Asda Good Living Magazine November 2019 by Asda

NOVEMBER 2019

FREE

pota t

o&l

am b h

otpot

New recipes youâ&#x20AC;&#x2122;ll want to stay in for

spy

Cri

Winter warmers From perfect pies to indulgent sweet tarts and the ultimate cheeseboardâ&#x20AC;Ś cosy up in style this season

GOOD LIVING NOVEMBER 2019

Welcome

If I were to list the things I love about this time of year, we’d all be here for a very long time. So, in the absence of a spare hour or two, I’ve focused on my number one: comfort food. To many, this is an autumn indulgence. Sarah Thom Yet, with my family, it’s a staple, stemming from the Asda Editor fact my grandparents had ‘tatties’ with every meal. Curry and rice… with tatties, stir-fry and noodles… with tatties. The list goes on. In their household, turning down a potato accompaniment was seen as blasphemy – it was to be accepted with grace and devoured with vigour. Of course, my sister and I found this hilarious, passing it off as an archaic Scottish trait. However, much to the disdain of our waistlines, the love of comfort food seems to have passed down the generations. While not all meals in my house are served with a potato side, stews, pies and crumbles are high on the agenda and gravy is consumed by the jugful. I was instantly drawn to our Crispy Potato & Lamb Hotpot (p29), a dish my grandparents would have been proud of. Although, I wonder if they would class the potatoes as a topping, making the dish worthy of a side serving of a spud or two. Answers on a postcard, please…

GET IN TOUCH Cooked up any of our recipes? Enjoyed some of our fantastic products? Let us know and share your pictures – we’d really love to hear from you. editor@asdagoodliving.co.uk Like Asda

@asda #goodliving

Share your pictures #goodliving Write to The Editor, Good Living Magazine, Asda House, South Bank, Great Wilson Street, Leeds LS11 5AD Call Asda on 0800 952 0101

Photograph: Tara Fisher. Styling: Rob Merrett. Food styling: Jenna Leiter

Sarah

Sticky toffee pudding, p57

GOOD LIVING | 3

GOOD LIVING

ON THE COVER Crispy potato & lamb hotpot, p29 Photograph: Stuart Ovenden Styling: Luis Peral Food styling: Jenna Leiter

PROMISES

TO PROVIDE FAMILYFRIENDLY MEALS THAT: Save you time and money

Contents

FOOD 17 Keep ’em sweet Tempting ﬁlled tarts for cosy nights in 23 4 ways with Savoy cabbage Vibrant dishes using this versatile veg 27 Tasty toppers Warming pies crowned with a twist 32 The ultimate cheeseboard Build a showstopper with our top picks – plus wines 39 Miguel’s One Pound Meals The Insta-chef’s vegan caper puttanesca 40 How to… cook perfect white sauce Food editor Gregor’s masterclass 45 One basket, 5 meals Weeknight dishes to

HEARST Head of content Hannah Barr Editor Claire Lavelle Food editor Gregor McMaster Creative director Alex Nicholas Art director Jack Cunningham Art editor Natalie Williams Senior designer Ellie Palmer Junior designer Emma Langschied Workﬂow director Rob Buxton Deputy chief sub editor Sue Sharrock

Senior sub editor Gwennan Thomas Features writer Harriette Casey Senior fashion writer Rebecca Shepherd Food assistant Vanessa Graham Digital content editor Sarah Alcock Digital content producer Bobbie Edsor Head of client services Kirsty Ware Acting head of client services Georgina Mathew Group account director Lorna East Junior account director Hannah Heartﬁeld

feed four people – all from one £30 shop 53 Make it… Easy and delicious recipes for all your needs 59 Asda Kids’ Kitchen Star cook Lottie, 11, makes nachos with salsa. Plus how your budding chef could be in Good Living! 66 Get set for Christmas! Bake Off’s Briony makes her festive fruitcake to help you get ahead LIVING 6 Gleam team Add a little sparkle to your life with our shiny new products 9 #Lovefood Foodie news 71 Me time This month’s best DVDs, books, vinyl and games 98 My foodie life Match of the Day’s Gary Lineker Production director Nafeesa Yousuf Account executive Chloe Patmore ASDA Editor Sarah Thom Good Living content and social media manager Hana Rathyal Good Living content planners Ellice Williams, Jo Shaw Good Living content coordinator Kelly Ward ADVERTISING Nicola Brame Sales enquiries: nicola. brame@asda.co.uk

discusses his new-found passion for cooking STYLE 75 Keep it cosy Winter’s must-have quilted coat 77 Set the tone Top tips for nailing this season’s tonal dressing trend 81 3 ways to wear a printed midi dress Fresh new looks for a ﬂoral-print frock 83 The boot reboot Step out in style with new-season boots from George 84 Soak it up! Bathtime pampering treats HEALTH 89 Awake all hours Four readers discuss sleep issues, plus expert tips for restorative rest

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

Gle lea eaam m teeaam m Add some sparkle and shine to your day with home and fashion picks from George

Reversible place mats, £4 (2-pack)

WE LOVE

Gold-rimmed glasses (from far left): Champagne, £6 (2-pack); tumbler, £5 (2-pack); wine, £6 (2-pack)

Cutlery set, £16 (16-piece) Geo dinner set, £25 (12-piece)

6 | ASDA.COM

GOOD LIVING

ABSOLUTE GEM

Add glitz and glamour to any outfit with this stunning necklace. Collar necklace, £8.50

TWINKLE TOES

Dazzle on the dancefloor with these sparkly wonders. Glitter ankle boots, £25

SHINE ON

Fluffy and glittery – this winter warmer ticks all the boxes. Kids’ sequin jumper, from £10

IN THE FRAME

Give fave photos the VIP treatment with a shimmering frame. Glitter 6in x 4in photo frame, £4

PARTY TIME

This cute sequin skirt will make your little one belle of the ball! Kids’ sparkly skirt, from £10

STAR QUALITY

This pretty platter is ideal for serving out-of-this-world treats. Star platter, £7

GLAD TIDINGS

Introduce a cheery message to your home with this sequinned cushion. Sparkle ‘Merry’ cushion, £7

SILVER LINING

Set the table in style with these gorgeous glitter mats. Reversible place mats, £4 (2-pack)

GO FOR GOLD

Make a change from silverware with decadent brushed gold. Cutlery set, £15 (16-piece)

WHERE TO BUY? Wherever you ﬁnd these icons, the products are available at… George.com ASDA.com/groceries In store Selected stores only, subject to availability. Delivery, collection and carrier bag charges may apply. Minimum spend or minimum basket charge may apply; see ASDA.com/minimumbasketcharge for details. Delivery and collection slots subject to availability

ASDA.COM | 7

LoveFood

FOOD EDITOR GREGOR SHARES THE LATEST FOODIE NEWS

Warm up to winter

‘The run up to Christmas is the perfect time of year for cosy nights in, and this easy gingerbread gin hot toddy is perfect to share. Simmer Extra Special Gingerbread Gin Liqueur with double the amount of water, a cinnamon stick and unpeeled orange slices until fragrant. Drizzle in some honey, serve in glass cups and sip while warm.’

New!

Extra Special Gingerbread Gin Liqueur, £10 (50cl; £20/L); Extra Special Spiced Cranberry & Clementine Gin, £18 (70cl; £25.71/L) Selected stores only, subject to availability. Delivery, collection and carrier bag charges may apply. Minimum spend or minimum basket charge may apply; see ASDA.com/minimumbasketcharge for details. Delivery and collection slots subject to availability. Photograph shows serving suggestion. Alcohol can only be purchased in store or delivered between 10am and 10pm in Scotland. If you look under 25 and want to buy age-restricted products, you will need to prove your age. Challenge 25. No I.D. no sale

ASDA.COM | 9

CHRISTMAS ON THE GO ‘Start the festive countdown early! If you’re out and about, try this mouth-watering Turkey Tower – just one of our range of fabulously seasonal sandwiches. A pillowy brioche roll is topped with succulent roast turkey, herby stuffing, baby-leaf spinach and a vibrant red cabbage salad. Tuck in!’ Turkey Tower*, £3

KITCHEN KIT

‘Turn out tasty cakes every time with this trio of tins from George Home. They’re made of carbon steel for an even bake, while the nonstick finish and easy-release clip help ensure perfect results.’ George Home springform cake tins, £10 (3-pack)

A little luxury

‘Treat guests to these sweet Extra Special nibbles – almonds, pecans and cashews in a maple-cinnamon glaze; hazelnut, white chocolate and coconut “snowballs”; and nuts and cherries in sumptuous chocolate. All too tempting…’ Extra Special Maple & Cinnamon & Nut Mix; Hazelnut Snowballs; Chocolate Fruit & Nut Collection, £3 each (225g; £1.33/100g)

10 | ASDA.COM

GOOD LIVING

TREAT YOURSELF

BEST OF THE SEASON

‘Tis the season to cosy up with a cuppa and a really good biscuit. So put the kettle on and enjoy an all-butter beauty from our Extra Special range. You deserve it…’

clementines

‘Exquisitely juicy, sweet and easy to peel, no fruit says “Christmas is coming” quite like clementines. These zesty little bursts of flavour are carefully selected by our expert growers – they’re ideal for healthier snacking and make a great traditional stocking filler, too.’ Extra Special Clementines*, £2.50** (1kg)

Extra Special 8 Bourbon, Maple & Pecan Cookies, £1.50 (200g; 75p/100g)

cheese to please

‘Cheese doesn’t get more festive or exciting than this dream hybrid of two classic treats: creamy White Stilton and chocolate orange (candied orange and chocolate chips). Don’t forget to try the chocolate mint flavour as well!’ Asda White Stilton Chocolate Orange; Asda White Stilton After Dinner Mint, £1 each (100g)

Extra Special 8 Rhubarb Gin Cookies, £1.50 (200g; 75p/100g)

Extra Special 8 Irish Cream Shortbread Rounds, £1.50 (160g; 94p/100g) ASDA.COM | 11

CREATO A NAPOLI

FOR THE LOVE OF

ITALIAN FOOD For more recipes visit www.napolina.com/recipes

GOOD LIVING

FESTIVE FIZZ

‘This tipple is fizzing with fresh notes of sparkling citrus and vanilla, making it just the job for a Buck’s Fizz this party season. Alternatively, serve with your festive buffet and really impress your guests.’ Louvel Fontaine Champagne Brut, was £18, now £14* (75cl)

SAVE ONE FOR SANTA! ‘From our in-store bakery: buttery biscuit meets spicy mincemeat with a sweet dusting. Yum.’ Asda 4 Mince Pie Filled Cookies, £1.50 (4-pack; 38p each)

STOCK OCK UP FOR FESTIVE F E PARTIES P

CHEF NOTES

BOUQUET GARNI ‘Prized by French chefs, these herb bundles give slow-cooked stocks, soups and stews an aromatic boost of flavour. Tie together fresh herbs such as bay leaves, parsley and thyme with unwaxed kitchen string and add to the pot. For extra flavour, bundle the herbs into a strip of leek or a piece of celery. Remove from the pot before serving. Bon appétit.’

CHRISTMAS CRUNCH TIME

‘Bring the taste of Christmas dinner faves to your party buffet with our limited-edition crisps. Available in three seasonal flavours, the bowls will be empty in seconds!’ Extra Special Hand Cooked Crisps: Turkey & Stuffing; Pigs In Blankets; British Cheeseboard Flavour, 85p each (150g; 57p/100g) Selected stores only, subject to availability. Delivery, collection and carrier bag charges may apply. Minimum spend or minimum basket charge may apply; see ASDA.com/minimumbasketcharge for details. Delivery and collection slots subject to availability. Photographs show serving suggestions. Alcohol can only be purchased in store or delivered between 10am and 10pm in Scotland. If you look under 25 and want to buy age-restricted products, you will need to prove your age. Challenge 25. No I.D. No sale. *Price available from 7 November 2019

ASDA.COM | 13

GOOD LIVING

F ROST YOUR OWN SNOWMAN

NAUGHTY OR N-ICE?

Page turner

‘From simple classics and family faves to fantastic showstoppers, this book is crammed with recipes by contestants from all 10 Bake Off series. The perfect go-to guide for any aspiring star baker.’ The Great British Bake Off: The Big Book of Amazing Cakes, £10 14 | ASDA.COM

‘Green raspberry and white candy floss-flavoured ice creams, swirled with raspberry and topped with tiny candy canes. This elf won’t stay on the (freezer) shelf for long…’ Asda Really Creamy Elf Ice Cream, £2 (900ml; 22p/ 100ml) or 2 for £3 Selected stores only, subject to availability. Delivery, collection and carrier bag charges may apply. Minimum spend or minimum basket charge may apply; see ASDA.com/minimumbasketcharge for details. Delivery and collection slots subject to availability. Photographs show serving suggestions

Photographs: Stuart Ovenden, Toby Scott, Getty Images. Styling: Morag Farquhar, Julie Patmore, Luis Peral, Davina Perkins. Food styling: Jayne Cross, Cate Dixon, Jenna Leiter

STOLLEN MOMENTS

‘Fruit bread with dark chocolate, marzipan-sweet liqueur and crunchy hazelnuts add up to a rich slice of festive heaven.’ Extra Special Chocolate, Hazelnut & Amaretto Stollen Loaf, £5.50 (500g; £1.10/100g)

‘This clever kit is perfect for creating your very own festive cupcakes. Simply add milk, an egg and butter to the pre-prepped mixture, pop in the oven, then decorate with the included snowman essentials. Great for Christmas parties, bake sales and getting the kids into festive cooking.’ Asda Frosty the Snowman Cupcake Kit, £2.20 (215g; £1.02/100g)

ADVERTISEMENT FEATURE

Simply the zest Add juice and zing to dishes and drinks with our ripe, new-season citrus fruits

hen it comes to growing our citrus fruits, we always go the extra mile, working with carefully selected growers worldwide to bring you produce with that perfect zing. In Spain, the warm days and cool nights create the ideal conditions for our new-season lemons. For our limes, however, we choose the regions with the best humidity to produce ripe, juicy fruits. So, whether youâ&#x20AC;&#x2122;re cooking, or adding a zesty squeeze or twist to a tipple, you can take your pick from our produce aisles with confidence.

