Asda Good Living Magazine April 2019 by Asda

FREE

APRIL 2019

crackin !

From crowd-pleasing dishes to yummy chocolate eggs and so much more, we have everything you’ll need this Easter…

Food | Living | Health | Homes | Style

GOOD LIVING APRIL 2019

Welcome

Clues almost too hard to find. Eggs hidden just out of reach. Kids becoming a little too competitive… There isn’t much that comes close to the trepidation of a good old-fashioned egg hunt (p66)! If my niece and nephew get even the Sarah Thom slightest whiff of chocolate, they become frenzied, a feeling Asda Editor heightened only by the thrill of the hunt. Their Easter egg-covered chops are a testament to the fact that chocolate tastes better when you work for it. I’m not ashamed to say that I ate my first hot cross bun of the year in January. It wasn’t the start-of-year blues that led me down this dark path but the fault of the in-store bakery! I was hypnotised by the incredible smell of buns baking and the thought of one toasted, smothered in butter with oodles of golden syrup. If you fancy indulging in the ultimate treat, then why not try these chocolate and caramel hot cross buns (p28) topped with ice cream and doused in a warm chocolate sauce… drool!

Photograph: Toby Scott. Styling: Morag Farquhar. Food styling: Cate Dixon

Sarah

GET IN TOUCH editor@asdagoodliving.co.uk Share your pictures #goodliving

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Write to The Editor, Good Living Magazine, Asda

House, South Bank, Great Wilson Street, Leeds LS11 5AD

Call Asda on 0800 952 0101 GOOD LIVING | 3

GOOD LIVING

ON THE COVER Easter treats, p56 and p60 Photograph: Maja Smend Styling: Luis Peral Food styling: Matthew Ford

PROMISES

TO PROVIDE FAMILYFRIENDLY MEALS THAT: Save you time and money

Contents Happy Easter!

Turn to p25 for 47 pages of delicious food and drink, kids’ crafts, fun gifts – and chocolate treats

FOOD 9 Spring greens Fresh seasonal recipes, packed with vibrant green veg 13 4 ways with lettuce Think it’s only for salad? Think again… 17 Dinner is served Make tasty weeknight dishes with store-cupboard and freezer heroes

75 ‘My husband’s Moroccan stew sums up spring’ The spicy lamb dish evokes Easter memories for morning TV star Lorraine Kelly LIVING 6 #Lovefood The latest foodie news, reads, kit and seasonal flavours 79 Smart living Savvy tips from our expert panel 106 My foodie life Presenter Ruth Langsford on laid-back home cooking and tips from TV chefs STYLE 83 Spring it on! Kick-start the new season with a must-have colourful tee for your little nipper 84 Tiny trends report The top seven brightest

HEARST Editor Hannah Barr Deputy editor Terry Barbrook Food editor Gregor McMaster Art director Alex Nicholas Art editors Natalie Williams, Jack Cunningham Senior designer Ellie Palmer Workflow director Rob Buxton Deputy chief sub editor Sue Sharrock Senior sub editor Gwennan Thomas

Features writer Harriette Casey Food assistant Vanessa Graham 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 production manager Annaliza Dowding

Senior fashion writer Rebecca Shepherd Account executive Chloe Patmore ASDA Editor Sarah Thom Good Living content planners Ellice Williams, Jo Shaw Good Living content coordinator Kelly Ward ADVERTISING Chris Hall For sales enquiries, please contact chris@ gigretail.co.uk

new looks for cool kids from George 89 April showers Our pick of the best macs to keep little ones dry in style 90 Dye it yourself Pro tips for giving hair a colour makeover at home HEALTH 95 Sounds amazing Work out in style with chic rose gold headphones 96 Generation tech Four people of different ages discuss how technology and social media have shaped their lives HOMES 101 Right angles Transform your living space this spring with innovative ideas from the new George Home collection

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. © 2019 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

GOOD LIVING | 5

LoveFood

FOOD EDITOR GREGOR SHARES THE LATEST FOODIE NEWS

BEST OF THE SEASON SPRING GREENS

‘Sweet, tender and full of flavour, spring greens signal a bright new season. A great all-rounder, they work well in risottos and quiches or on pizza. Plus, they’re budget friendly, easy to prep and a source of fibre and vitamin C. Greens are perfect for Asian-inspired cooking – I love to shred and stir-fry them with any combo of garlic, soy sauce, ginger and chillies. For a simple side, sweat the chopped leaves in a frying pan with a little unsalted butter, then finish with a squeeze of lemon. Or try them in our tasty Shakshuka recipe (p11). They’re low on waste – don’t bin the stems, just slice thinly – and leftovers are delicious in bubble and squeak with bacon and a poached egg. Go greens!’ Grower’s Selection British Spring Greens, 62p* (500g; £1.24/kg)

Find more delicious spring greens recipes at ASDA.GL/greens

CHOCS AWAY ‘Chocolate is for life, not just for Easter – but its popularity doesn’t have to, literally, cost the earth. Asda has committed to ensuring that, by 2020, all the chocolate used in its products will be sustainably sourced. Working with independent certification organisations such as UTZ** will help to ensure chocolate producers thrive, while protecting the environment, too. So, whether your favourite is single-source dark chocolate bars, brownie traybakes or chocolate sponge puddings, you’ll be able to rest assured that the cocoa has been grown in a responsible way. Which is good news for everyone.’ 6 | ASDA.COM

GOOD LIVING IN STORE THIS MONTH

Kitchen kit

‘This Easter, treat friends and family to homemade chocolate eggs. They’re so easy to make with this fun, multi-patterned mould crafted from super-flexible silicone that’s oven, freezer and dishwasher safe. Whether you fill the chocolate halves with creamy fondant or combine white, milk and dark choc for a striking effect, your creations will pop out easily from the nonstick mould.’

Join the party and give this vegan pizza-style flatbread a try – its grilled peppers, mozzarella alternative and garlic mushroom topping will go down a treat. Asda Vegan Flatbread††, £2.50 (260g; 96p/100g)

George Home Silicone Mould for Six Chocolate Easter Eggs†, £2

Photographs: Toby Scott, Getty Images. Styling: Tamzin Ferdinando. Food styling: Vicki Smallwood

Chef notes

‘Boiling an egg is easy enough, but there’s an art (or science) to getting it just right. Put the egg in a pan and cover with cold water. Bring to a boil, reduce to a simmer, then set your timer. Runny soft-boiled eggs, for Niçoise salad, topping ramen and dipping soldiers, take 2-3 minutes; hard-boiled eggs, for sarnies, buffets and lunchboxes, need 7-8 minutes. Cracked it!’

Page turner

‘No one does lazy morning menus quite like Simon Rimmer and Tim Lovejoy, presenters of Channel 4’s cookery-come-chat show Sunday Brunch. In their new book, the kings of banter and batter share 100 easy recipes for everything from Blueberry Pancakes with Eggs & Bacon to Chicken Curry Katsu Burger. With roasts, curries and BBQs, plus slow-cook stews alongside speedy salads, every day can feel like the weekend.’ The Sunday Brunch Cookbook, £10, is published on 18 April

Unicorn fans will be enchanted by this delicious dessert’s magical mix of swirling ice cream layers topped with whipped cream, white chocolate horn and rainbow sprinkles. Asda 2 Unicorn Sundaes‡, £2.50 (2-pack; £1.25 each)

Chill with a refreshingly fruity cordial. Choose from zingy strawberry and rhubarb, crisp elderflower or zesty lemon and ginger – just add water. Extra Special Cordial in Strawberry & Rhubarb, Elderflower or Lemon & Ginger Flavour††, £2 (500ml; 40p/100ml) each

ASDA.COM | 7

Food Spring greens

Greet a fresh new season – and nature’s favourite colour – with tasty recipes filled with vibrant vegetables, herbs, fruits and nuts ASDAGOODLIVING.CO.UK | 9

Smashed avocado & roasted chickpea flatbreads

Cumin and paprika flavoured chickpeas plus a zingy avocado smash makes a dream topping! MAKES 4 READY IN 30 MINS PRICE PER SERVING 95p

Waldorf salad with curly kale & green apple

Team earthy curly kale with creamy walnuts, juicy raisins and mayo with a kick of mustard SERVES 4 READY IN 35 MINS PRICE PER SERVING 40p

l 400g tin chickpeas, drained and rinsed l 1tbsp rapeseed oil l 1tsp cumin l ½tsp smoked paprika l 10g flat-leaf parsley, roughly chopped l 150g frozen peas l 2 Grower’s Selection Ripe & Ready Avocados l Juice 1 lime, plus extra wedges to serve

l ½ clove garlic, crushed l 4 Extra Special Sourdough Pittas, toasted l 10g coriander, roughly chopped 1 Preheat the oven to 180C/160C Fan/Gas 4. 2 Toss the chickpeas in a roasting tin with the oil, cumin and paprika. Roast

for 15-20 mins until crisp. Remove from the oven and stir in the parsley. 3 Simmer the peas in boiling water for 5 mins. Drain and cool slightly. 4 Mash together the peas and the avocados until smooth or slightly chunky, as preferred. Stir in the lime juice and the garlic. 5 Spread the mixture on the pittas and top with chickpeas and coriander. Serve with the lime wedges, to squeeze over. Energy

2 of your 5-a-day

Each 263g serving contains Fat Saturates Sugars

3.9g

3.9g 0.68g

Salt

Low

1,959kJ 18.9g 468kcal Med

23%

27%

20%

11%

of your reference intake Typical energy values per 100g: 745kJ/178kcal

l 1 green apple, cut into matchsticks l 1tbsp apple cider vinegar l 1tsp extra virgin olive oil l 2tsp Dijon mustard l 1tbsp Asda Light Mayonnaise l 150g sliced curly kale, stalks removed l ½ red onion, thinly sliced l 1 stalk celery, sliced l 50g raisins l 50g walnuts, chopped

1 of your 5-a-day

Each 131g serving contains Fat Saturates Sugars

Salt

Med

Low

Energy 778kJ 186kcal

11.4g

16%

1.3g 14.4g 0.31g Low

Med

16%

ca w

wist t a ith

1 In a small bowl, toss the apple in 1tsp of the vinegar to stop it from browning. 2 For the dressing, whisk together the rest of the vinegar, the oil, mustard and mayo; season with pepper. 3 Use your hands to toss the apple, kale, onion and dressing in a large bowl until evenly coated, and the kale is slightly softened. Add the celery, raisins and walnuts. Serve in a salad dish.

of your reference intake Typical energy values per 100g: 594kJ/142kcal

10 | ASDA.COM/GROCERIES

FOOD

Watercress & pistachio risotto This one-pot wonder is peppery, nutty and seriously satisfying SERVES 4 READY IN 35 MINS PRICE PER SERVING £1.49

t for brunch

Shakshuka with spring greens & pesto

1 Heat the oil in a large pan on a medium setting. Add the shallots, cover and

Fresh-flavoured greens with a herby hit of mint and pesto are a marvellous match for tangy feta and runny-yolk eggs

l 1tbsp rapeseed oil l 2 cloves garlic, sliced l 6 spring onions, sliced l 500g Grower’s Selection Spring Greens, shredded l 1 courgette, grated l 25g pack mint, leaves picked and chopped l 2tbsp Asda Free From Green Pesto l Juice and zest ½ lemon l 4 eggs l 50g Asda Feta, crumbled l 1tsp chilli flakes 1 Heat the oil in a nonstick, lidded frying pan over a medium setting and fry the garlic and spring onions for 3 mins until soft. Add the spring greens; fry for 5 mins more until wilted. Remove

the pan from the heat and stir through the courgette, half the mint, the pesto and the lemon juice. Make 4 wells about 3cm deep in the greens. 2 Crack an egg into each of the wells and sprinkle with the feta and chilli flakes. Season with black pepper, cover with the lid and fry over a low heat for 5-8 mins until the egg whites are cooked but the yolks are still runny. 3 Scatter over the remaining mint and the lemon zest to serve. 1 of your 5-a-day

Energy 971kJ 232kcal

15.3g

Each 255g serving contains Fat Saturates Sugars

4.1g

5.1g 0.77g

Salt

12%

Med

22%

Med

Low

21%

sweat for 10 mins or until soft. Remove the lid, add the garlic and cook for 2 mins. 2 Stir in the rice, then add the wine or water and cook until reduced by half. Slowly add the stock, stirring continuously, until the rice is cooked and coated in a thick sauce – about 20 mins. 3 Remove from the heat; stir in the watercress, basil, half the pistachios and half the cheese. Season with ground black pepper. 4 Top with the remaining cheese and pistachios. Energy

Each 356g serving contains Fat Saturates Sugars

1,743kJ 9.3g 417kcal Low

21%

13%

Salt

2.1g

1.1g

0.53g

Low

11%

of your reference intake Typical energy values per 100g: 490kJ/117kcal

nspired su i n pp l ia

Photographs: Toby Scott. Styling: Tamzin Ferdinando. Food styling: Vicki Smallwood

SERVES 4 READY IN 35 MINS PRICE PER SERVING 86p

Ita

r fec

l 1tbsp rapeseed oil l 2 x 85g packs Asda Strong Watercress, chopped l 2 echalion shallots, finely chopped l 25g basil, chopped l 2 cloves garlic, crushed l 300g arborio rice l 200ml white wine (or water) l 1 reduced-salt veg stock cube, made up to 1L l 30g Asda 30% Less Fat Extra Mature British Cheese, grated l 30g pistachios, chopped

13%

of your reference intake Typical energy values per 100g: 381kJ/91kcal

ASDA.COM/GROCERIES | 11

FOOD

Creamy lettuce & bacon pasta with a lemon crumb

Korean-style bulgogi beef & lettuce wraps

4 WAYS WITHâ&#x20AC;Ś

Chicken Caesar salad with griddled Little Gem

Lettuce

Transform these simple salad leaves into star ingredients for amazing stir-fries, pasta and wraps

Salmon with chilli stir-fried lettuce in oyster sauce

ASDAGOODLIVING.CO.UK | 13

FOOD

Korean-style bulgogi beef & lettuce wraps

Creamy lettuce & bacon pasta with a lemon crumb

SERVES 4 READY IN 30 MINS PRICE PER SERVING 98p

SERVES 4 READY IN 25 MINS PRICE PER SERVING 63p

1 Cook 160g basmati rice according to the pack instructions and set aside. 2 Meanwhile, heat a nonstick frying pan on a high setting. Add 250g Butcher’s Selection Beef Lean Mince (Typically Less Than 5% Fat), breaking it up with the back of a spoon. Fry for 8-10 mins until lightly browned. 3 Add a 5cm piece ginger, finely grated, 1tbsp sesame seeds, 2 cloves garlic, finely grated, 2 spring onions,

1 Heat 1tbsp olive oil and fry 3tbsp fresh white breadcrumbs for 5-7 mins until golden. Sprinkle with the zest 1 lemon. 2 Cook 300g fusilli pasta according to the pack instructions. Drain, reserving 100ml of the cooking water. Return this to the pan with the pasta. 3 Meanwhile, in a nonstick frying pan over a medium heat, fry 155g Butcher’s Selection Unsmoked Lean Diced Bacon, 1 onion, finely chopped, 2 cloves garlic, finely chopped,

finely sliced and 1 red chilli, deseeded and sliced (optional). Fry for a further 5 mins. Remove from the heat and stir in 2tbsp reduced-salt soy sauce and the zest and juice 1 lime. 4 Divide the cooked rice between 4 leaves iceberg lettuce. Top with the beef and drizzle with 2tbsp light sweet chilli sauce to serve. Energy

Each 214g serving contains Fat Saturates Sugars

3.0g

3.2g 0.92g

Salt

Low

Med

1,254kJ 8.6g 300kcal Med

15%

12%

15%

of your reference intake Typical energy values per 100g: 586kJ/140kcal

Zesty, crunchy citrus breadcrumbs and romaine leaves give classic bacon and pasta a new spin

and 3 sprigs thyme, leaves picked, for 5 mins until the bacon is crisp. Add 1 romaine lettuce, finely sliced, to the frying pan and cook for 2 mins to warm through. 4 Add to the pasta with 3tbsp reduced-fat soft cheese and the juice 1 lemon. Stir, season with black pepper and top with the lemon crumb to serve. Energy

Each 289g serving contains Fat Saturates Sugars

4.0g

5.2g 1.24g

Salt

Low

Med

1,959kJ 13.3g 468kcal Med

19%

23%

20%

Salmon with chilli stir-fried lettuce in oyster sauce

Chicken Caesar salad with griddled Little Gem

SERVES 4 READY IN 25 MINS PRICE PER SERVING £2.32

SERVES 4 READY IN 45 MINS PRICE PER SERVING 96p

1 Preheat the oven to 200C/180C Fan/Gas 6. 2 Place 4 salmon fillets on a baking tray. Finely grate a 5cm piece ginger and smooth half down the length of the fillets. Bake in the oven for 8-10 mins until the fish is cooked through. 3 Meanwhile, heat a wok or large frying pan on a high setting. Add 1tbsp rapeseed oil, the remaining grated ginger, 3 cloves garlic, finely sliced, 1 red chilli, finely sliced,

