – is often served in beer mugs’ SERVES 6 READY IN 10 MINS PRICE PER SERVING 39p

l 75ml grenadine syrup l A few dashes Angostura bitters l ¼ cucumber, sliced l 1 orange, sliced l 1 lemon, sliced l Juice 1 lemon l 330ml Fanta Orange Zero l 330ml Sprite Zero l Mint leaves, to serve

Mandazi with mango dip

‘A rich, spiced doughnut that’s commonly eaten with tea in Kenya and Uganda’

1 Fill 6 glasses with ice.

Divide the grenadine

between them, then add a dash of Angostura bitters to each one.

2 Arrange a few slices of cucumber, orange and lemon in each glass, followed by the lemon juice, Fanta and Sprite.

Top each drink with the mint leaves.

3 Alternatively, put all the ingredients into a large jug, stir to combine, then pour over ice to serve.

MAKES 24 READY IN 30 MINS, PLUS PROVING PRICE PER SERVING 11p

1 Mix together the coconut milk, 120ml warm water, the yeast, sugar and 1tsp salt in a large bowl. Allow to stand for 5 mins.

2 Add the egg, flour, coconut, cardamom pods, cinnamon and nutmeg.

Bring together with a knife, tip onto a floured surface 40 | ASDA.COM/GROCERIES

and knead for 10mins until you get a soft dough.

3 Transfer to an oiled bowl, cover with oiled clingfilm and put in a warm place for 1 hr or until doubled in size.

4 On a floured surface, cut the dough into 4 pieces, rolling each into a 25cm sausage. Cut each one into 6 pieces, put on a floured tray, cover with oiled clingfilm and rest for 1 hr.

5 For the dip, put 200g natural yogurt into a bowl and swirl through the coulis.

6 Heat the oil in a deep fat fryer to 190C. Cook the mandazi in batches for 3-4 mins until golden, turning halfway through. Drain on kitchen roll, put on a dish and dust with icing sugar.

7 Serve with the mango dip and lime wedges.

Energy 685kJ 164kcal

6.4g

Each 53g serving contains Fat Saturates Sugars

2.7g

6.4g 0.03g

Salt

8%

Med

9%

High

Med

Low

14%

7%

nige ri a Interview: Harriette Casey. Photographs: Toby Scott. Styling: Rob Merrett. Food styling: Lorna Brash

l 175ml coconut milk l 2tsp dried yeast l 100g white sugar l 1 egg, beaten l 500g strong bread flour, plus extra for dusting l 50g desiccated coconut l 3 cardamom pods, crushed l ½tsp ground cinnamon l ½tsp ground nutmeg l Rapeseed oil, for oiling and deep frying l 200g natural yogurt l 100ml Extra Special Mango & Lime Coulis l Icing sugar, to dust l Lime wedges, to serve

1%

of your reference intake Typical energy values per 100g: 1,293kJ/309kcal

Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online.

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

FOOD

Dark chocolate tartlets, p44

Make them melt Chocolate puds are sure to be a hit, so serve up our mouthwatering, indulgent dark, milk and white treats

ASDAGOODLIVING.CO.UK | 43

Dark chocolate tartlets

Rich and indulgent, these treats have a ganache topping and salted caramel drizzle MAKES 10 READY IN 45 MINS, PLUS COOLING AND CHILLING PRICE PER SERVING 54p

l 200g light digestive biscuits l 50g toasted flaked almonds l 80g unsalted butter, melted, plus extra for greasing l 2 x 100g Extra Special Dark Chocolate (70%), chopped l 2 medium egg whites l 50g caster sugar l ½tsp vanilla extract l 200ml whipping cream l 1tbsp Extra Special Salted Caramel Sauce 1 To make the bases, blitz the biscuits into fine crumbs in a processor, and add the almonds for the final few pulses. Mix with the butter.

2 Brush 10 loose-bottomed 6cm fluted tart tins with the extra melted butter and line the base of each one with a circle of baking paper.

3 Spoon the biscuit mixture into the tins, pressing into the base and up the sides.

Chill for 30 mins or until set.

4 Melt 125g of the chocolate in a glass bowl over a pan of simmering water.

44 | ASDA.COM/GROCERIES

Remove the bowl and allow the melted chocolate to cool slightly, but keep the pan of water on the heat.

5 Put the egg whites and sugar in a heatproof mixing bowl and set over the pan.

Whisk for 4 mins until thick and glossy, then take off the heat and whisk for 1 min.

6 In another bowl, add the vanilla to 125ml of the cream and whisk into soft peaks.

Fold into the egg whites with the melted chocolate.

7 Add 1tbsp of the mixture to each tart and spread to level, leaving ½cm of space at the top. Chill for 30 mins.

8 For the ganache, put the remaining chocolate in a glass bowl. Gently heat the remaining cream in a pan until steaming, pour into the bowl, leave for 2 mins, then stir together. Cool for 10 mins, then spoon 1tbsp on each tart. Leave to set.

9 Drizzle each tart with the caramel sauce to finish.

Energy

Each 86g serving contains Fat Saturates Sugars

Salt

19%

37%

4%

1,616kJ 25.8g 12.9g 22.4g 0.26g 386kcal High High High Low

65%

25%

of your reference intake Typical energy values per 100g: 1,879kJ/449kcal

Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online

FOOD

Milk chocolate mallow teacakes These crunchy biscuit treats are topped with marshmallow and covered in creamy choc MAKES 25 READY IN 1 HR, PLUS COOLING AND SETTING PRICE PER SERVING 14p

l 60g unsalted butter, at room temperature l 40g icing sugar, sifted l 1 medium egg yolk l ½tsp vanilla extract l 85g plain flour l 25g cocoa powder l 50g Extra Special Chocolate Spread with Hazelnut Pieces l 2 leaves gelatine l 3 medium egg whites l 150g caster sugar l 300g good-quality milk chocolate, chopped 1 To make the bases, cream together the butter and icing sugar with a wooden spoon until smooth. Beat in the egg yolk and ½tsp of the vanilla extract. Sift in the flour and cocoa and mix to a dough. Wrap in clingfilm and chill for 20 mins.

2 Preheat the oven to 180C/160C Fan/Gas 4.

Line two baking sheets with baking paper.

3 Unwrap and roll out the dough on a lightly floured surface to the thickness of a £1 coin. Use a 5cm round cutter to cut out 25 circles, re-rolling the leftover dough if needed. Arrange on the lined baking sheets, 2-3cm apart. Bake for about 10 mins, then leave to cool for 5 mins. Transfer to a wire rack to cool completely.

4 Working in batches on a flat surface, spread a small amount of the chocolate spread on each biscuit, then return to the rack.

5 For the mallow filling,

soak the gelatine in a bowl of cold water for 10 mins.

6 Put the egg whites, caster sugar, remaining vanilla extract and 2tsp cold water into a large, heatproof mixing bowl over a pan of simmering water. Whisk for 4 mins until thick and glossy. Turn off the heat but leave the bowl over the pan.

7 Tear the gelatine leaves into a few pieces and add one piece at a time to the egg mixture, whisking well in between each addition, until it is stiff and glossy.

Remove from the heat.

8 Fit a large piping bag with a 1.5cm plain nozzle and fill with the mallow mixture.

Pipe a mound onto each biscuit, leaving a small gap at the edge. Leave to set for at least 30 mins.

9 Meanwhile, melt the milk chocolate in a glass bowl over a pan of simmering water – don’t let the bowl touch the water. Set aside for 5 mins or until the chocolate has cooled slightly but is still pourable.

10 Hold a teacake by the biscuit base and spoon melted chocolate over the marshmallow mound. Turn and tilt until coated all over, letting any excess chocolate drip back into the bowl.

Repeat with the remaining teacakes. Leave to set in a cool place until firm.

Energy 507kJ 121kcal

5.7g

Each 30g serving contains Fat Saturates Sugars

3.0g 12.9g 0.04g

Salt

6%

High

8%

High

Low

15%

High

14%

1%

of your reference intake Typical energy values per 100g: 1,690kJ/404kcal

ASDA.COM/GROCERIES | 45

FOOD

The silky mousse contrasts beautifully with tart, tropical passion fruit and crunchy, nutty toffee MAKES 8 READY IN 45 MINS, PLUS COOLING AND CHILLING PRICE PER SERVING ÂŁ1.02

l 1 leaf gelatine l 12 ripe passion fruits l 70g Asda White Chocolate (for baking) l 3 medium egg whites l 75g caster sugar l 1 vanilla pod, split and seeds scraped out l 2tbsp Asda Fat Free Greek Style Yogurt, at room temperature l 20g macadamia nuts, chopped l 125g raspberries

1 To make the passion fruit mixture, soak the gelatine in a bowl of water for 5 mins.

2 Halve the passion fruits then scoop the pulp into a small pan. Bring to a simmer over a low heat.

3 Squeeze any excess water out of the gelatine and add to the pan. Heat gently until dissolved, then divide half the passion fruit mixture between 8 glasses.

4 To make the mousse, put

GET AHEAD

Make the mousse and brittle up to a day in advance. Cover the mousse with clingfilm and keep in the fridge. When the brittle has cooled, store in an airtight container lined with baking paper

46 | ASDAGOODLIVING.CO.UK

the white chocolate in a heatproof bowl over a pan of simmering water for 5 mins until melted. Remove the bowl from the heat and allow to cool slightly.

5 Meanwhile, whisk the egg whites until they form stiff peaks, then whisk in 1tbsp of the caster sugar and the vanilla seeds. Using a large metal spoon, fold in the white chocolate and yogurt.

6 Divide half the mousse between the glasses. Top with the remaining passion fruit mixture and then the remaining mousse. Chill in the fridge for 2 hrs to set.

7 For the brittle, dry fry the macadamia nuts over a low

heat for 4 mins to lightly toast. Scatter on a baking tray lined with baking paper.

