Asda Magazine February 2023

Hello

Love is in the air…

There’s so much to look forward to! For me, Valentine’s Day isn’t just for couples – it’s for celebrating those you care about, whether it be your significant other, best friend, or the colleague you can’t get through the day without. So, this year, I’ll be celebrating the wonderful people that make me smile with small treats to brighten their day. If Pancake Day is more your thing, we’ve got you covered with tasty recipes. The cinnamon swirl with berries will be my go-to this 21 Feb – move over trusty golden syrup! World Book Day is almost around the corner and, to help parents avoid a last-minute panic, we’ve showcased some of our amazing range of costumes on page 82, so your little one can step into the limelight, whoever their book hero may be. I am also SO excited to introduce our new Asda Magazine columnist – Stacey Solomon… I hope you all enjoy reading her tales and tips every month as much as I will. Check out her first note to you all on page 98.

Jessica Timms

It only happens once a year – our pancake recipes will inspire you! page 52 money and time page 64

Dress to impress

Wear your heart on your sleeve in this snuggly cardi, with sizes for you and your mini-me page 73

Asda Extra Special Luxury Belgian Chocolate Selection, £7 (240g)

What’s inside

48 SWIRLWIND ROMANCE

Show someone you really care with our trio of lush puds

09 9 2/3 THINGS TO LOVE THIS MONTH

The latest hot news and must-buys from your Asda aisles

Love to eat

From speedy suppers to sweet treats, get those aprons at the ready

16 WHAT’S FOR DINNER?

Heart-healthy recipes to whip up for teatimes this month

23 EVERYDAY HEROES: TINNED SPUDS

The mighty potato takes on a new lease of life – no peelers needed

26 THE TASTEMAKERS

Baker Martin Read gives us the lowdown on making sourdough

30 SHARE THE LOVE

Enjoy an Extra Special meal deal this Valentine’s Day

32 STICK OR TWI S T: T OAD IN THE HOLE

A real classic vs our veggie take – which will get your thumbs up?

39 MY KIND OF DATE NIGHT

52 STACK ’EM HIGH

Get set for Pancake Day with some flipping good ideas. Syrup at the ready!

59 THINGS THAT GO PING

We’re getting savvy in the kitchen and letting the microwave do all the work

64 FREEZY DOES IT

Allow The Batch Lady to inspire you to fill your freezer with delish dishes

70 SMART LIVING

Try our handy hacks to be more clever in the kitchen – you’re welcome!

72 CHALLENGE GINO

Got a foodie dilemma? We have Italian chef Gino D’Acampo on the case

52

Love is in the air – our readers share perfect recipes for getting together

The Asda Magazine team

Editor Jessica Timms

Content Planner

Stephanie Martin

Content Co-ordinator

Nancy Stockdale

Senior Content Manager

Jenni Bass

Feel good

Editor Alex Drew

Consultant Editor

Rebecca Denne

Art Directors Jo Clark, Hayley Ward

Editorial Director

Dan Linstead

Food Editors Rachel Beckwith, Gabriella English

Design Director Will Slater

Art Editors Laura Phillips, Kit Cheung

Sub Editor Lou Cassell

Associate Editor Jess Carter

Client Director Clair Atkins

Account Manager Maria Rees

Workflow Manager

Lisa Houghton

With thanks to: Adam Hylands

Asda Magazine is published by Our Media, an Immediate Group company, in partnership with Asda. Print sourced by HH Associates.

While every care is taken in compiling the contents of this magazine, the proprietors assume no responsibility in effects arising therefrom. No part of the contents may be reproduced without prior permission.

STRENGTH COMES FROM WITHIN

Our food & you

We love bringing you varied, balanced and great value recipe ideas every issue. Here’s what you need to know

Our recipes

All our recipes are specially created with you in mind. We work with our development chefs, nutrition team and leading recipe developers to create meal ideas that are easy, affordable and nutritious. Plus, we test every recipe carefully so you can trust they’ll work for you and your family. We promise to:

• Provide budget-friendly recipes to help you feed your family for less

• Ensure meals are nutritionally balanced, and use everyday ingredients

• Minimise food waste by using ingredients smartly and providing leftover ideas.

Price per serve

Look out for the price per serve on selected recipes. It’s the total cost of a recipe’s ingredients divided by the number of people the recipe serves. When you see the recipes at Asda.com this same price per serve will be shown.

Recipe key facts

All our recipes include key facts on servings, prep time and our unique ‘faff factor’, a guide to how much skill and effort is involved in a recipe.

Serves 4

Typical serve size based on adult portions

Ready in 35 mins

Includes prep and cooking time Faff factor

From easy peasy to ‘brace yourself ’ cooking

Nutritional information

All our recipes are reviewed by a registered nutritionist and information is highlighted in a ‘traffic light’ graphic – green, amber, red. Green is good, while red is the other extreme – a lot of fat or salt, for example –and amber is somewhere in the middle.

Look out for these symbols

We’ve included other handy hints throughout the magazine to highlight ingredients and recipes with special features. Look out for:

V Vegetarian

VE Vegan

GF Gluten-free

DF Dairy-free

MF Milk-free

LF Lactose-free

EF Egg-free

d Freezable

(Icons exclude optional suggestions)

NEW IN STORE READY IN 20 MINUTES

In the Asda Magazine this month...

Suzanne Mulholland The Batch Lady

Suzanne has cooked up some fabulous fast and easy-tomake freezer-friendly recipes on p64.

Gareth Morgans Photographer

London-based Gareth puts his own spin on pancakes (p52), our cover and much more this issue.

Amy Abrahams Journalist

An award-winning health journalist, Amy talks about the benefits of breathing well on page 92…

Ways to shop IN

STORE

of your 5-a-day u

Shows if recipes give you ‘5-a-day’ veg options.

At Asda, we like to make sure the healthiest choice is the easiest choice for our customers, so, we’ve introduced our Asda Live Better logo. It shows you what the healthiest choices in Asda Own Brand are

Find your nearest Asda at storelocator.asda.com .

SCAN & GO

ONLY 65p A SERVE UNDER 400 CALORIES 2 OF YOUR 5-A-DAY OUR FOOD

Contactless payment and less checkout time – use a scanner or smartphone

HOME DELIVERIES

Shop online and choose a home delivery slot.

CLICK & COLLECT

Shop online and pick up from one of over 4 60 UK locations

ONLY 65p A SERVE ASDA.COM | FEBRUARY 2023 | 7

Photograph: Melissa Reynolds-James. Food styling: Jenny White

Lovely bubbly!

Whether you’re after a special sip for V-Day or just fancy treating yourself with some fizz this month (we feel you), we have some deals* you’re going to want in on. What are you still doing here? Snap up these champagnes while you still can…

Pommery Champagne Brut Royal, WAS £40, NOW £30*/75cl

Down from £40, this fresh and delicate champers is dry in taste and citrussy in aroma.

Fair play

Lanson Le Black Label Brut, WAS £35, NOW £28*/75cl

Save £7 on this champagne, which is aged for at least four years to give it a rounded, complex flavour.

Fairtrade Fortnight runs from 27 February to 12 March and aims to champion fair pay and conditions for the farmers, workers and communities who produce some of our favourite food and drink – and help us to shop ethically. Here are some Fairtrade heroes you can find lining our aisles during this year’s event…

Asda Extra Special Colombian Fairtrade Ground Coffee, £3/227g; Asda Extra Special Fairtrade Indulgent Drinking Chocolate, £2.75/300g; Vego Crunchy Fine Hazelnut Chocolate Spread, £3.50/200g; Taylor & Colledge Fairtrade Organic Vanilla Bean Extract, £5.25/100ml

Fontaine Champagne, WAS £18, NOW £15*/75cl

This fruity, well-balanced fizz picked up several awards last year – so now is surely the time to find out what all the fuss is about.

*Offers run until 15 February 2023.

Beetroot!

This sweet and earthy root is colourful and versatile, and can be steamed, sautéed, roasted and grated raw. As it is a source of fibre, folate°, manganese1 and potassium2, we’re rooting for beets this month!

VEG of the MONTH

Asda Bunched Beetroot, £1.50/500g

5 PUPPY LOVE

From hounds to hamsters, felines to fish, we can’t help but let these loveable critters steal our hearts (and most of our side of the bed). Well, guess what, it’s National Love your Pet Day on 20 February – a great excuse to really get soppy over your fur baby. Treat them to a new bed of their own – perhaps this Petface Dove Grey Check Donut Dog Bed (£52.99, pictured) or our George Home Grey Sausage Dog Print Foam Dog Bed (prices start from £15). Kitties would go crazy for our George Home Grey Cord Cat Igloo Carry Bed (£13)

Oreo Protein Bar (60g), available from 6 Feb, bringing you new levels of high-protein and lowsugar deliciousness and that iconic Oreo flavour!

Grenade Oreo Protein Bar, £2.75/60g. Other Grenade bars, £2.20Ω. Grenade Multipacks also available in our best-selling flavours: Oreo, Salted Caramel, Cookie Dough and White Chocolate Cookie – all 60g each, £9.50 (for 4-pack)

7 MUNCHING THE NUMBERS : MEXICAN HALLOUMI RICE

A filling bowl that is spot-on for dining ‘al desko’, whether that’s from home or packing into your favourite lunchbox. Pan-fry halloumi slices for a few minutes each side, then tumble together with diced avocado, microwave rice and a healthy dollop of salsa. The best bit? A bargain bunch of ingredients with plenty of avocado left over for breakfast the next day. A winner all round!

Asda Halloumi

FIND A VALENTINE’S DAY CARD FOR THE ONE YOU LOVE

Whether you’re in the first flush of romance or toasting decades of partnership, be sure to show the special people in your life that you care this Valentine’s, Palentine’s or Galentine’s Day. Whoever it is that fills you up and makes you shine, let them know with our beautifully bright and inclusive selection of cards*… Many available in the range, from 28p each.

for our ideas), your kit is key. A frying pan that’s light enough to toss but heats evenly and has non-stick powers is ideal. Our fun £10, is just the ticket, along with the your batter into the squeezy bottle and ‘draw’ around the outline of Stitch. Fill in the middle for a ‘Stitch’ pancake. Or, let the outline cook for a few moments to turn slightly brown, then pour the batter all over the full pan to give you a Stitch face in your pancakes.

cheese or pasta –for a flavour boost.

Love to eat

30+ mouth-watering meals to get you through the month

Big cheese

All the eyebrow-raising impact with none of the legwork, our ready-to-bake Camembert with Garlic and Herb Sharing Bread makes a spot-on, low-effort starter or nibble for V-Day – or any day, for that matter. Tear off a chunk of that warm, fluffy bread, plunge it into the oozing cheese and mention nothing to any fellow dunkers about how easy it was to prep, okay? Pair it with our Extra Special Chenin Blanc or Extra Special Louis Bernard Champagne Vintage Brut for extra impact, perhaps. Camembert with Garlic and Herb Sharing Bread, serves 2

Photograph: Melissa Reynolds-James, Food styling: Jenny White.

WHAT’S FOR DINNER?

Food from

the heart

This month, we’re putting heart health* high on the agenda with dishes to keep your ticker in tip-top condition

RECIPES RACHEL BECKWITH PHOTOGRAPHS ALEX LUCK

Chicken shawarma salad

A moreish marinade bumps up the flavour and tenderises the meat.

Serves 4 | Ready in 35 mins, plus overnight marinating Faff factor | GF EF

For the chicken

• 1 x 700g pack Asda Chicken

Breast Fillets

• 2 lemons, juice only

• 2 garlic cloves, crushed

• 2tbsp low-fat natural yoghurt

• 1tsp ground cumin

• 1tsp paprika

• 1tsp ground coriander

• 1tsp cayenne pepper

For the salad

• ½ red cabbage, finely shredded

• 1 carrot, cut into matchsticks

• 1 lemon, juice only

For the dressing

• 125g low-fat natural yoghurt

• 1 garlic clove, crushed

• 1 tbsp honey

1 Put the chicken breasts into a zip-lock food bag. Bash with a rolling pin to slightly flatten them. Add the remaining chicken ingredients to the bag, seal, then place in the fridge for 1–2 hours or ideally overnight to marinate.

2 Remove the chicken from the fridge 20 mins before cooking.

3 Prepare the slaw by adding the red cabbage and carrot to a large bowl and tossing together with the lemon juice, a pinch of salt and black pepper.

4 Combine all the dressing ingredients in a small bowl. Set aside.

5 To cook the chicken, place a griddle pan over a medium-high heat. Fry fillets for 4–5 mins each side until cooked through. Fry in batches, or cook under the grill. Once cooked, transfer to a plate and set aside for 5 mins to rest.

6 Chop the chicken into strips before serving. Pile up plates with the slaw, chicken, some dressing and finish with fresh coriander, if liked.

