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Magazine March 2009

Midweek mag famil ic:

ym for a fiveera!ls

Chef’s choice NICK NAIRN’S ENTERTAINING MASTERCLASS

Go retro!

STYLISH GADGETS THAT WON’T BREAK THE BANK

special

Pick of the crop

67 FRESH AND TASTY IDEAS FOR SPRING

-ARCH contents...

In store 2nd March to 30th March 2009

Hello!

I’m sure you’ve all noticed that spring is upon us – the darker mornings have been and gone and the evenings are becoming warmer.

Lidl magazine is your one-stop source of inspiration for delicious food, whatever the weather, and within the pages you’ll find delights and ideas to suit all tastes… and budgets!

Ugiat. Unt lore faccummy nit, sendit am ver am delestis ex ent num velesse el utat dolorting eu faccum voleseAliqui eugiamet autem eum do

s Find tohui s i delic e on recip

p30

Amanda XXXXXX, Editor

Cover stories

Pick of the crop

Delicious ways to make the most of this season’s bumper harvest 5

Midweek magic Feed family for under a fiver!

19

Chef’s choice Top chef Nick Nairn’s brilliant new masterclass series

22

Freshen up Here’s how to get your home sparkling this spring 54

Food news What’s new in LIDL this month

10

Simply fresh Sweet potatoes, artichokes and beets – in season and in store now!

12

A fair trade A behind the scenes look at the fabulous work of the Fairtrade organisation 26

Meet the growers Why LIDL veg is so good

www.lidl.co.uk

Homes and lifestyle

Family food

32

Take this, make this One pack of parma ham, three great recipes

Kids cooking Spaghetti Bolognese made easy

Wonderful world of LIDL 21 36

Music, maestro, please. Great-value drum kits and keyboards

My last great LIDL buy Just look at what’s in store!

Light ‘n’ lovely

Low-fat versions of your fave dishes 38

Budget beauty Looking good for less

Pick of the pantry

Green fingers

This month, what to do with chick peas

42

Frozen assets

Now’s the time to plant summer veg 60

Regulars

Getting the most out of your freezer 44

News and views All you need to know for March

46

With love to mum

The perfect Mothers Day meal

Inspirations Best new products across the store

Entertaining

Get away!

Six of the best half-term breaks

28

52 58

Wine matching guide What to drink with… everything!

50

Just for you

5 6 62 64

Win a Spanish holiday

Coming next month What to expect in store, and in your magazine

66

If you have a comment or querie about a Lidl store or a product, please contact: Customer Services. Lidl House, Whitechurch Lane, Bristol BS14 5FL. Tel 03090 0390390

Magazine | 3

ethical food

&AIR Trade

Choco-licious

Doing good while shopping is easy with Fairtrade and LIDL’s exclusive Fairglobe brands

A sweet, sticky chocolate delight – the perfect Mother’s Day treat

Serves 4

We take our responsibility seriously and support the Fairtrade certified producer organisations in Africa, Asia and Latin America. We have introduced FAIRGLOBE to our range for this reason, as well as to increase public awareness of sustainable produce grown in developing countries.

Purchasing our FAIRGLOBE products gives customers the opportunity to support the producers in these countries. This will enable them to improve their standard of living and working conditions. We encourage customers to buy these products and therefore contribute to a better

Cocoa numbers ■ 5.6 million – the number of cocoa farmers worldwide ■ 70 – the percentage of cocoa that comes from West Africa ■ 10 –the number of years of “peak growing period” for the average cocoa tree ■ 40-50 million – the number of people who depend upon cocoa for their livelihood worldwide

When you wake up on the weekend and the weather’s looking good, it’s time to head off on a picnic or invite friends around for a spur-ofthe-moment lunch. The greatest range of savoury snacks are perfect for the summer gatherings.Ratue magniatie corperci er sum velendre ea feu feummy niam zzril utpate eum esequat. Duiscilisi. Sandiam dunt lummy nibh eratem iureetuero con ea am voloreetue dolobore del dolor sum niam euipsum et aut verosto dolorem dolore dolessed dit, quisim zzrit nummod tem ipis augiatin heniam,Ud tat. Adipsus cilit, suscidunt iniamcorcum am, veliqua mconseq uatueraesse feum volore modolobor summoluptat. Agna feuguero et vel et ver augiam init wismolo borper sectem ea feumsan vel deliquis alit, qui bla aci tem vel duis endipsumsan hendre facilla facipsum quat, con henismo dolorer sectem iustrud te consequis do ea cortis et, quatie vendre tat augait velis diam, quam verilit dunt wissectem zzrit lutat iriuscilit, velenia mcom my niam nibh exer am il ip ea at lumsan ut atum dit acilit amconulla consend iamconum aciduip ea facilit, quatem quiscincil del delit lum deliquipisi blan henibh endip ex erate

Ingredients ■ 125g butter, plus extra for greasing ■ 25g plain flour, plus extra for dusting ■ 200g Fairglobe dark chocolate ■ 2 eggs, plus 2 egg yolks ■ 100g caster sugar Method Preheat the oven to 180°C, gas mark 4.

Evenly brush individual metal pudding moulds (175ml) with butter. Evenly coat the buttered moulds with flour, tapping off any excess. Transfer the prepared moulds to a baking sheet.

Place the chocolate and butter in a heatproof bowl set over a pan of barely simmering water, making sure the bowl does not touch the surface. Once melted, stir until smooth. Take the bowl off the pan to allow the chocolate to cool slightly.

Place the eggs and sugar in a large mixing bowl. Using an electric whisk, beat on high for minutes or until very thick, pale and fluffy. Fold the cooled chocolate mixture into the eggs and sugar. Sift in the flour and gently fold it in.

Divide the mixture equally between the prepared pudding moulds. Place in the oven for 14-16 minutes. Remove from the oven and set aside for 2 minutes. Using a tea towel, invert onto plates and carefully remove the moulds. Serve immediately with a scoop of vanilla ice cream or a good glug of double cream.

1

2 3

4

Magazine | 27

ethical food

&AIR Trade

Choco-licious

Doing good while shopping is easy with Fairtrade and LIDL’s exclusive Fairglobe brands

A sweet, sticky chocolate delight – the perfect Mother’s Day treat

Serves 4

We take our responsibility seriously and support the Fairtrade certified producer organisations in Africa, Asia and Latin America. We have introduced FAIRGLOBE to our range for this reason, as well as to increase public awareness of sustainable produce grown in developing countries.

Purchasing our FAIRGLOBE products gives customers the opportunity to support the producers in these countries. This will enable them to improve their standard of living and working conditions. We encourage customers to buy these products and therefore contribute to a better

Cocoa numbers ■ 5.6 million – the number of cocoa farmers worldwide ■ 70 – the percentage of cocoa that comes from West Africa ■ 10 –the number of years of “peak growing period” for the average cocoa tree ■ 40-50 million – the number of people who depend upon cocoa for their livelihood worldwide

When you wake up on the weekend and the weather’s looking good, it’s time to head off on a picnic or invite friends around for a spur-ofthe-moment lunch. The greatest range of savoury snacks are perfect for the summer gatherings.Ratue magniatie corperci er sum velendre ea feu feummy niam zzril utpate eum esequat. Duiscilisi. Sandiam dunt lummy nibh eratem iureetuero con ea am voloreetue dolobore del dolor sum niam euipsum et aut verosto dolorem dolore dolessed dit, quisim zzrit nummod tem ipis augiatin heniam,Ud tat. Adipsus cilit, suscidunt iniamcorcum am, veliqua mconseq uatueraesse feum volore modolobor summoluptat. Agna feuguero et vel et ver augiam init wismolo borper sectem ea feumsan vel deliquis alit, qui bla aci tem vel duis endipsumsan hendre facilla facipsum quat, con henismo dolorer sectem iustrud te consequis do ea cortis et, quatie vendre tat augait velis diam, quam verilit dunt wissectem zzrit lutat iriuscilit, velenia mcom my niam nibh exer am il ip ea at lumsan ut atum dit acilit amconulla consend iamconum aciduip ea facilit, quatem quiscincil del delit lum deliquipisi blan henibh endip ex erate

Ingredients ■ 125g butter, plus extra for greasing ■ 25g plain flour, plus extra for dusting ■ 200g Fairglobe dark chocolate ■ 2 eggs, plus 2 egg yolks ■ 100g caster sugar Method Preheat the oven to 180°C, gas mark 4.

