Turn to page 58 for the recipe
I’ve always thought my mum was pretty special, but as I get older I truly realise just how amazing she is. So, in a month where both Mother’s Day and International Women’s Day fall, it’s only right that this one is for you, mum! I love to treat her (when she lets me…) and what says ‘I love you’ more than cake, right? I’m getting my bake on and first on my list is the blueberry and yoghurt loaf cake (p56). If you’re lucky enough to have a special female in your life too, celebrate them with a nice message, a bunch of flowers or a hug – it will mean the world to them. This issue is packed with so many recipes I can’t wait to recreate in my kitchen – from the crumbly golden beef pie to the microwave jambalaya in our Tasty time savers feature. Mid-week meals that use energy-efficient* cooking methods AND time-saving shortcuts? Yes please. We’re all looking for ways to save right now, so look out for our handy ‘Budget Savvy’ roundels throughout the mag too. Finally, we’ve got inspiration to get you ready for Easter, with delicious hot cross buns, Extra Special Easter Eggs and recipes with a twist on the traditional roast.
Jessica Timms | Asda Magazine Editor asdamagazineeditor@asda.co.uk
Breast awareness
How to fit checking your boobs regularly into your life, and why you should page 95
Inspiring lunches
These recipes are about to shake me out of my lunchtime rut page 63
Cool crockery
Chic monochrome tableware for 2023 – it’s all there in black and white! page 71
WIN £250! Join our READER PANEL on p74* and tell us what you think about our mag – you could win a £250 Asda gift card!
09 11 1/4 THINGS TO LOVE THIS MONTH
What’s hot and the latest must-buys from your Asda aisles
15 STACEY SOLOMON
Our new columnist with household hacks and stories from Pickle Cottage
Speedy suppers and weekend winners. We’ll have some of that!
18 WHAT’S FOR DINNER?
Some quick-to-make midweek meals that keep cooking energy costs down
26 THE TASTEMAKERS
A team of bakers from Sheffield on how to make their fabulous hot cross buns
31 EVERYDAY HEROES: PESTO
Crack open that half empty jar and discover a world of possibilities
34 NICE AS PIE
Old-school shortcrust, flaky steak heaven or vegan with a crunchy filo topping? Your choice…
40 MY KIND OF…
Three families share their treasured sweet and savoury brunch dishes
48 ROASTS WITH MOST
Prep these weekend feasts early for an easy time on Sunday
56 MADE FOR MUM
Get in her good books by baking these special treats for Mother’s Day
63 PERFECT PACKED LUNCHES
Cut costs with some ideal meals to pop in your lunchbox for work or play
68 SMART LIVING
Savvy kitchen tips to help you make the most of tinned goods and herbs
70 CHALLENGE GINO
Foodie Gino D’Acampo solves a birthday party dilemma
Editor Jessica Timms
Content Planner
Stephanie Martin
Content Co-ordinator
Nancy Stockdale
Senior Content Manager
Jenni Bass
Sprinkle some great-value makeover magic across your home and wardrobe
72 THE EDIT
A top selection of 16 fabulous pick-me-ups
75 COUNTRY LIVING TRENDS
Try makeover ideas with our pretty cottage-style homewares
78 TIDY YOUR ROOM!
Storage solutions and quickfire ideas to transform a kid’s bedroom
80 TURN ON THE STYLE
Step into spring with some black and white outfits that will stand out in a crowd
Put your feet up and chill out with these inspiring reads and self-help tips
86 LIVE YOUR BEST… MARCH
Enjoy these simple self-care solutions
88 INTERNATIONAL WOMEN’S DAY
We chat to five inspiring lady celebs about what IWD means to them
92 BREAKFAST WITH CHAMPIONS
Community Champion Jess Drake grabs a cuppa with youth worker Chris McCoy
95 BREAST SELF-CARE
Tips on checking breasts and pecs, plus how you can help our Tickled Pink campaign while you shop
98 WHAT’S ON MY PLATE
Dr Rupy Aujla talks meditation, negronis and what he’s got cooking this year
Editor Alex Drew
Consultant Editor
Rebecca Denne
Art Directors Jo Clark, Hayley Ward
Editorial Director
Dan Linstead
Food Editors Rachel Beckwith, Gabriella English
Design Director Will Slater
Art Editors Laura Phillips, Kit Cheung
Sub Editor Lou Cassell
Associate Editor Jess Carter
Client Director Clair Atkins
Account Manager Maria Rees
Account director
Kayleigh Varnam
Workflow Manager
Lisa Houghton
With thanks to: Katriel Costello, Adam Hylands, Julie Stevens, Clare Watters
Asda Magazine is published by Our Media, an Immediate Group company, in partnership with Asda. Print sourced by HH Associates. While every care is taken in compiling the contents of this magazine, the proprietors assume no responsibility in effects arising therefrom. No part of the contents may be reproduced without prior permission.
t Tarantella, we its work so you products bursting
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At Tarantella, we let nature do its work so you can experience products bursting with flavour. Our organic tomatoes have been lovingly nurtured and enriched by the Mediterranean sun and soil. And, because we only harvest when they are at their ripest and juiciest, they can transform any meal so you will taste a world of difference.
Now available at selected Asda stores
@TarantellaOrganic
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All our recipes are specially created with you in mind. We work with our development chefs, nutrition team and leading recipe developers to create meal ideas that are easy, affordable and nutritious. Plus, we test every recipe carefully so you can trust they’ll work for you and your family. We promise to:
• Provide budget-friendly recipes to help you feed your family for less .
• Ensure meals are nutritionally balanced, and use everyday ingredients .
• Minimise food waste by using ingredients smartly and providing leftover ideas.
The eggs in our recipes are always medium-sized, unless otherwise stated.
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 time of going to print.
All our recipes include key facts on servings, prep time and our unique ‘faff factor’, a guide to how much skill and effort is involved in a recipe.
Serves 4
Typical serve size based on adult portions
Ready in 35 mins
Includes prep and cooking time
Faff factor = easy
From easy peasy to ‘brace yourself ’ cooking
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 symbols below, which refer to the dish as a whole:
V Vegetarian
VE Vegan
GF Gluten-free
DF Dairy-free
NEW ONLY 85p A SERVE UNDER 400 CALORIES PACKED WITH VEG
All our recipes are reviewed by a registered nutritionist and information is highlighted in a ‘traffic light’ label. Green is low, while red shows a high percentage of an adult’s recommended daily intake, and amber is somewhere in the middle. The recommended daily calorie intake is 2,000 for women and 2,500 for men. All our recipes should be enjoyed as part of a varied diet and active lifestyle.
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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.
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STRENGTH COMES FROM WITHIN
How many ways can you tell mum you love her on Mother’s Day? Flowers, chocolates, perfume? And, of course, a card… Here’s one that is straight from the heart, with a loveheart keepsake for mum to treasure, because she’s worth it.
2023 marks 100 years since Walt Disney’s much-loved company was ‘born’ – that’s really something worth celebrating! We all adore Mickey Mouse, and love to have reminders of him at every turn. Some of our top picks are shown below… The more Mickey the better, we say!
Mickey Mouse succulent pot, £4
Disney 100 celebration card, £1.50/ 3 for £3
Mickey Mouse
longer, lighter evenings outside. Bring a splash of bright colour and summer inside with these sunshine-styled bathroom gifts… George Yellow Sun Dispenser and Tumbler Set, £8 5 4
We love a joint of lamb at Easter, so we’ve taken the hassle out of cooking it with our brand-new Lamb in a Bag. It couldn’t be easier –the boneless joint comes with aromatic rosemary, thyme, garlic, onion and black pepper, and is sealed in a bag to lock in moisture as well as all that flavour. The result? A flavour-packed, fall-apart tender joint, with next-tono-effort. We’ve made Sunday roast simple – enjoy! Lamb in a bag, £15/kg
Keep the Mother’s Day vibe going in March. This apron set for mum – ‘Head Chef’ – and her ‘Little Helper’ will kit you both out before settling down to get messy and ‘crafty’ together. Why not make your own cards or create a suncatcher? Finish your fun by writing about your clever creations in a ‘Mum and Me’ Journal! Get Dad to join in too, or any grown-ups who love crafting. All available until 19 March.
Mummy and Me Apron Set°, £6; Sending Love, Make Your Own Cards°, £1 (2-pack); Get Creative, Paint Your Own Suncatcher°, £1; Mum and Me Journal°, £3
Here’s a meal to perk you up mid-week – a simple salmon supper to stop you in your tracks. Pink fish, green watercress and creamy new potatoes make a light yet filling dish and a welcome refuel in a hectic week. Toss the flaked salmon with new-season pots, scatter with green leaves and add a drizzle of dressing for a dinner that’s as pleasing to the eye as it is to your busy schedule.
Choose from a range of affordable and adorable cards – a great way to send a cheery message to someone at Easter. But are you a bunny or a chick person? Time to decide…
All Cards, £1.50/3 for £3
Making sure you get a chocolate egg or treat for everyone at Easter is often top of the to-do list – but that’s only half the story! There’s lots more fun to be had at Easter, and we’re here to help†…
Get all your Easter faves from 20 March
Make a basket! Use handfuls of colourful stranded paper to fill an Easter basket, add mini chocolate eggs of your choice and make yourself popular by placing on your coffee table!
Small Wicker Basket, £1;
Cuddlesome cuties
Who needs an excuse to give a hug to a plushy friend – a fab little gift for the young ones at Eastertime! Medium Plushes, £6 each
It’s Easter, the sun our colourful, fillable Easter eggs with little treats and hide outside or inside – who can find the most?
24 Fillable Eggs, £2; Mini Chicks (8-pack), £1
We all want to make sure that our babies are being cared for in the best way possible. With Asda Little Angels everything is designed with baby in mind, from the gentle, no tears formula of Asda Little Angels Bedtime Bath (£1†/500ml), to a variety of Nappy Pants (from £4.25). As a bonus, when you buy a pack of Nappy Pants – remember, they’re the only nappies on the market that come in eco-friendly paper packaging – you’ll get 10% of the price added to your Asda Rewards cashpot!
10 You don’t have to be Irish to celebrate St Patrick’s Day on 17 March! Get your jig on with friends – sip a Guinness, share a potato cake or break some soda bread together… “Sláinte” – that’s “Cheers” to you and me!
VEG of the month
Catch these delicious earthy root vegetables before they go out of season – parsnips are at their sweetest after they have overwintered in the ground°!
Parsnips are a source of fibre, folate* and potassium**. Roasted or puréed, we love ’em.
Asda Sweet & Earthy Parsnips,
Rustled up the stuffed sweet potatoes from page 21? Put the rest of that bag of pecans to work by: chopping and adding to cookie doughs and flapjack mixes; mixing with rolled oats and honey and baking to make granola; or dry frying until lightly toasted then tossing with maple syrup and a sprinkling of salt for a sweet-salty snack or topper for porridge and ice cream.
Hello, spring! I love the seasonal changes and I’m so looking forward to the brighter mornings and longer days. Since we moved into Pickle Cottage I’ve started to appreciate just how special it is when gardens burst into springtime blossom.
Mother’s Day is nearly here! The best part for me is spending time with the kids. It’s the sentimental moments I love, like when the little ones pick some daffodils for me from the garden when they’re running about outside. It’s a huge honour to raise children and be their mummy. I always think of those who may find Mother’s Day difficult for different reasons – so sending love to anyone in that position.
If anyone is after fun ideas to keep their little ones happy, last year Rex loved collecting up flower petals and filling the washing-up bowl with water to give me a ‘foot spa’. It was more of a foot scrub/ whack for me, but it kept him entertained all day…
I’m having a little time off work at the moment, which is great as I’m such a homebody. Saying that, it has got me thinking about what else needs to be done around the house. I want Pickle Cottage to be the family’s forever home, and I’ve got time to dream up my next DIY project… Watch this space.
See you all next time! x
Follow Stacey @staceysolomon
‘This month I’m… …thinking about weekend roast dinners – and what Joe’s going to be whipping up in the kitchen! Mother’s Day is a great excuse to go big. Sliced meat, Yorkies, veggies and crispy roasties are something to take time over and enjoy as a family, followed by a slump on the sofa. What’s in your ideal roast dinner?’
Pickle Cottage is surrounded by spring blooms and Stacey is looking forward to a doing a bit of DIY…
“It’s a huge honour to raise children and be their mummy”
These speedy supper solutions all use energyefficient* methods of cooking and time-saving shortcuts for busy midweek mealtimes
RECIPES JUSTINE PATTISON
PHOTOGRAPHS ALEX LUCK
An easy, filling and fragrant noodle soup that’s packed with flavour.
Serves 4 | Ready in 15 mins Faff
• 2tbsp sunflower or vegetable oil
• 2 x 320g packs stir-fry vegetables (we used Asda Edamame Bean & Broccoli)
• 2 garlic cloves, thinly sliced
• 25g fresh root ginger, peeled and cut into fine matchsticks
• 2tbsp white miso paste
• ¼–½tsp chilli flakes, plus extra to serve (optional)
• 100g dried egg noodles
• 240g pack frozen Itsu Chicken Gyoza
Dinner Dumplings
1 Heat the oil in a large saucepan over a high heat and stir-fry both packs of vegetables for 4 mins, or until beginning to soften. Add the garlic and ginger and stir-fry for 1 min more.