Veggie crumble

An oven-baked savoury pie dish that’s crammed with goodness.

Serves 6 | Ready in 1 hr

Faff factor | V EF d |

• 1 medium butternut squash, diced

• 1 large courgette, thickly sliced

• 1 x 180g bag spinach

• 4–5 sprays low-calorie cooking oil

For the topping

• 50g Flora lighter vegan spread

• 100g plain flour

• 50g rolled oats

• 40g Asda Just Essentials Hard Cheese, grated

For the sauce

• 40g Flora lighter vegan spread

• 1 onion, diced

• 40g plain flour

• 1 low salt stock cube, dissolved in 400ml water

• 1tbsp low-fat crème fraîche

• 1tsp dried thyme

• 1tbsp wholegrain mustard

1 Preheat the oven to 200ºC/180ºC fan/gas 6. Spread the squash and courgette over two baking trays. Spritz with oil. Season with salt and black pepper, then roast in the oven for 20 mins, until the veg is softening but retains some bite.

Use it up

Add whatever veg you have in the fridge – carrots, parsnips, cauliflower or leeks would all work well too.

2 For the topping, put the vegan spread and flour into a bowl and rub together with fingertips until a rough crumble forms. Add the oats, cheese, salt and pepper, and stir to combine. Set aside.

3 Place the spinach in a colander. Pour over just-boiled water to wilt. Drain and squeeze out the excess water. Set aside.

4 For the sauce, place a saucepan over a medium heat and melt the vegan spread. Add the onion and soften for around 5 mins. Add the flour and cook out for 2 mins – this will go lumpy. Remove from the heat and add the stock, little by little. Stir to incorporate each amount before adding the next.

5 Return the pan to a medium-high heat and bring to the boil. Cook for 2 mins until the sauce has thickened slightly. Remove from the heat and stir through the crème fraîche, thyme and mustard. Season with salt and pepper as needed.

6 Place the veg into a large roasting dish and pour over the sauce. Stir to combine. Add the topping and cook for 30 mins or until golden and the filling is bubbling. Sprinkle with fresh thyme, if liked, before serving.

of your 5-a-day u

of your 5-a-day u

Food styling: Lorna Brash, Props: Max Robinson

Easy mackerel & red pepper pasta

With omega 3-packed oily fish and high-in-fibre wholewheat fusilli, this dish is a double winner!

• 2 red peppers, sliced

• 1 onion, thinly sliced

• 4–5 sprays of low-calorie cooking oil

• 300g wholewheat fusilli or penne pasta

• 1 x 325g pack cherry tomatoes, halved

• 2 x 125g tins Asda Scottish Mackerel

Fillets in Tomato Sauce

• 3tbsp half-fat crème fraîche

To serve

• 2tbsp pumpkin seeds

• chopped parsley, to garnish

1 Put a large pan of salted water on to boil. Heat a frying pan over a mediumhigh heat. Add the peppers and onion

along with the low-calorie cooking oil and a good pinch of salt. Cook for 8–10 mins, until the veg has softened and is starting to darken in colour.

2 Once the pan of water is at a boil, add the pasta and simmer for 8–10 mins or until just cooked. Drain and set aside.

3 Add the cherry tomatoes to the frying pan and simmer for 5 mins. After a few mins, squish some of the tomatoes with a wooden spoon. Add a splash of water to help the mix become a sauce.

4 Turn the heat to low, then add the mackerel fillets and sauce in the frying pan along with plenty of black pepper, breaking up the fish as you go. Heat for

WHAT’S FOR DINNER? FOOD FROM THE HEART

Low salt

This delish dish is low in salt – reducing consumption of sodium contributes to the maintenance of normal blood pressure.

1–2 mins, then add the pasta and the crème fraîche, stirring through for 1 min until everything is combined.

5 If liked, serve this alongside a pea shoot salad with some chopped parsley and pumpkin seeds on top.

Leftovers tip: Bundle leftovers into a lunchbox – they’ll keep in the fridge for 2–3 days for an easy next-day lunch.

Green shakshuka

Traditionally made with tomatoes, this vitamin-packed version can be a great sharing opportunity for brunch if made in a large pan, or is easily halved to make a sensational supper for two.

Serves 4 | Ready in 25 mins

Faff factor | V DF MF LF

• 1tbsp vegetable oil

• 2 leeks, sliced

• 3 garlic cloves, crushed

• 1 green chilli, chopped

• 2tsp cumin

• 2tsp ground coriander

• 1tsp paprika, plus extra to garnish

• 2tbsp tomato purée

• 2 green peppers, sliced

• 1 x 500g pack spring greens, chopped

• 1 low salt stock cube, dissolved in 300ml water

• 8 eggs, at room temperature

• 4 x slices rye bread, toasted

1 Heat a large frying pan over a medium-low heat, then add the oil along with the leeks and a pinch of salt. Cover the pan with a lid and sweat the leeks for 5 mins, adding a splash of water if they start to catch on the pan.

2 Once the leeks are soft, turn up the heat to medium and remove the lid from the pan. Add the garlic, chilli, spices and tomato purée. Stir-fry for 1 min.

3 Add the green peppers and the chopped stalks of the spring greens (see cook’s tip) to the pan, along with a splash of water, and cook for 5–7 mins.

4 Add the chopped leaves from the spring greens to the pan along with the stock, some salt and black pepper, then combine everything well, allowing the greens to wilt down, for 1 min. Add the eggs to the pan – crack an egg into a jug, then make a dip in the shakshuka mixture and plop the egg in. Repeat for all the eggs. Replace the lid and simmer gently for 6 mins, or cooked as you like.

5 Scatter some extra paprika and black pepper over the top before serving. Bring the pan to the table and let everyone dig in with toasted rye bread.

Cook’s tip: To prepare the spring greens, peel away the leaves and discard the tough inner stalk. Cut or pull away the middle stalks of each leaf, chopping these separately. Lay the leaves flat on top of each other and roll up – like a Swiss roll. Chop with a sharp knife for evenly shredded greens.

All shook up Yummy “shakshuka” hails from North Africa and the word comes from Arabic, meaning “all mixed up” or “shaken”.

WHAT’S FOR DINNER? FOOD FROM THE HEART

Getting on the level

Reducing consumption of saturated fat contributes to the maintenance of normal blood cholesterol levels.

Steamy!

Add a splash of water when stir-frying over a high heat to create steam that helps to cook your veggies.

Cashew turkey stir-fry

Dry-fry these delicious nuts for a stronger flavour and extra crunch!

Serves 4 | Ready in 20 mins

Faff factor

• 1 x 400g pack Asda Turkey Breast

Steaks, patted dry, cut into thin strips

• 1tbsp cornflour

• 1 low salt stock cube

• 1tbsp oyster sauce

• 1 lime, juice only

• 80g cashew nuts

• 1tbsp mustard seeds

• 1tbsp vegetable oil

• 2 garlic cloves, crushed

• 1 x bunch spring onions, sliced

• 260g mangetout

• 2 x 300g packs Asda Straight to Wok

Wholewheat Noodles

• 1 x 326g tin Asda Just Essentials

Sweetcorn, drained, rinsed

1 Place the turkey strips into a small bowl and toss together with the cornflour, a pinch of salt and some ground black pepper.

2 Dissolve the stock cube in 250ml hot water. Add the oyster sauce and lime juice and mix together.

3 Heat a wok or frying pan over a high heat. Add the cashews and toast in the dry pan for 1–2 mins until they start to colour. Tip out of the pan and set aside.

4 Return the dry pan to a medium-high heat, add the mustard seeds and stir-fry for 10–15 secs or until they start to pop. Immediately add the oil, garlic and spring onions and stir-fry for 30 secs. Add the turkey along with a good splash of water – to help stop the meat sticking. Stir-fry for 2 mins.

5 Add the mangetout and the oyster sauce mixture to the pan and stir-fry for a further 3–4 mins. Add the noodles and stir-fry for 1 min, using two wooden spoons to pull them apart in the pan.

6 Add the cashews and sweetcorn and stir-fry for a further 2 mins.

7 Tumble into bowls and top each serving with a pinch of chilli flakes and some fresh coriander, if liked.

EVERYDAY HEROES

Saag aloo

If you like it spicy, finish this with a diced red chilli – seeds left in if you dare.

Serves 4 | Ready in 25 mins

Faff factor | V GF EF |

• 3tsp cumin seeds

• 2tbsp vegetable oil

• 2 onions, diced

• 3 garlic cloves, sliced

• 1tbsp grated ginger

• 1 x 550g tin Asda New Potatoes, drained

• 2tsp ground turmeric

• 2tsp mild curry powder

• 425g frozen whole leaf spinach

• 1 lemon, half juiced and half cut into wedges

• 200g fat-free natural yoghurt

• basmati rice or naan bread, to serve (optional)

Garlic & herb crispy potatoes

You might never bother roasting a raw potato again – save on the faff with our short-cut version.

Serves 6 | Ready in 25 mins

Faff factor | V GF EF

• 2 x 550g tins Asda New Potatoes

• 1½tbsp olive oil

• 1tsp garlic granules

• 1tbsp finely chopped fresh rosemary or thyme leaves (or 2tsp dried)

• 1tbsp salted butter

• 1tbsp finely chopped flat leaf parsley

1 Drain the potatoes thoroughly, then tip onto kitchen paper and pat them dry.

2 Heat the olive oil in your largest frying pan. Tip in the potatoes with some salt and turn the heat up to medium-high. Fry, leaving the potatoes mostly undisturbed so they start to turn golden brown – be careful, the oil will splutter due to the water in the potatoes. Cook

for about 10–15 mins until they’re all looking crispy.

3 Lower the heat and sprinkle over the garlic granules and herbs. Cook, stirring, for 1 min, then add the butter for 1 min more. To finish, stir in the parsley until all the potatoes are coated nicely. Serve straight away.

Cook’s tip: Got an air fryer? Coat the potatoes in 2tbsp seasoned flour along with the herbs above, then drizzle over 2tbsp oil and toss to coat. Roast at 220°C for 18–20 mins. You might need to fry in batches depending on the size of your fryer.

ONLY 75p* A SERVE

ONLY of your 5-a-day  24 | ASDA MAGAZINE | FEBRUARY 2023

just 30–45 seconds until fragrant. Scoop out and save 1tsp of the seeds for later, then add the oil, onions, garlic and ginger to the pan. Fry for 5 mins over medium-low heat, until softened.

2 Stir in the tinned potatoes and spices and carry on cooking, stirring and using the spoon to break up the larger potatoes into smaller chunks, for another 2–3 mins.

3 Stir in the frozen spinach with a splash of water and some salt and pepper, then increase to a medium heat and cover the pan with a lid. Leave the veg to cook for 10 mins together. After this time, check and give it a good stir – it should be piping hot.

4 Season the saag aloo with the lemon juice, and extra salt and freshly ground black pepper if needed. Serve each portion with a good drizzle of the yoghurt and scatter with the reserved toasted cumin seeds.

5 Add lemon wedges and serve with basmati rice or naan bread, if liked.

ONLY 72p A SERVE

Spanish frittata with chorizo

Whether you’re looking for a lunchbox-filler or a winning family dinner, just add a salad to make this flavour-packed Spanish omelette a meal.

Serves 6 | Ready in 35 mins

Faff factor | GF

• ½ pack (14 slices) of Spanish-style sliced chorizo

• 1 red onion, thinly sliced

• 1tbsp olive oil

• 100g frozen peas

• 10 medium eggs

• 2tbsp semi-skimmed milk

• 150g ready-roasted peppers from a jar, drained and cut into bite-size chunks (we used Melis red peppers with garlic)

• ½ x 25g pack flat leaf parsley, roughly chopped

• 1 x 550g tin Asda New Potatoes, drained well and thickly sliced

1 Preheat the oven to 200°C/180°C fan/ gas 6. Set aside 6 of the chorizo slices and use scissors to snip the rest into strips. Add to an ovenproof frying pan with the onion and oil and fry together over medium heat for about 8 mins until the onion is soft and turning golden.

2 Stir the peas into the onion mixture.

3 Crack the eggs into a jug, then add the milk and 1tbsp of the brine from the jar of roasted peppers. Whisk together until the eggs are well beaten, then add the parsley and some salt and pepper.

4 Stir the sliced potatoes and roasted pepper chunks into the pan, then pour over the eggs, swirling to coat the veg.

5 Cook the frittata for 1 min more on the hob, then dot the reserved chorizo slices over the top and transfer to the oven. Bake for 15–18 mins until the eggs are puffed, golden and set.

6 Carefully run a knife around the edge to loosen the frittata and slide onto a serving plate. Serve hot, warm or cold, with salad, sprinkled with more parsley, if you like.

Asda Extra Special White Sourdough

Boule, £3 (1,000g)

Enjoy sourdough’s distinctive flavour, created from the simplest of ingredients.