1 Preheat the oven to 200C/180C Fan/Gas 6. 2 Place 2 chicken breasts on a baking tray, drizzle with 2tsp rapeseed oil and season with black pepper. Roast for 25 mins until cooked through, adding 1 ciabatta roll, torn into 2cm chunks, for the final 10 mins. Remove from the oven and rest for 5 mins before roughly chopping the chicken. 3 Meanwhile, heat a griddle or frying pan on a high setting until smoking. Rub 2tsp rapeseed oil

Ginger and chilli add zip to stir-fried iceberg lettuce in this Asian-inspired noodle dish

14 | ASDA.COM/GROCERIES

and 3 spring onions, finely sliced. Fry for 3 mins. 4 Add 2 iceberg lettuces, roughly chopped, to the pan and cook for 5 mins until the leaves begin to wilt. Drizzle over 2tbsp oyster sauce and 1tbsp reduced-salt soy sauce, then toss in 225g Asda Rice Noodles. Cook for 3-5 mins until the noodles are piping hot. Serve topped with the salmon. Energy

Each 356g serving contains Fat Saturates Sugars

2,487kJ 25.6g 4.6g 595kcal High Low

30%

37%

23%

Salt

1.8g

1.32g

Low

Med

22%

of your reference intake Typical energy values per 100g: 699kJ/167kcal

21%

of your reference intake Typical energy values per 100g: 678kJ/162kcal

Lightly chargrilling the lettuce adds a delicate smoky flavour to the iconic salad

over 4 Little Gem lettuces and cut into quarters. Griddle for 1 min on each side until char lines appear. 4 Arrange on a serving platter and top with the chicken, croutons, 20g Parmesan shavings and 8 anchovy fillets in olive oil, drained. Drizzle with 2tbsp Asda Creamy Caesar Dressing and season with black pepper to serve. Energy

Each 159g serving contains Fat Saturates Sugars

845kJ 8.7g 202kcal Med

10%

12%

Salt

1.7g

1.3g

1.35g

Low

Med

23%

of your reference intake Typical energy values per 100g: 531kJ/127kcal

Photographs: Toby Scott. Styling: Tamzin Ferdinando. Food styling: Vicki Smallwood

This spicy, tangy beef stir-fry with rice is served in fresh, crispy lettuce ‘cups’ for a fun twist

WEEKNIGHT WINNERS

ONE-PAN WO NDE R

Spring vegetable minestrone, p18

46p per serving

Dinner is servedâ&#x20AC;¦ Rustle up easy, tasty family suppers with fresh ingredients and cupboard and freezer heroes

MAKE AHE AD

Roasted vegetable & spinach lasagne, p18

VEG AN CHO ICE

Moroccan-spiced sweet potato & lentil soup, p19

UNDER 500 CALORI ES

READY IN 15 MIN S

Spinach-stuffed chicken breasts, p21

Pasta shells with ham & minted peas, p22

ASDAGOODLIVING.CO.UK | 17

ONE-PAN WONDER

Spring vegetable minestrone

This seasonal spin on the classic Italian soup is bursting with green veg and fragrant herbs

£1.11

SERVES 4 READY IN 25 MINS

per serving

● 2 sticks celery, finely chopped ●4 spring onions, trimmed and finely sliced ● 2tbsp olive oil ● 1 clove garlic, finely chopped ● 1 reduced-salt vegetable stock cube ● 1 50g new potatoes or baby potatoes, cut into 2cm chunks ● 1 15g spaghetti, each strand broken into 4 pieces ● 1 00g green beans, trimmed and cut into 2 or 3 pieces ● 100g frozen broad beans ● 100g frozen peas ● 2tbsp chopped flat-leaf parsley ● 2tbsp Asda Green Pesto

MAKE AHEAD

Roasted vegetable & spinach lasagne

Earthy spinach works well with the Mediterranean veg and rich tomato sauce in this veggie dish – make it up to a day in advance SERVES 6 READY IN 1 HR

● 500g pack Frozen for Freshness Mediterranean Veg Mix ● 350g Frozen for Freshness Butternut Squash Chunks ● 340g jar Extra Special Bolognese Sauce ● 100g baby spinach ● 1tsp mixed dried herbs ● 250g Asda Italian Fresh Egg Lasagne Sheets ● 350g tub Asda Fresh Italian Cheese sauce ● 25g Asda 30% Less Fat Mature Cheddar, grated ● 100g cherry tomatoes, halved ● Basil leaves, to serve ● Mixed leaf salad, to serve

1 Preheat the oven to 200C/180C Fan/ Gas 6. Spread the veg and squash 18 | ASDA.COM/GROCERIES

over a baking tray and cook for 30 mins, stirring halfway through. 2 Mix the Bolognese sauce with the roasted veg and stir through the spinach and dried herbs; put a ⅓ into a rectangular ovenproof dish, about 30cm x 24cm. 3 Cover with a sheet of lasagne. Top with ⅓ of the cheese sauce. Repeat the layers twice more, then sprinkle the grated cheese on top along with the cherry tomatoes. 4 Cook for 25 mins or until the top is bubbling and golden. 5 Serve with the basil leaves and the salad; season with black pepper. Energy

2 of your 5-a-day

Each 336g serving contains Fat Saturates Sugars

Salt

Med

1,364kJ 11.4g 326kcal Med

16%

5.4g 27%

12.1g 1.08g Low

13%

18%

of your reference intake Typical energy values per 100g: 406kJ/97kcal

1 In a large pan, cook the celery and spring onions in the olive oil over a low heat for 5-6 mins, stirring occasionally. Add the garlic and cook for 2 mins more. 2 Crumble in the stock cube, then add 1.3L water and the potatoes. Bring to the boil, then add the spaghetti and simmer fast for 4 mins. 3 Add the green beans, return to the boil then simmer fast for 4 mins. 4 Add the broad beans and frozen peas, return to the boil and simmer for another 5 mins. 5 Stir in the parsley and the pesto, then serve immediately. Energy

1 of your 5-a-day

Each 437g serving contains Fat Saturates Sugars

1.7g

3.5g 0.22g

Salt

Low

1,134kJ 10.1g 271kcal Low

14%

of your reference intake Typical energy values per 100g: 259kJ/62kcal

WEEKNIGHT WINNERS

61p per serving

VEGAN CHOICE

Moroccan-spiced sweet potato & lentil soup A mouthwatering chunky soup, flavoured with warming spices, that everyone can enjoy SERVES 4 READY IN 45 MINS

● 1 red onion, chopped ● 2tbsp rapeseed oil ● 1 red chilli, deseeded and finely chopped ● 4tbsp Asda Moroccan Seasoning

● 1 small sweet potato, peeled and diced ● 150g carrots, diced ● 400g tin Asda Chopped Tomatoes with Chilli & Pepper in Tomato Juice ● 75g dried split red lentils, rinsed and drained ● 1 Knorr The Vegetable Cube 25% Less Salt, crumbled ● 10g coriander, chopped ● 4 Dina Wholemeal Mini Pitta Breads, to serve

1 In a large pan, fry the onion in the oil over a medium heat for 4-5 mins until soft. Add the chilli and cook for 2 mins. 2 Stir in the Moroccan seasoning, then add the sweet potato and carrots. Stir well to coat with the seasoned oil.

3 Add the tomatoes, red lentils, stock cube and 600ml water. Cover, bring to the boil and simmer for 25 mins. 4 Remove about a quarter of the veg and lentils with a draining spoon and set aside. Purée the remaining soup with a handheld blender, topping up with water if too thick. 5 Return the reserved vegetables and lentils to the pan, then add half the coriander. Heat through, divide between 4 bowls and sprinkle the remaining coriander on top. 6 Serve with 1 mini pitta bread per person on the side. Energy

3 of your 5-a-day

Each 391g serving contains Fat Saturates Sugars

Salt

Low

Med

1,112kJ 7.0g 266kcal Low

13%

10%

0.8g 14.5g 1.45g 4%

Low

16%

24%

of your reference intake Typical energy values per 100g: 285kJ/68kcal

ASDA.COM/GROCERIES | 19

WEEKNIGHT WINNERS

£1.41

UNDER 500 CALORIES

Spinach-stuffed chicken breasts

Treat them to a tasty traybake of tender stuffed chicken, wrapped with crispy bacon and served with roasted baby veg SERVES 4 READY IN 1 HR

● 150g frozen spinach, thawed ● 75g ricotta ● 1 clove garlic, crushed ● Pinch ground nutmeg ●2 x 300g packs Butcher’s Selection British Chicken Breast Portions ●4 rashers unsmoked streaky bacon ● 1tbsp rapeseed oil

per serving

●5 00g baby potatoes, halved, or quartered if large ●3 00g Grower’s Selection Chantenay Carrots, halved lengthways ● 2 sprigs fresh thyme, leaves only

1 Preheat the oven to 190C/170C Fan/ Gas 5. Put the spinach in a sieve over a bowl, then squeeze out any excess liquid with the back of a spoon. 2 Mix together the spinach, ricotta, garlic and nutmeg; season with pepper. 3 Cut a deep ‘pocket’ in the thickest part of each chicken breast, taking care not to cut all the way through. Fill each pocket with some of the spinach mixture and close the meat around it.

4 Put the bacon on a chopping board. Run the back of a knife along each rasher, stretching it longer and thinner. Wrap a rasher around each chicken breast with the join underneath. Place them all on a large baking tray and brush the tops with 1tsp of the oil. 5 Put the remaining oil in a bowl with the potatoes, carrots and thyme, then toss to coat. Add to the baking tray. 6 Roast in the oven for 35-40 mins until the chicken is cooked through and veg is golden. Serve immediately. Energy

1 of your 5-a-day

Each 435g serving contains Fat Saturates Sugars

4.4g

6.5g 1.26g

Salt

Low

1,711kJ 13.1g 409kcal Low

20%

19%

22%

21%

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

ASDAGOODLIVING.CO.UK | 21

WEEKNIGHT WINNERS

READY IN 15 MINS

Pasta shells with ham & minted peas The classic comfort combo of ham and peas gets a fresh springtime spin in this delicious pasta dish SERVES 4 READY IN 15 MINS

● 300g Asda Conchiglie pasta ● 1tbsp rapeseed oil ● 1 clove garlic, crushed ● 325g frozen peas ● 10g mint, leaves chopped ● ½ reduced-salt vegetable stock cube, made up to 120ml ● 150g pack Asda Thick Sliced Oven-Baked Dry Cured Ham

52p per serving

1 Add the pasta to a large pan of boiling water. Bring back to the boil, stir once, then simmer fast, uncovered, for 10-12 mins. 2 Meanwhile, heat the oil in another pan and cook the garlic over a low setting for 2 mins. Add the peas, mint and stock and bring to the boil. Simmer, uncovered, for 4-5 mins until tender but still with a little bite. Drain and mash roughly with a potato masher. 3 Cut the ham into strips. Add to the peas then heat through. 4 Drain the pasta in a colander. Return to the pan with the pea and ham mixture. Toss together then serve immediately. Energy

1 of your 5-a-day

Each 299g serving contains Fat Saturates Sugars

1.2g

3.9g 0.99g

Salt

Low

Med

1,751kJ 6.0g 419kcal Low

21%

17%

of your reference intake Typical energy values per 100g: 586kJ/140kcal

22 | ASDA.COM/GROCERIES

EASTER

Celebrate Photographs: Terry Benson, Toby Scott, Maja Smend. Styling: Emma Bigger, Morag Farquhar, Jenny Iggleden, Rob Merrett. Hair: Roisin Donaghy. Food styling: Cate Dixon, Matthew Ford

Easter in style

47-page specialâ&#x20AC;Ś 26 spring has sprung All you need for your best Easter ever

38 Ultimate roasts Delicious recipes for the main event

28 From the bakery We have hot cross buns for every taste

48 Raise a glass Wine, cocktails and refreshing soft drinks

30 Pick of the crop Celebrating the finest spring veg

52 Bakes & desserts Puddings and cakes everyone will love

66 Childrenâ&#x20AC;&#x2122;s crafts Creative makes and an epic egg hunt

34 Fish dishes Winning ways with tender salmon

60 Chocolate galore Easter eggs and sweet treats

73 Gifts for the kids Cute presents to make them smile

ASDAGOODLIVING.CO.UK | 25

Step into spring Celebrate the season for eggs, bunnies, blooming flowers and all things chocolate as your favourite treats arrive in store now

TEATIME SPECIAL

Hopping back into your kitchen by popular demand are these oh-so-cute bunny crumpets. Little ones will love them toasted and spread with their favourite toppings. Bakerâ&#x20AC;&#x2122;s Selection Easter Bunny Crumpets; ÂŁ1 (4-pack; 25p each)

26 | ASDA.COM

EASTER

TOP TABLE

Photographs: Terry Benson, Vinny Whiteman. Styling: Rob Merrett, Emma Bigger, Morag Farquhar. Food styling: Lorna Brash. Hair: Roisin Donaghy

Brighten up breakfast time with novelty bunny tableware from George Home. Left to right: Bunny mug, £2.50; Bunny tea pot, was £9, now £7*; Bunny egg cup, was £6, now £4* (2-pack); Bunny teabag rest, was £2, now £1.50*; Bunny tea for one, was £8, now £6*; Bunny cookie jar, was £12, now £9*; Bunny butterdish, was £7, now £5*

G OLD S TARS

These decadent desserts have layers of vanilla cheesecake, digestive biscuit and salted caramel sauce, encased in dark chocolate and finished with gold lustre. Yes, please! Extra Special Gold Bar Dessert, £2.50 (2-pack; £1.25 each)

BURSTS OF SUNSHINE

EASTER ADVENTURES

All kids need for a treasure hunt are a selection of sweet treats and some cheeky character buckets. Treat buckets**, 57p each. White Chocolate Lamb Lolly; Milk Chocolate Bunny Lolly; 89p (35g; £2.54/100g) each

Buttery-yellow daffs are fantastic value and give rooms an instant lift. Arrange clouds of daffodils in big vases, or split bunches into jugs and jars to add dots of colour to dark corners. Asda Daffodils, £1 (18 stems)

SWEET SUCCESS

Melt-in-the-mouth fudge with the spiced fruit flavours of hot cross buns? It tastes every bit as good as it sounds! Hot Cross Bun Fudge, £2 (150g; £1.33/100g)

ASDA.COM | 27

Hot cross buns

Whether you go classic with fruit and spice or try our Extra Special flavours, celebrate Easter with these scrumptious seasonal favourites This Easter, why not turn hot cross buns from our in-store bakery into an indulgent dessert… Toast and top Baker’s Selection Chocolate & Caramel Hot Cross Buns*†, 69p (4-pack, 17p each) with vanilla ice cream or frozen yogurt. Drizzle with melted dark chocolate.

28 | ASDA.COM/GROCERIES

For a different spin use hazelnut and chocolate spread, add ice cream or frozen yogurt and sprinkle with chopped hazelnuts. For a more traditional treat, toast Baker’s Selection Hot Cross Buns*, 69p (6-pack; 12p each) and spread with unsalted butter.

EASTER

TRY IT WITH A TWIST Fancy something different? Taste our range of flavours

SPICED APPLE

THE CLASSIC

These traditional spiced buns are bursting with plump vine fruits, Chilean flame raisins and fragrant mixed peel. Extra Special 4 Extra Fruity Hot Cross Buns, £1 (4-pack; 25p each)

With pieces of tangy apple, warming spice and a scattering of sultanas, these are great toasted with butter. Extra Special 4 Bramley Apple & Cinnamon Hot Cross Buns, £1 (4-pack; 25p each)

Photograph: Toby Scott. Styling: Morag Farquhar. Food styling: Cate Dixon

FUDGE

Pillowy soft and irresistibly indulgent, these buns, enriched with sea-salted fudge, are a lip-smacking sweet treat. Extra Special 4 Fudge Hot Cross Buns, £1 (4-pack; 25p each)

CHOCOLATE

Our light and fluffy buns made with a handful of delicious chocolate chips are fab for teatime or dessert. Extra Special 4 Chocolate Hot Cross Buns, £1 (4-pack; 25p each)

ASDA.COM/GROCERIES | 29

Pick of the crop Serve an impressive spread with recipes that showcase spring’s freshest flavours

resh produce is the perfect choice for an Easter menu, and this time of year you’ll find an abundance of different varieties on offer. What’s more, as the days start to get longer, you’ll discover a wide variety of British veg on the horizon, too, thanks to our dedicated farmers. Whether you choose a spring favourite such as earthy asparagus or opt for such homegrown heroes as potatoes or carrots, with our superbly seasonal recipes you can make the most of all this time of year has to offer.

