Asda Magazine January 2023

Wishing you all the best New Year!

January brings the opportunity to re ect on the past 12 months and make plans for the year ahead. I hope you have some exciting things to look forward to this year. For me, 2023 brings a wedding – eek! I’m not one for making lots of resolutions, but I do have a few simple rules I’m trying to embrace – move more, read more, and don’t sweat the small stu . is issue is full of ideas to brighten up your January – from budget-friendly simple meals to tasty colourful soups and brunch worth getting out of bed for. In my kitchen, right now, it’s all about the air fryer and the recipes on p56 are my current go-tos. Plus, we’re bringing you plenty of vegan inspiration with our new OMV! and Plant Based ranges, and delicious baking ideas. Whatever this year has in store for you, whether it’s a marked event on the calendar, or a year full of surprises – here’s to a great 2023!

zineeditor@asda.co.uk

Timms | Asda Magazine editor ● asdamagazineeditor@asda.co.uk

Editor’s picks…

Grab a slice

What can you do with an air fryer? Just about anything! See our recipes on page 56

Get grounded Choose organic textures and shades for home furnishings this season. Page 75

Purple power-up

Bold and brilliant, our earthy beetroot soup is a winter winner on page 52

Jessica

What’s inside

8

ASDA REWARDS

How our customers love our fabulous new loyalty scheme – try it!

11 11 ¼ THINGS TO LOVE THIS MONTH

The latest must-trys to look out for

Love to eat

Get stuck into our brand-new, super-tasty, great-value meal ideas for weekdays and special occasions

18 WHAT’S FOR DINNER?

EAT THE RAINBOW Chase the yum with colourful, flavoursome recipes

31

EVERYDAY HEROES: TINNED TUNA

Three delish dishes using this fishy favourite – rip open a tin!

36

STICK OR TWI T: MEATBALLS

Nuggets of delight that can go full on meat, or not – which will you choose?

41 GINO D’ACAMPO

The Italian chef introduces some of his favourite dishes

42 SMART LIVING

Budget-friendly kitchen hacks to try

45 MY KIND OF FRIDAY NIGHT

Dishes from three families who have favourite food fancies that make their Friday night feasts fab-tastic

SOUPED UP

A kaleidoscope of souper-tasty soups to sup – smashing!

ALL ABOUT AIR FRYERS

They do it all! If you don’t believe it, meet influencer Khadija Siddiqui

& SHINE BREAKFAST taste bombs are go!

VEGAN BAKING FOR ALL can’t ignore the vegan vibe check out our inspiring recipes

Get ready to relax and be inspired

must-read wellness features 88 LIVE YOUR BEST… JANUARY Your seasonal wellbeing round-up 90 SING FOR JOY! Anyone can sing, really… Find out how to belt it out with confidence 94 BREAKFAST WITH CHAMPIONS

Community Champion Jo Scott grabs

cuppa with fundraiser Gwenllian

The Asda Magazine team

Editor Jessica Timms

Content Planner

Stephanie Martin Content Co-ordinator

Nancy Stockdale

Senior Content Manager

Hannah Dove Editor Alex Drew

Consultant Editor

Rebecca Denne

Art Director Jo Clark

Editorial Director Dan Linstead

Food Editors Rachel Beckwith, Gabriella English

Design Director Will Slater

Art Editors Laura Phillips, Kit Cheung

Sub Editor Lou Cassell

Client Director Clair Atkins

Account Manager Maria Rees

Workflow Manager Lisa Houghton

With thanks to: Helen Renshaw, 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 ects arising therefrom. No part of the contents may be reproduced without prior permission.

Cooked up any of our recipes? Enjoyed some of our fantastic products? Let us know and share your pictures – we’d love to hear from you.

Asda Asda Asda Asda

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, a ordable 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 ‘fa factor’, a guide to how much skill and e ort is involved in a recipe.

Serves 4

Typical serve size based on adult portions

Ready in 35 mins

Includes prep and cooking time Fa 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 ‘tra c 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.

In the Asda Magazine this month...

Khadija Siddiqui

Air frying supremo

Our expert air fryer takes you through the joys of this cheap and easy style of cooking on page 56.

Ian Harrison Photographer

Ian heads for Cornwall to get in among the caulis on Tony Simmons’ brassica farm. Page 26

Holly Jade Vegan queen

Holly heads up thelittleblog ofvegan and shares some of her recipes on page 66

Ways to shop IN STORE

Find your nearest Asda at storelocator.asda.com

SCAN & GO

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 .

ASDA rewards put to the test!

Have you tried the money-saving Asda Rewards app on your weekly shop yet? Lots of our customers have and they’re watching the pounds roll in as they spend. We asked three busy mumfluencers for their verdict. You know what? They love it…

Chloe Busby mum of four and digital creator in London (@lifewiththebusbys)

‘If you haven’t downloaded the app yet then you need to! Every time you shop at Asda, you can scan your rewards card and earn pounds not points – I love that. On a recent shop, I earned £9.70, which I can use o of my next shop. There are also star products, so you receive 10% of the value of the item straight into your cashpot. I’m so pleased about the £9.70 I have in my cashpot – that’s a huge amount in my pot for next time I go shopping!’

followed the stars to earn…

a

financial coach in Bath (@myfrugalyear)

‘As soon as I entered the store I could see reminders about the app everywhere. I had already downloaded it so was ready to start I always begin with fruit and veg, which you can earn cashback on, too*. As I walked around I saw loads of products with little stars on them – you can earn an instant boost in your cashpot when you buy these much-loved items. When I was standing in the queue to pay I had a quick look at the app. I scanned everything – it was £73.41 for a weekly shop for a family of four, including a few extras – I’d collected £1.59 in my cashpot in just one shop!’

How to start earning now...

1Download the free app to your phone Search for Asda Rewards in the App Store (Apple devices) or Google Play (Android). Or just scan this QR code. For more details , visit asda.com/rewards

2

Register your details

Fill out some basic details and you’re up and running with an online account. If you already have an Asda account you can use these details to log in.

3

Start shopping!

Every time you shop with us, you can earn p ounds for your cashpot. You’ll earn 10% of the value of every star product you buy. You’ll find a list of all current star products in the ‘Earn’ tab of the app – there are hundreds. The more you buy, the more you earn!

digital creator and mum from London (@notsosmugnow)

‘Back in the day, points meant prizes but, right now, with the cost of living spiralling, we don’t want points or prizes… we want the ‘pounds’! Asda Rewards gives you just that. The focus for my last shop was snacks, easy food for dinner, some fruit to entice the kids with, and protein too, of course. Everywhere I looked I was adding to my cashpot Before payment is where the magic happens as I had £3.81 in my cashpot, which I converted into a £3 voucher to use against the shop. There’s no more collecting points that you never seem to use – start shopping with Asda and earn real money to help you save on your shopping every time.’

4

Take on a mission

Also add to your cashpot by completing missions, which will build up on every shop. Specific missions include a fruit and veg mission, cleaning mission and your favourite branded missions. These change regularly – keep checking the Earn tab on the Asda Rewards app.

5

Scan to earn

Once you’ve finished your shop, head to the checkout and scan the barcode in the app –you’ll see your cashpot grow. Do scan every time you shop. If you’re shopping online we automatically link your Rewards account so you earn on every shop. See more at asda.com/rewards.

Clare Seal

Cat Sims

CLARE

Sayers

Burns Night

Get your Scottish vibe on – it’s Burns Night on 25 January and you’ll need to prepare yourself to ‘address the haggis’. Get a kilted gang together to enjoy this peppery, seasonal highlight, with ‘tatties and neeps’ (mashed potatoes and swede) Perhaps sip a dram of whisky, and click your heels to a Scottish reel? If you’re hosting, we can help with ready-made ‘neeps’, and a Haggis from the Highlands.

Asda Carrot and Swede Mash, £2.35/500g

Dry January?

MacSween Scotland’s Most Loved Haggis†, £2.75/400g

Can a no-alcohol New Year be fun? You bet –you absolutely do not have to miss out on top tippling opportunities. Our range of non-alcoholic drinks will bring on the (hangover-free) party! Try these simple mocktail ideas using Asda Extra

COOL AS...

Decorate the inside of a glass with a cucumber ribbon. Add ice cubes and pour in a measure of Premium Botanical Drink, and a dessert spoon of elderflower cordial. Add a big squeeze of lime juice, some soda and a slice of cucumber, or a lime wedge, to garnish.

KIWI CORKER

Drop 1tsp honey in a glass and add a measure of the Premium Botanical Drink – stir well. Crash in a handful of ice, fill with fizzy water and stir again. Squeeze the juice from a kiwi fruit and add – leave seeds in but not flesh – and garnish with a slice of kiwi fruit.

GINGER FIZZ

Cool a glass and add crushed ice. Next, add a measure of the Rhubarb & Ginger Flavour Botanical Drink, and then a good splash of non-alcoholic ginger ale or beer. For the finishing touch, drop in a wedge of orange and garnish with a curl of orange rind.

COSY KIDS ARE HAPPY KIDS

Run, play, splash about in the rain, or do somersaults – your young kids will be able to do all this and more in our super-cute colourtastic hooded mac. They’re so cheery, you won’t lose sight of them in the park either! Get them togged up now for outdoors enjoyment for months to come. Kid’s mac (from £12), and other kids’ clothes, available at george.com

Winnie-the-Pooh plush toys, £10; The Many Adventures of Winnie The Pooh dvd*, £5

Stir-fry ingredients: Asda Succulent Raw & Peeled King Prawns £1.56/100g; Asda Mild & Crisp Edamame Bean & Broccoli Stir-Fry, 31p/100g; Asda Soft & Savoury Free Range Egg Noodles, 33p/100g. Asda Spicy & Tangy Sweet Chilli Stir-Fry Sauce, 50p/100g. *©Disney

Do the ‘maths’ and you’ll see this is a money-saving deal you won’t want to miss out on – and it’s perfect for a Chinese New Year treat! Get all these ingredients together for just a fiver. And, you can switch out the noodles, veg, sauce and prawns for other similar ingredients or protein. You’ll have have a simple and satisfying dish ready for your chopsticks in no time…

7MAXIMUM SATISFACTION…

Eat like an Italian? No problem, with Gino D’Acampo’s food range (see page 41). Cook like an Italian? We’ve got that covered too with Gino’s cookware range of pans, utensils and kitchenware. And they are, as the great man himself says, ‘Fantastico!’ Featured here are wooden chopping boards (2-pack, £12), a wooden utensil set (3-piece, £8) and a sauté pan (28cm, £20) and frying pan (32cm, £16). See groceries.asda. com/event/gino-dacampo for more details.

VEG of the MONTH

Carrots!

Carrots are on a high this month – in fact, they’re high in vitamin A, which supports healthy skin and vision. Boiled or steamed, as mash or in stews – you can use them in so many ways. Bring it on!

HOW ABOUT: Asda Sweet & Delicate Chantenay Carrots, 70p/300g

Fancy swerving meat dishes for a while? We can help with that. Our Plant Based by Asda range is being given some extra va-va-voom with new packaging and dishes that are all Vegan Society approved, putting plants centre stage. Start your day with our Berry Burst Porridge Pot (90p/57g) and you’ll be ready for action, while a yummy and satisfying Smoky Tofu Burrito (£2.80/400g) will end your day with a smile on your face. Other fabulously tasty options include Thai Inspired Edamame Balls (£2.35/326g) and Smoky Bean and Chipotle Chilli Cooking Sauce (£2/500g). What are you waiting for?

Images: Getty; Gino cookware photograph: Dave Caudery Pizza photograph: Melissa Reynolds-James, Styling: Liberty Mendez

Ginger root

Fresh ginger is one of the most versatile of flavourings. We used it in our Thai-style salmon tray bake on page 18. Don’t waste that little nub you have left over. Slices can be used in ginger tea (just infuse for 5 minutes in boiling water with lemon and honey), and a little pickled ginger can make a tasty accompaniment to sushi.

Gutter credit

Love to eat

Delicious dishes to warm you up from the inside out

Buns out!

