Asda Magazine June 2023

Hello

Bringonthesunshine

There’s something about a picnic that signals the start of summer. I enjoy the planning and food prep and I love choosing cute cups, plates and accessories. It feels like summer’s been a long time coming so, even if it’s just picky bits in the garden for tea, I’m on a mission to make the most of it. Check out the recipe ideas on p60 to up your dining al fresco game. We may not be able to depend on the British weather, but we can make sure the food is delicious, right? If firing up the grill is more your thing, we’ve got epic burger-stack inspiration for you this month. From our Good Housekeeping Institute taste-tasted Asda Extra Special Salt and Pepper Beef Burger (the cover star) to delicious recipe ideas, find them on p42. For those who like a tipple in the sun, we’ve got the best summer wines to try this season, whether you’re a white, rosé, red or fizz fan. Have you been busy in the kitchen recreating our recipes? Get in touch using the details below. We’d love to see!

Jessica Timms | Asda Magazine Editor asdamagazineeditor@asda.co.uk

Editor’spicks…

Seasonal sipping

Choose a wine that’s perfect for enjoying on a sunny summer’s day page 37

Cool kids

Get the look for fashionsavvy pre-teens, from tees to jumpsuits page 84

Beach ready

Step into that holiday feeling with light and airy coral pink sandals page 75

W

What’s inside

42 LOAD ’EM UP

Four mouthwatering burgers – with fries! – so good you’ll want to share

49 EVERYDAY HEROES: TINNED PINEAPPLE

LOVE THIS MONTH

Catch the latest news and preview gorgeous goodies from the aisles

14 STACEY SOLOMON

Find out what’s in store for Joe this Father’s Day; the kids go football crazy and Stacey’s making a sandpit…

Love to eat

Find your favourite flavours with recipes to savour – and drinks too

18 SERVING UP SUMMER

Brighten your week with delicious takes on paella, stir-fry and halloumi

25 CHALLENGE GINO

Stuffed peppers the Gino D’Acampo way – he comes to one reader’s rescue

Take a taste adventure with the tropical fruit fave, from smoothies to tortillas

52 MY KIND OF... FATHER’S DAY

What are other readers serving up for their darling dads? Cook up a feast for the family and celebrate your papa

60 LET’S GO OUTSIDE

Picnic like a pro with salad, stromboli and game-changing sausage rolls

68 MIMI’S WAYS TO SAVE

Get the most out of your kitchen cupboards with waste-zapping ideas

70 CHILL TIME

Refresh with a granita, lime mousse pots and fruity yoghurt lollies

S

26 STICK OR TWIT: HOUMOUS

Make houmous the party piece and give the king of the dips a vibrant twist

32 THE TASTEMAKERS

Packed with the sweetest most plump fruit, find out how Extra Special Conserve goes from field to jar

37 SUMMER WINE GUIDE

Our pick of the plonks – 12 top tipples to see you through the season

Get the look

Channel

Feel good

Grab yourself some well-deserved me-time. Go on, we’ve got you covered

90 LIVE YOUR BEST… JUNE

How to be more sleep savvy; five ways to switch off the brain buzz and try a new sport. Boxing gloves at the ready…

92 DRESS YOURSELF HAPPY

Be wardrobe aware – what you wear can improve your mood. Yes!

94 BREAKFAST WITH CHAMPIONS

An uplifting and heartwarming story of Asda’s Community Champions. This month we’re in the Midlands

98 WHAT’S ON MY PLATE

Super-chef James Martin is on the road filming a new series, playing in his band and bigging up the humble spud

The Asda Magazine team

Editor Jessica Timms

Content Planner

Stephanie Martin

Content Co-ordinators

Nancy Stockdale

Natalie Graham

Senior Content Manager

Jenni Bass

Editor Alex Drew

Consultant Editor

Rebecca Denne

Art Directors Jo Clark, Hayley Ward

Editorial Director

Dan Linstead

Food Editors Rachel Beckwith, Gabriella English

Design Director Will Slater

Art Editors Kit Cheung, Laura Phillips

Chief Sub Editor

Katriel Costello

Client Director Clair Atkins

Account Director

Kayleigh Varnam

Account Manager Maria Rees

Workflow Manager

Lisa Houghton

With thanks to: Clare Watters, Lou Cassell

Asda Magazine is published by Our Media, an Immediate Group company, in partnership with Asda. Print sourced by HH Associates. While every care is taken in compiling the contents of this magazine, the proprietors assume no responsibility in effects arising therefrom. No part of the contents may be reproduced without prior permission.

Our food & you

Welovebringingyouvaried,balancedandgreat-valuerecipe ideaseveryissue.Here’swhatyouneedtoknow

Our recipes

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

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

• Ensure meals are nutritionally balanced, and use everyday ingredients.

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

Eggs

The eggs in our recipes are always medium-sized, unless otherwise stated.

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 total amount used per serve. When you see the recipes at asda.com/ good-living this same price per serve will be shown. Prices are correct at the time of the magazine going to print.

Recipe key facts

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

Serves 4

Typical serve size based on adult portions

Ready in 35 mins

Includes prep and cooking time

Faff factor = easy

From easy peasy to ‘brace yourself’ cooking

Look out for these symbols

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

For recipes to suit specific diets, look out for these, which refer to the dish as a whole:

V Vegetarian

VE Vegan

GF Gluten-free

DF Dairy-free

MF Milk-free

LF Lactose-free

EF Egg-free

d Freezable

These icons exclude optional serving suggestions. Always check the individual packet labels if cooking for someone with dietary requirements or allergies.

of your 5-a-dayu

Shows how many portions of fruit and veg are in a recipe.

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

Nutritional information

All our recipes are reviewed by a registered nutritionist and information is shown in a ‘traffic light’ label. Green is low, while red shows a high percentage of an adult’s recommended daily intake, and amber is somewhere in the middle. The recommended daily calorie intake is 2,000 for women and 2,500 for men. All our recipes should be enjoyed as part of a varied diet and active lifestyle.

Budget recipes

We know that the pennies are being pinched right now, so we’re doing all we can to help. Look out for recipes with a low price per serve and low cook times.

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 450 UK locations.

things TO LOVE THIS MONTH 1

Daddycool

It’s that time of year when we celebrate great dads, and Father’s Day on Sunday 18 June is the time to make a really special fuss. So pull out all the stops, shower him with love and cuddles and maybe even a little gift. Colour in a special card, draw him a picture and – best of all – give him your biggest beaming smile.

Make Your Own Cards, £2 Turtle Plush, £6

Feelthe HEAT withEdSheeran

National treasure, Ed, has created a range of hot sauces that are available in Asda stores now at a special introductory price*. The redhead’s red-hot relish comes in medium hot, Tingly Ted’s Tingly Sauce and nextlevel hot, Xtra Tingly Sauce. If you’re wondering, they’re named after his childhood nickname… Squeeze onto fries, nuggets, fried chicken and burgers, and your palate will pick up fresh lemon notes and smoky flavours. Enjoy perky dashes of red jalapeño and capsicum chillies and a mix of herbs and spices, too. Get ready for the thrilling afterglow…

FRUITY & FRESH

These tempting tartlets are filled with Sicilian lemon cream and crème patisserie – everyone say ‘Mmmm’. And that’s before you even get to the juicy pops of fresh blueberries and strawberries. Make these mini marvels must-buys this summer and enjoy the fruity delights as part of an at-home afternoon tea. They’ve been taste-approved by the Good Housekeeping Institute, too. Asda Extra Special 4 Fruit Tartlets (4-pack), £3

Tingly Ted’s Tingly Sauce, £2.50*/250ml

Tingly Ted’s Extra Tingly Sauce, £2.50*/250ml

Images: Getty, Food Photography: Mike English, Food Styling: Faye Wears

5PICK UP THE PACE

No matter how fast (or slowly) you get around, running in all its different forms can be good for you. So what better day to pop on your trainers and pull on your fitness gear than on Global Running Day this 7 June? It’s not a race, it’s a celebration of running to help people of all ages to get moving. So get ready to trot on, and you’ll be looking after your mind, body and spirit.

Phone Arm Band, £4

7MUNCHING THE NUMBERS: GOATS’ CHEESE FRITTATA

Asda 6 Large Free Range Eggs

Cheers!It’s National Beerday on15June

And if you fancy something new, how about Greene King IPA or Bass No.1 Ale? If you have an eye for a deal you’ll get ‘3 for £22’† on 10-packs of Carling Original Lager (£9.50), Brewdog Lost Planet First Lager (£12) or a Classic Beers Mixed 6-pack (£10).

Asda Frozen Garden Peas

Asda Mint

whisk 6 eggs, season, and crumble in half of the goats’ cheese. Mix in 175g defrosted peas and 2/3 chopped mint and cook for 3–4 mins. Slice the remaining cheese, grill until golden then scatter the remaining mint leaves on top. Serves 6, and any leftovers can be eaten cold the next day.

Carling Original Lager 10 Pack, £2.16/lt; Brewdog Lost Planet First Lager, £2.73/lt; Classic Beers Mixed Pack Bottles, £3.33/lt. †3 for £22 offer on selected larger/beer not available in Scotland.

Asda Soft Goats’ Cheese

Somuchcrunch

They say breakfast is the most important meal of the day and, with Skinny Crunch, it’s also the most fun bowl of food you’ll chomp in the morning. Coming in tempting chocolate flavours, everyone will be happy to munch the ’Crunch every day. Why skinny? Choco Hoops & Mallows has 115 calories per 30g portion.

Skinny Crunch Cereal, £2.50*

9 SHAKE A RAINBOW

Think a lavishly frosted cupcake, richly iced gateau or the creamy topping on a lush trifle… Shake over Rainbow Sprinkles or a little Star Mix as the finishing touch and you have next-level gorgeousness. Makes ice creams and summer puds look extra-special, so get sprinkling… Asda Rainbow Star Mix/ Sprinkles, £1.10 each

11

The second Eid festival of the year is in June, with a two-day celebration starting from sundown on 28 June.

Here’s a set of bedding we know you’ll love to bring out for the occasion, including pillow covers and a duvet. Navy Eid Mubarak Traditional Panel Duvet Set, from £13

SORT & SAVE

Want a wardrobe refresh but worried about unwanted clothing and textiles ending up as landfill? Let the recycling fairies at George’s Take Back hub help out. Visit takeback.george.com and follow the instructions, pack unwanted items into a box or bag and take it to your nearest Asda ‘toyou’ location (asda.com/toyou). Once the parcel has been received you will be emailed a promotional code to get 10% off at George. Your donations generate valuable funds for our Tickled Pink charity and its partners. Go to takeback.george.com.

VEG ofthe month

12 Vegofthe month: courgette

1/2

Freshmint

Got some mint leaves left over from the recipes in What’s for Dinner on page 23?

13 13½ THINGS TO LOVE THIS MONTH

Fathers, football and

festivities

Between celebrating dads, Pride and big footie matches, Stacey’s hands are pretty full this month

Hooray,it’sJuneandthat meanssummer!Thebig thinginPickleCottagewill beFather’sDayon18June.Every year,Imakesomethingwiththe biggerboysfortheirowndads,and Joetoo.Theyalwaysmakeatreat forboth,whichissosweet.Last year,wedida‘Daddy’sDay Breakfast’forJoeandmydad. Itwassospecialcelebratingthem bothwithallthekids,anditmakes meemotionalseeinghowclosemy dadandJoeare.I’llneedtostart thinkingaboutplans soon.I’msurewe’ll spendthedaymaybe fishingorgolfing. I’mnotafan,but anythingtoshowJoe ourappreciation.I’ll alsobethinkingof thosewhomayfind Father’sDaytough, andallthemums doingitalone.

Hasanyoneelse’shousebeen takenoverbythefootball?I’m neitherherenorthereonit,butit’s funseeingthekidsexcitedasthey lovefootball.Everythingstopsfor theFACupFinalon3June,andthe ChampionsLeagueFinalisthe

followingweekend. Myjobwillbetokeepthe littlestmembersofthe familyinterestedwhile thebigboysgetintothe game.Perhapsamini kick-aroundinthe garden,thoughI’mnot surewhatthebabywill thinkofit…

Withthedaysgetting longer,Ijustwanttospendloads oftimeoutdoors.Ilovetohavethe kidsandthedogs,Peanutand Teddy,withme, soiftheweather’s kindthegarden willbemygo-to. I’mthinkingof makingmyown minisandpitfor thelittleones.You cangrabacheap bagofsandatthe shops,ormake yourownby whizzingupcereal–honestly,it’sa thing.Youdon’tevenneedbuckets andspades–justgivethem plasticcupsandbowlsthatyou alreadyhaveinthecupboard. Enjoythesunshine,andsee younexttime.x

‘This month I’m… …all about rainbows as June is Pride month. I feel very strongly about equality –love is love – and it’s so important to celebrate the LGBTQ+ community. I’ll talk to the kids about love and kindness, two things we can always use more of in this world. We’ll make rainbow decorations and cookies. Everyone will enjoy getting stuck making them and licking the bowl. Some of the mix might even make it onto the baking tray!’

b

Biscuits image: Getty

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Love to eat & drink

Picnics,burgers,coolpudsanda wineguide–that’ssummersorted

And chillax…

Alongglassofcool,iced coffeeisthehot-weatherhero drinkofthesummer.Our newVanillaIcedLatte containsacreamybrewthat isn’ttoostrong,offerssmooth caramelnotesandadelicate aroma.Justaddwateror milk,chuckinthecubesand clink,clink,ahh…You’llfind theVanillaLatteinthe tea&coffeeaisle.