Asparagus

These long green spears are in their prime during April, so spring really is the season to enjoy this nutritious vegetable at its best. Your recipe options are plentiful, be it raw in crunchy salads or creamed in a summery soup. It also works well in brunch dishes, particularly when served with a soft poached egg on top. Best of all, asparagus is easy to prepare and quick to cook – simply remove the tough end of each stem and steam, roast or griddle for a few minutes to help retain that satisfying bite. 30 | ASDAGOODLIVING.CO.UK

EASTER

Asparagus & watercress tart

Peppery watercress mixed with creamy crème fraîche makes the perfect partner for nutty, charred asparagus spears SERVES 6 READY IN 45 MINS PRICE PER SERVING 87p

1 Preheat the oven to 190C/170C Fan/Gas 5. 2 Toss 300g asparagus in 1tsp rapeseed oil and char for 2 mins over a high heat. 3 Unroll 375g Asda Ready Rolled Light Puff Pastry onto a large baking tray. 4 Blitz together an 85g pack watercress, 4tbsp crème fraîche, 2 egg yolks and zest 1 lemon until smooth. Spread over the pastry, leaving a 2cm border. Top with the asparagus; brush the border with 1 egg, beaten. Bake for 25-30 mins until golden, sprinkling with 15g pine nuts in the last 10 mins of cooking. Energy

Each 156g serving contains Fat Saturates Sugars

1,521kJ 20.3g 8.9g 363kcal Med High

18%

29%

45%

WHY NOT TRY...

Stir a little smoked paprika through a dollop of reduced-fat crème fraîche and use it to top roasted asparagus. Finish with a sprinkling of pan-toasted Asda Four Seed Mix.

Salt

2.7g 0.66g Low

Med

11%

of your reference intake Typical energy values per 100g: 975kJ/233kcal

Grilled asparagus with crispy chorizo & poached egg

The classic combo of earthy asparagus and runny egg yolk gets a paprika kick thanks to the smoky sausage SERVES 2 READY IN 15 MINS PRICE PER SERVING £1.43

1 Dry-fry 50g Asda Spanish Diced Chorizo over a medium heat until crisp, then remove to a plate lined with kitchen roll. 2 Put 300g asparagus in the frying pan and cook for 4-6 mins until charred. 3 Poach 2 eggs in gently simmering water for 3 mins until the whites are cooked

but the yolks are still runny. Drain with a slotted spoon. 4 Divide the asparagus between 2 plates. Top each with an egg and the chorizo; sprinkle on chilli flakes, then serve with lemon wedges. Energy

Each 236g serving contains Fat Saturates Sugars

5.2g

2.8g 1.35g

Salt

Med

Low

Med

1,017kJ 17.0g 243kcal Med

12%

24%

26%

23%

of your reference intake Typical energy values per 100g: 431kJ/103kcal

ASDAGOODLIVING.CO.UK | 31

Carrots

Bright and full of flavour, carrots are the unsung hero of the season. Serve raw with houmous or shaved into ribbons for a crunchy Asian salad. Grate into breads or coleslaw to add sweetness, roast with meat dishes until they have a slight bite but still hold their shape, or steam and puree for pasta dishes and soups.

Carrot & pistachio vegan loaf

Grated carrots add a delicate sweetness to this satisfying, nutty chickpea loaf, which has hints of smoked paprika and creamy tahini SERVES 6 READY IN 1 HR 20 MINS PRICE PER SERVING 50p

1 Preheat the oven to 200C/180C Fan/Gas 6. 2 Grease and line a 21cm loaf tin. Finely chop 1 onion, 2 sticks celery and 2 cloves garlic. Heat 1tbsp rapeseed oil in a frying pan over a low setting, add the onion, celery and garlic and fry for 10 mins. 3 Remove from the heat and stir in 4 large carrots, coarsely grated, 50g shelled pistachios, roughly chopped, 1tbsp smoked paprika, and 25g flat-leaf parsley, finely chopped. 4 Blend a 400g tin chickpeas, drained and rinsed, and 2tbsp tahini until smooth and stir into the carrot mixture. 5 Layer 1 carrot, thinly sliced, along the base of

the tin, then top with the chickpea mixture and smooth the top. Bake for 35-45 mins. 6 Cool for 15 mins before removing from the tin. Top with extra chopped parsley and pistachios and serve warm or cold. Energy

1 of your 5-a-day

Each 179g serving contains Fat Saturates Sugars

1.3g

7.3g 0.07g

Salt

Low

756kJ 9.5g 181kcal Med

14%

of your reference intake Typical energy values per 100g: 423kJ/101kcal

WHY NOT TRY...

Shave carrots with a veg peeler and toss together with blanched frozen edamame beans, a drizzle of French dressing and plenty of chopped parsley and dill for a fresh, flavourful salad. 32 | GOOD ASDA.COM/GROCERIES LIVING

EASTER

Potatoes

Photographs: Vinny Whiteman. Styling: Morag Farquhar. Food styling: Vicki Smallwood

Potatoes lend themselves to lighter dishes in spring, although with so many to choose from, itâ&#x20AC;&#x2122;s a matter of picking the right variety. Maris Pipers are great for roasties and mash, while new potatoes are best in salads as they hold their shape. Spuds are good for taking on strong flavours, too, so serve them with herbs and spices, adding dressings while they are warm, so they can soak up the taste. You can even pop potatoes in Thai curries and soups with fresh green veg.

Vegan potato dauphinoise

This vegan spin on the classic has a delicious creaminess infused with garlic and fresh thyme SERVES 6 READY IN 1 HR 30 MINS PRICE PER SERVING 21p

1 Preheat the oven to 200C/180C Fan/Gas 4. 2 Toss 750g Growerâ&#x20AC;&#x2122;s Selection Organic Baby Potatoes, thinly sliced and 1 red onion, thinly sliced, in 1tbsp rapeseed oil and arrange in a lightly greased ovenproof dish. 3 Mix 1tbsp cornflour with a little cold water then stir in 200ml Oatley Oak Drink, 1 reduced-salt vegan vegetable stock cube,

made up to 50ml, 2 cloves garlic, crushed, and 1tbsp thyme leaves. Season with black pepper and pour over the potatoes. 4 Cover with foil and bake for 50 mins; remove the foil. Bake for 20 mins more until golden. Top with a little extra thyme, to serve. Energy 613kJ 147kcal

2.6g

Each 198g serving contains Fat Saturates Sugars

0.2g

4.6g 0.28g

Salt

Low

of your reference intake Typical energy values per 100g: 310kJ/74kcal

WHY NOT TRY... Roast some parboiled new potatoes in rapeseed oil until golden then drizzle with Asda Red Pesto. Crush with the back of a fork, bake until crisp then sprinkle with parsley.

ASDA.COM/GROCERIES || 33 ASDA.COM/GROCERIES

A salmon feast Make it an Easter to remember with mouthwatering nibbles and dishes made with our temptingly tender smoked salmon

his Easter, impress friends and family with a selection of delicious dishes and party bites made with our delicate smoked salmon. Responsibly sourced from farms in the crisp waters of Shetland, Orkney and the west coast of Scotland, our Extra Special range of Smoked Salmon is the perfect ingredient for a variety of tempting recipes.

Extra Special Mild & Delicate Scottish Smoked Salmon, £3.99 (120g; £33.25/kg)

Extra Special Speyburn Single Malt Scotch Whisky Scottish Smoked Salmon, £3.99 (120g; £33.25/kg)

Extra Special Rich & Intense Scottish Smoked Salmon, £3.99 (120g; £33.25/kg) 34 | ASDA.COM/GROCERIES

EASTER

Smoked salmon & beetroot rösti

Crisp potatoes and sweet veg combine with whisky-infused salmon to make an impressive dish perfect for sharing SERVES 4 READY IN 1 HR 15 MINS PRICE PER SERVING £1.49

1 Preheat the oven to 200C/180C Fan/Gas 6. Roast 225g Grower’s Selection Vine Ripened Cherry Tomatoes on a baking tray for 15 mins. 2 Peel and grate 300g Maris Piper potatoes and 1 small onion into a clean tea towel; squeeze out excess liquid. 3 Heat 2tbsp rapeseed oil in a nonstick frying pan. Add the potato mixture; flatten. Fry for 6 mins each side until crisp. Drain on kitchen roll. 4 Top with 2 balls Asda Pickled Beetroot, sliced, 120g Extra Special Speyburn Single Malt Scotch Whisky Scottish Smoked Salmon, torn, and black pepper. Serve with the tomatoes and lemon wedges. 1 of your 5-a-day

Each 217g serving contains Fat Saturates Sugars

Energy 853kJ 204kcal

9.3g

1.1g

5.4g

1.13g

10%

Med

13%

Low

Med

Salt

19%

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

Photographs: Toby Scott. Styling: Jenny Iggleden. Food styling: Jayne Cross

Zingy smoked salmon canapés

Topped with soft cheese and rich smoked salmon, these moreish party nibbles have a real kick of chilli MAKES 16 READY IN 10 MINS PRICE PER SERVING 43p

1 Stir 200g Asda 50% Less Fat Light Original Soft Cheese in a bowl to soften. Mix in juice ½ lemon and season with black pepper. 2 Divide the cheese mixture between 16 cocktail blinis (or crostini), then top with 120g Extra Special

Rich & Intense Scottish Smoked Salmon, torn. 3 Sprinkle with 1tbsp lemon zest and 1 red chilli, thinly sliced. Serve within 1 hr. Energy 228kJ 55kcal

2.4g

Each 31g serving contains Fat Saturates Sugars

1.1g

0.8g 0.53g

Salt

Med

Low

High

of your reference intake Typical energy values per 100g: 736kJ/176kcal

ASDA.COM/GROCERIES | 35

Delicious fish With its delicate flavour, tender roast salmon makes an impressive centrepiece dish for any Easter feast

oasted, poached, grilled or pan-fried, when it comes to easy entertaining, salmon is a versatile option. Why not wow your guests by serving a whole roast fish or salmon side as an alternative Easter main? Then use any leftovers to rustle up tasty tacos or fishcakes the family will love. Both a talking point and a timesaver, fish is ideal for giving you great-looking plates for minimum effort. 36 | ASDA.COM/GROCERIES

Whole salmon with lemon & dill

Zesty citrus and the subtle taste of dill are the perfect accompaniments for tender, flaky salmon SERVES 12 READY IN 1 HR 15 MINS PRICE PER SERVING ÂŁ1.50

1 Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. 2 Cut deep slashes across a 2.5kg Asda Whole Salmon, trimmed and head removed, and rub all over with 1tbsp rapeseed oil. Put the fish on the tray; stuff with 2 lemons, sliced, and Â˝ x 25g pack

dill, chopped. Sprinkle over the zest 1 lemon, then halve the lemon and add to the tray with the cut sides down. 3 Bake for 50-60 mins or until the fish is cooked and flakes away from the bone. 4 Meanwhile, simmer baby potatoes in a pan of water for 15-18 mins, until tender. Drain, transfer to a serving

dish and melt over some unsalted butter. 5 Add some mangetout to a pan of boiling water. Cook for 2 mins, drain and transfer to a serving dish. 6 Transfer the roast salmon to a serving platter. Garnish with the remaining dill and the browned lemon ends, then serve with the buttered baby potatoes and the mangetout on the side. Energy

Each 290g serving contains Fat Saturates Sugars

5.5g

2.9g 0.15g

Salt

Med

Low

1,711kJ 22.9g 409kcal High

20%

33%

28%

of your reference intake Typical energy values per 100g: 590kJ/141kcal

EASTER

Salmon side with pink onions

The tangy quick-pickled onions, fresh dill and slight kick of chilli complement the mild, flaky fish in this perfect Easter buffet dish

Photographs: Toby Scott. Styling: Jenny Iggleden. Food styling: Jayne Cross

SERVES 10 READY IN 40 MINS PRICE PER SERVING 81p

1 Preheat the oven to 200C/180C Fan/Gas 6. Line a large roasting tin with baking paper. 2 In a small jug, stir together 2tbsp rapeseed oil, juice 1 lemon, Â˝tsp chilli flakes and Â˝ x 25g pack dill chopped, then season with freshly ground black pepper. 3 Put 1 whole side of salmon onto the baking tray and pour over the oil and lemon mixture. 4 Bake for 25-30 mins until the fish is cooked and flakes easily. Spoon over any juices in the tray after about 15 mins. 5 Meanwhile, put 4tbsp white wine vinegar and 4 peppercorns in a small pan. Bring to a gentle simmer, then add 1 red onion, thinly sliced. Set aside for 20 mins to pickle, stirring regularly, then drain well. 6 Top the fish with the pickled onions and sprinkle over the remaining dill to serve. Energy

Each 119g serving contains Fat Saturates Sugars

2.9g

0.6g 0.11g

Salt

Med

Low

1,006kJ 16.7g 240kcal Med

12%

24%

15%

of your reference intake Typical energy values per 100g: 845kJ/202kcal

Try a topping Press the topping on to 500g Asda Fresh & Flaky Half Side Salmon, then bake at 200C/180C Fan/Gas 6 for 25 mins or until the fish is cooked through.

BACON & DIJON MUSTARD CRUMB Dry-fry bacon lardons until crisp. Mix Dijon mustard and fresh white breadcrumbs to coat. Add chopped parsley, pepper and the lardons.

PISTACHIO & PESTO CRUMB

Combine reduced-fat green pesto, chopped basil, grated Parmesan and chopped pistachios. Add a little rapeseed oil, then mix in some fresh white breadcrumbs.

GLUTEN-FREE NUT & SEED CRUST

Stir a handful of Asda Four Seed Mix with chopped blanched almonds, pine nuts, zest 1 lemon, thyme and a little rapeseed oil.

ASDA.COM/GROCERIES | 37

The main event A leg of lamb, slow-roasted with herbs and topped with a nutty gremolata is sure to impress and it’s easy to cook, too. Let the Easter feast begin…

38 | ASDAGOODLIVING.CO.UK

EASTER

Add flavours with a marinade Leg, shoulder, breast or steak – whichever cut of lamb you choose, it’s easy to take it to another level with a spicy rub or herb butter

Lemon, rosemary & anchovy rub Blitz together equal amounts of chopped garlic, rosemary and anchovies in a food processor. Season with black pepper and add lemon juice and a splash of rapeseed oil until it forms a coarse paste. Rub over the lamb, cover and marinate in the fridge for 2 hrs or overnight.

Herb butter Finely chop some garlic and mix with a handful each of chopped rosemary and chopped thyme, then stir into softened unsalted butter. Season with black pepper and spread all over lamb that has been scored with a knife, working the mixture into the cuts. Cover, refrigerate for at least 2 hrs to let the flavours infuse.

Indian-style spice rub

Herb-roast leg of lamb with pistachio & mint gremolata, p40

Dry-fry a handful of cumin, coriander and fennel seeds until fragrant. Blitz with a pestle and mortar or food processor, with equal amounts ginger and garlic. Stir in a pinch of chilli flakes and turmeric, and some garam masala. Mix to a paste with tomato purée and white wine vinegar. Rub into the lamb. Cover and chill for at least 2 hrs. 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

ASDAGOODLIVING.CO.UK | 39

EASTER

Herb-roast leg of lamb with pistachio & mint gremolata

The citrus and mint sauce adds a fresh tang to meat marinated in garlic and thyme SERVES 8 READY IN 3 HRS 15 MINS, PLUS RESTING PRICE PER SERVING £2.48

● 1tbsp Asda Italian Extra Virgin Olive Oil ● Extra Special vegetable sides (below), to serve

1 Preheat the oven to 180C/160C Fan/Gas 4. 2 Put the lamb in a roasting dish and score with a knife, making cuts 1cm apart and 2cm deep. 3 Chop 2 cloves garlic and mix with the rosemary, thyme and butter. Spread over the lamb working it

deep into the cuts. Put the dish on a baking tray and cover loosely with foil. 4 Cook for 25 mins per 500g, plus 25 mins for medium, or 30 mins per 500g, plus 30 mins for well done. Remove the foil halfway through cooking. 5 Add the bulb of garlic to the tray for the last 30 mins. 6 Meanwhile, to make the gremolata, blitz the remaining garlic clove with the mint, parsley, lemon

zest and juice, pistachios, chilli (if using) and oil with 4tbsp water to make a coarse sauce. Set aside. 7 Transfer the lamb to a serving dish, spoon over the gremolata and cover with foil. Rest for 20 mins, then serve with the extra herbs, the roasted garlic bulb, and vegetable sides. Energy

Each 149g serving contains Fat Saturates Sugars

1,247kJ 20.9g 8.3g 298kcal Med High

15%

30%

42%

Salt

0.1g 0.22g Low

<1%

Low

of your reference intake Typical energy values per 100g: 837kJ/200kcal

ON THE SIDE Make veg dishes as exciting as the star attraction this Easter with our simple and speedy solutions

A rich French classic of sliced potato, garlic, Cheddar and nutmeg. Extra Special Creamy Dauphinoise Potatoes, £2.50 (400g; £6.25/kg)

40 | ASDA.COM/GROCERIES

These roasties are golden and crispy on the outside, fluffy on the inside. Extra Special Beef Dripping Roast Potatoes, £2.50 (400g; £6.25/kg)

Fresh and vibrant, this pea crush flavoured with mint, chilli and garlic is the ultimate spring side. Extra Special Pea Crush, £2.50 (300g; £8.33/kg)

Lightly steamed, this veg selection adds an earthy crunch. Extra Special Asparagus, Tenderstem Broccoli & Kale Medley, £2.50 (170g; £1.47/100g)

Photographs: Maja Smend. Styling: Jenny Iggleden. Food styling: Matthew Ford

● 2.3kg Butcher’s Selection Lamb Leg (bone in) ● 3 cloves garlic, plus 1 extra bulb to serve ● 4 sprigs rosemary, leaves picked and chopped, plus extra sprigs to serve ● 4 sprigs thyme, leaves picked, plus extra sprigs to serve ● 50g unsalted butter, at room temperature ● 25g pack mint, leaves only ● 25g pack parsley ● Zest and juice 1 lemon ● 70g shelled pistachios ● ½tsp dried chilli flakes (optional)

ADVERTISEMENT FEATURE

Your Easter extras Make your family roast complete with these flavour-packed finishing touches CHICKEN WINNERS

Herby stuffing is a must-have side with tender roast chicken. Just mix Paxo with water and a little butter (optional), roll into balls then bake until golden. Serve with the bird, a green veg medley and hasselback potatoes, then pour over piping-hot chicken gravy at the table – stir it up in minutes with Bisto granules.