My history with baking goes back – way back!’ says Martin Read with a slight chuckle, pushing his glasses up his nose. The New Product Development (NPD) technologist for centuries-old bakery Nicholas and Harris has been in the game for decades, but his connection to the industry was forged long before.

‘My grandfather started a bakery in Somerset almost 100 years ago. Eventually, my uncle took over and then when my father left the Navy, he and my mother – who were already running a restaurant and hotel – decided to take on a part of the business too. That was in 1975.

‘Two years later, when I was just turning 21, I finished my chef apprenticeship and joined the bakery, which we ran for 15 years. That’s where I learned the trade. And I’ve been in the business ever since – it’s in my blood.’

It’s all in the preparation

Nowadays, Martin spends his working days dreaming up recipes, creating exciting new products and turning customers’ briefs into flour-based reality. It’s challenging work and calls on his decades of bakery knowledge and skill – not to mention a smidgen of crystal ball gazing. The team needs to work long in advance, predicting what customers are going to want more than a year ahead of time. (Hot cross buns for spring 2024 are already in the making, you know – we doubt even the Easter bunny is working that far ahead.)

It was Martin who created Asda’s Extra Special Sourdough Boules that launched last autumn. They’re the result of weeks of experimentation and testing and are great examples of traditional loaves being made with modern methods.

Sourdough (yes indeed: the stuff of 2020 lockdown fame) is the oldest form of leavened bread, dating back thousands of years. It all starts with just two ingredients: flour and water. They’re mixed and left to ferment, eventually forming a bubbly, glossy substance called a starter or levain.

During fermentation, microorganisms break down the starches (stick with us, we’ll give you the short version) in the mixture, creating gas – and this gas is exactly the oomph the dough needs to rise in the oven and develop that lovely fluffy texture.

Using a starter negates the need for baker’s yeast, which is probably the reason – along with all the spare time everyone suddenly had on their hands –why snaps of homemade sourdoughs were clogging our social media feeds three years ago.

Starters can be kept indefinitely – they just need to be fed with flour and water to give those microorganisms a good base to feed off. The older a starter gets, the more its flavour develops.

‘The starter that we use for Asda’s Extra Special loaves is six years old – but we have others that have been going strong for more than 30,’ says Martin. ‘All told, we keep around three tonnes of starter active, feeding it daily – including Christmas Day – with organic flour from the Cotswolds.

‘Sourdough is so simple in terms of ingredients – it’s time that’s the most important element. The Extra Special Sourdough Boules take almost 24 hours to make – and I love the whole process.’

The process for making sourdough dates back thousands of years – now this most traditional loaf is made with modern methods.

The dough is mixed in a large machine (you’d need Herculean upper body strength to mix this much by hand) before being laid out on trays. The bakers turn and fold it over the next three to five hours, which strengthens the gluten and encourages that lovely open, bubbly texture, as well as encourages the flavour to develop. Then the dough is divided into loaves and left to rest in proving baskets for another hour before being baked for 45 minutes.

‘We make three different versions of these 1kg loaves,’ explains Martin. ‘White, Ancient Grain,

“Sourdough is the oldest form of leavened bread”

and Spelt and Rye. Each has a different flavour and is great served in different ways.

Different grains

‘The dough for the Ancient Grain contains red and white quinoa, spelt flakes, barley flakes, oat flakes and buckwheat flour, and we roll it in quinoa before baking for a crunchy topping. All of that not only gives a wonderful deep flavour but also injects fibre and wholegrains to up its nutritional value. Those ingredients also make the finished bread denser than the white loaf – and it’s a similar story for the Spelt and Rye.

‘All three are perfect for different eating occasions,’ says Martin diplomatically when we prod him for a favourite. ‘I like the Spelt and Rye and the Ancient Grain just with butter, or they’re great served with cheese. The white makes really good toast and is perfect for sandwiches because it has that lighter, more open structure.’

As we geek out about bread with Martin, we think about how little most of us know about the work that goes into perfecting a product before it makes it into our trolleys. It’s often not a short process.

‘I get things wrong more than I get them right!’ laughs Martin. ‘I’m an optimist and find it hard just to drop a recipe and change tack if it’s not getting to where it needs to be. I wouldn’t say I’m stubborn, but I do hate to let good ideas go!

‘When it all comes together, though, when I get it right, there’s just no feeling like it.’

Martin’s own recipe

Food photography: Melissa Reynolds-James, Food stylist: Jenny White

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Our Extra Special Meal Deal dishes will help you step away from the stove so you can enjoy good company as well as great food! All for £15…

SIDES: Creamy mash with a medley of green vegetables

MAIN: Super-tasty wild and roast garlic-stuffed pork cutlets

Meal Deal Menu

Runs from 9–14 February

*starred dishes are all NEW!

STARTERS

* Truffle mac ’n’ cheese with slow-cooked British beef tartlets

* Crispy roast mushroom hearts with a truffle dip

Tempura prawns with sweet chilli

French brie wedges with cranberry dip

* Chicken liver parfait with raspberry jelly

MAINS

* 30-day dry-aged British sirloin steak with smoked garlic butter

* Braised British beef cheek parcel with a creamy porcini mushroom & peppercorn sauce

*Aberdeen Angus beef burger with smokey bacon & cheese heart

*Cod fillet with samphire & Sicillian

lemon & marjoram butter

* Wild & roast garlic-stuffed Yorkshire-bred

pork Kiev cutlets

* British duck breasts with morello cherry sauce

* Plant-based Wellington with mushroom duxelle

Nduja-stuffed chicken parcels

SIDES

* Truffle mac ’n’ cheese

* Chantenay carrots with citrus & yuzu

Green vegetable medley

Red cabbage

Dauphinoise potatoes

Cauliflower cheese

Triple-cooked chips

Sweet potato with smoked garlic

Creamy mash

DESSERTS

* Italian espresso tiramisu coffee cups

*Italian panna cotta with cherry

* Red shimmer salted chocolate cheesecake

*Smoked salted caramel billionaire’s sponge pudding

*Dark Belgian chocolate heart with raspberry ___________________

CHEERS!

Don’t forget your drink! Choose from a selection of prosecco, red, white or rosé wines or a bottle of soft drink as part of your meal deal, or an Extra Special Luxury Belgian Chocolate Selection box.

Tempura

Prawns with Sweet Chilli Dip

Vegan dark chocolate heart with a lush raspberry centre

MOVIE TIME!

Also claim one

online Movie Voucher worth £5.49. To redeem visit movie nightsin.co.uk

Photographs: Melissa Reynolds-James, Food styling: Jenny White, Props: Melissa Reynolds-James

The classic one Juicy sausages sitting in mounds of golden batter –it’s a match made in heaven.

This A-list family favourite has stood the test of time, so we’re ready to change it up and give the classic a veggie makeover…

RECIPES GREGOR MCMASTER PHOTOGRAPHS ALEX LUCK

the hole

Game on!

‘Toad in the Hole’ is also a pub game, popular in the Lewes/Brighton area. You chuck brass coins at a hole in a tilted lead table to score points.

The veggie one

This dish is all about the batter – it’s make or break. So get that skill sorted and then throw in whatever you fancy. Winner, winner, veggie dinner.

BOOST YOUR VITAMIN B12 THE NATURAL WAY

MEAT AND DAIRY

Everyone knows vegetables are full of essential nutrients, but did you know meat and dairy are too? Beef, pork, lamb and dairy are natural sources of vitamin B12.

Vitamin B12 is an essential nutrient that can help your body release energy from food. It’s important to get plenty of veg but why not include a little lean meat and dairy in your diet too? Remember, it’s the balance that’s important.

To find out more visit WeEatBalanced.com

Vitamin B12 contributes to normal energy-yielding metabolism. A balanced diet and healthy lifestyle are recommended for good health.

Classic toad in the hole

Juicy chipolatas and sticky red onions hunker down among crisp and airy batter – it’s the taste of childhood. Just add peas, carrots and gravy.

Serves 4 | Ready in 40 mins, plus resting time for the batter

Faff factor

• 150g plain flour

• 3 eggs

• 200ml semi-skimmed milk

• 12 pack Asda Extra Special Pork Chipolatas

• 1 large red onion, cut into 6 segments

• 3tbsp vegetable oil

• 3 sprigs thyme or rosemary

1 Put the flour in a bowl, make a well in the centre, then add the eggs and slowly beat in the milk with a whisk until just smooth. Season, cover and put in the fridge to rest for at least 30 mins, but ideally overnight.

2 When ready to cook, preheat the oven to 220ºC/200ºC fan/gas 7.

3 Put the sausages and onion in a roasting tin or ovenproof dish around

MAKE AHEAD BATTER

26x20cm. Pour over the oil, mix to coat and roast in the preheated oven for 8 mins.

4 Carefully remove from the oven and gently pour the batter around and on the sausages and onion.

5 Cook for a further 20–22 mins until puffed up, golden and the batter is cooked through.

6 Garnish with the thyme or rosemary and serve.

Cook’s tip: Resting the batter results in a more pillowy toad in the hole. Do this for at least 30 mins, but the batter can be rested up to a day in advance.

Sunday best

This is a great alternative to a Sunday roast when you’re short on time, and the ingredients are cheaper, too.

High-rise hack

Keep the oven door shut when the dish is cooking or it’ll collapse! You can use this batter for Yorkshire puddings as well. UNDER 400 CALORIES

Winter veg toad in the hole

A colourful and flavour-packed veggie alternative to the nostalgic classic – try it for winter-weekend hosting or a meat-free dinner.

Serves 4 | Ready in 50 mins, plus resting time for the batter Faff factor | V |

• 150g plain flour

• 3 eggs

• 1tbsp wholegrain mustard

• 200ml semi-skimmed milk

• 2 red onions, peeled and cut into 6 segments

• 1 small butternut squash (approx. 350g), peeled, seeds removed and cut into 2–3cm chunks

• 3tbsp vegetable oil

• ½tsp mixed dried herbs

• 1 x 160g pack Asda Extra Special Tenderstem Broccoli, tough ends removed

• 1tbsp chopped fresh parsley

1 Put the flour in a bowl, make a well in the centre, then add the eggs and mustard. Slowly beat in the milk with a whisk until just smooth. Season, cover and put in the fridge for at least 30 mins.

2 When ready to cook, preheat the oven to 220ºC/200ºC fan/gas 7.

3 Toss the onions, squash chunks and

herbs in half the oil and add to a roasting tin or ovenproof dish around 25x20cm. Pour over the remaining oil and cook in the preheated oven for 15 mins.

4 Put the broccoli in a bowl and cover with boiling water. Cover and set aside for 10 mins. Drain well.

5 Remove the roasted veg from the oven and add the drained broccoli. Carefully pour the batter around the veg. Cook for a further 25–28 mins until puffed up and golden, and the batter is cooked through.

6 Sprinkle over the parsley and some freshly cracked black pepper.

Serving suggestions: Serve with red cabbage and French beans, or roasted cherry tomatoes and salad leaves. Leftovers tip: This can be stored in an airtight container in the fridge for up to 3 days and added to packed lunches.

Food styling; Lorna Brash, Props: Max Robinson

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kind

of date night

Whoever you’re celebrating with this month – your significant other or your squad – our four readers have just the recipes to help you impress those that matter most

One-pot honey and orange chicken

A tangy and delicious recipe that is so simple – you won’t be trapped in the kitchen while your date sits solo.

Serves 4 | Ready in 1 hr 30 mins, plus marinating | Faff factor

• 1 x 1.1kg pack Asda Succulent Chicken Thighs

• 1tbsp runny honey

• 1 carrot, roughly chopped

• 1 large onion, cut into wedges

• 1 beetroot, cut into wedges

• 3 garlic cloves, unpeeled

• 1 sprig fresh rosemary, chopped

• 1 sprig fresh thyme, chopped

• 1tbsp olive oil

• 400g tin butter beans, drained and rinsed

• 150ml white wine

• ½ litre vegetable stock, made with 1 low salt stock cube

• 1 orange, cut into wedges

1 Preheat the oven to 200°C/180°C fan/ gas 6.

2 Place the chicken thighs into a bowl with the honey and a small pinch of salt and pepper and rub it all together with your hands so that the thighs are fully coated. (Wash your hands well after handling the chicken.)

3 Place all the chopped vegetables and garlic into a large roasting dish and spread out evenly. Season with more salt and freshly ground black pepper, then sprinkle over the fresh herbs. Drizzle with the olive oil and scatter over the butter beans.

4 Place the honey-covered chicken thighs on top of the vegetables, skin-side up, then pour in the wine and half the stock. Add in the orange wedges in between the thighs.

5 Place foil tightly over the dish and pop into the oven for 1 hr. After an hour, remove the foil, pour over the rest of the stock and roast for a further 30 mins until the thighs are gloriously golden.

