Asda Magazine - September 2023

Hello

Let’s savour the new season…

September signals fresh starts to me. Maybe it’s because it’s my birthday month or perhaps it’s memories of school days and new classes, new starts, new pencil cases… As a stationery geek, I loved choosing pen sets for the start of the school year. And while I don’t splash out on a stationery haul each year anymore (although, why not?), September’s still about getting back into a routine for me and marking the change in season with a: ‘See you next year, summer,’ and, ‘Hello there, autumn’. So, in this issue we’ve got food, fashion and home inspiration to ease you through the seasonal switchup. You’ll love our favourite fakeaway recipes and we’ve got tasty, nutritious dinners to keep you energised. Wrap yourself in a chic yet cosy knit from George and nab yourself a piece from the amazing home collection by Stacey Solomon, exclusive to Asda. And what better way to reset yourself than with a spa day? We’ve shared our top picks so you can create one in your bathroom for a good old pamper session this month. Go on, you deserve it…

Editor

asdamagazineeditor@asda.co.uk

What’s inside

41 EVERYDAY HEROES: PEANUT BUTTER

If you like it on toast, you’ll love these recipes, from noodles to no-bake bars

44 FAKE IT ’TIL YOU MAKE IT

23

09 10 ¾ THINGS TO LOVE THIS MONTH

What’s new in Asda land this month? All the latest info and must-haves…

14 STACEY SOLOMON

Stacey’s secret is finally revealed… Plus, a big day awaits the family and it’s all change at Pickle Cottage

Love to eat

Mealtime inspiration to whet your appetite and tickle your taste buds

18 FILL UP ON FLAVOUR

Switch into the new season with colourful, filling meal ideas for fish, chicken, meat and veggie dishes

25 CHALLENGE GINO

Lucas wants to make his wife a special brunch and Gino’s the man to help

28 STICK OR TWI S T: SHEPHERD’S PIE

We put a rogan josh spin on the British fave. Will you go classic or spiced?

34 THE TASTEMAKERS

Recreate your fave Friday night takeaway at home – yes, you can!

51 MY KIND OF... LUNCHBOX

What are other readers munching on at midday? Noodles, muffins and quiche

58 NICE AND SLOOOOW…

For melt-in-the mouth meat and low-fuss dinners, pop it in the slow cooker – and put your feet up

64 SMART LIVING

Try Mimi’s budget-savvy recipe

66 SUPER-BOOST SUPPERS

Swap post-meal dips for welcome pep-ups with these nutritious eats

What makes our fudge so creamy? The best ingredients, and even the weather…

Get the look

See what’s on trend this season and turn your home into a haven

74 THE EDIT

September’s the month with the most birthdays, so get gifting here

77 HOME TRENDS

Get excited about our exclusive new range – At Home with Stacey Solomon

82 HOW TO… HOME SPA

Transform your bathroom into a sanctuary with just a few treats

84 FASHION

As summer turns to autumn, stay vibrant and cosy with George’s stylish new sweater collection

Feel good

Must-try ideas, heartwarming reads and handy tips – it’s time to kick back

90 LIVE YOUR BEST… SEPTEMBER

Worried about the cold season? Child starting school? Find some simple tools to help you cope here

92 SELL YOUR WARDROBE

Turn your unwanted clothes into cash

94 BREAKFAST WITH CHAMPIONS

What happened when Rethink Food joined forces with a primary school?

98 WHAT’S ON MY PLATE

A chat with chef, author and presenter, and The Great British Bake Off winner, Nadiya Hussain

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

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, Miriam Nice, Clare Watters, Adam Hylands

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

Our food & you

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

Our recipes

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

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

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

Serves 4

Typical serve size based on adult portions

Ready in 35 mins

Includes prep and cooking time

Fa factor = easy

From easy peasy to ‘brace yourself ’ cooking

Look out for these symbols

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

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

V Vegetarian

VE Vegan

GF Gluten-free

DF Dairy-free

MF Milk-free

LF Lactose-free

EF Egg-free

d Freezable

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

of your 5-a-day u

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

At Asda, we like to make sure the healthiest option is the easiest choice for our customers, so we’ve introduced our Asda Live Better logo

It shows you what the healthiest choices in Asda Own Brand are.

Nutritional information

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

Budget recipes

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

Ways to shop

IN STORE

Find your nearest Asda at storelocator.asda.com .

SCAN & GO

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

HOME DELIVERIES

Shop online and choose a home delivery slot.

CLICK & COLLECT

Shop online and pick up from one of over 450 UK locations

FIND YOUR FLAVOUR TODAY

10 ¾ things TO LOVE THIS MONTH

1

Hip, hip, hooray!

Did you know – more babies are born in September than any other month of the year in the UK? We think that’s worth celebrating, along with anyone with a September birthday, and what better way to mark the occasion than with a cake? Our Asda Sprinkles Cake is super-fun. Looking awesome with a coating of multi-coloured hundreds and thousands, it’ll bring joy to your birthday spread. Asda Sprinkles Cake, £14

Photography: Josh Campbell

Money matters

Our Asda Money services and products have been supporting customers with their financial decisions for 20 years. And in 2023, as we all watch our pennies, this has never been more important. We’re proud to provide tools that have o ered help to thousands of customers, such as a debt test, a budgeting planner and tips, debt support with charity partners, wellbeing advice, and much more. See money.asda.com

5. PLAY TIME

It’s never too early to start getting ready for Christmas – especially when you can get a whopping 50%* o a whole range of toys for tots to teens. From squishy plushies to scooters, action figures, playsets and dolls, plus so much more, start ticking o your Christmas list and save a whole lot of money on the way…

Free-From champs!

We’ve always been proud to expand our Free - From ranges to support people with food intolerances – gluten, dairy, nuts and much more. So we’re seriously pleased that 86 Asda products were shortlisted in the Free From Food Awards**. Winners were announced on 8 June and it was fantastic to be awarded Retailer of the Year. We also won gold medals for our Asda Free From Chow Mein Stir-Fry Sauce, Asda Free From Salad Cream, Asda Extra Special 12 Pork Chipolatas and Asda Extra Special Free

From 8 Sicilian Orange & Belgian Dark Chocolate Cookies. Go on, give them a try…

This bowl of salady scrumptiousness can be ready in 20 mins. Roast all the tomatoes in the oven until soft and lightly charred. Put the cous cous into a large bowl, slice a roasted chicken fillet and add to the bowl along with ½ the salad leaves. Mix and serve in two dishes. Top with the tomatoes, their juices, and a few extra salad leaves on the side. Enjoy.

Look out for our food bank collection points, which are in Asda superstores across the UK. Whether you have an extra pot of jam or cooking sauce, or even loo roll that you can pop in our donation trollies, every item makes a di erence. All the goods we collect help people who need to use food banks in your local community, via our partners The Trussell Trust* and other independent food banks.

3

10 9

Mushroom

As the temperatures drop and the evenings draw in, the most ‘fun guy’ of the vegetable world is at its best – howdy, mushroom! Chop up and chuck in a casserole or curry for texture and rich flavour, or just fry in butter and then spoon onto toast for a super-quick supper.

⁄

Spring onions

Raise a glass of frobscottle to Roald Dahl Day on 13 September.

8

Bank it!

£4 EACH

Now that’s a tasty deal!

Our exciting new range has totally delicious, grab-and-go lunchtime eats to flavour up your day

Asda Meal Deal*

Mix and match any 3 for 2 (including some snacks and drinks) in store only.

Chicken, Mozzarella and Slow-Roasted Tomato Deli Sandwich, £ 3 . 50

Grabbing a bite to eat just got a whole lot more appealing with the arrival of an enticing new selection of our Food to Go treats. The three bighitters that will satisfy your hunger pangs are a Falafel and Houmous Wrap, Chicken, Mozzarella and SlowRoasted Tomato Deli Sandwich, and a Chicken and Red Pepper Houmous Grain Deli Salad – all irresistible eats. These tempting mouthfuls will more than ll the gap between breakfast and dinner and they’re perfect when you’re busy, at the

o ce, going on a trip or day out, or just eating on the go. Pop one in your lunchbox and you’re all set for a palate-pleasing midday feast. What’s more, they’re packed with sumptuous and tasty quality ingredients – including a yummy vegan option in the falafel wrap. And as an extra budget bonus, you can buy 3 for 2 with any of these delish snacks. Make lunchtimes oh-so-simple and go for it…

Chicken and Red Pepper Houmous Grain Deli Salad, £ 4

Falafel and Houmous Wrap, £ 3 . 50

beginnings New

And just like that, we’re back in autumn… I hope you had the chance to relax a little over the summer. I’ve absolutely loved spending some time with the family in the sun, but autumn is my favourite season by far. This September is a big one for us – our son Rex starts school this month. I feel so emotional about it. Rex is mine and Joe’s rst child together and suddenly he’s in ‘big school’.

It’s a massive step, however Rex is already looking forward to his rst day. He’s excited to be reunited with my nephew who’s at the same school.

I’m so happy for him but it’s a bit overwhelming for us as parents because it’s the beginning of the real ‘growing up’. He’s changed so much in the last six months – our little toddler is gone.

With just me and the babies at home I’ll make a start on a new project, I’ve got an autumn-inspired front door decoration planned. It ’s such a nice welcome home and honestly makes me so happy. And I’m already thinking ahead

to Halloween. Every year, me, Joe and the kids do themed costumes together. For the past few years we’ve been inspired by lms such as The Flintstones, Monsters, Inc. and The Addams Family. But there are seven of us now and I’m running out of ideas. Any thoughts welcome…

You might have seen I’ve got a new range with George Home. I’m so happy I can share ‘At Home with Stacey Solomon’ with everyone now. It’s been so hard keeping this quiet for so long Lots of you will know I’m obsessed with homes and interiors. It’s an absolute dream come true to design these pieces with the team at a price that’s more a ordable. That’s so important to me. I really hope you like what we’ve created – you can see more on page 77, plus more from me on what my inspirations were.

See you all next time… Loads of love, Stacey x

‘This month I’m… …getting back into packed lunch mode, now that Rex is o to school. I’ll definitely be taking some ideas from My Kind Of Packed Lunch on page 51 –those mu ns look yum. Even though Rex is looking forward to his first day, I think I’ll draw a smiley face on the banana skin to make him giggle. I love the idea of making everything in advance the night before and boxing it all up so we can grab and go in the mornings, but evenings get pretty busy… Wish me luck!’

From an exciting George Home range to a little one starting school, Stacey is taking September in her stride

‘It’s a dream come true to design these pieces…’

EVENT

Selected Asda stores and lines. Subject to availability. Pricing is live between 6th - 26th September.

*Breastfeeding is best. Follow-on milk should only be used as part of a mixed diet and not as a breastmilk substitute before 6 months. Use on the advice of a healthcare professional. Always follow preparation instructions and storage on pack.

DISCOVER ITALY’S BEST KEPT SECRET

Servingsuggestion .

WHAT’S FOR DINNER?

Fill up on flavour

Savour the last of all that the summer has to o er with simple yet satisfying meals that’ll ease you gently from one season to the next

RECIPES ESTHER CLARK PHOTOGRAPHS JOSH CAMPBELL

Quinoa-stuffed peppers

Got friends popping over? Serve up a Med-style meal in the evening sun.

Serves 4 | Ready in 35–40 mins

Fa factor |

• 4 large red peppers

• 3 tbsp olive oil, plus extra for drizzling

• 160g dried quinoa

• 1 lemon, zest and juice

• 30g vegetarian hard cheese, finely grated

• 2 tbsp Asda Free From Green Pesto

• 2 large tomatoes, roughly chopped

• handful fresh basil, chopped, plus extra to serve

• handful parsley, chopped, plus extra to serve

• 150g ricotta

• 1 tbsp pine nuts

• 1 tbsp pumpkin seeds

Classic kedgeree

Traditionally eaten at breakfast time or for brunch, this quick and tasty fish dish also makes a superb supper – go on, give it a go...

Serves 4 | Ready in 25 mins

Fa factor |

• 3 large eggs

• 440g smoked haddock fillets

• 300ml semi-skimmed milk

• 250g basmati rice

• 1 dried bay leaf

• 100g frozen peas

• 30g butter

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• 20g fresh ginger, peeled and grated

• 1 tsp turmeric

• 1 tbsp mild curry powder

• 198g tin sweetcorn, strained

• ½ small bunch coriander, chopped

• 1 lemon, cut into wedges

1 Bring a pan of water to a simmer. Add the eggs and simmer for 6½ mins. Drain and leave in a bowl of ice water.

2 Put the haddock in a pan, pour over the milk and bring to the boil. Remove from the heat immediately and leave the fish and milk to cool.

3 Cook the rice, with the bay leaf, in boiling water according to packet instructions. Add the peas for the final 3 mins. Drain and leave to steam dry.

4 Meanwhile, melt the butter in a large frying pan or shallow casserole dish. Add the onion and a pinch of salt and fry over a low heat for 12 mins.

5 Add the garlic, ginger and spices and cook for 2 mins. Add the cooked rice and peas with the sweetcorn and warm through. Remove the haddock from the milk and break into large chunks. Add this to the pan along with half the coriander. Peel and quarter the boiled eggs and add to the dish, along with the remaining coriander. Serve the kedgeree with some lemon wedges and a simple salad of rocket leaves and cherry tomatoes, if you like.

• mixed dressed salad leaves, to serve (optional)

1 Preheat the oven to 220ºC/200ºC fan/gas 7. Slice the tops off the peppers and scoop out the insides with a tsp, discarding the white membrane and the seeds.

2 Place the peppers, cut side up, on a lined baking sheet and drizzle with 1 tbsp of the oil. Season with salt. Roast for 20 mins.