8 Put the remaining caster sugar and 1tbsp water in a pan and heat gently until the sugar dissolves. Turn up the heat and simmer until it turns golden. Carefully pour over the nuts to cover, then set aside to cool and harden. When fully cooled, break into pieces.

9 Once the mousse is set, top each glass with a few raspberries. Decorate with shards of macadamia brittle just before serving.

Energy 878kJ 210kcal

11%

Each 85g serving contains Fat Saturates Sugars

Salt

Med

Low

14.5g 8.2g 15.3g 0.11g 21%

High

41%

Med

17%

2%

of your reference intake Typical energy values per 100g: 1,033kJ/247kcal

Photographs: Dan Jones. Styling: Davina Perkins. Food styling: Lorna Brash

White chocolate mousse with passion fruit & macadamia brittle

WEEKNIGHT WINNERS

3 OF YOUR

A-

5-

DA Y

£1.36 per serving

Spicy lentil, aubergine & tomato cous cous soup, p53

Grains & pulses

These tasty, filling store cupboard staples make midweek dinners a breeze. Stock up for a simple supper switch-up!

Asda Mediterranean Style Tomato Cous Cous, 42p (110g; 38p/100g)

Asda Curried Chickpeas*, £1.29 (250g; 52p/100g)

Asda Lime & Coriander Micro Rice*, 59p (250g; 24p/100g)

Selected stores only, subject to availability. Minimum spend will apply online.

40p bag charge and delivery charge may apply online. *Available from 23 July 2018

Asda Coriander & Lemon Cous Cous, 42p (110g; 8p/100g)

Good & Balanced Bulgur Wheat, £1.15 (500g; 3p/100g)

ASDA.COM/GROCERIES | 49

per serving

N SO

UR

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OF

PRO

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£1.28

Very veggie

Spicy curried chickpea wraps with paneer & pickled veg

Tangy pickle combines with chunky chickpeas and fried paneer cheese in these delicious wraps SERVES 4 READY IN 25 MINS

l 1tbsp coriander seeds l 1tbsp cumin seeds l 1tbsp caster sugar l 50ml white wine vinegar l ¼ red cabbage, sliced l ½ cucumber, sliced l 1tsp rapeseed oil l 120g paneer, cubed l 1 red onion, thinly sliced l 2 cloves garlic, finely sliced l 2cm thumb-sized piece ginger, peeled and finely chopped 50 | ASDA.COM/GROCERIES

l 1 green chilli, deseeded and finely chopped l 25g pack fresh coriander, stalks and leaves finely chopped l 1tbsp medium curry powder l 250g pouch Asda Curried Chickpeas l 2tbsp tomato purée l 4 Dina Large White Bread Wraps l 4tbsp Greek-style natural fat-free yogurt

1 For the pickling liquor, toast the coriander seeds and cumin seeds in a pan over a medium heat for 1 min until aromatic. Add the sugar, white wine vinegar and 200ml water. Simmer until the sugar has dissolved.

2 Put the cabbage and cucumber in a bowl and pour over the pickling liquor. Leave for 20 mins, then drain and set aside.

3 Meanwhile, heat the oil in a large frying pan.

Add the paneer and fry over a high heat for 1 min on each side until evenly golden. Set aside.

4 Add the onion, garlic, ginger, chilli and coriander stalks to the pan and fry for 5 mins. Stir in the curry powder and fry for 1 min more.

5 Add the chickpeas, tomato purée and 50ml boiling water to the pan.

Simmer for 15 mins, stirring occasionally.

6 Fill the wraps with the chickpea mixture, drizzle with yogurt and top with the coriander leaves and pickled veg.

Energy

Each 396g serving contains Fat Saturates Sugars

Salt

High

Med

2,469kJ 14.3g 590kcal Med

30%

20%

6.3g 14.3g 1.35g 32%

Low

16%

23%

of your reference intake Typical energy values per 100g: 623kJ/149kcal

Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online

WEEKNIGHT WINNERS

Asian inspiration Sticky sesame prawns with lime & coriander rice

Aromatic ginger and juicy king prawns make a dish full of bold flavours SERVES 4 READY IN 15 MINS

l 250g pack Asda Lime & Coriander Rice l Zest and juice 1 lime, plus lime wedges to serve l 25g pack coriander, roughly chopped l 1tsp sesame oil l 3cm piece ginger, grated l 3 cloves garlic, crushed

RE A

D

I Y

l 3 spring onions, sliced l 1 red chilli, finely sliced l 200g pack frozen Extra Special Jumbo King Prawns, Raw & Hand Peeled, thawed l 2tbsp chilli sauce l 1tbsp clear honey l 1tsp sesame seeds

N I S M 5 N1

l 300g baby spinach, steamed, to serve 1 Cook the rice according to the pack instructions.

Stir in the lime zest, half the lime juice and half the coriander.

2 Heat the sesame oil in a nonstick frying pan over a high setting. Add the ginger, garlic, spring onions and chilli, and fry for 2 mins until starting to caramelise.

ÂŁ1.41 per serving

3 Add the prawns and stir-fry for 1 min. Add the chilli sauce, honey and sesame seeds, and fry for 2 mins, then toss with the remaining lime juice.

4 Serve the prawns on a bed of the rice, garnished with the lime wedges and remaining coriander, with the spinach on the side.

1 of your 5-a-day

Energy 786kJ 188kcal

4.4g

Each 229g serving contains Fat Saturates Sugars

1.6g

6.6g 1.19g

Salt

9%

Low

6%

Low

Low

Med

8%

7%

20%

of your reference intake Typical energy values per 100g: 000kJ/00kcal

Full-on fla vou r

Crispy cous cous chicken with spicy tomato & pesto salsa

Cous cous isn’t technically a grain, but it’s brill in place of breadcrumbs in this zingy recipe SERVES 4 READY IN 40 MINS, PLUS COOLING

l 110g pack Asda Coriander & Lemon Cous Cous l ½tsp chilli powder l 2 egg whites l 250g pack Butcher’s Selection British Chicken Breast Mini Fillets l 1tbsp rapeseed oil l 20g pine nuts l 2tbsp Extra Special Pesto Alla Genovese

l ½tsp Tabasco Pepper Sauce l 1 red chilli, deseeded and finely chopped l 3 tomatoes, deseeded and finely chopped l 10g Parmesan, grated l 25g basil leaves, torn l 60g wild rocket l 1 lemon, cut into wedges 1 Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray

with baking paper.

2 For the chicken, make the cous cous according to the pack instructions.

Once all the water has been absorbed, stir the cous cous with a fork to separate and fluff up, add the chilli powder and mix until combined. Spread out on a plate and leave to cool completely.

3 Lightly whisk the egg whites. Working in batches, dip the chicken fillets in the egg then roll in the cous cous to coat evenly.

4 Place on the baking tray, drizzle with the rapeseed oil and bake

for 25-30 mins until the coating is crisp and golden and the chicken is cooked through. Add the pine nuts to the tray for the last 5 mins, to toast.

5 For the salsa, mix the toasted pine nuts with the pesto, Tabasco, chilli, tomatoes and 1tbsp water.

6 Sprinkle the chicken with the Parmesan, basil and rocket, and serve alongside the salsa with the lemon wedges to squeeze over.

Energy

1 of your 5-a-day

Each 249g serving contains Fat Saturates Sugars

2.0g

2.7g 0.67g

Salt

Low

Low

Low

1,250kJ 11.7g 299kcal Med

15%

17%

10%

3%

11%

of your reference intake Typical energy values per 100g: 502kJ/120kcal

£1.27 per serving

52 | ASDA.COM/GROCERIES

LO W IN SA

T A TF Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online

WEEKNIGHT WINNERS

#SaladGoals

Ham, avo & bulgur wheat salad

l 110g pack Asda Mediterranean Style Tomato Cous Cous l Zest and juice 1 lemon, plus wedges to serve l 1tbsp almond flakes, toasted, to serve

Tender ham, creamy avocado and fresh herbs are a tasty team SERVES 4 READY IN 30 MINS

l 180g Good & Balanced Bulgur Wheat l 100g frozen edamame soya beans l 50g garden peas l Zest and juice ½ lemon l 1tbsp extra virgin olive oil l ½ clove garlic, crushed l 25g pack mint, leaves picked, stalks chopped l 25g pack flat-leaf parsley, leaves picked, stalks chopped l 40g wild rocket l 1 avocado, chopped l 200g Asda Honey Roast Pulled Ham

1 Cook the bulgur wheat according to the pack instructions.

2 Add the edamame and peas to a pan of boiling water and cook for 2 mins.

Drain, rinse and set aside.

3 Blend the lemon zest and juice, oil, garlic, mint stalks, parsley stalks, half the rocket and 1tbsp water until smooth. Toss through the bulgur wheat.

4 Stir in the remaining ingredients to combine.

Energy

1 of your 5-a-day

Each 289g serving contains Fat Saturates Sugars

1,608kJ 14.5g 384kcal Med

19%

21%

Salt

2.9g

1.4g

1.27g

Low

Low

Med

15%

2%

21%

of your reference intake Typical energy values per 100g: 556kJ/133kcal

Y

Photographs: Jonathan Kennedy. Styling: Rob Merrett. Food styling: Jayne Cross

-DA

1 OF YOUR 5-A

£1.46 per serving

Summe r sou p

Spicy lentil, aubergine & tomato cous cous soup Roasting the veg brings out the classic taste of the Mediterranean in this hearty dish SERVES 4 READY IN 1 HR 10 MINS

l 3 aubergines, cut into chunks l 2 cloves garlic, crushed l 1 red pepper, deseeded and roughly chopped l 25g pack coriander, leaves picked, stalks roughly chopped l 2 red onions, roughly chopped l 2 sticks celery, roughly chopped l 1tbsp rapeseed oil l 1tbsp dried oregano l 1tbsp smoked paprika l 1tsp chilli flakes l 100g dried red lentils l 400g tin chopped tomatoes l 1 reduced-salt vegetable stock cube

1 Preheat the oven to 200C/180C Fan/Gas 6.

2 On a large baking tray or in a roasting tin, toss together the aubergines, garlic, red pepper, coriander stalks, onions, celery, oil, oregano, smoked paprika and chilli flakes. Roast for 30 mins.