2 Add 1.25 litres of just-boiled water to the pan along with the miso paste
and chilli flakes, if using, and stir well. Cover with a lid and bring to a simmer.
3 Drop the noodles into the stock. When they begin to soften, stir to loosen. Add the frozen chicken gyoza and stir until submerged under the hot stock.
4 Cover the pan loosely and simmer for 3–5 mins, or until the gyoza are hot throughout. Serve in warmed bowls.
Cook’s tip: Use any packs of stir-fry vegetables you like, or make up your own combination.
Serving suggestions: Stir in roughly chopped fresh coriander and finely sliced red chilli, then top with lightly crushed cashews or peanuts.
Tender sweet potatoes, with a creamy and crunchy topping – delish.
Serves 4 | Ready in 20 mins
Faff factor
• 4 medium-large sweet potatoes, around 200g each
• 400g tin chickpeas
• 1tbsp sunflower or vegetable oil
• 50g pecan nuts, roughly chopped
• 2tsp jerk seasoning, or any other spice blend
• 1 large ripe avocado, stoned, peeled and sliced
• 200g Alpro plain yoghurt with coconut
• ½ lime, plus extra to serve
• fresh coriander, to serve (optional)
1 Wash the potatoes and pat dry with a clean tea towel or kitchen roll. Prick all over with a fork. Place on a fresh sheet of kitchen roll on your microwave turntable or on a large microwaveable plate, spaced apart.
2 Cook the potatoes for 8–10 mins on high, or until soft, turning after 5 mins. (Time will vary with the size of your potatoes and wattage of microwave.)
3 While the potatoes are cooking, drain the chickpeas in a sieve and rinse under cold water. Shake the sieve a few times then tip the chickpeas onto a clean tea towel and roll around to remove most of the loose skins and dry the chickpeas.
4 Pour the oil into a large frying pan and fry the chickpeas over a high heat for 4–5 mins, or until the chickpeas are crisping up, stirring occasionally. Add the nuts and cook together for 2 mins more, or until lightly toasted. Sprinkle over the seasoning and toss together for 1 min more, stirring constantly.
5 Put the potatoes on four plates and cut a deep cross into each one. Top with avocado slices and the spiced chickpeas and nuts. Season with black pepper, add a little lime juice and top with the yoghurt. Serve with extra lime wedges and fresh coriander, if you like.
If you don’t have Cajun spice handy, try using 1tsp each of ground cumin, ground coriander, smoked paprika and garlic granules.
A lightly spiced, healthy one-pan meal, ready in under 30 mins.
Serves 4 | Ready in 25mins
Faff factor | GF DF MF LF EF
• 50g Asda Extra Special Spanish Chorizo, skinned and thinly sliced
• 1 onion, finely chopped
• 2 peppers, any colour, deseeded, sliced
• 2 celery sticks, trimmed, thinly sliced
• 4tsp Cajun seasoning
• 2 x 250g packs Asda Wholegrain Micro Rice
• 400g tin chopped tomatoes
• 200g frozen king prawns (ready-cooked), thawed
• 1 lemon, cut into wedges, to serve
• fresh parsley, to serve (optional)
• corn on the cob, steamed to serve (optional)
1 Put the chorizo, onion, peppers and celery in a large, wide-based microwaveable dish. Cover and cook on high for 3 mins, or until beginning to soften. Stir in the Cajun seasoning and cook for a further 3 mins.
2 Squeeze the rice pouches to separate the grains. Add the rice and tomatoes into the dish. Cover and cook on high for 8 mins, or until the rice and tomatoes are piping hot, stirring after 4 mins. Add salt and ground black pepper if needed – this depends on your spice blend.
3 Stir in the prawns, cover and cook on high for 1 min more, or until the prawns are hot. Serve with lemon wedges and chopped parsley, if you like.
Cook’s tip: We cooked this dish using a 1,000W microwave oven. If yours has a lower wattage, increase cooking time slightly at each stage. Each 394g portion contains
Flash-fried creamy mushrooms and buttered pasta with fresh green kale makes a fast and flavourful meal.
Serves 4 | Ready in 20 mins
Faff factor | V EF
the
• 220g dried tagliatelle
• 150g Extra Special Cavolo Nero Kale, thinly sliced
• 15g unsalted butter, cubed For the stroganoff
• 2tbsp sunflower oil
• 1 medium onion, finely chopped
• 2 x 250g packs chestnut mushrooms, quartered
• 2 garlic cloves, crushed
• 1tbsp plain flour
• 250ml hot vegetable stock, made with 1 stock cube
• 4tbsp 50% less fat crème fraîche
• 1tsp paprika
• small bunch fresh parsley, leaves roughly chopped (optional)
1 Start by cooking the pasta. Fill a saucepan one-third full with water, cover with a lid and bring to the boil. Add the tagliatelle, reduce the heat and cover the pan loosely with a lid. Simmer for 5 mins, stirring occasionally to separate the strands.
2 Add the kale to the pasta, cover loosely and cook for a further 3–4 mins, or until both are tender. Drain in a colander then return to the pan, toss with the butter and plenty of freshly ground black pepper.
3 While the pasta is cooking, place a large, deep frying pan over a mediumhigh heat. Add the oil and onion and fry for 2 mins or until beginning to soften, stirring regularly. Add the mushrooms, increase the heat and fry together for 3–4 mins, or until nicely browned. Add the garlic and cook for a few seconds more, stirring.
4 Sprinkle over the flour and toss through the mushrooms. Stir in the stock in a thin stream, stirring constantly. Bring the liquid to a simmer and cook for 2 mins, stirring regularly.
5 Reduce the heat slightly, stir in the crème fraîche and sprinkle with the paprika. Simmer gently for 1–2 mins more. Adjust the seasoning to taste and serve the creamy mushrooms with the tagliatelle and kale, sprinkled with chopped parsley, if you like.
Cook’s tip: You could use sliced curly kale or green cabbage instead of the cavolo nero.
Use any beans for the filling – try cannellini or pinto, maybe butter beans. Each is slightly different in shape and texture, but all taste great.
Looking for a super-quick supper? You can cook these delicious Tex-Mex style parcels under the grill in just 5 mins.
Serves 4 | Ready in 20 mins
Faff factor | V d
• 1 x 400g tin kidney beans, drained
• 1 x 326g tin sweetcorn, drained
• 250g roasted red peppers from a jar, drained and roughly chopped
• 4 spring onions, trimmed, finely sliced
• 2tsp chipotle paste
• 4 The Bakery at Asda
Wholemeal Wraps
• 100g 50% less fat mature Cheddar, finely grated
• 150ml reduced fat soured cream
• fresh coriander, to serve (optional)
• lime, to serve (optional)
1 Put the kidney beans in a bowl and use a potato masher to mash roughly so
you just break the beans up a bit. Add the sweetcorn, peppers, spring onions and chipotle paste and mix thoroughly.
2 Place 1 wrap on a large baking tray (or grill pan without the rack) and spread half of it with the bean mixture, leaving a 2cm border.
3 Sprinkle the beans with a quarter of the cheese and fold the empty side of the wrap over, pressing firmly to make a semi-circle parcel. Slide along the baking tray. Repeat with the remaining wraps and filling until you have four quesadilla parcels on the tray.
4 Place the tray under a preheated hot grill, not too close, for 3 mins, or until the wraps are hot and lightly toasted. Watch carefully so they don’t burn. Turn over carefully and cook on the other side for a further 2–3 mins, or until tortillas are
lightly toasted on both sides, the filling is hot and the cheese has melted. You can grill these on the hob using a griddle pan if you prefer. Cut in half and serve with soured cream, a squeeze of lime and a sprinkle of fresh coriander, if liked.
Leftovers tip: Freeze any leftover uncooked quesadillas wrapped tightly in foil. Unwrap and thaw thoroughly before cooking. Leftover chipotle paste will last for 4 weeks in the fridge – use to spice up chilli con carne or stir into chicken casserole for a delicious smoky flavour.
Yippee! It’s the weekend, which means there’s finally enough time for a long, lazy brunch or, failing that, just enough time to enjoy a special treat for breakfast. You provide the coffee and tea, and we’ll provide the pastry treats.
Choose your favourites from our selection of Extra Special Croissants and Pain Au Chocolat. Made in the traditional style from rich, creamy French butter, these patisserie classics have multiple layers of perfectly golden, flaky pastry with a sweet, melt-in-the-mouth quality. Serve straight out of the pack or, better still, pop
in the oven for a few minutes to wake up the luscious buttery flavours.
For guests, put out a platter of baked beauties for everyone to help themselves. Pair Extra Special Pain Au Chocolat £1.70 (2-pack) and Extra Special All-Butter Croissants £1.70 (2-pack), with a selection of flavoured croissants – we love Extra Special Raspberry Croissants £1.70 (2-pack), with their tart fruit filling – to bring a continental vibe to the breakfast table. Add your favourite jams and conserves and you’ll have a spread that will keep everyone going throughout the day.
The tight-knit community of the Wadsley Bridge suburb of Sheffield doesn’t need a calendar to tell them when Easter’s approaching because a celebratory whiff of sweet and spicy cinnamon fills the air.
‘I always know – I can smell hot cross buns as I walk to work,’ says Jermaine, a development baker at Fletchers, the company that’s put baking at the heart of local life for generations.
Tempting aromas are nothing new to the locals, but the wafts emerging from the bakery at this time of year are especially cheering – the scents herald a season of fresh starts, warmer days, and sunny holidays on the horizon.
‘It’s hot cross crazy in the bakery right now – and it smells delicious!’ says Jermaine.
Baked goods have been produced in this part of the city of Sheffield since George Henry Fletcher opened his first bakery in 1895. The family-run firm went on to operate a fleet of vans selling bread and cakes across the city. A jingle played on Sheffield’s local station, Radio Hallam, still rings in the ears of older residents –“Better fetch a Fletchers loaf!”.
The van fleet was disbanded in the early 1990s, but the current site on Clay Wheels Lane – which first opened its doors in 1950 – remains a Sheffield landmark. Now part of the Finsbury Food Group, Fletchers bakery is a leading producer of buns and rolls for the UK market, with 400 employees producing 120 million buns, rolls, muffins, baguettes, doughnuts and breads every year.
‘It’s no longer a family business, but there’s still a family feel to the bakery,’ says Jermaine’s fellow development baker, Kevin. ‘There’s a real closeness to the Fletchers team – we’re a very
friendly bunch who work hard but have a laugh, too.’
Historically, Fletchers is a place where people tend to stick around. Some have worked here for over 30 years, and two members of the team recently retired after 50 years’ service.
‘That’s down to the culture,’ explains Jermaine. ‘It’s a warm place to work and part of the local community. There’s a brilliant social club where we do all sorts – day-trips, race days, cinema visits – regular raffles and season tickets on offer for Sheffield United and Sheffield Wednesday football clubs.’
Both Kevin and Jermaine work in the test kitchen at Fletchers as part of the six-strong development team, where a passion for baking runs deep.
‘I don’t know what it is about baking, but I just love it,’ says Kevin. ‘Maybe it’s in my blood. When I was growing up, my uncle ran his own baker’s shop and I remember going
The tight-knit community of the Wadsley Bridge suburb of Sheffield doesn’t need a calendar to tell them when Easter’s approaching because a celebratory whiff of sweet and spicy cinnamon fills the air.
‘I always know – I can smell hot cross buns as I walk to work,’ says Jermaine, a development baker at Fletchers, the company that’s put baking at the heart of local life for generations.
Tempting aromas are nothing new to the locals, but the wafts emerging from the bakery at this time of year are especially cheering – the scents herald a season of fresh starts, warmer days, and sunny holidays on the horizon.
‘It’s hot cross crazy in the bakery right now – and it smells delicious!’ says Jermaine.
Baked goods have been produced in this part of the city of Sheffield since George Henry Fletcher opened his first bakery in 1895. The family-run firm went on to operate a fleet of vans selling bread and cakes across the city. A jingle played on Sheffield’s local station, Radio Hallam, still rings in the ears of older residents –“Better fetch a Fletchers loaf!”.
The van fleet was disbanded in the early 1990s, but the current site on Clay Wheels Lane – which first opened its doors in 1950 – remains a Sheffield landmark. Now part of the Finsbury Food Group, Fletchers bakery is a leading producer of buns and rolls for the UK market, with 400 employees producing 120 million buns, rolls, muffins, baguettes, doughnuts and breads every year.
‘It’s no longer a family business, but there’s still a family feel to the bakery,’ says Jermaine’s fellow development baker, Kevin. ‘There’s a real closeness to the Fletchers team – we’re a very friendly bunch who work hard but have a laugh, too.’
Historically, Fletchers is a place where people tend to stick around. Some have worked here for over 30 years, and two members of the team recently retired after 50 years’ service.
‘That’s down to the culture,’ explains Jermaine. ‘It’s a warm place to work and
part of the local community. There’s a brilliant social club where we do all sorts – day-trips, race days, cinema visits – regular raffles and season tickets on offer for Sheffield United and Sheffield Wednesday football clubs.’
Both Kevin and Jermaine work in the test kitchen at Fletchers as part of the six-strong development team, where a passion for baking runs deep.
‘I don’t know what it is about baking, but I just love it,’ says Kevin. ‘Maybe it’s in my blood. When I was growing up, my uncle ran his own baker’s shop and I remember going in aged 14 and thinking, that’s what I want to do.’
