Asda Magazine July/August 2015

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JULY/AUGUST MARCH C 2015 0 5 2015

Bake our competition winning cake!

Happy 50th Birthday Asda!

Join us for a great summer party

★ Recipes to celebrate the British seaside ★ Celebs’ holiday food memories ★ PLUS George Back To School Special

July/August 2015

CONTENTS

Celebrate Asda’s 50th birthday with a bumper issue of iconic recipes and drinks, special memories, retro-style fashion, and much more 19

PROMISES To provide family friendly meals that: Save you time and money ………………

Reduce your food waste by making the most of the pack sizes you’ll fnd in store

31

………………

Are nutritionally balanced, using everyday ingredients.

We love…

9

Clothes for pets Cute fashion for your dog

50th celebrations

We test each recipe at least three times in an ordinary kitchen, to make sure it works for you frst time and every time.

10 50 & fabulous Stories from Asda’s history 19 Welcome to the party Celebrate with our simple summer dishes 28 The cocktail years Grown-up drinks that

defned their decade 31 Meringues The perfect treats for get-togethers 36 Happy birthday!

Our winning celebration cake and cover recipe 41 For big kids…

Classic childhood treats with a giant twist 51 Dish of the decade Iconic recipes get a modern makeover

63 What’s for dinner?

Changing eating habits across the decades 81 Holiday food memories Chefs’ recipes inspired by childhood family trips

Food & drink

14 Partners in success We salute the suppliers who’ve been part of Asda’s story JULY/AUGUST 2015 | 3

51

Back to School Special Get kids kitted out for the new term – just turn to the back of the magazine

9

Asda editor Hannah Dove Group content editor Rachel Simhon Deputy editor Sally Shore Art director Alex Nicholas Art editors Natalie Williams, Jack Cunningham Senior designer Melina Spasic Junior designer Susan Murphy Chief sub editor Kari Wilkin Senior sub editors Sue Sharrock, Gwennan Thomas Food editor Glynis McGuinness Deputy food editor Gregor McMaster Editorial assistant Shannon Wilson Account director Jo Brooks Acting account director Nicola Davey Account managers Amy Cawthorne, Hana Rathyal Account executives Nikki Little, April Rogers Head of client services Kirsty Ware George fashion director Michael Temprano Head of sales Melanie Drummond

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10 68 Round Britain by cake A look at our nation’s great regional bakes 71 Beside the sea Enjoy a taste of the seaside with our recipes 78 Happy sundaes Kids will love making their own ice-cream treats 87 Pack a picnic Great food for days out 4 | JULY/AUGUST 2015

93 Your summer sorted Delicious no-fuss midweek meals

Fashion

97 George style Seventies-style accessories 98 Fashion flashback Be inspired by classic retro styles

ON THE COVER Beach hut cake (p38) Photograph: Terry Benson Styling: Jenny Iggleden Food styling: Bianca Nice

101 Summer checklist Kids’ holiday essentials

This month

13

Giving back to the community How the Asda Foundation is helping communities 105 The big debate Are the summer holidays too long?

When you have fnished with this magazine please recycle it.

Asda Magazine is published for Asda

by Publicis Blueprint Ltd, 82 Baker Street, London W1U 6AE; switchboard number 020 7830 3979; website publicis-blueprint.co.uk. Colour reproduction by Rhapsody Media, London. Printed in the UK by Prinovis.

Print sourced by HH Associates.

The promoter is Asda Stores Ltd unless otherwise stated. © 2015 Publicis Blueprint. 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.

Men’s & women’s designer glasses

£70 each

2

99

£

Included at no extra cost: Distinct™ advanced varifocal lenses Scratch resistant coating Anti-reflective coating Thinner lenses Designer frame Tints

Our varifocals are the same price as our single vision glasses To fnd your nearest opticians visit ASDA.com/opticians Available in selected stores only, while stocks last. Offer available from 9am on Tuesday 30th June 2015. Certain lens brands are excluded. Certain lens options are subject to prescription. The 2 for offer is based on both pairs of glasses being purchased together for the same customer. For full details and terms and conditions, please ask an Optical colleague in-store.

Š2015 Kellogg Company

Discover our range in store.

Available in selected stores only, while stocks last.

EDITOR’S LETTER

Welcome to

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. 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

July/August To help celebrate Asda’s 50th Anniversary, I’ve been let loose as editor of this special bumper issue of Asda Mag! It’s a great opportunity for me to thank you all for your continued interest and feedback.

As I look through the magazine, I’m humbled by the contribution of our colleagues, customers and suppliers – from the celebration cake on the cover, designed by our colleague Lucy Fisher, to the charity work of our Asda Foundation team, helping local communities.

Putting the communities we serve at the heart of what we do is key to our aim to be Britain’s most trusted retailer. As we celebrate our frst 50 years, and look ahead to the next 50, we have redefned our mission to save customers money, so they can live better. However you’re celebrating this summer, whether you’re going away, having a BBQ or simply enjoying the good weather, I hope it’s a great one!

Turn to p10 to take a look at Asda’s history

Andy Clarke, President and CEO of Asda

This month …

We’re delighted to have won Gold Awards at the International Wine Challenge for our Villa Vincini Amarone Della Valpolicella 2011 and Extra Special El Meson Gran Reserva 2005.

Make our brilliant beach hut cake – see p36

GET IN TOUCH Email asda.editor@asdamagazine.co.uk, or write to The Editor, Asda Magazine, Asda House, South Bank, Great Wilson Street, Leeds LS11 5AD. Call Asda on 0800 952 0101 Like Asda @asda Ð #asdamag Share your pictures #asdamag

JULY/AUGUST 2015

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7

porridge oats in a yummy

breakfast biscuit.

Available in selected stores only, while stocks last.

PRODUCTS SUBJECT TO AVAILABILITY ONLINE AND IN STORE, WHILE STOCKS LAST. MINIMUM SPEND AND DELIVERY CHARGES MAY APPLY ONLINE. PHOTOGRAPH: LEO ACKER

Welove e It’s paw-some

Bailey the dog wears: Ice-cream top

£7

Size S-XXL

Turn heads with this cute summer top and other fun outfts from our pets’ accessories range JULY/AUGUST 2015 | ASDA.COM/GROCERIES | 9

50 & fabulous

Familyfriendly stores Kids loved Asda’s fun Milk Aisle model cow from the Nineties, which gave a moo at the press of a button. And after Facebook followers voted to bring her back, ‘Daisy’ made a triumphant return to the Cheltenham store in 2011!

Celebrate Asda’s half-century with a nostalgic look back at some of our proudest achievements A new shopping experience When Asda’s frst store opened in 1965, in Castleford, it introduced the UK to a new way to shop for food. Each store was enormous, and ofered customers a mind-boggling range of products to choose from.

Like any 50-year-old, Asda has had a few image changes in its

Clockwise from top: a visit from a government minister in the Eighties; Sixties-style checkout; the frst store in Castleford

Sally Pond

1989 1965 Associated Dairies and supermarket owners Asquith merge to create Asda Stores Ltd.

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1977 Our famous TV ‘pocket tap’ adverts are screened for the frst time.

YOUR.ASDA.COM | JULY/AUGUST 2015

The George clothing range is introduced to Asda stores.

time, from store layouts to logos. One colleague who’s seen a change or two is Sally Pond, who has worked in the Dagenham store since it opened 25 years ago. From huge shifts in food trends to developments in till technology, Sally’s been there through it all.

‘To get the frst checkout conveyor belts to move, you had to work them with your feet like an old-fashioned sewing machine.

It was hard work!’

1999 Asda becomes part of Walmart Stores, the world’s biggest retailer.

2002 Our frst premium range, Extra Special, appears in stores.

HAPPY BIRTHDAY TO US!

Saving you money Asda’s famous ‘pocket tap’ TV advert frst aired in the Seventies, to highlight our commitment to low prices. Since then, the adverts have seen famous faces such as Sharon Osbourne and Julie Walters joining in the fun. To celebrate our 50th anniversary, the ‘tap’ is making a return later this year – so keep your eyes peeled.

Since 2010, our in-store Pharmacies have ofered not-for-proft IVF medication, making it more afordable for couples receiving fertility treatment. One such couple was Carla Tapping and partner Damian who, as a result, welcomed son Louis into the world in 2013.

Asda colleagues always try to go the extra mile for customers. And none more so than our oldest colleague, 90-year-old Ray Mellors, who works at the Hyson Green store in Nottingham.

Thanks, Ray!

Charity successes Asda has always been proud of its charity campaigns, including Tickled Pink. Since its launch in 1996, it has raised £43million for charities Breast Cancer Care and Breast Cancer Campaign, transforming the lives of thousands of people afected by the disease.

Supporting young talent

ger Young designer Deborah Ballin

2009 George’s 100-day moneyback guarantee on school uniforms is established.

2010 The consumertested Chosen by you range hits the shelves.

2013 We announce a project with food-bank charity FareShare, as part of our commitment to reducing waste.

As well as bringing afordable style into our homes, George Home helps develop talent, too. In hand with The Prince’s Trust, we give young designers the chance to create unique, limited-edition homeware collections for the range, with 10% of sales going to the charity.

2014 The George Home range of furniture and accessories is launched.

2015 George marks its 25th anniversary and Asda celebrates its 50th.

JULY/AUGUST 2015 | YOUR.ASDA.COM | 11

TICKLED PINK: REGISTERED CHARITY 1153433.

THE PRINCE’S TRUST: REGISTERED CHARITY 1079675 (ENGLAND & WALES); SC041198 (SCOTLAND). PHOTOGRAPH: GETTY IMAGES

Leading the way in IVF support

Happy to help

ADVERTISEMENT FEATURE

ENTER OUR

SPOT THE

MINIONS COMPETITION

FOR THE CHANCE TO WIN A MINIONS PRIZE BUNDLE The Minions are taking over Asda stores this summer – and they’ve invaded our magazine, too.

The Minions are plotting a summer holiday takeover in Asda stores across the country – and you can join in. Keep your eyes peeled for the cheeky yellow fellows in a store near you. They’ll be up to all sorts of mischief, with a range of fun activities to help keep kids entertained during the summer holidays. The whole family can join us in store for face painting, Minion hunts, surprise visitors, and lots more.

To kick of the summer madness, you could win a Minions prize bundle including a Minion lunch bag, Minion bubble gun, Haribo Minions sweets and a children’s T-shirt. Just enter our challenge – see details right.

Our prize bundle…

HOW TO ENTER R

Our little yellow friends have invaded Asda Magazine – and one reader can win a bumper bundle of prizes by counting how many mini-Minions are hiding on the pages of this month’s issue. Just remember, the Minions on this page and on the Celebrate in style feature (p48-49) don’t count towards the score. Simply enter your answer online (A, B or C) at your.ASDA.com/minions by 17 August 2015, to be in with a chance of winning.

How many mini-Minions did you spot in the magazine?

A 20 B 29 C 55

TERMS AND CONDITIONS UK only. Enter at your.ASDA.com/minions. Internet access required.

Prize draw opens 00:00 29 June 2015 and closes 23:59 17 August 2015. No purchase necessary.

Prize: 1 x Minions Prize Bundle. Maximum one entry per person. For full terms and conditions, visit asda.com/minionswin. Promoter: Asda Stores Ltd, Southbank, Great Wilson Street, Leeds, LS11 5AD

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YOUR.ASDA.COM/MINIONS | JULY/AUGUST 2015

CHARITY GRANTS

GIVING BACK TO THE

community

The Asda Foundation will award 50 Community Grants this month for our 50th anniversary – here are some projects we’ve helped so far…

Putson Community Garden Project

What we do

Each year the Asda Foundation supports Asda’s Community Life programme by providing funding for charities, community groups and other great causes across the UK. All the nominees are put forward by Community Life Champions who believe the funding would provide longterm benefts to their local community.

This month, as part of our 50th anniversary celebrations, we’re giving 50 Birthday Community Grants, of between £5,000 and £10,000, to thank customers for all their support and help improve local communities.

Hereford Based in the historic city of Hereford, this local project aims to bring communities together, and encourage older generations to share their skills and knowledge with younger people.

This year we will support more than 10,000 charities and good causes Xplode Magazine Bolton, Greater Manchester Teen lifestyle magazine Xplode showcases the journalistic talents of Bolton’s young people. The magazine team, all aged between 12-19, do everything from writing the stories to designing graphics. As well as valuable work experience, they also receive training, boosting their future employment prospects.

St Joseph’s Church Hall Clydebank Last year we funded urgent renovation work at St Joseph’s Church Hall, in the Scottish town of Clydebank – but there’s still more to do. Local people who use the hall, including scouts, senior citizens and ftness groups, now hope to make further improvements.

So far this year Asda has donated a total of…

£2.7 MILLION Donkey Sanctuary County Antrim Around 200 children a week visit the sanctuary, near Belfast. Most are autistic or have special needs and gain confdence from riding the donkeys and spending time with them. This is why funding for the new sensory garden has been greatly appreciated.

We’ll be giving away pots of

Funding a good cause

for 50 projects

ASDAfoundation.org

£5-10k

To find out more about the Asda Foundation, go to ASDAfoundation.org or visit your local Asda Community Life Champion in store. Summer is a great time to hold fund-raising parties – give it a go with our easy party recipes on p19.

JULY/AUGUST 2015 | ASDAFOUNDATION.ORG | 13

Partners in success

Meet some of the suppliers and producers who have played a part in Asda’s journey down the decades

The success story BORDER BISCUITS Scottish company Border Biscuits began life 30 years ago with four employees in a tiny factory in Lanark, before teaming up with Asda a decade ago. ‘Working with Asda helped us grow from a local business to a national brand,’ says Nicola Hainie, the frm’s technical director. ‘We expanded our factory and now make 60 tonnes of biscuits a week!’ Her team supplies Asda with 19 varieties of biscuit, including award-winning Chocolate Oat Crumbles and Dark Chocolate Gingers.

Nicola will also help judge this year’s Big Baking Bonanza in partnership with Asda. ‘It’s a search for Britain’s best biscuit recipe. I can’t wait.’

Solution provider

NSPA

Asda wanted to ofer customers spa-style luxury at home. That’s why, 11 years ago, the experts at NSPA were enlisted to develop a special range of pampering lotions, scrubs and body butters. ‘We wanted to create an exclusive range for Asda that was afordable and genuinely luxurious,’ says NSPA senior product manager Helen Cross-Fancy. ‘We’ve used the best ingredients and formulas to achieve great quality at low prices.’ The team identifes the latest beauty trends, then refnes them for Asda customers. ‘In July, we’re launching a natural baby care range that includes creams, massage oils and bubble baths,’ says Helen. ‘It feels like a natural progression.’

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JULY/AUGUST 2015

PRODUCERS

Innovator

FACCENDA

Fresh poultry producer Faccenda has been supplying Asda with British-bred poultry since the mid-Nineties.

Their innovative products include roast-in-the-bag whole chickens, launched two years ago. ‘For busy families, they’re a no-fuss way to enjoy roast chicken any time,’ says senior category manager Alastair West.

‘They come ready-seasoned and are cooked in the bag straight from fridge to oven, resulting in a succulent, tasty roast every time.’ Top-selling varieties include BBQ, garlic, and pork and sage chicken. This summer also sees the launch of citrus-fruit chicken (a 1.6kg bird feeds four).

‘It’s a great accompaniment to barbecues,’ says Alastair.

Game changers LAKELAND BAKE Carlisle-based Lakeland Bake was the frst company to produce crumpets in diferent shapes – and Asda was the frst supermarket to give them a go.

It all began with Asda’s crumpet ‘hearts’ to celebrate Valentine’s Day in 2013. They were followed

by Christmas tree crumpets, in December 2013, which proved a huge success, with 440,000 packs sold. Factory manager Tony Fountain says, ‘Crumpets are defnitely having a moment.

Ours are light and crisp, with plenty of holes – perfect.’

Global favour TAYLORS OF HARROGATE No two days are the same for Emily Hawken, a cofee buyer and blender at Taylors of Harrogate.

Her job involves tasting up to 200 cups of cofee a day at the family frm’s Yorkshire headquarters, as well as visiting cofee farms all over the world, to produce Asda’s Extra Special range of single-origin cofees from Latin America, Asia, India and East Africa. ‘We fnd beans with exceptional character, then work our magic on them to deliver the best quality cofee we can,’ says Emily, who collaborates with growers to ensure prices are fair and local communities are supported.

‘We fnd beans with exceptional character, then work our magic to deliver quality cofee’ JULY/AUGUST 2015 | 15

PRODUCERS

*KANTAR WORLD PANEL, 52 W/E APRIL 2015. **WE ASKED MUMSNET USERS TO TEST AND RATE THE QUALITY OF OUR PRODUCTS. ONLY THOSE THAT ACHIEVE AN AVERAGE SCORE OF 70% OR ABOVE RECEIVE THE MUMSNET SEAL OF APPROVAL. SOURCE: MUMSNET 2014.

ILLUSTRATION: HANNAH WARREN. PHOTOGRAPHS: GEOFF FENNEY, MARTIN HUNTER, CRAIG ROBERTSON

Market leaders

LITTLE ANGELS

Asda’s award-winning Little Angels nappy range has gone from strength to strength since its launch in 2006. It’s now the top-selling own-label nappy brand* and has been quality approved by Mumsnet**. ‘The secret of our success is that we really listen to mums,’ says marketing manager Claire Luck, who uses independent customer research, and feedback from Mumsnet. ‘Their responses fuel our development and keep us at the top of our game.’ Little Angels is the only brand that covers every stage from newborns to toddlers, with 50 diferent products including newborn nappies with soothing DreamSkin technology. ‘Mums don’t want to compromise on quality. Our nappies ofer softness, ft, absorbency and peace of mind.’

‘We really listen to mums.

It’s that real-life feedback that fuels our development and keeps us at the top of our game’

Long-term partner

POSKITT

Twenty years ago, Poskitt was a small arable farm in Yorkshire. Carrots were washed in a shed and there were just 15 employees. Today, it’s an award-winning business that supplies Asda with carrots for 50 weeks of each year, along with parsnips, swede and pumpkins. ‘Working with Asda over the past two decades has turned us into a major supplier with over 200 staf,’ says managing director Guy Poskitt. He aims to spot trends, cut waste and ofer time-saving products. So, for example, oversized carrots that normally wouldn’t make it on to the shelves are used to make ready-to-cook batons. ‘It’s all about minimising the efort for cooks,’ he says.

Quality counts

FINNEBROGUE ESTATE

When Asda was looking for a producer to develop our range of Extra Special sausages, Finnebrogue was the obvious choice. The company is acclaimed for using quality ingredients to produce premium, artisan-style products.

Denis Lynn, who founded the 600-acre Finnebrogue Estate farm, in Northern Ireland, says, ‘We only

buy pork from farmers who can guarantee their animals’ welfare – for example, by giving them space to move around. Happy pigs make great food.’ His team work hard to keep standards high. ‘Every sausage is made by hand by our expert butchers using the freshest pork cuts, to ensure it cooks well and tastes amazing.’