Photograph: Toby Scott. Styling: Davina Perkins. Food styling: Jayne Cross

Growerâ&#x20AC;&#x2122;s Selection Lemons, 25p each; Limes, 25p each

ASDA.COM/GROCERIES | 15

FOOD

Chocolate, caramel & tahini tart, p18

Keep â&#x20AC;&#x2122;em sweet

Treat family and friends to a slice of pure indulgence, with our mouth-watering homemade tarts

ASDAGOODLIVING.CO.UK | 17

No-bake rocky road tart

The chocolate biscuit base and sticky toffee popcorn topping take this no-bake treat to a scrumptious new level

SERVES 16 READY IN 30 MINS, PLUS CHILLING PRICE PER SERVING 29p

● 225g Asda Cookies & Cream Biscuits, bashed into fine crumbs ● 75g unsalted butter, melted ● 200g Asda Dark Chocolate Drops ● 50ml single cream ● 2tbsp golden syrup ● 50g dried cranberries ● 70g Asda Pink & White Mini Mallows ● 70g Asda Digestive Biscuits, broken into small pieces ● 50g unsalted peanuts ● 40g Asda Toffee Popcorn 1 In a large bowl, stir the biscuit crumbs into the melted butter. Press the mixture into the base and sides of a 20cm round loose-bottomed tart tin in an even layer. Chill in

the fridge for 30 mins. 2 Meanwhile, microwave the dark chocolate drops with the cream in 30-sec bursts, stirring in between, until melted and smooth. Stir through the syrup. Allow to cool for 10 mins. 3 Stir to soften, then mix in the cranberries, mini mallows, digestive biscuits and most of the peanuts. Spoon onto the biscuit base, pressing the mixture down gently. Chill for at least 1 hr. 4 Take out of the fridge, remove from the tin and leave for 10 mins. To serve, top with the remaining peanuts and the toffee popcorn. Energy

Each 54g serving contains Fat Saturates Sugars

Salt

High

Med

1,057kJ 13.0g 253kcal High

13%

19%

6.5g 21.6g 0.19g 33%

High

24%

of your reference intake Typical energy values per 100g: 1,958kJ/468kcal

Chocolate, caramel & tahini tart

Tahini, made from sesame seeds, adds a hint of nuttiness to this rich and creamy dessert SERVES 16 READY IN 35 MINS, PLUS CHILLING PRICE PER SERVING 48p

● 280g pack Free From Ready Rolled Puff Pastry, at room temperature ● 200g dark chocolate, chopped ● 300ml whipping cream ● 2tbsp icing sugar ● 35ml whole milk ● 50g light brown sugar ● 20g unsalted butter ● 1tbsp tahini ● 150ml Asda 50% Less Fat Crème Fraîche 1 Preheat the oven to 200C/180C Fan/Gas 6. 2 Unroll the pastry and use to line a 20cm round loose-bottomed tart tin; trim off any excess. Prick the base with a fork, then chill in the fridge for 15 mins. 3 Top with baking paper and fill with baking beans or uncooked rice. 4 Bake for 20 mins, remove the beans and paper, then bake for 5 mins or until golden brown and cooked through. Allow to cool fully. 5 Melt 175g of the chocolate

18 | ASDA.COM/GROCERIES

in a bowl over a pan of boiling water. When smooth, take the bowl off the pan and allow to cool for 5 mins. 6 Whip the cream with the icing sugar until just holding its shape. Stir 1tbsp into the chocolate to loosen, then fold in the rest to combine. 7 Spoon into the pastry case and smooth the top. Chill for 1 hr or until set. 8 Meanwhile, put the milk, brown sugar and butter in a pan. Gently heat, stirring constantly, until the sugar has dissolved – don’t bring to the boil. Remove from the heat and whisk in the tahini. 9 When the tart is chilled, spoon the crème fraîche on the tart and pour over half of the caramel tahini sauce. Swirl with a spoon and sprinkle with the remaining chocolate. Serve with the remaining sauce on the side. Energy

Each 62g serving contains Fat Saturates Sugars

Salt

High

Low

1,030kJ 17.4g 246kcal High

12%

25%

9.9g 13.6g 0.11g 50%

Med

15%

of your reference intake Typical energy values per 100g: 1,661kJ/397kcal

FOOD

Apple & ginger tarte tatin

This impressive, French-inspired ‘upside-down’ dessert is easy to make using ready-to-roll pastry SERVES 8 READY IN 1 HR 10 MINS PRICE PER SERVING 45p

● 50g caster sugar ● 20g unsalted butter, plus extra for greasing ● 3tbsp clear honey ● 3 Granny Smith apples, peeled, cored and quartered ● 3 balls stem ginger in syrup (from a jar), halved ● 375g pack Asda Ready Rolled Light Puff Pastry ● 2 scoops Asda Really

Creamy Caramel Fudge Ice Cream, to serve 1 Preheat the oven to 180C/160C Fan/Gas 4. Butter and line the base of a 20cm round pie dish. 2 Put the sugar and 1tsp water into a small nonstick pan. Over a medium heat, swirl the pan gently, without stirring, until

the sugar has dissolved and turned dark golden brown. Stir in the butter and honey, then simmer for 3-4 mins or until liquid and syrupy. 3 Add the apples, turning in the syrup to coat. Take the pan off the heat. 4 Pour the syrup from the pan into the pie dish. Arrange the apples, rounded side down and overlapping slightly, in the tin, working in from the outside. 5 Arrange the ginger, rounded side down, in the

tin between the apples. 6 Unroll the pastry. Cut out a circle a little larger than the dish. Lay over the apples, then tuck down into the tin around the filling. 7 Bake for 40-50 mins or until the pastry is cooked and golden. Cool in the tin for 10 mins, then turn out carefully onto a serving plate. 8 Scoop the ice cream onto the warm tarte and serve. Energy

Each 136g serving contains Fat Saturates Sugars

Salt

High

Low

1,349kJ 12.4g 322kcal Med

16%

18%

6.5g 24.5g 0.31g 33%

Med

27%

of your reference intake Typical energy values per 100g: 992kJ/237kcal

ASDA.COM/GROCERIES | 19

FOOD

Vegan Bakewell with quick raspberry froyo

Golden pastry encases juicy raspberries and ﬂuffy almond frangipane, complemented by scoops of tangy, refreshing frozen yogurt SERVES 12 READY IN 1 HR, PLUS CHILLING PRICE PER SERVING 74p

Free Soya with Coconut Yogurt Alternative 1 Preheat the oven to 220C/200C Fan/Gas 8. 2 Put the flour, 30g of the caster sugar and 175g of the Vitalite in a bowl. Bring together with a blunt knife to form a dough. Shape into a ball, wrap in clingfilm and chill for 30 mins. 3 Simmer 150g of the frozen raspberries and 2tbsp of the agave syrup in a small pan until soft, then mash with a fork. Allow to cool.

150ml of the almond milk. Leave to sit for 10 mins. 8 Spread the mashed raspberries over the base of the pastry case and spoon over the almond mixture. Press the fresh raspberries down into the filling. Sprinkle over the almonds and bake for 1 hr 15 mins or until the filling is golden brown. 9 Allow to cool in the tin for 15 mins, then dust with the icing sugar. 10 For the froyo, blitz the yogurt alternative with the remaining frozen berries, agave syrup and almond milk in a blender until smooth. Serve immediately with the tart. Energy

Each 138g serving contains Fat Saturates Sugars

Salt

Med

Low

1,611kJ 24.8g 385kcal High

19%

35%

4.1g

19.3g 0.19g

21%

Med

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

Photographs: Tara Fisher. Styling: Rob Merrett. Food styling: Jenna Leiter

● 200g plain flour, plus extra for dusting ● 150g caster sugar ● 275g cold Vitalite Dairy Free, cubed ● 350g Frozen for Freshness Raspberries ● 4tbsp agave syrup ● 200g ground almonds ● 2tbsp cornflour ● 2tsp Extra Special Moroccan Almond Extract ● 180ml almond milk ● 150g fresh raspberries ● 20g flaked almonds ● Icing sugar, to dust ● 100g Free From Milk

4 On a floured surface, roll out the pastry to the thickness of a £1 coin. Use to line a 21cm round loose-bottomed tart tin. Trim the excess pastry, then freeze for 10 mins until firm. 5 Prick the pastry with a fork, line with baking paper and fill with baking beans or uncooked rice. Bake for 20 mins, then remove the beans and paper. Bake the pastry for 5 mins or until golden. 6 Reduce the oven to 180C/160C Fan/Gas 4. 7 Meanwhile, melt the remaining 100g Vitalite and set aside. In another bowl, mix the remaining caster sugar, the ground almonds and cornflour. Stir in the melted Vitalite and the almond extract, then

20 | ASDAGOODLIVING.CO.UK

FOOD

y o v a S cabbage 4 WAYS WITHâ&#x20AC;¦

Curried lentil & cabbage soup with pulled ham

Spaghetti with Savoy cabbage, leeks & smoked bacon lardons

Vegan stuffed cabbage rolls

Put versatile, earthy Savoy at the heart of your cooking this season

Savoy cabbage & sweet potato hash with eggs ASDAGOODLIVING.CO.UK GOOD LIVING | 23

FOOD

These ﬂavour-packed parcels are crammed d with spiced butternut squash, beans and a hit of chilli

SERVES 4 READY IN 35 MINS PRICE PER SERVING 85p

1 Preheat the oven to 180C/160C Fan/Gas 4. 2 Microwave 6-8 large Savoy cabbage leaves for 1 min; allow to cool. 3 In a frying pan, heat 1tsp rapeseed oil on medium. Fry 1 onion, chopped, and 2 cloves garlic, crushed, for 6 mins until softened. 4 Add 400g Frozen for Freshness Butternut Squash Chunks, thawed; cook for 6 mins. Take off the heat. Add 1tsp cumin, a pinch crushed chilli flakes and a 400g tin Asda Mexican Style Bean Mix in Water, drained.

5 Pour 500g Asda Tomato Passata with Chilli & Peppers into a baking dish. Spoon the squash mixture into the cabbage leaves and fold into rolls. Put on the passata, seam-side down. 6 Bake for 15-20 mins until the passata is bubbling. 7 Cook 200g Asda Easy Cook Basmati White Rice according to the pack instructions. Serve with the cabbage rolls and passata. Energy

3 ofyour 5-a-day

Each 526g serving contains Fat Saturates Sugars

Salt

Low

1,056kJ 2.1g 252kcal Low

13%

0.5g 22.6g 0.21g 3%

Low

25%

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

Curried lentil & cabbage soup with pulled ham

An earthy winter warmer with a kick of curry, topped with tender shreds of honey-roast ham SERVES 4 READY IN 30 MINS PRICE PER SERVING 83p

1 Heat 1tbsp rapeseed oil in a large pan on a medium setting. Cook 1 large onion, finely chopped, 1 parsnip, peeled and diced, and 1 carrot, diced, for 5 mins or until softened and beginning to colour. 2 Add 1tbsp medium curry powder and a 390g tin Asda Green Lentils in Water, drained and well rinsed. Cook for 1-2 mins, stirring constantly. 3 Pour over 1 reduced-salt vegetable stock cube, made up to 1L, and add 200g Simply Cook Honey

Roast Pulled Ham (saving a little to garnish). Stir to combine, season with black pepper then bring to a simmer. Cook for 15 mins. 4 Stir through 200g Savoy cabbage, shredded, then cook for 5 mins or until the cabbage has wilted. 5 Divide the soup between 4 bowls, then top with the reserved ham and a sprinkling of black pepper before serving. 1 ofyour 5-a-day

Energy 849kJ 203kcal

10%

Each 483g serving contains Fat Saturates Sugars

Salt

Low

Med

5.3g

1.0g

8.2g 1.79g

Low

30%

of your reference intake Typical energy values per 100g: 176kJ/42kcal

Savoy cabbage & sweet potato hash with eggs

Spaghetti with Savoy cabbage, leek & smoked bacon lardons

SERVES 2 READY IN 40 MINS PRICE PER SERVING 69p

SERVES 4 READY IN 20 MINS PRICE PER SERVING 64p

Red onion and chilli ﬂakes give this vibrant veggie dish – cooked in one pan – a real bite

1 Preheat the oven to 200C/180C Fan/Gas 6 2 Heat 1tbsp rapeseed oil in a large oven-safe frying pan. Cook 1 small red onion, cut into wedges, and ½ red pepper, chopped, for 5 mins or until softened and beginning to colour. 3 Add 200g Frozen for Freshness Sweet Potato Chunks plus a splash of water then simmer for 5-6 mins until tender. 4 Add 200g Savoy cabbage, roughly chopped, to the pan