Napkins at the ready, there’s a new burger in town! And guess what – it’s totally meat-free. Our new OMV! No Beef Burgers will trick even the savviest meat-eater into getting stuck in. Made with a succulent soya protein, and with a subtle smoky avour, squeeze them between our delicious vegan buns and top with a little of whatever you fancy – you’ll have to go a long way to beat this bite. Now, pass the ketchup...

Asda OMV! No Beef Burgers (2-pack), £1.85/227g; ASDA Plant Based Brioche Burger Buns, £1.15 (4-pack)

Selected stores only, subject to availability. Delivery, collection, and carrier bag charges may apply. Minimum spend or minimum basket charge may apply; see Asda.com/minimumbasketcharge for details. Delivery and collection slots subject to availability. OVM! Burger 81p/100g; ASDA Plant Based 4 Brioche Burger Buns 28.7p each.

Photography: Ellis Parrinder, Food styling: Katie Marshall, Props: Max Robinson

• 1 head broccoli, broken into florets

• 2 garlic cloves, grated

• thumb-sized piece of ginger, grated

• 1tbsp vegetable oil

• 3tbsp red curry paste

• 1 x 400g tin reduced-fat coconut milk

• 4 x Asda Flavoursome Salmon Fillets (2 x 240g packs)

• 160g mangetout, halved

Thai-style Energy 1,859kJ 444kcal 22%

• 1 bunch spring onions, chopped into 5cm pieces, tops reserved and sliced

salmon tray bake Fat 30.3g High 43%

1 Preheat the oven to 200ºC/180ºC fan/gas 6. Toss together the broccoli, garlic, ginger and oil in a large roasting tray along with some salt and freshly ground black pepper. Cook for 15 mins.

2 Mix the curry paste and coconut milk, then remove the tray from the oven and pour this mixture in. Stir through the mangetout and spring onion pieces and season, then nestle in the salmon fillets making sure everything is covered in sauce. Return to the oven for 15 mins or until the fish is cooked through.

Sat Fat 9.0g High 45%

• 1 red chilli, sliced, to serve (optional)

Sugars 6.1g Low 7%

Salt 1.51g Med 25% 18 | ASDA MAGAZINE | JANUARY 2023

Food styling: Lara Luck, Props: Sarah Birks

Tomato and cream cheese gnocchi bake

This vibrant hug in a bowl dish is a winter warmer that will please everyone, and it’s a speedy supper solution if you’re short of time.

Serves 4 | Ready in 20 mins

Fa

• 2 x 400g tins chopped tomatoes

• 2 garlic cloves, grated

• 1 x 500g pack Asda Gnocchi

• 1 x 250g light cream cheese

• 1 x 180g bag spinach

• 30g Just Essentials by Asda Hard Cheese

• basil leaves (optional)

• broccoli or salad leaves, to serve (optional)

1 Preheat the oven to 200ºC/180ºC fan/gas 6. In a large roasting tin, mix the tomatoes and garlic with a pinch of sugar, then measure 50ml water into the empty tomato tin and pour that in as well. Season with salt and

freshly ground black pepper and cook for 10 mins.

2 Remove the tray from the oven and heat the grill to medium. Add the spinach to the tin, stirring through gradually until wilted, then add the gnocchi straight from the pack and dollop over spoonfuls of cream cheese. Scatter with the hard cheese and some extra black pepper, then grill for 5 –10 mins until golden and bubbling.

3 To serve, scatter over fresh basil, if liked, and pile onto plates alongside broccoli or a simple side salad.

Easy lamb tagine

A spicy melt-in-the-mouth dish with the sweetness of apricots for extra oomph.

Serves 4 | Ready in 2 hrs Fa factor | EF d

• 2tbsp vegetable oil

• 2 x 300g packs Asda Tender

Diced Lamb

• 1 large onion, chopped

• 2 carrots, cut into large chunks

• 2 garlic cloves, grated

• 2tsp ground cumin

• 2tsp ground coriander

• 1tsp cinnamon

• 1 x 400g tin Asda Chopped Tomatoes in Tomato Juice

• 1 x 400g tin Just Essentials by Asda Chickpeas, drained

• 150ml low-sodium vegetable stock

• 150g dried apricots, halved

• 2-3 slices of lemon

To serve (optional)

• pomegranate seeds, natural yoghurt, herby couscous

Add some zing

Scatter the tagine with pomegranate seeds and enjoy alongside a spoonful of yoghurt and some herby couscous.

1 Preheat the oven to 180ºC/160ºC fan/gas 4. Place 1tbsp oil in an ovenproof casserole dish (one with a tight-fitting lid) and set over a medium-high heat. Add half the lamb and a pinch of salt and brown for 5–7 mins. Once browned, use a slotted spoon to remove the meat; repeat with the remaining lamb. Remove all meat, set aside, keeping juices in the dish.

2 Lower the heat to medium and add the remaining 1tbsp oil, then the onion and carrots and fry for 8–10 mins, stirring often. Add the garlic and spices – and a splash of water if they start to catch – and cook for 1 min until fragrant.

3 Return the meat to the dish along with any resting juices. Add the chopped tomatoes, chickpeas, stock, apricots and sliced lemons and season with salt and freshly ground black pepper to taste. Bring to a gentle simmer.

4 Cover the dish with its tight-fitting lid, then carefully transfer to the oven for 1 hr. Remove the lid, then cook for a further 20–30 mins or until the lamb is tender and the sauce is thickened.

5 When ready to serve, scatter the tagine with pomegranate seeds, if using, and enjoy alongside a spoonful of yoghurt and some herby couscous.

Rainbow rice noodle bowls

A veg-packed kaleidoscope of yum that’s as good to eat as it is to look at.

Serves 4 | Ready in 20 mins

Fa factor

V

• 1 x 349g pack Morinu firm silken tofu

• 4tbsp cornflour

• 1tbsp vegetable oil

• 1 courgette

• 1 lime, juice only

• 1 x 250g pack Asda Rice Noodles

• 1 red pepper, diced

• 1 large carrot, cut into matchsticks

• 5-6 radishes, sliced

• 1 large avocado, chopped

For the dressing

• 2 limes, juice only

• 2tbsp maple syrup

• 4tbsp tahini

1 First, drain the tofu and wrap well in kitchen paper. Set aside to dry for 10 mins before cooking. Place the cornflour in a bowl and season with salt and plenty of freshly ground black pepper.

2 Once dry, chop the tofu into 2cm cubes. Heat the oil in a non-stick wok or frying pan and fry the tofu over a medium heat until golden on all sides. You may need to cook in batches, being careful as you turn the tofu in the pan – it will be delicate at the beginning of cooking then will crisp up after 8–10 mins. Remove and drain on kitchen paper.

3 Meanwhile, use a vegetable peeler to cut ribbons from the courgette before placing into a bowl. Toss through the lime juice and set aside. Cook the rice noodles according to pack instructions, then drain and set aside.

4 To assemble, layer the rice noodles first then divide the remaining ingredients evenly between the bowls. Whisk together all the ingredients for the dressing with 2–3tbsp water to loosen and a pinch of salt, then spoon over the top. Serve with a drizzle of soy sauce and some extra coriander, if liked.

Leftovers tip: This recipe is easily halved to serve 2, or doubled to make a batch of healthy family lunchboxes for the week ahead.

Pick’n’mix Picky eaters? Lay out the di erent elements for this recipe and get the family to build their own bowls at the table.

Protein pop

Change up the protein in this dish by adding a hard-boiled egg or swap the tofu for some stir-fried, diced chicken.

•

•

•

•

•

• 1tbsp vegetable oil

• 1 small onion, finely chopped

• 2 carrots, grated

• 1tsp ground turmeric

• 250g basmati rice, rinsed

• ½ bunch coriander, chopped

1 Preheat the oven to 200°C/180°C fan/gas 6. In a bowl, muddle together the chicken thighs with the mango chutney, curry powder and garlic.

2 Put the peppers in a large roasting dish. Place the chicken thighs on top and drizzle with oil. Season with some salt and freshly ground black pepper. Roast for 30–35 mins or until the chicken is golden and cooked through.

3 Meanwhile, start the rice by heating the oil in a pan over a medium heat. Fry the onion for 5 mins until soft, then add the carrot, turmeric and a pinch of salt and fry for a further 3 mins. Mix in the basmati rice and fry for 1 min, then add 600ml boiling water. Cover and simmer on a low heat for 10–15 mins.

4 Once cooked, add the coriander to the rice and stir through just before serving. Spoon the rice onto plates along with the roasted peppers and chicken thighs.

Leftovers tip: Any extra chicken thighs can be sliced and combined with 1tbsp mayonnaise to make a delicious sandwich filling for the next day.

Embrace extraordinary this new year

Elmlea Plant is a fabulous product which makes simply delicious meals. Throw fresh tasty ingredients together and see what happens – dare to cook differently!

Scan for recipe

Stylists: Lara Luck Props: Sarah Birks

crops crops crops

AS TOLD TO HELEN RENSHAW PHOTOGRAPHS IAN HARRISON

Food photography: Ellis Parrinder

Some days, Tom Simmons will pop out into the elds and stand among the crops holding a nice plump cauli – freshly picked for dinner later – and gaze across his land to the sea, wondering what he did to get so lucky. Farming’s a tough life, but 31-yearold Tom is a man in love with what he does.

‘Growing quality, a ordable veg is rewarding in so many ways,’ he says. ‘Riviera Produce has been supplying Asda with brassicas for over 20 years, and seeing the fruits of our labour looking fresh and lovely in store lls me with a deep sense of pride.

‘And best of all, I get to farm in Cornwall, the place I consider the most beautiful in the world. A er a day’s work, you’ll o en nd me jumping in the sea or walking on the beach with my ancée Alexandra and our cocker spaniel, Binky. Not a bad life, eh?’

Going back to your roots

Tom is the sixth generation to farm this glorious land, perched above a stunning coastline of hidden coves and gorgeous beaches. The story of Riviera Produce starts back in 1870 when Tom’s ancestor (‘don’t ask me how many greats!’) started farming in Cornwall.

‘I grew up here,’ says Tom. ‘Back then it was a small farm of just 100 acres, with dairy cows and vegetable crops. My childhood memories are of following my dad around and riding alongside him on the tractor, both of us chewing on straw... I’m joking about the last part, but it was a proper country upbringing.’

A er a day in the elds, the family would come home to his mum Suzanne’s cooking – all with homegrown veg. And Tom still eats homegrown produce almost every day, back in Falmouth, where he lives with Alexandra. ‘I’ll nip out and grab a handful of whatever looks tasty,’ he says. ‘I’ve picked up lots of tips from Mum on how to get the best out of our produce. My favourite is cauli ower, because it’s so versatile; you can roast it, tempura it, steam it, rice it and make a base for a pizza…

‘I love it every way, from traditional cauli ower cheese to whole roasted doused in Middle Eastern spices. I eat loads of our other produce, too – kale is fantastic for snacking. I add olive oil, salt and pepper, and stick it in the oven until it’s nice and crispy.’ Tom’s dad David can take credit for the growth of Riviera Produce, from the small enterprise it was to the 8,000-acre business it is today,

employing over 500 people. His breakthrough was to focus on what we’re best at ‘and when it comes to growing brassicas, we’re really good at that!’ says Tom.

A year-round business

Cornwall’s mild climate makes it the perfect place to grow caulis all year round*, and Tom believes that the free-draining soil, mild climate, and sea air all enhance the avour of the crops too. ‘Dad and I work together and I have huge respect for what he’s achieved,’ says Tom. ‘If I become half the farmer he is, I’ll be happy.’

People o en imagine a big operation like Riviera Produce must be all giant prairie-style elds, but nothing could be further from the truth at Higher Trevaskis Farm, which is a patchwork of around 1,000 small elds, separated by ancient hedgerows.

The crops are too delicate for machinery, so everything is picked by hand. The Simmons family is hugely proud of its track record when it comes to sustainability. It practises regenerative farming, which allows the soil to

“Seeing our produce in store fills me with pride”

replenish itself naturally. Chemical use has been massively reduced by planting a cover crop called Phacelia – also known as green manure – between the brassicas to improve soil structure and help build organic matter. All is good news for the vegetables that follow. Phacelia’s purple owers are great for insect life, too, encouraging natural predators like ladybirds to feed on pests, reducing the use of pesticides.