JULY/AUGUST 2015 | 17

Taste of

For US-style BBQ meats whatever the weather, try our oven-ready Butcher’s Selection range Bring the rich, succulent favours of an American smokehouse to your dinner table any night of the week with our tasty Butcher’s Selection BBQ range.

Inspired by a trip to the World Barbecue Championships in Tennessee, we’ve created a selection of meats in authentic-style marinades and glazes, from smoky 18

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ribs to bourbon beef brisket. All you have to do is put them in the oven.

And to make life even easier, the range is prepared ‘sous vide’, which means it is: ● Vacuum-sealed ● Expertly cooked in water ● Naturally juicier, for a melt-in-the-mouth result.

At 2 for £6*, you can enjoy a barbecue feast come rain or shine.

ASDA.COM/GROCERIES | JULY/AUGUST 2015

Butcher’s Selection Sweet BBQ Pulled Pork, £3.60 (380g; 95p/100g), or 2 for £6*

Butcher’s Selection Bourbon Beef Brisket, £3.60 (400g; 90p/100g), or 2 for £6*

Butcher’s Selection Smoky BBQ Rack of Pork Ribs, £3.60 (600g; 60p/100g)

Butcher’s Selection Classic BBQ Pulled Chicken Crown, £3.60 (505g; 71p/100g), or 2 for £6*

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. MINIMUM SPEND AND DELIVERY CHARGES MAY APPLY ONLINE. *OFFER EXCLUDES BUTCHER’S SELECTION SMOKY BBQ RACK OF PORK RIBS. PHOTOGRAPH: HOWARD SHOOTER. STYLING: ROB MERRETT. FOOD STYLING: EMILY JONZEN

ADVERTISEMENT FEATURE

SUMMER PARTY

Wecoe t t prt

PHOTOGRAPHS: TERRY BENSON. STYLING: DAVINA PERKINS. FOOD STYLING: BIANCA NICE

We’re celebrating – and you’re invited! Enjoy the ultimate favours of summer with these simply delicious dishes…

Gammon cooked in apple juice & thyme Slow-cooking the joint in a caramel-sweet glaze makes the meat extra tender SERVES 10 READY IN 4HRS PRICE PER SERVING 63p 1.4kg unsmoked gammon joint 1 small onion, halved 1 carrot, halved 1 large sprig thyme 400ml apple juice 3 level tbsp orange marmalade 3 level tbsp Dijon mustard

skin. Mix the marmalade and mustard together and brush over the joint. Return to the oven, uncovered, for 10-15mins. Serve hot or cold, thinly sliced.

Each 174g serving contains: ENERGY

FAT

SATURATES SUGARS Low

1005kj Med Med 240kcal 12.4g 4g 12% 18% 20%

3.8g 4%

SALT High

4g 67%

of your reference intake.

Typical energy values per 100g: 577kJ/138kcal

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

2 Put the joint in a roasting tin with the onion, carrot, thyme, apple juice and 200ml water. Cover the tin with foil, so it forms a tent but doesn’t touch the meat.

Crimp the foil tightly around the edges of the tin.

Roast for 3hrs 30mins.

3 Increase the oven temperature to 190C/170C Fan/Gas 5. Remove the foil from the gammon. Drain of the cooking liquid.

Discard the onion, carrot and thyme.

4 Using a sharp knife, score stripes on the gammon

Broad bean, radish & Lancashire cheese salad v A wonderful combination of spicy, crunchy radishes, tasty broad beans and tangy, creamy cheese SERVES 8 READY IN 20MINS PRICE PER SERVING 41p ● Add 450g frozen broad beans to a pan of boiling water. Simmer fast for 5mins, or until the beans are tender. Drain and rinse under cold water. ● Mix the broad beans with 1 pack radishes, topped, tailed and thinly sliced, and 1 bunch spring onions, trimmed and sliced. ● Whisk together 6tbsp olive oil, 2tbsp cider 20

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vinegar, 1tsp Dijon mustard and 1tsp honey. Stir into the vegetables. Crumble 200g Lancashire cheese on top just before serving.

Each 120g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

924kj Med High Low Low 221kcal 16.8g 6.1g 2.8g 0.36g 11% 24% 31% 3% 6% of your reference intake.

Typical energy values per 100g: 770kJ/184kcal

‘Lovely summer flavours, with a tasty, tangy dressing’

ASDA.COM/RECIPES | JULY/AUGUST 2015

Jack Cunningham, Art Editor

SUMMER PARTY Treacle-cured side of salmon The treacle glaze adds wonderful smoky favours to the fsh. It tastes great served warm or cold SERVES 10 READY IN 1HR 40MINS PRICE PER SERVING 21p 75ml black treacle 3tbsp balsamic vinegar 1tbsp coarse-grain mustard 1tbsp whisky (optional) 1 Asda Boneless Skin On Half Salmon Side 1 Preheat the oven to 180C/160C Fan/Gas 4. Put the treacle, vinegar and mustard in a small pan and heat, stirring, until smooth.

Simmer, uncovered, for 3mins. Cool for 10mins. Stir in the whisky, if using.

2 Line a roasting tin with foil, shiny-side down, then put the salmon in, skin-side down. Brush with the treacle glaze. Leave in a cool place for 30mins, then brush with more glaze.

3 Cook in the oven for 20mins or until the salmon fakes easily, brushing with more glaze halfway through.

Each 165g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1250kj Med Med Low Low 299kcal 16.5g 2.8g 5.9g 0.33g 15% 24% 14% 7% 6% of your reference intake.

Typical energy values per 100g: 757kJ/181kcal

Cucumber, strawberry & poppy seed salad v A refreshing, summery mix – give it a go SERVES 10 READY IN 50MINS PRICE PER SERVING 26P 2 level tbsp caster sugar 4tbsp white wine vinegar 1 cucumber 400g strawberries, sliced 1tbsp chopped mint 1tbsp poppy seeds

‘The salad is an unusual blend of flavours, but it tastes delicious’

Natalie Williams, Art Editor

1 Dissolve the sugar in 2tbsp boiling water. Cool, then mix with the vinegar.

2 Halve the cucumber lengthways. Remove the seeds. Slice thickly. Put in a dish. Pour over the sugar mixture. Leave for 30mins.

3 Put the cucumber and strawberries in a dish.

Sprinkle over the mint and poppy seeds.

1

of your 5-a-day

Each 115g serving contains: ENERGY

192kj 46kcal 2%

FAT SATURATES SUGARS Low Low Med

1g 1%

0.1g <1%

SALT Low

7.4g 0.01g 8% <1%

of your reference intake.

Typical energy values per 100g: 167kJ/40kcal

JULY/AUGUST 2015 | ASDA.COM/RECIPES | 21

SUMMER PARTY Tomato salad with basil mayonnaise v

Basil and tomatoes are a match made in heaven â&#x20AC;&#x201C; just ask any Italian â&#x20AC;&#x201C; and using a mix of diferent tomato varieties adds an interesting contrast in favours and textures SERVES 8 READY IN 15MINS PRICE PER SERVING 36p 4tbsp Chosen by you Fat Free Greek Style Yogurt 10 basil leaves, plus extra to serve 1tbsp lemon juice 125g Chosen by you Light Mayonnaise A variety of tomatoes such as cherry, beef and vine 1 shallot, finely chopped

1 Put the yogurt in a small bowl with the basil leaves and lemon juice.

Whizz with a hand-held blender until the basil is fnely chopped.

2 Stir in the mayonnaise and season.

3 Slice the larger tomatoes or cut into wedges. Halve

the small ones. Pile all the tomatoes in a large serving dish. Add the shallot and top with basil leaves.

4 Serve with the mayonnaise on the side.

Each 154g serving contains: ENERGY

FAT

SATURATES SUGARS

of your reference intake.

Typical energy values per 100g: 218kJ/52kcal

OR TRY... Using the basil mayo as a tasty dipping sauce for fresh prawns 22

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ASDA.COM/RECIPES | JULY/AUGUST 2015

SALT

335kj Med Low Low Low 80kcal 5.1g 0.5g 4.9g 0.15g 4% 7% 3% 5% 3%

Sizzle your way to a delicious summer with our new range of marinades, glazes, grilling oils and seasonings Available in selected stores only, while stocks last.

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. MINIMUM SPEND AND DELIVERY CHARGES MAY APPLY ONLINE

ÔThe mustard and honey glaze makes these sausages extra tastyÕ

Serve with a selection of breads from the In-store Bakery: Sourdough Boule, £1.40; Oak Smoked Tear & Share, £1.40

Gregor McMaster, Deputy Food Editor

Sticky sausage & potato salad This creamy salad with a sweet-and-sour tang is delicious warm – or make ahead and refrigerate overnight to let the favours really blend. You can use leftover cooked sausages – just glaze and put in the oven until heated through SERVES 8 READY IN 50MINS PRICE PER SERVING 47p 375g pack Extra Special Pork Chipolata Sausages 1tbsp coarse-grain mustard, plus 1tbsp for the dressing 2tbsp clear honey 600g baby or new potatoes, halved or quartered, depending on size 2tbsp mild olive oil 2tsp cider vinegar 1 small red onion, finely chopped 75g Chosen by you Light Mayonnaise 2tbsp Chosen by you Fat Free Greek Style Yogurt 2 large dill cucumbers, drained, then sliced or diced

1 Preheat the oven to 200C/ 180C Fan/Gas 6. Put the sausages in a large roasting tin. Cook for 12mins.

2 Mix 1tbsp of the mustard with the honey. Add to the pan and stir to coat the sausages. Return to the oven for another 5-7mins, or until the sausages are cooked through.

3 Remove from oven. Put the sausages on a plate, leaving the honey glaze and oil in the tin. Once cool, cut the sausages into 1cm pieces.

4 Meanwhile, boil the potatoes until tender.

Drain and put in a bowl.

5 Whisk together the oil

and vinegar, and season.

Toss with the potatoes, then add the red onion and leave to cool.

6 Mix the mayonnaise with 1tbsp mustard and the yogurt. Stir into the potato salad with the sausages and dill cucumbers.

Each 162g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1044kj Med Med Low Med 249kcal 14.7g 3.9g 6.8g 1.30g 12% 21% 20% 8% 22% of your reference intake.

Typical energy values per 100g: 644kJ/154kcal

ÔI love this colourful combination of fragrant tomatoes, basil and shallot Ð a perfect summer saladÕ

Amy Cawthorne, Account Manager

JULY/AUGUST 2015 | ASDA.COM/GROCERIES | 25

Sideless quiche v

With less pastry crust, just lots of rich, eggy flling SERVES 16 READY IN 1HR 30MINS PRICE PER SERVING 29p ● Preheat the oven to

200C/180C Fan/Gas 6.

Grease the base of a 21cm square tin and line with baking paper. Sift 125g plain four and add a pinch of salt.

Rub in 75g butter until it resembles breadcrumbs. Mix in 1 egg yolk and 1tbsp cold water to make a stif dough. ● Roll out on a foured surface to 21cm square, then put in the tin. Lay baking paper on top. Add baking beans or dry rice.

Bake for 10mins. Remove the paper and beans or rice.

Return to the oven for 5mins.

Cool. Reduce the heat to 180C/160C Fan/Gas 4. ● Add 125g Extra Special Asparagus Tips to a pan of boiling water. Simmer for 3mins. Drain. Put on a plate lined with kitchen roll. ● Fry 4 sliced spring onions in 1tsp sunfower oil over a low heat for 3mins or until soft. ● Grease the sides of the tin.

Sprinkle 50g grated Double Gloucester over the base.

Scatter on the onion and put the asparagus on top. ● Lightly beat 4 large eggs with 100ml reduced fat evaporated milk and 100g reduced fat creme fraiche.

Add 50g grated Double Gloucester. Pour over the base. Bake for 30mins or until just set. Cool and serve.

Each 60g serving contains: ENERGY

‘Fresh asparagus makes this creamy quiche a great party treat’ April Rogers, Account Executive 26

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ASDA.COM/RECIPES | JULY/AUGUST 2015

FAT

560kj Med 134kcal 9.6g 7% 14%

SATURATES SUGARS High Low

5g 25%

SALT Med

1.1g 0.24g 1% 4%

of your reference intake.

Typical energy values per 100g: 933kJ/223kcal

For more summer party dishes, go to ASDA.com/recipes

Available in selected stores only, while stocks last.

, e t s a t t a Same gre shing refre k new loo LORDS, LADIES AND GENTS, PLEASE MAKE YOUR WAY OVER TO SOMERSBYCIDER.CO.UK AND SHARE YOUR THOUGHTS...

Rate our Somersby products and you’ll have the opportunity to enter a monthly prize draw to win £50 of John Lewis Vouchers* *UK residents and over 18s only, closes 28th December 2015.

Terms and conditions apply, see website for full details.

Every decade has a cocktail that captures the spirit of the age – and the classics are enjoying a huge revival right now.

Celebrate with our iconic blends, from the vodka martini of the Swinging Sixties to minty mojitos in the Noughties…

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Vodka martini

This classic cocktail enjoyed a revival after Sean Connery uttered the line, ‘Vodka martini, shaken, not stirred’ as James Bond in the 1964 flm Goldfnger. Shaking is believed to produce a more diluted taste than stirring. For a Dry Martini, reduce the amount of vermouth by half.

Put several ice cubes in a jug.

Add 1 part Martini Extra Dry Vermouth to 4 parts vodka.

Shake or stir to mix, then strain into glasses. Serve with green olives on a cocktail stick or a twist of lemon zest.

Absolut Colours Vodka (1L), £20*

ASDA.COM/GROCERIES | JULY/AUGUST 2015

Tequila sunrise

The Rolling Stones helped to popularise this fruity blend when they ordered it at bars across the USA during their 1972 tour. A year later, The Eagles released their hit song Tequila Sunrise, sealing the cocktail’s Seventies status.

Half-fll highball glasses with ice cubes. Add 1 part tequila to 2 parts fresh orange juice, to fll. Stir to mix.

Drizzle a little De Kuyper Cocktail Syrup Grenadine down the side of each glass, then leave for a minute to settle at the bottom.

Decorate with orange slices.

Jose Cuervo Gold Tequila (50cl), £16

PARTY DRINKS

Pina colada

Cosmopolitan

Mojito

A traditional Puerto Rican cocktail that found global fame thanks in part to singer Rupert Holmes’ 1980 hit Escape (The Pina Colada Song). Many British holidaymakers enjoyed it served in hollowed-out pineapples. Sip one on National Pina Colada Day – 10 July.

Hit TV show Sex And The City is often credited with the rise in popularity of the Cosmopolitan, but it frst hit the spotlight when Madonna was pictured drinking one at an awards party in the early Nineties. After trying it in trendy bars, people began making the easy-to-mix cocktail at home.

Created by Cuban farmers to disguise the taste of poor-quality rum by adding mint and lime, the Mojito won fans here when Latin American cuisine became popular.

Wrap some ice cubes in a clean tea towel and bash with a rolling pin to break into small pieces. Put the ice in a blender with equal parts white rum and coconut cream, and double the amount of pineapple juice. Blend. Serve in tall glasses, with pineapple wedges, a stirrer and a paper umbrella.

Malibu (70cl), £12*

Put several ice cubes in a cocktail shaker, or lidded jar, with 3 parts vodka to 1 part Cointreau and 2 parts cranberry juice. Add a good squeeze of lime juice.

Shake well, then strain into two glasses. Decorate with a twist of orange zest.

Green Mark vodka (70cl), £11**

Wrap ice cubes in a clean tea towel and bash with a rolling pin to crush. Put a handful of mint leaves and some lime wedges in sturdy highball glasses, add a big spoonful of sugar, then press down with the end of the rolling pin to release the juices. Add the crushed ice and a splash of white rum.

Top up with soda water.

Bacardi (70cl), £13**

JULY/AUGUST 2015 | ASDA.COM/GROCERIES | 29

WORDS AND RECIPES: XXXXXX XXXXXXXXXXX. PHOTOGRAPHS XXXXX XXXXXXXXX. STYLING: XXXXX XXXXXXX

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. MINIMUM SPEND AND DELIVERY CHARGES MAY APPLY ONLINE. *PRICE FROM 10 JULY 2015. **PRICE FROM 10 JULY-10 AUGUST 2015. IF YOU LOOK UNDER 25 AND WANT TO BUY AGE-RESTRICTED PRODUCTS, YOU WILL NEED TO PROVE YOUR AGE. CHALLENGE 25. NO I.D. NO SALE. PHOTOGRAPHS: JONATHAN KENNEDY. STYLING: TAMZIN FERDINANDO. FOOD STYLING: EMILY JONZEN

Y DA DA COLA PINA LY 10 JU

WIN

A ZOO ADVENTURE with

Available in selected stores only, while stocks last.

For more informaton visit: summeradventures.mrkipling.co.uk

PARTY TREATS

FLAVOUR OF THE MONTH

Meringues From fufy and crisp to soft and gooey, enjoy a medley of textures and favours with our delicious meringue desserts – perfect for parties Individual baked Alaskas v

They’ll love the surprise of our meringues with a cold ice-cream centre – serve straight from the oven SERVES 4 READY IN 1HR PRICE PER SERVING 55p /2 level tsp baking powder 50g self-raising four 50g butter, softened 150g caster sugar 1 egg, plus 2 whites (large) 8tsp Extra Special Raspberry Conserve 125g fresh raspberries 1 /2 x 1L pack Chosen by you Vanilla Ice Cream 1

1 Preheat the oven to 180C/ 160C Fan/Gas 4. Line a 17cm square shallow cake tin with baking paper.

2 Sift the baking powder and four into a bowl. Add the butter, 50g of the sugar and the whole egg. Beat until creamy – scrape down the sides of the bowl with a

spatula if needed. Put in the tin and level the top. Bake for 25mins or until the top springs back when pressed.

Cool on a wire rack.

3 Turn the oven up to 220C/200C Fan/Gas 7. Trim the edges of the cake, then cut into 4 squares. Put them on a baking tray lined with baking paper, leaving a gap between each one.

4 Spread jam over the tops and add a few raspberries.

5 Whisk the egg whites

until stif and glossy. Add the rest of the sugar, 1tsp at a time, whisking in between.

6 Cut the ice cream into 4 pieces and put on top of the cake squares. Spoon over the meringue to cover the ice cream right down to the base of the cake.

7 Bake for 5mins or until golden on the outside.

Each 198g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1972kj Med High High Med 471kcal 18g 10.5g 59.4g 0.79g 24% 26% 53% 66% 13% of your reference intake.

