Asda Magazine - October 2023

Take a peek at our ghoulish costumes

on page 80

Itmaybeautumnoutsidebutwe’reallaboutbringingyou comfortwithwarmingrecipes,wardroberefreshesand asprinklingofpumpkinspicefortheseason.Beingable tosnuggleupathomewithascentedcandleandahearty casseroledishintheslowcooker–likeonp22–arethe thingsthatmakeOctober.Andit’sabouttreats,likeourtoffeeapplepavlova coverstaronp26,whichhasanautumnaltwistusingplumpblackberries. Countingdownthedaysuntilspookyseason?We’vegotyoucovered. Getyourfrightonandcelebratefamily-stylewithmatchingcostumesandpjs onp80.Putonascarilyfabulousandsuper-funspreadwithourHalloweeninspiredbites.Myniecesandnephewswillsquealatthe‘s-lime’tartswith googlyeyesonp55.Whatareyoucookingupinthekitchen?Sendusaphoto! OctoberisalsoBreastCancerAwarenessMonth,sohereisyourreminder frommetomaketimetoregularlycheckyourself;headtoasda.comforour TickledPinkguideonwhattowatchoutfor.

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

Counting sheep

Frightfully good

Bonfire Night recipes warm their hearts on page 58

Drift off in style and donate to breast cancer charities with these pjs. See page 87

Leave your guests in awe with these easy Halloween party dishes on page 54

It’stimetogetcosy…

WIN £250!

What’s

W

Take our READER SURVEY on p85 and tell us what you think about our mag – you could win a £250 Asda gift card

inside

26 COOK THE COVER

Picked up the mag for the dreamy pavlova? Make it in 7 simple steps

09 11¾THINGS TO LOVE THIS MONTH

A first look at the new bargain buys to tempt you in the Asda aisles this month

14 STACEY SOLOMON

After launching her new home range, Stacey talks all things cosy and looks forward to family time this half term

Love to eat

It’s all about comfort this month with these quick and simple meals

18 WEEKDAY WARMERS

Hearty, hassle-free recipes to keep you going during the colder months

25 CHALLENGE GINO

Gino shares an easy, fruity pudding that will keep your diners happy

28 THE TASTEMAKERS

From farm to fridge, learn how we bring you the best British milk from Arla – and how your purchase supports the farmers

35 EVERYDAY HEROES: OATS

Sweet or savoury – try these tasty and affordable recipes that champion the humble oat

38 STICK OR TWI T

We all love a chilli but this dumpling topper will be your new favourite

45 BACK TO YOUR ROOTS

These bold, colourful dishes use the best seasonal veggies and pack a punch to brighten up your autumn

52 HAUNTED HOUSE PARTY

Cook up a delicious, spooky spread with minimal effort this Halloween

57 MY KIND OF… BONFIRE NIGHT

Bring all the sparkle to your celebrations with these fiery recipes from our readers

64 MIMI’S WAYS TO SAVE

Mimi Harrison gives her hot take on how to make your money go further

look

Feel good

The Asda Magazine team

Editor Jessica Timms

Content Planners

Liam Hunt, Nancy Stockdale

Content Co-ordinators

Natalie Graham, Charlotte Woodhead

Senior Content Manager

Jenni Bass Editor Alex Drew

Consultant Editor

Rebecca Denne

Art Director Hayley Ward

Editorial Director

Dan Linstead

Food Editor Clare Knivett

Design Director Will Slater

Art Editors Kit Cheung, Laura Phillips

Chief Sub Editor

Katriel Costello

Writer/Sub Editor

Louisa Streeting

Client Director Clair Atkins

Account Director

Kayleigh Varnam

Account Manager Maria Rees

Workflow Manager

Lisa Houghton

With thanks to:

Rachel Beckwith, Lou Cassell, Beth Emery, Adam Hylands

Miriam Nice, Clare Watters

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.

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

• Help you to reduce your 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

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

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.

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.

Asda Miles the Millipede, £7 (serves 12); Asda Mummy Mini Loaf Cakes, £3 (4-pack); Ghost Twin Pack Cupcakes, £1.75 (2-pack); Asda Halloween Cupcake Platter, £5 (9-pack); Asda Dipped Halloween Cakes, £2.50 (12-pack)

3Fresh faced

Building your dream skincare routine doesn’t have to cost the earth. New at Asda, Tiger Moon is your trusted bathroom fave for cleansing, toning and moisturising. With four ingredient-led ranges to suit many skin types, Tiger Moon has products to protect and plump during the day and to repair and restore at nighttime. Vegan and cruelty-free, starting from £3*

Stay safe on Bonfire Night

Bonfire Night is fast approaching (5 November), which means roaring fires, sparklers and lots of big bangs – but often our pets will find this time unsettling. Hiding, restlessness and not eating or drinking can indicate signs of distress.

Asda Money offers pet insurance to suit different budgets. If you’re looking for some advice on your pet, remember that Asda Money pet insurance policies include 24/7 access to vets, a free symptom checker and expert tips to keep your furry friends calm. Take a look at money.asda.com for different pet insurance options. For more tips on how to keep your pets calm during fireworks season, head to the Asda Money website. money.asda.com/help-and-support/ money-blog/pet/how-to-keep-dogsand-cats-calm-during-fireworks

Acosycup

Bring the barista experience home with our new seasonal coffee range. A cup of your favourite autumnal flavours will be ready in a flash – just add water, top with squirty cream and enjoy snuggled up on the sofa to get you through those chillier days. Asda White Chocolate & Hazelnut Latte, £3/216g; Asda Turmeric Latte, £3/225g; Asda Pumpkin Spiced Latte, £2.50/126g

5

Get

youryellowearsready –we’regearingupforChildren inNeedon17November.Look outforspecialpurchasesinthe Georgerangeormakeaonetimedonationatbbcchildren inneed.co.uk/asda

6

Also known as the festival of lights, Diwali is observed by Hindus, Jains and Sikhs all over the world. Celebrations last for five days from 10–14 November, with families coming together on 12 November to exchange gifts and share food. Why not rustle up your own feast by shopping for Diwali, looking out for fine foods from KTC! groceries.asda.com/event/diwali

7 MUNCHING THE NUMBERS: SPANAKOPITA TOASTIE =

Asda Delicately Sweet Dill

Enjoy a slice of the Mediterranean with a toastie filling inspired by the flavours of this savoury Greek pie. Cook the spinach, cool, then squeeze out excess moisture. Chop finely and mix with 10g chopped dill and 60g garlicky soft cheese, season to taste. Use to fill up 2 sandwiches with 4 sourdough slices and brush the outsides with olive oil. Dry fry for 3–4 mins each side until golden and hot. Cut each one in half and enjoy!

**Pudsey Mug in store 2 November.

Asda Garlic & Herb Roulé

Pudsey kids T-shirt (4–14 years), from £5; adult T-shirt (S–4XL), £10; Pudsey Mug, £4

LOOK AHEAD

8Think Pink

Look out for our special pink branding across 150 different products with Asda Tickled Pink this October. These cute cherry-topped cupcakes are part of the range for Breast Cancer Awareness Month. With each purchase, you’ll be donating* to our charity partners, Breast Cancer Now and CoppaFeel!, to help fund better breast cancer treatments, education and support.

Asda Tickled Pink Cupcakes, £1.50/2-pack

11

Roast it, mash it or blitz it into a soup – this robust root vegetable has a natural sweetness and a fantastic colour. Top tip: microwaving your squash for just a couple of minutes will make it easier to peel.

AHEAD FOR CHRISTMAS

This month, cross one thing off your festive checklist. Book a Christmas slot and get all your food delivered ready for the big day or collect in store. Christmas slots open for Delivery Pass** customers on 3 October and 10 October for all other customers. There’s lots of festive groceries to choose from and you can continue to amend your order until 11pm the day before your delivery or collection at asda.com/groceries

Win a Year of Good Living worth a total of £1,500!

Six winners will receive a good living prize every month for a year, including the choice of a luxury spa weekend or UK cottage stay!

To enter, buy any Benecol pack and scan the code or visit BenecolPromo.com

One bottle a day to lower cholesterol

UK, 18+. Opens 20/09/2023 –31/10/2023. Purchase & internet access required. Retain receipt. Purchase Benecol product, visit www.benecolpromo.com, enter details & upload receipt to enter. Weekly prize draws, 6 prizes total. One entry per person/per receipt/per week. Prize: A year of good living - 12 monthly prizes including spa/cottage stay & lifestyle e-vouchers. Max 1 prize per person. Exclusions apply. Full T&Cs: www.benecolpromo.com. Plant stanol ester has been shown to lower cholesterol. High cholesterol is a risk factor in the development of coronary heart disease. A daily intake of 1.5-2.4g of plant stanols has been shown to lower cholesterol by 7-10% in 2-3 weeks.

The season

ofsnuggle

This month, Stacey Solomon celebrates not one but two birthdays while also craving comfort food and family time

Helloagain!It’sallsystemsgo hereintheSolomon-Swash household.Meandmy daughterRosebothhaveabirthday thismonth–onthesameday–soI’ve beenbusyplanningforthat.It’scome aroundsoquickly.Ilovethatwehave thesamebirthday–andatthreeyears old,Roselikesittoo,althoughwho knowswhatshe’llthinkinthefuture. What’sgreatisthatwhensheturns 18,it’llbemy50th…I’malreadylooking forwardtoamassivefamilyparty tocelebratethosebigonestogether. Itseemslikeagesaway,butIlookatmy boysandhowquicklythey’vegrown, andIknowtimewillflyby.

Rexispoopedafterhisfirsthalfterm atschoolandI’msoproudofhowhe’s settledin,butbetweenyouandme,I’m readyforusalltohavesomeproper familytimetogether,sohalftermcan’t comequicklyenough.Idon’tknow aboutyou,butI’mallaboutmaking memorieswithmylot.Itdoesn’thave tobesomethingbigorspecial.Quite

often,it’sthesmallstuff that’sthemostmagical: thosecosynightsonthe sofainfrontofamovie, whenyou’reallsnuggled upunderthesame blanket,orplayinggames infrontofthefirewhen you’realljusthappytobe together.Untilsomeone hasastropaboutlosing, thatis…It’stimeslike thatwhenIdon’tmindif it’srainingoutside.Notifit meansIgetextracuddles!

It’saroundthistimeofyearthat Istartcravingcomfortfood.We’reall thesame,right?Passthecarbs!My ‘mouldyvegsoup’isahouseholdfave (evenifitdoesn’tsoundthatappealing). Ibasicallyputallthevegthat’sseen betterdaysintoabigstewwith dumplings.It’seasy,thekidsloveit,and itmakeseveryonefeelwarmandcosy.

Abigthankyoutoeveryonewho messagedmeaboutmy‘AtHomewith StaceySolomon’rangethatlaunched lastmonth.I’mhonestlysoproudof everythingwecreated,anditmeans alotthatyoulikeittoo.It’sverysurreal goingintoAsdatodomyweeklyshop andseeingthingsontheshelves.There willbelotsmoreinthecomingmonths, sowatchthisspace.

Seeyounexttime…

Loadsoflove,Staceyx

‘This month I’m… …all about birthday party inspo. From decoration ideas all the way through to sandwiches, snacks and the cake itself, I’m in research heaven. As you know, I try not to give my kids a tonne of sugar, so there’ll be lots of healthy treats too. Savoury muffins are always popular with my lot and we love anything you can dunk in houmous. How do you celebrate your special occasions? Send your ideas my way.’

Asda Unicorn Cake,

‘Half-term can’t come quickly enough’

FUELLING YOUR LUNCH

Natural protein made easy

Our Easy Tuna Fridge Pot is ready to eat and comes in an easy-to-open, fridge-friendly pot. Like all our tuna, it’s packed with natural protein which is why we’re Proud Protein Partners of ParalympicsGB. With an Easy Tuna Fridge Pot you can enjoy making protein-rich dishes straight from the pack.

Available in-store now. For delicious, protein-rich recipe ideas, visit john-west.co.uk or scan here Protein

WHAT’S FOR DINNER?

Weekday warmers

Craving a comforting dish during a cold spell? Cosy up with these home-cooked favourites to get you through the week with minimal fuss

RECIPES GABRIELLA ENGLISH PHOTOGRAPHS JOSH CAMPBELL

Sausages with roasted parsnip hash

Colour-popping veggies shine like jewels in this hearty traybake everyone will love.

Serves 4 | Ready in 1 hr 10 mins

Faff factor | GF DF MF LF |

• 500g pack parsnips, peeled and cut into 2cm chunks

• 4–5 medium carrots, about 500g, cut into 2cm chunks

• 3 medium baking potatoes, about 650g, cut into 2cm chunks

• 2 tbsp vegetable oil

• 2 fresh rosemary sprigs, leaves picked and roughly chopped

• 2 x 200g packs Brussels sprouts, halved

• 2 red onions, halved and cut into 1cm thick wedges

• Asda Extra Special 6 Cumberland Pork Sausages

• 4 eggs

• ¼ x 25g pack fresh chives, finely snipped

1 Preheat the oven to 220°C/200°C fan/gas 7. Add the parsnips, carrots and potatoes to a large baking tray, drizzle over 1 tbsp oil and add the rosemary, season with salt and pepper then toss everything together and spread out evenly across the tray. Roast for 25–30 mins, turning halfway through, until tender and going golden brown.

2 Once the vegetables in the oven are ready, carefully add the Brussels sprouts and onion wedges to the tray with ½ tbsp oil and season. Toss everything together really well, then lay the sausages on top and return to the oven for a further 25–30 mins, until the vegetables are tender and the sausages are cooked through.

3 When the traybake is nearly ready and still in the oven, heat the remaining ½ tbsp oil in a large non-stick frying pan. Crack in the eggs, season with salt and pepper and cook to your liking.

4 To serve, cut the cooked sausages into bite-size pieces then return them to the tray and mix everything through. Divide the sausage hash between four plates then top each one with a fried egg and some chives.

Roasted chickpea and butternut squash burritos

Turn up the heat with these punchy loaded wraps. Need to adjust the spice? Cool it down by reducing the level of chipotle paste or with a dollop of yoghurt.