Meet Dominic Franks and his husband Andy

Dominic says: ‘I love cooking and, conveniently, my husband enjoys eating my food! I’m often busy in the kitchen trying out new recipes – I love to experiment – but for Valentine’s Day I take a step back from anything too complicated and try to keep things simple. That’s why this honey and orange chicken traybake is such a winner for both of us – there’s minimal fuss and effort, but maximum flavour. It gives me the chance to spend more quality time with Andy on date night – preferably with a glass of wine in hand, we can happily recline on the sofa while it cooks away in the oven.

‘If you’re feeling fancy, you can use blood oranges in this recipe – they’re in season around mid-February and the deep red colour is so evocative of romance. But it works just as well with regular oranges, the fresh citrus flavours cutting through the richness of the chicken thighs and white wine sauce. Just heavenly!’

Meet Wendy Mackenzie and her husband John

Wendy says: ‘It’s my birthday on Valentine’s Day, so my husband John and I celebrate, but for a different reason. We love theming our date nights at home, and Greek food has a special place in our hearts. Last May, we had a fabulous holiday in a villa not far from Palekastro – close to the beach, with plenty of lovely seaside tavernas nearby. It was the best holiday we’ve ever had, and the food was so delicious and fresh.

‘We both love mezze, so for a Greek meal I’d always start with this. I make a couple of dips – homemade houmous and tzatziki – and load the table with fresh olives, toasted pitta, maybe nuts, roasted cherry tomatoes and shop-bought dolmades. The star of the show is the keftedes – mini meatballs made with lamb mince, garlic and oregano. They’re bitesize, so you can pick them up with a cocktail stick and dip them in the sauces. Sometimes I make falafel, too, and that’s before we even get to the main course of moussaka!

‘I love cooking and always make too much for two people, so we enjoy parts of this feast throughout the week. We can’t wait to go back to Greece next year – we’ve even booked the exact same villa!’

Greek keftedes (meatballs) with tzatziki

Mix and match with green olives, houmous, toasted pitta, Greek salad, ready-made dolmades and roasted cherry tomatoes for a banquet fit for two or 22…

Serves 10 (makes 50 mini meatballs)

Ready in 30 mins, plus 30 mins chilling Faff factor | EF

For the keftedes

• 120g bread, around 2–3 slices

• 1 x 500g pack lamb mince

• 1 garlic clove, crushed

• 1 red onion, grated

• 1 lemon, zest only (use the juice in the tzatziki below)

• 3tbsp dried oregano

• 1tbsp Greek yoghurt

• 2tbsp vegetable oil

• 2tbsp tomato purée

For the tzatziki

• ½ cucumber, grated

• 1 garlic clove, crushed

• 250g Greek yoghurt

• 2tbsp lemon juice

• handful mint leaves, chopped, to garnish (optional)

1 Soak the bread in some water, then squeeze out the excess water and place in a large bowl. Add the lamb mince, garlic, onion, lemon zest, 1tbsp dried oregano and yoghurt to the bowl and mix with your hands. Season with a large pinch of salt and plenty of freshly ground black pepper.

2 Form the mixture into mini meatballs by rolling walnut-sized pieces with your hands. Place them on a tray, cover and allow to chill in the fridge for at least 30 mins before cooking to firm up.

3 In the meantime, make the tzatziki. Grate the cucumber and squeeze out the excess water. Place this in a bowl with a sprinkle of salt. Add the garlic, yoghurt and lemon juice along with some salt and black pepper. Mix well and set aside. Add mint if you wish.

4 When you’re ready to cook the meatballs, heat a large frying pan over a medium-high heat with 1tbsp oil. You’ll need to fry the meatballs in batches. Fry half in the pan and keep gently turning and shaking the pan until golden on all sides and cooked through – about 10–12 mins. Remove the meatballs, set aside, and repeat with the remaining oil and meatballs.

5 When all the meatballs are cooked, return them all to the pan to warm through along with the tomato purée and toss through until coated. Sprinkle with the rest of the dried oregano, then remove to a plate and add some extra black pepper. Serve alongside the dips and anything else you’re using in your Greek feast.

“We both love mezze. The star of the show is the keftedes”

Recipe development: Rachel Beckwith, Food styling: Jenny White, Props: Sarah Birks

Mighty munchies

Kids love these meatballs

– perfect to pop in a lunch box with cucumber sticks and a pot of houmous.

Meet Matt Johnson and his wife Angela

Matt says: ‘Angela and I used to go out to a restaurant around Valentine’s Day, but now we have a little one who is only 16 months old it has become trickier to say the least! We both like to cook at home and we each specialise in different cuisines – I love to cook Italian food, so ragù is one of my favourites to make.

‘Italy is a special place for us; we spent our honeymoon there, and have fond memories of both the culture and the food. This ragú is inspired by a meal we had in a small rustic restaurant in Southern Italy, where they didn’t speak a word of English and the menu was handwritten. We were surrounded by locals and ordered whatever words we could recognise – including a ragù, which was one of the best we’ve ever tasted. Since then, we’ve been trying to recreate it at home, and this version is a combination of several recipes and is about as close as I can get.

‘It’s a useful one to cook on a Friday, especially if we’re both working from home. We can get it on at lunchtime and then leave it cooking. When I first read through the recipe and saw milk, I thought “That doesn’t sound right” – but, trust me, that’s what a lot of Italians use to make it so rich and creamy.’

Romantic ragù

Accompany this rich dish with a glass of robust red and you’ll feel that romantic Italian vibe with your partner in just a few bites.

Serves 4 | Ready in 3 hrs | Faff factor | d

• 500g pack Asda Flavourful Lean Beef Steak Mince

• 1tbsp olive oil

• 1 onion, diced

• 1 large carrot, diced

• 1 stick celery, diced

• 1tbsp Asda Tomato Purée

• 150ml red wine

• 150ml semi-skimmed milk

• 400g tin Asda Chopped Tomatoes

• 2 bay leaves

To serve (optional)

• 300g tagliatelle

• 40g parmesan, grated

• fresh basil leaves (optional)

1 Place a large saucepan over a medium-high heat. Add the beef mince and fry until brown, about 5–8 mins, breaking up the mince with a wooden spoon as you go. Once brown, remove the mince from the pan using a slotted spoon and set aside.

2 Add the oil to the pan and turn the heat down to low-medium, then add the onion, carrot and celery. Stir, then put the lid on and leave to sweat for 10 mins, checking regularly and, if the vegetables start to catch, adding a small splash of water to the pan.

3 Return the browned mince to the pan, along with any resting juices, then add the tomato purée and fry for 1 min. Add the red wine and allow to simmer for 3 mins, then add the milk and simmer again for 3 mins, stirring well, until everything is combined.

4 Add the chopped tomatoes, filling the tin halfway with water and adding that too. Add the bay leaves,

a pinch of salt and plenty of black pepper, then turn the heat to very low and simmer for at least 2–3 hrs, making sure the mince is moist at all times.

5 When you’re ready to serve, cook the pasta according to packet instructions. Just before serving, taste the ragù and adjust the seasoning if needed. If liked, you can stir through an extra splash of milk at the end for more richness. Serve the pasta with ragù piled on top, a sprinkle of grated parmesan and some basil, if using.

Leftovers tip: If you’re serving two, halve the amount of pasta and the leftover ragù will keep in the fridge for 2–3 days or can be frozen for up to 3 months.

EASY TO FREEZE

“I love to cook Italian food, so ragù is one of my favourites to make”

Meet Sinéad Hammond and her friends Loretta, Charlie and Hannah

Sinéad says: ‘My housemate Loretta and I always celebrate Galentine’s –whether we’re single or not, we send each other funny cards and little gifts. After all, this time of year isn’t just about romantic love!

‘When we moved to London last year, we invited everyone round to celebrate. I have Irish roots so I love to host – we went to town with love heart decorations and pink confetti for the table. We cooked these veggie enchiladas together in the kitchen, and all the girls brought along snacks, dessert and drinks to share.

‘The flavours in this recipe are phenomenal – you’ll love it! – and are best enjoyed with a few glasses of fizzy rosé and some good company.’

Tell us about your foodie gatherings for a £50 voucher!

Whether it’s roasties galore or a mega pud, we want to know about the masterpieces you’re cooking up in the kitchen with friends or family. To be featured, email your story – with a selfie – to mykindof @asdamag.com If chosen, you’ll receive a £50 Asda voucher!

Black bean enchiladas with salsa verde

Get the gang round because this dish was made for sharing.

Serves 6 | Ready in 1 hr 10 mins

For the salsa verde

• 2 garlic cloves, crushed

• 90g fresh coriander, stalks and leaves chopped

• 90g fresh mint, leaves chopped

• 30g fresh basil, stalks and leaves chopped

• 3tbsp capers, rinsed and chopped

• 2tbsp Dijon mustard

• 150ml extra-virgin olive oil

• 2tbsp red wine vinegar

For the enchiladas

• 2 medium sweet potatoes (about 600g), sliced lengthways

• 400g tin black beans

• 50g Applewood Smoked Flavoured Cheddar Cheese, grated

• 50g reduced-fat feta cheese, crumbled

• 1 red chilli, chopped

• 2 garlic cloves, crushed

• 1 lime, juice only

• ½tsp ground cumin

• ½tsp chilli powder

• 6 wholemeal tortillas

More is more Make a double batch of the salsa verde ahead of time and it will keep in the fridge –delicious added to pasta or as a dressing.

To serve

• ¼ red onion, diced

• 2tbsp reduced-fat soured cream, loosened with a little water

• fresh coriander

• red chillies, sliced

1 For the salsa verde, add the garlic, chopped herbs and capers to a bowl and season with salt and black pepper. Add the mustard, olive oil and vinegar and taste, adjusting with a little more vinegar if needed. It should taste fresh with a balance of sharpness. Set aside.

2 Preheat the oven to 200ºC/180ºC fan/ gas 6. Place the sweet potatoes on a

baking tray and cook for 30–35 mins or until soft in the middle.

3 Place two-thirds of the salsa verde into a large baking dish to lightly cover the bottom. Mix the remaining ingredients for the enchiladas, except the tortillas, in a mixing bowl and set aside.

4 Once the sweet potatoes are cooked, allow them to cool slightly then scoop out the inside with a spoon and add this to the bowl. Mix thoroughly and season with salt and plenty of black pepper.

5 To assemble enchiladas, warm the tortillas for a few seconds in the microwave (don’t let them go hard) or in a low oven. In each one place 2tbsp of

filling down the middle. Bring each side up to wrap the filling, then place on top of the salsa verde in your baking dish, seam-side down. Repeat for all tortillas.

6 Top with the remaining salsa verde. Bake for 25–35 mins until the sauce is bubbling. Top with the chopped red onion, soured cream, fresh coriander leaves and some sliced red chilli.

romanceSwirlwind

Dreamy puds to bring out the love in everyone this Valentine’s Day

RECIPE NATALIE THOMSON PHOTOGRAPHS GARETH MORGANS

Baked rhubarb and custard cheesecake

With just a little effort, this cheesecake is a showstopper that will wow everyone!

Serves 10 | Ready in 1 hr 15mins, plus cooling time | Faff factor | V

For the rhubarb purée

• 100g fresh rhubarb, sliced

• 50g caster sugar

• 1 lemon, juiced

• 1tsp cornflour

For the cheesecake

• 75g unsalted butter, melted, plus extra for greasing

• 250g custard creams

• 650g full-fat cream cheese

• 150g caster sugar

• 4tbsp cornflour

• 1 lemon, finely zested

• 1tbsp vanilla extract

• 3 large eggs, plus 1 yolk

• 200g soured cream

1 For the rhubarb purée, add the rhubarb, sugar and lemon juice to a small saucepan and bring to a simmer. Cook for 10–15 mins or until the rhubarb is soft. Use a stick blender to blitz until smooth.

2 In a small heatproof bowl, mix the cornflour with 1tsp water until smooth. Stir in 1tsp hot rhubarb purée, then add this mixture to the rest of the rhubarb purée in the pan. Return to the hob and stir over a gentle heat until simmering. Remove from the heat, then set aside and allow to cool completely.

3 Preheat the oven to 160°C/140°C fan/ gas 2. Grease a 20cm springform tin with butter and line the base with baking

parchment. Blitz the custard creams in a blender, then add in the melted butter and blitz until the mixture is combined and with a sandy texture. Press into the cake tin base and chill in the fridge until required. When ready to use, wrap the bottom of the cake tin in a double layer of foil, then place the tin on a baking sheet.

4 Whisk together the cream cheese, sugar, cornflour, lemon zest and vanilla extract until smooth, then add in the eggs and yolk and mix until smooth. Whisk in the soured cream. Pour into the cake tin and smooth the top with a spoon.

5 Using a teaspoon, add small blobs of the rhubarb purée to the cheesecake in a circle close to the edge. Use the other end of the teaspoon to drag through the circles to elongate them and form swirls.