Typical energy values per 100g: 996kJ/238kcal

The meringue coating and sponge base insulate the ice-cream filling and stop it melting in the oven, so make sure it’s totally covered, with no gaps

JULY/AUGUST 2015 | ASDA.COM/RECIPES | 31

Orange & passion fruit meringue pie v Our tropical twist on this classic pie has a fragrant fruit base, which is balanced by the soft, mallowy centre and crisp shell of the meringue SERVES 8 READY IN 1HR 20MINS, PLUS 30MINS CHILLING PRICE PER SERVING 56p 400g pack ready-to-roll shortcrust pastry Flour, for rolling out 4 level tbsp cornfour 325g caster sugar Grated zest 1 large orange 300ml freshly squeezed orange juice 4 large eggs, separated 2 tbsp lemon juice 3 passion fruit, pulp only 1 Preheat the oven to 200C/ 180C Fan/Gas 6. Roll the pastry on a lightly foured surface, to the thickness of

a pound coin. Use to line a 23cm fan tin. Prick the base with a fork, then chill for at least 30mins.

2 Line the pastry case with baking paper weighed down with baking beans or dry rice. Bake for 10mins.

Remove the beans, or rice, and baking paper. Cook for another 5mins.

3 Reduce the heat to 180C/ 160C Fan/Gas 4. Put the cornfour, 150g sugar and the zest in a pan. Gradually stir in half the orange juice

until smooth, then add the rest. Simmer, stirring with a wooden spoon, until it boils and thickens.

4 Remove from the heat and cool for 10mins, stirring often. It’s vital to cool the juice mixture before adding to the egg yolks, or they may end up scrambled.

5 Put the yolks in a bowl and stir to break up. Pour in the juice mixture, stirring. Add the lemon juice and passion fruit. Pour into the pastry case. Bake for 15mins.

6 In a clean, dry bowl, whisk 3 egg whites until they form stif peaks.

Gradually whisk in the remaining 175g sugar, 1tbsp at a time, whisking well in between. This is best done with an electric hand-mixer.

7 Spoon the meringue mixture over the flling – make sure it’s totally covered, with no air gaps around the sides. Cook in the oven for 15-25mins, until the meringue is lightly browned and crisp on top but still soft inside.

Each 180g serving contains: ENERGY

FAT

2041kj Med 488kcal 18g 24% 26%

SATURATES SUGARS Med High

5.4g 27%

SALT Med

45g 0.72g 50% 12%

of your reference intake.

Typical energy values per 100g: 1134kJ/271kcal

Use ripe passion fruit, with a dimpled skin, for the best favour

READER’S VERDICT ‘This pie was delicious, with a fruity tang and lovely chewy meringue – great served with ice cream. I’ll defnitely try it again.’ Michelle Frost

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ASDA.COM/RECIPES | JULY/AUGUST 2015

PARTY TREATS

Meringue nests v

Baking for a long time at a very low temperature gives a crisp meringue that holds its shape well, but crumbles when you bite into it SERVES 4 READY IN 2HRS PRICE PER SERVING 53p

PHOTGRAPHS: TARA FISHER. STYLING: JENNY IGGLEDEN. FOOD STYLING: LORNA BRASH

2 large egg whites 125g icing sugar 150ml double cream, whipped 100g strawberries 100g cherries 1 Preheat the oven to 120C/ 100C Fan/Gas 1/2 . With a pencil, draw 4 circles, 10cm across, on a sheet of baking paper. Turn the paper over and use to line a baking tray.

Quarter-fll a large pan with water. Heat to a simmer.

2 Put the egg whites in a heatproof bowl and whisk until frothy – use an electric mixer on low speed. Switch of the beaters. Add the icing sugar and stir to mix.

3 Put the bowl over the pan of water, making sure the base of the bowl is above the water. Whisk until the mixture is thick and holds its shape – this may take up to 10mins. Remove from the pan. Whisk for 2mins more.

4 Pipe the mixture into the circles on the baking paper,

to form 4 nests. Bake for 1hr 15mins, or until they can be easily lifted of the tray.

5 Once cool, fll with the cream and fruit.

Each 67g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

701kj Med High High Low 168kcal 10.1g 6.2g 17.4g 0.07g 8% 14% 31% 19% 1% of your reference intake.

Typical energy values per 100g: 1046KJ/250kcal

MERINGUES – GOLDEN RULES ● Use spotlessly clean, dry bowls and beaters – if

there is any trace of water or grease, the egg whites won’t stifen properly when whisked. ● Use a Pyrex or china bowl for whisking, rather than a plastic bowl, which may retain traces of grease. ● Even a speck of egg yolk in with the whites will spoil the meringues, so separate the eggs carefully, one at a time.

JULY/AUGUST 2015 | ASDA.COM/RECIPES | 33

Cofee nut meringues v

In this recipe the egg whites are whisked with hot sugar syrup to make Italian-style meringue, which has an ultra-fne texture. The mixture can be made ahead, to cook later (see tip below) SERVES 40 READY IN 2HRS PRICE PER SERVING 6p 225g granulated sugar 4 large egg whites 1 level tbsp instant cofee granules 75g blanched almonds, chopped 200g Chosen by you Dark Chocolate, broken into squares

1 Preheat the oven to 140C/ 120C Fan/Gas 1.

Line 2 baking trays with baking paper.

2 Put the sugar in a small pan with 100ml water. Heat slowly until it dissolves.

Then boil steadily to 120C (if tested with a sugar thermometer), or until 1/4tsp of the syrup dropped into cold water forms a frm ball.

3 Put the egg whites in a large bowl and whisk into stif, glossy peaks. Pour the syrup into the bowl, in a slow, steady stream – whisk continually and make sure the syrup doesn’t run directly over the beaters, or it will splash. If possible, ask someone else to pour slowly while you whisk.

Continue whisking until the mixture is completely cold.

4 Add the cofee and whisk for a few seconds, until just combined. Set aside 1tbsp of the nuts and fold in the rest. Put heaped teaspoons 34

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of the mixture on the trays, then sprinkle the reserved nuts over half of them. Bake for 1hr 15mins, or until they can be easily lifted of the paper. They will feel slightly sticky but will become dry and crisp after a few minutes. Leave to cool.

5 Melt the chocolate in a heatproof bowl over a pan half-flled with boiling water – make sure the base of the bowl doesn’t touch the

ASDA.COM/RECIPES | JULY/AUGUST 2015

water. Dip the bases of the meringues in the chocolate, then leave, chocolate-side up, on a tray lined with clean baking paper to set.

Each 16g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

258kj Med High High Low 62kcal 2.4g 0.9g 8.6g 0.02g 3% 3% 5% 10% <1% of your reference intake.

Typical energy values per 100g: 1611KJ/385kcal

This meringue mixture can be left in the bowl, covered in clingflm, for several hours – handy if you’re cooking them in batches

Available in selected stores only, while stocks last.

Happy birthday!

Asda colleagues deserve a special cake to celebrate Asda’s big 5-0, so they were challenged to design their own. Here are the results…

We couldn’t celebrate Asda’s 50th birthday without a cake – and who better to design it than Asda colleagues?

They were challenged to draw or make an amazing cake inspired by the themes of celebration, nostalgia and the great British seaside.

There were loads of brilliant entries, with designs from treasure chests to funfairs.

The winning cake, by Asda colleague Lucy Fisher, is on our cover. Turn the page for the recipe – and give it a try!

Some of our favourite entries…

Holly Rippin, Leeds

Nicola Mawson, Leigh, Wigan

Sarah Wade, Poole, Dorset

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ASDA.COM/RECIPES | JULY/AUGUST 2015

OUR PRIZEWINNER

The winner is…

Lucy Fisher, 19 ‘The idea for my cake was the beach huts on the North Beach at Scarborough,’ says Lucy, who works part-time in Asda’s store in Middleton Park, Aberdeen, while studying for a degree in architecture. ‘We used to go there for family holidays when I was a child, and they sum up the seaside and nostalgia for me. I used a traditional sponge cake with jam and buttercream flling, plus ready-to-roll fondant icing. Having the number 50 on the door was a fun way to incorporate the birthday theme.’

Lucy’s cake diagram Lucy (top right) with her mum, Mairie, at the photo shoot in London

JULY/AUGUST 2015 | ASDA.COM/RECIPES | 37

Beach hut cake

Lucy’s hut design has fun striped icing, but for an easier version you could make it all one colour SERVES 50 READY IN 2HRS 50MINS, PLUS COOLING PRICE PER SERVING 34p

1 Preheat the oven to 180C/ 160C Fan/Gas 4. Lightly grease a 23cm square cake tin. Line the tin with baking paper – the butter will help the paper stay in place.

2 In a large bowl, beat 250g of the butter and 250g caster sugar with an electric mixer, until fufy.

3 Beat in 4 eggs, one at a time. Add 300g four, 1tsp baking powder and 2tbsp milk. Continue beating until evenly mixed.

4 Spoon the cake mixture 38

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into the lined tin and level the surface. Bake for 1hr, or until the cake is golden and brown, and a skewer inserted into the centre comes out clean.

5 Leave to cool in the tin for 15mins, then turn out on to a wire rack. Leave to cool.

6 Using the remaining cake ingredients, repeat steps 2-5 to make a second cake.

7 Put the butter, icing sugar, vanilla and water in a large bowl. Whisk together, using an electric whisk, until it is a pale, fufy buttercream.

8 Slice one of the cakes in half vertically. Sandwich the two halves together, one on top of the other, using 3tbsp jam and 3tbsp buttercream.

Stand the cake on a board.

9 Slice the second cake in half vertically. Slice one of the halves in half again vertically. Cut one piece diagonally through the centre, from top to bottom, to get two triangle-shaped wedges. Use buttercream to sandwich them together, crust-side down, to form a larger triangle. Using jam and buttercream, stick the triangle on top of the cake on the board, to form a roof – see Lucy’s diagram on p37. You will have a piece of cake left over – you can freeze it to eat later.

10 Spread the remaining buttercream all over the hut-shaped cake.

11 Lightly dust a clean surface with icing sugar.

ASDA.COM/RECIPES | JULY/AUGUST 2015

Cover recipe

Knead the marzipan until soft, then roll out. Using a sharp knife and a ruler, cut out sheets of marzipan to cover each side of the cake.

Stick in place and smooth.

Wrap any leftover marzipan in clingflm, to use later.

12 Roll out 225g green icing on a surface dusted with icing sugar. Roll out 225g white icing. Using a ruler, cut the green and white icing into 1.5cm-wide strips.

13 Lightly brush the sides and ends of the cake with boiling water. Lay alternate green and white strips of icing up each side of the cake, trimming at the corners to neaten. Wrap any leftover icing in clingflm.

14 Roll out 250g blue icing.

Cut out two rectangles large enough to cover the roof, with a little overhang at the bottom. Lightly brush the roof with boiling water. Stick the blue icing into place and smooth. Use the side of a ruler to mark on roof slats.

15 To make the bunting, roll

out a selection of the mixed coloured icing and cut out small fag shapes. Pipe a line of blue piping icing from one side of the roof to the other, then fx the fag pieces in place.

16 Make a door from icing and fx in place with a little boiling water. Make a number, lifebuoy, door handle and door trim using leftover icing. Make sandcastles, a beachball and a seagull with the rest of the icing and marzipan.

17 Sprinkle a thick layer of golden caster sugar and crushed biscuit on the board around the cake, then add the sandcastles, beachball and gull.

Each 79g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,316kj Med High High Med 314kcal 12.6g 6.7g 44.2g 0.32g 16% 18% 34% 49% 5% of your reference intake.

Typical energy values per 100g: 1,665kJ/398kcal

For more fantastic celebration cakes, go to ASDA.com/recipes

PHOTOGRAPHS: TERRY BENSON. STYLING: JENNY IGGLEDEN. FOOD STYLING: LAUREN FLOODGATE, BIANCA NICE

FOR THE CAKE: 500g butter, softened, plus extra for greasing 500g caster sugar 8 large eggs 600g self-raising flour 2 level tsp baking powder 4tbsp milk FOR THE FILLING: 200g butter, softened 400g icing sugar, sifted 1tsp vanilla extract 1tbsp boiling water 6tbsp raspberry jam TO DECORATE: Icing sugar, to dust 650g white marzipan 500g Chosen by you great to bake Icing, White 250g pack Bake & Create Ready to Roll Icing, in Green and Blue 500g pack Dr. Oetker Regal-Ice Ready to Roll Icing, mixed colours 1 tube Chosen by you Piping Icing, Blue Golden caster sugar 1 digestive biscuit, crushed

Available in selected stores only, while stocks last

Terms and conditions apply. 18+ only. Enter at ASDA.com/win. Internet access required. Prize draw opens 00:00 09/07/2015 and closes 23:59 23/08/2015. No purchase necessary.

Prize: One signed England cricket bat or 1 of 3 Now TV passes. Prize draw promotion open to residents of the UK. Maximum one entry per person. For full terms and conditions, visit www.ASDA.com/win. Promoter: Accolade Wines Limited, Accolade House, Old Portsmouth Road, Artington, GU3 1LR.

LET’S PARTY

For big kids…

Remember those treats you loved as a child? Take a trip down memory lane with our giant-size versions – three, four or even more times the size and fun of the originals – with a grown-up twist

Size guide Mega iced gems v

With meringue instead of icing, a hidden layer of jam and buttercream, and a readymade biscuit base

1.5cm Original

MAKES 20 READY IN 2HRS 30MINS PRICE PER SERVING 19p

1 large egg white 135g icing sugar Dr. Oetker Gel Food Colour in Hot Pink, Lime Green and Sky Blue 20 Chosen by you Rich Highland Shortie biscuits 35g unsalted butter, softened 1 /2 tsp vanilla extract 75g Hartley’s Smooth Apricot Jam 1 Preheat the oven to 120C/100C Fan/Gas 1/2 .

Line 2 large baking trays

with baking paper.

2 Put the egg white in a heatproof bowl and whisk until frothy. Add 65g of the icing sugar. Put the bowl over a pan of simmering water – make sure the base of the bowl doesn’t touch the water. Whisk with an electric mixer until it’s thick and holds its shape. Remove the bowl from the pan and whisk for another 2mins.

3 Divide the mixture evenly between 3 bowls. Add

about 5 drops of gel colour to each to get pink, green and blue mixtures – stir gently so you don’t knock the air out, until just evenly coloured. Pipe on the baking tray using a large star nozzle, or heap on with a teaspoon. Each meringue should be 3-4cm wide.

4 Bake for 1hr 15mins or until the meringues can be easily lifted of the baking tray. They’ll feel sticky when they frst come out

4.5cm Actual size

of the oven. Leave to cool.

5 Meanwhile, beat the butter with 70g icing sugar and the vanilla extract. Spread a little jam in the centre of each biscuit. Spread a dab of buttercream on the base of each meringue, then secure on top of the jam.

Each 24g serving contains: ENERGY

FAT

411kj Med 98kcal 3.6g 5% 5%

SATURATES SUGARS High High

SALT Med

2g 11.3g 0.10g 10% 13% 2%

of your reference intake.

Typical energy values per 100g: 1711kJ/409kcal

JULY/AUGUST 2015 | ASDA.COM/RECIPES | 41

Jumbo jammie dodger v

Sandwiched together with fufy buttercream and jam, this supersize biscuit is perfect for sharing SERVES 16 READY IN 2HRS PRICE PER SERVING 10p 100g caster sugar 225g unsalted butter, softened 2 large egg yolks 250g plain flour 75g icing sugar 1 /4tsp vanilla extract 100g raspberry jam (smooth seedless is best) 1 Preheat the oven to 160C/ 140C Fan/Gas 3. Draw 2 22cm circles on separate

sheets of baking paper with a pencil. Turn the paper over – the circle should still be visible. With a wooden spoon, beat the sugar and 175g butter until evenly mixed. Add the egg yolks.

Sift in the four and a pinch of salt. Mix to a dough with your hands – don’t handle more than necessary or it will become greasy.

2 Pat into 2 disks, each

Size guide 5cm Original

42

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23cm Actual size

ASDA.COM/RECIPES | JULY/AUGUST 2015

2cm thick. Put one in the middle of one of the circles on the baking paper. Cover the dough with a sheet of clingflm, then roll out to a 22cm round, using the circle as a guide. Peel of the clingflm and prick the dough all over with a fork.

Use your fnger and thumb to fute the edges. Transfer, still on the paper, to a baking tray. Chill in the fridge for at least 20mins.

3 Meanwhile, repeat to roll out the second round of dough, then use a cutter to cut a heart shape out of the centre. Chill for 20mins.

4 Bake both biscuits for 25-30mins until light golden.

Cool on the trays for 15mins, then carefully move to wire racks to cool completely.

5 Beat 50g butter with the icing sugar and vanilla until fufy. Spread on the uncut biscuit. Spread 75g of the jam on the buttercream.

Place the other biscuit on top then carefully fll the heart cutout with the rest of the jam.

Each 49g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

955kj High High High LOW 228kcal 12.7g 7.8g 15.2g 0.10g 11% 18% 39% 17% 2% of your reference intake.

Typical energy values per 100g: 1950kJ/466kcal

LET’S PARTY Tip Our party ring biscuits will keep for up to a week, un-iced, in an airtight tin.

Once iced, they should be eaten within 1 day

Size guide 4cm Original

11cm Actual size

Whopping party rings v These biscuits are ideal for icing because the dough keeps its shape as it cooks, so it’s perfect for rings SERVES 18 (1/2 RING PER PERSON) READY IN 2HRS PRICE PER SERVING 26p 115g unsalted butter 115g caster sugar 1 /2tsp vanilla extract 1 large egg 275g plain flour 350g Whitworths Royal Icing Sugar Dr. Oetker Gel Food Colours 1 Preheat the oven to 180C/160C Fan/Gas 4. Line 2 baking sheets with baking paper. Beat the butter and sugar with a wooden spoon until evenly mixed. Beat in the vanilla extract and egg yolk until evenly mixed, then stir in the four.

2 Mix with your hands until

just combined, handling the dough as little as possible.

3 Lay a sheet of clingflm on a work surface, put the dough on top, then cover with more clingflm. Roll out the dough to about 5mm thick. Remove the top layer of clingflm, then cut out as many rounds as you can using an 11cm cutter or the rim of a bowl. Cut a 5.5cm hole in the centre of each.

Transfer to the baking trays.

Roll out the leftover dough and repeat. You should have enough to do this twice.

Refrigerate for 20mins.

4 Bake the biscuit rounds for 15mins, until light golden.

Cool on the trays ffor 10mins, then move to wire racks to cool completely.

5 Mix the icing sugar in a bowl with 4tbsp water.

Beat with an electric mixer for 3mins, or until it forms soft peaks. Divide between 4 bowls – leave one white and colour the rest.

6 Put 1tsp of each colour into separate piping bags, then snip a tiny piece of the end. Spread 1 colour of icing over each biscuit, then pipe thin parallel lines of another on top. Use a cocktail stick to draw ficks in the lines at intervals for a feathered efect. Leave for at least 30mins to set.

Each 51g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

877kj Med High High Low 210kcal 6.1g 3.6g 25.5g 0.05g 11% 9% 18% 28% <1% of your reference intake.