Serves 4 | Ready in 1 hr 10 mins

Faff factor |

• 1 medium butternut squash, around 750g, peeled and cut into 2cm chunks

• 2 tbsp vegetable oil

• 1–1½ tbsp chipotle paste

• 1 tbsp tomato purée

• 2 tsp smoked paprika

• 2 tsp ground cumin

• pinch of ground cinnamon

• 1 tbsp Aspall Classic Red Wine Vinegar

• 3 garlic cloves, crushed

• 2 x 400g tins chickpeas, drained and rinsed

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

• 2 red onions, halved and cut into 1cm thick wedges

• 150g cherry tomatoes, halved

• 1 lime, juice only, plus wedges to serve

• Asda 8 Wholemeal Wraps

• 85g bag watercress

To serve (optional)

• Asda Mexican-Style Jalapeños

• tomato salsa

1 Preheat the oven to 220°C/200°C fan/ gas 7. Add the butternut squash to a large high-sided roasting tray, drizzle

over 1 tbsp oil and season with salt and pepper. Roast for 25 mins, turning halfway through, until lightly browned.

2 Meanwhile, in a small bowl combine the chipotle paste, tomato purée, smoked paprika, cumin, cinnamon, vinegar and garlic with the remaining 1 tbsp oil and set aside.

3 When the butternut squash is done, add the chickpeas, peppers, onions and tomatoes to the tray along with the spice mixture. Season, then mix well until everything is evenly coated. Return to the oven and roast for a further 30–35 mins until the vegetables are tender and everything is golden brown. Stir through lime juice then taste and adjust the seasoning.

4 To serve, warm the wraps then pile the filling into each one with plenty of watercress and jalapeños, if using. Fold over the ends and roll up to seal. Serve two wraps per person, with tomato salsa and lime wedges on the side.

Thai cod bites with lime dipping sauce and salad

Tuck into these zingy appetisers – they’re full of goodness!

Serves 4 | Ready in 45 mins

For the salad

• 50g peanuts, unsalted and raw

• 2 medium carrots, about 350g in total, trimmed and peeled

• 1 cucumber

• 1½ limes, juice only

• ¼ x 30g pack fresh mint leaves, chopped (some left whole, to garnish)

For the cod bites

• 400g pack Asda 4 Cod Fillets, defrosted

• 30g pack fresh coriander, roughly chopped

• 3 tbsp Asda Red Thai Curry Paste

• 25g fresh ginger, peeled and grated

• 2 garlic cloves, crushed

• 4 spring onions, trimmed and thinly sliced

• 1 egg, beaten

• 3 tbsp desiccated coconut

• ½ tbsp fish sauce

• 1½ tbsp vegetable oil

For the dipping sauce

• 2 limes, juice only

• 1 fresh red chilli, deseeded and very finely chopped (plus extra to serve)

• ½ tbsp fish sauce

• 1 tbsp runny honey

1 Preheat the oven to 200°C/180°C fan/gas 6. In a dry frying pan over a medium-high heat, toast the peanuts for 3–4 mins until golden brown all over. Set aside to cool.

2 Pat the cod pieces dry then cut into 2cm chunks. Set aside 2 tbsp coriander for the dip. Add the fish to a food processor with the remaining ingredients for the cod bites, except the oil. Pulse the mixture until it just comes together but still has some texture. Transfer to a bowl and divide

Food styling: Helen Upshall, Props: Jaine Bevan

into 20 patties, each about 5cm wide.

3 Heat half the oil in a wide non-stick frying pan over a medium-high heat. Once hot, add half the cod bites and fry until golden brown, about 2 mins each side. Don’t worry about cooking them through at this stage as you will do this in the oven. Transfer to a baking tray and repeat with the remaining oil and fishcakes. Once they are all browned, cook in the oven for 6–8 mins until cooked through.

4 To make the salad, use a peeler to cut long strips of the carrot and cucumber, discarding the core of the carrot and the seeds of the cucumber. Add to a mixing bowl along with the lime juice and chopped mint, season with salt and pepper and toss together. Roughly chop the toasted peanuts. In a separate bowl, combine the ingredients for the dipping sauce including the remaining coriander. Set aside.

5 Once the cod bites are cooked, arrange them on a platter along with the salad and dip. To serve, scatter the whole mint leaves and peanuts over the salad with lime wedges on the side and more chilli, if you like.

Cook’s tip: Remember not to blend the cod bites mixture for too long as it can make them tough.

Leftovers tip: Use up the remaining cucumber seeds in smoothies and chop the carrot into soups or sauces. Serving suggestion: Dish up with steamed jasmine rice or rice noodles.

It’s party season

Thinking about putting on a buffet or hosting a dinner? This dish would make an elegant starter or fun finger food.

WHAT’S FOR DINNER? WEEKDAY WARMERS

Chicken and wild mushroom casserole

Creamy, comforting and all in one pot – what’s not to love?

Serves 4 | Ready in 45 mins

Faff factor | EF

• 1 tbsp vegetable oil

• 2 x 490g pack Asda Tender Chicken

Breast Portions (4 chicken breasts)

• 1 onion, finely chopped

• 2 medium carrots, finely chopped

• 2 celery stalks, finely chopped

• 250g Asda Mild & Versatile White

Mushrooms, thinly sliced

• 3 garlic cloves, crushed

• 6 sprigs fresh thyme, sprigs picked and roughly chopped

• 2 tbsp plain flour

• 400ml chicken stock, made with 1 low salt stock cube

• 150g pack Asda Extra Special Wild Mushroom Sauce

• 1 tbsp cider vinegar

• 2 tsp Dijon mustard

• 300g pack fresh spinach

1 Preheat the oven to 200°C/180°C fan/gas 6. Add the oil to a large ovenproof casserole dish set over a high heat. Once hot, add the chicken and fry until deep golden brown on both sides, about 3–4 mins each side. When cooked, transfer to a plate then lower the heat to medium and add the onion, carrots, celery and mushrooms. Cook, stirring, until lightly browned and softened for 5–6 mins. Scrape up any browned bits from the bottom of the pan as this will add extra flavour.

2 Add the garlic and most of the thyme (reserving some to garnish) with the flour and cook, stirring, for 1 min. Slowly add the chicken stock, stirring all the

time, then add the mushroom sauce, cider vinegar and mustard. Next, return the chicken to the pan and season with salt and pepper. Bring to a simmer, then carefully transfer to the oven and bake uncovered for 25 mins, until the chicken is thoroughly cooked through and the sauce has thickened slightly.

3 Once the chicken is cooked, add the spinach to the pan, stirring between batches to wilt it slightly. Taste and adjust seasoning, then serve with the remaining thyme scattered on top.

Cook’s tip: To cook in a slow cooker, get the casserole to the point at which everything has just come to a simmer in the pan, then carefully transfer to a slow cooker and cook for around 3–4 hours on low until the chicken has

cooked through and the sauce has thickened to your liking. Add the spinach for the final 20 mins, until wilted. To cook this meal on the hob, simmer for 25 mins, stirring occasionally, until the chicken is cooked all the way through and the sauce thickened, then adding the spinach until wilted.

Serving suggestions: Baked potatoes, a creamy mash, crusty bread or tagliatelle all go well with this dish.

Mix it up

Green veg and goat’s cheese omelette

Light, fresh and fluffy, this simple recipe will be your new weeknight saviour. When serving up, keep the omelettes warm by covering with foil or another plate on top.

Serves 4 | Ready in 30 mins

Faff factor | V GF

• low-calorie cooking spray

• 2 leeks, trimmed, halved and thinly sliced

• 150g frozen spinach, defrosted

• 2 x 150g packs sliced kale, stalks discarded

• 2 garlic cloves, crushed

• 1 lemon, zest only

• 12 eggs

• 40g Asda Smooth and Mild Goat’s Cheese, cut into small chunks

• walnuts, chopped (optional)

• green salad, to serve (optional)

1 Place a large non-stick frying pan over a medium-high heat and spritz with cooking spray. Add the leeks and cook,

stirring occasionally, for 4–5 mins until softened. Drain any excess liquid from the spinach, then add this to the pan along with the kale, garlic and lemon zest. Season with salt and pepper and cook, stirring, for 2 mins until starting to wilt, then add a splash of water and cover with a lid. Stirring occasionally, cook for about 8 mins. Add a splash more water if needed.

2 When the veg is cooked, taste and adjust the seasoning, then set aside. Crack 3 eggs into a bowl, season with salt and pepper and beat. Place a small non-stick frying pan over a medium heat and spritz with cooking spray.

3 Once hot, add the beaten eggs, tilting so they fill the pan. Leave to cook for about 30 seconds, then use a spatula to pull the edge to the centre so the

uncooked egg runs into the gap. Repeat until almost all the egg is cooked, then cook over a low heat for a further 1–2 mins until the egg is cooked through and the base is light golden brown, lowering the heat if needed. Add ¼ of the vegetable mixture and ¼ of the goat’s cheese to one half of the omelette, then carefully fold over the other side to cover.

4 Gently slide onto a plate and repeat with the remaining ingredients until you have 4 omelettes. Scatter with walnuts and serve with a green salad, if using.

Why not swap in another green, like cavolo nero for kale or crumbled feta instead of goat’s cheese?

Gino

Icanfindadeliciousdessertforanyoccasion.Ihavejust theideathatyouwilllove–myblackberrysorbet.I’vesuch happymemoriesfromwhenIwasaboy,foragingand eatingblackberriesuntilmymouthandhandswereso purple-stained,mymumhadtoscrubmeclean.And,Julie, youwillonlyneedthreeingredients,soitwon’tbeanissue withyourintolerancesorcostverymuchatall.

So,takeasmallsaucepan.Intherewe’regoingtoput 250gofsugarwith750mlwater.Warmoveralowheatfor severalminutesuntilthesugarhasdissolved,stirring occasionally.Increasetheheattomediumandbring totheboil.Simmerfor1–2minsthentakeofftheheatand leaveittocool.Thisisyoursugarsyrup–it’saseasyasthat. Next,takesomebeautifulblackberries,around600g. Blitztheminafoodprocessororblenderuntilsmooth. Putasieveoveramediumbowlandpushthispulpthrough withawoodenspoon,leavingbehindtheseeds.Youcan discardthese.Tipintothecooledsugarsyrup–justlook attherichcolour…Now,stirinthejuicefromtwolemons

Your secret weapons…

Pourthemixtureintoashallow,2-litrecontainerthat isrigidandfreezer-proof.Coverandfreezeforatleast4hrs or,evenbetter,overnight.Removethesorbetfromthe freezerandblitzagainusingafoodprocessororblender. Thisisgoingtobreakdowntheicecrystals.

Whenthesorbetissmooth,putitbackinthefreezerfor atleast4hrsorovernight.Now,itisalmostready.About 10minsbeforeyouserve,takethesorbetoutofthefreezer. Thiswillsoftenitslightly.Servescoopfulsinbowlsor glassesalongsideabottleofProseccoandyouhavean amazingwaytoendthemeal.Buonappetito!

Need a superb pudding that everyone can enjoy? Just ask our favourite Italian chef…

Gino, I’m lactose, coconut and soya intolerant. I need ideas for a simple but delicious fruity dessert that won’t cost the earth and is easy to make. I really love berries, especially in the autumn months…

JULIE, BY EMAIL

Gino D’Acampo Hand Blender, £17

Gino D’Acampo MultiAttachment Blender, £28

Autumn’s delight

Savour crisp autumn flavours in a heavenly dessert and indulge in layer upon layer of luxury…

Toffee apple pavlova

Divine crunchy and creamy textures with melt-in-your-mouth meringue.

Serves 16 | Ready in 1 hr 45 mins, plus cooling

Faff factor | V GF

For the meringue

• 6 egg whites

• 100g light brown sugar

• 175g caster sugar

• ½ tbsp cornflour

• 1 tsp Asda White Wine Vinegar

For the caramelised apples and toffee sauce

• 70g butter

• 6 eating apples (red, green, or a mixture), cored and cut into 1–1.5cm wedges

• 70g light brown sugar

• 70ml double cream

To serve

• 530ml double cream

• 300ml Greek yoghurt

• 50g blackberries

• 30g pistachios, toasted and finely chopped

1 Preheat the oven to 150°C/130°C fan/ gas 2 and line two large flat baking trays with baking paper. Put the egg whites into a large bowl or into a stand mixer. Whisk until soft peaks form. Mix the light brown sugar and caster sugar together in a separate bowl. While whisking, use a tsp to gradually add all the mixed sugars into the egg white until you get a thick glossy meringue – this step should take around 5 mins. Whisk in the cornflour and vinegar.

2 Meanwhile, roughly draw two 18cm circles onto 2 sheets of baking paper. Place each onto 2 large flat baking sheets, flipping the circles of paper over so the pen marks are face down. Divide the meringue between each sheet and spread out to fill the drawn border, so it’s in a circle, about 4–5cm high.

3 Bake the meringues for 1 hr 30 mins, then switch off the heat and leave to cool completely in the oven.

4 To make the caramelised apples, heat ½ the butter in a large frying pan until foaming, then add the apple wedges. Fry for 5 mins or until golden all over. Add ½ the sugar and continue to cook for a further 5 mins until the sugar has melted and is bubbling and the apples

are glossy and tender. Remove the apples from the pan with tongs and set aside, leaving some of the butter and sugar mixture behind in the pan.

5 Reduce the heat to very low or turn the heat off completely and add the remaining butter and sugar. Stir well until everything is melted, then stir through the cream until a smooth and glossy toffee sauce forms. Set aside. If the butter separates, remove from the heat and whisk in 1–2 tsp boiling water until it comes back to a glossy sauce.

6 When you’re ready to serve, whip the double cream to soft peaks. Stir through the Greek yoghurt to incorporate well.

7 To construct, place one meringue on a plate, top with ½ of the cream, and ⅓ of the apple wedges. Place the other meringue on top and finish with a billowy layer of the remaining cream, pile on the remaining apple wedges, drizzle over the toffee sauce and scatter blackberries and chopped pistachios.

RECIPE LIBERTY MENDEZ PHOTOGRAPH JONATHAN GREGSON

Cook’s tip: Make all the different elements in advance and construct the dessert when your guests come round. Storage: Keep the meringue stored in an airtight container for up to 2 days. The fillings will keep stored in an airtight container in the fridge for up to 3 days. Leftovers tip: Whisk a spoonful of toffee sauce into your coffee for a decadent latte, or use as a topping for ice cream.