Jermaine worked his way up to new product development after taking a school-leaver’s job 11 years ago. ‘My first job in the test kitchen was developing hot cross buns,’ he laughs. ‘I’ve loved it ever since. Knowing I’m helping feed the
“I always know when
on the way, I can smell hot cross buns as I walk to work”
66p A PORTION
If they haven’t all been snaffled, use hot cross buns to make French toast fingers tossed in cinnamon sugar and dunked in crème fraîche.
Serves 4 | Ready in 15 mins
Faff factor | V
• 2 eggs
• 50ml semi-skimmed milk
• 30g caster sugar
• 2 Asda Extra Special Extra Fruity Hot Cross Buns
• 1tsp vegetable oil
For the cinnamon sugar
• 30g caster sugar
• ½tsp ground cinnamon, plus extra to serve
To serve
• 75g Asda 50% Less Fat Crème Fraîche
• 100g berries
1 Put the eggs, milk, sugar and a pinch of salt into a bowl and whisk until everything is combined. Cut the hot cross buns into 4 slices vertically.
2 Add the oil into a non-stick frying pan over medium heat. Dunk each hot cross bun slice into the egg mixture for a few seconds on each
side until it’s saturated but still holding its shape. Tap off any excess and place into the hot oil, then continue with all pieces
3 Fry for 2–3 mins on each side until golden brown and slightly crisp.
4 For the cinnamon sugar, mix the sugar and cinnamon together. Once the toast pieces have been cooked and are still warm, toss in the sugar mix
5 Eat warm and serve with crème fraîche, a sprinkling of cinnamon and berries if you like.
Transform that half-empty jar tucked away at the back of your fridge with these easy budget-friendly recipes
RECIPES LARA LUCK PHOTOGRAPHS ALEX LUCK
Take your sandwich-making skills to the next level with this speedy lunch – packed with flavour and toasted to perfection.
Serves 2 | Ready in 10 mins
Faff factor |
• 1½tbsp sunflower oil
• 75g chestnut mushrooms, sliced
• 90g spinach
• 2tsp Asda Reduced-Fat Green Pesto
• 4 slices Asda Extra Special Wholemeal and Rye Sourdough
• 100g low fat mozzarella, sliced
1 Add ½tbsp oil to a frying pan and place over a medium heat. Once the oil is hot, add the mushrooms to the pan and fry for 2–3 mins, stirring continuously. Once the mushrooms are golden brown, remove from the pan and set aside. Add the spinach to the same pan and allow to wilt for 2 mins, then remove from the pan and combine with the mushrooms.
2 To build the sandwich, spread 1tsp pesto onto a slice of sourdough, then
add half the mozzarella and top with half the mushroom and spinach mixture. Place a second piece of bread on top and press down. Repeat for the second sandwich.
3 Clean the same frying pan with kitchen paper, then heat ½tbsp oil over a medium heat. Once hot, fry one sandwich for around 2 mins per side or until crisp and golden and the cheese is starting to melt. Repeat for the second sandwich; serve with a fresh green side salad, if liked.
Leftovers tip: Spinach is a great addition to smoothies and soups, or you can freeze any leftovers for up to 3 months.
Make your friends or family this sunny sharing board with a dip you’ll want to make again and again!
Serves 6 | Ready in 10 mins
Faff factor |
• 90g spinach
• 175g Asda Feta Cheese
• 1½tbsp low-fat natural yoghurt
• 1½tbsp Asda Reduced-Fat Green Pesto
• ¼tsp fresh thyme
To serve
• 1tsp olive oil
• ½ cucumber, cut into batons
• 2 carrots, cut into batons
• 140g radishes, sliced in half
• 30g sugar snap peas
• 2 wholemeal pittas, warmed and cut into pieces
• 1 yellow pepper, sliced
1 Add the spinach, feta cheese, yoghurt, 1tbsp green pesto and the thyme to a food processor and blitz until smooth. Or, place all the ingredients above in a large bowl and use a hand-held stick blender.
2 Transfer the dip to a dish and stir through the remaining ½tbsp green pesto and drizzle with the olive oil. Serve alongside the chopped crudites.
ONLYSAVVY 53p A SERVE
Beans, kale and chicken thighs combine to make a midweek meal winner that’s ready in under 30 mins.
Serves 4 | Ready in 25 mins
• 1.1kg Asda Chicken Thighs
• 2tbsp Asda Reduced-Fat Green Pesto
• 1tbsp sunflower oil
• 1tsp cumin seeds
• 1 onion, chopped into chunks
• 2 carrots, peeled, sliced into rounds
• 1tsp smoked paprika
• 4g fresh thyme, leaves picked, plus extra to serve
• 1 low-salt chicken stock cube
• 75g kale
• 1 x 400g tin butter beans, drained and rinsed
1 Place the chicken in a bowl and marinate with 1tbsp of the pesto, some salt and ¼tsp freshly ground black pepper.
2 Add 1tsp oil to a non-stick frying and place over a medium heat. Once hot, fry the chicken thighs for 2–3 mins
SERVE
each side, starting skin-side down first so the skin becomes nice and crispy. Remove the chicken from the pan and set aside – you may need to fry the chicken in batches so you don’t overcrowd the pan.
3 Add cumin seeds to the pan and toast for 1 min, then add onion, carrots, smoked paprika and thyme and stir-fry for a further 2 mins. Dissolve the stock cube in 250ml hot water, then add to the pan along with the remaining 1tbsp pesto. Return chicken to the pan along with any resting juices, then cover with a lid and cook for 10 mins on a medium-low heat.
4 Add kale and butter beans, stir and simmer for a further 5 mins on a low heat until the kale is tender.
It’s hard to beat this Great British staple, but will you go straight for a comforting classic, or try a dairy-free twist? You’re on to a winner either way...
Pastry perfection
Make sure the filling is quite cool before you top with the pastry and when it goes into the hot oven, this will give you the best rise.
RECIPES ANGELA BOGGIANO
A rich, glossy, homely pie, where the ale gives a delicious roundness to the sauce.
Serves 4–6 | Ready in 2½ hours
Faff factor | d |
• 30g plain flour
• 800g Just Essentials Beef Braising Steak (we used 2 x 400g packs), cut into large 4cm cubes
• 25g unsalted butter
• 2tbsp vegetable oil
• 2 large onions, finely sliced
• 2 large carrots, chopped into large chunks
• 250g pack chestnut
mushrooms, halved
• 2tbsp Worcestershire Sauce
• 2tbsp tomato purée
• 2tbsp chopped fresh thyme leaves, plus extra for garnish
• 500ml dark ale (we used Bishops Finger)
• 300ml beef stock
• 375g pack ready-rolled puff pastry
• 1 egg, lightly beaten
1 Place
season with salt and ground black pepper, then add the cubes of meat and toss well until evenly coated
2 Heat
heavy-based casserole dish until the butter has melted and is foaming. Add the meat to the pan in small batches and brown all over for a minute, then remove with a slotted spoon and set aside; repeat with the remaining meat
3 Add pan and fry gently for about 2 mins, then add the mushrooms and fry for a few minutes more
4 Return the pan along with any excess flour left in the bowl, the Worcestershire sauce, tomato pur thyme, ale, stock and season with salt and ground black pepper. Stir well and bring to
the boil. Cover and reduce the heat to very low and simmer for 2 hrs, stirring occasionally, on the hob until the meat is tender and the sauce is thickened and glossy. Remove from the heat and place into a 1.5 litre deep rectangular pie dish and leave to cool completely
5 Once the filling is cool, preheat the oven to 200°C/180°fan/gas 6. Unroll the puff pastry and cut a 2cm strip from the long edges. Wet the rim of the pie dish with a little water and place the pastry strips around the rim pressing it down. This creates an extra layer of pastry around the edge to keep the pastry in place and prevent it from falling into the dish.
6 Use a knife to cut diagonal slices in the surface pastry but only very lightly and not all the way through. You just
Use leftover gammon for this hearty, warming pie with a creamy sauce.
Serves 6 | Ready in 1hr, plus cooling
Faff factor | d |
• 2tbsp vegetable oil
• 2 large leeks, trimmed, roughly chopped
• 750g unsmoked gammon joint, cut into 2.5cm cubes
• 2 carrots, peeled, roughly chopped
• 3 celery sticks, finely sliced
• 1 large potato, peeled and chopped
• 2tbsp plain flour
• 400ml dry cider
• 3tbsp crème fraîche
• 1tbsp wholegrain mustard
• 375g pack ready-rolled shortcrust pastry
• 1 egg, beaten, for glazing
1 Heat the oil in a large heavy-based casserole dish with a lid over medium heat. Add the leeks and cook gently for about 5 mins until softened. Add the gammon, carrot, celery and potato and mix with the leeks. Stir in the flour and increase the heat, then add the cider and bring to the boil. Reduce temperature to a gentle simmer. Stir in the crème fraîche and mustard. Season with ground black pepper – note, it will be salty enough from the gammon. Cover the dish and simmer over a gentle heat for 35 mins. Stir occasionally, until the sauce is thickened and the ham tender. Remove from the heat; leave to cool completely. Preheat the oven to 200°C/180°C fan/ gas 6. Unroll the pastry carefully. Spoon the cooled mixture into a 21cm round pie dish and place the pastry over the top. Trim off the excess pastry and crimp the edges with your fingers or a fork.
Brush the pastry with the egg. Re-roll the excess pastry and cut out leaves to decorate. Brush with beaten egg too.
Bake for 25–30 mins until the pastry is golden and cooked through. Cool for 5 mins before cutting and serving.
Elevate this bite-size starter into a moreish main course.
• 600g potatoes such as Maris Piper or King Edwards, peeled and cut into 1.5cm pieces
• 4tbsp olive oil
• ½tsp cumin seeds
• ½tsp black onion seeds
• 1tsp garam masala
• 1 green chilli, finely chopped
• 2 garlic cloves, finely chopped
• 1 bunch spring onions, trimmed, chopped
• ½ lemon, juiced
• 30g bag fresh coriander, chopped
• 250g frozen spinach, defrosted
• 75g cashew nuts
• 1tbsp nutritional yeast (optional)
• 200g pack filo pastry
Whip up a homemade vegan-friendly raita with coconut yoghurt, chopped mint, diced cucumber and lemon juice.
1 Place the potatoes in a saucepan, cover with water and add a pinch of salt. Bring to the boil and simmer for 12 mins until tender but holding their shape. Drain.
2 Heat 2tbsp of the oil in a large frying pan. Gently heat the cumin and half the onion seeds until they pop. Stir in the garam masala. Add the potatoes and cook gently in the spices and oil until coated in the mix and browning nicely.
3 Mix in the chilli and garlic and cook for 1 min. Stir in the spring onions, lemon juice, coriander and spinach. Allow to cool.
4 Preheat the oven to 180°C/160°C fan/ gas 4. Place the nuts in a food processor and blitz. Add a pinch of salt, 4tbsp water and the nutritional yeast. Blitz again until smooth. Spoon onto potatoes. Mix well.
5 Unroll the filo pastry and brush the top with a little oil and lay a sheet in the bottom of a 21cm pie dish. Allow excess to overhang the tin. Top with another sheet and brush with a little oil. Repeat with another layer. Spoon in the filling and fold in the overhanging pastry.
6 Brush four more sheets of pastry lightly with oil and scrunch up and place over the top of the pie filling. Sprinkle with the remaining onions seeds and bake for 20 mins until golden and crispy. Serve cut into wedges.
We
Kickstart the weekend with the best of both worlds, breakfast and lunch combined. Three families share their favourite dishes to bond over
The Grunerts love to get together over a fabulous brunch of Indian-style omelettes. Turn the page for the recipe…
Next time you make a curry, try some ghee instead of oil – it's clarified butter used in authentic Indian cooking.
Sharmila says: ‘My mum Savithri has hundreds of recipes in her brain, some incredibly complex, but she rarely writes them down. The trick with this dish is to keep some crunch to the finely chopped onions and the hot green chillies in the omelette. It should taste both spicy and fresh.
‘They are easy to make and can be served with dahl, basmati rice (with a bit of ghee on top) and a sliced raw onion by the side (or with a salad) for a quick and tasty brunch.
‘I remember enjoying these from a young age, with family and friends coming and going at the weekend. The omelettes would only ever be served straight from the frying pan.
‘I so enjoy seeing my mum and daughter cooking together, passing along this family tradition.’
“The trick is, keep some crunch to the onions and chillies”
For a tasty new take on the ultimate speedy lunch, try this Bombay classic as an afternoon energy boost.
Serves 1 | Ready in 10 mins
Faff factor | VE GF |
• 2 free-range eggs
• 2tbsp fresh coriander
• 1 Asda Extra Special Echalion Shallot, or half a red onion finely diced
• 1 clove garlic, crushed
• 1tsp Asda Hot Curry Powder
• ¼tsp ground turmeric
• ¼tsp ground coriander
• 1 vine ripened tomato, seeds removed, diced
• 1 Asda Hot and Fragrant Thin Chilli, finely sliced (optional)
• 10g ghee or butter
1 Beat the eggs in a large bowl or jug. Finely chop the coriander and set half of it aside. Put the rest of the coriander and all the other ingredients, except for the ghee, in with the the beaten egg and mix really well.