Typical energy values per 100g: 1720kJ/411kcal

JULY/AUGUST 2015 | ASDA.COM/RECIPES | 43

LET’S PARTY Monster jazzies v

Our fun take on jazzies – sprinkle-covered chocolate buttons – is a triple treat of Rice Krispie cakes topped with melted white chocolate and Mini Smarties SERVES 16 (1/4 JAZZIE PER PERSON) READY IN 2HRS 30MINS PRICE PER SERVING 21p 125g unsalted butter, plus 25g for the topping 125g caster sugar 125g golden syrup 5 level tbsp cocoa powder 125g Kellogg’s Rice Krispies 125g Chosen by you White Chocolate (or milk Chocolate if you prefer), broken into squares 75g Mini Smarties

1 Line a baking tray with baking paper. Melt 100g of the butter in a pan. Add the sugar, syrup and cocoa, and stir until smooth.

Simmer for 90secs – but no longer or it will taste burnt.

2 Remove from the heat and stir in the Rice Krispies until just coated, taking care not to crush the cereal.

Heap in 4 piles on the tray, then shape into fat cakes, about 1cm deep and 6-7cm

across. Leave until cold.

3 Meanwhile, put the chocolate in a bowl with the remaining 25g butter.

Stand over a pan of boiling water until melted – take care the base of the bowl doesn’t touch the water.

Spread on the cakes, then top with Mini Smarties.

Each 50g serving contains: ENERGY

FAT

987kj High 236kcal 12g 12% 17%

SATURATES SUGARS High Med

7.5g 38%

SALT Med

22g 0.35g 24% 6%

Size guide

of your reference intake.

Typical energy values per 100g: 1975kJ/472kcal

1.5cm Original

7cm Actual size

Tip You could also make our monster jazzies with cornfakes rather than Rice Krispies, and top them with sugar sprinkles.

Or create a single gigantic jazzie to share!

JULY/AUGUST 2015 | ASDA.COM/RECIPES | 45

LET’S PARTY

Our giant-size version is topped with zesty orange marmalade, jelly and rich dark chocolate ganache SERVES 18 READY IN 90MINS, PLUS 3HRS CHILLING PRICE PER SERVING 10p 1 pack Hartley’s Orange Flavour Jelly 2 large eggs 125g caster sugar 115g plain flour 65g orange marmalade 85g Chosen by you Dark Chocolate (50% cocoa solids), chopped into bits 125ml double cream 1 Preheat the oven to 180C/ 160C Fan/Gas 4. Grease a 20cm sandwich tin. Line the base with baking paper.

Dampen a 14cm round cake tin and line with clingflm.

2 Dissolve the jelly in 450ml boiling water. Cool, then

pour into the cake tin to about 1cm deep. (You will have some left over.) Chill for at least 3hrs, until set.

3 Quarter-fll a large pan with water and heat to a simmer. Put the eggs and sugar in a large bowl, then stand it over the pan – make sure the base doesn’t touch the water. Whisk with an electric hand-mixer until thick and mousse-like – when you lift the beaters out, they should leave a trail in the mixture.

4 Take the bowl of the heat and whisk for another 1min.

Sift the four into the bowl,

then fold into the mixture – try not to knock out the air you’ve whisked in.

5 Transfer to the cake tin.

Bake for 30mins, or until the top springs back when pressed. Cool on a wire rack.

6 Put the chocolate in a bowl. Heat the cream in a pan until hot but not quite boiling. Pour over the chocolate and stir until melted. Cool, then chill until spreadable but not solid.

7 Spread the marmalade on the cake. Lift the jelly out on the clingflm and fip it over to sit on top. Spread the chocolate over the jelly and halfway down the cake.

Leave to set before serving.

Each 38g serving contains: ENERGY

FAT

550kj Med 131kcal 6.1g 7% 9%

SATURATES SUGARS High High

SALT Low

3.3g 13.7g 0.04g 17% 15% <1%

READER’S VERDICT ‘Timing is vital when you’re making the three diferent parts of this cake. I also added a splash of Cointreau to the jelly flling for a truly adult twist. It tastes delicious!’

Pam Young

Size guide 5cm Original

20cm Actual size

of your reference intake.

Typical energy values per 100g: 1448kJ/346kcal

PHOTOGRAPHS: RIA OSBORNE. STYLING: DAVINA PERKINS

Grown-up jafa cake v

Share your photos with @asda on Twitter and Instagram using #asdamag

Tip If your ganache cools too much for you to spread it, reheat gently in a bowl over, but not touching, a pan of simmering water.

Don’t microwave – it may separate 46

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ASDA.COM/RECIPES | JULY/AUGUST 2015

Discover lots of savoury treat ideas at ASDA.com/recipes

£2

*

*Price available until 19/08/15, then £2.79. Available in selected stores only, while stocks last. Teisseire Gourmet Drops 66ml (£3.00 per 100ml).

Celebrate in style Kids and grown-ups will love our new party ranges We’ve got everything you need to plan a fantastic party – from cake stands to paper plates, with themes including superheroes, retrostyle cupcakes and

Disney characters.

We’ve got great buys for guests, too, including cards and gift boxes. Find thousands of party buys and ideas at ASDA.com/party.

Cupcake Stand, £5

Cupcake Paper Plate, £1 Paper Cups, £1.50

Minions Paper Plate, £1.25

Neon bright

Create a modern, grown-up look with our Neon range. It includes paper cups, bowls, plates and more.

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ASDA.COM/PARTY | JULY/AUGUST 2015

Comic Paper Plate, £1

Personalised bunting, £2

ADVERTISEMENT FEATURE All wrapped up!

Bring on the Minions Everyone can go Minions mad with our fantastic range of Despicable Me birthday cards, gift bags, wrapping paper and more, featuring the little yellow guys and other characters from the hit flms.

Despicable Me gift wrap (2 sheets & 2 tags), £1.50

Minions money wallet, £1

Minions gift bag, £2

Despicable Me birthday card, £1.50

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Disney princesses card, £1.50

Frozen roll wrap (2 metres), £2

Great for grown-ups

Add some sparkle to celebrations with our wide choice of cards, gift boxes and wine bags to suit a range of occasions including birthdays, weddings and births.

JULY/AUGUST 2015 | ASDA.COM/PARTY

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PRODUCTS IN SELECTED STORES ONLY, WHILE STOCKS LAST. MINIMUM SPEND AND DELIVERY CHARGES MAY APPLY ONLINE. PHOTOGRAPHS: HOWARD SHOOTER. STYLING: ROB MERRETT, EMILY JOHNSON

Tangled birthday card, £1.50

Bring some Disney magic to the party with our range of cards, gift bags and wrapping featuring Anna and Elsa from Frozen and other blockbuster flm favourites.

1960s Dish of the decade

Past meets present with our updated takes on era-defning recipes from the past 50 years

1970s 1980s

1990s

2000s

JULY/AUGUST 2015 | ASDA.COM/RECIPES | 51

TM

FIND US ON

FOLLOW US ON

© BRITVIC SOFT DRINKS. ALL RIGHTS RESERVED Available in selected stores only, while stocks last.

DISH OF THE DECADE

1960s

After shaking of the post-war austerity and food rationing of the Fifties, Britain was ready to let loose in the Sixties, with revolutions in fashion, music – and cooking. People were getting ftted kitchens and new appliances for the frst time, and discovering new favourite foods, such as cornfakes for breakfast.

Cookbooks by Elizabeth David and Marguerite Patten inspired many to try new

THE DECADE recipes, particularly Mediterranean food, at a time when garlic and olive oil were still considered to be exotic ingredients.

Up until the Sixties, chicken had been an expensive luxury, but thanks to new farming methods, it became widely available and cheaper – allowing more people to experiment with recipes such as the classic chicken in red wine dish Coq au Vin.

In the swinging Sixties, models Jean Shrimpton and Twiggy were style icons; mods rode around on Vespa scooters; and The Beatles and The Rolling Stones introduced new sounds and hairstyles, though TV was still black and white.

Football hit fever pitch in 1966 when England won the World Cup, and man’s first step on the moon in 1969 brought the decade to a space-age close.

THE DISH – COQ AU VIN

Our version of this classic French dish is inspired by Elizabeth David’s recipe, but we’ve removed the skin from the chicken to reduce the meat’s fat content SERVES 4 READY IN 1HR 40MINS PRICE PER SERVING £1.69

2tbsp mild olive oil 2 chicken leg joints and 2 breast quarters, skin off 3 rashers unsmoked streaky bacon, cut into small pieces 10g butter, plus 2 level tsp softened butter 8 shallots (or 16 if small), peeled but left whole 250g mushrooms, halved 1 clove garlic, crushed 400ml red wine 300ml hot chicken stock 1 Schwartz Bouquet Garni 2 level tsp flour Few sprigs thyme, to serve 1 Preheat the oven to 180C/ 160C Fan/Gas 4. Heat 1tbsp of the oil in a large frying pan and cook the chicken over a medium heat until lightly browned on each side. You may need to do this in batches. Transfer to a casserole dish.

2 Cook the bacon in the pan until the fat just starts to crisp. Add to the chicken.

3 Put the remaining olive oil in the pan with 10g of the butter. Cook the shallots

on a low heat until golden all over. Put on a plate and set aside. Add the mushrooms to the pan and cook until just starting to soften. Add to the shallots.

4 Put the garlic in the pan and cook for 1min, then add the wine and boil fast until reduced by half. Pour over the chicken and add the hot stock and bouquet garni. Cover and cook in the oven for 50mins.

5 Add the mushrooms and shallots. Cook for 15mins more. Discard the bouquet garni. Strain the liquid into a pan. Simmer fast for 5mins.

6 Mix the 2tsp softened butter with the four to make a paste. Whisk the paste into the simmering liquid, 1tsp at a time, using a balloon whisk, until slightly thickened. Pour back over the chicken. Serve sprinkled with thyme.

1

of your 5-a-day

Each 519g serving contains: ENERGY

FAT

SATURATES SUGARS Low

1,911kj Med High 457kcal 18.2g 6.2g 23% 26% 31%

SALT Low

2.1g 1.56g 2% 26%

of your reference intake.

Typical energy values per 100g: 368kJ/88kcal

JULY/AUGUST 2015 | ASDA.COM/RECIPES | 53

DISH OF THE DECADE

1970s With the take-of of cheap package holidays to Europe, Brits discovered all sorts of exciting new favours. Spice racks became a kitchen must, and more people began buying wine to drink at home.

The spread of household electric freezers meant convenience foods no longer had to come from a tin, and books such as Mary Berry’s Popular Freezer Cookery showed

us how to make the most of this handy new appliance.

On TV, Delia Smith’s Cookery Course brought kitchen skills back to easy-to-follow basics.

This was the era of the dinner party, too, with hosts impressing guests with dishes from Spaghetti Bolognese to fondues.

If you were dining out, it would be steak or scampi in a basket, followed by Black Forest Gateau.

MAKES 64 CUBES READY IN 10MINS PLUS CHILLING PRICE PER SERVING 10P

THE DISH – Black Forest gateau The sponge in this version of the icon-defning dessert is made with a mixture of dark chocolate and cocoa to produce a deliciously rich cake SERVES 20 READY IN 1HR 30MINS PRICE PER SERVING 50p

the decade

From the flares and platforms of the disco era to the Mohican hairstyles and safety pins of punk, the styles of the Seventies were unmistakable. We watched Monty Python’s Flying Circus and The Muppet Show (above) on our new colour TVs, and flocked to see Star Wars at the cinema.

In 1971, the country introduced decimal currency. By the time the decade closed, Margaret Thatcher has been elected Britain’s first female Prime Minister.

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100g Extra Special Ivory Coast Dark Chocolate (70% cocoa solids) 175g plain flour 1 level tsp bicarbonate of soda 1 level tsp baking powder 100g cocoa 100g ground almonds 200g butter, softened 275g light soft brown sugar 1 /2tsp vanilla extract 3 large eggs 150ml buttermilk 350g pack Asda Fresh From Frozen Morello Cherries 75g granulated sugar 300ml double cream 1 /2 x 340g jar Extra Special Cherry Conserve Fresh red or black cherries, to decorate 50g Chosen by you Dark Chocolate (50% cocoa solids), grated, to decorate

ASDA.COM/RECIPES | JULY/AUGUST 2015

1 Preheat the oven to 180C/ 160C Fan/Gas 4. Grease 3 round tins, 20cm across.

Line the bases with baking paper. Melt the chocolate in a bowl, over a pan of hot water – don’t let the bowl touch the water. Set aside.

2 Sift the four, bicarbonate of soda, baking powder and cocoa into a large bowl. Stir in the ground almonds.

3 In another large bowl, beat the butter, brown sugar and vanilla until pale and creamy.

Beat in the eggs, one at a time, adding a spoonful of the four mixture with the last one. Add the melted chocolate and combine.

4 Fold in the rest of the four mixture and the buttermilk.

Divide between the tins and bake for 25-30mins or until the tops spring back when pressed lightly. Leave to cool on a wire rack.

5 Put the frozen cherries in the pan with the granulated sugar. Cover and cook gently for 10mins – the fruit should release juice, so you don’t need to add water. Tip into a bowl. Leave to go cold.

6 Whip the cream until it just holds its shape. Put one of the sponges on a serving plate. Spread with half the cherry conserve and a third of the cream. Drain the cooked cherries and put half on top.

7 Put another sponge on top and repeat with the rest of the jam, another third of the cream and the cooked cherries. Top with the third cake. Dollop cream on top and decorate with cherries and grated chocolate.

Each 116g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,631kj High High High Med 390kcal 23.2g 12.8g 30.2g 0.58g 20% 33% 64% 34% 10% of your reference intake.

Typical energy values per 100g: 1,406kJ/336kcal

Available in selected stores only, while stocks last

DISH OFTHE DECADE

1980s The Eighties was the era of the yuppie (young urban professional), and when it came to food, they wanted exciting new dishes.

Restaurants served up Nouvelle Cuisine, with tiny portions of expertly constructed food, while wine bars were the place to drink. Microwaves became increasingly popular as lifestyles got busier, and ready meals and pre-packed sandwiches became widespread in supermarkets.

TV chefs infuenced new adventures in home cooking.

Chinese takeaways had been a British favourite for many years, but it wasn’t until Ken Hom shared his recipes on the small screen that we found the courage to create dishes such as Sweet & Sour Pork in our own kitchens.

The decade Brick-sized mobile phones were a pricey status symbol. Fitness was a big craze, too, whether you exercised along with Jane Fonda’s Workout on VHS video or ‘Green Goddess’ Diana Moran on breakfast TV. EastEnders hit our screens in 1985, while Bob Geldof rocked the world with Live Aid.

The dish – Sweet sour pork The tangy sauce of sweet pineapple and tart vinegar is perfect with the succulent battered pork in this dish, inspired by Ken Hom’s easy Chinese cuisine SERVES 4 READY IN 40MINS PRICE PER SERVING £2.08 4 level tbsp cornflour 2tbsp Amoy Low Salt Soy Sauce 1tbsp cider vinegar 1tsp sugar 1tbsp tomato ketchup 220g can pineapple in juice, drained, plus the reserved juice 1 large egg, lightly beaten 1L corn oil, for frying 450g pork fillet, cut into bite-sized chunks 1tbsp groundnut oil 1 red and 1 yellow pepper, deseeded and cut into bite-sized pieces 1 carrot, cut into batons 2cm piece fresh ginger, peeled and grated

4 spring onions, trimmed and sliced 1 clove garlic, crushed Cooked rice, to serve 1 Mix 1tbsp of the cornfour with the soy sauce, vinegar, sugar, tomato ketchup and pineapple juice. Set aside.

Cut the pineapple rings into segments and set aside.

2 Mix the egg and the remaining 3tbsp cornfour to make a thick batter. Heat the corn oil in a large pan – to test if it’s hot enough, drop in a crumb of bread. It should sizzle and turn golden within 15-20secs.

3 Dip the pork into the

batter to coat well. Fry in batches for 3-4mins, until cooked through. Drain on kitchen roll. Keep warm.

4 Heat the 1tbsp of the groundnut oil in a wok.

Fry the peppers and carrots for 2-3mins. Add the spring onions, ginger, garlic and pineapple cubes, then cook for a further 1min.

5 Add the pineapple sauce mixture to the pan and cook for a further 3mins.

Stir in the battered pork.

Serve with rice.

1

of your 5-a-day

Each 338g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,669kj High Low Low Low 399kcal 17.9g 4.1g 15.5g 1.01g 20% 26% 21% 17% 17% of your reference intake.

Typical energy values per 100g: 494kJ/118kcal

JULY/AUGUST 2015 | ASDA.COM/RECIPES | 57

Draw open to GB and Channel Island residents only, aged 18+. Promotion closes 31/08/15. Available in selected stores only, while stocks last. For full Ts&Cs see www.caprisunminions.com. Minions ©2015 Universal Studios. All Rights Reserved.“Capri-Sun” is a registered trademark of Deutsche SiSi-Werke, Heidelberg, Germany.

1990s the decade

As recession hit the UK in the early Nineties, people tried to save money by learning to cook restaurantstyle dishes at home.

Cooking shows such as MasterChef and Food & Drink were massive hits on TV, while spiky-haired chef Gary Rhodes made us

The Spice Girls introduced ‘Girl Power’ to the world, while Oasis and Blur battled it out to be the kings of Britpop. Trainers went from being sportswear to a fashion essential, and supermodels hit the headlines, with Kate Moss and Naomi Campbell famous both on and off the catwalk. We watched Friends on TV, and Jurassic Park and The Matrix were huge hits at the cinema.

Try using bacon medallions as a lower fat alternative to streaky bacon

fall back in love with British classics such as Bread & Butter Pudding. At the same time, a new wave of gastropubs was making eating out a simpler, cheaper treat.

Traditional favourites were given a modern gourmet twist, like juicy

Homemade Burgers, or Bangers & Mash made using specialist sausages.

Meal-size salads were also popular. Shops ofered a greater range of leaves and ready-made dressings, and classic American dish, Caesar Salad, became a favourite here, too.

the dish Chicken Caesar salad Chicken makes this classic salad into a meal. Bacon, anchovies and Parmesan add punchy favour, and crisp lettuce and croutons give it a delicious crunch SERVES 4 READY IN 30MINS PRICE PER SERVING £1.83 2 chicken breast fillets 2tbsp olive oil 4 rashers Extra Special Oak Smoked Dry Cured Streaky Bacon Rashers 75g ciabatta bread, cubed 1 pack Asda Hearts of Romaine Lettuce (2 small heads of lettuce) 15g Parmesan, shaved FOR THE DRESSING 1 clove garlic, crushed 1 egg yolk 2 anchovy fillets, chopped 15g Parmesan, grated 2tsp Dijon mustard 4tbsp olive oil 1tbsp white wine or water 1 Put the chicken breast fllets between 2 pieces of clingflm. Bash with a rolling pin to fatten to 5mm thick.

Remove the clingflm and brush the chicken with 1tbsp olive oil.

2 Preheat a griddle pan and cook the chicken for 3-5mins on each side, until cooked through. Cool and slice.

3 Dry-fry the bacon until

crisp, then remove from the pan and dry on kitchen roll.

Crumble when cool.