Instead of ploughing the land, they strip till, which only disturbs the surface of the soil. This leaves bacteria and worms to create a healthy soil structure undisturbed, reduces erosion and lessens CO2 losses from the soil. All of this bene ts the environment.

‘People matter to us, too,’ says Tom. ‘We have around 250 people. Lots are local, but we also employ people from Kazakhstan and Mongolia. We organise events, hiring buses for days out at local attractions and holding parties, which are always fun.’ The company also works closely with a local charity, collecting produce that can’t be sold. It’s redistributed to local food banks. There’s very little waste.

‘Suppliers like us don’t o en get the chance to interact directly with the public, but we occasionally get comments from people on our Facebook page, thanking us for the quality of our produce,’ says Tom. ‘It’s a fantastic feeling when that happens. I mean, how lucky am I?’

Keeping it in the family: Tom Simmons and his father David stride among the delicate vegetables, which are picked by hand

Pep it up

Cheese reigns – use any odds and ends of cheese you have in your fridge – but for a smoky sauce add a pinch of paprika.

Whole baked cauliflower cheese

We’ve re-imagined this rich and moreish pub classic by turning it into a showstopper recipe, perfect alongside a Sunday roast.

• 1 large cauliflower (around 1kg)

• 45g unsalted butter

• 45g plain flour

• 500ml semi-skimmed milk, warmed

• 2tsp Dijon mustard

• 140g 50% less fat mature cheddar, grated

cook, stirring, for 2 mins. Gradually add the milk, whisking continuously until smooth. Bring to a simmer and cook over a medium-low heat for 5 mins, whisking continuously. Whisk in the cheese (reserving a small handful for later) and mustard and cook for a further 2 mins. Season to taste with salt and black pepper and stir through most of the chives.

• ½ bunch chives, finely chopped

1 Break o any larger leaves but keep on the smaller ones. Cut the very bottom o the base o the cauliflower so it sits upright. Sit the head in a large, deep saucepan. Cover with water and bring to a simmer. Once simmering cook for 10 mins.

2 Preheat the oven to 180°C/160°C fan/gas 4. Meanwhile melt the butter in a saucepan. Add the flour and

3 Place the cauliflower in a roomy baking dish. Pour over the cheese sauce and top with the remaining cheese and chives. Bake for 30 mins until golden and bubbling. Leave to cool slightly then serve in wedges. Selected stores only, subject to availability. Delivery, collection, and carrier bag charges may apply. Minimum spend or minimum basket charge may apply; see Asda.com/minimumbasketcharge for details.

Recipe: Esther Clark, Food styling: Katie Marshall, Props: Max Robinson

Tinned tuna EVERYDAY

Mayo is often the go-to match for this store-cupboard staple. Our selection of tasty dishes transform the low-cost fishy favourite into a supper to savour…

HEROES

RECIPES NATALIE THOMSON PHOTOGRAPHS FRANKIE TURNER

Tuna and sweetcorn burgers with roasted pepper salsa

Water, drained

• 1 x 50g tin of anchovies, using one for the dressing

For the dressing

• ½tsp Dijon mustard

• 1 garlic clove, crushed

• 1 anchovy fillet, finely chopped

• 1tbsp red wine vinegar

• 3tbsp extra virgin olive oil

Serves 4 | Ready in 35 mins

Fa factor | DF MF LF d

• 100g white or wholemeal bread

• 2 x 145g tins Skipjack Tuna Chunks in Spring Water, drained

• 1 lime, zest only

• 10g coriander, finely chopped

• 3 spring onions, finely chopped

• 1 x 198g Asda Sweetcorn in Water, drained

• 1 courgette, coarsely grated and squeezed dry

• 2 eggs, beaten

• 2tbsp plain flour

• 1tsp olive oil

For the salsa

• 2 salad tomatoes, diced

• 100g of jarred roasted peppers, finely chopped

• 1 spring onion, finely chopped

• 1tsp coriander, finely chopped

• ½ lime, juice only

• 1 red chilli, finely chopped

1 Preheat the oven to 180ºC/160ºC fan/gas 4. In a food processor, blitz the bread into breadcrumbs and tip

into a large bowl. Add the tuna, lime zest, coriander, spring onion, sweetcorn and courgette with a generous amount of black pepper and a little salt. Mix to break up the tuna. Add eggs and flour. Mix until combined. Form 4 burgers.

2 Place the burgers on a foil-lined baking tray and brush over the olive oil. Bake for 20 minutes or until golden and hot through.

3 Combine all the salsa ingredients in a bowl with some salt and pepper.

4 Once cooked, remove the burgers from the oven and leave to firm up for 2–3 mins. Serve with the salsa.

Leftovers tip: You can freeze the burgers before cooking. Defrost fully before drizzling with oil and baking or keep cooked burgers in the fridge for up to 2 days. Reheat fully before eating.

These delicious patties are easy to make, with a salsa that packs a punch Each

1 In a small bowl, add the dressing ingredients with some salt and pepper and whisk to combine. Set aside.

2 Place the eggs in a pan of cold water. Bring the water to the boil and, once boiling, add in the green beans and drained potatoes and boil for 4 minutes. Drain and rinse with cold water. Set aside.

3 In a large serving bowl or platter, assemble the salad. Pull the butterhead lettuce apart, tearing larger leaves into bite -size pieces. Add in the drained potatoes, halving any that are too big. Add the olives, halved tomatoes, cooled green beans and anchovies over the top and then use a teaspoon to dot large flakes of tuna on top.

4 Whisk the dressing again and drizzle over the salad. Peel, halve and top with the eggs and serve immediately.

Spanish-style pasta bake

Enjoy the taste of Spain in your own kitchen with a smoky, cheesy dish of delight.

Serves 4 | Ready in 55 mins

Fa factor | EF

• 1tbsp olive oil

• 1 brown onion, diced

• 2 garlic cloves, crushed

• 2 sweet peppers, diced

• 1tsp sweet smoked paprika

• 1tbsp red wine vinegar

• 500g passata

• 2 x 145g tins Skipjack Tuna Chunks in Spring Water, drained

• 400g wholemeal pasta

• 150g Manchego cheese, grated

passata and stir well. Bring to a gentle simmer.

2 Meanwhile, bring a large pan of salted water to the boil and cook the pasta according to the packet instructions, reducing the cooking time by 1 min. The pasta will cook further in the oven. Reserve 125ml pasta cooking water.

1 In a large pan, heat the olive oil over a medium heat and add the onion. Cook gently for 5 mins until starting to soften, then add the garlic and cook for a further minute. Add the peppers and cook on low for 10 mins more. Once softened, add salt and pepper, the paprika and red wine vinegar. The vinegar should bubble and reduce when added. Bubble for 2–3 mins and add the

3 Preheat the oven to 180ºC/ 160ºC fan/gas 4. Add the drained tuna to the passata and stir to break it up. Once the pasta is cooked, drain and add to the tomato sauce with the pasta water and stir to combine. Transfer into a baking dish and sprinkle over the grated Manchego cheese.

4 Place in the oven and cook for 15 mins or until the cheese is melted and golden. Serve immediately.

STICK OR TWI T? S

Meatballs

Can this firm family favourite be tinkered with? We think so. If you’re not sure, here’s the original meatball classic, and a green flipside to tempt you RECIPES

The classic one

This scrumptious supper staple is a dish that brings delight to family mealtimes across the nation. What’s your secret meatball ingredient?

GREGOR MCMASTER PHOTOGRAPHS FRANKIE TURNER

The veggie one

An easy recipe for vegetarians to enjoy, the spinach is high in vitamin A, which supports healthy skin and vision – a great way to kick o the New Year.

Find your fave

Meatballs are munched in many countries. In Italy they’re polpette, Indians have kofta and Germans make klopsa. We just love ’em all!

Food styling: Lara Luck, Props: Sarah Birks

Freezer favourites

Take the meatball recipe below up to step 4. Allow all to cool then freeze in an airtight container. They’ll keep for up to two months.

READY IN 40 MINS

Classic meatball s Packed with Italian flavours, make the meatballs in advance, ready to fry as the pasta cooks.

Serves 4 | Ready in 40 mins |

Fa Factor | d

• 500g Asda Flavourful Lean Beef Mince Steak (less than 5% fat)

• 50g Asda Plain Breadcrumbs

• 2 cloves of garlic, crushed

• 2tsp mixed dried herbs

• 1 egg

• 2tbsp olive oil

• 1 onion, finely chopped

• 1 x 400g tin Just Essentials by Asda Chopped Tomatoes in Tomato Juice

• 125ml stock made with ½ a reduced-salt stock cube

• 4tbsp tomato ketchup

• 300g spaghetti

• 25g parmesan or cheddar, grated

• 2tbsp basil leaves (optional)

1 Put the beef, breadcrumbs, half the crushed garlic and half the dried herbs in a large bowl. Crack in the egg and mix with your hands until well combined. Season with black pepper.

2 Roll the mixture in your palms to make 20 meatballs roughly the size of golf balls. Chill until required.

3 Heat 1tbsp oil in a large frying pan and cook the meatballs for 5 – 6 mins, over a medium heat, until browned all over. Carefully remove and set aside on a plate.

4 Add the onion to the pan with the remaining oil and cook over a low heat for 3–4 mins until softened. Stir in the remaining garlic and cook for a further minute. Add the chopped

tomatoes, stock, ketchup and remaining dried herbs. Stir and bring to a gentle simmer. Return the meatballs to the pan and simmer gently while you cook the pasta to pack instructions.

5 Cook the pasta in a large pan of boiling water for 9–10 mins until tender. Drain and add to the pan with the meatballs and toss until the spaghetti is coated. Divide between 4 plates and serve with some freshly cracked black pepper, cheese and basil leaves, if using.

Green not-meat balls

A new take on the classic beef version, this dish packs as many flavours as the meat y mouthfuls with an added veg boost. Ideal for those seeking vegan inspiration this January, or just looking to cut down on meat dishes.

Serves 4 | Ready in 35 mins |

• 2x 300g pack Asda Grower’s Selection Spinach

• 90g Nurishh grated vegan parmesan style

• 40g Asda Plain Breadcrumbs

• ¼tsp ground nutmeg

• 3 cloves garlic, peeled and crushed

• 2 medium courgettes, spiralised or peeled with a veg peeler and sliced thinly into noodles

• 4tbsp olive oil

• 1 small red chilli, finely chopped

1 Put 500g of spinach in a large pan and pour over enough boiling water to cover. Simmer for 1 min. Drain with a sieve and refresh under cold water.

2 Use your hands to squeeze the liquid out of the spinach and chop as finely as possible with a sharp knife.

3 Mix the chopped spinach, 75g of the grated cheese, breadcrumbs, nutmeg and half the garlic in a bowl. Mix by hand until well combined. Roll into 16 balls roughly the size of walnuts.

4 Heat half the oil in a large non-stick pan and fry the spinach

balls for 4 – 5 mins over a medium heat, stirring, until browned and cooked through. Remove from the pan and keep warm.

5 Clean the pan with a piece of kitchen paper, add the remaining oil and fry the courgetti noodles over a medium heat for 2 mins, reduce the heat and add the rest of the garlic, the chilli and remaining spinach and cook for a further 1 min, stirring, until the spinach is slightly wilted.

6 Divide between 4 plates, top with the spinach balls and serve sprinkled with the remaining grated cheese and some freshly cracked black pepper.

Ribbons of delight

Food styling: Lara Luck, Props: Sarah Birks

Buon appetito!

recipe is inspired by one that my Nonna Flora taught me when I was a little boy growing up in Naples – it takes me straight back to her kitchen. Wood- red pizza with tomato sauce, mozzarella pearls and sweet cherry tomatoes – it’s the real avour of Naples.’ Gino D’Acampo My Nonna’s Pizza Margherita, £3.25/421g

Passata perfetta

‘One of my favourite things to do is raid the cupboard and get creative when I’m cooking. It’s a very Italian way to cook but you do absolutely need a few key ingredients – always good quality olive oil, garlic and some organic passata. The sweetness of the tomatoes we use in this passata is what brings such an intense avour through for pizzas, lasagnes, ragus or pasta sauces. Bellissimo!’ Gino D’Acampo Organic Passata, £1.25/500g

Risotto supreme

Bella pasta

‘In Italy, we love our pasta – you’ll see it on most menus wherever you are in the country. This ravioli is just like what we would eat in my family – little parcels lled with tender beef, pork and plenty of Vino Chianti. I’m getting hungry just thinking about it!’

