Tesco magazine – April 2016 by Tesco magazine

APRIL 2016 J AANPURAI LR Y 2 021061 6

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APRIL 2016

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Food 9 IN SEASON

Welcome April’s freshest produce into your kitchen

16 VARIETIES

The new season is putting us in a spring clean frame of mind, but rather than undertaking a major overhaul (frankly, who has the time?) we’re focusing on the small things we can do that make a difference. Our ‘Joys of spring’ feature offers loads of little ways to make you feel great this month, from creating wall art with your much-loved photos to the simple act of putting crisp new sheets on the bed. We’ve got quick ideas for breathing new life into your rooms at home, plus loads of lighter eating recipes, including our fresh, feel-good weekend menu, which finishes with an unexpectedly brilliant, and luxuriously silky, avocado and chocolate mousse (puds don’t get much more nutritious than this!). Caroline Shaw, ACTING EDITOR

The team EDITORIAL Acting editor Caroline Shaw Deputy

editor Jo Wooderson Managing editor Tania Sansom Senior sub editor Lauren Hoffman Senior digital editor (food) John Gregory-Smith Senior digital editor (lifestyle) Louise O’Connell Deputy digital editors Elli Donajgrodzki, Tara Booth Content managers Martha Burton, Simron Chana Social media manager Sophie Taylor Creative solutions editor Alison Fordy ART Art director David Jenkins Senior art editors Nina Brennan, David Jackson Senior designer Jade Cooper-Collins Designers Jack Huntley, Alexandra Whitfield Junior designer India Jackson ADVERTISING AND COMMERCIAL Tesco Media @ dunnhumby (tescomedia.com) Head of publications Matthew Sims 01992 314 326 Senior client directors Alan Davis 01992 314 320, Tom Glenister 01992 314 254 Client directors Douglas Bonn 01992 314 253, Amanda Crofts 01992 314 227, Lorraine Davies 01992 314 256, Laura Monteiro 020 8832 7233 Client manager Nicky Rai 01992 314172 Promotions and projects managers Susan Leydon 01992 314 318, Chris Kent 020 8832 9843 CONTENT AND PUBLISHING Editorial director Maureen Rice Content director Helen Johnston Acting head of food Jenny McIvor Group art director Iona Newton Business director Christina da Silva Senior account director Jessica Haigh Senior account manager Suzanne Ashley-Tagoe Account manager Kay Daylami Account executive Cherokee Seebalack PRODUCTION Production director Vanessa Salter Production manager Sarah O’Neill WITH THANKS TO Rosalind Cassels, Katrina Harper-Lewis, Lucy King, Rachel Linstead, Bruno Macdonald, Aisha Singleton, Julie Stevens, Dorinda Talbot, Lucie Tobin, Michaela Twite and Attalia Yaacov-Hai TESCO Head of content and conversation Emma Arnold Publishing Manager Cintia Welch CEDAR COMMUNICATIONS CEO Clare Broadbent Creative director Stuart Purcell Digital director Robin Barnes Business development director Hannah Saunders Financial director Jane Moffett

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For more information about responsible drinking, visit www.drinkaware.co.uk

Join the conversation Tesco magazine, Cedar Communications, 85 Strand, London WC2R 0DW tesco@tescomagazine.co.uk twitter.com/tescoliving; twitter.com/tescofood facebook.com/tesco

We look at cured meats from around the world

18 WHAT’S IN STORE

Our pick of the month’s best food and drink buys

38 SPRING CLEAN A light weekend menu that’s filled with fresh, nutritious ingredients

46 CATCH OF THE DAY

Simple yet impressive fish and seafood dishes

51 DINNER FOR TWO

Deliciously cosy meals for one or two

54 RULE THE ROAST

Enjoy a meat-free Sunday lunch

56 LIGHT FANTASTIC

Gorgeous low-cal recipes from Kathryn Bruton’s new book Skinny Soups

59 EVERYDAY EASY

Satisfying, fuss-free midweek family meals

65 TROLLEY DASH Mouthwatering dinners that are quick and easy

67 MASTERCLASS Learn to make a classic lemon tart with our step-by-step guide

71 BOTTLE BANK Discover great wines to enjoy this spring

73 MAKE MORE OF IT

Inventive ideas for using up your leftovers

96 RECIPE INDEX

All of this issue’s recipes in one handy place

Co n t ents

Family

24 THE JOYS OF SPRING

Uplifting ideas to re-energise your life and boost your mood

30 ON YOUR MARKS Get involved with Cancer Researchâ&#x20AC;&#x2122;s Race for Life

77 TESTING TIMES Expert advice to help children of all ages with exams and assessments

COVER PHOTOGRAPHY GARETH MORGANS FOOD STYLING BIANCA NICE PROP STYLING JENNY IGGLEDEN

Living 7 JOIN THE CONVERSATION

87 MONEY LOOKOUTS

34 WORK THE ROOM

91 NOTEBOOK

Your letters, tweets and emails

Spruce up your living spaces with these clever decorating ideas

80 BEAUTY SCHOOL

Get back to basics with our make-up how-to

85 BEAUTY CONFIDENTIAL Readers test hairremoval products

How to stay one step ahead of ever more sophisticated scammers Make the most of your month with our pick of events, plus the usual savvy tips and tricks

94 PRIZE DRAW

Win a brilliant family activity holiday to the South of France

98 BISCUIT TIN

Grab a cuppa and enjoy these bite-size reads

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BERRY NICE Thank you for your delicious Strawberry and vanilla cupcakes recipe [Make It Special, February] – I couldn’t wait to try it out. Needless to say, the dozen cupcakes I made didn’t last 24 hours with teenage twins in the house! It’s sure to be a family favourite for years to come. Sarah Cole, Somerset

STA

R WASTE NOT LETTER I was born during WWII and brought up on rations, and my mother’s home economics teaching has stood me in good stead. Despite living on the poverty line most of my adult life, I have always managed to put meals on the table, and the recipes and tips in your magazine add variety to my diet. I always look forward to trying new ways of cooking without ingredients that cost a fortune. My mother instilled in me the need to keep the larder stocked up with ingredients such as dried peas, beans, barley, lentils, rice and oatmeal.‘Waste not, want not’ is my motto. Thank you again for a splendid magazine. Elizabeth Thurgood, Devon

ON THE QUIET I’ve just read your brilliant article, Turn down the volume [February]. Thank you! I suffer from tinnitus and find it hard to function with lots of noises coming at me, which is difficult as I have three children. I try to find peaceful places with low-level ‘quiet’ sounds: wind rustling in trees, a crackling campfire, a stream running over a weir or rain on tent canvas. I disappear into the sound and it’s extremely

therapeutic. I have accepted my tinnitus, but it’s nice to get an occasional escape from it. Kay Taylor, Kent SUPER BOWL Your Crispy tofu noodle bowl [Trolley Dash, February] caught my eye. My daughter recently became vegetarian so we’re on the lookout for new ideas. I had never cooked with tofu before, but the dish was simple to make and the result was fresh, healthy and tasty. Thanks! Helen Stammers, Hertfordshire

What’s trending on Tesco Instagram, Twitter and Pinterest Pinterest @TescoFood Sticky tamarind chicken – perfect party food.

Instagram @TescoFood This zingy salmon burger is spicing up the day.

Twitter @TescoFood Freshly baked cinnamon pastries. Heavenly.

Keep in touch with us on Twitter at @TescoFood

160

CALORIES. *

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ALMONDS. SNACKING GOOD.

A pr i l h ar v e s t

in season T H E M O N T H M O ST FA M O U S F O R I T S S H OW E R S A L S O D E L I V E R S A H O ST O F V I B R A N T, F R E S H PRO D U C E

Rainbow chard This leafy green is easily identified by its beautiful, multicoloured stems. Rainbow chard has a sweet, nutty flavour similar to spinach, and holds its shape and pigment during cooking. Cook the leaves and stalks separately, as the stalks take longer. Try it in place of spinach in a veggie lasagne, or stir-fry with garlic, chilli and ginger and serve with steamed fish for a quick, nutritious dinner.

R A I N B OW C H A R D W I T H RAISINS AND PINE NUTS

Serves 4 Takes 25 mins Cost per serve £1·34

* *

400g (13oz) rainbow chard, stems chopped into 3cm (1in) pieces, large leaves halved, smaller leaves left whole

3 tbsp pine nuts 2 tbsp olive oil 1 tbsp butter 1 large red onion, thinly sliced 2 garlic cloves, thinly sliced ½ tsp nutmeg 100g (3½oz) golden raisins

1 Blanch the chard stems in a pan of boiling water for 2 minutes. Drain, refresh in ice-cold water, then drain again. 2 In a small, dry frying pan, toast the pine nuts for 1-2 minutes, until golden. Remove from the heat and set aside. 3 Heat the oil and butter in a large pan with a pinch of salt. Add the onion; cook over a low heat for 10-12 minutes, until softened. 4 Add the garlic and nutmeg and cook for 1 minute. Add the raisins and chard stems with 3 tbsp water. Season well. Cook for about a minute, then add the chard leaves and cook until wilted. Serve immediately, scattered with the toasted pine nuts. Each serving contains Energy

1009kJ 242kcal 12%

Fat

Saturates

Sugars

Salt

16g 3g 20g 0·8g 23% 16% 22% 14%

of the reference intake. See page 96. Carbohydrate 23g Protein 4g Fibre 1g

For more leafy green recipes, visit tesco.com/realfood

C H I C K E N A N D F E N N E L R AG O U T WITH CRISPY LEMON AND H E R B P OTATO E S Serves 4 Takes 1 hr Cost per serve £2·63

Fennel Fennel has a bulbous white head with edible, feathery, green fronds and a distinctive aniseed taste. If you find the flavour of raw fennel a little intense, try cooking it – heat mellows the taste and it becomes soft and caramelised. Try it raw, adding crisp slices to a salad with peppery leaves and citrus fruit. Or enjoy it roasted with potatoes, tomatoes and olive oil for a tray of veggies infused with a delicate liquorice flavour.

* *

750g (1½lb) new potatoes, larger ones halved 3 tbsp olive oil 1 tsp fennel seeds 1 lemon, zested and juiced 6 large skinless and boneless chicken thighs, fat trimmed 2 tbsp plain flour 2 large fennel bulbs, thickly sliced, fronds reserved 175ml (6fl oz) white wine 300ml (½pt) chicken stock 75g (3oz) light soft cheese handful fresh dill, chopped

1 Preheat the oven to gas 7, 220°C, fan 200°C. In a roasting tin, toss the potatoes with 1 tbsp of oil, the fennel seeds and the lemon zest. Season well. Roast for 40 minutes, shaking the tin halfway through.

For more fennel recipes, go to tesco.com/realfood

2 Dust the chicken using half the flour; season well. Heat 1 tbsp of oil in a cast-iron casserole dish or a large, lidded frying pan over a medium-high heat. Sear the chicken on both sides until golden, then transfer to a plate and set aside. Add the remaining oil to the pan, then fry the fennel for 5 minutes. 3 Scatter the remaining flour over the fennel and toss to coat. Stir in the wine and stock, scraping up any meaty bits from the bottom of the pan with a wooden spoon. Return the chicken and any juices to the pan and bring to the boil. Reduce the heat to low, then cover and simmer for 20 minutes. 4 Remove the lid and turn off the heat. Stir in the lemon juice and soft cheese with a little more seasoning. Scatter over the dill and leave to stand for 5 minutes. 5 Shred the chicken using two forks, then scatter over the fennel fronds. Serve with the roasted potatoes. Each serving contains Energy

2364kJ 564kcal 28%

Fat

Saturates

27g 7g 39% 36%

Sugars

Salt

7g 8%

1·5g 25%

of the reference intake. See page 96. Carbohydrate 41g Protein 35g Fibre 3g

A pr i l h ar v e s t Amber and rosso tomatoes These sweet tomatoes are ripened and sold on the vine. Amber tomatoes have a fruity taste, while rosso are aromatic and well-rounded. Serve raw in salads, or roast on the vine and drizzle with garlic oil.

* *

H E R BY TO M ATO, AVO C A D O A N D B U LG U R W H E AT S A L A D Serves 4 Takes 35 mins Cost per serve £2·11 240g (8oz) bulgur wheat, rinsed 1 vegetable or chicken stock cube 1 ripe avocado, halved and sliced ½ cucumber, cut into half moons 75g (3oz) radishes, thinly sliced ½ x 31g pack fresh flat-leaf parsley, roughly chopped ½ x 31g pack fresh basil, leaves only, half torn, half left whole 1 cress punnet, trimmed 2 x 425g packs amber and rosso vine-ripened tomatoes, halved For the dressing 1 tbsp light soy sauce 1 lime, zested and juiced 2 tbsp fish sauce (or more light soy sauce) 2 tbsp rice wine vinegar 1 tbsp clear honey

1 Put the bulgur wheat in a pan with the stock cube and cook following the pack instructions. Drain and set aside to cool a little. 2 Meanwhile, make the dressing. In a small jug or bowl, whisk the light soy sauce, half the lime juice, fish sauce (or soy sauce), vinegar and honey with 1 tbsp water. Season with freshly cracked black pepper. Set aside until needed. 3 Put the avocado in a bowl and pour over the remaining lime juice. Tip the bulgur wheat onto a serving platter, then top with the cucumber, lime zest, radishes, parsley, avocado, torn basil and cress. Add the tomatoes, then drizzle over the dressing and scatter over the whole basil leaves. Each serving contains Energy

1493kJ 356kcal 18%

Fat

Saturates

Sugars

Salt

10g 2g 13g 1·9g 14% 11% 14% 32%

of the reference intake. See page 96. Carbohydrate 60g Protein 11g Fibre 8g

For more tomato recipes, visit tesco.com/realfood

nobody squeezes more nuts in

More taste, more protein, more energy. At our very own factory here in the UK, we can squeeze a lot more nuts into our nut butters because we donâ&#x20AC;&#x2122;t add palm oil or sugar. Better for you, and better for the orangutans.

meridian: nuts about nuts

A pr i l h ar v e s t

Atlantic Blue blueberries Aromatic and sweet, Atlantic Blue blueberries make a great snack. Grown in Spain, these are twice the size of regular blueberries. Blend in a smoothie with yogurt and honey, or use to make fruity muffins.

* *

B L U E B E R RY C R U M B L E S Q UA R E S Makes 15 Takes 1 hr 10 mins Cost per serve 26p oil, for greasing 200g (7oz) golden caster sugar 375g (12oz) plain flour 1 tsp baking powder 2 limes, 1 zested, both juiced 225g (7½oz) cold unsalted butter, diced 1 egg 2 tbsp oats 3 tbsp desiccated coconut 100g (3½oz) demerara sugar 4 tsp cornflour 1 tsp vanilla extract 500g (1lb) Atlantic blueberries

1 Preheat the oven to gas 6, 200°C, fan 180°C. Oil a 30cm x 20cm (12in x 8in) tin. Put the sugar, flour and baking powder in a food processor. Pulse to combine. Add a pinch of salt and the lime zest, pulse briefly, then add the butter and egg. Pulse until it forms a crumble-like mix. (Or tip the sugar, flour and baking powder in a bowl. Rub in the butter to make a breadcrumb texture. Stir in a pinch of salt and the egg.) 2 Tip half the crumble into the prepared tin. Press down to make a firm base. Stir the oats and coconut into the remaining crumble. 3 Set aside 1 tbsp of demerara. Tip the rest into a bowl with the cornflour, vanilla and lime juice. Mix in the berries, reserving 12 for the top. 4 Spread the mixture evenly over the base, then top with the remaining crumble, reserved blueberries and remaining demerera. Bake for 50-55 minutes, or until the top is golden and the fruit has begun to burst. Remove from the oven and leave to cool. Cut into squares. Each serving contains Energy

1409kJ 337kcal 17%

Fat

Saturates

Sugars

Salt

16g 9g 25g 0·2g 22% 45% 28% 3%

of the reference intake. See page 96. Carbohydrate 48g Protein 4g Fibre 2g

For more blueberry recipes, visit tesco.com/realfood

Horseradish Fresh horseradish root gives dishes a deliciously fiery kick. Although traditionally eaten in a creamy sauce with beef, horseradish also works well with fish, or earthy vegetables such as beetroot. Add a small amount of grated horseradish to a potato salad to liven up the taste. When cooking with horseradish, add it towards the end to ensure it keeps its punchy flavour.