3 Put the lentils in a sieve and rinse under a cold tap until the water runs clear.

4 Transfer the roasted vegetables to a large pan.

Add the lentils, tomatoes, stock cube and 500ml boiling water. Bring back to the boil and simmer for 35 mins until the lentils are cooked and the veg is tender.

5 Prepare the cous cous according to the pack instructions.

6 Remove the soup from the heat, add the lemon zest and juice, and season to taste with freshly ground black pepper. Stir the cous cous through the soup.

7 Divide between 4 bowls.

Garnish with the coriander leaves and almonds, and serve with lemon wedges.

Energy

3 of your 5-a-day

Each 446g serving contains Fat Saturates Sugars

Salt

Low

Low

1,437kJ 7.6g 343kcal Low

17%

11%

0.9g 17.4g 0.89g 5%

Low

19%

15%

of your reference intake Typical energy values per 100g: 322kJ/77kcal

For more on grains and pulses, their health benefits and some tasty recipes, visit ASDA.GL/grains ASDA.COM/GROCERIES | 53

FAMILY FAVOURITES

‘This dish always takes me back to my nanna’s kitchen’ Chef and MasterChef co-host John Torode, 52, on the dish that reminds him of his childhood

Words: Gemma Calvert. Photographs: Stuart Ovenden, Getty Images. Styling: Luis Peral. Food styling: Lorna Brash

T

his lamb salad represents a life journey for me. It combines three things: vibrant and fresh Asian salad, which I discovered in 1995; one of the first dressings I ever learned to make as an apprentice chef, aged 17; and simply cooked lamb, the smell of which takes me back to my nanna’s kitchen in Maitland, Australia.

I was five when my brothers and I moved in with our nanna. The five years we spent living there were amazing. We lived very simply with good food and lots of love.

Growing up in Australia, lamb was our meat of choice. My dad, who visited us often, loved lamb cutlets.

He would make fritters by mixing chopped lamb with flour, water and onions before frying them and serving with tomato sauce.

Nanna’s kitchen was a pretty sacred place where she taught me to cook roast lamb, plus other things like cauliflower cheese, scones and homemade jam. I can still remember Christmas Day when I was five, and 24 friends and family sampled my very first attempt at making chicken gravy; it was the first thing I ever cooked! Nanna stood me on a stool in front of her combustion stove where I stirred and stirred and laughed lots. Another Christmas, I got paid one dollar to do all the washing-up. I thought I was rich!

John Torode’s Sydney to Seoul is out now, £27

John and his brothers with their nanna

LAMB SALAD WITH BEANSPROUTS & CHILLI

SERVES 6 (AS A STARTER) READY IN 10 MINS PRICE PER SERVING 88p

FOR THE SALAD 200g lamb steaks, trimmed 50ml vegetable oil 10 Asda Kaffir Lime Leaves, cut into thin strips 3 long red chillies, cut into thin strips A good handful fresh coriander leaves A good handful fresh Thai basil (or basil) leaves 100g beansprouts FOR THE DRESSING 50ml fresh lime juice 50ml vegetable oil

* * * * * * * * *

fish sauce * 2tbsp 1 small red chilli, * finely diced * 2 cloves garlic, sliced

1 Heat a heavy-based frying pan. Rub the steaks all over with the oil, then fry over a high heat for 4-5 mins on each side, until seared on the outside. Transfer to a plate and leave to rest for 5 mins.

2 Meanwhile, combine all the ingredients for the dressing in a small bowl. Mix together well.

3 Slice the lamb thinly, then put into a bowl with the juices from the pan, the lime leaves, chillies, coriander leaves and Thai basil leaves.

Toss through. Add the beansprouts and 1tbsp of the dressing, then toss well to mix.

4 To serve, divide the lamb salad between 6 plates and drizzle over the remaining dressing.

Energy

Each 84g serving contains Fat Saturates Sugars

1.9g

0.9g 0.55g

Salt

Med

Low

Med

724kJ 15.1g 173kcal High

9%

22%

10%

1%

9%

of your reference intake Typical energy values per 100g: 862kJ/206kcal

ASDAGOODLIVING.CO.UK | 55

LOVE YOUR LEFTOVERS

Too good to waste Transform bin-bound fruit, veg and herbs into tasty extras – it cuts down on waste and makes your money go further. Here’s how…

infuse your

own oils

You know all those fancy herb and spice-infused oils you see on the shelves in delis? Well, it’s actually easy – and a lot less expensive – to make small batches of your own with leftover produce.

Easy does it…

Use a blended, paler olive oil with a neutral flavour, not one with a strong taste and colour, such as extra virgin olive oil. As a guide, 2 chillies or a few sprigs of herbs will flavour 500ml of oil.

HOW TO There are two ways to infuse oils. ‘Cold infusion’ works well with milder herbs like coriander and parsley.

Blitz in a processor, then mix with the oil. Refrigerate for a day, then strain and transfer to sterilised bottles. Keep in the fridge and use within 10 days.

‘Hot infusion’ is best for more robust ingredients, such as the woody herbs rosemary and thyme, sliced or dried chillies or whole garlic cloves. Heat the oil on a low setting until it’s bubbling gently, then remove from the heat, add the flavourings and leave to cool in a covered container. Chill in the fridge for one day, then strain and bottle.

Keep refrigerated for up to a week.

All these flavour-packed oils are wonderful in salad dressings, drizzled over soup or pasta, or as a dip with sourdough bread.

56 | ASDAGOODLIVING.CO.UK

Flavour fest

Try cold-infused mint and lemongrass or lemon zest and thyme; or hotinfused chillies, garlic and orange zest.

Then invent your own combos – the sky’s the limit!

GIFT IDEA

A bottle of homemade infused oil makes a thoughtful pressie – just tie a ribbon round it!

FOOD

make herbs last longer It’s so easy to buy fresh herbs for a specific dish then leave half a packet withering at the bottom of the fridge or wilting in a pot on your kitchen windowsill. But it’s a shame to let them go to waste, especially at this time of year when they are so abundant. new lease of life Rather than leaving herbs hanging around, you can freeze them in an airtight bag while they are still bright and green, then bring them out again when they’re needed.

Any leftover hardier herbs, such as rosemary, sage, thyme and oregano, can also be frozen in oil. This method reduces the risk of browning and freezer burn. Fill an ice cube tray with chopped herbs mixed with enough olive oil to form a paste, then freeze. This is a great way to have herbs on hand for stews, roasts, soups and potato dishes.

HOW TO Why not try herb butters? Mix finely chopped herbs into soft butter then use baking paper to roll the mixture into a log shape. Store in an airtight container in the freezer. Cut into slices straight from the freezer and melt directly on everything from fish, rice and mashed potatoes to steaks, steamed veg and sizzling prawns.

Pesto pronto!

, so it doesn’t get wat erlo ks up r e gg it p ed e nc o l w bo

revive your salad We Brits throw away 19% of the food and drink we buy each year* – and salad is one of the main casualties when it comes to waste.

TOP TIP Remove sa

lad fro m

HOW TO Blitz herbs in a food processor with pine nuts (or any unsalted nuts), Parmesan, oil and garlic until smooth, then season with pepper. Use immediately or freeze for up to three months.

Try it on roast chicken, or dollop on pasta or sautéed veggies.

th e

Basil is the prince of pesto ingredients, but you can also make it with any leftover coriander, mint or parsley – or with sun-dried tomatoes for a red pesto.

HOW TO Fridges notoriously remove the moisture that salad needs to stay fresh. To bring leaves back to life, simply submerge them in a bowl of iced water. They should gradually float to the top and look refreshed and bright green. *According to WRAP (Waste and Resources Action Programme). Visit wrap.org.uk

GOOD LIVING | 57

FOOD

whip up a diy pickle A cool, tangy pickle straight from the fridge is one of the delights of summer. You can use all sorts of leftover veg that would otherwise be destined for the dump.

For a superfast pickle, thinly slice and toss radishes, cucumbers or carrot ribbons in a mixture of equal parts salt and sugar. Allow to stand for 10 minutes, drain any liquid, then serve immediately in sandwiches and salads, as crudités or as a garnish for fried rice and stir-fries.

TOP TIP

HOW TO Whisk 300ml vinegar, 3tbsp sugar, 1tsp peppercorns and 1tsp salt in a small pan over a medium heat until the sugar dissolves.

Cover and bring to a boil. Pack veg, such as small or sliced onions, broccoli florets or trimmed green beans, into a sterilised jar. Pour over the hot vinegar, put the lid on and cool. Store for at least a week to allow the veg to pickle.

This will keep for up to six months unopened, or up to two months in the fridge once opened. Serve with cured meats, such as ham, on top of avocado toast, tacos or burgers, or with roast pork.

Add any combo of herbs, spices, garlic and ginger for an even more zippy pickle

Homemade stock

Vegetable offcuts, such as carrot and potato peelings, celery tops and broccoli stalks, don’t have to be binned – they can be used to make a fantastic, flavourful veggie stock.

TOP TIP

Freeze leftover celery leaves into ice cubes to toss into a jug of Bloody Mary. Cheers!

ice gets fruity Popping up all over Pinterest and Instagram, pretty fruit ice cubes add colour, flavour and fun to summer drinks, from homemade lemonade to cocktails, rosé and punch.

HOW TO Put them in a large stockpot, then add cold water, any herbs you have to hand and some peppercorns. Simmer for at least 1 hr, then strain and season. This stock can be frozen in plastic containers or ice cube trays for up to six months.

HOW TO To make, fill an ice cube tray with leftover fruits – summer berries and citrus slices all work well.

Then add filtered water and freeze.