24 | ASDA.COM/GROCERIES

and cook until it is beginning to wilt. 5 Make 2 ‘wells’ in the vegetable mixture and crack in 2 medium eggs. 6 Put the pan in the oven to cook for 6-8 mins, or until the whites of the eggs have set but the yolks are still runny. Season with black pepper and sprinkle over some crushed chilli flakes (optional) to serve. Energy

3 ofyour 5-a-day

Each 561g serving contains Fat Saturates Sugars

Salt

Low

1,667kJ 1.7g 398kcal Low

20%

0.6g 18.5g 0.22g 3%

Low

21%

of your reference intake Typical energy values per 100g: 297kJ/71kcal

Easy to cook, this comforting pasta dish combines both savoury and smoky ﬂavours

1 Bring a pan of water to the boil, add 300g spaghetti and cook for 10-12 mins until tender. Add 400g Savoy cabbage, shredded, to the pan for the final 3 mins. Drain, reserving 2tbsp of the cooking water. 2 Meanwhile, heat 2tsp rapeseed oil in a large nonstick frying pan on a medium setting, then add 155g Butcher’s Selection Smoked Streaky Bacon Lardons and cook until crisp. Add 2 cloves garlic,

sliced, and 1 medium leek, sliced, to the pan. Cook for 3 mins, or until the leek is softened. 3 Add the drained pasta, cabbage and reserved cooking water to the frying pan and mix to combine. Divide between 4 serving bowls, season with freshly ground black pepper and sprinkle with 30g Parmesan, grated, before serving. Energy

1 ofyour 5-a-day

Each 353g serving contains Fat Saturates Sugars

Salt

Low

Med

1,876kJ 12.7g 448kcal Med

22%

18%

4.2g

6.4g 1.41g

21%

Low

24%

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

Photographs: Ryan Ball. Styling: Julie Patmore. Food styling: Cate Dixon

Vegan stuffed cabbage rolls

ADVERTISEMENT FEATURE

The main event Our Extra Special British roasting joints are tender, succulent and full of ﬂavour

erfect for a weekend gathering or celebration with family and friends, our Extra Special British joints make a fabulous star of the show. For a classic centrepiece, our beef roasting joints are slowly matured for 30 days for tenderness and a fuller flavour – try adding a herby crumb coating for a tasty twist on tradition. If you’re serving up a family-favourite roast chicken, our Norfolk-reared birds are fed on a diet rich in corn for a deeper flavour. Want a change from the usual? Try our whole ducks, which give a rich, flavour-packed roast, with irresistibly crisp skin. Find the range online and in store.

Photograph: Toby Scott. Styling: Davina Perkins. Food styling: Jayne Cross

Extra Special Beef Roasting Joint, £8/kg

WHY NOT TRY… …coating our Extra Special Beef Roasting Joint with mustard and parsley breadcrumbs before cooking. Serve with roasted carrots and creamy mash

Extra Special Corn-Fed Norfolk Free Range Whole Chicken, £4.25/kg

Extra Special Whole Duck, £7.50* (2.1kg; £3.57/kg) Selected stores only, subject to availability. Delivery, collection and carrier bag charges may apply. Minimum spend or minimum basket charge may apply; see ASDA.com/minimumbasketcharge for details. Delivery and collection slots subject to availability. Photograph shows serving suggestion. *£6.50 from 27 November 2019

ASDA.COM/GROCERIES | 25

FOOD

Tasty toppers

Crispy potato & lamb hotpot, p29

Crown your favourites with herbs, veg and more to give warming dishes a deliciously different twist ASDAGOODLIVING.CO.UK | 27

Veg-topped cottage pie

Swap classic mash for crispy carrot, parsnip and sweet potato, to top tender beef mince SERVES 4 READY IN 50 MINS PRICE PER SERVING £1.22

l 2tbsp rapeseed oil l 1 onion, finely chopped l 2 cloves garlic, crushed l 500g Butcher’s Selection Lean Steak Mince (typically less than 5% fat) l 1tbsp tomato purée l ½tsp dried rosemary l 100g frozen peas l 20g Asda Reduced Salt Meat Gravy Granules, made up to 300ml l 1 carrot, grated l 2 parsnips, grated l 1 sweet potato, peeled and grated l Spring greens, steamed, to serve 1 Preheat the oven to 200C/180C Fan/Gas 6. 2 Heat 1tbsp of the oil in a deep frying pan. Cook the onion for 4-5 mins until starting to soften. Add the garlic and mince, then cook until browned. Stir in the tomato purée, rosemary, peas and gravy. Spoon into an ovenproof dish. 3 Mix the grated veg well with 1tbsp oil and use to top the mince. Cover with foil then bake for 20 mins. 4 Remove the foil and cook for 15 mins, until the topping is golden brown. 5 Let the pie sit for 10 mins. Serve with the greens. Energy

2 ofyour 5-a-day

Each 353g serving contains Fat Saturates Sugars

Salt

Low

1,595kJ 13.4g 381kcal Med

19%

3.9g 12.0g 0.88g

20%

Low

13%

15%

of your reference intake Typical energy values per 100g: 452kJ/108kcal

28 | ASDA.COM/GROCERIES

FOOD

Beetroot lattice pies

Tangy feta cheese and crunchy walnut pieces add ﬂavour and bite to these individual pies SERVES 4 READY IN 1 HR 5 MINS PRICE PER SERVING 97p

Crispy potato & lamb hotpot

Make a succulent lamb casserole even more special with a crispy sliced potato topping

SERVES 6 READY IN 2 HRS 40 MINS PRICE PER SERVING £1.19

● 2tbsp rapeseed oil ● 2 onions, thinly sliced ● 2 carrots, chopped ● 2 x 350g packs Butcher’s Selection Diced Lamb ● 1tbsp plain flour ● 2 bay leaves ● 2tsp Worcestershire sauce ● 1 reduced-salt beef stock cube, made up to 500ml ● 750g Grower’s Selection British Baby Potatoes ● 3 sprigs thyme ● 1tbsp chopped parsley, to serve 1 Heat 1tbsp of the oil in a lidded casserole. Add the onions, carrots and lamb, then fry for 5-8 mins, until the meat is browned. Season with black pepper and stir through the flour. 2 Add the bay leaves and Worcestershire sauce to the pan, stirring to catch any bits sticking to the bottom. Add the stock, bring to

a simmer, then cook with the lid on for 20 mins. 3 Preheat the oven to 200C/180C Fan/Gas 6. 4 Meanwhile, very thinly slice the potatoes using a mandolin, and arrange the slices into short stacks. 5 Take the casserole dish off the heat and arrange the potato slices upright on top, fitting together closely to create swirling patterns. Drizzle with the remaining oil, season with pepper and top with 2 sprigs of thyme. 6 Cover the dish and cook in the oven for 1 hr 30 mins. Remove the lid and cook for another 45 mins, or until the potatoes are browned. Sprinkle with the remaining thyme and the parsley to serve. Energy

Each 417g serving contains Fat Saturates Sugars

Salt

Low

1,448kJ 13.8g 346kcal Med

17%

20%

4.6g

6.7g 0.54g

23%

Low

● 300g Grower’s Selection Cooked Beetroot ● 100g chilled unsalted butter, diced ● 225g plain flour, plus extra for dusting ● 100g Asda Feta, cubed ● 50g walnut pieces ● 300g frozen butternut squash, thawed ● 1tsp extra virgin olive oil ● 1tbsp chopped parsley ● 1 egg, beaten ● Green salad, to serve 1 Finely chop 1 ball of the beetroot and blitz with the liquid from the pack until smooth. Sieve the purée into a bowl; chill until needed. 2 In a large bowl, rub the butter into the flour until it looks like breadcrumbs. 3 Use a round-bladed knife to stir the beetroot purée into the flour mixture 1tbsp at a time, until it comes together as a stiff dough. 4 Knead briefly on a floured surface until you have a uniform pink colour.

Shape into a disc, wrap in clingfilm; chill for 20 mins. 5 Preheat the oven to 200C/180C Fan/Gas 6. 6 Meanwhile, slice the remaining beetroot and add to a large bowl with the feta, walnuts and squash. Season with pepper and stir through the olive oil and parsley. 7 Divide between 4 small individual ovenproof dishes. It should come up slightly higher than the rim. 8 Roll out the pastry to the thickness of a £1 coin and slice into strips 1cm wide. 9 Brush the edges of each dish with the egg, then top with the pastry strips, weaving into a lattice. Trim away excess pastry; reroll any trimmings if needed. Brush with egg to glaze. 10 Bake for 25-30 mins, until the glaze turns golden. Serve with the green salad. Energy

Each 272g serving contains Fat Saturates Sugars

Salt

27%

45%

15%

2,276kJ 31.8g 14.7g 11.2g 0.87g 544kcal High High Low Med

74%

12%

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

of your reference intake Typical energy values per 100g: 347kJ/83kcal

ASDA.COM/GROCERIES GOOD LIVING | 29

FOOD

Cheese & potato pie with a herby shortcrust topping

Add a twist to traditional shortcrust with fragrant green herbs – the perfect complement to this gooey cheese ﬁlling SERVES 8 READY IN 2 HRS 45 MINS, PLUS CHILLING PRICE PER SERVING 74p

● ½tsp mustard powder ● 3tbsp Asda 50% Less Fat Crème Fraîche ● 1 sprig fresh sage, leaves separated ● 1 egg, beaten, to glaze ● Spring greens and peas, steamed, to serve 1 In a large bowl, use your fingers to rub the butter into 225g of the flour until it looks like breadcrumbs. 2 Use a blunt knife to stir in the milk, chives and thyme. Bring together

on top of the pastry base, making sure the potato slices lie as flat as possible. 8 Roll out the remaining pastry, pressing the sage leaves into the top as you go. Lay over the filling then, using your fingers, crimp the edges of the pastry together. Trim off any excess. 9 Use a knife to cut a slit in the centre, then brush with the egg to glaze. 10 Bake for 1 hr 25 mins to 1 hr 35 mins, until golden brown and crisp on top. Cool for 10 mins before serving with steamed spring greens and peas. Energy

Each 190g serving contains Fat Saturates Sugars

1,534kJ 18.6g 11.2g 367kcal Med High

18%

27%

56%

Salt

3.2g 0.32g Low

Low

of your reference intake Typical energy values per 100g: 808kJ/193kcal

Photographs: Sam Folan, Stuart Ovenden, Toby Scott. Styling: Tamzin Ferdinando, Luis Peral, Davina Perkins. Food styling: Amy Stephenson, Jenna Leiter, Jayne Cross

● 120g unsalted butter, cut into small dice, plus extra for greasing ● 240g plain flour, plus extra for dusting ● 3-4tbsp semi-skimmed milk ● 1tbsp chopped chives ● 1tbsp fresh thyme leaves ● 400g white potatoes, peeled and cut into wafer-thin slices ● 125g Asda 30% Less Fat Mature British Cheese, grated ● 1 onion, thinly sliced

with your hands, adding 1tbsp cold water if the dough is too crumbly. 3 Knead the dough on a floured surface. Shape into a disc, wrap in clingfilm and chill for 20 mins. 4 Preheat the oven to 180C/160C Fan/Gas 4. Grease and flour a 23cm round pie plate or shallow cake tin. 5 In a large bowl, toss together the potatoes, cheese, onion, mustard and remaining flour. Stir through the crème fraîche and season with pepper. 6 On a floured surface, roll out about ½ of the pastry until it’s a little larger than the pie plate, then use to line the plate. 7 Layer the potato mixture

30 | ASDAGOODLIVING.CO.UK

ADVERTISEMENT FEATURE

Fresh look

With new, totally recyclable packaging, our growing herbs are now an easy way to go green

Photograph: Toby Scott. Styling: Davina Perkins

lways handy for adding wonderful fresh flavours to meals, our Growerâ&#x20AC;&#x2122;s Selection growing herbs now come in potless root-plug form. These are ready for you to plant in a stylish container for the kitchen, grow in the garden or a window box, or simply pop into a cup or bowl of water. Gone are the previous plastic pots, plus the plants come wrapped in paper, so the packaging contains zero plastic and is recyclable, too. Win-win!

Growerâ&#x20AC;&#x2122;s Selection Growing Coriander; Rosemary; Curly Parsley; Flat Leaf Parsley; Garden Mint, Basil; Thyme, 50p each Selected stores only, subject to availability. Delivery, collection and carrier bag charges may apply. Minimum spend or minimum basket charge may apply; see ASDA.com/minimumbasketcharge for details. Delivery and collection slots subject to availability. Pots shown for illustrative purposes only

ASDA.COM/GROCERIES | 31

The ultimate

cheeseboard There’s chat around the table and you’ve shared the most wonderful meal. Now it’s time for the grand ﬁnale...