BUDGET SAVVYONLY

33p A SERVE

Field ld of

A pint or two of nourishing British milk is a staple in most fridges, but what about the farmers and herds that get it there? Meet David whose cows produce quality dairy for Asda

dreams

Asda Arla Farmers Milk, £1.70/4 pints

WORDS HELEN RENSHAW PHOTOGRAPHY CRAIG ROBERTSON FOOD PHOTOGRAPHY JOSH CAMPBELL

Thenexttimethesightofcowslying downinafieldsendsyourunningfor shelter,rememberthewordsofdairy farmerDavid.‘Cowslyingdownmeans it’sgoingtorain?Absoluterubbish!’ hescoffs.‘They’remorelikelytobesunbathing.’

YoucantakeDavid’swordforit.He’sbeen workingwithdairycowsallhislifeandknowseach ofhis500-strongherdbyname.Heevenhashis favourites,althoughhe’sreluctanttosaywhich oneofhiscowstakesthetopspot.

‘Cowsallhavedifferentfaces,andeachhas herownquirksandpersonality,’hesays.‘Some arelazy,someenjoyacuddle.Thereareextrainquisitivecowswhobreakintomum’sgardenand havetobedrivenout,bosscowswhocalltheshots andfamilygroupswhospendmostoftheirtime hangingouttogether.ButI’veneverknownacow thatcanpredicttheweather.’

David’sfamilyhavebeendairyfarmingonthis gloriousstripofCumbriabetweentheIrishSea andtheLakeDistrictforsolongthattheorigins arelostinthemistsoftime.They’vebeenattheir currentbasesincethe1850s,andthreegenerations currentlyliveandworkthere.David’sparents, sisterandher11-year-oldson–wholovesnothing betterthanhelpingoutwhennotatschool–areall partoftheteam,alongwithfouremployees.

Everyday,thefarmsuppliesfreshmilk toArla,whichistheUK’slargestdairycooperative. Arlahasaround2,000farmersintheUK,providing

alltheAsdafreshBritishmilkinthedairyaisle. ‘BeingpartofArlaisgreatforus,’saysDavid.‘All theprofitsgobacktothefarmersandourvoices arealwaysheard.’

ArlaFarmersMilkisavailableatAsdaand,for eachbottlesold,Arlagivesanextra25pback tothefarmers.Together,ArlaandAsdaareproud tosupportthefarmersandbydoingsotheystrive toproducethebestqualitymilktohighstandards foreveryonetoenjoy.

Backatthefarm,eachofthefamilymembers hasaroletoplay.David’ssisterVictoria,for example,isatrainedvetinchargeoftheherd’s welfare.‘There’sneverbeenanydoubtI’dcarry onthefamilytradition,’saysDavid.‘Mychildhood memoriesinthisbeautifulplacearesohappy,and Ilovedgoingtothemilkingparlourwithmydad fromaveryyoungage.’

Caring environment

David’s family has been farming for generations. It’s a truly family affair with David’s parents, sister and even his nephew, aged 11, who likes to help out after school

‘Ididspendafewyearsworkingawayfromthe farmjusttobesure,butI’vebeenbacksinceIwas 25andneverregrettedit.Farming’salifestyle,not ajob–youcan’tjustturnyourphoneoffattheend oftheday.Butit’sinmyblood,andformethebest bitisseeingourcowshappyandmilkingwell.

‘Yes,therearedarkwinterdayswhenlifefeels tough,’saysDavid.‘Butthentherearespringdays whenthesmelloffreshlycutsilagefillstheairand thesunshinesalldayontheCostadelCumbria. Onthosedays,you’llfindmebeltingtunesout whileIwork,andeveryonehastoputupwith it–includingthecows.’

Thefarmisseton650acresofrollinggreen pasturesdottedwithbeautifulwoodlandand sweepingstreams.Thecowresidentsofthisidyll aremagnificentHolsteins.

David’sdaystartsat6amforhisfirstmilking session,thenhechecksovereachcowinthe entireherdbeforeheadingbackhomeforawellearnedbreakfast.Afterwards,it’stimeforDavid’s favouritejob–hehasaround25calvestolookafter atanygiventime,andeachoneisfedbyhanduntil theycanbeweaned.‘Everyonelovesbeingwith thecalves,’hesays.‘They’resofriendlyandtendto haveamadhalfhour,runningandjumpingabout.’

Afterthat,it’slunchtime–andit’smorethan likelythatdairyproductswillfeatureprominently onthemenu.‘I’mabigfan,’saysDavid.‘We grewupdrinkinglotsofmilk,andIstilllove milk,cheeseandyoghurt.Mum’safantastic cookwhooftenusesmilkandcreamincooking –dauphinoisepotatoes,cauliflowercheese,rice puddings–younameit,ifithasmilkinit,weeatit.’

Afternoonsaretakenupbyoddjobs,including exploringnewfarmpracticestoprovidenutritious dairythatisproducedinthebestwaypossible.

Thefarmhasalreadyreduceditsfertiliserusage andintroducedrotationalgrazingtohelpimprove soilquality.‘It’saquestionoftakingsmallsteps intherightdirection,likeleavinghedgerows untrimmedtoboostbiodiversity,oruncutareas aroundfieldmarginstoencouragewildflowers,’ Davidexplains.

From the first milking session before breakfast, to finding new ways to bring the best possible milk to Asda customers, days are busy down on the farm

It’s a wonderful life

At4pmit’stimeforthesecondmilkingsession. Alltheday’smilkisfiltered,chilled,andstored untilit’scollectedbytankertobetakentothe Arladairy.There,it’spasteurisedandseparated fordifferentdairyproductslikebutter,yoghurt, cheese,creamandthedifferenttypesofmilkfrom wholetoskimmed.‘Oncethattankerleavesthe yard,mypartintheprocessisdone,’saysDavid. Anotherroundofcheckingandfeedingfollows beforeDavidandhisfamilycanturninforthe night.‘Weneverreallyclockoffbeforewestart itallagainthenextmorning,’saysDavid.‘But that’sthefarminglife.Mynephewisalreadyhis granddad’sright-handman,soitlooksasthough thenextgenerationisalreadylinedup,andsoour wonderfulwayoflifegoeson.’

‘My childhood memories in this beautiful place are so happy, I loved going to the milking parlour…’

Chai panna cotta with pistachios and orange

Rich, aromatic and sweetened with honey, this take on a culinary classic is an easy make-ahead dessert for dinner with friends. It looks impressive, too.

Serves 4 | Ready in 30 mins, plus 3 hrs chilling

Faff factor | GF EF

• 2 x leaves Dr. Oetker Platinum Grade

Leaf Gelatine

• 400ml Asda Arla Farmers

Whole Milk

• 100ml double cream

• 40g runny honey

• 2 x Asda Extra Special Chai Teabags

• 15g pistachios, shelled

• ½ orange, zest only

1 Soak the gelatine leaves in a bowl of cold water for 10 mins. Meanwhile, add the milk, cream and honey to a medium saucepan and stir. Bring to a gentle simmer, remove from the heat and add the chai teabags. Set aside to infuse for 20 mins.

2 Remove the teabags from the milk mixture. Squeeze the excess water out of the gelatine leaves and add to the milk mixture. Stir well until the gelatine has completely dissolved.

3 Pour the mixture into your chosen serving glasses. Place in the fridge for at least 3 hrs until set.

4 When you are ready to serve, toast

the pistachios in a dry frying pan until lightly browned, then chop finely and sprinkle over each panna cotta.

5 To finish, scatter over the orange zest and serve.

Cook’s tip: Swap whole milk for semi-skimmed and use an extra ½ leaf of gelatine for a good set.

Food photography: Josh Campbell, Recipe and food styling: Iona Blackshaw, Props: Jaine Bevan

STRENGTH COMES FROM WITHIN

EVERYDAY HEROES

A store-cupboard staple, oats are both filling and affordable, so try this trio of recipes for a long-lasting full feeling

Staffordshire oatcakes

Somewhere between a wrap and a pancake, these make a great base for any of your favourite fillings.

Serves 4 | Ready in 20 mins, plus standing

Faff factor | V EF d |

of your 5-a-dayu

For the oatcakes

• 100g Asda Scottish Porridge Oats

• 115g Asda Wholemeal Bread Flour

• 5g Asda Easy Bake Yeast, around 1 tsp

• ½ tsp fine sea salt

• ½ tsp caster sugar

• 200ml semi-skimmed milk

• 175ml warm water

• 2–3 tsp sunflower oil, for frying

For the filling

• 1 tbsp sunflower oil

• 250g Asda Mild & Versatile White

Mushrooms, sliced

• 140g Asda Sweet & Fruity Baby Plum

Tomatoes, halved

• 100g Asda Mild & Tender Spinach

• 100g Asda 40% Less Fat

Salad Cheese

1 Blitz the oats and flour in a food processor until finely ground. Add the yeast, salt, sugar and mix. Then, put the milk and 150ml water in a small pan. Warm gently until tepid, stirring occasionally – don’t let it get too hot.

2 With the motor running on the food processor, pour the warm milk and water mix onto the oats and blend until well combined. Pour into a bowl and set aside in a warm place for 30–40 mins, or until slightly risen and foamy.

Stir 25ml warm water into the oat mix to make a frothy, pourable batter.

3 Brush a medium non-stick frying pan with oil and put on a medium-high heat. Once hot, remove from the hob and add a large ladleful, around 100ml, of batter. Tilt the pan and spread the batter, using the back of a metal spoon, to make a pancake.

4 Return the pan to the heat and cook the oatcake for 1–1½ mins, or until it looks bubbly and the surface is almost dry. Carefully flip over and cook on the other side until lightly browned. Slide the oatcake onto a warmed plate and cover with a clean tea towel to retain the heat. Repeat to make 3 more oatcakes, piling up on the same plate.

5 For the filling, heat the oil in a large frying pan or wok over a medium-high heat and add the mushrooms. Season with salt and black pepper and stir-fry for 2 mins. Add the tomatoes and cook for a further 1 min or until they start to soften. Add the spinach and cook for 30 secs, stirring constantly.

6 Fill each pancake with the mushroom, tomato and spinach mix, crumble over the cheese, season with a little more pepper and serve.

Porridge with pickled ginger greens and soft boiled eggs

Comfort is key in autumn and you’ll find it in this savoury bowl on a cold day.

Serves 2 | Ready in 15 mins

Faff factor | V

• 30g piece fresh ginger, peeled

• 2 tsp white wine vinegar

• 2 tsp runny honey or caster sugar

• 6 spring onions

• 200g pack Asda Mild & Crisp

Pak Choi

• 2 medium eggs, room temperature

• 2 tsp sesame oil

• 2 garlic cloves, cut into thin matchsticks

• 2 tbsp Asda Three Seed Mix

• sriracha (optional)

For the porridge

• 80g Asda Scottish Porridge Oats

• ½ vegetable stock cube

1 To make the quick pickled ginger, use a peeler to create very fine slices, taking care not to catch your fingers (you can also cut the ginger very thinly with a knife). Put the ginger into a small heatproof bowl. Pour over 100ml of just-boiled water and leave to stand for 15 mins. Drain well then return to the dish and add the vinegar and honey. Stir this well and then set aside.

2 Finely slice the spring onions, keeping the whiter parts separate from the dark green ends. Trim the pak choi and slice the pale stem, keeping the greener leaves whole.

Next, half-fill a medium pan with water and bring to the boil. Add the

eggs and return to a simmer. Cook for 6 mins, drain, run the eggs under cold water to stop cooking, then set aside.

3 Meanwhile, make the porridge. Put the oats in a medium non-stick saucepan with 550ml water, the stock cube and the white ends of the sliced spring onions. Bring to a gentle simmer and cook for 5 mins, or until thick and creamy, stirring regularly.

4 Remove the shells from the eggs and cut in half. Heat the sesame oil in a medium non-stick frying pan and stir-fry the sliced pak choi for 1 min. Add the chopped garlic, the green spring onions and the leaves of the pak choi and stir-fry for a further 1 min.

5 Divide the porridge between two warmed bowls and top with the cooked greens, halved warm eggs and pickled ginger. Sprinkle with the seed mix, then drizzle with sriracha, if using, and serve.

BUDGET SAVVYUNDER 35p A SERVE

Blackberry and oat cookies

These are great on-the-go when you need a boost. Crunchy, fruity, with sweet icing, they’re also perfect with a cuppa – they hold up for dunking, too.

baking powder in a bowl and stir in the butter mixture until well combined.

For the cookies

• 16–20 fresh blackberries (around 150g)

• 100g caster sugar

• 4 tbsp golden syrup

• 150g salted butter

• 200g Asda Scottish Porridge Oats

• 150g wholemeal plain flour

• 2 tsp baking powder

For the blackberry icing

• 7–8 fresh blackberries (around 25g)

• 100g icing sugar

1 Preheat the oven to 200°C/180°C fan/gas 6. Line a large oven tray with baking paper. Cut each blackberry into 4 small chunks, or 3 chunks if your blackberries are small, and set aside.

2 Put the sugar, syrup and butter in a saucepan and melt together over a low heat. Mix the oats, flour and

3 Roll the mixture into 15 evenly-sized balls and place on the baking tray. Flatten the balls with your fingers until they are 1cm thick, then gently press 3–5 pieces of blackberry into each one. Bake for 12–15 mins or until lightly browned around the edges. Leave to cool completely on the tray.

4 To make the icing, press the blackberries through a small sieve to make a purée. Stir 2 tsp of the purée into the icing sugar and mix until smooth. Add 2–3 drops of cold water and mix to a pouring consistency. Using a tsp, drizzle the icing over the cookies and leave for at least 30 mins, allowing it to set a little before serving.

Chilli

This smoky, spicy favourite gets an epic veggie spin for autumn with these hearty cornbread dumplings – which version gets your vote?

The meaty one

Elevate this crowd-pleaser with a handful of dark chocolate to give the sauce a richer, earthy flavour.

RECIPES GREGOR MCMASTER PHOTOGRAPHS CHARLOTTE TOLHURST

Tex-Mex tale

Chilli con carne has Mexican influence but was popularised in Texas. It became the state dish in 1977.