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

‘I adore risotto – and this recipe from my Mamma is di erent. It is unusual for risotto to have a tomato sauce, but this was one of her specials, using le over tomato sauce from other dishes. Lovely succulent chicken sits on top and a sprinkle of pecorino –I love it! Grazie mille Mamma…’

Gino D’Acampo Mamma’s Chicken Risotto, £4 50/400g

Salute!

‘In Italy, il pranzo (or lunch) is never rushed and we will have a glass of wine as we eat. This refreshing, crisp white is just perfect with pasta and seafood. It is a wonderful aperitif and all-round party drink too if you like a white you can rely on!’ Gino D’Acampo Pinot Grigio, £6/75cl

Selected stores only, subject to availability. Delivery, collection, and carrier bag charges may apply. Minimum spend or minimum basket charge may apply; see Asda.com minimumbasketcharge for details. Delivery and collection slots subject to availability. Photographs show serving suggestions. If you look under 25 and want to buy alcohol you will need to prove your age. Challenge 25. No I.D. No sale. You must be 18 or over to purchase alcohol. My Nonna’s Pizza Margherita £7.72/kg; Organic Passata £2.50/kg ; Beef & Vino Chianti PDO Ravioli £10.60/kg; Mamma’s Chicken Risotto £11.25/kg

Want to bring a touch of Italy to your kitchen in mere moments? TV chef and presenter Gino D’Acampo tells us about some of his favourite must-buys from his range, and the inspiration behind them…

LIVING Smart

Every little counts, whether its making use of leftovers, keeping food fresh a bit longer, or de-icing the freezer to win back valuable space. Read on for our kitchen-savvy tips

ways to use up… potatoes 3

In the UK we chuck out millions of potatoes each year, so try these yummy ways to salvage your spuds. Don’t forget to store them in a cool place – potatoes keep fresher for much longer* in these conditions than they do simply in a cupboard.

Grate potatoes into stews, casseroles and soups.

Batch cook jacket potatoes, store in the fridge and reheat as needed under the grill or in the microwave.

Chop into roasties-sized chunks, boil for 5 minutes, drain, cool and freeze in airtight bags or containers. Roast from the freezer, tossed in a little oil.

Selected Asda stores only, subject to availability. Delivery, collection, and carrier bag charges may apply. Minimum spend or minimum basket charge may apply; see Asda.com/ minimumbasketcharge for details. Delivery and collection slots subject to availability. *https://www.sciencedirect.com/science/article/abs/pii/S0023643802001743

SPECIAL SPROUTS

eaten the leftover turkey and roasties, but you’ve still got uncooked sprouts aplenty, and walnuts, uncracked – so why rustle up this alternative dish with these seasonal stragglers. Thinly slice sprouts into a salad bowl. Scatter walnut halves on a baking sheet or a tray. Put in 200°C oven for around 5–6 minutes to toast.

Toss into sprout shavings. Add a grating of lemon rind and leftover cheese from your cheeseboard, and a squeeze of lemon juice. Drizzle with olive oil and mix. All done! Yum…

WORDS SUE QUINN

Your freezer is brilliant for reducing waste and storing food you’ve made in bulk. But is yours bursting at the seams? Here are our top tips to help you fit more in.

Have a good rummage and check for UFOs – unidentified frozen objects. Thaw and use them, or throw them out. Arrange half-used and frequently used packets at the front so you can easily find them.

Freeze food flat in freezer bags on a tray until solid and then stack neatly. They take up less room, and freeze and thaw more quickly.

@BEATTHEBUDGET WITH MIMI HARRISON

Inspiring ideas for vegan dishes

Insta-cook and money expert Mimi Harrison is better known as @beatthebudget – here she o ers top tips on substituting meats with alternative proteins

Many of us like to try vegan dishes in January. Eating vegan for a month can be a challenge, but making a few meat substitutions each week isn’t so tricky. It will also minimise the priciest part of your shop – meat products.

IF YOU LIKE CHICKEN…

Replicate ‘crispy fried chicken’ with pan-fried tofu – and you’ll keep some tender juiciness. Remove firm tofu from its packaging and press with a heavy object, using a tea towel to absorb excess moisture. Cube and pat dry again. Coat in cornflour and any other seasonings you like. Pan fry in rapeseed oil on a high heat (until crispy) on each side. Eat with rice, in your favourite curries or in a vibrant salad.

In the depths of an expensive energy crisis, the mighty microwave is coming to the rescue – you can quickly heat up food and it uses less energy than an oven, so keep it in top condition with a regular clean up. Here’s how…

CITRUS GRIME BEATER Place half a lemon in a microwave-safe bowl, add 300ml water and heat on full power for 10 minutes. The steam will loosen the grime. Then wipe the interior with a soft cloth.

STUBBORN SPILLS For hardcore build-ups use washing-up liquid in warm water, and rub with a soft cloth. Longstanding splatters might reduce efficiency and cause overheating.*

SHUT THAT DOOR Grease accumulates around the seals and can make it tricky to close the door well. Wipe seals regularly, as above, for efficient door closing – which you need to make it work, yes?

IF YOU LIKE PORK…

If you’re imagining a spicy sausage pasta, a sausage and veggie tray bake, or a pork stir-fry, try replacing meats with a high protein veggie like edamame beans, or a grain like lentils/black beans. When you season and take time building the base of your dish, you’ll be surprised how hearty something like a lentil bolognese can be.

IF YOU LIKE BEEF…

To provide the rich flavour of beef, your veggie option needs flavour and a meaty texture. Mushrooms can emulate mince well when cooked correctly. Use a food processor or chop finely to create tiny pieces. Fry with a glug of oil over a medium heat until all moisture has evaporated. Add spices, dried herbs and sauces to recreate your favourite minced beef recipes.

Fruity favourites

Add a splash of colour to your shopping trolley with our juicy deal on selected fruit…

For the whole month of January, we’re going bananas in the fresh fruit aisle by o ering two packs for just £2, in store and online. From crisp apples to juicy grapes and sweet plums, all our fruit is selected for freshness and quality. And, given that it comes packed with vitamins, minerals and other nutrients, it can help kick-start the year the right way. So, ll that basket with a rainbow of vibrant fruits and reap the bene ts at the checkout and beyond – and, yes, you can mix and match! This berry a-peel-ing o er makes it easier than ever to liven up breakfast time, ll lunchboxes with satisfying snacks and bolster your ve-a-day quota. For top-draw produce without the top-tier price tags, we’ve got your back.

Stock up and get inventive with our top tips...

Berry nice breakfasts

Whizz up some fruit with your favourite milk and a handful of ice for a breakfast smoothie, or toss a handful of berries on to your go-to cereal or porridge. Delish!

Fill your freezer Fruit freezes fabulously well, so stock up while prices are low. Lay it out on trays (chopping up larger fruits like apples) and freeze, then transfer to ziplock bags.

What’s for pudding?

The age-old question. Use up fruit by stewing it, baking it in a pie, or serving on the side of shop-bought puds for a helpful boost of colour and nutrition.

Nikki says: ‘Friday nights are all about reconnecting, both as a family and to our roots. Mike’s family are from Jamaica and he has lots of relatives that live nearby, so their food and culture is a huge part of our lives. We took our rst family holiday to Jamaica last summer and recipes like this bring us back together to reminisce about the best of times.

‘Mike has become famous for his jerk chicken, although we all know his aunty, Angela, makes the best version – no one knows how she does it! He prefers to cook it on a barbecue, no matter what the weather’s like. You can use the oven instead, but if you can face cooking outside it is worth it.

‘Our daughters Darcey and Freya love Jamaican food but struggle with spice, so we either make them a separate marinade or remove the skin a er it’s been cooked so they get the avour without the heat. We always marinade the meat for 24 hours, which not only tenderises it but also means it’s packed with avour. So, when we’re planning this for a Friday night, we’ll get it prepped on the Thursday so that it’s ready to go when we get home the next day.’

Jerk-style chicken with rice and peas and rainbow slaw

Add a bit of spice to your Friday night with our take on a Caribbean classic. Bursting with flavour and textures , this dish is made for family dinners

Serves 4 | Ready in 45 mins, plus marinating | Fa factor

EF

For the jerk chicken

• 3tbsp jerk seasoning

• 2tsp thyme leaves, finely chopped

• 2 spring onions, finely chopped

• 1tbsp Asda Reduced Salt Soy Sauce

• 3tsp runny honey

• 1 lime, juice and zest

• thumb-sized piece of ginger, grated

• 1.1kg pack Asda Extra Special Free Range Chicken Thighs and Drumsticks

For the rice and peas

• 1 x 400g tin kidney beans, drained

• 1 x 400ml tin Asda Reduced Fat Coconut Milk

• 4 spring onions, sliced

• 2 sprigs thyme

• ½tsp ground allspice

• 1–2 garlic cloves, crushed

• 300g Asda Long Grain White Rice, rinsed and drained

• 2tbsp fresh coriander, chopped, to serve

For the rainbow slaw

• ¼ small red cabbage, thinly sliced

• ¼ small green cabbage, thinly sliced

• 1 large carrot, grated

• 2tsp runny honey

• 1 small red chilli, sliced (optional)

• juice of 1 lime

• 1tbsp rapeseed oil

• 2tbsp fresh coriander

1 Mix together the jerk seasoning, thyme, spring onions, soy, honey, lime zest and juice and ginger in a bowl. Make 3 slashes across each piece of chicken, taking care not to go too deep. Rub the marinade all over the chicken then cover and leave in the fridge for a minimum of 4 hours, preferably overnight.

2 When you’re ready to cook, preheat the oven to 200°C/ 180°C fan/gas 6.

3 Put the chicken on a large baking tray and cook in the preheated oven for 35 mins, basting the meat in the juices from time to time.

4 To prepare the rice and peas, put the kidney beans, coconut milk, half the spring onions, thyme, allspice, garlic and rice in a large pan with 225ml cold water and season with freshly cracked black pepper. When the chicken has 20 mins left to cook, bring the pan to a simmer. Partially cover with a lid and leave to simmer gently for 18 mins, stirring from time to time, until the liquid is absorbed and the rice is cooked.

5 Meanwhile, make the slaw. Put the sliced red and green cabbage in a bowl with the grated carrot, honey and sliced chilli, if using. Whisk together the lime juice and the oil and toss through the veg with the coriander. Cover and set aside to infuse.

6 Serve the chicken alongside the rice and peas with the slaw on the side. Scatter the remaining sliced spring onion and the chopped coriander over the rice and peas and season generously with black pepper.

Leftovers tip: Serve leftover coleslaw over baked potatoes.

Cook’s tip: Always store leftover rice correctly and follow the guidance on reheating.

Energy 3,330kJ 796kcal 40%

Fat 27.8g High 40%

Sat Fat 11.6g High 58%

Sugars 15.5g Low 17%

Salt 1.29g Low 22%

Each 647g portion contains of your reference intake Typical energy value per 100g 515kJ/123kcals

Meet Nikki Whittington, her husband Mike and their daughters Darcey and Freya

“Friday nights are all about reconnecting, both as a family and to our roots”

Meet the Drews: Tom, Imogen and Esme

Tom says: ‘By the time Friday rolls around, I’ve usually exhausted my rota of balanced and speedy midweek meals for the kids, so it calls for something a bit di erent. I like to mark the end of the week with a fun family dinner – one that gets my daughters Imogen and Esme excited about the start of the weekend. It needs to be something that the three of us can all sit down and enjoy together, unlike the rushed weekday meals that we squeeze in while juggling clubs and playdates with work commitments and chores.

‘Friday night gives us a good excuse to break our own rules with the likes of pizza in pyjamas or a popcorn pudding shared on the sofa in front of a movie. Despite the kids being more than capable of using cutlery, they love eating with their hands, so my Friday night nachos really hits the spot: golden spiced tortilla chips piled high with fresh guacamole, homemade tomato salsa, black beans and grated cheese. I also add a good scattering of sliced jalapeños on one half, just for me. My eldest always has a glass of milk on standby in case a whi of chilli makes it to her side of the dish, but it never does – they’re all mine!’