Evenly brush individual metal pudding moulds (175ml) with butter. Evenly coat the buttered moulds with flour, tapping off any excess. Transfer the prepared moulds to a baking sheet.

Place the chocolate and butter in a heatproof bowl set over a pan of barely simmering water, making sure the bowl does not touch the surface. Once melted, stir until smooth. Take the bowl off the pan to allow the chocolate to cool slightly.

Place the eggs and sugar in a large mixing bowl. Using an electric whisk, beat on high for minutes or until very thick, pale and fluffy. Fold the cooled chocolate mixture into the eggs and sugar. Sift in the flour and gently fold it in.

Divide the mixture equally between the prepared pudding moulds. Place in the oven for 14-16 minutes. Remove from the oven and set aside for 2 minutes. Using a tea towel, invert onto plates and carefully remove the moulds. Serve immediately with a scoop of vanilla ice cream or a good glug of double cream.

1

2 3

4

Magazine | 27

chef’s special

shopping list...

fresh ideas The total cost of this meal:

£2.43

al The ttoot f s co rse: this cou

£4.17

Chunky beef stew with mustard mash A classic dish with an adventurous twist

Ingredients Chunky Beef Stew ■ 40g butter ■ 2 medium onions, sliced ■ 500g lean diced steak ■ 25g plain flour ■ 1 tablespoon sunflower oil ■ 100g smoked bacon ■ 200g chestnut mushrooms, halved ■ 200ml red wine ■ 2 tablespoons chopped fresh parsley ■ 200ml beef stock

Mango fool When you wake up on the weekend and the weather’s looking good, it’s time to head off on a picnic or invite friends around for a spur-of-themoment lunch. The greatest range of savoury snacks are perfect for the summer gatherings.Ratue magniatie corperci er sum velendre ea feu feummy niam zzril utpate tem ipis augiatin heniam,Ud tat. Adipsus cilit,

Mustard Mash ■ 450g potatoes ■ 3 tablespoons double cream ■ 40g butter ■ 1 tablespoon wholegrain

1

Pre-heat the oven to 180°C/350°F/Gas Mark 4. Place a pan on a medium heat and melt 25g of the butter. Add the onions and fry for about 10 minutes until nicely golden. Meanwhile, put the diced steak into a polythene bag with the seasoned plain flour and toss together until well coated.

2

Tip the onions into the casserole dish, add the sunflower oil and then the bacon to the pan, stir-fry for a few minutes until nice and golden.

Remove the bacon from the pan with a slotted spoon and add to the onions in the casserole dish.

Add the mushrooms to the onion and bacon mix. Add the remaining

butter to the frying pan and brown the steak well on all sides. Transfer to the casserole dish.

3

Add the red wine and the beef stock to the frying pan, bring to the boil and loosen all the browned bits from the bottom of the pan, these will help to flavour the sauce.

Pour this into the casserole dish and add plenty of seasoning, especially pepper, and mix together well. Cover the casserole with a tight fitting lid and cook for 1-11/2 hours. serve with mustard mash and your choice of seasonal greens.

the wine...

■ Rich in flavour, fruity and fresh, this ruby red will bring out the aroma.

Lidl recommends Cimarosa Cabernet Sauvignon

3|

Magazine

Stuffed peppers with rice

Serves 4 Method

1

Skin the mangoes and hack away the flesh from the stones. Put the flesh into a liquidiser (this is best done in two batches) and blitz them until you have a nice smooth purée.

Pass this through a sieve, measure out 600ml of purée and keep any remainder for making a smoothie.

Serves 4

Method

Juicy and refreshing mango sorbet dessert hits your taste buds in all the right ways

veggie option

2

Tip the onions into the casserole dish, add the sunflower oil and then the bacon to the pan, stir-fry for a few minutes until nice and golden.

Remove the bacon from the pan.

For a vegetarian recipe alternative visit our website for all the ingredients and everything you’ll need.

lidl-recipes.co.uk

shopping list...

3 When you wake up on the weekend and the weather’s looking good, it’s time to head off on a picnic or invite friends around for a spur-of-themoment lunch. The greatest range of savoury snacks are perfect for the summer gatherings.Ratue magniatie corperci er sum velendre ea feu feummy niam zzril utpate tem ipis augiatin heniam,Ud tat. Adipsus cilit, suscidunt iniamcor The greatest range of savoury snacks are perfect for the summer gatherings.Ratue magniatie corperci er sum velendre ea feu feummy niam zzril

Whisk the egg whites until stiff then slowly pour on the hot sugar syrup, whisking all the time.

Whisk for three further minutes.

Lift the gelatine leaves from the water and squeeze out the excess water. Warm the mango purée in a saucepan, but don’t let it boil, and stir in the gelatine until dissolved.

4

Carefully fold the meringue into the mango mix. Now whisk the cream into a soft peak and fold it into the mousse mix. Pour the mixture into a large jug and divide into individual dishes. Cover and leave it to chill overnight in the fridge and serve when required.

Ingredients ■ 5 gelatine leaves (soaked in cold water for 15 minutes) ■ 6 large ripe mangoes ■ 200g caster sugar ■ 125ml egg whites ■ 450ml double cream ■ 150ml dry cider ■ 50ml double cream ■ Chopped parsley ■ ½ Granny Smith apple, peeled, cored and finely diced

Magazine | 4

chef’s special

shopping list...

fresh ideas The total cost of this meal:

£2.43

al The ttoot f s co rse: this cou

£4.17

Chunky beef stew with mustard mash A classic dish with an adventurous twist

Ingredients Chunky Beef Stew ■ 40g butter ■ 2 medium onions, sliced ■ 500g lean diced steak ■ 25g plain flour ■ 1 tablespoon sunflower oil ■ 100g smoked bacon ■ 200g chestnut mushrooms, halved ■ 200ml red wine ■ 2 tablespoons chopped fresh parsley ■ 200ml beef stock

Mango fool When you wake up on the weekend and the weather’s looking good, it’s time to head off on a picnic or invite friends around for a spur-of-themoment lunch. The greatest range of savoury snacks are perfect for the summer gatherings.Ratue magniatie corperci er sum velendre ea feu feummy niam zzril utpate tem ipis augiatin heniam,Ud tat. Adipsus cilit,

Mustard Mash ■ 450g potatoes ■ 3 tablespoons double cream ■ 40g butter ■ 1 tablespoon wholegrain

1

Pre-heat the oven to 180°C/350°F/Gas Mark 4. Place a pan on a medium heat and melt 25g of the butter. Add the onions and fry for about 10 minutes until nicely golden. Meanwhile, put the diced steak into a polythene bag with the seasoned plain flour and toss together until well coated.

2

Tip the onions into the casserole dish, add the sunflower oil and then the bacon to the pan, stir-fry for a few minutes until nice and golden.

Remove the bacon from the pan with a slotted spoon and add to the onions in the casserole dish.

Add the mushrooms to the onion and bacon mix. Add the remaining

butter to the frying pan and brown the steak well on all sides. Transfer to the casserole dish.

3

Add the red wine and the beef stock to the frying pan, bring to the boil and loosen all the browned bits from the bottom of the pan, these will help to flavour the sauce.

Pour this into the casserole dish and add plenty of seasoning, especially pepper, and mix together well. Cover the casserole with a tight fitting lid and cook for 1-11/2 hours. serve with mustard mash and your choice of seasonal greens.

the wine...