* *

P OTATO, H O R S E R A D I S H A N D S P R I N G O N I O N R Ö ST I Serves 4 Takes 1 hr 20 mins Cost per serve 40p 1kg (2lb) waxy potatoes, such as Charlotte, grated 6 spring onions, finely chopped 1½ tbsp grated fresh horseradish 2 tbsp butter, melted oil, for frying

1 Put the grated potato in a clean tea towel or muslin and squeeze out as much moisture as you can. Tip into a bowl with the spring

onions, three-quarters of the horseradish and half the butter. Season well. Divide the mixture into 12 and shape into patties. 2 Heat the remaining butter and a little oil in a large frying pan over a medium heat, until foaming. Fry the röstis in batches for 2-3 minutes on each side, until cooked through and golden. Add a little more butter and oil between batches, if needed. Drain on kitchen paper. Serve hot. Each serving contains Energy

1108kJ 263kcal 13%

Fat

Saturates

10g 4g 14% 22%

Sugars

Salt

4g 5%

0·3g 5%

of the reference intake. See page 96. Carbohydrate 41g Protein 5g Fibre 4g

Top tip

For the perfect Sunday lunch, serve the rösti with roast beef and horseradish cream. Simply mix 4 tbsp soured cream with ½ tbsp grated horseradish.

Also in season... Cucumbers are great now – try them in a chilled soup at tes.co/greengazpacho

For more horseradish recipes, visit tesco.com/realfood

WORDS ROSALIND CASSELS RECIPES LUCY NETHERTON PHOTOGRAPHY SAM STOWELL FOOD STYLING JOY SKIPPER PROP STYLING LYDIA BRUN

April h arv est

cured meat W H E T H E R PI L E D H I G H O N A C H A RC U T E R I E B OA R D O R S C AT T E R E D OV E R A PI Z Z A , C U R E D M E AT I S M U C H L OV E D F O R I T S R I C H , S AVO U RY F L AVO U R

C O OK

Taste varies based on the meat, seasoning and drying period – some are salty, while others are sweet. If you’re making up a sharing platter, aim for a few varieties to sample the breadth of flavour.

Once you’ve opened your pack of cured meat, store any leftover slices in an airtight container in the fridge. This will prevent the delicate meat from drying out.

As it has gone through a curing and drying process, most cured meat requires no further cooking (check pack for info). Although some varieties, such as chorizo, make a flavoursome addition to hot dishes.

VALERIA BERETTA, TESCO CURED MEAT SUPPLIER How long has your company been producing cured meats? My company, Beretta, was established in 1812 by my greatgreat grandfather, and more than 200 years on we’re still going. We have 19 sites across Italy producing meat from specific regions with protected designation of origin (PDO) status. And for the last 20 years, we’ve worked exclusively with Tesco in the UK. What’s the secret to great-tasting cured meat? Expertise is key. Our recipes have been passed down from generation to generation. We are also passionate about what we do, and ensure excellent welfare for our animals. The best ingredients for quality meat are excellent raw materials, know-how and time taken for the curing process. How is cured meat different? Curing is a traditional method of preserving meat with salt being the key ingredient. This draws out the water and prevents it from spoiling. Some varieties are also smoked, which changes the colour, texture and flavour. Do you have a favourite variety? Bresaola is absolutely delicious with a drizzle of olive oil, balsamic vinegar and some Parmesan shavings. It’s a very quick dish that never fails to impress. Milano Salami, from my home region in Italy, is amazing, too. I often had it as a snack growing up, so it brings back many happy childhood memories. 16

S T OR E

A S PA R AG U S A N D P R O S C I U T TO B A K E Makes 4 Takes 20 mins Cost per serve 90p 2 vines cherry tomatoes 1 tbsp olive oil 2 tsp balsamic vinegar 150ml (5fl oz) double cream 1 egg, beaten 6 prosciutto slices, halved 12 asparagus spears, trimmed 1 tbsp breadcrumbs 1 tbsp Parmesan, finely grated ciabatta, to serve

For more delicious cured meat recipes, visit tesco.com/realfood

1 Preheat the oven to gas 7, 220°C, fan 200°C. Put the tomatoes on a baking tray and toss with half the oil and vinegar. Roast for 5-10 minutes. 2 Meanwhile, mix the cream and egg in a bowl. Wrap a slice of prosciutto around each asparagus spear and arrange in a baking dish. Brush with the remaining oil, then pour in the egg mixture. Bake for 6 minutes, or until just set and golden. 3 Scatter over the breadcrumbs and Parmesan. Bake for a further 1-2 minutes. Serve with the tomatoes and ciabatta. Each serving contains Energy

1299kJ 315kcal 16%

Fat

Saturates

28g 15g 40% 75%

Sugars

Salt

2g 2%

1·2g 20%

of the reference intake. See page 96. Carbohydrate 5g Protein 11g Fibre <1g

WORDS ROSIE CASSELS RECIPE JEN BEDLOE PHOTOGRAPHY SAM STOWELL FOOD STYLING EMMA JANE FROST PROP STYLING JENNY IGGLEDEN

C HO O S E

Va r i e ti e s PROSCIUTTO

Made from the hind leg of a pig, prosciutto is a delicate Italian ham that has been seasoned, cured, air-dried and thinly sliced. It’s best enjoyed straight from the pack, when it’s most tender, as its texture toughens when heated. For a quick canapé, try it wrapped around breadsticks with a drizzle of balsamic glaze.

CHORIZO

MILANO SALAMI

A type of pork sausage, Milano salami is aged for at least 55 days to attain a dark colour, dense texture and intensely rich flavour. When sliced, Milano salami has a deep red interior speckled with white fat. Serve at room temperature with fresh bread, olives and mozzarella.

Pimento and chilli give this type of salami its orangered colour and fiery flavour. Popular in Spanish and Mexican recipes, chorizo produces a garlicky fat when cooked, which forms a great base for sauces. Try gently frying in a pan with butter beans and sliced new potatoes for a quick supper.

SERRANO

BRESAOLA

A topside of beef that has been salted and air-dried for up to three months, bresaola is lean and dark with a light marbling of fat. Rich, full-bodied and flavoursome, it’s great tossed in a quick salad with romaine lettuce, radishes and a garlic and Dijon mustard dressing.

Similar to prosciutto, but of Spanish origin, serrano is a finely sliced salted and cured ham, aged anywhere between 6-18 months. It has a strong and nutty flavour, and is perfect for an antipasti board. Serve at room temperature to appreciate its full taste and aroma.

Viva España Try our Spanish-inspired Chorizo and prawn fried rice at tes.co/chorizofriedrice

what’s in store O U R PI C K O F T H I S M O N T H ’ S M O ST E XC I T I N G F O O D A N D D R I N K B U YS

VEG OUT

Give your next gathering the flexitarian treatment with these tempting vegetarian bites. Tuck into: Minted Broad Bean and Feta Bake, £1·50/260g (58p/100g); Spinach & Mushroom Pastry, £1·50/200g (75p/100g); Vegetable & Honey Puff Pastry Plait, £1·50 for 2 (75p/100g); and finest* Beetroot Croquettes, £2·25/280g (80p/100g).

GET FIGGY WITH IT

Sweet South African Figs are in season now. Try them with Greek yogurt, blue cheese or Parma ham.

ON A ROLL

Why make dessert when you can cheat? finest* Raspberry Roulade, £4/478g (84p/100g), is a gorgeous combination of berries, whipped cream and an amaretti crumb – pudding perfection.

When it comes to a celebration, prosecco has stolen Champagne’s thunder as the fizz of choice. Plaza Centro Prosecco Magnum, £12·50/150cl, is a lively sparkling wine from Veneto, Italy. At twice the size of a standard bottle, it’s ideal for larger get-togethers. Stocks are limited, so pick up a bottle while you can. 18

POT STARS

Tuck into a nutritious carb-free snack on-the-go with these filling protein pots. Choose from Edamame, Spinach and Teriyaki, £1·25/100g, and Egg and Spinach, £1·50/100g.

CHEAT’S

MAKE MINE A MAGNUM

CORNER

Embrace the blended breakfast trend by kick-starting your day with a vitamin-packed smoothie. Whizz up this convenient Strawberry & Banana Smoothie Mix, £2/500g (40p/100g),

with coconut water, juice, milk or yogurt.

B e s t food buys

A CUT ABOVE

TOP OF THE MORNING Sweeten your porridge naturally with this new Breakfast topper, £1·50/350g (43p/100g), which contains pineapple, peach, mango and strawberry pieces.

For a top-notch steak, such as this 21-days-matured marbled ribeye, check out the new Boswell Farms range. Simply brush with oil and seasoning, then pan-fry for a few minutes on each side until browned on the outside and pink in the middle. Don’t forget to let it rest! See in store for details.

LO LOCVE AL

CROWDIE PLEASER

Introduced to the Highlands by the Vikings, Black Crowdie, £2·12/110g, is making a welcome return to the Scottish cheeseboard. Rolled in oatmeal and crushed peppercorns, it has a pleasant tangy flavour with a soft, creamy texture. Available from the counter in Scottish stores, only.

BOXING CLEVER

For a great-value way to enjoy fine wine, pick up a pre-packed case of finest* South African Wines. Each bargain box contains four specially selected bottles (two white, two red) for just £16·50. Cheers!

WHIPPED INTO SHAPE

Inspired by traditional ice-cream parlours, these hand-finished dairy ice creams are a real treat. Try Scoop Black Forest and Scoop Strawberries & Cream, £2·75/900ml (31p/100ml) each.

CHICKEN TONIGHT

Roasting a chicken upright on a can of beer may sound a little unusual, but this American cooking method delivers a juicy, tender bird with a subtle hoppy taste. This half-bird version is infused with an ale brine and coated with herbs for extra flavour. Beer Can Chicken, £4/725g (55p/100g)

Find these products in store, or buy online at tesco.com/groceries

B e s t food buys

TAKE

WORDS LAUREN HOFFMAN PHOTOGRAPHY JONATHAN KENNEDY FOOD STYLING KATHY KORDALIS PROP STYLING REBECCA NEWPORT

BAKE MY DAY

New finest* Roasted Hazelnut, Belgian Chocolate and Oat cookies, £1·50 for a pack of 4 (38p each), are baked daily in store for that perfect, crumbly texture and homemade taste.

NEW YORK STATE OF MIND

If there’s one thing the Big Apple does well, it’s a sandwich. Recreate a New York classic at home by filling finest* Marbled Rye, £1/600g (17p/100g), with Ready to Eat New York BBQ Pulled Pork, £1·80/130g (£1·38/100g), and American Style Coleslaw, £1/250g (40p/100g).

JUST SOUP-ER

From clear broths to chunky bowls, soup is having its moment in the spotlight. We can’t get enough of these inspiring new flavours from the finest* range: Beef, Ale & Barley, Chicken, Coconut and Wild Rice, Chicken and Leek, £2·50/600g (42p/100g) each.

TRUE BLUE

These deliciously juicy Rosedene Farms blueberries are ideal for snacking, baking and more. Try them tossed with other berries in a fresh and colourful fruit salad.

NAAN BETTER

Get your Indian fix the lighter way, with new Healthy Living South Indian Curry with Pilaf, £2/400g (50p/100g), and finest* Sultana and Coconut Peshwari Naan, £2/205g (98p/100g).

LET US SPRAY

With only two calories per spritz, these new oil sprays are a healthier way to cook. Great for frying, greasing, basting and more. Pure Rapeseed Oil, £1·50/200ml (75p/100ml) Olive Oil, £1·69/200ml (85p/100ml)

Find these products in store, or buy online at tesco.com/groceries

Fresh ideas

Introducing Willow Farms, a new and exclusive brand at Tesco

The Willow Farms range of chicken is now in store at Tesco. The brandâ&#x20AC;&#x2122;s great-value products include quality, whole chickens and versatile cuts, such as drumsticks and chicken breast, which can all be used to make delicious dinners the family will love. 22

ADVERTORIAL B AC O N -W R A P P E D R OA ST C H I C K E N W I T H LEMONS AND POTATO E S Serves 4 Takes 1 hr 30 mins 1 Willow Farms chicken 6-8 rashers back bacon 2 lemons 2 onions, quartered 4 large carrots, quartered 500g (1Ib) baby potatoes 8 garlic cloves 1 tsp dried mixed herbs

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the chicken in a roasting tin and arrange the bacon rashers over the breast, overlapping them slightly. 2 Cut 1 lemon in half and put half in the breast cavity. Roughly chop the remaining 1½ lemons. 3 Arrange the lemons, onions, carrots, potatoes and garlic in the roasting tin around the chicken. Add 4 tbsp cold water.

Scatter over the herbs and a little seasoning. 4 Roast for 30 minutes, then cover the breast with kitchen foil to prevent it drying out. Roast for a further 50-60 minutes, until the chicken is cooked through and the juices run clear when the thickest part of the thigh is pierced with a skewer. 5 Remove the chicken from the tin and transfer to a serving plate, pouring all the juices from the cavity back into the pan. Loosely cover with kitchen foil and leave to rest for 15 minutes. Serve the chicken with the vegetables and the pan juices. Each serving contains Energy

2347kJ 558kcal 28%

Fat

Saturates

Sugars

Salt

15g 5g 16g 1·7g 21% 24% 18% 28%

of the reference intake. See page 96. Carbohydrate 37g Protein 65g Fibre 10g

C H I C K E N D R U M ST I C K T R AY B A K E Serves 4 Takes 55 mins 1kg (2lb) Willow Farms chicken drumsticks 3 small red onions, quartered 2 peppers, seeded and cut into chunks 400g (14oz) baby potatoes, halved, if large 2 tbsp olive oil 2 tsp herbes de Provence 250g (8oz) cherry tomatoes

the chicken is cooked through with no pink meat showing. 3 To serve, divide the chicken and vegetables between 4 plates and drizzle over any juices from the tin. Each serving contains Energy

2173kJ 517kcal 26%

Fat

Saturates

18g 4g 25% 21%

Sugars

Salt

6g 7%

0·7g 12%

of the reference intake. See page 96. Carbohydrate 21g Protein 66g Fibre 4g

1 Preheat the oven to gas 6, 200°C, fan 180°C. In a large roasting tin, combine the chicken, onions, peppers and potatoes. Drizzle over the oil and scatter with the herbes de Provence; toss to coat. Roast for 30 minutes. 2 Remove the chicken from the oven and add the tomatoes to the tin. Return to the oven for a further 15 minutes, or until 23

THE JOYS OF

sp ing W H E T H E R YO U ’ V E F I V E M I N U T E S O R A F E W H O U R S T O S PA R E , H E R E A R E 2 5 E A SY I D E A S T O L I F T YO U R M O O D

H appy da y s

onger days, trees in blossom and warmer weather – all signs that spring is here! Harness the spirit of the season, and the feeling of renewal it brings, with these activities and easy ways to bring joy into your life.

Flower power Research by Harvard University shows that looking at flowers first thing in the morning boosts happiness and decreases anxiety throughout the day. And with the new season bringing an abundance of fresh blooms, make the most of it by bringing a few indoors to enjoy. To help your floral arrangements last longer, snip the stems at an angle using sharp scissors or a knife, giving them the largest area for taking in water.

Bake it off The physical

13·9°C According to the American Meteorological Society, happiness is maximised at this temperature, which occurs quite commonly in April – so here’s to a warm, balmy and joyful month.

elements of baking, such as kneading dough, have the same stress-relieving effects as exercise, while the artistic process of icing a cupcake or decorating a pie is calming and satisfying. On top of that, watching people enjoy your creations, and receiving compliments, are guaranteed to put a smile on your face.

Turn the beat around The University of Missouri found that people reported higher levels of happiness after listening to upbeat music. Make a ‘get happy’ playlist of your own, or try one of Spotify’s Wake Up Happy, Happy Hits or Have a Great Day collections.

On your toes Prepare for flip-flop season by showing your (possibly neglected) feet some love. When asked to describe their mood as a colour, happy and positive people most often choose yellow – so try a slick of bright yellow polish, such as Revlon ColorStay Gel Envy in Casino Lights, £6·99 to liven up your toenails.

SIGN LANGUAGE The first signs of spring are magical: lambs, bluebells and busy bees all herald the new season. Take the kids and make a day of exploring spring delights – find a site near you by visiting nationaltrust.org.uk.

Clean start Something about crisp bed linen tends to put us in a good mood. A study by the National Sleep Foundation found that people feel more excited about going to bed, and sleep better, when they have fresh sheets. Harness that feelgood factor and get a better night’s sleep by changing your bed linen once a week.

Get fizzical Share a refreshing floral tipple with a friend. Make a syrup by dissolving sugar in water. Add rose-water, strawberries and lemon juice, simmering until the berries break down. Pass through a sieve and leave to cool. Add to prosecco or lemonade. Find the full recipe at tes.co/rosefizz.