Friday night black bean nachos

•

• 2tsp rapeseed oil

• ¼tsp fajita seasoning

•

•

• 1–2 cloves garlic, crushed

•

•

•

• 2tsp red wine vinegar

•

Even if you can’t agree on which film to watch, there will be no disputes around this perfect Friday night sharing dish

“Friday night gives us a good excuse to break our own rules”

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

2 To make the tortilla chips, cut the tortillas into triangles, all roughly the same size. Put them in a bowl, drizzle with the oil and sprinkle over the fajita seasoning. Toss to mix, then spread the triangles out in a single layer over 2 baking sheets. Bake in the oven for 6–7 mins until crisp and golden.

3 As the tortilla chips cook, put the

avocado flesh in a bowl with half the red onion, the garlic, coriander and lime juice. Mash with a fork. In another bowl, mix together the chopped tomatoes, remaining red onion and vinegar for a quick salsa. Set aside.

4 Remove the tortilla chips from the oven and tip them into a large, heat-proof serving dish. Heat the grill. Scatter the beans over the tortilla chips followed by half the cheese. Dollop on the salsa and top with the remaining cheese. Grill for 2–3 mins until the cheese is melted and bubbling.

5 Remove from the oven and spoon on the mashed avocado and soured cream. Season with freshly cracked

black pepper, scatter over the jalapeños (if using) and top with the coriander leaves.

Cook’s tip: For a spice-free version, replace the fajita spice with dried mixed herbs and the jalapeños with roasted peppers. Serving suggestion: For extra indulgence you can add reheated leftover bolognese or chilli.

Rampley-Clarke

Nicky says: ‘Weekdays are seriously busy for my husband John and I, so we make a point of sitting down for a proper supper on Fridays. It’s usually crunchy and golden sh and chips, served with lemony mushy peas, sharp tartare sauce and a good dollop of ketchup. Back in the early days, before we moved out of London, we’d stop by our local chippy in Tooting to pick up a takeaway on our way home. Now we prefer to throw it together ourselves – it’s healthier, cheaper and we don’t need to leave the house. Usually, we’ll eat it with a cra beer or crisp white wine, although for special occasions we’ve been known to pop a cork – Champers with sh and chips is an unbeatable combo.

‘We spend hours in the kitchen, cooking, eating and putting the world to rights, before collapsing in front of whichever boxset we’re currently binging. This whole Friday night ritual is treasured for John and I, like a secret supper club that’s just for us.’

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!

Oven-baked fish and chips with minted peas

The classic chippy tea gets a makeover with crispy breadcrumbs.

Serves 4 | Ready in 50 mins

Fa factor

• 3 medium baking potatoes

• 2tbsp rapeseed oil

• ¼tsp mixed dried herbs

• ¼tsp paprika (optional)

• 100g Asda Plain Breadcrumbs

• 1 lemon, zested and cut into wedges

• 1tbsp finely chopped fresh parsley

• 4 Asda Norwegian Flaky Cod Fillets

• 1 free-range egg, beaten

• 250g Asda Frozen For Freshness

Petits Pois

• 4tbsp Asda 50% Less Fat Crème Fraîche

• 2tbsp chopped fresh mint leaves

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

2 Cut the potatoes into wedges and place on a baking sheet. Toss with half the oil, the dried mixed herbs and paprika (if using). Cook for 35 – 40 mins.

3 Meanwhile, put the breadcrumbs in a bowl and add the lemon zest and half the parsley. Season with black pepper and mix to combine

4 Line a large baking sheet with baking paper. Pat dry the cod fillets with kitchen paper and, one by one, brush all over with the beaten egg before dipping into the breadcrumbs, turning them to achieve an even coating. Place on the baking sheet and spread any leftover breadcrumbs on top of the fish, pressing down lightly. Brush the breaded fish with the remaining oil and place in the oven with the wedges for 15 mins or until cooked through.

5 Simmer the peas in boiling water for 4 mins, drain and add to a bowl. Add the crème fraîche and mint, and mash with a potato masher or the back of a fork. Season with black pepper.

6 Serve the fish, chips and peas sprinkled with the remaining parsley and the lemon wedges on the side.

“We

Souped

A ordable and filling, soup is the dish of the season. These vibrant, veg-packed versions will add colour and warmth to your winter table

RECIPES KATIE MARSHALL PHOTOGRAPHS ELLIS PARRINDER

Beetroot soup

This striking soup showcases sweet and earthy beetroot, which is in season and at its best in January.

Serves 4 | Ready in 30 mins

Fa factor

• 2tbsp olive oil

• 1 red onion, finely chopped

• 2 garlic cloves, crushed

• 1tsp fennel seeds

• 500g bunch beetroot, roots discarded, beets peeled and chopped into roughly 1½cm cubes

• 800ml vegetable stock, made with 1 low-salt stock cube

• 1tbsp red wine vinegar

• 1 thick-cut slice of bread, diced into rough 2cm cubes

• 4tbsp 50% less fat soured cream

• 10g dill

UNDER 250 CALORIES

1 Heat 1tbsp olive oil in a large saucepan. Add the onion and sauté for 7 mins, until soft. Add the garlic and fennel seeds and fry for 30 secs before adding the beetroot. Add the stock and bring to a boil before reducing to a rapid simmer and cooking for 15 mins, until the beetroot is soft. Add the vinegar and season.

2 While the beetroot is cooking, prepare the croutons. Heat the remaining 1tbsp olive oil in a widebased frying pan over a medium-high heat. Add the cubes of bread and fry for 4–5 mins, turning, until golden all over. Season, then tip onto a plate lined with kitchen paper.

3 Blitz the soup using a stick blender or high-speed food processor. Spoon into bowls and top with a dollop of soured cream, a scattering of dill fronds, the croutons, and a good grind of black pepper.

Green goddess soup

We’ve packed this soup with green goodness and topped it with delicious garlicky croutons.

Serves 4 | Ready in 20 mins

Fa factor | V EF |

• 2tbsp olive oil

• 1 onion, finely chopped

• 2 celery sticks, finely chopped

• 3 garlic cloves, 2 crushed, 1 whole

• 360g head of broccoli, chopped into rough 2cm chunks

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

• 150g frozen peas

• 180g baby spinach

• 40ml double cream, plus extra to serve

• 1 thick-cut slice of bread, cut into rough 1½cm cubes

1 Heat ½tbsp oil in a large saucepan over a medium heat. Add the onion and celery and cook for 8–10 mins, until softened. Add the crushed garlic and fry for 1 min, then add the broccoli and stock and bring to the boil. Reduce the heat and simmer for

5 mins until the broccoli is tender. Add the peas and cook for 1 min. Remove from the heat and stir in the spinach and cream.

2 While the soup sits, heat the remaining 1½tbsp oil in a wide-based frying pan over a medium-high heat. Add the whole garlic clove and fry for 1 min to flavour the oil, then carefully remove and discard. Add the bread cubes and fry for 4–5 mins, turning, until golden all over. Season, then tip onto a plate lined with kitchen paper.

3 Carefully remove 2tbsp of peas from the soup pan then season the soup and blitz with a stick blender or high-speed food processor. Ladle into bowls then top with a drizzle of double cream, some whole peas, croutons and a good grind of black pepper.

Roasted tomato and pepper soup

Peppers add sweetness to this robustly red soup and a sprinkling of basil brings the Mediterranean vibe.

• 4 Extra Special Vine Ripened Tomatoes, cut into 6 wedges

• 3 red peppers, de-seeded and cut into rough 2cm chunks

• 1 onion, peeled and cut into 6 wedges

• 2½tbsp olive oil, plus extra to serve

• 2 garlic cloves

• 1 thick-cut slice of bread, cut into rough 1½cm cubes

• 1tbsp red wine vinegar

• 750ml low-salt vegetable stock

• 4tbsp 50% less fat crème fraîche

• 5g basil, leaves picked

1 Preheat the oven to 220°C/200°C fan/gas 6. Put the tomatoes, peppers and onion in a large, high-sided baking dish, along with the vine from the tomatoes. Season, then drizzle with 1½tbsp olive oil. Roast for 20 mins, then toss the vegetables, add the garlic and continue to cook for 10 mins.

2 While the vegetables cook for the final 10 mins, put the bread cubes, 1tbsp olive oil and seasoning onto a separate tray. Toss to combine, then roast for 10 mins until golden brown and crunchy.

3 Remove the roasted vegetable dish from the oven, take out the vine, then add the vinegar and stock. Blitz the soup with a stick blender or in a high-speed food processor, until smooth. Check the seasoning and reheat if needed, then ladle into bowls. Top each bowl with a dollop of crème fraîche, a scattering of croutons, the picked basil leaves and a final drizzle of olive oil.

Creamy dreamy

Use any leftover crème fraîche to stir through pasta dishes or use in mashed potatoes.

Croutons: flavours to savour

We’ve fried some croutons in a garlicky oil in our green goddess soup, but you can add flavour in lots of di erent ways. Add some oomph by lacing olive oil with lemon, chilli or some chopped, fresh, soft green herbs like basil.

Toss your diced bread in this and then fry or bake. You could also add sprinklings of crushed seeds, such as fennel, or finely chopped aromatic, woody herbs like rosemary or thyme Dried herbs work too, such as oregano.

Other fabulous flavours to add to your crouton fry-up are smoky paprika or lemon zest. Crushed walnuts, and pine nuts or sunflowers seeds will also add texture, while a grating of cheddar adds goo and a cheesy tang.

Create healthy, family-friendly meals that are bang on budget and super speedy. Expert Khadija Siddiqui explains how to do all this with a handy bit of new kitchen gear – the air fryer

Love is

in the air (fryer)

RECIPES KHADIJA SIDDIQUI PHOTOGRAPHS MIKE ENGLISH

‘I

started with fries, moved on to crispy chicken wings and now I air fry whatever I can get my hands on!’ says Khadija. ‘I reduce the amount of oil I use, so it’s healthier and cost-e ective to run. And because it’s small, the food cooks quickly.’ Khadija has plenty of tips to help you use an air fryer: ‘Don’t overcrowd your fryer – it will a ect the way the air circulates. If aiming for a crispy nish, give the food a spritz of low-calorie oil 1–2 minutes a er the start of cooking, then shake the food halfway through. The perfect temperature for most recipes is 200ºC; lower to 160ºC for cakes. I think anything an oven can cook, an air fryer can do better!’

Chicken champion

Creamy roast chicken with vegetables

Juicy air-fried chicken that is easy to make and rich in flavour.

• Find out more about Khadija Siddiqui, on Insta and TikTok @chefwithpalette Serves

For the marinated chicken

• 1 x 1.1kg pack Asda Succulent Chicken Leg Quarters

• 120g low fat natural yoghurt

• 120ml single cream

• 1tsp paprika

• 1tsp ground black pepper

• 1tsp oregano

• ½ bunch coriander (or parsley), chopped

• 1tbsp tomato paste

• 1tbsp rapeseed oil

• 2tbsp garlic paste

• 2tbsp lemon juice

For the vegetables

• 500g baby potatoes, larger ones halved

• 300g Asda Frozen for Freshness Broccoli, Cauliflower & Carrot

• 1tbsp rapeseed oil

• 1tbsp garlic paste

• 1tsp paprika

• 1tsp ground black pepper

• 1tbsp lemon juice

1 With a sharp knife add a few shallow cuts across each piece of chicken. Mix up the remaining marinade ingredients in a large bowl, with a pinch of salt. Toss in the chicken and mix well.

2 Air fry for 30 –35 mins at 200ºC, turning the chicken for the last 5 mins of cooking.

3 Meanwhile, boil the potatoes in a large pan of salted water for 15 mins. Add the vegetables and boil for a further 5 mins. Drain and set aside.

4 Place the oil in a wok set over a medium-high heat, then add the garlic and fry for 10 secs. Add the

In bigger machines you can roast a whole chicken. Cover the wings with foil so they don’t overcook.

drained potatoes, vegetables and spices, along with a pinch of salt, to the wok and stir fry for 7– 8 mins on high heat until the vegetables are a bit charred. Add the lemon juice at the end and turn the heat o

5 Serve the chicken alongside the vegetables.

Serving suggestion: Spoon over mint yoghurt chutney and extra coriander if you like.