AsdaVanillaIcedLatteLimited Edition,£2.50/126g

Serving up summer

Korean-style beef mince noodle bowl

This sweet and spicy stir fry tastes as good as it looks. Add gochujang paste for an added kick of heat – you’ll find it in the World Food aisle.

Serves 4 | Ready in 15 mins

Faff factor

For the sauce

• 3 tbsp gochujang (Korean red chilli paste)

• 1½ tbsp clear honey

• 1 tbsp rice vinegar

• 2 tsp sesame oil

For the noodle bowl

• 2½ tbsp vegetable or sunflower oil

• 4 eggs

• 250g lean beef steak mince

• 5 spring onions, trimmed and finely sliced

• 15g fresh root ginger, peeled and finely grated

• 2 x 320g bags

Asda Rainbow

Vegetable Stir Fry

• 1 x 600g pack fresh Asda Egg Noodles

• dark soy sauce, to serve (optional)

1 Whisk together all the ingredients for the sauce and set aside. Pour 1 tbsp oil into a non-stick frying pan and set over a medium heat. Once hot, crack the

eggs into the pan, reduce the heat to low and cook for 4–5 mins, or until the whites are set but the yolks still runny.

2 Meanwhile, heat a large non-stick wok or frying pan over a high heat, add 1 tbsp of the oil and stir-fry the beef and spring onions for 1 min. Add the ginger and stir-fry for a further minute.

3 Add the remaining ½ tbsp oil and stir-fry the vegetables for 4 mins with the beef, adding the noodles to the pan after 3 mins. Spoon over the sauce and stir-fry everything for 1–2 mins more, or until the noodles are hot and glossy.

4 Divide between four warmed bowls. Top each one with a fried egg, drizzled with a little chilli sauce, and serve with soy sauce, if you like.

Sesame-crusted halloumi with couscous

A light and summery salad topped with a sweet and sticky oven-baked cheesy treat – a new family favourite in the making.

Serves 4 | Ready in 35 mins Faff

• 2 peppers, any colour, deseeded and cut into 2cm chunks

• 2 medium courgettes, trimmed and cut into 1cm slices

• 1 tbsp extra virgin olive oil

• 1 tsp dried oregano

• 300g Asda Giant Plain Couscous

• 2 tbsp Asda Light Honey & Mustard Dressing

• 125g baby plum tomatoes, halved

• 5 spring onions, trimmed and finely sliced

• 15g fresh mint, stalks discarded and leaves finely chopped

• 15g fresh coriander, stalks discarded and leaves finely chopped

For the sesame-crusted halloumi

• 25g sesame seeds

• 250g pack Asda Halloumi Burgers, cut in half diagonally

• 2 tbsp clear honey, plus extra to serve

1 Preheat the oven to 200ºC/180ºC fan/gas 6. Scatter the peppers and courgettes over a large baking tray and drizzle with the oil. Sprinkle with oregano, then season with salt and lots of freshly ground black pepper. Mix until the vegetables are lightly coated. Roast for 25 mins, or until softened and lightly browned, turning after 15 mins.

2 While the vegetables are roasting, half-fill a large saucepan with water and bring to the boil. Add the couscous, return to the boil and cook for 8–10 mins, or until tender. Stir occasionally.

3 Start preparing the sesame seeds for the halloumi. Add the seeds to a frying pan and toast over a medium-high heat for 3 mins, or until lightly browned, stirring constantly. Set aside.

4 Drain the couscous in a sieve and rinse under cold water. Drain well and tip into a large bowl. Toss together with the honey and mustard dressing, then add the tomatoes, spring onions and herbs. Toss lightly and set aside.

5 Line a small baking tray with non-stick baking paper and place the halloumi

Shape up

You can use a block of halloumi instead of ‘burgers’. Cut four thick slices then cut in half again for triangleshaped ‘patties’.

triangles on top. Brush generously with honey, then sprinkle with the toasted sesame seeds.

6 After the peppers and courgettes have been roasting for 15 mins, place the tray with the halloumi on a shelf above the vegetables and bake for 10 mins, or until softened.

7 Mix the warm vegetables with the herbed couscous and divide between four plates or shallow bowls. Top with the halloumi and serve at once, drizzled with a little more honey and sprinkled with a few extra herbs, if you like.

Leftovers tip: Any remaining salad can be popped into a lidded container and kept in the fridge for up to 2 days. Perfect for a packed lunch or picnic.

of your 5-a-dayv

One-pot vegan ‘paella’

Make the most of seasonal veg with this simpler-than-it-looks showpiece supper.

Serves 4 | Ready in 25 mins | Faff factor |

• 1 tbsp extra virgin olive oil

• 1 medium onion, sliced

• 1 red and 1 yellow pepper, deseeded and sliced

• 1 medium courgette, halved lengthways and sliced

• 2 garlic cloves, thinly sliced

• 2 tsp smoked paprika

• ½ tsp chilli flakes

• 300g Asda Spanish Paella Rice

• 1.25 litres hot vegetable stock, made with 1 stock cube

• 25g fresh flat leaf parsley

• 75g pitted green or black olives, drained

• 1 lemon, cut into wedges, to serve

1 Pour the oil into a large deep frying pan over a medium heat. Add the onion and fry for 3 mins, stirring. Add the peppers and courgette and fry for 2 mins more, stirring regularly.

2 Stir in the garlic, paprika and chilli flakes and cook for 30 secs, stirring constantly. Add the rice and stir through the vegetables. Pour over 900ml of the hot stock, then add a pinch of salt and lots of freshly ground black pepper.

3 Bring the stock to a simmer and cook the rice for 10 mins, stirring frequently. Add half the remaining stock and cook for couple of minutes more, then add the remaining stock and simmer until the rice is tender and the liquid is almost all absorbed, stirring regularly. Add an extra splash of water if needed.

Make it meaty

Add prawns, chorizo or cooked chicken for the last few mins of cooking for a non-vegan dish.

4 Chop most of the parsley, saving a few sprigs for garnish. Stir the chopped parsley and olives into the paella and cook without stirring for 2–3 mins more, or until the olives are warm. Serve with a sprinkling of fresh parsley leaves and lemon wedges for squeezing over.

Leftovers tip: Blitz leftover olives with garlic and olive oil for a simple tapenade-style dip, or slice and use to perk up plain pasta sauces.

Middle Eastern chicken and lentil salad

A lightly spiced, simple supper to gently tickle your taste buds.

Serves 4 | Ready in 20 mins | Faff factor | GF EF |

• 300g pack chicken breast fillets (2 breasts)

• 3 tsp extra virgin olive oil

• 2 tsp Asda Moroccan Seasoning (or other mixed spices such as Piri Piri or Cajun)

• 390g tin green lentils, drained and rinsed

• 170g bag Asda Mild Bistro Salad

• 100g cucumber, cut into small chunks

• ½ medium red onion, finely sliced

• 15g fresh mint, stalks discarded and leaves finely shredded

• ½ lemon, juice only

For the dressing

• 100g Asda Greek Style Yoghurt

• 1 tbsp finely chopped fresh mint leaves

• ½ garlic clove, crushed

1 Place each chicken breast between two sheets of clingfilm or non-stick baking paper. Bash with a rolling pin until 1cm thick – when thin, it cooks quickly and remains juicy. Place the chicken in a bowl and toss with 1 tsp of the oil and the seasoning mix.

2 Heat a griddle pan or large frying pan over a medium-high heat and cook the chicken for about 8 mins or until lightly browned and thoroughly cooked, turning halfway through. Reduce the heat if the spices begin to burn.

3 Lightly toss together all the remaining ingredients (except the dressing) in a large bowl or scatter over a shallow platter. Drizzle with the remaining 2 tsp olive oil and the lemon juice. Season with freshly ground black pepper.

4 Transfer the chicken to a board and leave to rest for 5 mins. Mix together the ingredients for the dressing and add salt and black pepper to taste.

5 Slice the chicken and add to the salad with a drizzle of dressing to serve.

Cool down

To make a raita, grate cucumber and mix with yoghurt, garlic and chopped fresh mint. Spoon onto flatbreads or over curries.

Lemony prawn, green bean and pea spaghetti

Tender, flavoursome seafood and bright veg in a creamy sauce – yum!

Serves 4 | Ready in 20 mins

Faff factor | EF |

• 250g dried spaghetti or linguine

• 150g Asda Just Essentials Green

Beans, trimmed and cut into 2–3cm lengths

• 175g frozen peas

• 1 tbsp vegetable or sunflower oil

• ½ medium onion, finely chopped

• 2 garlic cloves, crushed

• ½ stock cube

• 150g Asda 50% Less Fat Crème Fraîche

• 250g Asda King Prawns Raw & Peeled, thawed and drained

• 1 small lemon, zest

1 Half-fill a large saucepan with water and bring to the boil. Add the spaghetti and return to the boil. Cook for 8 mins, stirring occasionally. Add the beans and peas, then return to the boil and cook for 3–4 mins more, or until the pasta and beans are just tender.

2 While the pasta is cooking, pour the oil into a large non-stick frying pan and set over a low heat. Add the onion and fry gently for 4 mins, stirring regularly until soft and beginning to brown. Add the garlic and cook for 30 secs until the garlic is soft, stirring constantly. Remove from the heat.

3 Drain the spaghetti and vegetables into a colander placed over a large bowl and reserve the cooking water. Add a ladleful (around 100ml) of the reserved

cooking water to the frying pan with the onion, crumble over the stock cube, return to the heat and bring to a simmer, stirring until the stock has dissolved.

4 Stir in the crème fraîche and return to a simmer, adding an extra splash of water if necessary to make a light but creamy sauce. Add the prawns and cook for 1–2 mins or until piping hot and cooked through, stirring regularly – don’t allow them to overcook.

5 Tip the pasta and vegetables into the frying pan with the prawns. Add the lemon zest and season with lots of ground black pepper. Toss together until evenly mixed.

Each 343g portion contains

Top this!

Swirl crème fraîche into summer soups, make a dip with herbs and a little garlic, or use as a topping for fresh summer berries.

Gino

Your secret weapons…

Ah,Siobhan,therearesomanyamazingwaystogetmore vegetablesintoyourdiet.Andifyoucookthemright,likewe doinItaly,theycanbethecentrepieceofthedinnertable. You’vegotvegetablerisotto,heartyribollitasouporstew, aubergineparmigiana–somuch.Butthisrecipe,Ilove–my fatherCirolovedpepperswithanykindofstuffing.Solet’s doit.First,wemakethestuffing.Chopallyourbeautiful vegetablesintonicecubes,thesamesize.Pour4tbspoilinto alargefryingpanandplaceoveramediumheat.Addthe dicedonionandfryfor3minsuntilsoft.Next,theaubergine chunks–fryfor8minsmore.Keepstirringalittle.Then,the redpepperpieces.Fryfor6minsmore,stirringandstirring. Next,addyour2courgettesand10cherrytomatoes,all chopped,1½tspsaltand½tsppepper.Mixandfry–8mins again.Don’tforgettostir.Andthat’salltheveggiescooked–removefromtheheatandsetaside.Now,take4yellow peppersandcutinhalflengthways.Removeanddiscardthe seedsandmembraneandtrytoleavethestalkson.Thislooks greatwhenserving.Putthepeppersonamediumbaking sheet,skin-sidedownanddrizzlewithabout2tbspoliveoil Seasonwithsaltandpepper,ofcourse.Beforeyouputinthe oven,looselycoverwithfoil.Roastinthemiddleoftheoven for20mins–around200°C/fan180°C/gas6.Takeoutofthe ovenandthrowawaythefoil–justlookatthecolourofthe peppers.Spoonthevegetablestuffingintoeachhalfandroast foranother20mins.Takefromtheovenandsprinkle Parmesanontopofeachone.Backintheovenfor5mins,and seehowthecheeseisgooeyandbubbly–thereyouhavemy stuffedpepperswithsautéedmixedvegetables.Siobhan,this issogood–delicious,andsuper-easy.Youmusttryit!

This month, it’s all about the vegetables, and our favourite Italian chef loves his peppers

Gino, I need to get more vegetables into my diet, and to find new and different ways of cooking them. I love veggies, but I’m stuck in a bit of a ‘sides and salads rut’. Can you inspire me with some more interesting ideas, please?

SIOBHAN, MANCHESTER

Houmous

The king of all dips, this much-loved chickpea dish can take a little tweaking... We luxe it up with colour and cheesy, herby, nutty extras

Creamy classic…

A lightly spiced, easy, everyday winner that adds a flavour punch to lunch or dinner.

STICK OR TWIT? S

RECIPES RUTH NIEMAN

PHOTOGRAPHS FRANKIE TURNER

Big dipper

…or dreamy beet blend

Traditional houmous

This Middle Eastern dip is a go-to for grazing, served with raw veggies, and is delicious as a mini meal with warm pitta.

Serves 4 | Ready in 20 mins

Faff factor

• 400g tin cooked chickpeas

• 2 heaped tbsp tahini paste

• 5 tbsp lemon juice

• 1 fat garlic clove, crushed

• 1 tsp salt

To serve (optional)

• extra virgin olive oil

• sweet paprika

• flat leaf parsley

1 Drain the chickpeas, reserving 60ml of the liquid in a jug. Place the chickpeas in the bowl of a food processor and pulse two or three times to break down.