6 Place the cheesecake in the oven and bake for 1 hr, or until the cheesecake has a gentle wobble in the centre.

7 Turn off the oven but leave the cheesecake inside. Open the oven door a crack (you can wedge a wooden spoon in the crack to keep it open) and leave the cheesecake to cool completely.

8 Remove from the tin and either serve immediately or chill in the fridge until it is needed.

Strawberry and prosecco possets

Pretty in pink, these elegant desserts in a glass combine a creamy, fruity mousse with crumbly, buttery shortbread.

Serves 2 | Ready in 15 mins, plus chilling Faff factor | V EF

• 227g pack Asda Strawberries, hulled

• 2tbsp prosecco

• 100ml double cream

• 2tbsp caster sugar

• 100ml 50% less fat crème fraîche

• ½ lime, zest only

• 1 Asda All Butter Shortbread round, crumbled

1 Weigh out 175g strawberries, setting aside the remaining berries for garnish, then blitz these with the prosecco in a blender until smooth.

2 Heat the cream and sugar in a saucepan over a medium heat until just bubbling, then simmer for 2 mins. Stir in the puréed strawberries and simmer for a further 1 min. Remove from the heat and stir in the crème fraîche and lime zest until combined and allow to cool.

3 Divide between two heatproof glasses (ours were 350ml) and chill for at least 3 hours, or preferably overnight.

4 When ready to serve, halve 2 of the reserved strawberries to resemble love hearts, then place on top of the possets and sprinkle over the crumbled shortbread.

Cook’s tip: For an alcohol-free version swap the prosecco for Asda White Grape Sparkling Juice

Leftovers tip: Leftover cream or crème fraîche is ideal to stir through pasta sauces or to make a speedy midweek Eton mess.

Top tip

Greasing and dusting the inside of the pudding moulds helps make it easier to turn out, but also helps the mixture rise and create a light sponge with a soft centre.

Salted caramel chocolate fondant

The perfect way for chocolate lovers to round off a date-night dinner – with a special caramel surprise inside!

Serves 2 | Ready in 30mins

Faff factor | V

• 50g unsalted butter, chopped, plus a little extra for greasing

• 1tsp cocoa powder, plus extra for dusting

• 50g dark chocolate (minimum 70% cocoa), broken into pieces

• 2 medium eggs, 1 whole plus 1 yolk only

• 25g caster sugar

• 15g plain flour

• 2tbsp salted caramel sauce (we used Bonne Maman Salted Caramel)

1 Grease the insides of 2 small non-stick pudding basins with butter.

Dust the insides with the cocoa to coat evenly, then turn the moulds upside down and tap gently to remove any excess.

2 Put the chocolate and butter in a bowl and melt in short bursts in the microwave, stirring between bursts, or melt in a small bowl set over a pan of gently simmering water. Mix together until smooth and set aside to cool.

3 Preheat the oven to 200ºC/180ºC fan/gas 6. In a clean, large bowl whisk together the egg, egg yolk and sugar using an electric whisk until pale, foamy and roughly doubled in size. This will take several minutes – the mixture will leave a ribbon trail when the beaters are lifted out of the bowl.

4 Gently stir in the melted chocolate mixture, then sift over the flour and fold it in gently, taking care not to over mix.

5 Divide ¾ of the chocolate mixture between the moulds. Split the salted caramel between the two puds. Cover with the remaining chocolate mixture.

6 Put on a baking tray and bake for 10–11 mins until the fondants have risen but not cracked. Leave to sit for 30 secs before turning out. Dust with cocoa and serve.

Calling all pancake lovers –it’s time to get those frying pans at the ready. What will you be whisking up? Swirly, vegan, fluffy or flat, piled high, savoury or sweet? Let’s flip…

Stack ’em high

Cinnamon bun pancakes

Sweet cinnamon swirls are topped with a dreamy cream cheese drizzle – heavenly!

Makes 12 | Ready in 30 mins

Faff factor | V

• 280g self-raising flour

• 2tsp baking powder

• 4tbsp caster sugar

• 6tbsp butter

• 320ml semi-skimmed milk

• 2 eggs

• 1tsp ground cinnamon

• 1tsp vegetable oil

For the cream cheese drizzle

• 120g cream cheese

• 60ml maple syrup

• 60ml semi-skimmed milk

1 Sift the flour, baking powder, sugar and a pinch of salt into a large bowl. Heat the butter in a small saucepan

until melted and set aside. Whisk 280ml of the milk together with the eggs and 4tbsp of melted butter and gradually whisk into the dry ingredients.

2 Remove 150g of batter and place into a bowl. Heat the remaining 2tbsp butter in the saucepan until it starts to go golden and smell slightly toasted. Act quickly to stop it burning and whisk into your reserved batter. Add the cinnamon and the remaining milk, mix well and pour into a jug. Allow the batter to rest for 10 mins.

3 While the batter rests, mix together the drizzle. Combine the cream cheese and maple syrup in a bowl and then mix in the milk. Stir until completely combined. Set aside until serving.

4 Preheat a large frying pan with the

vegetable oil. Once hot enough, use some kitchen roll to wipe around the pan to remove the excess oil. Working in batches, add a ladle of batter to your pan, making 2–3 at a time. Keep the heat on low while you carefully pour a swirl of the reserved cinnamon batter on to the top of each pancake, flip and cook for just 30 seconds to set and then flip back. Repeat until all the batter is used up. Serve with the drizzle and some fresh berries, if liked.

RECIPES NATALIE THOMSON PHOTOGRAPHS GARETH MORGANS

Food styling: Jenny White, Props: Sarah Birks

UNDER 200 CALORIES A PANCAKE

Vegan banana and oat pancakes

Gooey syrupy bananas mounted on a tower of freshly flipped light and airy pancakes – can you top that for taste appeal?

Makes 12 | Ready in 20 mins

Faff factor

V VE DF MF LF EF d

• 2 ripe bananas

• 200g self-raising flour

• 100g oats

• 1tsp baking powder

• 1tbsp vanilla extract

• 400ml oat milk

• 1tbsp vegetable oil

For the caramelised bananas

• 100g maple syrup

• 2 ripe bananas, sliced

1 In the bowl of a blender, add all the batter ingredients apart from the vegetable oil. Alternatively, use a stick blender. Blitz until smooth and transfer the mixture to a jug.

2 Preheat the oven to its lowest setting. Heat a large frying pan with the vegetable oil, then use a piece of kitchen roll to wipe the excess oil from the pan. Working in batches, pour 3–4 coaster-sized pools of batter into the pan. Cook for 1–2 mins or until bubbles start to form on the surface. Flip the pancakes and cook for a further 2–3 mins on the other side. Remove and

keep warm in a low oven until all the pancakes are cooked.

3 To make the caramelised bananas, heat the maple syrup in a frying pan until bubbling and add in the sliced bananas. Use a spoon to turn the bananas over in the syrup until they start to go golden. Turn off the heat and serve with the warm pancakes.

Savoury Dutch baby with ham and cheese

Create a puffy, crispy panful, and add tasty toppings of your choice.

Makes 1 pancake, to serve 2

Ready in 35 mins

Faff factor

• 1tbsp vegetable oil

• 3 eggs

• 100g plain flour

• 140ml semi-skimmed milk

• 60g sliced ham

• 50g light cheddar, grated

• 1tsp fresh parsley, chopped

1 Preheat the oven to 220°C/200°C fan/ gas 7. Using a 20cm ovenproof frying pan, add the vegetable oil and place in the oven to heat up while you make the batter.

2 Combine the eggs, flour, milk and a pinch of salt in a jug and whisk well to combine, making sure the batter is smooth with no lumps.

3 Once the oven is up to temperature and the oil is hot, carefully pour the batter into the pan and return it immediately to the oven. The batter should sizzle as it goes in. Cook for 20 mins and don’t be tempted to open the oven or the batter will collapse.

4 Once cooked, remove from the oven and top with the ham and cheese. Reduce the oven temperature to 180°C/160°C fan/gas 4 and return to the oven, allowing the cheese to melt for 3–4 mins. Remove from the oven, sprinkle over the parsley and serve.

Serving suggestions: Instead of ham and cheese, try cream cheese and smoked salmon.

Leftovers tip: Heat any leftovers in the oven until warmed through.

Make it sizzle

To get the full on puffed up effect, make sure the oil is piping hot at step 3.

HAVE FUN WITH THE kids

Fruity favourites

Other good fruits to use are kiwis and grapes, sultanas are great decorations and Greek yoghurt is a tasty topping.

These cheerful creatures are made with pre-cooked pancakes and served with a smile – they’re sure to be a roaring success.

Sometimes, you just need to get straight to it, especially if the kids are superhungry and need distracting. Put together these animal crackers – it’s as easy as one, two, three – and everyone will be happy and well fed in no time.

All you need are some Asda So Fluffy Scotch Pancakes and a selection of fruits, decorations and toppings – and the kids ready and willing to help make them.

1 Start by taking your pancakes out of the packet and cut out some smaller round shapes for ears and noses with different size biscuit cutters

2 Slice up a selection of bananas, strawberries and raspberries, and find some chocolate chips for eyes.

3 Assemble the pancake faces as shown in the pictures, or have fun making your own animal faces.

6 Scotch Pancakes 55p/6-pack

Asda So Fluffy

Steak of the art

Cook a restaurant-worthy steak at home with our Extra Special dry-aged cuts and a sprinkling of know-how...

When it comes to cooking the perfect steak there are a few golden rules: bring it to room temperature so that the meat cooks evenly; season it just before you fry for the best flavour; preheat the pan until screaming hot to give your meat that dark, caramelised crust, and always –always – rest the meat for at least five minutes before you serve.

That’s not forgetting the step that any chef would argue is the most important: pick your beef extremely carefully. You see, not all steaks are

created equal so, no matter your method or technique, the result will only ever be as good as the quality of meat that you started with.

We’ve got you covered with our Extra Special range of thick-cut, dry-aged Aberdeen Angus steaks. Whether you prefer a rump, sirloin, fillet or ribeye – here we’re showcasing the Extra Special Sirloin Steak (£6.70/320g) – they’re all expertly matured for 30 days to give a rich, well-developed flavour and tender, juicy texture.

Sauce on the side

Steak sauces are all about complementing the beef’s flavour, not smothering it.

• Our Extra Special Wild Mushroom Sauce (£1.60/150g) adds a  velvety texture and a whisper of truffle.

• Our Asda Creamy Peppercorn Sauce (£1/180g) makes for a punchier pairing.

Diablo Black Cabernet Sauvignon

(WAS £10, NOW £8*/75cl) is a classic pairing for steak – a glass of this rich, smooth red works a treat.

We’re putting the microwave through its paces with these quick and easy budget recipes

THINGS THAT GOping

RECIPES LINZI PUCINO PHOTOGRAPHS GARETH MORGANS

Green risotto with lemony goat’s cheese

Use frozen veggies and whip up this risotto without standing over a stove for ages.

Serves 2 | Ready in 20 mins

Faff factor | V EF |

of your 5-a-day u

• 1 low salt vegetable stock cube

• 150g risotto rice

• ½ lemon, juice and zest

• 100g frozen peas

• 2 cubes frozen spinach (approx. 60g frozen weight)

• 60g goat’s cheese

• 2tbsp fresh mint leaves, roughly chopped

1 Stir the stock cube into 600ml just-boiled water. Add the rice to a large microwavable bowl and stir in half the stock. Microwave on medium for 6 mins. Stir well, then add the rest of the stock and microwave on high for 5 mins until the rice is just tender.

2 Stir in the lemon juice, peas and spinach and microwave on medium for another 5 mins. Add half the goat’s cheese and mint, stir well and season with black pepper. Cover with a clean

tea towel and allow to stand while you prepare the finishing touches.

3 Combine the remaining goat’s cheese with a splash of water, the lemon zest and remaining mint. Spoon the risotto into bowls and serve with the lemony goat’s cheese on top.

Sundried tomato and basil mac & cheese

Mac & cheese without putting the oven on?

You got it! This will become an instant fave.

Serves 4 | Ready in 20 mins

Faff factor | d

• 300g macaroni pasta

• 1tbsp cornflour

• 300ml semi-skimmed milk

• 100g reduced fat cheddar, grated

• 8 sundried tomatoes, oil drained, finely chopped, approx. 60g

• ½ x 325g pack cherry tomatoes, quartered

• 2tbsp fresh basil leaves, roughly chopped

• 1tbsp Asda Grated Parmigiano

Reggiano Parmesan

1 Add the pasta to a large bowl and stir in 750ml just-boiled water. Cook in the microwave on high for 8 mins, stirring every 2 mins. Drain well then pour back into the microwavable bowl.