Stilton

Blue cheese is another essential. Our Stilton is intense in flavour and semi-hard with a firm texture that melts in the mouth for a smooth, piquant finish. It’s produced in one of only six creameries in the world permitted to make Blue Stilton. Extra Special Blue Stilton, £1.55 (200g; £7.75/kg)

Cheddar

If there’s one must-have on a classic cheeseboard, it’s Cheddar. It’s a British staple, so invest in a good one. This award-winning Cheddar is made in Somerset to a 150-year-old family recipe, using the milk from cows that graze lush pastures. The flavour is complex yet rounded, balancing the sweet notes with creaminess and nuttiness. Extra Special Wyke Farms Vintage Reserve Cheddar, £2.15 (200g; £10.75/kg) 32 | ASDA.COM/GROCERIES

FOOD

Soft goat’s cheese Balance is the key to a great cheeseboard and this is smooth and creamy. The taste is clean, with that subtle but distinctive goat’s cheese tang and notes of lemon, due in part to the fine quality of the goat’s milk used. The cheese is made in the fromageries in the countryside of Poiteau-Charente, western France, using techniques based on traditional methods. Asda Soft Goats’ Cheese, £1.48 (125g; £11.84/kg)

Wensleydale with fruit

’Tis the season to eat cranberries, so add a fluffy white Wensleydale studded with this festive fruit into the mix. The cheese is mild and sweet, with a honeyed finish, contrasting with the tart flavour, bite and ruby-red of the berries. Sourced from Belton Farm, Shropshire, this adds a modern twist to a classic cheeseboard. Asda Wensleydale & Cranberry, £1.75 (200g; £8.75/kg)

Brie

A classic, mild soft cheese to please connoisseurs and novices alike, Brie originated in France but isn’t exclusive to that country – this one is made in Cornwall, using Cornish milk and double cream for added luxury. Rich and full-bodied, it has a smooth texture and soft, white edible rind and is best served ripe: firm outside, and softer on the inside. Extra Special St Endellion Cornish Brie, £1.90 (180g; £10.56/kg)

THE PERFECT TEMPERATURE The flavour and texture of cheese is at its best at room temperature. Take it out of the fridge 20 minutes before serving. Allow 200g of cheese per person

ASDA.COM/GROCERIES | 33

Once you have the classics on board, it’s time to add variety with tasty cheeses from further aﬁeld Taleggio

This soft cheese has mild, buttery notes with an unusual fruity tang. Remember, with this lovely cheese the rind is edible – absolutely delicious. The texture is similar to Brie, so why not try it for a change? Our Taleggio is cave-aged in the foothills of the Italian Alps, with all stages of its production handled by expert cheesemakers using traditional methods. Extra Special Taleggio DOP, £2.20 (200g; £11/kg)

Comté

Comté is a hard, silky-textured cheese made and slow-ripened only in the mountains of Franche-Comté, France, near the Swiss border. It has a mouth-watering sweet flavour with hints of fresh hazelnuts and caramel. Makers of Comté must follow strict rules to ensure the highest standards of flavour and quality. Extra Special Comté, £2.45 (170g; £14.41/kg)

WHICH FRUITS? A fresh alternative to chutney, fruits add sweet or sharp flavours, plus texture. Grapes, apples and figs are a classic choice, and berries, cherries and currants are also becoming popular

34 | ASDA.COM/GROCERIES

Selected stores only, subject to availability. Delivery, collection and carrier bag charges may apply. Minimum spend or minimum basket charge may apply; see ASDA.com/minimumbasketcharge for details. Delivery and collection slots subject to availability. Photograph shows serving suggestions. Alcohol can only be purchased in store or delivered between 10am and 10pm in Scotland. If you look under 25 and want to buy age-restricted products, you will need to prove your age. Challenge 25. No I.D. no sale

FOOD

Aged goat’s cheese

If you don’t usually go for goat’s cheese, this unique Cheddar-style variety may change your mind. Made from 100% British goat’s milk and aged in Somerset caves, it is firm with a clean but rich, earthy flavour, notes of sweetness and a whisper of citrus, helped along by the maturing process. Extra Special Wookey Hole Cave-Aged Goat’s Cheese, £2.50 (150g; £16.67/kg)

Triple crème blue Manchego

This Spanish speciality is made from the milk of Manchega sheep in the country’s wild La Mancha region. The tough local vegetation they eat gives the cheese its distinctive character. It’s aged for up to nine months, giving it a smooth but slightly crumbly texture and a nutty taste. If you’re a fan of Cheddar, trade up to this – you’ll be pleased you did! Extra Special Manchego, £2.50 (150g; £16.67/kg)

Fans of blue cheese will appreciate a softer option. Meltingly creamy and marbled with blue veins, this variety (a Montagnolo Affine handmade in the mountains of Bavaria, Germany) is perfect. Made with double cream for a velvety feel, Montagnolo Affine has won many prizes, including Supreme Champion at Nantwich in 2012 and World Champion at the World Cheese Awards 2013. Extra Special Triple Crème Blue, £3 (130g; £23.08/kg)

ASDA.COM/GROCERIES | 35

FOOD

Wines for cheese

Perfect pairings to bring out ﬂavours

A soft, plummy red with berry notes. Try it with Cheddar. Yellowwood Mountain Merlot*, was £4.50, now £4 (75cl)

Words: Samantha Wood. Photographs: Vinny Whiteman. Styling: Hannah Wilkinson. Food styling: Kat Mead

A refreshing dry white with citrus fruit flavours. Delicious with goat’s cheese. Extra Special Chablis Domaine de la Levée, £12.50 (75cl)

Vibrant with red fruits and a touch of spice. Enjoy with a ripe Brie. La Moneda Premium Collection Pinot Noir, was £7, now £5 (75cl)

Fresh and lightly oaked, this white is ideal with a soft triple crème blue. Extra Special Chardonnay Barossa*, was £7, now £6 (75cl)

36 | ASDA.COM/GROCERIES

FOOD

INSTA-CHEF AND AUTHOR MIGUEL BARCLAY BRINGS * US TASTY RECIPES – FOR £1 OR LESS PER SERVING

Mig igu guueeell ’ s One nee Pound ouunnndd Meal Meaalllss

Veg Vegan gan caper puttanesca a Tangy caperss and salty olives complement sweet tomatoes in this classic c Italian dish SERVES 1 READ DY IN 20 MINS PRICE PER SER RVING 54p

● 2 cloves garlic c, sliced ● ½tsp dried chilli flakes ● 200g chopped tomatoes,

from a 400g tin

● 15g capers, plus a splash

of brine from the tin

● 40g pitted black olives ● 50g dried spaghetti

Portrait photograph: Jonathan Kennedy. Portrait styling: Jenny Iggleden

STORE CUPBOARD ● Olive oil

1 Pan-fry the garlic and a pinch of the chilli flakes in 1tsp olive oil over a medium heat for about 3 mins until beginning to brown. 2 Add the tomatoes, capers, brine and olives; season with pepper. Simmer for 10 mins. 3 Meanwhile, cook the spaghetti in boiling water for 10-12 mins, until al dente. 4 Using tongs, add the spaghetti to the pan with the sauce, along with 2tbsp of cooking water, then mix together. Transfer to a plate. Sprinkle with the remaining chilli flakes to serve. Energy

1 ofyour 5-a-day

Each 379g serving contains Fat Saturates Sugars

Salt

Low

Med

1,348kJ 10.2g 322kcal Low

16%

15%

1.5g

8.3g 1.36g

Low

To watch Miguel preparing a tasty courgette cannelloni, go to ASDA.GL/ miguelmeals

23%

of your reference intake Typical energy values per 100g: 356kJ/85kcal

*Price per serving shown does not include the cost of store-cupboard staples, listed as such in the ingredients

ASDAGOODLIVING.CO.UK | 39

HOW TO…

Cook perfect white sauce Food editor Gregor McMaster shows you how to make a creamy base to use in cheese sauce, fish pie, lasagne and more

The skill

Cauliflower cheese

‘The trick is to heat the flour with the butter until cooked but not burnt, then whisk in the milk gradually for a smooth result.’

Tender white florets baked in a rich cheese sauce make a comforting side or main dish SERVES 4 (AS A MAIN) READY IN 45 MINS PRICE PER SERVING 65p

1 Melt 30g unsalted butter in a pan over a low heat – keep a careful eye on it to ensure it doesn’t burn.

2 Add 30g plain flour and cook, stirring continuously, until you have a golden-brown roux paste.

3 Slowly add 300ml semi-skimmed milk, a little at a time, whisking into the roux until smooth.

4 Heat the sauce to a gentle simmer, whisking continuously, and cook until thickened. Season with black pepper.

40 | ASDAGOODLIVING.CO.UK

1 Preheat the oven to 200C/ 180C Fan/Gas 6. 2 Bring a large pan of water to the boil and cook the cauliflower for 10 mins, or until just tender. Drain, leave to steam dry for 2 mins, then return to the pan. 3 Put the batch of white sauce in another pan. Stir in the mustard powder and nutmeg, if using, then simmer for 1 min. 4 Turn off the heat and stir in the mature cheese. Whisk until smooth then pour over the cauliflower. Stir to combine then tip into an overproof dish. Sprinkle with the Parmesan and bake for 15-20 mins, until golden and bubbling. Energy

Each 309g serving contains Fat Saturates Sugars

Salt

High

Low

1,202kJ 15.8g 287kcal Med

14%

23%

9.9g

9.0g 0.62g

50%

10%

Low

10%

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

Photographs: David Munns. Styling: Hannah Wilkinson. Food styling: Lorna Brash

l 1 large cauliflower, cut into florets l 1 batch white sauce (see recipe, left) l ½tsp English mustard powder l Pinch ground nutmeg (optional) l 100g Asda 30% Less Fat Grated British Mature Cheese l 25g Parmesan (or vegetarian alternative), grated

FOOD

‘Add ﬂavour to your white sauce with cheese, garlic or herbs – or spice it up with mustard or paprika’ ASDAGOODLIVING.CO.UK | 41

FOOD

One basket…

meals

Create ﬁve delicious meals they’ll love from one basket of shopping – all for £30 or less*

SHOPPING LIST FRESH FRUIT AND VEGETABLES

● 1 bunch Grower’s Selection Spring Onion s ● 2 loose Grower’s Selection Limes ● 3 loose Grower’s Selection Carrots ● 1 Grower’s Selection Cucumber ● 200g bag Grower’s Selection Radishes ● 360g pack Grower’s Selection Broccoli ● 1 loose Grower’s Selection Lemon ● 4 loose Grower’s Selection Red Onion s ● 150g bag Grower’s Selection British Unwashed Sliced Curly Kale

● 2 loose Asda Aubergines ● 20g pack Grower’s Selection Thyme ● 200g pack Grower’s Selection Green Beans

● 500g pack Grower’s Selection Parsnips ● 500g loose Asda White Baking Potatoes ● 120g bag Asda Beetroot, Baby Spinach

& Baby Kale Salad CHILLED ● 600g pack Butcher’s Selection British Chicken Boneless Thigh Fillets ● 300ml tub Asda 50% Less Fat Fresh Soured Cream ● 250g pack Asda 30% Less Fat Mature British Cheese ● 1.4kg Butcher’s Selection Unsmoked Gammon Joint ● 250g pack Asda Fresh Egg Macaroni FROZEN ● 150g pack Scratch Cook Chopped Garlic JARS, PACKETS & TINS ● 1kg pack Asda Easy Cook Long Grain Brown Rice ● 120g sachet Blue Dragon Teriyaki Stir Fry Sauce ● 250g pack Asda Egg Noodles ● 50g pot Blue Dragon Red Curry Paste ● 340g jar Asda Smooth Peanut Butter ● 500g pack Asda Passata ● 40g pack Asda Garlic & Herb Oven Baked Croutons STORE CUPBOARD

● Reduced-salt vegetable stock cubes ● Rapeseed oil ● Black pepper ● Skewe

MONDAY

TUESDAY

WEDNESDAY THURSDAY

FRIDAY

Slow-cooker gammon with parsnip & potato rösti p46

Gammon mac ’n’ cheese with crispy topping p46

Yakitori chicken & spring onion skewers p47

Cheesy baked aubergine with rice & green beans p50

*Makes ﬁve meals each serving four people and does not include store-cupboard staples, listed as such in the shopping list. Based on prices at time of going to press; subject to change

Spicy peanut noodles with cucumber & kale salad p49

ASDAGOODLIVING.CO.UK | 45

MONDAY

Slow-cooker gammon with parsnip & potato rösti

Succulent pulled gammon irresistibly matched with a crisp and herby root-veg rösti side

SERVES 4 READY IN 30 MINS, PLUS 8 HRS SLOW COOKING PRICE PER SERVING 85p

● 1.4kg Butcher’s Selection

Unsmoked Gammon Joint, casing removed ● 1 red onion – ½ roughly chopped, ½ thinly sliced ● 1tbsp frozen Scratch Cook Chopped Garlic ● 5 sprigs fresh thyme ● 300g parsnips, peeled ● 500g white baking potatoes, peeled ● 2tbsp rapeseed oil ● 120g bag Asda Beetroot, Baby Spinach & Baby Kale Salad ● 150ml Asda 50% Less Fat Fresh Soured Cream 1 Start cooking the gammon about 8 hrs before you want to serve. Put it in a slow cooker with 600ml water, the chopped onion, garlic and 3 sprigs of the thyme. Cover, set to low and leave for 8 hrs, turning after 4 hrs if possible. 2 After 8 hrs, carefully lift out the gammon and set aside until cool enough to handle. Shred the meat

46 | ASDA.COM/GROCERIES

using 2 forks. Return 300g of the gammon to the slow cooker to keep warm in the cooking liquid. Reserve the rest for other meals. 3 Grate the parsnips and potatoes into a clean tea towel and squeeze out the excess liquid. Tip into a bowl with the sliced red onion and leaves from 1 sprig thyme; season with black pepper. 4 Working in batches, heat some of the oil in a nonstick frying pan and add a few small mounds of the potato mixture. Press down with a spatula and cook for 3-4 mins on each side until crisp and golden. Set aside on kitchen roll while you cook the rest. 5 Remove the gammon from the cooker and serve with the rösti, salad and soured cream, garnished with the remaining thyme. Energy