As the cubes melt, your drink is infused with the flavour of the fruit – and you can nibble on it, too!

58 | ASDA.COM/GROCERIES

Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online

Words: Nick Wyke. Photographs: Jonathan Kennedy. Styling: Rob Merrett. Food styling: Matthew Ford

veg with an edge Ideal for long-term pickling, briny pickle needs a little more prep and mellows the flavour of veg while softening it.

ADVERTISEMENT FEATURE

Love your leftovers Think before you bin – make your food go further with Bacofoil and it could save you money

B

eing smart about food waste could save you serious money every month. There are lots of ways to get the most out of your food and avoid throwing it (and the cash you spend on it) away.

Stocking up on a variety of high-quality, reliable and durable foil and reusable food bags from Bacofoil to store and freeze leftovers is a good start – and those savings will soon add up…

Photograph: Stuart Ovenden. Prop styling: Rob Merrett

Keep it fresh! Ideal for individual portions.

Bacofoil All Purpose Zipper Bags in Medium, £2.50 (12-pack; 21p each)

Freezing liquids is easy with the double seal Bacofoil Double-Seal SafeLoc Food and Freezer Bags in Small, £1.99 (20-pack; 10p each)

Great for storing leftovers in the fridge or freezer.

Bacofoil The Original Kitchen Foil, £2.50 (10m; 25p/m)

Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online

TOP TIP

Using bags instead of containers maximises space in your freezer, meaning you can fit more in!

Vegetables

Peel and chop unused veg and freeze to throw in a soup another day. Cook straight from the freezer for added convenience.

Cheese

Freeze grated Cheddar to stir into a tasty cheese sauce or top a lasagne.

Grating makes it easier to use the exact amount that you need for your dish.

Herbs

Chop any unused fresh soft herbs such as flat-leaf parsley first before freezing to prevent them bruising.

Add directly from frozen to stir fries and pasta.

Fruit

Open-freeze berries on a tray before adding to the bag so that they keep their shape. Allow to thaw then pop on a cake or use in your favourite recipes.

ASDA.COM/GROCERIES | 59

FOOD

JUS T TAKE 5 Delicious dishes that are low on fuss, high in flavour – and all made with just five ingredients

1

2

Sourdough toast with avocado, beetroot & mozzarella

A flavour hit – earthy beets and creamy avocado SERVES 4 READY IN 1 HR 10 MINS PRICE PER SERVING £1.23

● 2 Grower’s Selection Bunched Beetroot, washed ● Juice and zest 1 lemon, plus slices to serve

● 2 ripe avocados, peeled and destoned ● 8 slices Extra Special Sourdough Boule ● 120g Asda Mozzarella, sliced into 4

3

1 Preheat the oven to 200C/180C Fan/Gas 6.

2 Wrap the whole beetroot in foil. Put on a baking tray and roast for 50-60 mins until tender. Cool, then unwrap, peel and slice.

3 Add the lemon juice to the avocado, and mash.

4 Toast the bread in a nonstick frying pan until lightly charred. Spread 4

4

5

slices with the avocado and top with beetroot slices.

5 Fry the mozzarella for 30-60 secs on each side until golden, then put on the beetroot. Top with the lemon zest and sandwich with the remaining toast.

Energy

Each 266g serving contains Fat Saturates Sugars

7.4g

6.4g 1.41g

Salt

High

Low

Med

2,059kJ 23.4g 492kcal High

25%

33%

37%

7%

24%

of your reference intake Typical energy values per 100g: 774kJ/185kcal

ASDAGOODLIVING.CO.UK | 61

FOOD

2

1

Sea bass with ginger and tenderstem broccoli stir-fry

This simple fish dish has a zing of ginger SERVES 4 READY IN 20 MINS PRICE PER SERVING £2.42

● 250g Extra Special Tenderstem Broccoli ● 4 Asda Sea Bass Fillets ● 2tsp sesame oil

● 3tbsp grated ginger ● 1 red chilli, finely sliced

1 Preheat the oven to 180C/160C Fan/Gas 4.

Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online

3

2 Add the broccoli to a pan of boiling water and cook for 2 mins. Drain.

3 Put the fish on a baking tray, skin-side down, and drizzle with half the oil.

Bake for 8-10 mins until the fish starts to flake.

4 Heat the remaining oil in a large frying pan. Add the ginger, fry for 2 mins then

4

5

remove. Add the broccoli and chilli to the pan and fry over a high heat for 5 mins.

5 Divide between 4 plates and top with the fish.

Sprinkle over the ginger and black pepper to serve.

Energy 818kJ 196kcal

10%

Each 163g serving contains Fat Saturates Sugars

10.8g 2.3g Med

15%

Low

12%

Salt

1.3g

0.18g

Low

Low

1%

3%

of your reference intake Typical energy values per 100g: 502kJ/120kcal

ASDA.COM/GROCERIES | 63

FOOD

Sticky sesame duck with beans

Tender Asian-style duck with crisp green beans SERVES 4 READY IN 35 MINS PLUS MARINATING PRICE PER SERVING £2.32

● 2tbsp clear honey ● 2tbsp Amoy Reduced Salt Soy Sauce ● 1tsp sesame seeds ● 2 x 250g packs Extra Special Duck Breast Portions, trimmed ● 200g Grower’s Selection Green Beans

1 Mix together the honey, soy sauce and sesame seeds.

2 Coat the duck portions in half this mixture and leave in the fridge to marinate for 20 mins.

3 Meanwhile, add the green beans to a pan of

2

3

6 Coat the duck with the remaining marinade and cook for a further 2 mins.

7 Transfer to a plate, cover with foil and leave to rest for 10 mins. Thinly slice.

8 Add the beans to the pan and toss in the hot glaze.

Divide between 4 plates and top with the duck.

Energy

Each 194g serving contains Fat Saturates Sugars

4.3g

9.3g 1.36g

Salt

Med

Low

Med

1,234kJ 13.4g 295kcal Med

15%

19%

22%

10%

23%

of your reference intake Typical energy values per 100g: 636kJ/152kcal

4

5

Photographs: Jonathan Kennedy. Styling: Hannah Wilkinson. Food styling: Matthew Ford

1

boiling water and cook for 2 mins. Drain and rinse under cold water.

4 Put the marinated duck in a nonstick frying pan, skin-side down.

Cook over a low heat for 10 mins to melt the fat, draining the fat into a bowl as you go.

5 Turn the duck over, increase the heat and fry for 4 mins until golden and almost cooked through.

64 | ASDAGOODLIVING.CO.UK

FOOD

For the recipe for these Pulled Pork Nachos, go to ASDA.GL/ porknachos

`

Head stateside !

Look out – it’s a cookout! Get out in the backyard and load up with these BBQ classics from across the pond

ASDAGOODLIVING.CO.UK | 69

Dr Pepper ribs

Sweet and sticky, these are a real showstopper SERVES 6 READY IN 2HRS 30 MINS PRICE PER SERVING £2.10

l 1.5kg Butcher’s Selection British Pork Rib Rack l 1 onion, finely chopped l 2 cloves garlic, crushed l 2 bay leaves l 800ml Dr Pepper Original l 1tsp rapeseed oil l 1tbsp tomato ketchup l 1tbsp Asda Dijon Mustard l 1tbsp honey l 1tbsp Worcestershire sauce l 3tbsp malt vinegar

Ultimate lobster rolls

MAKES 6 READY IN 15 MINS PRICE PER SERVING £4.52

l 6 Extra Special All-Butter Mini Brioche l 2tbsp Lurpak Garlic Butter, melted l 1 box cress, trimmed l 1 Little Gem lettuce, shredded l Lemon wedges, to serve

l 4 frozen Extra Special Lobster Tails, thawed l 3tbsp Asda Real Mayonnaise l 2tbsp chopped chives l Zest 1 lemon

1 Preheat the barbecue or grill. Cook the lobster tails for 10 mins, turning once or twice. Cool for a few mins.

2 Mix the mayo, chives and zest in a large bowl. Shell

These little buns are packed with lobster mayo and crisp salad

70 | ASDA.COM/GROCERIES

the lobster tails and chop into pieces. Add to the mayo, stir and set aside.

3 Half-split the brioche buns lengthways. Brush the cut sides with the melted garlic butter. Grill cut-side down for 30 secs.

4 Fill each roll with cress, lettuce and the lobster.

Serve with lemon wedges.

Energy

Each 140g serving contains Fat Saturates Sugars

4.6g

4.6g 0.94g

Salt

Med

Low

Med

1,242kJ 13.6g 297kcal Med

15%

19%

23%

5%

16%

of your reference intake Typical energy values per 100g: 887kJ/212kcal

1 Preheat the oven to 160C/140C Fan/Gas 3.

2 Pack the ribs, half the onion, half the garlic and the bay leaves in a roasting tin so the ribs fit tightly.

Pour over 600ml of the Dr Pepper and cover tightly with foil. Bake for 2 hrs.

3 For the sauce, heat the oil over a medium heat and fry the remaining onion and garlic for 4-5 mins until soft. Add the remaining Dr Pepper and the rest of the ingredients. Bring to the boil and simmer for 20-25 mins, until syrupy.

4 Preheat the barbecue or grill to medium. Remove the ribs from the pan and discard the liquid. Brush with the sauce and cook for 5-10 mins on each side, until sticky, brushing with more sauce as you go.

5 Transfer the ribs to a board, slice and serve with any remaining sauce.

Energy

Each 177g serving contains Fat Saturates Sugars

4.4g

4.6g 0.51g

Salt

Med

Low

Low

1,022kJ 13.1g 244kcal Med

12%

19%

22%

5%

9%

of your reference intake Typical energy values per 100g: 577kJ/138kcal

Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online

FOOD

A classic slaw is great with ribs. For our recipe, go to ASDA.GL/ classicslaw

FOOD

Cauliflower buffalo ‘wings’

A spicy vegan take on the chicken classic SERVES 6 READY IN 10 MINS PRICE PER SERVING 37p

l 50g cornflour l 50g plain flour l ½tsp garlic powder l ½tsp paprika l ½tsp dried thyme l ½tsp ground cumin l 200g soya yogurt l 1tbsp chives, chopped l Rapeseed oil, for deep frying l 1 large cauliflower, broken into florets l 3tbsp Frank’s RedHot Wings Sauce

1 Put the flours, garlic powder, paprika, thyme, cumin and ½tsp black pepper in a bowl. Whisk in 100ml water to make a batter.