3 Cook the quinoa according to packet instructions, drain and leave to cool a little. Then toss with the remaining oil, lemon zest and juice, hard cheese, pesto, tomatoes, herbs and spoonfuls of ricotta. Season to taste with salt and pepper. Pile into the peppers and return to the oven for 10 mins. Place the pine nuts and seeds onto a baking tray and toast in the oven at the same time.

4 Finish the peppers by sprinkling over extra herbs, the nuts and seeds and a drizzle of oil. Enjoy with some dressed salad leaves on the side.

WHAT’S FOR DINNER?

What’s in the cupboard?

If you don’t have any quinoa in your kitchen, swap it out for rice or couscous, instead.

Garlic and pork schnitzel with butter bean mash

Tender meat with a crisp golden crumb and fresh veggies? That’s one tasty plate.

Serves 4 | Ready in 45 mins

Fa factor |

For the slaw

• ½ red cabbage, finely shredded

• 1 small red onion, thinly sliced

• 2 small eating apples, cored and cut into thin matchsticks

• 1 tbsp cider vinegar

• 2 tsp wholegrain mustard

For the butter beans

• 2 x 400g tins butter beans, drained

• 50ml chicken stock

• 1 tbsp soured cream

For the schnitzel

• 4 pork loin fillets, trimmed of fat

• 130g Asda Panko Breadcrumbs

• 2 large eggs, beaten

• 130g plain flour

• 2 tsp garlic granules

• 1 tbsp fresh thyme, chopped

• 4 tbsp olive oil

1 To make the slaw, toss together the cabbage, onion, apple, vinegar, mustard and a pinch of salt. Set aside for at least 20 mins to lightly pickle while you prepare the mash and schnitzel.

2 Heat the butter beans and chicken stock in a saucepan for 5 mins over a medium heat, stirring regularly until the stock has reduced a little. Roughly mash the beans and fold through the soured cream, with salt and pepper. Set aside.

3 And now for the schnitzel bit. Take the pork fillets and lay them on a sheet of baking paper. Cover with a second sheet and lightly bash the fillets with a rolling pin until they are around 2cm thick. Separate the panko, eggs and flour into 3 shallow bowls. Season the panko with salt and stir through the garlic granules and thyme. Dip each pork fillet into the flour, followed by the egg and finally, the breadcrumb mix.

4 Heat the oil in a large non-stick frying pan set over a medium heat. Add the coated pork – it should sizzle

when you add it to the pan, cook for 10 mins, turning halfway. When the schnitzels are cooked through, remove from the pan. You may need to do this in batches and keep warm. Heat through the butter beans. Serve with the bean mashand slaw and tuck in.

Cook’s tip: If pork isn’t to your liking, swap it for chicken fillets

Roast butternut squash and crispy kale salad

This light, sweet and savoury combo is eye-poppingly good.

Serves 4 | Ready in 1hr 5 mins

Fa factor

For the pickled blackberry dressing

• 130g blackberries

• 2 tbsp extra virgin olive oil

• 1 tbsp cider vinegar

• 2 tsp wholegrain mustard

For the salad

• 1 medium butternut squash

• 3 tbsp olive oil

• 4 garlic cloves, lightly bashed

• 2 sprigs rosemary

• 80g sliced curly kale

• 100g vegan feta, crumbled

• 40g hazelnuts, toasted and roughly chopped

Go berries!

Buy fresh or from the freezer aisle or pick your own blackberries from public hedgerows. August and September are the best times.

1 Preheat the oven to 200ºC/180ºC fan/gas 6. Tip the whole blackberries into a bowl. Add the oil, vinegar, mustard and a pinch of salt and set aside for at least 30 mins.

2 Halve the squash and scoop out the seeds using a dessert spoon. Chop the squash into 4cm chunks, keeping the skin on. Tip onto on a flat baking tray lined with baking paper and toss with 1 tbsp of oil, bashed garlic and rosemary sprigs. Roast for 35–40 mins or until tender. Remove and set aside.

3 Turn the oven up to 220ºC/200ºC fan/gas 7. Massage the remaining oil into the kale with a pinch of salt and place on a separate baking sheet. Roast for 15 mins or until crispy.

4 Once cooked, toss the kale with the squash and arrange on a serving plate. Finish with the feta, nuts, and the blackberries in their pickle dressing.

Paprika chicken pasta bake

Keep even the hungriest of tums happy with a hearty dish topped with plenty of cheese.

Serves 4 | Ready in 40 mins

Fa factor | EF |

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 1 courgette, cut into chunky pieces

• 2 chicken breasts, cut into strips

• 1 large garlic clove, thinly sliced

• 2 tsp smoked paprika

• pinch chilli flakes (optional)

• 2 x 400g tins chopped tomatoes, blitzed until smooth

• 200ml veg stock

• 80g pitted green olives

• 1 tsp sugar

• 400g penne pasta

• 100g Asda Grated Four Cheese Blend

• ½ small bunch parsley, finely chopped (optional)

1 Preheat the oven to 200ºC/180ºC fan/gas 6. Heat the olive oil in a non-stick large frying pan over a medium heat. Add the onion and courgette and fry for 10 mins.

2 Add the chicken and cook for 5 mins. Add the garlic, paprika and chilli and fry for a further 1 min. Next, pour in the tomatoes, hot stock and olives. Add the sugar, salt and pepper and stir to combine. Simmer uncovered for a further 10 mins.

3 Meanwhile, cook the pasta in boiling water for 5 mins. Drain,

reserving about 150ml of the starchy cooking water. Add this water to the sauce, with the pasta, and toss. Tip into a baking dish. Top with the cheese and bake for 15 mins.

4 Finish with the chopped parsley and serve with a punchy green salad.

Cook’s tip: Replace the chicken with roasted peppers, tinned artichokes and extra olives for a veggie version.

Each 556g portion contains

Food styling: Iona Blackshaw, Props: Jaine Bevan

Gino

In the D’Acampo house a proper breakfast has to have eggs, we absolutely love them. I’m always coming up with new ideas to try and make them more exciting. It’s your anniversary so this calls for something a bit special – it has to be my spicy mushroom bruschetta with cheesy fried eggs. Such simple ingredients, but together they make something so delizioso. I think you’re going to love it and your wife is going to love you for making it – even more than she does already. First things first, prepare your ingredients. Cut two slices from a nice country loaf, or four smaller slices from a smaller loaf. Next, slice 250g chestnut mushrooms and set aside, then slice 1 clove of garlic and set aside, too. Grate 20g Parmesan or pecorino (or your favourite vegetarian hard cheese) into a bowl, then put to one side. Now let’s get cooking. Pour 5 tbsp olive oil into a large frying pan. Add ¾ tsp chilli flakes and the sliced garlic clove and cook over a high heat. As soon as the garlic begins to sizzle, add the sliced chestnut mushrooms and thyme leaves (picked from about 4 sprigs). Sprinkle over ½ tsp salt and stir. Fry for 10 mins, stirring occasionally, then tip the cooked mushrooms on to a plate and keep to one side while you make the toast and eggs. Grill your two (or four) slices of bread on both sides until they’re nicely browned. Get the same pan you used for the mushrooms, heat 3 tbsp olive oil in it over a medium high heat. Once the oil is hot, crack in 4 large eggs and fry for 1 min. Get your grated cheese and scatter over the top of the eggs then fry for another min. Next, put the slices of toast onto two plates, divide the mushrooms between them and then add the cheesy fried eggs on top. I mean, two cheesy eggs each and garlicky mushrooms, it doesn’t get much better than that at breakfast time… Serve straight away and enjoy.

This month our Italian food maestro shows us how to cook an epic, veggie brunch

Gino, please can you help? My wedding anniversary is coming up and I want to make my wife a lovely brekkie. She’s veggie so meat’s off the menu, but I want to treat her to a breakfast that feels a bit special.

challenge

Spice up your life

Creating avour-packed meals in your kitchen at home is one of life’s great pleasures. And when you’re in the mood to raise the bar from ‘hmm’ to ‘mmm’, a selection of herbs, spices, pastes and speciality ingredients at your ngertips makes it easy-peasy. The new and exciting Cook by Asda range brings so many taste bud-tickling inspirations to the countertop, you’ll be cooking up delicious, budget-friendly culinary combos every evening.

Perhaps you fancy something spicy – similar to a dish you tasted while on holiday? Dive into a jar of gooey red gochujang paste to perk up a pot of stew, act as a marinade on chicken or create a zesty dipping sauce. Or try laksa or massaman pastes, which also bring the heat and add real depth.

If you’re acing it with the air fryer, add a pinch of shawarma seasoning or ras el hanout to oil and drizzle on some chicken or pork chops for low-fat, wow-worthy results. Maybe you feel like something a little less punchy? Use garlic powder or paste to season up dirty fries, or sprinkle mac ’n’ cheese with smoky chipotle breadcrumbs for maximum, mouthwatering, comfort food delight.

For the everyday cooks

TRY: Cook by Asda Ground Sweet Cinnamon, 80p; Cook by Asda Thyme, 80p; Cook by Asda Garlic

Seasoning Grinder, £2.30; Cook by Asda Easy Red Chilli, from £1.25

If you’re feeling uninspired but want a restaurantworthy dinner, the new Cook by Asda range will take your meal from meh to mmm in a flash

PHOTOGRAPHY JESSE WILD

For the air-fryer fans

For the trend setters

For the globe-trotters

TRY: Cook by Asda Smoky Chipotle Breadcrumbs, £1.50; Cook by Asda Crispy Onions, £1; Cook by Asda Dirty Fries Seasoning, £1; Cook by Asda Rainbow Peppercorn Grinder, £2.30

TRY: Cook by Asda Ras El Hanout, £1; Cook by Asda Chipotle Seasoning Grinder, £2.30; Cook by Asda Shawarma Seasoning, £1

TRY: Cook by Asda Thai Green Curry Paste, £2.40; Cook by Asda Thai Red Curry Paste, £2.40; Cook by Asda Gochujang Paste, from £1.25; Cook by Asda Tikka Masala Curry Paste, £2.10; Cook by Asda Korma Curry Paste, £2.10

Shepherd’s pie

The classic one Lamb mince in a rich gravy topped with creamy mash – what’s not to love?

RECIPES GABRIELLA ENGLISH PHOTOGRAPHS CHARLOTTE TOLHURST

The spicy one

Turn up the flavour with our rogan josh twist, packed with aromatic Indian spices

Crust v spud

The first shepherd’s pies originated in Scotland, with the potato topping we know and love and a pastry shell*…

*britannica.com/topic/shepherds-pie

A comfort food favourite that is guaranteed to please a crowd – go traditional or switch it up with our curry-inspired revamp

A STYLISH NEW LOOK & DELICIOUS NEW FLAVOURS FROM PIZZA RISTORANTE

Classic shepherd’s pie

Cosy up with this champ of a family dinner. Balance the meat and mash with a serving of lightly steamed baby carrots and sweet-tasting peas.

Serves 6 | Ready in 1 hr 40 mins, plus resting | Fa factor

EF d |

For the filling

• 500g Asda Lamb Mince

• 1 large onion, finely chopped

• 2 sticks celery, finely chopped

• 2 large carrots, finely chopped

• 1 leek, trimmed and thinly sliced

• 3 garlic cloves, crushed

• 4 sprigs fresh thyme, leaves picked and chopped (plus extra for garnish)

• 2 tbsp tomato purée

• 2 tbsp plain flour

• 600ml beef stock, made with

1 Asda Beef Stock Pot

• 2 bay leaves

• 3 tbsp Asda Worcester Sauce

For the topping

• 1.5kg Maris Piper potatoes, peeled and cut into 3cm chunks

• 3 tbsp semi-skimmed milk

• 50g unsalted butter, chopped

1 Heat a large frying pan over a medium-high heat. Add the lamb mince. Cook for 5–6 mins or until golden brown all over. Break up with a wooden spoon as you go. Don’t use oil as the lamb releases fat as it cooks. Add the onion, celery, carrot and leek and, stirring regularly, cook for 5–6 mins until softened.

2 Turn the heat down to medium. Add the garlic, thyme, tomato purée and flour, stir well and cook for 2 mins. Add the stock, bay leaves and Worcester sauce and season with salt and pepper. Stir, bring to a simmer and cook over a medium-low heat for 25–30 mins, stirring a little, until thickened.

3 Meanwhile, preheat the oven to 200°C/180°C fan/ gas 6. Add the potatoes to a large saucepan, cover with water and bring to the boil. Once boiling, reduce heat and simmer

for 15–20 mins until cooked through. Drain well and leave to steam for 5 mins before returning to the pan. Mash with the milk and ½ butter until smooth, then season.

4 For the filling, discard the bay leaves from the lamb mixture. Transfer to a baking dish around 20x30cm. Top with the mash and use the back of a spoon to create ridges. Dot with the remaining butter and bake for 35–40 mins until golden and bubbling. Grill for 2–3 mins to get the top more golden. Leave for 10 mins before serving. BUDGE T ONLYSAVVY £1.19 A SERVE

Rogan josh shepherd’s pie

Try a takeaway curry classic cooked up as a spicy bake with a sweet potato topping.

Serves 6 | Ready in 1 hr 35 mins, plus resting

Fa factor | EF d

For the topping

• 2kg sweet potatoes, scrubbed

• 25g unsalted butter

• 2 tsp garam masala

• 1 tsp black onion seeds

For the filling

• 500g Asda Lamb Mince

• 1 large onion, finely chopped

• any 2 peppers, cut into 2cm chunks

• 3 garlic cloves, crushed

• 3cm piece ginger, peeled and finely grated

• ½–1 fresh red chilli, finely chopped

• 1 tbsp garam masala

• 2 tsp ground cumin

• 2 tsp paprika

• 1 tsp ground turmeric

• 6 green cardamom pods, bashed

• 1 cinnamon stick

• 2 tbsp tomato purée

• 400g tin chopped tomatoes

• 75g Greek yoghurt

• 300g fresh spinach

1 Preheat the oven to 240°C/220°C fan/ gas 9. Line a large baking tray with foil, lay the whole sweet potatoes on it and prick them all over with a fork. Bake for 35–40 mins until cooked through.