Paxo Sage & Onion Stuffing Extra Value Pack, £2.19 (340g; 64p/100g)

Bisto For Chicken Gravy Granules, £2* (350g; 57p/100g)

LOVELY WITH LAMB

Photographs: Maja Smend. Styling: Luis Peral. Food styling: Matthew Ford

Pleasing a crowd when dietary requirements are a factor needn’t be a challenge. Team succulent lamb with veg and crisp roast potatoes, then add a tasty gravy that’s wheat, gluten and milk-free. Finish with a dollop of traditional mint sauce for a mouthwateringly tangy contrast to the rich meat.

Asda Free From Gravy Granules, £1.20 (170g; 71p/100g) Selected stores only, subject to availability. Delivery, collection and carrier bag charges may apply. Minimum spend or minimum basket charge will apply; see ASDA.com/ minimumbasketcharge for details. Delivery and collection slots subject to availability. Photographs show serving suggestions. *£2.69 until 27 March 2019

Colman’s Mint Sauce, £1 (165g; 61p/100g)

ASDA.COM/GROCERIES | 41

EASTER

o of British classics Beef, Stilton and mustard – a tri Beef with a mustard & Stilton crust, p44

Here’s to the roast Gather your loved ones around the table and celebrate with one of our tantalising roasts

ASDAGOODLIVING.COM | 43

CHICKEN

BEEF

Oregano & lemon roast chicken

Beef with a mustard & Stilton crust

Delicate lemony garlic butter and aromatic oregano make for a sensational spring chicken SERVES 8 READY IN 2 HRS 15 MINS PRICE PER SERVING 69p

Herby crumbs, tangy Stilton and the heat of mustard bring rich roast beef to life

● 50g unsalted butter, at room temperature ● 2 cloves garlic, crushed ● 1 lemon, zested and halved ● 1tsp freshly ground black pepper

SERVES 10 READY IN 1 HR 45 MINS PRICE PER SERVING £1.31

Energy

Each 220g serving contains Fat Saturates Sugars

1,924kJ 26.4g 12.8g 460kcal High High

23%

38%

64%

rate

spr i

wi t

h is t h

Cel e b

● 80g Stilton, crumbled ● 70g breadcrumbs ● 1tbsp chopped rosemary ● 2tbsp thyme leaves, plus extra sprigs to garnish ● 2 cloves garlic, crushed ● 2tbsp coarse-grain mustard ● 1tsp ground black pepper ● Extra Special British Beef Roasting Joint (typically 1.4kg), at room temperature ● 1tbsp English mustard ● 4 medium onions, skin on, cut in half 1 Preheat the oven to 200C/180C Fan/Gas 6. 2 Mix together the Stilton, breadcrumbs, rosemary, thyme, garlic, coarse-grain mustard and pepper. 3 Put the beef in a roasting dish. Brush the top with the English mustard and press the crust onto it. 4 Cook for 25 mins per 450g, plus 25 mins for medium or 30 mins per 450g, plus 30 mins for well done. Add the onion halves, cut-side down, for the final 35 mins. 5 Remove from the oven, cover with foil and rest for 20 mins. Serve with the onions and thyme sprigs. Salt

4.2g 0.77g Low

Med

13%

of your reference intake Typical energy values per 100g: 874kJ/209kcal

44 | ASDA.COM/GROCERIES

● 2tsp dried oregano ● Butcher’s Selection Extra Large British Chicken (typically 2.25kg) ● 1tbsp rapeseed oil ● Spring greens, steamed, to serve

st a o r y ze s t

1 Preheat the oven to 180C/160C Fan/Gas 4. 2 Mix together the butter, garlic, lemon zest, pepper and 1tsp of the oregano. 3 Using your hands or a dessert spoon, gently loosen the chicken skin and ease it away from the breast meat. Push the flavoured butter into the gap, pull the skin back down and secure under the bird

with a cocktail stick. 4 Put the lemon halves into the chicken cavity with the remaining oregano. Transfer the bird to a roasting dish and rub over the oil. Roast for 1 hr 40 mins to 2 hrs until the skin is crisp and the juices run clear when a skewer is inserted into the thickest part of the thigh. 5 Remove the chicken from the oven, cover with foil and rest for 20 mins. Serve with the spring greens on the side. Energy

Each 179g serving contains Fat Saturates Sugars

4.5g

0.2g 0.32g

Salt

Med

Low

1,041kJ 10.7g 249kcal Med

12%

15%

23%

<1%

The perfect Easter centrepiece

EASTER

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

BEEF

Pepper-crusted roast beef

The spicy peppercorn crust of this succulent beef joint is complemented by a creamy béarnaise sauce and juicy, vine-ripened cherry tomatoes SERVES 8 READY IN 2 HRS 15 MINS PRICE PER SERVING £3.54

For an impressive garnish, roast onion halves, garlic bulbs, lemon wedges and thyme sprigs with the chicken

● 3tbsp black peppercorns, crushed ● 2 cloves garlic, crushed ● 1tbsp thyme leaves, plus extra sprigs to garnish ● 1tbsp rapeseed oil ● 2tbsp English mustard ● Butcher’s Selection Beef Roasting Joint (typically 1.4kg), at room temperature ● 225g Growers’ Selection Vine Ripened Cherry Tomatoes ● Béarnaise sauce, to serve

1 Preheat the oven to 200C/180C Fan/Gas 6. 2 Mix together the crushed peppercorns, garlic, thyme, oil and mustard. Spread over the beef. Put the joint in a large roasting dish and roast for 25 mins per 450g, plus 15 mins for medium; 30 mins per 450g, plus 20 mins for well done. Add the cherry tomatoes to the oven for the final 15 mins. 3 Remove the beef joint from the oven and transfer

to a carving board. Cover loosely with foil and leave to rest for 20 mins. 4 Heat the béarnaise sauce according to the pack instructions. When the beef has rested, carve it, garnish with thyme and serve with the roasted tomatoes and béarnaise sauce on the side. Energy

Each 208g serving contains Fat Saturates Sugars

2,036kJ 31.2g 13.7g 487kcal High High

24%

45%

69%

Salt

1.5g 0.52g Low

Low

of your reference intake Typical energy values per 100g: 979kJ/234kcal

ASDA.COM/GROCERIES | 45

EASTER

PORK

Maple-roasted pork loin with apples & pears Roasted fruit plus a maple syrup and sparkling perry glaze add a wonderful sticky sweetness to this sage-garnished pork SERVES 8 READY IN 1 HR 40 MINS PRICE PER SERVING £1.26

● Butcher’s Selection Pork Boneless & Rindless Loin Joint (typically 1.5kg) ● 3 sprigs fresh sage ● 100ml sparkling perry ● 3tbsp maple syrup ● 2tbsp rapeseed oil ● 4tbsp Dijon mustard ● Zest 1 orange

● 3 pears, halved and cored ● 3 apples, halved

1 Preheat the oven to 180C/ 160C Fan/Gas 4. Put the pork in a roasting dish. 2 Chop 2 of the sage sprigs. Put in a bowl with the perry, syrup, oil, mustard

46 | ASDAGOODLIVING.CO.UK

and orange zest and mix to combine. Spoon over the joint and cover with foil. 3 Roast for 1 hr 30 mins, basting every 20 mins with the pan juices, adding a splash more perry if starting to dry out. Remove the foil in the final 40 mins, add the apple and pear

halves, scatter over the reserved sage leaves and spoon over some of the pan juices. 4 Remove the pork from the oven and cover with foil. Rest for 20 mins, then carve and serve with the roasted apples and pears, with the pan juices spooned over. Energy

Each 324g serving contains Fat Saturates Sugars

Salt

Low

1,437kJ 11.3g 343kcal Med

17%

16%

2.9g 16.5g 0.84g 15%

Med

18%

14%

of your reference intake Typical energy values per 100g: 444kJ/106kcal

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: Maja Smend. Styling: Jenny Iggleden. Food styling: Matthew Ford

Orchard fruits pair brilliantly with tender pork loin

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PORK

Slow-cooked piri piri pork shoulder

Marinated in a spicy, smoky piri piri glaze, this super-succulent roast pork joint is perfect if you want to serve something a bit different SERVES 12 READY IN 4 HRS, PLUS MARINATING PRICE PER SERVING 58p

FOR THE MARINADE ● 3 cloves garlic ● Zest and juice 1 lemon ● 2tbsp red wine vinegar ● 1tbsp smoked paprika ● 1tbsp chilli flakes (or to taste) ● 1tbsp oregano ● 1 bay leaf, stalk removed ● 1tsp ground black pepper ● 50ml port or water ● 2tbsp rapeseed oil

FOR THE PORK ● Butcher’s Selection Pork Boneless Shoulder Joint (typically 1.9kg), skin scored ● 3 red onions, sliced ● 1tsp coarse sea salt ● Thyme sprigs, to garnish ● Green salad, to serve 1 Put all the ingredients for the marinade into

a small bowl and blitz with a handheld blender. 2 Remove the string from the pork and unroll it. Trim away any excess to ensure an even thickness. Lay flat on a board, skin-side down. Massage most of the marinade over the meat but not the skin; reserve the rest. 3 Re-roll the joint and secure with string. Pat the

skin dry and refrigerate, uncovered, for at least 4 hrs. 4 Preheat the oven to 240C/220C Fan/Gas 7. 5 Arrange the onions in the centre of a roasting dish, put the pork on top and rub the salt over the skin. Roast for 30 mins until the skin starts to crackle. Reduce the oven temperature to 160C/140C Fan/Gas 3 and cover the joint with foil. Roast for 3 hrs, removing the foil for the final 1 hr and basting the meat with the reserved marinade. 6 Remove the pork from the oven and cover with foil. Rest for 20 mins, garnish with thyme sprigs then serve with the salad. Energy

Each 194g serving contains Fat Saturates Sugars

7.6g

2.3g 0.68g

Salt

High

Low

Med

1,599kJ 23.3g 382kcal High

19%

33%

38%

11%

of your reference intake Typical energy values per 100g: 824kJ/197kcal

Serve all our delicious roasts with sides of your choice – go to ASDA.GL/roasts for tasty ideas…

ASDAGOODLIVING.CO.UK | 47

Raise a toast

Choose a selection of elegant wines and sparkling classics for your celebrations – and make great savings with our special offer

PREMIUM CHOICE

A classic Champagne that sparkles with apple and citrus. Moët & Chandon Impérial Brut Champagne, was £36, now £29** (75cl) 48 | GOOD LIVING

FANTASTIC FIZZ

Deliciously sweet and fruity, this sparkling number brings peach and melon flavours to the party! Martini Asti, was £9, now £7† (75cl)

CRISP & JUICY

Bursting with aromas of lime and passion fruit, this white teams well with salmon. Villa Maria Sauvignon Blanc, was £9.50, now £8** (75cl)

SMOOTH WHITE

A stylish white that’s full of rich fruit flavour – ideal with roast chicken. Wolf Blass Yellow Label Chardonnay, was £8, now £7** (75cl)

ADVERTISEMENT FEATURE

Buy any* 6 bottles or more Save 25%†

Photograph: Toby Scott. Styling: Morag Farquhar

Mix and match across wine, sparkling wine and Champagne

BRIGHT & FRESH

This award-winning Italian white has crisp, refreshing lemon and green apple flavours. Extra Special Pinot Grigio, £6 (75cl)

IN THE PINK

A blushing beauty from California, with sensational strawberry notes. Echo Falls White Zinfandel, £5 (75cl)

VELVETY SOFT

Packing a punch of cherry and plum, this soft red is great with roasts. McGuigan Black Label Merlot, was £6.50, now £5.50** (75cl)

Selected stores only, subject to availability. *75cl and 1.5L bottles. Excludes gift sets, fortified and meal deal wines. Offer excludes Scotland. †Offer available from 28 March to 22 April 2019, in store only. **Offer price available from 28 March to 24 April 2019. 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

BERRY RIPE

This lovely red has hints of vanilla and red berry fruit – try it with your Easter lamb. 19 Crimes Red Wine, was £9, now £7** (75cl) GOOD LIVING | 49

Shake things up

Celebrate Easter with these delicious cocktails inspired by classic sweet treats

Chocolate egg Martini

Simnel cake fizz

A grown-up spin on the kids’ favourite with sweet vanilla and creamy advocaat

Almond and orange liqueurs recreate the flavours of the classic Easter cake

1 Put 50ml amaretto, 30ml Cointreau, the juice ½ lemon and a pinch ground cinnamon into a cocktail shaker with ice and shake until very cold. 2 Fill 2 tumblers with ice and strain over the cocktail. Top up with 50 | ASDA.COM/GROCERIES

200ml Fever-Tree Refreshingly Light Ginger Beer. 3 Roll 30g Asda Golden Marzipan into 4 balls. Thread 2 each on 2 cocktail sticks and dust with a little ground cinnamon. Rest on the glasses before serving.

1 Crush 1 Cadbury Flake and put on a saucer. Measure out 30ml advocaat. Wet the rims of 2 Martini glasses with a little of the advocaat, then dip into the flake. 2 Fill a cocktail shaker or large clean jar with ice. Add 150ml whole milk and

50ml vanilla vodka and shake until very cold. 3 Divide the rest of the advocaat between 2 Martini glasses, then carefully strain the vodka mixture over the top. 4 Halve 1 Cadbury Mini Creme Egg and serve with the cocktails (optional).

Photograph: Toby Scott. Styling: Morag Farquhar. Food styling: Cate Dixon

MAKES 2 READY IN 15 MINS PRICE PER SERVING £1.26

MAKES 2 READY IN 10 MINS PRICE PER SERVING £1.25

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So refreshing…

From posh pop to juice-infused sparkling water, our new range of grown-up soft drinks will really hit the spot

Photograph: Clare Winfield. Styling: Rob Merrett. Food styling: Jenna Leiter

eep it cool with our delicious new collection of craft soft drinks. Selected to appeal to adult taste buds, the focus is on real-fruit fizz and botanical blends made with natural ingredients. Simply sip chilled, or serve over ice with a garnish for an easy mocktail. Cheers!

RHUBARB COOL

Deliciously tart rhubarb and naturally sweet apple juices are blended with sparkling water for a drink with no added sugar. Cawston Press Rhubarb, £1.10 (330ml; 33p/100ml)

VERY CHERRY

Made with pressed sweet and sour cherries and British spring water, this is the perfect craft pop for grown-ups to enjoy. Dalston’s Cherryade, £1.10 (330ml; 33p/100ml)

SPRING FLORAL

This blush-pink lemonade is flavoured with botanicals and pure rose oil – think classic zesty citrus with a hint of Turkish delight… Fentimans Rose Lemonade, £1.10 (250ml; 44p/100ml)

Selected stores only, subject to availability. Delivery, collection and carrier bag charges may apply. Minimum spend or minimum basket charge will apply, see ASDA.com/minimumbasketcharge for details. Delivery and collection slots subject to availability. Photograph shows serving suggestion

FRESH FLAVOURS

New from Shloer – ripe strawberries and zesty lime take sparkling apple juice to the next level. Shloer Pressed Strawberry & Lime Sparkling Apple Blend, £1.10 (330ml; 33p/100ml) ASDA.COM/GROCERIES | 51

A slice of Easter

Share these spectacular seasonal treats from Bake Off ’s Briony with family and friends…

Briony says: ‘For me, Easter is about getting together with family. As a child, there was nothing more exciting than going into the living room and seeing the chocolate eggs piled up high. Now, every Easter Sunday, we go to my mum’s and organise an egg hunt for the kids. They love it so much, they don’t even eat the eggs; they make us put them back out so they can find them all over again! This elegant cake is the perfect treat to slice into afterwards; make it the day before so you can join in all the fun of the egg hunt, too. Try it for yourself...’