2 Add the tahini, lemon juice, garlic, salt and 50ml of the reserved chickpea liquid and process for 1–2 mins until

Keep it cool

Make this creamy dip 1–2 days ahead of time and store in the fridge for up to 3 days.

smooth. Scrape down the sides with a spatula and add the remaining 10ml liquid if the consistency is still a little thick. Taste for seasoning, then blitz again for a further 30 secs until the houmous is soft and creamy.

3 To serve, spoon the houmous onto a plate in a mound. With the back of a spoon smear it across the plate. If using, add a drizzle of extra virgin olive oil, and a sprinkle of sweet paprika and parsley.

Cook’s tip: To add texture, fry a couple of handfuls of chickpeas (dried with kitchen paper) over a medium heat in a frying pan, with olive oil, for 1–2 mins. Shake the pan to move them around. Add 1 tsp ground cumin and a pinch of sea salt. Shake to coat chickpeas well before removing to a plate to cool. Sprinkle over the finished houmous.

Roasted beetroot houmous

The beet in this tasty twist adds earthiness and knock-out colour while the lemon brings a citrussy zing.

Serves 4 | Ready in 2 hrs | Faff factor

• 3 medium-sized beetroots

• 5 garlic cloves, skin on, lightly smashed, plus 1 extra, peeled and crushed

• 3 sprigs fresh thyme

• 4 tbsp olive oil, plus extra for drizzling

• 400g tin cooked chickpeas

• 2 heaped tbsp tahini paste

• 1 lemon, zested, plus 5 tbsp juice

• 1 tsp salt

To serve (optional)

• feta cheese, crumbled

• thyme leaves

1 Preheat the oven to 200ºC/180ºC fan/gas 6. Place a large piece of foil on a baking sheet. Add the beetroot, skin-on garlic cloves, thyme and oil. Seal the foil like a parcel and cook in the oven for 1 hr–1 hr 30 mins, until the beetroot is tender and a knife can be inserted easily. Remove from the oven and leave to cool.

2 Once the beetroot is cool, peel and quarter 2 of them. Pulse a few times in a food processor. Set the third beetroot aside for the garnish.

3 Drain the chickpeas from the tin, reserving 60ml of the liquid in a jug. Add the chickpeas to the food processor and blitz for 60 secs to combine.

4 Add the tahini, lemon zest and juice, crushed garlic, salt and 50ml of the chickpea liquid. Blitz for 1–2 mins until smooth. Scrape down the sides with a spatula and add the remaining 10ml liquid if the consistency is still a little thick. Taste for seasoning, adjusting with a little more salt or lemon juice if needed, then blitz again for a further 30 secs until all is soft, creamy and pink.

STICK OR TWI T? HOUMOUS S 30 | ASDA MAGAZINE | JUNE 2023

Keep Energy 1,263kJ 302kcal 15%

5 To serve, spoon the houmous onto a plate in a mound and use the back of a spoon to smear it across the plate. Chop the remaining beetroot into small cubes and place in the centre. Top with the feta and thyme leaves, if using, along with a drizzle of oil.

Cook’s tip: For an alternative garnish, roast 50g walnut halves in an oven set to 180ºC/160ºC fan/gas 4 for 5 mins. Roughly chop and sprinkle over the houmous along with olive oil and some roughly chopped flat leaf parsley. Adding pistachios, goats’ cheese, and chopped mint is also a great combo.

Fat 18.9g Med 27%

Sat Fat 2.7g Low 14%

Sugars 9.1g Low 10%

Salt 1.47g Med 25%

Spread

p

Diane Anderson is the Senior Development Technologist at R&W Scott

Slatheredontoast,swirledinto porridge,oozingfromdoughnuts–what’syourfavouritewaytoeatjam? Perhapsyoucan’tresistitsquished betweenVictoriaspongecakes,or dollopeddecadentlyonall-butterscones?For DianeAnderson,whodevisedtherecipesfor Asda’sExtraSpecialConserverange,there’sno perfectwaytosavourjam’sjoys:themorethe merrier,asfarasshe’sconcerned.‘Myfridge isfullofjars,’shelaughs.‘Jamisanamazing ingredient,soversatile.Icouldeatiteverydayin someformoranother,andInevergettiredofit.’

ButDianeisnoordinaryjam-lover.AsSenior DevelopmentTechnologistatR&WScott–the small,specialistproducerofAsdaExtraSpecial jamsandmarmalades–sheandherexpertteam createdAsda’spremiumstrawberry,raspberry, morellocherry,apricotandblackcurrant preserves.‘Ittooksixmonthsandcountless tastetests,’shereminisces,‘fromtheperfect raspberryvarietytotheidealtexture,sweetness andcolour.Witheachprototypebatch,we packedthejarsintoasuitcaseandtravelledfrom ourtestkitcheninSouthLanarkshire,Scotland, toAsda’sHQinLeedsfortastingsbefore, eventually,wehadtherecipes.’

Fabulously flavourful fruit

DipyourspoonintoajarofExtraSpecial conserveandit’seasytoseewhyitdeservesits label:glossy,thickandladenwithwholefruits, thejamsareasrichincolourastheyarein taste.‘It’sallabouttakingthefinestfruit,and preservingitsbestaspects,’saysDiane,who

joinedR&WScottin2017,justbeforetheExtra Specialprojectbegan.AsagraduateofFood ScienceandNutritionin2000,herscientific expertisematchesherpassionforfood,and shespeakseloquentlyabouteverythingfrom jampectintopHlevels(‘thecorrectacidityis essential’).‘Weevenhavetechniquestoensure anevendistributionofwholefruitsinthejar,’ sheexplains,‘sothateveryonecanenjoythem.’

Asweenterthefactory,theairissweet withthefragranceofstrawberries,awaft thatcanreachasfarasthenearbytownof Carluke.‘Everyonealwaysknowswhichjam we’rerunning,’saysClareMcNeil,R&WScott’s CommercialDirector,wholovestoflingopenher officewindowtoinhalethescent.Theplump, ruby-redfruitshavejustarrived,andarepiled high–allquality-checked,cleaned,andreadyfor thecookingprocess.‘Thisismyfavouritepart,’ saysClare.‘Thevibrantcolour,thesmells…’

Foranyonewho’smadejamintheirown kitchen,theproductionprocessisfamiliar

‘Glossy, thick and laden with whole fruits, the jams are rich in colour and taste’

The best plump, lush fruits are gathered from the harvesting farm and made into Asda Extra Special Conserve

–exceptonafarbiggerscale.R&WScott’s custom-builtkitcanproduce800kgofjam perhour–around2,350jars-worth–butits methodembodiesjam-making’stime-honoured, treasuredtechniques.Astheprocessbegins, fruitiscombinedwithsugar,lemonjuice,citric acidandalittlepectintohelpitset,withthehelp ofsomeniftytechnologyalongtheway.‘Weusea vacuumcooker.Thisboilsoffthewateratalower temperaturethanIcouldusewhenmakingjam athome,’saysDiane.‘Itpreservesthecolour, givingsuchanaturallyvibranthuetothejam.’

The magic of ritual

Rememberthe‘wrinkletest’?It’satechnique handeddownbetweengenerationsofjammakerstodeterminetheset(firmness)oftheir handiwork.Youspoonalittlehotjamontoacold plate,andrunyourfingerthroughthesyrup:if it’swrinkly,notrunny,it’sreadytojarup.‘We don’thaveagiantplatewaitinginthefreezer,’ laughsDiane.‘Weusearefractometer,which monitorstheamountofsugarinasingledrop. Andtomeasuretheacidity,weuseapHmeter.

It’sallkeytothequalityofthejam.’Butother thanthesenecessarytweaks,theprocessistrue totradition–evendowntothefriendly,closeknitatmosphereofthefactory,whichmirrors thesociableritualofdomesticjam-making. RootedintheClydeValley,R&WScottisa pillarofthelocalcommunity,anditsextensive charitableworkincludessupportingfoodbanks, schoolsandacancercaretrust.AproudLiving WageandLivingHoursemployer,ithas96staff –Violet(pictured)hasworkedtherefor40years.

Thecompany’shistorystretchesbackto1873, whenbrothersRobertandWilliamScottfirst plantedhalfanacreofstrawberriesintheClyde Valley.‘Therich,fertilesoilyieldedbumper cropsoffruit,andjam-makingwasanobvious choice,’explainsClare.Therepertoiregrewto includechocolateproducts,andthebusiness remainedfamily-runthroughfivegenerations, beforeitwasacquiredin2005.Bythen,thearea hadlongbecomeknownforitsfruitfields,with pick-your-ownfarms.‘Iremembercominghere whenIwas10,’saysDiane.‘Myfamilydrove overfromStrathaventogatherstrawberriesand raspberries,thoughI’mprettysureIateasmany asIpicked.It’sfunnytothinkI’mhereagainall theseyearslater.Iwasdrawnback,’shesmiles.

‘InScotland,wehaveaspecialnameforjam andbread–a‘jeelypiece’–whichIenjoyedasa child.’Wasitthat,perhaps,thatfirstsparkedher loveofthesweetstuff?‘Probably!Withonebite now,ittakesyoubacktothosefamilymemories. Whetheryou’reeating,makingorbakingwithit, jamisoftenwrappedupinjoyfulnostalgia–and it’sanhonourtobepartofthosestories.’

Queen of scones

It′s said the late Queen enjoyed jam first on her scones. We′re making our own rules with this epic beauty of a scone cake.

Giant scone cake

Serves 12 | Ready in 55 mins

Faff factor |

For the scone

• 450g self-raising flour, plus extra for dusting

• 50g caster sugar

• 1½ tsp baking powder

• 25g unsalted butter, cold and cubed, plus extra for greasing

• 2 eggs, beaten (1 for scone and 1 for egg wash)

• 165ml whole milk

For the filling

• 300ml double cream

• 2 tbsp caster sugar

• 1 tsp vanilla paste

• 125g strawberries, hulled and cubed

• 175g Asda Extra Special Strawberry Conserve

BUDGET SAVVYONLY

43p A PORTION

A summery showpiece bake, loaded with a fluffy Chantilly cream, Asda Extra Special Conserve and studded with fresh strawberries.

1 Preheat oven to 200°C/180°C fan/ gas 6 and line an 18cm, loose-bottom, round tin with butter and baking paper.

2 Put the flour, sugar, baking powder, butter and a pinch of salt in a mixing bowl. Rub the ingredients between your fingers until you have a sandy consistency. Add in 1 egg and gradually mix in the milk until you have a soft dough – you may not need it all.

3 Knead for 1 min until smooth then roll into a ball. Lightly dust a surface with flour and roll the dough out into an 18cm circle. Put into the lined tin.

4 Brush the top with the beaten egg, then bake for 35 mins until golden brown and well risen. Leave to cool for 5 mins in the tin, then remove from the tin and transfer to a wire rack to cool.

5 Make the filling by whipping together the cream, sugar and vanilla paste until it has soft peaks and just

about falls off the spoon. In a separate bowl, mix together the fresh strawberries with the conserve.

6 Use a sharp knife to slice the scone in half widthways and fill the middle with a layer of cream and the strawberry conserve before sandwiching the top of the scone on.

Cook’s tip: You may not need all the whipped cream. Use any extra to dip the remaining strawberries. You may be relieved to know this giant scone can be stored in the fridge in an airtight container for up to 3 days.

Recipe: Liberty Mendez, Food styling: Isla Murray, Props: Sarah Birks

12tasty

tipples

totrythissummer

Clive Donaldson has studied winemaking in Australia and worked in all areas of the wine industry. His skills include hand-selling fine wines and building best-selling brands. Now, he chooses top-class bespoke wines for Asda.

Asthedayslengthen andthetemperatures starttorise,manyof usarelookingforlight,crisp aromaticwhitestoquenchour thirstandberry-scentedrosés tosharewithfriendsonlong summerevenings.Andfor thosewholovered,thereare plentyoflighterdropswhich arebestservedgentlychilled, aswellasrobustandfruity BBQwinesthatcanstandup tospicymarinadesandsmoky chargrilledflavours.Here are12ofourfavouritebottles thatwillmorethanseeyou throughtheseason.

Calling all wine-lovers – it’s time for a seasonal switch-up, so tickle your palate and embrace new flavours by picking up one or more of our delicious alternatives

WORDS CLIVE DONALDSON PHOTOGRAPHS FRANKIE TURNER AND STEVE SAYERS

The multiaward winner

Asda Extra Special Côtes de Gascogne, £6.50/75cl

Packed with zesty grapefruit and passion fruit flavours, this is France’s answer to a Marlborough Sauvignon Blanc. One to try on a summer’s evening with spicy marinated chicken.

The ‘treat-yourself’ white

Asda Extra Special Awatere

New Zealand Sauvignon Blanc, £10/75cl

The Awatere Valley is a cooler area within Marlborough making a refined and elegant style of Sauvignon Blanc with passion fruit, lemongrass and herbs. Tastes delightful with baked fish or griddled asparagus. For a really memorable treat, pair with a lemony hollandaise.

s 2 s

3

The fish-lover’s friend

Asda Extra Special South African Chardonnay, £6.50*/75cl

This citrus, apricot and vanilla-scented chardonnay has the weight to stand up to robust BBQ flavours but is at its absolute best when teamed with a fish supper. Try it with salmon fishcakes or an anchovy-packed Caesar salad for the ultimate match.

s

The all-rounder rosé

Asda Extra Special Malbec Rosé, £7/75cl

Malbec is a popular red, but also makes a deliciously fruity rosé wine with blueberry and white peach notes. Drinkable all year round, this drop really comes into its own in the summer months, especially with grilled salmon or a roasted-pepper pizza.