2 Melt the ghee or butter in a small non-stick pan over a medium heat, season and pour the egg mixture into the pan. Cook for 1 min, pushing the mixture from side to side and tilting to allow the egg to cook evenly. Then allow the omelette to settle and without moving it, continue to let the omelette cook gently for about 2–3 more mins or until the egg has just set on the top 3 Scatter with remaining coriander and serve straight away.
Cook’s tip: The residual heat in the pan will continue cooking if the egg is left in the pan so be sure to transfer to a plate if not serving straight away.
Leftovers tip: Leftover omelette makes a great sandwich filler – try it!
Craig says: ‘Sunday brunch is definitely my favourite meal of the week. It’s my time to relax after a busy week spent with patients in my aesthetics clinic. I make sure I get together with my mum for a long leisurely brunch at least once a month for a good catch up.
‘I’ve started the year on a health kick – I hope it lasts! I’m on a vegan diet and eating plenty of fresh food. I got a waffle pan for Christmas, which I love – I use it all the time. At the moment I like fresh fruit toppings, like blueberries and raspberries. Then I sprinkle some seeds on top too – maybe sunflower or pumpkin – and finish with a drizzle of honey or a spoonful of creamy Greek yoghurt at the side.
‘Mum loves bananas with slices of peaches or plums – if we can get some nice ripe ones! You could pretty much put anything on top of a waffle, although I find softer fruits best. Mango and melon is also good, and a few walnuts or almonds broken into bits gives you a little crumble on top. I slip a cheeky slice of vegan mozzarella in there too, I love the texture.
‘The waffles are amazing – no eggs! I use baking powder instead. They come out really crispy on the outside and nice and fluffy on the inside.’
It’s all in the topping with these light-as-air waffles. Pile them high with juicy fruit, dollops of yoghurt and granola crunch for a sweet start to the day.
Serves 4 | Ready in 45 mins
Faff factor
• 300g plain flour
• 1tbsp baking powder
• 75g golden caster sugar
• 50g Asda Just Essentials Soft Spread, melted
• 2tbsp maple syrup
• 300ml Unsweetened
Asda Almond Milk
• 1tsp vanilla extract
• 2tsp oil for brushing
Topping ideas
Topping 1
Kiwi, melon, Asda Strawberry
Soya Yoghurt
Topping 2 Blueberries, soya yoghurt, flaked almonds
Topping 3
Raspberries, peaches, bananas, maple syrup
Topping 4
Pineapple, soya yoghurt, Asda Tropical Granola, pistachios
1 Mix the flour, baking powder and caster sugar in a bowl. Combine the melted spread, syrup, almond milk and vanilla extract in a jug.
2 Gradually whisk into the flour mixture to make a smooth batter.
3 Heat the waffle machine. Brush the top and bottom surface of the waffle maker with oil then spoon roughly ¼ of the mixture into the centre, leaving a border of at least 1cm to prevent overspill. Close the lid and cook for 9 mins. Repeat until you have 4 waffles. Keep the first batches warm.
4 Finish with toppings of choice
Cook’s tip: Don’t worry about a few lumps in your batter, the flour will cook out and it’s best to not overmix batter Leftovers tip: Leftover waffles can be frozen for up to 3 months
“I get together with my mum for a long brunch at least once a month”
BUDGE T ONLYSAVVY 58p
A SERVE
Stack a snack
If you don’t have a waffle maker, whip up your batter into thick pancakes and pile ’em up.
Liam says: ‘My sister Steph and I enjoy travelling to the States with friends and family and have been lucky enough to have had more than one trip to the US. We love all things American – from the culture and climate, to the fun activities and sightseeing. But by far the biggest draw for me and my sister is the food. It all starts with the first meal of the day. American breakfasts are second to none and we’ve made many trips to US diners for this brilliant dish and in many guises. Our favourites include hash browns, especially from rustic local joints that get the crispiness just right. Hash browns can go with anything and it’s always exciting to see those potato treats on the plate.
‘Steph and I live quite far apart so when we meet up, along with her boyfriend Chris and our mum Suzanne, we like to recreate our US experiences. Cooking a hash brown-themed breakfast or brunch takes us right back to happy memories of American breakfasts. Sometimes home fries (small chunks of fried potato) take the place of hash browns, but eggs, avocado, peppers and onion all go well with crispy streaky bacon to make our own diner brunch.’
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.
Potato, bacon and sunny-side-up eggs combine for a mighty brunch.
Serves 3 | Ready in 55 mins
Faff factor | GF |
• 6 slices Asda Extra Special Oak Smoked Streaky Bacon
• 3tbsp olive oil
• 1 large red onion, peeled and sliced
• 200g pack Asda Extra Special Baby Pepper, sliced
• 750g Asda Smooth and Rich Red Potatoes, peeled and cubed
• 3 eggs
• 2 ripe avocados
• 3tbsp Asda 50% Less Fat Soured Cream
• 10 slices jalapeños (optional)
• 2tbsp fresh parsley, chopped
• Pinch smoked paprika
1 Heat a large, deep, non-stick frying pan and cook the bacon for 5 mins until crispy. Remove from the pan and keep warm. Add the onions and peppers to the pan and stir into the leftover bacon fat, along with 1tbsp of the oil. Fry for 5 mins until softened and slightly golden. Remove from the pan and keep warm with the bacon. Add rest of oil to pan with potatoes. Cook over a low-to-medium heat for 25–30 mins, stirring from time to time, until golden and cooked through.
Quick supper
Fry leftover potatoes and peppers with chorizo for a super-quick meal.
2 Transfer the cooked potatoes to a large plate or bowl, using a slotted spoon and reserving some of the oil in the pan. Fry the eggs in the pan. Once the eggs are cooked, return the potatoes, peppers, onions and bacon to the pan and heat through, nestling the ingredients around the eggs so as not to break the yolks and keeping the slices of bacon to the side.
3 Slice the avocado and arrange on top of the potatoes. Add dollops of soured cream, sprinkle over the jalapeños (if using), scatter over the parsley and finish with a sprinkling of paprika and black pepper.
There’ll be plenty of oohing and aahing over this slow-cooked centrepiece.
Serves 6 – 8 | Ready in 4 hrs 45 mins, plus at least 4 hrs marinating time Faff factor | EF |
• 2kg lamb shoulder
• 6tbsp harissa
• 4tbsp tahini
• 3tbsp rapeseed oil
• 1 lemon, zested and juiced
• 2tsp ground cumin
• 2 garlic bulbs, sliced in half, plus 1 garlic clove, crushed
• 3 red onions, peeled and cut into wedges
• 4 fresh rosemary sprigs
• 500ml low salt chicken stock
• 600g carrots, chopped into chunks
• 2 x 400g tin chickpeas, drained and rinsed
• 180g spinach
• 2tbsp cumin seeds, lightly toasted
• 6–8 wholemeal flatbreads, warmed For the accompaniments
• 1 cucumber, thinly sliced
• 1 red onion, thinly sliced
• ½ green chilli, deseeded and thinly sliced
• 6tbsp white wine vinegar
• pinch of caster sugar
• 4tbsp fat-free Greek yoghurt
• 1tsp runny honey
• 10g fresh parsley, torn to serve
1 Using a sharp knife, score the fatty side of the lamb a few times all over. Pat the lamb dry and sprinkle with a pinch of salt, then brush with 4tbsp harissa. Cover and marinate in the fridge for 4 hrs, or overnight if you prefer.
2 In a bowl, add the tahini, 1tbsp oil, the lemon juice, cumin and crushed garlic to make a dressing. Stir to combine, then cover and chill until needed.
3 Make the accompanying pickles and yoghurt the day before or a few hrs in advance. In two separate bowls, add the cucumber and then the onion and chilli. Stir 3tbsp vinegar through each bowl with a pinch of sugar and salt. In another bowl, stir together the yoghurt, honey and half the parsley Cover and chill until ready to serve.
4 Remove the lamb from the fridge 30 mins before cooking. Preheat the oven to 160°C/140°C fan/gas 3. Lay the onions and halved garlic bulbs in a large roasting tray. Add the rosemary and pour in the stock. Place the lamb on top of the onions and garlic, pour over 2tbsp oil, season with pepper and cover tightly with foil. Roast for 3½ hrs until turning meltingly soft. Leave to cool, then keep covered
that are budget-friendly, and you can cook ahead, so you have more time to catch up
RECIPES AMANDA JAMES PHOTOGRAPHS GARETH MORGANS
Serves 6 – 8 | Ready in 4 hrs 45 mins, plus at least 4 hrs marinating time
Faff factor | EF |
• 2kg lamb shoulder
• 6tbsp harissa
• 4tbsp tahini
• 3tbsp rapeseed oil
• 1 lemon, zested and juiced
• 2tsp ground cumin
• 2 garlic bulbs, sliced in half, plus 1 garlic clove, crushed
• 3 red onions, peeled and cut into wedges
• 4 fresh rosemary sprigs
• 500ml low salt chicken stock
• 600g carrots, chopped into chunks
• 2 x 400g tin chickpeas, drained and rinsed
• 180g spinach
• 2tbsp cumin seeds, lightly toasted
• 6–8 wholemeal flatbreads, warmed
For the accompaniments
• 1 cucumber, thinly sliced
• 1 red onion, thinly sliced
• ½ green chilli, deseeded and thinly sliced
• 6tbsp white wine vinegar
• pinch of caster sugar
• 4tbsp fat-free Greek yoghurt
Marinate and cook the lamb a day ahead, then pop in the oven on the day to finish off.
Chicken legs cook faster and are cheaper than a whole bird – winner, winner, chicken dinner.
Serves 6–8 | Ready in 1 hr 50 mins, plus cooling time | Faff factor
• 1 garlic clove
• 1 anchovy fillet
• 1tsp Dijon mustard
• 1 lemon, zested and juiced
• 70g light mayonnaise
• 20g Parmesan, grated
• 3tbsp rapeseed oil
• 1kg Maris Piper potatoes, cut into 3–4cm chunks
• 1tbsp plain flour
• 1.7kg or 8 chicken legs
• 4 x 180g packs Asda Trimmed Fine Beans
• 5g soft cheese
1 In a blender blitz together the garlic, anchovy, mustard, half the lemon zest and juice, mayonnaise, Parmesan and 2tbsp oil until smooth. Pour into a bowl, cover and put in the fridge until needed. This can be made and left in the fridge for up to 3 days in advance.
2 Add the potatoes to a large pan of cold water, bring to the boil and simmer for 7–8 mins, until just tender. Drain and leave to dry for 10 mins. Sprinkle over the flour, then toss to coat. Cover and chill in the fridge up to a day in advance.
3 Preheat the oven to 200°C/180ºC fan/ gas 6. Take the chicken out of the fridge 1 hr before cooking. Pat dry with kitchen paper and lightly sprinkle with salt.
4 Pour ½tbsp oil into a large roasting tin, then put in the oven to heat up for 5 mins. Take the tin out of the oven and carefully add the potatoes. Give them a shake to coat in the oil, then put back in the oven for 20 mins.
5 After 20 mins take the tin out of the oven and lightly crush the potatoes with the back of a spoon, baste in the oil and spread them out. Place the chicken legs on top of the potatoes and drizzle over the remaining oil. Roast for a further 1 hr, until everything is golden, crispy and cooked through.
6 Bring a small pan of water to the boil and add the green beans. Boil for 3–4 mins until just tender. Drain and pop back into the pan with the soft spread, remaining lemon juice and zest and some black pepper. Serve the chicken legs with the crispy potatoes, Caesar dressing poured over and green beans on the side.
Leftovers tip: Shred any leftover chicken and add to a lunchtime salad for extra protein.
If you’re short on time, use Asda’s Caesar Dressing. Also, you can use crispy bacon instead of anchovies.
Any leftover cabbage can be chopped up and added to a coleslaw or stir-fry for extra colour and flavour.
Roasted red cabbage steaks with maple and nut glaze
Show off your vegan credentials with this stunning looking main.
Serves 6 | Ready in 50 mins | Faff factor
• 200g giant couscous
• 2 lemons, juiced
• 1tsp wholegrain mustard
• 30g vegan soft cheese alternative
• 1tsp fennel seeds
• 10g fresh parsley, finely chopped
• 3tbsp rapeseed oil
• 1 large red cabbage, cut into 2cm thick rounds to create ‘steaks’ (6 steaks in total)
• 2 garlic cloves, crushed
• 1tsp chilli flakes (use less if you don’t like heat)
• 3 spring onions, sliced
• 1tbsp light soy sauce
• 3tbsp balsamic vinegar
• 50g walnuts, chopped
• 50g whole almonds, chopped
• 2tbsp maple syrup
• 115g vegan feta (optional), crumbled
• 5g dill
1 Cook the couscous according to the pack instructions. In a small pan add the juice of 1 lemon, mustard, vegan cheese and fennel seeds and cook gently over a low heat for 2 mins, until smoothly combined. When the couscous is cooked, drain in a sieve and rinse with cold water. Transfer to a bowl with the dressing and chopped parsley Season, cover and chill until ready to serve for up to 1 day ahead.