The veggie one

Baked in the oven, this Southern US-inspired topper is a game changer – your go-to comfort food.

Classic chilli con carne

What will you serve yours with? Baked spuds, tortillas or rice?

Serves 6 | Ready in 1 hr

Faff factor | EF d

• 2 tbsp rapeseed oil

• 1 large onion, chopped

• 2 peppers, roughly chopped

• 2 garlic cloves, crushed

• 500g pack Asda Flavourful Reduced Fat Beef Steak Mince

• ½ reduced salt beef stock cube, crumbled

• 1 tsp smoked paprika, plus extra to serve (optional)

• 1–2 tsp hot chilli powder (optional)

• 1 tsp ground cumin

• 2 tsp Worcestershire sauce

• 3 tbsp tomato purée

• 400g tin Asda Chopped Tomatoes in Tomato Juice

• 400g tin Asda Red Kidney Beans in Water, rinsed and drained

• 25g dark chocolate (at least 70% cocoa), broken into 3cm chunks

• 300g basmati rice

• 3 tbsp reduced fat crème fraîche

To serve (optional)

• 1 tbsp fresh coriander leaves

• lime wedges

1 Heat 1 tbsp oil in a large pan over a low heat and cook the onion for 5 mins, stirring occasionally, until softened. Mix in the peppers and cook for 4 mins until tender. Add in the crushed garlic and cook for a further 1 min, stirring continuously. Remove from the pan and set aside.

2 Add the remaining oil to the pan,

increase the heat to high, then add the mince and cook for 3–4 mins, stirring, until evenly browned.

3 Return the onion and peppers to the pan along with ½ crumbled stock cube, paprika, chilli powder (if using), cumin, Worcestershire sauce, tomato purée and chopped tomatoes. Pour over 275ml boiling water and stir to mix. Season and simmer gently over a low heat, with a lid slightly ajar for 30 mins, adding a splash more water if needed.

4 Stir in the kidney beans and chocolate to combine and simmer for a further 15–20 mins until thickened.

5 Meanwhile, cook the rice according to pack instructions. Divide the rice between 6 bowls, top with the chilli con carne and dollops of crème fraîche. Scatter with coriander, if using, and finish with a sprinkling of smoked paprika. Serve with lime wedges, if you like.

Vegetarian chilli with cornbread dumplings

Your oven does the hard work in this ‘non-carne’ version. This dish makes the most of your store-cupboard without sacrificing those warming flavours.

Serves 6 | Ready in 1 hr 15 mins

Faff factor | V d

• 1 tbsp rapeseed oil

• 1 large onion, chopped

• 2 medium sweet potatoes, peeled and cut into 2cm cubes

• 200g pack Asda Extra Special Baby Peppers, deseeded and sliced

• 2 garlic cloves, crushed

• 2 tsp hot chilli powder

• 1 tsp ground cumin

• 1 tbsp smoked paprika

• 1 reduced salt vegetable stock cube

• 1 tbsp reduced salt soy sauce

• 2 x 400g tins chopped tomatoes

• 400g tin Asda Mexican Style Bean Mix in Water, drained and rinsed

For the dumplings

• 235g wholemeal flour

• 150g fine cornmeal

• 1½ tsp baking powder

• 225ml Asda Fresh Reduced Fat Soured Cream

• 2 medium eggs, beaten

• 15g Just Essentials by Asda Hard Cheese, finely grated

To serve

• 1 tbsp coriander leaves, chopped

1 Preheat the oven to 180°C/160°C fan/gas 4. Heat ½ tbsp oil in a shallow ovenproof casserole dish over a low heat on the hob and fry the onion for 5 mins until soft and translucent. Stir in the remaining oil and cook the sweet potatoes and baby peppers for 5 mins until tender. Add the crushed garlic and cook for 1 min, stirring continuously. Mix in the spices, stock cube, soy sauce, chopped tomatoes, beans and 100ml boiling water. Season, cover with a lid and transfer to the oven for 30 mins. UDGET

£1.05 ASERVE

2 Meanwhile, tip the flour, cornmeal and baking powder into a medium bowl. Stir in the soured cream and eggs to make a dough. With floured hands, roll into 12 evenly-shaped balls.

3 Remove the casserole dish from the oven and stir to mix. Flatten the dumplings slightly and arrange on top of the chilli. Scatter the cheese over the dumplings and cook, uncovered, for 25–30 mins until bubbling and the dumplings are lightly browned. Scatter with chopped coriander to serve.

No beef, no burger

Leftover vegetarian chilli is great as a take on Sloppy Joes – loaded veggies and melted cheese eaten in a burger bun.

Back to your roots

These vibrant root veggies are the unsung heroes of autumn. Versatile and affordable, they’re not just for your Sunday roast

Root vegetable tarte tatin

Try this savoury version of a French classic and relish in the carrots, sweet potatoes and shallots of this sticky, autumn showstopper.

Serves 6 | Ready in 1 hr, plus cooling

Faff factor | V EF

• 2 carrots, peeled and cut into 1.5cm rounds

• 1 small long sweet potato, peeled and cut into 1.5cm rounds

• 2 tsp vegetable oil

• 3 shallots, peeled and cut into 2cm rings

• 50g caster sugar

• 20g Asda British Unsalted Butter

• 50ml balsamic vinegar

• a few sprigs of thyme, leaves picked

• a sprinkle of crushed chillies (optional)

• 320g pack Asda Ready Rolled Puff Pastry

• 50g Asda 40% Less Fat Salad Cheese

• Asda Wild Rocket, to serve

1 Fill a large saucepan with boiling salted water, then add the carrots and sweet potato rounds. Cook for 5 mins then drain really well.

2 Preheat the oven to 200°C/180°C fan/gas 6. Heat the vegetable oil in a 25cm ovenproof frying pan over a medium-high heat and lay the shallots, cut-side down, and the parboiled sweet potatoes and carrot rounds, also cut-side down. Fry for 1–2 mins until lightly caramelised, then place the vegetables on a plate.

3 Sprinkle the sugar in an even layer into the frying pan. Once the sugar starts to heat up, gently swirl the pan to melt – do not stir. Keep cooking until it is a deep caramel colour, then carefully add in the butter and balsamic vinegar. Let it bubble away until the caramel has melted and is syrupy.

4 Remove the pan from the heat, scatter in some thyme leaves and sprinkle with chilli flakes, if using. Lay all the vegetables in the pan, cookedside down,

arranging them as shown. Leave them in the pan to cool for 10 mins.

5 Unroll the pastry sheet and cut into a rough circle the same size as the frying pan. Prick the pastry all over with a fork, then lay it over the frying pan and tuck it in around the sides. Roast in the oven for 25 mins until golden.

6 Remove from the oven and leave to cool for 5 mins. Lay a large plate (bigger than the frying pan) over the top of the pan, then carefully flip the tarte tatin over. Scatter with crumbled salad cheese and thyme. Serve with rocket.

Leftovers tip: This tart will keep for a week wrapped in baking paper in the fridge. It’ll taste great eaten at room temperature, cold with a salad or even reheated in the oven.

Butternut squash dahl

Spice up your supper with this healthy dish, boosted with a root veg topper.

Serves 4 | Ready in 45 mins

Faff factor |

• ½ butternut squash, peeled, deseeded and cut into 1–2cm wedges (800g)

• 2 tbsp vegetable oil

• 3 tsp cumin seeds

• 3 tsp black mustard seeds

• 300g Asda Dried Red Lentils

• 2 tsp ground turmeric

• 30g fresh ginger, finely grated

• 1 red onion, thinly sliced

• 4 garlic cloves, thinly sliced

• 1 green chilli, deseeded and thinly sliced

• handful fresh coriander leaves

• 1 lime, quartered

1 Preheat the oven to 220°C/200°C fan/gas 7. Cut the butternut squash into wedges, tip onto a tray and spoon over 1 tbsp of the oil. Scatter over 2 tsp of cumin seeds and 2 tsp black mustard seeds, then season with salt and pepper and toss well. Put into the oven for 25–30 mins until cooked through and charring at the edges.

2 Meanwhile, tip the dried lentils into a large saucepan with 1.5 litres cold water, the ground turmeric, grated ginger and salt and pepper. Put over a medium-high heat, bring to the boil, then simmer. Cook for 25 mins, stirring regularly, until the lentils have begun to collapse and it has thickened.

3 Once the wedges and dahl are ready, heat the remaining 1 tbsp of oil

in a small frying pan over a high heat. Once hot, add the remaining 1 tsp each of cumin and black mustard seeds along with the red onion and garlic. Fry for 2 mins until the onion starts to caramelise, then add the green chilli and remove from the heat.

4 Spoon the dahl into bowls, top with some of the wedges, and any spices from the tray, then top with the onion, garlic and chilli mix. Scatter over coriander leaves and finish with a squeeze of lime.

Roast carrot risotto

Creamy and buttery, this golden dish oozes luxury with a hint of heat and citrus. It’s comfort in a bowl, perfect for curling up on the sofa on a cold day.

Serves 4 | Ready in 1 hr 10 mins

Faff factor | EF |

• 1kg pack Asda Crunchy & Sweet Carrots, peeled and cut into chunks

• 2 tbsp extra virgin olive oil

• 1 chicken stock pot made up to 1.5 litres stock

• 100g low fat cream cheese

• ½ lemon, zest and juice

• ½ tsp chilli flakes

• 1 onion, finely chopped

• 3 garlic cloves, finely chopped

• 300g Asda Risotto Arborio Rice

• 150ml white wine

• 20g Parmesan, finely grated, plus extra shavings to serve (optional)

• handful fresh flat leaf parsley leaves

1 Preheat the oven to 200°C/180°C fan/gas 6. Tip the carrots onto a large baking tray, spoon over 1 tbsp of the olive oil and season with salt and freshly cracked black pepper. Put into the oven for 30 mins, tossing halfway.

2 Pour the chicken stock into a pan and bring to a simmer, then switch off the heat. Tip ½ the carrots into a bowl with cream cheese, lemon zest and juice, chilli flakes and 100ml of stock. Whizz until smooth with a stick blender.

3 Meanwhile, heat the remaining 1 tbsp of oil in a large deep frying pan over a medium heat. Add the onion and a pinch of salt and cook for 6–8 mins until softened. Add the garlic and cook for another 2 mins.

4 Add the risotto rice to the pan and mix really well so every grain is

glistening in oil. Pour in the wine and bubble away for 2–3 mins. Add the chicken stock, a ladle at a time, stirring constantly, only adding more once the last batch has been absorbed. Cook for 20 mins until the rice is just tender.

5 Add the whizzed carrots and cream cheese, along with the Parmesan. Season, stir through and remove from the heat. Leave for 2–3 mins.

6 Spoon the risotto into shallow bowls, top with the remaining roasted carrot pieces, scatter with parsley leaves and finish with a little more Parmesan.

Borscht

Beetroot is the real star of this vibrant soup originating from Ukraine. The earthy flavours are perfectly balanced with a dollop of soured cream.

Serves 4 | Ready in 2 hrs 30 mins

Faff factor | EF |

• 600g Just Essentials by Asda Beef

Braising Steak

• 1 tbsp vegetable oil

• 1 onion, roughly chopped

• 1 carrot, peeled and roughly chopped

• 1 stick celery, roughly chopped

• 1 beef stock pot, made up to 1.5 litres stock

• 400g tin chopped tomatoes

• 500g Asda Sweet & Earthy Bunched

Beetroot, peeled and cut into 2cm pieces

• 1 medium potato, peeled and diced

• 1 Asda Delicately Sweet Tenderheart

Cabbage, thinly sliced

• 2 tbsp apple cider vinegar

• 4 tbsp Asda Fresh Soured Cream

• handful of fresh dill

1 Cut the braising steak into 7cm pieces, then season well with salt and freshly cracked black pepper.

2 Next, heat the vegetable oil in a casserole dish or large saucepan over a medium-high heat. Brown the beef, in batches, cooking for 3–4 mins, flipping halfway until deeply caramelised, then move onto a plate. Repeat with the remaining beef.

3 Reduce the heat to medium and tip the onion, carrot and celery into the pan. Fry for 4–5 mins until starting to caramelise, then add the beef stock and chopped tomatoes, along with the beef and any juices from the plate, back into the pan. Bring to the boil, then reduce to a gentle simmer, put a lid on the pan and cook gently for 1 hr 15 mins.

4 Remove the lid and add the beetroot. Simmer for another 30 mins. Add the potato and cook for 20 mins, then add the cabbage and cook for another 5 mins, until softened.

5 Add the apple cider vinegar and season with plenty of salt and pepper. Ladle into bowls. Spoon over the soured cream, sprinkle with dill and add some more pepper.

DISCOVER ITALY’S BEST KEPT SECRET

Servingsuggestion .

Selected Asda stores only. Subject to availability.

Experience Filled Pan-Fry Gnocchi from La Famiglia Rana in the fresh pasta aisle.

Spice world

Our new and improved range of Indian-inspired, authentic ready meals are a must-try this National Curry Week…

There’snothingquitelikea flavour-packedcurrywhenyou haveahankeringforsomething hot.Insteadofreachingforthose takeawaymenusforNational CurryWeek(2–8October),giveour excitingnewcurriesawhirl.

TheBomBahiabyAsdarangehas adishforeveryone;chickenlovers cantuckintoTandooriSmoked ButterChicken–arichandcreamy dishmadewithchicken,tandoori

spicesandfinishedwithhoney. Aftersomethingwithalittlemore heat?OurSlow-CookedBeefMadras ismelt-in-the-mouthandcooked toperfectionwithablendofchilli, cardamom,tomatoesandcoconut cream.Trymeat-freeCauliflower Makhaniwithgingerandpaprika; ithasasubtlesmokyflavourandis hand-finishedwithpomegranate seeds.Nowwhichonetochoose? BomBahia,£4.50*

Haunted party house

Looking to conjure up a spooky spread for your Halloween bash? Have no fear, there are no tricks with these eerie recipes – just treats

Cobweb soup

Serve with this creepy design on top for extra fright factor.