The Mediterranean marvel

Asda Extra Special Côtes de Provence Rosé, £9/75cl

This subtle, refreshing rosé is packed with creamy red cherry with a hint of herbs. This is a flavour profile that whisks you straight to the balmy shores of the Med.

Perfect with garlicky chicken, olives and marinated cheeses such as feta or grilled halloumi.

Pinks

s s 4 5 6

The boss of the blends

La Corriente Sauvignon Blush, £7/75cl

The party favourite

Asda Extra Special Prosecco Brut, £8.50/75cl

The great pretender

Asda Extra Special Crémant d′Alsace, £12/75cl

This classy French sparkler is packed with apple, pear and toasted almond flavours, bringing you a lot of bang for your bubble. Lighter than Champagne, it is extremely drinkable and great to share with friends to toast a special occasion.

s s s 7 8

9

The rose-tinted triumph

Asda Extra Special Cava Rosado, £8*/75cl

Brimming with a sumptuous red berry flavour, this fabulous pink cava is another popular party option. It’s the perfect partner to a wide range of foods including everything from spicy salads to flavour-packed nibbles.

Bubbles

Reds

The grillmaster’s mate Carne Rojo Malbec,

£4.79/75cl

If you love your barbecued meats or chargrilled burgers and steak, this is the vino for you. With its intense, dark fruit flavours this rich and robust wine hasn’t met a meat or a marinade it can’t match. But for all that big flavour, it has a pretty mini price tag…

The cool contender

Asda Extra Special Primitivo, £7/75cl

Another winner for summer barbecues and social events, the powerful blackberry and vanilla spice notes of this Italian zinfandel make it the perfect wine for tangy ribs, peppery steaks or a spicy plant-based burger.

The great-value vino

Nice Drop Pinotage, £4.25/75cl

This light and fruity budget red can be popped in the fridge for 20 minutes to gently chill its smoky black cherry and plum flavours for a more refreshing drop on a warm summer’s day. The lower price tag doesn’t mean you’re compromising on quality, either – and it’s another award-winner.

Whether cooking and eating indoors or outdoors, burgers are the taste of summer and we have the perfect pattie for everyone, from meat to veggie…

Sweetpotatowedges recipeoverleaf

For the meat fan

Big-bite burger with sweet potato wedges

Add sweet, sticky, crispy beer bacon, quick pickled onions and cheese and you have a mighty dish, fully loaded with flavour and texture. Phwoar!

Serves 4 | Ready in 55 mins

Faff factor

For the onions

• 1 red onion, finely sliced

• 50ml white wine vinegar

• 1 tbsp caster sugar

• ½ tbsp flaky sea salt

For the sweet potato fries

• 2 large or 650g sweet potatoes, cut into 2cm thick wedges

• 1 tbsp olive oil

• 2 tsp paprika

For the candied beer bacon

• 2 tbsp light brown sugar

• 25ml ale

• ½ tsp rapeseed oil

• 12 rashers streaky bacon

To make the burgers

• 4 Asda Extra Special Salt & Cracked

Black Pepper Beef Burgers

• 115g Asda Red Leicester Cheese, finely sliced

• 100g light mayonnaise

• 1–2 tsp Asda Chipotle Paste

• 4 Asda Seeded Brioche Burger Buns

• 2 tomatoes

• handful salad leaves

• ½ avocado, thinly sliced

• ½ cucumber, peeled into ribbons

1 Preheat oven to 200°C/180°C fan/ gas 6. Make the quick pickled onions first. Mix the sliced red onion with the vinegar, sugar and salt. Cover, tossing occasionally, and leave for 20 mins.

2 Put the sweet potatoes onto a flat baking tray, drizzle with oil. Add paprika and a pinch of sea salt and toss so all is coated. Bake for 30–35 mins until golden and crisp. Turn halfway through.

3 For the bacon, mix the light brown sugar with the ale. Brush a baking tray with a little oil and lay the bacon rashers on it. Brush the ale mixture on top of the bacon. Cook in the same oven as the wedges for 5 mins, flip the bacon around and brush with more of the ale mixture. Continue for around 10 mins, flipping it around and brushing on more ale mix every 5 mins until crisp. Remove from the tray and place on baking paper.

4 When there are 15 mins remaining on the wedges, put the burgers on a flat baking tray and bake for 10–15 mins. Lay the cheese slices on top and cook for 2 mins to melt.

5 Mix the mayo with the chipotle paste. Toast the buns in a dry pan. Spread a thick layer of the chipotle mayo on the bun and top with the salad leaves. Place the burger on top, then add the bacon, tomato slices, avocado and cucumber. Finish with the pickled onions and close with the burger bun. Serve with wedges and any extra chipotle mayo on the side.

Cook’s tip: Try adding crispy onions on top for added crunch.

For the chicken lover

Satay chicken with crunchy slaw

Golden meat, marinated in garlic, ginger and soy, mixed with a spicy, fresh salad all adds up to a succulent and satisfying burger filling.

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

• 4 chicken thighs (around 500g), boneless and skinless

• 2 tbsp Asda Smooth Peanut Butter

• 2 limes, zest (use juice below)

• 65g light mayonnaise

• 1 tbsp sriracha (optional)

• 1 tsp olive oil

• 4 Asda Extra Special Seeded Sourdough Rolls, toasted

For the marinade/dressing

• 2 tbsp olive oil

• 2 tbsp reduced salt soy sauce

• 2 limes, juiced

• 2 garlic cloves, grated

• 20g fresh ginger, grated

• 1 tbsp caster or brown sugar

For the salad

• ½ cucumber, halved, core scraped

and finely diced

• 2 small carrots, coarsely grated

• 1–2 Asda Warm & Fruity Red Chillies, finely sliced (optional)

• 1 small red onion, halved/finely sliced

• 1 lime, zest and juice

• 20g fresh coriander, roughly chopped

• 1 tbsp olive oil

1 Put the chicken in a bowl or plastic container. Whisk all the marinade ingredients together with a pinch of salt and pour half over the chicken. Mix well, cover and leave in the fridge to marinate for at least 1 hr, or overnight.

2 For the satay sauce, add the peanut butter, lime zest, mayonnaise and sriracha, if using, to the remaining marinade mixture and set aside.

3 Toss all the salad ingredients together and set aside until needed.

4 When you’re ready to serve, place 1 tsp oil into a large frying pan over a medium-high heat. When hot, add in the marinated chicken, shaking off any excess marinade and fry for 5–6 mins on each side until golden and cooked through. When cooked, add 1 tbsp of the satay sauce and cook for 1–2 mins, turning the chicken occasionally until it’s sticky and coated in the sauce. Repeat until all the chicken is cooked.

5 Serve by spreading the remaining satay sauce onto the toasted buns, adding the chicken and then piling some crunchy salad on top. Serve with more salad on the side if you like.

Mexican-style mushroom and halloumi burger with rosemary fries

This cheese stack is packed full of flavour – a moreish veggie alternative.

Serves 4 | Ready in 55

mins

Faff factor | V |

For the rosemary fries

• 750g potatoes (we used Maris Piper), cut into chips around 2cm wide

• 1 tbsp fresh rosemary, finely chopped

• 2 tbsp rapeseed oil

For the burgers

Heaven scent

Chipotle paste has a gorgeous smoky flavour and aroma. Add leftovers from the jar to soups and dips for an extra kick.

• 2 limes, juiced (use zest below)

• 1 red onion, finely sliced

• 2½ tbsp olive oil

• 2 tsp Asda Chipotle Paste

• 4 portobello mushrooms

• 225g Asda Halloumi, sliced into 4

• 100g roasted red peppers, drained and cut into bite-sized pieces

• handful of rocket

• 4 The Bakery at Asda Sliced Brioche

Burger Buns, toasted

For the sauce

• 2 limes, zest

• ½ tsp Asda Chipotle Paste

• 100g low fat mayonnaise

1 Preheat oven to 200°C/180°C fan/ gas 6. For the fries, put the potatoes, rosemary, oil and a pinch of flaky sea salt onto a baking sheet and toss to combine. Bake for 35–40 mins, tossing occasionally until golden and crisp.

2 Add the lime juice to the red onions in a bowl. Toss and set aside to pickle.

For the vegetarian

3 Mix 2 tbsp oil and 2 tsp chipotle paste with a pinch of salt and brush over the mushrooms. Set a frying pan over a high heat and add the remaining oil. Once hot, fry the mushrooms for 5–6 mins on each side until golden. Press with a spatula to release the water and make crisp. Remove from the pan, cover with foil and set aside.

4 In the same pan add the halloumi and cook for 4 mins on each side until golden and crisp on the outside.

5 To make the sauce, mix together the lime zest, chipotle paste, mayo and the pickling liquid from the onions.

6 Spread the chipotle sauce on the toasted bun and layer up the rocket, red peppers, pickled onions, halloumi and mushroom. Place the burger bun on top to finish. Serve the fries on the side.

Sweet potato falafel burger

Spicy patties that are ideal as a make-ahead meal.

Serves 4 | Ready in 1 hr 5 mins, plus cooling | Faff factor

V VE |

For the burgers

• 325g sweet potatoes, cut into 2cm cubes

• 2 tbsp olive oil

• 1 x 400g tin chickpeas, drained and rinsed

• 2 tbsp harissa

• 2 garlic cloves, grated

• 50g rolled oats

For the roasted garlic tahini sauce

• 6 garlic cloves, unpeeled

• 150g dairy-free yoghurt

• 2 tbsp tahini

• ½ tsp chili flakes (optional)

To assemble

• OMV! Deliciously Vegan 4 Brioche Burger Buns

• 1 Asda Little Gem Lettuce, leaves torn

• 2 avocados, finely sliced

• 100g Asda Pickled Red Cabbage, drained

1 Preheat the oven to 220ºC/200ºC fan/gas 7. Put the sweet potatoes and the 6 unpeeled garlic cloves onto a baking tray, drizzle with 1 tbsp oil and bake for 25–30 mins until golden, turning over halfway. Leave to cool.

2 Pulse the sweet potato, chickpeas, harissa, grated garlic, 1 tbsp water and oats in a food processor until mixture comes together but isn’t puréed.

For the spice fiend

3 Divide the burger mixture into 4. Shape into patties around 3cm deep.

4 Drizzle 1 tbsp oil into a large frying pan over a high heat. Fry the burgers for 5 mins on each side until crisp on the outside and heated through.

5 For the sauce whisk the yoghurt, tahini, chilli flakes and a pinch of salt together. Push the roasted garlic out of the skins and whisk into the sauce.

6 Spoon the sauce onto the toasted buns and layer up the pickled cabbage, avocado, burger and lettuce.

Tinned

Got a spare tin of fruit in your cupboard? You won’t recognise it after these three tasty transformations…

RECIPES RACHEL BECKWITH PHOTOGRAPHS STUART WEST

Peeling smart

Remove the outer skin of fresh ginger in a flash by scraping it away with a teaspoon – there’s less waste too.

Prawn and pineapple curry

Cook up a tropical feast of coconut milk, fresh lime and sweet fruit.

Serves 4 | Ready in 35 mins Faff factor |

• 1 tbsp vegetable oil

• 1 small onion, finely diced

• 432g tin pineapple slices, drained and chopped (reserve the juice, about 125ml)

• 25g fresh ginger, peeled and grated

• 2 garlic cloves, grated

• 1 tbsp Asda Medium Curry Powder

• 1 tbsp tomato purée

• 1 x 400g tin reduced fat

coconut milk

• 1 lime, ½ juiced and ½ cut into wedges

• 1 tsp fish sauce

• 300g frozen Asda Raw King

Prawns, defrosted

• 200g frozen peas

• brown rice, to serve (optional)

Pineapple green smoothie

Put some zip in your step in a morning with this ginger-packed fruit drink –the frozen banana adds a natural creaminess to this vegan-friendly delight.

Serves 4 | Ready in 5 mins

Faff factor |

• 432g tin pineapple slices

• 20g fresh ginger, peeled and grated

• 1 frozen banana, roughly sliced

• 180g spinach

• 100ml unsweetened almond milk

1 Drain the pineapple slices but reserve the juice. If you want to garnish your drink, remove 1 pineapple slice and pat dry. Pan-fry in a dry pan, set over a medium heat, for 1 min each side until golden and starting to caramelise. Chop and reserve for decoration.

2 Place the remaining pineapple slices,

reserved juice, ginger, banana, spinach and almond milk into a blender and blitz until combined.

3 Divide the smoothie between four glasses and decorate with the fried pineapple, if using, and a paper straw.

Cook’s tip: This recipe uses frozen banana which is a great way to reduce food waste – just peel and pop them in the freezer when they’re about to turn.

BUDGET SAVVYONLY 57p ASERVE

1 Heat the oil in a pan over a medium-low heat. Add the onion and fry for 5–8 mins or until soft, adding a splash of the reserved pineapple juice halfway through.

2 Add the ginger, garlic, curry powder and tomato purée to the pan and stir-fry for 1 min. Add in the coconut milk along with the remaining pineapple juice, bring to a gentle boil then simmer on a low heat for 15 mins.

3 Next, add the lime juice, fish sauce, prawns, pineapple and peas to the pan and bring to a gentle boil. Simmer for 3–5 mins, depending on the size of the prawns, until the fish has turned pink and is cooked through. Serve with brown rice, if you like.