2 To make the dip, mix the yogurt with the chives.

3 Fill a deep fat fryer or large pan ¾ full of oil and heat to 170C. Coat the cauliflower in batter, add to the hot oil in batches and cook for 3-5 mins until crisp. Drain on kitchen roll, transfer to a plate and drizzle with the hot wings sauce. Serve with the dip.

1 of your 5-a-day

Energy 683kJ 163kcal

5.4g

Each 199g serving contains Fat Saturates Sugars

0.6g

4.6g 0.56g

Salt

8%

Low

8%

Low

Low

Low

3%

5%

9%

of your reference intake Typical energy values per 100g: 343kJ/82kcal

Loaded corn on the cob

Yogurt drizzle, avocado and cheese take these cobs up a notch MAKES 6 READY IN 15 MINS PRICE PER SERVING £1.10

l 4tbsp fat-free Greek-style yogurt l Zest and juice 1 lime l 12 vine-on cherry tomatoes, chopped l ½ avocado, peeled, destoned and diced l 1 spring onion, sliced l 1tbsp finely chopped coriander l 100g Grana Padano cheese, finely grated l ½tsp chilli flakes (optional) l 6 Grower’s Selection Sweetcorn l 1tbsp rapeseed oil l 2tbsp reduced-fat mayonnaise

1 Mix the yogurt with the lime zest and half the lime juice. Set aside.

2 Mix the tomatoes, avocado, spring onion, coriander and remaining lime juice in another bowl. Set aside.

3 Preheat the barbecue or grill to medium. Scatter the cheese and chilli flakes (if using) onto a plate.

4 Brush the corn with oil and grill for 7-8 mins, turning occasionally, until starting to char. Allow to cool slightly.

5 Brush the corn with mayo and roll through the cheese mixture. Transfer to plates, spoon over the yogurt drizzle and top with the avocado mixture.

Serve immediately.

1 of your 5-a-day

Energy 842kJ 201kcal

12.5g

Each 178g serving contains Fat Saturates Sugars

4.1g

3.7g 0.30g

Salt

10%

Med

18%

Med

Low

Low

21%

4%

5%

of your reference intake Typical energy values per 100g: 473kJ/113kcal

FOOD

MORE BBQ MUST-HAVES…

Asda Oak Smoked Pulled Pork & Pit Beans, £4.50 (571g; £7.88/kg)

TOP TIP

Photographs: Toby Scott. Styling: Rob Merrett. Food styling: Matthew Ford

Any leftover chilli can be frozen in portions for your next barbecue

Chilli dogs

Cajun spice puts the ‘hot’ in these hot dogs MAKES 6 READY IN 1 HR PRICE PER SERVING £1.19

l 1 onion, finely chopped l 1 clove garlic, crushed l 1tbsp rapeseed oil l 250g Butcher’s Selection Lean Steak Mince l 2tbsp Cajun seasoning l 1 red chilli, chopped, plus extra, sliced, to serve l 4tbsp tomato purée l 300ml lager

l 210g kidney beans l 12 Extra Special Pork Chipolata Sausages l 6 baguettes l 4tbsp sour cream l 60g mature Cheddar, grated l Coriander, to serve 1 Fry the onion and garlic in the oil for 5 mins until soft.

Add the mince and cook for 6-7 mins until browned.

2 Stir in the seasoning, chilli and tomato purée, and fry for 1 min. Add the lager, beans and 100ml water, and

Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online.

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.

bring to the boil. Cover and simmer for 40 mins, stirring occasionally. Remove the lid and cook for 5 mins more.

3 Preheat the barbecue or grill to medium and cook the sausages for 10-12 mins.

Split each baguette and toast, cut-side down.

4 Put 2 sausages in each baguette, top with the chilli, sour cream, cheese, sliced red chilli and coriander.

Energy

Each 236g serving contains Fat Saturates Sugars

8g

3.8g 2.60g

Salt

High

Low

High

1,846kJ 20.3g 441kcal Med

22%

29%

40%

4%

43%

of your reference intake Typical energy values per 100g: 782kJ/187kcal

Extra Special 4 Hot & Smoky Hot Dog Sausages, £2.25 (400g; £5.63/kg) or 2 for £4

Asda Route 66 Chicken Wings, £5 (1.4kg; £3.57/kg)

Asda BBQ Pork Riblets, £2 (330g; £6.06/kg)

ASDA.COM/GROCERIES | 73

ADVERTISEMENT FEATURE

Ace serves

Summer’s in full swing, so invite your friends over to watch the tennis and play the advantage with something special to sip…

T

Cool down with cava over ice and sprigs of mint.

Freixenet Ice Cava, was £10.98, now £8*† (75cl)

Pour over ice for ultimate refreshment.

JP Chenet Ice Edition Sparkling Wine, was £9.98, now £7† (75cl)

Pimm’s with fruit, cucumber and lemonade is a must-have at any garden party! Pimm’s, £10† (70cl; £14.29/L)

Raspberries and ice go well with this fruity gin. Gordon’s Premium Pink Distilled Gin, £13† (70cl; £18.57/L)

Selected stores only, subject to availability. Minimum spend will apply online. 40p bag charge and delivery charge may apply online. 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. *Price until 2 July 2018. †Prices available in England, Wales and NI only. Photograph shows serving suggestions

74 | ASDA.COM/GROCERIES

Photograph: Stuart Ovenden. Styling: Rob Merrett. Food Styling: Gregor McMaster, Vanessa Graham

oast the triumphs and tears of the tennis season with our perfect tipples. One of the joys of the warmer weather is enjoying drinks al fresco in the garden with friends. And for the ultimate sunshine match?

Keep things simple with these stylish summer classics.

FOOD

ALL WRAPPED UP

Whack some foil foodie parcels on the barbie for seriously scrummy dishes in one convenient little package

Thai red curry with salmon & new potatoes, p77

ASDAGOODLIVING.CO.UK | 75

Lemon & thyme chicken with cauliflower rice

Spinach, bean & feta sweet potatoes

Italian-style sausage with veg & wedges

FOOD

Thai red curry with salmon & new potatoes

Lemon & thyme Spinach, bean chicken with & feta sweet cauliflower rice potatoes A twist of fragrant green pesto takes these tasty parcels up a notch

Loaded with beans and cheese, these meat-free marvels are full of flavour

Italian-style sausage with veg & wedges

SERVES 4 READY IN 35 MINS PRICE PER SERVING £2.62

SERVES 4 READY IN 30 MINS PRICE PER SERVING £1.82

SERVES 4 READY IN 1HR 20 MINS PRICE PER SERVING 86p

SERVES 4 READY IN 30 MINS PRICE PER SERVING £1.11

1 Preheat the barbecue to medium or the oven to 180C/Fan 160C/Gas 4.

2 Add 400g new potatoes, quartered, to a pan of boiling water and cook for 10-12 mins. Drain well.

3 Microwave 50g creamed coconut for 30 secs. Mix with 1tsp rapeseed oil and 2tbsp Asda Thai Red Curry Paste in a large bowl. Add 2 x 240g packs Asda 2 Salmon Fillets, skinned and cut into chunks, 130g Grower’s Selection Baby Corn, halved lengthways, 1 red onion, sliced, 1 yellow pepper, deseeded and cut into chunks, 160g sugarsnap peas, halved, 1 red chilli, sliced and 100g frozen peas. Stir to coat.

4 Lay out 4 sheets of foil, 35cm x 60cm each. Top each with a sheet of baking paper. Divide the potatoes and the salmon mixture between them and fold up the paper to make parcels.

Bring up each side of the foil and crimp to seal.

5 Barbecue the parcels for 20 mins or cook in the oven for 35-40 mins.

6 Open the parcels and sprinkle with coriander leaves to serve.

1 Preheat the barbecue to medium or the oven to 200C/Fan 180C/Gas 6.

2 Brush 4 sheets of foil, 35cm x 50cm each, with a little rapeseed oil. Stir 2tbsp Asda 39% Less Fat Green Pesto into 2 x 300g packs Good & Balanced Cauliflower Rice. Season with black pepper. Divide between the foil sheets.

3 Mix 2tsp rapeseed oil and 2 cloves garlic, crushed. Season with ground black pepper.

4 Divide 4 chicken breasts and 225g Grower’s Selection Vine Ripened Cherry Tomatoes, stems cut into short lengths, between the foil parcels.

5 Slice 2 lemons. Pour the oil over the chicken and lay the lemon slices on top.

Fold up the foil and crimp in the middle to seal.

6 Cook the parcels on the barbecue for 18-20 mins, or in the oven for 30 mins, until the chicken is cooked.

Allow to rest for 5 mins before serving sprinkled with thyme sprigs.

1 Preheat the barbecue to medium or the oven to 200C/Fan 180C/Gas 6.

2 Pierce 4 small sweet potatoes with a knife in several places. Wrap each one in foil and cook for 1 hr.

3 Drain and rinse a 400g tin Asda Organic Mixed Beans in Water and mix with 4 spring onions, sliced, 300g frozen Scratch Cook Whole Leaf Spinach, thawed and drained, 100g feta cheese, broken into chunks, 1tsp ground cumin and the juice of 1 lemon. Stir and season with black pepper.