For the pizzas

• 1 x 380g packs The Bakery at Asda Plain Naans

• ½ x 250g jar Asda Tomato & Basil Pizza Sauce Topper

• 250g light mozzarella, grated

• 200g reduced-fat cheddar cheese, grated

1 Heat the oil in a non-stick pan set over a medium-high heat, then add the chicken strips and stir-fry for 10 mins until golden.

Air-fried corn ribs with dynamite sauce

These lightly spiced corn ribs are a great side for vegan burgers as a Friday night treat. Adjust the spice levels on the dynamite sauce to suit your taste.

Serves 4 | Ready in 25 mins

Fa factor

• 2 x corn on the cob

• 2tbsp olive oil

• 2tbsp lemon juice

• 1tsp paprika

• 1tsp garlic powder

For the dynamite sauce

• 4tbsp vegan mayonnaise

• 2tbsp Heinz tomato ketchup 50% less sugar & salt

• 2tbsp chilli garlic or sriracha sauce

• 1tbsp chopped pickled gherkins

• 1tsp garlic powder or garlic paste

• 1tbsp lemon juice

• 2tbsp pickle juice from gherkins jar

UNDER 200 CALORIES

2 Add the garlic paste and stir-fry for 10 secs. Tip in all the sliced veg, spices and a pinch of salt. Stir-fry over a high heat for another 5 mins. Add the lemon juice, fry for another minute, then take o the heat.

3 Preheat the air fryer to 200ºC. To assemble the pizzas, start with the naan and then add some pizza sauce on top. Sprinkle over the cheddar cheese, then add the chicken fajita mix and finish with the mozzarella.

4 Air fry the pizzas for 5 mins until the cheese is melted. Enjoy with your favourite dipping sauce, if you like, and a salad on the side.

100g 678kJ/162kcals

1 With a sharp knife, slice each cob corn into 4, lengthwise. They will curl up and look like ribs once cooked.

2 Mix together the oil, lemon juice, paprika and garlic powder in a small bowl together with a pinch of salt. Rub on the corn pieces to coat them well

3 Air fry the ‘ribs’ for 20 mins at 200°C. Shake after 10 mins.

4 To make the dynamite sauce, mix together all the ingredients with a pinch of salt, adding the lemon juice and pickle juice at the end until you reach a runny consistency. Drizzle on the ‘ribs’ once ready to serve.

Loaded sweet potato fries

A great sharing dish for a Friday night family treat or on Saturday while watching a movie. Load up as much as you like, or keep it simple.

Serves 6 | Ready in 45 mins

Fa factor | V EF

• 2tbsp olive oil

• 2tbsp cornflour

• 1tsp paprika

• 1tsp oregano

• 4 medium sweet potatoes, skin on, cut into thin batons

• 1 red onion, sliced

• 2 peppers, diced For the cheese sauce

• 2tbsp butter or olive oil

• 1tsp garlic paste

• 1tbsp plain flour

• 450ml semi-skimmed milk

• 1tsp paprika

• 1tsp oregano

• 200g reduced fat cheddar cheese, grated

• mozzarella, torn (optional)

1 Mix the oil, cornflour, paprika and oregano in a bowl along with a pinch of salt. Add the sweet potatoes and mix

well to coat. Air fry at 200ºC for 15-20 mins or until golden and crisp.

2 To make the cheese sauce, heat the butter or olive oil in a pan over a medium heat. Fry the garlic paste for 10 secs, then add the flour and cook until it changes colour and darkens. Add the milk, with a pinch of salt, the paprika and oregano. Keep stirring so no lumps are formed. Once the sauce starts to thicken, add the cheese and remove from the heat . Allow the cheese to melt before mixing through the sauce.

3 Once the fries are cooked, place them on a baking dish that fits your air fryer and add the cheese sauce to the top along with the sliced onion, peppers and mozzarella cheese, if using. Air fry for 5 mins at 200ºC or until the top is starting to turn golden. You can also heat this together under the grill. Serve with a drizzle of your choice of sauce.

Speedy fries

Don’t fancy cooking from scratch? Use one 500g bag of Asda Seasoned Sweet Potato

Fries and air fry from frozen at 200ºC for 20 mins.

Keep it clean

Line your trays with baking paper or foil for even easier cleaning, but be sure to tuck in the edges.

Hazelnut marble cake

A delicious vanilla-flavoured sponge with gooey swirls of Asda’s Hazelnut Chocolate Spread that will melt in your mouth – serve with lashings of custard for a cosy family treat.

Serves 6–8 | Ready in 45 mins

Fa factor | V d

• 160g unsalted butter, at room temperature, plus extra to grease

• 160g white sugar

• 3 eggs

• 1tsp vanilla extract

• 180g plain flour

• 1tsp baking powder

• 2tbsp semi-skimmed milk

• 2tbsp Asda Hazelnut Chocolate Spread

1 Grease a 20cm round cake tin with butter and line with baking paper. Preheat the air fryer to 160ºC.

2 Place the butter and sugar in a large bowl and beat together with an electric whisk until pale and flu y. Crack in the eggs and whisk well. Scrape the sides of the bowl and whisk again. Add the vanilla extract and mix well.

3 Sift the flour and baking powder into the bowl and whisk briefly until just combined. Fold in the milk gently using a spatula.

4 Pour the mixture into the prepared tin, then add the hazelnut chocolate spread in two dollops on each side of the cake mix. Use a skewer to swirl the chocolate into the cake batter, but don’t over-mix.

5 Place the tin in the air fryer basket and air fry for 30 –35 mins, until a skewer inserted in the middle of the cake comes out clean. Allow the cake to cool in the tin for 10 mins before serving.

Serving suggestion: Spoon over warm vanilla custard or a drizzle of cream.

Cook’s tip: The chocolate spread will remain soft and gooey even when the cake is fully cooked.

Food styling: Katy Gilhooly, Props: Sarah Birks

Pesto eggs

Ka-pow!

If you like to pep up your eggs big time, add a drizzle of chilli oil – the colour is amazing too!

READY IN 10 MINS

Carrot cake overnight oats

Take simple oats to a whole new level with nutty texture and natural sweeteners like grated carrots, cinnamon and sultanas.

Serves 2 | Ready in 10 mins, plus overnight | Fa factor

• 70g porridge oats

• 1 eating apple, coarsely grated

• 1 carrot, peeled and coarsely grated

• 30g sultanas

• 1tsp ground cinnamon, heaped

• 200g soya, oat or almond yoghurt

• 130ml soya, oat or almond milk

• 3–4tsp maple syrup (optional)

• 20g pecan nuts, chopped

1 Tip the oats, apple, carrot, sultanas, cinnamon, yoghurt and milk into

a bowl and stir everything together with a small pinch of salt until combined. Cover and chill overnight in the fridge.

2 In the morning sweeten your overnight oats with the maple syrup, if using.

3 Spoon into bowls and top with the chopped pecans and an extra pinch of cinnamon. Alternatively, layer the ingredients directly into 2 mason jars, adding the topping in the morning for an easy-to-grab breakfast on the go.

Leftovers tip: Can be prepared ahead and eaten for up to 3 days.

Go dairy Switch up the milk and yoghurt for a creamier dairy version, if you prefer.

Fruity muffins

This more-ish mouthful of mu n magic will become your new fruity favourite at breakfast time!

Makes 12 | Ready in 45 mins Fa factor | V d

• 120g unsalted butter, melted and cooled

• 2 medium eggs

• 140g natural yoghurt

• 140g caster sugar

• 1 lemon, zest only

• 100g plain flour

• 150g Doves Farm spelt flour

• 2tsp baking powder

• ¼tsp salt

• 75g frozen raspberries

• 75g frozen blueberries

• 2tbsp porridge oats

1 Line a 12-hole mu n tray with paper cases. Preheat the oven to 180ºC/ 160ºC fan/gas 4. In a jug whisk together the butter, eggs, yoghurt, sugar and lemon zest

2 Tip the flours, baking powder and ¼tsp salt into a separate bowl and combine, then mix the wet and dry ingredients together until you have a smooth batter. Divide the batter into two. In portion one gently fold through the raspberries; in the other half , gently fold through the blueberries. Divide each into 6 of the cases. Top with the oats and bake for 25 –30 mins or until golden and risen.

3 Leave to cool completely, then either enjoy straight away or store in an airtight container for up to 3 days.

Cook’s tip: To keep these mu ns flu y, don’t overmix the batter.

Smooth operator

100g 1,322kJ/316kcals

Frozen berries are great to have in the freezer – whizz together with ripe banana for an easy smoothie.

Whip it up Aquafaba is a great egg substitute that can replace egg white and be whipped up to make meringue.

Chocolate raspberry brownie bites

These delicious, fudgy raspberry brownies are totally decadent as well as being vegan.

• 60g vegan cocoa powder

• 180g plain flour

• 170g vegan dark chocolate, chopped

• 110g vegan block butter, chopped, plus extra to grease

• 120ml aquafaba (chickpea water)

• 280g caster sugar

• 50g fresh raspberries, patted dry

1 Preheat the oven to 200°C/180°C fan/gas 6. Grease and line a 20cm square tin. Sift the cocoa powder and flour together in a medium bowl.

2 Add the dairy-free chocolate and butter to a heatproof bowl set over a pan of simmering water, making sure the bowl doesn’t touch the water. Allow the chocolate and butter to melt together, stirring. Remove from the heat and to cool for a few minutes while you prepare the aquafaba.

3 Add the aquafaba and sugar to a medium-sized mixing bowl. Whisk on high speed using a hand-held electric mixer (or a freestanding mixer) for 5 – 8 mins until thick and glossy. This should be thick enough to hold a ribbon shape when it drips into the bowl.

4 Pour the melted chocolate mixture over the aquafaba and carefully fold together as you want to keep as much air in the mixture as possible.

5 Once combined, sift in the flour and cocoa powder and gently fold through until well combined. Pour the mixture into the lined tin and level. Press the raspberries into the brownie batter. Bake in the middle of the oven for 30 –35 mins until just set but it should retain a fudgy texture. Once baked, remove the tin from the oven and allow to cool fully on a wire rack.

Cook’s tip: Keep the brownie in the tin while it’s cooling. This will help it keep its shape and will also lock in

some of the moisture, which will help with the chewy texture.

Leftovers tip: Keep the chickpeas from the aquafaba in an airtight container in the fridge for up to 3 days. Add to curries, stews and salads as a thickener

• Holly Jade is the award-winning creator of thelittleblogofvegan, where you will discover lots of other vegan baking recipes to tempt you. From cookies and cakes to cheesecake, doughnuts, tarts and pastry pops –there’s plenty to enjoy!

Serves 12 | Ready in 50 mins, plus cooling time | Fa factor

d

New Year – new habits? Why not!

trying out some vegan dishes this January with these simple vegan recipes from blogger Holly Jade

RECIPES HOLLY JADE PHOTOGRAPHS MIKE ENGLISH

Food styling: Katy Gilhooly, Props: Sarah Birks

Orange upside down cake

Bottoms up for this showstopper of a cake. It’s an ideal showcase for oranges, which are at their best during these winter months

Serves 8–10 | Ready in 1 hrs 10 mins, plus cooling time | Fa factor V

d

• 2 large oranges (for upside down decoration)

• 150g caster sugar

• 250g plain flour

• 2tsp baking powder

• 50g ground almonds

• 120ml sunflower oil

• 120ml dairy-free milk

• 120ml orange juice (from fresh oranges)

• dairy-free cream or yoghurt to serve

1 Preheat the oven to 190°C/170°C fan/gas 5. Line the base and sides of a 20cm round cake tin with greaseproof paper.

2 Slice the oranges thinly, cutting o the rind so you have enough (at least 5 orange rounds) to line the base of your cake tin. The slices should be about a 5mm thick.

3 Sprinkle ½tbsp of the sugar on the base of the lined tin. Arrange the orange slices on the bottom, making sure there are no large gaps, adding more slices if necessary to fill any spaces. Set aside.