Each 325g serving contains Fat Saturates Sugars

1,251kJ 8.1g 299kcal Low

15%

12%

Salt

1.3g

7.8g

2.21g

37%

Low

High

of your reference intake Typical energy values per 100g: 385kJ/92kcal

TUESDAY

Gammon mac ’n’ cheese with crispy topping

Leftover gammon, creamy parsnip purée and herby croutons give a tasty twist to this classic SERVES 4 READY IN 45 MINS PRICE PER SERVING 84p p

● 1tsp rapeseed oil ● 1 red onion, sliced ● 200g parsnips, peeled

and chopped

● 1 reduced-salt veg

stock cube, made up to 400ml ● 150ml Asda 50% Less Fat Fresh Soured Cream ● 120g Asda 30% Less Fat Mature British Cheese, grated

● 250g Asda Fresh

Egg Macaroni

● 400g slow-cooked

pulled gammon (reserved from yesterday’s meal) ● 40g Asda Garlic & Herb Oven Baked Croutons ● 260g broccoli, cut into florets ● 2 sprigs thyme

FOOD

WEDNESDAY

Yakitori chicken & spring onion skewers

A crunchy, zesty salad adds zing to these tasty kebabs with a sweet, sticky teriyaki glaze

SERVES 4 READY IN 30 MINS PRICE PER SERVING £1.52

● 300g easy-cook long

grain brown rice, rinsed ● 120g sachet Blue Dragon Teriyaki Stir Fry Sauce ● 1tbsp frozen Scratch Cook Chopped Garlic, thawed ● 600g Butcher’s Selection British Chicken Boneless Thigh Fillets, cut into 2cm pieces ● 4 spring onions, trimmed and cut into 3cm lengths ● ½ cucumber, chopped ● 200g radishes, quartered ● 1 carrot, cut into ribbons with a vegetable peeler ● 2 limes – 1 juiced and zest cut into long, fine strips; 1 cut into wedges, to serve ● 8 wooden or metal skewers

Leftover pulled gammon is perfect in pasta dishes, but also handy for sandwiches and packed lunches

1 Preheat the oven to 180C/160C Fan/Gas 4. 2 Heat the oil in a pan and fry the onion for 3-4 mins, until starting to soften. Remove from the pan and set aside. 3 Put the parsnips and stock into the pan and bring to a simmer. Cover and cook for 12-15 mins until tender. 4 Remove from the heat and blitz with a handheld blender until smooth. Stir through the soured cream and about ⅔ of the grated cheese; season with black pepper. Mix in the

1 Preheat the grill to high and line the grill pan with foil. If using wooden

skewers, soak in cold water. 2 Bring a pan of water to the boil, add the rice and cook for 20-25 mins until tender. Drain. 3 Meanwhile, put the teriyaki sauce in a large bowl and stir in the garlic. Add the chicken and stir to coat. Thread onto the skewers, alternating with pieces of spring onion. 4 Grill the skewers for 8-10 mins on each side, until the chicken is cooked through. 5 Toss the cucumber, radishes and carrot with the lime juice. 6 Divide the rice between 4 plates, top each with 2 skewers and garnish with the lime zest. Serve with the salad and lime wedges. Energy

1 of your 5-a-day

Each 505g serving contains Fat Saturates Sugars

Salt

Low

2,155kJ 6.1g 515kcal Low

26%

1.0g

11.1g 0.86g

12%

Low

14%

of your reference intake Typical energy values per 100g: 427kJ/102kcal

cooked onions, the macaroni and gammon. Tip into a 20cm square baking dish. 5 Bash the croutons into rough crumbs and mix with the reserved grated cheese. Sprinkle over the pasta and bake for 20 mins or until bubbling. 6 Meanwhile, steam the broccoli until tender. Serve with the mac ’n’ cheese, garnished with the thyme. Energy

Each 495g serving contains Fat Saturates Sugars

Salt

High

2,382kJ 17.8g 569kcal Med

28%

25%

8.4g

9.4g 4.06g

42%

10%

Low

68%

of your reference intake Typical energy values per 100g: 481kJ/115kcal

ASDA.COM/GROCERIES | 47

FOOD

THURSDAY

Spicy Spi icy y peanut noodles nood dles w with ith cucumb ber & kale kalle salad sallad d cucumber

Red curry paste and peanut buttter bring instant Thai-inspired ﬂavours to this veggie e noodle dish

Photog graphs: Dan Jones. Styling: Morag Farquha ar. Food styling: Cate Dixon

SERVES 4 READY SERVES READY IN IN 20 20 MINS MINS PRIC CE PER SERVING G 82p

● ½ red onion, thinly sliced ● 250g dried egg noodles ● 150g sliced curly kale,

washed, woody stems removed and leaves torn into small pieces ● 1tbsp rapeseed oil ● 2 carrots, cut into matchsticks ● 100g broccoli, cut into florets ● 2 spring onions, sliced ● 1tbsp frozen Scratch Cook Chopped Garlic ● 50g pot Blue Dragon Red Curry Paste ● 2tbsp peanut butter ● Juice ½ lemon ● ½ cucumber, cut into matchsticks

1 Soak the onion in water fo or 15 mins. Drain and pat dry with kitchen roll. 2 Cook the noodles in boiling water for 4 mins. Drain and set aside. 3 Bring a pan of water to th he boil, add the kale and cook for 1-2 mins until brightt cook green. Drain, rinse under a cold tap and set aside. 4 Heat 2tsp oil in a wok or la arge frying pan. Stir-fry th he carrots, broccoli, spring onions and garlic for 6-8 mins until starting to soften. mins 5 Stir through the curry paste, peanut butter and 2tbsp boiling water; add th he noodles. Cook, stirring

constantly, for 2 mins or until heated through. 6 For the salad, mix the rest of the oil with the lemon juice; season with pepper. Put the kale, onion and cucumber in a bowl and d toss wiith the dressiing. Serve with the noodles. Energy

2 of your 5-a-day

Each 357g serving contains Fat Saturates Sugars

Salt

Low

Med

1,703kJ 12.5g 407kcal Med

20%

18%

4.3g

8.2g 1.54g

22%

Low

26%

of your reference intake Typical energy values per 100g: 477kJ/114kcal

ASDAGOODLIVING.CO.UK | 49

FOOD

FRIDAY

Cheesy baked aubergine aubergin ne wiith h rice riice & green b eans s with beans

Roasted aubergin nes get a gooey ch heese and tomato topping in n this vibrant veggie dish h SERVES 4 READY IN N 40 MINS PRICE PER SERVING G £1.24

● 2 aubergines, halved d

lengthways, flesh sco ored ● 4tsp rapeseed oil ● 1 red onion, finely chopped ● 1tbsp frozen Scratch Cook Chopped Garlic ● 500g passata ● 3 sprigs fresh thyme ● 70g Asda 30% Less Fat Mature British Cheese, grated ● 200g g easy-ccook long grain brown rice, rinsed ● 200g green be eans, trimmed ● Zest and juice ½ lemon 1 Preheat the oven n to 200C/180C Fan/G Gas 6. 2 Put the aubergin ne halves into a roasting tin, scored sides up, and brush with 1tsp of the oil. Bake for 20 mins. 3 Heat 2tsp of the oil in a pan and fry the red onion and ½ of th he garlic for 5-6 mins until beginn ning to soften. Add the pa assata and 2 sprigs of the th hyme, bring to a simmer and d cook for 10 mins. Remove from the heat and discard the thyme stalks. 4 Remove the aubergiines from the oven and spo oon over the passata mixture. Sprinkle with the cheesse and return to the oven for 15 mins or until the cheese is bubb bling. 5 Meanwhile, bring a large pan of water to the boil and add the rice. Cook for 25-30 mins until tender, then drain. 6 Blanch the green beans 50 | ASDA.COM/GROCERIES

in a pan of boiling water for 2-4 mins until bright green. Drain then return to the pan with the remaining oil and garlic. Cook for 2-3 mins until tender. Remove the beans from the heat, toss with the lemon zest and juice, then stir into the rice. 7 Season the aubergines with bla ack pepper and sprinkle with the rest of the thyme. Serve with the green beans and rice. Energy

2 of your 5-a-day

Each 468g serving contains Fat Saturates Sugars

Salt

Low

1,566kJ 11.2g 374kcal Low

19%

16%

3.3g 10.3g 0.94g 17%

Low

11%

16%

of your reference intake Typical energy values per 100g: 335kJ/80kcal

A pack of ready-chopped frozen garlic is a great way to add flavour to midweek meals, without the waste of unused cloves

FOOD

FROM QUICK DISHES TO FAMILY DINNERS, OUR EASY RECIPES ARE HERE FOR ALL YOUR NEEDS

Maake k it… itt

WITH 5 INGREDIENTS*

Cheat’s mixed seafood paella

STORE CUPBOARD ● 1tsp rapeseed oil

SERVES 4 READY IN 20 MINS PRICE PER SERVING £1.52

1 Heat both packs of rice in the microwave according to the pack instructions. 2 Heat the oil in a large frying pan on a low setting. Fry the fine beans and frozen seafood cocktail, stirring regularly,

Made with frozen seafood cocktail, this spin on a Spanish favourite is super-quick and simple

● 2 x 250g packs Asda

Golden Veg Micro Rice ● 180g pack Grower’s Selection Trimmed Fine Beans, chopped

● 300g frozen Asda

Seafood Cocktail

● 2tbsp chopped parsley ● 1 lemon, cut into

wedges, to serve

*Does not include store-cupboard staples, listed as such in the ingredients

for 10 mins or until the seafood is heated through. 3 Stir through the rice, season with pepper and sprinkle with the parsley. 4 Serve with the lemon wedges, to squeeze over. Energy

Each 250g serving contains Fat Saturates Sugars

1,192kJ 5.3g 285kcal Low

14%

Salt

0.8g

1.8g

1.13g

19%

Low

Med

of your reference intake Typical energy values per 100g: 477kJ/114kcal

ASDAGOODLIVING.CO.UK | 53

A E GIV SHAWARMA Feed the Goodness Revolution with our delicious plant-based meat.

Subject to availability. Selected stores only. Excludes Centrals and Locals.

FOOD

Make Maake ke it… it… t…

LOW IN LOW IN S SAT AT F FAT AT

Vegan falafel wraps with spiced wedges & pickles

A tasty source of ﬁ ﬁbre, bre, these parcels are packed with zingy spices, zesty lemon and crunchy veg SERVES 4 READY IN 1 HR PRICE PER SERVING 98p

● 1 red onion, thinly sliced ● 4ttbsp white wine

viinegar ● 60 00g Maris Piper po otatoes, cut into ch hunky wedges ● 1tb bsp rapeseed oil ● 1tssp cumin seeds ● ½tsp ground coriander ● Pa ack Asda 10 Sweet Po otato falafels, halved

● 100g white cabbage,

finely sliced d

● Juice and ze est ½ lemon ● 4 wholemeal wraps ● 100g Asda Red Pepper

Houmous

● 10g mint ● 2 gherkins, quartered

lengthwayss ● 10g g fresh co oriander,, leaves picked

1 Preheat the oven to 220C/200C Fan/Gas 8 2 Toss the onion with the vinegar in a nonmetallic bowll. Sett asiide to piickkle for 30 mins, then drain. 3 Meanwhile, put the potato wedges on a large bakin ng tray and drizzle with the e oil. Toss with the cumin see eds and ground coriander. Cook for 35-40 mins, turning after 20 mins, until cookked through and golden. 4 Put the falafel halves on a baking tray. Cook for 8-10 mins,, to heat throu ugh. 5 Toss together the white

cab bbag ge and lemon juice. 6 Lay the wraps flat and sprread each one with the e houmous. Drain the cab bbage and d diviide between the wraps with the pickled onion, falafel, mint, gherkins and coriander. 7 Fold up the bottom of each wrap, then fold in the sides to form a ‘ccornet’. 8 Sprinkle with the lemon zest and serve with the spiced potato wedges. Energy

1 ofyour 5-a-day

Each 392g serving contains Fat Saturates Sugars

Salt

Low

2,411kJ 16.9g 576kcal Med

29%

24%

2.7g

11.8g 1.06g

14%

13%

Low

18%

of your reference intake Typical energy values per 100g: 615kJ/147kcal

ASDA.COM/GROCERIES | 55

FOOD

Maake k it… itt

UNDER 300 CALS

Sticky toffee pudding

A ﬂuffy ﬂuffy sponge pudding with dates and a rich toffee toffee sauce, served with creamy custard

SERVES 8 READY IN 1 HR PRICE PER SERVING 38p ● 100g chopped dates ● 75ml vegetable oil,

Fat Crème Fraîche

● 400g tin Asda Low Fat

Custard, heated, to serve

1 Put the dates in a mixing bowl and add 100ml boiling water. Soak for 20 mins, then mash with a fork. 2 Preheat the oven to

180C/160C Fan/Gas 4. Grease a 20cm x 15cm baking dish with a little oil. 3 In a separate bowl, beat together the oil, eggs, flour, bicarb, demerara sugar and 1tsp of the vanilla extract. 4 Stir the mashed dates into the pudding mixture until just combined. Pour into the baking dish and bake for 30-35 mins or until the centre springs back when lightly pressed. 5 For the toffee sauce, heat

the remaining vanilla, dark brown sugar and syrup in a pan on low, stirring, until the sugar has dissolved. Bring to a simmer. 6 Take the pan off the heat, then stir in the crème fraîche until smooth. 7 Pour the toffee sauce over the pudding. Serve with the custard. Energy