Serves 4–6

Ready in 30 mins

Faff factor

• 1 tbsp olive oil

• 2 onions, roughly chopped

• 2 carrots (250g), roughly chopped

• 2 sweet potatoes (400g), peeled and roughly chopped

• 50g Asda Cashew Nuts

• 1 tsp chilli flakes

• 400g Asda Cannellini

Beans in Water

• 1 litre vegetable stock

• 150g jar roasted red peppers, roughly chopped

To serve

• 4 tbsp double cream (or plant-based alternative)

Add in the chilli flakes and fry for 30 secs until fragrant.

2 Tip in the cannellini beans, the stock and peppers. Bring to the boil, then lower the heat and put on a lid. Simmer for 20 mins until the vegetables are soft.

3 Next, transfer to a blender and blitz until smooth, seasoning to taste.

4 To serve, reheat the soup in a pan, then portion into bowls. To create the cobweb design, spoon the cream into a circle shape around the edge of the soup, adding 2 more inside it. Working from the centre outwards, drag a knife or skewer through the circles about 10 times to create a cobweb.

Baked Halloween nachos

Speedy and not too scary, this recipe has a batty twist.

Serves 4 as a snack

Ready in 20 mins

Faff factor

the bat shapes on the oven tray so they’re not touching and drizzle over the oil and rub in, to coat.

• 2 wholemeal or white wraps

• 1 tsp olive oil For the salsa

• 1 large tomato, deseeded and diced

• 1 small red onion, diced

• 50g drained sweetcorn

• 1 lime, zest and juice

• ½ handful fresh coriander, finely chopped For the creamy miso dip

• 50g coconut yoghurt

• 1 tbsp white miso paste

• 1 tsp Asda Canadian Maple Syrup

• 1 lime, zest and juice

2 Bake the bat shapes in the oven for 5–8 mins until golden brown, keeping an eye on them as they turn quite quickly.

3 To make the salsa, mix all the ingredients together with a pinch of salt to taste. For the creamy miso dip, whisk together all the ingredients, adding a splash of water if it’s too thick.

4 Place the nachos on a platter alongside both dips to serve.

1 Heat the oil in a large saucepan over a medium heat and add in the onions, carrots, sweet potatoes and cashews. Cook for 5 mins until they start to colour.

Storage: Keep this soup in an airtight container in the fridge for up to 4 days. Each

• 2 tbsp olive oil, plus extra to serve

1 Preheat the oven to 180°C/160°C fan/gas 4 and line a large flat oven tray with baking paper. Cut the wraps into bat shapes, you can do this either with a cookie cutter or a pair of scissors. Arrange

Leftovers tip: Make some quick and easy quesadillas from the leftover wraps. Sprinkle with grated cheese and the leftover coriander, fold in half and cook in a large non-stick frying pan until golden on both sides. Serve with a leafy side salad.

S-lime tarts

A petrifying pudding made fresh with a zingy lime curd.

Serves 8 | Ready in 45 mins, plus cooling and chilling

Faff factor | V

• 4–5 large limes (you’ll need around 100ml juice)

• 100g Asda Caster Sugar

• 1½ tbsp cornflour

• 35g unsalted butter, cubed

• 2 egg yolks

• green gel food colouring

• 1½ tbsp vegetable oil

• 4 sheets Asda Ready Rolled Filo Pastry (96g in total)

• 16 edible eye decorations

1 For the curd, mix the lime juice and sugar with 100ml water in a saucepan over a medium heat and bring to a gentle simmer.

2 In a separate bowl, whisk the cornflour with 3 tbsp water and gradually pour into the lime juice and sugar mixture on a low heat, whisking as you pour. Cook for 2 mins until thickened.

3 Take off the heat and whisk in the butter, egg yolks and enough food colouring so it turns light green. Cover with clingfilm so it’s touching the curd. Leave to cool then chill

in the fridge for 1 hr until cold and firmed up.

4 Preheat the oven to 200°C/180°C fan/gas 6. Take a cupcake tin and cut out 8 small circles of baking paper to cover the base of each hole (not the sides); press them into the tin. Using ½ the vegetable oil, brush the sides of each hole.

5 Using scissors, cut a sheet of pastry in half widthways, then cut each half into 4 pieces (cover remaining pastry with a tea towel).

6 Layer up the 4 pieces of pastry in one of the lined holes of the tin, leaving an overhang. Brush with a little oil as you go. Press the pastry into the tin, scrunching the edges and brushing with oil. Repeat to make 8 cases.

7 Bake for 12–15 mins. Remove from tin, discarding paper bases. Leave to cool.

8 Spoon the curd into cases and top with the edible eyes.

Magic mocktail

Kids will love the ombré effect in this spine-chilling drink.

Serves 2 | Ready in 5 mins, plus cooling

Faff factor

For the sugar syrup

• 50g caster sugar For the mocktail

• 2 large handfuls of ice

• 200ml smooth orange juice

• 1 lemon, juice

• 200ml non-alcoholic ginger beer

• 40ml pomegranate juice For the garnish

• 2 Asda Super Sour Snakes (optional)

1 Start by making the sugar syrup. Place the caster sugar and 25ml water into a small pan and bring to the boil. Once dissolved, take the pan off the heat and allow to cool down completely.

2 To make the mocktail, fill 2 tumblers with ice cubes. Tip in the orange juice, lemon juice, ginger beer and cooled sugar syrup into a jug and stir to combine. Pour into 2 medium glasses.

3 Mix the pomegranate juice with 2 tbsp water and slowly pour half of it onto each drink

so that it floats.

4 Make a garnish with an Asda Super Sour Snake for optional extra spookiness!

Ghoulish garnishes

Halloween is the time to get creative with your drinks. Why not try…

• Write icing on the glass. Stick to one side so it doesn’t go on your hands, a bat design would look great ‘flying’ around.

• Drape strawberry laces out of the glass – they’ll look like scary tendrils.

• Freeze pomegranate seeds or some grapes in your ice cubes and add to drinks before serving.

Up your lunch game

Move

Asweshiftintothecoldermonthsand thenightsdrawin,it’sonlyfittingthat lunchtimesgetaseasonalupgrade,too.Our newrangeofwarmingready-to-heatjacket potatoesandsoupsmeanawholesomemeal canbeonthetable(ordesk)inminutes –withoutstacksofwashingupeither.So,if you’reinneedofanofficelunchthatyour colleagueswillbejealousoforaquickand tastydinnerforthekids,haveournewrange ofjacketspudsinyoursights.Filledwith chilliorclassiccheeseandham,aloaded potatomakesawelcomemiddaymeal. Preparetobewowedbyournewsoups. Mealsinthemselves,thisItalianhearty meatballsouporchunky,fillingbutternut andchickpeadahlsoupwillkeepyougoing. Findtheminthechilledreadymealsaisleat yourlocalAsdastore.Lunchisserved!

Loaded Cheesy Ham Jacket, £3

Loaded Chilli & Cheese Jacket, £3

Italian Meatball Meal Soup, £3

Butternut & Chickpea Dahl Meal Soup, £3

over sarnies and salads, autumn’s around the corner so bring on the soups and filling baked spuds

kind

of Bonfire Night

Warm yourself up from the inside out on 5 November with three must-try reader recipes, one smoky, one spicy and one sweet – all super-tasty

Veggie hot dogs

A speedy snack served up in a flash with a creative Indian-style twist.

Serves 6 | Ready in 15 mins

Faff factor |

For the caramelised onions

• 3 red onions, sliced

• 2 tsp vegetable oil

• 1 tsp mango chutney For the hot dogs

• 1 x 6 Asda OMV! No Pork Chilli Sausages

• 6 hot dog buns

• 50g mango chutney

• 15g fresh coriander, chopped

• 10g mini poppadoms, crushed

• 1 red chilli, deseeded and sliced For the coriander sauce

• 15g fresh coriander

• 75g dairy-free coconut yoghurt

1 Put the sliced onions in a microwavesafe bowl and add the oil. Heat in the microwave on full power for 2 mins. Stir then return to the microwave for a further 2 mins. The onions should now be quite tender, so transfer to a saucepan with 1 tsp mango chutney and cook on a medium heat for around 8–9 mins until really soft and sticky. Season and keep warm.

2 Meanwhile, as the onions are cooking down, cook the sausages according to the pack instructions.

3 When you’re almost ready to serve, make the sauce by blending together the coriander and coconut yoghurt until smooth, then season.

4 To serve, warm up the hot dog buns (you can do this in the microwave for 20–30 secs). Load up the buns with a spoonful of mango chutney, the caramelised onions, fresh coriander, a drizzle of the coriander sauce, some crushed poppadoms and a few slices of red chilli. Serve with any leftover coriander sauce and mango chutney on the side for dipping.

MeetFinandhisfriends Tabby,Ollie,Milesand Mimi

Fin says: ‘I’vejustfinishedmysecond yearatLeedsUniversitystudying naturalsciences,whichisamaths andchemistrycourse.Tobehonest, Ihaven’treallydecidedwhatIwant todoyetandIchosethiscourseso thatIcouldkeepmyoptionsopen.

‘BonfireNightisalwaysagreat reasontohaveasmallpartyandget friendsroundforfoodanddrink beforeweheadouttowatchfireworks inHeadingley.I’mnotvegetarianbut liketomakesureIamnotalways eatingmeatandthesesausagesare easytocook,especiallyforstudents. Andthegoodnewsisthey’renotthat expensiveeither.

‘Thefireworksdisplayattheuniis alwaysheldonthenearestSaturdayto 5November,sowehavefriendsround andgetinsomefoodanddrinks.Last year,wethenwentontheOtleyRun pubcrawlinfancydress–it’sabitof aLeedsritual.Thisyear,asIamin adifferenthousewithotherfriends, we’rethinkingofhavingabigparty afterthefireworkstoo.’

MeetSita,herhusband Jonandtheirchildren

Sita says: ‘BonfireNightison aSundaythisyear.Atthemoment, ourplanistotakeafamilywalkin thewoodsiftheweatherisniceand thenhaveamealtogetherathome. Wemaygotoaneventonthe Saturdayordoourownsmall fireworksdisplayinourgarden. Wedidthatlastyearwithneighbours whohavekidsofsimilarages.

‘Usingaslowcookerissohelpful, itmakesitsoeasytofiteverything in,especiallyifplanschange.Ican startcookingamealinthemorning and,ifIgoout,it’spracticallydone bythetimeIgetbackandthewhole housesmellsdelicious.Ifwe’rehaving peopleoverthisisthekindofdishwe make.Andifthereareanyleftovers, wesavethemforlunchthenextday.

‘It’sabitofafavourite,Ireallylove thesweetnessandrichnessofthis dish,andthecoloursandtexturesall workwelltogether.Mykidswilllove ittoo,butmyeldestwillprobablyeat itdeconstructed!Imightaddabitof souredcreamorahandfulofgrated cheesetomine.’

Smoky pork sloppy Joe jackets

Get stuck in with this slow cooker take on an American classic. Cooked low and slow, this dish will be well worth the wait for your Bonfire Night feast.

Serves 6 | Ready in 3 hrs 30 mins (including slow cooker time) Faff factor

For the pork

• 500g lean pork mince

• 3 garlic cloves, crushed

• 2 tsp smoked paprika

• 2 onions, chopped

• 3 green peppers, deseeded and chopped

• 3 carrots, peeled and grated (approx 200g)

• 680g jar Asda Organic Passata

• 100g Asda Kansas BBQ Marinade, Sauce & Dip

• 1 tbsp Dijon mustard

• 1 tsp Worcestershire sauce

For the potatoes

• 6 sweet potatoes

• 1 tsp oil (olive or veg oil)

For the apple and spring onion slaw

• ¼ green cabbage, finely sliced (150g)

• 4 spring onions, sliced

• 1 apple, cored, quartered and thinly sliced

• ½ lemon, juice only

• 2 tbsp light mayonnaise

• 25g rocket

To serve

• Tenderstem broccoli

1 Heat a large non-stick frying pan over a medium heat. Once hot, add the pork mince then cook for 8–9 mins or until cooked through and starting to pick up some golden colour, mixing and

breaking it up as it cooks. Stir in the crushed garlic and smoked paprika, cook for 1 min, then tip the meat into the slow cooker. Add chopped onions, peppers and grated carrot to the same pan. Cook for 10–11 mins, stirring until softened and starting to caramelise.

2 Tip the cooked veg into the slow cooker then add the passata – use 50ml water to rinse the passata jar and pour in that too. Add the BBQ sauce, mustard and Worcestershire sauce. Season and mix really well. Cook on low in the slow cooker for 3 hrs.

3 When the pork has an hour remaining, heat the oven to 220°C/200°C fan/gas

7, prick the sweet potatoes with a fork and brush with oil. Place them on the oven shelf and roast for 45 mins or until tender all the way through when pierced with a knife. Or cook the sweet potatoes in the microwave for 10–12 mins, checking every 2–3 mins. Once tender, finish in the oven for 10 mins.

4 Combine the slaw ingredients, reserving some of the green spring onions and rocket, in a medium bowl. Season and then stir through the rocket.

5 Load the jackets with sloppy Joe topping, slaw, and sliced spring onions. Serve with broccoli on the side.

‘It’s a favourite, I really love the sweetness and richness of this dish’

of your 5-a-day

w

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

Switch it up

Pork mince is a leaner substitute to beef – but is still packed full of flavour.

TRYINA BURGER BUN

Jess says: ‘BonfireandFireworks Nightisarealfavouriteinourhouse. Itfeelslikeanautumnmilestoneand it’sagreatexcusetobeoutsideona coldevening.We’reluckyinLondon tohaveachoiceofsomanydifferent localfireworksdisplaysthatlightup thesky.Youcan’thelpbut‘ooh’and ‘aah’–andyou’vegottoloveacheesy themeandsoundtrack.

‘It’sagoodideatowrapupand stuffslicesofthisgingercakeinto yourpockettokeepyougoingona coldautumnnight.It’salsoperfect withahotflaskofteaormulledwine. Addingbananasisagreatwayto useupanyoldoroverripeonesand weloveitssyrupybutnottoosweet flavour.It’sarealtreat.

‘Someofourfamilyhasrecently movedtoEastSussex.Eachyear,the townintheareahasanimpressive displayandprocessionputonbythe localbonfiresociety.Bonfiresocieties fromalloverSussexcometogether toparadethroughthestreetswith theirdrumsandtorches.There’s anenormousbonfireandhuge fireworks.It’squitethesightandis becomingafamilytradition.We’ll havesoupandveggierollsbefore headingoutandgrabsomecake totakeoutforourtreat.’