2 Preheat the oven to 200°C/180°C fan/ gas 6. Add 1tbsp oil to a baking tray and arrange the cabbage steaks on top. Bake in the oven for 10 mins to soften slightly. Meanwhile, for the drizzle, add the garlic, chilli flakes, spring onions and 2tbsp oil to a small pan and cook for 2 mins over a medium heat to bring out the flavours. Stir through the soy and balsamic vinegar, then turn the heat to medium-high and cook for 2–3 mins until starting to reduce. Finish with a squeeze of lemon juice to cut through.
3 Take the cabbage steaks out of the
oven and pour over the drizzle. Cover with foil and put back in the oven to roast for a further 15 mins or until the cabbage is tender.
4 Lightly toast the nuts in a small frying pan over a medium heat for 2 mins. Pour in the maple syrup and stir through for 2 mins more until sticky. Serve the cabbage steaks with the nut maple glaze, topped with the feta (if using) and dill with the couscous on the side.
Cook’s tips: Any nuts would work for the glaze so use your favourite. Some of the cabbage steaks will be different sizes, so take them out sooner and give the bigger ones a few minutes more. Serving suggestions: A crisp green salad would be delicious.
Switch up the traditional Sunday dinner to a succulent rib roast for an easy, purse-friendly meal.
Serves 8–10 | Ready in 3 hrs 50 mins
Faff factor | GF EF |
• 2kg beef short ribs
• 5tbsp rapeseed oil
• 150ml semi-skimmed milk
• 3 eggs
• 100g plain flour
• 2 large carrots, roughly chopped
• 2 celery sticks, roughly chopped
• 2 red onions, cut into wedges
• 3tbsp plain flour
• 250ml red wine
• 1 litre low salt beef stock
• 4 fresh thyme sprigs
• 2 fresh rosemary sprigs
• 1.25kg floury potatoes, such as King Edward or Maris Piper, cut into even chunks
• 30g soft cheese
• 50ml semi-skimmed milk
• 500g spring greens, sliced
• ½ lemon, zested and juiced
1 Take the short ribs out of the fridge 30 mins before cooking and lightly season with salt and pepper. Put a large frying pan over a high heat with 1tbsp oil. In batches, brown the short ribs for 6–7 mins, turning regularly until golden brown all over. At this point you can cover and put the ribs in the fridge for up to 1 day before cooking.
2 To make the Yorkshire puddings, whisk together the milk, eggs and flour until smooth with a pinch of pepper. Cover and chill for up to 1 day in advance.
3 Preheat the oven to 230°C/210°C fan/ gas 8. Evenly divide 3tbsp oil between the holes of a 12-hole muffin tin. Put the tin in the oven for 5 mins to get the oil hot. Take the tray out of the oven and, working quickly but safely, evenly divide the batter between each hole. Bake for a further 13–15 mins until risen and super crispy. At this point you can either cover and leave to one side until serving, warming them through in the oven before you serve. Alternatively,
you can freeze ahead for up to 3 months. Simply cook from frozen. To cook the Yorkshires from frozen, preheat the oven to 220°C/200°C fan/ gas 7. Lay the Yorkshire puds on a baking tray and cook for 5 mins until hot and golden.
4 In a large flameproof casserole dish set over a medium-high heat pour in 1tbsp of oil. Add the carrots, celery and onions and cook for 5–6 mins, stirring occasionally. Stir through the flour and cook for a further 1 min. Pour in the red wine and cook for 2–3 mins to slightly reduce. Pour in the stock and bring to the boil. Once boiling, reduce the heat to a simmer and add in the ribs, thyme and rosemary. Put a lid on or use foil to cover the pan. Cook for 3 hrs, stirring occasionally, until the meat is falling away from the bone.
5 Meanwhile, add the potatoes to a saucepan and cover with water. Bring to the boil and cook for 18–20 mins until soft and tender. Drain and transfer back to the pan. Add the soft cheese and milk and season, then mash until creamy and smooth. Keep warm or reheat to serve.
6 When ready to serve, steam or boil the spring greens until tender; 4–5 mins, then add the lemon zest and juice. Make sure everything else is heated through and serve with the beef, mash and Yorkshire puddings.
Leftovers tips: Add leftover beef to a curry such as a nutty massaman.
The perfect puff
To get the best rise from the Yorkies, make sure the oil is nice and hot before adding the batter.
Honey-glazed Cajun-spiced pork with mango salsa and sweet potato wedges
Say hello to the sunshine flavours of the Caribbean with an added Cajun kick.
Serves 4–6 | Ready in 2 hrs, plus marinating time
Faff factor | GF
• 300g frozen mango, defrosted and larger chunks halved
• 1 red chilli, deseeded and sliced
• 1 lime, zested and juiced
• 2 spring onions, sliced
• 5g fresh coriander, chopped
• 1tbsp Cajun spice
• 1tsp paprika
• 2tbsp runny honey
• 4tbsp rapeseed oil, plus extra for the roasting tray
• 4–6 pork steaks
• 50ml white wine
• 150ml low salt chicken stock
• 700g sweet potatoes, cut into wedges
• 1tbsp dried rosemary
• 120g rocket or watercress, to serve
1 For the mango salsa, toss together the mango, chilli, lime, spring onions and coriander in a bowl, then cover and chill for up to 1 day before serving. In a separate bowl, add the Cajun spice, paprika, honey and 1tbsp oil. Season to taste and mix well Brush the glaze over the pork steaks, cover and marinate for 1 hr in the fridge or overnight.
2 Preheat the oven to 200°C/180°C fan/ gas 6. Add the steaks to a large oiled roasting tray and place in the oven for 5 mins. Take the steaks out of the oven and turn the temperature down to 180°C/160°C fan/gas 4. Pour in the wine and stock and put back in the oven to cook for 2 hrs or until soft.
3 When the steaks have 40 mins left add 1tbsp of oil to a separate baking tray and put in the oven for 5 mins to heat up. Take the tray out of the oven and add the sweet potato wedges.
or not
If you’re not a lover of too much spice, change the Cajun spice to just 1tsp.
Sprinkle over the dried rosemary, another 1tbsp oil and season with salt and pepper. Toss so the potatoes are evenly coated. Return to the oven to cook for 40 mins, turning them after 20 mins to ensure they cook evenly.
4 Serve the steaks with the glaze, a handful of sweet potato wedges, mango salsa and rocket.
Serving suggestions: Add greens to this dish with the addition of rocket or watercress, simply drizzled with oil and a pinch of pepper.
Servingsuggestion
You have to go a long way to beat the classic combo of tea and cake, especially on Mother’s Day, so try this berry-based treat – made with love.
Faff factor | V
• 200g unsalted butter, softened, plus extra for greasing
• 200g caster sugar
• 3 eggs, at room temperature
• 175g self-raising flour
• 25g cornflour
• 100g Asda Greek Style Yoghurt
• 1 lemon, zest only
• 200g blueberries (fresh or frozen)
For the icing
• 100g icing sugar
• 40g blueberries (fresh or frozen and defrosted)
1 Preheat the oven to 180°C/160°C fan/ gas 4. Grease a 900g loaf tin and line with baking paper.
2 Put the butter and sugar in a mixing bowl and beat with an electric whisk until pale and fluffy. Gradually whisk in the eggs, one at a time, until combined. Tip in both flours and mix well, then fold in the yoghurt, lemon zest and three-quarters of the blueberries.
3 Pour the batter into the cake tin and press the remaining blueberries into the top of the mixture. Bake for 1 hr–1 hr 10 mins (cover with foil if it starts to brown too much), until a skewer inserted into the centre comes out clean. Cool completely in the tin.
4 Meanwhile make the glaze by putting
the icing sugar and blueberries into a small blender or processor and blitz to a smooth icing. To serve, remove the cake from the tin and drizzle over the icing and add a dollop of Greek yoghurt.
Cook’s tip: Use fresh blueberries rather than frozen, if you can, as they’re less likely to bleed their colour into the mix. They can be sprinkled on top as a decoration too.
Nothing says ‘I love you’ like a home-cooked sweet treat made just for you – so, kids and dads, leave our scrumptious Mother’s Day bakes where mum can find them. If you’re lucky she’ll share…
RECIPES LIBERTY MENDEZ PHOTOGRAPHS ELLIS PARRINDER
Psst, kids… Need a great pressie idea for Mum? No problemo. Rope in a grown-up and together you’ll have these deliciously crumbly lemon curd cookies ready in no time.
Makes 14–16 | Ready in 35 mins
Faff factor | V
• 100g unsalted butter, softened
• 100g caster sugar
1/2tsp vanilla paste
• 1 egg yolk
• 200g plain flour
• 50g lemon curd
• 70g icing sugar
1 Preheat the oven to 200°C/180°C fan/ gas 6. Line a large baking sheet with baking paper. Put the butter, sugar and vanilla into a large bowl. Whisk with an electric whisk until pale and fluffy, then whisk in the yolk until combined.
2 Squeeze the plain flour into the mix, using your hands, until you get a crumbly dough consistency.
3 Divide the dough into ping-pong sized pieces and roll into smooth balls. Place each dough ball in the palm of your hand and press your thumb into the middle of it, squeezing around the edges to stop it from breaking. Arrange on the baking sheet, spaced about 2.5cm apart as they will spread slightly during cooking.
4 Bake for 10–12 mins until golden around the outside. Once baked, press a teaspoon measurer into the middle to clearly mark the dip, then fill each dip with 1tsp lemon curd.
5 Mix the icing sugar with 2tsp cold water (or lemon juice) to create an icing that just falls off the spoon. Spoon into a piping bag and pipe zig-zag lines across the cookies.
We’d bet you a fiver that Mum’s go-to treat at the end of the week is chocolate, so make her the pud of her dreams with this small but perfectly formed nut and choccie combo – yum!
Makes 8 | Ready in 25 mins, plus chilling time | Faff factor
For the base
• 25g dark chocolate, broken up, plus extra to decorate
• ½tbsp golden syrup
• 25ml double cream
• 50g puffed rice cereal
For the cheesecake
• 200g Asda Hazelnut Chocolate Spread
• 250g full-fat cream cheese
• 75g icing sugar, sifted
• 500ml double cream
66p A SERVE
1 Put the chocolate, syrup and cream in a microwave-safe bowl. Heat in the microwave in short bursts (about 5 secs on medium), stirring in between, until melted. Pour over the puffed rice and turn to coat.
2 Spoon the coated puffed rice into the base of eight small glass jars or bowls. Chill in the fridge to set slightly.
3 To make the cheesecake, beat the chocolate nut spread and cream cheese together in a mixing bowl with an electric whisk until combined and soft.
4 In a separate bowl, whisk the icing sugar and cream with an electric whisk until just starting to thicken.
Fold three-quarters of the cream into the nut/cream cheese mixture until combined, then spoon it over the bases. Top with a spoonful of the remaining cream. Chill in the fridge for 1 hr to set, then shave over some dark chocolate to decorate.
Storage: Best eaten right away but you can store the cheesecakes in the fridge, covered, for 2 days. Each
This fridge favourite is a doddle to assemble and delicious to boot. No oven time is needed, so it saves you time and energy too.
Serves 16
Ready in 20 mins, plus overnight chilling time Faff factor
• 100g unsalted butter, cubed, plus extra for greasing
• 225g biscuits (we used ginger biscuits)
• 1½tbsp caster sugar
• 3tbsp golden syrup
• 250g white chocolate, melted
• handful dried fruit (optional)
• 150g pack Asda Sweet & Plump Raspberries
1 Grease and line a loose bottomed 20x20cm square baking tin with baking paper. Crush the biscuits by placing in a zip seal food bag, then wrap in a tea towel and bash with a rolling pin. Aim for some bigger chunks for more texture.
2 Put the butter, sugar, golden syrup and chocolate in a heatproof bowl over a pan of simmering water (making sure the water doesn’t touch the pan). Gently stir the chocolate mixture so it all melts. (Don’t worry if it looks slightly split at this point.) Take it off the heat and whisk in 1–2tbsp of boiling water until smooth.
3 Fold the biscuits and dried fruit, if using, into the chocolate until everything is coated, then tip into the prepared tin. Use the back of a spoon to press the mixture evenly
in the tin. To finish, dot the raspberries around the top of the tiffin, pressing in slightly so they’re secure. Chill in the fridge overnight to set.
4 Remove from the tin and slice into 16 squares.
Leftovers tip: Leftover raspberries can be frozen or added to porridge or ice cream.
Whether you’re WFH or dining al desko in the office, these healthy pack-up lunches will make a meal of it
RECIPES LIZZIE HARRIS PHOTOGRAPHS GARETH MORGANS
Satisfy the lunchtime hunger pangs with this simple bulgur wheat salad infused with Middle Eastern spices.
Makes 4 portions | Ready in 50 mins
Faff factor | V EF |
• 1 large red onion, sliced
• 1 large raw beetroot, scrubbed and cut into bite-size chunks
• ½ medium butternut squash, roughly 350g, peeled and cut into bite-size chunks
• 2 medium carrots, peeled and cut into chunky batons
• 1tsp cumin seeds
• 2tsp ras el hanout
• 2tbsp olive oil
• 2 garlic cloves, crushed
• 2tbsp fresh thyme, leaves picked and chopped
• 150g bulgur wheat
• 600ml low salt vegetable stock,
• 25g pack fresh mint, leaves picked and roughly chopped
• 2 clementines, zested and juiced
• 200g pack Asda 40% Less Fat
Salad Cheese
1 Preheat the oven 200°C/180°C fan/ gas 6. Add the vegetables and spices to a large roasting tray, then add half the oil and season well with salt and pepper and toss everything together. Spread out and roast for about 35 mins until
cooked through and lightly caramelised. Stir through the garlic and thyme for the last 15 mins of the cooking time so that it doesn’t burn.