4 Put the ciabatta cubes in the pan with 1tbsp of the olive oil. Fry until golden, tossing the bread as it fries.

Remove and set aside.

5 Make the dressing by whisking together the garlic, egg yolk, anchovies, Parmesan and mustard, until well mixed. Slowly drizzle in the oil, a few drops at a time, whisking constantly, so the mixture thickens slightly. Whisk in the wine or water.

6 Separate the leaves of lettuce, then wash and dry.

Tear into bite-sized pieces.

Put in a large serving bowl and toss with the bacon and fried bread. Add the chicken and drizzle over the dressing. Top with shaved Parmesan and cracked black pepper.

Each 198g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,731kj High High Low Med 414kcal 27.7g 6.7g 1.4g 1.58g 21% 40% 34% 2% 26% of your reference intake.

Typical energy values per 100g: 874kJ/209kcal

JULY/AUGUST 2015 | ASDA.COM/RECIPES | 59

DISH OF THE DECADE

2000s ever-more exciting favours, and new globally inspired dishes hit menus.

Thai curries became a hot new favourite, while Japanese sushi spread through the UK – often on conveyor belts. Mexican food has also become a huge hit, introducing the versatile tortilla wrap to the nation in the form of burritos, tacos – and, of course, fajitas.

The dish – Steak fajitas The fun of assembling fajitas yourself is a great example of the current ‘pick and choose’ food trend – where each person selects their own ingredients for their meal to suit their own tastes. Sirloin steak adds a taste of luxury without breaking the bank – sliced into strips, a little goes a long way SERVES 4 READY IN 25MINS PRICE PER SERVING £3.61 35g pack Schwartz Chicken Fajitas Recipe Mix 1tbsp vegetable oil 2 x 227g packs Butcher’s Selection Prime Beef Sirloin Steak 1 red and 1 yellow pepper, deseeded and sliced 1 large red onion, peeled and sliced 100g soured cream 170g pack Chosen by you Guacamole 215g pack Chosen by you Hot & Spicy Salsa 50g mature Cheddar, grated 1 /2 iceberg lettuce, shredded 12 fresh cherry tomatoes, halved 100g sweetcorn (from a can, drained weight) A few red jalapenos, sliced 1 lime, cut into 4 wedges 4 Chosen by you White Tortillas 1 Mix the fajita seasoning with the oil and rub all over

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ASDA.COM/RECIPES | JULY/AUGUST 2015

the steaks. Heat a griddle pan and cook for 3-5mins on each side (for mediumwell done), or 2mins for rare. Set aside in a warm place to rest for 5mins.

2 Meanwhile, cook the peppers on the griddle pan until softened. Put in a serving bowl and set aside in a warm place.

3 Put the onion, soured cream, guacamole, salsa, cheese, lettuce, tomatoes, sweetcorn, jalapenos and lime wedges in separate serving bowls.

4 Warm the tortilla. Slice the steak into strips. Put on a serving board with the peppers and other ingredients in bowls.

5 Let family and friends help themselves and put together their own fajitas.

Drizzle with juice from the lime wedges, to serve.

2

of your 5-a-day

Each 471g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

2,227kj Med High Low High 532kcal 18.4g 6.6g 13.2g 1.88g 27% 26% 33% 15% 31% of your reference intake.

Typical energy values per 100g: 473kJ/113kcal

PHOTOGRAPHS: HOWARD SHOOTER, GETTY IMAGES. STYLING: REBECCA WILLIAMS

A new, younger generation of budding cooks was created in the early Noughties, as TV chefs and writers brought us inspirational recipes that anyone could make.

Jamie Oliver ofered ‘pukka’ food that was fun to rustle up for your friends, while Nigella Lawson showed us how to be a Domestic Goddess.

People began looking for

The decade The spread of iPhones and other gadgets has seen the nation signing up to social media sites such as Facebook and Twitter, and sharing videos on YouTube.

Festival chic has made wellies stylish, while a wizard called Harry Potter continues to captivate adults and kids alike, both on the page and on screen. On TV, reality TV and talent shows such as Big Brother and Pop Idol have ruled the ratings.

Available in selected stores only, while stocks last

ADVERTISEMENT FEATURE

Stars with stripes Brighten up meal times with our innovative new Extra Special Stripy Peppers. With a vibrant red and yellow striped skin, our peppers are a world frst, and are exclusive to Asda in the UK. They taste as fresh and delicious as they look, plus they retain their colour when cooked.

They’re 100% natural, and taste great raw in salads or for crudites, or cooked in a variety of dishes – try our recipe below. Find them in the Produce Aisle today*.

Extra Special Stripy Peppers, £1 each

Robert Grootscholte (below) and his family developed and hand-harvest our stripy peppers in the Netherlands

Peppers stufed with spicy rice v Give this Moroccan dish a colourful twist with our new stripy peppers SERVES 4 READY IN 50MINS PRICE PER SERVING £1.84 Preheat the oven to 190C/170C Fan/ Gas 5. Cut the tops of 4 Extra Special Stripy Peppers and set aside. Scoop out the insides. Put the peppers and tops in a baking dish, brush with oil and bake for 15mins. Fry 1 onion in 2tbsp olive oil until soft. Add 4tsp Asda Moroccan Seasoning and 75g pine nuts. Cook, stirring, over a low heat for 2-3mins. Stir in 175g longgrain rice and 8 chopped sun-dried 62

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tomatoes. Add 625ml vegetable stock, cover, and simmer for 15mins. Stir in 75g sultanas, 75g pumpkin seeds and 3tbsp chopped fat-leaf parsley. Stuf the peppers, then add the tops. Cover with foil and bake for 15mins. Remove the foil for the last 5mins.

1

of your 5-a-day

Each 469g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

2,610kj High Low Med Low 624kcal 33.3g 3.8g 25.3g 1.41g 31% 48% 19% 28% 24% of your reference intake.

Typical energy values per 100g: 556kJ/133kcal

ASDA.COM/GROCERIES | JULY/AUGUST 2015

*PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. MINIMUM SPEND AND DELIVERY CHARGES MAY APPLY ONLINE. PHOTOGRAPHS: STUART OVENDEN, MARC BLOMMAERT. STYLING: DAVINA PERKINS. FOOD STYLING: EMILY JONZEN

Give salads and cooked dishes the wow factor with our new Extra Special Stripy Peppers – exclusive to Asda in the UK

FOODIE MEMORIES

What’s for

DINNER?

What we eat has changed dramatically over the last 50 years.

We asked some of our Asda friends and colleagues to share their favourite food memories from diferent decades…

1960s

Rob White, food photographer ‘I can remember when the frst big supermarket opened locally, being pushed round in a trolley by my mum. I was astonished by the brightly coloured packaging and the fact that you could pick out your own produce. Then Bejam opened in the late Sixties – it was the frst store to specialise in frozen groceries, a bit like Iceland today. That led to our family buying a massive chest-freezer. I think these two events – the arrival of big supermarkets and household freezers – were the start of a major change in the way people shopped, cooked and ate. It’s also worth remembering that, at this time, there was very little ethnic food, processed food or ready meals, and eating at a restaurant was a rare, special treat.’

PHOTOGRAPHS: ALAMY, GETTY IMAGES

1970s

Lauren Owen, food stylist ‘Mum used to take us to the freezer shop and fll up our chest-freezer with frozen vegetables and huge containers of ice cream. Then she’d cook

hearty, homemade food with liver, kidneys and cheap cuts of meat like lamb shoulder. Breakfast wasn’t exciting but I remember Mum saving Kellogg’s Corn Flakes coupons to get The Magic Roundabout transfers, which she’d iron on to my bed sheets. We were one of the frst families among our friends to own a Soda Stream to make fzzy drinks. We loved squirting the favoured syrup into the sparkling carbonated water. You were meant to shake the mixture gently

‘Mum used to cook hearty homemade food with liver, kidneys and cheap cuts of meat like lamb shoulder’

to mix it all together, but we’d always do it too vigorously – the drink would fzz over and we’d get into trouble for wasting it! Sandwich toasters were great, too. We’d give ourselves third-degree burns trying to eat molten-jam sandwiches.’

JULY/AUGUST | 63

Gregor McMaster, Deputy Food Editor, Asda Magazine

1980s

‘I’m one of four kids and we ate fairly traditionally – cottage or steak pies, as well as the Scottish classic Mince & Tatties. But the highlight of the week was Sunday at a pizza restaurant, in an old bank building in Dundee. I have clear memories of how excited we all were when the pizza arrived at the table.

Pizza is everywhere these days, but it was seen as really cool in the Eighties. We’d look on with great envy at Americans eating it in flms like Big and Teenage Mutant Ninja Turtles.’

1990s

‘I have fond memories of breakfast at Little Chef – I loved their pancakes’

Richard Miller, Regional Gatekeeper, Birmingham Region

‘I’ve got so many fond food memories from the Nineties, from holidays in Wales with the customary breakfast stop-of at Little Chef on the way – I loved their pancakes – to school dinners with smiley-face

Jamie Owen, aged 11

‘Before I started school, Mum used to help me make milkshakes, but now she usually buys them in cartons. I also used to love little packets of Jammie Dodgers and Oreo biscuits, and I still do. As I’ve got older, the choice for lunchboxes has got better, and sandwich bread has got more interesting – I remember eating wraps for the frst time.’

‘The choice for lunchboxes has got better, and sandwich bread has got more interesting – I can remember eating wraps for the frst time’

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JULY/AUGUST 2015

potatoes and chocolate ‘concrete’ slabs of cake with mint-green lumpy custard for dessert.

I'm glad to see school meals are healthier now – they certainly weren’t in my day.

‘Getting sweets from Woolworths’ Pick ’n’ Mix was the highlight of our weekly outing to town.

Teas at home included faggots, chips and peas, and my dad’s speciality was corned beef hash made into a castle, with a moat made from gravy!’

2000s

Jamie’s twin sister, Isobel

‘I remember going shopping with my mum and having a Babyccino [a small cup of frothed milk] from the cofee shop, which they’d give to Mum for free. Then when I started school, I had yogurt that came in raspberryshaped containers. They’d explode when you opened them and you’d get covered! We used to get sweeties on a Friday after school – I loved Wine Gums. My favourite foods are still pizza and homemade lasagne.’

Good morning

The whole family can get the day of to a great start with our new cereals. Check out the delicious choices for both grown-ups and kids

Grown-up granolas

Breakfast is the most important meal of the day – that’s why we’ve created a selection of favour-packed new cereals for our Chosen by you and Good& balanced ranges. From crunchy granola with dried fruits to sweet tofee popcorn cereal, they’re good for quick snacks and easy desserts, too.

We have removed over 100 million teaspoons* of sugar from Asda brand cereals over the last 12 months

Chosen by you Caramel Popcorn Cereal Toasted rolled oats with pieces of chewy caramel popcorn for a sweet twist. Serve on top of thick Greek-style yogurt for an easy breakfast or snack.

High in fbre, with wholegrain. £1.98 (375g; 53p/100g)

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Chosen by you Super Berry Granola

Crisp granola mixed with dried raspberries, strawberries and blueberries, for a fruity feast. Serve with milk or yogurt. Contains wholegrain, and is high in fbre. £1.87 (500g; 37p/100g)

ASDA.COM/GROCERIES | JULY/AUGUST 2015

Good& balanced Beetroot & Apple Crisp

Beetroot adds colour and natural sweetness to this granola, while dried apple pieces add a fruity tang.

Layer with yogurt for a delicious dessert.

High in fbre, with wholegrain and no added sugar. £1.98 (400g; 50p/100g)

ADVERTISEMENT FEATURE Perfect for kids

Give your little heroes a delicious morning treat with our fun new cereals.

As part of our Chosen by you range, they’ve all been independently tested by children for taste satisfaction, and can be enjoyed as part of a balanced diet.

PRODUCTS AVAILABLE AT SELECTED STORES ONLY, WHILE STOCKS LAST. MINIMUM SPEND AND DELIVERY CHARGES MAY APPLY ONLINE. *BASED ON PREDICTED SALES FOR 2015. PREDICTION BASED ON 2014 SALES VOLUMES. PHOTOGRAPHS: STUART OVENDEN. STYLING: EMILY JONZEN. FOOD STYLING: DAVINA PERKINS

Chosen by you Golden Syrup & sp Sultana Oaty Crisp

olden With rice snaps, oat fakes, golden syrup and sultanas, this is a sweet sensation. Try adding a handful of blueberries or sliced strawberries, then pour on the milk for a crunchy morning treat. High in fbre, with wholegrain and no added salt. £1.87 (500g; 37p/100g)

Chosen by you Raspberry & Apple Oaty Crisp

A crispy blend of rice snaps d and oat fakes mixed with dried apple and raspberry-favoured fakes. Add ice-cold milk and top with apple slices for a great breakfast.

High in fbre, with wholegrain and no added salt. £1.87 (500g; 37p/100g)

Chosen by you Strawberry Flavour our Milkshake Maltiess

This brilliant cereal hides a tasty secret. Not only is it a yummy malty breakfast, it turns the milk into a strawberry milkshake, too – so kids really can wake up and shake up. Also high in fbre, wholegrain and vitamin D. £1.18 (375g; 31p/100g)

JULY/AUGUST 2015 | ASDA.COM/GROCERIES | 67

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LANCASHIRE These faky pastries are also known as ‘Squashed fy cakes’ after the currants in the spicy citrus peel flling. They were frst sold in the town of Eccles in 1793.

AKES ECCLES C Tell us about your favourite local speciality bakes #asdamag – plus, share your pictures #asdamag

CUMBRIA This spicy, biscuity cake was created in the Lake District in 1854 by a Victorian cook, Sarah Nelson, who baked giant gingerbread letters to teach local kids the alphabet. The original recipe, still sold from her old cottage, remains a secret.

GERBREAD N I G E R E GRASM

N BLACK BU

NOTTINGHAMSHIRE Also called ‘Cattern cakes’, these almondy treats are said to have been created by lacemakers in honour of Henry VIII’s frst wife, Catherine of Aragon. Legend has it she destroyed her lace so she could order more, to help the lacemakers earn a living.

’S CAKES S T C A T H ER I N E

SCOTLAND A type of fruit cake covered in pastry, this is traditionally eaten at Hogmanay (Scottish New Year’s Eve).

Neighbours visit each other to celebrate and give the cake as a gift to symbolise a full larder in the year ahead.

Join us in celebrating our nation’s baking heritage as we take you on a tour of regional treats and share their stories – then go online for the recipes

JULY/AUGUST 2015 | ASDA.COM/RECIPES | 69

SURREY Legend has it Henry VIII frst ate these curd cheese tarts after seeing Queen Anne Boleyn and her maids of honour eating them at Richmond Palace. He was so impressed that he had the recipe hidden so only royalty could enjoy them.

MA IDS OF HONO UR

WILTSHIRE Found throughout the West Country, this rich, fruity cake takes its name from the lard used in the recipe.

KE LARDY CA

ILLUSTRATION: LINZIE HUNTER. PHOTOGRAPHS: PHILLIP WEBB. STYLING: ROB MERRETT. FOOD STYLING: MATTHEW FORD

Find out how to bake all these cakes and more, at ASDA.com/recipes

CORNWALL Named after Cornish fshermen’s cry of ‘Hevva!’ (heave) as they hauled their catch aboard. When they heard the men shout, their wives would start to bake this simple fruitcake, so it would be ready when they arrived home.

KE HE V V A C A

WALES Made with dried fruit soaked in black tea, Bara brith translates as ‘speckled bread’ in Welsh. This teatime favourite is a must for St David’s Day (1 March).

I TH BARA BR

KENT According to Kentish folklore, this tart was frst made by a gypsy who cooked it for some hungry children using the only ingredients she had – evaporated milk, sugar and pastry.

GYPSY TART

ESSEX Fruit and nut-flled pastries baked to mark a new mayor’s term in Harwich, where they’re thrown to local kids from the balcony of the town’s Guildhall.

ITCHELS K H C I W R HA

£6.20

£3.87 *

EXPERIMENT ADD A PINCH OF THIS AND A DASH OF THAT

®

1kg Lurpak Spreadable on offer now

Offer applies to Lurpak® Slightly Salted Spreadable 1kg and Lurpak® Lighter Spreadable 1kg. *Price available from 02.07.15. Available in selected stores only, while stocks last. 38.7p/100g.

SEAFOOD SPECIAL

Beside the sea

Oh, we do like to… feast on great British seafood. From John O’Groats to Land’s End, our coastline has produced a food of delicious dishes over the years. Turn the page for some of our favourite classic recipes

JULY/AUGUST 2015 | ASDA.COM/RECIPES | 71

Fish in beer batter with chunky chips & mushy peas We’ve given this traditional seaside treat an update by adding soy sauce to the batter, for added taste and colour, while the bubbles in the lager gives it a crisper texture SERVES 4 READY IN 50MINS PRICE PER SERVING £1.47 4 large King Edward or Maris Piper potatoes 400g frozen peas 6 mint leaves 4tbsp reduced-fat creme fraiche 275g self-raising flour, plus extra for coating 325ml chilled lager 2tbsp Amoy Reduced Salt Soy Sauce Sunflower oil, for frying 4 pieces cod loin or fillet, about 150g each 1 Preheat the oven to 150C/130C Fan/Gas 2.

Line 2 baking trays with double-thickness kitchen roll. Peel the potatoes and cut into thick chips.

Put in a bowl of cold water and set aside until you’re ready to cook them.

2 Boil the peas with the mint leaves for 5mins.

Drain and put in a bowl.

Add the creme fraiche, then blitz with a hand-held blender to get a rough puree. Set aside and keep warm until ready to serve.

3 Sift the four into a bowl, add a pinch of salt, then gradually whisk in the lager and soy sauce to make a batter that is about the thickness of double cream.

4 Pour sunfower oil into a large pan or deep fryer until one-third full. Heat to 120C, or until a small piece of bread sizzles gently

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when dropped in the oil.

5 Drain the chips, then pat dry with kitchen roll.

Put enough in a chip basket to fll a quarter of the way up – don’t cook too many chips at once as they won’t fry properly. Lower into the fat and cook for 8mins, or until the chips are soft when pierced with a small knife. Lift out and set aside while you cook the rest.

6 Increase the heat of the oil to 180C, or until it’s hot enough for a piece of bread dropped in to turn brown within 20 seconds.

7 Put some four on a plate. Dust one piece of the fsh in it to coat lightly all over, then shake of any excess. Dip in the batter to coat thickly.

8 Put in the hot oil and fry for 8-10mins, until golden brown and crisp.

Keep warm in the oven on a lined baking tray.

Repeat with the rest of the fsh. (If you have room in the pan, you could cook 2 pieces at a time.)

9 When all the fsh is cooked, fry the chips a second time in batches, until crisp and brown. Drain on kitchen roll. Serve as a side with the fsh and peas.

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Each 664g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

3,417kj High Low Low Low 817kcal 21.9g 4.0g 5.3g 1.33g 41% 31% 20% 6% 22% of your reference intake.