Spiced sticky banana and ginger cake

Sweetness and spice, this loaf cake is deeply comforting. Make it ahead of time and enjoy a slice by the fire with friends.

Serves 12 | Ready in 1 hr 30 mins, plus 5 mins cooling time

Faff factor | V d

• 100g unsalted butter, plus extra for the tin

• 170g golden caster sugar

• 100g black treacle

• 1 tbsp syrup from stem ginger

• 1 large banana, peeled (or 2 small ones)

• 225g Asda Self Raising Flour

• 1 tbsp ground ginger

• 1 tsp cinnamon

• 1 tsp ground allspice

• pinch of freshly grated nutmeg

• 40g stem ginger, chopped (2 balls)

• 1 tsp bicarbonate of soda

• 2 eggs, beaten

• 100ml milk

1 Preheat the oven to 150°C/130°C fan/gas 2. Grease a 900g loaf tin well with butter and line with a sheet of baking paper.

2 Put 50g butter, 70g caster sugar 1 tsp of the black treacle and the ginger syrup in a small saucepan and heat gently until melted. Pour this mixture into the base of the tin. Slice the banana lengthways and lay the pieces cut-side down in the base of the tin, taking care as the syrup mixture will be hot. Put the rest of the butter and black treacle back in the pan (no need to clean it first) and heat gently until the butter has melted into the treacle.

3 In a large bowl, combine the flour, remaining 100g sugar, spices, 1 tsp

of the chopped stem ginger and the bicarbonate of soda, then slowly pour in the beaten eggs and milk, followed by the remaining butter and treacle mixture, stirring all the time. Combine everything until really smooth then pour into the prepared tin, making sure this covers the syrup in the base. Bake in the oven for about 55 mins–1 hr or until a skewer inserted into the middle of the cake comes out clean.

4 Allow to cool for at least 5–10 mins. Once cool enough to handle – carefully turn out of the tin and flip over, gently peeling back the paper to reveal the syrupy banana slices. Decorate with the remaining pieces of stem ginger.

Cook’s tip: The base caramel will be quite hot when it comes out of the oven so make sure you wait until it’s cooled before turning out.

Leftovers tip: Chop any used stem ginger into small pieces and add to porridge, or give cocktails a syrupy, spicy kick.

Serving suggestions: Dollop over a couple of scoops of crème fraîche or ice cream.

Food styling: Iona Blackshaw, Props: Jaine Bevan

MeetJessand herhusbandTom

Mimi’s ways to SAVE

Smart shopper Mimi Harrison (@beatthebudget) shares how she gets creative and frugal in the kitchen

Sipandsee

Add a whole new flavour level to your go-to spirit with a herb of your choice. Sterilise a mason jar then add fresh herbs such as mint (stems included) or rosemary. Then pour your drink of choice (gin, anyone?) into the jar. Seal and leave to infuse for a couple of days. Serve over ice with tonic and a squeeze of lime juice. Same goes for mocktails, too.

Creamy bacon and leek pasta

Seeking comfort in a bowl? Dive into a creamy dish of veggies and carbs, topped with crispy bacon.

Serves 5 | Ready in 35 mins

• 300g–500g bacon, cut into small pieces

• 500g leeks, thinly sliced

• 2 courgettes, thinly sliced and halved or quartered

• 400g penne pasta shapes

• 200g–300g cream cheese

1 Fry the bacon pieces in a non-stick frying pan over a medium-low heat for 8 mins, or until the bacon starts to get crispy.

2 Remove ⅓ of the bacon from the pan and set aside. Add the leeks to the pan and season generously with pepper. Stir to combine and fry for 5 mins, then add the courgette slices and fry for a further 5 mins.

3 Meanwhile, cook the pasta according to the pack instructions, minus 2 mins. Drain well, reserving the pasta water.

4 Add the cream cheese to the bacon and leek mixture and stir to combine. Add 3 ladles of pasta water to the pan, along with the pasta. Stir to combine and cook until the sauce has thickened. Loosen with more pasta water as necessary.

5 Serve in a bowl and top with the remaining crispy bacon bits and some black pepper.

INVEST IN… BICARB

3 WAYS WITH JUST ESSENTIALS BAKED BEANS…

Alwaysacrowdpleaser,bakedbeanswere achildhoodfavourite.Butthesethreeeffortless dishesusingAsdaJustEssentialsBakedBeans showthere’smoretothedependablebean.

1Theclassic Serveafewtbsp ofbeansoverajacket potatowithagenerous helpingofgrated cheddarcheese.Pure comfortonaplate.

2Useinachilli

Iloveusingbaked beansinachillicon carnebecauseyou’re gettingseasoned sauceaswellasbeans, makingitarealbudget ingredientwhenit comestothiswarming dish.Youcanthen servewithrice,as

abowlfulofchillisoup orwithapastashape ofyourchoice.

3Bakedbean shakshuka

Thisisfarfrom authenticbutit’s adelicious,all-day breakfasttwiston classicbakedbeans. Addthebeanstocoat thebaseofanovensafepan.Thenform afewwellstocrack eggsinto.Bakeuntil theeggsarepoached andreadytoeat.So easyandsoverytasty.

Pasta photography: Charlotte Tolhurst, Food styling: Iona Blackshaw; all other images: Getty

Bicarbonateofsodaisabitof asuperhero.Risingcakesby day…andcleaningupby night.Dishesstuckwithstains andfood?Soakfor10mins withafewtbspofbicarb, asplashofhotwaterand detergent,thenlightlyscrub…

Nailed it

Called ‘Fuchsia Ecstasy’, this deep autumn shade will have you marvelling at your nails all day long. Maybelline Fast Gel Nail Polish, £3.95/7ml

Cool for KIDS

Autumn nights

Ideal for indoors and outdoors, pop a tealight inside and bring a warm atmosphere to your evening. Black Medium Metal Lantern, £14

Great value!

Go nuts

Soft and cuddly, kids will fall in love with this sweet acorn. It will make a plush new addition to their room. Natural Acorn Shaped Cushion, £10

Brilliant bunch

Spruce up any room with this lasting bouquet in stunning seasonal colours.

Autumnal Faux Floral Arrangement in Glass Ribbed Vase, £7

edit THE

Autumn is in the air – give your home and wardrobe a boost by treating yourself to a bargain buy this October

WORDS LOU CASSELL

Feet first

Tread a little gentler this month with these comfy kicks – a timeless new addition to your wardrobe.

Rich Brown Longline (sizes 7–11), £22

Show your support

Tame your locks and back

Asda Tickled Pink charity partners

Breast Cancer Now and CoppaFeel!* Tickled Pink Scrunchie, £8

Falls into place

Show off the colours of the season in your home with this display of golden leaves and vibrant pumpkins. Natural Autumn Leaves Wall Hanging, £6

High drama

The queen of crime and best-selling author is back with another haunting tale. It will have you gripped to the very end. Loyalty by Martina Cole, £13

Keep calm

Fill your home with the soothing smells of seasonal spices. Cosy up and have a moment to yourself. Brown Pumpkin Spice Latte Scented Candle, £5

Layer up

Wrap up warm in style with this chic biker jacket – perfect for the bonfire season and those chilly autumn walks. Biker Aviator (sizes XS–3XL), £45

Easy on the eye

Be kind to your skin during those harsher, colder months with this potion to soothe and plump those peepers.

Garnier Brightening Eye Cream, £11

Tidy away

Made from water hyacinth, this beautiful basket will make doing the laundry a treat – not a chore!

Natural Gonk Laundry Bin, £35

Hall of mirrors

You won’t be able to see your future… but this fun looking glass will make a statement in any room. Black Fortune Teller Sign, £8

Game on

Peter Parker and Miles Morales face the ultimate test to save the city from Venom and the symbiote threat.

Marvel’s Spider-Man 2 (PS5)+ , £62

Cute as a button

Get your little one their first Halloween costume – so adorable! Orange Pumpkin Romper Bodysuit and Tights Outfit (0–3 to 18–24 months), £12.50

Serve in style

Rustle up a spicy brew in this jug at Halloween and you’ll have all the ghosts and ghouls coming back for more.

Natural Ceramic Pumpkin Jug, £10

Nice and toasty

Why compromise on comfort over style when you can do both? Long in length with a tie-up belt, you’ll keep warm and dry on those wintry walks.

LEFT: Longline Cardie (sizes 8–22), £38; Modal Tee (sizes 8–22), £16; Pu Leggings (sizes 8–22), £24

THIS PAGE: Longline Puffa Coat (sizes 8–22), £65

Put

LEFT: Rib Dress in khaki (sizes 8–22), £32

BELOW: Knitted Dress (sizes 8–22), £28

LEFT: Ribbed Tracksuit Top, £20; Jogger, £18 (sizes for both, 8–22)

RIGHT: Brown Knit Dress (sizes 8–22), £28

Body-con brilliance

This look is low maintenance but high impact. Comfortable and effortlessly cool, pair it with strappy heels or ankle boots and you’re ready for an evening out.

Right: Green Glass

Bottle, £12; Linen & Rattan

Shade, £20

On sofa: Quilted

Patchwork Cushion with Ties, £9; Green Round

Gingham Cushion with Frill

Edge, £8; Knitted Chevron

Floral Cushion, £10

On coffee table: Greige

Knit Effect Ceramic

Pumpkin, £7; Orange Knit

Effect Ceramic Pumpkin, £6; Green Tranquil Multi

Wick Large Scented

Candle, £7

Below: Cosy Check

Autumnal Throw, £15; Green Felted Wool Check

Throw with Fringed Edge, £25; Natural Woven Wood

Basket, £15; Relay Natural Jute Rug, from £25

Go with the glow

Embrace the darker evenings by scattering a few of your favourite candles around the home.

Cosy

does it

We all secretly love this time of year – it’s the perfect excuse to snuggle up and hibernate with a few home comforts…

Down to earth

Thisautumnit’sallaboutearthy tonesforthehomeandthe beautyofitisthatyoucandial thisupordown.Tryingmuted colourswithpopsofbrighter orangeisasubtlewaytobring indifferenthuestopepup acorner,whileexperimenting withtextureswillbringareally cosyvibetoyourspace.Fun printsthatnodtoOctoberand allithastoofferareaplayful waytomakeoveryourliving room.Justafewcushionsor athrowcantransformaroom inmeremoments.

Harness nature

Autumnal scents are a simple and soothing way to bring the outside in.

Left: Natural Tufted Toadstool Throw, £17; Green Tufted Toadstool Cushion, £10; Natural Modern Tufted Toadstool Cushion, £9; Woodland Walk Scented Candle, set of 2, £10; Natural Resin Mushrooms, set of 3, £12

Above: Greige Knit Effect Ceramic Pumpkin, £7; Green Glass Bottle, £12; Natural Little Linear Tufted Pumpkin Cushion, £10; Natural Hello Fall Cushion, £7; Orange Cord Cushion, £7

‘A few cushions can transform a room in mere moments’

Left: Glass Canisters With Wooden Lids, set of 6, £16.50; George Home Acacia Lid Jar, £2.75; Natural Reactive Glaze Dinner Set, 12-piece, £30

Below: Pumpkin-Shaped Plate, set of 2, £14; Pumpkin-Shaped Bowl, set of 2, £6; Seagrass Placemat, 4-pack, £4; Pumpkin Serving Bowl, £12; Pumpkin Teapot, £8

Step into autumn

Bringinginafewquirkystatementpieceslikeour pumpkins(right)isalow-costandlow-effortwaytonodto thechangingseasoninyourhome.Thekey?Don’tgoover thetop.Acoupleofflourishespairedwithafewstaple piecesisjustthetrick.Havingthesekeypiecesready towhipoutnextyearwillbearealtreat,too.

Fall into bed

Ifyou’rebreakingoutthewinter duvetanytimesoon,thenwhynotgo onestepfurtherandgiveitalittle revampwithanewbeddingset? Natureandforagingisbrought indoorsthroughsomeofournew rangesforautumn.Hibernation modewellandtrulyactivated…

Break the rules

Mixing up prints with a variety of textures can feel daunting. We say go bold and be brave.

Left: Natural Autumn Pumpkins Duvet Set, from £11; Green Brushed Autumn Leaves Duvet Set, from £15;

Guinea Pig Cushion, £7; Brown 3D Shaped Bouclé Pumpkin Cushion, £15; Grey Linen & Rattan Shade, £20

‘Statement pieces are a low-cost, low-effort way to nod to the changing season’

Above: Vintage Scarf Panel Duvet Set, from £17; Ochre Mirrored Floral Duvet Set, from £15; Green Twist Table Lamp, £25

Savvyspends

Prepare for winter with six simple swaps if you’re looking to cut down on your energy usage – it may even save you some pennies* …

BE A WHIZZ IN THE KITCHEN

Chilly weather calls for homemade soups, stews and casseroles for dinner. Did you know slow cookers use about the same amount of energy as a lightbulb, making them more efficient than an oven**? A matching matt black air fryer will help keep meals frugal^ too.

Scandi Slow Cooker 3.5L, £27; Scandi Manual Air Fryer 4L, £49

2 wa

KEEP TOASTY

Unwinding at the end of the day but don’t want to crank up the heating? Curl up on the sofa with a fluffy hot water bottle and a soft blanket for ultimate snuggle mode. Add a hot chocolate for good measure, too.

Sleepdown Teddy Hot Water Bottle Natural, £8;

COSY KIDS 3

If you’re asking the kids to layer up, make sure it’s super-cute. These hooded blankets will be such a hit that you’ll wish they were available in a grown-up size. Stick on a film and grab some popcorn for the perfect comforting night in. White Unicorn Hooded Fleece Blanket, £12; Blue Dinosaur Hooded Fleece Blanket, £9

NO MORE COLD AIR

Keep draughts at bay with these stylish, statement curtains to insulate the room °. If this colour doesn’t match your decor, they come in neutral shades, too.