2 Heat a large frying pan over a mediumhigh heat. Once hot, add the lamb mince. Cook for 5–6 mins or until golden brown all over. Break up with a wooden spoon as you go. Don’t use oil as the lamb releases fat as it cooks. Add the onion and pepper and cook for a further 4–5 mins, stirring, until softened. Reduce the heat to medium. Add the garlic, ginger, chilli, all the spices and the tomato purée. Cook, stirring, for 2 mins more.

3 Next, add the tomatoes with the yoghurt and 400ml water. Season with salt and pepper and bring to a simmer. Cook over a medium-low heat for 25–30 mins until thickened, adding the

spinach for the final few mins, to cook until just wilted.

4 Once the potatoes are cooked, remove from the oven and lower the temp to 200°C/180°C fan/gas 6. Cut the potatoes open and leave to cool slightly before scooping the flesh into a bowl – about 1.3kg. Add the butter and garam masala, season with salt and black pepper and mash until smooth.

5 Discard the cardamom pods and cinnamon stick from the lamb mixture. Transfer to a baking dish, around 20x30cm. Top with the sweet potato mash. Scatter over the black onion seeds and bake for 40–45 mins until golden brown and bubbling. Put under the grill for 2–3 mins to get the top more golden, if you like. Leave to stand for 10 mins before serving.

Leftovers tip: Bake leftover sweet potato skins with a drizzle of oil and a little salt and black pepper in a hot oven to make tasty crisps.

When the fudge starts to set, thousands of little white stars appear on its surface,’ says Russell Blair, Chief Cook at The Serious Sweet Company. ‘It goes from a deep bronze colour to a night sky effect – it’s absolutely beautiful.’ And it’s also a sign of a good job well done: ‘I can relax then,’ he confesses, ‘it means that all the ingredients are working, and that the crystallisation process has begun…’

When you open a box of Asda Extra Special Handmade Clotted Cream Fudge and pop one of those sweet, crumbly, melty nuggets into your mouth, you probably won’t be thinking about the science behind your sweets. With rich butter, smooth golden syrup and a generous swirling of West Country clotted cream, each bite is irresistibly decadent – but for Russell and his expert team, the art of making fudge is also a nely honed chemistry.

Russell’s job is to oversee the creation of this Extra Special treat, ‘From preparing those premium raw ingredients, to the cooking, setting and cutting’. The factory is in Harrogate, but Russell’s Scottish lilt reveals his Ayrshire roots, and his keen eye for detail betrays a decades-long career perfecting his cra . ‘It’s my job to make it all run like clockwork,’ he smiles.

Buttery, syrupy scent

It’s a warm summer’s morning, and the North Yorkshire air is lled with sweetness; you could literally follow your nose all the way to the factory. And given the honeyed scent of golden syrup and cream once you step inside, it’s clear what’s on the production line today…

Above: Russell and Jessica continually judge the handmade treat, which uses the most clotted cream of all the fudge

The Serious Sweet Company makes

Surprisingly, the fudge-making process begins with a careful check of the day’s weather forecast to see what’s in store. ‘The atmospherics greatly impact the cooking conditions,’ explains Russell. ‘During winter, the air and ingredients are colder – so the butter takes longer to melt and mix with the sugar. In January, we need a higher temperature and 22 minutes to cook, but when summer hits we reduce it to, say, 19 minutes. Even half a degree impacts the avour, colour and quality of the fudge, so we tweak it every day.’

The cooking takes place in the ‘boiling room’, whose two gleaming steam pans each hold up to 120kg of bubbling nectar at a time. On a single eight-hour shi , Russell’s team can create up to 3,600kg of fudge, or 24,000 boxes. But despite this large scale, each step is meticulously judged and carried out by hand: from weighing the

‘These flavours are so evocative, and often linked to our happiest memories’

ingredients and adding them to the pans, to transferring the molten mixture into the ‘conditioning room’ to set.

‘It’s a traditional batch production, which lets us keep a very close eye,’ says Jessica Smithson, Process Development Manager, who’s responsible for quality control. She has an encyclopaedic knowledge of the science of fudge. As each ingredient is placed in the pan, she explains how it contributes much more than just avour: ‘Golden syrup makes a light and crumbly fudge, whereas if we used glucose it would be heavier and chewier,’ she says, ‘like the type you get in a chocolate selection box. And of all the fudges we make, this de nitely has the most clotted cream: there’s 8kg in each batch, which creates a gorgeous thick mixture. During cooking, you get a real sense of its richness; other fudges have a milky texture, but this is like a luscious mousse.’ For Asda Extra Special Handmade Clotted Cream Fudge, the factory uses an incredible 1.5 tonnes of premium West Country dairy every year – around the same weight as a medium-sized car.

When the boiling is complete, the hot fudge is poured into copper pans to prevent it from cooking further – and then into large silicone paper-lined trays. The air is gloriously buttery and syrupy, but it’s also incredibly hot: the pans have reached around 124°C, and the extractor fans are hoovering up thick plumes of steam. By comparison, the conditioning room is cool and clear; here the fudge sets naturally, its constellation of star-like crystals growing until the entire tray is golden and glossy. A er 48 hours, it’s taken for cutting, packing and dispatch – and then nally to your local Asda store.

Fond fudge memories

The team already has its thoughts rmly on Christmas. ‘We started preparing for the festive rush back in May,’ explains Jessica, ‘and every month it ramps up even more – there’s a real buzz in the factory.’ Such is The Serious Sweet Company’s reputation for quality, that it exports premium products all over the world, as well as creating several other Asda Extra Special ranges –such as Handmade White Chocolate Honeycomb, and fudges blended with Irish cream, salted caramel and blonde cream liqueur.

The conversation its from the top-secret development of new festive recipes (‘we’ve been hard at work!’, con des Jessica), to why humid weather is so awful for making honeycomb (‘the bubbles collapse, so we have to cook something else,’ says Russell). It’s clear that this duo doesn’t just have a sweet tooth: they live and breathe confectionery, an ethos that they say is shared by the company’s 60-strong sta . ‘I think it’s because these avours are so evocative, and o en linked to our happiest memories,’ says Jessica. ‘For me, fudge is all about the seaside – it reminds me of happy family trips to the beach.’

‘It takes me back to my school days,’ laughs Russell, ‘to when I was in short trousers! Once a week, every Friday, we were allowed a treat on the way home from school, and I usually chose a packet of fudge.’

Is it still a treat, or can you have too much of a good thing? ‘Oh, I’ll gladly tuck into more –though I’m very picky, mind. A smooth sweetness, combined with a crumbly texture… even a er all these years, I still can’t resist.’

Above: Even the weather and atmospherics are closely monitored to ensure the conditions are just right for Asda’s Extra Special Handmade Fudge

See our delicious fudge recipe over the page…

Espresso fudge semifreddo

A pud that is a cinch to put together, slices straight from the freezer and looks and tastes special enough to wow your guests.

Serves 8–10 | Ready in 20 mins, plus overnight freezing

Fa factor | EF GF V

• 150g pack Asda Extra Special Handmade Clotted Cream Fudge

• 1 tbsp instant co ee

• 200g condensed milk

• 300ml double cream

• 200g natural yoghurt

1 Chop the fudge into halves or quarters, don’t worry if this creates a few crumbs – keep those. Prepare a 900g loaf tin by lining it with non-stick baking paper, leaving plenty of overhang at the

edges. Put 50g of the larger fudge pieces to one side (for serving, later) then put the rest of the larger pieces into the base of the prepared tin.

2 Dissolve the instant coffee in 1 tbsp of boiling water and stir this into the condensed milk.

3 Whip the cream in a large bowl until it holds its shape, then fold in the condensed milk mixture, the yoghurt, the rest of the smaller fudge pieces plus crumbs. Spoon the semifreddo (frozen dessert) mixture into the prepared loaf tin, wrapping the ends of the baking paper over the top lightly to cover. Pop in the freezer overnight to freeze.

Leftover condensed milk can be used for no-churn ice cream recipes or add a splash to co ee for a sweet and creamy drink

4 Just before you’re ready to serve, remove the semifreddo from the freezer. Unwrap the baking paper and turn out onto a serving plate. If it doesn’t slip straight out of the tin, then fill a shallow bowl with warm (not hot) water and briefly dip in the base of the tin. The warmth should loosen it quickly so don’t leave it in the water for too long or your semifreddo will melt. Once on the plate, top with the reserved pieces of fudge and cut into slices to serve.

Recipe: Gregor McMaster, Photographer: Jonathan Gregson, Food Styling: Miriam Nice, Props: Max Robinson

STRENGTH COMES FROM WITHIN

semi skImmed mIlk that tastes lIke whole*

NOT HERE TO TAKE PART.

HERE TO TAKEOVER!

Peanut

butter

Love this crunchy spread and keen to use it in new and exciting ways? Here are three budget recipes you’ll go nuts for

THOMSON

Peanut butter noodle salad

Vibrant veg and egg noodles make a speedy packed lunch that’s so tasty you’ll want to take it to work two days on the trot.

Serves 4 | Ready in 10 mins

Fa factor

For the dressing

• 100g Asda 100% Peanuts Crunchy

Peanut Butter

• 2 tbsp Asda Rice Vinegar

• 1 tbsp Asda Light Soy Sauce

• 1 tsp maple syrup

• ½ lime, juiced

For the salad

• 600g Asda Egg Noodles

• 2 carrots, grated or cut into matchsticks

• 2 Just Essentials by Asda Mixed

Peppers, finely sliced into strips

• ¼ Asda Red Cabbage, shredded (about 200g)

• 160g Asda Tender & Crisp

Mangetout, finely sliced

To serve (optional)

• lime wedges

• Asda Peanuts, chopped

Satay chicken meatball traybake

Friends coming over? It’ll be clean plates all round with this dreamy dish.

1 To make the dressing, combine all the ingredients with 2–3 tbsp water. Mix well, adding more water if required to loosen, then set aside.

2 To cook the noodles, pierce the packet 3–4 times with a knife and microwave until piping hot. Allow to sit for 1 min, then tip the noodles into a large bowl and stir through the veg. Mix all the ingredients well, allowing the residual heat to soften the vegetables slightly. Drizzle over the dressing and stir through.

3 Serve immediately or allow to cool and pile into lunchboxes. The leftovers will keep in the fridge for up to 3 days.

Cook’s tip: To peel the carrots into fancy ribbons, use a vegetable peeler.

• 2 spring onions, finely sliced

• 2 garlic cloves, crushed

• 5g fresh ginger, grated

• 400g Asda Tender Chicken Mince

• 3 tbsp Kikkoman Less Salt Soy Sauce

• 1 tbsp Asda Sesame Seed Oil

• ½ tsp Asda Crushed Chillies

• 1 tbsp vegetable oil

• 100g Tenderstem broccoli

• 180g pack Asda Tender and Crisp

Baby Corn and Mangetout

• 2 carrots, peeled into ribbons

For the sauce

• 100g Asda 100% Peanuts Crunchy

Peanut Butter

• 1 tsp Asda Mild Curry Powder

• 1 tbsp Asda Runny Honey

• 250ml light coconut milk

• 1 lime, juiced

To serve (optional)

• basmati rice

• red chilli, sliced

1 Finely chop or blitz the spring onion, garlic and ginger to a rough paste. Place in a bowl and mix through the chicken mince, 1 tbsp soy sauce, the sesame seed oil and chillies. Form into 12 meatballs (each about 35g) and chill in the fridge for 20 mins. Preheat the oven to 220ºC/200ºC fan/gas 7

2 Once firm, add the meatballs to a baking dish and drizzle over the oil. Roast in the oven for 10 mins.

3 Reduce the temp to 200ºC/180ºC fan/gas 6. Add the broccoli, baby corn and mangetout and toss. Return to the oven and roast for 10 mins.

4 Meanwhile, put the peanut butter, 2 tbsp soy sauce, curry powder, honey and coconut milk in a small saucepan and heat gently, stirring to combine. Simmer and then remove from the heat. Mix in the lime juice.

5 Once the traybake is cooked, add in the carrot ribbons and spoon the satay sauce over the meatballs. Return to the oven for 5 mins then serve immediately with rice, if using, and sliced red chilli to garnish.

No-bake peanut butter bars

With oats and three kinds of seeds, these pocket snacks pack a punch.

Serves 12 | Ready in 15 mins, plus chilling | Fa factor

V EF

• 200g Asda 100% Peanuts

Crunchy Peanut Butter

• 150g Asda Runny Honey

• 1 tsp vanilla extract

• 175g oats

• 100g Asda Rice Snaps

• 50g Asda Three Seed Mix

For the yoghurt drizzle

(optional)

• 3 tbsp icing sugar

• 20g natural yoghurt

1 Line a 24x24cm square tin with baking paper. Place a small saucepan over a low heat and add the peanut butter, honey and vanilla extract. Combine and stir for 2–3 mins or until softened.

2 Pour the mixture into a large bowl then add the oats, rice snaps and seeds. Mix well to combine and then transfer to the tin. Push the mixture down gently and smooth the top. Place in the fridge for 2 hrs to set.

3 If you’re making the yoghurt drizzle, sift the icing sugar into a bowl and thoroughly mix through the yoghurt to avoid any lumps. Refrigerate until needed.