Showstopping Easter cake

Mini eggs, macarons and gold sprinkles crown this light vanilla sponge with citrus buttercream SERVES 24 READY IN 45 MINS, PLUS COOLING PRICE PER SERVING 25p ● 225g self-raising flour ● 1tsp baking powder ● 225g Asda Best for

Baking Cakes, plus extra for greasing ● 225g caster sugar ● 4 medium eggs, beaten ● 2tsp vanilla extract ● 100g unsalted butter ● 200g icing sugar, sifted ● 50g lemon curd ● Asda Colouring Gel in pink ● 65g jar Asda Gold Crunch sprinkles ● 2 or 3 macarons from a pack of frozen Extra Special 12 Macaron Selection, thawed ● 4 or 5 Extra Special Golden Quail Eggs ● 30g Cadbury Mini Eggs

● 20g Asda Micro

Easter Eggs

1 Preheat the oven to 180C/160C Fan/Gas 4. Grease 3 x 18cm cake tins and line with baking paper. 2 Sift the flour and baking powder into a large bowl. Add the Best for Baking Cakes, sugar, eggs and vanilla extract, then beat until smooth and creamy. 3 Divide the mixture evenly between the cake tins and smooth the tops. Bake in the centre of the oven for 20-22 mins, until the tops spring back when lightly pressed. 4 Turn out the cakes onto a wire rack to cool completely.

52 | ASDAGOODLIVING.CO.UK

5 Beat the butter until very soft. Stir in the icing sugar until smooth then divide the mixture between 2 bowls; add the lemon curd to one and a drop of the colouring gel to the other, mixing each until well combined. 6 Layer the 3 cooled cakes together on a stand, using the lemon curd buttercream to sandwich them together. 7 Use a palette knife or spatula to cover the cake with the pink buttercream. Press the gold crunch into the icing around the base (see tip on p55), reserving a small amount. 8 Arrange the macarons on top of the cake, along with all the chocolate eggs. To finish, scatter over the reserved gold crunch. Energy

Each 62g serving contains Fat Saturates Sugars

Salt

High

Med

1,090kJ 13.0g 260kcal High

13%

19%

5.5g 25.4g 0.32g

28%

High

28%

of your reference intake Typical energy values per 100g: 1,757kJ/420kcal

EASTER

‘ This delicious cake looks amazing and underneath, it’s the simplest sponge ’

Briony BAKES

Making this fantastic cake? Turn to p55 for tips and cheats… ASDAGOODLIVING.CO.UK | 53

EASTER

EASY PEASY Briony’s showstopping Easter cake is simple when you know how… CHEAT IT! ‘Too busy to bake from scratch? Buy a ready-made Victoria sponge, then ice and decorate it. You will still have put in the effort!’ PERFECTLY IMPERFECT ‘Don’t worry about making the buttercream icing look perfect; you can use the decorations to hide any mistakes.’ SKILL WITH SPRINKLES ‘After icing, carefully wrap a length of baking paper around the cake, leaving a 3cm gap at the bottom. Put some sprinkles in your palm and press against the icing. Then, turn the cake slightly and add more. The paper acts as a guide to help keep the line of sprinkles level.’

Raspberry tarts

‘Crammed with crème fraîche and juicy fruit then sprinkled with chocolate eggs, these are the ideal treat for your Easter table.’ MAKES 12 READY IN 45 MINS, PLUS COOLING PRICE PER SERVING 40p ● 100g unsalted butter,

softened, plus extra to grease ● 125g plain flour ● 50g ground almonds ● 25g caster sugar ● 1 medium egg yolk ● 1 egg, beaten with 1tsp water, to glaze ● 200g reduced fat crème fraîche ● 200g fresh raspberries ● 30g Cadbury Mini Eggs, chopped

1 Preheat the oven to 190C/170C Fan/Gas 5. Grease a 12-hole bun tin with a little butter. 2 Mix together the flour and almonds in a large bowl. In another bowl, beat the butter and sugar until smooth. Add the yolk, mix to combine; stir in the flour mixture. Tip out onto a floured surface; bring to a dough with your hands. Wrap in clingfilm and chill for 30 mins.

3 On a floured surface, roll out the dough to ½cm thick. Cut out 12 circles, each 8cm, using a cookie cutter – re-roll any offcuts as necessary. Press into the holes of the prepared tin, prick the bases with a fork and brush with the egg glaze. Bake for 13-18 mins until golden; set aside to cool. 4 Divide the crème fraîche between the cooled pastry cases. Top each with 3 raspberries, then sprinkle over the chopped mini eggs before serving. Energy 838kJ 200kcal

10%

Each 71g serving contains Fat Saturates Sugars

Salt

High

Low

12.8g 6.7g 18%

High

34%

7.8g 0.05g Med

of your reference intake Typical energy values per 100g: 1,180kJ/282kcal

ASDA.COM/GROCERIES | 55

EASTER

Chick cake pops

‘These vanilla and coconut cake pops are so easy, with no baking involved, so cooks of all abilities can have fun getting their hands messy!’ MAKES 8 READY IN 40 MINS, PLUS CHILLING PRICE PER SERVING 68p ● 1 tsp Asda Yellow

Natural Colouring ● 100g desiccated coconut ● 12 pack Asda Plain Fairy Cakes ● 4tbsp Asda Vanilla Flavour Frosting ● 200g white chocolate ● Black piping icing ● 50g ready-to-roll white fondant ● Orange gel food colouring ● 8 cake pop sticks

Energy

Each 62g serving contains Fat Saturates Sugars

Salt

High

Med

1,185kJ 16.7g 283kcal High

14%

24%

7.4g 21.7g 0.22g 37%

High

24%

of your reference intake Typical energy values per 100g: 1,912kJ/457kcal

Words: Anna Berrill. Photographs: Stuart Ovenden, Maja Smend. Styling: Luis Peral

1 Line a large baking tray with some nonstick baking

paper. In a bowl, stir the yellow colouring into the coconut until evenly coloured. 2 In another bowl, break up the fairy cakes into crumbs, using your fingertips. Add the frosting and knead into a smooth mixture. Cut into 8; roll each piece into a ball. 3 Microwave the white chocolate in 30-sec bursts, stirring in between each one, until melted. 4 Using a fork, dip each ball in turn into the chocolate, shake off

the excess and put on the baking tray. 5 Dip each ball in the coconut then put back on the baking paper. Push each ball onto a cake pop stick. Chill for 30 mins or until completely set. 6 Using the black piping icing, pipe 2 dots for eyes on each ball. 7 Knead the white fondant with a few drops of orange gel colouring until it is an even shade. Make 8 triangles, each 5mm long, for the beaks and 16 circles, each 5mm, for the feet. Attach the beaks and feet to the balls with piping icing.

56 | ASDAGOODLIVING.CO.UK

ADVERTISEMENT FEATURE

Berry tasty Juicy, versatile fruits jazz up sweet treats in an instant Fruity chocolate torte

Decorate an Extra Special Vegan Chocolate Torte with Grower’s Selection Raspberries and Blueberries, mash more raspberries with a little icing sugar to make a coulis, drizzle over the berries then top with flaked almonds and mint. Grower’s Selection Raspberries, £1.65 (150g; £11/kg) Grower’s Selection Blueberries, £1.89** (200g; £9.45/kg)

Blackberry fool

Simmer Grower’s Selection Blackberries with a little sugar and water until syrupy, spoon over softly whipped cream mixed with fat-free Greek yogurt then sprinkle with lemon zest. Grower’s Selection Blackberries, £2 (150g; £13.33/kg)

Berry waffle stacks

Layer toasted Asda Mini Waffles with a few sliced Grower’s Selection Strawberries and softly whipped cream then sprinkle over chopped nuts.

Grower’s Selection Strawberries, £1.29* (300g; £4.30/kg)

ASDA.COM/GROCERIES | 57

Favourite desserts Round off your Easter feast with a crowd-pleasing sweet treat, as thereâ&#x20AC;&#x2122;s always room for indulgence

Made with

salted c aramel and Bri tish cre am

nts a r r u c d red n a s t rran u c k c a es, bl i r r e b p ras h t i w Topped Creamy w ith a butte ry base and

58 | ASDA.COM/GROCERIES

sweet dust ing

EASTER

Sweet & special Looking for ideas for effortless puddings? Serve one, or more, of these ready-made desserts for a fabulous finale to your celebration meal…

LUXE LAYERS

SMOOTH CARAMEL A creamy salted caramel cheesecake, hand-finished with chocolate. Heavenly! Extra Special Baked Salted Caramel Cheesecake*, £3.50 (446g; 78p/100g)

This stunning centrepiece is made up of three layers of crisp and chewy meringue sandwiched with an indulgent Prosecco cream and topped with raspberries and shavings of Belgian white chocolate. Extra Special Hand Finished Raspberry & Prosecco Pavlova Stack, £5 (638g; 78p/100g)

Photographs: Tara Fisher. Styling: Sarah Birks. Food styling: Lorna Brash

BERRY ZING

Tangy berries add an utterly delicious fruity finish to this white choc cheesecake. Extra Special White Chocolate & Berry Baked Cheesecake*, £3.50 (425g; 82p/100g)

CREAMY CLASSIC

These ever-popular cheesecake slices have a gloriously rich, vanilla-flavoured topping. Extra Special 2 Madagascan Vanilla Cheesecake Slices, £2.50 (2-pack; £1.25 each)

ELEGANT BITES

Guests won’t be able to resist these crisp, delicate stylish sweet treats. Extra Special 12 Macaron Selection, £3 (132g; £2.27/100g)

ASDA.COM/GROCERIES | 59

EASTER

Time for a treat

Featuring all of your favourite Easter chocolates, our easy-to-make recipes are perfect when you fancy something sweet 60 | ASDA.COM/GROCERIES

ADVERTISEMENT FEATURE

M&M’s Eggs cookie cups Crunchy sugar shells with melting chocolate centres nestled in crumbly biscuit nests – perfect for an Easter treat MAKES 12 READY IN 25 MINS, PLUS COOLING PRICE PER SERVING 13p ● 125g Asda Best for

Baking Biscuits & Pastry at room temperature, plus extra for greasing ● 75g light brown soft sugar ● 220g self-raising flour ● 2tbsp semi-skimmed milk ● 80g pack M&M’s Eggs 1 Preheat the oven to 180C/160C Fan/Gas 4. Grease a 12-hole bun tin. 2 In a large bowl, beat the Best for Baking Biscuits & Pastry together with the sugar until the mixture is smooth and creamy. 3 Beat in the flour and the milk until you get a smooth dough. Roll into 12 balls. 4 Press each dough ball into the bun tin, creating a hollow in the centre with your thumb. Arrange 3 of the mini eggs in each ‘nest’. 5 Bake for 12-15 mins, until golden around the edges. Cool in the tin, then serve. Energy 814kJ 194kcal

9.7g

Each 44g serving contains Fat Saturates Sugars

3.3g 10.6g 0.32g

Salt

10%

High

14%

High

Med

17%

High

12%

of your reference intake Typical energy values per 100g: 1,849kJ/442kcal

Maltesers Teasers & Galaxy Golden Eggs rocky road Malty crunch and caramel eggs take the classic no-bake fridge cake to an indulgent new level MAKES 49 PIECES READY IN 20 MINS, PLUS CHILLING PRICE PER SERVING 7p ● 80g Flora Light spread ● 2tbsp golden syrup ● 200g dark chocolate ● 100g McVities Rich Tea

Lights, roughly crushed

● 100g pink and white

mini marshmallows

● 35g Maltesers Teasers

bar, roughly chopped

● 56g Galaxy Golden Eggs

1 In a pan, melt the Flora Light, golden syrup and chocolate over a low heat. Stir until smooth. Cool for 10 mins. 2 Meanwhile, line a 24cm square shallow cake tin with baking paper. 3 Mix in the biscuits, the mini marshmallows and

half the chopped Teasers bar. Smooth into the tray. 4 Sprinkle over the remaining Teasers and the golden eggs. Chill in the fridge overnight. 5 Carefully lift the rocky road out of the tin. On a chopping board, cut into 7 long bars; cut each bar into 7 to create 49 pieces. 6 The rocky road will keep in an airtight container for up to 7 days. Energy 215kJ 51kcal

2.3g

Each 12g serving contains Fat Saturates Sugars

1.1g

5.5g 0.05g

Salt

High

Med

of your reference intake Typical energy values per 100g: 1,795kJ/429kcal

ASDA.COM/GROCERIES | 61

Cadbury Creme Eggs frozen yogurt bark

Melt-in-the-mouth shards of creamy vanilla and chocolate frozen yogurt are topped with gooey creme egg chunks for added wow-factor SERVES 12 READY IN 10 MINS, PLUS FREEZING PRICE PER SERVING 28p ● 500g tub Asda Fat Free

Greek Style Yogurt ● 2tsp cocoa powder ● 1tsp vanilla extract ● 5 Cadbury Creme Eggs, foil removed, roughly chopped into halves and quarters

1 Line a large, deep baking tray with baking paper. 2 Put ⅓ of the yogurt into a bowl and stir in the cocoa powder until smooth. 3 Mix the vanilla into the remaining yogurt then pour into the tray. Dollop

the cocoa yogurt around the tray and swirl into the vanilla yogurt with a spoon. 4 Dot the creme egg pieces over the yogurt, drizzling some of the fondant filling across the top to decorate. 5 Put the tray in the freezer, making sure it’s flat. Freeze the mixture for at least 4 hrs until solid. Break the bark into pieces and serve immediately. Energy 449kJ 107kcal

3.7g

Each 59g serving contains Fat Saturates Sugars

2.2g 13.0g 0.07g

Salt

Med

Low

11%

Med

14%

of your reference intake Typical energy values per 100g: 761kJ/182kcal

Cadbury Mini Eggs trail mix Popcorn and cereal add a tasty toasted flavour to this chocolatey creation

SERVES 10 READY IN 25 MINS, PLUS COOLING PRICE PER SERVING 20p ● 50g white chocolate ● Pink gel food colouring ● 50g Asda Coconut &

Vanilla Flavour Popcorn

● 75g Asda Frosted

Wheaties

● 80g Cadbury Mini Eggs

1 Melt the chocolate in a glass bowl over a pan of simmering water – don’t let the bowl touch the water. Stir, cool slightly, then stir in a few drops of the food colouring until the chocolate turns pastel pink. 62 | ASDA.COM/GROCERIES

2 Spread out the popcorn and wheaties on a baking tray in an even layer. Use a fork to drizzle with the melted chocolate. Leave for 20 mins to allow the chocolate to set. 3 Break up any large chunks of the popcorn mixture. Serve in small sharing bowls, topped with the mini eggs. Energy 500kJ 120kcal

4.2g

Each 26g serving contains Fat Saturates Sugars

2.1g

11.4g 0.07g

Salt

Med

High

Low

11%

13%

of your reference intake Typical energy values per 100g: 1,925kJ/460kcal

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Good eggs

Treat family and friends to their favourites this Easter

Photographs: Vinny Whiteman. Styling: Morag Farquhar. Food styling: Lorna Brash

NEW!

A chocolate egg, plus three bags of new M&M’s mini eggs with crunchy sugar shells. Chocolate M&M’s Eggs, £4 (313g; £1.28/100g)

This egg has hidden treasure: glistening gold mini eggs with crispy caramel. Galaxy Golden Eggs Easter Egg, £2.50 (234g; £1.07/100g)

This milk and white chocolate egg contains a Minions toy to build. Kinder Surprise Minions Around The World Easter Egg, £4 (100g)

Give ’em a Twirl – or two! This egg comes with a duo of delicious milk chocolate bars. Cadbury Twirl Egg, £3 (262g; £1.15/100g)

One milk chocolate egg with three scrumptious Maltesers Teasers bars. Maltesers Teasers Easter Egg, £2.50 (248g; £1.01/100g)

Best of the zest – a zingy chocolate orange egg plus two tubes of Orange Smarties Mini Eggs. Smarties Orange Easter Egg, £3 (256g; £1.17/100g)

New and exclusive to Asda!

Easter just wouldn’t be the same without these iconic fondant-filled eggs! Cadbury Creme Egg 5 Pack, £1.65 (5 x 40g; 83p/100g)

A milk chocolate egg and Lindor mini eggs with a smooth, melting filling. Lindt Lindor Milk Chocolate Egg, £6 (215g; £2.79/100g)

This giant chocolate egg comes with three tubes of pink and blue Smarties. Unicorn Edition Smarties Easter Egg, £4 (314g; £1.27/100g) ASDA.COM/GROCERIES | 63

BERRY BLISS Studded with tangy shards of raspberry throughout its shell, this stunning white chocolate egg comes with five berry-flavoured truffles, too. Extra Special Hand-Decorated Belgian White Chocolate Egg*, ÂŁ5 (290g; ÂŁ1.72/100g)

Indulgent eggs Raise the bar with our impressive selection of luxury white, milk and dark chocolate creations

64 | ASDA.COM/GROCERIES

EASTER

FREE FROM

Photographs: Vinny Whiteman. Styling: Morag Farquhar. Food styling: Lorna Brash

Cocoa nibs add texture to rich, dark chocolate for a dairy, wheat and glutenfree egg that’s complete with luxurious fondant truffles. Extra Special Free From Belgian Dark Chocolate Egg with VanillaFlavoured Truffles, £5 (200g; £2.50/100g)

hidden gems

GO FOR GOLD

Smooth on the outside, these decadent eggs just need to be cracked open to reveal the delicious contents inside. The Belgian milk chocolate egg encases salted caramel chunks, while the dark chocolate version contains cherry pieces. Extra Special Hand-Decorated Belgian Milk Chocolate & Salted Caramel Egg*; Extra Special Hand-Decorated Belgian Dark Chocolate & Cherry Egg*; £5 (290g; £1.72/100g) each

These pretty mini eggs are a mouthwatering mix of smooth Belgian chocolate encased in shimmering golden shells. Extra Special Golden Quail Eggs*, £2.50 (180g; £1.39/100g)

ASDA.COM/GROCERIES | 65

Below: bunny ears headband (available in blue and pink)*, £1; glitter ears headbands*, £2 each. Left: bunny garland, £2

Cracking fun

Hosting a party? For an adventure-packed time that children will love, discover these great ideas for an epic egg hunt as well as cute makes to bring out their creative side. Ready, steady, go... 66

ASDA.COM/GROCERIES

EASTER

MAKE IT!