Each 121g serving contains Fat Saturates Sugars

Salt

Med

1,220kJ 10.5g 292kcal Med

15%

2.9g 32.4g 0.50g 15%

High

36%

of your reference intake Typical energy values per 100g: 1,008kJ/241kcal

Photographs: Ryan Ball. Styling: Julie Patmore. Food styling: Cate Dixon

plus extra for greasing ● 2 medium eggs ● 100g self-raising flour ● 1tsp bicarbonate soda ● 100g demerara sugar ● 2tsp vanilla extract ● 40g dark brown sugar ● 1tbsp golden syrup

● 150ml Asda 50% Less

*Per 121g serving

ASDAGOODLIVING.CO.UK | 57

New

Selected stores only. Subject to availability. *only occurring sugars

m o e c t l o e … W

FOOD

ASDAKIDS’

E I K T CH N

Recipes for KIDS, by KIDS

This month LOTTIE

makes

nachos

ASDAGOODLIVING.CO.UK | 59

MEE

LOTTIE

RE A D

NS MI

ICE PR

VING SER PE R

£1.28

SE RV E

LOTT IE'S

elcome to this month’s Asda Kids’ Kitchen, where we feature recipes created for kids, by kids. This issue, 11-year-old Lottie shows us how to make her veggie nachos, which are topped with a tangy salsa of tomatoes, courgette, aubergine, peppers and sweetcorn. Lottie was inspired by the vegetable wraps her mum and dad make, and thought it would be a brilliant idea to load crunchy tortillas with colourful veg for a tasty meal the whole family can enjoy. The results are amazing! We certainly have a kitchen superstar in the making…

SA L A S K H T I O W S O C ONACH

11 West Sussex Burgers Bubble & squeak

AGE I’M FROM

OD MY FAVE FO I HATE THE FOOD

MY SUPERP WOULD BE

OWER

In v i si b i l i ty EN IF I WAS QUE RLD… OF THE WO

I’d get rid of school !

Lottie says: ‘My parents love to make meals from scratch, so I’ve been into cooking ever since I was a baby. There’s a photo of me stirring the Christmas cake when I was about six months old! I look in books and magazines for recipes, and love Nadiya Hussain. Recently, I planned and cooked a three-course meal of fish goujons, mozzarella-stuffed chicken and homemade brownies for my family. I’m also learning about nutrition at school, which is why I think these nachos are great. The recipe makes vegetables so tasty, kids will want to eat them!’ 60 | ASDA.COM/GROCERIES

Selecte ed stores only, subject to availability. Delivery, collection and carrie er bag charges may apply. Minimum spend or minimum basket cha arge may apply; see ASDA.com/minimumbasketcharge for deta ails. Delivery and collection slots subject to availability. Childrren should always be supervised in the kitchen, especially when using g knives and other sharp tools or components, and when using th he oven or hob or handling hot food. Remember to wash your hands before and after preparing food

‘

INGREDIENTS

4 ASDA WHEAT & CORN TORTILLAS 1TBSP RAPESEED OIL PINCH ASDA SMOKED PAPRIKA 1 COURGETTE, CHOPPED 1 AUBERGINE, CHOPPED 1/2TSP TURMERIC 1TSP GROUND CUMIN 100G ASDA SWEETCORN, FROM A CAN DRAINED 150G CHERRY TOMATOES, HALVED 1 RED ONION, ROUGHLY CHOPPED 2 MIXED COLOUR PEPPERS, CHOPPED 3TBSP ORANGE JUICE 75G ASDA 30% LESS FAT BRITISH MATURE CHEESE, GRATED 50G ASDA 50% LESS FAT CRÈME FRAÎCHE 2TBSP CHOPPED PARSLEY (OPTIONAL)

LET'S COOK!

1 2

Preheat the oven to 200C/180C Fan/Gas 6. Using clean kitchen scissors, cut each tortilla in half and then each half into wedges. Spread out on a baking tray in a single layer and drizzle with 1tsp of the oil. Sprinkle with the paprika and bake for 8-10 mins until golden. Heat the rest of the oil in a nonstick frying pan. Cook the courgette and aubergine over a medium heat for 6-8 mins, until soft and beginning to brown, working in batches if needed. Tip into a large bowl. Mix in the turmeric, cumin, sweetcorn, tomatoes, red onion, peppers and orange juice and season with black pepper. Heap the salsa on top of the tortillas and sprinkle over the cheese. Bake for 6-10 mins more until the cheese has melted. Dollop on the crème fraîche and finish with a sprinkling of chopped parsley, if you like.

4 5

Energy

1 of your 5-a-day

‘

Secret-ingredient orange juice adds a lovely refreshing, zingy ﬂavour to the salsa

FOOD

LOTTIE SAYS…

I loved being part of the cookery team today. Preparing all the vegetables with the help of food editor Gregor was great practice for my chopping skills. I often watch YouTube food tutorials with my parents and, after today, I can’t wait to do more cooking and have my own channel in the future!

Each 260g serving contains Fat Saturates Sugars

Salt

Med

Low

1,240kJ 11.7g 296kcal Med

15%

17%

4.7g

9.9g 0.68g

24%

11%

Low

11%

of your reference intake Typical energy values per 100g: 477kJ/114kcal

Watch…

Lottie and her sister Bella, six, make nachos at @ASDA on IGTV and Pinterest

ASDA.COM/GROCERIES | 61

FOOD

CALLING ALL STAR COOKS!

oes your child love to cook? Then they could be recreating their favourite dish especially for Good Living! We’re looking for kids aged 5-14 to show us their own unique take on a simple family classic and show off their kitchen skills – with our professional food team on hand to assist, of course. They’ll get to see their creation in Good Living magazine, on Asdagoodliving.co.uk and across our social media channels. So if your little kitchen star has got what it takes, we want to hear from you. Get in touch today (see right for details), and we could make the magic happen!

HOW TO SIGN UP

To enter, send us a short video clip of your child telling us about their favourite family dish and why they love to cook it. Email it to editor@asdagoodliving.co.uk with Asda Kids’ Kitchen as the subject. Include their name and age, plus confirmation that you have read and understood the terms and conditions.

IF CHOSEN, THEY'LL GET…

A trip to London for a professional photo and video shoot, including transport (for the child and one guardian) to and from the shoot, a night in a London hotel, breakfast and lunch Their recipe and photos in Asda Good Living magazine and on Asdagoodliving.co.uk Their cooking video shown on Asda’s social media channels, including Instagram, Facebook and YouTube A special Asda Kids’ Kitchen goody bag full of surprises!

Terms & Conditions: Only UK resident children aged 5-14 at time of entry with applications including a video detailing their name, age, favourite dish and why they love cooking it will be considered. Applications must be emailed to editor@asdagoodliving.co.uk with ‘Asda Kids’ Kitchen’ as the subject and must include ‘I have read and understood the Terms & Conditions’. Entry closes at 11.59pm on 31 May 2020. Successful applicants will receive: a day’s photo and video shoot in London with a professional photographer and videographer; their recipe and photoshoot pictures printed in an issue of Asda Good Living and on Asdagoodliving.co.uk; and their recipe filmed for Asda’s social channels including Instagram, Facebook and YouTube. A night in a twin room at a 3-star London hotel and all required transport will be provided. Children must be accompanied by a parent or legal guardian to the photoshoot, which will run from approx 10am until 4pm. No purchase required. See ASDA.GL/terms for full Ts & Cs. Privacy: Entries must be made by the parent/guardian of the child. By entering you give permission for Asda to use the personal information (video etc) in the ways set out in the Ts & Cs. Only Asda and our partner Hearst will have access to entries, in order to run this experience. Unsuccessful entries will be deleted within one month of the closing date. To find out how Asda looks after personal information and your privacy rights, please visit our Privacy Centre at ASDA.com/privacy

62 | ASDAGOODLIVING.CO.UK

Photographs: Andrew Burton, Terry Benson. Illustrations: Getty Images. Styling: Luis Peral, Morag Farquhar, Hannah Wilkinson. Food styling: Vicki Smallwood, Lorna Brash, Lottie Covell

Could yourr litttle fo ood die be our next Asda Kids’ Kitchen star?

Selected lines only. Selected stores only, subject to availability. Visit www.asda.com/haveyouherd to find out more.

Get set for Christmas! Bake Off ’s Briony shares a super-easy festive fruitcake recipe that’s perfect for you to make ahead, ready to decorate nearer the big day…

Briony’s simple Christmas cake

SERVES 22 READY IN 4 HRS, PLUS SOAKING AND FEEDING PRICE PER SERVING 64p ● 350g raisins ● 250g currants ● 250g dried cranberries ● 50g glacé cherries ● 100g mixed peel ● 175ml sherry (vegan, if preferred)

or cold strong tea (no milk)

● 250g unsalted butter, melted,

plus extra for greasing

● Zest 1 orange ● Zest 1 lemon ● 50g flaked almonds ● 200g light muscovado sugar ● 4 medium eggs, beaten ● 300g plain flour ● 1tbsp ground ginger ● 2tsp ground cinnamon ● ½tsp allspice ● Sherry (vegan, if preferred),

spiced rum or cold tea, to feed the cake

1 At least 1 day (but no more than 7 days) before you start to make the cake, put the dried fruits, cherries and mixed peel in a large bowl. Add the sherry or tea, cover and leave to soak. 2 When ready to make the cake, preheat the oven to 150C/130C Fan/ Gas 2. Grease a 20cm loose-bottomed springform cake tin with butter, then line the base and sides with at least 2 layers of baking paper. 3 Mix the soaked fruits, butter, citrus zests, flaked almonds and muscovado sugar in a large bowl. Add the eggs and mix again. Stir in the flour and spices. Pour into the cake tin and bake for 3 hrs-3 hrs 30 mins, until a skewer inserted into the centre of the cake comes out clean. Remove from the tin and leave to cool completely. 4 Wrap the cake in baking paper, put in a lidded tin or airtight container

Briony says: ‘I love the lead-up to Christmas, when festive songs, films and food start to make an appearance. Stir-up Sunday [the last Sunday before Advent, 24 November this year] is the traditional day for making a Christmas pudding or cake, so get the family together and give everyone a turn at stirring the mixture while making a wish. I usually begin my Christmas baking at this time: mince pies (my husband Steve’s favourite), gingerbread and, of course, the cake.’ 66 | ASDA.COM/GROCERIES

and then store in a cool, dark place. 5 Each week, open the tin, unwrap the cake and ‘feed’ with 1-2tbsp sherry, rum or cold tea – see p68. Rewrap, replace the lid and keep cool. 6 A few days before Christmas, it’s time to decorate the cake. Use royal or ready-to-roll icing for a traditional finish, then add festive touches, such as star-shaped biscuits (see below) or Christmas trees, cut out of icing. Embellish with white piping icing and glitter spray or silver balls. ● Turn the page for gluten-free and vegan ingredient swaps. Energy

Each 102g serving contains Fat Saturates Sugars

Salt

High

Low

1,434kJ 12.2g 343kcal Med

17%

6.4g 36.7g 0.24g 32%

High

41%

of your reference intake Typical energy values per 100g: 1,406kJ/336kcal

FOOD

Briony BAKES

Made Brionyâ&#x20AC;&#x2122;s cake? Share your festive creations on Instagram and tag them #Asda

Selected stores only, subject to availability. Delivery, collection and carrier bag charges may apply. Minimum spend or minimum basket charge may apply; see ASDA.com/minimumbasketcharge for details. Delivery and collection slots subject to availability. Alcohol can only be purchased in store or delivered between 10am and 10pm in Scotland. If you look under 25 and want to buy age-restricted products, you will need to prove your age. Challenge 25. No I.D. No sale

ASDA.COM/GROCERIES | 67

FOOD

‘Feeding’ is infusing a cake with small amounts of liquid, such as rum, sherry or tea, to keep it moist and add flavour. Watch Briony show you how it’s done @Asda IGTV

1 The first step before you start baking or feeding the cake is to soak the fruit. This will give you a richer flavour. If you do this the night before baking, heat the liquid, then pour over. 2 Feed your cake with rum, sherry or cold tea once a week. Start by piercing holes with a skewer to help the liquid infuse. 3 Drizzle over 1-2tbsp with each feed – no more or the cake may become soggy. Let the liquid soak in, then store the cake until the next time.

MAKE YOUR CAKE GLUTEN-FREE

Swap the plain flour for the same amount of gluten-free plain flour and try one of the additions below to get your preferred texture… ● Add a mashed banana to help stop the cake from becoming too crumbly. ● Add 1tsp of the thickener Xanthan gum to give a springy texture. ● Swap a spoonful of the flour for ground almonds to help keep the cake moist.

VEGAN SWAPS ● Use dairy-free spread instead of butter for a springy texture. ● Swap each egg for 1tbsp apple sauce to keep the cake moist. ● For an easy, vegan-friendly decoration for the cake, simply dust with icing sugar. ● Free of dairy, wheat and gluten, Asda Free From Dark Chocolate Truffles make an easy and indulgent topping.