4 Open the parcels, slice each potato lengthways and top with the bean mixture. Sprinkle 20g flaked almonds on top.

5 Re-seal the parcels and heat on the barbecue or in the oven for 15 mins, then open up to serve.

1 Preheat the barbecue to medium or the oven to 200C/Fan 180C/Gas 6.

2 Cut 2 medium potatoes into wedges. Bring a pan of water to the boil, add the wedges and cook for 10 mins until tender. Drain.

3 Meanwhile, slice 400g Extra Special Italian Inspired Pork Sausages into thirds. Set aside.

4 In a bowl, stir together 1tsp rapeseed oil, 1tsp dried oregano, 1tsp crushed chillies and 2 cloves garlic, crushed.

Toss with the potato wedges, 1 red onion, cut into wedges, 3 mixed coloured peppers, deseeded and chopped, and 1 courgette, sliced.

5 Divide the vegetables between sheets of foil, 35cm x 60cm each. Top with the sausage pieces.

Fold up the foil and crimp in the middle to seal.

6 Barbecue the parcels for 15-18 mins, or bake in the oven for 25 mins, until the sausages are cooked.

7 Open the parcels and scatter with basil leaves just before serving.

Photographs: Jonathan Kennedy. Styling: Julie Patmore. Food styling: Matthew Ford

Colourful veg with spices and creamy coconut create a fragrant fish dish

Energy

Each 416g serving contains Fat Saturates Sugars

2,176kJ 29.1g 11.2g 520kcal High High

26%

42%

56%

Energy

2 of your 5-a-day

Each 370g serving contains Fat Saturates Sugars

1.1g

6.3g 0.33g

Salt

Low

Low

Low

1,115kJ 6.7g 266kcal Low

13%

10%

6%

7%

Salt

8.3g 0.29g Low

9%

6%

of your reference intake Typical energy values per 100g: 301kJ/72kcal

Low

Energy

3 of your 5-a-day

Each 386g serving contains Fat Saturates Sugars

Salt

Low

Low

1,502kJ 9.7g 359kcal Low

18%

14%

4.2g 21%

13.1g 0.89g Low

15%

15%

of your reference intake Typical energy values per 100g: 389kJ/93kcal

Unwrap for a hearty summer special, with succulent sausage and chunky veg

Energy

Each 406g serving contains Fat Saturates Sugars

7.7g

8.9g 1.62g

Salt

High

Low

Med

1,869kJ 23.5g 447kcal High

22%

34%

39%

10%

27%

of your reference intake Typical energy values per 100g: 460kJ/110kcal

5%

of your reference intake Typical energy values per 100g: 523kJ/125kcal

Selected stores only, subject to availability. Minimum spend will apply online.

40p bag charge and delivery charge may apply online

ASDA.COM/GROCERIES | 77

MASTER THE ART OF CAMPING Getting back to nature this summer? Whether you’re a first-timer or a seasoned pro, we’ve rounded up the ultimate camping kit so you can boss it on the campsite

RELAX THE

WITH NATURE

G O O N , GET STUCK IN

ENJOY

PEACEFUL

BE AT ONE

BACK TO BASICS

SIMPLE

LIFE

TEAMWORK

FEEL FREE PREPARE

THE GREAT OUTDOORS

78 | GEORGE.COM

Illustrations: Ben Kirchner

HOMES

Make light work of moving heavy, bulky items around the campsite with this smart folding trolley.

Ozark Trail Folding Trolley, £50

With its thick filling and tapered design, this super-warm mummy-style sleeping bag is the ultimate in camping comfort.

Ozark Trail 300 GSM Mummy Sleeping Bag, £18

With its soft, flocked surface, this air bed is just the thing for a refreshing night’s sleep.

Ozark Flocked Single Air Bed, £9

This stylish tent has a central living area, porch and two bedrooms.

Ozark Trail Orange 6-Person Dome Tent, £100

Folding design? Check.

Drinks holder? Check.

Camping just got comfy.

Ozark Camping Chair, £8 or 2 for £12

Take cover from the elements with this handy windbreak, or use it as a partition between you and your campsite neighbours for added privacy.

Ozark Trail Windbreak, £15

Compact and portable, this grill is full of functionality, including a long rack where you can keep leftovers warm. The porcelain enamel cooking grid is easy to clean, too.

Uniflame Portable Gas Grill, £29

Check out our great camping kit range in store or at George.com Selected stores only, subject to availability. Online delivery charges may apply

GEORGE.COM | 79

Ask the experts Each month, our panel answers your burning questions

PARENTING

PETS

MONEY

Zena Goldman, mum of three and founder of zenas-suitcase.co.uk, on how to make camping with kids a breeze Veterinary surgeon Cat Henstridge can help if you want to take your pet with you on your trip. Find her tips at catthevet.com Ricky Willis, the thrifty dad blogger behind skintdad.co.uk, shares his money-saving tips for holidays under canvas.

QUICK HACK

‘HOW DO I… MAKE FOOD PREP EASY ON A CAMPSITE?’ 1 Freeze plastic bottles of water before you set off – they’ll make great ice packs for your cooler and, once they melt, you can drink the water. Fill just over halfway as they’ll expand when they freeze.

2 Aluminium foil is so handy for packing, so make sure to take plenty of it*. Wrap everything, from breakfast burritos to jacket potatoes, in foil and cook directly on the campfire. You can even prep some meals in foil before you head off.

3 Keep food preparation to a minimum by chopping veg like onions and popping them in zip-lock bags or airtight containers before you go.

Smart

Living CAMPING SPECIAL

PARENTING

This month’s big question

ASK zena…

‘How can I make camping with small children easy?’

Pitch perfect Picking a child-friendly campsite is your first task – but don’t worry, there’s plenty of choice. Websites such as campsites.co.uk let you filter by family-friendly options and you can also search for sites with kids’ clubs, playgrounds and swimming pools to occupy little ones during your stay. Keep an eye out for sites with family bathrooms, as these will allow you to get the whole gang washed in one go.

Pack like a pro You don’t need to pack the kitchen sink, but there are some must-haves.

Stock up on antibacterial hand sanitiser gel so you don’t have to trek to the loos every time the kids need to wash their hands. Plastic bowls, plates and tumblers, all £1

(6-pack), are lightweight enough to take along with you and help keep dinnertime breakages to a minimum. Flip-flops and extra loo roll are a must when visiting the shower block, and don’t leave home without plenty of extra blankets – the evenings can get chilly, even in summer. A roll of bin bags will come in handy for storing dirty campware.

Game changers Small children will love having the freedom to play outdoors, so pack a few toys, too. Bubble Wands, 50p each, last for ages and will soon have all the kids on the site playing together. Outdoor games like Shoot Football, £1, are fab for getting the whole family out of their chairs for 30 mins.

Selected stores only, subject to availability. Minimum spend may apply online. 40p bag charge and delivery charge may apply online. *Recycle used foil wherever possible

ASDA.COM | 81

Smart

Living

PETS

G PIN CAM IAL C SPE

ASK CAT…

‘Any good camping tips for an animal-loving family?’

ASK RICKY…

‘Any tips for camping on a shoestring?’

Fully booked Try pitchup.com – it’s brilliant for finding a cheap stay as it lets you filter through the campsites by price.

Make sure to book directly with the site itself to save on tour operator charges, too.

Go wild If you really want to camp on a budget, why not try wild camping?

This is your Bear Grylls-style ‘proper’ camping, out in the middle of nowhere, with no water or electricity, so it should always be well researched and planned.

Ensure wild camping is legal in the area you’ll be visiting, get permission

82 | ASDA.COM

from the landowner if needed and make sure you’re aware of any local laws or restrictions before you pitch up. Or visit nearlywildcamping.org to find some pre-approved sites near you.

Bare essentials Try to keep things as simple as possible and only pack what you really need to take. You could ask friends or neighbours if they have a tent or stove you can borrow rather than buy. Stock up on all your foodie essentials (such as aluminium foil and tins of baked beans) at your local Asda before you go so you don’t have to spend a fortune in the pricy on-site shop. Staying in the great outdoors is also a good way to have lots of cheap days out. Take the kids hiking, organise hide and seek or devise a scavenger hunt.

Selected stores only, subject to availability. Minimum spend may apply online. 40p bag charge and delivery charge may apply online. *Mobile data charges may also apply

Keep it calm Dogs can feel unsettled in new environments and if they’re not sleeping, you’re not sleeping. Pack their usual bed with you so they have something familiar to snuggle up in. And toys and treats will also help to keep them occupied.

Into the woods For an animal-loving family, there’s lots of nature-watching you can do in the UK.

Listen out for different bird songs and see if you can spot the singer. For pictures and information about the birds you see, download the UK Birds Birdwatching app, 99p* at play.google.com.

On your hike!

Explore the area around your campsite with the AllTrails app – it helps you find nearby hiking, cycling and running routes (you can filter for dog-friendly areas, too). While you’re out and about in nature, get the kids to pretend they are famous explorers, turning over rocks to see what creepy-crawlies are hiding there or keeping an eye out for animal paw prints as you walk.

Nurture their love of nature this summer!

Photographs: Getty Images

MONEY

Take your pooch There are so many great dog-friendly campsites in the UK, so there’s no reason not to take your furry friend along with you. Have a search on coolcamping.com to find the perfect campsite in your desired spot.

Some even have special doggy exercise areas.

ADVERTISEMENT FEATURE

Vileda Bucket with Torsion Wringer, was £6, now £4* Vileda SuperMocio 3Action XL Mop, was £6, now £3*

Photographs: Stuart Ovenden, Getty Images. Styling: Rob Merrett

Clean up this summer Spend less time cleaning with a Vileda mop and get a FREE Kids Pass worth £39.99**

S

chool’s out, the kids are at home and the house is a mess…

Enter the Vileda SuperMocio 3Action XL Mop. Its innovative microfibre zone, non-scratch scourer and power dots pick up extra dirt to make cleaning up quick and easy.

Plus, promotional Vileda products come with a FREE 12-month Kids Pass worth £39.99**, giving you offers at zoos, theme parks, cinemas and loads more. So mop up, then enjoy the summer!