2 Meanwhile, put the bulgur wheat and stock into a saucepan. Bring to the boil, cover and simmer gently for 10 mins until the stock is absorbed. Remove from the heat and allow to sit for 10 mins. Fluff up with a fork, season with salt and black pepper and set aside to cool slightly.
3 In a large bowl, mix the bulgur wheat with the roasted veg. Stir in the mint, clementine zest and juice and the rest of the oil. Adjust the seasoning, then crumble over the cheese and serve or portion up and chill until lunchtime. Keeps for 3 days in the fridge.
Cook’s tip: Use any selection of root veggies here. Leave the skins on the squash if you like, it’s a great way to boost your fibre intake.
BUDGE T ONLYSAVVY £1.25 A SERVE
Stuff this spicy, crunchy slaw into warmed pittas for a colourful lunch.
Makes 4 portions | Ready in 20 mins
Faff factor
•
• 2tsp low salt soy sauce
• 2 heaped tbsp vegan mayonnaise
• 1tbsp sweet chilli sauce or sriracha
• 2 limes, zested and juiced
• 1/4 red cabbage, core removed and finely shredded
• 2 carrots, peeled and coarsely grated
• 1 red or yellow pepper, deseeded and finely sliced
• 6 spring onions, trimmed and finely sliced
• pinch of chilli flakes (optional)
• 25g pack fresh coriander, leaves only, roughly chopped
• 4 wholemeal pitta breads
• 160g reduced fat houmous
1 Put the seeds into a large frying pan over a medium heat and cook for a couple of mins until lightly toasted. Add the soy sauce, stir well to combine so that they don’t stick together. Transfer to a plate to cool.
2 Mix together the mayo, sweet chilli, most of the lime zest and juice. Put the cabbage, carrots, pepper and spring onions into a bowl. Add the dressing, season and mix well. Add some chilli flakes, if you like.
3 Stir through the coriander and serve with a sprinkling of the soy toasted seeds. Eat as is or stuff into a toasted pita bread with a dollop of houmous.
Cook’s tip: If not eating within 4 hrs, keep the dressing separate to mix through later. Mix up the veggies as you like; celery or thinly sliced celeriac is a nice addition here too.
Even chilled, this lunch brings a touch of heat to your midday munching.
Makes 4 portions | Ready in 30mins
Faff factor | EF |
• 2tbsp olive oil
• 1 red onion, chopped
• 1 red or yellow pepper, deseeded and diced
• 1 courgette, diced
• 2tsp mild chilli powder
• 200g couscous
• 6 Asda Dried Apricots, diced
• 2tbsp harissa
• 400ml hot chicken stock, made with one reduced salt stock cube
• 3 garlic cloves, crushed
• 2 lemons, zested and juiced
• 2 chicken breasts
• 25g pack fresh coriander, finely chopped
• 50g flaked almonds, toasted
• 4tbsp tzatziki
1 Heat 1tbsp oil in a large pan. Add the veg with 1tsp chilli powder. Season, cover and cook gently until softened; about 15 mins. Set aside to cool slightly.
2 Meanwhile, put the couscous and apricots into a bowl. Stir the harissa into the stock, then pour over the couscous. Cover and set aside for 10 mins.
3 In a small bowl, mix the garlic, half the lemon zest and juice, the remaining chilli powder and 1/2tbsp oil. Slice the chicken horizontally to open like a book. Season and drizzle with oil. Heat a frying pan over medium-high heat and cook the chicken for 3 mins on one side. Turn, then pour over the dressing and cook for a further 3 mins. Turn to make sure the chicken is coated in the dressing. Cover and remove from the heat for 5 mins.
4 Fluff up the couscous and season. Stir through the veg. Add the coriander and the rest of the lemon juice and zest. Slice the chicken and serve with the couscous. Pour over the pan juices and top with some toasted almonds and tzatziki.
Top tip
Use ready roasted chicken if you are short of time, just increase the harissa lemon dressing a little if you need to.Food styling: Jenny White; Props: Max Robinson
Be the envy of your work colleagues with this fabulously nourishing lunchtime soup.
Serves 6 | Ready in 40 mins
Faff factor | V EF d
• 2tbsp olive oil
• 1 large onion, diced
• 1 fennel bulb, trimmed and diced
• 2 carrots, peeled and diced
• 1 large sweet potato, diced
• 5cm piece fresh ginger, peeled and grated
• 2tsp cumin seeds
• 2tsp coriander seeds
• 2 cloves garlic, crushed
• 1tsp ground turmeric
• 400g tin chopped tomatoes
• 1.2 litres vegetable stock, made using 2 low salt vegan stock cubes
• 180g Asda Red Lentils, rinsed
• 400g tin chickpeas, drained and rinsed
• 400g cavolo nero, stalks removed and chopped
To serve (optional)
• chilli flakes
• low fat yoghurt
1 Heat 11/2tbsp oil in a large saucepan over medium heat and add the vegetables and ginger. Season to taste and cook for 5–6 mins, until softened.
2 Toast the cumin and coriander seeds in a small pan for a couple of mins, then crush in a pestle and mortar or using a spice grinder. Add half the cumin and coriander mixture, the garlic and turmeric to the pan and cook for a further 2 mins.
3 Add the tomatoes and stock. Bring to the boil, add the lentils, cover and simmer gently for 20 mins until the
lentils are almost cooked. Add the chickpeas and cavolo nero, and cook for a further 10 mins. The lentils should be beginning to break down. Heat the remaining oil in a small pan and fry the rest of the crushed cumin and coriander for 1 min, then add to the soup to finish.
4 Serve with extra pepper, chilli flakes and a dollop of yoghurt, if you like.
Leftovers tip: Keeps for 3 days in the fridge. Great for freezing.
Checking herbs, being food-label fierce and using up leftovers – we help you run a tighter ship in your favourite corner: the kitchen
WORDS JESSICA CARTER
If your dried herbs and spices look more like dust than flavoursome flakes, it’s time to sort out your stash. When they have been around for too long, these seasonings lose flavour and colour, but they rarely spoil. Dried green herbs and ground spices will last up to three years, and seeds such as coriander or fennel a year or so longer, but this depends on how you store them. A collection of bottles look pretty on the countertop, but your herbs will be
better preserved if tucked away in a tightly sealed container in a dark cupboard, away from heat, moisture and light. To maximise their usage, store correctly and try not to buy big packets or bottles, unless it is genuinely something you use a lot of. Before you do throw away any of your precious herbs or spices, consider repurposing them.
You’ll find a huge range of budget recipes at asda.com/good-living, including all kinds of tasty ideas for making meals for your family using our great-value Just Essentials range. How about a fish pie, or chicken pasta? We’ve got it covered…
Turmeric and paprika, for example, are natural dyes, while sachets of pungent spices or herbs repel insects – they don’t like the smell! Home soap and candle makers, or pot pourri fans also use them to add aromas.
Best before dates* give an idea of how long a product will stay in tip-top condition. But food can often be eaten after that date has passed†. So don’t always bin something after its ‘best before’ – use your judgement.
It’s the third annual Food Waste Action Week from Love Food Hate Waste on 6–12 March. The ‘Win. Don’t Bin.’ theme aims to help us make the most of what’s in our cupboards and minimise waste. Visit lovefoodhatewaste.com/fwaw and asda.com/good-living for lots of waste-saving ideas – how about avocados…
3
Avos have a tiny window of perfect ripeness, although storing them in the fridge helps slow the ripening process, and they freeze well.
1 Blend with a squeeze of lime, coriander, garlic, olive oil and seasoning. Loosen with water if needed. Use as a dressing for salads, chicken and chillis or a dip with crisps and crudités.
2 Fling into smoothies with banana, spinach or kale, lime juice and milk of your choice.
3 Chop the flesh into cubes, season and tumble through grains and salads, or add to scrambled eggs.
Tinned ingredients are great for saving money and, thanks to their long shelf lives, reducing waste. They’re super convenient, too, and can be used in lots of different ways and can count toward your five-a-day!
At 26p a can, Just Essentials Baked Beans can see you well on your way to a £1 meal. And forget beans on toast. Add spices, dried herbs and chopped, fried onions to give them flare – then they can form the foundation of dishes like a jacket potato filled with smoky beans and peas. You can also try adding them to baked eggs or a veggie chilli.
These add a plant-based form of protein to your meal, and some extra fibre. I throw them into curries, stew and soups to add extra bulk. They’re also great air-fried or roasted with a little oil, smoked paprika and salt so that they crisp up and act like crunchy little flavour bombs –perfect for tossing through salads to add texture. Just Essentials Chickpeas are only 41p a tin, too.
recently learnt that lots of chefs prefer these to chopped versions. I like their thicker texture and think they have a bit more flavour. Plus, at 28p a tin in the Just Essentials range, they’re cheaper than chopped, too. Simply use the back of your spatula to break them apart in the pan, or get stuck in and crush with your hands before adding to the pot.
First of all Shanice, let’s slow down and take a breath. Birthday dinners (all dinners, really) are about having a good time – host included. Remember to not overcomplicate things or assume you need to do anything fancy. If you stress out, it’ll show in your food (honestly!) so keep it simple and prep what you can in advance. It’s only the main course you need to focus on: antipasti makes for a great low-effort starter and it’s only fair if someone else brings a dessert, right? For that main, a risotto would go down a treat – and I have just the one.
SHANICE FROM BIRMINGHAM
Your secret weapons!
Heat 4tbsp olive oil in a large pan over a medium heat. Add a finely chopped red onion and fry for 5 mins until softened but not browned. Add a chicken breast, cut into 4–5cm cubes, and 1tbsp chopped rosemary. Fry for a further 5 mins, stirring occasionally. Transfer the chicken and onion to a plate, cover with foil and set aside. Heat another 4tbsp oil in the same pan, add the rice and fry for 3 mins, stirring. Pour in 150ml dry white wine and let it simmer until evaporated
Add 2 ladles of hot vegetable stock and stir continuously until all is absorbed. Continue adding stock in the same way (around 1.3 litres in all) until the rice is cooked but has a slight bite – about 16–18 mins). Take the pan off the heat, add the chicken and onion, then stir in 50g butter, 2tbsp of my red pesto, and 50g grated parmesan. Season with salt and pepper, scatter with parmesan shavings and add a drizzle of extra virgin olive oil.
This serves four. You can up the quantities easily if needed. Dish it up with a simple green salad and plenty of Italian wine and you can’t go wrong. Remember, the evening is about the company first and food second, so don’t pile on the pressure! ●
This month, we’re after tips for being the host with the most from our favourite Italian chef
Gino, help me! I’m not that confident in the kitchen but have somehow been volunteered to throw my friend a special birthday dinner. Can you recommend some really easy dishes that I can try not to burn?
Hanging gardens
To cultivate the indoor jungle look, trail greenery from vertical planters like this sage-coloured pot and hanger.
Harmony
Cake queen
Get your bake on with the best recipes from one of the UK’s favourite bakers. It’s like she’s in the kitchen with you… Mary Berry’s Baking Bible, £14
Black and white is stylish, stripes are stylish – it’s a win-win with this monochrome ceramic vase.
Stripy Vase, £6
Cosy corner
Enjoy subtle scents and lighting in your living room. Ceramic Ribbed Base Natural Candle, £6; Ceramic Ribbed Top Black Reed Diffuser, £7
BUDGE T SAVVY ONLY £1
Cute crimson
Cheery red brightens a chilly spring day and stripes are always a look. Get noticed (and stay cosy) in a zip neck.
Ladies Zip Jumper, £16
Running wild
Funky feet are a must this year. We’ll race you to the aisles for these super-cool lace-ups.
Animal Print Hi-Top, £14
Hug in a mug
Remind your mum how lovely she is every time she has well-earned cuppa. (Kids will like the pocket-money price.)
Lovely Mum Mug*, £1
For gifts like spring birthday presents (or a treat to self…) check out these great-value goodies from as little as £1
WORDS KATRIEL COSTELLO
Try these deep repair products for more shine, less breakage! L’Oreal Bond Repair Pre-Shampoo treatment, £7.50; Shampoo, £6; Conditioner, £6
Wake up borders with this floral-inspired set – they’re pretty and practical Harmony Tools Set, £16
Love you!
Thank your mum for everything she does with a card decorated with flowers and butterflies and a heartfelt message. Pink Mum Card*, £4
Lose yourself in an unputdownable mystery from two best-selling authors. Never Never by Colleen Hoover & Tarryn Fisher, £4.50
Show someone special that you care with beautifully bright bouquet, packed with pinks, mauves and yellows. Wonderful Mum Bouquet, £6
Tell your best friend she rocks this International Women’s Day –and on every day of the year. Girl Power Card†, £1.50/3 for £3
Kickstart the day with a ‘hop to it’ vibe and light up your morning with rabbit rows in neon brights. Rainbow Bunny Towel range, from £5
This caramel and slate grey combo is a stylish sporty look for spring.