■ Rich in flavour, fruity and fresh, this ruby red will bring out the aroma.

Lidl recommends Cimarosa Cabernet Sauvignon

3|

Magazine

Stuffed peppers with rice

Serves 4 Method

1

Skin the mangoes and hack away the flesh from the stones. Put the flesh into a liquidiser (this is best done in two batches) and blitz them until you have a nice smooth purée.

Pass this through a sieve, measure out 600ml of purée and keep any remainder for making a smoothie.

Serves 4

Method

Juicy and refreshing mango sorbet dessert hits your taste buds in all the right ways

veggie option

2

Tip the onions into the casserole dish, add the sunflower oil and then the bacon to the pan, stir-fry for a few minutes until nice and golden.

Remove the bacon from the pan.

For a vegetarian recipe alternative visit our website for all the ingredients and everything you’ll need.

lidl-recipes.co.uk

shopping list...

3 When you wake up on the weekend and the weather’s looking good, it’s time to head off on a picnic or invite friends around for a spur-of-themoment lunch. The greatest range of savoury snacks are perfect for the summer gatherings.Ratue magniatie corperci er sum velendre ea feu feummy niam zzril utpate tem ipis augiatin heniam,Ud tat. Adipsus cilit, suscidunt iniamcor The greatest range of savoury snacks are perfect for the summer gatherings.Ratue magniatie corperci er sum velendre ea feu feummy niam zzril

Whisk the egg whites until stiff then slowly pour on the hot sugar syrup, whisking all the time.

Whisk for three further minutes.

Lift the gelatine leaves from the water and squeeze out the excess water. Warm the mango purée in a saucepan, but don’t let it boil, and stir in the gelatine until dissolved.

4

Carefully fold the meringue into the mango mix. Now whisk the cream into a soft peak and fold it into the mousse mix. Pour the mixture into a large jug and divide into individual dishes. Cover and leave it to chill overnight in the fridge and serve when required.

Ingredients ■ 5 gelatine leaves (soaked in cold water for 15 minutes) ■ 6 large ripe mangoes ■ 200g caster sugar ■ 125ml egg whites ■ 450ml double cream ■ 150ml dry cider ■ 50ml double cream ■ Chopped parsley ■ ½ Granny Smith apple, peeled, cored and finely diced

Magazine | 4

behind thescenes

The customer

-EET THE

For more information on organic fruit and veg, go to lidl.co.uk

greenies What is it that makes LIDL’s fresh vegetables so great? We asked the REAL experts for their answers…

For the full range of fresh produce in store, visit lidl.co.uk

The buyer

WHO Paul Jones WHAT LIDL’s fresh produce buyer WHEN Been with the company since 2001

WHY “It’s my mission to make sure that every single item of fresh fruit and vegetables sold in LIDL is as good as it can possibly be”

The grower

F

ans of the small and sweet Chantenay carrot have to thank a Nottinghamshire farming cooperative for their revival.

It was a challenge to the farmers in Freshgro to produce a carrot that “tasted like they used to” which germinated the initiative to raise the flavoursome variety, virtually unobtainable in the shops for 40 years.

Today, just 5 years later, 70% of Chantenay carrots come from just eight farms in a 50-mile radius around Newark in Nottinghamshire.

Freshgro produced over 16,000 tonnes of Chantenay in 2005 and more land is being sown with the variety to meet the rapidly growing demand.

“We knew we were on to a winner, but the success of the Chantenays exceeded our wildest dreams,” explained Freshgro Sales Manager, Charles Anstey. “Everyone loves them - gourmets, carrot fans, children. They have a beautiful sweet, intense flavour; they look great because they are small, smooth and triangular; and because they don’t need peeling or trimming

they are very convenient.”

Their versatility is another key to their popularity. Whether it is popped raw into lunch boxes, lightly steamed as an elegant side dish, roasted, baked, char-grilled or fried, the exquisite little Chantenay always fits the bill.

They are often sold in punnets, setting them apart from their common of garden cousins, and they cost a little more. But if carrots are the nation’s favourite vegetable, as it is said, then Chantenay must be a superstar among veg, while

T

here’s not much George Read doesn’t know about brassicas – this is the name for a group of plants belonging to the mustard family and includes the increasingly popular broccoli, (sometimes known as calabrese), cauliflower, sprouts and kale. He heads up the single biggest brassica growing business in the UK. Each week, up to 159,000 trays of brassicas are sent out from the family-run company, Staples, to supermarkets and stores all over the country. And when you consider that a tray holds in the region of 10 cabbages or heads of broccoli, it adds up to a whole lot of greens.

He will be cultivating 7,000 acres in the coming season, but George is careful to ensure

that quantity is never accomplished at the expense of quality.

“The flavour of the crop is paramount.

That is what keeps customers coming back for more,” he says. Since George’s grandfather began farming on the calcium-rich Lincolnshire fenland soil just outside Boston over 50 years ago, the family have been producing crops of the highest quality.

But today’s operation is truly of the 21st century.

George took control of brassica production ten years ago and today the company boasts some of the most modern facilities and state of the art equipment in the industry and a full-time workforce of 120.

Thanks to expertly practised cultivation and computer management, production continues

C

ommited vegetarians John and Jean Weston are great fans of LIDL’s fresh produce.

Having joined the family business his parents started in 1957, growing lettuce, celery and tomatoes he began raising a few plants to supply his passion for cooking. Finding himself with a bit of a glut on his hands he gave some away and sent a dozen up to Covent Garden with the usual mixed salad crop from his nursery near Chichester in West Sussex.

The response was so positive that he started growing a few more.

Today he and his wife Tessa are one of an elite few commercial aubergine growers in the UK, and cut half a million aubergines in the nine months of

production from March to November, which averages a rate of 12,000 each week.

To compensate for our less than balmy climate, Nicholas grows the crop entirely under glass - an acre of it - at Hollybank Nursery in Almodington.

When he grew his first aubergines back in 1990 he faced a constant battle with weeds and he and Tessa suffered lacerated hands from cutting the spiny stems.

Today he uses high tech methods, managed by computer, although the

Magazine | 33

behind thescenes

The customer

-EET THE

For more information on organic fruit and veg, go to lidl.co.uk

greenies What is it that makes LIDL’s fresh vegetables so great? We asked the REAL experts for their answers…

For the full range of fresh produce in store, visit lidl.co.uk

The buyer

WHO Paul Jones WHAT LIDL’s fresh produce buyer WHEN Been with the company since 2001

WHY “It’s my mission to make sure that every single item of fresh fruit and vegetables sold in LIDL is as good as it can possibly be”

The grower

F

ans of the small and sweet Chantenay carrot have to thank a Nottinghamshire farming cooperative for their revival.

It was a challenge to the farmers in Freshgro to produce a carrot that “tasted like they used to” which germinated the initiative to raise the flavoursome variety, virtually unobtainable in the shops for 40 years.

Today, just 5 years later, 70% of Chantenay carrots come from just eight farms in a 50-mile radius around Newark in Nottinghamshire.

Freshgro produced over 16,000 tonnes of Chantenay in 2005 and more land is being sown with the variety to meet the rapidly growing demand.

“We knew we were on to a winner, but the success of the Chantenays exceeded our wildest dreams,” explained Freshgro Sales Manager, Charles Anstey. “Everyone loves them - gourmets, carrot fans, children. They have a beautiful sweet, intense flavour; they look great because they are small, smooth and triangular; and because they don’t need peeling or trimming

they are very convenient.”

Their versatility is another key to their popularity. Whether it is popped raw into lunch boxes, lightly steamed as an elegant side dish, roasted, baked, char-grilled or fried, the exquisite little Chantenay always fits the bill.