Typical energy values per 100g: 515kJ/123kcal

JULY/AUGUST 2015

Tip Dusting the fsh with four before dipping it in the batter helps ensure you get an even coating

Kipper pate

Delicious spread on toast or oatcakes for a snack or starter – or add a dollop of Greek yogurt to make into a dip for vegetable sticks SERVES 8 READY IN 25MINS PRICE PER SERVING 52p ● Boil 2 x 200g packs Asda Scottish Kippers in their bags for 14mins.

Leave in the bags to cool. ● Tip the kippers into a bowl and remove as much skin as possible. Don’t worry if some is left – it will blend into the pate.

Flake with a fork. ● Add 200g Chosen by you Original Soft Cheese (full fat), 2tsp Chosen by you Horseradish Sauce, the juice 1/2 lemon and a pinch cayenne (optional).

Whizz together with a hand-held blender or processor. Stir in 1tbsp chopped parsley. ● Serve the pate on toast with lemon wedges and pickled baby gherkins.

The ultimate seafood medley Bring a tidal wave of favours to the dinner table with a selection of fsh and shellfsh Choose from shelled and unshelled prawns, Ocean Crown Cooked and Pickled Cockles and Young’s Seafood Sticks.

Add mussels – either cook from fresh, or use Asda Ready to Eat Rope Grown Mussels. Serve with mayonnaise or seafood sauce, salad, lemon or lime wedges – and plenty of bread and butter.

Each 51g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

644kj High High Low Med 154kcal 13.8g 5.0g 0.1g 0.77g 8% 20% 25% <1% 13% of your reference intake.

Typical energy values per 100g: 1,264kJ/302kcal

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PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. MINIMUM SPEND AND DELIVERY CHARGES MAY APPLY ONLINE

SEAFOOD SPECIAL

Enter online www.freixenet.co.uk/competitions/barcelona or see in store for details UK residents aged 18+ only. Promotional period 1st July 2015 â&#x20AC;&#x201C; 31st December 2015. No purchase necessary. For full terms visit www.freixenet.co.uk/competitions/barcelona Internet access required. Promoter: Freixenet UK, Unit 23, Wellington Business Park, Dukes Ride, Crowthorne, West Berkshire RG45 6LS Please drink responsibly. Available in selected stores only, while stocks last.

SEAFOOD SPECIAL

Rollmops with potato salad The deliciously intense favour of our ready-made rollmops works well with simple salads SERVES 2 READY IN 40MINS PRICE PER SERVING £1.58 250g new potatoes, quartered or halved 3tbsp mild olive oil 1tbsp white wine vinegar 1tsp Dijon mustard 1 /2tsp honey 4 baby gherkins, sliced 1tbsp chopped chives 6 cherry tomatoes, halved Handful of rocket 260g Asda Rollmops Boil the potatoes until just tender. Drain and put in a large bowl.

Put the oil, vinegar, mustard and honey in a lidded jar, and season. Shake to blend. Add to the warm potatoes, toss, then cool.

Stir in the gherkins, chives, tomatoes and rocket.

Serve with the rollmops.

Tip Tossing the potatoes in dressing while they are warm means they’ll absorb more favour

Each 243g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1586kj High High Low Low 379kcal 26.7g 6.1g 2.4g 0.49g 19% 38% 31% 3% 8% of your reference intake.

Typical energy values per 100g: 653kJ/156kcal

Grilled mackerel with beetroot relish This tangy relish goes well with favour-packed mackerel. Be sure to use vacuum-packed cooked beetroot, not pickled SERVES 4 READY IN 20MINS PRICE PER SERVING £1.12 2tbsp sour cream 1tbsp lemon juice

1tbsp Chosen by you Horseradish Sauce 1tbsp chopped chives 300g pack Asda Long Life Cooked Beetroot, drained and diced 400g pack Chosen by you Cook From Frozen Mackerel Fillets Sunflower oil, for brushing 1 To make the relish, mix the sour cream with the lemon juice, horseradish

sauce and chopped chives, plus seasoning. Stir in the diced beetroot.

2 Preheat the grill to medium. Brush the frozen mackerel fllets lightly with oil on both sides.

Grill for 6mins on each side. Serve with the beetroot relish.

Each 188g serving contains: ENERGY

FAT

SATURATES SUGARS Low

1227kj Med Med 293kcal 18.8g 4.5g 15% 27% 23%

SALT Low

7.1g 0.38g 8% 6%

of your reference intake.

Typical energy values per 100g: 653kJ/156kcal

JULY/AUGUST 2015 | ASDA.COM/RECIPES | 75

SEAFOOD SPECIAL

Crab cakes

The mustard and onion in our breadcrumb-covered cakes add a lovely spicy twist MAKES 8 CAKES READY IN 1HR, PLUS 30MINS CHILLING PRICE PER SERVING 62p ● Boil 250g peeled potatoes until tender. Drain, then return to the pan and stand over a very low heat for a few minutes. Remove from the heat, add 1tsp Dijon mustard, then mash. ● Trim and chop 2 spring onions. Cook gently in 15g butter until softened.

Mix with the potatoes and leave until cold. ● Stir in 250g white crab meat (fresh, canned or from frozen), 1tsp capers, drained and chopped, 2tbsp chopped parsley and the fnely grated zest and juice 1/2 lemon. ● Shape into 8 cakes on

a lightly foured surface.

Beat together 1 large egg and 15g melted butter. ● Put 100g Chosen by you Breadcrumbs on a plate.

Coat the crab cakes in the egg and then in the breadcrumbs. Put on a baking tray and chill for at least 30mins.

● Preheat the oven to 190C/

170C Fan/Gas 5. Spray each cake with 2 squirts oil spray, then bake for 20-25mins. Serve with tartare sauce and salad.

Each 100g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

665kj Med Med Low Med 159kcal 6.4g 2.5g 0.9g 0.70g 8% 9% 13% 1% 12% of your reference intake.

Typical energy values per 100g: 665kJ/159kcal

READER’S VERDICT PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. MINIMUM SPEND AND DELIVERY CHARGES MAY APPLY ONLINE. PHOTOGRAPHS: DAVID MUNNS, GETTY IMAGES. STYLING: ROB MERRETT

‘The crab cakes tasted fantastic and were really easy to make.

They’re great with a light salad – the whole family loved them. We’ll defnitely be making these again.’

Richard Miller

For Fo o more delicious fsh and seafood dishes, go to ASDA.com/recipes 76

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ASDA.COM/GROCERIES | JULY/AUGUST 2015

ADVERTISEMENT FEATURE

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Then boost the luxury level with comfy cushions and blankets, and even a folding frepit. See George.com, and check out the full range in store*.

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Two-person hamper (includes plates, cutlery, drinkware and corkscrew), £20

Double airbed, £12.50

Main image: Three-person tent, £30; cushions, throw and crockery, from a selection at George Home

Enamel dining set, £10

JULY/AUGUST 2015 | GEORGE.COM | 77

Happy

s e a d n su

CHILDREN SHOULD ALWAYS BE SUPERVISED IN THE KITCHEN. REMEMBER TO WASH YOUR HANDS BEFORE AND AFTER PREPARING FOOD. PHOTOGRAPHS: ANT DUNCAN. STYLING: TAMZIN FERDINANDO. FOOD STYLING: DENISE SMART

Kids can have loads of fun making our easy ice cream – and even more fun layering it with goodies to create their own special treat

EASIEST-EVER ICE CREAM 1

Put 200g Carnation Light Condensed Milk, 300ml double cream and 2tsp Extra Special Vanilla Bean Extract in a bowl. Whisk until the mixture thickens to the texture of clotted cream – take turns if your arms get tired.

2

3

Put in a roasting dish or plastic box. Spread with a spatula, leaving a gap of 1cm at the top – it will expand as it freezes.

Cover with clingflm or a lid. Put in the freezer.

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Freeze the ice cream overnight before eating.

It will keep for up to 2 months in the freezer.

Each 21g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

294kj High High High Low 70kcal 5.0g 3.2g 5.0g 0.02g 4% 7% 16% 6% <1% of your reference intake.

Typical energy values per 100g: 1,402kJ/335kcal

ASDA.COM/RECIPES | JULY/AUGUST 2015

ORLI’S FRUITY SURPRISE ‘I love fruit, especially satsumas, and the sprinkles look pretty’

KIDS’ COOKING

CREATE YOUR OWN ICE-CREAM STATION Try these...

Share your photos with @asda on Twitter and Instagram – use #asdamag

Layer a scoop or two of ice cream with…

Sliced strawberries Chopped mango Blueberries Reduced-sugar granola Chopped nuts Fresh fruit coulis Made-up jelly Sweets such as mini marshmallows, fudge, Maltesers Fan wafers

JOSHUA’S CHOC EXPLOSION

RUBY’S BANOFFEE DELIGHT

‘I’m mad about chocolate – this is the best ice cream ever!’

‘Banoffee pie and ice cream are my favourites, and they’re even better together’

JULY/AUGUST 2015 | ASDA.COM/RECIPES

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whitworths-sugar.co.uk

THE most

lickable LOLLIES ARE THE

YOU Make

Yourself

RASPBERRY LEMONADE

ICE LOLLIE S MAKES: 6 ice lollies PRE

P TIME: 20 mins FREEZING TIME: overnig ht

INGREDIENTS

3-4 fresh lemons (appro x 120ml juice) 100g WHITWORTHS CA STER SUGAR 200ml water 100g fresh raspberrie s 1 tablespoon WHITWOR THS ICING SUGAR Ice lolly moulds

METHOD

Juice the lemons into a sieve over a small sau cepan.

Add the WHITWORTH S CASTER SUGAR and heat gently until the sugar has dissolved.

Set aside to cool, pour 200ml of cold water into a measuring jug and add the lemon mixture.

Blend the raspberries with the WHITWORTH S ICING SUGAR, push the puree throug h a sieve and stir into the lemonade.

Pour into the ice lolly moulds until they are almost full.

Place the lolly sticks/ lids on the moulds and freeze for 5-6 hours or ideally overnight.

To release the lollies from their moulds sim ply dip into a cup of hot water for 5 seconds, remember to be carefu l.

ENJOY

YO UR REFRESHING

LOLLIES!

Helping LIFE taste HAPPY. Available in selected stores only, while stocks last.

Each lolly (89g) serve: Energy

357 kJ

85 kcal 4%

Fat

Saturates Sugars

Salt

0.1g < 0.1g 20.5g 0g <1% <1% 23 % 0%

of an average adultâ&#x20AC;&#x2122;s reference intake

Typical values per 100g: Energy 402kJ / 96kcal

CELEBRITY SPECIAL

Holiday food memories Some tastes take you straight back in time. We asked four chefs to share the recipes that capture their childhood family trips

KATE HENRY

Peach & basil frangipane tart v

After competing on The Great British Bake Of last year, Kate is now a teacher at London’s Divertimenti Cookery School. She’s also writing a low-sugar cookbook.

The aromatic basil works well with the sweetness of the peaches. You can use canned but fresh is better

‘Every summer, my parents packed me, my brother and sister into the car, and drove from Brighton to a campsite in the south of France. The best part was the crates of peaches sold by the roadside. We’d sit in the back eating them, with juice dripping down our chins. I took my six-yearold daughter, Eloise, camping in France a couple of years ago. It brought back memories that inspired this tart.’

SERVES 12 READY IN 49MINS, PLUS CHILLING PRICE PER SERVING 79p 125g unsalted butter, softened, plus extra for greasing 400g all-butter shortcrust pastry 220g ground almonds 150g caster sugar 2 eggs 3 peaches, halved and stoned 3tbsp strawberry jam Handful fresh basil leaves 2tsp icing sugar, to dust 1 Preheat the oven to 170C/160C Fan/Gas 3.

Grease a loose-based futed fan tin, about 25cm in

diameter, with butter.

2 Roll out the pastry to no more than 1/2 cm thick.

Use to line the tin, gently pressing the pastry into the futed sides. Prick all over with a fork. Put in the fridge to chill.

3 Put the almonds, caster sugar, butter and eggs in a mixing bowl. Beat together with a spoon or electric hand-mixer, until well combined.

4 Remove the pastry case from the fridge. Spoon in the almond mixture in an even layer, then smooth

with the back of a spoon.

5 Gently press the peaches into the mixture, dome-side up, pushing down a little so they are partially sunken but visible on the surface.

Bake for 35-45mins, until the flling has set slightly.

6 Meanwhile, spoon the jam into a pan and heat gently, stirring.

7 Remove the tart from the oven and brush the jam over the top while still hot, using a pastry brush.

8 Dust with icing sugar and scatter the basil on top. Delicious eaten hot or cold, with fresh cream or creme fraiche.

Each 118g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,802kj High High Med Low 431kcal 28.3g 11.7g 18.9g 0.24g 22% 40% 59% 21% 4% of your reference intake.

Typical energy values per 100g: 1,527kJ/365kcal

JULY/AUGUST 2015 | ASDA.COM/RECIPES | 81

THEO RANDALL The former River Cafe chef launched his self-titled restaurant at London’s InterContinental hotel in 2006. He also appears on BBC show Saturday Kitchen. This recipe is from his book My Simple Italian.

Peperoni rossi arrostiti (roasted red peppers) The trick to this dish is to cook the peppers slowly and gently, which makes them wonderfully sweet SERVES 4 (AS A STARTER OR SIDE DISH) READY IN 1HR 10MINS PRICE PER SERVING £1.30 4 red peppers 12 baby plum or cherry tomatoes, halved 2tbsp small capers in vinegar, drained 1 clove garlic, sliced 8 anchovy fllets in olive oil, drained 8 fresh basil leaves 50ml extra virgin olive oil

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1 Preheat the oven to 150C/130C Fan/Gas 2.

Cut the peppers in half lengthways (keep the stems on for decoration if you like). Deseed. Season with sea salt and freshly ground black pepper.

2 Arrange the pepper halves, cut-side up, on a wire rack set on a baking

ASDA.COM/RECIPES | JULY/AUGUST 2015

sheet. Put three tomato halves, cut-side up, in each pepper half. Divide the capers, garlic slices, anchovy fllets and basil leaves between the peppers, then drizzle a little olive oil over each one.

3 Bake for 1hr until the peppers are soft all the way through, but still moist – they should look similar to sun-dried tomatoes. Serve warm as a starter or side.

1

of your 5-a-day

Each 222g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

659kj Med Low Low Low 158kcal 10.4g 1.6g 10.2g 0.67g 8% 15% 8% 11% 11% of your reference intake.

Typical energy values per 100g: 297kJ/71kcal

‘My parents’ idea of a good holiday was to drive the whole family all the way to Italy. I’d be stuck in the middle of my two bossy older sisters. Our holidays were all about architecture and galleries – the most boring things on earth for a child. What made the trips bearable was the food. I loved eating all these strange and unusual Italian dishes.

On the way back, the car was always stufed full of olive oil, anchovies and pasta. I guess my love of Italian food began then.’

CELEBRITY SPECIAL

MITCH TONKS

Mitch recently opened his third restaurant, The Rockfish, in Brixham, Devon. His new book, The Seahorse, about his Dartmouth restaurant with chef Mat Prowse, is out June.

‘Over the summer, my grandmother often took me to a holiday cottage in Dartmouth. I was an only child and loved spending the holidays with her.

Money was tight but we always had lots of food.

She was a very traditional cook and there were always home-cooked hams, and

eels swimming in the sink, and various pickles and chutneys on the go. She’d peel brown shrimps while I ran to the of-licence with a note to get her cider (how times have changed).

I particularly remember her roast lamb. It was magical.

We’d have it on a Sunday and the leftovers would be made into a shepherd’s pie or stew the next day.’

Lamb roasted with garlic

Studding the lamb with rosemary sprigs, garlic and anchovies helps the favours permeate the meat SERVES 6 READY IN 1HR 15MINS, PLUS 30MINS RESTING PRICE PER SERVING £1.79

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

Put the lamb in a roasting tin. Cut small incisions in the meat and insert slices of garlic, anchovies and rosemary sprigs in each one. Scatter whole garlic around the lamb, if using, then pour over the wine.

2 Roast the lamb in the oven for 15mins, then turn down to 150C/130C Fan/ Gas 2. Cook for another 15mins per 500g of lamb.

3 Remove from the oven.

Take the lamb and roasted garlic (if using) out of the roasting pan, cover and leave to rest for 30mins.

4 To make the gravy, put the pan on the hob and heat until the juices sizzle. Add the four and mix to form a smooth paste. Add about 200ml boiling water, with the mint and redcurrants or redcurrant jelly. Season with white pepper. Simmer.

5 Serve in a jug, with the lamb on a platter, and dauphinois potatoes and carrots on the side.

PHOTOGRAPH: MARTIN POOLE

1.5-2kg leg of lamb, on the bone 2 large cloves garlic, sliced, plus extra to roast (optional) 8 anchovy fllets in olive oil, drained A few sprigs of rosemary 250ml white wine 1tbsp plain four Large handful of fresh mint leaves, roughly chopped A handful of redcurrants Dauphinois potatoes and carrots with tarragon, to serve

Each 304g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,793kj Med High Low Low 429kcal 20.4g 8.8g 1.5g 0.91g 21% 29% 44% 2% 15% of your reference intake.

Typical energy values per 100g: 590kJ/141kcal

JULY/AUGUST 2015 | ASDA.COM/RECIPES | 83

Glynn is a regular on BBC show Saturday Kitchen and head chef at Michelinstarred restaurant Purnell’s, in Birmingham.

He is currently working on his second cookbook.

‘My holidays were spent in a caravan in Weymouth with my mum, dad, two sisters and brother. Most days we walked into town.

I loved the fsh and chips wrapped in newspaper they sold in the harbour, and the little pots of cockles with loads of vinegar and white pepper.

But my favourite treat of all was the mint ice cream, which was always frozen rock solid. We’d eat it at a proper ice-cream parlour, rather than from a van, and always argued about whose was coldest.’

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Mint ice cream

For a family-friendly version, swap creme de menthe for 2tsp Extra Special American Peppermint Extract SERVES 10 READY IN 5HRS PRICE PER SERVING 48p 10 sprigs fresh mint 300ml double cream 300ml whole milk 70g caster sugar 6 large egg yolks 2-4 drops green food colouring 60ml creme de menthe Grated chocolate, to serve 1 Half-fll a bowl with iced water, then put a smaller bowl in the centre of the water. Put in the fridge.

2 Tear the mint sprigs. Put in a pan with the cream and milk. Bring to the boil,

ASDA.COM/RECIPES | JULY/AUGUST 2015

then remove from the heat.

Leave for 20mins to cool.

3 Whisk the sugar and egg yolks together in a bowl until fufy. Pour the cream mixture in through a sieve.

Whisk until combined.

4 Pour the mixture into a pan. Stir in 2-4 drops of the green food colouring, to get your desired shade.

5 With a heatproof spatula, stir constantly over a medium heat until the mixture is thick enough to coat the spatula.

6 Remove the stacked

bowls from the fridge. Pour the cream mixture through a sieve into the smaller bowl and stir until cool.