Short Sleeve Chest Stripe Knitted Polo, £14 (small–3XL)
Picnic, anyone? Summer fruit and oversized gingham check bring a new-season freshness to your home. Pink Strawberry Print Cushion, £11
Oh, hi there! Have we just caught you mid-flick through our magazine? We hate to interrupt your reading but we’re really keen to hear what you think. So keen, actually, that we’re hoping we can tempt you to fill out
our survey by giving you the chance to win £250. Just head to asdamagsurvey.com by 11.59pm on 31 March 2023 and spill the beans – it’ll be quick and painless, we swear! Then, you’ll be entered into a prize draw for a chance to win a £250 Asda gift card and runner-up prizes of £50 and £25 gift cards.
We’re always interested in what you have to say, so whether it’s all about how you celebrate – from street parties and gatherings with friends to special-occasion meals just for two – a top time-saving hack for the home, or the eye-watering amounts you’ve racked up in your Asda Rewards cashpot, we want to know. There are loads of opportunities to get involved, so email us at mykindof@asdamag.com to share your stories.
We’re loving this season’s modern update of the cottage-style trend with cosy comforts and a palette of soft shades
Gently does it
They might be pale but they can be bold! Mix and match your pastel tones to give them more impact.
Update the comfortable styles found in a country cottage to create a lounge space with a “modern vintage” vibe. It’s an easy scene to set using a palette of spring pastels that both complement and contrast. Drape a neutral sofa with a vivid throw, then add a cluster of cushions in a range of contrary colours, designs and tactile textures. A soft rug, retrostyled candles, dainty vases and quaint ceramics will dial up the snug factor. Finish off with a few key pieces, such as this scalloped chair and side table in matching baby pink. The quintessential cottage look is always cosy, comfy and with a certain casual rustic charm.
Pink Velvet Cocktail Chair, £80; Pink Scalloped Side Table, £25; Yellow Gingham Vase, £5; Pastel Strawberry Blush Candle, £3; Boxed Candle, £4; Ceramic Debossed Candle, £5; House Shaped Cushion, £8; Cotton Velvet Frill Cushion, £11
Carry the look through to the bedroom and add a touch of Little Women-inspired romance with this on-trend gingham seersucker bed set. As always, it’s the finishing touches that make the look. Dress it up with a scattering of pretty cushions, a flowery tealight holder or nostalgiainducing lamp to complete that wistful yet inviting home-from-home feel.
Above: Lilac Gingham Seersucker Reversible Double Duvet Set, £16; Lilac Scalloped Edge Pillowcase Pair, £8; Pink Mushroom Battery Lamp, £13
Left: Dried Floral Globe Tealight Holder, £6; Yellow Gingham Burner, £5; Botanical Reed Diffuser, £5
“As always, it’s the finishing touches that make the look”
Create a space that puts the ‘fun’ in functional with our handy hacks for tidying your kids’ clutter.
When it comes to your child’s bedroom, the sky’s the limit…
What a mug
Kids love themed mugs and they make great holders for craft essentials.
Shelf life
You can never have too much storage, right? When there’s plenty to tidy away, shelves can provide a happy home for more than just books. Stash teddies, craft supplies or folded items of clothes.
All boxed up Stepping on a piece of Lego is no fun, so keep playthings tidy and hidden away from curious fingers in lidded boxes or trunks.
Hang a sparkly string of lights inside a play tent for an instant “den”, or use to transform an empty corner into a cosy reading nook. Or use colourful pegs to display works of art.
Keep toys to hand to encourage play. Baskets aren’t “new”, but they do the job and, when hung from low hooks, free up floor space for… a game of “musical tidy-up time”!
Natural Rainbow 100% Cotton Single Duvet Set, £13; Natural Rainbow Muslin Blanket, £15; Rainbow Storage Basket, from £15; Elephant Shaped Speckled Mug, £3.50; Wooden Lid 1 Litre Canister, £2.25; Wooden Lid 750ml Canister, £2; Black Metal 500ml Clip Lid Canister, £2.50; Black Metal 1 Litre Clip Lid Canister, £3; Rattan Shelf, £18; Net String Lights, £7; Water Hyacinth Storage Basket, £14; Think Happy /Naps Set of 2 Prints, £12; Cream Sherpa Storage Ottoman, £17; Multi Spot Shaggy Rug, from £25
Day and night
Team with a long cardigan when evening arrives and friends are beckoning, so you can go straight out and have fun after work!
Hit the streets this coming spring in cool and chic monochrome – you’ll definitely stand out in a crowd
This
page: Midi length black satin skirt*, £14; Black s titch detail vest, £14
A black and white outfit can seem serious – which is fine if that’s the look you’re after. For a more fun vibe choose a pattern, or shaped sleeves, and accessorise with bright jewellery.
LEFT:
Floral print black and white dress*, £18
BELOW: Black blazer*, £26; white motif t-shirt*, £8; Jeans , £16; Handbag*, £10
It’s World Sleep Day on 18 March – a great excuse to indulge in some serious shuteye. Who hasn’t heard that around 7–9 hours† is the ideal for most adults? But did you know too much sleep can be bad for you1 too? Like 10 hours or more? So do your best to hit that sweet spot in the middle, of around 8 hours. If you feel you have serious insomnia, do see your GP. If not, get some good bedtime habits – unwind with a book, detox digitally, steer clear of caffeine and alcohol, and settle in a tub with relaxing Dove Foaming Bath Soak, with Lavender and Chamomile (£4.50/450ml).
Enjoying a varied and balanced diet in the right proportions is key for your health, but we’re not so good at it*! ‘We consume too much sugar and saturated fat and not enough fruits, vegetables or fibre**,’ says Asda Nutritionist Sophie Rose.
‘At each meal, ensure a third of the plate is made up of fruit or vegetables – that’s about 5-plus portions a day,’ says Sophie, ‘and snack smart, on fruits, vegetables and high-fibre foods like wholegrain or seeded toast, high-fibre crackers or breadsticks. Reduce your intake of snacks high in sugar, saturated fat and salt, such as crisps, biscuits and sweets.
‘Base each meal on high-fibre wholegrain carbohydrates such as wholewheat pasta and brown rice (3–4 portions a day),
What is 1 portion?
and then 2–3 portions a day of proteins, including dairy and dairy alternatives,’ she adds. ‘A very small proportion of your diet should consist of fat or oil.’
“Listening” to your body is also vital. ‘When you feel full, stop eating!’ says Sophie. ‘And prepare meals in bulk and portion them out to freeze and eat later – it’s a real help in keeping your portion sizes appropriate.’
For more details about maintaining a healthy diet, see the Government’s Eatwell Guide1 – a useful visual guide.
When you’re kind to your body you’re also being kind to your mind – and vice versa. Here’s some inspiration for showing them both a bit of love
WORDS JESSICA CARTER
Lucy Roberts from London tells us how taking up a particular hobby has made her feel like a new person. ‘I’ve been cold water swimming regularly in my local reservoir for about a year, and it’s had so many positive effects. It makes me feel totally invincible and has shown me I have more strength than I ever thought – physically and mentally. Swimming is incredibly calming and combining it with being in nature does wonders for my mental wellbeing. I was going through a really tough time last year, but this new habit has totally changed my outlook – I’m a convert!’
World Kidney Day is on 9 March, and one way to keep these little organs happy and healthy (as well as lubricate our joints* and help us regulate our body temperature**) is by getting plenty of water onboard. Here’s how to help form hydrating habits:
a reusable bottle with you
At home or out and about, having water constantly at our fingertips makes it much more likely we’ll drink it, funnily enough.
before you’re thirsty y the time you feel a bit parched, you’re already dehydrated. Stay one step ahead and don’t wait for the warning signs.
Moving from your thirties into your forties may mean your skincare routine could do with an update. As we get older we lose collagen and elastin, which is perfectly natural but can leave us feeling like we’ve lost our glow. Here are a few tips that may help your complexion bounce back:
• When buying new products, consider what you want your skincare routine to achieve – be that reducing dark circles, curbing breakouts or managing oily or dry skin.
• Retinol can help accelerate skin renewal and collagen production to improve the appearance of fine lines and dark spots. If you already use a retinol product, you might want to look at stronger versions in your forties.
• A serum could be a great addition to your routine: their molecules are smaller than those in moisturisers and this allows them to absorb much deeper into the pores, helping to create a fresher, more youthful appearance.
water-based foods
Liquids don’t always come in a cup: tomatoes, cucumbers, mushrooms and broccoli are all at least 90% water, so get more on to your dinner plate.
4 Start your day with a glass of water
Drinking a large glass of water first thing not only sets you up for a day of hydration, but many people find it also helps wake them up.
5 Set a goal
Decide how much water you’re going to aim to drink in a day and challenge yourself to hit that target by the time you go to bed.
International
Day 2023 on 8 March, we spoke to five boundary-breaking women about what inspires them
Davina McCall
A presenter and fitness entrepreneur who championed menopausal women with her documentary Sex, Myths and the Menopause.
‘Campaigning just sort of happened to me. I was interviewing women for my fitness platform, Own Your Goals, and it occurred to me that there was this huge part of women’s health that I wasn’t talking about. I didn’t want to admit that I was going through the menopause, but I realised I was just going to have to suck it up.
Interviewing Dr Louise Newson, the UK’s leading menopause specialist, I realised most women don’t know a lot about it . How is that? We are 51% of the population and 100% of us will go through it, so how come so little is known? Even if it means saying the same thing over and over again.’
Nadiya Hussain, MBE
The television chef, author, presenter and winner of The Great British Bake Off, once baked a cake for the Queen.
‘Going into The Great British Bake Off, I never thought about the influence I might have on other people. But having stepped into the public eye, it became a given. Being a daughter of a brown Muslim immigrant family, I realise the importance of representation in a public space where there are not many people like me. Being told I have done more for British Muslim relations than 10 years of government policy is a wonderful way to describe my presence. It was a tough decision to talk about my anxiety but one that felt absolutely necessary. I wanted mostly to understand my own anxiety and how having a mental health illness fits into parenting. I’m not the best at taking care of myself, and much prefer to take care of others.’
Menopausing by
Davina McCall and Naomi
Potter,(Harper Collins, £11).
Katie Piper, OBE
The bestselling author, inspirational speaker, charity founder and TV presenter has dedicated her life to campaigning.
‘The Katie Piper Foundation has been devoted to changing the lives and landscape for those with burns and scar injuries, which makes me very proud. Of course, we still have more progress to make, but I do think it’s important to recognise how far we’ve come and reflect on the positive change that has been made. Let’s keep our commitment to having open and honest conversations to drive awareness, education and funds. It hasn’t necessarily been easy to use my life experience as the driving force, but I find faith a great tool. Faith can be whatever it means to you, religion, spirituality or just the belief in yourself and others around you.’ @katiepiper
“I am motivated by hope and choose to see the good in the world”
Katie Piper
“My mission is to help women get the information they need”
@nadiyajhussain
“Making others happy, makes me very happy”
NadiyaBaroness Floella Benjamin
An actress, singer, Play School presenter, author, businesswoman, campaigner and politician who really lives life to the full.
‘One of my first jobs was at a bank. I wanted to be the first black woman bank manager but realised in 1960s Britain, this was going to be mission impossible because of attitudes at the time. I realised I had to change tack and set my sights on entertainment. I didn’t have any formal training but I could sing and dance, so I went for it. When an opportunity in television came along in 1974, I thought, “I can do that” and the rest is history.
‘But I noticed the lack of diversity both on the screen and behind the scenes. I asked why Black, Asian or minority people couldn’t play the parts of doctors, accountants or professionals, or why people who looked like me weren’t writing scripts or stories. How could we get a true reflection of society on the screen if these people were missing? I was told to shut up, back off or I wouldn’t work again. But I’m not the type to shut up and I’ve never been afraid to speak out, so I found a way to navigate it. I don’t see myself as a game-changer but as someone whose mission is to make a difference for others and exude unconditional love.’
Anna WilliamsonAnna Williamson
The author, relationship expert and fierce mental health campaigner who oozes liquid sunshine.
‘My introduction to the world of mental health came in my early twenties while hosting a kids’ TV show. I was in a toxic relationship and ended up being diagnosed with generalised anxiety disorder and panic disorder. I was thrust into this world of mental health at a time people just weren’t talking about it. I decided to speak out. At the time, I was joining a pretty small pool of people who were vocal about it. It was Ruby Wax, Stephen Fry and me, a children’s TV presenter. But we were able to say to people, “Hey, we’ve suffered, we haven’t been locked away. It’s OK.” After acknowledging what was going on and making the change, I’ve never been healthier or happier physically or mentally.’ therelationshipplace.co.uk
1For Katie relaxation means exercise: ‘I love to work out and go running – that’s my therapy.’
2Davina walks every day: ‘My kids call it “walking for no reason”, or I try to grab 25 minutes working out in
my kitchen. It’s so good for my brain and sets me up for the day.’
3Queen of self-care, Anna is all for getting it down in writing: ‘Diarise your self-care as you would a doctor’s appointment or work meeting.
Here’s the thing: you don’t have to tell everybody you’re not available because you’re taking time out for you. So build self-care into your routine and encourage all your friends to do the same.’