Smoky pork tortillas

Add a fruity, perky salsa to these moreish parcels – kids will love loading them up.

4 | Ready in 25

For the salsa

• 1 small red onion, finely diced

• 1 lime, juiced

• 432g tin pineapple chunks, drained and finely diced (reserve the juice)

• 1 red pepper, diced

• 30g fresh coriander, stalks and leaves chopped

For the filling

• 1 tbsp vegetable oil

• 500g pack Asda Lean Pork Mince

• 2 garlic cloves

• 1 tsp smoked paprika

• 2 tsp chipotle paste

• 395g tin Asda Taco Mixed Beans

• 8 soft tortilla wraps

To serve (optional)

• ½ iceberg lettuce, shredded

1 Combine the salsa ingredients in a bowl with a pinch of salt and plenty of ground black pepper. Set aside.

2 For the filling, heat the oil in a frying pan over a medium-high heat, then add the pork mince and fry for

Use it up

Pile the pork filling and salsa on top of a baked potato, or pack into a lunchbox with salad for the next day.

5–8 mins, breaking up with a wooden spoon.

3 Turn the heat down to medium and add the garlic, paprika and chipotle paste; mix and stir fry for 1 min. Add the tin of beans, with sauce, and 100ml of the pineapple juice. Bring to a gentle boil and simmer for 8 mins.

4 When ready to serve, bring the pork and bean mixture to the table with the salsa, tortillas and lettuce, if using. Let everyone assemble their own tortilla.

Cook’s tip: No chipotle paste? Try BBQ sauce or bump up the smoked paprika to 2 tsp plus a few chilli flakes.

kind My

k y

Food styling : Angela Boggiano

Three families share how they celebrate Father’s Day with favourite treats and scrumptious dishes that will make Dad feel super special

WORDS MIRIAM NICE FOOD PHOTOGRAPHY JOSH CAMPBELL PORTRAIT PHOTOGRAPH CRAIG ROBERTSON

of Father’s

MeetDanielle,her husbandTom,andtheir childrenAlfie(3)and Jesse(18months)

Danielle says: ‘OnFather’sDaywe lovetogooutforbrunch,followed byanoutdooradventureandanice home-cookeddinner.

‘Welovecookingupdifferent curries,andyoucan’tbeatserving itwithhomemadeflatbreadsand rice.Wewantedourchildrentogrow upenjoyingfoodasmuchaswedo, sostartedthemoncurriesyoung–andnowit’stheirfavouritedish.

‘Wedon’tgetthechancetoeat togetherasafamilymuchduring theweekaswebothwork,soit’s importanttousthatweeattogether attheweekend.Father’sDayisthe perfectexcuse.We’rekeentoinstil aloveoffoodintheboys,and weliketogettheminvolvedin cookingandbaking.’

Chicken jalfrezi with garlic flatbread and golden pilau rice

Give Dad the full takeaway experience – naan bread, chutney and all.

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

EF d

For the jalfrezi

• 600g chicken breast, cut into bite-sized chunks

• 80g Greek yoghurt

• 1 tsp garam masala

• 1 tsp smoked paprika

• 2 tbsp vegetable oil

• 1 onion, cut into wedges

• 1 red pepper, sliced

• 1 green pepper, sliced

For the sauce

• 1 tsp butter or ghee

• 1 onion, finely chopped

• 2cm piece ginger, grated

• 3 garlic cloves, grated

• 2 tsp garam masala

• 1–2 green chillies, sliced

• 2 tsp cumin seeds

• 1 tsp ground coriander

• 1 tsp smoked paprika

• ½ tsp turmeric

• 1 tbsp tomato purée

• 400g passata or tinned tomatoes that have been blended

• ½ lime, juiced

• fresh coriander, chopped

For the golden rice

• 15g butter or ghee

• 1 onion, finely sliced

• 3 garlic cloves, sliced

• 200g basmati rice, soaked for 30 mins then rinsed

• 1 tsp turmeric

• 3 cardamom pods

• 2 cloves

• 500ml vegetable stock (made using 1 vegetable stock cube)

For the garlic flatbread

• 325g self-raising flour

• 325g Greek yoghurt

• 20g butter or ghee, melted

• 3 garlic cloves, crushed

• 5g chopped fresh coriander

1 Mix the chopped chicken breast with the yoghurt, 1 tsp garam masala and 1 tsp smoked paprika. Leave to marinate in the fridge for 1 hr.

2 Heat 1 tbsp oil in a large frying pan or wok and fry the onion wedges and peppers for 3–4 mins or until just starting to pick up a little colour but are still firm. Set aside.

3 Pour another 1 tbsp oil into the same pan and fry the chicken on all sides until any liquid has evaporated and the chicken is starting to stick to the pan – about 8–9 mins. You may want to do this in batches. Once cooked, set the chicken aside. Clean out the pan if needed or use a clean one.

4 Return the pan to the heat and reduce the heat to make the sauce. Add 1 tsp butter or ghee then tip in the onion and cook for 5–6 mins or until starting to soften. Add the ginger, garlic and 1 tsp garam masala along with the rest of the spices. Cook for 1 min, then add the tomato purée, passata and 100ml water. Mix well and bring to a simmer. Stir in the cooked chicken and simmer gently, covered, for 20 mins. Keep warm until serving.

Food styling: Liberty Mendez, Props: Jaine Bevan

‘We started the boys on curries young – and now it’s their favourite dish’

5 Meanwhile, prepare the rice. Heat 15g butter or ghee in a large saucepan and fry the onion for about 10 mins or until starting to char at the edges. Add the garlic and fry for 1–2 mins, then add the rinsed rice, turmeric, cardamom and cloves. Stir and add the stock. Bring to the boil and simmer for 10–15 mins. Cover with a lid off the heat for 10 mins. Once cooked, fluff the rice with a fork. 6 While the rice cooks you can make the flatbreads. Stir the flour and yoghurt together. Separate into 8 balls and dust with a bit more flour. Leave to rest for 5 mins then pat or roll into round or oval shapes around 5mm thick. Fry in a dry pan for 3–4 mins each side or until charred patches appear. Keep warm by wrapping in a clean tea towel or in a foil-covered tray. Put the butter or ghee in a small pan, heat gently until melted then add the garlic. Cook for 1–2 mins then remove from the

heat. Drizzle the garlic butter over the flatbread, then scatter the chopped coriander on top.

7 To finish the jalfrezi, warm up on the hob then stir in the lime juice, remaining garam masala and stir-fried vegetables. Season, mix well to warm through then serve with rice and flatbreads.

Add sweetness

Serve with mango chutney, on the side. We used Geeta’s Premium Mango Chutney, £1.90.

MeetSayda,herhusband Jack,theirsonsIsaac andTobias,andherdad, Bushra

Sayda says: ‘Father’sDayforusis spentarrangingbreakfastinbed forboththedadsinthehouse,then goingforalongwalkatourlocal countryparkandcookingsomething deliciousfordinner.

‘I’mgenerallymeat-freeandlike tosharemyfavouriteswiththewhole familyonspecialoccasions.Ilive inamulti-generationalhousehold ofmixedtastesandappetitesand thisdishisalwaysacrowd-pleaser, especiallywiththetwodads.This mealisdecadentenoughfora celebrationdinner,buteasyenough toputtogetherquicklyanddoesn’t involvetoomanyingredients.

‘Icanassembleitafterbreakfast, thenputitintheovenafterourday out.It’shelpfulnothavingtostand overacookertowardstheendof theday,sowecanenjoyrelaxing togetherasafamilybeforedinner.

‘It’snottooheavyforeatingin warmerweather.Iliketoleaveit tocooldownalittlebeforedishing itupandserveitwithasimplegreen salad,dressedwithbalsamicvinegar andoliveoil.Thecheesemakesthis dishfeellikearealtreatandempty platesareguaranteed.There’susually somedebateoverwhogetsthecrispy bits–it’sthedads,ofcourse!’

Aubergine parmigiana

A gooey, cheesy delight of a classic Italian dish that’ll keep everyone coming back for more. Lip-smackingly good.

Serves 6 | Ready in 1 hr, plus 30 mins for the aubergine salting

Faff factor | V EF d |

• 4 large aubergines, sliced thinly lengthways (around 1.2kg)

• 3 tbsp olive oil

• 2 x 400g tins chopped tomatoes

• 1 red onion, sliced

• 3 garlic cloves, crushed

• ¼ tsp ground cinnamon

• 2 tsp dried oregano

• 1 tbsp lemon juice

• 1 tsp sugar

• 50g Asda hard cheese, finely grated

• 2 x 125g balls mozzarella cheese, torn into pieces

• 15g basil leaves picked

• 40g breadcrumbs

• 25g flaked almonds

For the salad

• 1 tsp balsamic vinegar

• 1 tbsp olive oil

• 200g bag Asda Mixed Leaf Salad

• ½ cucumber, cut into ribbons using a vegetable peeler

To serve

• crusty bread, optional

1 Slice the aubergines lengthways into 1cm slices. Layer them in a colander and sprinkle with 2 tsp salt, then cover with a plate and weigh down with a food tin or other heavy item. Leave for 30–45 mins to draw out the bitterness.

2 Preheat the oven to 220°C/200°C fan/gas 7. Wash the salt from the aubergines and pat dry. Brush the slices on both sides with 2 tbsp olive oil. Lay on 2 large baking trays. Bake for 30 mins, turning halfway through, until soft and golden.

3 To make the sauce, blend the tinned tomatoes until smooth then set aside. Heat the remaining oil in a large saucepan and add the red onion. Fry for 8 mins over a medium-high heat until golden. Add the garlic and

cinnamon and cook for a further minute, then pour in the blended tomato, oregano, lemon juice and sugar. Simmer for 10 mins to allow the flavours to develop and the sauce to reduce slightly. Taste and season.

4 To assemble, spread ¼ of the tomato sauce in the base of a large casserole dish. Top with ⅓ of the aubergine, a pinch of hard cheese and a ¼ of the mozzarella pieces. Add a few leaves of basil then repeat this layering process until the aubergine, mozzarella and sauce are used up. Sprinkle the breadcrumbs, flaked almonds, and remaining hard cheese, then bake in the oven for 25 mins or until the cheese is melted, the top is golden and the sauce is bubbling. Leave to stand for 2–3 mins before serving.

5 Whisk the balsamic vinegar and olive oil, season with salt and black pepper. Pour into a salad bowl and add the leaves and cucumber ribbons. Toss well to mix then tuck in.

‘The cheese makes this dish feel like a real treat’

Make it veggie

While typically this is made from Parmesan (with rennet), we’ve used a vegetarian alternative.

MeetSelina,her husbandJason,and theirdaughter,Persia

Selina says: ‘OnFather’sDaywe alwaysfindoutwhatJasonwants todo.NormallyPersiaandImake hisfavouritedinneranddessertfor himtoindulgein.We’llalsopopout foranicewalkorwatchamovie.

‘I’msharingthisrecipebecause, whodoesn’tliketherichtasteof chocolate?Thepistachiogivesthe squaresacrunchandabitoftexture. Youcandefinitelymaketheseahead andit’sgreatwithacupofteaor coffeeforFather’sDay.Iusuallymake asimplebiscuitandchocolatefridge cakeversionbuthaveadapteditto addpistachioandgingerandmake itthatextrabitmorespecial.

‘Youcanaddlotsofotherthings too–Maltesers,andothertypesof biscuitslikeLotusBiscoff,workwell; evencherriesandcranberries.’

Tell us about your foodie gatherings

We want to know what you’re cooking up in the kitchen with friends or family. Email your story – with a selfie – to mykindof@asdamag.com

Dark chocolate, ginger and pistachio squares

Whip up these no-bake treats as a super-sweet snack – totally delish!

Serves 25 Ready in 20 mins, plus chilling Faff factor | V EF

• 100g unsalted butter

• 4 tbsp golden syrup

• 250g dark chocolate, broken into pieces

• 8 digestive biscuits, roughly crushed

• 125g raisins or sultanas

• 3 balls stem ginger, chopped

• 30g shelled pistachios, chopped

1 Line a 20x20cm square cake tin with baking paper.

2 Put the butter, golden syrup and chocolate in a medium heatproof bowl over a pan of barely simmering water, taking care that the water does not touch the bottom of the bowl. Stir gently until just melted. Set aside to cool.

3 In a separate bowl, mix the biscuits, raisins and half the stem ginger. Pour the cooled chocolate mixture over the biscuit mixture and combine gently.

4 Pour into the prepared tin and scatter over the pistachios and remaining stem ginger. Chill in the fridge for at least 3 hrs. Cut into 25 squares before serving. If you score the top just as it is setting it will be easier to cut later. Store in the fridge for up to 1 week.

Leftovers tip: Stem ginger tastes great in crumbles. Or stir the syrup into breakfast yoghurt or over a bowl of fresh fruit.

‘You can make these ahead and they’re great with a cup of tea for Father’s Day’

Let’sgo outside

June is the perfect month for a picnic, so whether you shake out the blanket in the garden or prefer the park, this outdoor menu makes a tempting al fresco feast

RECIPES ISLA MURRAY PHOTOGRAPHS JOSH CAMPBELL

Stromboli recipe overleaf

Asda Stuffed Peppers with Cream Cheese

Asda Mozzarella Pearls with Pesto

Stromboli

Bagsy your place on the blanket to get close to this Italian masterpiece.