They are often sold in punnets, setting them apart from their common of garden cousins, and they cost a little more. But if carrots are the nation’s favourite vegetable, as it is said, then Chantenay must be a superstar among veg, while

T

here’s not much George Read doesn’t know about brassicas – this is the name for a group of plants belonging to the mustard family and includes the increasingly popular broccoli, (sometimes known as calabrese), cauliflower, sprouts and kale. He heads up the single biggest brassica growing business in the UK. Each week, up to 159,000 trays of brassicas are sent out from the family-run company, Staples, to supermarkets and stores all over the country. And when you consider that a tray holds in the region of 10 cabbages or heads of broccoli, it adds up to a whole lot of greens.

He will be cultivating 7,000 acres in the coming season, but George is careful to ensure

that quantity is never accomplished at the expense of quality.

“The flavour of the crop is paramount.

That is what keeps customers coming back for more,” he says. Since George’s grandfather began farming on the calcium-rich Lincolnshire fenland soil just outside Boston over 50 years ago, the family have been producing crops of the highest quality.

But today’s operation is truly of the 21st century.

George took control of brassica production ten years ago and today the company boasts some of the most modern facilities and state of the art equipment in the industry and a full-time workforce of 120.

Thanks to expertly practised cultivation and computer management, production continues

C

ommited vegetarians John and Jean Weston are great fans of LIDL’s fresh produce.

Having joined the family business his parents started in 1957, growing lettuce, celery and tomatoes he began raising a few plants to supply his passion for cooking. Finding himself with a bit of a glut on his hands he gave some away and sent a dozen up to Covent Garden with the usual mixed salad crop from his nursery near Chichester in West Sussex.

The response was so positive that he started growing a few more.

Today he and his wife Tessa are one of an elite few commercial aubergine growers in the UK, and cut half a million aubergines in the nine months of

production from March to November, which averages a rate of 12,000 each week.

To compensate for our less than balmy climate, Nicholas grows the crop entirely under glass - an acre of it - at Hollybank Nursery in Almodington.

When he grew his first aubergines back in 1990 he faced a constant battle with weeds and he and Tessa suffered lacerated hands from cutting the spiny stems.

Today he uses high tech methods, managed by computer, although the

Magazine | 33

chef’s special

Eating out at home WITH

N R I A .

.ICK

shopping list...

Whether it’s a special occasion, you’re entertaining friends or just want to treat the family, these recipes will hit the spot! l The tootaf cost rse: this cou

£1.27

Parsnip & apple soup A light and fresh start to any meal, apples and parsnips make a delicious combination

Ingredients ■ 50g butter ■ 1 onion, finely sliced ■ 2-3

parsnips (approx. 225g), peeled, cored and finely chopped ■ 1 apple, peeled, cored and chopped ■ 450ml water or chicken stock if available ■ 150ml dry cider ■ 50ml double cream ■ Chopped parsley ■ ½ Granny Smith apple, peeled, cored and finely diced

Serves 4 Method

Nick’s notes Even in these budget-conscious times, it’s nice to know that you can still push the boat out and treat family and friends to a slap-up three course dinner… without breaking the bank.

Even in these budget-conscious times, it’s nice to know that you can still push the boat out and treat family and friends to a slap-up three course dinner… without breaking the bank.

Even in these budget-conscious times, it’s nice to know that you can still push the boat out and treat family and friends to a slap-up three course dinner… without breaking the bank.

Find more great recipes online at www.lidl.com/nicknairn

1|

Magazine

1

In a medium-sized pan, melt the butter. Add the onion and cook gently for 2-3 minutes. Add the parsnips, chopped apple, water or chicken stock and cider, bring to a gentle simmer and cook for about 20 minutes until all the vegetables are tender.

2

Transfer the soup to a liquidiser and blend until smooth. Pass the soup through a sieve, return to a clean pan, and warm gently. Stir in the double cream and thin the soup to your liking with a little hot water or hot chicken stock. Stir in the diced apple and parsley, retaining a little of each to garnish. Pour into bowls and sprinkle with the remaining parsley and apple. Serve immediately with crusty bread.

3

Transfer the soup to a liquidiser and blend until smooth. Pass the soup through a sieve, return to a clean pan, and warm gently. Stir in the double cream and thin the soup to your liking with a little hot water or hot chicken stock. Stir in the diced apple and parsley, retaining a little of each to garnish. Pour into bowls and sprinkle with the remaining parsley and apple. Serve immediately with crusty bread.

5

Transfer the soup to a liquidizer and blend until smooth. Pass the soup through a sieve, return to a clean pan, and warm gently. Stir in the double cream and thin the soup to your liking with a little hot water or hot chicken stock. Stir in the diced apple and parsley, retaining a little of each to garnish. Pour into bowls and sprinkle with the remaining parsley and apple. Serve immediately with crusty bread.

4

Transfer the soup to a liquidiser and blend until smooth. Pass the soup through a sieve, return to a clean pan, and warm gently. Stir in the double cream and thin the soup to your liking with a little hot water or hot chicken stock. Stir in the diced apple and parsley, retaining a little of each to garnish. Pour into bowls and sprinkle with the remaining parsley and apple. Serve immediately with

FROM TOP: Graham’s double cream, £xx, Woodgate Dry Cider, £xx, Milbona Butter, £xx; Parsnips £xx per kilo; Parsley £xx per grams; Onions, £xx per kilo; Apples £xx per kilo

Magazine | 2

chef’s special

Eating out at home WITH

N R I A .

.ICK

shopping list...

Whether it’s a special occasion, you’re entertaining friends or just want to treat the family, these recipes will hit the spot! l The tootaf cost rse: this cou

£1.27

Parsnip & apple soup A light and fresh start to any meal, apples and parsnips make a delicious combination

Ingredients ■ 50g butter ■ 1 onion, finely sliced ■ 2-3

parsnips (approx. 225g), peeled, cored and finely chopped ■ 1 apple, peeled, cored and chopped ■ 450ml water or chicken stock if available ■ 150ml dry cider ■ 50ml double cream ■ Chopped parsley ■ ½ Granny Smith apple, peeled, cored and finely diced

Serves 4 Method

Nick’s notes Even in these budget-conscious times, it’s nice to know that you can still push the boat out and treat family and friends to a slap-up three course dinner… without breaking the bank.

Even in these budget-conscious times, it’s nice to know that you can still push the boat out and treat family and friends to a slap-up three course dinner… without breaking the bank.

Even in these budget-conscious times, it’s nice to know that you can still push the boat out and treat family and friends to a slap-up three course dinner… without breaking the bank.

Find more great recipes online at www.lidl.com/nicknairn

1|

Magazine

1

In a medium-sized pan, melt the butter. Add the onion and cook gently for 2-3 minutes. Add the parsnips, chopped apple, water or chicken stock and cider, bring to a gentle simmer and cook for about 20 minutes until all the vegetables are tender.

2

Transfer the soup to a liquidiser and blend until smooth. Pass the soup through a sieve, return to a clean pan, and warm gently. Stir in the double cream and thin the soup to your liking with a little hot water or hot chicken stock. Stir in the diced apple and parsley, retaining a little of each to garnish. Pour into bowls and sprinkle with the remaining parsley and apple. Serve immediately with crusty bread.

3

Transfer the soup to a liquidiser and blend until smooth. Pass the soup through a sieve, return to a clean pan, and warm gently. Stir in the double cream and thin the soup to your liking with a little hot water or hot chicken stock. Stir in the diced apple and parsley, retaining a little of each to garnish. Pour into bowls and sprinkle with the remaining parsley and apple. Serve immediately with crusty bread.

5

Transfer the soup to a liquidizer and blend until smooth. Pass the soup through a sieve, return to a clean pan, and warm gently. Stir in the double cream and thin the soup to your liking with a little hot water or hot chicken stock. Stir in the diced apple and parsley, retaining a little of each to garnish. Pour into bowls and sprinkle with the remaining parsley and apple. Serve immediately with crusty bread.