Ochre Chenille Thermal Eyelet Curtains, from £50

SWEET DREAMS

Layering up at bedtime is essential to keeping snug+ Make some cosy, winter swaps for your bed and hit the land of nod in no time. Silentnight Self-Heating Mattress Topper, from £30; Winter Warm Soft Touch Duvet 15 Tog, from £15; Grey Star Print Teddy Fleece Duvet Set, from £25

LIGHTEN UP

Lighting makes up 11% of energy consumption in the average UK home. Give your house a glow – switch to more efficient LED bulbs and shave pounds off your energy bill^ Asda LED Classic 60W Large Screw Lightbulb, £3.50/2pk

LEFT: Disney Mickey Mouse Costume (from 1–1.5 years to 5–6 years), £15; Disney Minnie Mouse Costume (from 1–1.5 years to 5–6 years), £15; THIS PAGE clockwise from top left: Pumpkin Tabard (one size), £13; Baby Skeleton Suit (first size to 18–24 months), £6; Unisex Double Pom Boo Hat (from 0–24 months), £4.50; Marvel Spider-Man Miles Morales Costume (from 3–4 years to 13–14 years), £17; Wednesday Addams Costume (from 3–12 years), £17; Disney Mickey Dog Cape and Ears, £8

Illustrations: Emma Jones

Clockwise from top left: Green Pumpkin Twosie (from 18 months–10 years), from £7, Pink Pumpkin Twosie (from 1–12 years), from £7; Nightmare Before Christmas products: Square Cushion, £9, Disney Nightmare Before Christmas Shaped Jack Cushion, £11, Light Up Pumpkin, £2.50, Pumpkin Stack Light, £15; Ombré Witch and Hat Halloween Fancy Dress Costume (from 1–2 to 7–8 years), £7; Felt Treat Bags, £2.50 each

Stylist: Lucy Mulliner, Hair and make-up: Naomi Lake

Creepy cosies

Nightmare Before Christmas Ladies pjs (sizes 4–6 to 20–22), £16; Family of Nightmare Before Christmas pjs (from 18 months –14 years), £10; Nightmare Before Christmas

Snoodie (from 2–14 years), from £12; Family of Nightmare Before Christmas pjs (S–XXL), £16; Jack Gown (S–XXL), £24

PREP TIME: 20 MINS

COOK TIME: 20-25 MINS

SERVES: 10 SAMOSAS

EASY VEGGIE SAMOSAS

These oven baked beauties are really easy and fun to make - fill them with whatever you like - we've used potatoes and peas with a few spices but you can add your own twisteverything goes! We love these warm straight from the oven dunked in our Maggi Tamarind Sauce.

Preheat the oven to 200˚C (180˚C for fan ovens) or Gas Mark 4.

Boil the potatoes in salted water for 5 mins then drain. Add the frozen peas to the potatoes (they should defrost in the residual heat). Leave to cool for 5 mins.

INGREDIENTS

600g potatoes, peeled and cut into 1cm cube

60g frozen peas

½ tsp mustard seeds

1tsp root ginger

1 small red onion

1tsp ground cumin

½ tsp garam masala

¼ tsp chilli flakes

250g filo pastry

5tbsp melted butter

1tsp white or black sesame seeds

10g fresh coriander leaves, finely chopped

1tsp salt

For allergens, always check the ingredients list of each product used. Recipe contains WHEAT, MILK, MUSTARD and SESAME.

3

Fry the mustard seeds in a little oil for 1 minute, until they pop!Add the ginger and onion and cook for 2-3 minutes until the onion has softened.

Mix together the potatoes and peas and add the remaining spices and chopped coriander. Season with salt.

Unroll the pastry,cover with cling film and a damp tea towel. Peel off one piece and keep the rest covered so that it doesn't dry out. Lay the pastry sheet flat on a clean surface and brush with melted butter. Fold in one third of the pastry lengthways towards the middle. Brush again with the butter and fold in the other side to make a long triple-layered strip.

Place a heaped teaspoon of mixture at one end of the strip, leaving a 2cm border. Take the right corner and fold diagonally to the left, enclosing the filling and making triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Brush the outer surface with more butter. Place onto a baking sheet and cover while you make the rest of the samosas. Sprinkle over a few sesame seeds.

Bake for 20-25 minutes, or until golden and crisp, turning halfway through. Serve with Maggi Tamarind Sauce!

Each baked samosa typically contains:

DIFFICULTY: QUITE EASY For more recipe ideas, visit www.maggi.co.uk/recipes

10%11%20%4%

of an adult's Reference Intake (RI)* Energy per 100g: 740kJ/176kcal

Fancy winning a£250giftcard?

Wealwayslovetohearfromyou, whetherit’sdeclaringyourfavourite AsdaMagazinedish,sharingyourown cookingtips,ortellingushowwecan dobetter.Andnowyoucouldbeinwith achanceofgettingyourhandsona whopping£250Asdagiftcard–justfor sharingyourthoughtsaboutthelatest issuebycompletingourquickreader survey.That’saweek’sshopandthen some!AndjustintimeforChristmas…

It’ssuper-simple–allyouneedtodo isheadtoasdamagsurvey.comand completetheshortquestionnaireby 11.59pmon6November2023,telling uswhatyoulove,like,orwouldhappily lose.Andasathankyou,you’llbe enteredintoaprizedrawwhereyou couldtakehomethegrandprizeofa £250giftcard,oroneoftworunners-up prizes–a£50anda£25giftcard.So, headonlinetodaytohaveyoursay.

Feel good Inspiringideastokeepyourwellbeingontrack

Oh-so ticklish

Slinkintosleepytimewithglamorous pjsinsleeksatinandsnugglyslippers, designedforAsdaTickledPink.Shop ourluxenewrangetohelpraisefundsfor breastcancertreatments,research,educationand support.Anddon’tforgettocheckyourboobs,pecs andchestsregularly,andseeaGPifyounoticeanew orunusualchange.Together,we’reputtingbreastcancer awarenessoneveryone’slist,sowecanbemorebreast aware.TickledPinkSatinPyjamas,£20;Slippers,£10

OCTOBER Live your best...

Keep active and find balance this month with these easy mood boosters

Myth buster Consider...

Arecarbsreally allthatbad?

Carbohydrates** haveapoorrepwhen itcomestonutrition,butit’srefined carbslikesugarthatweshouldtryand consumelessfrequently†.Wholefoods likeunprocessedveggies,grains,fruits andbeansareessentialtoourdiets. Carbsareoneofthebody’smainfuel sources,providingthevitalenergywe needtowork,play,thinkandmove° .

Trying the Swedish way, fika…

Swedenisoneofthehappiestnations intheworld*,acountrywherepeople followadailyritualcalled‘fika’.This custominvitesyoutopausewhatever you’redoingfor15minutestorelaxand enjoyahotdrink,abakedtreatanda momentofpeacewithafriend.Having timeawaywhilehavingachatand somethingdeliciouscanreducestress, leavingyoufeelingcalmerandhappier throughouttherestoftheday^ .

Takingacommunalbreakwillhelp boostmoraleaswellasencouraging aconnectionwithothersbothathome andatwork.Factoringthisintoyour dayaidsproductivityinthelongrun, asregulartimeoutgivesyouthespace tofeelrejuvenatedandreadytoreturn toanytasksthatawait.Fikaismindful practiceandanactofself-care;small ritualslikethesehavethepowerto makeyourdaymorepleasurable^^ .

WORDS COLETTE EARLEY

Focus on…

FRUIT & VEG

Ellie

Howard,

AsdaNutritionist

It’snosecretthatfruitandvegetablesarepackedwith vitaminsandminerals(suchasvitaminsA,C,E,zincand folate),buttherearemanyotherbenefitstoconsumingyour 5-a-day.Asanation,wedon’tconsumeenoughfibre.Eating morefruitandvegcanhelpyoureachthesuggested30g dailyfibreintake°.For5-a-day,oneportionoffreshfruitor vegis80gandtheWorldHealthOrganizationrecommends weeatatleastfive,equalto400gperday^ .

EASYWAYSTOUPYOUR FRUITANDVEGGIES…

Gratevegetablessuchascarrots, courgettesandonionsintosauces.

‘Eattherainbow’–red,yellow,orange, greenfood–foravarietyofnutrients.

Bulkoutsoupsandstewswithpulsesand grains,suchaslentilsorchickpeas.

Lookforthefive-a-daylogo–frozenand tinnedfruitandvegarenutritious,too. Findanewvegetableonyournextshopand cookarecipethatheroestheingredient.

Five ways to…

Ampup endorphins

Try these simple ways to get the feel-good factor flowing…

1 GET A MOVE ON

Aerobic exercise releases a surge of endorphins, a natural way to soothe stress, pain and depression1. Whether it’s running, strength training or walking – moving your body triggers all the positive feels and leaves you with a lovely, long-lasting buzz.

2 HAVE A LAUGH

They say ‘laughter is the best medicine’. A natural mood-booster, humour can lighten a worry, build bonds between friends and relax your body. Even holding a smile has the ability to make you feel happier2 – give it a go!

3

GET YOUR BOOGIE ON

Dancing is a superpower. It reduces the stress hormone, cortisol, produces dopamine and is said to release more endorphins than any other activity3. So turn up your fave tune and dance like no-one’s watching.

4

SOOTHING SMELLS

Looking for a natural remedy to relax your mind and body? Studies4 have shown that essential oils inspire calming effects, helping you to relieve stress. Lavender, citrus and geranium are popular scents – pop a few drops in a diffuser or onto a cotton pad.

‘IrealisedthatIwasrelyingtooheavilyoncoffeetogetme throughtheday.Plus,thebuzzwasalwaysfollowedbyahuge slump.Goingcoldturkeywasn’teasy.Atfirst,Iexperienced headachesbut,afteraroundtwoweeks,Ifeltmoreenergeticand thatsluggishafternoonfeelingwasgone.Ayearlater,Ifeelbetter thanever.Istartmydaywithhotwaterandlemonandsipon herbalteasthroughouttheday.Occasionally,Imayhaveacup ofdecafifI’mcravingthetaste,butIdon’tmisscaffeineatall.’

5

CREATE A ZEN ZONE

Meditation is one of the best ways to raise happy hormones like dopamine, serotonin, and melatonin5 There are lots of apps that can guide you or simply close your eyes, relax and focus on your breathing to help you emerge happier and calmer.

°nhs.uk/live-well/eat-well/digestive-health/how-to-get-more-fibre-into-your-diet/; ^who.int/news-room/fact-sheets/detail/healthy-diet; 1nhs.uk/live-well/ exercise/exercise-health-benefits/; 2mayoclinic.org/healthy-lifestyle/stress-management/in-depth/stress-relief/art-20044456; 3hms.harvard.edu/news-events/ publications-archive/brain/dancing-brain; 4sciencedirect.com/science/article/pii/S2221169115001033; 5ncbi.nlm.nih.gov/pmc/articles/PMC4769029/

LOVISA CHARLES, 39, ASDA CUSTOMER FROM LEEDS

‘I DON’T MISS CAFFEINE AT ALL’

Reachfor

ar

Say ‘aah’ to having a good stretch and you’ll feel tip top from head to toe

WORDS GEMMA ASKHAM

We’vealladoptedbad habits,hunchinginfront ofthemanyscreensthat dominateourworkandleisure hours–butstretchingcanhelpyou regainmobility,mentalfocusand energy.Justaskthecat.Whileour petsmightnotbetheobvioussource ofhealthadvice,theycouldteach usathingortwoaboutstretching. There’sevenaspecialnameforthe bigstretchwhereourfour-legged friendsdiptheirtummiesdown, givingasweepingelongationofneck andbackmuscles.It’sknownas pandiculation(noteitdown,pub

quizfans)andthistension-releasing movementcomesasinnatelytopets asyawningdoestohumans.

Thechallengeisthatmovingour bodiesregularlyisn’tgenerallyour strongpoint–manyadultssitfor ninehoursaday,accordingtothe NHS¹.BackspecialistMichaelFatica istheleadconsultantosteopathfor onlinebackhealthprogram,Backin Shape(backinshapeprogram.com). Heseesmoresedentarypostpandemichabitsandlifestyles,such ascontinuedremoteworking, wreakinghavoconmanypeople’s physicalhealthandenergylevels.

Note: If you’re experiencing recurring tendon pain – that’s discomfort close to a joint – seek advice from a manual therapist, such as an osteopath, chiropractor or physiotherapist, for tailored ‘release’ approaches.

Get into the move

‘Stretchingismoreimportantthan everbecausemanyofusnolonger havethedailycommutetowork, whichwasoftenourmainformof exercise,’Michaelexplains.‘With longerperiodsofinactivityyou losestrengthandflexibility,which isexacerbatedforthosewhospend hourshunchedoveracomputer screen.’Ifyourbodyhasn’tbeen conditionedproperly,itcan becomefatigued,causingmuscles tofeeltightandsore–whichcan leadtothatnigglingfeelinginyour lowerback.‘Whenareasstiffenup throughlackofuse,injuryfollows soonerorlater.Thepurposeof stretchingistomaintainnormal mobilitybymovingajointthrough itsfullrangeofmotionandby stretchingthemuscles.’

Researchshowsthebenefits ofregularstretchinggobeyond

collarbone–reducedheadpain andimprovedtheirsleep.

Letting go

So,howdoyoustarta stretchingroutineifyour flexibilitylevelisnonexistent?Michaelsuggestswhat hecallsaself-audit:‘Lookathow youspendmostofyourday,and dostretchesthatopposethat movement.’Forexample,ifyou workatadesk,youspendmost ofthedaywithyourkneesandhips bentat90degrees,andyourlower backinacurvedposture.

‘Youmightfeeltightnessinyour lowerbackandthinkofstretching herebyhuggingyourkneesor sittinginachild’spose,butthat’s unhelpful,becausethosemuscles havebeenstretchedalldayina roundedposition.’Opposethat movementwitha‘towelstretch’: rollupabathtowel,lieflatonyour backwithyourkneesbent,liftyour bumtoputthetowelinthesmall ofyourback,lowerdownandrelax intothesupportofthetowelfor 30secondstotwominutes.

Friendly flexes

Thebest flexedlist

Aida Yahaya, founder of online flexibility studio, Good Stretch, offers three stretches to try (goodstretch.uk, @goodstretchuk).

1. YOU’RE A HEADDOWN SCREEN ADDICT

TRY: Seated spinal twist Sit on a chair with your feet flat and gently twist your upper body to one side, using the chair back for support. Hold for a few seconds and repeat the other side.