4 In a large mixing bowl, combine the sugar, flour, baking powder and ground almonds. Add the oil, milk and orange juice. Mix until well combined and smooth.

5 Pour the batter into your cake tin on top of the oranges. Bake for 40–45 mins, until a skewer inserted into the middle of the cake comes out clean.

6 Remove the cake from the oven and allow to cool in the tin for 25–30 mins. If the top of the cake is domed, use a sharp serrated knife to slice it flat. Carefully flip the cake on to a cake stand or serving plate. Slice and serve.

Save it

The cake can be stored in an airtight container in the fridge for up to 5 days. Allow it to come to room temperature before serving.

Easy peanut butter cookies

Sweet and slightly cookies are

READY IN 35 MINS

Photograph: Steve Sayers

Snap this up

Set in the Big Apple and based on the children’s book, Shawn Mendes voices Lyle and Javier Bardem stars. Lyle, Lyle, Crocodile dvd, £10

Say cheers

We’re totally obsessed with this pretty new range of Floral Lilac glassware. Down the hatch! Highball glass, £3; Wine glass, £3.50

Leaf it out

Bring the great outdoors into your home this season with this cosy nature-inspired cushion. Leaf cushion, £8

Fine lines

Continuing the pastel trend, this chic little number will bring a little colour to any ensemble. Rainbow jumper, £16

Best foot forward

Getting those steps in just got more appealing with these classic kicks. We’ll see you at the park (or the pub…) Footwear, from £16

Been

edit

THE

WORDS REBECCA DENNE

Sharing is caring

From the UK’s most visited food blog comes this tasty book bursting with delish food ideas. Nom nom, indeed. Pinch of Nom, £10

Hide and seek

Limited on space in the bathroom or need a sneaky but stylish way to store the kids’ toys? Look no further.

Black woven basket, £18

counting down until payday? Us too! We all deserve a little pick-me-up, so take a look at our must-buy treats, all under £20

G’day mate

This cute koala is 100% vegan and will last between 20 and 50 lathery hair washes. Just rinse and then hang him up to dry. Aussie Shampoo Bar*, £6

Scent-sational

Relax to the sweet scents of Wild Grass & Lily, and Sweet Vanilla. Aaaaaah. Ribbed Ceramic Candle, £6; Ribbed Ceramic Reed Di user, £7

Hit snooze

What could be dreamier than a freshly made bed with new linen? This set is bringing us all the spring feels. Lilac Seersucker Double Duvet Set, £15

Lift and separate

Ease your way into a fitter more muscular New Year with this peachy pair of weights. Gently does it… Peach 3kg Dumbbell – Set of 2, £13

Pretty in pink

There’s no such thing as too many cushions on the bed or sofa: fact! Room for two to snuggle on this one… Extra Large Rose Velvet Cushion, £10

On the tilt

Quirk up your flower arranging with this textured vase that sees life on the slant. Rust Greek Mini Vase, £5

It’s a miracle!

This silky substance thickens and strengthens the hair to avoid damage – yes please. Pantene Miracles Mask, £5.50

Selected stores only, subject to availability. Delivery, collection, and carrier bag charges may apply. Minimum spend or minimum basket charge may apply; see Asda.com/minimumbasketcharge for details. Delivery and collection slots subject to availability. Online products, delivery charge may apply. UK delivery only. *Available from 4 January 2023.

Black is back Style up your bathroom with these monochrome must-haves. Black Dispenser, £6; Black Tumbler, £4

Editor’s fave!

Bloomin’ lovely

A fabuous addition to any table –if you want to fill it with Doritos or M&Ms, we support you. Decorative flower bowl, £5

†Actimel contains vitamins D & B6 which helps support the normal function of the immune system. Contains naturally occurring sugars. Enjoy as part of a varied, balanced diet & healthy lifestyle.

Tiger Cushion, £7; Round Jute Cushion, £12, Black Tribal Tufted Cushion, £10; Tufted Two-Tone Double Duvet Set, £27; Tiger Throw, £20

Good vibes

A palette of colours that includes shades of brown and orange creates a calm space for a bedroom.

Snug and comfortable meets modern and chic in this eclectic living space. When it comes to social spaces like lounges and dining areas, neutral hues are the perfect backdrop for this look –they keep things light and airy while allowing splashes of rich colour and bold patterns to pop. Layer cushions and throws, mix contrasting prints and buddy up a range of natural materials and textures for an effortlessly stylish finish. Dried flowers, matte ceramics and simple geometric prints are an easy, achievable way to bring elements of this look into any room.

Rest easy

Fabrics in this eco-forward range contain recycled polyester and candles using sustainable palm.

Various cushions: Tribal Aztec, £12; Spotty Leaf, £10; Black Velvet (Large), £8; Tiger, £7; Round Jute, £12; Stacked Shape, £8; Chunky Stripe, £12; Black Tribal Tufted, £10; Geo Tufted £10 Wiggle Mono Throw, £15

Selected stores only, subject to availability. Delivery, collection, and carrier bag charges may apply. Minimum spend or minimum basket charge may apply; see Asda.com/minimumbasketcharge for details. Delivery and collection slots subject to availability. Online products, delivery charge may apply. UK delivery only.

Above: Bamako Dinner Set, £22; Bamako Tea Towels, £4;

Smokey Gin Glasses, £8 (2 -pack); Wooden Salad Bowl, £7; Rust Greek Mini Vase, £5;

Bamako Oven Gloves, £4

Left: Donut Vase, £15; Smokey Champagne Glasses, £7 (2-pack); Smokey Wine Glasses, £7 (2-pack)

Think it’s already tough to peel back the duvet and abandon your bed on these cold, dark mornings? Try it in a bedroom like this, and you’ll need new levels of resolve to leave it behind for the day. Earthy tones, raw, natural bres and bold prints join forces to maximise calm and cosy feels.

This grounded style is all about shunning carefully matched and curated looks in favour of something that feels far more accidental and casual, as though fabrics, knick-knacks and furnishings have been amassed over time, collected on various travels and gathered from artisanal makers. So yes, this does mean it’s out with the set of matching towels in the bathroom. But we think you’re going to nd it liberating.

Above: Rust Stone E ect Dispenser, £6; Rust Stone E ect Tumbler, £4;

Bamako Abstract Mirror, £12; Body-Shaped Dispenser, £5; Black Abstract Soap Dish, £3

Left: Sand Blast White Bowl, £15; Abstract Pattern Towels, from £4.50; Tribal Pattern Towels, from £4.50; Amber and Driftwood Step Jar Candle, £3

We like the way you move

Acosy duvet, a cold and dark start to the morning and the urge to hit snooze just one more time. If this sounds like you, you’re not alone. That’s why we’re bringing the gym to a spare room, lounge or kitchen near you with an array of t-tastic kit and accessories to have you working up a sweat in no time. So whether you’re a gym newbie* and want to move more this year, or perhaps you don’t have time on your side and struggle to get gym sessions in the diary, having a few key pieces of equipment to hand will help you start 2023 in a way that’s going to work for you – burpees optional. Here are our recommendations below, plus some hardware on the right…

1. Born to run Phone armband, £4 It’s all about ‘hands-free’ when you’re clocking up the miles. Choose that playlist…

2. Skip to it Weighted skipping rope, £4 Cue the Rocky theme tune… Skipping provides a pretty high-intensity workout, so it’s great if you’ve got a short window of time.

3. On the move Waist pouch, £5 Whether you’re on a quick 5k, a crosscountry jog or a walk around the block, this chic bum-bag is much better than tucking your key in your sock or under the doormat!

4. Wear it Women’s leggings, £15, Hooded top, £18, T-shirt, £9 Feeling comfortable and supported is key when working out – if you try any of these stylish garments, you’ll be feeling the snugs.

Lift like a pro Dumbbells, from £9

Even if you’re new to strength training, incorporating some simple movements using dumbbells can be beneficial.

Go loopy Weighted hula hoop (1.2kg), £10 Who says hulas are just for kids? Get in a spin and the heart racing at the same time – you’ll forget you’re working out.

1

*Always speak to a professional when starting a new fitness regime or if you need guidance.

We’re getting revved up for the year ahead and channeling our inner athlete with some fresh new workout kit – who’s with us?

WORDS REBECCA DENNE PHOTOGRAPHS STEVE SAYERS

Saved by the kettlebell

Kettlebell, from £5

If you get one piece of equipment, then it’s this little guy. A kettlebell is super versatile, so you can use it for swings, squats, wall sits and more.

Have a

ball

Medicine ball (5kg), £10

A great addition to Russian twists and other core exercises, and also the perfect way to get a sweat on with some ball slams – just make sure you don’t wake the neighbours!

Heads up

Go all matchy-matchy by pairing pastel-hued accessories with our softly striped sweater.

Want to keep yourself snug all winter long? Look no further… Our cuddlesome sweaters and tops are long and short, bright and bold, plain and patterned –grab one and get the cozies now

Essential winter wardrobe

Longline green crew-neck jumper, £14

Casual or chic?

For daytime, keep your look simple, but style up a jumper with accessories such as beads, a funky brooch and dangling earrings to glitz it up for an evening out.

Right: Green v-neck jumper, £12.50; Black chain biker ankle boots, £22.50

Below: Pink crew-neck cardigan, £12.50; Lilac scarf, £12.50

Feel good

Quick and easy wellbeing wins for January

Aaand relax…

Make 2023 the year you prioritise self-care by creating a chilled-out spa vibe at home with the Asda Tranquil range. The neroli and bergamot scents in the No. 04 collection will help you unwind in an instant. Add a robe and some plinky-plonky music and you’re all set!

Tranquil Small Ribbed Jar Candle, £4; Tranquil Reed Di user 100ml, £4; and Tranquil Ribbed Room Spray 80ml, £3

Selected stores only, subject to availability. Delivery, collection, and carrier bag charges may apply. Minimum spend or minimum basket charge may apply; see Asda.com/minimumbasketcharge for details. Delivery and collection slots subject to availability. Online products, delivery charge may apply. UK delivery only. Accessories not included.

Photograph: Steve Sayers

Livebest...your

JANUARY

is good for us and the planet*,’ adds Sophie. ‘ The “Eatwell Guide” suggests eating more beans, pulses and nuts, two portions of sustainably sourced sh per week (one oily) and having less red and processed meat.’ From diet tips to fitness planning,

WORDS COLETTE EARLEY

Help beat those winter colds

With colds in abundance, we can all benefit from stocking up on vitamins. Choosing supplements can be daunting, but newbies can start here: Vitamin C supports your immune system° and helps keep teeth, gums and skin healthy, and Vitamins B2 and B3• help reduce tiredness and fatigue. Take advantage of our 3 for 2 o er4 across all vitamins and minerals too.

Images: Getty Images

GET DOWN THE GYM!

Whether you’re already an experienced gym-goer or a total tness novice, your workout mojo can go missing a er the festive break. Re-engage with your enthusiasm for exercise – try joining a gym class where there are experts on hand. Getting advice on your correct form and technique, along with the support of like-minded individuals who have similar goals, are just a few of the bene ts of joining a gym class. You can also get t at home – the internet has many online classes. And you can set up your own home gym too – see page 80.

ways to beat SAD 4

The “winter blues”, “winter depression” or SAD (Seasonal A ective Disorder) is a very real thing. The dark and cold leaves some of us feeling low, lethargic and unmotivated. If you’re susceptible, the good news is that there are guidelines to help you self-care your way out of a slump Try some of these mood-boosting tips to help get you back to a feel-good place.

1

HEAD OUTSIDE

Sunshine and fresh air can do wonders for your mood, as can getting out in nature1

2

GET PHYSICAL

Walking, running, swimming, yoga – whatever you prefer – can elevate your mood in just 10 minutes2

3

PHONE A FRIEND

Chatting with a close companion or loved one can help you feel supported – you’re not alone.