Add the liqueur and whisk.

7 Churn the mixture in an ice-cream maker until almost set, then transfer to a freezerproof container.

If you don’t have an icecream maker, put the mixture in a freezerproof container, then put in the freezer. Remove and stir every 20mins, until set. It will keep for 1 month. Serve with grated chocolate.

Each 84g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,044kj High High Med LOW 249kcal 21g 11.8g 10.9g 0.08g 12% 30% 59% 12% 1% of your reference intake.

Typical energy values per 100g: 1,243kJ/297kcal

PHOTOGRAPHS: STUART OVENDEN FOOD STYLING: MATTHEW FORD PROP STYLING: TAMZIN FERDINANDO

GLYNN PURNELL

Seurp vae

treat!

BERRIES with CR EAM

During the summer months there’s nothing better than fresh, ripe berries, swimming in delicious cream. Enjoy juicy, fresh strawberries, cherries and raspberries, and let the cream pour!

Best served under the sun, this sweet treat is perfect for al fresco fun with family and friends.

So grab your sunglasses, your picnic blanket and your spoon, and enjoy the creamy sweetness of summer. After all, it wouldn’t be the same watching tennis without a bowl of strawberries and cream.

So pop down to your local Asda and discover everything you need for your sweet summer treat or visit ASDA.com/recipes for some tasty cream & berries inspiration!

£2.50

*

£1.50 each

Cherries 250g

Strawberries 400g

Raspberries 150g

Available in selected stores only, while stocks last. Strawberries 400g (£3.75 per kg), Raspberries 150g (£10 per kg), Cherries 250g (£6 per kg). *Offer available until 5th August 2015.

Double Cream £1.60, 600ml (26.7p per 100ml), Single Cream £1.35, 600ml (22.5p per 100ml). Photography shows serving suggestion.

ADVERTISEMENT FEATURE

Finishing touch You don’t need to spend hours in the kitchen to make everyday dishes a bit special – just add Sarson’s Balsamic Vinegar.

Whether you’re feeding a family or just fancy a quick snack, it’s the easy way to add a delicious twist

of sweet, tangy favours.

For a tasty dipping sauce for bread, pour a little Sarson’s Balsamic Vinegar into a small dish and add a few drops of olive oil.

Or mix with chilli oil to make a tangy dressing to pep up salads. Balsamic

Try

Sarson’s Balsamic Vinegar – £2 for 250ml

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ASDA.COM/GROCERIES | JULY/AUGUST 2015

vinegar is also delicious in stir-fries, meat and fsh dishes or drizzled over veg.

Made with seven varieties of grape and matured in oak barrels, fnd it in the Cooking & Condiments Aisle – and discover a feast of delicious new favours.

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. MINIMUM SPEND AND DELIVERY CHARGES MAY APPLY ONLINE. SARSON’S VINEGAR IS A TRADEMARK OF MIZKAN EURO LTD. PHOTOGRAPH: STUART OVENDEN. STYLING: DAVINA PERKINS. FOOD STYLING: EMILY JONZEN

Add a tasty zing to food with Sarson’s Balsamic Vinegar – ideal for drizzling, dipping or dunking

PORTABLE FOOD

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PHOTOGRAPHS: JONATHAN KENNEDY. STYLING: TAMZIN FERDINANDO. FOOD STYLING: EMILY JONZEN

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Pack a picnic Make family days out extra special with our feast of travel-friendly food Chicken & giant cous cous salad The soft couscous and tender chicken are perfectly balanced by the zingy, crunchy salad SERVES 6 READY IN 45MINS, PLUS COOLING PRICE PER SERVING £1.83 ● Put 3 x 100g packs

Chosen by you Moroccan Style Giant Cous Cous in a large pan. Add 1L water.

Bring to the boil, then

simmer for 10mins. Cover and leave until cold. ● Add 400g skinless cooked chicken, cut into bite-sized pieces, 3 medium

oranges, peeled, segmented and cut into small pieces, 20 pitted green olives, 2 red peppers, deseeded and cut into small pieces, and 3 spring onions, trimmed and chopped.

Mix together. ● Put 3tbsp olive oil and 1tbsp white wine vinegar in a small lidded jar and shake

until blended. Stir into the couscous. Divide between clean jars and store in the fridge for up to 1 day. ● Just before you set of, add a few baby spinach leaves to each jar.

2

of your 5-a-day

Each 444g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1375kj Low Low Low Low 329kcal 9.3g 1.8g 10.2g 0.04g 16% 13% 9% 11% <1% of your reference intake.

Typical energy values per 100g: 310kJ/74kcal

JULY/AUGUST 2015 | ASDA.COM/RECIPES | 87

PORTABLE FOOD Stufed baguette To prevent soggy baguettes, pat wet ingredients dry SERVES 6 READY IN 20MINS, PLUS 5HRS CHILLING PRICE PER SERVING 99p

Egg & bacon picnic pies These tasty mini pies are ideal for outdoor eating.

They will keep for up to 3 days in the fridge MAKES 8 READY IN 1HR PRICE PER SERVING 43p ● Preheat the oven to 190C/170C Fan/Gas 5. Put 2 eggs in a pan and cover with cold water. Heat until boiling, then simmer for 7mins. Drain, then cover with cold water. Leave until cold, then remove the shell and chop into small pieces. ● Meanwhile, grill 175g smoked bacon and cut into small pieces. In a nonstick pan, cook 2 spring onions, trimmed and sliced, in 1tsp oil, for 2-3mins, until soft. ● On a foured surface, roll out 500g Jus-Rol Shortcrust Pastry Block to the thickness of a £2 coin.

Cut out 8 rounds about 11.5cm across, and 8 rounds of 8cm – you will need to gather together and re-roll the pastry scraps. ● Use the larger rounds to

line 8 holes in a mufn tin.

Mix together the chopped egg, bacon and spring onion with 1tbsp Chosen by you Tomato Chutney.

Season. Divide between the pastry cases. ● Lightly beat 2 eggs with 150ml milk. Pour into each case to fll to about 5mm below the top. Use a little more of the milk mixture to dampen the edges of the smaller pastry rounds. Put on top to form pie lids, pressing the edges to seal. ● Make a small hole in the top of each pie. Brush the lids with the remaining milk mixture. Bake for 30mins.

Cool on a wire rack.

Each 138g serving contains: ENERGY

FAT

SATURATES SUGARS Low

1721kj High High 411kcal 24.8g 8.1g 21% 35% 41%

SALT Med

2.1g 1.66g 2% 28%

of your reference intake.

Typical energy values per 100g: 1247kJ/298kcal

● Drain 115g Mrs Elswood Sweet Sour Cucumbers and 115g Aleyna Roasted Red Peppers, then cut into pieces, and pat dry. ● Mix 2 x 125g packs Chosen by you Soft Goats’ Cheese and 3tbsp reduced-fat creme fraiche.

Stir in 7 Chosen by you Sun-dried Tomatoes, drained and cut into small pieces. Add the cucumbers, peppers and 130g Extra Special Applewood Smoked Wiltshire Cured Ham, cut into small pieces. ● Cut 1 small baguette horizontally almost all the way through and open out.

Remove the bread inside,

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ASDA.COM/RECIPES | JULY/AUGUST 2015

Wrap in foil and refrigerate for 5hrs. Cut into 6 slices, wrap in baking paper and secure with string.

Each 118g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1071kj Med High Low Med 256kcal 14.2g 6.8g 1.9g 1.77g 13% 20% 34% 2% 30% of your reference intake.

Typical energy values per 100g: 908kJ/217kcal

Blondies Like brownies but with a fudgy favour. We’ve added pecans and cranberries for extra taste and texture SERVES 16 READY IN 65MINS, PLUS 20MINS COOLING PRICE PER SERVING 21p ● Preheat the oven to 180C/160C Fan/Gas 4. Line a 21cm shallow square cake tin with baking paper. ● Melt 125g butter. Whisk with 250g soft brown sugar, 2 large eggs and 1tsp Extra Special Vanilla Bean Extract, until pale and fufy. ● Fold in 225g self-raising flour, 100g pecans, roughly chopped, and 100g dried cranberries. Spoon into the cake tin. Bake for 45mins, covering the top loosely with foil after 30mins. ● Cool in the tin for 20mins,

FOR MORE DELICIOUS PICNIC IDEAS, GO TO ASDA.COM/RECIPES 88

leaving a 5mm-thick shell. ● Add the cheese flling.

then transfer to a wire rack and leave until cold.

Cut into 16 squares.

Each 47g serving contains: ENERGY

FAT

SATURATES SUGARS High

816kj High High 195kcal 9.4g 3.8g 10% 13% 19%

SALT Med

15g 0.24g 17% 4%

of your reference intake.

Typical energy values per 100g: 1736kJ/415kcal

E K I L K O O C S L A C O L E TH with recipes inspired by me ho at S AL ME s iou lic create de ok dishes With four, simple-to-co o. xic Me of s on gi re t differen ls. s cooking like the loca at be g in th no y wh n ar youâ&#x20AC;&#x2122;ll le

CHICKEN TINGA Serving suggestion

Available in selected stores only, while stocks last.

Sunshine eating Planning a picnic or party? You’ll fnd everything you need for summer outdoor dining in our Chosen by you range – and they’re all 2 for £3

Bite-sized bangers

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. MINIMUM SPEND AND DELIVERY CHARGES MAY APPLY ONLINE. *2 FOR £3 OFFER AVAILABLE UNTIL 6 JUNE 2016. **2 FOR £3 OFFER AVAILABLE FROM 16 JULY 2015 – 5 AUGUST 2015. PHOTOGRAPHY: HOWARD SHOOTER. STYLING: ROB MERRETT. FOOD STYLING: EMILY JONZEN

Tasty, tender cocktail sausages are always a favourite for sharing.

Serve on cocktail sticks with a selection of dips and sauces, so everyone can help themselves.

Chosen by you Pork Cocktail Sausages, £1.97 (410g; 48p/100g) or 2 for £3**

Dip in outdoors Get dunking with our four classic savoury dips – Cheese & Chive, Onion & Garlic, Thousand Island and Sour Cream & Chive. Perfect with crisps, tortilla chips, crackers and vegetable sticks. Chosen by you Dip Selection, £2.20 (520g; 42p/100g) or 2 for £3*

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A marvellous meaty feast Whip up a taste of the Mediterranean with prosciutto, salami and chorizo. Great for platters, salads and snacks. Chosen by you Continental Meat Selection, £1.97 (120g; £1.64/100g) or 2 for £3**

ADVERTISEMENT FEATURE Cheese to please Take your pick from our wide range of quality cheeses – ideal for snacking, sandwiches or served with crackers and grapes to round of your outdoor feast.

Chosen by you Wensleydale With Cranberries, £1.70 (200g; 85p/100g) or 2 for £3** Chosen by you Cypriot Halloumi, £1.78 (250g; 71p/100g) or 2 for £3**

Veg out with pasta salad With gemelli pasta and red and green peppers in a tomato and herb dressing, everyone will love this favour-packed vegetarian salad.

Chosen by you Tomato & Roasted Vegetable Pasta Salad, £2.07 (500g; 41p/100g) or 2 for £3*

Eggstra tasty

Ready to roll

Tuck into breadcrumbcoated bites flled with sausage meat and an egg mayo centre for a tasty twist.

Chosen by you Sharing Mini Savoury Eggs (16-pack), £1.60 (192g; 83p/100g) or 2 for £3*

Now with 25% more pork, for our meatiest flling ever, wrapped in crisp, golden pastry.

Delicious hot or cold.

Chosen by you Pork Mini Sausage Rolls (20-pack), £1.60 (200g; 80p/100g) or 2 for £3*

JULY/AUGUST 2015 | ASDA.COM/GROCERIES | 91

Leerdammer® Beef Burgers with Avocado 20

Serves: 4

mins

Preparation time

Ingredients

400g extra lean minced beef 1 small onion, finely chopped 2 tsp mixed dried herbs 2 tbsp HP® BBQ sauce Salt and freshly ground black pepper 4 slices Leerdammer® Toastie & Burger 1 large ripe avocado 100g reduced fat crème fraiche Salt and freshly ground black pepper 4 burger buns, split Mixed leaves and sliced tomatoes, to serve Nutritional value per 307g serving:

ENERGY 2723kJ 651kcal

FAT High 36.5g

33%

52%

SATURATES SUGARS High Low 17.2g 12.5g

86%

14%

SALT High 2.21g

37%

*% of an adults Reference Intake (RI) Typical energy values per 100g (887kJ/212kcal)

15

mins

Cooking time

1 Preheat the barbecue or grill.

2 Mix together the minced beef, onion, mixed herbs and BBQ sauce.

Season with salt and pepper. Fold each slice of Leerdammer® cheese in half, then in half again to make roughly a square. Make the burgers by forming a quarter of the meat mixture around each square of cheese, so that it is completely enclosed.

3 Barbecue or grill the burgers for 8-10 minutes, turning once.

4 While the burgers are cooking, peel and stone the avocado and mash the flesh with a fork, then mix it with the crème fraiche. Season.

5 Toast

the burger buns on the cut sides. Top with the mixed leaves, sliced tomatoes and burgers. Serve with a dollop of the avocado mixture.

Perfect cheese for your summer burger

Available in selected stores only, while stocks last.

SMART COOKING

CLUB SANDWICH PASTA

For more delicious sunshine dishes, see ASDA. com/recipes

FALAFEL WRAPS WITH SWEET POTATO WEDGES

Your summer

sorted These delicious midweek meals are quick and easy to make – leaving you more time for fun in the sun

PAN-FRIED PORK WITH APPLE WEDGES

CHEAT’S CROQUE MADAME

JULY/AUGUST 2015 | ASDA.COM/RECIPES | 93

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Club sandwich pasta This twist on the club sandwich is a great way to use up leftover cooked chicken, and it works really well with the gammon in this meaty dish

Falafel wraps with sweet potato wedges V These falafel are also delicious cold in packed lunches – store in the fridge for up to 2 days

SERVES 4 READY IN 20MINS PRICE PER SERVING 90p

SERVES 4 READY IN 45MINS PRICE PER SERVING £1.04

300g penne pasta 4tsp sunflower oil 40g bread, crumbled into crumbs 125g Butcher’s Selection, Unsmoked Gammon Round, diced 4 spring onions, trimmed and sliced 350g cherry tomatoes, halved 150g cooked chicken (weight without the skin), cut into bite-size pieces 150g Chosen by you 50% Less Fat Light Soft Cheese

2 medium-size red onions 2 red peppers, deseeded and cut into chunks 1 large sweet potato, scrubbed, cut into wedges 4tbsp sunflower oil 2tsp ground cumin 2tsp ground coriander 400g can chickpeas, drained and rinsed 1 egg, beaten Flour for dusting 1 pack Chosen by you Garlic Tortilla Wraps 200g tub Chosen by you 30% Less Fat Houmous

1 Add the pasta to a large pan of boiling water, stir once, then boil for 11mins.

2 Meanwhile, heat half the oil in a large frying pan.

Add the breadcrumbs and stir over a medium heat until golden. Set aside in 94

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a bowl or plate. Wipe the pan clean with kitchen roll.

3 Heat the rest of the oil in the pan and cook the gammon for 4-5mins, until cooked through. Add the spring onions and tomatoes and cook for 3-4mins, until just soft. Add the chicken and heat through. Set aside and keep warm.

4 Drain the pasta, reserving 3tbsp of the cooking water.

Return to the pan with the reserved water. Add the soft cheese and heat through, stirring gently.

5 Add the gammon mixture and toss. Divide between 4 bowls. Serve sprinkled with the breadcrumbs.

1

of your 5-a-day

Each 517g serving contains: ENERGY

FAT

2250kj Low 538kcal 14g 27% 20%

SATURATES SUGARS Low Low

SALT Low

5.2g 5.7g 1.55g 26% 6% 26%

of your reference intake.

Typical energy values per 100g: 435kJ/104kcal

ASDA.COM/RECIPES | JULY/AUGUST 2015

1 Preheat the oven to 220C/ 200C Fan/Gas 7. Cut the onions in half, to get four pieces. Finely chop one piece and set aside. Cut the remaining onion into wedges. Put on a tray with

the peppers and sweet potato. Toss with 1tbsp oil.

Cook in the oven for 35mins.

2 Fry the chopped onion in 1tbsp oil until soft. Add the spices and cook for another 1min. Put the onion in a bowl with the chickpeas, then season. Mash together, then mix in the egg.

3 Dust your hands with four and shape the mixture into 8 balls. Heat 2tbsp oil in a pan and cook, in 1 or 2 batches, on a medium heat for 5mins, turning often.

4 Heat the wraps, then spread with houmous. Put 2 falafel in each fatbread with some of the roast veg.

Serve with the wedges.

3

of your 5-a-day

Each 414g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

2616kj High Low Low Low 625kcal 30.2g 5.4g 14.1g 0.83g 31% 43% 27% 16% 14% of your reference intake.

Typical energy values per 100g: 632kJ/151kcal

SMART COOKING

2 OF

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PHOTOGRAPHS: STUART OVENDEN. STYLING: DAVINA PERKINS. FOOD STYLING: LAUREN FLOODGATE

SINGLE SERVING

Cheat’s croque madame

Pan-fried pork with apple wedges

Our update on this French classic – a ham and cheese toastie topped with a fried egg – is made with reduced-fat cheese spread and a poached egg

The tangy apple balances the rich, creamy sauce.

In a rush? Use a frozen veg mix, rather than fresh

SERVES 1 READY IN 15MINS PRICE PER SERVING £1.26

SERVES 4 READY IN 1HR 10MINS PRICE PER SERVING £1.85

20g Kerry LowLow Mature Cheddar Spread 2 slices wholemeal bread 20g Asda Chosen by you Oven Baked Ham, finely sliced 4 squirts Fry Light Sunflower Oil Spray 1 egg TO SERVE: Iceberg lettuce leaves 25g carrot, grated 1 /4 red pepper, deseeded and cut into small pieces 3cm piece cucumber, cubed 2tbsp Hellmann’s Fat Free Vinaigrette

3 courgettes, thinly sliced lengthways 2 red or orange peppers, quartered and deseeded 7tbsp sunflower oil 660g pack Butcher’s Selection Pork Loin Steaks, cut into thirds 200ml chicken stock, made with 1/2 stock cube 1tsp mixed dried herbs 2 apples, cored and each cut into 6 wedges 50g reduced-fat creme fraiche 2tsp cornflour, mixed with 1tbsp cold water Crusty bread, to serve

1 Preheat the grill. Spread the cheese on the bread.

Add the ham and sandwich together. Squirt the oil over both sides of the sandwich.

Grill until lightly toasted.

2 Poach the egg in a pan or frying pan (see tip, below).

3 Put the lettuce, carrot, pepper and cucumber in a bowl. Toss with vinaigrette.

4 Serve the poached egg on the sandwich, with the salad on the side.

Each 283g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1,587kj Med Low Low High 379kcal 13.3g 4.2g 9.9g 2.55g 19% 19% 21% 11% 43% of your reference intake.