4 Once the oat mix is set and firm, remove from the fridge and

Lift ’n’ load

To remove the bars neatly, line the tin with two long, overlapping pieces of baking paper, leaving plenty of overhang.

cut into 12 pieces. Drizzle with the yoghurt mixture, if using.

Leftovers tip: Ideal as a lunchbox snack or afternoon pick-you-up, store the bars in a sealed container for up to 1 week.

Chicken tikka masala with pilau rice

Recreate your fave Indian take-out – with free delivery!

Serves 4–5 | Ready in 1 hr, plus marinating | Faff factor

GF EF d

For the spice paste

• 2 tsp ground turmeric

• 2 tsp garam masala

• 2 tsp ground coriander

• 2 tsp ground cumin

• 1 tsp paprika

• 5 tsp ghee or vegetable oil

• 1 onion, roughly chopped

• 2 whole garlic cloves, peeled

• 15g fresh ginger, peeled and roughly chopped

• 50g tomato purée

For the tikka masala

• 620g skinless chicken breasts, cut into bite-sized chunks

• 5 cardamom pods, crushed

• 400g tin peeled plum tomatoes

• 150ml double cream

• 1 tsp ghee or vegetable oil

For the pilau rice

• 400g basmati or long grain rice

• 20g ghee or unsalted butter

• 8 cardamom pods, bashed

• 5 cloves

• 1 cinnamon stick

• 1 tsp ground turmeric

To serve (optional)

• handful of fresh coriander

• your favourite curry accompaniments (see facing page)

1 Mix together the spices listed in the spice paste ingredients to make a blend. Scatter 2 tsp of this spice blend over the chicken chunks. Mix to coat then leave to marinate in the fridge for 20 mins, or up to 3 hrs.

2 Put the rest of the spice blend into a food processor with the ghee or oil, onion, garlic, ginger and tomato purée. Blend until smooth, adding a little water to bring the paste together.

3 To make the tikka masala, put the spice paste in a heavy-bottomed saucepan set over a medium heat. Add 5 cardamom pods and fry for 5 mins, stirring. Add the tinned tomatoes, using kitchen scissors to snip the tomatoes into smaller chunks. Rinse the tin with 200ml water and add to the sauce along with the cream. Cover with a lid and simmer gently for 20 mins until

tender and cooked through. Stir occasionally so it doesn’t stick.

4 Heat 1 tsp ghee or oil in a frying pan over a medium-high heat. Add the marinated chicken and fry for 2–3 mins to seal. Tip into the sauce and simmer gently for 10–15 mins until thickened.

5 Meanwhile, prepare the pilau rice. Tip the rice into a bowl of cold water. Swish the grains around for 30 secs, then drain. Melt the ghee or butter in a medium saucepan over a very low heat. Stir in the cardamom pods, cloves and cinnamon for 30 secs, followed by the turmeric, rice and a pinch of salt. Stir well to coat all the grains in fat. Add 450ml water and bring to the boil, then cover the pan with a lid and turn heat to low. Simmer for 10 mins then turn off the heat, but don’t open the lid, and leave for 5 mins. Fluff up the rice.

6 Season to taste, then scatter with fresh coriander, if using, and serve with the fluffy, fragrant pilau rice.

Halloumi souvlaki

Try fast food the Greek way with loaded fluffy flatbreads for full-on holiday flashbacks.

Serves 5–6 | Ready in 45 mins, plus marinating | Faff factor

V EF |

• 3 tbsp olive oil, plus extra for greasing

• 2½ tsp dried oregano

• 1 tsp paprika

• 1 lemon, juiced

• 2 x 225g packs of halloumi, cut into chunky pieces

• 6 large or 12 small flatbreads or wraps

• 6–8 small wooden skewers that have been soaked in cold water

For the tzatziki

• ½ cucumber, halved lengthways and seeds scooped out

• 250g Greek style yoghurt

• 1 small garlic clove, crushed

• 1½ tsp fresh mint or dill leaves, chopped

For the salads

• ½ cucumber, sliced

• 4 tomatoes, cut into thin wedges

• ½ red onion, thinly sliced

• 60g pitted black olives (½ of a 310g jar), halved

• 25g fresh flat leaf parsley, roughly chopped (optional)

• 1 tbsp red or white wine vinegar

• ½ small red cabbage (about 500g), cored and finely shredded

1 Mix 2 tbsp olive oil, 2 tsp oregano, the paprika, ¼ tsp ground black pepper and 1 tbsp lemon juice. Pour the marinade over the halloumi slices to coat. Leave for 1 hr, or up to 24 hrs in the fridge.

2 To make the tzatziki, coarsely grate the deseeded ½ cucumber. Mix with ½ tsp of salt and leave sitting in a sieve set over a bowl for 10 mins. Press out as much water as you can, then mix with the yoghurt, garlic and chopped mint or dill. Season with pepper.

3 For the Greek salad, mix the sliced cucumber with the chopped tomatoes, red onion, olives and ⅔ of the parsley. Sprinkle over the vinegar, 1 tbsp of oil and ½ tsp of dried oregano. Season and mix well. For the cabbage salad, put the red cabbage and remaining chopped

Souvlaki is a Greek dish – from the word souvla, meaning skewer – mostly consisting of grilled meat on a skewer (normally pork or chicken), served with salad in a pitta. Vegetarian or fish options are tasty alternatives.

parsley into a bowl with the remaining lemon juice. Season with salt and use your hands to scrunch everything together to soften the cabbage.

4 To serve, heat the oven to 180°C/160°C fan/gas 4. Thread the halloumi pieces onto small skewers and heat a well-oiled griddle (or frying pan). Griddle skewers for 2 mins on each side until charred, then finish the halloumi in the oven for 5 mins. Meanwhile, warm the flatbreads or wraps following pack instructions.

5 Fill warm flatbreads with hot halloumi, spoonfuls of tzatziki and salads.

Cook’s tip: You could also cook the skewers on a baking tray, drizzled with any marinade Grill under a high heat (about 250°C). Cook for 6–8 mins, turning once, until the halloumi is crisp and brown.

Salt and pepper fish goujons and chips with crushed peas

The Friday night chippy tea just got cheaper and even more cheerful with this tasty twist on a weekend winner.

Serves 4 | Ready in 45 mins

Faff factor

• 850g floury potatoes, cut into long chips – peeled or unpeeled

• 150g plain flour, plus 2 tsp

• 300ml vegetable or sunflower oil for frying

• 1 tsp baking powder

• 2 tsp freshly ground black pepper

• 2 x 260g packs fresh cod or hake fillets or 550g frozen white fish fillets, defrosted

• 1 small onion, diced

• 20g fresh ginger, peeled and finely grated

• 400g frozen peas

• 1 lime, zested and ½ juiced,

1 To make the chips, heat the oven to 200°C/180°C fan/gas 6. Line a large baking sheet with baking paper and tip on the potatoes. Scatter with the 2 tsp of plain flour and seasoning. Toss to coat, drizzle over 1½ tbsp of the oil and toss again. Bake for 35 mins, stirring halfway, until golden, crisp and cooked through.

2 For the batter, put the plain flour into a big mixing bowl with the baking powder and black pepper. Using a whisk, gradually incorporate 175ml of very cold water to make a smooth batter. Cut each fish fillet into 4 chunky strips.

3 Gently fry the onion and ginger together in a saucepan in another tbsp of the oil. Cook for around 10 mins until the onion is soft but not coloured. Stir in the frozen peas with the lime zest then immediately take off the heat while you fry the fish.

Dip fish pieces, one at a time, into the thick batter to coat. Carefully lift into the oil. Fry ½ the goujons for 5–6 mins, turning halfway, until golden and crisp and the fish flakes easily (turn down the heat if it is browning too quickly). Lift onto a kitchen paper-lined tray and season with salt. Repeat to cook all the goujons. When the chips are done, turn off the oven and keep the fried fish warm in there.

5 To make sure the peas are piping hot, stir-fry them for 2–3 mins, crushing some with a potato masher. Stir in the lime juice with seasoning and then cut the remaining lime half into wedges. Serve the fish, chips and peas with extra lemon or lime wedges.

Chinese-style crispy duck pancakes

A DIY dinner that’ll become a firm family favourite.

Serves 4 | Ready in 1 hr 40 mins

For the pancakes

• 350g plain flour

• about 1 tbsp light oil, like vegetable, or more sesame oil

225ml of boiling water and leave to cool for 1 min, then mix into the flour. Knead for 2–3 mins until smooth, then coat in a little oil. Return the dough to the bowl, cover and leave to rest for 30 mins.

3 Prepare the accompaniments. Put the carrots into a bowl with the vinegar, oil and remaining ½ tsp of sugar. Mix and leave to lightly pickle. Finely shred the cucumber and spring onions.

4 Divide the dough into 16 pieces and shape into round patty/burger shapes. Brush one piece of dough lightly with oil all over and sit a second on top. Repeat to stack all the dough in pairs.

5 Roll out the first pair as thinly as you can – the pancakes should be about 18cm in diameter. Heat a non-stick frying pan with a lid, over a low-medium heat. Add the pair of pancakes to the pan, keeping them stacked together, and cover with the lid. As soon as air pockets appear on top – between 20–45 secs – flip the pancakes over and re-cover. Cook the other side in the same way, just until air bubbles appear on the surface. You’re aiming for colourless, soft pancakes. If they’re developing brown spots, turn the heat down. While cooking one pair, roll out the next pair, then transfer cooked pancakes to a plate and cover with a clean tea towel to keep them soft. While warm, peel pancake pairs apart.

6 When the duck is ready, shred the meat and crispy skin off the bones using two forks. Discard the bones.

7 Serve the crispy duck with the pickled carrots, cucumber and spring onions, plum sauce and warm pancakes for rolling everything up.

• 1 tsp Asda Chinese 5 Spice

• 1 tsp brown sugar

• ½ tsp sea salt

• 2 duck legs

• 2 medium carrots, peeled and cut into matchsticks

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• ¾ cucumber

• 4 spring onions

• 150g plum (or hoisin) sauce

1 Heat the oven to 180°C/160°C fan/gas 4. Rub together the Chinese 5 spice, ½ tsp of sugar and the salt with your fingers. Rub all over the duck legs and sit them on a wire rack over a roasting tin. Roast for 1½ hrs until golden, with crispy skin and tender meat.

2 For the pancakes, quarter fill the kettle and boil. Sift the flour into a mixing bowl with a good pinch of salt. Measure

Cook’s tip: For extra crispy skin, rub the duck legs with the spiced sugar-salt mix up to 24 hrs ahead of cooking. Leave in the fridge, uncovered, to allow the skin to dry out.

Food styling: Jenny White, Props: Sarah Birks

ONLY £2.27 A SERVE

Oshizushi

Sushi rice, smoked salmon and crunchy cucumber make a heavenly combo in this chilled cheat. Looks good too.

Serves 2 | Ready in 45 mins plus 1 hr soaking and chilling Faff factor | GF EF |

u

• 225g sushi rice

• 2 tbsp rice vinegar, plus a splash

• 1 tbsp caster or granulated sugar

• 1 tsp salt

• a little oil for greasing

• about 85g smoked salmon

of your

• 50g soft cheese, use a light one if you like

• 50g soft avocado

• 1 tsp wasabi paste

• 1 cucumber (use half) You’ll also need

• 2lb/900g (8cm x 21cm) loaf tin, cardboard and weights

1 Rinse the sushi rice in cold water until the water runs clear, then soak in cold water for 30 mins.

2 Drain the soaked rice and put into a medium-sized saucepan with 300ml of water. Bring the water to the boil, cover the pan, lower the heat to the lowest setting and cook for 10 mins. Take off the heat and leave, undisturbed, for another 10 mins.

3 While the rice is cooking, mix 2 tbsp of vinegar with the sugar and salt until the sugar dissolves. Stir this through the cooked rice with a wooden spoon, then spread the rice on a large plate and cover with a clean teatowel to help absorb the heat. Leave to cool completely.

4 Lightly oil a 2lb/900g loaf tin line with a large, single sheet of clingfilm. Jigsaw the salmon slices to evenly cover the base. Mash the soft cheese, avocado and wasabi together with a fork or use a small food processor or blender for a completely smooth finish. Spread over the salmon without disturbing it, using the back of a spoon. Add the sushi rice in an even layer and fold the clingfilm back over the top.

5 Cut a piece of thick cardboard to fit on top of the rice, with a little gap around the edge (or stack another loaf tin inside). Sit this on top, press down firmly and add some weight –baking beans or tin cans – to compress the rice evenly. Leave in the fridge for 30 mins, or up to a day.

6 Use a swivel peeler to peel 10 ribbons from the cucumber. Toss with a splash of rice vinegar.

7 Remove the weights and cardboard and carefully pull back the clingfilm. Turn the loaf tin upside down onto a board and use the clingfilm to help remove the oshizushi from the tin. Use your sharpest knife to cut the pressed sushi into 8–10 thin bars. Top each piece with a peeled cucumber ribbon, ruffled up, and enjoy – with extra wasabi if you like it spicier.

Cook’s tip: Top the oshizushi with cucumber curls and sesame seeds or finely sliced spring onion. You could even add cooked and peeled prawns or diced avocado.

Meet Liz (left), and her friend Mary (right)

Liz says: We are both volunteer cooks at a local historic building, where we take our visitors back in time to the 1930s and show them how we cook recipes that are appropriate to the place and period. We make Lowesto Dingers (a sa ron bun) and a savoury bread and butter pudding.

Generally, we tend to eat our lunches while we’re on the move, because we’re so busy working. We mostly opt for something easy to nibble on, like a quiche.

This roasted vegetable version is my favourite recipe because it includes late summer produce such as courgettes and peppers, which I love. The vegetables can easily be swapped out for varieties that suit your taste or to take in the new veggies that come around as the seasons change.