Serves 8 | Ready in 45 mins

Faff factor | d

• 400g pack Asda Ready Rolled

Pizza Dough

• 250ml jar Asda Tomato & Basil

Pizza Sauce Topper

• 100g prosciutto slices

• ½ bunch fresh basil

• 75g sundried tomatoes, roughly chopped

• 50g black olives, halved

• 150g grated mozzarella cheese

• 1 egg, beaten

1 Preheat the oven to 220ºC/200ºC fan/ gas 7. Unroll the pizza dough on a sheet of baking paper. Spread 50ml of the pizza sauce over the top, leaving a border all around. Cover with slices of prosciutto and 12 large basil leaves, followed by the sundried tomatoes and olives. Scatter over the mozzarella, reserving a small handful for later.

2 Brush the dough with beaten egg then fold in the two sides to encase the filling. You should end up with a log shape, with the seam at the bottom. Brush with more beaten egg then scatter over the remaining mozzarella.

3 Bake for 20 mins. Remove from the oven and allow to sit for a couple of mins before slicing into 8 portions. Scatter over the remaining basil leaves. Serve with the remaining pizza sauce.

Cook’s tip: Slice thinly to feed more people if serving as part of a big spread. Leftovers tip: Freeze any leftovers and simply re-heat in the oven from frozen for a quick snack on a busy day.

Selected Asda stores. Subject to availability. May exclude small stores: asda.com/smallstores. Delivery, collection and minimum basket charges may apply. Carrier bag charges may apply.

BUDGET SAVVYONLY 50p A SERVE

Watermelon, cucumber and feta salad

Retreat from the heat and refresh with a fine-looking sweet and salty dish.

Serves 6 | Ready in 10 mins

Faff factor | V GF EF

For the salad

• 600g watermelon, cut into chunks

• ½ cucumber, cut into chunks

• ½ small red onion, finely sliced

• ½ bunch fresh mint, leaves picked

• 100g vegetarian feta cheese, crumbled For the dressing

• 1 tbsp balsamic vinegar

• 3 tbsp olive oil

• pinch sugar

1 Add the watermelon and cucumber chunks to a bowl, followed by the red onion. Reserve some of the mint leaves and finely chop the rest. Add the feta to the bowl along with the chopped mint leaves. Season with salt then mix. Store in the fridge until ready to transfer to a serving dish or container.

2 To make the dressing, mix the vinegar, oil and sugar with a little salt and pepper.

3 When ready to serve, drizzle over the dressing. This is best done at the last minute so the salad doesn’t go soggy.

Cook’s tip: If you don’t have a small tub, transport the dressing in a jam jar or any other re-usable container you may have.

Harissa and yoghurt-marinated chicken drumsticks

So grabbable and easy to make ahead, dunk in a herby dip with a hint of spice.

Serves 6 | Ready in 40 mins, plus marinating & cooling

Faff factor | GF EF

For the chicken

• 6 chicken drumsticks

• 1 tbsp natural yoghurt

• 1 tbsp harissa paste

• 1 tbsp runny honey

• ½ lemon, zest only

For the herby dip

• ½ bunch fresh parsley, leaves picked

BUDGET SAVVYONLY

80p A SERVE

• ½ bunch fresh coriander, leaves picked

• ½ lemon, zest and juice

• 1 garlic clove, sliced

• 4 tbsp olive oil

• ½ green chilli, sliced or pinch chilli flakes (optional)

For the lemon yoghurt dip

• 3 tbsp natural yoghurt

• 1 garlic clove, finely chopped

• ½ lemon

• 1 tsp harissa

1 Put the chicken, yoghurt, harissa, honey and lemon zest into a bowl, season then mix well until the chicken is evenly coated. Cover and leave to marinate in the fridge for a couple of hours, or up to 24 hours.

2 When ready to cook, preheat your oven to 200ºC/180ºC fan/gas 6 then place the drumsticks on a small baking tray, pouring over any leftover marinade. Cook for 30–35 mins until sticky and nicely coloured, turning once or twice.

3 Place the parsley, coriander, lemon

zest and juice, garlic, oil, chilli (if using), salt and pepper into a small food processor or blender and whizz until you have a smooth green sauce.

4 In a small bowl, make the harissa dip by mixing the yoghurt and garlic with a pinch of salt and pepper. Add lemon zest and a squeeze of the juice. Use a teaspoon to ripple through the harissa.

5 Serve the chicken drumsticks hot or cold, with a scattering of lemon zest over the top and dips on the side.

Food al fresco

Remember, if you’re taking chicken to a picnic, it’s only safe to eat if it’s been out of the fridge for no more than 2 hrs.

Cheddar and Marmite sausage rolls

Add not-so-secret ingredients to these bites and watch them disappear…

Serves 12 | Ready in 45 mins, plus cooling | Faff factor | d

• 400g pork sausages, skins removed

• 2 tbsp Marmite

• 75g mature cheddar, finely grated

• a few sprigs of fresh thyme, leaves picked and roughly chopped

• 320g sheet pre-rolled puff pastry

• 1 egg, beaten

• 1 tbsp sesame and/or black onion seeds

• English mustard, to serve

1 Preheat the oven to 180ºC/160ºC fan/gas 4. Put the sausage meat into a bowl then add the Marmite, cheese (reserving a small handful for later), and the thyme. Squish together with your hands until the Marmite is well mixed.

2 Unroll the pastry and cut in half lengthways into two strips. Divide the sausage meat into two then mould each half into a long cylindrical shape that runs down the centre of each pastry strip, leaving a border. Brush the exposed pastry edges with beaten egg, then fold one side over the filling to encase. Crimp the pastry edges together. Brush with more beaten egg then sprinkle over the seeds.

3 Cut each large roll into 6, to make 12 mini rolls. Place on lined baking tray and bake for 30 mins.

4 Remove from the oven and serve right away or leave to cool to room temperature before storing in the fridge.

Leftovers tip: Reheat any leftovers and serve as part of a ploughman’s lunch.

Summer berry traybake

The best of the season’s fruits in tasty little blonde squares of sweetness.

Serves 9 | Ready in 45 mins, plus cooling | Faff factor | V d

• 100g unsalted butter, softened, plus extra for greasing

• 100g caster sugar

• 125g self-raising flour

• 1 tsp baking powder

• 2 eggs

• 1 tsp vanilla extract

• 75g blueberries

• 75g blackberries

• 75g raspberries

• ½ tbsp icing sugar

1 Preheat the oven to 180ºC/160ºC fan/gas 4. Grease a 20x20cm square baking tin and line with baking paper.

2 Measure the butter, caster sugar, flour, baking powder, eggs and vanilla extract into a large bowl and beat with an electric whisk until well combined. Gently fold a third of the fruit into the mix before pouring into the prepared tin and levelling.

3 Bake in the middle of the pre-heated oven for 20 mins, then quickly remove the tin from the oven and scatter the remaining fruit over the top. Return to the oven for a further 10 mins or until golden brown and the fruit is just starting to soften and ooze its juice.

4 Allow to cool in the tin for 5 mins before carefully removing the paper and transferring to a cooling rack.

5 Once cooled, dust with icing sugar and cut into 9 portions.

Mimi’s ways to SAVE

VINEGAR

Savemoneyon cleaningdetergents andusewhite vinegarinstead* . Simplycombine equalpartsofwhite vinegarandwaterin anoldspraybottle.

Iloveusingthis hackforcleaning mysink,mystained stovetopsaftera longdayofcooking andalsotoclean myfloor.Asdasells abottleofdistilled vinegarforunder 50p,sothecost savingsarehuge!

Invest in… tape

Meal prepping can reduce food waste and save money, but it’s easy to lose sight of when food is safe to eat. To prevent waste, before you put your containers back in the fridge, make a masking tape label stating when the food was made and the ‘eat by’ date. Rearrange the fridge so the food that needs to be eaten first sits at the front.

Threewaystoenjoy Greek-stylecheese

Asda’startandtangyfavouriteisanaffordable, delicioussubstitutetofeta.Herearethreeeasy waystogetitintoyourweeklymealplan.

1Inasalad

Enjoyittheclassic waybycrumblingover agreensalad.Ilove pairingmyGreek-style cheesesaladwith asweethoneyand mustarddressing,it contrastsnicelywith thesaltycheese.

2

Blendinto a

pastasauce

Createarichandtangy, summerpastasauce byeitherbakingyour cheesewithroasted

tomatoesorbeetroot, orbycombiningitwith apastasaucecooked onthehob.

3Asadip

Everheardof whippedcheese?Simply whizzcheese,yoghurt, lemonjuiceandapinch ofsalt/pepperinafood processoruntilsmooth. Topwithyourfavourite freshherbandextra virginoliveoil,ora drizzleofchillioilifyou likealittlekickofheat.

@beatthebudget’s Mimi Harrison shares her cost-cutting, wastereducing ideas and solutions

SPOTLIGHT ON… ORANGES

Add a fun and flavourful twist to your salad dressings by replacing the commonly used lemon juice with freshly squeezed orange juice. It will not only provide a unique taste but is also a useful and delicious way of using up the last orange in the fruit bowl. I love creating an Asian-inspired dressing by combining orange juice, soy sauce, rice vinegar, salt and sesame or olive oil, it’s great drizzled over fish.

TASTY AND CHEAP

LookoutforMimi’snewbook, BeattheBudget,instorefrom 8June.Priced£9.

Crispy prosciutto & orzo salad

Serves 5–6 | Ready in 25 mins | EF

• 100g prosciutto

• 2 tbsp and 2 tsp extra virgin olive oil

• 350g orzo

• juice of half a lemon, plus additional wedges to serve

• bunch of fresh parsley, roughly chopped

• 2 x 60g bag of rocket

• 1–2 balls mozzarella, torn

1 Preheat the grill to high. Drizzle the prosciutto with the 2 tsp olive oil and grill for 4–6 minutes, until crispy. Every grill is different, so keep an eye on it.

2 Meanwhile, cook the orzo according to packet instructions in salted boiling water. Then drain in a sieve and rinse with cold water until cooled.

3 In a large mixing bowl, combine the cold orzo, remaining 2 tbsp olive, a generous pinch of salt and pepper, lemon juice, chopped parsley and rocket. Stir to combine.

4 Plate up with torn pieces of mozzarella, lemon wedges and torn pieces of the crispy prosciutto. Crack over some black pepper and dig in.

Images: Getty, Food photography (orzo salad): Mike English

Temperatures are rising and you fancy a dessert for afters. Super-easy to put together, these super-cool and deliciously refreshing puds are sure to hit that sweet spot

RECIPES KATY GILHOOLY PHOTOGRAPHS CHARLOTTE TOLHURST

Ombré yoghurt ices

Creamy frozen fruit on a stick, rippled with raspberry and blackberry purées – now that’s what we call a lolly.

Serves 6 | Ready in 30 mins, plus freezing

Faff factor | V GF EF d

For the lollies

• 275g Asda Greek Style Yoghurt

• 4 tsp honey or agave syrup

• 150g blackberries

• 150g raspberries

You will also need

• 3 medium-sized bowls

• a set of lolly moulds

1 In one bowl, mix together the yoghurt with 2 tsp honey and set aside.

2 Use a stick blender to blitz the raspberries with 1 tsp honey and 2 tbsp water. Strain this mixture through a sieve into the second bowl.

3 Rinse out the blender, then blitz the blackberries with 1 tsp honey and 2 tbsp water and strain into the third bowl. Add 2 tbsp of the yoghurt mixture to each of the fruit purées and stir well.

4 Add alternating spoonfuls of the yoghurt, blackberry purée and raspberry purée to six lolly moulds until you reach the top. Insert lolly sticks then freeze for at least 8 hrs or until solid.

5 To release the lollies, dip the mould in hot water for 10 secs then pull firmly on the lolly sticks to remove. These are best eaten within a week.

Leftovers tip: Depending on the size of your lolly moulds there might be leftover mixture. If so, chill and use as a topping for breakfast granola or in a smoothie.

Cherry and white chocolate fridge treat

Satisfy cake cravings with layers of sweet biscuit, ganache and almond-flavoured cream with cherries.

Serves 12 | Ready in 1 hr, plus at least 8 hrs chilling

Faff factor | V EF d

• 400g fresh cherries, stones removed, or 300g frozen pitted cherries

• 2 tbsp icing sugar

• ½ tsp cornflour (optional)

• 450g Asda White Chocolate, finely chopped

• 375ml double cream

• 150g Asda Greek Style Yoghurt, at room temperature

• butter, for greasing

• 250g Asda Milk Chocolate Oatie Crumbles

• 1 tsp almond extract

1 Tip the cherries into a saucepan. If using fresh cherries add 2 tbsp water. Cover and simmer for 2 mins until soft. Set a few cherries aside for decoration.

2 Add 1 tbsp icing sugar to the pan and simmer for another 2–3 mins until the cherries are syrupy. If the liquid is thin, mix the cornflour with 1 tsp cold water and add to the pan; simmer for 1–2 mins until the sauce has thickened, then remove from the heat and leave to cool.

3 To make the ganache, put the white chocolate and 225ml double cream into a heatproof bowl set over a pan of gently simmering water. Stir occasionally until the chocolate has melted, then scrape into a clean mixing bowl and allow to cool. Once cool, fold in 100g yoghurt until just combined, then put the ganache in the fridge for 20 mins.