Take a break Planning a holiday could make you happier than actually taking it. A study found we get a remarkable boost from organising a getaway, with most people’s happiness levels going back to normal on their return to work, regardless of how long they’ve been away – so even a short break will give you a lift. 26

H appy da y s Boxing clever Give your sills a splash of colour by planting window boxes. Line the boxes with broken terracotta or polystyrene. Fill about half way with potting soil and add plants – try busy Lizzies, or hardy geraniums for windswept areas. Tap the plants from their pots and position them in the window box. Top up with soil, leaving a gap of about 2cm (¾in) beneath the rim of the box.Water sparingly – keep the soil just moist – and remove dead heads and leaves regularly to keep it in tip-top condition.

Season’s eatings Photo op The Open University discovered that looking at personal photographs lifts your mood. Most of us rarely print photos from our phones, but it’s a doddle – try Snapfish (iTunes and Google Play, free), an app that prints pics in all sizes and finishes. Turn the best into new wall art and update your decor at the same time.

Light up

Double the benefits of candles by burning a citrus scent; the Mayo Clinic found they can curb anxiety and stress. A study in the journal Chemical Senses also showed clementine is particularly uplifting. Try this Citrus Fruit & Ginger candle, £4.

It’s hard to beat a good Sunday lunch in spring. For a fresh spin on lamb, go to tes.co/springlamb – it’s made using breast, which is a cheaper cut, but extra flavoursome when cooked ‘slow and low’.

Create a blossom collage

Got a bare wall crying out for decoration? Give it the spring treatment by getting the kids involved in a temporary blossom collage. Tack a large sheet of paper to the wall and use a marker to draw tree branches. Children can fingerpaint or scrunch coloured tissue paper for the spring blossoms.

DARE TO BARE Savour the feeling of grass under your feet. It’s probably been months since you went barefoot, so lose your shoes and enjoy the sensation. 27

SEND A CARD It always feels good to do something nice for someone else. A pack of cards and stamps don’t cost much, but yield big returns for your friendships.

Colour therapy

Adult colouring books have exploded in popularity, and for good reason. Colouring engages both halves of the brain, enhances focus and concentration, and has a calming effect. Fixing your attention on the activity can also help keep negative thoughts and worries at bay.

Feed the birds Kate Blincoe, author of The No-Nonsense Guide to Green Parenting (Green Books, £14·99), suggests attracting birds to your garden with homemade treats. Mix a block of room-temperature lard with two mugs of dried fruit, oats, bird seed and grated mild Cheddar. Form into balls with string threaded through. Leave to set in the fridge before hanging. 28

Smiley face Even forcing a smile can be enough to make you feel better about an upsetting situation: the physical feedback from your muscles signals to the brain that you’re happy, so try to make a habit of it. Having trouble summoning a smile? Hang around your happiest friend – there’s evidence to suggest that happiness can be contagious, too.

Go stargazing Enjoy nature’s ‘big screen’ by wrapping up warm, packing a flask of tea and heading to one of the National Trust’s stargazing sites (nationaltrust.org.uk/features/top-spots-for-stargazing). On a clear night you can see up to 4,000 stars – perfect for gaining a little perspective.

H appy d ay s

Foster a furry friend Animal charities often need short-term (around 12 weeks) foster carers for cats and dogs to look after mums to be so they can give birth in safe environments. The charity provides food, vet care, bedding and toys – all you need is a home within 40 minutes of one of their centres. Visit woodgreen.org.uk to find out more.

WORDS REBECCA DODD ILLUSTRATIONS CLARE OWEN PHOTOGRAPHY CAMERA PRESS, GALLERY STOCK, GETTY IMAGES, PLAINPICTURE. *From Kate Blincoe’s The No-Nonsense Guide to Green Parenting

The magic number LUCK OF THE DRAWER Perk up your drawers by having a clear-out, then line them with colourful paper or wrapping paper. It’ll make you smile whenever you open them.

According to oxytocin expert Paul J Zak, we need eight hugs a day to feel happier and more connected. The ‘love hormone’ is boosted by hugs (cuddles with pets count!), resulting in feelings of wellbeing and happiness.

Snooze fest When the sun comes out, there’s nothing like an outdoor nap, whether you’re lucky enough to have your own garden or nod off in the park. Just find a shady spot…

Hedgehog hidey-hole Hedgehogs have babies

in early summer, so now’s the time to make them a shelter. Take a 40 x 40cm (16 x 16in) cardboard box and cut a 15cm (6in) entrance hole. Line with newspaper and straw, then place near a hedge or fence. Cover with a bin bag, with the entrance left clear. Finish with logs, stones, twigs and grass to keep it hidden*.

R ace for life

ON YOUR MARKS T E S C O I S C E L E B R AT I N G I T S 1 5 t h Y E A R I N PA RT N E R S H I P W I T H C A N C E R R E S E A RC H U K ’ S R AC E FOR LIFE . LOOK OUT FOR AN EVENT COMING T O A T OW N N E A R YO U T H I S Y E A R

‘ You can’t help but enjoy yourself’ A Race for Life veteran of 10 years and Community Champion at Tesco Princes Road in Chelmsford, Jessica Dawson has experienced first hand the difference Cancer Research UK’s life-saving research makes.‘I lost my father and a friend to cancer, and last year was diagnosed with breast cancer myself,’ she explains.‘I take part in Race for Life because I want to make people aware of how important it is to raise money for cancer research. Without it, lots of people (including myself) wouldn’t be here today. Race for Life has a festival atmosphere, and you can’t help but enjoy yourself. My daughter joined me last year [pictured above], which was really encouraging. I can’t wait to celebrate another year.’

GET INVOLVED

There are more than 300 Race for Life events – suitable for all fitness levels – taking place this year, with 5k, 10k and Pretty Muddy events being held all over the country. Last year, more than 3,500 women joined the UK’s first women-only half and full marathons, which are also back with a bang for 2016. You can walk, jog or run around your chosen course, so no matter where you live, or how sporty you are, there’s something for everyone. To be part of the fun and help raise vital funds to cure over 200 types of cancer for Cancer Research UK, sign-up at raceforlife.org.

For more info, visit tesco.com/raceforlife

Donate clothes in store

Tesco will be getting into the Race for Life spirit: selected stores will have F&F donation points, where you can drop off good-quality unwanted clothing, accessories and footwear that will be sold in Cancer Research UK shops to raise more funds. You’ll also be able to pick up a leaflet with helpful hints and tips on how to keep your clothes looking great.

Last year, Race for Life participants helped raise £52 million at over 300 events. And since its launch in 1994, more than £548 million has been put towards life-saving research. Nice one, ladies!

Best for baby W H E T H E R YO U ’ R E A F I R ST-T I M E PA R E N T O R A S E A S O N E D PRO, T H E T E S C O B A BY E V E N T – F RO M 1 4 A PR I L T O 3 M AY – H A S E V E RY T H I N G YO U N E E D TO MAKE LIFE WITH A LITTLE ONE EASIER

Catch some Zzzs Let JOHNSON’S® 3-Step Bedtime Routine help get your baby off to sleep. It engages their senses through aromas and gentle massage, and helps them wind down with relaxing quiet time. It’s clinically proven to help your baby fall asleep faster and stay asleep longer*. Use a product such as Bedtime Baby Bath to cleanse your baby, then massage with JOHNSON’S® Bedtime products containing NaturalCalm™, a patented blend of relaxing aromas. Johnson’s Baby Bedtime Bath, £3/500ml (60p/100ml) and Bedtime Lotion, £2/300ml

SITTING COMFORTABLY

There are a huge range of choices to make when you become a parent, and nothing more tricky than picking a car seat. Make it easy with the Graco Milestone All-in-1 car seat, which adapts as your child grows. You get three seats in one: a rear-facing for infants (2-18kg) and forwardfacing (9-29kg) as well as a belt-positioning booster for older kids (13-45kg). Graco Milestone All-in-1 Car Seat, £179·99

All aboard

Toot toot! Your child will love exploring numbers and colours with the LEGO® DUPLO® Number Train. The chunky bricks and colourful characters are perfect for small hands. As well as a toddler-friendly train, you can make a tunnel, dog house or building to fire their imaginations. Turn to page 3 for a £2 off coupon. LEGO® DUPLO® Number Train, £12·99

Best dressed Get set for Spring with a super-cute wardrobe. Dress your little one in a comfy three-piece set with bee motif (top right) or this bright and breezy floral dress (bottom right). F&F babywear has pieces for bouncing newborns, toddling twos and every baby in-between. It’s your one-stop-shop for all your children’s clothes. ‘Cute As Can Bee’ three-piece set, £6 and floral dress, £3 from newborn to 18 months

ADVERTORIAL

BABY EVENT Look out for great offers in store and online, from 14 April to 3 May 2016

Baby makes three

All smiles

*Routine consists of bath, massage and quiet time. Tested on babies 7 months+. 1 week use. ** Study conducted in adults with dry, itchy skin. †CHGBI/CHOIL/0021/16 Oilatum is a registered trademark of Steifel Laboratories inc.

HAPPY LITTLE TUMMIES

When you start weaning your baby, make sure you include Yeo Valley organic Little Yeo’s Fromage Frais, available in a wide range of fabulous fruity flavours. They’re delicious, nutritious and contain no added refined sugar, nothing artificial and real fruit purée. Little Yeo’s Fromage Frais Strawberry & Raspberry and Raspberry & Apricot Yeogurts, £1·75/6x45g (29p each)

Your baby’s first tooth might arrive as soon as six months old. Get them into the habit of brushing from the first tooth, with Aquafresh® Milk Teeth toothpaste, designed for children aged 0-2 years. It is tough on decay but gentle on little teeth, due to its low abrasivity. Aquafresh Milk Teeth toothpaste, £1·25/50ml (£2·50/100ml)

Softly does it If your baby has dry, itchy and eczema-prone skin, it could make them grumpy and difficult to settle. Oilatum Junior Cream is clinically tested to significantly reduce itching for up to 8 hours**. Developed by scientists for regular use, it softens and hydrates the skin, helping to stop the cycle of itching. Always read the label†. Oilatum Junior Cream, £6·50/150g (£4·33/100g)

Congratulations! Finding out you’re expecting is a very exciting time but, along with thinking about names and wondering if you’re having a boy or a girl, there are more practical things to consider. Luckily Tesco Baby Club is here to help. Sign up today for loads of expert advice, plus recipe ideas and inspiration – go to tesco-baby.com. You’ll also receive monthly emails tailored to the age of your little one. Even better, you’ll find handy checklists to help you start planning for your new arrival, such as these baby changing must-haves: ❒ NAPPIES ❒ CHANGING MAT ❒ BABY WIPES AND NAPPY BAGS ❒ NAPPY CREAM ❒ MUSLINS ❒ BABY-GROS Download loads more useful baby checklists at tesco-baby.com/ baby/baby-checklists

Free life cover What’s more, when you join Tesco Baby Club you’ll be able to apply for £15,000 of Tesco Bank Enhanced Free Parent Life Cover for one year if you’re eligible. It’s a way of helping you think about life insurance needs when you have a new addition to the family. Join now at tesco-baby.com Tesco Bank Enhanced Free Parent Life Cover is provided by Aviva Life & Pensions UK Limited

WOR K THE ROOM R E J U V E N AT E YO U R L I V I N G S PA C E S F O R LESS WITH THESE QUICK AND CLEVER IDEAS

reathe new life into your living room, bathroom and kitchen without blowing your budget on a complete makeover. All you need are some savvy springcleaning tips and a few affordable homeware touches to make your existing space sparkle and feel as good as new.

LIVING ROOM Brighten up your living area with careful use of lighting. Uplighters illuminate dark corners, while candles and tealights create a warm, cosy feel. Jazz up your sofa with inexpensive cushions in sizzling summer colours. Bring the outdoors in with plants and brightly coloured flowers displayed in simple vases. Group together and play with different heights and shapes of vase for a modern look.

Filled candle jam jars, £4 each Green 338‑2769, Orange 433‑4229 Pink 639‑3966

Save money on professional upholstery cleaning by doing it yourself. Sprinkle a fabriccovered sofa with bicarbonate of soda, allow to sit for between 20 and 60 minutes, then vacuum up with a brush attachment. Cover tired flooring with a smart new rug. It will create a focal point, dampen noise underfoot and anchor a colour scheme, too. 34

A B OV E Clockwise from left: Miami occasional table, £30 Azur blue, 258-9885 Jemima tub sofa, £179 Grey multibutton 510‑1434 Tripod floor lamp, £79 White/linen 186‑7366 Chenille cushion, £4 Pink 698‑4121 Hello Summer cushion, £8 624‑5204 Miami coffee

Meadow print cushion, £8 188‑1376 Flamingo cushion, £12 Reversible 395‑0123

Find these products online at tesco.com/direct

table, £50 White 197‑2803 Mini wire lantern, £2·50 Orange 170‑8246, Pink 657‑0854, White 379‑6963

Cylinder vase, £4 Ombre pink glass 300‑2686 Oslo sideboard, £230 Two-door two-drawer 248‑8603

Soft Shaggy rug, £20 Berry 563‑4312

S t y li s h l i v i ng

BATHROOM Organise your bathroom kit with matching soap dispenser, soap dish and toothbrush holders. Store spare or rarely used items in a cabinet to ensure a minimal, uncluttered look. Instantly refresh your bathroom by replacing your shower curtain and curtain hooks. Alternatively, clean your existing shower curtain in the washing machine; add detergent and a couple of towels, which act as abrasive agents. Check care labels first. Fluffy new towels always feel luxurious. A practical and chic-looking storage idea is to roll them and arrange in a basket. Opt for shutters or blinds rather than curtains in To keep your towels fluffy, your bathroom, as shake out washed towels moisture from the before putting on the humid atmosphere drier, then shake again can damage fabric when you remove and blinds can be them. easily wiped clean.

Top tip

A B OV E From left: Shower curtain, £8 Ombre blocks 597‑2481 Fish soap dispenser, £6 Ceramic 769‑6579 (Soap dish also available, £4 117‑6619) Hygro® cotton bath towel, £7 White 376‑2748 Fish tumbler, £5 Ceramic 192‑7822 Hygro® cotton bath towel, £7 Blue 574‑1195 Hot & Cold Baths hanging sign, £4 Blue wood 778‑0439 Sheringham corner shelving unit, £24 White wood five-tier 202‑6589

Fill a hurricane lamp or vase with pebbles to create a pretty yet affordable decoration.

LEFT Clockwise from top left: Egyptian cotton face cloth, £2 Charcoal 158‑6126 Egyptian cotton hand towel, £6 Quartz 288‑7914, Aubergine 171‑0085, Charcoal 628‑2967 Egyptian cotton luxury bath mat, £10 Quartz 732‑9307, Marine 356‑1201 Egyptian cotton bath towel, £9 Aubergine 443‑0103, White 531‑7678, Marine 545‑4128, Quartz 123‑5417 Egyptian cotton bath sheet, £12 Marine 765‑8405, Quartz 108‑3607, Charcoal 330‑5135, White 727‑3769

Find these products online at tesco.com/direct

Stylish L iv ing

KITCHEN Painting or tiling just one wall in a bold colour can transform your kitchen. Or simply add a shelf with a few stylish accessories, such as potted plants, clay pots and a wall clock, to make the room feel brand new. Clean your stainless steel sink with a mix of salt and bicarbonate of soda. The grittiness of the salt helps to scrub away ingrained dirt and prevents the soda leaving a white residue.

Wash grease and splatters from kitchen wall tiles and cabinets with a sponge dipped in undiluted white vinegar. Use another sponge soaked in water to rinse, then wipe dry with kitchen towels.