The mix of colourful roasted veg are what give this quiche its lovely appearance. It’s easy to cut into sections, too, so it’s perfect as a quick bite during busy lunchtimes and can be picked up and eaten by hand.

Roasted vegetable quiche

Pile bright seasonal veggies into this all-time favourite egg ‘pie’ for a tasty midday hit at home, at work or on the go.

Serves 9 | Ready in 1 hr 30 mins, plus chilling | Fa factor

V d

• 175g plain flour, plus extra for dusting

• 85g chilled unsalted butter, cubed

• 1 small red onion, sliced

• 200g pack Asda Extra Special Baby Peppers or 1 pepper, deseeded and sliced

• 1 small courgette, sliced

• 1 tbsp olive oil

• 3 large eggs

• 150ml Asda Fresh Double Cream

• 80g Asda 50% Less Fat Crème Fraîche

• 100g Asda 50% Less Fat Mature Cheddar Cheese, grated

• 2 tbsp basil leaves, shredded, plus a few extra to serve (optional)

1 Sift the flour into a large bowl and add the cubed butter. Rub the butter into the flour until it resembles fine breadcrumbs with no large lumps. Sprinkle over 3–4 tbsp water and use your hands to bring the mixture together into a dough.

2 Lightly dust a work surface and a rolling pin with flour and roll the pastry out to the thickness of a pound coin. Use to line a deep 20cm flan tin, trimming any excess pastry. Prick the base with a fork and chill for 30 mins.

3 Preheat the oven to 200ºC/180ºC fan/gas 6. Cover the base of the

quiche with baking paper allowing plenty to overhang at the edges. Weigh the foil down with baking beans or rice and bake for 9 mins, then remove the foil and rice and bake for a further 7 mins. Set aside.

4 Put the sliced onion, pepper and courgette on a baking sheet and drizzle with the oil. Toss to coat and roast for 20 mins, tossing from time to time.

5 In a jug, lightly beat together the eggs, double cream, crème fraîche, cheese and basil and season. Add the veg to the pastry case and pour over the cream mixture. Carefully mix to combine.

6 Place on a baking sheet and bake for 30–35 mins until set and lightly golden on top. Allow to cool slightly.

7 Serve warm or cold with a scattering of basil leaves and freshly cracked black pepper. Add a green salad and a drizzle of balsamic glaze if you like

Cook’s tip: If you are short on time, make the pastry case with Asda Ready Rolled Shortcrust Pastry.

Storage: Quiche is best enjoyed on the day, however it can be frozen as long as it’s well wrapped for protection. Defrost overnight in the fridge and reheat in a medium oven for 20 mins until piping hot. If storing in the fridge, cover and use within 2 days.

‘It’s perfect as a quick bite that can be picked up and eaten by hand’

Food styling: Anna Shepherd, Props: Jaine Bevan

Save the scraps

Leftover bits of pastry can be frozen or rolled into thin strips, scattered with Parmesan and baked to make party nibbles.

Meet Rosie

Rosie says: I’m a music teacher in a London secondary school and lunchtimes seem to go by so quickly, I don’t get much time.

I’m the only music teacher in the school and break time is when students want to play their instruments, so my classroom isn’t a particularly quiet space to eat lunch. I’m surrounded by guitars and band practice, so it’s good to have something quick and compact to eat.

With lunchtimes in mind, I’ll either make a larger version of something I might have for dinner and freeze some portions, or I’ll make something like a salad or this noodle dish. I love Chinese food and anything with these sorts of avours – dumplings with dipping sauces and spring rolls. In fact, hoisin duck wraps are one of my favourite things in the whole world, but duck hoisin pancakemaking when you’re surrounded by drum kits isn’t really an option. This hoisin noodle dish is the next best thing and it’s so quick to prepare.

Jam jars are really useful containers. Larger ones are great for things like salads and noodles and I use mini ones to bring in dressings or sauces to drizzle over whatever I’m having. Tiny jam jars of ketchup and mayo make me think of nice hotels – it’s a little bit of escapism at lunchtime.

Hoisin noodle pot

For a handy go-to snack, layer up crunchy veg in the morning, then add hot water when the dinner bell rings.

Serves 1 | Ready in 15 mins

Fa factor

• 1 tbsp hoisin sauce

• ½ tbsp hot sauce, such as sriracha (optional)

• 5g fresh ginger, peeled and finely grated

• 75g Asda Mild & Delicate Rice Noodles

• 1 small carrot, peeled and sliced into ribbons with a veg peeler

• 15g baby spinach leaves

• 50g frozen edamame beans or peas, thawed

• 1 spring onion, sliced

• 1 radish, sliced

• 1 leaf red cabbage, sliced

• a few stems fresh coriander (optional)

• ½ small red chilli, sliced (optional)

1 Mix together the hoisin, hot sauce (if using) and ginger to make a loose paste and spoon into the bottom of a large, heatproof, sealable jar or pot.

2 Add the noodles to the jar and top with layers of the veg, pushing down gently if needed. Top with the coriander and chilli, if using. Seal the lid on the jar. Keep refrigerated.

3 When ready to serve, fill with enough just-boiled water (about 300ml) to just cover the veg. Carefully stir and cover with the lid. Set aside for 10 mins. Open the jar carefully and stir well to mix before serving.

Leftovers tip: Add any remaining noodles to stir fries cooked up for lunch the next day.

Hoisin sauce is much used in Chinese/Cantonese cooking. Essentially, it is made up of soy beans, spices, garlic, vinegar and sugar and is thick, dark red, sticky and sweet – delish!

Meet Helen, her husband Marco and their daughter, Thalia

Helen says: I am a lecturer at a creative arts university, my husband Marco teaches food technology at a secondary school and our daughter Thalia is at nursery. We are a family of three, plus Tabasco the cat.

Being Italian and a former chef, Marco is very passionate about the family eating homemade food. Getting a toddler to try new tastes can be a challenge, so we try to involve Thalia in making meals as much as we can. She loves to grate cheese and help stir the mixture. We also let her taste the ingredients so she knows she will like everything going into the dish. The mu ns are great because they are super-tasty and it’s really quick to make a big batch that lasts the week.

On sunny days we like to go to the local park and have a picnic. Thalia has her own lunchbox, which she is very proud of and she always has an opinion on what we should pack.

Tell us about your foodie gatherings

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

Snippety snip

If you have leftover chives, snip the herb into omelettes or soups for decoration and flavour.

Ham, cheese and chive savoury muffins

If sandwiches just don’t do it for you, these portable, flavoursome bites are perfect to pack in your lunchbox

Makes 12 | Ready in 40 mins

Fa factor | d

• 225ml semi-skimmed milk

• 1 large egg

• 8 sundried tomatoes, chopped, plus 4 tbsp oil from the jar

• 100g ham, chopped

• 275g self-raising flour

• 1 tsp baking powder

• 80g Asda 50% Less Fat Mature Cheddar Cheese, grated

• 1 tbsp fresh chives, chopped

1 Preheat the oven to 180ºC/ 160ºC fan/gas 4. Line a muffin tray with 12 paper muffin cases.

2 In a jug, gently beat the milk, egg and oil from the sundried tomato jar and set aside.

3 Put the sundried tomatoes in a large bowl with the ham. Add the flour, baking powder and

cheese, followed by the milk and egg mixture along with the chives. Season with salt and pepper and mix until just combined.

4 Divide between the muffin cases and bake for 25 mins until risen and golden. Cool slightly and remove from the tin. Serve muffins warm or cold.

Cook’s tip: For a little heat, mix a good pinch of mustard powder or a shake of cayenne pepper into the egg mixture.

Serving suggestions: Serve with a dollop of soft cheese on top.

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 delicioius, protein-rich recipe ideas, visit john-west.co.uk or scan here

Love your leftovers

Top a jacket spud or load up nachos with leftover shredded beef and pink pickles, plus some grated cheese and avo.

Niceand slooow...

Barbacoa is a term used in Mexico to describe the method of slowly cooking beef, lamb, or another kind of meat in a mixture of seasonings. The tender meat is then shredded, often to fill tacos or burritos

Beef barbacoa

Turn this cut into something mouthwateringly tender and add tangy pink pickles for a bit of piquant pizazz.

Serves 6– 8 | Ready in 8¼–10¼ hrs

Fa factor | EF d

• 1.1kg (approx) Asda Large Rolled Beef Brisket

• 2 tbsp sunflower oil

• 200ml hot beef stock, made with 1 beef stock cube

• 2 tbsp cider vinegar

• 2 limes, juiced (around 50ml), plus extra wedges to serve

• 4 garlic cloves, crushed

• 3 tbsp Asda Chipotle Paste

• 1 tsp ground coriander

• 1 tsp dried oregano

• 5 whole cloves (optional) For the pink pickled onion

• 1 medium red onion, thinly sliced

• 1 tbsp cider vinegar

• 2 tsp caster sugar

To serve

• 12 tortillas, warmed

• Soured cream, fresh coriander, red chilli (optional)

1 Discard the string from the brisket and cut the beef into 8 chunky pieces. Season with black pepper.

2 Heat 1 tbsp of the oil in a large non-stick frying pan. Fry half the beef chunks over a medium-high heat for 5 mins or until well browned, turning regularly. Transfer to a plate, then add the remaining oil and fry the rest of the beef in the same way.

3 Mix the stock, vinegar, lime juice, garlic, chipotle paste, coriander and oregano in a slow cooker. Pinch the ends off each of the cloves, if using, and sprinkle into the slow cooker, discarding

the stalk end. Stir in the beef and any resting juices. Cover and cook on low for 8–10 hrs, or until the beef is very tender and falls apart when prodded with a fork.

4 While the beef is cooking, put the sliced onion in a heatproof bowl and cover with just-boiled water from a kettle. Leave for 5 mins then drain. Return to the bowl and stir in the vinegar and sugar. Leave to stand until the beef is ready.

5 Once the beef is cooked, remove the pot from the slow cooker and use two forks to shred the meat, mixing the beef with the spicy sauce. Serve in warmed tortillas with the pickled onions, adding soured cream, coriander and red chillies, if you like. Squeeze over lime wedges to finish.

Cook’s tip: You can make the beef up to 2 days ahead if you like, then reheat in the microwave or in a frying pan on the hob until hot throughout.

Leftovers tip: Any remaining beef can be put into a freezer bag and frozen for up to 1 month. Thaw it out overnight in the fridge and reheat in the microwave or in a saucepan on the hob, stirring regularly until hot.

For maximum deliciousness, you have to go a long way to beat dishes that are cooked in the slow cooker. Enter four moreish meals that will dial up your dinnertime…

Pork ramen soup

Try a steaming bowl of this Asian-inspired broth on a cool evening. It doesn’t get any better…

Serves 4 | Ready in 3½ –4½ hrs

Fa factor |

For the pork

• ½ tsp Asda Chinese 5 Spice

• 1 tbsp low sodium soy sauce

• 1 tbsp runny honey

• 500g Asda Lean Pork Whole Fillet, trimmed of fat

• 1 tbsp sesame oil

For the broth

• 2 tbsp white miso paste

• 2 large garlic cloves, finely sliced

• 25g fresh ginger, finely sliced

• 900ml hot chicken stock, made with 1 chicken stock cube

• 6–7 spring onions, sliced

• 200g Asda Extra Special British Shiitake Mushrooms, halved or sliced depending on size

• large pinch dried crushed chillies

To serve

• 4 medium eggs, room temperature

• 250g Just Essentials by Asda Noodles

• 2 pak choi, trimmed and quartered lengthways

• sliced spring onions, sliced red chilli and fresh coriander (optional)

1 Mix the five spice, soy sauce, honey and lots of ground black pepper in a bowl. Cut the trimmed pork in half widthways to make two chunky pieces. Place in the soy mixture and roll around until well coated.

2 Pour the oil into a large non-stick frying pan and place over a medium heat. Lift the pork out of the sauce using tongs, reserving the remaining marinade, and fry for 3–4 mins, turning regularly until lightly browned and glossy all over. Don’t allow the sticky marinade to burn. Remove the pan from the heat.

3 Put the miso, garlic and ginger in a slow cooker. Stir in the hot stock until the miso dissolves. Add the spring onions, mushrooms, remaining soy mixture and chilli flakes; stir. Slice the

pork diagonally into large pieces and add to the pot, without stirring. Cover and cook on a high heat for 3–4 hrs.

4 Half fill a medium saucepan with water and, 15 mins before serving, bring to the boil. Gently add the eggs and cook for 5–6 mins, or until the white is firm but the yolk remains fairly runny.

5 While the eggs are cooking, half fill a large saucepan with water, cover and bring to the boil. Add the dried noodles and cook for about 30 secs, stirring to break up the strands. Add the pak choi, stalk ends down, cover and cook for 3–4 mins or until the pak choi is tender. Drain well.

6 Once the eggs are cooked, drain them in a sieve under running water just until the shells are cool enough to handle. Peel the eggs and cut in half.

7 Use tongs to divide the pak choi and noodles between four warmed shallow

Top toppings

Add extra wow-factor to this bowl of wonder with a drizzle of chilli sauce or toasted sesame seeds or peanuts.

bowls. Use a slotted spoon to add the mushrooms to the bowls, followed by the sliced pork. Ladle the broth over and place the eggs on top. Sprinkle with sliced spring onion, chilli and coriander, if using. Serve immediately.

Cook’s tip: Add sliced peppers or thinly sliced carrots to the broth to up the veg. Any sliced mushrooms can be used in place of the shiitake.

Food styling: Helen Upshall, Props: Kate Whitaker

Sweet and sour chicken

Throw all the flavours of the popular Chinese takeaway into the pot, let ’em mingle, and then say hello to a new weekend fave.