68 | ASDAGOODLIVING.CO.UK

For full gluten-free and vegan Christmas cake recipes, plus our easy icing and biscuit bakes, go to ASDA.GL/brionyxmas

As told to Harriette Casey. Photographs: Ant Duncan. Styling: Rob Merrett. Additional food styling: Lorna Brash

HOW TO FEED YOUR CAKE

Alcohol can only be purchased in store or delivered between 10am and 10pm in Scotland. 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

ENTS

WE REVIEW THE BEST ENTERTAINMENT SO YOU CAN KICK BACK & UNWIND…

BOOKS OF THE MONTH

Me time

Good Living’s senior sub editor, Gwennan Thomas, picks new books, DVDs and games for a night in

DVDS & GAMES

FAMILY FUN

Photograph: Alamy

Diary of a Wimpy Kid: Wrecking Ball by Jeff Kinney, £7 ‘I felt Greg’s pain as I read this – so very tweenage me. Not that it stopped me from laughing at him. The perfect stocking filler for primary school kids.’ Release date 5 November

Blue Moon by Lee Child, £10 ‘Jack Reacher’s back with wrongs to right – just the job to read on the train to work. But be warned, you may be so gripped, you end up missing your stop. Like I did. Ahem!’

Disney: The Lion King DVD, £10 ‘I love the 1994 animation so I was nervous about this remake, but it’s epic. It’s still rocking Hakuna Matata (phew!) and most of the updates are welcome, such as a fiercer Nala and a new song, Spirit, both courtesy of Beyoncé. The CGI is stunning, but Scar and the hyenas may be too scary for very little ones. Gather your pride for a viewing party, or watch it with the cat. Either way, you’ll love it!’ Release date 18 November

ACTION Spider-Man Far From Home DVD, £10 ‘I’ve always had a soft spot for Spidey, and Tom Holland’s version is awesome. Action-packed, funny and a total must-see.’ Release date 11 November

KIDS

Pokémon Sword and Pokémon Shield for Nintendo Switch, £44 each ‘I can’t get enough of battling to be the best in the UK-inspired Galar region!’ Release date 15 November

LIMITED-EDITION – EXCLUSIVE TO ASDA

Star Wars – A New Hope 7" and Star Wars – The Empire Strikes Back 7", Coloured COMING SOON Vinyls, £15 each ‘Two iconic film-score tracks on 7" coloured vinyl – snap these up while you can!’ Release date 29 November

Doctor Who: Max Warp Vinyl, £15 ‘I’ve been watching Doctor Who since I was a kid, so this audio drama, with Paul McGann as the Eighth Doctor and featuring a Top Gear parody, is a real treat.’ Release date 15 November

ASDA.COM/GROCERIES | 71

Clear winner At Asda Opticians we offer total transparency, so the price you see is the price you’ll pay

hen it comes to buying glasses at Asda Opticians, value, quality and service are always a top priority – as is total transparency when it comes to our pricing. So, once you’ve chosen your frames from our varied range of styles, you’ll find no hidden extras. That’s because the price of the frames includes everything you need for

your prescription, from thinner lenses* to scratch-resistant and anti-reflective coatings, plus tints and sunglasses. What’s more, if you buy a second pair from our great-value £80 or £110 ranges, you’ll save £40 – you can even choose prescription shades as the second pair. At Asda Opticians, the price you see really is the price you’ll pay.

BUY ANY 2 GLASSES, SAVE £40 CAN’T DECIDE?

Please speak to an Optical Colleague for more information

£80 EACH

2 FOR £120 £110 EACH

2 FOR £180 72 | ASDA.COM/OPTICIANS

ADVERTISEMENT FEATURE

Our prices include: frames, single-vision or digital varifocal lenses (if required for your prescription), thinner lenses (if required for your prescription), tinted lenses (if chosen) and anti-reflective and scratch-resistant coatings. Available in stores with an Asda Opticians. We accept prescriptions from other Opticians. Subject to availability. Certain lens brands are excluded; speak to an Optical Colleague for further details. Brands and frames subject to availability. The ‘2 for’ price is based on two pairs of glasses from the same price range being purchased together for the same customer. Includes frames from our £80 and £110 ranges. For full details, terms and conditions, please speak to an Optical Colleague in store. The price doesn’t include an eye test, which costs £19 at Asda Opticians but is free for those entitled under the NHS with an NHS voucher. *If required for your prescription

ASDA.COM/OPTICIANS | 73

Styyle Coat, S-XXL, £46

Keep it cosy Beat the winter chill with this quilted coat from George

Words: Rebecca Shepherd

ake this the year you welcome winter! There’s no better excuse to pull on this extra-padded, rain-resistant coat from George’s new Winter Neutrals range. Designed with a faux fur-lined hood and super-deep pocketing, this seasonal staple comes in goes-with-everything beige. Wear over your LBD or off-duty denim and trust that whatever the British weather throws your way, you’ll look great and stay snug. It’s your ideal winter warmer!

Selected stores only, subject to availability. Online delivery charges may apply

GEORGE.COM | 75

STYLE & BEAUTY

set the tone

Tonal dressing is a quick and easy way to look fabulously put-together – so nail the trend with our simple tips

PICK A COLOUR

The key to tonal dressing is to choose a palette and build your look using different shades of the same base colour. To add more interest, mix textures: think a muted coral knit with bobble details, teamed with a rust cord skirt. Finish off with a faux-fur stole in baby pink, and a pink quilted clutch. Jumper, XS-XL, £18

Stole, £10

Skirt, 8-24, £14

Bag, £14

From left: Coat, XS-XXL, £36; blouse, 8-24, £16; jeans, 8-20, £14. Coat, 8-24, £40; jeans, as before; scarf, £12. Coat, 8-24, £26 Selected stores only, subject to availability. Online delivery charges may apply

GEORGE.COM | 77

ADD A PRINT

Fan of animal prints? How about checks? You’ll be pleased to know that these hot-off-the AW19 catwalk trends work brilliantly when it comes to tonal dressing. Again, choose your base colour – even beige can turn heads when styled tonally – then work in your prints. Clash two different checks, add a neutral tunic, then finish off with snake-print accessories to look polished to perfection. Winter, we are so ready for you!

Bag, £14

Trousers, 8-24, £14

Sandals*, 3-9, £19

Coat, 8-24, £26 Tunic, XS-XL, £18

Right: Scarf, £12; cardi, XS-XL, £25 78 | GEORGE.COM

STYLE & BEAUTY

BREAK IT UP WITH ACCESSORIES Sometimes, the little things make the biggest impact. Accessories are a great way to instantly breathe new life into your wardrobe: we’re talking baker-boy hats, cross-body bags, pointed ankle boots, leather gloves, soft-as-can-be

scarves, chunky belts and statement earrings. Just remember to make sure they’re from the same colour palette (perhaps with a neutral piece or two) and you can’t go far wrong!

Beret, £8

Dress, XS-XL, £18 Hat*, £8 Bag with card holder, £12

Earrings**, £5

Gloves*, S-L, £12

Boots, 3-9, £16

Selected stores only, subject to availability. Online delivery charges may apply. *Available online only. **Available in store only.

GEORGE.COM | 79

Words: Rebecca Shepherd

Belt, £8

STYLE & BEAUTY

3 ways to weaR Ta p i nto t h is s e a s o n’s h ot te s t t re n d a n d m a ke a f l o r a l - p r i n t f ro c k wo r k a s h a rd a s yo u d o , wi t h l o o k s fo r a ll wi nte r l o n g

Winter wonder

All the textures

Layer up

Not just for summer, florals have had a new-season revamp that introduces longer hemlines and beautifully muted colour palettes. For a smart, out-and-about look, match your bag and boots to the shade of the print, then beat the chill with a teddy-style coat. Toasty!

The cardigan has come into its own this winter, with a longer, looser cut that makes a perfect match to a calf-length midi. Style with a sleek tan clutch bag and block-heel slingbacks, and finish with a long, snuggly knitted scarf to mix up the textures.

A stylish way to make sure you’re ready for the elements is to embrace the art of layering. Mix and match a feminine dress with a statement cable-knit jumper, slip on chic boots, and add a matching hat and mock-croc bag for extra fashion points. You’re good to go! Hat*,

Midi dress, 8-22, £22

Earrings**, £5

£8

Earrings**, £4

Scarf, £14

Jumper, XS-XL, £18

Jacket, 8-24, £28

Words: Rebecca Shepherd

Coat, XS-XXL, £36

Bag, £18

Alice band**, £5 Boots 3-9, £20

Bag, £14

Bag, £16

Cardigan, XS-XL, £25 Shoes*, 3-9, £19

Selected stores only, subject to availability. Online delivery charges may apply. *Available online only. **Available in store only

Boots, 3-9, £15 GEORGE.COM | 81

STYLE & BEAUTY

The boot reboot Put your best foot forward with our pick of th is s e a s o n’s to p fo ot we a r m u s t- h ave s 1

1 Taupe midi boot*, 3-9, £15. 2 Banana-heel boot, 3-7, £20. 3 Western zip boot, 3-9, £15. 4 Midi boot*, 3-9, £15. 5 Cone-heel boot, 3-7, £20. 6 Panel ankle boot, 3-9, £20. 7 Knee-high boot*, 3-9, £25. 8 Knee-high buckle boot*, 3-9, £25 Selected stores only, subject to availability. Online delivery charges may apply. *Available online only

GEORGE.COM | 83

Soa oak ak itt u !

Feel the stress of the day melt away with our new range of bathtime beauties

h, me time. It’s a phrase we hear a lot but seldom get the chance to indulge in. Well, we have the perfect excuse. From bath bomb fizzers to whipped soaps and luxurious bath oils, we’ve worked with UK fragrance houses to develop exclusive products that are inspired by nature and will leave you feeling revitalised and refreshed. Now all you have to do is sit back and relax...

Ente wild r a ma berry gical wor l d

Rainbow Bath Bomb Fizzer, £2 (150g; £1.33/100g)

Magical Poop Bath Fizzer, £2 (150g; £1.33/100g)

Unicorn Giant Bath Fizzer, £5 (500g; £1/100g)

84 | ASDA.COM/GROCERIES

STYLE & BEAUTY

Bath Bomb Rocket Bath Fizzer, £2 each (150g; £1.33/100g) Bath Bomb Giant Cosmic Bath Fizzer, £5 (500g; £1/100g)

Supe r-s

ant fizz fragr ized

ow d t n u o C

d e… i s n i y e to h t o t n

32 for

Slab Squared Bath Fizzer, £2 (150g; £1.33/100g)

Be You-nicorn Bath Fizzer**, £2 (150g; £1.33/100g)

Turn the page for more pampering bathtime treats… ASDA.COM/GROCERIES | 85

This stripy soap looks as pretty as it smells. Layered Soap Slice, £3 (100g) Contains floral extracts to help soothe and calm. Whipped Bath Soap in Lavender & Lilac, £3 (240ml; £1.25/100ml)

32 for

This fruity jelly body wash is enriched with vitamins. Wel-jel! Gel-ee! Shower Gel in Very Berry, £3 (240ml; £1.25/100ml)

Gently exfoliates to leave lips feeling oh-so-kissable… Lip Scrub in Rain-Glow, £1.50 (20g; £7.50/100g)

With berry extracts to help brighten and refresh skin. Get your glow on! Clay Face Mask in Red Berry, £2 (100ml; £1/100ml)

86 | ASDA.COM/GROCERIES

STYLE & BEAUTY

Swirl into your bath for an inviting, soothing soak. Smells divine, too! Bath Powder in Sea Dust, £3 (240ml; £1.25/100ml)

Made with olive oil, this is mouldable for washtime fun. Squishy Soap in Tangy, £3 (100g)

Great gifts Treat someone special to a wonderful beauty box packed with goodies…

Make it a totally indulgent pamper time! This scrumptious selection includes a star bath fizzer, whipped bath soap, clay face mask, stripy soap and lip scrub. Star Treatment Beauty Pamper Box, £5.50

Bring a little cheer with this festive set containing reindeer, Santa and sparkly star bath fizzers. Fizztive Fun Christmas Pamper Box, £5.50

ASDA.COM/GROCERIES | 87

Photographs: Dennis Pedersen

Pour a little in the bath, then lie back and relax… Bath Oil in Under the Sea, £3 (95ml; £3.16/100ml)

Health

Awake all hours

A good nightâ&#x20AC;&#x2122;s sleep is essential for our health and happiness, but what if your rest is regularly disturbed? Four non-sleepers share their stories AMANDA BURGESS, 28, from London, works in IT. She first started sleepwalking at the age of 16.

LYNNE SMITH, 56, is a customer advisor from Essex. She has suffered from chronic insomnia for the past six years.

VINNY WHITEMAN, 35, is a photographer from Reading. He has been a snorer since the age of eight.

TAYLOR ANDERSON, 34, is a magazine editor from Surrey. She has talked in her sleep ever since she was a child.

GOOD LIVING | 89

It used to be that getting by on a few hours of sleep a night was seen as a badge of honour, marking you out as a toughie not in need of the rest that’s essential to everyone else. But as sleep expert Dr Neil Stanley explains, ‘Research shows that poor sleep has detrimental effects on many aspects of health, both physical and mental. We neglect it at our peril.’ Here, four people share how it feels to live with sleepless nights, plus Dr Stanley offers advice on how to get a good night’s rest. Can you tell us about your sleep disorder and how it affects you? Vinny: My snoring is really bad once or twice a week, usually when I’m really tired. Sometimes it’s so loud I wake myself up and then I struggle to get back to sleep. I do feel self-conscious about my snoring, which hasn’t been helped by friends recording me in the past! Taylor: I sleep-talk more when I’m tired, too. It’s like being in a dream. I’ll wake up while I’m talking and not realise that the dream has ended – so I think that whatever I’m talking about is real. It’s as if I’m half-asleep, half-awake. Once I kept saying to my husband that we needed to let the dog out, even though we don’t have a dog... Amanda: When I sleepwalk, it’s how I imagine it feels to be hypnotised because I’m utterly convinced by what is going on in my head. I tend to have the same recurring dream that there’s an intruder in the house and, for some reason, I need to tidy my room. Then I get up and start shoving any clutter under my bed. I usually wake up after about five minutes, but by then I’m really stressed and can’t get back to sleep. Lynne: My insomnia means I only get about three or four hours sleep a night.