EASY EASTER CRAFTS

EASTER EGG SUN CATCHERS Hang these stained-glass-effect eggs near a window and watch them catch the light. 1 Take a few pieces of tissue paper in a selection of colours and cut into small pieces with scissors â&#x20AC;&#x201C; a range of different shapes is best. 2 Cut open a plastic folder to give you 2 sheets of plastic. Using a black permanent marker, draw egg shapes on the plastic, then turn it over. 3 Using a brush, fill in one of the egg outlines with PVA glue, then cover it in some of the tissue paper shapes, overlapping the pieces as you stick them down. Make sure to take the tissue to the edge of the outline. Paint another layer of glue over the whole egg shape. 4 Repeat with the other eggs, trying out different patterns of paper. 5 Leave to dry completely. Carefully peel each paper egg away from the plastic. Use scissors to trim round each egg shape to neaten it up. 6 Use a gold pen to draw a thick outline around the edge of each egg. Finish off by threading lengths of gold thread through the top of the eggs for hanging. Selected stores only, subject to availability. Delivery, collection and carrier bag charges may apply. Minimum spend or minimum basket charge will apply; see ASDA.com/minimumbasketcharge for details. Delivery and collection slots subject to availability. Children should always be supervised by an adult when using scissors and other sharp tools or components. *Available from 1-21 April 2019

ASDA.COM/GROCERIES | 67

THE GREAT EGG HUNT An Easter party isn’t complete without an egg hunt. Hide wrapped eggs outside or around the house, give every child a basket, then let them see what they can find. Or split your ‘egg hunters’ into

teams and see how quickly they can fill up their baskets. If older kids find the eggs too easily, up the challenge by giving them Easter-themed clues to lead to the hidden treasure.

Make-your-own Easter masks kit*, £1 (2-pack); egg basket*, £1

MAKE IT!

EASY EASTER CRAFTS

SEW PRETTY These sweet chick and bunny finger puppets are fun to make from felt – though a grown-up might have to help with the stitching. You’ll find the instructions and a step-by-step guide in our online Easter Crafting special (see p71).

Treat buckets*, 57p each

68 | ASDA.COM/GROCERIES

EASTER

MAKE IT!

EASY EASTER CRAFTS

BU NN Y TRE AT HO LDE R Turn an empty plastic drinks bottle into a cute bunny container that’s ideal for filling with mini eggs. 1 First, print out the templates you’ll find online (see p71) and cut out with scissors. Wrap the main bunny template around the bottom of an empty, dry 1.5L clear plastic drinks bottle, positioning it so that the front of the rabbit shape aligns with 2 of the

BOTTOMS UP!

MAKE IT!

EASY EASTER CRAFTS

This cute rabbit pompom disappearing into a ‘burrow’ is fun to make. Find the details in our online Easter Crafting special (see p71).

‘feet’ of the bottle. Use sticky tape to join the template at the back. 2 Carefully cut the bottle around the template with sharp scissors. Discard the top part of the bottle. 3 Use a paintbrush to paint the inside of the bunny holder with acrylic paint – it’s best to paint several thin layers, letting them dry in between. 4 Using the other templates, cut a circle of white felt for a tummy and 2 pieces of pink felt for the ears. Use PVA glue to stick these in place on the front of the bunny, then glue a pompom or cotton wool ball to the back for a tail. 5 Glue on 2 googly eyes and add pink nail varnish cheeks and a nose. Finally, dot in eyelashes and whiskers with a black permanent marker. ASDA.COM/GROCERIES | 69

EASTER

CU PCAKE CA RDS Layered paper cake cases create pretty flowers for these fun-to-make cards – just the thing to give to someone special. 1 To make the flowers, take a selection of coloured paper cupcake cases. Using scissors, cut round a few of them to make them shorter, and cut out petal shapes in a few more. 2 Put a spot of glue in the bottom of a whole cake case, then position a trimmed case inside. Repeat with another trimmed case, if you like. Decorate by drawing dots inside the finished flower with felt tip pens. 3 Repeat to make more flowers, varying the colours of the cupcake cases and the shapes you cut out. 4 Fold a piece of white card in half and lay flat with the crease to the left. Spread glue on the base of each cupcake case flower, position on the front of the card and press down to make sure it sticks. Leave to dry completely. 5 Use felt tip pens to draw stems and leaves onto the card.

MAKE IT!

EASY EASTER CRAFTS

TREE DECS To create a wonderful centrepiece for your celebrations, let the kids choose their favourite hanging decorations to adorn this pretty tree, then arrange cute chicks and rabbits underneath. Easter tree*, £5; bunny, Easter egg and glitter egg hanging decorations*, £1 each; hopping bunny and chicks*, 47p each; glitter carrots**, £1; character fillable eggs**, 47p each

CRAFTY CHOICES

From pretty ribbon to fun kits, we have a great range of craft essentials to keep little ones busy. Set up a table at the party with a selection of kits, glue and scissors – and let the kids get creative...

Easter pom pom characters kit*, £1 (2-pack)

Foam shapes*; gingham ribbon (4-pack)*; foam ribbon (3-pack)*; £1 each

EASTER CRAFTING

For step-by-step guides to our makes, plus all the templates you’ll need, go to our crafting special at ASDA.GL/ eastercrafting Mini chicks*, 87p (8-pack) ASDA.COM/GROCERIES | 71

Green trilby*, £1; Easter bonnet**, 87p; bunny ears headband**, £1; bunny glitter glasses**, £1; treat bucket**, 57p each; medium Easter basket**, £1; hopping chicks**, 47p each; shredded paper**, £1; large fillable egg*, £1

PARTY TREATS After all that drawing, folding, cutting and sticking, your little crafters deserve something special to say ‘well done’. 72 | ASDA.COM/GROCERIES

SPRING CHICK

There will be smiles all round when you serve the party drinks in these fun chick and bunny mugs. Chick mug, £3

JELLY VEG

Treasure seekers will love these fruit flavoured, carrot-shaped jellies. Asda Jelly Carrots†, 89p (85g; £1.04/100g)

FUN & FLUFFY

Marshmallow bites with cheeky faces. Asda Chick Mallows†; Asda Bunny Mallows†, £2 (150g; £1.33/100g) each

Words: Harriette Casey. Crafts: Christine Leech. Photographs: Terry Benson. Styling: Rob Merrett, Emma Bigger. Hair: Roisin Donaghy

EASTER

BUILD YOUR BUNNY

Let older kids get creative putting together this collectible Lego toy. Lego BrickHeadz Easter Bunny*, £5

PIG TALE

Peppa can’t wait to pet the chicks and guinea pigs in this cute story. Peppa at the Petting Farm**, £4

Easter gift ideas for kids

Treats to keep your little ones amused long after all the chocolate eggs are gone…

GOING CHEEP!

From the Can You Say It Too? series, this is just the thing for spring. Cheep! Cheep!†, £4

CUDDLE BUNNIES

One hug and they’re sure to love these adorable soft-toy rabbits. 15in Bunny Plush*, £6 each

HOP TO IT!

Wind them up and watch them go – why not race them, too? George hopping toys*, 47p each

TICKLES & GIGGLES

The hand-puppet helps bring this clever book to life as you read it. One More Tickle!, £7

CRACKING GOOD FUN Two cute toy pets, plus four new mystery animal friends to hatch. Hatchimals CollEGGtibles*‡, £10

ASDA.COM/GROCERIES | 73

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This cute collection of blooms comes with its own cheeky chick. Happy Easter Bouquet*, £5

Capture the season’s upbeat vibe with bright, cheerful colours. Spring Sensation Bouquet*, £3

Beautiful blooms

Brighten up Easter with our colourful bouquets – at prices you’ll love!

One of the stars of spring, tulips sit with roses in a cloud of mini daisies. Tulips Posy*, £5

74 | ASDA.COM/GROCERIES

This sweet selection of ‘mums’ comes in every shade of pretty. Rainbow Chrysanthemums**, £5 Selected stores only, subject to availability. Delivery, collection and carrier bag charges may apply. Minimum spend or minimum basket charge will apply; see ASDA.com/minimumbasketcharge for details. Delivery and collection slots subject to availability. *Available 12-21 April 2019. **Available 10-21 April 2019

FOOD

‘My husband’s Moroccan stew sums up spring!’ Presenter Lorraine Kelly, 59, recalls the stew that conjures up fond Easter memories

Interview: Gemma Calvert. Photographs: Ant Duncan, Getty Images. Styling: Rob Merrett. Food styling: Kat Mead

he kitchen isn’t somewhere you’ll find me that often, unless it’s sipping a glass of wine while my husband, Steve, makes something fantastic for dinner. I don’t try to help, as I’ve learned over the years that I just get in the way, but I always do the washing up afterwards! When our daughter Rosie was little and had friends over for tea, she’d always ask tentatively, ‘Who’s cooking?’ When I’d reply ‘Dad’, she’d say, ‘Oh, thank goodness!’ I’m a big fan of Steve’s tasty Moroccan lamb stew. I used to crave it in the 10 years we lived apart during the week. He was living at our family home in Dundee while I spent Monday to Friday in London, surviving on pre-packed salads and tins of tomato soup! This dish sums up spring for me, a time when it’s all about lovely walks with my dog, Angus, and jugs of daffodils in the kitchen. The stew is perfect to serve to friends with fresh bread, delicious wine and good conversation – but my most vivid memory of it is one Easter, when Rosie was little. While Steve was busy in the kitchen, Rosie and I painted hard-boiled eggs and rolled them down a hill close to our home near Blairgowrie. We ate far too much chocolate and too many hot cross buns – but still managed to sit down to a big bowl of stew! Watch Lorraine on weekday mornings from 8.30am on ITV

hter h daug ast wit teve to a g Sharin d husband S n Rosie a

Steve’s Moroccan lamb & sweet potato stew SERVES 4 READY IN 1 HR 25 MINS PRICE PER SERVING £1.72

olive oil toasted flaked * 2tbsp * 30g 350g pack Butcher’s almonds * Selection Diced Lamb 2tbsp chopped * coriander large onion, thinly * 1sliced cloves garlic, 1 Heat 1tbsp of the oil in * 3chopped a large heavy-based pan 2tbsp Asda Moroccan on a high heat and brown * Seasoning the lamb in batches. 2 medium sweet Drain and set aside. * potatoes, peeled 2 Add the rest of the oil

* * * * *

and chopped 2 x 400g tins chopped tomatoes 1 cinnamon stick 1 lamb stock cube, made up to 600ml 50g dates, halved 50g sultanas

and the onion to the pan and cook over a medium heat for 8-10 mins until soft and starting to brown. Add the garlic, and Moroccan seasoning and cook for 2 mins. 3 Return the lamb to the

pan with the sweet potatoes, tomatoes, cinnamon and stock and stir well. Bring to a simmer, cover and cook on low for 1 hr 30 mins, stirring occasionally. 4 Remove the lid and increase the heat to medium. Stir in the dates and sultanas and cook for 30 mins. 5 Sprinkle over the flaked almonds and coriander, to serve. Energy

3 of your 5-a-day

Each 418g serving contains Fat Saturates Sugars

Salt

Low

Med

1,871kJ 17.6g 447kcal Med

22%

25%

4.2g 28.0g 1.42g 21%

High

31%

24%

of your reference intake Typical energy values per 100g: 448kJ/107kcal

ASDAGOODLIVING.CO.UK | 75

Party pieces Bring smiles to your guests’ faces with our fun new collection of celebration cakes

he cake has to be the highlight of any party, and with our new selection of celebration cakes you can make the big event even more exciting. From novelty character

centrepiece designs to cute cupcakes with colourful frosting, choose from a wide range of delicious and great-value ideas to make any get-together the talk of the town.

Clyde the Caterpillar is 45cm long and he serves 24!

MONSTER TREAT

SLIME FOR TEA

Slice into this quirky, colourful chocolate cake to reveal its slimy tutti-frutti centre! Serves 18. Slime Cake*, £10

A WHALE OF A TIME

Sandwiched with jam and frosting, this iced Madeira dome features edible decorations and a rainbow horn. Serves 16. Narwhal Cake*, £11 76 | ASDA.COM/GROCERIES

Photographs: Andrew Burton. Styling: Rob Merrett. Food styling: Vicki Smallwood

At over a foot long, there’s plenty of this chocolate sponge with buttercream filling to go round. Serves 24. Clyde the Colossal Caterpillar Cake*, £12

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CREATE A BUZZ

Cute and delicious, this cake has sweet frosting and edible decorations – with fluffy, stripy sponge inside. Serves 14. Bumblebee Cake*, £11

ALL A FLUTTER

Topped with sweet sprinkles or edible bees, these chocolate cupcakes will fly away in no time. Bee Cupcakes*, £5 (9-pack; 56p each)

FINTASTIC FUN

Sink your jaws into light Madeira sponge layered with sweet frosting and raspberry jam. Serves 18. Shark Cake*, £11

MAKE A SPLASH

Vanilla cupcakes with ocean-blue frosting come with sprinkles, crab or seahorse decorations. Under The Sea Cupcakes*, £5 (9-pack; 56p each)

ASDA.COM/GROCERIES | 77

ADVERTISEMENT FEATURE

CARAMEL KINGS

Indulgent chocolates filled with caramel. Godiva Masterpieces Caramel Lion with Belgian Milk Chocolate, £4 (193g; £2.07/100g)

TANGY FIZZ

ON THE DARK SIDE

The perfect blend of milk and dark, this rich and creamy chocolate bar is designed for grown-up taste buds. Cadbury Darkmilk, £1.50 (85g; £1.76/100g)

Sweet treats

Enjoy these recently arrived delights from our tempting range of confectionery

These grapefruit and peach fizzers are vegan and gluten free. Jealous Sweets Fizzy Friends, £2 (125g; £1.60/100g)

NUTTY CRUNCH

WAFER ROLLS

Creamy centre, crisp wafer and smooth milk chocolate. Yum! Galaxy Chocolate Crème Wafer Curls, £1.50 (90g; £1.67/100g)

The chunky choc bar meets peanut butter for even more bite. KitKat Chunky Peanut Butter, £1 (134g; 75p/100g)

GOOD CATCH

Fruit-flavoured fish jellies with an irresistible sour zing. Maynards Bassetts Soft Jellies Fizzy Fish, £1 (160g; 63p/100g)

COOL CATS

These vegan gourmet gummies are made with real fruit juice. Candy Kittens Wild Strawberry, £1.50 (120g; £1.25/100g)

78 | ASDA.COM/GROCERIES

WHITE MAGIC

Your favourite biscuit and caramel fingers – but covered in luscious white chocolate for a tempting treat. Twix White, £1 (4 x 46g; 54p/100g) Selected stores only, subject to availability. Delivery, collection and carrier bag charges may apply. Minimum spend or minimum basket charge will apply; see ASDA.com/ minimumbasketcharge for details. Delivery and collection slots subject to availability

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

HOMES

PARENTING

HEALTH

Smart

Living

Verity Mann of the Good Housekeeping Institute on cutting down your plastic waste

Zena Goldman, founder of zenas-suitcase.co.uk, offers advice on weaning babies onto solid food

Maq Din, Asda Pharmacist, gives advice on preventing asthma attacks during spring and summer

QUICK HACK

‘HOW DO I… recycle properly?’ 1 Visit recyclenow.com/local-recycling to find out what your local authority will accept in your recycling bin. Remember to recycle rubbish from your bathroom as well as your kitchen. 2 Flatten cardboard boxes before putting them out to be collected. When it comes to plastic bottles, remember, ‘Wash it, squash it, leave the cap on’. 3 Other containers, such as tins, glass jars and bottles, should also be emptied, rinsed out and recycled with the top on. Easy!

HOMES

This month’s big question

ASK verity…

‘How can I cut down on my plastic waste at home?’ Clean up your act Packaging from household products can create a lot of waste, so opt for recycling-friendly brands. Try Ecover Lemon & Aloe Vera Washing-up Liquid, £1 (450ml; 22p/100ml), which comes in a bottle made from 100% recycled and recyclable plastic*. And for laundry day, concentrated Ecover Non-Bio Laundry Lavender & Sandalwood, £8 (1.5L; 5.33/L) fits more cleaning power into a smaller pack, which uses less plastic and is widely recycled. For a

quick clean-up, you can use Dettol Biowipes, £4 (56-pack; 7p each) which are biodegradable. Refill and reuse Fill an empty spray bottle with water and a squirt of antibacterial washing-up liquid, to make a multi-purpose cleaning solution. On the go Find alternatives for single-use items. Replace carrier bags with a reusable bag for life or canvas tote, and pack metal cutlery with your lunch instead of using plastic. Give it a go!