Serves 4 | Ready in 3½ –4½ hrs

To serve

• Cooked rice or noodles (optional)

or until the sauce is thickened and glossy. Serve with freshly cooked rice or noodles, if you like.

• 432g tin Asda Pineapple Chunks in Fruit Juice

• 25g fresh root ginger, peeled and cut into thin matchsticks

• 2 garlic cloves, very thinly sliced

• 2 tbsp low sodium soy sauce

• 3 tbsp tomato ketchup

• 3 tbsp light brown sugar

• 2 tbsp cider vinegar

• pinch dried crushed chillies

• 1 medium onion, cut into thin wedges

• 3 peppers, any colour, cut into roughly 3cm chunks

• 650g pack Asda Succulent Boneless Chicken Thigh Fillets, trimmed

• 3 tbsp cornflour

1 Mix the pineapple and its juice together with the ginger, garlic, soy sauce, ketchup, sugar, vinegar and chilli in a slow cooker. Stir in the onion, peppers and a generous amount of freshly ground black pepper.

2 Cut each chicken thigh into 4 similar sized pieces. Add to the slow cooker and mix lightly. Cover and cook on high for 3–4 hrs, or until the chicken and vegetables are tender.

3 When ready to serve, mix the cornflour with 3 tbsp cold water to make a thin paste and stir this gently into the chicken and vegetables, taking care not to break up the chicken too much. Cover and cook for a further 10 mins

Leftovers tip: Any leftovers can be kept in the fridge for up to 2 days and reheated in the microwave.

Serving suggestions: Perfect served with freshly cooked noodles or rice. For extra convenience, serve with Asda Long Grain Micro Rice.

Veggie all-rounder

You could also add the ratatouille to cooked penne, sprinkle with the cheeses and bake, or serve with grilled meat and fish.

Photographer: Jonathan Gregson, Food styling: Jenny Whtie, Props: Sarah Birks

Ratatouille rotolo

Take your pasta bake to the next level with this Italian-style dish. It looks special and tastes amazing thanks to the slow-cooked veg sauce.

Serves 5 | Ready in 5–6 hrs

Fa factor | d |

For the ratatouille

• 2 tbsp extra virgin olive oil

• 1 medium aubergine, around 300g, cut into 2–3cm chunks

• 2 medium red onions, thinly sliced

• 3 garlic cloves, crushed

• 2 x 400g tins chopped tomatoes

• 1 tsp dried oregano

• 2 bay leaves

• 1 red pepper, cut into roughly 3cm chunks

• 1 yellow pepper, cut into roughly 3cm chunks

• 1 medium courgette, cut into quarters lengthways then 2cm slices

For the pasta

• 4 Asda Italian Fresh Egg Lasagne Sheets

• 180g Asda Mild and Tender Baby Spinach

• 250g Asda Ricotta Cheese

• 1 tbsp plain flour

• generous pinch ground nutmeg

• 40g Grana Padano cheese or Parmesan, finely grated

• 50g mozzarella, grated

To serve

• salad leaves (optional)

1 Heat 1 tbsp of the oil in a large non-stick frying pan. Fry the aubergine for 3–4 mins over a high heat, or until lightly browned on all sides. Tip onto a plate and return the pan to the heat. Add the remaining oil and fry the onions for 3 mins or until lightly browned, stirring constantly. Add the garlic and cook for 15–30 secs more; stir constantly. Tip into a slow cooker.

2 Add the tomatoes, oregano and bay leaves. Season with salt and lots of freshly ground black pepper and stir well. Scatter the peppers over the

tomatoes, then place the courgette on top. Place the browned aubergine pieces on top of the other vegetables but do not stir. Cover and cook on high for 4–5 hrs, or until the sauce is rich and sweet and the vegetables are tender.

3 Remove the pot carefully from the slow cooker and stir the vegetables and tomato sauce together. Transfer to a large, shallow ovenproof dish. Adjust the seasoning to taste. Preheat the oven to 200ºC/fan 180ºC/gas 6

4 Half fill a large bowl with just-boiled water from a kettle. Add the lasagne sheets and leave to soften. Cook the spinach according to the packet instructions, ideally using the microwave. Drain well. Mix the ricotta in a bowl with the flour, nutmeg, half of the Grana Padano, a little salt and lots of freshly ground black pepper.

5 Using tongs, take one sheet of lasagne out of the water and place on a board. Spread with a quarter of the ricotta mixture, and top with a quarter of cooked spinach. Roll up like a Swiss roll, then cut the roll into 6–8 equal lengths, depending on the depth of your ovenproof dish. Place each rolled piece into the ratatouille, arranging them in the dish cut-side up. Continue making rolls and placing in the ratatouille in the dish until it’s all used.

6 Sprinkle with the grated mozzarella and remaining Grana Padano and bake for 20 mins or until the sauce is bubbling and the cheese is lightly browned. Serve with a generous lightly dressed salad, if you like.

Mimi’s ways to SAVE

Look after the pennies and the pounds with money-saving magic from @beatthebudget’s Mimi Harrison

GROW YOUR OWN super-simple way to save money and waste is to repot

Asda’s potted herbs. Just bag yourself a few secondhand pots and pop them on the windowsill.

The secret to repotting?

Loosen the roots before putting into new Fresh herbs are just a snip, snip, snip away.

Glow up

Give wooden chopping boards extra life with a dab of cooking oil. First, clean and dry the board. Pour a little oil onto a paper towel and rub it in; not only will the shiny new layer prevent ingredients from sticking or staining (hello beetroot), it’ll rehydrate the wood. I bought a beautiful chopping board from Asda years ago and it still looks brand new.

Three ways with nachos

Dive into a bag of Asda Just Essentials Lightly Salted Tortilla Chips – for 51p it’d be rude not to. And they’re not just for snacking…

1

Make chunky breadcrumbs using tortillas, crushing or roughly chopping into tiny pieces. Coat strips of tofu or chicken in our, egg wash and the tortilla crumbs. Air fry, bake or fry, and get ready to taste the best, crispy coating ever, that’s seasoned to perfection.

2

Skip the rice and use them as a side for chilli. They’re brilliant for dipping and scooping, and act as a kind of super-crunchy, edible spoon for transporting all those delicious avours to your mouth.

3

Planning a movie night? Make loaded tortillas by frying black beans, peppers and spices. Spoon over a tray of tortillas, top with grated cheese and grill until melty. Hit the sofa, press play and dig in.

Brussels sprouts caesar salad

A simple dressing and crispy croutons transform this seasonal veggie from humble side to star of the dish.

Serves 4 | Ready in 15 mins

V |

• 2 ciabatta rolls, torn into croutons

• 5 tbsp rapeseed oil

• 1 clove garlic, finely chopped

• 2 tbsp mayonnaise

• 1 lemon, half juiced, half cut into wedges to serve

• 1 tbsp wholegrain mustard

• 600g Brussels sprouts, thinly sliced, roots discarded

• 50g hard cheese, shaved

1 Preheat the grill to medium. Put the ciabatta croutons on a baking tray and toss with 2 tbsp of the oil. Season and grill for 8–10 mins, until crispy.

2 For the garlic paste dressing, add a pinch of salt to the chopped garlic. Press and scrape the garlic with the side of a knife to make a paste.

3 Put the garlic paste, mayo, lemon juice and mustard in a bowl. Whisk to combine, then slowly stream in 3 tbsp oil while continuously stirring. Season.

4 Let the croutons cool. Toss the Brussels in garlic mayo. Top with croutons, lemon wedges and shaved cheese. Finish with a few grinds of freshly cracked black pepper and dive in.

Leftovers tip: Sauté any remaining sprouts, or add to other veggies for a tasty stir fry.

Images: Getty Images

Caesar Salad Photographer: Jonathan Gregson, Food styling: Jenny White

SUPER SUPPERS

Want

Seared steak with chimichurri veg

Enjoy protein-rich° beef with a rainbow of roasted veg.

Serves 4 | Ready in 25 mins

Fa factor

• 2 sweet peppers, sliced

• 1 red onion, cut into 8 wedges

• 3 tsp olive oil

• 250g mushrooms, thickly sliced

• 160g Tenderstem broccoli, ends trimmed

• 2–3 sprigs rosemary or thyme

• 2 garlic cloves, smashed

• 4 Asda Beef Medallion Steaks (680g)

For the chimichurri sauce

• 2 x 25g packs fresh parsley, finely chopped

• 1 tsp dried oregano

• 2 garlic cloves, grated

• 1 red chilli, deseeded and finely chopped

• 60ml extra virgin olive oil

• 2 tbsp red wine vinegar

• 1 tsp smoked paprika

• 1 lemon, zest and juice

• 1–2 tsp hot sauce, sriracha or similar (optional)

1 Preheat the oven 220ºC/fan 200ºC/ gas 7. Place the peppers and onion on a roasting tray. Season with salt and pepper and drizzle over 1 tsp of the oil. Roast for 10 mins.

2 Take the tray out of the oven and add the mushrooms and broccoli and rosemary or thyme. Drizzle with 1 tsp of oil and roast for a further 10 mins.

3 Meanwhile, combine all the ingredients for the chimichurri sauce in a small bowl and set aside.

4 Heat a non-stick frying pan until smoking hot. Pour in the remaining 1 tsp oil, then add the smashed garlic and steaks – you may want to cook 2 at a time, so the pan stays hot and the steaks brown nicely. Cook each steak for 2 mins on each side for medium-rare (see right for alternative timings), then transfer to a plate and allow to rest for 5 mins before slicing. Serve with the roasted veg and sauce spooned over.

Cook’s tip: Cooking times for steak will depend on the thickness. As a guide for medallion steaks, cook for 2 mins then turn for 1 min (rare) or 3 mins then 2 mins (medium-well). Rest steak before serving to keep it tender and moist.

Serving suggestion: Serve with wholegrain rice if you want to up your complex carbs*

• Lizzie Harris is an experienced cookery writer and a registered Nutritional Therapist specialising in health coaching and nutrition plans.

Complex carbs

Broccoli and brown rice are good sources of slow release energy, and won’t cause your blood sugar to spike**.

Turkey, sweet potato and sweetcorn chowder

Dive into a creamy veg-rich soup, high in gut-friendly fibre1, and with turkey as a great source of lean protein2

Serves 4 | Ready in 40 mins

Fa factor | EF

• 2½ tbsp olive oil

• 3 leeks, finely sliced

• 2 tbsp plain flour

• 600ml semi-skimmed milk

• 600ml vegetable stock

• 2 medium sweet potatoes, peeled and cut into large dice

• 1 large bay leaf

• 400g frozen spinach balls, defrosted

• 2 tbsp lighter créme fraîche

• 2 corn on the cob

• 1 tbsp Cajun seasoning

• 4 garlic cloves, sliced

• 1 x 320g pack Asda Tender Turkey

Breast Steaks

To serve

• 25g fresh coriander, leaves roughly chopped

• 1 lime, cut into wedges

1 Place a casserole pan or similar over a medium heat. Add 1 tbsp of the oil along with the leeks and a pinch of salt and pepper. Cook for 5 mins to soften.

2 Add the flour and stir well with a wooden spoon. Add the milk gradually while stirring regularly to avoid any lumps. Cook for 2 mins to thicken, then stir in the stock. Add the sweet potatoes and bay leaf, then cover and simmer for 15 mins or until the potatoes are soft.

3 Add the spinach, stirring well to separate; simmer for 2–3 mins until piping hot. Remove from the heat and stir in the créme fraîche. Season with salt and pepper and cover to keep hot.

4 To remove the corn from the cob, stand each upright on a board and use a knife to carefully slice downwards, releasing the kernels.

5 Heat 1 tbsp oil in a large pan

UNDER 500 CALORIES

and, when hot, add the corn kernels. Sprinkle over ½ tbsp Cajun seasoning and lightly char for 2–3 mins. Remove to a bowl.

6 In the same pan, add the remaining ½ tbsp oil and add the garlic. Cook for 1 min, then push to the side and add the turkey breasts. Sprinkle over the remaining ½ tbsp Cajun seasoning and cook for 2 mins to brown, then turn over and cook for further 2 mins. Turn off the heat, cover and allow to rest for 5 mins.

7 Pour any juices from the rested turkey and the garlic into the chowder, then transfer the turkey to a board and slice. Stir half the turkey into the soup. Divide the soup between bowls and top with the remaining turkey and corn. Scatter over the coriander and serve with lime for squeezing.

Cook’s tip: Be very careful not to overcook the turkey or it will be dry. For thin steaks always sear over a high heat until just cooked through, then allow to rest. Resting in the residual heat will cook it to perfection.

Up your protein

Turkey is a good source of protein, which is seriously satiating, meaning you’re less likely to want to snack.*

Each 517g portion contains

your reference intake

Salmon fishcakes with garlic and chilli kale salad

This colourtastic fish dish is packed with goodness†° – a new weekday winner!

Serves 4 | Ready in 50 mins

For the fishcakes

• 2 medium white potatoes, peeled and cut in half

• 2 medium sweet potatoes, peeled and left whole

• 2 x packs Asda Flavoursome

2 Salmon Fillets

• 25g pack fresh flat leaf parsley, leaves only, roughly chopped

• 2 limes, zest and juice, plus extra wedges to serve

• ½ bunch spring onions, finely sliced

• 40g panko breadcrumbs

• 40g sesame seeds

• olive oil spray or 1 tbsp olive oil

For the kale salad

• 75g curly kale, washed and patted dry with tough stalks removed

• 1 tbsp extra virgin olive oil

Go fibre!

Salmon is a great source of omega-3† and the sweet potatoes are high in fibre°, keeping hunger at bay and glucose levels in check^

and mix gently to combine. Use your hands to mould into 8 fishcakes.