4

Transfer the soup to a liquidiser and blend until smooth. Pass the soup through a sieve, return to a clean pan, and warm gently. Stir in the double cream and thin the soup to your liking with a little hot water or hot chicken stock. Stir in the diced apple and parsley, retaining a little of each to garnish. Pour into bowls and sprinkle with the remaining parsley and apple. Serve immediately with

FROM TOP: Graham’s double cream, £xx, Woodgate Dry Cider, £xx, Milbona Butter, £xx; Parsnips £xx per kilo; Parsley £xx per grams; Onions, £xx per kilo; Apples £xx per kilo

Magazine | 2

chef’s special home style

■ Retro style, stainless steel kettle ■ 2200 watt ■ 360° rotational base ■ With water level indicator and

limescale filter ■ With concealed element

Fruit Press ■ Easy to use fruit press for making freshly squeezed fruit juice

Electric Oven with Grill ■ Fan assisted oven ■ 1380 watt ■ 3 heat settings - choose from upper, lower or combined ■ Variable temperature control from 100 - 250°C ■ With 60 minute timer ■ Includes non-stick coated baking tray, 2 chrome-plated grill racks and more ■ Available in silver or white ■ 3 year manufacturer’s warranty

Push Bin ■ Corrosion-proof coated steel housing, durable plastic hood and stainless steel lid ■ Lid with self-closing mechanism ■ Capacity (L): 28 ■ 5 year manufacturer’s warranty

Cordless Kettle

■ Capacity (L): 1.7 ■ 3 year manufacturer's

warranty

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new s in opening Victoria 20 FEB

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2ETRO kitchens...

Kitchen Timer ■ Retro style 60 minute timer ■ Available in red or beige

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Retro Radio ■ Stylish 4-band analogue radio ■ Features include: ■ 2.5 watt power output ■ Headphone socket ■ Mains or battery operated

ONL.9Y9 £16

You know what they say: what goes around comes around. So take your kitchen back to the future with these stylish state-of-the-art gadgets.

Whatever the decade, classic is definitely the way to go…

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Kitchen Scales ■ Retro style

54 |

Magazine

kitchen scale with stainless steel measuring bowl ■ With tare weighing function ■ 20g graduation

Egg Ring Set ■ Made from stainless steel

with non-stick coating Contains 4 fun shapes

■

Magazine | 55

chef’s special home style

■ Retro style, stainless steel kettle ■ 2200 watt ■ 360° rotational base ■ With water level indicator and

limescale filter ■ With concealed element

Fruit Press ■ Easy to use fruit press for making freshly squeezed fruit juice

Electric Oven with Grill ■ Fan assisted oven ■ 1380 watt ■ 3 heat settings - choose from upper, lower or combined ■ Variable temperature control from 100 - 250°C ■ With 60 minute timer ■ Includes non-stick coated baking tray, 2 chrome-plated grill racks and more ■ Available in silver or white ■ 3 year manufacturer’s warranty

Push Bin ■ Corrosion-proof coated steel housing, durable plastic hood and stainless steel lid ■ Lid with self-closing mechanism ■ Capacity (L): 28 ■ 5 year manufacturer’s warranty

Cordless Kettle

■ Capacity (L): 1.7 ■ 3 year manufacturer's

warranty

T! LATES tore

new s in opening Victoria 20 FEB

ONL.9Y9 £12

ONL.9Y9 £12

ONLY £24.99

ONLY £24.99

2ETRO kitchens...

Kitchen Timer ■ Retro style 60 minute timer ■ Available in red or beige

ONL4Y9 £1.

Retro Radio ■ Stylish 4-band analogue radio ■ Features include: ■ 2.5 watt power output ■ Headphone socket ■ Mains or battery operated

ONL.9Y9 £16

You know what they say: what goes around comes around. So take your kitchen back to the future with these stylish state-of-the-art gadgets.

Whatever the decade, classic is definitely the way to go…

ONLY £7.99

ONLY £2.79

Kitchen Scales ■ Retro style

54 |

Magazine

kitchen scale with stainless steel measuring bowl ■ With tare weighing function ■ 20g graduation

Egg Ring Set ■ Made from stainless steel

with non-stick coating Contains 4 fun shapes

■

Magazine | 55

food focus

PERFECT parsnips

Root vegetables of all varieties are at their peak right now, so here’s how to make the most of parsnips and friends…

To keep sh fre parsnipsem in h t e r o st e for the fridg eek HOW TO PREPARE Wash and top and tail parsnips up to 1 w and peel thinly. Larger parsnips may have a woody core which should be removed. Leave small parsnips whole or cut into chunks.

HOW TO COOK Parsnips can be boiled or roasted.

To boil, bring a pan of water to the boil and add the prepared parsnips.

Cook for 15-20 minutes or until tender, serve with butter and black pepper or mash with butter and milk. To roast, heat 4 tbsp olive oil in a roasting tin at 200C, gas mark 6, add the prepared parsnips.

1|

Magazine

W

hen you wake up on the weekend and the weather’s looking good, it’s time to head off on a picnic or invite friends around for a spur-ofthe-moment lunch. The greatest range of savoury snacks are perfect for the summer gatherings.Ratue magniatie corperci er sum velendre ea feu feummy niam zzril utpate eum esequat. Duiscilisi. Sandiam dunt lummy nibh eratem iureetuero con ea am voloreetue dolobore del dolor sum niam euipsum et aut verosto dolorem dolore dolessed dit, quisim zzrit nummod tem ipis augiatin heniam,Ud tat. Adipsus cilit, suscidunt iniamcorUgiam, sit volese volortie core diat nit aut lum dolutem nonse corem vullam,

al The ttoot f cos h: this dis

root facts: ■ According to Greek mythology, the Delphic Oracle told Apollo that the horseradish was worth its weight in gold.

■ The edible portion of the artichoke buds consists primarily of the fleshy lower portions of the involucral bracts and the base, known as the “heart”; the mass of immature florets in the center of the bud is called the “choke”.

■ The sweet potato is commonly called a yam in central parts of North America.

■ Wild forms of the radish and its relatives the mustards and turnip can be found over west Asia and Europe.

■ The lotus root is a root vegetable that is indigenous to Asia, and is found underwater.

■ According to Greek mythology, the Delphic Oracle told Apollo that the horseradish was worth its weight in gold.

£2.12

Herby artichoke mash

Don’t be put off by the rather unusual appearance of these vegetables! They are easy to prepare, have a nutty flavour and are a great alternative to potatoes

serves 4

Method

1

Cook the artichokes and potatoes in boiling, salted water for 15 minutes or until tender. Drain and mash well.

Cook the artichokes and potatoes in boiling, salted water for 15 minutes or until tender. Drain and mash well.

2

Stir in the crème fraîche and parsley and season to taste. Stir in the crème fraîche and parsley and season to taste. Stir in the crème fraîche and parsley and season to taste. Stir in the crème fraîche and parsley and season to taste.

did you know?

One of the most versatile, affordable, nutritious and popular vegetables in the UK, carrots have a sweet flavour, crisp texture and a distinctive orange colour.

shopping list...

3

To prevent artichokes going brown immerse them in water with a dash of lemon juice immediately after preparing. To prevent artichokes going brown immerse them in water with a dash of lemon juice.

Ingredients ■ 5 gelatine leaves (soaked in cold water for 15 minutes) ■ 6 large ripe mangoes ■ 200g caster sugar ■ 125ml egg whites ■ 450ml double cream ■ 150ml dry cider ■ 50ml double cream ■ Chopped parsley ■ ½ Granny Smith apple, peeled, cored and finely diced

Magazine | 15

food focus

PERFECT parsnips

Root vegetables of all varieties are at their peak right now, so here’s how to make the most of parsnips and friends…

To keep sh fre parsnipsem in h t e r o st e for the fridg eek HOW TO PREPARE Wash and top and tail parsnips up to 1 w and peel thinly. Larger parsnips may have a woody core which should be removed. Leave small parsnips whole or cut into chunks.