ASDA.COM | 79

PARENTING ASK zena...

‘What tips do you have for easy weaning?’ Choose the right time First of all, don’t rush it! The NHS suggests you start weaning at around six months. Then introduce solids at a time of day that suits you both – mornings are usually good, as this is when little ones tend to be hungrier. Try simple foods first, such as baby porridge made with a splash of their usual milk. Think ahead Pouches are good when you’re on the go, but it can be more economical to batch-cook meals, like puréed lentils and sweet potato, to freeze in Little Angels Baby Food Freezer Pots, £2.75*. Aim to progress to family dishes, such as shepherd’s pie and spag bol.

Use helpful kit A high chair, Little Angels Out & About Suction Bowl with Lid & Spoon, £3, and a plastic floor mat can make things easier. Babies like to hold cutlery, so get a Little Angels Forks & Spoons Set, £2.47 (6-pack), to let them practise using a spoon while they are being fed. Keep calm and keep trying Most babies eat if they’re hungry and stop when full, so don’t fret about how much food they’re taking in. Remember, too, children often change their minds, so if they don’t like a particular food, try it again in a few days. Finally, don’t be put off by the baby-led vs spoon-feeding debate: just do what feels right for you and your little one**.

HEALTH

Ask maq...

‘Any advice for dealing with asthma in spring and summer?’ Guard against hayfever Around 80% of people with asthma also have a pollen allergy† so, now spring is here, I think it may be worth asking your Asda Pharmacist about antihistamine medicines, such as Asda One-a-Day Hayfever & Allergy 10mg Tablets††, £1.90 (30-pack). Effective treatment for hay fever can help keep your asthma under control.

80 | ASDA.COM

Ask about your inhaler Asthma can’t be cured but it can be managed – and preventer and reliever inhalers are usually very effective. However, up to one third of people aren’t using them correctly†. If you’re unsure about inhaler technique, ask your Asda Pharmacist for a free consultation‡. You can find your local Asda Pharmacy at storelocator.asda.com

Selected stores only, subject to availability. Delivery, collection and carrier bag charges may apply. Minimum spend or minimum basket charge will apply; see ASDA.com/minimumbasketcharge for details. Delivery and collection slots subject to availability. *£3 until 10 April 2019. **If you are worried about weaning or any aspect of your baby’s health, speak to your GP or health visitor. †Source: asthma.org.uk. ††Each tablet contains 10mg Loratidine. Also contains lactose. Keep medicines out of sight and reach of children. Always read the label. ‡Subject to availability. Appointment may be necessary. Customers are advised to call ahead, to ensure a pharmacist will be available at their chosen time

LESS PLASTIC? FANTASTIC! Over the past year, Asda has removed 6,500 tonnes of unnecessary plastic from our own brand packaging – that’s the same weight as 600 million empty water bottles. Here are some of the ways we’ve managed to achieve this, and how we’re aiming to do even more…

Potato power This month, Asda Good Living is bundled with our latest George Home Outdoor Living catalogue – and, instead of bagging them in single-use plastic, we’ve used a wrapper made from potato and maize starch. Fully biodegradable, compostable and sustainable, the wrapper can be disposed of in a bin for food, garden or general waste, or on a well-maintained home compost heap – just keep it out of your recycling bin. Bye bye, shrink-wrap! The shrink-wrap on our own-brand sunscreen bottles has been ditched in favour of self-adhesive labels to help

make them more recyclable. Getting rid of the shrink-wrap reduces the amount of plastic used and also helps to ensure the bottles are less likely to be mistaken for unrecyclable types of plastic when they go through the processing centre. The new labels have helped us to reduce the plastic waste across our range of toiletries by 55 tonnes. That’s the equivalent to the weight of 12 adult male hippos! Pack it in Small changes to our packaging are helping to make a huge difference to the amount of plastic we use in our products. From reducing the size of windows in all our celebration cake boxes, and removing the plastic packaging from our light bulbs, to replacing the plastic lids on our Little Angels Baby Wipes with

Less

plastic packaging

Look out for the ‘Less plastic packaging’ logo in store to check out the products we have been improving

Smart

Living

6,500 tonnes

of unnecessary plastic removed from our own brand packaging

314 55 86

tonnes tonnes tonnes from baby wipes packaging

from our toiletries range

eco-friendly resealable stickers, we’re working hard to make a difference. Café culture In our battle to banish single-use plastics, we are also trialling alternative options in the Asda Café at our Beeston store in Leeds. These include switching to wooden cutlery instead of plastic, and testing plates and containers made of bagasse – the fully compostable fibre that’s left over after sugarcanes are crushed to extract their juice. We’re also offering a 25% discount on

from celebration cake boxes

25%

discount on hot drinks in Asda cafés when you bring your own reusable mug with a lid

hot drinks in any Asda Café if you bring along your own reusable mug with a secure lid. So treat yourself to a cuppa, do your bit for sustainability and save cash next time you pop into your local store. ASDA.COM | 81

Style Left: T-shirt*, 1-6yrs, £4; shorts, 1-6yrs, from £7. Far left: T-shirt and shorts, as before; hat, 1-6yrs, £6

spring it on! Words: Rebecca Shepherd

Kick-start the new season in style with a splash of colour from George – your little nippers will love our cute outfits!

ell, hello spring! Celebrate the return of longer, brighter days with our new kids’ collection: think tees in happy shades, street-smart denim and 1980s-inspired bucket hats. These fresh looks are sure to bring a megawatt smile to their faces!

Selected stores only, subject to availability. Online delivery charges may apply. *Available from 7 April 2019

GEORGE.COM | 83

Tiny trends report

M aj o r ly co o l o u t f i t s fo r m i n i p e o p l e – i nt ro d u ci n g t h is s e a s o n’s s eve n b r i g hte s t l o o k s fo r k i d s f ro m G e o rg e

UNDER THE SEA Take a deep dive into an underwater world where mermaids and sharks are a trendy youngster’s best friend. It’s jaws-some! Top and shorts set*, 1-6yrs, from £9

Bag, £7

Dress, 1-6yrs, from £5

Sliders**, 5-12, £4 84 | GEORGE.COM

Zip-thru hoodie, 4-14yrs, £5; T-shirt*, 1-6yrs, from £7

STYLE & BEAUTY

TROPIC WONDERS Think jungle prints and colour-popping neons. Let kids dip into the trend with a shirt or shorts or go for bold in an all-over print – they’ll soon be walking on sunshine. Shirt, 4-14yrs, from £6 Shorts, 4-14yrs, £4

Playsuit, 4-14yrs, from £8 (2-pack)

Sweatshirt, 4-14yrs, £6

Above: coral top and shorts set†, 4-14yrs, from £8. Above left: tropical top and shorts set†, 4-14yrs, from £8 T-shirt, 1-6yrs, from £6 (3-pack)

STREET SMARTS This season, it’s all about laid-back hoodies and statement tees. Team with some trendsetting new kicks for the freshest look on the block. Trainers**, 12-6, from £9

Nerf trainers, 12-5, from £13 Zip-thru hoodie*, 4-14yrs, from £8 Sweatshirt*, 1-6yrs, from £5 Selected stores only, subject to availability. Online delivery charges may apply. *Available from 7 April 2019. **Available from 31 March 2019. †Available from 15 April 2019

T-shirt*, 1-6yrs, from £3 GEORGE.COM | 85

Top, 4-14yrs, £6

CHASING RAINBOWS Multicoloured stripes are having a moment and they’ll cheer up any day, come rain or shine.

Dress*, 4-14yrs, £6

Toddlers’ wellies, 3-9, £8

GLITTERATI Can you ever have too much shimmer? We say no! Add sparkle with glittery skirts, shorts, shoes and even wellies.

Sunglasses, £3 Wellies, 12-5, from £11

Trainers, 12-6, from £10

Shorts, 4-14yrs, from £8

Skirt, 4-14yrs, from £9

Dress*, 1-6yrs, £4 86 | GOOD GEORGE.COM LIVING

Sunglasses‡, £3

STYLE & BEAUTY

SURF’S UP! Get on board! Water babies can surf the waves (or paddle!) with tie-dye tops, beach sliders and epic slogan sweaters. T-shirt, 4-14yrs, from £4

Hat**, 4-12yrs, £5 Sliders†, 12-6, from £3

Below: T-shirt*, 4-14yrs, from £4; Below right: T-shirt, as before; shorts, 4-14yrs, from £7. Trainers, 12-6, from £10

Sweatshirt*, 4-14yrs, from £5

Trainers**, 12-6, from £9

ANIMAL ANTICS

Words: Rebecca Shepherd. Illustrations: Getty Images

Send them on a style safari, with wildly cute creature-themed tees and trainers.

Playsuit††, 1-6yrs, from £7 (2-pack)

Trainers, 5-12, £12 T-shirt, 1-6yrs, from £7 (3-pack)

Wellies, 5-12, £9 Zebra T-shirt, 1-6yrs, £2; denim shorts, 1-6yrs, from £6; trainers, 4-12, £8 Selected stores only, subject to availability. Online delivery charges may apply. *Available from 7 April 2019. **Available from 15 April 2019. †Available from 31 March 2019. ††Available from 14 April 2019. ‡Available online only

GEORGE.COM | 87

STYLE & BEAUTY

Tropical mac*, 4-14yrs, £8

Floral mac, 4-14yrs, from £10

Camouflage mac, 4-14yrs, from £14

april showers Rain doesn’t have to stop play – these on-trend macs w i l l ke e p k i d s d r y w h e n i t ’s drizzly out and about Unicorn mac, 1-6yrs, from £9

Shell mac, 1-6yrs, from £9

Dinosaur mac**, 1-6yrs, £8

Blue mac, 4-14yrs, £8 Daisy mac, 1-6yrs, £8

Selected stores only, subject to availability. Online delivery charges may apply. *Available from 1 April 2019. **Available from 31 March 2019

GEORGE.COM | 89

Yoursel f Dye it

Want a colour up date? Give your hair shade a makeover at home with our pro tips…

Whether you’re just freshening up your shade or going for a simply sensational effect, colouring your hair can make an amazing transformation for the new season. And the best news? You don’t have to fork out for an appointment at a fancy salon to top up the colour on your tresses this spring. Our hot hair guide offers expert tips and tricks to help you turn your bathroom into a salon for a good hair day every day.

READ THE SMALL PRINT Making sure you follow the instructions sounds obvious… but it’s important that you don’t take them for granted when colouring at home. The steps and precautions can vary

PRO PREP Take a tip from top colourists and set up a dyeing station with everything you’ll need before you begin. The dye starts to develop immediately after mixing, so it’ll need to be applied quickly. You don’t need a trolley, just lay out a dark towel (to wrap

90 | ASDA.COM/GROCERIES

widely between dyes, so always read the instructions in full before you begin, to ensure the best results – and keep you and your hair safe. And remember to do a patch test every time, to check you’re not going to react badly to the product.

round your shoulders), your dye products, the instructions, hair clips, protective gloves and baby wipes. Up your salon game with the Glow Tinting Brush & Bowl Set, £3, which makes it easier to mix colour and apply it evenly. And to help prevent stained skin, Little Angels Protective Petroleum Jelly, £1.17 (150ml; 78p/100ml) is handy for smoothing around your hairline before you start.

STYLE & BEAUTY

shade selection Now your locks are primed, it’s time to up your colour game. From laid-back cream soda blonde to rich red, the right shade can transform your look. Beautiful brunette? Boost brown locks by going for a deeper, darker shade – it’s flattering and will add warmth to your hair, too. We love… Garnier Nutrisse Permanent Hair Colour in Dark Brown 4, £5.80*. Red is a loud and proud colour, so make yours pop by going one shade brighter. When it comes to ravishing red, more really is more! We love… Schwarzkopf Live Intense Colour in Red Passion 43, £4.50**. For brilliant blonde strands, now’s the time to lighten things up with a fresh spring look. Be bold and opt for fairer tones. We love… L’Oréal Excellence Creme Blondes Supreme Lightest Blonde Permanent Hair Dye, £5.

BRING ON THE TLC Once you have your hot new hair colour, you’ll want to keep it looking fabulous, so show it some love. Use Garnier Ultimate Blends Argan Oil and Almond Cream Dry Hair Treatment Mask, £3 (300ml; £1/100ml) once or twice a week to enhance the shade, add shine and help to protect against split ends. If your ends become dry and strawlike, give them some extra TLC by applying

MIRROR, MIRROR No, it’s not vain to be sat in front of a mirror when doing your dye job! It’ll make the application so much easier. Keep lots of hair clips close at hand to hold sections out of the way as you go so you can easily see what you’re doing. Even better, ask a friend or partner to help you with those hard-to-reach sections around the back.

a hardworking, colour-safe nourishing treatment quickly. Smooth on Garnier Ultimate Blends Coconut Oil & Cocoa Butter Hair Oil, £7 (150ml; £4.67/100ml), every night before bed to help reverse the drying effects of colouring locks. Are your roots a different shade from the ends? Cover patchy results in an instant with L’Oréal Paris Magic Retouch Instant Root Concealer Spray, £6† (75ml; £8/100ml) in the relevant shade. When you next colour your hair, apply dye to the roots first and leave for five minutes before continuing with the rest of the head – strands near the roots tend to be stronger, and can take longer to colour. ASDA.COM/GROCERIES | 91

STYLE & BEAUTY

Hot hair trends

FASHIONABLE FADE-OUTS Multi-tonal hair – that blend of dark and light hues – is still a major trend and easy to recreate at home. For a strong fade-out, choose an ombré effect, with lighter ends and darker mid-lengths to roots. Try L’Oréal Paris Colorista Ombré, £7*, which comes with a specialised brush. Add highlights around the face to avoid a blocky look. For a more subtle blend, try balayage, where the fade-out is softer and the lighter strands go higher. L’Oréal Colorista Balayage, £7, has all you need. If your balayage has gone stripy, spray Batiste Dry Shampoo in Beautiful Brunette, £4** (200ml; £2/100ml) over the affected areas to help blur the blonde stripes. Then next time you colour your hair, take uneven sections – some fine, some thick – to create that natural, multi-tonal finish.

RAINBOW BRIGHTS

Words: Carly Hobbs. Photographs: Getty Images

Festival season is on the horizon – the perfect excuse to have a LOT of fun with your hair colour. There’s a whole range of dazzlingly bright shades in wash-out formulas, so you can add splashes of colour without worrying that you’ll have to rock the look permanently. Focus colour on the ends or roots for a subtle effect, or go full on with all-over cover or rainbow stripes. We love… L’Oréal Paris Colorista Washout Blue Hair, £6†; Simply Festival Wash-Out Hair Colour in Pink Kiss, £1.50 (75ml; £2/100ml); Pixie Lott Paint 1-Day Wear Spray On Hair Colour in Violet, £3†† (60ml; £5/100ml)

92 | ASDA.COM/GROCERIES

Words: Harriette Casey. Photograph: Louisa Parry

Health sounds amazing Add a techie touch to your workout or chill-out time with these quality Bluetooth wireless headphones in chic rose gold

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GEORGE.COM | 95

SALLY JONES, 64, a journalist, broadcaster and self-confessed gadget-phobe, is happy not knowing how any but the most basic work.

LUCY ARNOLD, 28, founder of online activewear brand Lucy Locket Loves, has experienced trolling and abuse on social media.

EMMA GREEDUS, 19, a media student at the University of Brighton, spends over nine hours on her phone each day.

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PAUL BIDDULPH, 72, now retired, previously enjoyed a career in IT. He first used a computer during the 1960s.

HEALTH & WELLBEING

Generation Tech Four people of different ages discuss the effects – good and bad – that technology and social media have had on their everyday lives From computers that filled entire rooms to the arrival of the internet and smartphones, technology shapes our lives. We asked four people from different life stages to share their experiences of living in an increasingly connected world… How would you describe your relationship with technology? Paul: Ever since the early 1960s, when our office was the first in London to get a mainframe computer, I’ve been interested in tech. And when Apple released the iPhone, it was a whole new world. I tend to look at anything new and buy it if I can. My wife goes mad because I’m always on my phone. Lucy: I’m always on mine, too. It’s the first thing I check in the morning, and the last thing I check at night. It’s my lifeline for my business. We live in an era where we spend more time on our phones than talking face to face. Emma: I’m constantly glued to mine, too, scrolling through social media, 88% of adults in the uk are online* on average, We spend almost 24 hours a week online** 84% of people say online shopping and banking have made their lives easier**

particularly Twitter and YouTube. It’s how I like to spend my free time. Sally: I’m suspicious of tech and I think it’s because I’m not any good with it. There are so many people around who are amazing with it, so I’ll pay them to get me into a WhatsApp group, set up a website or explain how to upload JPEGs, or whatever it is I need to do. Has tech changed a lot in your lifetime? Paul: Tech has evolved so quickly. My first mobile phone, in the late 1980s, was a Motorola known as ‘the brick’! It had a battery pack you swung over your shoulder, the charge only lasted an hour, and calls cost £2.50 a minute.