• 1 chilli, deseeded and finely chopped

• 12 cherry tomatoes, halved

• 90g Asda Extra Special Apple Balsamic Vinegar Infused Beetroot, quartered

1 Put the white potatoes into a pan and cover with cold water. Sit the whole sweet potatoes on top. Cover, bring to the boil, then lower the heat and simmer for around 20 mins until all the potatoes are just tender. Don’t overcook the potatoes; keeping them in larger pieces will help. Once cooked, drain well and leave to steam in the pan.

2 Meanwhile preheat your grill. Place the salmon onto a small roasting tray. Season then grill for 6–8 mins, until just cooked, turning halfway. Cool slightly. Preheat oven to 220ºC/fan 200ºC/gas 7.

3 In a large bowl, mash the potatoes until smooth. Add the parsley, lime zest, the spring onions and some seasoning and mix well. Flake in the cooked salmon

4 Mix the panko and sesame seeds together in a shallow bowl. Roll each fishcake in the mix and place onto a baking tray. Spray over the olive oil spray or drizzle with the oil. Cook for 20 mins, carefully turning halfway through, until lightly golden.

5 Put the kale into a bowl. Season with salt and pepper then add the olive oil and lime juice. Use clean hands to scrunch the kale to tenderise slightly. Add the chilli, tomatoes and beetroot and toss gently. Serve with the fishcakes and extra limes for squeezing.

Cook’s tip: Replace the fresh salmon for the same amount of canned salmon or tuna, drained well, if you prefer.

Pearl barley risotto

Full of yummy green stu , this dish uses barley in place of white rice for fibre† – a fabulous sub, so give it a go.

Serves 4 | Ready in 35 mins

Fa factor | V EF |

For the risotto

• 1 tbsp olive oil

• 1 large onion, finely chopped

• 4 garlic cloves, finely chopped

• 250g pearl barley, rinsed

• 900ml vegetable stock

• 1 large courgette, diced

• 200g runner beans, trimmed and sliced

• 400g frozen peas, defrosted (use 100g in the pesto)

• 4 tbsp mascarpone

For the pesto

• 1 large garlic clove, peeled

• 50g walnuts

• 4 tbsp extra virgin olive oil

• 25g pack fresh basil, leaves only, plus extra to garnish

• 50g Just Essentials by Asda Hard Cheese, grated

• 1 large lemon, zest and juice

1 Heat the oil in a large pan and fry the onion and garlic for 2–3 mins to soften. Add the pearl barley and stock, then season with salt and pepper. Bring to the boil over a high heat, then reduce the heat, cover and cook for 25–30 mins until tender and the stock has been absorbed.

2 Meanwhile, steam the courgettes, runner beans and 300g of the peas for 5 mins over a pan of simmering water.

3 To make the pesto, blitz the remaining 100g peas, garlic, walnuts, extra virgin olive oil and most of the basil in a food processor or with a hand-held stick blender to make a coarse paste. Then stir in the cheese and ½ the lemon zest and juice. You may need to add a little oil to loosen. Set aside.

4 Stir the mascarpone and ⅓ of pesto through the cooked pearl barley and add the green veg. Taste and adjust the seasoning with a little salt, pepper or extra lemon juice, if needed. Divide between bowls and top with another ⅓ of pesto,

Cook’s tip: This dish is perfect for vegetarians as peas and nuts are a good veggie protein°. No time to make the pesto? Sprinkle the risotto with a nut or seed mix and stir through the cheese and basil before serving. Leftovers tip: Mix the rest of the pesto into pasta for a super-quick supper.

Uni-ball Ultra Fluid Pen Set 3 pack

Hula Hoops Puft Cheese & Onion 6 x 15g £2.25

Hartley’s Jelly Pot Strawberry Flavour 125g

45p

Price valid from 24/08/23 to 13/09/23*

was £4.50 £4 was £79.99

Price valid from 06/09/23 to 26/09/23*

Colgate Little Kids' Smiles 3+ years Toothpaste 75ml £1.75 was 80p

HP Envy 6020e Printer £59.99

Price valid – 28/08/23 to 01/10/23*

Leaf array

Add elegant touches to interiors with artfully placed faux foliage in a slender holder – no one’ll guess.

Eucalyptus Stem and Vase , £15

Luxe touch

Scatter rose-petal pillows across your sofa, and just try and resist the oh-so-soft tactile pattern. Sink in Rose Spot Tufted Tassel Cushion, £8 *

Want

Sweet dreams

Massage oatmeal with gentle lavender into little one’s skin and lull them o to sleep. Aveeno Baby Calming Comfort Bedtime Lotion , £6.50

Shine on

Style up your living room or workspace and light up a dowdy corner with an on-trend oversized bulb.

Black Curved Desk Lamp , £20

Stylish glow

For late-summer holiday lounging by the pool, or adding some Art Deco accents to your bathroom.

Barbican Lozenge Towel , from £5

Little cutie

Dress your baby bunny in this cosy outfit, inspired by the classic story Peter Rabbit Dungarees **, from first size to 12 –18 months , £13

Knot’s landing

In a tired tangle? Flop out and rest up with a squishy shape that’s bang on-trend. Barbican Velvet Green Knot Cushion , £15

Touch of class

You’ll want to bring this oh-so-fancy, dining collection out for best. So glam, yet understated. Natural Reactive Glaze Dinner Set, 16-piece, £30

Great value!

Canapé tray

Load it up with goodies – nothing’ll slide over these edges. Easy-grip handles and timeless design. Round Bamboo Tray, set of 2, £16

Side-splittingly funny

Miss out on tour tickets? Read along as Peter Kay reflects on his 26-year TV career in his new memoir. T.V.: Big Adventures on the Small Screen^ , £13

Bubble maker

Who knew a gadget this sleek and chic could be so much fun? Get frothy with hot choc, co ee and babycinos Black & Rose Gold Milk Frother, £20 *

Sweet dreams

It’s textured, it’s pink, and this super set is perfect for switching up your autumn bedtime scenes. Dusky Pink Plain Seersucker Duvet Set, from £13 †

Scent the scene

Floor is vacuumed, cushions are plumped – a few spritzes of this and guests are welcome. Classic Dark Amber & Suede Room Spray, £3

Last chance saloon

If you’re serious about home optics, go all out Western with this hanging on the wall. Now, get pouring… Black Bar Slogan Mirror, £10

Deep shade

Look and keep cool in the sun with headwear finished with a thin strap and gold trim to o set the deep brim. Buckle Fedora Hat , £12

Go Spidey!

Witness heroes clash as Spider-Man meets Spider-People in the Multiverse. Spider-Man: Across the Spiderverse ** DVD, £10

Touchy-feely Make cosy-up times on the sofa even more comfy with tactile throws and cushions.

On sofa: Chunky Cable Knit Cushions, £15 each; Bobble Faux Fur Cushion, £12 each; Peanut and Teddy Cushion, £8; Cable Knit Throw (natural), £40

On co ee table: Woven Pumpkin Small, £8; Pumpkin Cushion Medium, £10; Large Knitted Pumpkin, £18; Olive Hurricane with Wooden Base, £12; Bouclé Cushion, £15

‘Using a mostly neutral colour palette, Stacey has created super-cosy family spaces’

Night and day

Light hues in cream, white and beige bring light during the day but create mellow vibes in the evening with lit candles.

Calming colours

Using a mostly neutral palette, Stacey has created super-cosy, relaxed family spaces in living and dining areas. Faux fur cushions and chunky, cable knit so furnishings add texture and interest, along with natural wood, elegant glass ornaments and pretty basketware. The little dog motifs on the cushion and olive tree leaf designs add a personal touch – taking inspiration from life in Stacey’s cottage – and bring a sense of fun and nature into the home.

Above: Olive Leaf Cushions, £8 each; Stacey Beaded Dinner Set 16-piece, 4 place settings, £35; Left: Stacey Linen Napkins, 4 place settings, £6; Stacey Linen Table Runner, £7; Stacey White Washed Place Mats, set of 2, £6; Wine Glasses, 2-pack, £7; Brushed Gold Cutlery Set 16-piece, 4 place settings, £16

Quick refresh

Change the look of your room in an instant, at no extra cost, with reversible patterned bedding.

Simply soothing

When the colours and shades in your bedroom are light and so , it’s easy to switch things up if you want a change. Here, a bold olive green hue runs through the linen and is complemented by the foliage above the bed, for a Mediterranean vibe. The atmosphere is still calm and restful, which is so important for a good night’s sleep. Clutter is kept to a minimum, with only items that are really loved on display. This helps settle your mind as you dri o . As for bathrooms, keep them simple and you’ll love a long soak even more.

Keep snug

Nothing says homely more than a chunky knit throw – Stacey loves them.

Above: Olive Leaf Duvet Set from £16*; Chunky Cable Knit Throw (olive), £40; Woven

Basket Corn Husk, £11; Chunky Cable Knit Throw (natural), £40

Left: Jumbo Stripe Fur Duvet

Set, from £32**; Bouclé Cushion, £15; Let’s Snuggle

Cushion, £11; Peanut and Teddy Ornaments, £5 each

Far left: Olive Leaf Print Towel, £4; Textured Two Tone Bath Towel

Taupe/Cream, from £5; Natural Beaded Soap Dish, £3; Natural Beaded Tumbler, £5; Natural Beaded Soap Dispenser, £6; Beaded Vase, £14; Natural Beaded Tray, £8

Describe your wonderful new collection in three words … I’ll say ‘Chic, accessible, beautiful’.

What inspired you?

My home, and the things I make that add personal touches. When I post stu I’ve made, people say they wish I’d make one for them. So a lot of items in the collection are based on those things, only better…

What room do you spend the most amount of time in?

If we’re not feeding the kids in the kitchen, we’re sitting in the living room with them watching telly.

You focus on tasteful neutrals and tactile textures… I love di erent fabrics mixed together. I also love neutral tones and colour, but toned soft furnishings and throws go particularly well in any room – whatever the style.

How can customers update their home on a budget? Buy the pieces that make you happy. For a quick refresh on a budget, add soft furnishings, like rugs, throws and decorative cushions. I’ve also made some items in the collection dual purpose – just turn some of the bedding inside out and you have a whole di erent colourway.

What’s the best thing about working with George at Asda? Everyone has been so patient and I’ve been part of every detail.

Any favourite items? We love the Teddy and Peanut print…

The dogs are a massive part of our home, they had to be part of the collection. And the print makes me smile whenever I see it. I’m obsessed with both the dining sets too – the bobbled edges took so long to get right. Also, the glassware – I don’t like thick stems so we created dainty glasses, but you can still grab hold of them. And the cutlery – we thought about how it feels when you’re holding it, eating with it and cutting with it… I love it all.

Which Teddy and Peanut piece do you love the most ? The little ornaments of them next to each other. I also love the bedding.

How about other products –where did the inspiration come from for the Olive designs? Outside my kitchen I have an olive tree. When we were designing the second dinnerware set, and bedding options, I thought of its leaves.

And tell us about the idea behind Autumnal Leaf designs… I love how trees turn in the season – leaves become bright and burnt oranges – perfect for autumnal prints.

Finally, talk us through the pumpkins…

I created rope and chunky cable knit versions, to sit together in a pile. I think they’ll go quickly, so get in there fast!

‘I am so proud of this collection’

…AND RELAX

Unwind with a luxurious spa experience in your home. Gather pampering potions, scented candles and di users for that ‘Aaaaaaah…’ feeling

PHOTOGRAPHS STEVE SAYERS

This page: Just Wellness

Bamboo Functional Bath

Tray, £16; Bamboo Bath

Brush, £6; Bamboo Bath

Salt Glass Canister, £6; Super-Soft Towels, from £3.50; Super-Soft Face

Cloth, 85p; Pure Shapes

Bathmat, £10

From top, left to right: Ylang & White Rose Mist Di user, £18; Just Wellness Essential Oils – set of 3, £4; Baylis & Harding Elements White Tea & Neroli Luxury Body Wash, £3; L’Oreal Paris Revitalift Clinical 12% Pure Vitamin C Face Serum, £30; Westlab Sleep Epsom & Dead Sea Salts with Lavender & Jasmine, £3.50

Check it out Bigger is better this season with boxy jackets and oversized blanket scarves, perfect for when there’s a light chill in the air.

THIS PAGE: Crew Neck Jumper, £16; Funnel Neck Jumper (Small, Medium, Large), £16; Check Wrap (one size), £20*; Rib Midi Dress, sizes 8–24, £20

OPPOSITE PAGE:

Logo Beanie, £8; Flu y Jumper (Small, Medium, Large), £22*; Utility Cord Midi Skirt, sizes 6–24, £16

THIS PAGE:

Flare Sleeve Jumper in Orange (Small, Medium, Large), £18**; Balloon Jean, sizes 8–24, £18; Suedette Satchel, £20†; Rib Midi Dress, sizes 8–24, £20

TRIPLE AC TION

Rehardens enamel, Improves gum health, Helps protect sensitive teeth

SEPTEMBER Live your best...

Journaling = joy, according to reader Sam Aganemnon from Cardi . ‘When I started waking at night with racing thoughts of to-do lists and worries, a friend suggested I try journaling. I’d heard of its bene ts before, so thought I’d give it a go. As the words transferred to paper, I felt lighter. Now I do 10 minutes before bed, then in the morning I write down ve things I’m grateful for in that moment. It’s such a positive practice, it can change my day.’

Focus on… VITAMIN B12

CONSIDER THE POSITIVE POWER… …OF PLANTS

Did you know that houseplants can reduce stress, boost our mood, increase productivity1 and improve oxygen levels in a room2? And that’s not all... looking a er our plants generally gives us good feels and a sense of purpose and joy when we see them thrive. The more houseplants you have, the more air-purifying bene ts they may bring3, plus potting soil is full of microbes which could increase your serotonin levels4 helping to make you feel more relaxed and happy. Try easy-to-grow, good-value varieties, such as Boston ferns, and enjoy the positive e ects of a leafy living space for yourself.