Floral Bouquet tea towels, £5 Three-pack 743‑4973

Coloured knife block, £20 Fivepiece 325‑6244

Floral Bouquet cake tins, £10 Set of two 109‑3350

Add a splash of colour with new tea towels. Store spare ones on a clothes hanger, secured with pegs, on a wall or door hook. Perk up your work surfaces with some bright and beautiful containers – and perhaps a colourful kettle, toaster or set of knives for instant wow factor. 36

Jones & Co Teacup wall clock, £12 Duck egg 632‑5262

Val Do Sol tagine, £15 152‑5334

WORDS KATRINA HARPER-LEWIS, JO WOODERSON

A B OV E Top shelf, from left: Basics food container, £1·75 1 litre 3-pack 634‑7300 Klip Fresh food container, £3·50 1.1 litre 212‑3111 Klip Fresh food container, £2·75 670ml 205‑8157. Middle shelf: Basics polka food storage set, £4 17-piece 579‑5991 Klip Fresh bowl, £3.80 1.5 litre 205‑2306 Klip Fresh beaker, £2·25 400ml 200‑5007. Bottom shelf: Klip Fresh store and pour food container, £4 3.5 litre 212‑6241 Sistema Porridge To Go*, £5 Sistema Sandwich Box To Go*, £3 Sistema Breakfast To Go*, £3.50 Sistema Soup To Go*, £4·50 (*Available in store only) Klip Fresh microwave mug, £2.50 755‑0232 Klip Fresh microwave bowl, £3 743‑2401 Klip Fresh microwave steamer, £3·50 1.1 litre square 359‑1076 Klip Fresh microwave container, £3 670ml rectangular 479‑0556

GET READY FOR SPRING WITH THESE

GREAT HALF PRICE DEALS WAS

£99

NOW

£49 WAS

£159

NOW

£79

LiFE2-in-1

Power8

COR DLESS 2-I N -1 F O R QUIC K C LE AN UPS

L I GH T W E I GH T W I T H CO M PACT D ESI G N

14.4V Cordless 2-in-1 Vacuum with 20 minutes runtime. Effortlessly vacuum both carpet and hard floor at the touch of a button and remove the detachable handheld to clean areas such as sofas, car seats and stairs.

A powerful, lightweight cylinder vacuum perfect for effortless cleaning on carpets and hard floors. A large 2.5l capacity enables you to clean further with less frequent emptying. DETACHABLE HANDHELD

GET YOURS TODAY INSTORE OR VISIT TESCO.COM 29th March 2016 – 20th April 2016 *Selected stores. Delivery charges may apply.

CYCLONIC TECHNOLOGY

SPRING CLEAN THIS NUTRITIOUS SH A RING FE A ST IS PACK ED W ITH FRE SH, N ATUR A L INGREDIENTS A ND SE A SON A L FL AVOUR

Starter Spring salad platter

Main Pot-roast chicken with lentils and spinach pistou

Sides

Chive and miso sweet potato mash Stir-fried greens with garlic chips and chilli

Pudding

Chocolate and avocado mousse

<#X#> For more healthy weekend recipes, visit tesco.com/realfood

W e e ke nd S P R I N G S A L A D P L AT T E R Serves 6 Takes 20 mins Cost per serve 63p 2 large sweetcorn cobs 1½ tbsp olive oil 200g (7oz) broccoli florets 2 large pitta breads 1 Romaine lettuce heart, shredded 100g (3½oz) feta, roughly chopped 2 tbsp freshly snipped cress 1 tsp paprika For the dressing ½ garlic clove, crushed 2 tbsp natural yogurt

1 tbsp lemon juice 3½ tbsp extra-virgin olive oil

1 Preheat the grill to medium. Brush the sweetcorn cobs with ½ tbsp olive oil and season well. Cook under the grill for 6 minutes, turning occasionally until lightly charred. Remove from the grill, leave to cool a little, then carefully slice the kernels from the cob with a sharp knife. Set aside. 2 Meanwhile, lightly steam the broccoli for 4 minutes, or until just tender. Leave to cool slightly, then roughly chop. 3 To make the dressing, put the garlic, yogurt, lemon juice and olive oil in a small bowl. Add 1 tbsp water and a little seasoning, then whisk to combine. Set aside.

4 Brush the pitta breads on both sides with the remaining oil. Cut into triangles and toast in a hot griddle pan (or under the grill) for 1-2 minutes on each side, until char marks appear. 5 To assemble, arrange the lettuce, feta, sweetcorn and pitta on a serving platter. Drizzle over the dressing, then top with the cress and a dusting of paprika. Each serving contains Energy

1042kJ 249kcal 12%

Fat

Saturates

14g 4g 20% 19%

Sugars

Salt

3g 4%

0·9g 16%

of the reference intake. See page 96. Carbohydrate 24g Protein 9g Fibre 4g

<#Y#>

New Intense treat, delicate tea taste

W e e ke nd

Pot-roast chicken with lentils and spinach pistou (see recipe overleaf)

For more healthy weekend recipes, visit tesco.com/realfood

Perfect Perfectpartner partner finest* British Apple & Elderflower Cordial, £2·20/ 500ml (44p/ 100ml) This refreshing cordial is great in a pre-lunch mocktail or cocktail.

Find more great weekend recipes at tesco.com/realfood

W e e ke nd

Top tip

Look out for this green symbol – – throughout the magazine to identify recipes that are suitable for vegans.

P OT- R OA ST C H I C K E N W I T H L E N T I L S A N D S P I N AC H P I STO U

CHIVE AND MISO SW E E T P OTATO M A S H

Serves 6 Takes 1 hr 50 mins Cost per serve £1·84

Serves 6 Takes 1 hr 25 mins Cost per serve 31p

1 tbsp olive oil 1 x 1·6kg whole chicken 2 leeks, trimmed and sliced 2 celery sticks, sliced on the diagonal 1 x 230g pack baby parsnips, sliced 450ml (¾pint) chicken stock 1 x 250g pack ready-to-eat Puy lentils 150g (5oz) baby spinach 150g (5oz) freshly-podded peas (or frozen peas, defrosted) For the pistou 1 garlic clove, chopped 50g (2oz) baby spinach 20g (¾oz) fresh basil 4 tbsp extra-virgin olive oil

1·2kg (2½lb) sweet potatoes ½ tsp miso paste 2 tbsp finely snipped chives

1 Preheat the oven to gas 5, 190°C, fan 170°C. In a casserole or ovenproof pan large enough to hold the chicken comfortably, warm the olive oil on the hob over a medium-high heat. Add the chicken, breast-side down, and sear, until the skin is golden all over. 2 Turn the chicken so it is sitting breast-side up, then reduce the heat to medium-low and add the leeks and celery. Cook for 3 minutes, then add the parsnips, stock and 500ml (17fl oz) of water. Bring to the boil, then cover with a tightly fitting lid. Transfer to the oven and cook for 1 hour. 3 Remove from the oven and stir in the lentils. Return to the oven, covered, for 15 minutes, or until the chicken is cooked through and the juices run clear when the thickest part of thigh is pierced. Remove from the oven and skim most of the fat from the surface of the broth; discard. Stir in the spinach and peas, then season to taste. Set aside for 5 minutes. 4 Transfer the chicken from the casserole to a board, letting the liquid drain away from the cavity. Carve the meat into portions and return to the casserole dish to keep warm. 5 To make the pistou, put the garlic, spinach, basil, olive oil and 2 tbsp water in a mini food processor. Whizz until finely chopped, then season to taste. (Use immediately, or cover and chill for up to 3 days.) 6 To serve, portion out the chicken, veg and broth in shallow bowls and top with a dollop of pistou and sides (see right). Each serving contains Energy

1647kJ 392kcal 20%

Fat

Saturates

15g 3g 21% 14%

Sugars

Salt

5g 6%

1·4g 23%

1 Preheat the oven to gas 5, 190°C, fan 170°C. Prick each potato several times with a fork and space them out in a large roasting tin. Bake for 1 hour 10 minutes, or until soft when pierced with a knife. Set aside for 10 minutes to cool slightly. 2 While the potatoes are still warm, cut them in half and scoop out the flesh. In a mixing bowl, mash the flesh with the miso paste and chives, until smooth. Season to taste. Serve with the chicken and broth. Each serving contains Energy

Fat

749kJ 175kcal 9%

1g 1%

Saturates

Sugars

Salt

<1g 11g 0·4g 1% 13% 7%

of the reference intake. See page 96. Carbohydrate 43g Protein 3g Fibre 0g

ST I R - F R I E D G R E E N S W I T H GARLIC CHIPS AND CHILLI Serves 6 Takes 10 mins Cost per serve 30p 2 tbsp olive oil 2 garlic cloves, finely sliced pinch dried chilli flakes 1 x 160g pack black kale, sliced 1 x 200g pack fresh greens, sliced

1 Put the oil, garlic and chilli flakes in a large wok or deep pan. Warm, over a medium heat, until the garlic starts to fizz, but don’t allow it to colour. 2 Add the kale and greens, then increase the heat to high. Stir-fry for 2-3 minutes, then add 2 tbsp water and cook for a further minute, until the greens are slightly wilted and the water has evaporated. Add a little seasoning and serve immediately. Each serving contains Energy

Fat

Saturates

Sugars

Salt

87kJ 21kcal 1%

1g 1%

<1g 1%

1g 1%

0·3g 4%

of the reference intake. See page 96. Carbohydrate 2g Protein 2g Fibre <1g

of the reference intake. See page 96. Carbohydrate 19g Protein 47g Fibre 7g

Week end C H O CO L AT E A N D AVO C A D O M O U S S E Avocado may seem like a strange addition to this dessert, but it gives a wonderfully creamy texture without the need for dairy or egg. Serves 6 Takes 15 mins Cost per serve 86p 100g (3½oz) dark chocolate 4 tbsp maple syrup 2 tsp vanilla bean paste or extract 5 tbsp almond milk or coconut milk drink 2½ tbsp cocoa, sieved 2 large ripe avocados, flesh scooped out

1 Set aside 25g (1oz) chocolate for decoration and break the rest into squares. Melt in a heatproof bowl set over a pan of shallow, simmering water. Stir in the maple syrup, vanilla, almond or coconut milk, ¼ tsp fine salt and the cocoa until smooth. 2 In a blender or food processor, whizz the chocolate mixture with the avocado flesh until silky smooth. Divide the mixture between 6 small serving glasses. Chill for at least 3 hours, or for up to 12 hours. 3 To make the decoration, scrape the edge of the reserved chocolate using a vegetable peeler to make long shards. Store in an airtight container until needed. Scatter over the mousse just before serving. Energy

1029kJ 249kcal 12%

Fat

Saturates

Sugars

Salt

20g 8g 10g 0·1g 29% 38% 11% 2%

of the reference intake. See page 96. Carbohydrate 13g Protein 3g Fibre 3g

Good choices Find more nutritious recipes at tes.co/healthy 44

Find more great weekend recipes at tesco.com/realfood

RECIPES ALICE HART PHOTOGRAPHY TOBY SCOTT FOOD STYLING BIANCA NICE PROP STYLING LYDIA BRUN

Each serving contains

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Catch of the day A D D T H E S E L I G H T, D E L I C I O U S A N D E A SY-T O - A S S E M B L E F I S H D I S H E S T O YO U R S PR I N G M E N U

F i s h and s e a food SEAFOOD STEW Serves 4 Takes 30 mins Cost per serve £2·22 1 tbsp olive oil 1 large onion, finely sliced 1 garlic clove, finely chopped 1½ tsp smoked paprika 1 x 400g tin chopped tomatoes 600ml (1pt) chicken stock 450g (14½oz) skinless white fish fillets, such as cod or haddock, chopped into large chunks 175g (6oz) raw peeled king prawns 200g (7oz) mussels, cleaned and debearded (discard any that don’t close when firmly tapped) small bunch flat-leaf parsley, leaves roughly chopped crusty bread and butter, to serve (optional)

1 Heat the oil in a heavy-based pan with a lid. Add the onion and cook for 5 minutes, or until softened. Stir in the garlic and paprika, cook for 2 minutes, then pour in the tomatoes and stock; season. Bring to the boil, then reduce to a simmer for 10 minutes. 2 Add the fish chunks and continue cooking for 2 minutes. Add the prawns and mussels, then cover and cook for 3 minutes. Discard any mussels that haven’t opened, then scatter over the parsley. Spoon into shallow bowls and serve with crusty bread and butter, if you like. Each serving contains Energy

Fat

Saturates

Sugars

Salt

889kJ 211kcal 11%

5g 8%

1g 5%

7g 7%

2g 35%

of the reference intake. See page 96. Carbohydrate 9g Protein 33g Fibre 3g

Perfect partners Sourdough Loaf, £1·50/420g (36p/100g) Made with fermented dough, this on-trend loaf is ideal for mopping up the juices in the Seafood stew.

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H E R B - C R U ST E D S A L M O N WITH CREAMED LENTILS Serves 4 Takes 50 mins Cost per serve £2·33 2 tbsp olive oil 1 onion, sliced 1 garlic clove, finely chopped 300g (10oz) green lentils 3 thyme sprigs 500ml (17fl oz) chicken stock 30g (1¼oz) panko breadcrumbs 1 lemon, zested and juiced 4 tbsp fresh flat-leaf parsley, finely chopped 2 tbsp single cream 1 tbsp horseradish sauce 4 salmon fillets mixed salad, to serve (optional)

1 Preheat the oven to gas 5, 190°C, fan 170°C. Heat 1 tbsp of the oil in a large, ovenproof pan. Add the onion and

cook for 5 minutes, until softened. Add the garlic, cook for 1 minute, then stir in the lentils, thyme, stock and 100ml (3½fl oz) water. Bring to the boil, then cover, and transfer to the oven for 30 minutes. 2 Meanwhile, in a bowl, mix the breadcrumbs with the remaining oil, lemon zest and parsley; season. Press the mixture firmly onto each salmon fillet and set aside. 3 Remove the lentils from the oven and stir in the lemon juice, cream and horseradish. 4 Increase the oven temperature to gas 6, 200°C, fan 180°C. Arrange the salmon on top of the lentils and return to the oven, uncovered, for a further 10 minutes, or until just cooked through. Serve with salad, if you like. Each serving contains Energy

2496kJ 594kcal 30%

Fat

Saturates

25g 5g 35% 23%

Sugars

Salt

4g 5%

1·8g 30%

of the reference intake. See page 96. Carbohydrate 48g Protein 49g Fibre 1g

For more seafood recipes, visit tesco.com/realfood

Fi sh and s eafood CRAB, LEMON AND C H I L L I TAG L I AT E L L E Serves 2 Takes 12 mins Cost per serve £2

1 Bring a large pan of salted water to the boil. Cook the pasta following the packet instructions. Add the peas for the final 2 minutes of cooking. Drain. 2 Meanwhile, heat the oil in a frying pan. Add the chilli, spring onion, crab meat, lemon zest and juice, and gently warm through for 1-2 minutes; season. 3 Add the pasta, peas and parsley to the crab mixture and toss. Divide between warmed bowls and top with Parmesan.

Top tip

Any flat white fish, such as bass, bream or sole, would work just as well in this dish. Or you could use salmon or cod, and cook for 2-4 minutes longer.