Available in store and online at George.com, subject to availability. Online delivery charges may apply. *Price until 4 July 2018. Terms and conditions: **As valued on the Kids Pass website at time of print. UK only. 18+. 1 code = 1 free 12 month Kids Pass membership. Only one claim per person. Internet access required. Normal exclusions apply. Must claim membership by 31 October 2018. See inside of promotional leaflet for details. Keep your till receipt. Visit kidspass.co.uk/vileda for full T&Cs

GEORGE.COM | 83

hello sunshine

Style

The Only Way Is Essex star Chloe Lewis is celebrating summer in the new collection from George

T

his season, we’re getting our fashion inspiration straight from the sun-drenched Greek islands. Think cool shades of blue, pops of bright white, bold patterns and leafy prints.

The easiest way for you to get involved in the trend? Take your cue from Chloe Lewis.

‘It’s all about the palm print this summer,’ the 27-year-old says. ‘I’m a massive fan because it’s so easy to wear – I think it looks great on anyone.

Why not team it with a white shirt? I love it as it’s such a simple look. And, if you’re feeling a bit self-conscious about your bottom half when you’re wearing a bikini, you can just tie the shirt around your waist. Sorted!’

Turn over to see the rest of Chloe’s summer essentials from George…

Shirt, S-XL, £8; bikini top*, 32B-C/ 34-38B-F, £8; bikini bottoms*, 8-20, £5

Selected stores only, subject to availability. Online delivery charges may apply. *Available from 24 June 2018

GEORGE.COM | 85

summer style Holiday season is upon us and our favourite The Only Way Is Essex star Chloe Lewis is getting set for some stylish summer sun

‘S

ummer has to be the best time of the year, right? For one, I just love having a tan. Whether you prefer to develop a natural tan* or just fake it, there’s nothing quite like that dewy summer glow.

Secondly, my hair is really curly and in winter, if there’s any sign of dampness, it just goes crazy. At least when the sun is shining, I can wear it au naturel.

Thirdly, dressing for the sunshine is so much easier – and way more fun!’

DRESS TO IMPRESS

‘How would I describe my style? I prefer classic looks.

Midi and maxi dresses never go out of fashion and you can wear them for any occasion. I’d wear this striped dress to the beach with sandals and then, if I’m going out later, I’d dress it up with heels and statement jewellery, like colourful tassel earrings.’

Dress, 8-24, £16

GOT THE BLUES

‘For lazy days on the beach, I’m all about the one-piece swimsuit. Whatever your age or shape, it looks great. To get twice the use out of it, double up and wear it like a top with some trousers. If you sunbathe in a halterneck swimsuit like this blue printed one, don’t forget to pull down the straps to avoid unwanted tan lines!’

86 | GEORGE.COM

‘For lazy days on the beach , I’m all about the one-piece – it looks great whatever your shape’ Swimsuit, 8-20, £14

Selected stores only, subject to availability. Online delivery charges may apply. *We strongly recommend using an appropriate SPF product when your skin is exposed to the sun. For more advice on staying safer in the sun, visit ASDA.GL/sunprotection **Available from 29 July 2018

STYLE & BEAUTY

CHLOE’S VACATION MUST-HAVES

‘I love a holiday, but I hate packing.

When I get back home, my suitcase will sit there unpacked for about a month! But when I do go away, I always make sure I pack these top three essentials…’

THE COLD SHOULDER

‘When else can you wear a top to show off your tanned shoulders? I’d pair this embroidered top with white jeans, or denim shorts if it’s really hot out. Just add sunglasses. Good to go. You can’t go wrong with reflective aviators – they’re timeless!’

‘A crisp white shirt is a holiday staple. Wear it over a swimsuit, with shorts or skinny jeans – you can change it up so much.’

Shirt, S-XL, £8

Top, 8-20, £14

‘I can’t live without cute shorts.

They’re so easy to wear, whether you’re in a denim pair on the beach or printed ones at brunch.’

Shorts, 8-22, £12.50

ALL WHITE

‘When it comes to my colour of choice for summer, I’d choose white every time. Nothing sets off a tan better! In fact, you’ll find me wearing white and lots of other neutral colours all year round. And I love a white swimsuit, like this embellished one-piece.’

Swimsuit**, 8-20, £16

‘Wedge sandals are perfect, whatever holiday you’re going on.

Comfy for sightseeing and glam enough for a night out. Love them!’

Sandals, 3-9, £19

GEORGE.COM | 87

ADVERTISEMENT FEATURE

Pack it in Off on your summer holidays?

Stock up on all your favourite toiletries now to avoid the last-minute departures dash

Piz Buin 1 Day Long Long Lasting Sun Lotion SPF30, was £12, now £5* (100ml)

Herbal Essences Dazzling Shine Shampoo and Conditioner, £1.90 each (200ml; 95p/100ml)

Radox Feel Revived Shower Gel, was £1, now 90p* (250ml; 36p/100ml)

W

hether you’re going abroad or holidaying in the UK, the last thing you want is to be worrying about the basics when you’re packing your suitcase.

To make life simpler, pick up your toiletries and sun cream when you do your weekly shop. You’ll find all your favourite brands and at great prices, too. That’s one job ticked off your list!

88 | ASDA.COM/GROCERIES

Selected stores only, subject to availability. Minimum spend will apply online.

40p bag charge and delivery charge may apply online. *Price from 29 June 2018

Photograph: Lucky If Sharp

Simple Kind to Skin Cleansing Facial Wipes, £3 (2 x 25-pack; 6p each)

STYLE & BEAUTY

Sunrise to sunfall From the beach to brunch and t h e n t h e b a r, G e o r g e h a s a l l yo u r summer outfit inspo covered…

Swimsuit*, 8-20, £16; earrings, £6 Selected stores only, subject to availability. Online delivery charges may apply. *Available from 1 July 2018

GEORGE.COM | 89

FROM BEACH… Bikini top*, 32B-C/ 34-38B-F, £10; bikini bottoms*, 8-20, £6; sandals, 3-9, £15

…TO BRUNCH… Dress, 8-24, £14; sandals, 3-9, £12.50; bag, £14

…THEN BAR! Dress, 8-24, £18; sandals, 3-9, £15

90 | GEORGE.COM

Selected stores only, subject to availability. Online delivery charges may apply. *Available from 1 July 2018

STYLE & BEAUTY

DEEP DIVE

Sun’s out, fun’s out! Head to the beach in an on-trend swimsuit that’s really worth catching some rays in.

A classic one-piece is flattering for every figure, while a fashion-forward floral print really catches the eye. Team with a white cover-up, slip on a pair of shorts and top it all off with a floppy straw hat.

You beach beauty, you!

Hat, £8

Shorts, 8-20, £14 Cover-up, S-XL, £18

Swimsuit, 8-20, £16

LUNCH DATE

After all that sunbathing and sandcastle building, it’s time to feast. The most fashionable way to sashay from the beach to brunch?

A lightweight denim dress or bold-printed number should do the trick. Swap your flip-flops for some more formal sandals and put all your essentials into a crossbody bag.

Oh, and don’t forget your sunnies! Laid-back holiday vibes? We could get used to this…

Sunglasses, £5

RAISE THE BAR

The sun may be setting, but the night is just warming up. It’s time to elevate your look once more and show off your shoulders! An iconic maxi dress is a great evening option – or, if there’s a chill in the air, opt for a pair of pretty cropped jeans and a halterneck cami instead.

Add a dash of sparkle with a large statement necklace, some silver sandals and then sit back, relax and sip your sangria in style!

Sandals, 3-9, £12.50

Dress, 8-24, £14

Bag, £8

Jeans, 8-20, £16 Sandals, 3-9, £12.50

Necklace, £6 Cami, 8-24, £14

GEORGE.COM | 91

Best foot forward It’s time to get your tootsies prepped for summer! Here’s our step-by-step guide to making sure your feet are sandal-ready

W

alking to work, dancing in heels, going for a run, chasing after the kids…

Your feet work hard for you every single day, yet are often ignored as you hide them away in your shoes and forget about their beauty needs.

Now, though, summer is here and the weather is hotting up, so it’s your turn to work hard for them. Well, not too hard – in fact, prepping for sandal season is super-easy with our DIY pedi tips and some clever footcare products and gadgets…

STEP ONE: SOAK Once a week, take 15 minutes out of your schedule, fill a washing-up bowl with warm water (forget the pots and pans for a bit) then drop in a generous sprinkling of Asda Foot Crystals, £2.50 (150g; £1.66/100g). These tingling little crystals dissolve to create a softening soak that treats hard-working skin and helps your muscles to relax. It will elevate your at-home foot pampering to a whole new level of luxury.

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ASDA.COM/GROCERIES

STYLE & BEAUTY

STEP TWO: EXFOLIATE After giving your feet a good soak, rinse and pat them dry, then follow with some exfoliation to help remove any hard skin build-up. For this, we love nspa Fruit Extracts Rich Golden and Runny Honey Daily Refresh Body Scrub, £3 (225ml; £1.33/100ml) or 3 for 2. Using it on dry feet helps to boost the smoothing effect. If you have a lot of skin

STEP THREE: BUFF

STEP FOUR: TRIM Now you’re ready to trim those toenails! They’ll be in a softer state having had a good soak, so cutting them correctly should be a breeze.

Use Elegant Touch Professional Nail Scissors, £13, to cut straight across the top of the nail. Never do this in a curved fashion or snip off the corners as it may lead to problems such as ingrowing nails. Once trimmed, tidy up your nails and prep for polish by filing with one of the Urban Beauty United Trio of Nail Files, £2.50.

Go gently as toes can be sensitive (and ticklish)!

Words: Carly Hobbs. Photograph: Getty Images

The skin on your feet can be tough, so turbocharge your pedi and buff after exfoliating to make sure things are as smooth as they can be. Failing to remove the build-up of dead skin cells properly can lead to sore toes and cracked heels, but it’s easy to buff your feet back into good condition.