Ellen Howard, Asda Nutritionist

Vitamin B12 has a variety of functions within the central nervous system, in our red blood cells and it contributes towards a reduction in tiredness and fatigue. It is recommended that UK diets include 2.5 micrograms per day. Foods naturally high in B12 include fish, meat, shellfish, milk, cheese, eggs and fromage frais. There aren’t many plant sources of B12, so vegans and veggies: look at labels on breakfast cereals and plant milks for fortification of B12 and consider taking a supplement.

Feel great this month by bringing journaling and more plants into your life, not to mention nailing the start of the new term

WORDS COLETTE EARLEY

DOES THE COLD CAUSE COLDS?

According to research° it isn’t chilly weather that causes extra illnesses in winter. It’s more likely down to pesky viruses spreading more easily in lower temperatures, plus people spending more time indoors with less ventilation, and the cold lowering our immune responses. Atchoo!

5 ways to ace the return to school

Follow our steps for a smooth start this September…

1 MAKE A PLAN

Help reduce the wobbles (for you and the kids) by creating a return plan with your little one. This can include lunches for the week and hours to be set aside for homework. Knowing what lies ahead will be reassuring for everyone.

2 BE AVAILABLE

Feeling anxious about starting a new class is totally normal. Plot in time to give the kids a safe space to discuss feelings with you or write down concerns. This will help to normalise their worries and give you the chance to problem solve together.

3 ROUTE TO ROUTINE

As the big day gets closer, start to implement the routine that the kids will follow once school has started. This can look like getting a good breakfast to start the day, allocating reading time (an activity you can enjoy together) and setting bedtimes and wake ups.

4 TICK OFF TASKS

Preparing for school can be hectic, with books to find, uniform to buy, lunches to make… Make a list of what needs to be organised, then check each item o as you go. Each tick is a win.

5 YOU TIME

Looking after yourself will enable you to best support your child. Get plenty of rest, fresh air, exercise, and nutritious food to help calm the nervous system.

Sell your

Wardrobe

Kerching…Turn the clothes you no longer wear into cash – it’s easier than you think.

TOT SWAP

Best for: Cash upfront for children’s clothes

Fees: No fees but the upfront price might be less than you’d earn by selling items yourself.

Top tip: Follow @totswapshop on Instagram to research what’s selling now.

COMMUNITY SWAP SHOPS & CAR BOOT SALES

Best for: Getting o ine.

Fees: Some sales charge an entry fee.

Top tip: Search Facebook to find sales near you.

VINTED

Best for: Decluttering your wardrobe.

Fee: No fees for sellers.

Top tip: Women’s and kids’ high street clothes are the best sellers.

EBAY

Best for: Reaching people aged 40+.

Fee: 12.8%.

Top tip: Instead of auctioning, list a ‘Buy it now’ price.

WORDS SARA CONWAY

Perhaps ‘vintage’, ‘reworked’ and ‘preloved’ are already in your vocab. If so, chances are you buy and sell secondhand at so-called circular fashion empires like Vinted and Depop. Kinder to the planet and your wallet, these apps and websites make it easier than ever to turn unwanted threads into coin. So if you’ve never sold your clothes before and your wardrobe is groaning, read on…

The wonderful thing about selling online is that it opens your market to pretty much everyone. Alex Stedman, Editor of the-frugality.com, the a ordable style guide:

DEPOP

Best for: Younger fashion.

Fee: 10%.

Tips

Top

for Depop says. Which is why this is such a good opportunity for Asda customers to sell their clothes, so they can make some extra cash to spend on new lines in store at George. Create a little extra wardrobe space, have a refresh and make a bit of cash? It’s a no-brainer.

1 TAKE LOTS OF PHOTOS

‘Photograph the item from lots of di erent angles – even if you think it’s repetitive, the buyer will appreciate it,’ advises Vinted’s Consumer Lead, Natacha Blanchard. Take your photos portrait and outdoors in the sunlight for the best results.

2 BE HONEST

Don’t try to hide flaws, adjust the price of the item instead. ‘It’s better to show defects such as a stain or missing button to avoid discussions and disappointed buyers later,’ Natacha explains.

3 DESCRIBE IT

‘Generally you’ll nder a buyer for most items.’

‘Clothing sells particularly well on Vinted and heavier items that are collection-only are great on buy and sell sites such as Gumtree.’

With the seasons changing, now is the perfect time to declutter your wardrobe and start selling. Plenty of people turn to apps to stock up for winter. ‘The demand for secondhand clothing has been increasing for a number of years, with 45% of Depop users * choosing only to shop secondhand,’ a spokesperson

Get involved

For any unwanted clothes, don’t forget Asda’s Take Back Scheme. Get 10% o ** at George.com when you pack up your old clothes and textiles and drop them o at a ‘toyou’ location in Asda stores. Find out more at takeback.George.com.

Think about what buyers might search to find an item like yours. Talk about the brand, colour, material and any features it might have. Include as much detail as you can.

4 TELL A STORY

‘Was it the jacket you wore on the first day to your new job, or the backpack that survived your travels? Add value to an item by kickstarting a connection,’ Natacha advises.

5 KNOW YOUR PRICE

Search for similar items so you can position yourself competitively, depending on factors such as the item’s condition. ‘Say if you’re open to o ers, this will help you sell more quickly,’ Depop recommends.

‘ The demand for secondhand clothing has been increasing for years’

Tip: Try selling classic brands like Nike, Adidas or New Balance.

‘One of the most rewarding aspects is seeing children come out of their shells’

Paul Rushfirth, Inclusion Manager at Morley Victoria Primary School in Leeds, grabs a cuppa with Asda Community Champion, Donna Thomson

As Asda Community Champion, Donna Thomson is chief cheerleader of good causes and worthwhile initiatives in her local town of Morley in Leeds. She has worked with Paul Rushfirth, Inclusion Manager at Morley Victoria Primary School, since September 2022 to support and facilitate Rethink Food, the education programme that aims to reduce food waste and inspire healthy eating habits.

Paul: Can we talk about the first time we met? When I wasn’t quite

myself… It’ll stay with me forever. Do you remember, Donna?

Donna: [laughs] That was a fun introduction! You agreed to spend the day wearing a Pudsey Bear outfit for BBC Children in Need. Lesser people wouldn’t have lasted a few hours but you spent the entire day in that outfit.

P: I think I must have lost about three stone that day…

D: That was back in November 2022. I’d gone to the school to talk about Rethink Food,

a programme that aims to tackle food waste, improve access to food for children and families, and promote healthier ways of eating. Every week, Rethink Food delivers surplus food to Morley Victoria School where it is redistributed to schoolchildren, parents and carers. Asda has funded this for the year.

P: We’ve managed to build up a team of 33 passionate Rethink Warriors – schoolchildren who are responsible for setting up, stocking and managing the stall, which is open every Friday. Each person had to apply and be formally interviewed for the job so they’re learning leadership and management skills as well as understanding more about healthier eating and food waste.

D: When I visited a couple of weeks ago, I was blown away with how it’s manned and how passionate the children are. It’s an amazing feeling watching them sort the stall out and deal with parents. And seeing how they’re tasting fruit and vegetables that a couple of months ago they wouldn’t have heard of, let alone tried. Within 15 minutes everything was gone. I think you even managed to use up all those borlotti beans, Paul.

P: It’s the only thing we’ve ever had left over, but I think it was just the sheer volume. I ended up making a three bean chilli and shared recipes for bean burgers and wraps. Now I print o

BREAKFAST WITH CHAMPIONS COMMUNITY FOOD PROGRAMME

recipes to help children, parents and carers work out what they can do with these foods. It’s an important part of the initiative: that throughout the school we understand that no food should be thrown away.

D: That was a big lesson for me too. Before Rethink Food, I was guilty of overpacking my kids’ lunchboxes and throwing away sandwiches at the end of the day that only had a bite taken out of them. It’s been exciting to share with parents and kids the impact food waste has on the environment.

P: Reducing food waste is a big part of Rethink Food but the organisation’s objectives are evolving all the time. Alongside sustainability, the children are learning more about making healthier food choices, we’re addressing the cost-of-living crisis a ecting our families and we’re giving children from all kinds of backgrounds the chance to learn new skills.

D: That’s been one of the most rewarding aspects, seeing children coming out of their shells. Over the past few months, I’ve seen first-hand how some of the timid children have grown in confidence – the shy ones who would sit at the back of the room can now speak confidently about the programme and its benefits.

P: We have children who come from a range of backgrounds and it’s been instrumental in helping them develop confidence and belief in themselves. Some of our Rethink Warriors are neurodiverse, and scared by the idea of public speaking. Now they’re going out in the playground every week shouting: ‘Come and get your bags of food!’ The children take turns managing the stall, which is a huge achievement for those who are shy and reserved. It doesn’t stop at the school either. On Coronation Weekend, they all went out and did the litter pick. It’s giving them a real sense of worth.

D: I’ve built a lovely bond with the school and its Rethink Warriors and have seen the beautiful community you’ve built there. When I first heard about Rethink Food, I immediately thought of Morley Victoria and how we could connect and work well together, so I’m keeping my fingers crossed that we can keep the collaboration going for many more years to come.

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

The breakfast Donna and Paul enjoy a cuppa and share a plate of pastries and fresh fruit

The venue Morley Victoria Primary School, Leeds

Let’s fight flu!

Kicking up leaves on a country walk, cosy evenings in the pub and festive gatherings – that’s what winter is about. So don’t let a spell of seasonal u spoil the fun.

In uenza can be a serious illness, particularly for those with underlying health conditions, the elderly, pregnant women, and young children. It can lead to severe complications, even hospitalisation*.

The good news is, it’s easy to get your free NHS u jab at our Asda Pharmacy** so you can shop at Asda and get protected. The vaccine is free to those eligible for NHS services, and £12 to others. Plus, when you visit our family-friendly clinic, and speak to your Asda pharmacist about the bene ts of getting a u jab, you’ll earn £2† in your Asda Rewards’ cashpot too!

We all lead busy lives, so it’s simple to book online and, thanks to late-night opening times, you can come in when you can t us in. Together, let’s make sure the whole community stays u-free this winter.

To book, use the QR code below, or go online asda.com/about/instore/pharmacy/ u

Help yourself by having a flu jab this winter. We’re here for you…

What’s on my plate…

We love Bake O winner Nadiya Hussain MBE for her bestselling cookbooks and cookery shows

Tell us about your new book and BBC 2 series, Simple Spices .

This is a book that I could have written at any point in my career. It’s the way I cook every single day. I wanted to challenge this idea that cooking with spices is really complicated. But even though I grew up in a world of spices, I promise it’s really easy. You can literally make everything with spices: breakfast, lunch, dinner – the lot!

If you could only choose one spice…

I would pick cinnamon. There are so many ways of using it. It can be used in sweet dishes, savoury dishes; it can be used whole or ground; it can be used in food or drink; and it’s really good for you. Try a tiny shard of cinnamon in hot water mixed with honey and tonnes of mint (don’t be stingy). It’s my go-to drink.

Where do you find your inspiration when writing new recipes?

Oh, everywhere. I’m one of those annoying people when I go out and eat who asks the sta , ‘What’s in that?’ During Covid, I got terrible writer’s block because I wasn’t able to travel and try new cuisines. I also love it when my kids come home and say they fancy something random. I go all Mary Poppins and make it happen.

What’s your go-to dish on those nights when you just don’t want to cook?

I will occasionally dial a few numbers and get something in, but otherwise I’d go for a no-cook recipe. The quickest I can give you is avocado, lemon, olive oil, coriander, chilli, parsley, milk and water blended up for a no-cook pasta sauce. You can do the same thing with beetroot. My daughter loves the latter dish because it goes bright pink.

You’re a presenter, author, baker, cookware maker, mum and more – do you ever have any time that’s just for yourself?

I wasn’t very good at making time for myself. But then one of my sisters-inlaw passed away at 33 years old and it made me realise how short life is. Things like that make you re-evaluate your purpose and why you’re here. I was spending a lot of time lling up other people’s cups, so now I need to ll up my own cup. I love walking, so we walk around the woods here saying hello to the dogs. I love reading and have just nished Waterlogged by poet Asia Khatun. And I’ve taken up archery. The instructor asked if I’d done it before as I have really good aim!

What one dish or recipe are you hoping to try this coming year?

I do the BBC Good Food Show each year and every time I see Michel Roux I say, ‘I’m coming to your restaurant to try your food’, so perhaps this will be the year I do that.

Nadiya’s new book Nadiya’s Simple Spices (Michael Joseph) is available at Asda stores, £13 (hbk). The TV show, Nadiya’s Simple Spices is coming to BBC Two this autumn.

5 quick- re questions

If you were a pudding… Sticky to ee pud with ice cream.

Scrambled, fried or poached? We don’t make runny eggs at home as it makes my husband sick. So any opportunity I get when I’m out, I’ll have a runny poached egg.

What’s always in your basket? My house is never without onions.

Favourite cooking hack?

Zap wilted herbs on a microwave plate. Instant dried herbs!

After a long day, I fancy… Cheese on toast.

WORDS REBECCA EWING

Nadiya image: Chris Terry; food image: Getty

NATURALLY SOFT FOR YOUR SKIN

Say hello to our softest toilet tissue, Regina Soft Bamboo!* Made with a blend of bamboo fibres, plus 100% recyclable packaging.

For cloud-like comfort that’s kinder to the planet.

*Based on independent lab tests vs other Regina Toilet Tissues

Snuggle into autumn with George Home cushions, from £9