Each serving contains Energy

2249kJ 532kcal 27%

Fat

Saturates

13g 3g 18% 13%

Sugars

Salt

6g 7%

1·1g 17%

of the reference intake. See page 96. Carbohydrate 83g Protein 27g Fibre 3g

R OA ST E D P L A I C E W I T H F E N N E L A N D TO M ATO E S Serves 2 Takes 45 mins Cost per serve £2·22 300g (10oz) Charlotte, or other small waxy potatoes, thinly sliced 2 tbsp olive oil 1 red onion, sliced into wedges 1 garlic clove, finely sliced ½ small bulb fennel, trimmed and finely sliced with vegetable peeler handful baby plum tomatoes, halved small handful fresh dill, chopped ½ red chilli, finely sliced 2 plaice fillets 1 lemon, halved handful fresh flat-leaf parsley, leaves roughly chopped

1 Preheat the oven to gas 6, 200°C, fan 180°C. In a large roasting tin, toss the potatoes with 1 tbsp oil and some seasoning. Roast for 20 minutes. 2 Heat ½ tbsp oil in a pan. Add the onion and cook for 5 minutes, or until 58

For more seafood recipes, visit tesco.com/realfood

softened. Add the garlic and fennel with a little seasoning, and cook for 2 minutes more. 3 Spoon the fennel mixture over the potatoes. Top with the tomatoes, dill and chilli, then return to the oven for 5 minutes. 4 Arrange the plaice fillets, skin-side down, over the veg mixture. Squeeze over half the lemon, then drizzle with the remaining oil; season well. Cut 4 lemon slices from the remaining half and sit two on each fillet. Return to the oven for 8 minutes, or until the fish is cooked through and the veg is tender. Scatter with parsley to serve. Each serving contains Energy

1447kJ 344kcal 17%

Fat

Saturates

14g 2g 20% 10%

Sugars

Salt

7g 8%

1g 17%

of the reference intake. See page 96. Carbohydrate 30g Protein 27g Fibre 3g

School of fish Learn how to fillet, poach, fry and more with our fish videos at tes.co/gofish

PHOTOGRAPHY TOBY SCOTT RECIPES LUCY O’REILLY FOOD STYLING LUCY O’REILLY PROP STYLING REBECCA NEWPORT

200g (7oz) dried tagliatelle 100g (3½oz) frozen peas 1½ tbsp extra-virgin olive oil ½ red chilli, seeded and finely chopped 2 spring onions, finely chopped 100g (3½oz) fresh or tinned white crab meat, flaked 1 lemon, zested and juiced small handful fresh parsley, leaves finely chopped freshly grated Parmesan

STILL SPRING WATER

W h a t’s c ook i ng

dinner for two FRESH, FA ST AND FULL OF FL AVOUR , THESE RECIPES ARE GREAT FOR ANY NIGHT OF THE WEEK – SIMPLY HALVE FOR ONE

FE TA , BROAD BE AN AND EGG SAL AD W ITH TAHINI DRE SSING

BA SIL CR AB C AKE S W ITH LE MON MAYO

RE D LE NTIL DHAL W ITH SPICE D BROCCOLI

L AMB CU TLE T S W ITH BU T TE R BE AN MA SH AND ALMOND PE STO For more great recipes, visit tesco.com/realfood

Wh at’s cook ing

Serves 2 Takes 40 mins Cost per serve £2·16 2 tbsp oil, plus extra for greasing 1 onion, finely chopped 2 garlic cloves, finely chopped 2cm (¾in) piece fresh ginger, finely chopped 1 tsp each ground coriander, cumin and turmeric 1 red chilli, chopped 150g (5oz) red lentils 1 x 400ml tin light coconut milk ¼ lemon, squeezed naan, to serve (optional) For the spiced broccoli 1 x 200g pack purple sprouting broccoli 1 tbsp olive oil 1 tsp nigella seeds 1 tsp cumin

1 Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in

LAMB CUTLETS WITH BUTTER BEAN MASH A N D A L M O N D P E STO Serves 2 Takes 20 mins Cost per serve £3·20 2 tsp olive oil 6 lamb cutlets For the mash 1 tbsp olive oil 1 garlic clove, crushed 1 x 400g tin butter beans, drained and rinsed 50g (2oz) baby spinach For the pesto ½ x 31g pack basil 1 small garlic clove, chopped 1 tbsp flaked almonds, toasted 1-2 tbsp olive oil 1 tbsp finely grated Parmesan

1 For the pesto, put the basil leaves, garlic, almonds and 1½ tbsp oil in a small bowl. Whizz with a stick blender until smooth. Stir in the Parmesan,

a large pan over a medium heat. Add the onion and fry for 5-10 minutes, until softened. Add the garlic and ginger and cook for 1 minute more, or until fragrant. Stir in the spices and chilli, cook for 2 minutes, then add the lentils. Stir to coat in the oil. 2 Add the coconut milk and 150ml (¼pt) boiling water. Simmer for 20 minutes or until the lentils break down and the liquid is absorbed, adding a little more water, if needed. 3 Meanwhile, put the broccoli in a roasting tin. Drizzle over the oil, then scatter with the nigella seeds, cumin and some seasoning; toss to coat. Roast for 15 minutes, or until tender. 4 Add the lemon juice to the lentil mixture and season to taste. Divide between 2 bowls and top with the broccoli. Serve with naan, if you like.

F E TA , B R OA D B E A N AND EGG SALAD WITH TA H I N I D R E S S I N G Serves 2 Takes 20 mins Cost per serve £1·47 150g (5oz) frozen broad beans 100g (3½oz) frozen peas 2 eggs 4 spring onions, thinly sliced on the diagonal ½ x 120g bag watercress, rocket and spinach 75g (3oz) feta, crumbled ½ x 31g pack flat-leaf parsley, finely chopped black or white sesame seeds, to serve For the dressing 2 tbsp tahini 1 garlic clove, crushed ½ lemon, juiced

Each serving contains Energy

2643kJ 631kcal 32%

Fat

Saturates

Sugars

Salt

38g 15g 10g 0·6g 54% 77% 12% 10%

of the reference intake. See page 96. Carbohydrate 55g Protein 26g Fibre 3g

adding a little extra oil to loosen if needed; season. 2 In a pan, heat 2 tsp oil over a medium-high heat. Season the lamb and sear, fatty edge down for 1 minute, then cook for 3-4 minutes each side for pink meat. Remove and leave to rest. 3 Meanwhile, make the mash. Heat the oil in a pan over a medium heat. Add the garlic, cook for 1 minute, then add the beans and cook until warmed through. 4 Put the spinach in a colander set over the sink and pour over boiling water to wilt. Drain the excess liquid and roughly chop. 5 Mash the beans and stir through the spinach; season. Divide the mash between plates and top each with 3 cutlets. Drizzle over the pesto. Each serving contains Energy

2966kJ 713kcal 36%

Fat

Saturates

54g 19g 78% 95%

Sugars

Salt

2g 2%

1·1g 18%

of the reference intake. See page 96. Carbohydrate 17g Protein 40g Fibre 6g

For more great recipes, visit tesco.com/realfood

1 Put the broad beans and peas in a bowl. Pour over freshly boiled water and set aside until thawed.

BASIL CRAB CAKES W I T H L E M O N M AYO Serves 2 Takes 30 mins Cost per serve £2·54 300g (10oz) potatoes, diced 1 x 170g tin white crab meat, drained 1 lemon, zested, plus extra wedges, to serve ½ tsp Dijon mustard ½ x 31g pack basil, shredded 1 egg, beaten 100g (3½oz) breadcrumbs 2-3 tbsp olive oil handful lamb’s lettuce For the lemon mayo ½ tbsp preserved lemon paste 3 tbsp mayonnaise

1 Put the potatoes in a small pan. Cover with boiling water and cook for 10-15 minutes, until tender. Drain, cool under running water, then mash.

2 Meanwhile, cook the eggs in boiling water for 6 minutes*. Remove from the heat and run under cold water until cool enough to handle. Peel and discard the shells. Cut the eggs into quarters. 3 For the dressing, combine the tahini, garlic and lemon juice in a jug. Gradually add 2 tbsp water, whisking until smooth and runny. Season to taste. 4 Drain the beans and peas and put in a serving bowl with the spring onions, watercress, rocket and spinach. Toss to combine. 5 Arrange the eggs on top of the salad, then crumble over the feta. Scatter over the parsley and sesame seeds. Pour over the dressing just before serving. Each serving contains Energy

1575kJ 378kcal 19%

Fat

Saturates

26g 9g 37% 43%

Sugars

Salt

6g 6%

1·7g 29%

of the reference intake. See page 96. Carbohydrate 13g Protein 25g Fibre 7g

2 Put the mash in a bowl with the crab, lemon zest, mustard and basil. Season well. 3 With damp hands, divide the mixture into 8 and shape into patties. 4 Put the beaten egg in one bowl and the breadcrumbs in another. Dip the patties in the egg, then coat in the breadcrumbs. 5 Heat the oil in a frying pan over a medium heat. Fry the crab cakes, turning every couple of minutes, until golden on both sides. Drain on kitchen paper. 6 For the lemon mayo, mix the lemon paste and mayo in a bowl with a little seasoning. Serve with the crab cakes, lamb’s lettuce and extra lemon wedges for squeezing over. Each serving contains Energy

2932kJ 701kcal 35%

Fat

Saturates

38g 6g 55% 29%

Sugars

Salt

3g 3%

2·4g 40%

of the reference intake. See page 96. Carbohydrate 67g Protein 26g Fibre 4g

PHOTOGRAPHY ANT DUNCAN RECIPES EVE O’SULLIVAN FOOD STYLING EMMA JANE FROST PROP STYLING TAMZIN FERDINANDO *If serving vulnerable groups – babies, toddlers, pregnant women, the elderly or people who are unwell – cook eggs until the whites and yolks are solid

RED LENTIL DHAL WITH S P I C E D B R O C CO L I

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rule the roast T H E R E ’ S M O R E T O S U N D AY L U N C H T H A N M E AT – AND THIS SPIN ON VEGGIE HOM I T Y PI E I S A R I C H , D E L I C I O U S A N D F I L L I N G A LT E R N AT I V E S P R I N G G R E E N , P OTATO A N D R I COT TA H O M I T Y P I E

PHOTOGRAPHY ANT DUNCAN RECIPE SARAH COOK FOOD STYLING EMMA JANE FROST PROP STYLING TAMZIN FERDINANDO

Serves 8 Takes 1 hr 15 mins, plus chilling and cooling Cost per serve £1·15

650g (1½lb) new potatoes 1 x 240g bag sliced spring greens 3 eggs 4 tbsp double cream 1 tbsp wholegrain mustard 1 x 250g tub ricotta, drained 1 x 125g pack asparagus tips bunch spring onions, finely sliced 100g (3½oz) fresh or frozen peas 75g (3oz) vegetarian hard cheese or mature Cheddar, grated 3 tbsp ground polenta, almonds or breadcrumbs For the pastry 1 x 500g pack shortcrust pastry, diced 75g (3oz) vegetarian hard cheese or mature Cheddar, grated 1 tbsp finely chopped curly parsley flour, for dusting

1 To make the pastry, put the shortcrust dough and cheese in the bowl of a food processor. Pulse until combined, breaking up any lumps. Add the parsley and pulse for a few seconds more until mixed. Bring together in a ball and tip out onto a lightly floured surface. 2 Roll out the dough to a circle large enough to line a 22cm (8½in) deep pie dish. Trim and crimp the edges; chill for 30 minutes. 3 Meanwhile, put the potatoes in a large pan of water. Bring to the boil, then simmer for 10-15 minutes, until tender. Remove from the heat and drain. Leave to cool, then roughly slice.

4 Preheat the oven to gas 4, 180°C, fan 160°C. Put a baking sheet on the middle shelf to heat up. 5 Meanwhile, microwave, steam or boil the spring greens following the packet instructions, until wilted. Leave to cool a little, then squeeze out the excess water. 6 In a mixing bowl, whisk the eggs, cream, mustard and ricotta until combined; season. 7 Cut the asparagus in half and set the spears aside. Dice the stalks into 1cm (½in) chunks and add to the ricotta mixture with the spring greens, peas, potatoes and most of the spring onions. Scatter over most of the cheese and mix well. 8 Line the chilled pastry base with the polenta, breadcrumbs or almonds. Tip in the filling, pressing down with the back of a spoon until tightly packed. Arrange the reserved asparagus spears on top, then scatter over the remaining spring onions and cheese. Bake on the preheated baking sheet for 45 minutes, or until the filling is set and the pastry golden. Leave to stand for 15 minutes before serving. Each serving contains Energy

2190kJ 524kcal 26%

Fat

Saturates

33g 15g 46% 75%

Sugars

Salt

5g 5%

1g 17%

of the reference intake. See page 96. Carbohydrate 43g Protein 18g Fibre 4g

For more vegetarian recipes, visit tesco.com/realfood

Top tip As the pie contains potatoes, serve with roasted parsnips, buttered carrots and Savoy cabbage, plus a dollop of wholegrain mustard.

Fami ly f a v our i te s

On the veg

Discover loads more meatfree dinner inspiration on our vegetarian recipe gallery at tes.co/vegout For more vegetarian recipes, visit tesco.com/realfood

LIGHT

FANTASTIC FOOD WRITER AND ST YLIST K ATHRYN BRUTON SHARES THREE RECIPES FROM HER NEW LOW- C ALORIE BOOK, SKINNY SOUPS

B R O CCO L I A N D G I N G E R S O U P WITH CUCUMBER AND MINT Serves 4 Takes 20 mins Cost per serve 50p 200ml (⅓pt) coconut water 700ml (1fl oz) boiling vegetable stock 4 spring onions, roughly chopped 1 garlic clove, roughly chopped 30g (1¼oz) ginger, peeled and grated 1 green chilli, seeded and roughly chopped ½ tsp garam masala ½ tsp coconut oil 500g (1lb) head of broccoli, broken into very small florets and stalks, roughly chopped To serve 2 tbsp natural yogurt ¼ cucumber, seeded and finely grated or chopped few sprigs of mint, leaves picked and finely chopped

1 Add the coconut water to the stock and bring to the boil. 2 In a large pan, sauté the spring onions, garlic, ginger, chilli and garam masala in the coconut oil and 1 tbsp of water on a medium heat for 2–3 minutes, stirring occasionally. 3 Add the broccoli, followed by the boiling stock and coconut water. Turn

the heat right up so that it boils quickly, then reduce the heat and simmer for 8 minutes. 4 Blend the soup until smooth and season to taste. Serve topped with the yogurt, cucumber and mint. Each serving contains Energy

Fat

Saturates

Sugars

Salt

431kJ 103kcal 5%

3g 4%

2g 9%

7g 7%

0·2g 3%

of the reference intake. See page 96. Carbohydrate 10g Protein 7g Fibre 6g

Skinny Soups by Kathryn Bruton is published by Kyle Books and priced at £14·99.

S he lf li fe H A Z E L N U T, C R A N B E R RY A N D C H I A S E E D OATC A K E S These are perfect with the beetroot soup (see right), or enjoy with nut butter and sliced banana to stave off sweet cravings. Makes 24 Takes 50 mins Cost per serve 38p 40g (1½oz) blanched hazelnuts 150g (5oz) jumbo oats ½ tsp bicarbonate of soda 1 tsp flaked sea salt 1 tbsp almond butter 100ml (3½fl oz) boiling water 25g (1oz) dried cranberries, chopped 1 tsp chia seeds

1 Preheat the oven to gas 2, 150°C, fan 130°C, and line a baking tray with parchment. Place the hazelnuts in a dry frying pan over a medium heat and toast until golden brown. Leave to cool a little before roughly chopping. 2 In a food processor, blitz 100g (3½oz) of the jumbo oats, the bicarbonate of soda and salt to a fine powder. Add the almond butter and pulse a few times to incorporate. Slowly add the water and stop mixing as soon as you have a sticky paste. Finally, add the hazelnuts, dried cranberries, chia seeds and remaining jumbo oats and pulse until just combined. 3 Tip out onto a clean surface and gather the mixture together into a firm ball. Place between two sheets of parchment paper and roll out to 3mm (⅛in) thickness. Remove the top piece of parchment and cut out 24 oatcakes using a 5cm (2in) round cutter. 4 Transfer to the lined baking tray and bake for 30 minutes until golden brown. Leave to cool on a wire rack. The oatcakes will keep for up to a week if stored in an airtight container. Each serving contains Energy

Fat

Saturates

Sugars

Salt

188kJ 45kcal 2%

2g 3%

<1g 1%

1g 1%

0·3g 5%

PHOTOGRAPHY LAURA EDWARDS

of the reference intake. See page 96. Carbohydrate 5g Protein 2g Fibre 1g

Top tip

For a smoother consistency, pass the blended soup through a sieve before serving.