‘I talk in my sleep to my husband, telling him to let the dog out – but we don’t have a dog…’

I just can’t switch my brain off. If I go to bed at 10pm, I’ll lie awake for hours, so I tend to stay up really late. When did your sleep disorder start? Vinny: I was about eight. My brother would wake me up to tell me to stop snoring so loudly. But I didn’t take it seriously until my teens, when I started staying at friends’ houses and they’d

send me off to sleep in another room because I sounded ‘like a freight train’. Taylor: I’ve talked in my sleep since I was young, but it got worse about two-and-a-half years ago when I was pregnant with my son, Dylan, now two. It happens more when I’m tired – and in the early stage of my pregnancy, I was exhausted. Sleep-talking was one of the first signs I was pregnant, in fact! Amanda: I started sleepwalking when I had just turned 16 and was really stressed about exams. One of the first times it happened,

HEALTH & WELLBEING

I just stood at the top of the stairs shouting for my mum because I thought she’d been calling up to me. Lynne: I never had any problems sleeping until I started the menopause at the age of 50. I’ve suffered from chronic insomnia ever since. How does your sleep disorder affect your day-to-day life? Vinny: I’m often tired. Last night I woke myself up snoring several times. If this pattern goes on for a few nights, I’ll get seriously overtired, which will cause the snoring to get worse – so the situation spirals. Taylor: I’m lucky that talking in my sleep doesn’t disrupt my sleep patterns too much, so I’m not really affected by tiredness in the day. Amanda: When I’ve had a few bad episodes of sleepwalking, I start worrying about the next one. I get really anxious that I’m going to do it

again that night and then can’t sleep because I’m worrying so much. Of course, when I finally do fall asleep, I’m much more likely to sleepwalk! Lynne: When my insomnia first started I was really stressed about it. I thought I was going to have to give my notice at work because I was just so tired all the time. I reduced my hours and that did help. When I do finally get to sleep, I need four alarms to wake me. The alarms get progressively louder – the final one plays Smells Like Teen Spirit by Nirvana. That gets me up! Does your sleep disorder affect your partner? Vinny: My girlfriend Merrily works as an assistant radio producer and goes to work at 3.30am, so I do worry about waking her. Luckily, she’s quite a deep sleeper, but once or twice she has had to move to the sofa. Taylor: I often wake my husband Dean with my sleep-talking. I know it stresses him out as he’s usually half-asleep himself, trying to figure out if what I’m talking about is real. Amanda: My boyfriend Simon does get disturbed by it. Recently he found me picking bits of tissue off the floor in the middle of the night, saying that I was cleaning. Often when it happens I don’t recognise him, so I just stare at him.

‘I only get three or four hours sleep a night – I can’t switch my brain off’ Lynne: My insomnia doesn’t affect my husband Jon at all. When he goes to bed, he’s straight out for the count and sleeps solidly until he has to get up at 4am for work. It’s all right for some! What’s your typical bedtime routine? Vinny: I don’t really have one. An early night for me is about 10pm, but otherwise bedtime is anything between 11pm and 1.30am. I’ve never

*Source: Lightwave. **Source: British Snoring & Sleep Apnoea Association. †Source: chemist-4-u.com/sleep-study. ††Source: The Great British Bedtime Report (The Sleep Council)

the average brit takes 33.5 minutes to fall asleep, with 79% of people getting frustrated that they can’t nod off quickly* IN the UK, tHere are 10.4 million men and 4.5 million women who snore** 8.6% of people in the UK have experienced sleepwalking† Almost 74% of brits Sleep less than seven hours a night††

really liked going to bed – I’m a bit of a night owl, I suppose. Lynne: I don’t tend to go to bed until about 1.30am either, but this is because I know I won’t be able to nod off earlier. Funnily enough, I’m most energetic after 9pm – I’ll clean the oven or get the food storage tubs out and put all the lids back on properly! Usually, I fall asleep at around 3.30am and then get up at 8am for work. Amanda: I’m the opposite. When it gets to 9.30pm, my eyes start closing. Taylor: I fall asleep really easily, too. We joke about the fact that I have a nap on the sofa at about 7.30pm after I’ve put Dylan to bed. I’m a morning person, so I usually try to go to bed for 10pm so I can get up early. Does stress or anxiety make your sleep disorder worse? Amanda: Definitely – whenever I’m stressed, I tend to sleepwalk more. Vinny: A lot of the time I can’t sleep because I overthink everything. Then the next day I’m really tired, GOOD LIVING | 91

HEALTH & WELLBEING

which leads to more snoring. I don’t think I’m very good at dealing with my emotions, so I recently started counselling to help me get my feelings out there. Taylor: Yes, I find I’m more likely to sleep-talk if I’m stressed or overtired. Lynne: I suffer from anxiety, which I think is linked to the menopause. At night, I’ll just lay there with 20 million things whizzing round in my head, even if I haven’t got any particular worries. I just can’t switch off and relax. What techniques have you tried to improve your sleep patterns? Lynne: I’ve tried everything to help, from bubble baths and reading before bed to lavender pillow mists,

but none of them have worked. I’ve spent a small fortune! I bought a shiatsu massager for my shoulders and neck, which was very relaxing, but I still couldn’t sleep afterwards. I do find a supplement that contains vitamin B6 helps, though – it seems to make me feel more energetic the next day. Vinny: I don’t drink alcohol as that definitely makes my snoring worse. I’ve had a go with the nasal strips that you wear overnight, but they

‘I find I’m more likely to sleepwalk if I’m stressed or overtired’ didn’t have any effect on me. I’ve never considered anything more invasive, such as surgery. Taylor: I take time to focus on ways to reduce the stress in my

Keep supplements out of sight and reach of children. Always read the label. Use as part of a varied and balanced diet and a healthy lifestyle

life, such as trying to do more yoga, or making time to read more or meditate before bed. My husband got one of those apps that you put under your pillow to track your sleep and he got a little obsessed with it! To me, it felt counterproductive because you end up thinking that you should be tired because the app has said you’ve only had four hours’ sleep. Amanda: I tried listening to a soundtrack of rainforest noises, but found that then I just started having dreams about being in a rainforest! I’ve tried herbal sleeping tablets as well, but they didn’t make much difference. A while ago, my boyfriend suggested that we declutter our bedroom, as my recurring sleepwalking seems to involve tidying up – and bizarrely, that seems to have helped a lot. Turn over for Dr Stanley’s tips on how to make every night a restful one… GOOD LIVING | 93

HEALTH & WELLBEING

Secrets of sleep success We asked Dr Neil Stanley, sleep expert and author of How to Sleep Well, for his top tips on how to get a restful and restorative night’s sleep

SNORING ‘Snoring is caused by your mouth, throat or airways vibrating as you breathe. It’s more likely to happen if you’re overweight, smoke, or drink alcohol before bedtime. Loud snorers can often wake themselves up and, even if they’re not aware of it, this can be enough to disturb the quality of sleep and lead to tiredness. ‘Trying to sleep on your side may help, or a pharmacist can suggest snoring relief aids such as nasal strips, which open the nostrils wider. If it is a long-term problem, see your GP who may refer you to an ear, nose and throat specialist to assess what is actually causing the snoring.’ SLEEPWALKING AND TALKING ‘Sleepwalking and sleep-talking are both caused when parts of the brain start functioning while the rest of the brain is asleep. Typically, sleepwalkers perform actions that are instinctive, such as tidying a room or even driving – so it’s key to make your environment as safe as possible so you won’t be able to put yourself or somebody else in danger. ‘Try to identify what situations are likely to lead to an episode. If being stressed seems to be a trigger, try ways to help reduce this, such as simple breathing exercises, playing soft music or meditation.’

4 ways to sleep better CREATE A SERENE SPACE ‘Your bedroom needs to be dark, quiet, comfortable and cool. The optimum temperature is around 17C. Rethink your bedding if you’re constantly too hot or cold, and try black-out blinds if you’re sensitive to light. Decluttering the room may help clear your mind as well as your space.’ QUIETEN YOUR MIND ‘It’s very hard to fall asleep if you’re stressed and anxious. Find a way to help you chill out before going to sleep, whether it’s writing down your worries, reading, meditating or listening to a relaxing podcast.’ DITCH LIE-INS ‘Your body and brain effectively start to wake up 90 minutes before you open your eyes. If you “train” your brain to wake at the same time every day, you’ll get up feeling much better.’ WORK IT… ‘Exercising during the day will help you feel tired, while being outside can help you to feel calmer. Try to avoid exercising at night, as the endorphins you produce will make you feel too energetic for sleep. It also raises your body temperature.’

Top Tech – Apps to help BEST FOR DRIFTING OFF: CALM*‡ Meditation and mindfulness made easy, plus the app has soothing sleep stories read by well-known voices.

94 | GOOD LIVING

BEST FOR ANXIOUS MINDS: PZIZZ**‡ NHS-approved, this app uses music, voiceovers and sound effects to help calm your mind before bedtime.

BEST FOR INSOMNIA: SLEEPFUL.ME†‡ Devised by experts, this programme of sleep support includes how to manage bedtimes and monitor your sleep.

*Calm is free to download and use; additional content available to purchase. **Pzizz is free to download and use; additional content available to purchase. †Sleepful is free to download and use. ‡Mobile data charges may apply

Words: Harriette Casey. Photographs: Liz Gregg, Getty Images. Hair and make-up: Ariane Young @ joygoodman.com

INSOMNIA ‘If you find yourself lying awake at night for a long period of time, my advice is to get out of bed – there’s no point staying there feeling frustrated. It’s far better to go to another room to do something relaxing, such as reading a book or listening to the radio, then go back to bed when you feel sleepy. ‘Before bed every night, repeat relaxing sleep “cues”, such as having a warm bath or cup of herbal tea. This way, you’ll retrain your mind and body to understand that these are the things that happen before sleep.’

GOOD LIVING

MY FOODIE LIFE

‘i’D NEVER WIN MASTERCHEF – MY FOOD ISN’T BEAUTIFUL’

Have you always loved to cook? Cooking is my new passion. I’ve been doing it for about four years now, ever since Danielle [Bux, his second wife] and I split up. I started getting food in and thought to myself, ‘Why don’t you start cooking?’ I’m a perfectionist and wanted to do it well, so I tinkered about and kept cooking. Now I love it! Have you been eating a healthier diet now you cook for yourself? I eat less red meat, with the exception of roast dinners, which the boys insist on having on Sundays. I eat a lot of fish, vegetables and vegan dishes. If you had to cook a dish in just 10 minutes, what would you whip up? I’d probably do cacio e pepe, a dish of pasta with cheese and ground black pepper. It’s tricky, but you can cook it in 10 minutes. Just! You’ve travelled the world. Which country comes out on top, food-wise? I love Italian food. But in London, I’m spoiled by the variety. It has the best

‘

Oysters are overrated, I think people just pretend to like them

’

of all worlds – the best of all foods. Accompanied by a nice glass of wine? I love and collect red wine. I like a nice old Château Palmer [a French red]. If you could eat in any restaurant right now, where would you go? I wouldn’t go far. The Clove Club in Shoreditch [east London] takes some beating. Its tasting menu is delicious and looks spectacular, too. I haven’t

got an artistic bone in my body, which is why I’d never win MasterChef. I can’t make food look beautiful on a plate. What’s your daily diet like? I don’t really eat breakfast. I’ll have a coffee, then a snack – today I had tomato soup and a cheese toastie. I only eat one big meal a day. I either go out for dinner or cook something around five or six o’clock. Is there any food you don’t rate? Oysters are a bit overrated. I think people just pretend to like them because they think it’s cool. Some say they’re an aphrodisiac… Well, I obviously don’t eat them, then! What’s the food like when you’re working on Match of the Day? There are chocolate and crisps on tap, so that’s my bad day. Once you start, you’re doomed. Every week, I think, ‘I’m not going to be tempted’, but by the time I go home, I think, ‘You idiot!’ because I didn’t even want them. Are you in charge of Christmas dinner? Yes, I cook it. There will usually be a couple of quirky takes in there but the star is always the turkey! Behind Closed Doors: Life, Laughs & Football, by Gary Lineker and Danny Baker, £10, is available now

GARY’S FOODIE HITS AND MISSES

HATE IT

‘Nori, the Japanese seaweed “paper” you get around sushi. I can’t bear it.’ 98 | ASDA.COM/GROCERIES

GUILTY PLEASURE ‘Crisps. Salt and vinegar. Hangover food!’

RATE IT

‘I’ve learnt to cook a lot of Indian-style dishes. I love the variety and the spice.’

Interview: Gemma Calvert. Photographs: Getty Images

Match of the Day host and former England football captain Gary Lineker, 58, lives in Barnes, west London. He has four grown-up sons from his first marriage – George, 27, Harry, 25, Tobias, 23, and Angus, 21.