2. YOU’RE A BEDTIME BRAIN-WHIRRER

TRY: Shoulder rolls

flexibilityfeatssuchastouching yourtoes.Onestudy2 foundthat 10minutesofwhole-bodystretches usingyogatechniquesdecreased participants’anxiety,irritability andtiredness,andincreasedtheir abilitytosolvemindpuzzles.In research3 onheadachesufferers, patientsfeltthatafterthreetofour weeksofstretchingthecervical muscles–theareaaroundyour neckfrombehindyoureartoyour

Michaelsaysstretchingshould alwaysbedonealongsideother strengtheningexercises,suchas resistancetraining,lungesand squats.‘Stretchingincreasesyour flexibilityandavailablerangeof motion,soyouneedtosupportthis withextrastrength,’headds.

Stretchingshouldn’treplace exercisebutbeaquick,beneficial add-ontoyourhealthregime.Aim forfiveminutesofstretchingper muscleeachweek.Withagrowing trendforstretchingstudios,such asGoodStretchandStretchInc.,as wellasappslikePliability,starting yourroutineiseasierthanever.

¹nhs.uk/live-well/exercise/exercise-guidelines/why-sitting-too-much-is-bad-for-us/ ²journals.sagepub.com/doi/10.1177/0031512519888304 ³ncbi.nlm.nih.gov/pmc/articles/PMC8037445/

Roll your shoulders forwards in circular motions to relieve joint tension and repeat in the opposite direction. Gently tilt your head from side to side, forwards and backwards, and delicately rotate in both directions.

3. YOU’RE STOOD ON YOUR FEET ALL DAY

TRY: Legs rested on the wall Find a clear wall and sit sideways next to it. Slowly turn to lie on your back with your legs up the wall. Bend knees if needed with your bum close to the wall and hold for two minutes. It’s okay to take breaks; you can add a folded blanket under your lower back for comfort.

‘Stretching increases flexibility and range of motion’

‘I feel really privileged that we’ve kept the Breast Friends momentum going’

Asda’s Ian Firth and Rachael Bradley, co-founder of support group Breast Friends, celebrate their collaboration over a cuppa...

WORDS REBECCA EWING PHOTOGRAPHS MIKE HARRINGTON

As Asda Community Champion, it’s Ian Firth’s job to seek out and discover grassroots, community-driven projects that need a helping hand. He didn’t have far to look to find the peer-to-peer network, Breast Friends Grantham, thanks to the efforts of its indefatigable co-founder, Rachael Bradley…

Ian: The first time I came across Breast Friends Grantham was at an Asda Tickled Pink event we were running in store. I walked in one morning and spotted a Breast Friends Grantham leaflet on my display. I thought, ‘Cheeky things, who left that there?’ So when I got back to my office, I got in touch…

Rachael: [laughs] Yes, I remember, we got a proper ticking off!

I:… but then I asked if we could work together. I saw the great work you were doing and thought, ‘We could build a relationship here.’

R: It was really obvious from the get-go that you wanted to sweep us up and support us as much as you could, which was amazing. As a person, you are very empathetic, very caring. Wanting to support a group of people who want to help each other comes very naturally to you. Having a brand like Asda to back that up is absolutely brilliant. We love Ian.

I: I love Breast Friends Grantham! This is exactly the kind of local grassroots group that we want to support. I’d only been in the job two months and this was my first new engagement so I really wanted to make it work. We supported you with a grant application

to the Asda Foundation. You ended up getting just under £500.

R: It was a great addition to our pot. The money goes to supporting our members – from buying a wig for those who can’t afford one, getting patients to hospital for treatment or sending flowers to those going through a tough time. We were awarded an Asda Foundation Green Token Award too – that’s £500.

I: You co-ordinate your group really well. As soon as you knew about the Green Token Award, emails went out and messages were sent asking people to vote. You stormed it.

Get support

If you are affected by breast cancer, get in touch with Breast Cancer Now for support. Visit breastcancernow.org/ information or call the helpline free on 0808 800 6000.

R: The thing about Breast Friends is that it’s personal. I set up the group with my friend, Sara Green, who’d also had breast cancer. In the pandemic, there was a lack of support available, and it was much needed in our local community. Losing my mum to breast cancer in 2016 is what also drives me to get the message out there. I’m never going to shut up! I’ll do whatever it takes and do what I need to do.

I: And you don’t have any filters about going out

and asking for help. You’re amazing. You even went to the local authority and asked if they could put breastchecking tips on the side of a bin lorry.

R: I work for South Kesteven District Council. They’ve been amazing all through my breast cancer journey. When my chief executive asked me, ‘What’s next?’, I said, ‘I think we should get a pink bin lorry.’ Turned out the council needed two new lorries in their fleet so we painted one bright pink (at no extra cost) with the message ‘Breast to check!’ on the side with the main signs and symptoms. I call her Betty BoobBin and she was even on BBC Breakfast. She will do her day job while also raising vital awareness throughout the entire district.

I: It drives down a different route every day and I feel such a sense of pride when I see it. Sadly, the group has lost a number of members to cancer – my sister-in-law had breast cancer too – so it’s personal. I know how vital it is to get the message out there.

R: I’ve managed to secure a large electronic billboard in our town and convinced a nice group of men to take their tops off to raise awareness that men can get breast cancer too. It will show for the entire month of October [Breast Cancer Awareness month]. If you want to get your top off too, Ian…

I: Erm, it’s right next to a KFC, and I don’t want to put people off their food… This is what I mean by how incredible you are. There’s no stopping you. You’ve just completed CoppaFeel’s CoppaTrek!… how are your feet?

R: My toes have recovered quickly, but I ache, and I’m so tired. It was an insane 100km walk through Hadrian’s Wall country. Hundreds of people applied and only 120 got through; people who had been on a breast cancer journey themselves or wanted to make a

difference. It is hands down the best thing I’ve ever done. It was six days out of my comfort zone, with people I had never met before, but I’ve realised I can do anything if I put my mind to it. And it raised a huge amount of money for the breast cancer charity, CoppaFeel!

I: I never doubted you at all. You’re one of the strongest people I know.

R: Aw, thanks Ian. I feel really privileged that we’ve been able to work together and keep the Breast Friends momentum going. I won’t let it drop, and I know you won’t either. Asda helps me to feel very seen.

Get involved!

Asda has supported the work of leading breast cancer charities since 1996, currently helping our partners Breast Cancer Now and CoppaFeel! We’re putting breast cancer awareness on everyone’s list. Look out for our Tickled Pink products in store and online.

The venue Jubilee Church Café, London Road, Grantham

‘Losing my mum to breast cancer is what drives me to get the message out there’

Get a head start on the festive period by saving your Asda Pounds in the Christmas Saver

Better yet, put away £40 or more by 19th November and you’ll earn a £5 bonus on us!*

Terms and conditions

App is required. Subject to availability. Mobile data may be required. Must scan app. You must be a registered Asda Rewards member to participate in the Christmas Saver Cashpot. The Christmas Saver Cashpot is an option within ASDA Rewards that allows you to save your main Cashpot for spending over certain dates in 2023 during the Christmas period. You may transfer as many times as you like from your Cashpot into your Christmas Saver Cashpot however the maximum amount you can transfer in total into your Christmas Saver Cashpot is £300.00. You can transfer from your Cashpot to your Christmas Saver Cashpot until the *19th November 2023 at 11.59pm. Christmas Saver Cashpot bonus will be added by 11:59pm 24th November 2023 and the Christmas Saver Cashpot will be available to spend from 00:01 24th November 2023 to 31st December 2023 23.59, after this all savings and bonuses will expire.

For more details and full terms and conditions see Asda Rewards app or visit www.asda.com/rewards/terms.

Christmas iscoming…

With just a couple of months to go until the big day itself, here are eight of our favourite Christmas products from a whopping 300+ exciting and delicious new arrivals – which of them will make it onto your Christmas table this year?

While you might only just be starting to think about Christmas, the cogs at Asda HQ have been in motion for 18 months. We’ve been tasting, testing and tirelessly tweaking to create a banquet of festive food and drinks the team is super proud of.

From sensational starters that celebrate the best quality produce on the market, to showstopping puds that bring an aspect of theatre to your meal, there’s something for every palate and purse.

So get ready to be properly dazzled. Asda’s Senior Director of New Product Development, Linsey Taylor, and Senior Product Development Manager, Victoria Watson, reveal this year’s highlights, each with quality and flavour at the fore.

Flavoursome

Crackling Pork

Belly Roast with a Caramelised Leek and Apple Stuffing

‘We spent a lot of time perfecting the crackling on this so it’s super crispy and delicious.’ Linsey

Free Range, Corn Fed, Norfolk Bronze Turkey Joint with Orange, Cranberry, Fig and Pork, Sage and Caramelised Onion Stuffings

‘A brilliantly convenient main with two kinds of stuffing – one savoury and one sweet – apple and cherrywood smoked bacon, plus a finishing butter to keep the meat really moist.’ Linsey

Smoked Salmon & Beetroot

Terrine Wreath

‘What’s special about this is the eye-catching colour from the beetroot. Honey roasted salmon, smoked salmon and beetroot is topped with a dill and soft cheese mousse and finished with hand-ruffled smoked salmon. Stunning.’ Linsey

Asda Extra Special Chocolate and Honeycomb Avalanche Dessert

DON’T MISS OUR CHRISTMAS MAGAZINE FREE! In store from 7 November

‘This is a great showpiece for Christmas Day. We’ve created a salted caramel semifreddo with mascarpone, which – when balanced with the chocolate and honeycomb – means it’s not too sweet. Take it out of the freezer an hour before serving then remove the case at the table to create an avalanche effect.’ Victoria

OMV!

Strawberry Trifle

‘For a great-tasting vegan trifle, tangy strawberry compote, dairy-free custard and sponge is topped with a genius non-dairy and coconut cream topping.’ Linsey

Asda Extra Special Truffle & Parmesan Pigs in Blankets

‘You can’t have Christmas without pigs in blankets and these are utterly addictive! British pork is seasoned with fragrant black summer truffle and salty Parmesan, then hand-wrapped in dry-cured oak-smoked bacon. Stock up as they’ll definitely be in high demand.’ Victoria

Asda

Extra Special Salted Caramel Espresso Martini

‘We’ve used 100% Arabica Latin American blend coldbrew coffee, clean triple-distilled vodka and coffee liqueur finished with Madagascan vanilla extract, sea salt and caramel to create a bar-worthy blend.’ Victoria

Brown Butter & Dark Spiced Rum Stollen Wreath

‘Our signature festive flavour is brown butter and spiced dark rum, and it’s at its absolute finest in this stollen wreath – delish!’ Victoria

What’s on my plate…

Presenter and crime author RichardOsman on how his Sunday Times number one bestseller, The Thursday Murder Club, captured the world

Hi Richard. How’re things?

Good,thankyou.I’vejustfinished signingabout300books.Myhands arefine;mybrainnotsomuch.It sendsmequitemad,likeifyoustart thinkingtoohardabouttyingyour shoelaces,youforgethowtodoit.

Your fourth novel is out now – what can we expect?

TheLastDevilToDieissetintheworld ofantiqueswhich,itwillshockyouto learn,isnotalwayssqueakyclean.A mysteriouspackagearrivesintheUK onChristmasDayandleaveschaosin itswake.Someoneclosetothefour pensionersoftheThursdayMurder Clubiskilledandtheteammusttrack downboththekillerandthepackage. It’saworldfullofartforgers,drug dealers,charlatans,andterrible dangerfromallsides.It’sarollicking read,I’llsaythat,butwiththisonewe gomuchdeeperintothepersonal livesofthefourmembersofourclub.

You’re taking a break from the series. Will you miss your characters?

Iabsolutelylovethem,soyesIwill. ButItellyouwho’sdueabreak:the fourpensionersinTMC.I’veputthem throughsomuchoverthepastfew years–lotsofheartbreak,lotsof death–andinthislatestbook,Iput themthroughevenmore.Ithought theydeservedsomepeaceandquiet.

Did you think so many people would love them?

ThebooksarebiginAmerica,Japan, China,BrazilandIfinditfascinating thatpeoplegetit.Insayingthat,if IreadaFrenchorSouthAmerican book,Iwantittobeauthentically FrenchorSouthAmericanwithall thoselocalreferenceswrittenin.

Tell us about your new crime book in the works... WithTMC,theycan’tjumpoutof helicoptersorgetintocarchases; they’renotdetectivesinthatway. Mynewcharactersaremuchmore traditional:adetectivefather-in-law/ daughter-in-lawduo.She’saclose protectionofficertravellingtheworld withbillionaires.He’salocalcopwho likestostayathomeanddothepub quiz.Then,theirworldscollide…

What is your go-to drink and snack while writing?

I’llalwaysmakemyselfagreentea. Godknowswhy,Idon’tevenlikeit. Atthestartofthewritingprocess, I’llbuyaboxof100greenteabagsand oncetheboxisempty,I’llknow I’vedone100daysofwriting, whichisaround100,000words, thelengthofabook.Ialways makesureIhaveatreat:likea cerealbarorsomethingboring. Thethoughtofnothavingasugar hitanhourinisdevastating.

And finally, how do you take time out and relax?

Ilovewatchingtelly.Ifeelwhenever anyoneisaskedthatquestion,they saysomethingexcitinglikehangglidingbutstatistically,they’re watchingTV.Itrytodomystepsand recentlyspentamonthinRome,but Ilovewatchingsport–liveoronTV.

4quick-firequestions

If you were a pudding...

I’d be a mint Viennetta, something everyone turns to for comfort.

Scrambled, fried or poached?

Scrambled eggs on toast. If I’m at a hotel, I’ll eat the egg, then make a sandwich with the toast and bacon.

What’s always in your basket?

Walnuts and raisins – perfect.

After a long day, I fancy… I love English sparkling wine – it’s getting cheaper and people are wising up to it. It’s better than Champagne.

Richard Osman image: Conor O’Leary; wine image: Getty Images

Richard’s new book The Last Devil to Die (Viking) is available at Asda stores, £11 (hbk) available in stores now.

WORDS REBECCA EWING

Pink Pumpkin Twosie (from 1–12 years), Green Pumpkin Twosie, (from 18 months–10 years), from £7 per set