2 Combine the cornflour with 1tbsp of the milk then add the remaining milk and stir well. Pour the milk over the pasta then add the cheese, sundried and cherry tomatoes and stir well to combine. Season well then microwave again on high for 9 mins, stirring after every 3 mins until the sauce has thickened and combined well.

3 To serve, stir through the basil leaves and sprinkle with the parmesan.

Steamed ginger salmon and veg parcels

Wholesome veg meets heart-healthy fish – what’s not to love?

Serves 2 | Ready in 15 mins

1 Tear off 2 large squares of baking paper and scrunch up so they’re wrinkled, before flattening out on your work surface.

• 1 x 240g pack Asda Salmon Fillets

• 1 x 180g pack Asda Baby Corn & Mangetout, baby corn halved

• 1tbsp sesame oil

• 1tbsp reduced salt soy sauce

• 1 lime, quartered

• 5cm piece ginger, cut into matchsticks

• 1 red chilli, deseeded and finely sliced

2 Lay a piece of salmon in the middle of each piece of baking parchment then surround with the vegetables. In a small bowl, add the sesame and soy before squeezing in the juice from 2 of the lime quarters and whisking to combine. Pull up the sides of the baking paper without sealing and pour over the sauce before scattering with the ginger and chilli.

3 Seal the parcels well, allowing room for the air to circulate, then microwave on a high heat for 10–12 mins until the fish is cooked through. Open carefully, then serve sprinkled with the remaining chilli and lime wedges.

Veg switch

Any quick-cooking veg work well, like peas or mangetout, but things like potato or butternut squash take too long to steam.

Quick-cook brownies

You’ll be in chocolate heaven in just 10 minutes – you’re welcome…

Serves 2 | Ready in 10 mins | Faff factor | V EF

• 3tbsp plain flour

• 3tbsp caster sugar

• 2tbsp cocoa powder

• 1tbsp white chocolate chips

• 30g unsalted butter

• 2tbsp semi-skimmed milk

• ½tsp vanilla paste

1 Stir the flour, sugar, cocoa and choc chips together in a bowl. Cube the butter and put into an 12x8cm microwaveable dish. Cook in 30 second bursts in the microwave on medium until melted, then swirl round the dish so it’s fully coated. Pour the melted butter into the dry ingredients and mix until clumpy.

2 Add the milk and vanilla paste and combine well. Transfer the mixture back to the microwave dish and microwave on high for 4 mins 30 secs until the brownie is well risen, but still springy to touch. Allow to cool slightly before serving.

Cook’s tip: Use whichever flavour choc chips you have in – dark or milk would work well too.

Freezy does it

Make life a breeze by batch cooking these delish dishes from Instagram ace ‘The Batch Lady’. Whip them up, pack them away – your future self will thank you

Mexican pulled pork

This melt-in-the-mouth slow-cooked pork is a tenderised taste-bomb that’s also low cost.

Serves 8 | Ready in 6 hrs on high or 9 hrs on low

• 2tbsp olive oil

• 4 garlic cloves, crushed

• 4tsp chipotle paste

• 2tsp smoked paprika

• 1tbsp fresh oregano

• 1.5kg pork shoulder, trim excess fat

• 200ml orange juice

• 2 onions, chopped

• 2 red peppers, sliced

1 Add the olive oil, garlic, chipotle paste, smoked paprika, oregano and some salt and pepper to a bowl and mix.

2 Rub all over the pork and place in the slow cooker. Pour over the orange juice and add the onions and red peppers. Cook for 6 hrs on high or 9 hrs on low. Once cooked, remove from the slow cooker and pull apart with forks.

3 Pour the liquid left in the slow cooker into a saucepan and boil to reduce and thicken up. Pour over the pulled pork.

4 If freezing, leave to cool and then add to a labelled freezer bag and freeze flat.

UNDER 300 CALORIES*

5 To reheat from frozen, remove from the freezer and leave to fully defrost. Once defrosted, reheat in the microwave until piping hot. You can also reheat in the oven by preheating to 200°C/180°C fan/ gas 6. Add to a baking dish, cover with foil and place in the oven for 20–25 mins until piping hot.

Serving suggestions: Serve on flatbreads with guacamole and pickled onions, or over rice

Suzanne Mulholland is ‘The Batch Lady’ – a time-saving guru and family-cooking expert. Enjoy more of her recipes and tips at thebatchlady. com or @thebatchlady

RECIPES SUZANNE MULHOLLAND PHOTOGRAPHS GARETH MORGANS

If

you’re lucky enough to have any leftovers, load up on some fries with a spicy salsa.

Spanish-style chicken, chorizo, pepper and butter bean stew

Smoky and satisfying, the flavours of España really pack a punch.

Serves 8 | Ready in 40 mins

Faff factor | EF d | |

• 1 tbsp olive oil

• 2 onions, diced

• 100g Asda Diced Spanish Chorizo

• 4 garlic cloves, crushed

• 2tsp smoked paprika

• 2tsp fresh oregano

• 2tbsp tomato purée

• 650g pack Asda Succulent Boneless Chicken Thigh Fillets, cut in half

• 2 red peppers, cut into chunks

• 1 green pepper, cut into chunks

• 2 x 500g carton Asda Passata

• 500ml low salt chicken stock

• 2 x 400g tin Asda Butter Beans, drained and rinsed

• 1 handful fresh parsley, finely chopped

1 Place a deep-sided flameproof casserole dish on the hob over medium-high heat. Add the oil and onions. Cook for 3–4 mins.

2 Add in the diced chorizo and cook for a further 3 mins before adding the garlic, smoked paprika, oregano and tomato purée. Add the chicken and peppers and give it a good stir before adding the passata and stock. Bring to the boil and reduce the heat to a simmer and cook for 30 mins. Stir regularly with the lid off.

3 Tip in the drained butter beans 15 mins before the end. Add a little more water if the stew is too thick. Once cooked, season to taste and stir through the chopped parsley.

4 If planning to freeze, leave to cool before adding to a labelled freezer bag.

5 To eat, remove from the freezer and leave to fully defrost in the fridge overnight before adding to a saucepan and reheating until piping hot.

Get ready to dunk

Crusty bread is the ideal accompaniment – it soaks up all those lovely juices.

Lentil moussaka

A veggie take on the classic Greek dish – it’s just as good as the meat version…

Makes 2 dishes, each serving 4 Ready in 1 hr 40 mins Faff factor | V d |

• 4 tbsp olive oil

• 2 sticks celery, finely diced

• 1 red onion, finely diced

• 1 carrot, peeled and finely diced

• 4 garlic cloves, crushed

• 2tbsp tomato purée

• 2 bay leaves

• 2tsp fresh oregano

• 160g Asda Dried Red Lentils, rinsed

• 2 x 400g tin chopped tomatoes

• 300ml low salt vegetable stock

• 1tsp ground cinnamon

• 2 aubergines, cut into 5mm rounds

• 550g Maris Piper potatoes, peeled and sliced into 5mm rounds

• 2 x 250g tubs Asda Ricotta Cheese

• 1 x 200g pack feta, crumbled

• 2 eggs

1 Add 1tbsp of the oil to a deep-sided frying pan, then add the celery, onion and carrot. Cook on a medium heat for 8–10 mins until soft. Add the garlic, tomato purée, bay leaves and oregano. Cook for 1 min more.

2 Add the red lentils, tomatoes, stock and cinnamon to the pan, season with salt and pepper and stir well. Bring to the boil, reduce the heat to a simmer and cook for 25–30 mins, stirring regularly and adding a splash of water if needed.

PACKED WITH VEG

3 Heat a frying pan over a high heat. Drizzle the remaining 3tbsp oil over the aubergine and fry in batches for 5 mins until golden all over. Repeat until you have cooked all of them, draining them on some kitchen paper as you go. Set aside once cooked.

4 Add the potato to a pan of cold salted water, bring to the boil then gently simmer for 6–7 mins or until just soft. Drain and set aside.

5 Preheat the oven to 200°C/180°C fan/ gas 6. In a large bowl beat together the ricotta, feta and eggs and season well with salt and pepper.

6 To assemble, take your two dishes (around 28x23cm) and spread ½ of the lentil mix between them. Layer over half the aubergine discs between the two dishes, then half the potato slices. Repeat layers again. Finish with the ricotta sauce, spreading between the two dishes.

7 To cook one now, place in the oven for 40 mins until golden and bubbling.

8 To freeze the other one, cover with a lid, clingfilm or tin foil and place in the freezer.

9 To cook from the freezer, remove and leave to fully defrost, then cook as above.

of your 5-a-day x

Food styling: Lizzie Harris, Props: Sarah Birks

Chickpea, kale and butternut squash curry

A vibrant vegan curry that brings a burst of flavour and a pop of colour.

Serves 8 | Ready in 35 mins Faff factor

• 1tbsp olive oil

• 2 onions, finely diced

• 2 garlic cloves, crushed

• 1 thumb-sized piece of ginger, peeled and finely chopped

• 2tsp turmeric

• 1tsp chilli powder

• 3tsp medium curry powder

• 700g bag Asda Frozen Butternut

Squash Chunks

• 2 x 400g tins Asda Just Essential Chickpeas, drained and rinsed

• 2 x 400g tins light coconut milk

• 120ml vegetable stock, using one low-salt stock cube (vegan if needed)

• 3 large handfuls Asda Kale

To serve (optional)

• flatbreads

• naans

• cooked basmati rice

• fresh coriander

1 Heat the oil in a large saucepan over medium heat. Add the onions, garlic and ginger and cook for 6–7 mins until soft. Add the turmeric, chilli powder and curry powder and cook, stirring, for 2 mins to bring out the flavour.

2 Tip in the butternut squash chunks, drained chickpeas, coconut milk, stock and kale. Season well with salt and pepper, bring to the boil and leave to cook for 20–22 mins until the squash is tender. Once cooked, remove from the heat, check the seasoning and enjoy.

3 If planning to freeze, leave to cool before adding to a labelled freezer bag.

4 To eat, remove from the freezer and leave to fully defrost in the fridge overnight before adding to a saucepan and reheating until piping hot.

small dish, top with puff pastry and cook in the oven for 30 mins to create a Greekstyle pie.

Greek-style beef stifado

This spiced stew is a one-pot wonder that you can serve with or without extra veg – it’s got it all!

• 2tbsp olive oil

• 800g Asda Tender Lean Diced Stewing Beef

• 400g Asda Naturally Sweet Shallots, peeled and cut in half if large

• 4 garlic cloves, finely sliced

• 2 carrots, peeled and cut into chunks

• 4 bay leaves

• 1 cinnamon stick

• 1tbsp oregano

• 2tbsp tomato purée

• 2 x 400g tins chopped tomatoes

• 220ml low salt beef stock

• 600g new potatoes, cut in half

1 Heat the oven to 190°C/170°C fan/ gas 5. Place a large flameproof casserole pan on a high heat and add 1tbsp of oil. Brown the beef chunks in the pan in batches, removing and placing on a plate as you go until all the beef is browned. Set aside.

2 Reduce the heat, add the remaining 1tbsp oil and then the shallots, garlic, carrots, bay leaves, cinnamon stick, oregano and tomato purée. Cook for 1–2 mins, then return the browned beef to the pan along with the chopped tomatoes and beef stock.

3 Swill out the chopped tomato tins and add ½ tin of water. Season with salt and pepper. Bring to the boil and then reduce the heat to a simmer. Pop the lid on and place into the oven for 1 hr 15 mins.

3 After this time, remove from the oven, add in the new potatoes, stir and add a splash more water if it looks like it needs it. Place back into the oven for 1 hr more.

4 Remove from the oven; the beef should now be lovely and tender. Check the seasoning, adding more salt and pepper if needed, and serve up.

5 If freezing, leave to cool and then add to a labelled freezer bag and freeze flat.

6 To reheat from frozen simply remove from the freezer and leave to fully defrost. Once defrosted, pour into a saucepan and reheat until piping hot.

LIVING Smart

Fish pie

Enjoy this warming fish pie using only ingredients from our value-for-money

Just Essentials range

Serves 2–3 | Ready in 45 mins

All from Just Essentials range:

• 260g White Fish Fillets

• 400g White Potatoes, peeled and quartered

WORDS SUE QUINN

minute win: freshen up 15

To keep fresh food from spoiling, make sure you’re storing it right. Here’s how…

l Make sure your fridge is set to 5°C or below *. Leave space around food so that air can flow – this helps the fridge maintain its temperature.

l Rinse and dry leafy greens†, then wrap in a damp tea towel and store in the salad drawer. Otherwise, place in a container lined with kitchen towel. This helps to reduce the moisture build-up that can cause them to spoil quickly.

l Some fruits and veggies give off a gas called ethylene to instigate ripening, but this can cause other ingredients to spoil faster °^. Apples, pears, stone fruit, avocados and tomatoes all release this gas (generally, think ingredients that can ripen after being picked) while the likes of broccoli, lettuce, cucumber, aubergines, grapes, lemons and limes are sensitive to it, so try to store in separate bags or draws.