B E E T R O OT S O U P W I T H TA R R AG O N B U C KW H E AT Serves 4 Takes 50 mins Cost per serve 61p 75g (3oz) dried buckwheat 1 tsp olive oil 1 medium onion, roughly diced 1 garlic clove, finely sliced ½ tsp fennel seeds, ground in a pestle and mortar 3 medium beetroots, peeled and grated 1 tbsp red wine vinegar, plus 1 tsp extra 750ml (1¼pt) vegetable stock 1 x 30g pack tarragon, leaves picked and roughly chopped 1 tsp English mustard black pepper, to season beetroot crisps, crumbled, to serve (optional)

1 Rinse the buckwheat in a sieve under cold water and transfer to a saucepan with 150ml (¼pt) cold water and a generous pinch of salt. Simmer with the lid on for 8-10 minutes until tender. Drain, and run under cold water to stop

the cooking process. Set aside in the sieve to ensure all excess liquid drains from the seeds. 2 In a clean saucepan, gently heat the olive oil and add the onion, garlic and ground fennel along with 1 tbsp water. Sweat, with the lid on, for 5 minutes, stirring regularly. Add a splash more water if the onion sticks to the saucepan. 3 Peel and coarsely grate the beetroots and add to the saucepan with the tablespoon vinegar and stock. Bring to the boil, reduce to a simmer and cook for 15–20 minutes, until the beetroot is tender. 4 Meanwhile, pound the tarragon, mustard and an extra tsp of vinegar in a pestle and mortar to a smooth paste. Season to taste and stir through the buckwheat. Set aside. 5 When the soup is ready, blend until smooth and season to taste. If the beetroot is particularly sweet, add a good grinding of pepper. Serve the soup, topped with the tarragon-dressed buckwheat and some beetroot crisps, if you like. Each serving contains Energy

Fat

615kJ 147kcal 7%

2g 2%

Saturates

Sugars

Salt

<1g 9g 0·3g 1% 10% 5%

of the reference intake. See page 96. Carbohydrate 27g Protein 4g Fibre 4g

For more soup recipes, visit tesco.com/realfood

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Cook s ma r t

Veggie rice bowl

Everyday easy M A K E M I DW E E K M E A L S M O R E I N T E R E ST I N G W I T H T H E S E FA ST, F L AVO U R S O M E FA M I LY R E C I PE S For more family-friendly recipes, visit tesco.com/realfood

V E G G I E R I C E B OW L Serves 4 Takes 15 mins Cost per serve £1·79 1 tbsp vegetable oil 1 x 120g pack Tenderstem broccoli tips, halved lengthways 1 red pepper, seeded and cut into chunks 1 x 160g pack marinated tofu pieces 2 x 250g pouches microwave rice 200g (7oz) frozen peas 1 tbsp sesame seeds 3 spring onions, chopped For the sauce 1 red chilli, seeded and finely chopped 1 garlic clove, crushed 2·5cm (1in) piece fresh ginger, grated 3 tbsp soy sauce 2 tbsp sweet chilli sauce 1 tbsp rice wine vinegar

1 Heat the oil in a wok. Add the broccoli and pepper and stir-fry, over a high heat, for 3 minutes. Add the tofu and cook for 1-2 minutes, until crisp. 2 Tip in the rice and stir-fry for 4 minutes, breaking up the grains as they warm. Stir through the peas and cook for a further 2-3 minutes. 3 Meanwhile, make the sauce. Mix the chilli, garlic, ginger, soy, sweet chilli sauce and vinegar in a bowl. Pour it over the rice mixture and toss until coated and warmed through. To serve, spoon into bowls and scatter over the sesame seeds and spring onions. Each serving contains Energy

Fat

Saturates

1455kJ 346kcal 17%

9g 13%

2g 8%

Sugars

Salt

10g 1·7g 13% 28%

of the reference intake. See page 96. Carbohydrate 52g Protein 10g Fibre 8g

LEMONY CHICKEN, MUSHROOM AND P E A PA STA Serves 4 Takes 25 mins Cost per serve £1·75 1 tbsp olive oil 2 skinless and boneless chicken breasts, cut into even chunks 200ml (7fl oz) white wine (optional) 300g (10oz) tagliatelle 25g (1oz) butter 250g (8oz) button mushrooms, sliced 2 garlic cloves, crushed 150g (5oz) frozen peas 1 lemon, juiced 1 x 250g tub ricotta 1 tbsp chopped flat-leaf parsley 2 tbsp Parmesan, grated

1 Heat the oil in a large nonstick frying pan. Add the chicken and fry for 3-4 minutes on each side, until cooked through. Remove to a plate and set aside until needed.

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2 Pour the wine (if using), or 200ml (7fl oz) water into the frying pan and bubble for 1 minute, scraping off any meaty bits stuck to the base with a wooden spoon. Pour the liquid into a small bowl and reserve for later. 3 Meanwhile, cook the pasta in a large pan of boiling salted water following the packet instructions. 4 Using the same frying pan, melt the butter until foaming. Add the mushrooms and fry for 5 minutes, or until golden. Stir in the garlic, cook for 30 seconds, then return the chicken to the pan, along with the peas, and cook for 2 minutes. Remove from the heat and stir in the reserved liquid, lemon juice and ricotta; season. 5 Lightly drain the pasta and add to the chicken mixture; toss to combine. Divide among 4 bowls and scatter over the parsley and Parmesan. Serve immediately. Each serving contains Energy

2371kJ 562kcal 28%

Fat

Saturates

19g 10g 28% 48%

Sugars

Salt

5g 6%

0·7g 11%

of the reference intake. See page 96. Carbohydrate 62g Protein 38g Fibre 3g

Cook s ma r t R E U B E N S T E A K S A N DW I C H WITH SKIN-ON FRIES Serves 4 Takes 35 mins Cost per serve £2·54 800g (1lb 10oz) white potatoes, cut into thin chips sunflower oil spray, for baking and frying 2 x 200g (7oz) lean rump steaks 1 tsp steak seasoning 4 ciabatta rolls, split open, or 1 ciabatta loaf, cut into 4 and split open 100g (3½oz) Gruyère, sliced

1 x 70g pack wild rocket 75g (3oz) sauerkraut 2 tbsp mustard and dill sauce cocktail gherkins, to serve

1 Preheat the oven to gas 7, 220°C, fan 200°C. In a bowl, toss the chips with plenty of sunflower spray and salt. Spread out on a baking tray, lined with nonstick baking paper, and cook for 30 minutes, tossing every so often, until evenly cooked and golden. 2 Meanwhile, heat a griddle or nonstick frying pan over a medium-high heat. Rub the steaks with the steak seasoning and spray with a little sunflower spray. Cook for 2 minutes on each side (for

medium-rare), or until cooked to your liking. Remove from the pan and leave to rest for 5 minutes, before slicing. 3 Arrange the ciabatta on a baking tray and bake until lightly toasted. Remove, then top each bottom half with a cheese slice. Return to the oven until melted. Top the cheesy halves with the steak, sauerkraut and rocket, then sandwich with the remaining ciabatta halves. Serve with the fries, mustard and dill sauce and gherkins. Each serving contains Energy

2514kJ 597kcal 30%

Fat

Saturates

19g 8g 27% 39%

Sugars

Salt

4g 5%

1·7g 29%

of the reference intake. See page 96. Carbohydrate 71g Protein 40g Fibre 6g

S T I C KY S AU S AG E S W I T H CARROTS AND CO U SCO U S Serves 4 Takes 35 mins Cost per serve £1·27 8 pork sausages 1 x 150g pack Tendersweet carrots, halved lengthways 1 small red onion, sliced 1 tsp cumin seeds ½ tsp ground coriander 1 tbsp olive oil 2 tsp clear honey For the couscous 200g (3½oz) couscous 1 tbsp fresh mint, leaves chopped 1 tbsp fresh flat-leaf parsley leaves roughly chopped, plus extra leaves to garnish 1 tbsp olive oil ½ lemon, juiced 62

For the harissa yogurt 1 tbsp harissa paste 1 x 150g pot natural yogurt

1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the sausages, carrots and onion in a roasting tin and toss with the cumin, coriander and olive oil. Roast for 30 minutes, turning halfway, until cooked through and golden. 2 Meanwhile, bring a kettle to the boil. Put the couscous in a bowl with 1 tsp oil; season well. Pour over 150ml (¼pt) boiling water and cover with clingfilm. Leave to stand for a few minutes until all the liquid has been absorbed, then fluff up the grains with a fork. Mix through the herbs, oil and lemon juice. 3 To make the harissa yogurt, combine the ingredients in a bowl and set aside until needed. 4 Once the sausages are cooked, drizzle over the honey and toss to

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coat. Serve the sausages and veg with the couscous, harissa yogurt and a scattering of extra herbs. Each serving contains Energy

1808kJ 433kcal 22%

Fat

Saturates

Sugars

Salt

27g 9g 10g 2·2g 39% 43% 11% 37%

of the reference intake. See page 96. Carbohydrate 35g Protein 15g Fibre 3g

Perfect partners

finest* 6 British Aberdeen Angus Beef Sausages, £2·50/400g (63p/100g) Beefy bangers also work well with the couscous.

finest* Acacia Honey, £3·19/340g (94p/100g) This mild honey is ideal for drizzling over the sausages.

RECIPES JEN BEDLOE PHOTOGRAPHY SAM STOWELL FOOD STYLING SAL HENLEY PROP STYLING LYDIA BRUN

Cook s ma r t

C H O R I ZO, A S PA R AG U S A N D M A N C H E G O TA R T S Serves 4 Takes 25 mins Cost per serve £1·77 1 x 320g pack ready-rolled lighter puff pastry, at room temperature 2 tsp milk 100g (3½oz) chorizo, thickly sliced 125g (4oz) asparagus tips, each cut into 3 4 tbsp soft cheese 75g (3oz) Manchego, grated 1 x 90g pack babyleaf and rocket salad, to serve

1 Preheat the oven to gas 7, 220°C, fan 200°C. Unroll the pastry on its paper and cut out 4 x 11cm (4½in) squares. Using a sharp knife, mark a border 1cm (½in) in from the edge and score the centre. Transfer to a baking tray lined with nonstick baking paper and brush the border with the milk. Bake for 10 minutes, until puffed. 2 Meanwhile, heat a griddle pan over a high heat. Dry-fry the chorizo for 2-3 minutes, until crisp. Remove from the pan and drain on kitchen paper. Put the asparagus in the pan and griddle for 1 minute. 3 Flatten the pastry centres, then fill each with 1 tbsp soft cheese. Divide the chorizo and asparagus between each, then scatter over the Manchego. Return to the oven for 10 minutes, or until the cheese has melted and the pastry is golden. Serve with the salad. Each serving contains Energy

2102kJ 505kcal 27%

Fat

Saturates

33g 16g 47% 82%

Sugars

Salt

2g 2%

2·3g 38%

of the reference intake. See page 96. Carbohydrate 32g Protein 19g Fibre <1g

Dinner sorted

Check out our inspiring everyday meal videos at tes.co/dinnertonight For more family-friendly recipes, visit tesco.com/realfood

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Me a l ma ths

1350

I INLNSESSSSS MM O RL E

TROLLEY DASH PI C K U P A F E W K E Y I N G R E D I E N T S I N ST O R E T O MAKE THESE DELICIOUS MEALS IN MINUTES

BLACK BEAN BEEF WITH UDON NOODLES Heat a little oil in a wok over a high heat. Stir-fry ½ x 350g pack Beef Strips until browned all over. Add 1 x 320g pack Pepper Stir Fry and cook for 1-2 minutes. Stir in 1 x 180g pouch Black Bean Stir Fry Sauce and 1 x 300g pack Udon Style Thick Noodles, then cook for a further 1-2 minutes. To serve, divide between 2 bowls.

Serves 2 Cost per serve £2·13

Each serving contains Energy

Fat

2219kJ 526kcal 26%

Saturates

Sugars

Salt

12g 2g 12g 2·3g 17% 11% 14% 38%

of the reference intake. See page 96. Carbohydrate 71g Protein 31g Fibre 6g

RECIPES NATALIE THOMSON PHOTOGRAPHY SEAN CALITZ FOOD STYLING JOY SKIPPER PROP STYLING JENNY IGGLEDEN

MEDITERRANEAN BEAN SALAD In a bowl, combine 1 x 400g tin Mixed Bean Salad with 1 x 140g pack sliced Sundried Tomatoes, plus a little oil from the pack. Toss with 1 x 85g pack Leafy Butterhead Salad and divide between 2 plates. To serve, crumble over 50g (2oz) Greek Feta. Each serving contains

Serves 2 Cost per serve £1·73

Energy

1759kJ 422kcal 21%

Fat

Saturates

Sugars

Salt

18g 5g 16g 3·4g 26% 26% 18% 57%

of the reference intake. See page 96. Carbohydrate 39g Protein 18g Fibre 15g

SPRING TORTELLONI BROTH In a large pan, bring 1 x 450ml pouch finest* Vegetable Stock and 250ml (8fl oz) water to the boil. Add 1 x 400g pack Italian Spinach & Ricotta Tortelloni and 100g (3½oz) Sliced Spring Greens, then cook for 5 minutes. To serve, divide between 2 soup bowls and scatter over 50g (2oz) Grated Parmesan.

Serves 2 Cost per serve £2·50

Each serving contains Energy

2140kJ 510kcal 26%

Fat

Saturates

16g 8g 22% 39%

Sugars

Salt

6g 6%

2·2g 37%

of the reference intake. See page 96. Carbohydrate 64g Protein 25g Fibre 5g

For more quick recipe ideas, try our meal planner tool at tes.co/mealplanner

La Madeleine Bonne Maman. A traditional French recipe with fresh eggs and butter. Lovingly baked, individually wrapped, delicious to eat.

Available in supermarkets nationwide

M a s t e r c la s s

Lemon tart A L S O K N OW N A S TA RT E AU C I T RO N , T H I S E L E G A N T SW E E T T R E AT H A S ST O O D T H E T E ST O F T I M E . L E A R N H OW T O M A K E I T I N J U ST S I X E A SY ST E P S

For more step-by-step recipes, visit tesco.com/realfood

In a large mixing bowl, beat the butter and icing sugar until softened. Stir in the flour and a pinch of salt, then add the yolks with 1 tbsp water and continue mixing to a sticky dough, being careful not to overwork it. Shape the dough into a disc, then wrap in clingfilm and chill for 2 hours.

Dust a clean surface with flour. Roll out the pastry to 3mm ( in). Put a 25cm (10in) loose-bottomed fluted tart tin on a baking sheet and line with the pastry. Prick the base all over then freeze for 30 minutes before trimming the excess pastry. Preheat the oven to gas 4, 180°C, fan 160°C.

Reduce the oven temperature to gas 2, 150°C, fan 130°C. For the filling, put 150ml (¼ pint) lemon juice in a mixing bowl. Add the caster sugar and eggs, then gently whisk until combined. Pass the mixture through a sieve back into a bowl, then add the cream and lemon zest.

Transfer the mixture to a jug and pour into the cooled tart case. Bake for 40-45 minutes, until just set. To test if it’s ready, insert a sharp knife into the centre and pull slightly to one side. If you can see the base, it’s cooked; otherwise, return to the oven for 5 minutes, then test again.

L E M O N TA R T Serves 12 Takes 1 hr 45 mins, plus chilling Cost per serve 25p 100g (3½oz) unsalted butter 100g (3½oz) icing sugar 250g (8oz) plain flour, sifted, plus extra for dusting 2 medium eggs, separated, yolks and whites beaten For the filling 3 lemons, zested and juiced 110g (3¾oz) caster sugar 4 medium eggs 175ml (6fl oz) double cream 1 tbsp icing sugar, for dusting Each serving contains Energy

1336kJ 326kcal 16%

Fat

Saturates

Sugars

Salt

18g 10g 20g 0·1g 26% 49% 23% 2%

of the reference intake. See page 96. Carbohydrate 37g Protein 6g Fibre 1g

DE L ICIO U S SPIN S

Pink grapefruit Add the zest of half an orange to the butter and icing sugar mixture in step 1. Swap the lemons for the zest of 2 pink grapefruits and 150ml (¼pt) juice. Creamy lime and coconut Add 20g (¾oz) desiccated coconut to the pastry mixture along with the flour in step 1. Swap the lemons for the zest of 4 limes and 150ml (¼pt) juice. Make a topping by whipping 1 x 300ml tub double cream with 3 tbsp icing sugar to soft peaks. Spoon over the set lime tart and scatter with 2 tbsp toasted desiccated coconut. Caramelised orange and lemon Substitute the zest and juice of 1½ lemons with the zest of 1 orange and 75ml (3fl oz) juice. Dust with 3 tbsp caster sugar and glaze to make a crunchy, caramelised topping (see expert tips, right).

Perfect partners

For more step-by-step recipes, visit tesco.com/realfood

finest* Cornish Clotted Cream, £1·18/227g (52p/ 100g) This rich, silky West Country speciality is a delicious match for the lemon tart.

finest* Raspberry Sauce, £1·90/250g (76p/100g) Elevate your lemon tart by serving it with a few artfully placed drops of this wonderfully sweet, tangy sauce.

M a s t e r c la s s 3

Scrunch up a large sheet of nonstick baking paper, then smooth it and use to line the pastry. Fill with baking beans and cook for 10 minutes. Remove the paper and beans. Brush the pastry with egg white and cook for a further 10 minutes, or until lightly golden. Remove and leave to cool.

RECIPE MIMA SINCLAIR EXPERT TIPS LUCIE TOBIN PHOTOGRAPHY SEAN CALITZ FOOD STYLING JOY SKIPPER PROP STYLING JENNY IGGLEDEN

Remove from the oven and leave to cool somewhere warm – the filling will crack if it cools too fast. Once cooled, transfer to a serving plate and dust with icing sugar (see expert glazing tip, below). Slice and serve.

l Pastry freezes well, l Blind baking with Expert so it’s worth making paper and baking double the amount beans in step 3 stops tips so you have some to the pastry rising hand the next time during cooking. The you make this recipe. egg white seals it, which l To trim the excess pastry prevents a soggy base. in step 2, run your rolling pin l Put your lemons in firmly over the top of the tin the microwave for 20-30 to cut the overhang and pull seconds or roll them on it away with your fingers. the counter before squeezing

to ensure you get every last drop of juice. l If you like lemon puds to taste extra tart, simply add a little extra lemon zest to the filling mixture in step 4. l To glaze your tart in step 6, caramelise the icing sugar with a blow torch (or under a hot grill) until golden and crunchy.

Bon appétit

For more classic French recipes, go to tes.co/French

For more step-by-step recipes, visit tesco.com/realfood

Wi ne

B OT T LE B A N K FIND NEW FAVOURITES FOR SPRING W ITH TESCO MA STER OF W INE JAMES DAV IS’ TOP PICK S

eople often ask me about new wine trends or what new varieties they should try. But one of the many wonderful things about wine is that there’s a variety to suit all tastes. For something different this spring, try these fresh whites and lighter reds.