HOW TO COOK Parsnips can be boiled or roasted.

To boil, bring a pan of water to the boil and add the prepared parsnips.

Cook for 15-20 minutes or until tender, serve with butter and black pepper or mash with butter and milk. To roast, heat 4 tbsp olive oil in a roasting tin at 200C, gas mark 6, add the prepared parsnips.

1|

Magazine

W

hen you wake up on the weekend and the weather’s looking good, it’s time to head off on a picnic or invite friends around for a spur-ofthe-moment lunch. The greatest range of savoury snacks are perfect for the summer gatherings.Ratue magniatie corperci er sum velendre ea feu feummy niam zzril utpate eum esequat. Duiscilisi. Sandiam dunt lummy nibh eratem iureetuero con ea am voloreetue dolobore del dolor sum niam euipsum et aut verosto dolorem dolore dolessed dit, quisim zzrit nummod tem ipis augiatin heniam,Ud tat. Adipsus cilit, suscidunt iniamcorUgiam, sit volese volortie core diat nit aut lum dolutem nonse corem vullam,

al The ttoot f cos h: this dis

root facts: ■ According to Greek mythology, the Delphic Oracle told Apollo that the horseradish was worth its weight in gold.

■ The edible portion of the artichoke buds consists primarily of the fleshy lower portions of the involucral bracts and the base, known as the “heart”; the mass of immature florets in the center of the bud is called the “choke”.

■ The sweet potato is commonly called a yam in central parts of North America.

■ Wild forms of the radish and its relatives the mustards and turnip can be found over west Asia and Europe.

■ The lotus root is a root vegetable that is indigenous to Asia, and is found underwater.

■ According to Greek mythology, the Delphic Oracle told Apollo that the horseradish was worth its weight in gold.

£2.12

Herby artichoke mash

Don’t be put off by the rather unusual appearance of these vegetables! They are easy to prepare, have a nutty flavour and are a great alternative to potatoes

serves 4

Method

1

Cook the artichokes and potatoes in boiling, salted water for 15 minutes or until tender. Drain and mash well.

Cook the artichokes and potatoes in boiling, salted water for 15 minutes or until tender. Drain and mash well.

2

Stir in the crème fraîche and parsley and season to taste. Stir in the crème fraîche and parsley and season to taste. Stir in the crème fraîche and parsley and season to taste. Stir in the crème fraîche and parsley and season to taste.

did you know?

One of the most versatile, affordable, nutritious and popular vegetables in the UK, carrots have a sweet flavour, crisp texture and a distinctive orange colour.

shopping list...

3

To prevent artichokes going brown immerse them in water with a dash of lemon juice immediately after preparing. To prevent artichokes going brown immerse them in water with a dash of lemon juice.

Ingredients ■ 5 gelatine leaves (soaked in cold water for 15 minutes) ■ 6 large ripe mangoes ■ 200g caster sugar ■ 125ml egg whites ■ 450ml double cream ■ 150ml dry cider ■ 50ml double cream ■ Chopped parsley ■ ½ Granny Smith apple, peeled, cored and finely diced

Magazine | 15

ARTICHOKES can be eaten raw or cooked.

Grated raw artichokes add a subtle nutty flavour to salads or they can be simply steamed and tossed in vinaigrette or mayonnaise.

SWEET POTATO can be served roasted, mashed or baked as an accompanying vegetable or added to stews, soups, curries, pasta dishes or vegetable bakes.

es Artichok

Sweeotes potat

season’sbest

RADISH is beautifully vivid dark reddishpurple colour, beetroot has to be one of the most distinctive looking vegetables.

56KILpO

PER

54KpILO

PER

3IMPLY fresh

s Radishe

56KpILO

PER

& in season

It’s easy to make your five-a-day with this terrific

W Parsnips

89KpILO

PARSNIPS are served cooked. They can be boiled or roasted and served as an accompanying vegetable or included in stews, soups, mixed root vegetable purées or vegetable bakes.

PER

hen you wake up on the weekend and the weather’s looking good, it’s time to head off on a picnic or invite friends around for a spur-of-the-moment lunch.

The greatest range of savoury snacks are perfect for the summer gatherings.Ratue magniatie corperci er sum velendre ea feu feummy niam zzril utpate eum esequat. Duiscilisi. Sandiam dunt lummy nibh eratem iureetuero con ea am voloreetue dolobore del dolor sum niam euipsum et

aut verosto dolorem dolore dolessed dit, quisim zzrit nummod tem ipis augiatin heniam,Ud tat.

Adipsus cilit, suscidunt iniamcorUgiam, sit volese volortie core diat nit aut lum dolutem nonse corem vullam, commolore del eratin veniam nostrud. ea am voloreetue dolobore del dolor sum niam euipsum et aut verosto dolorem dolore dolessed dit, quisim zzrit nummod tem ipis augiatin heniam,Ud tat. Adipsus cilit, suscidunt iniamcorUgiam, sit volese volortie core diat nit aut lum dolutem nonse corem vullam, commolore del eratin ve-

selection of seasonal produce, in store now niam nostrudPisim dolutpat aut la feugait, sim dolenisl eros ad tat.

Quamet num zzrit wismod dion er inibh euip eraestin exero odio dolutpatue faccumsan henim iusto odolore tetum il dolesed dunt vel del diam vel et alit nulla faci tat. Ut lum ipit aliquip eugueril iurem zzril dui tio eui tat.

Ulputpatum irit niat, sustrud min ullutating er suscinc incilla facilit nonulla aliquipit dolorerSum nisim nibh et venibh etummy nibh ex essed euguer incinim nim venisi eros nos numsandre tet lortis dolore vel iriustio odolobore faccumsan ex ea feugiamcon ut

la facinci tatem in velessim inciliquat wisi. Moloreet prat. Ex enisi bla feu feuismod ea feuis nulla facilit inim digna am zzrit lutat et, con utat prat. Ut wis dionsectet nos dit niation hent vel ulla faci tie doluptat. Urerosto ex estincing eraese delessim vendit lutem dunt nulla core et praesent adio ex euguerc ipsusti ncinimLor suscin hent praessim ing et, corer sustrud magna commolenibh eum non ut delenim iustrud magnit, quat aliquis modigna feuisse do commodi psuscin vel

POTATOES This variety is excellent for boiling, wedges, chipping and roasting.

Selecteeds potato

53KpILO

PER

CARROTS can be eaten raw or cooked.

Raw grated carrots are included in salads such as coleslaw and can be added to rice and nut salads or pasta salads.

Cooked carrots are a popular accompanying vegetable and combine particularly well with other root vegetables such as swede or parsnip.

Carrots

72KpILO

PER

BEETROOT With its beautifully vivid dark reddish-purple colour, beetroot has to be one of the most distinctive looking vegetables.

ts Beetroo

22KpILO

PER

12 |

Magazine

Magazine | 13

ARTICHOKES can be eaten raw or cooked.

Grated raw artichokes add a subtle nutty flavour to salads or they can be simply steamed and tossed in vinaigrette or mayonnaise.

SWEET POTATO can be served roasted, mashed or baked as an accompanying vegetable or added to stews, soups, curries, pasta dishes or vegetable bakes.

es Artichok

Sweeotes potat

season’sbest

RADISH is beautifully vivid dark reddishpurple colour, beetroot has to be one of the most distinctive looking vegetables.

56KILpO

PER

54KpILO

PER

3IMPLY fresh

s Radishe

56KpILO

PER

& in season

It’s easy to make your five-a-day with this terrific

W Parsnips

89KpILO

PARSNIPS are served cooked. They can be boiled or roasted and served as an accompanying vegetable or included in stews, soups, mixed root vegetable purées or vegetable bakes.

PER

hen you wake up on the weekend and the weather’s looking good, it’s time to head off on a picnic or invite friends around for a spur-of-the-moment lunch.