Do it manually, by working all three surfaces of the nspa Complete Foot Care File, £1.50 or 3 for 2, over your feet in turn, or do it electronically, with the Scholl Velvet Smooth Electronic Foot Care System, £40.

This battery-powered upgrade enhances the buffing effect and makes it a whole lot quicker, too!

build-up, try 7th Heaven Soften Sock Masques, £3.50. These little bootees are infused with extracts of shea butter, almond oil, soy bean and peppermint to help soften hard skin and refresh tired feet. Slip them on, give any dry spots a gentle massage, then sit back and chill. Tootsies that look and feel good as new aren’t far away…

Selected stores only, subject to availability. Minimum spend will apply online.

40p bag charge and delivery charge may apply online

STEP FIVE: HYDRATE Moisturising your feet should be done after every shower or bath.

Feet lose moisture when they sweat, and need regular top-ups.

Try Palmer’s Cocoa Butter Formula Foot Magic, £4 (60g; £6.67/100g), with vitamin E plus peppermint extract for a cooling sensation. Want a more hardcore hit of hydration?

Neutrogena Norwegian Formula Nourishing Foot Cream, £5.30 (100ml), is your new go-to.

Got cracked heels? Keep Palmer’s Cocoa Butter Formula Heel Repair, £5 (25ml; £20/100ml) handy.

Just slick the stick onto your heels, then let them reap the benefits.

STEP SIX: POLISH A quick paint job will finish off your pedicure nicely.

Before you get colourful, separate your toes with twisted-up tissues to stop any smudging, and leave in place until your polish is completely dry. Now you’re ready to paint! George Long Lasting Nail Polish in Euphoria, £2, is perfect if you’re a fan of a classic red nail. More the au naturel type? Collection Lasting Gel Colour Nail Polish in Almost Nude, £3.18, will look pretty. And if you’re up for a summery plum hue, go for the super-shiny George Gel Effect Nail Polish in Masquerade, £2.

Remember, happy colours make for happy feet.

ASDA.COM/GROCERIES | 93

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Health POSITIVE VIBES ONLY

However you look, it’s time to love your body. We quizzed two Insta influencers on how to be more #BodyPositive

ou can’t scroll through a social media feed these days without finding a body positivity post here or a #strongnotskinny hashtag there. But what exactly does body positivity mean? We sat down with models and body positivity champions Iskra Lawrence and Zach Miko to hear both the female and male perspectives…

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Iskra Lawrence, 27, is a model and body positivity campaigner ‘Social media, just like magazines and TV, often uses unrealistic and heavily retouched pictures. Scrolling through hundreds of perfect-looking people with perfect-looking lives can make anyone feel insecure. And when those insecurities cause teenagers, adults and even children to make unhealthy choices, that’s when body positivity is vital.

I remember seeing photos of myself in magazines that had been so heavily retouched, my own family didn’t recognise me! It took time to learn it wasn’t me that was wrong, it was the pictures.

I used to worry about my big thighs, my thick ankles and the reddish bumps on my arms (keratosis pilaris). I worried about so many things and tried all sorts of crazy faddy diets. If you, or a loved 96 | ASDAGOODLIVING.CO.UK

one, feel like this, I have four easy ways you can be more positive about your body…

love yourself Number one: The “mirror challenge”.

Look in the mirror and choose the things you like about yourself. Do it with friends and family, too. It doesn’t have to be about looks; it could be: “I like that you’re a loyal friend who makes me laugh”.

Number two: This one is simple… You are good enough! In my job

Follow Iskra on Instagram at @iskra and find out about her new Every Body with Iskra programme at everybodywithiskra.com

Illustrations: Linzie Hunter. Photographs: Instagram.com/@iskra; @zachmiko

She says…

as a model, I’m surrounded by beautiful women. I’ve learned to celebrate them and me at the same time. If I see a girl with great hair, I tell her. I don’t feel any less about myself just because she has great hair. We all have something to celebrate. Those big thighs I used to worry about, I now embrace because they’re strong and help me in the gym!

None of the images I post are retouched and I choose not to use apps like Facetune. I know the people who really count in my life are interested in me, not perfected images of me.

Number three: Remember, social media is a “highlight reel”, where people post the best versions of their lives. I saw a travel blogger’s feed recently; she goes around the world with her boyfriend and it’s all fantastic beaches, exclusive hotels and romance.

I can’t lie, I felt a bit jealous.

OK, more than a bit! But I quickly checked myself and said: “I’m happy for her and I’m lucky and grateful every day to have my life.”

Number four: Think about the “create to consume” ratio. How much time do you spend looking at social media and how much time posting on it? Find a balance that works for you. I prefer to create more than I consume. And follow accounts that make you feel great. After all, we’re all perfectly imperfect and good enough!’

HEALTH & WELLBEING

In the past decade, thanks in part to social media, people have created incredible communities of support. But while self-love, self-care and self-respect are important values for everyone, the vast majority of those in the body positive movement are women. Why? Us men grew up being told that to show emotion, to have insecurities, is a sign of weakness. You need to suck it up, be strong, be a man. But having feelings doesn’t make you weak – it just makes you human.

He says…

Zach Miko, 28, is a US-based model and podcaster ‘ “I am a ‘brawn’ model”, “I am a plus-size male model” and “I am signed to one of the biggest modelling agencies in the world”.

These are sentences that [at 6ft 6in and with a 42in waist] I would have found laughable a few years ago.

But no sentence was more unbelievable than this one: “It’s OK, people will like you as the big guy.”

It seemed way too simple to be true.

I’d spent my whole life thinking the exact opposite, doing everything I could to look smaller, less “in the way”, less noticeable. But that sentence made me rethink my entire life.

It’s what the director of my college play told me when he thought I was holding back. It was the first time that I ever became aware of the concept of body positivity.

It was crazy to me that I could be proud of who I was. In our society, we are taught – through the media, entertainment, advertising and fashion – that if you don’t have the “perfect” body, you’re not beautiful.

To me, body positivity means that who you are right now is beautiful – not after a diet, or workout plan, or surgery.

Who you are this very second is beautiful, worthy and valid.

time for change So how do we bring body positivity to men? One conversation, one post, one ad and one photoshoot at a time.

The more representation there is out there, the more normalised and less scary dealing with your own body issues becomes.

Even though I’d worked as a model for years, I wouldn’t appear shirtless as I was ashamed of the way I looked.

Last year, I did my first ever shirtless photoshoot (while dripping in gold paint in my pants!) and I have never felt freer. Once I put it all out there, I realised I had nothing left to hide.

My body has taken me on an amazing journey and I’m proud of every muscle, every fat roll and every stretch mark. I want all people – men, women, gender non-conforming – to feel proud of who they are.

How can you start to become more body positive? Stop beating yourself up for what you don’t like about your body. Instead, every day, choose one thing you’re proud of.

I woke up this morning and said: “My body carried me from my home town to New York City to follow my dreams.” I mean, that’s incredible!

You and your body have been through so much together. You only get one, and it’s amazing – and it’s all yours. Stop bullying yourself.’

Follow Zach on Instagram at @zachmiko ASDAGOODLIVING.CO.UK | 97

GOOD LIVING

MY FOODIE LIFE

‘I ate what i liked when i was on strictly!’

What dish reminds you of home?

Roast chicken, stuffing – and as many roasties as possible.

My mum had to cook a mountain of them as my big brothers and I would have a contest to see how many we could eat.

Favourite childhood food?

Cake! Icing was my favourite part. My mum used to make an extra-special one every year for our birthdays – one year I had a giant chocolate Rice Krispies horse!

Has motherhood affected your diet?

I eat more healthily now, and have fewer snacks. I also make sure I go to the gym. I’m teaching Ella Rose that our bodies work best when we put the best fuel in them, so I have to practise what I preach. She did catch me the other day having a piece of chocolate and looking very suspicious.

Did you have any strange cravings when you were pregnant?

Yes – lemon sherberts, bonbons and San Pellegrino. I went off salads, which I usually love, and craved

‘

I craved sausage and mash when I was pregnant. My husband loved it!

’

comfort food, like sausage and mash and hot curries. My husband loved it!

You took part in Strictly Come Dancing in 2017. How was it?

It was great – I could eat what I liked as I was burning it all off with the hours and hours of dancing. It was the fittest I’ve ever been, and I was on such an endorphin high.

Any advice for healthier eating?

I keep nuts or seeds in my handbag; it takes the edge off and gives you time to find something sensible to eat rather than just grabbing whatever is easiest.

Favourite barbecue dish?

I love having a bit of everything…

Butterflied leg of lamb, homemade burgers, prawn skewers, asparagus with Parma ham. Delicious!

Any tips for saving on food waste?

For anything savoury, chop it up and pop it in a rice dish. With fruit, make a big smoothie. We have a dog who is happy to help with any leftovers, too!

Dream dinner party guests?

I love crime thrillers, so I’d gather my favourite detectives for a murder mystery night – Miss Marple, Columbo, Inspector Clouseau and Hercule Poirot – and see who solved it first!

Your last-supper meal?

A seafood platter to start, fillet steak with mushroom sauce and thick-cut truffle and Parmesan chips. Oh, and one of those chocolate dome desserts where you pour hot salted caramel sauce over the top… Heaven.

Good Morning Britain is on weekdays, from 6am, on ITV

CHARLOTTE’S FOODIE HITS AND MISSES

GOOD NEWS

GUILTY PLEASURE

‘I love making a slow-cooked shoulder ‘You can’t go wrong with a triple-layer of lamb with baby roasted potatoes.’ chocolate meringue cake.’

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BAD NEWS

‘Matt had seafood pizza once and was ill for three days. I won’t touch it now!’

Words: Gemma Calvert. Photographs: Getty Images

Good Morning Britain host Charlotte Hawkins, 43, lives in Surrey with her husband Matt and their three-year-old daughter Ella Rose