“My mental health didn’t define me, or make me better or worse than anyone else”
“Every day I wake up, I identify a challenge, and I go for it”
Floella
Great takeaways from our inspiring ladies
I thought I knew a bit about menopause until I spoke to Dr Louise Newson. Then I realised I knew nothing. Now I want to get as much accurate information out there as possible, so women can make informed decisions about their health. Davina
I’ve been hugely inspired by [legendary broadcaster] Denise Robertson. Thanks to her I got my first opportunity to do therapy on TV. She was warm, honest and unapologetic about her passion for mental health. Anna
I admire Mary Berry for her work ethic. I am also inspired my nan, who has always worked hard despite being in an unfamiliar country, and my mum, who works the hardest, and my mother-inlaw for being unwavering in her faith and my sister, who shows up and gets stuff done. Nadiya
My self-confidence and self-belief came from my mother, a most inspirational, visionary woman who taught me that anything was possible, to keep smiling, never give up and face challenges head on. Floella
The people I have met through the Katie Piper Foundation will forever be my inspiration, including the survivors, volunteers and brilliant medical team. The work they do is incredible. Katie
The message I try to pass on to young women is the power of self-worth and determination. It’s amazing what you can achieve with inner strength. Floella
If you have a friend, family member or colleague who has disappeared a bit or haven’t been themselves recently, ask them if they need help. Davina
Being honest about my anxiety helped me and my family. I know talking about it could help others. Nadiya
I’m surrounded by brilliant women, at work and at home. We have a WhatsApp group and we’ve created a strong support network, whether it’s going out for a drink and a chat or delivering Calpol at midnight. Anna
I love the quote “Be the woman who mentions other women’s names at the table.” Katie
I try to get as much joy and contentment as possible out of everything I do. I wake up and say, ‘Take me, show me, lead me, world, I’m yours!’ Floella
I relax by having a bubble bath and reading, eating something wholesome and delicious, and before I go to bed, praying slowly and reading the Quran. Nadiya
I love nothing more than to relax in front of the TV with a bar of chocolate! I love a good book and a podcast too. Katie
I love jigsaws. You can’t think of anything else while you’re doing one. And the joy when you find a piece? Exquisite! Davina
Asda Community Champion Jess Drake chats to youth worker
Chris McCoy about the £25k Asda Foundation grant to a north London youth club
WORDS HELEN RENSHAW PHOTOGRAPHS DAVE COTSWORTHOur Asda community champions help to put a spotlight on a charity or community group in need of help. This issue, Community Champion Jess Drake – who works at Asda in Edmonton Green, north London – catches up with Chris McCoy. He is director of local youth club Northside Youth & Community Connexions (NYCC), which he started up to help empower young people in response to the effects of gang culture.
Jess: I remember our first meeting clear as day. I’m a woman of few words and you’re a man of many words –so you did most of the talking! Your passion was inspiring and by the time you left I was 100% convinced that your grant application deserved my full focus and support.
“Every young person can achieve great things with support”
Our Asda community champions help to put a spotlight on a charity or community group in need of help. This issue, Community Champion Jess Drake – who works at Asda in Edmonton Green, north London – catches up with Chris McCoy. He is director of local youth club Northside Youth & Community Connexions (NYCC), which he started up to help empower young people in response to the effects of gang culture.
Jess: I remember our first meeting clear as day. I’m a woman of few words and you’re a man of many words –so you did most of the talking! Your passion was inspiring and by the time you left I was 100% convinced that your grant application deserved my full focus and support.
Chris: If I came over as passionate, that’s no surprise – empowering young people in this community has been my driving force since I launched NYCC in 2009. Back then, kids were literally dying on the streets because of gang violence, and the problems in our community have only grown deeper since. There’s not much help for them out there. You were so welcoming, I felt supported from the start.
Jess: This is my community too. I live nearby and have a 10-year-old son of my own. I know what goes on, and how families struggle to keep youngsters away from the gang lifestyle.
Chris: It’s personal for me, too – I grew up in the area, and have seen kids being let down and told they’ll never amount to anything. But I believe every young person can achieve great things with help and support.
Jess: I’ve worked in this store for years, but I knew nothing about the amazing work you were doing – just a couple of minutes away – until we met.
Our Asda community champions help to put a spotlight on a charity or community group in need of help. This issue, Community Champion Jess Drake – who works at Asda in Edmonton Green, north London – catches up with Chris McCoy. He is director of local youth club Northside Youth & Community Connexions (NYCC), which he started up to help empower young people in response to the effects of gang culture.
Jess: I remember our first meeting clear as day. I’m a woman of few words and you’re a man of many words –so you did most of the talking! Your passion was inspiring and by the time you left I was 100% convinced that your grant application deserved my full focus and support.
Chris: If I came over as passionate, that’s no surprise – empowering young
people in this community has been my driving force since I launched NYCC in 2009. Back then, kids were literally dying on the streets because of gang violence, and the problems in our community have only grown deeper since. There’s not much help for them out there. You were so welcoming, I felt supported from the start.
Jess: This is my community too. I live nearby and have a 10-year-old son of my own. I know what goes on, and how families struggle to keep youngsters away from the gang lifestyle.
Chris: It’s personal for me, too – I grew up in the area, and have seen kids being let down and told they’ll never amount to anything. But I believe every young person can achieve great things with help and support.
Find out about our community champions and how you can get involved from our community board in store. Asda Foundation has supported Northside Youth & Community Connexions youth club with funding in the form of a grant. For more on how the Asda Foundation works and is supporting communities this year visit asdafoundation.org.
Jess: I’ve worked in this store for years, but I knew nothing about the amazing work you were doing – just a couple of minutes away – until we met.
Chris: It’s something that’s evolved slowly. We started out as an outreach project but had been gifted use of a large building to develop into a youth centre. It had been abandoned for years – the ceilings were leaking, there
Checking your boobs regularly
is a health habit all women should get into. Here’s why it’s essential…
WORDS GEMMA ASKHAM
When life gets hectic breast health can drop down your to-do list. When Breast Cancer Now investigated why 41% of UK women* don’t regularly check their breasts, many people replied that they simply forgot, weren’t in the habit, or didn’t really know how, which is why the Asda Tickled Pink partnerhsip is doing everything possible to turn those doubts around – because your health, and your family’s health, is top of our priority list.
The first step to take right now? Lose the fear factor. ‘The purpose of breast self-checks is simply to know what’s normal for your body,’ reassures Manveet Basra, Associate Director of Public Health, Inclusion and Awareness, ‘so if you do notice a new or unusual change, you can get it checked out. And we know from evidence that if something is picked up early, treatment is more likely to be successful.’** Checking is easy: Touch, Look, Know your Normal, Repeat regularly. Anyone can be affected by breast cancer so join us in our goal of getting one million more women and men checking their boobs, pecs or chest and caring for their health by 2026.
Busy, busy, busy
‘Women, particularly, and men, tend to forget their own health when juggling childcare work and other caring responsibilities,’ says Manveet. ‘We’re all busy.’ While “magicking” more hours in a day isn’t going to happen easily, a breast and pecs self-check only takes a couple of minutes.
Top tip: Put a ‘self-check’ reminder in your phone, calendar or diary – every four to six weeks is recommended. Try the CoppaFeel! text reminder service: Text ASDA to 82228 to receive a free monthly checking reminder*.
For self-checks, get to know your body – and you know your body better than anyone else. ‘Everyone’s breasts, chest and pecs are different, so it’s important to know yours. There is no right or wrong when it comes to shape or size,’ Manveet encourages.
Top tip: Add self-checking to an activity, such as taking a shower or getting dressed.
Self-checking is recommended for all adult women (but not during puberty, when young women’s breasts will already be experiencing
changes in size and shape), and Manveet suggests checking outside of the days you’re on your period. Also be aware that breasts may naturally change during the perimenopause, menopause, while pregnant and breastfeeding.
Top tip: From aged 50 to 71 women are called to a mammogram (an X-ray) appointment every three years. Always self-check between those mammograms, as 80% of breast cancers occur in women aged over 50.
‘Mammograms look at anything you can’t see with the naked eye, which is why it’s so important to attend appointments.’
Top tip: Spray deodorant and talcum powder can affect mammograms – use a roll-on deodorant.†
‘It can be daunting to check yourself in the mirror,’ says Manveet. And self-checks are for all communities, regardless of ethnicity or background. So get used to seeing your body in the mirror, feeling self-acceptance, and building up to self-checking.
Top tip: The sooner you make self-checking a habit, the more natural it will start to feel.
For free confidential advice, contact Breast Cancer Now’s specialist breast care nurses on 0808 800 6000. Find out more about Tickled Pink at asda.com/tickledpink.
You will find products that support Tickled Pink up and down the aisles of all Asda stores, including flowers, drinks like Asda Extra Special Rhubarb and Ginger Non Alcoholic Botanical Drink (£10/70cl – donates £1), A Mother’s Hope for the Cornish Girls by Betty Walker (£4.50 – donates 45p) and items for Ramadan and Eid. Look out for the Tickled Pink logo or label.
“The purpose of self-checks is to know what’s normal for you”
And relax…
Stand in front of the mirror and relax. Straighten your shoulders, put your hands on hips and get used to looking at your appearance. Over time, you’ll get to know how your breasts normally look and feel.
Arms in the air…
Raise arms over your head and watch your breasts as you do so. After a few self-checks you’ll notice how they move, so keep a look out for any times they don’t move in the same way as usual.
There’s no right or wrong way to self-check
It’s not about the right or wrong way – it’s what feels comfortable. Try different times of the day and various places, such as when you’re lying down in bed, standing in the shower, or in front of the mirror before you get dressed in the morning.
It’s not just breasts, it’s the surrounding areas too. Check all parts of your breast: around the nipples, up to your collarbone and into the armpit area. All of that area contains breast tissue.
Arms to the side…
After getting to know how your breasts normally look, it’s time to start self-checking. Lift your arms straight out to the side and see if there are any differences in the size, outline or shape of your breast or nipple. Access all areas Hold your index and middle fingers together and, keeping them flat, move in circular motions, feeling the breast from side to side. Don’t forget the armpit and the area all the way up to the collarbone.
What to be aware of Lumps – and most are not cancerous° – as well as dimpling or puckering of the skin, sudden changes to the size or shape of the breast, redness or changes around the nipple area (such as an inverted nipple or discharge) or a rash that doesn’t go away ^.
If you find anything new or unusual it’s important to see a GP as soon as possible. Download CoppaFeel’s ‘Self Checkout’ App to help get you started on your checking journey.
*breastcancernow.org/about-us/media/facts-statistics; breastcancernow.org/about-us/media/press-releases/2-in-5-women-in-uk-donot-check-their-breasts-regularly-signs-symptoms-breast-cancer; **cancerresearchuk.org/about-cancer/breast-cancer/survival †nhs.uk/conditions/breast-screening-mammogram/what-happens-at-your-breast-screening-appointment; °cancerresearchuk.org/ about-cancer/breast-cancer/symptoms; ^nhs.uk/common-health-questions/womens-health/how-should-i-check-my-breasts/
How’s 2023 been so far ?
It’s been great. I was busy with the book launch in January, a tour around the UK, the hospital food campaign I’m involved in and and now the app is taking up a lot of my time – it’s centred around delicious, easy, healthy recipes. It’s all go go go!
How do you manage all this while writing a book?
It’s been busy but I love it. I’m a proper foodie, as you’ll find out in Dr Rupy Cooks – I love a cookbook!
What’s the book about ?
It’s about helping people understand that they can cook healthy, easy recipes every day. Many of us can relate to starting with the best intentions on a Monday, but by Wednesday we’re ordering take-out or snacking in the canteen. The book shows you how to eat consistently well.
You’d be surprised that you can eat well on a budget of £20–£25 per person for a week, getting three portions of veg in every meal, using ingredients like lentils and chickpeas, and reducing your meat consumption.
A huge amount of resource is spent treating conditions that have
stemmed from preventable lifestyle choices, like type 2 diabetes and obesity. A lot of that can also be done by controlling your diet with more wholegrains or focusing on foods that improve your gut microbiota – it doesn’t have to be about fancy probiotics or fermented foods. Food really does have a preventative medicinal value.
How do you look after your own wellbeing?
I wake up really early – 5am most days – and I have a 10-minute routine where I meditate and stretch. Our busy minds are constantly processing information. One minute you’re thinking about work, then you’re distracted by your phone, or what’s going on in the news… So I like to ground myself for those 10 minutes. I try to have a good one to two hours of no electronics in the evening. And my wife is very good at putting a stop to me working beyond 6.30pm!
What are you really excited about for this year?
I’m building a studio – our own Doctor’s Kitchen kitchen where we’ll record more content for YouTube and the app as well as the podcast, where I interview experts from around the world in different specialties.
Who do you admire right now and why?
My colleagues who work full-time in the NHS in challenging environments – medics, nurses, porters and so on. There’s no one single person – it’s time to think about collective communities who are working to overcome some of the biggest challenges of 2023.
Every issue we ask…
If you were a pudding, which one would you be?
Galub jamin cheesecake with pistachios on top.
Scrambled, fried or poached?
Scrambled. Pop it on sourdough – it never lets me down.
What’s always in your basket?
Mature Cheddar and wheaty crackers. I could eat that all day.
Favourite game-changing cooking hack?
You can use your speedy peeler instead of a mandolin. a long day, I fancy… …a no-alcohol negroni made with alcohol-free gin and bitters.
STRENGTH
Easter outfit for dogs, £5