4 Lightly grease a 900g loaf tin and line with baking paper, leaving a generous overhang. Finely chop the biscuits so you have a mixture of crumbs and small chunks. Spread some ganache over the base of the tin. Arrange ¼ of the biscuits over the base of the tin. Top with ⅓ of the ganache and ⅓ of the cherries. Repeat the biscuit,

cherry, and ganache layers twice more then top with a final layer of biscuit crumbs. Chill in the fridge for 8 hrs.

5 To serve, turn the cake out onto a plate. Gently whisk the remaining 150ml cream, 50g yoghurt, 1 tbsp icing sugar and the almond extract, then swirl on top with the cherries and juice.

Chilledout flavours

Keep the pots in the fridge, then take them out about 30 mins before you want to eat for max flavour.

Lime and kiwi mousse pots

And now for your mouthwatering moment… rich, creamy and fluffy, yet citrus-loaded and zingy puds. Simple to make and full of the joys of summer.

Serves 6 | Ready in 25 mins

Faff factor | V

• 4 limes, juiced and zested

• 4 tbsp icing sugar

• 4 kiwi fruit, peeled

• 480ml double cream

• a few small mint leaves, to decorate

1 Mix 3 tbsp lime juice with 2 tbsp icing sugar in a medium bowl. Finely chop 3 of the kiwi fruit, then stir into

the lime syrup and set aside.

2 Spoon 4 tbsp lime juice and 2 tbsp icing sugar into a large mixing bowl and mix to dissolve the sugar. Pour in the cream and whisk with a balloon whisk until softly whipped and only just holding its shape. Be careful not to over whisk as the acid from the lime juice can easily curdle the cream.

3 Using 6 small glasses to serve, alternate large spoonfuls of cream with spoonfuls of the chopped kiwi to fill

each glass. Thinly slice the remaining kiwi and arrange on top of the cream along with a scattering of small mint leaves and lime zest, if using.

Summer Cup granita

Your cool new favourite for sunshine time, enjoy a frozen cocktail infused with strawberry for dessert.

Serves 4 (easily doubled)

Ready in 30 mins, plus 4 hrs freezing Faff factor

• 100g granulated sugar

• 5 fresh mint sprigs, plus extra to garnish

• 1 large orange, peeled zest and juice

• 400g strawberries, plus extra to garnish

• 100ml Asda The Great Summer Cup

• ½ cucumber

1 Put the sugar in a medium saucepan with 300ml water, the mint sprigs and peeled orange zest. Set over a medium-high heat and bring to the boil, stirring until sugar dissolves. Remove from the heat and pour into a mixing bowl to cool. After 5 mins remove the mint and orange peel.

2 Put the strawberries in a blender with the orange juice and blend until smooth. Strain through a sieve into a jug, then stir in the Summer Cup. Add the sugar syrup to the jug and mix everything well.

3 Pour into a large, shallow, freezerproof container. Freeze for 1 hr until

starting to freeze around the edges.

Remove from the freezer and beat with a fork, then freeze for another 1 hr and beat again. Repeat two or three more times until you have crunchy, slushy crystals.

4 To serve, beat briefly with the fork and divide between four chilled glasses. Peel ribbons from the cucumber and use to garnish along with fresh strawberry slices, if using, and extra mint leaves.

Cook’s tip: The granita is best eaten on the day it is made but will keep covered in the freezer for up to 5 days.

Garden decor

Place this garden ornament in a leafy nook, it makes a cute addition to a green and shady spot. Wooden Mushroom Ornament, £12

Editor’s

Low-cost yum

Looking for recipes that are slimming, simple and affordable? Here are 75.

Pinch of Nom Budget by Kate & Kay Allison, £9

Modern vibe

Give a plain sofa an instant style update with a designer-print cushion. Crushing it in pink and red. Furn Manhattan Abstract Cushion, £20

Glow up

Remove make-up, cleanse and donate to LGBT+ young people’s charity, Just Like Us. Garnier Pride Micellar Cleansing Water, £7*†

Baby love

Aw, even littlies can take part in Father’s Day, dressed in a cute mint stripey babygro. Green I Love My Daddy Sleepsuit, £6

Sow sunny

The ultimate in summertime blooms to cheer up your home. Arrange forever florals in a container. Sunflower Arrangement In Glass Vase, £8

Tresses treat

Feed your locks with a nourishing mask. This vegan-friendly treatment adds shine, too. Garnier Ultimate Blends Hair Food Pineapple & Amla, £6/£4**

It’s beginning to feel a lot like summer… pep up your home with a pop of colour or grab a gift for your bestie from our June picks

WORDS KATRIEL COSTELLO

Soothing scent

Create a calm atmosphere with bergamot and neroli aromas. Green Tranquil Scented Extra Large Candle, £15

Lip-smackin’

We’re loving the holiday vibes of this lip-care. Move the limited edition vacation version to the top of your to-pack list. Tropical Zest Vaseline, £2†

Clear water

Looking so elegant with a clear/aqua blue finish, hydrate and feed your house plants super-stylishly.

Glass Watering Can, £12

Stylish in and out

Use a versatile, modern rug to glam-up your floorspace, whether it’s in the dining room or on the patio. Homemaker Multi Arcs Indoor Outdoor Rug, £35

In the pink

Sip a gin at sundown out of a stem glass, and they’ll create a pretty hue when you set the dinner table. Pink Gin Glasses, set of 4, £14

Happy planter

Add height and group complementary greenery in a statement container. Brown Acacia Planter With Rattan Weaving, £30

Great value!

Citrus set

Wear layers of sunshine with a matching set of fruits underwear. Entice Blue Orange Print Satin Short Knickers, £6 & T-Shirt Bra, £14

A new dynasty

The stakes are raised for superheroes

Ant-Man and the Wasp as they journey into the Quantum Realm. Ant-Man & The Wasp: Quantumania DVD, £10

One scoop or two?

Do you want sprinkles with that? Set up an ice cream parlour in your home. Giles & Posner Sorbet Pastel Ice Cream Maker, £24

Shape up

Fill an empty space with a pretty wall hanging.

Garden decor

Get creative with your outdoor space, with our charming pieces

ThegardenreallycomesintoitsowninJune,and nowyoucanbringgorgeousaccessoriesintothe mix.Hangadragonflydecorationfromatree branch,pepupyourpatiowithanornamentor twoorgiveplantsheightwithashelvingladder –perfectfordrabcorners.Justswitchobjects aroundwhenyouwantafreshnewlook.

Patio host

Wow your guests with this bar on wheels.

Clockwise from top left: Cream Bird Seed Container & Scoop, £12; Hanging Dragonfly Ornament, set of 3, £6; Cream Buddha Ornament, £18; Abstract Hanging Wall Decor, £8; Gonk Plant Pot Friend, set of 4, £12; Matte Black Outdoor Drinks Trolley, £70; Sahara Print Plant Pot, set of 2, £8; White Textured Plant Pot With Handles, £10; Black Planter Ladder, £60

Clean it up

Double delight

Keep guests happy by using two separate grills –one for meat, and one for veggies.

Enjoythissummertothemaxby bringingyourkitchenoutside andcookingupafeastinthe garden.BankHolidayparty,picnicor diningfortwo?Nosweat.Thesmell offoodsizzlingonagrillintheBritish backgardencreatesthatsummervibe likenothingelse.Ifyouwanttokeepit simple,withabasicbarbecue,orramp itupwitha3-burnergasgrillorpizza oven,we’vegotitcovered.

Onceyourequipmentissorted, includingaccessoriesliketongs,or skewers,headinstoreandpickupall theotheressentialslikeBBQcharcoal, andthefood,ofcourse–chicken drumsticks,sausages,kebabs,corn cobsandsomuchmore.Isyourmouth wateringyet?Timetogetyourgrillon…

Opposite page: Uniflame Classic Big American Gas/ Charcoal 3 Burner Grill, £299

Clockwise from left: Grill Top Pizza Oven, £49 (gas powered); Rotatable Bamboo Short Handle Pizza Paddle, £14; Red Portable BBQ, £18; Black 40cm Trolley Round BBQ, £24; Hexagonal Charcoal Barrel Grill, £69

Flipping marvellous Use a special pizza paddle to dish up the perfect Margherita every time (included with the Grill Top Pizza Oven).

‘Bring

Happy campers

Whether

Unzipthetent, peekoutatthe risingsunand morningmist… With42.2%* ofpeopleinthe UKtakinganannual campingtrip,make2023 theyearyouembracethe freedomofthegreat outdoors.Whetheryoutake alongyourpizzaovenora singlegasstove,orchoose luxeorless-is-bestoptions, letushelpmakeyourpitch perfectthissummer.

Space & comfort Cosy together under the stars in a roomy yurt.

pitching up with friends or family, low-cost, low-effort camping shows us we can still enjoy good times away, even when the pennies are being pinched

WORDS KATRIEL COSTELLO

Editor’s fave!

Lug-a-lot

Carrying your gear is easy-peasy with this sturdy trolley.

And relax…

Comes in a handy 2-pack and folds up – win, win!

Opposite: Ozark Trail Olive Green Yurt Tent (8-person), £145 From top, left to right: 10 Light Linkable Filament Festoon String, £30; Outdoor Scatter Cushion, Tropical Bloom Print (2-pack), £24; Plastic Gin Glasses (4-pack), £8; Amelie Outdoor/Indoor Printed Rug (Furn range), £40; Folding Chair, Strawberry Print (2-pack), £30; Disney Winnie The Pooh 20L Cooler, £13; Wooden Tumbler Tower, £25; Ozark Trail Black LED Lantern, £18; Ombré Tracker Water Bottle, £7; Ozark Trail Black Folding Wagon, £60

the

Tweens wanna play and wanna hang out, so get a new look for the long summer holidays and smash it with these style essentials

My first festival Rock three shades of pink and clashing orange in a vibrant sunshine dress. Sure to become their favourite frock this summer.

This page: Swirl Playsuit, 2-pack (from 4–5 years to 13–14 years), from £10 Floral Top & Shorts (from 4–5 years to 13–14 years), from £10 Left: Colour Block Dress (from 4–5 years to 13–14 years), from £14

kids k ds

Play with style

Looks cool, feels comfy, this is easy daytime dressing for fashion-savvy tweens who want the freedom to jump around and look good.

LEFT: Pokemon Meowth Tee (from 5–6 years to 14–15 years), from £7, Black Ribbed Sliders, sizes 12–6, £5

THIS PAGE, ABOVE: Mono Frill Jumpsuit (from 4–5 years to 13–14 years), from £10

Chunky Black Glitter Fisherman Sandals, sizes 8–4, from £10 Stripy Tee, 3-pack (from 5–6 years to 14–15 years), from £9

LEFT: Barbie Knot Tee (3–14 years), from £7; Peach Ribbed Sliders, sizes 12–5, £5

*Eligibility criteria applies

*Available in selected stores only. Subject to availability

Feel good

Flexitup

If you are not Über-bendy, reach for the yoga strap.

Withregularyogaworkoutsyou cantickoffphysicalfitness, stressreliefandrelaxation.You don’tneedloadsofequipment, either.Yourmovesonthemat willbelimberandlithewith merelyablockforbalance,a strapforstretchandaballfor stability.That’spose powerboosted.

LilacYogaSet,£25

Live your best...

JUNE

Enjoy

of wellbeing

FOCUS ON… IRON

SophieRose, AsdaNutritionist

Iron,aspartofourredbloodcells,isneededfor growthanddevelopment,particularlyduring pregnancyandpuberty.Mengenerallyget enoughfromtheirdiets.Women,ofteninthe 11–18agegroup,struggle1,whichcanleadto anaemia–themostcommonnutrientdeficiency intheworld2.Inourdiets,ironexistsintwo forms:haemandnon-haem.Animalproducts areagoodsourceofhaemironinourdietsand ismorereadilyabsorbedbyourbodies.Nonhaemiron–incereals,beans,greenveg–is hardertoabsorb,butextravitaminCcanhelp.

Sophie’stop3tips

1.Boostironintakewithorangejuiceat breakfast,andeatingvitaminC-richfoodsdaily, suchaspeppersandtomatoes.

2.Whiteflourisfortifiedwithironbylawinthe UKandisvoluntarilyaddedtobreakfastcereals andotherproducts.

3.Checkfoodlabelstoseeifironispresent.

BOXING CLEVER

Everyone should try a new sport, says Geeta Seewoonundun from Essex…

‘After doing a few boxercise classes, I decided to try boxing. I had to pluck up the courage to go but, after my first class, I realised everyone was so welcoming. It is fascinating to be learning the correct ways to perform the movements, and pushing myself out of my comfort zone has had a profound impact. I encourage other people to give it a go – I feel stronger, physically and mentally.’

Mythbuster... Drinkup

if you’redrinkingenoughwater.

a month

winners by getting physical, being sleep savvy and watching your water intake

WORDS COLETTE EARLEY

Officialguidelines°saywe shouldaimtodrinktwolitresof wateraday.Butnewresearch* revealsthereisn’ta‘one-size-fits-all’ rule.Youroptimumamount dependsonyourweight,physical activitylevelsandtheclimatewhere youlive.Searchonlineforhydration calculatorsandfilloneintosee

CONSIDER… SLEEP SYNCING

Creatingaroutinethatencourages yourbodytosleepandwakewhenit naturallyshould,akasleepsyncing, canimprovesleepquality,energy levelsandyouroverallhealth†.Here areafewtipstogetyoustarted…

•Reducescreentimeafewhours beforebed(tryreadingagood bookinstead).