• 320g Carrots, peeled and sliced

• 170g Brown Onions, diced

• 2tbsp Plain Flour

• 500ml Long Life Milk

• 14g Garlic, crushed or grated

1 Mash the peeled and quartered potatoes until smooth.

2 In a saucepan over a medium heat, gently poach the fish fillets in the milk. Strain the milk and set aside for the sauce.

3 Flake the poached fish into an ovenproof dish. In a frying pan over a high heat, sauté the onions, garlic and diced carrots until soft and fragrant, then place over the flaked fish.

4 In the saucepan add 2tbsp of oil and 2tbsp plain flour. Stir well to make a roux-like paste. Allow the roux to cook out for 3 mins before gently adding in the poaching milk, whisking well as you go.

6 Allow the white sauce to cook for a further 5–7 mins, seasoning well with salt and pepper. If the sauce is too thick, a splash more milk will thin it down.

7 Pour over the seasoned white sauce, ensuring the fish stays in large chunks.

8 Top the pie with mash, using the back of a fork to rough up the mash. Bake at 190°C/170°C fan/gas 5 for 20–25 minutes.

This month our focus is on making the most of the food we buy, to reduce waste and stretch budgets

3 ways to use up leftover wine

Wine left over after that V-Day dinner? You don’t have to drink it up or throw it away.

1. Fry sliced apples in butter and sugar until soft and golden. Add a splash of white wine, scraping up caramelised bits from the bottom of the pan. Cook until almost evaporated then top with your favourite crumble and bake or serve simply with ice cream.

2. Use red or white wine that’s turned vinegary to make a salad dressing. Mix three parts olive oil to one part wine, season with salt and pepper and add a little honey to sweeten.

3. Freeze leftover wine in ice cube trays and pop into stews for extra flavour.

MILKING IT

Missing buttermilk or yoghurt for a bake? No need to go to the shops. Mix 1tbsp white wine vinegar with 250ml milk (or dairy-free alternative) per 250ml of buttermilk or yoghurt needed. Leave to curdle a bit, then add gradually, using less than stated if the batter seems thin.

†https://foodandnutrition.org/blogs/stone-soup/kitchen-hack-magically-extend-shelf-life-leafy-greens for tips on leafy green storage; ˚https://www.agric.wa.gov.au for advice about storing mixed fruits and vegetables; ^ https://ucsdcommunityhealth.org/wp-content/uploads/2017/09/ethylene.pdf

@BEATTHEBUDGET WITH MIMI HARRISON Inspiring ideas for February

Insta-cook and savvy shopper Mimi Harrison (aka @beatthebudget) thinks we should get better acquainted with supermarket freezers

The freezer aisles are among the most underrated of the supermarket, but it’s time for that to change. Frozen alternatives are often cheaper than many of their fresh counterparts and can help us massively when it comes to cutting waste. Here are some of my favourite freezer staples.

SPINACH

By the time

I get to the bottom of a bag of fresh spinach, I often find the leaves are soggy. Using frozen spinach – which often comes in handy nuggets –not only gets you far more for your money, but it will also help to reduce waste. Plus, they’re frozen at peak freshness, so the nutrients are locked in.

MIXED

Whether it’s a medley of carrots, peas and sweetcorn or a bag of pepper slices, mixed frozen veggies are so versatile. They’re super in stir-fries or pasta sauces. I use them for ‘hidden veg’ dishes. Plus, they’re already prepped and sliced.

BEEF I love to buy meat in bulk for batch cooking, and frozen suits me best as it’s great value and won’t go off before I get around to using it. I’ll often grab some frozen beef and then choose a recipe where the flavours develop and strengthen as the week progresses, like bolognese, chilli or lasagne. If you have a slow cooker, save energy and enhance the flavours further by putting it to work for these kinds of dishes.

Gino

We

I grew up in Naples, so it’s where you’ll find some of my favourite food. Fresh pasta is really special and, I promise, with a bit of practice, it is actually very simple to make. Use ‘00’ flour if you can (it’s the finest-textured flour you can get, so helps make your pasta delicate and velvety). If you don’t have any, ordinary plain flour will do. Generally, the recipe is very straightforward: for every 100g of flour you need one whole egg and a small pinch of salt. To serve four people, put 300g flour in a bowl or on a work surface with a large pinch of salt. Make a well in the centre and crack in 3 eggs, then drizzle in 1tbsp extra virgin olive oil. Use a spoon to start mixing and, when the egg is absorbed by the flour, go in with your hands to bring the dough together and work it into a ball. This is pasta dough, not bread dough, so don’t stretch it like you would bread. When it’s formed a ball, wrap it in clingfilm and leave in the fridge for 20 mins. Then, it’s time to roll it – you don’t need a pasta machine, a rolling pin will do. Get it as thin as possible – you want to be able to see through it, so put your hand underneath to check. Then cut and cook in boiling salted water for a minute or two until al dente. Ciao! ●

Fancy a shortcut?

We won’t tell…

Gino D’Acampo Beef & Vino Chianti PDO Ravioli, £3.25/250g

Gino D’Acampo Spinach & Ricotta Ravioli, £3.25/250g

We put your kitchen dilemmas to Gino – just think of him as your new culinary agony aunt…

went to Naples on a family holiday last summer. While the scenery was beautiful and weather glorious, it was the food that made it really special. I’ve tried to recreate it at home by making my own pasta but it’s stodgy and doughy. How can I get it right?

MICHELLE RIGBY, SUFFOLK

Clink some pink

A delicate tipple of red berries with hints of white flowers and apples –perfect with seafood. Freixenet Italian Sparkling Rosé, WAS £12, NOW £101

Best friends rock

Everyone’s favourite friendly pig is all about the love – and this little person’s top is a wonderful gift for a fan. Peppa Pig Happy Tee2, from £6

Get the party started!

Say it with balloons... Get into the Valentine’s vibe with these cutesie red, heart-festooned decorations. Red Heart Balloons, £1 (pack of 10)

Guru of style SpongeBob SquarePants helps you feel the love all the way to your undies with these cute boxers. Embrace it. SpongeBob Boxers, £6

THECupid’s arrow has flown right into the aisles this month with these Valentine’s gift ideas that you’ll fall in love with…

Editor’s fave!

Nailed it

We love a classic slick of nail colour and you can’t go wrong with red for a timeless, versatile look. Rimmel Nail Polish in Double Decker Red, £3.95*

Rosy Lee

It’s brew love with this pretty vintagestyle kettle – guaranteed to brighten up any kitchen counter. Haden Heritage English Rose Kettle, £55

Mouse of love

Perk up the school run with this delightful Minnie- and Mickey-themed bag. Disney Minnie Mouse Valentine’s Heart Bag with Reins, £10

WORDS REBECCA DENNE

Turn up the heat

Add joy to your kitchen with this funky toaster – breakfast in bed never looked so inviting. Haden Heritage English Rose 4-Slice Toaster, £70

There are no rules on Valentine’s Day – here’s a fab mug that really is for any ‘favourite’ person you choose!

You’re My Favourite Person Mug, £1

Give your sofa a spruce with this stylish cushion – we adore a colour clash.

Love Cushion, £11

Sent with love

We know it’s what’s on the inside that counts, but pretty wrapping is the icing on the cake! It can even be re-used.

Large Love Heart Gift Bag, £1

I can see you!

A beautiful children’s book, packed full of fun – babies will want you to read it to them again and again…

Peekaboo Love by Camilla Reid, £4

Beary cute

You can never be too old for a cuddly toy – particularly when they’re this adorable. Plush bear, £3 each

Scents of the countryside

Fill the air with a gorgeously fragrant scent for a romantic and relaxing vibe.

Country Garden Scented Candle, £5

You’ve got mail

Raise a smile and send this cheeky little card to someone special this year – go on, we dare you…

Valentine’s Card**, 28p

Life is like…

Give silky smooth Lindors to the one you love – you might get one, if you’re lucky.

†Lindor Strawberries & Cream°, £4 (200g); Lindor Milk Chocolate, £6 (337g)

Back to nature

Bring the outside in with grassy greens, natural textures and woodland-inspired prints

Green with envy

Think green has no place in your decor? We say there’s a shade for everyone.

From left: Riverside Glass Vase, £10; Amber and Driftwood Step Jar Candle, £3; Green Check Throw, £20; Crochet Diamond Stripe Throw, £12; Wooden Decorative Beads, £6

We all know – thanks in part to two years’ worth of lockdowns – how being out in nature can lift the spirits. Feeling uninspired? Go for a stroll. Stressed? Get among some greenery. Frazzled? Take in some fresh air.

Happily, there are ways to bring echos of the great outdoors inside as well, to give living spaces a similarly relaxing and rejuvenating edge. And we’re not just talking about a few strategically placed houseplants, either.

Soft shades of green – from pastel sage to punchy teal – and raw wood are a great place to start. And look for prints that have been cribbed from nature, like leaves, to add another layer to this homage to Mother Nature.

Green Wave Effect Towels, from £4.50; Leaf Print Towels, from £4.50; Bamboo 3-Tier Storage Caddy, £18; Green Wave Effect Bath Mat, £9; Reactive Glaze Soap Dispenser, £5; Reactive Glaze Tumbler, £3

Duvet set, £13

Above: Green Ditsy Double Duvet Set, £13; Crochet Diamond Stripe Throw, £12; Green Reactive Battery Lamp, £9; Ribbed Ceramic Green Diffuser, £7

From far left: Bamboo Foldable Laundry Basket, £24; Tranquil Large Ribbed Multi Wick Jar, £7; Green Leaf Rug, from £55; Terrarium with Bamboo Base, £10

“Bring echos of the great outdoors inside to give living spaces a sense of calm”

Natural textures, from coarsely woven cotton to matte ceramics, also feed into this trend, so make use of soft furnishings and decorative touches – all of which can be swapped out and updated as and when you fancy a change. Mismatch throws and cushions in hues of green, beige and burnt orange, and look for vases, pots and candles with a natural, handmade style.

As with nature, this look has an organic feel with no strict palette or approach – ideal if you don’t have a matching three-piece-suite or perfectly co-ordinated furniture – and you can add fitting pieces as you find them.

Above:

; Shaped Leaf Cushion, £8; Embroidered Shape Cushion, £10; Green Borg Cushion, £10; Green Jumbo Cord Cushion, £7; Cottage Throw, £20; Green Textured Vase, £12; Green Jug, £6; Green Reactive Glaze Battery Light, £9; Crochet Diamond Throw, £12; Willow Leaf Cushion, £8; Embroidered Shape Cushion, £10

Left: Green Textured Vase, £12; Texture White Losenge Vase, £12; Ceramic Candle Off White, £6; Ribbed Ceramic Ribbed Ceramic Candle Green, £6

“As with nature, this look is all about keeping things organic, with no strict colour palette”

Woven Wood Basket, £15

Editor’s FAVE

Ripple effects aren’t only bang on trend when it comes to glassware right now, they also work perfectly with this look by nodding to the streams, ponds and rivers peppered throughout the landscapes it’s inspired by. Smoky tints take this imitation one step further and will immediately update your tablescape without a hefty investment.

Above, from Bee range: Oven Gloves Set, £10

Below from left: Bee Dinner Riverside Glass Vase, £10 Bee Placemat and Coaster Set, £5 Ribbed Hiball (2-pack), £6 Ribbed Jug, £9 Smokey Gin Glass (2-pack), £8

Below: Embroidered Shape Cushion, £10

This page: Peter Rabbit outfit (1–6 years), £14 Left: Hermione from Harry Potter outfit (5–12 years), from £15

surprise every year, but we have a whole host of cool character costumes to help you out when you’re in a World Book Day bind, from Hermione to Peter Rabbit and Spiderman…

Perfect princess

Batman outfit (2–10 years), from £14

Mary Poppins outfit (3–12 years), £14

Spiderman outfit (2–10 years), from £14 Go

V-Day Pjs

Left to right: Men’s heart pyjama set (sizes Small-2XL), from £15; Women’s heart pyjama set (sizes 4–22), from £15; Girl’s heart pyjama set (ages 1.5–10 years), £9; Baby heart pyjamas (ages 0–24 months), £8

Sweet dreams really are made of these... Now the whole family can cuddle down for the night in snuggly sleepwear, so you can feel the love even when you’re snoozing

PHOTOGRAPH

STEVE SAYERS

1-minute fix: gratitude

To give yourself a wellbeing boost author, podcaster and coach Joanne Mallon° says: ‘Studies have found that practising gratitude can benefit us in many ways: by reducing stress3, helping us to form and maintain relationships4 and bolstering mental resilience5. So, think of three things in your life that you’re grateful for. Name them and say thank you for them. If they involve a person, send them a thank you note or message. Let others know that you appreciate them.’