Pinotage, one of South Africa’s signature varieties, was created in 1925 by Medium crossing the pinot noir bodied grape and cinsault. The result is a full-bodied, ripe and fruity wine with flavours of black fruits and spice. finest* South African Pinotage, £5·50, is the perfect partner for spicy red meat dishes such as the Black bean beef with udon noodles on p65. C

For lovers of zesty sauvignon blanc, try finest* Côtes de Gascogne, £6. Made predominantly from the gros manseng Medium dry grape, and blended with sauvignon blanc, it’s a fantastically fresh white with gorgeous lemon and grapefruit flavours. Pair it with simple salads or chicken dishes, such as the Pot-roast chicken with lentils and spinach pistou on p43. 2

If you’ve not tried South Africa’s other signature grape, chenin blanc, go Medium dry for finest* South African Chenin Blanc, £5.50. A fruity, apple-scented white with tangy pea and honey notes, it works well with lightly spiced foods or creamy pasta. 2

Made using the gamay grape, wines from Beaujolais are great Medium bodied examples of lighter reds. With its bright raspberry and blackcurrant flavours, Beaujolais Villages, £6·50, would be ideal with the Asparagus and prosciutto bake on p16. B

If you enjoy a glass of red with a juicy steak, look out for Parra Alta Medium bodied Malbec, £5. Bright, with plum and raspberry jam aromas, notes of vanilla and a smooth, velvety finish, it pairs beautifully with red meat. D

If you’re a prosecco fan seeking a new tipple, try finest* Pignoletto, £7. Like prosecco, this sparkling wine – named after Medium the pignoletto grape – is produced in Italy. dry Popping with peach and pear flavours, with soft, frothy bubbles, it’s a great party fizz. 2

Glass acts Find new favourites, great offers and online wine exclusives at tesco.com/wine

Find these wines in store, or buy online at tesco.com/groceries

Serving suggestion Available in selected stores only, while stocks last.

Pick up a pack in-store today

Le f t o ve r s ORIG IN RECIP AL E

p14

Lime

Carrots

Horseradish

TZATZIKI Peel, seed, then chop or grate a cucumber. Stir through Greek yogurt with a little lime juice, fresh herbs and garlic. LIME SHORTBREAD Follow your favourite shortbread recipe, adding a little lime zest and juice to the dough. Bake as normal, then dust with icing sugar.

RAINBOW SALAD Toss grated cooked beetroot, raw courgette and carrot with edamame beans, sesame seeds and a balsamic dressing. ROOT VEG BAKE Layer sliced carrots and sweet potatoes in a baking dish, spreading each layer with melted butter, herbs and seasoning. Pour over stock; bake.

grated horseradish. Press into a tub and chill. Use in sandwiches. SPICY CHEESE SAUCE Make a basic white sauce with flour, butter and milk. Stir in grated Cheddar and horseradish. Make into macaroni cheese or pour over greens.

RECIPES ROSIE CASSELS PHOTOGRAPHY SAM STOWELL, TESCO ARCHIVE FOOD STYLING EMMA JANE FROST PROP STYLING JENNY IGGLEDEN *If serving vulnerable groups – babies, toddlers, pregnant women, the elderly or people who are unwell – cook the eggs until the whites and yolks are solid.

* *

BUTTER Whisk butter *withHERBY tarragon, rosemary, sugar and

make more of it GREAT IDEAS TO USE UP ANY LEFTOVERS YOU HAVE ORIG IN RECIP AL E

p61

Eggs

Beef

Butter beans

BREAKFAST POT In a ramekin, layer Camembert, baked beans, chopped ham and an egg; bake*. Serve with toast soldiers. PEANUT BUTTER PANCAKES Whisk eggs, banana, cocoa powder and smooth peanut butter. Fry a ladleful for a few minutes, then flip and repeat. Serve with maple syrup.

BLACK BEAN SALAD Toss black beans with sweetcorn, diced red pepper, avocado and sliced cooked beef. Drizzle with a chilli dressing. BEEF AND MUSHROOM TOAST Fry onions with sugar, garlic and mushrooms; cook until softened. Top a slice of bread with the mixture, cooked beef strips and feta; grill.

and stock, then whizz with a stick blender to make a creamy mash. CHICKEN STEW Soften onions in a large pan before adding garlic, paprika, tinned tomatoes, butter beans and chicken thighs; simmer until cooked through.

* *

BUTTER BEAN MASH In a pan, *heat butterbeans, butter, milk

Find more great leftovers recipes at tesco.com/foodandliving

FE E L T HE F O R C E T O C E L E B R AT E T H E R E L E A S E O F STA R WA R S ™ : T H E F O RC E AWA K E N S O N DV D, W E ’ V E RO U N D E D U P T R E AT S F O R T H E FA N I N YO U R L I F E

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mug, £10 (bottom). Make it your own by adding a name, favourite colour and background. Your goodies will then be shipped to you within 48 hours. Just visit tesco.com/direct/star-wars

BAG A CLASSIC

Declare your allegiance to the Rebel Alliance or the First Order with these colourful and durable Star Wars™ bags for life. Opt for the classic bag with Luke Skywalker, Princess Leia and Han Solo doing battle with Darth Vader (bottom right), or get bang up-to-date with the droids C-3P0, R2-D2 and BB-8 (bottom left) or dark lord Kylo Ren and the Stormtroopers (top row) – the choice is yours. Bags for Life: Stormtroopers and Kylo Ren Woven Bag; Star Wars™ Classic Woven Bag; Rebel Woven Bag, all £1

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Exa m g ui de

Testing times

EX AM SEASON C AN BE AS STRESSFUL FOR PARENTS AS IT IS FOR KIDS – GET THROUGH IT TOGETHER WITH OUR EXPERT G U I D E

choolchildren in the UK are some of the most tested in the world. But hands up if you’re not sure where the dividing line lies between offering them the support they need to revise effectively, and piling on the pressure? We’ve done our homework and found the best ways to help your kids prepare for assessments, whatever school stage they’re at.

PRIMARY SCHOOL TESTS, AGE 4-11 Depending on where you live in the UK, children will be tested* at various points during primary school so teachers can assess their progress. As younger children aren’t at the stage where they are able to do formal revision, Amanda Reese, head teacher at London’s Hanover Primary School, suggests that parents support learning at home on a regular basis. She favours setting up homework routines in a quiet, comfortable place, and says, ‘Reading together is very important, and not just the child reading and the parent listening (or vice versa). Talking about characters and asking what might happen next all help with comprehension.’ Everyday games, such as I-spy and hangman, are a great way of boosting spelling and vocabulary. For maths, Amanda suggests discussing what time things happen during the day, measuring recipe ingredients and talking about how a pizza can be divided equally. The website mathletics.co.uk can be useful for reinforcing skills. Parents’ evenings will help you understand your child’s progress and needs, so do attend them whenever you can. Although homework is geared towards any tests they might take (such as Key Stage 2 SATs), and adult support is encouraged, towards the end of primary school children should be doing their homework more independently in preparation for secondary school. SECONDARY SCHOOL EXAMS, AGE 13-16 Key Stage 3 SATs (for 13-14 year olds) are assessed by teachers to monitor progress, after which the focus is on GCSEs (or Nationals, in Scotland). Controlled assessments, in the form of essays and projects, can form part of GCSEs and they count towards the overall mark. Grades can affect sixth-form entry and top universities may be looking for A*s even at GCSE level. Being prepared is key: students should be aware of what they will be examined on and

Do you r r e se a r ch how marks are allocated. Schools and examining boards’ websites provide this information. It’s important that children test themselves and don’t just read through their textbooks or notes. Revision guides can be very helpful, as can past papers, which can be downloaded from the internet. Find out where your child revises most effectively – some prefer working on their own, while others find they achieve more with friends. Regular breaks are also vital for productivity – psychologists say that no one can concentrate for more than about 50 minutes at a time. Louis, a 15-year-old at Kings’ School, Winchester, believes

Exa m g ui de

WORDS HILLY JANES ILLUSTRATIONS ANDREW LYONS *Assessments for primary school children in Scotland are due to be introduced in 2017

in a balance of study and fresh air. ‘You can’t spend the whole time revising. I go skateboarding with friends at weekends to relax,’ he says. SIXTH FORM EXAMS, AGE 16-18 AS-levels in the first year of sixth form (Year 12) count towards final A-level grades, but this is being phased out. Schools will still assess students to provide predicted grades for university applicants, but it’s the results of A Levels, or Highers in Scotland, that will count. Emma Garth, a teacher at London’s Henrietta Barnett School, is mum to teens studying for GSCEs and A levels. She stresses the importance of doing practice papers and identifying different revision styles. Some students find making notes or drawing diagrams useful, while others download audiobooks, record material to listen to in bed or share notes with friends. One tip is to provide stationery, such as highlighter pens to help with revision notes. And it’s vital, says Emma, that everyone knows the

timing of the exams. She suggests making a timetable to stick on the fridge or a whiteboard to help plan revision and ensure that family events don’t interfere. ‘The main job of parents is managing home life by keeping things calm, preparing favourite meals and making sure children get a good night’s sleep,’ she says. Some parents incentivise children with money for good grades, but Emma suggests rewarding hard work instead. ‘That can be a lot more useful in real life than brilliant academic qualifications,’ she argues. ‘Promise a treat when exams are over, or help to finance a special holiday, but don’t relate it to results. ‘Don’t be offended if teenagers rebuff offers of help with revision,’ she adds. Teaching and content have changed since parents were at school, and teenagers can get upset if they know what you are saying is incorrect. ‘It’s not your job to teach them,’ says Emma, ‘but to keep channels of communication open and support them.’ If extra help is needed, ask a family member or friend with the appropriate expertise. Just keep in mind that it’s about helping your child reach their full potential, rather than ensuring they achieve As or A*s. There is, thank goodness, more to life than exams and grades.

BEAUTY SCHOOL E ACH SE A SON BRINGS W ITH IT NE W MAKE - UP COLOUR S AND TRE NDS, BU T GE T TING THE BA SIC S RIGHT IS THE KE Y TO CRE ATING AN Y LOOK Revlon Colorburst Balm Stain in Adore, £8

ACE OF BASE If you’re still wearing the same foundation that was right for you 10 years ago, it may be time to switch. Skin colour and tone change as we age, so check your shade every year. Makeup artist Olivia Ferrer has this expert advice for achieving the right base Test foundation on the chest area (in natural light), for a true colour match. The correct shade should disappear into the skin. It’s best to have a lighter and darker shade, so you can mix accordingly when your skin is darker in the summer or paler in the winter. A foundation brush distributes the product evenly on the skin, to give a flawless finish. For best results, work off the back of your hand. Start by using the foundation in the areas that are most uneven – often the T-zone.

ON THE LIPS Beauty vlogger Miss Budget Beauty offers her fast-fix tips for creating the perfect pout Prep your lips by scrubbing and applying balm. No lip scrub to hand? Gently rub a little brown sugar into the lips with a damp flannel. Lots of people stay away from bold colours on the lips, but pale shades can get lost on fair skin. I like a bold red

lip, as it can really brighten your complexion. As a general rule, pink and bluebased reds suit fair skin, while warmer coral reds or oranges look fab on darker tones. A lip stain or gloss will give a softer effect than lipstick, or for a long-lasting, on-trend matte pout, apply lip liner, followed by lipstick then a fine dusting of translucent powder. Carmex Lip Balm, £2·50

BD Oil-Free Foundation, £8

HOW TO:

This make-up trend might look complicated, but it needn’t be with these simple guidelines

1 From a contour palette, apply the darker shade to the underside of cheekbones, working inwards.

To avoid a build-up of foundation around the hairline and brows, avoid applying it directly to these areas; instead blend foundation from the central areas of the face.

CONTOUR

2 Next, use a light shade to accentuate your features, especially your cheekbones and cupid’s bow.

So Eco Foundation Brush, £7

TOP TIP ‘ FOR DRY SK I N , C R E A M FOU N DAT ION WOR K S BE ST, FLU I D OR MOUSSE SU I T S NOR M A L OR

L’Oréal Infallible Sculpt Palette, in Light, £6·99

COM BI N AT ION SK I N , A N D POW DE R I S G R E AT FOR OI LY SK I N ,’ SAYS OLI V I A

Bourjois City Radiance Foundation, £9·99

3 You can also sweep the darker shade down either side of the nose and temples, to create a slimming effect.

Find these proucts in store, or buy online at tesco.com/beauty

4 Applying a little dark powder under your jawline will help define your face, but be light of hand and blend well.

B ea u ty expert

TOP TIP ‘A PPLY I NG A LI T T LE T R A N SLUC E N T POW DE R BE FOR E

BD Velvet Touch Bronzer, in Glowing Bronze, £7

YOU R BRON Z E R

GLOW GETTER

HELPS IT GO ON

Maybelline’s make-up director Sharon Dowsett advises that when it comes to bronzer, less is more Mastering bronzer can be a lesson in restraint. Go for just one shade darker than your complexion. Apply with a large brush to the areas that naturally catch the sun – temples, cheekbones and the bridge of the nose. Build up slowly, to ensure a realistic effect.

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Sleek I-Divine Snapshots Eyeshadow Palette, £8

APPLY EYESHADOW LIKE A PRO

Collection Eye Primer, £5

Make-up artist Krystle Gohel gives us her steps to create a classic look

Prep the eyelid with eye primer, then sweep a light shade over the entire area.

TOP ‘ T E ST E Y E SH A DOWS ON T H E BAC K OF YOU R H A N D TO SE E I F FI N E LI N E S A PPE A R MOR E OBV IOUS – I F T H E Y DO, I T W I LL DO T H E SA M E TO YOU R LI DS ,’ SAYS K RYST LE

Apply mid-tones to the socket to accentuate the lid and give definition. Sweep your brush back and forth, to blend well.

Use a darker shade on the outer corner of the lid, then blend. For a feline look, angle and buff the shadow at the outer edge in the crease.

LASHES TO LASHES

Get the most out of your mascara with these simple tips and tricks, says Krystle

Using a pointed brush, apply black to the upper lash line, from the middle to the outer corner.

Before applying mascara, curl your lashes to open your eyes up and help them appear bigger. Use a long-wearing, smudge-proof mascara, as it won’t leave smear marks under your eyes.

2 1

To thicken and lengthen lashes, wiggle the brush at their base and pull through. Apply to the topside for added volume.

Maybelline Brow Drama Crayon in Dark Blond, £3·99

Max Factor Voluptuous False Lash Effect Mascara, £10

BROW WOWS

Make your eye colour pop with on-trend coloured liner Keep the rest of your eye make-up simple so the eyeliner is the statement. Look down into your mirror and make small dashes along the top lash, slowly joining up to neaten. While golds make blue eyes pop, purple is great on green eyes, and brown eyes can wear most colours.

three-quarters of the way along the entire length and slope downwards.

Brow expert Shavata (shavata.co.uk), advises on length, shape and colour Barry M Brow Kit in Light Medium, £6

HOT LINES

WORDS JO WOODERSON, KATRINA HARPER-LEWIS PHOTOGRAPHY CAMERAPRESS, GALLERY STOCK ADDITIONAL PHOTOGRAPHY IAN SKELTON ILLUSTRATIONS WILLA GEBBIE

HOW TO:

To work out what length your brows should be, put a pencil next to your nostril and align it with your tear duct – that is where the brows should start. Leave them where they naturally finish. Before you start plucking, draw on the desired shape over the brow with a pencil, using light strokes. The arch of the eyebrow should be about

Pluck stray hairs below, and in-between, brows – but never tweeze above or at the end your brow, that will ruin your natural curve and length. Choose brow make-up no more than two shades darker than your natural colour and blend with a brow brush. Brush towards the end of your brow. Pencils are great for creating shape, whereas creams are better for filling in the gaps or giving denser brows.

L’Oréal Color Riche Eyeliners, in Azure Blue and Rainforest Green, £4·50 each

Find these proucts in store, or buy online at tesco.com/beauty

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T r i e d and t e ste d BEAUTY CONFIDENTIAL

Smooth operators

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S I L K Y L E G S A LWAYS F E E L G R E AT. O U R R E A D E R S PU T H A I R - R E M OVA L PRO D U C T S T O T H E T E ST

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Gillette Satin Care Violet Swirl Olay Shave Gel, £2 Sue ‘I loved everything about this product – it was easy to use, smelled great and felt soft and foamy on my skin.’

Sue ‘This gave a clean, smooth shave and I liked the fact there’s a moisturising strip built in.’