5ways togive your brain abreak

While packing your suitcase for cocktails by the pool may be the first thought that springs to mind when you feel like you need a break, there are a few things you can do day-to-day to allow yourself some much-needed respite…

1

SAY ‘NO’ TO NOTIFICATIONS

The buzz of your phone is enough to send shivers down your spine when you’re trying to mentally switch off. Without notifications, you are in control of when you pick up your phone – allowing yourself some true peace.

2 WRITE IT DOWN

Ever feel like your thoughts are tangled? Grab a pen and paper and jot everything down. This doesn’t need to be structured – the act of getting everything out of your head and onto something tangible will help you gain clarity.

3

HOBBY HAPPY

Something as simple as cooking dinner, knitting or painting will engage you both mentally and physically. Being fully immersed in something this way means your mind is less likely to wander.

4 TIME TO TALK

•Eatyourlastmealafewhoursbeforesnoozing

oziin n

•Limityourcaffeineintake–ideally,noneaftermidday

•Workouttheoptimumtimeintheeveningtofallasleep,based onwhenyourmorningalarmgoesoff.(Apps** likeCalm, HeadspaceandSleepCyclecanhelp.)

•Getahitofnaturallightafterwaking–directsunlighttoyour eyesletsyourbodyknowit’stimetostarttheday.

Chatting away with a friend or loved one is a great way to lower stress levels and distract yourself from whatever has been playing on your mind, releasing lots of feel-good hormones as you go.

5 TREAT YOURSELF

Self-care – a bubble bath, lighting a scented candle or applying your fave skincare can all elevate your mood.

Dress yourself happy

Unleash the positive power of your wardrobe by embracing the dopamine dressing trend* – it’s the fun confidence boost we can all try

*Sources: eprints.hud.ac.uk/id/eprint/13321/1/Paper_JFMM_corrected_track_changes.pdf and The Dress Doctor by Dr Dawnn Karen; **academicworks.cuny. edu/cgi/viewcontent.cgi?article=1802&context=ny_pubs; †nhs.uk/mental-health/self-help/tips-and-support/how-to-be-happier/; °sciencedirect.com/science/ article/abs/pii/S0022103112000200; ^Do Something Different. How to use the other 9/10ths of your personality, by psychologists Professor Ben (C) Fletcher and Professor Karen Pine, published January 2012 by University of Hertfordshire Press; +sciencedaily.comreleases/2011/06/110602122349.htm; ¹sciencedaily. com/releases/2017/11/171110113936.htm#:~:text=Summary%3A,to%20quickly%20finish%20some%20task;²columbia.edu/~ms4992/Publications/2015_ Slepian-Ferber-Gold-Rutchick_Clothing-Formality_SPPS.pdf; ³utstat.utoronto.ca/reid/sta2201s/2012/labcoatarticle.pdf

WORDS SARA CONWAY

Fromtheperfectdate-night shirt,toasuitthatscreams, ‘Hireme!’,ifyou’vewornan outfityouloveyouwillhavefeltthe powerfulconnectionbetweenyour emotionsandyourclothes. Sometimes,thegarmentswegrab inthemorningmakeusfeelmore confident,attractive,andpositive. Andnowthere’sanewtrend encouragingustoreachforthis feelingeverytimewegetdressed –it’scalled‘dopaminedressing’.

Healthy habits

Theideawasbornoutofthe pandemic.Aspeoplesteppedout oflockdownandbackintothereal world,theystartedrethinking whattheyworeeachday**.Atthe sametime,we’veallbeenlooking forwaystomakeourselvesfeel happierandhealthier†.Itmakes sensethatfashionandwellbeing havebecomeintertwined.

Tounderstandhowdeeply clothingaffectsouremotions, weneedtolookattheroleof dopamineinthebody.

‘Whenyouwearsomething youlove,yourconfidenceincreases andyoufeelhappy.Thishappiness stemsfromdopamine,whichisa neurotransmitterinthebrain,’ explainsfashionpsychologistand authorofBigDressEnergy:How FashionPsychologyCanTransform YourWardrobeandYourConfidence, ShakailaForbes-Bell.Dopamine createsa‘feedbackloop’thatmakes usexpecttofeelgoodwhenwe performcertainactions.‘Itmakes usfeelpleasure,motivationand satisfaction,’shesays.

Uniform appeal

Ifdressingforjoysoundslikeit couldbeexpensiveorhardwork, fearnot.Nooneisrecommending doingtheschoolruninformalwear,

ormowingthelawnwhilewearing agown(althoughnooneissaying don’tdothat,either).Themost importantthingwhenchoosing whattowearis:youdoyou.

‘Thewayclothesfeelonyour skin,thememoriestheyconjure, theidentitiestheyexpressor conceal–allofthesethingshave

5easy dopamine hits

Shakaila Forbes-Bell’s quickfire tips

1 Wake up your senses

Red, orange and yellow make us feel more alert and stimulated+. Colours like green and blue make us calm and more relaxed1. Choose the feeling you want to put out into the world.

2 Don’t dismiss old clothes

One thing we all share is a love of nostalgia – a sentimental longing for the past. Clothes are like memory banks. If you choose to wear something that you associate with a happy memory then it will lift your mood.

aproveneffectonyourmood^,’ Shakailaexplains. Youjustneedtotapintothe multi-sensoryexperienceof gettingdressedandallow yourselftowearthecolours, patterns,texturesandfabrics thatmakebothyourheartand emotionssing.

3 Dress for strength

Studies have found people describe themselves using more formal adjectives when wearing formal clothes, and casual adjectives when wearing casual clothes. Wear clothing you associate with confidence to feel confident2 .

4 Have fun Playing dress-up is not just for kids. Wearing clothes that are a far cry from the hustle and bustle of everyday life acts as a symbol of you leaving that life behind, even if it’s only for a few hours.

5 Don’t save ‘best’ for best Research3 shows that when we wear our favourite pieces of clothing, they help us control our emotions, foster a sense of togetherness and even make us feel more outgoing. So why wait?

‘The way clothes feel, the memories they conjure – all of these things have an effect on your mood’

BREAKFAST WITH CHAMPIONS

Asda Community Champion Michaela Hawthorn sits down with Sharon Froggatt, Manager of Collingwood Community Centre in Birmingham

WORDS REBECCA EWING

PHOTOGRAPHS SIMON LEES

‘The door is always open and everyone is welcome’ y e e’ ’

As the name suggests, our Asda Community Champions are the chief cheerleaders of good causes in our local areas. And you’d be pressed to find a more committed supporter than Asda Queslett’s Michaela Hawthorn. She grabbed a cuppa with friend and organiser of local lunch clubs, Sharon Froggatt, to talk about how they’re taking volunteering to the next level.

Sharon: I’ve been running the centre for 27 years and I’m always chasing money! Someone had told me about Asda Foundation grants so I popped into my local store to find out how to apply for funds. They called Michaela and she came downstairs there and then, so I met her straight away.

Michaela: That was more than six years ago now and we’ve got along really well ever since, haven’t we?

Sharon: We’re both really outgoing so it was easy to build a strong friendship.

M: I’ve met up with you pretty much every week since then. I’ll always pop into the centre to see you and will lend you a hand as often as I can.

S: Do you remember St Patrick’s Day? We had a huge lunch planned for 55 people and two volunteers called in sick. We were running around like headless chickens so I called you up and said I was desperate for someone to take meals to the tables. You and Denise [a fellow Asda Community Champion from Minworth] came straight away. I don’t know what we’d have done without you.

M: I absolutely love it, it’s so rewarding. I don’t think many people know how much Asda does for the local community, so I definitely see it as my job to get the word out there.

S: We’ve had quite a few grants from the Asda Foundation over the years,

BREAKFAST WITH CHAMPIONS

from £1,000 to build a greenhouse for our special needs gardening group to £10,000 to buy blinds for the whole centre. That was a really big one. We worked with two groups of young adults with learning disabilities and gave them the chance to choose a picture to go on every blind.

M: You have so much going on at the centre. It really is the heart of the community. We have a lot of older people on the estate and your lunch clubs provide a friendly place for them to go and socialise, and to have a hot meal and a cuppa.

S: That’s why we do our level best to keep prices sensible as much as we can. Today, we had a lunch club with chicken that was donated to us. And we had potatoes, vegetables and salad from our garden, and bananas and custard for pudding. All this for just £5.

M: It’s actually the only chance some of the people who come and use the club will get to have a conversation and the opportunity to connect with another person that week.

S: The door to Collingwood is always open and everyone is welcome to come inside – it’s been like that from the start. I have always asked people what it is they want from the centre, what they’d actually like to see going on. People tell me it feels like an old-fashioned community centre that really belongs to them.

M: Your visitors seem to be very much part of the centre. This is why ` I’m so excited about our network meetings, to see how else we can help not only you and the lunch club but other good causes too.

S: It started out with just 12 of us and there were more than 40 people in attendance at the last meeting.

M: Our members include charities, schools, churches, food banks and community centres just like yours. My Community Champion manager Carys and GSM [General Store Manager] John Perry came down to the last one and they couldn’t believe what they saw. So many like-minded people in one room, helping each other.

S: For me, the Birmingham region has come to feel like a family. We’ve all worked so well together now on lots of different projects and there are many

more coming up in the future. Although it’s a job, it’s also our social life.

M: At the moment, I’m on cloud nine about how well it’s going. My hope is that we inspire other Asda Community Champions to set up similar networks. In fact, we’re about to set up a network in Sutton. When you do things like this, where you can see the benefit in the local community, it’s just so rewarding.

To find out about our Community Champions and how you can get involved, keep an eye on the community board in store. For more information on how the Asda Foundation works and is helping to support communities this year, visit asdafoundation.org.

The breakfast: Michaela (right) tucked into a bacon toastie while Sharon had a full English, before they set off to plan the next lunch club

The venue: Clare’s Café, Birmingham

What’s on my plate…

Busy chef James Martin talks potatoes, hitting the road and why his drive looks like Glastonbury Festival

How’s 2023 been treating you so far, James?

Busy.Hospitalitywise,it’sstillhard workandwe’refacingthesame problemsaseveryoneelsewithrising costs,energybillsandstaffing.But we’vejustopenedanewvenue [TavernatTheLygonArms]andthere arelotsofotherexciting developmentsinthepipeline.Away fromtherestaurants,I’masbusyas everwithTVshowsandanupcoming tour.Atthemoment,mydrivelooks likeGlastonburyFestivalasI’m filmingformySaturdayMorningshow. Otherthanthat,I’llbefilmingaseries inSpainforITV.Soundslikeadream gigbutit’shardwork–wefrequently putin19hoursofdayoffilming.

What’s coming up?

It’sallaboutJerseyRoyals,which Ibelieveistheworld’sgreatestpotato. They’reactuallysellingfewerJersey Royalsnowthantheywere15years agoeventhoughit’soneofthemost highlyprizedingredientsin professionalkitchens.Iwantto encouragepeopletomakethemostof thisuniqueproductthat’sgrownright onourdoorstep.There’snowhereelse intheworldthatproducesthis brilliant,versatileingredientand that’swhatmakesitsospecial.I’llbe sharingeasyrecipesandshowingthat fresh,seasonalingredientslikethe JerseyRoyalarebestwhenyoulet theirnaturalflavourshinethrough.

You’re a grower yourself. What should we be looking out for in the supermarket?

Ifirststartedcookingasayoungkid usingthefoodmygrandparentsgrew ontheirallotment,soI’vealways grownmyownfruitandveg,and valuedtheimportanceofeating seasonally.Thiswayofeatingis embeddedintheFrenchpsycheand forgoodreason:it’seconomical(when produceismoreabundant,theprice goesdown)andyougettheverybest flavours.Tomatoes,whenthey’rein season,arejustamazing.Overthe comingweeks,lookoutforasparagus, JerseyRoyals(obviously)andthe humbleBritishpea.

You’re a busy man – how do you find time for you?

Mycalendargetsbookeduptwoyears inadvance–butIdotrytogetto certaineventsthroughouttheyear. IloveF1andclassiccarssoIgoto BahrainandGoodwood.Ialsoplay guitarinaband.Weplayeverywhere fromlocalpubstofestivalsof34,000.

What can we expect from your upcoming tour this autumn? Abitofeverything–livedemos, cookingtasksandmusic.Istillget ahitofadrenalinewhen Iseemyname inlights. People travel

fromfarandwidetocomeandsee me,whichisveryhumbling,soI’ll definitelyputonashowforthem.

Whose dishes are you hoping to eat this year?

BjörnFrantzénhasopenedup arestaurant[StudioFrantzénin Harrods].He’sanamazingchefand Ican’twaittogothereandtryhis food.Thegoodthingaboutdoingthe SaturdayshowisthatIgettheworld’s topchefscomingtomyhouseand cookingforme,soIdon’tneedtogo veryfartoeatthebestfood.

4quick-fire questions

If you were a pudding… I’d be a Yorkshire pudding, of course. Made with 8 eggs, 8oz of flour and a pint of full fat milk

Scrambled, fried or poached? None. I spent 10 years doing the omelette challenge on Saturday Kitchenand it put me off for life.

What’s always in your basket?

Salt. I love salt – lowly table, sea salt, rock salt… That, and butter.

Favourite cooking hack?

When barbecuing steak, sprinkle a beef Oxo cube over it just before you serve it.

WORDS REBECCA EWING

Asda Sweet Potatoes, just £1.20 1kg bag