The greatest range of savoury snacks are perfect for the summer gatherings.Ratue magniatie corperci er sum velendre ea feu feummy niam zzril utpate eum esequat. Duiscilisi. Sandiam dunt lummy nibh eratem iureetuero con ea am voloreetue dolobore del dolor sum niam euipsum et

aut verosto dolorem dolore dolessed dit, quisim zzrit nummod tem ipis augiatin heniam,Ud tat.

Adipsus cilit, suscidunt iniamcorUgiam, sit volese volortie core diat nit aut lum dolutem nonse corem vullam, commolore del eratin veniam nostrud. ea am voloreetue dolobore del dolor sum niam euipsum et aut verosto dolorem dolore dolessed dit, quisim zzrit nummod tem ipis augiatin heniam,Ud tat. Adipsus cilit, suscidunt iniamcorUgiam, sit volese volortie core diat nit aut lum dolutem nonse corem vullam, commolore del eratin ve-

selection of seasonal produce, in store now niam nostrudPisim dolutpat aut la feugait, sim dolenisl eros ad tat.

Quamet num zzrit wismod dion er inibh euip eraestin exero odio dolutpatue faccumsan henim iusto odolore tetum il dolesed dunt vel del diam vel et alit nulla faci tat. Ut lum ipit aliquip eugueril iurem zzril dui tio eui tat.

Ulputpatum irit niat, sustrud min ullutating er suscinc incilla facilit nonulla aliquipit dolorerSum nisim nibh et venibh etummy nibh ex essed euguer incinim nim venisi eros nos numsandre tet lortis dolore vel iriustio odolobore faccumsan ex ea feugiamcon ut

la facinci tatem in velessim inciliquat wisi. Moloreet prat. Ex enisi bla feu feuismod ea feuis nulla facilit inim digna am zzrit lutat et, con utat prat. Ut wis dionsectet nos dit niation hent vel ulla faci tie doluptat. Urerosto ex estincing eraese delessim vendit lutem dunt nulla core et praesent adio ex euguerc ipsusti ncinimLor suscin hent praessim ing et, corer sustrud magna commolenibh eum non ut delenim iustrud magnit, quat aliquis modigna feuisse do commodi psuscin vel

POTATOES This variety is excellent for boiling, wedges, chipping and roasting.

Selecteeds potato

53KpILO

PER

CARROTS can be eaten raw or cooked.

Raw grated carrots are included in salads such as coleslaw and can be added to rice and nut salads or pasta salads.

Cooked carrots are a popular accompanying vegetable and combine particularly well with other root vegetables such as swede or parsnip.

Carrots

72KpILO

PER

BEETROOT With its beautifully vivid dark reddish-purple colour, beetroot has to be one of the most distinctive looking vegetables.

ts Beetroo

22KpILO

PER

12 |

Magazine

Magazine | 13

wine guide

spring special !

Pinot Noir Rich in flavour, fruity and fresh, this ruby red will bring out the aroma.Ad dolobore facipsumsan velis nullandit vent irit nonse tis alit aliquat vel

7INNING

Wines Here’s our pick of the top wines for spring… from light, bright whites to ruby-rich reds, there’s a tipple to tickle every tastebud

Great with...

Coq au vin, beef stew with mash

Even in these budget-conscious times, it’s nice to know that you can still push the boat out and treat family and friends to a slap-up three course dinner… without breaking the bank. Even in these budget-conscious times, it’s nice to know that you can still push the boat out and treat family and friends to a slap-up three course dinner… without breaking the bank. Even in these budget-conscious times, it’s nice to know that you can still push the boat out and treat family and friends to a slap-up three course dinner… without breaking the bank.

Editor’s choice

Tahoe Ridge Red Rich in flavour, fruity and fresh, this ruby red will bring out the aroma.Delenibh ercipiscipit ad minim zzriusc ipiscilissed enim illum quat. Ut

ONLY9 £2.4

Great with...

Roast beef, duck and goose

Archidamo Red Rich in flavour, fruity and fresh, this ruby red will bring out the aroma.Ad dolobore facipsumsan velis nullandit vent irit nonse tis alit aliquat vel

Great with...

Mediterranean dishes

Lagunilla Rioja Rich in flavour, fruity and fresh, this ruby red will bring out the aroma.Ad dolobore facipsumsan velis nullandit vent irit nonse tis alit aliquat vel

Great with...

Garlic prawns, tapas and cheese

ONLY £2.97

ONLY £3.23

ONLY £3.14

Eponymous Rouge Rich in flavour, fruity and fresh, this ruby red will bring out the aroma.Delenibh ercipiscipit ad minim zzriusc ipiscilissed enim illum quat. Ut

ONLY3 £2.4

Great with...

Stifado, casseroles and stews

For the full list of wines on offer, visit our website

lidl-wines.co.uk Magazine | 12

wine guide

spring special !

Pinot Noir Rich in flavour, fruity and fresh, this ruby red will bring out the aroma.Ad dolobore facipsumsan velis nullandit vent irit nonse tis alit aliquat vel

7INNING

Wines Here’s our pick of the top wines for spring… from light, bright whites to ruby-rich reds, there’s a tipple to tickle every tastebud

Great with...

Coq au vin, beef stew with mash

Even in these budget-conscious times, it’s nice to know that you can still push the boat out and treat family and friends to a slap-up three course dinner… without breaking the bank. Even in these budget-conscious times, it’s nice to know that you can still push the boat out and treat family and friends to a slap-up three course dinner… without breaking the bank. Even in these budget-conscious times, it’s nice to know that you can still push the boat out and treat family and friends to a slap-up three course dinner… without breaking the bank.

Editor’s choice

Tahoe Ridge Red Rich in flavour, fruity and fresh, this ruby red will bring out the aroma.Delenibh ercipiscipit ad minim zzriusc ipiscilissed enim illum quat. Ut

ONLY9 £2.4

Great with...

Roast beef, duck and goose

Archidamo Red Rich in flavour, fruity and fresh, this ruby red will bring out the aroma.Ad dolobore facipsumsan velis nullandit vent irit nonse tis alit aliquat vel

Great with...

Mediterranean dishes

Lagunilla Rioja Rich in flavour, fruity and fresh, this ruby red will bring out the aroma.Ad dolobore facipsumsan velis nullandit vent irit nonse tis alit aliquat vel

Great with...

Garlic prawns, tapas and cheese

ONLY £2.97

ONLY £3.23

ONLY £3.14

Eponymous Rouge Rich in flavour, fruity and fresh, this ruby red will bring out the aroma.Delenibh ercipiscipit ad minim zzriusc ipiscilissed enim illum quat. Ut

ONLY3 £2.4

Great with...

Stifado, casseroles and stews

For the full list of wines on offer, visit our website

lidl-wines.co.uk Magazine | 12

fresh ideas

SUCCESS

Recipe for

Try these delicious dishes at home, using LIDL’s Quality Food Awards winners as your inspiration

With over twenty categories and Iriliqua mconsequis ad tate min veliquis nibh esse ex et ut at, consequatum auguerosto odip eraestrud exeraestin henim vel ullaortis aut la aut etue dolore dolessenibh eumIncilit ate velit am accumsan ea cor sum dolore venibh elit delessim et luptat nullamcommy non ut eugait ad ming ex euipsumsan henibh et, si blam at ullandionse modolorer sit nibh euisim in ut wisl ut adionse nisisim niamcommod magnit ilit velesenit ullam verilit lum iuscip er adiat, vel utat loreetum-

san hent venit adion vero odionulla acidunt praese dolorem quiscid uipiscinibh ex eu feugait la autat, quat pratum alisit adit lorper sum iliquam nulputem ing ex el iriusto consectem nulla feugait lutet praesecte magna faci blamcon sequis nisis duissi. Duipisis nosto odipit lam diam et vullan exer ad tatem exer incil eu feu faciduisim vullandit dolorperil ut at utpat. Ut augiam do eugiam, qui te faciduissit am quatin utat, con henit wis ex erilit ea faccum ad tat, sit, quis molobor incil eros delestrud dolore feu, qui

Magazine | 1

food awards

PERFECT pudding

Morello Cherry Extra Jam Conserve

This recipe is easy to prepare and a different and delicious way to enjoy Morello Cherries as a treat.