Carrie ‘I normally use conditioner, which drips everywhere, but this made shaving a real pleasure. My legs felt as soft as butter afterwards, with no nicks or redness.’

Emma ‘This razor felt sturdy and comfortable. It glided over the contours of

Carrie ‘It hurt a little, but no more than expected. I found it easy to use and very effective at removing hair.’

Veet Sensitive Hair Removal Cream, £4·50 Carrie ‘My legs felt soft and I didn’t get regrowth until day four or five. An absolutely fantastic product, it just lost one point for the smell.’

Sue ‘The wax was easy to heat and apply. It removed hair well, particularly from awkward areas such as knees.’

Emma ‘This product worked well and my legs felt really smooth – I didn’t even have to apply moisturiser afterwards. Regrowth was fairly quick for me, though.’

WORDS JO WOODERSON PHOTOGRAPHY IAN SKELTON

Emma ‘It removed hair very well, but I found it more painful than some other products I’ve used.’

Carrie ‘This worked brilliantly and left my skin instantly softer. It wasn’t painful at all, and the scent was really refreshing.’ Emma ‘This product was easy

Carrie ‘I tend to need to go over my legs several times, but with this I didn’t need to. My legs felt lovely.’

Nair Argan Oil Roll-On Wax, £13

Emma ‘The pump allowed just the right amount of product to be dispensed. My legs were left smooth and moisturised.’

Veet Ready To Use Wax Strips 20s, £6

my legs and was extremely effective.’

Sue ‘It was easy to spread, came off easily and left my legs soft, but it didn’t remove all of my fine hair.’

to use and very effective. The finishing wipes were lovely and moisturising.’ Sue ‘The strips were easy to use and the wipes smelled good, but they didn’t remove all of my leg hair.’

OUR PANEL

Sue James, 42, from East Riding, has fine leg hair and dry skin.

Emma Blackburn, 33, from Barnsley, has medium leg hair and dry, sensitive skin.

Carrie TalbotAshby, 35, from Wendover, has medium leg hair and sensitive skin.

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Ca s h s ma r t

K E E P YO U R C A S H A N D S AV I N G S S A F E A N D S O U N D A N D STAY O N E ST E P A H E A D O F T H E S C A M M E R S , S AYS F I N A N C I A L E X PE RT S A R A H PE N N E L L S No matter how careful you are, there’s always someone out there who’s keen to part you from your money. But with a little know-how, you can avoid even the most sophisticated scams and wasting money on unneccessary products.

Don’t fall for email scams Phishing, where you’re sent a lookalike email by a fraudster, is far more convincing than it was in the early days. These emails often piggyback on genuine events, such as offering tax refunds soon after the selfassessment deadline. Names and organisations can easily be manipulated, so never give personal or financial details in response to an email – and don’t click on links or attachments, as these may contain viruses or malware (malicious software). Make sure your antivirus software is up to date and includes malware removal, so malicious software can be deleted.

Beware phone fraudsters Voice phishing, or ‘vishing’, is a growing problem – someone calls you, supposedly from your bank or the police, and says your bank account has been compromised and you need to transfer money into a ‘safe’ account. But that account belongs to the fraudster and, if you authorise the transfer, your bank may not reimburse you. Millions have been stolen from victims of this scam.

PLAY IT SAFE Fraudsters can mimic your bank’s telephone number when they ring or text, using ‘number spoofing’. Remember, banks won’t ask you to move money into ‘safe’ accounts, so don’t fall for it.

PLAY IT SAFE If you do click on a link that you think is from scammers, report it to the organisation it’s supposedly from and to Action Fraud (actionfraud.police.uk).

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Ca s h s ma r t Be alert to pension scams If you have money to invest, be aware of scammers who offer to review your pension only to find that it could do better with them. At best, you’ll pay high charges, at worst, you may find your money is transferred into risky and unregulated investments, or disappears altogether.

PLAY IT SAFE Never take advice

ILLUSTRATIONS LUCY ROSE CARTWRIGHT

from a ‘financial adviser’ who coldcalls. If you’re interested in a better return on your investments, find a reputable independent financial adviser at unbiased.co.uk or vouchedfor.co.uk. You’ll probably have to pay for their time, but it’s better than losing some – or all – of your money to a fraudster.

Avoid paying mobile phone insurance twice When you start a new mobile contract, phone companies often try to sell you cover for your shiny new handset. However, if you have contents insurance, check your policy to see if it includes ‘cover away from home’. This insures items that you take out of the house with you, such as expensive smartphones. Not all policies include this extra cover, but it could save you a hefty sum if yours does.

PLAY IT SAFE If you have a habit of damaging or losing phones, it might be worth taking out separate gadget insurance. Otherwise, if you make several claims on your home contents policy within a few years, you may find it more expensive or harder to get insurance.

Claim PPI compensation yourself If you were sold PPI (payment protection insurance), it’s likely that you, along with millions of others, were misled. Banks have since paid out billions in compensation, but some people are still owed money. As a result, many people’s cases have been picked up by persuasive claims management firms who take a cut of your compensation if your claim is successful. But what you might not know is that you can claim compensation on your own.

PLAY IT SAFE Using a claims management firm doesn’t mean a bigger payout. Banks have information on their websites that explains what you need to do, or they will have contact numbers. If you think your claim is rejected unfairly, take your complaint to the free Financial Ombudsman Service (financial-ombudsman.org. uk). If you do decide to use a claims company, never pay anything upfront – this means you don’t lose anything if the firm goes bust. The best companies work on a no win, no fee basis.

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N e ed to k now

NOTEBOOK

U N M I S S A B L E E V E N T S , PL U S T H E L AT E ST N E WS , T I P S A N D T R I C K S T O G E T T H E B E ST O U T O F YO U R M O N T H

HOW DOES YOUR GARDEN GROW? ● Get those green fingers at the ready for National Gardening Week from 11-17 April, with National Open Gardens Day on the 15th. Find event listings, as well as ideas for planting, growing and welcoming wildlife, at nationalgardening week.org.uk. ● April is a bumper month for growing your own fruit and veg – now’s the time to pot fruit trees and bushes and sow seeds of beetroot, carrots, Swiss chard, lettuce, leeks, peas, radishes and loads more. Short on space? Conjure a vertical garden from a shoe organiser, chicken wire or a wooden pallet. Visit tes.co/verticalgarden for more ideas and a how-to video.

SEASON’S BEST The British Asparagus Festival (23 April-21 June), in the Vale of Evesham, promises loads of delicious asparagus dishes. At home, try it griddled – blackening it intensifies the flavour. Visit tes.co/ griddledasparagus for a recipe, or find out more at britishasparagusfestival.org.

POWER TOOLS Confused about how to pulverise your produce? Here’s our guide: ● Blending breaks down semi-

solid ingredients, such as fruit and veg, using liquid. Use your blender for smoothies, soups and sauces.

THE BIG STAT

The daily grind

● Juicing is extracting liquid from

Perfect your morning cuppa this

or seeds. This requires a

UK Coffee Week (11-17 April) with

specialised juicer.

these simple steps:

● Processing breaks

1 Put 1 rounded tablespoon of ground filter The number of years since Shakespeare’s

coffee per 125ml (4fl oz) cup in a cafetiere.

ingredients, leaving no bulky pulp

down solid or dry ingredients by chopping, slicing,

2 Once boiled, leave the water for 10 seconds

or shredding.

birthday is this month –

before pouring into the cafetière, to prevent

Great for nut

you can raise a glass at

the grounds from burning and tasting bitter.

his Birthday Celebration

3 Leave your coffee to brew for four

death. It’s thought his

Parade in Stratfordupon-Avon on 23 April. Visit shakespeares

butters, pastes, doughs and dips.

minutes – pouring sooner prevents the full range of flavours developing.

celebrations.com. 91

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N ee d to k now HOW TO

MAKE DIY DOG TREATS

Good things...

WORDS ROSIE CASSELS, REBECCA DODD PHOTOGRAPHY GETTY ILLUSTRATIONS KATE WILSON

● Brief encounter New exhibition Undressed, at London’s Victoria and Albert Museum, explores the history of underwear. Peek at some royal drawers, as well as lingerie by the likes of Jean Paul Gaultier and Vivienne Westwood. From 16 April 2016-12 March 2017. vam.ac.uk ● Spick and span Spring clean your home office for National Stationery Week (25 April-1 May). Try housing small items in old spice containers, or use a cutlery tray in your desk drawer to organise pens and pencils. ● Eat more pudding British classic black pudding is being hailed for its health benefits as well as its taste. High in iron, magnesium and calcium, this fry-up staple is also great in a potato hash or warm salad, or check out our Apple and black pudding scotch eggs recipe at tes.co/summerscotcheggs.

To celebrate National Pet Month this April, bake these cute biscuits for your pooch

Mix 4 parts wholemeal flour and 1 part oats together in a bowl. Then combine 1 part xylitol-free peanut butter and 2 parts chicken stock in a microwavable bowl, heat for 30 seconds and stir.

Add the flour mixture to the liquid to form a dough. Roll into little balls and flatten with your thumb into round biscuits.

K I TC H E N D I C T I O N A RY

Sear

Cooking the surface of something, such as meat or fish, quickly and at a high heat, to lock in flavour.

SPRING CLEAN YOUR GARDEN Now is a great time for a spot of

Make paw prints in the biscuits using your index finger to make the large indent and your little finger to make four small ones.

garden maintenance. Deadhead daffodils, narcissi and any other flowering plants to encourage new growth, and tackle weeds before they take hold. Slugs and snails love to eat spring shoots, so make sure you’ve got pet-friendly pellets down. Give your gardening tools some attention, too, and if any didn’t survive the wet winter, invest in some new ones. Wooden handle trowel, £3 Wooden handle secateurs, £6

Bake on a baking tray for about 15 minutes at gas 4, 180°C, fan 160°C, and allow to cool. Keep the treats in an airtight container and give in moderation to reward good behaviour.

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WI N AN AC TIVIT Y HOLIDAY IN FR ANCE

ancy enjoying an action-packed escape with endless beaches? We’re offering an activity holiday for one reader and three guests, in partnership with French holiday specialists Madame Vacances. The prize includes a seven-night stay in a self-catering villa with a private pool at Villas La Clairière aux Chevreuils in Moliets, on the Aquitaine coast in the South of France. The perfect place for a sporty holiday in stunning surroundings, the villa is set against a pretty pine forest and is just a few hundred metres from a long sandy beach. It’s close to a resort centre with a golf course and a variety of activities on offer. The prize includes Champagne on arrival, daily fresh bread and pastries, green fees for the superb golf course, zip lines at Adrénaline Parc, six days of bike hire, and either an introductory surfing lesson or a forest horse ride. All activities are for four people. Return flights and car hire are included. To enter, and for terms and conditions, visit tes.co/prizedraw by 23.55 on 11 May 2016.

Prize draw open to UK residents aged 21+. Normal exclusions apply. Closing date 23·55 on 11 May 2016. Only one entry per household. One randomly chosen winner. Prize is for four people, minimum one adult aged 21+, sharing self-catering three-bedroom villa at Villas La Clairière aux Chevreuils, Moliets, France. Includes return economy flights from London to Biarritz or Bordeaux-Mérignac airports, taxes, hold luggage up to 20kg per person and economy car hire. Prize must be taken by 30 July 2017, excluding 30 July 2016–9 September 2016, ` 1 November 2016–15 March 2017 and is subject to availability. Promoter: Tesco Stores Ltd., Tesco House, Shire Park, Kestrel Way, Welwyn Garden City AL7 1GA. Please read the full terms and conditions online at tes.co/prizedraw before entering. 94

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our recipes F O R M O R E D E L I C I O U S R E C I PE S , V I S I T T E S C O.C O M / R E A L F O O D

SOUPS, SALADS, SIDES AND STARTERS Asparagus and prosciutto bake 16 l Beetroot soup with tarragon buckwheat 57 l Black bean salad 73 l Broccoli and ginger soup with cucumber and mint 56 l Butter bean mash 73 l Chive and miso sweet potato mash 43 l Feta, broad bean and egg salad with tahini dressing 51 l Herby butter 73 l Herby tomato, avocado and bulgur wheat salad 11 l Mediterranean bean salad 65 l Potato, horseradish and spring onion rösti 14 l Rainbow chard with raisins and pine nuts 9 l Rainbow salad 73 l Spicy cheese sauce 73 l Spring salad platter 39 l

Spring tortelloni broth 65 Stir-fried greens with garlic chips and chilli 43 l Tzatziki 73 l l

MAINS Basil crab cakes with lemon mayo 51 l Beef and mushroom toast 73 l Black bean beef with udon noodles 65 l Breakfast pot 73 l Chicken and fennel ragout with crispy lemon and herb potatoes 10 l Chicken stew 73 l Chorizo, asparagus and manchego tarts 63 l Crab, lemon and chilli tagliatelle 48 l Herb-crusted salmon with creamed lentils 47 l Lamb cutlets with butter bean mash and almond pesto 52 l Lemony chicken, mushroom and pea pasta 60 l

Recipes marked can be frozen for up to three months (unless otherwise stated); always wrap appropriately. Defrost and heat thoroughly before eating. Never refreeze food that has already been frozen: this includes raw and cooked ingredients such as meat, fish and poultry. All poultry should be cooked thoroughly until juices run clear. For top tips on protecting yourself and your family when preparing raw meat and poultry, check out the Food Safety page at tesco.com/realfood. Recipes marked are meat- and fish-free (always check

Pot-roast chicken with lentils and spinach pistou 43 l Red lentil dhal with spiced broccoli 52 l Reuben steak sandwich with skin-on fries 61 l Roasted plaice with fennel and tomatoes 48 l Root veg bake 73 l Seafood stew 47 l Spring green, potato and ricotta homity pie 54 l Sticky sausages with carrots and couscous 62 l Veggie rice bowl 60 l

SWEET TREATS

Blueberry crumble squares 13 Chocolate and avocado mousse 44 l Hazelnut, cranberry and chia seed oatcakes 57 l Lemon tart 68 l Lime shortbread 73 l Peanut butter pancakes 73 l l

ingredients such as cheese, yogurt and ready-made sauces to ensure they’re veggie-friendly). Recipes marked use no animal products, including meat, fish, eggs and dairy. ‘Cost per serve’ information is calculated by adding together the cost of the ingredients used, then dividing it by the number of servings. Information is correct at the time of going to press. For further information on reference intakes, visit realfood.tesco.com/our-food/what-is-healthy.html. For advice on healthy eating and food groups, visit realfood.tesco.com/healthy-eating/all-healthy-eating.html

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Find loads more great recipes at tesco.com/realfood

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hair

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GR AB A CUPPA AND DIP INTO THE SE BITE -SIZE RE ADS FOR THAT KE T TLE - ON , FE E T- UP MOME NT

Chore wars

According to a poll of 44,000 Brits, our most beloved dogs are labradors, border collies and golden retrievers. The least popular are the Chinese crested, bullboxer pit and chihuahua. Surprisingly, the pug didn’t make the top 10. Throw ’em a bone, won’t ya?

SLEEPLESS IN THE UK

Sweet charity

If you’re planning a spring clear-out, spare a thought for volunteers at Mind charity shops, who have had to field donations ranging from the bizarre (a live cat) to the frankly dangerous (a live hand grenade). Charity shops will be most grateful for (clean) clothing, books, accessories, toys and games. 98

Judging by a survey of 1,000 British adults, the average person gets just six hours and 36 minutes of sleep per night – well under the recommended eight hours. The deficit adds up to the equivalent of 64 sleepless nights per year. Stress is the main culprit, followed by a noisy or restless partner, feeling too hot or cold and back problems. Good to know it’s not our box-set habits.

In a tiff with your partner over the spring cleaning? You’re in good company as 47 per cent of cohabiting couples argue over who should be doing it and how often it should be done. What a load of rubbish!

Name game R E S E A R C H S H OW S T H AT R E M E M B E R I N G SOMEONE’S NAME , AND USING IT OFTEN, MAKES THEM MORE INCLINE D TO LIKE US . TO HE LP A NAME S T I C K W H E N YO U FIRST MEET SOMEONE , R E P E AT I T B AC K T O T H E M R I G H T AWAY.

SMELLS LIKE TEEN SPIRIT

Parents of teenagers are likely to see them for just three in every 24 hours, new research suggests. Seventy-five per cent of mums and dads claim teens head straight for their rooms once home. Food and clean clothes are the main reasons given for the lesser-spotted offspring emerging from the sanctuary of their poster-strewn pits. Charmers.

WORDS REBECCA DODD ILLUSTRATIONS ANDREA TURVEY

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