‘I can answer my doorbell from Japan – it’s phenomenal’ Everything is much smaller now – the first computer I worked on filled a room. You wonder where it’ll go in the next 10 years. I can answer my doorbell from Japan now – it’s phenomenal. Lucy: When I was 14, we got dial-up internet and I’d chat to friends on MSN Messenger. Now, my entire house is connected to technology. I have Hue smart lights, Alexa to turn them on and off, and a Sonos system so my music can follow me from room to room. Emma: I was 11 when I joined social media, so I’ve grown up with it. When I was younger, I’d play outside a lot, but now I just stay in on my phone. Sally: I hate all these new gadgets, most of which will be replaced in

*Source: ofcom.org.uk Adults’ Media Use and Attitudes Report, 25 April 2018. **Source: ofcom.org.uk Communications Market Report 2 August 2018. †Source: CMR research 2018

two years by something else shiny. What about kids and tech? Lucy: I worry about my friends’ young children. What kind of society are they growing up in? Nine-year-olds have iPhones. It’s terrifying. Sally: There are four-year-olds who can use tech better than me! Emma: My sister, who’s five years older than me, wasn’t allowed a phone at school. I was, but it had to stay in my bag. Now, I think a lot of schools let students use phones in class. What’s the first piece of technology you were really excited about? Paul: Definitely the Motorola. I was given it for work. I was able to contact the office without having to find coins for a public phone box. Emma: The BlackBerry. It was the first phone that had internet. Everyone had one, so I really wanted one, too. Lucy: I had a pink iPod Nano, one of the first iPods. My mum got my brother and me one and I thought, ‘I can carry all my music around!’ Sally: A BBC Micro computer. I set it up to do my VAT invoices and other things. I also played games on it, like Killer Gorilla, which I was addicted to! What are the positives of social media? Emma: It’s a great way to stay in touch with my family while I’m at uni and they can see what I’m doing via my posts. Plus, I use it to keep up to date with celebrities and influencers. I follow One Direction and Joe Sugg, and meet other fans of theirs online, too. Sally: The internet is patchy in deepest, darkest Warwickshire, where I live! But, as a journalist and writer, I can file stories so quickly. I can do three ASDAGOODLIVING.CO.UK | 97

times the amount of work now than in the days when I had to type it and fax it. Online banking is useful, too, when you’re in the middle of nowhere! Paul: Quick access to news: I haven’t bought a paper or book in years; I read digital versions on my Kindle. Tech has made a difference to everyone – we must be better off with it. Lucy: Without technology, I wouldn’t have built the business I have. Also, I met my partner online – even before the days of Tinder. That’s changed my life for the better. And what about negative aspects? Lucy: I’ve been subjected to abuse. Recently, I was called ‘fat’ and ‘ugly’ in a comment on a post I’d written about body empowerment. I’ve been in tears and wonder why I let someone else’s words affect me and my mental health. At times, I’ve had to take a break from it. Last year, I was struggling with bad skin and some of the comments hit me hard, as I was already self-conscious about it. It’s part of the industry I’m in, but I shouldn’t have to get used to that. Emma: At school, I had problems with people making mean comments on my Facebook posts, just because they didn’t like them. Any tech you can’t live without? Paul: Loads – phone, laptop… I take my Kindle everywhere. And online banking. No more posting cheques! Lucy: I need my phone for work. Also, my other half lives away Monday to Friday, so we FaceTime. I’d sworn off having a Kindle but now I think they’re amazing – I read 18 books on a trip to Mexico. It saves so much space and I can download them wherever I am. 65% of under 35s check their phoneS within 5 minutes of waking* On average, people in the uk check their phones every 12 minutes of the waking day*

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Sally: I can live without my mobile phone, but not my laptop. I still like to read papers and books, but I have also taught myself a few Charleston steps by watching YouTube. Emma: My phone. I don’t have a TV at uni, so I watch YouTube videos on my phone – with so much new content every day, I never get bored. I’m also obsessed with social media. When I study, I put my phone on the other side of the room but I check it if I think I’ve had a notification. If I had to give it up, I’d worry I was missing out. What’s your average screen time? Emma: It depends on how busy I am, but at least nine or 10 hours a day. Even when I’m sitting with my flatmates, we’re all on our phones. Paul: Four-and-a-half hours a day, on average. This is the first time I’ve

looked at that, and it’s a bit worrying. Lucy: Seven-and-a-half hours on my phone. I use it for work – then I go home and use it a lot… And that’s not including time spent on my Mac.

‘I’m on my phone as much as I’m sleeping each day – it’s scary how it adds up’ It’s scary how much it adds up – I’m on my phone as much as I am sleeping. Have you ever done a digital detox? Sally: My life is a digital detox. I could easily go a whole week as long as I had a landline. One time, someone cut our internet cable and we were out for two weeks. I felt perfectly free.

*Source: ofcom.org.uk A Decade of Digital Dependency, 2 August 2018

Interview: Harriette Casey. Photographs: Liz Gregg. Hair and make-up: Roisin Donaghy

HEALTH & WELLBEING

Emma: I’ve tried for two days and just gave up. I missed it too much. Lucy: I couldn’t do it. My lowest screen time in one day is about four-and-a-half hours. Paul: We went on a cruise and I went three days without anything. I tore my hair out, I was so stressed! What do you make of influencers and the blogging/vlogging movement? Emma: I’m really into influencers and I used to go to lots of YouTube events to meet them. I’m much more likely to buy something or visit a place that’s been recommended by someone I look up to. I’ve been a Joe Sugg fan for four years and last year was the first time I’ve ever watched Strictly Come Dancing, because he was on it. Sally: I read a friend’s gardening blog, but I actually find most blogs clunky. Lucy: Blogging has changed a lot. People used to start one because they enjoyed writing, but now a lot of them are just in it for the money, or cheat by buying followers. They’re paid to influence your decisions, which is scary; it’s just a new way of advertising. That’s

why I hate being called an influencer. Paul: I saw an episode of Panorama about how influencers and celebrities were offered a fortune to promote diet coffee to their followers. It’s mad. Does technology have the power to change the world for the better? Sally: I like to think it may help to save the world or prevent global warming: electric cars have to be a good thing. Social media should be used for good; ideas like how to cut down on plastic waste are the ones that should go viral. The local effect is great, too… there’s an online group where I live and it’s amazing how much it enhances a sense of community. Lucy: It can do brilliant things, like bringing people together. There are 8,000 in my Facebook group and it’s full of people empowering, uplifting and congratulating each other, with no negativity. That’s what I want

social media to be used for. Whether it’s helping someone who is dealing with adult acne or struggling with their weight, I’d like more people to use it as a platform to be positive. Any outdated tech you miss? Emma: I still use CDs sometimes, mostly in my car because it’s easier and you don’t have to shuffle through a playlist to find a song you like. Sally: I miss letter-writing and getting them from friends. I always wrote to my parents when I was at college. Letters are lovely to look back on because it’s all the little details you forget later on. These days, it’s all on email, but I do make an effort to send thank-you cards and write to people. Lucy: My partner and I used to love browsing the DVDs in Blockbuster on a Friday night – I really miss that. When the store shut down, I was gutted. Now we sit at home and sometimes there’s so much to stream on Netflix, we can’t be bothered to pick anything. I’ll just do something else because I can’t deal with having to make a decision. Paul: We’ve actually gone back to getting the odd DVD and there’s something nice about doing that…

how to navigate social media

We asked Dr Jens Binder, Senior Lecturer in Psychology at Nottingham Trent University, for advice… ● Switch off Spending a lot of time on screen isn’t necessarily bad, but if it’s disrupting your routine – such as sleep patterns – it’s wise to cut down. Try

putting your phone in another room after a certain time to avoid temptation, or setting time limits to prevent hours of endless scrolling. ● Ditch the trolls Social media trolls are typically people who want to outrage and insult. Often, they are just after a reaction. As hard as it is, the best thing to do is ignore them. However, if the comments are highly inappropriate or

threatening, report them to the website or the police. ● Parents’ guide The best way to regulate your child’s online activity is to always talk openly with them. Discuss their internet and social media use and ask them to tell you if they come across anything that worries them or they find a bit scary – or simply don’t understand.

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Homes

RIGHT ANGLES

Style up your space this spring with innovative ideas from George Home…

For more information, go to thatssogemma.com

Hexagon shelves*, £14 (3-pack). House tealight holders*, £12 (3-pack)

‘Spring is the perfect season for rethinking your home decor,’ says Gemma Gear, interiors stylist and DIY blogger. ‘Now the days are getting brighter, it’s fun to introduce a fresh feel to your rooms with pops of colour – and these cool hexagon shelves can revamp a plain white wall in an instant.’ For further inspiration, turn over to see more of Gemma’s transformation tips... Selected stores only, subject to availability. Online delivery charges may apply. *Limited stores

GEORGE.COM | 101

quick fixes to reinvent your home Interiors expert Gemma Gear shares her simple tips and tricks to breathe new life into your house. Here’s how she transformed one couple’s decor with some buys from George Home...

BEFORE

meet the owners Sarah Alcock, 30, Good Living’s Digital Editor, and her partner, Ed, bought their first house together in Broxbourne, Hertfordshire, in January 2018, after renting in London for eight years. the property Sarah and Ed moved into their 70s-style, three-bedroom house in January 2018. Keen to make it their own, they set to work revamping the tired décor, but found it a challenge to give each room a different angle by adding those important finishing touches. Their makeover dream was to find new ways to brighten and add character to their space – without breaking the bank.

102 | GEORGE.COM

DECORATING DILEMMA

Dull living room Sarah says: ‘I wanted our living room to be a really cosy space where we could unwind after a long day at work. We invested in these lovely teal sofas but the room still feels quite boring and lacking in colour at the moment. We’d love to know what we can do to liven it up a bit.’ QUICK FIX

Add colour Gemma says: ‘Just because you have a colourful sofa like this one doesn’t mean you need to play it safe with plain cushions. Introducing colour, textile and pattern clashes can help to make your space really stand out – so be bold!’

On sofa, from left: macramé cushion*, £8; ikat chenille cushions*, £4 each; pom pom cushion*, £10; jumbo cord cushion, £7. Winston side table†, £45. Bulb table light**, £18. Embossed stoneware vase**, £15. On shelf: Terrarium lanterns**, £12 (medium), £20 (large)

Selected stores only, subject to availability. Online delivery charges may apply. *Limited stores. ** Limited stores and online. †Online only. ††Plant not included

HOMES

Living room

Grey small planter**††, £8; origami bird wall decorations†, £12 (3-pack)

DECORATING DILEMMA

QUICK FIX

bare Walls

create a focal point

Sarah says: ‘When it came to picking out accessories for this living room, we were struggling to find any real inspiration. Apart from adding a few picture frames to the shelves, we haven’t done much so far and it does feel quite plain at the moment. I think we just want to give the room a bit more personality.’

Gemma says: ‘You can transform any shelf into a point of interest with a few simple tricks. Display objects of different heights and shapes to create an asymmetrical mix, and experiment with a variety of prints and colours. This concrete planter is the perfect size, because it adds height without making the shelf look too crowded.’

GEORGE.COM | 103

Bedroom

BEFORE

DECORATING DILEMMA

Bedroom boredom Sarah says: ‘We bought a new bed when we moved in, and kept things neutral with white bed linen. But, at the moment, the bedroom is more of a practical room than a cosy space. How can we transform it into a calm, relaxing environment?’ QUICK FIX

Above, on bed: Geo tile panel double duvet set, £15; pom pom cushion**, £10; pom pom throw**, £20. On wall: leather-effect mirror, £10; wall butterfly decorations**, £12 (3-pack) Right: Marble side table†, £59. Metallic touch table lamp**, £12. Pink ceramic vases, £7 (2-pack) 104 | GEORGE.COM

Gemma says: ‘Adding some soothing colours to the room is a good first step. Pink is the colour of the moment and it makes a lovely change from white or cream without being too overpowering. This bed linen with highlights of soft pink helps create a sense of luxury and comfort, and pretty bud vases on the bedside table add a cheery pop of colour as well. Pick out a duvet set you love and accessorise it with matching cushions and throws to transform your bed into a cosy retreat you’ll want to dive into.’

Words: Harriette Casey. Photographs: Claire Lloyd Davies. Styling: Gemma Gear.

think pink

HOMES

Bathroom

BEFORE

plain and cold Sarah says: ‘The bathroom was quite new when we moved in so it wasn’t something we really focused on. It’s small and functional, but it can feel quite cold at times. I’d like some tips on how to add some warmth and colour.’

Striped bath towel, £7. Supersoft bath towel in Yellow, £6. Bath mat**, £9. On shelf: Wire storage basket**, £6 (2-pack); Bee Happy sign**, £8; artificial aloe vera plant, £10. On sink: tumbler, £3; soap dispenser, £5

Guest bedroom DECORATING DILEMMA

DECORATING DILEMMA

QUICK FIX

brighten it up Gemma says: ‘If your walls or tiles are plain like this, pick a cheerful accent colour for accessories to liven things up – try yellow or mint green. Mix and match plain and patterned towels – just keep it colour coordinated. The grey and yellow Geo striped range is the perfect solution. Plants also add a fresh feel to a bathroom. Ferns thrive in a humid environment – or opt for low-maintenance artificial ones.’

BEFORE

nothing but neutral Sarah says: ‘We’ve never had the luxury of a guest room before, so we left decorating it until last – and still didn’t know what to do. I’d love some tips on how to turn it into a fun, stylish space that makes guests feel welcome.’ QUICK FIX

have some fun Gemma says: ‘Updating a guest bedroom offers a great opportunity to experiment with your decor. Why not try some cute and colourful animal motifs like this sausage dog duvet set to add a bit of fun? Turning back the top of the duvet always gives an extra welcoming touch as well.’ Selected stores only, subject to availability. Online delivery charges may apply. *Limited stores. ** Limited stores and online. †Online only.

On bed: sausage dogs single duvet set, £10; yellow frayed cushion†, £6; Woof cushion, £7; woven throw, £18. On table: Task lamp**, £15 GEORGE.COM | 105

GOOD LIVING

MY FOODIE LIFE

TV presenter Ruth Langsford, 59, lives in Surrey with broadcaster husband Eamonn Holmes, 59, their son Jack, 17, and rescue dog Maggie What did you eat growing up? I’m from an army family so we moved around a fair bit. Mum always embraced the local cuisine; she would make a fantastic curry. What kind of cook are you? I’m quite good at just peering into the fridge and rustling up something with, say, a few eggs, some chorizo, cheese or whatever. I like good home-cooking, such as cottage pie or steak and kidney pudding, but I can’t bake – it’s a science and far too precise for me. Where do you find inspiration? I have far too many cookbooks, and in my job I get some great tips from the chefs who cook on This Morning. Gino D’Acampo recently made a classic Bolognese sauce, but recommended adding half a cup of milk to the pan to tenderise the meat. I’m going to give it a try! What’s your ultimate comfort food? It has to be my mum’s shepherd’s pie – that would be my last supper. Whenever we visit her, I ask for it, and I make it at home a lot, too.

‘

I’ve learned many great tips from chefs on This Morning

’

What’s your go-to quick meal? Frozen chopped onions and garlic, with some ready-chunked chicken or fresh meatballs, and a jar of pasta sauce, served with microwaved rice. It’s so fast, easy and delicious. Do you eat together as a family? I’d love to say that’s the case, but with our different schedules, we tend to get home at different times,

so I’ll often make a big lasagne that we all help ourselves to when we get in. We do make Sunday a family day, though, and we’ll all sit down together to a big roast. Any other cooks in the family? Eamonn’s Irish mammy did all the cooking for her family, and he never learned. He’s not much of a culinary expert and if he makes so much as a sandwich, the kitchen ends up looking as if we’ve been burgled. Once on This Morning, a seafood dish was being made, and he was shocked to see the raw prawns. ‘They’re grey, they can’t be fresh!’ he exclaimed. He didn’t realise they only turn pink when cooked. Jack, on the other hand, is becoming a very good cook. We cooked together when he was young. Do you enjoy entertaining? I love it. Last Easter, we had a big family lunch and I decorated with lots of yellow and spring flowers. I cooked lamb followed by a layered pavlova with gold ‘dust’ sprinkled on top – I’d never made it before and was thrilled with how it turned out. Join Ruth and the rest of the presenting family at This Morning Live in Birmingham from 16-19 May

RUTH’S FOODIE HITS AND MISSES

HATE IT

‘Couscous – I think it tastes like shredded cardboard!’ 106 | ASDAGOODLIVING.CO.UK

GUILTY PLEASURE ‘Kettle crisps. I can eat a big bag all on my own if I’m not careful.’

RATE IT

‘Avocados get a bad press because of the fat content, but they’re delicious.’

Interview: Sharon Parsons. Photographs: Getty Images.Tickets for This Morning Live now on sale at thismorninglive.co.uk

‘IF Eamonn COOKS, IT LOOKS LIKE WE’VE BEEN BURGLED!’

Asda Good Living Magazine April 2019

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