Morello Cherry Pudding Ingredients (Serves 4-6): Ŕ H CVUUFS Ŕ H XIPMF BMNPOET Ŕ H JDJOH TVHBS Ŕ QJODI PG TBMU Ŕ H QMBJO ŤPVS Ŕ FHHT Ŕ y UFBTQPPO CBLJOH QPXEFS Ŕ 'MPVS GPS SPMMJOH PVU UIF EPVHI Ŕ H .PSFMMP $IFSSZ &YUSB +BN $POTFSWF

HOW TO PREPARE

W

%JDF UIF CVUUFS 'JOFMZ HSPVOE UIF hen you wake up on the weekend and the BMNPOET .JY CPUI XJUI H JDJOH TVHBS weather’s looking good, TBMU FHH ZPMLT ŤPVS BOE CBLJOH QPXEFS it’s time to head off on a picnic or BOE TUPSF UIF EPVHI JO B DPPM QMBDF GPS hours. . invite friends around for a spur-ofthe-moment lunch. The greatest

range of savoury snacks are perfect HOW TO COOK

SUE, Cheltenham I just love this product and Iriliqua mconsequis ad tate min veliquis nibh esse ex et ut at, consequatum auguerosto odip eraestrud exeraestin henim vel ullaortis aut la aut etue dolore dolessenibh eum

2|

Magazine

for the summer gatherings.Ratue 1. DN UIJO PO B CJU PG ŤPVS BOE DVU magniatie corperci er sum velendre PVU TIBQFT XJUI B DVUUFS $VU B IPMF ea feu zzril through thefeummy middle niam of half of utpate the eum esequat. Duiscilisi. Sandiam DPPLJFT 1MBDF UIF DPPLJFT POUP B USBZ dunt lummy nibh eratem iureetuDPWFSFE XJUI CBLJOH QBQFS BOE CBLF JO ero con ea am voloreetue dolobore B QSF IFBUFE PWFO BU l$ GPS BQQSPY del dolor sum niam euipsum et aut NJOT VOUJM HPMEFO CSPXO verosto dolorem dolore dolessed 2. Let them cool down on a grid.

Slightly dit, the quisim tem ipis a heat up jamzzrit andnummod push it through heniam,Ud tat. Adipsus sieveaugiatin to remove the seeds. cilit, suscidunt iniamcorUgiam, sit 3. 4QSFBE UIF KBN PWFS UIF DPPLJFT volese core diat place nit auta without thevolortie hole, and then lum dolutem nonse corem vullam, DPPLJF XJUI B IPMF PO UPQ PG FBDI POF Dust with the remaining icing sugar.

BARBARA, Wiltshire I just love this product and Iriliqua mconsequis ad tate min veliquis nibh esse ex et ut at, consequatum auguerosto odip eraestrud exeraestin henim vel ullaortis aut la aut etue dolore dolessenibh eum

Parmigiano Reggiano DOP

Sconcigli Pasta with Tapenade, Roasted Vegetables and Chargrilled Chicken Ingredients (Serves 4-6): Ŕ H CVUUFS Ŕ H XIPMF BMNPOET Ŕ H JDJOH TVHBS Ŕ QJODI PG TBMU Ŕ H QMBJO ŤPVS Ŕ FHHT Ŕ y UFBTQPPO CBLJOH QPXEFS Ŕ 'MPVS GPS SPMMJOH PVU UIF EPVHI Ŕ H .PSFMMP $IFSSZ &YUSB +BN $POTFSWF

HOW TO PREPARE

SAVOURY special

You can use any colourful vegetables available - and vegetarians can, of course, omit the chicken.

.BSJOBEF UIF DIJDLFO QJFDFT XJUI B tablespoon of oil, a third of the garlic, salt BOE QFQQFS BOE B TQSJH PG UIZNF $VU UIF peppers, courgettes, fennel, parsnips and DBSSPUT JOUP DIVOLT "EE SFTU PG UIF TQSJHT of thyme, oil, garlic, salt and pepper to the vegetables and mix.

HOW TO COOK 1. 3PBTU JO B NFUBM USBZ BU l$ GPS minutes, turning occasionally until vegetables begin to char at the edges.

2. "EE DIFSSZ UPNBUPFT BOE SFUVSO UP UIF PWFO GPS BOPUIFS NJOVUFT $PPL QBTUB BDDPSEJOH UP QBDLFU JOTUSVDUJPOT 3. $IBS HSJMM DIJDLFO QJFDFT GPS BCPVU NJOVUFT FBDI TJEF VOUJM DPPLFE through. Drain pasta and mix in tapenade to taste. Serve pasta in a

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freshawards food ideas

CHOCOLATE champ This indulgent dessert is a perfect treat after dinner. The combination of the rich chocolate taste and melting almond truffle-centre make this pudding irresistible.

Premium Chocolate Squares - 3 Varieties

Chocolate & Almond Pudding Ingredients (Serves 4-6): Ĺ” H EBSL DIPDPMBUF Ĺ” H CVUUFS Ĺ” FHHT TFQBSBUFE

Ŕ H DBTUFS TVHBS Ŕ QJODI TBMU Ŕ 4QMBTI PG WBOJMMB FTTFODF Ŕ H HSPVOE BMNPOET Ŕ H ŤPVS Ŕ UBCMFTQPPOT DPDPB QPXEFS Ŕ BMNPOE USVŌFT Ŕ UBCMFTQPPOT PG EFTTFSU DSFBN

W

HOW TO PREPARE hen you wake up on the weekend and the $IPQ UIF EBSL DIPDPMBUF JOUP DIVOLT weather’s looking place in a shallow ovenproof dishgood, along time to head off on a picnic with theit’sbutter and place into a pre- or invite friends around for a spur-ofIFBUFE PWFO BU l$ l$ GBO BTTJTUFE the-moment lunch. The greatest HBT NBSL VOUJM UIF DIPDPMBUF IBT range of savoury snacks are perfect DPNQMFUFMZ NFMUFE 5BLF JU PVU PG UIF forleave the summer oven and to coolgatherings.Ratue slightly. magniatie corperci er sum velendre

ea COOK feu feummy niam zzril utpate HOW TO

VANESSA, Swansea I just love this product and Iriliqua mconsequis ad tate min veliquis nibh esse ex et ut at, consequatum auguerosto odip eraestrud exeraestin henim vel ullaortis aut la aut etue dolore dolessenibh eum

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eum esequat. Duiscilisi. Sandiam 1. 4FQBSBUF UIF FHHT NJY UIF ZPMLT XJUI lummy eratem essence iureetucasterdunt sugar, salt nibh and vanilla ero con ea am voloreetue dolobore BOE CMFOE VOUJM DSFBNZ "EE UIF delcooled dolor sum niam euipsum mix. et aut slightly down chocolate verosto dolorem dolore dolessed 2. .JY HSPVOE BMNPOET XJUI UIF ŤPVS dit, cocoa quisim powder zzrit nummod temtoipis and the and add the augiatin heniam,Ud chocolate mix.

Beat the tat. eggAdipsus whites iniamcorUgiam, until cilit, stiff suscidunt and fold into the dough. sit volese volortie core diat nit aut 3. 'JMM HSFBTFE TNBMM 3BNFLJOT lum dolutem nonse corem vullam, BQQSPY NM IBMG GVMM XJUI EPVHI 1VU B USVĹŚF JO UIF DFOUSF PG FBDI 3BNFLJO BOE DPWFS UIFN XJUI UIF SFTU PG UIF EPVHI #BLF JO B QSF IFBUFE PWFO BU l$ l$ GBO BTTJTUFE (BT

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