Typical energy values per 100g: 561kJ/134kcal

TIP For perfect poached eggs, break the egg into a cup. Fill a shallow pan with 3cm water, add a pinch of salt, then heat until simmering. Swirl the water with a whisk to get a whirlpool efect, then add the egg. Turn the heat down low. Leave for 3mins, then lift out with a spoon

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

Put the courgettes and peppers in a roasting tin.

Toss with 1tbsp oil. Cook for 35-40mins until tender.

2 Heat 2tsp oil in a frying pan. Add half the pork.

Cook for 4-5mins, until browned. Tip into a pan with the meat juices. Add another 2tsp oil to the frying pan and cook the rest of the pork, then add to the frst batch. Add the stock and herbs. Cover the pan and simmer for 15mins.

3 Heat 2tsp oil in the frying pan. Cook the apple over a low heat for 10mins, turning occasionally, until tender.

4 Add the creme fraiche and cornfour to the pork.

Simmer for 2mins, stirring.

Add the apple. Heat through. Serve with the bread and roast veg.

2

of your 5-a-day

Each 502g serving contains: ENERGY

FAT

SATURATES SUGARS

SALT

1554kj Low Low Low Low 371kcal 15.1g 4.5g 14.6g 0.50g 19% 22% 23% 16% 8% of your reference intake.

Typical energy values per 100g: 310kJ/74kcal

JULY/AUGUST 2015 | ASDA.COM/RECIPES | 95

£2.98

£1.97

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. †AVAILABLE ONLINE ONLY

Style

To celebrate 25 years of George and 50 years of Asda, we’re taking a journey through six decades of iconic fashion

Seventies deluxe

FOLLOW ON

Dip into the 70s hippie trend with cross-strap flat sandals, an embroidered saddlebag and oversized shades. Perfect for summer, neutral tones add instant glamour. Team with jeans and a tunic top, or a flowing maxi dress for efortless style.

Sandals, 3-9, £8, code 5067680; bag*, £12, code 5081070; sunglasses†, £3.50, code 5002965 *Available from 13 July JULY/AUGUST 2015 | GEORGE.COM | 97

THE MINI

Rising hemlines sparked a fashion revolution.

Make like model Twiggy with a mini dress – wear with pointy-toed fats for added impact.

70s THE MAXI

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GEORGE.COM | JULY/AUGUST 2015

CELEBRITY STYLE: TWIGGY

80s THE JUMPSUIT

Jumpsuit, 8-24, £18, code 5142799

The Eighties were all about power dressing. A jumpsuit is the perfect work-to-play solution – pair with a blazer or tailored coat.

Charlie’s Angel Farrah Fawcett showed us how.

Flares, platforms and maxi dresses are key when working this decade. In need of boho-chic inspiration? Look to singer Stevie Nicks.

CATWALK TREND: EMILIO PUCCI

For competitions and more, head to Facebook.com/ georgeat asdaofficial

60s CELEBRITY STYLE: STEVIE NICKS

Dress, 8-24, £14, code 5163742

CATWALK TREND: LOUIS VUITTON

Channel your favourite style icons as George takes a trip through the decades

CELEBRITY STYLE: FARRAH FAWCETT

CATWALK TREND: CELINE

Fashion flashback

Dress, 8-24, £18, code 5145324

Madonna, the queen of reinvention, led the way with her head-to-toe denim look. Go for denim basics in the same colour or shade for easy laidback style.

CATWALK TREND: DSQUARED2

CELEBRITY STYLE: BLAKE LIVELY

DOUBLE DENIM

00s

THE BOYFRIEND BLAZER

The boyfriend blazer became a staple in women’s wardrobes.

Team with jeans and heels, or follow actress Blake Lively’s example and wear with a chic skirt for evenings out.

Blazer, 8-24, £14, code 5042618

10s

THE PRINT TROUSERS

Trousers, 8-24, £14, code 5127467 Available from 12 July

CATWALK TREND: LANVIN

CELEBRITY STYLE: JESSICA ALBA

Print trousers have been a big hit this decade. Actress Jessica Alba wins style points for teaming them with neutral basics.

WATCH ONLINE NLIN NE FOR MORE STYLE TIPS Love our print trousers? For more inspiration on how to wear prints, watch our video at George.com/trends – available to view now FOLLOW ON

JULY/AUGUST 2015 | GEORGE.COM | 99

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY. PHOTOGRAPHS: ALPHA, GETTY IMAGES

Jacket, 8-24, £18, code 5054205; jeans, 8-24, £16, code 5054186

90s

CELEBRITY STYLE: MADONNA

CATWALK TREND: STELLA McCARTNEY

GEORGE

2

GEORGE KIDS

1

Bag it

Perfect for all their bits and bobs Bag, £4, code 5025302

Sunshine smiles A pretty sundress or matching shorts and top are perfect for hot days From left: dress, 4-14yrs, from £7 (for 2-pack), code 5089943; sandals*, 4-12, £9, code 5009196; hairband, £2.50, code 3574290; top, 9mths-6yrs, from £4, code 5041219; shorts, 9mths-6yrs, from £5, code 5084255; shoes*, 4-12, £5, code 5071373; hair bobble, £2, code 3554927. *Available from 11 July

Summer

3

Little sweethearts Protect their eyes with these fun retro-style shades Sunglasses, £2.50, code 5008792

CHECKLIST

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. ONLINE DELIVERY CHARGES MAY APPLY.

Take on the school holidays with our kids’ wardrobe essentials

4

Sporty style Canvas shoes with no-fuss Velcro straps are perfect for trips to the seaside or pool Trainers, 8-2, £8, code 5084818 Available from 12 July

5

Sneak a peak A cap will keep their head cool while they have fun in the sun Cap, 4-12yrs, £4, code 5007407

FOLLOW ON

6

Beach boy Keep cool with a graphic tee and turned-up shorts T-shirt, 4-14yrs, from £4, code 5175991; shorts, 4-14yrs, from £5, code 4975783

JULY/AUGUST 2015 | GEORGE.COM | 101

Nappy days Y APPROVE LIT

BY

Great news!

Dermatologically tested Little Angels nappies are quality approved by Mumsnet mums*

a special sizing guide on all our nappies, to help indicate when to move on to the next size. Plus, we’ve introduced DreamSkin™** technology to one of our Newborn ranges to help soothe and protect even the most delicate skin. No wonder we’re the top-selling own-label nappy brand†.

Check out our great ofers in store and online, including 3 for £12 across the entire Little Angels economy pack nappy range.

D

Looking for a nappy brand you can trust?

Our Little Angels Newborn, Comfort Dry and Supreme Protection nappies have been quality approved by Mumsnet mums*.

Plus, we’re the only brand with a range to see your little one through every step of the journey, from nappies for newborns to potty-training pants.

Our nappies are super-soft, absorbent and ultra comfortable. We’ve also added

QU A

From newborns through to potty training, protect your child’s delicate skin with our Little Angels nappies range

Little Angels help get the size right

The ft’s just right

I need the next size up, please

Your little one’s nappy only usually leaks when it’s not fastened tight enough – or when the baby has become too big for their current nappy size. The problem is that when youngsters are growing so fast, you might not realise when they’re ready for a bigger nappy.

Little Angels has come to your aid by introducing a sizing guide on the front waistband of our

nappies, to help parents understand when a baby has outgrown that particular size.

The central label indicates where the tabs should fasten on the nappy – so if the tabs don’t seal in the white area, it’s usually time to consider the next size up.

See the illustrations, left. You’ll also find a useful explanation of the sizing guide on the back of each nappy pack, too.

Everything you need from birth and beyond Little Angels nappies come in four ranges – Newborn, Newborn With DreamSkin™ Technology, Comfort Dry and Supreme Protection.

Comfort Dry

Newborn

Supreme Protection

l Super-soft on skin – and proven to be softer than leading brand†† l Smallest sizes protect the delicate umbilical area l Wetness indicator turns blue to help parents know when it’s time to change the nappy

l Little Angels’ softest, lightest, and most absorbent nappy ever l Provides superior day and night comfort l Dryness for up to 12 hours l All-around freedom fit for active babies l Eight out of 10 Mumsnet mums would recommend Supreme Protection Nappies to other mums‡ Little Angels nappies and first pants, for weights from 4-27kg. Economy packs, £4.50 each, or 3 for £12 across the range. Packs shown: sizes 2 (42 nappies); 3 (26); 4 (48); size 5+ (34)

Newborn With DreamSkin™ Technology We know how delicate baby’s skin can be, so we teamed up with DreamSkin™ to use their technology. The DreamSkin™ polymer applied to these nappies: l Is clinically proven to soothe and protect babies’ skin l Helps keep skin moisturised l Helps regulate skin temperature

l Super-soft and absorbent, perfect for delicate skin l Up to 12 hours of dryness

3

12

The Little Angels range is available in store and online at ASDA.com

PRODUCTS AVAILABLE IN SELECTED STORES ONLY, WHILE STOCKS LAST. MINIMUM SPEND AND DELIVERY CHARGES MAY APPLY ONLINE. *WE ASKED MUMSNET USERS TO TEST AND RATE THE QUALITY OF OUR PRODUCTS (NEWBORN WITH DREAMSKIN TECHNOLOGY NAPPIES NOT INCLUDED). ONLY THOSE THAT ACHIEVE AN AVERAGE SCORE OF 70% OR ABOVE RECEIVE THE MUMSNET SEAL OF APPROVAL. SOURCE: MUMSNET 2014. **FOR DETAILS, GO TO DREAMSKINHEALTH.CO.UK. †KANTAR WORLD PANEL, 52 W/E 26 APRIL 2015. ††IN A BLIND TOUCH TEST, EIGHT OUT OF 10 MUMS AGREED THAT LITTLE ANGELS NEWBORN WAS SOFTER THAN THE LEADING NEWBORN NAPPY BRAND. INDEPENDENT CUSTOMER RESEARCH, JAN 2015. ‡SAMPLE SIZE: 103 MUMS. SOURCE: MUMSNET 2015

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ÂŁ2.40

ÂŁ .94 each

Triple Protection Specifcally designed to give you protection from leaks, odour and moisture

Available in selected stores, while stocks last.

Price available from 23rd July - 12th August.

The BIG debate

holidays too long?

‘

‘Are the summer

Is the six-week break bad for families? Two readers give their views…

THE VIEWS EXPRESSED ARE SOLELY THOSE OF THE CONTRIBUTORS. WORDS: RADHIKA HOLMSTROM. ILLUSTRATION: HANNAH WARREN

YES

Judy Monti, mum to Kit, 10, and Rory, eight I seriously feel the summer holiday is too long for all of us. My kids break up in late July and don’t go back until early September. By then, it’s stopped being fun at all.

From a parent’s point of view, it’s a nightmare.

If you’re not working, you have to keep everyone entertained. If you’re selfemployed, it’s a mad juggle of work and childcare, usually ending up with you putting in ridiculous hours.

And if you have a full-time employer, you’ve probably got a maximum of fve weeks’ holiday for the year.

The sums just don’t add up unless either both parents take holiday at diferent times, or you pool with another family.

Holiday clubs only fll the gap up to a point; they usually fnish at 3pm and it can get expensive, plus kids can feel like they’re being shufed out of the house, whether they like it or not.

I’m lucky that my mum lives nearby and can have them

for one day a week, but not everyone has relatives who can help out.

Even if the boys can stay at home, they get bored.

They miss their friends, too.

We do our best to meet up, but everyone goes away at diferent times, so there are some they don’t see for the whole summer.

The long break isn’t great for their education either. It can be hard to motivate them again when they fnally go back to school.

I think four or fve short terms, with shorter holidays in between, would be less gruelling for all of us.

‘From a parent’s point of view, it’s a nightmare’

NO

Sharon Evans, mum to six-yearold twins Cicely and Bethany, Harvey, 14, and Lois, 21 I don’t think the break is too long at all. There’s so much educational pressure on kids now that even a couple of weeks of isn’t enough to unwind. Even for little ones, school is heavy going; when they’re older, they’re loaded with homework.

We do lots of things during the school holidays, and most are cheap or free.

We’ll have a baking day at home, or a ‘cinema day’, when we just snuggle up

on the sofa with popcorn.

I think shorter holidays such as the Easter break make parents feel more pressured to pack in lots of days out.

Some of the things we do are educational. Schools focus on formal subjects like reading and writing, but during the summer we do lots of arts and crafts, and visit museums. My kids will also sit down and do their own writing, with lovely drawings to go with their stories, because the pressure is of and it’s their choice. And they’ll never forget our recent trip to a farm where we saw a sheep giving birth to twin lambs (particularly thrilling for my twin girls, of course).

The longer holiday also means families can book time of to go away together.

If kids just had three or four weeks of school, parents would all be trying to book leave at the same time.

Of course, there are days when the kids argue and it’s all too much, but it’s good to have the chance to be together as a family. There’s a big age gap between my lot, so my twins don’t usually see much of their older brother, but over the holidays it’s possible for us to all do things together.

Over a six-week break, even big kids can just be kids. I think that’s lovely.

JULY/AUGUST 2015

|

105

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1. Draw opens at 00.01 on 20.07.2015 and closes at 23.59 on 16.08.2015

TEENS

TEENS’ uniform

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George Click & Collect Collection available at majority of stores. Next day service not available in Northern Ireland and our Dyce, Middleton Park & Portlethen stores in Scotland. Order before 7pm Sunday to Friday to collect after 5pm the next day. Order before 1pm Saturday to collect after 1pm on Sunday. See website for full terms and conditions. 100 Day Satisfaction Guarantee If for any reason you are not satisfed with your George schoolwear purchase, simply return it within 100 days with proof of purchase for an exchange or refund. This excludes jewellery, watches and hair accessories. Your statutory rights are not afected. UK mainland stores only. Excludes franchises.

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BOYS’ SCHOOL SHOP

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TROUSER AND FIT GUIDE Longer length available online

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CARGO

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Cotton rich sweatshirts from

uniform

2

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All our sweatshirts are machine washable and have long-lasting colour

KNITWEAR & SWEATSHIRTS

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BOYS’ SCHOOL SHOP

BOYS’

GIRLS

COATS

ESSENTIALS

All the essentials she’ll need, from vest multipacks (matching briefs available) to tights.

Cosy coats for chilly days – take a look online to see the full range.

LACE SOCKS, 3-5.5, £4 (for 5-pack); WHITE KNEE-HIGH SOCKS, 6-5.5, £4 (for 5-pack); VESTS, 1-14yrs, from £3 (for 3-pack); RED OR NAVY TIGHTS, 3-12yrs; GREY TIGHTS 3-14yrs, £5 (for 3-pack); BRIEFS, 1-14yrs, £3.50 (for 10-pack)

COAT, 4-14yrs,

PRODUCTS AVAILABLE IN SELECTED STORES, WHILE STOCKS LAST. DELIVERY CHARGES MAY APPLY ONLINE *CLICK & COLLECT TERMS AND CONDITIONS APPLY. SEE PAGE 10 FOR DETAILS

from £18

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JOGGERS, 3-14yrs, from £4; HOODED TOP, 3-14yrs, from £4; TRAINERS, 8-2, £6; CYCLING SHORTS, 3-16yrs, from £3 (for 2-pack); T-SHIRT, 3-16yrs, from £2 (for 2-pack)

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Pleated, skater or straight, we’re sure to have a skirt she’ll love.

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SHIRT, 3-18yrs, from £3.50; TROUSERS, 8-18yrs, from £5; SOCKS, 3-6.5, £2.50 (for 7-pack); SHOES, 13-6, £16

PINAFORES

She’ll love the cute little details – and the stain-resistant fabric will help her to look smart from morning until hometime.

PINAFORE, 2-12yrs from £6; SHIRT, 3-14yrs, from £3; CARDIGAN, 3-14yrs, from £4; SOCKS, 3-5.5, £4 (for 7-pack); SHOES, 8-2 from £15

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TROUSERS, 3-16yrs, from £3; POLO SHIRT, 3-16yrs, from £2.50 (for 2-pack), CARDIGAN, 3-14yrs, from £4; SOCKS, 3-6.5, £2.50 (for 7 pack); SHOES, 10-6, from £15

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GIRLS’ SCHOOL SHOP

SHIRTS AND POLOS

GIRLS’ uniform

Cotton rich sweatshirts from

2

New long-lasting technology helps our brights to stay bright, wash after wash

SWEATSHIRT, 3-16yrs, from £3; SHIRT, 3-16yrs, from £2.50 (for 2-pack); SKIRT, 3-16yrs, from £3.50; TIGHTS, 3-14yrs, £5 (for 3-pack); SHOES, 8-2, from £15

KNITWEAR & SWEATSHIRTS

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PRODUCTS AVAILABLE IN SELECTED STORES, WHILE STOCKS LAST. DELIVERY CHARGES MAY APPLY ONLINE *CLICK & COLLECT TERMS AND CONDITIONS APPLY. SEE PAGE 10 FOR DETAILS

£

For your bright little sparks – long-lasting technology means our knitwear and sweatshirts keep their colour, wash after wash.

100% COTTON

Keep it cool – this natural fbre is breathable and feels soft and comfortable against the skin.

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Guard against dirt and stains – our dual-action coating and release formula resists tough marks to help keep clothes clean.

Head to George.com to check out our full range of schoolwear, plus fantastic online exclusives.

And don’t forget our handy Click & Collect service – ideal for busy parents on the go.

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WELCOME TO GEORGE SCHOOL SHOP

LASTING COLOUR

Welcome

Our kids’ clothes and shoes are such fantastic quality, we ofer a no-quibble 100-day satisfaction guarantee*.

Take a look at the innovative features that keep our school uniforms looking smart from one term to the next.

Plus, to make life even easier for parents, the complete range is available online, all year round IN STORE

ONLINE

MOBILE

They grow so fast…

Our waistbands are elasticated and can also be adjusted for the perfect, comfortable ft.

PERMANENT PLEATS We know ironing is a chore, so our skirts have heat-set pleats.

Just a light pressing after washing and drying will keep them looking smart.

SECURED HEM

Rough and tumble?

Not a problem. We’ve developed a thread that bonds with fabric to stop hems coming undone.

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PRODUCTS AVAILABLE IN SELECTED STORES, WHILE STOCKS LAST. DELIVERY CHARGES MAY APPLY ONLINE.*TERMS *TERMS AND CONDITIONS APPLY. YOUR STATUTORY RIGHTS NOT AFFECTED. SEE 55 FOR DETAILS. AND CONDITIONS APPLY YOUR STATUTORY RIGHTS ARE NOTARE AFFECTED – SEE PAGE 10PAGE FOR DETAILS. **CLICK †&SEE ASDA. COM/CLICKANDCOLLECT FOR FULLAPPLY DETAILS. COLLECT TERMS AND CONDITIONS – SEE PAGE 10 FOR DETAILS

ADJUSTABLE WAIST

FREE

*SEE PAGE 10 FOR DETAILS

Exclusively at

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