FEBRUARY Live your best...

More marvellous pick-me ups and life hacks to hit your wellbeing button

Cool to be kind

has shown we underestimate the positive effects that our random acts of kindness have on others, and researchers say we’d do more if we understood their power. So, celebrate Random Acts of Kindness Day on 17 February by forming new habits around good deeds and revelling in that helper’s high.

*https://www.unplugcollaborative.org/;

WALK IT OUT

Louise Tough from Bristol shares how upping her step count improved everything from her mental health to achy muscles. ‘During the first lockdown of 2020, I bought myself a fitness watch and realised how little I was moving –I felt sluggish and tired. I started going on a 20-minute walk every morning. Some days it was a slog but it became routine and soon my head felt clearer, my body less achy and the weight I’d gained from lockdown fridge-raiding dropped. Now I try to get 12,000 steps a day – and feel so much better for it.’

Focus on… fibre

‘Fibre2 is important for helping our digestive system function normally, but on average we only eat 20g of it a day as opposed to the recommended 30g,’ says Asda nutritionist Sophie Rose. As well as eating a variety of veggies, fruits, pulses and grains, there are quick and easy ways to help boost our intake she advises.

• Don’t peel away fibre from veg or spuds – keep the skins on

• Switch out refined breakfast cereals for wholegrain versions like bran flakes

• Think brown not white for bread, rice, pasta

• On labels, 6g or more of fibre per 100g is excellent

5

tips for… a digital detox

National Day of Unplugging* on 3 March is all about taking a break from our tech1 – something that can help with everything from sleep to productivity and mental health. If you don’t fancy going cold turkey on your phone, here are some easy ways to curb screen time.

1 Turn off notifications

There’s no distraction quite like our phones lighting up and buzzing, right? Try turning off message and email notifications and enjoy some calm.

2 Set up auto replies

If leaving messages unanswered brings you out in a rash, use your mail settings and an SMS auto reply app to let people know you’ll get back to them soon.

3 Use an alarm clock

Turning your phone’s alarm off every morning means that it’s the first thing you reach for each day. Use an alarm clock and try and go 15 minutes phone-free.

4

Go solo

Try going on short walks, leaving your phone at home, and focus on all the scenery, sounds and physical sensations that would go unnoticed if you were tapping and scrolling.

5 Pause for thought

Each time you pick up your phone, try to intercept the action and think about your motivations: are you bored, anxious or looking for distraction, maybe? Do you really need to look at it? 3Source: https://psycnet.apa.org/buy/2014-38568-001;

Live and breathe

While shiny new wellness trends constantly vie for our attention, there’s something already at our disposal that could improve our wellbeing, for free, every single day: our breath. All we need are some tips on harnessing its power

*https://www.nursingtimes.net/clinical-archive/respiratory-clinical-archive/respiratory-rate-2-anatomyand-physiology-of-breathing-31-05-2018/ https://pubmed.ncbi.nlm.nih.gov/21939499; 2 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6137615/

WORDS AMY ABRAHAMS

We inhale and exhale around 20,000 times* every single day – and most of us won’t think about it even once during that time. We might be missing a trick though, as our breath can, in fact, be used to help all kinds of issues – from lowering our blood pressure to supporting our immune system and aiding our mental health. Reaping the benefits just takes a little focus.

Concentrating on your breath is not a new concept. In fact, many deep breathing exercises have their roots in the yogic practice of pranayama, which originated in India around the sixth century BC. But as modern life has grown ever more hectic, the value of breathwork –specifically, conscious breathing exercises and techniques – feels more vital than ever, especially as studies show it can help with depression, anxiety, stress management and concentration, and even lower our perception of pain1,2. (Just think about how important breath control is when it comes to childbirth, for instance – that rhythmical reminder of birthing partners and midwives to breathe is far from trivial.) It’s no wonder breathwork studios are on the rise and celebrities such as Gwyneth Paltrow and Fearne Cotton extol its virtues.

Positive impacts

The main reason deep breathing has such positive impacts on the body and mind is that it regulates our stress response, says Professor John Dickinson, head of the Exercise Respiratory Clinic at the University of Kent, who works with athletes to enhance performance by improving the way they breathe. ‘A long, slow breath out signals the parasympathetic nervous system, which tells the body we’re safe. Whereas a fast, short breath signals the sympathetic nervous system – our fight-or-flight

response – to get active. And that starts to make us anxious and on edge. Deep breathing encourages the parasympathetic system to decrease the heart rate and dilate blood vessels, so blood pressure drops.’

called the lymphatic system. ‘This system is reliant on the movement of our muscles and diaphragm to pump the cells around,’ adds Dr Macciochi, which is something purposeful breathing helps out with.

Being able to control our stress response is crucial, as spending too much time in fight-or-flight mode can impact our overall health. ‘Ongoing stress can leave us more vulnerable to infections because it can suppress our immune system,’ says immunologist Dr Jenna Macciochi, senior lecturer at the University of Sussex. And, she adds, focused breathing helps with immunity in other ways too. We naturally produce immune cells to combat bacteria, infection and disease, and these travel around the body via a network of very thin tubes,

BYE

BYE STRESS

Feel the calms with this 4-7-8 breathing technique from breathwork and mindset coach Sophie Trew.

1 Breathe in through your nose for the count of four.

2 Hold with a full breath for the count of seven

3 Exhale slowly through your mouth for the count of eight.

4 Repeat three times. Keep practising breathing into your belly and breathing out longer than your inhale to help calm your mind and body. sophietrew.com

Good technique

While simply taking a few good old-fashioned deep breaths can have a noticeably positive impact on our bodies, there are a few specifics to remember that can help with reaping these respiratory rewards, says Professor Dickinson. Breathing through our noses has particular benefits, he says, as it increases production of a gas called nitric oxide, which helps open up the airways and improve oxygen circulation around the body. This, in turn, supports everything from our organs and muscles to our energy levels. (Something to remember if you’re prone to the habit of mouth breathing).

Above all, breathing from the correct place is key. It sounds obvious but, says Professor Dickinson, ‘a lot of people use their shoulders to take a deep breath in. However, your shoulders aren’t breathing muscles!’ A breath should start at the bottom of the ribcage, where your diaphragm is.

‘Start with relaxed shoulders, then think about moving the bottom of your ribcage first, so the breath starts from there and flows forward and up.’ This goes for breathing while exercising as well as resting. Experts have developed a number of different breathing techniques and routines. Some might be best carried out with the help of a practitioner, but others you can easily do at home.

“Breathwork studios are on the rise”

BREAKFAST WITH CHAMPIONS

“Every veteran can access the programme”

Asda Community Champion Ellen Crooks tucks into breakfast with Dawn Turner, founder of veteran charity, Stepway

WORDS JESSICA CARTER PHOTOGRAPHS DAVE CAUDERY

Our Asda Community Champions are dotted all over the country, helping us give back to our communities – be it by supporting local organisations or allocating Asda grants. This month we’re in the West Midlands with Community Champion Ellen Crooks. She meets Dawn Turner, founder of Stepway – a charity that supports veterans returning to civilian life – at its regular social, Banter and Brew.

Dawn: What a good turn out to today’s event – we’ve had about 45 people through the doors. You’ve done so well cooking breakfast for that many.

Ellen: It’s great to see how well Stepway is doing; I can’t believe how

much it’s grown in three years and how many veterans you’ve supported.

Dawn: For me, it all started long before that though, when I went back to university and studied criminology. I wanted to develop a rehabilitation program for veterans in prison.

Ellen: What was it about veterans that made you focus on supporting them?

Dawn: Both my sons have served in the army; one is now a veteran. He came to me for support following his marriage breakdown and I realised the need for something more universal. I contacted the relevant organisations to get him professional support and there was a waiting time of six months. I tweaked my idea to make the programme suitable for veterans and their families to help them adapt to civilian life.

Ellen: And Stepway is even more than that, isn’t it? It’s a one-stop shop for those needing support. It’s great that you can offer introductions to support workers and different therapies as well as put people in touch with organisations to help with everything from accommodation to counselling.

Dawn: And it’s really important that we can offer all that – as well as our Seven Step programme, community projects and social events – for free, so that everyone can access them no matter their circumstances. Otherwise, we wouldn’t see the wonderful results that we do. We’ve had people come on the Seven Step course that haven’t left their house for years but, after three sessions with us, you can see them begin to interact and socialise.

“I can’t believe how much Stepway has grown in just three years”

How to get involved

Ellen: There was even someone who eventually went on to university after your support, wasn’t there?

Dawn: Yes, he had isolated himself at home for two years. After completing our Seven Step course, he told me he’d always wanted to be a councillor and asked me if I’d go to a university open day with him. He started his degree last September in psychology and counselling and is going great.

Ellen: I’d love to come on a Seven Step course and see what you do.

Dawn: They run over two weeks, with a session every other day, covering everything from mental health awareness to how to introduce some of people’s favourite things about army

life into their new routine. At the end, attendees have a full guidebook, a survival kit, for civilian life. But we couldn’t do any of it without our volunteers, which includes you, Ellen. We’re so lucky to have you with us as part of your role at Asda.

Ellen: I love helping out, cooking at events (thanks to the guidance of my friend who’s a chef) and coming up with new ideas to help Stepway make the most impact.

Dawn: You’re very thrifty when it comes to funding, too. I’ll tell you my budget for an event and you’ll come back with a plan to do it for half the cost! And you’re great at networking – your local knowledge and contact book is incredible. You’re a diamond.

Get involved!

Stepway is always looking for volunteers, in the West Midlands and further afield, as it expands across the country. Donations are also welcome. To find out how you can help contact info@stepway.org.

Ellen: I’ve lived in the area my whole life. The community is very close to my heart – that’s my motivation. Plus, it’s such a pleasure to be involved with you guys. I mention you to Asda Community Champions in other areas when I can too, given your big plans.

Dawn: Yes, we have lots in the pipeline. We’d like to duplicate our set-up here – a wellbeing centre where you can access a holistic range of services – in each of the counties throughout the UK. Over the next five years I’d like to establish 10 other centres. Watch this space!

“There was even someone who went on to university after doing the course”

The breakfast: Ellen (left) and Dawn settled down to a Full English Breakfast with tea and toast

The venue: Stepway Wellbeing Centre, Merton Close, Oldbury, West Midlands

STRENGTH COMES FROM WITHIN

Meet…

Stacey Solomon

You’re about to get to know this TV star, author and organiser extraordinaire a whole lot better...

Well, I can’t believe I’m saying this, but you’re looking at Asda Magazine’s brand-new columnist! I’m so excited to get cracking, about bringing you all the news from Pickle Cottage, and to tell you about my DIY projects, tidying hacks, and what I’m loving in store.

Me and Joe [Swash, Stacey’s husband] love Asda. We genuinely look forward to doing the food shop – it’s like a day out for us! We take our time, see what’s on offer and think about new meals we can try out. We even went in on our honeymoon –how sad are we?

Autumn through to Christmas is my absolute favourite time of year, so I’ve been sad to say goodbye to cosy festive nights with the family. But spring is around the corner, and I love decorating Pickle Cottage’s front door with each season. That’s the next big thing on the to-do list! Before spring arrives, there’s always Valentine’s Day, which I get weirdly excited about. It’s not because I want anything, but we make heart cookies, write cards for grandparents and just do some crafty bits, which is a lot of fun! People ask what we do for Valentine’s Day and the answer is usually not much… We might go for a walk, make dinner and sit on the sofa. But it depends on if we’re

working. If we’re not, we try and go out but there aren’t many restaurants that cater for adults and a hundred kids, ha ha! It’s a day that’s more for the kids now. There are some great recipes in this magazine, so I’ll probably use some for inspiration – the baked rhubarb and custard cheesecake looks so good.

Then there’s Pancake Day! Our kids love pancakes. Last year, I made dinosaur-shaped pancakes for my little one, Rex. I just chopped up ready-made pancakes (all about the easy wins) and added banana, choccy spread and strawberries. He loved them, so I need to outdo myself this year. Maybe I’ll rope in Joe this time…

If you follow me on Instagram or TikTok, you’ll know how I love a good tidying and organising session – okay, it’s a full-blown obsession – and I’m looking forward to a spring clean and freshen up soon, so keep an eye out for my column next month. I don’t know about your house, but I think Pickle Cottage will need it after half-term at home with the kids and a newborn!

Follow

Stacey @staceysolomon

‘This month I’m… …struggling to get Rex and Rose to eat their veggies, so I’ve been smuggling them into food (sshhh, don’t tell them…). I cook up a load of chopped carrot, onion, celery and red pepper in a couple of tins of chopped tomatoes and use it as a base for everything –spag bol, lasagne, pizza, or even stirred into pasta with a load of grated cheese. What are you into this month?’

Girl’s pyjama set, (ages 1.5–10 years), £9