4

‘YOU’ TIME

Take a long bath, cook a delicious meal, snuggle up with a film, paint a picture, write a journal – set aside time for whatever it is that you truly enjoy doing3

GET A HAPPY HABIT

Beth Frances is a long-term smoker who after 20 years gave up when her daughter became pregnant. Before this, Beth had tried and failed to quit many times – but the prospect of a first grandchild was enough to help kick her habit once and for all. ‘I didn’t want to be one of those grandmothers who couldn’t keep up with her grandchildren at the park,’ says Beth. ‘At first I managed to cut down with the use of “stop smoking aids”, but eventually I was able to cut these out too.’ Beth also started writing a daily journal, at first to track her progress, but this became a new habit – and a much better one than smoking. ‘Quitting was the best decision I’ve ever made. My granddaughter is now a oneyear-old and I love taking her for a stroll.’

*See www.gov.uk for more information on protein and diet from the ‘National Diet and Nutrition Survey (NDNS) Years 1-4 Combined’, and the ‘Eatwell Guide’ from Public Health England. 1Recommendations from NICE (the National Institute for Health and Care Excellence). 2NHS England, www.nhs.uk/live-well/exercise. 3For accessible advice on support for depression go to www.mind.org.uk Vitamins and health supplements from £1.50. 4 Cheapest item free. Selected lines. ° Vitamin C contributes to the normal function of the immune system; •Niacin and Riboflavin contribute to the reduction of tiredness and fatigue.

How to sing for joy

Start your day by belting out a tune, why don’t you? It’s free, it’s fun, and you don’t even have to be good at it to reap wellbeing benefits for mind and body4 . Grab a hairbrush and let’s go!

WORDS GEMMA ASKHAM

Wherever your singing stage of choice – living room, car, or reluctant workplace renditions of Happy Birthday – health experts want to hear your vocal range more o en. ‘Singing is a brilliant holistic health tool that’s o en overlooked; an “ unsung ” hero, if you will,’ says vocal coach and composer Emma Trow, who runs a beginner-friendly choir on Goldster, a digital platform of learning classes to bene t mind and body. ‘ The group experience of singing instantly connects you to others’ – a unity you’ll know from rowdy sing-a-longs on football terraces and wedding dance oors. ‘But even singing in the shower is a wonderful, cathartic way to release stress and bring calm and joy – something that’s particularly needed when the world feels heavy.’ Yes, your school choir teacher really was on to something when they told you o for miming at the back.

especially if the song is a favourite.

If you get chills or goosebumps mid-croon, that’s a physical sign that a shot of mood-elevating dopamine has been released. Together, all these processes are like taking your grey matter for a gym session, which is what links singing to improved concentration, memory recall and speaking skills, reduced depression, lowered stress, and a renewed zest for life. Talk about hitting the right note.

Did I hear ‘ encore ’ ?

Vicky McClure

Our Dementia Choir is available

watch on BBC iPlayer

Tune into benefits

If you’re wondering how singing can do so much good – even when it involves your slightly questionable version of Adele’s Someone Like You – the key is to think beyond the mouth. Singing is what Professor Sarah Wilson, a music neuroscientist at the University of Melbourne in Australia, calls a ‘whole-brain activity1’. Imagine you hear a song. First, to identify the track, your brain’s sound-processing system switches on. Maybe you last heard it at a beach bar on holiday –now your visual system res up, mentally whisking you back there. Head nodding? That’s your motor system connected; the boss of your body’s dance moves. By the time you start singing, you’ve already activated your brain’s language department (to form the words), the memory and planning system (so you’re poised for the next note) and your emotional network,

YOUR VOCAL CORD CARE PLAN

KEEP UP HYDRATION

‘The only way to hydrate the voice is by drinking water, but it takes four hours to benefit your vocal cords. If you’re singing at 7pm, take small sips regularly from at least 3pm.’ Recommended: Keep a water bottle next to you at all times as a prompt.

Actually, yes, because singing boosts physical health, too. Take illness prevention. One study measured the immune system activity of a choir and found that levels of an antibody called immunoglobulin A increased by 150% during rehearsals and 240% when performing2 – proof that you really could sing a cold away. Secondly, the unique breathwork involved in singing – where you take a really deep breath and slowly 1 https://pursuit.unimelb.edu.au/podcasts/the-brain-benefits-of-music 2 https://escholarship.org/uc/item/1qf5f7bc 4 https://www.britishacademyofsoundtherapy.com/singing-for-health

EAT FIRST

‘Some singers swear by certain foods, but the biggest e ect of eating is to give your vocal system a “workout”. The movements involved in eating open and close the vocal cords, tilt and untilt the thyroid cartilage and massage the tongue and jaw. This helps shape your singing noises, including vibrato and twang.’

BE IN -TUNE TO TEMPERATURE

‘Warm or room temperature drinks keep the mucus that naturally coats your cords and larynx loose, which means the larynx is more mobile to reach high and low notes.’

Recommended:

Try drinking herbal teas such as peppermint or fennel.

Emma Trow, vocal coach at Goldster Choir

“It is a joy to see the positive impact that singing can have on individuals. Both series of Our Dementia Choir show that music truly has a transformative effect on people, especially those living with dementia”

to

“Singing really is worth making a song and dance about”

release it during long lyrics –tones lungs and increases oxygen ow around the body. In fact, singing is so good for lung health that ENO Breathe (eno.org/breathe) – an online workshop developed by English National Opera and Imperial College Healthcare – helps long-Covid su erers to re-train their breathing using singing techniques.

Sing your own tune

Science done, it’s practice time. The British Academy of Sound Therapy surveyed 7,500 people and found that listening to music for 14 minutes – and singing along for ve – was all that’s needed to upli your mood. As with exercise, experts agree that the more you sing, the more you ex your singing brain network, and the better the physiological results – particularly if you sing with others3, which releases oxytocin, the warm-andfuzzy bonding chemical. A study in Psychology of Music found that

the special social bond between choir members was even more meaningful than that between teammates in sport.

To nd a singing group, Big Big Sing (bigbigsing.org) and British Choirs on the Net (choirs. org.uk) list thousands across the UK, while Tuneless Choir (tunelesschoir.com) is a great starting point if you don’t want your (lack of) vocal talent to face Simon Cowell-esque critique. Tuneless Choir’s online arm –Virtually Tuneless – meets weekly over Zoom. Singers follow on-screen lyrics and sing while muted to banish blushes. Digital classes such as Singeo and 30-Day Singer will also ground you in the basics, such as breath control or how to pronounce vowels.

So, next time you nd yourself silently nodding along to a tune, consider unleashing your lungs. For many wellbeing bene ts4, singing really is worth making a song and dance about it.

YOU CAN SING!

Musician James Sills on how to overcome common barriers

I’ve been told I can’t sing If our voice is criticised, we feel personally criticised – but in most cases, someone saying, for example, ‘You’re tone deaf’ simply means “out of practice”. Actual tone deafness, or “amusia”, is a condition where sound-processing di culties mean that music will sound like a jumble to su erers. If you can derive pleasure from listening to music, you can sing in tune. Choose songs that are ‘singable’. Pick songs with a small range of notes – songs you sang at school, nursery rhymes, folk music. I don’t have any confidence I see people transform within a few rehearsals. When an unsure singer reconnects to their voice and gains confidence, they will hold themselves better, stand taller and smile more.

I only sing after a few drinks Incorporate singing into your everyday life, whether singing at home with your children, at a concert or joining a choir. Instead of being scared, reframe singing as a skill to develop, refine and, most of all, enjoy.

• James Sills is an author and founder of The Sofa Singers (thesofasingers.com), a twiceweekly online singing event that welcomes all voices. See james-sills.com.

Asda Community

Champion Jo Scott grabs a cuppa with local fundraiser

Gwenllian Haf

WORDS HELEN RENSHAW PHOTOGRAPHS DAVE CAUDEREY

“It’s about helping the local community any way I can”

We’re proud of our Asda community champions, who help us put people at the heart of what we do. This issue, Community Champion Jo Scott – who works at Asda in Pwllheli, north Wales – catches up with Gwenllian Haf, chairperson of community group Cae Chwarae Aberdaron, which is raising money for a roundabout and other inclusive equipment for disabled children in the local park.

Jo: I’ve been a Community Champion for over 10 years and, for me, it’s always been about helping the local community any way I can. The role has given me amazing memories. I’ve been lucky enough to be awarded the British Empire Medal, which was presented to me by the Lord Lieutenant of

Left, Gwenllian Haf, chairperson of community group Cae Chwarae Aberdaron. Right, Community Champion Jo Scott

BREAKFAST WITH CHAMPIONS

Gwynedd, Edmund Seymour Baily, at Caernarfon Castle. Gary Barlow sang A Million Love Songs to me at a Prince’s Trust event, because I’d won an Asda Excellence in Leadership award. I also met Prince Charles (as he was then) that day, and again at Buckingham Palace this year. All those experiences were brilliant, but nothing is as rewarding as helping local people achieve their community goals.

Gwenllian: And it absolutely makes a di erence. We’re a group of local mums who came together three years ago to improve the playground in our small seaside village, Aberdaron in Gwynned. Over the past three years, we’ve worked together to transform the park into a place that local families now love and feel safe in. It’s become our community haven.

Jo: What you and the other parents have already done is amazing. When I first saw the park, it was… wow! I was so impressed.

Gwenllian: It’s so important for families to have communal areas where they can come together to chat and play. But we want everyone in the community to be able to enjoy our beautiful park, and that means providing local disabled children with inclusive equipment, like a roundabout with wheelchair access. Around a year ago, we set about raising the £25,000 we need to make that happen.

Jo: The first I heard of the campaign was when I received your letter asking for a ra e prize for a fundraiser. We agreed on a toy hamper and I said I’d drive over so I could see the park for myself

“We’ve worked to transform the park into a place that local families now love”

instead. I got lost twice on the way, but found you eventually.

Gwenllian: I recognised your face straight away from the Asda Pwllheli Facebook page – to be honest, you’re a bit like a celebrity in our area because you’re busy with so many di erent fundraising events. I don’t want to make you blush, but you’re an absolute star.

Jo: Well, you are making me blush! It’s so kind of you to say, but I absolute love being a community champion. And listening to you, it was so clear to me the di erence your plans would make to disabled children in the area.

Gwenllian: Yes, there’s no other playground with inclusive equipment within miles, and it means parents taking a long round trip for their children to enjoy the simple pleasures that most families access as a matter of course, so it’s something we do feel passionately about.

Jo: When I met you, I thought, hang on, I’m sure we can do more for this group than just a ra e prize. I helped you and the group apply for an Asda Foundation Empowering Local Communities Grant and was chu ed when you were awarded £1,500.

Gwenllian: When I found out we’d been awarded the £1,500, I’m sure I screamed! It meant so much to us. We used the money for a free community get together – our Party in the Park last summer. We bought equipment that could be used for future fundraising events – a gazebo, craft items and games. The event was a huge success, and everyone was generous. We raised almost £750 towards the roundabout and have lots of future fundraising events planned.

Jo: There was no way I wasn’t going – I love a party! It was so nice seeing everyone and it was moving to see the parents working together to achieve their goal. It makes me proud of being able to help in my role as a Community Champion. But most of all it makes me proud of the community where I live.

Gwenllian: It was a fantastic day –we still have a way to go before we

can buy the roundabout, but I’m confident we’ll get there. We feel so lucky and couldn’t have held the event without the grant. We’ve also applied to go on the Asda Foundation Green Token Giving programme, where customers can vote online for a good cause of their choice – the winner gets £500, and runners up get £400 and £300. I hope you’ll continue to be involved, Jo. We can’t thank you enough – not just for the money, but for your hands-on ideas and support.

Jo: Of course I’ll still be involved – try stopping me! I always have lots of projects on the go and am always on the lookout for new groups. But there’s something special about Aberdaron, its people, and your e orts on their behalf. You know you’re going to get along with someone when you can have a laugh together, like we did from day one. And you make great cakes. I think we’ll be friends for life, Gwenllian.

Jo has supported Children in Need, and met Gary Barlow (right) at a Prince’s Trust event

For more on our community champions and how you can get involved, keep an eye on the community board in store for more information. And check out how Asda’s charity, the Asda Foundation (www.asdafoundation.org.), is supporting communities this year.

The breakfast: Gwenllian (left) and Jo settled down to a full Welsh Breakfast with tea and toast

The venue: Becws Islyn Bakery, Aberdaron, Pwllheli

“It was moving to see the parents working together to achieve their goal”

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